Food coloring, or color additive, is any dye,

pigment A pigment is a colored material that is completely or nearly insoluble in water. In contrast, dyes are typically soluble, at least at some stage in their use. Generally dyes are often organic compounds whereas pigments are often inorganic compo ...

, or substance that imparts

color Color ( American English) or colour (British English) is the visual perceptual property deriving from the spectrum of light interacting with the photoreceptor cells of the eyes. Color categories and physical specifications of color are ass ...

when it is added to

food Food is any substance consumed by an organism for nutritional support. Food is usually of plant, animal, or fungal origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is ...

drink A drink or beverage is a liquid intended for human consumption. In addition to their basic function of satisfying thirst, drinks play important roles in human culture. Common types of drinks include plain drinking water, milk, juice, smoothies ...

. They come in many forms consisting of

liquids A liquid is a nearly incompressible fluid that conforms to the shape of its container but retains a (nearly) constant volume independent of pressure. As such, it is one of the four fundamental states of matter (the others being solid, gas, a ...

powders A powder is a dry, bulk solid composed of many very fine particles that may flow freely when shaken or tilted. Powders are a special sub-class of granular materials, although the terms ''powder'' and ''granular'' are sometimes used to distin ...

gel A gel is a semi-solid that can have properties ranging from soft and weak to hard and tough. Gels are defined as a substantially dilute cross-linked system, which exhibits no flow when in the steady-state, although the liquid phase may still di ...

s, and pastes. Food coloring is used in both commercial food production and domestic cooking. Food colorants are also used in a variety of non-food applications, including

cosmetics Cosmetics are constituted mixtures of chemical compounds derived from either natural sources, or synthetically created ones. Cosmetics have various purposes. Those designed for personal care and skin care can be used to cleanse or protec ...

pharmaceutical A medication (also called medicament, medicine, pharmaceutical drug, medicinal drug or simply drug) is a drug used to diagnose, cure, treat, or prevent disease. Drug therapy ( pharmacotherapy) is an important part of the medical field an ...

s, home craft projects, and medical devices.

Purpose of food coloring

People associate certain colors with certain flavors, and the color of food can influence the perceived flavor in anything from

candy Candy, also called sweets (British English) or lollies (Australian English, New Zealand English), is a confection that features sugar as a principal ingredient. The category, called ''sugar confectionery'', encompasses any sweet confection, i ...

wine Wine is an alcoholic drink typically made from fermented grapes. Yeast consumes the sugar in the grapes and converts it to ethanol and carbon dioxide, releasing heat in the process. Different varieties of grapes and strains of yeasts ...

. Sometimes, the aim is to simulate a color that is perceived by the consumer as natural, such as adding red coloring to

glacé cherries Candied fruit, also known as glacé fruit, is whole fruit, smaller pieces of fruit, or pieces of peel, placed in heated sugar syrup, which absorbs the moisture from within the fruit and eventually preserves it. Depending on the size and type o ...

(which would otherwise be beige), but sometimes it is for effect, like the green

ketchup Ketchup or catsup is a table condiment with a sweet and tangy flavor. The unmodified term ("ketchup") now typically refers to tomato ketchup, although early recipes used egg whites, mushrooms, oysters, grapes, mussels, or walnuts, among oth ...

that

Heinz The H. J. Heinz Company is an American food processing company headquartered at One PPG Place in Pittsburgh, Pennsylvania. The company was founded by Henry J. Heinz in 1869. Heinz manufactures thousands of food products in plants on six conti ...

launched in 2000. Color additives are used in foods for many reasons including: * To make food more attractive, appealing, appetizing, and informative * Offset color loss due to exposure to light, air, temperature extremes, moisture and storage conditions * Correct natural variations in color * Enhance colors that occur naturally * Provide color to colorless and "fun" foods * Allow consumers to identify products on sight, like candy flavors or medicine dosages

Regulation

While naturally derived colors are not required to be certified by a number of regulatory bodies throughout the world (including the U.S.

FDA The United States Food and Drug Administration (FDA or US FDA) is a federal agency of the Department of Health and Human Services. The FDA is responsible for protecting and promoting public health through the control and supervision of food s ...

), they still need to be approved for use in that country. Food colorings are tested for safety by various bodies around the world and sometimes different bodies have different views on food color safety.

