List of Colorants in Cosmetic Products
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Regulatory Information Sheet
Regulatory Information Sheet List of Permanently Listed Color Additives Subject to U.S. Certification* Color 21 CFR References CAS Color Common Name Index Medical Number Food Drug Cosmetic Number Devices D&C Black No. 2 Carbon Black 77266 1333-86-4 -- -- 74.2052 -- D&C Black No. 3 Bone Black 77267 8021-99-6 -- -- 74.2053 -- FD&C Blue No. 1 Brilliant Blue FCF 42090 2650-18-2 74.101 74.1101 74.2101 -- FD&C Blue No. 2 Indigotine 73015 860-22-0 74.102 74.1102 -- 74.3102 D&C Blue No. 4 Alphazurine FG 42090 6371-85-3 -- 74.1104 74.2104 -- D&C Blue No. 6 Indigo 73000 482-89-3 -- -- -- 74.3106 D&C Blue No. 9 Indanthrene Blue 69825 130-20-1 -- 74.1109 -- -- D&C Brown No. 1 Resorcin Brown 20170 1320-07-6 -- -- 74.2151 -- FD&C Green No. 3 Fast Green FCF 42053 2353-45-9 74.203 74.1203 74.2203 -- D&C Green No. 5 Alizarin Cyanine Green F 61570 4403-90-1 -- 74.1205 74.2205 -- D&C Green No. 6 Quinizarine Green SS 61565 128-80-3 -- 74.1206 74.2206 74.3206 D&C Green No. 8 Pyranine Concentrated 59040 6358-69-6 -- 74.1208 74.2208 -- Orange B -- 19235 -- 74.250 -- -- -- D&C Orange No. 4 Orange II 15510 633-96-5 -- 74.1254 74.2254 -- D&C Orange No. 5 Dibromofluorescein 45370:1 596-03-2 -- 74.1255 74.2255 -- D&C Orange No. 10 Diiodofluorescein 45425:1 3329-19-9 -- 74.1260 74.2260 -- D&C Orange No. -
Use of Natural Colours in the Ice Cream Industry
USE OF NATURAL COLOURS IN THE ICE CREAM INDUSTRY Dr. Juan Mario Sanz Penella Dr. Emanuele Pedrazzini Dr. José García Reverter SECNA NATURAL INGREDIENTS GROUP Definition of ice cream Ice cream is a frozen dessert, a term that includes different types of product that are consumed frozen and that includes sorbets, frozen yogurts, non-dairy frozen desserts and, of course, ice cream. In order to simplify its classification, we can consider for practical purposes two different types of frozen desserts: ice cream and sorbets. Ice cream includes all products that have a neutral pH and contain dairy ingredients. While sorbet refers to products with an acidic pH, made with water and other ingredients such as fruit, but without the use of dairy. Additionally, when referring to ice cream, we are not referring to a single type of product, we are actually referring to a wide range of these. Ice cream is a food in which the three states of matter coexist, namely: water in liquid form and as ice crystals, sugars, fats and proteins in solid form and occluded air bubbles in gaseous form, Figure 1. Artisanal ice creams based on natural ingredients which give it its special texture. It should be noted that ice cream is a very complete food from a nutritional point of view since it incorporates in its formulation a wide range of ingredients (sugars, milk, fruits, egg products ...) essential for a balanced diet. Another aspect of great relevance in the manufacture of ice cream is the hedonic factor. Ice cream is consumed mainly for the pure pleasure of tasting it, the hedonic component being the main factor that triggers its consumption, considering its formulation and design a series of strategies to evoke a full range of sensations: gustatory, olfactory, visual and even, of the touch and the ear. -
Food Additives - Coloring Permitted in Thailand Report Categories: Sanitary/Phytosanitary/Food Safety Approved By: Mr
