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Food Colours
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These
food colours are water soluble and are
extensively used in almost every type of edible
preparation like Foodstuff, Soft Drinks &
Beverages, Cheese, Jams & Jellies, Pickles,
Sweets, Sauces, Soups, Canned & Bottled Fruits/
Vegetables, Ice creams, Toothpaste, Decoration &
coating, Shampoos, Pesticides, Washing Powder,
Tablets, Capsules, Toiletry products etc. Lake
colours are widely used in Pharmaceuticals,
Bakery products, Dairy products and also in
cosmetic & Personal care products.
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Food Colours includes Sunset Yellow, Tartrazine, Quinoline Yellow, Carmoisine, Ponceau 4R, Amaranth, Red 2G, Erythrosine, Allura Red, Indigo Carmine, Brilliant Blue FCF, Chocolate Brown HT, Brilliant Black PN, Lake Colours, Blended Colours, Dyestuffs: , Solvent Dyes, Pigment Powders, Acid-Basic Dyes, Reactive Dyes, Dyes Intermediates, Saffron and Commodity Products in India. |
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Supra/Primary Colors
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Product Name |
CI Name |
CI No |
EEC No |
HUE |
Pure Dye
Content/
corrected
Sample
Min. |
Volatile
Matter at
135ºC
Sodium
Chloride /
Sulphate
Max. |
Water
Insolub
- le
Matter
Max |
Comb
- ined
Ether
Extract
Max. |
Subs
- idiary
Dyes
Max. |
Dyes
Interme
- diate
Max. |
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SUNSET YELLOW
|
FOOD YELLOW 3 |
15985 |
E-110 |
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87% |
13% |
0.20% |
0.20% |
1.00% |
0.50% |
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TARTRAZINE |
FOOD YELLOW 4 |
19140 |
E-102 |
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87% |
13% |
0.20% |
0.20% |
1.00% |
0.50% |
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QUINOLINE YELLOW |
FOOD YELLOW 13 |
47005 |
E-104 |
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70% |
30% |
0.20% |
0.20% |
1.50% |
0.50% |
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CARMOISINE |
FOOD RED
3 |
14720 |
E-122 |
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87% |
13% |
0.20% |
0.20% |
1.00% |
0.50% |
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PONCEAU 4R |
FOOD RED
7 |
16255 |
E-124 |
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82% |
18% |
0.20% |
0.20% |
1.00% |
0.50% |
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AMARANTH |
FOOD RED
9 |
16185 |
E-123 |
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87% |
13% |
0.20% |
0.20% |
1.00% |
0.50% |
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RED 2G |
FOOD RED
10 |
18050 |
E-128 |
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82% |
18% |
0.20% |
0.20% |
2.00% |
0.50% |
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ERYTHROSINE |
FOOD RED
14 |
45430 |
E-127 |
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87% |
13% |
0.20% |
0.20% |
4.00% |
0.10% |
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ALLURA RED |
FOOD RED
17 |
16035 |
E-129 |
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85% |
15% |
0.20% |
0.20% |
1.00% |
0.50% |
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INDIGO CARMINE
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FOOD BLUE
1 |
73015 |
E-132 |
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85% |
15% |
0.20% |
0.20% |
1.00% |
1.00% |
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BRILLIANT BLUE FCF |
FOOD BLUE 2 |
42090 |
E-133 |
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85% |
15% |
0.20% |
0.20% |
3.00% |
1.80% |
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CHOCOLATE BROWN HT |
FOOD BROWN 3 |
20285 |
E-155 |
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70% |
30% |
0.20% |
0.20% |
10.00% |
0.70% |
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BRILLIANT BLACK PN
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FOOD BLACK 1 |
28440 |
E-151 |
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80% |
20% |
0.20% |
0.20% |
10.00% |
0.80% |
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P.S.:- All above colours shades:-
Lead PPM Max are 10
Arsenic PPM Max. are 1
Heavy Metals PPM Max are 40 |
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Colouring
Matters |
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The colouring of foods may be by
simple incorporation of a Dye, usually dissolved
in a suitable solvent, or by staining process or
very occasionally by a dyeing process as
technically understood. Freedom from toxicity must
obviously be the first consideration in the choice
of colouring matters for foods. After that the
properties commonly required are high solubility
in water, alcoholic solvents, edible oils or other
media of incorporation; freedom from reaction with
other components of the foodstuff such alkalies,
acids, flavouring materials or preservatives;
freedom from attack by bacteria ;stability to
light and heat; and aesthetically acceptable
hue.
