Abstract:

The edible pigments have been used as additives in the food industry to improve food color. A comparative
analysis of the standards for edible pigment of China, the US, Japan, the EU and the Codex Alimentarius Commission
(CAC) is reported in this paper for a better understanding of these standards. In addition, the currently available analytical
techniques to detect them are summarized herein. The results showed that China has approved the use of more kinds of
edible pigments in foods but stipulated higher maximum allowance limits for most of the approved edible pigments than
in the US, the EU and the CAC. Currently the most popular analytical techniques for assaying edible pigments at home
and abroad are high performance liquid chromatography, thin layer chromatography, polarography, capillary electrophoresis,
spectrophotometry, etc. Although there are so many available analytical techniques, the in vivo metabolism of edible pigments has
seldom been reported. Furthermore, we elucidate the impact of edible pigments on food safety and physical health.

Key words: edible pigments, standard for use, difference comparison, analysis