Canadian regulations

Food in

Canada Canada is a country in North America. Its Provinces and territories of Canada, ten provinces and three territories extend from the Atlantic Ocean to the Pacific Ocean and northward into the Arctic Ocean, covering over , making it the world ...

cannot be sold with more than: * 300 ppm of dyes including allura red, amaranth, erythrosine, indigotine, sunset yellow FCF or tartrazine or any combination of these unless specified * 100 ppm of fast green FCF or brilliant blue FCF or any combination of these * 300 ppm of

allura red Allura Red AC is a red azo dye that goes by several names, including FD&C Red 40. It is used as a food dye and has the E number E129. It is usually supplied as its red sodium salt, but can also be used as the calcium and potassium salts. These ...

amaranth ''Amaranthus'' is a cosmopolitan genus of annual or short-lived perennial plants collectively known as amaranths. Some amaranth species are cultivated as leaf vegetables, pseudocereals, and ornamental plants. Catkin-like cymes of densely p ...

erythrosine Erythrosine, also known as Red No. 3, is an organoiodine compound, specifically a derivative of fluorone. It is a pink dye which is primarily used for food coloring. It is the disodium salt of 2,4,5,7-tetraiodo fluorescein. Its maximum absorba ...

, indigotine,

sunset yellow FCF Sunset yellow FCF (also known as orange yellow S, or C.I. 15985) is a petroleum-derived orange azo dye with a pH dependent maximum absorption at about 480 nm at pH 1 and 443 nm at pH 13 with a shoulder at 500 nm. When added to f ...

tartrazine Tartrazine is a synthetic lemon yellow azo dye primarily used as a food coloring. It is also known as E number E102, C.I. 19140, FD&C Yellow 5, Yellow 5 Lake, Acid Yellow 23, Food Yellow 4, and trisodium 1-(4-sulfonatophenyl)-4-(4-sulfonatop ...

and

fast green FCF Fast Green FCF, also called Food green 3, FD&C Green No. 3, Green 1724, Solid Green FCF, and C.I. 42053, is a turquoise triarylmethane food dye. Its E number is E143. Fast Green FCF is recommended as a replacement of Light Green SF yellowish i ...

brilliant blue FCF Brilliant blue FCF (Blue 1) is a synthetic organic compound used primarily as a blue colorant for processed foods, medications, dietary supplements, and cosmetics. It is classified as a triarylmethane dye and is known under various names, such ...

combined * 150 ppm of ponceau SX dye.

U.S. regulations

The U.S. FDA's permitted colors are classified as subject to certification or exempt from certification in Code of Federal Regulations – Title 21 Part 73 & 74, both of which are subject to rigorous safety standards prior to their approval and listing for use in foods. * Certified colors are synthetically produced and are used widely because they impart an intense, uniform color, are less expensive, and blend more easily to create a variety of hues. There are nine certified color additives approved for use in the United States. Certified food colors generally do not add undesirable flavors to foods. *Colors that are exempt from certification include pigments derived from natural sources such as vegetables, minerals, or animals. Nature derived color additives are typically more expensive than certified colors and may add unintended flavors to foods. Examples of exempt colors include

annatto Annatto ( or ) is an orange-red condiment and food coloring derived from the seeds of the achiote tree ('' Bixa orellana''), native to tropical America. It is often used to impart a yellow or orange color to foods, but sometimes also for its f ...

, beet extract,

caramel Caramel ( or ) is an orange-brown confectionery product made by heating a range of sugars. It can be used as a flavoring in puddings and desserts, as a filling in bonbons, or as a topping for ice cream and custard. The process of caramelizati ...

, beta-carotene, turmeric and grape skin extract. This list contains substances which may have synthetic origins, such as nature identical beta-carotene. In the United States, FD&C numbers (which indicate that the FDA has approved the colorant for use in foods,

drug A drug is any chemical substance that causes a change in an organism's physiology or psychology when consumed. Drugs are typically distinguished from food and substances that provide nutritional support. Consumption of drugs can be via inhalati ...

s and

) are given to approved synthetic food dyes that do not exist in nature, while in the European Union, E numbers are used for all additives, both synthetic and natural, that are approved in food applications. The food colors are known by E numbers that begin with a 1, such as E100 (

turmeric Turmeric () is a flowering plant, ''Curcuma longa'' (), of the ginger family, Zingiberaceae, the rhizomes of which are used in cooking. The plant is a perennial, rhizomatous, herbaceous plant native to the Indian subcontinent and Southeast As ...

