Fast Bases are a type of base dye that is used in the .....
Food colours, Lake colours, D&C colours and Blended food colours
Acid dyes, Basic dyes, Naphthol dyes, direct dyes, and VAT dyes
The textile industry, Plastic industry, Leather industry, and others
We at Saujanya Exports are synthetic food colours suppliers and manufacturers among other types of colours, dyes and pigments. We have been in this business for over 50 years and have accumulated a lot of experience. Through this blog, we want to share all there is to know about synthetic food colours.
Food dyes are chemical substances that are used to enhance and augment the appearance of food by imparting it with a synthetic colour. Food colours are dyes, pigments and colourants used to impart colour onto foodstuff, food items, and different kinds of food. E.g., a red lollipop has that colour due to the addition of food colour into the candy.
A synthetic food colour is a chemical compound that has been created in a laboratory. Synthetic food colour manufacturers create these artificial colours by usually combining and mixing two or more dyes or pigments into an entirely new compound. This resulting chemical compound is used to give foods their bright and vibrant colours.
Food colouring is not a new concept at all as colours have been added to food for hundreds of years but synthetic colours are indeed a newer and recent concept. The first artificial food colour was made in 1856 from coal tar.
Regulatory agencies like the US Food and Drug Administration [FDA] and the European Food Safety Authority [EFSA] manage and regulate the usage of synthetic colours. They allow only a few types of synthetic colours to be used in food. They are:
The USFDA and EFSA have a few exceptions. E.g., in the US, the FDA allows Green No. 3 or Fast Green FCF unlike the ESFA and in Europe, the EFSA allows Quinoline Yellow, Carmoisine and Ponceau unlike the FDA.
In India, the regulatory agency is called the National Food and Drug Administration and Control (NFDAC). The following food colours are permitted in India: Yellow No. 6/Sunset Yellow FCF, Yellow No. 5/Tartrazine, Red No. 3/Erythrosine, Red No. 18/Ponceau 4R, Red No. 10/Carmoisine, Green No. 3/Fast Green FCF, Blue No. 2/Indigo Carmine, Blue No. 1/Brilliant Blue FCF.
In all, there are 3 main categories of food colours. They are Primary Food colours, Blended colours and Lake Colours. In detail they are:
Primary food colours are water-soluble colours that have many different uses in both food and other industries. Other than in food they are used in pharmaceuticals, cosmetics and many other industries. Some types of primary colours are Quinoline Yellow, Carmoisine, Tartrazine and Erythrosine.
Synthetic food colours have several advantages over natural dyes. They are cheaper as they are easier to source and they are easier to produce. They also don’t contain any potentially harmful heavy metals such as cadmium, mercury and arsenic.
Synthetic food dyes are used to improve the appearance of food which helps consumers and customers find foodstuffs to be more appealing. E.g., babies and kids can be persuaded to eat food they dislike if the food is of appealing colour and look.
Also, unlike natural colours, they are brighter, more stable, cheaper, and available in a wider range of colour options.
While much of the demerits of synthetic colours has reduced as they are now only allowed to be used after extensive research and testing by regulatory agencies. A few demerits include the fact that research shows that these colours may cause hyperactivity in sensitive children. There is also a chance that some colours may contain contaminants that may be carcinogenic, though further extensive research is needed to prove this. There is also a high possibility that many people may have allergic reactions to synthetic food colours.
These are some of the various applications and uses of synthetic food colours: