Difference between revisions of "Food coloring" - New World Encyclopedia

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{{portal|Food}}
 
 
[[Image:Food coloring.jpg|thumb|250px|Food coloring spreading on a thin water film.]]
 
[[Image:Food coloring.jpg|thumb|250px|Food coloring spreading on a thin water film.]]
  
−
A '''food coloring''' is any substance that is added to [[food]] to change its [[color]]. It is sometimes used in cooking.
+
A '''food coloring''' is any substance that is added to [[food or drink]] to change its [[color]]. It is sometimes used in cooking.
  
 +
Some food colorings are extracted from natural sources, others are artificially synthesized. They are used for various purposes, such as to enhance or mask natural food colors, to provide identity to foods, and to decorate cakes and desserts. They offset the loss of natural colors when foods are exposed to [[light]], [[air]], [[temperature]] extremes, and moisture. Some are thought to protect flavors and vitamins present in foods from damage by light. Recent studies indicate that certain artificial coloring agents (and synthetic food preservatives) aggravate symptoms of attention-deficit hyperactivity disorder (ADHD). Several countries have therefore banned the use of some colorants.
 +
{{toc}}
 
==Purpose of food coloring==
 
==Purpose of food coloring==
−
People associate certain [[color]]s with certain [[flavor]]s, and the color of [[food]] can influence the [[perception|perceived]] flavor, in anything from [[confectionery|candy]] to [[wine]].
+
 
−
<ref>{{cite journal  
+
People associate certain [[color]]s with certain [[flavor]]s, and the color of [[food]] can influence the [[perception|perceived]] flavor, in anything from [[confectionery|candy]] to [[wine]].<ref>{{cite journal  
 
| author=Jeannine Delwiche  
 
| author=Jeannine Delwiche  
 
| title= The impact of perceptual interactions on perceived flavor  
 
| title= The impact of perceptual interactions on perceived flavor  
Line 13: Line 14:
 
| year=2004  
 
| year=2004  
 
| volume=15  
 
| volume=15  
−
| pages=137–146 }}</ref>
+
| pages=137&ndash;146 }}</ref>
−
For this reason, food manufacturers add [[dye]]s to their products. Sometimes the aim is to simulate a color that is perceived by the consumer as natural, such as adding red coloring to glacé [[cherry|cherries]] (which would otherwise be beige), but sometimes it is for effect, like the green [[ketchup]] that [[H. J. Heinz Company|Heinz]] launched in 2000.
+
For this reason, food manufacturers add dyes to their products. Sometimes, the aim is to simulate a color that is perceived by the consumer as natural, such as adding red coloring to glacé [[cherry|cherries]] (which would otherwise be beige). At other times, it is for effect, such as a variety of children's cereals or the green [[ketchup]] that [[H. J. Heinz Company|Heinz]] launched in 2000.
  
−
While most consumers are aware that foods with bright or unnatural colors (such as the green ketchup mentioned above or children's cereals such as [[Froot Loops]]) likely contain food coloring, far fewer people know that seemingly "natural" foods such as oranges and salmon are sometimes also dyed to mask natural variations in color.<ref name="fdacf">{{cite web
+
Although most consumers are aware that foods with bright or unnatural colors likely contain food coloring, far fewer people know that seemingly "natural" foods such as oranges and salmon are sometimes also dyed to mask natural variations in color.<ref name="fdacf">{{cite web
 
|url=http://www.cfsan.fda.gov/~lrd/colorfac.html
 
|url=http://www.cfsan.fda.gov/~lrd/colorfac.html
 
|title=FDA/CFSAN Food Color Facts|publisher=[[Food and Drug Administration]]
 
|title=FDA/CFSAN Food Color Facts|publisher=[[Food and Drug Administration]]
−
|accessdate=2006-09-07
+
|accessdate=April 25, 2008.}}</ref> Color variation in foods throughout the seasons and the effects of processing and storage often make color addition commercially advantageous to maintain the color expected or preferred by the consumer.
−
}}</ref> Color variation in foods throughout the seasons and the effects of processing and storage often make color addition commercially advantageous to maintain the color expected or preferred by the consumer. Some of the primary reasons include:
+
 
 +
Some of the primary reasons for adding food coloring include:
 
*Offsetting color loss due to light, air, extremes of temperature, moisture, and storage conditions.
 
