Question

Which of the following is NOT true about artificial coloring with respect to food?

(a) It is defined as any material which contains a dye or a pigment

(b) This dye or pigment can be obtained by extracting a natural dye or pigment from plants or other sources

(c) Caramel falls under its definition

(d) None of the mentioned

This question was addressed to me during an interview.

The origin of the question is Principles of Chemical Preservation of Food-2 topic in section Principles of Chemical Preservation of Food, Principles of Food Irradiation and Food Quality factors of Food Engineering

Answer 1

Correct choice is (d) None of the mentioned

The best explanation: Artificial coloring is defined as any material which contains a dye or a pigment. This dye or pigment can be obtained by extracting a natural dye or pigment from plants or other sources. Caramel falls under its definition as it is a pigment obtained from sugar.