DOCSLIB.ORG

Determination of Synthetic Food Colorants in Food Products on Local Markets of Gaza Strip

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Determination of Synthetic Food Colorants in Food Products on Local Markets of Gaza Strip Al-Azhar University–Gaza Deanship of Postgraduate Studies Faculty of Pharmacy Master of Pharmaceutical Sciences Determination of Synthetic Food Colorants in Food Products on Local Markets of Gaza Strip By Asma Salama Mohammed Abu Laila Supervisors Dr. Mohammed K. Shbair Dr. Mai A. Ramadan Assist. Prof. of Toxicology Assist. Prof. of Pharmaceutical Chemistry Faculty of pharmacy, Faculty of pharmacy, Al-Azhar University-Gaza Al-Azhar University-Gaza A Thesis Submitted in Partial Fulfillment of the Requirements for the Degree of Master in Pharmaceutical Sciences 2019 Declaration I declare that the thesis titled “Determination of Synthetic Food Colorants in Food Products on Local Markets of Gaza Strip” submitted for the degree of master of pharmaceutical sciences, is the result of my own research work and the work provided in this thesis, unless otherwise referenced, is the researcher's own work, and has never been submitted elsewhere for any other degree qualifications nor for any academic titles, nor for any other academic or publishing institutions. I affirm that I will be completely responsible in academic and legal terms if this work proves the opposite. Signature: Asma S. M. Abu laila Date: 11/07/2019. i Dedication To the soul of my father & my mother To my Family To my Friends To everyone who encouraged and supported me Asma S. M. Abu Laila ii Acknowledgment Foremost, all my prayers and thankfulness are to Allah who granted to me life, power and courage to facilitate this work. I would like to express my profound gratitude and deep regard to my supervisors, Dr. Mohammed Shbair and Dr. Mai Ramadan for their improving suggestions, advices, guidance, patience, and constant encouragement throughout this thesis, so I ask Allah to reward them on my behalf. I extend my appreciation to Al-Azhar University, Gaza, Faculty of Pharmacy and to all the academic staff in it, especially Dr. Usama Abu Mohsen. Thanks to The German Academic Exchange Service (DAAD) for HPLC device donation to Al-Azhar University, which was used in the study. Great thanks extended to Mr. Ziad Abu Zayed, Drug and Toxicology Analysis Centre, Al-Azhar University, Gaza, for the valuable information provided by him. I am grateful for his cooperation during experimental part. Great Thanks to Mr. Mohammed Matar for his assistance in providing chemicals and required materials for experimental part. Deeply thanks to Arab German pharmaceutical company, Ltd for assistance in providing reference colorants: tartarazine, sunset yellow, ponceau 4R and carmosine. Thanks are also due to Ms. Elham Abu Waked for help. My deepest love and thanks to my family. Words cannot express how grateful I am to my sisters, Rayqa, Amal, Sameera, Nora, Tagreed, Azhar, Sabreen and Tshreen, to my brother Ahmed and his family for supporting me. My sincere thanks to my colleagues, pharmacy staff members and partner in working field in Ministry of Health, especially in Abu Yousef El Najar Hospital. Last, but not least, my appreciation goes to all my friends for their encouragement. iii Abstract Introduction: Synthetic food colorants are found in many food products such as drinks, brightly colored candies and yogurt to improve the appearance of the food items and drinks. Their application in food industry is strictly controlled by regulation and acceptable daily intake (ADI) values as a result of toxicity studies. Aim: To determine the concentrations of mostly abundant synthetic colorants (tartrazine, sunset yellow, ponceau 4R and carmosine) in food products available on local markets of Gaza-strip and to compare them with ADI. Methodology: 18 samples (9 concentrated juices, 6 soda drinks and 3 fruit juices) containing tartrazine, sunset yellow, ponceau 4R and carmosine either separately or mixture were collected from markets randomly. Reversed-phase high performance liquid chromatography (RP-HPLC) method with C18-column was applied using mobile phase acetonitrile (ACN) : acetate buffer pH 5 (15 : 85) to optimize separation of tartrazine, sunset yellow and ponceau 4R and using mobile phase acetonitrile (ACN) : acetate buffer pH 5 (30 : 70) to optimize separation of carmosine within available instrument and materials in our laboratories. The detection was by UV-detector at λ max for each colorants. The purity of reference material was determined using a standard material. The method was validated according to international conference on harmonization (ICH) guidelines. Samples of food items were prepared by simple dilution and degassing pretreatment then analyzed by HPLC-coupled with UV-detector. The results were compared with ADI per colorants. Results: Three colorants (tartrazine, sunset yellow and ponceau 4R) were efficiently separated within 8 minutes. Carmosine was eluted within 4 minutes. λ max was 429, 483, 507 and 516 nm for tartrazine, sunset yellow, ponceau 4R and carmosine respectively. The method was linear ( R2 > 0.999) within a range 1-100 µg/ml for colorants. The assay was accurate (SD < 2%). Intra- and inter-day precision showed % RSD less than 2 % . The method was specific, thus no interference from possible ingredients in food stuffs was recorded. Consumption of one drink containing sunset yellow available in the markets of Gaza-strip can exceed ADI for a child weighed 15 Kg and consumption of one drink containing carmosine or sunset yellow provides a child weighed 15 Kg 40-85 % of ADI per colorant. Conclusion: RP-HPLC assay was applied successfully for analysis of synthetic colorants in some food items. A consumption of only one drink in some cases can exceed ADI and in another cases provides a high percent of ADI, thus measurements of synthetic colorants must be taken by responsible authorities to safeguard the health of children. Key word: Tartrazine, Sunset yellow, Ponceau 4R, Carmosine, HPLC, ADI, Food items. iv الملخص باللغة العربية المقدمة: ملونات الطعام اﻻصطناعية موجودة في العديد من المواد الغذائية مثل المشروبات, الحلوى الملونة الزاهية و الزبادي لتحسين مظهر المواد الغذائية والمشروبات. استخدامها في صناعة المواد الغذائية يتم التحكم فيها من خﻻل التنظيم وقيم اﻻستهﻻك اليومي المقبولة كنتيجة لدراسات السمية. الهدف: تحديد تراكيز الملونات اﻻصطناعية اﻷكثر وفرة غالبا )التارترازين, السانسيت اﻷصفر, البونسيو فور آر والكارموزين( في المنتجات الغذائية المتاحة في اﻷسواق المحلية لقطاع غزة ومقارنتها مع قيم اﻻستهﻻك اليومي المقبولة. المنهجية: تم جمع 18 عينة )9 عصائر مركزة , 6 مشروبات صودا و 3 عصائر فواكه( المحتوية على التارترازين, السانسيت اﻷصفر, البونسيو فور آر والكارموزين إما بشكل منفصل أو خليط من اﻷسواق بشكل عشوائي. تم تطبيق طريقة كروماتوجرافيا السائلة عالية اﻷداء ذات المرحلة العكسية بعمود السي18 باستخدام سائل الخروج أسيتونيتريل : أسيتات بفر باﻻس الهيدروجيني 5 (15 :85) لتحسين فصل التارترازين , السانسيت اﻷصفر و البونسيو فور آر واستخدام سائل الخروج أسيتونيتريل : أسيتات بفر باﻻس الهيدروجيني 5 (30 :70) لتحسين فصل الكارموزين من خﻻل المواد واﻷدوات المتوفرة في مختبراتنا. تم الكشف عن λ ماكس لكل الملونات بواسطة كاشف اﻷشعة فوق البنفسجية. تم تحديد درجة نقاوة المواد المرجعية باستخدام مادة قياسية. تم التحقق من صحة هذه الطريقة وفقًا ﻹرشادات المؤتمر الدولي حول التنسيق. تم تحضير عينات من المواد الغذائية عن طريق المعالجة المسبقة التخفيف البسيط وإزالة الغازات ثم تحليلها بواسطة كروماتوجرافيا السائلة عالية اﻷداء المرتبط بكاشف اﻷشعة فوق البنفسجية. وتمت مقارنة النتائج مع قيم اﻻستهﻻك اليومي المقبولة لكل ملونات. النتائج: ثﻻث ملونات )التارترازين, السانسيت اﻷصفر و البونسيو فور آر( تم فصلها بكفاءة في غضون 8 دقائق. تم خروج الكارموزين في غضون 4 دقائق. λ ماكس كانت 429, 483, 507 و 516 نانوميتر