This document discusses natural and synthetic food colorings. It begins by explaining how the color of food impacts acceptance and describes the natural pigments found in fruits and vegetables, including chlorophylls, carotenoids, anthocyanins, flavonoids, and others. It then provides details on each type of natural pigment, including examples of foods they are found in and their chemical structures. The document also discusses the use of synthetic dyes approved for food coloring and precautions for their safe use.
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
Health Benefits of Beetroot - If you are looking for health benefits of beetroot and beetroot juice then you are at right place. In this ppt we are going to share the important health benefits of beetroot which makes you to add beetroot in your daily diet.
Cardamom is an important spice commodity of international commerce ever since the ancient Greek and Roman period.It is processed into various products like cardamom seeds,
cardamom powder, cardamom oil, cardamom oleoresin, encapsulated cardamom flavor etc. Processing of cardamom requires close monitoring right from harvest to the drying and final grading.Cardamom having cool and refreshing aroma and pleasant and sweet taste, the food prepared by adding it is likely to become more acceptable to more people in the coming years.
Industrial processing and related technological aspects of these products are covered here.
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
Health Benefits of Beetroot - If you are looking for health benefits of beetroot and beetroot juice then you are at right place. In this ppt we are going to share the important health benefits of beetroot which makes you to add beetroot in your daily diet.
Cardamom is an important spice commodity of international commerce ever since the ancient Greek and Roman period.It is processed into various products like cardamom seeds,
cardamom powder, cardamom oil, cardamom oleoresin, encapsulated cardamom flavor etc. Processing of cardamom requires close monitoring right from harvest to the drying and final grading.Cardamom having cool and refreshing aroma and pleasant and sweet taste, the food prepared by adding it is likely to become more acceptable to more people in the coming years.
Industrial processing and related technological aspects of these products are covered here.
The soft, golden colored and delicate cigar-like rolls of Ceylon Cinnamon has long been an essential part of world cuisine and herbal medication yet claims its' origin to the humble cinnamon groves in the Western coast of Sri Lanka. The crop now grows in South America and the West Indies, Seychelles, and Reunion. The best quality cinnamon is produced in Sri Lanka.
Production
The bushes grow well in shaded places with an average rainfall and without extremes of temperature. The optimum temperature for production is between 27 and 30°C. The soil should not be waterlogged as this produces a bitter-tasting bark. Eight or tenside branches grow on the bush and these are harvested after about three years to obtain the cinnamon bark.
Harvesting
Cinnamon bark is harvested twice a year immediately after each of the rainy seasons when the humidity makes the bark peel more easily. The trees are first harvested when they are three years old, one year after pruning. The side stems that are about three years old are removed and the bark is stripped off. Cinnamon bark is only obtained from stems that are between 1.2 and 5cm in diameter.
Processing
Processing accounts for about 60% of the cost of production of cinnamon. This is because the peeling of bark from the stems is labour intensive and is usually done by hand, by skilled peelers. The quality of cinnamon depends on how well the bark is removed from the stems
Drying
The compound quills are placed on coir rope racks and dried in the shade to prevent warping. After four or five days of drying, the quills are rolled on a board to tighten the filling and then placed in subdued sunlight for further drying.
Grading
quality of cinnamon is judged by the thickness of the bark, the appearance (broken or entire quills) and the aroma and flavour.
Packaging
Cinnamon quills are cut into pieces up to 10cm in length and packed into moisture-proof polypropylene bags for sale. The bags should be sealed to prevent moisture from entering. Sealing machines can be used to seal the bags. Attractive labels should be applied to the products.
Storage
Dried cinnamon quills must be stored in moisture-proof containers away from direct sunlight. The stored cinnamon quills should be inspected regularly for signs of spoilage or moisture. If they have absorbed moisture, they should be re-dried to a moisture content of 10%.
Formulation Process of Ready to Serve Beverage made from fresh oranges.
The document varies from formulation to the recipe of beverage as well as its nutritional benefits and health impacts upon consumption.
Browning is the process of food turning brown due to the chemical reactions that take place within. The process of browning is one of the chemical reactions that take place in food chemistry and represents an interesting research topic regarding health, nutrition, and food technology.
The Training and Visit (T&V) system was a world Bank assisted program for conducting regular periodical pieces of training and visit to Farmers' field by extension workers. It helped farmers to receive problem-oriented guidance from extension staff.
fruit pollination is the very good factor for fruit production and very beneficial chapter for students and scientist. they are give more knowledge about pollination and fruit development of student
List of common Indian Spice and their uses, Spices such as Black Pepper, Capsicum, Cardamom, Celery, Cinnamon, Clove, Coriander, Cumin, Ginger, Fennel, Fenugreek, Nutmeg, Tejpat, Turmeric and Saffron.
