Many different foods that we may purchase from our local supermarket are sealed in packages. Just pay close attention to the back of the package to the ingredients part. Ninety-five times out of a hundred, the food inside of the package contains some type of food coloring.
Food coloring is that liquid that is added to our enjoyable foods and drinks for the purpose of enhancement of the original color. It is often in usage for commercial food production and in everyday cooking. In addition, it is used for a number of non-food products-think the Easter egg dyeing!
Why do food manufacturers use this stuff? The manufacturers feel that food coloring have a positive impact of the perception of flavoring everything from candy to wine. At times the purpose is to stimulate a color that is seen by the consumer as being at its natural color state as in red coloring to glace berries (its natural color is beige, but in other instances it is for effect.) Has anyone seen the green ketchup that was exposed to the general public about a decade ago?
Not many people know that natural foods as in oranges and salmon use food coloring for the sake of hiding the natural variation in color. Here are some of the following reasons that coloring is used for the natural color variations:
-Giving food some depth of color because of light, air, the rise and/or fall of the temperature, moisture, and its storage conditions.
-Disguising the variety of naturalization in terms of color.
-Giving that foods natural coloring some zest and making it look livelier.
-Giving the foods its identity.
-Protecting flavors and vitamins from the ruins as a result of lighting.
-Decorative or artistic enhancement as in cake decorations.
This may look like rocket science to the average food consumer, but the reality is that these things exist in our foods, believe it or not. The following seven dyes are currently used in dyeing our foods:
-FD&C Blue No. 1- Brilliant Blue FCF, E1333 (blue shade)
-FD&C Blue No. 2- Indigotine, E132 (dark blue shade)
-FD&C Green No. 3- Fast Green FCF, E143 (turquoise shade)
-FD&C Red No. 40- Allura Red AC, E129 (red shade)
-FD&C Red No. 3- Erythrosine, E127 (pink shade, commonly used in glace berries)
-FD&C Yellow No. 5- Tratrazine, E102 (yellow shade)
-FD&C Yellow No. 6- Sunset Yellow FCF, E110 (orange shade)
What is the difference between the dyes and the lakes? Dyes dissolve in water, however, when it comes to oil, it is very soluble. When it is made, it comes in the form of powder, liquids, and/or granules. Dyes are often utilized in everything ranging from beverages and dry mixes to baked goods and dairy products. Stools can change colors as a result of the ingestion of dyes, whether it is in drinks or foods.
As with lakes, it is a combination of different dyes with salts to create substances that are not soluble. Unlike dyes, lakes are not soluble, however are oil dispersible. It has more stability than dyes; it is perfect for coloring foods that contain fats and oils. It is used on products lacking a great amount of moisture for the dissolution of dyes. Lakes are also used on ingestive products such as coated tablets and chewing gum. Besides food, it is also used on products as in lipsticks and soaps.
The bottom line is no matter what we may eat or drink; chances are that it may be artificially colored. The only way we will know that is to carefully read the label.