Dyes

Colorants are used to compensate for color loss and changes that occur due to processing and storage, which may allow them to feign better quality. They are also intended to improve the appearance of foods, making them appear more attractive to consumers. Colorants may be added to only a few foods and only in small amounts. Foods that qualify for coloring are dairy products, confectionery, dessert powders, jams, confectionery and baked goods, soft drinks and hot beverages. Basic foods – cereals, potatoes, legumes, fish, meat, milk and eggs – may not have colorants added. The color of these can be altered by using coloring foods such as cocoa and egg or by adding them to animal feed. For example, carotenoids and xanthophylls are added to animal feed to give the meat or egg yolk a desired hue. The most common colors in food are red, yellow, orange and black. If a food colorant is used, it is considered an additive and, under EU law, must be listed in the list of ingredients either by name or by E number (colorants: E 100 – E 180). Colors generally approved for food include:

  • Alpha-, beta-, gamma-carotene (E 160a).
  • Riboflavin (E 101)
  • Sugar couleur (E 150)

Natural food colorants

Some colors such as ß-carotene and chlorophylls (leaf green dyes, E 140, E 141) are derived from plants – beet, peppers, grapes. Other approved “natural” food colorants include:

  • Anthocyanins (berry dyes, E 163a – E 163f).
  • Carotenoids (E 160 – E 160f)
  • True cochineal (carmine, E 120) – red; this is a dye of animal origin: louse species Coccus cacti.
  • Curcumin (E 100) – yellow; occurs in turmeric.
  • Xanthophylls (E 161 – E 161g)

Synthetically (artificially) produced food colorants

Other food dyes are produced artificially. Some synthetically produced dyes are very controversial in their health assessment, such as the so-called azo dyes, which are numerically their largest group. They are taken from carcinogenic raw materials and are mainly used for dyeing wood and paper. Only a few are approved for coloring foodstuffs as well as cosmetics and textiles. Azo dyes enter our bodies primarily through color-intensive confectionery and beverages. Commonly used azo dyes are:

  • Allura red AC (E 129)
  • Amaranth (E 123) – red
  • Azorubin (E 122) – red
  • Brown FK (E 154) – black brown
  • Brown HT (E 155)
  • Brilliant black BN (E 151)
  • Yellow orange S (E 110)
  • Ponceau 4R = cochineal red A (E 124) – red
  • Ruby pigment BK = Litholrubin BK (E 180) – red
  • Tartrazine (E 102) – yellow

Artificially produced dyes are suspected of causing bronchial asthma and are considered carcinogenic (cancer-causing).In addition, scientists have indicated for years that synthetic dyes may be involved in the development of attention deficit hyperactivity disorder (ADHD). A clinical study conducted on behalf of the British Food Standards Agency (FSA) in 2007 showed that children exhibit increased hyperactive behavior after consuming these dyes. Against this background, the EU has issued a regulation that since July 20, 2010, manufacturers must print the warning “May impair activity and attention in children” on packaging if the products contain the controversial dyes. This concerns the following dyes: allura red (E 129), azorubine (E 122), quinoline yellow (E 104), cochineal red (E 124), yellow orange S (E 110) and tartrazine (E 102). Dyes can trigger allergies or pseudoallergic reactions with symptoms on the skin or in the respiratory tract in people with a corresponding disposition. People who already have an allergy to salicylic acid (contained, for example, in acetylsalicylic acid/ASS) and its derivatives or to benzoic acid (preservative, E 210) may experience cross-reactions. The following is a tabular overview of the dyes that can trigger allergic (A) and/or pseudoallergic reactions (P).

Dye E number Reaction
Tartrazine E 102 P
Quinoline yellow E 104 P
Yellow orange S E 110 A / P
Cochineal (Carmine) E 120 A / P
Azorubine E 122 A / P
Amaranth E 123 P
Ponceau 4R (= cochineal red A) E 124 A / P
Erythrosine E 127 P
Red 2G E 128 A / P
Allura red AC E 129 A / P
Patent blue E 131 A / P
Indigotine (indigcarmine) E 132 A / P
Green S E 142 P
Brilliant black BN E 151 P
Brown FK E 154 P
Brown HT E 155 P
Ruby pigment BK (= lithol ruby BK) E 180 P