The document discusses food colorants, classified into natural and synthetic types, detailing their sources, extraction methods, and applications in various food products. Specific examples include carotenoids, anthocyanins, and turmeric, highlighting both their color properties and health implications. It also addresses the challenges of using natural food colors, such as stability and cost, in comparison to synthetic alternatives.

1. 1
sujeevine

2. Introduction
 Food color is any substance that is added to
food to change or enhance its color.
1) Natural colors
2) Synthetic colors
3) Lakes and dyes
 The FDA calculated estimated intake of the
colorants in 2010 to be roughly 45mg per
person per day (Carol.C.B,2013).
 The nutrition foundation believed
- For children 27mg per day to be average daily
intake (Carol.C.B,2013).2

3. Erythrosine
Cancer
3
Tartrazine
Hyperactivity,
asthma, skin
rashes,
Carcinogenic
compound
Sunset yellow
Induce allergies
& asthma
Cancer
Brillint Blue
Hyperactivity
and skin rashes
Adverse effects of Synthetic colorants
Allura red
May worsen or
induce asthma,
hives
Source:Julia.G.N.D,2007

4. Perception of food colorants
4 Figure1: consumer perception
Source: food ingredient first

5. Natural Food Colorants
Natural Food Color is any dye, pigment or any
other substance obtained from
 Seeds
 Fruits
 Vegetables
 Algae
 Insect
5

6. Natural distribution of pigments
6

7. CAROTENOIDS
Carotenoids can occur in nature in four states
1. As crystals
2. As esters of fatty acids.
3. In combinations with sugars
4. In combination with protein
 Some important color pigments of carotenoids
Alpha-Carotene Beta-Carotenoids
Lycopene Lutein
Zeaxanthin Capsanthin
Betacrpytoxanthin
7 (Natural food colors ,2014)

8. Extraction
8
Applications
sorbets
beverages
Confectionery
sauces
Fruits or seeds extracted from them are
crushed. It is extracted using organic solution

9. ANNATTO
 Annatto, also called Roucou, used to produce a
Orange (red) food coloring and also flavoring agent
(Smith.J. )
Cheeses
Margarine
Butter
Rice
smoked fish
custard powder
9
Figure2: Bixa orellana and it’s seed
(source: www.indiannaturaloils.com)
Applications

10. PAPRIKA
 Red to reddish orange color
Tomato products
pizza
meat products
 soups
Smaller quantities are used in salad dressing,
snacks, cheese &confectionery
10
Figure3: Capsicum annuum
Source: www.unpri.org
Applications

11. Saffron
 The zeaxanthin occur in several other plants, but
Crocus sativus is the only commercial source.
 Saffron as having anti-carcinogenic, anti-mutagenic
and antioxidant properties (Premkumar.A et al ,2010)
 yellow-orange
Applications
Confectionaries
Liquors
Dairy products11 Figure4: Crocus sativus (Source: www.baomoi.com )

12. LYCOPENE
 Lycopene occurs as the major (85-90%)
pigment in red tomatoes (Frncis.F.J,1999).
12
Figure5: Lycopersicon esculentum (Source: www.agrohold.com.tr)

13. Anthocyanins
 These colors offer good light, heat and pH stability
in most applications and can apply with
pasteurization and UHT treatment
Color Pigments: Only six are important in food
(Frncis.F.J,1999);
- Cyanidin
- Delphinidin
- Malvidin
- Peonidin
- Petunidin
- Pelargonidin
13

14.  Anthocyanin pigments are extracted from Red
Cabbage, Strawberries, Grape Skin, Indian corn,
Roses, Black Currant, Blueberries and
Raspberries (Frncis.F.J,1999). These pigments are
responsible for the red, purple, and blue colors.
Applications
Beverages, fruit fillings, Snacks, dairy products
and confectionery.
14

