Chemicals structures of the dye components of Brown FK | |
Names | |
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Other names
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Identifiers | |
ECHA InfoCard | 100.122.899 |
EC Number |
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E number | E154 (colours) |
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa). |
Brown FK, also called Kipper Brown, Chocolate Brown FK, and C.I. Food Brown 1, is a brown mixture of six synthetic azo dyes, with addition of sodium chloride, and/or sodium sulfate. It is very soluble in water.[ citation needed ] When used as a food dye, its E number is E154.
It was once used in smoked and cured mackerels and other fish and also in some cooked hams and other meats. It gave a "healthy" color that did not fade during cooking, nor leach.[ citation needed ]
It is currently not approved for use in the European Union (but was allowed to color kippers to produce orange kippers), in Australia, [1] Austria, Canada, United States, Japan, Switzerland, New Zealand, Norway, [2] and Russia. [3]
In 2011, a review by the European Food Safety Authority concluded that Brown FK was no longer used and the Authority could not conclude on the safety of the substance due to the deficiencies in the available toxicity data. Therefore, it should not be included in the Union list of approved food additives. [4]
The dyes it contains are:
A kipper is a whole herring, a small, oily fish, that has been split in a butterfly fashion from tail to head along the dorsal ridge, gutted, salted or pickled, and cold-smoked over smouldering wood chips.
Optical brighteners, optical brightening agents (OBAs), fluorescent brightening agents (FBAs), or fluorescent whitening agents (FWAs), are chemical compounds that absorb light in the ultraviolet and violet region of the electromagnetic spectrum, and re-emit light in the blue region through the phenomenon of fluorescence. These additives are often used to enhance the appearance of color of fabric and paper, causing a "whitening" effect; they make intrinsically yellow/orange materials look less so, by compensating the deficit in blue and purple light reflected by the material, with the blue and purple optical emission of the fluorophore.
E numbers, short for Europe numbers, are codes for substances used as food additives, including those found naturally in many foods such as vitamin C, for use within the European Union (EU) and European Free Trade Association (EFTA). Commonly found on food labels, their safety assessment and approval are the responsibility of the European Food Safety Authority (EFSA). The fact that an additive has an E number implies that its use was at one time permitted in products for sale in the European Single Market; some of these additives are no longer allowed today.
Monosodium glutamate (MSG), also known as sodium glutamate, is a sodium salt of glutamic acid. MSG is found naturally in some foods including tomatoes and cheese in this glutamic acid form. MSG is used in cooking as a flavor enhancer with a savory taste that intensifies the meaty, savory flavor of food, as naturally occurring glutamate does in foods such as stews and meat soups.
Food coloring, or color additive, is any dye, pigment, or substance that imparts color when it is added to food or drink. They can be supplied as liquids, powders, gels, or pastes. Food coloring is used in both commercial food production and domestic cooking. Food colorants are also used in a variety of non-food applications, including cosmetics, pharmaceuticals, home craft projects, and medical devices. Colorings may be natural or artificial/synthetic.
Quinoline Yellow WS is a mixture of organic compounds derived from the dye Quinoline Yellow SS. Owing to the presence of sulfonate groups, the WS dyes are water-soluble (WS). It is a mixture of disulfonates (principally), monosulfonates and trisulfonates of 2-(2-quinolyl)indan-1,3-dione with a maximum absorption wavelength of 416 nm.p. 119
Trisodium phosphate (TSP) is an inorganic compound with the chemical formula Na3PO4. It is a white, granular or crystalline solid, highly soluble in water, producing an alkaline solution. TSP is used as a cleaning agent, builder, lubricant, food additive, stain remover, and degreaser.
Tartrazine is a synthetic lemon yellow azo dye primarily used as a food coloring. It is also known as E number E102, C.I. 19140, FD&C Yellow 5, Yellow 5 Lake, Acid Yellow 23, Food Yellow 4, and trisodium 1-(4-sulfonatophenyl)-4-(4-sulfonatophenylazo)-5-pyrazolone-3-carboxylate.
Sunset yellow FCF is a petroleum-derived orange azo dye with a pH dependent maximum absorption at about 480 nm at pH 1 and 443 nm at pH 13 with a shoulder at 500 nm. When added to foods sold in the United States it is known as FD&C Yellow 6; when sold in Europe, it is denoted by E Number E110.
Erythrosine, also known as Red No. 3, is an organoiodine compound, specifically a derivative of fluorone. It is a pink dye which is primarily used for food coloring. It is the disodium salt of 2,4,5,7-tetraiodofluorescein. Its maximum absorbance is at 530 nm in an aqueous solution, and it is subject to photodegradation.
Patent Blue V, also called Food Blue 5, Sulphan Blue, Acid Blue 3, L-Blau 3, C-Blau 20, Patentblau V, Sky Blue, or C.I. 42051, is a sky blue synthetic triphenylmethane dye used as a food coloring. As a food additive, it has E number E131. It is a sodium or calcium salt of [4-(α- -5-hydroxy- 2,4-disulfophenylmethylidene)-2,5-cyclohexadien-1-ylidene] diethylammonium hydroxide inner salt.
Allura Red AC is a red azo dye that goes by several names, including FD&C Red 40. It is used as a food dye and has the E number E129.
Amaranth, FD&C Red No. 2, E123, C.I. Food Red 9, Acid Red 27, Azorubin S, or C.I. 16185 is a modified red azo dye used as a food dye and to color cosmetics. The name was taken from amaranth grain, a plant distinguished by its red color and edible protein-rich seeds.
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.
Red 2G is a synthetic red azo dye. It is soluble in water and slightly soluble in glycerol. It usually comes as a disodium salt of 8-acetamido-1-hydroxy-2-phenylazonaphthalene-3,6 disulfonate.
Indigo carmine, or 5,5′-indigodisulfonic acid sodium salt, is an organic salt derived from indigo by aromatic sulfonation, which renders the compound soluble in water. It is approved for use as a food colorant in the United States and European Union to produce a blue color. It has the E number E132. It is also a pH indicator.
Disodium pyrophosphate or sodium acid pyrophosphate (SAPP) is an inorganic compound with the chemical formula Na2H2P2O7. It consists of sodium cations (Na+) and dihydrogen pyrophosphate anions (H2P2O2−7). It is a white, water-soluble solid that serves as a buffering and chelating agent, with many applications in the food industry. When crystallized from water, it forms a hexahydrate, but it dehydrates above room temperature. Pyrophosphate is a polyvalent anion with a high affinity for polyvalent cations, e.g. Ca2+.
Glutamate flavoring is the generic name for flavor-enhancing compounds based on glutamic acid and its salts (glutamates). These compounds provide an umami (savory) taste to food.
Disodium 4,4′-dinitrostilbene-2,2′-disulfonate is an organic compound with the formula (O2NC6H3(SO3Na)CH)2. This salt is a common precursor to a variety of textile dyes and optical brighteners