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CAS NO: 12225-21-7
EC Number: 217-699-5
Tartrazine = Lake Yellow
Tartrazine-Food Colorant (Yellow) E 102 1Kg
Product Name: Tartrazine-Food Colorant (Yellow) E 102 1Kg
Quantity: 1 kg
Water-Soluble Food Colorant It is one of the
E-100 group food colorants.
Tartrazine is a synthetic additive with high water solubility.
Tartrazine is mostly used as a colorant in the manufacture of cheese, cake, bubble gum, pudding, ice cream, pasta and confectionery.
Although it is a harmless additive for human health, its daily use; per kg of user.
Tartrazine should not exceed 7.5 mg/day against weight.
when this value is exceeded; rarely, asthma-like symptoms and skin eruptions may occur.
Tartrazine (also known as E102 or FD&C Yellow 5) is a synthetic yellow dye used mainly for food coloring.
Tartrazine is produced from benzene - and is technically little more than brightly colored industrial waste.
Tartrazine also one of the most used color additives in the world – although there are natural and less harmful alternatives available as beta carotene, turmeric and annatto.
You can find Tartrazine in a large range of food medicine products.
For example: Food Products confectionery soft drinks (Mountain Dew is a well-known culprit) energy drinks instant puddings flavored corn chips breakfast cereals cake mixes pastries cream powder yellow popcorn soups (especially instant or "cubed" soups) sauces some Rice (such as paella, risotto, etc.) powder drink mixes sports drinks ice cream gum marzipan jam and marmalad mustard and radish yogurt jelly noodles pickles and other pickled products fruit cordial potato chips biscuits lemon products honey products and many prepared foods
Non-Food Products soap cosmetics shampoo and other hair products emollients hand santiser nail polish pens you can also use ink to write tools and stamp paints
Medicines vitamins antacids medical capsules some prescription drugs What does it do?
The chemical structure of tartrazine is similar to aspirin.
So asthmatic and others with aspirin sensitivity are particularly prone to side effects for Tartrazine containing products.
In addition, it has been linked to quite a list of harmful and unpleasant reactions, including: anxiety migraine OCD (obsessive compulsive disorder) urticaria asthma attacks sleep disorders/insomnia blurred vision eczema and other skin rashes
Tartrazine (E 102) and (E 102a) are additives used to give yellow color to foods and beverages .
Soft drinks, ice cream , candies , pudding and spaghetti are the main foods.
They cause skin rashes and asthma attacks.
Tartrazine says it has no side effects by world organizations and is accepted by all religious organizations.
Tartrazine is known as azo dye or azocolors.
Asthma, blurred vision, skin disease can cause allergic reactions.
In Germany, after, Tartrazine is stipulated that Tartrazine can reduce and affect children's activity and attention.
Tartrazine is recommended to stay away from those who are allergic to (E 210) or Aspirin.
Tartrazine can be of vegetable or animal origin.
Foods
Many foods contain tartrazine in varying proportions depending on the manufacturer or the person preparing the food; however, the latest trend is to replace a non-synthetic coloring agent such as annatto, malt color or beta-carotene.
When tartrazine is in food, it is typically labeled "color", "tartrazine" or "E102" depending on jurisdiction and applicable labeling laws.
Tartrazine-containing products are commonly processed commercial foods that have an artificial yellow or green color, or consumers expect them to appear brown or creamy.
The bright yellow color was often used to imitate the "lemon" in baked goods.
The following is a list of foods that may contain tartrazine:
Desserts and confectionery : ice cream , ice pops and candy , fudge and hard candy ( jelly teddy bear , "Cik!" candies, marshmallows , etc.), cotton candy , puddings and gelatin (such as Jelly-O), cake mixes, pastries, custard powder, marzipan , biscuits and cookies.
Beverages: soft drinks ( such as Mountain Dew ), energy and sports drinks, powdered beverage mix (such as Kool-Aid), fruit-based beverages, and flavored/mixed spirits.
Snacks: flavored corn chips like Doritos , nachos , chewing gum , popcorn (both microwave and movie theater popcorn), and potato chips .
Condiments and spreads: jam , jelly (including mint jelly), marmalade , mustard, horseradish, pickles (other products that contain pickles, such as tartar sauce and dill pickles), and processed sauces.
Other processed foods: cereal ( like cereal , muesli ), instant or "cubed" soup), rice , rice like risotto , noodles (like some types of Kraft Dishes), mashed fruit and pickled peppers, light green seaweed salad Wakame .
Personal care and cosmetics
A number of personal care and cosmetic products may contain tartrazine, often labeled as CI 19140 or FD&C Yellow 5, which includes:
Liquid and bar soaps, green soap remover, moisturizers and lotions, mouth washes, perfumes, toothpastes and shampoos, creams and other hair products.
Cosmetics such as eye shadow, blush, face powder and foundation, lipstick - mainly pink or purple ones. Often makeup manufacturers use a label for all the shades in the product line.
Nail polish, nail polish remover, temporary tattoos and tanning lotions.
