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Colour in food. Home » Food. Drinks » Colour in food. Published: March 21, 2014 The color of the food often can tell that the food is good or not. . Sometimes we would decide to buy from here is because of the color. Believe everyone he ever pay buy food because of the nice food then?Natural color.The colors we see in there are two types of food : from the food itself, which exists naturally in foods and food colouring added to during the process of production and food processing. This color may come from pigments, which are compounds that have different color, thus causing the natural color of the food.Color mind foodExamples include pigments in hemoglobin (Hemoglobin) makes the meat with the color green (Chlorophyll), Dong chlorophyll in plants show different carotene noi (Carotenoids), Orange, and yellow, like the beta – carotene carrot and sweet potato to embark on the beta (Betalains) show, Red Dragon, and b of a and the last is a group of phenolic compounds (Phenolic Compounds) which has many types of Antonio (Anthocyanins) are all dark blue, purple, red, multi colored, Orange, and red grapes, such as Tim TAM. Mulberry purple cauliflower's blue pea can group flavonoids (Flavonoids), white, and yellow substances (Quinone), and sandwiches featuring non nathon (Xanthone), dark color, like purple mangosteen.Color mind foodสีของเม็ดสีตามธรรมชาติเหล่านี้จะไม่ค่อยคงตัว โดยเฉพาะเมื่อถูกความร้อนสัมผัสกับอากาศ หรือเมื่อสภาวะความเป็นกรดด่างเปลี่ยนไปจากเดิม ซึ่งจะทำให้โครงสร้างทางเคมีของเม็ดสีเปลี่ยนแปลงไป สีของมันก็จะเปลี่ยนไปหรือจางหายไปด้วย โดยเม็ดสีแต่ละชนิดมีความคงตัวและไวต่อการเปลี่ยนแปลงแตกต่างกันไป อย่างเนื้อหมูหรือเนื้อวัวที่เก็บไว้นานๆ เฮโมโกลบินจะทำปฏิกิริยากับออกซิเจนในอากาศทำให้มีสีคล้ำออกน้ำตาล คลอโรฟิลล์ในผักสดเปลี่ยนเป็นสีเขียวอมเหลืองเมื่อนำมาต้ม เพราะความร้อนทำให้โครงสร้างของมันสลายตัว น้ำดอกอัญชันเปลี่ยนจากสีน้ำเงินเป็นม่วงเมื่อบีบน้ำมะนาวใส่ เพราะสีของแอนโทไซยานินเปลี่ยนไปตามความเป็นกรดที่เพิ่มขึ้นจากมะนาวPigment in certain foods will have a clearer color when a change occurs in the private food shrimp shell and crab that become orange when they ripen. Because the proteins that capture the carotenoid do, we don't see color. When the heat become to seeing Orange clear up Mango and banana, raw enough to ripen green turns yellow because of chlorophyll degradation to. The color of the carotene so noi.In addition, pigments, and the changes of the other elements in the diet from a chemical reaction that occurs.

Colours in Food



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Published: March 21, 2,014









The color of food is often said that the food is of good quality or not , sometimes we just decided to buy it because of the color can be easily seen. Believes that all people would have shell out to buy food because I eat pretty much yes.
Natural color
The colors we see are two types of food colors from their diet. Which are available in natural food. And food coloring is added to foods during processing and manufacturing. This color comes from the pigment, a substance that has a different color. As a result, the natural color of food.
Color me food
Examples include pigments in hemoglobin (Hemoglobin) makes the meat color Dong chlorophyll (Chlorophyll) in green plants. Substance carotene carotenoids. (Carotenoids) orange and yellow, like beta - carotene in carrots and sweet potatoes. The substance beta-lane (Betalains) the fuchsia of beets and fruit. Finally, the phenolic compounds Malik (Phenolic Compounds), which has many categories, including Anthony, Zrenjanin (Anthocyanins) Many colors of blue, magenta and orange colors such as red grapes, Autumn Tim Mulberry. purple cauliflower blue pea flowers Lavonia Patapsco compounds (Flavonoids) white and yellow and substance Quinones (Quinone) and xanthones (Xanthone) as a dark purple mangosteen.
Color me food
The colors of these natural pigments are not stable. Especially when heated with air. Conditions or when the pH changes from the original. Which makes changes to the chemical structure of the pigment. Its color will change or fade away with. The pigment, each with a stable and sensitive to changes varies. A pork or beef stored for a long time. Hemoglobin reacts with oxygen from the air to a dark brown. Chlorophyll in vegetables is yellowish green when boiled. The heat makes the structure of its dissolution. Water pea flowers change from blue to purple when squeezed lemon juice. The color of Anthony Saiyan changed by increasing the acidity of lemon.
Pigments in some foods will have clearer when changes in diet, shrimp and crabs that turned orange when cooked. The bound proteins carotene carotenoids them we do not see color. When the heat is broken down to see orange clear up. Raw green mangoes and bananas are ripe enough to turn yellow, because chlorophyll decay. The color of carotene Boyd became more pronounced.
The pigment then Changes of other elements In a chemical reaction that occurs.