Science 1 Project

FOOD COLOURS
SCIENCE 1
PROJECT.
-BY SARVESH YADAV
{STANDARD - IX th , DIVISION - C , ROLL NO - 54}
FOOD COLOURS
INTRODUCTION
• Today's consumers are proactively seeking food products that contain 'safe'
ingredients in
them.
• Colour is one of those important ingredients upon which the quality of food and
flavour can be judged.
(Altinoz and Toptan 2003)
• These food colours are any substance that is added to food or drink to change
its colour for acceptability.
(Kamatar 2015)
• These are derived from both artificial and natural sources in varied intensities.
• Artificial colours when added to food products possess a very bright and
tempting effect, but very often are responsible for specific teratogenic and
carcinogenic effects.
• Potential sources of artificial food colours are mineral compounds,

petrochemicals, petroleum, and coal tar which leads to many harmful diseases
like Attention Deficit Hyperactivity Disorder (ADHD), brain tumors etc.
• Thus, the natural colour market is currently going twice as fast as that of
artificial colours.
• It has been observed that within last 10-15 years, there has been a distinct move
towards naturals, especially within flavors and colours.
• Natural food colours not only give an appealing and appetizing look but also
possesses varied nutritional and health benefits.
… … … … … … … … … … … … … … … ||| … … … … … … … … … … … … … … …
FOOD COLOURS
WHY FOOD COLOURS
✓To maintain or improve safety and freshness
✓To maintain or improve nutritional value
✓ To improve taste, texture and appearance of the product
✓ To influence the consumer to buy a product through visual perception

FOOD COLOURS
HISTORY OF FOOD COLOURS

Around 1200 BC (Bronze age),
Cleopatra and others added saffron in butter as the first colorant to put a
rich yellow colour.
Around 1500 BC,

Candy makers in Egyptian cities added natural extracts and wine to
improve the products appearance.
In 1856, William Henry Perkin

discovered the first artificial organic dye, called "mauve" by oxidizing aniline
while trying to form an anti-malaria drug (quinine).
By 1900, many foods and drugs in U.S. were artificially coloured with many
blatantly poisonous materials such as lead, arsenic, and mercury to hide
inferior or defective foods.
In 1906, Congress passed the Food and Drugs Act, which prohibited the
use of poisonous or deleterious colours in food industries.
FOOD COLOURS
In 1962 The first EU directive, focussing on the use of colorants in foods
was published. 36 colours (20 natural and 16 artificial) were considered
safe for human consumption.
In 2009, Barry Callebaut's IBC brand specialized in colour and printing

technology in food applications has launched Power Flowers by tempering
cocoa butter and 40% coloring age.
CATEGORIES OF FOOD COLOURS

Natural colours: Pigments made by living organisms. Examples: Beetroot
extract, luetin, annatto.
Nature-identical colours: Man-made pigments which are also found in

nature. Example: Betacarotene and canthaxanthin.
Artificial colours: Artificial colours are purely man-made colours.
Example: Alura red, Brilliant blue etc.
GLOBAL MARKET TREND IN USE OF

FOOD COLOURS.
FOOD COLOURS
Chemical structures of representative natural colorants.

Food colorants, natural.
Betanin, a magenta dye, mainly produced from beets

FOOD COLOURS
Anthocyanin, a red to blue dye depending on functional groups and

pH
beta-Carotene, a yellow to orange colorant

Chemical structures of representative artificial colorants
Food colorants, synthetic
FOOD COLOURS
Indigo Carmine, which is blue
Allura Red AC, which is red

FOOD COLOURS
Quinoline Yellow WS, which is yellow
India
The Food Safety and Standard Act, 2006 in India generally permits
eight artificial colorings in food:
SL No Color Common INS No Chemical
name class
1 Red Ponceau 4R 124 Azo
Carmoisine 122 Azo
Erythrosine 127 Xanthene

2 Yellow Tartrazine 102 Pyrazolone
Sunset 110 Azo

yellow FCF
3 Blue Indigo 132 Triarylmetha
Carmine ne
Brilliant 133 Triarylmetha

FOOD COLOURS
blue FCF ne
4 Green Fast green 143 Triarylmetha
FCF ne
Homemade Natural Food Dyes

By using the following foods to achieve a specific colour, will ensure
you achieve a beautiful (and chemical free) end result!
Green: spinach juice, parsley juice, liquid chlorophyll, green tea

powder
Orange: pumpkin or carrot juice, paprika powder
Pink: raspberries, beetroot, pomegranate or cranberry juice
Blue: blueberries
Purple: red cabbage, grapes, purple carrot, purple sweet potato
Yellow: yellow carrots, orange juice, turmeric powder, saffron flowers
Brown: espresso, cocoa powder or cinnamon
Black: Black cocoa powder or activated charcoal powder

FOOD COLOURS
“Note To Remember”
Some apparently natural food colors sold in stores have used
chemicals to extract the food dye. The chemicals can be present in
the "natural" food dye without being listed because the quantity is so
small and is part of the processing rather than intended part of the
finished product. So don't get misled in thinking bought natural
colors are chemical-free.
• There is so much more than just what meets the eye. We must be
diligent and choosy about what we allow to enter our beings.
• Nowadays, one can not trust the food that one eats as
manufacturers add artificial colors which are packed with chemicals.
These artificial colors are linked with brain tumors and bladder
cancer.
• Using natural food colours will produce more of a pastel colour than
the commercially produced dyes so you may need to experiment if
you seeking a very specific end result. “However, the taste will be
better, you won't experience allergic reactions or side effects and
your body will thank you!”

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FOOD COLOURS

• Potential sources of artificial food colours are mineral compounds,

✓To maintain or improve nutritional value

✓ To improve taste, texture and appearance of the product

✓ To influence the consumer to buy a product through visual perception

HISTORY OF FOOD COLOURS

Around 1500 BC,

In 1856, William Henry Perkin

In 2009, Barry Callebaut's IBC brand specialized in colour and printing

CATEGORIES OF FOOD COLOURS

Nature-identical colours: Man-made pigments which are also found in

Artificial colours: Artificial colours are purely man-made colours.

Example: Alura red, Brilliant blue etc.

GLOBAL MARKET TREND IN USE OF

Chemical structures of representative natural colorants.

Betanin, a magenta dye, mainly produced from beets

Anthocyanin, a red to blue dye depending on functional groups and

beta-Carotene, a yellow to orange colorant

Indigo Carmine, which is blue

Allura Red AC, which is red

Quinoline Yellow WS, which is yellow

Carmoisine 122 Azo

Erythrosine 127 Xanthene

Sunset 110 Azo

Brilliant 133 Triarylmetha

Homemade Natural Food Dyes

Green: spinach juice, parsley juice, liquid chlorophyll, green tea

Orange: pumpkin or carrot juice, paprika powder

Pink: raspberries, beetroot, pomegranate or cranberry juice

Purple: red cabbage, grapes, purple carrot, purple sweet potato

Yellow: yellow carrots, orange juice, turmeric powder, saffron flowers

Brown: espresso, cocoa powder or cinnamon

Black: Black cocoa powder or activated charcoal powder

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