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.