Food Color

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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