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.

diSodium salt of 2,4,5,7-tetraiodo fluorescein (xanthenes numbering)

Water Solubility
75 grams per litre at 20°C

Classification
1971 C.I. 45430
Food Red 14
F.D. & C. Red 3
E.127

Class
Xanthene

Light3
Heat
100°C4
200°C3
Alkali4
Fruit Acids (Citric / Tartaric)1
Preservatives
Benzoic Acid1
Sulphur Dioxide5