Tartrazine (cl food grade yellow 4)

E102 Tartrazine, commonly known as FD&C Yellow 5, is a synthetic lemon yellow azo dye used primarily as a food colorant. It is known for its bright yellow hue, which can range from yellow to greenish yellow, and is highly soluble in water. Tartrazine is widely used not only in the food industry but also in the pharmaceutical and cosmetic industries to add colour to products and enhance their visual appeal.

Origin

Tartrazine is an artificial dye synthesised from petroleum‑based chemicals. It was first developed in the late 19th century and has since become one of the world's most widely used food dyes. The synthesis process involves several chemical reactions, starting primarily with benzene derivatives, which undergo sulfonation, nitration and reduction to produce the final azo compound.

Characteristics and uses in the food industry

Tartrazine is used in food products for several reasons:

• Colour enhancement: It imparts a bright yellow colour that is visually appealing and can increase the attractiveness of food products to consumers.
• Stability: It is stable under a variety of processing conditions, including heat and light, making it suitable for a wide range of food products.
• Cost‑effective: Because it is synthetic, it is cheaper to produce compared to some natural dyes, allowing manufacturers to keep production costs low.
• Versatile: It can be used alone or mixed with other dyes to produce a wide range of colours.

Use in ultra‑processed foods

Tartrazine is widely used in ultra‑processed foods for several specific purposes:

• Snacks: it is added to chips, crackers and other savory snacks to give them a bright, attractive color that indicates flavor and freshness.
• Beverages: In many sodas, energy drinks and flavored waters, tartrazine is used to achieve a distinctive yellow or greenish hue that enhances visual appeal.
• Candy: It adds a vibrant color to candy, gummies and other sweets, making them more attractive to children and adults.
• Baked Goods: Tartrazine is used in cakes, desserts and frostings to create eye‑catching designs and decorations.
• Cereal: It is added to breakfast cereals to make them more visually appealing, especially those aimed at children.
• Instant foods: In products such as instant noodles and soups, tartrazine helps improve the appearance of broth and ingredients, making them look more appealing.

The main purpose of using tartrazine in these foods is to increase their visual appeal, making them more attractive and marketable to consumers. This increased visual appeal can influence consumer perceptions and preferences, often leading to higher sales.

Impact on human health

Although tartrazine is approved for use by food safety authorities such as the FDA and EFSA, there are some health concerns and potential risks associated with its consumption:

• Allergic reactions: some people may experience allergic reactions to tartrazine, including symptoms such as hives, itching, and swelling. This is more common in people with asthma or aspirin sensitivity.
• Hyperactivity in children: there is ongoing discussion and research into whether tartrazine contributes to hyperactivity and attention deficit hyperactivity disorder (ADHD) in children. Some studies suggest a possible link, leading to recommendations to limit intake in susceptible individuals.
• Intolerance: A small percentage of the population may be intolerant to tartrazine, with symptoms such as headaches, dizziness or stomach and intestinal upset.
• Neurotoxicity: Studies in rats suggest that tartrazine acts as a neurotoxin and may damage brain cells. These studies suggest that tartrazine may affect the nervous system of rats, leading to problems such as impaired spatial memory and other neurological problems.
• Carcinogenic properties: One study investigating DNA repair found that although tartrazine did not show cytotoxic effects (cell damage), it did show significant genotoxic effects (DNA damage) at all concentrations tested. This DNA damage can potentially lead to genetic mutations and increase the risk of cancer.
• Regulation and labelling: Due to the potential adverse effects, many countries require products containing tartrazine to be clearly labelled to allow consumers to make an informed choice.

Sources

1. U.S. Food and Drug Administration (FDA). "Summary of Color Additives for Use in the United States in Foods, Drugs, Cosmetics, and Medical Devices." https://www.fda.gov/industry/color‑additive‑inventories/summary‑color‑additives‑use‑united‑states‑foods‑drugs‑cosmetics‑and‑medical‑devices.
2. EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS). "Scientific Opinion on the re‑evaluation of Tartrazine (E 102) as a food additive." EFSA Journal 7, no. 11 (2009): 1331. https://efsa.onlinelibrary.wiley.com/doi/10,2903/j.efsa.2009,1331.
3. Rajan, J., Simon, R., and J. Bosso. Prevalence of sensitivity to food and drug additives in patients with chronic idiopathic urticaria. Journal of Allergy and Clinical Immunology, In Practice. 2014. 2(2):168‑71. doi:10,1016/j.jaip.2013,10.002
4. Stevens LJ, Burgess JR, Stochelski MA, Kuczek T. Amounts of artificial food colors in commonly consumed beverages and potential behavioral implications for consumption in children. Clin Pediatr (Phila). 2014 Feb;53(2):133‑40. doi: 10,1177/0009922813502849. Epub 2013 Sep 13. PMID: 24037921.
5. Mohamed AA, Galal AA, Elewa YH. Comparative protective effects of royal jelly and cod liver oil against neurotoxic impact of tartrazine on male rat pups brain. Acta Histochem. 2015 Sep;117(7):649‑58. doi:10,1016/j.acthis.2015,07.002
6. Soares BM, Araújo TM, Ramos JA, Pinto LC, Khayat BM, De Oliveira Bahia M, Montenegro RC, Burbano RM, Khayat AS. Effects on DNA repair in human lymphocytes exposed to the food dye tartrazine yellow. Anticancer Res. 2015 Mar;35(3):1465‑74. PMID: 25750299.