Azorubine
Azorubine, also known as Carmoisine or E122, is a synthetic red azo food colour used by food manufacturers for red, berry-red, raspberry, cherry, violet-red and carmine-style shade development in permitted applications. It is selected when a strong, repeatable and cost-effective red colour is required for standardised industrial production.
Azorubine should be evaluated as a regulated synthetic colour, not as a natural colour or colouring food. Industrial purchasing requires review of dye content, colour strength, solubility, shade tolerance, application pH, process stability, label declaration, warning statements, market permission and batch-specific documentation. Global Food Additives supports manufacturers with grade comparison, supplier communication, specification review, document collection and export-ready quotation coordination.
Product identity
| Product | Azorubine |
|---|---|
| Common names | Carmoisine, Azorubine E122, Carmoisine E122, Food Red 3, Acid Red 14, C.I. 14720 |
| Category | Colours & Colouring Foods |
| Function | Synthetic food colour / water-soluble dye / colour standardisation ingredient / lake or dispersion colour where permitted |
| E / INS number | E122 |
| CAS / identity | 3567-69-9 |
| Colour Index | C.I. 14720 |
| Chemical class | Synthetic azo dye, commonly supplied as a disodium salt |
| Typical shade | Red, raspberry-red, cherry-red, violet-red, carmine-red or red-maroon depending on concentration and matrix |
| Typical form | Powder, granule, liquid solution, lake, dispersion or custom colour blend |
| Solubility profile | Dye grades are typically water-soluble; lake grades are insoluble pigment forms for selected low-moisture, fat-based or coating systems where permitted |
| Positioning | Synthetic colour; not a natural colour and not a colouring food |
Application fit
Azorubine is usually evaluated when a stable red shade, strong tinting power and repeatable colour standardisation are required. Potential use areas may include:
- Beverages, syrups, concentrates and powdered drink systems where permitted
- Confectionery, gummies, hard candy, fondants, coatings and panned products
- Dairy desserts, fruit-style desserts, ice cream systems and dessert toppings
- Bakery fillings, glazes, decorations and fruit preparations
- Sauces, condiments, relishes, chutneys and savoury red-colour systems
- Snacks, seasoning systems, dry mixes and coating applications
- Pharmaceutical, nutraceutical or supplement-adjacent colour systems where permitted by the relevant rules
Technical performance overview
Azorubine is valued in industrial colour systems because it provides strong red colour intensity at relatively low dosage. Compared with many natural red colours, synthetic azo dyes can offer high tinting strength, shade consistency, simpler standardisation and better reproducibility across large production runs. However, final suitability depends on destination-market permission, food category, label declaration, maximum use level and customer policy on synthetic colours.
In application development, Azorubine should be tested in the finished product rather than only in water. Product pH, acidity, minerals, proteins, starches, hydrocolloids, preservatives, alcohol, heat process, packaging, light exposure and storage temperature can all influence final shade. For colour matching, buyers should request a supplier grade with defined dye content, shade tolerance and COA parameters so that production batches can be standardised accurately.
Key formulation variables
| Colour strength | Determines cost-in-use and dosage. Compare active dye content and shade intensity, not only price per kilogram. |
|---|---|
| Shade tone | Azorubine can give red to violet-red tones; blend with yellow, blue or other red colours only where permitted and technically justified. |
| pH | Finished-product pH can affect perceived shade and compatibility with other colours, acids, preservatives and flavour systems. |
| Water solubility | Dye grades should dissolve cleanly in aqueous systems; undissolved particles can create specks, ring formation or colour inconsistency. |
| Dye versus lake | Dye forms suit aqueous systems; lake forms are used in low-moisture, oil/fat or coating systems where permitted and available. |
| Heat process | Azorubine is generally selected for process consistency, but stability should still be checked after pasteurisation, baking, cooking or hot filling. |
| Light exposure | Retail lighting, clear packaging and long shelf life can affect colour appearance; real-package shelf-life testing is recommended. |
| Compatibility | Check interaction with reducing agents, oxidising agents, minerals, proteins, gums, starches, sweeteners, acids and preservatives. |
Industrial advantages
- High tinting strength for efficient red shade development
- Repeatable shade standardisation for large-scale manufacturing
- Useful for raspberry, cherry, strawberry, red berry, pomegranate and red-fruit visual profiles
- Suitable for many aqueous systems when the soluble dye form is used
- Can be supplied as liquid solution for easier dosing in beverage and sauce plants
- Lake or dispersion forms may support selected low-moisture or coating systems where permitted
- Works in colour blends to adjust tone when regulatory and label conditions allow
- Often more cost-efficient than many natural red colour systems, subject to customer policy
Dye, lake and liquid colour selection
Choosing the correct Azorubine form is critical. A water-soluble dye is normally preferred for beverages, syrups, sauces, gels and other aqueous systems. A lake or dispersion may be more suitable for coatings, confectionery, dry blends, fat-based systems or products where migration control is required. A liquid colour solution can reduce dusting, simplify automated dosing and improve operator handling, but it may introduce water, preservatives or carrier components that must be declared and checked for compatibility.
