ERYTHROSINE

ERYTHROSINE – SPECIFICATION
Name –
ERYTHROSINE
Revision No –
00
Classification
I.S.169/E-127/C.I .No.-45430/FD&C RED #3/FOOD RED #14/C.I FOOD RED-14
Effective Date –
01/01/2002
No.
Characteristic
Requirement
DESCRIPTION
RED POWDER
1
Total colour/Assay, percent by Mass, min.
87.00
2
Water-insoluble matter, percent by mass, Max.
00.20
3
Combined ether extracts, percent by mass, Max.
00.20
4
Subsidiary dyes, percent by mass, Max.Mono- iodo- fluorescein.Lower iodinated fluorescein.
04.00N/AN/A
5
Dye intermediates, percent by mass, max.Tri iodo resorcinol.2 (2,4 -di- hydroxy -3,5-di-iodo benzoyl) benzoic acid.
00.2000.20
6
Unsulfonated primary aromatic amine (calculated as aniline) percent by mass, max.
00.01
7
Lead, mg/kg, Max.
02.00
8
Arsenic, mg/kg, Max.
03.00
9
Heavy metals, (as pb) mg/kg, max
40.00
10
Mercury, mg/kg, Max.
01.00
11
Cadmium, mg/kg, Max
01.00
12
Calcium Stability
01.00

Application: Erythrosine provides a watermelon-red color and can be used in foods and pharmaceuticals, including baked goods, breakfast cereals, confectionery products, dairy products, decorations for baking, dressings and sauces, dried fruit, frostings and icings, frozen breakfast foods, frozen treats, hot beverages, juice drinks and processed fish, meat and egg products.