للتارترازين, السانسيت اﻷصفر, البونسيو فور آر والكارموزين على التوالي. الطريقة أظهرت عﻻقة خطية )معامل اﻻرتباط < 0.999( في حدود تراكيز الملونات -1 100 ميكروغرام / مليليتر. الفحص كان دقيق (اﻻنحراف المعياري > 2% ). الدقة بنسبة اﻻختﻻف خﻻل اليوم وبين اﻻيام اظهرت اﻻنحراف المعياري النسبي > 2%. الطريقة كانت محددة , بحيث ﻻ يوجد أي تداخل تم تسجيله للمكونات المحتملة اﻻخرى في المواد الغذائية. استهﻻك مشروب واحد يحتوي على السانسيت اﻷصفر متاح في اسواق قطاع غزة يمكن أن يتجاوز قيم اﻻستهﻻك اليومي المقبولة لطفل يزن 15 كجم و استهﻻك مشروب واحد يحتوي على الكارموزين أو السانسيت اﻷصفر لطفل يزن 15 كجم يصل إلى حد 40-85 ٪ من قيم اﻻستهﻻك اليومي المقبولة لكل ملون. الخﻻصة: تم تطبيق اختبار كروماتوجرافيا السائلة عالية اﻷداء ذات المرحلة العكسية بنجاح لتحليل الملونات اﻻصطناعية في بعض المواد الغذائية. استهﻻك مشروب واحد فقط في بعض الحاﻻت يمكن أن يتجاوز قيم اﻻستهﻻك اليومي المقبولة وفي حاﻻت أخرى يصل الى نسبة عالية من قيم اﻻستهﻻك اليومي المقبولة, وبالتالي يجب أن يتم اتخاذ المقاييس للملونات اﻻصطناعية من قبل السلطات المسؤولة للحفاظ على صحة اﻷطفال. الكلمات الدالة: التارترازين, السانسيت اﻷصفر, البونسيو فور آر , الكارموزين , كروماتوجرافيا السائلة عالية اﻷداء , قيم اﻻستهﻻك اليومي المقبولة , المواد الغذائية. v List of contents Declaration ...................................................................................................................................... i Dedication ...................................................................................................................................... ii Acknowledgment .......................................................................................................................... iii Abstract ......................................................................................................................................... iv v ............................................................................................................................ الملخص باللغة العربية List of contents .............................................................................................................................
Load more

Recommended publications
  • Artificial Food Colours and Children Why We Want to Limit and Label Foods Containing the ‘Southampton Six’ Food Colours on the UK Market Post-Brexit
    Artificial food colours and children Why we want to limit and label foods containing the ‘Southampton Six’ food colours on the UK market post-Brexit November 2020 FIRST STEPS NUTRITIONArtificial food coloursTRUST and children: page Artificial food colours and children: Why we want to limit and label foods containing the‘Southampton Six’ food colours on the UK market post-Brexit November 2020 Published by First Steps Nutrition Trust. A PDF of this resource is available on the First Steps Nutrition Trust website. www.firststepsnutrition.org The text of this resource, can be reproduced in other materials provided that the materials promote public health and make no profit, and an acknowledgement is made to First Steps Nutrition Trust. This resource is provided for information only and individual advice on diet and health should always be sought from appropriate health professionals. First Steps Nutrition Trust Studio 3.04 The Food Exchange New Covent Garden Market London SW8 5EL Registered charity number: 1146408 First Steps Nutrition Trust is a charity which provides evidence-based and independent information and support for good nutrition from pre-conception to five years of age. For more information, see our website: www.firststepsnutrition.org Acknowledgements This report was written by Rachael Wall and Dr Helen Crawley. We would like to thank Annie Seeley, Sarah Weston, Erik Millstone and Anna Rosier for their help and support with this report. Artificial food colours and children: page 1 Contents Page Executive summary 3 Recommendations
    [Show full text]
