The Effects Of Color Additives On Food Color

1561 WordsNov 28, 20157 Pages
Food color is added to many of the foods we eat. Food color are added dyes, pigments or substances that give color when used in a food, cosmetics, drugs, or the human body. In the United States all color additives are controlled by the Food and Drug Administration (FDA). Colors additives that are classified ‘exempt from certification’ or ‘certifiable’ or authorized for use in foods. Pigments that are derived from natural sources such as vegetables, minerals, or animals and manmade counter part derivatives are included as color additives that are exempt from certification. The FDA tests each batch of manmade color additives in order for them to be certified. “This ‘approval’ process, know as color additive certification, assumes the safety, quality, consistency, and strength of the color additive.” Color additives that are found in food are called either “dyes” or “lakes”. Dyes dissolve in water, lakes are water insoluble. As a water insoluble form of the dye, lakes are more stable than dyes, and better for coloring products containing fats and oils. The United States has nine certified colors that are approved for use in food. Five of the nine certified colors can be found in M&M candies. “In the U.S. there are seven FDA –approved, mostly petroleum-derived, food dyes currently in use: blue 1, blue 2, green 3, red 40, red 3, yellow 5, and yellow 6. The three mostly widely used colors-red 40, yellow 5, and yellow 6- contain known carcinogens, and the FDA admitted that red

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