Rhodamine-B

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News: Uttar Pradesh’s Food Safety and Drug Administration (FSDA) has issued guidelines to prevent the use of harmful industrial dyes in food such as Rhodamine-B and regulate the use of permitted food colours. 

About Rhodamine-B

Rhodamine-B
Source: Research Gate
  • Rhodamine-B is a synthetic dye known for its bright pink colour.
  • It serves as a colouring agent, producing red and pink hues.
  • It is commonly used for dyeing in various industries, including textiles, paper, leather, and paints. 
  • Use as food dyes: It  sometimes illegally added to chutneys, cotton candy, sweets and other food items to give them a bright pink or red appearance.
  • Properties:
    • It is a water-soluble chemical compound.
    • When in powdered form, it appears green. However, when water is added, it changes into a pink colour.
  • Harmful Impacts
    • Neurological Damage: Regular consumption of food containing Rhodamine B can damage the cerebellum tissue in the brain and the brainstem. This damage can result in functional abnormalities and hinder motor functioning.
    • Liver Dysfunction and Cancer Risk: Its ingestion can cause liver dysfunction and may increase the risk of cancer. Larger quantities consumed over a brief period may lead to acute poisoning.
  • Note: As per the Food Safety Standards Act, 2006, preparation, packaging, importing, selling and serving food items with Rhodamine-B in wedding ceremonies and other public events is a punishable offence.

Regulation related to Use of Artificial Colours

  • Uttar Pradesh’s Food Safety and Drug Administration (FSDA) has issued detailed guidelines about where and how food colours can be used, which ones cannot be used, and how vendors must measure and account for the colours they buy.
  • The guidelines list several non-permitted industrial dyes, including Rhodamine-B, Metanil Yellow, Butter Yellow, Malachite Green, Auramine, Orange II and Sudan dyes.
  • Artificial colours can be used in certain sweets, cakes, pastries, biscuits, beverages and snacks, provided they are approved for the specific food category. 
    • The general maximum limit for permitted colours in specified sweets and bakery products is 100 mg per kg. 
    • For processed fruits, the limit is 200 mg per kg for canned or glazed cherries and 100 mg per kg for other covered fruits.
    • However, a colour permitted in cakes cannot automatically be used in bread, chutney or other food items. 
  • Prohibited food for use of artificial colours: The addition of colours is prohibited in several everyday foods such as milk, plain curd, paneer, fresh fruits, raw vegetables and natural fruit juices. 
    • Colours are also prohibited in spices, tea, coffee, cereals, pulses, flour, semolina, edible oils, honey, jaggery, dry fruits and infant foods.
    • Colours cannot be added to cooked foods such as dal, vegetables, biryani, chutney and French fries. It is also prohibited in the main body of bread and buns.
  • Natural colours are also subject to specific regulations.
  • Food colours must be measured accurately using a digital weighing scale, not a spoon or pinch and Vendors must buy colours from authorised sources and keep bills, labels and batch details for inspection.
  • Unlabelled colours and industrial dyes are prohibited, and packaged foods must follow applicable labelling rules.
  • Penalties for Violating Food Colour Rules: Under the Food Safety and Standards Act, 2006, following are the penalties:
    • Section 51 – Sub-standard food: A penalty of up to ₹5 lakh.
    • Section 52 – Misbranded food: A penalty of up to ₹3 lakh.
    • Section 59 – Unsafe food: Punishment may range from imprisonment of up to 6 months and a fine of up to ₹1 lakh to life imprisonment and a fine of at least ₹10 lakh, depending on the consequences.
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