sweetening and coloring agents

PRESENTED BY
DEBASHIS DAS
M.PHARM, 1ST SEM
RIPANS
NATURAL COLORING & SWEETENING AGENTS

NATURAL COLORING AGENT
•Natural colors are pigments made by living organisms. Usually, pigments made by
modification of materials from living organisms, such as caramel, vegetable ,carbon
Nature-identical colors are man-made pigments which are also found
in nature. Examples are β-carotene, and riboflavin. Synthetic colors are man-made
colors which are not found in nature—such as azo-dyes.
Color is a measure of quality and nutrient content of pharmaceutical formulations,
cosmetics or foods
 According to FDA, a color additive can be defined as any dye, pigment, or other
substance that can impart color to a food, drug, or cosmetic or to the human body
 Color additives are important components of many products, making them
attractive, appealing, appetizing, and informative.
 Added color also serves as a kind of code that allows us to identify products on
sight, like candy flavors, medicine dosages, and left or right contact lenses.
 Colorants are characterized by their ability to absorb visible part of the

PHYSIOLOGICAL PROPERTIES OF NATURAL COLORANTS:
It should be obtained from natural sources
It should be processed by physical means
 It should not be harmful to health.
Some of the dyes have been reported for following curative effects; analgesics, antibacterial,
antifungal, antileprotic, antiviral and anti-inflammatory
Deodorant ,reduce halitosis , healing- e.g. CHLOROPHYILL
Pro vitamin A ,prevention of UV sunburns ,antioxidant and radical scavenger ,prevention of
lung and breast tumor – e.g. CAROTENE
Prevention of macular degeneration(AMD)- e.g. LUTEIN
Prevention of cardiovascular disease and tumors – e.g. ANTHOCYANINS

CLASSIFICATION OF NATURAL COLOURANTS :
Commercial colorants include both dyes and pigments, groupings distinguishable by
their mode of application. Colorants could be divided by their –
a) Color
b) Chemical composition or structure
c) Biological function in plant/organism (chlorophyll, hemoglobin …)
d) Physical properties (solubility)

Some Natural Coloring Agent
Turmeric:
• Synonyms : Indian saffron
• Origin: Dried or fresh rhizomes of Curcuma longa
• Family: Zingiberaceae (ginger family)
• Odour: Characteristic aromatic
• Taste: Slightly bitter
• Active constituent: 1-5% orange yellow volatile oil , 0.3% of yellow
crystalline dye (curcumin) , 30-50% starch and resin.
• Uses: condiment, coloring agent, stimulant & carminative.
• In combination with annatto (E160b), turmeric has been used to color
cheeses, yogurt, dry mixes, salad dressings, winter butter and margarine.
Turmeric is also used to give a yellow color to some prepared mustards,
canned chicken broths, and other foods (often as a much cheaper
replacement for saffron).

Annatto: Annatto is a naturally intense dye which can range in color from bright
yellow to deep orange derived from the seeds of the achiote tree (Bixa
orellana). It is often used to impart a yellow or orange color to foods, but
sometimes also for its flavor and aroma. Its scent is described as "slightly
peppery with a hint of nutmeg" and flavor as "slightly nutty, sweet and
peppery"
• Synonyms: lipstic pods, arnotta
• Origin: extracted from dried seeds
of plant Bixa orellana
• Family: Bixaceae
• Odour: Slightly aromatic
• Active constituent: 12% of annatto oleo resin of which 50% is water soluble,
0.3 to 0.8 % volatile oil, 4 to 5% pigment, 70 to 80% of pigment consist of bixin
responsible for yellow color
• Uses: coloring agent & as antioxidant.

Saffron: is a spice derived from the flower of Crocus sativus, commonly known as the
"saffron crocus". Saffron crocus grows to 20–30 cm and bears up to four flowers, each with
three vivid crimson stigmas, which are the distal end of a carpel. The styles and stigmas,
called threads, are collected and dried to be used mainly as a seasoning and coloring agent
in food. Saffron, long among the world's most costly spices by weight, is native to Southwest
Asia and was probably first cultivated in or near Greece
• Synonym: Crocus
• Origin: Dried stigma of Crocus sativus
• Family: Iridaceae
• Odour: Strong,characteristic and aromatic
• Taste: Bitter
• Active constituent: coloring matters (Crocin & crocetin), colourless glycoside (picrocrocin),
volatile oil & wax .
• Uses: coloring agent & antispasmodic

Paprika :
• Synonym: capsicum
• Origin: spice made from air dried
fruit of Capsicum annuum
• Family: Solanaceae
• Taste :pungent with spicy
• Active constituents: carotenoids, in which capsanthin and
capsorubin are the main compounds responsible for the
red colour of the dye.
• Uses: colouring agent for food, pharmaceutical preparation, cosmetics,
beverages and juice.

