Brilliant Blue FCF (cl food blue 2)
- Our verdict: 4 - we recommend avoiding
- Latest update & fact check: 23 Jul 2024 - Rebecca Taylor, CNP
- Origin: It is produced synthetically and does not come from natural sources.
E133, known as brilliant blue FCF, is a synthetic blue dye commonly used in food products, pharmaceuticals and cosmetics. It is characterised by its vivid blue colour and high water solubility. Brilliant Blue FCF belongs to the group of triphenylmethane dyes, which are known for their bright and stable colour properties.
Origin
Brilliant Blue FCF is of artificial origin and is produced by chemical synthesis. It does not occur in nature and is produced in laboratories through a series of chemical reactions involving aniline and other organic compounds. The synthesis process ensures the purity of the dye and its compliance with safety standards for consumption.
Characteristics and uses in the food industry
Brilliant Blue FCF is widely used in the food and other industries due to several advantageous properties:
- Stable color: It maintains its vivid blue color under various conditions.
- Water solubility.
- Resistant to heat and light: Retains its color when exposed to heat and light, ensuring long product shelf life.
- Wide pH Range: Effective over a wide pH range, making it versatile for a variety of food products.
- Cost‑effective: Economical for manufacturers due to its synthetic origin and wide availability.
Use in ultra‑processed foods
In ultra‑processed foods, Brilliant Blue FCF serves several important functions:
- Color Revival: Adds or restores color to foods that may have lost their natural appearance during processing. It is commonly used in confectionery, beverages, ice cream and baked goods.
- Brand differentiation: Helps create visually appealing and distinct products, making them more attractive to consumers.
- Flavour perception: Increases the perception of certain flavours, particularly in fruit products where blue may be associated with raspberry or blueberry flavours.
- Uniformity: Ensures consistent colour in batch production, which contributes to uniformity and meeting consumer expectations.
- Appealing appearance: Used in products targeted at children and festive occasions where vibrant and appealing colours are a key selling point.
Impact on human health
Although Brilliant Blue FCF is approved for use in many countries, including the United States and the European Union, some health aspects and potential risks have been identified:
- Allergic reactions: some individuals may experience allergic reactions such as hives or itching, especially those with sensitivities to synthetic dyes.
- Hyperactivity: There is an ongoing debate about the link between artificial food colours and hyperactivity in children, although the scientific evidence is not conclusive.
- Regulatory limits: Consumption is regulated to stay within safe limits. Excessive intake over a long period of time could pose health risks.
- Gastrointestinal problems: High doses may cause digestive problems in some individuals.
- Warning: Synthetic blue dyes have no nutritional benefits and few studies have examined their genotoxic and carcinogenic properties.
Overall, it is considered safe for most people when consumed within regulated limits, but consumers with sensitivities should exercise caution.
Sources
- EFSA Journal: "Scientific Opinion on the re‑evaluation of Brilliant Blue FCF (E 133) as a food additive." European Food Safety Authority, 2010.
- FDA: "Food Additive Status List." U.S. Food and Drug Administration.
- NIH: "Brilliant Blue FCF." National Center for Biotechnology Information, PubChem Compound Database.
- WHO: "Evaluation of certain food additives and contaminants: seventy‑first report of the Joint FAO/WHO Expert Committee on Food Additives." World Health Organization, 2009.
- Food Standards Australia New Zealand (FSANZ): "Brilliant Blue FCF." Food Standards Australia New Zealand, 2015.
These sources provide a comprehensive and detailed scientific evaluation of Brilliant Blue FCF, covering its safety, regulatory status and use in food products.