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

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ssss1 Chemical classification of natural colorants.

Sl. no Color Chemical classification Plant sources 1 Orange-yellow Flavone dyes, isoquinoline dyes, polyene dyes, pyran dyes, chromene dyes Marigold, β-carotene, lycopene, gentism, turmeric, saffron, Sanguinaria canadensis 2 Brown Naphthoquinone dyes Camellia thea, Lawsonia inermis 3 Red Quinone dyes, anthraquinone dyes, chromene dyes Annatto, Beta vulgaris, paprica, grapes vitacea, Alkanna tinctoria 4 Purple-blue Benzopyrone dyes Centaurea cyanus, Indigofera inctoria, Vaccinium myrtillus

As we all need food for living and for good health, but the demand of food is increases with increasing population day by day. In modern days, consumer wants food with increasing standard of quality, taste, and safety. For this improvement, we added food additives in our daily food for good quality. So, when food is manufacture, it has to face many challenges which can be technologically fascinating.

Food additives are used to prevent from spoiling and it also prevents the growth of bacteria, yeast, in food. The most commonly used additives are salt and sugar. Other examples of additives are ammonium carbonates, sodium nitrates, white sugar, potassium bromate, sodium benzoate, etc.