Food additives data book - wordpres

Colourings 286
NAME: Quinoline Yellow
CATEGORY: Food colour
FOOD USE: Baked goods/ Meat and poultry products/ Egg products/ Fruit, vegetable and nut products/ Beverages/
Soft drinks/ Sugars and preserves/ Confectionery/ Edible ices/ Vinegar, pickles and sauces/ Decorations
and coatings/ Desserts/ Cereals and cereal products/ Dairy products/ Snacks/ Seasonings/ Soups
SYNONYMS: E104/ C.I. 47005 (Food Yellow 13)/ The disodium salts of the disulfonates of 2-(2-quinolyl) indan-1,
and 3-dione (principal components)
FORMULA: C18 H9 NNa2 O8 S2 (principal component)
MOLECULAR MASS: 477.38 (principal component)
ALTERNATIVE FORMS: Calcium salt/ Potassium salt/ Aluminium lake (insoluble)
PROPERTIES AND APPEARANCE: A green-yellow 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 dye content calculated as the sodium salt