Back to Food Colorings
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In the center are the primary colors - Red, Yellow, and Blue. From these, all others are made.
In the inner ring are secondary colors - orange, green, violet, made by mixing equal amounts of primary colors. Mix red and yellow for orange, mix red and blue for violet, and mix blue and yellow for green.
In the outer
ring are the tertiary colors - achieved by mixing varying amounts of one
primary color with the adjacent primary. Mix a large amount of red with
a small
amount of
blue and you will get a red-violet color. Do the opposite for blue-violet.
Increase or decrease amounts form many hues in between.
TIPS:TIPS:
1. To lighten any color, add small amounts of white icing
2. To darken any color, add small amounts of specified darker color of icing
3. For pastels, add 2 parts of white icing to 1 part of any colored icing
4. For purple icing using buttercream, the icing may have blue casts if you don't use milk to make your buttercream.
| Apricot - 2 parts Orange & 1 part Egg Yellow | Maroon - 4 parts Red Red & 2 parts Burgundy | Raspberry - 3 parts Bakers Rose & 1 part Christmas Red | ||
| Aqua - 5 parts Sky Blue & 1 part Leaf Green | Ivory - 1 Liquid Whitener & a touch of Brown and Egg Yellow | Ruby Red - 1 part Holiday Red and a touch of Black | ||
| Avocado - 4 parts Lemon Yellow & 1 part Leaf Green and a touch of Black | Jade - 1 Leaf Green & 1 Royal Blue & a touch of Black | Rust - 8 parts orange & 2 parts Red Red & 1 part brown | ||
| Burgundy - 5 parts Bakers Rose & 1 part Violet | Lavender - 5 parts pink & 1 part Violet | Sea Gold- 2 parts Sky Blue & 1 part Leaf Green | ||
| Chartreuse - 2 parts Lemon Yellow & 1 Leaf Green | Marigold - 3 parts Lemon Yellow & 1 part orange | Silver - 1 part Black and 1 part Blue | ||
| Copper - 1 part Egg Yellow & 1 part Brown & 1 Christmas Red | Melon - 1 part Orange & 3 parts Bakers Rose | Skin tone - 12 parts orange & 4 parts Bakers Rose & 1 part Royal Blue | ||
| Coral - 3 parts Rose Pink & 2 parts Lemon Yellow | Moss Green - 2 parts Violet & 3 parts Lemon Yellow | Teal - 9 parts Sky Blue & 1/2 part Lemon Yellow | ||
| Dusty Rose - 2 parts Christmas Red & 1 part Malt Brown | Navy Blue - 1 part Sky Blue & 1 part Violet | Turquoise - 6 parts Sky Blue & 1 part Lemon Yellow | ||
| Gold - 10 parts Lemon Yellow & 3 parts Orange & 1 part Christmas Red | Persimmon - 1 part Orange & 1 part Bakers Rose | Wine - 3 parts Holiday Red & 2 parts Rose Pink | ||
| Plum - 1 part Violet & a touch of Christmas Red | Grape - 1 part Sky Blue & 6 parts Bakers Rose | Misty Green - 2parts Leaf Green & 1 part of Royal Blue & a touch of Black |
Ameri Mist Blending Hints:
Apricot - 1 part orange &
a touch of peach
Grape - 8 parts burgundy
& 3 parts royal blue
Juniper Green - 1 part forest
green & 1 part orange
Lavender - 2 parts deep pink
& 1 pt violet
Maroon - 1 part burgundy,
1 part super red & touch of royal blue
Plum - 3 parts violet &
1 part christmas red
Sea Foam Green - 2 parts
forest green & 1 part ivory
Avocado - 6 parts ivory &
touch of sky blue
Gold - 4 parts egg yellow
& 1 part chocolate brown
Khaki (Olive Green) - 3 parts
lemon yellow, 2 parts violet & touch of mint green
Moss Green - 1 part leaf
green & 1 part orange
Purple - 1 part violet &
1 part deep pink
Silver - 1 part super black,
1 part royal blue & 1 part bright white
Flesh tone - 2 parts bright
white & 1 part peach
Jade - 2 parts forest green
& 1 part leaf green
Lion Color - 5 parts egg
yellow & 1 part chocolate brown
Navy Blue - 5 parts royal
blue, 2 parts super black & 2 parts violet
Raspberry - 6 parts Deep
Pink, 1 part super red & touch of violet
Tan - 5 parts egg yellow
& 3 parts chocolate brown.
