CHAPTER 5 :

CHEMICAL FOR
CONSUMER
FOOD ADDITIVE : COLOURING
BY : IRFAN FAIZAL
AFIQ HAIKAL
ALIA AYUNI
NUR AYU ADILA
 FOOD COLOURING
 Food coloring, or colour additive, is any dye, pigment or substance that imparts colour when it is added
to food or drink.
 They come in many forms consisting of liquids, powders, gels, and pastes.
 Food coloring is used both in commercial food production and in domestic cooking.
 Food colourants are also used in a variety of non-food applications including cosmetics, pharmaceuticals,
home craft projects, and medical devices
 Purpose of food colouring :
 To make food more attractive, appealing, appetizing, and informative
 Offset color loss due to exposure to light, air, temperature extremes, moisture and storage conditions
 Correct natural variations in color
 Enhance colors that occur naturally
 Provide color to colorless and "fun" foods
 Allow consumers to identify products on sight, like candy flavors or medicine dosages
 PERMITTED COLOURANTS : 1.E104: Quinoline Yellow
2.E122: Carmoisine
3.E124: Ponceau 4R
4.E131: Patent Blue V
5.E142: Green S
NATURAL FOOD DYES :
Annatto (E160b), a reddish-orange dye made from the seed of the achiote
Caramel coloring (E150a-d), made from caramelized sugar
Carmine (E120), a red dye derived from the cochineal insect, Dactylopius coccus
Elderberry juice (E163)
Lycopene (E160d)
Paprika (E160c)
Turmeric (E100)
 TURMERIC
 SYNONYMS : INDIAN SAFFRON
 ORIGIN : DRIED OR FRESH RHIZOMES OF CURCUMA LONGA
 FAMILY : ZINGIBERACENE ( GINGER FAMILY )
 ODOUR : AROMATIC
 TASTE : SLIGHTLY BITTER
 USES : CONDIMENT , COLOURING AGENT , STIMULANT & CARMINATIVE
 TURMERIC COMBINE WITH ANATTTO ~ CHEESES ,YOGURT, MARGARINE ,WINTER
BUTTER & SO ON
 USES & EFFECTIVENESS : 1. REDUCE HAY FEVER SYMPTOMS : SNEEZING,CONGESTION
2. REDUCE DEPRESSION
3. PREVENT BUILD UP OF FAT IN THE LIVER
4. REDUCE PAIN & IMPROVE FUNCTION IN PEOPLE WITH
KNEE
OSTEOARTHRITIS
5. SLOW BLOOD CLOTTING
6. DECREASE BLOOD SUGAR
 BUTTERFLY PEA [ CLITORIA TERNATEA ]
SYNONYMS : ASIAN PIGEON WINGS , BLUE BELL VINE , BLUE PEA ,
CORDOFAN & DARWIN PEA
ODOUR : SWEET SCENT
USES : TO MAKE NASI KERABU
BENEFIT OF BUTTERFLY PEA : 1. ANTI –HIV
2. ANTI-CANCER & ANTI –TUMOR
3. ANTI –MICROBIAL
4. REDUCE SEVERITY & STRESS
5. ANTIOXIDANT
6. ENHANCE COGNITIVE & BOOST BRAIN FUNCTION
7. TURNS LOWER BLOOD PRESSURE
8. IMPROVE HAIR GROWTH & REDUCE GREYING OF HAIR
9. HELPS REJUNAVATE THE SKIN & LESSEN WRINKLES
10. TO TREAT MENSTRUATION OR WHITE VAGINAL
11. IMPROVE EYESIGHT
 SAFFRON
 SYNONYMS : CROCUS
 ORIGIN : DRIED STIGMA OF CROCUS SATIVUS
 FAMILY : IRIDACENE
 ODOUR : STRONG , CHARACTERISTIC & AROMATIC
 TASTE : BITER
 USES : COLOURING AGENT & ANTISPASMODIC
 ACTIVE CONSTITUENT : COLORING MATTERS ( CROCIN & CROCETIN ) , COLOURLESS
GLYCOSIDE , VOLATILE OIL & WAX
BENEFITS : 1. PROVIDING ANTIOXIDANTS
2. PREVENTING NERVOUS SYSTEM DISORDER
3. BOOSTING MOOD
4. REDUCING PREMENSTRUAL SYNDROME
5. PROMOTING WEIGHT LOSS
SIDE EFFECTS & RISKS : 1. CAN BE TOXIC
2. ALLERGIC REACTIONS
3. EFFECT ON THE UTERUS
 ROSELLE PLANT
 SYNONYMS : HIBISCUS SABDARIFFA
 TASTE : LIKE SPICY SPINACH
 ODOUR : AROMATIC
 USES : 1. TO MAKE JAM & JELLIES , JUICE , CORDIALS
2. TO ADD COLOUR & FLAVOUR TO HERB TEAS
BENEFITS : 1. PROVIDE RELIEF FROM CRAMPS & MENSTRUAL PAIN
2. ANTI-INFLAMMATORY & ANTIBACTERIAL PROPERTIES
3. TREATS CONSTIPATION & PREVENT COLORECTAL CANCER
4. WEIGHT LOSS
5. REDUCE ANXIETY & DEPRESSION
6. CALM DOWN THE NERVOUS SYSTEM
7. ANTI-TUMOR & ANTIOXIDANT
8. HELP IN RESTORING HORMONAL BALANCE
9. BOOSTS IMMUNE SYSTEM ( PREVENTS COLD & FLU )
 PAPRIKA
 SYNONYMS : CAPSICUM
 ORIGIN : SPICE MADE FROM AIR DRIED FRUIT OF CAPSICUM ANNUUM
 FAMILY : SOLANACEAE
 TASTE : PUNGENT WITH SPICY
 USES :COLOURING AGENT FOR FOOD,PHARMACEUTICAL PREPARATION ,
COSMETIC , HEVERAGES & JUICES
BENEFITS : 1. HELPS IN HEALING WOUNDS
2. TREAT SKIN PROBLEMS
3. SUPPORTS HEALTHY DIGESTION
4. PREVENT HAIR LOSS
5. HELPS MAINTAIN HAIR COLOUR
6. INDUCES SLEEP
7. DECREASES THE RISK OF HEART ATTACK
 THANK YOU
BY : 5 RAJIN 2020