Food coloring has been used for thousands of years to enhance the appearance of foods. Some of the earliest known food colorings used were spices, including turmeric, saffron and paprika. These natural ingredients were used not just for coloring foods yellow, orange and red, but also added flavor. Through the 1800s, coal tar dyes began to be extracted and used as synthetic food colorings due to their low cost and ability to produce bright hues. However, these early synthetic dyes were later found to be toxic and were removed from the food supply. Since then, many safer synthetic and natural dyes have been approved by the FDA for use in foods.
Natural vs. Synthetic Dyes
Natural food colorings are derived from safe sources like vegetables, fruits, plants, minerals and bugs. Some common natural colors include chlorophyll from spinach which provides a green hue, carotenoids like beta-carotene from carrots which colors foods orange, and anthocyanins from berries that produce shades of red, blue and purple. While natural sources typically cost more, they are often considered healthier by consumers. Synthetic colors are man-made in laboratories and are generally less expensive than natural alternatives. Some well-known synthetic dyes allowed in many countries include Red 40, Yellow 5, Blue 1 and others. Though extensively tested for safety, some research has linked certain synthetic colors to hyperactivity in children.
Understanding Additive Numbers
All approved food colorings are assigned an E-number in the European Union and a color index generic name and number in the US and other countries. This allows easy identification of coloring sources. Common synthetic Food colors are often referred to by their color index names, like Tartrazine or Allura Red AC, and consumers can check product labels for these names and E-numbers or FD&C designation numbers to identify synthetic coloring sources. Knowing the additive numbers helps identify natural vs synthetic colorings and informs purchasing decisions for those wishing to limit intake of artificials. But all certified color additives, both natural and synthetic, have been thoroughly reviewed and deemed safe for consumption by major food safety regulators worldwide.
Categories of Color Usage
Different food categories have specific coloring needs and approved choices vary depending on the intended product. For example, beverages are primarily colored with either synthetic FD&C dyes for a bright yet uniform hue, or with natural colorants like caramel color which also adds a caramel flavor. Bakery items benefit from natural colors like annatto and beet powder which also offer nutritional value from their plant sources. Meat products are often colored with approved natural sources like paprika or celery powder which impart little flavor but match the expected color consumers associate with a quality product. And candy receives its shades mainly from FD&C approved synthetic lakes and toners to create the candies characteristic bright neon tones. Understanding the categories helps provide perspective on coloring choices.
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https://www.exoltech.us/blogs/247938/Food-Colors-Understanding-the-Importance-of-Color-Additives-in-Our
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