*Offsetting color loss due to light, air, extremes of temperature, moisture, and storage conditions.
 
*Masking natural variations in color.
 
*Masking natural variations in color.
Line 26: Line 28:
 
*Providing identity to foods.
 
*Providing identity to foods.
 
*Protecting flavors and vitamins from damage by light.
 
*Protecting flavors and vitamins from damage by light.
−
*Decorating purposes such as cake icing
+
*Decorating, such as cake icing.
 +
 
 +
==Regulations==
 +
 
 +
Food colorings are tested for safety by various bodies around the world and sometimes different bodies have different views on food color safety. In the [[United States]], [[FD&C]] (Foods, [[Drugs]] and [[Cosmetics]]) numbers are given to synthetic food dyes that do not exist in nature. In the [[European Union]], [[E number]]s are used for all additives approved in food applications.
  
−
==Regulation==
+
Most other countries have their own regulations and list of food colors, which can be used in various applications, including maximum daily intake limits.
−
Food colorings are tested for safety by various bodies around the world and sometimes different bodies have different views on food color safety. In the [[United States]], [[FD&C]] (generally indicates that the FDA has approved the colorant for use in Foods, [[Drugs]] and [[Cosmetics]]) numbers are given to approved synthetic food dyes that do not exist in nature, while in the [[European Union]], [[E number]]s are used for all additives approved in food applications.
 
  
−
Most other countries have their own regulations and list of food colors which can be used in various applications, including maximum daily intake limits.
+
Natural colors are not required to be tested by FDA in the [[United States]] and many other countries.
  
 
==Natural food dyes==
 
==Natural food dyes==
−
[[Caramel coloring]] is found in [[cola]] products. It is made from [[caramelization|caramelized]] [[sugar]].
 
−
[[Annatto]] is a reddish-orange [[dye]] made from the seed of a tropical tree.
 
−
[[Chlorella]] is green, and derived from [[algae]]. [[Cochineal]] is a red dye derived from cochineal insects. [[Beet]] juice, [[turmeric]], [[saffron]], [[paprika]] are also used as colorants. [[Titanium dioxide]] occurs naturally in minerals.
 
  
−
==United States==
+
Several food dyes are derived from natural sources. Prominent examples are given below.
−
Seven dyes were initially approved under the [[Pure Food and Drug Act]] of 1906, but several have been delisted and replacements have been found. <ref name=fdc>{{cite news |first= |last= |authorlink= |coauthors= |title=News of Food; U. S. May Outlaw Dyes Used to Tint Oranges and Other Foods |url= |quote=The use of artificial colors to make foods more attractive to the eye may be sharply curtailed by action of the United States Food and Drug Administration. Three of the most extensively used coal tar dyes are being considered for removal from the Government's list of colors certified as safe for internal and external use and consumption. |publisher=[[New York Times]] |date=January 19, 1954, Tuesday |accessdate=2007-08-21 }}</ref>
+
* [[Caramel coloring]] is found in [[cola]] products. It is made from [[caramelization|caramelized]] [[sugar]]. It is also used in cosmetics.
 +
* [[Annatto]] is a reddish-orange [[dye]] made from the seed of the [[Achiote]].
 +
* [[Chlorella]] is green and is derived from [[algae]].
 +
* [[Cochineal]] is a red dye derived from cochineal insects.
 +
* [[Beet]] juice, [[turmeric]], [[saffron]], and [[paprika]] are also used as colorants.
 +
 
 +
==Artificial Coloring in United States==
 +
 
 +
Seven dyes were initially approved under the [[Pure Food and Drug Act]] of 1906, but several of those have been delisted and replacements have been found.<ref name=fdc>{{cite news |first= |last= |authorlink= |coauthors= |title=News of Food; U. S. May Outlaw Dyes Used to Tint Oranges and Other Foods |url= |quote=The use of artificial colors to make foods more attractive to the eye may be sharply curtailed by action of the United States Food and Drug Administration. Three of the most extensively used coal tar dyes are being considered for removal from the Government's list of colors certified as safe for internal and external use and consumption. |publisher=[[New York Times]] |date=January 19, 1954, Tuesday |accessdate=August 21, 2007 }}</ref>
  
 
===Current seven===
 
===Current seven===
−
In the USA, the following seven artificial colorings are permitted in food (the most common in bold) [[as of 2007]]:
+
 
 +
In the USA, the following seven artificial colorings are permitted in food (the most common in bold), as of 2007:
 