) or E161b (

lutein Lutein (;"Lutein"

European Food Safety Authority The European Food Safety Authority (EFSA) is the agency of the European Union (EU) that provides independent scientific advice and communicates on existing and emerging risks associated with the food chain. EFSA was established in February 2002, ...

. Color Directive 94/36/EC, enacted by the European Commission in 1994, outlines permitted natural and artificial colors with their approved applications and limits in different foodstuffs. This is binding to all member countries of the EU. Any changes have to be implemented into their national laws within a given time frame. In non-EU member states, food additives are regulated by their national authorities, which usually, but not in all cases, try to harmonize with the laws adopted by the EU. Most other countries have their own regulations and list of food colors which can be used in various applications, including maximum daily intake limits.

Permitted synthetic colorants

E.U.

E numbers 102-143 cover the range of artificial colors. The EU maintains a list of currently allowed additives. Some artificial dyes approved for food use in the EU include: * E104: Quinoline yellow * E122:

Carmoisine Azorubine is an azo dye consisting of two naphthalene subunits. It is a red solid. It is mainly used in foods that are heat-treated after fermentation. It has E number E122. Uses In the US, this color was listed in 1939 as FD&C Red No. 10 for ...

* E124:

Ponceau 4R Ponceau 4R (known by more than 100 synonyms,Abbey J, et at. Colorants. pp 459-465 in Encyclopedia of Food Safety, Vol 2: Hazards and Diseases. Eds, Motarjemi Y et al. Academic Press, 2013. including as C.I. 16255,FDA. 9 November 2008Food and ...

* E131: Patent blue V * E142: Green S

U.S.

In the US, the following seven artificial colorings are generally permitted in food (the most common in bold) . The

lakes A lake is an area filled with water, localized in a basin, surrounded by land, and distinct from any river or other outlet that serves to feed or drain the lake. Lakes lie on land and are not part of the ocean, although, like the much larger ...

of these colorings are also permitted except the lake of Red No. 3. * FD&C Blue No. 1 –

Brilliant blue FCF Brilliant blue FCF (Blue 1) is a synthetic organic compound used primarily as a blue colorant for processed foods, medications, dietary supplements, and cosmetics. It is classified as a triarylmethane dye and is known under various names, such ...

, E133 (blue shade) *FD&C Blue No. 2 – Indigotine, E132 (

indigo Indigo is a deep color close to the color wheel blue (a primary color in the RGB color space), as well as to some variants of ultramarine, based on the ancient dye of the same name. The word "indigo" comes from the Latin word ''indicum'', m ...

shade) *FD&C Green No. 3 –

Fast green FCF Fast Green FCF, also called Food green 3, FD&C Green No. 3, Green 1724, Solid Green FCF, and C.I. 42053, is a turquoise triarylmethane food dye. Its E number is E143. Fast Green FCF is recommended as a replacement of Light Green SF yellowish i ...

, E143 (turquoise shade) *FD&C Red No. 3 –

Erythrosine Erythrosine, also known as Red No. 3, is an organoiodine compound, specifically a derivative of fluorone. It is a pink dye which is primarily used for food coloring. It is the disodium salt of 2,4,5,7-tetraiodo fluorescein. Its maximum absorba ...

, E127 (pink shade, commonly used in

) *FD&C Red No. 40 –

Allura red AC Allura Red AC is a red azo dye that goes by several names, including FD&C Red 40. It is used as a food dye and has the E number E129. It is usually supplied as its red sodium salt, but can also be used as the calcium and potassium salts. Th ...

, E129 (red shade) *FD&C Yellow No. 5 –

Tartrazine Tartrazine is a synthetic lemon yellow azo dye primarily used as a food coloring. It is also known as E number E102, C.I. 19140, FD&C Yellow 5, Yellow 5 Lake, Acid Yellow 23, Food Yellow 4, and trisodium 1-(4-sulfonatophenyl)-4-(4-sulfonatop ...

, E102 (yellow shade) *FD&C Yellow No. 6 –

Sunset yellow FCF Sunset yellow FCF (also known as orange yellow S, or C.I. 15985) is a petroleum-derived orange azo dye with a pH dependent maximum absorption at about 480 nm at pH 1 and 443 nm at pH 13 with a shoulder at 500 nm. When added to f ...

