Tartrazine is a synthetic lemon yellow azo dye, primarily used in food coloring and pharmaceuticals, for its ability to induce a vibrant yellow tint. Well known as E number E102, C.I. 19140, FD&C Yellow 5, this dye is also known by other names such as Yellow 5 Lake, Acid Yellow 23, and Food Yellow 4. Chemically, it is referred to as trisodium 1-(4-sulfonatophenyl)-4-(4-sulfonatophenylazo)-5-pyrazolone-3-carboxylate. Besides its extensive usage in the food industry, it also finds utility in cosmetics and other products, such as soaps, shampoo, cosmetics and creams.
Tartrazine is often associated with varying levels of impurities and related compounds due to the nature of its manufacture. Some common impurities include aniline, sulfanilic acid, and phenylazo-2-naphthol-6,8-disulfonic acid. There can also be secondary amino compound impurities and chlorinated derivatives. The content of subsidiary colorants might also be present, and these are estimated using chromatographic methods.
Tartrazine is predominantly used as a coloring agent in a number of consumable goods. These include beverages, candies, cosmetic products, vitamins, pharmaceuticals and even textiles. It adds a bright yellow to orange hue to products.
Tartrazine tablets are typically pharmaceuticals that use tartrazine as a colorant. It does not have any medicinal function, but is used to differentiate tablets or to make them more appealing.
Tartrazine has been banned in some countries due to concerns about its potential side effects. Some people may have allergic reactions to it, ranging from mild itching or rash to severe asthma. There are also concerns that it might contribute to hyperactivity in children.
Foods that are high in tartrazine usually include brightly colored processed foods. Some examples are sodas, sweet cereals, candies, cake mixes, pastries, and yellow-colored products like mustard. It is also often found in pickles, canned vegetables, cheese-flavored snacks, and gelatin desserts. Please always check product labels to confirm.
