Food color and artifical sweeteners

1. COLOR AND ARTIFICAL
SWEETENERS
Shahin safana .M.S
Food technology

2. Colour
• Food colours are food additives which are added to foods or restores colour in
a food, mainly for the following reasons:
 To make up for colour losses following exposure to light, air, moisture and variations in
temperature
 To enhance naturally occurring colours
 To add colour to foods that would otherwise be colourless or coloured differently.
• Food colours are contained in many foods, including snack foods, margarine,
cheese, jams and jellies, and desserts, drinks, etc.
PURPOSE OF FOOD COLOURING:
• Food colourings are dyes. They are added to food for the following purposes:
 To give food an attractive colour, To influence the consumer to buy a product through visual
perception
 To restore the original colour which may be changed or lost during food processing or storage.
 To ensure colour consistency.
 To maintain or improve safety and freshness, improve nutritional value
 To improve taste, texture and appearance of the product

3. CLASSIFICATION OF FOOD COLOURS
Food colourings are of two types: natural and synthetic.
Natural colours:
• Natural food colour is any dye, pigment or any other substance obtained from
vegetable, animal, mineral that is capable of colouring foods.
• Colours come from variety of sources like seeds, fruits, vegetables, algae and
insect. Grass, beet root, and turmeric are some of the natural sources from
which colours are extracted.
• Natural colorants is increasing in the food industry because they are
considered safer and healthier than some synthetic pigments. Natural
colorants can improve the organoleptic properties of foodstuffs, provide
additional benefits such as enhance their nutritional value and/or extend
shelf-life.
Examples: Anthocyanins, Carotenoids, Annatto.
Synthetic colours:
• They are also called artificial colours. These are manufactured by chemical
reaction and are commonly used in food. Some of the common food colours
are tartrazine, sunset yellow, amaranth, allura red, quinoline yellow, brilliant
blue and indigo carmine.

4. Natural colours :
Anthocyanins (E163)
• Anthocyanins are water soluble pigments responsible for the attractive
red, purple and blue colors of many flowers, fruits and vegetables. They
are sensitive to pH change, being reddest in strongly acidic conditions and
become more blue as the pH rises. Used in drinks, jams and sugar
confectionery.
• RED/BLUE Naturally occurring in Black Grapes, Blackcurrants, Cherries,
Elderberries, Red Cabbage, Strawberries
• chemical formula is C15H11O+
• ADI of 2.5 mg/kg bw/day for anthocyanins

5. Carotenoids (E160 )
• Over 400 different carotenoids have been identified in red/orange/yellow
fruits, vegetables and plants. Nature produces carotenoids at a rate of
1000 million tons per year.
• Most are oil soluble, heat stable and are not affected by pH change. The
uses of carotenoids include margarine, dairy products and soft drinks.
• Carotenoids are classified into two main groups: pure hydrocarbon
carotenes (α- and β-carotenes, lycopene) and oxygenated derivatives of
xanthophylls
• YELLOW/ORANGE/RED NATURALLY OCCURRING from Annatto, Carrots,
Oranges, Prawns, Red Peppers, Saffron, Tomatoes, Palm Fruit
• It is used at a concentration of 0.13% to 2%. The most important
application of oil soluble form of β-carotene is for colouring butter and
margarine.

6. Betanin (E162)
• Betalain is found in wide range of fruits, vegetables, leaves of some plants
and in underground part of beet-root.
• The color of beetroot is water soluble and has limited stability when
exposed to light, heat and oxygen, It is particularly suited to frozen, dried
and short shelf-life products, such as ice creams and yoghurt.
• Betalain colourants have been used in a wide variety of food products
such as beverages, jams, jellies, ice cream, yoghurt, gelatin desserts,
canned fruits, toppings, confections etc. It is a natural food colourant and
relatively safe. It has various health benefits.
• PERMITTED LEVEL - 0.5% level in ice creams

7. Annatto (E 160b)
• Annatto is a natural colorant derived from pericarp of annatto (Bixa
orellana L.) seeds. Annatto is fast growing shrub which produces cluster of
pods containing 10 to 50 seeds. The seeds are covered with thin pulpy,
bright orange resinous coating which serves as a source of colour.
• Annatto colour is generally used at a level of 0.5 to 30 ppm in food
products resulting in ranging from light yellow to dark orange. It used in
creams, spreads, desserts, etc. Water soluble annatto used in cheese and
cheese products.
• Chemical formula - C25H30O4

