Carmoisine What is it and Why is it in Our Food?
Carmoisine. Carmoisine adalah jenis pewarna sintetis yang aman digunakan untuk menghasilkan warna makanan yang merah hingga maroon. Biasanya bahan ini yang dicampurkan untuk membuat produk pangan dengan berperisa anggur, blueberry, atau stroberi seperti permen, selai, minuman rasa buah dan untuk dekorasi bakery..
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Carmoisine is a synthetic food dye used to give food products their red coloring. It is made from disodium salt. Aside from causing hyperactivity in children, carmoisine may also cause symptoms of general allergic reaction such as skin swelling, breathing difficulties, and hives. Exposure to carmoisine can also have negative effects on the.
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The letters azo are derived from the french word for nitrogen, azote. Azo dyes account for roughly 60 to 70% of all dyes used in the food and textile industries. 1 The reason they are so popular is that azo dyes are cheap to produce and are more stable than most natural food dyes. Carmoisine is often used when the food is heat-treated.
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Tartrazine and carmoisine are an organic azo dyes widely used in food products, drugs and cosmetics. The present study conducted to evaluate the toxic effect of these coloring food additives; on renal, hepatic function, lipid profile, blood glucose, body-weight gain and biomarkers of oxidative stress in tissue.. Tartrazine and carmoisine were administered orally in two doses, one low and the.
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assessment for Azorubine/Carmoisine (E 122) taking into account additional information on its use in foods. In 2009, the EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS) adopted a scientific opinion on the re-evaluation of Azorubine/Carmoisine (E 122) used as a food additive. In that opinion, the Panel
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CI 14720. CI 14720 or Carmoisine is a coloring agent that is widely used in the cosmetic industry. It imparts a red color to formulations and is also quite long lasting. It can also be maroonish to reddish brown depending on the manufacturing process. CI 14720 can be commonly found in products such as lipsticks, eye shadows, face powders.
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EU Food Additive Definition. Azorubine consists essentially of disodium 4-hydroxy-3- (4-sulfonato-1-naphthylazo) naphthalene-1-sulfonate and subsidiary colouring matters together with sodium chloride and/or sodium sulphate as the principal uncoloured components.; Azorubine is described as the sodium salt.
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scientific opinion on Azorubine/Carmoisine (E 122) when used as a food colouring substance. Azorubine/Carmoisine (E 122) is an azo dye allowed as a food additive in the EU and has previously been evaluated by the Joint FAO/WHO Joint Expert Committee on Food Additives (JECFA) in 1983 and the EU Scientific Committee for Food (SCF) in 1984.
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Carmoisine. Carmoisine (CAR) or azorubine (E122) is a disodium salt consisting of two naphthalene subunits and an azo functional group (-N N-), with ADI = 4 mg/kg bw/day (Khataee et al., 2022; Monisha et al., 2023). It is soluble in water, slightly in ethanolic solutions, but insoluble in vegetable oil.
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Carmoisine (CMS) as a synthetic azo dye is extensively utilized in the pharmaceutical, cosmetics, textile, and food industries. Previous studies revealed that several serious health problems are caused by longer exposure to CMS. Thus, in most countries, the permissible quantity of CMS in pharmaceutical and food products is controlled strictly by legislation. Hence, it is essential to develop a.
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Carmoisine is a red color substance known as E122 or Food Red 3 Azorubin S, Brillant carmoisine O, Acid Red 14, or C.I. 14720, dye content in the substance is 87%, loss in drying and sodium chloride/sulphate is less than 13%, water insoluble matter less than 0.2% lead less than 0.01 ppm Arsenic less than 1 ppm, heavy metals less than 40 ppm.
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The Panel on Food Additives and Nutrient Sources added to Food provides a scientific opinion re-evaluating the safety of Azorubine/Carmoisine (E 122). Azorubine/Carmoisine has previously been evaluated by JECFA in 1983 and the SCF in 1984. Both committees established an Acceptable Daily Intake (ADI) of 0-4 mg/kg bw/day.
Carmoisine (Azorubine) Azo Dye MedChemExpress
The International Numbering System for Food Additives ( INS) is a European -based naming system for food additives, aimed at providing a short designation of what may be a lengthy actual name. [1] It is defined by Codex Alimentarius, the international food standards organisation of the World Health Organization (WHO) and Food and Agriculture.
کارموزین Carmoisine فروشگاه مواد شیمیایی ایران
Carmoisine. Molecular Formula CHNNaOS. Average mass 502.428 Da. Monoisotopic mass 501.988129 Da. ChemSpider ID 11588225. - Charge. - Double-bond stereo.
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Azorubine or carmoisine is a common red azoic powder dye, generally known as a colouring material that is widely employed in the food, pharmaceutical and cosmetic sectors; it has the chemical formula C 20 H 12 N 2 Na 2 O 7 S 2 and molar mass of 502.44 g mol −1 [].It is a biologically active material, with limited absorption in the gastrointestinal tract while the free sulphonated aromatic.
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Carmoisine (E122) Synonyms - C.I. 14720 (Food Red 3), azorubine Chemical name - Disodium 4-hydroxy-3-(4-sulphonato-1-napthylazo)naphthalene-1-sulphonate Empirical formula - C 20 H 12 N 2 Na 2 O 7 S 2 Molecular weight - 502.44 Acceptable daily intake SCF - 4 mg/kg bodyweight/day 32 JECFA - 4 mg/kg bodyweight/day 33 EFSA - 4 mg/kg.