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Fssai Regulations For Use Of Colour In Foods

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By Author: varsha
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We all know how the colour of the food has a huge impact on the visual perception of the food but it is permissible to a certain extent. In this article, we will discuss the importance of colour in the food we consume and what are FSSAI regulations for food colours.

Colour has a vital connotation as far as food is concerned as it plays a very big role in the food perception along with its consistency and flavour. So, to make the food very appealing, manufacturers add colour along with the retention of its natural look.
Let's have a look at some of the major reason why colours are added to food?

o Colours serve as an association of food so that customers understand that every food item has a specific colour like colas will be dark brown, sauces will be red.

o Colours are added to increase the the aesthetic value of food.

o Some colours are also associated with certain flavours so that consumers can map the colour with the flavour for example yellow mean lemony flavour in a certain food.

o When food is stored sunlight has an impact on vitamins as well as the flavour of foods. By adding colours foods get protected from losing their vitamins and flavours.

o Colours are sometimes added for giving a decorative look as for some customers coloured foods are more appetizing and get sold very quickly.

But if colours added to the foods are intended to hide damaged and deceased foods then, it's like misleading the consumers.

Food colours types: Mainly food colours are of two types' dyes and lakes. Those colours that dissolve completely in water are dyes and are available in the form of granules, liquids and powders. They are mainly used in beverages, dairy products etc. As per FSSAI regulations food colours which are permitted can only be used in Food products. Lake colours are not soluble in water and are used in products that have oil and fats in the products.

Similarly, colours can be natural or synthetic. Natural colours are those that are made from natural sources like vegetables, fruits, minerals, animals etc. Red colour, blue colour and violet colour are from beetroot, raspberries and red cabbage. The green colour is from leaf chlorophyll.

But on the other hand synthetic colours are made by chemical reactions, therefore, they are always used in permitted levels. They are comparatively less in price and offer a bright and uniform colour.
FSSAI regulations on food colours:

FSSAI regulations for food colour are under the regulations for colouring matter in Food Safety and standards regulations 2011. Food colours should be added under permitted levels and it should be free from every harmful impurity. Following natural colouring matter are allowed for use by FSSAI in foods:

o Carotene and carotenoids

o Caramel

o Chlorophyll

o Saffron

o Annatto (Must be mentioned on the label if used for edible oils)

o Riboflavin

o Turmeric

Similarly, for synthetic colours FSSAI allows the following as mentioned below:-

o The red colour from Ponceau 4R and Erythrosine

o Yellow from Tartrazine and sunset yellow FCF

o The blue colour from Indigo carmine and brilliant blue

o Green from Fast green FCF

FSSAI allows colour as an additive in products like ice-cream, flavoured milk, frozen desserts, biscuits, cakes, pastries, peas, strawberries, non-alcoholic carbonated and non-carbonated beverages, custard powder, jelly crystal etc.
Adhering to the food colour standards as per FSSAI, it is mandatory that it must be well within permitted levels besides not only making the product appealing.

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