Colour additives for foods and beverages / edited by Michael J. Scotter.
Series: Woodhead Publishing in food science, technology, and nutrition ; no. 279.Publisher: Cambridge : Woodhead Publishing, [2015]Copyright date: ©2015Description: 1 online resource (xxvi, 231 pages) : illustrations (some color)Content type:- text
- computer
- online resource
- 9781782420200
- 1782420207
- TP370.9.C64 C65 2015eb
eBooks
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.
Includes bibliographical references and index.
Development and regulatory issues for food colourings -- Food colour additives of natural origin -- Food colour additives of synthetic origin -- Overview of EU regulations and safety assessment for food colours -- US regulation of color additives in foods -- Properties and analysis of food colours -- An inustry perspective on natural food colour stability -- Methods of analysis for food colour additive quality and safety assessment -- Visual contributions to taste and flavour perception -- Food colours for bakery products, snack foods, dry soup mixes, and seasonings.
Description based on print version record.
Elsevier ScienceDirect All Books