EDIBLE FOOD COLOURS

Almost all foods, whether they are agricultural products or processed foods, have a definite colour. Colour of foods may be due to natural pigments e.g., Carotenoids, Chlorophylls, Myoglobins and Anthocyanins; chemical modification during processing of natural constituents of foods, e.g., caramelisation; and colour additives. Processing may fade the natural colour and foods and beverages may be prepared by combining individual chemical ingredients of both natural and synthetic origin including colour additives.
In foods, colours are added to make the food attractive, to improve the aesthetic qualities of foods, to replace the natural colour destroyed during processing and to ensure batch to batch uniformity in processed foods. Colour also serves as visual indication of quality.
Originally many colour additives are natural pigments. They gave place to synthetic dyes obtained from coaltar. These colours shall be pure and free from harmful substances, so all food colours and colour preparations shall be sold only under BIS certification mark.
The synthetic colours are permitted to be used only in certain foods with declaration on the label. The maximum quantity permitted is 200 mg/kg . Some of the foods in which colour is permitted are ice-cream, biscuits, cakes, sugars, boiled confectionery, sweets and savouries, fruit syrup, fruit squash fruit drink and beverage, soft drink, soft drink concentrate, jam, carbonated water and non- carbonated ready to serve beverages and synthetic syrup.
The pink dye Rhodamine B, Orange RN || and Blue VRS are carcinogenic and causes pathological lesions of vital organs like kidney, spleen and liver. Metanil yellow causes degeneration of reproductive organs, sterility, stomach trouble and cancer. Hence, these dyes are prohibited .

1. EDIBLE FOOD COLORS By SAGARIKA DAS M.Tech Food Engineering & Technology CIT KOKRAJHAR [email protected] www.linkedin.com/in/sagarika-das

2. CONTENTS INTRODUCTION 3 HISTORY OF FOOD COLOURS 6 PURPOSE OF FOOD COLOURING 7 FORMS OF FOOD COLOUR 10 TYPES OF FOOD COLOURING 13 PERMITTED FOR LIMITED USE IN FOODS 20 APPROVED IN EU 23 LIMITATION OF USING NATURAL FOOD COLOUR 31 DYES AND LAKES 33 POSSIBLE HEALTH BENEFITS 37 2 Prepared by : SAGARIKA DAS

3. INTRODUCTION Food colouring, or colour additive, is any dye, pigment or substance that imparts colour when it is added to food or drink. They come in many forms consisting of liquids, powders, gels and pastes. Food colouring is used for both in commercial food production and in domestic cooking. (Wikipedia) Is any dye, pigment or substance that imparts colour when it is added or applied to a food, drug, cosmetics or to the human body . It will give manufacturers a complete guide to the wide range of food colours available, and which colours will best suit their product, process and shelf life conditions. It remains the ideal practical tool for the food industry, and those interested in the ingredients used to colour food . 3 Prepared by : SAGARIKA DAS

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5. WHERE IT IS USED Both in commercial food production and in domestic cooking - safety and general availability . Non-food applications - cosmetics, pharmaceuticals, home craft projects and medical devices . 5 Prepared by : SAGARIKA DAS

6. Around 1200 BC (Brown age), Cleopatra and others added saffron in butter as first colourant to put a rich yellow colour. Around 1500 BC , candy makers in Egyptian cities added natural extracts and wine to improve the products appearance. In 1856 , William Henry Perkin discovered the first artificial organic dye, called “ mauve ” by oxidizing aniline while trying to form an anti-malaria drug (quinine). By 1900 , many foods & drugs in U.S. Were artificially coloured with many blatantly poisonous materials such as lead, arsenic, and mercury to hide inferior or defective foods. In 1906 , Congress passed the Food & Drugs Act, which prohibited the use of poisonous or deleterious colours in food industries. In 1962 , the first EU directive, focussing on the use of colorants in foods was published, 36 colours (20natural & 16 artificial ) were considered safe for human consumption. In 2009 , Barry Callebaut’s alized IBC brand specialized in colour & printing technology in food applications has lauched Power Flowers by tempering cocoa butter and 40% coloring age. HISTORY OF FOOD COLOURS 6 Prepared by : SAGARIKA DAS

