Electrochemical and thermal stability of Chocolate Brown HT food additive

Abstract

Chocolate Brown HT (E155) food additive characterization, based on simultaneous thermogravimetry and differential scanning calorimetry (TG/DSC), was studied using a diamond thermal analyzer, Perkin Elmer. Studies on melting and pyrolysis behavior of E155 color food additive observed by TG/ /DTG indicate changes in its composition recorded through several steps of decreasing the mass of the sample. After heating the sample within the temperature range from the room temperature to 1000°C, a residue of 33% was observed at the end of the experiment. Thermal decomposition of E155 examined by DSC in an inert nitrogenous atmosphere was also used for predicting its stability. This analysis predicts with great accuracy the use of Chocolate Brown HT additive in the food industry or household use. Brown HT (E155) food additive characterization based on electrochemical methods was studied in the presence of different halide anions. By corroborating the data obtained by cyclic voltammetry and constant current electrolysis it has been observed that the electrochemical degradation efficiency of the BHT molecule has the highest value in the presence of bromide anions, and in the presence of fluoride ions has a minimum value.

Keywords

• chocolate food additive
• thermal analysis
• electrochemical stability
• UV-Vis spectrophotometry