TITLE:
Identification of Natural and Artificial Colorants in Industrial Products Marketed in Senegal
AUTHORS:
Alé Kane, Papa Amadou Diakhaté, Ngoné Fall Bèye, Alioune Sow, Coumba Gueye Sagna, Mady Cissé
KEYWORDS:
Colorant, Artificial, Natural, Food Additives, Food Safety
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.14 No.12,
December
21,
2023
ABSTRACT: Food colorants are widely used in the food industry to maintain or
enhance product color. However, as the use of these colorants can have negative
impacts on health, it is essential to analyze the risks associated with their
consumption. This analysis requires, among other things, obtaining sufficient
data on the presence of these colorants in foods, as well as their level of
consumption. However, data on these colorants is often virtually non-existent
in developing countries. The aim of this study was to determine the colorant
profile of industrial products marketed in Senegal. Information on food
additives was collected on 399 labels of different food product categories in
shops located in Dakar. Data is recorded and processed using Excel software.
Based on the Codex classification, analysis of the profile of additives
identified on the labels of food samples revealed the presence of 31 colorants.
The natural colorants identified are dominated by beta-carotene, widely present
in beverages and dairy products, and paprika extract identified on cookies and
industrial sauces. Artificial colors are dominated caramels present in several
foods including bouillons, vinegars, sauces and hard candies. Secondly, there
was a strong presence of the azo dye Sunset yellow FCF, widely found in samples
of beverages, confectionery and cookies. The results of this case study enable
us to appreciate the wide presence and diversity of colorants on the Senegalese
market, and the importance of controlling them to guarantee consumer safety.