Title: COLORS (Dyes)
1COLORS (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
2LISTING 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.
3CERTIFIED 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.
4COLOR 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.
5COLOR 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.
6COLOR 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.
7Dyes
- Soluble in water
- Color by being dissolved
- Generally good heat and light stability
- Color proportional to concentration
8Advantages 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
-
9Lakes
- 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
10Average 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
11Chemical 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
-
12Chemical Classification of Dyes
13Chemical Classification of Dyes
14Triphenylmethane
15Sulfonated Indigo
16Fluorescein
17AZO DYES
- METAL IONS -
- Losses due to Al, Zn, Fe, Sn
- Color changes with copper
- REDUCING AND OXIDIZING AGENTS -
- Rapid losses
- LIGHT -
- Reduced stability
18Triphenylmethane Dyes
- Light -
- Fair stability
- Acid
- Some losses
- Oxidation-
- Poor stability
19PROBLEM 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.
20Problems 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.
21Caramel 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), -
-
22Caramel 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/
23Carotenoids
- 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
24Carotenes
25Commercial Forms of Carotenioids Available
- Liquid suspension in vegetable oil
- Semi-solid suspension -25 in hydro genated
vegetable oil - Beadlet-water dispersible
- Emulsion, beverage type
26Commercial 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.
27SUGGESTED 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
28Some 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
29Some 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
30Annatto (Bixin)
- Carotenoid
- Plant pigment permitted for coloring cheese
(Cheddar) - Stable to oxidations
- Unstable to heat and light
31Betalins
- 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
32Betanin
33MEAT 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)
34Myoglobin
35Chlorophyll
- 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)
36Chlorophyll a
37Anthocyanin
38Anthocyanins
- 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.