PRODUCTS

CARMOISINE

Carmoisine is mainly used in foods that are heat-treated after fermentation.
Carmoisine is primarily used in candy, jellies, fruit preparations, sauces, seasonings, and beverages.
Carmoisine is also found in cosmetics (lipsticks) and pharmaceuticals.

CAS Number: 3567-69-9
EC Number: 217-699-5
E number: E122 (colours)
Chemical formula: C20H12N2Na2O7S2
Molar mass: 502.44g/mol

SYNONYMS:
disodium 4-hydroxy-3-[(E)-(4-sulfonato-1-naphthyl)diazenyl]naphthalene-1-sulfonate, Other names, carmoisine, Food Red 3, Azorubin S, Brillantcarmoisin O, Acid Red 14, C.I. 14720, disodium 4-hydroxy-3-((4-sulphonatonaphthyl)azo)naphthalenesulphonate, acid brilliant rubine 2g, acid brilliant rubine 2gt, acid chrome blue ba, acid chrome blue FBS, acid fast red fb, acid red 14 (c.i. 14720), azo rubin S, brilliant carmoisine, c.i. 14720, C.I. acid red 14, disodium salt, C.I. acid red No. 14, carmoisine, chromotrope FB (c.i. 14720), CI acid red 14, disodium salt, CI food red 3, disodium (3E)-4-oxo-3-[(4-sulfonatonaphthalen-1-yl)hydrazinylidene]naphthalene-1-sulfonate, disodium 4-hydroxy-3-((4-sulfonatonaphthyl)azo) naphthalene sulfonate (c.i. 14720), disodium 4-hydroxy-3-((4-sulphonatonaphthyl)azo)naphthalenesulphonate, disodium salt of 2-(4-sulpho-1-naphthylazo)-1-naphthol-4-sulphonic acid, 4- hydroxy-3-((4-sulfo-1-naphthalenyl)azo)-1-naphthalenesulfonic acid, disodium salt, 4- hydroxy-3-((4-sulpho-1-naphthalenyl)azo)-1-naphthalenesulphonic acid, disodium salt, 4- hydroxy-3,4'-azodi-1-naphthalenesulfonic acid, disodium salt, 4- hydroxy-3,4'-azodi-1-naphthalenesulphonic acid, disodium salt, mordant blue 79 (c.i. 14720), 1- naphthalenesulfonic acid, 4-hydroxy-3-((4-sulfo-1-naphthalenyl)azo)-, disodium salt, 1- naphthalenesulfonic acid, 4-hydroxy-3,4'-azodi-, disodium salt, 2-(4- sulfo-1-naphthylazo)-1-naphthol-4-sulfonic acid, disodium salt, 2-(4- sulpho-1-naphthylazo)-1-naphthol-4-sulphonic acid, disodium salt, azorubine, DTXSID3021225, RefChem:1077425, DTXCID001437202, Carmoisine, 3567-69-9, Chromotrope FB, Acid red 14, Azo Rubine, C.I. Acid Red 14, Azorubin, C.I. 14720, Acid Rubine, C.I. Food Red 3, Karmesin, Nacarat, Brilliant Crimson Red, Carmoisine bss, Carmoisine ba, Carmoisine fu, Carmoisine ws, Carmoisine S, Carmoisine supra, Carmoisine W, Solar Rubine, Chromotrop FB, HD Carmoisine, Azo rubine af, Carmoisine GRN, Carmoisine LAS, Azo Rubin Extra, Cilefa Rubine R, Acetacid Red B, Kiton Rubine R, Crimson EMBL, Erio Rubine B, Java Rubine N, Nacarat A Export, Azo rubin XX, Eurocert Azorubine, Fenazo Red C, Hexacol Carmoisine, Azo Rubine LZ, Azo Rubine XX, Neklacid rubine W, Tertracid Red CA, Acid Rubine Extra, Airedale carmoisine, Hispacid Rubine F, Pontacyl Rubine R, Carmoisine BA-CF, Crimson 2EMBL, Kiton Crimson 2R, Bucacid Azo Rubine, Hidacid Azo Rubine, Standacol carmoisine, Amacid carmoisine B, Brilliant Carmoisine, Calcocid Rubine XX, Solochrome Blue FB, Acid Fast Red FB, Nacarat (VAN), Azo rubine extra lc, Food Red 5, HD Carmoisine Supra, Kenachrome Blue 2R, Atul Crystal Red F, Neklacid Azorubine W, Azo Rubine for Food, Tertrochrome Blue FB, CI ACID RED 14, Certicol Carmoisine S, Acid Chrome Blue BA, Amacid Chrome Blue R, C.I. Acid Red 14, Disodium Salt, Diadem Chrome Blue G, Diadem Chrome Blue R, Nacarat Extra Pure A, Acid Chrome Blue 2R, Chrome Fast Blue 2R, Omega Chrome Blue FB, Acid Chrome Blue FBS, Atul Acid Crystal Red, Food Red 3, Brilliant Acid Rubine M, Nylomine Acid Red P4B, CI 14720, Acid Brilliant Rubine 2G, Acid Chrome Blue BA-CF, Azorubin (E122), Brasilan Azo Rubine 2NS, Brilliant Crimson 2R.FQ, Edicol Supra Carmoisine W, Acid Brilliant Rubine 2GT, Edicol Supra Carmoisine WS, Lighthouse Chrome Blue 2R, Eniacid