PRODUCTS

CARMOISINE

CAS NO.: 3567-69-9
EC/LIST NO.: 222-657-4

Carmoisine is an azo dye consisting of two naphthalene subunits.
Carmoisine is a red solid.
Carmoisine is mainly used in foods that are heat-treated after fermentation.
Carmoisine has E number E122.

Edible Cherry Red Powder Food Coloring.
Carmoisine is used as a colorant in the production of liquid and solid substances in the food industry,
In addition, Cherry Red Powder Food Coloring has a water-soluble food coloring feature.
Cherry Red Powder Food Coloring is known as E code (E122).

Carmoisine / Carmoisine is used for Use in Cheese, Dried fruit and some alcoholic beverages, Medicines excipient and other conditions.

FOOD DYES are dyes used in coloring liquid or solid products produced in the food industry.
Apart from the food industry, FOOD DYES find areas of use in the cosmetic industry, detergent industry, cleaning products, play dough, colored stone making, and briefly in every production where there is human contact.
Carmoisine is encoded with the letter E) and a number next to it.
These codings are very important in terms of recognizing the sizes in the food industry.
Carmoisine (E 122) FOOD DYE is also a food dye that is widely used in the food industry and gives the color of CHERRY RED in the food products it is used in.

CARMOISINE FOOD DYE (E 122) is named with the coding.
Carmoisine has the feature of being a water-soluble food dye.

Carmoisine is a red dye that offers a red to maroon shade in applications.
Carmoisine consists essentially of disodium 4-hydroxy-3-(4-sulfonato-1-naphthylazo)- 1-naphthalenesulfonate and subsidiary coloring matters together with sodium chloride and/or sodium sulfate as the principal uncolored components.
Carmoisine is soluble in water and slightly soluble in ethanol.

Carmoisine is a Coloring agent used in many different products, both food and non-food consumer goods.
Carmoisine’s pretty much exclusively derived from one source, and is exclusively synthetic in origin.

Carmoisine is derived from Coal Tar, much like other Azo Dyes, and is also known as Carmoisine and/or Azorubine depending on which country the ingredient is being used and the context it’s mentioned.
Regardless, they all mean the same thing and are the same thing.

Carmoisine (E 122), Ponceau 4R (E 124) and Allura red (E 129), are synthetic azo dyes 7generally used to give red colour to syrups, soda and sweets.
They could be easily distinguished from the natural dyes, which are not electroactive, using differential pulse polarography.
The influence of the pH on the intensities and the potentials of the peaks was studied between pH 3 and 11, and acidic or strongly basic media appeared not convenient.
Carmoisine was shown that in a pH=9 phosphate buffer, the peaks of Carmoisine, Allura red and Ponceau 4R were well shaped and separated, allowing accurate identification and quantification, even if the three dyes were mixed.
No significant changes of the peak potentials were noticed in the commercial samples, and consequently the dyes can be identified without ambiguity.
A procedure using the standard addition technique was validated with test syrups.
The recovery was in the 96-105% range and the relative standard deviation was close to 1% for the three dyes.
The limits of quantification in the polarographic cell, estimated from the polarographic data, were 42, 43 and 34μgL - 1 for Carmoisine, Allura red and Ponceau 4R, respectively.
The method was applied to commercial soft drinks and sweets.
The results were compared to those obtained using liquid chromatography, and they appeared to be in good agreement.

Carmosine (E122) Lake Powder is a very dark red pigment ideal for use in chocolate or confectionery based oil applications.
Carmoisine may also be used in cosmetics or pharmaceuticals applications.
Lipid colour

Carmoisine Colour also known as Food Red 3 or Azorubin S or Brillantcarmoisin O or Acid Red 14 or Europe Known as E Number E122 or C.I. 14720 is a synthetic red food dye from the azo dye group.
Carmoisine is used for the purposes where the food is heat-treated after fermentation.
Used in Certain foods and beverages like cheeses, dried fruit, and some alcoholic beverages.
Carmoisine is used in US, Europe, Asia and Australia.

