Carmoisine

Azorubine

Names
IUPAC name disodium 4-hydroxy-2-[(E)-(4-sulfonato-1-naphthyl)diazenyl]naphthalene-1-sulfonate
Other names carmoisine, Food Red 3, Azorubin S, Brillantcarmoisin O, Acid Red 14, or C.I. 14720
Identifiers
CAS Number	3567-69-9 N
3D model (Jmol)	Interactive image
ChEMBL	ChEMBL1552837 N ChEMBL1624506 N
ChemSpider	11588225 N
ECHA InfoCard	100.020.598
EC Number	217-699-5
E number	E122 (colours)
KEGG	C19358 N
PubChem	6321394
UNII	DR4641L47F Y
InChI InChI=1S/C20H14N2O7S2.2Na/c23-20-15-8-4-3-7-14(15)19(31(27,28)29)11-17(20)22-21-16-9-10-18(30(24,25)26)13-6-2-1-5-12(13)16;;/h1-11,23H,(H,24,25,26)(H,27,28,29);;/q;2*+1/p-2/b22-21+;; N Key: YSVBPNGJESBVRM-ZPZFBZIMSA-L N InChI=1/C20H14N2O7S2.2Na/c23-20-15-8-4-3-7-14(15)19(31(27,28)29)11-17(20)22-21-16-9-10-18(30(24,25)26)13-6-2-1-5-12(13)16;;/h1-11,23H,(H,24,25,26)(H,27,28,29);;/q;2*+1/p-2/b22-21+;; Key: YSVBPNGJESBVRM-DGPRXMBVBS
SMILES c1ccc2c(c1)c(ccc2S(=O)(=O)[O-])/N=N/c3cc(c4ccccc4c3O)S(=O)(=O)[O-].[Na+].[Na+]
Properties
Chemical formula	C20H12N2Na2O7S2
Molar mass	502.44
Appearance	red powder
Melting point	>300 °C (572 °F)
Solubility in water	Soluble (120g/l)
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
N  (what is YN ?)
Infobox references

Azorubine, carmoisine, Food Red 3, Azorubin S, Brillantcarmoisin O, Acid Red 14, or C.I. 14720 is a synthetic red food dye from the azo dye group. It usually comes as a disodium salt. It is a red to maroon powder. It is used for the purposes where the food is heat-treated after fermentation. It has E number E122.

In the US, this color was listed in 1939 as D&C Red No. 10 for use in externally applied drugs and cosmetics. It was delisted in 1963 because no party was interested in supporting the studies needed to establish safety. It was never used in food in the US.

In the EU azorubine is authorized for use in certain foods and beverages, such as cheeses, dried fruit, and some alcoholic beverages, and is permitted for use as an excipient in medications.

There are no provisions for azorubine in the Codex Alimentarius.

Azorubine has shown no evidence of mutagenic or carcinogenic properties and an acceptable daily intake (ADI) of 0–4 mg/kg was established in 1983 by the WHO.

Since the 1970s and the well-publicized advocacy of Benjamin Feingold, there has been public concern that food colorings may cause ADHD-like behavior in children. These concerns have led the FDA and other food safety authorities to regularly review the scientific literature, and led the UK FSA to commission a study by researchers at Southampton University of the effect of a mixture of six food dyes (Tartrazine, Allura Red, Ponceau 4R, Quinoline Yellow WS, Sunset Yellow and Carmoisine (dubbed the "Southampton 6") and sodium benzoate (a preservative) on children in the general population, who consumed them in beverages; the study published in 2007. The study found "a possible link between the consumption of these artificial colours and a sodium benzoate preservative and increased hyperactivity" in the children; the advisory committee to the FSA that evaluated the study also determined that because of study limitations, the results could not be extrapolated to the general population, and further testing was recommended".