BioColor does it all! It's so versatile - use with brushes or paint accessories to create a huge variety of dazzling effects! Unlike other paints, it spreads and adheres easily to paper, plastic, wood, foil, metal,food and cardboard. Smooth, creamy BioColor dries to a glossy finish and won't crack or fade with age.
The microorganisms (although invisible) are present in the soil, water, air, and even in and on our bodies. Therefore, they can enter the food and grow rapidly if conditions are suitable for their growth and multiplication. This can lead to food spoilage that brings a disagreeable alteration in a normal state of food making it unsuitable for human consumption or industrial uses. Spoilage of food can also cause wastage of food due to deterioration and can reduce the nutritive value of food.
Limitations of using food colors. Safety measures and standards of food colors in India. History, market trend, different types of food colors. Sources and uses of food colors.
High pressure processing (HPP) is a method of preserving and sterilizing food, in which a product is processed under very high pressure, leading to the inactivation of certain microorganisms and enzymes in the food
The microorganisms (although invisible) are present in the soil, water, air, and even in and on our bodies. Therefore, they can enter the food and grow rapidly if conditions are suitable for their growth and multiplication. This can lead to food spoilage that brings a disagreeable alteration in a normal state of food making it unsuitable for human consumption or industrial uses. Spoilage of food can also cause wastage of food due to deterioration and can reduce the nutritive value of food.
Limitations of using food colors. Safety measures and standards of food colors in India. History, market trend, different types of food colors. Sources and uses of food colors.
High pressure processing (HPP) is a method of preserving and sterilizing food, in which a product is processed under very high pressure, leading to the inactivation of certain microorganisms and enzymes in the food
Here is brief ppt on industrial production of amino acids - glutamine, lysine, tryptophan.
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Plant pigments are coloured substances produced by the plants and are important in controlling photosynthesis. they are important for humans, arrtecting our attention and providing us with nutrients.
A pigment is a colored material that is completely or nearly insoluble in water. In contrast, dyes are typically soluble, at least at some stage in their use. Generally, dyes(Colors) are often organic compounds whereas pigments are often inorganic compounds
Vegetables are important part of our daily diet, It has essential nutrients that helps in normal functioning of the body. Pigments present in them are responsible for the colour before and prior to cooking. They too have nutritional aspects
Vanaspati oil Act & weight and measures act.Sumit Bansal
Act to establish standards of weights and measures, to regulate trade or commerce in weights, measures and other goods which are sold or distributed by weight, measure or number, to provide
for matters connected therewith or incidental thereto.
Fermentation is a metabolic process that consumes sugar in the absence of oxygen. The products are organic acids, gases, or alcohol. It occurs in yeast and bacteria, and also in oxygen-starved muscle cells, as in the case of lactic acid fermentation.
Pasteurization and Homogenization of milkSumit Bansal
Pasteurization is the process of heat processing a liquid or a food to kill pathogenic bacteria to make the food safe to eat. The use of pasteurization to kill pathogenic bacteria has helped reduce the transmission of diseases, such as typhoid fever, tuberculosis, scarlet fever, polio, and dysentery.
Homogenization or homogenisation is any of several processes used to make a mixture of two mutually non-soluble liquids the same throughout. This is achieved by turning one of the liquids into a state consisting of extremely small particles distributed uniformly throughout the other liquid. A typical example is the homogenization of milk, where the milk fat globules are reduced in size and dispersed uniformly through the rest of the milk.
Polarimetry is a sensitive, nondestructive technique for measuring the optical activity exhibited by inorganic and organic compounds. A compound is considered to be optically active if linearly polarized light is rotated when passing through it.
Pasteurization of various food productsSumit Bansal
Pasteurization is the process of heat processing a liquid or a food to kill pathogenic bacteria to make the food safe to eat. The use of pasteurization to kill pathogenic bacteria has helped reduce the transmission of diseases, such as typhoid fever, tuberculosis, scarlet fever, polio, and dysentery.
