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Tartrazine (CAS No.: 1934-21-0, E Number: E102) is a water-soluble azo dye presenting as a bright lemon-yellow crystalline powder. With a purity level of ≥98.5% and moisture content ≤ 1.5%, it delivers vivid fluorescent hues compliant with global safety standards. Certified under FDA 21 CFR §74.705, EU Regulation (EC) No. 1333/2008, and China’s GB 4481.1-2019, it offers a 12-shade color spectrum (from pale lemon to deep gold) for food applications, ensuring no harmful heavy metals (lead ≤ 0.1ppm, arsenic ≤ 0.05ppm).
Fluorescent Safety: Undergoes strict photostability testing, maintaining color intensity without hazardous fluorescence emission—passing EU 10/2011 migration limits for food contact materials.
Broad pH Adaptability: Retains stability across pH 3.0–9.0, avoiding fading in acidic beverages (e.g., lemonade) and alkaline bakery goods (e.g., cakes with baking soda).
Cost-Effective Coloring: Requires only 0.01%–0.05% addition to achieve target shade, reducing raw material costs by up to 60% compared to natural curcumin.
Heat & Light Resistance: Withstands temperatures up to 180°C (baking) and UV exposure for 12 months without discoloration, outperforming natural yellow 6.
Regulatory Compliance: Certified Halal (IFANCA), Kosher (OK), and vegan, suitable for organic and conventional food production worldwide.
Beverages: Added at 0.01%–0.03% in carbonated drinks, fruit juices, and sports drinks. Creates consistent lemon-yellow tones in iced teas without cloudiness.
Confectionery: Incorporated at 0.02%–0.05% in hard candies, gummy bears, and lollipops. Blends with Red 40 to produce orange shades for citrus-flavored treats.
Bakery Goods: Used at 0.03%–0.04% in cake mixes, cookies, and pastries. Maintains color vibrancy during 20-minute baking at 175°C.
Dairy Products: Mixed into yogurt and ice cream at 0.01%–0.02%, compatible with probiotics and dairy proteins without flavor interference.
Q: Is tartrazine safe for children and sensitive populations?
A: Yes. It meets JECFA’s ADI standard of 7.5mg/kg body weight. Clinical studies show < 0.1% of individuals exhibit sensitivity, below the global average for food dyes.
Q: How to store tartrazine to preserve color stability?
A: Store in opaque sealed containers at 15°C–25°C with relative humidity ≤ 50%. Avoid direct sunlight; shelf life extends to 36 months under proper conditions.
Q: Can it be blended with other food colorants?
A: Absolutely. Mixes seamlessly with Sunset Yellow (E110) for amber tones and Brilliant Blue (E133) for green shades. Optimal blending ratio: 1:1 for secondary colors.
Tartrazine (CAS No.: 1934-21-0, E Number: E102) is a water-soluble azo dye presenting as a bright lemon-yellow crystalline powder. With a purity level of ≥98.5% and moisture content ≤ 1.5%, it delivers vivid fluorescent hues compliant with global safety standards. Certified under FDA 21 CFR §74.705, EU Regulation (EC) No. 1333/2008, and China’s GB 4481.1-2019, it offers a 12-shade color spectrum (from pale lemon to deep gold) for food applications, ensuring no harmful heavy metals (lead ≤ 0.1ppm, arsenic ≤ 0.05ppm).
Fluorescent Safety: Undergoes strict photostability testing, maintaining color intensity without hazardous fluorescence emission—passing EU 10/2011 migration limits for food contact materials.
Broad pH Adaptability: Retains stability across pH 3.0–9.0, avoiding fading in acidic beverages (e.g., lemonade) and alkaline bakery goods (e.g., cakes with baking soda).
Cost-Effective Coloring: Requires only 0.01%–0.05% addition to achieve target shade, reducing raw material costs by up to 60% compared to natural curcumin.
Heat & Light Resistance: Withstands temperatures up to 180°C (baking) and UV exposure for 12 months without discoloration, outperforming natural yellow 6.
Regulatory Compliance: Certified Halal (IFANCA), Kosher (OK), and vegan, suitable for organic and conventional food production worldwide.
Beverages: Added at 0.01%–0.03% in carbonated drinks, fruit juices, and sports drinks. Creates consistent lemon-yellow tones in iced teas without cloudiness.
Confectionery: Incorporated at 0.02%–0.05% in hard candies, gummy bears, and lollipops. Blends with Red 40 to produce orange shades for citrus-flavored treats.
Bakery Goods: Used at 0.03%–0.04% in cake mixes, cookies, and pastries. Maintains color vibrancy during 20-minute baking at 175°C.
Dairy Products: Mixed into yogurt and ice cream at 0.01%–0.02%, compatible with probiotics and dairy proteins without flavor interference.
Q: Is tartrazine safe for children and sensitive populations?
A: Yes. It meets JECFA’s ADI standard of 7.5mg/kg body weight. Clinical studies show < 0.1% of individuals exhibit sensitivity, below the global average for food dyes.
Q: How to store tartrazine to preserve color stability?
A: Store in opaque sealed containers at 15°C–25°C with relative humidity ≤ 50%. Avoid direct sunlight; shelf life extends to 36 months under proper conditions.
Q: Can it be blended with other food colorants?
A: Absolutely. Mixes seamlessly with Sunset Yellow (E110) for amber tones and Brilliant Blue (E133) for green shades. Optimal blending ratio: 1:1 for secondary colors.
