Quinoline Yellow food colouring molecule
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Quinoline Yellow food colouring molecule
Quinoline Yellow food colouring molecule. Molecular model of Quinoline Yellow, an organic compound used as colouring in foods such as scotch eggs, smoked haddock and cough sweets. Quinoline Yellow, also known as E104, is very commonly used in the UK, but is banned in the USA and Japan. There are concerns over this food colouring being linked to allergic reactions, hyperactivity and temper tantrums in children. Research has shown that behaviour problems increase with higher additive levels in food, so parents have been advised not to give children foods containing these additives. Atoms are colour-coded: hydrogen (pale blue), carbon (gold), nitrogen (dark blue), sulphur (yellow) and oxygen (red)
Science Photo Library features Science and Medical images including photos and illustrations
Media ID 6293661
© DR MARK J. WINTER/SCIENCE PHOTO LIBRARY
Allergenic Atom Atoms Banned Carbon Children Composition Compound Compounds Controversial Food Additive Food Colouring Food Industry Health Scare Hydrogen Hydroxy Group Nitrogen Oh Group Organic Oxygen Polyphenol Structural Sulfur Sulphur Synthetic Warning Molecular Molecular Model
EDITORS COMMENTS
This print showcases the molecular structure of Quinoline Yellow food colouring, a widely used organic compound in the UK's food industry. With its vibrant hues and intricate composition, this molecule adds an appealing visual element to various foods like scotch eggs, smoked haddock, and cough sweets. However, despite its popularity across the pond, it is important to note that Quinoline Yellow is banned in both the USA and Japan due to concerns over potential health risks. Controversy surrounds this synthetic food additive as studies have suggested a possible link between its consumption and allergic reactions, hyperactivity, and temper tantrums in children. Research has even indicated that behavior problems may escalate with higher levels of additives present in food products containing Quinoline Yellow. Consequently, parents are advised against giving their children foods that contain these potentially allergenic compounds. The molecular model depicted here provides insight into the chemical makeup of Quinoline Yellow. Each atom is color-coded for clarity: hydrogen (pale blue), carbon (gold), nitrogen (dark blue), sulfur (yellow), and oxygen (red). This detailed representation allows us to better understand how these elements combine to form this controversial yellow dye. As we delve deeper into understanding the effects of additives on our health and well-being, it becomes increasingly crucial for regulatory bodies such as the Food Standards Agency to monitor their usage closely. While visually striking at first glance, this photograph serves as a reminder of ongoing debates surrounding synthetic compounds within our food supply chain.
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