7. PURPOSE OF FOOD COLOURING People associate certain colours with certain flavours, and the colour of food can influence the perceived flavour in anything from candy to wine. Colour additives are used in foods for many reasons anything : Offset colour loss due to exposure to light, air, temperature extremes, moisture and storage conditions . Correct natural variations in colour. Enhance colours that occur naturally. Provide colour to colourless and “fun” foods. Make food more attractive and appetizing, and informative. Allow consumers to identify products on sight, like candy flavours or medicine dosages Food colorants, synthetic . PURPOSE OF FOOD COLOURING 7 Prepared by : SAGARIKA DAS

8. Indigo Carmine, which is Blue Quinoline Yellow WS, Which is yellow Food colorants, natural Food colorants, natural Anthocyanin , a red to blue dye Depending on functional groups and pH Betanin , a magenta dye, mainly Produced from beets 8 Prepared by : SAGARIKA DAS

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10. FORMS OF FOOD COLOURING 10 Prepared by : SAGARIKA DAS

11. twot Two General Types Artificial Colouring Natural Colouring 11 Prepared by : SAGARIKA DAS

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13. Types of Food Colouring Artificial Colouring Current Seven Generally Permitted Permitted for Limited Use in Foods Delisted and Banned in The US Approved in EU Natural Food Dyes Dyes and Lakes 13 Prepared by : SAGARIKA DAS

14. Many synthesized dyes were easier and less costly to produce and were superior in colouring properties when compared to naturally derived alternatives of the time. Also known as “ azo -dyes”, the first step forms a diazo compound from the reaction of aromatic amines generally formed from nitrosamine and a diazonium compound. The second step couples these diazo compounds with various reactive aromatic hydrocarbons. The color of the dyes can be controlled selecting the number of azo -groups and various substituents . Yellow shades are achieved by using aceto - acetanilide and heterocyclic compounds. Red colors result from the reaction between an aniline derivative ( diazo ) with a naphthol derivate. A Blue results from replacing the aniline derivate with a benzidine derivate . ARTIFICIAL COLOURING Food coloring spreading On a thin water film in The International Space Station 14 Prepared by : SAGARIKA DAS

15. Current Seven Generally Permitted FD&C Blue No. 1 -Brilliant Blue FCF,E133 (blue shades) FD&C Blue No. 2 – Indigotine , E132 (indigo shade) FD&C Green No. 3 –Fast Green FCF,E143 (turquoise shade) FD&C Red No. 3 –Erythrosine,E127 (pink shade, commonly used in glace cherries) FD&C Red No. 40 – Allura Red AC, E129 (red shade) FD&C Yellow No. 5 – Tartrazine , E102 (yellow shade) FD&C Yellow No. 6 –Sunset Yellow FCF,E110 (orange shade) 15 Prepared by : SAGARIKA DAS

16. ERYTHROSINE (RED NO. 3) Used in cherries in fruit cocktail and in Canned fruits for salads, Baked foods , Dairy products, snack foods Side effects : cancer 16 Prepared by : SAGARIKA DAS

17. TARTRAZINE (YELLOW NO. 5) Used in Ice cream , cake mixes, Carbonated drinks , fish sticks, Squashes Side effects : hyperactivity, asthma, skin rashes and migraine 17 Prepared by : SAGARIKA DAS

18. ALLURA RED (RED NO. 40) Used in carbonated drinks, Soups , bubble gum, Sauces, Wine Side effects : may worsen or induce asthma, rhinitis, utricaris (hives) 18 Prepared by : SAGARIKA DAS

19. BRILLIANT BLUE (BLUE NO. 1) Used in Dairy products, Sweets Side effects : hyperactivity and skin rashes, listed as human carcinogen, causes DNA damage and tumours in animals . 19 Prepared by : SAGARIKA DAS

20. PERMITTED FOR LIMITED USE IN FOODS Two days are allowed by the FDA for limited applications : Citrus Red 2 (orange shade) - allowed only to colour orange peels . Orange B (red shade) - allowed only for use in hot dog and sausage casings (not produced after 1978, but never delisted ) 20 Prepared by : SAGARIKA DAS

21. DELISTED AND BANNED IN THE U.S FD&C Red No. 2 –Amaranth, E123 FD&C Red No. 4 FD&C Red No.32 was used to colour Florida oranges. FD&C Orange No.1 was one of the first water- soluble dyes to be commercialized, and one of 7 original food dyes allowed under the Pure Food & Drug Act of June 30,1906 FD&C Orange No.2 was used to colour Florida oranges. FD&C Yellow No. 1,2,3 & 4 FD&C Violet No. 1. 21 Prepared by : SAGARIKA DAS

