International University - School of Biotechnology

TOPIC:
Show your understanding and giving as many
as possible the all related issues of food
colors and food flavors.

Group 3
Submitted to: Dr. Nguyen Van Toan (PhD)
 MEMBERS

1. Trần Thị Như Quỳnh BTFTIU17070

BTFTIU17047
2. Nguyễn Trần Nhật Anh
BTFTIU17058

3. Phạm Minh Khuê BTFTIU17087

4. Trần Quang Mẫn BTFTIU17082

5. Phạm Phương Lan Chi BTFTIU17081

6. Chu Thị Bích Phương BTFTIU17043

7. Phạm Hoàng Kim Ngân BTFTIU15060

 CONTENT
FOOD COLORS FOOD FLAVORS
1.1 Introduction. 1 2 2.1 Introduction
1.2 Roles of Food Colors 2.2 Roles of Food Flavors
1.3 Natural and Artificial Colors 2.3 Natural and Artificial Flavors
1.4 Advantages and Disadvantages 2.4 Advantages and Disadvantages
1.5 Applications in Food Industry 2.5 Applications in Food Industry

SUMMARY
3 4 REFERENCES
 1.1FOOD
1. Introduction
COLORS
Definition

• Food color or color additive is any dye,

pigment or substance when added or applied
to a food, drug or cosmetic, or to the human
body, is capable (alone or through reactions
with other substances) of imparting color.

• There are 2 main types:

 Artificial color (or human made color)
 Natural color (found in nature)
 1.
1.1FOOD COLORS
Introduction
Types of Food Colors
Dyes dissolve in water, but they are not soluble in oil.
 Manufactured as powders, granules, liquids, or other special purpose forms.
 Used in beverages, dry mixes, baked goods, confections, dairy products, pet foods, and
a variety of other products.
 Dyes also have side effects which lakes do not, including the fact that large amounts of
dyes ingested can be colored stools.

Lakes are the combination of dyes and insoluble material. Lakes tint by dispersion.
 They are not oil soluble, but they are oil dispersible.
 More stable than dyes and are ideal for coloring products containing fats and oils or items
lacking sufficient moisture to dissolve dyes.
 Typical uses include coated tablets, cake and donut mixes, hard candies and chewing
gums, lipsticks, soaps, shampoos, and talc.
 1.
1.1FOOD COLORS
Introduction
Natural dye sources
Pigment type Where it’s found Color created
Anthocyanins Dark-colored berries; beets Blue-purple
Canthaxanthin Certain fish; algae Pink/orange
Chlorophyll Leaves of green plants/algae Green
Charcoal Burned wood Gray-black
Cochineal Insects Red-purple
Iron oxide Rusting metal Reddish brown
Paprika Ground chili peppers Orange-red
Saffron Crocus flowers Orange-yellow
Turmeric Turmeric plant root Bright yellow
 1.2 Roles of Food Colors

• To correct natural variations in color

• To enhance colors that occur naturally
• To provide color to colorless and "fun" foods

 Without color additives, colas wouldn't be brown, margarine wouldn't

be yellow and mint ice cream wouldn't be green.

 Color additives are now recognized as an important part of practically

all processed foods we eat.
 1.3 Natural Colors vs Artificial Colors
Natural food colors Artificial food colors
General modulation Extracted and refined from nature Produced by chemical methods
method
• Not toxic to humans • Durable color
• It is the safest food additive source • Durable with pH, temperature
• Used without strict management •
Advantages Have a diversity of colors
• In addition to the role of coloring, • Cheap price, easy to buy
some substances also have a • Only a small amount is compared to
biological and healthy role using natural food colors
(e.g. β-carotene is pre-vitamin A).
• Very sensitive to the effects of the • Most can cause cancer and have a
environment, especially pH and bad effect on humans
Disadvantages temperature → When use, follow the instructions
 When extracted for use in food should strictly
limit the change in their properties

All fields in food industry such as the production of candies, non-alcoholic

Used in
drinks, the production of canned food
 1.3 Natural Colors vs Artificial Colors
Level of permission to use colorings in food

Food Group Dose Used (ppm) Medium (ppm)

Cookie, cake, candy, etc. 10-400 100

Beverage (liquid, powder) 5-200 75
Cereal 200-500 350
Pet Food 100-400 200
Baked Cake 10-500 50
Cream 10-200 30
Sausage 40-250 125
Snack 25-50 200

