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![• Indu Rani C, Arumuganatha T, Muthuvel I. Food colors. Agro India
2004;7(8):15.
• Food Additives: Natural Food Colors [cited 23 March 2007].
Available from: URL: http://www.foodadditivesworld.com/ natural-
food-colors.html
• Hirasa K, Takemasa M (editors). Spices and herbs: basic concepts. In:
Spice Science and Technology. Marcel Dekker, New York; 1998. p. 1–
27.
• Mittal R, Sharma A, Singh G. Food colors from plants: patenting
scenario. Indian Food Industry 2007;26(3):52–8.
• Costa Magoulas: How color affect food choices?, University of
Nevada, (2009)
• Yadav,A.,Kumar,A.,Dwivedi,P.D.,Tripathi,A.,Das,M.,2012.Invitrostudi
esonimmunotoxicpotentialofOrangeIIinsplenocytes.ToxicologyLetter
s208(3),239–245.
2 June 2020 39
References](https://image.slidesharecdn.com/foodcolorskavita-31-05-200602120429/75/Food-colors-39-2048.jpg)
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Food colors
- 1. Speaker: Kavita KumariSolanki M.Tech (Dairy Technology) Reg. No. 17-M-DT-09 2 June 2020 1
- 2. Overview of Presentation Introduction History Classification Selection criteria Market trend Natural colors & Synthetic colors FDA regulation FSSAI regulation Limitations Risk assessment Conclusion 2 June 2020 2
- 3. . First factor ofattraction towards food is its color. It influence appetite and choice of food. 2 June 2020 3
- 4. What is color? •According to FDA.... “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 color.” (FDA, 2016) 2 June 2020 4
- 5. Why food colors....? Toreplace and restore color lost during processing To enhance color that is already present To minimize batch variations in processing To color the uncolored food Corrects the natural variations (Ali Aberoumand, 2011)2 June 2020 5
- 6. History 2600 BC • Theearliest record on the use of natural dyes were found in China 2500 BC • Dyeing was known in the Indus Valley period 2500 BC • Saffron is mentioned in the Bible 400 BC • Egyptians colored candy, and wine (Gulrajani, 2001)2 June 2020 6
- 7. 1800 • The developingfood industry had a vast array of colors 1856 • Sir William Henry Perkin developed first synthetic color (mauvine) 19th • The beginning of the 19th century was remarked for the bulk production of synthetic colors from the petroleum derived products like aniline, therefore they were called ‘coal-tar’ colors (Sahar et al., 2012) (Adam Burrows J.D., 2009)2 June 2020 7
- 8. (Alexandra et al.,2001) Natural colors Nature-identical colors Synthetic colors Inorganic colors TYPES 2 June 2020 8
- 9. Natural colors • Pigment made by living organisms •eg. Saffron, annatto Nature- identical colors • Man made pigments which are also found in nature • eg. carotene, riboflavin Synthetic colors • Man made colors which are not found in nature • eg. Azo dyes Inorganic colors • Made up of mineral compounds. • eg. Titanium dioxide, gold, silver (Beyer et al., 2002) 2 June 2020 9
- 10.
- 11. Obtained from naturalsources Processed by physical means May be less stable Less bright Not uniform No health harm Good consumer acceptability Expensive High microbial contamination Obtained by chemical reaction High stability to light, O2, PH Highly colored Color uniformity Health problems Consumer acceptability questionable Less costly Low microbial contamination Natural colors Synthetic colors 2 June 2020 11
- 12. FDA Classification 2 June2020 12
- 13. Selection criteria offood colors • Target shade • The physical/chemical attributes of the food matrix • Stability to processing, storage conditions and regulatory issues (Giusti and Wrolstad, 2003) 2 June 2020 13
- 14. Market trend • Thedemand for food color in global market was 2400 MT in 2000, 3000 MT in 2005 and increased to 8000 MT in 2010. • Because of consumer’s choice for ‘natural’ food, processing industry have contributed to the increase in natural color market significantly. • Natural food color market across the globe has touched to 1 billion USD and is continuously growing as there is demand for natural food colors against synthetic food colors. (Ree, 2006; Magoulas, 2009) 2 June 2020 14
