Cookbook:Food Coloring
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Food coloring or food dye is any type of dye or pigment added to food to add color. It can be artificial or natural.
Characteristics
editOrigin
editFood colorings are classified as either natural or synthetic.[1] Natural colorings are typically based on pigments derived from plants, insects, microbes, or minerals.[2][3] They can be either be from the whole product or consist of the purified color compound.[3] It's important to note that "natural" does not necessarily mean harmless or non-toxic,[3] although food-grade dyes should all be generally safe in countries where this is regulated.
One limitation of many natural colorings is their susceptibility to change under different environmental conditions like pH.[1][4] For example, beet juice ranges from a bright magenta (more acidic) to a deep violet-blue color (more alkaline).[1] Natural colorings can also sometimes add flavor to a dish, which may not always be desired.[2]
The following table lists some common sources of natural food colorings:
| Color | Common source(s) |
|---|---|
| Red, pink | Cochineal, carmine, beets, anthocyanins, lycopene, paprika[1][5] |
| Orange | Annatto, bixin, beta‐carotene[1] |
| Yellow | Turmeric, saffron, beta‐carotene[1] |
| Green | Spinach, spirulina, matcha, chlorophyll, pistachio[1] |
| Purple | Beets, red cabbage, anthocyanins, ube[5] |
| Brown | Caramel[1] |
| Black | Charcoal |
| White | Titanium dioxide[4] |
In contrast to natural food colorings, synthetic colorings—sometimes also referred to as "artificial" or "certified"—are synthetically derived from petroleum or, in some cases, plant sources.[1][3] These are further classified into dyes (water-soluble) and lakes (fat-soluble).[1][2] Synthetic colorings are more stable than natural colorings overall, though some will also change color or break down with light or changes in the environment. Note that dyes bleed and transfer easily, while lakes do not.[2]
The following table lists some common sources of synthetic food colorings:
| Color | Common source(s) |
|---|---|
| Red, pink | Erythrosine, allura red/red 40[1] |
| Yellow | Tartrazine, sunset yellow[1] |
| Green | Fast green[1] |
| Blue | Brilliant blue, indigotine[1] |
Solubility
editDepending on the chemical makeup of the pigment compound(s), food colorings can be either fat- or water-soluble. As mentioned, with synthetics, dyes are water-soluble and lakes are fat-soluble.
Consistency
editFood colorings are typically available as liquids (aqueous or oily), gels, pastes, or powders/granules.[2][6][7] Each type is suitable for different applications. Note that as the consistency gets thinner, the less pigment there is available to color the food. Note that with very thin colorings, you may end up excessively diluting the food while not achieving satisfactory concentrations.[8]
Selection and storage
editChoose your food coloring based on your desired properties. If you're trying to achieve bright, stable colors, synthetics will likely be best.[4] If you want more natural colors or don't mind some instability, natural colorings are a fine choice. If you will be incorporating it into an aqueous mixture like a beverage or sugar syrup, for example, choose a water-soluble variety. Avoid thin, watery colorings, which contain relatively little pigment.
While some colorings are more stable than others, it's generally best to store all of them in an airtight container away from light, heat, and moisture. Most commercially available products will keep at room temperature, but double-check the storage guidelines since some natural colorings may be perishable.
Use
editFood colorings are widely used across a variety of foods to make them more aesthetically pleasing and appetizing.[4] Notably, color influences our perception of flavor,[4] and flavored items are often colored to match our expectations. These colors may be mixed into the product or applied only to the outside.[7]
Dry colors must be hydrated or dissolved in either oil or an aqueous solution before use—for example, when coloring chocolate, it's important to dissolve a powder coloring a little cocoa butter first.[6][8] When experimenting with food coloring, start by adding a very small amount to your food base and then gradually work your way up.[6] With concentrated colorings, it can be easy to start with too much and overpower the base or other colors.
Recipes
editReferences
edit- ↑ a b c d e f g h i j k l m n Association, Research Chefs (2016-02-29). Culinology: The Intersection of Culinary Art and Food Science. John Wiley & Sons. ISBN 978-0-470-48134-9.
- ↑ a b c d e The Chefs of Le Cordon Bleu (2011-12-02). Le Cordon Bleu Patisserie and Baking Foundations. Cengage Learning. ISBN 978-1-4390-5713-1.
- ↑ a b c d Goldstein, Darra (2015-01-01). The Oxford Companion to Sugar and Sweets. Oxford University Press. doi:10.1093/acref/9780199313396.001.0001. ISBN 978-0-19-931339-6.
- ↑ a b c d e deMan, John M.; Finley, John W.; Hurst, W. Jeffrey; Lee, Chang Yong (2018-02-09). Principles of Food Chemistry. Springer. ISBN 978-3-319-63607-8.
- ↑ a b "Eating with Your Eyes: The Chemistry of Food Colorings". American Chemical Society. Retrieved 2024-08-16.
- ↑ a b c Friberg, Bo (2016-09-13). The Professional Pastry Chef: Fundamentals of Baking and Pastry. Wiley. ISBN 978-0-470-46629-2.
- ↑ a b Rinsky, Glenn; Rinsky, Laura Halpin (2008-02-28). The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional. John Wiley & Sons. ISBN 978-0-470-00955-0.
- ↑ a b Greweling, Peter P.; America (CIA), The Culinary Institute of (2012-11-06). Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner. John Wiley & Sons. ISBN 978-0-470-42441-4.