Green shiny dye. Food supplement E133

Synthetic food colors - representatives of several classes of organic compounds: azo dyes (tartrazine - E102; yellow "sunset" - E110; carmoisine - E122; crimson 4R-E124; shiny black - E151); triarylmethane dyes (blue patented V-E131; blue shiny - E133; green S - E142); quinoline (yellow quinoline - E104); indigo (indigo carmine - E132). All these compounds are readily soluble in water, most form insoluble complexes with metal ions and are used in this form for coloring powdery products. Synthetic dyes have significant technological advantages over most natural dyes... They produce bright, easily reproducible colors and are less sensitive to the various influences that the material is exposed to during the process flow.

[Nechaev AP, Traubenberg SE, Kochetkova AA, Food Chemistry, 2003]

When using dyes, remember that they lose some of their color during staining and storage. food products... Synthetic dyes of the triphenylmethane series (E131, E133, E142) in the process of dyeing caramel discolor up to 10%, during storage - up to 18 %. In general, synthetic dyes are quite stable, with the exception of triphenylmethane dyes, which can fade during storage. alcoholic beverages in the light, and the indigo dye E132, which is unstable in drinks using invert sugar. The maximum allowed dosage of synthetic food colors, individually or in total in mixtures, is 500 g / t, the recommended dosage is 10-50 g / t of the finished food product, depending on the dye and the type of product being dyed. For Ponso 4R the maximum dosage is 50 g / t finished products... Beforeuse synthetic dyes, it is necessary to ensure their toxicological safety.

[Educational materials "Food concentrates and additives of processed products" Kasymov S.K., Ph.D., 2013]

Characteristics of the main synthetic dyes

Code	Name		Water color solution	ADI, mg / kg body weight ( JECFA)
E102	Tartrazine		Yellow
E104	Quinoline yellow		Lemon yellow	10,0
E110	Yellow "sunset" FCF		Orange
E122	Carmoisine (Azorubin)	- // -	Crimson
E124	Ponso 4 R (Crimson 4 R)		Red
E131	Blue patented V		Blue	Not established
E132	Indigocarmine	- // -	Blue
E133	Blue shiny FCF	- // -	Blue	12,5
E151	Black shiny BN		Purple

Persistence of basic synthetic dyes

Code	Name	Color index C. I.	Lightfastness	Heat resistance	Acid-hard-bone	Fruit acid resistance	Alkali resistance
E102	Tartrazine	19140
E104	Quinoline yellow	47005
E110	Yellow "sunny sunset »FCF	15985					± *
E122	Carmoisine (Azorubin)	14720
E124	Ponso 4 R (Crimson 4 R)	16255
E131	Blue patented V	42051
E132	Indigocarmine	73015
E133	Blue shiny FCF	42090			- ***
E151	Black shiny BN	28440

Designation I: ++ highly resistant; + stable; ± relatively stable; - unstable; - unstable.

In the production of a food product using dyes, the following must be taken into account: the introduction of ethyl alcohol into the formulation does not change the intensity and shade of the color of the finished product, colored with synthetic dyes, with the exception of triarylmethane (E131, E133, E142), which can significantly discolor in alcoholic beverages;

Preparation and storage of dye solutions.

The recommended concentration of synthetic dye solutions is 1%. To prepare the solution, weigh 10.0 ± 0.2 g of dry dye and dissolve it with stirring in 0.5 l of drinking water. It is recommended to warm water up to 60 ... 80 ° С, when working with blue dyes - up to 90 ... 100 ° С. It is advisable to use softened water. After complete dissolution of the dye (5 ... 10 minutes), 0.49 l of water is added to the resulting solution with stirring, and after cooling the solution to 20 ... 40 ° C, it is filtered through a layer of white cotton cloth (coarse calico). 10 g of this solution contains 0.1 g of dye.

Each container with a solution should be equipped with a label containing the name of the dye, the composition of the solution and the date of preparation.

Food color solutions are stored in a dark place at a temperature of 15 ... 25 ° C. The shelf life under normal conditions of food production should not exceed two to three days.

The shelf life of dye solutions can be increased by using preservatives - sodium benzoate or potassium sorbate. In this case, 840 ml of water is used to prepare the dye solution. In one half of the remaining water (75 ml) dissolve 0.8 g of the preservative, and in the remaining 75 ml - 0.4 g citric acid... First, the preservative solution is poured into the dye solution, and then the citric acid solution and mix thoroughly. Do not mix the preservative and citric acid solutions before adding to the colorant, as the resulting benzoic or sorbic acid may precipitate.

[Food and biologically active additives: study guide by L.А. Mayurnikova, M.S. Kurakin 2006.]

General characteristics and obtaining

E133 is a food coloring of chemical origin in the form of powder or granules, distinctive feature which is blue with a reddish tint. The additive is poorly soluble in water, it is difficult to be absorbed by the human body, and almost all is excreted together with undigested food.

