Food coloring technology

Author: Cao Yanping
Publisher:
Publish Date: 2003-07-01
Features: This book is a technical monograph systematically introducing methods of food color adjustment. It outlines the principles, processes, applications, and safety of food coloring, color correction, color development, and color preservation technologies. First, it introduces the fundamentals of color adjustment technology—color science, the optical properties of food colors, the mechanisms and control of color changes in food, and other theoretical aspects. Then, it provides a detailed description of the properties, characteristics, and application ranges of various colorants and color-preserving agents. It places special emphasis on natural colorants to meet the current consumer demand for "green" and "natural" products. Next is the core content of the book, which elaborates in detail on the color adjustment techniques for various types of food, including specific application technologies for vegetables, fruits, beverages, flowers, legumes, dairy products, meat products, and cold foods. Finally, it addresses the relationship between currently concerned food safety issues and color adjustment technology, introducing the international and domestic situations and development trends. The book features systematic theory, practical technology, and abundant examples, providing readers with extensive information. It is highly valuable for research and technical personnel engaged in food development and pigment research, as well as for students and teachers in food-related disciplines at colleges and universities. The book elaborates in detail on the color adjustment techniques for various types of food, including specific application technologies for vegetables, fruits, beverages, flowers, legumes, dairy products, and meat products.