Coloring of Food, Drugs, and Cosmetics. (1999)

• Record Type: Book
• Further Information: Note: Gisbert Ottersta?tter.
• Authors: Ottersta?tter, Gisbert
• Contents: Cover; Title Page; Copyright Page; Preface to the English-Language Edition; Preface to the German Edition; About the Translator; Acronyms; Contents; 1: Basic Definitions; 1.1. Colors and seeing colors; 1.1.1. Fluorescence and optical whiteners; 1.1.2. Interference; 1.2. Additive and subtractive colorant blending; 1.3. Colors and perceptions; 1.4. Color systems; 1.5. Coloring agents, colorants and pigments; 1.6. Systematic of colorants; 1.6.1. The color index; 1.6.2. The EU number; 2: Food Coloration; 2.1. Food coloration-why?; 2.2. Technical possibilities; 2.3. Coloring ingredients 2.4. Legal basis2.4.1. European Union; 2.4.2. Countries outside the European Union; 2.4.3. United States; 3: Drug Coloration; 3.1. The importance of drug coloration; 3.2. Legal requirements; 3.2.1. European Union/Federal Republic of Germany; 3.2.2. Countries outside the European Union; 4: The Coloration of Cosmetic Products; 4.1. The importance of color in cosmetic products; 4.2. Technological possibilities; 4.3. Legal requirements; 4.3.1. European Union/Federal Republic of Germany; 4.3.2. Countries outside the European Union 5: The Coloration of Food, Drugs and Cosmetics in the Public Discussion6: Product Development; 6.1. Processing indications; 6.1.1. Soluble colorants; 6.1.2. Pigments and coloring paints; 6.1.3. Special preparations; 6.2. Food (a selection); 6.3. Drugs (a selection); 6.4. Cosmetic products; 6.5. Stability tests; 7: Safety and Quality; 7.1. Toxicology and dermatology; 7.2. Quality assurance; 7.3. Colorimetry and photometry; 7.3.1. Principles of a spectral photometer; 7.3.2. Evaluation; 7.4. Measuring color; 7.4.1. Basics; 7.4.2. Determination; 7.4.3. Calculation and evaluation; 8: Analysis 8.1. Purity requirements8.1.1. Colorants for food and drugs; 8.1.2. Colorants for cosmetic products; 8.2. Identification of colorants; 8.2.1. Water-soluble colorants for food and cosmetics; 8.2.2. Oil-soluble food and cosmetic colorants; 8.2.3. Aluminum lakes; 8.2.4. Pigments; 8.2.5. Isolation of the coloring agent in the finished product and its identification; 9: Data Sheets of Colorants for Food, Drugs and Cosmetics; 9.1. Explanations of the data sheets; 9.1.1. Names; 9.1.2. Chemical name; 9.1.3. Color and solubility; 9.1.4. Chromatography; 9.1.5. Spectral photometry 9.1.6. Major applications9.1.7. Toxicological and dermatological information; 9.1.8. Certification status; 10: Literature; 10.1. General information; 10.2. Food; 10.3. Drugs; 10.4. Cosmetics; 10.5. Analysis and color determination; 10.6. Food legislation; 10.6.1. Food; 10.6.2. Cosmetics; Index
• Publisher Details: Boca Raton, FL : CRC Press
• Publication Date: 1999
• Extent: 1 online resource
• Subjects: 664/.062; Food -- Analysis; Food -- Composition; Food industry and trade; Food -- Analysis; Food -- Composition; Food industry and trade; Electronic books
• Languages: English
• ISBNs: 9781482270082; 1482270080
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.