DEPARTMENT OF DRAVYAGUNA

DEPARTMENT OF DRAVYAGUNA GOVT.AYURVEDA COLLEGE, THIRUVANANTHAPURAM KERALA, INDIA www.dravyagunatvpm.wordpress.com email: dravyagunatvpm@gmail.com FOOD COLOURS Dr.Anupama.S.Pillai III MD Scholar(2009) 1. What is a food colour? It is a colour additive,imparting colour to food. 2. What is a colour additive? A colour additive is 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 colour. 3. Why food is coloured? Any food item or dish prepared in attractive colour has always lured every man in all the quarters of the world They are used for decorating the food item besides being necessary additives.. Also many behavioral studies show that the human appetite and choice of food are influenced by colors 4. What are the uses of colour additives in food? to offset colour loss due to exposure to light, air, temperature extremes, moisture and storage conditions; to correct natural variations in colour; to enhance colour that occur naturally; and to provide colour to colourless and "fun" foods 5. What are the classification of food colour? 1. As per FDA (Food & Drug Administration) 1. Certified (Synthetic) 2. Non certified(natural)

2. 3 types- 1.Natural, again subdivided in to colors of plant origin and animal origin 2. Nature identical, are the same molecules found in natural sources made synthetically eg. indigoid found in beet root, carotenoids found in carrots, tomatoes, oranges. 3.Synthetic It is manufactured artificially in factory Eg:azo dyes,quinoline,xanthene,indigoid 6. What are certified colours? are synthetically produced (or human made) used widely because they impart an intense, uniform colour, are less expensive blend more easily to create a variety of hues. generally do not add undesirable flavors to foods. do not add anything to the nutritional value of the food but gives an attractive look to the item 7. What are non certified colours? Colours that are exempt from certification include pigments derived from natural sources(natural colours) such as vegetables, minerals or animals. 11.So why aren t Natural colors used more? Compared to artificial colors, they are generally more expensive, 8. What are dyes & lakes? The hues are less vibrant, The palate of available shades is limited, and They are not as concentrated. Stability can be effected by other ingredients and variations in ph. They generally have a short shelf life before fading occurs Certifiable color additives are available for use in food as either "dyes" or "lakes." Dyes dissolve in water Lakes not

manufactured as powders, granules, liquids or other special purpose forms.. stable They can be used in beverages, dry mixes, baked goods, confections, dairy products, pet foods and a variety of other products are more stable ideal for coloring products containing fats and oils or items lacking sufficient moisture to dissolve dyes Typical uses include coated tablets, cake and donut mixes, hard candies and chewing gums 9. What are the subclassifications of synthetic food colour? Primary food colour Lake food colour Blended food colour 10. What is a primary food colour? they comprises basic colour that do not have any hazardous effects. available in various colour range, are wisely used in soft drinks, beverages, desserts, confectioneries, jams & jellies, decorations & coatings, baked goods, canned products, pickles, sauces & seasonings, meat & fish products and many more. water-soluble, and exhibits coloring power when it is dissolved. 11. What is a lake food colour? manufactured through combining dyes and insoluble materials. they are water insoluble in nature are suitable for colouring products that contains fat and oil & various other products which lack sufficient moisture to dissolve dyes. the source is primary colour and they have different applications in various industries extensively used in gum salts, summer coatings, wafers, dairy products, bakery products, coated candies, chewing gum, pharmaceuticals, cosmetic & personal care products, packaging products, dry beverage bases, snack foods, pet foods and many more 12. What is a blended food colour?

