Colour Additives for Foods and Beverages (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Food colour additives have been the focus of much research in the last few years, and there is increasing consumer demand for natural and safer synthetic colours. This book reviews the natural and synthetic colours available, their properties and applications, as well as regulatory, sensory and analytical issues. Part one covers the development and safety of food colour additives. Part two covers properties and methods of analysis, and part three focuses on specific food product applications and future trends. Reviews the natural and synthetic colour additives available for foods and beverages, looking at their properties and applications as well as regulatory, sensory and analytical issues Expert analysis of natural origin colours, synthetic origin colours, overview of regulations, safety analysis and consumer health Comprehensive coverage of properties and development in food colours: chemical purity, colour stability, and consumer sensory perception Content: Front Matter, Pages i-iii Copyright, Page iv List of contributors, Page ix, A.G. Asimakopoulos, J.N. Barrows, K. Bortlik, N. Galaffu, B.P. Harp, J. König, N. Latruffe, M. Michel, A. Morant-Manceau, I.N. Pasias, B. Schoefs, M.J. Scotter, K. Solymosi, C. Spence, N.S. Thomaidis Woodhead Publishing Series in Food Science, Technology and Nutrition, Pages xi-xxii Introduction, Pages xxiii-xxvi, M.J. Scotter Acknowledgement, Page xxvii 1 - Food colour additives of natural origin, Pages 3-34, K. Solymosi, N. Latruffe, A. Morant-Manceau, B. Schoefs 2 - Food colour additives of synthetic origin, Pages 35-60, J. König 3 - Overview of EU regulations and safety assessment for food colours, Pages 61-74, M.J. Scotter 4 - US regulation of color additives in foods, Pages 75-88, B.P. Harp, J.N. Barrows 5 - An industry perspective on natural food colour stability, Pages 91-130, N. Galaffu, K. Bortlik, M. Michel 6 - Methods of analysis for food colour additive quality and safety assessment, Pages 131-188, M.J. Scotter 7 - Visual contributions to taste and flavour perception, Pages 189-210, C. Spence 8 - Food colours for bakery products, snack foods, dry soup mixes, and seasonings, Pages 211-226, I.N. Pasias, A.G. Asimakopoulos, N.S. Thomaidis Index, Pages 227-231 Food colour additives have been the focus of much research in the last few years, and there is increasing consumer demand for natural and safer synthetic colours. This book reviews the natural and synthetic colours available, their properties and applications, as well as regulatory, sensory and analytical issues. Part one covers the development and safety of food colour additives. Part two covers properties and methods of analysis, and part three focuses on specific food product applications and future trends.

• Reviews the natural and synthetic colour additives available for foods and beverages, looking at their properties and applications as well as regulatory, sensory and analytical issues
• Expert analysis of natural origin colours, synthetic origin colours, overview of regulations, safety analysis and consumer health
• Comprehensive coverage of properties and development in food colours: chemical purity, colour stability, and consumer sensory perception