Sorción de los colorantes alimentarios: Carmoisina (E-122) amarillo ocaso FCF (E-110) e índigo carmín (E-132) sobre policalar AT

• J. Hernández Méndez ^[1] ; B. Moreno Cordero ^[1] ; J.L. Pérez Pavón ^[1]
  1. [1] Universidad de Salamanca

     Universidad de Salamanca

     Salamanca, España

     
• Localización: Alimentaria: Revista de tecnología e higiene de los alimentos, ISSN 0300-5755, Nº 167 (Noviembre), 1985, págs. 43-49
• Idioma: español
• Texto completo no disponible (Saber más ...)
• Resumen

  • The interaction of several synthetic food colours, Carmoisine (E-122), Sunset yellow FCF (E-110) and Indigo Carmine (E-132) in aqueous solution with a crosslinked water insoluble polymer (polyvynilpyrrolidone) was examined. Studies were performed with one plate batch equilibrations and the percent uptake was determined spectrophotometrically.

    The influence of pH, the effects of added electrolytes and the binding isothermas at 25ºC were studied.