Brilliant Rubine 3B, Azo Rubine S Specially Pure, Azo rubine (biological stain), C.I. Acid Red No. 14, Ext D and C Red No. 10, 11959 Red, L. Red Z 3040, NCI-C53849, Fruit Red A Extra Yellowish Geigy, Hexacol carmoisine conc., C.I. Mordant Blue 79, DR4641L47F, Poloxal Red 2BRED #1411959 Red, 1-Naphthalenesulfonic acid, 4-hydroxy-3-((4-sulfo-1-naphthalenyl)azo)-, disodium salt, E 122, Acid Brilliant Rubine A2G conc., MFCD00003978, disodium;4-hydroxy-3-[(4-sulfonatonaphthalen-1-yl)diazenyl]naphthalene-1-sulfonate, Poloxal Red 2B, CI Acid Red, Disodium 2-(4-sulfo-1-naphthylazo)-1-naphthol-4-sulfonate, Azo Rubine (Technical Grade), Carmoisin [German], CI Food Red 3, 2-(4-Sulfo-1-naphthylazo)-1-naphthol-4-sulfonic acid, disodium salt, Carmoisin, Nacarat Extra Pure 1A, 4-Hydroxy-3-((4-sulfo-1-naphthalenyl)azo)-1-naphthalenesulfonic acid, disodium salt, Brilliant Crimson 2R. FQ, Sodium 4-hydroxy-3-((4-sulfonatonaphthalen-1-yl)diazenyl)naphthalene-1-sulfonate, Cerven kysela 14 [Czech], Red #14, Cerven kysela 14, 1-Naphthalenesulfonic acid, 4-hydroxy-3-(2-(4-sulfo-1-naphthalenyl)diazenyl)-, sodium salt (1:2), CCRIS 163, Schultz Nr. 208 [German], NSC-7807, Cerven potravinarska 3 [Czech], Ext D & C Red No. 10, Schultz Nr. 208, Cerven potravinarska 3, CI Acid Red 14, disodium salt, HSDB 4137, NSC 7807, EINECS 222-657-4, UNII-DR4641F47F, Carmoisine B, 1-Naphthalenesulfonic acid, 4-hydroxy-3-[2-(4-sulfo-1-naphthalenyl)diazenyl]-, sodium salt (1:2), Disodium 2-(4-sulpho-1-naphthylazo)-1-naphthol-4-sulphonate, 4-Hydroxy-3,4'-azodi-1-naphthalenesulfonic acid, disodium salt, AZORUBINE [MI], 1-Naphthalenesulfonic acid, 4-hydroxy-3,4'-azodi-, disodium salt, 4-Hydroxy-3,4'-azodi-1-naphthalenesulphonic acid, disodium salt, CARMOISINE E122, CARMOISINE [IARC], 2-(4-Sulpho-1-naphthylazo)-1-naphthol-4-sulphonic acid, disodium salt, CI-FOOD RED 3, Disodium salt of 2-(4-sulpho-1-naphthylazo)-1-naphthol-4-sulphonic acid, AZORUBINE [USP-RS], CARMOISINE [MART.], 4-Hydroxy-3-((4-sulpho-1-naphthalenyl)azo)-1-naphthalenesulphonic acid, disodium salt, SCHEMBL42707, CARMOISINE (E122), SCHEMBL342870, Carmoisine, analytical standard, INS NO.122, orb1299378, orb3139401, SCHEMBL2833594, CHEMBL1552837, SCHEMBL29360316, SCHEMBL29360683, CHEBI:82414, INS-122, MSK2414, OJNIRNOPCQQNRY-JZFXEGLSSA-L, Chromotrope FB, Dye content 50 %, Disodium 4-hydroxy-3-((4-sulphonatonaphthyl)azo)naphthalenesulphonate, C.I. ACID RED 14 [HSDB], AKOS004901410, AKOS040759294, Azo Rubine (50per cent Dye content), FF40984, disodium 4-hydroxy-3-[(E)-(4-sulfonato-1-naphthyl)diazenyl]naphthalene-1-sulfonate, NCGC00164088-01, DA-62072, A0580, CI-(1975)NO.14720, E-122, NS00013473, ST50410022, C19358, D88283, Azorubin (E122) 100 microg/mL in Acetonitrile, F813749, Q409676, 4-hydroxy-3-[(4-sulfonaphthyl)diazenyl]naphthalenesulfonic acid, sodium salt, sodium salt, Disodium 4-hydroxy-3-[(4-sulfonatonaphthalen-1-yl)diazenyl]naphthalene-1-sulfonate, disodium;(3E)-4-oxo-3-[(4-sulfonato-1-naphthyl)hydrazono]naphthalene-1-sulfonate, sodium (E)-4-hydroxy-3-((4-sulfonatonaphthalen-1-yl)diazenyl)naphthalene-1-sulfonate, Azorubine, Carmoisine, E122, E-122, Food Red 3, CI Food Red 3, CI 14720, Acid Red 14, Carmoisine O, Azorubin S, Brilliant Carmoisine O, Cardinal Red 3B, 4-Hydroxy-3-(4-sulfo-1-naphthalenyl)azo-1-naphthalemesulfonic acid disodium, Azorubine, Carmoisine, E122, E-122, Food Red 3, CI Food Red 3, CI 14720, Acid Red 14, Carmoisine O, Azorubin S, Brilliant Carmoisine O, Cardinal Red 3B, Azorubine, C.I. 14720, Acid Red 14, E122 (European food additive code), Chromotrope FB, Azorubine, Food red 3, Acid Red 14, Disodium 4-hydroxy-3-[(4-sulfo-1-naphthalenyl)azo]-1-naphthalenesulfonate, Mordant Blue 79

