Food Coloring

Food Chemistry II Ilyana Causing

Introduction: Food Coloring

• A dye or pigment permitted for use in foods

(Merriam-Webster Dictionary)

• A digestible substance used to give color t o food

(The Free Dictionary by Farlex)

• Is any dye, pigment or substance that imparts color when it is added to food or drink
(Wikipedia)

Where it is Used

• Both in commercial food production and in domestic cooking

– safety and general availability

• Non-food applications

– cosmetics, pharmaceuticals, home craft projects and medical devices

Uses of Food Colouring

• To offset colour loss

• due to exposure to light, air, extreme temperature, moisture and storage conditions

• To correct natural variations in colour

• To enhance colours that occur naturally

• To provide colour to colourless and “fun” foods

• To make food more attractive, appetizing and informative

• To allow consumers to identify products on sight

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