1. Food Colorimetry
1.1 The Determination of Strength
1.2 Colorant Identification
1.3 The Cie Method of Colour Measurement
1.4 Additive Colour Mixing
1.5 The Cie 1964 Supplementary Standard Colorimetric Observer
1.6 Illuminant D65
1.7 The Calculation of Tristimulus Values
1.8 Metamerism
1.9 The Nature of Perceived Colour
1.10 The Quantification of Colour Appearance
1.10.1 The x, y, Z Method
1.10.2 The CIELAB Method
1.11 The Quantification of Colour Differences
1.12 The Quantification of Metamerism
1.13 Colour 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
2.1 Synthetic 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
2.2 Manufacture 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
2.4 Blended Food Colours
2.5 Physical Form of Food Colours
2.6 Lake 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
2.7 Stability 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
2.8 Storage of Food Colours
2.9 Solubility of Food Colours
2.10 Applications 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
2.11 Polymeric Dyes
3. Novel Synthetic Colours for Food
3.1 Polydye Concept (Dynapol)
3.2 Solubilising Groups
3.3 Use of Polymeric Colours in Food
3.4 Selection of Polymeric Dyes for Food Coloration
4. Anthocyanins
4.1 Types of Anthocyanins
4.2 Occurrence and Distribution
4.3 Structural Transformations
4.4 Stabilisation and Augmentation by Physico-Chemical Effects
4.4.1 Effect of Acylation
4.5 Reactions of Anthocyanins in Model and Food
Systems
4.6 Anthocyanins as Food Colours
4.6.1 Extraction and Purification
4.6.2 Further Processing of Extracts
4.6.3 Stability of Anthocyanin Additives
4.7 Analysis
5. Some Synthetic Carotenoids as Food Colours
5.1 Synthesis
5.2 Properties
5.3 Carotenoids 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
5.4 Carotenoids 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
5.5 International Legal Status
5.6 Vitamin a Activity
6. Miscellaneous Naturally Occurring Colouring
Material for Foodstuffs
6.1 Carotenoid Pigments
6.2 Annatto, 1971 CI No 75120, E160(b)
6.3 Paprika
6.4 Saffron
6.5 Miscellaneous Carotenoid Colours
6.6 Melanoidin 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
6.7 Porphyrin Pigments
6.7.1 Extraction of Chlorophyll and Manufacture of
Derivatives
6.7.2 Uses of Chlorophyll and Its Derivatives
6.7.3 Haem Pigments
6.8 Betalaine 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
6.9 Quininoid 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
6.10 Miscellaneous 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
6.11 Inorganic 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
7.1 Synthetic 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
7.2 Aluminium Lakes
7.2.1 Qualitative Identification
7.2.2 Quantitative Analysis of Major Components
7.2.3 Quantitative Analysis of Minor Components
7.3 Inorganic 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
8.1 Visual Appearance and Colour in Food Choices
8.2 Qualitative Indications of the Importance of Colour
8.3 Quantitative Indications of the Importance of
Colour
8.4 Effect of Colour on Taste Thresholds
8.5 Colour-Flavour Investigations Utilising Quantitative Colour Measurement Techniques
8.6 Effect of Colour on Odour
8.7 Effect of Colour on ‘Pleasantness’ of Food
9. Natural Colours in Food
9.1 Aim of Chapter
9.2 Natural Colourants
9.3 Natural Colours Presently Used in Food
9.4 Methods of Improving Natural Colourants
9.5 Novel Sources of Natural Colourants
9.5.1 Microbial Sources
9.6 Animal Sources
9.7 Plant Sources
9.7.1 General Reviews
9.7.2 Colourants from By-Products
9.7.3 Gardenia Extracts
9.7.4 Other Sources
9.8 Stability of Natural Colourants in Foods
9.8.1 Feasibility of Novel Sources
9.8.2 Effect of Additives
9.9 Stable 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
10.1 Food Acceptance
10.2 Taste
10.3 Odor
10.4 Flavor Chemistry
10.5 Flavor Materials
10.5.1 Natural Flavorings
10.5.2 Artificial Flavorings
10.5.3 Progressive Use of Synthetics
10.5.4 Typical Synthetics
10.6 Compounding
10.7 Economic Aspects
10.8 Flavor Precursors
10.9 Sensory Evaluation
11. The Character of Additives
11.1 Antioxidants
11.2 Preservatives
11.3 Emulsifiers and Stabilizers
11.4 Emulsifiers
11.5 Food Colours
11.6 Some Dyestuff Food Colours in Current Use
11.7 Natural or Nature-Identical Food Colours
11.8 Flavours
11.9 Toxicant Substances in Herbs/Spices
11.10 Flavour Components of Herbs and Spices
11.11 Sequestrants
11.12 Anticaking Agents
11.13 Acids, Buffers, and Bases
11.14 Humectants
11.15 Firming and Crisping Agents
11.16 Sweeteners
11.17 Enzymes
11.18 Nutritive 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
11.20 Flour and Bread Additives
12. Safety Testing
12.1 Acute Toxicity
12.2 Genetic Toxicology
12.3 Subchronic Toxicity Tests
12.4 Chronic Toxicity Tests
13. BIS Specifications
14. How to Start the Business of Food Additives Manufacturing?
14.1 Introduction
14.1.1 What Is a Food Additive?
14.1.2 Types of Food Additives
14.2 Start 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?
15.1 Introduction
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
15.2 Decide the Business Structure
15.3 Research the Market Well
15.4 Take Water Testing & an Organic Testing Certificate
15.5 Location of the Organisation
15.6 Get the Required Machinery
15.6.1 Main Machinery
15.7 Obtain Necessary Permits and License
15.8 Get Business Insurance
15.9 Create Your Business Website
16. How to Start the Business of Food Flavor
Manufacturing?
16.1 Introduction
16.1.1 The Business Purpose of Flavor
16.2 Start 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
17.1 Constituents of Natural Food Products
17.2 Microbiological Contaminants of natural Food
Products
17.3 Non-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