Colored fabrics (1. LF UK, NT)

Compounds that affect the color of food are called coloring substances. (Color is a visual sensation, dye is a colored substance).

=== Origin === Primary substances: * Natural component of food; * natural component of other materials (microorganisms, algae, higher plants), use as additives. Secondary substances: * Enzyme reactions (enzyme browning reactions); * chemical reactions (reactive dyes). Synthetic substances: * Use as additives.

When evaluating the organoleptic properties of food, we can notice color defects.

== Natural dyes == Notable groups: * Tetrapyrrole dyes - vegetable, animal ** Heme dyes, chlorophyll dyes * Betalain dyes' - vegetable ** Betacyanins ** Betaxanthins * Flavonoid dyes' - vegetable ** Anthocyanins ** Anthoxanthins * Phenolic and quinoid dyes' - vegetable, animal ** Phenols ** Quinones * Carotenoid dyes - vegetable, animal ** Carotenes ** Xanthophylls

Tetrapyrrole dyes
== Chlorophyll pigments ==

== Betalain dyes ==

== Flavonoid dyes ==

== Anthocyanins ==

== Anthoxanthins ==

== Chinoid dyes ==

== Carotene dyes ==

== Enzyme browning reaction ==

== Links == * Tetrapyrrole dyes * Chlorophyll pigments * Betalain dyes * Flavonoid dyes‎ * Anthoxanthins‎ * Chinoid dyes] * Carotene dyes

=== Source === *