Boyata Purity determination (Each Paint For)

Determination of Purity in Paint (For Each Paint)
Determination of Purity in Paint (For Each Paint)

The Ministry of Food, Agriculture and Rural Affairs issued the Turkish Food Codex Communiqué on the Purity Criteria of Sweeteners Used in Foodstuffs (Communiqué no: 2011 / 2010) in 59. This communiqué was issued to determine the purity criteria of various sweeteners to be used in food products. The annex to the Communiqué contains purity criteria for a large number of sweeteners available on the market. The preparation of the communiqué was based on the Commission Directive on the purity criteria of sweeteners used in foodstuffs 2008 / 60 / EC issued by the European Union.

Synthetic food dyes are dyes that are not found in nature in terms of their chemical structure but are produced by chemical means. Almost all of these dyes contain coal as the starting material.

Compared to these synthetic food dyes natural dyes, artificial colorants are well known to be superior in terms of color ranges, color rendering strength, permanence, ease of use and price. However, the stability of these dyes varies depending on the environment in which the dye is used, the concentration of the dye, the concentration of the food additives used and the time. These factors differ for each food color. Therefore, the food dye to be used must be selected in accordance with the food product.

Synthetic colorants are highly water-soluble. It is also resistant to light, heat, alkalis, acids and preservatives. Therefore, the shelf life of the products in which it is used is long. Artificial paints can be produced in many different forms and the color tone ranges are very wide.

In the classification of artificial food dyes, solubility properties are important in terms of chemical properties. According to their solubility, food dyes are grouped as water-soluble, oil-soluble and lacquer colorants.

In the laboratories, in the scope of chemical tests, purity determination studies are carried out for each kind of food in food products. These studies are based on standards published by domestic and foreign organizations.