Azorubine
From Wikipedia, the free encyclopedia
| Azorubine | |
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| IUPAC name | disodium 4-hydroxy-2-[(E)-(4-sulfonato-1-naphthyl) diazenyl]naphthalene-1-sulfonate |
| Other names | carmoisine, Food Red 3, Azorubin S, Brillantcarmoisin O, Acid Red 14, or C.I. 14720 |
| Identifiers | |
| CAS number | [3567-69-9] |
| EINECS number | |
| Except where noted otherwise, data are given for materials in their standard state (at 25 °C, 100 kPa) Infobox disclaimer and references |
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Azorubine, carmoisine, Food Red 3, Azorubin S, Brillantcarmoisin O, Acid Red 14, or C.I. 14720 is a synthetic red food dye from the azo dye group. It usually comes as a disodium salt. It is a red to maroon powder. It is used for the purposes where the food is heat-treated after fermentation. It has E number E122. Some of the foods it can be present in are blancmange, marzipan, Swiss roll, jams, preserves, yoghurts, jellies, breadcrumbs, and cheesecake mixes. It is also present in Oraldene Mouthwash.
[edit] Possible health effects
It appears to cause allergic or intolerance reactions, particularly amongst those with an aspirin intolerance. Other reactions can include a rash similar to nettle rash and skin swelling. Asthmatics sometimes react badly to it.
It is one of the colourants that the Hyperactive Children's Support Group recommends be eliminated from the diet of children.
On 6 September 2007, the British Food Standards Agency revised advice on certain artificial food additives, including E122.
Professor Jim Stevenson from Southampton University, and author of the report, said: "This has been a major study investigating an important area of research. The results suggest that consumption of certain mixtures of artificial food colours and sodium benzoate preservative are associated with increases in hyperactive behaviour in children.
"However, parents should not think that simply taking these additives out of food will prevent hyperactive disorders. We know that many other influences are at work but this at least is one a child can avoid."
The following additives were tested in the research:
- Sunset yellow (E110) - Colouring found in squashes
- Carmoisine (E122) - Red colouring in jellies
- Tartrazine (E102) - New colouring in lollies, fizzy drinks
- Ponceau 4R (E124) - Red colouring
- Sodium benzoate (E211) - Preservative
- Quinoline yellow (E104) - Food colouring
- Allura red AC (E129) - Orange / red food dye[1]
On 10 April 2008, the Foods Standard Agency called for a voluntary removal of the colours (but not sodium benzoate) by 2009.[2] In addition, it recommended that there should be action to phase them out in food and drink in the European Union (EU) over a specified period.[3]
The EFSA (European Food Standards Agency) has reviewed the Southampton Study and determined that the results are inconclusive and warrant no action at this time in the EU pending the outcome of further testing.[citation needed]
Azorubine is commonly used in the UK, but it is a prohibited food additive in Canada, Japan, Norway, Sweden and the United States.[4]
