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الملونـــــة الملونـــــة المــــواد المــــوادFood ColorsFood Colors
ابوجنــاح. سعيـــد يحيــــى دالزراعة – كلية االغدية علوم قسم
طرابلـــس جامعـــة
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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.
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REASONS for Color Uses
Used to :Used to : Offset color loss due to exposure to light, air, Offset color loss due to exposure to light, air,
temperature extremes, moisture and storage temperature extremes, moisture and storage conditionsconditions
Correct natural variations in color.Correct natural variations in color. Enhance colors that occur naturally.Enhance colors that occur naturally. Provide color to colorless and “fun” foodsProvide color to colorless and “fun” foods
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Adding colour - Do we need it?
Which one would you buy?
And which do you think would taste better?Some people react badly to tartrazine.
Some manufacturers have started to replace it with turmeric oleoresin.
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Food and Color additives(According to FDA regulations)
Color additive
Those that require certification from FDA
Those that are exempted from certification
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COLOR ADDITIVES EXEMPT FROM CERTIFICATION
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 -Apo-8'-carotenal. 73.95 -Carotene.
73.100 Cochineal extract; carmine.
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COLOR ADDITIVES EXEMPT FROM CERTIFICATION
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.
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COLOR 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.
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Natural Colors Permitted in USA Curcumin
(i) Riboflavin, (ii) Riboflavin-5'-phosphate
Cochineal; Carminic acid; Carmines
Chlorophylls and chlorophyllins
Copper complexes of chlorophyll and
chlorophyllins
Plain caramel
Caustic sulphite caramel
Ammonia caramel
Sulphite ammonia caramel
Carotenes Annatto; Bixin; Norbixin Paprika extract; Capsanthian;Capsorubin Lycopene Beta-apo-8'-carotenal (C30) Ethyl ester of beta-apo-8'-carotenoicacid (C30) Lutein Canthaxanthin Beetroot Red; Betanin Anthocyanins
*Colours in pink are controversial
Calcium carbonate Titanium dioxide Iron oxides and hydroxides Aluminium Silver Gold
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Food colors can be divided into four categories: 1) Natural colors: Natural colors are pigments made
by living organisms.
Usually, pigments made by modification of materials from living organisms, such as caramel,
vegetable carbon, and Cu-chlorophyllin (vide infra), are also considered natural though
they are in fact (except for carbon) not found in nature.
2) Nature-identical colors: Nature-identical colors are man-made pigments which are also found
in nature.
Examples are β-carotene, canthaxanthin, and riboflavin.
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3) * Naturally Modified colors
Example: Caramel Colors
4)* Synthetic Colors
Man-made colors – Not found in nature
(Derived from coal tar or Petroleum )
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Classification of Natural Colorants May be classified into one of two general
categories
Non-nitrogenous pigments Flavonoids, carotenoids, quinones
Nitrogenous pigments Chlorophylls, bilins, flavals
Alternatively, may be classified based on whether pigment contains metal-coordinated porphyrin rings
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Non-Nitrogenous Pigments
Flavonoids Anthocyanins Anthoxanthins
Carotenoids Carotenes Xanthophylls
Quinones Benzoquinones Naphthoquinones Anthraquinones Polycyclic quinones
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Flavonoids
Found extensively in plants but of only limited occurrence in animals
Consist of a 15-carbon flavone (2-phenylbenzopyrone) skeleton
Hydrogen atoms (H) replaced either by hydroxyl (-OH) or methoxyl (-OCH3) groups
Occur in living tissue mainly in combination with sugar molecules, forming glycosides
Take one of two forms Anthocyanins Anthoxanthins
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Anthocyanins Responsible for the red buds and young shoots,
purple and purple-red colors of autumn leaves Also occur in blossoms, fruits, and roots (beets) Typically red in acid, violet in neutral, and blue in
alkaline solution More than one anthocyanin may be present The colors of many flowers are caused by the
presence of both anthocyanins and plastid pigments
Small genetic changes in varieties or species may lead to the development of different anthocyanins
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Anthocyanins
Color dependent on source material and pH Grape skin extract, at pH 3 will give a red/blue
shade, becoming increasingly blue as the pH moves towards neutral
Elderberry will give more red-orange color at pH 3
Red cabbage extract gives a characteristic red-blue shade that is less sensitive to pH change
Black carrot juice will give a spectral red color at pH 3 that remains red up to pH 4.5 – 5.0
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Carotenoids
All animals depend upon vitamin A or one of its precursors, such as carotene, for normal metabolism and growth
By far the most important, conspicuous, and widely distributed in both plants and animals
Synthesized by bacteria, fungi, algae, and other plants
Non-nitrogenous yellow, orange, or red pigments
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Carotenoids Generally insoluble in water Dissolve readily in fat solvents such as alcohol,
ether, and chloroform Readily bleached by light and exposure to
atmospheric oxygen Unstable in acids such as sulfuric acid. Occur as two major types
Hydrocarbon class, or carotenes Oxygenated (alcoholic) class, or xanthophylls.
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Carotenoids Some animals selectively assimilate
members of one class or the other The horse absorbs through its intestine only
the carotenes (food contains mostly xanthophylls)
The domestic hen stores only members of the xanthophyll class, as do many fishes and invertebrates.
Certain frogs, octopus species, and humans, assimilate and store both classes in the liver and in fat deposits.
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Carotenoids
Fat souble synthetically produced natural pigments. Colors range from yellow to red. Sensitive to oxygen (note the conjugated double bonds). Isomerized during heat processing.
