Conclusion

In conclusion, food colourings are good at improving the appearance of food by giving attractive colours to the food. Colourful foods tend to improve appetite of consumers. Food colourings are classified into natural and synthetic categories where natural food colurings will not cause health problems and synthetic food colourings are found causing health problems such as ADHD caused by red dye, cancer and allergy on people with aspirin intolerance. Natural food colourings include pandan and butterfly pea flower and synthetic food colourings include sunset yellow and allura red dyes were analyzed. There are 3 methods to extract the colour pigments from natural sources such as liquid-liquid extraction, solid-liquid extraction and Soxhlet extraction.