2. Synthetic colours are
added to food materials
to catch the attraction of
the consumers
Colour is one of the
major indicator for the
acceptance of food.
3. Synthetic food Colour corrects the natural variations.
The problems of colour loss due to exposure to light,
air, temperature extremes, moisture and storage
condition are solved.
Make food more attractive and informative
4. Generally synthetic colours gives Bright and uniform
colours
Companies are prefer to use synthetic food colours
because of they are cheaper, stable and long shelf life
compare to natural colours
5. Children are highly influenced by this coloured
sweets
7. PERMITTED FOOD COLOURS NON-PERMITTED FOOD COLOURS
Brilliant Blue
Carmoisine
Erythrosine
Fast green
Indigo carmine
Ponceau 4R
Sunset yellow
Tartrazine
Rhodamine B
Amaranth
Orange II
Metanil yellow
Malachite green
Acid Magenta
Orange G
Butter yellow
8. No. COLOUR COMMON NAME COLOUR INDEX CHEMICAL CLASS
1. Red
Ponceau 4R 16255 Azo
Carmoisine 17420 Azo
Erythrosine 45430 Xanthene
2. Yellow
Tartrazine 19140 Pyrazolone
Sunset Yellow FCF 15985 Azo
3. Blue
Indigo Carmine 73015 Indigoid
Brilliant Blue FCF 42090 Triarylmethane
4. Green
Fast Green FCF 42053 Triarylmethane
9. OBJECTIVE
The objectives of the study is to identify the
colours used in sugar based confectionary.
Estimate the colour concentrations quantitatively.
Create awareness in public for the safe use of
colours in food.
Vulnerability in children
10. Most Important & well studied side effect of artificial colours
Attention Deficit Hyperactivity Disorder (ADHD)
Symptoms
Lack of concentration, distractibility, excitability
impulsiveness, anxiety, anti-social behavior,
difficulties with coordination, disabilities of both
cognitive and learning functions.
J. Human Nutr,34:167-174,1980
Report on Colour Additives. FACT, 1987
J. Pediatrics. 61(6):811-7. 1978.
11. Do artificial food colors promote hyperactivity in
children with hyperactive syndromes? A meta-
analysis.
Journal of Developmental & Behavioral Pediatrics. 2004
The effects of artificial food colourings and benzoate
preservative challenge on hyperactivity in a general
population sample of preschool children.
Arch Dis Child. 2004
Food additives and hyperactive behaviour in 3-year-old
and 8/9-year-old children in the community.
Lancet Vol. 370,No. 9598,p1521-1588, 2007
12.
13. A study was conducted by National Institute of
Nutrition with school children consuming a particular
brand of Aniseed (Saunf)exhibited of glossitis of
tongue. Analysis revealed that the Aniseed (Saunf)
had very high levels of Ponceau 4R
Ref: National institute of Nutrition, Annual report, Hydrabad P.72-1993-1994
14. They are more sensitive to carcinogens
Immaturity of enzymatic detoxifying mechanism
Incomplete excretory organs
Partial development of physiological barriers (BBB)
They are consume more synthetic food colours per unit
of body weight than adults
Young children serve as first victims of any contaminations in food
15.
16. MATERIALS AND METHOD
Fourteen different coloured sugar
based confectioneries such as sweets,
sugar candies, toffees, marsh mallows
are randomly collected from different
shops during January 2015 to March
2015.
17. The colours are qualitatively
identified by paper chromatographic
techniques
PAPER
CHROMATOGRAPHIC
TECHNIQUES
18. The colours are quantitatively
estimated by the UV-Visible
spectrophotometer
19.
20. Sl No Name of Colour Absorption maxima(nm)
1 Carmosine 516
2 Ponceau 4 R 507
3 Erythrosine 527
4 Green FCF 624
5 Indigo Carmine 609
6 Brilliant Blue FCF 630
7 Tartrazine 427
8 Sunset yellow FCF 482
22. Tartrazine -19140
Sunset yellow - 15985
Indigo carmine -73015
Fast green FCF - 42053
180
220
160
110
0
50
100
150
200
250
Cocentration(ppm)
Synthetic colours
Tartrazine
Sunset yellow
Indigocarmine
Fast green
CUMIN SEED SWEET
23. Cumin Sweet
In cumine sweets no natural colours were found.
Four type of synthetic food colours were found in the
samples. They are individual colours and mixed
colours.
All the synthetic colours having concentration more
than 100ppm.
Sunset yellow have more than 200ppm and Fast green
have least concentration and all other colour
The Colour Concentrations are above the FSSA
prescribed level.
25. Peanut sweet
Two types of synthetic colours were identified in
Peanut sweets.
Its identified as Ponceau4R and tartrazine. Both
colours are more than 100ppm.
27. Only two colours were found in lemon sweets.
The colours are identified as Tartrazine and Sunset
yellow. Sunset yellow is present in more than 180ppm
and tartrazine having the concentration 160ppm.
No mixed colours and natural colours were identified
in these samples.
