Citrus Red 2

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Not to be confused with FD&C Red 2.
Citrus Red 2
Citrus Red 2.png
Citrus Red 2 ball-and-stick.png
IUPAC name
Other names
Citrus Red No. 2, C.I. Solvent Red 80, C.I. 12156, E121
6358-53-8 YesY
ChemSpider 16735746 YesY
Jmol interactive 3D Image
KEGG C19214 YesY
PubChem 9570225
Molar mass 308.34 g·mol−1
Appearance Orange to yellow solid or a dark red powder
Melting point 156 °C (313 °F; 429 K)
NFPA 704
Flammability code 0: Will not burn. E.g., water Health code 0: Exposure under fire conditions would offer no hazard beyond that of ordinary combustible material. E.g., sodium chloride Reactivity code 0: Normally stable, even under fire exposure conditions, and is not reactive with water. E.g., liquid nitrogen Special hazards (white): no codeNFPA 704 four-colored diamond
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
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Infobox references

Citrus Red 2, Citrus Red No. 2, C.I. Solvent Red 80, or C.I. 12156 is an artificial dye. As a food dye, it has been permitted by the US Food and Drug Administration (FDA) since 1956 to color the skin of oranges.[1][2][3] Citrus Red 2 is listed by the International Agency for Research on Cancer (IARC) as a group 2B carcinogen, a substance "possibly carcinogenic to humans".[4]


Citrus Red 2 is an orange to yellow solid or a dark red powder with a melting point of 156 °C. It is not soluble in water, but is readily soluble in many organic solvents.


Citrus Red 2 is used to color early-season, ripe fruit that haven't been exposed to cold enough weather to produce the characteristic orange skin.[5]


  1. ^ Anonymous. 1988. Florida Citrus Fruit Laws. Florida Statutes. 601.
  2. ^ "Code of Federal Regulations: Title 21, Section 74.302". U.S. Food and Drug Administration. Retrieved 20 May 2014. 
  3. ^ Hall, David J (1989). "Peel Disorders of Florida Citrus as Related to Growing Area and Color-add formulations". Proc. Fla. State Hort. Soc. 102: 243–246. 
  4. ^ Agents Classified by the IARC Monographs, IARC
  5. ^ "When an Orange Isn't Orange: Food Dyes in Fruit".