ABSTRACT
Further Reading . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 631 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 632
Parkin: “dk9272_c009” — 2007/7/27 — 20:15 — page 572 — #2
To understand colorants in foods some terms need to be defined. Color refers to human perception of colored materials-red, green, blue, and so forth. A colorant is any chemical, either natural or synthetic, that imparts color. Foods have color because of their ability to reflect or emit different quantities of energy at wavelengths able to stimulate the retina in the eye. The energy range to which the eye is sensitive is referred to as visible light. Visible light, depending on an individual’s sensitivity, encompasses wavelengths of approximately 380-770 nm. This range makes up a very small portion of the electromagnetic spectrum (Figure 9.1). In addition to obvious colors (hues), black, white, and intermediate grays are also regarded as colors.
