→ Indigo carmine formula. Food coloring "Indigo carmine" and its use. Food additive E132, indigotine – use in food products

Indigo carmine formula. Food coloring "Indigo carmine" and its use. Food additive E132, indigotine – use in food products

Indigo carmine(indigotine) - disodium salt of indigodyl sulfonic acid. When dissolved in water, it gives solutions of an intense blue color. It is used in the confectionery industry, in beverage technology (it has low resistance to reducing sugars and light, which must be taken into account when used for coloring drinks).

Synthetic food dyes are representatives of several classes of organic compounds: azo dyes (tartrazine - E102; sunset yellow - E110; carmoisine - E122; crimson 4R - E124; shiny black - E151); triarylmethane dyes (patented blue V-E131; brilliant blue - E133; green S - E142); quinoline (yellow quinoline - E104); indigoid (indigo carmine - E132). All of these compounds are highly soluble in water; most form insoluble complexes with metal ions and are used in this form to color powdered products. Synthetic dyes have significant technological advantages over most natural dyes. They produce bright, easily reproducible colors and are less sensitive to the various impacts to which the material is exposed during the process flow.

[Nechaev A.P., Traubenberg S.E., Kochetkova A.A., Food chemistry, 2003]

Indigo carmine (Indigotin) - disodium salt of indigothylsulfonic acid (E132):

Indigo carmine (E132)

When dissolved in water, it gives solutions of an intense blue color. It is used in the confectionery industry for coloring drinks; it has low resistance to reducing sugars, which must be taken into account when used for coloring drinks.

When using dyes, remember that they lose some of their color during coloring and storage of food products. Synthetic triphenylmethane dyes (E131, E133, E142) discolor up to 10% during caramel coloring, and up to 18% during storage. %. In general, synthetic dyes are quite stable, with the exception of triphenylmethane dyes, which can become discolored when storing alcoholic beverages in the light, and indigoid dye E132, which is unstable in drinks using invert sugar. The maximum permitted dosage of synthetic food dyes individually or in total in mixtures is 500 g/t, the recommended dosage is 10-50 g/t of the finished food product, depending on the dye and the type of product being colored. For Ponceau 4R the maximum dosage is 50 g/t of finished product. BeforeWhen using synthetic dyes, you must ensure their toxicological safety.

Indigo carmine research

Materials for work:

Indigo carmine (E132);

Technochemical scales;

Desiccator with calcined Ca chloride;

Drying cabinet ( t 105 + 2 °C);

Glass cups;

Flasks with a volume of 100 cm 3, 1000 cm 3;

Pipettes with a capacity of 10 cm 3 ;

30% solution H 2 SO 4 (100 cm 3 for analysis);

Distilled water;

0.02 N solution K MnO4;

Spatulas;

Regulations.

Indigo carmine (E132) - a synthetic blue dye, which is the disodium salt of indigodisulfonic acid. Empirical formula C 16 H 8 O 8 N 2 SNa 2. Molecular weight 466.4. The dye is obtained by sulfitizing indigo with concentrated sulfuric acid, followed by neutralization. It is produced in the form of a blue-black paste, the dry matter of which consists of indigo carmine and sodium sulfate. The dye dissolves well in water and gives a clear solution of pure blue color. When alkalized, the color of the solution changes to greenish-yellow.

Indigo carmine is used alone or in mixture with other dyes for coloring drinks, confectionery products (caramel, dragees, marshmallows, marmalade, creams), etc. Indigo carmine Igocarmine is not divided into varieties.

Store the dye in warehouses protected from sunlight, when temperature 25 °C. Shelf life is 1 year from the date of manufacture. A year later, the dye can be used only after re-analysis for the mass fraction of dry residue and chemically pure dye.

In terms of organoleptic indicators, indigo carmine must meet meet the requirements specified in table. 1.

Table 1

Organoleptic characteristics of indigo carmine A

According to physicochemical indicators, indigo carmine should correspond comply with the standards specified in table. 2.

table 2

Physico-chemical indicators of indigo carmine

Indicator name

Dye mass fraction content

not less than 85

Mass fraction of dry residue,

incl. non-solution impurities in water

at least 45

no more than 0.5

Chemically pure dye in dry residue

at least 50

Na sulfate in dry residue

no more than 50

Arsenic in dry residue

no more than 0.0014

Dry copper

no more than 0.0025

Lead in dry residue

not allowed

Test methods for indigo carmine

Determination of organoleptic characteristics of indigo rmina

The appearance and color of the dye is determined visually by examining the sample.