Carmoisine (E122), also known as carmoisine, is a synthetic red azo dye used as a food coloring agent to give beverages, jellies, jams, and dairy products a vibrant red hue.
Carmoisine is widely used in the EU and other regions, particularly in heat-treated foods.
Carmoisine is red to maroon powder or granules, highly water-soluble.

Carmoisine, also known as carmoisine, is an azo dye consisting of two naphthalene subunits.
Carmoisine is a red solid.
Carmoisine has E number E122.

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.
Carmoisine is a monoazo dye that occurs as red powder or granules.
Carmoisine is principally the disodium salt of 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 may be converted to the corresponding aluminum lake.
Carmoisine usually comes as a disodium salt.
Carmoisine is a red to maroon powder.

Carmoisine has E number E122.
Some of the foods Carmoisine can be present in are blancmange, marzipan, Swiss roll, jams, preserves, yoghurts, jellies, breadcrumbs, and cheesecake mixes.
Carmoisine is a red synthetic azo dye authorised as a food additive under E 122.

Carmoisine is chemically very similar to amaranth (E 123).
Carmoisine appears to cause allergic or intolerance reactions, particularly amongst those with an aspirin intolerance.
Carmoisine is an azo dye that can be used as a food additive.

Carmoisine has good all-round stability and is available in both lake and dye forms.
Carmoisine is an organic molecular entity.
The food additive Carmoisine, is a red synthetic azo dye.

Carmoisine can also be found under the name carmoisine or cardinal 3B.
Carmoisine is prepared by the coupling reaction between diazonium salt and a coupling component which is 4-hydroxy-1-naphthalene sulphonic acid (Neville-Winter acid).
Carmoisine is obtained synthetically from α-naphthylamino-4-sulfonic acid diazo and α-naphthol-4-sulfonic acid

Carmoisine is a water soluble synthetic dye.
Carmoisine is available in the form of red powder.
Carmoisine is an azo dye produced only by chemical synthesis as a disodium salt.

In its dry form, Carmoisine appears red to maroon.
Carmoisine has E number E122.
Carmoisine is a food additive E122 that belongs to the group of azo dyes (synthetic red colorants).

Carmoisine is derived from coal tar.
Carmoisine was developed as an alternative to natural dyes (such as carmine).
Carmoisine provides stable product coloring, high solubility, and resistance to light, pH, and temperature.

Carmoisine is produced through synthetic organic synthesis.
The starting material is aniline or its derivatives containing an amino group.
Aniline itself is produced from benzene, which is derived from petroleum products.

The chemical formula of Carmoisine is C20H12N2Na2O7S2.
Carmoisine began to be widely used in the food industry in the 1950s–1960s.
Carmoisine is usually supplied to manufacturers in the form of its disodium salt — a powder ranging from red to dark burgundy.

Carmoisine is the intensely red dye E 122, used in many food and beverage products.
As a highly concentrated powder (85%), Carmoisine is perfect for giving foods and drinks a vibrant red color.
This red food coloring, Carmoisine, is water-soluble and, unlike other food dyes, remains colorfast even in acidic foods, as well as under light and high temperatures.

Furthermore, Carmoisine is free from animal-derived ingredients.
Thanks to Carmoisine's good solubility and strong coloring power, only a small amount of dye is needed to achieve impressive results.
Carmoisine is a reliable, intensely red food coloring in powder form, ideal for both private and industrial use in a wide range of products

Carmoisine is a synthetic monoazo dye belonging to the class of azo compounds characterized by the –N=N– azo linkage.
Carmoisine is widely used as a food colorant (E122) to impart red to dark red coloration in processed products.
Carmoisine is typically manufactured through diazotization and azo coupling reactions involving aromatic amines and naphthalene derivatives, and it is commonly present as a disodium salt.

Carmoisine is derived from petroleum-based intermediates (coal tar origin) and has been used industrially since the mid-20th century due to its stability, cost efficiency, and strong coloring ability.
Carmoisine is chemically described as disodium 4-hydroxy-3-(4-sulfonato-1-naphthylazo)naphthalene-1-sulfonate, and its structure consists of two naphthalene rings connected by an azo linkage.
Carmoisine belongs to the CI (Color Index) system as CI 14720 and is classified as an acid dye (Acid Red 14).

Carmoisine, also known as Carmoisine (E122), is a synthetic red azo dye widely used in the food industry to impart red to maroon hues to various products.
Carmoisine, also known as Food Red 3, is a synthetic azo dye used as a red food coloring agent in jams, jellies, dairy products, and beverages.
Carmoisine is a water-soluble powder with high stability to heat and light.

Carmoisine is a synthetic azo dye that appears as a red powder.
Carmoisine is soluble in water (120 g/L).
Carmoisine, also known as Food Red 3, is a synthetic red color food dye and part of the azo family of dyes.

Carmoisine has a water solubility level of 120 grams per litre and is used as a food or beverage additive in UK and some other countries.
Carmoisine has the Color Index No. 14720 and is used primarily in desserts and sugary food products, such as jams and cheesecakes.
Carmoisine, Food Red 3, Azorubin S, Brillantcarmoisin O, Acid Red 14, or C.I. 14720 is a synthetic red food dye from the azo dye group.

Carmoisine usually comes as a disodium salt.
Carmoisine is a red to maroon powder.
Carmoisine Red is a synthetic azo dye with the formula C₂₀H₁₂N₂Na₂O₇S₂, a bright red color.

Carmoisine color is a red food dye which gives an appearance of red to maroon shade in the applications and can also be used as pink food coloring.
To achieve shades of reds and maroons, manufacturers can opt for this artificial food coloring, Carmoisine, that is suitable for all edible purposes.
Along with great stability to pH, Carmoisine offers excellent stability to heat and light making the application user-friendly.

Carmoisine color’s range of applications as mentioned above are of varied degrees.
Carmoisine is a synthetic food coloring with the chemical formula C20H12N2Na2O7S1.
Carmoisine is in powder form and has a cherry red color.

Carmoisine is water-soluble.
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 of food grade quality; however, its use may be subject to specific restrictions under applicable food regulations.
Carmoisine is a synthetic powdered food coloring.
Carmoisine gives a cherry red color.

Carmoisine is commonly used as a food coloring agent (such as Allura Red (Flag Red) E129, Brilliant Blue (Bright Blue) E133, Chocolate Brown (Brown) E155, Dark Brown (Dark Brown) E155, Pea Green (Green) E142, Ponceau 4R (Red) E124, Sunset Yellow (Orange) E110, Tartrazine (Yellow) E102, Titanium Dioxide (White) E171) .
Carmoisine's physical form is powder.

Carmoisine is soluble in water.
Carmoisine (Cherry Red) is listed among food additives with the code E122.
Carmoisine is a synthetic azo dye widely used as a food colorant under the designation E122.

