FOOD COLOUR

                           FOOD COLOUR

                   [EIRI/DFR/4814] (J.C.3333)

                          INTRODUCTION    

     There  are  several  reasons why colour  is  added  to  food stuffs.   The most important reason for the coloring of  prepared manufactured  good is the desire to give the food  an  appetising appearance.   It is a generally accepted fact that no matter  how wholesome  and nutritions a food may be, the way in which  it  is presented has a profound effect upon its polatability.  For  this reason cooks have been using food colors as a way of making their dishes attractive since time immortal, in fact since long  before food manufacturing became a technology.

     The  enhancement  of flavour appreciation is a  second  very important  reason why prepared foods are coloured.   Experiements have  been  carried  out to illustrate this point  in  which  the effects  of  colouring a food product with a colour  not  usually associated  with  its flavour have been studied.  An  example  of this would be the colouring of straw-berry-flavoured jellie blue.  Even  experienced  food  tasters who have no trouble  at  all  in differentating  between  normally coloured control  samples  have difficulty in identifing favours of such food stuffs.

     A  third good reason for the addition of colours to food  is that  the public have come to expect the foods they buy  to  have standard  appearance.   The jam manufacturer,  for  example,  who produced  batches  of straw berry jam with fruit  from  different areas, and all differing in appearance one from the other,  would soon find that it had cost him sales down when the public noticed these differences on the shelf.

     In discussing food colours one tends to emphasize their uses in  manufactured  or  processed food stuffs.  This  is  not  only because  a large proportion of the normal civilized diet  is  now purchased in processed, or semi processed forms, but because  the edible   natural  products  are  usually  attractively   coloured themselves and need no added adornament.

     These  days the colours most widely and extensively used  in the food industry are synthetic dye stuff.  Whilest being similar to those used in the textile industry, the dyestuffs manufactured for use in food are made from pre purified intemediates, in glass or  other suitably lined products, and by automated processes  to minimize contamination.

     Unfortunately, this colour is destroyed totally, or in  part in  any  processing the food undergoes, which  gives  us  another reason  for  the  colouring of processed foods,  to  replace  the natural colouring affected by processing methods.

     Additionally, but of relative insignificance, colour is also used for purely decorative purposes.

     Colouring  is a perfectly normal part of the technology  and the  preparation of processed foods.  It would seen self  obvious that  nobody, least of all the food colour manufacturers or  food manufacturers  would wish to supply or to use anything; that  was harmful to the consumer.

COST ESTIMATION

Plant Capacity                            250 Kgs/Day 

Land & Building (800 sq.mt.)  Rs. 20.80 Lacs     

Plant & Machinery                    Rs. 3.58 Lac 

Working Capital for 3 Month    Rs. 18.98 Lac 

Total Capital Investment          Rs. 43.87 Lacs 

Rate of Return                          30%

Break Even Point                      54%

CONTENTS

1.   INTRODUCTION                                        

2.   USES & APPLICATION                                  

3.   B.I.S. SPECIFICATIONS                               

4.   PROCESS OF MANUFACTURE                                

5.   PROCESS FLOW CHART OF ERYTHROSINE                     

6.   PRESENT MANUFACTURERS                              

7.   SUPPLIERS OF PLANT & MACHINERY                      

8.   PROCESS FLOW CHART OF TARTRAZINE                   

9.   PROCESS FLOW CHART OF SUNSET YELLOW                 

10.  PROCESS FLOW OF PONCEAU 4R                         

11.  PROCESS FLOW OF CARMOSINE                          

APPENDIX – A:

01. PLANT ECONOMICS

02. LAND & BUILDING

03. PLANT AND MACHINERY

04. OTHER FIXED ASSESTS

05. FIXED CAPITAL

06. RAW MATERIAL

07. SALARY AND WAGES

08. UTILITIES AND OVERHEADS

09. TOTAL WORKING CAPITAL

10. TOTAL CAPITAL INVESTMENT

11. COST OF PRODUCTION

12. TURN OVER/ANNUM

13. BREAK EVEN POINT

14. RESOURCES FOR FINANCE

15. INSTALMENT PAYABLE IN 5 YEARS

16. DEPRECIATION CHART FOR 5 YEARS

17. PROFIT ANALYSIS FOR 5 YEARS

18. PROJECTED BALANCE SHEET FOR (5 YEARS)