வேதியியல் அறிவியல் இதழ்

Impacts of Food Colours

Abstract

Grishmika Nikoya

Any dye, pigment, or other material that gives food or drink colour when added is referred to as a food colourant or colour additive. They are available in a variety of forms, including liquids, powders, gels, and pastes. Both commercial and home cookery employ the use of food colouring. Food colorings are also used in a variety of non-food products, such as cosmetics, medications, crafts for the home, and medical equipment. People associate particular colours with particular tastes, and everything from candy to wine can change how flavorful it appears due to food colour. The goal is to mimic a colour that the consumer perceives as usual, such as adding red colouring to glacé cherries (which would otherwise be whitish), but other times it's for effect, as the green ketchup Heinz introduced in 1999.