The use of colorants in food products is due to the perception of color, characterizing element and quality as an indicator in many products.
The food industry uses colorants to compensate for color changes due to production processes, but sometimes masks the poor quality of raw materials. In some areas, such as confectionery, colorants are also largely used for decoration and artistic purposes.
Colorants, natural colorants and synthetic colorants used in the food industry can be divided into two broad categories. Natural colorants are usually of plant origin (anthocians, carotenoids, curcumin), but they can also be of animal origin (cokineal). Synthetic colorants are generally more stable and cheaper, but are perceived by consumers as more problematic for human health, the latest trend is to replace synthetic colorants found in products with natural colorants. Colorants can also be divided by resolution characteristics, so there are water-soluble dyes such as E127, E129 and anthtosians, or oil-soluble colorants such as annatto, carotenoids or water. Regulations on some food products (E123, E127, E142 etc.) Toxic (E103, E143, Sudan, etc.) while ensuring the use of some colorants Due to other colorants are prohibited.
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