Natural Food Coloring Agents

Since ancient times, natural food coloring agents have been utilized. They were employed in some situations to preserve food. The majority of customers today appear to prefer the usage of natural ingredients over synthetic ones, which are thought to be more effective in the food business.

The total decrease in food coloring agents is currently a topic of great interest. The great range of innate qualities of the coloring compounds might lead the classification of naturally generated colorants to become highly difficult. Because they can come from a wide range of natural sources, natural colorants can have a large range of chemical compositions that affect their characteristics, solubilities, and stabilities in different ways. They can also come from different sources, such as plants or animals.

The four main subcategories of naturally occurring food coloring agents are anthocyanins, carotenoids, beet colorants, and phenolic chemicals. Curcuminoids are a different class of natural food coloring, with curcumin being the most well-known and frequently used colorant in this class.

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