Achieve Bolder, More Vibrant Color Shades
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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
COMPATIBILITY WITH FOOD COMPONENTS Good
TINCTORIAL STRENGTH Excellent
HUE Greenish blue
GENERAL COMMENTS
Digestion resistant
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
COMPATIBILITY WITH FOOD COMPONENTS Very poor; best stability 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
COMPATIBILITY 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
COMPATIBILITY 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
COMPATIBILITY WITH FOOD COMPONENTS Moderate
TINCTORIAL STRENGTH Good
HUE Reddish-Orange
ENERAL 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 .4
PROPYLENE GLYCOL –
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
PROPYLENE GLYCOL –
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 .5
ETHANOL 4
PROPYLENE GLYCOL –
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
GLYCERINE –
ETHANOL –
PROPYLENE GLYCOL –
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 VChemical 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
PROPYLENE GLYCOL –
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 SChemical 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
PROPYLENE GLYCOL 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 HTChemical 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
PROPYLENE GLYCOL 15
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 BNChemical 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
ETHANOL –
PROPYLENE GLYCOL –
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
COMPATIBILITY WITH FOOD COMPONENTS Fair
TINCTORIAL STRENGTH Very Good
GENERAL COMMENTS Poor light stability; acid insoluble