Categorieën: Alle - artificial - natural - ph - stability

door nurul husna 8 jaren geleden

204

Food colourant

Colorants serve various purposes in the food industry, such as reinforcing or restoring color and making products more appealing and identifiable. They are categorized into natural and artificial types.

Food colourant

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