Tartrazine
Score impact
-0.70
points/product
Description
Tartrazine (E102) is a synthetic lemon-yellow azo dye widely used in the food industry. It belongs to the group of azo dyes, characterized by the presence of one or more azo groups (-N=N-) linking aromatic rings. It is obtained industrially by diazotization of 4-aminobenzenesulfonic acid (sulfanilic acid) and subsequent coupling with sodium 1-(4-sulfophenyl)-4-aminopyrazole-3-carboxylate, followed by purification and drying.
It is a yellowish-orange powder, soluble in water (solubility >10 g/100 mL at 20 °C) and slightly soluble in ethanol. Its molecular formula is C16H9N4Na3O9S2 and its molar mass is 534.36 g/mol. It is stable to light, heat (up to 120 °C) and pH between 3 and 8, but decolorizes in the presence of strong reducing agents. Its main function is to impart a bright yellow color to foods, often combined with other colorants to obtain green or orange shades.
Tartrazine was approved as a food additive in the European Union following Directive 94/36/EC, currently regulated by Regulation (EC) 1333/2008. The European Food Safety Authority (EFSA) has re-evaluated its safety on several occasions, most recently in 2009, establishing an Acceptable Daily Intake (ADI) of 7.5 mg/kg body weight per day. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) also set the same ADI in 1964, later confirmed. Tartrazine is authorized in numerous food categories, such as non-alcoholic beverages, confectionery products, ice cream, sauces, soups, breakfast cereals and snacks, with maximum limits ranging from 50 to 500 mg/kg depending on the product.
In the European Union, labeling must include the warning "may have an adverse effect on activity and attention in children" when used in foods, according to Regulation (EC) 1333/2008. Despite controversies about possible adverse effects, scientific evaluations conclude that, within the established limits, tartrazine is safe for the general population. However, caution is recommended in people with sensitivity to salicylates or with asthma, as cases of urticaria and allergic reactions have been reported in susceptible individuals.
In summary, tartrazine is an effective and widely used colorant, whose consumption within the ADI does not pose a significant health risk, although it must be properly labeled to inform sensitive consumers.
Tartrazine (E102) is used in a wide variety of processed foods to provide a bright yellow color or, in combination with other colorants, green, orange or brown shades. According to Regulation (EC) 1333/2008, it is authorized in numerous categories with specific maximum limits. For example, in flavored non-alcoholic beverages (soft drinks, juices) the limit is 100 mg/L; in confectionery products (candies, chewing gum, gummies) up to 300 mg/kg; in ice cream up to 150 mg/kg; in sauces and condiments (ketchup, mustard) up to 500 mg/kg; in soups and broths up to 50 mg/kg; in breakfast cereals up to 200 mg/kg; and in snacks (potato chips, appetizers) up to 100 mg/kg.
In the Spanish market, it is common to find tartrazine in orange soft drinks (such as Fanta Orange), hard candies (Chupa Chups), fruit jellies, colored ice creams, cocktail sauces and instant soups. In the United States, the FDA also allows its use (FD&C Yellow No. 5) in foods, cosmetics and medications, with similar labeling requirements. In Japan, its use is permitted but with stricter restrictions in some products.
Tartrazine is one of the most widely used colorants worldwide due to its low cost, high stability and ability to produce vivid colors.
Documented adverse effects of tartrazine mainly focus on hypersensitivity reactions in susceptible individuals. Clinical studies have reported cases of urticaria, angioedema, asthma and rhinitis after ingestion of tartrazine, especially in people with sensitivity to salicylates (such as aspirin) or with a history of allergies.
The estimated prevalence of adverse reactions to tartrazine in the general population is low, around 0.1-0.2%, although in patients with chronic urticaria or aspirin-induced asthma it may be higher (up to 10%). The proposed biological mechanism involves non-immunological release of histamine by mast cells, although an IgE-mediated response has not been demonstrated.
Additionally, some studies have suggested a possible link between tartrazine and hyperactivity in children, but the evidence is limited and inconclusive. A 2007 clinical study (McCann et al.) found an increase in hyperactivity in children aged 3 and 8-9 years after consuming a mixture of artificial colorants (including tartrazine) and sodium benzoate, but EFSA considered that the effect was not specific to tartrazine and that the results were not sufficient to modify the ADI. Regarding drug interactions, no significant interactions have been described.
EFSA and JECFA conclude that, within the ADI of 7.5 mg/kg/day, tartrazine does not pose a health risk to the general population. However, as a precaution, the EU requires warning labeling to inform sensitive consumers.
In summary, although tartrazine is safe for most people, those with a history of allergies or sensitivity to salicylates should avoid its consumption or consult a doctor.
- Yellow 5
- FD&C Yellow No. 5
- C.I. 19140
- Tartrazine sodium
- Tartrazine yellow
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