Nautral Food Colour

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Natural Food

A.Sangamithra

Assistant Professor

Dept. of Food Technology

Kongu Engineering College


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Natural Food

Food Colors

Colours may be added to foods for seeral reasons! "hich

may be

To reinforce colours already present in food but less intense

than the consumer "ould e#pect

To ensure uniformity of colour in food from batch to batch

To restore the original appearance of food "hose colour has

been affected by processing

To gie colour to certain foods such as sugar confectionery!

ice and soft drin$s! "hich "ould other"ise be irtuallycolourless

%Technology of Food Flaorants and Colorants A.Sangamithra!

Dept. of Food Technology! Kongu Engineering College! Perundurai! T&


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Classification Natural colours : organic colorants that are deried from

natural edible sources using recogni'ed food preparation

methods! for e#ample curcumin (from turmeric)! bi#in (from

annatto seeds) and anthocyanins (from red fruits).

Nature-identical colours: These are colorants that are

manufactured by chemical synthesis so as to be identicalchemically to colorants found in nature! for e#ample *eta

carotene! + riboflain and cantha#anthin.

Synthetic colours: These are colorants that do not occur in

nature and are produced by chemical synthesis (e.g. sunset

yello"! carmoisine and tartra'ine).

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Pigments A natural pigment in biological systems is one that is

synthesi'ed and accumulated in! or e#creted from! liing cells.

All biological pigments classified into si# ma-or structural

classes

Tetrapyrroles

Tetra terpenoids /uinones

01heterocyclic

&1heterocyclic

2etallo proteins

Tetrapyroles are group of organic molecules that includes

chlorophyll! hemes! bilins.

These molecules are also often referred to as porphyrins

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Chlorophyll

2ost abundant natural pigments

Sources of the green color

all plants! algae! ferns! and some bacteria that are able to

capture light energy for photosynthesis

9ts name is deried from the :ree$ "ords chloros(;green;)

andphyllon(;leaf;)

oil1soluble colour

Chlorophylls and related compounds are soluble in most

organic solents li$e acetone! methanol! ethanol! petroleumether! and diethyl ether


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Chlorophyll is the molecule that traps this >most elusie of all

po"ers> 1 and is called a photoreceptor.

9t is found in the chloroplasts of green plants! and is "hat

ma$es green plants! green.

Chlorophyll is a chlorinpigment 1 a chlorinis a large

heterocyclic aromatic ring

2agnesium1containing chlorins are called chlorophylls! and

are the central photosensitie pigment in chloroplasts. The basic structure of a chlorophyll molecule is a porphyrin

ring! co1ordinated to a central atom.

This is ery similar in structure to the heme group found in

hemoglobin! e#cept that in heme the central atom is iron!"hereas in chlorophyll it is magnesium.

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Chlorophyll is essentially t"o parts?

a substituted porphyrin ring

phytol (the long carbon chain). The porphyrin ring is an e#cellent chelating ligand! "ith the

four nitrogen atoms binding strongly to a co1ordinated metal

atom in a s@uare planar arrangement. There are many

e#amples of this including heme and itamin *+%.

phytol! a constituent of chlorophyll! "hich is then conerted to

phytanic acid and stored in fats

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Structure of Chrolopyll

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Sources higher chlorophyll contents are mainly found in leaes that are

more colored the highest amounts (as much as +.4 to %.= fresh "eight)

can be found in fully deeloped leaes of spinach! parsley!

and green cabbage

Senescence of plants B ripening of fruits causes a sharp

decrease in chlorophyll 1 biochemical process of chlorophyll

brea$do"n

"hich ensures their complete transformation into colorless

catabolites

some fruits are e#ceptions 1 retain high chlorophyll contentseen in the ripe stages? aocado! cucumber! $i"i! green1

fleshed mus$melon! tomato! apple

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Discoloration 1 re-ection by consumers

bright green color freshness

lo"1density polyethylene (


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Natural chlorophyll food colorants

Dried or po"dered plant material 1 obtained by mi#ing the

material "ith food1grade solents li$e dichloromethane or

acetone

follo"ed by "ashing! concentration! and solent remoal.

