The monograph summarizes information about organic colored substances of food production - melanoidins and substances close to them in structure. The physicochemical properties of pigments formed in the processes of production of sugar, amino acids, organic acids, enzymes are considered. The genesis of melanoidins and fulvic acid of natural waters is presented as a single chain of formation of natural pigments in the chemical modification of plant raw materials. A mechanism for changing the properties of pigments in contact with ion exchange sorbents is shown. The description of methods of isolation, concentration, fractionation and analysis of pigments (chromatographic, optical, electrochemical). Detailed interpretation of absorption bands in infrared spectra of individual melanoidin fractions. The book is of interest for researchers, graduate students and students of food-related universities, as well as for specialists of enterprises producing sugar and sugar confectionery, amino acids, as well as environmentalists, employees of testing laboratories and food production technologists.