Redirected from Food colouring
Coloring adds interest and appeal: Heinz's recent release of green ketchup is only the tip of the iceberg. While foods like Froot Loops are obviously artificially colored, few people know that oranges can be as well.
Color variation in foods throughout season and the effects of processing and storing often make color addition necessary to maintain the expected color. Some of the primary reasons include:
Food colorings are tested for safety by various bodies around the world. In the United States, FD&C (standing for the Federal Food, Drugs, & Cosmetics Act) are given to approved dyes, while in the European Union E numbers are used.
Caramel coloring is found in Coca-Cola and other cola products. It is made from caramelized sugar. Annatto[?] is a reddish-orange dye made from the seed of a tropical tree. Chlorella is green, and derived from algae. Cochineal is a red dye derived from cochineal insects. Beet juice, turmeric, saffron and paprika are also used as colorants.
Many of the artificial food colorings cause reactions in sensitive individuals ranging from hyperactivity[?] to depression to asthma-like symptoms. Dr. Benjamin Feingold[?] pioneered research in the field and founded an organization devoted to aiding sensitive individuals stay away from artificial colors, flavors, and preservatives.
Individuals who have asthmatic symptoms when exposed to Yellow Dye No. 5, also known as Tartrazine, can also be allergic to non-steroidal anti-inflammatory drugs, such as ibuprofen and salicylic acid, and are cautioned to avoid them.
Some artists have used food colouring as a means of making pictures.
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