ételszínezék

Étel színezék, often translated as food coloring or food dye, refers to any substance that imparts color to food or drink. These substances can be natural, derived from plants, animals, or minerals, or synthetic, created through chemical processes. Their primary purpose is to enhance the visual appeal of food, making it more attractive to consumers. This can involve restoring color lost during processing, standardizing color variations, or creating novel appearances.

The use of food colorings is regulated by governmental bodies in most countries to ensure safety. These regulations specify which colorants are permitted, their acceptable usage levels, and labeling requirements. Natural food colorings include pigments like carotenoids (found in carrots, giving orange hues), anthocyanins (found in berries and red cabbage, providing reds, purples, and blues), and chlorophyll (from leafy greens, imparting green color). Synthetic food colorings, on the other hand, are often produced from petroleum byproducts and are known for their intense and stable colors, such as tartrazine (yellow) and Allura Red AC (red).

Consumers may choose to avoid certain food colorings for various reasons, including perceived health concerns or dietary preferences. This has led to an increased demand for foods labeled as "natural" or "free from artificial colors." The selection and application of food colorings are a critical aspect of food manufacturing, influencing product perception and marketability.