sweetening and coloring agents

the natural coloring and sweetening agents

1. PRESENTED BY DEBASHIS DAS M.PHARM, 1 ST SEM RIPANS NATURAL COLORING & SWEETENING AGENTS

2. NATURAL COLORING AGENT Natural colors are pigments made by living organisms. Usually , pigments made by modification of materials from living organisms, such as caramel, vegetable ,carbon Nature-identical colors are man-made pigments which are also found in nature. Examples are β-carotene , and riboflavin. Synthetic colors are man-made colors which are not found in nature—such as azo -dyes. Color is a measure of quality and nutrient content of pharmaceutical formulations, cosmetics or foods According to FDA, a color additive can be defined as any dye, pigment, or other substance that can impart color to a food, drug, or cosmetic or to the human body Color additives are important components of many products, making them attractive, appealing, appetizing, and informative . Added color als o serves as a kind of code that allows us to identify products on sight, like candy flavors, medicine dosages, and left or right contact lenses . Colorants are characterized by their ability to absorb visible part of the electromagnetic spectrum [380-780 nm].

3. PHYSIOLOGICAL PROPERTIES OF NATURAL COLORANTS : It should be obtained from natural sources It should be processed by physical means I t should not be harmful to health. Some of the dyes have been reported for following curative effects; analgesics, antibacterial, antifungal, antileprotic , antiviral and anti-inflammatory Deodorant ,reduce halitosis , healing- e.g. CHLOROPHYILL Pro vitamin A ,prevention of UV sunburns ,antioxidant and radical scavenger ,prevention of lung and breast tumor – e.g. CAROTENE Prevention of macular degeneration(AMD)- e.g. LUTEIN Prevention of cardiovascular disease and tumors – e.g. ANTHOCYANINS

4. CLASSIFICATION OF NATURAL COLOURANTS : Commercial colorants include both dyes and pigments, groupings distinguishable by their mode of application. Colorants could be divided by their – a) Color b) Chemical composition or structure c) Biological function in plant/organism (chlorophyll, hemoglobin …) d) Physical properties (solubility )

5. Some Natural C oloring A gent Turmeric : Synonyms : Indian saffron Origin: Dried or fresh rhizomes of Curcuma longa Family: Zingiberaceae (ginger family) Odour : Characteristic aromatic Taste: Slightly bitter Active constituent: 1-5% orange yellow volatile oil , 0.3% of yellow crystalline dye ( curcumin ) , 30-50% starch and resin. Uses: condiment, coloring agent, stimulant & carminative . In combination with annatto (E160b), turmeric has been used to color cheeses, yogurt, dry mixes, salad dressings, winter butter and margarine. Turmeric is also used to give a yellow color to some prepared mustards, canned chicken broths, and other foods (often as a much cheaper replacement for saffron).

6. Annatto: Annatto is a naturally intense dye which can range in color from bright yellow to deep orange derived from the seeds of the achiote tree ( Bixa orellana ). It is often used to impart a yellow or orange color to foods, but sometimes also for its flavor and aroma. Its scent is described as "slightly peppery with a hint of nutmeg" and flavor as "slightly nutty, sweet and peppery " Synonyms: lipstic pods, arnotta Origin: extracted from dried seeds of plant Bixa orellana Family: Bixaceae Odour : Slightly aromatic Active constituent: 12% of annatto oleo resin of which 50% is water soluble, 0.3 to 0.8 % volatile oil, 4 to 5% pigment, 70 to 80% of pigment consist of bixin responsible for yellow color Uses: coloring agent & as antioxidant.

7. Saffron : is a spice derived from the flower of Crocus sativus , commonly known as the "saffron crocus". Saffron crocus grows to 20–30 cm and bears up to four flowers, each with three vivid crimson stigmas, which are the distal end of a carpel. The styles and stigmas, called threads, are collected and dried to be used mainly as a seasoning and coloring agent in food. Saffron, long among the world's most costly spices by weight , is native to Southwest Asia and was probably first cultivated in or near Greece Synonym: Crocus Origin: Dried stigma of Crocus sativus Family: Iridaceae Odour : Strong,characteristic and aromatic Taste: Bitter Active constituent: coloring matters ( Crocin & crocetin ), colourless glycoside ( picrocrocin ), volatile oil & wax . Uses: coloring agent & antispasmodic

8. Paprika : Synonym: capsicum Origin: spice made from air dried fruit of Capsicum annuum Family: Solanaceae Taste : pungent with spicy Active constituents: carotenoids , in which capsanthin and capsorubin are the main compounds responsible for the red colour of the dye. Uses: colouring agent for food, pharmaceutical preparation, cosmetics, beverages and juice.

