Nautral Food Colour

Natural Food
A.Sangamithra
Assistant Professor
Dept. of Food Technology
Kongu Engineering College
Food Colors
Colours may be added to foods for several reasons, which
may be
To reinforce colours already present in food but less intense
than the consumer would expect
To ensure uniformity of colour in food from batch to batch
To restore the original appearance of food whose colour has
been affected by processing
To give colour to certain foods such as sugar confectionery,
ice and soft drinks, which would otherwise be virtually
colourless
Technology of Food Flavorants and Colorants

Dept. of Food Technology, Kongu Engineering College, Perundurai, TN
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Classification
Natural colours : organic colorants that are derived from
natural edible sources using recognized food preparation
methods, for example curcumin (from turmeric), bixin (from
annatto seeds) and anthocyanins (from red fruits).
Nature-identical colours: These are colorants that are
manufactured by chemical synthesis so as to be identical
chemically to colorants found in nature, for example Beta
carotene, 1 riboflavin and canthaxanthin.
Synthetic colours: These are colorants that do not occur in
nature and are produced by chemical synthesis (e.g. sunset
yellow, carmoisine and tartrazine).

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Pigments
A natural pigment in biological systems is one that is
synthesized and accumulated in, or excreted from, living cells.
All biological pigments classified into six major structural
classes
Tetrapyrroles
Tetra terpenoids
Quinones
O-heterocyclic
N-heterocyclic
Metallo proteins
Tetrapyroles are group of organic molecules that includes

chlorophyll, hemes, bilins.
These molecules are also often referred to as porphyrins
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Chlorophyll
Most abundant natural pigments
Sources of the green color
all plants, algae, ferns, and some bacteria that are able to
capture light energy for photosynthesis
Its name is derived from the Greek words chloros ("green")
and phyllon ("leaf")
oil-soluble colour
Chlorophylls and related compounds are soluble in most
organic solvents like acetone, methanol, ethanol, petroleum
ether, and diethyl ether
Limited in food usage - instability

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Chlorophyll is the molecule that traps this 'most elusive of all

powers' - and is called a photoreceptor.
It is found in the chloroplasts of green plants, and is what
makes green plants, green.
Chlorophyll is a chlorin pigment - a chlorin is a large
heterocyclic aromatic ring
Magnesium-containing chlorins are called chlorophylls, and
are the central photosensitive pigment in chloroplasts.
The basic structure of a chlorophyll molecule is a porphyrin
ring, co-ordinated to a central atom.
This is very similar in structure to the heme group found in
hemoglobin, except that in heme the central atom is iron,
whereas in chlorophyll it is magnesium.

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Chlorophyll is essentially two parts:

a substituted porphyrin ring
phytol (the long carbon chain).
The porphyrin ring is an excellent chelating ligand, with the

four nitrogen atoms binding strongly to a co-ordinated metal
atom in a square planar arrangement. There are many
examples of this including heme and vitamin B12.
phytol, a constituent of chlorophyll, which is then converted to
phytanic acid and stored in fats

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Structure of Chrolopyll

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Sources
higher chlorophyll contents are mainly found in leaves that are
more colored
the highest amounts (as much as 1.5 to 2.0% fresh weight)
can be found in fully developed leaves of spinach, parsley,
and green cabbage
Senescence of plants & ripening of fruits causes a sharp
decrease in chlorophyll - biochemical process of chlorophyll
breakdown
which ensures their complete transformation into colorless
catabolites
some fruits are exceptions - retain high chlorophyll contents
even in the ripe stages: avocado, cucumber, kiwi, greenfleshed muskmelon, tomato, apple

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Stability
Chlorophyllase catalyzes the hydrolysis of the phytol ester
from the porphyrin ring, forming chlorophyllides.
Chlorophyll degrades - in acidic conditions, losing its
magnesium ion to yield pheophytin, which is yellow-brown in
colour
Magnesium dechelatase catalyzes the removal of the Mg 2+
ion from the tetrapyrrolic ring, leading to the formation of
pheophytins and pheophorbides
Oxidative enzymes such as lipoxygenases, chlorophyll
oxidase, and peroxidases contribute to the loss of green color
and accumulation of oxidized chlorophyll catabolites

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Discoloration - rejection by consumers

bright green color freshness
low-density polyethylene (LDPE) films - extending shelf life of
fresh broccoli
Modified atmosphere - extending the shelf life of green
asparagus spears - 4 weeks when combined with refrigeration
temperature (2C)
Freezing
Blanching
Addition of alkalizing agents

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Natural chlorophyll food colorants

Dried or powdered plant material - obtained by mixing the
material with food-grade solvents like dichloromethane or
acetone
followed by washing, concentration, and solvent removal.
The result is an oily product - contain variable amounts of
pheophytin and other chlorophyll degradation compounds
lipid-soluble substances like carotenoids (mainly lutein),
carotenes, fats, waxes, and phospholipids depending on the
raw material and extraction techniques employed
This product is usually marketed as pheophytin after
standardization with vegetable oils.

