Colour Additives for Foods and Beverages

A volume in Woodhead Publishing Series in Food Science, Technology and Nutrition

2015, Pages 3–34

1 – Food colour additives of natural origin

• K. Solymosi¹,
• N. Latruffe²,
• A. Morant-Manceau³,
• B. Schoefs^3,

Available online 6 February 2015

doi:10.1016/B978-1-78242-011-8.00001-5

Get rights and content

---

Abstract

Colour is an often overlooked sensory character that certainly influences flavour perception. Pigments colouring food are generally unstable and are modified during processing. To maintain or restore product colour uniformity, colouring agents, considered worldwide as food additives, are intentionally added to food products. The natural food additives market has been growing extensively since the last century due to the potential hazards of artificial food additives and the potential benefits of biologically active compounds. In this chapter, a fairly compressed overview of the most important colours of natural origin as well as information about less common or/and promising colouring molecules are provided.

Keywords

• Artificial;
• Colour additives;
• Food;
• Molecules;
• Natural

Copyright © 2015 Elsevier Ltd. All rights reserved.