The result is an oily product 1 contain ariable amounts ofpheophytin and other chlorophyll degradation compounds

lipid1soluble substances li$e carotenoids (mainly lutein)!

carotenes! fats! "a#es! and phospholipids depending on the

ra" material and e#traction techni@ues employed

This product is usually mar$eted as pheophytin after

standardi'ation "ith egetable oils.

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commercial food grade copper chlorophyllin 1 not a single!

pure compound

but is a comple# mi#ture of structurally distinct porphyrins!

chlorin! and non1chlorin compounds "ith ariable numbers ofmono1 ! di1! and tri1 carbo#ylic acid that may be present as

either sodium or potassium salts.


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Constraints First! limitation of supplies of ade@uate amounts of ra"

material Production of pigments using conentional plant cultural traits

depends on climatic conditions! plant cultiars and arieties!

seasons! and processing that may cause color ariation

Cost of the colorant

Certainly! the use of natural chlorophyll colorants suffers

inherently from high production costs

Their reduced chemical stability also implies an increase in

costs in comparison to synthetic pigments.

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Copper chlorophyllins are produced from crude natural

chlorophyll e#tracts follo"ed by the hydrolysis of the phytyl

and methyl esters! cleaage of the cyclopentanone (E) ring in

dilute al$ali! and the replacement of magnesium by copper

Seeral purification steps are necessary to remoe

interferents

Gello" colorants 1 added to achiee other tones of green

The po"der dissoles easily in "ater giing slightly al$aline

solutions but precipitates in acidic p

commercial food grade copper chlorophyllin is not a single!

pure compound

but is a comple# mi#ture of structurally distinct porphyrins!chlorin! and non1chlorin compounds "ith ariable numbers of

mono1 ! di1! and tri1 carbo#ylic acid that may be present as

either sodium or potassium salts

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Applications

Fat1soluble copper chlorophyll colorants can be mi#ed "ithpermitted emulsifiers to yield "ater1miscible forms mar$eted

as li@uid or spray dried po"ders.

dairy products! pastas! soups! gums! confectionary products!

drin$s! ba$ery products! e#truded products! and green "hite

chocolate cosmetic and toiletry items (shampoos! foams! gels! soaps)

and in the pharmaceutical trade (deodorants! mouth"ashes).

*otanical e#tracts in tablets and po"ders hae been

commerciali'ed as dietary supplements "ith reportedbeneficial biological actiities

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FA0 1 +4== mgH$g body "eight as the Ino obsered effect

leel (&0E


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eams

aems 1 proide most isually apparent natural pigments

blood1red

ubi@uitous in nature

perform a central role in cellular energy transduction B

metabolism in all $no"n species

9t is most isually prominent as the red blood pigment

haemoglobin 1 functions as an o#ygen carrier

also in muscle as myoglobin

Jthe pigments of life>

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Structure

haematin is also used to denote the ferric state of the central

iron atom




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0ccurance

large family of proteins inoled in seeral dierse functions

throughout animal and plant $ingdoms

red blood pigment haemoglobin

The importance of haem in these ital processes is manifest

and their role is so central to life processes

&ature>s o"n haem deriaties1the bile pigments bilirubin and

bilierdin

bilirubin has been used for centuries in Chinese medicine




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Phycoilins

deeply coloured! fluorescent! "ater1soluble pigment protein

comple#es

characteristic proteins of blue1green! red and cryptomonad algae

Also represent ma-or biochemical constituents of the organisms in

"hich they are found

*asis of their spectral characteristics into three ma-or groups

Phycoerythrins (PEs) red colour "ith a bright orange fluorescence!

Phycocyanins (PCs) blue

Allophycocyanins (APCs) 1 fluoresce red.