unique mixture of two or more water soluble food colouring agents combined in many ways to produce different varieties of shades. They are generally unique colour and give a very different feel to the products to which they are added. are prepared from previously certified batches of primary colour. serve purposes in various industries including; processed food industry, dairy industry & more. 13. Give examples of natural food colour? Annatto extract (yellow) Dehydrated beets (bluish-red to brown) Caramel (yellow to tan) Beta -carotene (yellow to orange) Grape skin extract (red, green). Saffron and other spices (rich yellow) NATURAL COLOUR EEC NO. DESCRIPTION Annatto E160b Liquid/Powder (os) LIQUID / POWDER (WS) Turmeric E100 Paste, 35% Curcumin Liquid (Os) Up To 12% Curcumin Liquid (Ws) Up To 10% Curcumin Powder, Up To 95% Curcumin COCHINEAL / E 120 Powder, N.L.T. 50% Carminic Acid Carmini Powder, 30% - 95% Carminic Acid Powder Up To 40% Carminic Acid Liquid (Ws) 2% - 10% Carminic Acid Paprika E 160c Liquid (Os) 10,000 To 1,60,000 Cu Liquid (Ws) 10,000 To 50,000 Cu Powder, Spray Dried Anthocyanins E 163 Liquid / Powder (Ws) Liquid / Powder (Ws) Liquid / Powder (Ws) Beta Carotenes / E 160a Powder (Ws) Up To 7.5% Mix Carotenes Carotenoids Liquid (Os) Up To 2.5% Mix Carotenes Gardenia - Liquid (Ws) Gardenia - Liquid (Ws) Gardenia - Liquid (Ws)

Iron Oxides E 172 Powder Iron Oxides E 172 Powder Iron Oxides E 172 Powder Iron Oxides E 172 Powder Marigold Extract / E 161b Paste (Os) Up To 10% Xanthophylls Lutein Powder Up To 50% Lutein Chlorophyll E 140 Liquid Ws / Os E 141 Liquid Ws / Os - Powder Ws Titanium Dioxide E 172 Powder & Paste Ws & Od Carbon Black E 153 Powder, Paste, Emulsion In Oil Beet Root E 162 Liquid / Powder (Ws) Safflower - Liquid / Powder (Ws) Caramel E 150 Liquid / Powder (Ws) a,b,c,d Lycopene E 160d 0s.2 To 20% Monascus - Liquid / Powder (Ws) Red Cabbage - Powder Raddish - Powder Some eg. in detail 1.Caramel It is a natural food colour Sourse: Cane sugar, lactose, malt sirup, molasses, starch, etc Functionality: Pigmentation Character: Bister black liquid or solid, there are special sweet fragrant smell and happy burnt bitter flavor; soluble in water, insoluble common organic solvent or grease. The aqueous solution is reddish brown, not muddy or precipitating; stable to light and heat. It has the characteristic of colloid, the equipotentiality,its PH index is different when using different manufacturing approach or in different products, usually about3-4.5

Use: Ice cream, ice-sucker. 2.Chrysanthemum Yellow Pigment It is absolute a natural pigment abstracted from the inflorescence of Coreopsis lanceleta L. by modern biotechnology.widely used in beverage, cold drink, fruit-flavored water, fruitflavored powder, fruit syrup, soda pop, the mixture of wines, candy, cakes and canned goods as foodstuff coloring. 3.Logwood Color Haematoxylin is the main part of the logwood color. We can see black-brown powder pasty or liquid. It is absolute a natural pigment abstracted from the core of Haematoxylon campechianum by modern biotechnology as black-brown coloring.

4.Spirulina Blue. Phycocyanin is the main part of the spirulina blue color.it is protein combined pigment,has the same character with protein.we can see blue granule or powder with our naked eyes.it is water-soluble. It is absolute a natural pigment abstracted from the sporus of Spirulina Arthorspira platenis by modern biotechnology.widely used in ice cream,cakes, fast thawing powder, horse radish powder, frozen stick confection, ice lolly,jelly, candied beverage,cheese products etc as blue coloring. 5.Tomato Color Lycopene is the main part of the tomato color. It is enthanol-soluble and oilsoluble, but water-fast.the mixture of tomato color and oil are yellowishorange.the tomato color is the farinose natural pigment extracted from raw Lycopersicon esculentum by advanced co2 supercritical extraction technology. Widely used in tomato products,meat, soup blend, jam, candy, snacks and pastry, etc as red coloring.

