Food Colors — Ingredients, Laws and Standards

Before the 19th century, food was mostly prepared at home. As society progressed, packaged foodstuffs came into vogue, and so did the use of food colors. Food colors are essential in order to maintain the desired color appearance, as well as to improve or sustain the sensory qualities of the food product that may be impacted or lost during processing or storage. Today, food color additives are more strictly studied, regulated and monitored than at any other time in history.

What are Food Colors?

The ultimate appetizing value and consumer acceptance of meals and beverages are greatly enhanced by color. Food makers use synthetic food colors more frequently than natural food colors to achieve certain features, including low cost, improved look, high color intensity, more color stability, and consistency.

Why are Food Colors Added to the Food?

  • Decorative or artistic purposes, such as cake icing.
  • Masking natural variations in color.
  • Offsetting color loss due to light, air, extremes of temperature, moisture, and storage conditions.
  • To change the color of some food items.

What are Permitted Natural Food Colors?

Furthermore, it comes in a variety of colors, including:

E163(a) cyanidin (red), E163(b) delphinidin (blue), and E163(c) malvidin (purple color).

Laws Related to Food Color Regulation in the US

US laws distinguish and require certification of these dyes.

Further, all the products in these categories are under a continuous review process conducted by the FDA.

Food dyes: Both synthetic and natural products are available. Some are required to be certified, while others are not. There are a total of 11 synthetic products (of which 6 are natural coloring agents) that require certification and 26 that do not.

Drug Dyes: There are drug dyes that must be certified (6) (dyes and pigments), and there are drug dyes that are not required to be certified (16). (Natural dyes).

Drug and Cosmetic Dyes: This is the list with the most items on it, and it includes synthetic dyes and pigments that must all be certified. One item on this list, a natural dye, is the sole one that is exempt from certification.

Cosmetic Dyes: Only four synthetic dyes are required to be certified.

Laws Related to Food Color Regulation in the EU

In the EU, ingredients that are added to foods to change their color are classified one of three ways: as a color additive, as a flavor or as a coloring food.

What are Synthetic Food Colors?

Generally, the synthetic food colors are available in the following forms: -

  • Granular
  • Powder
  • Lake Colors (Water-insoluble)
  • Food, drug and cosmetic Colors (FD&C Colors)
  • Drug and Cosmetic Colors (D&C Colors)

The three distinct varieties of synthetic food colors are as follows:

  • Primary Food Colors: Primary food colors are water-soluble and dissolve into a powdered form. Primary food colors are widely utilized as dyes in food, pharmaceutical, cosmetic, and other industries because of their great utilitarian value. Primary food colors mostly consist of (CH2)2CHNH2-COOH, (CH2)2OH, and CH2NHCOCH3, among other things
  • Blended Food Colors: These colors are made by combining various primary and secondary hues, either separately or simultaneously. Blended Food colors are unique in color property, and the chemical composition is CH2OH-NH2.
  • Lake Food Colors: Pharmaceutical, cosmetic, link, and plastic food container sectors can all benefit from the vivid consistency of lake hues. Lake food has the chemical formula C37H36AlN2O9S3.

Some Commonly Used Food Colors

Chemical composition: (C16H9N4Na3O9S2)

It is a chemical that is utilized in both domestic and commercial food manufacturing. It serves as an ingredient in a variety of foods, including custards, cereals, ice creams, beverages, and confections.

Lake Quinoline Yellow (INS 104/ E 104)

Chemical composition: (C18H11NO2)

Quinoline Yellow Lake is a widely used food ingredient that is inexpensive and used in many sectors. It comes in powder form and dissolves uniformly in a range of liquids. Quinoline

Lake Sunset Yellow for Food Coloring (FCF) (INS 110/ E 110)

Chemical composition: (C16H10N2Na2O7S2)

In terms of manufacturing and supplying lake sunset yellow FCF to the market, VIPL has had success. It has a high value in the food, beverage, cereal, cosmetic, and pharmaceutical industries.

Red №3 (Erythrosine) (INS 127/ E 127)

It is a cherry-red coloring that is frequently used in candies, popsicles, and cake-decorating gels.

Brilliant Blue №1 FCF (Blue №1) INS 133/ E 133)

It is a greenish-blue color that is used in popsicles, icings, canned peas, and ice cream.

Drawbacks of Using Food Colors

  • Hyperactivity, including ADHD (Attention-deficit/hyperactivity disorder).
  • Behavioral changes like irritability and depression.
  • Hives and asthma.
  • Tumor growth
  • Carcinogenicity
  • Allergic reactions

Conclusion

Lastly, consumers must make conscious decisions related to their eating habits. After all, health is wealth, isn’t it?

References

https://www.canr.msu.edu/news/101-series-food-dye

https://www.tandfonline.com/doi/full/10.1080/19440049.2016.1274431#

https://www.thewellnesscorner.com/blog/the-dangers-of-artificial-food-colors

https://www.sciencedirect.com/science/article/pii/S2772753X2200003X

https://www.fsw.cc/fdc-dyes-what-are-they/

International Numbering System for Food Additives — Wikipedia

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