Artificially colored products

Americans were eating a wide variety of artificially colored products, including ketchup, jeUies, cordials, butter, cheese, ice cream, candy, sausage, noodles, and wine. The use of the new synthetic colorants in dmg and cosmetic products was also increasing rapidly. 

If one of the above colors is used in a food product, it must be explicitly mentioned in the ingredients list. If the label does not name the compound specifically, but simply says something like contains artificial color, then you know it does not contain one of the colors listed above. 

Additional regulations that provide specific requirements for color additives in foods are found in other parts of the CFR. Labeling of food products is found at 21 CFR 101.22(k). Color additives are sometimes called artificial colors or artificial colorings [21 CFR 101.22(a) (4)]. From a regulatory standpoint, a colorant is a dye or pigment used in a food contact material such as a polymer that does not migrate to food. Such materials are regulated as food additives [21 CFR 178.3297(a)], not as color additives. ... 

Use of the natural color and food color terms is not permitted because they may indicate that a color occurs naturally. The acceptable descriptions include artificial color, artificial color added, and color added but they do not provide any real benefit. A preferred description is to note that a product is colored with, then name the color source, e.g., annatto. If the name of the specific color is not included, the label declaration must also state artificially colored or artificial color addedf ... 

Nearly everyone uses cleaning products and deodorants and consumes food with artificial coloring and preservatives. The out-gassing of formaldehyde from furniture and flooring, chemicals released by freshly cleaned clothing, and even backyard grilling, surround us. We are all exposed. 

Chinese Vermilion, which is so rich in color as to command five or six times the price of the European product, appears to be prepared in the ordinary way, leaving nothing to account for the superior brilliancy of shade except the sunnier climate. By careful selection, the finest portions arc collected, and, if necessary, ground and washed several times. In making the artificial product, one part of sulphur and four of mercury are introduced into an earthen pot, to which an iron cover is luted and bound with wire the pot with its contents is then placed in a fire of dried camel s dung. After sublimation, the cover is removed aud the pot broken, and the purest of the sublimate picked out from, the less-colored product, ground very fine, and the powder sifted into a large vessel of watar. When the red product lias subsided, the supernatant... 

Many natural and artificial colorings (especially the natural ones because of the character of the antigen), used as color improvers in food products can be associated with adverse reaction, including allergenic hypersensitivity (Bosso and Simon 2008) (Table 14.4.3). Adverse hyperactive behavioral changes in children have been documented as caused by excess amounts of artificial food colorings and sodium benzoate preservatives in the diet (Bateman et al. 2004). 

The list of everyday products made from organic compounds is very long. It includes drugs, artificial fibers, dyes, artificial colors and flavors, food additives, cosmetics, plastics of all kinds, detergents, synthetic rubber, adhesives, antifreeze, pesticides and herbicides, synthetic fuels, and refrigerants. 

Margarine is also produced by partial hydrogenation of vegetable oils, such as corn oil or soybean oil. The extent of hydrogenation is carefully controlled so that the solid fat will be spreadable and have the consistency of butter when eaten. If too many double bonds were hydrogenated, the resulting product would have the undesirable consistency of animal fat. Artificial color is added to the product, and it may be mixed with milk to produce a butterlike appearance and flavor. 

Another method is to add artificial color to a test portion of the product being purified and use this to measure the adsorptive power of carbons. This method gives data of less significance than is provided by the use of mother liquors. 

Products aud Uses Utilized in carbonated sodas, feeds (broiler chicken), salad dressings, spaghetti sauce, and artificial tanning products. As color additive (reddish) for food and drugs. 

Diamonds can now be synthesized to weigh more than 0.6 g [3 carats (ct)]. This is an art for the color and clarity. The production of gem quality synthetic diamonds (Section 29.14) results in a deep yellow color. Colored diamonds tend to be more valuable than colorless ones simply because they are more rare. The Dresden Green diamond weighs 40.70 ct and is the largest known green diamond in the world. Natural red, pink, and yellow diamonds can also command prices of near 1M per ct. The danger is that diamonds can also be artificially colored by irradiating them diamond was perhaps the first irradiated gem. Blue B-doped diamond is a semiconductor while blue... 

A plot of -log(T) versus CHCl, concentration produces a linear calibration curve (see Figure 4) for concentrations below 1 ppm. However, at higher concentrations, the response is not linear because the reference wavelength is attenuated by the intensely colored product that develops in the optrode. Attenuation of the reference wavelength leads to artificially high values of T and low values of -log(T). 

Margarine is made by hydrogenating cottonseed, soybean, peanut, or corn oil until the desired butter-like consistency is obtained. The product may be churned with milk and artificially colored to mimic butter s flavor and appearance. 

Dairy products—Most all ice creams and sherbets contain artificial color. Chocolate ice cream may be the exception. Annatto and beta-carotene are used in cheese, since the certified colors are not sufficiently stable. Margarine and butter are also colored with annatto and beta-carotene. 

These products range from pure fruit juices to highly diluted, artificially colored and flavored drinks that contain little or no fruit ingredient. Hence, the FDA has issued standards of identity for many types of fruit beverages so that consumers may be assured that certain types or products will contain specified levels of fruit ingredients for example, cranberry juice cocktail must contain at least 25% cranberry juice. 

White Hydroxide. Tlie soda sinter process appHed to bauxite or bauxite residue produces a hydroxide that is completely free from organic coloring matter and is very wliite. A value of more than 95% is obtained on the GE brightness scale relative to Ti02 as followed in the paper (qv) industry. Tliis compares to about 70% on the same scale for the nomial Bayer product. Tlie wliite hydroxide is preferred in the paper, toothpaste, and artificial marble industries. 

Flavorings. Various spices are employed to provide distinctive flavors in many bakery foods. Similarly, flavors and colors, both natural and artificial, are used to enhance bakery products in terms of both eating properties and appearance (6,15). Cocoa, chocolate, and many varieties of fmit, as well as some vegetables, (fresh, frozen, canned, and dried) are used in the food product or in fillings or icings. 

The SPE is defined as the ratio of the time required to produce a perceptible erythema on a site protected by a specified dose of the uv protectant product to the time required for minimal erythema development in the unprotected skin. An SPE of 8 indicates that the product allows a subject to expose the protected skin 8 times as long as the unprotected skin to produce the minimum erythema response. The measurement can be quite subjective unless skin color and the history of reactions to sun exposure of the test subjects are taken into account. The MED range for Caucasians at 300 nm averages 34 mj/cm. The range is 14—80 mj/cm. Perspiration or the use of artificial irradiation devices can create additional problems. 

FIGURE 40 Patina. Patina is a colored (usually green) layer of corrosion products that frequently develops naturally on the surface of copper and copper alloys exposed to the environment. Since it is sometimes appreciated aesthetically and as a proof of age, patina is also developed artificially, by chemical means, as a simulated product of aging. Copper patina generally includes such compounds as copper oxides, carbonates, and chlorides. In bronze and brass patinas, these compounds are mixed with the oxides of tin and lead resulting from the corrosion of the other components of the alloys. In any particular patina there may be many layers, not necessarily in the order shown in the illustration. 

---