Carmoisine belongs to the class of monoazo compounds, characterized by the presence of an azo (-N=N-) functional group linking aromatic structures.
Carmoisine is typically produced through diazotization and coupling reactions involving naphthalene derivatives, resulting in a highly stable, water-soluble dye.
This vibrant red, Carmoisine, not only enhances visual appeal but can also be blended into many recipes, adding its own unique flavor.

Using Carmoisine, which is gaining popularity in the food world, it's possible to create creative and colorful recipes.
Creating colorful recipes with Carmoisine (E122) is quite fun.
Carmoisine offers a richness in both appearance and taste.

Carmoisine's a perfect choice for attracting children's attention.
Carmoisine appears as a reddish to dark brown powder or granules with strong coloring capacity.
Carmoisine is highly soluble in water, producing a vivid red solution, while showing very limited solubility in organic solvents.

Carmoisine exhibits excellent thermal stability, maintaining its color even under high-temperature processing conditions such as baking or pasteurization.
Carmoisine also demonstrates good stability over a wide pH range, particularly in acidic and neutral environments, making it suitable for diverse formulations.
Chemically, Carmoisine contains two sulfonate (-SO₃⁻) groups, which confer its anionic nature and water solubility.

The azo linkage (-N=N-) acts as the chromophore responsible for its coloration.
Carmoisine shows a maximum absorption wavelength around 510–520 nm, corresponding to its red color.
Carmoisine has a high decomposition temperature (above 300°C) rather than a sharp melting point, reflecting its ionic structure.

Under extreme oxidative or reducing conditions, the azo bond may break, potentially forming aromatic amines.
Carmoisine is a synthetic monoazo dye widely used as a colorant in food, pharmaceutical, and cosmetic industries.
Carmoisine belongs to the class of azo compounds, which are characterized by the presence of an azo (-N=N-) linkage connecting aromatic rings.

Carmoisine is typically produced through diazotization of aromatic amines followed by azo coupling with naphthalene derivatives, resulting in a highly stable and intensely colored compound.
Carmoisine is commonly available in the form of its disodium salt, which enhances its solubility and usability in aqueous systems.
Due to its strong red coloration and stability, it has become a widely used additive under the code E122.

Carmoisine is chemically identified as disodium 4-hydroxy-3-(4-sulfonato-1-naphthylazo)naphthalene-1-sulfonate.
Carmoisine belongs to the Color Index (CI) system as CI 14720 and is classified as an acid dye (Acid Red 14).
Carmoisine's structure consists of two aromatic naphthalene rings linked by an azo bond, with sulfonate groups enhancing water solubility and ionic character.

Carmoisine is typically manufactured in controlled industrial processes to ensure purity and compliance with food-grade specifications.
Carmoisine is a red food coloring identified under the number E122 .
This nitrogenous compound, Carmoisine, is a disodium salt of 1-hydroxy-2 - naphthalenesulfonic-1-(4-sulfo-naphthylazo)-2-hydroxy-1-naphthalenesulfonic acid.

Carmoisine, also known as Acid Red 14, Red 10, and Food Red 3, is a dye belonging to the group of azo dyes.
Carmoisine is a synthetic red food dye consisting of two naphthalene subunits.

USES and APPLICATIONS of CARMOISINE:
Carmoisine is primarily used as a coloring agent in the food industry, where it provides an appealing red or pink hue to products such as confectionery, soft drinks, jams, jellies, desserts, sauces, and processed foods.
Its high solubility and stability make Carmoisine especially suitable for products undergoing thermal processing or long storage.
In addition to food applications, Carmoisine is also used in cosmetics (e.g., decorative makeup, lip products), pharmaceuticals (as an excipient or coating dye), and occasionally in industrial formulations.

Carmoisine is often blended with other dyes to achieve complex color shades such as purple, brown, or green.
Carmoisine is used for the purposes where the food is heat-treated after fermentation.
Common Uses of Carmoisine: Typical applications include beverages, confectionery, bakery, dairy fats and oil, meat, seafood, snacks, dry mixes and seasonings, fruit preparation, convenient food, and pharmaceuticals.

In the US, Carmoisine was listed in 1939 as Ext. D&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 is mainly used in foods that are heat-treated after fermentation.

Carmoisine is primarily used in candy, jellies, fruit preparations, sauces, seasonings, and beverages.
Carmoisine is also found in cosmetics (lipsticks) and pharmaceuticals.
Carmoisine is used for foods such as soups, beverages, confectionery, pudding powder, jelly, fruit preserves, colorants for tablet coatings, etc.

A cool crimson red (122), Carmoisine, is used extensively in a variety of foods and pharmaceuticals.
Carmoisine is used in decorative cosmetics.
Carmoisine exhibits good light fastness.

Carmoisine is mainly used in foods which are heat-treated after fermentation.
Carmoisine E 122 in powder form is especially versatile: Carmoisine is commonly used in confectionery, soft drinks, desserts, baked goods, soups, sauces, fondant, and other food products to achieve an appealing and even red color.

The consistency or taste of the products is not negatively affected.
Carmoisine is also used in cosmetics, the cleaning industry, and the textile industry to create products in an attractive red shade.
The food coloring, Carmoisine, can be added directly to dough, drinks, or water-based cosmetic preparations depending on the application.

Carmoisine is extensively used as a coloring agent in the food industry, where it provides red, pink, or purple shades in products such as confectionery, soft drinks, flavored yogurts, desserts, jams, jellies, sauces, and processed foods.
Its stability under heat and varying pH conditions makes Carmoisine particularly valuable in industrial food processing.

In addition to food applications, Carmoisine is also used in pharmaceutical products such as tablet coatings and syrups, where it improves visual identification and consumer acceptance.
Furthermore, Carmoisine is utilized in cosmetic formulations, including lipsticks, blushes, and personal care products.
In some cases, Carmoisine is blended with other dyes to produce a wider range of colors.

Carmoisine is extensively used as a food colorant in products such as confectionery, beverages, jams, jellies, desserts, yogurts, sauces, and processed foods where a red or pink shade is desired.
Its stability during processing makes Carmoisine ideal for products exposed to heat, light, and varying pH conditions.
Beyond food applications, Carmoisine is also utilized in pharmaceutical formulations (e.g., tablet coatings, syrups) and cosmetic products such as lipsticks, blushes, and personal care items.

