Colors

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Colors

Food, drug and cosmetic colorants

Year 1938 –Federal Food Drug and Cosmetics Act of 1938 set up 3 categories -FD&C colors for use in foods drugs and cosmetics -D&C colors for use in drugs and cosmetics when in contact with mucous membrane or ingested -Ext. D&C colors for use in products applied externally

Year 1907 - 80 colorants available with few of them tested with safety.

Certified (Synthetic/Artificial) Colors

Lakes

Application

Colored Noodle Products

color will leach out during boiling, resulting in faded noodles on the plate

Water-soluble dyes may provide excellent coloration to pasta in a package

similar challenge as chewing gum.

useful in products containing fats and oils

For fat-based systems, lakes may be dispersed into an oil. Eg. chocolates, compound coatings, icings and cookie fillings.

Chewing gum

During chewing, the color remains locked inside the gum matrix, instead of leaching out into the consumer’s saliva.

Dispersing the lake into the gum matrix provides homogenous coloration, despite limited amounts of water that would hinder color development of a dye.

impart color by dispersing into the medium

base is aluminium hydroxide, with aluminium cation serving as the precipitant, such that the color adsorbs onto the surface of aluminium hydroxide, which is then dried and ground to appropriate fineness.

water-soluble FD&C dyes that are combined with an insoluble material/substrate.

Water-soluble dyes

used in aqueous beverages, dry mixes, confections, and dairy products

dissolve in water and can be manufactured as a powder, granule, or liquid

8 certified synthetic colours

FD&C Blue No 1 FD&C Blue No 2 FD&C Red No 40 FD&C Green No 3 FD&C Yellow No 5 FD&C Yellow No 6 Orange B Citrus No 2

tend to be more economical (smaller quantity is required to give the same color intensity); easily produce uniform, intense colors; stand up to heat, light, pH and other factors; and do not add off-flavors.

Each batch of certified colors are tested by the manufacturer and the FDA to ensure that they meet strict specifications for purity

acronym FD&C indicates that these colors are approved by FDA for use in coloring foods, drugs, and cosmetics

man-made and are often referred to as synthetic/artificial colors and have been assigned an FD&C number.

Functions

Supplying a fun look to kid-oriented beverages and candies.

Providing a colorful identity to products that would otherwise have little color (e.g., gelatins)

Enhancing naturally weak colors

Correcting natural color variation

encourage acceptance by offsetting color loss caused by exposure to light, temperature extremes and/or moisture

Disadvantages of Natural Colors

Cost

costs more money (2 to 10 times the cost of their synthetic equivalents)

Objectionable off flavors and off odors

typically 4 to 10 times more concentrated than the native juice –this can cause objectionable off flavors and off odors that can seriously impact the customer’s finished product

Concentration

takes much higher levels of a natural color to obtain the same tint. As much as 10 to 100 times the level depending on the application

Available colors

not available in blue or green. Admittedly, these are not used for many applications besides confections.

Stability

carmine, carotenoids and paprika can fade in the presence of oxygen.

Metal ions, such as iron, copper, magnesium and aluminum, can catalyze oxidative color loss in carotenoids

example, annatto turns pink under acidic conditions, and pHs greater than 7 make turmeric look red and rapidly fadeopic

sensitive to light and heat exposure. Most natural colors can be used in only a limited range of pH

Advantages of Natural Colors

nutraceutical value. For example, carotenoids and anthocyanins currently recognised for their value as antioxidants

color stay with the curd rather than washing away with the whey

can provide transparent color to liquid, oil-based products. Eg. Annatto, used in cheddar cheese ,it binds to milk protein.

well-suited for high-fat, low-moisture foods without the special considerations of using an F.D.&C lake

Most oil soluble

Natural Colors

ANNATTO

water solubility

unstable to light & oxygen

Yellow to red color

Oldest colorants for food, cosmetics & textiles

Anthocyanins

Used : beverages, sugar confectionary, fruit preparations

pH dependent coloring agent

red at low pH to brownish green at high pH

Source: grapes and blackcurrant

Paprika

Used :meats, soups, sauces and snacks

Orange red color

Fairly stable to heat and light

Main colouring pigment capsanthin, capsorubin and beta carotene

Turmeric

Used : curry, bakery products

Main colouring pigment is curcumin

Curcumin-good heat and acid stability but sensitive to light

Carmine

Carminic acid, typically 17–24% of dried insects' weight, can be extracted from the body and eggs then mixed with aluminum or calcium salts to make carmine dye

Carmine is today primarily used as a food colouring and for cosmetics, especially as a lipstick colouring

still meet certain legal criteria for specifications and purity.

FDA uses the term “exempt color additives” to indicate that they are exempt from the certification process

include pigments derived from animal, vegetable, and mineral sources

exempt from certification consist of what are called natural and nature-identical colors

What is color additive

color additive is any dye, pigment or substance which when added or applied to food, drug or cosmetic, or to human body, is capable (alone or through reactions with other substances) of imparting color.