Apple Juice Should be Red?

His hands were reddish. He was drinking and playing with the apple juice at the same time.

red apple juice

A mango juice is yellow because a ripe mango color is yellow. The same is true with ripe pineapple. Tomato ketchup is red because the ripe tomato is red. The argument arise when it comes to yellow banana. A certain commercial suggest that its color should be yellow, not red.

During the banana making process, a dye is added to achieved a red color similar to tomato ketchup. If addition of dye is skipped the resulting color is dirty white with numerous black spots.

This apple juice has a red shade. Apple juice should be red? Hell no! The only red part in apple is the thin skin. The flesh is white. It turns brown easily when cut. Passing it through a blender or juice extractor will result will result to a brown apple puree or brown apple juice respectively. If the browning process can be prevented, the result will be colorless juice or white puree.

A red apple juice is a hoax. Perhaps a mixture of water, dye and artificial flavoring.

Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.

Turmeric / Curcumin Dye is not Carcinogenic

Turmeric is the source of food color Curcumin, a dicinnamoylmethane dye, E 100. A deep orange-yellow dye. It is included in my list of 11 Natural Food Colorings.

Turmeric belongs ginger family, Zingiberaceae. It is used as spice and as natural food colorant. It is known to havecurcumin dye alert antioxidant and anticancer effects.

But beneficial is not always beneficial. There are reports that curcumin are carcinogenic. It caused hair loss and lowering of blood pressure in animal studies. Caused nausea and diarrhea during human clinical trials. Found to alter iron metabolism leading to iron deficiency.

European Food Safety Authority (EFSA) concludes that curcumin is not carcinogenic. This is in accordance with the findings of World Health Organization (WHO) and Food and Agriculture Organization (FAO). They also found out that the food additive is not genotoxic,  capable of  DNA damage resulting to mutations or cancer. They set an acceptable daily intake (ADI) of 3mg/kg bw/day.

However, there are no other review about other suspected side effects.

Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.