The Emergence of Artificial Food Coloring
Artificial food coloring has a complex and intriguing history. From bringing vibrancy to the otherwise dull food to addressing food spoilage concerns, these colors have been part of the food industry for a long time. When it comes to artificial purple food dye, the journey is no less fascinating.
The Birth of Artificial Purple Food Dye
Artificial purple food dye is typically a mix of Red 3 or Erythrosine and Blue 1 or Brilliant Blue FCF. The advent of these dyes can be traced back to the late 19th century when they were created in laboratories.
Erythrosine was first synthesized in 1879 by Swiss chemist Adolf von Baeyer. Brilliant Blue FCF, on the other hand, had its origins slightly later in 1929. These colors were designed to provide the food industry with stable and vibrant coloring options, without the inherent instability of natural colors.
A Colorful Era in the United States Food Industry
In the early 20th century, artificial colors started making their way into the U.S. food supply. However, it was not until the middle of the century that these colors were widely adopted. The introduction of these colors led to a transformation in the appearance of processed foods, making them more appealing to consumers.
The use of Erythrosine and Brilliant Blue FCF for creating artificial purple dye became common as food manufacturers found it an effective way to enhance the visual appeal of their products.
The Regulation of Artificial Food Colors
In the early stages, there was little regulation of food colors. However, as concerns about food safety began to grow, regulatory bodies took action. The Pure Food and Drugs Act of 1906 was the first major step towards the regulation of food and drug products in the United States. It aimed to prevent the manufacture, sale, or transportation of adulterated or misbranded food and drugs.
The use of artificial colors in food continued to evolve over the years. Currently, in the United States, the Food and Drug Administration (FDA) regulates the use of food colors. They have certified Erythrosine (Red 3) and Brilliant Blue FCF (Blue 1) as safe for consumption, though some concerns about their safety persist.
In conclusion, the history of artificial purple food dye is a journey from the labs of the late 19th century to the vibrant food products we find on our grocery store shelves today. Despite the controversy surrounding artificial food colors, they continue to play a significant role in the food industry.