Пищевые красители в жизни человека

We can say that colour affects every moment of our lives. It strongly influences the clothes we wear, the fu
ishings in our homes and gardens, and the appeal of foods. Most of our colour choices are unconscious but much research has identified that the colour of our surroundings affects our moods and perception of quality.
Everyone is sensitive to the colour of foods. Appetite is stimulated or dampened in almost direct relation to the observer's reaction to colour. The colour we see clearly indicates the flavor we will taste. It is generally considered that people associate certain colours with certain flavors. Jeannine Delwiche in her work “The impact of perceptual interactions on perceived flavor” (2003) proved that the colour of food can influence the perceived flavour in anything from candy to wine. [4]
In terms of food manufacturing a good, for example, strawberry colour can indicate to the consumer a high quality product. Otherwise, a washed out or artificially bright product can indicate poor quality or an inferior product.
Numerous sociological, technical and economic factors have influenced the food industry over the last 20 or so years. Over this time the food market has changed rapidly with a much larger proportion of food being “processed” before sale and ready prepared to meet the needs of new consumers such as working mothers, single parent families and the increasing number of older people in the weste
world. The challenge to the food industry is to provide visually appealing foods that taste good and meet the consumers’ demands on quality and price. [5]

An established list of permitted synthetic colours eventually came into force in most countries early in this century. In the last twenty years however, consumers have become increasingly aware of the ingredients in their foods and as such they require foods to be as “natural” as possible. This combined with technological developments has fuelled the increase in the usage of naturally derived colours.
Today the food industry has an extensive colour palette available, allowing selection of the most suitable colour for their application requirements. Legislation is also in place to protect the consumer. Colour suppliers are however constantly striving to improve the technical and physical properties of their colour portfolio, to make the use of colour easier, to improve the stability and to meet customer demands on the functional additives used within colour formulations. [5]
The colour production industry aims to meet food and drink manufactures needs by providing a full range of colours to suit all applications, within current legislative constraints. There is however constant ongoing developments to improve the stability and handling properties of colours using formulation technology, new processing methods and to a much lesser extent (mainly restricted by legislative controls) development of totally new pigments.
Consumer pressure, sociological changes, and technological advances leading to more advances in the food processing industry have increased the overall colour market. The most significant growth has been in naturally derived colours owing to the improvements in stability as well as the food industries aim to meet the increasing consumer perception that “natural is best”.
Future growth is thought to be going to be greatest for naturally derived colours with a predicted annual growth rate of 5-10%. Synthetic colours are still forecast to grow but at a lower rate of between 3 and 5%. [5]
Within the UK and many European countries there has been a...