Food colors

Limitations of using food colors. Safety measures and standards of food colors in India. History, market trend, different types of food colors. Sources and uses of food colors.

1. Speaker : Kavita Kumari Solanki M.Tech (Dairy Technology) Reg. No. 17-M-DT-09 LIMITATIONS AND SAFETY OF FOOD COLORS Credit seminar on 7 July 2018 1

2. Overview of Presentation Introduction History Classification Selection criteria Market trend Natural colors & Synthetic colors FDA regulation FSSAI regulation Limitations Risk assessment Conclusion 7 July 2018 2

3. FOOD COLORS . First factor of attraction towards food is its color. It influence appetite and choice of food. 7 July 2018 3

4. What is color? According to FDA.... “Any dye, pigment or substance which when added or applied to a food, drug or cosmetic, or to the human body, is capable (alone or through reactions with other substances) of imparting color.” (FDA, 2016) 7 July 2018 4

5. Why food colors....? (Ali Aberoumand , 2011) 7 July 2018 5

6. History ( Gulrajani , 2001) 7 July 2018 6

7. ( Sahar et al ., 2012) (Adam Burrows J.D., 2009) 7 July 2018 7

8. (Alexandra et al. , 2001) TYPES 7 July 2018 8

9. ( Beyer et al ., 2002 ) 7 July 2018 9

10. Natural colors V/S Synthetic colors 7 July 2018 10

11. Natural colors Synthetic colors 7 July 2018 11

12. FDA Classification 7 July 2018 12

13. Selection criteria of food colors Target shade The physical/chemical attributes of the food matrix Stability to processing, storage conditions and regulatory issues (Giusti and Wrolstad, 2003) 7 July 2018 13

14. Market trend The demand for food color in global market was 2400 MT in 2000, 3000 MT in 2005 and increased to 8000 MT in 2010. Because of consumer’s choice for ‘natural’ food, processing industry have contributed to the increase in natural color market significantly. Natural food color market across the globe has touched to 1 billion USD and is continuously growing as there is demand for natural food colors against synthetic food colors. ( Ree , 2006; Magoulas , 2009) 7 July 2018 14

15. The food colors market is projected to reach USD 3.75 Billion by 2022, at a CAGR of 8.40% from 2016. The market for natural colors segment, among other types, accounted for the largest share in 2015. Asia-Pacific is the fastest-growing region in the food colors market. (www.marketsandmarkets.com/FoodColors/Market) 7 July 2018 15

16. Global Food Color Market:  Key Players (https://www.transparencymarketresearch.com/food-colour-market.html) 7 July 2018 16

17. Global Food Color Market: Drivers and Restraint 7 July 2018 17 (https://www.transparencymarketresearch.com/food-colour-market.html)

18. Indian key players 7 July 2018 18

19. Availability (https://www.marketsandmarkets.com/PressReleases/food-colors.asp) 7 July 2018 19

20. Natural colors It can be defined as any dye, pigment or any other substance obtained from plant, animal, insect, algae, mineral or other sources capable of coloring food etc. (Shiva, 2007) Being biological in origin, they are often called as ‘bio colors .’ ( Indu Rani et al., 2004) 7 July 2018 20

21. Natural food colorant (Their colors ) Major sources Applications Chlorophylls/ Chlorophyllin (Green) Green leafy vegetables and herbs Pasta, ice-cream, processed foods Carotenoids and xanthophylls (Red, orange, yellow to brown and greenish yellow to yellow) Carrots, fruits and vegetables Beverages, candy, confectionary, ice-cream Betalains / Betanines (Red ) Beetroot Beverages, frozen foods, condiment sauces Flavonoid / Anthocyanins ( Orange, red, blue, voilet , magenta) Red cabbage, grapes, other fruits and vegetables Alcoholic beverages, chewing gum, bakery products, soft drinks Lutein and lycopene (Yellow to orange, red) Green vegetables, corn and tomato products Ice creams, dairy products, sugar, flour ( Hirasa and Takemasa , 1998; Mittal et al., 2007 ) 8 July 2018 21

22. Natural food colorant (Their colours) Major sources Applications Curcumin (Yellow) Turmeric Beverages, baked products, yellow cakes, biscuits, popcorn, sweets, cereals, sauces Crocin and crocetin (Yellow to orange) Saffron Baked goods ,rice dishes meat dishes, soups Bixin , norbixin and carotenoids (Yellow/orange and red) Annatto plant Dairy & fat products and desserts Carmine (Bluish red) Cochineal insect Soft drinks, sugar & flavour confectionary, pickles, sausages Paprika (Orange–red) Capsicum annum plant Meat products, snack soups, salad ( Hirasa and Takemasa , 1998; Mittal et al., 2007) 7 July 2018 22

23. Synthetic colors 7 July 2018 23

24. Blue Synthetic Food Colorants Colorant INS No. & E code ADI (mg/kg B.W.) Uses Brilliant blue FCF 133, E 133 10 Dairy powders, beverages, jellies, candies, condiments, icings, syrups, extracts Indigo carmine 132, E 132 5 Ice-cream, sweets, baked goods, confectionery and biscuits Patent blue V 131, E 131 15 Eggs and jelly sweets ( Bonan et al., 2013) 7 July 2018 24

