… to expand its use as a food ingredient. Maltodextrin and gum … has potential as a food coloring
and functional ingredient. … its use as a food colorant and functional ingredient, overcoming …

… colorant mauveine in 1856 ushered in the discovery of several others (Burrows 2009). These
synthetic colorants gained popularity as food colorants due to … and other functional benefits. …

… Because different functional groups of colors bind to the active sites of food proteins, that …
between food colors and edible or inedible proteins is shown in Figure 7. Almost all food colors …

… Therefore, a multitude of factors can affect anthocyanins and as a result their potential as
a health enhancing functional ingredient and its ability as a food colorant could be …

… pigment colorants and toxicity of synthetic or artificial food colorants. Fruits and vegetables
are colourful pigment-containing food … Chlorophyll as a color and functional ingredient. J. …

… develop unique hybrid compounds with dual function (coloring and preservation). This is
because usually their individual use is directed only to one function, and to exert other activities …

… are to be labeled with a clear indication of their functional category (color) and their name
or E-number as listed in Annex II of Regulation (EC) 1333/2008. The E-numbers for the 40 …

… Grape pomaces and wine lees are also used to manufacture either food coloring agents or
tartrates. Anthocyanins (E 163), a food additive belonging to the functional class food coloring …

… and are suitable for use as food colors or as functional ingredients. The complexed copper
is … The choice of chlorophyll-derived products as food colors is obvious bearing in mind the …

… annatto for coloring butter in 1641. Denmark listed colors permitted for food coloring in 1836…
Aside from countless functional benefits for the consumer, color is now playing an even more …