الفهرس 
AcknowledgementOnly 14 pages are availabe for public view
 |  | from | 136 |  |  |
| | | from | 136 | | |
Abstract
^a To ensure the safety ot foods there is a need to ensure th$ir palatabili-ty and acceptability t,o consumers and .food additives will thus be required for purpose of preserving texturizing, flavouring and oolour 1ng them. The addition of food additives and cQlouring matter to foods has the following objectives: to incre ase the attraotiveness and ’palatability of food, to achieve uniformity of the processed food, but it oan 10 . conceal damage or inferiority. ’” Unfortunately, many of them, even in minimal amounts to make the ir us.e effective, produce undesirable effect.s in’many persons as a resul’-t;’.of f!,llergy and intoleranoe. . It has been noticed nowadays that many proce sBed food products oontaining colours are available in the market and their oonsumption has increased tremend oualy., . Therefore the present study was conducted to identify the artifioial food colours that are used in locally i ~ aM imported food products, to assess the extracted colo- urs aocording to that certified for use by health regula- tion and to test the artificial colours in coloured pack . age s. This study wa~ carried out on 386 samples of loca11y and imported focfd products: 24 samples of’ canned j ui cas. 10 samples of natural syrup, 16 samples of arti:fic ial syrup, 20 samples of carbonated beverages, 30 samples of flavoured drink, 10 samples of amer el-dine, 26 samples of jelly, 46 samples of jam, 84 samples of confect-ionary t 6 samples of tomato p~te, 12 sample s of pick , . ling, 18 samples ot pudding powder, 2 samples of karatea, .’ 2 samples of fish fash, 34 samples 9f halwa el-moled. 6 . . samples of yogurt, 24 samples of ice-cream, and 18 samples of meat products. .use 50 samples of coloured pack aging paper. The sample s were .co1lected from the Tanta market. These samples wer~ analysed by the extraction of I colours using the wool dyeing t~chnique. The extracted colours were identified using paper chromatography and in case of s~ngle colour further identification using spot chemical reaction technique was used. The results of the present study revealed the presence et artificial colours in 236 food samples out of 386 samples. .Also in 16 out of 50 packaging paper arti fioial colours were extracted. While 150 food samples contained no artificial colours and were considered nat ~l cosidered natural colours.’ Non permissible colours as rhodamine and amaranth were . . found in 6 samples of halwa el-moled. Moreover permissi ble colours were found in many classes of food in which ,. colours are not allowed to be added. In case of packaging paper out of 50 papers examined artificial colours were . extracted from 16 samples only. Four papers contained I rhodamine which is not permissible. Artificial colours used were aS1 52.54