What , paste and even gel. They’re used to

What isfood coloring? Food coloring is a pigment or any substance that can colorthe food we eat or the drinks we drink, it can be in many forms like liquid,powder , paste and even gel. They’re used to make the orange color of orangesbrighter and more consistent. And added to marshmallows to make them more whiter incolor. Propose offood coloring? Why do people add color to food? There could be many reasonsfor that:1-    To make the food more eyecatching to the person eating.2-    To provide color to theneutral food .3-    Allow purchaser torecognize the products  ordering .4-    Improve the color thatarise naturally .

  Naturalfood colorsThere are many food that contains itsnatural color, and can make variety of difference in food. Some of the mostcommon natural food dyes are carotenoids, chlorophyll, anthocyanin, and turmeric: Carotenoids have a red, yellow or orange color and the most well-known carotenoid is beta-carotene which gives sweet potatoes and pumpkins their color. Beta-carotene is often added to margarine and cheese to give it a more delicious color. Chlorophyll is a natural pigment found in all green plants. Mint- and lime-flavored foods like candy and ice cream are often colored using chlorophyll Anthocyanin’s give grapes, blueberries their deep purple, and blue colors, and they are often used to color water-based products like soft drinks and jelly. Turmeric is not only used as a spice but also as a pigment to turn foods a enjoyable deep yellow color as in mustard and other foods.And there are many other food colors orspecialized derivatives of these groups included•             Annattoreddish-orange dye made from a seed •             Caramelcoloring made from caramelized sugar•             Carminea red dye derived from the a insect •             Elderberryjuice •             Lycopene•             Paprika•             Turmeric  Bluecolors are especially rare but they can be found in spirulina.  History offood coloringIn ancient times, natural ingredients like plant and herbextracts, and vegetable and fruit peelings were used to add rich color to foodsfor examples they were using carrots for orange color spinach for green color tomatofor red color and more.

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The addition of stains to foods is thought to haveoccurred in Egyptian cities as early as 1500 BC, when candy makers addednatural extracts and wine to improve the products’ appearance. With the onset of the industrial revolution, people becamedependent on foods produced by others. Many synthesized dyes were easier andless costly to produce and were more in coloring properties when compared tonaturally derived replacements. Lots of coloring agents where produced in theindustries without confirming the harmfulness of those products which affectingthe life of the people eating these products in their foods.

During theIndustrial Age, the colorings of sweets with poisonous chemicals wasparticularly common so that the sweets would look more attractive to children. Untilthe middle of the nineteenth century the colors used in cosmetics, textiles,drugs and foods (whether poisonous or not) were of natural origin from animals,plants and minerals. In 1856, the first synthetic color, mauvine, wasdiscovered accidentally by Sir William Henry Perkin, who was trying to form ananti-malaria drug. A new color industry was born and rose-pink, violet, as wellas a ranges of blue and green colors quickly followed.

These colors were usedin many other industries, particularly the textile industry. For the growingfood industry the colors showed very popular and quickly found their way into awide variety of foods. Several problems occurred from the over excited use of colorsby the new food industry. Artificial colors were not only being used to coverpoor quality but allowed for fake foods to be sold as the real thing eventuallyconfusing the purchaser.

  SyntheticFood Dyes (arterial food)Synthetic Food Colors, also known as Artificial Food Colorsand are manufactured chemically and most commonly used stains in food. A color is likely natural if its origin is plant,microbiological, animal or mineral. Where as artificialcolors were created in labs and sometimes unintentionally by chemists.

This isbecause when natural food colors became too costly because of the cost of get-togetherand processing the materials used to make them synthetic dyes could be producedat little charge.  The disadvantage of food Artificial coloringArtificial food coloring makes your foods more fascinating anddesirable. While the safety of these dyes has been called into issue . Thedisadvantages of using artificial food coloring seem to be greater than the advantages. The disadvantages may vary from the colorscausing simple allergies to some heavy metallic colors that can be carcinogenicor cancer-causing.

And more often than not even thesafe food colors are used in extreme amounts to givethe food a nice color which may be harmful. Some of the artificial colors can even destroy thenutrients in the food because of their chemical composition. They can alsocause many others like:A small nervousnessImpaired concentration: worsening of an individual’sjudgment and decreasing in his or her’s physical abilitySudden mood swings : change  in your mood Hyperactive behavior: refers to constant activity beingeasily distracted, inability to concentrate , aggressiveness and constantmoving Estrogen Enhancers: Sunsetyellow (Yellow 6) and tartrazine (Yellow 5) have been shown to behave likeestrogen in the human body. High level of estrogen in the body increases  chances of breast cancer. Contributes to ADHD Risk : Numerous investigations haveestablished a significant link between artificial food dyes and hyperactivityin children. An Australian study examining food dyes effects on 200 childrenfound that 75% of parents noticed an upgrading in behavior and attention oncedyes were removed from their child’s diet.

Created From Petroleum : Originally made from coal tar fooddyes now come from whole fuel source . Many popular sports drinks, sodas,powdered mixes and energy drinks contain petroleum resulting  food colorings