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)
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