Page 46 - Academic Press Encyclopedia of Physical Science and Technology 3rd BioChemistry

P1: FPP Final
Encyclopedia of Physical Science and Technology EN006C-254 June 28, 2001 19:52

118 Food Colors

TABLE IV Permanently Listed Food Colors Subject to Certification
Color Structure Uses a
FD&C Blue #1 Used in amounts consistent with GMP

FD&C Green #3 Used in amounts consistent with GMP

FD&C Yellow #5 Used in amounts consistent with GMP

FD&C Red #3 b Used in amounts consistent with GMP

FD&C Red #40 Used in amounts consistent with GMP

Orange B Coloring sausage surfaces or casings (150 ppm
max. based on finished product)

FD&C Blue #2 Used in amounts consistent with GMP

FD&C Yellow #6 Used in amounts consistent with GMP

Citrus Red #2 OCH 3 In skins of oranges that are not intended for processing
(at 2 ppm max., based on whole fruit)
N N
OH
OCH 3

a GMP. Good manufacturing practices.
b The FDA has recently banned the use of Red #3 in such products as cake frostings, certain processed foods, cough drops, and lipstick, in
which the color is mixed with other additives reacting with it. This dye can still be applied directly to meat, nut products, fruit and fruit juices,
candy, confections, and breakfast cereals.