Colour of a food substance is important to indicate its freshness and safety that are also indices of good aesthetic and sensorial values. Natural food colourants are of great importance in the food industry. Since synthetic food colours have been suspected of causing cancers, atherosclerosis, arthritis and other degenerative diseases due to their ability of generating harmful free radicals, use of such colourants in food products has been discouraged by the regulatory agencies. Hence, naturally derived food colourants have, therefore, emerged as a potential alternative to such harmful pigments/colourants in food and pharmaceutical applications. Following are some of the natural colourants:
Curcumin Colour
Curcumin finds use as a food colour in dairy products, beverages, cereal, confectionary, ice cream, bakery, and savory products. It can be used in flavoured milk drinks, cultured milk and desserts to obtain lemon and banana colours in....
