FOOD COLOURS

INTRODUCTION

Today’s consumers are proactively seeking food

products that contain ‘safe’ ingredients in them.

Colour is one of those important ingredients upon

which the quality of food and flavour can be judged.

(Altinoz and Toptan 2003)

These food colours are any substance that is added
to food or drink to change its colour for acceptability.
(Kamatar
2015)
These are derived from both artificial and natural
sources in varied intensities.
Cont........
.
• Artificial colours when added to food products possesses very
bright and tempting effect, but very often are responsible for
specific teratogenic and carcinogenic affects.

• Potential sources of artificial food colours are mineral compounds,

petrochemicals, petroleum, and coal tar which leads to many
harmful diseases like Attention Deficit Hyperactivity Disorder
(ADHD), brain tumours etc.

• Thus, the natural colour market is currently going twice as fast as

that of artificial colours.

• It has been observed that within last10–15 years, there has been a
distinct move towards naturals, especially within flavours and
colours.

• Natural food colours not only give an appealing and appetizing look
but also possesses varied nutritional and health benefits.
FDA, 2013 . Iti singh and Indu Tyagi (2015)
 WHY FOOD COLOURS

 To maintain or improve safety andfreshness

 To maintain or improve nutritional value
 To improve taste, texture and appearance of theproduct

 To influence the consumer to buy a product through

visual perception

International Food Information Council (IFIC)

and
U.S . Food and Drug Administration . 2010
 HISTORY OF FOOD COLOURS
Around 1200 BC (Bronze age),
Cleopatra and others added saffron in butter as
first colourant to put a rich yellow colour.

Around 1500 BC, candy makers in

Egyptian cities added natural extracts and wine to
improve the products appearance.

In 1856, William Henry Perkin

discovered the first artificial organic dye, called
“mauve” by oxidizing aniline while trying to form an
anti-malaria drug (quinine).

Cont........
 By 1900, many foods and drugs in U.S.
were artificially coloured with many blatantly
poisonous materials such as lead, arsenic, and
mercury to hide inferior or defective foods.
In 1906, Congress passed the Food and
Drugs Act, which prohibited the use of poisonous
or deleterious colours in food industries.
In1962 The first EU directive, focussing
on the use of colorants in foods was published. 36
colours (20 natural and 16 artificial) were
considered safe for human consumption.
In 2009, Barry Callebaut’s IBC brand
specialized in colour and printing technology in
food applications has launched Power Flowers by
tempering cocoa butter and 40% coloring age nts.
 CATEGORIES OF FOOD COLOURS

Natural colours: Pigments made by living organisms.

Examples: Beetroot extract, luetin,
annatto.

Nature-identical colours: Man-made pigments which

are also found in nature.
Example: Betacarotene and
canthaxanthin.

Artificial colours: Artificial colours are purely man-made

colours.
Example: Alura red, Brilliant blue etc.
 USE OF NATURAL AND ARTIFICIAL COLOURSIN
FOOD INDUSTRIES

Within the last 10-15 years, there has been a distinct shift
towards use of natural colours than that of artificial colours in global
market.
([Link])

45% 55%
Natural
Artificial

The global natural food colour market

represented 54.9% of the total food colour market in 2015 and is
expected to account for nearly 60% of the overall market by
2020.
[Link]
[Link]
WHY THIS SHIFT?
 NATURAL COLOURS ARE BEST OVER
ARTIFICIAL COLOURS
REASONS:
Artificial food colourings causes:

 Attention Deficit Hyperactivity Disorder (ADHD)

 Behavioural problems

 Depression

 Food allergies

 Headaches and migraines

Case study
A recent study conducted by researchers at University of
North Carolina(2015) found that more than 80 percent of child-
oriented candies, cakes, fruit-flavoured snacks, drink mixes and
powders are artificially coloured with Brilliant Blue, which in excess
consumption lead to Attention deficit hyperactivity disorder or
 Replacing Artificial colours with natural colours in
food industries

Colours Artificial colours Natural colours

Sunset yellow

Sunset yellow Annatto, Beta carotene,

paprika
Allura
red,Erithrosine
Allura red and brilliant blue Anthocyanin, beetroot extract

Indigotine blue Anthocyanin

Tartrazine and Fast green

Brilliant blue, Tartrazine,

Allura red

[Link]
NATURAL FOOD COLOURS
A natural food colour ( Biocolour) is any
dye or pigment which when added to food products
enhances therapeutic and medicinal properties in it.
These are obtained from:

