Azorubine

Azorubine is an azo dye produced only by chemical synthesis as a disodium salt. In its dry form, the product appears red to maroon. It is mainly used in foods which are heat-treated after fermentation. It has E number E122. In the US, this color was listed in 1939 as D&C Red No. 10 for use in externally applied drugs and cosmetics. It was delisted in 1963 because no party was interested in supporting the studies needed to establish safety. It was never used in food in the US. In the EU, azorubine is known as E number E122, and is authorized for use in certain foods and beverages, such as cheeses, dried fruit, and some alcoholic beverages, and is permitted for use as an excipient in medications.:4:16 There are no provisions for azorubine in the Codex Alimentarius. Azorubine has shown no evidence of mutagenic or carcinogenic properties and an acceptable daily intake (ADI) of 0–4 mg/kg was established in 1983 by the WHO.:19 No evidence supports broad claims that food coloring causes food intolerance and ADHD-like behavior in children.:452 It is possible that certain food coloring may act as a trigger in those who are genetically predisposed, but the evidence is weak.