This document discusses the use of synthetic colours in food. It begins by explaining how synthetic colours are added to foods to attract consumers as colour is a major factor in food acceptance. Synthetic colours correct natural variations and solve problems like colour loss during storage. They provide bright, uniform colours and are cheaper and more stable than natural colours. However, synthetic colours can cause issues like attention deficit hyperactivity disorder (ADHD) in children who are more vulnerable. The document then analyses different sweets and finds that most contain synthetic colours above permitted levels, with tartrazine and sunset yellow being most common. It concludes by recommending continued efforts to increase awareness of risks among manufacturers and consumers.

1. SYNTHETIC
COLOURS IN
FOOD
Presented By
Jr. Research Officer
Regional Analytical Laboratory
Calicut - 9

2. Synthetic colours are
added to food materials
to catch the attraction of
the consumers
Colour is one of the
major indicator for the
acceptance of food.

3.  Synthetic food Colour corrects the natural variations.
 The problems of colour loss due to exposure to light,
air, temperature extremes, moisture and storage
condition are solved.
 Make food more attractive and informative

4.  Generally synthetic colours gives Bright and uniform
colours
 Companies are prefer to use synthetic food colours
because of they are cheaper, stable and long shelf life
compare to natural colours

5.  Children are highly influenced by this coloured
sweets


6. FOOD
COLOURS
NATURAL
Carotene & Carotenoids
Chlorophyll
Riboflavin ( Lactoflavin)
Caramel
Annatto
Saffron
Curcumin or turmeric
SYNTHETIC
Oil Soluble colours
Coal tar colours

7. PERMITTED FOOD COLOURS NON-PERMITTED FOOD COLOURS
Brilliant Blue
Carmoisine
Erythrosine
Fast green
Indigo carmine
Ponceau 4R
Sunset yellow
Tartrazine
Rhodamine B
Amaranth
Orange II
Metanil yellow
Malachite green
Acid Magenta
Orange G
Butter yellow

8. No. COLOUR COMMON NAME COLOUR INDEX CHEMICAL CLASS
1. Red
Ponceau 4R 16255 Azo
Carmoisine 17420 Azo
Erythrosine 45430 Xanthene
2. Yellow
Tartrazine 19140 Pyrazolone
Sunset Yellow FCF 15985 Azo
3. Blue
Indigo Carmine 73015 Indigoid
Brilliant Blue FCF 42090 Triarylmethane
4. Green
Fast Green FCF 42053 Triarylmethane

9. OBJECTIVE
 The objectives of the study is to identify the
colours used in sugar based confectionary.
 Estimate the colour concentrations quantitatively.
 Create awareness in public for the safe use of
colours in food.
Vulnerability in children

10. Most Important & well studied side effect of artificial colours
 Attention Deficit Hyperactivity Disorder (ADHD)
 Symptoms
Lack of concentration, distractibility, excitability
impulsiveness, anxiety, anti-social behavior,
difficulties with coordination, disabilities of both
cognitive and learning functions.
J. Human Nutr,34:167-174,1980
Report on Colour Additives. FACT, 1987
J. Pediatrics. 61(6):811-7. 1978.

11.  Do artificial food colors promote hyperactivity in
children with hyperactive syndromes? A meta-
analysis.
Journal of Developmental & Behavioral Pediatrics. 2004
 The effects of artificial food colourings and benzoate
preservative challenge on hyperactivity in a general
population sample of preschool children.
Arch Dis Child. 2004
 Food additives and hyperactive behaviour in 3-year-old
and 8/9-year-old children in the community.
Lancet Vol. 370,No. 9598,p1521-1588, 2007

13.  A study was conducted by National Institute of
Nutrition with school children consuming a particular
brand of Aniseed (Saunf)exhibited of glossitis of
tongue. Analysis revealed that the Aniseed (Saunf)
had very high levels of Ponceau 4R
 Ref: National institute of Nutrition, Annual report, Hydrabad P.72-1993-1994

14. They are more sensitive to carcinogens
Immaturity of enzymatic detoxifying mechanism
Incomplete excretory organs
Partial development of physiological barriers (BBB)
They are consume more synthetic food colours per unit
of body weight than adults
Young children serve as first victims of any contaminations in food

16. MATERIALS AND METHOD
Fourteen different coloured sugar
based confectioneries such as sweets,
sugar candies, toffees, marsh mallows
are randomly collected from different
shops during January 2015 to March
2015.

