7.3 Edible colours

2.1 Analgesics
2.2 Control of microbial diseases
2.3 Antibiotics
2.4 Broad spectrum antibiotics
2.5 Sulpha Drugs
2.6 Antihistamines
2.7 Antiseptics and Disinfectants

3.1 Conditions which a dye must satisfy
3.2 Classification of dyes

4.1 Creams
4.2 Perfumes
4.3 Talcum powder
4.4 Deodorants

7.1 Artificial sweeteners
7.2 Preservatives
7.3 Edible colours

8.1 Soap
8.2 Non-soapy detergent or synthetic detergents

9.1 Solid propellants
9.2 Liquid propellants
9.3 Hybrid propellants

Edible colours used for good food are essentially dyes. The use of dyes is extremely wide spread. They are used to colour every thing from meat to fruit. For example dyes are used to dye orange peels so that oranges retain their colours. Colours is one of the ingredients in fruits juices. Tetrazine a very widely used dye. Natural dyes like carotene are safe food edible colours.

Antioxidants are added to the food to retard the action of oxygen on the food. e.g. butylated hydroxy toluene (BHT).

Butylated hydroxyanisole (BHA) is a widely used antioxidants used to preserve oil, fats, butter etc. Vitamin $E$ is a natural antioxidant.

Antioxidants are added to the food to retard the action of oxygen on the food. In order to prevent rancidity antioxidants are added to oils and fats.

Butyrate hydroxyanisole (BHA) is a widely used antioxidants used to preserve edible oils, fats, better etc. Vitamin E is a natural antioxidants another antioxidants which is commonly used is butylated hydroxytotunce (BHI).

Potassium metals sulphite or sodium metasisulphite is used for the preservation of colourless food materials such as fruits juices, so washes, apples, lichies.