colour additives for foods and beverages

Colour Additives For Foods And Beverages
Author: Michael J. Scotter
Publisher: Elsevier
Release Date: 2015-02-04
Pages: 260
ISBN:
Available Language: English, Spanish, And French
EBOOK 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

Handbook On Natural Pigments In Food And Beverages
Author: Reinhold Carle
Publisher: Woodhead Publishing
Release Date: 2016-04-20
Pages: 538
ISBN:
Available Language: English, Spanish, And French
EBOOK SYNOPSIS:

Handbook on Natural Pigments: Industrial Applications for Improving Food Colour is unique in its approach to the improvement of food colors. The book is written with industrial applications in mind, with each chapter focusing on a color solution for a specific commodity that will provide food scientists with a one-stop, comprehensive reference on how to improve the color of a particular food product. The first section of the book looks at the legal frameworks which underpin natural food colorings, also investigating the consumer expectations of food color. The second section of the book focuses on specific industrial applications of natural colorants with chapters covering the use of natural colorants in aqueous food products, cereal-based foods, and meat products, amongst many other topics. The various pigments which can be used to effectively color these commodities are presented with information on safety and testing included throughout. The final section in the book looks at recent developments and future perspectives in natural food colorings. There are chapters which cover the health benefits of natural pigments, the use of novel fruits and vegetables in pigments, and stable natural solutions for blue colorings. Presents recent advances in consumer demand and worldwide legislation regarding natural food colorants Discusses the use of natural food colorants for one specific product category per chapter rather than one pigment class per chapter – this makes the book extremely useable for industrialists working in a specific sector Contains a comprehensive array of product-specific coloration approaches, from using pigment-enriched feed additives to the direct addition of color formulations

Food Colours  Flavours And Additives Technology Handbook
Author: NIIR Board
Publisher: NIIR PROJECT CONSULTANCY SERVICES
Release Date: 2004-02-15
Pages: 626
ISBN:
Available Language: English, Spanish, And French
EBOOK SYNOPSIS:

Colour and flavour variation in foods throughout the seasons and the effects of processing and storage often make colour addition commercially advantageous to maintain the colour expected or preferred by the consumer. People associate certain colours with certain flavours, and the colour of food can influence the perceived flavour in anything from candy to wine. For this reason, food manufacturers add these dyes to their products. Sometimes the aim is to simulate a colour that is perceived by the consumer as natural. Food colouring is a substance, liquid or powder, which is added to food or drink to change its colour. Food colouring is used both in commercial food production and in domestic cooking. Due to its safety and general availability, food colouring is also used in a variety of non food applications. Flavourings are focused on altering or enhancing the flavours of natural food product such as meats and vegetables, or creating flavour for food products that do not have the desired flavours such as candies and other snacks. Most types of flavourings are focused on scent and taste. Few commercial products exist to stimulate the trigeminal senses, since these are sharp, astringent, and typically unpleasant flavours. Flavourant is defined as a substance that gives another substance flavour, altering the characteristics of the solute, causing it to become sweet, sour, tangy, etc. Flavours and flavour enhancers will remain the largest segment; while alternative sweeteners grow the fastest. Food additives are substances added to food to preserve flavour or enhance its taste and appearance. Food additives are used during production, processing, treatment, packaging, transportation or storage of food. The present day food industry has grown and flourished due to the liberal use of food additives. These additives have also led to the extensive production and marketing of easy to prepare convenience foods. The natural food colour industry market is growing at 10% to 15% annually. The global flavour industry can be characterized as highly technical, specialized, and innovative. This industry is highly competitive and concentrated, compared to other product categories within the food and beverage market. The global flavours market is predicted to grow at a Compound Annual Growth Rate (CAGR) of 2% per annum. In this twenty first century, mankind has developed a technology to retain the original value of food by adding additives, flavours and colours, which also increase the taste of food. This book basically deals with food colorimetry, synthetic colours used food, manufacture of synthetic organic colours for food, analysis of synthetic food colours, synthetic dyes, aluminium lakes, inorganic pigments, the influence of colour on sensory, perception and food choices etc. This particular publication will guide to our food technologists, agriculturists and management of planning commission to tackle their problem efficiently. This book is very useful for new entrepreneurs, professionals, research institutions, libraries, for those who want to diversify in the field of food colours, flavours and additives technology.

