Rashmi nasare coloring agent

coloring agents which are used in pharmaceutical industry as well as food industry.

1. Colouring Agent Presented by Ms.Rashmi Nasare M. Pharm 1 nd yr Under the supervision of Dr. Sheelpriya Walde Professor M.Pharm , Ph.D ., MBA

2. Introduction HISTORY OF FOOD COLOURs CATEGORIES OF FOOD COLOURs Why food colours FUTURE PROSPECT OF NATURAL FOOD COLOURS PHARMACEUTICAL PREPARATION ARE COLORED FOR FOLLOWING REASONS IDEAL PROPERTIES OF A COLORANT Permitted natural colors CLASSIFICATION WIDELY USED COLORANT IN PharmaCEUTICALs LIMITATIONS OF USING NATURAL FOOD COLOUR content

3. introduction Defination :- A colour additive is a dye, pigment or other substance, whether synthetic or derived for of vegetable, animal, mineral or other source, which imparts a colour when added or applied to food, drug, cosmetics, or the human body{sec.201(t)}. Colorant or colouring agents are mainly used to impart a distinctive appearance to the pharmaceutical dosage forms. We can also say that the colourant are the cosmetics for the pharmaceutical preparations, because the aesthetic appearance of dosage forms can be enhanced by using suitable colourants .

4. History of food colours A round 1200 BC, Cleopatra & other added saffron in butter as first colourant to put a rich yellow colour . Around 1500 BC, candy makers in Egyptian cities added natural extracts & 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 & drug in U.S. were artificially coloured with many blatantly poisonous material such as lead, arsenic &mercury to hide inferior or defective foods. In 2009,barry Callebaut’s IBC brand specialized in colour & printing technology in food applications has launched power flowers by tempering cocoa butter & 40% coloring agent.

5. Categories of food colours N atural colours :- p igments made by living organisms. Eg - luetin , beetroot extract, annatto. Nature-identical colours :- Man made pigments which are also found in nature. Eg - beta-carotene. Artificial colours :- Artificial colours are purely man-made colours . Eg-alura red, brilliant blue,etc . WHY FOOD COLOuRS :- To maintain or improve safety & freshness. To maintain or improve nutritional value. To improve taste, texture & appearance of the product. To influence the consumer to buy a product through visual perception.

6. Future prospect of natural food colours M icroencapsulation:- Increased light stability will be achieved with encapsulation of some sensitive colours (annatto & paprika). Addition of antioxidants:- To increased value of some food colours , external antioxidants tocopherols, ascorbic acid & rosemary Emulsions:- By formulating an easy to disperse colour emulsion to remain stable in many different food application(gums or modified starches) Development of new sources:- Extensive research should be done in introducing new colouring agent in the market.

7. Pharmaceutical preparation are coloured for following reason 1)I ncreased acceptability:- Unattractive medication can be made more acceptable to the patient by the use of colour . Colour can also be used to make a preparation more uniform when an ingredient in the formulation has itself a variable appearance form batch to batch. 2)For identification:- It help to identify a product in it manufacturing & distribution stages. The use of different colours for different strengths of the same drug can also help eliminate errors. 3)Stability purpose:- Some of the insoluble colours or pigment have the additional benefit when used in tablet coatings or gelatin shells of providing useful opacity, which can contribute to the stability of light sensitive active material in the tablet or capsule formulation.

8. Ideal properties of colourants N on-toxic & have no physiological activity. Free from harmful impurities. Is a definite chemical compound because then only its colouring power will be reliable. Its tinctorial power should be high so that only small quantities are required. It does not interfere with the test & assays to which the preparation containing it are subject. Free from objectionable taste & odor. Unaffected by light, tropical, temperature, hydrolysis & micro-organisms & therefore, be stable on storage. Compatible with medicaments & not interfere with them.

9. Permitted natural colours I n I ndia rule 26 of the prevention of food adulteration Act,1954(PFA) & the prevention of food adulteration rules,1955 & 1999 permitted following colours which are isolated form natural sources. B eet root concentrates Annatto Beta-carotene Colchineal extract Grape extract Paprika oleoresin Turmeric oleoresin Luetin Phycocyanin saffron

10. Classification of colourants A) organic dyes & their lakes:- Dyes are synthetic, chemical compounds that exhibit their coloring power & tinctorial strength when dissolved in a solvent. Eg - patent blue, erythrosine, sunset yellow, etc. Lakes have been defined by FDA as the “ aluminium salts of FD&C water soluble dyes extended on a substractum of alumina”. B)INORGANIC OR MINERAL COLOURS:- Stability towards light is an important characteristic displayed by this material, some of which have a useful opacifying capacity. Eg –titanium dioxide. C)NATURAL COLOURS OR VEGETABLE & ANIMAL COLOURS:- This is a chemically & physically diverse group of material. Natural colors are not as stable to light as the other group of colors. They do, however,advantages in that they have a wide acceptability. Eg -beta-carotene.

11. Widely used colourants in p’ceuticals FD&C Blue no.1 - B rilliant Blue ,(blue shade) FD&C Blue no.2 - I ndigotine ,(indigo shade) FD&C Red no.3 - Erythrosine ,(pink shade) FD&C Red no.4 - A llura red ,(red shade) FD&C Yellow no.5 – T atrazine ,(yellow shade) FD&C Yellow no.6 – S unset yellow ,(orange shade)

12. Limitations of using natural food colour S ome sources of natural colours have their own flavour which may affect 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 ( Colchineal 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 artificial dyes.( Colchineal extract )

13. Thank you