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Nowadays due to increasing demand of the
food colors various companies are using food colorants to make their
food more merchandisable and marketable. Various types of colorants
are available in the market as coloring agents which are commonly
used in food industries, some known synthetic colorants include
brilliant blue, indigo carmine, citrus red, fast green, erythrosine,
and allura red. The main food bio-colorants are carotenoids,
flavonoids, anthocyanins, chlorophyll, etc. There has been a rising
safety concern and health implications of the use of food colorants
s in human diets. Consumer demand for natural colors is enhanced as
awareness about various toxic traits of synthetic food colors come
to be known. This article examines the concerns related to the over
usage of synthetic colors that can cause harmful effects on health
such as allergy, hypersensitivity, and even cancerous growth.
Furthermore, we have emphasized on using natural colorants in food
industry as not only have coloring properties, they have also been
found to possess number of pharmacological properties such as anti
mutagenic, antiinflammatory and anti-neoplastic, and anti-arthritic
effects. Key words: |
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Key words:
Chemistry, Food colors, Food industry, Natural colorants,
Synthetic colorants.
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