5. Food Colors

  1. Mathew Attokaran

Published Online: 7 FEB 2011

DOI: 10.1002/9780470959152.ch5

Natural Food Flavors and Colorants

Natural Food Flavors and Colorants

How to Cite

Attokaran, M. (2011) Food Colors, in Natural Food Flavors and Colorants, Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780470959152.ch5

Author Information

  1. Plant Lipids Limited, Cochin, India

Publication History

  1. Published Online: 7 FEB 2011
  2. Published Print: 18 MAR 2011

ISBN Information

Print ISBN: 9780813821108

Online ISBN: 9780470959152



  • food colors, and consumer opinion - suppressing or increasing appetite;
  • mechanism of color perception;
  • color, and spectrum of light - interaction in eye, light receptors with spectral sensitivities;
  • pigments, chemicals - selectively, absorbing and reflecting spectra of light;
  • similar food, viewed in sunlight and artificial light - being different;
  • food colors, efforts for making food attractive - addition of color and color-contributing ingredients;
  • Code of Federal Regulations (CFR) of U.S. Food and Drug Administration (FDA) - seven synthetic colors for use in food;
  • consumer concerns, and synthetic dyes - natural color, a very desirable alternative;
  • color measurement of foods - with a Lovibond tinctomet;
  • color sources, green leaves, flowers, microbes and insect materials - use in food


This chapter contains sections titled:

  • Mechanism of Color Perception

  • Food Colors

  • Measurement of Color