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Sorry to have missed the original request for info on food additive books,
but I just bought the following book and find it very well written,
indexed, referenced, and detailed.
"Food and food additive intolerance in childhood"
By T.J David. Blackwell Scientific Publishers (1993) ISBN 0-632-03487-4.
The book is divided into 18 parts, including major sections on cow's milk
intolerance, soya, egg, cereal, food additives. Anything you can think of,
and probably many you haven't thought of are to be found (did you know, for
instance, that farmed salmon may have a pigment (canthaxanthin) added to
their diet to colour the flesh so that it resembles that of "wild" salmon?
or that mozzarella cheese made from cow's milk may have titanium dioxide
added to adjust the colour to match that of traditional buffalo milk
mozzarella?).
Hmm, thought for food!
Hope this helps
Phil

Philip Sheard
Developmental Biology Unit,
Department of Physiology,
University of Otago Medical School,
Dunedin, New Zealand.
Ph (64 3) 479-7344
Fax (64 3) 479-7323