Technology Of Food Chemicals, Pigments And Food Aroma Compounds (Hand Book)

Technology of Food Chemicals, Pigments and Food Aroma Compounds (Engineers India Research Institute, ISBN 9789380772394) covers food colours and flavours from pigment chemistry and biosynthesis through extraction and production to ten costed project profiles.

Colour sections cover the colourant classes in commercial use: synthetic colours, nature identical colours, natural colours, caramel colours, organic colours and colouring foodstuffs, with formulation and process detail, pigment sources, additives used within colour preparations, formulations for soft drink and beverage applications, labelling requirements, safety assessment and market trends. Functional ingredient content covers curcumin, anthocyanins, carotenoids, lycopene, lutein and chlorophylls, alongside novel pigment sources including phycocyanin from spirulina.

Pigment chemistry sections cover the biosynthesis of natural pigments across xanthones, flavonoids, chalcones and flavanones, quinochalcones, aurones, isochromenes, curcuminoids, carotenes, xanthophylls, apocarotenoids, iridoids and other terpenoids. Synthetic and inorganic pigment sections cover titanium dioxide, iron oxides and hydroxides with several production routes, ultramarines, calcium carbonate, ferrous gluconate and metallic pigments, together with the reactions used in pigment production, blends of synthetic colorants, colour stability, dye presentation, lake formation and the laking process, hydrate formation, and analytical techniques for evaluating colour purity.

Extraction sections cover annatto extracts by mechanical abrasion, vegetable oil, dilute alkali and solvent routes with oil soluble, water soluble and emulsified forms, analytical methods and use levels; betanin from red beet; vanillin from lignin; and turmeric yellow colour in liquid and crystal forms with consumer acceptability testing. Flavour sections cover vegetable flavours with sensory testing, flavour enhancers across fruit preparations, yoghurt, cola and bread, tea and fish flavours, cheddar cheese flavour biochemistry, volatile components of basil, thyme, dill and parsley, and food aroma compound production by plant cell and microbial culture, enzyme catalysed reactions and solid state fermentation. Ten chapters give plant economics.

Frequently Asked Questions

What does the Technology of Food Chemicals, Pigments and Food Aroma Compounds cover?

Technology of Food Chemicals, Pigments and Food Aroma Compounds (EIRI, ISBN 9789380772394) covers food colour and flavour technology end to end. Its main divisions are: food colour classes, formulation and labelling; biosynthesis of natural pigments; synthetic and inorganic pigments with production reactions, lakes and colour purity analysis; anthocyanin pigment composition and measurement; pigment stability under temperature, light and pH; annatto, betanin, vanillin and turmeric colour extraction; naturally flavoured food products, vegetable flavours, flavour enhancers, tea and fish flavours; food aroma compound production by biotechnological routes; cheddar cheese flavour biochemistry; herb and spice essential oil composition; and ten plant economics chapters covering colour and flavour manufacturing units.

Who is this food colour and flavour handbook written for?

This handbook is written for readers who need extraction routes, stability data and production detail rather than a general food science survey. Its intended audience includes food colour and flavour manufacturers, natural colour extraction unit staff, product development and application technologists formulating beverages, dairy and bakery products, quality control personnel measuring colour and anthocyanin content, spice oleoresin and essential oil processors, researchers in natural pigments and biotechnological flavour production, students of food technology, technical libraries, and entrepreneurs or consultants preparing project reports for a colour or flavour unit.

What plant economics does the book include?

Ten chapters give plant economics, each covering plant and machinery, fixed capital, raw materials, monthly working capital, total capital investment and annual turnover. The units costed are: annatto seed colour extraction; caramel colour; cold flavoured tea in various flavours; curcumin and turmeric oil from turmeric; essence for food; sterilized flavoured milk; flavours manufacturing; food colours; conversion of liquid flavour to powder form; and vanilla cultivation with extraction and processing. The range lets an entrant compare a natural colour extraction unit, a caramel colour plant, a flavour blending operation and a finished beverage product side by side before selecting a direction.

