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Abstract

A COMPREHENSIVE INSIGHT TO NATURAL FOOD COLOURANTS

Dr. Sneha Shaji*, Dr. Namita D. K., Dr. Shivaram N. G. and Dr. Lalitha B. R.

Abstract

Not just the taste; colour, flavour and odour, plays a crucial role in perception of food. The objective of adding colour to foods is to make them appealing, augment the loss of colour during food processing etc which makes the food and pharma industries to concentrate more on the appealing colours of the food articles or medicines; they manufacture. Here they have to be careful in adding synthetic/ artificial colours for their hazardous effect on the health. Nowadays consumers are aware of the ill effects and toxic nature of synthetic colours and also about the benefits of natural colourants. Manufacturing of safe, viable, long lasting, cost effective colourants is a challenge and is the need of the hour too. Current over review article covers in detail about basic information of various sources, analysis, limitations and future prospects of natural colourants.

Keywords: Food colour, Synthetic colours, Natural dyes.


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