Colours In Women's Life: Contribution Of CEPP Food Colouring Research

Author

Fadzilah Adibah Abdul Majid, Chemical Engineering Pilot Plant, Faculty of Chemical and Natural Resources Engineering, Universiti Teknologi Malaysia, 81310 UTM Skudai, Johor, Malaysia

Proceeding

1st International Conference & Exhibition on Women's Health & Asian Traditional (WHAT) Medicine

Date

23/8/2005

Keyword

women, food colouring, natural colourings , synthetic coloring, safety test

Abstract

Women being the powerful decision makers in choosing colours in foods, cosmetics, fabrics and other materials often misled by the beauty of synthetic colours. In food colours are considered important in its enjoyment. Colouring adds interest and appeal. Offsetting of natural colour loss is normally due to light, air, extremes of temperature, moisture, and the storage conditions. The processing also contributes to the colour loss of foods. Often, colour addition is made necessary by food manufacturers to maintain the expected colour. Food colourings are made from natural sources as well as synthetically produced. The safety of the colourings is tested by various bodies around the world. In the United States, numbers are given to the approved dyes, while in the European Union E numbers are used. While American industry puts 3000 tons of food colours into processed food per year, chemically there is no distinction between a compound synthesized from natural sources and the same compound synthetically produced in the laboratory. Many of the artificial food colourings cause reactions in sensitive individuals ranging from hyperactivity to depression to asthma-like symptoms. Yellow No. 5, known as Tartrazine, is a coal-tar derivative, and causes hives in one of each ten thousand people exposed to it. Red No. 3 is linked to thyroid tumours in rats. On the other hand natural colourings are safe, without any side effects. Malaysia is rich in bio resources that can be develop into natural colourings. Chemical Engineering Pilot Plant, UTM plays a significant role in developing and processing natural colourings as part of the social contribution towards healthy nations. Sudan dyes (Sudan 1-V) are not allowed to be added to food in the UK and the rest of the EU. Colours in themselves often communicate more than many think. A lot can be learned from psychological and cultural effect of colours.  : Heinz's recent release of green ketchup is only the tip of the iceberg. While foods like Froot Loops are obviously artificially coloured, few people know that oranges can be as well. Colour variation in foods throughout season and the effects of some of the primary reasons include: • Masking natural variations in colour. • Enhancing naturally occurring colours. • Providing identity to foods. • Protecting flavours and vitamins. Food colourings are tested for safety by various bodies around the world. In the United States, FD&C (standing for the Federal Food, Drug, and Cosmetic Act) numbers are given to approved dyes, while in the European Union E numbers are used.