Azo dyes from the majority of the
synthetic dyes used for colouring foods but they
have to be supplemented from Triarylmethane and
other chemical classes in order to obtain the
violet, blue and green hues. |
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Control Of The
Use |
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The possible harmful effects of
colouring matters and all other additives to foods
are a subject of public concern and a critical
attitude to their use is to be observed in most
countries. Accordingly there is increasing
application of legislative control so as to
restrict the use of colouring matters in food to
certain 'permitted' items which have not shown any
harmful effects when subjected to rigorous
examination. |
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Fastness And Other
Properties |
Hues
The hues quoted for C.I.Food Dyes
have usually been judged in aqueous or other
solution or on paper and take no account of any
intrinsic colour the food may have or of the
effects of processing, they must therefore be
accepted. as broad indications only.
Solubility
Good solubility a desirable property
in a food dye, the solvents of most interest being
water, alcohols (especially ethanol and glycerol)
and vegetable oils. The chemical nature of
oil-soluble coal tar dyes is such that very few
are free from toxic hazards but for some
applications use can be made of dispersions of
oil-soluble dyes. In the tables which follow
solubility in water, ethanol and vegetable oils is
given. Where figures are quoted they record the
maximum weight of the dye (g) which when dissolved
when the solution is stored at room temperature.
Such figures however are no more than an
indication of what may be expected in practice
when other substances, such as electrolytes, are
present.
Fastness properties
There are no generally accepted
methods of testing the fastness of dyes for use in
foods and no generally accepted standards of
fastness. The descriptions given (on the scale
poor, fair, good, very good, excellent) therefore
must be taken as providing a general indication
only of the kinds of application for which the
dyes are suitable. The fastness to alkalies is
concerned chiefly with baked cereal products in
which baking powders are used. Heat fastness also
is chiefly concerned with baked products. The
significance of fastness to fruit acids and to
preservations such as benzoic acid and sulphur
dioxide will be obvious. |
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Lake Colours
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PRODUCT NAME
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HUE
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| LAKE
SUNSET YELLOW FCF |
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| LAKE
TARTRAZINE |
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| LAKE
QUINOLINE YELLOW |
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| LAKE
CARMOISINE |
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| LAKE
PONCEAU 4R |
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| LAKE
AMARANTH |
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| LAKE
ERYTHROSINE |
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| LAKE
ALLURA RED |
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| LAKE
INDIGO CARMINE |
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| LAKE
BRILLIANT BLUE FCF |
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| LAKE
CHOCOLATE BROWN HT |
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Blended Colours
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PRODUCT NAME
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HUE
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| EGG
YELLOW |
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| ORANGE
RED |
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| RASBERRY
RED |
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| STRAWBERRY RED |
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| COFFEE BROWN |
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| DARK
CHOCOLATE |
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| APPLE GREEN |
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| PEA
GREEN |
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| BLACK
CURRANT |
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| GRAPE |
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807, Span Trade Centre, Pritamnagar, Paldi, Ahmedabad-380
006.India
Tel: 91-79-2658 3912/ 66303262/ 26631408 Fax: 91-79-2658 3914 |
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Email :
hno@himneel.com
himneel97@yahoo.co.in |
|
Mr. Himanshu B. Chalishazar
(Chairman & Managing Director)/ Ms.
Kashmira Mehta (Director
(EXIM)) |
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Mobile: +91
9327036236/ 98250
45506
Mobile: +91
9376623979 |
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