Who should consider starting a food colour or flavour manufacturing business, and why?

Food colours and flavours suit entrants who can combine basic extraction or blending capability with food industry customers, since these are business-to-business ingredients sold on specification rather than consumer products sold on brand. The commercial case is strong at present. Demand for natural colours continues to grow as food manufacturers reformulate away from synthetic shades, and India has the agricultural base for several of them, with turmeric for curcumin, annatto seed, beetroot for betanin and marigold for lutein all grown domestically. Value addition is substantial: curcumin at assay commands many times the value of turmeric powder. Entry is possible at several levels, from flavour blending and essence manufacture through solvent or oil extraction of natural colours up to spray drying liquid flavours into powder form. Customers reorder continuously because colours and flavours are consumed in every production batch. Entrants do best supplying regional food, beverage, dairy and confectionery manufacturers, where application support and consistent assay matter more than scale.

What natural colour extraction content does the book include?

Natural colours receive the most detailed treatment in the book. Annatto content covers manufacturing by mechanical abrasion, extraction with refined vegetable oil, extraction with dilute potassium or sodium hydroxide and solvent extraction, with the composition of the resulting additive, the pigment fraction, oil soluble, water soluble and emulsified forms, non-pigment fraction mass balance, possible impurities and degradation products, thin layer chromatography and high performance liquid chromatography methods, assay method, technological function, food categories and use levels, and reactions and fate in foods. Betanin content covers chemicals, preparation and results for the main red beet pigment. Turmeric content covers the development of liquid and crystal yellow colour forms with product development, consumer acceptability assessment and organoleptic evaluation. Further content covers curcumin, anthocyanins, carotenoids, lycopene, lutein, chlorophylls and phycocyanin from spirulina as functional food ingredients.

What does the book cover on food aroma compound production?

Aroma compound production is covered through biotechnological routes, which is where much current development sits. Content covers production by plant cell cultures and by microbial cultures, with specific treatment of diacetyl, lactones, esters, pyrazines, terpenes, alcohols, vanillin, benzaldehyde and methyl ketones. Enzyme catalysed routes covered include lipolytic enzymes, proteases, glucosidases and other enzyme systems, alongside solid state fermentation. A separate chapter covers vanillin isolation and preparation with commercial production from lignin in spent sulfite liquor. Flavour application content covers vegetable flavours including onion and garlic with chicken bouillon and beef noodle seasoning applications and sensory testing, flavour enhancers demonstrated in fruit preparations, fruit yoghurt, cola and white bread, tea flavouring, and fish flavour including extrusion with long chain fatty acids.

What does the book cover on pigment stability and colour measurement?

Stability and measurement are treated practically, since both determine whether a colour survives the customer's process. Stability content covers analytical study and dedicated studies on the effect of temperature, light and pH, with results reported for anthocyanin from banana bract across parameters, spectrophotometric measurement of colour intensity, destruction of anthocyanin under light and in darkness at varying temperature, and the effect of pH with colour variation recorded from pH 1.1 to 10.5 in fresh samples, after dissolution and during storage. Measurement content covers anthocyanin pigment composition, total anthocyanin determination by the pH differential method, indices for polymeric colour and browning, and colour measurement by the CIE L*a*b* system. Synthetic pigment content adds colour stability, blends of colorants, lake formation and analytical techniques for evaluating colour purity.

What regulatory and labelling guidance does the book give?

Colour regulation is covered as part of the commercial picture, since permitted lists and declaration rules govern what a manufacturer can supply and how a customer must label it. Content covers current regulations and the labelling of colours including the position in the United States, the review of currently available colourants against those rules, safety assessment, the distinction between additive colours and colouring foodstuffs, organic colours, colour formulations using ingredients from genetically modified sources, and future developments in legislation. Annatto content separately covers the technological function, food categories and use levels applicable to that additive. In India, colour use in food is governed by the Food Safety and Standards Authority of India, and manufacturers should confirm current permitted lists and maximum levels for their product category with FSSAI.