Dyes & Lakes

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

COMPATIBILITY 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

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

COMPATIBILITY WITH FOOD COMPONENTS Fair

TINCTORIAL STRENGTH Very Good

GENERAL COMMENTS Poor light stability, acid insoluble

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

COMPATIBILITY WITH FOOD COMPONENTS Moderate

TINCTORIAL STRENGTH Very Good

HUE Orange Red

GENERAL COMMENTS Becomes colourless when it breaks down

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

COMPATIBILITY WITH FOOD COMPONENTS Moderate

TINCTORIAL STRENGTH Good

HUE Lemon Yellow

GENERAL COMMENTS Becomes colourless when it breaks down

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

COMPATIBILITY WITH FOOD COMPONENTS Moderate

TINCTORIAL STRENGTH Good

HUE Reddish-Orange

ENERAL COMMENTS Becomes colourless when it breaks down

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.

DISTILLED WATER 5

GLYCERINE 1.5

ETHANOL .4

PROPYLENE GLYCOL –

LIGHT 5

HEAT 5

ALKAIL 5

FRUIT ACID 4

SULPHUR DIOXIDE 3

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.

DISTILLED WATER 8

GLYCERINE 2.5

ETHANOL 1

PROPYLENE GLYCOL –

LIGHT 5

HEAT 4

ALKAIL 3

FRUIT ACID 4-5

SULPHUR DIOXIDE 4

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.

DISTILLED WATER 30

GLYCERINE .5

ETHANOL 4

PROPYLENE GLYCOL –

LIGHT 4

HEAT 5

ALKAIL 1

FRUIT ACID 4

SULPHUR DIOXIDE 3

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.

DISTILLED WATER 14

GLYCERINE –

ETHANOL –

PROPYLENE GLYCOL –

LIGHT6-7

HEAT 4-5

ALKAIL 2-3

FRUIT ACID 4-5

SULPHUR DIOXIDE 4-5

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.

DISTILLED WATER 6

GLYCERINE 3.5

ETHANOL 2

PROPYLENE GLYCOL –

LIGHT 7

HEAT 4-5

ALKAIL 2

FRUIT ACID 1-2

SULPHUR DIOXIDE 3

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.

DISTILLED WATER 5

GLYCERINE 1.5

ETHANOL 0.2

PROPYLENE GLYCOL 2

LIGHT 3

HEAT 5

ALKAIL 3-4

FRUIT ACID 4

SULPHUR DIOXIDE 4-5

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.

DISTILLED WATER 20

GLYCERINE 5

ETHANOL Insoluble

PROPYLENE GLYCOL 15

LIGHT 4-5

HEAT 5

ALKAIL 4

FRUIT ACID 4

SULPHUR DIOXIDE 3

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.

DISTILLED WATER 5

GLYCERINE 1

ETHANOL –

PROPYLENE GLYCOL –

LIGHT 6-7

HEAT 1

ALKAIL 3-4

FRUIT ACID 3

SULPHUR DIOXIDE 1