Appearances matter: consumers expect sausage products to have colours. The color of meat changes during the production of sausage. Therefore, the addition of artificial or natural coloring agents is necessary.
Curing salt is traditionally used to ensure that the meat retains its appetising red coloring.
Regulations:
Each ingredient complies to purity criteria of the regulation 2008/128/(EG) and the guidelines for correct classification of food extracts with coloring characteristics.
Colors
Coloring traits for foods have an important role when selecting and consuming goods. Therefore, they count as the most relevant parameters for consumers about quality and acceptance.
Coloring methods
Artificial coloring: Synthetically manufactured
Natural coloring: Made of natural resources
Coloring goods: Made of natural resources (without selective extraction)
Reasons for the usage of color blends
- Correcting natural colors of goods
- Optimizing natural colors
- Protecting aroma and vitamins from light damages
- Intensify colors to acromatic products
- Decorative and artistic purposes
Colours without E numbers or with E numbers?
