Food colors cocoa

Both cocoa and tea are well entrenched and this is not likely to change. Neither group is permitted as a food colorant in the US but they are permitted as food ingredients and this accomplishes the same end. 

In a standing mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, 3 to 4 minutes. Add the eggs, one at a time, and continue mixing until well blended. Mix in the buttermilk, vanilla, and food coloring. Then add the cocoa powder mixture. 

In addition to alkaloids (mainly theobromine), tannins, and other constituents, cocoa husk contains a pigment that is a polyflavone glucoside with a molecular weight of over 1500. This pigment is claimed to be heat and light resistant, highly stable at pH 3-11, and useful as a food colorant it was isolated at a 7.9% yield.2°... 

Flavorings. Various spices are employed to provide distinctive flavors in many bakery foods. Similarly, flavors and colors, both natural and artificial, are used to enhance bakery products in terms of both eating properties and appearance (6,15). Cocoa, chocolate, and many varieties of fmit, as well as some vegetables, (fresh, frozen, canned, and dried) are used in the food product or in fillings or icings. 

There are two important sources of brown polyphenols, cocoa and tea, used as colorants for foods. Both are very old and date back to antiquity. 

There are many phenolic substances in plants and thus in foods. Rich dietary sources of phenolics include fruits, tea, coffee, cocoa, and processed foods derived from these, such as wine. At high levels, and in particular when sugar levels are low, phenols impart an astrin-gency, bitterness, and color to foods. In red wine, unsweetened tea, and chocolate products, the taste is heavily influenced by the presence of phenolics. Therefore, an assessment of phenolic content in food is of great importance. 

Food Products Color Flavors anthocyanms, betacyanins, saffron apricot, banana, apple, cherry, grape, peach, pineapple, rasberry, strawberry, asparagus, capsicum, celery, tomato, vanilla, cocoa... 

These cocoa substitutes are of two kinds. First, they consist of otherwise unprocessed bulking agents with added flavor and color. The bulking agents employed are soybean flour, modified food starches, dextrins, or mixtures thereof. They are definitely offered as extenders none of the manufacturers recommend that they be used as a total replacement for cocoa. Manufacturers include Cargill, Inc., Minneapolis, Minnesota (Cocoa-Max), McCormick Company, Inc., Hunt Valley, Maryland, (McCormick Cocoa Extenders), and National Starch Chemical Corp., Bridgewater, New Jersey (N-Liven Cocoa). A.E. Staley Mfg. Co., Decatur, Illinois, entered the field but quickly dropped out. 

Cocoa seeds were obtained from pods harvested at various stages of development and supplied to us by the Hershey Foods Corporation Agribusiness Division from their research farm in Belize, Central America. Seed maturity was estimated by a series of visual clues including color and size of pods, color and consistency of seeds, and consistency of pulp surrounding seeds. From these clues, an approximate days after pollination (DAP) designation was assigned. 

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