  • Global Regulations of Food Colors Each Region Has Its Own Definitions of What Constitutes a Color Additive, with Related Use Requirements and Restrictions
    Global Regulations of Food Colors Each region has its own definitions of what constitutes a color additive, with related use requirements and restrictions. Sue Ann McAvoy Sensient Colors LLC t is said, we eat with our eyes . Since antiq - food colors was soon recognized as a threat Iuity, humans have used the color of a to public health. Of concern was that some food to discern its quality. Color provides of the substances were known to be poi - a way to judge ripeness, perceive flavor and sonous and were often incorporated to hide assess quality of food. poor quality, add bulk to foods and to pass Ancient civilizations introduced color off imitation foods as real. into their foods. The ancient Egyptians col - On February 1, 1899, the executive com - ored their food yellow with saffron, and the mittee of the National Confectioners’ Asso - ancient Mayans used annatto to color their ciation published an official circular which Sue Ann McAvoy is food orange-red. Wealthy Romans ate bread was “to throw light upon the vexed question global regulatory scien - that had been whitened by adding alum to of what colors may be safely used in confec - tist for Sensient Food the flour. Color could be used to enhance tionery” as “there may at times be a doubt in Colors LLC. She has worked at Sensient the mind of the honest confectioner as to the physical appearance of the product. since 1979. However, if it made the food appear to be which colors, flavors, or ingredients he may of better quality than it was, that was con - safely use and which he may reject.” This list sidered a deceitful practice.
    [Show full text]
  • Regulatory Information Sheet
    Regulatory Information Sheet Approved Drug Colourants Listed by the European Union Colour Index Colour E Number Alternate Names Number Allura Red AC (a) E129 16035 FD&C Red #40 Aluminum*** E173 77000 -- Amaranth*** (a) E123 16185 Delisted FD&C Red #2 Annatto*** E160b 75120 Bixin, norbixin Anthocyanins (a) E163 -- -- Beetroot Red E162 -- Betanin Beta APO-8´-Carotenal E160e 40820 -- Brilliant Black BN (a) E151 28440 Black BN Brilliant Blue FCF (a) E133 42090 FD&C Blue #1 Brown HT (a) E155 20285 -- Calcium Carbonate E170 77220 -- Canthaxanthin* E161g 40850 -- Caramel,-Plain E150a -- -- Caramel,-Caustic Sulphite E150b -- -- Caramel,-Ammonia E150c -- -- Caramel, Sulphite Ammonia E150d -- -- Carmine (a) E120 75470 Carminic Acid, Cochineal Carmoisine (a) E122 14720 Azorubine Carotenes E160a 40800 / 75130 -- Chlorophylls/Chlorophyllins E140 75810 / 75815 -- Copper Complexes of E141 75815 -- Chlorophylls/Chlorophyllins(a) Curcumin (a) E100 75300 Turmeric Erythrosine*** (a) E127 45430 FD&C Red #3 Gold*** E175 77480 -- Green S (a) E142 44090 Acid Brilliant Green BS Indigotine (a) E132 73015 FD&C Blue #2, Indigo Carmine 77491 / 77492 / Iron Oxides & Hydroxides E172 Iron Oxide Red, Yellow, Black 77499 Litholrubine BK*** (a) E180 -- -- Lutein E161b -- -- Lycopene*** E160d 75125 -- Paprika Extract E160c -- Capsanthin, Capsorubin Patent Blue V (a) E131 42051 Acid Blue 3 Ponceau 4R (a) E124 16255 Cochineal Red A Page 1 of 2 Document Reference No.: GLO-10107, revision 2 Effective Date: September 2014 Reviewed Date: November 2017 This document is valid at the time of distribution. Distributed 24-Sep-2021 (UTC) E Colour Index Colour Alternate Names Number Number Quinoline Yellow** (a) E104 47005 China Yellow Riboflavins (a) E101 -- -- Silver*** E174 -- -- Sunset Yellow FCF (a) E110 15985 FD&C Yellow #6, Orange Yellow S Tartrazine (a) E102 19140 FD&C Yellow #5 Titanium Dioxide E171 77891 -- Vegetable Carbon E153 77268:1 Carbo Medicinalis Vegetalis The above list is derived from Part B, List of All Additives, from Annex II to Regulation (EC) No 1333/2008 on food additives.
