Journal of Food Technology and Preservation

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Perspective - Journal of Food Technology and Preservation (2021) Volume 5, Issue 8

Biological effects on food.

A food coloring is a dye, pigment, or substance that, when added to food, drugs, or preparations can provide color. The Food and Drugs overseeing is responsible for regulating dyes to assure their safety. Food dyes are classified based on their necessity of certification. Conforming to the Food Drug Administration [1], dyes are used to consult color to food that has lost it and to improve the color or provide it to un colored food to make it attractive. “Any substance is not normally consumed as food by itself and not normally used as a typical ingredient of food, whether or not it has nutritive value, the intentionality of which to food for a technological, including overworked purpose in the manufacture, processing, preparation, treatment, packing, packaging, transport, or holding of such food” is what a food preservative is defined as results, or maybe reasonably expected to result directly or indirectly, in it or its by-products becoming a component or otherwise affecting the characteristics of such food”.

Author(s): Martin Claria

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