The FDA has approved FD&C Yellow No. 5 for use in the food, drug, and cosmetic industries. The aim is to make foods look more flavorful, fresh, and appetizing. According to the FDA, Yellow 5 can be used as a color additive in safe amounts.
Facts about FD & C Yellow 5
Have you been paying closer attention to the food labels lately? If so, you might have observed that “yellow 5” frequently appears in ingredient lists that you scan at the store. The FDA authorized the use of Yellow 5 as an artificial food color (AFC) in foods in 1969. Its aim is to make foods look more flavorful, fresh, and appetizing, especially highly processed foods like candy, soda, and breakfast cereals. The U.S. FDA has approved FD&C colors for use in the food, drug, and cosmetic industries. According to the FDA, FD&C Yellow No. 5 can be used as a color additive in safe amounts.
In order to enhance and correct naturally occurring colors, give color identity to colorless foods, and take into account color loss during storage, color additives are used in foods and beverages. The FDA defines a color additive as any dye, pigment, or substance produced or obtained from a plant, animal, mineral, or other source and capable of coloring food. Petroleum or coal is used to create synthetic or artificial colors, which are identified by FD&C numbers, such as FD&C Blue No. 1. Natural color additives come from minerals, plants, or animals. Both kinds of color additives are subject to FDA regulation. The FDA must certify the identity and purity of synthetic colors, while natural color additives are exempt from certification as long as they adhere to identity standards and requirements.
Lemon-yellow in hue and classified as an anionic azo dye, tartrazine (E102) (FD&C Yellow #5, or Yellow 5) is a substance. The daily allowance for tartrazine is 7.5 mg/kg of body weight, and it is soluble in water. When combined with brilliant blue, it creates the color yellow and gives off a shade of green. Less than 5% of tartrazine is absorbed, and the majority of this is done so by the gastrointestinal microflora, which converts it into metabolites that are readily absorbed. Oestrogen receptor activation was discovered to be caused by the substance. The physiological processes are stopped by a complex formed when tartrazine binds to both human and bovine serum albumin. Additionally, it results in biliary cirrhosis in postmenopausal women. Aside from that, neurotoxicity is Tartrazine is mainly used in food products (ice cream, ice pops, popsicles, confectionery, and hard candy), cosmetics (liquid and bar soaps, green hand sanitizer, moisturizers, and lotions), and pharmaceuticals (liquid, capsule, pill, lotion, and gel).