Food Colours, Flavours and Additives Technology Handbook (Second Edition)

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1.FOOD COLORIMETRY
1.1The Determination of Strength
1.2Colorant Identification
1.3The Cie Method of Colour Measurement
1.4Additive Colour Mixing
1.5The Cie 1964 Supplementary Standard Colorimetric Observer
1.6Illuminant D65
1.7The Calculation of Tristimulus Values
1.8Metamerism
1.9The Nature of Perceived Colour
1.10The Quantification of Colour Appearance
1.10.1 The x, y, Z Method
1.10.2The CIELAB Method
1.11The Quantification of Colour Differences
1.12The Quantification of Metamerism
1.13Colour Measuring Instruments
1.13.1 Spectrophotometers
1.13.2 Optics
1.13.3 Plotting Facilities
1.13.4 Effective Band-Width

1.13.5 Speed of Operation
1.13.6 Tristimulus Colorimeters
1.13.7 Visual Colorimeters
2.SYNTHETIC ORGANIC COLOURS FOR FOOD
2.1Synthetic Colours Used Food
2.1.1 Class of Synthetic Colours for Food
2.1.2 Description of Synthetic Colours for Food
2.1.3 Azo Food Colours
2.1.4 Triarylmethane Food Colours
2.1.5 Xanthene Food Colours
2.1.6 Quinoline Food Colours
2.1.7 Indigoid Food Colours
2.2Manufacture of Synthetic Organic Colours for Food
2.2.1 Manufacture of Azo Food Colours
2.2.2 Manufacture of Triarylmethane Food Colours
2.2.3 Manufacture of Xanthene Food Colours
2.2.4 Manufacture of Quinoline Food Colours
2.2.5 Manufacture of Indigoid Food Colours
2.2.6 Manufacturing Plant Used for Food Colours

2.3 Quality Assurance of Food Colours
2.4Blended Food Colours
2.5Physical Form of Food Colours
2.6Lake Colours
2.6.1 Legislation on Lake Colours
2.6.2 Manufacture of Lake Colours
2.6.3 Specifications for Lake Colours
2.6.4 Lake Colour Usage
2.7Stability Properties of Food Colours
2.7.1 Action of Light
2.7.2 Affect of Food Processing Temperatures
2.7.3 Action of Alkalis and Acids
2.7.4 Action of Food Preservatives
2.7.5 Action of Ascorbic Acid
2.7.6 Action of Reducing and Oxidising Agents
2.7.7 Action of Proteins
2.8Storage of Food Colours
2.9Solubility of Food Colours
2.10Applications of Food Colours
2.10.1 Soft Drinks and Non-Alcoholic Beverages
2.10.2 Sugar Confectionery

2.10.3 Desserts, Icings and Frozen Confectionery
2.10.4 Preserves and Table Jellies
2.10.5 Baked Goods
2.10.6 Canned Fruit, Vegetables and Soups
2.10.7 Meat and Fish Products and Analogues
2.10.8 Dry-Premix Convenience Foods
2.10.9 Milk Products
2.10.10 Snack Foods
2.10.11 Pickles, Sauces and Ketchups
2.10.12 Pet Foods
2.10.13 Pharmaceutical and Cosmetic Products
2.11Polymeric Dyes
3.NOVEL SYNTHETIC COLOURS FOR FOOD
3.1Polydye Concept (Dynapol)
3.2Solubilising Groups
3.3Use of Polymeric Colours in Food
3.4Selection of Polymeric Dyes for Food Coloration
4.ANTHOCYANINS
4.1Types of Anthocyanins

4.2 Occurrence and Distribution
4.3Structural Transformations
4.4Stabilisation and Augmentation by Physico-Chemical Effects
4.4.1 Effect of Acylation
4.5Reactions of Anthocyanins in Model and Food
Systems
4.6Anthocyanins as Food Colours
4.6.1Extraction and Purification
4.6.2Further Processing of Extracts
4.6.3Stability of Anthocyanin Additives
4.7 Analysis
5.SOME SYNTHETIC CAROTENOIDS AS FOOD COLOURS
5.1Synthesis
5.2 Properties
5.3Carotenoids in Fat-Based Foods
5.3.1 Margarine and Butter
5.3.2 Other Shortenings, Fats and Oils
5.3.3 Processed Cheese

