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Are We Colorblind To The Hazards of Food Colorings/ Additives

Saturday, July 17, 2010
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Synthetic food colors
These are chemicals that are synthesized to match the original food colors and should also conform to stringent international food quality standards. (Synthetic food products also find application in various industries apart from food)

Some examples are:

  • Anti caking agents
  • Allura red
  • Amaranth
  • Black PN
  • Carmoisine
  • Erythrosine
  • Green S
  • Patent Blue V
  • Ponceau 4R
  • Quinoline yellow
  • Red 2G
  • Sunset yellow
  • Tartrazine

 

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User Comments

02 August, 2010 | Sujatha | Reply

Sujatha Hi,

I have the liquid orange color that I use for making jalebis. I bought it from a known bakery products shop here in the US. The bottle does not specify the expiry date. I bought it about 18 months ago, does this mean they do not have expiry date or please let me know if I can use it or have to throw it away.

Thanks in advance

04 August, 2010 | Kanika Jain | Reply

Kanika Jain Hello Sujatha,

Thank you for your query.Anything that is edible and is packed should have expiry date.Please check the pack again or from store where you purchased it.It would be safer to buy new pack in case you do not find expiry date.

Regards,
Kanika Jain
Dietitian
NutritionVista

04 August, 2010 | Sangeetha Narayana Swamy | Reply

Sangeetha Narayana Swamy Dear Sujatha,

The bottle should have the expiry date mentioned. Anything that is edible should have a expiry date. Please check again or ask the store supervisor about the same.

22 July, 2010 | Vijayalakshmi | Reply

Vijayalakshmi Shocking to note that the very popular orange colour used in many Indian sweets such as jelabis and laddus is Metanil yellow powder, a carcinogen. When we expressed concern the local vendors laughed it off saying after all they use a pinch or so.Who is going to monitor this? Which organisation/body will take responsibility for stopping sale of these harmful food colours?

21 July, 2010 | Anita M, Passaic, NJ | Reply

Anita M, Passaic, NJ Our son is allergic to pink/red food coloring dye - but it is selective. I wonder why?
When he was younger he could have grape flavored Tylenol syrup which had a pinkish purplish tinge to it without any allergic reaction. But, he couldnt have the grape flavored chewable Tylenol tablets. His throat and lips would swell up right away.
Shouldnt both be the same colorings added with the same flavorings?
Still confused about it.
Now of course he is older and can swallow white caplets, so we dont face the grape flavor issue anymore.

21 July, 2010 | Rajani | Reply

Rajani A variety of dyes and colors are added to the locally available street foods, at quality restaurants to enhance the appeal. Is there a way to check this? Or its better to avoid them.

22 July, 2010 | Poonam Vaswani | Reply

Poonam Vaswani This is exactly where the role of the FDA becomes crucial, because it is difficult for the lay consumer to know whether a colour used is a permitted one or not. There are no home or quick tests to check if a permitted colour has been used in a food. It needs to go through proper lab tests. Till then we can only rely on the label of packaged foods which carry a statement that permitted colours have been used.

21 July, 2010 | Poonam Vaswani | Reply

Poonam Vaswani The safety ratings are a wonderful way to ensure safe use of food colours. Mentioning the name of the colour in the ingredient list is also vital for people with allergies and certain conditions. The government must introduce both these features in food labels.

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