Food Colours

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Food Colours

Advantages

Some natural pigments have been shown to have nutraceutical value.

A pigment, naturals can provide transparent color to liquid, oil-based products.

Functions

Providing a colorful identity to products that would otherwise have little color

Eg. Gelatin

Improve weak naturally colours

Correcting natural color variation

Improve texture

Any dye, pigment or substance that imparts color when it is added to food or drink.

Disadvantages

Can be used in only a limited range of pH.

Costly

More sensitive to light and heat exposure

Types

Artificial

lakes

Applications

Dairy products

Dried mixes

Coloured noodle product

Chewing gum

The lake’s particle size can also affect the finished product color

Lakes are stable at a pH between 4.0 to 8.0, but outside that range

Usage levels for lakes are approximately ten times the level needed for the corresponding FD&C dye.

Water-soluble FD&C dyes that are combined with an insoluble material/substrate.

FD & C colors, the base is aluminium hydroxide, with aluminium cation serving as the precipitant

Natural

Examples

Carotenoids

Turmeric

Caramel

Derived from natural sources like vegetables, minerals and animals.