8. Chlorophylls/Chlorophyllins (E140)
• Chlorophyll is the most widely distributed natural plant pigment,
present in all green leafy vegetables. It is a green, oil soluble color.
• Chlorophyllins are water soluble and relatively stable when exposed
to heat and light. Uses include sugar confectionery and dairy
products.
• GREEN NATURALLY OCCURRING- Alfalfa Grass, Nettles, Parsley,
Spinach
• CHEMICAL FORMULA - C₅₅H₇₂O₅N₄Mg
• The FDA recommends taking 100-200 mg of chlorophyll, but
the dosage shouldn't exceed 300 mg. GMP

9. Artificial colours:
Tartrazine (E102)
• Tartrazine is a synthetic lemon yellow azo dye primarily used as a food
coloring.
• Chemical formula - C16H9N4Na3O9S2
• Used in Confectionery, soft drinks, cereals, soups, sauces, preserves,
processed peas
• Tartrazine to be used in processed cheese, canned or bottled fruit or
vegetables, processed fish or fishery products, and wines and wine-based
drinks.
• Apple jam, Bread,Butter, Concentrated juice, Fig marmalade,Ice cream
mix, Icing sugar, Milk, Skim milk permitted level is 300 p.p.m.

10. Erythrosine (E127)
• Erythrosine provides a watermelon-red color and can be used in foods and
pharmaceuticals, including baked goods, breakfast cereals, confectionery
products, dairy products, decorations for baking, dressings and sauces,
dried fruit, frostings and icings, frozen breakfast foods, frozen treats, hot
beverages, juice drinks.
• It is an organoiodine compound, specifically a derivative of fluorone. It is a
pink dye which is primarily used for food coloring.
• Chemical formula - C20H6I4Na2O5
• Salted anchovy, Salted shrimp permitted level is 125 p.p.m .Bread, Butter,
Concentrated juice,Ice cream mix, Icing sugar, Milk, Skim milk permitted
level is 300 p.p.m.

11. Allura Red (E129)
• Allura Red AC is a red azo dye. These salts are soluble in water.
• Chemical formula - C₁₈H₁₄N₂Na₂O₈S₂
• Used in Soft drinks and processed meats.
• Processed meat permitted level is 1300 p.p.m. Apple jam, Bread,Butter,
Concentrated juice, Fig marmalade,Ice cream mix, Icing sugar, Milk, Skim
milk, Pineapple marmalade, Smoked fish, Tomato, permitted level is 300
p.p.m.

12. Brilliant Blue FCF (E133)
• Brilliant blue FCF is a synthetic organic compound used primarily as a
blue colorant for processed foods. It has the appearance of a blue powder
and is soluble in water and glycerol. It is one of the oldest FDA-approved
color additives and is generally considered nontoxic and safe.
• Chemical formula - C37H34N2Na2O9S3
• Used in Ice-cream, canned processed peas, packet soups, bottled food
colourings, dairy products and sweets.
• Apple jam, Bread,Butter, Concentrated juice, Fig marmalade,Ice cream
mix, Icing sugar, Milk, Skim milk, Pineapple marmalade, Smoked fish,
Tomato, permitted level is 100 p.p.m.

13. Sweeteners
• A sweetener is a substance added to food or drink to impart the flavor of
sweetness , A non sugar substance which imparts a sweet taste to a food
substance.
• Sugar is the most widely used natural sweetening agents.
• Sugar having lot of disadvantages like dental caries, high blood sugar,
calories etc. Among this there are various substitute available over sugar.
• There are 2 types of substitute which are used as sweeteners,
1) Natural sweeteners
2) Artificial sweeteners
CLASSIFICATION OF SWEETNERES
• The sweeteners are classified on their nutritive values
A. Nutritive Sweeteners (or bulk sweetener)
B. Non Nutritive sweeteners (or intense sweetener)

15. Bulk sweeteners:
• They provide texture and body with volume. They are also called polyols
or polyalcohols. They are sweeteners whose flavour is mild, and provide a
sweetness similar to that of sugar. Some volumetric sweeteners:
• Sorbitol (E420). It is obtained from the reduction of glucose, extracted
from apples, pears, plums or corn syrup. It is approximately 30% less
sweet than sucrose (sugar). It is used in chewing gum, soft drinks,
beverages or sausages.
• Lactitol (E966). It is obtained from the hydrogenation of lactose, and has
2.4 calories per gram consumed. It is used for the production of industrial
pastries, biscuits or ice cream. Its disadvantage is that it comes from
lactose. Therefore, people who are lactose intolerant will not be able to
consume products made with this sweetener.

