foodclours -ujjwal[mk838]

8/4/2019 foodclours -ujjwal[mk838]

http://slidepdf.com/reader/full/foodclours-ujjwalmk838 1/19

8/4/2019 foodclours -ujjwal[mk838]

http://slidepdf.com/reader/full/foodclours-ujjwalmk838 2/19

Food coloring is any substance, liquid or powder,

that is addedto food or drink to change

its colour.

Important constituent of foodas it gives an eye apppeal to the

food product.

8/4/2019 foodclours -ujjwal[mk838]

http://slidepdf.com/reader/full/foodclours-ujjwalmk838 3/19

Complement to the flavouradded to the food products.

Introduces varieties and interestto the finished food products.

Gives an attractive and

appetizing appearance and alsoenhances its acceptability.

8/4/2019 foodclours -ujjwal[mk838]

http://slidepdf.com/reader/full/foodclours-ujjwalmk838 4/19

The colouring material are of:

 Natural: Extracted fromanimals, fruits and

 vegetables.

Artificial: Synthetic dyes.

8/4/2019 foodclours -ujjwal[mk838]

http://slidepdf.com/reader/full/foodclours-ujjwalmk838 5/19

The pigment and colour precursors occurin the parts of cellular plastic inclusions

such as

- the chloroplasts- chromoplasts

- fat droplets in lesser extent- cell protoplast and- vacoules.

8/4/2019 foodclours -ujjwal[mk838]

http://slidepdf.com/reader/full/foodclours-ujjwalmk838 6/19

Chlorophylls

Carotenoids Anthocyanins

Anthoanthins

Flavonoids Tannins

8/4/2019 foodclours -ujjwal[mk838]

http://slidepdf.com/reader/full/foodclours-ujjwalmk838 7/19

 Occur in chloroplast

Role in photosynthetic production

It is oil-soluble

It is unstable and rapidly changes incolour to olive green and brown

8/4/2019 foodclours -ujjwal[mk838]

http://slidepdf.com/reader/full/foodclours-ujjwalmk838 8/19

Colour change is due to compoundpheophytin.

Addition of sodium bicarbonate oralkali to cooking or canning water canprotect against such colour changes.

8/4/2019 foodclours -ujjwal[mk838]

http://slidepdf.com/reader/full/foodclours-ujjwalmk838 9/19

Occur in chloroplast, chromoplastand fat droplets

It is fat-soluble

Colour ranging from yellow throughorange to red

8/4/2019 foodclours -ujjwal[mk838]

http://slidepdf.com/reader/full/foodclours-ujjwalmk838 10/19

 It includes> orange carotenes of carrot,

maize, apricot, peach, citrus fruits andsquash;

> the red lycopene of tomato,

 watermelon, and apricot

> the yellow-orangexanthophyll of maize, peach, paprika andsquash;

> the yellow-orange crocetin

of the spice saffron.

8/4/2019 foodclours -ujjwal[mk838]

http://slidepdf.com/reader/full/foodclours-ujjwalmk838 11/19

> the red lycopene of tomato, watermelon, andapricot

> the yellow-orange xanthophyll of maize, peach,paprika and squash;

> the yellow-orange crocetin of the spice saffron.

Resistant to heat, changes in pH, and waterleaching

sensitive to oxidation, which results in bothcolour loss and destruction of vitamin A activity.

8/4/2019 foodclours -ujjwal[mk838]

http://slidepdf.com/reader/full/foodclours-ujjwalmk838 12/19

Present in the juices of fruits and vegetables

It is water-soluble

It include> the purple, blue, and red anthocyanins of 

grapes , berries, plump, eggplant and cherry 

> the yellow anthoxanthins of light coloured

fruit and catechins and leucoanthoyanins which arefood tannins and are found in apples, grapes, tea, andother plant tissuses.

8/4/2019 foodclours -ujjwal[mk838]

http://slidepdf.com/reader/full/foodclours-ujjwalmk838 13/19

8/4/2019 foodclours -ujjwal[mk838]

http://slidepdf.com/reader/full/foodclours-ujjwalmk838 14/19

8/4/2019 foodclours -ujjwal[mk838]

http://slidepdf.com/reader/full/foodclours-ujjwalmk838 15/19

These includes> colour stabilizers> colour fixatives> colour retention agents..

They consist of > synthetic colours> synthesized colours from

natural sources.

8/4/2019 foodclours -ujjwal[mk838]

http://slidepdf.com/reader/full/foodclours-ujjwalmk838 16/19

8/4/2019 foodclours -ujjwal[mk838]

http://slidepdf.com/reader/full/foodclours-ujjwalmk838 17/19

Spinach jucies or grass, marigold flower,cochineal were used to obtain green, yellowand red colour respectively. [natural pigments]

carbonated beverages, gelatin dessert, candiesand bakery goods are some foods coloured with coaltar dyes. [synthetic colours]

Iron oxide to give redness and titanium dioxideto intensify whiteness. [inorganic materials]

8/4/2019 foodclours -ujjwal[mk838]

http://slidepdf.com/reader/full/foodclours-ujjwalmk838 18/19

8/4/2019 foodclours -ujjwal[mk838]

http://slidepdf.com/reader/full/foodclours-ujjwalmk838 19/19