Many colorants are natural and these include the yellow, from the annatto seed; green form chlorophyll; orange from carotene; brown form burnt sugar; and red from beets tomatoes and the cochineal insect.
The carotenoids, particularly their nature-identical synthetic counter parts, beta-app-8’-carotenal,beta-carotene and canthaxanthin, are popular food colorants.
Carotenoids are classified as oil soluble but most foods require water soluble colorants; thus their approaches were used to provide water dispersible preparations.
Carotenoids colorants are appropriate for a wide variety of foods.
The carotenoids add yellow, red and orange pigmentation to foods. Beta-carotene and beta-apo-8’-carotenal have vitamin activity but canthaxanthin does not.
Federal regulations permit addition of beta-carotene to foods at any concentration but specify maximum limits fro beta-app-8’ carotenal (1.5 mg/lb or pinto food).
Beta-carotene is used to colour margarine, shortening, butter, cheese, baked goods, confections, ice cream, egg nog, macaroni products, soups, juices, pudding and beverages. Beta-carotene has good tinctorial strength fair light stability, poor oxidation stability and good pH stability.
Beta-apo-8’-carotenal may be used to colour juices, fruit drink, soups, jams, jellies, gelatine, processed cheese, margarine, sale dressing and fats and oils.
Carotenoid pigments as food colorants
Phosphoric acid, an ingredient commonly found in carbonated soft drinks,
poses significant risks to dental and overall health, beyond what many
consumers r...