tartrazine

Tartrazine, also known as Yellow No. 5 and E102, is a synthetic water-soluble yellow azo dye used as a color additive in foods, beverages, medicines and cosmetics. It imparts a bright lemon-yellow color and is one of the most widely used synthetic food colorants. It is commonly present in soft drinks, candies, cereals, snack foods, sauces, ice cream, and vitamin or mineral supplements.

Regulation and labeling vary by jurisdiction. Tartrazine is approved in many countries with restrictions on its use and maximum permitted levels. In the European Union, products containing tartrazine must be labeled with a warning that it may have an adverse effect on activity and attention in children.

Safety and health considerations. Some individuals experience hypersensitivity reactions such as urticaria, rhinitis, or bronchial asthma after ingestion of tartrazine. Allergic-type reactions are relatively rare but documented. There has been debate about potential behavioral effects in children; regulatory bodies have not established a causal link for the general population, though labeling exists to inform sensitive individuals.

Toxicology and exposure. An acceptable daily intake (ADI) has been established by international bodies, typically cited as up to 7.5 mg per kilogram of body weight per day, with local limits varying by country. Tartrazine can also show cross-sensitivity in people sensitive to other azo dyes.

Analytical aspects. Tartrazine is produced by diazotization and azo coupling, yielding a sulfated, water-soluble dye. It is detectable in foods by high-performance liquid chromatography (HPLC) with UV or diode-array detection, and is used in compliance and quality-control testing.