by F.J. Francis

Combining a user-friendly format with expert guidance, Colorants is designed to meet the needs of professionals in the food industry. It focuses on providing information that is currently unavailable in a single source and presenting its subject in straightforward language.

Colorants is a complete, hands-on reference for anyone using colorants and their applications to enhance the visual quality of products.

This volume is a valuable reference tool for a wide range of food industry professionals.

Contents

1. Overview
2. Measurement of color
3. Interpretation of data
4. Regulation of colorants
5. FD&C colorants
6. Carotenoids
7. Anthocyanins and betalains
8. Chlorophylls, haems, phycobilins, and anthraquinones
9. Turmeric, carthamin, and monascus
10. Caramel, brown polyphenols, and iridoids
11. Miscellaneous colorants
12. Baked goods, cereals, and pet foods
13. Beverages and dairy products
14. Confections
15. Special topics
16. Future prospects

Appendix
Glossary
Index

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