Important Terms (Food Colors)

Anthocyanins Red, blue, and violet water-soluble plant pigments of a phenolic nature.

Browning, food Darkening of foods as a result of enzymatic or nonenzymatic reactions.

Caramel Brown coloring matter made by heating sugars dry or in solution.

Carotenes Chiefly orange-yellow plant and animal pigments; some are provitamins A.

Certification, color Submission of a sample of a listed color additive to the Food and Drug Administration and, after chemical analysis, issuance of a certificate permitting marketing of the batch from which the sample was taken; certain color additives are exempt from certification.

Chlorophyll Green pigment of plants; chemically it is related to the red pigment of blood.

Colorant Substance that colors or modifies the color of another substance.

Excipient Inert substance used as a diluent or vehicle of a colorant.

Heme Color-furnishing portion of the red pigment molecule of blood and meat.

Lakes, color Water-insoluble pigments prepared by precipitating soluble dyes on an insoluble substratum, alumina in the case of food lakes. Listed color(ant)s Color additives that have been sufficiently evaluated to convince the Food and Drug Administration of their safety for the application intended.

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