Food Colours

Types

Natural

Derived from natural sources like vegetables, minerals and animals.

Examples

Caramel

Turmeric

Carotenoids

Artificial

lakes

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

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

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

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

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

Applications

Chewing gum

Coloured noodle product

Dried mixes

Dairy products

Disadvantages

More sensitive to light and heat exposure

Costly

Can be used in only a limited range of pH.

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

Functions

Improve texture

Correcting natural color variation

Improve weak naturally colours

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

Eg. Gelatin

Advantages

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

Some natural pigments have been shown to have nutraceutical value.