There are an innumerable ingredients recognized by the FDA and the European Commonwealth that are coal tar and petroleum derivatives allowed as colors, preservatives, etc ... to be food additives and ingredients in our foods and beverages!

 Section I

Purpose of food coloring

A food coloring or colouring is any substance that is added to food to change its color. People associate certain colors with certain flavors. Because of this, the color of food can influence the perceived flavor, in anything from candy to wine [1] For this reason, food manufacturers add dyes to their products. Sometimes the aim is to simulate a color that is perceived by the consumer as natural, such as adding red coloring to glacé cherries (which would otherwise be beige), but sometimes it is for effect, like the green ketchup that Heinz launched in 2000.

While most consumers are aware that foods with bright or unnatural colors (such as the green ketchup mentioned above or children's cereals such as Froot Loops) likely contain food coloring, few people know that apparently "natural" foods such as oranges are sometimes also dyed to mask natural variations in color.[2] Color variation in foods throughout season and the effects of processing and storage often make color addition commercially advantageous to maintain the color expected or preferred by the consumer. Some of the primary reasons include:

• Offsetting color loss due to light, air, extremes of temperature, moisture, and storage conditions.
• Masking natural variations in color.
• Enhancing naturally occurring colors.
• Providing identity to foods.
• Protecting flavors and vitamins from damage by light.
• Decorating purposes such as cake icing

Regulation - Food colorings are tested for safety by various bodies around the world. In the United States, FD&C (standing for the Federal Food, Drug, and Cosmetic Act) numbers are given to approved dyes, while in the European Union, E numbers are used. The FDA receives compensation for every pound of food dye it certifies (not inspects), which many see as a conflict of interest in regard to the safety of these dyes.[citation needed] The American food industry uses 3000 tons of food color per year.[citation needed]

Natural food dyes - Caramel coloring is found in Coca-Cola and other cola products. It is made from caramelized sugar. Annatto is a reddish-orange dye made from the seed of a tropical tree. Chlorella is green, and derived from algae. Cochineal is a red dye derived from cochineal insects. Beet juice, turmeric, saffron and paprika are also used as colorants.

Health problems - Although regulatory authorities like the FDA in the United States have banned many products from use in food due to safety concerns, debate still rages over the safety of those artificial colorings that are still permitted.

• Carmine extract is extracted from the cochineal beetle and has been linked to several cases of anaphylactic shock reported to the FDA. Some groups are suggesting FDA ban carmine altogether, or at least clearly label it as cochineal beetle extract so vegetarians or people with allergies can avoid it. Carminic acid (Carminic acid is a glucosidal hydroxyanthrapurin) has been used as a colorant even in the ancient civilizations be it the Egyptian, or the Maya or the Inca. At one point the worth of this color was more than that of real gold. It is used as a food colorant, a dye and body colorant. Canary Islands and Peru are the major centers for the cultivation of these carminic acid producing insects. The dried cochineal contains 17-24% carminic acid. It is subject to cautious extraction process in acidic, aqueous, alcoholic solution. It is then precipitated as carmine. The chemical designation of carminic acid is 7-beta-D-glucopyranosyl-9,10-dihydro-3,5,6,8-tetrahydroxy-1-methyl-9,10-dioxo- 2-anthracenecarboxylic acid.
• Erythrosine (Tetraiodo fluorescein) is a cherry-pink coal based fluorone food dye. It is used as a food dye, in printing inks, as a biological stain, a dental plaque disclosing agent and a radiopaque medium. It can cause photosensitivity (sensitivity to light) and it may be carcinogenic. It is a xenoestrogen. It, and some other synthetic food colorings have been implicated in ADHD, but the evidence on this point is still inconclusive. Some artificial food colorings are suspected to cause reactions ranging from hyperactivity to depression to asthma-like symptoms in sensitive individuals. Norway has banned all products containing coal tar and coal tar derivatives.

It is listed under the following number systems:

• FD&C No. Red 3
• E number E127 (Food Red 14)
• Colour Index no. 45430 (Acid Red 51)
• Indian Standards No. 1697

• Tartrazine is a coal-tar derivative, and causes hives in less than 0.01% of those exposed to it [2]. It appears to cause the most allergic and intolerance reactions of all the azo dyes, particularly amongst those with an aspirin intolerance and asthmatics. Reactions can include migraine, blurred vision, itching, rhinitis, urticaria and purple skin patches (because of this more use is now being made of E160b Annatto). Two to twenty percent of asthmatics are sensitive to aspirin, and of these, less than 2.4% are also sensitive to tartrazine.[citation needed]. As such, many FD&C approved colorings have been banned.

In the USA, for example, only the following seven artificial colorings are permitted in food (the most common in bold):

• FD&C Blue No.1 - Brilliant Blue FCF (Blue shade)
• FD&C Blue No.2 - Indigotine (Dark Blue shade)
• FD&C Green No.3 - Fast Green FCF (Bluish green shade)
• FD&C Red No.40 - Allura Red AC (Red shade)
• FD&C Red No.3 - Erythrosine (Pink shade)
• FD&C Yellow No.5 - Tartrazine (Yellow shade)
• FD&C Yellow No.6 - Sunset Yellow FCF (Orange shade)

Dyes and lakes -

In the United States, certifiable color additives are available for use in food as either "dyes" or "lakes".