5.3.4 Other Fat-Based Products
5.4Carotenoids in Water-Based Foods
5.4.1 Confectionery—Hard Candy
5.4.2 Confectionery—Fruit Jellies
5.4.3 Confectionery—Marzipan
5.4.4 Sugar-Coated Tablets
5.4.5 Confectionery—Fondant
5.4.6 Confectionery—Chocolate
5.4.7 Ice-Cream
5.4.8 Yogurt
5.4.9 Cheese
5.4.10 Bakery Products
5.4.11 Baked Goods-Icings and Fillings
5.4.12 Fruit Juices
5.4.13 Soft-Drink Powders
5.4.14 Soft Drinks
5.4.15 Tomato Products
5.4.16 Soups and other Canned Products
5.4.17 Dessert Products
5.5International Legal Status
5.6Vitamin a Activity

6.MISCELLANEOUS NATURALLY OCCURRING COLOURING
MATERIAL FOR FOODSTUFFS
6.1Carotenoid Pigments
6.2Annatto, 1971 CI No 75120, E160 (b)
6.3Paprika
6.4Saffron
6.5Miscellaneous Carotenoid Colours
6.6Melanoidin Pigments
6.6.1 Caramel, E150
6.6.2 Manufacture of Caramel
6.6.3 Processing Conditions for the Manufacture of the
Major Caramels
6.6.4 Properties of Caramel
6.6.5 Composition of Caramel
6.6.6 Uses of Caramel
6.6.7 Other Melanoidin Pigments
6.7Porphyrin Pigments
6.7.1Extraction of Chlorophyll and Manufacture of
Derivatives

6.7.2 Uses of Chlorophyll and Its Derivatives
6.7.3 Haem Pigments
6.8Betalaine Pigments
6.8.1 Beetroot Red, E162
6.8.2 Extraction of Beetroot Red
6.8.3 Uses of Beetroot Red
6.8.4 Pokeberry
6.9Quininoid Pigments
6.9.1 Cochineal and Cochineal Carmine, 1971 CI No
75470, E120
6.9.2 Extraction of Cochineal
6.9.3 Properties of Cochineal
6.9.4 Preparation of Cochineal Carmine
6.9.5 Properties of Cochineal Carmine
6.9.6 Kermes and Lac Pigments
6.9.7 Alkannet, 1971 CI No 75530
6.10Miscellaneous Organic Pigments
6.10.1 Riboflavin and Riboflavin-5'-Phosphate, E 101
6.10.2 Turmeric (Curcumin, 1971 Cl No 75300, E100)
6.10.3 Orchil, E l21

6.10.4 Indigotin, 1971 CI No 75781, Formerly E132
6.10.5 Vegetable Carbon, El53
6.10.6 Other Miscellaneous Organic Colouring Materials
6.11Inorganic Pigments of Natural Origin for Food
6.11.1 Titanium Dioxide, 1971 CI No 77891, E171
6.11.2 Iron Oxides and Hydroxides, 1971 CI Nos 77489,
77491, 77492, 77499; El72
6.11.3 Other Inorganic Pigments for Food
7.ANALYSIS OF SYNTHETIC FOOD COLOURS
7.1Synthetic Dyes
7.1.1 Qualitative Identification
7.1.2 Quantitative Analysis of Major Components
7.1.3 Dye Content
7.1.4 Inorganic Salts
7.1.5 Moisture
7.1.6 Quantitative Analysis of Minor Components
7.1.7 Subsidiary Dyes
7.1.8 Synthetic Intermediates
7.1.9 Primary Aromatic Amines
7.1.10 Leuco-Base

7.1.11 Water-Insoluble Matter
7.1.12 Ether Extractable Matter
7.1.13 Trace Heavy Metals
7.2Aluminium Lakes
7.2.1 Qualitative Identification
7.2.2 Quantitative Analysis of Major Components
7.2.3 Quantitative Analysis of Minor Components
7.3Inorganic Pigments
7.3.1 Titanium Dioxide
7.3.2 Iron Oxides
7.3.3 Vegetable Carbon
8.THE INFLUENCE OF COLOUR ON SENSORY PERCEPTION AND
FOOD CHOICES
8.1Visual Appearance and Colour in Food Choices
8.2Qualitative Indications of the Importance of Colour
8.3Quantitative Indications of the Importance of
Colour
8.4Effect of Colour on Taste Thresholds
8.5Colour-Flavour Investigations Utilising Quantitative Colour Measurement Techniques

8.6 Effect of Colour on Odour
8.7Effect of Colour on ‘Pleasantness’ of Food
9.NATURAL COLOURS IN FOOD
9.1Aim of Chapter
9.2Natural Colourants
9.3Natural Colours Presently Used in Food
9.4Methods of Improving Natural Colourants
9.5Novel Sources of Natural Colourants
9.5.1 Microbial Sources
9.6Animal Sources
9.7Plant Sources
9.7.1 General Reviews
9.7.2 Colourants from By-Products
9.7.3 Gardenia Extracts
9.7.4 Other Sources
9.8Stability of Natural Colourants in Foods
9.8.1 Feasibility of Novel Sources
9.8.2 Effect of Additives
9.9Stable Forms of Natural Colourants Found in Vivo