Seeds Vegetables Algae

Flowers Insects

Fruits

Chaitanya.
(2014)
 AVAILIBILITY
Food colours are available as
Liquids

Liquid gel dye

Powders

Gels

Pastes
 Types and uses of natural
colours

Natural colourants colour Uses

Carmine Bluish red Soft drinks ,sugar & flavor
confectionary ,pickles ,sousages
Sandal wood Orange-orange Fish processing ,alcoholic drinks
red ,sea food dressings , meat
product
Chlorophyll Olive green Soups, fruit products, jams
Beet powder Bluish red Frozen ice creams
flavored milk
Turmeric Bright yellow Yogurt ,frozen products ,pickles
Riboflavin Yellow Cereal products ,sherbet ,ice
cream
Safflower yellow Soft drinks ,alcoholic drinks

Natural Food Colour Association ;

NATCOL(2014)
 Types and uses of natural
colours
Natural colourants colour Uses
Anthocyanin Blue-reddish shades Soft drinks ,alcoholic
drinks ,pickles
Annatto Orange shades Dairy & fat products and
desserts
Beta-carotene Yellow-orange Butter ,fats ,oils ,soft
drinks ,fruit juices ,ice
Creams
Canthoxanthin Orange red-red Soups ,meat
& fish dishes
Paprika Orange-red Meat products ,snack
soups ,salad
Saffron yellow Baked goods ,rice dishes
meat dishes ,soups
Leutin yellow ice creams ,dairy
products ,sugar ,flour

Natural Food Colour Association ;

 Permitted Natural Colours
In India, Rule 26 of The Prevention of Food Adulteration
Act, 1954 (PFA) and The Prevention of Food Adulteration Rules,
1955 & 1999 permitted following colours which are isolated from
natural sources

Beet root concentrates

Annatto
Beta-carotene
Cochineal Extract
Grape extract
Paprika oleoresin
Turmeric Oleoresin
Luetin
Phycocyanin
Saffron
Chaitanya L G
BEET ROOT CONCENTRATES

Beet contains inorganic nitrates which are precursor to a

very important signalling molecule that our body needs to function-
Nitric Oxide. NO acts as a vasodilator to allow more oxygen flow in
Cardiovascular disease(sDishy.
2001)
Source: Red beet roots (Beta vulgaris)
Colour: Red, yellow & bluish red
Colour pigment: Betalains
Applications:
Ice Cream
Ice bar
Hard candy
Jam and jellies
Sherbets
Noodle/pasta
Nutritional benefits of betalain
Detoxifies body
Fat free and energy giving
Lowers cholesterol and BP
Prevents skin ageing
Excellent food during pregnancy, contains natural folic
acid
Studies have shown that betalains have antioxidant, antimicrobial
and antiviral activity (Pedreno and Escribano, 2001).

Extrac2t0i0ong:ofred beet mixed with 1liter of ethanol in a blender

Acidified with 2% citric acid for 15 min at room

temperature

Left for 24 hours

Filtered and concentrated under vacuum by a rotary

vacuum evaporator at 40˚C Francis (2000). Atia et
 ANNATTO
Strong pigmentation of annatto seeds makes it a
natural food colour and it has plenty of applications in
cosmetics, but more importantly, it has numerous medicinal
and herbal benefits
Annatto extract:
◦ Extracted from annatto seeds, Bixa orellna
History:
• Originated in Brazil
• Formerly used for body painting to ward off evil and also as
an insect repellent.
Two forms:
Bixin & Norbixin
 Bixin

Colour in final foods: Orange

Application: Snacks
Cake
Butter
Popcorn oil.

Norbixin
Nutritional benefits
Application: Cheese (cheddar)
of annatto
Flavoured milk and drinks
Snacks  Improves memory
Bakery & confectionery.  Excellent wound healer
 Improves immunity
 Prevents constipation
BETA CAROTENE
Beta carotene is an organic, strongly coloured red-orange pigment
abundant in plants and fruits.

Source: Carrot (Daucus carota)

Colour: Orange and yellow
Colour pigment: Carotinoids
Applications:
Margarine

Nutritional benefits of Beta carotene

Act as Provitamin A
 Prevents from UV rays and sunburns
Act as antioxidant and radical
scavenger  It prevents from lung and breast
 Prevents skin ageing tumour
Studies have shown that Feeding carotene extracts prevents
carcinoma formation in a two-stage model of skin carcinogenesis
in male Sencar mice. (Punnamperuma. 2000).
EXTRACTION:
Traditional boiling in ethanol:
By boiling precipitate in a solvent for one or
several sessions till the sought substance will be extracted
which is finally Filtered.