Progress of determination. To determine the color of the dye, prepare a 1% solution. For this purpose, a sample weighing 1 g is weighed into a glass, 10-15 cm 3 of distilled water is poured and heated to a temperature of 40-50 ° C. Then the dye is mixed until completely dissolved, the solution is transferred to a 100 cm 3 volumetric flask, the volume is adjusted to the mark and mixed thoroughly again. The resulting solution in an amount of 10 cm 3 is diluted with distilled water 100 times (the volume is adjusted to 1000 cm 3). Fill the test tube with the resulting solution and examine it in transmitted light.

Determination of mass fraction of dry residue

Progress of determination. Take a sample of an average sample weighing 5-10 g, with an accuracy of ±0.0002 g, into a closed bottle and distribute it in a thin layer at the bottom of the bottle. An open bottle with a hanger and a lid is placed in a drying cabinet at a temperature of 105 ± 2 ° C and dried to a constant temperature. The first weighing is carried out after 24 hours, subsequent weighings are carried out every 2 hours 30 minutes. The weighing bottle is closed before each weighing. The mass fraction of dry residue (C) is calculated in % using the formula:


, (1)

Where m 1 - weight of the weighing bottle with a sample after drying, g;

m 0 - mass of an empty bottle, g;

m is the mass of the sample, g.

Determination of mass fraction of dye

Progress of determination. Prepare the initial solution of the dye in the same way as when determining color (see paragraph 2.1.1), in a 100 cm 3 volumetric flask. Measure 10 cm 3 of this solution with a pipette into a 1000 cm 3 volumetric flask, add 100 cm 3 of a 30% H 2 SO 4 solution, and adjust the volume of distilled water to the mark.

The entire resulting solution is poured into a large cup and titrated with a 0.02 N solution KMnO4. The mass fraction of dye in the paste (K) is calculated using the formula (%):


, (2)

where a is the volume of 0.02 N solution KMnO 4 spent on titration, cm 3;

T - equal to 0.0023;

V 0 - volume of the volumetric flask in which the sample is dissolved, cm 3 (V 0 = 100 cm 3);

V is the volume of the sample solution taken for titration, cm 3 (V = 10 cm 3);

m is the mass of a sample of dye paste, g (m = 1 g).

Mass fraction of dye in dry residue pastes (K 1) are calculated in % using the formula:


, (3)

where K is the mass fraction of dye in the paste, %;

C is the mass fraction of dry residue in the paste, %.

[Educational and methodological materials “Food concentrates and additives for processed products” Kasymov S.K., Ph.D., 2013]

When producing a food product using dyes, the following must be taken into account: indigo carmine dye (E132) in the presence of reducing sugars becomes discolored within several days;

Preparation and storage of dye solutions.

The recommended concentration of solutions of synthetic dyes is 1%. To prepare the solution, weigh out 10.0±0.2 g of dry dye and dissolve it with stirring in 0.5 liters of drinking water. It is recommended to heat the water to 60...80 °C, and when working with blue dyes - to 90...100 °C. It is advisable to use softened water. After complete dissolution of the dye (5...10 minutes), add 0.49 liters of water to the resulting solution with stirring and, after cooling the solution to 20...40 °C, filter it through a layer of white cotton fabric (calico). 10 g of such a solution contains 0.1 g of dye.

Each container with the solution must be equipped with a label containing the name of the dye, the composition of the solution and the date of preparation.

Food coloring solutions are stored in a dark place at a temperature of 15...25 °C. The shelf life under normal food production conditions should not exceed two to three days.

The shelf life of dye solutions can be increased by using preservatives - sodium benzoate or potassium sorbate. In this case, 840 ml of water is used to prepare the dye solution. 0.8 g of preservative is dissolved in one half of the remaining water (75 ml), and 0.4 g of citric acid is dissolved in the remaining 75 ml. First, pour a preservative solution into the dye solution, and then a citric acid solution and mix thoroughly. Solutions of preservative and citric acid should not be mixed before adding to the dye, since the resulting benzoic or sorbic acid may precipitate.

