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FOOD COLOR (Definition (any dye,pigment or substance which added or…

- - - - corrrecting natural color variation
        
        enhancing naturally weak colors
        
        encourage acceptance by offsetting color loss
        
        caused by
        
        temperature extremes
        
        moisture
        
        exposure to light
- - - - used as food coloring and cosmetics
        
        lipstick
      - extracted from the body and eggs
        
        mixed with aluminium or calcium to make camine dye
      - carminic acid -17%-24% of dried insects' weight
    - - curcuminoids -provide bright yellow color
      - used : curry , bakery products
      - effective anti-imflammatory activity
      - active phenolic components
        
        inhibit cancer
        
        breast
        
        lung
        
        stomach
        
        skin
        
        provide antimutagenic activity
    - - stable to heat
      - sensitive to heat
      - stable pH - 2 to 10
      - orange red color
      - carotenoids,capsanthin and capsorubin- reddish tones
      - used : meats, soups, sauces and snacks
    - - pH dependent colorant
      - acidic conditions - pH < 3.8
        
        display rich-red tones
      - pH increases, color and stability change
        
        blue color with reduced stability
      - stable to heat and light
      - used : beverages , sugar confectionary, fruit preparations
      - grapes, purple cabbage,blackcurrant
    - - source : annatto seeds
      - used : clothing, cosmetics and food
      - create yellow color
        
        cheese and butter
      - oil soluble carotenoid
      - aqueous alkaline extraction produces norbixin
      - stable in alkaline systems
      - can precipitate in acidic conditions
      - fade with prolonged exposure to direct, intense light
    - - properties
        
        range color - yellow to virtually black
        
        pH : 2-10 and unaffected by light
        
        water soluble
        
        can dispersed in oil but requires emulsifiers resulting in paste or emulsion
        
        pH decreases, color strength and viscosity increases.
      - classes
        
        1 ( plain caramel)
        
        heating carbohydrates with or without acids or alkalines
        
        no ammonium or sulfite compounds are used
        
        2 (caustic sulfite caramel)
        
        in the presence of sulfite compounds
        
        heating carbohydrates with or without acids or alkalines
        
        no ammonium compounds are used
        
        4( sulfite ammonia caramel)
        
        in the presence of both ammonium and sulfite compounds
        
        heating carbohydrates with or without acids or alkalines
        
        3 ( ammonia caramel)
        
        in the presence of ammonium compounds
        
        heating carbohydrates with or without acids or alkalines
        
        no sulfite compounds are used
    - - stability
        
        sensitive to light and heat exposure
        
        limited range pH
        
        some colorant can fade in the presence of oxygen
      - available colors- not available in blue
      - concentration
        
        takes much higher level to get same tint
      - objectionable off flavors and off odors
      - cost
    - - most are oil soluble
      - nutraceutical value
      - no side effect
- - - - water soluble
      - powder, granule or liquid
      - used : beverages, dry mixes,confections and dairy
        products
    - - water soluble FD&C dyes combined with insoluble material
      - impart color by dispersing into the medium
      - base : aluminium hydroxide
      - applications
        
        chewing gum
        
        dispersing the lake into the gum matrix provides homogeneous coloration
        
        used in products containing fats and oils
        
        e.g : chocolates