A quality management system is a collection of business processes focused on consistently meeting customer requirements and enhancing their satisfaction. It is aligned with an organization's purpose and strategic direction
Synthetic milk is the chemically produced milk that differs from the animal milk. It is manufactured by mixing the predefined and calculated amount of urea, caustic soda, refined oil and common detergents. The purpose of adding the detergents is to aid in the emulsification of the solution and giving a frothy appearance. The milk looks almost similar to the regular milk in all respects. The differentiating factors would taste and the nutritional elements.
AGMARK is a certification mark employed on agricultural products in India, assuring that they conform to a set of standards approved by the Directorate of Marketing and Inspection, an agency of the Government of India.
Cheese is a food derived from milk that is produced in a wide range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep
The equipment used to remove water from the food product is called evaporator.
A food dehydrator refers to a device that removes moisture from food to aid in its preservation. A food dehydrator uses a heat source and air flow to reduce the water content of foods.
An adder is a digital circuit that performs addition of numbers. In many computers and other kinds of processors adders are used in the arithmetic logic units or ALU. They are also utilized in other parts of the processor, where they are used to calculate addresses, table indices, increment and decrement operators, and similar operations.
Although adders can be constructed for many number representations, such as binary-coded decimal or excess-3, the most common adders operate on binary numbers. In cases where two's complement or ones' complement is being used to represent negative numbers, it is trivial to modify an adder into an adder– subtractor . Other signed number representations require more logic around the basic added.
Fermentation / fermented food / type of fermented food / microbial action Sumit Bansal
Fermentation in food processing is the process of converting carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—under anaerobic conditions. Fermentation usually implies that the action of microorganisms is desired.
Wine / type of wine / manufacturing of wine / processing of wine / fermented ...Sumit Bansal
Wine is an alcoholic beverage made from grapes, generally Vitis vinifera, fermented without the addition of sugars, acids, enzymes, water, or other nutrients. Yeast consumes the sugar in the grapes and converts it to ethanol and carbon dioxide.
Food packaging is packaging for food. A package provides protection, tampering resistance, and special physical, chemical, or biological needs. It may bear a nutrition facts label and other information about food being offered for sale.
Key Features of The Italian Restaurants.pdfmenafilo317
Filomena, a renowned Italian restaurant, is renowned for its authentic cuisine, warm environment, and exceptional service. Recognized for its homemade pasta, traditional dishes, and extensive wine selection, we provide a true taste of Italy. Its commitment to quality ingredients and classic recipes has made it a adored dining destination for Italian food enthusiasts.
Roti Bank Hyderabad: A Beacon of Hope and NourishmentRoti Bank
One of the top cities of India, Hyderabad is the capital of Telangana and home to some of the biggest companies. But the other aspect of the city is a huge chunk of population that is even deprived of the food and shelter. There are many people in Hyderabad that are not having access to
At Taste Of Middle East, we believe that food is not just about satisfying hunger, it's about experiencing different cultures and traditions. Our restaurant concept is based on selecting famous dishes from Iran, Turkey, Afghanistan, and other Arabic countries to give our customers an authentic taste of the Middle East
Ang Chong Yi Navigating Singaporean Flavors: A Journey from Cultural Heritage...Ang Chong Yi
In the heart of Singapore, where tradition meets modernity, He embarks on a culinary adventure that transcends borders. His mission? Ang Chong Yi Exploring the Cultural Heritage and Identity in Singaporean Cuisine. To explore the rich tapestry of flavours that define Singaporean cuisine while embracing innovative plant-based approaches. Join us as we follow his footsteps through bustling markets, hidden hawker stalls, and vibrant street corners.
Piccola Cucina is regarded as the best restaurant in Brooklyn and as the best Italian restaurant in NYC. We offer authentic Italian cuisine with a Sicilian touch that elevates the entire fine dining experience. We’re the first result when someone searches for where to eat in Brooklyn or the best restaurant near me.
2. BIOCOLORANTS
A potential food additive
Submitted To : Submitted By:
Mrs. Ritu Sindhu Sumit
Roll No.
( Food Engg.)M.Sc. (Foo.)