Product Name: Tartrazine (Yellow)
Origin: India
Product Code: E102
Physical Structure: Powder
Solubility: Water
Tartrazine ; It is a synthetic powder food coloring. It gives yellow color.
Usually food coloring (Allura Red (Flag Red) E129, Brilliant Blue (Bright Blue) E133, Carmoisine (Cherry Red) E122, Chocolate Brown (Brown) E155, Dark Brown (Dark Brown) E155, Pea Green (Green) E142, Ponceau 4R (Red) E124, Sunset Yellow (Orange) E110, Titanium Dioxide (White) E171) .
Tartrazine physical structure is powder.
Tartrazine is soluble in water.
Yellow (Tartrazine) Powder Food Coloring ; It is among the food additives with the code E102.
Enjoyable Shopping
Tartrazine (E 102 or E 102a) is an additive used to give a yellow color to foods.
The additive is known to be the trigger and maintainer of many diseases from physical health problems to mental and mental health problems (FDA, 2010)
ADHD (Attention deficit and hyperactivity disorder)
Migraine
Sleep Disorder
Anxiety disorder
OCD
Depression
Behavioral disorders
Heart palpitations
Eczema and skin rashes
Asthma attacks, shortness of breath
Blurred vision
Cough
Vomiting, nausea
Thyroid disorders and p.
In a 1989 study,Tartrazine was aimed to evaluate the prevalence of colorants and preservatives in drug formulations in the UK, and drug manufacturers were asked to provide information about drug formulations, especially colorants and preservatives.
In total, 2204 drug formulations were analyzed during this period.
Tartrazine was determined that 419 of them contained different additives.
According to the research, the main cause of the side effects of many drugs was associated with colorants and preservatives (Pollock et. al, 1989).
A different study revealed that 83 of 2210 people treated with tartrazine-containing drugs were allergic to tartrazine.
After the allergy-causing drugs were stopped, the symptoms subsided within 24-48 hours.
In addition, none of the people who had an allergic reaction to this substance had an allergic reaction to brands of the same drug that did not contain tartrazine (Bhatia, 2000).
Two small preliminary studies on mice in 2009 and 2010 revealed that tartrazine killed sperm cells non-rapidly (Live Science, 2009; 2010)
Medications prescribed for nausea including pregnancy, painkillers etc. they contain these or other additives, preservatives and colorants.
(Please do not stop the drugs prescribed by your doctor without consulting your doctor!.
Tartrazine you think that the medicine you are using contains tartazine, you can ask your doctor to change it to a different brand that does not contain tatrazine).
While it is possible for an adult human body to not be able to handle such substances and to encounter many side effects, we need to question how appropriate it is to use foods, beverages and drugs containing such additives during the developmental stage of the fetus in the mother's womb.
All foods, beverages, and even medicines that are dyed yellow contain tatrazine.
Although some drugs are dyed in different colors, you can read that they contain tartrazine, namely E-102, E-102a in the package insert.
Tartrazine addition, it is not written on many products sold in the markets that they contain tatrazine
Tartrazine ( E102) 1 KG
Appearance:
Chemical name:
Chemical formula:
Origin : Tartrazine is a water-soluble colorant.
Tartrazine is in the category of E 102 group colorants.
Tartrazine is a synthetic food dye with high water solubility.
Tartrazine is in a suitable position to be evaluated in different food productions and it is possible to transfer it to production areas in a large structure.
Functions and Features: Contains substances that do not harm human health.
Tartrazine also has a structure suitable for over-evaluation in the food sector.
The colorant is a yellow food dye and it is possible to transfer it into the food produced without any problems.
Areas of Usage : Tartrazine is used as a colorant in ice cream, pasta and confectionery factories.
In addition, it is easily used in the production of soft drinks, puddings, powdered drink mixes, breakfast cereals, jams, marzipan, yoghurts and pickles.
Tartrazine, also referred to as FD&C yellow #5, is an artificial (synthetic) food dye.
Tartrazine is one of several azo food dyes that are made from petroleum products.
Artificial food dyes are used to make foods more aesthetically appealing from a visual standpoint.
These dyes can be used to create colors not possible with natural products as well as to reinstate the original appearance of a food which may be lost in the production process.
Artificial food dyes are also often cheaper and more accessible than natural food dyes.
Tartrazine important to note that food dyes are present not only in foods but can be found in cosmetics and other products, and some absorption through the skin occurs.
Adverse Reactions to Tartrazine
Tartrazine has long been suspected of being the cause of many adverse reactions, though not all have been supported by research.
Some suspected reactions include:
Urticaria (hives)
Angioedema (swelling of the lips, tongue, throat, and neck caused by the release of histamine in an allergic reaction)
Asthma1
Atopic dermatitis (skin rashes related to allergies)
Food intolerances
The most recent research found that less than 1% of allergic patients (those who already have multiple allergies) reacted when tested for their response to tartrazine. There has also been a theory that people with aspirin-sensitive asthma may be especially sensitive to tartrazine, but this theory appears to be largely disproven based on more recent studies.
The FDA requires products containing tartrazine to print it on the label. "Yellow No. 5" is also acceptable.
