A lemon yellow colour with good all round stability, suitable for all foodstuffs.
Description | Light orange fine powder |
Colour Index Number | Colour Index reference | Associated FD & C | Approved Additive Code |
C.I.19140 | FOOD YELLOW 4 | FD & C YELLOW 5 | E102 |
Class | Light Stability | Heat Stability 100oc | Heat Stability 200oc |
Monoazo | 6 | 5 | 5 |
Solubility in water 20oc g/l | Pure Dye Content – Av. | Pantone Reference | Suitability for blending |
140 grams | 85% | 102 | yes |
Solubility in Glycerine g/l at 20oc | Solubility in 50% Isopropyl Alcohol | Solubility in 95% Isopropyl Alcohol | Solubility in Propylene Glycol |
140 | Slight Soluble | Insoluble | Soluble |
Alkali | Fruit Acids ( Citric/Tartaric) | Preservatives Benzoic Acid | Preservatives Sulphur Dioxide |
4 | 5 | 5 | 5 |
C.A.S Number | Volatile Matter at 135oc Sodium Chloride/Sulphate Max | Water insoluble Matter Max. Purity | Subsidiary dye Max |
1934-21-0 | 13% | 0.2% | 1.5% |
Dye intermediates Max. | Heavy Metals PPM – Max. | Lead PPM Max. | Arsenic PPM Max. |
0.5% | 40 | 10 | 1 |
Molecular Weight | Spectrometry –A | Spectrometry –B |
|
534.4 | Max in water at ca 485 nm at pH7 | Yellow solution in water |
|
Chemical Name Definition | Trisodium-5-hydroxy-1-(4-sulfonatophenyl)-4-(4-sulfonatophenylazo)-H-
pyrazole-3-carboxylate
Tartrazine consists essentially of trisodium 5-hydroxy-1-(4-sulfonatophenyl) (4-sulfonatophenylazo)-H-pyrazole-3-carboxylate and subsidiary colour matters together with sodium chloride and/or sodium sulfate as the principal uncoloured components.
Tartrazine is described as the sodium salt. The calcium and the potassium are also permitted. |
Structural Formula C16H9N4Na3O9S2 |
|
Organic Compounds other than colouring matters | [4-hydrazinobenzene sulfonic acid / 4-aminobenzene-1-sulfonic acid / 5-oxo-1-(4-sulfophenyl)-2-pyrazoline-3-carboxylic acid / 4,4'- diazoaminodi(benzene sulfonic acid) / Tetrahydroxysuccinic acid] - Total not more than 0.5% |
