From Book News, Inc.
Provides information on the increasing range of natural pigments available as commercial food coloring, and on the technology of using them, for food technologists and scientists. Emphasizes such industrially important properties as chemical stability and solubility for the major pigments now used, and for those that are presently rare, of limited distribution in biology, or expensive to produce, but which may become commonplace soon under the gentle hands of biotechnology. Also considers the biochemistry, chemistry, biology, and natural occurrence of the 400 colorants covered. Distributed in the US by VNR. Annotation copyright Book News, Inc. Portland, Or.

Book Description
The first edition of this book proved to be of practical value both for food manufacturers using natural colorants as important industrial ingredients, to food colorant producers and to those at research and academic institutions, requiring a thorough treatment of the subject with extensive references. In this second edition, the applied aspects have been enhanced with two new chapters on the role of biotechnology in the production of colorants, and on safety aspects. All the other chapters have been extensively revised and updated resulting in an expansion of the text to incorporate much new material. Color plates have been added to illustrate the major pigments of interest to the food industry.

Book Info
Revised and updated chapters resulting in an expansion of the text. Color plates have been added to illustrate the major pigments of interest to the food industry.

FROM THE PUBLISHER

The first edition of this book proved to be of practical value both for food manufacturers using natural colorants as important industrial ingredients, to food colorant producers and to those at research and academic institutions, requiring a thorough treatment of the subject with extensive references. In this second edition, the applied aspects have been enhanced with two new chapters on the role of biotechnology in the production of colorants, and on safety aspects. All the other chapters have been extensively revised and updated resulting in an expansion of the text to incorporate much new material. Color plates have been added to illustrate the major pigments of interest to the food industry.

FROM THE CRITICS

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