In industrial contexts, Carmoisine may be used in certain dyes and formulations requiring water-soluble colorants.
Carmoisine is often blended with other dyes to achieve customized shades.
Carmoisine is used as an anti-virus drug for humans and animals.

Carmoisine is a natural dye which can be used as an anti-viral drug when combined with the treatment of other diseases such as arthritis, eczema, arthrosis and asthma.
Carmoisine is also used to treat fungal infections that occur in the feet of livestock such as cattle, sheep, pigs and goats.
Carmoisine is also used as an anti-viral drug for humans by mouth or via injection.

Carmoisine can be used for treatment of viral diseases like measles, mumps and chickenpox.
Carmoisine can also be used in the treatment of protozoa infections like malaria and amoebic infections such as amoebiasis.
The drug goes by several different names: Carmoisine, carmine, carminin, scarlet lake, scarlet lake dye.

Carmoisine is used as a dye for glass and crystal.
Carmoisine was used in the past as a dye which could be applied to glass and crystals.
Carmoisine replica of stained glass windows has been used in churches, schools, universities and other public buildings.

Carmoisine can also be found in commercially available glasses with colors such as deep amber, brilliant blue, vibrant yellow, sky blue and bright red.
Colored glasses were still commonly being produced on a large scale until the late 19th century.
Carmoisine is widely used in heat-treated foods, including jams, jellies, soft drinks, sauces, seasonings, and dairy products.

Carmoisine is also used in cosmetics and pharmaceuticals.
Natural red pigments can sometimes replace Carmoisine, but carmoisine offers superior stability for specific industrial applications.
Carmoisine is used in foods.

Carmoisine was commonly used in drinks and in preserves, especially those with a red hue such as jellies.
Carmoisine was found to be most effective in drinks like port wines and vermouth.
Carmoisine was also found to be an important ingredient for wine coloring and for producing elderberry or blackberry juices.

Carmoisine is used in cosmetic products.
Carmoisine is one of the few natural colorants that can provide a long-lasting effect on the lips and avoid an artificial color.
Carmoisine has been used as an ingredient for lipstick, blusher, eye shadow, rouge, face powder, hair spray and shampoo.

Carmoisine has been the primary ingredient for a variety of lipstick formulas, however the use of Carmoisine increased with the decline in its traditional source and the recent availability of synthetic colorants.
Today, Carmoisine is still used in lipstick and face powders.
Carmoisine is also used as a food coloring in jams, jellies, marmalades, soups and other products.

Carmoisine contains a mixture of anthocyanins (from plants), some carotenoids (from fruits), and an alkaloid called cochineal-A (from insects) which gives it its color.
Carmoisine is used to bleach hair or produce a violet tint.
Carmoisine is used to produce dyes for wool.

Carmoisine is used as a dye in wool, cotton, silk and nylon.
Carmoisine gives color to the yarn, however it is not used as a direct dye because Carmoisine is insoluble in water and needs an additional dye called tinctorial alum to dissolve and make it soluble so that it can be used with wool.

Carmoisine is also added to ink to give ink a bluish tone.
Carmoisine is used in artwork.
Carmoisine was used in printing colors and poster paints at one point because of its excellent lightfastness and durability on exposure to light.

Carmoisine is still used as a dye to give a blue-green color.
Carmoisine was used in poster paints that were waterproof and more resistant to yellowing.
Its high water solubility and stability under heat and light make Carmoisine suitable for items that undergo thermal processing, such as jams, jellies, yogurts, and baked goods.

Additionally, Carmoisine is employed in beverages, confectionery, and certain dairy products to provide consistent and appealing red shades.
Carmoisine is an azo dye that can be used as a food additive.
Carmoisine is a food dye and is used for the purposes where food is heat-treated after fermentation.

Applications of Carmoisine: Food additives are commonly used by food manufacturers to improve the taste, appearance, and flavor of various foods and beverages.
Applications of Carmoisine include – dairy beverages, yogurt & fruit preparations, ice cream, cheese & processed cheese, chocolate & compounding coatings, gummies & jellies, hard candies, panned candies, carbonated soft drinks, still beverages, juice based beverages, sports drinks, fortified beverages, powdered beverages, alcoholic beverages, baked goods (cookies, crackers, cakes)sauces, soups & condiments, dry mixes & seasonings, extruded snacks & cereals, pasta & noodles, raw meat, fully cooked meats (not shelf stabled)canned meat, analogues, sea foods, casings, pet food and pharma products.

Carmoisine is used for coloring purposes in the food industry.
In the cosmetics industry, Carmoisine is used to add color to products such as nail polish and eyeshadow.
Carmoisine is used in the production of colored stones.

Carmoisine is used in coloring playdough.
In the food industry, Carmoisine is used in many products such as confectionery, ice cream, jellies, marmalades, some fruit juices, cakes, and biscuits.
Carmoisine is used as a dye in capsule production.

Carmoisine is used as a dye in cationic cotton fabrics.
Carmoisine is used in the food and cosmetics industries.
Carmoisine also has a role in the textile and ink industries.

Carmoisine (E122) is a synthetic food coloring used in food and beverage production to achieve red-burgundy tones.
Carmoisine is preferred for ensuring color standardization in recipe-based applications and is suitable for industrial production processes.
Areas of Application of Carmoisine: Production of carbonated and flavored beverages, Confectionery, jelly candies, and dragee products, Sauces, condiments and ready-made food mixes, Pastry and baking practices.

Carmoisine is primarily used to impart red to maroon coloration in various industrial and consumer products, especially in food, pharmaceuticals, and cosmetics.
Carmoisine is usually marketed as the disodium salt form, which enhances its solubility and usability in aqueous systems.
Carmoisine is also used as a water-based powdered food coloring.

This property makes Carmoisine easier to achieve the desired color tone in foods.
Carmoisine is used in sweetened products, particularly fruit syrups, lemonades, and canned red fruits .

