An introduction into food colors and coloring food

In the vibrant world of food manufacturing and culinary arts, color plays a pivotal role in the sensory appeal and marketability of products. From the deep red of a ripe tomato to the golden hue of freshly baked bread, colors influence our perception of taste, quality, and freshness. As consumers become increasingly conscious of the ingredients in their food, the industry faces the challenge of balancing aesthetic appeal with health and safety considerations. This article delves into the colorful realm of food colorants, exploring the spectrum from natural food colors and coloring foods to synthetic alternatives. We will uncover the sources, applications, regulatory frameworks, and consumer perceptions surrounding these essential ingredients, shedding light on how they shape the foods and beverages we enjoy every day.

Natural food colors, derived from plants, minerals, and even insects, offer a palette of hues that captivate the senses while aligning with the growing demand for clean-label and organic products. Coloring foods, a subset of natural colors, are ingredients in their own right, providing color through their inherent properties without undergoing significant processing. On the other side of the spectrum, synthetic food colors, crafted through chemical processes, present a range of vibrant and consistent colors that are often more stable and cost-effective than their natural counterparts.

Coloring Food

Coloring foods, which derive their coloring ability from natural sources without the alteration of their original form, are increasingly popular in food manufacturing. These are not classified as food additives; instead, they're considered ingredients, contributing both color and a degree of nutritional value to food products.

Red Cabbage Juice: Provides shades of purple to blue, depending on the pH level.

Elderberry Juice: Offers deep purple or red hues, used in beverages and confectioneries.

Turmeric: Known for its bright yellow color, used in rice dishes, mustards, and more.

Annatto Extract: Derived from the seeds of the achiote tree, imparting yellow to orange colors.

Matcha: A finely ground powder of specially grown and processed green tea leaves, providing a vibrant green color.

Black Carrot Juice: Offers deep purple to black hues, used in beverages and candies.

Red Beet: Provides pink to red colors, used in smoothies, desserts, and pasta.

Safflower: Used for yellow and orange coloring in applications ranging from cosmetics to culinary dishes.

Hibiscus Extract: Delivers vibrant red to purple colors, popular in teas, beverages, and confectioneries.

Pumpkin: Offers orange hues, used in baking and to color pasta.

Spinach: Provides green coloring, used in pasta, baked goods, and snacks.

Butterfly Pea Flower: Known for its blue color, which turns purple with the addition of acidic ingredients; used in beverages and desserts.

Cocoa Powder: Offers brown hues, used in baking, drinks, and desserts.

Tomato Lycopene: Provides red colors, used in soups, sauces, and processed meat products.

Grape Skin Extract: Delivers purple to red colors, used in beverages, confectioneries, and dairy products.

Paprika Oleoresin: Extracted from paprika, it imparts red to orange shades, commonly used in savory products.

Squid Ink: Offers a natural black color, traditionally used in pasta, rice, and seafood dishes.

Malt Extract: Provides brown colors, used in beverages, baking, and confectioneries.

The use of coloring foods allows manufacturers to meet consumer demand for more natural and "clean label" products by using ingredients consumers recognize and trust. Each coloring food has its unique characteristics, including flavor, solubility, and stability, which can influence the final product. As such, the choice of coloring food requires careful consideration of both the desired visual outcome and the potential impact on the product's taste and aroma.

Natural Food Colors

In the realm of food science and technology, the use of natural food colors is a testament to the industry's adaptability towards consumer preferences for clean-label and naturally-derived ingredients. Unlike synthetic counterparts, natural food colors are sourced from a wide range of fruits, vegetables, plants, and minerals. The European Union assigns E numbers to these natural colors, ensuring they meet strict safety standards for use in food and beverages. Here's an overview of prominent natural food colors that carry E numbers, highlighting their sources and applications.

E100 - Curcumin

• Source: Extracted from turmeric, a root belonging to the ginger family.

• Color: Yields a vibrant yellow to orange hue.

• Applications: Widely used in dairy products, baked goods, cereals, and sauces.

E120 - Carmine (Cochineal Extract)

• Source: Derived from the dried bodies of female cochineal insects.

• Color: Produces shades of red, pink, and purple.

• Applications: Popular in alcoholic beverages, confectionery, dairy products, and meat.

E140 - Chlorophylls

• Source: Extracted from green parts of plants, primarily leaves.

• Color: Offers green shades.

• Applications: Used in candies, beverages, ice creams, and some processed foods.

E141 - Copper Complexes of Chlorophyllins

• Source: Chlorophylls modified by adding copper ions.

• Color: Provides stable green colors.

• Applications: Suitable for soups, sauces, and cosmetic products to impart green coloration.

E153 - Vegetable Carbon

• Source: generated by the carbonization of wood

• Color: Provides grey to black pigments

• Applications: every use case where a black colors is desired

E160a - Carotenes

• Source: (i) synthetical carotenoids, (ii) mixed carotenes vegetables, (iii) beta carotene from blakeslea trispora, (iv) from the algea dunaliella salina

• Color: Imparts orange to yellow colors.

• Applications: Common in margarine, cheese, and baked goods.

E160b - Annatto, Bixin, Norbixin

• Source: Extract from Annatto seeds from the plant Bixa orella L., E160b(i) Bixin, E160b(ii) Norbixin

• Color: Dark Red Solutions

• Applications: Cheese, butter, margarine, salad dressings, ice cream, confectionary, fish and meat products

E160c - Paprika Extract, Capsanthin, Capsorubin

• Source: Derived from the pods of sweet red peppers (Capsicum anuum L.)

• Color: Produces orange to red hues.

• Applications: Used in meats, snacks, soups, and seasonings.

E161b - Lutein

• Source: Sourced from marigold petals and green leafy vegetables.

• Color: Yields yellow to orange shades.

• Applications: Employed in dairy products, cereals, and beverages for color and potential health benefits.

E162 - Betanin

• Source: Obtained from the roots of red beets (Beta Vulgaris L.) as pressed juice or extraction of the shredded roots

• Color: Red to Pink hues (depending on the composition of the coloring molecules)

• Applications: hard candies, yoghurt, ice cream, salad dressings, frostings, cake mixes, meat, drink mixes, fruit preparations, vegan meat alternatives

E163 - Anthocyanins

• Source: Extracted from a wide range of fruits and vegetables, including grapes, cherries, and berries.

• Color: Offers red, purple, and blue hues, depending on pH levels.

• Applications: Utilized in beverages, confectioneries, and frozen products.