Food colouring refers to various dyes, pigments, or additives used to improve the visual appearance of both fresh and processed foods. These colourings can come from natural sources, mainly plants, and are sometimes called vegetable dyes. Other types include inorganic pigments, mixtures of organic and metallic compounds (known as lakes), and synthetic substances derived from coal tar. Food colouring is commonly used in items like orange and potato skins, sausage casings, baked goods, candies, sodas, gelatin desserts, powdered drink mixes, and many other products. These additives are also used to colour cosmetics, medicines, and everyday items like toothpaste and mouthwash.
Topics
Laws of Motion
- Motion and Rest
- Distance and Displacement
- Speed and Velocity
- Effect of Speed and Direction on Velocity
- Uniform and Non-uniform Motion
- Acceleration and Retardation
- Types of Acceleration
- Graphical Representation of Motion
- Displacement - Time Graph Or Distance - Time Graph
- Velocity - Time Graphs
- Equations of Motion by Graphical Method
- Derivation of Velocity - Time Relation by Graphical Method
- Derivation of Displacement - Time Relation by Graphical Method
- Derivation of Displacement - Velocity Relation by Graphical Method
- Uniform Circular Motion (UCM)
- Newton’s Laws of Motion
- Newton's First Law of Motion
- Newton's Second Law of Motion
- Newton's Third Law of Motion
- Conservation of Linear Momentum and Its Principle
Work and Energy
Current Electricity
- Electricity
- Potential and Potential Difference
- Free Electrons
- Electric Current
- Ohm's Law (V = IR)
- Resistance and Resistivity of a Conductor
- Electric Circuit
- Symbols and Functions of Various Components of an Electric Circuits
- Conductors and Insulators
- Experimental Verification of Ohm’s Law
- System of Resistors
- Resistors in Series
- Resistors in Parallel
- Domestic Electrical Connections
- Precautions to Be Taken While Using Electricity
Measurement of Matter
- Laws of Chemical Combination
- Law of Conservation of Matter (Law of Conservation of Mass)
- Law of Constant Proportions (Law of Definite Proportions)
- Atoms: Building Blocks of Matter
- Atomic Mass
- Symbols Used to Represent Atoms of Different Elements
- Molecules of Elements and Compounds
- Molecular Mass
- Mole Concept
- Avogadro’s Number
- Valency
- Variable Valency
- Ions (Radicals) and Its Types
- Chemical Formulae of Compounds
Acids, Bases and Salts
- Concept of Acid, Base, and Salt
- Ionic Compounds
- Dissociation of Ionic Compounds
- Arrhenius Theory of Acids and Bases
- Basicity and Acidity
- Ph of Solution
- Universal Indicators
- Neutralization Reaction
- Reactions of Acids
- Reactions of Bases
- Salts
- Classification of Salts
- Water of Crystallization
- Ionic Compounds
- Electrolysis
- Electrolysis of Water
Classification of Plants
Energy Flow in an Ecosystem
Useful and Harmful Microbes
Environmental Management
- Weather and Climate
- Importance of Weather in the Living World
- Meteorology
- India Meteorological Department
- Solid Waste Management
- Waste and Its Categories
- Biodegradable Waste
- Non-Biodegradable Wastes
- Harmful effects of solid waste
- Necessity of Solid Waste Management
- 7 Principles of Solid Waste Management
- Period Required for Degradation of Waste
- Disaster Management
- First Aid and Emergency Action
- Methods of Transporting Victims/Patients Safely
Information Communication Technology
Reflection of Light
- Introduction to Light
- Mirrors
- Plane Mirror
- Spherical Mirrors
- Concave Mirror
- Convex Mirror
- Terms Related to Spherical Mirrors
- Rules for Drawing Ray Diagrams
- Image Formation by Concave Mirror
- Image Formation by Convex Mirror
- Divergence and Convergence of Light
- Sign Convention
- Mirror Equation/Formula
- Linear Magnification (M) Due to Spherical Mirrors
Study of Sound
Carbon : An Important Element
- Carbon: A Versatile Element
- Properties of Carbon
- Allotropy and Allotropes of Carbon
- Crystalline Allotropes of Carbon: Diamond
- Crystalline Allotropes of Carbon: Graphite
- Crystalline Allotropes of Carbon: Fullerene
- Non-crystalline/Amorphous Forms: Coal
- Non-crystalline/Amorphous Forms: Charcoal
- Non-crystalline/Amorphous Forms: Coke
- Hydrocarbons
- Solubility of Carbon
- Reaction of Carbon
- Carbon Dioxide
- Fire Extinguisher
- Methane
- Biogas Plant
Substances in Common Use
- Important Salts in Daily Life
- Properties and Uses of Sodium Chloride
- Preparation and Uses of Baking Soda
- Preparation and Uses of Bleaching Powder
