Abstract

This article includes a brief history of the use of colorants in foods and the development of legislation in the United States to control them. It describes where and why colorants are used, lists all those currently in use, identifies each as either needing certification or not, and describes the chemical and physical properties, method of manufacture, chemical structure, chemical classification, and uses of each. Individual and general restrictions relating to the use of colorants are described, and sample specifications are shown. Includes references and sources for more information regarding colorants including their analysis as is and in product matrices.