Technical Report on Food Dyes

Topics: E number, Food coloring, Food colorings Pages: 10 (2020 words) Published: August 5, 2011

Pakistan Council of Scientific and Industrial Research
Laboratories. Complex Karachi.



______________________ _________________ Muhammad Aleem Ahmed Dr. Arfa Yasmeen P.S.O/ACRC HOC/ACRC

_______________ __________________
Dr. Khuala Shirin Dr. Tanzil Haider Usmani P.S.O/ACRC D.G/KLC

Compiled by:

________________ ___________ Mrs. Munazza Sohail Mansoor Iqbal
Scientific Officer Scientific Officer

Corresponding e-mail:

Pakistan Council of Scientific and Industrial Research
Laboratories. Complex Karachi.

Table of Contents:

S. NoContentsPage Nos
1.Title of Project1
2.Affiliated personnel and organization2
3.Table of Contents3
4.Introduction and uses of Food Colors4
5.List of Approved food colors with details5
6.Background and Classification8
7.Advantages and Adverse Effects due to heavy metals in Food colors9 8.Permissible Limits of Heavy Metals10
9.Schematic Diagram for the synthesis of Food colors11
10.Some details for Mono Azo Food Colorants12
11.Details and specification of Acid Red 33 Food Dye12 produced by PCSIR laboratories Complex Karachi.13 12.Working Group for Pilot Scale production, Analysis and quality Control of Synthesized Product14 13.References15

Food colors are known as certified colors. A colorant which may either be obtained from natural or synthetic route, permissible for use in food, drugs or cosmetics by FDA. All must satisfy strict regulations as to toxicity.

The Natural color extracts, which were used for centuries for coloring food, have been extensively replaced by synthetic dyes. These synthetic dyes are colored organic substances that can be applied in solution or dispersion to the food as substrate, thus giving it a colored appearance. Usually the dyes have an affinity for food stuff and are readily absorbed from solution.

The synthetic organic colors are superior to the natural dye extract in tinctorial power, consistency of strength, range and brilliance of shade, stability, ease of application and cost effectiveness. Many of synthetic coloring material thus selected for use in foods however the manner in which it is applied is much important from health point of view.

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. FDA is responsible for regulating all color additives to ensure that foods containing color additives are safe to eat contain only approved ingredients and are accurately labeled. Uses of Food Colors:

Color additives are used in foods for many reasons:
1) To offset color loss due to exposure to light, air, temperature extremes, moisture and storage conditions; 2) To correct natural variations in color;
3) To enhance colors that occur naturally; and
4) 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.

List of dyes which are called certified Food Dyes:
FD& C Blue No. 1 – Brilliant Blue FCF, E133 (blue shade) •FD&C Blue No. 2 – Indigo tine, E132 (indigo shade)
FD&C Green No. 3 – Fast Green FCF, E143 (turquoise shade) •FD&C Red No. 40 –...
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