15. Extraction
15
Grape skin extract:
Treatment of skin with water
containing up to 3000ppm of sulfur
dioxide or its equivalent in bisulfite or
metabisulfite.
After 48-72h
filtered, desulfured, and
concentrated.
The final product is a particle-free
liquid, which may also be dried to
produce a water-soluble dry
powder.
Source: Manufacturing Methods for Natural Colors

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 The roots of beet, known as an attractive food
and as means desirable red color.
 The betalain group contain about 50 red
pigments called betacyanins and 20 yellow
pigments termed betaxanthins(Frncis.F.J,1999)
Figure5: beta vulgaris (Source: www.wisegeek.org)
Betalains

17. Extraction
17
Liquid concentration can be prepared by
pressing blanched ground beets filtering the
liquid (concentrated under vacuum )
Applications
Ice creams Sausages
Yoghurt Soft drinks
Salad dressing Hard candies
Cake mixtures Fruit chews

18. Chlorophylls
 The chlorophylls are naturally occurring
pigments present in all photosynthetic plants,
including algae and some bacteria.
18
Figure6: Alfalfa and Nettles (Source: www.claire-bayeux.com)

19. Extraction
19
Take 1g of sample and add about 5ml
of water and homogenize in blender
Make up homogenate to 10ml with
water and centrifuge the solution
Take 5ml of aliquot and add 4.5ml of
80% acetone to it for extracting the
pigments.
Centrifuge, remove the supernatant

20. Applications
20
The major portion of both oil-soluble and
water-soluble forms is used in
Dairy products
Edible oils
Soups
Chewing gum
Sugar confections
Drinks
(Frncis.F.J,1999)

21. Phycobilins
21
 Phycobilins are major biochemical components
of blue-green and red algae.
major groups according to colour(Frncis.F.J,1999):
phycoerythrins - red with a bright orange
fluorescence
phycocyanins - fluorescence blue
allophycocyanins- fluorescence red

22. Extraction
22
Freeze drying
Centrifuged for removal of
chlorophyll and carotene
-Ammonium sulfate
-ion exchange
Application
Chewing gum
Soft drinks
Ice creams

23. Anthraquinones
23
 Cochineal extract is a red solution obtained by
treating the dried bodies of female cochineal
insects, particularly Dactylopius coccus costa.
2-4% carminic acid as the main red color
compound (Frncis.F.J,1999)
Figure7: Dactylopius coccus costa (Source: www.taringa.net)

24. Applications
24
• Carmine based products are ideally suited for
food systems with a pH above 3.5
Sausages
Jams, gelatin desserts
Baked goods
 Confectionaries
 Icings
Dairy products
(cheese, ice cream)
Un carbonated drinks

25. Turmeric
25
 Turmeric is the dried ground rhizomes of several
spices of curcuma longa
 The dried rhizome is ground and curcumin is
extracted using a solvent
 Turmeric is a bright yellow powder with a
characteristics odor and taste
Figure8: curcuma longa & turmeric (Souece: www.toxicologycentre.com)

26. 26
Applications
 curcuminto be de-flavored before use in
certain applications.
Ice cream and yougurt, cheeses,
Backed goods,
Confectionery,
Cooking oils,
Sauce,
Salad dressing
pickles
 It is also used alone or in combination with
other colorants such as annatto in spices

27. Caramel
27
 Caramel is a brown colour
Commercial Preparation
 The heating of sugar
 500C-1000C

28. 28
Class Reactants Applications
I. No ammonium or sulfite
compounds
Distilled spirits,
Spirits, Desserts,
Spice blends
II. Sulfite compound Liquors
III. Ammonium compound Backed goods, beer,
gravies
IV. Both sulfite and
ammonium compounds
Soft drinks, pet
foods, Soups
Table1: Class of Caramel Formulations
Source:Frncis.F.J,1999

29. Brown Polyphenols
29
CACAO
 The colorants suitable for most foods for which a
brown color is desired.
Extraction
method involves
-hot acid
-ethanol
(Source: International Cocoa Organization,2003)Figure10: Theobroma cacao
(Source: www.topukluhaber.com)

