Classification of Food Colours

Carotenoids are fat-soluble pigments characterized by a long, highly conjugated chain of alternating double and single bonds, which allows them to absorb blue-green light and reflect yellow, orange, and red colors. The most important carotenoid, β-carotene found in carrots, also serves as a precursor of Vitamin A. Carotenoids are relatively stable during normal cooking due to their fat-soluble nature and lack of a central metal atom, but they can undergo oxidative degradation when exposed to excessive heat, light, or oxygen because of their unsaturated structure.