Food Chemistry Exercise 3 Topic: The Use of Colorants in Food lyn Name: ........................................................................................................................................ Semester: .............4th..................... Group: .................dietetics................... Date of Exercise: ................ Objective of the Exercise: To familiarize with the purposes of using colorants in food. To determine the conditions of using colorants in food. To learn about the functions of colorants depending on their origin. Scope of the Exercise: Analysis of legal acts normalizing the use of colorants in food. Analysis of scientific literature concerning the characteristics of colorants. Task 1 Based on the information contained in Regulation No. 1129/2011, complete Table 1 describing the characteristics of three random colorants from the regulation. Table 1. List of colourants and food products to which colorants can and cannot be added: E Name of Food Products to which it Acceptable Daily Products to which Symbol Colourant can be added (3-4 Intake the colourant products) cannot be added (3-4 products) Cochineal Cochineal red 04.2.2 fruit and veg. in 200 mg/kg All products listed red E 120 vinegar oil or brine in the WE 1129 Dried fruit and veg. 200 mg/kg that cannot Canned or bottled contain additives fruit and veg 200 mg/kg And e.g canned or bottled fruit and veg. except the preserves. c Task 2 Table 2. Considering the conducted studies and literary data, fill in Table 2 by entering the physicochemical properties of individual colorants into the appropriate columns. Susceptibility Solubility Changes with for oxidation Colorant Color Water/Fat Changes in pH heating E 102 Tartasine Water 200 °C Bright orange soluble tartrazine is (wikipedia) stable, while afterwards it may be noticed its partial oxidation Tartrazine: physical, thermal and biophysical properties of the most widely employed synthetic yellow food-colouring azo dye | Journal of Thermal Analysis and Calorimetry (springer.com) …………………. …………………. …………………. Carotenoids orange Carrots, other (use in processed meat) Anthocyanins fat Reddish, to water blue, Purple They come from plants, blueberries pomegranate, red cabbage Stable in neutral/mild conditions Otherwise it can decompose Can degrade at high temperatures Not very much susceptible to degradation when cooked Color difference red or pink in acidic, purple in neutral, green in alkaline In boiling – OK But in higher temperatures they will be unstable Carotenoids can be antioxidants If something is antioxidant it will go oxidation processes. Antioxidants Susceptible fo ox Betalains Beetroot Puple color water Somewhat sensitive to pH sensitive Considerable susceptibility Riboflavin Curcumin fat Considering the characteristics of natural and synthetic colourants described in Table 2, write how these characteristics can influence the application of individual colourants in food technology. Stability like heat stab will determine if we can use in thermally processed food .solubility – if water or oil-based Natural origin – if they are safe enough to use in particular food product also if allowed pH will determine if the product has stable pH it will be possible to use the pH unstable ones Regulations will finally determine where these colorants can be applied Food dedicated to particular groups of consumers kids, health related issues (allergy), religion issues, etc customs Task 3 Answer the questions: What are the applications of various food colourant? ....ff............................................................................................................................................. .................................................................................................................................................... .................................................................................................................................................... .................................................................................................................................................... .................................................................................................................................................... .................................................................................................................................................... .................................................................................................................................................... .................................................................................................................................................... .................................................................................................................................................... ................................................................. Discuss the different criteria for classifying food colourants. .................................................................................................................................................... .................................................................................................................................................... .................................................................................................................................................... .................................................................................................................................................... .................................................................................................................................................... .................................................................................................................................................... .................................................................................................................................................... .................................................................................................................................................... .................................................................................................................................................... .................................................................................................................................................... .................................................................................................................................................... .................................................................................................................................................... ................................................. Is the use of colourants in food safe? Provide conditions. .................................................................................................................................................... .................................................................................................................................................... .................................................................................................................................................... .................................................................................................................................................... .................................................................................................................................................... .................................................................................................................................................... .................................................................................................................................................... .................................................................................................................................................... .................................................................................................................................................... ..................................................................... Which colourants do you consider safer to use? Write why. .................................................................................................................................................... .................................................................................................................................................... .................................................................................................................................................... .................................................................................................................................................... .................................................................................................................................................... .................................................................................................................................................... .................................................................................................................................................... .................................................................................................................................................... .................................................................................................................................................... .........................