Table 1: Food group and dose color weight allowed to use

 1.4 Advantages and Disadvantages
Advantages
• Make food more attractive and informative as that helps consumers to identify their
desired food products. They also make food more appetising.
• Addition of color to food helps protecting flavors and vitamins from damaged by
light, ensuring a certain quality for decorative or artistic purposes.
• Making less desirable food more desirable, masking defects, and keeping certain
foods tasting fresher for long time are also keys.
 1.4 Advantages and Disadvantages
Disadvantages
• They may mask the decline of food quality.
• Artificial food dyes, which are water-soluble organic compounds, they have no
nutritional value and they cause some negative effects on children’s health:
 Allergy  A small excitability  Sudden mood swings
• Consuming certain synthetic dyes with presevative sodium benzoate increase
hyperactivity in kids ages 3-9.
 Aniline is the first petroleum product that is a toxic compound from which several
chemically synthesised colors were derived. Basically starting materials were obtained
from coal tar of bituminous coal and which were very toxic to health.
 Blue1 (brilliant blue) commonly found in baked goods, beverages, candies, cereal,...
may induce an allergic reaction in individuals with pre-existing ashma and cause the
kidney tumors in mice.
1.5 Applications in Food Industry
E Number

• A particular food additive is

approved for use in food products
sold in the EU. The ‘E’ stands for
‘Europe’.
• Nowadays, the E numbering
system has been adopted for food
additives worldwide; they just drop
the ‘E’.
• The additives that are used to
colour foods are all in the
100 – 199 range.
1.5 Applications in Food Industry
E129
Source: A kind of dye called an Azo dye that is produced from coal
tar and petroleum.
Used in: Soft drinks and processed meats.

E132
Source: An artificial dye that is produced from coal tar.
Used in: Ice creams, sweets, baked foods, confectionery and biscuits

E142
Source: An artificial dye that is produced from coal tar.
Used in: Desserts, processed peas, gravy granules, ice creams, mint
sauce, sweets, cake mixes, jams, jellies and marmalades.
1.5 Applications in Food Industry
Source: An artificial colour created through heat treatment of
carbohydrates in the presence of ammonium compound, but no
sulphite compound can be used.
Used in: Soy sauce, alcoholic drinks, soft drinks, cheese, cereals,
preserved vegetables, jams, marmalades, and processed meats.

Source: A kind of dye called an Azo dye that is produced from coal tar.
Used in: Confectionery, cheeses, dairy products, jams, fruit products, fish.

Source: A natural colour found as chalk, limestone, marble, dolomite,

egg shells, and the shell of many marine animals.
Used in: Biscuits, breads, cakes, ice creams, sweets, wine, vitamins
and other tablets, canned fruits and vegetables.
 2.2.1
FOOD FLAVORS
Introduction
Definition
• Flavor is the sensory impression of a food or other substance, and is
determined mainly by the chemical senses of taste and smell.
• Taste: There are five tastes:
✓ Pungent
✓ Sour
✓ Bitter
✓ Salty
✓ Sweet
• Food flavors are used to alter or enhance the flavors of natural food products
or creating flavor for food products that do not have the desired flavor
 2.2.1
FOOD FLAVORS
Introduction
Classification
Flavor can be broadly classified into natural, nature-identical, and artificial
flavoring substances.
• Natural flavoring substances: Flavoring substances that are obtained from plant
or animal raw materials, by physical, microbiological or enzymatic processes are
classified as natural flavoring substances.
• Nature-identical flavoring substances: are the flavoring substances that are
obtained by synthesis or are isolated through chemical processes.

• Artificial flavoring substances: These food flavorings are typically produced by

fractional distillation and additional chemical manipulation naturally sourced
chemicals or from crude oil or coal tar.
 2.2.1
FOOD FLAVORS
Introduction
Sources
Types Sources Examples
 Herbs                                    Basil, mint
 Spices Aromatic Seeds Cardamon, clove, turmeric
Natural flavors  Aromatic seeds Anissed, Cumin  
 Fruits    Orange, Lemon
 Vegetables    Pees, Onions, Garlic         

 Natural Extracted Flavour:

Nature-identical Essential Oil, Essence, Extracts Vanillin, the main component of vanilla beans
flavors  Synthetic Flavour:
Fruit Flavour, Savoury Flavour

 Caramelized
 Roasted Ethyl vanillin, which is artificial and smells and
tastes like vanillin yet is roughly three times
Artificial flavors  Fermented
 Toasted more taste-intensive when added to ice cream,
 Baked confectionery and baked goods.
 2.2 Roles of Food Flavors
The flavor in food plays a role in stimulating people's appetite.

 The scent (included in flavor) informs the brain that the food is good or bad.
 For example: Cover your nose when enjoying a favorite dish, certainly, the
deliciousness of the dish will be significantly reduced.

 Flavor also helps build memories in your brain.

 For example: When talking about lemons we will think of sourness, and
when it comes to spicy we will think of chili.

 In addition, flavor also has a significant impact on people's emotions.

 2.2 Roles of Food Flavors
Flavorings may be added to food and other consumable products for various
reasons, but mainly:

• To impart flavor to an otherwise bland product. The flavoring may be in imitation

of an existing natural flavor or may be created to give some desirable flavor
experiences.
• To impose a different flavor character from that arising from the basic ingredients.
• To boost weak intrinsic flavors or replace flavor notes lost during processing.

