Classification
1971 C.I. 45430
Food Red 14
F.D. & C. Red 3
E.127
Class
Xanthene
Chemical Name diSodium salt of 2,4,5,7-tetraiodo fluorescein (xanthenes numbering)
Structural Formula
Stability
Light (see Usage)
3
Heat
100°C
4
200°C
3
Alkali
3
Fruit Acids (citric / tartaric)
1
Preservatives
Benzoic
acid
1
Sulphur
dioxide
5
Water Solubility
75 grams per litre at 20°C
Usage
Erythrosine is commonly used in sweets such as some candies and popsicles,
and even more wifely used in cake-decorating gels. It is also used to colour
pistachio shells. Particularly suitable for colouring glace, maraschino
and canned cherries where no bleeding is essential. Good stability to sulphur
dioxide makes it particularly suitable for meat and fish products.
Light fastness is fair (3) when used to give full shades but poor (1) when
used to give pale shades of pink.
The
Hawkins Watts New Zealand COLOUR SELECTOR
For more
information on Cathay Industries, our supplier
of Erythrosine, please 
