商品簡介
Natural Food Colorants: Chemistry, Health Aspects and Industrial Applications is a comprehensive resource designed for food scientists, food technologists, and food chemists, interested in the use of sustainable food colorants for product development, functional foods, and nutraceuticals. The volume is divided into three comprehensive sections offering readers an in-depth exploration of the chemistry and functionality of various natural pigments, including anthocyanins, carotenoids, betalains, and chlorophylls. Emphasizing innovative extraction techniques, the book highlights methods that enhance yield and stability, paving the way for the development of healthier functional foods devoid of harmful additives. Natural Food Colorants: Chemistry, Health Aspects and Industrial Applications further addresses critical themes of sustainability, environmental impact, and regulatory considerations, providing a holistic view of the industry landscape. With 15 chapters written by a global team of experts, readers will encounter topics ranging from food colorant diversity and classification--such as brown algae, licorice, phycocyanin, and anthocyanidin--to specific applications of colorants in various industries. As the demand for clean label products continues to rise, coupled with the heightened awareness of the environmental risks associated with synthetic chemicals, this book addresses the pressing need for manufacturers to transition from artificial dyes and additives to their natural counterparts.
