Food colouring

Food colouring, also known as food dye or edible pigment, is a substance used to alter the colour of food and drink. Food colouring can be natural or synthetic, and is used in a variety of food industries, including baking, confectionery, and beverage production.

History

The use of food additives such as food colouring dates back to ancient times. The Egyptians used natural substances like saffron and pomegranate juice to colour foods. In the 19th century, synthetic food colourings were introduced, with the first synthetic food dye, mauveine, being created in 1856.

Types of Food Colouring

There are several types of food colouring, including:

• Natural food colouring: These are derived from plants, animals, and minerals. Examples include beet juice, turmeric, and paprika.

• Synthetic food colouring: These are chemically synthesized and are often brighter and more stable than natural food colourings. Examples include Allura Red AC and Tartrazine.

• Lakes: These are water-insoluble forms of synthetic food colourings, used when it is necessary for the colour to not bleed or run.

Health and Safety

The safety of food colouring is regulated by food safety authorities, such as the Food and Drug Administration (FDA) in the United States and the European Food Safety Authority (EFSA) in the European Union. Some food colourings have been associated with health risks, such as hyperactivity in children and allergic reactions.

Regulation

Regulations on food colouring vary by country. In the United States, the FDA requires that all food colourings be approved for use. In the European Union, food colourings must be labelled with their E number.

See Also

• Food additive
• Food and Drug Administration
• European Food Safety Authority
• E number