16. Intense sweeteners
• These sweeteners are characterised by their high sweetening power. On
average, they are about 30 times sweeter than sucrose or sugar. We will
explain the characteristics of some of them:
• Aspartame (E951), is one of the best known, due to its powerful
sweetening power, 200 times more than sugar. The disadvantage of this
sweetener is that it is more unstable, so in some mixtures it will have to be
used together with saccharin.
• Saccharin (E954), another well-known sweetener, which was discovered in
1878, in the last century. It is often used in soft drinks, diet products and
yoghurts.

17. Natural sweeteners
• Natural sweeteners contain calories and nutrients, are metabolized, and
change as they pass through the body. They include table sugar, honey,
maple syrup, molasses, corn syrup and stevia. Mannitol, sorbitol, and
maltitol occur naturally in fruits.
• Sweeteners from natural origin:
 Stevioside and rebaudioside
 Glycyrrhizin
 Neohesperidin Dihydrochalcone
 Thaumatin
 Monellins
 Honey
 Agave nectar
 Xylitol

18. Honey
• A natural sugar made by bees from flower nectar contains Fructose & Glucose
& tiny amounts of healthy antioxidants
• 21 calories per teaspoon, 1-1.5x sweeter than sugar, so you can use less
Agave nectar
• Made from the agave plant. Contains mostly Fructose, some Glucose
• 20 calories/teaspoon, Low glycemic index
• Health effects - eating a lot fructose can lead to insulin resistance (Type 2
Diabetes)
Xylitol
• Made from plant fiber, usually hardwood or corncobs
• Sugar alcohol
• 10 calories per teaspoon. Same sweetness as sugar
• Health Effects- Fights bacteria that cause cavities Strengthens tooth enamel,
Reduces ear infections in children, Toxic and life-threatening to dogs

19. Artifical Sweeteners
• A sugar substitute is a food additive that duplicates the effect of sugar in
taste, usually with less food energy. Some sugar substitutes are natural
and some are synthetic. Those that are not natural are, in general, called
artificial sweeteners.
• Sugar substitutes taste like sugar, but have no calories or carbohydrates.
They don’t contribute to weight gain, don’t cause cavities and don’t raise
blood sugar levels. Since sugar substitutes are many times sweeter than
sugar, only small amounts are needed to sweeten foods and beverages.
All, except saccharin, are approved as safe for use during pregnancy.

20. Saccharin
• Saccharin is the most widely used sweetener. In 1960, saccharin was used
by diabetics at the United States, saccharin is often found in restaurants
with brand is "Sweet'n Low ". In the European union, it is also known under
the E number E954.
• Saccharin is a cyclic sulfimide.
• Molecular formula: C7H5NO3S
• Another name: "benzoic sunfimit" or "ortho sunphobenzamit”.
• Saccharin and sodium saccharin are white crystalline powders soluble in
water. They are about 500 times sweeter than sucrose. It has good stability
during cooking and baking of food products but leaves a slight bitter
metallic after taste. It is permitted as a sweetener in several countries
including India with restrictions.
• They are considered harmless if taken in limited quantities.
 The FDA: the daily allowance (ADI) is 5mg/kg body weight
 The WHO: 0-15mg/kg body weight.

21. Sucralose
• Splenda contains a relatively small amount of sucralose, virtually all of
Splenda's caloric content derives from the dextrose or maltodextrin
"bulking agents" that give Splenda its volume.
• It is produced by chlorination of sucrose, selectively replacing three of
the hydroxy groups in the C1, C4, and C6 positions to give a 1,6-dichloro-
1,6-dideoxyfructose–4-chloro-4-deoxygalactose disaccharide.
• Unlike other artificial sweeteners, sucralose is heat stable up to 450 °F
(232 °C) so Splenda can be used as a replacement for or table sugar in
cooking and baking.
• Sucralose is used in many food and beverage products because it is a no-
calorie sweetener, does not promote dental cavities is safe for
consumption by diabetics, and does not affect insulin levels.
• In the European union, it is also known under the E number E955.
• DOSAGE - 1.5 mg per kilogram of body weight.