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Lipophilic chlorophyll crude extracts - further purified to

remove lipophilic contaminant
Lipophilic chlorophyll crude extracts used - for the
manufacture of water-soluble chlorophyllins by hydrolyzing
the ester bond of the hydrophobic phytol chain with dilute
alkali and introducing sodium or potassium
chlorophyllins - water-soluble salts that are semi-synthetic
derivatives of chlorophyll (E number E141)
Sensitivity of chlorophylls to certain enzymes, heat, and low
pH - limit their manufacture and application as food additives,

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commercial food grade copper chlorophyllin - not a single,

pure compound
but is a complex mixture of structurally distinct porphyrins,
chlorin, and non-chlorin compounds with variable numbers of
mono- , di-, and tri- carboxylic acid that may be present as
either sodium or potassium salts.
Lipid-soluble food grade copper chlorophyll is manufactured
similarly by extraction of adequate plant material
followed by replacement of magnesium by copper, and
purification steps to remove carotenoids, waxes, sterols, oils,
and other minor components that are co-extracted

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Constraints
First, limitation of supplies of adequate amounts of raw
material
Production of pigments using conventional plant cultural traits
depends on climatic conditions, plant cultivars and varieties,
seasons, and processing that may cause color variation
Cost of the colorant
Certainly, the use of natural chlorophyll colorants suffers
inherently from high production costs
Their reduced chemical stability also implies an increase in
costs in comparison to synthetic pigments.

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Semi-synthetic chlorophyll food

colorants
metallo-chlorophylls and metallo-chlorophyllins - alternatives
to their natural chlorophyll
due to their enhanced color potency, and greater stability
against moderate heat, dilute acids, and oxidative agents
Commercially available stable green metallo-chlorophyll
colorants - process to preserve the green color in canned
vegetables under the Veri-Green trade name
The replacement of Mg2+ or two H+ ions by metal ions at the
center of the porphyrin rings of chlorophylls, chlorophyllins,
pheophytins, or pheophorbides, or a mixture of all these in
green plant part extracts produced diverse semi-synthetic
colorants, permitted as food additives
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Copper chlorophyllins are produced from crude natural

chlorophyll extracts followed by the hydrolysis of the phytyl
and methyl esters, cleavage of the cyclopentanone (E) ring in
dilute alkali, and the replacement of magnesium by copper
Several purification steps are necessary to remove
interferents
Yellow colorants - added to achieve other tones of green
The powder dissolves easily in water giving slightly alkaline
solutions but precipitates in acidic pH
commercial food grade copper chlorophyllin is not a single,
pure compound
but is a complex mixture of structurally distinct porphyrins,
chlorin, and non-chlorin compounds with variable numbers of
mono- , di-, and tri- carboxylic acid that may be present as
either sodium or potassium salts
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Applications
Fat-soluble copper chlorophyll colorants can be mixed with
permitted emulsifiers to yield water-miscible forms marketed
as liquid or spray dried powders.
dairy products, pastas, soups, gums, confectionary products,
drinks, bakery products, extruded products, and green white
chocolate
cosmetic and toiletry items (shampoos, foams, gels, soaps)
and in the pharmaceutical trade (deodorants, mouthwashes).
Botanical extracts in tablets and powders have been
commercialized as dietary supplements with reported
beneficial biological activities

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FAO - 1500 mg/kg body weight as the no observed effect

level (NOEL) of sodium copper-chlorophyllin
Agency calculated an acceptable daily intake (ADI) of 450
mg/person/day for a 60 kg human by applying a 200-fold
safety factor to the NOEL

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Heams
Haems - provide most visually apparent natural pigments

blood-red
ubiquitous in nature
perform a central role in cellular energy transduction &
metabolism in all known species
It is most visually prominent as the red blood pigment
haemoglobin - functions as an oxygen carrier
also in muscle as myoglobin
the pigments of life'

