Coloring agents

Food Toxicology 2(2+0)
Lesson 23 : Food Additives, Colors, and Flavors

Coloring agents

Through the years, color additives typically came from substances found in nature, e.g., turmeric, paprika, and saffron. But in the 20th century, new kinds of colors appeared that offered marketers wider coloring possibilities and were developed in the chemist's laboratory. In the late 1800s, some manufacturers colored products with potentially poisonous mineral- and metal-based compounds. Toxic chemicals tinted certain candies and pickles, whereas other color additives contained arsenic or similar poisons. Thus, injuries, even deaths, resulted from tainted colorants. In the 1900s, the bulk of chemically synthesized colors was derived from aniline, a petroleum product that in pure form is toxic. Originally, these were dubbed coal-tar colors. Manufacturers had strong economic incentives to use these products. Chemically synthesized colors were easier to produce, less expensive, and superior in coloring properties. Only tiny amounts were needed. They blended nicely and did not impart unwanted flavors to foods. FDA also instituted a premarketing approval process, which requires color producers to ensure before marketing that products are safe and properly labeled. Should safety questions arise later, colors can be reexamined. The 1960 measures put color additives already on the market into a provisional listing. This allowed continued use of the colors pending FDA's conclusions on safety.

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Last modified: Friday, 24 February 2012, 8:06 AM