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Coloring agents Contents

Assoc. Prof. Pham Van Hung
y Introduction
y Definition
y Classification
y Certified colors
y Introduction to each chemical
y Natural color
y Introduction to each group of colors: source, extraction 
method, functions and application

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History of Color Additives in the US Definition

Legal Framework
y A color additive is any dye, pigment or
y Colors are food additives under 1958 Food,
substance that can impart colour , alone or
Drug, and Cosmetics Act (FD&C)
through
g reaction with other substances,
y All color additives require pre-market approval when added or applied to a food, drug,
via color petition process cosmetic or to the human body.
y Colors listed in US Code of Federal Regulations,
Part 21, Section 73 & 74

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Synonyms Why are color additives added? 
y Maintain the color
y Offsetting color loss due to light, air, extremes of temperature, 
y Food Coloring Agents moisture, and storage conditions.
y Protecting flavors and vitamins from damage by light.
y Food Colorants y May keep certain foods tasting fresher for long time
y Improve the color
y Colorants
C l t y Enhancing naturally occurring colors.
y Masking natural variations in color.
y Color additives y Decorative or artistic purposes

y Food dyes y Others

y Providing identity to foods.
y Increase appetite appeal
y To make less desirable food more desirable
y To mask defects
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Classification Certified Colors (21 CFR 74)
Certified color Uncertified name
y Colors can be generally divided into
FD&C Blue No. 1 Brilliant Blue FCF
“certified” and “exempt from certification”
categories FD&C Blue No. 2 Indigotine

y Certified: Testing of each batch by FDA FD&C Red No. 3 Erythrosine

confirms safety FD&C Red No. 40 Allura Red AC

y “Exempt” colors: no batch testing FD&C Yellow No. 5 Tartrazine

required FD&C Yellow No. 6 Sunset Yellow FCF

Certified colors: FD&C colors FD&C Green No. 3 Fast Green FCF

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Exempt Colors (21 CFR 73) Artificial Color vs. Natural Color
y Annatto extract y Haematococcus algae meal
y Astaxanthin y Synthetic iron oxide y Artificial Colors y Natural Colors
y Dehydrated beets (beet powder) y Fruit juice
y Ultramarine blue y Vegetable juice y Obtained by Chemical  y Obtained from nature
y Canthaxanthin y Dried algae meal reactions
y Caramel y Tagetes (Aztec marigold) meal and  y Processed by physical 
y beta‐Apo‐8'‐carotenal extract y Relatively stable (in most  means
y beta‐Carotene
b C y Carrot oil cases))
y Corn endosperm oil y May be less stable than 
y Cochineal extract; carmine
y Paprika/oleoresin (extract) y Less costly to use synthetic ones
y Sodium copper chlorophyllin
y Toasted partially defatted cooked  y Phaffia yeast y Health concerns y May be more costly to use.
cottonseed flour y Riboflavin
y Ferrous gluconate y Saffron y Allergens y No health concerns
y Ferrous lactate y Titanium dioxide
y Cancer risks? y Benefits to health 
y Grape color extract y Turmeric/oleoresin
y Grape skin extract (Enocianina) y Consumer acceptability: _ Consumer acceptability:
‐ Most are from nature (Natural Colors). Questionable
Good
‐ Do not need certificate to sell or use. 9 10

E number of colouring
100 ‐ 109 Yellows
110 ‐ 119 Oranges
120 
120 ‐ 129 Reds
Colour:  130 ‐ 139 Blues & Violets
100 ‐ 199 140 ‐ 149 Greens
150 ‐ 159 Browns & Blacks
160 ‐ 199 Other

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Blue # 1: Brilliant Blue FCF Blue #2: Indigo carmine

y In use since 1929
y In use since 1907
y E133
y E132
y C37H34N2Na2O9S3
y C16H8N2Na2O8S2
y Reddish
Reddish‐blue powder or granules
blue powder or granules
y Dark blue powder or granules
y Water‐soluble, bright‐blue food colour
y Water‐soluble blue food colour
y Stable
y Not stable
y Baked goods/ Alcoholic drinks/ Sauces and pickles/ 
Confectionery/ Coatings and decorations/  y Use as a pH indicator. It is blue at pH 11.4 and yellow at 13.0.
Soups/Canned products/ Dairy products/ Snacks/ Soft  y Confectionery/ Preserves/ Desserts
drinks/ Cereal and cereal products/ Meat and poultry 
products/ Desserts/ Edible ices/ Fish products
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Red #3: Erythrosine Red # 40: Allura Red AC

y In use since 1907 y In use since 1971
y E127 y E129
y C20H6I4Na2O5∙H2O y C18H14N2Na2O8S2

y Bluish‐red powder or granules y Dark red powder or granules

y Water‐soluble red food colour y Water‐soluble red food colour or insoluble red food colour

