- Have you ever wondered about that perfectly orange orange, or that perky pink frosting, or that cool refreshing blue-green beverage? Well, it's all generally washed over in food coloring. People have come to expect certain foods to be that certain "natural" color. Food can be identified by their signature color(s). Sometimes the color of a food can even signify the state of the food; such as it's freshness, whether it was cooked to long or not enough, or even whether its edible.
- There are two types of food coloring. They are known as dyes and lakes, which are both color additives. Color additives are basically anything that can apply color to things. Dyes dissolve in water and aren't soluble in oil. Lakes are also not soluble in oil, but are dispersive with oil. Lakes contain dye and insoluble substance.
- So why is food dyed exactly, again? If people want foods to have its natural color, the legitimacy of the food's color contradicts our fondness of "natural" color...
Reasons for dying can include: reducing color loss, reducing variation in color, enhancement of natural color and giving food a signature look. The consumer tends to associate flavors with color as well. In conclusion, the color of foods can determine its appeal, identity and its company's success. Ideals play a huge role in the use of food coloring.
http://www.cfsan.fda.gov/~lrd/colorfac.html
http://en.wikipedia.org/wiki/Food_coloring
http://www.atlantaparent.com/07-04-Apr2007/apr07-art3-easter.html
http://www.oregonchocolatefountains.com/images/lemon-chocolate.jpg
http://www.dairy.com.au/consumers/images/dairyaustralia/ddf-adp-butter-home-1.jpg
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