Table of ContentsWhat is food coloring?Suggest food coloring?Natural food coloringHistory of food coloringSynthetic food coloring (arterial food)The downside of food Artificial coloring What is food coloring? Food coloring? Food coloring is a pigment or any substance that can color the food we eat or the drinks we drink, this can come in many forms like liquid, powder, paste and even gel. They are used to make the orange color of oranges brighter and more consistent. And added to marshmallows to make them whiter. Say no to plagiarism. Get a custom essay on “Why violent video games should not be banned”?Get an original essaySuggest food coloring?Why do people add color to food? There can be several reasons for this: To make the food more appealing to the person eating it. Give color to neutral food. Allow the buyer to recognize the products ordered. Enhance the color that appears naturally. Natural food colors There are many foods. which contain its natural color and can make a big difference in food. Some of the most common natural food colors are carotenoids, chlorophyll, anthocyanins and turmeric: carotenoids have a red, yellow or orange color and the best known carotenoid is beta-carotene which gives their color to sweet potatoes and with pumpkins. Beta-carotene is often added to margarine and cheese to give it a more delicious color. Chlorophyll is a natural pigment found in all green plants. Foods flavored with mint and lime, such as candy and ice cream, are often colored using chlorophyll. Anthocyanins give grapes and blueberries their deep purple and blue colors, and they are often used to color water-based products like soft drinks and jelly. Turmeric is not only used as a spice, but also as a pigment to give foods a pleasant dark yellow color, such as in mustard and other foods. And there are many other food colorings or specialized derivatives of these groups, including: Red-orange annatto coloring made from a seedCaramel coloring made from caramelized sugarCarmine a red coloring derived from the insectElderberry juiceLycopenePaprikaTurmericBlue colors are particularly rare but we found them in spirulina.History of Food ColoringIn ancient times, natural ingredients like plant and herb extracts and peels of vegetables and fruits were used to add rich color to foods, for example, they used carrots for orange color, spinach for green color, tomatoes for red color and more. Adding stains to food is thought to have occurred in Egyptian cities as early as 1500 BC, when candy makers added natural extracts and wine to improve the appearance of products. With the onset of the Industrial Revolution, people became dependent on food produced by others. . Many synthesized dyes were easier and cheaper to produce and had more coloring properties than naturally occurring substitutes. Many dyes have been produced in industries without confirming the harmfulness of these products which affect the lives of people who consume these products in their diet. In the industrial age, candy dyes with toxic chemicals were especially common so that