THIS REPORT CONTAINS ASSESSMENTS OF COMMODITY AND TRADE ISSUES MADE BY USDA STAFF AND NOT NECESSARILY STATEMENTS OF OFFICIAL U.S. GOVERNMENT POLICY Voluntary - Public Date: 1/26/2011 GAIN Report Number: TH1010 Thailand Post: Bangkok Food Additives - Coloring Permitted in Thailand Report Categories: Sanitary/Phytosanitary/Food Safety Approved By: Mr. John Wade, Agricultural Counselor Prepared By: Ms. Sukanya Sirikeratikul, Marketing Specialist Report Highlights: TH1010: This report provides a list of color additives permitted to be used in foods in Thailand. The report also includes relevant ministerial notifications on food additives and the set maximum permitted amount of each color additive to be used in specific food product. General Information: Food additives mean the substances which normally are not used as food or essential ingredients of food, whether or not such substances have nutritional benefits, but which are added for the benefits of production technology, food coloring, food flavoring, packing, storage or transport which may affect food quality or standard or property. They also include the substances not added to the food but contained in certain package in the same container with food for the purpose mentioned earlier i.e. moisture absorber, oxygen absorber, etc. In Thailand, food additives are specified as specifically-controlled food of which the quality or standards are defined. Use of food additives must follow the set objectives for specified kinds of food and maximum permissible quantity, food additive functional -
Biocolorants and Its Implications in Health and Food Industry - a Review
International Journal of PharmTech Research CODEN (USA): IJPRIF ISSN : 0974-4304 Vol.3, No.4, pp 2228-2244, Oct-Dec 2011 Biocolorants and its implications in Health and Food Industry - A Review H. Rymbai1*, R.R. Sharma2, Manish Srivastav1 1Division of Fruits & Horticultural Technology, 2Division of Post Harvest Technology, Indian Agricultural Research Institute, New Delhi, 110012, India *Corres.author: [email protected] Mobile No. 09582155637 Abstract: Color is the main feature of any food item as it enhances the appeal and acceptability of food. During processing, substantial amount of color is lost, and make any food commodity attractive to the consumers, synthetic or natural colours are added. Several types of dyes are available in the market as colouring agents to food commodities but biocolorants are now gaining popularity and considerable significance due to consumer awareness because synthetic dyes cause severe health problems. Biocolorants are prepared from renewable sources and majority are of plant origin. The main food biocolorants are carotenoids, flavanoids, anthocyanidins, chlorophyll, betalain and crocin, which are extracted from several horticultural plants. In addition to food coloring, biocolorants also act as antimicrobials, antioxygens and thereby prevent several diseases and disorders in human beings. Although, biocolorants have several potential benefits, yet tedious extraction procedures, low colour value, higher cost than synthetic dyes, instability during processing etc., hinder their popularity. Although, it is presumed that with the use of modern techniques of biotechnology, these problems in extraction procedures will be reduced, yet to meet the growing demand, more detailed studies on the production and stability of biocolorants are necessary while ensuring biosafety and proper legislation. -
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. -
Natural Colour Book
THE COLOUR BOOK Sensient Food Colors Europe INDEX NATURAL COLOURS AND COLOURING FOODS INDEX 46 Lycopene 4 We Brighten Your World 47 Antho Blends – Pink Shade 6 Naturally Different 48 Red Cabbage 8 The Colour of Innovation 49 Beetroot – with reduced bluish tone 10 Natural Colours, Colouring Foods 50 Beetroot 11 Cardea™, Pure-S™ 51 Black Carrot 12 YELLOW 52 Grape 14 Colourful Impulses 53 Enocianin 15 Carthamus 54 Red Blends 16 Curcumin 56 VIOLET & BLUE 17 Riboflavin 59 Violet Blends 18 Lutein 61 Spirulina 19 Carrot 62 GREEN 20 Natural Carotene 65 Green Blends 22 Beta-Carotene 66 Copper-Chlorophyllin 24 Annatto 67 Copper-Chlorophyll 25 Yellow/ Orange Blends 68 Chlorophyll/-in 26 ORANGE 69 Spinach 29 Natural Carotene 70 BROWN 30 Paprika Extract 73 