Biotechnological Approaches In Food Adulterants
Author: Madan L Verma
Publisher: CRC Press
Release Date: 2020-11-19
Pages: 338
ISBN:
Available Language: English, Spanish, And French
EBOOK SYNOPSIS:

The book highlights the biotechnological advancement in the area of food adulterants and outlines the current state of art technologies in the detection of food adulterants using omics and nanobiotechnology. The book provides insights to the most recent innovations, trends, concerns, and challenges in food adulterants. It identifies key research topics and practical applications of modern cutting-edge technologies employed for detection of food adulterants including: expansion of food adulterants market, potential toxicity of food adulterants and the prevention of food adulteration act, cutting-edge technology for food adulterants detection, and biosensing and nanobiosensing based detection of food adulterants. There is need for new resources in omics technologies for the application of new nanobiotechnology. Biotechnological Approaches in Food Adulterants provides an overview of the contributions of food safety and the most up-to-date advances in omics and nanobiotechnology approaches to a diverse audience from postgraduate students to researchers in biochemical engineering, biotechnology, food technologist, environmental technologists, and pharmaceutical professionals.

Encyclopedia Of Food   Color Additives
Author: George A. Burdock
Publisher: CRC Press
Release Date: 1996-11-26
Pages: 3153
ISBN:
Available Language: English, Spanish, And French
EBOOK SYNOPSIS:

THE FIRST SOURCE TO CONTAIN COMPLETE PROFILES OF 2,500 FOOD ADDITIVES AND INGREDIENTS... This 3-volume set provides all the answers to technical, legal, and regulatory questions in clear, nontechnical language. Information once scattered among the Code of Federal Regulations (CFR), other government and technical publications, or only available through the Freedom of Information Act, is made easily accessible in the Encyclopedia of Food and Color Additives. You will find descriptions of all substances listed in the Everything Added to Food in the U.S. (EAFUS) database, including food additive categories and some substances not considered to be "additives," such as corn oil. The Encyclopedia avoids the hazard of providing too much or too little information with a concise, understandable description of each substance. There is no need to waste time wading through paragraphs of unrelated text. All data is clearly organized in alphabetical or numerical order, so even with a minimal amount of knowledge about any additive, you can locate it instantly. The Encyclopedia provides you with a quick, understandable description of what each additive is and what it does, where it comes from, when its use might be limited, and how it is manufactured and used. The Encyclopedia of Food and Color Additives sorts through the technical language used in the laboratory or factory, the arcane terms used by regulatory managers, and the legalese used by attorneys, providing all the essentials for everyone involved with food additives. Consultants, lawyers, food and tobacco scientists and technicians, toxicologists, and food regulators will all benefit from the detailed, well-organized descriptions found in this one-stop source.

CRC Handbook Of Food Additives  Second Edition
Author: Thomas E. Furia
Publisher: CRC Press
Release Date: 1980-07-29
Pages: 424
ISBN:
Available Language: English, Spanish, And French
EBOOK SYNOPSIS:

Food Additives
Author: S.n.mahindru
Publisher: APH Publishing
Release Date: 2009
Pages:
ISBN:
Available Language: English, Spanish, And French
EBOOK SYNOPSIS:

Food Chemical Safety  Additives
Author: David Watson
Publisher: Woodhead Publishing
Release Date: 2001
Pages: 256
ISBN:
Available Language: English, Spanish, And French
EBOOK SYNOPSIS:

With its distinguished international team of contributors, this important collection reviews both the regulatory context and the methods used to analyse, assess and control the use of additives in food processing. The use of additives in foods remains both widespread and, for some consumers, controversial. Additives are used for a wide range of purposes, particularly in improving the quality of food products. Whilst valuing products with the right taste, colour and texture and shelf-life, consumers have expressed reservations about the safety of the additives used to enhance these qualities.These concerns have increased the pressure on the food industry to demonstrate the safe use of additives in food. With its distinguished international team of contributors, this important collection reviews both the regulatory context and the methods used to analyse, assess and control the use of additives in food processing. Part 1 of the book looks at regulation in the EU and the US. Part 2 which discusses analytical issues. There are chapters on the use of risk analysis in assessing the impact of additives on consumer health, quality control of analytical methods, and new more rapid and targeted methods in detecting and measuring additives in foods. There is also an important review of adverse reactions to additives covering such issues as monitoring, trends in reporting and the evidence concerning major additives. Part 3 of the book looks at some of the key groups of additives, from colorants and flavourings to texturing agents and antioxidant preservatives. Food chemical safety Volume 2: Additives is a valuable reference for all those concerned with the use of additives in food.

