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DOI -10.32743/UniTech.2022.104.11.14585 IMPORTANCE OF FOOD COLORINGS IN THE FOOD INDUSTRY
Shodiev Dilshodjon
Assistant
of the Department of Food Technology, Fergana polytechnic institute, Republic of Uzbekistan, Fergana E-mail: [email protected]
Qurbonov Hojiali
Student of the Department of Food Technology, Fergana polytechnic institute Republic of Uzbekistan, Fergana
ЗНАЧЕНИЕ ПИЩЕВЫХ КРАСИТЕЛЕЙ В ПИЩЕВОЙ ПРОМЫШЛЕННОСТИ
Шодиев Дилшоджон Абдуложон угли
ассистент кафедры «Пищевая технология», Ферганский политехнический институт, Республика Узбекистан, г. Фергана
Курбонов Хожиали Алижон угли
студент кафедры «Пищевая технология», Ферганский политехнический институт, Республика Узбекистан, г. Фергана
ABSTRACT
The article presents several classes of organic compounds used in drinks, fruit and vegetable products, natural and synthetic food dyes, the scope of these classes, their biochemical, physical and chemical properties, provides scientific information on recommended dosages for coloring and preserving food products. products.
АННОТАЦИЯ
В статье приведены несколько классов органических соединений, используемых в напитках, плодоовощных продуктах, натуральных и синтетических пищевых красителях, области применения этих классов, их биохимические, физико-химические свойства, приведены научные сведения о рекомендуемых дозировках для окрашивания и консервирования пищевых продуктов, товаров.
Keywords: sweeteners. malt extracts, lactose, xylitol, sorbitol, polyhydric alcohols, cyclomates aspartame.
Ключевые слова: подсластители. солодовые экстракты, лактоза, ксилит, сорбит, многоатомные спирты, цикломаты аспартам.
The most important aspect of food products that consumers evaluate is their organoleptic characteristics: taste, color and smell. In particular, the color is the first quality indicator that the consumer pays attention to, and the specificity of the paint is that the coloring material is absorbed into the food and gives color to the entire volume [1].
Depending on the origin, dyes are divided into natural and artificial. Artificial dyes are divided into organic and inorganic (mineral). The use of food colorings is regulated by state standards (GOST), guidelines and other technical documents. Dyes can be soluble in oils and water, while pigments can be neither water nor oil. Modern technologies make it possible to obtain both natural and artificial dyes with desired properties and a standard
amount of the main dye, which in turn allows them to be isolated and used in the production of a wide range of food products. You can use individual colors for food coloring or a combination of several colors. Natural dyes are usually based on vegetable pigments [2]. The dye contains carotenoids, flavonoids, betanin, riboflavin, chlorophyll, etc. occurs due. Natural dyes are not toxic, but most of them have an acceptable daily dose. Research into plant-based dyes is in full swing. The use of seafood is promising. In our country, a red dye based on carotenoids is allowed [3].
Consumers develop the ability to color food by associating the color of the product with its quality. At the same time, in the conditions of modern food technologies, products often change their original color,
Библиографическое описание: Shodiev D., Qurbonov H. IMPORTANCE OF FOOD COLORINGS IN THE FOOD INDUSTRY // Universum: технические науки : электрон. научн. журн. 2022. 11(104). URL: httys://7universum.com/ru/tech/archive/item/14585
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characteristic of the consumer, and in some cases have an unpleasant color. This will undoubtedly make the food less attractive to the consumer, affecting the appetite and digestion process. Natural and synthetic (organic and inorganic) dyes are used to give different colors to food and semi-finished products. They are widely used in the production of confectionery, drinks, margarine, some types of canned food, etc [4].
Natural food colorings. Natural food colors are divided into the following main groups: carotenoids, anthocyanins, flavonoids and chlorophyll. Their various complexes form a separate group. Carotenoids provide the color of various zoological and botanical raw materials in nature (egg yolks, carrots, etc.), which are isolated from these raw materials by extraction. The carotenoids obtained in this way can give food a red, pink or yellow color. The most commonly used carotenoids are E-160 and E-161. Beta-carotene (E160a), described as a stable color, makes the product more attractive and natural. Beta-carotene is not only natural, but also an artificial substance, soluble in water and fat. The amount of added carotene depends on the type of product, the expected color range and its intensity [5].