Dyes dissolve in water, but are not soluble in oil. Dyes are manufactured as powders, granules, liquids or other special purpose forms. They can be used in beverages, dry mixes, baked goods, confections, dairy products, pet foods and a variety of other products.

Lakes are the combination of dyes and insoluble material. Lakes tint by dispersion. Lakes are not oil soluble, but are oil dispersible. Lakes are more stable than dyes and are ideal for coloring products containing fats and oils or items lacking sufficient moisture to dissolve dyes. Typical uses include coated tablets, cake and donut mixes, hard candies and chewing gums.

Other uses - Because they are generally safer to use than normal artistic dyes and pigments, some artists have used food coloring as a means of making pictures, especially in forms such as bodypainting. Food coloring can also serve as a temporary fabric dye.

Natural Food Color Additives

Ingredients found from Phytone who is a is a major manufacturer of natural colours and other naturally derived ingredients for the food industry located in Burton-on-Trent, Staffordshire, UK. and from http://www.phytone.co.uk/

Anthcyannins E163 - are the mainly red pigments that are responsible for the colors of many edible fruits and berries. They also contribute to the colors of some vegetables and flowers. Together with carotenoids, they provide us with the attractive autumnal colors. The majority of anthocyanins provide red and purple shades. They are normally extracted from the raw material using alcohol or acidified water. Anthocyanin pigments are glycosides of anthocyanidins. They are water soluble and convenient to use. Stability to heat and light is generally good, especially if the more polymeric anthocyanins, such as those derived from grape skins are selected. pH change affects their shade and stability and in general they are used in products whose pH is below 4.5. They are particularly recommended for the coloring of soft drinks, jams, most types of sugar confectionery and other acidic products such as fruit toppings and sauces.

Beetroot Red E162 - is obtained by the aqueous extraction of red table beet (Beta vulgaris). It consists of two principle pigments, betanin and vulgaxanthin. Freely soluble in water, it provides an intense red color that is convenient to use. It has limited stability to heat, light and sulphur dioxide and its shelf-life in finished products may be partially determined by the water activity of the system in which it is used. Using liquid or powder preparations a wide range of products can be colored with this material. Short shelf-life, low moisture or frozen products such as flavored milks, yogurts, dry dessert mixes and ice creams may all benefit from the use of this intense, bright red colorant.

Paprika E160c - is obtained from sweet red peppers (Capsicum annuum) using a solvent extraction process to prepare an oleoresin. Paprika is well recognized as a spice and it is a popular ingredient of many recipe dishes. The extract contains principally two carotenoid pigments, capsanthin and capsorubin. Both pigments are oil soluble and provide a rich orange/red hue depending upon the concentration used. When used for coloring purposes, paprika extracts invariably contribute a spicy flavor and they are generally more suited to either savoury or lightly colored products. Although sensitive to oxidation these pigments are stable to heat and are unaffected by changes of pH.

Annatto E160b - is from the seeds of the annatto bush (Bixa orellana) have long been recognized and used in some cultures to provide both color and flavor to the diet. Annatto seeds give two pigments:

bixin which is oil soluble and
norbixin which is soluble in water.

Both pigments are carotenoids and may therefore be adversely affected by light and oxygen. In extreme cases it is helpful to protect pigments using ascorbic acid (Vitamin C). Norbixin is sensitive to sulphur dioxide at levels in excess of 100 ppm, whereas hard water or low pH conditions can lead to pigment precipitation. Norbixin is heat stable and provides an orange hue. It is frequently offered as a blend with other pigments, especially curcumin, to ensure that precise yellow/orange shades are achieved. Traditionally the main use of norbixin has been in cheese coloration, but it is used in a much wider variety of applications including breadcrumbs, flour confectionery, dairy products and ice cream.

Curcumin E100 - is the principle pigment of turmeric, a spice that is obtained from the rhizomes of Curcuma longa. As the spice turmeric, curcumin has been a component of the diet for many years. Obtained by extraction from the plant to produce an oleoresin which is then purified, curcumin provides a bright, strong yellow shade in solution. It is an oil soluble pigment that is available in convenient water dispersible forms that are used in a wide range of foods. Curcumin is extremely heat stable and may generally be used in products throughout the acid pH range. It is sensitive to sulphur dioxide at levels in excess of 100 ppm and shows poor stability when exposed to light. It may be used in a variety of applications including ice creams, sorbets, dairy products, dry mixes and some types of sugar confectionery products.

Lutein E161b - is the yellow xanthophyll (Tagetes erecta) found in all green leaves and is responsible for the attractive yellow orange color of marigold flowers. It is nutritionally important and is found in human blood and tissues, including the region of the retina known as the macula lutea. Here it acts as an antioxidant and absorbs high-energy blue light thus protecting the sensitive rods and cones. Although lutein is oil soluble it is also available in specially formulated water dispersible forms and thus finds application in a wide range of food and drinks. It is also important in the poultry industry where its inclusion in the feed can enhance skin color and the depth and shade of the egg yolk. In common with other carotenoids, it is stable to heat and acid but is susceptible to oxidation. The addition of antioxidants such as Vitamin C and tocopherols can overcome this problem.

Copper Chlorophyllin E141 - is obtained by the coppering of chlorophyll following its alkaline hydrolysis. The improved stability and brightness of copper chlorophyllin leads to its much wider use than chlorophyll as a food color.

More Natural Food Colorings can be found below  from Unicorn Natural Products (P) Ltd.
at http://www.unicornnature.com/herbal_nutritivefood.htm#