Stability of sunset yellow FCF and tartrazine in liquid model food systems
✍ Scribed by Thakur, B. R. ;Arya, S. S.
- Publisher
- John Wiley and Sons
- Year
- 1993
- Tongue
- English
- Weight
- 263 KB
- Volume
- 37
- Category
- Article
- ISSN
- 0027-769X
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✦ Synopsis
Abstract
Effect of various preservatives, sugar, ascorbic acid and light on the stability of sunset yellow and tartrazine was studied. While sulphur dioxide enhanced the rate of degradation of sunset yellow, it stabilized tartrazine in aqueous model systems. At 30 and 45% sugar levels, the rate of degradation of both sunset yellow and tartrazine was practically same in the presence of benzoic acid and sorbic acid. At 15% sugar level, the rate of degradation of tartrazine was slightly higher in the presence of sorbic acid. Incorporation of ascorbic acid enhanced the degradation of both sunset yellow and tartrazine and its effect was considerably higher in the presence of light. Increase in sugar concentration enhanced the stability of both the dyes, but light enhanced their degradation.