Thumbnail Image

Tartrazine

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

Year of publication 2016

Place of publication Rome, Italy ;

Pages 5p.

Author FAO

Publisher FAO / WHO ;

Product type Meeting

Edition 1

Synopsis (short abstract) Consists of trisodium 4,5-dihydro-5-oxo-1-(4-sulfophenyl)-4-[(4-sulfophenyl)azo]-1H-pyrazole-3-carboxylate and subsidiary colouring matters together with sodium chloride and/or sodium sulfate as the principal uncoloured components. It is manufactured by coupling diazotized 4-aminobenzenesulfonic acid with 5-oxo-1-(4-sulfophenyl)-2-pyrazoline-3-carboxylic acid or with the methyl ester, the ethyl ester, or a salt of this carboxylic acid. It also may be manufactured by condensing phenylhydrazine-4- sulfonic acid with dioxosuccinic acid or oxalacetic acid derivatives. The resulting dye is purified and isolated as the sodium salt. May be converted to the corresponding aluminium lake in which case only the General Specifications for Aluminium Lakes of Colouring Matters applies.

Statutory body / Meeting title Joint FAO/WHO Expert Committee on Food Additives (JECFA)

Meeting symbol N/A

Meeting Session Number Sess. 82

Meeting date N/A

Meeting location N/A

Language English

Also available in:
No results found.

Related items

Showing items related by metadata.

  • Thumbnail Image
    Meeting
    Xanthan Gum, 82nd JECFA—Chemical and Technical Assessment (CTA), 2016 2016
    Also available in:
    No results found.
    This Chemical and Technical Assessment summarizes data and information on xanthan gum submitted to JECFA by International Special Dietary Foods Industries1 in a dossier dated 26 November 2015 and focusing on its use as thickener in infant formulae, follow-up formulae, and formulae for special medical purposes intended for infants. The Committee previously reviewed xanthan gum at its eighteenth, twenty-ninth and thirtieth meetings. At the thirtieth meeting, the Committee allocated an Acceptable D aily Intake (ADI) of “not specified” to xanthan gum. The Committee prepared specifications for xanthan gum at several of its meetings. The last specifications for xanthan gum were prepared at the fifty-third meeting in 1999. At the present meeting (eighty-second meeting), xanthan gum is being re-evaluated by the Committee with emphasis placed on the evaluation of safety data to support its intended use in infant formulae, follow-up formulae, and formulae for special medical purposes intended for infants.
  • Thumbnail Image
    Meeting
    Quinoline Yellow
    Residue Monograph prepared by the meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), 82nd meeting 2016
    2016
    Also available in:
    No results found.
    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.
  • Thumbnail Image
    Meeting
    Tartrazine, 82nd JECFA—Chemical and Technical Assessment (CTA), 2016 2016
    Also available in:
    No results found.
    This Chemical and Technical Assessment summarizes data and information on Tartrazine (INS No. 102), a synthetic colouring agent that belongs to the class of monoazo dyes. It is allowed as a food colour in the EU, Japan, USA, and other regions. The safety, dietary intake, and specifications for Tartrazine were re-evaluated at the 82nd meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA).
Show more

Users also downloaded

Showing related downloaded files

No results found.