Carmoisine is what gives the red color to spirits such as Americano, Bitters, etc.
Carmoisine is often used alone or in conjunction with other synthetic dyes such as Allura red and Ponceau 4R.

BENEFITS AND FUNCTIONAL ADVANTAGES of CARMOISINE:
Carmoisine offers several functional benefits including strong coloring efficiency, cost-effectiveness, and formulation stability.
Carmoisine's high solubility in water allows easy incorporation into liquid systems, while its resistance to heat and pH variations ensures consistent product appearance during processing and storage.
Additionally, Carmoisine enhances the visual appeal and perceived quality of food products, which is a critical factor in consumer acceptance.

ALTERNATIVE PARENTS of CARMOISINE:
• 1-naphthalene sulfonic acids and derivatives
• Naphthols and derivatives
• 1-sulfo,2-unsubstituted aromatic compounds
• Sulfonyls
• Organosulfonic acids
• Azo compounds
• Propargyl-type 1,3-dipolar organic compounds
• Organopnictogen compounds
• Organooxygen compounds
• Organic oxides
• Hydrocarbon derivatives

WHAT IS CARMOISINE MADE FROM AND ITS USE?
Carmoisine was used to whiten hair, or to produce a violet tint.
Carmoisine was used in a tinting lotion for blondes, and in an additive mixture for redheads to produce a violet tint.
It was also found that Carmoisine could be mixed with indigo and produced a black dye with less fading than pure indigo.
Carmoisine is still used as hair dye, but has been replaced by synthetic colors.

PHYSICAL AND CHEMICAL PROPERTIES of CARMOISINE:
Carmoisine appears as a red to dark reddish-brown powder or granules with high tinctorial strength.
Carmoisine is highly soluble in water, forming a bright red solution, while it is practically insoluble in most organic solvents.
Carmoisine exhibits excellent thermal stability, allowing it to retain its color during high-temperature processing such as baking, sterilization, or pasteurization.
Carmoisine also demonstrates good stability over a broad pH range, especially under acidic and neutral conditions, making it suitable for a wide variety of formulations.

From a chemical perspective, Carmoisine contains an azo (-N=N-) chromophore responsible for its coloration, along with sulfonate (-SO₃⁻) groups that impart water solubility and ionic character.
Carmoisine typically shows a maximum absorbance in the range of 510–520 nm, corresponding to its red appearance.
Carmoisine does not have a sharp melting point but rather decomposes at temperatures above 300°C.
Under extreme chemical conditions, such as strong reduction, the azo bond may cleave to form aromatic amines.

SUBSTITUENTS of CARMOISINE:
• 1-naphthalene sulfonate
• 1-naphthalene sulfonic acid or derivatives
• 1-naphthol
• Arylsulfonic acid or derivatives
• 1-sulfo,2-unsubstituted aromatic compound
• Organic sulfonic acid or derivatives
• Organosulfonic acid or derivatives
• Organosulfonic acid
• Sulfonyl
• Azo compound
• Organic 1,3-dipolar compound
• Propargyl-type 1,3-dipolar organic compound
• Hydrocarbon derivative
• Organic oxide
• Organosulfur compound
• Organooxygen compound
• Organonitrogen compound
• Organopnictogen compound
• Organic oxygen compound
• Organic nitrogen compound
• Aromatic homopolycyclic compound

CHARACTERISTIC of CARMOISINE:
Carmoisine is an azo dye, that is, an organic coloring agent formed from a compound resulting from the substitution of a hydrogen atom in naphthalene by a nitrogen radical .
Carmoisine is also known as "red 14720".
Carmoisine is an ingredient in some medications .
Carmoisine is also used in many sweet products, desserts, pastries, ice cream, canned fruits, soups, and beverages .

WHAT IS CARMOISINE MADE FROM?
Carmoisine is a red pigment that is made from boiled cochineal beetles.
Carmoisine is also known as carmoxinil.
The beetle's body is dried and then concentrated a mixture of cochineal extract, alum, and balsam gum with water to create Carmoisine.
Carmoisine can also be made with beet juice or anthocyanins from other plants that produce red pigments.
One type of Carmoisine is called scarlet lake.
Carmoisine finds use in both cosmetics, such as lipstick and face powder, and in the food industry for things like jams, jellies, marmalades, soups, etc.

BENEFITS AND FUNCTIONAL ADVANTAGES of CARMOISINE:
Carmoisine offers several technological advantages, including excellent color intensity, ease of application, and cost-effectiveness compared to natural colorants.
Its high solubility and stability allow manufacturers to incorporate Carmoisine into a wide range of formulations without significant degradation or color loss.
Carmoisine enhances product appearance and consumer appeal, which is a critical factor in food and cosmetic industries.
Additionally, its consistency and reproducibility make Carmoisine suitable for large-scale industrial production.
However, Carmoisine does not provide any nutritional or health benefits, as its role is purely aesthetic.

CHARACTERISTICS AND PROPERTIES of CARMOISINE:
*Synthetic monoazo dye
*Bright red to dark red color
*High water solubility
*Good heat stability
*Stable across wide pH range
*Strong coloring power (high tinctorial strength)
*Absorption maximum ~516 nm
*Exists mainly as disodium salt
*Compatible with aqueous formulations
*Resistant to light and processing conditions

PHYSICAL AND CHEMICAL PROPERTIES of CARMOISINE:
Carmoisine is typically encountered as a red to brownish-red powder or granules, often supplied as its disodium salt.
Carmoisine exhibits high water solubility (up to ~120 g/L), forming a red-colored aqueous solution.
Carmoisine has a high thermal stability and maintains color integrity over a broad pH range, making it suitable for processed food systems subjected to heat and varying acidity.

Carmoisine's melting point is above 300°C, indicating strong thermal resistance.
Chemically, Carmoisine contains an azo (-N=N-) chromophore linking aromatic naphthalene rings, along with sulfonate groups (-SO₃⁻) that enhance its solubility in water.
Carmoisine shows a maximum absorbance around 516 nm in aqueous solution, corresponding to its intense red coloration.