Extracted by organic synthesis. The raw material for the dye is coal tar. The level of harm to health is medium.

Appointment

Brilliant blue FCF is used in various industries for the purpose of painting in the desired color. It is often mixed with other dyes to obtain a wider range of shades. It is used in the manufacture of food, cosmetics and textiles.

Benefit and harm

Currently, studies of the E133 supplement are ongoing, but there is no scientific evidence of its toxic or carcinogenic effects yet. In many countries, the substance is used without prohibitions. But it cannot be said that the dye is completely safe.

It is harmful to people with asthma and aspirin intolerance. It can provoke an attack of suffocation, acute allergic symptoms up to anaphylactic shock. The substance can adversely affect the behavior of children, causing headaches, increased activity levels, tearfulness, and apathy.

When consuming lollipops and hard candies colored with E133, there is a risk of the substance entering the bloodstream. This can harm cells and their ability to produce energy from incoming food.

When it comes to the benefits of the substance, then E133 has shown the ability to help in the treatment of spinal cord injuries in rats. But research has not yet been carried out further due to the fact that the substance does not attract investors due to its cheapness.

Use and application

The food industry is not complete without the use of shiny blue FCF. When mixed with other dyes, the substance gives different shades. Green color is obtained if you combine E133 with E102, in combination with red and orange additives, black and Brown color, with the addition of red dye - violet.

Most often, using E133, the following food products are stained:

• ice cream;
• sweets and desserts;
• canned fruits and vegetables;
• jellies and jams;
• dairy products;
• alcoholic and non-alcoholic drinks.
• The substance helps to color cosmetic products. It can be found in creams, hair dyes, deodorants, shampoos, soaps, mouthwashes, and more. The textile industry uses E133 for dyeing wool and silk products.

Table. The norm for the content of food additives E133 in products according to SanPiN 2.3.2.1293-03 of 05/26/2008

Food products	Maximum level of E 133 in food
Ice cream and popsicles
Desserts, dairy products
Canned Pea Puree
Flour confectionery, rich bakery products, pasta
Decorative coatings
Minced fish surimi and fish "under salmon"
Sausages, sausages, pork sausage with pepper
Fruit processing products (jams, jellies, marmalades and others, including low-calorie
Canned and glazed fruits and vegetables
Soft drinks
Confectionery
Processed cheeses
Fish or crustacean paste
Smoked fish
Fish caviar
Fresh fish
Dry and pasty sauces and condiments
Solid dietary supplements
Liquid dietary supplements
Analogs of meat and fish based on vegetable proteins
Ready-made snacks based on cereals, potatoes, flour, starch
Processed nuts, nut mixtures, and unshelled nuts
Cheese topping
Fruit filling for baking
Chewing gum
Cider, alcoholic beverages, fruit and flavored wines
Diet Nutritional Formulas

Regulation by law

E133 additive can be used as a dye in Russia, USA, Australia, New Zealand and in many European countries... The dye is also not prohibited in Ukraine and Belarus. The decision to use the substance in the Russian Federation was made in December 2005.

Countries such as Norway, France, Denmark, Belgium and Germany have abandoned the use of food coloring E133 and added it to the list of prohibited due to potential danger for health.

Synthetic food colors - representatives of several classes of organic compounds: azo dyes (tartrazine - E102; yellow "sunset" - E110; carmoisine - E122; crimson 4R-E124; shiny black - E151); triarylmethane dyes (blue patented V-E131; blue shiny - E133; green S - E142); quinoline (yellow quinoline - E104); indigo (indigo carmine - E132). All these compounds are readily soluble in water, most form insoluble complexes with metal ions and are used in this form for coloring powdery products. Synthetic dyes have significant technological advantages over most natural dyes. They produce vibrant, easily reproducible colors and are less sensitive to the various influences that material is exposed to during the process flow.

[Nechaev AP, Traubenberg SE, Kochetkova AA, Food Chemistry, 2003]

When using dyes, remember that they lose some of their color when food is colored and stored. Synthetic dyes of the triphenylmethane series (E131, E133, E142) in the process of dyeing caramel discolor up to 10%, during storage - up to 18 %. In general, synthetic dyes are quite stable, with the exception of triphenylmethane dyes, which can discolor when storing alcoholic beverages in the light, and indigo dye E132, which is unstable in drinks using invert sugar. The maximum allowed dosage of synthetic food colors, individually or in total in mixtures, is 500 g / t, the recommended dosage is 10-50 g / t of the finished food product, depending on the dye and the type of product being dyed. For Ponso 4R, the maximum dosage is 50 g / t of finished product. Beforeuse synthetic dyes, it is necessary to ensure their toxicological safety.

