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Whereas the Parliament of India has set out to provide a practical regime of right to
information for citizens to secure access to information under the control of public authorities,
in order to promote transparency and accountability in the working of every public authority,
and whereas the attached publication of the Bureau of Indian Standards is of particular interest
to the public, particularly disadvantaged communities and those engaged in the pursuit of
education and knowledge, the attached public safety standard is made available to promote the
timely dissemination of this information in an accurate manner to the public.
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01 ' 5

The Right to Information, The Right to Live

Step Out From the Old to the New

Mazdoor Kisan Shakti Sangathan

Jawaharlal Nehru

IS 5346 (1994): Synthetic Food Colour - Preparations and


Mixtures [FAD 8: Food Additives]

! $ ' +-
Satyanarayan Gangaram Pitroda

Invent a New India Using Knowledge

! > 0 B

BharthariNtiatakam

Knowledge is such a treasure which cannot be stolen

IS 5346 : 1994
(Reaffirmed 2004)

'J.INrf'J 2/ lfRClJ

x:t~<1~ ~ ~- ~

3tR filJ>fUT -

(<;:mT~)

Indian Standard
SYNTHETIC FOOD COLOUR- PREPARATIONS AND
MIXTURES -SPECIFICATION
( Second Revision)
Second Repnnt JANUARY 2006
(Includmg Amendment No I)

UDe 66409962 662.7493

e SiS 1994

BUREAU OF INDIAN
MANAK

October 1994

STANDARDS

SHAVAN, 9 SAHADUR SHAH ZAFAR


NEW DELHI 110002

MARG

Price Group J

AMF.NDMF.NT NO. 1 FEBRIJARY 2005


TO
IS 5346: 1994 SYNTHETIC FOOD COLOURPREPARATiONS AND MIXTURES - SPECIFICATiON
( Second Revision )
(PaNe I, clause 4.4(1) I -- Subsuune 'Potable water (conformmg to IS 10500_
1991) or Packaged dnnkmg water tconformmg {O IS 1454J 2004)' for 'Potable
water (conformmg 10 IS 10500 J991)'

( Page 2, Table I ) ~ Substitute 'IS 1699 1995' jill 'IS 16lJ9 1974'
( Page 2, clause 6.1, hne 4 and 5) -

'401151699

Subsutute '4 of IS 1699

1995' for

1994'

( Page 3. Annex A ) - Substuutc '1699 1995 Method" of sampling and


lest for food colours tsecond In'tHUln" {or' 1(,99 Il)()..j. Methods of sampling
and rest for food colours (H!COlld revl5lOn)'

(FAD 8)
Pruned at Prablull Offset Press, New DelhI-2

AMENDMENT NO.2 FEBRUARY 2007


TO
IS 5346 : J 994 SYNTHETIC FOOD COLOURPREPARATIONS AND MIXTURESSPECIFICAnON
( Second Revision)
[Page 1. clause 4.4(11) - Substitute 'Common salt (conforming (0 IS 253 :
1985) 0' Iodized Salt (conforrnmg to IS 7224 1985)' for 'Edible common

salt (confonmngto IS 253 1985)'.


(Page 3, Annex A) -

Insert the followmg at the appropriate place.

'IS No

7224 1985

Specification for IlXI!.Zed salt (first revISIon)'

(FAD 8)

Reprography Unn, BIS, New Delhi, Ind.uI

AMENDMENT NO. 3 MARCH 2010


TO

IS 5346 : 1994 SYNTHETIC FOOD COLOUR


PREPARATIONS AND MIXTURES
SPECIFICATION
( Second Revision )
(Page 2, clause 4.7.1) Substitute the following for the existing:
The product shall be processed, packed, stored and distributed under hygienic
conditions in licensed premises as per IS 2491.

(FAD 8)
Reprography Unit, BIS, New Delhi, India

Food Additives Sectional Committee, FAD 8

FOREWORD
This jndian Standard ( Second Revision) was adopted by the Bureau of Indian Standards after the
draft finalized by the Food Additives Sectional Comrmnee had been approved by the Food and
Agriculture Division Council.
This Standard was first issued 10 1969. It was revised in 1975 with a view to bringing the
standard up to date and to align it with the specifications for baste synthetic food colour Issued by
the FAD/WHO. In that revrsron the scope was widened to cover synthetic food colour mixtures, as well
as suitable quality of diluents and filler materials to be used for manufacture of synthetic food colour
preparations Requirements for mixed oxides and copper were deleted.