, E110 (orange shade) Two dyes are allowed by the FDA for limited applications: * Citrus red 2 (orange shade) – allowed only to color orange peels. * Orange B (red shade) – allowed only for use in

hot dog A hot dog (uncommonly spelled hotdog) is a food consisting of a grilled or steamed sausage served in the slit of a partially sliced bun. The term hot dog can refer to the sausage itself. The sausage used is a wiener (Vienna sausage) or a fr ...

and

sausage A sausage is a type of meat product usually made from ground meat—often pork, beef, or poultry—along with salt, spices and other flavourings. Other ingredients, such as grains or breadcrumbs may be included as fillers or extenders. ...

casings (not produced after 1978, but never delisted) Many dyes have been delisted for a variety of reasons, ranging from poor coloring properties to regulatory restrictions. Some of these delisted food colorants are: *FD&C Red No. 2 –

Amaranth ''Amaranthus'' is a cosmopolitan genus of annual or short-lived perennial plants collectively known as amaranths. Some amaranth species are cultivated as leaf vegetables, pseudocereals, and ornamental plants. Catkin-like cymes of densely p ...

, E123 *FD&C Red No. 4 –

Scarlet GN Scarlet GN, or C.I. Food Red 1, Ponceau SX, FD&C Red No. 4, or C.I. 14700 is a red azo dye once used as a food dye. As a food additive, it has the E number E125. It is usually used as a disodium salt. In the United States, it is not permitted fo ...

, E125 * FD&C Red No. 32 was used to color Florida oranges. * FD&C Orange Number 1 was one of the first water-soluble dyes to be commercialized, and one of seven original food dyes allowed under the

Pure Food and Drug Act The Pure Food and Drug Act of 1906, also known as Dr. Wiley's Law, was the first of a series of significant consumer protection laws which was enacted by Congress in the 20th century and led to the creation of the Food and Drug Administration ...

of June 30, 1906. * FD&C Orange No. 2 was used to color Florida oranges. * FD&C Yellow No. 1, 2, 3, and 4 * FD&C Violet No. 1

India

As per the Food Safety and Standard Act, 2006 In India, the following eight artificial colourings are generally permitted in food.

Global harmonization

Since the beginning of the 1960s, JECFA has promoted the development of international standards for food additives, not only by its toxicological assessments, which are continuously published by the

WHO Who or WHO may refer to: * Who (pronoun), an interrogative or relative pronoun * Who?, one of the Five Ws in journalism * World Health Organization Arts and entertainment Fictional characters * Who, a creature in the Dr. Seuss book ''Horton Hea ...

in a "Technical Report Series", but furthermore by elaborating appropriate purity criteria, which are laid down in the two volumes of the "Compendium of Food Additive Specifications" and their supplements. These specifications are not legally binding but very often serve as a guiding principle, especially in countries where no scientific expert committees have been established. In order to further regulate the use of these evaluated additives, in 1962 the WHO and FAO created an international commission, the

Codex Alimentarius The Codex Alimentarius () is a collection of internationally recognized standards, codes of practice, guidelines, and other recommendations published by the Food and Agriculture Organization of the United Nations relating to food, food production ...

, which is composed of authorities, food industry associations and consumer groups from all over the world. Within the Codex organization, the Codex Committee for Food Additives and Contaminants is responsible for working out recommendations for the application of food additives: the General Standard for Food Additives. In the light of the World Trade Organizations General Agreement on Tariffs and Trade (

GATT The General Agreement on Tariffs and Trade (GATT) is a legal agreement between many countries, whose overall purpose was to promote international trade by reducing or eliminating trade barriers such as tariffs or quotas. According to its prea ...

), the Codex Standard, although not legally binding, influences food color regulations all over the world.

Natural food dyes

Carotenoid Carotenoids (), also called tetraterpenoids, are yellow, orange, and red organic pigments that are produced by plants and algae, as well as several bacteria, and fungi. Carotenoids give the characteristic color to pumpkins, carrots, parsnips, ...

s (E160, E161, E164), chlorophyllin (E140, E141),

anthocyanin Anthocyanins (), also called anthocyans, are water-soluble vacuolar pigments that, depending on their pH, may appear red, purple, blue, or black. In 1835, the German pharmacist Ludwig Clamor Marquart gave the name Anthokyan to a chemical com ...

s (E163), and

betanin Betanin, or Beetroot Red, is a red glycosidic food dye obtained from beets; its aglycone, obtained by hydrolyzing away the glucose molecule, is betanidin. As a food additive, its E number is E162. The color of betanin depends on pH; between fou ...