*'''[[FD&C]] Blue No. 1 - [[Brilliant Blue FCF]], [[E133]]''' (Blue shade)
 
*'''[[FD&C]] Blue No. 1 - [[Brilliant Blue FCF]], [[E133]]''' (Blue shade)
−
*FD&C Blue No. 2 - [[Indigotine]], [[E132]]   (Dark Blue shade)
+
*FD&C Blue No. 2 - [[Indigotine]], [[E132]] (Dark Blue shade)
−
*FD&C Green No. 3 - [[Fast Green FCF]], [[E143]]   (Bluish green shade)
+
*FD&C Green No. 3 - [[Fast Green FCF]], [[E143]] (Bluish green shade)
 
*'''FD&C Red No. 40 - [[Allura Red AC]], [[E129]]''' (Red shade)
 
*'''FD&C Red No. 40 - [[Allura Red AC]], [[E129]]''' (Red shade)
−
*FD&C Red No. 3 - [[Erythrosine]], [[E127]] (Pink shade) <ref>{{cite web |url=http://www.fda.gov/bbs/topics/CONSUMER/CON00063.html |title=Red No. 3 and Other Colorful Controversies |accessdate=2007-08-26 |quote=FDA terminated the provisional listings for FD&C Red No. 3 on January 29, 1990,
+
*FD&C Red No. 3 - [[Erythrosine]], [[E127]] (Pink shade)<ref>{{cite web |url=http://www.fda.gov/bbs/topics/CONSUMER/CON00063.html |title=Red No. 3 and Other Colorful Controversies |accessdate=April 25, 2008 |quote=FDA terminated the provisional listings for FD&C Red No. 3 on January 29, 1990,
−
at the conclusion of its review of the 200 straight colors on the 1960 provisional list. Commonly called erythrosine, FD&C Red No. 3 is a tint that imparts a watermelon-red color and was one of the original seven colors on Hesse's list. |publisher=[[FDA]] }}</ref>
+
at the conclusion of its review of the 200 straight colors on the 1960 provisional list. Commonly called erythrosine, FD&C Red No. 3 is a tint that imparts a watermelon-red color and was one of the original seven colors on Hesse's list. |publisher=[[FDA]] }}</ref>
 
*'''FD&C Yellow No. 5 - [[Tartrazine]], [[E102]]''' (Yellow shade)
 
*'''FD&C Yellow No. 5 - [[Tartrazine]], [[E102]]''' (Yellow shade)
 
*FD&C Yellow No. 6 - [[Sunset Yellow FCF]], [[E110]] (Orange shade)
 
*FD&C Yellow No. 6 - [[Sunset Yellow FCF]], [[E110]] (Orange shade)
  
 
===Delisted===
 
===Delisted===
 +
 
* FD&C Red No. 2 - [[Amaranth (dye)]]
 
* FD&C Red No. 2 - [[Amaranth (dye)]]
−
* FD&C Red No. 4 <ref name=eb/>
+
* FD&C Red No. 4
−
* [[FD&C Red No. 32]]‎ was used to color Florida oranges. <ref name=fdc/> <ref name=eb/>
+
* [[FD&C Red No. 32]]‎ was used to color Florida oranges.<ref name=fdc/>
−
* [[FD&C Orange No. 1]], was one of the first water soluble dyes to be commercialized, and one of seven original food dyes allowed under the [[Pure Food and Drug Act]] of June 30, 1906.<ref name=fdc/> <ref name=eb>{{cite news |first= |last= |authorlink= |coauthors= |title=Food coloring |url=http://www.britannica.com/ebc/article-9034796 |quote=Among the colours that have been “delisted,” or disallowed, in the United States are FD&C Orange No. 1; FD&C Red No. 32; FD&C Yellows No. 1, 2, 3, and 4; FD&C Violet No. 1; and FD&C Reds No. 2 and 4. Many countries with similar food colouring controls (including Canada and Great Britain) also ban the use of Red No. 40, and Yellow No. 5 is also undergoing testing. |publisher=[[Encyclopædia Britannica]] |date= |accessdate=2007-08-21 }}</ref>
+
* [[FD&C Orange No. 1]], was one of the first water soluble dyes to be commercialized, and one of seven original food dyes allowed under the [[Pure Food and Drug Act]] of June 30, 1906.<ref name=fdc/>
−
* FD&C Orange No. 2‎
+
* [[FD&C Orange No. 2]]‎ was used to color Florida oranges.<ref name=fdc/>
−
* [[FD&C Orange No. 2]]‎ was used to color Florida oranges. <ref name=fdc/>
+
* FD&C Yellows No. 1, 2, 3, and 4
−
* FD&C Yellows No. 1, 2, 3, and 4 <ref name=eb/>
+
* FD&C Violet No. 1
−
* FD&C Violet No. 1 <ref name=eb/>
 
