Food coloring is in many of the foods and beverages we encounter every day. Though we may not realize it, food colors and additives are responsible for keeping our food looking and tasting the way we expect. Many of the foods we encounter every day would not have the vibrant color we are used to if food coloring wasn’t so typical. In fact, many foods would look completely different and nowhere near as appealing.
Carotenoids, which are used mainly for their orange, red, and yellow colors, function as antioxidants in your body. They reduce free-radicals and help your eyes and skin, and lower your risk for cancer and other diseases. One of the most popular carotenoids is beta-carotene, which comes from sweet potatoes and pumpkins — it's often added to dairy products like margarine and cheese because it’s soluble in fat.
It's in all green plants and algae and is essential for their photosynthetic processes. We owe the oxygen in our atmosphere to chlorophyll. Not only that, but it gives mint and lime-flavored foods like ice cream and candy the color we want.
Anthocyane sind organische Stoffe, die Früchten wie Blaubeeren, Preiselbeeren und Trauben ihre intensive rote, violette oder blaue Färbung verleihen. Sie sind als natürliche Farbstoffe sehr beliebt. Denn dank ihrer Wasserlöslichkeit sind Anthocyane – im Gegensatz zu vielen anderen natürlichen Farbstoffen – für die Verwendung mit besonders vielen verschiedenen Produkten geeignet. Wasserbasierte Produkte wie Softdrinks, Götterspeise, und sogar auch dunkle Mais-Chips erhalten ihre Färbung durch Anthocyane.
It comes from the root of the turmeric plant that grows most abundantly in Southeast Asia and India, hence its association with some of that region's most popular foods. It's not only a favorite for its excellent flavor but the vibrant yellow color that it naturally imparts.