Synthetic colorants limits

Use of 10 pm LiChrosorb RP18 column and binary eluent of methanol and aqueous 0.1 M phosphate buffer (pH 4.0) according to suitable gradient elution program in less than 20-min run time with satisfactory precision sensitivity of spectrophotometric detection optimized, achieving for all additives considered detection limits ranging from 0.1 to 3.0 mg/1, below maximum permitted levels Simultaneous separation (20 min) of 14 synthetic colors using uncoated fused silica capillary column operated at 25 kV and elution with 18% acetonitrile and 82% 0.05 M sodium deoxycholate in borate-phosphate buffer (pH 7.8), recovery of all colors better than 82%... 

The combined use of a continuous flow system and a spectrophotometer for sample screening to discriminate between synthetic and natural colorants is also available. With a very simple flow system on a column packed with natural materials, one can discriminate natural and synthetic colorants. The natural (not retained) ones can be determined in the first step and the synthetic (retained) ones in the second step after their elution. For yellow, red, green, blue, and brown, natural or synthetic colorants were chosen as models. The specific maximum wavelength for each color (400,530, and 610 mn, respectively) was selected by a diode array system. A complete discrimination of natural and synthetic colorants was obtained for concentrations of natural colorants (in the absence of synthetic ones) up to 2000 (yellow), 2000 (red), and 10,000 (brown) times that of the detection limits (DLs) of synthetic additives. This method was applied to screen fruit drinks and candies. ... 

To suggest a threshold-limited concentration of individual synthetic colorants, it was necessary to set up an imaginary concentration of such colorants to be considered as a cut-off concentration set to twice the DL of each synthetic colorant... 

The first plastic was a mixture of cellulose nitrate and camphor invented in the 1860s by John Wesley Hyatt it was given the TM Celluloid. In 1899 Spit-teler developed a method of hardening casein with formaldehyde and thus founded the casein plastics industry, e.g., small items such as buttons. The earliest high-volume plastic, a condensation product of phenol and formaldehyde, was introduced by Leo Baekeland in 1907. Trademarked Bakelite, it was the first truly synthetic high polymer. Its chief use was as engineering material since its dark color limited its application to items in which color was not a factor. 

Much of the detailed chemistry to understand food colorants comes from the textile and paint industry. Otterstatter (1999) and Christie (2001) state that colorants can be classified according to their chemical composition and method of application. The latter method of classification is detailed in The Colour Index (1988) and outlined by Otterstatter (1999), but is of limited use in our study of food colorants. In classification of food colorants two approaches are commonly taken, firstly, that based on the origin of the colorant and secondly, that based on chemical stractme. In relation to origin this refers to whether a food colorant is natural, natme-identical or synthetic (Dalzell, 1997). Probably the best definition of a natural colorant is one which is synthesised, accumulated or excreted from a living cell (Dalzell, 1997). Nature-identical colorants are those produced by a chemical synthesis to match the chemical stmctme of colorants found in nature. Synthetic colorants are those which are chemically synthesised and do not occur in nature. Proudlove (1994) considers that we should not use the term synthetic, but instead split food colorants into those naturally present in foods and those added to foods. This, however, also... 

The most popular natural antioxidants on the market are rosemary extracts and tocopherols. Natural antioxidants have several drawbacks which limit use. Tocopherols are not as effective ia vegetable fats and oils as they are ia animal fats. Herb extracts often impart undesirable colors or flavors ia the products where used. In addition, natural antioxidants cost considerably more than synthetic ones. Despite this, the pubHc s uncertainty of the safety of synthetic antioxidants continues to fuel the demand for natural ones (21). 

Iron Oxides. In addition to the black iron oxide, there are several natural and synthetic yellow, brown, and red oxides. As a class, they provide inexpensive but dull, lightfast, chemically resistant, and nontoxic colors. The natural products ate known as ocher, sieima, umber, hematite, and limonite. These include varying amounts of several impurities in particular, the umbers contain manganese. Their use is limited because of low chroma, low tinting strength, and poor gloss retention. 

