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Carmoisine is a synthetic azo dye commonly used as a food, pharmaceutical, and cosmetic colorant, known for its bright red to maroon hue.
Carmoisine is widely employed due to its stability, cost-effectiveness, and vibrant coloring properties across various pH ranges.
Carmoisine is regulated in many countries and is used within specific concentration limits, often labeled under food additive code E122.
CAS Number: 3567-69-9
EC Number: 222-657-4
Molecular Formula: C20H12N2Na2O7S2
Molecular Weight: 502.43 g/mol
Synonyms: Carmoisine, Azorubine, E122, Food Red 3, Acid Red 14, C.I. 14720, Brillantcarmoisin O, Red Synthetic Dye, Carmoisine Food Grade, Carmoisine Colorant, Water-Soluble Red Dye, Carmoisine Lake, Azo Red Dye
APPLICATIONS
Carmoisine is widely used in confectionery items such as candies, jellies, and gummy sweets for bright red coloration.
Carmoisine is included in bakery products like icings, cake decorations, and fillings to enhance visual appeal.
Carmoisine is used in beverages including flavored soft drinks, fruit juices, and cordials for vibrant coloring.
Carmoisine is incorporated into dairy products such as fruit yogurts and flavored milk to provide uniform coloring.
Carmoisine is applied in ice creams, sorbets, and frozen desserts to boost red or pink shades.
Carmoisine is used in ready-to-eat desserts and pudding cups for consistent color presentation.
Carmoisine is used in decorative edible ribbons for gourmet dessert plating.
Carmoisine is incorporated into molded fruit jellies shaped for children’s snacks.
Carmoisine is added to sugar glass candy for a vibrant stained-glass effect.
Carmoisine is used in red chili oil blends to enhance visual richness.
Carmoisine is applied in edible flower petals for cake toppers and salads.
Carmoisine is included in colored hummus variations with beetroot flavor.
Carmoisine is used in red coconut jelly desserts common in Asian cuisine.
Carmoisine is used in fruit-flavored gelatin capsules for health supplements.
Carmoisine is added to fruity whipped toppings for pies and desserts.
Carmoisine is used in edible slime toys designed for children’s edible crafts.
Carmoisine is incorporated into novelty sauces for themed party foods.
Carmoisine is applied in glow-in-the-dark candy coatings for visual effects.
Carmoisine is used in red gelatin salad molds for retro-style presentations.
Carmoisine is used in edible powders for cotton candy and spun sugar.
Carmoisine is included in kid-friendly toothpaste with strawberry flavor.
Carmoisine is added to dipping powders for sweets like sour belts and laces.
Carmoisine is used in instant tea blends with fruity flavors.
Carmoisine is incorporated into layered fruit cups for uniform red sections.
Carmoisine is applied in artistic chocolate painting for dessert decorations.
Carmoisine is used in edible stickers and printed images for cakes and cookies.
Carmoisine is added to sauces, jams, and preserves to maintain a fresh, appetizing appearance.
Carmoisine is used in seasonings and instant noodle flavor packets to distinguish red-colored varieties.
Carmoisine is found in breakfast cereals and snack bars with fruit inclusions or coatings.
Carmoisine is used in cosmetic products such as lipsticks, blush, and nail polish for vivid red coloring.
Carmoisine is incorporated into personal care items like soaps and shampoos for decorative tinting.
Carmoisine is used in bath bombs, lotions, and gels to create aesthetically appealing red tones.
Carmoisine is used in pharmaceutical syrups, lozenges, and tablets to enhance product identity.
Carmoisine is included in pediatric medicines and vitamin supplements to improve patient compliance.
Carmoisine is applied in capsule coatings and topical ointments for standardized appearance.
Carmoisine is found in pet foods and treats to simulate natural meat coloration.
Carmoisine is used in aquatic feed products for ornamental fish to enhance color.
Carmoisine is used in red velvet cake frostings to ensure a consistent vibrant hue.
Carmoisine is incorporated into sorbets and sherbets to enhance berry-inspired colors.
Carmoisine is used in candied fruits to restore or enhance their red color.
Carmoisine is applied in jelly beans for a bright, glossy finish.
Carmoisine is included in drinkable jellies for eye-catching color effects.
Carmoisine is added to marshmallows for strawberry and raspberry variants.
Carmoisine is used in powdered dessert toppings to visually match red fruit themes.
Carmoisine is applied in colored sugar crystals for decorative purposes.
Carmoisine is incorporated into food-grade decorations for cookies and cakes.
