Synthetic Food Colour and Food Chemicals

We all are aware of the fact that presentation of any product gives it an additional value. Henceforth, attracts more and more onlookers. Same goes for the food items as well. More tempting it looks, more foodies it attracts! Owing to this fact, all food chains these days have started using synthetic food colours. These can also be termed as artificial colours. Derived from the chemical reactions, these are often termed as food chemicals or food colours.

Known to give an appealing and irresistible look to your food items, these colours are largely demanded. Not just serving the food industry, these also have a great participation in pharmaceutical industries too and also proves to be ideal ingredient in many cosmetic products.. Leading to various colours like tartrazine, sunset yellow, amaranth, allura red, quinoline yellow, brilliant blue and indigo carmine, these synthetic food colours are very efficient in their assigned job. Their task is not just limited to provide alluring colour but these also add a distinct taste and aroma to your dishes. Due to the ongoing debate about the harmful effects, these food chemicals may cause trials are being made to make them organic and harmless. There are no evidences as such that would prove the extreme or concrete effects on humans but these certainly lead to allergies in some people and and also causes hyperactivity in few sensitive children. Understanding the significance of the danger that approaches on colouring food, Government in collaboration with several manufacturing firms have started natural food colour. 

If we talk about the positive points that one experiences with synthetic food colours, so it is that these are very easy to blend and the consistency these provide is also worth a note. These also corrects natural variations in hues. Another reason is their cost factor, being less expensive and yet granting excellent intensity and uniformity of colour and hues is highly appreciated. Paying a heed to the fact that natural or organic colours are expensive, shifting from these food chemicals to organic ones would be an unhurried procedure. Whether synthetic or organic, food colours ought meet the norms set by FSSAI, which is taking care of the delivered food colours would restrict even organic colours in case the pre requisite are not fulfilled. In many countries, respective government has put a limit to amount of synthetic colors or food chemicals to be used in the eatables or in any other end product.