FOOD COLORS

Question 1

EXEMPT COLOR

Answer 1

t they are exempt
from the certification process.

Question 2

CARMINE/COCHINEAL

Answer 2

red color extracted from the shell of
the cochineal beetle

Question 3

CARMINE is extracted from

Answer 3

the body and eggs,
then combined with aluminum or
calcium salts to produce carmine dye

Question 4

PAPRIKA

Answer 4

Carotenoids, capsanthin & capsorubin
help paprika deliver reddish tones.

Question 5

ANTHOCYANINS

Answer 5

pH dependent coloring agent;

Question 6

TURMERIC: primary pigment?

Answer 6

Curcumin is the primary colored
pigment

Question 7

Curcumin has

Answer 7

strong heat and acid
stability, however it is light sensitive

Question 8

Its active phenolic components may

Answer 8

prevent stomach, breast, lung, and
skin cancers, as well as have
antimutagenic activity

Question 9

ANNATO

Answer 9

Colorant source for clothing,
cosmetics, and food

Question 10

annatto: Extraction with vegetable oil provides

Answer 10

bixin (oil-soluble carotenoid).

Question 11

annato: Aqueous alkaline extraction yields

Answer 11

norbixin (water-soluble pigment)

Question 12

norbixin gives

Answer 12

Cheddar cheese its yellow color

Question 13

ANNATO: Combinations of carotenoids (both
aqueous and lipid fractions) result

Answer 13

from
specialized extraction techniques.

Question 14

CARAMEL

Answer 14

Can be dispersed in oil, but typically
necessitates the addition of
emulsifiers,

Question 15

CLASSIFICATION OF CARAMEL

Answer 15

Plain Caramel
Caustic Sulfite Caramel
Ammonia Caramel
Sulfite Ammonia Caramel

Question 16

CARAMEL: If a +ve caramel is mixed in a solution
with a product containing -ve ions,

Answer 16

they
will attract each other and produce a
haze,or even precipitate.

Question 17

exempt color ADVANTAGES Most are oil soluble

Answer 17

hey are well suited for high-fat, low-moisture food
without the particular issues associated
with utilizing an FD&C lake

Question 18

exempt color ADVANTAGES Naturals can impart a clear color

Answer 18

to
liquid, oil-based products, such as
annatto, which binds to milk protein in
cheddar cheese

Question 18

exempt color ADVANTAGESNutraceutical value

Answer 18

They mostly pose
antioxidant propertie

Question 18

exempt color ADVANTAGES No side effects:

Question 19

exempt color DISADVANTAGES

Answer 19

Off-flavor and off-aroma