(E162) comprise four main categories of plant pigments grown to color food products. Other colorants or specialized derivatives of these core groups include: *

Annatto Annatto ( or ) is an orange-red condiment and food coloring derived from the seeds of the achiote tree ('' Bixa orellana''), native to tropical America. It is often used to impart a yellow or orange color to foods, but sometimes also for its f ...

(E160b), a reddish-orange dye made from the seed of the

achiote ''Bixa orellana'', also known as achiote, is a shrub native to Central America. ''Bixa orellana'' is grown in many countries worldwide. The tree is best known as the source of annatto, a natural orange-red condiment (also called or ) obtained ...

* Caramel coloring (E150a-d), made from caramelized sugar *

Carmine Carmine ()also called cochineal (when it is extracted from the cochineal insect), cochineal extract, crimson lake, or carmine lake is a pigment of a bright- red color obtained from the aluminium complex derived from carminic acid. Specific code ...

(E120), a red dye derived from the

cochineal The cochineal ( , ; ''Dactylopius coccus'') is a scale insect in the suborder Sternorrhyncha, from which the natural dye carmine is derived. A primarily sessile parasite native to tropical and subtropical South America through North America ...

insect, '' Dactylopius coccus'' *

Elderberry ''Sambucus'' is a genus of flowering plants in the family Adoxaceae. The various species are commonly called elder or elderberry. The genus was formerly placed in the honeysuckle family, Caprifoliaceae, but was reclassified as Adoxaceae due to ...

juice (E163) *

Lycopene Lycopene is an organic compound classified as a tetraterpene and a carotene. Lycopene (from the neo-Latin '' Lycopersicum'', the tomato species) is a bright red carotenoid hydrocarbon found in tomatoes and other red fruits and vegetables. Occ ...

(E160d) *

Paprika Paprika ( US , ; UK , ) is a spice made from dried and ground red peppers. It is traditionally made from ''Capsicum annuum'' varietals in the Longum group, which also includes chili peppers, but the peppers used for paprika tend to be milder a ...

(E160c) *

Turmeric Turmeric () is a flowering plant, ''Curcuma longa'' (), of the ginger family, Zingiberaceae, the rhizomes of which are used in cooking. The plant is a perennial, rhizomatous, herbaceous plant native to the Indian subcontinent and Southeast As ...

/curcumin (E100) Blue colors are especially rare. One feasible blue dye currently in use is derived from spirulina. Some recent research has explored associating anthocyanins with other phenolics or aluminium ions to develop blue colours. However, the inherent problems posed by the nature of the food matrix, and the need for long‐term stability, makes this a very difficult objective. The pigment

genipin Genipin is a chemical compound found in '' Genipa americana'' fruit extract. It is an aglycone derived from an iridoid glycoside called geniposide which is also present in fruit of ''Gardenia jasminoides''. Genipin is an excellent natural cros ...

, present in the fruit of ''

Gardenia jasminoides ''Gardenia jasminoides'', commonly known as gardenia, is an evergreen flowering plant in the coffee family Rubiaceae. It is native to parts of South-East Asia. Wild plants range from 30 centimetres to 3 metres (about 1 to 10 feet) in height. The ...

'', can be treated with amino acids to produce the blue pigment gardenia blue, which is approved for use in Japan but not the EU or the USA. To ensure reproducibility, the colored components of these substances are often provided in highly purified form. For stability and convenience, they can be formulated in suitable carrier materials (solid and liquids).

Hexane Hexane () is an organic compound, a straight-chain alkane with six carbon atoms and has the molecular formula C6H14. It is a colorless liquid, odorless when pure, and with boiling points approximately . It is widely used as a cheap, relatively ...

acetone Acetone (2-propanone or dimethyl ketone), is an organic compound with the formula . It is the simplest and smallest ketone (). It is a colorless, highly volatile and flammable liquid with a characteristic pungent odour. Acetone is miscible ...

