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.
74.302 Citrus Red No.2.
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.
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
73.75 Canthaxanthin.
73.85 Caramel.
73.90 B-Apo-8'-carotenal.
73.95 B-Carotene.
73.100 Cochineal extract; carmine.
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.
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.

Advantages And Disadvantages Of Various Forms Of Certified Color Additives

Form Advantage Disadvantage
Primary Ease of dissolving, suitable for dry mixes Dusty
Granular (primary color) dustless, free flowing
Slower dissolving, not
suitable for dry mixes
Wet dry blends
No flashing in dry
blends when wetted
 More costly
Aqueous liquid colors
Ready to use, ease of more costly than dry color handling, accurate
measurement
 More costly
Cut blends
Permits larger weighings with more accuracy for small
amounts of added color
 More costly

 

FDC DYE CONTENT OF FOODS

CATEGORY AVERAGE CONCENTRATION (PPM)
CANDY AND CONFECTIONS 100
BEVERAGES (LIQUID AND POWDERED) 75
DESSERT POWDERS 140
CEREALS 350
MARACHINO CHERRIES 200
PET FOODS 200
BAKERY GOODS 50
ICE CREAM AND SHERBETS 30
SAUSAGE (SURFACE) 125
SNACK FOODS 200

 

Chemical Classification of Dyes

AZO TRIPHENYLMETHANE SULFONATED INDIGO FLUORESCEIN
Red #4 Blue #1 Blue #2 Red #3
Red. #40 Green #3    
Yellow #5      
Yellow #6      
Orange B      

PROBLEMS WITH DYES

AZO DYES

METAL IONS -
Losses due to Al, Zn, Fe, Sn
Color changes with copper
REDUCING AND OXIDIZING AGENTS -
Rapid losses
LIGHT -
Reduced stability

TRIPHENYLMETHANE DYES

LIGHT -
Fair stability
ACID
Some losses
OXIDATION-
Poor stability
PROBLEM CAUSES
Fading due to microorganisms Color preparing facilities not thoroughly cleaned to avoid contaminating reducing organisms.
FADING DUE TO EXCESSIVE HEAT Processing temperature too high.
FADING DUE TO OXIDIZING AND REDUCING AGENTS Contact of color with oxidizers such as ozone or hypochlorites or reducers such as, SO2 or ascorbic acid.
FADING DUE TO STRONG ACIDS OR ALKALIS  
FADING DUE TO RETORTING WITH PROTEIN MATERIAL  
POOR SHELF LIFE WITH COLORED CANNED CARBONATED BEVERAGES Used an excessive amount of azo dyes
PRECIPITATION FROM COLOR SOLUTION OR COLORED LIQUID FOOD EXCEEDED SOLUBILITY LIMIT
INSUFFICIENT SOLVENT.
CHEMICAL REACTION.
LOW TEMPERATURES, ESPECiALLY FOR CONCENTRATED COLOR SOLUTION.
DULLING EFFECTS INSTEAD OF BRIGHT, PLEASING SHADES EXCESSIVE COLOR.

EXPOSURE TO HIGH TEMPERATURES.
SPECKING AND SPOTTING DURING COLORING OF BAKERY AND CONFECTIONERY PRODUCTS COLOR NOT COMPLETELY DISSOLVED WHILE MAKING A SOLUTION.

EMPLOYED LIQUID COLOR CONTAINING SEDIMENT.

ATTEMPTED DISPERSION IN AN AQUEOUS COLOR SOLUTION IN PRODUCTS 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, HANDLING OR

STORING.
   

 

CARAMEL COLOR

PRODUCED FROM HEAT TREATMENT OF:

Sugars Alkalais Acids Salts
Glucose Ammonium hydroxide. Acetic acid. Ammonium, sodium, or potassium carbonate, bicarbonate
Fructose Calcium hydroxide U.S.P. Citric acid. Phosphate (including dibasic phosphate and monobasic phosphate),
Lactose Potassium hydroxide. Phosphoric acid. Sulfate
Malt Syrup Sodium hydroxide. Sulfuric acid. Sulfite
Molasses   Sulfurous acid.  
Starch Hydrolysates      
Sucrose      

 

COMPLEX COLLOID WITH A CHARGE

MUST CARRY A STRONG NEGATIVE CHARGE TO REMAIN SOLUBLE

TYPES USES
ACID PROOF (pKa 2.0) CARBONATED BEVERAGES
BAKERS AND CONFECTIONERS BAKED PRODUCTS
DRY Caramel DRY MIXES

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.

B CAROTENE (0.6 ug = 1IU)
B-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

 

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
STABILITY
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

USE LEVEL (MG/PT OF LIQUID)

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

SOME CAROTENOID APPLICATIONS

FOOD PRODUCT CAROTENOID COMMENTS
SIMULATED DAIRY

PRODUCTS

 B-CAROTENE BEADLETS PROVIDES COLOR and VITAMIN A VALUE
MEAT AND SIMULATED

MEAT PRODUCTS

 10% CANTHAXANTHIN BEADLETS ENHANCES COLOR
TOMATO PRODUCTS 10% CANTHAXANTHIN BEADLETS RESTORE COLOR
FROZEN AND DRIED EGG

YOLK PRODUCTS

 B-CAROTENE SUSPENSIONS, BEADLETS IMPROVES COLOR OF PRODUCTS MADE FROM THESE PRODUCTS
JUICES AND BEVERAGES B-CAROTENE BEADLETS YELLOW COLOR AND ADDS VITAMIN A
FROSTINGS B-CAROTENE BEADLETS LIGHTER COORS LIKE LEMON, PEACH
MARGARINE B-CAROTENE SUSPENSIONS UNIFORM COLOR AND VIT A ACTIVITY
BUTTER B-CAROTENE SUSPENSIONS STANDARD COLOR AND VIT A ACTIVITY
CHEESE ANNATTO COLOR NO VIT A ACTIVITY
POPCORN B-CAROTENE SUSPENSIONS UNIFORM COLOR
PROCESS CHEESE B-CAROTENE SUSPENSIONS UNIFORM COLOR AND VIT A ACTIVITY
BAKERY PRODUCTS B-CAROTENE BEADLETS

CANTHAXANTHIN BEADLETS

 YELLOW COLOR

 

BETALINS

DRIED Beet juice 0.2-1.0% BETANINE
BETANINIE USEFUL AT ~ 50 PPM
BETANINE 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

MEAT PIGMENTS

Not added directly, but formed by addition of nitrite or affected by addition of reducing agents, etc.

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)

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 phephytin 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)

 

ANTHOCYANINS

pH INDICATORS
HEATT LABILE
OXYGEN LABILE
ENZYME LABILE

Stability is a major limitation for use. Once you remove it from the plant tissue stability is a big problem. Red cabbage "juice" has been used in barbeque sauce and coloring pink lemonade.

 

 

 

 

 

 

 

 

 

 

 

 

 

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