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Authors
Affiliations
1 Department of Food Science and Nutrition,
University of Agricultural Sciences, GKVK, Bangalore-65, IN
2 lADFAC, Bangalore, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 45, No 5 (2008), Pagination: 185-189
Abstract
The colours of food are an integral port of the culture and enjoyment of life. Food colours are found to have an effect in the choice of food by influencing taste thresholds, sweetness perception, food preferences, pleasantness and acceptability. Synthetic colours are added to foods to provide a colourful identity, to match the flavour and to create a festive appearance. Synthetic colours are more stable, impart better colour, uniformity and blend together easily to provide a wide range of hues. As a result the use of synthetic colourant became widespread.
