Posts Tagged ‘food colors’

Synthetic Food Colors – Erythrosine and Tartrazine

April 19, 2010


Reddish pink in color, C20H6I4O5 or Erythrosine is one of the synthetic dyes. Its common use is as agent for food coloring & is also in applications as biological stain, disclosing agent for dental plaque, radiopaque medium and printing ink.

Application of Erythrosine is in:

  1. Tinned fruits
  2. Chocolate
  3. Cosmetics & drugs
  4. Garlic sausage
  5. Scotch eggs
  6. Snack foods
  7. Stuffed olives
  8. Dressed crabs
  9. Bakery foods


It is an azo dye of color synthetic yellow and commonly used in syrups, fruit cordials, instant puddings, custard powder, ice creams, mustard yogurt, chewing gums, honey products.

Tartrazine is also used in combination of Brilliant Blue FCF to form different shades of green such as in processed peas.


Blended Food Colors

March 17, 2010

As the availability of natural food colors in market is limited, many colors are made artificially using different chemicals. A mix of 2 or more food coloring agents that are water soluble creates blended food colors. The coloring agents are mixed in different ways producing varied array of shades.

Detailed in-house study is done in manufacturing of blended food colors to make sure that the produced chemicals are as per international standards of food quality. These blended food colors are some of the most used due to their non-reactivity & stability.

The other feature of these colors is that they can be developed based upon the customized requirements of consumers. Some blended food colors which are used commonly are:

  1. Lemon Yellow
  2. Rose Pink
  3. Black Currant
  4. Strawberry Red
  5. Apple Green
  6. Grape
  7. Egg Yellow
  8. Violet
  9. Chocolate Brown FCF
  10. Pea Green
  11. Coffee Brown
  12. Falsa
  13. Saffron
  14. Lime Green
  15. Dark Brown
  16. Orange Red
  17. Raspberry Red