Reflux boiling:

Harwood et al,.1998. Wingqvist (2000)

COCHINEAL EXTRACT
The cochineal is a scale insect from which the natural
colour carmine is derived. It does not contain much nutritional
aspects rather it is sometimes responsible for some allergic
reactions.
Source: Cochineal insect
Colour: Magenta-red
Colour pigment: carmine or carminic acid
Applications:
Cakes
Alcoholic drinks
Beverages
Ice cream
Candy
Sweets.
Recent studies shows that carmine posses 500 times stronger
vitamin E, antioxidant content and health-enhancing properties
than that of some animal species such as astaxanthin found
in salmon. (Adams 2014)

EXTRACTION: Conventional solid-liquid extraction

Insects were dried

Grind to fine powder

0.125 samples mixed with 30 ml of solvent

Homogenization (30 min) in water bath at several temperature

Samples are cooled (4˚C) and centrifuged (3000rpm for 5 min)

(To separate cochineal remains )

Diluted and used

[Link]
LUETIN

Lutein in marigold along with zeaxanthin are potential

antioxidants deposited in the retina of eyes and prevent
macular degeneration
Source: Marigold flower (Tagetes erecta)
Colour: Light yellow to intensly yellow color
Colour pigment: Luetin
Applications:
Baked goods Beverages
Breakfast cereals Chewing gums
Dairy product Egg products
Fats and oils Sauces

Nutritional benefits of Luetin

Antioxidants in marigolds help fight and prevent
cancer
 Boosts immunity
 Improves ocular health
 Excellent wound healer by rubbing on burns or
EXTRACTION:
Fresh marigold patels

Added in distilled water

Boiling at 85˚C for 2 hours with regular stirring

Filtered using muslin cloth

Reheated for next half an hour

Kept in hot air oven at 60˚C overnight

Final extract is collected using muslin cloth

Vacuum dried if required in powdered form

Hoznik M et al,.
 GRAPE EXTRACT

Anthocyanins and flavonols are the most important grape

polyphenols as they possess many biological activities, such as
antioxidant cardioprotective, anticancer , anti-inflammation, antiaging
and antimicrobial properties (Xia et al 2010)

Source: Cherry, raspberry, strawberry

Colour: Blue purple
Colour pigment: Anthocyanins
Applications:
Fruit filling pie
Gelatin desserts
Jam, jelly and squashes
Ice cream
Candy
Sweets.
Nutritional benefits of Anthocyanins

Anti-inflammatory andAnti-
allergic
 Antibacterial
 Antiviral
 Anti-carcinogenic
Vasodilator actions
Visual acuity

A study was conducted on six types of berries(wild blueberry,

bilberry, cranberry, elderberry, raspberry seeds, and strawberry)
and found that presence of anthcyanins possess antioxidant
efficacy, anticytotoxic potential, cellular uptake and anti-angiogenic
properties.

Francis (2000). Atia et

al.,(2013),
EXTRACTION OF ANTHOCYANIN

 Acidified ethanol extraction

 Aqueous two-phase extraction combined with

column chromatography

Baqchi et al,. (2014).

PAPRIKA OLEORESIN
Its active pigments accounts for 30–60% of total carotenoids
in fully ripe fruits which comprises of 11conjugated double bonds,
single keto group, and a cyclopentane ring. These structural
characteristics give rise to free radical scavanging ability and prevent
colon carcinogenesis. They also have stronger antioxidative effects
than carotene. (Derera. 2005)

Source: Red pepper (Capsicum annuum)

Colour: Bright orange to red-orange in food products
Colour pigment: Capsanthin and Capsorubin
Applications:
◦ Seasonings
◦ Snacks
◦ Salad dressings
◦ Popcorn
◦ Beverages
Nutritional benefits of Capsanthin

 Anti-inflammatory and Antioxidant properties

 Natural sources of omega3 fatty acid
 Fight against gastritis and acidity
 Decreases motion sickness and nausea
 Rich source of Vit C
 Relaxes respiratory muscles

Recent evidence reveals that Capsanthin present in red

pepper contains beta-carotene, a precursor of vit A. These
Vit A plays a crucial role in the maintenance of healthy skin
and prevents prevalence of wrinkles.