[Educational materials "Food concentrates and additives of processed products" Kasymov S.K., Ph.D., 2013]

Characteristics of the main synthetic dyes

Code	Name		Water color solution	ADI, mg / kg body weight ( JECFA)
E102	Tartrazine		Yellow
E104	Quinoline yellow		Lemon yellow	10,0
E110	Yellow "sunset" FCF		Orange
E122	Carmoisine (Azorubin)	- // -	Crimson
E124	Ponso 4 R (Crimson 4 R)		Red
E131	Blue patented V		Blue	Not established
E132	Indigocarmine	- // -	Blue
E133	Blue shiny FCF	- // -	Blue	12,5
E151	Black shiny BN		Purple

Persistence of basic synthetic dyes

Code	Name	Color index C. I.	Lightfastness	Heat resistance	Acid-hard-bone	Fruit acid resistance	Alkali resistance
E102	Tartrazine	19140
E104	Quinoline yellow	47005
E110	Yellow "sunny sunset »FCF	15985					± *
E122	Carmoisine (Azorubin)	14720
E124	Ponso 4 R (Crimson 4 R)	16255
E131	Blue patented V	42051
E132	Indigocarmine	73015
E133	Blue shiny FCF	42090			- ***
E151	Black shiny BN	28440

Designation I: ++ highly resistant; + stable; ± relatively stable; - unstable; - unstable.

In the production of a food product using dyes, the following must be taken into account: the introduction of ethyl alcohol into the formulation does not change the intensity and shade of the color of the finished product, colored with synthetic dyes, with the exception of triarylmethane (E131, E133, E142), which can significantly discolor in alcoholic beverages;

Preparation and storage of dye solutions.

The recommended concentration of synthetic dye solutions is 1%. To prepare the solution, weigh 10.0 ± 0.2 g of dry dye and dissolve it with stirring in 0.5 l of drinking water. It is recommended to warm water up to 60 ... 80 ° С, when working with blue dyes - up to 90 ... 100 ° С. It is advisable to use softened water. After complete dissolution of the dye (5 ... 10 minutes), 0.49 l of water is added to the resulting solution with stirring, and after cooling the solution to 20 ... 40 ° C, it is filtered through a layer of white cotton cloth (coarse calico). 10 g of this solution contains 0.1 g of dye.

Each container with a solution should be equipped with a label containing the name of the dye, the composition of the solution and the date of preparation.

Food color solutions are stored in a dark place at a temperature of 15 ... 25 ° C. The shelf life under normal conditions of food production should not exceed two to three days.

The shelf life of dye solutions can be increased by using preservatives - sodium benzoate or potassium sorbate. In this case, 840 ml of water is used to prepare the dye solution. In one half of the remaining water (75 ml) dissolve 0.8 g of preservative, and in the remaining 75 ml - 0.4 g of citric acid. First, the preservative solution is poured into the dye solution, and then the citric acid solution and mix thoroughly. Do not mix the preservative and citric acid solutions before adding to the colorant, as the resulting benzoic or sorbic acid may precipitate.

[Food and biologically active additives: study guide by L.А. Mayurnikova, M.S. Kurakin 2006.]

Shiny blue FCF (food additive E133) is a triarylmethane dye obtained from coal tar by organic synthesis.

The molecular formula of the E133 dye: C 37 H 34 N 2 Na 2 O 9 S 3.

In appearance, the additive E133 is a red-blue powder, hardly soluble in water.

Influence on the body

Harm

In the human body, the E133 dye is poorly absorbed from the gastrointestinal tract and 95% of the absorbed dye is excreted from the body along with food debris. In addition, by reacting with certain bile pigments, the food supplement E133 can give a green color to the remains of human life.

E133 supplement can cause asthma attacks and allergic reactions, especially in people who are sensitive to aspirin. Currently, the E133 dye is being actively studied for other side effects.

Benefit

At the same time, one study in laboratory rats showed that Blue Lustrous FCF supplementation may help treat spinal cord injuries.

Usage

In the food industry, E133 is often used in combination with tartrazine (food additive E102) to obtain various shades of green. "Blue shiny FCF" is used as a colorant in the food industry for the production of ice cream, gelatin, desserts, some sweets, soft drinks. Less commonly, the E133 additive is found in dairy products and breakfast cereals.

In addition to the food industry, "Blue shiny FCF" is used in cosmetic products (included in creams, shampoos, deodorants, hair dyes, etc.)

Legislation

The dye "Blue shiny FCF" (additive E133) is approved for use in the production of food products in the territory of the Russian Federation by order of Rosgostekhregulirovanie dated December 29, 2005. Although in countries such as Belgium, France, Denmark, Norway, Germany and some others there is a ban on the use of E133 dye due to the possible negative impact on the health of a certain part of people.

