Color, natural color we see in food

Color, natural color we see in food are two types of color from the food itself. 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 coloring food love food color pigments in food samples, including hemoglobin (Hemoglobin) made ​​flesh colored thrush 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 are blue, purple, red and orange as red grapes Autumn Tim Mulberry. purple cauliflower blue pea flowers Substance Lavonia Patapsco (Flavonoids) white and yellow and substance Quinones (Quinone) and xanthones (Xanthone) are dark as purple mangosteen color that food color that food color pigment based. naturally, these 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 change as acidity increased from lemon pigments in some foods will have clearer when changes in food shrimp and crabs turn orange when. ripen 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 carotenoids is more pronounced than the pigment then. Changes of other elements In a chemical reaction that occurs during the process of cooking and storage can cause colors like raw egg whites yellow crystal. When cooked into a white solid. The protein in egg white was broken down. Golden brown fried foods caused by a chemical reaction called the Maillard (Maillard Reaction) which is caused by protein and sugar in foods react when heated. A brown substance, which has a unique aroma. Including Apple Coconut and banana blossom When substances are then shredded poly phenols. (Polyphenolic Compounds) are exposed to oxygen in the air becomes a brown substance. The brown sugar in foods that are very high. And bring to high heat. The changing structure of the sugar called Karamay virtualization. (Caramelization), which causes a caramel brown and aromatic synthetic Here comes the color we add to food, called food coloring. As food additives in food coloring food. This may change or fade during processing and storage. Or food coloring to color the nature all have the same purpose, it is beautifully colored embellishments. So that consumers like us. Love that color food coloring in food products, such as eggs or butter as an ingredient. The color yellow will give the impression that there are more eggs or butter mixture. The color is an indicator of the unique features of the restaurant as well. Most people will remember the smell of the paint contains. I have studied about the color and flavor of juice. To taste the juice color and smells like vinegar relative red strawberry yellow. Grape juice, orange Then let's say the fruit. I believe that the answer is almost entirely colored in the color of the food coloring is used in the food industry is divided into two groups, as was natural and synthetic colors. Natural colors from raw material extraction to extract natural pigments, such as red from green from pandan Fang black from coal dust. Yellow from turmeric Brown caramel Etc. The synthetic compounds are made ​​from synthetic colors up. But it does not mean that synthetic dyes are harmful. Since synthetic dyes, synthetic process that has a high purity. No chemicals or heavy metal residues, so eat up. Unlike dye, which may contain heavy metals such as lead, cadmium, mercury and arsenic, which are harmful to the body contaminated food coloring food coloring This procedure allows the removal of one used as food additives. These include synthetic dyes To test the safety of the substance itself. Both in animals and in humans. By testing both the short and long term. To see if it is toxic or not. Accumulate in the body? And cause abnormalities in the body or food coloring food coloring food coloring of synthetic dyes are allowed in foods, including DuPont Solar 4 R (Ponceau 4R) Carmona's Xin (Carmoisine) and Ehrlich. Thomas R. Sean (Erythrosine), the Red Star brand Xin (Tartrazine), Sunset Yellow (Sun

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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 foodColor of natural pigments, these are rarely the. In particular, exposure to air, heat or when pH conditions changed from the original, which makes the chemical structure of the pigment changes to. It's color will change or fade away with. By each type of pigment stability and sensitivity to change, vary. Beef, pork, or beef, stored on the rare hemoglobin reacts with oxygen in the air causes a dark brown. Chlorophyll in green vegetables, yellow when boiled candies. Because the heat causes the structure of decomposition Butterfly pea, water changes color from blue to purple when squeezed lemonade put because the color of Antonio Sai ya NI naplian according to the increase of acid lemon.Pigment 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.

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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.