Informationen zum Autor Mike Scotter , Fera, UK. Klappentext 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. Inhaltsverzeichnis Part I: Development and regulatory issues for food colourings 1. Food colour additives of natural origin 2. Food colour additives of synthetic origin 3. Overview of EU regulations and safety assessment for food colours 4. US regulation of colour additives in foods Part II: Properties and analysis of food colours 5. An industry perspective on natural food colour stability 6. Methods of analysis for food colour additive quality and safety assessment 7. Visual contributions to taste and flavour perception 8. Food colours for bakery products and snack foods, dry soup mixes and seasonings

Autorentext
Mike Scotter, Fera, UK.

Klappentext

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.

Inhalt

Part I: Development and regulatory issues for food colourings

1. Food colour additives of natural origin

2. Food colour additives of synthetic origin

3. Overview of EU regulations and safety assessment for food colours

4. US regulation of colour additives in foods

Part II: Properties and analysis of food colours

5. An industry perspective on natural food colour stability

6. Methods of analysis for food colour additive quality and safety assessment

7. Visual contributions to taste and flavour perception

8. Food colours for bakery products and snack foods, dry soup mixes and seasonings