Indiscriminate use of permitted synthetic colours is also not safe. Numerous studies have confirmed that the synthetic food colours are a major source of food intoxication and lead to severe health problems such as low haemoglobin concentration, allergic reactions, mutations, cancers, irritability, restlessness, sleeping disturbances, effects on the liver, kidney, and intestine, hyperactive effects on children, ear infections, asthma, and eczemas.

Varied foods and beverages available in the market may contain some nonpermitted synthetic colours as well as the overuse of permitted synthetic colours. Synthetic food colours are widely used in many foods such as bakery products, confectioneries, jellies, and beverages available in the market. These colours can be divided into two categories as permitted and nonpermitted. Synthetic food colours are chemicals which originate from coal tar derivatives, and most of them contain an azo group. It can be used without further processing and does not degrade during food processing. Compared to natural colours, synthetic food colours have several economically important traits such as low cost, resistance to light, oxygen, and pH changes, and high colour stability. In recent years, many synthetic food colours have been increasingly used as additives to substitute natural colours, to achieve certain properties such as improved appearance, high colour intensity, more colour stability, and colour uniformity. Since the visual aspect plays an important role in the selection of food products by modern consumers, colour is a key constituent of food and beverages. Introductionįood manufacturers commonly use food additives in different foods and beverages to increase taste, appearance, and flavour. Therefore, the implementation of regulations and awareness programs of food colours for consumers and food manufacturers are highly recommended. The study concluded that there is a high tendency to use synthetic food colours in confectioneries and beverages and some confectioneries contain unidentified colours including a textile dye. Moreover, 60% of the beverages violated the label requirement without including proper colour ingredients. Tartrazine (E102) (41%) was the most used synthetic food colour in both confectioneries and beverages. Out of all, 7% of the confectioneries did not contain any synthetic food colour and 8% of the confectioneries contained nonpermitted colours which do not comply with any of the permitted synthetic food colours. According to the results, 100% beverages and 85% confectioneries contained permitted synthetic food colours. Randomly collected 110 samples from eleven Medical Officers Of Health areas in Jaffna district were analyzed by using thin layer chromatography and UV-visible spectrophotometry. This study aims to identify the synthetic food colours in confectioneries and beverages available in Jaffna district, Sri Lanka. 26 of 1980), Sri Lanka, only nine synthetic food colours are permitted and the colour concentration cannot exceed 100 ppm as a single component or in combination. This may lead to severe health problems such as mutations, cancers, reduced haemoglobin concentrations, and allergic reactions. Varied foods and beverages available in the market may contain some nonpermitted synthetic colours and overuse of permitted synthetic colours. Synthetic food colours have been increasingly used than natural food colours by food manufacturers to attain certain properties such as low cost, improved appearance, high colour intensity, more colour stability, and uniformity. Colour is a key component to enhance the ultimate appetizing value and consumer acceptance towards foods and beverages.

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