|
|
|
 |
 |
There has always been an attraction
towards coloured foods.
A Roman saying goes that people "eat with
their eyes" as much as with their palates. Since ancient
civilisations, spices such as saffron have often been used
to provide a rich colour to various foods.
But what are food colour additives?
Technically
speaking, a colour additive is any dye, pigment or substance
that can impart colour when added or applied to food. Food
colours are used in virtually every food product, be it dairy,
confectionery, beverages, bakery and even cereals.
Why Use Colour Additives?
Though there is a growing realisation
that colour additives should be used sparingly, the fact is
that some foods don't look presentable without it and appear
inedible. Colours are used to bring a variation to preserved
food and maintain the natural appeal.
Other uses include:
 To preserve colour loss
due to exposure environmental extremes
To correct natural variations
in colour
To enhance colours that
occur naturally
To provide a colourful
identity to foods
To protect flavours
and vitamins that may be affected by sunlight during storage
Food colours used today are both artificial and natural.
Irrespective of the source (natural or synthetic), colours
have to be certified for their safety prior to being added
to any food. For commercial purposes, artificial colours are
usually preferred as they are more stable, provide better colour
uniformity, have a lower cost in use, and blend together easily. |
|
 |
|
 |