Burnt Sugar 32 Carrot 74 Apple 33 Apocarotenal 75 Caramel 34 Carminic Acid 76 BLACK & WHITE 35 Beta-Carotene 79 Vegetable Carbon 36 RED 80 Titanium Dioxide 39 Antho Blends – Strawberry Shade 81 Natural White 40 Aronia 41 Elderberry 83 Regulatory Information 42 Black Carrot 84 Disclaimer 43 Hibiscus 85 Contact Address 44 Carmine 3 INDEX NATURAL COLOURS AND COLOURING FOODS WE BRIGHTEN YOUR WORLD Sensient is as colourful as the world around us. Whatever you are looking for, across the whole spectrum of colour use, we can deliver colouring solutions to best meet your needs in your market. Operating in the global market place for over 100 years Sensient both promises and delivers proven international experience, expertise and capabilities in product development, supply chain management, manufacture, quality management and application excellence of innovative colours for food and beverages. -
Fuchsias List
Fuchsias List All £2.00 Each, listed by alphabetical order within categories. Numbers 1 - 47 : Trailing Fuchsias Numbers 48 - 63 : Upright Fuchsias Numbers 64 - 78 : Hardy Fuchsias Trailing Fuchsias All £2.00 Each 1) Annabelle - White Slight Flushed Pink 2) Auntie Jinks - Cerise Purple + White 3) Adrienne - Violet + Rose Red 4) Anthea- Lilac Purple + White 5) Ballet Girl - White + Red 6) Bella Rosella - Bright Pink + Light Pink 7) Bicentennial - Cerise Flushed Orange 8) Blue Eyes - Violet Blue + Red 9) Blue Mirage - Pinky Blue + White 10) Blue Sarah - Lilac Blue + White 11) Claudia - Light Soft Pink 12) Coachman - Rich Orange + Pale Salmon 13) Cecile - Lilac + Rose Pink 14) Deep Purple - Deep Purple + White 15) Dorothy Clive - Aubergine + Red 16) Dancing Flame - Carmine Orange + Pale Orange 17) Dark Eyes - Violet + Deep Red 18) Dawn Star - Lavender + Pale Rose 19) Eva Boerg - Purple + Rose Pink 20) Golden Swingtime - Red + White + Variegated 21) Harry Grey - White + Rose Pink Shading 22) Jean Taylor - Lavender + Scarlet 23) Jean Lilley - Pale Pink + Deep Rose 24) Kit Oxtoby - Rose Pink + Rose Pink 25) Lauren - Light Rose Pink 26) La Campanella - Purple + White Flushed Pink 27) La Campanella Pink - Magenta + Pale Carmine 28) Marinka - Dark Red + Red 29) Patricia Hodge - Salmon Pink + Tangerine 30) Purple Fountain - Purple + Red 31) Pink Galore - Soft Rose Pink 32) Peachy - Peachy Pink 33) Pink Marshmallow - Pinky White 34) Quasar - Lilac Blue + White 35) Red Spider - Deep Crimson + Rose 36) Rose of Denmark - Rosy Purple + White 37) Sir -
Pigment Palette by Dr
Tree Leaf Color Series WSFNR08-34 Sept. 2008 Pigment Palette by Dr. Kim D. Coder, Warnell School of Forestry & Natural Resources, University of Georgia Autumn tree colors grace our landscapes. The palette of potential colors is as diverse as the natural world. The climate-induced senescence process that trees use to pass into their Winter rest period can present many colors to the eye. The colored pigments produced by trees can be generally divided into the green drapes of tree life, bright oil paints, subtle water colors, and sullen earth tones. Unveiling Overpowering greens of summer foliage come from chlorophyll pigments. Green colors can hide and dilute other colors. As chlorophyll contents decline in fall, other pigments are revealed or produced in tree leaves. As different pigments are fading, being produced, or changing inside leaves, a host of dynamic color changes result. Taken altogether, the various coloring agents can yield an almost infinite combination of leaf colors. The primary colorants of fall tree leaves are carotenoid and flavonoid pigments mixed over a variable brown background. There are many tree colors. The bright, long lasting oil paints-like colors are carotene pigments produc- ing intense red, orange, and yellow. A chemical associate of the carotenes are xanthophylls which produce yellow and tan colors. The short-lived, highly variable watercolor-like colors are anthocyanin pigments produc- ing soft red, pink, purple and blue. Tannins are common water soluble colorants that produce medium and dark browns. The base color of tree leaf components are light brown. In some tree leaves there are pale cream colors and blueing agents which impact color expression. -