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Structure
haematin is also used to denote the ferric state of the central
iron atom

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Occurance
large family of proteins involved in several diverse functions
throughout animal and plant kingdoms
red blood pigment haemoglobin
The importance of haem in these vital processes is manifest
and their role is so central to life processes
Nature's own haem derivatives-the bile pigments bilirubin and
biliverdin
bilirubin has been used for centuries in Chinese medicine

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Phycobilins
deeply coloured, fluorescent, water-soluble pigment protein
complexes
characteristic proteins of blue-green, red and cryptomonad algae
Also represent major biochemical constituents of the organisms in
which they are found
Basis of their spectral characteristics into three major groups
Phycoerythrins (PEs) red colour with a bright orange fluorescence,
Phycocyanins (PCs) blue
Allophycocyanins (APCs) - fluoresce red.

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biliproteins are based on a structure consisting of a linear

tetrapyrrole or bilin
algal bilins is very similar to that of mammalian bile pigments
The chromophore of the blue phycocyanin and
allophycocyanins is the same in both groups of pigments and
is called phycocyanobilin

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The chromophore of the red phycoerythrins called

phycoerythrobilin

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Occurance & Stability

major light-harvesting pigments of the photosynthetic
algae.
phycobilins exist alongside chlorophyll and act in
concert with it to collect and transform light energy
by means of photosynthesis, into the chemical
energy of the cell

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Stability
Among the characteristics of the algae that use phycobilins as
light-harvesting pigments
It is the ability of phycobilisomes to function under a variety of
environmental stresses.
Thus algae that are classified as
thermophilic (high temperature tolerant)
acidophilic (acid pH tolerant)
halophilic (high salt tolerant)
psychrophilic (low temperature tolerant)
might be expected to show different characteristics with
regard to the stability of their pigments.
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Applications
the development of bilins as food colorants has already
received much interest
phycocyanin as a food colorant
used in chewing gums, and is suggested as an additive in
frozen confections, soft drinks, dairy products, sweets and
ice-creams
fluorescent properties of phycobilins are being employed as
novel tracers in biochemical research
Phycocyanin has been reported as being 'between blue colour
no. 1 (brilliant blue) and blue colour no. 2 (indigo carmine)'

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Carotenoids
widespread natural pigments in plants and animals, so they
provide the natural yellow, orange or red colours
used extensively as non-toxic natural or nature identical
colorants
ubiquitous organic molecules, but they are not produced by
the human body
They have been found to be essential to human health based
on the nutritional understanding of vitamin A (retinol) and carotene

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Carotenoid hydrocarbons collectively are called carotenes

Derivatives that contain oxygen functions (most commonly
hydroxy, keto, epoxy, methoxy or carboxylic acid groups) are
called xanthophylls
The best known are -carotene and lycopene
But others are also used as food colorants: -carotene, carotene, bixin, norbixin, capsanthin, lycopene, and -apo-8carotenal, the ethyl ester of -apo-8-carotenic acid
These are lipid-soluble compounds, but the chemical industry
manufactures water-dispersible preparations by formulating
colloid suspensions by emulsifying the carotenoids or by
dispersing them in appropriate colloids

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Occurance
Carotenoids are lipid-soluble pigments responsible for many
of the brilliant red, orange, and yellow colors
edible fruits such as lemons, peaches, apricots, oranges,
strawberries, cherries, etc
Vegetables such as carrots, tomatoes, etc.
Fungi - chanterelles
also in birds, insects, crustaceans, and trout
animal products such as eggs, lobsters, greyfish, and various
types of fish

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PLANTS
The leaves of virtually all species contain the same main
carotenoids, that is carotene (usually 25 to 30% of the total),
lutein (around 45%), violaxanthin (15%) and neoxanthin
(15%)
Small amounts of (- carotene, (- and -cryptoxanthin,
zeaxanthin, antheraxanthin and lutein- 5,6-epoxide are also
frequently present, and lactucaxanthin
dark green leaves such as spinach contain the largest
amounts of carotenoids
In higher plants, they occur in photosynthetic tissues and
choloroplasts where their color is masked by that of the more
predominant green chlorophyll

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ANIMALS
In birds, carotenoids - yellow or red feathers but they are also
important for skin colour in chickens and especially in egg
yolk
In fish, important examples are the flesh of salmon and trout
(astaxanthin and canthaxanthin)
In many marine invertebrate animals (e.g. shrimps, crabs
and lobsters), astaxanthin and related carotenoids may be
present in large amounts, often as carotenoprotein
complexes,
which are green, purple or blue in the living animal but are
denatured to reveal the red carotenoid colour when the animal
is cooked.

