Paint amount analysis (HPLC)
After coal tar paints were found in 1850 years, these paints were preferred by other food manufacturers. Such dyes, known as synthetic organic dyes, have a very high and constant dyeing power and have a wide color spectrum. Therefore, natural and mineral dyes and syntheses of these dyes are more preferred.
However, some of these paints are highly toxic. Therefore, the dyes used in the food sector should be checked in terms of quantity and quality in accordance with the current legal regulations.
Synthetic organic dyes which have been tested for poisoning, proved to be not harmful to health and have written permission, are water soluble. However, restrictions on the use of these dyes are provided by the Turkish Food Codex Regulation on Substances and Materials in Contact with Food issued by the Ministry of Food, Agriculture and Livestock in 2011.
In foreign countries, tea, coffee, untreated fresh (raw) meat, fruit and vegetables and some dairy products are not allowed to be dyed. Only non-toxic and permitted paints are quantitatively limited by the legal regulations of the countries. Generally it is allowed to use food coloring in processed food products. The main criterion at this point is not to deceive consumers. Therefore, the definition of the dyes used must be included on the product label.
Food dyes may be natural dyes such as carotene or chlorophyll or artificial dyes. Since natural dyes are already present in food products, it is difficult to determine the added part. But water-soluble synthetic dyes are easily detected
In the laboratories, dye quantity analyzes are carried out within the scope of chemical tests. Among these methods, High Performance Liquid Chromatography (HPLC) method is used in these analyzes. In addition, the standards issued by domestic and foreign organizations are complied with during these studies.