Carmoisine is used in clear fruit gels for an even, translucent red color.
Carmoisine is added to milk-based puddings with fruit toppings.
Carmoisine is used in colored pasta for visual distinction in gourmet meals.
Carmoisine is used in pharmaceutical lozenges for a fruity appearance.
Carmoisine is added to wound-care gels for cosmetic appeal.
Carmoisine is included in flavored chewing gums to match color with taste.
Carmoisine is used in dipping sauces for spring rolls and Asian appetizers.
Carmoisine is applied in colored tapioca pearls for bubble tea.
Carmoisine is used in liqueurs and alcoholic mixers for a rich red tone.
Carmoisine is incorporated into effervescent vitamin tablets for appealing color in solution.
Carmoisine is used in soft cheese products with red fruit layers.
Carmoisine is included in instant fruit-flavored custards for uniform color distribution.
Carmoisine is used in energy chews and gels for athletes.
Carmoisine is applied in flavored vinegar products for salad dressings.
Carmoisine is added to fruity granola bars with red berry inclusions.
Carmoisine is used in gummy vitamins to distinguish berry flavors.
Carmoisine is incorporated into festive icing gels for holiday-themed treats.
Carmoisine is used in powder drink sachets targeted at children.
Carmoisine is used in rose-flavored sweets for a soft red tone.
Carmoisine is applied in breakfast cereal coatings to indicate fruit flavor.
Carmoisine is included in microwaveable sweet rice cakes for color enhancement.
Carmoisine is used in lip balms to deliver a pinkish-red tint.
Carmoisine is added to flavored gelatin shots for vivid appearance.
Carmoisine is used in red-colored fondant for decorative baking.
Carmoisine is used in gel-based food pens for edible artwork.
Carmoisine is applied in decorative candy sprinkles and dragées.
Carmoisine is used in natural medicine syrups with berry flavors.
Carmoisine is included in fruit snack leathers for added color.
Carmoisine is used in powdered fruit drink dispensers.
Carmoisine is incorporated into pressed candy tablets with red fruit flavor.
Carmoisine is used in instant smoothie powders with red berry content.
Carmoisine is used in edible flowers for cake decorations.
Carmoisine is added to fruit-based jellies for donuts and pastries.
Carmoisine is used in baby teething biscuits with strawberry flavoring.
Carmoisine is applied in makeup crayons and novelty food cosmetics.
Carmoisine is used in layered puddings with distinct red fruit sections.
Carmoisine is included in diet jelly snacks with low sugar.
Carmoisine is used in raspberry swirl ice cream.
Carmoisine is incorporated into liquid food colors for home baking kits.
Carmoisine is applied in festive drinks and mocktails for themed events.
Carmoisine is used in fruit-flavored milkshakes sold in vending machines.
Carmoisine is used in industrial colorant applications for craft and hobby materials.
Carmoisine is used in soft drinks and beverages to achieve vibrant red or pink tones.
Carmoisine is added to flavored gelatins and jellies for bold visual appeal.
Carmoisine is incorporated into candy coatings and hard sweets to provide rich coloration.
Carmoisine is used in bakery fillings and icings to create bright red hues.
Carmoisine is applied in sugar confectionery like lollipops and chewing gums.
Carmoisine is included in dessert powders such as puddings and mousse mixes.
Carmoisine is used in instant drink powders and effervescent tablets for fruit-flavored products.
Carmoisine is added to syrups for shaved ice, slush, and ice pops.
Carmoisine is used in yogurt and dairy-based desserts for strawberry and raspberry flavor simulation.
Carmoisine is incorporated into processed cheeses and cheese spreads to modify or mask color.
Carmoisine is applied in spice blends to visually enhance chili or tandoori powders.
Carmoisine is used in savory sauces and marinades where red undertones are desired.
Carmoisine is included in instant noodle seasoning sachets to intensify broth appearance.
Carmoisine is used in pet treats and supplements to improve color uniformity.
Carmoisine is applied in pharmaceutical syrups to give a sweet and medicinal red color.
Carmoisine is used in tablet coatings and capsules for product identification.
Carmoisine is added to cosmetic lip glosses and blushes for a reddish tint.
Carmoisine is used in food-grade inks for printing edible decorations.
Carmoisine is incorporated into jams and fruit preserves to standardize red fruit tones.
Carmoisine is used in packaged fruit snacks for appealing color enhancement.
Carmoisine is applied in instant soup and broth mixes for a reddish tinge.
Carmoisine is used in compound coatings for bakery bars and cereals.
