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FD&C COLORS

FD&C Blue No. 1 (Brilliant Blue FCF): Chemical Name: Disodium salt of ethyl [4-[p[ethyl (m-sulfobenzyl) {amino}-∝-(o-sulfophenyl) benzylidene]-2, 5-cyclohenxadien-1-ylidene] (m-sulfobenzyl) ammonium hydroxide inner salt

CI NO. 42090

CI FOOD Blue 2

CAS NO. 3844-45-9

FD&C Blue 1 is permitted in the United States (FD&C Blue 1), Canada (Brilliant Blue FCF), EC (Brilliant Blue FCF E33), and FAO/WHO (Brilliant Blue FCF). Please note the following tables are stability indicators and are offered as a guide. Each food system is unique and requires your own solubility & stability studies.

Chemical Class: Triphenyl Methane

Stability To Light: Fair

Oxidation: Poor

PH Change: Good

Compatibality With Food Components: Good

Tinctorial Strength: Excellent

Hue: Greenish blue

General Comments: Digestion resistant
FD&C Blue No. 2 (Indigotine or Indigo Carmine): Chemical Name: Disodium salt of 5, 5’-disulfo-3-3’-dioxo-∆2 , 2’-biindoline

CI NO. 73015

CI FOOD Blue 1

CAS NO. 860-22-0

FD&C Blue 2 is permitted in the United States (FD&C Blue 2), Canada (Indigotine), EC (Indigo Carmine E132), and FAO/WHO (Indigotine). Please note the following tables are stability indicators and are offered as a guide. Each food system is unique and requires your own solubility & stability studies.

Chemical Class: Indigoid

Stability To Light: Very poor

Oxidation: Poor

PH Change: Poor

Compatibality With Food Components: Very poor, best stability in low water activity

Tinctorial Strength: Poor

General Comments: Most stable in low water activity food systems, more stable as the lake form
FD&C Red No. 40 (Allura Red): Chemical Name: Disodium salt of 6-hydroxy-5[(2-methyl-4- sulfophenyl) azo]-2-naphthalenesulfonic acid

CI NO. 16035

CI FOOD Red 17

CAS NO. 25956-17-6

FD&C Red 40 is permitted in the United States (FD&C Red 40), Canada (Allura Red), EC (Allura Red E129), and FAO/WHO (Allura Red AC). Please note the following tables are stability indicators and are offered as a guide. Each food system is unique and requires your own solubility & stability studies.

Chemical Class: Monoazo

Stability To Light: Very Good

Oxidation: Fair

PH Change: Good

Compatibality With Food Components: Moderate

Tinctorial Strength: Very Good

Hue: Orange Red

General Comments: Becomes colorless when it breaks down
FD&C Yellow No. 5 (Tartrazine): Chemical Name: 5-oxo-1-(p-sulfophenyl)-4-[(p-sulfophenyl) azo]-2-pyrazoline-3-carboxylic acid, trisodium salt

CI NO. 19140

CI FOOD Yellow 4

CAS NO. 1934-21-0

FD&C Yellow 5 is permitted in the United States (FD&C Yellow 5), Canada (Tartrazine), EC (Tartrazine E102), and FAO/WHO (Tartrazine). Please note the following tables are stability indicators and are offered as a guide. Each food system is unique and requires your own solubility & stability studies.

Chemical Class: Pyrazolone

Stability To Light: Good

Oxidation: Fair

PH Change: Good

Compatibality With Food Components: Moderate

Tinctorial Strength: Good

Hue: Lemon Yellow

General Comments: Becomes colorless when it breaks down
FD&C Yellow No. 6 (Sunset Yellow FCF): Chemical Name: Disodium salt of 1-p-sulphophenylazo-2- naphthol-6-sulfonic acid

CI NO. 15985

CI FOOD Yellow 3

CAS NO. 2783-94-0

FD&C Yellow 6 is permitted in the United States (FD&C Yellow 6), Canada (Sunset Yellow FCF), EC (Sunset Yellow FCF E110), and FAO/WHO (Sunset Yellow FCF). Please note the following tables are stability indicators and are offered as a guide. Each food system is unique and requires your own solubility & stability studies.

Chemical Class: Monoazo

Stability To Light: Moderate

Oxidation: Fair

PH Change: Good

Compatibality With Food Components: Moderate

Tinctorial Strength: Good

Hue: Reddish-Orange

General Comments: Becomes colorless when it breaks down

Globally Regulated Synthetic Dyes

Red No. 2 (Amaranth): Chemical Name: Trisodium 2-hydroxy-1-(4-sulfonato-1- naphthylazo) naphthalene-3, 6-disulfonate

CI NO. 16185

CI FOOD Red 9; E123

CAS NO. 915-67-3

Not permitted in U.S. or Canada.

Solubility data – grams of colors per 100ml of solvent.

Distilled Water: 5

Glycerine: 1.5

Ethanol: 0.4

Solubility data – 1 represents the lowest degree of stability and 5 (8 for light) the highest degree of stability.

Light: 5

Heat: 5

Alkail: 5

Fruit Acid: 4

Sulphur Dioxide: 3
Red No. 5 (Carmoisine): Chemical Name: Disodium 4-hydroxy-3-(4-sulfanato-1- naphthylazo) naphthalene-1-sulfonate

CI NO. 14720

CI FOOD Red 3; E122

CAS NO. 3567-69-9

Not permitted in U.S. or Canada.

Solubility data – grams of colors per 100ml of solvent.

Distilled Water: 8

Glycerine: 2.5

Ethanol: 1

Solubility data – 1 represents the lowest degree of stability and 5 (8 for light) the highest degree of stability.