  
 
==Criticism==
 
==Criticism==
−
*[[Norway]] banned all products containing coal tar and coal tar derivatives in 1978.  New legislation lifted this ban in 2001 after [[EU]] regulations.  As such, many [[FD&C]] approved colorings have been banned.
 
−
*Tartrazine is a [[coal-tar]] derivative, and causes [[hives]] in less than 0.01% of those exposed to it <ref name="fdacf"/>.
 
−
*Erythrosine is linked to [[thyroid]] [[tumor]]s in rats.<ref>Jpn J Cancer Res. 1988 Mar;79(3):314-9</ref>
 
−
<!-- An interesting side effect of FD&C Blue No.1 causes human feces to turn green. This is due to the fact that the coloring reacts with bile found in the intestine. The effect is considered harmless, and no ill effects have been reported thus far.{{Fact|date=August 2007}}
 
  
−
Two to twenty percent of [[asthma|asthmatics]] are sensitive to [[aspirin]], and of these, less than 2.4% are also sensitive to tartrazine.{{Fact|date=February 2007}}
+
Although earlier research showed no correlation between ADHD and food dyes,<ref>T.E. Wilens, J. Biederman, and T.J. Spencer, 2002, "Attention deficit/hyperactivity disorder across the lifespan," ''Annual Review of Medicine'' 53:113-131</ref><ref>The MTA Cooperative Group, 1999, "A 14-month randomized clinical trial of treatment strategies for attention-deficit hyperactivity disorder (ADHD)," ''Archives of General Psychiatry'' 56:1073-1086</ref> new studies indicate that synthetic preservatives and artificial coloring agents aggravate symptoms in both those affected by this disorder and in the general population.<ref>"Food additives and hyperactive behaviour in 3-year-old and 8/9-year-old children in the community: a randomized, double-blinded, placebo-controlled trial," ''Lancet'' Sept. 2007.</ref><ref>Richard W. Pressinger (ed), 1997, Graduate Student Research Project conducted at the University of South Florida.</ref> Older studies were inconclusive quite possibly due to inadequate clinical methods of measuring offending behavior. Parental reports were more accurate indicators of the presence of additives than clinical tests.<ref>"Food Additives May Affect Kids' Hyperactivity," ''WebMD Medical News'' May 24, 2004.</ref> Several major studies show that academic performance increased and disciplinary problems decreased in large, non-ADHD student populations when artificial ingredients, including artificial colors, were eliminated from school food programs.<ref>A different kind of school lunch," PURE FACTS October 2002.</ref><ref>S.J. Schoenthaler, W.E. Doraz, and J.A. Wakefield, 1986, "The Impact of a Low Food Additive and Sucrose Diet on Academic Performance in 803 New York City Public Schools," ''Int. J. Biosocial Res.'' 8(2): 185-195.</ref>
−
Some artificial food colorings are suspected to cause reactions ranging from [[hyperactivity]] to [[clinical depression|depression]] to [[asthma]]-like symptoms in sensitive individuals.{{Fact|date=February 2007}} —>
+
 
 +
*[[Norway]] banned all products containing coal tar and coal-tar derivatives in 1978. New legislation lifted this ban in 2001 after [[EU]] regulations came into force. As such, many [[FD&C]]-approved colorings have been banned.
 +
*Tartrazine is a [[coal-tar]] derivative, and causes [[hives]] in less than 0.01 percent of those exposed to it.<ref name="fdacf"/>
 +
*Erythrosine is linked to [[thyroid]] [[tumor]]s in rats.<ref>Jpn J Cancer Res., 1988, Mar. 79(3):314-9</ref>
 +
*Bright food coloring ban unlikely for Australia.<ref>[http://www.thewest.com.au/default.aspx?MenuID=158&ContentID=67419 Bright food colouring ban unlikely for Australia] Retrieved April 25, 2008.</ref>
  
 
==Dyes and lakes==
 
==Dyes and lakes==
 +
 
In the [[United States]], certifiable color additives are available for use in food as either "dyes" or "lakes."
 
