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Food Colours, 2nd Edition

ISBN: 978-1-905224-44-9
197 pages
June 2008, Wiley-Blackwell
Food Colours, 2nd Edition (1905224443) cover image


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.

Topics covered

The following topics are covered for each colour discussed;

  • Colour
  • Physical characteristics
  • Applications
  • Physiological properties
  • Analytical methods

This 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.

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Table of Contents



1 Natural Colours.

1.1 Annato.

1.2 Anthocyanins.

1.3 b-Apo-8’-carotenal.

1.4 b-Carotene.

1.5 Mixed carotenes.

1.6 Beetroot Red.

1.7 Canthaxanthin.

1.8 Caramel.

1.9 Carmine.

1.10 Chlorophyll.

1.11 Copper complexes of chlorophyllins.

1.12 Crocin.

1.13 Curcumin.

1.14 Ethyl ester of b-Apo-8’-carotenoic acid.

1.15 Lutein.

1.16 Lycopene.

1.17 Paprika.

1.18 Riboflavin.

2 Synthetic Colours.

2.1 Allura Red.

2.2 Amaranth.

2.3 Brilliant Black BN, Black PN.

2.4 Brilliant Blue FCF.

2.5 Brown FK.

2.6 Brown HT.

2.7 Carbon Black.

2.8 Carmoisine.

2.9 Erythrosine.

2.10 Fast Green FCF.

2.11 Green S.

2.12 Indigotine, Indigo Carmine.

2.13 Iron Oxides & Iron Hydroxides.

2.14 Litholrubine BK.

2.15 Patent Blue V.

2.16 Ponceau 4R.

2.17 Quinoline Yellow.

2.18 Sunset Yellow FCF.

2.19 Tartrazine.

2.20 Titanium Dioxide.

3 Legislation.


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Author Information

Victoria Emerton, Technical Team Leader, Leatherhead International, Surrey, UK
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The Wiley Advantage

  • Examines the range of commercially-used food colours, including synthetic, nature-identical, and natural colours

  • Physical characteristics, applications, physiological properties and analytical methods are examined for each of the 41 colours discussed

  • Contains useful appendices on legislation and suppliers
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