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Answer:
Food coloring or dye, is any substance that is added to food or drink to change its color. There are two major types of food coloring, ones extracted naturally or ones created synthetically.
Natural food dyes are much more varied and abundant and include:
In the USA (as of 2007), the following seven synthetic colorings are permitted in food, the most common being Blue No. 1, Red No. 40 and Yellow No. 5:
Natural food dyes are much more varied and abundant and include:
- Caramel coloring, made from caramelized sugar, used in cola products and also in cosmetics.
- Annatto, a reddish-orange dye made from the seed of the Achiote.
- A green dye made from the chorapyll of chlorella algae
- Cochineal, a red dye derived from the cochineal insect, Dactylopius coccus.
- Betanin, a deep reddish color extracted from beets.
In the USA (as of 2007), the following seven synthetic colorings are permitted in food, the most common being Blue No. 1, Red No. 40 and Yellow No. 5
- Blue No. 1 - Brilliant Blue, (Blue shade), a synthetic dye derived from coal tar
- Blue No. 2 - Indigotine, (Dark Blue shade)
- Green No. 3 - Fast Green, (Bluish green shade)
- Red No. 40 - Allura Red, (Red shade), a dye manufactured mostly from petroleum
- Red No. 3 - Erythrosine, (Pink shade)
- Yellow No. 5 - Tartrazine, (Yellow shade), a popular azo dye
- Yellow No. 6 - Sunset Yellow, (Orange shade)
First answer by ID1161848638.
Last edit by ChemChemicals.
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