Food, Drug and Cosmetic colours

Combes, R.D. and Haveland-Smith, R.B., A review of the genotoxicity of food, drug and cosmetic colours and other azo, triphenyhnethane and xanthene dyes, Mutation Res., 98, 101, 1982. 

Several amino compounds are being used extensively in industrial processes. Most of these compounds are manufactured, except hydrazine. Azo dyes are produced by diazotization of aromatic amines and currently there are at least 3000 azo dyes in use. These dyes are used widely in textiles, leather, printing, paper making, drug and food industries. In the past three decades many food, drug and cosmetic colours have been banned from commercial use as food colourants. This section gives a brief account of adverse affects caused by the use of various amino compounds. 

Hallagan, J.B.,D.C.AUen, and J.F Borzelleca. 1995. TTie safety and regulatory status of food, drug and cosmetics colour additives exempt from certification. Food Chem. Toxicol. 33(6) 515-528. 

T artrazine, 4,5-dihydro-5 -oxo-1 -(4-sulfophenyl)-4-[(4-sulfophenyl)azo]-1// -pyrazole-3-carboxylic acid trisodium salt was discovered by Ziegler in 1884 and is used as a dye for wool and silk. It is used as a colour additive in foods, drugs and cosmetics, and is an adsorption-elution indicator for chloride estimations in biochemistry (B-76MI40404). 

Pyridoxine is unstable toward various food, drug, and cosmetic colors, because of the possibility of the formation of complex addition products between the colours and pyridoxine (14). 

Complexation has frequently been correlated with the hydrophobic character of one (or both) of the interacting ions [273-279]. Details of the interaction between a series of dyes and alkyltrimethylammonium bromides have been published [277], The structure of the dyes used, tartrazine (XXVI) amaranth (XXVII) carmoisine (XXVIII) and erythrosine (XXIX) are shown below. These are all important colours used in the food, drug and cosmetic industries. Phase separation diagrams were constructed to indicate the relationship between surfactant concentration and the anisotropic solution-coacervate boundary. Differences between the interactions of a hydrophilic dye, tartrazine and amaranth, carmoisine and erythrosine which have both hydrophobic and hydrophilic moieties were exhibited. Tartrazine appears to behave like a simple electrolyte interacting simply with the charged groups at the micellar surfaces while the other dyes complexed and were solubilized as a complex in addition to interacting with the micelle surface [277]. These dyes also induced the formation... 

Marmion, D. M. (1991). Handbook of U.S. Colorants for Foods, Drugs and Cosmetics, 3rd ed., Wiley-Interscience, New YotIc Walford, J., (ed.). (1984). Developments in Food Colours, Vols 1 and 2, Elsevier, London. 

FDA-Food and Drug Administration, 1960, Food, Drugs and Cosmetics Act of 1938 and the Colour Additives Amendment of 1960. FDA, Washington, DC. ... 

In the U.S., colouring agents are known as colour additives, which must comply with requirements of the U.S. Food, Drug, and Cosmetic Act (FD C Act) and its implementing... 

Usually obt. as tri-Na salt, to which most synonyms refer. Used in dyeing, colour photography and food colouring. Used as its complex with Th in indirect photometric detn. of F and Sol. H2O, EtOH, 2-ethoxyethanol. Banned by FDA for use in food, drugs and cosmetics. TrhNa salt [915-67-3]. 

Used as a 0.01% soln. in EtOH for photometric detn. of Pd. Dye for wool and silk. Colour additive in foods, drugs, and cosmetics. Orange-yellow powder. 

The Library of Chemical Information is maintained by the US Food and Drug Administration s Center for Food Safety and Applied Nutrition and is an excellent database for multiple classes of chemicals including food additives, cosmetics, colour additives, pesticides and other chemicals. 

The FDA regulates the safety of cosmetics, establishes labelling requirements and is also responsible for enforcing laws about cosmetics and the specific department is the Office of Colours and Cosmetics within the Centre for Food Safety and Applied Nutrition (CFSAN). Issues related to drags are handled by the Center for Drug Evaluation and Research (CDER). 

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