Showing posts from October 19, 2007

Type of Food Ingredient - Color Additives

Purpose Offset color loss due to exposure to light, air, temperature extremes, moisture and storage conditions; correct natural variations in color; enhance colors that occur naturally; provide color to colorless and “fun” foods Application Many processed foods, (candies, snack foods margarine, cheese, soft drinks, jams/jellies, gelatins, pudding and pie fillings) Common Label Name FD&C Blue Nos. 1 and 2 FD&C Green No. 3 FD&C Red Nos. 3 and 40 FD&C Yellow No. 5 (tartrazine) and No. 6 Orange B Citrus Red No. 2 annatto extract beta-carotene grape skin extract cochineal extract or carmine paprika oleoresin caramel color fruit and vegetable juices saffron (Note: Exempt color additives are not required to be declared by name on labels but may be declared simply as colorings or color added)