tartrazine


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tartrazine

(ˈtɑːtrəˌziːn; -zɪn)
n
(Dyeing) an azo dye that produces a yellow colour: widely used as a food additive (E102) in convenience foods, soft drinks, sweets, etc, and in drugs, and also to dye textiles
Translations
tartrasiin
References in periodicals archive ?
Lisha, Adsorption Isotherm, Kinetic and Column Adsorption for the Removal of Hazardous Dye, Tartrazine From Aqueous Solutions Using Waste Materials-Bottom Ash and De-Oiled Soya, as Adsorbents, J.
The dyes Sunset Yellow, Tartrazine and Red 40 are classified as azo food additives, because they have an azo group in their formulation, which is a nitrous derivative property to produce aromatic amine and sulfanilic acid (Sardi et al.
They stain deep purple with phosphotungstic and hematoxylin, yellow with elastica van Gieson, and bright red with Lendrum phloxine tartrazine.
The most common artificial food dyes, the azo dyes, contain aromatic azo compounds such as tartrazine and are widely used.
Dans les deux etiquettes, on retrouve les memes ingredients que sont le jaune FCF, tartrazine et ponceau 4R sauf que sur la boisson destinee a la France, il est fait mention des effets indesirables de ces colorants [beaucoup moins que] sur l'activite et l'attention chez les enfants [beaucoup plus grand que].
Beta-carotene extracted from Blakeslea trispora offers a spectrum of yellow-to-orange shades for use in bakery, fillings,confectionery, dairy and beverages, where it provides an alternative to artificial colours suchas sunset yellow (yellow 6) and tartrazine (yellow 5).
For example, tartrazine and carmoisine are nitrous derivatives of azo compounds that can be metabolised to highly sensitizing aromatic amines such as sulphanilic acid (Maekawa et al.
Prepared composite used as adsorbent for the removal of tartrazine dye from aqueous solution.
Preservatives, nitrates, brewer's yeast, and tartrazine are also linked.
Edible dyes of sunset yellow and tartrazine are usually used in foodstuff industries for improving the appearance, color and structure of food and beverage such as dairy products.
The recent rice sample collected by FSSAI has also been analysed at an external independent lab at the same time and it confirmed that tartrazine or any other synthetic colour is not present in the product.
Teresita Palomares, the supervising science research specialist and ITDI Food Processing Division officer-in-charge Teresita Palomares, said the standard process to develop the tiesa into natural food color as an alternative to the synthetic food coloring tartrazine or FD&C Yellow 5 was based on the fruit's characteristics.