Characteristics of basic synthetic dyes

Code

Name

Water color

solution

ADI, mg/kg body weight ( JECFA)

E102

Tartrazine

Yellow

E104

Yellow quinoline

Lemon yellow

10,0

E110

Sunset yellow FCF

Orange

E122

Carmoisine (Azorubine)

- // -

Crimson

E124

Ponceau 4 R (Crimson 4 R)

Red

E131

Blue patent V

Blue

Not

installed

E132

Indigo carmine

- // -

Blue

E133

Blue shiny FCF

- // -

Blue

12,5

E151

Black shiny BN

Violet

Resistance of basic synthetic dyes

Code

Name

Color index C. I.

Lightfastness

Heat resistance

Sour-toast-bone

Resistance to fruit acids

Alkali resistance

E102

Tartrazine

19140

E104

Yellow quinoline

47005

E110

Sunny yellow

sunset" FCF

15985

± *

E122

Carmoisine (Azorubine)

14720

E124

Ponceau 4 R

(Crimson 4 R)

16255

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Main manufacturers

In Russia, indigo carmine is produced:

  • GIORD company (St. Petersburg). The company has been operating for more than 20 years, constantly improving the technological process and improving the quality of dyes. He is a laureate of the “Golden Ingredient” competition;
  • JSC "ECO RESOURCE" (St. Petersburg). The company cooperates with the All-Russian Research Institute of Food Colorings;
  • Tereza-Inter LLC (Moscow). An enterprise with 25 years of experience. Has its own control and analytical laboratory. Order of the Presidential Star - the best recognition of product quality;
  • For medical needs, indigo carmine is supplied by Ellara Medical Center LLC.

Among the world's manufacturers we can note:

  • Foodchem international Corporation (China);
  • ROHA (India);
  • Sensient Colors Europe GmbH (Germany). A division of the largest American holding Sensient Technologies Corporation with production workshops in Italy and the UK.

Numerous studies by Russian and foreign scientists have proven the harmlessness of indigo carmine. This does not mean that the dye can be eaten with spoons. A guarantee of health safety will be provided by compliance with reasonable standards for the consumption of products with the E132 index.

The article describes the food additive (dye) indigo carmine (E132, indigotine), its use, effect on the body, harm and benefit, composition, consumer reviews
Other additive names: indigotine, indigo carmine, E132, E-132, E-132

Functions performed

dye

Legality of use

Ukraine EU Russia

Indigo carmine, E132 - what is it?

Indigo carmine, also known as indigotine or E132, is a food coloring with the chemical formula C 16 H 8 N 2 Na 2 O 8 S 2. Indigo carmine is a dark blue powder or granules with a copper luster. Indigotine is light sensitive and soluble in water.

Historically, indigo carmine was first produced from natural raw materials. The ancient Phoenicians were the first to extract indigo dye from the excrement of sea snails. Subsequently, methods were found to extract it from certain plants, most of which are shrubs of the Indigofera species. Indigo carmine, obtained from them, has been used for about 4,000 years. Indigo carmine is the same chemical that was used to dye jeans blue. But being a natural dye, it washed and faded quite quickly, much faster than synthetic dye.

When did people start synthesizing this popular blue dye? Until the mid-19th century, all dyes were produced only from natural raw materials. Indigotine was first produced commercially in 1897, and its production was improved in 1901. Since the beginning of the 20th century, indigo carmine began to be synthesized artificially, without the use of natural materials.

E132 is the first artificially created dye, the first stage of which involves the reaction of aniline and formaldehyde, resulting in the formation of molecules called N-phenylglycine. These molecules are then combined in a molten mixture with sodium and potassium amide, followed by oxidation with air and then sulfonation of the resulting indigotine under pressure. The resulting dye is then isolated and subjected to a purification procedure.

Indigo carmine, E132 – effect on the body, harm or benefit?

Does the synthetic dye indigo carmine harm our body? The food additive E132 is currently approved for use in the food industry in most countries of the world, but despite this, it is still prohibited in Norway. As it turned out, indigotine is poorly absorbed in the stomach. Currently, no reliable evidence of the toxicity of indigo carmine to the body has been found. But some researchers believe that the E132 additive still has a carcinogenic effect. Indigo carmine has also been linked to behavioral changes and hyperactivity in some people.

