Читать книгу Food Chemistry. The Role of Additives, Preservatives and Adulteration онлайн

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Food colors are classified into three categories:

 ➢ Natural colors: Natural colors are the pigments that are made by living organisms. For example: beetroot extract, lutein, and annatto.

 ➢ Nature-identical colors: Nature-identical colors are the manmade pigments which are basically found in nature. For example: beta-carotene and canthaxanthin.

 ➢ Artificial colors: Artificial colors are purely man-made colors. For example: allura red, and brilliant blue.

Artificial food coloring causes many ill effects mainly to the health. Some of them are mentioned below:

 ➢ The major effect caused is the behavioral problems especially in children.

 ➢ Depression in youth is observed on a large scale.

 ➢ Food allergies and food poisoning are quite common.

 ➢ Headaches and migraines in people are also seen.

Natural food colorants are used worldwide, are known to have significant benefits when consumed, and are demanded by people for their reliability, functionality, biological potential, and health effects [12]. Many consumers associate good and natural looking food and drinks with high quality while they think the other way around when it comes to faded and artificial shining products. In addition, the production of colorants from known sources such as beetroot, grape, cabbage, and paprika makes the consumer feel safe and makes it easier to familiarize and accept the product. Natural colorants are less stable to heat, light, or pH, and their production is inadequate to meet industrial demand. Chemical classification of natural colorants is shown in ssss1 [17, 18].