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الملونـــــة الملونـــــة المــــواد المــــوادFood ColorsFood Colors

ابوجنــاح. سعيـــد يحيــــى دالزراعة – كلية االغدية علوم قسم

طرابلـــس جامعـــة

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 INTRODUCTIONINTRODUCTION

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A color additive is any dye, pigment or

substance which when added or applied to a

food, drug or cosmetic, or to the human

body, is capable (alone or through reactions

with other substances) of imparting color.

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REASONS for Color Uses

 Used to :Used to : Offset color loss due to exposure to light, air, Offset color loss due to exposure to light, air,

temperature extremes, moisture and storage temperature extremes, moisture and storage conditionsconditions

Correct natural variations in color.Correct natural variations in color. Enhance colors that occur naturally.Enhance colors that occur naturally. Provide color to colorless and “fun” foodsProvide color to colorless and “fun” foods

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  Color Importance !Color Importance !

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Adding colour - Do we need it?

Which one would you buy?

And which do you think would taste better?Some people react badly to tartrazine.

Some manufacturers have started to replace it with turmeric oleoresin.

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Food and Color additives(According to FDA regulations)

Color additive

Those that require certification from FDA

Those that are exempted from certification

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COLOR ADDITIVES EXEMPT FROM CERTIFICATION

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 -Apo-8'-carotenal. 73.95 -Carotene.

73.100 Cochineal extract; carmine.

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COLOR ADDITIVES EXEMPT FROM CERTIFICATION

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.

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COLOR ADDITIVES EXEMPT FROM CERTIFICATION (21CFR73)

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.

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Natural Colors Permitted in USA Curcumin

(i) Riboflavin, (ii) Riboflavin-5'-phosphate

Cochineal; Carminic acid; Carmines

Chlorophylls and chlorophyllins

Copper complexes of chlorophyll and

chlorophyllins

Plain caramel

Caustic sulphite caramel

Ammonia caramel

Sulphite ammonia caramel

Carotenes Annatto; Bixin; Norbixin Paprika extract; Capsanthian;Capsorubin Lycopene Beta-apo-8'-carotenal (C30) Ethyl ester of beta-apo-8'-carotenoicacid (C30) Lutein Canthaxanthin Beetroot Red; Betanin Anthocyanins

*Colours in pink are controversial

Calcium carbonate Titanium dioxide Iron oxides and hydroxides Aluminium Silver Gold

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Food colors can be divided into four categories: 1) Natural colors: Natural colors are pigments made

by living organisms.

Usually, pigments made by modification of materials from living organisms, such as caramel,

vegetable carbon, and Cu-chlorophyllin (vide infra), are also considered natural though

they are in fact (except for carbon) not found in nature.

2) Nature-identical colors: Nature-identical colors are man-made pigments which are also found

in nature.

Examples are β-carotene, canthaxanthin, and riboflavin.

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3) * Naturally Modified colors

Example: Caramel Colors

4)* Synthetic Colors

Man-made colors – Not found in nature

(Derived from coal tar or Petroleum )

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 NATURAL COLOURSCOLOURS

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Classification of Natural Colorants May be classified into one of two general

categories

Non-nitrogenous pigments Flavonoids, carotenoids, quinones

Nitrogenous pigments Chlorophylls, bilins, flavals

Alternatively, may be classified based on whether pigment contains metal-coordinated porphyrin rings

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Non-Nitrogenous Pigments

Flavonoids Anthocyanins Anthoxanthins

Carotenoids Carotenes Xanthophylls

Quinones Benzoquinones Naphthoquinones Anthraquinones Polycyclic quinones

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Flavonoids

Found extensively in plants but of only limited occurrence in animals

Consist of a 15-carbon flavone (2-phenylbenzopyrone) skeleton

Hydrogen atoms (H) replaced either by hydroxyl (-OH) or methoxyl (-OCH3) groups

Occur in living tissue mainly in combination with sugar molecules, forming glycosides