The soft, golden colored and delicate cigar-like rolls of Ceylon Cinnamon has long been an essential part of world cuisine and herbal medication yet claims its' origin to the humble cinnamon groves in the Western coast of Sri Lanka. The crop now grows in South America and the West Indies, Seychelles, and Reunion. The best quality cinnamon is produced in Sri Lanka.
Production
The bushes grow well in shaded places with an average rainfall and without extremes of temperature. The optimum temperature for production is between 27 and 30°C. The soil should not be waterlogged as this produces a bitter-tasting bark. Eight or tenside branches grow on the bush and these are harvested after about three years to obtain the cinnamon bark.
Harvesting
Cinnamon bark is harvested twice a year immediately after each of the rainy seasons when the humidity makes the bark peel more easily. The trees are first harvested when they are three years old, one year after pruning. The side stems that are about three years old are removed and the bark is stripped off. Cinnamon bark is only obtained from stems that are between 1.2 and 5cm in diameter.
Processing
Processing accounts for about 60% of the cost of production of cinnamon. This is because the peeling of bark from the stems is labour intensive and is usually done by hand, by skilled peelers. The quality of cinnamon depends on how well the bark is removed from the stems
Drying
The compound quills are placed on coir rope racks and dried in the shade to prevent warping. After four or five days of drying, the quills are rolled on a board to tighten the filling and then placed in subdued sunlight for further drying.
Grading
quality of cinnamon is judged by the thickness of the bark, the appearance (broken or entire quills) and the aroma and flavour.
Packaging
Cinnamon quills are cut into pieces up to 10cm in length and packed into moisture-proof polypropylene bags for sale. The bags should be sealed to prevent moisture from entering. Sealing machines can be used to seal the bags. Attractive labels should be applied to the products.
Storage
Dried cinnamon quills must be stored in moisture-proof containers away from direct sunlight. The stored cinnamon quills should be inspected regularly for signs of spoilage or moisture. If they have absorbed moisture, they should be re-dried to a moisture content of 10%.
Formulation Process of Ready to Serve Beverage made from fresh oranges.
The document varies from formulation to the recipe of beverage as well as its nutritional benefits and health impacts upon consumption.
Browning is the process of food turning brown due to the chemical reactions that take place within. The process of browning is one of the chemical reactions that take place in food chemistry and represents an interesting research topic regarding health, nutrition, and food technology.
The Training and Visit (T&V) system was a world Bank assisted program for conducting regular periodical pieces of training and visit to Farmers' field by extension workers. It helped farmers to receive problem-oriented guidance from extension staff.
fruit pollination is the very good factor for fruit production and very beneficial chapter for students and scientist. they are give more knowledge about pollination and fruit development of student
List of common Indian Spice and their uses, Spices such as Black Pepper, Capsicum, Cardamom, Celery, Cinnamon, Clove, Coriander, Cumin, Ginger, Fennel, Fenugreek, Nutmeg, Tejpat, Turmeric and Saffron.
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
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.
Vietnam Mushroom Market Growth, Demand and Challenges of the Key Industry Pla...IMARC Group
The Vietnam mushroom market size is projected to exhibit a growth rate (CAGR) of 6.52% during 2024-2032.
More Info:- https://www.imarcgroup.com/vietnam-mushroom-market
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
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.
Hamdard Laboratories (India), is a Unani pharmaceutical company in India (following the independence of India from Britain, "Hamdard" Unani branches were established in Bangladesh (erstwhile East Pakistan) and Pakistan). It was established in 1906 by Hakeem Hafiz Abdul Majeed in Delhi, and became
a waqf (non-profitable trust) in 1948. It is associated with Hamdard Foundation, a charitable educational trust.
Hamdard' is a compound word derived from Persian, which combines the words 'hum' (used in the sense of 'companion') and 'dard' (meaning 'pain'). 'Hamdard' thus means 'a companion in pain' and 'sympathizer in suffering'.
The goals of Hamdard were lofty; easing the suffering of the sick with healing herbs. With a simple tenet that no one has ever become poor by giving, Hakeem Abdul Majeed let the whole world find compassion in him.
They had always maintained that working in old, traditional ways would not be entirely fruitful. A broader outlook was essential for a continued and meaningful existence. their effective team at Hamdard helped the system gain its pride of place and thus they made an entry into an expansive world of discovery and research.
