Spray Food Coloring
Spray Food Coloring is a product that is produced in accordance with health, has practical use, can sometimes add a glossy and sometimes a matte texture, adding attractiveness by coloring the products as desired. The subject of this article is Spray Food Coloring and we will try to provide detailed information.
Spray Food Coloring
Spray food dyes are simple to use, have a long shelf life and are very easy to store.
This product, which is generally used by pastry chefs, is widely used in many areas and even used by children in their experiments under control during their education, this product has numerous uses and shapes.
Spray Food Coloring Types
Generally, it is widely used in desserts and cakes, sometimes it also contributes to keeping the product fresh by minimizing air contact. Besides coloring the product, they make the color more vivid.
Please contact us for all your questions about spray food paints.
Types of Food Coloring
Food dyes can be classified as natural, semi-synthetic and synthetic according to the substance used in production. But the more useful classification is structured according to the form of the substance. Accordingly, in food dyes; There are different forms such as liquid food coloring, powdered food coloring, water-soluble food coloring, oil-soluble food coloring, natural food coloring, synthetic food coloring, and spray food coloring is the most preferred derivative.
Liquid food dyes are mostly used in products in liquid form, water-based paints are used in products with high water content, and oil-based paints are used in products with intense oil.
Natural food dyes are plant-based. Pigments such as chlorophyll, carotenoid, anthocytanin, betalain that give color in these are obtained from natural substances such as saffron, red pepper and fruit juice.
The dye selection to be used is primarily selected according to the product to be used. The product is chosen according to whether it is oil-based or water-based, are there any problems with the use of synthetic paints? Or is it necessary to use natural dyes? The physical feature of the product to be used; Is it a powder product? Is it a liquid product? Many factors such as direct questioning in the selection of the paint to be used will be effective in your choice.
What is Food Coloring?
In general terms, food coloring is a kind of dye, pigment or chemically created substance that is applied to a human skin, food, various drugs and different cosmetic products, giving color to the objects we have mentioned when added to them.
The Use of Food Coloring
It is used to minimize the effects of many different factors such as light, air and humidity, to which products are exposed in many areas.
In general, it is used for the purpose of meeting the consumer expectations of the food in question.
To increase the flavor ratio of cakes and cakes to the highest possible level, especially with natural and homemade food dyes.
From a technological point of view, to create a known and general color for any product that has been produced.
Are food additives halal?
Halal food is food that is accepted by Muslim food consumers based on the compliance of the food with Islamic rules.
It is very difficult to say that the additives specified with E numbers are halal or haram with a definite rule. However, it is possible to determine to a certain extent the E numbers that are likely to be haram and should be avoided.
These additives are: E120, E160 (a), E471, E472, E473, E474, E475, E476, E477, E478, E542, E570, E572, E631, E635, E640 920.
Food Coloring
Food additives can change the color, appearance, flavor, smell, etc. of foods. It is defined as chemical substances used for purposes such as regulating their sensory properties, preserving their nutritional values, increasing their durability, that is, their shelf life.
Food dyes, which constitute a subgroup of food additives, are defined by the International Food Codex Commission (The Codex Alimentarius) as “additives added to food to color or regulate the color of food”. Many substances with color-giving properties can have different chemical, physical and physicochemical properties due to the differences in their chemical structures. These features are used in which type of products and for what purpose.la determines how they will be used. The negative effects of the currently applied food processing techniques on the appearance of the processed foods reveal the need to color the foods due to technological reasons.
Purpose of food coloring
Food coloring is a substance that is not used as food alone. Food dyes are applied to processed foods; It is used as a result of deteriorated, lost or unwanted colors as a result of processing. In addition, these substances added to foods increase the popularity of the product by increasing the appeal of the product and giving it a more natural appearance.
Sometimes the goal is to add to the natural color of dried fruit that is not wilted or unappealing. Sometimes, such as green ketchup, the disapproval of adults (not finding it appropriate or correct) is as effective as attracting the attention of children and making them buy the product.
History of food coloring
Although the use of dyes in foods dates back to ancient times, the food dyes used were entirely of vegetable origin. It was first used as a food additive in Egypt about 3500 years ago. The first used food coloring is the sugar they add. The Egyptians, who named this candy “Khand”, gave it as a gift to Alexander the Great, the great leader of the time.
In 1856, William Henry Perkin, on the other hand, found “black aniline”, which is the first synthetic food dye as a result of his studies. And thus, it paved the way for synthetic dye studies. In the 18th century, saffron was added to butter to make its color attractive. In the 19th century, however, some paints began to be used because they had a positive commercial effect. Later, with the studies done by the USA, they published the first regulations on the effects of dyes on foods in the 1900s. The first regulation to be published was the “Federal Food and Drug Act (FFDCA)” of 1906. After the enactment of this law, the USA allowed the use of only 7 dyes. These; Brilliant blue FCF (E133), Indigo carmine (E132), Fast green FCF (Fast green FCF, E143), Erythrosine (E127), Allura red (E129), Tartrazine (E102), Sunset FCF (Sunset yellow FCF, E110) dyes.[3] In 1907, certificates were issued for these 7 dyes. However, in 1938, the existing law was changed and the paint types were increased. In addition, compulsory certification has been made for the analysis of all food dyes used in foods.
Commonly used synthetic dyes are generally less costly and technically superior to natural dyes.
Natural food coloring
Natural food dyes are the definition given to food dyes obtained from vegetable, animal or mineral origin as a result of events caused by microorganisms. Since natural food dyes do not have a negative effect on human health, they are more preferred by consumers.
Artificial (synthetic) food coloring
Food dyes that do not have natural properties and are obtained by chemical synthesis in the laboratory are called “synthetic food dyes”. The cost difference is effective in the preference of synthetic food dyes over natural food dyes. In addition, these substances that can give more intense color to the product; It is more easily affected by light, temperature and pH changes.
Group of food dyes
The legal definition and grouping of food sizes, which are collected in 2 groups under the name of certified and non-certified, has been made.
All of the certified food additives are of artificial (synthetic) origin and are divided into two as dyes and dyestuffs, namely pigments. While dyes are soluble in water, dyestuffs, namely pigments, are insoluble in water.
All non-certified food additives are of natural origin. These substances were removed from the list of certified dyes with the regulation made in the “US Food, Drug and Cosmetic Act” in 1960 and were included in the list with priority and continuous use feature.
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| E number | Naming |
| Between E100 to E199 | Colorants |
| E200 to E299 | Preservatives |
| E300 to E399 | Antioxidants, Acidity Regulators |
| E400 to E499 | Thickenants, Stabilizers, Emulsifiers |
| E500 to E599 | Acidity Regulators, Anti-caking Agents |
| E600 to E699 | Flavor Enhancers |
| E700 to E799 | Antibiotics |
| E900 to E999 | Rinsers, Gases and Flavorings |