Natural Food Flavors and Colorants

The market for fully natural food products continues to grow, driving an increased interest in food additives derived from biological sources. In this book the author utilizes his over fifty years of experience in food chemistry and technology in order to produce the most detailed and comprehensive guide on natural food flavors and colors.

Second edition has been fully updated, including two new chapters on Colored Vegetables and Stevia. Divided into three parts, Part I of the book begins with analysis, general properties and techniques. Regulatory information on synthetic colors in food will be very useful. Part II describes the various natural flavors and colorants that are available, alphabetized for convenient reference and including all the relevant recent developments since the publication of the first edition. Both the researchers and manufacturers will find FCC description of many products and the Identification numbers of regulatory bodies most valuable. Part III examines the future prospects of research and manufacture. 

Finally a well prepared Index will be of immense value to readers for getting a quick explanation and understanding of the various compounds, techniques and subjects covered. In particular, this guide will be of use to researchers, teachers, regulators, formulators and manufacturers of food.

Preface 

Acknowledgments 

About the Author 

Part I. General 

Chapter 1. Analytical Matters 

Chapter 2. Flavors 

Chapter 3. Spices 

Chapter 4. Essential Oils 

Chapter 5. Food Colors 

Chapter 6. Preparation of Plant Material for Extraction 

Chapter 7. Methods of Extraction of Essential Oils 

Chapter 8. Solvent Extraction 

Chapter 9. Supercritical Fluid Extraction 

Chapter 10. Homogenization of Extracts 

Chapter 11. Suspension in Solids 

Chapter 12. Deterioration during Storage and Processing 

Part II. Individual Flavors and Colorants 

Chapter 13. Ajwain (Bishop s Weed) 

Chapter 14. Allspice (Pimenta) 

Chapter 15. Aniseed 

Chapter 16. Anka–Red Fungus 

Chapter 17. Annatto 

Chapter 18. Asafoetida 

Chapter 19. Basil 

Chapter 20. Bay Leaf (Laurel) 

Chapter 21. Beet Root 

Chapter 22. Bergamot Mint 

Chapter 23. Black Cumin 

Chapter 24. Black Pepper 

Chapter 25. Capsicum 

Chapter 26. Caramel 

Chapter 27. Caraway 

Chapter 28. Cardamom 

Chapter 29. Carob Pod 

Chapter 30. Carrot 

Chapter 31. Cassia 

Chapter 32. Celery Seed 

Chapter 33. Chicory 

Chapter 34. Cinnamon 

Chapter 35. Cinnamon Leaf 

Chapter 36. Clove 

Chapter 37. Clove Leaf 

Chapter 38. Coca Leaf 

Chapter 39. Cochineal 

Chapter 40. Cocoa 

Chapter 41. Coffee

Chapter 42.     Coloured Vegetable 

Chapter 43. Coriander 

Chapter 44. Coriander Leaf 

Chapter 45. Cumin 

Chapter 46. Curry Leaf 

Chapter 47. Date 

Chapter 48. Davana 

Chapter 49. Dill 

Chapter 50. Fennel 

Chapter 51. Fenugreek 

Chapter 52. Galangal: Greater 

Chapter 53. Galangal: Kaempferia 

Chapter 54. Galangal: Lesser 

Chapter 55. Garcinia Fruit 

Chapter 56. Garlic 

Chapter 57. Ginger 

Chapter 58. Grape 

Chapter 59. Grapefruit 

Chapter 60. Green Leaves 

Chapter 61. Hops 

Chapter 62. Hyssop 

Chapter 63. Japanese Mint 

Chapter 64. Juniper Berry 

Chapter 65. Kokam 

Chapter 66. Kola Nut 

Chapter 67. Large Cardamom 

Chapter 68. Lemon 

Chapter 69. Lemongrass 

Chapter 70. Licorice 

Chapter 71. Lime 

Chapter 72. Long Pepper 

Chapter 73. Lovage 

Chapter 74. Mace 

Chapter 75. Mandarin 

Chapter 76. Marigold 

Chapter 77. Marjoram 

Chapter 78. Mustard 

Chapter 79. Nutmeg 

Chapter 80. Onion 

Chapter 81. Orange 

Chapter 82. Oregano 

Chapter 83. Paprika 

Chapter 84. Parsley 

Chapter 85. Peppermint 

Chapter 86. Red Sandalwood 

Chapter 87. Rosemary

Chapter 88. Saffron 

Chapter 89. Sage 

Chapter 90. Savory (Sweet Summer) 

Chapter 91. Spearmint 

Chapter 92. Star Anise 

Chapter 93      Stevia

Chapter 94. Sweet Flag (Calamus) 

Chapter 95. Tamarind 

Chapter 96. Tarragon 

Chapter 97. Tea 

Chapter 98. Thyme 

Chapter 99. Tomato 

Chapter 100. Turmeric 

Chapter 101. Vanilla 

Part III. Future Needs 

Chapter 102. Opportunities in Natural Flavors 

Chapter 103. Opportunities in Natural Colorants 

Index of Systematic Biological Names 

Subject Index

Dr. Mathew Attokaran (formerly Dr A.G.Mathew), the author, has carried out research in food science and technology for more than 28 years in Central Food Technological Research Institute, Mysore, and National Institute for Interdisciplinary Science and Technology, Trivandrum, (CSIR), India, before moving to industry. He was the President of the Essential Oil Association of India for two terms and has been the Technical Director of Plant Lipids Limited, Kolenchery, Cochin, India.