Food Colours

• Other Authors: Emerton, Victoria
• Format: Book
• Language: English
• Published: Surrey, UK Blackwell 2008; ©2008
• Series: Ingredients handbook
• Subjects: Coloring matter in food > Handbooks, manuals, etc.; Food additives > Handbooks, manuals, etc.
• Online Access: Click Here to View Status and Holdings.

 In recent years, the colours industry has undergone significant change, as a result of increasing consumer demand for natural, rather than synthetic food colours. The Food Colours Handbook details some of these changes within a concise, easy-to-use framework. With all chapters contributed by industry experts, the book contains reviews of synthetic, nature-identical, and natural colours. Topics covered The following topics are covered for each colour discussed; * Colour * Physical characteristics * Applications * Physiological properties * Analytical methods This guide is an invaluable and authoritative source of reference on the commercial use of food colours for food technologists and other food-industry professionals, and contains a review of worldwide legislation allowing readers to gain an understanding of regulatory issues relating to food colouring in different countries.