Food colourant

Honelako gehiago

Math Visual Final Paper

by kris john

Acidulant

by Ang Chia Kee

Sample Mind Map

by Estefannya Alvarez

Gear Classification

by Elsa Alejandra

Food colourant

-To reinforce color
-Help to restore the original color
-To provide appealing and readily identifiable products

Dyes

- Water soluble, color dissolutions
-Insoluble in oil, work well in higher moisture system

Additional color for specific foods

2. Citrus Red 2 = To color orange peel

1. Orange B = Used for sausage casing and hot dog

7 Artificial colorate approved toused:(primary color)

7. FD&C Yellow No. 6. Sunset Yellow

6. FD&C Yellow No. 5 Tartrazine

5. FD&C Red No. 3 Enthroine

4. FD&C Red No. 40 Allura Red

3. FD&C Green No. 3 Fast Green

2. FD&C Blue No. 2 Indigotine

1) FD&C Blue No. 1 Brilliant Blue

lakes

-Combining dyes with Aluminium Hydroxide
-Insoluble in water,lor by dispersion or suspensions

Lakes was preferred in variety of applications such as:

3. Lakes tend to resist bleeding- Have tendency ti migrate from one part of product to another

2. For "hard panning" Ex: To dye outside of product such as ,an m&m type products

1. To color a fat based product

Natural

-Are derived from natural resources

6) Anthocynins

purple-red

-Derived from vegetables and fruit juice extracts
-Acidic condition-Red
-Basic condition-Blue

3. Ex: Fruit juices

2. pH range 3.5-7

5) Copper chlorophylin

Derived from fescue grass

light-dark green

3. Ex: Ice-cream and beverages

2. pH range 3.5-7.5

4) Betaline

from beet

blue-red hue

3. Ex: Dairy, food preparing and instant beverages

2. pH range 4 to 7

3) Lycopene

from totatoes

Orange

3. Ex: pickle, mustard, cereals and yogurt

2. pH range 3 to 7

2) Paprika

Red

3. Ex: beverages and dairy

2. pH range 2 to 8

1) Annato

reddish-orange color

3. Ex: chesse, snacks and potatoes

2. pH range 4 and above

1. Good heat and light stability