A technical overview focuses on 4 of the lesser known groups of food colorants that appear to be receiving more attention, viz.: (1) the colorants from annatto (carotenoid pigments), saffron, and gardenia (iridoid pigments and flavonoid compounds); (2) the cochineals and related pigments (anthraquinone pigments); (3) the colorants from Monascus; and (4) the biliproteins from algae. The identification, isolation, and chemical structures of a number of these colorants are described. Several miscellaneous pigments also are discussed.(wz)
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