Premium
Infra‐red identification of synthetic food colours
Author(s) -
Evans W. H.,
Macnab J. A.,
Wardleworth D. F.
Publication year - 1970
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740210410
Subject(s) - context (archaeology) , identification (biology) , chemistry , polymorphism (computer science) , food science , biology , botany , biochemistry , genotype , gene , paleontology
The solid‐state infra‐red spectra of 55 permitted and formerly permitted synthetic food colours have been recorded, and their polymorphism has been investigated. 31 of these, within the wide context of available spectra, are readily distinguishable; a further 15 are polymorphic but may be consistently converted to a form with a unique spectrum. The remaining nine give spectra indistinguishable from at least one other closely related dyestuff. With the aid of chromatographic techniques the latter, within the group of 55 food colours investigated, should be identifiable with the exception of two pairs of food colours.