The Quantıtatıve Analysıs Of Synthetıc Food DYeS Added To Ice Cream, Candy and Pastry Ornaments Sold At The Markets

Abstract

This study was carried out to determine the type, amount and the frequency of use of dyes which are added to ice cream, candies and pastry ornaments found in the markets. For this purpose 240 samples, of which 100 were candies, 100 were ice creams and 40 were pastiy ornaments, were randomly collected from 25 different pastry shops from various section of Ankara. Wool dying and paper chromatography methods were used for the qualitative detection of dyes in these samples. Quantitative determination were made by using UV-visible spectrophotometry. The results showed that there was one or more than one dye material in 80% of pastiy ornaments, 53%of candies and 52% of ice creams. Erythrosine and fast-green dyes, which are forbidden to use in food coloring by the law, were detected in 7. 9%(19 samples) of all samples. Other dyes (sunset-yellow, ponceau 4R. indigotine, quinoline yellow and tartrazine) were found to be over the limit permitted by the law in 42. 9% of the samples. As a result, most of the ice cream, candy and pastry ornament producers in Ankara market do not obey the food production laws and the control mechanisms in the market are not enough.