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biliproteins are based on a structure consisting of a linear

tetrapyrrole or bilin

algal bilins is ery similar to that of mammalian bile pigments

The chromophore of the blue phycocyanin and

allophycocyanins is the same in both groups of pigments andis called phycocyanoilin




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The chromophore of the red phycoerythrins called

phycoerythroilin

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0ccurance B Stability

ma-or light1haresting pigments of the photosynthetic

algae.

phycobilins e#ist alongside chlorophyll and act in

concert "ith it to collect and transform light energy

by means of photosynthesis! into the chemicalenergy of the cell

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Stability

Among the characteristics of the algae that use phycobilins as

light1haresting pigments

9t is the ability of phycobilisomes to function under a ariety of

enironmental stresses.

Thus algae that are classified as

thermophilic (high temperature tolerant)

acidophilic (acid p tolerant)

halophilic (high salt tolerant)

psychrophilic (lo" temperature tolerant)

might be e#pected to sho" different characteristics "ith

regard to the stability of their pigments.

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Applications

the deelopment of bilins as food colorants has alreadyreceied much interest

phycocyaninas a food colorant

used in che"ing gums! and is suggested as an additie in

fro'en confections! soft drin$s! dairy products! s"eets and

ice1creams

fluorescent properties of phycobilins are being employed as

noel tracers in biochemical research

Phycocyanin has been reported as being >bet"een blue colour

no. + (brilliant blue) and blue colour no. % (indigo carmine)>

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Carotenoids

"idespread natural pigments in plants and animals! so they

proide the natural yello"! orange or red colours

used e#tensiely as non1to#ic natural or nature identical

colorants

ubi@uitous organic molecules! but they are not produced bythe human body

They hae been found to be essential to human health based

on the nutritional understanding of itamin A (retinol) and 1

carotene

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Carotenoid hydrocarbons collectiely are calledcarotenes

Deriaties that contain o#ygen functions (most commonly

hydro#y! $eto! epo#y! metho#y or carbo#ylic acid groups) are

calledxanthophylls

The best $no"n are 1carotene and lycopene

*ut others are also used as food colorants? L1carotene! M1

carotene! bi#in! norbi#in! capsanthin! lycopene! and 1apo17N1

carotenal! the ethyl ester of 1apo171carotenic acid These are lipid1soluble compounds! but the chemical industry

manufactures "ater1dispersible preparations by formulating

colloid suspensions by emulsifying the carotenoids or by

dispersing them in appropriate colloids




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0ccurance Carotenoids are lipid1soluble pigments responsible for many

of the brilliant red! orange! and yello" colors edible fruits such as lemons! peaches! apricots! oranges!

stra"berries! cherries! etc

Oegetables such as carrots! tomatoes! etc.

Fungi 1 chanterelles

also in birds! insects! crustaceans! and trout

animal products such as eggs! lobsters! greyfish! and arious

types of fish




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PL!N"S

The leaes of irtually all species contain the same main

carotenoids! that is carotene (usually %4 to ,= of the total)!lutein (around 34)! iola#anthin (+4) and neo#anthin

(+4)

Small amounts of (1 carotene! (1 and 1crypto#anthin!'ea#anthin! anthera#anthin and lutein1 4!51epo#ide are also

fre@uently present! and lactuca#anthin dar$ green leaes such as spinach contain the largest

amounts of carotenoids

9n higher plants! they occur in photosynthetic tissues and

choloroplasts "here their color is mas$ed by that of the more

predominant green chlorophyll




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A&92A


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There are basically t"o types of carotenoids

Those contain one or more o#ygen atoms are $no"n as

xanthophylls

those that contain hydrocarbons are $no"n as carotenes.

%= Common o#ygen substituents are the

hydro#y (as in 1crypto#anthin)!

