Guidelines on approaches to the replacement of Tartrazine, Allura Red, Ponceau 4R, Quinoline Yellow, Sunset Yellow and Carmoisine in food and beverages Summary
This guideline provides information on alternative colouring options for the reformulation of food and beverages, which currently contain one or more of the Southampton six colours (sunset yellow FCF (E110), quinoline yellow (E104), carmoisine (E122), allura red (E129), tartrazine (E102), ponceau 4R (E124)). There is a selection of naturally derived colours and colouring foodstuffs available to manufacturers, which produce colours in the same red, orange and yellow range as the Southampton six colours. Unfortunately, colours derived from natural sources are less stable than the synthetic colours they are replacing and therefore an understanding of the properties and the stabilities of these colours is crucial for successful replacement. The guide gives an overview of the different colour options available and the different factors that should be considered when approaching colour reformulation in a food or beverage product. In some applications particularly to achieve the right colour, particularly if an exact match for an existing colour is needed. Some examples of colours used to replace some of the Southampton six colours in confectionery,
Much help is available from food colour suppliers who are able to assist by not only offering samples of suitable colours but also technical advice as to which colours would be most suitable for a particular food application produced under particular manufacturing and packaging conditions with the required stability for the shelf life. It is recommended that food manufacturers work closely with colour suppliers, in order to get the optimum replacement colour for their product.
page 11 Contents 1. Introduction ...... 3 2. Colour options available to manufacturers ...... 5 ...... 5 ! ...... 5 2.3 Main colouring additives pigments ...... 7 2.3.1 Anthocyanins – red/purple/blue colour shades ...... 7 2.3.2 Betalain/Beetroot Red – red/pink colour shades ...... 8 2.3.3 Cochineal, Carmine and Carminic Acid – orange/red/pink colour shades . 8 2.3.4 Lycopene – yellow/orange/red colour shades ...... 9 2.3.5 Paprika – Orange/red colour shades ...... 10 2.3.6 Annatto, Bixin and Norbixin – yellow/orange colour shades ...... 10 2.3.7 Carotenes, Beta Carotene – yellow/orange colour shades ...... 11 2.3.8 Curcumin – yellow colour shades ...... 11 2.3.9 Lutein-yellow colour shades ...... 12 2.3.10 Chlorophyll and Copper Chlorophyll- green colour shades ...... 12 2.3.11 Caramel- brown colour shades ...... 13 2.3.12 Iron Oxides and Hydroxides- yellow/ red/ black colour shades ...... 13 " " # \ % ...... 14 2.4. Main colouring foodstuffs ...... 14 &