Food coloring

Food coloring is a dye, pigment, or other substance added to food or drink to give it color or restore color lost during processing.

Food dye: A usually water-soluble colorant used to tint foods and drinks. Food dyes dissolve in aqueous products, unlike many particulate pigments.
Light absorption: The capture of photons by matter, removing particular wavelengths from transmitted or reflected light. Selective absorption creates the perceived hue of a colorant.
Caramel color: A dark-brown color additive made by controlled heating of carbohydrates. It supplies brown shades in products such as soft drinks, sauces, and baked goods.
Food safety: The practices and standards used to prevent food from causing harm when consumed. Food colorants must be assessed for safety at intended exposure levels.
Food pigment: A color-producing substance that absorbs selected wavelengths of visible light, often as dispersed particles. Pigments can color foods without dissolving in them.
pH: A measure of the acidity or alkalinity of an aqueous solution. Some food pigments change molecular form and hue as pH changes.
Annatto: An orange-red food colorant derived from the seeds of the achiote tree. It colors foods such as cheese and margarine with a warm yellow-orange shade.
Food labeling: Information displayed on food packaging about a product's identity, ingredients, nutrition, and handling. Labels disclose color additives and may identify their sources.
Natural food coloring: Food coloring obtained from biological or mineral sources rather than synthesized specifically as a colorant. Its source distinguishes it from colorants made through chemical synthesis.
Thermal degradation: Chemical breakdown caused by exposure to heat. Cooking and pasteurization can fade or alter food colors.

Linked from 24 pages