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= Food Coloring Regulation = Food Coloring regulation is a practice implemented by the US Food and Drug Administration (FDA) and by the European Food Safety Authority to help control the usage of dyes, pigments or substances in foods, drugs, cosmetics and other non-food applications in order to assure that safety and caution is being applied when color additives are being used.

Purpose for Regulation
The main purpose for regulating food coloring is to insure safety through appropriate usage. The FDA’s certified list provides the approved/tested color additives that have been shown to be harmless.

Regulation oversight
The FDA oversees the regulation for food coloring additives that are applied to foods, drugs, cosmetics and other materials. The Code of Federal Regulations (CFR), which is a certification program for sets of color additives, provides the FDA’s lists of safe new color additives. The CFR monitors the usage of these additives and includes product labeling.

A. Early Stages
In the United States, food coloring was regulated by the Federal Department of Agriculture. Regulations of food dyes started in the 1800s, mainly dealing with margarine. In the 1800’s margarine was found to be a replacement for the large dairy and butter industry. To fight this new up-and-coming product, dairy and butter manufactures began campaigning against the color of margarine; margarine was produced white, instead of the golden yellow color like butter. This was followed by the regulation and control of the use of food coloring on margarine to make it presentable as an alternative. This instance was the first of many food color regulations that would soon follow suit.

B. Pure Food and Drug Act of 1906

The Pure Food and Drug Act of 1906 had the first official impact of the use of food dyes in everyday foods and goods. The act had regulations based on the dyes andits usage. Dyes were classified as “adulterated” meaning that they had ingredients that could cause harm to an individual’s health. These dyes would be banned from use for products for general consumption.

C. 1958 Food Additive Amendment of the Federal Food Drug and Cosmetic Act

Prior to the 1958 Food Additive Amendment of the Federal Food Drug and Cosmetic Act, pre-market evaluation of food additives were not needed by law. D. 1960 Color Additives Amendment E. The Delaney Clause 
 * The 1958 Food Additives Amendment to the FFDCA of 1938 entailed consent of new food additives before they were allowed to be added to food and marketed.
 * 1)  This amendment allowed the usage of additives as long as it was proven safe. If it was proven to be carcinogenic then it was not permitted for use; this lead to the Delaney Clause.
 * 2) The manufacturer was given the task for proving safety of food additives.
 * This amendment brought all colors, natural and synthetic, under the FDCA.
 * 1) Color additives cannot be used to mislead consumers or to obscure imperfections in food products.
 * 2) Color additives must be endorsed by the FDA before they can be advertised.

The Food Additives and the Color Additives Amendment comprise the Delaney Clause, which prohibit endorsements of an additive if it is found to stimulate cancer when consumed.

F. Nutrition Labeling and Education Act of 1990

Color additives must be declared on labels by their common/usual names and not cooperatively as colorings.

Regulated and Unregulated Substances
Dyes and pigments are compounds that have been manufactured, extracted, or segregated from an animal, vegetable or mineral.

A. Pigments B. Certified/Synthetic Colors: These are man-made colors that are FDA certified and they are categorized into 2 groups.
 * 1) Chlorophyll: A green pigment which contains magnesium (Mg) complexes of porphyrins
 * 2) Heme: Iron-porphyrin complex that contains the iron (Fe) in the center.
 * Isoprenoid derivatives
 * 1) Carotenoids: These produce the red, yellow, and orange pigments in plants and they are oxygenated derivatives of xanthophylls-lutein.
 * Benzopyran Derivatives
 * 1) Anthocyanins: These are water soluble pigments that are found in the sap of plant cells as glycosides. They produce red, blue or violet colors in plants and the color is more intense in acidic solutions.
 * 2) Flavonoids: Also known as bio-flavonoids, produce red-purple or yellow pigments in plants.
 * Artefact
 * 1) Caramels: These are water soluble and are made by the careful heating of carbohydrates in the presence of salts, acids or bases; this process is termed caramelization.
 * 2) Melanoidins: Produced through the natural occurrence of the Maillard reaction, which causes the non-enzymatic browning of foods when sugars and amino acids combine to form heterogeneous polymers.
 * FD&C Dyes: These are water soluble and are prepared as granules, powders or liquids. The FDA usually has no limit on these dyes and the regulations on the purity of the product are very strict. They have a color content of 96%. Some uses include baked goods, dairy products, beverages, and pet foods.
 * FD&C Lakes: These colorants are pulled out from a substratum of Aluminum hydroxide (Al(OH)3). They are insoluble in water and are oil dispersible. They are said to be more stable than dyes and a lot more expensive. Their color content is between 1 and 40%. Usage of these dyes are important in foods with low moisture content, thus they are very favorable in hard candies, coated tablets and cake/donut mixes.
 * Uncertified Colors: A.    These pigments do not have to go through FDA regulations; however, the preparation process has to be known. These are in general basic extractions where large amounts of product are needed to obtain a desired color. However, some are synthetic due to the similarity to the natural pigment, for example, carotenoids.
 * 1) Caramel: These are water soluble and are made by the careful heating of carbohydrates in the presence of salts, acids or bases; this process is termed caramelization.
 * 2) Annatto extract: Also known as Bixin, are forms of caretenoid. They are extracted from the Achiote tree in the Caribbean. Their solubility differs in oil and water and annatto have been associated with many food-related allergies.
 * 3) TiO2(icing): White pigment that is widely used for its brightness.