The use of colorants in food products from the perception of color as a characterizing element and indicator of quality in many products.
The food industry uses colorants to compensate for color changes due to production processes, but sometimes they also mask the poor quality of raw materials. In some areas, such as confectionery, colorants are also widely used for decoration and artistic purposes.
Colorants used in the food industry can be divided into two broad categories: Natural and synthetic colorants. Natural colorants are usually of plant origin (anthocyanins, carotenoids, curcumin), but can also be of animal origin (cochineal). Synthetic colorants are generally more stable and cheaper, but are perceived by consumers as more problematic for human health. The latest trend is for natural colorants to replace synthetic colorants in products in increasing proportions. Colorants can also be divided according to their solubility properties, so there are water-soluble dyes such as E127, E129 and anthocyanes, or fat-soluble colorants such as annatto, carotenoids or Sudan. Regulations allow the use of some colorants in some food products (E123, E127, E142 etc.), while other colorants are prohibited due to toxicity (E103, E143, Sudan etc.).
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