Food colors

Dyes are added to foodstuff for restoration of the natural coloring lost in processing or storages, increases of intensity of natural coloring and coloring of colourless products (for example, soft drinks, ice cream, confectionery), and also for giving to products of an attractive look and a color variety.

Synthetic food dyes, unlike natural, cannot possess biological activity and do not contain flavoring substances.
At the same time they have considerable technological advantages in comparison with natural: are less sensitive to conditions of technological processing and storage; heat-resistant; give the bright, quite stable, easily reproduced colors; well rastvorima in water.
Intensity of coloring depends on a solution dosage.
Stability and intensity of coloring depend also on fat content, degree of "vzbitost" of a product, content of alcohol and the reducing sugars, use of mesophilic sour-milk ferments, microbiological indicators.