Beta-carotene is extracted separately or in combination with other carotenoids from various natural products: wholesale, carrots, red shrimp, etc. [6].
Due to its individual properties, it is important not only as a dye, but also as an effective prophylactic agent for radiation, oncological and cardiovascular diseases. It acts as its traditional provitamin A. The following natural dyes also belong to this group of pigments: lycopene;
о
annatto dye yellow-pink; paprika carotenoids - extracts from red pepper; b-apocarotene aldehyde; methyl or ethyl esters of b-apo-8-carotene acid (used in the preparation of smoked meats, culinary products, sauces, cheeses).
Synthetic food colorings. Synthetic food colors that are synthesized and do not occur naturally are called synthetic colors. Artificial dyes have significant technological advantages over natural dyes, they give bright, easily formed colors, and the product is less sensitive to various influences encountered in the technological process. Artificial feed dyes are represented by several classes of organic compounds: azo dyes (tartrazine) -E102, "yellow sunset" - E110, carmoisine - E122, tulip 4P - E124, black gloss PH - E151), triarylmethane bo. blue B - E131, blue gloss FCF - E133, green S - E142), quinoline (yellow quinoline - E104), indigoid (indigo carmine - E132). All of these compounds are highly soluble in water, and some form insoluble complexes with metal ions, which are used to color powder products. Riboflavins. Riboflavin (E101) and riboflavin 5-phosphate sodium (E101i) are used as yellow food coloring for drinks and vegetables. The maximum input amount is not specified. Indigo carmine (E132). When dissolved in water, it gives a dark blue solution. In the confectionery industry, it is used for coloring drinks; it has a low resistance to reducing sugars, which should be taken into account when coloring drinks [7-9].
Indigo carmine (disodium salt of indegodisulfonic acid).
H
NaO3S
SO3Na
H O
Figure 1. Indigo Carmine (Indigodisulfonic Acid Disodium)
As food dyes, yellow dyes with yellow quinoline (E104), yellow 2G (T107), "yellow sunset" (E110) are used. Red dyes include azorubin (E122), ponzo 4R (E124), scar red AS (E129) and orsale (Orsin) (E182). Patented blue V (E131) and blue gloss FCF (E133) are used. Of the green dyes, green S (E142) and green solid
FCF (E143) are allowed. Brown dyes use NT brown dye (E155). Erythrosine (E127) is not approved for use in Uzbekistan, but is widely used in other countries. In Uzbekistan, the use of red amaranth (E123) and citrus red 2 (E121) dyes is prohibited.
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NaO3S
SO3Na
ONa
Figure 2. Yellow tartrazine azo dye sodium salt
In food technology, synthetic dyes are used both as a separate product and as compounds with a content of at least 70-85% of the main product, in the form of mixtures with each other and diluted with fillers (salt, glucose, sucrose, starch, edible oils) which in turn simplifies their application. Aqueous solutions of food colorings are mainly used for food coloring. Powder paints are used only in dry semi-finished products (beverage concentrates, dry mixes or cakes, jellies). Mixtures of dyes allow you to get colors and shades that cannot be created using individual dyes. When choosing a dye and its dosage, one should take into account not only the intensity of the color, but also the physico-chemical properties of the nutrition system, and the features of the technology. When using dyes, it is important to keep in mind that they lose some of their color when the food is dyed and stored. Artificial caramel dyes (E102, E110, E122, E124,
E129, E151) discolor by 7-15% during the dyeing process, and up to 25% during storage of some types of products (caramel). The most stable dyes are E102 and E129, the most stable are E110. In the process of dyeing caramel, artificial dyes of the triphenylmethane series (E131, E133, E142) discolor up to 10%, and during storage up to 18%. In general, artificial dyes are quite stable, with the exception of triphenylmethane dyes, which are colorless when exposed to alcohol. Indigoid dye E132 is unstable in drinks containing invert sugar. The maximum allowable dose of artificial feed dyes in mixtures is 500 g/t singly or in combination depending on the type of dye and the product being dyed, the recommended dose is 10-50 g/t per ton of finished food product, the maximum dose in the finished product for ponso 4R is 50 g/t. Before using artificial dyes, you need to make sure that they are toxicologically safe.
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