 Colour
additives have long been used as a means of enhancing the aesthetic
value of foods, beverages and cosmetics, and for identifying drugs and other products.
Archaeological evidence dates the use of colour additives in cosmetics to 5000 B.C. The
use of colour additives in drugs is documented in ancient Egyptian writings and historic
evidence of the  use of colour additives in foods is dated back to at least 1500 B.C., natural
substances such as turmeric, paprika and saffron, and inorganic mineral pigments were
used. In the middle of the nineteenth century, synthetic organic dyes were developed
creating, a more economical and extensive array of colorants. Since then the quality of
these colours has improved considerably due to lot of research and development being
carried out on them. Today
these colours are used in many applications, some of which are listed below:
Uses Of Water
Soluble Synthetic Food Colours
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