Color edible fats

The product once was used to color edible fats and therefore was known as Butter Yellow, but its use to color food is prohibited because it is reported to be a potent liver carcinogen for rats. 

There is as yet no agreed international list of permitted food colours. Thus a food dye that is permitted in one country may be considered unacceptable in another. The synthetic food colorants permitted in the European Union are listed in Table 1.8 [60]. All were originally introduced as acid dyes for wool many years ago. Furthermore, more than thirty colorants of natural origin are permitted in most countries. The natural carotenoid dyes are of outstanding importance for colouring edible fats and oils. These yellow to red methine dye structures occur in many families of plants and animals, including vegetables, berries,... 

Mono- and Diglycerides occur as a substance that varies in consistency from yellow liquids through white- to pale yellow-colored plastics to hard, ivory-colored solids. They consist of mixtures of glycerol mono- and diesters, with minor amounts of triesters, and of edible fats or oils or edible fat-forming fatty acids. They are insoluble in water, but are soluble in alcohol, in ethyl acetate, and in chloroform and other chlorinated hydrocarbons. 

Succinylated Monoglycerides occur as waxy solids having an off white color. They are a mixture of succinic acid esters of mono- and diglycerides produced by the succinylation of a product obtained by the glycerolysis of edible fats and oils, or by the direct esterification of glycerol with edible fatforming fatty acids. They melt at about 60°. They are soluble in warm methanol, in ethanol, and in n-propanol. 

Edible fats and oils (lipids) are derived from plant, animal, and marine sources. Fats and oils differ in that fats are solids at normal room temperature whereas oils are liquids under similar conditions. Lipids are recognized as essential nutrients in both human and animal diets. They provide the most concentrated source of energy of any foods. The caloric value of lipids (9 kcal/g) exceeds twice that of proteins and carbohydrates (4 kcal/g). Lipids not only contribute to flavor, color, odor, and texture of foods, but also confer a feeling of satiety after eating. Lipids also act as carriers of fat-soluble vitamins, supply essential fatty acids, and increase the palatability of foods. Dietary fats are often categorized as visible or invisible ... 

To produce an edible fat (an oil having the desired color, flavor and oxidative stability, and functional properties), naturally occurring and undesired compounds must be removed as efficiently as possible, with maximally preventing damage to the naturally occurring antioxidants and neutral oil fraction. Formation of new compounds, precipitated processing adjuncts, and contaminants are all undesirable. 

This is a blend of edible fats and oils from different sources that have been recovered by different methods and/or refined in various ways. Margarine stock may include solvent extracted soybeans and canola oils, hot-pressed cottonseed oil and expeller extracted peanut or tree nut oil. After blending, the physical and chemical characteristics are standardized and hydrogenated for further processing, including addition of colors and flavors. 

P-Carotene (VII), canthaxanthin (XII), P apo-8 -carotenal (XIX) and the carboxylic acid ethyl ester derived from the latter are synthesized for use as colorants for edible fats and oils. These carotenoids, in combination with surface-active agents, are available as micro-emulsions (cf. 8.15.1) for... 

The compound, extracted from green leaves, is not seen normally as a dye because it has no affinity to fibers. However, it is widely used for coloring soaps and edible fats and as an additive for cosmetics. 

A commercially interesting low calorie fat has been produced from sucrose. Proctor Gamble has patented a mixture of penta- to octafatty acid ester derivatives of sucrose under the brand name Olestra. It was approved by the FDA in January 1996 for use as up to 100% replacement for the oil used in preparing savory snacks and biscuits. Olestra, a viscous, bland-tasting Hquid insoluble in water, has an appearance and color similar to refined edible vegetable oils. It is basically inert from a toxicity point of view as it is not metabolized or absorbed. It absorbs cholesterol (low density Hpoprotein) and removes certain fat-soluble vitamins (A, D, E, and K). Hence, Olestra has to be supplemented with these vitamins. No standard LD q tests have been performed on Olestra however, several chronic and subchronic studies were performed at levels of 15% in the diet, and no evidence of toxicity was found. No threshold limit value (TLV), expressed as a maximum exposure per m of air, has been estabhshed, but it is estimated to be similar to that of an inert hpid material at 5 mg/m. ... 

The colorant is prepared by leaching the annatto seeds with an extractant prepared from one or more approved, food-grade materials taken from a hst that includes various solvents, edible vegetable oils and fats, and alkaline aqueous and alcohoHc solutions (46,47). Depending on the use intended, the alkaline extracts are often treated with food-grade acids to precipitate the annatto pigments, which ia turn may or may not be further purified by recrystallization from an approved solvent. Annatto extract is one of the oldest known dyes, used siace antiquity for the coloring of food, textiles, and cosmetics. It has been used ia the United States and Europe for over 100 years as a color additive for butter and cheese (48—50). 

Nickel is a hard, silver-white metal used mainly for the production of stainless steel and for alloying with copper to produce cupronickels, the alloys used for nickel coins (which consist of about 25% Ni and 75% Cu). Cupronickels are slightly yellow but are whitened by the addition of small amounts of cobalt. Nickel is also used in nicad batteries and as a catalyst, especially for the addition of hydrogen to organic compounds, for example, in the manufacture of edible solid fats from vegetable oils (Section 14.5). Nickel s most stable oxidation state is +2, and the green color of aqueous solutions of nickel salts is due to the presence of [Ni(H20)6]2+ ions. 

The Wesson method, which is the principal color method for the U.S. edible oil industry, has been used for many years primarily because of its simplicity. AOCS Method Cc 13b-45 (103) determines the color of a melted fat or oil product by comparison with red and yellow Lovibond glasses of known characteristics. This method, originally developed in England for measuring the color of beer, is only intended to assess the degree of redness. Yellow is necessary for assessment of redness by allowing the colors to closely match with that of oil sample the amount of yellow was considered unimportant for this method, and a fixed yellow ratio of... 

Anisidine Value. Anisidine value is a measure of secondary oxidation or the past history of an oil. It is useful in determining the quahty of crude oils and the efficiency of processing procedures, but it is not suitable for the detection of oil oxidation or the evaluation of an oil that has been hydrogenated. AOCS Method Cd 18-90 has been standardized for anisidine value analysis (103). The analysis is based on the color reaction of anisidine and unsaturated aldehydes. An anisidine value of less than ten has been recommended for oils upon receipt and after processing (94). Inherent Oxidative Stability. The unsaturated fatty acids in all fats and oils are subject to oxidation, a chemical reaction that occurs with exposure to air. The eventual result is the development of an objectionable flavor and odor. The double bonds contained in the unsaturated fatty acids are the sites of this chemical activity. An oil s oxidation rate is roughly proportional to the degree of unsaturation for example, linolenic fatty acid (C18 3), with three double bonds, is more susceptible to oxidation than linoleic (C18 2), with only two double bonds, but it is ten times as susceptible as oleic (C18 l), with only one double bond. The relative reaction rates with oxygen for the three most prevelent unsaturated fatty acids in edible oils are ... 

Typically the last step in the edible oil refinery is deodorization, and this process is included in almost every refining operation, regardless of the other unit operations selected. While in the past limited natural fats could be utilized as edible products (such as butter and animal fats), most oils used today come from sources having natural components that if not removed impart objectionable flavors and tastes. These oils contain not only flavor bodies that must be eliminated to produce a palatable product but other unit operations, such as hydrogenation, impart a negative flavor and color that must be removed in the deodorizer. Shelf life and color are also important considerations upon which the deodorizer has a direct impact. 

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