17. The colours are qualitatively
identified by paper chromatographic
techniques
PAPER
CHROMATOGRAPHIC
TECHNIQUES

18. The colours are quantitatively
estimated by the UV-Visible
spectrophotometer

20. Sl No Name of Colour Absorption maxima(nm)
1 Carmosine 516
2 Ponceau 4 R 507
3 Erythrosine 527
4 Green FCF 624
5 Indigo Carmine 609
6 Brilliant Blue FCF 630
7 Tartrazine 427
8 Sunset yellow FCF 482

21. RESULTS

22. Tartrazine -19140
Sunset yellow - 15985
Indigo carmine -73015
Fast green FCF - 42053
180
220
160
110
0
50
100
150
200
250
Cocentration(ppm)
Synthetic colours
Tartrazine
Sunset yellow
Indigocarmine
Fast green
CUMIN SEED SWEET

23. Cumin Sweet
 In cumine sweets no natural colours were found.
 Four type of synthetic food colours were found in the
samples. They are individual colours and mixed
colours.
 All the synthetic colours having concentration more
than 100ppm.
 Sunset yellow have more than 200ppm and Fast green
have least concentration and all other colour
 The Colour Concentrations are above the FSSA
prescribed level.

24. Peanut Sweet
Ponceau 4R - 16255
Tartrazine - 19140 5
210
160
0
50
100
150
200
250
Concentration(ppm)
Synthetic colours
Tartrazine
Ponceau 4R

25. Peanut sweet
 Two types of synthetic colours were identified in
Peanut sweets.
 Its identified as Ponceau4R and tartrazine. Both
colours are more than 100ppm.

26. Lemon sweet
Tartrazine-19140
Sunset yellow-15985
160
180
150
155
160
165
170
175
180
185
Concentration(ppm)
Synthetic colours
Tartrazine
Sunsetyellow

27.  Only two colours were found in lemon sweets.
 The colours are identified as Tartrazine and Sunset
yellow. Sunset yellow is present in more than 180ppm
and tartrazine having the concentration 160ppm.
 No mixed colours and natural colours were identified
in these samples.

28. Jellies
Ponceau 4R-16255
Tartrazine-19140
Sunset yellow-15985
Brilliant blue FCF-42090
210
180
200
130
0
50
100
150
200
250
Concentration(ppm)
Synthetic colours
Tartrazine
Sunsetyellow
Ponceau 4R
Brilliant blue

29. Jellies
 In all jelly sweets individual colour and mixed colours
were found in samples.
 No natural colour or non permitted colours were found
in the samples.
 Ponceau 4R Present in higher concentration (210ppm)
than other permitted synthetic food colours after that
Sunset yellow is present in high level and brilliant blue
is in lesser amount
 All the colours exceeds the prescribed standard level.

30. Gems
Indigo carmine-73015
Brilliant Blue FCF-42090
Carmoisine -14720
Erythrosine-45430
Ponceau 4R-16255
100
99
85
100
100
75
80
85
90
95
100
105
Concentration(ppm)
Synthetic colours
Indigo carmine
Brilliant blue
Carmoisine
Erythrosine

31. Lolly Pop
Sunset yellow-15985 230
0
50
100
150
200
250
Concentration(ppm)
Synthetic colours
sunset yellow

32. Lolly pop
 The local Lolly pope sample collected having red in
colour. Only single colour identified as sunset yellow.
The Colour present in higher concentration 230ppm.

33. Local sweets
Red
Green
Yellow
Rose pink
White
Sunset yellow-15985
Tartrazine-19140
Ponceau 4R-16255
Carmoisine-14720
Erythrosine-45430
250
300
100
200
150
Local sweets
Green
Violet
Red
Rose
Yellow
Tartrazine -19140
Sunset yellow-15985
Ponceau 4R-16255
Carmoisine-14720
Erythrosine-45430
Amaranth
160
200
100
180
120
160
Local sweets
Yellow
Red
Green
Tartrazine-19140
Ponceau 4R-16255
Sunset yellow-15985
Fast Green- 42053
200
180
160
140
Local sweets
Red
Yellow
Green
Fast green
Brilliant blue
Sunset yellow
Tartrazine
210
100
280
310

