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COLORS (Dyes)

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chicken skin and eggs. 73.295 Tagetes (Aztec marigold) meal and extract. ... 73.340 Paprika. 73.345 Paprika oleoresin. 73.450 Riboflavin. 73.500 Saffron. ... – PowerPoint PPT presentation

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Title: COLORS (Dyes)


1
COLORS (Dyes)
  • Classified as Certified and Exempt from
    certification
  • Certified dyes are snthetic
  • Natural colors are those exempt from
    certification
  • Where ever possible, natural colors are preferred
    for clean labeling

2
LISTING OF COLOR SUBJECT TO CERTIFICATION
(21CFR74)
  • 74.101 FDC Blue No. 1.
  • 74.102 FDC Blue No. 2.
  • 74.203 FDC Green No. 3.
  • 74.250 Orange B. Sausage casings only
  • 74.302 Citrus Red No.2. Oranges only
  • 74.303 FDC Red No. 3.
  • 74.340 FDC Red No. 40.
  • 74.705 FDC Yellow No.5.
  • 74.706 FDC Yellow No.6.

3
CERTIFIED PROVISIONALLY LISTED COLORS AND
SPECIFICATIONS (21CFR82)
  • 82.51 Lakes (FDC).
  • 82.101 FDC Blue No. 1.
  • 82.102 FDC Blue No. 2.
  • 82.203 FDC Green No. 3.
  • 82.304 FDC Red No. 4. Cosmetic only
  • 82.705 FDC Yellow No. 5.
  • 82.706 FDC Yellow No. 6.

4
COLOR ADDITIVES EXEMPT FROM CERTIFICATION
(21CFR73)
  • 73.30 Annatto extract.
  • 73.35 Astaxanthin. added to the fish feed only as
    a component of a stabilized color additive
    mixture.
  • 73.40 Dehydrated beets (beet powder).
  • 73.50 Ultramarine blue. used for coloring salt
    intended for animal feed
  • 73.75 Canthaxanthin.
  • 73.85 Caramel.
  • 73.90 b -Apo-8'-carotenal.
  • 73.95 b-Carotene.
  • 73.100 Cochineal extract carmine.

5
COLOR ADDITIVES EXEMPT FROM CERTIFICATION
(21CFR73)
  • 73.140 Toasted partially defatted cooked
    cottonseed flour.
  • 73.160 Ferrous gluconate. coloring of ripe
    olives.
  • 73.165 Ferrous lactate. coloring of ripe olives.
  • 73.169 Grape color extract. Non-beverage foods
  • 73.170 Grape skin extract (enocianina). still and
    carbonated drinks and ades, beverage bases, and
    alcoholic beverages
  • 73.200 Synthetic iron oxide. Sausage casings, pet
    foods
  • 73.250 Fruit juice.
  • 73.260 Vegetable juice.

6
COLOR ADDITIVES EXEMPT FROM CERTIFICATION
(21CFR73)
  • 73.275 Dried algae meal. enhance the yellow color
    of
  • chicken skin and eggs.
  • 73.295 Tagetes (Aztec marigold) meal and extract.
    enhance the yellow color of chicken skin and
    eggs.
  • 73.300 Carrot oil.
  • 73.315 Corn endosperm oil.
  • 73.340 Paprika.
  • 73.345 Paprika oleoresin.
  • 73.450 Riboflavin.
  • 73.500 Saffron.
  • 73.575 Titanium dioxide.
  • 73.600 Turmeric.
  • 73.615 Turmeric oleoresin.

7
Dyes
  • Soluble in water
  • Color by being dissolved
  • Generally good heat and light stability
  • Color proportional to concentration

8
Advantages And Disadvantages Of Various Forms Of
Certified Color Additives
  • Form Advantage Disadvantage
  • Primary Ease of dissolving, Dusty
  • suitable for dry mixes
  • Granular Dustless, free flowing Slower
    dissolving, not
  • suitable for dry mixes
  • Wet dry No flashing in dry More costly
  • blends blends when wetted
  • Aqueous Ready to use, More costly
  • liquid colors ease of handling,
  • accurate measurement
  • Cut blends Permits larger weighings More costly
  • with more accuracy for
  • small amounts of added
  • color

