Color Glossary

See FD&C Green #3.

For Coloring Food (FCF), a term used to differentiate a food-grade versus an industrial grade batch of dye. In the USA, this term is no longer used due to the mandated use of FD&C, D&C, External D&C nomenclature.

A bright green-blue water-soluble dye. Very stable during food processing and will resist degradation during metabolism. FDA certified batches are allowed for use in food in the USA, and are labeled as “FD&C Blue #1”. (Other names: Brilliant Blue FCF, E133, CI Food Blue 2, CI #42090, CAS #3844-45-9).

A denim-blue water-soluble dye. Very stable to light exposure in low water activity systems; however, it has poor stability in aqueous applications. In the USA, only certified batches are allowed for use in food and are officially called “FD&C Blue #2”. (Other names: Indigotine, Indigo carmine, E132, CI Food Blue 1, CI #73015, CAS #860-22-0).

Part of the nomenclature for a class of certified colorants in the USA. Colorants with this name are generally allowed for use in food, drug and cosmetic applications.

A teal-green, water-soluble synthetic dye. Similar structurally and functionally to Brilliant Blue FCF (FD&C Blue #1). It is permitted for use in the USA, and is officially known as “FD&C Green #3”. (Other names: Fast Green FCF, CI Food Green 3, CI #42053, CAS #2353-43-9).

A bright pink, water-soluble synthetic dye. FD&C Red #3 has poor light stability and is insoluble in low pH systems. In the USA, only the dye form is allowed for use in ingested foods and drugs and is officially called “FD&C Red #3”. (Other names: Erythrosine, E127, CI Food Red 14, CI #45430, CAS #16423-68-0).

An orangish red, water-soluble synthetic dye. Very susceptible to degradation from reducing and oxidizing agents. FD&C Red #40 has hair light stability and poor stability to retort conditions. In the USA, only FDA certified batches are permitted for use and are officially named “FD&C Red #40”. (Other names: Allura red, E129, CI Food Red 17, CI #16035, CAS #25956-17-6).

A bright yellow, water-soluble synthetic dye. Good heat and light stability. Generally permitted for use around the world. In the USA, only FDA certified batches are allowed and are officially known as “FD&C Yellow #5”. (Other names: Tartrazine, E102, CI Food Yellow 4, CI #19140, CAS #1934-21-0).

A bright orange, water-soluble synthetic dye. Fair heat and light stability. In the USA, only FDA certified batches are allowed and are officially named “FD&C Yellow #6”. (Other names: Sunset Yellow FCF, E110, CI Food Yellow 3, CI #15985, CAS #2783-94-0).

A color additive exempt from certification in the USA for use in ripe olives only.

A color additive exempt from certification in the USA for use in ripe olives only.

The visible appearance of the primary colorants in a color blend individually dissolving and appearing as discreet colors until mixed.

The US compendium of food ingredients, including additives used in food products, technology aids, and functional food ingredients; part of the United States Pharmacopeia.

A category of colorants that encompasses colorants that come in direct contact with a food, such as colors used to print a logo on the surface of a product. Colorants used in food grade inks must meet requirements for use in foods as described by the 21 CFR.

A visual effect created by uneven coating of a food surface with a colorant. Freckling can result in a spotted or “freckled” color effect in certain applications, such as in panned confectionery pieces.

In the USA, fruit juices must be expressed from mature varieties of edible fruits or a water infusion of the dried fruits. Typically fruit juices contain sources of carotenoids or anthocyanins. They are available in concentrated and unconcentrated forms. Common fruit sources are cranberry, raspberry, elderberry, cherry, grape, tomato, and orange.