Natural dyes have been used for centuries to color food. Some of the most common ones are carotenoids, chlorophyll, anthocyanin, and turmeric. Carotenoids have a deep red, yellow, or orange color. Probably the most common carotenoid is beta-carotene Fig. Since beta-carotene is soluble in fat, it is a great choice for coloring dairy products, which typically have a high fat content.
So beta-carotene is often added to margarine and cheese. And, yes, if you eat too many foods that contain beta-carotene, your skin may turn orange. Fortunately, this condition is harmless. Figure 1. Beta-carotene is composed of two small six-carbon rings connected by a chain of carbon atoms. Chlorophyll is another natural pigment, found in all green plants. This molecule absorbs sunlight and uses its energy to synthesize carbohydrates from carbon dioxide and water.
This process is known as photosynthesis and is the basis of life on Earth. Mint- or lime-flavored foods, such as candy and ice cream, are sometimes colored using chlorophyll. The best natural source for deep purple and blue colors is anthocyanin.
Grapes, blueberries, and cranberries owe their rich color to this organic compound. Unlike beta-carotene, anthocyanins—which form a class of similar compounds rather than a single chemical compound—are soluble in water, so they can be used to color water-based products. Blue corn chips, brightly colored soft drinks, and jelly are often dyed with anthocyanins. More than different anthocyanins have been isolated from plants. They are all based on a single basic core structure, the flavylium ion Fig.
This ion contains three six-carbon rings, as well as many hydroxyl —OH groups that make the molecule polar it has partially negative and partially positive charges and water-soluble. Figure 2. Chemical structure of an anthocyanin. R 1 and R 2 are functional groups, and R 3 is a sugar molecule. Another natural food additive you have probably consumed is turmeric, which is added to mustard to impart a deep yellow color.
Turmeric is obtained from the underground stem of a plant that grows in India, and it is commonly used as a spice in Indian food. Many U. If you add a basic substance to mustard, it will turn red. The next time you enjoy strawberry-flavored yogurt or cranberry juice, you may be eating bugs! These insects did not contaminate your food by accident. An extract from a type of insect, known as the cochineal, was deliberately added by the food manufacturer.
For centuries, the Aztecs used these insects to dye fabrics a deep-red color. If you crush up 70, of these bugs, you can extract a pound of a deep-red dye, called carminic acid C 22 H 20 O 13 Fig. This dye is safe to ingest, so it found its way into a variety of food and cosmetic products that required a red color.
However, the thought of eating bugs is unappealing to some people. Starbucks formerly used cochineal dye in its strawberry-flavored products, but it has since removed this additive in response to customer complaints. To find out if your food contains bugs, look for carmine, carminic acid, cochineal, or Natural Red 4 on the ingredient label.
While these substances are typically considered safe, in rare instances people can have a severe allergic reaction to them, leading to a life-threatening condition called anaphylactic shock. Why bother with artificial, or synthetic, food colorings? A big reason to go artificial is cost. Synthetic dyes can be mass-produced at a fraction of the cost of gathering and processing the materials used to make natural colorings. Another reason is shelf life.
Artificial dyes might be longer-lasting than natural ones of the same color. Also, although nature produces an impressive hue of colors, those suitable for use as a food dye are limited. But there is no limit to the variety of colors that can be artificially produced in a lab. Considering the thousands of different substances that color our food, it may come as a surprise to discover that the U. Food and Drug Administration granted approval to just seven synthetic food colorings for widespread use in food.
These food colorings are summarized in Table 1. Table 1. Food colorings approved by the U. Users of these color additives are responsible for ensuring that the color additives comply with the listing regulations.
Straight colors subject to batch certification are listed in 21 CFR part 74 and lakes subject to batch certification are listed in 21 CFR part Color additives exempt from certification are listed in 21 CFR part Table 1 gives the complete list of straight colors permitted for use in foods.
More information on listed color additives is given on FDA's Web site. Such an exemption does not apply to color additives. However, a substance that is listed as GRAS also may be listed as a color additive. An example is ferrous lactate 21 CFR A mixture of carotenoid xanthophyll esters "lutein esters" is the subject of a recent GRAS notice submitted to FDA in support of its use as a food ingredient.