25. Red to orange food colorants Colorant INS No. & E code ADI (mg/kg B.W.) Uses Amaranth 123, E 123 0.8 Beverages, alcoholic drinks and fish ( Basu and Kumar, 2015b) Carmoisine 122, E 122 4 Swiss rolls, jams, jellies, yoghurt, bread-crumbs, and cheesecakes Erythrosine 127, E 127 0.1 Cocktails and candied cherries ( Chequer et al ., 2012) Ponceau 4R 124, E 124 4 Non-alcoholic drinks, sweets, jellies Red 2G 128, E 128 0.1 Confectionery and meat products ( Bonan et al ., 2013) 7 July 2018 25

26. Yellow synthetic food colorants Colorants INS No. & E code ADI (mg/kg B.W.) Uses Quinoline yellow 104, E 104 10 Fruit and vegetables juice Sunset yellow FCF 110, E 110 2.5 Non-alcoholic drinks, sweets, jellies Tartrazine 102, E 102 7.5 Non-alcoholic drinks, sweets, jellies ( Bonan et al., 2013) 7 July 2018 26

27. FDA permitted food colors Seven synthetic colorants, belonging to four distinct chemical classes, are permitted by the FDA for use in foods and in orally ingested drugs and cosmetics: Erythrosine (E127) INS No. 127, Cherry red color Tartrazine (E102) INS No. 102, Lemon yellow color (Parkinson et al., 1981) 7 July 2018 27

28. Contd... Citrus Red No. 2 is permitted only for coloring skins of oranges and Orange B for surfaces of casings of frankfurters and sausages. (Parkinson et al ., 1981) 7 July 2018 28

29. FSSAI permitted food colors Carotene & Carotenoids including Beta-carotene Beta- apo 8'- carotenal Methylester of Beta- apo 8' carotenoic acid Ethylester of Beta- apo 8' carotenoic acid Canthaxanthin Chlorophyll Riboflavin ( Lactoflavin ) Caramel Annatto Saffron Curcumin or turmeric Natural coloring matters (FSSAI, 2011) 7 July 2018 29

30. Contd... Synthetic colors Color Common name Color index Chemicals Recommended maximum level Red Ponceau 4R Carmoisine Erythrosine 16255 14720 45430 Azo Azo Xanthene 100 ppm 100 ppm 50 ppm Yellow Tartrazine Sunset Yellow FCF 19140 15985 Azo Indigoid 100 ppm 100 ppm Blue Indigo Carmine Brilliant Blue FCF 73015 42090 Indigoid Triarylmethane 100 ppm 100 ppm Green Fast Green FCF 42053 Triarylmethane 100 ppm (FSSAI, 2015) 7 July 2018 30

31. FSSAI regulation The maximum limit of permitted synthetic food colors shall not exceed 100-200 ppm of the final food or beverage for consumption. (FSSAI, 2015) 7 July 2018 31

32. 7 July 2018 32 Limitations of Natural Food Color Some sources of natural colors have their own flavor which may affect the taste of the finished product (Turmeric) Actual color 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 colorings (Saffron) At times raw ingredients remains scarce (Marigold extract) Require in large quantities when compared to Artificial dyes (Cochineal extract)

33. Risk Assessment of Natural and Synthetic Food Colors 7 July 2018 33

34. Contd... 7 July 2018 34

35. Conclusion 7 July 2018 35 Objective of adding color to foods is to make them appealing and it influence the consumer to buy a product. The demand for natural dyes is increasing worldwide due to the increased awareness on the health and recognized profound toxicity of synthetic colors. The limitations to the use of natural food colorants are their higher cost and their low stability in the food processing procedures, formulation and storage conditions.

36. 7 July 2018 36 Conclusion Synthetic food colors cause carcinogenicity, toxicity, allergenicity and may other adverse effects on human health when consumed above their ADI level. So there is need of development of pharmaceutical industry to formulate the natural, safe, environmental friendly plant and animal pigments.

37. 7 July 2018 37

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39. Indu Rani C, Arumuganatha T, Muthuvel I. Food colors. Agro India 2004;7(8):15. Food Additives: Natural Food Colors [cited 23 March 2007]. Available from: URL: http://www.foodadditivesworld.com/ natural-food-colors.html Hirasa K, Takemasa M (editors). Spices and herbs: basic concepts. In: Spice Science and Technology. Marcel Dekker, New York; 1998. p. 1–27. Mittal R, Sharma A, Singh G. Food colors from plants: patenting scenario. Indian Food Industry 2007;26(3):52–8. Costa Magoulas : How color affect food choices?, University of Nevada, (2009) Yadav,A.,Kumar,A.,Dwivedi,P.D.,Tripathi,A.,Das,M.,2012.InvitrostudiesonimmunotoxicpotentialofOrangeIIinsplenocytes.ToxicologyLetters208(3),239–245. 7 July 2018 39 References

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