Other Concerns Related to Tartrazine
Certainly, there have been studies which have looked at other possible concerns with tartrazine added to food dyes or it would not be available in commerce.
Those which have looked more closely at genotoxicity (the ability to be toxic to genes), cytotoxicity (the ability of a substance to be toxic to cells), and mutagenicity (the ability of a substance to cause gene mutations) may be unsatisfactory.
Unfortunately, many of the studies to date have been done on rats, so we are unsure what meaning these have with regards to humans.
Given that azo food dyes such as tartrazine have been banned in many countries, it's important to consider the possible reasons behind these bans based on what we have learned.
Neurotoxin
Tartrazine appears to be a neurotoxin (toxic to cells in the brain) at least in rats.
Tartrazine thought that tartrazine affects the nervous system in rats in ways that include problems with spacial memory and more.
This appears to be significant enough that tartrazine has been tested along with other agents to see if these other agents may play a protective role against damage to the nervous system caused by tartrazine.
For example, a 2017 study found that administering vitamin E (a neuro-protective agent) might prevent both the structural and behavioral changes caused by tartrazine—at least in rats.
Rats that were given tartrazine have a number of findings in their central nervous system, including a shortage of brain neurotransmitters.
Increased cell death in the brain was also noted.
Tartrazine is not known if these changes also pertain to humans.
Behavior Problems in Children
Whether tartrazine could cause behavioral changes in human children similar to rat progeny haven't been assessed directly to the same degree, but a few studies have been done.
Studies looking specifically at the use of artificial food colorings (AFC) in children have found that large doses (defined as 50 milligrams or more of AFC) caused a greater negative effect on children than those who received less.
The use of synthetic food dyes has increased by 500% in the past 50 years, at the same that behavioral problems such as ADHD have been increasing.
Yet there are many changes that have occurred during this time period beyond the adoption of artificial food dyes, and this correlation, as well as a whole host of other possible links, are mostly conjecture.
Carcinogen
One study looking at DNA repair found that tartrazine had no cytotoxic effects, but did have significant genotoxic effects at all concentrations studied.
Tartrazine important to note that even when our DNA is damaged, we have many repair systems (such as proteins coded for within tumor suppressor genes) that can fix this damage.
In the study looking at tartrazine, it was found that most of the damage was amenable to repair, but that some damage did persist in specimens exposed to tartrazine, unlike those not exposed, even 24 hours after exposure.
The conclusion was that prolonged exposure to tartrazine could trigger carcinogenesis.
Tartrazine During Pregnancy
Again, we don't know much about the possible effects of prenatal exposure to artificial food colorings, but several studies have found some problems, such as a decrease in motivation and anxiety in offspring of rats exposed during pregnancy.
This does not mean that there is a potential for problems in human infants.
Rats and humans are obviously different.
There are some substances that cause problems in rats but not in humans and vice versa.
What these animal studies suggest, however, is that it is important to further study this issue until more is known.
Tartrazine-Free Diet and Labeling
The following is a list of foods that often contain tartrazine.
While many products are labeled, others, such as ice cream and desserts, are not always labeled as containing tartrazine:
Certain breakfast cereals
Refrigerated rolls and quick breads
Cake mixes
Commercial pies
Commercial gingerbread
Butterscotch chips
Commercial frostings
Certain instant and regular puddings
Certain ice creams and sherbets
Certain candy coatings
Hard candies
Colored marshmallows
Flavored carbonated beverages
Flavored drink mixes
Food Dyes Used in Commerce
In addition to tartrazine, other synthetic colorants are getting more attention.
Dyes that are defined as azo food dyes, in addition to tartrazine
Quinoline yellow
Sunset yellow
Axorubine
Ponceau 4R
Erythrosine
Allura Red
Patent blue
Indigo carmine
Brilliant blue FCF
Green S
Brilliant black
Brown HT
Tartrazine E102 Yellow Food Coloring - Colorant 1 KG It is a synthetic food coloring.
Tartrazine gives yellow color to foods and beverages.
Tartrazine has the ability to dissolve in water. It is known by the code E102 among food dyes.
1 package of Tartrazine E102 Yellow food coloring contains 1 kg of colorant.
Tartrazine is used for coloring in the production of products such as confectionery, flavored corn chips, energy drinks, sauces, pastries, spaghetti and pudding.
Tartrazine is an organic sodium salt which is the trisodium salt of tartrazine acid.
A synthetic lemon yellow azo dye used as a food colouring.
Tartrazine has a role as a histological dye and a food colouring.
