Color is one of the food properties understood by sight sense and in terms of acceptance of the consumer is very important.
 Color of the food material, parallel with shape, size, and flavor is considered as its sensory properties and acts as a sight guidance for quality. Almost all foods, since they are raw until when they are changed into a complete meal are known to the customer with an acceptable color.
Color and flavor of food materials are in most cases related to each other. In terms of food industries, using colors for creating new products or improving products is very necessary and for this reason, using colors in food materials is increasing day by day.

 Adding color to the food is sometimes permitted and in some cases prohibited. In some cases, color is used to embellish the food product or making its appearance uniform which is also permitted. However it is sometimes used to hide and cover deficits in food products which in this case it is prohibited. The most important reasons of using food colors are as follows:

 • Replacing a color with the colors existing in food material that would be decomposed and decayed through thermal process.

• Making color unity in all series of production, for example, seasonal color change in the tomato picked can cause difference in color of the product.

• Adding color to products which naturally lack color, in order to create attraction for customers, for example, adding color to gelatin jelly. • Adding color to food material in order to grant identity to it or improve and intensify its flavor, for example, adding orange color to orange juice or soda.

Classification of Colors: In terms of origin of production, colors are classified in the following three groups:
 A) Pigments and mineral colors
B) Natural colors
C) Artificial and synthetic colors

 In field of food industry, variety is of the most important issues. Even the best foods of the world, if cooked with the same color and style, wouldn’t be liked any more.
For this reasons, the human being, in order to create variety in food appearance, referred to food coloring.
 Nowadays, various food colors are supplied in most big markets and stores in order to create more option, beauty, variety, and marketability. In a general classification, colors are divided into two classes: permitted and prohibited colors. In order to become more familiar with food coloring, refer to the notes of Esanse-Iran Co. which has an experience of 50 years in food coloring. Specific and high quality colors such as golden yellow food color.
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