PowerPoint Presentation

SYNTHETIC COLOURS IN FOODPresented By

Suburaj.M M.Sc,M.Phil Chem,M.Sc Env.ScJr. Research OfficerRegional Analytical LaboratoryCalicut - 9

Synthetic colours are added to food materials to catch the attraction of the consumersColour is one of the major indicator for the acceptance of food.

Synthetic food Colour corrects the natural variations.

The problems of colour loss due to exposure to light, air, temperature extremes, moisture and storage condition are solved.

Make food more attractive and informative

Generally synthetic colours gives Bright and uniform colours

Companies are prefer to use synthetic food colours because of they are cheaper, stable and long shelf life compare to natural colours

Children are highly influenced by this coloured sweets

PERMITTED FOOD COLOURSNON-PERMITTED FOOD COLOURSBrilliant Blue CarmoisineErythrosineFast greenIndigo carminePonceau 4RSunset yellowTartrazineRhodamine BAmaranthOrange IIMetanil yellowMalachite greenAcid MagentaOrange GButter yellow

No.COLOURCOMMON NAMECOLOUR INDEXCHEMICAL CLASS1.RedPonceau 4R16255AzoCarmoisine17420AzoErythrosine45430Xanthene2.YellowTartrazine19140PyrazoloneSunset Yellow FCF15985Azo3.BlueIndigo Carmine73015IndigoidBrilliant Blue FCF42090Triarylmethane4.GreenFast Green FCF42053Triarylmethane

OBJECTIVEThe objectives of the study is to identify the colours used in sugar based confectionary.

Estimate the colour concentrations quantitatively.

Create awareness in public for the safe use of colours in food.

Vulnerability in children

Most Important & well studied side effect of artificial colours

Attention Deficit Hyperactivity Disorder (ADHD)

SymptomsLack of concentration, distractibility, excitability impulsiveness, anxiety, anti-social behavior, difficulties with coordination, disabilities of both cognitive and learning functions. J. Human Nutr,34:167-174,1980Report on Colour Additives. FACT, 1987 J. Pediatrics. 61(6):811-7. 1978.

Do artificial food colors promote hyperactivity in children with hyperactive syndromes? A meta-analysis. Journal of Developmental & Behavioral Pediatrics. 2004 The effects of artificial food colourings and benzoate preservative challenge on hyperactivity in a general population sample of preschool children. Arch Dis Child. 2004 Food additives and hyperactive behaviour in 3-year-old and 8/9-year-old children in the community. Lancet Vol. 370,No. 9598,p1521-1588, 2007

A study was conducted by National Institute of Nutrition with school children consuming a particular brand of Aniseed (Saunf)exhibited of glossitis of tongue. Analysis revealed that the Aniseed (Saunf) had very high levels of Ponceau 4R

Ref: National institute of Nutrition, Annual report, Hydrabad P.72-1993-1994

They are more sensitive to carcinogens

Immaturity of enzymatic detoxifying mechanism

Incomplete excretory organs

Partial development of physiological barriers (BBB)

They are consume more synthetic food colours per unit of body weight than adults

Young children serve as first victims of any contaminations in food

MATERIALS AND METHODFourteen different coloured sugar based confectioneries such as sweets, sugar candies, toffees, marsh mallows are randomly collected from different shops during January 2015 to March 2015.

The colours are qualitatively identified by paper chromatographic techniquesPAPER CHROMATOGRAPHIC TECHNIQUES

VU-VISIBLE SPECTROPHOTOMETER

The colours are quantitatively estimated by the UV-Visible spectrophotometer

Sl No Name of Colour Absorption maxima(nm) 1Carmosine516 2Ponceau 4 R 507 3Erythrosine 527 4Green FCF 624 5Indigo Carmine 609 6Brilliant Blue FCF 630 7Tartrazine427 8Sunset yellow FCF 482

RESULTS

Tartrazine -19140Sunset yellow - 15985Indigo carmine -73015 Fast green FCF - 42053180220160110

CUMIN SEED SWEET

Cumin SweetIn cumine sweets no natural colours were found. Four type of synthetic food colours were found in the samples. They are individual colours and mixed colours. All the synthetic colours having concentration more than 100ppm. Sunset yellow have more than 200ppm and Fast green have least concentration and all other colour The Colour Concentrations are above the FSSA prescribed level.

Peanut Sweet

Ponceau 4R - 16255 Tartrazine - 19140 5210160

Peanut sweetTwo types of synthetic colours were identified in Peanut sweets. Its identified as Ponceau4R and tartrazine. Both colours are more than 100ppm.

Lemon sweet

Tartrazine-19140Sunset yellow-15985 160180

Only two colours were found in lemon sweets.The colours are identified as Tartrazine and Sunset yellow. Sunset yellow is present in more than 180ppm and tartrazine having the concentration 160ppm. No mixed colours and natural colours were identified in these samples.

Jellies

Ponceau 4R-16255 Tartrazine-19140Sunset yellow-15985Brilliant blue FCF-42090210180200130

JelliesIn all jelly sweets individual colour and mixed colours were found in samples. No natural colour or non permitted colours were found in the samples. Ponceau 4R Present in higher concentration (210ppm) than other permitted synthetic food colours after that Sunset yellow is present in high level and brilliant blue is in lesser amount All the colours exceeds the prescribed standard level.

