Colour has an important implication as far as food is concerned as it plays a major role in the taste and perception of food along with flavor and texture. It is a known fact that if the food does not look attractive then consumers will probably reject it. So that food appeals to customers and is accepted by them, the manufacturers add color, but at the same time try to retain its natural looks, as far as possible. Natural appearance is always more appetizing than anything that looks unusually colored. In fact, most consumers believe that colors in foods are their natural colors even though many foods could contain added artificial colors.
Why is color added to food?
Colors are added to food and beverages to create an attractive appearance. They enhance the color of foods which could have deteriorated due to food processing as consumers would perceive such foods to be inferior. Some other reasons why food manufacturers add colors to foods and these are listed below
- Colours serve to act as an association of food so consumers understand that colas will be dark brown, mango juices will be yellow, sauces will be red, etc. so in the absence of the right colours manufactures add them to foods as consumers select and buy foods by color.
- Moreover, if the colors consumers associate with foods are missing or the food looks off colour because of loss of colour due to light, air or temperature consumers tend to judge that food to be of poor quality and might not buy it.
- Colours are added to enhance the natural color of foods like making strawberry jam brighter as this adds value to the foods.
- Certain colours are associated with flavors so when consumers see green or yellow they perceive the food as having a lemony flavor, the orange colour is associated with the flavor of oranges the fruit.
- During storage, sunlight can affect the flavor and vitamins in foods so colours are added to foods because they help to protect foods from losing vitamins and flavors.
- Colours are also added to foods so they look decorative like in cakes. Foods that look attractive seem more appetizing and tend to sell faster.
However, if colour is used to conceal damaged or inferior products so that it appears better or greater in value then it could mislead the consumer. Most consumers presume that if the colour in the food is intact the food could not be spoilt.
Types of food colours
Food colours are of two types, dyes and lakes. Dyes dissolve completely in water and are available as powders, granules or liquids. Dyes are used in beverages, dye mixes, dairy products, pie fillings, ice lollies, jams, pet foods, etc. Lakes are insoluble in water and are generally used in products that contain oils and fats and in products that do not contain much moisture like coatings of tablets, cheese, margarine, chewing gum, chocolates etc. FSSAI has specified the use of Lake colours in foods and say that Aluminium Lake or sunset yellow FCF may be used in powdered dry beverages mix (powdered soft drink concentrate) up to a maximum limit of 0.04 percent by weight. The maximum limit of colour content in the final beverage for consumption shall not exceed 8.3 ppm and that of aluminum content shall not exceed 4.4 ppm of the final beverage for consumption. The powdered dry beverages mix (powdered soft drink concentrate) label shall give clear instruction for reconstitution of product for making a final beverage.
Food colours may be natural or synthetic
Natural colours are those that are extracted from natural sources like plants; from the seed, fruit or vegetable and from minerals, animals, and algae. Therefore
- red blue and violet are derived from beetroot, raspberries, red cabbage
- green comes from the chlorophyll in leaves
- yellow-orange and red is derived from apricots, carrots, and tomatoes
Synthetic colours are produced by chemical reactions. Permitted synthetic colours are safe to use in food and manufacturers use them because they are less expensive and provide uniform and bright colours. They can also be blended to provide a number of secondary colours. However, the use of synthetic colours is declining because some of them have harmful effects on the health and can cause cancer, nervous disorders, toxicity or heart disease.
FSSAI regulations on food colours
The FSSAI regulations for food colouring are covered under the category ‘Colouring Matter’ in the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011. The regulations say that no colouring matter may be added to food unless permitted in these regulations. The colours specified in these regulations, when used in the preparation of any article of food, shall be pure and free from any harmful impurities.
FSSAI permits the use of the following whether derived naturally or manufactured artificially.
- Carotene & Carotenoids including Beta-carotene, Beta-apo 8′- carotenal, Methyl ester of Beta-apo 8′ carotenoic acid, Ethyl ester of Beta-apo 8′ carotenoic acid, Canthaxanthin
- Chlorophyll;
- Riboflavin (Lactoflavin).
- Caramel
- Annatto
- Saffron
- Curcumin or turmeric
Annatto is to be prepared only in permitted edible oil as listed in regulations and the use must be mentioned on the label.
The synthetic colours that are permitted to be used are mentioned below.