-CAROTENE (0.6 ug = 1IU)
-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
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Carotenes
O
OCanthaxanthin (No Vit A activity)
O
H
Beta-Apo-Carotenal ( 0.83 ug = 1 IU )
Beta Carotene ( 0.6ug = 1 IU )
OCH3
O OH
O
Bixin (Annatto)
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Commercial Forms of Carotenioids Available:
Liquid suspension in vegetable oil Semi-solid suspension -25% in hydro genated
vegetable oil Beadlet-water dispersible Emulsion, beverage type
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Commercial 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.
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SUGGESTED 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
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Some Carotenoid Applications
Food Product Carotenoid CommentsSimulated dairy
products -carotene beadlets Provides color and Vit A Meat And Simulated Meat Products 10% Canthaxanthin beadlets Enhances ColorTomato Products 10% Canthaxanthin beadlets Restore ColorFrozen And Dried Egg Yolk Products -carotene suspensions, Improves color of foods
beadlets made from these productsJuices & beverages -carotene Beadlets Yellow color, adds Vit AFrostings -carotene Beadlets Lighter colors like lemon,
peach
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Some Carotenoid Applications
Food Product Carotenoid Comments
Margarine -carotene suspensions Uniform color, Vit A
Butter -carotene Suspensions Standard color,Vit A
Cheese Annatto Color only, No Vit A
Popcorn -carotene Suspensions Uniform color
Process Cheese -carotene Suspensions Uniform color ,Vit A
Bakery Products -carotene Beadlets Canthaxanthin Beadlets Yellow Color
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Annatto (Bixin)
Carotenoid Plant pigment permitted for coloring cheese
(Cheddar) Stable to oxidations Unstable to heat and light
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Anthoxanthins
Greater variety than anthocyanins New forms continuously being discovered Some common examples
Pale-yellow flavonal quercitin, a weak acid that combines with strong acids to form orange salts, which are not very stable and readily dissociate in water
Chrysin, found in the leaf buds of the poplar (Populus) Apigenin, found in the leaves, stem, and seeds of
parsley (Petroselinum) Flowers of the camomile (Anthemis).
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Betalins
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
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Quinones
Class of cyclic organic compounds Contain two carbonyl groups, either adjacent or
separated by a vinylene group, in a six-membered unsaturated ring
Carbonyl groups may be located in different rings Four main forms in nature
Benzoquinones Naphthoquinones Anthraquinones Polycyclic quinones.
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Benzoquinones
Occur in certain fungi and in roots, berries, or abnormal growths of higher plants
May be recovered as yellow, orange, red, violet, or darker colored crystals or solids
Small quantities of pale-yellow crystals of coenzyme Q, often called ubiquinones, are almost universally distributed in plants and animals
Play an important role as respiratory enzymes in catalyzing cellular oxidations
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Naphthoquinones
In some bacteria and in the leaves, seeds, and woody parts of higher plants
Recovered as yellow, orange, red, or purple crystals
Soluble in organic solvents Used extensively as dyes for fabrics. Some examples
K vitamins Echinochromes and spinochromes (found in animal
sources)
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Anthraquinone
Occur widely in plants but in only a few animals Parent substance of a large class of dyes and
pigments Prepared commercially by oxidation of
anthracene or condensation of benzene and phthalic anhydride, followed by dehydration of the condensation product.
Although extremely stable toward oxidation, anthraquinone can be easily reduced to a variety of products
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Polycyclic Quinones
Occur in some bacteria, fungi, and parts of higher plants
Not widely found in foods
Representative strucutres (not from plants)
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Nitrogenous Pigments
Porphyrins Chlorophyll Bilins (a.k.a. Bilichromes)
Flavals a.k.a. Lyochromes
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Porphyrins
Water-soluble, nitrogenous 16-membered cyclic Elementary structural unit is a large ring
composed of four pyrrole rings, or cyclic tetrapyrroles, known as porphin.
Combine with metals (metalloporphyrins) and proteins Chlorophylls Hemoglobins (animal product)
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Chlorophyll
Exist in several forms Chlorophylls a and b are the chief forms in
higher plants and green algae Bacteriochlorophyll is found in certain
photosynthetic bacteria. Magnesium containing porphyrin
compounds Cyclic tetrapyrrole is attached to a single central
magnesium atom
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Chlorophyll
Contain two more hydrogen atoms than do other porphyrins (hemoglobin, porphyrins)
Bound to proteins and lipids aschloroplastin in definite and specific laminations in plants (chloroplasts)
Able to remain resistant to light because of binding to specific proteins; unbound chlorophyll is light sensitive
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Chlorophyll
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 Mg=pheophorbide(Qlive)
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Bilins (a.k.a. bilichromes)
Metabolic breakdown products of certain porphyrins
Yellow, green, red, or brown Nonmetallic linear structures (not rings)
Blue phycocyanins, red phycoerythrins - accessory pigments in photosynthesis for red algae
Phytochrome, a blue bilichrome present in very minute quantities in green plants, is indispensable in various photoperiodic processes
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Flavins (a.k.a. lyochromes)
Pale-yellow, greenly fluorescent, Water-soluble Synthesized by bacteria, yeasts, and green plants Small quantities widely distributed Most prevalent member of the class is riboflavin
(vitamin B2) Not manufactured by animals Enzyme component capable of combining with molecular
oxygen Yellow product releases the oxygen in the cell with
simultaneous loss of color
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MEAT 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)
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Caramel 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),