Science and Technology edited by Gabriel J. Lauro and F. Jack Francis
This book focuses on the preparation, structure, chemistry, functional properties,
stability, handling, and applications of naturally derived colorants approved for use in
food products in the United States, Europe, and Asia.
Features
- Proposes harvesting colorants from algae rather than land plants using modern
biotechnological methods
- Considers the need to develop a new stable turmeric colorant product as an alternative
to tartrazine
- Examines recent advances made for increasing the pigment content of beets and the
chemistry of betalains
- Explains the financial incentive in using microalgae to produce vitamins, pigments,
polysaccharides, and pharmaceutical compounds
- Promotes an improved relationship between the visual perception of color and the ability
of instruments to measure color accurately
- Discusses antimicrobial, anticarcinogenic, and anti inflammatory properties of natural
chromophores
- And more!
Contents
- Carmine
- Betalains
- Monascus
- Gardenia Yellow
- Paprika
- Annatto
- Lycopene
- Phycobilins
- Turmeric
- Chlorophylls
- Anthocyanins
- Caramel Color
- Measurement of Color
- Health Aspects of Natural Colors
- Regulations in Europe and Japan
Index
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