William Henry Perkin: The Most Different Types Of Certible Colors
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William Henry Perkin is the first man who discovered the synthetic organic dye in in 1856 and called mauve. Then over the next 50 years, scores of similar organic aniline dyes, representing every color and tint of the rainbow were developed, and many have been used to color food with little thought or testing regarding their safety. Significant toxicity of many early aniline and coal-tar based colors prompted regulators to examine exactly what was being used to color food.
In 1907 the 80 synthetic food colorants were sold, and only 16 were deemed to be more or less harmless. Thus in 1907, the list of seven synthetic colorants were eventually subjected to batch certification after their detection and setting the limit the level of toxicity and impurities. Then the list of certified colors has been used and contracted over the decades to the current group of nine certified colors chemically classified into four chemical families: azo, xanthene/fluorescein, triphenylmethane, and sulfonated indigoid.…show more content… The downside to working exclusively with synthetic certifiable colors is use limitations based on amounts added via good manufacturing practices and the perceived baggage the synthetics add to an ingredient label. To protect the public health from toxic impurities, each batch must be rigorously examined and certified. It cannot be used in foods and must be stored separately from certified batches until certification is complete. Upon certification, the Food and