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Massachusetts Fishing Reports >
Why go artificial?
Why go artificial?
Customer Fishing Reports
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Guest
Guest
Sep 20, 2022
11:17 PM
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Why bother with artificial, or synthetic, food colorings? Aren’t there enough natural colors to go around? A big reason to go artificial is cost. Synthetic dyes can be mass-produced at a fraction of the cost of gathering and processing the materials used to make natural colorings.
Another reason is shelf life. Artificial dyes might be longer-lasting than natural ones of the same color. Also, although nature produces an impressive hue of colors, those suitable for use as a food dye are limited. But there is no limit to the variety of colors that can be artificially produced in a lab. Considering the thousands of different substances that color our food, it may come as a surprise to discover that the U.S. Food and Drug Administration granted approval to just seven synthetic food colorings for widespread use in food.
Artificial food colorings were originally manufactured from coal tar, which comes from coal. Early critics of artificial food colorings were quick to point this out. Today, most synthetic food dyes are derived from petroleum, or crude oil. Some critics will argue that eating oil is no better than eating coal. But the final products are rigorously tested to make sure they contain no traces of the original petroleum. One dye that does not have a petroleum base is Blue No. 2, or indigotine, which is a synthetic version of the plant-based indigo dye, used to color blue jeans.
How to color food
What makes a good food coloring? First, when added to water, it must dissolve. If the dye is not soluble in water, it does not mix evenly. When a typical solute, such as salt or sugar, is added to water, it dissolves, meaning it is broken down into individual ions or molecules. For instance, individual molecules of sugar (C12H22O11) are held together by relatively weak intermolecular forces. So when sugar dissolves in water, the attractive forces between the individual molecules are overcome, and these molecules are released into solution.
Food-coloring molecules are usually ionic solids, that is, they contain positive and negative ions, which are held together by ionic bonds. When one of these solids dissolves in water, the ions that form the solid are released into the solution, where they become associated with the polar water molecules, which have partially negative and partially positive charges.
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David235
Guest
Sep 20, 2022
11:53 PM
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"As a devoted believer in God, Dean has faith the U.S. construction industry will find, recruit and train people to install the infrastructure the country needs. If President Joe Biden says America will Build Back Better, Dean is determined to build a bridge between the U.S. workforce and the companies that need them the most.
" Construction Staffing Indiana
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