FOOD COLOURS

SCIENCE 1
PROJECT.
-BY SARVESH YADAV
{STANDARD - IX th , DIVISION - C , ROLL NO - 54}
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INTRODUCTION
• Today's consumers are proactively seeking food products that contain 'safe'
ingredients in
them.

• Colour is one of those important ingredients upon which the quality of food and
flavour can be judged.
(Altinoz and Toptan 2003)

• These food colours are any substance that is added to food or drink to change
its colour for acceptability.
(Kamatar 2015)

• These are derived from both artificial and natural sources in varied intensities.

• Artificial colours when added to food products possess a very bright and
tempting effect, but very often are responsible for specific teratogenic and
carcinogenic effects.

• Potential sources of artificial food colours are mineral compounds,

petrochemicals, petroleum, and coal tar which leads to many harmful diseases
like Attention Deficit Hyperactivity Disorder (ADHD), brain tumors etc.

• Thus, the natural colour market is currently going twice as fast as that of
artificial colours.

• It has been observed that within last 10-15 years, there has been a distinct move
towards naturals, especially within flavors and colours.

• Natural food colours not only give an appealing and appetizing look but also
possesses varied nutritional and health benefits.

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WHY FOOD COLOURS
✓To maintain or improve safety and freshness

✓To maintain or improve nutritional value

✓ To improve taste, texture and appearance of the product

✓ To influence the consumer to buy a product through visual perception

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HISTORY OF FOOD COLOURS

Around 1200 BC (Bronze age),
Cleopatra and others added saffron in butter as the first colorant to put a
rich yellow colour.

Around 1500 BC,

Candy makers in Egyptian cities added natural extracts and wine to
improve the products appearance.

In 1856, William Henry Perkin

discovered the first artificial organic dye, called "mauve" by oxidizing aniline
while trying to form an anti-malaria drug (quinine).

By 1900, many foods and drugs in U.S. were artificially coloured with many
blatantly poisonous materials such as lead, arsenic, and mercury to hide
inferior or defective foods.

In 1906, Congress passed the Food and Drugs Act, which prohibited the
use of poisonous or deleterious colours in food industries.
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In 1962 The first EU directive, focussing on the use of colorants in foods
was published. 36 colours (20 natural and 16 artificial) were considered
safe for human consumption.

In 2009, Barry Callebaut's IBC brand specialized in colour and printing

technology in food applications has launched Power Flowers by tempering
cocoa butter and 40% coloring age.

CATEGORIES OF FOOD COLOURS

Natural colours: Pigments made by living organisms. Examples: Beetroot
extract, luetin, annatto.

Nature-identical colours: Man-made pigments which are also found in

nature. Example: Betacarotene and canthaxanthin.

Artificial colours: Artificial colours are purely man-made colours.

Example: Alura red, Brilliant blue etc.

GLOBAL MARKET TREND IN USE OF

FOOD COLOURS.
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Chemical structures of representative natural colorants.

Food colorants, natural.

Betanin, a magenta dye, mainly produced from beets

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Anthocyanin, a red to blue dye depending on functional groups and

pH

beta-Carotene, a yellow to orange colorant

Chemical structures of representative artificial colorants
Food colorants, synthetic
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Indigo Carmine, which is blue

Allura Red AC, which is red

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Quinoline Yellow WS, which is yellow

India
The Food Safety and Standard Act, 2006 in India generally permits
eight artificial colorings in food:
SL No Color Common INS No Chemical
name class
1 Red Ponceau 4R 124 Azo

Carmoisine 122 Azo

Erythrosine 127 Xanthene

2 Yellow Tartrazine 102 Pyrazolone

Sunset 110 Azo

yellow FCF
3 Blue Indigo 132 Triarylmetha
Carmine ne

Brilliant 133 Triarylmetha

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blue FCF ne
4 Green Fast green 143 Triarylmetha
FCF ne

Homemade Natural Food Dyes

By using the following foods to achieve a specific colour, will ensure
you achieve a beautiful (and chemical free) end result!

Green: spinach juice, parsley juice, liquid chlorophyll, green tea

powder

Orange: pumpkin or carrot juice, paprika powder

Pink: raspberries, beetroot, pomegranate or cranberry juice

Blue: blueberries

Purple: red cabbage, grapes, purple carrot, purple sweet potato

Yellow: yellow carrots, orange juice, turmeric powder, saffron flowers

Brown: espresso, cocoa powder or cinnamon

Black: Black cocoa powder or activated charcoal powder

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“Note To Remember”
Some apparently natural food colors sold in stores have used
chemicals to extract the food dye. The chemicals can be present in
the "natural" food dye without being listed because the quantity is so
small and is part of the processing rather than intended part of the
finished product. So don't get misled in thinking bought natural
colors are chemical-free.

• There is so much more than just what meets the eye. We must be
diligent and choosy about what we allow to enter our beings.

• Nowadays, one can not trust the food that one eats as
manufacturers add artificial colors which are packed with chemicals.
These artificial colors are linked with brain tumors and bladder
cancer.

• Using natural food colours will produce more of a pastel colour than
the commercially produced dyes so you may need to experiment if
you seeking a very specific end result. “However, the taste will be
better, you won't experience allergic reactions or side effects and
your body will thank you!”