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Distribution of carotenoids in foods

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There are basically two types of carotenoids

Those contain one or more oxygen atoms are known as
xanthophylls
those that contain hydrocarbons are known as carotenes.
20 Common oxygen substituents are the
hydroxy (as in -cryptoxanthin),

keto (as in canthaxanthin),
epoxy (as in violaxanthin),
aldehyde (as in - citraurin) groups
Both types of carotenoids may be

acyclic (no ring, e.g., lycopene)
monocyclic (one ring, e.g., -carotene)
dicyclic (two rings, e.g., - and - carotene)

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Natural carotenoids and extracts

natural extracts first used were those of
paprika
annatto
carrot
palm oil
saffron
tomato
In form of powdered, dried plant materials and extracts

These are not, pure carotenoids or simply mixtures of
carotenoids
but generally contain large amounts and large numbers of
other, mainly unidentified substances
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Annatto
as extracts of the red-brown resinous coating of the seeds of
Bixa orellana, a tree that grows abundantly in the tropics
The seeds are sourced to produce a carotenoid-based yellow
to orange food coloring and flavor. Its scent is described as
"slightly peppery with a hint of nutmeg" and flavor as "slightly
nutty, sweet and peppery
The yellow to orange color is produced by the chemical
compounds bixin and norbixin, which are classified as
carotenoids

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The fat soluble color in the crude extract is called bixin, which
can then be saponified into water soluble norbixin.
The major pigment - apocarotenoid bixin (9-cis) and this
methyl ester is the main component in oil-based preparations
seedcoat contains a high concentration of bixin
The seeds contain 4.55.5% pigments, which consists of 70
80% bixin
annatto based pigments are not vitamin A precursors
The more norbixin in an annatto color, the more yellow it is; a
higher level of bixin gives it a more orange shade.
Many preparations of annatto are available with different hues
(usually pinkish)
used to colour a wide range of food products

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Paprika
Capsicum annuum
as a dry powder or an oil extract or oleoresin
provide hot and spicy flavour as well as colour
main carotenoids present are capsanthin and capsorubin
In the United States, paprika oleoresin is listed as a color

additive exempt from certification
In Europe, paprika oleoresin (extract), and the compounds
capsanthin and capsorubin are designated by E160c.
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Saffron
saffron is the powdered dried flowers of Crocus sativus
Saffron crocus grows to 2030 cm (812 in) and bears up to
four flowers, each with three vivid crimson stigmas
saffron's golden yellow-orange colour - -crocin
Crocin is trans-crocetin di-(-D-gentiobiosyl) ester
impart a pure yellow colour to rice and other foods. It is also
used as a spice

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When saffron is dried after its harvest, the heat, combined

with enzymatic action, splits picrocrocin to yield Dglucose
and a free safranal molecule
Safranal, a volatile oil, gives saffron much of its distinctive
aroma
world's most costly spices by weight
saffron may be categorised under the international standard
ISO 3632 after laboratory measurement of
crocin (responsible for saffron's colour)
picrocrocin (taste)
safranal (fragrance or aroma) content
Saffron has also been used as a fabric dye, particularly in

China and India, and in perfumery

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TURMERIC AND CURCUMINE

Curcumin - principal colour present in the rhizome of Curcuma
longa
Turmeric - aromatic spice
a perennial shrub that belongs to genus Curcuma of the
Zingiberaceae family
It has bright green leaves, conical yellow flowers, and reaches
maturity after 7 to 10 months, when rhizomes are harvested.
The dried ground rhizomes yield a bright yellow powder also
known as yellow ginger or Indian saffron
Turmeric is used mainly as a spice, to give specific flavor and
color
Also as an additive for maintaining freshness and improving
the palatability and shelf lives of perishable foods

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Curcuminoids
curcuminoids responsible for the yellow color and the aroma
compounds.
coloring principle of turmeric consists of three major phenolic
derivatives:
curcumin
demethoxycurcumin
Bisdemethoxycurcumin
Commercially available products called curcumins contain

curcumin (curcumin (1,7-bis(4-hydroxy-methoxyphenyl)-1,6heptadiene-3,5-dione) as the major component (about 77% of
total curcuminoids)

