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Tartrazine

Residue Monograph prepared by the meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), 82nd meeting 2016















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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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    Quinoline Yellow
    Residue Monograph prepared by the meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), 82nd meeting 2016
    2016
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    Prepared at the 82nd JECFA (2016) and published in FAO JECFA Monograph 19 (2016), superseding specifications for Oxidized starch included in the specifications for Modified starches prepared at the 79th JECFA (2014), published in FAO JECFA Monographs 16 (2014). An ADI “not specified” was established at the 26th JECFA (1982). Quinoline Yellow is manufactured by sulfonating 2-(2-quinolyl)-1,3-indandione. It consists predominantly of sodium salts of disulfonates of 2-(2-quinolyl)-1,3-indandione wit h smaller amounts of monosulfonates and trisulfonates; and subsidiary colouring matters, sodium chloride and/or sodium sulfate.
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    Lutein Esters from Tagetes Erecta
    Residue Monograph prepared by the meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), 82nd meeting 2016
    2016
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    Lutein esters from Tagetes erecta is obtained by solvent extraction of dried petals of Tagetes erecta L., further purification and subsequent removal of solvents under vacuum. Lutein diesters account for the major part and a smaller proportion of zeaxanthin diesters is also present. The esters contain saturated long chain fatty acids, such as myristic, palmitic and stearic acid in various proportions with palmitic acid being a major component. Waxes naturally occurring in the source material may also be present. Only the following solvents may be used in the production: methanol, ethanol, 2-propanol, hexane, acetone, methyl ethyl ketone and carbon dioxide. Usually food grade antioxidants are added to stabilize the product. Products of commerce are normally further formulated e.g. in order to standardize colour content or to obtain water soluble/dispersible products.

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