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Food additives are substances added to food to preserve flavor or enhance its taste and appearance. Some additives have been used for centuries; for example, preserving food by pickling (with vinegar), salting, as with bacon, preserving sweets or using sulfur dioxide as in some wines. With the advent of processed foods in the second half of the 20th century, many more additives have been introduced, of both natural and artificial origin.


People know carmoisine as a synthetic coloring foods that have permitted by government. The people often add the carmoisine in food to make the foods seem interesting. But most of the people don’t know about the limit of use the carmoisine, the effects of use the carmoisine as a food additive, and other information about carmoisine. In this web, we can find everything about carmoisine.



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Azorubine/Carmoisine (E 122) is an azo dye allowed as a food additive in the EU and has been previously evaluated by the Joint FAO/WHO Expert Committee on Food Additives (JECFA) in 1983 and the EU Scientific Committee for Food (SCF) in 1984.

Azorubine/Carmoisine has formula C20H12N2Na2O7S2. It has a molecular weight of 502.44 g/mol and CAS Registry Number 3567-69-9. Its full chemical name is disodium 4-hydroxy-3- (4-sulphonato-1-naphthylazo) naphthalene-1-sulphonate.

Azorubine/Carmoisine is soluble in water and slightly soluble in ethanol.



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The structural formula of Azorubine/Carmoisine



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Synonyms: Carmoisine, Azorubine, CI Acid Red 14 and CI Food Red
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