|
Why
Are Color Additives Used in Foods?
- To
offset color loss due to exposure to light, air, extremes of temperature,
moisture and storage conditions.
- To
correct natural variations in color. Off-colored foods are often
incorrectly associated with poor quality. For example , some oranges are
often sprayed with Citrus Red No. 2 to correct the natural orangy-brown
or the patches of green color of their peels. However, masking poor
quality, is an unacceptable use of colors.
- To
strengthen colors that occur naturally but at levels weaker than those
usually associated with a given food.
- To
provide a color identity to foods that would otherwise be colorless. For
example, red colors provide a pleasant identity to strawberry ice cream
while lime sherbet is known by its bright green color.
- To
provide a colorful appearance to certain "fun foods". For
example, many candies and holiday treats are colored to create a festive
appearance.
- To
protect flavors and vitamins that may be affected by sunlight during
storage.
- To
provide an appealing variety of healthy and nutritious foods that meet
consumers' demands.
|