This standard is being revised agam taking Into constderatron the specrficanons laid down under EEC
Directives and Canadian Food Laws This revision also Incorporates the five amendments Issued to
the earlier revision as well as method of lest for dye content III food colour preparauons which was
earlier published as IS 6120. In thrs revision, the toler ances of estrmat ed total dye content from the
declared value had been reviewed With a view to reduce these. However, on the baSIS of data collected,
the tolerances JD the case of powder preparanons were retained at the earlier levels, whereas in the case
of hqurd preparations. the negative tolerance was reduced from tbe earher value of 15 percent but
the tolerance on the positive Side was retained at the earlier level.
A limited number of synthetic food colours have been permitted under the Prevennon of Food Adulteration Rules, 1955. Specifications for these basic syntbenc food colours have already been issued by the
Bureau A number of cornbmanons of these colours are prepared WIth or Without diluents and preservatives so as to develop different shades. This standard specifies the requirements of su-ch symhenc
food colour preparations or mrxtures which are meant to be used for Imparting colour In foods

In the preparation of this standard, due considerauon has been given to the Rules prescribed by the
Government of India under Prevention of Food Adulteration Act, 1954. These rules, inter-aha
prescribe:
"All food colours including natural colouring matter and permitted synthetic colours and their
preparations or mixtures. excluding saffron and curcumm shall be sold only under the
DIS Certification Mark.'
Due consideration bas also been given 10 the Standards of Weights and Measures (Packaged Commodities) Rules, 1977 The standard IS, however, subject to resr ncuona Imposed under these wherever
applicable.
For the purpose of deciding whether a particular requirement of this standard IS ccmphed with, the
fina.l value, observed or calculated, expressing the result of a test or analysis, shall be rounded off' In
accordance with IS 2: 1960 'Rules for rounding off numerrcal values t revtsed v, The number of
SlgOincant places retained in the rounded off value should be the same as that of the specified value in
thrs standard.

Indian Standard
SYNTHETIC FOOD COLOUR- PREPARATIONS AND
MIXTURES - SPECIFICATION
( Second Revision)
Tlrtaricacid (confomingto IS 880: 1956)
Glycerine (conforming tn IS 1796: 1986)
ix) Propylene glycol, food grade (confonning
10 IS [3702 , 1993)
x) Acetic "cid. dilute (conformmg 10 IS 695 :
1986)
grade (mnConning 10
xi) Sorbitol. food
IS 4750 , 1968)
xii) Citric acid (conforming 10IS 13186: 1991)

1 SCOPE

vii)

1.1 This Sqndard prescribes the requirements and the


methods ofsampling and test (or synthetic food oorour
preperanons and synthetic food colour mixtures.

viii)

1 REFERENCES
The rndian Standards given at Annex Aare necessary
adjuncts 10 this slandard.

3 TERMINOLOGY

.3.0 For tbe puJPOSe of this slandatd, the following


definitioIL<> shall apply.

xiii)

].1 Colour PnoparatiOD

xiv)
xv)

A preparation containing one or more of the pemuned


synthetic food cojours along with diluents and/or filler
materiajs and meant to he used for imparting co!CM.I[ 10
foods.

:.1..% Mixturr
A mixture of two or more permitted synthetic food
colours without diluenls and filler D1.Ilerials and meant
to be used for imparting colour to foods.

4 REQIJIREMENTS
4.1 Permitted synthetic food colours used in the colour
preparations or in mixtures shall conConn to tbe
relevant specifications prescribed by tbe Bureau of

xvi)
xvii)

Sodium c_l'boRIII.c nd sodium hydrogen


carbonate
Lactose (conforming to IS 1000: 1989)

Ammonium, sodium and potassium alginates (conforming to IS 5191: 1993)


Dextrins

Ethyl acetate
xviii) Starches
xix) Diethyl ether
xx) Etbanol
xxi)
xxii)

xxiii)
xxiv)
xxv)
xxvi)
xxvif)

