Food coloring (colouring) is a special art in food industry. Any substance which is added to a food or a drink to change its color (colour) is known as food color (colour). There are two types of food colors (colours); natural food colors (colours): artificial food colors (colours).Even though modern day artificial food colors (colours) are safe, natural food colors (colours) have a more demand. Following are some basic reasons for usage of food colors;
- Offsetting color loss due to light, air, extremes of temperature, moisture, and storage conditions.
- Masking natural variations in color.
- Enhancing naturally occurring colors.
- Providing identity to foods.
- Protecting flavors and vitamins from damage by light.
- Decorative or artistic purposes such as cake icing.
Most of the natural food colors (colours) are spices and condiments. Other natural food colors (colours) are sugars and dyes. Following is a list of natural food colors (colours)
- Caramel coloring (caramelized sugar)
- Annatto, a reddish-orange dye
- Cochineal, a red dye
- Betanin extracted from beets
- turmeric
- saffron
- paprika
- Elderberry juice
- ß-Carotene
- Beta APO 8 Carotenal
- Black Currant
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