This teacher resource contains background information and hands-on activities that explore the history, safety, and purpose of food colorants. Students investigate the compounds that give foods their natural color and the synthetic colorants currently approved for the use in foods. Teachers will appreciate the reproducible classroom materials, cross-curricular integration ideas, and clear references to the National Science Education Standards. Appropriate for grades 9¿12.

Natural and Artificial Flavoring Agents and Dyes, Volume 7 in the Handbook of Food Bioengineering series, examines the use of natural vs. artificial food dyes and flavors, highlighting some of the newest production and purification methods. This solid resource explores the most recent trends and benefits of using natural agents over artificial in the production of foods and beverages. Using the newest technologies and evidence-based research methods, the book demonstrates how natural flavoring agents and dyes can be produced by plants, microorganisms and animals to produce higher quality foods that are more economical and safe to the consumer. - Explores the most common natural compounds and how to utilize them with cutting edge technologies - Includes information on the purification and production processes under various conditions - Presents the latest research to show benefits of using natural additives

This teacher resource contains background information and hands-on activities that explore traditional dyes derived from plant and animal sources. Students investigate how acidic (anionic) dyes react with wool and eggshells. Teachers will appreciate the reproducible classroom materials, cross-curricular integration ideas, and clear references to the National Science Education Standards. Appropriate for grades 9¿12.

This book provides an up-to-date insight into the chemistry behind the colour of the dyes and pigments that make our world so colourful. The impressive breadth of coverage starts with a dip into the history of colour science. Colour Chemistry then goes on to look at the structure and synthesis of the various dyes and pigments, along with their applications in the traditional areas of textiles, coatings and plastics, and also the ever-expanding range of "high-tech" applications. Also discussed are some of the environmental issues associated with the manufacture and use of colour. The broad and balanced coverage presented in this book makes it ideal for students and graduates. In addition, many specialists in industry or academia will also benefit from the overview of the subject that is provided.

Food colour additives have been the focus of much research in the last few years, and there is increasing consumer demand for natural and safer synthetic colours. This book reviews the natural and synthetic colours available, their properties and applications, as well as regulatory, sensory and analytical issues. Part one covers the development and safety of food colour additives. Part two covers properties and methods of analysis, and part three focuses on specific food product applications and future trends. - Reviews the natural and synthetic colour additives available for foods and beverages, looking at their properties and applications as well as regulatory, sensory and analytical issues - Expert analysis of natural origin colours, synthetic origin colours, overview of regulations, safety analysis and consumer health - Comprehensive coverage of properties and development in food colours: chemical purity, colour stability, and consumer sensory perception

As society has become increasingly concerned with the protection and preservation of the environment, many industries have been pushed to comply with new policies and social demands for more environmentally-friendly and sustainable practices and products. However, the textile dyeing industry remains a significant source of complex environmental issues with legislative requirements that often vary in detail and severity concerning the exposure and hazards of potentially harmful chemicals and other associated materials. It is vital that the industry sector involved in the application of dyes continues to be sensitive to potential adverse effects on the environment in its widest sense and respond accordingly. Impact of Textile Dyes on Public Health and the Environment is an essential reference source that focuses on the environmental impact and social responsibility of the dyeing industry. While highlighting topics such as toxicology, bleaching, and greenhouse gases, this publication is ideally designed for chemists, industrialists, non-governmental organization members, environmentalists, fashion designers, clothes manufacturers, scientists, academicians, researchers, students, and practitioners seeking current research on dyeing’s potentially adverse effects on the environment and strategic, effective responses.

Controlling, measuring, and "designing" the color of food are critical concerns in the food industry, as the appeal of food is chiefly determined visually, with color the most salient visual aspect. In 2010 at the International Color Association Interim Meeting held in Mar del Plata, Argentina, a multidisciplinary panel of food experts gathered to discuss the importance of color in food from perspectives ranging from chemistry to psychology to engineering. Select individuals from this elite symposium were invited to expand upon their presentations for publication in Color in Food: Technological and Psychophysical Aspects. The thematic scope of this volume comprises issues related to color research and application in various stages of food production, processing, marketing, purchasing, and consumption. Some of the questions raised in this thought-provoking volume include: What is the color of a glass of wine? What colors work best for "light" or diet products? Is the color measured in food the color we actually see? How does blueberry color change during storage? How are consumers motivated to buy bottled water based on packaging? What are the psychological effects of tablecloths and tray color on diners? Examining the latest developments in color research and application in relation to food science and technology, the book’s multidisciplinary approach makes it a critical resource for food technologists, color researchers, manufacturers of color measurement devices, and chemists and physicists working in the food industry.