Colour In Food
Author: D MacDougall
Publisher: Elsevier
Release Date: 2002-08-16
Pages: 392
ISBN:
Available Language: English, Spanish, And French
EBOOK SYNOPSIS:

Colour is one of the most important cues used by consumers to assess the quality of a food product. It may be defined as the individual's response to the visual signals generated by the light on a product. This important collection reviews how colour is perceived and measured, and ways in which it can be better understood and controlled in food. Part one looks at colour perception and measurement. Chapter 2 discusses the concept of the total appearance of food, of which colour is one component, and relates this to sensory assessment techniques. The following chapters consider the principles of instrumental colour measurement, models of colour appearance, colour measurement by colour reflectance, and sorting by colour. Part two begins with a review of the chemistry of food colorants. This provides a context for the following chapters which focus on the factors determining colour stability in vegetables, fruits and meat. A final group of chapters then look at colour enhancement of foods from the use of genetic modification to developments in natural colourings. Colour in food is a standard work on both understanding, measuring and controlling one of the most important quality attributes of any food product. Reviews how colour is perceived and measured, and ways in which it can be better understood and controlled in food Considers the principles of instrumental colour measurement, models of colour appearance and perception, colour measurement by colour reflectance, and sorting by colour Examines the chemistry of food colorants and focusses on the factors determining colour stability in vegetables, fruits and meat

Food Technology
Author: Belinda Campbell
Publisher: Heinemann
Release Date: 2002
Pages: 140
ISBN:
Available Language: English, Spanish, And French
EBOOK SYNOPSIS:

Follows the structure of the GCSE Design & Technology for Edexcel specification and provides practice exam questions at Foundation and Higher level to help build confidence. This title contains practical activities and tips, so students can practise what they have learned.

CRC Handbook Of Food  Drug  And Cosmetic Excipients
Author: Susan C. Smolinske
Publisher: CRC Press
Release Date: 1992-03-10
Pages: 448
ISBN:
Available Language: English, Spanish, And French
EBOOK SYNOPSIS:

CRC Handbook of Food, Drug, and Cosmetic Excipients provides a comprehensive summary of toxicological issues regarding inactive ingredients in pharmaceutical products, cosmetic products, and food additives. Background information on regulations and labeling requirements for each type of product is provided, and 77 articles critically review human and animal data pertinent to a variety of agents and makes judgments regarding the clinical relevance. The book also identifies at-risk populations, such as neonates, patients with renal failure, and atopic patients. Inactive common pharmaceutical agents and/or foods containing certain ingredients are listed to help physicians counsel hypersensitive patients who must avoid products containing these excipients.

The Chemistry Of Food
Author: Jan Velisek
Publisher: John Wiley & Sons
Release Date: 2013-12-31
Pages: 1128
ISBN:
Available Language: English, Spanish, And French
EBOOK SYNOPSIS:

A core subject in food Science, food chemistry is the study of the chemical composition, processes and interactions of all biological and non-biological components of foods. This book is an English language translation of the author's Czech-language food chemistry textbook. The first half of the book contains an introductory chapter and six chapters dealing with main macro- and micronutrients, and the essential nutritional factors that determine the nutritional and energy value of food raw materials and foods. It includes chapters devoted to amino acids, peptides and proteins, fats and other lipids, carbohydrates, vitamins, mineral substances and water. The second half of the book deals with compounds responsible for odour, taste and colour that determine the sensory quality of food materials and foods. It further includes chapters devoted to antinutritional, toxic and other biologically active substances, food additives and contaminants. Students, teachers and food technologists will find this book an essential reference on detailed information about the changes and reactions that occur during food processing and storage and possibilities how to manage them. Nutritionists and those who are interested in healthy nutrition will find information about nutrients, novel foods, organic foods, nutraceuticals, dietary supplements, antinutritional factors, food additives and contaminants.

Food Additives Data Book
Author: Jim Smith
Publisher: John Wiley & Sons
Release Date: 2011-04-20
Pages: 1128
ISBN:
Available Language: English, Spanish, And French
EBOOK SYNOPSIS:

The use of additives in food is a dynamic one, as consumers demand fewer additives in foods and as governments review the list of additives approved and their permitted levels. Scientists also refine the knowledge of the risk assessment process as well as improve analytical methods and the use of alternative additives, processes or ingredients. Since the first edition of the Food Additives Databook was published, there have been numerous changes due to these developments and some additives are no longer permitted, some have new permitted levels of use and new additives have been assessed and approved. The revised second edition of this major reference work covers all the "must-have" technical data on food additives. Compiled by food industry experts with a proven track record of producing high quality reference work, this volume is the definitive resource for technologists in small, medium and large companies, and for workers in research, government and academic institutions. Coverage is of Preservatives, Enzymes, Gases, Nutritive additives, Emulsifiers, Flour additives, Acidulants, Sequestrants, Antioxidants, Flavour enhancers, Colour, Sweeteners, Polysaccharides, Solvents. Entries include information on: Function and Applications, Safety issues, International legal issues, Alternatives, Synonyms, Molecular Formula and mass, Alternative forms, Appearance, Boiling, melting, and flash points, density, purity, water content, solubility, Synergists, Antagonists, and more with full and easy-to-follow-up references. Reviews of the first edition: "Additives have their advantages for the food industry in order to provide safe and convenient food products. It is therefore essential that as much information as possible is available to allow an informed decision on the selection of an additive for a particular purpose. This data book provides such information - consisting of over 1000 pages and covering around 350 additives. This data book does provide a vast amount of information; it is what it claims to be! Overall, this is a very useful publication and a good reference book for anyone working in the food and dairy industry." —International Journal of Dairy Technology, Volume 59 Issue 2, May 2006 "This book is the best I have ever seen ... a clear winner over all other food additive books .... a superb edition." —SAAFOST (South African Association for Food Science and Technology)

