Food colors, toxicological

According to the 21 CFR 73, the FDA coordinates the color additive regnlations and imposes the safe nse of each food colorant. In 1993, the FDA pnblished the Redbook of Colorants, which sets forth the toxicological principles for safety assessments of direct food and color additives used in foods, and a review of the statns of food additives in the US was pnblished. ... 

In recent decades, the synthetic colorant market has dechned, to the benefit of the natural-oriented market and consumers. Excluding FD C Red 40 and Red 28, the synthetic colorants are now as well accepted as they were. In addition to the decreasing enthusiasm for chemicals in food, the high costs of toxicological studies also inhibit the development and approval of new synthetic colorants. The existing technologies used for the extraction, concentration, and purification of natural plant pigments to be used as food colorants still produce lower yields and the final products are still expensive. 

Colorants were the first food additives subjected to governmental regulation in the United States (US). After successive toxicological evaluations, the Food and Drug Administration established a list of permitted colorants and lakes. Only 7 synthetic pigments (and 2 others with restrictions) and 6 of their lakes are now permitted as food colorants in the US while 17 are permitted in the European Union (EU) see Table 7.3.L - ... 

There is little toxicological data available for extracts of carrots, alfalfa, com oil, palm oil, tomatoes, etc. The JECFA had no objections to their use as food colorants provided that the levels of use did not exceed that normally present in vegetables. A number of toxicity experiments were conducted on Dimaliella algae in view of its increasing importance in the health food area. Twelve studies on D. salina indicated no problems. ( is beta-carotene was absorbed to a lesser extent than trans beta-carotene. Furahashi suggested a no-observed-effect level (NOEL) of 2.5 g kg/day for extracts from D. Hardawil 2 The Joint Expert Committee on Food Additives of the World Health Organization/United Nations (JECFA) did not establish an NOEL or an ADI because of the variation in the composition of the products. 

JJP Drake. Toxicological aspects. In J Walford. Development of food colors—1. London Applied Science, 1980, pp 47-94. 

Metal-complex dyes are of minor importance. They can be used as such or can be formed on the hair, although the metal salt treatment entails problems. Brilliant fashion colors (pink, green, etc.) are mosdy obtained with anionic dyes, which are often food colorants. Other methods for dye formation in situ [44] or with reactive dyes have not been accepted because of toxicological concerns. 

Because of their ingestion a different situation exists for food dyes, and their toxicological investigation is the most comprehensive one (see Section 5.5). The colorants approved for food coloration in the EEC are regulated in 94/36/EC (On Colours for Use in Foodstuff). Purity criteria for these colors for use in foodstuff are regulated under 95/45/EC. The regulation is continually updated. 

Joint FAO/WHO expert committee on food additives. Specification for the identity and purity and toxicological evaluation of food colors. WHO Food Add. 1966, 66 (25), FAO Nutr. Mtgs. Rept. Ser. No. 38B. 

Food, Drug, and Cosmetic Colors Toxicological Considerations... 

Properties Sp.gr. 0.96 m.p. 48 C nonionic Toxicology TSCA listed Uses W/o emulsifier, dispersant, antistat for textiles, paper processing, cutting oils, polishes, emulsion cleaners, rubber latexes, wool lubricants plasticizer for cellulosics diluent in food colorants emulsifier, emollient, opacifier, and bodying agent for cosmetics, pharmaceuticals, lotions defoamer in food-contact paper/paperboard in resinous/polymeric food-contact coatings in... 

Research on the uses of porous silicon as a food additive is in its infancy, whereas nanostructured silica is both approved and heavily utilized by the food industry. Preliminary work described here on mesoporous silicon has briefly covered issues such as material stability in food, oral toxicology, taste, mouthfeel, color, and cost. Opportunities exist for both high-value nutrient protection and bioavailability enhancement. In contrast, the use of mesoporous silicon as a filtration adsorbent for functional food ingredients does not look viable. Continued studies on the biological role of orthosilicic acid in humans are very important to this nutritional field. If silicon becomes an approved essential nutrient, with an RDA, then a major expansion of the silicon supplement market would seem inevitable. 

S. W. Souci, Z. Eebensm. Forsch. 108, 189—195 (1958). The Color Committee of the Deutsche Forschungsgemeinschaft. List of Pigments and Dyes for Cosmetics. Toxicological data on dyes and their suitabiUty for food in various countries. 

The blue color from P. aerugineum has not been cleared for food use by the authorities and it is not yet produced commercially. Toxicological studies carried out with other species of red microalgae have not revealed any adverse effects. Efforts should now be devoted to carrying out the required studies and procedures that will allow the use of the blue color as a substitute for synthetic colors. 

Food/water consumption, in toxicology studies, 25 216 Fool s gold, color, 7 334 Foot-and-mouth disease vaccine, 5 345t Foot preparations, 7 842t Foraflon, 7 641... 

FDA (1993). Toxicological Principles for the Safety Assessment of Direct Food Additives and Color Additives Used in Food, Redbook II, p. 86. Center for Food Safety and Applied Nutrition, FDA, Washington, D.C. 

Food and Drug Administration (FDA). (1993). Toxicological principles for the safety assessment of direct food additives and color additives used in food. In Redbook II (draft). Food and Drug Administration Washington, D.C., pp. 111-115. 

One of the major considerations of the research requested by JECFA was the safety aspects which was not surprising in view of the chemical complexity of the caramels. The program resulted in the publication of 11 papers in the same issue of the journal Food and Chemical Toxicology 1992 (Vol. 30) and seven of them were on toxicology. Caramel colorants were given a clean bill of health and JECFA assigned an ADI of 0-200 mg/kg/day. 

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