FOOD COLOR
by Wan Nuur Sumaiyah bt Wan Ismail
1. 2 GROUPS OF COLOR
1.1. NATURAL COLORS
1.1.1. Turmeric
1.1.2. Paprika
1.1.3. Annatto
1.2. SYNTHETIC COLORS
1.2.1. FD & C Blue #1
1.2.2. FD & C Green #3
1.2.3. FD & C Red #40
1.2.4. FD & C Yellow #5
2. COLOR ADDITIVE??
2.1. WHAT IS IT??
2.2. "SEEING IS BELIEVING"
2.2.1. Unlikely to be eaten unless it has right color
2.2.2. Visual perception
2.2.3. Not many people will spend money on food that is not appealing to eyes
2.2.4. Color entices us to eat foods
3. FUNCTIONS
3.1. Encourage acceptance by offsetting color loss
3.2. Correcting natural color variation
3.3. Enhancing naturally weak color
3.4. Provide a colorful identity to products
3.5. Supply fun look to kid-oriented beverages and candies
4. NATURAL COLORS
4.1. ADVANTAGES
4.1.1. Most are oil soluble
4.1.2. Provide transparent color to liquid, oil-based products
4.1.3. Has nutraceutical value
4.2. DISADVANTAGES
4.2.1. Inherent instability sensitive to light and heat exposure
4.2.2. Not available in blue or green
4.2.3. Higher cost of natural materials