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Natural Colors Used In Foods
Natural colourants produced for use in an analogous way to the coal-tar dyes are crude extracts of pigments, which are basically unstable. The apparent stability of some food products owes more to the amount of pigment present than to the tinctorial power of the pigment itself.
For example, beetroot even after prolonged cooking retains an attractive deep red colour, but the extracted pigment is unstable. Anthocyanin preparations have found use in some products, but their colour variation with pH has restricted their use, mainly to acidic products. However, in nature, the flavonoids (Flavanoids are antioxidant molecules found in plant sources such as fruit, flowers, roots, stems, tea, wine, grains and vegetables. They are often responsible for the beautiful coloring of plant structures) produce colours from white through yellow, red and blue to black at the pH of cell sap. The potential colouring power of flavonoids is, therefore, great
What is the Mode of Nutrition in mosquito?
The word 'smog' consists of two words 'smoke' and 'fog'. This name was given because Fog in the atmosphere Condense on the carbon particles of smoke to form smog. There are two typ
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binomial nomenclature
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