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analytical standard

Disodium 4-hydroxy-3-[(4-sulfo-1-naphthalenyl)azo]-1-naphthalenesulfonate, Azorubine, Food red 3, Acid Red 14, Mordant Blue 79, Chromotrope FB
Empirical Formula (Hill Notation):
Número de CAS:
Peso molecular:
Colour Index Number:
EC Number:
MDL number:
PubChem Substance ID:
E Number:


analytical standard

Quality Level


≥98.0% (HPLC)

shelf life

limited shelf life, expiry date on the label


HPLC: suitable
gas chromatography (GC): suitable

Featured Industry

Cleaning Products
Food and Beverages
Personal Care



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General description

Carmoisine is a synthetic azo dye, commonly added to food, beverages, medicine, and cosmetics. It is frequently used alone or in combination with Allura red (E 129) and Ponceau 4R synthetic dyes. It is reported to be used for purposes where the food needs to be heat-treated post-fermentation.


Refer to the product′s Certificate of Analysis for more information on a suitable instrument technique. Contact Technical Service for further support.
Carmoisine may be used as an analytical reference standard for the quantification of the analyte in the following:
  • Food samples using spectrophotometric analysis technique.
  • Sweets and beverages using differential pulse polarography.
  • Synthetic mixtures and beverages using high performance liquid chromatography with diode array detection (HPLC-DAD).


Bottomless glass bottle. Contents are inside inserted fused cone.

Storage Class Code

13 - Non Combustible Solids

WGK Germany


Flash Point F

437.0 °F

Flash Point C

> 225 °C

Certificado de Análisis

Certificado de origen

Spectrophotometric determination of carmoisine after cloud point extraction using Triton X-114
Karatepe A, et al.
Turkish Journal of Chemistry, 41(2), 256-262 (2017)
Four derivative spectrophotometric methods for the simultaneous determination of carmoisine and ponceau 4R in drinks and comparison with high performance liquid chromatography
Turak F, et al.
International Journal of Analytical Chemistry, 2014 (2014)
Determination of Carmoisine, Allura red and Ponceau 4R in sweets and soft drinks by Differential Pulse Polarography
Chanlon S, et al.
J. Food Compos. Anal., 18(6), 503-515 (2005)
M C Sweatman et al.
Clinical allergy, 16(4), 331-338 (1986-07-01)
We report the case of an 8.5-year-old girl with oro-facial granulomatosis associated with clinical atopy, in whom relapse of her granulomatous disorder was shown to be related to exposure to specific food additives, viz. carmoisine, sunset yellow and monosodium glutamate....
S A Marathe et al.
Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association, 31(10), 739-744 (1993-10-01)
The toxicity of carmoisine and of its metabolites after interaction with media components, was studied using the single cell system of Tetrahymena pyriformis. Carmoisine was not toxic to T. pyriformis. However, when autoclaved with media components such as bactopeptone or...

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