Lake Tartrazine is a synthetic lemon yellow azo dye primarily used as a food coloring.
Lake Tartrazine is also known as E number E102, C.I. 19140, FD&C Yellow 5, Yellow 5 Lake, Acid Yellow 23, Food Yellow 4, and trisodium 1-(4-sulfonatophenyl)-4-(4-sulfonatophenylazo)-5-pyrazolone-3-carboxylate.
Lake Tartrazine is a commonly used coloring agent all over the world, mainly for yellow, and can also be used with brilliant blue FCF (FD&C Blue 1, E133) or green S (E142) to produce various green shades.
CAS: 1934-21-0
MF: C16H13N4NaO9S2
MW: 492.41
EINECS: 217-699-5
Synonyms
TARTRAZINE O;TARTRAZINE;TARTAZINE;WOOL YELLOW;YELLOW 5;4,5-dihydro-5-oxo-1-(4-sulfophenyl)-4-[(4-sulfophenyl)azo]-1H-Pyrazole-3-carboxylic acid, trisodium salt;Dihydro-5-oxo-1-(4-sulfophenyl)-4-((4-sulfophenyl)azo)-1H-pyrazole-3-carboxylic acid, trisodium salt;Pyrazole-3-carboxylic acid, 4,5-dihydro-5-oxo-1-(4-sulfophenyl)-4-((4-sulfophenyl)azo)-, trisodium salt
Lake Tartrazine serves as a dye for wool and silks, a colorant in food, drugs and cosmetics and an adsorption-elution indicator for chloride estimations in biochemistry.
FD & C Yellow No. 5 is principally the trisodium salt of 4,5-dihydro-5-oxo-l-(4-sulfophenyl)-4-[4-sulfophenyl-azo]-lH- pyrazole-3-carboxylic acid.
The colorant is a yellow-orange powder that dissolves in water to give a solution golden yellow at neutrality and in acid.
When dissolved in concentrated sulfuric acid, Lake Tartrazine yields an orange-yellow solution that turns yellow when diluted with water.
FD & C Yellow No. 5 is regularly used in desserts (e.g., dessert powders, puddings, custards, gelatin, ice cream), candy, preserves, beverages (including carbonated soda beverages and flavored drink powders), prepared meats, and canned and frozen vegetables. Lake Tartrazine is also used in pharmaceuticals and cosmetics.
Lake Tartrazine is a synthetic coloring agent commonly used in the food, beverage, and cosmetic industries.
Lake Tartrazine belongs to the class of azo dyes and is derived from Tartrazine, which is a water-soluble yellow dye.
Lake Tartrazine provides bright yellow to orange shades and is known for its stability and versatility in various applications.
History
Lake Tartrazine was discovered in 1884 by Swiss chemist Johann Heinrich Ziegler, who developed the yellow azo dye in the laboratories of the Bindschedler'sche Fabrik für chemische Industrie in Basel (CIBA).
This was patented and produced in Germany by BASF in 1885 (DRP 34294).
The process was first presented in 1887 in Chemische Berichte, the journal of the German Chemical Society.
Although the structure proposed by Ziegler was not confirmed, he was able to develop an alternative synthesis of Lake Tartrazine based on the idea that a hydrazone is the tautomeric form of an azo compound (azo-hydrazo tautomerism).
This production process was patented in 1893 (British Patent 5693).
Uses
Lake Tartrazine is used as a dye for wool and silks; as colorant in food, drugs, and cosmetics.
In biochemistry as an adsorption-elution indicator for chloride estimations.
Lake Tartrazine (otherwise known as E number E102, C.I. 19140, or FD&C Yellow 5) is a synthetic lemon yellow azo dye used as a food coloring.
Lake Tartrazine appears to cause the most allergic and intolerance reactions of all the azo dyes, particularly among as thmatics and those with an aspirin intolerance.
As a dye for wool and silks; as colorant in food, drugs and cosmetics. In biochemistry as an adsorption-elution indicator for chloride estimations.
Lake Tartrazine is a colorant.
Lake Tartrazine has good stability to changes in ph, showing no appreciable change at ph 3–8.
