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

J. Hernández Méndez, Bernardo Moreno Cordero, J. L. Pérez Pavón

• 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.