Tartrazine contains a tartrazine
Synonyms:
Tartrazine
1934-21-0
Acid yellow 23
Yellow 5
Aizen tartrazine
C.I. ACID YELLOW 23
Food Yellow 4
FD & C Yellow no. 5
trisodium salt
A.F. Yellow No. 4
C.I. 19140
Tartrazine FD&C Yellow #5
Tartraphenine
Atul Tartrazine
Erio Tartrazine
Kako Tartrazine
Tartran Yellow
Tartrazine Lake
Tartrazine B
Tartrazine C
Tartrazine G
Tartrazine M
Tartrazine N
Tartrazine O
Tartrazine T
CI 19140
HD Tartrazine
Hydrazine Yellow
Lake Yellow
Sugai Tartrazine
Tartrazine FQ
Tartrazine NS
Tartrazine XX
Tartrazol Yellow
Wool Yellow
Tartrazine XXX
Tartrazine MCGL
Tartrazol BPC
Amacid Yellow T
Cilefa Yellow T
Dye Yellow Lake
Fenazo Yellow T
Kayaku Tartrazine
Mitsui Tartrazine
Oxanal Yellow T
Tartar Yellow N
Tartar Yellow S
Tartrazine Yellow
Kiton Yellow T
Lemon Yellow A
Acid Yellow T
Bucacid tartrazine
Dolkwal tartrazine
Hexacol tartrazine
Tartrazine (FD&C Yellow #5)
Tartrazine, also known as FD&C Yellow #5, is an approved artificial food color that has been widely used in foods and pharmaceuticals for many years.
Ingestion of tartrazine is associated with adverse reactions (asthma and chronic hives) in a sensitive subpopulation of consumers (Lockey, 1959).
However, unlike the situation with sulfite-induced asthma, the association of tartrazine in the provocation of asthma and chronic uriticaria is controversial.
The effects noted in some studies could not be reproduced in others (Bush and Taylor, 2009).
Both asthma and chronic urticaria are chronic illnesses whose symptoms tend to flare-up at unpredictable times.
Tartrazine some of the clinical trials on tartrazine, key pharmaceutical agents have been withdrawn from the human subjects before initiation of the tartrazine challenges.
Tartrazine the study is not designed carefully, the flare-up of the asthma or urticaria in such a trial could be due to either the administration of tartrazine or the withdrawal of the medication that controls symptoms.
The plethora of poorly designed clinical trials on tartrazine has led several groups to conclude that tartrazine may not actually elicit asthma or chronic urticaria
Tartrazine, known as lemon yellow, is a kind of water-soluble azo dye and often used in the coloring of food, beverage and so on.
Studies have shown that intake of tartarzine can cause a series of biochemical markers changes at both higher doses and low doses, which are significantly harmful to asthma patients and children at higher doses (Amin, Hameid, & Elsttar, 2010).
The acceptable daily intake (ADI) for tartrazine is allocated as 7.5 mg/kg /day by JECFA in 1964, but many countries have banned or restricted tartrazine (Walton et al., 1999).
Therefore, many methods have been developed to analyze tartrazine in food.
For instance, Zhang et al. prepared alumina microfibers and used them to construct electrochemical sensors for the sensitive detection of tartrazine.
Owing to the porous structures and large surface area, alumina microfibers exhibited high accumulation efficiency for tartrazine and significantly increased the oxidation signal of tartrazine.
The new sensor is used for the detection of tartrazine in different drink samples with a LOD of 2.0 nM (Zhang, Hu, & Liu, 2015).
Tartrazine electrochemical method can be rapid, simple and sensitive in additive analysis.
At the same time the oxidation reaction mechanism can be explored using the electrochemical technique.
Yang et al. reported a fluorescence method via the fluorescence resonance energy transfer (FRET) between tartrazine and 3-mercapto-1, 2, 4-triazole terminated gold nanoclusters (TRO-AuNCs) (Yang, Na, & Tan, 2016).
In the strategy, the fluorescence of TRO-AuNCs can be effectively quenched by tartrazine, and the reduction in the fluorescence intensity of TRO-AuNCs can be calculated to indicate the concentration of tartrazine.
The method showed a linear range from 0.08 to 37.5 μM with the LOD of 28 nM was achieved.
Finally, the method was verified by juice and honey samples with recoveries at 92.0~105.2%, which suggested its potential application in practical measurement of tartrazine in foodstuff samples.
Similarly, Yang et al. described a rapid, sensitive and selective fluorescence method based on the quenching effect of tartrazine towards acriflavine (Yang, Ran, & Yan, 2017).
The proposed method manifested satisfied linear relationship and sensitivity to tartrazine with the linear range of 0.056~5 μM and LOD of 0.017 μM (3σ/k).
By using a standard addition method, the recoveries from 96.0% to 103.0% can be obtained for tartrazine in real food samples.
Thus, in addition to the convenience, the FRET method shows higher sensitivity and stability in the analysis of tartrazine.
Tartrazine is the second most widely used food coloring agent.
Tartrazine is added to a broad range of foods such as soft drinks, chips, pudding, honey, pickles, gum, mustard, gelatin, and baked goods.
Tartrazine is a bright yellow azo dye that is more stable and a cheaper alternative to natural food dyes.
Tartrazine is known by other names such as FD&C Yellow No. 5 and E 102 Europe.
Tartrazine is also found in some cosmetics and personal care products such as liquid soaps, lotions, hand sanitizer, perfumes, nail polish, and shampoos.
Several medications contain tartrazine, which renders a yellow or orange hue to them.
Tartrazine is usually added to antacids, vitamins, cough syrups, and lotions.