In the [[United States]], certifiable color additives are available for use in food as either "dyes" or "lakes."
  
−
[[Dyes]] dissolve in water, but are not [[soluble]] in [[oil]]. Dyes 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. Dyes also have side effects which lakes do not, including the fact that large amounts of dyes ingested can color stools.
+
[[Dyes]] [[solvation|dissolve]] in [[water]], but they are not [[soluble]] in [[oil]]. They are manufactured as powders, granules, [[liquid]]s, 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. Dyes also have side effects which [[lake]]s do not, including the fact that large amounts of dyes ingested can color stools.
  
−
[[lake pigments|Lakes]] are the combination of dyes and insoluble material. Lakes tint by [[dispersion]]. Lakes are not [[oil]] [[soluble]], but are oil dispersible. Lakes are more stable than [[dyes]] and are 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, lipsticks, soaps, shampoos, talc etc.
+
[[Lake pigments|Lakes]] are the combination of dyes and insoluble material. Lakes tint by [[dispersion]]. They are not [[oil]] [[soluble]], but they are oil dispersible. Lakes are more stable than [[dyes]] and are 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, lipsticks, soaps, shampoos, and talc.
  
 
==Other uses==
 
==Other uses==
−
Because they are generally safer to use than normal artistic dyes and pigments, some artists have used food coloring as a means of making pictures, especially in forms such as bodypainting.
+
 
−
Food coloring can serve as a means of dyeing fabric, however it is not washfast when used on cotton, hemp and other plant fibres, although it can be fixed on Nylon and animal fibres.
+
Because food dyes are generally safer to use than normal artistic dyes and pigments, some artists have been using food coloring for painting pictures, especially in forms such as bodypainting. Also, food coloring can serve as a means of dyeing fabric. It can be fixed on nylon and animal fibers, but it is not wash-fast when used on cotton, hemp, and other plant fibers.
  
 
==See also==
 
==See also==
−
*[[Azo compound]]
+
 
−
*[[E number]]
+
* [[Nutrition]]
−
*[[Food additive]]
+
* [[Food additive]]
 +
* [[Food science]]
 +
 
 +
== Notes ==
 +
<references />
  
 
==References==
 
==References==
−
{{reflist}}
+
* Center for Food Safety and Applied Nutrition (U.S.).  ''Everything Added to Food in the United States.'' Boca Raton, Fla: C.K. Smoley, 1993. ISBN 084938723X
 +
* Delgado-Vargas, Francisco, and Octavio Paredes-Lopez. ''Natural Colorants for Food and Nutraceutical Uses''. Boca Raton: CRC Press, 2002. ISBN 1587160765
 +
* Marmion, Daniel M. ''Handbook of U.S. Colorants: Foods, Drugs, Cosmetics, and Medical Devices.'' New York: Wiley, 1991. ISBN 0471500742
 +
* Otterstätter, Gisbert. ''Coloring of Food, Drugs, and Cosmetics''. CRC Press, 1999. ISBN 0824702158
  
 
==External links==
 
==External links==
−
All links retrieved October 11, 2007
+
All links retrieved April 1, 2024.
−
*{{Britannica|9034796}}
+
 
−
*[http://www.cfsan.fda.gov/~lrd/colorfac.html FDA/CFSAN Food Color Facts]
 
−
*[http://www.intlfoodcraft.com/food-color.html Basic Guide to Food Color Concentrates]
 
 
*[http://www.food-info.net/uk/colour/natcolour.htm Natural Food Colors (Food-Info)]
 
*[http://www.food-info.net/uk/colour/natcolour.htm Natural Food Colors (Food-Info)]
 +
* [http://www.cspinet.org/reports/chemcuisine.htm CSPI's guide to food additives].
  
−
 
+
{{Food chemistry}}
−
{{BranchesofFoodChemistry}}
 
  
 
[[Category:Physical sciences]]
 
[[Category:Physical sciences]]
−
 
 
{{Credit|163373070}}
 
{{Credit|163373070}}

Latest revision as of 06:16, 1 April 2024

Food coloring spreading on a thin water film.

A food coloring is any substance that is added to food or drink to change its color. It is sometimes used in cooking.

