cetylpyridinium chloride

On Interaction of Synthetic Food Dye E133 with Cetylpiridinium Cations

Synthetic food colorings (SPK) are widely used to impart consumer properties to food. But. many of them are allergens. Therefore, their definition in food objects is relevant. The rapid method of determining the SPK is ionometry. It is based on the use of ion- selective electrodes. Such an electrode for determining the food coloring E133 is not described in the literature. The purpose of this work is the study of the ionophore. Used to determine the E133 in a variety of food products.

Electrostatic and Hydrophobic Interactions in the System: Synthetic Food Dye Е133 – Cetylpyridinium Chloride – H2O

Investigated the conditions of formation and solubilization ion associate synthetic food dye «brilliant blue» (Е133) ions with cetylpyridinium chloride (TSPKH). The composition of the associate, the solubility in water and micelles TSPKH. The importance of such interactions in the photometric, potentiometric and other methods of determination of synthetic food dyes.