AMARANTH * C. I. FOOD RED 9 * FD & C RED 2 * ACID RED 27
DEFINITION
Amaranth consists essentially of trisodium 2-hydroxy-1-(4-sulfonato-1-naphthylazo) naphthalene-3,6-disulfonate and subsidary colouring matters together with sodium chloride and/or sodium sulfate as the principal uncoloured components.
Amaranth is described as the sodium salt. The calcium and the potassium salt are also permitted.
Content not less than 85% total colouring matters, calculated as the sodium salt;
E 1% 1cm 440 at ca 520 nm in aqueous solution.
DESCRIPTION
Reddish - brown powder
IDENTIFICATION
a. Spectrometry
b. Red solution in water
Maximum in water at ca 520 nm
PURITY
Water Insoluble matter
Not more than 0.2%
Subsidiary colouring matters
Not more than 3.0%
Organic compounds other than colouring matters
[4-aminonaphthalene-1-sulfonic acid/3-hydroxynaphthalene-2,7-disulfonic acid / 6-hydroxynaphthalene-2-sulfonic acid / 7-hydroxynaphthalene-1,3-disulfonic acid / 7- hydroxynaphthalene-1,3-6-trisulfonic acid] - Total not more than 0.5%
