Did you know that food coloring’s thermal properties, such as its crystallization and melting, affect features like solubility and taste? Understanding these properties helps optimize production processes and quality control in the food industry.

Abstract

Food coloring material makes the food more attractive for the user. Food coloring materials are used in many areas: processed or finished foods like ready meals, sauce, cheese, sweets, drinks, ice cream, cakes and preserved fruits. Reason for food coloring could be color loss in cause of production process or giving a more typical color to the product. Thermal analysis could by used in R&D to determine thermal properties and document influence of production process properties. Differential Scanning Calorimetry (DSC) is a nice tool to characterize melting and crystallization effects or glass transition of food coloring materials. DSC can be used as fast method in quality control.

Keywords: food, food coloring, root vegetables, glass transition, melting, DSC