"Food Colorants: Chemical and Functional Properties" provides an in-depth study of natural and synthetic food colorants including origin, quality, safety, and chemistry. This book presents the principles of color chemistry as well as the applications of major food colorants used in the industry. Emphasizing the relationship between the chemical nature and the functional properties of the pigments, it explores the latest technologies that are used to produce and obtain color pigments. Addressing quality, safety, and regulatory issues, the text also examines the effects of processing and storage on color stability.