- Preparation and Uses of Washing Soda
- Some Crystalline Salts
- Soap
- Radioactivity
- Nature of Radioactive Radiation
- Characteristics of Alpha, Beta and Gamma Rays
- Uses of Radioactive Isotopes
- Hazards of Radioactive Substances and Radiation
- Chemical Substances in Day to Day Life
- Food Colours and Essences
- Dye
- Artificial Colours
- Deodorant
- Teflon
- Powder Coating
- Anodizing
- Ceramic
Life Processes in Living Organisms
- Transportation in Living Organisms
- Transportation in Plant
- Transportation of Water in Plants
- Transportation of Food and Other Substances in Plants
- Excretion
- Excretion in Plants
- Human Excretory System
- Dialysis and Artificial Kidney
- Control and Co-ordination
- Control and Co-ordination in Plants
- Control and Co-ordination in Human Being
- Nervous Control
- Human Nervous System
- Central Nervous System (CNS)
- Peripheral Nervous System (PNS)
- Autonomic Nervous System (ANS)
- Chemical Control
- Endocrine Glands: Location and Important Functions
Heredity and Variation
- Heredity or Inheritance
- Inherited Traits and Expression of Traits
- Chromosomes - The Carriers of Heredity
- Types of Chromosomes
- Deoxyribonucleic Acid (DNA) and Its Structure
- Ribonucleic acid (RNA)
- Gregor Johann Mendel – Father of Genetics
- Mendelian Inheritance - Mendel’s Law of Heredity
- Monohybrid Cross
- Dihybrid Cross
- Genetic Disorders
- Disorders Due to Chromosomal Abnormalities
- Diseases Occuring Due to Mutation in Single Gene (Monogenic Disorders)
- Mitochondrial Disorder
- Disorders Due to Mutations in Multiple Genes : (Polygenic Disorders)
Introduction to Biotechnology
- Tissues - “The Teams of Workers”
- Animal Tissues
- Epithelial Tissue
- Connective Tissue
- Muscular Tissue
- Nervous Tissue
- Plant Tissues
- Meristems or Meristematic Tissues
- Permanent Tissue
- Simple Permanent Tissues (Supporting Tissue)
- Complex Permanent Tissues
- Biotechnology
- Tissue Culture
- Changes in Agricultural Management Due to Biotechnology
- Application of Biotechnology in Floriculture, Nurseries and Forestry
- Agritourism
- Animal Husbandry (Livestock)
- Dairy Farming
- Poultry Farming
- Sericulture
Observing Space : Telescopes
- Food Colours
- Types of Food Colours
- Harmful Effects of Artificial Food Colours
- Essence
Food Colours:
Types of Food Colours:
1. Natural Colours: Natural food colour refers to any dye, pigment, or substance derived from plants, animals, or minerals that can be used to add colour to foods or medicines. These colours are obtained from a variety of sources, including seeds, fruits, vegetables, algae, and insects. Common natural sources for extracting colours include grass, beetroot, and turmeric.
Natural food colours come from various sources
- Red, Blue, and Violet: These are obtained from anthocyanins, which are naturally found in beetroots, raspberries, and red cabbages.
- Green: Derived from chlorophyll, the green pigment present in all leaves and stems.
- Yellow, Orange, and Red: These come from carotenoids, found in apricots, carrots, and tomatoes.
2. Synthetic Colours: Synthetic food colours, also known as artificial colours, are created through chemical processes and are widely used in the food and pharmaceutical industries. Common synthetic food colours include tartrazine, sunset yellow, amaranth, allura red, quinoline yellow, brilliant blue, and indigo carmine.
Harmful Effects of Artificial Food Colours:
- Artificial food colours in products like pickles, jam, and sauce may contain small amounts of harmful substances like lead and mercury, posing risks with regular consumption.
- Excessive intake of foods with artificial colours has been linked to conditions like ADHD in children.
- Food colours can be either natural or artificial, with natural colours derived from seeds, beetroot, flowers, and fruit concentrates.
- Common artificial food colours like tartrazine and sunset yellow are widely used but can harm health if overconsumed.
- Opting for natural food colours is a safer and healthier choice.
Essence:
Essences are concentrated flavours or aromatic substances used to enhance the taste and smell of foods, beverages, and other products. They can be derived from natural sources, such as fruits, flowers, or herbs, or created synthetically to mimic natural flavours.
For example,
- Vanilla essence is commonly used in baking to add a sweet and rich flavour.
- Rose essence is often added to desserts and drinks for its floral aroma.
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