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THERMAL STABILITY OF SUBSIDIARY DYES ASSOCIATED WITH FD&C YELLOW NO. 6
Author(s) -
BIBEAU THOMAS C.,
CLYDESDALE F. M.
Publication year - 1978
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1978.tb02344.x
Subject(s) - thermal stability , sugar , stability (learning theory) , thermal , chemistry , chemical engineering , food science , organic chemistry , thermodynamics , computer science , physics , machine learning , engineering
FD&C Yellow No. 6 and five subsidiary dyes commonly found in commercial samples of this colorant were examined to determine their thermal stability in various model systems. Differences in thermal stabilities were noted for the various subsidiary dyes. Variations in stability for samples processed in neutral and acidic solutions were noted. Samples were also processed in the presence of a reducing sugar. Possible breakdown products are discussed. Studies have shown significant differences in the stability of the major and subsidiary dyes which could have potential significance.