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Structure
Ground turmeric powder is insoluble in water and imparts

colour either by dispersion throughout the food or by
dissolution of the curcumin into vegetable oil.
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Curcuminoids are not soluble in water but are soluble in

various organic solvents.
Curcumin is almost insoluble in acidic water solution but is
soluble in alkali.
In organic solvents under light exposure, curcumin
decomposes and forms photolysis products that have been
identified
Turmeric powder is obtained from dried rhizomes.
Turmeric oleoresin is a deep orange viscous oil - obtained
from turmeric powder by solvent extraction
must contain not less than 90% pigment.

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Curcumin Powder
Curcumin powder is obtained from the turmeric oleoresin by
crystallization
It appears as an orange-yellow crystalline powder with a
melting point at 179 to 182C
It is soluble in ethanol, propylene glycol, and acetone and
insoluble in water
Curcumin powder, known as food colorant E 100,
It has a purity level of around 95%,
Pure 95% curcumin is not an ideal product for direct use by the
food industry since it is insoluble in water and has poor
solubility in other solvents.
Need to be converted into a convenient application form.
achieved by dissolving the curcumin in a mixture of food-grade
solvent and permitted emulsifier
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Stability of curcumin
pH - lemon yellow colour in acidic media with a distinct green
shade - pH increases, so the green shade becomes less
distinct.
Heat- Curcumin is essentially stable to heat
Light- Curcumin is sensitive to light
Sulphur dioxide -S02 reduces the colour intensity of
solubilized curcumin, particularly when present at over 100
ppm.

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Applications
the product contains 4 to 10% curcumin and is easily miscible
in water
Polysorbate 80 - an ideal carrier for curcumin
permitted in alcoholic beverages, jam, jellies, marmalades
(100 mg/kg)
Vanilla ice cream is often coloured with a combination of
curcumin and nor bixin and usually contains about 20 ppm
curcumin together with 12 ppm norbixin
Curcumin at 20 ppm will impart a deep, bright yellow colour to
high boilings.
It is recommended to use more dilute propylene glycol based
curcumin colours for wrapped confectionery
Frozen product, dry mixes,
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Anthocyanins
water-soluble compounds responsible for the red to blue
colour - fruits and vegetables
total number of different anthocyanins reported to be isolated
from plants - 539
Anthocyanins would be the ideal substitutes for synthetic red
colorants
They belong to the class of flavonoids within the large
polyphenol family

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Sources
grapes, redcurrants and blackcurrants, raspberries,
strawberries, apples, cherries, red cabbages
10 000 tonnes of grape skins are extracted annually in
Europe, yielding approximately 50 tonnes of anthocyanins

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Occurance
They exist normally as glycosides; the aglycone compounds
alone (anthocyanidins) are extremely unstable
Cyanidin is the most common anthocyanin in foods
90% of all anthocyanins isolated in nature are based only on
the following six anthocyanidins:
pelargonidin (plg),
cyanidin (cyd),
peonidin (pnd),
Delphinidin (dpd),
petunidin (ptd),
malvidin (mvd),

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Structure

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Extraction
Extraction is carried out using a dilute aqueous solution of an
acid, usually sulphurous acid
yields a product containing sugars, acids, salts and pigments
all derived from the grape skins
It is normal to concentrate this extract to 20 to 30 Brix, at
which strength the anthocyanin content is usually in the range
0.5 to 1 %
Extracts can be oven- or spray-dried, using maltodextrin as
the carrier if necessary, to yield a water-soluble powder
Such a product usually contains 4% anthocyanin

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Stability
pH : They gradually change from red through blue-red, purple,
blue and green to yellow as the pH increases
Cations: distinct 'blueing' of the colour and may result
eventually in precipitation of the pigment
Heat and light: Stability to heat is good and is adequate for
processes such as jam and sugar boiling and fruit canning
Oxygen. Anthocyanins will slowly oxidize when in aqueous
solution.
Sulphur dioxide : reacts with anthocyanins to form a
colourless addition product
Proteins: Some grape extracts will react with proteins to form
a haze or even a precipitate
Enzymes: Enzyme treatment of fruit juices can cause loss of
anthocyanins
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Applications
Dose levels of around 30 to 40 ppm anthocyanin in a readyto-drink beverage are usually sufficient to give a deep-red
colour
fruit preparations, jams and preserves - 20 to 60 ppm
Acid sugar confectionery, particularly high boilings, and pectin
jellies
Dry mixes
alcoholic drinks and products containing vinegar with
anthocyanins

