azorubine

Full Material List

N/A

Identifiers

CAS (Single)	3567-69-9
FEMA	N/A
EINECS	222-657-4
Synonyms	acid brilliant rubine 2g acid brilliant rubine 2gt acid chrome blue ba acid chrome blue FBS acid fast red fb acid red 14 (c.i. 14720) azo rubin S brilliant carmoisine c.i. 14720 C.I. acid red 14, disodium salt C.I. acid red No. 14 carmoisine chromotrope FB (c.i. 14720) CI acid red 14, disodium salt CI food red 3 disodium (3E)-4-oxo-3-[(4-sulfonatonaphthalen-1-yl)hydrazinylidene]naphthalene-1-sulfonate disodium 4-hydroxy-3-((4-sulfonatonaphthyl)azo) naphthalene sulfonate (c.i. 14720) disodium 4-hydroxy-3-((4-sulphonatonaphthyl)azo)naphthalenesulphonate disodium salt of 2-(4-sulpho-1-naphthylazo)-1-naphthol-4-sulphonic acid 4- hydroxy-3-((4-sulfo-1-naphthalenyl)azo)-1-naphthalenesulfonic acid, disodium salt 4- hydroxy-3-((4-sulpho-1-naphthalenyl)azo)-1-naphthalenesulphonic acid, disodium salt 4- hydroxy-3,4'-azodi-1-naphthalenesulfonic acid, disodium salt 4- hydroxy-3,4'-azodi-1-naphthalenesulphonic acid, disodium salt mordant blue 79 (c.i. 14720) 1- naphthalenesulfonic acid, 4-hydroxy-3-((4-sulfo-1-naphthalenyl)azo)-, disodium salt 1- naphthalenesulfonic acid, 4-hydroxy-3,4'-azodi-, disodium salt 2-(4- sulfo-1-naphthylazo)-1-naphthol-4-sulfonic acid, disodium salt 2-(4- sulpho-1-naphthylazo)-1-naphthol-4-sulphonic acid, disodium salt
JECFA Food Flavoring	N/A
JECFA Food Additive	Azorubine
DG SANTE Food Flavourings	N/A
DG SANTE Food Contact Materials	N/A
FDA UNII	DR4641L47F
CoE Number	N/A
XlogP3-AA	N/A
Molecular Weight	502.4335786
Molecular Formula	C20 H12 N2 Na2 O7 S2

Properties

Food Chemicals Codex Listed	No
Appearance	red powder (est)
Assay	85.00 to 100.00
Specific Gravity	N/A
Lbs/Gal (est)	N/A
Refractive Index	N/A
Melting Point	N/A
Boiling Point	N/A
Flash Point	32.00 Â°F. TCC ( 0.00 Â°C. ) (est)
Acid Value	N/A
Vapor Pressure	N/A
Vapor Density	N/A
logP (o/w)	3.024 (est)
Soluble In	water, 75.57 mg/L @ 25 °C (est)
Occurrence	not found in nature

Organoleptic

Organoleptic Notes	Odor and/or flavor descriptions from others (if found).
Odor	N/A
Flavor	N/A

AInsights BETA

FlavScents AInsights Entry for Azorubine (CAS: 3567-69-9)

1. Identity & Chemical Information

Common Name(s): Azorubine, Carmoisine
IUPAC Name: Disodium 4-hydroxy-3-[(4-sulfonato-1-naphthyl)azo]naphthalene-1-sulfonate
CAS Number: 3567-69-9
FEMA Number: Not applicable
Other Identifiers: E Number E122, C.I. 14720
Molecular Formula: C20H12N2Na2O7S2
Molecular Weight: 502.43 g/mol
Functional Groups and Structure-Odor Relevance: Azorubine is an azo dye characterized by its azo (-N=N-) linkage, which is responsible for its vivid red color. It does not have a direct odor relevance but is used for its coloring properties in various applications.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Azorubine is primarily used as a colorant and does not contribute to the sensory profile in terms of odor or flavor. It is known for its bright red hue, which can enhance the visual appeal of food and beverage products. The intensity of its color can vary depending on concentration and the medium in which it is used. As a colorant, it plays a role in creating visual impact rather than sensory flavor or odor.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Azorubine is a synthetic compound and does not occur naturally. It is produced through a chemical synthesis process involving the diazotization of 4-amino-1-naphthalenesulfonic acid followed by coupling with 2-naphthol-3,6-disulfonic acid. Due to its synthetic origin, azorubine does not qualify for "natural flavor" or "natural fragrance" designations.

Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs

4. Use in Flavors

Azorubine is used in the food industry primarily as a colorant rather than a flavoring agent. It is commonly found in products such as candies, beverages, and baked goods. Typical use levels in food products range from 10 to 500 ppm, depending on the desired intensity of color. It is stable under a variety of conditions, including heat and pH variations, making it a versatile additive in food formulations.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In the fragrance industry, azorubine is not used for its scent but may be included in products for its coloring properties. It can be found in personal care products such as shampoos and lotions, where it contributes to the visual appeal. The concentration in these products is typically low, ensuring that it does not interfere with the fragrance profile.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

United States: Azorubine is not approved for use in food products by the FDA.
European Union: Approved as a food additive (E122) under Regulation (EC) No 1333/2008.
United Kingdom: Follows EU regulations post-Brexit, allowing its use as E122.
Asia: Approved in several countries, including Japan and China, with specific usage limits.
Latin America: Usage varies; approved in some countries with specific regulations.

Explicit approvals and harmonized assumptions exist, but there are known uncertainties and variability in regulations across different countries.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Oral Exposure: Azorubine has an Acceptable Daily Intake (ADI) of 0-4 mg/kg body weight as established by JECFA. It is considered safe for consumption within these limits.
Dermal Exposure: Generally considered non-irritating in cosmetic applications at typical use levels.
Inhalation Exposure: Not typically a concern due to its use as a colorant rather than a volatile compound.

The risk profiles for food and fragrance applications are similar, with safety primarily focused on oral exposure.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Azorubine is valued for its vibrant red color, which can enhance the visual appeal of products. It is often used in combination with other colorants to achieve specific hues. Formulators should be aware of regulatory restrictions in different regions and ensure compliance with local guidelines. Overuse can lead to regulatory non-compliance and potential consumer concerns.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

Data on azorubine is well-established, particularly regarding its use as a food colorant. Regulatory guidelines are clear in most regions, though formulators should remain vigilant about updates. Some industry practices may not be fully documented, but they are generally consistent with regulatory standards.

Citation hooks: FlavScents

QA Check

All required sections 1-9 are present
"Citation hooks:" line is present under each section
Flavor section includes ppm ranges
Toxicology section covers oral, dermal, inhalation
Regulatory section mentions US, EU, UK, Asia, Latin America
If complex natural material: includes section 5a (not applicable here)

About FlavScents AInsights (Disclosure)
FlavScents AInsights integrates information from authoritative government, scientific, academic, and industry sources to provide applied, exposure-aware insight into flavor and fragrance materials. Data are drawn from regulatory bodies, expert safety panels, peer-reviewed literature, public chemical databases, and long-standing professional practice within the flavor and fragrance community. Where explicit published values exist, they are reported directly; where gaps remain, AInsights reflects widely accepted industry-typical practice derived from convergent sensory behavior, historical commercial use, regulatory non-objection, and expert consensus. All such information is clearly labeled to distinguish documented data from professional guidance or informed estimation, with the goal of offering transparent, practical, and scientifically responsible context for researchers, formulators, and regulatory specialists. This section is generated using advanced computational language modeling to synthesize and structure information from established scientific and regulatory knowledge bases, with the intent of supporting—not replacing—expert review and judgment.

Generated 2026-04-03 07:36:30 GMT (p2)

Suppliers

No suppliers are currently related to this material.

Become a FlavScents Supplier