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Removing Food Color

Started by zachg, Nov 02 2009 03:44 PM
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zachg

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Posted 02 November 2009 - 03:44 PM

Is it possible to remove food color from vegetables? I know the Heinz did this with their ketchup, then added food coloring to make the ketchup a variety of colors, but I was wondering if this can be done with veggies?

Also, would that take away some of the nutrients or would it still be the same? Thanks so much for any help.

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zachg

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Posted 02 November 2009 - 06:48 PM

I hate to be annoying, but does anyone have any information?? I need to present this idea to a class tomorrow and I think it has potential, but if this isn't possible to do at all then I need to think of something else reallly fast.

My professor used to work for Mars Inc. also, so he will know...

Thanks again...

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MRios

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Posted 02 November 2009 - 11:47 PM

Hello Zachg! The only instance I've heard of taking colors away from a vegetable product was tomato soup that was centrifuged. The solids, including color, went to the bottomand the tomato flavor stayed in the supernatant.
I would suppose a large part of vitamins would go with the color, depending on the process used to do it, but I don't think there have been any studies done relating to nutrition and this type of process.

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Tony-C

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Posted 05 November 2009 - 05:44 AM

Can I ask why you would want to remove the colour? I can understand removing articial colouring from a product recipe.

Regards,

Tony

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Posted 12 November 2009 - 07:55 AM

Can I ask why you would want to remove the colour? I can understand removing articial colouring from a product recipe.

Regards,

Tony


One possible reason would be to create consistent colored product all the time. Agriculture products always have a range of colors, depepding on surrounding conditions, and this may cause the shelf stable product to fail QC if the coloring is different from batch to batch.

So, perhaps its better to strip them off the coloring and add the appropriate amount of coloring to the whole batch for consistency. But I could be wrong. Maybe zachg can elaborate more.

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pablo coronel

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Posted 19 March 2010 - 10:53 AM

It is possible yes
there are several methods to do this.

You can start with colorless tomatoes; or yellow carrots
or you can play with pH, oxidation and or bleaching

Is it possible to remove food color from vegetables? I know the Heinz did this with their ketchup, then added food coloring to make the ketchup a variety of colors, but I was wondering if this can be done with veggies?

Also, would that take away some of the nutrients or would it still be the same? Thanks so much for any help.


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