Chemistry:Red 2G
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| C18H13N3O8S2 | |
| Molar mass | 463.44 g·mol−1 |
| 18 g/100 mL (20 °C) | |
| Solubility | 1 g/ 100 mL glycerol Negligible in ethanol |
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa). | |
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Red 2G is a synthetic red azo dye. It is soluble in water and slightly soluble in glycerol. It usually comes as a disodium salt of 8-acetamido-1-hydroxy-2-phenylazonaphthalene-3,6 disulfonate.
Preparation
Red 2G is produced by azo coupling of Acetyl-H acid and diazonium derivative of Aniline under basic conditions:[1]
Synthesis of Red 2G
Uses
Food dye
In the European Union, Red 2G was used as a food dye (E number E128). However, it was only permitted for use in breakfast sausages with a minimum cereal content of 6% and burger meat with a minimum vegetable and/or cereal content of 4%.[2]
Following safety concerns raised by the European Food Safety Authority (EFSA) in its opinion of 5 July 2007,[3] the European Commission has prepared a draft Regulation to suspend use of E128 as a food colouring. This proposed course of action was unanimously approved by European Union Member States at a meeting of the Standing Committee of the Food Chain and Animal Health (Section Toxicological Safety of the Food Chain) on 20 July 2007.[4] and Commission Regulation (EC) No 884/2007[5] on emergency measures suspending the use of E 128 Red 2G as food colour was published in the Official Journal of the European Union on 27 July 2007.
Red 2G is also banned in Australia, Canada, Japan, Norway,[6] and Malaysia.[7] It was banned in Israel in August 2007.[8]
It is relatively insensitive to the bleaching effect of sulfur dioxide (E220) and sodium metabisulfite (E223). In the intestines, Red 2G can be converted to the toxic compound aniline,[9] so there are concerns Red 2G may ultimately interfere with blood haemoglobin, as well as cause cancer.
Inks
It is also used as a dye for coatings, inks, paper, crepe paper, and fine tissue.
Histology
Red 2G can be also used for staining in histology, though rarely, e.g. as a component of Masson's trichrome.
Potential health risks
In July 2007, the EFSA established that E128 is potentially carcinogenic because it forms aniline in the body when consumed.[10] The pressure group, The Food Commission, said there had been concerns about Red 2G going back decades and it was suspected of being a carcinogen in the 1980s.[11]
References
- ↑ H.E. Fierz-David, L. Blangey (1949), Fundamental Processes of Dye Chemistry, Translation of the 5. Austrian Edition by P.W. Vittum, Interscience Publishers, Inc., New York, pp. 263–264
- ↑ "European Parliament and council directive 94/36/EC of june 1994 on colours for use in foodstuffs". http://www.greencouncil.org/doc/ResourcesCentre/EC_Directive_30_June_1994_on_colours_for_use_in_foodstuffs.pdf.
- ↑ "EFSA re-evaluates safety of food colours and adopts first opinion: Food colour Red 2G raises potential safety concerns". 9 July 2007. http://www.efsa.europa.eu/en/press/news/070709.
- ↑ "Novel Food and Toxicological Safety - Food Safety - European Commission". http://ec.europa.eu/food/committees/regulatory/scfcah/toxic/summary20072007_en.pdf.
- ↑ "Official Journal of the European Union". 27 July 2007. http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2007:195:0008:0009:EN:PDF.
- ↑ "Mattilsynet". http://www.mattilsynet.no/aktuelt/nyhetsarkiv/regelverk/fargestoffet_r_d_2g_forbys_49769.
- ↑ "Dye used in burgers and sausages banned". http://thestar.com.my/news/story.asp?file=/2007/10/12/nation/19148893&sec=nation. Retrieved 12 June 2023.
- ↑ "Israel | Food and Agricultural Import Regulations and Standards - Narrative | FAIRS Country Report". USDA Foreign Agriculture Service. 2010-07-26. https://apps.fas.usda.gov/newgainapi/api/Report/DownloadReportByFileName?fileName=Food+and+Agricultural+Import+Regulations+and+Standards+-+Narrative_Tel+Aviv_Israel_7-26-2010.pdf.
- ↑ Hickman, Martin (10 July 2007). "Additive used in sausages and burgers may cause cancer". The Independent (London). https://www.independent.co.uk/living/food_and_drink/news/article2750462.ece.
- ↑ "Sausage additive linked to cancer". 10 July 2007. https://news.bbc.co.uk/2/hi/health/6286834.stm.
- ↑ Hickman, Martin (10 July 2007). "Additive used in sausages and burgers may cause cancer". The Independent (London). https://www.independent.co.uk/living/food_and_drink/news/article2750462.ece.
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