Unpacking the Chemical Composition of Food Color 122
Food color 122, known internationally as Carmoisine or E122, is a synthetic red dye belonging to the azo dye family. Unlike natural colorings derived from plants or insects, this vibrant red hue is the result of a chemical synthesis process. Understanding its ingredients requires a look at its core chemical structure and the other components that make up the finished food additive.
The Core Chemical Ingredient: Azorubine
The main ingredient responsible for the red coloring is Azorubine. This compound is a disodium salt with the chemical formula C${20}$H${12}$N${2}$Na${2}$O${7}$S${2}$. This structure contributes to its stability in various food applications. As an azo dye, it contains a nitrogen-nitrogen double bond (-N=N-).
Principal Uncolored Components
Besides the main coloring agent, commercial food color 122 products typically include sodium chloride (table salt) and/or sodium sulfate. These are considered 'principal uncoloured components' resulting from the manufacturing process. Calcium and potassium salts of the dye are also permitted.
The Manufacturing Process
Food color 122 is produced through a synthetic organic process called coupling. It starts with derivatives of aniline, which are sourced from petroleum products via benzene. This synthetic method ensures consistency and stability.
A Look at Regulatory Status and Associated Health Information
Food color 122's use is restricted in many countries, including a ban in the United States, Canada, and Japan. The European Union permits its use but requires specific labeling due to potential health concerns. Potential health considerations include allergic reactions and a suggested link to hyperactivity in children, leading to mandatory warning labels in the EU. More details on health information for E122 can be found on {Link: HORECA Trend horecatrend.com}.
Common Applications
Where permitted, food color 122 is used in various products like beverages, confectionery, baked goods, dairy, and processed foods. It also appears in non-food items such as cosmetics and pharmaceuticals.
Comparison of Food Color 122 (Carmoisine) and Carmine (Cochineal)
| Feature | Food Color 122 (Carmoisine) | Carmine (Cochineal) |
|---|---|---|
| Origin | Synthetic, from coal tar derivatives | Natural, derived from cochineal insects |
| Chemical Type | Azo dye | Anthraquinone dye |
| Composition | Primarily a complex disodium salt | Carminic acid, a red pigment |
| Color Profile | Stable, vibrant red | Can vary with pH, heat, and other factors |
| Manufacturing | Chemical synthesis (coupling process) | Boiling dried insects to extract carminic acid |
| Halal/Kosher | Considered Halal if dry and without non-Halal solvents | Not Halal or Kosher, as it comes from insects |
| Allergen Info | Possible allergic reactions, especially with aspirin intolerance | Can cause severe allergic reactions in some individuals |
Conclusion
In conclusion, food color 122 (Carmoisine) mainly contains the synthetic disodium salt Azorubine, along with sodium chloride and sodium sulfate from manufacturing. It is derived from petroleum products and valued for stability. Restrictions and labeling exist globally due to its synthetic nature and health concerns. More technical details are available on {Link: PubChem pubchem.ncbi.nlm.nih.gov}.
