Coloring of Food, Drugs and Cosmetics
by Gisbert Otterstätter

This versatile guide provides a wide range of information on the composition, utilization, and evaluation of colorants and pigments in food, pharmaceuticals, and cosmetic products.

Tabulates key data for food, drug, and cosmetic colorants by Color Index Number!

Thoroughly describing the relationships between coloring reactions, Coloring of Food, Drugs and Cosmetics

• Presents the basic approval requirements for coloring materials
• Discusses the identification and practical implementation of colorants
• Features simple analytical methods and quality assurance techniques
• Reviews the current certification status of a large array of colorants
• Shows which colorants can be used in specific products
• Includes helpful references to the literature for further research
• And more!

With over 300 tables and drawings, Coloring of Food, Drugs and Cosmetics is suitable for food scientists and technologists; food, cosmetics, pharmaceutical, chemical, agricultural, and biochemical engineers; pharmacists; quality control and assurance managers; biochemists and biotechnologists; and upper-level undergraduate and graduate students in these disciplines.

Contents

1. Basic Definitions
2. Food Coloration
3. Drug Coloration
4. The Coloration of Cosmetic Products
5. The Coloration of Food, Drugs and Cosmetics in the Public Discussion
6. Product Development
7. Safety and Quality
8. Analysis
9. Data Sheets of Colorants for Food, Drugs, and Cosmetics

Glossary

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