• Korean Journal of Clinical Pharmacy
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• v.23 no.3
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• pp.248-255
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• 2013

Objective: This paper was aimed to investigate the current labelling trend of tar color additives in infant's drugs used in Korea and other countries. Method: The current labelling system of the tar color additives in infant's drugs was investigated using inserted papers for drug information of infant's drugs as well as three drug information internet sites popular in Korea including internet sites of foreign countries of USA, UK, Japan, and China for infant's drug information. Results: Among 325 drugs registered as syrup form for infant's drugs (sources, http://www.health.kr), 4 drugs indicated tar color related information on the internet and only 2 drugs indicated tar color additives' name. And from the investigated results of 76 inserted papers for infant's drug information, among 31 drugs containing tar dyes, in only 19 drugs the tar color additives' names were notated. Among 6 drugs which do not contain tar dyes, only 1 drug was notated as 'Dye-Free'. Conclusion: For advanced labelling system in Korea, we proposed the below guidelines. [1] The name of tar color additives used in infant's drugs should be notated even in drug information on internet sites. [2] All drug ingredients used in infant's drugs need to be separately notated as active and inactive species on both internet sites and inserted papers. [3] 'Dye-Free' notation should be mandatory for infant's drugs which do not contain tar color additives in drug information on the internet sites as well as inserted papers.

• Korean Journal of Clinical Pharmacy
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• v.23 no.2
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• pp.97-105
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• 2013

Background: This study was aimed to establish the systematic management methods of tar color additives used in Korea for drugs and quasi-drugs. Although tar color additives have been used in various areas, safety problems are continuously being reported by several studies. For that reason, major countries like US, Japan, Europe are trying to update the safety information of tar color additives and the related management methods, and Korea also need to complement them based on the updated information for their safer use. Method: This report includes the compared information of all legally used tar color additives of each country, such as color additive name, compound name and chemical abstracts service registry number. Conclusion: It is expected that these investigated results will be useful as the basic materials for proper management guidelines of tar color additives in Korea.

• KSBB Journal
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• v.25 no.5
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• pp.459-465
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• 2010

A simple and efficient analytical method for the simultaneous determination of seven tar color additives was developed using ion pair high performance liquid chromatography. The conditions for HPLC analysis were as follows: column, ${\mu}$-Bondapak C18 (10 ${\mu}m$, 300 ${\times}$ 3.9 mm i.d.); gradient mobile phase, 0.025 mol/L ammonium acetate (containing 0.01 mol/L tetrabutylammonium bromide)-acetonitrile-methanol (65:25:10) as a mobile for fraction A and 0.025 mol/L ammonium acetate (containing 0.01 mol/L tetrabutylammonium bromide)-acetonitrilemethanol (40:50:10) as a mobile for fraction B; flow rate, 1.0 mL/ min; detection wavelength, 254/520/620 nm. We could attain to the detection limits as 0.01~0.05 ${\mu}$g/mL (254 nm) and 0.005~0.01 ${\mu}$g/mL (520 nm) for six red tar color additives, and 0.05 ${\mu}$g/mL (254 nm) and 0.002 ${\mu}$g/mL (620 nm) for Fast green FCF. This analytical method was applicable to determine the tar color additives contained in several commercial cold syrups.

• Journal of Food Hygiene and Safety
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• v.26 no.1
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• pp.57-63
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• 2011

This survey was conducted to develop an appropriate management for safety of children snacks. In this study, monitorings of food additives such as nine kinds of tar colors (tartrazine, sunset yellow FCF, brilliant blue FCF, indigo carmine, new coccine, amaranth, erythrosine, allura red and fast green FCF) which are sold at stationary store around the school, were performed. Eighty two samples (3 snacks, 71 candies, 4 chocolates and 4 beverages) were analyzed for tar colors. Results of risk assessment for tar colors were expressed as EDI (Estimated Daily Intake) comparing with ADI (Acceptable Daily Intake). The ratio of high risk group for tar color intake (95th) were 0-3.56%. The consumptions of tar colors from domestic and imported products for nine kinds of tar colors in candies were not significantly different. The results of this study indicated that each ED! of nine kinds of tar colors sold at stationary store around the school is much lower than each ADI in general. Consequently, the children snacks are thought to be safe for consumption.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.33 no.5
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• pp.383-387
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• 2000

To investigate availability of color value as quality standard for grading of salt-fermented fish sauces, the effect of storage period, dilution ratios, additives (glucose, MSG, IMP) and pigments (caramel and tar) on the changes of color value were measured by spectrophotomeky. The highest absorbance was scanned at 453 nm in fish sauces (anchovy and northern sand lance) without regard to storage periods, dilution ratios, pigments and additives. Absorbance at 453 nm was gradually increased during storage in fish sauces, and absorbance of northern sand lance sauce was higher than that of anchovy sauce during fermentation. There were almost no differences according to concentration of additives in fish sauces added additives during storage. But in case of fish sauces added pigments, absorbance increase of fish sauces added tar pigment was faster than that of caramel pigment during storage. The results suggest that color value is inadequate as quality standard for grading of salt-fermented fish sauces.

