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Brilliant Blue FCF

Specifications Monograph prepared by the meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), 84th meeting 2017













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    Jagua (Genipin-Glycine) Blue (Tentative)
    Residue Monograph prepared by the meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), 84th meeting 2017
    2017
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    Residue Monograph prepared by the meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), 82nd meeting 2016: Allura Red AC 2017
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    Prepared at the 82nd JECFA and published in JECFA Monograph 19 (2016) superseding specifications prepared at the 28th JECFA (1984) and published in FNP 31/1 (1984) and FNP 52 (1992). Metals and arsenic specifications revised at the 59th JECFA (2002). An ADI of 0-7 mg/kg bw was established at the 25th JECFA (1981). Allura Red AC Consists of disodium 6-hydroxy-5-(2-methoxy-5-methyl-4- sulfonato-phenylazo)-2-naphthalenesulfonate and subsidiary colouring matters together with sodium chloride and/or sodium sulfate as the principal uncoloured components. It is manufactured by coupling diazotized 4-amino-5-methoxy-2-methylbenzenesulfonic acid with 6-hydroxy-2-naphthalene sulphonic acid. The resulting dye is purified and isolated as the sodium salt.

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