Tartrazine is also used in other products such as inks, crayons, stamp dyes, and glues.
Tartrazine allergy refers to intolerance to this additive.
In a relatively small population, it causes allergic reactions, the mechanism for which is still not clearly understood.
Although several studies indicate that tartrazine and similar additives cause hyperactivity in kids, the FDA rejected these claims for want of sufficient evidence.
Symptoms of tartrazine sensitivity
Tartrazine allergy symptoms usually manifest as an increase in reaction to other allergens rather than as a direct reaction to tartrazine.
Sensitive individuals react to this dye in different ways.
Major symptoms of tartrazine intolerance include skin rashes, hives, and nasal congestion.
Rarely, tartrazine is said to cause asthma in sensitive individuals.
According to studies, adverse reactions to tartrazine may also affect the gastrointestinal tract, central nervous system, and respiratory tract, though many of these effects are rare and unconfirmed. Some studies even claim that tartrazine causes thyroid tumors and lymphomas, but the evidence is not convincing enough.
Available evidence from various studies on the effects of tartrazine intolerance shows that adverse reactions to tartrazine are of a pharmacological nature and not immunological.
Therefore sensitization after ingestion is largely unlikely.
Extensive cross-reactivity of tartrazine with other azo dyes and natural additives further complicates research in this area.
Treatment of tartrazine allergy
Management of tartrazine allergy is mainly by allergen avoidance.
People who are tartrazine intolerant should avoid foods that contain the additive.
Dietary modification is done in allergic people by educating the parents and carers about the identification and avoidance of additives.
When avoidance is not possible, allergen exposure should be treated based on the degree and nature of the allergic response.
If allergy symptoms are mild and self-limiting, no treatment is required.
Allergic rhinitis and some skin conditions can be treated using nasal sprays and antihistamines.
Asthmatic symptoms are treated using antihistamines and bronchodilators.
Beta agonist inhalation is also a solution for asthma-related symptoms such as wheezing after tartrazine exposure.
Oral steroids can be used to treat moderate allergic reactions.
Research on tartrazine hypersensitivity
The popularity and widespread availability of azo dyes such as tartrazine have made these colorful compounds an indispensable part of the food industry.
Several studies focused on tartrazine sensitivity have come up with contradictory results, and therefore the ill effects of tartrazine are deemed subjective.
Wherever studies indicated sensitivity, it has been proved to be general sensitivity to azo dyes and not tartrazine in isolation.
In 1986, the Committee on Hypersensitivity to Food Constituents at the FDA reported that only about 1 in 10,000 people are sensitive enough to develop hives after tartrazine ingestion.
Tartrazine was also concluded that sufficient evidence is not available to prove tartrazine’s role in triggering asthma attacks.
However, the FDA directed manufacturers to identify the compound in the ingredient label of products as Yellow No. 5 so as to allow tartrazine-sensitive people to avoid such products.
What is it?
Tartrazine is an azo dye, also known as FD&C Yellow No. 5 and is commonly used as a pharmaceutical colorant.
Tartrazine has been FDA-approved as a drug colorant for internal consumption, external use and around the eye area.
In addition to use in pharmaceuticals as a dye, tartrazine is used as a food and cosmetic colorant.
FD&C colors are the colors certified for use by the U.S. FDA, in the drug, food and cosmetic industry.
Over-the-counter and prescription drugs that contain tartrazine shall bear statements on the label stating that the product contains FD&C Yellow No. 5 (tartrazine) as a color additive or contains color additives including FD&C Yellow No. 5 (tartrazine).
They may also state that FD&C Yellow No. 5 (tartrazine) may cause allergic-type reactions (including bronchial asthma) in certain susceptible persons.
Although the overall incidence of FD&C Yellow No. 5 (tartrazine) sensitivity in the general population is low, it is frequently seen in patients who also have aspirin hypersensitivity.
This warning statement shall appear in the "Precautions" section of the labeling.
Tartrazine hypersensitivity reactions include headaches, asthma attacks, itching or hives, insomnia, and hyperactivity.
Tartrazine is often associated with allergies and hypersensitivity reactions, particularly in patients with asthma or aspirin intolerance.
Tartrazine hypersensitivity reactions include headaches, asthma attacks, itching or hives, insomnia, and hyperactivity.
The avoidance of tartrazine to prevent allergic asthma in these patients is controversial.
A Cochrane Review from 2006 suggests that exclusion of tartrazine from the diets of patients with asthma does not worsen or improve asthma symptoms.
Tartrazine is a synthetic lemon yellow azo dye used primarily as a food coloring.
Tartrazine is also known as E number E102, CI. FD u0026 C Yellow 5, Acid Yellow 23, Food Yellow 4, and Trisodium 1-(4-sulfonatophenyl)-4-(4-sulfonatophenylazo)-5-pyrazolone-3-carboxylate).
Tartrazine is a synthetic organic chemical.
Tartrazine is soluble in water and has a maximum absorbance in an aqueous solution at 427 ± 2 nm.
Tartrazine is a common color around the world, primarily yellow, but can also be used with Brilliant Blue FCF (FD u0026 C Blue 1, E133) or Green S (E142) to produce a variety of green hues.