Glycerol mono. di and tri acetate


Edible oils and fars
Isopropyl alcohol (conforming 10IS 11686:
1986)
Beeswax (oonfonning 00 IS 1504: 1974)
SodiuDland ammonium bydroxide
Lactic jldd (confonni.nglo IS 9971 : 1981)
Camgenanand gum arabic (conforming 10
IS 6795 , 1972)(for
uo oely}
Gel"i. (cooformiDg 10 fS 5719, 1970)
Pectin

Indian Standards.
4': The colour preparations eQuid be eirber in the form
of a hqwrd or powder. Powder preparations shall be
reasonably free from lumps and any visible exrraneous/torelgn matter, Liquet preparations shaD be
free from sediments.
4.3 Colour preparauoas or mixture may coatam preservatives 'and stabilizers pennilkd under Prevenuon

4.5 Total

of POQ(/ Adulteration Rules; 1955.


4A Only the following diluents or filler matenals shall
be permitted to be used in colour preparations:
i) Potable water (conforming to IS 10500 :
1991)
ii) Edible common salt (confonning 10IS 253:
1985)
iH) Sugar (Confomting 10IS 1679; (960)
IV)
Dextrose monohydrate (conforming 10 IS
874, 1992)
v) Liquidglurose (oonfonninglo IS8n: 1974)
Vi) Sodium sulphate (confonning 10 IS 255 :
1982)

The total synthetic dye cojuem, percear by mass (mlv)


in tbe colour preparalion or in tbe mixture sball be
declared on the label of the container [see 5.1.1 (c)l. In
powder prepatations tbe declared value shall be on
moisture-free basis and in case of liquid prepaabons
on as-in basis. When delf:rmioed by the method
prescribed in Annex B, the tolal dye ccetem shall be
wJlhin the tolerance limits given below on rbe declared
value:
a) Liquid preparanoes
+ 15 percent
- 5 percent
b) Solid preparanoes
:t 7.5 percent
4-' The limils of IllJPUrities st..J11 be a.r;; given in Table 1.

xxvhi)
xxix)

.0...

Dy~

CODteot

IS S346: 1994
1lobIo 1 Umllo

ror .......rtues

( C"""" 4.6 )
Method of Ta:1, Ref

SINo.

IDClauleoC

IS .09: 197..
( I)

(2)

(3)

Water InsoIllble matter, peroenl by IIUlSS


il)
iii)

..

(on dry b8sis), Mitt


l.e8d (81 Ph), mglkg, MlU.
Arsenic (as Iv.), mglkg, Max
Heavy metals, mglkg, Mru

(4)

1.0

10
3.0

IS

40

16

IS

g) Net mass in g or kg. or lim: or ml;


b) Batch or code Dumber,
j) Expiry dale in case of liquid synthetic food
colour pteparatlons or mixtures containing
indigo cereune. and
k) Any otber requirements as specified under tbe
Standards of Wetglus f11Id Measures (Packaged
Commoditia) Rules, 1977/Prevemwn of Food
AdulJ.eratlO1l Ru.les, 1955.
S.:z.zSIS CertifICotion Marlring
The product may also be marked with tbe Sraodanl

4.7 FrNdo.. hili CObia.-IIIaab

Precautions sblll be taken to easure that lbc DUllerial is

free (rom me[CUry~ ooppcr and chromium in any fotm;


aromatic amines,aromatic nitro compounds, aroRlllic
hydrocarbons, polycyclic aromatic hydrocarbon, 2napblbyl
eaunebenzsdme,
amino-4-dipbenyl
(xenylaminc) or their derivatives and cyanides.
4.7.1 The product shall be procr.ssed. packed, stored
and distributed under hygienic conditions In licenced

preauses ( see IS 2491 : 1972).


5 PACKING AND MARKING

Mark.
5.2.2.1 The use. of the Standald Malk is governed by
the provisions of the Bureau of Indian Standards Act,
1986 and Ibe Rules and Regulations maddbereunder.
The details of conditions under whicb Ihe licence for
tbe use of Standard Mark may be granted to maoufac.
mrers or producers may be obtained from Ihe Bureau
of Indian Standards.

