Food colorings and their analytical methods

Author: Wang Qingbin Chen Guoliang Chen Guoliang Wang Qingbin
Publisher:
Publish Date: 2004-07-01
Features: This book systematically discusses the basic theories and fundamental knowledge of edible colorants, and provides a detailed elaboration on the two major categories of edible colorants, namely edible synthetic colorants and edible natural colorants. It provides detailed introductions to the classification, chemical structure and composition, properties, production methods, toxicity, identification methods, and pharmacological activities of 8 commonly used synthetic colorants and over 40 natural colorants in China. It also cites the latest research findings on the physiological activity, health benefits, and pharmacological effects of natural edible colorants in recent years. Finally, it introduces the analysis and testing methods for over 30 edible colorants.