Which of the following is an edible artificial colour?
A.Saffron
B.Carotene
C.Tetrazine
D.Melamine
Answer
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Hint: Carotene is found in carrots, saffron is procured from crocus sativus plant, melamine is an organic compound and a white solid and tetrazine is used in pharmaceutical, food and cosmetic colorant.
Complete step by step answer:
Edible colours are defined as the chemical substances which are used on food in order to make it decorative, attractive and eye appealing. The main purpose of adding edible colour is to provide colouration to the food in order to make it look attractive. Edible colours are not used for any kind of taste which they can impart in the food. A good edible colour does not produce any toxicity or cause any hazard to humans when it is being swallowed along with the food by the human. Edible colour should be stable toward the actions of acids, alkali, high temperature, daylight and long storage.
Certified edible colours are synthetic or artificial edible colours and they are first being tested before use. Examples of artificial edible colour are Ponceau 4R, carmoisine, erythrosine, tartrazine, sunset yellow FCF, indigo carmine, brilliant blue FCF, fast green FCF.
Non-certified edible colours are the one which occur naturally. They are not synthetic or artificially made. They can be procured from vegetables, fruits or animals. Examples of natural occurring edible colours are annatto, beet extract, caramel, carotene, turmeric, grape skin extract, saffron, melamine and etc.
Melamine is a synthetic chemical and it is being used in industrial production of resins and foams. It is not an edible colour.
Thus, the correct option is C.
Note:
The chemical substances which are added to increase sweetness in food along with taste and odour are known as artificial sweeteners. Examples of artificial sweeteners are saccharin, aspartame. Antioxidants are as the name suggests they are used to prevent food from getting oxidized. They are mainly used for food containing fats. Example butylated hydroxytoluene.
Complete step by step answer:
Edible colours are defined as the chemical substances which are used on food in order to make it decorative, attractive and eye appealing. The main purpose of adding edible colour is to provide colouration to the food in order to make it look attractive. Edible colours are not used for any kind of taste which they can impart in the food. A good edible colour does not produce any toxicity or cause any hazard to humans when it is being swallowed along with the food by the human. Edible colour should be stable toward the actions of acids, alkali, high temperature, daylight and long storage.
Certified edible colours are synthetic or artificial edible colours and they are first being tested before use. Examples of artificial edible colour are Ponceau 4R, carmoisine, erythrosine, tartrazine, sunset yellow FCF, indigo carmine, brilliant blue FCF, fast green FCF.
Non-certified edible colours are the one which occur naturally. They are not synthetic or artificially made. They can be procured from vegetables, fruits or animals. Examples of natural occurring edible colours are annatto, beet extract, caramel, carotene, turmeric, grape skin extract, saffron, melamine and etc.
Melamine is a synthetic chemical and it is being used in industrial production of resins and foams. It is not an edible colour.
Thus, the correct option is C.
Note:
The chemical substances which are added to increase sweetness in food along with taste and odour are known as artificial sweeteners. Examples of artificial sweeteners are saccharin, aspartame. Antioxidants are as the name suggests they are used to prevent food from getting oxidized. They are mainly used for food containing fats. Example butylated hydroxytoluene.
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