E food additives

E102 – Tartrazine

Orange grain dots symbol for food additive with some concerns (E number classification – ORANGE level).

Category:

Published:

Last modification:

Safety grading ORANGE – SOME CONCERNS

Why ORANGE? Tartrazine (E102) is a synthetic lemon-yellow azo dye used widely in processed foods, beverages, medicines, and cosmetics. Regulatory agencies including the European Food Safety Authority (EFSA), the US Food and Drug Administration (FDA), and the Joint FAO/WHO Expert Committee on Food Additives (JECFA) have concluded that tartrazine is safe at permitted use levels.

Despite regulatory approval, tartrazine is controversial. The Southampton study (2007) suggested a possible link between mixtures of artificial colours (including tartrazine) and sodium benzoate with hyperactivity in children. While causality was not firmly established, the results prompted the EU to require warning labels on foods containing tartrazine: “may have an adverse effect on activity and attention in children.” This precautionary labelling remains in force today.

Allergy and intolerance: Tartrazine can provoke intolerance reactions in a small subset of people. Reported symptoms include rashes, hives, itching, and asthma-like symptoms. People with aspirin intolerance may also be more likely to react. Though prevalence is low, these effects contribute to consumer concerns and the continued debate over its safety.

Given its ADI, regulatory approval, but ongoing public concerns and required warning labels, tartrazine fits best into the ORANGE grade: safe for most, but not without controversy and some legitimate sensitivities.

Should You Avoid Tartrazine?

For the general population, tartrazine at regulated levels is not considered harmful. However, parents of young children may choose to limit tartrazine-containing foods due to the hyperactivity concerns highlighted by the Southampton study. Individuals with asthma, chronic urticaria (hives), or aspirin sensitivity should be cautious, as they are more prone to adverse reactions. If you experience symptoms after consuming brightly coloured drinks, candies, or medicines,…

Common Uses

  • Beverages: Carbonated soft drinks, sports drinks, energy drinks, powdered drink mixes.
  • Confectionery: Gummies, jellies, hard candies, chewing gum.
  • Baked goods: Cakes, frostings, dessert mixes, custards.
  • Savoury foods: Instant noodles, flavoured rice, snacks, sauces.
  • Pharmaceuticals: Tablet and capsule coatings, vitamin supplements, syrups.
  • Cosmetics and personal care: Bath bombs, soaps, some hair products.

Common names / Synonyms

  • Tartrazine
  • E102 (EU); INS 102
  • FD&C Yellow No. 5 (US)
  • C.I. 19140
  • Acid Yellow 23

What is Tartrazine?

Chemistry: Tartrazine is a water-soluble azo dye, chemically the trisodium salt of 5-hydroxy-1-(4-sulfonatophenyl)-4-(4-sulfonatophenylazo) pyrazole-3-carboxylate. Its structure contains an azo group (–N=N–) linking aromatic rings, which gives the compound its intense yellow colour. Because it is highly soluble and stable in acidic environments, it is widely used in beverages and candies.

Production: Tartrazine is produced from petroleum-derived intermediates through a process of diazotisation and coupling reactions that form the azo bond. After synthesis, it is converted into the trisodium salt, purified, and spray-dried to form a fine powder. Strict purification steps are needed to eliminate by-products, ensuring the final additive complies with purity specifications set by Codex Alimentarius, EFSA, and the FDA.

Properties: Tartrazine is stable under light, heat, and acidic conditions, but less stable in alkaline media. It is used not only for its bright lemon-yellow hue but also in blends with other dyes – such as Brilliant Blue FCF (E133) – to create green shades in soft drinks or confectionery. In the human body, Tartrazine is metabolised by intestinal bacteria into aromatic amines, which are then excreted. Toxicological studies focus on these metabolites when assessing long-term safety.

Safety assessments: EFSA (2009, re-evaluation 2014) reaffirmed the ADI at 7.5 mg/kg bw/day. While most studies show no genotoxic or carcinogenic risk at permitted doses, the Southampton study prompted extra caution for children. The FDA also continues to approve tartrazine but mandates that US product labels must declare “FD&C Yellow No. 5” to warn consumers of possible allergic reactions.

Where it’s allowed (EU vs US)

EU: Tartrazine (E102) is authorised with an ADI of 0–7.5 mg/kg bw/day. Foods containing tartrazine must carry the label “may have an adverse effect on activity and attention in children.”

US: Approved as FD&C Yellow No. 5. The FDA requires explicit declaration on labels.

Other countries: Norway and Austria previously banned tartrazine but lifted these bans in line with EU harmonisation.

Further reading

More posts