Food Colours: Leatherhead Ingredients Handbook 2E

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.

Victoria Emerton, Technical Team Leader, Leatherhead International, Surrey, UK

Foreword.
Introduction.
1 Natural Colours.
1.1 Annato.
1.2 Anthocyanins.
1.3 b-Apo-8’-carotenal.
1.4 b-Carotene.
1.5 Mixed carotenes.
1.6 Beetroot Red.
1.7 Canthaxanthin.
1.8 Caramel.
1.9 Carmine.
1.10 Chlorophyll.
1.11 Copper complexes of chlorophyllins.
1.12 Crocin.
1.13 Curcumin.
1.14 Ethyl ester of b-Apo-8’-carotenoic acid.
1.15 Lutein.
1.16 Lycopene.
1.17 Paprika.
1.18 Riboflavin.
2 Synthetic Colours.
2.1 Allura Red.
2.2 Amaranth.
2.3 Brilliant Black BN, Black PN.
2.4 Brilliant Blue FCF.
2.5 Brown FK.
2.6 Brown HT.
2.7 Carbon Black.
2.8 Carmoisine.
2.9 Erythrosine.
2.10 Fast Green FCF.
2.11 Green S.
2.12 Indigotine, Indigo Carmine.
2.13 Iron Oxides & Iron Hydroxides.
2.14 Litholrubine BK.
2.15 Patent Blue V.
2.16 Ponceau 4R.
2.17 Quinoline Yellow.
2.18 Sunset Yellow FCF.
2.19 Tartrazine.
2.20 Titanium Dioxide.
3 Legislation.
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