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Betalins
N-heterocyclic water-soluble pigments
Pigments collectively in beet root called betalins
can be divided into two classes:
Red betacyanins
Yellow betaxanthins
both are very water soluble

Betalains are known to occur in 13 plant families
never been found to co-occur with anthocyanins in the same
plant
i.e Plants producing betalains do not contain anthocyanins

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Sources
Amaranth
Red beet
Yellow beet
Cactus pear
Pitahaya

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Structure
beetroot contain the red betacyanin - betanin - predominant
colouring compound and this represents 75 to 90% of the total
colour present.
Vulgaxanthin I and II - principal yellow betaxanthins.

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Extraction
Beetroots are processed into juice - using either pressing or
diffusion techniques
juice is then centrifuged, pasteurized and concentrated to
yield a viscous liquid concentrate
70% sugar and 0.5% betanin.
the concentrated beetroot juice, is widely used as a food
ingredient.
Color produced by fermenting some of the sugar to alcohol
and removing the alcohol during concentration
The juice can be spray-dried to a powder although
maltodextrin has to be added as a carrier

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Betanin is a particularly intense colour and is stronger than

many synthetic colours
Thus dose levels for betanin in, for example,
yoghurt - 5 ppm
for strawberry ice cream - 20 ppm
concentrated beetroot juice - quoted is usually 1 % betanin.
Spray dried powder - betanin content is lower - 0.4 to 0.7%

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Stability
pH: greatest stability at pH 4.5. At pH 7.0 and above the
betanin degrades more rapidly
Not recommended for alkaline applications. In very acidic
conditions, the shade becomes more blue-violet
Heat: more susceptible to heat degradation
Oxygen: more susceptible to oxidation and loss of colour
may be noticeable in some long-life dairy products.
Oxidation is most rapid in products with high water activity.
Light does cause degradation of beetroot pigments
Water activity: Beetroot-juice powder stored in dry conditions
is very stable even in the presence of oxygen.
Sulphur dioxide : will completely de colorize beetroot
pigments.

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Applications
The susceptibility of betanin to heat, oxygen and high water
activity restricts its use as a food colorant
Ice cream - Betanin levels are usually in the range 15 to 25
ppm
Yoghurt
Dry mixes
Sugar confectionery
Snack foods
Meat products

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Caramel color
most widely used food coloring agents
obtained by heating sugars in various conditions
Caramel is used also to define a confectionery product
manufactured by heating a mixture of glucose syrup, milk, and
fats.
Caramel color is a dark brown or even black product

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According to the FDA

The color additive caramel is the dark-brown liquid or
solid material resulting from the carefully controlled heat
treatment of the following food-grade carbohydrates:
dextrose, invert sugar, lactose, malt syrup, molasses,
starch hydrolysates and fractions thereof, sucrose.

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According to JECFA
(Joint FAO/WHO Expert Committee on Food Additives)
Caramel is a complex mixture of compounds,

some of which are in the form of colloidal
aggregates, manufactured by heating
carbohydrates either alone or in the presence of
food-grade acids, alkalis or salts; classified
according to the reactant used.

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Classification

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Preparation
by heating sucrose in an open pan, a process named
caramelization
Caramels are produced in industry by controlled heating of a
rich carbohydrate source in the presence of certain reactants.
Several carbohydrate sources can be used: glucose, sucrose,
corn, wheat, and tapioca hydrolysates.
The carbohydrate is added to a reaction vessel at 50C and
then heated to temperatures higher than 100C
Different reactants such as acids, alkalis, salts, ammonium
salts, and sulfites can be added, depending on the type of
caramel to be obtained

A.Sangamithra,
73
All caramel classes contain

5-hydroxymethyl)-2-furaldehyde (5-HMF).
In caramel classes III and IV,
4-methylimidazole
(4-MeI) has been detected

2-acetyl-4(5)- tetrahydroxybutylimidazole (THI) was found
only in class III caramel colors

