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Understanding Red #40: Uses, Risks, and Benefits

Discover the synthesized chemical Red #40, commonly used as red food coloring. Learn about its discovery in the 1900s and the risks and benefits associated with its consumption. Find out how it is used in foods, medication, and baking. Visit Red40/foood.ca for more information.

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Understanding Red #40: Uses, Risks, and Benefits

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  1. RED #40 By: Alex Abbott

  2. The molecule • Red # 40 is a synthesized chemical that we commonly know as red food coloring. • It is made in a lab and isn't a naturally occurring chemical.

  3. Discovery The molecule was discovered in the 1900’s when they were trying to create a safe way to color foods, like ketchup, and candy. They gave all the colors to separate them up. Since then it has been mass produced on many labs!

  4. Risk’s • The chemical has been known to make young children hyper active • Also on grown adults it has been known to be the cause of thyroid tumours.

  5. Benefits • Can use it to color our foods like candy's to match the tastes. • It is also in medication with cherry or berry flavours. • It’s a widely used chemical when it comes to baking as well (dying icing)

  6. Red#40.org • Red40/foood.ca

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