ABSTRACT
Food Ingredient Company .........................................................................418 5.4.9 Astaxanthin from Xanthophyllomyces dendrorhous: Large-Scale
Production Soon?.......................................................................................419 5.4.10 Conclusion .................................................................................................420 Acknowledgments..................................................................................................422 References..............................................................................................................422
Color plays a special role in the foods we eat. For example, when confronted with a food of an unattractive color, the consumer assumes the food is of poor quality or is spoiled. Similarly, a product with an atypical color, e.g., a green cheese or a blue drink, in most cases would be rejected by the consumer.1 Typically, one associates certain colors with certain food items such as cherry with red, lemon with yellow, and orange with carrot. Therefore, color can serve as a primary identification of food and also as a protective measure to prevent the consumption of spoiled food. Food colors create physiological and psychological expectations and attitudes that are developed by experience, tradition, education, and environment: we inevitably eat with our eyes.2
