FOOD COLORS Flashcards
EXEMPT COLOR
t they are exempt
from the certification process.
CARMINE/COCHINEAL
red color extracted from the shell of
the cochineal beetle
CARMINE is extracted from
the body and eggs,
then combined with aluminum or
calcium salts to produce carmine dye
PAPRIKA
Carotenoids, capsanthin & capsorubin
help paprika deliver reddish tones.
ANTHOCYANINS
pH dependent coloring agent;
TURMERIC: primary pigment?
Curcumin is the primary colored
pigment
Curcumin has
strong heat and acid
stability, however it is light sensitive
Its active phenolic components may
prevent stomach, breast, lung, and
skin cancers, as well as have
antimutagenic activity
ANNATO
Colorant source for clothing,
cosmetics, and food
annatto: Extraction with vegetable oil provides
bixin (oil-soluble carotenoid).
annato: Aqueous alkaline extraction yields
norbixin (water-soluble pigment)
norbixin gives
Cheddar cheese its yellow color
ANNATO: Combinations of carotenoids (both
aqueous and lipid fractions) result
from
specialized extraction techniques.
CARAMEL
Can be dispersed in oil, but typically
necessitates the addition of
emulsifiers,
CLASSIFICATION OF CARAMEL
Plain Caramel
Caustic Sulfite Caramel
Ammonia Caramel
Sulfite Ammonia Caramel
CARAMEL: If a +ve caramel is mixed in a solution
with a product containing -ve ions,
they
will attract each other and produce a
haze,or even precipitate.
exempt color ADVANTAGES Most are oil soluble
hey are well suited for high-fat, low-moisture food
without the particular issues associated
with utilizing an FD&C lake
exempt color ADVANTAGES Naturals can impart a clear color
to
liquid, oil-based products, such as
annatto, which binds to milk protein in
cheddar cheese
exempt color ADVANTAGESNutraceutical value
They mostly pose
antioxidant propertie
exempt color ADVANTAGES No side effects:
exempt color DISADVANTAGES
Off-flavor and off-aroma