Carmoisine is included in sports and energy drinks for flavor association.
Carmoisine is used in emulsified salad dressings with fruit accents.
Carmoisine is applied in toothpastes and mouthwashes for color standardization.
Carmoisine is used in gelatin capsules to visually differentiate dosages.
Carmoisine is added to powdered cake mixes to mimic red velvet color.
Carmoisine is used in protein shakes and powders to align with fruity flavors.
Carmoisine is incorporated into fruit-flavored chewing tobacco and related products.
Carmoisine is used in perfumed granules and bath bombs for aesthetic color.
Carmoisine is regulated in many countries, with specific limits on daily intake.
Carmoisine can be combined with other colorants to achieve various shades of red, orange, or brown.
Carmoisine may cause sensitivity in susceptible individuals, especially children with hyperactivity concerns.
Carmoisine is not approved for use in some countries, such as the United States and Canada.
Carmoisine provides strong coloring power at low concentrations, offering economic efficiency in formulations.
DESCRIPTION
Carmoisine is a water-soluble synthetic red dye belonging to the azo class, derived from diazotization reactions involving aromatic amines.
Carmoisine is primarily supplied as a red to maroon powder or granular solid that readily dissolves in water.
Carmoisine imparts a strong red color in acidic to neutral environments and has moderate stability in alkaline conditions.
Carmoisine is often used in combination with other dyes to achieve various color tones in multi-flavored products.
Carmoisine does not contribute flavor and is chosen strictly for its visual impact.
Carmoisine is allowed in many countries under strict usage limits but is banned or restricted in others due to health concerns.
Carmoisine is a synthetic azo dye, typically red to dark red, classified as a water-soluble food colorant.
Carmoisine is chemically known as Acid Red 14 and is often labeled as E122 in food applications.
Carmoisine is stable under heat, light, and acidic conditions, making it ideal for processed foods.
Carmoisine dissolves easily in water but is insoluble in oils and organic solvents.
Carmoisine is commonly used in low-pH systems such as beverages and jams.
Carmoisine may cause hypersensitivity reactions in some individuals, especially those allergic to azo compounds or aspirin.
Carmoisine is subject to labeling requirements in the EU, where it must be listed along with a warning for hyperactivity in children.
Carmoisine has been evaluated by international food safety agencies, including the FAO/WHO JECFA and EFSA, with ADI (acceptable daily intake) limits established.
PROPERTIES
Common Name: Carmoisine
Appearance: Red to dark red powder or granules
Odor: Odorless
Solubility: Highly soluble in water
Color Hue: Bright red to maroon
Stability: Stable under acidic and neutral conditions
Melting Point: >300°C (decomposes)
pH Stability Range: Approx. 3.0–7.0
Light Stability: Moderate
Heat Stability: Good
Boiling Point: Not applicable (solid, decomposes)
E Number: E122
Density: ~1.4 g/cm³
Regulatory Status: Approved in EU, India, and other countries; banned in USA, Japan, Canada
Shelf Life: Typically 2–3 years when stored properly
Storage Conditions: Store in a cool, dry place in tightly sealed containers
FIRST AID
Inhalation:
Remove person to fresh air.
Seek medical attention if irritation or difficulty breathing occurs.
Skin Contact:
Wash thoroughly with soap and water.
Remove contaminated clothing and wash before reuse.
Seek medical advice if irritation persists.
Eye Contact:
Rinse cautiously with water for 15 minutes.
Remove contact lenses if present and easy to do.
Get medical help if redness or pain continues.
Ingestion:
Rinse mouth with water.
If large quantities are ingested, seek medical advice.
Treat symptomatically.
Note to Physicians:
Provide symptomatic and supportive care.
Monitor for allergic or hypersensitive responses.
HANDLING AND STORAGE
Handling:
Wear appropriate protective equipment including gloves and eye protection.
Avoid contact with skin, eyes, and clothing.
Prevent dust generation and inhalation during handling.
Ventilation:
Work in a well-ventilated area or use local exhaust ventilation if dust is generated.
Storage:
Keep in tightly sealed containers in a dry, well-ventilated area.
Protect from moisture, direct sunlight, and sources of ignition.
Do not store near oxidizing agents or strong acids.
Spill and Leak Procedures:
Sweep up using non-sparking tools.
Avoid creating dust.
Place in properly labeled containers for disposal in accordance with local regulations.
Handling Precautions:
Follow good hygiene practices.
Do not eat, drink, or smoke during handling.
Wash hands after use.
