Azo dyes in the food industry: Features, classification, toxicity, alternatives, and regulation
UNIVERSAL IDENTIFIER: http://hdl.handle.net/11093/5034
EDITED VERSION: https://linkinghub.elsevier.com/retrieve/pii/S027869152300337X
UNESCO SUBJECT: 3309.08 Colorantes ; 3309.12 Aditivos Alimentarios ; 3206.11 Toxicidad de Los Alimentos
DOCUMENT TYPE: article
Azo dyes, including Tartrazine, Sunset Yellow, and Carmoisine, are added to foods to provide color, but they have no value with regard to nutrition, food preservation, or health benefits. Because of their availability, affordability, stability, and low cost, and because they provide intense coloration to the product without contributing unwanted flavors, the food industry often prefers to use synthetic azo dyes rather than natural colorants. Food dyes have been tested by regulatory agencies responsible for guaranteeing consumer safety. Nevertheless, the safety of these colorants remains controversial; they have been associated with adverse effects, particularly due to the reduction and cleavage of the azo bond. Here, we review the features, classification, regulation, toxicity, and alternatives to the use of azo dyes in food.
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