Tartrazine (otherwise known as E102 or FD&C Yellow 5) is a synthetic lemon yellow azo dye used as a food coloring.
Tartrazine is derived from coal tar.
Tartrazine is water solubleand has a max absorbance in an aqueous solution at 427±2[2] nm
Tartrazine is a very commonly used color in Africa and Sweden — obviously used for yellow, but can also be used with E133 Brilliant Blue FCF or E142 Green S to produce various green shades.
Use of tartrazine is banned in Norway and was banned in Austria and Germany, before European Parliament and Council Directive 94/36/EC lifted the ban.
Foods
The foods in the following list may contain Tartrazine or not, depending on the manufacturer or the cook in charge; however, for several decades (since the 1950s) they have been known to frequently have various proportions of it, while nowadays the trend is to avoid its addition, or to substitute it for natural dying substances, like anatto, malt color, or betacarotene (see Sensitivities & Intolerance, below).
Confectionery, soft drinks, instant puddings, flavored chips (Doritos, Nachos, etc), cereals (corn flakes, muesli, etc.), cake mixes, pastries, custard powder, soups (particularly instant or "cube" soups), sauces, some rices (like paella, risotto, etc.), kool-aid, ice cream, ice lollies, candy, chewing gum, marzipan, jam, jelly, gelatins, marmalade, mustard, horseradish, yogurt, noodles, pickles and other pickled products, certain brands of fruit squash, fruit cordial, chips, tim tams, and many convenience foods together with glycerin, lemon and honey products.
Non-food products
Soaps, cosmetics, shampoos and other hair products, moisturizers, crayons and stamp dyes.
Medications
Vitamins, antacids, medicinal capsules and certain prescription drugs.
Myths
Rumors began circulating about Yellow 5 in the 1990s regarding a link to its consumption and adverse affects on male potency and penis size.
These rumors most likely were spun from confirmed cases of allergic reactions and sensitivities to Tartrazine.
There are no documented cases supporting the claim that Yellow 5 will shrink a man's penis or cause it to stop growing.
Sensitivities & Intolerance
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Please help improve this article by adding reliable references.
Unsourced material may be challenged and removed. (July 2007)
Tartrazine appears to cause the most allergic and intolerance reactions of all the azo dyes, particularly among those with an aspirin intolerance and asthmatics.The mechanism of sensitivity is obscure and has been called pseudoallergic.
The prevalence of tartrazine intolerance is estimated at roughly 360,000 Americans affected, about 0.12% of the general population.
According to the FDA, tartrazine causes hives in fewer than 1 in 10,000 people, or 0.01%.
Symptoms from tartrazine sensitivity can occur by either ingestion or cutaneous exposure to a substance containing tartrazine.
Reactions can include anxiety, migraines, clinical depression, blurred vision, itching, general weakness, heatwaves, feeling of suffocation, purple skin patches, and sleep disturbance.
In rare cases, the symptoms of tartrazine sensitivity can be felt even at extremely small doses and can last up to 72 hours after exposure.
Some researchers have linked tartrazine to childhood Obsessive-compulsive disorder and hyperactivity.
A study commissioned by the UK's Food Standards Agency found that when used in a mixture of other preservatives, increased levels of hyperactivity in children were observed.
Organic foods typically use betacarotene as an additive when yellow color is desired and more use has been made of Annatto (E160b) for non-organic foods.
Regulation
United States
Under FDA regulations, the presence of tartrazine is required to be declared on food and drug products (21 CFR 74.1705, 21 CFR 201.20).
The FDA regularly seizes products found to be containing undeclared tartrazine; these have often included Chinese "egg noodles."
Treatment
Total avoidance is the most common way to deal with tartrazine sensitivity.
Progress has been made in reducing people’s tartrazine sensitivity in a study of people who are simultaneously sensitive to both aspirin and tartrazine.
Tatrazine, or as it is called Yellow No.5 (E102) on commercial labels, is an artificial azo food coloring that gives a yellow or orange color.
Tartrazine intended use is to make foods, especially highly processed foods such as confectionery, carbonated drinks and breakfast cereals, look fresher, tastier and more appetizing, and become aesthetically appealing. Artificial food dyes are cheaper and more accessible than natural food dyes.
Tartrazine is an azo compound with the formula C16H9N4Na3O9S2 obtained from petroleum products.
Carbon, hydrogen , which is generally found in natural food dyesand in addition to nitrogen, it also contains sodium, oxygen and sulfur.
These are all naturally occurring elements, but natural dyes are not as stable as tartrazine, which is made from petroleum by-products.
Tartrazine FDA approved the use of tartrazine in foods and the following products between 1969 and 1994:
-Oral medications
-Topical drugs
-Make-up materials -Eye
area treatments
Is It Safe to Consume Tartrazine Foods?
Food dyes such as tartrazine, which can be found in cosmetics and other products, may absorb some through the skin.
In recent years, the reliability of tartrazine along with some other food dyes has been questioned. Regulators in different countries have different views on the safety of tartrazine.
