Brown HT Food Color or Food Additives is the chocolate brown food color that mainly constitutes di (naphthalene-l-sulfonate); disodium 4,4'-(2,4-dihydroxy-5-hydroxymethyl-1,3-phenylene bisazo) as well as subsidiary coloring matters. These are used in support of sulfate/sodium chloride as principal uncolored component. As a sodium salt, the organic compounds it constitutes other than coloring matters include 4-aminonaphthalene-l-sulfonic acid (Not more than 0.7%).
Brown HT Food Color
| Specification | ||||
|---|---|---|---|---|
| PRODUCTS NAME | BROWN HT | |||
| Color SHADE |
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| SYNONYMS | Food Brown -3 | |||
| CHEMICAL NAME | Disodium 4,4-(2,4-dihydroxy-5-hydroxy methyle-1,3-phenylene biazo)di(napthelene-1-sulfonate.) | |||
| Color INDEX NO. | 20285 | |||
| C.I. NAME | -- | |||
| FDA STATUS | -- | |||
| CAS NO. | 4553-89-3 | |||
| EINECS NO. | 224-924-0 | |||
| EEC NO. | E-155 | |||
| HUE NAME (FOOD) | Brown -3 | |||
| INDIAN STANDARD No. | - | |||
| CLASS | Disazo | |||
| TOTAL DYE CONTENT % MIN. | 70 | |||
| LOSS ON DRYING AT 135 C & SODIUM CHLORIDES & SULPHATES % MAX |
30 | |||
| WATER INSOLUBLE MATTER % MAX. |
0.2 | |||
| ETHER EXTRACTS % MAX.. | 0.2 | |||
| SUBSIDIARY DYE % MAX. | 10.0 | |||
| DYES INTERMEDIATES % MAX. | 0.50 | |||
| UNSULFONATED PRIMARY AROMATIC AMINES % MAX. | 0.01 | |||
| LEAD (AS "Pb") PPM (MAX.) | 10.00 | |||
| ARSENIC (AS "As" PPM (MAX.) | 1.00 | |||
| MERCURY (AS "Hg") PPM (MAX) | 1.0 | |||
| CHROMIUM (AS "Cr") PPM (MAX) | 5.0 | |||
| HEAVY METALS PPM (MAX) | 40.00 | |||
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| WATER (gms/ltr.) | 180.0 | |||
| GLYCERINE (gms/ltr.) | 50.00 | |||
| PROPYLENE GLYCON (gms/ltr.) | 15.00 | |||
| ETHANOL (95%) (gms/ltr.) | Insoluble | |||