Orange B

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Orange B
Acid Orange 137.png
Orange B ball-and-stick.png
Names
IUPAC name
Disodium 4-[N'-[3-ethoxycarbonyl-5-oxo-1-(4-sulfonatophenyl)-4-pyrazolylidene]hydrazino]-1-naphthalenesulfonate
Other names
C.I. Acid Orange 137
Identifiers
53060-70-1 N
ChemSpider 16735944 YesY
EC number 239-201-5
Jmol-3D images Image
PubChem 5362511
Properties
C22H16N4Na2O9S2
Molar mass 590.49 g/mol
Except where noted otherwise, data is given for materials in their standard state (at 25 °C (77 °F), 100 kPa)
 N verify (what isYesY/N?)
Infobox references

Orange B is a food dye from the azo dye group. It is approved by the United States Food and Drug Administration (FDA) for use only in hot dog and sausage casings or surfaces, only up to 150 parts per million of the finished food weight.[1] It is typically prepared as a disodium salt.[1]

Orange B was first listed as an approved food dye by the FDA in 1966. In 1978, the FDA proposed removing it from the list due to concerns about the presence of carcinogenic contaminants (specifically 2-Naphthylamine). The only supplier in the United States, the William J. Stange Company, subsequently stopped manufacturing it and it was never removed from the list.[2]

References[edit]

  1. ^ a b "Code of Federal Regulations: Title 21, Section 74.250". U.S. Food and Drug Administration. Retrieved 24 December 2012. 
  2. ^ Hathcock, John N. (1982). Nutritional Toxicology. New York: Academic Press. pp. 407–408. ISBN 012332601X.