$eto (as in cantha#anthin)!

epo#y (as in iola#anthin)!

aldehyde (as in 1 citraurin) groups

*oth types of carotenoids may be

acyclic (no ring! e.g.! lycopene)

monocyclic (one ring! e.g.! M1carotene) dicyclic (t"o rings! e.g.! L1 and 1 carotene)

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Natural carotenoids and extracts

natural e#tracts first used "ere those of

papri$a

annatto

carrot

palm oil saffron

tomato

9n form of po"dered! dried plant materials and e#tracts

These are not! pure carotenoids or simply mi#tures ofcarotenoids

but generally contain large amounts and large numbers of

other! mainly unidentified substances

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Annatto as e#tracts of the red1bro"n resinous coating of the seeds of

Bixa orellana, a tree that grows abundantly in the tropics

The seeds are sourced to produce a carotenoid1based yello"to orange food coloring and flaor. 9ts scent is described as

;slightly peppery "ith a hint of nutmeg; and flaor as ;slightly

nutty! s"eet and peppery

The yello" to orange color is produced by the chemical

compounds bi#in and norbi#in! "hich are classified ascarotenoids

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The fat soluble color in the crude e#tract is called bi#in! "hich

can then be saponified into "ater soluble norbi#in.

The ma-or pigment 1 apocarotenoid bi#in (9-cis) and this

methyl ester is the main component in oil1based preparations

seedcoat contains a high concentration of bi#in

The seeds contain 3.44.4 pigments! "hich consists of 6=

7= bi#in

annatto based pigments are not itamin A precursors

The more norbi#in in an annatto color! the more yello" it is a

higher leel of bi#in gies it a more orange shade.

2any preparations of annatto are aailable "ith different hues

(usually pin$ish) used to colour a "ide range of food products

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Paprika Capsicum annuum

as a dry po"der or an oil e#tract or oleoresin proide hot and spicy flaour as "ell as colour

main carotenoids present are capsanthin and capsorubin

9n the Qnited States! papri$a oleoresin is listed as a coloradditie Ie#empt from certification

9n Europe! papri$a oleoresin (e#tract)! and the compounds

capsanthin and capsorubin are designated by E+5=c.



S ff


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Saffron saffron is the po"dered dried flo"ers of Crocus sativus

Saffron crocus gro"s to %=,= cm (7+% in) and bears up to

four flo"ers! each "ith three iid crimson stigmas saffron>s golden yello"1orange colour 1 L1crocin

Crocin is trans1crocetin di1(1D1gentiobiosyl) ester

impart a pure yello" colour to rice and other foods. 9t is also

used as a spice




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Rhen saffron is dried after its harest! the heat! combined

"ith en'ymatic action! splits picrocrocin to yield Dglucose

and a free safranal molecule

Safranal! a olatile oil! gies saffron much of its distinctiearoma

"orld>s most costly spices by "eight

saffron may be categorised under the international standard

9S0 ,5,% after laboratory measurement of

crocin (responsible for saffron>s colour)

picrocrocin (taste)

safranal (fragrance or aroma) content

Saffron has also been used as a fabric dye! particularly in

China and 9ndia! and in perfumery




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"'()*(#C !N+ C'(C')#N* Curcumin 1 principal colour present in the rhi'ome of Curcuma

longa

Turmeric 1 aromatic spice

a perennial shrub that belongs to genus Curcuma o the

!ingiberaceae family

9t has bright green leaes! conical yello" flo"ers! and reaches

maturity after 6 to += months! "hen rhi'omes are harested.

The dried ground rhi'omes yield a bright yello" po"der also

$no"n as yello" ginger or 9ndian saffron

Turmeric is used mainly as a spice! to gie specific flaor and

color Also as an additie for maintaining freshness and improing

the palatability and shelf lies of perishable foods




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Curcuminoids

curcuminoids responsible for the yello" color and the aromacompounds.

coloring principle of turmeric consists of three ma-or phenolic

deriaties?

curcumin

demetho#ycurcumin

*isdemetho#ycurcumin

Commercially aailable products called curcumins contain

curcumin (curcumin (+!61bis(31hydro#y1metho#yphenyl)1+!51

heptadiene1,!41dione) as the ma-or component (about 66 oftotal curcuminoids)




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Curcuminoids are not soluble in "ater but are soluble in

arious organic solents.