14. Give examples of primary food colour? Product/Colour Shade QUINOLINE YELLOW TARTRAZINE SUNSET YELLOW FCF ERYTHROSINE PONCEAU 4R ALLURA RED CARMOISINE AMARANTH CHOCOLATE BROWN HT BRILLIANT BLUE FCF

PATENT BLUE V INDIGO CARMINE BLACK PN FAST RED E GREEN S RED 2G 15. Give examples for lake food colour? LAKE QUINOLINE YELLOW LAKE TARTRAZINE Dialuminium salt of disulphonates of 2-(2-quinolyl-1,3 indandione Trialuminium salt of 3-carboxy-5 hydroxyl p-sulfopheny 4-psulfophenylazopyrazole. LAKE SUNSET YELLOW FCF Dialuminium salt of 1 p- sulfophenylazo-2naphtol-6sulfonic acid LAKE ERYTHROSINE LAKE PONCEAU 4R Trialuminium salt of 1-(4-sulpho- 1naphthylazo)2-naphthol -6,8-

disulphonic acid LAKE ALLURA RED LAKE CARMOISINE LAKE AMARANTH Dialuminium salt of 6-hydroxy 5-azo- 2-naphthalene sulfonic acid Dialuminim salt of 2-(4-Sulpho 1- naphthylazo)1-naphtol-4-sulphonic acid Trialuminium salt of 1-naphthol-3-6disulfonic acid LAKE CHOCCOLATE BROWN HT LAKE BRILLIANT BLUE FCF LAKE INDIGO CARMINE Dialuminium salt of 4-(N-ethyl-psulfobennzylamino)phenyl (sulfonium phenyl )methylene 1-N ethyl-npsulfobenzyl cyclohexadienimine Dialuminium salt of 5,5-indigotin disulfonic acid 16. Give examples for blended food colour? EGG YELLOW YOLK YELLOW ORANGE RED STRAWBERRY RED ROSE PINK RASPBERRY RED GRAPE VIOLET

COFFEE BROWN CHOCOLATE BROWN DARK CHOCOLATE LIME GREEN APPLE GREEN PEA GREEN BLACK CURRANT 17. What is the role of FDA (Food & Drug administration) in regulating food colour? FDA is responsible for regulating all colour additives to ensure that foods containing colour additives are safe to eat, (FDA has the primary legal responsibility for determining their safe use) contain only approved ingredients and are accurately labeled. 18. How are additives approved for use in food by FDA? To market a new food or colour additive (or before using an additive already approved for one use in another manner not yet approved), a manufacturer or other sponsor 1. must first petition FDA for its approval. These petitions must provide evidence that the substance is safe for the ways in which it will be used. 2.Evaluate safety by the composition and properties of the substance, the amount that would typically be consumed, immediate and long-term health effects, and various safety factors. The evaluation determines an appropriate level of use that includes a built-in safety margin - a factor that allows for uncertainty about the levels of consumption that are expected to be harmless.. 3. Issuing regulations if approved. Regulations are

the types of foods in which it can be used, the maximum amounts to be used, and how it should be identified on food labels. 19. How are the colour additive regulations came into existence? In 1900, there were about 80 man-made color additives available for use in foods. At that time there were no regulations regarding the purity and uses of these dyes. Legislation enacted since the turn of the century, however, has greatly improved food color additive safety and stimulated improvements in food color technology. The Food and Drug Act of 1906 permitted or "listed" seven man-made color additives for use in foods. The Act also established a voluntary certification program, which was administered by the U.S. Department of Agriculture (USDA); hence man-made color additives became known as "certifiable color additives". The Federal Food, Drug & Cosmetic (FD&C) Act of 1938 made food color additive certification mandatory and transferred the authority for its testing from USDA to FDA. To avoid confusing color additives used in food with those manufactured for other uses, three categories of certifiable color additives were created: Food, Drug and Cosmetic (FD&C) - Color additives with application in foods, drugs or cosmetics; Drug and Cosmetic (D&C) - Color additives with applications in drugs or cosmetics; External Drug and Cosmetic (External D&C) - Color additives with applications in externally applied drugs (e.g. ointments) and in externally applied cosmetics. In 1960, the Color Additive Amendments to the FD&C Act placed color additives on a "provisional" list and required further testing using up-to-date procedures. One section of the amendment known as the Delaney Clause, prohibits adding to any food substance that has been shown to cause cancer in animals or man regardless of the dose. Under the amendments, color additives exempt from certification also are required to meet rigorous safety standards prior to being permitted for use in foods. According to the Nutrition Labeling and Education Act of 1990, a certifiable color additive used in food must be listed in the ingredient statement by its common or usual name. All label printed after July 1, 1991 must comply with this requirement. 20. How are colour additives regulated in India? 1. Customs Department is also required to check the physical/visual appearance of goods in terms of possible damage and its compliance with labelling requirements under the Prevention of Food Adulteration Rules and the Packaged Commodities Rules. 2. Apart from the checks on all the consignments of edible/food products imported through Ports, Inland container Depots, Air Cargo Complexes, Container Freight Stations and Land Customs Station the samples of imported food products are required to be referred to the Port Health Officer for testing