Analytical Methods For Food Additives
Author: R Wood
Publisher: Elsevier
Release Date: 2004-01-15
Pages: 320
ISBN:
Available Language: English, Spanish, And French
EBOOK SYNOPSIS:

The accurate measurement of additives in food is essential in meeting both regulatory requirements and the need of consumers for accurate information about the products they eat. Whilst there are established methods of analysis for many additives, others lack agreed or complete methods because of the complexity of the additive or the food matrix to which such additives are commonly added. Analytical methods for food additives addresses this important problem for 26 major additives. In each case, the authors review current research to establish the best available methods and how they should be used. The book covers a wide range of additives, from azorubine and adipic acid to sunset yellow and saccharin. Each chapter reviews the range of current analytical methods, sets out their performance characteristics, procedures and parameters, and provides recommendations on best practice and future research. Analytical methods for food additives is a standard work for the food industry in ensuring the accurate measurement of additives in foods. Discusses methods of analysis for 30 major additives where methods are incomplete or deficient Reviews current techniques, their respective strengths and weaknesses Detailed tables summarising particular methods, statistical parameters for measurement and performance characteristics

Toxicity Bibliography
Author:
Publisher:
Release Date: 1977
Pages:
ISBN:
Available Language: English, Spanish, And French
EBOOK SYNOPSIS:

Food Manufacture
Author:
Publisher:
Release Date: 1970
Pages:
ISBN:
Available Language: English, Spanish, And French
EBOOK SYNOPSIS:

Includes sections: "Recent patents"; Industrial news, May 1934- ; "Book Reviews", Dec 1937- .

Chemical Food Safety
Author: Leon Brimer
Publisher: CABI
Release Date: 2011
Pages: 287
ISBN:
Available Language: English, Spanish, And French
EBOOK SYNOPSIS:

Chemical food safety deals with all aspects of chemical risks in the food chain, predominantly with the biologically active components of food, additives, contaminants and their toxicology. Preventing the contamination of food with problematic chemical compounds requires a thorough understanding of how compounds enter and pass through the food production process, in addition to toxicology and risk management. Chemical Food Safety covers the underlying principles and applied science required to understand, analyse and take professional action on food safety problems and questions that call for interventions at a local, national or international level. The text follows food contaminants through the production and processing of plant, fungal, algal and animal foods, including oral exposure and intestinal absorption. Risk assessment is explained in the context of targeted future risk management and risk communication, with a view to assessing, managing and communicating risk in the food chain.Chemical Food Safety is ideal for higher level students as well as those working in the food production industry, consultants and national food authorities.

Essential Guide To Food Additives
Author: Mike Saltmarsh
Publisher: Royal Society of Chemistry
Release Date: 2013
Pages: 294
ISBN:
Available Language: English, Spanish, And French
EBOOK SYNOPSIS:

Providing an invaluable resource for food and drink manufacturers, this book is the only work covering in detail every additive, its sources and uses.

Advances In Food And Beverage Labelling
Author: Paul Berryman
Publisher: Elsevier
Release Date: 2014-12-03
Pages: 258
ISBN:
Available Language: English, Spanish, And French
EBOOK SYNOPSIS:

Advances in Food and Beverage Labelling reviews recent advances in labelling research and regulation, covering issues such as nutrition and hazard information, traceability, health claims and standardisation, as well as new labelling technologies and consumer issues. The EU Food Information Regulation will come into force in December 2014 and the book is designed to provide timely and useful information to manufacturers in this area, as well as on a global scale. Part one covers the different types of information that can, or must be present on a food label. Part two looks at recent developments in food labelling technology, regulations and enforcement. Brings together contributions from industry, trade bodies, government and academia. Offers timely advice for those concerned with the legal framework for food labelling, with information about the EU Food Information Regulation, as well as the US market. Reviews issues surrounding nutrition and health claims and GM, ethical and environmental labelling.

Natural Food Colorants
Author: G.A.F. Hendry
Publisher: Springer Science & Business Media
Release Date: 1996
Pages: 348
ISBN:
Available Language: English, Spanish, And French
EBOOK SYNOPSIS:

Natural pigments in biology, natural food colour, biotechnology in na tural food colours, safety of food colorants, chlorophylls and chlorophyll derivatives, haems and bilins, carotenoids, anthocyanins and be talains, less common natural colorant.