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    Food Colours

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    Aiswarya M K
    Food colours are used in foods to make them more appealing and to compensate for colour loss during processing. There are four main categories of food colours - natural colours from sources like saffron, annatto and beta-carotene; nature-identical colours that are synthetically produced versions of natural molecules; synthetic colours not found in nature like amaranth; and inorganic colours which are now prohibited except for titanium dioxide in chewing gum. Regulations in India permit specific natural, synthetic and nature-identical colours and place limits on their use to ensure safety. While colours enhance appearance, artificial varieties can also destroy nutrients and cause hyperactivity, skin issues or digestive problems in some consumers.

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    Food Colours

    Uploaded by

    Aiswarya M K
    213 views21 pages
    Food colours are used in foods to make them more appealing and to compensate for colour loss during processing. There are four main categories of food colours - natural colours from sources like saffron, annatto and beta-carotene; nature-identical colours that are synthetically produced versions of natural molecules; synthetic colours not found in nature like amaranth; and inorganic colours which are now prohibited except for titanium dioxide in chewing gum. Regulations in India permit specific natural, synthetic and nature-identical colours and place limits on their use to ensure safety. While colours enhance appearance, artificial varieties can also destroy nutrients and cause hyperactivity, skin issues or digestive problems in some consumers.

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    FOOD COLOURS

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    Food colours are used in foods to make them more appealing and to compensate for colour loss during processing. There are four main categories of food colours - natural colours from sources like saffron, annatto and beta-carotene; nature-identical colours that are synthetically produced versions of natural molecules; synthetic colours not found in nature like amaranth; and inorganic colours which are now prohibited except for titanium dioxide in chewing gum. Regulations in India permit specific natural, synthetic and nature-identical colours and place limits on their use to ensure safety. While colours enhance appearance, artificial varieties can also destroy nutrients and cause hyperactivity, skin issues or digestive problems in some consumers.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    213 views21 pages

    Food Colours

    Uploaded by

    Aiswarya M K
    Food colours are used in foods to make them more appealing and to compensate for colour loss during processing. There are four main categories of food colours - natural colours from sources like saffron, annatto and beta-carotene; nature-identical colours that are synthetically produced versions of natural molecules; synthetic colours not found in nature like amaranth; and inorganic colours which are now prohibited except for titanium dioxide in chewing gum. Regulations in India permit specific natural, synthetic and nature-identical colours and place limits on their use to ensure safety. While colours enhance appearance, artificial varieties can also destroy nutrients and cause hyperactivity, skin issues or digestive problems in some consumers.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 21

    FOOD COLOURS

    HISTORY
    - Around 1200 BC (Bronze age), Cleopatra and others added saffron in butter as
    first colorant to put a rich yellow colour.
    - Around 1500 BC, candy makers in Egyptians cities added natural extracts and
    wine to improve the product appearance.
    - The first synthetic colour (mauvine) was developed by Sir William Henry
    Perkin way back in 1856.
    - The beginning of the 19th century was remarked for the bulk of production and
    recovery of synthetic colours from the petroleum derived products like aniline,
    therefore they were called ‘coal-tar’ colours because the starting materials were
    obtained from coal
    OBJECTIVE

    • Make food appealing,


    • Augment the loss of colour
    during processing
    • To improve the quality
    • To influence the consumer to
    buy a product.
    REASONS
    - To replace and restore colour lost during processing
    - To enhance colour that is already present
    - To minimize batch variations in processing
    - To colour the uncoloured food.
    - To improve taste, texture and appearance of the product.
    - To improve/maintain nutritional value.
    TYPES OF FOOD COLOUR

    ­ Food colours are of two types, dyes and lakes.


    ­ Dyes dissolve completely in water and are available as powders,
    granules or liquids.
    ­ Dyes are used in beverages, dye mixes, dairy products, pie fillings,
    ice lollies, jams, pet foods, etc.
    ­ Lakes are insoluble in water and are generally used in products that
    contain oils and fats and in products that do not contain much
    moisture like coatings of tablets, cheese, margarine, chewing gum,
    chocolates etc.
    ­ FSSAI has specified the use of Lake colours in foods and say that
    Aluminium Lake or sunset yellow FCF may be used in powdered dry
    beverages mix (powdered soft drink concentrate) up to a maximum
    limit of 0.04 percent by weight.
    ­ Food colour is available as : Liquids, Liquid gel dye, powders, Gels,
    Pastes
    CATEGORIES OF FOOD COLOUR

