I've noticed when looking on the back of food labels that in products with food dyes are labeled yellow #6 or red 40 lake? What's the difference between just a # & it including the word 'lake'.how are they different? Is either worse? Is this the same stuff that's in the food colouring I use for cakes? what does a food have to be to get either specification(of course they're all bad, but I mean composition.) If anyone can help it'd be greatly appreciated. thanx.
2007-01-23 09:31:04 · 1 answers · asked by What Dreams May Come 5 in Science & Mathematics ➔ Chemistry
In the United States, certifiable color additives are available for use in food as either "dyes" or "lakes".
Dyes dissolve in water, but are not soluble in oil. Dyes are manufactured as powders, granules, liquids or other special purpose forms. They can be used in beverages, dry mixes, baked goods, confections, dairy products, pet foods and a variety of other products.
Lakes are the combination of dyes and insoluble material. Lakes tint by dispersion. Lakes are not oil soluble, but are oil dispersible. Lakes are more stable than dyes and are ideal for coloring products containing fats and oils or items lacking sufficient moisture to dissolve dyes. Typical uses include coated tablets, cake and donut mixes, hard candies and chewing gums.
2007-01-23 10:13:21 · answer #1 · answered by Cribbage 5 · 0⤊ 0⤋