Curcumin is almost insoluble in acidic "ater solution but is

soluble in al$ali.

9n organic solents under light e#posure! curcumin

decomposes and forms photolysis products that hae beenidentified

"urmeric po,der is obtained from dried rhi'omes.

"urmeric oleoresin is a deep orange iscous oil 1 obtained

from turmeric po"der by solent e#traction

must contain not less than 8= pigment.




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Curcumin Po"der Curcumin po"der is obtained from the turmeric oleoresin by

crystalli'ation

9t appears as an orange1yello" crystalline po"der "ith a

melting point at +68 to +7%C

9t is soluble in ethanol! propylene glycol! and acetone and

insoluble in "ater

Curcumin po"der! $no"n as food colorant * ! 9t has a purity leel of around 84!

Pure 84 curcumin is not an ideal product for direct use by the

food industry since it is insoluble in "ater and has poor

solubility in other solents. &eed to be conerted into a conenient application form.

achieed by dissoling the curcumin in a mi#ture of food1grade

solent and permitted emulsifier




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Stability of curcumin

p/ 1 lemon yello" colour in acidic media "ith a distinct green

shade 1 p increases! so the green shade becomes less

distinct.

/eat-Curcumin is essentially stable to heat

Light1 Curcumin is sensitie to light Sulphur dioxide 1S=% reduces the colour intensity of

solubili'ed curcumin! particularly "hen present at oer +==

ppm.




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the product contains 3 to += curcumin and is easily miscible

in "ater

Polysorbate 7= 1 an ideal carrier for curcumin

permitted in alcoholic beerages,-am! -ellies! marmalades

(+== mgH$g)

Oanilla ice cream is often coloured "ith a combination ofcurcumin and nor bi#in and usually contains about %= ppm

curcumin together "ith +% ppm norbi#in

Curcumin at %= ppm "ill impart a deep! bright yello" colour to

high boilings.

9t is recommended to use more dilute propylene glycol based

curcumin colours for "rapped confectionery

Fro'en product! dry mi#es!

Applications




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Anthocyanins

"ater1soluble compounds responsible for the red to blue

colour 1 fruits and egetables

total number of different anthocyanins reported to be isolated

from plants 1 4,8

Anthocyanins "ould be the ideal substitutes for synthetic red

colorants

They belong to the class of flaonoids "ithin the large

polyphenol family




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Sources

grapes! redcurrants and blac$currants! raspberries!

stra"berries! apples! cherries! red cabbages

+= === tonnes of grape s$ins are e#tracted annually in

Europe! yielding appro#imately 4= tonnes of anthocyanins



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0ccurance They e#ist normally as glycosides the aglycone compounds

alone (anthocyanidins) are e#tremely unstable Cyanidin is the most common anthocyanin in foods

8= of all anthocyanins isolated in nature are based only on

the follo"ing si# anthocyanidins?

pelargonidin (plg)!

cyanidin (cyd)!

peonidin (pnd)!

Delphinidin (dpd)!

petunidin (ptd)!

malidin (md)!




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Structure




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E#traction

E#traction is carried out using a dilute a@ueous solution of an

acid! usually sulphurous acid

yields a product containing sugars! acids! salts and pigments

all deried from the grape s$ins

9t is normal to concentrate this e#tract to %= to ,= *ri#! at"hich strength the anthocyanin content is usually in the range

=.4 to +

E#tracts can be oen1 or spray1dried! using maltode#trin as

the carrier if necessary! to yield a "ater1soluble po"der

Such a product usually contains 3 anthocyanin




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A li ti


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Applications Dose leels of around ,= to 3= ppm anthocyanin in a ready1

to1drin$ beerage are usually sufficient to gie a deep1redcolour

fruit preparations! -ams and preseres 1 %= to 5= ppm

Acid sugar confectionery! particularly high boilings! and pectin

-ellies

Dry mi#es

alcoholic drin$s and products containing inegar "ith

anthocyanins



* t li


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*etalins &1heterocyclic "ater1soluble pigments

Pigments collectiely in beet root called betalins

can be diided into t"o classes?

