PERMISSIBLE USE COLOR IN FOOD PRODUCTS

 Permissible Use of Color in Food Products

Function of colors in food and colors permitted by FSSAI in foods
 

Color has an important implication as far as food is concerned as it plays a major role in the taste and perception of food along with flavor and texture. It is a known fact that if the food does not look attractive then consumers will probably reject it. So that food appeals to customers and is accepted by them, the manufacturers add color, but at the same time try to retain its natural looks, as far as possible. Natural appearance is always more appetizing than anything that looks unusually colored. In fact, most consumers believe that colors in foods are their natural colors even though many foods could contain added artificial color.

 

• Why is color added to food?

Colors are added to food and beverages to create an attractive appearance. They enhance the color of foods which could have deteriorated due to food processing as consumers would perceive such foods to be inferior.

However, if colour is used to conceal damaged or inferior products so that it appears better or greater in value then it could mislead the consumer. Most consumers presume that if the colour in the food is intact the food could not be spoilt.

 

• Types of food colors

Food colors are of two types, dyes and lakes. Dyes dissolve completely in water and are available as powders, granules or liquids. Dyes are used in beverages, dye mixes, dairy products, pie fillings, ice lollies, jams, pet foods, etc. Lakes are insoluble in water and are generally used in products that contain oils and fats and in products that do not contain much moisture like coatings of tablets, cheese, margarine, chewing gum, chocolates etc. FSSAI has specified the use of Lake colors in foods and say that Aluminium Lake or sunset yellow FCF may be used in powdered dry beverages mix (powdered soft drink concentrate) up to a maximum limit of 0.04 percent by weight. The maximum limit of color content in the final beverage for consumption shall not exceed 8.3 ppm and that of aluminum content shall not exceed 4.4 ppm of the final beverage for consumption. The powdered dry beverages mix (powdered soft drink concentrate) label shall give clear instruction for reconstitution of product for making a final beverage.

 

• Food colors may be natural or synthetic 

Natural colors are those that are extracted from natural sources like plants; from the seed, fruit or vegetable and from minerals, animals, and algae. Therefore

• natural colors

§  red blue and violet are derived from beetroot, raspberries, red cabbage

§  green comes from the chlorophyll in leaves

§  yellow-orange and red is derived from apricots, carrots, and tomatoes

• chemical colors

Synthetic colors are produced by chemical reactions. Permitted synthetic colors are safe to use in food and manufacturers use them because they are less expensive and provide uniform and bright colors. They can also be blended to provide a number of secondary colors. However, the use of synthetic colors is declining because some of them have harmful effects on the health and can cause cancer, nervous disorders, toxicity or heart disease.

 

• FSSAI regulations on food colors 

The FSSAI regulations for food coloring are covered under the category ‘Coloring Matter’ in the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011. The regulations say that no coloring matter may be added to food unless permitted in these regulations. The colors specified in these regulations, when used in the preparation of any article of food, shall be pure and free from any harmful impurities.

FSSAI permits the use of the following whether derived naturally or manufactured artificially.

§  Carotene & Carotenoids including Beta-carotene, Beta-apo 8′- carotenal, Methyl ester of Beta-apo 8′ carotenoic acid, Ethyl ester of Beta-apo 8′ carotenoic acid, Canthaxanthin

§  Chlorophyll;

§  Riboflavin (Lactoflavin).

§  Caramel

§  Annatto

§  Saffron

§  Curcumin or turmeric

Annatto is to be prepared only in permitted edible oil as listed in regulations and the use must be mentioned on the label.

The synthetic colors that are permitted to be used are mentioned below.

§  Red from: Ponceau 4R, Carmoisine, and Erythrosine

§  Yellow from: Tartrazine and Sunset Yellow FCF

§  Blue from: Indigo Carmine and Brilliant Blue FCF

§  Green from: Fast Green FCF

Food products in which FSSAI permits color as an additive

§  Ice-cream, milk lollies, frozen desserts, flavored milk, yogurt, ice-cream mix-powder

§  Biscuits including biscuit wafer, pastries, cakes, confectionery, thread candies, sweets, savories (dalmoth, Mongia, phululab, sago papad, dal biji only)

§  Peas, strawberries, and cherries in hermetically sealed containers, preserved or processed papaya, canned tomato juice, fruit syrup, fruit squash, fruit crushes, fruit cordial, jellies, jam, marmalade, candied crystallized or glazed fruits

§  Non-alcoholic carbonated and non-carbonated ready to serve synthetic beverages including synthetic syrups, sherbets, fruit bar, fruit beverages, fruit drinks, synthetic soft-drink concentrates

§  Custard powder

§  Jelly crystal and ice-candy

§  Flavour emulsion and flavor paste for use in carbonated or non-carbonated beverages only under label declaration

Synthetic colors have maximum limits this is usually 100 parts per million of the final food or beverage for consumption. However, in some foods and beverages, mentioned in regulations, the maximum limit of permitted synthetic food colors may be up to and not exceed 200 parts per million of the final food or beverage for consumption.

The declaration about the food colors on the label shall be in accordance with the FSS (Packaging & Labelling) Regulations, 2011.