Quinoline Yellow
Score impact
-0.60
points/product
Description
E104, known as Quinoline Yellow, is a synthetic yellow-green colorant belonging to the category of azo dyes. It is obtained industrially by sulfonation of quinoline, followed by a diazotization and coupling reaction with 1,3-dihydroxynaphthalene-5-sulfonic acid. The final product is a mixture of sodium salts of quinoline sulfonates.
It appears as a yellow to orange powder or granules, soluble in water and slightly soluble in ethanol. Its main function is to impart yellow color to foods, being stable to light and heat, although it may decolorize in the presence of reducing agents.
Historically, it was approved in the European Union as a food additive in the 1970s, although its use has been debated. The European Food Safety Authority (EFSA) has evaluated E104 several times, establishing an Acceptable Daily Intake (ADI) of 0.5 mg/kg body weight. The World Health Organization (WHO) has also evaluated this colorant, supporting the ADI established by EFSA. However, some studies have suggested possible adverse effects, leading to restrictions on its use.
In the EU, E104 is authorized only in certain foods, such as alcoholic beverages, snack products, and some sweets, with maximum limits varying by category. Regarding food safety, EFSA concludes that, within the established limits, E104 does not pose a significant health risk to the general population. However, caution is recommended in children due to possible effects on activity and attention.
On labeling, it must appear as 'color: quinoline yellow' or 'E104'. In summary, E104 is a food additive whose use is regulated and considered safe at permitted doses, although with some controversies.
E104 is mainly used in the European Union to give yellow color to various foods. According to Regulation EC 1333/2008, it is authorized in categories such as alcoholic beverages (e.g., liqueurs, aromatized wines), cereal or potato-based snack products, and some sweets like hard and soft candies, chewing gum, and pastry decorations. It is also used in sauces, condiments, and pickles. Maximum limits vary: for example, in aromatized alcoholic beverages it can be up to 200 mg/l, while in hard candies the limit is 300 mg/kg.
In Spain, it is commonly found in products such as certain herbal liqueurs, gummy candies, and flavored potato chips. Unlike the EU, in the United States the FDA has not approved E104 for food use, so it is not found in American products. In Japan, its use is permitted but with restrictions similar to European ones. The current trend is to reduce its use due to the demand for natural ingredients, although it remains an economical and effective colorant.
Documented side effects of E104 include possible allergic reactions in sensitive individuals, such as urticaria, angioedema, or asthma, although these are rare. Animal studies have shown that high doses can cause kidney and liver damage, but these levels are far above the ADI. In humans, some studies have associated the consumption of azo dyes, including E104, with hyperactivity and attention deficit in children, although the evidence is inconclusive. EFSA, in its 2009 re-evaluation, noted that there are insufficient data to establish a clear causal relationship, but recommended caution.
The proposed biological mechanism involves histamine release or interference with neurotransmitters. Sensitive populations include children and individuals with previous allergies to dyes. No significant interactions with medications are known. WHO and EFSA conclude that, within the ADI of 0.5 mg/kg/day, E104 is safe for the general population. However, some countries such as Norway and Sweden have restricted its use as a precaution. In the EU, a warning is required on the labeling of foods containing E104: 'may have an adverse effect on activity and attention in children'.
- Quinoline Yellow
- C.I. 47005
- FD&C Yellow No. 10 (not approved in USA)
- Yellow 10
- Quinoline Yellow WS
- Food Yellow 13
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