Thin-layer chromatography (TLC) is by far one of the most common analytical methods used to achieve purposes, and it has many valuable analytical applications in the field of food analysis and quality control. As TLC has become such a widely used technique in food analysis laboratories, some examples of the major areas in which TLC can be used are seen. TLC can be considered to be as powerful a determination method as gas liquid chromatography and high performance liquid chromatography in determining minor components and residue analysis of food and food products. TLC can be considered as a simple method for determining storage stability of foods and food products. TLC was introduced in numerous laboratories for the separation of trace quantities of mixtures in research work and for routine investigations. Sorbents for TLC are, in order of importance, silica gel, alumina, kieselguhr and cellulose, as well as many other substances.