ABSTRACT
The focus of this monograph is to provide an introduction to the world of natural food colorant compounds, specically carotenoids and anthocyanins. These two classes of colorants are readily available from several plant sources and are often recognized by the vibrant colors they produce. Consumers often select food by what is appealing to the eye and frequently color is the deciding factor. Regardless of whether the color indicates a certain avor or serves as an indicator of quality to the item, consumer choice is dependent on this visual property.
