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Present problems of food colours

H Kläui

    Bibliotheca Nutritio Et Dieta
    |January 1, 1980
    PubMed
    Summary

    Food colours undergo rigorous toxicological evaluation, ensuring high safety standards. Naturally occurring food colours offer maximum safety due to extensive human experience and scientific testing.

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    Area of Science:

    • Food science
    • Toxicology
    • Food additives

    Background:

    • Food colours are essential additives with extensive toxicological scrutiny.
    • International bodies like FAO/WHO and Codex Alimentarius set safety standards for food colours.
    • Naturally occurring food colours have a long history of human consumption and scientific validation.

    Purpose of the Study:

    • To highlight the safety of food colours, particularly those naturally present in food.
    • To emphasize the combined benefits of historical human use and scientific evaluation for natural food colours.

    Main Methods:

    • Review of toxicological data for accepted food colours.
    • Assessment of safety based on international evaluations (e.g., FAO/WHO, Codex Alimentarius).
    • Consideration of long-term human experience and experimental/animal testing for natural colours.

    Main Results:

    • Accepted food colours demonstrate an extraordinary high degree of safety.
    • Natural food colours, including caramel, carotenoids, grape skin extracts, and colouring spices, offer maximum safety.
    • These natural colours benefit from both extensive practical human experience and rigorous scientific examination.

    Conclusions:

    • Food colours, especially natural ones, are exceptionally safe additives.
    • The combination of historical use and scientific evidence provides the highest level of assurance for natural food colour safety.
    • Caramel, carotenoids, grape skin extracts, and colouring spices are industrially important and safe natural food colourants.

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