Food Colours, 2nd EditionISBN: 978-1-905224-44-9
Hardcover
200 pages
June 2008, Wiley-Blackwell
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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.