Remember if you want a deeper shade, use more color. If you want a lighter shade, use less color. Always mix your colors at least an hour in advance because they deepen with time. Colors will vary depending on what type of icing or whipped topping you use. It is suggested that you practice in a small amount of icing before using a whole batch. These blends were created specifically for Ameri Color Soft gel paste and Ameri Mist Airbrush colors.
| Apricot | 2 Orange + 1 Golden Yellow |
| Aqua | 5 Sky Blue + 1 Leaf Green |
| Avocado | 4 Lemon Yellow + 1 Leaf Green + touch of black |
| Burgundy | 5 Rose Pink + 1 Violet |
| Chartreuse | 5 Lemon Yellow + 1 Leaf Green |
| Rust | 8 Orange + 2 Red + 1 Brown |
| Copper | 1 Golden Yellow + 1 Brown + 1 Xmas-Red |
| Hunter Green | Kelly Green + small amount of black |
| Coral | 3 Rose Pink + 2 Lemon Yellow |
| Lavender | 5 Pink + 1 Violet |
| Black | Mix left over color icing together, then add black skin tone - Use a small amount of copper |
| Silver (Gray) | 1 Black + 1 Blue |
| Turquoise | 6 Sky Blue + 1 Lemon Yellow |
| Teal | 9 Sky Blue + small amount of Lemon Yellow |
| Dusty Rose | 5 Rose Pink + 1 Violet |
| Mauve | 5 Rose Pink + 2 Orange + 2 Red + 2 Black |
| Plum | 1 Violet + a touch of Christmas Red |
| Gold | 10 Lemon Yellow + 3 Orange + 1 Red |
| Maroon | 4 Red Red + 2 Burgundy |
| Ivory | Use ivory paste |
| Moss Green | 2 Violet + 3 Lemon Yellow |
| Navy Blue | 1 Sky Blue + 1 Violet |
| Grape | 1 Sky Blue + 6 Rose Pink |
| Raspberry | 3 Rose Pink + 1 Christmas Red |
| Ruby Red | 1 Red Red + 1 touch black |
Color Tips
Wilton paste food color is concentrated, giving vivid or deep colors
without changing consistency. Add paste color to icing, in small amounts
with a clean toothpick or spatula.
When making deep colors, such as black, brown, or red use Wilton
paste food colors in larger amounts than normal. It can take as much as
1 oz. paste food color per one cup to obtain deep colors. Deep colors
are recommended for accent colors only.
When icing is colored deep red, a bitter aftertaste may be detected.
Red No-Taste should be used when a large portion of red coloring is
used on the cake. Red No-Taste does not contain red 3 which causes
the bitter taste.
When white buttercream is tinted dark black, it also can have a bitter
taste. Use dark chocolate icing with a small amount of black color
added.
Colors deepen in buttercream icings upon setting; color icing 1-2 hours
before decorating. Colors fade slightly in royal, boiled or Color Flow
icing as they set.
Brown color occasionally has a green overtone to it. This usually occurs
with the presence of acid in the icing; lemon juice or cream of tartar.
Omit the acid if tinting icing brown. Also dissolving brown color in 1/4
teaspoon water before adding to icing will eliminate the green tone.
White-white is used for lightening icing that has been colored too dark.
Also use it for making white buttercream made with butter or margarine.
All deep colors in nature stain, like blueberries, but none of them are
harmful. Paste colors can stain teeth and skin; however, simply washing
skin area with soap and warm water will remove color. Bleach can be
used on counter tops.
Lukewarm water should be used first to spot stained color. Rinse
thoroughly, allow to dry. If color is still visible use a commercial cleaner
on garment, carpet, upholstery, etc. In the case of a color that has Red
3
as an ingredient use an acid such as vinegar or lemon juice to soak stain
first. Proceed with lukewarm water and then allow to dry before using a
commercial cleaner.
Sometimes lemon juice or cream of tartar will cause colors to change, i.
e. violet will become blue. If the recipe has one of these ingredients
in it,
omit it. In addition, some water (from various geographical areas) tends
to cause color changes. If buttercream icing is made with water, use milk
instead.
Usually, "bleeding" colors on a decorated cake is a result of improper
storage. It is not recommended to ice cakes while they are still frozen,
as
the cake needs to "breathe" while it thaws. Allow the cake to defrost
before icing to help prevent the colors from bleeding.
