Abstract
Natural colours have always formed part of man’s normal diet and have, therefore, been safely consumed for countless generations. The desirability of retaining the natural colour of food is self-evident, but often the demands of industry are such that additional colour is required. Contrary to many reports, natural sources can provide a comprehensive range of attractive colours for use in the modern food industry. In particular, five natural colours—annatto, anthocyanins, beetroot, turmeric and carmine—are widely used in everyday foodstuffs. The factors affecting the stability of these and other permitted natural colours and their commercial applications are fully discussed.
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© 1996 Springer Science+Business Media Dordrecht
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Henry, B.S. (1996). Natural food colours. In: Hendry, G.A.F., Houghton, J.D. (eds) Natural Food Colorants. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2155-6_2
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DOI: https://doi.org/10.1007/978-1-4615-2155-6_2
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4613-5900-5
Online ISBN: 978-1-4615-2155-6
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