Azorubine

Azorubine, also called carmoisine, is a synthetic red azo dye used as a color additive in foods and some other products.

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Azo compound: An organic compound containing a nitrogen–nitrogen double bond linked to carbon atoms. Azorubine belongs to this dye-producing chemical family through its azo linkage.
Food additive: A substance intentionally added to food for a technological purpose, such as coloring or preservation. Azorubine is regulated as a coloring additive where its use is permitted.
Allura Red AC: A synthetic red azo dye used as a color additive in foods and other products. It is another red food dye, but has a different structure and additive code.
European Food Safety Authority: The European Union agency that assesses risks associated with food and feed safety. EFSA evaluated azorubine’s safety and established an acceptable daily intake.
Azo coupling: A reaction in which a diazonium compound couples with an electron-rich aromatic compound to form an azo compound. This reaction is the characteristic route used to build many azo dyes.
E-number: A code used in the European Union to identify food additives approved for use. Azorubine is identified as E122 on European food labels.
Ponceau 4R: A synthetic red azo dye used as a food colorant in some jurisdictions. It is a close functional alternative with distinct regulatory permissions.
Acceptable daily intake: An estimate of the amount of a substance that can be consumed daily over a lifetime without appreciable health risk. Azorubine’s regulatory use is assessed against this exposure benchmark.
Sulfonate: A functional group containing sulfur bonded to three oxygen atoms, often present as a negatively charged salt. Azorubine’s sulfonate groups make the dye water-soluble.
Confectionery: Sweet foods such as candies, chocolates, and sugar-based desserts. Azorubine can color confectionery products where regulations allow it.