Natural Colorants for Food and Nutraceutical Uses

Francisco Delgado-Vargas, Octavio Paredes-Lopez 
CRC Press  December 2002  

Hardback  344pp  ISBN 9781587160769      £133.00
  • Provides thorough coverage of natural colorants and other pigments
  • Emphasizes nutraceutical properties and uses
  • Relates chemical structure to biochemical and functional properties and applications
  • Addresses the extraction and processing stability of individual pigments
  • Covers the use of biotechnology for increasing production of colorants

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


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

To find similar publications, click on a keyword below:
CRC Press : bioproducts : colours : food ingredients : food science : nutraceuticals

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