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A comparative study on the synthetic food colours usage in foods procured from urban and rural areas of Hyderabad

Pratimo Rao (Pratima Rao is Nutritionist at the National Institute of Nutrition, Hyderabad, India.)
Ramesh V. Bhat (Ramesh V. Bhat is Deputy Director (SG), at the National Institute of Nutrition, Hyderabad, India.)

Nutrition & Food Science

ISSN: 0034-6659

Article publication date: 1 October 2003

871

Abstract

A study was carried out to find the type and level of food colours added to various foods in the city of Hyderabad and rural areas around Hyderabad. The majority of foods from both urban and rural areas contained permitted colours while some foods sold at kiosks contained non‐permitted colours. The majority of the foods were found to contain colours exceeding the statutory limits. Of the eight synthetic permitted colours in India, only six were extensively used. Erythrosine whose ADI has been consistently reduced by the Joint FAO/WHO Expert Committee for Food Additives is still being used. A wide variety of foods, which do not form part of the Prevention of Food Adulteration list of specified food items were found to contain colours. Constant vigilence is needed to ensure that manufacturers comply with regulations on food colours.

Keywords

Citation

Rao, P. and Bhat, R.V. (2003), "A comparative study on the synthetic food colours usage in foods procured from urban and rural areas of Hyderabad", Nutrition & Food Science, Vol. 33 No. 5, pp. 230-234. https://doi.org/10.1108/00346650310499758

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MCB UP Ltd

Copyright © 2003, MCB UP Limited

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