Culinary Science with Prof. Dr. Sibel Ozilgen: Exploring 4 Natural Pigments in Food

The kitchen is a place of science. As with any scientific experiment, the results of the cooking process must be analyzed to understand how the methods influence the end results. Understanding the unique chemical structures of foods, and underlying scientific principles in each step of the preparation process and their effects on the resultant dish enables our chefs to perfect existing recipes and innovate in the kitchen. 

This understanding of the scientific process is what makes Yeditepe University a global leader in both traditional and modern Turkish cuisine: Yeditepe University is home to the only Department of Gastronomy and Culinary Arts to hold a PATENT for food product development.

Food engineer Sibel Ozilgen is Head of the Gastronomy and Culinary Arts Department of Yeditepe University. She is the author of the first International Culinary Science textbook written by a Turkish academician. Her expertise is focused on food and science. A key component in Prof. Dr. Sibel Ozilgen's course 'Foods and Their Specifications' is exploring the common pigments in foods. 

Natural pigments give fruits and vegetables their vibrant colours. They grab the attention of the consumers and may lead to a good first impression of a product. Each pigment has its own chemical structure and also health benefits. Here are four experiments to inspire you to start experimenting with food. 

Anthocyanins are the main pigments found in red fruits and vegetables, such as strawberries, cherries, beets, red grapes, apples, and tomatoes (called lycopene in tomatoes). 

Bell peppers differ in content of carotenoids and other pigments. Red ones are the richest in carotenoids, and green ones richest in chlorophyll.