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FOOD COLORS (Synthetic colors (Lake (Water soluble FD&C dyes combined…
FOOD COLORS
What?
Any dye, pigment or substance which when applied to food, drug or cosmetic is capable of imparting color
Functions?
Encourage acceptance by offsetting color loss caused by exposure to light, temperature extremes and moisture
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Natural colors
Carmine
- Extracted from body & eggs then mixed with aluminium or calcium salts to make carmine dye
- Used as food coloring and cosmetics
Caramel
- Ranging from yellow to virtually black
- Excellent process tolerance: pH 2-10 & unaffected by light
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- Can be dispersed in oil but often requires emulsifiers
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- As aging- pH decreases color strength, viscosity increase
- Modern caramel color is shelf stable for 2 years or more
Classes
Class I :Plain Caramel
Prepared by heating carbohydrates with or without acids or alkalies, no ammonium and sulfide compounds are used
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Annatto
- Extraction with vegetable oil yields bixin
- Source of color for clothing, cosmetics & food
- Used to create yellow colors in butter & processed cheese
Anthocyanins
- In acidic condition, pH under 3.8, rich-red tones
- As pH increases, color & stability change, appears blue with reduced stability
- Fairly stable to heat & light
- Used : beverages, sugar confectionary
- Grapes, purple cabbage, blackcurrant
Paprika
- Caretenoids, capsanthin & capsorubin help paprika deliver reddish tones
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- Used : meats, soups, sauces & snacks
Turmeric
- Curcuminoids in turmeric provide bright yellow color
- Good heat & acid stability but sensitive to light
- Used : curry, bakery products
- An effective anti-inflammatory activity
- Its active phenolic compounds may inhibit cancer of stomach, lung & skin & provide antimutagenic activity
Advantages
- Oil soluble.This makes them well-suited for high-fat, low-moisture foods
- Provide transparent color to liquid
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Disadvantages
- Sensitive to light & heat exposure
- Can be used in only limited pH range
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- Takes much higher concentration to obtain the same tint
- Can cause objectionable off flavors & off odors
- High cost of natural materials
Synthetic colors
Dyes
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- Manufactured as a powder, granule or liquid
- Used in aqueous beverages, dry mixes, confections & dairy products
Lake
- Water soluble FD&C dyes combined with an insoluble material
- Base is aluminium hydroxide
- Aluminium cation serve as precipitant
- The color adsorbs onto surface of aluminium hydroxide then dried & ground to appropriate fineness
- Impart color by dispersing into the medium
Advantages
- More economical; easily produce uniform, intense color
- Stand up to heat, light, pH & others
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