By Ariel Kim '20
Our world today is filled with color. Just think about all the different colorful foods and drinks out there today — the rainbow crepe cakes, rainbow bagels, red velvet cupcakes, lollipops, and sports drinks. How are such foods so colorful? The answer is food coloring.
There are two types of food coloring used today: artificial food coloring and natural food coloring. According to Healthline, artificial food coloring consumption has increased by 500% in the last 50 years, with children being the primary consumers. Manufacturers prefer to use artificial food coloring over natural ones because artificial ones offer and produce more vibrant colors. Moreover, they are more cost-effective and have longer shelf-lives.
The first artificial food colorings were created from coal tar. Today, they are made from petroleum; some are made from insects! A majority of the food colorings developed over the years, however, have been found toxic. Thus, there are many controversies surrounding these artificial food dyes. Many argue that they are linked to obesity, cancer, and hyperactivity. Although the United States Food and Drug Administration (FDA) concluded that the six approved dyes (Erythrosine, Allura Red, Tartrazine, Sunset Yellow, Brilliant Blue, and Indigo Carmine) do not pose significant health risks, artificial food dyes in foods for infants and children are banned in the EU. This makes it incredibly confusing to truly tell whether artificial food coloring is really safe or not.
The safer choice is natural food coloring — the most common include carotenoids, chlorophyll, anthocyanin, and turmeric. Carotenoids, responsible for the bright orange color in sweet potatoes and pumpkins, provide a deep red, yellow, or orange color. Beta-carotene is soluble in fat, which is a useful feature when attempting to color our dairy products like margarine or cheese.
Chlorophyll, found in all green plants, is another common natural pigment. It is most well-known for its role in plants’ photosynthesis — chlorophyll absorbs sunlight and uses energy to synthesize carbohydrates from carbon dioxide and water. Chlorophyll is used to color mint- or lime- flavored foods.
Anthocyanin, found in blueberries, grapes, and cranberries, provides deep purple and blue colors. Anthocyanin, unlike beta-carotene, is soluble in water (polar) thanks to the many hydroxyl groups in its structure, making it easy to color water-based foods with this natural food dye. Soft drinks and jelly are dyed using anthocyanin.
Turmeric gives off a deep yellow color, as when it is added to mustard. Chemically, it works as an acid/base indicator — for instance, adding a basic substance to mustard will make it turn red.
Why risk your own health when all these natural options are available? Next time you want to eat something colorful, watch what is put into your food! Depending on what is used to color your food, the vibrant colors may indicate INCREDIBLE TASTE or DANGER!
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