Chromatography Of Candy Dyes

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Introduction:

Food dyes were originated from nature in the past and they were first used cover poor quality or spoiled food. Over the years, scientists during the 1800’s started to search for methods in which to colour food artificially, when people started to consume these coloured foods, this led to many injuries and deaths unfortunately. Nowadays, colours used in foods have to be regulated by the government before they can be used . These synthetic food dyes are added to many types of food to increase their visual appeal; most people are aware of their use in candies and sodas, but may not be aware of their use in foods such as cheese, butter, and other numerous ready foods.

Usually, people do not give much thought to the fact that much of what they consume is artificially coloured. People associate certain colours with certain flavours; the colour of food has a great effect on the perceived flavour in anything, in some situations even the colour of the container can make a difference in consumer purchases. For this reason, food manufacturers add dyes to their products, sometimes the aim is to simulate a colour that is perceived by the consumer as natural because consumer acceptance is really important. Colour has a really vital role when purchasing food and adds to our enjoyment of eating.

Food dyes are tested for safety by various organizations around the world to ensure that they are safe for human consumption and sometimes different organizations have different views on food colour safety. A short term effect of food additives, and particularly food colours, is hyperactivity in some children, believed to be a form of an allergic response. In the long term some of these foods colours are believed to be carci...

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Structure Of Some Food Dyes http://www.trinity.edu/fwalmsle/MandMFiles/Structures%20of%20Some%20Food%20Dyes.doc Katz, David A. , 2009.Web http://www.chymist.com/Chromatography%20food%20colors.pdf Chemistry Lab 016b , Science In Motion, University of Pittsburgh at Bradford http://www.trinity.edu/fwalmsle/MandMFiles/Structures%20of%20Some%20Food%20Dyes.doc Determination of Food Dye Concentrations in an Unknown Aqueous Sample Using
HPLChttp://www.wbu.edu/academics/academic_resources/writing_center/resources/documents/ScienceSampleUndergraduatePaper1-Determinationof....pdf

CHEM 1011, Separation of Dyes by Paper Chromatography, Austin Peay State University Department of Chemistry http://www.apsu.edu/sites/apsu.edu/files/chemistry/SP12_1011_Chromatography_lab.pdf Food dyes
http://www.harpercollege.edu/tm-ps/chm/100/dgodambe/thedisk/chrom/wperform.htm

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