- 15. • The foodcolors market is projected to reach USD 3.75 Billion by 2022, at a CAGR of 8.40% from 2016. • The market for natural colors segment, among other types, accounted for the largest share in 2015. • Asia-Pacific is the fastest-growing region in the food colors market. (www.marketsandmarkets.com/FoodColors/Market) 2 June 2020 15
- 16. Global Food ColorMarket: Key Players (https://www.transparencymarketresearch.com/food-colour-market.html) Chr. Hansen A/S Sensient Technology Corporation Archer Daniels Midland Company FMC Corporation D.D. Williamson & Co. Inc Döhler Group 2 June 2020 16
- 17. • Primarily drivenby demand from beverage industry and bakery and confectionary • There is high demand for flavoured drinks, fruit juices and nutritional drinks Drivers • Potential health hazards of the food colors • Stringent regulations from FDA for manufacture of food colors Restraints Global Food Color Market: Drivers and Restraint 2 June 2020 17 (https://www.transparencymarketresearch.com/food- colour-market.html)
- 18. Indian key players AnjuPhytochemicals private limited ; Bengaluru International flavours and Fragnances ; Chennai L Liladhar and company ; Navi mumbai SAF East private company ; Mumbai Snowfield Plante naturalle ; Thane Vin Flavours ; Vadodara 2 June 2020 18
- 19. Availability Powder Gel Paste Liquid Liquidgel dye (https://www.marketsandmarkets.com/PressReleases/food-colors.asp) 2 June 2020 19
- 20. Natural colors • Itcan be defined as any dye, pigment or any other substance obtained from plant, animal, insect, algae, mineral or other sources capable of coloring food etc. (Shiva, 2007) • Being biological in origin, they are often called as ‘bio colors.’ (Indu Rani et al., 2004) 2 June 2020 20
- 21. Natural food colorant (Theircolors) Major sources Applications Chlorophylls/ Chlorophyllin (Green) Green leafy vegetables and herbs Pasta, ice-cream, processed foods Carotenoids and xanthophylls (Red, orange, yellow to brown and greenish yellow to yellow) Carrots, fruits and vegetables Beverages, candy, confectionary, ice-cream Betalains/Betanines (Red ) Beetroot Beverages, frozen foods, condiment sauces Flavonoid/Anthocyanins (Orange, red, blue, voilet, magenta) Red cabbage, grapes, other fruits and vegetables Alcoholic beverages, chewing gum, bakery products, soft drinks Lutein and lycopene (Yellow to orange, red) Green vegetables, corn and tomato products Ice creams, dairy products, sugar, flour (Hirasa and Takemasa, 1998; Mittal et al., 2007 )2 June 2020 21
- 22. Natural food colorant (Theircolours) Major sources Applications Curcumin (Yellow) Turmeric Beverages, baked products, yellow cakes, biscuits, popcorn, sweets, cereals, sauces Crocin and crocetin (Yellow to orange) Saffron Baked goods ,rice dishes meat dishes, soups Bixin, norbixin and carotenoids (Yellow/orange and red) Annatto plant Dairy & fat products and desserts Carmine (Bluish red) Cochineal insect Soft drinks, sugar & flavour confectionary, pickles, sausages Paprika (Orange–red) Capsicum annum plant Meat products, snack soups, salad (Hirasa and Takemasa, 1998; Mittal et al., 2007)2 June 2020 22
- 23.
- 24. Blue Synthetic FoodColorants Colorant INS No. & E code ADI (mg/kg B.W.) Uses Brilliant blue FCF 133, E 133 10 Dairy powders, beverages, jellies, candies, condiments, icings, syrups, extracts Indigo carmine 132, E 132 5 Ice-cream, sweets, baked goods, confectionery and biscuits Patent blue V 131, E 131 15 Eggs and jelly sweets (Bonan et al., 2013)2 June 2020 24
- 25. Red to orangefood colorants Colorant INS No. & E code ADI (mg/kg B.W.) Uses Amaranth 123, E 123 0.8 Beverages, alcoholic drinks and fish (Basu and Kumar, 2015b) Carmoisine 122, E 122 4 Swiss rolls, jams, jellies, yoghurt, bread-crumbs, and cheesecakes Erythrosine 127, E 127 0.1 Cocktails and candied cherries (Chequer et al., 2012) Ponceau 4R 124, E 124 4 Non-alcoholic drinks, sweets, jellies Red 2G 128, E 128 0.1 Confectionery and meat products (Bonan et al., 2013)2 June 2020 25
