Azorubine

 ( Food Colorings ) 

Azorubine, also known as carmoisine, is an azo dye consisting of two naphthalene subunits. It is a red solid. It is mainly used in foods that are heat-treated after fermentation. It has E number E122. Pubchem entry

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Uses In the US, this color was listed in 1939 as Ext. D&C Red No. 10 Regulatory Status of Color Additives: Ext. D&C Red No. 10 for use in externally applied drugs and cosmetics. It was delisted in 1963 because no party was interested in supporting the studies needed to establish safety. It was not used in food in the US.FDA. Background Document for the Food Advisory Committee: Certified Color Additives in Food and Possible Association with Attention Deficit Hyperactivity Disorder in Children: March 30-31, 2011FDA. 9 November 2008. Food and Drug Administration, Compliance Program Guidance Manual, Chapter 03 - Foodborne Biological Hazards p37

In the EU, azorubine is known as E number E122, and is authorized for use in certain foods and beverages, such as cheeses, dried fruit, and some alcoholic beverages, Azorubine entry in EU Food Additive Database Accessed 6 December 2014 and is permitted for use as an excipient in medications.EU. 19 June 2007 Guideline on Excipients in the Dossier for Application for Marketing Authorisation of a Medicinal Product Directive 94/36/EC - European Commission

There are no provisions for azorubine in the Codex Alimentarius. Azorubine (Carmoisine) (122) in the GSFA Online Database Accessed 6 December 2014

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Safety Azorubine has shown no evidence of mutagenic or carcinogenic properties and an acceptable daily intake (ADI) of 0–4 mg/kg was established in 1983 by the WHO.WHO, 1983. Evaluation of certain food additives and contaminants. Linked from WHO listing here In rare instances, it may cause skin and respiratory allergic reactions even to FDA approved dosages.[11]

No evidence supports broad claims that food coloring causes food intolerance and ADHD-like behavior in children.Tomaska LD and Brooke-Taylor, S. Food Additives - General pp 449-454 in Encyclopedia of Food Safety, Vol 2: Hazards and Diseases. Eds, Motarjemi Y et al. Academic Press, 2013. It is possible that certain food coloring may act as a trigger in those who are genetically predisposed, but the evidence is weak.

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