- Red from: Ponceau 4R, Carmoisine, and Erythrosine
- Yellow from: Tartrazine and Sunset Yellow FCF
- Blue from: Indigo Carmine and Brilliant Blue FCF
- Green from: Fast Green FCF
Food products in which FSSAI permits colour as an additive
- Ice-cream, milk lollies, frozen desserts, flavored milk, yogurt, ice-cream mix-powder
- Biscuits including biscuit wafer, pastries, cakes, confectionery, thread candies, sweets, savories (dalmoth, Mongia, phululab, sago papad, dal biji only)
- Peas, strawberries, and cherries in hermetically sealed containers, preserved or processed papaya, canned tomato juice, fruit syrup, fruit squash, fruit crushes, fruit cordial, jellies, jam, marmalade, candied crystallized or glazed fruits
- Non-alcoholic carbonated and non-carbonated ready to serve synthetic beverages including synthetic syrups, sherbets, fruit bar, fruit beverages, fruit drinks, synthetic soft-drink concentrates
- Custard powder
- Jelly crystal and ice-candy
- Flavour emulsion and flavor paste for use in carbonated or non-carbonated beverages only under label declaration
Synthetic colours have maximum limits this is usually 100 parts per million of the final food or beverage for consumption. However, in some foods and beverages, mentioned in regulations, the maximum limit of permitted synthetic food colours may be up to and not exceed 200 parts per million of the final food or beverage for consumption.
The declaration about the food colours on the label shall be in accordance with the FSS (Packaging & Labelling) Regulations, 2011.
Subhash says
Why the permissible limits of colours are not same in all articles of foods?
RAMESH says
PERHAPS DUE TO COLOR TEMPTATION OF CONSUMERS AND LACK OF WILLPOWER OF AUTHORITY MR SUBHASH.
nithin says
“aalura red ac” banned?
Rohit says
Please discuss the colors permitted under Rule 127 of D&C Act in Nutraceutical products (Schedule VF).
These colors are permitted at GMP level although these are synthetic colors. Some of these colors are not permitted in FSSR or permitted under specified limit.
PATEL BHAVIKKUMAR NITINBHAI says
Could you please give the permitted value of Tartrazine in Food Grains.
Value Needed in ppm.
FSH Team says
You can read through the following – https://www.fssai.gov.in/upload/uploadfiles/files/Compendium_Food_Additives_Regulations_29_03_2019.pdf
SIVA FOODS says
As per Food Products Standards and Food Additives Regulation 2011, adding Synthetic color Tartrazine and sunset yellow are permitted in Jelly products up to 100 ppm in a final product. Is there any amendment after that in FSSAI regulations? We want to know is there any ban in India for adding Tartrazine recently. If so, kindly let us know the FSSAI amendment Notification number. Very Urgent. Kindly reply.
FSH Team says
You can read through the following link – https://www.fssai.gov.in/upload/uploadfiles/files/Compendium_Food_Additives_Regulations_29_03_2019.pdf
Piyush S Dudhediya says
Sir, you are kindly requested to send me the details of the quantity to be used for colouring sugar balls and roasted peanuts, and chocolate coated peanuts. Types of colours to be used.standard operating procedure for coating of glaze. Thanks .Piyush Dudhediya.
FSH Team says
Read through the following url for food additives and colouring.
Jayant Batra says
Madam,
As I was going through the ingredients of Lays India’s magic masala I came through 160b(annatto) which is natural colour and is considered to be a safe additive in food but it targets young children(along with adults) so it has many harmful effects, being a consumer I would recommend you to use 160a as food colouring and and I am a little sure that you might be aware about it so I would like You to take a step of using 160a instead of 160b,
Thanking you,
Jayant Batra
(A citizen of India)
SRINIVASA RAO GAJAVILLI says
Permitted synthetic colours generally employed for truffles centers with flavors Strawberry, mango, orange etc. and in Panned confectionery with chocolate centers and compound chocolate centers.
I invite your kind attention to the below rules promulgated by FSSAI for IFC category 5.1.3 [real chocolates] and 5.1.4 [imitation chocolates/chocolate substitutes].
