E100
Curcumin, turmeric
Turmeric is an essential flavouring spice of Indian and other cuisine. The Turmeric rhizome provides the typical yellow colour of many curry dishes and helps to make the food more digestible.
It is also used in product systems that are packaged to protect them from sunlight. The oleoresin is used for oil-containing products. The curcumin / polysorbate solution or curcumin powder dissolved in alcohol is used for water containing products. Over-colouring, such as in pickles, relishes and mustard, is sometimes used to compensate for fading.
Turmeric has found application in canned beverages, baked products, dairy products, ice cream, yoghurts, yellow cakes, biscuits, popcorn-colour, sweets, cake icings, cereals, sauces, gelatines, direct compression tablets, etc. In combination with Annatto, E160b, it has been used to colour cheeses, dry mixes, salad dressings, winter butter and margarine.
Investigations into the low incidence of colo-rectal cancer amongst ethnic groups with a large intake of curries compared with the indigenous population have discovered that some active ingredients of Turmeric appear to have anti-cancer properties. Second stage trials of a Turmeric-based drug to treat cancer are currently underway.
For further information try:
http://www-ang.kfunigraz.ac.at/~katzer/engl/Curc_dom.html
http://www.indianspices.com/html/s062etur.htm
http://www.mystherb.com/uses/r/tumeric.htm
http://www.suprahealth.com/turmeric.htm
http://www.arthritis-relief.com/passwater.html
Riboflavin, also known as Vitamin B2, is an easily absorbed, water-soluble micronutrient with a key role in maintaining human health. Like the other B vitamins, it supports energy production by aiding in the metabolising of fats, carbohydrates and proteins. Vitamin B2 is also required for red blood cell formation and respiration, antibody production, and for regulating human growth and reproduction. It is essential for healthy skin, nails, hair growth and general good health, including regulating thyroid activity.
Riboflavin also helps in the prevention or treatment of many types of eye disorders, including some cases of cataracts. It may assist bloodshot, itching or burning eyes and abnormal sensitivity to light.
Milk, cheese, leafy green vegetables, liver and yeast are good sources of Vitamin B2, but exposure to light will destroy the Riboflavin in these natural sources. Any excess is excreted in the urine but as the human body does not store Riboflavin it is thought deficiency is common.
In processed foods it is very likely to be GM as it can be produced synthetically using genetically modified Bacillus subtilis, altered to both increase the bacteria production of riboflavin and to introduce an antibiotic (ampicillin) resistance marker.
Riboflavin is yellow or orange-yellow in colour and in addition to being used as a food colouring it is also used to fortify some foods. It can be found in such foods as baby foods, breakfast cereals, sauces, processed cheese, fruit drinks and vitamin-enriched milk products as well as being widely used in vitamin supplements.
It is difficult to incorporate Riboflavin into many liquid products as it has poor solubility. Hence the requirement for E101a Riboflavin-5'-phosphate, a more expensive but more soluble form of Riboflavin.
For further information try:
http://www.cybervitamins.com/vitamin_b2.htm
http://www.solsticepoint.com/riboflvn.htm
A more expensive but more soluble form of E101, Riboflavin.
Consists mainly of the monosodium salt of the 5'-monophosphate ester of riboflavin dihydrate obtained from chemical action on E101 Riboflavin. It is rapidly turned to free riboflavin after ingestion.
Found in many foods for babies and young children as well as jams, milk products and sweets and sugar products.
Likely to be GM.
E102
Tartrazine, FD&C Yellow 5
A synthetic yellow azo dye found in fruit squash, fruit cordial, coloured fizzy drinks, instant puddings, cake mixes, custard powder, soups, sauces, ice cream, ice lollies, sweets, chewing gum, marzipan, jam, jelly, marmalade, mustard, yogurt and many convenience foods together with glycerin, lemon and honey products. It can also be found in the shells of medicinal capsules. It can also be used with E133 Brilliant Blue FCF or E142 Green S to produce various green shades e.g. for tinned processed peas.
It appears to cause the most allergic and/or intolerance reactions of all the azo dyes, particularly amongst those with an aspirin intolerance and asthmatics. Other reactions can include migraine, blurred vision, itching, rhinitis and purple skin patches, (because of this more use is now being made of E160b, Annatto). In conjunction with E210, Benzoic acid, tartrazine appears to create an overactivity in children and is one of the colours that the Hyperactive Children's Support Group recommends be eliminated from the diet of children.
Whilst being a very commonly used colour in the UK its use is banned in Norway and Austria.
The disodium salt of disulphonic acid. A synthetic 'coal tar' dye varying in colour between a dull yellow and greenish-yellow. Found in ices, scotch eggs and smoked haddock.
It is one of the colours that the Hyperactive Children's Support Group recommends be eliminated from the diet of children.
Whilst being a commonly used colour in the UK its use is banned in Australia, Japan, Norway and the United States.
A synthetic 'coal tar' and azo yellow dye.
It appears to cause allergic and/or intolerance reactions, particularly amongst those with an aspirin intolerance and asthma sufferers.
It is one of the colours that the Hyperactive Children's Support Group recommends be eliminated from the diet of children.
Currently only the UK in the EEC uses this dye and the EEC is proposing a total ban. Its use is banned in Austria, Japan, Norway, Sweden, Switzerland and the United States.
E110
Sunset Yellow FCF, Orange Yellow S, FD&C Yellow 6
A synthetic 'coal tar' and azo yellow dye useful in fermented foods which must be heat treated. Found in orange squash, orange jelly, marzipan, Swiss roll, apricot jam, citrus marmalade, lemon curd, sweets, hot chocolate mix and packet soups, trifle mix, breadcrumbs and cheese sauce mix.
It appears to cause allergic and/or intolerance reactions, particularly amongst those with an aspirin intolerance. Other reactions can include gastric upset, vomiting, a rash similar to nettle rash and skin swelling.
It is one of the colours that the Hyperactive Children's Support Group recommends be eliminated from the diet of children.
Whilst being a commonly used colour in the UK its use is banned in Norway and Finland.