Watercolor Substitution Cheat Sheet * = Lindsay Recommended Color
Watercolor Substitution Cheat Sheet * = Lindsay Recommended color *Phthalo Blue (Strong cool-green leaning-blue) Prussian Blue (also look for that pigment) AKA Pthalo blue GS Cyan Blue or green shade. Cerulean Blue (if it looks dark: Mission Gold) Helio Cerulean **This colors is great for mixing green when Winsor Blue (Winsor & Newton) paired with a cool yellow. Intense Blue (Winsor & Newton/Cotman) Azure (Yarka/White Nights) Turquoise Indigo (deep cool blue grey) Indanthrone Blue Payne's Grey+Prussian Blue *Ultramarine Blue (warm, purple bias red) Colbalt Blue Pthalo blue Red Shade (not my fave substitute) **This color is good for mixing violet with a cool Poland Blue red or gray with burnt sienna. ***This color granulates for textured washes. Cerulean Blue (Less intense cool blue) Manganese Blue Phthalo blue + white Cinerous Blue (Sennelier) *Quinacridone Rose (Cool red with violet Alizarian Crimson undertones) Carmine **This color makes lovely purples and mauve Crimson lake with blues. Rose Madder (weaker than AZ) *Cadmium Red or Cadmium red light Vermilion (Warm red with orange undertones) Scarlet Napthol Red **This color makes beautiful oranges when mixed Bright Red/ Brilliant Red with warm yellows. Pyrrole Red Permanent Rose Magenta *Cadmium Yellow (warm yellow) Gamboge Cadmium yellow medium/Cadmium yellow deep Indian Yellow Permanent yellow deep **This color makes beautiful oranges when mixed with warm reds or peach with cool reds *Hansa Yellow Light (cool yellow) Lemon Yellow (cool yellow) Cadmium yellow light, pale or Cadmium -
Identifying Anatomical Sites of Carotenoid Metabolism in Birds
Naturwissenschaften (2009) 96:987–988 DOI 10.1007/s00114-009-0544-7 COMMENTS & REPLIES Identifying anatomical sites of carotenoid metabolism in birds Kevin J. McGraw Received: 8 April 2009 /Accepted: 9 April 2009 /Published online: 20 May 2009 # Springer-Verlag 2009 Carotenoid metabolism has long interested plant and animal identification (Wyss 2004), isotope labeling of precursors biochemists (Goodwin 1986; Lu and Li 2008). Identifying (Burri and Clifford 2004), and by inference from ex vivo tissue sites and enzymes responsible for carotenoid trans- chemical reactions (Khachik et al. 1998) or where caroten- formations (e.g., β-carotene to vitamin A) has been oid types exist in no other tissue type (McGraw 2004). challenging. Colorful birds have recently become a model del Val et al. (2009) undertook none of these types of for studying carotenoid nutrition and metabolism, in the investigation. The first step in such research is to rule out a context of sexual selection and honest signaling (McGraw dietary source to the pigment, but the authors did not study 2006). In a recent paper published in Naturwissenschaften, food carotenoids in crossbills; they sampled only liver, del Val et al. (2009) described carotenoid profiles in tissues skin, and feathers from accidentally field-killed animals and of male common crossbills (Loxia curvirostra), with the drew blood from molting birds. While red carotenoids are aim of localizing metabolic site(s) for a ketocarotenoid not currently thought to be common in diets of herbivorous pigment—3-hydroxy-echinenone (3HE)—present in red land birds (e.g., rubixanthin in rose hips, rhodoxanthin in feathers. They found 3HE in blood and liver, unlike Taxus berries), this is a key assumption to biochemically previous studies of colorful songbirds where metabolized validate for any species, given the paucity of information integumentary carotenoids were found only at peripheral on avian food carotenoids. -
