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Natural colours for foods and other uses
238
BOOK REVIEWS
described and some of the problems encountered with such tests are discussed. Specific migration, the study of the movement of single chemical compounds, is briefly discussed. This usually involves the use of model compounds or radiochemically labelled compounds. Some of the problems involved in this type of testing are indicated. Chapter 8--Other Food Contact Materials. Some problems specific to the use of tinplate, stainless steels, aluminium, pewter, ceramics, glass, papers, boards and rubber materials in contact with food are indicated. The problem of lead pollution is discussed. The book represents an up-to-date account of this important topic by an author with direct experience in the field. It should be of use to scientists and technologists working in both the food and packaging industries and to students preparing to enter these industries or research establishments concerned with such topics. J. G. BRENNAN
Natural Colours for Foods and Other Uses. Edited by J. N. Counsell. Applied Science Publishers Ltd, London, 1981. 167 pp. Price: £ 13-00.
Although a reasonably priced book, it is, at first sight, difficult to see at which part of the market this book is aimed since it describes many different aspects of the use of natural colours, from foods to cosmetics. The book describes the proceedings of a conference held by Roche Products Ltd, in October 1979 on natural colours. Chapters 1 and 2 deal basically with the nature and importance of colour and provide different aspects of the topic of colour from that which we normally consider. Chapters 3, 4 and 5 describe the importance and role ofcolour in foods, cosmetics and hospital pharmacy, three quite contrasting areas. For the food technologist it is an insight into the problems these other industries face. Chapter 6 deals quite comprehensively with carotenoids whilst a single chapter-Chapter 7--is left to de~l with 'some other' natural colours. Not a very satisfactory state of affairs. A chapter on legislative aspects of natural colours completes, the book. After reading the book one is left with the feeling that it is a classic example of opportunity missed in the sense that so much could have been said yet so little was said. This is inevitable, however, when trying to deal with a wide ranging subject in a short space of time. The references provided at the end of each chapter do alleviate the problem to a certain extent, although these are often rather thin on the ground. Undoubtedly the book will find a place on the market but I feel this will be more for the emotive value of food colours rather than for the book's content. M. W. KEARSLEY
BOOK REVIEWS
described and some of the problems encountered with such tests are discussed. Specific migration, the study of the movement of single chemical compounds, is briefly discussed. This usually involves the use of model compounds or radiochemically labelled compounds. Some of the problems involved in this type of testing are indicated. Chapter 8--Other Food Contact Materials. Some problems specific to the use of tinplate, stainless steels, aluminium, pewter, ceramics, glass, papers, boards and rubber materials in contact with food are indicated. The problem of lead pollution is discussed. The book represents an up-to-date account of this important topic by an author with direct experience in the field. It should be of use to scientists and technologists working in both the food and packaging industries and to students preparing to enter these industries or research establishments concerned with such topics. J. G. BRENNAN
Natural Colours for Foods and Other Uses. Edited by J. N. Counsell. Applied Science Publishers Ltd, London, 1981. 167 pp. Price: £ 13-00.
Although a reasonably priced book, it is, at first sight, difficult to see at which part of the market this book is aimed since it describes many different aspects of the use of natural colours, from foods to cosmetics. The book describes the proceedings of a conference held by Roche Products Ltd, in October 1979 on natural colours. Chapters 1 and 2 deal basically with the nature and importance of colour and provide different aspects of the topic of colour from that which we normally consider. Chapters 3, 4 and 5 describe the importance and role ofcolour in foods, cosmetics and hospital pharmacy, three quite contrasting areas. For the food technologist it is an insight into the problems these other industries face. Chapter 6 deals quite comprehensively with carotenoids whilst a single chapter-Chapter 7--is left to de~l with 'some other' natural colours. Not a very satisfactory state of affairs. A chapter on legislative aspects of natural colours completes, the book. After reading the book one is left with the feeling that it is a classic example of opportunity missed in the sense that so much could have been said yet so little was said. This is inevitable, however, when trying to deal with a wide ranging subject in a short space of time. The references provided at the end of each chapter do alleviate the problem to a certain extent, although these are often rather thin on the ground. Undoubtedly the book will find a place on the market but I feel this will be more for the emotive value of food colours rather than for the book's content. M. W. KEARSLEY