• Environmental Engineering Research
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• v.23 no.2
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• pp.205-209
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• 2018

The spectral composition of light can affect the growth and biochemical composition of photosynthetic microalgae. This study examined the use of light filtering through a solution of soluble colored additives, a cost-effective method to alter the light spectrum, on the growth and lipid production of an oleaginous microalga, Nannochloropsis gaditana (N. gaditana). Cells were photoautotrophically cultivated under a white light emitting diode (LED) alone (control) or under a white LED that passed through a solution of red and yellow color additive (4:1 ratio) that blocked light below 600 nm. The specific growth rate was significantly greater under filtered light than white light ($0.2672d^{-1}$ vs. $0.1930d^{-1}$). Growth under filtered light also increased the fatty acid methyl ester (FAME) yield by 22.4% and FAME productivity by 80.0%, relative to the white light control. In addition, the content of saturated fatty acids was greater under filtered light, so the biodiesel products had better stability. These results show that passing white light through an inexpensive color filter can simultaneously enhance cellular growth and lipid productivity of N. gaditana. This approach of optimizing the light spectrum may be applicable to other species of microalgae.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.2
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• pp.251-256
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• 2002

Fresh bamboo (Phyllostachys bambuoides sieb. et zucc.) was charred at the mechanical steel kiln and traditional earth kiln with subsequent condensation of its smoke to 10$0^{\circ}C$. It was settled down for 12 months to remove tar components and then the middle layer of the liquid was collected as a bamboo smoke distillates to analyze its chemical composition and physicochemical characteristics for use as food additives or processing aids. The gravity, transmittance, reflectivity, and viscosity were 1.008, 89.05%, 1.36%, and 12.48 cp in the bamboo smoke distillates processed by mechanical steel kiln (MBSD) and 1.012, 98.33%, 1.34% and 9.05 cp in the bamboo smoke distillates by traditional earth kiln (TBSD), respectively. The color of TSBD was brighter than that of MBSD. The pH and titratable acidity, tar and remains were 3.55 and 2.830%, 2.803% and 0.671%, respectively, in the MBSD and 2.93 and 3.470%, 0.051% and 0.004%, respectively, in the TBSD. The major phenolic compounds of bamboo smoke distillates (BSD) were phenol, Ο-cresol, p-cresol, and guaiacol and the major organic acids were acetic acid, propionic acid, iso-butyric acid, and n-butyric acid, and major alcohols were methanol, furfuryl alcohol, and maltol. The contents of phenolic compound and alcohol were more in MBSD than in TBSD whereas the content of organic acid was more in TBSD than in MBSD. Therefore, toxic compounds for the human body, such as methanol from BSD should be removed for use as a food ingredient in the future.

• Journal of Food Hygiene and Safety
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• v.38 no.3
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• pp.99-111
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• 2023

The purpose of this study was to provide basic data for setting more detailed standards for baby food and to provide food information that can be used in real-world settings. We purchased 80 snacks and 40 drinks for infants and toddlers from supermarkets and online markets and analyzed tar color, artificial sweeteners, mycotoxins, and nutritional components (e.g., sucrose, sodium, and calcium). Fortunately, it was confirmed that both tar color and sodium saccharin, which do not have detection criteria for labeled foods for infants and toddlers, were not detected. However, acesulfame potassium was detected at 0.07 g/kg in one snack sample. As for myxotoxins, aflatoxin (B1, B2, G1, and G2) and ochratoxin A were not detected. Fumonisin B1, fumonisin B2, and zearalenone were detected in the ranges of 9.78-78.94 ㎍/kg, 5.58-11.73 ㎍/kg, and 2.96-8.83 ㎍/kg, respectively, but only in snacks. Sucrose was detected in 65 of the snacks (0.02-40.94 g/net weight [g]) and in 24 of the drinks (0.12-27.60 g/net weight [g]). Minerals were detected in most of the samples, and in four snacks, the zinc content per net exceeded the tolerable upper intake level for infants. Sixteen snacks exceeded the food standards for sodium content for infants and toddlers, but none of them were labeled as food for infants and toddlers in the product manufacturing report, such that the corresponding standards could not be applied. Therefore, it seems necessary to establish institutional improvements, such as strengthening labeling standards, so that the currently enforced standards can be appropriately applied, and establishing standards for labeled foods for infants and toddlers.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.5
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• pp.589-597
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• 2008

The purpose of this study is to arrange for the systematic execution of safety control in children's foods through nutrition and hygiene standard suggestions and guidelines for quality certification system in children's preferable food. Aiming to achieve this objective, the study researched the present status of children’s preferable food sold near elementary schools, elicited the hazards and problems of those foods and selected nutritional and hygienic hazard components in those foods. To suggest the standards and guidelines for quality certification in children's preferable food, the study referred to sundry records, surveyed the practical cases of relevant policies and standards at home and abroad. We studied the standard of nutrition for the quality certification in those foods for sugar, fat, sodium, and additives (tar color: red No. 2 in a ban on use, caffeine), microorganism (aflatoxin $B_1$ (${\mu}g$/kg) and pathogenic bacteria (Staphylococcus aureus, Bacillus cereus, Salmonella spp.), which are the nutrients that may hamper health when taken in a large amount, and the standard for a diet restricted to under 200 kcal per one serving size. Results of distribution of processed foods (242 samples) by nutrition standards were as follows. In case of all ‘low’ level in total sugar, total fat and sodium, 0.4% of total samples was possible to be certified, In case of all ‘medium’ level in total sugar, total fat and sodium, maximumly 22.3% of total samples was possible to be certified. In case of all medium level in nutrients and $\leq$200 kcal/serving, 17.8% of total samples was possible to be certified. Certified food types was milk products and beverages.