Natural Food Colours and Dyes
Introduction
The Central Food Technological Research Institute, Central Institute of Medicinal & Aromatic Plants and Regional Research Laboratory, Jammu has developed a process for manufacture of edible natural dyes.
These dyes can be used as safe and eco-friendly food and beverage colorants.
The manufacturing process consists of economical extraction and isolation of colorants & dyes from Carthamus tinctorus (yellow & dark red to reddish brown), Butea monosperma (yellow), Tagetes erecta (red to reddish brown), Beta vulgaris (red), Daucus carota (dark red), Capsicum annum (green and red), Bixa orellana (yellow), Curcuma longa (yellow).
The process for a few dyes has been licensed.
A plant can produce 50 kg - 100 kg dye per year.