, and other

solvents A solvent (s) (from the Latin '' solvō'', "loosen, untie, solve") is a substance that dissolves a solute, resulting in a solution. A solvent is usually a liquid but can also be a solid, a gas, or a supercritical fluid. Water is a solvent for ...

break down cell walls in the fruit and vegetables and allow for maximum extraction of the coloring. Traces of these may still remain in the finished colorant, but they do not need to be declared on the product label. These solvents are known as carry-over ingredients.

Criticism and health implications

Widespread public belief that artificial food coloring causes

ADHD Attention deficit hyperactivity disorder (ADHD) is a neurodevelopmental disorder characterised by excessive amounts of inattention, hyperactivity, and impulsivity that are pervasive, impairing in multiple contexts, and otherwise age-inapp ...

-like hyperactivity in children originated from Benjamin Feingold, a pediatric allergist from California, who proposed in 1973 that

salicylates Salicylic acid is an organic compound with the formula HOC6H4CO2H. A colorless, bitter-tasting solid, it is a precursor to and a metabolite of aspirin (acetylsalicylic acid). It is a plant hormone, and has been listed by the EPA Toxic Subst ...

, artificial colors, and artificial flavors cause hyperactivity in children; however, there is no evidence to support broad claims that food coloring causes

food intolerance Food intolerance is a detrimental reaction, often delayed, to a food, beverage, food additive, or compound found in foods that produces symptoms in one or more body organs and systems, but generally refers to reactions other than food allergy. Fo ...

and ADHD-like behavior in children. It is possible that certain food colorings may act as a trigger in those who are genetically predisposed, but the evidence is weak. Despite concerns expressed that food colorings may cause ADHD-like behavior in children,FDA
Background Document for the Food Advisory Committee: Certified Color Additives in Food and Possible Association with Attention Deficit Hyperactivity Disorder in Children: March 30-31, 2011
/ref> the collective evidence does not support this assertion. The U.S.

and other food safety authorities regularly review the scientific literature, and led the UK

Food Standards Agency , type = Non-ministerial government department , nativename = , nativename_a = , nativename_r = , logo = Food Standards Agency.svg , logo_width = , logo_caption = , seal = , seal_width = , seal_caption = , picture = , picture_width = , ...

(FSA) to commission a study by researchers at Southampton University of the effect of a mixture of six food dyes (

ponceau 4R Ponceau 4R (known by more than 100 synonyms,Abbey J, et at. Colorants. pp 459-465 in Encyclopedia of Food Safety, Vol 2: Hazards and Diseases. Eds, Motarjemi Y et al. Academic Press, 2013. including as C.I. 16255,FDA. 9 November 2008Food and ...

, quinoline yellow,

sunset yellow Sunset yellow FCF (also known as orange yellow S, or C.I. 15985) is a petroleum-derived orange azo dye with a pH dependent maximum absorption at about 480 nm at pH 1 and 443 nm at pH 13 with a shoulder at 500 nm. When added to f ...

and

carmoisine Azorubine is an azo dye consisting of two naphthalene subunits. It is a red solid. It is mainly used in foods that are heat-treated after fermentation. It has E number E122. Uses In the US, this color was listed in 1939 as FD&C Red No. 10 for ...

(dubbed the "Southampton 6")) on children in the general population. These colorants are found in beverages.Sarah Chapman of Chapman Technologies on behalf of Food Standards Agency in Scotland. March 2011 uidelines on approaches to the replacement of Tartrazine, Allura Red, Ponceau 4R, Quinoline Yellow, Sunset Yellow and Carmoisine in food and beverages/ref> The study found "a possible link between the consumption of these artificial colours and a sodium benzoate preservative and increased hyperactivity" in the children; the advisory committee to the FSA that evaluated the study also determined that because of study limitations, the results could not be extrapolated to the general population, and further testing was recommended. The U.S. FDA did not make changes following the publication of the Southampton study. Following a citizen petition filed by the

Center for Science in the Public Interest The Center for Science in the Public Interest (CSPI) is a Washington, D.C.-based non-profit watchdog and consumer advocacy group that advocates for safer and healthier foods. History and funding CSPI is a consumer advocacy organization. It ...

in 2008, requesting the FDA ban several food additives, the FDA reviewed the available evidence, and still made no changes. The European regulatory community, with an emphasis on the

precautionary principle The precautionary principle (or precautionary approach) is a broad epistemological, philosophical and legal approach to innovations with potential for causing harm when extensive scientific knowledge on the matter is lacking. It emphasizes cauti ...

