ABSTRACT
Natural pigments are used as food and drink additives (e.g., anthocyanins in desserts, drinks, and jams; carotenoids in dairy products and cereals; and betalains in food mixtures, meats, and drinks). However, they have several limitations: Pigment content is less defined and de pends on the extraction method, and has lower tinctorial strength requir ing higher amounts and increased unit cost. The pH of the food matrix may affect color shade and the stability to heat, light and preservatives. Also, some natural coloring may have characteristic odors. Apart from anthocyanins and betalains, the majority of natural colorings are oil solu-
ble and require chemical modification or the use of carriers and stabiliz ers for dispersion in foods. Finally, natural colorings are usually six to eight times more expensive than artificial dyes [1,2].
