Color is the most important component influencing the purchase of food. Colors are added to food for consistency and to meet customer expectations among other reasons. Natural Colors are coming to the forefront replacing synthetics. Natural colors, with the use of appropriate technology and know-how of applications, can perform at par with synthetics. Different pigments can provide with different hues required for color match. Carrot and turmeric provide yellow color to foods with the coloring pigments being beta-carotene and curcuminoids respectively. Annatto can be used as yellow or orange colorant depending on concentration and application, with the active component being bixin. Paprika can provide a red or orange hue to foods, owing to compounds- capsorubin and capsanthin. Anthocyanins are a bigger class of compounds with pigments providing different hues in red-purple family depending on their structure. Betalains and lycopene can also provide red colors isolated respectively from beet and tomatoes. Chlorophyll is the green colored pigment but is not allowed for use in the USA.  Depending on desired hue, the physical properties of pigments can be changed or suitable stabilizers can be added which impart better performance. Depending on the nature of pigments, two or more pigments can be mixed to provide the desired color. Knowing about application matrix is very important for the pigment to perform successfully in that application. Today natural colors are growing fast as more and more consumers are seeking them over synthetic colorants.<br/> <br/>

Improving the performance of natural colorants to replace synthetics

2019 Spring National Meeting

The official archive and repository for all ACS Meetings & Expositions abstracts and select posters or presentations.