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EC / List no.: 224-924-0
CAS no.: 4553-89-3
Brown HT, also called Chocolate Brown HT, Food Brown 3, and C.I. 20285, is a brown synthetic coal tar diazo dye.
When used as a food dye, its E number is E155.
Chocolate Brown HT is used to substitute cocoa or caramel as a colorant.
Chocolate Brown HT is used mainly in chocolate cakes, but also in milk and cheeses, yogurts, jams, fruit products, fish, and other products.
Chocolate Brown HT is approved for use by the European Union.
Chocolate Brown HT is banned in Australia, Austria, Belgium, Denmark, France, Germany, Norway, Sweden, Switzerland, and the United States.
Uses:
Chocolate Brown HT (CAS# 4553-89-3) is a synthetic organic food colourant, and a long-term carcinogen.
Preparation
4-Hydroxynaphthalene-1-sulfonic acid (2 Moore) diazo, and 4-(Hydroxymethyl)benzene-1,3-diol?coupled.
Properties and Applications
Chocolate Brown HT is red light brown. Soluble in water for brown.
The strong sulfuric acid for red purple, diluted chocolate brown for red precipitate to brown precipitation and the solution.
Its water solution and strong hydrochloric acid for dark chocolate brown precipitation and the solution; Add sodium hydroxide solution for product red.
Physical Description
Chocolate Brown HT is a bis-azo dye that occurs as a brown powder or granules.
Chocolate Brown HT is principally the disodium salt of 4,4′-(2,4-dihydroxy-5-hydroxymethyl-1,3-phenylene-bisazo) di-1-naphthalene-sulfonate and subsidiary coloring matters with sodium chloride and/or sodium sulfate as the principal uncolored components.
Chocolate Brown HT may be converted to the corresponding aluminum lake.
Common Uses
Typical Chocolate Brown HT applications include confectionery, bakery, dairy fats and oil, meat, seafood, snacks, dry mixes and seasonings, fruit preparation, convenient food, and flavors.
Chocolate Brown HT
Chocolate Brown HT is a reddish brown food dye. It is also known by the names chocolate brown, food brown 3, C.I. 20285, or the E Number 155.
Description:
Chocolate Brown HT is a diazo dye.
Diazo refers to a type of chemical compound that has two linked nitrogen atoms (the French word for nitrogen is 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.
Chocolate Brown HT is sometimes referred to as a coal tar dye, but this is a bit misleading.
The chemicals may have first been discovered during experiments with coal tar.
However, like many organic compounds used in food additives and pharmaceuticals today,
Chocolate Brown HT is produced byproducts of the petroleum industry.
This shouldn’t be as scary as it sounds. Once the organic compounds have been extracted, the source isn’t important.
The chemical name is Disodium 4,4-(2,4-dihydroxy-5-hydroxy methyle-1,3-phenylene biazo)di(napthelene-1-sulfonate.)
Purpose:
Chocolate Brown HT is mostly used as a food dye in the baking industry.
The suffix HT is for high temperature, meaning the dye is stable during baking.
Common Uses:
Although it is used mainly in chocolate cakes, it might also be found in milk, cheeses, yogurts, and jams.
Chocolate Brown HT is not allowed in Canada or the United States.
Chocolate Brown HT is approved in the European Union, but may be banned in individual countries such as Austria, Belgium, Denmark, France, Germany, Norway, Switzerland, and Sweden.
Chocolate Brown HT is approved in Australia where it is common in chocolate milk.
A general purpose colour with excellent stability to high temperatures making it particularly suitable for cakes and biscuits.
Chocolate Brown HT is a brown, synthetic, coal tar-derived dye used in the place of cocoa or caramel to colour a variety of foods.
Chocolate Brown HT is primarily used in chocolate-flavoured foods such as cakes and chocolate milk, but is also present in dairy products such as cheese and yogurt.
Chocolate Brown HT also known as Chocolate Brown HT, Food Brown 3, Europe Known as E Number E155, and C.I. 20285, is a brown synthetic coal tar diazo dye.
Chocolate Brown HT is used to substitute cocoa or caramel as a colorant.
Chocolate Brown HT is used mainly in chocolate cakes, but also in milk and cheeses, yogurts, jams, fruit products, fish, and other products.
Application of Chocolate Brown HT Food Colour:
Food Industry
Confectionary
Squashes
Ice Creams
Cosmetics
Bakery
Chocolate Brown HT (Powder), a European permitted synthetic food color, is a free-flowing blendable water soluble dye powder, free from lumps or visible impurities.
Chocolate Brown HT has a pure dye content no lower than 70% and the C.I. Chocolate Brown HT consists essentially of disodium 4,4′-(2,4-dihydroxy-5-hydroxymethyl-1,3-phenylene bisazo) di (naphthalene-1-sulfonate) and subsidiary colouring matters together with sodium chloride and/or sulfate as the principal uncoloured components.
