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Food Colorants from Plant Cell Cultures

Publication Date Jan 1, 1997

Abstract

Food colorants are often considered simply cosmetic in nature, but the role they play in our food supply is actually very significant. Color is the first sensory quality by which foods are judged, and food quality and flavor are closely associated with color. Consumers are conditioned to expect foods of certain colors and to reject any deviation from their expectations. The physiological basis of the need for food colors is well established.1

Concepts
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Food Colorants
Plant Cell Cultures
Sensory Quality
Food Supply
Food Quality
Food Flavor
Physiological Basis
Plant Cell
Cell Cultures

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