date:Sep 06, 2012
f the food can influence the perceived flavour. Sometimes the aim is to stimulate a colour that is perceived by the customer as natural or sometimes it is for effect. Off-colour foods are generally considered inferior in quality and so colours are added. Colours can also protect vitamins and flavours that may be affected by sunlight during storage. Usage of colours can enhance the natural colour of a dish and introduce decorative colours to other foods.
Specialty food ingredients typically pres