Students produce a chromatogram using the colour extracted from jelly babies in the practical experiment C2. This shows that food colours are often mixtures containing several different pigments.
The manufacturers of jelly babies add colours to the sweets. In this investigation, students remove the colours from different jelly babies and use it to dye a piece of wool.
Food colourings are often added to make food look attractive and enhance its appeal. Students look at a range of food colourings and colours found in foods, such as beetroot and cabbage. The effects of pH on these coloured compounds are investigated.