1st Edition

Natural Colorants for Food and Nutraceutical Uses

    342 Pages 81 B/W Illustrations
    by CRC Press

    As our understanding of the science and functions of color in food has increased, the preferred colorants, forms of use, and legislation regulating their uses have also changed. Natural Colorants for Food and Nutraceutical Uses reflects the current tendency to use natural pigments. It details their science, technology, and applications as well as their nutraceutical properties.

    Starting with the basics, the book creates an understanding of physical colors, discusses color measurement, and analyzes why natural pigments are preferred today. The authors present an overview of global colorants, including safety, toxicity and regulatory aspects. Information about inorganic and synthetic colorants is included. The book then focuses on applications of natural colorants, with special attention given to characteristics, extraction and processing stability, and the use of biotechnology and molecular biology to increase colorant production. Finally, the book examines the nutraceutical properties of natural colorants and compares them to other well-known nutraceutical components.

    From the basics to highly specialized concepts and applications, Natural Colorants for Food and Nutraceutical Uses presents essential, practical information about pigments in the food industry. With its coverage of state-of-the-art technologies and future trends in the application of color to food, this book provides the most comprehensive, up-to-date survey of the field.

    Colorants: From the Physical Phenomenon to their Nutraceutical Properties: An Overview

    The Color Phenomenon
    Human Perception

    A World of Colorless Compounds
    Pigments in Biology
    Molecular Affinities of Pigments
    Natural Distribution of Pigments
    Classification of Food Colors
    Choice and Application of Colors

    Pigments as Food Colorants
    Colorants as Food Additives
    Safety of Food Colorants

    Inorganic and Synthetic Pigments: History, Sources and Uses
    Analytical Techniques and the Evaluation of Color Purity

    Natural Pigments: A Global Perspective

    Classification and Nomenclature
    Biosynthesis: Biochemistry and Molecular Biology
    Methodological Aspects
    Carotenoids as Food Colors
    Processing and Stability
    Production of Carotenoids in Bioreactors

    Anthocyanins and Betalains

    Other Natural Pigments
    Cochineal, Carmine and other Natural Pigments from Insects

    Chemicals and Colorants as Nutraceuticals
    Nutraceuticals and Related Terms: Definitions
    Food Items as Nutraceuticals
    Natural Colorants as Nutraceuticals
    Nutraceuticals: The Perspective

    Appendix: List of Abbreviations


    Octavio Paredes-Lopez, Francisco Delgado-Vargas

    "With its coverage of state-of-the-art technologies and future trends in the application of colour to food, this book provides a comprehensive, up-to-date survey of the field and will be of interest to food scientists, technologists, food biotechnologists, food and flavour chemists, and biochemists."
    - Food Trade Review, April 2003

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