5.1 Packing
The material shall be packed jn glass, mr:laf or
polyethylene containers, or Clrdboard containers
suuably lined with polyethylene or any other suitable
containers as agreed to between the purcbaser and tbe
seller
NOTE - Preparations conranung indigo carmme are
known 10 cerenorare dunng storage Manufacturers
should, therefore, take prealulloru. m tllelr Iormulancn

6 SAMPLING

and packmg

6.1 Representative samples of tbe material for tests


shall be drawn and criteria for ascertauueg conformity
10 the requiremems of this specification sOOIl be
determined according 10 the melbod prescribed in 4 of
IS 1699, 1994

S.z Marking
5.2.J Each oontllincr shall be legibly and indelibly
marked with tbe followmg raformation:
a) The words 'Synthetic Food Colour Preparation'
or 'Synlbelic food Colour Mixture",
b) The names and colour indn, number of the
various food colours and names of other ingredient.. used in tbe preparattcn;
c) Percentage of total symheuc dye content (4.5);
d) List of ingredients 10 descending order of com-

7 TESTS

7.1 Tests shall be carried oul as prescnbed in col 4 of


Table 1.
'7~ QoaIlty of Reagents

Unless specified otberwee, pure cbeancals aud dislilted water (see IS 1070: 1992 )sball be employed in
tests.

postnon;
c) Source of manufacture;
f) Dale of menufacnne;

NOTE - 'Pure rnemlC:als' shall mean chemicals that 00


nOIcontain nnpunnes wtudl effect theresultsofanalysis.

ANNEXA
(Clause 2)
UST OF REFERRED INDIAN STANDARDS

IS No.

lSNo.
1796: 1986

Title

(Jhi.n:J

153: 1985

Edible common salt


revision)

155: 1982

Sodium sulphate, anhydrous (loch.


nical grade] (second revuion )

695: \986
873: 1974
874: 1992

Acetic acid ( third revision)

2491: 1972

Code for hygienic oondilions for


food processing UlUts
(firsr

4750: 1968

$amlol, food grade

5191 : 1993

Sodium alginate, food grade (first

revinon )

liquid glucose (firsl rn>uwn)


Dextrose monohydrate ( thud

revISIOn )

revision )
B80: 1956
1000: 1989

Tartaric

5719: 1970

Gelatl n, food grade

first

6795: 1972

Acacia (Arabic) gum, food grade

thinJ

9971 . 19111

Lactic acid, food grade

ICK!

Lactose,

commercia!

na
Glycerine (second revision)

reviswn)
1070: 1992
1504: 1974
1679: 1960
1699: 1994

Reagent

grade

water

revision)
Beeswax ( second revuwn )

10500: 1991

Sugar used in food preservauon


industry
Methods of sampling and test for
food colours ( second revISion)

Drinking water (first revISion)

11686: 1986

Iso-propyl alcobol, food grace

13186: 1991

Citric acid, food grade

13702: 1993

Propylene glycol. food grade

ANNEXB
( Clause 4.5 )
DETERMINATION OF TOTAL DYE CONTENTS
R-l PRINCIPLE

have 10 stnps, 1.5em wide, jollied at tbe top and boUODL

B-1.1 The component dyes of the food colour


preparations are separated and Identified hy paper
cbromatography and mese components are tben estimated by spectrophotomernc mctbods, either:
3) by findmg cut the absorbency of the individual
component dyes at their absorption maxima,
after quantitahve elution from tbe papcr
cbromatcgram; or
b) by duect esumauon oftbe absorbency. at some
selected wevejengtbs, depending on the narure
of the individual component dye.

B-2.2.1 Solvent No.1 - 1 ml of ammonrum hydroxide


(sp grO.91) + 99 ml water.
8-2.2.1 Solvent No.2 - Isobetano! : ethanol: water
(I: 2: 1).
8-2.2.3 Solvent No. 3 - e-betanol : water: glaCial
acetic acid (20: 12: 5).
B-Z.2.4 Solvent No.4 - 10 g tnsodium citrate + 50 mt
ammonium hydroxide (sp grO.9t) + 50 ml Wiler.

8-2,1 CbromBlographic

Sol~cnts

B-1.3 Solvents for Elution

B-1 REAGENTS

8-2.3.1 Hydroctuonc Acid - ID 70 percent ethanol


0.1 N.
B~2.J.2 Hydroctdonc ACid - 0.1 N.
B~1.J.3 Sodium Hydroxide Solu.lwn - 0.1 N.
B~Z.4 Standanl Food Colours - conforming to
Ielevanllndian Starnlards.