Gems

Indigo carmine-73015Brilliant Blue FCF-42090Carmoisine -14720Erythrosine-45430Ponceau 4R-16255 1009985100100

Lolly Pop

Sunset yellow-15985230

Lolly popThe local Lolly pope sample collected having red in colour. Only single colour identified as sunset yellow. The Colour present in higher concentration 230ppm.

Local sweetsRedGreenYellowRose pinkWhiteSunset yellow-15985Tartrazine-19140Ponceau 4R-16255 Carmoisine-14720 Erythrosine-45430250300100200150Local sweetsGreenVioletRedRoseYellowTartrazine -19140Sunset yellow-15985Ponceau 4R-16255 Carmoisine-14720Erythrosine-45430Amaranth160200100180120160Local sweetsYellowRedGreenTartrazine-19140Ponceau 4R-16255 Sunset yellow-15985Fast Green- 42053200180160140Local sweetsRedYellowGreenFast greenBrilliant blueSunset yellow Tartrazine210100280310

Local marshmallowRosePale greenYellowWhiteAmaranthTartrazine-1914012075Local sweetsGreenYellowRedSunset yellow-15985Fast green- 42053 Brilliant blue FCFTartrazine-19140AmaranthRhodamine B90659018095120Local sweetsOrangeYellowWhiteTartrazine-19140Ponceau 4R-16255 Sunset yellow-15985190230180

DiscussionMost of the sugar based confectionary products sold in the market were coloured and very few find without synthetic food colours. Of the fourteen samples analysed 97% having permitted colours, 3% having a combination of permitted and non- pepermitted colours No sweets having only non-permitted colour..

DiscussionAll the labelled samples are within the FSSA prescribed level.

The Home made sweets and small scale food industries using synthetic food colours higher than the specifications prescribed under the FSS Act. It was interesting to note that FSSA permits eight colours to be added to specific foods but only six colours were commonly used.

Among the permitted colours, tartrazine was the most widely used colour followed by sunset yellow.

Tartrazine in blend with sunset yellow is the most widely used colour

Brilliant blue FCF was mostly used in blends with tartrazine to give a green shade to sugar based confectionary products.

NON- PERMITTED COLOURSIt is found that Amaranth, Rhodamine B are commonly used non-permitted colours. Orange G, Fast red, and Metanil yellow, Acid Magenta were not found in any sugar based confectionary tested.

CONCLUSIONFrom the present investigation, It can be concluded that the prevalent use of non-permitted colours has been considerably reduced. The study found that the use of non-permitted colours in sugar based confectionary products was considerably less as it was detected in only 3 %This could be due to the awareness of the manufacturers to the hazards of non-permitted colours and the actions taken by the regulatory authorities.

CONCLUSION

More awareness is necessary in the non-industrial sector.

Relentless campaign needs to be undertaken to improve the awareness amongst consumers of the unscrupulous use of synthetic food colours particularly concerning vulnerable consumers such as children.

NATURAL COLOUR IS ALWAYS SAFE IN SWEETS

THANK YOU

To the Commissioner of food safety-KeralaThe Deputy Director (PFA)The Chief Government AnalystGovernment Analyst Lab-TVMThe Government AnalystRegional analytical labCalicut -9 FASEELA P.MUnity Womens College,Manjeri,Malappuram Dist

NOFOOD ITEMS1Ice-cream, milk lollies, frozen dessert, flavoured milk, yoghurt, ice-cream mix powder2Non-alcoholic carbonated and non-carbonated ready-to-serve synthetic beverages including syrups, sherbets, fruit bar, fruit beverages, fruit drinks, synthetic soft drink concentrates3Biscuits, including biscuit wafer, pastries, cakes, confectionery, thread candies, sweets, savouries (dal moth, mongio, phulgulab, sago papad, dal biji)4Peas, strawberries and cherries in hermatically sealed containers, reserved or processed papaya, canned tomato juice, fruit syrup, fruit squash, fruit cordial, jellies, jam, marmalade, candied crystallised or glazed fruits

PIGMENTSOURCESCOLOUR SHADECurcuminTurmeric Rhizome (roots)Bright lemon yellowLuteinTagetas Erecta (marigold) and AlfalfaGolden yellowNatural mixedCarotenesPalm oil, D.salina (algaeGolden yellow to orangeBixin/norbixinBixa Orellana bush seeds- South AmericaOrangeCapsanthin/CapsorubinPaprika Capsicum annum L.Reddy orangeLycopeneTomatoesOrangy red.Carminic acidCochineal insect (female)- PeruOrange to redCarmineCochineal insect(female) PeruPink to redBetaninRed table beetrootPink to redAnthocyaninBlack grapeskin, elderberries, black carrots, red cabbage.Pink/red tomauve/blueChlorophyll (in)Grass, lucerne and nettleOlive greenCopperchlorophyll(in)Grass, lucerneand nettleBluish greenCarbon blackVegetable MaterialGrey to blackCrocinSaffron/ Gardenia fruitYellowTitanium dioxideAnataseWhite