| Colour form | Best technical fit | Key purchasing checks |
|---|---|---|
| Powder dye | Aqueous food systems, dry premixes requiring later dissolution, high-strength stock solutions | Dye content, solubility, dusting, particle size, moisture, dissolution time and batch shade tolerance. |
| Granular dye | Plants needing lower dusting and improved powder handling | Granule strength, dissolution speed, flowability, segregation risk and dosing accuracy. |
| Liquid solution | Beverages, syrups, sauces, dessert systems and automated liquid dosing lines | Colour strength, preservative system, microbial limits, viscosity, pH, carrier, shelf life and dosing pump compatibility. |
| Lake colour | Low-moisture systems, coatings, fat-based systems and colour migration control where permitted | Lake percentage, aluminium or substrate declaration, particle size, oil dispersion, heat stability and local regulatory permission. |
| Custom colour blend | Exact brand shade matching, red-fruit shade design and replacement of existing colour systems | Blend composition, E-number declaration, batch tolerance, application data, label impact and replacement dosage. |
Application and process guidance
Industrial colour trials should evaluate both immediate shade and shade after processing and storage. A colour may look correct at bench scale but shift after heat treatment, dilution, pH adjustment, fruit-acid addition, packaging or exposure to light. For production plants, the colour addition point, mixing time, dissolution method, filtration, batch size, water hardness and cleaning procedure should be documented so shade can be repeated.
Recommended evaluation steps
- 1. Define target shade: provide a product photo, colour standard, Pantone reference, L*a*b* value, competitor sample or existing COA.
- 2. Confirm the matrix: share pH, Brix, fat level, protein level, salt, acidulants, preservatives, alcohol content and heat process.
- 3. Select colour form: compare powder dye, granular dye, liquid solution, lake or colour blend according to process equipment and application.
- 4. Prepare stock solution: dissolve under controlled time, temperature and agitation; filter if required by the production line.
- 5. Run shelf-life tests: measure shade after processing, filling, light exposure, temperature cycling and end-of-shelf-life storage.
- 6. Confirm regulatory status: verify food category, maximum use level, label name, warning statement and destination-market rules before launch.
Where extra caution is needed
- Products sold in markets where Azorubine is restricted, not permitted or requires special warning language
- Brands with natural-colour, colouring-food or “no artificial colours” positioning
- Clear beverages or transparent gels where insoluble matter or filtration issues are visible
- Low-moisture coatings where water-soluble dye may migrate or speckle
- Products containing strong oxidising or reducing ingredients
- Export products with different additive limits across multiple countries
- Children's foods, school-food programs or retailer policies that restrict selected synthetic colours
Typical industrial application areas
| Application | Technical objective | Purchasing notes |
|---|---|---|
| Beverages and syrups | Bright red to berry-red shade in aqueous systems | Check solubility, pH, acid system, preservative compatibility, light exposure, packaging and maximum permitted level. |
| Confectionery | Red shade in hard candy, gummies, jellies, fondants, coatings and panned goods | Review cook temperature, addition point, sugar solids, water activity, lake versus dye choice and colour migration. |
| Desserts and dairy-style systems | Red-fruit colour identity in puddings, yogurts, ice cream and dessert toppings | Evaluate pH, protein interaction, fat content, fruit preparation, heat process and cold-chain shade retention. |
| Bakery fillings and decorations | Stable red colour in glazes, fillings, gels and decorative systems | Check bake stability, Brix, pH, starch or pectin system, water migration and surface fading. |
| Sauces and condiments | Standardised red colour in acidic or savoury systems | Review vinegar, salt, spice load, oil phase, emulsion stability, heat treatment and label requirements. |
| Dry mixes and powders | Uniform red colour after reconstitution or direct dry appearance | Check powder flow, dusting, blend uniformity, particle-size matching, moisture protection and reconstitution shade. |
| Snack coatings | Red seasoning or coating visual identity | Evaluate oil dispersion, lake form, staining, dusting, packaging interaction and regulatory permission. |
Specification checklist for buyers
For industrial purchasing, Azorubine should be compared by application performance, regulatory suitability and complete specification data. A low-priced colour can be more expensive in use if it has lower dye content, wider shade variation, slower dissolution, weaker documentation or poor market fit.
