Candy colorants

Use Perfumes, particularly for dentifrices, flavors, synthesis of anisic aldehyde, licorice candies, color photography (sensitizer in color-bleaching process), microscopy. 

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Sampling of a large population n = 900) of colored candies (M M s work well) is used to demonstrate the importance of sample size in determining the concentration of species at several different concentration levels. This experiment is similar to the preceding one described by Bauer but incorporates several analytes. 

Wintergreen Oil. Water distillation of the leaves of Gaultheriaprocumbens L. yields an oil which consists of essentially one chemical constituent, methyl saUcylate. Because of this, the oil has been almost totally replaced by the synthetic chemical. Natural oil of wintergreen [68917-75-9] is a pale yellow to pinkish colored mobile Hquid of intensely sweet-aromatic odor and flavor. The oil or its synthetic replacement find extensive use in pharmaceutical preparations, candy, toothpaste, industrial products, and in rootbeer flavor. In perfumery, it is used in fougnre or forest-type fragrances. 

Acid-modified starches are used in the manufacture of gum candies because they form hot concentrated pastes that form strong gels on cooling. ThermaUzed starches are used in foods to bind and carry flavors and colors. Sweetening agents (com symp, HFCS) are made from starch by enzymatic or acid treatment as previously noted. 

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. 

In the early 1950s, a number of cases of sickness occurred in children who had reportedly eaten candy and popcorn colored with excessive amounts of dye. As a result of these illnesses, new animal feeding studies were undertaken by the FDA. These studies were conducted at higher levels and for longer test periods than any experiments previously conducted and resulted in unfavorable findings for FD C Orange No. 1, FD C Orange No. 2, and FD C Red No. 32. 

Colorless Foods. The principal use of color additives in food is in products containing Htde or no color of their own. These include many hquid and powdered beverages, gelatin desserts, candies, ice creams, sherbets, icings, jams, jeUies, and snack foods. Without the addition of color to some of these, eg, gelatin desserts and soft drinks, all flavors of the particular product would be colorless, unidentifiable, and probably unappealing to the consumer. 

Properties of lakes that enhance their usefiilness iaclude their opacity, their abiUty to be iacorporated iato products ia the dry state, their relative iasolubihty, and their superior stabiUty toward heat and light. Such properties have made possible the more effective and more efficient preparation of candy and tablet coatings, and often eliminate the need to remove moisture from dry products before coloring them. Lakes have also made possible the coloring of certain products that, because of their nature, method of preparation, or method of storage, caimot be colored with ordinary color additives. 

Grape color extract is used to color such products as bakers jams, non-standard jellies and preserves, sherbets, ices, pops, raspberry, grape and strawberry yogurts, gelatin desserts, canned fmit, fmit sauces, candy and confections, and bakery fillings and toppiags. Typical use concentrations are 0.05 to 0.8%, based on the weight of the finished product. 

Pasch, J.H. and Von Elbe, J.H., Red and yellow pigments from betalaines hold promise as substitutes for colors banned by the FDA, Candy Snack Ind., 142, 32, 1977. 

Anthocyanin-based colors Anthocyanin, black carrot, E 163 A = 0.300 at 525 nm Carrot juice, propylene glycol Pink to Red Acidic beverages, fruit fillings, candies and confections... 

Beetroot juice-based colors Beet powder, E 162 0.35% betanin Red beet juice, maltodextrin Bluish red Condiments, gelatin products, fruit preparations, sauces, candies, power beverage products... 

Caramel colors, liquid forms S.S Type IV, E 150d CU = 115 to 120 Ammonia sulfite Brown Carbonated drinks, candies, baked goods, syrups, pet foods... 

In the EU, the use of cochineal derivatives is authorized for coloring alcoholic and non-alcoholic drinks, candied fruits and vegetables, red fruit preserves, confectionery, ices, bakery products, cheeses, jam, jellies, marmalades, fruit-flavored cereals, and other products. ... 