Tomato :
•Synonym: love apple
•Origin: fresh ripen fruits of plant Solanum lycopersicum.
•Family: Solanaceae
•Active constituents: lycopene, α and β-carotene, lutein, zeaxanthin and β-
cryptoxanthin. Lycopene is a carotenoid that is present in tomatoes is responsible for red
color of the fruit.
•Uses: coloring agent and potent anticancer agent.

Tagetus
•Synonym: Marigold
•Origin: flower of Tagetes erecta
•Family: Compositae
•Active constituents: The principle coloring
component of marigold flower is lutein, a fat-soluble
carotenoid, which is responsible for the yellow to orange colour of
the dye. It also contains galenine, lycopene, α- carotene, β-carotene and γ-
carotene
•Uses: Lutein is used as an additive of chicken feed to give color to egg yolks.

Safflower:
• synonym: false seffron
• Origin: tubular florets of Carthamus tinctorius
• Family: Asteracae
• Odour: slightly aromatic
• Active constituents: main constituents are carthamin and carthamidin.
And other constituents are safflower yellow, arctigenin, tacheloside, N-feruloyl
tryptamine, N-feruloyl serotonin, steroids, flavonoids and polyacetylenes.
Carthamin is responsible for to produce waterinsoluble red dye and
carthamidin for water-soluble yellow colour dye.
• Uses: colouring agent & as anti-inflammatory.

Henna :
•Synonym: Egyptian privet, hina
•Origin: fresh or dried leaves of the
plant Lawsonia inermis Lam.
•Family: Lythraceae
•Odour: characteristic
•Taste: bitter
•Active constituents: The active constituent of the leaf is lawsone (0.5-1.0%).
The Lawson is principally responsible for the colorant property of the henna
leaves.
•Uses: It has been used in conjunction with dihydroxyacetone as a
sunscreen agent.

Beet root:
•Synonym: sugar beet
•Origin: Root of Beta vulgaris
•Family: Chenopodiaceae
•Active constituents: glycoside betanin, which on hydrolysis yields the income
betanidine and glucose.
•Uses: Powdered beat roots can be used for the preparation of the dye. Red dye
from beats is sold as beat juice concentric which is water soluble in nature. It is
widely used a nontoxic food and pharmaceutical colorant.

Blood root : is a perennial, herbaceous flowering plant native to eastern North
America. It is the only species in the genus Sanguinaria, included in the family
Papaveraceae, and most closely related to Eomecon of eastern Asia.
•Synonym: bloodwort, redroot , red puccoon
•Origin: root of the plant Sanguinaria Canadensis.
•Family: Papaveraceae
•Taste & smell: Harsh, bitter, acrid.
•Active constituents: isoquinoline alkaloids, sanguinarine (1 %, colorless
alkaloid yielding red salts), berberine which imparts the yellow color.
•Uses: Dye for colouring wool and fabric, antispasmodic, expectorant,
Topical antineoplastic, stimulates digestion and the heart in small
Doses, depresses digestion and the heart in larger doses, diaphoretic,
Diuretic, choleretic, heart sedative.

Cochineal : Scale insects have had great
importance since ancient times as textile dyes.
the natural dye carmine is derived the insect which
produces carminic acid that deters predation by other
insects .
Carminic acid, typically 17-24% of dried insects'
weight, can be extracted from the body and eggs, then
mixed with aluminium or calcium salts to make
carmine dye, also known as cochineal. Today, carmine
is primarily used as a colorant in food and in lipstick.
• Synonym: coccus, red scale insect
• Origin: dried full grown female insect coccus cacti
• Family: Coccidae

• Description: the insects are oval shaped grey or black in color with 3.5 to 5 mm long
and 2.5 to 3.5 mm wide.
• Active constituents: 10% carminis acid, a red coloring matter glucosidal
anthraquinone, 10% fat 2% wax and coccerin.
• Uses: coloring agent & as anti-inflammatory

Caramel color :
Caramel colour is manufactured by heating carbohydrates, either alone or in the
presence of acids, alkalis, and/or salts i.e. the color of burnt sugar
Caramel colour is produced from commercially available nutritive sweeteners
consisting of fructose, dextrose, invert sugar, sucrose, malt syrup, molasses, starch
hydrolysates and fractions thereof.
The acids that may be used are sulfuric, sulphurous, phosphoric, acetic, and citric acids
 The alkalis are ammonium, sodium, potassium, and calcium hydroxides; and the salts
are ammonium, sodium and potassium carbonate, bicarbonate, phosphate (including
mono- and dibasic), sulfate, and bisulfite.
Antifoaming agents, such as polyglycerol esters of fatty acids, may be used as
processing aids during manufacture.
Its colour ranges from pale-yellow to amber to dark-brown.

Caramel colour molecules carry either a positive or a negative charge depending
upon the reactants used in their manufacture
Caramel color is an emulsifying agent as well as a colorant.
In soft drinks, it helps keep the flavor oils suspended in the solution.

