Orange_B

Orange B

Orange B

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]

Quick Facts Names, Identifiers ...

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. [1]
    "Code of Federal Regulations: Title 21, Section 74.250". U.S. Food and Drug Administration. Retrieved 24 December 2012.
  2. [2]
    Hathcock, John N. (1982). Nutritional Toxicology. New York: Academic Press. pp. 407–408. ISBN 012332601X.


Stub icon

This article about a heterocyclic compound is a stub. You can help Wikipedia by expanding it.
Share this article:

This article uses material from the Wikipedia article Orange_B, and is written by contributors. Text is available under a CC BY-SA 4.0 International License; additional terms may apply. Images, videos and audio are available under their respective licenses.