Food Colour and Its Importance

Food Colour and Its Importance
Natural food colouring is beneficial to one’s health. Food requires the addition of colour. Make food more appealing and informative so that customers can easily identify the foods they want. Make the meal more appealing. Eating colours have an impact on appetite and food selection. To make food appealing and instructive, it is necessary to offset colour loss due to light, air, extremes of temperature, humidity and storage temperature, conceal natural colour changes, enhance naturally existing colours and provide identity to meals. Safeguarding natural flavours and vitamins from minor damage guarantee a certain quality for decorative or artistic purposes and rising appetite attraction. Creating less desirable food more attractive, disguising defects and maintaining certain foods tasting fresher for longer periods.

Food’s Natural Colour Is an Indication.

It may signify sweetness, ripeness or decomposition, flavour, fruit or vegetable varieties and visual information regarding phytochemical qualities beneficial to one’s health. Annatto (E160b), a reddish-orange dye derived from the achiote seed Betanin (E162) derived from beets Butterfly pea; a blue food dye Caramel colouring (E150a-d) derived from caramelised sugar Chlorophyllin (E140); a green dye derived from chlorella algae Elderberry juice. Lycopene (E160d) Carmine (E120); a crimson dye obtained from the cochineal bug Dactylopius coccus Pandan (Pandanus amaryllifolius); a green food colouring Paprika (Pandanus amaryllifolius); a yellow food colouring (E160c), Saffron (curcuminoids, E100), Turmeric (curcuminoids, E100) (carotenoids, E160a).

An Artificial Colouring Agent 

Any dye, pigment or material that may impart colour, alone or by interaction with other compounds, whether added or applied to a food, medication, cosmetics or the human body, is referred to as a food colouring agent, food colouring agent, colourant, colour enhancer or food dye. Natural colours from flora, wildlife and mineral sources were employed, but companies had popularised more artificial colours due to commercial motivation. Aniline was the first hazardous petroleum product produced by various chemically synthesised colours. The most common starting materials were coal tar or bituminous coal, both of which were extremely hazardous to one’s health. Artificially synthesised colours are less expensive to manufacture, have appealing colour qualities and are densely packed and readily available. They have been utilised in the food, paint, coating, textile and plastics sectors. Another type of synthetic colour is azo-dyes. This dye may regulate colour by varying the number of azo groups and substituents. Blue colours are created by reacting aniline derivatives (diazo) with a naphthol derivative, while red colours are created by reacting aniline derivatives (diazo) with a naphthol derivative. Flavour manufacturers in Delhi must adhere to all legal requirements. 6.1.2 Regulations (2010) (1) Addition of colouring matter without authorisation is banned – It is forbidden to add colouring pigment to any food product unless these laws allow it. Natural colouring substances that may be used – Unless otherwise stated in these Rules and Appendices, the natural colouring concepts may be used in or on any component of food, whether separated from natural colours or synthesised. The addition of inorganic colourants and pigments is banned – Except otherwise specified in these Rules and Appendices, inorganic colourants and pigments may not be introduced to any food item. Food colours that are synthetic and can be utilised Lake colours are used as a food colouring. Aluminium Lake of Sunset Yellow FCF could be used up to 0.04% by volume in powdered dry beverage mixes. The full-colour content in the final product for use should not exceed 8.3 ppm, and the highest aluminium content in the finished drink for drinking shall not exceed 4.4 ppm: Provided, however, that the labelling for powdered dry beverage mixes must provide clear instructions for reconstituting the product to make the finished beverage. Pure colours: When employed in manufacturing any food product, the colours described in these regulations must be pure and devoid of any dangerous contaminants.


Food colouring ants play a vital function. We can’t fathom food or its components without colour. Colour makes food and its components more appealing to the eye and palate. Natural food colours are beneficial to one’s health; however, artificially synthesised arterial colours are not, and the government should strictly regulate their usage. Wherever artificial colours are used in food, they should be labelled appropriately on the container. To maintain the safety and health of the general population, food flavour manufacturers adhere to food rules.

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *