Books in the Leatherhead Ingredients Handbooks series

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, easyΓÇôtoΓÇôuse framework. With all chapters contributed by industry experts, the book contains reviews of synthetic, natureΓÇôidentical, and natural colours. Topics covered The following topics are covered for each colour discussed; Γêù Colour Γêù Physical characteristics Γêù Applications Γêù Physiological properties Γêù Analytical methods This guide is an invaluable and authoritative source of reference on the commercial use of food colours for food technologists and other foodΓÇôindustry professionals, and contains a review of worldwide legislation allowing readers to gain an understanding of regulatory issues relating to food colouring in different countries.

* The latest legislation covering fish oil production and use * Uses of liquid fish oils in foods * The important dietary constituents in fish oils.