Food Colours: Natural and Artificial Additives
Food colours are used in post harvest technology or in food processing industries to make the food more attractive. It is necessary to attract more consumers for more sales. According to the Food Product Order, 1955, we can use a set amount of food colours. For this purpose, we can use natural food colours or artificial food colours. These are food additives. It should not contain any type of harmful element. The maximum permissible amount is 0.2g per 1 kg of food.
(A). Sources of natural food colours
Also read: Food Flavours, Additives, Colours and Spoilage
Table 01:
| S.No. | Turmeric | Scientific Name | Pigment | Colour |
|---|---|---|---|---|
| 1. | Turmeric | Curcuma longa | Curc_umin | Yellow |
| 2. | Annatto | Bixa orellana | 1. Bixin 2. Norbixon 3. Carotinoid | Yellow-Orange |
| 3. | Saffron | Crocus sativus | 1. Crocin 2. Crocertin | Yellow-Orange |
| 4. | Beet root | Beta vulgaris | Bitanin | Violet-Pink |
| 5. | Carrot | Dacus carota | Beta carotin | Yellow-Orange |
Table 02:
| S.No. | Turmeric | Scientific Name | Pigment | Colour |
|---|---|---|---|---|
| 1. | Tomato | Solanum Lycopersic_um | Lycopene | Red |
| 2. | Marigold | Tagetes erecta | Lutin | Yellow-Orange |
| 3. | Chilli | C. anum | 1. Capsanthin 2. Capsorubin | Orange-Red |
| 4. | Alfalfa grass | Medicago sativa | 1. Chlorophyll 2. Chlorophyllin | Green |
| 5. | Nettles | Jatropha spp. | 1. Chlorophyll 2. Chlorophyllin | Green |
Also read: Food Technology colleges in India
Table 03:
| S.No. | Turmeric | Scientific Name | Pigment | Colour |
|---|---|---|---|---|
| 1. | Parsley | Aphanes spp. | 1. Chlorophyll 2. Chlorophyllin | Green |
| 2. | Spinach | Spinacia oleracea | 1. Chlorophyll 2. Chlorophyllin | |
| 3. | Black grapes | Vitis romanetie | Anthocyanin | Red-Blue |
| 4. | Black currants | Ribis nigrum | Anthocyanin | Red-Blue |
| 5. | Cherries | Prunus spp. | Anthocyanin | Red-Blue |
| S.No. | Turmeric | Scientific Name | Pigment | Colour |
|---|---|---|---|---|
| 1. | Elderberries | Sambuscus nigra | Anthocyanin | Red-Blue |
| 2. | Red cabbage | Brassica oleracea | Anthocyanin | Red-Blue |
| 3. | Strawberries | Fragaria daltonniana | Anthocyanin | Red-Blue |
Also read: Xanthophyll is a naturally occurring colour pigment in marigold
(B): Source of artificial food colours
| S.No. | Name | Colour | Other name(s) | Colour Index Number | Series | Formula |
|---|---|---|---|---|---|---|
| 1. | Tatrazine | Yellow | 1. Hydrazine yellow 2. Tartar yellow 3. Acid yellow 4. FD and C yellow no. 5 5. Food yellow 4 6. Lobensmittel yellow no. 2 | 1. 1956 no. 19140 2. 1924 no. 640 | Pyrazonile | C16H9N4O9S2Na3 |
| 2. | Sunset yellow | Orange | 1. Sunset yellow easy 2. Para orange 3. FD and C yellow no. 6 4. FC one food yellow | 1956 no. 15985 | Monoazo | C16H10N2O7S2Na2 |
| 3. | Amaranth | Red | 1. FC red no. 2 2. Acid crimson 3. Azorubine. CI food red 9 | 1. 1956 no. 16185 2. 1924 no. 184 | Monoazo | C20H11N2O10S2Na3 |
| 4. | Erthrosine | Red | 1. Soluble primrose 2. Pyrosine B 3. FD and C red no. 3 4. CI food red 14 | 1. 1956 no. 45430 2. 1924 no. 773 | Xanthene | C20H6O5I4Na2 |
| 5. | Ponceau 4 R | Red | 1. CI food red 7 2. Labensmittel rot no. 4 3. Coccinea nouvelle 4. Cochineal A 5. EEC serial no. E 124 | 1956-16255 | C20H11N2O10S3Na3 | |
| 6. | Carmoisine | Red | 1. Azorubine 2. CI food red 3 3. EEC serial no. 122 | 1956 no. 14720 | Monoazo | C20H12N2O7S2Na2 |
| 7. | Indigo carmine | Blue | 1. Indigotine 2. Saxony 3. FDC blue no. 2 4. C food blue 1 5. Blue no. 2 | 1. 1956 no. 73015 2. 1924 no. 1180 | Indigoid | C16H8N2O8S2Na3 |
| 8. | Fast red E | Red | 1. CI food red 4 2. Roung solide E | 1956 no. 16045 | Monoazo | C20H12N2O7ASNa2 |
Key phrases
- Food colour examples.
- Colour additives.
Also read: Post Harvest Technology (PHT) MCQ (Multiple Choice Questions)