Hamdard Laboratories was founded in 1906 in Delhi by Hakeem Hafiz Abdul Majeed and Ansarullah Tabani, a Unani practitioner. The name Hamdard means "companion in suffering" in Urdu language.(itself borrowed from Persian) Hakim Hafiz Abdul Majeed was born in Pilibhit City UP, India in 1883 to Sheikh Rahim Bakhsh. He is said to have learnt the complete Quran Sharif by heart. He also studied the origin of Urdu and Persian languages. Subsequently, he acquired the highest degree in the unani system of medicine.
Hakim Hafiz Abdul Majeed got in touch with Hakim Zamal Khan, who had a keen interest in herbs and was famous for identifying medicinal plants. Having consulted with his wife, Abdul Majeed set up a herbal shop at Hauz Qazi in Delhi in 1906 and started to produce herbal medicine there. In 1920 the small herbal shop turned into a full-fledged production house.
Hamdard Foundation was created in 1964 to disburse the profits of the company to promote the interests of the society. All the profits of the company go to the foundation.
After Abdul Majeed's death, his son Hakeem Abdul Hameed took over the administration of Hamdard Laboratories at the age of fourteen.
Even with humble beginnings, the goals of Hamdard were lofty; easing the suffering of the sick with healing herbs. With a simple tenet that no one has ever become poor by giving, Hakeem Abdul Majeed let the whole world find compassion in him. Unfortunately, he passed away quite early but his wife, Rabia Begum, with the support of her son, Hakeem Abdul Hameed, not only kept the institution in existence but also expanded it. As he grew up, Hakeem Abdul Hameed took on all responsibilities. After helping with his younger brother's upbringing and education, he included him in running the institution. Both brothers Hakeem Abdul Hameed and Hakim Mohammed
2. INTRODUCTION
• The acceptance of food depends to a large extent
upon it’s attractive colour.
• The characteristic colour raw food is due to the
pigments naturally present in it.
• Sometimes artificial colour is added during the
preparation and processing of foods to make them
more attractve.
3. NATURAL COLOURING MATTER
The natural colours (pigments) in vegetables and fruits can be classified on the
basis of chemical structure as :
1. Chlorophylls (green)
2. Carotenoids (yellow-orange)
3. Anthocyanins (red,blue, purple)
4. Flavonoids (yellow white)
5. Anthoxanthins (creamy yellow)
6. Tannins (colourless)
7. Quinones (pale yellow-black)
8. Xanthones (yellow)
9. Betalains (red)
4. CHOLOROPHYILS
1. These green coloured, fat-soluble pigments involved in in
photosynthesis are present in many plants especially in leafy
vegetable.
eg: cabbage and lettuce.
2. These are of two types chlorophyll a and chlorophyll b at 3:1 ratio
3. These are related to polyphyrins(an important bio-pigments
including hemoglobin)
4. Chlorophylls deteriorate on storage whatever
processing method is used.
5. CAROTENOIDS
1. is are orange-yellow, fat soluble pigments present in many
vegetables and fruits.
eg: carrot, pumpkin, mango and orange.
2. The first carotene was from carrot and hence therefore was
named ‘Carotenoid’.
3. The most widespread carotenoids are Lutein, Violaxanthin
and Neoxanthin found in green leaves.(carotene and
zeaxanthin occur widely but comparatively less)
6. 4. Some pigments predominate in certain plants like lycopene - Tomato, capsanthin - Red
pepper and bixin – Annato.
5. Carotenoids are extracted from annatto,saffron, paprika,tomato,etc.
Extracts contain beta-carotene precursor of vitamin a
7. ANTHOCYANINS
1. These are red blue and purple colour water soluble compounds
occuring in the cell sap of some fruits and vegetables. Eg:
coloured grapes, red cabbage, cherries, apple and in most
flowers.
2. These are Glycosides which on hydrolysis yield coloured
Glycones called as Anthocyanidins. Anthocyanidins are phenyl
benzopyran derivatives and sugars.
Glucosides Hydrolysis Coloured Glycones.
(Anthocyanins) (Anthocyanidins)
3. The common anthocyanins are Pelargonium, Cyanin,
Delphinidin, Peonidin and Malvidin.
8. 4. At low pH, the colour of anthocyanins is intense red which changes to orange-red and
blue or purple as pH rises.
5 Sulphite and Sulphur dioxide rapidly bleaches the colour of anthocyanins.
Removal of sulphite by boiling and acidification results in regeneration
9. FLAVONOIDS
1. These are are water soluble, polyphenolic substances similar in
structure to anthocyanins which also occur as glycoside.
2. These include the subgroup Flanones, Flavanols, Flavanones,
Chalcones, Airlines and Biflavanyl .Flavonoids maybe the sole
pigment in vegetables as potato, cauliflower and yellow
skinned onion.