2/35
3. Biocolor are those coloring agent which are
obtained from living source.They are
generally extracted from
fruits,vegetables,roots and micro organism.
Examples-
Annatto,Anthocyanins,Beetroots,Chlorophyll
,Carotenoids,Curcumine etc.
Biocolorant
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4. These are the organic colorants that are derived
from natural edible sources using recognized
food prepration methods.
Ex. Curcumin, Bixin, Anthocyanins, chlorophyll
etc.
Natural Colour
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5. These are produced during cooking and
processing and thus may not be of any
direct importance in foods. For ex. As
produced during sugar caramelization ,
baking etc.
Browning Colour
6. Food additive colours are based on
anthocyanins derived from sources such as
red grapes or beet but the first additive colour
were synthetic dyes which were extensively
used as food colorants.
Additives
7. By biotechnological approach
By microorganism
By using certain enzymes
Production of Bio colour
8. Genetic modification for pigment
production.
Improving the traditional methods for
extraction of pigments
Microbial production of pigments
In vivo pigment production by plant tissue
culture
Biotechnology – Natural Colour
Production
9. For the commercial extraction of astaxanthin
from Phaffia rhodozyma, extracellular
enzymes produced by Bacillus circulars are
used.
These enzymes digest the yeast cell wall and
allow easy extraction of the pigment by
acetone or ethanol.
Enzymes Aided Extraction:
10. The natural colouring extracts, especially
those obtained through aqueous extraction
or direct pressing of plant materials.
It also contain high amount of unwanted
dissolved solids like salts, organic acids,
phenolics , sugars etc.
Microorganism Aided Extraction
11. It has been established that various pigments are
produced from Monascus, Euglena etc.
Biocolours produced by microorganisms include
Astaxanthin, Napthoquinones, Carotenoids,
Monascus pigments
Bacteria
Yeast
Algae
Mould
Microbial Production of Colour
Compounds
12. Less toxic
Less polluting
Less health hazardous
Non carcinogenic
Non poisonous
Environment friendly
Reusable
Why we use biocolorants than
synthetic color
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13. 1. Colour Shade required.
2. Legislation of the countries in which food is
to be sold.
3. Composition of the food stuff.
4. Processing conditions.
5. pH
6. Packaging
7. Required shelf-life and storage conditions.
Factors affecting colour choice
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14. It is a water soluble compound and gives
colour red to blue of fruits and vegetables.
Source :- Grapes, Strawberries, Apples, Cherry,
and red Cabbage.
Chemically they are glycosides of flavylium or
2- phenyl- benzo- pyrylium salts.
Sugar is present commonly glucose , glactose,
rhamnose , arabinose.
ANTHOCYANINS
Cont.9/35
15. Grapes skin extracts and their colour strength
is 150 and 300 absorbance per gram.
Anthocyanins extracted from grapes , are
widely permitted.
Extraction is carried out using a dilute
aqueous solution of acid usually sulphurous
acid.
ANTHOCYANINS
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17. The pigments present are collectively known as
betalains and can be divided in to two classes as
follow
1. Red betacyanins
2. Yellow betaxanthins
BEETROOT
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18. Beetroots are extracted into juice by either
pressing or diffusion techniques
Then juice is centrifuged , pasteurized and
concentrated to yield a viscous liquid
concentrated with approximately 70% sugar
and 0.5% betanin
With spray drier powder is prepare.
Extracts and their application forms
13/35
20. Source: It is present in the rhizome of the
turmeric plant (curcuma longa).Today
principal ingredient of curry powder.
It provide both colour and flavour.
India produce in the range of 250000 to
300000 tonnes.
It impart colour in vegetable oil.
CURCUMIN
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21. There are three types of turmeric extract
namely:
1. Essential oil of turmeric
2. Turmeric oleoresin
3. Curcumin
Extract and their application forms
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22. This is the oil obtained by the steam
distillation of turmeric powder and contains
all the volatile flavour component of spices.
It is present in turmeric 3-5% so small
commercial demand for this product.
