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