(ed etacyanins

3ello, etaxanthins

both are ery "ater soluble

*etalains are $no"n to occur in +, plant families

neer been found to co1occur "ith anthocyanins in the same

plant

i.e Plants producing betalains do not contain anthocyanins




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Sources

Amaranth

ed beet

Gello" beet

Cactus pear

Pitahaya




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Structure

beetroot contain the red betacyanin 1 etanin1 predominant

colouring compound and this represents 64 to 8= of the total

colour present.

Oulga#anthin 9 and 99 1 principal yello" beta#anthins.




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E#traction

*eetroots are processed into -uice 1 using either pressing ordiffusion techni@ues

-uice is then centrifuged! pasteuri'ed and concentrated to

yield a iscous li@uid concentrate

6= sugar and =.4 betanin. the concentrated beetroot -uice! is "idely used as a food

ingredient.

Color produced by fermenting some of the sugar to alcohol

and remoing the alcohol during concentration The -uice can be spray1dried to a po"der although

maltode#trin has to be added as a carrier




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Stability


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Stability p/2 greatest stability at p 3.4. At p 6.= and aboe the

betanin degrades more rapidly

&ot recommended for al$aline applications. 9n ery acidic

conditions! the shade becomes more blue1iolet

Heat: more susceptible to heat degradation

Oxygen: more susceptible to o#idation and loss of colour

may be noticeable in some long1life dairy products. 0#idation is most rapid in products "ith high "ater actiity.

Lightdoes cause degradation of beetroot pigments

4ater acti%ity2 *eetroot1-uice po"der stored in dry conditions

is ery stable een in the presence of o#ygen. Sulphur dioxide 2 "ill completely de colori'e beetroot

pigments.




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Applications


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Applications The susceptibility of betanin to heat! o#ygen and high "ater

actiity restricts its use as a food colorant

#ce cream - *etanin leels are usually in the range +4 to %4

ppm

3oghurt

+ry mixes

Sugar confectionery

Snac5 foods

)eat products




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A di t th FDA


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According to the FDA

"#he color additive caramel is the dar$-brown li%uid or

solid material resulting rom the careully controlled heat

treatment o the ollowing ood-grade carbohydrates:

dextrose, invert sugar, lactose, malt syrup, molasses,starch hydrolysates and ractions thereo, sucrose&'



According to UECFA


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According to UECFA

(Uoint FA0HR0 E#pert Committee on Food Addities)

"Caramel is a complex mixture o compounds,

some o which are in the orm o colloidal

aggregates, manuactured by heatingcarbohydrates either alone or in the presence o

ood-grade acids, al$alis or salts classiied

according to the reactant used&'




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Classification



Preparation


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Preparation by heating sucrose in an open pan! a process named

carameli'ation

Caramels are produced in industry by controlled heating of a

rich carbohydrate source in the presence of certain reactants.

Seeral carbohydrate sources can be used? glucose! sucrose!

corn! "heat! and tapioca hydrolysates.

The carbohydrate is added to a reaction essel at 4=C and

then heated to temperatures higher than +==C

Different reactants such as acids! al$alis! salts! ammonium

salts! and sulfites can be added! depending on the type of

caramel to be obtained




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All caramel classes contain

6-hydroxymethyl7-8-furaldehyde &6-/)F7.

9n caramel classes 999 and 9O! 31methylimida'ole

(312e9) has been detected 8-acetyl-9&67- tetrahydroxyutylimida1ole (T9) "as found

only in class ### caramel colors




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Applications

"ide range of applications in food and beerages.

