Identification and Estimation of Non-Permitted Food Colours (Sudan and Rhodamine-B Dye) In Chilli and Curry Powder by Rapid Colour Test, Thin Layer Chromatography and Spectrophotometry

Synthetic food colours are used worldwide to avoid the loss of original colour in processed foods, as well as to make the products more attractive to consumers. Synthetic food colours are considered superior to natural food colours in terms of their colour value, uniformity, and applicability in various processed foods. Synthetic food colours have been authorized and regulated for use in food additives in many countries (Ministry of Health, Labor and Welfare, 1947; European Council, 1994; U.S. Food and Drug Administration, 2004). Only eight coal-tar food colours are permitted in certain food products under the provision of Food Adulteration Act (1954). They have included three Red shades namely, Carmoisine, Ponceau 4R, Erythrosine, two yellow shades Sunset yellow-FCF and Tartrazine, two blue shades Brilliant Blue FCF and Indigo International Journal of Current Microbiology and Applied Sciences ISSN: 2319-7706 Volume 6 Number 7 (2017) pp. 1970-1981 Journal homepage: http://www.ijcmas.com