Take one of two forms Anthocyanins Anthoxanthins

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Anthocyanins Responsible for the red buds and young shoots,

purple and purple-red colors of autumn leaves Also occur in blossoms, fruits, and roots (beets) Typically red in acid, violet in neutral, and blue in

alkaline solution More than one anthocyanin may be present The colors of many flowers are caused by the

presence of both anthocyanins and plastid pigments

Small genetic changes in varieties or species may lead to the development of different anthocyanins

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Anthocyanins

Color dependent on source material and pH  Grape skin extract, at pH 3 will give a red/blue

shade, becoming increasingly blue as the pH moves towards neutral  

Elderberry will give more red-orange color at pH  3 

Red cabbage extract gives a characteristic red-blue shade that is less sensitive to pH change 

Black carrot juice will give a spectral red color at pH 3 that remains red up to pH 4.5 – 5.0

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Carotenoids

All animals depend upon vitamin A or one of its precursors, such as carotene, for normal metabolism and growth

By far the most important, conspicuous, and widely distributed in both plants and animals

Synthesized by bacteria, fungi, algae, and other plants

Non-nitrogenous yellow, orange, or red pigments

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Carotenoids Generally insoluble in water Dissolve readily in fat solvents such as alcohol,

ether, and chloroform Readily bleached by light and exposure to

atmospheric oxygen Unstable in acids such as sulfuric acid. Occur as two major types

Hydrocarbon class, or carotenes Oxygenated (alcoholic) class, or xanthophylls.

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Carotenoids Some animals selectively assimilate

members of one class or the other The horse absorbs through its intestine only

the carotenes (food contains mostly xanthophylls)

The domestic hen stores only members of the xanthophyll class, as do many fishes and invertebrates.

Certain frogs, octopus species, and humans, assimilate and store both classes in the liver and in fat deposits.

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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.

-CAROTENE (0.6 ug = 1IU)

-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

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Carotenes

O

OCanthaxanthin (No Vit A activity)

O

H

Beta-Apo-Carotenal ( 0.83 ug = 1 IU )

Beta Carotene ( 0.6ug = 1 IU )

OCH3

O OH

O

Bixin (Annatto)

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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

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Commercial Forms of Carotenioids Available:

STABILITY Crystalline B-carotene is sensitive to air and light. Vegetable fat and oil solutions and suspensions

are quite stable during customary handling.

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SUGGESTED USE LEVELS OF CAROTENOIDS TO OBTAIN CERTAIN COLORS

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

mg/pt

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Some Carotenoid Applications

Food Product Carotenoid CommentsSimulated dairy

products -carotene beadlets Provides color and Vit A Meat And Simulated Meat Products 10% Canthaxanthin beadlets Enhances ColorTomato Products 10% Canthaxanthin beadlets Restore ColorFrozen And Dried Egg Yolk Products -carotene suspensions, Improves color of foods

beadlets made from these productsJuices & beverages -carotene Beadlets Yellow color, adds Vit AFrostings -carotene Beadlets Lighter colors like lemon,

peach

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Some Carotenoid Applications

Food Product Carotenoid Comments

Margarine -carotene suspensions Uniform color, Vit A

Butter -carotene Suspensions Standard color,Vit A

Cheese Annatto Color only, No Vit A

Popcorn -carotene Suspensions Uniform color

Process Cheese -carotene Suspensions Uniform color ,Vit A

Bakery Products -carotene Beadlets Canthaxanthin Beadlets Yellow Color

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Annatto (Bixin)

Carotenoid Plant pigment permitted for coloring cheese

(Cheddar) Stable to oxidations Unstable to heat and light

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Anthoxanthins

Greater variety than anthocyanins New forms continuously being discovered Some common examples

Pale-yellow flavonal quercitin, a weak acid that combines with strong acids to form orange salts, which are not very stable and readily dissociate in water

Chrysin, found in the leaf buds of the poplar (Populus) Apigenin, found in the leaves, stem, and seeds of

parsley (Petroselinum) Flowers of the camomile (Anthemis).