    [Show full text]
  • Role of Microorganisms in Biodegradation of Food Additive Azo Dyes: a Review
    Vol. 19(11), pp.799-805, November, 2020 DOI: 10.5897/AJB2020.17250 Article Number: F63AA1865367 ISSN: 1684-5315 Copyright ©2020 Author(s) retain the copyright of this article African Journal of Biotechnology http://www.academicjournals.org/AJB Review Role of microorganisms in biodegradation of food additive Azo dyes: A review Fatimah Alshehrei Department of Biology, Jamum College University, Umm AlQura University, Makkah24382, Saudi Arabia. Received 22 September, 2020; Accepted 27 October, 2020 Food additives Azo dyes are synthetic compounds added to foods to impart color and improve their properties. Some azo dyes have been banned as food additives due to toxic, mutagenic, and carcinogenic side effects. Long exposure to foods containing azo dye leads to chronic toxicity. Some microorganisms are capable to degrade these dyes and convert them to aromatic amines. In human body, microbiota can play a vital role in biodegradation of azo dyes by producing azo reductase. Aromatic amines are toxic, water-soluble and well absorbed via human intestine. In the current study, the role of microorganisms in biodegradation of six dyes related to azo group was discussed. These dyes are: Tartrazine E102, Sunset Yellow E110, Ponceau E124, Azorubine E122, Amaranth E123, and Allura Red E129 which are classified as the most harmful food additive dyes. Key word: Food additive, azo dyes, microorganisms, azo reductase, aromatic amines. INTRODUCTION Food additives are synthetic compounds added to food In the USA and European countries, some azo dyes have for many proposes such as maintaining the product from been banned as food additives due to toxic, mutagenic, deterioration or improving its safety, freshness, taste, and carcinogenic side effects (Chung, 2000).
    [Show full text]
  • Electro-Oxidation–Plasma Treatment for Azo Dye Carmoisine (Acid Red 14) in an Aqueous Solution
    materials Article Electro-Oxidation–Plasma Treatment for Azo Dye Carmoisine (Acid Red 14) in an Aqueous Solution Héctor Barrera 1, Julián Cruz-Olivares 2, Bernardo A. Frontana-Uribe 1,3, Aarón Gómez-Díaz 4 , Pedro G. Reyes-Romero 4,* and Carlos E. Barrera-Diaz 1,2,* 1 Centro Conjunto de Investigación de Química Sustentable CCIQS, UAEM-UNAM, Carretera Toluca Atlacomulco, km 14.5, C.P. Toluca 50200, Estado de México, Mexico; [email protected] (H.B.); [email protected] (B.A.F.-U.) 2 Facultad de Química, Universidad Autónoma del Estado de México, Paseo Colón intersección Paseo Tollocan S/N, Toluca 50120, Estado de México, Mexico; [email protected] 3 Instituto de Química, Universidad Nacional Autónoma de México, Circuito Exterior, Ciudad Universitaria, Ciudad de México 04510, Mexico 4 Facultad de Ciencias, Universidad Autónoma del Estado de México, Campus El Cerrillo, Carretera Toluca - Ixtlahuaca Km 15.5, Piedras Blancas, Toluca 50200, Estado de México, Mexico; [email protected] * Correspondence: [email protected] (P.G.R.-R.); [email protected] (C.E.B.-D.) Received: 30 October 2019; Accepted: 30 December 2019; Published: 23 March 2020 Abstract: Currently, azo dye Carmoisine is an additive that is widely used in the food processing industry sector. However, limited biodegradability in the environment has become a major concern regarding the removal of azo dye. In this study, the degradation of azo dye Carmoisine (acid red 14) in an aqueous solution was studied by using a sequenced process of electro-oxidation–plasma at atmospheric pressure (EO–PAP). Both the efficiency and effectiveness of the process were compared individually.