21. Which are color additives permitted for direct addition to human food by FDA? Certifiable Colors(synthetic colour) FD&C Blue No.1 (Dye and Lake), FD&C Blue No.2 (Dye and Lake), FD&C Green No.3 (Dye and Lake), FD&C Red No.3 (Dye), FD&C Red No.40 (Dye and Lake), FD&C Yellow No.5 (Dye and Lake), FD&C Yellow No.6 (Dye and Lake), Orange B*, Citrus Red No.2* Colors Exempt from Certification(natural colour) Annatto extract, B-Apo-8'-carotenal*, Betacarotene, Beet powder, Canthaxanthin, Caramel color, Carrot oil, Cochineal extract (carmine); Cottonseed flour, toasted partially defatted, cooked; Ferrous gluconate *, Fruit juice, Grape color extract*, Grape skin extract* (enocianina), Paprika, Paprika oleoresin, Riboflavin, Saffron, Titanium dioxide*, Turmeric, Turmeric oleoresin, Vegetable juice *These food color additives are restricted to specific uses. 21. Which are the color additives certifiable for food use by FDA? Name/Common Name FD&C Blue No.1 Brilliant Blue FCF FD&C Blue No.2 Indigotine FD&C Green No.3 Fast Green FCF FD&C Red No.40 Allura Red AC FD&C Red No.3 Erythrosine FD&C Yellow No.5 Tartrazine FD&C Yellow No.6 Sunset Yellow Hue Bright blue Royal Blue Sea Green Orange-red Cherry-red Lemon Yellow Orange Common Food Uses Beverages, dairy products powders, jellies, confections, condiments, icings, syrups, extracts Baked goods, cereals, snack foods, ice cream, confections, cherries Beverages, puddings, ice cream, sherbert, cherries, confections, baked goods, dairy products Gelatins, puddings, dairy products, confections, beverages, condiments Cherries in fruit cocktail and in canned fruits for salads, confections, baked goods, dairy products, snack foods Custards, beverages, ice cream, confections, preserves, cereals Cereals, baked goods, snack foods, ice cream, beverages, dessert powders, confections 22. What are the seven certified dyes used in food products in US? FD&C Red 3 (Pink shade) EU# E127 FD&C Red 40 (Red shade) EU# E129 FD&C Yellow 5 (Yellow shade) EU# E102

