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FOOD COLORS (SYNTHETIC (Examples (FD&C Blue No 1, FD&C Blue No 2,…

- - - - Water soluble
      - Manufactured as powder, granule or liquid
      - Used in aqueous bevderages, dry mixes, confections, dairy products
    - - Water soluble dye + insoluble material
      - FD&C : Aluminium hydroxide as base
      - Imparts colour by dispersing into medium
      - Used in chewing gum
- - - - Derived from cochineal bugs
      - Red colour
    - - Derived from turmeric
      - Bright yellow colour
      - Inhibit cancer, anti imflammatory agent
      - Light sensitive, heat and acid stable
    - - Derived from paprika
      - Orange red colour
      - Stable in pH 2- 10
      - Light sensitive, fairly heat stable
    - - Derived from grapes, purple cabbage, blackcurrants
      - pH 3.8 (acidic): rich- red colour
      - Increase in pH: blue colour
      - Fairly stable to heat and light
    - - Derived from annato seeds
      - Yellow colour, turns pink under acidic condition
      - Stable in alkaline condition
      - Yield bixin
      - Light sensitive
    - - Class IV (Sulfite ammonia caramel)
        
        Heating CHO with/without acid/alkaline with presence of sulfite & ammonia compounds
        
        Stringly negative ionic charge
      - Class II (Caustic sulfite caramel)
        
        Heating CHO with/without acid/alkaline with presence of sulfite compounds
        
        Very negative ionic charge
        
        Suited in acidic system
      - Class I (plain caramel)
        
        Heating CHO with/without acid/alkaline
        
        Neutral ionic charge
      - Yellow to black colour
      - Water soluble, unaffected by light
      - pH 2- 10
      - Class III (Ammonia caramel)
        
        Heating CHO with/without acid/alkaline with presence of ammonia compounds
        
        Strongly positive charge