29. Jellies
In all jelly sweets individual colour and mixed colours
were found in samples.
No natural colour or non permitted colours were found
in the samples.
Ponceau 4R Present in higher concentration (210ppm)
than other permitted synthetic food colours after that
Sunset yellow is present in high level and brilliant blue
is in lesser amount
All the colours exceeds the prescribed standard level.
32. Lolly pop
The local Lolly pope sample collected having red in
colour. Only single colour identified as sunset yellow.
The Colour present in higher concentration 230ppm.
33. Local sweets
Red
Green
Yellow
Rose pink
White
Sunset yellow-15985
Tartrazine-19140
Ponceau 4R-16255
Carmoisine-14720
Erythrosine-45430
250
300
100
200
150
Local sweets
Green
Violet
Red
Rose
Yellow
Tartrazine -19140
Sunset yellow-15985
Ponceau 4R-16255
Carmoisine-14720
Erythrosine-45430
Amaranth
160
200
100
180
120
160
Local sweets
Yellow
Red
Green
Tartrazine-19140
Ponceau 4R-16255
Sunset yellow-15985
Fast Green- 42053
200
180
160
140
Local sweets
Red
Yellow
Green
Fast green
Brilliant blue
Sunset yellow
Tartrazine
210
100
280
310
35. Discussion
Most of the sugar based confectionary products sold in
the market were coloured and very few find without
synthetic food colours.
Of the fourteen samples analysed
97% having permitted colours,
3% having a combination of permitted and non-
pepermitted colours
No sweets having only non-permitted colour.
.
36. Discussion
All the labelled samples are within the FSSA
prescribed level.
The Home made sweets and small scale food
industries using synthetic food colours higher than the
specifications prescribed under the FSS Act.
It was interesting to note that FSSA permits eight
colours to be added to specific foods but only six
colours were commonly used.
37. Among the permitted colours, tartrazine was the most widely
used colour followed by sunset yellow.
Tartrazine in blend with sunset yellow is the most widely used
colour
Brilliant blue FCF was mostly used in blends with tartrazine to
give a green shade to sugar based confectionary products.
38. NON- PERMITTED COLOURS
It is found that Amaranth, Rhodamine B are
commonly used non-permitted colours.
Orange G, Fast red, and Metanil yellow, Acid Magenta
were not found in any sugar based confectionary
tested.
39. CONCLUSION
From the present investigation, It can be concluded
that the prevalent use of non-permitted colours has
been considerably reduced.
The study found that the use of non-permitted colours
in sugar based confectionary products was considerably
less as it was detected in only 3 %
This could be due to the awareness of the
manufacturers to the hazards of non-permitted colours
and the actions taken by the regulatory authorities.
40. CONCLUSION
More awareness is necessary in the non-industrial
sector.
Relentless campaign needs to be undertaken to
improve the awareness amongst consumers of the
unscrupulous use of synthetic food colours particularly
concerning vulnerable consumers such as children.
42. THANK YOU
To the Commissioner
of food safety-
Kerala
The Deputy Director
(PFA)
The Chief Government Analyst
Government Analyst Lab-TVM
The Government Analyst
Regional analytical lab
Calicut -9
FASEELA P.M
Unity Womens College,
Manjeri,Malappuram Dist
43. NO FOOD ITEMS
1 Ice-cream, milk lollies, frozen dessert, flavoured milk, yoghurt, ice-cream mix powder
2
Non-alcoholic carbonated and non-carbonated ready-to-serve synthetic beverages
including syrups, sherbets, fruit bar, fruit beverages, fruit drinks, synthetic soft drink
concentrates
3
Biscuits, including biscuit wafer, pastries, cakes, confectionery, thread candies, sweets,
savouries (dal moth, mongio, phulgulab, sago papad, dal biji)
4
Peas, strawberries and cherries in hermatically sealed containers, reserved or processed
papaya, canned tomato juice, fruit syrup, fruit squash, fruit cordial, jellies, jam,
marmalade, candied crystallised or glazed fruits
44. PIGMENT SOURCES COLOUR SHADE
Curcumin Turmeric Rhizome (roots) Bright lemon yellow
Lutein Tagetas Erecta (marigold) and Alfalfa Golden yellow
Natural mixed
Carotenes
Palm oil, D.salina (algae Golden yellow to orange
Bixin/norbixin Bixa Orellana bush seeds- South America Orange
Capsanthin/
Capsorubin
Paprika Capsicum annum L. Reddy orange
Lycopene Tomatoes Orangy red.
Carminic acid Cochineal insect (female)- Peru Orange to red
Carmine Cochineal insect(female) – Peru Pink to red
Betanin Red table beetroot Pink to red
Anthocyanin
Black grapeskin, elderberries, black carrots, red
cabbage.
Pink/red to
mauve/blue
Chlorophyll (in) Grass, lucerne and nettle Olive green
Copperchlorophyll(in) Grass, lucerneand nettle Bluish green
Carbon black Vegetable Material Grey to black
Crocin Saffron/ Gardenia fruit Yellow
Titanium dioxide Anatase White