Food colouring

The determination of the quality of the foodstuff generally really depends on several factors among them the taste, the colour of the texture and the nutritive value.
But before these factors was considered in a fisual manner the colour factor appeared beforehand and occasionally was critical.
Apart from as the factor that was decisive the quality, the colour could be also used as the indicator of the freshness or the maturity.
The colour also could show whether some mixing or the processing has been carried out with good or not yet.
FDA defined additional dye as dye, the pigment or the other material that was made by means of synthetic or chemical or the natural material from the crop, the animal or the other source that was extracted, was isolationed, that when being added or used to the foodstuff, medicine or cosmetics, could become part of the colour of this material.
Five because that could cause a material to be coloured that is:
1.Pigmen that naturally was met to the animal and the crop.
2.Reaction caramelisasion that produced the colour of chocolate.
3.Reaction Maillard that could produce the unclear colour.
4.Reaction oxidation.
5.addition the good pigment the natural pigment (the pigment) and synthetic.
In the processing of modern food, colouring matters were often added with the aim of improving the colour from the foodstuff or to reinforce the original colour from this foodstuff material.
In this Chapter discussions were about the pigment restricted only for the natural pigment (the pigment) and the synthetic pigment that including the group of the food additive.