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Chapter
2
Measurement of Color
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this chapter
Physiological Basis of Color
Visual Systems
Spectrophotometric Measurement of Color
Tristimulus Colorimetry
Specialized Colorimeters
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Chapter
3
Interpretation of Data
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this chapter
Presentation of Samples
Interpretation
Color Tolerances
Blending of Colorants
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Chapter
4
Regulation of Colorants
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this chapter
Testing for Toxicity
Acceptable Daily Intake
European Union
United States: food laws • Delaney Clause • sources of information
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Chapter
5
FD&C Colorants
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this chapter
Safety of Colorants
Stability in Foods
Lakes
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Chapter
6
Carotenoids
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this chapter
Annatto
Saffron
Paprika
Tagetes
Lycopene
Miscellaneous Carotenoid Extracts
Synthetic Carotenoids
Health Aspects
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Chapter
7
Other
Applications
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This Chapter
Anthocyanins: chemical composition • commercial preparation • synthetic compounds • considerations in
commercial applications • health effects
Betalains: chemistry • occurrence • commercial preparation • applications
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Chapter
8
Chlorophylls, Haems, Phycobilins, and Anthraquinones
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This Chapter
Chlorophylls: chemistry • preparation of colorants • applications
Haems
Phycobilins: chemistry • extraction • applications
Anthraquinones: cochineal and carmine • kermes • lac • alkannet
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Chapter
9
Turmeric, Carthamin, and Monascus
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This Chapter
Turmeric: properties • applications
Carthamin: properties and application
Monascus: chemistry • commercial production • applications
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Chapter
10
Caramel, Brown Polyphenols, and Iridoids
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This Chapter
Caramel: commercial preparation • chemistry • applications
Brown Polyphenols: cacao • tea
Iridoid Pigments: chemistry • production • applications
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Chapter
11
Miscellaneous Colorants
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This Chapter
Inorganic Colorants: titanium dioxide • Carbon Black • Ultramarine Blue • iron oxides • talc • zinc oxide
• calcium carbonate • silver • silicon dioxide • others
Organic Colorants: fruit and vegetable extracts • riboflavin • corn endosperm oil • algae products •
cottonseed products • shellac • octopus ink and squid ink
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Chapter
12
Baked Goods, Cereals, and Pet Foods
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This Chapter
Baked Goods and Cereals: FD&C colorants • natural colorants • shades
Pet Foods: water-soluble colorants • lakes • exempt colorants
Troubleshooting
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Chapter
13
Beverages and Dairy Products
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This Chapter
Beverages: FD&C colorants • natural colorants
Dairy Products and Spreads: butter • margarine • spreads • yogurt • fat-based coatings • retorted milk
products
Troubleshooting
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Chapter
14
Confections
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This Chapter
Candy Starch Jellies and Candy Cream Centers: candy starch jellies • candy cream centers
Pan-Coated Candies: coating equipment • sugar panning • exempt colorants (natural colors)
Hard Candies (Boiled Sweets)
Other Products: direct-compression tablets • oil-based summer coatings • hard candy wafers • gum
products
Troubleshooting
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Chapter
15
Special Topics
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This Chapter
Handling Colorants and Maintaining Color Quality:
handling water-soluble colorants • preparing water-soluble colorants for use
Factors Affecting Colorant Quality
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