The E133 additive is also approved for use in the food industry and in Ukraine.

Blue shiny FCF (Brilliant Blue FCF, FD&C Blue No.1, D&C Blue No.4, Acid Blue 9, Alzen Food Blue No.1, Atracid Blue FG, Erioglaucine, Eriosky blue, Patent Blue AR, Xylene Blue VSG, diamond blue FCF, Brilliant Blue, E133) is a blue synthetic dye. May be mixed with tartrazine (E102) to produce various shades of green. Chemical formula C37H34N2Na2O9S3.

As a colorant, it is often used in ice cream, sweets and drinks. Also included in creams, shampoos and other cosmetic products.

Previously it was banned in the EU, USA and several other countries. The ban has now been lifted.

Shiny blue FCF (food additive E133) is a triarylmethane dye obtained from coal tar by organic synthesis. The molecular formula of the E133 dye: C 37 H 34 N 2 Na 2 O 9 S 3. In appearance, the E133 additive is a red-blue powder, hardly soluble in water.

In the human body, the E133 dye is poorly absorbed from the gastrointestinal tract and 95% of the absorbed dye is excreted from the body along with food debris. In addition, by reacting with certain bile pigments, the food supplement E133 can give a green color to the remains of human life.

E133 supplement can cause asthma attacks and allergic reactions, especially in people who are sensitive to aspirin. Currently, the E133 dye is being actively studied for other side effects. At the same time, one study in laboratory rats showed that Blue Lustrous FCF supplementation may help treat spinal cord injuries.

In the food industry, E133 is often used in combination with tartrazine (a food additive) to produce various shades of green. "Blue shiny FCF" is used as a colorant in the food industry for the production of ice cream, gelatin, desserts, some sweets, soft drinks. Less commonly, the E133 additive is found in dairy products and breakfast cereals.

The dye "Blue shiny FCF" (additive E133) is approved for use in the production of food products in the territory of the Russian Federation by order of Rosgostekhregulirovanie dated December 29, 2005. Although in countries such as Belgium, France, Denmark, Norway, Germany and some others there is a ban on the use of E133 dye due to the possible negative impact on the health of a certain part of people.

In addition to the food industry, "Blue shiny FCF" is used in cosmetic products (included in creams, shampoos, deodorants, hair dyes, etc.)

The E133 additive is also approved for use in the food industry and in Ukraine.

Although it has some not-so-beneficial properties for human health, E133 Blue Lustrous FCF is still included in the list of food additives that are not prohibited for use in food production... That is why today this substance is often used in Russia, Ukraine and in many countries of the European Union.

Moreover, there is even a daily intake of the dye E133 Blue shiny FCF - about 12 and a half mg / kg of body weight. In the food industry, this artificial color is most commonly used in the production of canned fruits and vegetables. So, for example, for canned green peas, the amount of Blue Lustrous FCF cannot exceed 100 mg / kg, and in applesauce the content of this substance should be no more than 200 mg / kg. In the manufacture of jellies and jams, the norm is considered to be below 200 mg / kg, and in pickled cucumbers E133 is present in an amount of 300 mg / kg, but not more.

On the territory of our country, the coloring properties of the dye E133 Blue shiny FCF are widely used for dyeing fruit ice, ice cream and numerous desserts. In the production of alcoholic beverages, sparkling and fruit wines, as well as pasta and bakery products the amount of this substance should not exceed the established rate of 200 mg / kg. By the way, the composition of the E133 Blue shiny FCF dye has a lot in common with the substances contained in the E132 dye, so their properties are almost identical.

In addition to the food industry, the use of E133 is also quite common in cosmetology and pharmaceuticals. Quite often, some medications are stained with it, and also used in the production of decorative cosmetics. In addition, the dye E133 Blue shiny FCF in Russia is used for dyeing silk and wool, as well as many cleaning products.

Dye composition E133 Shiny blue FCF

The composition of the dye E133 Blue shiny FCF directly depends on the method of its production, due to which this substance belongs to food dyes synthetic origin... A violet or red-blue powder or granulate is obtained from coal tar by organic synthesis.

In water, this dye dissolves with difficulty, resulting in a blue solution. And when mixed with other dyes, absolutely different shades can be obtained. So, for example, mixing with a yellow dye, Shiny Blue gives a green tint, with red - purple, and with orange and red - black and brown.

Dye harm E133 Blue shiny FCF

Man knows possible harm dye E133 Blue shiny FCF for the body, therefore this additive is classified as a medium hazardous substances... It has been proven that it negatively affects human health, provoking the occurrence of asthma attacks and allergic reactions. E133 foods are prohibited for people with an aspirin allergy.

In addition, according to some data, the harm of the dye E133 Blue Lustrous FCF is that it is called a carcinogen, but, fortunately, after numerous studies, this statement has not been confirmed.