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 | | WILEY-BLACKWELL IS PLEASED TO ANNOUNCE THE PUBLICATION OF TWO NEW BOOKS IN THE LEATHERHEAD FOOD INGREDIENTS HANDBOOK SERIES | | | Wiley-Blackwell | | 01/02/2008 | | | Food Colours
Edited by Victoria Emerton
In recent years, the colours industry has undergone significant change, as a result of increasing consumer demand for natural, rather than synthetic food colours. The Food Colours Handbook details some of these changes within a concise, easy-to-use framework. With all chapters contributed by industry experts, the book contains reviews of synthetic, nature-identical, and natural colours.
Topics covered
The following topics are covered for each colour discussed;
• Colour
• Physical characteristics
• Applications
• Physiological properties
• Analytical methods
This guide is an invaluable and authoritative source of reference on the commercial use of food colours for food technologists and other food-industry professionals, and contains a review of worldwide legislation allowing readers to gain an understanding of regulatory issues relating to food colouring in different countries.
Price: £90.00 / Paperback / 320 pages / ISBN 9781905224449
Sweeteners
Third Edition
Edited by Rachel Wilson
Sweeteners constitute a major additives and ingredients group for the food industry, with their application ranging across all product sectors. The large number of sweeteners available to the product developer enables the creation of sweet-tasting products without the calorie contribution of traditional sugars. The combination of bulk and intense sweeteners allows very specific tailoring of sweetener specifications to fit the technical restrictions of particular products and the sweetness profiles required.
First published in 1996, The Sweeteners Handbook has been an essential reference tool for the food industry, providing detailed information on the properties and applications of the sweeteners currently permitted for use in foodstuffs. The third edition of this book contains new sections on neotame, isomaltulose and trehalose, and fully revised and updated sections on bulk and intense sweeteners by experts who manufacture or use these sweeteners in food development and production. | |
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