B-1.1 Chromatographic Paper


Rectaegular sheers (32 X 19.5 em} of Whatman No. I
or equivalent filter paper. Nme slots (5 X24 em) should
be cut from tbe paper, parallel to tbe long sKle and OIl a
distance of 2 em from one of the sOOrt edge, so as to
3

IS SJ46 : 1"4
B-3 APPARATUS

according 10the relevant Indian Stand.rd specification

8-3.1 ChrolDBtographk T...k

shall be eshmaled by titanium trichloride reduction


method, prescribed in tbe India n Standards for eacb

individual food colour.

All glass chromatognlpbiclank,. 50 x 30 x 2S cm,suitable


for bo... ascending and descending chromall>gnpby.

B-4.%.Z Determinotion of Absorption Spectrum of


Sldlttitud Food CoIOIJr~
Weigb/measure accarately 100 mg/IOO mI of elIcb of
the standard food colours sepantely. Dissolve i. red...
lilledwltcr. Make from these stock SOlutions, solutions or the dyes in water with concentration
approximately t mgllOO ml. Also DUlke the soIutioDl
in 0.1 N hydrochloric acid. 0.1 N bydrocbloric acid ..
70 percent alcobol artd 0.1 N sodium bydroxide. Find
our absorption spectra of these solulions in tbe range
420 10 650 mfl., using cells of 1.00 cm light path. From
tbese IIh.orplion "'pectn. ca1ClJlate extinction cocfficieRI (1"". ,m) et absorpnon maxima on tbe basis of
purr dye ,',mlcnL.. (84.1.1).
8-4.2.3 St'.portJtion and Elution Method
8-4.2.3.] From the chromatogram of tbe food colour
preparauon (B-4.l.J.J) cut tbr: separated bands of
individual colours carefully and elute witb 0,1 N
hydrochloric acid in 70 percent ethanol or with olber
suitable eluting solutions (B-2.3). Make up tbe elute to
25 mi. Find out opucal density oftbese elutes at tespeclive wavelengths of absotpuon maxima (B-4.2.z),
using cells of 1.00 em lighl path. Use the extracts of
equivaleol portion from Ibe blank part of tbe
cbromajogram 10 the same solvent as 'blank" in the
optical density delenninalion.
8-4.2.3.2 Calculate from these optical densities.
the amounts of individual componenl colours
present in tbe Cood colourpreparation usiogtbe exlinelion coefficreats (1*. em) of lbe respective stlndard
colour ~.z.1) given below. Compute tbe amounts
logelher to find OUt the Iota I dye content of the food
colour preparaliolti:
Amount of a dry componenl in a food colour
preparalion (g/IOO g of food colour preparation)
oo 100

8-3.2 Spectrophotometer
A reliabl~ specttopbotomejer, fined with photomultiplier or pbototube with amplif'ler, Ind gllu-ce11s
hiving 1.00 em light path.
8-3.3 MI.....Plpelt<> or AJcb-MkroSyri.."

B-4 PROCEDURE

8-4.1 ldetotlllcation
8-4.1.1 SpoI'Ulg

Prepa re aqueous sofuuon (1 mg/ml) of the food colour


preparations. Spot accerately measured quantities
(20 Jl to 40 ..-,) on tbe 10 strip5 of tbe cbmmatognpbic
paper ( 8-2.1 ).:111 points 0.5 an above lbe line joining the
lower ends of the sjots, that is, 81 2.5 em from (be edge.

