CHOCOLATE BROWN * C. I. FOOD BROWN 3 * FOOD BROWN 2* BROWN HT
DEFINITION
Food
Colour Chocolate Brown consists essentially of disodium 4,4'-(2,4-dihydroxy-5-hydroxymethyl-1,3-phenylene bisazo) di (naphthalene-l-sulfonate) and subsidiary colouring matters together with sodium chloride and/or sulfate as the principal uncoloured components.
Chocolate Brown is described as the sodium salt. The calcium and the potassium salt are also permitted.
CLASS
Bisazo
COLOUR INDEX NO.
20285
EEC NUMBER
E-155
EINECS
224-924-0
CHEMICAL NAMES
Disodium 4,4'-(2,4-dihydroxy-5-hydroxymethyl-1,3-phenylene bisazo) di (naphthalene-l-sulfonate)
CHEMICAL FORMULA
C17H18N4Na2O9S2
MOLECULAR WEIGHT
652.57
ASSAY
Content not less than 70% total colouring matters, calculated as the sodium salt;
E 1% 1cm 403 at ca 460 nm in aqueous solution at pH7
DESCRIPTION
Reddish-brown powder
IDENTIFICATION
a. Spectrometry
b. Brown solution in water
Maximum
in water of pH 7 at ca 460 nm
PURITY
Water Insoluble matter
Not more than 0.2%
Subsidiary colouring matters
Not more than 10% (TLC method)
Organic compounds other than colouring matters
[4-aminonaphthalene-l-sulfonic acid] - Not more than 0.7%
