THE VALUE OF COMPOUNDS THAT CHANGE THE COLOR OF FOOD RAW MATERIALS AND FINISHED PRODUCTS

ABSTRACT

Information is given on the use of natural and synthetic (organic and inorganic) dyes to give different colors to food products and semi-finished products, as well as on the coloring of products formed during the preparation of food products.

АННОТАЦИЯ

Приведены сведения об использовании натуральных и синтетических (органических и неорганических) красителей для придания различной окраски пищевым продуктам и полуфабрикатам, а также об окрашивании продуктов, образующихся при приготовлении пищевых продуктов.

Keywords: amaranth plant, leaf, stem, flower, amaranth oil, amaranth flour, medicinal properties.

Ключевые слова: пищевая добавка, сырье, хлорофилл, хиноновые красители, каротиноиды

Consumers become accustomed to a certain color of food, in which the color of the product is associated with its quality. At the same time, in the conditions of modern food technologies, products often change their original color, which is familiar to the consumer, and in some cases acquire an unpleasant color. This, of course, makes food less attractive to the consumer, affects appetite and digestion. Natural and synthetic (organic and inorganic) dyes are used to give different colors to food products and semi-finished products. They are widely used in the production of confectionery, drinks, margarine, some types of canned food, etc.

Materials for color correction. These include compounds that change the color of food raw materials and finished products. Among them, we can distinguish coloring products formed during the preparation of food products or additives that break down natural pigments - bleaches.

For example, SO₂ is sulfur dioxide. Solutions of H₂SO₃ and its salts act as bleaches and preservatives, slow down the enzymatic browning of vegetables and fruits, and slow down the formation of melaoidins. It should also be remembered that SO₂ breaks down vitamin B1 and affects the protein molecule, which can lead to unpleasant consequences.

Potassium nitrites and nitrates are used to preserve the red color when processing (marinating) meat and meat products. Myoglobin is a red dye that reacts with nitrites to form nitrosomyoglobin and does not change when boiled.

Potassium bromate (KBrO₃) is used as a flour bleach, but its use leads to the breakdown of B vitamins, PP and methionine.

A separate group of carotenoids is made up of their derivatives: flavoxanthin, lutein, rubixanthin, violoxanthin, rhodoxanthin, canthaxanthin. For coloring food products, α-, β- and γ-carotenes isolated from vegetable raw materials (carrots, sweet peppers, peppers) or obtained microbiologically are used. Chlorophylls are pigments found in plants, fruits and vegetables that give them their green color (cabbage, peppers, lettuce, dill, kale, carrot leaves, nettles).

Natural chlorophyll (E140), isolated from the above plant objects and used as a green dye, is notable for its instability, especially in acidic environments, at high temperatures (green color becomes olive, then becomes yellow-brown). . Chemically modified forms of chlorophyll have a relatively stable color: Cu-complexes of chlorophyll (E140), Na- and K-salts of chlorophyll Cu-complexes (E140). The former is soluble in water and the latter is soluble in oil.

Quinone dyes. Permitted dyes in this group include hacarmine, alkanine and curcumin. Alkanin (alkanet) is a red-brown dye (E103) obtained from the root of the alkane plant. This paint color was not widely used due to insufficient durability. Curcumin is a yellow dye (E100) that does not dissolve in water, therefore it is used in the form of an alcohol solution. It is obtained from a plant of the fig family - turmeric. The permissible daily dose is 2.5 mg per kg of body weight. Another representative of this group is turmeric (E100) - turmeric root powder. The permissible daily dose is 0.1 mg per kg of body weight.

Carmine is a red dye derived from anthraquinone.

Carminic acid

Carmine is obtained from cochineal, an insect that lives on cacti growing in Africa and South America.

Alkanin is a derivative of 1,4-naphthoquinone.

Alkanin

Turmeric is a natural yellow dye derived from the perennial plant Suruma longa, which belongs to the ginger family.

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