A general purpose colour with excellent stability to high temperatures, making it particularly suitable for caked and biscuits.
Description | Red to Brown fine powder |
Colour Index Number | Colour Index reference | Associated FD & C | Approved Additive Code |
C.I.20285 | FOOD BROWN 3 |
| E155 |
Class | Light Stability | Heat Stability 100oc | Heat Stability 200oc |
Disazo | 5 | 5 | 5 |
Solubility in water 20oc g/l | Pure Dye Content – Av. | Pantone Reference | Suitability for blending |
150 grams | 70% | 187 | yes |
Solubility in Glycerine g/l at 20oc | Solubility in 50% Isopropyl Alcohol | Solubility in 95% Isopropyl Alcohol | Solubility in Propylene Glycol |
140 | Slightly Soluble | Insoluble | Slightly Soluble |
Alkali | Fruit Acids ( Citric/Tartaric) | Preservatives Benzoic Acid | Preservatives Sulphur Dioxide |
4 | 4 | 5 | 4 |
C.A.S Number | Volatile Matter at 135oc Sodium Chloride/Sulphate Max | Water insoluble Matter Max. Purity | Subsidiary dye Max |
4553-89-3 | 30% | 0.2% | 1% |
Dye intermediates Max. | Heavy Metals PPM – Max. | Lead PPM Max. | Arsenic PPM Max. |
0.5% | 40 | 10 | 1 |
Molecular Weight | Spectrometry –A | Spectrometry –B |
|
652.57 | Max in water at ca 460 nm at pH7 | Red Brown solution in water |
|
Chemical Name Definition | Disodium 4,4'-(2,4-dihydroxy-5-hydroxymethyl-1,3-phenylene bisazo) di (naphthalene-l-sulphonate) Chocolate Brown consists essentially of disodium 4,4'-(2,4-dihydroxy-5-hydroxymethyl-1,3-phenylene bisazo) di (naphthalene-l-sulfonate) and subsidiary colouring matters together with sodium chloride and/or sulfate as the principal uncoloured components.
Chocolate Brown is described as the sodium salt. The calcium and the potassium salt are also permitted. |
Structural Formula C17H18N4Na2O9S2 |
|
Organic Compounds other than colouring matters |
[4-aminonaphthalene-l-sulfonic acid] - Not more than 0.7% |
