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Food coloring - Purpose of food coloring |  | Food coloring - Purpose of food coloring: Encyclopedia II - Food coloring - Purpose of food coloring |  | People learn to associate certain colors with certain flavors, and this causes the color of food to influence the perceived flavor, in anything from fruit gums to wine[1]. For this reason, food manufacturers add dyes to their products. Sometimes the aim is to simulate a natural color as perceived by the consumer, such as adding red coloring to glacé cherries (which would otherwise be beige), but sometimes it is for effect, like the green ketchup that Heinz launched in 2000.
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See also:Food coloring, Food coloring - Purpose of food coloring, Food coloring - Regulation, Food coloring - Natural food dyes, Food coloring - Health problems, Food coloring - Dyes and lakes, Food coloring - Other uses |  | | Food coloring, Food coloring - Dyes and lakes, Food coloring - Health problems, Food coloring - Natural food dyes, Food coloring - Other uses, Food coloring - Purpose of food coloring, Food coloring - Regulation |  | |
|  |  | Food coloring: Encyclopedia II - Food coloring - Purpose of food coloring
Food coloring - Purpose of food coloring
People learn to associate certain colors with certain flavors, and this causes the color of food to influence the perceived flavor, in anything from fruit gums to wine[1]. For this reason, food manufacturers add dyes to their products. Sometimes the aim is to simulate a natural color as perceived by the consumer, such as adding red coloring to glacé cherries (which would otherwise be beige), but sometimes it is for effect, like the green ketchup that Heinz launched in 2000.
The American food industry uses 3000 tons of food color per year.
While most consumers are aware that foods with bright, unnatural colors, like Froot Loops, are artificially colored, few people know that apparently "natural" foods such as oranges are sometimes also dyed to mask natural variations in color. Most trust the regulation of their governments to keep any unsafe additives off the market, but there is a vigorous public debate about the safety of many food colorings - a notable example being tartrazine. A growing minority believes that the effects of colorings have not been well enough researched and consider their use an unnecessary risk.
Color variation in foods throughout season and the effects of processing and storing often make color addition a commercial advantage to maintain the color expected or preferred by the consumer. Some of the primary reasons include:
- Offsetting color loss due to light, air, extremes of temperature, moisture, and the storage conditions.
- Masking natural variations in color.
- Enhancing naturally occurring colors.
- Providing identity to foods.
- Protecting flavors and vitamins from damage by light.
Other related archivesAllura Red AC, Annatto, Beet, Benjamin Feingold, Brilliant Blue FCF, Caramel, Chlorella, Coca-Cola, Cochineal, Dyes, E numbers, Erythrosine, European Union, FD&C, Fast Green FCF, Federal Food, Drug, and Cosmetic Act, Froot Loops, Heinz, Indigotine, Norway, Sunset Yellow, Tartrazine, United States, Yellow Dye No. 5, additives, algae, artists, aspirin, asthma, asthmatic, asthmatics, caramelized, cherries, coal-tar, cochineal insects, cola, color, dairy, depression, dispersible, dispersion, dissolve, dye, dyes, fabric dye, flavors, food, fruit gums, hives, hyperactivity, ibuprofen, ketchup, non-steroidal anti-inflammatory drugs, oil, paprika, parents, perceived, pigments, preservatives, products, psychiatrists, researched, saffron, salicylic acid, simulate, soluble, sugar, tartrazine, teachers, thyroid, tumors, turmeric, wine
 Adapted from the Wikipedia article "Purpose of food coloring", under the G.N U Free Docmentation License. Please also see http://en.wikipedia.org/wiki |
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