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Food Additives, Joyce Mason

Honors Theses

"The most frequently discussed food chemistry problem in the popular press today is that of food additives."

The practice of adding "chemicals" to food is a very old one. No doubt it began when man first learned to preserve his meat by putting salt on it. Through the centuries other methods of food preservation were invented.

During the early days of the industrial revolution in England and America there was much trial and error experimentation with materials used to preserve foods or to conceal inferiority by coloring them with dyes that were sometimes highly poisonous.

During the past half century …