The compound is dark orange-brown and may be capable of imparting color to a food. FDA's response letter to the notice reminds the manufacturer that use of the substance as a color additive, in addition to use as a GRAS substance, would require premarket approval by FDA.
Color additive certification is the process by which FDA assures that newly manufactured batches of color additives meet the identity and specification requirements of their listing regulations. During fiscal year , FDA certified batches representing a total of The decision about the need for batch certification is made during the agency's review of a petition requesting a listing for the color additive.
Batch certification is required when the composition needs to be controlled to protect the public health. Some color additives may contain impurities of toxicological concern, such as carcinogenic constituents.
The requirements for color additive certification, as well as storage, fees, recordkeeping, and inspection for owners and manufacturers, are described in detail in 21 CFR part Regulations in 21 CFR part Under the certification process, a sample from each manufactured batch of a certifiable color additive must be sent to FDA's Color Certification Branch accompanied by a "Request for Certification" that provides information about the batch including the name of the color additive, the name of the manufacturer, the batch weight, storage conditions for the batch, and the use for which it is being certified.
FDA charges a fee for certification based on the batch weight. Prior to certification, the batch cannot be used in food, drug, cosmetic, or medical device products and must be stored separately from batches already certified.
Upon receipt of the sample, FDA personnel evaluate its physical appearance and chemically analyze it. At least 10 analyses are performed, for purity total color content , moisture, residual salts, unreacted intermediates, colored impurities other than the main color called subsidiary colors , any other specified impurities, and the heavy metals lead, arsenic, and mercury.
The evaluation and analyses typically take less than five working days. The results are reviewed for compliance with the identity and specifications described in the listing regulation for the color additive. If the sample is found to meet these requirements, FDA issues a certificate for the batch that identifies the color additive, the batch weight, the uses for which the color additive is certified, the name and address of the owner, and other information as required.
FDA also assigns a unique lot number for the batch and the name of the batch changes. Analytical and informational components of the certification program have been automated to the fullest extent possible. Currently, an on-line web-based system allows color additive manufacturers to submit and access information about individual samples, including receipt of FDA's certificates. Owners of certified batches are subject to FDA inspections of their establishments.
During these inspections, FDA examines records of use of the color additives and takes samples from certified batches for analysis for comparison with FDA's original results.
When evaluating the safety of a new color additive or a new use for a listed color additive, FDA considers such factors as probable consumption or exposure from its use, cumulative effect in the diet, evaluation by experts qualified by scientific training and experience, and the availability of analytical methods for determining its purity and acceptable levels of impurities. Any interested person may petition FDA for the use of a new color additive or to amend the listing of a color additive for a new use.
The petitioner for a new color additive must provide information on the following:. The petitioner must submit data demonstrating the safety and suitability of the new color additive or new use. FDA will then evaluate the data in the petition, public comments to the petition, and other relevant data in FDA's files. Upon approval of the petition, FDA will issue a new listing regulation or alter an existing regulation for the new color additive or new use.
The process for submitting petitions is described in detail in 21 CFR parts 70 and 71, which describe the format, the administrative requirements, and the information and data required. The data that are appropriate for support of a color additive petition will vary depending on whether the petition is for a new color additive or for a new use for a listed color additive, the level and type of use of the proposed color additive, and the amount of color additive and its impurities that may enter body tissues.
The petition process also is described on the agency's Web site. Table 2 provides information on recently listed color additives and pending color additive petitions. Once a new color additive is listed, FDA continually monitors its safe use, assuring the consideration of new data and safety information.
Historically, this activity has resulted in regulatory changes for color additives that were necessary to protect the public health.
In the absence of voluntary action e. FDA frequently offers guidance on the appropriate use of color additives. One example of a long-standing policy since the early s concerns the use of small, silver balls or "silver dragees" sold for decorating cookies, cakes, etc.
As expressed in a Compliance Policy Guide CPG , "When small silver balls known as 'silver dragees' are sold exclusively for decorating cakes and are used under conditions which preclude their consumption as confectionery, they are not considered to be in the category of a food or confectionery.
In summary, the federal regulation of color additives has a long history and remains an important program for the FDA in assuring that consumers have safe and properly labeled products. Compare its structure to the natural color pigments below.