1. Essential oil of turmeric
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23. It is obtained by solvent extraction.
It contains 37-55% curcumin.
It has excellent microbiological
quality,standardized organoleptic property
and freedom from contaminents.
2. Turmeric oleoresin
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24. It is produced by crystallization from the oleoresin.
It has purity level 95% which is the standard
commercial available quality.
It is pure colour.
Antimicrobial agent.
Lowering cholestrol by dreasing susceptibility of
LDL.
3. Curcumin
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26. Carotenoids are widely distributed in nature
about 3.5 tonnes of carotenoids produce in
every second.
400 different carotenoids are identified and
many are present in our diet.
Carotenoids
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27. These are the yellow pigment of the leaves
and are classified as accessory pigments
which absorbs the wavelength that
chlorophyll can not absorb.
Three kinds of xanthophyll are known:
1. Zeaxanthin
2. Canthaxanthin
3. Lutein
Xanthophyll
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28. Lutein produce as a by product of chlorophyll
extraction or extracted from marigold.
Lutein is an oil soluble colour.
A concentrated extract contains 5-12% lutein.
Lutein is used in some lemon flavored cloudy
soft drinks and emulsified salad dressing.
Lutein
23/35
29. It can be extracted from either carrots or algae.
Natural β - carotene is available as 20-30% suspension,
solution in vegetable oil.
Naturally extracted β - carotene is significantly more
expensive and mainly use in pharmaceutical food
industries.
Precursor of vit . A
β - carotene
24/32
30. It is a yellow-orange carotenoids obtained from seeds of
the plant Bixa-orellana.
It is the mixer of bixin,the mono-methyl ester of
dicarboxylic carotenoid compound and
norbixin,dicarboxylic derivative of some carotenoid.
It is also called lipstic tree.
ANNATTO
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31. Bixin occurs in cis or trans forms,
On heating cis-bixin is converted to more
stable, more soluble trans- bixin.
Bixin gives suspensions in oil and nor bixin cis
form is water soluble.
Extraction and their application
forms
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33. Present in green vegetable and
algae
Degrade easily, in acidic
condition
Replacement of central Mg ion
with Cu produce a stable
complex Cu chlorophyllin
Chlorophyll is more stable
under alkaline condition .
Dull in appearance.
In history use as a sensitive
indicator.
Chlorophyll
28/35
34. Source- tomato and tomato based
product,waterlemon,pink guava,papaya and
apricot.
Lycopene is extracted from natural source by
homogenization and extraction followed by
filtration.
Heat induces isomerization of all trans to cis
forms.
Thermal process cause some loss of lycopene in
tomato based product.
Lycopene
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35. Sr.
No
Biocolorant Color Source Structure Shades
1. Anthocyanin Red to Blue Grapes,appl
e
2. Annatto Yellow -
orange
Bixa
orellana
3. Curcumin Yellow Rhizome of
termeric
4. β – carotene Red Carrot,
Algae
5. Lycopene Red Tomato
6. Chlorophyll Green Green
Vagetable
7. Beetroot Red Carrot
Table 1
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36. Food preservatives
Nutritional supplements
Beverage industry
Dairy industry
Bakery
Canned fruits syrup
Meat product
Ice cream and frozen dessert
Applications of biocolorants
31/35
37. Low colour value
Longer time make cost of dyeing
Difficult in collection
Lack of standardization
Less technical knowledge of extracting
Instability during processing
Discolorise due to sensitive to
light,temperature,oxygen,pH
Limitation of biocolorants
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38. Food colorant are divided in two categories
those are covered by existing legislation and
those are not.
By breeding
By fermentation
Microorganism could be made to produce
colorants in high yield by inserting genes
coding for the colorant.
Future prospects
33/35
39. G.A.F. Hendry , J.D. Houghton -Natural food
Colorants. New York Pub.
Ali Aberoumand. World Journal Of Dairy and Science
Pritam Chattopadhyay, Sandipan Chatterjee . African
Journal of biotech.
Manisha Parmar and Urmila Gupta. Biocolors: The
new Generation Additives.
References
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