The importance of color as a physical characteristic and quality in food have a relevant role related to food additives. Consumers prefer attractive-looking products, and color is the first thing they evaluate. Usually, dyes are used to highlight the natural color of foods or to return the color lost in chemical processes carried out for their preservation. However, color in foods is not just an aesthetic attribute.
The dyes can be of natural or synthetic origin, legally they are considered an additive. These substances belong to the group of additives that present the greatest differences in the legislation of the countries. Its use could generate situations that harm the health of the consumer, since the product may not be as expected, or in the worst case be toxic. In general, in the legal regulations of each country there are different requirements on the type of dye, the concentration and the declaration of the ingredient in the labeling, it is also mandatory to characterize the food by the permisology associated with marketing.