Table of Contents

Foreword..
Introduction..
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.
2.16 Ponceau 4R..
2.17 Quinoline Yellow..
2.18 Sunset Yellow FCF..
2.19 Tartrazine..
2.20 Titanium Dioxide..
3 Legislation..
Suppliers. This book 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.