Detail of "3567-69-9"

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CAS Number:
3567-69-9
Name:
1-Naphthalenesulfonicacid, 4-hydroxy-3-[2-(4-sulfo-1-naphthalenyl)diazenyl]-, sodium salt (1:2)
Superlist Name:
Food Red 3
Molecular Structure:
Formula:
C₂₀H₁₂N₂Na₂O₇S₂
Molecular Weight:
502.42 .
Deleted CAS:
161628-33-7|337505-21-2|65721-85-9
Synonyms:
1-Naphthalenesulfonicacid, 4-hydroxy-3-[(4-sulfo-1-naphthalenyl)azo]-, disodium salt (9CI);C.I. Acid Red 14, disodium salt (8CI);AcidBrilliant Rubine 2G;Acid Chrome Blue 2R;Acid Chrome Blue FBS;Acid Red 2S;Acid Red B (Chinese);Acidic Red B;Airedale Carmoisine;Amaranth 36028;Azo Rubine LZ;Azo Rubine for Food;Brasilan Azo Rubine 2NS;Brilliant Acid Rubine M;Brilliant Crimson 2R-FQ;C.I. 14720;C.I. Acid Red 14;C.I. Food Red 3;Carmoisine A;Carmoisine BA-CF;Carmoisine GRN;CerticolCarmoisine S;Chrome Fast Blue 2R;Colorosacid Red 2B;Crimson2EMBL;Diadem Chrome Blue R;Disodium 2-(4-sulfo-1-naphthylazo)-1-naphthol-4-sulfonate;Dycosacid Red B;Dynacid Red C;Erio Rubine B;Eurocert Azorubine;Ext D and C Red No. 10;Fruit Red A Extra Yellowish Geigy;HD Carmoisine Supra;Hispacid Rubine F;Java Rubine N;Nacarat;Nacarat A Export;Neklacid Azorubine W;
EINECS:
222-657-4
Appearance:
reddish-brown crystals or dark maroon powder
Hazard Symbols:
Xi
Risk Codes:
36/37/38
Safety:
26-37/39 Details

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Reference

Study of the purity of food colors: Study of the purity of food colors. Content of benzidine, 2-naphthylamine, aniline and 4-aminoazobenzene in azodyes. Malkus, Z. (Inst. Hyg. Epidemiol., Prague, Czech.). Cesk. Hyg., 22(6-7), 259-63 (Czech) 1977. CODEN: CEHYAN. DOCUMENT TYPE: Journal CA Section: 17 (Foods) Alk. solns. of 20 g of azo dyes used for food coloring (tartrazine [1934-21-0], sunset yellow [2783-94-0], carmoisine [3567-69-9], Ponceau 6R [50926-81-3], cochineal red [56509-72-9], amaranth [915-67-3], Brilliant Black BN [2519-30-4], acid yellow [547-57-9], and Fast Red E [2302-96-7] (Colour Index nos. 19140, 15985, 14720, 16290, 16255, 16185, 28440, 13015, and 16045, resp.) were extd. with CHCl3, the exts. concd., and benzidine [92-87-5], 2-naphthylamine [91-59-8], aniline [62-53-3], and 4-aminoazobenzene [60-09-3] were sepd. by thin-layer chromatog. on silica gel, diazotized, and color was developed with 1-naphthylethylenediamine-2HCl. The contents of benzidine and 2-naphthylamine were below the sensitivity limit of the method (<0.01 and <0.05 mg, resp.) and the contents of aniline and 4-aminoazobenzene were <10 mg/kg. Thus, the content of the carcinogenic or toxic amines was below the permissible unit of 0.001% as required by Czechoslovak stds.

Intake estimation of food additives with the example of red synthetic food colors: Intake estimation of food additives with the example of red synthetic food colors. Hunziker, H. R.; Zimmerli, B. (Bundesamt fuer Gesundheitswesen, Bern CH-3001, Switz.). Mitt. Geb. Lebensmittelunters. Hyg., 75(1), 77-92 (German) 1984. CODEN: MGLHAE. ISSN: 0026-6841. DOCUMENT TYPE: Journal CA Section: 17 (Food and Feed Chemistry) An estd. dietary intake of 0.32 mg ponceau 4R [2611-82-7], 0.23 mg azorubin [3567-69-9], and 0.06 mg amaranth [915-67-3]/day was calcd. for the Swiss population. Beverages were the most important source of these food dyes. These values are far below the allowable daily intake.

Detail of "3567-69-9"

1-Naphthalenesulfonicacid, 4-hydroxy-3-[2-(4-sulfo-1-naphthalenyl)diazenyl]-, sodium salt (1:2)

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CAS No.3567-69-9 Food Red 3

CAS No.3567-69-9 Food Red 3

CAS No.3567-69-9 Food Red 3

CAS No.3567-69-9 Food Red 3

CAS No.3567-69-9 Food Red 3

Reference