Food coloring
Food coloring
Food coloring, or color additive, is any dye, pigment, or substance that imparts color when it is added to food or drink. They come in many forms consisting of liquids, powders, gels, and pastes. Food coloring is used both in commercial food production and in domestic cooking.
Pronunciation
- /ˈfuːd ˈkʌlərɪŋ/
Etymology
The term "food coloring" is derived from the English words "food", which is of Germanic origin, and "coloring", which comes from the Latin word "coloratus".
Related terms
- Dye: A natural or synthetic substance used to add a color to or change the color of something.
- Pigment: A material that changes the color of reflected or transmitted light as the result of wavelength-selective absorption.
- Additive: A substance added to another to alter or improve its properties.
- Food production: The processes and methods used to transform raw ingredients into food for human consumption.
- Domestic cooking: The preparation of food for consumption in the home.
Usage
Food coloring is used to enhance the color of certain foods and drinks, to provide identity to foods, and to protect flavors and vitamins from damage by light. They can also make food more attractive and appetizing, which can influence the perceived flavor in anything from candies to wine.
Types of Food Coloring
There are several types of food coloring, including FD&C (Food, Drug, and Cosmetic) colors, lake colors, natural colors, and coloring foods.
Safety and Regulations
The safety of food coloring and their use in food products is regulated by food safety authorities, such as the Food and Drug Administration (FDA) in the United States and the European Food Safety Authority (EFSA) in the European Union.
See also
External links
- Medical encyclopedia article on Food coloring
- Wikipedia's article - Food coloring
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