30. Application
30
Production of soft drinks and alcohol
Chocolate flavoured drinks
Ice cream
Cakes
Biscuits
Confectionery
(Source:International Cocoa Organization,2003)

31. 31
Tea
 Preparation of extracts of tea is usually a
simple extraction of the leaves and steams
with warm water or ethanol, followed by
filtration and concentration.
Application
Ready-to-eat meals
Meat products
Margarines
Spreads
Figure11: Thea sinensis (Source: www.tetosene.no)

32. Difficulties With Natural Food Colors
32
 Color Stability and Fading
Anthocyanine: Brighter in lower pH range and
becomes blue at higher pH
 High concentration can be change the color
 Heat Sensitivity
Anthocyanine: stable at 2 °C - 5 °C
 Price and Availability
 Unfavorable for oxidative condition
Annatto

33. Dairy Processing
Meat Processing
Beverage Processing
Confectionaries
Summary
33
Synthetic food
colorants
Natural food
colorants
Extraction
Application
Carotenoids
Anthocyanins
Chlorophylls
Turmeric
Caramel
Polyphenols

34. References
34
 Ahmed.A, Food chemistry [pdf] Available at
<http://www.feingold.org/Research/PDFstudies/colors.pdf> [Accessed
on 6th December 2016]
 Bechtold.T, Mussak.R(1998); Hand book of naturl colorants; John wiley &
sons ltd; west sussex; united kingdom; pp 65-147
 Carol.C.B(2013); A comparison of daily consumption of artificial dye-
containing food by American children and adult[pdf] Available at
<http://commons.emich.edu/cgi/viewcontent.cgi?article=1839&context
=theses> [Accessed on 2th April 2016]
 Chitany Laksmi.G(2014); Food colouring: the natural way[pdf] Available
at <http://www.isca.in/rjcs/Archives/v4/i2/15.ISCA-RJCS-2014-007.pdf >
[Accessed on 18th March 2016]
 Francisco, Octavio (2002); Natural colorants for food and Nutraceutical uses;
CRC press; London; pp 7-59
 Frncis.F.J(1999); Colorants; Eagan press; United states of America; pp 43-
124.
 Julia.G.N.D(2007); Food additives; [pdf] Available at
http://www.juliagonen.com/docs/Food-additives.pdf [Accessed
date: 14th February 2016].

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 Premkumar.A, Ramesh.A(2010), Anti-carcinogenic,
antimutagenic and antioxidant potential of saffron[pdf]
Available at
<http://www.globalsciencebooks.info/Online/GSBOnline/
images/2010/FPSB_4(SI2)/FPSB_4(SI2)91-97o.pdf >
[Accessed on 18th March 2016]
 Smith.J; Annato Extraction [pdf] Available at
<http://ftp.fao.org/ag/agn/jecfa/cta_annatto.pdf>
[Accessed on 20th February 2016]
 Manufacturing Methods for Natural Colors, [online]
[Accessed on 26th January 2016] Available from:
http://www.ddwcolor.com/manufacturing-methods-for-
natural-colors/
 International Cocoa Organization(2003), [online]
[Accessed on 18th march 2016]
Available from: http://www.icco.org/faq/52-by-
products/115-products-that-can-be-made-from-
cocoa.html

36. 36
 Natural food dyes, [online] [Accessed on 26th January 2016]
Available from:
http://www.ebooklibrary.org/articles/Food_color
 Colorants, [online] [Accessed on 26th January 2016]
Available from:
http://web.ist.utl.pt/ist11061/fidel/flaves/sec4/sec4.html
 food ingredient first [pdf] Available at
http://www.foodingredientsfirst.com/news/54-Percent-of-
Global-Consumers-Want-Products-With-Only-Natural-
Colors-Claims-Study?type=article [Accessed on 2nd April
2016]
 Natural food colors (2014), [online] [Accessed on 26th
January 2016]
Available from:
http://foodscintech.blogspot.com/2014/10/natural-food-
colors_29.html

37. 37 Sujeevine…….