the Yellow food coloring


Yellow is the color between green and orange on the spectrum of visible light. It is evoked by light with a dominant wavelength of roughly 570–590 nm. It is a primary color in subtractive color systems, used in painting or color printing. In the RGB color model, used to create colors on television and computer screens, yellow is a secondary color made by combining red and green at equal intensity. Carotenoids give the characteristic yellow color to autumn leaves, corn, canaries, daffodils, and lemons, as well as egg yolks, buttercups, and bananas. They absorb light energy and protect plants from photodamage. Sunlight has a slight yellowish hue, due to the surface temperature of the sun.
Because it was widely available, yellow ochre pigment was one of the first colors used in art; the Lascaux cave in France has a painting of a yellow horse 17,000 years old. Ochre and orpiment pigments were used to represent gold and skin color in Egyptian tombs, then in the murals in Roman villas. In the early Christian church, yellow was the color associated with the Pope and the golden keys of the Kingdom, but was also associated with Judas Iscariot and was used to mark heretics. In the 20th century, Jews in Nazi-occupied Europe were forced to wear a yellow star. In China, yellow was the color of the Middle Kingdom, and could be worn only by the Emperor and his household; special guests were welcomed on a yellow carpet.
According to surveys in Europe, Canada, and the United States, yellow is the color people most often associate with amusement, gentleness, humor, and spontaneity, but also with duplicity, envy, jealousy, avarice, and, in the U.S., with cowardice. In Iran it has connotations of pallor/sickness, but also wisdom and connection. In China and many Asian countries, it is seen as the color of happiness, glory, harmony and wisdom.


Food is any substance[1] consumed to provide nutritional support for an organism. It is usually of plant or animal origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is ingested by an organism and assimilated by the organism's cells to provide energy, maintain life, or stimulate growth.
Historically, humans secured food through two methods: hunting and gathering and agriculture. Today, the majority of the food energyrequired by the ever increasing population of the world is supplied by the food industry.
Food safety and food security are monitored by agencies like the International Association for Food Protection, World Resources Institute, World Food Programme, Food and Agriculture Organization, and International Food Information Council. They address issues such as sustainability, biological diversity, climate change, nutritional economics, population growth, water supply, and access to food.
The right to food is a human right derived from the International Covenant on Economic, Social and Cultural Rights (ICESCR), recognizing the "right to an adequate standard of living, including adequate food", as well as the "fundamental right to be free from hunger".


Food coloring, or color additive, is any dye, pigment or substance that imparts color when it is added to food or drink. They come in many forms consisting of liquids, powders, gels, and pastes. Food coloring is used both in commercial food production and in domestic cooking. Food colorants are also used in a variety of non-food applications including cosmetics, pharmaceuticals, home craft projects, and medical devices.