FOOD COLORS -permitted by FSSAI

FOOD COLORS 

(permitted by FSSAI)

 Fairly said "we do eat with our eyes first".

Usually, foods that don't interact with eyes remain left alone on the shelf only or would give a tacky perception about its aesthetic appeal.

Food colorants are widely used to cover these sorts of foods or we can say to make foods look attractive from all around, to enhance their appeal , to make them look fresh (usually in the case of fruits and vegetables) and for other likewise reasons.

In general, customers frequently relate bright colors as freshness and quality indicators rather than with the food colorants/food dyes/food lakes. The usage of food colorants is gaining more potential in a wide variety of foods ranging from confectionery to bakery, raw veggies/fruits to beverages and so on. These colorants found their origin from synthetic dyes (coal tar based) and render severe health deteriorative effects on the human body.

In view of such rising cases of high usage of colorants, FSSAI (Government Food Body of India) has already restricted certain colorants and had passed some, so to be used in foods and that too with the maximum upper limit or not more than limit(NMT).

Let's learn about the Synthetic Food colorants passed by FSSAI and their food use with related health impact.

1.) Fast Green FCF :- 

Fast Green FCF synthetic colour brings a light green colour to the green peas, which might be somewhat light yellow in colour during harvesting, although they have wholesome nutrition, and to those whose surfaces are tinted. It is used in green sauces (the same colour as green chilies), desserts, and powder bakery mixes.

Health Effects: According to the WHO, Fast Green FCF is not carcinogenic or genotoxic in nature and has a low level of toxicity, which makes its usage reliable if used in an estimated amount as per the FSSAI standards.

2.)Indigo Carmine/Indigotine:- 

Indigo carmine, or indigotine, belongs to the blue hue, as the name implies, and when combined with other component colors, it appears to be a solid purple color.It is prominently used for confectionery items (as coating agents) and ice cream decoration.

Health Effects:- While looking over the health effects, it is recommended not to consume excessive amounts of these colourants as they can cause hives and excessive swelling in facial areas, the throat, and the tongue. Apart from this, it seems to cause breathing issues.

3.) Tartrazine-

With the flavour name "tart,"  tartrazine imparts a lemon yellow colour to a broad range of foods, including honey, pickles, gum, mustard oil, gelatin, and baked goods. Its usage is further diversified in soft drinks for imparting a lemon-colored appearance and thus enhancing the overall appeal of drinks.

Health Effects: Tartrazine is known to cause skin-related problems such as angioedema (a condition marked by severe swelling on the lips, neck, and throat area) and atopic dermatitis (skin rashes in response to allergens).

 

4.) Sunset Yellow:- 

Sunset yellow has a colour range from brown to yellow depending on the amount of colourant used.Its applications are useful in beverages, confectionery, soups, snacks, and sauces. The colours that preserve the lost yellow colour of fruits and vegetables during heat processing lose their characteristic color.

Health Effects:- Because sunset yellow has serious health consequences, it should be avoided or consumed in moderation. It can cause a kidney tumor, hives, abdominal pain, migraines, and an allergic reaction in the body.

5.) Carmoisine/Azorubine:- 

Carmoisine (also known as Azorubine) has a colour spectrum that is predominantly red.It covers shades from red to maroon. This colourant has wide application in alcoholic beverages. and also in dried fruits and, to some extent, in cheese.

Health Effects: It is harmful to the eyes and skin.

6.) Erythrosine:- 

Erythrosine provides a reddish pink shade to confectionery items such as candies, popsicles, gems, etc. Apart from this, it is commonly used in cake decoration as a mixture with fondant or cream. Pistachio shells get their characteristic reddish pink colour with the help of erythrosine. It is used in food gels to improve the overall appeal of food.

Health Effects: Erythrosine has cytotoxic and cytostatic effects on blood cells. It increases the risk of a thyroid tumor.

7.) Brilliant Blue FCF:- 

Brilliant Blue impregnates a blue hue, and by varying its amount, the lightness and darkness of the blue colour can be adjusted. It is employed in soft drinks, popsicles, and jellies. It is preferred to be used in icing to make the cake look attractive.

Health Effects:- It is found to be carcinogenic in nature and also brings about allergic reactions in the body. Consequently, this results in asthma problems. The doses get accumulated in the body, and over a period of time they will result in a malignant tumor.

8.) Ponceau 4R:-

Ponceau 4R has a colour index of 16255 and an E number of 124. It imparts a red colour to the food products. It is widely used in both alcoholic and non-alcoholic beverages. Additionally, it covers other foodstuffs as well, such as confectionery items, cheese, meats, and dessert delights.

 

Health Effects: It causes an allergic reaction, which leads to asthma in people who consume a lot of processed foods containing ponceau 4R. It is carcinogenic in nature.

 

So, here we can conclude that synthetic colorants may escalate the aesthtic appeal of food but  they do not have any nutritional significance and they are associated with numerrous health effects. Therefor , there intake must keep low.