Natural colours

food technology

1. Natural colours Anchal,18 Food tech

2. No matter how nutritious, flavorful, or well textured a food, it is unlikely to be eaten unless it has the right color 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. Members Include: Caramel Cochineal extract/carmine Paprika oleoresin Riboflavin Titanium dioxide Turmeric oleoresin Anthocyanins Betalains Carotenoids Chlorophylls

5. caramel

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. Application: Beverages Bakery Confectionery Snacks Pet foods Canned meat products etc.

8. Cochineal Extract/ carmine

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

10. Stability 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

11. Application: pasta, surimi, bakery-pie fillings, seafood, bakery, pudding ice cream drinks

12. Paprika Oleoresin

13. Source: Extracted from red pepper Solubility: Oil soluble ACRC made it water dispersible

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

15. Turmeric Oleoresin (Curcumin)

16. 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

17. 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

18. Applications: Pickle Bakery Confectionery Others

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

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

21. Titanium dioxide 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.

22. Artificial Color vs. Natural Color 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

23. references DeeMan Rosetta L. Newsome www.foodconstructed.com www.ncbi.nlm.nih.gov Wikipedia