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FOOD COLOURS** (Natural Color (Examples (Caramel (Class 4 (sulphite…
FOOD COLOURS**
Artificial Colours
Water soluble dye
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in form of powder, liquid and granule
often use in beverages, confectionary and dairy products
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synthetic colors, man-made
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stand up to light, temperature and pH
Function
adding color can encourage acceptance by offsetting color loss by exposured to light, temperature and moisture
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Natural Color
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stability dependent on pH, oxidation, light and heat
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Examples
Caramel
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Class 4
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use in dark bread,pet food,ice cream,soup
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anthocyanins-red cabbage,beets
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