Studies on Polymeric Dyes. I. : Macromolecularization of Food Dyes

Several polymeric food dyes were synthesized and examined for their stabilities to light, oxidation, reduction and acute toxicity. Amino or hydroxyl group of food dyes were methacrylated and then polymerized by the use of IBN as catalyst. The polymeric food dyes thus obtained were more stable as for their physical and chemical properties compared with the corresponding food dyes. Especially acute toxicity was improved by polymerization.