People prone to allergic reactions may experience skin sensitivity, hives-like skin rashes, itching, high blood pressure, and breathing problems when eating foods containing indigotine. Additive E132 is not recommended for consumption by children.

Indigo carmine solution is used to look for leaks during cystoscopy and ureteral catheterization. This solution is also used in kidney diagnostics. In this case, a mild rise in blood pressure may occur.

Food additive E132, indigotine – use in food products

As mentioned earlier, indigo carmine is a food coloring also called food additive E132. Indigo carmine is often added in the production of various drinks, sweets and other confectionery products, as well as oils and fats, when baking baked goods, during the production of instant cereals, fruit fillings for baked goods, as well as egg desserts and creams.

The E132 food additive is also found in store-bought puddings, sugar, snacks (potato and grain), frozen desserts, as well as all products containing gelatin, including tablets and capsules. Indigo carmine is often used as a pH indicator, in the form of a 0.2% aqueous solution. When the pH changes from 11 to 13, indigotine changes its color from dark blue to bright yellow.

The article describes the food additive (dye) indigo carmine (E132, indigotine), its use, effect on the body, harm and benefit, composition, consumer reviews
Other additive names: indigotine, indigo carmine, E132, E-132, E-132

Functions performed

dye

Legality of use

Ukraine EU Russia

Indigo carmine, E132 - what is it?

Indigo carmine, also known as indigotine or E132, is a food coloring with the chemical formula C 16 H 8 N 2 Na 2 O 8 S 2. Indigo carmine is a dark blue powder or granules with a copper luster. Indigotine is light sensitive and soluble in water.

Historically, indigo carmine was first produced from natural raw materials. The ancient Phoenicians were the first to extract indigo dye from the excrement of sea snails. Subsequently, methods were found to extract it from certain plants, most of which are shrubs of the Indigofera species. Indigo carmine, obtained from them, has been used for about 4,000 years. Indigo carmine is the same chemical that was used to dye jeans blue. But being a natural dye, it washed and faded quite quickly, much faster than synthetic dye.

When did people start synthesizing this popular blue dye? Until the mid-19th century, all dyes were produced only from natural raw materials. Indigotine was first produced commercially in 1897, and its production was improved in 1901. Since the beginning of the 20th century, indigo carmine began to be synthesized artificially, without the use of natural materials.

E132 is the first artificially created dye, the first stage of which involves the reaction of aniline and formaldehyde, resulting in the formation of molecules called N-phenylglycine. These molecules are then combined in a molten mixture with sodium and potassium amide, followed by oxidation with air and then sulfonation of the resulting indigotine under pressure. The resulting dye is then isolated and subjected to a purification procedure.

Indigo carmine, E132 – effect on the body, harm or benefit?

Does the synthetic dye indigo carmine harm our body? The food additive E132 is currently approved for use in the food industry in most countries of the world, but despite this, it is still prohibited in Norway. As it turned out, indigotine is poorly absorbed in the stomach. Currently, no reliable evidence of the toxicity of indigo carmine to the body has been found. But some researchers believe that the E132 additive still has a carcinogenic effect. Indigo carmine has also been linked to behavioral changes and hyperactivity in some people.

People prone to allergic reactions may experience skin sensitivity, hives-like skin rashes, itching, high blood pressure, and breathing problems when eating foods containing indigotine. Additive E132 is not recommended for consumption by children.

Indigo carmine solution is used to look for leaks during cystoscopy and ureteral catheterization. This solution is also used in kidney diagnostics. In this case, a mild rise in blood pressure may occur.

Food additive E132, indigotine – use in food products

As mentioned earlier, indigo carmine is a food coloring also called food additive E132. Indigo carmine is often added in the production of various drinks, sweets and other confectionery products, as well as oils and fats, when baking baked goods, during the production of instant cereals, fruit fillings for baked goods, as well as egg desserts and creams.

The E132 food additive is also found in store-bought puddings, sugar, snacks (potato and grain), frozen desserts, as well as all products containing gelatin, including tablets and capsules. Indigo carmine is often used as a pH indicator, in the form of a 0.2% aqueous solution. When the pH changes from 11 to 13, indigotine changes its color from dark blue to bright yellow.