Light: 5

Heat: 4

Alkail: 3

Fruit Acid: 4-5

Sulphur Dioxide: 4
Red No. 6 (Ponceau 4R): Chemical Name: Trisodium-2-hydroxy-1-(4-sulfonato-1-naphthylazo) naphthalene-6, 8-disulfonate

CI NO. 16255

CI FOOD Red 7; E124

CAS NO. 2611-82-7

Not permitted in U.S. or Canada.

Solubility data – grams of colors per 100ml of solvent.

Distilled Water: 30

Glycerine: 0.5

Ethanol: 4

Solubility data – 1 represents the lowest degree of stability and 5 (8 for light) the highest degree of stability.

Light: 4

Heat: 5

Alkail: 1

Fruit Acid: 4

Sulphur Dioxide: 3
Yellow No. 10 (Quinoline Yellow): Chemical Name: The disodium salts of the disulfonates of 2-(2-quinolyl) indan-1, 3-dione (principle components)

CI NO. 47005

CI FOOD Yellow 13; E104

CAS NO. 95193-83-2

Not permitted in U.S. or Canada.

Solubility data – grams of colors per 100ml of solvent.

Distilled Water: 14

Solubility data – 1 represents the lowest degree of stability and 5 (8 for light) the highest degree of stability.

Light: 6-7

Heat: 4-5

Alkail: 2-3

Fruit Acid: 4-5

Sulphur Dioxide: 4-5
Patent Blue V: Chemical Name: The calcium or sodium compound of [4-{∝-(4-diethylaminophenol)-5-hydroxy-2, 4 disulfophenyl-methylidene} 2,5-cyclohexadien-1-ylidene] diethyl-ammonium hydroxide inner salt

CI NO. 42051

CI FOOD Blue 5; E131

CAS NO. 3536-49-0

Not permitted in U.S. or Canada.

Solubility data – grams of colors per 100ml of solvent.

Distilled Water: 6

Glycerine: 3.5

Ethanol: 2

Solubility data – 1 represents the lowest degree of stability and 5 (8 for light) the highest degree of stability.

Light: 7

Heat: 4-5

Alkail: 2

Fruit Acid: 1-2

Sulphur Dioxide: 3
Green S: Chemical Name: Sodium 5-[4-dimethylamino-a (4 dimethyliminio cyclo-hexa-2, 5-dienylidene) benzyl]-6-hydroxy-7-sulfonato-naphthalene-2-sulfonate

CI NO. 44090

CI FOOD Green 4; E142

CAS NO. 3087-16-9

Not permitted in U.S. or Canada.

Solubility data – grams of colors per 100ml of solvent.

Distilled Water: 5

Glycerine: 1.5

Ethanol: 0.2

Solubility data – 1 represents the lowest degree of stability and 5 (8 for light) the highest degree of stability.

Light: 3

Heat: 5

Alkail: 3-4

Fruit Acid: 4

Sulphur Dioxide: 4-5
Brown HT: Chemical Name: Disodium 4, 4’-(2, 4-dihydroxy-5-hydroxymethyl-1, 3-phenylene bisazo) di(napthalene-1-sulfonate)

CI NO. 20285

CI FOOD Brown 3; E155

CAS NO. 4553-89-3

Not permitted in U.S. or Canada.

Solubility data – grams of colors per 100ml of solvent.

Distilled Water: 20

Glycerine: 5

Ethanol Insoluble

Solubility data – 1 represents the lowest degree of stability and 5 (8 for light) the highest degree of stability.

Light: 4-5

Heat: 5

Alkail: 4

Fruit Acid: 4

Sulphur Dioxide: 3
Black BN: Chemical Name: Tetrasodium 4-acetamido-5-hydroxy-6-[7-sulfonato-4-(4-sulfonatophenylazo)-1-naphthylazo] naphthalene-1, 7-disulfonate

CI NO. 28840

CI FOOD Black 1, E151

CAS NO. 2519-30-4

Not permitted in U.S. or Canada.

Solubility data – grams of colors per 100ml of solvent.

Distilled Water: 5

Glycerine: 1

Solubility data – 1 represents the lowest degree of stability and 5 (8 for light) the highest degree of stability.

Light: 6-7

Heat: 1

Alkail: 3-4

Fruit Acid: 3

Sulphur Dioxide: 1
FD&C Red No. 3 (Erythrosine): Chemical Name: Disodium salt of 9(o-carboxy-phenyl)-6-hydroxy-2, 4, 5, 7-tetraiodo-3H-xanthen-3-one

CI NO. 45430

CI FOOD Red 14

CAS NO. 16423-68-0

FD&C Red 3 is permitted in the United States (FD&C Red 3), Canada (Erythrosine), EC (Erythrosine E127), and FAO/WHO (Erythrosine). Please note the following tables are stability indicators and are offered as a guide. Each food system is unique and requires your own solubility & stability studies.

Chemical Class: Xanthene

Stability To Light: Poor

Oxidation: Fair

PH Change: Poor

Compatibality With Food Components: Fair

Tinctorial Strength: Very Good

General Comments: Poor light stability; acid insoluble

COLOR PORTFOLIO | DYES & LAKES Achieve Bolder, More Vibrant Color Shades

Achieve Bolder, More Vibrant Color Shades

FD&C COLORS

Globally Regulated Synthetic Dyes

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COLOR PORTFOLIO | DYES & LAKES Achieve Bolder,
More Vibrant Color Shades

Achieve Bolder,
More Vibrant Color Shades