9
Lakes
  • Dyes are made insoluble by coating on alumina
  • Coloring strength not proportional to
    concentation
  • Used when you dont want bleeding
  • Used to color powders
  • Color by dispersion
  • Improved light and heat stability
  • Particle size has big effect on coloring power

10
Average Dye Content of Foods
  • Category (ppm)
  • Candy and confections 100
  • Beverages (liquid and powdered) 75
  • Dessert powders 140
  • Cereals 350
  • Marachino cherries 200
  • Pet foods 200
  • Bakery goods 50
  • Ice cream and sherbets 30
  • Sausage (surface) 125
  • Snack foods 200

11
Chemical Classification of Dyes
  • AZO Triphenylmethane Sulfonated
    IndigoFluorescein
  • Red 4 Blue 1 Blue 2 Red 3
  • Red. 40 Green 3    
  • Yellow 5      
  • Yellow 6
  • Orange B
  •    


12
Chemical Classification of Dyes
  • AZO s
  • Yellow 5 Yellow 6


13
Chemical Classification of Dyes
  • AZO s
  • Orange B Red 40


14
Triphenylmethane
  • Blue 1 Green 3

15
Sulfonated Indigo
  • Blue 2

16
Fluorescein
  • Red 3

17
AZO DYES
  • METAL IONS -
  • Losses due to Al, Zn, Fe, Sn
  • Color changes with copper
  • REDUCING AND OXIDIZING AGENTS -
  • Rapid losses
  • LIGHT -
  • Reduced stability

18
Triphenylmethane Dyes
  • Light -
  • Fair stability
  • Acid
  • Some losses
  • Oxidation-
  • Poor stability

19
PROBLEM CAUSES
  • Fading due to microorganisms Color preparing
    facilities not thoroughly cleaned to avoid
    contaminating with reducing organisms.
  • Fading due to excessive heat Processing
    temperature too high.
  • Fading due to oxidizing and reducing
    Contact of color with oxidizers such as
    agents ozone or hypochlorites or reducers
    such as ascorbic acid.
  • Fading due to strong acids or alkalis  
  • Fading due to retorting with protein material  
  • Poor shelf life with colored canned Used an
    excessive amount of azo carbonated beverages dyes
  • Precipitation from color solution Exceeded
    solubility limit or colored liquid food
    Insufficient solvent. Chemical reaction. Low
    temperatures, especially for concentrated color
    solution.

20
Problems Causes
  • Dulling effects instead of bright, Excessive
    color.
  • pleasing shades Exposure to high temperatures
  • Specking and spotting during coloring Color not
    completely dissolved of bakery and
    confectionery products making a solution.
  • Employed liquid color containing sediment.
    Attempted dispersion in an containing
    excessive fat
  • Fading due to light Poor packaging
  • Fading due to metals Color solutions or colored
    products were in contact with zinc, tin,
    aluminum, etc. during dissolving, handling
    or storing.

21
Caramel Color
  • Produced from heat treatment of
  • Sugars Alkali Acids Salts
  • Glucose Ammonium hydroxide. Acetic
    acid. Ammonium, sodium, Fructose Calcium
    hydroxide Citric acid potassium carbonate,
    Lactose Potassium hydroxide. Phosphoric acid
    bicarbonate
  • Malt Syrup Sodium hydroxide. Sulfuric
    acid.. Phosphate (including Molasses   Sulfurous
    acid dibasic phosphate and Starch
    Hydrolysates    monobasic phosphate),  
  •  
  •      

22
Caramel Color  
  • Complex colloid with a charge
  • Must carry a strong negative charge to remain
    soluble
  • Types Uses
  • Acid proof (pka 2.0) Carbonated beverages
  • Bakers and confectioners Baked products
  • Dry caramel Dry mixes
  • http//www.caramel.com/

23
Carotenoids
  • Fat souble synthetically produced natural
    pigments. Colors range from yellow to red.
    Sensitive to oxygen (note the conjugated double
    bonds). Isomerized during heat processing.
  • b -CAROTENE (0.6 ug 1IU)
  • b -APO-8- CAROTENAL (0.83 ug 1IU)
  • CANTHAXINTHIN (No Vit A activity)
  • BIXIN (ANNATTO EXTRACT) (No Vit A activity)
  • LYCOPENE (No Vit A activity) Used in Europe but
    not yet approved in the US

24
Carotenes
25
Commercial Forms of Carotenioids Available
  • Liquid suspension in vegetable oil
  • Semi-solid suspension -25 in hydro  genated
    vegetable oil
  • Beadlet-water dispersible
  • Emulsion, beverage type

26
Commercial Forms of Carotenioids Available
  • STABILITY
  • Crystalline B-carotene is sensitive to air and
    light.
  • Vegetable fat and oil solutions and suspensions
    are quite stable during customary handling.

