limitation and safety of food colors

1. Speaker: Kavita Kumari Solanki
M.Tech (Dairy Technology)
Reg. No. 17-M-DT-09
8 July 2021 1

2. Overview of Presentation
 Introduction
 History
 Classification
 Selection criteria
 Market trend
 Natural colors & Synthetic colors
 FDA regulation
 FSSAI regulation
 Limitations
 Risk assessment
 Conclusion
8 July 2021 2

3. .
First factor of attraction towards food is its color.
It influence appetite and choice of food.
8 July 2021 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)
8 July 2021 4

5. Why food colors....?
To replace 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)
8 July 2021 5

6. History
2600 BC
• The earliest 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)
8 July 2021 6

7. 1800
• The developing food 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)
8 July 2021 7

8. (Alexandra et al., 2001)
Natural colors
Nature-identical colors
Synthetic colors
Inorganic colors
TYPES
8 July 2021 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)
8 July 2021 9

10. 8 July 2021 10

11. Obtained from natural sources
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
8 July 2021 11

12. FDA Classification
8 July 2021 12

13. Selection criteria of food colors
• Target shade
• The physical/chemical attributes of the food
matrix
• Stability to processing, storage conditions and
regulatory issues
(Giusti and Wrolstad, 2003)
8 July 2021 13

14. Market trend
• The demand 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)
8 July 2021 14

15. • The food colors 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)
8 July 2021 15

16. Global Food Color Market: 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
8 July 2021 16

17. • Primarily driven by 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
8 July 2021 17
(https://www.transparencymarketresearch.com/food-
colour-market.html)

18. Indian key players
Anju Phytochemicals
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
8 July 2021 18

19. Availability
Powder Gel Paste
Liquid
Liquid gel
dye
(https://www.marketsandmarkets.com/PressReleases/food-colors.asp)
8 July 2021 19

20. Natural colors
• It can 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)
8 July 2021
20

21. Natural food colorant
(Their colors)
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 )
8 July 2021 21

22. Natural food colorant
(Their colours)
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)
8 July 2021 22

23. Synthetic colors
Synthetic
colors
Azo
Xanthene
Indigoid
Triarylmethane
8 July 2021
23

24. Blue Synthetic Food Colorants
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)
8 July 2021 24

25. Red to orange food 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)
8 July 2021 25

26. Yellow synthetic food colorants
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)
8 July 2021 26

27. FDA permitted food colors
• 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)
8 July 2021 27

28. Contd...
• Brilliant Blue FCF (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)
8 July 2021 28

29. FSSAI permitted food colors
• 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)
8 July 2021 29

30. Contd...
Synthetic colors
Color Common name 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)
8 July 2021 30

31. FSSAI regulation
The maximum limit of permitted synthetic food
colors shall not exceed 100-200 ppm of the
final food or beverage for consumption.
(FSSAI, 2015)
8 July 2021 31

32. 8 July 2021 32
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 of Natural 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.
8 July 2021 33

34. Contd...
Immunosuppressive potential of Sunset 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).
8 July 2021 34

35. Conclusion
8 July 2021 35
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. 8 July 2021 36
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. 8 July 2021 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.
8 July 2021 38

39. • 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.
8 July 2021 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
8 July 2021 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
8 July 2021 41
References