    [Show full text]
  • Analysis of Synthetic Dyes in Food Samples by Capillary Zone Electrophoresis
    Analysis of synthetic dyes in food samples by capillary zone electrophoresis Application Note Foods and Flavors Authors Rainer Schuster, Angelika Gratzfeld-Hüsgen Agilent Technologies, Waldbronn, Germany Abstract Synthetic food dyes were separated by capillary zone electrophoresis using an alkaline phosphate buffer as background electrolyte. The precision had a relative standard deviation of less than 0.5 % for the run-to-run migration times and 2 % for the peak areas with buffer replenishment after each run. The detection limit for the individual dyes was about 1 ng using a 50-µm internal diameter Agilent extended path length capillary. Compounds were detected at different wavelengths— 215, 410, 520 and 598 nm—and the identities of the individual dyes were confirmed using peak-purity routines and a UV-visible spectral library. Introduction Azo Dyes Triphenylmethane Dyes Color is a vital constituent of foods OH NaO3S SO Na and probably the first characteristic 3 HO perceived by the human senses. NaO3S NN - Almost all foods— from raw agricultu- SO3 ral commodities to finished produc- ts—have an associated color. Further, NaO3S many tests have shown that color can Amaranth E123 (FD&C Red No. 2) + organoleptically dominate the flavor of (C2 H5 )N N (C 2 H5 ) a food. Colors have been added to Patent blue E131 foods since ancient times and include HO chlorophylls, carotinoids, flavonoids O O NaO3 S NN and anthocyans extracted from diffe- C C SO2 Na rent plants. Today synthetic dyes have C=C NaO3 S HN HN widely replaced natural colors. These SO Na dyes are used to supplement and 3 Sulfonated Indigo enhance the natural colors destroyed Sunset yellow FCF E110 (FD & C Yellow No.
    [Show full text]
  • Organic Colouring Agents in the Pharmaceutical Industry
    DOI: 10.1515/fv-2017-0025 FOLIA VETERINARIA, 61, 3: 32—46, 2017 ORGANIC COLOURING AGENTS IN THE PHARMACEUTICAL INDUSTRY Šuleková, M.1, Smrčová, M.1, Hudák, A.1 Heželová, M.2, Fedorová, M.3 1Department of Chemistry, Biochemistry and Biophysics, Institute of Pharmaceutical Chemistry University of Veterinary Medicine and Pharmacy, Komenského 73, 041 81 Košice 2Faculty of Metallurgy, Institute of Recycling Technologies Technical University in Košice, Letná 9, 042 00 Košice 3Department of Pharmacy and Social Pharmacy University of Veterinary Medicine and Pharmacy, Komenského 73, 041 81 Košice Slovakia [email protected] ABSTRACT INTRODUCTION Food dyes are largely used in the process of manufac- In addition to the active ingredients, various additives turing pharmaceutical products. The aim of such a pro- are used in the manufacture of pharmaceuticals. This group cedure is not only to increase the attractiveness of prod- of compounds includes dyes. A colour additive is any dye, ucts, but also to help patients distinguish between phar- pigment, or other substance that imparts colour to food, maceuticals. Various dyes, especially organic colouring drink or any non-food applications including pharma- agents, may in some cases have a negative impact on the ceuticals. Moreover, a colour additive is also any chemical human body. They are incorporated into pharmaceuti- compound that reacts with another substance and causes cal products including tablets, hard gelatine capsules or the formation of a colour [22, 56]. The pharmaceutical in- soft gelatine capsules, lozenges, syrups, etc. This article dustry employs various inorganic and, especially, organic provides an overview of the most widely used colouring dyes for this purpose.