Technical specification points
- Assay or dye content on an as-is and dry basis where applicable
- Colour strength and shade tolerance against reference standard
- Moisture content, volatile matter and drying loss
- Water-insoluble matter and solubility performance
- Subsidiary colours and organic impurities where required by specification
- Unsulphonated primary aromatic amines or other impurity limits where applicable
- Heavy metals such as lead, arsenic, mercury and cadmium according to market requirements
- Particle size, bulk density, dusting and flowability
- pH of solution and dissolution time under defined conditions
- Microbiological limits for liquid solutions and dispersions
- Lake percentage, substrate and particle size for lake grades
- Shelf life, storage temperature and opened-pack handling
Commercial comparison points
- Minimum order quantity and sample availability
- Standard form: powder, granule, liquid solution, lake or dispersion
- Standard packaging: carton, drum, bag, jerrycan, pail or IBC
- Batch-to-batch shade consistency and COA parameters
- Lead time, batch reservation and annual supply continuity
- Halal, Kosher, allergen, GMO and vegan statements where required
- Destination-market permission and label-warning support documents
- Replacement support for existing colour systems or brand shade matching
Quality, safety and contaminant control
Food-grade Azorubine should be purchased only with complete specification and batch documentation. Quality teams should review identity, assay, shade strength, impurity profile, contaminant limits, microbiological quality where relevant and compliance with the specification required by the target market. For colour lakes and dispersions, the carrier or substrate system should also be reviewed because it may affect label declaration, allergen status, process performance and regulatory suitability.
Because synthetic colours are heavily regulated, documentation should be checked before commercial approval. Buyers should confirm that the supplied grade is food grade, suitable for the intended destination country, and supported by a supplier COA that matches the requested regulatory standard. When products are exported to multiple markets, separate regulatory reviews may be required for each market.
Processing and handling notes
Azorubine powder should be handled carefully to avoid dusting, staining and cross-contamination. Use controlled weighing, closed containers and dedicated utensils where possible. For aqueous systems, prepare a pre-dissolved stock solution under controlled conditions before dosing into the main batch. For dry mixes, ensure particle-size compatibility and blend uniformity to avoid colour specking or batch variation. For liquid colours, protect from microbial contamination, evaporation, freezing and incompatible preservatives.
| Processing factor | Industrial importance | What to confirm |
|---|---|---|
| Dissolution method | Controls specks, shade uniformity and filtration performance | Water temperature, agitation time, stock concentration, filtration and addition point |
| Dosage control | Small dosage errors can create visible colour differences | Weighing accuracy, liquid pump calibration, stock solution strength and batch-size correction |
| pH and acid system | Affects final shade and compatibility with flavours and preservatives | Finished-product pH, acidulant type, buffer system and pH drift during storage |
| Heat and light exposure | Can affect visual quality over shelf life | Process temperature, hold time, packaging type, UV/light exposure and shelf-life test conditions |
| Cleaning and changeover | Prevents staining and colour carryover to the next product | Line flushing, CIP suitability, utensil control, dry powder cleanup and allergen/colour cross-contact procedure |
Regulatory and label review notes
Azorubine is a regulated synthetic food colour. Its approval status, permitted food categories, maximum use levels, label declaration, warning statements and customer acceptability vary by country. In the European Union and some other markets, Azorubine is identified as E122 or Carmoisine and may require specific label wording in relevant products. In the United States, Azorubine is not a standard approved food colour for general food use, so U.S.-bound projects require careful regulatory review and alternative colour selection.
Buyers should verify whether the finished product can use Azorubine in the destination market, whether the colour must be declared by name or E number, whether a child-attention warning statement is required, whether synthetic colour restrictions apply, and whether retailer or brand policies allow E122. The buyer is responsible for confirming final legal status, label wording and use level before commercial launch.
