Handbook on Natural Pigments in Food and Beverages

*Handbook on Natural Pigments: Industrial Applications for Improving Food Colour* is unique in its approach to the improvement of food colors. The book is written with industrial applications in mind, with each chapter focusing on a color solution for a specific commodity that will provide food scientists with a one-stop, comprehensive reference on how to improve the color of a particular food product.

The first section of the book looks at the legal frameworks which underpin natural food colorings, also investigating the consumer expectations of food color. The second section of the book focuses on specific industrial applications of natural colorants with chapters covering the use of natural colorants in aqueous food products, cereal-based foods, and meat products, amongst many other topics.

The various pigments which can be used to effectively color these commodities are presented with information on safety and testing included throughout. The final section in the book looks at recent developments and future perspectives in natural food colorings. There are chapters which cover the health benefits of natural pigments, the use of novel fruits and vegetables in pigments, and stable natural solutions for blue colorings.

Autorentext
280 peer reviewed papers in this field. According to the Thomson Reuters' Institute of Scientific Information (ISI), he ranks among the world's highly cited researchers in the field of agricultural sciences including nutrition (H-Index 45), and has been a member of the European Food Safety Authority (EFSA) CONTAM panel. He is an active member of the Commission on Food Additives of the BfR (Federal Institute of Risk Assessment) and holds a position as Distinguished Adjunct Professor at the King Abdulaziz University in Jeddah, Saudi Arabia. Due to his scientific achievements in food science and technology, he is an elected member of the Life Science Panel for Advanced Research Grants of the European Research Council (ERC) and has been awarded the designation of a fellow of the Institute of Food Technologists (IFT, Chicago, USA). 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.

Klappentext
Handbook on Natural Pigments: Industrial Applications for Improving Food Colour is unique in its approach to the improvement of food colors. The book is written with industrial applications in mind, with each chapter focusing on a color solution for a specific commodity that will provide food scientists with a one-stop, comprehensive reference on how to improve the color of a particular food product. . The first section of the book looks at the legal frameworks which underpin natural food colorings, also investigating the consumer expectations of food color. The second section of the book focuses on specific industrial applications of natural colorants with chapters covering the use of natural colorants in aqueous food products, cereal-based foods, and meat products, amongst many other topics. . The various pigments which can be used to effectively color these commodities are presented with information on safety and testing included throughout. The final section in the book looks at recent developments and future perspectives in natural food colorings. There are chapters which cover the health benefits of natural pigments, the use of novel fruits and vegetables in pigments, and stable natural solutions for blue colorings.

Inhalt

Part I: Consumer expectations and legal framework of food colorants
1. Safety, quality, and regulatory requirements for colouring food

2. Psychological effects of food colours
3. Regional differences of consumer expectations
   
   Part II: Specific industrial applications of natural colorants
   4. Colouring of aqueous food products
4. Improvement and stabilization of wine colour
5. Colouring of lipid-rich products
6. Colouring of low-moisture and gelatinized food products
7. Application of natural colorants in frozen foods
8. Application of natural colorants in dairy products
9. Applications for natural colorants in meat products
10. Coloration of cereal-based products
11. Feed additives for influencing meat, fish, and egg yolk colour - applications and consumer expectations
    
    Part III: Recent developments and future perspectives
    13. Recent insights into health benefits of natural pigments
12. Underutilized fruits and vegetables as potential novel pigment sources
13. Potential natural pigments of microbial origin
14. Natural solutions for blue colours in food
15. The "carmine problem" and potential alternatives
16. Improving colour sources by plant breeding