    [Show full text]
  • Analysis of Artificial Colorants in Various Food Samples Using Monolithic Silica Columns and LC-MS by Stephan Altmaier, Merck Millipore, Frankfurter Str
    31 Analysis of Artificial Colorants in Various Food Samples using Monolithic Silica Columns and LC-MS by Stephan Altmaier, Merck Millipore, Frankfurter Str. 250, 64293 Darmstadt, Germany This work describes a simple and sensitive high performance liquid chromatography method with UV or mass spectrometry detection for the analysis of artificial colorants from dye classes such as azo or chinophthalone in various food samples. After a short sample preparation procedure all samples were separated on C18 reversed phase monolithic silica columns via a gradient elution profile and directly transferred to UV or MS for the analysis of the main components. This setup enabled the identification of dyes in real life samples such as beverages or sweets within very short analysis times and with a minimised sample preparation step. In the nineteenth century chemicals such as azo compounds (see Tables 1 and 2 and by an organism very easily. mercury sulphide, lead oxide, copper salts or Figure 1). They are utilised as a single Most of the current artificial colorants can now fuchsine were utilised to artificially colour colouring ingredient or as a mixture with be replaced by natural dyes very easily. food such as cheese, confectionary, pickles other colorants in a wide variety of foods and Nevertheless, for economic reasons they are [1] or wine [2]. In the end of that century the beverages. All listed dyes are nontoxic and still used to improve the attractiveness of discovery of many synthetic organic food water soluble and can therefore be excreted sweets or soft drinks towards children or of colorants allowed for more brilliant colours than traditional natural dyes.
    [Show full text]
  • SIGHI Food Compatibility List
    Swiss Interest Group Histamine Intolerance (SIGHI) www.mastzellaktivierung.info | www.histaminintoleranz.ch Food Compatibility List Sort order: alphabetic, with categories. Updated: 2016-04-01 Compatibility list for diagnostic and thera- The specifications apply only for the pure foods peutic elimination diet at histaminosis (mast with no additives! For example, it applies only for cell activity syndrome MCAS, mastocytosis, pure natural cream, but not for cream with addi- tives. Additives are sometimes also hidden in sta- histamine intolerance), compiled from vari- ple foods where you would not expect them. ous sources and based on experience reports Therefore, please always read the list of ingredi- ents on the packaging. Compatibility scale Lactose Mechanisms affecting histamine metabolism 0 Free from lactose The list serves as a rough guide for the assess- 1 Low lactose content or may sometimes contain ment of the histamine potential, i.e. for the dose- lactose depending on the recipe dependent and partly individually different com- 2 Medium lactose content. Try out acceptable amount. patibility, which is influenced by various mecha- 3 High lactose content nisms. The reason for the incompatibility is spec- - No general statement possible ified in the list with the following letters: ? Insufficient or contradictory information H!: Highly perishable, rapid formation of Gluten histamine! 0 Gluten-free H: High histamine content 1 May contain gluten 3 Contains gluten A: Other biogenic amines - No general statement possible L : Liberators of mast cell mediators ? Insufficient or contradictory information (=histamine liberators) B: Blocker (=inhibitors) of diamine oxidase Histamine or of other histamine degrading enzymes 0 Well tolerated, no symptoms expected at usual in- take 1 Moderately compatible, minor symptoms, occa- sional consumption of small quantities is often tol- Not all foods are equally intolerable for all con- erated cerned, depending on the individual physical 2 Incompatible, significant symptoms at usual intake causes of histaminosis.
    [Show full text]
  • Domestic and Import Food Additives and Color Additives
    FOOD AND DRUG ADMINISTRATION COMPLIANCE PROGRAM GUIDANCE MANUAL PROGRAM 7309.006 CHAPTER 09 – FOOD AND COLOR ADDITIVES SUBJECT: IMPLEMENTATION DATE: DOMESTIC AND IMPORT FOOD ADDITIVES AND 10/28/2019 COLOR ADDITIVES DATA REPORTING PRODUCT CODES PRODUCT/ASSIGNMENT CODES All Food Codes (except Industry 16 09006C Color Additives (seafood)) and Industry 45-46 (Food Additives) 09006F Food Additives All Food Codes (except Industry 16 (seafood)) and Industry 50 (Color Additives) FIELD REPORTING REQUIREMENTS: Report all sample collections and analytical results into the Field Accomplishment and Compliance Tracking System (FACTS). Report all inspections into eNSpect. Scan product labeling and any product brochures into eNSpect as an exhibit. Date of Issuance: 10/28/2019 Page 1 of 2 PROGRAM 7309.006 Contents PART I - BACKGROUND .................................................................................................................... 3 PART II - IMPLEMENTATION............................................................................................................ 6 Objectives .................................................................................................................................... 6 Program Management Instructions .............................................................................................. 6 PART III - INSPECTIONAL ................................................................................................................. 9 Operations ...................................................................................................................................
