Publisher's Synopsis
There is a constant need for food scientists and technologists to have access to information on the ever-increasing range of natural pigments available as commercial food colorants, and the technology required to use them successfully. This practical book covers the major, and most important minor, natural pigments that are readily available. Emphasis is on industrially important aspects, such as methods of storage, chemical stability, solubility and other relevant physico-chemical properties. The use of biotechnology in pigment production and modification is described, with particular attention to commercial applications and future prospects.;The book is written mainly for the industrial user of natural food colorants and the manufacturer and supplier of colorants, and as a reference source for those working in research and academic institutions.