Carmoisine is a red solid.
Carmoisine is mainly used in foods that are heat-treated after fermentation.
Carmoisine is an azo dye consisting of two naphthalene subunits.
In the US, this color was listed in 1939 as D&C Red No.
Reference standards of Carmoisine API, and its pharmacopeial, non pharmacopeial impurities, and stable isotopes are listed below

Carmoisine is a synthetic azo dye, commonly added to food, beverages, medicine, and cosmetics.
Carmoisine is frequently used alone or in combination with Allura red (E 129) and Ponceau 4R synthetic dyes.
Carmoisine is reported to be used for purposes where the food needs to be heat-treated post-fermentation.

Carmoisine, known by the code E 122, is a synthetic food dye.
The origin of this product, which originates from India, also has a water-soluble feature.
This food dye, which has a powder form, can be tried on many different products by including it in the production area

Carmoisine is another synthetic food dye in the red to maroon colour range.
Carmoisine is in the azo dye group

Carmoisine (E122) is a synthetic azo dye that is generally used to give a red color to food products.
In this work, a sensitive and simple method was developed for the determination of carmoisine based on cloud point extraction.
To obtain the optimum conditions for the extraction efficiency of carmoisine, the effects of different analytical parameters such as H2 SO4 concentration, concentration of Triton X-114, and equilibrium temperature were studied.
The calibration graph was linear between 0.05 and 5.0 µg/mL and the detection limit based on three times the standard deviation of the blank was 7.2 µg/L.
The method was applied under the optimum experimental conditions for the analysis of carmoisine in several drink samples and a medicine.
The relative standard deviations of the determinations were less than 5%.
The proposed method could be used as a rapid screening method for carmoisine detection in food samples.

Carmoisine is a synthetic acid dye containing both NN and CC chromophore groups (pyrazolone dye).
Carmoisine is a red dye; soluble in water; melting point >300 C; used in coloring food, cosmetics and meications (C.I. Food Red 3).
But it is banned by the FDA due to carcinogen suspect.
The chemical designation is 4-hydroxy-3-(4-sulfonato-1- naphthylazo) naphthalene-1-sulfonate, disodium salt.
Acid dyes are water-soluble dyes employed mostly in the form of sodium salts of the sulfonic or carboxylic acids.
They are anionic which attach strongly to cationic groups in the fibre directly.
They can be applicable to all kind of natural fibres like wool, cotton and silk as well as to synthetics like polyesters, acrylic and rayon.
But they are not substantive to cellulosic fibres.
They are also used in paints, inks, plastics and leather.

Carmoisine, also named Azorubine, Food red 3, or E122 in Europe, is a synthetic dye belonging to the azo dye class.
Carmoisine is added to food, beverages, medicine, and cosmetics to give a red color.
Synthetic dyes can give more stable color to food and because of this reason they have a wide range of applications.
At present, in many developed countries some dyes are permitted for use as food coloring agents, while many others have
been banned in the last two decades due to their toxicity and carcinogenicity.
One of these dyes is carmoisine and it can cause potential toxicity during its transmission and metabolism in the human body and it can affect adversely and alter biochemical markers in vital organs, e.g., the liver and kidneys, not only at higher doses but also at low doses.
1−6 Accurate and reliable methods for the determination of carmoisine is a requirement to ensure and control food safety

grade :
analytical standard

Quality Level :
100

assay :
≥98.0% (HPLC)

form :
neat

shelf life :
limited shelf life, expiry date on the label

application(s)

HPLC: suitable
gas chromatography (GC): suitable

Featured Industry

Cleaning Products :
Cosmetics

Food and Beverages :
Personal Care

format :
neat

Since it has a water-soluble structure, it creates an area of application that can be tried and applied with a form that you can really get efficiency in different sectors.
This area is shaped by a structure that carries with it the widest possible effects.
In this context, its functioning in food and other sectors can also be tested.

As mentioned, Carmoisine is an azo dye.
Other azo dyes include Allure Red, Sunset Yellow FCF, and Tartrazine.
An azo dye is a chemical compound where two hydrocarbon groups are joined by two nitrogen atoms.
The letters azo are derived from the french word for nitrogen, azote.
An azo dye is a chemical compound where two hydrocarbon groups are joined by two nitrogen atoms.
The letters azo are derived from the french word for nitrogen, azote.

Azo dyes account for roughly 60 to 70% of all dyes used in the food and textile industries.
The reason they are so popular is that azo dyes are cheap to produce and are more stable than most natural food dyes.

Carmoisine is often used when the food is heat-treated.