An air tight cover on cake stored at room temperature may encourage
condensation to form which can cause colors to bleed.
Sunlight or fluorescent light will cause some colors to fade. After the
cake is decorated, it is best to keep in a cool room and out of direct
light.
Wilton Icing Color Chart
When mixing color always mix a small amount of color to experiment.
Start with base color and then add very small amounts of secondary
color. Be sure to mix enough color for the cakes to be decorated as it
is
difficult to match an exact color.
ANTIQUE GOLD Add just an extremely small touch of
Leaf Green to golden yellow
AQUA Sky Blue and Leaf Green
AVOCADO Use Moss Green color
BLACK Our paste color or Royal Blue, Christmas Red,
Orange and Lemon
CHARTREUSE 9 parts Lemon Yellow, 1 part Leaf Green
CORAL Watermelon makes a very attractive coral color.
Or bright Creamy Peach
FLESH Add just an extremely small touch of Copper to
white icing. Ivory can also be used. Light pink with a small
amount of brown.
GRAY Add just a touch of Black to white icing.
HUNTER GREEN Kelly Green and a touch of black
JADE Leaf green, Royal Blue and a touch of black
LAVENDER Pink and violet
MARIGOLD Lemon Yellow and orange
MAROON Burgundy and Red Red
MAUVE Touch of Burgundy with very little black.
MISTY GREEN Leaf Green, Royal Blue and a touch of
black
MOSS GREEN Our paste color or violet and lemon
yellow
MULBERRY Mix Rose with a touch of Royal Blue.
NAVY BLUE Royal blue and black
RASPBERRY Pink and Red Red
RUST Orange, Red Red and Brown
SILVER We do not advise attempting to simulate silver
color in icing. Instead, add silver leaves or other silver
accessories to the cake.
TEAL Use teal paste color or lemon yellow and sky blue
TURQUOISE Sky Blue and Lemon Yellow
WARM GOLD Use Golden Yellow with just a touch of
brown.
Notes About Wilton Paste
Colors
RED
There are three different reds - Christmas Red, a
blue-toned red; Red-Red, an orange toned red; and
Red-No Taste, a blue toned red.
Note: It can take as much as 1 oz. of red paste color to
one cup of icing to get a deep red.
GREEN
Leaf Green is a brighter green with more yellow than Kelly
Green. Both of these greens require very little color, how
much color added depends on the tone of the green you
want.
HOT PINK
Rose paste color will obtain hot pink with good results.
Rose Petal is a soft, muted rose color. Pink is a traditional
pastel with a slight yellow tone.
BLUE
Royal Blue has a red tone. Sky Blue has a yellow tone.
DAFFODIL YELLOW
Daffodil Yellow is an all natural food coloring and does not
contain yellow #5. (Many people are allergic to this).
Daffodil Yellow currently contains alcohol which all other
colors do not have present.
Icing Color Uses
Cookie Dough
A fun way to add color to cookies is to bake it right in! It's
easy--Knead small amounts of Icing Color into prepared
Roll-Out Cookie Dough until desired shade is reached. Roll out,
cut into shapes and bake! Take it one step further by piping
decorations on unbaked cookies using thinned tinted cookie
dough.
Here's how--Thin a small amount of tinted dough with 1 tsp.
Water at a time until it will pass through a small round decorating
tip. Add outlines, details, and even flowers. Bake following recipe
instructions.
Easter Eggs
Create a rainbow of colored eggs for Easter matched to your
basket, outfit, or bonnet! It's easy, fast and convenient, using
Wilton Icing Colors. Put 1 tsp. Vinegar in 3/4 cup very hot water.
Mix in icing color until the water is a very deep hue. Let water set
a few minutes, stir until completely dissolved, then begin to
brighten and color dozens of eggs! Experiment with different
colors, using a test egg to try out different combinations! Your
Easter egg-coloring possibilities are endless--even the Easter
bunny couldn't do better!
Bread Dough -- Just add icing color to the dough while
kneading! For an extra special touch, bake bread in one of
Witon's shaped pans.
Punch -- You may choose to color your punch or you can use
Wilton's Singles!™ Molds to make ice cubes. It is best to make
the molds with lemon-lime soda to avoid watered down punch.