Some food colorings are extracted from natural sources, others are artificially synthesized. They are used for various purposes, such as to enhance or mask natural food colors, to provide identity to foods, and to decorate cakes and desserts. They offset the loss of natural colors when foods are exposed to light, air, temperature extremes, and moisture. Some are thought to protect flavors and vitamins present in foods from damage by light. Recent studies indicate that certain artificial coloring agents (and synthetic food preservatives) aggravate symptoms of attention-deficit hyperactivity disorder (ADHD). Several countries have therefore banned the use of some colorants.

Purpose of food coloring

People associate certain colors with certain flavors, and the color of food can influence the perceived flavor, in anything from candy to wine.[1] For this reason, food manufacturers add dyes to their products. Sometimes, the aim is to simulate a color that is perceived by the consumer as natural, such as adding red coloring to glacé cherries (which would otherwise be beige). At other times, it is for effect, such as a variety of children's cereals or the green ketchup that Heinz launched in 2000.

Although most consumers are aware that foods with bright or unnatural colors likely contain food coloring, far fewer people know that seemingly "natural" foods such as oranges and salmon are sometimes also dyed to mask natural variations in color.[2] Color variation in foods throughout the seasons and the effects of processing and storage often make color addition commercially advantageous to maintain the color expected or preferred by the consumer.

Some of the primary reasons for adding food coloring include:

  • Offsetting color loss due to light, air, extremes of temperature, moisture, and storage conditions.
  • Masking natural variations in color.
  • Enhancing naturally occurring colors.
  • Providing identity to foods.
  • Protecting flavors and vitamins from damage by light.
  • Decorating, such as cake icing.

Regulations

Food colorings are tested for safety by various bodies around the world and sometimes different bodies have different views on food color safety. In the United States, FD&C (Foods, Drugs and Cosmetics) numbers are given to synthetic food dyes that do not exist in nature. In the European Union, E numbers are used for all additives approved in food applications.

Most other countries have their own regulations and list of food colors, which can be used in various applications, including maximum daily intake limits.

Natural colors are not required to be tested by FDA in the United States and many other countries.

Natural food dyes

Several food dyes are derived from natural sources. Prominent examples are given below.

  • Caramel coloring is found in cola products. It is made from caramelized sugar. It is also used in cosmetics.
  • Annatto is a reddish-orange dye made from the seed of the Achiote.
  • Chlorella is green and is derived from algae.
  • Cochineal is a red dye derived from cochineal insects.
  • Beet juice, turmeric, saffron, and paprika are also used as colorants.

Artificial Coloring in United States

Seven dyes were initially approved under the Pure Food and Drug Act of 1906, but several of those have been delisted and replacements have been found.[3]

Current seven

In the USA, the following seven artificial colorings are permitted in food (the most common in bold), as of 2007:

  • FD&C Blue No. 1 - Brilliant Blue FCF, E133 (Blue shade)
  • FD&C Blue No. 2 - Indigotine, E132 (Dark Blue shade)
  • FD&C Green No. 3 - Fast Green FCF, E143 (Bluish green shade)
  • FD&C Red No. 40 - Allura Red AC, E129 (Red shade)
  • FD&C Red No. 3 - Erythrosine, E127 (Pink shade)[4]
  • FD&C Yellow No. 5 - Tartrazine, E102 (Yellow shade)
  • FD&C Yellow No. 6 - Sunset Yellow FCF, E110 (Orange shade)

Delisted

  • FD&C Red No. 2 - Amaranth (dye)
  • FD&C Red No. 4
  • FD&C Red No. 32‎ was used to color Florida oranges.[3]
  • FD&C Orange No. 1, was one of the first water soluble dyes to be commercialized, and one of seven original food dyes allowed under the Pure Food and Drug Act of June 30, 1906.[3]
  • FD&C Orange No. 2‎ was used to color Florida oranges.[3]
  • FD&C Yellows No. 1, 2, 3, and 4
  • FD&C Violet No. 1

Criticism

Although earlier research showed no correlation between ADHD and food dyes,[5][6] new studies indicate that synthetic preservatives and artificial coloring agents aggravate symptoms in both those affected by this disorder and in the general population.[7][8] Older studies were inconclusive quite possibly due to inadequate clinical methods of measuring offending behavior. Parental reports were more accurate indicators of the presence of additives than clinical tests.[9] Several major studies show that academic performance increased and disciplinary problems decreased in large, non-ADHD student populations when artificial ingredients, including artificial colors, were eliminated from school food programs.[10][11]

