Abstract
Food colour or food additives are widely used in food industries, to enhance the organoleptic (colour, flavour, appreance, taste and texture) quality to food. To protect and increase the shelf life of food, additives are incorporated into it, normally food additive or food colorant from synthetic origin, mostly used in food industry. Colours like yellow, orange, red, green etc. are highly preferred in soft drinks, candies, bakery products etc. which carries some adverse effects on human health such as allergic reactions, hyperactivity, carcinoma etc. An alternative is to use natural food colorant/additive from natural sources in the form of carotenoids which can be incorporated into food with medicinal value or health benefits.
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