Food dyes

Food colorants - dyes (natural or synthetic)used for coloring of some food products.
In the USSR from natural dyes resolved: Carmine, saffron, Indigo, turmeric, Trigonella, food colors from grapes, wild rose, marigold and other synthetic organic dyes are applied only two: tartrazine and Indigo Carmine. The list of food products permitted for tinting organic synthetic dyes, in the USSR is strictly regulated.
For confectionery products used tartrazine and Indigo Carmine, for soft drinks and syrups - tartrazine. For colouring cast refined sugar made of inorganic dye - ultramarine special brand.
All food dyes shall satisfy the relevant requirements of GOST or technical specifications and can be produced only by special enterprises. The issue of food dyes in the mixture is not allowed. With hygienic assessment of synthetic food dyes consider their possible toxic and carcinogenic properties; many food colorants are not indifferent for an organism, therefore their use is prohibited in the USSR.

Food colorants - colouring materials, used for coloring food, confectionery, beverages, etc. Are used for giving food coloring, close to the color, characteristic of natural fruits, berries and other fruits.
Food colorants are divided into: 1) natural (made from vegetable or animal raw materials); 2) inorganic (or mineral); 3) synthetic (aniline). In the USSR resolved following SC: natural - Carmine, saffron, Indigo, food coloring from grapes, pasta rosehip, food dye-concentrate from pumpkin (used for confectionery and liqueur-vodka products and other food products), annatto, carotene, a pigment of calendula (Calendula), dyes (tomatoes, rosehip and a mixture carotene with annatto and dye from tomatoes (margarine, butter and other fats); inorganic - ultramarine brand US (only for refined sugar cast); synthetic organic - Indigo Carmine (blue), tartrazine (yellow), amaranth (red). All SC shall meet the requirements of GOST or technical terms.
With hygienic assessment of synthetic organic dyes consider their potential toxic properties and the possibility of a carcinogenic effect. In the USSR banned the use of dye naftowego yellow for coloring food, and Sudan-III.
Synthetic SC are mainly used in confectionery and liqueur-vodka industry. Amaranth is allowed only crystal; Indigo Carmine comes into production in the form of
paste. Tartrazine is usually in powder form. In the confectionery industry Food colorants are used for coloring candy, caramel, marmalade, marshmallow, creams, pastries, cakes, cakes, biscuits and other Use of natural dyes in view of their weak ink ability is limited; moreover, red dyes retain color only in an acid environment.
For coloring of soft drinks, in addition to these, amaranth and tartrazina, used Kohler - burnt sugar (brown viscous liquid).