Surf Wiki
Save to docs
general/food-colorings

From Surf Wiki (app.surf) — the open knowledge base

Scarlet GN

Scarlet GN, or C.I. Food Red 2, FD&C Red No. 4, or C.I. 14815 is a red azo dye once used as a food dye. As a food additive, it has the E number E125. It is usually used as a disodium salt.

In the United States, it is not permitted for use in food or ingested drugs and may only be used in externally applied drugs and cosmetics, due to potential carcinogenic effects from ingesting it. An exception was added in 1965 to allow its use in the coloring of maraschino cherries, which were considered mainly decorative and not a foodstuff. This exception was repealed and the dye banned in the US on September 22, 1976 due to mounting safety concerns. In the European Union, it is not permitted as a food additive.

References

References

  1. {{CodeFedReg. 21. 81. 10
  2. {{CodeFedReg. 21. 81. 30
  3. {{CodeFedReg. 21. 82. 304
  4. Pavia, Donald L.. (2005). "Introduction to Organic Laboratory Techniques: A Small Scale Approach". Thomson Brooks/Cole.
  5. (September 23, 1976). "F.D.I. Bans Use of Red No. 4 Dye And Carbon Black in Food Items". New York Times.
  6. [http://www.food.gov.uk/safereating/chemsafe/additivesbranch/enumberlist Current EU approved additives and their E Numbers], [[Food Standards Agency]]
Wikipedia Source

This article was imported from Wikipedia and is available under the Creative Commons Attribution-ShareAlike 4.0 License. Content has been adapted to SurfDoc format. Original contributors can be found on the article history page.

food-colorings azo-dyes sulfonates organic-sodium-salts acid-dyes
Want to explore this topic further?

Ask Mako anything about Scarlet GN — get instant answers, deeper analysis, and related topics.

Research with Mako

Free with your Surf account

Content sourced from Wikipedia, available under CC BY-SA 4.0.

This content may have been generated or modified by AI. CloudSurf Software LLC is not responsible for the accuracy, completeness, or reliability of AI-generated content. Always verify important information from primary sources.

Report