FOOD COLOUR

1. GROUPS

1.1. NATURAL

1.1.1. do not require certification

1.1.2. color may be uniform

1.1.3. more expensive

1.1.4. may add certain flavour to food

1.2. SYNTHETIC

1.2.1. require certification

1.2.2. intense impart

1.2.3. uniform color

1.2.4. less expensive

1.2.5. can stand heat, light, pH

2. Natural Source

2.1. Turmeric

2.1.1. lemon yellow colour

2.1.2. used for curry and bakery product

2.2. Paprika

2.2.1. orange red colour

2.2.2. used in sauce

2.3. Anthocyanins

2.3.1. red at low pH, green at high pH

2.3.2. found in grape, blackcurrant

2.3.3. used in beverages

2.4. Annatto

2.4.1. yellow to red colour

2.4.2. used extensively in dairy product

3. Disadvantages of Natural Colours

3.1. sensitive to light, heat, pH

3.2. less vary, don't have blue colour

3.3. high cost

3.4. high amount needed

4. FUNCTION

4.1. encourage acceptance by offsetting color loss

4.2. correcting natural color variation

4.3. enhance naturally weak colour

4.4. provide a colorful identity of product

4.5. supply a fun look product

5. Advantages of Natural Colours

5.1. oil soluble

5.2. provide transparent color to oil based product

5.3. nutraceutical value