Hello everyone, everything good?
Today we are going to talk about a very colorful subject! Did you know that there are several types of dyes? Yeah! Let’s start by talking about NATURAL, which are those from vegetables, and eventually from animals.
This type of dye is the most affordable and healthy. It can even be one of the ingredients of your recipe and, in addition to adding flavor, it has a “second function”: that of coloring the dish. Carrot, pumpkin, beet, blackberry, raspberry, spinach … All these ingredients can be turned into dyes!
The strained juice of fruits and vegetables already has a very striking color, but for those who want to intensify them, just reduce the juice in a pan over low heat. The natural dye gets thicker and just a little bit of it is enough to color your recipes. Coulis can also be used in some recipes, see? We already have a post about it here on the site 😉
The fact is that natural substances are extremely healthy, but they are also unstable and degrade easily when subjected to variations in temperature, pH and exposure to light. For that reason, that beautiful and orange carrot cake dough when raw, after going to the oven, is not that vibrant anymore.
Since the association of taste with color is real and directly influences the perception of food and the sensory experience that the consumer will have, there is the need to have a dye resistant to these extremes, especially in industry.
Dyes are food additives defined as: any substance, or mixture of them, which has the ability to confer, intensify or restore the color of the food. They must be described on the labels, natural or artificial, so just keep an eye on them.
When talking about the less natural types of dyes, we find the SYNTHETIC DYES IDENTICAL TO NATURALS. They are synthesized in the laboratory, but their structures are similar to natural ones – yes, that is possible, but they are not as healthy as the real ones. On the other hand, they are more stable than natural ones and less than artificial ones.
And finally, the most used, the most stable and resistant and the least healthy: the ARTIFICIAL DYES. They are synthesized in the laboratory from chemical compounds, not necessarily similar to natural ones. Therefore, it is possible to produce from colors that do not exist in nature, such as blue, for example (natural ones are always mixtures of green and yellow) to radioactive colors.
Now just put it into practice and choose the most suitable colorant for your preparations.
I hope you enjoyed.
See you later.
Cella (Marcella Coser)