Editing Food coloring (section)

==Purpose of food coloring==
[[File:Bols Blue Curaçao.jpg|thumb|right|[[Blue Curaçao]] liqueur gets its trademark blue color from food coloring.<ref>{{cite web|url=http://www.kiraso.cz/en/Curacao_liqueur |title=Webpage about Curacao Liqueur and Triple secs |access-date=2012-01-01 |url-status=dead |archive-url=https://web.archive.org/web/20130529133844/http://www.kiraso.cz/en/Curacao_liqueur |archive-date=May 29, 2013}}</ref>]]
People associate certain colors with certain [[Flavor (taste)|flavor]]s, and the color of food can influence the perceived flavor in anything from [[confectionery|candy]] to wine.<ref>{{cite journal |author=Jeannine Delwiche |title=The impact of perceptual interactions on perceived flavor |journal=Food Quality and Preference |year=2003 |volume=14 |issue=2 |pages=137–146 |doi=10.1016/S0950-3293(03)00041-7 |url=http://www-fst.ag.ohio-state.edu/Pubs/2004/delwiche-fqap1.pdf |url-status=dead |archive-url=https://web.archive.org/web/20130228041745/http://www-fst.ag.ohio-state.edu/Pubs/2004/delwiche-fqap1.pdf |archive-date=2013-02-28 |citeseerx=10.1.1.103.7087 }}</ref> Sometimes, the aim is to simulate a color that is perceived by the consumer as natural, such as adding red coloring to [[Candied fruit|glacé cherries]] (which would otherwise be beige), but sometimes it is for effect, like the green [[ketchup]] that [[H. J. Heinz Company|Heinz]] launched in 2000. Color additives are used in foods for many reasons including:<ref>{{cite web |title= Food Ingredients & Colors |publisher= [[International Food Information Council]] |date= June 29, 2010 |url= http://www.foodinsight.org/Resources/Detail.aspx?topic=Food_Ingredients_Colors |archive-url= https://archive.today/20120730214147/http://www.foodinsight.org/Resources/Detail.aspx?topic=Food_Ingredients_Colors |url-status= dead |archive-date= July 30, 2012 |access-date= Feb 15, 2012 }}</ref><ref name="Barrows" />
* Making food more attractive, appealing, or appetizing
* Offsetting color loss over time due to exposure to light, air, temperature extremes, moisture, or storage conditions
* Stabilizing natural variations in color
* Enhancing colors that occur naturally
* Providing color to colorless or "fun" foods
* Allowing products to be identified via sight, such as candy flavors or medicine dosages