ABSTRACT
Coloration of food, either with natural or synthetic color additives, should indicate good quality, assist marketing, and satisfy consumers.1-3 Colorants are added to food matrices in specific technological steps in order to obtain and maintain the appropriate desired colors of food products. Colorants are also used to restore natural food colors lost by exposure to air, light, temperature, moisture, or improper storage conditions.4,5
Food colorants can also provide appropriate color to colorless foods, protect flavors and vitamins (due to their antioxidant potential) during storage, or enhance the general appeal and nutritional value of foods. Color additives are classified as dyes (pigments) or lakes. Both types can be used as primary colors (pure colors used without dilution) or secondary colors (blended primary colorants diluted with solvents or other additives). Dyes are commercial water-soluble pigments, used as powders, granules, or liquids. They are generally used in beverages, dry mixes, baked goods, confections, dairy products, and pet foods.
