Handbook on Natural Pigments in Food and Beverages: Industrial Applications for Improving Color, Second Edition focuses on a color solution for a specific commodity, providing food scientists with a one-stop, comprehensive reference on how to improve the color of a particular food product. The book includes two new chapters that highlight the physical and biological fundamentals of color, as well as the specific use of curcumin and carthamin. Sections focus on specific industrial applications of natural colorants, with chapters covering the use of natural colorants in a variety of products. Other sections highlight technical formulation and potential health benefits of specific colorants.
Various pigments which can be used to effectively color food and beverage commodities are presented with information on safety and testing throughout.
- Provides a fully revised and updated resource on current regulatory standards and legislation
- Includes new chapters on both emerging ingredients and the latest technologies
- Focuses on the use of natural food colorants by specific product category per chapter rather than one pigment class per chapter
- Contains a current and comprehensive overview of product-specific coloration approaches
Part I: Consumer expectations and legal framework of food colorants
1.
Food Color and Coloring Food: Quality, Differentiation and Regulatory
Requirements in the European Union and the United States
2. Differentiation
and Regulatory Requirements in the Asian Markets3. The Psychological effects
of food colours
Part II: General Considerations About Natural Pigments
4. Physical and
biological fundamentals of colour and its perception5. Anthocyanins
6.
Betalains
7. Carotenoids
8. Chlorophylls
9. Curcumin and carthamin
Part III: Specific industrial applications of natural colorants10. One
Application Notes
11. Colouring aqueous food types
12. Colouring low-moisture
and gelatinized food products
13. Ice Cream
14. Applications of Different
Curing Approaches and Natural Colorants in Meat Products
15. Coloration of
Cereal-based Products
16. Overview on the production of food and beverages
colours based on natural pigments17. Improvement and stabilization of Red
Wine Color
18. Feed Additives for Influencing the Color of Fish and
Crustaceans
19. Feed Additives for Influencing Chicken Meat and Egg Yolk
Color
20. Technological formulation of natural pigments
Part VI Recent Developments and Future Perspectives
21. Underutilized
fruits and vegetables as potential novel pigment sources
22. Current and
Potential Natural Pigments from Microorganisms
23. Natural solutions for Blue
Colors in Food
24. The Carmine Problem and Potential Alternatives
25.
Improving color sources by plant breeding and cultivation
26. Recent Insights
into Health Benefits: Carotenoids
27. Recent Insights into Health Benefits:
Anthocyanins
28. Recent Insights into Health Benefits: Curcumin28. Coloration
of cereal-based products30. Improvement and stabilization of wine colour
31.
Feed additives for influencing meat, fish, and egg yolk colour
Part IV: Recent developments and future perspectives32.Underutilized fruits
and vegetables as potential novel pigment sources
33. Potential natural
pigments of microbial origin
34. Natural solutions for blue colours in food
35. The carmine problem and potential alternatives
36. Improving colour
sources by plant breeding and cultivation
37. Recent insights into health
benefits of natural pigments
Ralf Schweiggert is the Head of the Institute of Beverage Research and Full Professor (W3) of the Chair of Plant Food Technology and Analysis of Geisenheim University. The main research interests of his workgroup are plant pigments, e.g., the elucidation of their structure, their stabilization for food applications, their antioxidant activity, and their bioavailability in humans. He has conducted several research stays at the Universidad de Costa Rica and the Ohio State University. His research and Ph.D. thesis was awarded the Baumann-Gonser-Research Award, the research award of the German Association for Quality Research, and the Professor Wild Award of the University of Hohenheim.
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