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09-SEPTEMBER-2008 19:33:10 - Food coloring Food portal Food coloring spreading on a thin water film. 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. Food coloring is used both in commercial food production and in domestic cooking. Due to its safety and general availability, food coloring is also used in a variety of non-food applications, for example in home craft projects and educational settings.original research? Contents 1 Purpose of food coloring 2 Regulation 3 Natural food dyes 4 Artifical Coloring in United States 4.1 Current seven 4.2 Delisted 5 Dyes and lakes 6 Other uses 7 Criticism and health implications 8 References 9 External links 10 See also 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, but sometimes it is for effect, like the green ketchup that 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.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 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. Decorative or artistic purposes such as cake icing Regulation 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, FDC 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 numbers are used for all additives, both synthetic and natural, that are 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 a number of regulatory bodies throughout the world, including the United States FDA. The FDA lists color additives exempt from certification for food in subpart A of the Code of Federal Regulations - Title 21 Part 73. However, this list contains substances which may have synthetic origins. Natural food dyes A growing number of natural food dyes are being commercially produced, partly due to consumer concerns surrounding synthetic dyes. Some examples include: Caramel coloring, made from caramelized sugar, used in cola products and also in cosmetics. Annatto, a reddish-orange dye made from the seed of the Achiote. A green dye made from chlorella algae. Cochineal, a red dye derived from the cochineal insect, Dactylopius coccus. Beet juice turmeric saffron paprika To ensure reproducibility, the colored components of these substances are often provided in highly purified form, and for increased stability and convenience, they can be formulated in suitable carrier materials solid and liquid. Artifical Coloring in United States Seven dyes were initially approved under the Pure Food and Drug Act of 1906, but several 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: FDC Blue No. 1 - Brilliant Blue FCF, E133 Blue shade FDC Blue No. 2 - Indigotine, E132 Dark Blue shade FDC Green No. 3 - Fast Green FCF, E143 Bluish green shade FDC Red No. 40 - Allura Red AC, E129 Red shade FDC Red No. 3 - Erythrosine, E127 Pink shade 4 FDC Yellow No. 5 - Tartrazine, E102 Yellow shade FDC Yellow No. 6 - Sunset Yellow FCF, E110 Orange shade Delisted FDC Red No. 2 - Amaranth dye FDC Red No. 4 5 FDC Red No. 32 was used to color Florida oranges. 3 5 FDC 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 5 FDC Orange No. 2 was used to color Florida oranges. 3 FDC Yellows No. 1, 2, 3, and 4 5 FDC Violet No. 1 5 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 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. 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. Other uses Because food dyes 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 body-painting. Food colorings can be used to dye fabric, but are usually not washfast when used on cotton, hemp and other plant fibres. Some food dyes can be fixed on Nylon and animal fibers. Criticism and health implications Though past research showed no correlation between Attention Deficit Hyperactivity Disorder and food dyes67, new studies now point to synthetic preservatives and artificial coloring agents as aggravating ADD ADHD symptoms, both in those affected by these disorders and in the general population89; 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. 10 Several major studies show academic performance increased and disciplinary problems decreased in large non-ADD student populations when artificial ingredients, including artificial colors were eliminated from school food programs.1112 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 FDC approved colorings have been banned. Tartrazine causes hives in less than 0.01% of those exposed to it 2. Erythrosine is linked to thyroid tumors in rats.13 References ^ Jeannine Delwiche 2004. The impact of perceptual interactions on perceived flavor. Food Quality and Preference 15: 137-146. doi:10.1016/S0950-32930300041-7. ^ a b FDA/CFSAN Food Color Facts. Food and Drug Administration. Retrieved on 2006-09-07. ^ a b c d News of Food; U. S. May Outlaw Dyes Used to Tint Oranges and Other Foods, New York Times January 19, 1954, Tuesday. Retrieved on 2007-08-21. 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. ^ Red No. 3 and Other Colorful Controversies. FDA. Retrieved on 2007-08-26. FDA terminated the provisional listings for FDC 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, FDC Red No. 3 is a tint that imparts a watermelon-red color and was one of the original seven colors on Hesse's list. ^ a b c d e Food coloring, Encyclopædia Britannica. Retrieved on 2007-08-21. Among the colours that have been delisted, or disallowed, in the United States are FDC Orange No. 1; FDC Red No. 32; FDC Yellows No. 1, 2, 3, and 4; FDC Violet No. 1; and FDC 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. ^ Wilens TE, Biederman J, Spencer TJ. Attention deficit/hyperactivity disorder across the lifespan. Annual Review of Medicine, 2002:53:113-131 ^ The MTA Cooperative Group. A 14-month randomized clinical trial of treatment strategies for attention-deficit hyperactivity disorder ADHD. Archives of General Psychiatry, 1999;56:1073-1086 ^ 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 ^ 1997 Graduate Student Research Project conducted at the University of South Florida. Author- Richard W. Pressinger M.Ed. ^ Food Additives May Affect Kids' Hyperactivity, WebMD Medical News, May 24, 2004 ^ A different kind of school lunch, PURE FACTS October 2002 ^ The Impact of a Low Food Additive and Sucrose Diet on Academic Performance in 803 New York City Public Schools, Schoenthaler SJ, Doraz WE, Wakefield JA, Int J Biosocial Res., 1986, 82; 185-195 ^ Jpn J Cancer Res. 1988 Mar;793:314-9 External links Food coloring at Encyclopædia Britannica FDA/CFSAN Food Color Facts Natural Food Colors Food-Info See also Azo compound E number Food additive v d e Food chemistry Additives · Carbohydrates · Coloring · Enzymes · Essential fatty acids · Flavors · Lipids · Minerals · Proteins · Vitamins · Water Retrieved from http://en..org/wiki/Food_coloring Categories: Food additives | Food science | Food coloringsHidden categories: All pages needing cleanup | Articles that may contain original research since August 2008 | All articles that may contain original research Views Article Discussion this page History Personal tools Log in / create account Navigation Main page Contents Featured content Current events Random article Search Go Search Interaction Community portal Recent changes Contact Donate to Help Toolbox What links here Related changes Upload file Special pages Printable version Permanent link Cite this page Languages Deutsch Français Italiano עברית 日本語 Lietuvių Português Suomi Svenska This page was last modified on 16 August 2008, at 14:16
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