Natural pigment as food colorants

Chapter 2

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Reason to use food additives• Main attributes of food: color, flavor, texture

• Color associated with food safety, quality and good processing

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Color additives by the food industry

1. Restore the original food appearance,

2. Ensure color uniformity,

3. Intensify colors normally found in food,

4. Protect other components (such as antioxidants),

5. Obtain the best food appearance,

6. Preserve characteristics associated with food, and

7. Help as a visual characteristic of food quality.

It is important to mention that colorants must never beused to cover up bad processing or manipulation asstrategies in food production

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PbCrO4

CuSO4

19th century

History of color addictives

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Mauve aniline

Red 3

Para red

Hansa yellow5

only 7 colorants were listed for use in food

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“Healthier foods” , natural colorants

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8

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The Joint FAO/WHO Expert Committee on Food Additives (JECFA) is an international expert scientific committee that is administered jointly by the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO).

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Certified color

Synthetic colorants, which must be subjected to “batch certification” to

detect and limit toxic impurities (residual contaminants, heavy metals,

pesticides, and unreacted contaminants..) before using. It cannot be used

in foods and must be stored separately from certified batches until

certification is complete.

Dyes : dissolve in water, manufactured as a powder, granule, or liquid

used in aqueous beverages, dry mixes, confections, and dairy products.

Lakes: prepared by precipitating the soluble synthetic dye onto an

approved insoluble base or substratum (For FD&C colors, the base is

aluminum hydroxide), which is then dried and ground to appropriate

fineness, insoluble in most nonaqueous solvents, provide opacity, high

stability to heat and light suitable for fats, gums, waxes, oils, and food-

packaging materials.

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Amaranth, FD&C Red No. 2, E123, C.I. Food Red 9, Acid Red 27, Azorubin S, or C.I. 16185

Allura Red AC, Food Red 17, C.I. 16035, FD&C Red 40, E129

Brilliant Black BN, Brilliant Black PN, Brilliant Black A, Black PN, Food Black 1, NaphtholBlack, C.I. Food Brown 1, or C.I. 28440, E151

Sunset Yellow FCF (also known as Orange Yellow S, FD&C Yellow 6 or C.I. 15985), E110

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Azorubine, carmoisine, Food Red 3, AzorubinS, Brillantcarmoisin O, Acid Red 14, or C.I. 14720, E122

Tartrazine . E102, C.I. 19140, FD&CYellow 5, Acid Yellow 23, Food Yellow 4,

Ponceau 4R , C.I. 16255,Cochineal Red A,[C.I. Acid Red 18, Brilliant Scarlet 3R, Brilliant Scarlet 4R,[New Coccine, SX purple, E124

Brilliant Blue FCF, E133

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Brown HT, Chocolate Brown HT, FoodBrown 3, and C.I. 20285, E155

Red 2G, E122

Fast Green FCF, Food green 3, FD&C Green No. 3Green 1724, Solid Green FCF, C.I. 42053, E143

Patent Blue V, Food Blue 5, Sulphan Blue, C.I. 42051 , E131

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Carmine, indigotine or FD&C Blue 2, E132 Erythrosine, Red No 3,

Fast Red E (red No. 4)

Ferrous gluconate

18Pigment from Monascus fungi

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Currently, both certified and exempt color additives are subject to

the same toxicological requirements. To obtain FDA approval of a

pigment, the following toxicological studies must be carried out:

1. A subchronic study. A nonrodent species, usually dog, is fed

during 90 days.

2. An assay of acute toxicity in rats.

3. A chronic study. At least two animal species are fed during at

least 24 to 30 months.

4. A teratology study.

5. A multigeneration reproduction study using mice.

6. An in vitro mutagenicity test

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ADI: an acceptable daily intake

NOAEL: no observed adverse effect level (result of long-term (chronic) animal in vivo studies

FACTOR : the safety or uncertainty factor = 100