Why Colors and Flavors are used in Biscuits and Bakery Products

Artificial colours and flavours  are usually used in biscuit manufacturing and are safe to use in food products.

They are normallyused in standard limits and are very effective in bringing colour flavours in Baking food products.

So in this article we will discuss about artificial colours, flavours or natural identical flavours. What they are? why they are being used in biscuits?

What are artificial Colours and Flavours?

Artificial colors are produced synthetically to dye and enhance most foods and beverages.

They are basically Edible Colours and Flavours. Also known as certified colors, artificial color additives must be approved by the FDA.

They are used far more often than natural colors in the food industry, due to to a lower cost, longer shelf life and higher reliability than natural dyes.

Color additives play a key role in product appeal, adding expected color and a perception of taste or sweetness.

From bright and vivid “extreme colors,” to muted pastels, a variety of hues can be accomplished from these additives.

However, only seven straight synthetic colors are approved by the FDA to use in food, all associated with a number.

What are Nature Identical Colours?

Natural colors are food additives derived from natural sources and are used to dye foods and beverages.

They come from a variety of sources, such as fruits, vegetables, seeds, leaves or minerals. Also called exempt colors, these pigments are safe for consumption according the the FDA.

Color additives make up the true color lost from light, air or temperature exposure, as well as add value. Like artificial colors made synthetically, natural colors play a key role in making products attractive and appealing to the public.

While they do not offer as bright of colors or reliable results as synthetic colors, they are gaining in popularity as consumers shop for more natural and organic products.

Why Colors and Flavors are used in Biscuits and Bakery Products?

  • Natural colors are more sensitive than artificial ones.
  • They tend to have a shorter shelf life. They also offer less vibrant colors and are more sensitive to heat and pH.
  • They are not advised to color opaque materials.
  • Natural colors are not as stable or consistent in the final flavor the the product and may also influence taste, odor or texture.
  • Artificial colors can achieve bright and reliable hues, without impacting the product’s taste or stability substantially.
  • They are also less expensive than natural colors, due to their relatively cheap production and starting materials.
  • There are two main types of color additives used in food production:
    • Dyes, which are water solvent and sold as powders, granules or liquids. They are most commonly used in beverages, dry mixes, baked goods, dairy products, jams, pudding, pie filling, yogurt, etc.
    • Lakes, which do not dissolve in water. A much more stable product than dyes, they are used in food with fats and oils that have less liquid. Lakes are used in coloring coated tablets, cake mix, donut mix, cheese, margarine, etc

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