Colors

Color is a very important quality indicator of both fresh and processed food. It also plays a significant role with consumer evaluation of food products. It is fully understandable because the composition and amount of colors in a product undergo an alteration during ripening, the storage of raw materials, and the production of the final product. The lack of stability in natural colors can cause both enzymatic and non-enzymatic reactions and weakening or a change of color may occur.

We know how to select the tone to have the color of a created product similar to the color of a basic raw material, and on the other hand, in case an application is colorless, we know which colors should be applied to obtain a product with an attractive, natural tint. Acting on food market we have at our disposal a wide range of coloring preparations, significantly differing in origin, the way of formation, physical and chemical properties, and price. Pigments not only add aesthetic features to gelatin, beverages and even to fruit and vegetables but play an important role in pharmaceuticals as well.

In order to give color to a food product one applies:

• natural colors separated from natural vegetable or animal raw materials in the process of physical or chemical extraction,
• organic synthetic colors including a valuable subgroup: nature-identical organic synthetic colors,
• mineral colors and pigments, very comminuted (dust), steady colored substances, practically insoluble in solvents.

Natural and synthetic colors are applied for the purpose of:

• giving color to food products or in order to emphasize quality distinguishing features of a product (e.g. taste), expected by a customer (also on a subconscious level),
• restoring the lost color of a product or reinforcing a natural color of a product lost during processing, storing or transportation,
• assuring the same color to all production batches,
• coloring inedible surface rinds of food products (e.g. cheese rinds, cold meat rinds),
• surface labeling (e.g. meat, cheese) or coloring the products (e.g. Easter eggs).

 Colors can be added to variety of food products, including:

• cereal,
• confectionery,
• fruits and vegetables,
• dairy,
• meat preparations, fish and eggs,
• oils and fats,
• alcoholic and non-alcoholic drinks,
• tea, coffee, spices, etc.

Aromat-Vertex offers natural and synthetic coloring preparations of the highest quality.

• Chr. Hansen