Vol. 8, Issue 1 (2019)

Author(s):
Chaitali Chakraborty, Pinaki Ranjan Ray, Rimli Chatterjee and Manasi Roy

Abstract:
Color is a measure of quality and nutrient content of foods. The objective of adding color to foods is to make them appealing, augment the loss of color during processing, to improve the quality and also to influence the consumer to buy a product. The developing food industry had a vast array of synthetic colors. An established list of permitted synthetic color eventually came into force in most countries. Consumers have become increasingly aware of the ingredients in their foods and as such they require foods to be as `natural' as possible. Bicolour can be classified into three main classes: natural colors, browning colors and additives. At present, the demand for natural dyes is increasing worldwide due to the increased awareness on therapeutic and medicinal properties and their benefits among public and also because of the recognized profound toxicity of synthetic colors.