Food Dyes
Color regulating compounds are a group of substances that give products color. This group of substances includes those compounds that change the color of the product as a result of the interaction with the components of the food raw material and the finished product. For example, sulfuric acid and sulfuric anhydride (sulfur dioxide) are characterized by bleaching and preserving properties, which interfere with the enzymatic darkening of fruits and vegetables, and suppress the process of melanoid formation.
Coloring of food products in Georgia is regulated by state standards. Both natural and synthetic organic coloring substances are used as food dyes.Food dyes are used in many branches of the food industry, most often in the production of confectionery and non-alcoholic beverages, as well as some types of liqueur-vodka. Both natural dyes and synthetic substances of organic or inorganic nature, which are harmless to the body from a toxicological or carcinogenic point of view, are used to color food products.
No food coloring, like other food additives, has any nutritional value, although coloring products has existed since time immemorial. And it was also regulated. This is explained by the fact that, on the one hand, during the technological processing of food products, many of them lose their natural color and acquire a different color, which no longer has an attractive appearance, on the other hand, it is necessary to take into account the demands of the consumer, who has become accustomed to products painted in bright and attractive colors, which are imitations of the natural colors of plant products,for example, the color of caramel.
Natural dyes are a mixture of carotenoids, anthocyanins, flavonoids, chlorophyll and other natural components; And only one - nanny - is a herbal powder. All natural dyes can be used to color food products, and saffron and saffron, in addition to coloring, also have flavoring properties.
The source of natural dyes is not only plant substances. For example, in the food industry, a red dye extracted from the wings of birds is used, which is a mixture of carotenoids and is intended for coloring fish products and artificial caviar.
Natural dyes have been studied by toxicological studies, as a result of which maximum permissible level values have been established for some of them. There is practically no harmless substance among synthetic dyes. They may not be acutely toxic, but many may be potential carcinogens, mutagens, or allergens. In this regard, alkaline and fat-soluble dyes, which should not be used as food additives, are particularly dangerous.
Only three of the synthetic organic dyes are permitted – tartrazine (yellow dye), indigo carmine (blue) and amaranth (red). The Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO) have assigned amaranth and tartrazine to category A dyes, which Approved for use in food to include toxicological evaluation data.
Not only the range of food dyes is limited, but also the list of food products that can be colored with synthetic organic dyes is strictly regulated. For example, the use of all three named synthetic dyes is permitted for coloring confectionery products - candies, caramels, dragees, lozenges, marmalades, creams and cakes. Coloring of non-alcoholic, carbonated and non-carbonated drinks and syrups is allowed only with amaranth and tartrazine. In addition, amaranth can be used to color liquor-birch products (liqueurs, tinctures, punches), dry drinks and dry fruit cakes.
The laws of most countries of the world prohibit the use of food dyes to color such basic food products as milk, meat, bread, flour, as well as dietary and specialized baby food products.
Currently, more than 80 food dyes are registered in international practice, of which up to 60 are allowed to be used in our country.
Here are some of the more common paint features.
Amaranth E 123 is a red synthetic dye used in some countries to color beverages and confectionery. Its daily recommended dose is 1.5 mg/kg.
Tartrazine E102 - yellow synthetic dye - is used to color confectionery and beverages. Tartrazine can cause hypersensitivity, which should be considered in the production of confectionery and baby food products.
The use of tartrazine as a dye is allowed in non-alcoholic drinks in a dose not exceeding 30 mg/l, and in liquor-birch products - in the amount of 50 mg/l; Up to 30 mg/kg of tartrazine is allowed in ice cream, and in caramel and fruit-berry candies - no more than 50 mg/kg (only tartrazine or with indigo carmine).
Indigo carmine E132 is a blue synthetic dye used to color confectionery and beverages. Its permissible dose in non-alcoholic drinks and ice cream is no more than 30 mg/l, and in liquor-birch, candies and caramel - no more than 50 mg/l. (only with indigocarmine or tartrazine).
The combination of tartrazine and indigocarmine allows the product to be colored green. The source of the natural blue dye - indigo carmine - is the indigo plant, which is cultivated in Africa, America and India.
Red dye E103 is used for coloring confectionery products; The permissible norm is no more than 30 mg/kg.
Yellow "sunset" E110 is used in the production of non-alcoholic beverages. It is allowed in all countries of Europe and the Commonwealth of Independent States in a dose not exceeding 5 mg/l.
Annatto E160 - yellow dye - is used to color cream butter, margarine and cheese.Annatto extracts, Bixin E160B is a yellow dye; The permissible dose is 2.5 mg/kg, daily – 0.175 mg.
Curcumin E100 is a dye that contains the natural dye curcumin E100 (i) obtained from the plant turmeric (yellow ginger) and turmeric E100 (ii) turmeric root powder. 0.25 mg/kg and 0.1 mg/kg, respectively. Both turmeric and curcumin are used in Russia and many European countries.
Dyes (whether natural or artificial) are part of our daily life. It should be taken into account that the more intense the color of the food, the more likely it is to contain a lot of additives. It is our duty as consumers to pay attention to food labels. After all, dyes are chemical additives that are added to food to make it more attractive to us.
