Snack foods colorants

Colorless Foods. The principal use of color additives in food is in products containing Htde or no color of their own. These include many hquid and powdered beverages, gelatin desserts, candies, ice creams, sherbets, icings, jams, jeUies, and snack foods. Without the addition of color to some of these, eg, gelatin desserts and soft drinks, all flavors of the particular product would be colorless, unidentifiable, and probably unappealing to the consumer. 

Meat products, soups, pickles, snacks, bread crumbs presence of flavors of specific oleoresins restricts use as food coloring in confectionery and desserts... 

Color is important in all forms of potato products, boiled, baked, fried, and chipped. Where a limited number of broad classifications are used, as in some commercial processing situations, use is made of visual reference charts showing a limited range of colors. Such charts are available for French fiies (Munsell USDA Frozen French Fry Standard, X-Rite Right On Colour) and for potato chips (Colour Standards Reference Chart for Potato Chips, Snack Food Association). 

Erythrosine (cherry red) used in coloring cherries in fruit cocktail and in canned fmits for salads, confections, baked goods, dairy products, and snack foods FD C yellow no. 5... 

One study considered the toxicity of aspartame when coadministered with the food colorant. Quinoline Yellow (QY). In this study it was shown that synergistic effects are observed when these two additives are given together. Monse neuroblastoma cells were induced to differentiate and grow neurites when the mixture of aspartame and QY was administered together. Inhibition of neurite outgrowth was found at concentrations of these additives theoretically achievable in plasma by ingestion of a typical snack and drink [47]. 

Uses Antistaling agent, starch complexing agent in biscuits, cake mixes, gravy mix toffee emulsifier controls starch gelation in snack foods, pastas improves dispersibility of coffee whiteners emulsifies fat in meat prods. enables use of fat-sol,-only ingreds, in fatless flavor oil/color systems Properties Amber vise, liq, acid no, 110-130 iodine no. 70-80 sapon. no. 45-500 100% cone,... 

Use in Human Foods. Confectionery sunflowers have a history of use in the snack trade and the trend continues (41). The roasted seed has a pleasant nutty flavor. Dehulled and roasted sunflower kernels can be used as a nut substitute in many confectionery and bakery formulas. Physical and organoleptic analysis of color, flavor, texture, and acceptance indicate that a 10-15 min roast at 177°C is the most desirable processing technique (37). 

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