Amaranth

Amaranth comprises of trisodium 2-hydroxy-1-(4-sulfonato-1-naphthylazo) naphthalene-3, 6-disulfonate with support of subsidiary coloring matter. Amaranth is a monazo dye that is typically reddish brown to dark reddish-brown powder or granules. Amaranth provides a dark red to purple color in applications and is soluble in water and sparingly soluble in ethanol. Food colours are often of vegetable origin such as beetroot red, turmeric, carotenes, chlorophyll, paprika extract. The offered dye is widely used in a range of foods including fruit-flavored fillings, jellies, packet cake mixes, red soft drinks and sweets.

Amaranth Food Color Specification

  • Product Name: Amaranth Food Color
  • Color Shade:
  • Color Index No. : 16185
  • Synonyms: Food Red – 9
  • Chemical Name: Trisodium 2-Hydroxy-1-(4-Sulfonato-1-Naphthylazo) Naphthalene-3, 6-Disulfonate
  • CAS No: 915-67-3
  • Class: Monoazo
  • Total Dye Content % Min. : 85
  • Loss on Drying at 135°C & Sodium Chloride & Sulphates % Max. : 15
  • Water Insoluble Matter % Max. : 0.2
  • Ether Extracts % Max. : 0.2
  • Subsidiary Dye % Max. : 3.00
  • Dyes Intermediates % Max. : 0.50
  • Unsulphonated Primary Aromatic Amines % Max. : 0.01
  • Lead (AS "Pb") PPM (Max.) : 10.00
  • Arsenic (AS "Pb") PPM (Max.) : 1.00
  • Mercury (AS "Pb") PPM (Max.) : 1.0
  • Chromium (AS "Pb") PPM (Max.) : 5.0
  • Heavy Metal PPM Max. : 40.00

Solubility of Amaranth Food Color at room temperature

  • Water (gms./ltr.)  : 140.00
  • Glycerine (gms./ltr.) : 100.00
  • PropyleneGlycon (gms./ltr.) : 50.00
  • Ethanol (95%) (gms./ltr.) : Trace
Stability to Acids Excellent
Stability to Neutral Excellent
Stability to Alkalines Good
Stability to Baking 205°C (400°F) Good
Stability to Light Best
Stability to Heat Better