Food coloring Flashcards
What are food color additives?
Dyes, pigment or other substances that impart a color when added to food
Colorant that makes cheddar cheese yellow?
Anatto
% reasons we use food addatives:
1 - offset color loss (natural color in food fades
2 - Correct natural color variations
3 - Reinforces color already in foods
4 - Add variety to wholesome and nutritious foods
5 - makes food more “fun” and “attractive”
Where is anotto found?
Fruit of the achiote tree
What are the two classifications of food colorants?
1 - Exempt from citification
2 - Certified
What falls under each category? Example?
Exempt: natural isolated from plants/animal/mineral (no batch testing required)
Beetroot powder
Certified: manmade artificial coloring (FD&C coloring)
How many approved FD&C approved colors are there?
9
What are characteristics of exempt colors?
- water soluble
- may be derived from a variety of source products
How is a caramel color achieved?
carefully controlled heat treatment of carbohydrates in a process called caramelization.
How are exempt colors limited?
- stability
- limitation in certain applications
- range of colors
- limited resources
What is an example of an exempt color? What are the pros and cons?
Beta-carotene
Cons: fades on exposure to light
Application: Fuit juices, cakes, desserts, butter + margerine
Rank the frequency of use for each certified colorant and state the percentage:
1: Red 40 (40%)
2: Yellow #5 (27%)
3: Yellow #6 (24%)
4: Blue#1, Blue#2, Red#3, green #3 (4% or less)
What is RDI?
Recommended Daily Intake : Daily intake level of a nutrient that is considered to be sufficient to meet requirements of 97 - 98% of healthy individuals.
What is RDI used for?
To determine the daily value (DV) of foods (printed on labels)
What is ADI?
Acceptable Daily Intake: measure of a specific substance that can be taken orally on a daily basis over a lifetime without significant health risk. (additive/residue of vet drug/pesticide)
