Use of Food Colours

KULIAH BAHAN TAMBAHAN MAKANAN FTIP UNPAD 2010

INTRODUCTION

A color additive is any dye, pigment or substance which 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.

REASONS
Used to : Improve a foods keeping properties Maintain or improve nutritional value Maintain and improve a products sensory properties, such as texture, consistency, taste, aroma and colour. Maintain palatability and wholesomeness Offset color loss due to exposure to light, air, temperature extremes, moisture and storage conditions Correct natural variations in color; Enhance colors that occur naturally; Provide color to colorless and fun foods

TYPES & HAZARDS

ARTIFICIAL COLOURS VS NATURAL COLOURS

Natural colours : Obtained from natural Obtained by chemical processed by physical reactions means high stability to light, oxygen and pH less stable colour uniformity less bright low microbiological contamination not uniform low production cost Expensive Health concerns allergens Cancer risks?? Benefits to health Consumer acceptability Consumer acceptability questionable? good Artificial colours
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Adding colour - Do we need it? Which one would you buy? And which do you think would taste better? Some people react badly to tartrazine. Some manufacturers have started to replace it with turmeric oleoresin.

Food dyes are simply used for the look.

The main purpose for color additives is to seem more inviting and appealing, especially to children. Stated by the Executive Director, of the Centre for Science in the Public Interest, Michael Jacobson, "It masks the absence of real food. (Secret Shame par. 2) Lets face it, how often do children choose a piece of toast over a pop tart, not very often. The color and sprinkles on a pop tart look more tasty. Society often has the need for aesthetic, often choosing what they eat by whether it looks good or not, not whether it is good for your health.

When foods are processed, they often loose their color, and food dyes can make the food

NATURAL COLOR ADDITIVES

A. CHLOROPHYLLS

Green pigments involved in the photosynthesis of higher plants. Source & Location: in plants located within chloroplast. Chlorophill molecules are imbedded in the lamellae and are closely associated with lipids, proteins, and lipoproteins.
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STRUCTURE

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Physical & Chemical properties

Soluble

in alcohols, ether, benzene, acetone. Insoluble in water Chlorophylls maybe altered in many ways but in food processing the most common is pheophytinization Pheophytinization is replacement of the central magnesium of chlorophyll structure by hidrogen and the consequent formation of the dull olive-brown Chlorophyllides may be formed by removal of the phytol chain. Its have essentially the same spectral properties as the chlorophylls but more water soluble.

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Effect Of Food Handling, Processing, and Storage

Dehidrated product that photooxidation and loss of desirable color. It has also been observed that the converssion of chlorophyll to pheophytin. Gamma irradiation also convert chlorophyll to pheophytin Fermentation can also cause color changes. Pheophytin and pheophorbides were formed, and development of acetic brines. Heat processed effect on degradation of chlorophyll. Rapidly turn from a bright green to a dull olive-brown caused convertion chlorophyll to pheophytin.

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During heating & storage occur production acid (acetic & pyrrolidonecarboxilic acid) that convert chlorophyll to pheophytin.

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Preservation of the green color

Convert chlorophyll to chlorophyllides by esterase, chlorophyllase because chlorophyllades more stable than chlorophyll Using alkalizing agent to produce higher pH minimize pheophyitin formation. example: Ca(OH)2 , Mg(OH)2 High temperature short time (HTST) to stabilize chlorophyll during processing Storage at controlled atmosphere increase chlorophyll retention, particularly as the concentration of CO2 was increased.
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B. MYOGLOBIN & HEMOGLOBIN

Myoglobin Hemeglobin

store O2 in muscle transport O2 in blood

Serve to complex with the oxygen required for metabolic activity of the animal. Structure:

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mioglobin

hemoglobin

Chemical Properties

Reaction with oxygen to form complex oxymyoglobin and oxidation of myoglabin will form that known as metmyoglobin. forming the covalent complexes of myoglobin with molecular oxygen, nitric oxide, and carbon monoxide (oxymyoglobin, nitrosomyoglobin, carboxymyoglobin)
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C. KAROTENOID

Carotenoids group mainly lipid soluble compounds responsible of the yellow and red colors. Color yellow red are formed by double bond conjugated. Double bond >>>>>> red color 2 groups of carotenoid : carotenes : class hidrocarbon xanthophylls : their oxigenated derivatives Carotenids consist of 8 isoprenoids unit

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STRUCTURE

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CHEMICAL REACTION -Carotene is a precursor of vitamin A, a well known nutrient in the human diet. -Carotene yields two molecules of vitamin A by cleavage at the center of the molecule. Carotenoids may autooxidatin by reaction with atmospheric oxygen at rate depend on light, heat, and presence of pro and antioxidant Carotenoids can act as antioxidant or

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Application as food color

Fat based: margarine, butter, oils, etc Water based: beverages, soups, dairy product, syrup, etc. Need to prepare water-dispersible by colloidal suspension or by emulsification.

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D. ANTOSIANIN & FLAVONOID

Anthocyanin pigment is composed of aglicone (an anthocyanidin) esterifid to one or more sugar form as glicosidic and the color is red, blue, and vilet Source: many fruits, vegetable, and flowers Stucture:

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Anthocyanins derivation

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Anthocyanins can be extracted by maceration with 1% hydrochloric acid in metanol, filtration, and concentration of filtrat. Stability of anthocyanins depend on pH, temperature, and enzyme(phenolase). The reaction usually involve decolorization. Anthocyanins more stable at lower pH & lower temperature.

