Natural food coloring10Figure 5: An array of various naturally colored foods that we encounter on a common basis. These are some foods we would most likely see and associate their color with their tastes.
Background Natural dyes are present within almost every food we eat. They are what make bananas yellow, eggplants purple, and pumpkins orange. Additionally, natural dyes are responsible for the way we link color and food. The four most common natural dyes are: chlorophyll, carotenoids, anthocyanin, and turmeric. 11
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Figure 10: This video depicts how to extract chlorophyll from a common plant and food, the mint leaf. In watching this video the viewer should realize how simple it is to extract natural dyes and their presence in almost all foods.
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