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74
Applications
wide range of applications in food and beverages.
Caramel is soluble in water but insoluble in organic solvents
emulsifying properties, stabilization of colloidal systems,
improvement of shelf lives of beverages exposed to light,
prevention of haze formation in beers, and even foaming
properties
compatibility with food - absence of flocculation, precipitation,
and haze
80% of caramel is used to color drinks such as colas and
beers

A.Sangamithra,
75

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76
Cochineal and carmine

Cochineal pigment extracted from female Dactylopius
coccus Costa cochineal insects
Female insects have oval shapes, are wingless, and weigh
approximately 45 mg, of which 70% is lost after drying
maximum pigment content about 22% of dried weight
About 80,000 to 100,000 insects provide 1 kg of raw
cochineal dye
from which the crimson-coloured natural dye carmine is
derived

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77
The insect produces carminic acid

Carminic acid, typically 1724% of dried insects' weight, can
be extracted from the body and eggs
Carminic acid is a water-soluble compound, stable under
conditions of light and heat.
at pH 4, carminic acid is yellow to orange, depending on
concentration
At alkaline pH and in the presence of metals (mainly
aluminium), it becomes bluish red
Carminic acid mixed with aluminium or calcium salts to make
carmine dye, also known as cochineal.
Carmine is today primarily used as a food colouring and for
cosmetics, especially as a lipstick colouring.

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78
Structure
Carminic acid is usually available as an aqueous solution with

a dye content of below 5% and from this spray-dried powders
can be prepared.

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79
Extraction
Cochineal pigments are extracted from dried bodies of female
insects with water or with ethanol
the result is a red solution that is concentrated in order to
obtain the 2 to 5% carminic acid concentration customary for
commercial cochineal.
For carmine lakes, the minimum content of carminic acid is
50%
ammonium hydroxide as extracting agent and phosphoric
acid as the acidifying agent
For analytical purposes the extraction is carried out with 2 N
HCl at 100C

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80
Stability
pH. Colour shade is fairly constant with changing pH. carmine
will precipitate out of solution when the product pH is below
3.5.
Heat, light and oxygen. Carmine is very stable to heat and
light and is resistant to oxidation.
Sulphur dioxide - does not bleach carmine at levels usually
found in foodstuffs.
Cations - affect colour shade, generally increasing the
blueness of the colour.

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81
Applications
Cochineal, carminic acid, and carmines are approved as food

colorants in the EU under code E 120
The amount of E 120 permitted in food - 50 to 500 mg/kg
Carminic acid and carmine good colorants - high stability
coloring alcoholic and non-alcoholic drinks, candied fruits and
vegetables, red fruit preserves, confectionery, ices, bakery
products, cheeses, jam, jellies, marmalades, fruit-flavored
cereals, and other products
processed pork meat provides a color similar to meat colored
with erythrosine, but the color stability is higher
can replace synthetic pigments (tartrazine, azorubine) for
coloring jellies
The coloring ingredient may be identified on labels as cochineal
extract, carmine, crimson lake, natural red 4, C.I. 75470, E120,
or even natural coloring.
A.Sangamithra,
82
MONASCUS PIGMENTS
Monascus pigments -yellow, red and purple pigments
produced by the fungi of Monascus genus
cultivated on carbohydrate-rich substrates such as rice,
wheat, corn, potatoes, and soybeans
the red-pigmented Monascus purpureus is among the most
important because of its use in the production of certain
fermented foods
The main source of Monascus pigment is a fermented red rice
called koji
Also called anka pigments

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83
Monascus biosynthesizes six main pigments:

the ankaflavin and monascin yellows
the rubropunctatin and monascorubrin oranges
the rubropunctamine and monascorubramine red-purples

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84
Stability
Monascus pigments are lipophilic compounds with low water

solubility, but they are soluble in ethanol and other organic
solvents
Monascus pigments are sensitive and fade under UV and
visible light.
They are stable at a pH range of 2 to 10 and at temperatures
below 100C.
vary from orange at pH 3 to 4 to red at pH 5 to 6, to purple-red
at pH 7 to 9

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85
Applications
Monascus pigments are widely used for pigmenting koji, soy
sauce, tofu, bean curd, red wines
Coloring minced and processed meats (sausages, hams),
marine products (surimi, fish paste), ketchup, ice cream,
toppings, and jams
the bright red color associated with freshness of meat is an
important factor in consumer purchasing decisions, Monascus
could be one of the natural pigments used
Monascus pigments added to sausages and canned pts
showed a stability of 92 to 98%.

A.Sangamithra,
86

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