y Not stable to reducing agent (ascorbic acid)
y Not stable to acid (precipitation)
y Reacts with proteins causing discoloration
y Not stable to light
y Baked goods/ Cereals and cereals products/ Dairy products/ 
y Cocktail cherries/ Meat and poultry products/ Candied  Fish and seafood products/ Meat and poultry products/ Soft 
cherries/ Decorations and coatings/ Bigarreau cherries  drinks/ Fruit, vegetable and nut products/ Beverages/ Alcoholic 
in syrup and in cocktails/ Canned products/  drinks/ Sugar and preserves/ Confectionery/ Edible ices/ 
Confectionery. Vinegar, pickles and sauces/ Decorations and coatings/Soups/ 
Seasonings/ Snacks / Desserts.
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Yellow #5: tartrazine FD&C Yellow #6: Sunset Yellow FCF

y In use since 1916 y In use since 1929
y E102 y E110
y C16H9N4Na3O9S2 y C16H10N2Na2O7S2
y A bright‐yellow orange powder or granules y Bright orange‐red powder or granules
y Water‐soluble yellow food colour, or insoluble yellow  y Water‐soluble orange‐yellow food colour
food colour y Reacts with reducing agents and proteins‐discolorations
y Stable to light and heat y Baked goods/ Cereals and cereal products/ Dairy products/ 
y Not stable to reducing agents Fish and seafood products/ Meat and poultry products/ Egg 
products/ Fruit, vegetable and nut products/ Beverages/ Soft 
y Tends to react with proteins—discoloration drinks/ Sugars and preserves/ Confectionery/ Alcoholic 
y Many foods contain tartrazine in varying proportions drinks/ Vinegar, pickles and sauces/ Decorations and 
coatings/Edible ices/ Seasonings/ Desserts/ Snacks/ Soups.
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FD & C Green #3: Fast Green FCF
y In use since 1927
y No E number
y C35H30N2O10S3Na2
y Dark black/green granules or powder
y Water‐soluble blue‐green food colour, or insoluble blue‐green 
food colour
y Baked goods/ Fruit and vegetable and nut products/ Snacks/ 
Confectionery/ Cereal and cereal products/Sauces/ Soft drinks/ 
Decorations and coatings/ Soups/ Desserts/ Dairy products/ 
Seasonings/ Canned products/ Edible ices/ Meat and poultry 
products.
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Natural colors Natural colors
Substance Colors Sources Used in Substance Colors Sources Used in
Anthocyanins orange-red berries, candy, fruit Carmine red cochineal insects candy, dairy
grapes, apples, beverages, ice cream, products, drinks,
roses, red yoghurt , jams fruit fillings
cabbage, sweet
potato Carotenoids yellow to saffron,
saffron meat products,
products
Caramel beige to heated sugars baked goods, (precurser of orange to tomatoes, cheese, butter, spice
brown gravies, vinegars, vit.A) red paprika, corn, mixes, salad
syrups, colas, butter,red dressings
sauces salmon, marigolds,
marine algae,
Betacyanins red red beets, candy, yogurt, ice carrots
cactus fruit cream, salad Chlorophylls green to green plant dehydrated spinach
dressing, cake mixes olive green leaves

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Natural colors
Substance Colors Sources Used in
Riboflavin yellow vegetable flour, bread,
(vit.B2) leaves, milk, pastries, cereals,
eggs, organ dietary products
meats,
meats malt Natural colors: Fruits
Natural colors: Fruits
curcumin yellow Curcuma longa pickles, mustard,
rhizome spices, margarines,
ice cream, cheese,
baked goods, soups,
cooking oil, salad
dressings

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Fruit juice Fruit juice
y Source: y Solubility:
y Mature, edible fruits y Water
y Elderberry
y Black currant  y Stability: 
y Blackberry y Light: good
y Others y Heat: fair
y pH: color changes heavily as pH changes
y Coloring components: anthocyanins y Acidic: red
y Neutral: purple
y Alkaline: Blue

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Fruit juice Grape Color Extract
y Applications y Sources: 
y Beverages y Extract of precipitated lees of Concord grape juice 
y Fruit preparation during storage
y Tomato paste
T   y Solubility:
y Others  y Water

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Grape Color Extract Grape Color Extract
y Stability:  y Applications:
y Light: good y Non‐beverage foods
y Heat: fair y Pie filling
y pH: poor y Fruit preparation
Acidic: red to purple y others
Neutral: purple
Alkaline: blue

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Vegetable Juice 
y Source:
y Fresh or dehydrated vegetables
y Red cabbage
y Red radish

Natural colors: Vegetables
Natural colors: Vegetables y
y Black carrot
Purple yam

