4.pdf

The article discusses the history of food colorants before the introduction of aniline dyes. It mentions that the practice of adding coloring agents to food dates back to ancient Greece and Rome, where wine was often artificially colored. The first recorded "pure food laws" were passed in Europe in the early Middle Ages, with regulations concerning the adulteration of beer, butter, and bread. The article also highlights the adulteration of tea in 18th century England, where mineral salts and other substances were added to increase weight and intensify color. Various laws and pamphlets were published during this time to address the issue of food adulteration, including the addition of colorants. The period between 1780 and 1820 saw an increase in food adulteration due to the dissemination of trade handbooks and the beginnings of modern chemistry.