Studies have found a possible link between symptoms of hyperactivity in children and juices containing food dyes.
Research also shows that food dyes can have moderate to high amounts of harmful effects over time.
The European Union (EU) Food Standards Agency has deemed six food dyes unsafe for children after the publication of a groundbreaking 2007 study linking hyperactivity in preschool and school-aged children to food dyes. in EU,
-Yellow 5
-Yellow 6
-Quinoline yellow
-Carmoisine
-Red 40 (Alura red)
-Ponso 4R
Tartrazin is completely banned in Austria and Norway.
Side Effects of Tartrazine
Tartrazine has long been suspected to be the cause of many adverse reactions, but most of them have not received much support in the literature.
Some of the reactions suspected to be caused by the use of tartrazine in susceptible patients are:
-Urticaria (hives)
-Angioedema (swelling of the lips, tongue, throat and neck caused by histamine secretion in case of an allergic reaction)
-Asthma
-Atopic dermatitis (skin rash due to allergies)
-Food intolerances
-Hyperactive behaviors
The latest research has found that only 1% of allergic patients respond to tartrazine when subjected to specific testing.
Studies also suggest that patients with asthma and aspirin allergies may have a higher incidence of allergies to azo dyes such as tartrazine.
However, some randomized, controlled studies have not found an increased risk for the use of tartrazine in patients with asthma and aspirin sensitivity.
Often, even medications used to treat severe allergic reactions to tartrazine, such as some antihistamines and corticosteroids, may contain tartrazine, making symptoms worse.
Tartrazine May Have Neurotoxic Effects
Tartrazine Potential Risks of Tartrazine Food Coloringappears to be a neurotoxin (toxic to cells in the brain), at least for rats .
Tartrazine is thought to affect the nervous system in rats in different ways such as spatial memory and more.
A 2017 study found that giving vitamin E could prevent tartrazine-induced structural and behavioral changes, at least in baby rats.
When tartrazine was given to rats in the experimental environment , a series of findings such as a decrease in brain neurotransmitters and a significant increase in malondialdehyde levels were observed.
Increased cell death in the brain has also been noted, but the significance of these changes is uncertain.
Foods Containing Tartrazine and Food Labels
Potential Risks of Tartrazine Food ColoringFoods such as dyed, appealing drinks, baked goods, and candies may seem like fairly obvious sources of tartrazine, but some food sources can be misleading.
For example, no one would expect tartrazine to be found in a refrigerated pickle jar, but they can contain it.
Other surprise resources include medications, mouthwashes, and toothpastes.
While creating the ingredient list of many products, tartrazine is not always included in the labels, even if it is in the content of some foods such as ice cream and desserts.
The following are some foods that contain tartrazine:
-Some breakfast cereals
-Prepackaged pasta mixes
-Processed pastries
-Some breads and toasties
-Cake mixes
-Commercial pies, muffins, cupcakes
-Commercial gingerbread and cakes
-Chocolate drops -Brightly
colored confectionery, cake decorations
-Ready-to-eat canned
puddings
-Ready-to- bake powder puddings -Soup mixes
-Some ice creams and sherbets
-Some candy coatings
-Hard candies
- Colorful marshmallows
-Flavored, strikingly colored sodas and fruit juices
-Flavored powder drink mixes
-Gums
-Jellies
-Some marmalades and jams
-Mustard
-Many products with honey, ginger and lemon
How Can Tartrazine Consumption Be Reduced?
Patients who are known to be sensitive or allergic to tartrazine should discuss with their doctor whether they should avoid tartrazine-added foods, drugs, and cosmetics.
Other artificial colorants other than tartrazine have also received much attention.
Many countries have banned the use of azo dyes in food, and the use of these dyes is well regulated in exported food sources.
Food labels should be checked more frequently to reduce tartrazine intake. Apart from
tartrazine , foods containing other food dyes with the following commercial codes and names should be avoided: -Sunset Yellow (Sunset Yellow, Yellow 6: E 110)
-Kinoline yellow (E 104)
-Blue 1 (Brillant blue No. 1 or E 133) )
-Blue 2 (indigotine): (Indigo carmine: E132)
-Green 3 (Fast grain FCF: E 143)
-Green S (E 142)
- Patent blue (E 131)
-Brown HT (E 155)
-Red 40 (Alura red: E 129)
-Erythrosine (Red No. 3 or da E 127)
-Azorubin (Carmosine: E 122)
-Ponso 4R (Conisal Red: E 124)
-Brilliant Black (E 151)
Knowing that many brands in the food industry have switched to natural colors can give some reassurance.
Even some larger companies are now replacing artificial food dyes with the following alternatives:
-Carmine -Chili pepper
(natural alternative to Yellow 5)
-Annatto
-Beetroot extract
-Lycopene (from Tomato)
-Saffron
-Carrot oil
Tartrazine should be noted that natural colors are not a magic wand.
For example, carmine is obtained from crushed insects, which not everyone is willing to eat.
Annatto, which is obtained from the seeds of the achiote (Bixa orellana) tree located in the tropics, giving yellow and orange colors such as turmeric and saffron, is known to cause allergic reactions in some people.
