الفهرس 
IntrodictionOnly 14 pages are availabe for public view
 |  | from | 128 |  |  |
| | | from | 128 | | |
Abstract
A color additive is any dye pigment that can impart color when added or applied to a food, drug or cosmetic. Color additive are used in foods for many reasons including to offset color loss due to storage or processing of foods and to correct natural variations in food color. Color additives that are exempt from certification include first pigments derived from synthetic pigments (new cocine , carmosine, erythrosine (as red colors) , sun set yellow (as orange color) tartrazine (as a yellow color) and brilliant blue (as blue color) The second pigments derivative from natural pigments include anthocyanin (as red color) , carotenoids ( as yellow or orange colors) and chlorophyll (as green color). This work was carried out to study the confectionery products for synthetic pigments in children foods and detennine its concentrations to extract the natural pigments from different natural choose sources and detennin its concentration and to study the stability of anthocyanin and chlorophyll produced at storage periods. Also study the stability of anthocyanin and chlorophyll at different heating periods of pH values. Finally, application of these natural pigments for manufacture suitable children foods instead of synthetic pigments.
1- Six synthetic coloring agents were extracted from forty commercial children confectionery samples include chewing gum, sweets, lolybob,jelly, and punpWl. The percentages of these synthetic coloring agents present 111 these samples were as the following - tartrazine 38.5 % , SW1set yellow 29% brilliant blue 19.3 %, cannosine 16 %. while in new coccine and erythrosine are 12.9 %.
2- The maximum concentrations of colorants present were for new coccine (10.1 mglg) , brilliant blue (8 .5 mg Ig) , cannosine (8.1 mg Ig), SW1set yellow (5.6 mg 1 g) , tartrazine (4.63 mg Ig) and erythrosine (4.3 mg Ig) .
3- The anthocyanin pigments were extracted and determined qualitatively and quantitatively, the total anthocyanin pigment in dahalia was (198.5 mg/l00g), dark red rose was (184.5 mg 1100 g) and light red rose has low content of anthocyanin (116.8 mg I100g) .
4- The crude pigment of tagetes petals were separated into three fractions .They are canathaxanthin (yellow in color) methylbixin (dark yellow in color) and p-carotene (light orange in color) .
5- Methylbixin was the hightest concentration among carotenoids pigments it tagetes petals (191.6 mgl100g) followed by p-carotene (34 mg 1100 g) and canthanthin (22 mgl100 g) .
6- The crude pigment of yellow rose flower was fractionated and the fractions were antheraxanthll1 (yellow in color) cryptocapsin (yellow),canathaxanthll1 (yellow) and s-carotene (light orange).
7 - Canathaxanthin recorded the highest concentration among all carotenoids(3.4 mg 1 100 g) followed by antheraxanthill (l.84 mg 1100 g), s-carotene (1.7mg 1100g) and cryptacapsin (1.4 mg /l00g) .
8- Chlorophyll pigment was extracted from green leaves of grape, guava and bestachia. Their concentrations were [1l.4 m/L], [16.6 m/L] and [6.8 m/L], respectively with olive green in color for grape and guava leaves and light green in color for bestachia’s leaves.
9- By treatment with MgC03 during extraction the total chlorophyll of grape’sleaves increased to (19. 7 m/L), bestachia ’ s leaves, total chlorophyll increased to (12.4 m/L) while it was decreased to (13 .5 m /L) for guava’s leaves and the color of each kind was olive, dark green and olive green,respectively.