ANTIQUE GOLD Add just an extremely small touch of Leaf Green to Golden Yellow
AQUA Sky Blue and Leaf Green
AVOCADO Use Moss Green color
BLACK Our paste color or Royal Blue, Christmas Red, Orange and Lemon
CHARTREUSE 9 parts Lemon Yellow, 1 part Leaf Green
CORAL Creamy peach and a touch of pink or orange and a touch of pink.
FLESH Add just an extremely small touch of Copper to white icing. Ivory can also be used. Light pink with a small amount of brown.
GRAY Add just a touch of Black to white icing.
HUNTER GREEN Kelly Green and a touch of Black
JADE Leaf green, Royal Blue and a touch of Black
LAVENDER Pink and Violet
MARIGOLD Lemon Yellow and Orange
MAROON Burgundy and Red Red
MAUVE Touch of Burgundy with very little Black.
MISTY GREEN Leaf Green, Royal Blue and a touch of Black
MOSS GREEN Our paste color or Violet and Lemon Yellow
MULBERRY Mix Rose with a touch of Royal Blue.
NAVY BLUE Royal Blue and Black
PERIWINKLE Royal Blue and Violet
PLUM Use violet with a touch of Christmas red.
RASPBERRY Pink and Red Red
RUST Orange, Red Red and Brown
SILVER We do not advise attempting to simulate silver color in icing. Instead, add silver leaves or other silver accessories to the cake.
TEAL Use teal paste color or Lemon Yellow and Sky Blue
TURQUOISE Sky Blue and Lemon Yellow
WARM GOLD Use Golden Yellow with
just a touch of brown.
The color of food is an integral part of our culture and enjoyment of life. Who would deny the mouth-watering appeal of a deep-pink strawberry ice on a hot summer day or a golden Thanksgiving turkey garnished with fresh green parsley?
Even early civilizations such as the Romans recognized that people "eat with their eyes" as well as their palates. Saffron and other spices were often used to provide a rich yellow color to various foods. Butter has been colored yellow as far back as the 1300's.
Today all food color additives are
carefully regulated by federal authorities to ensure that foods are safe
to eat and accurately labeled. This brochure provides helpful background
information about color additives, why they are used in foods, and regulations
governing their safe use in the food supply.
What is a Color Additive?
Technically, a color additive is any dye, pigment or substance that can impart color when added or applied to a food, drug, cosmetic or to the human body.
The Food and Drug Administration (FDA) is responsible for regulating all color additives used in the United States. All color additives permitted for use in foods are classified as "certifiable" or "exempt from certification" (see Table I).
Certifiable color additives are manmade, with each batch being tested by manufacturer and FDA. This "approval" process, known as color additive certification, assures the safety, quality, consistency and strength of the color additive prior to its use in foods.
There are nine certified colors approved for use in food in the United States. One example is FD&C Yellow No.6, which is used in cereals, bakery goods, snack foods and other foods.
Color additives that are exempt from certification include pigments derived from natural sources such as vegetables, minerals or animals, and man-made counterparts of natural derivatives.
For example, caramel color is produced commercially by heating sugar and other carbohydrates under strictly controlled conditions for use in sauces, gravies, soft drinks, baked goods and other foods.
Whether a color additive is certifiable or exempt from certification has no bearing on its overall safety. Both types of color additives are subject to rigorous standards of safety prior to their approval for use in foods.
Certifiable color additives are used widely because their coloring ability is more intense than most colors derived from natural products; thus, they are often added to foods in smaller quantities. In addition, certifiable color additives are more stable, provide better color uniformity and blend together easily to provide a wide range of hues. Certifiable color additives generally do not impart undesirable flavors to foods, while color derived from foods such as beets and cranberries can produce such unintended effects.
Of nine certifiable colors approved
for use in the United States, seven color additives are used in food manufacturing
(see Table II). Regulations known as Good Manufacturing Practices limit
the amount of color added to foods. Too much color would make foods unattractive
to consumers, in addition to increasing costs.
What Are Dyes and Lakes?
Certifiable color additives are available for use in food as either "dyes" or "lakes." Dyes dissolve in water and are manufactured as powders, granules, liquids or other special purpose forms. They can be used in beverages, dry mixes, baked goods, confections, dairy products, pet foods and a variety of other products.
Lakes are the water insoluble form of the dye. 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 donut mixes, hard candies and chewing gums.
Why Are Color Additives Used In Foods?
