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

Hardcover

ISBN 10: 1782420118 ISBN 13: 9781782420118

Publisher: Woodhead Publishing, 2015

Synopsis

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

About this title

About the Author

Mike Scotter, Fera, UK.

From the Back Cover

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. Colour additives for foods and beverages provides comprehensive analysis of the natural and synthetic colours available, their properties and applications, as well as regulatory, sensory and analytical issues.

Part One explores development and regulatory issues for food colourings, with expert-written chapters on food colour additives of natural origin and synthetic origin. The editor, Michael J. Scotter, offers an insightful and comprehensive overview of EU regulations and safety assessment, whilst the following chapter presents equal-part illumination on US regulations. Part Two focuses on properties and analysis, looking at visual contributions to taste and flavor perception, colouring in bakery products and an industry perspective on natural food colour stability.

Colour additives for foods and beverages a key reference text for all R&D managers, academics and consultants in the food industry working with colour development and application.

Michael J. Scotter is a Principal Scientist for the Food Quality and Safety Programme at The Food and Environment Research Agency, UK.

Edition details

• Publisher: Woodhead Publishing
• Publication date: 2015
• Language: English
• ISBN 10: 1782420118
• ISBN 13: 9781782420118
• Binding: Hardcover
• Edition number: 1
• Number of pages: 260
• Editor: Scotter Michael J.