Carmoisine is generally stable under light exposure and standard storage conditions, although it may degrade under extreme oxidative environments.
Carmoisine is classified as an anionic dye, and its ionic nature allows compatibility with aqueous systems but limits solubility in nonpolar solvents.
Carmoisine may also exist in calcium or potassium salt forms, although the sodium salt is most common industrially.

WHAT IS THE ROLE AND APPLICATIONS OF CARMOISINE IN THE FOOD INDUSTRY?
Carmoisine (E122) is a food coloring widely used in the food industry .
Carmoisine is particularly preferred for enhancing the visual appeal of colored foods.
Carmoisine is known as cherry red food coloring because it makes products look more appetizing .
As a food additive, Carmoisine is frequently found in fruit juices, desserts, and confectionery.

ADVANTAGES of CARMOISINE IN POWDER FORM:
Carmoisine in powder form is highly concentrated, easy to dose, and offers long shelf life.
Carmoisine dissolves effortlessly in water and provides even coloring without changing the consistency of the final product.
Ideal for use in a wide range of products, Carmoisine delivers precise color results.

KEY CHARACTERISTICS AND PROPERTIES of CARMOISINE:
*Synthetic monoazo dye
*Red to maroon color
*High water solubility
*Insoluble or poorly soluble in nonpolar solvents
*Strong tinctorial strength (high coloring efficiency)
*Stable to heat and light under normal conditions
*Stable across wide pH ranges
*Anionic compound (due to sulfonate groups)
*Absorption maximum ~510–520 nm
*Usually supplied as disodium salt
*Compatible with aqueous and semi-solid systems

WHERE IS CARMOISINE FOUND?
Carmoisine is a red food dye from the azo dye group.
Carmoisine usually comes as a disodium salt.
Carmoisine is used when food is heat-treated after fermentation.
Some of the foods Carmoisine can be found in are blancmange, marzipan, Swiss rolls, jams, preserves, yogurts, jellies, breadcrumbs, and cheesecake mixes.
Carmoisine is also present in Oraldene Mouthwash.

WHICH FOODS CONTAIN CARMOISINE?
The food additive Carmoisine, can be found in the following products:
– flavoured melted cheese,
– dried fruit and vegetables, in canned red vegetables,
– fruit and vegetables in vinegar, oil or brine, in canned red vegetables,
– canned fruit and vegetables in tins or jars, canned red vegetables,
– fruit and vegetable preparations, except compotes, canned red vegetables,
– chewing gum,
– decorations, coatings and fillings,
– processed fish and fishery products, including molluscs and crustaceans, only fish paste and crustacean paste, only semi-processed crustaceans,
– aromatised wine-based products as defined in Regulation (EEC) No 160/91,

KEY PROPERTIES AND PRODUCTION PROCESS of CARMOISINE:
Carmoisine, known by the code E122, is a food coloring commonly used to achieve a cherry red color.
Available in water-based powder form, Carmoisine is frequently used in confectionery, beverages, and desserts.
However, the use of Carmoisine (E122) is also quite effective for replacing natural colors in some food products.

Obtained from certain natural sources, the production process of Carmoisine requires a meticulous approach.
Carmoisine is notable for its vibrant color.
However, this vibrancy is due to various chemical processes.

Here is the basic production process of Carmoisine:
Raw Material Selection:
The raw materials used in production are a key determinant of quality.

Chemical Processes:
Various chemical processes are applied until the color is revealed.

Drying and Packaging:
The water content in the final product is reduced, and secure packaging is applied.

Carmoisine stands out for its ease of use and its ability to enhance the visual appeal of products in which it is used.
However, due to its components, Carmoisine can cause allergic reactions in some individuals.
Therefore, a careful selection process is crucial for both food producers and consumers.

WHAT IS CARMOISINE MADE FROM?
Carmoisine is a natural red dye that comes from cochineal beetles.
Carmoisine is commonly used particularly in jewelry, cosmetics, foods and ink.
Carmoisine also has several uses in artwork like paints, posters and stained glass windows.

PHYSICAL and CHEMICAL PROPERTIES of CARMOISINE:
CAS Number: 3567-69-9
EC Number: 217-699-5
E number: E122 (colours)
Chemical formula: C20H12N2Na2O7S2
Molar mass: 502.44
Appearance: red powder
Melting point: >300 °C (572 °F)
Solubility in water: Soluble (120g/L)
Other(deleted CASRN): 161628-33-7

ECHA EINECS - REACH Pre-Reg: 222-657-4
FDA UNII: DR4641L47F
MDL: MFCD00003978
Molecular Weight: 502.43357856
Formula: C20 H12 N2 Na2 O7 S2
Appearance: red powder (est)
Assay: 85.00 to 100.00

Food Chemicals Codex Listed: No
Flash Point: 32.00 °F. TCC ( 0.00 °C. ) (est)
logP (o/w): 3.024 (est)
Soluble in:
water, 75.57 mg/L @ 25 °C (est)
Water Solubility: 0.013 g/L
logP: -0.06
logP: 0.49
logS: -4.6

pKa (Strongest Acidic): -3.2
pKa (Strongest Basic): -1.1
Physiological Charge: -2
Hydrogen Acceptor Count: 9
Hydrogen Donor Count: 3
Polar Surface Area: 153.69 Å²
Rotatable Bond Count: 4
Refractivity: 116.5 m³•mol⁻¹
Polarizability: 42.52 Å³

Number of Rings: 4
Bioavailability: Yes
Rule of Five: Yes
Ghose Filter: Yes
Veber's Rule: No
MDDR-like Rule: No
Chemical Formula: C20H14N2O7S2
IUPAC name: 4-hydroxy-3-[(Z)-2-(4-sulfonaphthalen-1-yl)diazen-1-yl]naphthalene-1-sulfonic acid