Color is an important property of foods that adds to our enjoyment of eating. Nature teaches us early to expect certain colors in certain foods, and our future acceptance of foods is highly dependent on meeting these expectations.
Color variation in foods throughout the seasons and the effects of food processing and storage often require that manufacturers add color to certain foods to meet consumer expectations. The primary reasons of adding colors to foods include:
* To offset color
loss due to exposure to light, air, extremes of temperature, moisture and
storage conditions.
* To correct
natural variations in color. Off-colored foods are often incorrectly associated
with inferior quality. For example, some tree-ripened oranges are often
sprayed with Citrus Red No.2 to correct the natural orangy-brown or mottled
green color of their peels (Masking inferior quality, however, is an unacceptable
use of colors.)
* To enhance
colors that occur naturally but at levels weaker than those usually associated
with a given food.
* To provide
a colorful identity to foods that would otherwise be virtually colorless.
Red colors provide a pleasant identity to strawberry ice while lime sherbet
is known by its bright green color.
* To provide
a colorful appearance to certain "fun foods." Many candies and holiday
treats are colored to create a festive appearance.
* To protect
flavors and vitamins that may be affected by sunlight during storage.
* To provide
an appealing variety of wholesome and nutritious foods that meet consumers'
demands.
How Are Color Additives Regulated?
In 1900, there were about 80 man-made color additives available for use in foods. At that time there were no regulations regarding the purity and uses of these dyes.
Legislation enacted since the turn of the century, however, has greatly improved food color additive safety and stimulated improvements in food color technology.
The Food and Drug Act of 1906 permitted or "listed" seven man-made color additives for use in foods. The Act also established a voluntary certification program, which was administered by the U.S. Department of Agriculture (USDA); hence man-made color additives became known as "certifiable color additives".
The Federal Food, Drug & Cosmetic (FD&C) Act of 1938 made food color additive certification mandatory and transferred the authority for its testing from USDA to FDA. To avoid confusing color additives used in food with those manufactured for other uses, three categories of certifiable color additives were created:
* Food, Drug and
Cosmetic (FD&C) - Color additives with application in foods, drugs
or cosmetics;
* Drug and Cosmetic
(D&C) - Color additives with applications in drugs or cosmetics;
* External Drug
and Cosmetic (External D&C) - Color additives with applications in
externally applied drugs (e.g. ointments) and in externally applied cosmetics.
In 1960, the Color Additive Amendments to the FD&C Act placed color additives on a "provisional" list and required further testing using up-to-date procedures. One section of the amendment known as the Delaney Clause, prohibits adding to any food substance that has been shown to cause cancer in animals or man regardless of the dose. Under the amendments, color additives exempt from certification also are required to meet rigorous safety standards prior to being permitted for use in foods.
According to the Nutrition Labeling
and Education Act of 1990, a certifiable color additive used in food must
be listed in the ingredient statement by its common or usual name. All
label printed after July 1, 1991 must comply with this requirement.
How Are Color Additives Approved
for Use in Foods?
To market a new color additive, a manufacturer must first petition FDA for its approval. The petition must provide convincing evidence that the proposed color additive performs as it is intended. Animal studies using large doses of the color additive for long periods are often necessary to show that the substance would not cause harmful effects at expected levels of human consumption. Studies of the color additive in humans also may be submitted to FDA.
In deciding whether a color additive should be approved, the agency considers the composition and properties of the substance, the amount likely to be consumed, its probable long-term effects and various safety factors. Absolute safety of any substance can never be proven. Therefore, FDA must determine if there is a reasonable certainty of no harm from the color additive under its proposed conditions of use.
If the color additive is approved, FDA issues regulations that may include the types of foods in which it can be used, the maximum amounts to be used and how it should be identified on food labels. Color additives proposed for use in meat and poultry products also must receive specific authorization by USDA.
Federal officials then carefully monitor the extent of Americans' consumption of the new color additive and results of any new research on its safety.
In addition, FDA operates an Adverse
Reaction Monitoring System (ARMS) to help serve as an ongoing safety check
of all activities. The system monitors and investigates all complaints
by individuals or their physicians that are believed to be related to food
and color additives; specific foods; or vitamin and mineral supplements.
The ARMS computerized database helps officials decide whether reported
adverse reactions represent a real public health hazard, so that appropriate
action can be taken.