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SYNTHETIC FOOD COLORANS

Name
Allura Red AC

Usage
Food coloring in snacks, sauces, preserves, soups, wine, cider, etc.

Facts you need to know

Avoid - asthma, rhinitis (including hayfever), or urticaria (hives).

Amaranth

Food coloring in wine, spirits, fish roe.

Banned in the U.S. Avoid asthma, rhinitis, urticaria or other allergies.

Brilliant Black BN

In drinks, sauces, snacks, wines, cheese, etc.

Avoid - asthma, rhinitis, urticaria, or other allergies

Erythrosine

Confectionary

Promotes thyroid tumours

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Name

Usage

Facts you need to know

Ponceau 4R, Conchineal Red A

Food colouring

People with asthma, rhinitis or urticaria symptoms worsen

Sunset Yellow FCF, Orange Yellow S

Food Colouring

Animal studies indicate growth retardation and severe weight loss. People with asthma, rhinitis, or urticaria should avoid this product. Allergic reactions and asthmatic attacks. Implicated in bouts of hyperactivity disorder in children. Asthma, rhinitis and urticaria - symptoms worsen

Tartrazine

Yellow food coloring

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FSAS Recommendation
Proposals for new legislation on food additives consumption may have an adverse effect on activity and attention in children.

The agency will work closely with manufacturers and retailers.

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US - SCENARIO
Estimate - 1000 tonnes of certified food colours are used in the USA alone.

FDA - regulates all color additives to ensure that foods containing color additives are safe to eat, contain only approved ingredients and are accurately labeled.

Colours

Candies, snack foods, margarine, soft drinks, jams, jellies Gelatins, pudding and pie fillings

Certified colours

colors that are exempt from certification

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February 2009: Maryland first state to considers ban on Food Additives Linked to ADHD
Warning: The color additives in this food may cause hyperactivity and behavior problems in some children.

http://www.foodnavigator.com/Publications/Food-BeverageNutrition/FoodProductionDaily/Quality-Safety/Maryland-eyes-artificial-foodcolor-ban

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ADI Concept
The ADI has been defined as the amount of a substance that can be consumed everyday throughout the lifetime of an individual without any appreciable adverse health effects. (JECFA,1996).
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PERMITTED FOOD COLOURS SAFETY ASSESSMENT Colour Intake Red colour Red colour Red colour Yellow colour Yellow colour Blue colour Blue colour Green Name Acceptable Daily (mg/kg bw) 4.0 4.0 0.1 7.5 2.5 5.0 12.5 25.0
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Ponceau 4R Carmoisine Erythrosine Tartrazine Sunset yellow FCF Indigo carmine Brilliant blue FCF Fast green FCF

FOOD COLOURS ISSUES

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Sudan I: the bungles that put poisons on our plates

European Union food safety summit Imported Chilli powder contaminated with Sudan 1.
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KFC pulls food after contamination scare

All KFC outlets in China have stopped selling New Orleans roast chicken wings and chicken hamburgers Wednesday after the cancer-causing food coloring, Sudan I, was found in the sauce Tuesday

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By Wu Chong and Shao Xiaoyi (China Daily) 2005-03-17

INDIAN PICKLE JOINS SUDAN SCARE

Chilli pickles join the growing list of products on UK supermarket shelves contaminated by the harmful, and illegal, red food dye, Sudan I.

http://www.foodnavigator.com/Legislation/Indian-pickle-joinssudan-scare 25-Jan-2005

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Cancer scare over food colour added to sausages and burgers

Sausages could contain cancer-causing dyes say Eurochiefs

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10 July 2007

Melamine scare highlights food chain risks

China is a major transgressor as carcinogenic chemicals are regularly used as food colouring agents or as preservatives, experts say. "In China, food safety is not a concern and all sorts of things like Sudan red, Malachite green are added in food, so food contamination is widespread," said Peter Yu, professor of biology and chemical technology at the Hong Kong Polytechnic University.

http://www.abc.net.au/news/stories/2008/11/03/2408563.htm Posted Mon Nov 3, 2008 12:29pm AEDT

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COLOURED FOODS CAN CAUSE SERIOUS HEALTH HAZARDS

You may think twice before consuming processed foods for fear of synthetic food colours, which makes them attractive. The need of the hour is to ensure strict enforcement of Prevention of Food Adulteration Act and consumer education programme to prevent excessive intake of permitted as well as non-permitted coloured food items

http://news.indiainfo.com/2005/07/31/3107coloured-foods.html July 31 2005

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FOOD SAFETY MEASURES

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Which of these viewpoints do you agree with? Are there any additives you would ban? And why? Or should some be made compulsory to improve our diet?
Additives are bad. If we concentrated on making good quality healthy food and eating local produce we wouldnt need them. There is a risk however small. Lets just get rid of them all for safetys sake.

Well, I will avoid some additives but most seem pretty safe to me. I would ban some but keep the others.

What a lot of fuss about nothing! Additives have been tested and any that are unsafe are soon banned. They keep our foods fresh, make them taste better and some even make them healthier for us! Whats there to ban?

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From Food Safety Scare To Food Safety Care

Let scientific rational be the basis

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