- 26. Yellow synthetic foodcolorants Colorants INS No. & E code ADI (mg/kg B.W.) Uses Quinoline yellow 104, E 104 10 Fruit and vegetables juice Sunset yellow FCF 110, E 110 2.5 Non-alcoholic drinks, sweets, jellies Tartrazine 102, E 102 7.5 Non-alcoholic drinks, sweets, jellies (Bonan et al., 2013) 2 June 2020 26
- 27. FDA permitted foodcolors • Allura Red No. 40 (E129) • INS No. 129, Orange red color FD&C Red No. 40 FD&C Red No. 3 FD&C Yellow No. 5 • Sunset Yellow FCF (E110) • INS No. 110, Orange color FD&C Yellow No. 6 Seven synthetic colorants, belonging to four distinct chemical classes, are permitted by the FDA for use in foods and in orally ingested drugs and cosmetics: • Erythrosine (E127) • INS No. 127, Cherry red color • Tartrazine (E102) • INS No. 102, Lemon yellow color (Parkinson et al., 1981)2 June 2020 27
- 28. Contd... • Brilliant BlueFCF (E133) • INS No. 133 , Brilliant blue color FD&C Blue No. 1 • Indigo Carmine (E132) • INS No. 132, Royal blue color FD&C Blue No. 2 • Fast Green FCF (E143) • INS No. 143, Green color FD&C Green No. 3 Citrus Red No. 2 is permitted only for coloring skins of oranges and Orange B for surfaces of casings of frankfurters and sausages. (Parkinson et al., 1981) 2 June 2020 28
- 29. FSSAI permitted foodcolors • Carotene & Carotenoids including a) Beta-carotene b) Beta-apo 8'- carotenal c) Methylester of Beta-apo 8' carotenoic acid d) Ethylester of Beta-apo 8' carotenoic acid e) Canthaxanthin • Chlorophyll • Riboflavin (Lactoflavin) • Caramel • Annatto • Saffron • Curcumin or turmeric Natural coloring matters (FSSAI, 2011)2 June 2020 29
- 30. Contd... Synthetic colors Color Commonname Color index Chemicals Recommended maximum level Red Ponceau 4R Carmoisine Erythrosine 16255 14720 45430 Azo Azo Xanthene 100 ppm 100 ppm 50 ppm Yellow Tartrazine Sunset Yellow FCF 19140 15985 Azo Indigoid 100 ppm 100 ppm Blue Indigo Carmine Brilliant Blue FCF 73015 42090 Indigoid Triarylmethane 100 ppm 100 ppm Green Fast Green FCF 42053 Triarylmethane 100 ppm (FSSAI, 2015)2 June 2020 30
- 31. FSSAI regulation The maximumlimit of permitted synthetic food colors shall not exceed 100-200 ppm of the final food or beverage for consumption. (FSSAI, 2015) 2 June 2020 31
- 32. 2 June 202032 Limitations of Natural Food Color Some sources of natural colors have their own flavor which may affect the taste of the finished product (Turmeric) Actual color may not retain as such when subjected to high temperatures (Grape juice extract) Can cause allergic reactions (Cochineal extract, Annatto) Natural food colour are costlier than artificial colorings (Saffron) At times raw ingredients remains scarce (Marigold extract) Require in large quantities when compared to Artificial dyes (Cochineal extract)
- 33. Risk Assessment ofNatural and Synthetic Food Colors A number of studies have been published on the issue of synthetic colorants binding to human serum albumin (HSA). Studies have shown the association of some azo dyes such as Tartrazine, Amaranth with allergic responses including contact utricaria, angionurotic edema and immunosuppression. Yadav et al., 2012 McCann et al., 2007 Some azo dyes have been found to induce bronchiconstriction in perennial asthmatic, food intolerance, hypersensitivity and behavioural hyperactivity in children. 2 June 2020 33
- 34. Contd... Immunosuppressive potential ofSunset Yellow FCF at doses even below NOAEL (375 mg/kg body weight). Amaranth and Sunset Yellow FCF colors used at doses up to 10 times the ADI exerted a depressing effect on cellular but not humoral immune responses. Hashem et al., 2010 Mpountoukas et al., 2010 Erythrosine has been demonstrated to have a toxic potential to human lymphocytes in vitro (cytotoxic effect). 2 June 2020 34
- 35. Conclusion 2 June 202035 Objective of adding color to foods is to make them appealing and it influence the consumer to buy a product. The demand for natural dyes is increasing worldwide due to the increased awareness on the health and recognized profound toxicity of synthetic colors. The limitations to the use of natural food colorants are their higher cost and their low stability in the food processing procedures, formulation and storage conditions.