    1. Natural colours
    2. Nature-identical
    colours
    3. Synthetic colours
    4. Inorganic colours
    1. NATURAL COLOURS
    - Natural food colours originate from a wide range of sources like vegetables,
    fruits, plants, minerals and other edible natural sources.
    - They are obtained from foods and other edible natural source materials by
    physical and/or chemical extraction resulting in a selective extraction of the
    pigments relative to the nutritive or aromatic constituents.
    - Red, blue and violet: Derived from anthocyanin found in beetroots,
    raspberries and red cabbages.
    - Green: Derived from chlorophylls, the green pigment found in all leaves and
    stems.
    - Yellow, Orange, Red: Derived from carotenoids found in apricots, carrots and
    tomatoes.
    ANNATTO:
    Strong pigmentation of annatto seeds makes it a natural food
    colour and it has plenty of applications in cosmetics, but more
    importantly, it has numeral medicinal and herbal benefits.
    Annatto extract: Extracted from annatto seeds
    BETA CAROTENE
    Beta carotene is an organic, strongly coloured red-orange
    pigment abundant in plants and fruits.
    Source: Carrot
    Nutrient benefits of Beta carotene :
     Acts as provitamin A
     Prevents from UV rays and sunshine.
     Acts as antioxidant and radical scavenger.
     Prevents skin ageing.
    SAFFRON
    The high antioxidant activity of safranal compounds possesses
    bioactive properties and free radical scavenging ability at cellular
    level, alleviating various metabolic syndromes .
    Source: Crocus sativus flower
    Colour: Golden yellow
    Flavour forming compound: Picrocrocin and Safranal.
    Applications:
     As seasonings
     Desserts
     Sweets
     Health drinks
    LUTEIN
    Lutein in marigold along with zeaxanthin are potential
    antioxidants deposited in the retina of eyes and prevent macular
    degeneration.
    Source: Marigold flower
    Colour: Light yellow to intensity yellow colour
    Colour pigment: Lutein
    Applications:
    Baked goods, Beverages, Breakfast cereals, Sauces etc
    Nutritional benefits:
    • Boosts immunity
    • Improves ocular health
    • Fight and prevents cancer
    2.NATURE-IDENTICAL COLOURS
    • Nature identical colours are exactly the same molecules found in natural sources
    but they are made synthetically.
    • E.g.: Betacarotene, canthaxanthin
    • The main chemical classes are:
     flavonoids, found in many flowers, fruits and vegetables
     indigoid, found in beetroot
     carotenoids, found in carrots, tomatoes, oranges and most plants.
     Carrots contain an orange molecule called beta-carotene which is part of this
    group.
    3. SYNTHETIC COLOURS
    • These are colours that do not occur in nature and
    have been made in a factory. They have been
    carefully tested to make sure that they are safe.
    • The main examples of synthetic colours are:
     azo dyes, such as amaranth (colour for
    blackcurrant jams).
     'other' dyes, such as, quinoline, (quinoline
    yellow), xanthene, (erythrosine), triarylmethanes,
    indigoid, (indigo carmine).
    • Synthetic colours are usually water soluble and
    can be used in foods without any further
    processing.
    4. INORGANIC COLOURS
    • Prevention of Food Adulteration Act prohibits use of inorganic
    colour except titanium dioxide, which is permitted in chewing
    gum (Max limit 1.0 %).
    FSSAI regulations on food
    colours
    • The FSSAI regulations for food colouring are covered under
    the category ‘Colouring Matter’ in the Food Safety and
    Standards (Food Products Standards and Food Additives)
    Regulations, 2011.
    • The regulations say that no colouring matter may be added to
    food unless permitted in these regulations. The colours
    specified in these regulations, when used in the preparation of
    any article of food, shall be pure and free from any harmful
    impurities.
    - FSSAI permits the use of the following whether derived naturally or manufactured
    artificially.

     Carotene & Carotenoids including Beta-carotene, Beta-apo 8′- carotenal, Methyl


    ester of Beta-apo 8′ carotenoid acid, Ethyl ester of Beta-apo 8′ carotenoic acid,
    Canthaxanthin
     Chlorophyll;
     Riboflavin (Lactoflavin).
     Caramel
     Annatto
     Saffron
     Curcumin or turmeric
    - The synthetic colours that are permitted to be used are mentioned below:
     Red from: Ponceau 4R, Carmoisine, and Erythrosine
     Yellow from: Tartrazine and Sunset Yellow FCF
     Blue from: Indigo Carmine and Brilliant Blue FCF
     Green from: Fast Green FCF
    ADVANTAGES OF FOOD DISADVANTAGES OF
    COLOURS FOOD COLOURS
    • Artificial food colours can destroy the nutrients
    • Make the food look more in the food because of their chemical
    appetizing. composition.
    • Longer shelf life. • Artificial food colours increase hyperactive
    behaviour in some children.
    • Improve food colour/ • Artificial food colours cause skin irritation and
    flavour. eczema.
    • Use out of season. • Artificial food colours cause intestinal upset and
    breathing problems.
    REFERENCE
    • http://ecoursesonline.iasri.res.in/
    • https://foodsafetyhelpline.com/
    • https://www.fssai.gov.in/
    THANK YOU

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