Shah S N M et al,. (2013).

EXTRACTION OF PAPRIKA

 Supercritical carbon dioxide filtration

 Vacuum filtration

Soxlet extraction

Koleva et al,.
(2013).
TURMERIC OLEORESIN (CURCUMIN)

Turmeric (Curcuma longa) has been used for 4,000 years

to treat a variety of conditions. Studies show that turmeric may help
fight infections and some cancers, reduce inflammation, and treat
digestive problems (Krishnaswamy 2008)

Source: Turmeric (Cucurma longa L.)

Colour: Yellow orange
Colour pigment: Curcumin and curcuminoids
Applications:
Preserved foods like pickle
Baked foods
Confectionary
Nutritional benefits of Curcumin

Shah S N M et al,. (2013).

PHYCOCYANIN
Among all microalgae, genus Spirulina are the most
inexpensive source of pigment- phycocyanin. It has many
commercial applications like in food as colourants, cosmetics and in
biomedical research. It is also a potential pharmaceutical in
oxidative stress-induced diseases as it has antioxidant and anti-
inflammatory properties. (Deng, 2010)
Source: Blue green algae or Spirulina
Colour: Light greenish blue to intensely dark blue colour
Colour pigment: Phycocyanin and Cyanobacteria

Applications:
Dairy industry: Ice cream, Yogurt, Frozen Desserts, Cheese.
Beverages Industry: fruit drinks, Soup Mix.
Confectionery: Coated soft candy.
Bakery: Baked Goods, Baking Mix.
In recent studies, researchers has observed that the usual increase of
systolic blood pressure in stroke-prone rats was suppressed by
Phycocyanin treatment.

[Link]
EXTRACTION OF PHYCOCYANIN

Inorganic acid extraction

Hexane extraction process combined with high

pressure

Seo et al,. (2013)

Http://[Link]/pmc/articles/PMC356534
7/
SAFFRON

The high antioxidant activity of safranal compound in

saffron possesses bioactive properties and free radicals
scavenging ability at cellular level, thereby alleviating various
metabolic syndromes.
Source: Crocus sativus flower (saffron crocus)
Colour: Golden yellow
Flavour forming compound: Picrocrocin, and Safranal.

Applications:
◦ As seasonings
◦ Desserts
◦ Sweets
◦ Health drinks
◦ Traditional food items
NUTRITIONAL BENEFITS OF SAFFRON

Studies shows that saffron have the potential of reducing

blood pressure and mood swings along with preventing
morning sickness during pregnancy

Gohari et al,. (2013)

EXTRACTION OF SAFFRON

 Ultrasound assisted extraction (UAE)

 Rapid solid-liquid dynamic extraction (RSDE)

Seo et al,. (2013)

Http://[Link]/pmc/articles/PMC356534
7/
INDIAN COMPANIES THAT PRODUCE NATURAL COLOURS

Anju Phytochemicals private limited ; Bangaluru

India

International flavours an Fragnances ; Chennai

India

 L Liladhar and company ; Navi mumbai India

SAF East company private company ; Mumbai

India

 Snowfield Plante naturalle ; Thane India

 Vin Flavours ; Vadodara India

FUTURE PROSPECTS OF NATURAL FOOD COLOURS

Microencapsulation:
Increased light stability will be achieved with encapsulation of
some sensitive colours (annatto and paprika)

Addition of antioxidants:
To increase nutritional value of some food colours, external
antioxidants ( like tocopherols, ascorbic acid and rosemary extract) can
be fortified.

Emulsions:
By formulating an easy to disperse colour emulsion to remain
stable in many different food applications ( gums or modified starches)

Development of new sources:

Extensive research should be done in introducing new
colouring agents in the market.

Moshfeghi et al,. (2013) recently introduced Dragon Fruit

Coloring Powder (DFCP) as a natural food additive in Malaysian
market which is rich in vitamin C and minerals (potassium,
sodium, calcium, iron, and phosphorus)
LIMITATIONS OF USING NATURAL FOOD COLOUR

Some sources of natural colours have their own flavour which

may affect the taste of the finished product. (Turmeric)

Actual colour may not retain as such when subjected to high

temperatures. (Grape juice extract)

Can cause allergic reactions (Cochineal extract, Annatto)

Natural food colour are costlier than artificial colourings

(Saffron)

At times raw ingredients remains scarce. (Marigold extract)

Require in large quantities when compared to Artificial dyes.

(Cochineal extract)