Food colors saffron

In addition to the U.S. certified coal-tar colorants, some noncertified naturally occurring plant and animal colorants, such as alkanet, annatto [1393-63-17, carotene [36-884] C qH, chlorophyll [1406-65-17, cochineal [1260-17-9] saffron [138-55-6] and henna [83-72-7], can be used in cosmetics. In the United States, however, natural food colors, such as beet extract or powder, turmeric, and saffron, are not allowed as cosmetic colorants. 

Detailed information about carotenoids found in food or extracted from food and evaluated for their potential as food colorants appeared in Sections 4.2 and 6.2. We would like to mention some new data about the utilization of pure carotenoid molecules or extracts as allowed food additives. Looking to the list of E-coded natural colorants (Table 7.2.1), we can identify standardized colorants E160a through f, E 161a, and E161b as natural or semi-synthetic derivatives of carotenoids provided from carrots, annatto, tomatoes, paprika, and marigold. In addition, the extracts (powders or oleoresins) of saffron, - paprika, and marigold are considered more economical variants in the United States and European Union. 

Food. Howers primarily used as mildly saline flavoring and coloring saffron substitute. 

Beta-carotene is used in foods to provide color (margarine would look as white as vegetable shortening without it). Another similar molecule, annatto, is used in cheeses. Another famous carotenoid dye, saffron, is used to color rice and other foods. 

Saffron is a spice that is used sometimes for flavor, but mostly for the yellow color it imparts to foods. Because of its expense, saffron is often replaced in recipes by another carotenoid, annatto, or the unrelated dye molecule in turmeric. Like the other carotenoid dyes, saffron is an antioxidant, but its expense makes it unsuitable as a preservative or dietary supplement. 

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. 

Saffron - [COLORANTS FORFOOD, DRUGS, COSMETICS AND MEDICAL DEVICES] (Vol 6) - [FLAVORS AND SPICES -SPICES] (Vol 11) - [FLAVORS AND SPICES -SPICES] (Vol 11) -as food additive [FOOD ADDITIVES] (Vol 11)... 

Exempt colors do not have to undergo formal FDA certification requirements, hut are monitored for purity. The colorants exempt from FD C certification are annatto extract, /i-carolene, beet powder, 0-apo—8 -carntenol. canlhaxanthin. caramel, carmine, carrot oil. cochineal extract, cottonseed Hour, ferrous gluconate, fruit juices, grape skin extract, paprika, paprika oleoresin. riboflavin, saffron, titanium dioxide, turmeric, turmeric oleoresin. ultramarine blue, and vegetable juices. See also Colorants (Foods). 

Food Products Color Flavors anthocyanms, betacyanins, saffron apricot, banana, apple, cherry, grape, peach, pineapple, rasberry, strawberry, asparagus, capsicum, celery, tomato, vanilla, cocoa... 

Annatto is one of the oldest eolorants, dating back to antiquity for coloring food, cosmetics and textiles. Annatto is produced from the seeds of the tropical shrub Bixa Orellana. Saffron is also a very old colorant dating back to the 23rd century BC. It is produeed from the dried stigmas of the flowers of the crocus bulb. Crocus saliva. Saffron is known as the gourmet spice because it produces a desirable flavor and eolor. Its high price is assured because it takes about... 

Hay saffron A deep orange-colored substance consisting of the aromatic stigmas of a ttron (Crocus sativus). ft Is used to color and flavor foods, and was formerly much used as a dyestuff, end as a stimulant antiepas-modlc etnmenagogue in medicine. 

The use of natural pigments for food applications is gaining soil from day to day [95]. Curcumin, betaine, amarathine, anthocyanins and P-carotene are the most common and widely used pigments [95,96], Saffron s coloring properties attributed mainly to water-soluble carotenoids are used for coloring of foods. The stability of these saffron pigments in aqueous... 

Since ancient times, saffron Crocus sativus L., Mdaceae) has been widely used as a spice for flavoring and coloring food preparations and also as a perfume or a dye. In addition, saffron has been used in folklore medicine. Egyptians used this medicinal plant for the treatment of diseases as recorded in the George Ebers papyrus (1500 B.C.). 

Saffron is an expensive dye since it is required to get 165,000 flower stains for the production of 50 g pure dye. The most important Saffron dyes are crocin and crocetin. Crocin has a yeUow-orange color, dissolves in hot water whereas it dissolves less in alcohol. Crocetin dissolves little in water and more in organic solvents. Saffron is used for its aroma and its color is resistant to sunlight, moulds, and pH and has a high dying capacity. It is nsed at a concentration of l-260ppm in cooked food, soups, and confectionery prodncts. 

Phenylazo)-2-naphthylamine Ponceau 3R Red sandalwood (Pterocarpus santalinus) Rhodoxanthin Riboflavin Riboflavin-5 -phosphate sodium Rubixanthin Saffron (Crocus sativus) Sandalwood (Santalum album) Tannic acid Tartrazine Titanium dioxide Turmeric (Curcuma longa) Turmeric (Curcuma longa) extract . Ultramarine blue Vegetable carbon Violoxanthin Xanthophyll colorant, food processing Carbon black... 

Dyes are regulated in the United States by the Food and Drug Administration (FDA). Over the years FDA has removed a number of dyes formerly approved for use in food and cosmetics because of concerns about toxicity, cancer-causing potential, or because they are skin irritants. Naturally occurring pigments, too numerous to count (saffron, turmeric, fruit colors, for example), are exempt from the approval process. 

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