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Betalins

Dried beet juice 0.2-1.0% betanin

Betanin useful at ~ 50 ppm

Betanin 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

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Betanin

NH

+N

OH

O

HO

O

HO

O

OH

OH

H

OH

H

HHO H

O

OH

Betanin

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Quinones

Class of cyclic organic compounds Contain two carbonyl groups, either adjacent or

separated by a vinylene group, in a six-membered unsaturated ring

Carbonyl groups may be located in different rings Four main forms in nature

Benzoquinones Naphthoquinones Anthraquinones Polycyclic quinones.                                    

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Benzoquinones

Occur in certain fungi and in roots, berries, or abnormal growths of higher plants

May be recovered as yellow, orange, red, violet, or darker colored crystals or solids

Small quantities of pale-yellow crystals of coenzyme Q, often called ubiquinones, are almost universally distributed in plants and animals

Play an important role as respiratory enzymes in catalyzing cellular oxidations

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Naphthoquinones

In some bacteria and in the leaves, seeds, and woody parts of higher plants

Recovered as yellow, orange, red, or purple crystals

Soluble in organic solvents Used extensively as dyes for fabrics. Some examples

K vitamins Echinochromes and spinochromes (found in animal

sources)

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Anthraquinone

Occur widely in plants but in only a few animals Parent substance of a large class of dyes and

pigments Prepared commercially by oxidation of

anthracene or condensation of benzene and phthalic anhydride, followed by dehydration of the condensation product.

Although extremely stable toward oxidation, anthraquinone can be easily reduced to a variety of products

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Polycyclic Quinones

Occur in some bacteria, fungi, and parts of higher plants

Not widely found in foods

Representative strucutres (not from plants)

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Nitrogenous Pigments

Porphyrins Chlorophyll Bilins (a.k.a. Bilichromes)

Flavals a.k.a. Lyochromes

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Porphyrins

Water-soluble, nitrogenous 16-membered cyclic Elementary structural unit is a large ring

composed of four pyrrole rings, or cyclic tetrapyrroles, known as porphin.

Combine with metals (metalloporphyrins) and proteins Chlorophylls Hemoglobins (animal product)

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Chlorophyll

Exist in several forms Chlorophylls a and b are the chief forms in

higher plants and green algae Bacteriochlorophyll is found in certain

photosynthetic bacteria. Magnesium containing porphyrin

compounds Cyclic tetrapyrrole is attached to a single central

magnesium atom

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Chlorophyll

Contain two more hydrogen atoms than do other porphyrins (hemoglobin, porphyrins)

Bound to proteins and lipids aschloroplastin in definite and specific laminations in plants (chloroplasts)

Able to remain resistant to light because of binding to specific proteins; unbound chlorophyll is light sensitive

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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 pheophytin 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)

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Chlorophyll a

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Bilins (a.k.a. bilichromes)

Metabolic breakdown products of certain porphyrins

Yellow, green, red, or brown Nonmetallic linear structures (not rings)

Blue phycocyanins, red phycoerythrins - accessory pigments in photosynthesis for red algae

Phytochrome, a blue bilichrome present in very minute quantities in green plants, is indispensable in various photoperiodic processes

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Flavins (a.k.a. lyochromes)

Pale-yellow, greenly fluorescent, Water-soluble Synthesized by bacteria, yeasts, and green plants Small quantities widely distributed Most prevalent member of the class is riboflavin

(vitamin B2) Not manufactured by animals Enzyme component capable of combining with molecular

oxygen Yellow product releases the oxygen in the cell with

simultaneous loss of color

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MEAT PIGMENTS

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)

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Myoglobin

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Caramel Color

Produced from heat treatment of:

Sugars Alkali Acids Salts

Glucose Ammonium hydroxide.Acetic acid. Ammonium, sodium, Fructose Calcium hydroxide Citric acid potassium carbonate, Lactose Potassium hydroxide. Phosphoric acid bicarbonate

Malt Syrup Sodium hydroxide. Sulfuric acid.. Phosphate (including Molasses   Sulfurous acid dibasic phosphate and Starch Hydrolysates    monobasic phosphate),

 

 

     

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Caramel Color  

Complex colloid with a charge

Must carry a strong negative charge to remain soluble

Types UsesAcid proof (pka 2.0) Carbonated beveragesBakers and confectioners Baked productsDry caramel Dry mixes

http://www.caramel.com/