• To disguise or cover undesirable flavor attributes.

• To overcome seasonal variability in natural flavoring materials or constituents.

 2.3 Natural Flavors vs Artificial Flavors
Natural food flavors Artificial food flavors

General derived directly from a plant or animal,

modulation or from the roasting, heating, or made with synthetic ingredients in a lab
method fermentation of that plant or animal.

• more appetizing aromas, no unpleasant • Simpler, safer, more stable

smells • convenience, taste enhancement
Advantages •
• mild and delicious more affordable than natural ones
• unique flavor enrichment • have been rigorously tested and used
• enhanced umami • diverse and easy to control
• more expensive to produce for the food
manufacturers • not good for our health for long time
• do harm to the environment • can cause harmful symptoms: brain
Disadvantages tumors, cancer, nausea, mental
• Vegetarian may unknowingly be
ingesting animal-derived natural flavors confusion, allergies, kidney problems

enhance the flavor of foods such as soups, sauces, marinades, dairy, cheese,
Used to
bakery, bars, cereals, confectionery, and beverages
 2.4 Advantages and Disadvantages
Advantages
• The advantages are that food tastes better
is safer to eat.
• Rare sensitivity
• Rare allergic side effects
• Additional medicial properties
• Food flavorings may also aid in preservation
of the products or help to ensure that the
product stays fresh for a prolonged period of
time.
 2.4 Advantages and Disadvantages
Disadvantages
• Not good for our health for long time
• Can cause harmful symptoms: brain turmors, cancer, nausea, mental confusion,
allergies, kidney problems,...
• It is also known to cause obesity.

• Smoked foods especially are

considered carcinogenic.
• Cause brain damage and nervous
system damage.
 2.5 Applications in Food Industry
 The uses of spice in food will enhance the flavor
(taste, scent). Moreover, it can balance others flavor
of the basic food so that it will create a delicious dish.
 Rosemary is commonly used in beefsteak.

 Artificial flavor:

 n-Butyl acetate is a flavouring ingredient used in

apple flavours.

 Isoamyl acetate is used to confer banana flavor

in foods.

 Furfuryl mercaptan has a coffee type flavor.

 2.5 Applications in Food Industry
 In snack food: In the case of chips, many specialist flavors
such as “salt and vinegar” and “barbeque” are widely
popular.
 Flavor will create the variety of chosen for customers.
 To create these flavors, manufacturers must use artificial
flavor to satisfy people's appetite.

 Natural Flavor:
 People use castoreum from a beaver to make a flavoring that resembles a
raspberry – without ever using any raspberries.
 3. SUMMARY
Food Colors
 Food color or color additive is any dye, pigment or substance which is used to impart color.
 There are 2 main types:
 Artificial color (produced by chemical methods)
 Natural color (extracted and refined from nature)
 Roles of food colors:  To correct natural variations in color
 To enhance colors that occur naturally
 To provide color to colorless and "fun" foods
 Food colors have many advantages such as make food more attractive and informative, help
protecting flavors and vitamins, and make less desirable food more desirable.
 Besides, food colors still have some disadvantages: they may mask the decline of food quality, some
artificial food colors have no nutritional value and can cause bad health effects like allergy, excitability,
sudden mood awings, etc.
 Nowadays, E numbering systems has been adopted for food colors worldwide.
 3. SUMMARY
Food Flavors
 Food flavor is the sensory impression of a food or other substance, and is determined mainly
by the chemical senses of taste and smell.
 Flavor can be broadly classified into natural (herbs, fruits, vegetables,...), nature-identical
(essential oil,...), and artificial flavoring substances (fermented foods, baked goods,...).
 Roles of food flavors:  To stimulate people's appetite.
 To impart flavor to an otherwise bland product.
 To disguise or cover undesirable flavor attributes, etc.
 Food flavors have many advantages such as rare sensitivity, rare allergic side effects additional
medical properties, and food flavorings may also aid in preservation of the products.
 Besides, food flavors still have some disadvantages: not good for our health for long time, can cause
harmful symptoms: cancer, nausea, mental confusion, allergies, kidney problems,...
 Nowadays, food flavors are widely used in food industry like spices (rosemary), Isoamyl acetate
(banana flavor), and castoreum from a beaver.
 4. REFERENCES

1 Mathew Attokaran, Natural Food Flavors and Colorants, © 2011

Blackwell Publishing Ltd. and Institute of Food Technologists.

2 Flavor Facts. Flavor Extract Manufacturers Association (FEMA)

https://www.femaflavor.org/flavors

3 Dr. Nguyen Van Toan (PhD)’s slides

4 McKone, H. T. The Unadulterated History of Food Dyes.

ChemMatters, Dec 1999, pp 6–7.

Henry B. Heath. Bush Boake Allen. The Application of Flavor in

5 Food Processing. https://media.allured.com/documents/8251.pdf
THANK YOU
FOR YOUR
ATTENTION ♥