Synthetic dyes are used as additives in the processing and preparation of many food products. The search for color or the search for paint yields important results in terms of the quality and taste of the foods. It is a fact that after the combination of foods with various dyes, foods become attractive. It is used not only to give food dyes an appeal, but also to convert food that loses its natural color to the desired color.

Synthetic dyes used in foods are widely used in many foodstuffs such as beverages, syrups, gelatin candies, wines, soft drinks, yogurts, gels, ice cream and cakes. As regards food dyes used in this way, countries impose certain legal restrictions. In this context, the use of synthetic dyes in fruit juices, fruit yogurts and jams is strictly prohibited in our country.

Measurements related to the search for dyes in laboratories are generally made on the basis of: search for dyes in meat and meat products, search for dyes in fruit and vegetable products, search for inorganic dyes, search for natural dyes and search for caramel (sugar) dyes. Different methods and chemicals are used for each exploration area. For example, in the determination of dyestuffs in fruit and vegetable products, sulfuric acid solution, ammonia solution, concentrated hydrochloric acid solution and soda solution are used.

Dyes have become indispensable during the processing of foods in modern food production. One reason for this is to eliminate the negativity in the color changes resulting from processing and storage of foods. Another reason is the creation of new food products.

Legally, many foods can be made more colorful and attractive with a number of dyes, provided that they do not deceive the buyer. The additives used in this way should be described on the food label.

In the laboratories, quantitative dye searches are also carried out within the scope of chemical tests. During these studies, the standards issued by domestic and foreign organizations are complied with.