CC BY
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Егорова Надежда Сергеевна, О Астраханский государственный технический университет, г. Астрахань
E-Mail: [email protected]
Аннотация. Данная статья посвящена вопросам использования красителей в пищевых продуктах, в том числе в кондитерских изделиях. Рассмотрены основные виды классификации красителей, их способы использования, а также перечень красителей, которые могут повлечь изменения физиологии человека.
Ключевые слова: пищевой краситель, кондитерские изделия, здоровье, цвет.
Abstract. This article is devoted to problems of dyes used in foodstuff, including confectionery products. Main types of dyes classification, their usage and the list of dyes which can entail changes in human physiology are considered.
Keywords: food dye, confectionery, health, color.
Consumers pay attention to colorful registration in the confectionery products acquisition; therefore, application of dyes is presently widespread. There are the natural and synthetic food colorings. The list settled for application in confectionery industry of dyes wide with a various color gamut.
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Confectionery products represent a unique and growing area for natural color applications. While typically not seen as healthy, sugar and gum confectionery products meet the important consumer need states of fun and enjoyment especially for children. Today’s natural color market offers a wide variety of natural color options for confectionery products making them bolder and brighter than ever before! One such example is WILD’s acid-stable blue color which allows a broader range of available color alternatives for the confectionery market than those that were previously available.
The food colorings are the additions that are used for giving certain color descriptions to different products, dishes or drinks. It is widely used for making confectionery products both as for food industry so as for house hold terms. The food colorings that are added to mastic and cream decor elements for cakes to make them festive delicious and good-looking.
Dyes are subdivided into different groups, they are synthetic and natural.
Synthetic dyes are divided into:
- dry;
- liquid;
- gel.
Dry dyes have a powdery kind. They are used to give additional tint to confectionery products and to paint small details. Dry dyes are diluted in hot water, vodka or alcohol liquids. One soupspoon of liquid is proportioned to the dyes at a tip of a knife. It is possible to put dry dyes on cakes.
Liquid dyes color creams and albuminous-drawing mass. They can be added to the sugar mastic instead of water. Liquid dyes are used and in air brushes.
Gel dyes look like liquid, but they are characterized by more stiff consistency and concentration higher than at liquid dyes that makes them economical and universal. Gel dyes paint mastic, dough, glazes and creams. They give the opportunity to get bright and saturated colors and tender tints. There is glycerin and glucose in most gel additions, they are not recommended to be applied for painting of albuminous cream.
Dyes on the basis of cacao-oil.
Sometimes dyes are prepared for sale on cacao-oil basis. They befit for fat cream and white chocolate coloring ideally, but they do not quite fit for albuminous cream and syrup.
Fruit-baccate products such as jams, fruit jellies, chocolate products and cacao are known as products which color is determined mainly by natural modified dyestuffs.
Such colors as red, pink, yellow and green are popular in confectionary products because these colors exactly prevail in the fruit-baccate raw material. Only chocolate wares and cacao are of different tints of brown chocolate color.
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Color forming due to the use of new production dye-stuffs is marked in flour confectionery products, some types of sweets, for example dairy, taffy etc.
Several types of flour confectionery products additional coloring is possible due to auxiliary raw materials such as eggs, saffron, etc. The predominant colors are yellow, golden, and brown.
Most confectionery products color is made of food additives, dyes. This refers to caramel and candies as well. There is a special color dyes list settled by government in confectionery industry.
The choice of colors is conditioned by aspiration of producers to imitate the color of the natural fruit-baccate raw material indicated in its name (for example, jelly fruit jellies of violet, yellow color, etc.).
The color is determined by the color of glaze of the glazed confectionery products, chocolate (brown color) and pastry cook (white, pink, etc.), therefore during assortment authentication it is important to determine the color of glaze and color of the main product.
Some food additives are worse than others. Here’s a list of the top food additives to avoid.
According to the American Academy of Pediatricians Attention Deficit Disorder and hyperactivity have been officially linked to the consumption of artificial food dyes.
There’s still some controversy over the science and new data regularly coming in, so the jury’s still out on whether or not these additives and food dyes actually cause attention deficit hyperactivity disorder (ADHD). But, it’s quite clear that for many children currently coping with ADHD and hyperactivity, food dyes and preservatives can exacerbate symptoms.
Studies show that artificial colorings which are found in soda, fruit juices and salad dressings, may contribute to behavioral problems in children and lead to a significant reduction in IQ. Animal studies have linked other food colorings to cancer [5]. If your child is hyperactive or has ADHD and you’d like to try eliminating these potential triggers, here’s are the artificial food dyes to look out for:
Yellow #6 Yellow #5 Sodium Benzoate Red #40 Red #3 Orange B Green #3 Blue #2 Blue #1
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Blue #1 and Blue #2 (E133). Banned in Norway, Finland and France. May cause chromosomal damage Found in: candy, cereal, soft drinks, sports drinks and pet foods
Blue #1 (Brilliant Blue). An unpublished study suggested the possibility that Blue 1 caused kidney tumors in mice. What it's in: Baked goods, beverages, desert powders, candies, cereal, drugs, and other products.
