Food chemistry is the study of chemical processes and interaction of all biological and non-biological components in food. Food colouring is added to change the colour of any food substance. It can be used to stimulate the natural colour of the product as perceived by the customer. Flavour in food is important in how food smells and taste for consumers, especially in sensory analysis. Flavour chemist develop many of these flavours for food products. Sweetners are commonly used to sweeten and enhance the flavor of the food but contribute no calories to the diet. Emulsifiers help to blend two immiscible liquids with droplets of one phase(dispersed phase) distributed in other phase(Continuous phase). Emusifiers contains both hydrophilic and lipophillic parts. Antioxidants are substances that may protect your cells against the effect of free radicals-molecules produced when your body breaks down the food. Free radicals may play a role in heart disease, cancer and other diseases. Stabilizers are substances which make to possible to maintain the physico-chemical state of food staff. A thickening agent is a substance which can increase the viscosity of a liquid without substantially changing its other properties. Gelling agents are food additives used to thicken and stability various fields. Set of 3 Volumes Volume Details:– 1. Food Colours and Food Flavours, 2. Food Sweetners, Emulsions, Additives and Antioxidants, 3. Food Stabilizers, Thickening and Gelling Agents