- 36. 2 June 202036 Conclusion Synthetic food colors cause carcinogenicity, toxicity, allergenicity and may other adverse effects on human health when consumed above their ADI level. So there is need of development of pharmaceutical industry to formulate the natural, safe, environmental friendly plant and animal pigments.
- 37.
- 38. References • Alexandra, P.E.,G.M. Monica, R.E. Wrolstad and M.B.A. Gloria, 2001. Anthocyanins from Oxalis 75: 211-216. • Beyer, P., S. Al-Balli, X. Ye, P. Lucca, P. Schenb, R. Welsch and I. Potmyllus, 2002. Golden Rice: Introducing the Carotene biosynthesis pathway into Vitamin A deficiency. J. Nutr., 132: 5065- 5105. • Giusti MM, Wrolstad RE. Acylated anthocyanins from edible sources and their applications in food systems. Biochemical Engineering Journal 2003;14:217–25. • Gulrajani ML. Present status of natural dyes. Indian Journal of Fibre and Textile Research 2001;26:191–201. • Sahar S.A. Soltan, Manal M.E.M. Shehata: The Effects of Using Color Foods of Children on Immunity Properties and Liver, Kidney on Rats, Food and Nutrition Sciences,3, 897-904, (2012) • Siva M. Status of natural dyes and dye-yielding plants in India. Current Science 2007;92(7):916–25. 2 June 2020 38
- 39. • Indu RaniC, Arumuganatha T, Muthuvel I. Food colors. Agro India 2004;7(8):15. • Food Additives: Natural Food Colors [cited 23 March 2007]. Available from: URL: http://www.foodadditivesworld.com/ natural- food-colors.html • Hirasa K, Takemasa M (editors). Spices and herbs: basic concepts. In: Spice Science and Technology. Marcel Dekker, New York; 1998. p. 1– 27. • Mittal R, Sharma A, Singh G. Food colors from plants: patenting scenario. Indian Food Industry 2007;26(3):52–8. • Costa Magoulas: How color affect food choices?, University of Nevada, (2009) • Yadav,A.,Kumar,A.,Dwivedi,P.D.,Tripathi,A.,Das,M.,2012.Invitrostudi esonimmunotoxicpotentialofOrangeIIinsplenocytes.ToxicologyLetter s208(3),239–245. 2 June 2020 39 References
- 40. • Ree E:Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food on a request from the Commission related to Lutein for use in foods for particular nutritional uses, The EFSA Journal, 315, 1, (2006) • Parkinson TM, Brown JP. Metabolic fate of food colorants. Annual Review of Nutrition 1981;1:175–205. • Butera, D., Tesoriere, L., Di Gaudio, F., Bongiorno, A. et al., Antioxidant activities of sicilian prickly pear (Opuntia ficus indica) fruit extracts and reducing properties of its betalains: betanin and indicaxanthin. J. Agric. Food Chem. 2002, 50, 6895–6901. • Hashem,M.M.,Atta,A.H.,Arbid,M.S.,Nada,S.A.,Asaad,G.F.,2010.Imm unologicalstudiesonAmaranth,SunsetYellowandCurcuminasfoodcolo uringagentinalbinorats.FoodandChemicalToxicology48,1581–1586 2 June 2020 40 References
- 41. • McCann,D.,Barrett,A.,Cooper,A.,Crumpler,D.,Dalen,L.,Grimshaw,K.,Kitc hin,E.,Lok,K.,Porteous,L.,Prince,E.,SonugaBarke,E.,Warner,J.O.,Stevenso n,J.,2007.Foodadditivesandhyperactivebehaviourin 3-year-oldand8/9- year-oldchildreninthecommunity:arandomised,double- blinded,placebo-controlledtrial.Lancet370,1560–1567. • Mpountoukas, P., Pantazaki, A., Kostareli, E., Christodoulou, P., Kareli, D., Poliliou, S., ... & Lialiaris, T. (2010). Cytogenetic evaluation and DNA interaction studies of the food colorants amaranth, erythrosine and tartrazine. Food and Chemical Toxicology, 48(10), 2934-2944. • Bonan, S., Fedrizzi, G., Menotta, S., and Elisabetta, C. (2013). Simultaneous determination of synthetic dyes in foodstuffs and beverages by high-performance liquid chromatography coupled with diode-array detector. Dyes Pigm. 99, 36–40. doi: 10.1016/j.dyepig.2013.03.029 2 June 2020 41 References
Editor's Notes
- #18 FDA----such as quality check after each batch of production, limitation on addition of chemicals