27
SUGGESTED USE LEVELS OF CAROTENOIDS TO OBTAIN
CERTAIN COLORS
  • COLOR CANTHAXANTHIN APOCAROTENAL B-CAROTENE
  • YELLOW 2.5   2
  • ORANGE 5 2 5
  • ORANGE-RED 10 8
  • STRAWBERRY 12 10
  • RASPBERRY 15 12
  • CHERRY 25 15
  • DOES NOT GIVE RED COLOR
  • mg/pt

28
Some Carotenoid Applications
  • Food Product Carotenoid Comments
  • Simulated dairy
  • products b-carotene beadlets Provides color and
    Vit A
  • Meat And Simulated
  • Meat Products 10 Canthaxanthin beadlets Enhances
    Color
  • Tomato Products 10 Canthaxanthin
    beadlets Restore Color
  • Frozen And Dried
  • Egg Yolk Products b -carotene suspensions,
    Improves color of foods
  • beadlets made from these products
  • Juices beverages b -carotene Beadlets Yellow
    color, adds Vit A
  • Frostings b -carotene Beadlets Lighter colors
    like lemon, peach

29
Some Carotenoid Applications
  • Food Product Carotenoid Comments
  • Margarine b -carotene suspensions Uniform color,
    Vit A
  • Butter b -carotene Suspensions Standard
    color,Vit A
  • Cheese Annatto Color only, No Vit A
  • Popcorn b -carotene Suspensions Uniform color
  • Process Cheese b -carotene Suspensions Uniform
    color ,Vit A
  • Bakery Products b -carotene Beadlets
  • Canthaxanthin Beadlets Yellow Color

30
Annatto (Bixin)
  • Carotenoid
  • Plant pigment permitted for coloring cheese
    (Cheddar)
  • Stable to oxidations
  • Unstable to heat and light

31
Betalins
  • Dried beet juice 0.2-1.0 betanin
  • Betanin useful at 50 ppm
  • Betanin has 2.5 times coloring strength cf red 2
  • Most stable between ph 4.0-5.0
  • Heat, oxygen and light labile
  • Most often in sauces (frozen pizza sauces), dried
    products, some yogurts

32
Betanin
33
MEAT PIGMENTS
  • PIGMENT COLOR IRON GLOBIN
  • Myoglobin Purple-red 2 N
  • Oxymyoglobin Bright red 2 N
  • Metmyoglobin Brown 3 N
  • Nitrosomyoglobin Pink 2 N
  • Metmyoglobin nitrite Pink 3 N
  • Green colors -sulfmyoglobin (H2S)
  • Choleglobin (ascorbate, reducing agents)

34
Myoglobin
35
Chlorophyll
  • Pyrrole ring with chelated Mg
  • Phytol ester
  • Most of the chemistry relates to removal of Mg
    and replacement with H, Cu or Zn
  • Veri-Green process adds ZnCl2 to replace H in
    pheophytin to form very bright and stable green
    color, copper will also form a very nice color
    (but adding copper is not allowed in the US)
  • Phytol ester may also be cleaved.
  • Chlorophyll minus phytol chlorophyllide (green)
  • Replace Mg with H Pheophytin (olive)
  • -phytol and Mgpheophorbide(Qlive)

36
Chlorophyll a
37
Anthocyanin
38
Anthocyanins
  • pH indicators
  • Heat labile
  • Oxygen labile
  • Enzyme labile
  • Stability is a major limitation for use. Once you
    remove it from the plant tissue stability is a
    big problem. Red cabbage "juice" has been used in
    barbecue sauce and coloring pink lemonade.
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