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23. APPROVED IN EU E numbers 102-143 cover the range of artificial colours. Some artificial dyes approved for food use in the EU include : E104: Quinoline Yellow E122: Carmoisine E124: Ponceau 4R E131: Patent Blue V E142: Green S 23 Prepared by : SAGARIKA DAS

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29. NATURAL FOOD DYES Carotenoids (E160,E161,E164), Chlorophyllin (E140,E141), Anthocyanins (E163), and Betanin (E162) Comprise four main categories of Plant pigments grown to colour Food products. 29 Prepared by : SAGARIKA DAS

30. These are colourings approved for use in all types of food Although there are other natural colourings that are only approved for certain uses - Synthetic Iron Oxide – only allowed in sausage casings Ferrous Gluconate and Ferrous Lactate – only allowed in ripe olives Other colorants or specialized derivatives of these core groups include : Annatto (E160b), a reddish- orange dye made from the seed of the achiote Caramel coloring (E150a-d), made from caramelized sugar Carmine (E120), a red dye derived from the cochineal insect, Dactylopius coccus Elderberry juice Lycopene (E160d) Paprika (E160c) Turmeric (E100) 30 Prepared by : SAGARIKA DAS

31. LIMITATIONS OF USING NATURAL FOOD COLOUR Some sources of natural colours have their own flavour which may affects the taste of the finished product. (Turmeric) Actual colour may not retain as such when subjected to high temperatures. (Grape juice extract) Can cause allergic reactions. (Cochineal extract, Annatto) Natural food colour are costlier than artificial colourings. (Saffron) At times raw ingredients remains scarce. (Marigold extract) Require in large quantities when compared to Artificial dyes. (Cochineal extract) 31 Prepared by : SAGARIKA DAS

32. FUTURE PROSPECTS OF NATURAL FOOD COLOURS Microencapsulation: - increased light stability will be achieved with encapsulation of some sensitive colours (annatto & paprika) Addition of antioxidants : - to increase nutritional value of some food colours, external antioxidants (like tocophenols, ascorbic acid and rosemary extract) can be fortified. Emulsions : - by formulating an easy to disperse colour emulsion to remain stable in many different food applications. (gums or modified starches) Development of new sources : - extensive research should be done in introducing new colouring agents in the market. Moshfeghi et al,. (2013) recently introduced Dragon Fruit Colouring Powder (DFCP) As a natural food additive in Malaysian market which is rich in vitamin C & minerals (potassium, sodium, calcium, iron and phosphorus) 32 Prepared by : SAGARIKA DAS

33. DYES AND LAKES Dyes – dissolved in water, but are not soluble in oil. they are manufactured as powders, granules, liquids or other special purpose forms. they can be used in beverages, dry mixes, baked goods, confections, dairy products, pet foods, and a variety of other products. also have side effects that lakes lack. 33 Prepared by : SAGARIKA DAS

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35. Lakes – they are made by combining dyes with salts (usually aluminum salts) to make insoluble compounds. they are not oil-soluble , but are oil-dispersible. they are more stable than dyes and are ideal for colouring products containing fats and oils or items lacking sufficient moisture to dissolve dyes. typical uses include coated tablets, cake and doughnut mixes, hard candies and chewing gums, lipsticks, soaps, shampoos, talc, etc . 35 Prepared by : SAGARIKA DAS

36. CRITICISM AND HEALTH IMPLICATIONS Some FDA –approved food colourings pose certain risks to health. Research has linked Erythrosine to thyroid cancer in rats. The cochineal insect extract rarely causes sever allergic reactions . 36 Prepared by : SAGARIKA DAS

37. POSSIBLE HEALTH BENEFITS Brilliant Blue FCF could help in the healing of spinal injuries. Researchers have found that injecting the dye into rats who have just suffered spinal injuries reduces the chances of paralysis. It prevents the body from sending a chemical to the site of the injury which is know for causing further damage to nerve tissue. 37 Prepared by : SAGARIKA DAS

38. Prepared by : SAGARIKA DAS 38 REFERENCE https://www.larsed-keller.com J. B. Hutchings , Food colour and A pperance , Blackie Academic & Professional, Glasgow, Scotland, 1994 . R. G. Kuehni , Color : An Introduction to Practice and Principles, John Wiley & Sons, NewYork , 1997 . F. W. Billmeyer , Jr., and M. Saltzman, Principles of C olor Technology , 2 nd ed., John Wiley & Sons, Inc., New York, 1981 .

39. THANK YOU 39 Prepared by : SAGARIKA DAS