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Food colorants: anthocyanins.

F J Francis1

  • 1Department of Food Science and Nutrition, University of Massachusetts, Amherst.

Critical Reviews in Food Science and Nutrition
|January 1, 1989
PubMed
Summary

Natural food colorants are increasingly popular, with patents showing a five-to-one ratio over synthetics. Research explores diverse natural pigments, their extraction, and formulation for various hues and solubility.

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Area of Science:

  • Food Science
  • Chemistry
  • Biotechnology

Background:

  • Growing consumer demand for natural food ingredients.
  • Increased patent activity in food colorants, favoring natural sources.
  • Synthetic colorants face scrutiny, driving innovation in natural alternatives.

Purpose of the Study:

  • To review the landscape of natural food colorants.
  • To categorize natural pigments and their chemical properties.
  • To outline the processing and formulation of natural colorants.

Main Methods:

  • Patent analysis to gauge research interest.
  • Chemical classification of natural pigment groups.
  • Description of extraction, purification, and stabilization techniques.

Main Results:

  • Natural pigments dominate new patents, outnumbering synthetics 5:1.
  • Key natural colorant classes include anthocyanins, carotenoids, and chlorophylls.
  • Diverse hues (green to violet) and solubility (water/oil) are achievable.

Conclusions:

  • Natural food colorants represent a rapidly expanding field.
  • Chemical modification and formulation offer versatility in hue and stability.
  • The processing of natural pigments is crucial for their application.

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