Orange B

Orange B
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
CAS Number
  • 15139-76-1 checkY
3D model (JSmol)
  • Interactive image
ChemSpider
  • 16735944 checkY
ECHA InfoCard 100.035.622 Edit this at Wikidata
EC Number
  • 239-201-5
PubChem CID
  • 5362511
UNII
  • RGU455OS50 checkY
CompTox Dashboard (EPA)
  • DTXSID7044219 Edit this at Wikidata
InChI
  • InChI=1S/C22H18N4O9S2.2Na/c1-2-35-22(28)20-19(21(27)26(25-20)13-7-9-14(10-8-13)36(29,30)31)24-23-17-11-12-18(37(32,33)34)16-6-4-3-5-15(16)17;;/h3-12,27H,2H2,1H3,(H,29,30,31)(H,32,33,34);;/q;2*+1/p-2/b24-23+;; checkY
    Key: LLTKITSFUJSOCC-KPOOZVEVSA-L checkY
  • InChI=1/C22H18N4O9S2.2Na/c1-2-35-22(28)20-19(21(27)26(25-20)13-7-9-14(10-8-13)36(29,30)31)24-23-17-11-12-18(37(32,33)34)16-6-4-3-5-15(16)17;;/h3-12,27H,2H2,1H3,(H,29,30,31)(H,32,33,34);;/q;2*+1/p-2/b24-23+;;
    Key: LLTKITSFUJSOCC-AQVGDJFIBI
  • [Na+].[Na+].[O-]S(=O)(=O)c4ccc(/N=N/c2c(nn(c1ccc(cc1)S([O-])(=O)=O)c2O)C(=O)OCC)c3ccccc34
Properties
Chemical formula
 C22H16N4Na2O9S2
Molar mass 590.49 g/mol
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
Chemical compound

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 but it was not removed from the list.[2]

References

  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.


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