tartrazine


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tar·tra·zine

(tar'tră-zēn), [C.I. 19140]
A yellow acid dye used in place of orange G in a variant of Mallory aniline blue stain for collagen and cellular inclusion bodies.
Synonym(s): hydrazine yellow

tartrazine

FD&C Yellow No. 5, see there.

tartrazine

(tăr′tră-zēn″)
A pyrazole aniline dye widely used to color foods, cosmetics, drugs, and textiles. Its use has been linked to hives and other allergic-type reactions in some individuals.

tartrazine

an AZO DYE that produces a yellow colour, widely used as a food additive (E102).
References in periodicals archive ?
Even though the regulation has established the maximum limit unluckily, one research showed that the concentration of tartrazine exceeded the maximum limit in gelatin and powder juice (45).
Mortazavi, "A nanosilver-based spectrophotometry method for sensitive determination of tartrazine in food samples," Food Chemistry, vol.
Sunset Yellow FCF, Allura Red AC, Quinoline Yellow WS, and Tartrazine were purchased from Sigma-Aldrich (Steinheim, Germany).
Ozdemir, "First-derivative spectrophotometric determination of ponceau 4R, sunset yellow and tartrazine in confectionery products," Food Chemistry, vol.
Freundlich and langmuir adsorption isotherms and kinetics for the removal of tartrazine from aqueous solutions using hen feathers.
(1997) who obtained a significant increased in serum total cholesterol and triglycerides level in rats whose diets were supplemented with food colouring which were added to chocolate like tartrazine and carmoisine.
Key Words: Polyaniline Composite Organic dye Dye Adsorption Freundlich isotherm Tartrazine
Reza Fadakar Bajeh Baj explained about the research, and said, "Price difference in dyes is a reason why food and beverage producers use edible dyes such as sunset yellow and tartrazine more than the permitted amount.
The recent rice sample collected by FSSAI has also been analysed at an external independent lab at the same time and it confirmed that tartrazine or any other synthetic colour is not present in the product.
Teresita Palomares, the supervising science research specialist and ITDI Food Processing Division officer-in-charge Teresita Palomares, said the standard process to develop the tiesa into natural food color as an alternative to the synthetic food coloring tartrazine or FD&C Yellow 5 was based on the fruit's characteristics.
There were some minor changes and improvements to the formulation, including deletion of the antibiotics used in the production of the virus and removing the tartrazine dye in the tvpe 7 tablet.