3. The flavonoids most commonly found are Flavanols,
Kaemferol, Quercetin and Myricetin.
10. 4. Flavones and anthoxanthins are responsible for the yellow-white
or creamy-yellow colour of potato and cauliflower.
Flavanones occur in citrus plants as synthetic sweetners.
5. These are stable to heat it and oxidation than the anthocyanins.
Flavanoid Rutin forms coloured complexes with iron
discolouring canned foods(Asparagus).
11.
12. ANTHOXANTHINS
1. These are creamy yellow , creamy white and yellow white water
soluble compounds occurring in cells saps of some fruits and
vegetables. Eg: Potato, Cauliflower.
2. These are Glycosides ,on boiling with dilute acetic acid gives 1or 2
molecules of monosaccharide and flavone or flavone derivative.
Glycoside + dil.Acetic acid ( boiling ) Monosaccharide+Flavone/derivative
3. The falavone derivatives : Flavanol, Flavanonal or Isoflavone
13. TANNINS
1. These are colourless or yellow substance which turn brown when
fruits and vegetables containing them eg: brinjal, bottle gourd,
apple are cut and exposed to air.
2. Thus tannins are responsible for enzymatic Browning and also
show the astringency of foods.
3. These are complex mixture of polymeric polyphenols also known
as tannic acid or gallotannic acid and derivatives of flavones.
4. They are divided into two major group:
(a) Condensed Tannins. : eg-Catechins and related compounds
(Gallotannins )
(b) Hydrolysable Tannins : eg - Gallic acid (Ellatannins)
14. QUINONES
1. These large number of pigments found in cell sap of flowering plants, fungi,
bacteria and algae.
2. Derivatives are anthraquinones, naphthoquinones and benzoquinones.
3. These range in colour from pale yellow to almost black.
4. Athraquinone derivatives are largest group of pigments followed by
naphthoquinones and benzoquinones.
15. XANTHONES
1. These are a group of yellow pigments.
2. One well known member is mangiferin which occurs as
glucoside in mangoes.
16. BETALINS
1. This hour are group of red and yellow pigments
found in red beet and to to some extent in cactus
fruits, pokeberries a number of flowers
2. There resemble anthocyanins and flavonoid in
structure but unlike them contain nitrogen.
3. They are stable in the pH 4-6 beta degraded by
thermal processing in canning.
17. According to Fruit Product Order of India (1955) , the
following colouring matters, weather isolated from
natural source synthesized are permitted to be added to
any article of Food,
1. Cochineal or Carmine
2. Carotene and carotenoids
3. Chlorophyll
4. Lactoflavin
5. Caramel
6. Annatto
7. Ratanjot
8. Saffron
9. Curcumin
Dehydrated beetpowder,carrot Oil and juices of fruits
which impart pink colour to Ice-cream are as food
additives
18. (B) Synthetic Colours
Only pigments from natural sources were available and used
colouring food till the coming of the first coal tar dye 1857.
• In India no coal tar dye aur a mixture there off except the
following are permitted to be used (F.P.O-1955)
COLOUR COMPANY NAME COLOUR INDEX CHEMICAL CLASS
1.Red Poncean 4R 16255 Azo
Carmosine 14720 Azo
Fast Red 16045 Azo
Amaranth 16185 Azo
Erythorne 45430 Xanthane
2.Yellow Tetrazine 19140 Pyrazolane
Sunset Yellow FCF 15985 Azo
3.Blue Indigo Carmine 73015 Indigoid
Brilliant Blue FCF 42090 Triphenyl Methane
4.Green Fast Green 44090 Triphenyl Methane
Green FCF 42053 Triphenyl Methane
19. • Dyes used in food should not be harmful not containing more than
10ppm of Copper, 20ppm-Cromium, 1ppm-Arsenic and 10ppm of Lead
and should be satisfying government rules.
• Colours are generally available in the form of powdery or ready-to-use
solutions.
• The powder should be made into a paste with little cold water and the
requisite quantity of boiling water is added to the paste with constant
stirring.
Sediments if any are filtered.
• To prevent sedimentation, glycerine is usually added to the solution.
• About 10% glycerine or Isopropyl Alcohol also helps in increasing the
solubility.
20. • Dye solutions can be preserved by addition of 10% Alcohol (v/v) and
25% glycerine for shorter period storage (or) 50% glycerine for
prolonged storage
• Spoilage of solutions can also be prevented by the addition of 0.1% of
Sodium Benzoate.
• Any dye added to food shouldn’t exceed 0.2g/Kg of final product