Erythrosine, also known as Red No. 3, is an organoiodine compound, exclusively a derivative of fluorone. It is a pink dye which is mainly used for food coloring. Erythrosine Food Color comprises benzoate monohydrate, disodium 2-(2,4,5,7-tetraiodo-3-oxidooxoxanthen-9-y1) as well as its subsidiary coloring matter with sodium chloride, water as well as sodium sulfate that work as principal uncolored components. These offered Erythrosine Food Colors that provides a pleasing watermelon-red color when used in foods. Erythrosine is an artificial red (cherry-pink) food colouring made from coal tar. It is a synthetically produced food colouring agent classed as a xanthene colour.

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Erythrosine Food Color Specification

Product Name: Erythrosine Food Color
Color Shade:
Color Index No. : 45430
Synonyms: Food Red – 14
Chemical Name: Disodium 2-(2,4,5,7-Tetraiodo-3-oxido-6- Oxoxanthen- 9-yl) Benzoate monohydrate.
CAS No: 16423-68-0
Class: Xanthine
Total Dye Content % Min. : 87
Loss on Drying at 135°C & Sodium Chloride & Sulphates % Max. : 13
Water Insoluble Matter % Max. : 0.2
Ether Extracts % Max. : 0.2
Subsidiary Dye % Max. : 4.0
Dyes Intermediates % Max. : 0.40
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

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Solubility of Erythrosine Food Color at room temperature

Water (gms./ltr.) : 70.00
Glycerine (gms./ltr.) : 20.00
PropyleneGlycon (gms./ltr.) : 50.00
Ethanol (95%) (gms./ltr.) : 15.00

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Stability to Acids	Very Weak
Stability to Neutral	Excellent
Stability to Alkalines	Good
Stability to Baking 205°C (400°F)	Good
Stability to Light	Better
Stability to Heat	Better

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