171k views
1 vote
Eating with your eyes: The chemistry of food colorings

Directions: as we complete the graphic organizer below to compare and contrast natural and artificial food dyes. You could include information found in the infographic on page 19 of this issue of ChemMatter.



Eating with your eyes: The chemistry of food colorings Directions: as we complete-example-1
User TeYoU
by
9.0k points

1 Answer

4 votes

Answer:

To compare and contrast natural and artificial food dyes in a graphic organizer, you can gather information from the infographic on page 19 of the ChemMatters issue. Here's a step-by-step guide:

Natural Food Dyes:

Examples, including colors:

- Beetroot extract (red/pink)

- Turmeric (yellow)

- Spinach extract (green)

- Blueberry extract (blue)

- Carrot juice (orange)

Advantages:

- Derived from natural sources

- Can provide additional health benefits (e.g., antioxidants from fruits and vegetables)

Disadvantages:

- Limited color range compared to artificial dyes

- May fade or change color over time

How they work:

- Natural food dyes get their color from pigments naturally present in plants and other organic sources.

- These pigments can be extracted and used as food dyes to impart color to various food products.

Artificial Food Dyes:

Examples, including colors:

- Red 40 (red)

- Yellow 5 (yellow)

- Blue 1 (blue)

- Green 3 (green)

Advantages:

- Wide range of vibrant colors available

- Stable and long-lasting color

Disadvantages:

- Derived from synthetic chemicals

- Some artificial dyes have been associated with allergies or hyperactivity in some individuals

How they work:

- Artificial food dyes are made by synthesizing chemicals in a laboratory.

- These chemicals are carefully selected to create specific colors that can be used in various food products.

If you have any further questions or need additional assistance, feel free to ask.

User Brivvirs
by
7.1k points