Additional Information About Color
Additives
Q. Are certain people sensitive to FD&C Yellow No.5 in foods?
A. FDA's Advisory Committee on Hypersensitivity to Food Constituents concluded in 1986 that FD&C Yellow No.5 may cause hives in fewer that one out of 10,000 people. The committee found that there was no evidence the color additive in foods provokes asthma attacks nor that aspirin-intolerant individuals may have a cross-sensitivity to the color. As with other color additives certifiable for food use, whenever FD&C Yellow No.5 is added to foods, it is listed on the product label. This allows the small portion of people who may be sensitive to the color to avoid it.
Q. What is the status of FD&C Red No.3?
A. In 1990, FDA discontinued the provisional listing of all lake forms of FD&C Red No.3 and its dye form used in external drugs and cosmetics. The uses were terminated because one study of the color additive in male rats showed an association with thyroid tumors. In announcing the decision, FDA that any human risk posed by FD&C Red No.3 was extremely small and was based less on safety concerns than the legal mandate of the Delaney Clause. FD&C Red No.3 remains permanently listed for use in food and ingested drugs, although FDA has announced its intent to propose rescinding those listings.
Q. Why are decisions sometimes changed about the safety of food color additives?
A. Since absolute safety of any substance can never be proven, decisions about the safety of color additives or other food ingredients are made on the best scientific evidence available. Because scientific knowledge is constantly evolving, federal officials often review earlier decisions to assure that the safety assessment of a food substance remains up-to-date. Any change made in previous clearances should be recognized as an assurance that the latest and best scientific knowledge is being applied to enhance the safety of the food supply.
Q. Do food color additives cause hyperactivity?
A. Although this theory was popularized in the 1970's, well-controlled studies conducted since then have produced no evidence that food color additives cause hyperactivity or learning disabilities in children. A Consensus Development Panel of the National Institutes of Health concluded in 1982 that there was no scientific evidence to support the claim that colorings or other food additives cause hyperactivity. The panel said that elimination diets should not be used universally to treat childhood hyperactivity, since there is no scientific evidence to predict which children may benefit.
Table 1. Color Additives Permitted
For Direct Addition To Human Food In The United States
Certifiable Colors Colors Exempt
from Certification
FD&C Blue No.1 (Dye and Lake),
FD&C Blue No.2 (Dye and Lake), FD&C Green No.3 (Dye and Lake),
FD&C Red No.3 (Dye), FD&C Red No.40 (Dye and Lake), FD&C Yellow
No.5 (Dye and Lake), FD&C Yellow No.6 (Dye and Lake), Orange B*, Citrus
Red No.2* Annatto extract, B-Apo-8'-carotenal*, Beta-carotene, Beet powder,
Canthaxanthin, Caramel color, Carrot oil, Cochineal extract (carmine);
Cottonseed flour, toasted partially defatted, cooked; Ferrous gluconate
*, Fruit juice, Grape color extract*, Grape skin extract* (enocianina),
Paprika, Paprika oleoresin, Riboflavin, Saffron, Titanium dioxide*, Turmeric,
Turmeric oleoresin, Vegetable juice
*These food color additives are
restricted to specific uses.
Table II. Color Additives Certifiable For Food Use
Name/Common Name Hue Common Food Uses
FD&C Blue No.1
Brilliant Blue FCF Bright blue Beverages,
dairy products powders, jellies, confections, condiments, icings, syrups,
extracts
FD&C Blue No.2
Indigotine Royal Blue Baked goods,
cereals, snack foods, ice cream, confections, cherries
FD&C Green No.3
Fast Green FCF Sea Green Beverages,
puddings, ice cream, sherbert, cherries, confections, baked goods, dairy
products
FD&C Red No.40
Allura Red AC Orange-red Gelatins,
puddings, dairy products, confections, beverages, condiments
FD&C Red No.3
Erythrosine Cherry-red Cherries
in fruit cocktail and in canned fruits for salads, confections, baked goods,
dairy products, snack foods
FD&C Yellow No.5
Tartrazine Lemon Yellow Custards,
beverages, ice cream, confections, preserves, cereals
FD&C Yellow No.6
Sunset Yellow Orange Cereals, baked
goods, snack foods, ice cream, beverages, dessert powders, confections
Food and Drug Administration HFI
140
5600 Fishers Lane Rockville MD 20857
in cooperation with
International Food Information Council
Foundation
1100 Connecticut Ave, N.W. Suite
430
Washington, D.C. 20036
January 1993
