TARTRAZINE

TARTRAZINE – SPECIFICATION
Name –
TARTRAZINE
Revision No –
00
Classification
C. I. NO 19140/E102/F .D & C YELLOW #5/C.I FOOD YELLOW #4/I.S.1694
Effective Date –
01/17/2000
No.
Characteristic
Requirement
DESCRIPTION
LIGHT ORANGE POWDER.
1
Total colour/Assay, percent by Mass, min.
85.00
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.
01.00
5
Dye intermediates, percent by mass, max.•I-P-(Sulfophenyl)-5-pyrazolone-3-carboxylic acid.•Aniline-4-Sulfonilic Acid.
00.50
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

Application: Tartrazine provides a lemon-yellow color and can be used in drugs, cosmetics, and foods, including dietary supplements, beverages, frozen treats, powder mixes, gelatin products, candies, icings, jellies, spices, dressings, sauces, baked goods and dairy products.