Agriculture Reference
In-Depth Information
2
Natural food and beverage colourings
A. Kendrick , LycoRed Limited, UK
Abstract:
This chapter describes the range of food colours currently used commercially
that are generally regarded as being natural because they are either colouring substances
from natural sources or are produced by synthesis and are the same as those found
in nature. The pigments discussed are curcumin, beetroot, lutein, anthocyanins,
carminic acid/carmine, chlorophyll/chlorophyllin, caramel, lycopene, annatto,
carotene and paprika. The chapter covers their sources in nature, features and
benefi ts, extraction, commercial forms available, stability, typical food and
beverage applications and key factors to be considered when the pigment is
used in food and beverages. Relevant European legislation is discussed where
applicable.
Key words:
natural colours, curcumin, beetroot, lutein, anthocyanins, carminic acid/
carmine, chlorophyll/chlorophyllin, caramel, lycopene, annatto, carotene, paprika.
2.1 Introduction
There is no current legal defi nition of a natural colour and indeed some 'natural'
colours that are widely used in Europe such as lutein (approved as E161b) are not
allowed for use as a food colour in the US. Specialist trade associations and
individual companies have policies and guidelines about which colours are
considered natural. Although these tend to have good agreement on the bulk of the
colours they often diverge on some of the contentious issues.
This chapter describes the range of natural food colours currently used
commercially, their sources, features and benefi ts and the specifi c attributes that
must be considered when introducing them to a mass produced food or beverage.
It discusses the colours generally regarded as being natural because they are either
colouring substances from natural sources or produced by synthesis and are the
same as those found in nature. A summary of these, the labelling options and key
applications are presented in Table 2.1.
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