Tartrazine dye, E 102

Coloring additive E 102


What is tartrazine?

Tartrazine (E 102) is a coloring additive of the nitric type (called azoic), with a citric yellow hue, authorized for use in the food industry. It is obtained synthetically by azo coupling of diazotized sulfanilic acid.

Chemical properties of tartrazine

It is a water-soluble substance, stable to heat, acids and light.

Uses in food of tartrazine

This colorant is used in:

Liquors, spirits, fruit wine, non-alcoholic flavored beverages, soda (powdered), pastries, salty snacks, sweets, desserts, mustard sauce, spiced sauces, processed cheese, fish and crustacean pâté, cheese rind, food supplements, medicines.

Tartrazine problems

In people sensitive to benzoic acids, salicylic acid and silicates, it can cause adverse reactions.

It can cause allergic reactions with the effects of recurrent hives and asthma in a number of susceptible people.

It can make a pre-existing neurodermatitis worse.

It is also related to certain cases of hyperactivity in children.

As of July 20, 2010, foods containing tartrazine must bear the warning “may impair activity and attention in children.”

Tartrazine toxicity

Its ADI authorized by the FAO / WHO Committee is 7.5mg / kg.

Food colorings that are commonly used in food:

Curcumin E 100

– Chlorophyll additive E 140 

Silver – E 174

Indigotine or indigo carmine – E 132

– Lutein, xanthophyll and tagetes extract – E 161b

Food colorings

punto rojo More information on food additives

This article was endorsed by Elisenda Carballido - Dietitian nutritionist. Postgraduate in Phytotherapy and master in Nutrition and Metabolism.
Written by Editorial Botanical-online team in charge of content writing

8 October, 2021

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