Food+Dye



Food dye (also known as food coloring or color additive) is really any substance that imparts color when added to food or drinks; however, food dyes are also being used for non-food applications. Some non-food application uses include but are not limited to, cosmetics, pharamaceuticals, and arts and crafts. Food dyes can also be used in crafts such as items like playdough. Food colorings can be used to [|dye fabric], but are usually not wash-fast when used on cotton, hemp and other plant fibers. Some food dyes can be fixed on Nylon and animal fibers. Red food dye is often used as [|theatrical blood]. Food dyes can come in several forms, such as liquid,powder, gels and pastes. There are several different natural food dyes; for instance, a beige color can be obtained from caramelized sugar and betacyanin, a red color, is extracted from beets. Additionally, there are several artificial food dyes. The United States currently permits the use of seven different dyes in food (FD&C Blue No. 1, FD&C Blue No. 2, FD&C Green No. 3, FD&C Red No. 3, FD&C Red No. 40, FD&C Yellow No. 5, and FD&C Yellow No. 6) and limits the use of Orange B (used in hot dogs and sausage casings) and Citrus Red 2 (used to color orange peels). Other artificial food dyes have been unlisted and banned for use in food. You can mix two colors together and make new colors.

. in the 1970s,pediatrician Benjamin Feingold first claimed that there was a link between behavior and food dyes.

Mmmm Jelly bellies. I want them but they are just a picture. See picture above to the right to see a picture of taffy picture. The Food and Drug Act of 1906 permitted or "listed" seven man-made color additives for use in foods. The Act also established a voluntary certification program, which was administered by the U.S. Department of Agriculture (USDA); hence man-made color additives became known as "certifiable color additives".

__Risks__
 * Hyperactivity in children (several tests have came to different conclusions so the jury is still out on this)
 * cancer in animals (at extremely large doses)
 * allergic reactions
 * Cancer (Red 40, Yellow 5, and Yellow 6 - are contaminated with cancer-causing substances)

__ Purposes: __
 * people associate different flavors with different colors
 * stimulate color creating an effect that is natural
 * enhance colors that occur naturally
 * provide color to those foods that are "colorless", creating a "fun" alternative
 * correct natural variations in different foods
 * for many, seeing different colors in our foods are what make the certain food enjoyable. Some say if there wasnt any color it would be boring.

Food colorings are tested for safety by various bodies around the world and sometimes different bodies have different views on food color safety. In the United States, FD&C numbers (which indicate that the FDA approved the colorant for use in foods, drugs and cosmetics) are given to approved synthetic food dyes that do not exist in nature, while in the European Union, E numbers are used for all additives, both synthetic and natural, that are approved in food applications. The food colors are known by E numbers that begin with a 1, such as E100 (turmeric) or E161b (lutein). Most other countries have their own regulations and list of food colors which can be used in various applications, including maximum daily intake limits.

FOOD DYES

Commonly used food dyes, such as Yellow 5, Red 40, and six others, are made from petroleum and pose a “rainbow of risks.” Those risks include hyperactivity in children, cancer (in animal studies), and allergic reactions. In 2008, because of the problem of hyperactivity, the Center for Science in the Public Interest petitioned the Food and Drug Administration to ban the use of these dyes. The British government and European Union have taken actions that are virtually ending the use of dyes throughout Europe. Food dyes also serve to deceive consumers: they are often used to simulate the presence of healthful, colorful fruits and vegetables. But considering the adverse impact of these chemicals on children, and considering how easily they can be replaced with safe, natural ingredients, it's time to get rid of them altogether from the United States and Canada.