Natural Food Colorants - Science and Technology

344 pages, illustrated  ISBN 0824704215      £109.00

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. It presents studies that have investigated the impact of natural colorants on the risk of heart disease as well as specific types of cancer and other similar conditions.

Contents

• carmine;
• betalains;
• monascus;
• gardenia yellow;
• paprika;
• annatto;
• lycopene;
• phycobilins;
• turmeric;
• chlorophylls;
• anthocyanins;
• caramel colour;
• colour measurement;
• health aspects;