To remove or reduce tartrazine from the diet (otherwise known as the trade label Yellow 5), some simple solutions may work, as shown in the examples below:
Home-made lemonades can be preferred over purchased citrus sodas.
While homemade lemonade may contain sugar, at least it will not contain food coloring.
- Forget packaged pasta mixes and instead buy whole grain noodles and make homemade pasta dishes.
A delicious and healthier mixture can be prepared at home.
Potential Risks of Tartrazine Food ColoringAs a result, the FDA and top researchers reviewed the evidence and concluded that tartrazine poses no immediate threat to human health, but studies suggest that this dye can damage cells, especially when exposed to larger than recommended amounts.
One of the best things to do for those who are concerned about the results of the studies and the explanations is to cut back on processed foods or avoid them at all.
Instead, aim for higher consumption of healthy fats such as avocado, unrefined grains, fruits and vegetables, fatty acids such as omega 3 (found in fish such as salmon), lean meats and proteins such as flaxseed, chicken, turkey, and similar unprocessed foods.
A diet rich in these foods will keep you full for longer.
It is colourful, means less likely to be affected by packaged foods.
Also, unprocessed food will give you peace of mind because you won't have to worry about ingesting a suspicious food coloring.
So what’s the problem with it?
A very small percentage of the population (estimated to be less than ~0.1%) appear to be intolerant to tartrazine, and this can reportedly lead them to have symptoms such as itching, hives, coughing, vomiting and even asthma attacks.
There have also been links with hyperactivity in children.
However, the evidence is still not conclusive - there have not been sufficient proper scientific studies to determine if tartrazine really is the cause of any of these symptoms.
Nevertheless, for the 99.9% of the population who are not sensitive to tartrazine the issue remains controversial.
Although there is virtually no evidence that tartrazine is harmful to the majority of people, activists still want to ban it ‘just in case’, and tartrazine has become somewhat of a cause célèbre for people who don’t like the idea of their food being full of unnatural ‘chemicals’.
The most notorious of the unfounded rumours surrounding tartrazine is that drinking Mountain Dew would have various unwanted effects on a man’s virility, including shrinking the testicles, decreasing the sperm count and/or causing the penis to shrink!
And does it?
Of course not.
Tartrazine was just the usual internet rumour, nowadays, of course, known as 'fake news'.
However, despite the lack of any real evidence that tartrazine is harmful, many countries have nevertheless banned its use in foodstuffs, especially those aimed at children (such as sweets and jellies), although at present it is still legal in the EU and US.
Are there any alternatives?
The obvious alternative is beta-carotene [MOTM for April 2002], which is the natural orange pigment found in carrots.
However, its colour is not as strong nor as vibrant, which is why manufacturers prefer to use tartrazine if possible.
Carotene has the obvious ‘healthy’ credentials of being a natural product, whereas tartrazine is often tainted by originally being made from coal-tar – something that Tartrazine critics make a great deal of fuss about.
So it’s not made from coal tar now?
Originally it was discovered by a German chemist called Johann Heinrich Ziegler in 1884, who was investigating the various new molecules that could be distilled from coal tar for their useful properties.
He made a great deal of money from inventing the reaction which produced tartrazine, which at that time was used mostly as a dye for fabrics.
Strangely, Ziegler then gave up chemistry, and devoted his life to physics instead, studying fundamental questions about the nature of light, gravity and time.
Indeed, he was an influential critic of the new ‘Theory of Relativity’ that an unknown patent clerk called Albert Einstein had just published, and wrote several articles disparaging Tartrazine.
But nowadays, tartrazine is manufactured using a diazo-coupling reaction between sulfonic acid diamine and pyrazolone T.
This forms an azo linkage, which is the basis for the high colouration found in all azo dyes.
Is it still used as a fabric dye?
Yes, mostly for wool.
In fact, it works quite well, being light stable (i.e. it doesn’t bleach with strong sunlight) and washable.
The acid groups enable the dye molecule to bind strongly to the amine groups of proteins in the fabric structure.
Variations of tartrazine can also be used to dye leather, and as a pigment for artists.
You mean in paintings?
Yes, it forms the bright yellow pigment in many paintings, and is mixed with other pigments to make a variety of other colours.
Tartrazine replaced the older yellow pigment called ‘Indian yellow’, which was a mixture of hydrated magnesium and/or calcium salts of euxanthic acid, Mg,Ca[C19H15O10]2.nH2O.
This ancient pigment was highly prized and expensive, probably because it was purportedly harvested from the urine of cows or camels fed an exclusive diet of mango leaves!
Cheap, synthetic tartrazine was an immediate replacement, and became available from about 1890 onwards.
Today, this gives art dealers a method of detecting forgeries – any paintings which supposedly dates from before this period cannot contain tartrazine, whereas after that date they almost certainly do (because Indian yellow is virtually unobtainable nowadays except in special museum collections).
So a simple non-destructive Raman spectroscopy analysis can easily tell whether a painting dates from before after the discovery of tartrazine – and this has led to the unveiling of many fakes.