Industrial troubleshooting guide
| Observed issue | Possible cause | Corrective action to test |
|---|---|---|
| Colour specks in finished product | Incomplete dissolution, poor dry blending, large particles or wrong colour form | Prepare filtered stock solution, increase agitation, change particle size, use liquid colour or improve premix method. |
| Shade is too violet or too dull | Matrix pH, dosage error, colour blend imbalance or ingredient interaction | Measure pH, adjust dosage, compare supplier standard, trial blend correction and test after shelf-life storage. |
| Colour fades during storage | Light exposure, oxidative ingredients, reducing agents, unsuitable packaging or long shelf life | Improve light barrier, review antioxidants/preservatives, adjust colour system and run real-package stability testing. |
| Uneven colour in dry mix | Particle-size mismatch, segregation, low inclusion rate or insufficient mixing | Use a carrier premix, match particle size, extend blending time and validate top/middle/bottom samples. |
| Colour migration in confectionery or coating | Wrong form, high moisture, water-soluble dye in low-moisture matrix or storage humidity | Evaluate lake form, reduce free water, improve coating design and test packaging humidity control. |
| Regulatory rejection | Wrong market, unsupported grade, missing warning statement or unsuitable food category | Request market-specific declaration, review local additive list, adjust label or select an approved alternative colour. |
Documents to request
A complete Azorubine purchasing file should support procurement, R&D, quality assurance, regulatory, logistics and customer-audit teams. Depending on application and destination market, buyers commonly request:
- Product specification or technical data sheet
- Certificate of analysis for available batch or lot
- Safety data sheet where applicable
- Food-grade declaration and intended-use statement
- Assay, dye content, colour strength and shade tolerance data
- Solubility, insoluble matter and dissolution guidance
- Subsidiary colours, organic impurities and contaminant declarations where required
- Heavy metals declaration and market-specific purity compliance
- Microbiological specification for liquid colours, dispersions or application-sensitive grades
- Allergen statement, GMO statement, vegan statement, Halal and Kosher certificates where required
- Origin, manufacturer, shelf-life and storage information
- Label declaration guidance, warning statement guidance and market-specific regulatory declaration
- Packaging details, pallet configuration and transport recommendations
Packaging and logistics
Azorubine may be supplied in sealed bags, cartons, fibre drums, plastic drums, pails, jerrycans or IBCs depending on form and order size. Powder and granular grades should be protected from moisture, dust release and cross-contamination. Liquid colours should be protected from freezing, microbial contamination, excessive heat and evaporation. Colour lakes and dispersions should be protected from sedimentation, compaction and separation according to the supplier's handling instructions.
For export shipments, buyers should confirm net weight, gross weight, pallet dimensions, shelf life remaining at dispatch, transport temperature, dangerous-goods status where applicable, customs classification and whether the destination market requires special import permits or additive declarations. Warehouse teams should store colourants away from strong odours, high humidity, direct sunlight and incompatible chemicals.
How to request this product
Send the product name, target grade or reference specification, required colour form, target shade, quantity, destination country, packaging preference, expected shipment date and required documents. If you already purchase Azorubine, attach or describe your existing specification, label, certificate of analysis, use level, application and target shade so supplier options can be compared more accurately.
Useful answers
What is Azorubine used for in food manufacturing?
Azorubine is used for red shade development, visual identity, batch-to-batch colour standardisation and red-fruit colour correction in permitted food categories. Exact suitability depends on grade, application, use level, process, regulation and supplier documentation.
Is Azorubine the same as Carmoisine?
Yes. Azorubine is commonly known as Carmoisine and is identified as E122 in markets that use E-number labelling. Buyers should confirm the accepted label name for the destination market.
Is Azorubine a natural colour?
No. Azorubine is a synthetic azo colour. It should not be used for products that require natural colour, colouring-food or “no artificial colours” positioning unless the buyer's regulatory and marketing teams approve the wording.
What is the difference between Azorubine dye and lake?
Dye grades are generally water-soluble and are used in aqueous systems. Lake grades are insoluble pigment forms used in selected low-moisture, fat-based or coating applications where permitted. The correct form depends on formulation, process, label rules and destination-market approval.
Can Azorubine be used in beverages?
It may be used in beverages only where permitted by the destination market and food category. Buyers should verify solubility, pH, preservative compatibility, light stability, maximum use level and label declaration before commercial use.
Which specification parameters matter most?
Important parameters include assay or dye content, colour strength, shade tolerance, solubility, insoluble matter, moisture, particle size, subsidiary colours, organic impurities, heavy metals, microbiological limits for liquid forms, shelf life and regulatory documents.
Can Global Food Additives source Azorubine?
Global Food Additives can review sourcing options for Azorubine according to target specification, dye or lake form, quantity, destination, packaging preference, delivery term and required documentation.
Is this product permitted in every country?
No. Azorubine use depends on destination-market rules, food category, use level, label declaration, warning statement requirements and buyer responsibility. Buyers should verify regulatory status before commercial launch.
Tell us which food additive or ingredient you need.
Send product names, target specifications, quantity, destination country, packaging preference, delivery term, and document requirements. For Azorubine, please also include required form, target shade, application, use level, destination-market label requirements and any warning-statement or synthetic-colour policy restrictions. Our team will review your inquiry and respond from [email protected].
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