Élelmiszerszínezékekre

Élelmiszerszínezékekre, often translated as food colorings or food dyes, are substances added to food or beverages to enhance their appearance by imparting color. They can be used to compensate for color loss during processing, to make food more visually appealing, or to indicate flavor. Food colorings can be derived from natural sources, such as plants, minerals, or animals, or they can be synthetic, created through chemical processes.

Natural food colorings include pigments like carotenoids, which provide yellow, orange, and red colors, found in carrots and tomatoes. Anthocyanins, responsible for red, purple, and blue hues, are present in berries and red cabbage. Chlorophyll gives green colors, typically from leafy vegetables. Minerals like iron oxides can be used for brown and red shades.

Synthetic food colorings, also known as artificial food dyes, are often more stable and less expensive to produce than their natural counterparts. They can create brighter and more consistent colors. Common examples include tartrazine (yellow 5), sunset yellow (yellow 6), and allura red (red 40). Regulatory bodies in different countries, such as the U.S. Food and Drug Administration (FDA) and the European Food Safety Authority (EFSA), evaluate the safety of food colorings and set limits for their use.

The use of food colorings is subject to regulations that specify which colorings are permitted, in which foods they can be used, and at what maximum levels. Labeling requirements often mandate the declaration of food colorings on product packaging, allowing consumers to be informed about their presence. Concerns about the potential health effects of some synthetic food colorings have led to ongoing research and debate within scientific and consumer communities.