General characteristics and receipt

Food additive E132 (scientific name - disodium salt of indigo-5.5 "disulfonic acid) is included in the group of dyes of synthetic origin, which are used to give food and clothing a wide range of colors, ranging from bright blue to yellow. Initially, the E132 additive was obtained from some plants of the genus Indigofera, which are found in India, Africa, and America.

Today, to obtain a food additive, synthesis is mainly used - by sulfonation of indigo or the fusion of phenylglycine and sodium amide. The process of forming a synthetic dye involves the reaction of formaldehyde and aniline, which form N-phenylglycine molecules. After this reaction, N-phenylglycine molecules are fused with potassium and sodium amide, oxidized and sulfonated under pressure. Then the ready-made indigotine is isolated and subjected to thorough purification. The result is an additive in the form of a dark blue powder or granules with a copper sheen.

Properties of synthetic dye E132 include:

    good solubility in water with the formation of a blue solution;

  • properties of an acid-base indicator and reagent for the photometric determination of O2 and O3;
  • the pH range of the transition region from blue to yellow is 11.6-14.0
  • high sensitivity to ultraviolet radiation (sunlight);

Purpose

Using the E132 additive, the food industry changes the color scheme of products to all shades of blue. Additive E132 is used in the manufacture of:

    non-alcoholic, low-alcohol and alcoholic drinks, including liqueurs;

  • ice cream and milk-based desserts;
  • glazed fruits and vegetables;
  • bakery and confectionery products, pasta;
  • processed cheeses;
  • smoked fish, canned fish, fish paste, caviar.

However, the scope of use of E132 is not limited to the food industry. It is widely used in medicine as a diagnostic tool in histological studies. Among them:

  • Urology - to diagnose the excretory functions of the kidneys, renal pelvis and ureters;
  • Surgery – for staining fistulous tracts, epithelial coccygeal ducts in proctology, nephrostomy;
  • Gynecology – to identify ureterovaginal fistulas;
  • Gastroenterology, chromoscopy – for diagnosing minor lesions of the mucous membrane of the gastrointestinal tract, their borders and structure;
  • Oncology, chromoscopy - to identify changes in the digestive tract.
  • Vascular surgery – as a component of lymphography.

Effect on the human body: benefits and harms

The negative effect on the human body is associated with some features of the dye, in particular the inability of the gastrointestinal tract to process its components. Therefore, exceeding the permissible norm of dye in food or cosmetic products can lead to allergic rashes, hives, itching, burning, heart rhythm disturbances and even Quincke's edema.

Rarely diagnosed are increased blood pressure and respiratory problems.

The most dangerous consequences of using the dye are typical when used as a component of food for children, pregnant and lactating mothers.

Dye poisoning can be recognized by nausea, vomiting, and cardiac dysfunction. Another signal of poisoning is an attack of suffocation.

There is no data on the benefits of the substance for the human body.

Use and application

Additive E132 is popular not only in the food industry, but also in the pharmaceutical and cosmetology industries. The dye is in demand when coloring capsules or tablets. In cosmetology, it is used in hair rinses and conditioners.

The synthetic dye is also popular in the manufacture of ink.

Food products

Maximum level of E132 content in products

flavored soft drinks

glazed fruits and vegetables

colored canned fruit

sugary confectionery

decorative coverings

bakery and flour products, pasta

ice cream, popsicles

desserts, including flavored dairy products

flavored processed cheeses

sauces, seasonings (including pasty and dry), seasonings, pickles, salmon-like fish

pastes: fish and crustaceans

boiled semi-finished crustaceans

minced fish surimi

fish roe

smoked fish

extruded or exploded spicy snacks made from potatoes, starches or grains

other snack foods

complete dietary food mixtures

snacks based on potatoes, grains and their derivatives

edible coatings for cheeses and sausages

according to TI

solid dietary supplements

liquid dietary supplements

alcoholic drinks, flavored wines and drinks based on them, fruit wines (still and sparkling), cider

meat and fish analogues based on vegetable proteins

Legislation

The food additive E132 can be used in various types of industry, including food in the Russian Federation and Ukraine, as well as in most European countries with the exception of Norway.

 

 
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