Tartrazine

Tartrazineis a syntheticlemon yellowazo dyeprimarily used as afood coloring.It is also known asE numberE102,C.I.19140,FD&CYellow 5, Yellow 5Lake, Acid Yellow 23, Food Yellow 4, and trisodium 1-(4-sulfonatophenyl)-4-(4-sulfonatophenylazo)-5-pyrazolone-3-carboxylate.
Tartrazine is a commonly used coloring agent all over the world, mainly for yellow, and can also be used withbrilliant blue FCF(FD&C Blue 1,  E133) orgreen S(E142) to produce various green shades. It serves as a dye for wool and silks, a colorant in food, drugs and cosmetics and an adsorption-elution indicator for chloride estimations in biochemistry.
Tartrazine was discovered in 1884 by Swiss chemistJohann Heinrich Ziegler, who developed the yellow azo dye in the laboratories of the Bindschedler'sche Fabrik für chemische Industrie inBasel(CIBA). This was patented and produced in Germany byBASFin 1885 (DRP 34294). The process was first presented in 1887 inChemische Berichte, the journal of theGerman Chemical Society.Although the structure proposed by Ziegler was not confirmed, he was able to develop an alternative synthesis of tartrazine based on the idea that ahydrazoneis thetautomeric formof anazo compound(azo-hydrazo tautomerism). This production process was patented in 1893 (British Patent 5693).
Many foods contain tartrazine in various proportions, depending on the manufacturer or person preparing the food.  When in food, tartrazine is typically labelled as "color", "tartrazine", or "E102", depending on the jurisdiction, and the applicable labeling laws (seeRegulationbelow).
Products containing tartrazine commonly include processed commercial foods that have an artificial yellow or green color, or that consumers expect to be brown or creamy looking. It has been frequently used in the bright yellow coloring of imitation lemon filling in baked goods. The following is a list of foods that may contain tartrazine:
A number of personal care and cosmetics products may contain tartrazine, usually labelled as CI 19140 or FD&C Yellow 5, including:
Various medications include tartrazine to give a yellow, orange or green hue to a liquid, capsule, pill, lotion, or gel, primarily for easy identification.Types of pharmaceutical products that may contain tartrazine includevitamins,antacids, cold medications (including cough drops andthroat lozenges), lotions and prescription drugs.
Most, if not all, medication data sheets are required to contain a list of all ingredients, including tartrazine.  Some include tartrazine in the allergens alert section.
The CanadianCompendium of Pharmaceuticals and Specialties(CPS), a prescribing reference book for health professionals, mentions tartrazine as a potential allergy for each drug that contains tartrazine.
Other products, such as household cleaning products, paper plates,pet foods,crayons, inks for writing instruments, stamp dyes, face paints, envelope glues, and deodorants, may also contain tartrazine.
Tartrazine is water-solubleand has a maximum absorbance in an aqueous solution at 425nm.It is one of the oldest known members of thepyrazolonefamily of dyes.
The prevalence of tartrazineintoleranceis estimated at 360,000 U.S. Citizens affected, less than 0.12% of the general population.According to theFDA, tartrazine causeshivesin fewer than 1 in 10,000 people, or 0.01%.
It is not clear how many individuals are sensitive or intolerant to tartrazine, but theUniversity of Guelphestimates that it is 1 to 10 out of every ten thousand people (0.01% to 0.1% of the population).
Tartrazine has been suspected of exacerbatingasthma, but medical evidence does not confirm this.
Tartrazine is one of various food colors said to causefood intoleranceandADHD-like behavior in children.It is possible that certain food colorings may act as a trigger in those who are genetically predisposed, but the evidence for this effect is weak.
Rumors began circulating about tartrazine in the 1990s regarding a link to its consumption (specifically its use inMountain Dew) and alleged adverse effects on maleerectile function, testicle andpenis size, andsperm count.The rumors likely began as the result of anin vitrostudy showing an effect on estrogen receptors; however this effect was disproven in laterin vivostudies. Tartrazine may have a reproductive effect at extremely high dosages, however it has no reproductive effect at the levels found in one food product.
Tartrazine is listed as a permitted food coloring in Canada.The majority of pre-packaged foods are required to list all ingredients, including all food additives such as color; however section B.01.010 (3)(b) of the Regulations provide food manufacturers with the choice of declaring added color(s) by either their common name or simply as "colour".
The maximum permitted level of tartazine is 300ppm.
The United States requires the presence of tartrazine to be declared on food and drug products (21CFR74.1705 (revised April 2013), 21CFR201.20) and also color batches to be preapproved by theUnited States Food and Drug Administration(FDA).As part of these regulations, the FDA requires that the Precautions section of prescription drug labels include the warning statement, "This product contains FD&C Yellow No. 5 (tartrazine) which may cause allergic-type reactions (including bronchial asthma) in certain susceptible persons. Although the overall incidence of FD&C Yellow No. 5 (tartrazine) sensitivity in the general population is low, it is frequently seen in patients who also have aspirin hypersensitivity."
The FDA regularly seizes products if found to be containing undeclared tartrazine, declared but not FDA-tested, or labeled something other than FD&C yellow 5 or Yellow 5. Such products seized often include noodles.
TheEuropean Food Safety Authorityallows for tartrazine to be used in processed cheese, canned or bottled fruit or vegetables, processed fish or fishery products, and wines and wine-based drinks.
The European regulatory community, with a strongeremphasis on theprecautionary principle, required labelling and temporarily reduced theacceptable daily intake(ADI) for the food colorings; the UK FSA called for voluntary withdrawal of the colorings by food manufacturers.However, in 2009 the EFSA re-evaluated the data at hand and determined that "the available scientific evidence does not substantiate a link between the color additives and behavioral effects."
Tartrazine is among six artificial colors for which the European Union requires products that contain them to be marked with the statementMay have an adverse effect on activity and attention in children.
Yellow tartrazine (E102) was banned in Austriaand Germany, before European Parliament and Council Directive 94/36/EC lifted the ban.
Yellow tartrazine (E102) was also banned in Norway several years ago, but the ban was likewise lifted due to the implementation of EU directive 94/36/EC. (Norway is not an E.U. member state, but has signed up to follow most EU regulations via the EEA agreement.)
In response to concerns about the safety of certain food additives, the UK FSA  commissioned a study by researchers at Southampton University of the effect of a mixture of six food dyes (Tartrazine,Allura Red,Ponceau 4R,Quinoline Yellow WS,Sunset YellowandCarmoisine(dubbed the "Southampton 6")) andsodium benzoate(a preservative) on children in the general population, who consumed them in beverages; the study published in 2007.The study found "a possible link between the consumption of these artificial colours and a sodium benzoate preservative and increased hyperactivity" in the children;the advisory committee to the FSA that evaluated the study also determined that because of study limitations, the results could not be extrapolated to the general population, and further testing was recommended.
In 2008 Scotland asked for Scottish food producers voluntarily stop using these food dyes.A 2010 study found that one third of food producers were still using at least one of the Southampton Six.
Tartrazine has been used as a biocompatible photoblocker for generating transparent hydrogels with complex inner structures.