Properties and uses of natural colouring pigments

The monograph presents the results of long-term work of the author and his students on obtaining food dyes and methods of their stabilization. The work also presents information on the composition, chemical structure and properties of natural, identical to natural and synthetic food colorants and information on methods of obtaining and using some natural colorants, suggests ways to expand their technological capabilities.The work also contains information on the methods of obtaining important food colorants, developed by other authors, which are widely used in various branches of food and pharmaceutical industries.The monograph is intended for a wide range of readers and specialists working in the food and pharmaceutical industries, as well as students and college students specializing in this area.