Caramel is soluble in "ater but insoluble in organic solents

emulsifying properties! stabili'ation of colloidal systems!

improement of shelf lies of beerages e#posed to light!

preention of ha'e formation in beers! and een foamingproperties

compatibility "ith food 1 absence of flocculation! precipitation!

and ha'e

7= of caramel is used to color drin$s such as colas and

beers




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Cochineal and carmine


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Cochineal and carmine Cochineal pigment e#tracted from female Dactylopius

coccus Costacochineal insects

Female insects hae oal shapes! are "ingless! and "eigh

appro#imately 34 mg! of "hich 6= is lost after drying

ma#imum pigment content V about %% of dried "eight

About 7=!=== to +==!=== insects proide + $g of ra"

cochineal dye

from "hich the crimson1coloured natural dye carmine is

deried



Th i t d i i id


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The insect produces carminic acid

Carminic acid! typically +6%3 of dried insects> "eight! can

be e#tracted from the body and eggs

Carminic acid is a "ater1soluble compound! stable under

conditions of light and heat.

at p 3! carminic acid is yello" to orange! depending on

concentration

At al$aline p and in the presence of metals (mainlyaluminium)! it becomes bluish red

Carminic acid mi#ed "ith aluminium or calcium salts to ma$e

carmine dye! also $no"n as cochineal.

Carmine is today primarily used as a food colouring and forcosmetics! especially as a lipstic$ colouring.




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Structure

Carminic acid is usually aailable as an a@ueous solution "ith

a dye content of belo" 4 and from this spray1dried po"ders

can be prepared.



E#traction


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E#traction Cochineal pigments are e#tracted from dried bodies of female

insects "ith "ater or "ith ethanol the result is a red solution that is concentrated in order to

obtain the % to 4 carminic acid concentration customary for

commercial cochineal.

For carmine la$es! the minimum content of carminic acid is

4=

ammonium hydro#ide as e#tracting agent and phosphoric

acid as the acidifying agent

For analytical purposes the e#traction is carried out "ith % &

Cl at +==C




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Stability

p/. Colour shade is fairly constant "ith changing p. carmine"ill precipitate out of solution "hen the product p is belo"

,.4.

/eat$ light and oxygen. Carmine is ery stable to heat and

light and is resistant to o#idation.

Sulphur dioxide - does not bleach carmine at leels usually

found in foodstuffs.

Cations -affect colour shade! generally increasing the

blueness of the colour.



Applications


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Applications Cochineal! carminic acid! and carmines are approed as food

colorants in the EQ under code E +%=

The amount of E +%= permitted in food 1 4= to 4== mgH$g Carminic acid and carmine good colorants 1 high stability

coloring alcoholic and non1alcoholic drin$s! candied fruits and

egetables! red fruit preseres! confectionery! ices! ba$ery

products! cheeses! -am! -ellies! marmalades! fruit1flaored

cereals! and other products

processed por$ meat proides a color similar to meat colored

"ith erythrosine! but the color stability is higher

can replace synthetic pigments (tartra'ine! a'orubine) for

coloring -ellies The coloring ingredient may be identified on labels as cochineal

e#tract! carmine! crimson la$e! natural red 3! C.9. 6436=! E+%=!

or een Inatural coloring.




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2onascus biosynthesi'es si# main pigments?

the an$aflain and monascin yello"s

the rubropunctatin and monascorubrin oranges

the rubropunctamine and monascorubramine red1purples



Stability


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Stability 2onascus pigments are lipophilic compounds "ith lo" "ater

solubility! but they are soluble in ethanol and other organic

solents 2onascus pigments are sensitie and fade under QO and

isible light.

They are stable at a p range of % to += and at temperatures

belo" +==C. ary from orange at p , to 3 to red at p 4 to 5! to purple1red

at p 6 to 8



Applications


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Applications 2onascus pigments are "idely used for pigmenting $o-i! soy

sauce! tofu! bean curd! red "ines

Coloring minced and processed meats (sausages! hams)!

marine products (surimi! fish paste)! $etchup! ice cream!

toppings! and -ams

the bright red color associated "ith freshness of meat is an

important factor in consumer purchasing decisions! 2onascuscould be one of the natural pigments used

2onascus pigments added to sausages and canned pWtXs

sho"ed a stability of 8% to 87.

Documents

Nautral Food Colour