, required labelling and temporarily reduced the

acceptable daily intake Acceptable daily intake or ADI is a measure of the amount of a specific substance (originally applied for a food additive, later also for a residue of a veterinary drug or pesticide) in food or drinking water that can be ingested (orally) daily ove ...

(ADI) for the food colorings; the UK FSA called for voluntary withdrawal of the colorings by food manufacturers. However, in 2009 the EFSA re-evaluated the data at hand and determined that "the available scientific evidence does not substantiate a link between the color additives and behavioral effects" for any of the dyes.EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS
091113 efsa.europa.eu Scientific Opinion on the re-evaluation of Ponceau 4R (E 124) as a food additive
EFSA Journal 2009; 7(11):1328

History of artificial food colorants

The addition of colorants to foods is thought to have occurred in Egyptian cities as early as 1500 BC, when candy makers added natural extracts and wine to improve the products' appearance. During the

Middle Ages In the history of Europe, the Middle Ages or medieval period lasted approximately from the late 5th to the late 15th centuries, similar to the post-classical period of global history. It began with the fall of the Western Roman Empire ...

, the economy in the European countries was based on agriculture, and the peasants were accustomed to producing their own food locally or trading within the village communities. Under feudalism, aesthetic aspects were not considered, at least not by the vast majority of the generally very poor population. This situation changed with urbanization at the beginning of the

Modern Age The term modern period or modern era (sometimes also called modern history or modern times) is the period of history that succeeds the Middle Ages (which ended approximately 1500 AD). This terminology is a historical periodization that is applie ...

, when trade emerged—especially the import of precious spices and colors. One of the first food laws, created in Augsburg, Germany, in 1531, concerned spices or colorants and required

saffron Saffron () is a spice derived from the flower of ''Crocus sativus'', commonly known as the "saffron crocus". The vivid crimson stigma and styles, called threads, are collected and dried for use mainly as a seasoning and colouring agent i ...

counterfeiters to be burned. With the onset of the industrial revolution, people became dependent on foods produced by others. These new urban dwellers demanded food at low cost. Analytical chemistry was still primitive and regulations few. The adulteration of foods flourished. Heavy metal and other inorganic element-containing compounds turned out to be cheap and suitable to "restore" the color of watered-down milk and other foodstuffs, some more lurid examples being: *

Red lead Red is the color at the long wavelength end of the visible spectrum of light, next to orange and opposite violet. It has a dominant wavelength of approximately 625–740 nanometres. It is a primary color in the RGB color model and a secondary ...

(Pb₃O₄) and

vermillion Vermilion (sometimes vermillion) is a color, color family, and pigment most often made, since antiquity until the 19th century, from the powdered mineral cinnabar (a form of mercury sulfide, which is toxic) and its corresponding color. It is ...

(HgS) were routinely used to color cheese and confectionery. * Copper arsenite (CuHAsO₃) was used to recolor used tea leaves for resale. It also caused two deaths when used to color a dessert in 1860. Sellers at the time offered more than 80 artificial coloring agents, some invented for dyeing textiles, not foods. Many color additives had never been tested for toxicity or other adverse effects. Historical records show that injuries, even deaths, resulted from tainted colorants. In 1851, about 200 people were poisoned in England, 17 of them fatally, directly as a result of eating adulterated lozenges. In 1856,

mauveine Mauveine, also known as aniline purple and Perkin's mauve, was one of the first synthetic dyes. It was discovered serendipitously by William Henry Perkin in 1856 while he was attempting to synthesise the phytochemical quinine for the treatment of m ...

, the first synthetic color, was developed by

Sir William Henry Perkin Sir William Henry Perkin (12 March 1838 – 14 July 1907) was a British chemist and entrepreneur best known for his serendipitous discovery of the first commercial synthetic organic dye, mauveine, made from aniline. Though he failed in trying ...

and by the turn of the century, unmonitored color additives had spread through Europe and the United States in all sorts of popular foods, including ketchup, mustard, jellies, and wine. Originally, these were dubbed 'coal-tar' colors because the starting materials were obtained from

bituminous coal Bituminous coal, or black coal, is a type of coal containing a tar-like substance called bitumen or asphalt. Its coloration can be black or sometimes dark brown; often there are well-defined bands of bright and dull material within the seams. It ...

