Categories: All - advantages - natural - disadvantages - stability

by Nurdiana Mohammad Zuki 8 years ago

327

Food Color

The stability of natural food colors can be improved through various methods such as controlling temperature, using emulsification techniques, and employing opaque packaging materials.

Food Color

Food Color

Types

Natural
Disadvantages

Require high cost to produce

Objectionable Off-flavors and off-odors to finished products

In concentration where high levels of natural color taken to obtain the same tints

Not available in blue or green

Can be used only in a limited pH range

Sensitive to light, heat exposure

Contain nutraceutical value

Provide transparent color to liquid, oil-based products

It is oil-solubles makes them well-suited high fat, low moisture foods

Anthocyanin

Caratenoid

Caramel

Anatto

Carmine

Paprika

Tumeric

Pigments derived from animals, vegetables, mineral sources
Do not required certification
Synthetic
Advantages

Do not add off-flavors

Easily produce and stand up to heat, light, pH etc

More economical as smaller quantity required

Lakes

Icing and cookies fillings, Chocolates, Chewing gums

Water solubles FD&C dyes that are combined with an insoluble materials

Water soluble dyes

Used in

Dairy products, Pasta, Confectionary, Beverages

Dissolves in water

Have been assigned an FD&C numbers
Required certification

Ways to improve stability of natural colors

By controlling temperature : limit heat degradation
Shield products with opaque packaging materials
Emulsification
Encapsulation
Prevent color hydration
Longer shelf life and improve pH stability
Protects colourants from degradation and prevent prematura of color development

Function

Supplying a fun look to a kid-oriented beverages and candies
Provide colorful identity to products
Subtopic
Enhancing naturally weak colors
Correcting natural color variation