Food coloring is a pigment or any substance that can color
the food we eat or the drinks we drink, it can be in many forms like liquid,
powder , paste and even gel. They’re used to make the orange color of oranges
brighter and more consistent. And added to marshmallows to make them more whiter in
Why do people add color to food? There could be many reasons
To make the food more eye
catching to the person eating.
To provide color to the
neutral food .
Allow purchaser to
recognize the products ordering .
Improve the color that
arise naturally .
There are many food that contains its
natural color, and can make range of difference in the food. Some of the most
common natural food dyes are carotenoids, chlorophyll, anthocyanin, and turmeric:
Carotenoids have a red, yellow or orange color and the most famous carotenoid
is beta-carotene which gives sweet potatoes and pumpkins their color.
Beta-carotene is often added to margarine and cheese to give it a more delectable
Chlorophyll is a natural pigment found in all green plants. Mint-
and lime-flavored foods like candy and ice cream are often colored using
Anthocyanin’s give grapes, blueberries their deep purple, and blue
colors, and they are often used to color water-based products like soft
drinks and jelly.
Turmeric is not only used as a spice but also as a pigment to turn
foods a enjoyable deep yellow color as in mustard and other foods.
And there are many other food colors or particular
derivatives of these groups includes
reddish-orange dye prepared from a seed
coloring made from caramelized sugar
a red dye derived from the a insect
colors are uniquely rare but they can be found in spirulina.
In ancient times, natural food colors are ingredients like plant and herb extracts, and
vegetable and fruit skin were used to add rich color to foods for examples they
were using carrots for orange color spinach for green color tomato for red
color and more. The adding together of stains to foods is thought to have
occurred in Egyptian cities as early as 1500 BC, when candy makers added
natural extracts and wine to evolve the products look.
With the beginning of the industrial revolution, people
became reliant on foods produced by others. Many synthesized dyes were easier
and less costly to produce and were more in coloring properties when compared
to naturally derived replacements. Lots of coloring agents where produced in
the industries without checking the harmfulness of those products which is
affecting the life of the people eating these products in their foods. During
the Industrial Age, the colorings of sweets with poisonous chemicals was
particularly common so that the sweets would look more attractive to children. Until
the middle of the nineteenth century the colors used in cosmetics, textiles,
drugs and foods (whether fatal or not) were of natural origin from animals,
plants and minerals. In 1856, the first synthetic color, mauvine, was
discovered by chance by Sir William Henry Perkin, who was trying to form an
anti-malaria drug. A new color industry was born and rose-pink, violet, as well
as a ranges of blue and green colors quickly followed. These colors were used
in many other industries, particularly the textile industry. For the growing
food industry the colors showed very popular and quickly found their way into a
wide variety of foods. Several problems occurred from the over excited use of colors
by the new food industry. Artificial colors were not only being used to cover
poor quality but allowed for fake foods to be sold as the real thing eventually
confusing the purchaser.
Food Dyes (arterial food)
Synthetic Food Colors, also known as Artificial Food Colors
and are manufactured chemically and most commonly used stains in food. A color is likely natural if its origin is plant,
microbiological, animal or mineral. Where as artificial
colors were created in labs and sometimes unintentionally by chemists. This is
because when natural food colors became too costly because of the cost of get-together
and processing the materials used to make them synthetic dyes could be produced
at little charge.
The disadvantage of food Artificial coloring
Artificial food coloring makes your foods more fascinating and
desirable. While secure of these dyes has been called into issue . The
disadvantages of using artificial food coloring seem to be greater than the advantages. The disadvantages may vary from the colors
causing simple allergies to some heavy metallic colors that can be carcinogenic
or cancer-causing. And more often than not even the
safe food colors are used in extreme amounts to give
the food a nice color which may be harmful. Some of the artificial colors can even destroy the
nutrients in the food because of their chemical structure. They can also cause
many others like:
A small nervousness
Impaired concentration: worsening of an individual’s
judgment and decreasing in her or his physical ability.
Unexpected mood swings : change in your mood
Hyperactive behavior: refers to constant activity being
easily distracted, inability to concentrate , aggressiveness and constant
Estrogen Enhancers: Sunset
yellow (Yellow 6) and tartrazine (Yellow 5) have been shown to behave like
estrogen in the human body. High level of estrogen in the body increases chances of breast cancer.
Contributes to ADHD Risk : Numerous investigations have
established a significant link between artificial food dyes and hyperactivity
in children. An Australian study examining food dyes effects on 200 children
found that 75% of parents noticed an improvement in behavior and attention once
dyes were removed from their child’s diet.
Created From Petroleum : Primarily made from coal tar food
dyes now come from whole fuel source . Many popular sports drinks, sodas,
powdered mixes and energy drinks contain petroleum resulting food colorings