Synthetic colorants get a bad rap for a number of reasons, including the infamous Southampton study that claimed these additives were responsible for ADHD in children. While this study has largely been disproven, the concern lives on. As consumers become more interested in food ingredients, many have begun to actively avoid synthetic colors.
In fact, 3 in 5 consumers in the US do not purchase foods with synthetic colors. However, the technical challenges of using natural colors are more complicated than you might expect.
Natural colorants are derived from fruits, vegetables, flowers, insects, or minerals. Examples include turmeric for yellow and paprika for red.
Other sources include anthocyanins from berries, beta-carotene from carrots, and lycopene from tomatoes. Colors are extracted from their source similar to the concentration process of fruit and vegetable juices.
They may be in liquid or powder form. The structure of a common anthocyanin pigment from grape skins is shown below. For the full list, check out this FDA resource. Carmine and cochineal extract are red colorants that recently came under fire in the media. These natural colorants are made from Dactylopius coccus insects that feed on cacti in Peru, Mexico, and the canary islands.
They have been used for hundreds of years as natural colorants. However, in Starbucks infamously removed carmine from their products in response to consumer outcry. They replaced this color with lycopene from tomatoes.
Natural color sources come with many technical challenges. These pigments are often unstable in the presence of heat during processing and light during storage. They are often also unstable at different pH levels.
For example, anthocyanins are natural pigments that range from red to purple to blue depending on how acidic the product is. However, as the pH increases the stability of the molecule decreases. Even if the pigment is able to survive processing , the color may be less vibrant than consumers are used to.
Colors may also fade during storage. As more products turn to clean label, natural alternatives, consumers must learn to accept their food will look different. In addition to their clean label designation, natural food colorants may also provide health benefits. Beta-carotene, for example, is an important precursor for Vitamin A. This vitamin is critical for vision and immune system development.
Anthocyanins may have antioxidant properties. There is a lot of research being done today on improving the stability of natural colorants in food and their potential benefits to human health. The Nutrition Labeling and Education Act of mandates that food colorants must be listed on the ingredient label for all foods.
Certified synthetic colors must be listed by name , e. This natural color must be listed by name due to allergenic concerns. For example, the use of strawberry juice to color strawberry ice cream. Certification of each batch of synthetic colors is required by the FDA prior to use. Drug and cosmetic companies must also comply with these laws.
Natural colors, on the other hand, are exempt from certification. However, they must be approved by the FDA as a food colorant prior to use. The FDA is responsible for ensuring food ingredients such as colorants are safe in the United States. To determine if a color additive is safe, they assess the effects of consumption, the chemical composition of the ingredient, levels of exposure, and the availability of methods to test for purity and amount in foods.
Yes, color additives are safe when they are used in accordance with FDA regulations. When the FDA approves the use of a color additive in food, our regulations specify: the types of foods in which it can be used, any maximum amounts allowed to be used, and how the color additive should be identified on the food label. The FDA has reviewed scientific data and concluded that food colorants are safe for children and adults when used in accordance with regulations.
However, they do recognize some children may be sensitive to synthetic colorants, specifically Yellow No. This additive may cause itching or hives. However, the majority of people do not see this issue. In Europe, manufacturers have largely moved away from synthetic colorants. Some of those approved for use in the US, such as Green No.
Azo dyes Yellow No, 5, Yellow No. Despite these regulations, a review by the European Food Safety Authority did not find evidence to substantiate a causal link between food dyes and cancer or ADHD in children based on current acceptable daily intake ADI levels.
Studies are ongoing. One answer is spinach! The chlorophyll pigment, just like the pigments found in leaves of trees, is used to provide a beautiful green shade.
Vegetable juice is an approved colorant. Spirulina is another natural option. This is a natural blue-green colorant made from the pigment phycocyanin found in cyanobacteria algae. This is a relatively new colorant approved for use in certain applications. Traditional food coloring using Blue No.
You can even make your own green beer at home. Simply put a drop of food coloring in the bottom of your glass and pour a light colored beer, such as a pilsner or blonde ale, to achieve a green shade. Color is an important characteristic for the quality and enjoyment of food and plays a large role in flavor identification. Companies are moving away from synthetic colors in response to consumer demand and evolving science.
The FDA has strict regulations on all colors used in food, drugs, and cosmetics. Currently, evidence shows synthetic colors are safe when used as directed.
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