Candy, food colorings

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. ... 

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. 

Yellow dye 5 is an artificial food coloring approved by the FDA, but some people are allergic to this dye. Many candies contain Yellow 5 as part of a mixture to color the candies. Dye mixtures can be extracted from the candy and separated into their component colors using paper chromatography. The yellow food coloring that you buy in the grocery store contains Yellow 5 and can be used as a reference standard. 

Foods. Colors are added (1) to foods that have no color of their own (beverages, gelatin dessert, candies, ice cream) ... 

If you want to add food coloring or flavoring, now is a good time to do so. Either way, the candy is made of sugar, so it will still taste fine. 

Chem. Descrip. Partially hydrogenated soybean oil CAS 8016-70-4 EINECS/ELINCS 232-410-2 Uses Foods (candy centers, color/flavor carriers, in frying, lubricants, spray coatings, vegetable, dairy, antidusting applies.) color/flavor carrier in pharmaceuticals... 

Yoshioka, N. and K. Ichihashi. 2008. Determination of 40 synthetic food colors in drinks and candies by high-performance liquid chromatography using a short column with photodiode array detection. Talanta 74(5) 1408-1413. 

McKone HT (1990) Copper in the candy, chromium in the custard the history of food colorants before aniline dyes. Today s Chemist 3 22-25, 34... 

Yoshioka, N. Ichihashi, K. Determination of 40 synthetic food colors in drinks and candies by... 

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. 

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. 

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... 

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. ... 

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. ... 

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. 

Food packages— Polythene plastic bags, flour bags (20 mg/kg), cardboard boxes with dyes (50 mg/kg) Candy packaging— Candy bar wrappers (7 g/kg), colored sports trading cards packaged with gum (88 mg/kg)... 

Carbohydrates are of major interest in ferod science. The monosaccharides and Starches present in natural and processed foods have a marked effect on their color, texture, consistency, and pa la lability. l,actose, the major carbohydrate of milk, can limit its acceptability as a food for those with lactose intolerance. Slowly digestible carbohydrates are used in the diets of certain diabetics, who must eliminate or restrict their intake of foods containing rapidly absorbed carbohydrates such as candies, honey syrup, and jam. 

---