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Authors
Affiliations
1 Department of Home Science, Bharathidasan Govt. College for Women, Puducherry, IN
2 Department of Botany, Tagore Arts College, Puducherry, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 49, No 9 (2012), Pagination: 395-400
Abstract
Food colours are one of the most important and essential additives for food industry and are used to compensate the loss of natural colours of food destroyed during various processing. Food colours are mainly used to make the food more appealing and attractive. The commonly used synthetic food colourants are Tartrazine, Carmoisine, Quinoline yellow and Allura red. The continuous use of these synthetic food colourant might lead to toxic and carcinogenic effect on human beings.