8-4.1.2 Preparation o/Chromatograpluc Tank


8-4.1.2.1 Set up the all-glass chromatognpbic
taRk (3.1) at a place, free from any vibration. Hang from
one of the troughs (iltbe lop) a Iihet paper dummy,
3S X 20 em It (be inner side; CUI some serrations 8100g
the fun lengtb at tbe bottom of tbe dununy paper 10
allow easy and uniform dripping of the solvent. Keep
tbetrougb a)ways filled with solvers during cbrometognpby by adding solvenl t,b.rough tbe corresponding
bole in lbe lid. Fix a glass rod. wilb a bent book at the
boltOAl. witb a rubber plashc stopper, tbrougb a bale of
tbe cover near tbe centre and at a distance of aboat 3
em fmm tbe pia ae of tbe dummy paper. attach the glass
rod in such. way so lbal it is po6Sibk 10 pusb il up add
down, wilboul causing any vibrations 10 the lank.
8-4.1.3 Chromatography
8-4.1.3.1 Pour about 750 mJ of Ibe solvenl 10 be
used (B-%.%), Il15lde lbe tank. Fill the trough wnh
dummy paper also with tbe same solvent. The solvent
would slart to soak tbe dummy paper lAd descend.
Attach afterao hourtbe spotted chromatographic paper
al the top 10 a flal metal strip. 200 X 15 x I.S mju
(approximalely). with a central bole for Ihe book.
Suspend tbis from lbe book of tbe glass rod, inside Ibe
lank. Allow tbe chromatograpmc paper to gel saturated
in tbe closed chamber for two and a half hour. Push Ibe
paper down wllb tbe bdp of lbe suspendmg glass rod,
so Iba.I lbout 5 uun of lbe lower edge oC the
chromatographic paper dips in lbe solvent below.
1be solvent would gradually ascend the paper. When
lbe sofvenr reaches about I COl below the line joining
lbe upper eod or tbe slots, eemove the paper carefully.
muk Ibe sclveer line immedialely witb a pencil and
10dry in tbe air.

.---xEI~'1;m

when:
OD

tbe observed optical density at absorptioa


maxima of lhe individual component,

separated and eluted;


extinc-tiol"o coetrlCient of the slandard
sample of lhe same by content, in the same
solvent; lllftd
C = equivaleat concenlration of the food oolour
preparatlOo per 100 ml of the final solution.

E I S I onl

::

NO"ffiS

.now

1 Following three major fadOlS shall be: taken i nto oonsidenation for Cllculalionof C;.

84.% Quantitative Estimation

a) Concentration of anginal food-colour sotcncn Cor

8-4.%.1 Determination of Pure Dye Content of


Standard Food Colours

cIw"omaloglaphy, whidl sIKIuld be approxliDlitely


I mglml (8...... 1).
b) Amount of dye sol enon spotted, which should be
20 p. to 40 p. (B-4.I.I).

The pure dye content ofeach food colour, bning purity


4

IS 5346: 1"4
c) Final volume of the elute (whldl should be about 2S

fonnull:

ml, bul may have to be wried acrotdina to the


intensity of colour), 10 be used for measuring on
(B .... 1.J.I).
1 This merhod shill! not be applicable fu determining
indigoline, which miJht be presenl in some food colour
pRplrations.
For
its
determination
dim:t
spectrophotomehic method (B .....z,4) should be used.

x+bl y + Cl

z -

OD j

+ Y+ C2z - OD 2
Qh + b,.7+ Z -OD?
QJ II:

where
X, ~

z an: the corrected OD of the tbree components II their wavelengtb maximll,


DDl, Om.. OD] are the observed ODs lit tbe
tbree wavelengtb maxima; IUd at, Ql, bl. In
and CI , C'Z are ratios of 00 al the wavelength
mnima of tbe uther cumponents to lhe 00 of
tbe particular romponepl5 at its wllvelength
maxima (B-4.1.1). Dlculat.e fmm .r, y and z the
concentration of the respective colour compoaents.
c) In cast ofounuers ofPoncau 4R wuh cannoisine
calculale according 10 ibe followingequalion:
A, - k,

B-4...U Dirt Spectrophotometric Method


8-4.1.4.. Some food colours, like indigontine and
eryt.bmsine., are unstable in papc=r chromatogram and
should be directly estimated by suitable optical
methods. Moreover, as .he ehltioD method (B-4.:!.3)
requires several mloipulative steps, tbere migbt be
some di1ferentt in tbe ttSulls of duplicate estimations. By
direct spectropbotometric melhod.this can be avoided.
Jl.4.L4.1 Principle
From the I.bsorption spectra of lbe staRdan! food
colours (B-4.Z.2), ratios of OD (optical densily) of a
particulat dye at W1Ivelength maxima and ntiwma of
other dyes, to lbe OD at its wavelengtb maxima are
calcutated. rorexampte, fottartnllzine, itsbal1 be aecessary 10 find out:

Ek.-(Ek,-Ek,Jl.,_k, -x

-----::-~--''''-=-.
k

Ek,-x

where

E 485 Esos E~16 ES20 E560 E610


E4J,() ' Eno' 430' E4?tO' E.3IJ ' E43ll
where

l.,

E4J4J = OD for tarrraziae at tbe wavelength of


absorption and 485, E5~,
560, 610 are respectively
ODs cf tanrazine at wavelength II.lIlxiRt4 of
sunset yellow, Ponceeu 4R, amaranth,
cannojstne sunset yellow (uuninm) and
indigotine.

