Food Color
<h2 >Artificial coloring in United States</h2>
<p >Seven dyes were initially approved under the <a href="http://en.wikipedia.org/wiki/Pure_Food_and_Drug_Act" title="Pure Food and Drug Act" >Pure Food and Drug Act</a> of 1906, but several have been delisted and replacements have been found.<sup id="cite_ref-fdc_5-0" class="reference" ><a href="http://en.wikipedia.org/wiki/Food_coloring#cite_note-fdc-5" >[6]</a></sup>
<sup id="cite_ref-fdc_5-0" class="reference" > </sup>
Some of the food colorings have the abbreviation "FCF" in their names. This stands for "For Coloring Food" (US)<sup id="cite_ref-6" class="reference" ><a href="http://en.wikipedia.org/wiki/Food_coloring#cite_note-6" >[7]</a></sup> or "For Colouring of Food" (UK).<sup id="cite_ref-isbn0-7126-1717-5_7-0" class="reference" ><a href="http://en.wikipedia.org/wiki/Food_coloring#cite_note-isbn0-7126-1717-5-7" >[8]</a></sup><sup id="cite_ref-8" class="reference" ><a href="http://en.wikipedia.org/wiki/Food_coloring#cite_note-8" >[9]</a></sup></p>
<h3 >Current seven</h3>
<p >In the US, the following seven artificial colorings are permitted in food (the most common in bold) as of 2007:</p>
<ul >
<li ><b><a href="http://en.wikipedia.org/wiki/FD%26C" title="FD&C" class="mw-redirect" >FD&C</a> Blue No. 1</b> – <a href="http://en.wikipedia.org/wiki/Brilliant_Blue_FCF" title="Brilliant Blue FCF" >Brilliant Blue FCF</a>, E133 (blue shade)</li>
<li >FD&C Blue No. 2 – <a href="http://en.wikipedia.org/wiki/Indigotine" title="Indigotine" class="mw-redirect" >Indigotine</a>, E132 (<a href="http://en.wikipedia.org/wiki/Indigo" title="Indigo" >indigo</a> shade)</li>
<li >FD&C Green No. 3 – <a href="http://en.wikipedia.org/wiki/Fast_Green_FCF" title="Fast Green FCF" >Fast Green FCF</a>, E143 (turquoise shade)</li>
<li ><b>FD&C Red No. 40</b> – <a href="http://en.wikipedia.org/wiki/Allura_Red_AC" title="Allura Red AC" >Allura Red AC</a>, E129 (red shade)</li>
<li >FD&C Red No. 3 – <a href="http://en.wikipedia.org/wiki/Erythrosine" title="Erythrosine" >Erythrosine</a>, E127 (pink shade, commonly used in <a href="http://en.wikipedia.org/wiki/Glac%C3%A9_cherries" title="Glacé cherries" class="mw-redirect" >glacé cherries</a>)<sup id="cite_ref-9" class="reference" ><a href="http://en.wikipedia.org/wiki/Food_coloring#cite_note-9" >[10]</a></sup></li>
<li ><b>FD&C Yellow No. 5</b> – <a href="http://en.wikipedia.org/wiki/Tartrazine" title="Tartrazine" >Tartrazine</a>, E102 (yellow shade)</li>
<li ><b>FD&C Yellow No. 6</b> – <a href="http://en.wikipedia.org/wiki/Sunset_Yellow_FCF" title="Sunset Yellow FCF" >Sunset Yellow FCF</a>, E110 (orange shade)</li>
<li ></li>
</ul>
<p > </p>
<p>
Color additives are available for use in food as either "<a href="http://en.wikipedia.org/wiki/Dye" title="Dye" >dyes</a>" or <a href="http://en.wikipedia.org/wiki/Lake_pigments" title="Lake pigments" class="mw-redirect" >lake pigments</a> (commonly known as "lakes").</p>
<p>
Dyes <a href="http://en.wikipedia.org/wiki/Solvation" title="Solvation" >dissolve</a> in water, but are not <a href="http://en.wikipedia.org/wiki/Solubility" title="Solubility" >soluble</a> in <a href="http://en.wikipedia.org/wiki/Oil" title="Oil" >oil</a>. Dyes are manufactured as powders, granules, liquids or other special purpose forms. They can be used in beverages, dry mixes, baked </p>
<p>
goods, confections, dairy products, pet foods, and a variety of other products. Dyes also have side effects which lakes do not, including the fact that large amounts of dyes ingested can color stools.
Lakes are made by combining dyes with salts to make insoluble compounds. Lakes tint by <a href="http://en.wikipedia.org/wiki/Dispersive_mass_transfer" title="Dispersive mass transfer" >dispersion</a>. Lakes are not oil soluble, but are oil dispersible. Lakes are more stable than dyes and are ideal for coloring products containing fats and oils or items lacking sufficient moisture to dissolve dyes. Typical uses include coated tablets, cake and doughnut mixes, hard candies and chewing gums, lipsticks, soaps, shampoos, talc, etc.</p>