COLOURING AGENTS USED IN FOOD PRODUCTS
Abstract
Food colourants have been much important in food product manufacturing. Food and color additives are strictly studied, regulated and monitored. Federal regulations require evidence that each substance is safe at its intended level of use before it may be added to foods. Furthermore, all additives are subject to ongoing safety review as scientific understanding and methods of testing continue to improve. A color additive is any dye, pigment or substance which when added or applied to a food, drug or cosmetic, or to the human body, is capable (alone or through reactions with other substances) of imparting color. FDA is responsible for regulating all color additives to ensure that foods containing color additives are safe to eat, contain only approved ingredients and are accurately labeled. Certified colors are synthetically produced (or human made) and used widely because they impart an intense, uniform color, are less expensive, and blend more easily to create a variety of hues. Color is added to food for one or more of the following reasons:
(1) to replace color lost during processing,
(2) to enhance color already present,
(3) to minimize batch-tobatch variations, and
(4) to color otherwise uncolored food.
Glenmark Pharmaceuticals today announced the settlement of litigation with Daiichi Sankyo and Genzyme Corporation regarding Glenmark's Abbreviated New Drug Application (ANDA) tiled with the US Food and Drug Administration (FDA) for Colesevelam Hydrochloride, a drug used in treatment of type-2 diabetes.
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Government of India has set up six new National Institutes of Pharmaceutical Education and Research (NIPERs) under the aegis of Ministry of Chemicals and Fertilizers, Department of Pharmaceuticals, at Rae Bareli, Hajipur, Guwahati, Kolkata, Ahmedabad and Hyderabad. These are presently being run with the help of Mentor Institutes. The Institutes are required to be established on their own.
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