Studies on the Determination of Synthetic Food Colors

• Published in: Han'gug sigpum wi'saeng anjeonseong haghoeji Vol. 20; no. 2
• Main Authors: Om, A.S. (Hanyang University, Seoul, Republic of Korea), Lee, H.O. (Hanyang University, Seoul, Republic of Korea), Shim, J.Y. (Hanyang University, Seoul, Republic of Korea), Shin, D.H. (Chonbuk National University, Jeonju, Republic of Korea), Kim, Y.S. (Chonbuk National University, Jeonju, Republic of Korea), Lee, Y.H. (AnF Co., Ansan, Republic of Korea), Bang, J.H. (AnF Co., Ansan, Republic of Korea), Shin, J.W. (Korea Advanced Food Research Institute, Seoul, Republic of Korea), Lee, T.S. (Korea Food and Drug Administration, Seoul, Republic of Korea), Hong, K.H. (Korea Food and Drug Administration, Seoul, Republic of Korea), Park, S.K. (Korea Food and Drug Administration, Seoul, Republic of Korea), Choi, J.D. (Korea Food and Drug Administration, Seoul, Republic of Korea), Kim, H.Y. (Korea Food and Drug Administration, Seoul, Republic of Korea)
• Format: Journal Article
• Language: Korean
• Published: 01.06.2005
• Subjects: ADDITIF ALIMENTAIRE; ADITIVOS ALIMENTARIOS; FOOD ADDITIVES; food color lakes; gravimetric method; spectrophotometric method; synthetic food color; titration
• ISSN: 1229-1153

This study was performed to compare analytical methods of nine synthetic food colors and six food color lakes in Korea, Japan, Joint FAO/WHO Expert Committee of Food Additives (JECFA), and USA. The experimental protocol of this study consists of three parts: titration method with titanium chloride, gravimetric and spectrophotometric method. To measure the total contents of food colors, Korea and Japan used titration method with titanium chloride, USA used the average value of titration method with titanium chloride equipped with Kipp generator and spectrophotometric method.