Food Colours

Examines the range of commercially-used food colours, including synthetic, nature-identical, and natural colours Physical characteristics, applications, physiological properties and analytical methods are examined for each of the 41 colours discussed Contains useful appendices on legislation and suppliers.

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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.