Drying and storing the food is provided by the evaporation of the excess water found in foods by that way bringing the microorganisms into a situation where they can not maintain life. By that way microorganisms would not cause the degradation of food and this feature allows long-term storage.
Dye pigment and similar substances give colour when added to products and they are called food colourant. The colouring agents are divided into two as natural and synthetic according to the way of obtaining.
First impression about food is visual. Colour plays the most important role at first sight in the attractiveness of food in terms of consumer preference.