Colorants Book for Food Technology from C.H.I.P.S.

Natural Food Colorants
Second edition
edited by G. A. F. Hendry
and J. D. Houghton

The first edition of this book proved to be of practical value both to food manufacturers using natural colorants as important industrial ingredients, to food colorant producers and to those at research and academic institutions requiring a thorough treatment of the subject with extensive references.

Features of this second edition:

  • The applied aspects have been enhanced with two new chapters on the role of biotechnology in the production of colorants, and on safety aspects
  • All the other chapters have been extensively revised and updated resulting in an expansion of the text to incorporate much new material
  • Color plates have been added to illustrate the major pigments of interest to the food industry

Natural pigments in biology: Definitions. Color and color description. Color perception. Color and chemical name. Electronic structure of pigments. Classification of biological pigments. Classification based on structural affinities. Colorless compounds in perspective. Pigment classification by natural distribution. Biological systems as sources of pigments for commercial exploitation.
Natural food colors: The role of color in food. Classification of food colors. Legislation. Factors affecting color choice. Factors affecting color application forms. Performance and consumption of natural colors. Annatto. Anthocyanins. Beetroot. Cochineal and carmine. Curcumin. Other colors.
Biotechnology in natural food colors: The role of bioprocessing: Plant biotechnology. Fermentation. Bioprocessing. Future perspectives.
Safety of food colorants: Toxicity testing. Acceptable daily intake (ADI). Regulatory approaches. Safety of individual colorants.
Chlorophylls and chlorophyll derivatives: Chlorophylls under natural conditions. Chlorophyll derivatives as food colorants. Future prospects.
Haems and bilins: Haems. Phycobilins.
Carotenoids: Distribution, natural functions and actions. Biosynthesis. Absorption, transport and metabolism. Natural and synthetic carotenoids as colorants. General properties and stability. General procedures for carotenoid work. Extraction and purification. High-performance liquid chromatography. UV-visible light absorption spectroscopy. Quantitative determination. Other physicochemical methods. Commercial uses and applications. Future prospects.
Anthocyanins and betalains: Functions. Anthocyanins. Betalains.
Less common natural colorants: Acylated b-ring substituted anthocyanins. Annatto. Saffron. Gardenia pigments. Cochineal and related pigments. Turmeric. Carthamin. Monascus. Miscellaneous colorants. Future prospects.

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Natural Food Colorants
Second edition
edited by G. A. F. Hendry and J. D. Houghton

348 pages • $268.00 + shipping
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