Colorants

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Eagan Press is the food science publishing imprint of AACC. The goal of the Eagan Press Ingredient Handbook Series is to create a single source of practical information for each of the major ingredients used in food processing. These handbooks fill the gap between scientific literature and the product specific information provided by suppliers. The result is a series of books that help food industry professionals gain a common understanding of ingredients, their properties, and their applications. Puts Practical Answers at Your Finger Tips Each volume is designed for maximum convenience with a concise, easy-to-follow format filled with visually-appealing features, including illustrations, graphs, diagrams, troubleshooting tables, and more. This approach offers all food professionals -- not just technical professionals -- quick access to the basic technical knowledge needed to understand and work with specific ingredients. Measurement of Color. Interpretation of Data. Regulation of Colorants. FD&C Colorants. Carotenoids. Anthocyanins and Betalains. Chlorophylls, Haems, Phycobilins, and Anthraquinones. Tumeric, Carthamin, and Monascus. Caramel, Brown Polyphenols, and Iridoids. Baked Goods, Cereals, and Pet Foods. Beverages and Dairy Products. Confections. Special Topics. Glossary. Index.