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 Australia COLOUR SELECTOR
