Chapter 6: Colours Check Access

This chapter details the role of colour in the appreciation of food and as an indirect indicator of food quality. Coverage includes chlorophylls (essential chemistry, stability in stored and processed vegetables), natural sources of chlorophylls for use as food colourants, carotenoids, the chemistry of carotenes, xanthophylls and apocarotenoids, and the role of vitamin A. Details of the stability of colour in food processing is provided, including the effects of pH, metal ions and sulfur dioxide on colour. Natural pigments such as anthocyanins, betalains (beet pigments), brown quinone pigments in fruit and vegetables, tea quinones/flavonoids and squid ink (eumelanins) are all considered, along with turmeric, cochineal, sandalwood, safflower, caramel (malt extract) and flavonoids. Synthetic or artificial food colours, modern developments and legislation, E numbers and replacement with natural colours are all detailed, along with restrictions for use and the hyperactivity issue.