In food processing industries, food certified color additives are being used in the manufacturing or processing of food. There are only 7 types of food certified colour additives till now certified by FDA. They Are:
Also Read: Artificial Colours are Being used in Food Products? Good or Bad for Health?
Red 40, or Allura Red AC, produces red. Molecular formula: C18H14N2Na2O8S2
Red #3, or Erythrosine, produces pink. Molecular formula: C17H13N3O3
Yellow 5, or Tartrazine, produces yellow. Molecular formula: C16H9N4Na3O9S2
Yellow 6, or Sunset Yellow FCF, produces orange. Molecular formula: C16H10N2Na2O7S2
Blue #1, or Brilliant Blue FCF, produces blue. Molecular formula: C37H34N2Na2O9S3
Blue #2, or Indigotine, produces indigo. Molecular formula: C16H8N2Na2O8S2
Green #3, or Fast Green FCF, produces turquoise. Molecular formula: C37H34N2Na2O10S3
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Two artificial colors are used in the coloring of the outside of food, but not the inside. Citrus Red #2 is used to color the skin of oranges and Orange B colors the skin of frankfurters or sausages.