• Journal of Food Hygiene and Safety
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• v.20 no.2
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• pp.73-76
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• 2005

Center for Food Standard Evaluation, Korea Food and Drug AdministrationThis study was performed to compare analytical methods of nine synthetic food colors and six food color lakes in Korea, Japan, Joint FAO/WHO Expert Committee of Food Additives (JECFA), and USA. The experimental protocol of this study consists of three parts: titration method with titanium chloride, gravimetric and spectrophotometric method. To measure the total contents of food colors, Korea and Japan used titration method with titanium chloride, USA used the average value of titration method with titanium chloride equipped with Kipp generator and spectrophotometric method. Also, JECFA used titration method with titanium chloride equipped with KiPP generator. However, All the low organizations used gravimetric method to measure the total content of coloring matter on Food Red No.3. Although all organizations use various methods for analysis of coloring matters, total contents of coloring matter on food colors tested fell into the standard showing $85.08-96.40\%$ in synthetic food colors and $10.00-36.86\%$ in food color lakes.