Food coloring is available in four forms: gel, liquid, paste and powder. A number of natural colors are available and used to adjust or correct food discoloration or color change to adjust processing or storage.
Food coloring is used to add color lost during processing, to make food look more attractive and to make food look fresher and more natural.
It has been used to make food more attractive since ancient times. The perception and acceptability of food, in regards to taste and flavor, is strongly influenced by its color. Coloring won’t affect the nutrients, safety or state of food.
Most natural coloring agents such as extract of annatto, caramel, carotene, and saffron are widely used in foods.
Carotenoids are used the most, followed by red beet pigment and brown colored caramels. Yellow and red colors are used the most. Food products which are often colored are confections, beverages, dessert powders, cereals, ice cream, and dairy products. Candies, pastries and other products such as pharmaceuticals preparations are often brightly colored.
Cheese and margarine often get their yellow coloring from annatto, which comes from the tropical annatto tree. Ice cream and many baked foods also are among the many foods with added coloring.
Food Colors
