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Chemistry of Food Coloring

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Samantha Segda

on 30 May 2013

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Transcript of Chemistry of Food Coloring

The Chemistry of Food Coloring Food Coloring "Food coloring is technically any die pigment or substance that can impart color when added or applied to a food, drug, cosmetic, or the human body. While most people associate it with actual edible items, there are for more settings that benefit from the vivid properties." Early History of Food Coloring Food coloring has been is recordings dating all the way back to 1000 B.C. Modern History of Food Coloring By Samantha Segda & Emily Afonso http://foodcoloring.com/ It comes in many forms consisting of liquids, powders, gels, and pastes. Ancient Egyptians used saffron to introduce a yellow color into their foods. Ancient Egyptians used saffron to introduce a yellow color into their foods. In the 18th and 19th century natural although harmful food dye to disguise products. Alum, copper sulfate, red lead, red mercuric sulfide, black lead, Prussian blue, lead chromate, copper carbonate, vermillion, and copper arsentic have been used to color food. Sir William Henry Perkin created the first synthetic dye in 1856 by oxidizing aniline. What is Food Coloring Made of? Due to the fact that there are many options for food coloring its is hard to determine exactly what food coloring is made of . Organic vs. Chemical Organic Materials are used to make natural food colorings Chemical colors are made by an artificial processes in labs Synthetic Food Coloring Chemists have developed purely synthetic food coloring to create colors which are hard to find in nature, such as blue. Synthetic coloring are the most commonly used dyes in the food, pharmaceutical, and cosmetic industries. Synthetic Colors Continued Tartarazine is a synthetic lemon yellow. It is water soluble and when in aqueous solution it obtains maximum absorbance. Allura Red AC had a dark red appearance, normally comes as a sodium salt, and is also water soluble. Allura Red AC has a melting point of 300 degrees Celsius. Red AC was originally made from coal tar but is now mostly made from petroleum. Natural Food Coloring A natural food coloring is from anything obtained from vegetable, animal, mineral, or source capable of coloring food, drugs, cosmetics, or any part of the human body. Colors come from a variety of sourced such a seads, fruits, algae, and insects. Colored components are often made in highly purified form for stability and convenience. They can be found in solid or liquid forms. Natural Food Coloring Cont. Betanin is red glycosidic food dye it is used in
frozen products, products with short shelf life,
or products sold in dry state. Caramel coloring is a soluble food coloring. It is
made by a controlled heat treatment of
carbohydrates, in the presence of acids, alkalis, or
salts, in a process called caramelization Types of Food Colorings There are three main types of food coloring: Liquid dyes Pastes Gels Liquid Food Coloring Liquid food colorings as a liquid based substance Advantages of the liquid variety:
-Ability to precisely measure use quantities
-Easily mixes with other water based material
-Can be combined with other shades to create custom colors
- Most versatile and widely used food coloring type
Paste Food Colorings Paste Food Coloring is primarily used for baking and other food use purposes. Advantages of Paste Food Coloring:
-Wide variety of available color hues
-Will not spill or splash out of container

Disadvantages of the Paste variety:
-Difficult measurability
-Secondary utensil required for application
-Cannot be easily mixed with other paste coloring
Gel Food Colorings Gel Food Coloring is like the paste variety, it is primarily used in food based applications. Advantages:
-You dispense Gel by squeezing the tube directly into the ingredient mix.
-small amounts of color can be added without diluting the existing material
-cleanest type of food coloring Disadvantages:
-Measuring with precision is more difficult Alternate Uses Liquid Food Coloring is often used for detecting leaks It is best to use a color that will contrast
well with the surroundings of the area
of the leak Alternate Uses Cont. Liquid food coloring is also used add different hues of color to water features such as fountains Large companies have used this method to increase their brand exposure by matching the official logo color during corporate events Tie Dye Foods Recently many people have been using food coloring to make tie dyed baked goods The food coloring adds a fun new look to your favorite treats, enjoy your cupcakes! Seven Major Food Color Additives -Blue No. 1
-Blue No. 2
-Green No. 3
-Red No. 40 -Red No. 3
-Yellow No. 5
-Yellow No. 6 Because of chemical advances, colors are more vibrant, but the usage of these chemicals is more widespread. On a list of ingredients, one can find "for color" rather easily. Until the Food and Drug Act of 1906, regulation for coloring was not in place for the United States of America, current regulations allow for seven main dyeing agents. Additional Facts - Using food colorings is a physical change

-Food dyes are not just in brightly colored foods. Food coloring is used in granola bars, breads, Life cereal, and foods that appear fairly colorless.

-Crush insects were used by the Spaniards to add red coloring to there food
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