At JECFA, as well as in the EU, an additive used to add or restore color in food is considered a food color.  The US FDA defines a color additive as “a material which is a dye, pigment, or other substance … and when added or applied to a food, drug, or cosmetic, or to the human body or any part thereof, is capable (alone or through reaction with other substance) of imparting color thereto.” ((FD&C Act Section 201(t)). The EU also classifies food that contain coloring properties as a secondary effect as coloring foods.

Types of Color Additives

Technically, color additives are any dye, pigment or substance that can impart color when added or applied to a food, drug, cosmetic or to the human body.

A color additive is often considered to belong to one of two classes: “natural” color additives, or “synthetic” color additives. The distinction is not always meaningful because there are some color additives that are considered natural that are produced through chemical synthesis.

Whether a color additive is synthetic or natural has no bearing on its overall safety. Both types of color additives are subject to rigorous standards of safety prior to their approval for use in food.

Straight Colors

• Refers to dyes (soluable in water) and pigments (typically insoluable in water).
• No mixing or chemical reaction with any other substance.

Lakes

• Formed by chemically reacting straight colors with precipitants and substrata.
• In the US, food lakes must be made from certified batches of straight colors with the exception of carmine made from cochineal extract.
• Lakes are used in situations where bleeding is undesirable, such as frostings.

Mixtures

• Formed by mixing one color additive with one or more other color additives, or one or more straight colors and one or more diluents.

Have Questions?

Read our Frequently Asked Questions on color.

FAQs on Color