FOOD DYESTUFFS

Evaluation of Appearance of Food Dyestuffs in a Variety of Solvents Present In Pharmaceutical Products



Evaluation of Appearance of Food Dyestuffs in a Variety of Solvents Present In Pharmaceutical Products

Abbreviations:

ADI - Acceptable Daily Intake

BP - British Pharmacopoeia

FAC - Food Advisory committee

UV-VIS - Ultra Violet - Visible

IARC - International Agency for Research on Cancer

TLC - Thin Layer Chromatography

HPLC - High Performance Liquid Chromatography

CE - Capillary Electrophoresis

Table of Contents

Abbreviations:2

Introduction4

Natural Food Dyes5

Synthetic Food Dyes5

Lake dyes5

Fast Green FCF:10

Quinoline Yellow:11

Sunset Yellow FCF:12

Chemistry of Colour14

Choice of Techniques:15

Instrumentation16

Project Aims:17

Reagents and Solutions18

Solvents used for analysis:18

Distilled Water18

Results and Discussion:19

Tartrazine in Distilled Water20

Tartrazine in IMS:23

Tartrazine in Chloroform Water (BP):25

Tartrazine in Chloroform Spirit (BP):27

Tartrazine is insoluble Chloroform30

Quinoline Yellow in Chloroform:33

Erythrosine B33

Fast Green FCF41

Quinoline Yellow48

Quinoline Yellow in Chloroform:52

Sunset Yellow FCF54

Influence of solvent on ?max (nm) of dyes61

Appearance of Blends:63

Fast Green FCF +Erythrosine B63

Fast Green FCF + Sunset yellow FCF:64

Conclusion:65

References65

Introduction

Over many years colorants have been used in the food, pharmaceutical and cosmetics industries. Adding colour to products makes them more eye-catching and easier to identify. Dyes are declared, water dissolvable synthetic nourishment colorants. They are constructed as powders, granules and liquids. The synthetic dyestuffs are of some kinds as per their rudimentary aggregate and structure.

The Anionic dyestuffs have a sulphonic or carboxilic assembly. The Catonic dyestuffs have amino or aminomethyl as the rudimentary assembly and are accessible as unpleasant salts. Azo dyestuffs have 1 to 3 azo bonds and make the biggest allowed nourishment dye. They have a prime aromatic amine and an aromatic aggregate and their blends cover a broad variety of colours.

These dyestuffs soak up lightweight and contemplate certain wavelength that is seen as its colour. Dyes have to be declared for their security to be utilised as a nourishment or cosmetic colorant. A dyestuff which is recorded as "FD&C" is allowed by the Food & Drug Administration to be supplemented to nourishment, pharmaceuticals and cosmetics. "D&C" entails the dyestuff may be utilised only in pharmaceuticals and cosmetics.



There are three major types of food colouring:

Natural Food Dyes

Natural Food Dyes are sourced from natural ingredients such as fruit, vegetables and minerals. Natural dyes have minimal harmful side effects; however they can be harmful to some who have allergies or intolerances to certain foods. Some examples of natural food colours are beetroot, carrot and turmeric.

Synthetic Food Dyes

Also known as artificial food colours; these are manufactured chemically in order to enhance the natural food colour associated with Pharmaceutical food products. Synthetic food colours such as tartrazine are argued to be harmful to humans due to its nitrous derivatives. Examples of where synthetic food dyes can be found include ice creams, fizzy drinks, cakes and pharmaceutical tablets.

Lake dyes

Lake dyes are similar to metal complexes; except in their solubility. Lake dyes are dispersible in oil whereas some synthetic dyes are not. They are fugitive, and so are replaced by other natural or synthetic colouring agents and therefore are useful in products such as cakes / biscuits which are made with fats / ...