Establishing Standards on Colors from Natural Sources.

Autor: Simon JE; New Use Agriculture and Natural Plant Products Program, Dept. of Plant Biology, Rutgers Univ., Foran Hall, 59 Dudley Road, New Brunswick, NJ 08901, U.S.A., Decker EA; Dept. of Food Science, 236 Chenoweth Laboratory, Univ. of Massachusetts Amherst, Amherst, MA 01003, U.S.A., Ferruzzi MG; North Carolina State Univ., Plants for Human Health Inst., N.C. Research Campus, 600 Laureate Way, Kannapolis, N.C. 28081, U.S.A., Giusti MM; Dept. of Food Science and Technology, The Ohio State Univ., 110 Parker Food Science and Technology Bldg. 2015 Fyffe Road, Columbus, OH 43210, U.S.A., Mejia CD; UN World Food Programme, L7, 7-02, Wave Place, 55 Wireless Road, Lumpini, Pathumwan, Bangkok, 10330, Thailand, Formerly with United States Pharmacopeia / Food Chemical Codex, 12601 Twinbrook Parkway, Rockville, MD 20852, U.S.A., Goldschmidt M; Sensient Technologies Corp., Director Quality and Product Safety, 777 E Wisconsin Ave, Milwaukee, WI 53202, U.S.A., Talcott ST; Dept. of Nutrition and Food Science, Texas A&M Univ., 1500 Research Parkway A, 220F, College Station, TX 77843, U.S.A.
Jazyk: angličtina
Zdroj: Journal of food science [J Food Sci] 2017 Nov; Vol. 82 (11), pp. 2539-2553. Date of Electronic Publication: 2017 Oct 14.
DOI: 10.1111/1750-3841.13927
Abstrakt: Color additives are applied to many food, drug, and cosmetic products. With up to 85% of consumer buying decisions potentially influenced by color, appropriate application of color additives and their safety is critical. Color additives are defined by the U.S. Federal Food, Drug, and Cosmetic Act (FD&C Act) as any dye, pigment, or substance that can impart color to a food, drug, or cosmetic or to the human body. Under current U.S. Food and Drug Administration (FDA) regulations, colors fall into 2 categories as those subject to an FDA certification process and those that are exempt from certification often referred to as "natural" colors by consumers because they are sourced from plants, minerals, and animals. Certified colors have been used for decades in food and beverage products, but consumer interest in natural colors is leading market applications. However, the popularity of natural colors has also opened a door for both unintentional and intentional economic adulteration. Whereas FDA certifications for synthetic dyes and lakes involve strict quality control, natural colors are not evaluated by the FDA and often lack clear definitions and industry accepted quality and safety specifications. A significant risk of adulteration of natural colors exists, ranging from simple misbranding or misuse of the term "natural" on a product label to potentially serious cases of physical, chemical, and/or microbial contamination from raw material sources, improper processing methods, or intentional postproduction adulteration. Consistent industry-wide safety standards are needed to address the manufacturing, processing, application, and international trade of colors from natural sources to ensure quality and safety throughout the supply chain.
(© 2017 Institute of Food Technologists®.)
Databáze: MEDLINE
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