Sutthiwong, Y. Caro, P. Laurent, M. Fouillaud, A. Currently, the vast majority of the natural food colorants permitted in the European Union and the United States are derived by extraction of the pigments from raw materials obtained from the flowering-plants of the kingdom Plantae.

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Biocolour is any dye obtained from any vegetable, fruits, plant, microorganisms, animal or mineral, that is capable of colouring food, drugs, cosmetics or any part of human body. The production of the synthetic colourants is economically efficient and technically advanced but many artificial synthetic colorants, usually used in foodstuff, dyestuff, cosmetics and pharmaceutical manufacturing processes, causes various hazardous effects like toxic diseases such as cancer and other behavioral problems in children.

To counteract the ill effects of synthetic colourants, there is worldwide interest in process development for the production of pigments and colours from natural sources.

Gokhale S. HISTORY From time immemorial, color has been an important criterion for acceptability of products like textiles, cosmetics, food and other items. In Europe, it was practiced during the Bronze Age. The earliest written record of the use of natural dyes was found in China dated BC. According to Aberoumand in the Indian subcontinent, dyeing was known even in the Indus Valley period BC and has been substantiated by findings of colored garments of cloth and traces of madder dye in the ruins of Mohenjo-Daro and Harappa civilization BC.

Roy S. Biotechnological potential of Phaffia rhodozyma, J.



Published on Feb 21, Abstract Colour of food is an integral part of our culture and enjoyment of life. Colour is also an important parameter for sensory analysis and consumer preference. However using synthetic colour could be harmful for health of a consumer. The present article will enable to understand the what are biocolour, how they can be extracted and where they can be used. Introduction: The colour of food is an integral part of our culture and enjoyment of life. They have been used to enhance the aesthetic value of foods.


BIOCOLOURS - The new generation additives

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