Tartrazine (E102)

Tartrazine is a representative of synthetically obtained dyes. The food additive tends to color foods yellow or return them to their natural original color.

In the composition of food products, it is presented under the code E102. It is surprising that usually such artificial substances used in the food industry can go from absolutely permitted use to restrictions or a complete ban on use, but with tartrazine, the opposite story happened: until recently it was forbidden to add to food products, and now this the ban has been lifted.

However, this fact does not at all indicate that the supplement has suddenly become safe for humans.

Obtaining dye E102, its chemical properties

Like many other artificial dyes, E102 is a waste from the production of coal tar. The main raw material from which this additive is synthesized is hydrocarbons produced in the process of coal coking or oil refining: benzene, xylene, toluene, anthracene and some others.

Azo dyes, which include tartrazine, are the most extensive group of synthetic dyes in terms of the number of varieties. They are usually obtained as a result of a procedure that consists of two main phases, which may include such actions as sulfonation, nitration, chlorination, condensation, oxidation, and others.

To obtain the additive E102, phenylhydrazine-p-sulfonic acid is condensed with oxaloacetic ester. The resulting product is mixed with diazotized acid, such as sulfanilic acid. The resulting ethereal substance is subjected to hydrolysis with the participation of sodium hydroxide. The cost of 1 kilogram of the resulting dye is less than $ 10, which is significantly cheaper than natural dyes like turmeric or beta-carotene. It is for this reason that he is so popular with the owners of food corporations. This is probably also the reason for the lifting of the ban on its addition to food.

Tartrazine may be in the form of a finely granulated powder, a powdered aluminum lacquer, or an aqueous solution of a yellow, light brown, or dark ochre color. It dissolves well in water and glycerin, worse – in ethanol. The substance is incompatible with strong oxidizing agents.

The use of dye in industry

Tartrazine is used on its own to color foods yellow, or mixed with other dyes to produce green, black, or purple.

The additive is widely used in food production:

• alcoholic and non-alcoholic drinks;
• confectionery products (jelly, dragee, chewing sweets and lollipops, ice cream, cakes, pastries, jams, marzipan, cookies);
• fruit and vegetable canned food and preparations;
• mustard, horseradish and various packaged sauces;
• fruit yoghurts and cottage cheese desserts;
• dry soups, seasonings, bouillon cubes, instant noodles and purees.

In addition to food production, tartrazine is used in the manufacture of medicines: it is used to color the shells of tablets and capsules, most often in order to distinguish drugs from each other by color.

It is also added to hygiene products to give them a yellow color: shampoos, soaps, shower gels, liquid detergents, bath foams. In the textile industry, E102 is used for dyeing silk and woolen fabrics. It is also used in the production of varnishes and paints, rubber and plastics.

Features of storage and handling of the dye

Due to the peculiarities of the chemical composition of the substance, under the influence of ultraviolet rays, it decomposes into simpler elements, so it must be stored in a tightly closed dark container, in a cool place without light.

The substance has the properties of an allergen and a toxin, so when working with it, you must adhere to some safety rules:

• wear a respirator, as when inhaled, the additive can cause Quincke’s edema and an asthma attack;
• work with the substance only in a well-ventilated area;
• do not allow tartrazine to get on the skin or mucous tissues – this can provoke a chemical burn or an allergic reaction;
• wear special protective clothing (suit, gloves).

The effect of E102 supplements on the human body

Studies and experiments conducted with the use of tartrazine on laboratory animals, as well as with the participation of people, clearly indicate the unsafety of the substance for human health. It poses an acute danger to asthmatics and people with allergies, in particular to aspirin. For them, eating food with an additive in the composition can result in Quincke’s edema, suffocation, loss of consciousness, skin rashes and itching, and disorders in the process of digesting food.

The next risk group is children of preschool and school age. In addition to the fact that excessive eating of sweets, canned food, fast food and convenience foods does not bring them any benefit at all, tartrazine in these products tends to affect the child’s nervous system, causing hyperactivity and a decrease in the ability to concentrate. Additive E102 can be a provoking factor in the appearance of attention deficit disorder.

The constant use of products containing the dye tartrazine can cause the development of the Melkersson-Rosenthal syndrome. This disorder is characterized by such symptoms as swelling of the face, oral cavity and larynx, paralysis of the facial nerve, swelling of the lips.

There is also information about the appearance of malignant tumors and inflammatory processes in the body as a result of the consumption of the substance, but there is no official confirmation of this information yet.

Tartrazine food guidelines, safe dye alternatives

Due to the known danger of the substance, the world community has set limits on the amount that can be used in food production. So, for 1 kilogram of any food product, no more than 150 mg of tartrazine should be used. For an adult without health problems, the permitted daily intake of the substance is no more than 7,5 mg.

To date, there are several safer and more expensive dyes that are an alternative to the use of the dangerous food additive E102: turmeric, malt, beetroot powder, coconut extract, paprika, saffron.

The study of the properties of tartrazine and the possible consequences of its use continues today. It is especially important to find an alternative to it, similar in properties and cost, but safer, since today the only advantage of the substance is its cheapness. But this advantage is not so much tangible for the consumer, but important for manufacturers who try to save as much as possible on any raw material. Although, if you try, on the shelves of stores you can find more expensive products with natural and harmless dyes such as saffron or beta-carotene. European manufacturers in their confectionery are increasingly refusing to add tartrazine, choosing natural food additives that do not harm human health.

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