The document discusses food colorants and their sources. It describes that colors can come from natural pigments or added colorants. Natural pigments are extracted from animals, plants or minerals, while colorants are synthetically made dyes or lakes. Some examples of natural pigments discussed are caramel, cochineal extract, paprika oleoresin, riboflavin, titanium dioxide, and turmeric oleoresin. The stability and applications of these colorants are also summarized. The document concludes by comparing artificial colors, which are obtained through chemical reactions and may have health concerns, to natural colors which come from nature and have benefits but higher costs.

1. Anchal,18
Food tech

2.  The colors of foods are the result of natural
pigments or of added colorants.
 Colorant : general term referring to any
chemical compound (synthetically made) that
impart color i.e. dye & lake
 Natural pigments (non-certified colors) :are a
group of substances extracted from animal,
vegetable or mineral sources.

3.  Non-Certified Colors (natural colors)
 Do not need certificate to sell or use.
 Most are from nature (Natural Colors)
 Composition of natural colours varies with:
 Plant variety
 Geographical region
 Season

4.  Caramel
 Cochineal
extract/carmine
 Paprika oleoresin
 Riboflavin
 Titanium dioxide
 Turmeric oleoresin
 Anthocyanins
 Betalains
 Carotenoids
 Chlorophylls

6.  Reaction products of
carbohydrates during
controlled heating
 Usually ammonia and
sulfate are added
 Negatively charged
(pI 4-6)
 Positively charged
(pI 5-7)
 Light: very stable
 Heat: very stable
 Acid: use acid type
 Water soluble
Source Stability

7.  Beverages
 Bakery
 Confectionery
 Snacks
 Pet foods
 Canned meat
products etc.

9.  Carminic acid
extracted from
cochineal (body or
egg) (dactylopius
coccus costa),
mixed with
aluminium or
calcium salts to
make carmine dye.

11. Light: excellent
Heat: excellent
pH: poor
 Orange in acidic pH
 Purple in neutral pH
 Blue in alkaline pH
 Carmine is not
acid stable:
 Discoloration
 Precipitation

12.  pasta,
 surimi,
 bakery-pie fillings,
 seafood,
 bakery,
 pudding
 ice cream
 drinks

14.  Source:
 Extracted from red
pepper
 Solubility:
 Oil soluble
ACRC made it
water
dispersible

15.  Stability
 Light: Fair.
 Heat: good
 Applications:
 Seasoning
 Snack
 Salad dressing
 Popcorn
 Beverage
 Confectionery
 Others

17.  Source:
 Extracted from
curcuma longa L., a
member of ginger
family.
 Coloring component:
 Curcumin
 Curcuminoids
 Solubility
 Fat and alcohol soluble
 Cold water insoluble
 Commercially dissolve
curcumin in
polysorbate-80 or –60 to
make it water
dispersible

18.  Stability:
 Heat: good
 Light: poor
 pH: color hue
change with pH
 Bright yellow in acidic
pH
 Orange yellow in
neutral pH
 More stable in acidic
pH than in neutral or
alkaline pH

19.  Pickle
 Bakery
 Confectionery
 Others

20.  Colorant of saffron
 Yellow orange in color
 Stable : light, Oxidation, ph
 High tinctorial strength

21.  Vitamin B2
 Deep yellow-orange-red
 Soluble in water
 Unstable in light
 Naturally present in milk ,cheese
 Fortified in cereals, sauces, soups

22.  Naturally occurring oxide of titanium.
 Sourced from ilmenite, rutile, anatase
(minerals).
 White in color.
 Applications confectionary, Bakery and also
in milk products to enhance the appearance.

24.  Artificial Colors
 Obtained by chemical
reactions
 Relatively stable
 Less costly to use
 Health concerns
 Allergens
 Consumer acceptability:
Questionable
 Natural Colors
 Obtained from nature,
Processed by physical
means
 May be less stable than
synthetic ones
 More costly to use.
 No health concerns
 Benefits to health
_ Consumer acceptability:
Good

25.  DeeMan
 Rosetta L. Newsome
 www.foodconstructed.com
 www.ncbi.nlm.nih.gov
 Wikipedia