This versatile guide provides a wide range of information on the composition, utilization and evaluation of colorants and pigments in food, pharmaceuticals and cosmetic products.
Thoroughly describing the relationships among coloring reactions, Coloring of Food, Drugs and Cosmetics presents the basic approval requirements for coloring materials… discusses the identification and practical implementation of colorants… features simple analytical methods and quality assurance techniques… reviews the current certification status of a large array of colorants…shows which colorants can be used in specific products… includes helpful references to the literature for further research… and more.
With over 300 tables and drawings, Coloring of Food, Drugs and Cosmetics is suitable for food scientists and technologists; food, cosmetics, pharmaceutical, chemical, agricultural and biochemical engineers; pharmacists; quality control and assurance managers; biochemists and biotechnologists; and students in these disciplines.
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