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Chemistry of Food Colour

  • John B. Hutchings

Abstract

Food colour chemistry has been given much attention in the literature, but the treatment in this chapter is centred on the chemical implications of processing and manufacture. It is convenient to divide food colorants into the three groups: natural colorants, browning, and other additives. The first group comprises the naturally occurring colorants: chlorophylls, carotenoids, flavonoids, meat pigments, and fish pigments. This group overlaps, as far as enzymic browning is concerned with the second group, colours produced during marketing or processing. These include enzymic and non-enzymic browning. The use of each natural colorant as an additive is discussed under each pigment type in the first group. Group three includes separate accounts of other natural colorants, which are or which may become permitted additives, and synthetics.

Keywords

Maillard Reaction Freeze Storage Modify Atmosphere Packaging Anthocyanin Pigment Food Colorant 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer Science+Business Media Dordrecht 1999

Authors and Affiliations

  • John B. Hutchings
    • 1
  1. 1.BedfordUK

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