orio image

Lake Tartrazine

Classification

Attribute Value
Color Index No 19140
EEC No. E102
F D & C No Yellow 5
C.I Name Food Yellow 4
Class Monaazo - (Pyrazolone)
EINECS 217-699-5
CAS No. 1934-21-0

Specification

No. Characteristic Limit
1 Color Description Light Orange Powder
2 Total dye content, corrected for sample dried at 135°C for 3 hr. Percent by Mass, min. 85.00
3 Loss on drying at 135°C, Percent by mass and chlorides & Sulphates express as sodium salts, percent by mass Max. 13.00
4 Water-insoluble matter, percent by mass, Max. 0.20
5 Combined other extracts, percent by mass, Max. 0.20
6 Subsidiary dyes, percent by mass, Max. 1.00
7 Dye intermediates, percent by mass, Max. 0.50
8 Unsulfonated primary aromatic amine (calculated as aniline) Percent by mass, max. 0.01
9 Lead, mg/kg, Max. 10.00
10 Arsenic, mg/kg, Max. 1.00
11 Heavy metals, (as Pb) mg/kg, max 40.00
12 Mercury, mg/kg, Max. 1.00
13 Chromium, mg/kg, Max. 5.00
14 Cadmium, mg/kg, Max. 1.00

Solubility At Room Temperature

No. Solvent Solubility
1 Water (gm/ltr) 140.00
2 Glycerin (gm/ltr) 150.00
3 Propylene Glycol (gm/ltr) 50.00
4 Ethanol (95%) (gm/ltr) Trace

Stability To

No. Condition Stability
1 Acids Excellent
2 Neutral Excellent
3 Alkaline Better
4 Baking 205°C (400°F) Best
5 Light Excellent
6 Heat Best
 orio image
back top