22. Aspartame
• Aspartame was discovered only in 1960. It is the methyl ester of L-
Aspartyl-L-phenylalanine. Aspartame is produced from the amino acids
phenylalanine and aspartic acid. It is an odourless white crystalline
powder, slightly soluble in water and almost 150-200 times sweeter than
sucrose.
• Its taste is similar to sugar only more sweet. It is used in all types of foods
and beverages and medicines. It is found naturally in protein rich foods.
• Equal is a brand of artificial sweetener containing aspartame, dextrose &
maltodextrin. It works best in recipes where sugar's primary role is for
flavoring and sweetening, such as fruit pie fillings and cheesecakes.
• Aspartame is more suitable for dry products or as a table top sweetener
although it is widely used in soft drinks, dairy products
• In the European union, it is also known under the E number E 951

23. Recommended standards for artificial sweeteners
• The Food Safety and Standards Authority of India (FSSAI) has approved six
artificial sweeteners, namely saccharin sodium, aspartame, acesulfame
potassium, sucralose, neotame, and isomaltulose for use in food.
• Saccharin sodium is used in beverages like fruit juices, as a sugar substitute in
cooking and serving, in processed foods. Saccharin is approximately 200 to 700
times sweeter than the usual table sugar (sucrose) and has 0 calories. FSSAI
recommends the maximum permitted levels of saccharin sodium in the
following foods as below:
 Traditional sweets - 500 ppm
 Chocolate - 500 ppm
 Sugar-free confectionery/sugar-based confectionery - 3,000 ppm
 Bubblegum/Chewing gum - 3,000 ppm
• Aspartame - It has no calories and is approximately 200 times sweeter than
table sugar. Aspartame loses its sweetness when it is heated, which is the
reason it is not used in baked goods. Maximum permitted levels of aspartame
 Breads, pastries, biscuits and cakes - 2,200 ppm
 Jellies, marmalades and jams - 1,000 ppm
 Chocolate - 2,000 ppm

24. • Acesulfame potassium remains sweet even when used in high-
temperature cooking like baking. It is usually used in candies, beverages,
baked goods and frozen desserts.
 Traditional sweets - 500 ppm
 Biscuits, cakes, pastries and bread - 1,000 ppm
 Bubblegum/Chewing gum - 5,000 ppm
 Chocolate - 500 ppm
 Sugar-free confectionery/sugar-based confectionery - 3,500 ppm
• Sucralose is approximately 600 times sweeter than table sugar. It stays
sweet even when used in high-temperature cooking like baking. It is
usually used in frozen dairy desserts, gelatins, chewing gums, baked goods
and beverages.
 Breads, biscuits(including cookies), pastries and cakes - 750 ppm
 Traditional sweets - 750 ppm
 Ice cream/kulfi/dried ice cream mixes/ frozen desert - 400 ppm
 Chocolate - 800ppm
 Jellies, jams and marmalades - 450 ppm
 Confectionery - 1,500 ppm
 Muffins/Scones/Doughnuts - 800 ppm

25. Application of sweeteners in food products
• Sweeteners have always been an important ingredient in food products
like ice cream and frozen desserts, confectioneries; baked goods; jam,
jellies and marmalades; toffees and candies, etc..
• They provide body and texture and even add bulk in ice cream and baked
goods, and it aids in fermentation in breads and pickles.
• Lactose is the sugar found in milk, it is primarily used in products to
provide bulk, used in baked products for browning, flavor and tender
structure.
• Fructose is the sweetest of all natural sugars and is found in fruits,
vegetables, berries and honey. To produce desirable brown flavors and
colors in products like baked goods. It also enhances flavor, especially fruit
and chocolate profiles. It is used in beverages, fruit juices, pulps.
• Saccharin is especially beneficial to people with diabetes and the obese,
and reduce dental cavities. It important to those whose diets require a
restriction of caloric or carbohydrate intake, such as people with diabetes

26. • Sucralose mixed with dextrose or maltodextrin (both made from corn) as
bulking agents. It is used in products such as candy, breakfast bars, coffee
pods, and soft drinks
Confectionery products:
• The most commonly used sweeteners, sucrose, dextrose (glucose), and
corn syrups, are fundamental in the production of confectionery items
such as hard candy, caramel, taffy, chewing gum, chocolate, and gummed
candies. They plays a significant role through sugar crystallization in
forming texture and contributing to its mouth feel.

27. THANK YOU