Blue #2 (Indigo Carmine). Causes a statistically significant incidence of tumors, particularly brain gliomas, in male rats. What it's in: Colored beverages, candies, pet food, & other food and drugs.
Citrus Red #2. It's toxic to rodents at modest levels and caused tumors of the urinary bladder and possibly other organs. What it's in: Skins of Florida oranges.
Red dye # 3 (also Red #40 - a more current dye) (E124) Banned in 1990 after 8 years of debate from use in many foods and cosmetics. This dye continues to be on the market until supplies run out! Has been proven to cause thyroid cancer and chromosomal damage in laboratory animals, may also interfere with brain-nerve transmission Found in: fruit cocktail, maraschino cherries, cherry pie mix, ice cream, candy, bakery products and more!
Red #3 (Erythrosine). Recognized in 1990 by the FDA as a thyroid carcinogen in animals and is banned in cosmetics and externally applied drugs. What it's in: Sausage casings, oral medication, maraschino cherries, baked goods, and candies.
Red #40 (Allura Red). This is the most-widely used and consumed dye. It may accelerate the appearance of immune system tumors in mice. It also causes hypersensitivity (allergy-like) reactions in some consumers and might trigger hyperactivity in children. What it's in: Beverages, bakery goods, dessert powders, candies, cereals, foods, drugs, and cosmetics.
Yellow #5 (Tartrazine). Yellow 5 causes sometimes-severe hypersensitivity reactions and might trigger hyperactivity and other behavioral effects in children. What it's in: Pet foods, numerous bakery goods, beverages, dessert powders, candies, cereals, gelatin desserts, and many other foods, as well as pharmaceuticals and cosmetics.
Yellow #6 (E110) and Yellow Tartrazine (E102) Banned in Norway and Sweden. Increases the number of kidney and adrenal gland tumors in laboratory animals, may cause chromosomal damage. Found in: Color bakery goods, Color bakery goods, American cheese, macaroni and cheese, candy and carbonated beverages, lemonade and more! [3].
What was once reserved for colorful, celebratory cake frosting is now lurking on almost every shelf in the grocery store. In fact, consumption of food dyes has increased 5-fold since 1955 (up from 3 million to 15 million pounds per year) - 90% of which is from Yellow 5, Yellow 6, and Red 40. This is one of the many reasons why
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the argument that we grew up eating this stuff and turned out “just fine” doesn’t hold up - processed food has changed (and continues to change) since we were kids. So nowadays unless you shop somewhere like Whole Foods or Earth Fare (supermarkets that don’t allow products with artificial dyes), get ready to do some label reading in order to avoid the above list on your next shopping trip.
There are some examples where we found artificial food dyes. They are not just found in neon colored beverages and brightly colored candies - all of the following (even including brown cereal, whole-wheat pizza crust, and white icing!) are examples of packaged products that contain artificial dyes [6].
Green #3 (Fast Green). Caused significant increases in bladder and testes tumors in male rats. What it's in: Drugs, personal care products, cosmetic products except in eye area, candies, beverages, ice cream, sorbet, ingested drugs, lipsticks, and externally applied cosmetics.
Literature:
1. Demenko Ol'ga Pishhevye krasiteli dlja konditerskih izdelij- [Electron resourse]. -
0 URL: http://www.syl.ru/article/173170/new_pischevyie-krasiteli-dlya-konditerskih-
izdeliy (data 29.11.2015.)
2. Ukrashaem torty [Electron resource]. - URL: http://decor-cake.ru/info/po-rabote-s-mastikoj/pishhevye-krasiteli.html (data 29.11.2015.)
3. Top 10 Food Additives to Avoid [Electron resource]. - URL: http:// www.foodmatters.tv/articles-1/top-10-food-additives-to-avoid (data 29.11.2015.)
4. Konditerskie izdelija i tovary [Electron resource]. - URL: http://www.znaytovar.ru/ new945.html (data 29.11.2015.)
5. Are You or Your Family Eating Toxic Food Dyes? [Electron resource]. - URL: http://articles.mercola.com/sites/articles/archive/2011/02/24/are-you-or-your-family-eating-toxic-food-dyes.aspx (data 29.11.2015.)
Avoid food dyes to reduce hyperactivity and ADHD [Electron resource]. - URL: http://www.healthychild.org/easy-steps/avoid-food-dyes-to-reduce-hyperactivity-and-adhd (data 29.11.2015.)
7. Finding artificial food dyes [Electron resource]. - URL: http://
www.100daysofrealfood.com/2013/04/04/artificial-dyes-how-to-find-and-avoid/ (data 29.11.2015.)
8. Natural Colors in Confectionery Applications [Electron resource]. - URL: http:// www.foodprocessing.com/assets/knowledge_centers/WILD_Flavors/assets/ natural_colors_in_confectionery_applications.pdf (data 29.11.2015.)
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