Tlc Lab Report
Separating Substances:
Identifying Food Dyes with TLC
Background
The color of food is an integral part of our culture and enjoyment of life. Who would deny the mouth-watering appeal of a deep-pink strawberry ice cream on a hot summer's day or a golden Thanksgiving turkey garnished with fresh green parsley? Even early civilizations such as the Romans recognized that people "eat with their eyes" as well as their palates. Saffron and other spices were often used to provide a rich yellow color to various foods. Butter has been colored yellow as far back as the 1300s. Food color additives are dyes, pigments or substances that impart color when applied to a food, drug, cosmetic, or the human body. The Food and Drug Administration (FDA) is responsible for regulating all color additives used in the United States. All color additives permitted for use in foods are classified as "exempt from certification" or "certifiable". Color additives that are exempt from certification include pigments that are derived from natural sources such as vegetables minerals or animals, and man-made counterparts of natural derivatives. Certifiable color additives are man-made, with each batch being tested by the manufacturer and the FDA. This "approval" process, known as color additive certification, assures the safety, quality, consistency and strength of the color additive. Color additives are available for use in food as either "dyes" or "lakes". Dyes dissolve in water, lakes are the water insoluble form of the dye, are more stable than dyes, and are ideal for coloring products containing fats and oils. Allura Red AC is a red azo dye that goes by several names including: Allura Red, FD&C Red 40 and disodium 6-hydroxy-5-((2-methoxy-5-methyl-4-sulfophenyl)azo)-2-naphthalene-sulfonate. It is used as a food dye and has the appearance of a dark red powder. Originally introduced in the United States as a replacement for the use of amaranth as a food coloring, its use has been
Identifying Food Dyes with TLC
Background
The color of food is an integral part of our culture and enjoyment of life. Who would deny the mouth-watering appeal of a deep-pink strawberry ice cream on a hot summer's day or a golden Thanksgiving turkey garnished with fresh green parsley? Even early civilizations such as the Romans recognized that people "eat with their eyes" as well as their palates. Saffron and other spices were often used to provide a rich yellow color to various foods. Butter has been colored yellow as far back as the 1300s. Food color additives are dyes, pigments or substances that impart color when applied to a food, drug, cosmetic, or the human body. The Food and Drug Administration (FDA) is responsible for regulating all color additives used in the United States. All color additives permitted for use in foods are classified as "exempt from certification" or "certifiable". Color additives that are exempt from certification include pigments that are derived from natural sources such as vegetables minerals or animals, and man-made counterparts of natural derivatives. Certifiable color additives are man-made, with each batch being tested by the manufacturer and the FDA. This "approval" process, known as color additive certification, assures the safety, quality, consistency and strength of the color additive. Color additives are available for use in food as either "dyes" or "lakes". Dyes dissolve in water, lakes are the water insoluble form of the dye, are more stable than dyes, and are ideal for coloring products containing fats and oils. Allura Red AC is a red azo dye that goes by several names including: Allura Red, FD&C Red 40 and disodium 6-hydroxy-5-((2-methoxy-5-methyl-4-sulfophenyl)azo)-2-naphthalene-sulfonate. It is used as a food dye and has the appearance of a dark red powder. Originally introduced in the United States as a replacement for the use of amaranth as a food coloring, its use has been