Chocolate Brown HT is described as the sodium salt.
The color index number is 20285.
Chocolate Brown HT’s formula is C27H18N4Na2O9S2 and the molecular weight is 652,57.
Chocolate Brown HT, also called Chocolate Brown HT, Food Brown 3, and C.I. 20285, is a brown synthetic coal tar diazo dye.
When used as a food dye, its E number is E155.
Chocolate Brown HT is used to substitute cocoa or caramel as a colorant.
Chocolate Brown HT is used mainly in chocolate cakes, but also in milk and cheeses, yogurts, jams, fruit products, fish, and other products.
Chocolate Brown HT may provoke allergic reactions in asthmatics, people sensitive to aspirin, and other sensitive individuals, and may induce skin sensitivity.
Chocolate Brown HT is one of the food colorings that the Hyperactive Children's Support Group recommends be eliminated from the diet of children.
Chocolate Brown HT is banned in Austria, Belgium, Denmark, France, Germany, the United States, Norway, Switzerland, and Sweden.
Chocolate Brown HT is used in nearly every major brand of chocolate flavoured milk in Australia.
Properties
Chemical formula
C27H18N4Na2O9S2
Molar mass 652.56 g/mol
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
What is the difference between a dye and a pigment?
Pigments
There are two different types of pigments: Natural and Synthetic.
Pigments are insoluble materials that are ground into a fine powder so that they can be suspended in a binder (usually an oil).
Insolubility means that pigments can never be dissolved into the binder, the fine particles of the powder are suspended and stay solid in the binder.
The binder surrounds the pigment particles and holds them in place.
Pigments produce paints that are more opaque than dyes and have low tinting strength.
Opacity is the ability for paint to cover and hide another dried color that it has been applied over. Tinting strength is how well a color mixes with other colors.
(Example: When mixing blue with white, how well does the blue disperse into the white? or How blue does the white look after the mixing?)
The first colorants that were used to create paint were naturally occuring earthen pigments.
Prehistoric people used ochres and iron oxides to create images on cave walls in Lascaux, France.
Many natural insoluble pigments are still used today in artists’ paints.
Metals are also natural insoluble pigments, like cadmium, titanium, and lead (very toxic).
Dyes
There are two types of dyes: Natural and Synthetic. Dyes, in contrast to pigments, are soluble colorants.
Solubility means that dyes are dissolved into a binder (usually water).
Dyes are more transparent than pigments.
Transparency of dyes makes these colors very good for glazing over previous layers of paint.
Dyes have high tinting strength.
A dye based paint, like pthalo blue, concentrates its own color when mixed with another color of paint, like titanium white.
Dyes originally were derived from natural sources.
Plants were primarily used to get dyes.
Today some dyes are still organic, but many are created from synthetic materials.
Indian Yellow is a good example of why synthetic dyes have replaced some naturally derived colors.
The original Indian Yellow was made from dried elephant urine, but now it is considered inhumane to force an healthy diet onto an animal in order to influence the color of their urine.
Today’s Indian Yellow is made from a synthetic dye.
Please note that if you purchase a dye, it may come in either granular or powder form, depending on availability. We provide the granular for wherever possible, as it is easier to handle and produces less airborne dust.
Brown HT, also called Chocolate Brown HT, Food Brown 3, and C.I. 20285, is a brown synthetic coal tar diazo dye.
When used as a food dye, its E number is E155.
Chocolate Brown HT is used to substitute cocoa or caramel as a colourant.
Chocolate Brown HT is used mainly in chocolate cakes, but also in milk and cheeses, yoghurt, jams, fruit products, fish, and other products.
About Chocolate Brown HT
Helpful information
Chocolate Brown HT is registered under the REACH Regulation and is manufactured in and / or imported to the European Economic Area, at ≥ 1 to < 10 tonnes per annum.
Chocolate Brown HT is used by professional workers (widespread uses) and at industrial sites.
Consumer Uses
ECHA has no public registered data indicating whether or in which chemical products the substance might be used. ECHA has no public registered data on the routes by which Chocolate Brown HT is most likely to be released to the environment.
Article service life
ECHA has no public registered data on the routes by which Chocolate Brown HT is most likely to be released to the environment.
ECHA has no public registered data indicating whether or into which articles the substance might have been processed.
Widespread uses by professional workers
Chocolate Brown HT is used in the following products: leather treatment products.
Chocolate Brown HT is used in the following areas: agriculture, forestry, and fishing.
Other release to the environment of Chocolate Brown HT is likely to occur from: indoor use.
Formulation or re-packing
ECHA has no public registered data indicating whether or in which chemical products the substance might be used. ECHA has no public registered data on the routes by which Chocolate Brown HT is most likely to be released to the environment.
