FOREWORD

The Ingredients Handbook series, published by Leatherhead Food International

and Blackwell Publishing Ltd, constitutes a comprehensive source of information
on food additives and ingredients including colours, sweeteners, fat replacers and
pre- and probiotics. Each title in the series provides a concise overview of the
general and physiological properties associated with the specific ingredient or
additive, as well as detailed information on applications. In addition, all
handbooks contain a review of the related legislation in the UK, mainland Europe
and USA, and a detailed list of suppliers.
All chapters are written by experts from within the industry who manufacture
or use these products on a daily basis, and edited by Leatherhead Food
International’s team of experienced technical advisors. These handbooks are an
invaluable and authoritative source of reference for all food technologists, and
other food-industry professionals. The first handbook on pre- and probiotics
published in 2000 has been completely revised and updated in this Second
Edition.

Acknowledgements

My thanks to all the authors who have contributed their time, expertise and advice
to this publication, and also to their employers for supporting them. I would also
like to acknowledge Catherine Hill, my manager at Leatherhead Food
International, who has been an exceptional guide throughout, Victoria Emerton,
team leader of the scientific and technical team at Leatherhead Food International,
for her excellent advice and patience with editing this book; Fiona Angus for her
technical advice; 6iends and colleagues for their patience; and my husband Chris
for all the extra support at home while I was surrounded by paper.

She& Jardine
Leatherhead Food International

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