NATURAL SWEETENING AGENT
Sweeteners are compounds that interact with taste buds that evoke a
characteristic response.
 Have the ability to impart sweet taste by masking the taste of material in
which it is added.
 They may be ,
Nutritive
Sweet taste
Source of energy
Non nutritive
Sweet taste
No energy

Classification Of Sweeteners
sweeteners
natural
Non Synthetic
e.g. Honey
Syrup
molasses
Extracted
e.g.
Polyols
Stevioside
Thuamatin
Artificial
Synthetic
e.g. aspartame
Sachharin
Sucralose
Neotame
Sodium
cyclamate

REASON FOR USE
DENTAL CARE
DIABETES
MELLITUS
WEIGHT LOSS
COST
REACTIVE
HYPOGLYCEMIA

NATURAL SWEETENERS
Natural sweeteners are sweetening agent
that are extracted from natural products
without any chemical modifications during
the production or extraction process
Such as honey , Stevia , maple syrup ,
sugar , glycyrrhizin etc
 Sugar is most widely used

STEVIOSIDE AND REBAUDIOSIDE
Source: dried roots and leaves of plant
Stevia rebaundiana
Famliy : Compositae
Odor: none
Taste: sweet
Chemical constituents: 5-10% stevioside, 2-4% rebaudioside-A, 1-2% rebaudioside-C and
dulcoside-A. stevioside is the major compound which contais sterol, triterpines,
flavonoids, tannin and small amount of volatile oil.
Uses: mainly as a anti-dibetic agent. It also used as antibacterial, anti-fertility, anti-
inflamatory, antiseptic agent, digestive tonic, skin problems.

Source: mixed Ca and K salt of
glycyrrhizinic acid found in
Glycyrrhiza glabra
Family: Laguminosae
Odour: faint and charecteristic
Taste: sweet
Chemical constituents: chief constituent is glycyrrhizin which is a mixed
Ca and K salt of glycyrrhizinic acid which is a glycoside. Which on
hydrolysis gives glycyrrhetinic acid.
Uses: expectorant, demulcent, flavoring agent in beverages,
confectionary and pharmaceuticals.
GLYCYRRHIZIN

Source: a flavonoid compound
present in ripe fruit of
Citrus aurantium.
Family: Rutaceae
Odour: aromatic
Taste: aromatic
Uses: stomachic, carminative, as a flavoring agent for several oral liquids and
also for extraction of pectin.
NEOHESPERIDINE DIHYDROCHALCONEA

Source: a protein found in the arils of the fruit of the plant
Thaumetococcus denielli
Family: Maranteceae
Odour: none
Taste: sweet
Chemical constituent: consist of structurally related polypeptides and
thaumetin1 and thaumetin2
Uses: it highly soluble in water which is used as a flavour enhancing agent
THAUMETIN

Source: sweet polypeptide constituent
present in fruit of the plant
Diodcoreophyllum cumminsii
Family: Manispermaceae
Taste: sweet
Cheracteristics: sweetener for some food and drinks but is sensitive to
conformational changes, so it is unsuitable as a normal sweetener.
MONELLINS

Honey is a sweet food made by
certain insects using nectar
from flowers.
 The variety produced by honey
bees is the one most commonly
referred to and is the type of honey
collected by beekeepers and consumed by humans.
Honey produced by other bees and insects has distinctly different properties.
Honey bees form nectar into honey by a process of regurgitation and store it as a food
source in wax honeycombs inside the beehive.
HONEY

Honey gets its sweetness from the monosaccharides fructose and glucose and has
approximately the same relative sweetness as that of granulated sugar (74% of the
sweetness of sucrose, a disaccharide).
 It has attractive chemical properties for baking, and a distinctive flavor which leads some
people to prefer it over sugar and other sweeteners. Most micro-organisms do not grow in
honey because of its low water activity of 0.6.
The main uses of honey are in cooking, baking, as a spread on breads, and as an addition
to various beverages such as tea and as a sweetener in some commercial beverages.
Honey is also used as an adjunct in beer.

MAPLE SYRUP
Maple syrup is a sweetener made from the sap of some
maple trees.
 In cold climate areas, these trees store sugar in their
roots before the winter and the sap which rises in the
spring can be tapped and concentrated (69).
This sap has only 3% to 5% total solids, consisting mainly
of sucrose

Molasses is a viscous byproduct of the
processing of sugar cane or sugar beets
into sugar.
 The quality of molasses depends on
the maturity of the sugar cane or sugar
beet, the amount of sugar extracted, and
the method of extraction .
A typical composition of molasses contains
the following substances: sucrose 35.9 %,
fructose 5.6 %.
Sulphured molasses is made from young sugar cane . Sulphur dioxide,
which acts as a preservative, is added during the sugar extraction
process.
 Unsulphured molasses is made from mature sugar cane, which does
not require treatment with sulphur.
 There are three grades of molasses: mild, dark, and blackstrap. These
grades may be sulphured
MOLLASSES

 http://www.seacolors.eu/images/Carotenoids_and_other_pigments_as_natural.pdf
REFERENCES

sweetening and coloring agents

sweetening and coloring agents

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