Food colorants

FD<2 C colors. Those certifiable for use in coloring foods, dmgs, and cosmetics. 

No coloi additive oi product containing one can be used in the aiea of the eye, in surgical sutures, or in injections, unless so stated. Also, no colorant can be used to color foods for which standards of identity have been promulgated under Section 401 of the Federal Food, Dmg, and Cosmetic Act, unless the use of added color is authorized by the standard. Colorants without restrictions can be used for coloring foods generally, in amounts consistent with good manufacturing practice. 

Siace there are ao solveat-soluble FD C colors, FD C lakes have provea particularly valuable for coloring water-repelliag foods such as fats, gums, waxes, and oils, and for coloring food-packagiag materials including lacquers, containers, plastic films, and inks from which soluble dyes would be quickly leached. Similarly useful appHcations have been found for D C and Ext. D C lakes ia their respective areas of appHcatioa. 

D. M. Marmion, Handbook ofU.S. Colorants, Foods, Drugs, Cosmetics and Medical Denises,John Wiley Sons, Inc., New York, 1991. 

Hydrolysis of chlorophyll using sodium hydroxide produces the moderately water-soluble sodium salts of chlorophyllin, phytol and methanol (145). The magnesium ia chlorophyllin may be replaced by copper. The sodium copper chlorophyllin salt is heat stable, and is ideal for coloring foods where heat is iavolved, such as ia canning (146). 

Lebensmittel, n.pl. provisions, victuals food nourishment, sustenance, -farbe, /. food color, food dye. -gewerb(e), n. foodstuff industry. -untersuchung, /. investigation of foods, food research. 

The frequency range of short radio waves overlaps with that of long wave microwaves — from about 1 m to about 100 pm. Microwaves are of high technical importance. They cover the radar frequencies and the frequencies at which cellular (mobile) telephones work. Their impacts on food colorants, foods, and biological materials are similar to those of radio waves but the warming effect is more distinct. If microwave use is limited to the topics discussed in this book, no precautions are necessary. 

Von Elbe, J.H., Stability of betalaines as food colors, Food TechnoL, 29, 42, 1975. Kimler, L. et al., Betalamic acid, a new naturally occurring pigment, J. Chem. Soc./Chem. Commun., 21, 1329, 1971. 

Betalains have shown strong antioxidant activities in biological environments such as membranes and LDLs," -" suggesting that the consumption of betalain-colored foods may exert protective effects against certain oxidative stress-related diseases (i.e., cancers) in humans. Beetroot has been used as a treatment for cancer in Europe for several centuries. The high content of betanin in red beetroot (300 to 600 mg/kg) may be the explanation for the purported cancer chemopreventive effects of beets. 

Formulation Code Active Colorant Ingredients Color Food Application... 

Batista, A.P. et al., Phycocyanin and Lutein colored food emulsions relation between pigment concentration and structural properties, in Proceedings of 3rd International Congress on Pigments in Food, Le Berre, Qnunper, France, 2004, 118. 

The blue color reached phycocyanin levels of up to 60% of the dry matter without further separation steps. The quantity required for coloring food was 140 to 180 mg of color per kilogram of blue food or drink. The polysaccharides accompanying the product stabilize the color and contribute added value by virtue of their functional nutritional properties. If the polysaccharides are separated out, antioxidants can be added to stabilize the color. 

Griffiths, J.C., Coloring foods and beverages, Food Technol., 59, 38, 2005. Clydesdale, E.M., Color as a factor in food choice, Crit. Rev. Food Sci. Nutr, 331, 83, 1993. 

The food industry, following scientific and technological developments and market demands, takes into account consumer wishes to have more naturally colored foods and adapts its methodologies to safer ways of producing food. In recent decades, we experienced a shift from exclusive use of certifiable synthetic colorants to exempt colorants and to natural complex extracts. 

Processed mushy and canned garden peas (20 mg/kg) and all foodstuffs and amounts mentioned for Allura Red general use FDA can be safely used generally for coloring foods (including dietary supplements) in amounts consistent with GMP JECFA amount limited to 150 mg/kg in fermented milk and 100 mg/kg in baked goods ... 

FDA can be safely used generally for coloring foods (including dietary supplements) in amounts consistent with GMP JECFA can be used up to 100 mg/kg in various foods. 

Runge F, Zwissler GK, End L, Schweikert L, and Horn D. 2001. Use of solubilized carotenoid for coloring food and pharmaceutical preparations, BASF, Germany. EP 848913. 

A minor precedent for premarket testing of chemicals in the 1938 law had been established, on a voluntary basis, shortly after the 1906 law had gone into effect, with respect to coal-tar dyes used to color foods (98). The new drugs clause of 1938, in its turn, became a more significant precedent for later laws requiring the establishment of safety before the release of pesticide chemicals (1954), food additives (1958), color additives (1960), and medical devices (1976) (99, 100). In 1962, by the Kefauver-Harris Amendments, the Congress added the requirement that proof of efficacy be demonstrated before a new drug could be released. 

A copper complex of chlorophyll in amounts not higher than 1 pg per g of product is used for coloring preserved vegetables, however the complex cannot contain more copper than 200 pg per g (Dz. U., 2003). Non-organic copper compounds were used in the past for food coloration in the 19th Century in England, copper salts were used to color food products and condiments. 

Pazmino-Duran et al., Anthocyanins from Oxalis triangularis as potential food colorants. Food Chem., 75, 211, 2001. 

Cevallos-Casals, B.A. and Cisneros-Zevallos, L., Stability of anthocyanin-based aqueous extracts of Andean purple corn and red-fleshed sweet potato compared to synthetic and natural colorants. Food Chem., 86, 69, 2004. 

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