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Vegetable Juice Cabbage Color
y Solubility: y One of the most stable anthocyanin colors
y Water y Purplish red in acidic solution
y Low odor version available
y Stability: 
y Both liquid and powder forms available
y Light: good
y Heat: fair
y pH: color changes heavily as pH changes
y Acidic: red
y Neutral: purple
y Alkaline: Blue

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Cabbage Color Red Radish Color
y Wide applications y One of the most stable anthocyanin colors
y Beverage y red in acidic solution
y Tomato paste
y Low odor version available
y Pizza topping
y Fruit preparations
y Both liquid and powder forms 
y Snack foods available
y Dairy
y Confectionery

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Red Radish Color Beet Juice Concentrate
y Wide applications y Obtained from red beet roots
y Beverage
y Tomato paste
y Pizza topping
y Fruit preparations
y Snack foods
y Dairy
y Confectionery

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Beet Juice Concentrate
Beet Juice Concentrate y Applications:
y Solubility: water soluble y Ice Cream
y Ice bar
y Stability: y Hard candy
y Light: good
g g y Dry Beverage mixes (in powder form) 
y g ( p )
y Heat: Poor. Will not survive during heat processing in most  y Noodle/pasta
cases 
y pH: almost no effect

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Beta carotene/natural mixed carotenes Beta carotene/natural mixed carotenes
y Synthetic or extracted from natural source, plants or 
y Solubility
algae
y Oil soluble
y Our Solution: Made 
water‐dispersible.

y Stability:
y Heat stability: Good
y Light stability: Poor

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Paprika Oleoresin Paprika Oleoresin
y Source: y Applications:
y Extracted from red pepper y Seasoning
y Snack
y Salad dressing
y Popcorn
y Beverage
y Confectionery
y Others

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Annatto
y Annatto extract.
y Extracted from annatto seeds, Bixa orellna L., a tropical 
bush.
y Two forms commercially available: Bixin and Norbixin

Natural colors: Others
N t l l Oth

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Annatto Annatto
Norbixin
y Bixin.
y Solubility
Color in final foods: orange.
y water soluble in neutral or alkaline solution
Solubility: oil soluble.
Stability: y Precipitates in acidic solutions (pH<5). 

Light
g stability: y Fair. y Stability:
Heat Stability: good under 130 oC. y Light stability: fair

y Heat Stability:  good under 130 oC
Applications: fatty or oily foods,
including y Acid stability: poor
- Snack
- Cake and other bakery Applications
- Butter Cheese
- Popcorn oil Bakery
Snacks
Confectionery
Others
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Cochineal Extract
y Source Cochineal Extract
y Extracted from cochineal (dactylopius coccus costa) y Stability
y Light: excellent
y Heat: excellent
y pH: poor
H 
y Orange in acidic pH 
y Purple in neutral pH
y Blue in alkaline pH

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Carmine Carmine
y Source:
y Aluminum/calcium lake of carminic acid, the coloring 
component in cochineal extract
y In powder form, insoluble in water, soluble in alkaline 
In powder form  insoluble in water  soluble in alkaline 
water.

Carmine solution is not acid stable:
y Discoloration

y Precipitation

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Carmine Turmeric Oleoresin (Curcumin)
y Applications: y Source:
y Surimi y Extracted from curcuma longa L., a member of ginger 
y Sea food  family.
y Pasta
y Bakery‐pie fillings
y Candy
y Gelatin
y Pudding

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Turmeric Oleoresin (Curcumin) Turmeric Oleoresin (Curcumin)
y Coloring component: y Applications: y Snack
y Pudding
y Curcumin and curcuminoids y Pickle
y Gelatin
y Bakery
y Gummy bear
y Color hue: Bright yellow in acidic solution  y Confectionery
C f ti y Yogurt
y Others y Popcorn

y Finger foods

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Lutein, Xanthophyll Lutein
y Source: y Applications
y Extracted from marigold flowers y As a nutritional supplement
y Synthetic can be added to all foods
(plain in taste and flavor)
( l i  i     d fl )
y A member of carotenoids y As a natural colorant:
can be added to all food
(a bright yellow color in water solution)

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Caramel Caramel
y Source: y Applications:
y Reaction products of carbohydrates during heating y Beverage
y Usually ammonium and sulfate are added
y Negatively charged
y Bakery
y Positively charged
l h d y Snack
S k
y Confectionery
y Stability
y Others
y Light: very stable
y Heat: very stable
y Acid: use acid stable type

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Extraction methods
y Liquid–liquid extraction (LLE) consists in
transferring one (or more) solute(s) contained in a
feed solution to another immiscible liquid (solvent).
The solvent that is enriched in solute(s) is called
extract. The end!
The end!
y Maceration
y Ultrasound‐assisted solvent extraction
y Soxhlet extraction
y Extraction with supercritical fluids

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