. Synthetic dyes are often less costly and technically superior to natural dyes.

History of regulation

Concerns over food safety led to numerous regulations throughout the world. German food regulations released in 1882 stipulated the exclusion of dangerous "minerals" such as arsenic, copper, chromium, lead, mercury, and zinc, which were frequently used as ingredients in colorants. In contrast to today's regulatory guidelines, these first laws followed the principle of a negative listing (substances not allowed for use); they were already driven by the main principles of today's food regulations all over the world, since all of these regulations follow the same goal: the protection of consumers from toxic substances and from fraud. In the United States, the

Pure Food and Drug Act of 1906 The Pure Food and Drug Act of 1906, also known as Dr. Wiley's Law, was the first of a series of significant consumer protection laws which was enacted by Congress in the 20th century and led to the creation of the Food and Drug Administration ...

reduced the permitted list of synthetic colors from 700 down to seven. The seven dyes initially approved were Ponceau 3R (FD&C Red No. 1),

(FD&C Red No. 2),

(FD&C Red No. 3), indigotine (FD&C Blue No. 2), light green SF (FD&C Green No. 2), naphthol yellow 1 (FD&C Yellow No. 1), and orange 1 (FD&C Orange No. 1). Even with updated food laws, adulteration continued for many years. In the 20th century, improved chemical analysis and testing led to the replacement of the negative lists by positive listings. Positive lists consist of substances allowed to be used for the production and the improvement of foods. Most prevailing legislations are based on positive listing. Positive listing implies that substances meant for human consumption have been tested for their safety, and that they have to meet specified purity criteria prior to their approval by the corresponding authorities. In 1962, the first

EU directive The European Union (EU) is a supranational political and economic union of member states that are located primarily in Europe. The union has a total area of and an estimated total population of about 447million. The EU has often been de ...

(62/2645/EEC) approved 36 colorants, of which 20 were naturally derived and 16 were synthetic. This directive did not list which food products the colorants could or could not be used in. At that time, each

member state A member state is a state that is a member of an international organization or of a federation or confederation. Since the World Trade Organization (WTO) and the International Monetary Fund (IMF) include some members that are not sovereign s ...

could designate where certain colors could and could not be used. In Germany, for example, quinoline yellow was allowed in puddings and desserts, but

was not. The reverse was true in France. This was updated in 1989 with 89/107/EEC, which concerned food additives authorized for use in foodstuffs.

Chemical structures of representative colorants

File:Betanin.svg ,

Betanin Betanin, or Beetroot Red, is a red glycosidic food dye obtained from beets; its aglycone, obtained by hydrolyzing away the glucose molecule, is betanidin. As a food additive, its E number is E162. The color of betanin depends on pH; between fou ...

, a magenta dye, mainly produced from beets. File:Anthocyanidine.svg ,

Anthocyanin Anthocyanins (), also called anthocyans, are water-soluble vacuolar pigments that, depending on their pH, may appear red, purple, blue, or black. In 1835, the German pharmacist Ludwig Clamor Marquart gave the name Anthokyan to a chemical com ...

, a red to blue dye depending on functional groups and pH. File:Beta-Carotin.svg, beta-Carotene, a yellow to orange colorant. File:Indigo carmine.svg ,

Indigo Carmine Indigo carmine, or 5,5′-indigodisulfonic acid sodium salt, is an organic salt derived from indigo by aromatic sulfonation, which renders the compound soluble in water. It is approved for use as a food colorant in the U.S and E.U. to produce ...

, which is blue. File:Allura Red AC Structural Formula V1.svg ,

Allura Red AC Allura Red AC is a red azo dye that goes by several names, including FD&C Red 40. It is used as a food dye and has the E number E129. It is usually supplied as its red sodium salt, but can also be used as the calcium and potassium salts. Th ...

, which is red. File:Quinoline Yellow WS.svg ,

Quinoline Yellow WS Quinoline Yellow WS is a mixture of organic compounds derived from the dye Quinoline Yellow SS (spirit soluble). Owing to the presence of sulfonate groups, the WS dyes are water-soluble (WS). It is a mixture of disulfonates (principally), mono ...

, which is yellow.

References

External links

FDA/CFSAN Food Color FactsNATCOL: What are natural food colours?CSPI: Food Dyes Pose Rainbow of Risks
{{Authority control Food additives Food technology