Azorubine
Structural formula | |||||||||||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
General | |||||||||||||||||||
Surname | Azorubine | ||||||||||||||||||
other names | |||||||||||||||||||
Molecular formula | C 20 H 12 N 2 Na 2 O 7 S 2 | ||||||||||||||||||
External identifiers / databases | |||||||||||||||||||
|
|||||||||||||||||||
properties | |||||||||||||||||||
Molar mass | 502.43 g mol −1 | ||||||||||||||||||
safety instructions | |||||||||||||||||||
|
|||||||||||||||||||
Toxicological data | |||||||||||||||||||
As far as possible and customary, SI units are used. Unless otherwise noted, the data given apply to standard conditions . |
Azorubine (also Karmesin, E 122) is a red azo dye approved as food coloring and the disodium salt of a disulfonic acid .
Azorubin is used for beverages, confectionery and sugar confectionery , marzipan , pudding powder , jelly , canned fruit, ready-made soups, finished products, brown sauce, breadcrumbs, coloring agents for tablets and others.
Azorubine has a great chemical similarity to amaranth (E 123) and, like this substance, is suspected of acting as a trigger for pseudo-allergies .
Legal situation
Since July 21, 2010, foods containing the azo dye must be labeled in the European Union with a separate warning, the text of which reads: "May impair activity and attention in children."
Individual evidence
- ↑ Entry on E 122: Azorubine, Carmoisine in the European database for food additives, accessed on June 16, 2020.
- ↑ a b c Azorubine data sheet from Sigma-Aldrich , accessed on March 9, 2011 ( PDF ).
- ↑ Reinhard Wolff: Knallbunt is unhealthy , Die Tageszeitung from July 19, 2010, p. 9.
- ↑ European Food Safety Authority (EFSA): Assessment of the results of the study by McCann et al. (2007) on the effect of some colors and sodium benzoate on children's behavior - Scientific Opinion of the Panel on Food Additives, Flavors, Processing Aids and Food Contact Materials (AFC). ( Memento of June 6, 2010 in the Internet Archive ) In: EFSA Journal. 6, 2008, p. 660, doi : 10.2903 / j.efsa.2008.660 .