Food Colours

Discover the vibrant world of food colours with the comprehensive guide, Food Colours, authored by experts and published by John Wiley and Sons Ltd in 2008. This second edition spans 200 pages and delves into the diverse range of commercially-used food colours, including synthetic, nature-identical, and natural options.

This book meticulously examines the physical characteristics, applications, physiological properties, and analytical methods associated with each of the 41 colours discussed. Additionally, it features valuable appendices that provide insights into relevant legislation and suppliers, making it an essential resource for food industry professionals and enthusiasts alike.

Whether you're a food scientist, a chef, or simply curious about the science of food colours, Food Colours offers a wealth of information to enhance your understanding and application of these vital ingredients.