Study of contents of synthetic food dyes in gelatine yellies
Rocz Panstw Zakl Hig 1995;46(1):21-29
ABSTRACT
ABSTRACT
Methods of identification and quantitative determination of synthetic dyes in gelatine jellies have been described. Extraction and isolation procedures of synthetic food dyes have been developed speciffically for gelatine products. The various techniques have been used as follows: paper chromatography, absorption spectrophotometry and polarography. Tartrazine, Cochineal Red and Indigotin in amounts permitted by Polish legislation have been determined.
| eISSN: | 2451-2311 |
| ISSN: | 0035-7715 |
We process personal data collected when visiting the website. The function of obtaining information about users and their behavior is carried out by voluntarily entered information in forms and saving cookies in end devices. Data, including cookies, are used to provide services, improve the user experience and to analyze the traffic in accordance with the Privacy policy. Data are also collected and processed by Google Analytics tool (more).
You can change cookies settings in your browser. Restricted use of cookies in the browser configuration may affect some functionalities of the website.
You can change cookies settings in your browser. Restricted use of cookies in the browser configuration may affect some functionalities of the website.