9.10 Stabilised Forms of Natural Colourants
9.10.1 Flavonoids
9.10.2 Porphyrins
9.10.3 Others
10.FOOD FLAVOURS
10.1Food Acceptance
10.2Taste
10.3Odor
10.4Flavor Chemistry
10.5Flavor Materials
10.5.1 Natural Flavorings
10.5.2 Artificial Flavorings
10.5.3 Progressive Use of Synthetics
10.5.4 Typical Synthetics
10.6Compounding
10.7Economic Aspects
10.8Flavor Precursors
10.9Sensory Evaluation
11.THE CHARACTER OF ADDITIVES
11.1Antioxidants

11.2Preservatives
11.3Emulsifiers and Stabilizers
11.4Emulsifiers
11.5Food Colours
11.6Some Dyestuff Food Colours in Current Use
11.7Natural or Nature-Identical Food Colours
11.8Flavours
11.9Toxicant Substances in Herbs/Spices
11.10Flavour Components of Herbs and Spices
11.11Sequestrants
11.12Anticaking Agents
11.13Acids, Buffers, and Bases
11.14Humectants
11.15Firming and Crisping Agents
11.16Sweeteners
11.17Enzymes
11.18Nutritive Additives
11.18.1 Vitamins
11.18.2 Trace Elements
11.18.3 Minerals

11.18.4 Essential Amino Acids
11.19 Essential Amino Acids
11.20Flour and Bread Additives
12. SAFETY TESTING
12.1Acute Toxicity
12.2Genetic Toxicology
12.3Subchronic Toxicity Tests
12.4Chronic Toxicity Tests
13.BIS SPECIFICATIONS
14.HOW TO START THE BUSINESS OF FOOD ADDITIVES
MANUFACTURING?
14.1Introduction
14.1.1 What Is a Food Additive?
14.1.2 Types of Food Additives
14.2Start a Flavor Business by Following These Steps
14.2.1 Decide the Business Structure
14.2.2 Research the Market
14.2.3 Arrange for Funds
14.2.4 Decide on the Location

14.2.5 Get FSSAI Registration/License
14.2.6 Get Other Mandatory Licenses
14.2.7 Equipment and Staff
15.HOW TO START THE BUSINESS OF FOOD COLOUR
MANUFACTURING?
15.1Introduction
15.1.1 Types of Natural Colours
15.1.2 How are Natural Colors Made?
15.1.3 Raw Material Requirements
15.1.4 Manufacturing Process
15.2Decide the Business Structure
15.3Research the Market Well
15.4Take Water Testing & an Organic Testing Certificate
15.5Location of the Organisation
15.6Get the Required Machinery
15.6.1 Main Machinery
15.7Obtain Necessary Permits and License
15.8 Get Business Insurance
15.9Create Your Business Website

16.HOW TO START THE BUSINESS OF FOOD FLAVOR
MANUFACTURING?
16.1Introduction
16.1.1 The Business Purpose of Flavor
16.2Start a Flavor Business by Following These Steps
16.2.1 STEP 1: Plan Your Business
16.2.2 STEP 2: Form a Legal Entity
16.2.3 STEP 3: Register for Taxes
16.2.4 STEP 4: Open a Business Bank Account &
Credit Card
16.2.5 STEP 5: Set up Business Accounting
16.2.6 STEP 6: Obtain Necessary Permits and License
16.2.7 STEP 7: Get Business Insurance
16.2.8 STEP 8: Define Your Brand
16.2.9 STEP 9: Create Your Business Website
16.2.10 STEP 10: Set up Your Business Phone System
17.THE TOXICANT RISKS OF NATURAL FOOD
17.1Constituents of Natural Food Products

17.2Microbiological Contaminants of natural Food
Products
17.3Non-Microbiological Contaminants of Natural Food Products
18.FLOW CHART
19.PLANT LAYOUT
20.PHOTOGRAPHS OF PLANT AND MACHINERY WITH SUPPLIER’S
CONTACT DETAILS
• Powder Blender Mixer Machine
• Food Additives Making Equipment Homogenizer High Shear Emulsifying Mixer
• Powder Mixing Machine with Screw Conveyor
• Grinding Machine
• Mixing Vessel / Mixing Tank
• Mixing Tank
• Thin-Film Evaporator
• Agitated Thin Film Evaporator
• Stainless Steel Storage Tank
• Liquid Filling Machines
• Commercial Food Dryer
• Food Dehydrator

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Food Colours, Flavours and Additives Technology Handbook (Second Edition)

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