InChI Identifier: InChI=1S/C20H14N2O7S2/c23-20-15-8-4-3-7-14(15)19(31(27,28)29)11-17(20)22-21-16-9-10-18(30(24,25)26)13-6-2-1-5-12(13)16/h1-11,23H,(H,24,25,26)(H,27,28,29)/b22-21-
InChI Key: TVWOWDDBXAFQDG-DQRAZIAOSA-N
Isomeric SMILES: OC1=C(C=C(C2=CC=CC=C12)S(O)(=O)=O)N=N/C1=CC=C(C2=CC=CC=C12)S(O)(=O)=O
Average Molecular Weight: 458.464
Monoisotopic Molecular Weight: 458.024242192
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 Types: Plastic, HDPE Bucket or HDPE Container
Storage Conditions: Room Temperature
HS Code: 3204 19 89
Molecular Weight: 502.4 g/mol

Hydrogen Bond Donor Count: 1
Hydrogen Bond Acceptor Count: 9
Rotatable Bond Count: 2
Exact Mass: 501.98813164 Da
Monoisotopic Mass: 501.98813164 Da
Topological Polar Surface Area: 176 Å²
Heavy Atom Count: 33
Formal Charge: 0

Complexity: 854
Isotope Atom Count: 0
Defined Atom Stereocenter Count: 0
Undefined Atom Stereocenter Count: 0
Defined Bond Stereocenter Count: 0
Undefined Bond Stereocenter Count: 0
Covalently-Bonded Unit Count: 3
Compound Is Canonicalized: Yes

Empirical Formula (Hill Notation): C20H12N2Na2O7S2
Molecular Weight: 502.43
NACRES: NA.24
UNSPSC Code: 41116107
Physical state: crystalline
Color: red, brown
Odor: No data available

Melting point/freezing point: 275 °C at 968,6 hPa - Decomposition
Flammability (solid, gas): No data available
Upper/lower flammability or explosive limits: No data available
Flash point: Not applicable
Autoignition temperature: No data available
Decomposition temperature: No data available
pH: No data available

Viscosity: Viscosity, kinematic: No data available
Viscosity, dynamic: No data available
Water solubility: soluble
Partition coefficient: n-octanol/water No data available
Vapor pressure: No data available
Density: 0,629 g/cm3 at 31,3 °C
Relative density: No data available
Relative vapor density: No data available

Particle characteristics: No data available
Explosive properties: Not classified as explosive.
Oxidizing properties: none
Other safety information: No data available
CAS Number: 3567-69-9
EC Number (EINECS): 222-657-4
Molecular Formula: C₂₀H₁₂N₂Na₂O₇S₂
Molecular Weight: 502.44 g/mol

Food Colour No.: Red 3
F.D. & C. No.: none
CAS NO.: 53026-69-9
E.E.C. No.: E-122
I.S. No.: 2923
Total Dye Content Corrected for Sample (Min.): 87%
Volatile Matter (chloride & sulphate) (Max): 13%
Solubility In Water (20oc): 120 gram / litre
Combined Ether Extract. (Max): 0.20%
Water Insoluble (Max): 0.20%
Class: Monoazo

Light Stability: 5
Heat Stability (100oc): 4
Alkali Stability: 4
Subsidiary Dyes (MAX): 1.00%
Dyes Intermediate (Max): 0.50%
Lead: < 10 ppm
Arsenic: < 3 ppm
Mercury: < 1 ppm
Heavy Metals: < 20 ppm
CAS NUMBER: 3567-69-9
E-FOOD CODE: 122

CHEMICAL NAME: Carmoisine
TRADE NAME: Cherry red food coloring
MOLECULAR FORMULA: C20H12N2Na2O7S1
MOLECULAR WEIGHT: 502.44 g/mol
pH RANGE: 6-8
DENSITY: 0.80 g/cm³
Empirical Formula (Hill Notation): C20H12N2Na2O7S2
CAS Number: 3567-69-9

Molecular Weight: 502.43
NACRES: NA.24
E Number: E122
PubChem Substance ID: 329757807
UNSPSC Code: 12164500
EC Number: 222-657-4
MDL number: MFCD00003978
Colour Index Number: 14720

FIRST AID MEASURES of CARMOISINE:
-Description of first-aid measures
*General advice:
Show this material safety data sheet to the doctor in attendance.
*If inhaled:
After inhalation:
Fresh air.
*In case of skin contact:
Take off immediately all contaminated clothing.
Rinse skin with
water/ shower.
*In case of eye contact:
After eye contact:
Rinse out with plenty of water.
Call in ophthalmologist.
Remove contact lenses.
*If swallowed:
After swallowing:
Immediately make victim drink water (two glasses at most).
Consult a physician.
-Indication of any immediate medical attention and special treatment needed.
No data available

ACCIDENTAL RELEASE MEASURES of CARMOISINE:
-Environmental precautions:
Do not let product enter drains.
-Methods and materials for containment and cleaning up:
Cover drains.
Collect, bind, and pump off spills.
Observe possible material restrictions.
Take up dry.
Dispose of properly.
Clean up affected area.

FIRE FIGHTING MEASURES of CARMOISINE:
-Extinguishing media:
*Suitable extinguishing media:
Carbon dioxide (CO2)
Foam
Dry powder
*Unsuitable extinguishing media:
For this substance/mixture no limitations of extinguishing agents are given.
-Further information:
Prevent fire extinguishing water from contaminating surface water or the ground water system.

EXPOSURE CONTROLS/PERSONAL PROTECTION of CARMOISINE:
-Control parameters:
--Ingredients with workplace control parameters:
-Exposure controls:
--Personal protective equipment:
*Eye/face protection:
Use equipment for eye protection.
Safety glasses
*Body Protection:
protective clothing
*Respiratory protection:
Recommended Filter type: Filter A
-Control of environmental exposure:
Do not let product enter drains.

HANDLING and STORAGE of CARMOISINE:
-Conditions for safe storage, including any incompatibilities:
*Storage conditions:
Tightly closed.
Dry.

STABILITY and REACTIVITY of CARMOISINE:
-Chemical stability:
The product is chemically stable under standard ambient conditions (room temperature).
-Possibility of hazardous reactions:
No data available