Color Additives. The FDA has created a unique classification and strict limitations on color additives (see also CoLORANTS FOR FOOD, DRUGS, COSMETICS, AND MEDICAL DEVICES). Certified color additives are synthetic organic dyes that ate described in an approved color additive petition. Each manufactured lot of a certified dye must be analyzed and certified by the EDA prior to usage. Color lakes are pigments (qv) that consist of an insoluble metallic salt of a certified color additive deposited on an inert substrate. Lakes are subject to the color additive regulations of the EDA and must be certified by EDA prior to use. Noncertifted color additives requite an approved color additive petition, but individual batches need not be EDA certified prior to use. 

Carotenoids have two general characteristics of importance to the food iadustry they are not pH sensitive ia the normal 2—7 range found ia foods, and they are not affected by vitamin C, making them especially important for beverages. They are more expensive than synthetic food dyes and have a limited color range. In their natural environment they are quite stable, but they become more labile when heated or when they are ia solution. Under those conditions, there is a tendency for the trans-double bonds to isomerize to the cis-stmcture with a subsequent loss of color iatensity. The results of controlled tolerance and toxicity tests, usiag pure carotenoids, iadicate that they are perfecdy safe as food colors (132). 

Five synthetic and five natural colorants were identified and quantified in lyo-philized dairy products and fatty foods using an automatic method based on solid phase extraction using a stationary phase followed by RP-HPLC C,g columns for the sequential retention of colorants and diode array detection. Lyophilization of the samples coupled with the separation procedure provided clean extracts despite the complexity of the food matrices and preserved the sample for at least 2 months without changes in colorant concentrations. The detection limits achieved for the colorants were found in a wide range from 0.03 to 75 pg/g of the lyophilized sample, according to the limits established by the European Union. ... 

These dyes have affinity for one or, usually, more types of hydrophobic fibre and they are normally applied by exhaustion from fine aqueous dispersion. Although pure disperse dyes have extremely low solubility in cold water, such dyes nevertheless do dissolve to a limited extent in aqueous surfactant solutions at typical dyeing temperatures. The fibre is believed to sorb dye from this dilute aqueous solution phase, which is continuously replenished by rapid dissolution of particles from suspension. Alternatively, hydrophobic fibres can absorb disperse dyes from the vapour phase. This mechanism is the basis of many continuous dyeing and printing methods of application of these dyes. The requirements and limitations of disperse dyes on cellulose acetate, triacetate, polyester, nylon and other synthetic fibres will be discussed more fully in Chapter 3. Similar products have been employed in the surface coloration of certain thermoplastics, including cellulose acetate, poly(methyl methacrylate) and polystyrene. 

P.O.44 has lost most of its commercial importance and is at present only applied to a limited extent. This is also true for other pigments whose synthetic route involves 3,3 -dimethoxybenzidine as a diazo component. P.O.44 provides a very reddish orange shade, which is much redder than the color of the (3-naphthol pigment P.O.5. Although P.O.44 is more resistant to solvents than P.O.5, the reverse is true for lightfastness. Standardized letterpress proof prints containing P.O.44, for instance, equal step 3 on the Blue Scale, while equally deeply shaded P.O.5 prints equal step 6 on the Blue Scale. 

One aspect that limits the use of ILs in optical applications is that many synthetic methodologies lead to yellowish or even brown ILs. Specifically, during fhe preparation of l-alkyl-3-methylimidazolium halides that are frequently used as starting materials in the synthesis of other ILs, discoloration is difficult to avoid. Thus, most commercially available ILs contain colored impurities. Apparently these impurities do not affect organic or catalytic reactions which are carried out in ILs. 

The content of NAAS in synthetic food dyestuff is limited to 0.01% by European color additive specifications (209). 

Animal and starch glues, especially because of their low color and ease of application on complex joint surfaces, were the adhesives of choice in the furniture and cabinet industries from colonial days until the advent of synthetic emulsion adhesives after World War II. Service conditions were limited to dry interior applications, of course. Leaving a chair out in the rain meant dismantling and regluing. 

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