As an example, five different synthetic colorants (Tartrazine, Sunset Yellow, Ponceau 4R, Amaranth, and Brilliant Blue FCF) from drinks and candies were separated on a polyamide adsorbent at pH 4, eluted with an alkaline-ammonia solution. By another method, 13 synthetic food colorants were isolated from various foods using specific adsorption on wool. After elution with 10% ammonia solution and gentle warming, an absorption spectrum of the resulting colorant solution was recorded, compared to the reference spectra of pure colorants, and identified by linear regression analysis. ... 

The combined use of a continuous flow system and a spectrophotometer for sample screening to discriminate between synthetic and natural colorants is also available. With a very simple flow system on a column packed with natural materials, one can discriminate natural and synthetic colorants. The natural (not retained) ones can be determined in the first step and the synthetic (retained) ones in the second step after their elution. For yellow, red, green, blue, and brown, natural or synthetic colorants were chosen as models. The specific maximum wavelength for each color (400,530, and 610 mn, respectively) was selected by a diode array system. A complete discrimination of natural and synthetic colorants was obtained for concentrations of natural colorants (in the absence of synthetic ones) up to 2000 (yellow), 2000 (red), and 10,000 (brown) times that of the detection limits (DLs) of synthetic additives. This method was applied to screen fruit drinks and candies. ... 

The third group of colorants consists of the color additives used to improve appearances of food products. They reinforce the colors already present in foods and ensure uniformity of appearance from season to season and batch to batch. They also add color to virtually colorless foods such as sherbets and provide dramatic color to fun foods such as candies and hohday treats. " Color additives are also used to compensate for color loss during processing and transportation and ensure desirable appearance. ... 

Lakes are prepared by adsorption or precipitation of a soluble dye on an insoluble substrate (e.g., alumina). They are useful in fatty products that have insufficient moisture to dissolve dyes (coated tablets, cake mixes, hard candies, chewing gum). Lakes are insoluble in most solvents including water, have high opacity, are easily incorporated in dry media, and show higher stability to light and heat. They are effective colorants for candies, pills, fats, and oils. The main characteristics and differences between lakes and dyes are well documented. ... 

Many sweets (confections) must be colored, a strong point in their attractiveness for consiuners. The commonly colored products are candies (starch jellies, candy cream centers, pan-coated candies, and hard candies), tablets, wafers, oil-based coatings, and chewing gmns. 

Candy starch jellies include sugar and (modilied) starch boiled to a certain viscosity and poured into a starch mold to form semi-solid jelly. Water-soluble synthetic colorants are generally added at concentrations of approximately 6% before the mixture is placed in gel-forming blocks. The shape and thickness of the final semi-transparent gel and subsequent coating with sugar sand may cause the color to become shaded. Natoal colorants are rarely used for such applications due to their low stability to temperature and pH. 

Colorants must be introduced into the coating syrups during production of pan-coated candies. Water-soluble colorants may be used but lake pigments as dispersions are preferred. Pan-coated candies require higher concentrations of colorants than jellies or creams they require 30 to 60 coatings of colored syrup. ... 

Hard-boiled candies do not tolerate water after cooking, limiting the use of water-soluble colorants in vacumn cookers. The preferred method is to disperse these... 

Cocktail and candied cherries (200 mg/kg), Bigarreaux cherries in symp and in cocktails (150 mg/kg) FDA can be safely used generally for coloring foods (including dietary supplements) in amounts consistent with GMP JECFA can be used up to 300 mg/kg in various foods. ... 

CDC. 1998. Lead poisoning associated with imported candy and powdered food coloring-Califomia and Michigan. Centers for Disease Control and Prevention. MMWR 47(48) 1041-1043. 

The appreciation of color and the use of colorants dates back to antiquity. The art of making colored candy is shown in paintings in Egyptian tombs as far back as 1500 bc. Pliny the Elder described the use of artificial colorants in wine in 1500 bc. Spices and condiments were colored at least 500 years ago. The use of colorants in cosmetics is better documented than colorants in foods. Archaeologists have pointed out that Egyptian women used green copper ores as eye shadow as early as 5000 bc. Henna was used to redden hair and feet, carmine to redden lips, faces were colored yellow with saffron and kohl, an arsenic compound, was used to darken eyebrows. More recently, in Britain, in the twelfth century, sugar was colored red with kermes and madder and purple with Tyrian purple. 

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