COLORINGS
23. COLORINGS are used in the making of confections, candy in particular, for two purposes: to make them attractive and to indicate certain flavors. For instance, candies flavored with wintergreen are usually colored pink, while those containing peppermint are colored pale green or are left white. Strawberry and rose flavors are also colored pink; orange and lemon, their respective shades of yellow; violet, lavender; and pistachio and almond, green.
24. The substances used for coloring confections are of two general classes: vegetable and mineral, or chemical. The vegetable colorings, like the natural flavorings, are considered to be the most healthful ones. Some of the chemical colorings are derivatives of coal tar, just as are the coal-tar flavorings. Cochineal, a red color extracted from the bodies of cochineal insects, is a coloring matter much used in the preparation of confections. These coloring materials may be purchased in several forms. The ones most commonly used come in the form of liquid or paste, but frequently colorings are to be had in powder or tablet form.
25. Discretion must always be observed in the use of colorings. Because of their concentration, they must be greatly diluted and used in only very small amounts. As is well known, pale colors in candies are always more attractive than deep ones. Then, too, when candies contain much color, most persons are likely to consider them harmful to eat. To get the best results, only a little coloring should be added at a time, and each amount added should be mixed in thoroughly. Then the danger of getting too much coloring will be avoided. It should be remembered, however, that if colored candies are kept for any length of time or are exposed to the light, they will fade to a certain extent; consequently, these may be colored a little more deeply than those which are to be used at once.