Mechanism Study of the Formation of Indigo Carmine-Aluminum Hydroxide Lake for Food Use

摘要

Although aluminum lakes are widely used in food industry for dyeing demands, there is still a dearth in the understanding of the colorant lake formation mechanism. In this study, indigo carmine (IC) lake (IC—aluminum hydroxide complex), a frequently used blue lake in the food industry, was investigated in terms of kinetics, isotherms, properties of colloidal particles, infrared (IR) spectra, and titration curves. Pseudo-second-order model presented the strongest correlation with the kinetic data at all pH levels (R~2 ≥ 0.994). In pH range from 4 to 7, the colloidal particles of aluminum hydroxide were positively charged with zeta potential around 44 mV; a further pH increase induced to a decreased zeta potential, which reached negative levels at pH 10 and beyond. Diameter maximized at pH 10 (22.47 μm) and declined when the pH was reduced. Isotherm analysis showed that the adsorption followed monolayer adsorption patterns, as described by the Langmuir isotherm model. IR spectra indicated sulfonic acid groups participated in a chemical reaction during adsorption, and the titration assay further confirmed the formation of coordination bonds between sulfonic acid groups and aluminum atoms. This study profiled the reaction responsible for the formation of the blue lake and elucidated its reaction mechanism. Furthermore, the outcome could assist in improving the production efficiency of the lake through achieving higher reaction rate and adsorption capacity.