34. Local marshmallow
Rose
Pale green
Yellow
White
Amaranth
Tartrazine-19140
120
75
Local sweets
Green
Yellow
Red
Sunset yellow-15985
Fast green- 42053
Brilliant blue FCF
Tartrazine-19140
Amaranth
Rhodamine B
90
65
90
180
95
120
Local sweets
Orange
Yellow
White
Tartrazine-19140
Ponceau 4R-16255
Sunset yellow-15985
190
230
180

35. Discussion
 Most of the sugar based confectionary products sold in
the market were coloured and very few find without
synthetic food colours.
 Of the fourteen samples analysed
 97% having permitted colours,
 3% having a combination of permitted and non-
pepermitted colours
 No sweets having only non-permitted colour.
 .

36. Discussion
 All the labelled samples are within the FSSA
prescribed level.
 The Home made sweets and small scale food
industries using synthetic food colours higher than the
specifications prescribed under the FSS Act.

 It was interesting to note that FSSA permits eight
colours to be added to specific foods but only six
colours were commonly used.

37.  Among the permitted colours, tartrazine was the most widely
used colour followed by sunset yellow.
 Tartrazine in blend with sunset yellow is the most widely used
colour
 Brilliant blue FCF was mostly used in blends with tartrazine to
give a green shade to sugar based confectionary products.

38. NON- PERMITTED COLOURS
 It is found that Amaranth, Rhodamine B are
commonly used non-permitted colours.
 Orange G, Fast red, and Metanil yellow, Acid Magenta
were not found in any sugar based confectionary
tested.

39. CONCLUSION
 From the present investigation, It can be concluded
that the prevalent use of non-permitted colours has
been considerably reduced.
 The study found that the use of non-permitted colours
in sugar based confectionary products was considerably
less as it was detected in only 3 %
 This could be due to the awareness of the
manufacturers to the hazards of non-permitted colours
and the actions taken by the regulatory authorities.

40. CONCLUSION
 More awareness is necessary in the non-industrial
sector.
 Relentless campaign needs to be undertaken to
improve the awareness amongst consumers of the
unscrupulous use of synthetic food colours particularly
concerning vulnerable consumers such as children.

41.  NATURAL COLOUR IS ALWAYS SAFE IN
SWEETS

42. THANK YOU
To the Commissioner
of food safety-
Kerala
The Deputy Director
(PFA)
The Chief Government Analyst
Government Analyst Lab-TVM
The Government Analyst
Regional analytical lab
Calicut -9
FASEELA P.M
Unity Womens College,
Manjeri,Malappuram Dist

43. NO FOOD ITEMS
1 Ice-cream, milk lollies, frozen dessert, flavoured milk, yoghurt, ice-cream mix powder
2
Non-alcoholic carbonated and non-carbonated ready-to-serve synthetic beverages
including syrups, sherbets, fruit bar, fruit beverages, fruit drinks, synthetic soft drink
concentrates
3
Biscuits, including biscuit wafer, pastries, cakes, confectionery, thread candies, sweets,
savouries (dal moth, mongio, phulgulab, sago papad, dal biji)
4
Peas, strawberries and cherries in hermatically sealed containers, reserved or processed
papaya, canned tomato juice, fruit syrup, fruit squash, fruit cordial, jellies, jam,
marmalade, candied crystallised or glazed fruits

44. PIGMENT SOURCES COLOUR SHADE
Curcumin Turmeric Rhizome (roots) Bright lemon yellow
Lutein Tagetas Erecta (marigold) and Alfalfa Golden yellow
Natural mixed
Carotenes
Palm oil, D.salina (algae Golden yellow to orange
Bixin/norbixin Bixa Orellana bush seeds- South America Orange
Capsanthin/
Capsorubin
Paprika Capsicum annum L. Reddy orange
Lycopene Tomatoes Orangy red.
Carminic acid Cochineal insect (female)- Peru Orange to red
Carmine Cochineal insect(female) – Peru Pink to red
Betanin Red table beetroot Pink to red
Anthocyanin
Black grapeskin, elderberries, black carrots, red
cabbage.
Pink/red to
mauve/blue
Chlorophyll (in) Grass, lucerne and nettle Olive green
Copperchlorophyll(in) Grass, lucerneand nettle Bluish green
Carbon black Vegetable Material Grey to black
Crocin Saffron/ Gardenia fruit Yellow
Titanium dioxide Anatase White