Certifiable color additives generally do not impart undesirable flavors to foods, while colors derived from foods such as beets and cranberries can produce such unintended effects. Regulations known as Good Manufacturing Practices limit the amount of color added to foods. Too much color would make foods unattractive to consumers, in addition to increasing costs. Dyes dissolve in water and 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 water insoluble form of the dye.
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. In 1900, there were about 80 man-made color additives available for use in foods. At that time there were no regulations regarding the purity and uses of these dyes. Legislation enacted since the turn of the century, however, has greatly improved food color additive safety and stimulated improvements in food color technology.