Contents xxi8.8.9 Phyllodulcin............................................ 439
8.8.10 Glycyrrhizin............................................ 439
8.8.11 Dihydrochalcones....................................... 439
8.8.12 UreasandGuanidines.................................... 439
8.8.12.1 Suosan ................................................ 439
8.8.12.2 Guanidines............................................. 440
8.8.13 Oximes................................................ 440
8.8.14 Oxathiazinone Dioxides.. ................................ 440
8.8.15 DipeptideEstersandAmides.............................. 441
8.8.15.1 Aspartame ............................................. 441
8.8.15.2 Superaspartame......................................... 442
8.8.15.3 Alitame... ............................................. 442
8.8.16 Hernandulcin... ........................................ 442
8.9 FoodColors............................................ 443
8.10 Acids ................................................. 443
8.10.1 AceticAcidandOtherFattyAcids......................... 443
8.10.2 SuccinicAcid .......................................... 443
8.10.3 Succinic Acid Anhydride. ................................ 447
8.10.4 AdipicAcid............................................ 447
8.10.5 FumaricAcid........................................... 447
8.10.6 LacticAcid ............................................ 448
8.10.7 MalicAcid............................................. 448
8.10.8 TartaricAcid ........................................... 448
8.10.9 CitricAcid............................................. 448
8.10.10 Phosphoric Acid ........................................ 449
8.10.11 HydrochloricandSulfuricAcids........................... 449
8.10.12 Gluconic Acid and Glucono-δ-lactone...................... 449
8.11 Bases ................................................. 449
8.12 AntimicrobialAgents.................................... 449
8.12.1 BenzoicAcid........................................... 449
8.12.2 PHB-Esters ............................................ 450
8.12.3 SorbicAcid ............................................ 451
8.12.4 PropionicAcid ......................................... 452
8.12.5 AceticAcid ............................................ 452
8.12.6 SO 2 andSulfite ......................................... 452
8.12.7 Diethyl (Dimethyl) Pyrocarbonate. ........................ 453
8.12.8 EthyleneOxide,PropyleneOxide.......................... 453
8.12.9 Nitrite,Nitrate.......................................... 454
8.12.10 Antibiotics............................................. 454
8.12.11 Diphenyl............................................... 454
8.12.12 o-Phenylphenol ......................................... 454
8.12.13 Thiabendazole,2-(4-Thiazolyl)benzimidazole ............... 454
8.13 Antioxidants ........................................... 455
8.14 ChelatingAgents(Sequestrants)........................... 455
8.15 Surface-Active Agents................................... 456
8.15.1 Emulsions ............................................. 456
8.15.2 EmulsifierAction ....................................... 457
8.15.2.1 StructureandActivity.................................... 457
8.15.2.2 Critical Micelle Concentration (CMC),
LyotropicMesomorphism ................................ 458
8.15.2.3 HLB-Value............................................. 459