NATURAL EDIBLE COLOURS AND FLAVOURS USED AS HUMAN HEALTH
AbstractColour is a molecule that absorbs certain wavelengths of visible light and transmits or reflects others whereas colourant is the activity of that molecule. Natural food colour is any dye, pigment or any other substance obtained from vegetable, animal, mineral, or source capable of colouring food drug, cosmetic or any part of human body, colours come from variety of sources such as seeds, fruits, vegetables, algae, and insect. Natural colour exists in their normal habitat at extremely low concentrations and as a result their extraction is expensive and highly sensitive to change.. Colour as a way to identify a food and a way to judge the quality of a food. Food colours come in many forms consisting of liquids, powders, gels and pastes. Food colouring is used both in commercial food production and in domestic cooking. Due to its safety and general availability, food colouring is also used in a variety of non-food applications including cosmetics, pharmaceuticals, home craft projects and medical devices
Article Information
8
4622-28
420
1928
English
IJPSR
Nitin Vikram *, Raj Narayan Kewat, Rudra Pratap Singh, Ramesh P. Singh and Pratibha Singh
Department of Biochemistry, Narendra Deva University of Agriculture and Technology, Kumarganj, Faizabad, Uttar Pradesh, India
biochemistnitin@gmail.com
02 May, 2015
22 June, 2015
30 August, 2015
10.13040/IJPSR.0975-8232.6(11).4622-28
01 November, 2015
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