Technological Advances in Food Colours

Madhava Naidu, M. and Sowbhagya, H. B. (2012) Technological Advances in Food Colours. Chemical Industry Digest. pp. 79-88.

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Abstract

Colour is an important quality attribute of foods. The objective of adding colour to foods is to make them appealing, augment the loss of colour during processing, to improve the quality and also to influence the consumer to buy a product. At present, market for natural colorants has grown appreciably because of the recognized toxicity of synthetic colours. Today the food industry has an extensive colour palette available, allowing the selection of the most suitable colour for their application requirements. Colour suppliers are however constantly motivated to improve the technical and physical properties of their colour preparations. Development of cost-effective, viable technology for the preparation of a food colour and its application in foods is a challenge and the need of the day. This article covers recent developments in technological advances of food colours with respect to natural colour application and stability in foods, compared to synthetic colours.

Item Type:	Article
Uncontrolled Keywords:	food colour, natural colour application, technology
Subjects:	600 Technology > 08 Food technology > 14 Physical properties > 01 Colours
Divisions:	Plantation Products Spices and Flavour Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	06 Dec 2012 05:10
Last Modified:	06 Dec 2012 05:45
URI:	http://ir.cftri.res.in/id/eprint/11060

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