Food colouring is a substance that is used to add colour to food and drinks. The Food Safety and Standards Authority of India ( FSSAI Registration ) is the government agency responsible for regulating the use of food colouring in India. In this article, we will discuss the role of FSSAI in regulating the use of food colouring, the types of food colouring that are permitted, and the potential health effects of food colouring.
What is food colouring?
Food colouring is a substance that is used to add colour to food. It is usually made from synthetic dyes but can also be made from natural sources like plant extracts. Food colouring is used to make food look more appealing and can also be used to hide flaws or add visual interest to a dish.
What is FSSAI Registration?
Under Food Safety and Standards, 2006, the Food Safety and Standards Authority of India (FSSAI) was created to unify the many acts and regulations that have previously dealt with food-related concerns under different Ministries and Departments. To guarantee that people have access to safe and nutritious food, FSSAI Registration was established to establish standards for food products based on sound scientific research and to oversee their production, distribution, retail sale, and import.
In short, The FSSAI Registration is responsible for setting standards for the manufacture, distribution, and sale of food products in India. This includes regulating the use of food colouring to ensure the safety and quality of the food that is consumed by the public. The FSSAI has published a list of permitted food colours, which includes both natural and synthetic colours. Other ways through which FSSAI Registration Regulates food business is through FSSAI Registration and FSSAI License.
What are the different types of food colouring?
There are two main types of food colouring: synthetic food colouring and natural food colouring. Artificial or Synthetic food colouring is made from chemicals, while raw food colouring is derived from natural sources like fruits, vegetables, and spices.
FSSAI’s permission on Food Colouring
The FSSAI Registration permits the use of both natural and synthetic food colours, but only in certain amounts and for specific purposes. For example, synthetic food colours can be used to enhance the appearance of food, but they cannot be used to mask the natural colour of the food or to deceive the consumer. Natural food colours, on the other hand, can be used to enhance the appearance of food and to add colour to food that would otherwise be colourless.
There has been some concern about the potential health effects of food colouring. Some studies have suggested that certain food colours, particularly synthetic ones, may be harmful to health. For example, some synthetic food colours have been found to cause allergic reactions in some individuals, and others have been linked to hyperactivity in children. However, it is important to note that many food colours that are permitted by the FSSAI Registration are safe for consumption when used in appropriate amounts.
FSSAI Registration Approved Food Colouring Agents
The Regulations provide that only the following food colours can be used in any food article:
- Carotene and Carotenoids, including:
- Methyl ester of Beta-apo 8′ carotenoic acid
- Beta-apo 8′- carotenal
- Ethyl ester of Beta-apo 8′ carotenoic acid
- Riboflavin (Lactoflavin)
- Curcumin (Turmeric)
The Regulations provide that only the following synthetic food colours or a mixture can be used in food articles:
The FSSAI Registration plays a crucial role in regulating the use of food colouring in India. The FSSAI has published a list of permitted food colours, which includes both natural and synthetic colours. While there is some concern about the potential health effects of food colouring, many food colours that are permitted by the FSSAI are safe for consumption when used in appropriate amounts.
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