Food Colours: Explained in brief
by : Rahul Sharma
Food Colours:-
In the colouration of foodstuffs (sweeuneats, toffees: drinks, etc) a dye usually dissolved in a suitable solvent is used. Freedom from toxicity must be the flrst consideration in the choice of such dyes. Other criteria include high sol. ubility in water, alcoholic solvents, edible oils or other media; freedom from reaction with other ingredients of the food- stuffs to which they are added, alkalies, acids, flavouring materials and preservatives; freedom from attack by mirco- organisms; stability to heat, light; and aesthetically acccpt-. able colour. Certain azo dyes have these properties.
The possible harmful effects of dyestuffs and other additives to foodstuffs are a subject of public concern. A critical attitude to their use in the food.preparations is to be observed. Hence there is increasing application of legislative control so as to restrict the use of dyes in foodstuffs lo certain per- mitted items, which have not shown any harmful effects when subjected to rigorous examinations.