Product Code : GK.14720.1000
CAS Number : 3567-69-9
Color Index Number : 14720
Chemical Formula : C20H12N2Na2O7S2
Molecular Weight : 502.43 g/mol
Appearance : Dark Red, Brownish, Powder
Packaging Options : 1 Kg – 5 Kg – 10 Kg – 25 Kg
Packaging Type : Plastic, HDPE Bucket or Jar
Storage Conditions at Room Temperature
HS Code : 3204 19 89

In the US, this color was listed in 1939 as FD&C Red No. 10 for use in externally applied drugs and cosmetics.
Carmoisine was delisted in 1963 because no party was interested in supporting the studies needed to establish safety.
Carmoisine was not used in food in the US.

In the EU, Carmoisine is known as E number E122, and is authorized for use in certain foods and beverages, such as cheeses, dried fruit, and some alcoholic beverages, and is permitted for use as an excipient in medications.

There are no provisions for Carmoisine in the Codex Alimentarius.

Carmoisine is used as a colorant in beverages, desserts, candies, play dough, colored stone making, and ice creams.

Carmoisine is derived from Coal Tar, much like other Azo Dyes, and is also known as Carmoisine and/or Azorubine depending on which country the ingredient is being used.

Typical applications include beverages, confectionery, bakery, dairy fats and oil, meat, seafood, snacks, dry mixes and seasonings, fruit preparation, convenient food, flavors, and pharmaceuticals.

Carmoisine is used for Use in cheeses, Dried fruit and some alcoholic beverages, Excipient in medications and other conditions.

This salt may also be used for purposes not listed in this medication guide.

Carmoisine is especially used to give the Cherry Red color to foods.
As a matter of fact, it is a mixture consisting of components with coloring properties.
Food dyes are also used in the food and pharmaceutical industries to mask unwanted colors in the final product.
Food dyes are not used directly by the end consumer.
Carmoisine is used by adding to product formulas at “g/kg” level during industrial food production.

Refer to the product′s Certificate of Analysis for more information on a suitable instrument technique.
Contact Technical Service for further support.
Carmoisine may be used as an analytical reference standard for the quantification of the analyte in the following:
Food samples using spectrophotometric analysis technique.
Sweets and beverages using differential pulse polarography.
Synthetic mixtures and beverages using high performance liquid chromatography with diode array detection

In terms of the food sector, Carmoisine may become possible to adapt to many different products such as beverages, desserts, ice creams and confectionery.
Apart from this, Carmoisine is also used in shampoos, bath foams, liquid soaps, toothpastes, alcohol-based perfumes and mouthwashes.
In addition to all these, Carmoisine is possible to transfer to dishwashing detergents in the detergent sector.

While still in use in Europe,Carmoisine is not on the lists of approved food colours in the U.S
Carmoisine is also not approved in Canada.

Common uses include:

Baked Products
Condiments
Candy and Cough Drops
Drinks
Ice Cream
Jelly Crystals

Carmoisine food coloring, which is in the class of synthetic food dyes, is used in limited quantities in the products allowed in the food codex.
Carmoisine is used in ice cream production, iced drinks, carbonated drinks when necessary, fruit soda production.
Carmoisine is also used in the production of pastry and confectionery products, jellies, flavored beverages, sugary and low-sugar chewing gum varieties, bakery products, pastry, etc.
Apart from food, Carmoisine is also used in the coloring of many products that come into contact with people, such as pharmaceuticals, cosmetics, detergent products, auto care products, a small amount of agricultural products, cleaning products, colored stones, play dough, etc.
Carmoisinegives a red color and is soluble in water.

IUPAC NAME:

1-Naphthalenesulfonic acid, 4-hydroxy-3-((4-sulfo-1-naphthalenyl)azo)-, disodium salt

Azo Rubine

C.I. Acid Red 14

Carmosine

Chromotrope FB

disodium (3Z)-4-oxo-3-[(4-sulfonatonaphthalen-1-yl)hydrazinylidene]naphthalene-1-sulfonate

disodium 4-hydroxy-2-[(E)-(4-sulfonato-1-naphthyl)diazenyl]naphthalene-1-sulfonate

SYNONYMS:

Disodium 4-hydroxy-3-[(4-sulfo-1-naphthalenyl)azo]-1-naphthalenesulfonate,
Acid Red 14,
Mordant Blue 79,
Chromotrope FB