%0 Journal Article %1 noauthororeditor %A Saxena, Aanchal Alok | Dr. H. L. %D 2022 %J INTERNATIONAL JOURNAL OF TREND IN SCIENTIFIC RESEARCH AND DEVELOPMENT %K Coloring, Colors Colors, Dishes, Food Grade Non foods %N 4 %P 693-695 %T Analysis of Food Coloring %U https://www.ijtsrd.com/chemistry/other/50109/analysis-of-food-coloring/aanchal-alok %V 6 %X This study was conducted to bring to light food coloring used in three selected dishes. The dishes were taken naming ice cream, candy and tomato sauce applying convenience sampling method. The study revealed to take part 78.4 non food grade and 21.5 food grade colors in widespread use in these three dishes. Various textile dye and cosmetic color were in abundance used as non food grade colors and various synthetic colors e. g. amaranth red and ponceau 4R were as food grade colors in the selected dishes. Aanchal Alok | Dr. H. L. Saxena Änalysis of Food Coloring" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-6 | Issue-4 , June 2022, URL: https://www.ijtsrd.com/papers/ijtsrd50109.pdf Paper URL: https://www.ijtsrd.com/chemistry/other/50109/analysis-of-food-coloring/aanchal-alok

@article{noauthororeditor, abstract = {This study was conducted to bring to light food coloring used in three selected dishes. The dishes were taken naming ice cream, candy and tomato sauce applying convenience sampling method. The study revealed to take part 78.4 non food grade and 21.5 food grade colors in widespread use in these three dishes. Various textile dye and cosmetic color were in abundance used as non food grade colors and various synthetic colors e. g. amaranth red and ponceau 4R were as food grade colors in the selected dishes. Aanchal Alok | Dr. H. L. Saxena "Analysis of Food Coloring" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-6 | Issue-4 , June 2022, URL: https://www.ijtsrd.com/papers/ijtsrd50109.pdf Paper URL: https://www.ijtsrd.com/chemistry/other/50109/analysis-of-food-coloring/aanchal-alok }, added-at = {2022-08-10T14:53:29.000+0200}, author = {Saxena, Aanchal Alok | Dr. H. L.}, biburl = {https://www.bibsonomy.org/bibtex/22f375f638b987d67604a8ab4c0305be5/ijtsrd}, interhash = {b2a276e9722b1e2011c75a1926730c5d}, intrahash = {2f375f638b987d67604a8ab4c0305be5}, issn = {2456-6470}, journal = {INTERNATIONAL JOURNAL OF TREND IN SCIENTIFIC RESEARCH AND DEVELOPMENT}, keywords = {Coloring, Colors Colors, Dishes, Food Grade Non foods}, language = {english}, month = {June}, number = 4, pages = {693-695}, timestamp = {2022-08-10T14:53:29.000+0200}, title = {Analysis of Food Coloring }, url = {https://www.ijtsrd.com/chemistry/other/50109/analysis-of-food-coloring/aanchal-alok}, volume = 6, year = 2022 }