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8/4/2019 foodclours -ujjwal[mk838]
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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.
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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.
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The colouring material are of:
Natural: Extracted fromanimals, fruits and
vegetables.
Artificial: Synthetic dyes.
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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.
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Chlorophylls
Carotenoids Anthocyanins
Anthoanthins
Flavonoids Tannins
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Occur in chloroplast
Role in photosynthetic production
It is oil-soluble
It is unstable and rapidly changes incolour to olive green and brown
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Colour change is due to compoundpheophytin.
Addition of sodium bicarbonate oralkali to cooking or canning water canprotect against such colour changes.
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Occur in chloroplast, chromoplastand fat droplets
It is fat-soluble
Colour ranging from yellow throughorange to red
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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.
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> 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.
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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.
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These includes> colour stabilizers> colour fixatives> colour retention agents..
They consist of > synthetic colours> synthesized colours from
natural sources.
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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]
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