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"Information here is provided for discussion and educational purposes only. It is not intended as medical advice or product or ingredient review/rating. The information may not apply to you and before you use or take any action, you should contact the manufacturer, seller, medical, dietary, fitness or other professional. If you utilize any information provided here, you do so at your own risk and you waive any right against Culinary Communications Private Limited, its affiliates, officers, directors, employees or representatives.”
Description
Food coloring is any dye, pigment or substance that imparts color when it is added to food or drink. They come in many forms consisting of liquids, powders, gels, and pastes. Food coloring is used both in commercial food production and in domestic cooking. Blue colors are especially rare food colors. One feasible blue dye currently in use is derived from spirulina. Some recent research has explored associating anthocyanins with other phenolics or aluminium ions to develop blue colours. It has also be identified that the pigment genipin, present in the fruit of Gardenia jasminoides, can be treated with amino acids to produce the blue pigment gardenia blue, which is approved for use in Japan. However it is still not approved in the EU or the USA.