Tartrazine is a synthetic yellow food coloring classified under the international numbering system as E102. It is one of the most widely used artificial colorings in the food industry, permitted in many countries worldwide when used within recommended dosage limits.
Applications
Tartrazine is used in the production of a wide range of food products, including carbonated beverages, ice cream, jelly, purées, soups, yogurts, mustard, sauces, candies, cakes, and canned fruits and vegetables. Its primary technological function is to impart a bright lemon-yellow to golden-orange color to food and beverages.
Recommended dosage
- Soft drinks — up to 30 mg/kg
- Confectionery products — up to 50 mg/kg
- Wines and low-alcohol beverages — up to 50 mg/kg
- Maximum permitted level in some countries — up to 150 mg/kg
Physical and chemical properties
Tartrazine appears as a fine crystalline powder, yellow to light orange in color. Its chemical formula is C₁₆H₉N₄Na₃O₉S₂ (trisodium salt of 5-hydroxy-1-(p-sulfophenyl)-4-[(p-sulfophenyl)azo]pyrazole-3-carboxylic acid), also known as Acid Yellow 23. CAS number: 1934-21-0. Molar mass: 534.36 g/mol. Melting point: 300 °C. It is highly soluble in water but insoluble in organic solvents. Tartrazine may decompose under direct sunlight and should be stored accordingly.
Safety considerations
According to the UK Food Standards Agency (FSA), tartrazine may contribute to increased hyperactivity and reduced attention span in children. It may also provoke allergic reactions and can be problematic for individuals with asthma. Under the NFPA 704 hazard rating system, tartrazine is classified as health hazard level 2 (prolonged exposure may cause temporary incapacitation or possible residual injury), flammability level 1 (requires heating above 93 °C to ignite), and reactivity level 0 (stable substance).
Find more information about food additives and colorings in the articles below.