9. Tomato : Synonym: love apple Origin: fresh ripen fruits of plant Solanum lycopersicum . Family: Solanaceae Active constituents: lycopene , α and β-carotene, lutein , zeaxanthin and β- cryptoxanthin . Lycopene is a carotenoid that is present in tomatoes is responsible for red color of the fruit. Uses: coloring agent and potent anticancer agent.

10. Tagetus Synonym: Marigold Origin: flower of Tagetes erecta Family: Compositae Active constituents: The principle coloring component of marigold flower is lutein , a fat-soluble carotenoid , which is responsible for the yellow to orange colour of the dye. It also contains galenine , lycopene , α- carotene, β- carotene and γ- carotene Uses: Lutein is used as an additive of chicken feed to give color to egg yolks.

11. Safflower: synonym: false seffron Origin: tubular florets of Carthamus tinctorius Family: Asteracae Odour : slightly aromatic Active constituents: main constituents are carthamin and carthamidin . And other constituents are safflower yellow, arctigenin , tacheloside , N- feruloyl tryptamine , N- feruloyl serotonin, steroids, flavonoids and polyacetylenes . Carthamin is responsible for to produce waterinsoluble red dye and carthamidin for water-soluble yellow colour dye. Uses: colouring agent & as anti-inflammatory.

12. Henna : Synonym: Egyptian privet, hina Origin: fresh or dried leaves of the plant Lawsonia inermis Lam. Family: Lythraceae Odour : characteristic Taste: bitter Active constituents: The active constituent of the leaf is lawsone (0.5-1.0%). The Lawson is principally responsible for the colorant property of the henna leaves. Uses: It has been used in conjunction with dihydroxyacetone as a sunscreen agent.

13. Beet root: Synonym: sugar beet Origin: Root of Beta vulgaris Family: Chenopodiaceae Active constituents: glycoside betanin , which on hydrolysis yields the income betanidine and glucose. Uses: Powdered beat roots can be used for the preparation of the dye. Red dye from beats is sold as beat juice concentric which is water soluble in nature. It is widely used a nontoxic food and pharmaceutical colorant.

14. Blood root : is a perennial, herbaceous flowering plant native to eastern North America. It is the only species in the genus Sanguinaria , included in the family Papaveraceae , and most closely related to Eomecon of eastern Asia. Synonym: bloodwort , redroot , red puccoon Origin: root of the plant Sanguinaria Canadensis. Family : Papaveraceae Taste & smell : Harsh, bitter, acrid. Active constituents: isoquinoline alkaloids, sanguinarine (1 %, colorless alkaloid yielding red salts), berberine which imparts the yellow color. Uses:   Dye for colouring wool and fabric, antispasmodic, expectorant, Topical antineoplastic , stimulates digestion and the heart in small Doses, depresses digestion and the heart in larger doses, diaphoretic, Diuretic, choleretic , heart sedative. 

15. Cochineal : Scale insects have had great importance since ancient times as textile dyes. the natural dye carmine is derived the insect which produces carminic acid that deters predation by other insects . Carminic acid , typically 17-24% of dried insects' weight, can be extracted from the body and eggs, then mixed with aluminium or calcium salts to make carmine dye, also known as cochineal. Today, carmine is primarily used as a colorant in food and in lipstick . Synonym: coccus , red scale insect Origin: dried full grown female insect coccus cacti Family: Coccidae

16. Description: the insects are oval shaped grey or black in color with 3.5 to 5 mm long and 2.5 to 3.5 mm wide. Active constituents: 10% carminis acid, a red coloring matter glucosidal anthraquinone , 10% fat 2% wax and coccerin . Uses: coloring agent & as anti-inflammatory

17. Caramel color : Caramel colour is manufactured by heating carbohydrates, either alone or in the presence of acids, alkalis, and/or salts i.e. the color of burnt sugar Caramel colour is produced from commercially available nutritive sweeteners consisting of fructose, dextrose, invert sugar, sucrose, malt syrup, molasses, starch hydrolysates and fractions thereof. The acids that may be used are  sulfuric , sulphurous, phosphoric, acetic, and citric acids The alkalis are ammonium, sodium, potassium, and calcium hydroxides; and the salts are ammonium, sodium and potassium carbonate, bicarbonate, phosphate (including mono- and dibasic),  sulfate , and  bisulfite .  Antifoaming agents, such as  polyglycerol  esters of fatty acids, may be used as processing aids during manufacture. Its colour ranges from pale-yellow to amber to dark-brown.

18. Caramel colour molecules carry either a positive or a negative charge depending upon the reactants used in their manufacture Caramel color is an emulsifying agent as well as a colorant. In soft drinks, it helps keep the flavor oils suspended in the solution.

