Food additives data book - wordpres

Colourings 158
NAME: Brown HT
CATEGORY: Food colour
FOOD USE: Baked goods/ Dairy products/ Confectionery/ Edible ices/ Desserts/ Soups/ Canned products/ Snacks/
Decorations and coatings/ Sauces, seasonings
SYNONYMS: E155/ C.I. 20285 (Food Brown 3)/ Disodium 4,4¢-(2,4-dihydroxy-5-hydroxymethyl-1,3-phenylene
bisazo) di(naphthalene-l-sulfonate)/ Chocolate brown HT
FORMULA: C27 H18 N4 Na2 O9 S2
MOLECULAR MASS: 652.57
ALTERNATIVE FORMS: Potassium salt/ Calcium salt/ Aluminium lake (insoluble)
PROPERTIES AND APPEARANCE: Reddish-brown powder or granules
BOILING POINT IN °C AT VARIOUS N/A
PRESSURES (INCLUDING 760 mm Hg):
MELTING RANGE IN °C: N/A
FLASH POINT IN °C: N/A
IONISATION CONSTANT AT 25°C: N/A
DENSITY AT 20°C (AND OTHER N/A
TEMPERATURES) IN g/l:
HEAT OF COMBUSTION AT 25°C IN J/kg: N/A
VAPOUR PRESSURE AT VARIOUS N/A
TEMPERATURES IN mm Hg:
PURITY %: Not less than 70% total colouring matter calculated as the sodium salt