Uses at industrial sites
Chocolate Brown HT is used in the following products: leather treatment products.
Chocolate Brown HT is used for the manufacture of: food products.
Release to the environment of Chocolate Brown HT can occur from industrial use: in the production of articles.
Manufacture
ECHA has no public registered data on the routes by which Chocolate Brown HT is most likely to be released to the environment.
Customers can avail from us an impeccable range of Lake Colors.
These include- Lake Erythrosine, Lake Sunset Yellow, Lake Tartrazine, Lake Carmoisine, Lake Brilliant Blue, Lake Quinoline Yellow etc.
Application: Cosmetics, pharmaceuticals, Bakery products, Confectionery, Snacks, Dairy Products, any water soluble food products.
Colorant - Pigments or dyes that are added in order to change or enhance the color.
Brown HT, also called Chocolate Brown HT, Food Brown 3, and C.I. 20285, is a brown synthetic coal tar diazo dye.
Chocolate Brown HT is used as a food colorant (E number 155) to substitute cocoa or caramel as a colorant.
Chocolate Brown HT is used mainly in chocolate cakes, but also in milk and cheeses, yogurts, jams, fruit products, fish, and other products.
Brown HT is a synthetic coal tar diazo dye used for application in foodstuffs, mainly confectionery products.
Also known as Chocolate Brown HT, Food Brown 3, and C.I. 20285, this is used as a substitute for cocoa or caramel as a colorant.
Chocolate Brown HT's E number is E155 when used as a food dye.
Megha International keeps a large stock of the product as a leading manufacturer and exporter in the industry.
The agent is soluble in water and is used principally in chocolate cakes as well as milk and cheese, jams, yogurts, fish, and other products.
We welcome the requirements of our national and international customers and assure them of timely delivery within the stipulated time-frame
Some of the main features of Chocolate Brown HT are:
Suitable for chocolates
Good substitute of cocoa or caramel
Pure in composition
Available in different packing
IUPAC NAMES:
Disodium 4,4'-[[2,4-dihydroxy-5-(hydroxymethyl)-1,3-phenylene]bis(azo)]bisnaphthalene-1-sulphonate
disodium 4,4'-[[2,4-dihydroxy-5-(hydroxymethyl)-1,3-phenylene]bis(azo)]bisnaphthalene-1-sulphonate
disodium 4,4'-{[2,4-dihydroxy-5-(hydroxymethyl)-1,3-phenylene]didiazene-2,1-diyl}dinaphthalene-1-sulfonate
disodium 4-[(2E)-2-[(5E)-3-(hydroxymethyl)-2,6-dioxo-5-[(4-sulfonatonaphthalen-1-yl)hydrazinylidene]cyclohex-3-en-1-ylidene]hydrazinyl]naphthalene-1-sulfonate
disodium 4-[(2E)-2-[(5E)-3-(hydroxymethyl)-4,6-dioxo-5-[(4-sulfonatonaphthalen-1-yl)hydrazinylidene]cyclohex-2-en-1-ylidene]hydrazinyl]naphthalene-1-sulfonate
disodium 4-[(E)-2-[2,6-dihydroxy-3-(hydroxymethyl)-5-[(E)-2-(4-sulfonatonaphthalen-1-yl)diazen-1-yl]phenyl]diazen-1-yl]naphthalene-1-sulfonate
SYNONYMS:
Chocolate brown HT
Brown HT
4553-89-3
disodium 4,4'-{[2,4-dihydroxy-5-(hydroxymethyl)benzene-1,3-diyl]di(E)diazene-2,1-diyl}dinaphthalene-1-sulfonate
DTXSID9020324
1538 Brown
C.I.20285
Certicol Brown N Extra
Cetricol Brown RS
disodium 4,4'-[[2,4-dihydroxy-5-(hydroxymethyl)-1,3-phenylene]bis(azo)]bisnaphthalene-1-sulphonate
Disodium-4,4-(2,4-Dihydroxy-5-HydroxyMethyl-1,3-PhenyleneBisazo)-Di(Naphthalene-1-Sulfonate)
Brown HT
1-Naphthalenesulfonic acid, 4,4-2,4-dihydroxy-5-(hydroxymethyl)-1,3-phenylenebis(azo)bis-, disodium salt
CIFOODBROWN3
Food Brown 3
Brown HT (technical product)
LS-194959
disodium 4,4'-[[2,4-dihydroxy-5-(hydroxymethyl)-1,3-phe
Chocolate Brown HT (Technical Grade)
C.I.Food Brown 3:C.I.20285
Sodium 4,4'-((2,4-dihydroxy-5-(hydroxymethyl)-1,3-phenylene)bis(diazene-2,1-diyl))bis(naphthalene-1-sulfonate)