FD&C Yellow 6 (Orange shade) EU# E110 FD&C Blue 1 (Blue shade) EU# E133 FD&C Blue 2 (Dark Blue shade) EU# E132 FD&C Green 3 (Bluish green shade) EU# E143 23. What will be the steps taken by FDA when a product already in use may become unsafe? o federal authorities may prohibit its use or conduct further studies to determine if the use can still be considered safe. o Regulations known as Good Manufacturing Practices (GMP) limit the amount of food ingredients used in foods to the amount necessary to achieve the desired effect. 24. What is the relationship between food colour and appetite? Just the sight of food fires neurons in the hypothalamus. Subjects presented food to eat in the dark reported a critically missing element for enjoying any cuisine: the appearance of food. For the sighted, the eyes are the first place that must be convinced before a food is even tried. This means that some food products fail in the marketplace not because of bad taste, texture, or smell but because the consumer never got that far. 25. What is the peculiarity of blue colour in food? o blue is an appetite suppressant o blue food is a rare occurrence in nature. o blue just doesn't exist in any significant quantity as a natural food color. 26. Are certain people sensitive to FD&C Yellow No.5 in foods? FDA's Advisory Committee on Hypersensitivity to Food Constituents concluded in 1986 that FD&C Yellow No.5 may cause hives in fewer that one out of 10,000 people. Listing on the product label allows the small portion of people who may be sensitive to the color to avoid it 27. What is the status of FD&C Red No.3? In 1990, FDA discontinued the provisional listing of all lake forms of FD&C Red No.3 and its dye form used in external drugs and cosmetics. The uses were terminated because one study of the color additive in male rats showed an association with thyroid tumors. In announcing the decision, FDA that any human risk posed by FD&C Red No.3 was extremely small and was based less on safety concerns than the legal mandate of the Delaney Clause. FD&C Red No.3 remains permanently listed for use in food and ingested drugs, although FDA has announced its intent to propose rescinding those listings. 28. Why are decisions sometimes changed about the safety of food color additives?

Absolute safety of any substance can never be proven because scientific knowledge is constantly evolving,. Hence federal officials often review earlier decisions to assure that the safety assessment of a food substance remains up-to-date. 29. Do food color additives cause hyperactivity? A Consensus Development Panel of the National Institutes of Health concluded in 1982 that there was no scientific evidence to support the claim that colorings or other food additives cause hyperactivity 30. What are the adverse reactions of dyes? DYE HEALTH EFFECTS Amaranth FD&C Red No.2 not allowed in U.S. E 123 Europe Angioedema Pruritus Urticaria Unspecified subjective symptoms Bronchoconstriction (combined with Ponceau, Sunset Yellow) Erythrosine FD&C Red No.3 E 127 Europe Bronchoconstriction (combined with Brilliant Blue, Indigo Carmine) Sequential vascular response Elevation of protein-bound iodide Thyroid tumors Chromosomal damage Unspecified symptoms Ponceau FD&C Red No.4 not allowed in U.S. E 124 Europe Bronchoconstriction (combined with Amaranth, Sunset Yellow) Anaphylactoid reaction (combined with Sunset Yellow) Chest heaviness Neutral Red Contact dermatitis Citrus Red No.2 Cancer in animals Used for dying skins of oranges

Allura Red AC FD&C Red No.40 Tumors / lymphomas Tartrazine FD&C Yellow No.5 E 102 Europe Allergies Thyroid tumors Lymphocytic lymphomas Chromosomal Damage Trigger for asthma Urticaria (hives) Hyperactivity (Rowe & Rowe, Egger, 1985) Sunset Yellow FD&C Yellow No.6 Urticaria (hives) Rhinitis (runny nose) Nasal congestion Bronchoconstriction (combined with Amaranth, Ponceau) Anaphylactoid reaction (combined with Ponceau) Eosinophilotactic response Purpura (bruising) Allergies Kidney tumors Chromosomal damage Abdominal pain Vomiting Indigestion Distaste for food Yellow #2G _107 Europe not in U.S.; information not available yet D&C Yellow No.11 Contact dermatitis Quinoline Yellow D&C Yellow No.10 E 104 Europe Contact dermatitis Used in several different Ritalin tablets

Fast Green FD&C Green No.3 Bladder tumors Brilliant Blue FD&C Blue No.1 Bronchoconstriction (combined with Erythrosine, Indigo Carmine) Eosinophilotactic response Chromosomal damage Indigo Carmine FD&C Blue No.2 E 132 Europe Brain tumors Bronchoconstriction (combined with Brilliant Blue, Erythrosine) Evans Blue CI Direct Blue 53 Dermatitis Patent Blue Purpura (bruising) Dermatitis Unspecified subjective symptoms Gentian Violet CI Basic Violet No.3 Contact dermatitis Dr.Anupama.S.Pillai, III MD Scholar, Govt.Ayurveda College,Thiruvananthapuram