Applications of food colorants
1987
Dziezak, J.D.
A detailed technical review discusses the application of colorants to food, as it describes which forms of colors are best suited for specific product types, and reviews their most effective means of application. Specific attention is given to: the types and characteristics applications of certified colors (dyes; lakes); applications of certified colors in beverages, gelatin mixes, confections, bakery and dairy products, and pet foods; and the types and characteristics of uncertified colors, with specific reference to carotenoids (beta-carotene; apocarotenal; canthaxanthin). Information is given on the forms, properties, and applications of FD&C Dyes, differences in the properties of lakes and dyes, difference in color intensity of lakes due to particle size, and on specific applications of dyes, lakes, and carotenoids. Guidelines to aid food technologists in maximizing color usage are included.(wz)
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