Lake Tartrazine has excellent solubility in water with a solubility of 20 g in 100 ml at 25°c.
Lake Tartrazine has good stability to light and heat, fair stability to oxidation, and shows no appreciable change in 10% sugar systems.
Lake Tartrazine has a lemon-yellow hue and has good tinctorial strength.
Lake Tartrazine has moderate compatibility with food components and is used in beverages, baked goods, pet foods, desserts, candy, confections, cereal, and ice cream.
An organic sodium salt which is the trisodium salt of tartrazine acid.
A synthetic lemon yellow azo dye used as a food colouring.
A food additive (E102)that gives foods a yellow colour.
Lake Tartrazine can cause a toxic response inthe immune system and is banned insome countries.
Lake Tartrazine is widely used as a permitted colouring agent in food and pharmaceutical preparations.
Lake Tartrazine's use has been associated with allergic reactions some of which have been severe.
Several national drug regulatory authorities now require a warning on labels of products containing Lake Tartrazine and some manufacturers have voluntarily withdrawn this compound from their products.
Lake Tartrazine is a synthetic azo dye, commonly found in drugs, food products and cosmetics.
Lake Tartrazine can be synthesized by the reaction of sulfanilic acid with 3-carboxy-l-(4-sulfophenyl)-5-pyrazolone.
Lake Tartrazine Chemical Properties
Melting point: 300 °C
Boiling point: 909.54℃[at 101 325 Pa]
Density: 2.121[at 20℃]
Vapor pressure: 0Pa at 25℃
Storage temp.: room temp
Solubility: DMSO (Sparingly, Heated), Water (Slightly)
Form: Powder
Colour Index: 19140
Color: Orange
Water Solubility: 260 g/L (30 ºC)
Sensitive: Hygroscopic
Merck: 14,9072
BRN: 69850
Stability:Stable. Hygroscopic. Incompatible with strong oxidizing agents.
Biological Applications Treating hepatitis,periodontal disease,psoriasis
LogP: -1.572 at 20℃
EPA Substance Registry System: Tartrazine (1934-21-0)
Soluble in water for yellow, slightly soluble in ethanol and soluble fiber.
element, insoluble in other organic solvents.
The strong sulfuric acid for yellow, yellow solution diluted; In nitric acid solution for yellow.
Lake Tartrazine's water solution with hydrochloric acid discoloration; Add sodium hydroxide is red light deepened.
Used for wool, silk, vinegar, polyamide fiber dyeing and printing directly.
The Barium salt also used for paper, leather, soap, drug, plastic, aluminium surface shading, can also be used in cosmetics and food coloring.
Products containing tartrazine
Foods
Many foods contain tartrazine in various proportions, depending on the manufacturer or person preparing the food.
When in food, Lake Tartrazine is typically labelled as "color", "tartrazine", or "E102", depending on the jurisdiction, and the applicable labeling laws (see Regulation below).
Products containing Lake Tartrazine commonly include processed commercial foods that have an artificial yellow or green color, or that consumers expect to be brown or creamy looking.
Lake Tartrazine has been frequently used in the bright yellow coloring of imitation lemon filling in baked goods.
The following is a list of foods that may contain tartrazine:
Desserts and confectionery: ice cream, ice pops and popsicles, confectionery and hard candy (such as gummy bears, marshmallows, etc.), cotton candy, instant puddings and gelatin, cake mixes, pastries, custard powder, marzipan, biscuits, and cookies.
Beverages: soft drinks, energy and sports drinks, powdered drink mixes, fruit cordials, and flavored/mixed alcoholic beverages.
Snacks: flavored corn chips (such as nachos, etc.), chewing gum, popcorn (both microwave and cinema-popped), and potato chips.
Condiments and spreads: jam, jelly (including mint jelly), marmalade, mustard, horseradish, pickles (and other products containing pickles such as tartar sauce and dill pickle dip), and processed sauces.
Other processed foods: cereal (such as corn flakes, muesli, etc.), instant or "cube" soups, rices (like paella, risotto, etc.), noodles, pureed fruit and pickled peppers, bright-green-colored seaweed salad.