FSSAI allows Permitted Synthetic food colors for chocolates where as it prohibits or won’t list them for Imitation chocolates under 5.1.4
5.1.3 Cocoa and chocolate products Acesulfame potassium 950 1,000 mg/kg 188
Annatto 160b(i), (ii) 100 mg/kg
Grape skin extract 163(ii) 200 mg/kg
52[omit ]
Allura red AC 129 100 mg/kg 183
75[——]
Ammonium salts of phosphatidic acid 442 GMP
Aspartame 951 3,000 mg/kg 191
Version-XXVI (20.12.2022)
Beeswax 901 GMP 3
Brilliant blue FCF 133 100 mg/kg 183
Butylated hydroxyanisole (BHA) 320 200 mg/kg 130, 141, 15
Butylated hydroxytoluene (BHT) 321 200 mg/kg 130, 141, 15
TBHQ 319 200 mg/kg 52[15,130 ,141]
CAROTENOID S 100 mg/kg 183
CHLOROPHY LLS AND CHLOROPHY LLINS, COPPER COMPLEXES 52[700 mg/kg] 62
Curcumin 100 100 mg/kg
Candelilla wax 902 GMP
Canthaxanthin 161g 100 mg/kg
Caramel III – ammonia caramel 150c 50,000 mg/kg
Caramel IV – sulfite ammonia caramel 150d 50,000 mg/kg
Carmoisine 122 100 mg/kg
Carnauba wax 903 GMP
beta-Carotenes, vegetable 160a(ii) 100 mg/kg
ETHYLENE DIAMINE TETRA ACETATES (EDTA) 50 mg/kg 21
Indigotine (Indigo carmine) 132 100 mg/kg
Lauric arginate ethyl ester 243 200 mg/kg
SORBATES 1,000 mg/kg
Version-XXVI (20.12.2022)
Mono and di glycerides of edible fatty acids 471 GMP
Neotame 961 100 mg/kg
HYDROXYBE NZOATES, PARA- 300 mg/kg 27
PHOSPHATES 2,500 mg/kg 33
Tartrazine 102 100 mg/kg
POLYSORBAT ES 52[5,000 mg/kg] 101
Ponceau 4R 124 100 mg/kg 183
RIBOFLAVINS 300 mg/kg
SACCHARINS 500 mg/kg
Erythrosine 127 50 mg/kg
Shellac, bleached 904 GMP 3
52[omit ]
Carmoisine 122 100 mg/kg
Fast green FCF 143 100 mg/kg
Sucralose (Trichlorogalacto sucrose) 955 800 mg/kg
Sunset yellow FCF 110 100 mg/kg
52[omit ]
BENZOATES 1,500 mg/kg
52[Polyglycerol esters of fatty acid 475 2,000 mg/kg By weight in chocolate s
Polyglycerol esters of interesterified ricinoleic acid 476 5,000 mg/kg 101]
52[SORBITAN ESTERS OF FATTY ACIDS 10,000 mg/kg 101]
Saffron GMP
L – Tartaric acid 334 3 g/kg
52[Castor Oil 1503 350 mg/kg
Version-XXVI (20.12.2022)
TOCOPHERO LS 750 mg/kg 15,168]
5.1.4 52[Imitation Chocolate, Chocolate substitute products] Acesulfame potassium 950 500 mg/kg 188
75[——-]
Ammonium salts of phosphatidic acid 442 GMP
Aspartame 951 3,000 mg/kg
Aspartameacesulfame salt 962 500 mg/kg 191
BENZOATES 1,500 mg/kg 13
52[omit ]
Butylated hydroxytoluene (BHT) 321 200 mg/kg 141, 15, 197
Beeswax 901 GMP 3
Candelilla wax 902 GMP 3
Carnauba wax 903 GMP 3
HYDROXYBE NZOATES, PARA- 300 mg/kg
Neotame 961 100 mg/kg
PHOSPHATES 2,200 mg/kg 33
POLYSORBAT ES 5,000 mg/kg
SACCHARINS 500 mg/kg
SORBATES 1,500 mg/kg
Shellac, bleached 904 GMP
Sucralose 955 800 mg/kg
TOCOPHERO LS 750 mg/kg
Tartaric acid 334 5 g/kg
CHLOROPHY LLS AND CHLOROPHY LLINS, COPPER COMPLEXES 700 mg/kg
CAROTENOID S 100 mg/kg
Version-XXVI (20.12.2022)
beta –Carotenes, vegetable 160a(ii) 100 mg/kg
Canthaxanthin 161g 100 mg/kg
Sulfur dioxide 220 150 mg/kg
Sorbitan monostearate 491 10 g/kg
Annatto 160b(i), (ii) 100 mg/kg
52[Polyglycerol esters of interesterified ricinoleic acid 476 5,000 mg/kg 366]
Caramel III 150c 50,000 mg/kg
Caramel IV 150d 50,000 mg/kg
Saffron GMP
52[Polydimethylsiloxane 900a 10mg/kg
Polyglycerol esters of fatty acid 475 2,000mg/kg 366
Sucroglycerides 474 6,000mg/kg 348
Sucrose Oligoesters, Type-I and Type -II 473a 6,000mg/kg 348
Sucrose esters of fatty acid 473 6,000mg/kg 348
TARTRATES 5,000mg/kg 45
TOCOPHERO LS 500 mg/kg 15
SORBITAN ESTERS OF FATTY ACIDS 10,000 mg/kg
]
One side FOSCOS combined all chocolates and imitation chocolates under 5.1.3 and on other hand it permits the usage of all food additives permitted in chocolates manufacturing and deltes permitted synthetic food colours usage in Imitation chocolates manufacturing.
Any kind advise in this regard for Genuine FBOs who wish to Comply FSSAI rules 200% on label declarations unlike many others who right royally disobey and get along with the manufacturing.
Thanks and regards,