{"product_id":"food-colours-isbn-9781905224449","title":"Food Colours","description":"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.\u003cbr\u003e \u003cp\u003e\u003cbr\u003e \u003c\/p\u003e \u003cp\u003e\u003cb\u003eTopics covered\u003c\/b\u003e\u003cbr\u003e \u003c\/p\u003e \u003cp\u003eThe following topics are covered for each colour discussed;\u003cbr\u003e \u003c\/p\u003e \u003cul\u003e \u003cli style=\"list-style: none\"\u003e\n\u003cbr\u003e \u003c\/li\u003e \u003cli\u003eColour\u003cbr\u003e \u003c\/li\u003e \u003cli\u003ePhysical characteristics\u003cbr\u003e \u003c\/li\u003e \u003cli\u003eApplications\u003cbr\u003e \u003c\/li\u003e \u003cli\u003ePhysiological properties\u003cbr\u003e \u003c\/li\u003e \u003cli\u003eAnalytical methods\u003c\/li\u003e \u003c\/ul\u003e \u003cbr\u003e \u003cp\u003e\u003cbr\u003e \u003c\/p\u003e \u003cp\u003eThis 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.\u003c\/p\u003e  Foreword. \u003cp\u003eIntroduction.\u003c\/p\u003e \u003cp\u003e1 Natural Colours.\u003c\/p\u003e \u003cp\u003e1.1 Annato.\u003c\/p\u003e \u003cp\u003e1.2 Anthocyanins.\u003c\/p\u003e \u003cp\u003e1.3 b-Apo-8’-carotenal.\u003c\/p\u003e \u003cp\u003e1.4 b-Carotene.\u003c\/p\u003e \u003cp\u003e1.5 Mixed carotenes.\u003c\/p\u003e \u003cp\u003e1.6 Beetroot Red.\u003c\/p\u003e \u003cp\u003e1.7 Canthaxanthin.\u003c\/p\u003e \u003cp\u003e1.8 Caramel.\u003c\/p\u003e \u003cp\u003e1.9 Carmine.\u003c\/p\u003e \u003cp\u003e1.10 Chlorophyll.\u003c\/p\u003e \u003cp\u003e1.11 Copper complexes of chlorophyllins.\u003c\/p\u003e \u003cp\u003e1.12 Crocin.\u003c\/p\u003e \u003cp\u003e1.13 Curcumin.\u003c\/p\u003e \u003cp\u003e1.14 Ethyl ester of b-Apo-8’-carotenoic acid.\u003c\/p\u003e \u003cp\u003e1.15 Lutein.\u003c\/p\u003e \u003cp\u003e1.16 Lycopene.\u003c\/p\u003e \u003cp\u003e1.17 Paprika.\u003c\/p\u003e \u003cp\u003e1.18 Riboflavin.\u003c\/p\u003e \u003cp\u003e2 Synthetic Colours.\u003c\/p\u003e \u003cp\u003e2.1 Allura Red.\u003c\/p\u003e \u003cp\u003e2.2 Amaranth.\u003c\/p\u003e \u003cp\u003e2.3 Brilliant Black BN, Black PN.\u003c\/p\u003e \u003cp\u003e2.4 Brilliant Blue FCF.\u003c\/p\u003e \u003cp\u003e2.5 Brown FK.\u003c\/p\u003e \u003cp\u003e2.6 Brown HT.\u003c\/p\u003e \u003cp\u003e2.7 Carbon Black.\u003c\/p\u003e \u003cp\u003e2.8 Carmoisine.\u003c\/p\u003e \u003cp\u003e2.9 Erythrosine.\u003c\/p\u003e \u003cp\u003e2.10 Fast Green FCF.\u003c\/p\u003e \u003cp\u003e2.11 Green S.\u003c\/p\u003e \u003cp\u003e2.12 Indigotine, Indigo Carmine.\u003c\/p\u003e \u003cp\u003e2.13 Iron Oxides \u0026amp; Iron Hydroxides.\u003c\/p\u003e \u003cp\u003e2.14 Litholrubine BK.\u003c\/p\u003e \u003cp\u003e2.15 Patent Blue V.\u003c\/p\u003e \u003cp\u003e2.16 Ponceau 4R.\u003c\/p\u003e \u003cp\u003e2.17 Quinoline Yellow.\u003c\/p\u003e \u003cp\u003e2.18 Sunset Yellow FCF.\u003c\/p\u003e \u003cp\u003e2.19 Tartrazine.\u003c\/p\u003e \u003cp\u003e2.20 Titanium Dioxide.\u003c\/p\u003e \u003cp\u003e3 Legislation.\u003c\/p\u003e \u003cp\u003eSuppliers\u003c\/p\u003e Victoria Emerton, Technical Team Leader, Leatherhead International, Surrey, UK  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.\u003cbr\u003e \u003cp\u003e\u003cbr\u003e \u003c\/p\u003e \u003cp\u003e\u003cb\u003eTopics covered\u003c\/b\u003e\u003cbr\u003e \u003c\/p\u003e \u003cp\u003eThe following topics are covered for each colour discussed;\u003cbr\u003e \u003c\/p\u003e \u003cul\u003e \u003cli style=\"list-style: none\"\u003e\n\u003cbr\u003e \u003c\/li\u003e \u003cli\u003eColour\u003cbr\u003e \u003c\/li\u003e \u003cli\u003ePhysical characteristics\u003cbr\u003e \u003c\/li\u003e \u003cli\u003eApplications\u003cbr\u003e \u003c\/li\u003e \u003cli\u003ePhysiological properties\u003cbr\u003e \u003c\/li\u003e \u003cli\u003eAnalytical methods\u003c\/li\u003e \u003c\/ul\u003e \u003cbr\u003e \u003cp\u003e\u003cbr\u003e \u003c\/p\u003e \u003cp\u003eThis 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.\u003c\/p\u003e","brand":"Wiley-Blackwell","offers":[{"title":"Default Title","offer_id":47989226635493,"sku":"NP9781905224449","price":209.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781905224449.jpg?v=1761783282","url":"https:\/\/k12savings.com\/es\/products\/food-colours-isbn-9781905224449","provider":"K12savings","version":"1.0","type":"link"}