  • Norway banned all products containing coal tar and coal-tar derivatives in 1978. New legislation lifted this ban in 2001 after EU regulations came into force. As such, many FD&C-approved colorings have been banned.
  • Tartrazine is a coal-tar derivative, and causes hives in less than 0.01 percent of those exposed to it.[2]
  • Erythrosine is linked to thyroid tumors in rats.[12]
  • Bright food coloring ban unlikely for Australia.[13]

Dyes and lakes

In the United States, certifiable color additives are available for use in food as either "dyes" or "lakes."

Dyes dissolve in water, but they 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. Dyes also have side effects which lakes do not, including the fact that large amounts of dyes ingested can color stools.

Lakes are the combination of dyes and insoluble material. Lakes tint by dispersion. They are not oil soluble, but they are oil dispersible. Lakes are more stable than dyes and are 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, lipsticks, soaps, shampoos, and talc.

Other uses

Because food dyes are generally safer to use than normal artistic dyes and pigments, some artists have been using food coloring for painting pictures, especially in forms such as bodypainting. Also, food coloring can serve as a means of dyeing fabric. It can be fixed on nylon and animal fibers, but it is not wash-fast when used on cotton, hemp, and other plant fibers.

See also

Notes

  1. ↑ Jeannine Delwiche (2004). The impact of perceptual interactions on perceived flavor. Food Quality and Preference 15: 137–146.
  2. ↑ 2.0 2.1 FDA/CFSAN Food Color Facts. Food and Drug Administration. Retrieved April 25, 2008..
  3. ↑ 3.0 3.1 3.2 3.3 "News of Food; U. S. May Outlaw Dyes Used to Tint Oranges and Other Foods", New York Times, January 19, 1954, Tuesday. Retrieved August 21, 2007.
  4. ↑ Red No. 3 and Other Colorful Controversies. FDA. Retrieved April 25, 2008.
  5. ↑ T.E. Wilens, J. Biederman, and T.J. Spencer, 2002, "Attention deficit/hyperactivity disorder across the lifespan," Annual Review of Medicine 53:113-131
  6. ↑ The MTA Cooperative Group, 1999, "A 14-month randomized clinical trial of treatment strategies for attention-deficit hyperactivity disorder (ADHD)," Archives of General Psychiatry 56:1073-1086
  7. ↑ "Food additives and hyperactive behaviour in 3-year-old and 8/9-year-old children in the community: a randomized, double-blinded, placebo-controlled trial," Lancet Sept. 2007.
  8. ↑ Richard W. Pressinger (ed), 1997, Graduate Student Research Project conducted at the University of South Florida.
  9. ↑ "Food Additives May Affect Kids' Hyperactivity," WebMD Medical News May 24, 2004.
  10. ↑ A different kind of school lunch," PURE FACTS October 2002.
  11. ↑ S.J. Schoenthaler, W.E. Doraz, and J.A. Wakefield, 1986, "The Impact of a Low Food Additive and Sucrose Diet on Academic Performance in 803 New York City Public Schools," Int. J. Biosocial Res. 8(2): 185-195.
  12. ↑ Jpn J Cancer Res., 1988, Mar. 79(3):314-9
  13. ↑ Bright food colouring ban unlikely for Australia Retrieved April 25, 2008.

References
ISBN links support NWE through referral fees

  • Center for Food Safety and Applied Nutrition (U.S.). Everything Added to Food in the United States. Boca Raton, Fla: C.K. Smoley, 1993. ISBN 084938723X
  • Delgado-Vargas, Francisco, and Octavio Paredes-Lopez. Natural Colorants for Food and Nutraceutical Uses. Boca Raton: CRC Press, 2002. ISBN 1587160765
  • Marmion, Daniel M. Handbook of U.S. Colorants: Foods, Drugs, Cosmetics, and Medical Devices. New York: Wiley, 1991. ISBN 0471500742
  • Otterstätter, Gisbert. Coloring of Food, Drugs, and Cosmetics. CRC Press, 1999. ISBN 0824702158

External links

All links retrieved April 1, 2024.

Food chemistry

Additives · Carbohydrates · Coloring · Enzymes · Essential fatty acids · Flavors · Lipids · Minerals · Proteins · Vitamins · Water

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