Page 33 - Academic Press Encyclopedia of Physical Science and Technology 3rd BioChemistry

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Encyclopedia of Physical Science and Technology EN006C-254 June 28, 2001 19:52

Food Colors

Pericles Markakis
Michigan State University

I. Introduction
II. Natural Food Pigments
III. Food Browning
IV. Color Additives in Foods

GLOSSARY cipitating soluble dyes on an insoluble substratum, alu-
mina in the case of food lakes.
Anthocyanins Red, blue, and violet water-soluble plant Listed color(ant)s Color additives that have been suffi-
pigments of a phenolic nature. ciently evaluated to convince the Food and Drug Ad-
Browning, food Darkening of foods as a result of enzy- ministration of their safety for the application intended.
matic or nonenzymatic reactions.
Caramel Brown coloring matter made by heating sugars
dry or in solution. FOOD COLORS are both the sensations evoked when
Carotenes Chiefly orange-yellow plant and animal pig- light reflected from foods stimulates the retina of the eye
ments; some are provitamins A. and the particular food components involved in the pro-
Certification, color Submission of a sample of a listed cess. These components, also known as food colorants,
color additive to the Food and Drug Administration may be present in foods naturally, or formed during food
and, after chemical analysis, issuance of a certificate processing, or intentionally added to foods, or all of these.
permitting marketing of the batch from which the sam- This article deals with all groups of food colorants.
ple was taken; certain color additives are exempt from
certification.
Chlorophyll Green pigment of plants; chemically it is I. INTRODUCTION
related to the red pigment of blood.
Colorant Substance that colors or modifies the color of Color is important for identifying foods, judging their
another substance. quality, and eliciting aesthetic pleasure in our encounters
Excipient Inert substance used as a diluent or vehicle of with them. Because color is usually the first food attribute
a colorant. to strike the senses, its significance in food marketing is
Heme Color-furnishing portion of the red pigment obvious (“eating” with the eyes). Thus, all food providers
molecule of blood and meat. (growers, grocers, homemakers, chefs, and industrial food
Lakes, color Water-insoluble pigments prepared by pre- processors)dotheirbesttopresentafoodwithanattractive

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