Thermal decomposition of the food colours amaranth, sunset yellow FCF and tartrazine in the presence of sucrose and glucose
Title:
Thermal decomposition of the food colours amaranth, sunset yellow FCF and tartrazine in the presence of sucrose and glucose
Author:
Lancaster, Frank E. Lawrence, James F.
Appeared in:
Food additives and contaminants. Pt. A, Chemistry, analysis, control, exposure & risk assessment
Paging:
Volume 3 (1986) nr. 4 pages 295-303
Year:
1986-10
Contents:
Mixtures of food colour, sucrose and glucose were heated at several temperatures under simulated candy making conditions. Amaranth (128 μg/g), sunset yellow FCF (113 μg/g) and tartrazine (116 μg/g) were found to decompose by up to 25%, 10% and 22% respectively over a temperature range of 120-162°C. The decomposition increased with increasing temperature. The products found as a result of amaranth decomposition corresponded to naphthionic acid and amino-R-salt. No increase in intermediates was observed in the candies as a result of the decomposition of sunset yellow FCF and tartrazine during the cooking process. Analytical methodology included sample cleanup with reversed-phase cartridges (ion-exchange cartridges for sulphanilic acid) followed by liquid chromatography with ultraviolet absorbance detection. Average recoveries of all compounds studied were 94-100%. A survey of commercial candies for food colour intermediates indicated that no significant increase in their levels above the regulatory limits was found.
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