Plant Carotenoids As Pigment Sources in Laying Hen Diets: Effect on Yolk Color, Carotenoid Content, Oxidative Stability and Sensory Properties of Eggs
foods Article Plant Carotenoids as Pigment Sources in Laying Hen Diets: Effect on Yolk Color, Carotenoid Content, Oxidative Stability and Sensory Properties of Eggs Kristina Kljak 1 , Klaudija Carovi´c-Stanko 1,2,* , Ivica Kos 1 , Zlatko Janjeˇci´c 1 , Goran Kiš 1, Marija Duvnjak 1 , Toni Safner 1,2 and Dalibor Bedekovi´c 1 1 Faculty of Agriculture, University of Zagreb, Svetošimunska cesta 25, 10000 Zagreb, Croatia; [email protected] (K.K.); [email protected] (I.K.); [email protected] (Z.J.); [email protected] (G.K.); [email protected] (M.D.); [email protected] (T.S.); [email protected] (D.B.) 2 Centre of Excellence for Biodiversity and Molecular Plant Breeding (CoE CroP-BioDiv), Svetošimunska cesta 25, 10000 Zagreb, Croatia * Correspondence: [email protected]; Tel.: +385-1-2393-622 Abstract: The aim of this study was to evaluate the effect of a supplementation diet for hens consisting of dried basil herb and flowers of calendula and dandelion for color, carotenoid content, iron-induced oxidative stability, and sensory properties of egg yolk compared with commercial pigment (control) and marigold flower. The plant parts were supplemented in diets at two levels: 1% and 3%. In response to dietary content, yolks from all diets differed in carotenoid profile (p < 0.001). The Citation: Kljak, K.; Carovi´c-Stanko, 3% supplementation level resulted in a similar total carotenoid content as the control (21.25 vs. K.; Kos, I.; Janjeˇci´c,Z.; Kiš, G.; 21.79 µg/g), but by 3-fold lower compared to the 3% marigold (66.95 µg/g). The tested plants did Duvnjak, M.; Safner, T.; Bedekovi´c,D. -
Effects of Foliar Application of Gibberellic Acid on Chlorophyll and Carotenoids of Marigold (Calendula Officinalis L.)
id1185233 pdfMachine by Broadgun Software - a great PDF writer! - a great PDF creator! - http://www.pdfmachine.com http://www.broadgun.com Available online at http://www.ijabbr.com International journal of Advanced Bi ological and Biomedical Research Volume 2, Issue 6, 2014: 1887-1893 Effects of Foliar Application of Gibberellic Acid on Chlorophyll and Carotenoids of Marigold (Calendula officinalis L.) Ali Salehi Sardoei* and Mojgan Shahdadneghad Young Researchers ans Elite Club, Jiroft Branch, Islamic Azad University, Jiroft Branch, Iran ABSTRACT Effect of gibberellic acid on marigold (Calendula Officinalis L.) was evaluated in a pot culture experiment. A factorial experiment based on completely randomized design including 12 treatments and four replications was carried out. Main factor was foliar application stages (first, second and third) and -1 sub factor included different concentrations of GA3 (0, 50, 150 and 250 mg L ). Results showed that foliar application of GA3 had positive effect on photosynthetic pigments. Effect of different concentrations of GA3 on chlorophyll a was significant (p<0.01). Chlorophyll a content was enhanced by -1 -1 increase in GA3 concentration up to 250 mg L treatment of 250 mg L resulted in production of 7.78 µg/ -1 L chlorophyll a, the index which was to some extent dropped in other concentrations. Different concentrations of GA3 had significant effect on chlorophyll b (p<0.01). Chlorophyll b was increased by -1 increase in GA3 concentration up to 250 mg L . the highest rate of total chlorophyll content and total -1 µg/ -1 pigment in three times of application and one application of 250 mg L was 14.6 and 15.4 L respectively; whereas the lowest chlorophyll and pigment content was observed in one foliar application µg/L-1 of control treatment with mean value as 4.67 and 5.5 .