ASSIG

NMENT OF BEVERAGE TECHNOLOGY:

COLOURANTS AND FLAVOURS/ESSENCE:

SUBMITTED TO:
MISS BISMA IQBAL:
SUBMITTED BY:
 SONIA NABI
 SAMAN SHAMIM
 SANOBER FATIMA
 SEHRISH MEHMOOD
 OMAMA MASOOD
OF
BS-III, SEMESETER V, SECTION B
DEPARTMENT: FOOD SCIENCE AND TECHNOLOGY
Colors and Flavors
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. Food colorants are also used in a
variety of non-food applications including cosmetics, pharmaceuticals, home craft projects, and medical
devices.

Natural Food Colors:

Natural food colours originate from a wide range of sources like vegetables, fruits, plants, minerals and
other edible natural sources. They impart colour when added to food or drink.Natural food colours are
preparations obtained from foods and other edible natural source materials obtained by physical and/or
chemical extraction resulting in a selective extraction of the pigments relative to the nutritive or aromatic
constituents.

Natural food colours are:

 Anthocyanins
 Betanin
 Carminic Acid
 Chlorophylls/Chlorophyllins
 Carotenoids
 Curcumin
 Riboflavin
 Carbon Black
 Caramels
Types, Properties And Functions:
Anthocyanins
Anthocyanins are water soluble pigments responsible for the attractive red, purple and blue colours of many
flowers, fruits and vegetables. They are sensitive to pH change, being reddest in strongly acidic conditions
and become blue as the pH rises. Used in drinks, jams and sugar confectionery.

Limits: 25g/kg

Health benefit:
 Antibacterial
 Antiviral
 Anti-inflammatory and anti-allergic
 Anti-carcinogenic
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Naturally occurring in: Black Grapes, Blackcurrents, Cherries, Elderberries, Red Cabbage, Strawberri

Betanin
The colour of beetroot is water soluble and has limited stability when exposed to light, heat and oxygen; It is
particularly suited to frozen, dried and short shelf-life products, such as ice creams and yoghurt.

Limits: Food additive ranged from 0.1 mg/kg bw/day for the elderly to 2.1 mg/kg bw/day in toddlers, whereas the
high exposure using this scenario ranged from 0.3 mg/kg bw/day for the elderly to 3.6 mg/kg bw/day in children.
Health benefits:

 Detoxifies body
 Fat free and energy giving
 Lower cholesterol and BP
 Prevet skin ageing
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Naturally occurring from beetroot
Curcumin
Tumeric is a well-known spice, used widely in cookery. Its pigment, curcumin, is oil soluble and tends to
fade in light, but has good heat stability. It gives a lemon yellow shade in food systems. Its applications
include pickles, soups and confectionery.

Limits: 50mg/kg

Healt benefits:

 Prevent cancer growth cells

 Lowering cholesterol
 Control blood pressure
 Treat diabetes
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Naturally occurring
Turmeric
E
Riboflavin
Riboflavin, Vitamin B2, is used for fortification and colouring. It is water soluble, heat stable and is used in
dairy products, cereals and dessert mixes.

Health benefits:

Give cardiovascular benefits

Ant carcinogenic
Limits: The average daily riboflavin intake from foods is 1.8 mg for ages 2–5 years, 1.9 mg for ages 6–11, and
2.1 mg for ages 12–19 . In adults, the average daily riboflavin intake from foods is 2.5 mg in men and 1.8 mg in
women

E-NP
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NATURALLY OCCURING IN:Eggs, Milk, Yeast

Synthetic Food Colour:

Also known as artificial food colors, our synthetic food colors are processed & manufactured chemically.
Our food colors have high utilitarian value & are vastly used dyes in the food, pharmaceutical, cosmetic &
various other industries.
Types ,Properties And Function:
Synthetic food colours are:
 Quinoline yellow
 Carmoisine
 Tartrazine
 Erythrosine
 Blended Food Colours 
 Egg yellow Blended colour
 Dark Chocolate Blended Colours
 Apple Green Blended Colours
 Coffee Brown Blended Colours
Primary Food Colours – Primary Food Colours are water soluble, and exhibit coloring power when dissolved.
Our food colors have high utilitarian value & vastly used dyes in food, pharmaceutical, cosmetic & various
other industries. These primary food colors are in accordance with the international food quality standards.

Quinoline Yellow – Quinoline Yellow, a bright yellow dye with green shade. We provide excellent quality
Quinoline Yellow Food Colours. These food colors are process by making use of high grade ingredients
keeping in mind the quality norms.
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Limit:50mg/kg

Carmoisine – Carmoisine, a red to maroon shade in applications, is admired for its usage in cold beverages,
ice cream, sweat meat and allied. We are an unparalleled name in offering a wide gamut of Carmoisine
Color.
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Limits:500mg/kg

Tartrazine – Tartrazine, a synthetic lemon yellow azo dye, used wide variety of foods including desserts and
candies, soft drinks, condiments, and breakfast cereals. Our customers across the globe vouch for our
quality, reliability and service.
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Limits:0.5mg/kg

Erythrosine – Erythrosine gives a pink to reddish pink shade in applications, is commonly used in candies,
popsicles and cake-decorating gels. Our color pigments are widely appreciable in adding attraction to
 different products.
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Limits:0.1mg/kg

Potential applications of laccase in the food industry

Abstract
Laccase is a widely studied enzyme because of its potential use in several areas such as textile,
paper and pulp industries. This review presents the potential application of this enzyme in the
food industry. Laccase can be used in bioremediation, beverage (wine, fruit juice and beer)
processing, ascorbic acid determination, sugar beet pectin gelation, baking, and as biosensor and
to improve food sensory parameters. Laccase could increase productivity, efficiency and quality
of food products without a costly investment and has the advantage of being a mild technology.