The use of dyes in confectionery

To give products and semi-finished products of various colors, dyes are used. They are natural and synthetic. The role of natural dyes is played by various flavors included in the formulation of products and semi-finished products, which have an intense color - coffee, cocoa, sugar burnt. Dyes of plant and animal origin are also natural. Of the synthetic (artificial) dyes, indigo carmine and tartrazine are used.

Food Coloring Discussion

Tartrazine

The powdered yellow dye is the sodium salt of a synthetic product made from phenyl and hydrazine sulfonic acid and dioxy tartaric acid. Tartrazine is readily soluble in water, slightly - in alcohol and insoluble in fats. Aqueous solutions retain their color stably and can be added to masses heated to 200 ° C. It is recommended to use a 5% aqueous solution (1 kg of dye per 20 liters of pure boiled non-hard water). Preparation and storage of the solution should be carried out in a glass or enamel container. Copper, iron and aluminum vessels should not be used.

It is recommended to make tartrazine solutions as needed, they can be stored for no more than three days. A solution of tartrazine is also used to obtain a dye of green, orange and other shades by mixing it with a solution of indigo carmine.

When calculating the need for tartrazine, the consumption rates of yellow naphthol paste (which tartrazine 38 replaces) in the recipe book should be halved.

Indigocarmine

This synthetic food coloring is a bluish-black paste that is pure blue in solution in water. The addition of caustic alkalis to the solution until a clear alkaline reaction changes the color of the solution to greenish-yellow. The solids content in the infusion should be not less than 35%, the pure dye in the dry residue - not less than 70%, the water-insoluble impurities in the dry residue - not more than 0.5%. Arsenic in the dry residue should contain no more than 0.0014% and copper - no more than 0.0025%.

Indigo

This natural blue dye is obtained by the cyclization of N-phenylglycine according to the Claisen condensation type with the formation of an indoxylate, which is oxidized to indigo under the action of atmospheric oxygen.

Beetroot Tea Color

The dye is a dark red powder, with a sweetish astringent taste, with a peculiar faint odor, soluble in water and water-alcohol solution.

Content of dry matter not less than 04%, coloring matter not less than 40 g / kg in the highest grade and 35 g / kg in I; pH of a 3% solution is 5-6 (OST 18-25-71).

Discussion of natural food colors

Carmine

Red carminic acid - carmine is obtained from the cochineal insects that live on cacti and ficuses in southern countries. Carmine dissolves in hot water, lye and alcohol.

Turmeric drinks

Turmeric

A natural yellow dye in the form of a paste or powder - turmeric is made from a herbaceous plant of the ginger family. It dissolves well in water.

Saffron

Saffron is used as a flavoring agent and as a yellow dye. It is a stigma of dried crocus flowers. The water content in saffron 15 ° / o, ash 7%, sand 0.5%.

Saffron is added to the semi-finished product in the form of water. tinctures of yellow color. To obtain a tincture, take 1.5-2 g of dried at low temperature and chopped saffron, pour it with 100 ml of boiled water. leave for a day, and then filter it through a sieve. Alcohol is added to the resulting saffron infusion in a 1: 1 ratio for better preservation.In case of quick use of the infusion, the addition of alcohol: it is necessary that 0.1 g of saffron paints 1 liter of water yellow.

Safflower

Safflower vegetable dye - obtained from the flower petals of a herbaceous plant growing in India and other countries. We have the main areas of safflower culture; wander around Central Asia, Transcaucasia, the Lower Volga region and Ukraine.

Safflower contains two colorants: yellow and red. The yellow substance is soluble in water, especially in saline, is contained in large quantities, the red one is soluble in water and easily soluble in alcohol and alkalis.

Aqueous extract of safflower is used to color the caramel mass, oil creams, dough in yellow color. Safflower is readily soluble in fat. Under the influence of sunlight, the yellow dye will fade. The extract is prepared by boiling safflower in water. Safflower water extract is easily moldy when standing.

Synthetic and natural dyes are imputed individually or in different combinations, creating different color shades in semi-finished and finished products. Bistro dyes deteriorate from the action of light, air and moisture, so they should be diluted in small portions and stored in dark-colored bottles.

The amount of paint indicated in the recipes is the basis for the calculation. Depending on the intensity of the dye and the desired shade of color, the dosage of the paint must be increased or decreased.

Synthetic dyes

Synthetic dyes are diluted in hot (70 - 80 ° C) water. For every 10 liters of water, take 0.5 kg of indigo carmine. Depending on the desired intensity, the colors can be used in other proportions. For example, for coloring the cream in yellow, you can give 5.5 ml of tartrazine solution per 10 kg of cream. To obtain green zeta per 10 kg of cream add 2 ml of tartrazine solution and 1 ml of indigo solution (from the experience of the Moscow factory "Bolshevik").

Solutions of synthetic and natural dyes are boiled for 10-15 minutes, filtered through layers of gauze or through a sieve with cells no more than 0.5 mm in diameter, boiled and filtered again before use.

Different color shades of products are due to the use of the dyes listed below, certain types of raw materials and semi-finished products.

White the color is given to products by icing sugar, lipstick, milk, cream, sour cream, white creams, starch.

Yellow the color is obtained from turmeric, saffron, safflower, tartrazine.

Red color is given to products by carmine and juices of raspberries, strawberries, cranberries, dogwood, lingonberries, red currants, cherries (cherry shade)

Brown the color is obtained using a coffee broth and a burnt sugar, which is dark brown, almost black in color.

Blue the color is obtained from the dye indigo carmine, as well as indigo.

Green coloring is due to the use of mixed solutions of yellow and blue paint.

Chocolate the color is obtained by adding chocolate, cocoa powder or coffee, as well as burnt mixed with a solution of red paint.

Orange a mixture of red and yellow paint gives color.

Markhel, P.S., Gopenshtein Yu.L., Smelov S.V., Production of pastries and cakes