What is food coloring?
Food coloring often known as food additives changes the food or drink color by the addition of a pigment or a
substance. It can be in many forms like liquid, powder, paste and even gel. Also, Food coloring could be categorized into
natural and artificial agents which could be toxic and non-toxic to the food.
For instance, they makes the color of oranges brighter and more consistent.
What is the purpose of food coloring?
Why do people add color to food? There
could be many reasons for that we can add
food coloring pigments to food to make it more eye catching. More over
to provide color to colorless food. Even for protecting the natural color of
food when exposed to sunlight, temperature and even change in pH. Beside to
that to allow the consumer to identify the product being selled.
What is natural food colors?
There are many food that contains
its natural color. And can make range of difference in the food. Some of the most
four common natural food dyes. First Carotenoids have a red, yellow or orange
color and the most famous carotenoid is beta-carotene which gives sweet
potatoes and pumpkins their color. Beta-carotene is often added to margarine
and cheese to give it a more delectable color. Secondly Chlorophyll is a
natural pigment found in all green plants. Mint- and lime-flavored foods like
candy and ice cream are often colored using chlorophyll. Third is the Anthocyanin’s
gives the grapes, blueberries their deep purple and blue colors and they are
often used to color water-based products like soft drinks and jelly. Last is
the Turmeric is not only used as a spice but also as a pigment to turn foods a enjoyable
deep yellow color as in mustard and other foods. And there are many other food
colors or particular derivatives of these groups includes Annatto
reddish-orange dye prepared from a seed. Also Caramel coloring made from
caramelized sugar. As well Carmine a red dye derived from insect. And Elderberry
juice, Lycopene, Paprika, Turmeric and many others.
The history of food coloring:
In ancient times natural food colors are from
ingredients like plant and herb extracts, and vegetable and fruit skin were
used to add rich color to foods for examples they were using carrots for orange
color, spinach for green color, tomato for red color and more. The adding
together of stains to food is thought to have occurred in Egyptian cities as
early as 1500 BC when candy makers added natural extracts and wine to evolve the
products look. With the beginning of the industrial revolution people became reliant
on foods produced by others. Many synthesized dyes were easier and less costly
to produce and were more in coloring properties when compared to naturally
derived replacements. Lots of coloring agents where produced in the industries
without checking the harmfulness of those products which is affecting the life
of the people eating these products in their food. During the Industrial Age,
the colorings of sweets with poisonous chemicals was particularly common so
that the sweets would look more attractive to children. Until the middle of the
nineteenth century the colors used in cosmetics, textiles, drugs and foods
(whether fatal or not) were of natural origin from animals, plants and
minerals. In 1856, the first synthetic color was discovered by chance by Sir
William Henry Perkin who was trying to form an anti-malaria drug. A new color
industry was born rose-pink, violet, as well as a ranges of blue and green
colors quickly followed. These colors were used in many other industries,
particularly the textile industry. For the growing food industry the colors showed
very popular and quickly found their way into a wide variety of foods. Several
problems occurred from the over excited use of colors by the new food industry.
Artificial colors were not only being used to cover poor quality but allowed
for fake foods to be sold as the real thing eventually confusing the purchaser.
Description of Synthetic Food Dyes (arterial food)
Synthetic Food colors also known as
Artificial Food Colors and are manufactured chemically and most commonly used stains
in food. A
color is likely natural if its origin is plant, microbiological animal or
artificial colors were created in labs and sometimes unintentionally by
chemists. This is because when natural food colors became too costly because of
the cost of manufacturing them. The materials used to make them could be
produced at little charge.
What are the disadvantages of artificial food coloring?
Artificial food coloring makes your foods
more fascinating and desirable. While secure of these dyes has been called into
concern. The disadvantages of
using artificial food coloring seem to be greater than the advantages. The disadvantages
may vary from the colors causing simple allergies to some heavy metallic colors
that can be carcinogenic or cancer-causing. Some of the artificial colors can even destroy the nutrients in the
food because of their chemical structure. They can also cause many others like
problems with your nerves making you not being able to control your movement, worsening
of an individual’s judgment and decreasing in her or his physical ability. Likewise
unexpected mood swings. Beside to that hyperactive behavior constantly easily
distracted, inability to concentrate, aggressiveness and constant moving. Furthermore
Estrogen Enhancers which could be found in Sunset yellow (Yellow 6) and
tartrazine (Yellow 5) have been shown to behave like estrogen in the human body.
High level of estrogen in the body increases chances of breast cancer. Additionally
Contributes to ADHD Risk where there have been a research to shows that kids
which did not take any food dyed in their diet have better behavior and
attention from those kids where they take food dyes in their nutrition. Lastly these
dyes can be made from petroleum which include full fuel source. Popular sports
drinks, sodas, powdered mixes and energy drinks contain petroleum resulting food
colorings which will effect there life in future.