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.