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COLOR ADDITIVES EXEMPT FROM CERTIFICATION 21CFR73 73.30 Annatto extract.. COLOR ADDITIVES EXEMPT FROM CERTIFICATION 21CFR73 73.140 Toasted partially defatted cooked cottonseed flour.. CO

COLORS (Dyes)

 Classified as Certified and Exempt from certification

 Certified dyes are snthetic

 Natural colors are those exempt from

certification

 Where ever possible, natural colors are

preferred for “clean” labeling

LISTING OF COLOR SUBJECT TO

CERTIFICATION (21CFR74)

74.101 FD&C Blue No 1

74.102 FD&C Blue No 2

74.203 FD&C Green No 3

74.250 Orange B Sausage casings only 74.302 Citrus Red No.2 Oranges only 74.303 FD&C Red No 3

74.340 FD&C Red No 40

74.705 FD&C Yellow No.5

74.706 FD&C Yellow No.6.

CERTIFIED PROVISIONALLY LISTED

COLORS AND SPECIFICATIONS

(21CFR82)

82.51 Lakes (FD&C)

82.101 FD&C Blue No 1

82.102 FD&C Blue No 2

82.203 FD&C Green No 3

82.304 FD&C Red No 4 Cosmetic only 82.705 FD&C Yellow No 5

82.706 FD&C Yellow No 6

COLOR ADDITIVES EXEMPT

FROM CERTIFICATION (21CFR73)

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

COLOR ADDITIVES EXEMPT

FROM CERTIFICATION (21CFR73)

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

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

 Soluble in water

 Color by being dissolved

 Generally good heat and light stability

 Color proportional to concentration

Advantages And Disadvantages Of Various Forms Of Certified Color

Additives

Form Advantage Disadvantage

suitable for dry mixes Granular Dustless, free flowing Slower dissolving, not

suitable for dry mixes

accurate measurement Cut blends Permits larger weighings More costly

with more accuracy for small amounts of added color

 Used when you don’t want bleeding &

 Used to color powders

 Color by dispersion

 Improved light and heat stability

 Particle size has big effect on coloring power

Average Dye Content of Foods

Category (ppm)

Beverages (liquid and powdered) 75

Chemical Classification of Dyes

N N OH

OH O

SO3Na

Chemical Classification of Dyes

 AZO ‘s

Chemical Classification of Dyes

 AZO ‘s

N N OH

NaO3S

H3CO

SO3Na

CH3

SO3Na N

Sulfonated Indigo

N H

O

N H

I

AZO DYES

METAL IONS -

Losses due to Al, Zn, Fe, Sn

Color changes with copper

REDUCING AND OXIDIZING AGENTS -

Rapid losses

LIGHT -

Reduced stability

PROBLEM CAUSES

Fading due to microorganisms Color preparing facilities not

thoroughly cleaned to avoid contaminating with reducing organisms.

Fading due to excessive heat Processing temperature too high.

Fading due to oxidizing and reducing Contact of color with oxidizers such as agents ozone or hypochlorites or reducers

such as ascorbic acid.

Fading due to strong acids or alkalis

Fading due to retorting with protein material

Poor shelf life with colored canned Used an excessive amount of azo carbonated beverages dyes

Precipitation from color solution Exceeded solubility limit

Problems Causes

Dulling effects instead of bright, Excessive color

pleasing shades Exposure to high temperatures

Specking and spotting during coloring Color not completely dissolved of bakery and confectionery products making a solution

Employed liquid color containing sediment

Attempted dispersion in an containing excessive fat

Fading due to light Poor packaging

Fading due to metals Color solutions or colored products

were in contact with zinc, tin, aluminum, etc during dissolving,

Caramel Color

Produced from heat treatment of:

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),

Caramel Color

Complex colloid with a charge

Must carry a strong negative charge to remain soluble

Acid proof (pka 2.0) Carbonated beverages Bakers and confectioners Baked products Dry caramel Dry mixes

http://www.caramel.com/

Fat souble synthetically produced natural pigments Colors range from yellow to red Sensitive to oxygen (note the conjugated double bonds) Isomerized during heat

O

O Canthaxanthin (No Vit A activity)

O H Beta-Apo-Carotenal ( 0.83 ug = 1 IU )

Beta Carotene ( 0.6ug = 1 IU )

OCH3

O

Bixin (Annatto)

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

Commercial Forms of Carotenioids

Available:

 Crystalline B-carotene is sensitive to air and light

 Vegetable fat and oil solutions and

suspensions are quite stable during customary handling

SUGGESTED USE LEVELS OF CAROTENOIDS TO OBTAIN CERTAIN COLORS

Some Carotenoid Applications

Frozen And Dried

Egg Yolk Products β -carotene suspensions, Improves color of foods

beadlets made from these productsJuices & beverages β -carotene Beadlets Yellow color, adds Vit AFrostings β -carotene Beadlets Lighter colors like lemon, peach

Some Carotenoid Applications

Margarine β -carotene suspensions Uniform color, Vit A Butter β -carotene Suspensions Standard color,Vit A Cheese Annatto Color only, No Vit APopcorn β -carotene Suspensions Uniform color

Process Cheese β -carotene Suspensions Uniform color ,Vit A Bakery Products β -carotene Beadlets

Canthaxanthin Beadlets Yellow Color

Most stable between ph 4.0-5.0

Heat, oxygen and light labile

Most often in sauces (frozen pizza

sauces), dried products, some yogurts

N H +N

OH

O HO

Green colors -sulfmyoglobin (H2S)

Choleglobin (ascorbate, reducing agents)

Myoglobin

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)

Chlorophyll a