FOOD COLOURANT

1. FUNCTIONS

1.1. prevent from colour loss

1.2. natural colour variaton

1.3. enhance natural weak colour

1.4. colourful identity

1.5. fun looks

2. ADVANTAGES NATURAL

2.1. oil soluble

2.2. transparent colour to liquid,oil based products

2.3. nutraceutical value

3. DISADVANTAGES NATURAL

3.1. colour change resulting colour different

3.2. not available in green or blue

3.3. need higher concentration

3.4. objectionable of off flavours & off odours

3.5. high cost materials

4. ADVANTAGES SYNTHETIC

4.1. snack seasoning

4.2. avoid colour migration

5. METHOD TO IMPROVE

5.1. encapsulation

5.2. emulsification

5.3. opaque packaging materials

6. COMBINING COLOURS

6.1. artificial blue+cabbage purple= bright purple shades

6.2. carmine+ yellowish caramel=green

6.3. turmeric+ artificial blue= neon green

7. TYPES

7.1. SYNTHETIC/ARTIFICIAL

7.1.1. lakes

7.1.2. water soluble dyes

7.1.3. Eg: brilliant blue, indigotine,tartrazine

7.2. NATURAL

7.2.1. caramel colours

7.2.1.1. plain

7.2.1.2. caustic sulfite

7.2.1.3. sulfite ammonia

7.2.1.4. ammonia

7.2.2. Eg: carotenoids, anthocyanins,turmeric