    [Show full text]
  • FCC/USP Survey on Synthetic Food Color Additives
    FCC/USP Survey on Synthetic Food Color Additives Background and Purpose: The Food Chemicals Codex (FCC) is a compendium of internationally recognized testing standards owned by US Pharmacopeia for assessing the authenticity, quality, purity, and thus safety of food ingredients. In an effort to update and modernize FCC testing standards for synthetic food color additives, FCC is seeking up-to-date information from leading producers of these ingredients on the chemical composition and analytical test methods for the eighteen color additives listed below in Table 1, along with samples of individual color additives or impurities. Information collected by FCC will be used to update existing monograph testing standards for these color additives or for the creation of new testing standards for those not already in FCC. Samples collected by FCC will be used by USP labs to evaluate candidate analytical methods, and to develop USP reference materials to aid FCC users in carrying out monograph tests. Reason to Participate: Participation in this project is an opportunity for leading color additive manufactures to help establish the high-bar of quality in FCC monograph standards. Table 1: Food Color Additives of Interest Allura Red AC Azorubine Patent Blue V Amaranth Erythrosine Ponceau 4R Brilliant Black PN Fast Green FCF Quinoline Yellow Brilliant Blue FCF Green S Red 2G Brown FK Indigotine Sunset Yellow FCF Brown HT Lithol Rubine BK Tartrazine Survey Instructions: For each synthetic food color additive that you produce, please provide as much information on the attached questions as possible to the Jeff Moore at FCC/USP. Jeff Moore, Ph.D.
    [Show full text]
  • Survey of Added Colours in Foods Available in Australia (Pdf 256
    SURVEY OF ADDED COLOURS IN FOODS AVAILABLE IN AUSTRALIA STUDY OF CONCENTRATIONS IN FOODS INCLUDING DIETARY EXPOSURE ASSESSMENT AND RISK CHARACTERISATION EXECUTIVE SUMMARY Synthetic and natural colours are routinely added to food and beverages as a visual cue for quality, to induce the perception of flavour and to meet consumer expectations. In 2006, FSANZ commissioned an analytical survey to quantify actual levels of all permitted synthetic colours and two natural colours in foods and beverages in Australia. This was necessary to accurately estimate dietary exposure and assess the potential risk to human health for Australians. This survey was undertaken as part of the surveillance program in 2006. The survey targeted a wide range of foods and beverages that contained added colours in accordance with Standard 1.3.1 of the Australia New Zealand Food Standards Code (the Code). The foods and beverages included were: confectionery, ice cream, cheese, yoghurt, margarine, flavoured milk, flavoured soy beverages, soft drink, cordial, fruit drink, alcoholic drinks, biscuits, cakes, pastries, savoury snacks, breakfast cereal, pre-prepared meals, processed meats, sauces, toppings, jams/conserves and jelly. A small number of products that claimed to contain ‘no added colours’ or ‘no artificial colour,’ was also sampled. A total of 396 individual samples of processed foods and beverages were sampled over a three month period between June and August 2006. Samples were tested for the following colours - Allura Red (food additives number 129), Amaranth (123), Azorubine (122), Brilliant Black (151), Brilliant Blue (133), Brown HT (155), Erythrosine (127), Fast Green (143), Green S (142), Indigotine (132), Ponceau 4R (124), Quinoline Yellow (104), Sunset Yellow (110), Tartrazine (102) and two natural colours, Annatto (160b) and Cochineal/Carmine (120).
    [Show full text]