POTENTIAL OF ARTIFICIAL COLORS
Consumers continue to prefer edible products that are foremost visually pleasing and then go on to check the nutritional value of the product. The market has seen a rise in number of consumers who tend to opt for foods that are attractive in looks. Artificial food colors are added to foods and beverages to give the edible items a vibrant personality of their own.
Usage of food, drug & cosmetic colors (fd&c colors) in products is necessary for manufacturers as their inclusion is important for visually pleasing the consumer. The addition of color to food gives an attractive and appetizing appearance and also enhances its appropriateness. The fact that synthetic food colors are pocket-friendly makes them gain an edge over other available options in the market.
BRIEF HISTORY OF FOOD COLORS
Ancient times saw people use natural ingredients like fruits, vegetables, herbs and plant such as carrots, grapes, beetroot, spinach, tomatoes, saffron and turmeric to add various shades of reds, oranges or yellows to various foods. Mauve was the first artificial dye that was discovered accidentally in the year 1856 as it was a by-product of processing of earth elements.
Different types of by-products of coal processing found their way of being used as additives. These were known as coal-tar colors. Earlier, the applications included only solid foods like confectionery items and savories. Eventually, beverages were also included in the list.
BENEFITS OF ARTIFICIAL FOOD COLOR
With evolution of food technology, there exists a wide range of artificial food colors. Previously, these were formulated for applications in pharmaceutical and cosmetic industries besides the food industry. A distinct feature of artificially formulated colors is that since they are composed artificially, they are not limited by laws like Kosher and Halal.
Although natural food colors have seen an increase in the recent times, they lack the functionality offered effortlessly by artificial food colors. Acid stability, solubility, resistance to light and heat – these are some of the important factors that determine the visual appearance of the food products.
POPULAR FOOD ADDITIVES
Even though food colors are pivotal in uplifting the look of food items, most food colors are not available to consumers easily. Food dyes – basic and complex, which are certified and permitted by the FDA are available in the market for usage by consumers and food brands respectively. Food additives such as erythrosine color, ponceau 4R color, brilliant blue color, carmine color, brilliant blue color and tartrazine color add vibrancy to the look of food items that visually please consumers.
TO CONCLUDE
The pivotal advantage of adding food colors is to make the food look more appetizing and attractive. Processed food is mostly equipped with artificial food dyes which provides us with opportunities to invent colorful foods and beverages. Many a natural food colors undergo pH alterations and some are highly sensitive to light. Artificial food colors, on the other hand majorly provide high stability to heat, light and pH and enhance the nutrition in the food as well as its color which is why its performance is appreciated under any circumstance.