19. NATURAL SWEETENING AGENT Sweeteners are compounds that interact with taste buds that evoke a characteristic response. Have the ability to impart sweet taste by masking the taste of material in which it is added. They may be , Nutritive Sweet taste Source of energy Non nutritive Sweet taste No energy

20. Classification Of Sweeteners

21. REASON FOR USE DENTAL CARE DIABETES MELLITUS WEIGHT LOSS COST REACTIVE HYPOGLYCEMIA

22. NATURAL SWEETENERS Natural sweeteners are sweetening agent that are extracted from natural products without any chemical modifications during the production or extraction process Such as honey , Stevia , maple syrup , sugar , glycyrrhizin etc Sugar is most widely used

23. STEVIOSIDE AND REBAUDIOSIDE Source: dried roots and leaves of plant Stevia rebaundiana Famliy : Compositae Odor: none Taste: sweet Chemical constituents: 5-10% stevioside , 2-4% rebaudioside -A, 1-2% rebaudioside -C and dulcoside -A. stevioside is the major compound which contais sterol, triterpines , flavonoids , tannin and small amount of volatile oil. Uses: mainly as a anti- dibetic agent. It also used as antibacterial, anti-fertility, anti- inflamatory , antiseptic agent, digestive tonic, skin problems.

24. Source: mixed Ca and K salt of glycyrrhizinic acid found in Glycyrrhiza glabra Family: Laguminosae Odour : faint and charecteristic Taste: sweet Chemical constituents: chief constituent is glycyrrhizin which is a mixed Ca and K salt of glycyrrhizinic acid which is a glycoside. Which on hydrolysis gives glycyrrhetinic acid. Uses: expectorant, demulcent, flavoring agent in beverages, confectionary and pharmaceuticals. GLYCYRRHIZIN

25. Source: a flavonoid compound present in ripe fruit of Citrus aurantium . Family: Rutaceae Odour : aromatic Taste: aromatic Uses: stomachic, carminative, as a flavoring agent for several oral liquids and also for extraction of pectin. NEOHESPERIDINE DIHYDROCHALCONEA

26. Source: a protein found in the arils of the fruit of the plant Thaumetococcus denielli Family: Maranteceae Odour : none Taste: sweet Chemical constituent: consist of structurally related polypeptides and thaumetin1 and thaumetin2 Uses: it highly soluble in water which is used as a flavour enhancing agent THAUMETIN

27. Source: sweet polypeptide constituent present in fruit of the plant Diodcoreophyllum cumminsii Family: Manispermaceae Taste: sweet Cheracteristics : sweetener for some food and drinks but is sensitive to conformational changes, so it is unsuitable as a normal sweetener. MONELLINS

28. Honey is a sweet food made by certain insects using nectar from flowers. The variety produced by honey bees is the one most commonly referred to and is the type of honey collected by beekeepers and consumed by humans. Honey produced by other bees and insects has distinctly different properties. Honey bees form nectar into honey by a process of regurgitation and store it as a food source in wax honeycombs inside the beehive. HONEY

29. Honey gets its sweetness from the monosaccharides fructose and glucose and has approximately the same relative sweetness as that of granulated sugar (74% of the sweetness of sucrose, a disaccharide). It has attractive chemical properties for baking, and a distinctive flavor which leads some people to prefer it over sugar and other sweeteners. Most micro-organisms do not grow in honey because of its low water activity of 0.6. The main uses of honey are in cooking, baking, as a spread on breads, and as an addition to various beverages such as tea and as a sweetener in some commercial beverages. Honey is also used as an adjunct in beer.

30. MAPLE SYRUP Maple syrup is a sweetener made from the sap of some maple trees. In cold climate areas, these trees store sugar in their roots before the winter and the sap which rises in the spring can be tapped and concentrated (69). This sap has only 3% to 5% total solids, consisting mainly of sucrose

31. Molasses is a viscous byproduct of the processing of sugar cane or sugar beets into sugar. The quality of molasses depends on the maturity of the sugar cane or sugar beet, the amount of sugar extracted, and the method of extraction . A typical composition of molasses contains the following substances: sucrose 35.9 %, fructose 5.6 %. Sulphured molasses is made from young sugar cane . Sulphur dioxide, which acts as a preservative, is added during the sugar extraction process. Unsulphured molasses is made from mature sugar cane, which does not require treatment with sulphur . There are three grades of molasses: mild, dark, and blackstrap. These grades may be sulphured MOLLASSES

32. http :// www.seacolors.eu/images/Carotenoids_and_other_pigments_as_natural.pdf REFERENCES