.n.n, =

maximum

E511i, E520,

k:

wavelength of absorptlon maximum


for carmcislne,
wavelengths on eitber side of wbere
OD for tbe particular dye lin: equal,
observed ODs 1ft 0.1 N sodium
bydroxjde at JI.I, A2and A3.,
rallOofOD ct tbe-particuter pure dye
8t }",1 and }",2,

and

unknown whicb m.ay be solved from


lbe above equation.
When x is known; lbe true OD at nlaxima fortlle particular
dye. canoolSine present 10 the mixture en be e,akulaled
from tbe I\unlemtor of tbe above equal IOn, namely:
A' - A)
EWnrrd) -E)..1 - (E /..2 -E ],..) ~-.I:

8-4.1.4.1 Procedure
Dissolve accurately wergbed quantity 01 tbe food
colour prepantion in water and tben appropriately
dilute witb water or 0.1 N bydrochlonc acrd or O.t N
sodium bydroxide, [0 give a final conceutreticn of
about I mg/IOO ml. Determine lbe optical densities of
Ibis final diluted solution at the wavelengtb maxima of
tbe.component dyes in thIS food-colour preparation, as
revealed by caromarograpby (8-4.1). In case of the
mixture.of Pocceau 4R with canucislae and amaraRth,

1\.;1- fl.2

From tbe corrected OD, the 8DlOunl of amarantb or


carmossme present ID lbe mixture may be calculated
from extinction roeffictem, 1%1 ...... Subtmcting tbe
contnbuuon of carmoisme from tbe observed OD, lhe
amount of Ponceeu 4R )"lay be found QUI.

ODvalues are found out, inO.l N sodium hydroxide at

appropriate fixation PC\lO'UI. [Jl.4.ZA.J (c)).


8-4.2.4.3 Cotcutauon
a) In case of mixtures, where one of tbe romponents bas gOI an absorpnoa maxima at a
wavelength, where otber components have little or no absorption, the value shall be direcdy
calculated, after necessary correction, as 10 the

NOTES
I Only threereadmgs are neces.sllry fur all the calculabOflS_
:1Valoe:;forfixanon pomrfor carmoismem 0 I N sodium
hydroXide were found to be
~'Oluot:l

Carmor"'lII~

5OOm~

case of nuxture of tRtazi.ne and mdigottne, 8


uuxnrre of sunset yellow and carmotsme or
shudar otaer lmxrures.
b) In case, where each of tbe components of a
mixture, bas gor some optical abscrpnon at the
waveleogrb uraxuna of other components, the
VAlue sball be cakuJaled usmg rbe followmg

490mf!

517 5

m~

1040

8-4.2..5 The test report shalJ indicare wbicb of Ibe two


methods (B-4.z.J or ~.z.A) bas been employed for quanuiauve detemunationof dyes in food colour preperanoes.
5

Bureau of Indian Standard!


BIS is a statutory institution established under the Bureau of Indian Standards Act, 1986 to promote
harmonious development of the activities of standardization, marking and quality certification of goods
and attending to connected matters in the country
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without the prror permission m writing of BIS. Thrs does not preclude the free use, In the course of
implementing the standard, of necessary details, such as symbols and Sizes, type or grade designations
Enqutnes relating to copyright be addressed to the Director (Pubhcatrons), BIS

Review of Indian Standards


Amendments are Issued to standards as the need ames on the basis of comments Standards are also reviewed
periodically, a standard along with amendments IS reaffirmed when such review mdrcates that no changes are
needed; If the review indicates that changes are needed. it is taken up for revrsron Users of Indian Standards
should ascertain that they are in possession of the latest amendments or edition by referrmg to the latest Issue of
'B1S Catalogue' and "Standards _Monthly Additions'
This Indian Standard has been developed from Doc - No FAD 8 (260 )

Amendments Issued Since Puhlication

Date of Issue

Amend No

Text Affected

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