Citrus Red 2 (CAS 6358-53-8) — formula C18H16N2O3, molecular weight 308.3; category dyes and pigments.
| CAS Number | 6358-53-8 |
|---|---|
| Molecular Formula | C18H16N2O3 |
| Molecular Weight | 308.3 |
| Melting Point | 311 to 315 °F (NTP, 1992) |
| LogP | 4.5 |
| Applications | Uses: Used formerly as dye for orange skins that are not processed, [HSDB], Considered unsafe for food use by FAO, WHO committee in 1973, To color orange skins, Citrus Red No. 2 shall be used only for coloring the skins of oranges that are not intended or used for processing (or if so used are designated in the trade as Packinghouse elimination) and that meet minimum maturity standards established by or under the laws of the States in which the oranges are grown., Use Classification: Food Additives -> COLOUR -> JECFA Functional Classes, Methods of Manufacturing:, Citrus Red No. 2, is synthesized commercially by coupling diazotization of 2, 5-dimethoxyaniline with 2-naphthol., Formulations, Preparations: Citrus red number 2 used in food must contain minimum of 98% pure chemical (FAO, WHO, 1966, US Code of Federal Regulations, 1974)., Consumption Patterns: 100% AS DYE FOR COLORATION OF MATURE CITRUS FRUITS (E.G., ORANGES) (1974), General Manufacturing Information: 2-Naphthalenol, 1-[2-(2, 5-dimethoxyphenyl)diazenyl]-: ACTIVE, In USA, color is permitted only for coloring skins of oranges that are not intended or used for processing, at level not exceeding 2 ppm on basis of wt of the whole fruit. (US Code of Federal Regulations, Color additives were initially regulated in the United States under the U.S. Department of Agriculture's (USDA) Bureau of Chemistry. In 1906, the Food and Drugs Act was passed by Congress, which prohibited the use of poisonous or deleterious colors in confectionery and the coloring or staining of food to conceal damage or inferiority. In 1927, responsibility of the Food and Drugs Act was transferred to FDA. Increasing government oversight, the Federal Food, Drug, and Cosmetic Act (FFDCA) was passed in 1938 and established the three following categories for colors: FD&C: colors used in foods, drugs and cosmetics, D&C: colors used in drugs and cosmetics when in contact with mucous membranes or ingested, and Ext. D&C: colors used in products applied externally., The joint FAO, WHO expert committee on food additives ... considers citrus red number 2, on basis of toxicological evidence, to be unsafe for use in food (FAO, 1973)., This color should not be used as a food additive., The US International Trade Commission last reported US production of Citrus Red 2 (Solvent Red 80) in 1970 by two US manufacturers (Allied Chemical Corp and American Cyanamid) |
| Category | Colorants |
Documented applications: Uses: Used formerly as dye for orange skins that are not processed, [HSDB], Considered unsafe for food use by FAO, WHO committee in 1973, To color orange skins, Citrus Red No. 2 shall be used only for coloring the skins of oranges that are not intended or used for processing (or if so used are designated in the trade as Packinghouse elimination) and that meet minimum maturity standards established by or under the laws of the States in which the oranges are grown., Use Classification: Food Additives -> COLOUR -> JECFA Functional Classes, Methods of Manufacturing:, Citrus Red No. 2, is synthesized commercially by coupling diazotization of 2, 5-dimethoxyaniline with 2-naphthol., Formulations, Preparations: Citrus red number 2 used in food must contain minimum of 98% pure chemical (FAO, WHO, 1966, US Code of Federal Regulations, 1974)., Consumption Patterns: 100% AS DYE FOR COLORATION OF MATURE CITRUS FRUITS (E.G., ORANGES) (1974), General Manufacturing Information: 2-Naphthalenol, 1-[2-(2, 5-dimethoxyphenyl)diazenyl]-: ACTIVE, In USA, color is permitted only for coloring skins of oranges that are not intended or used for processing, at level not exceeding 2 ppm on basis of wt of the whole fruit. (US Code of Federal Regulations, Color additives were initially regulated in the United States under the U.S. Department of Agriculture's (USDA) Bureau of Chemistry. In 1906, the Food and Drugs Act was passed by Congress, which prohibited the use of poisonous or deleterious colors in confectionery and the coloring or staining of food to conceal damage or inferiority. In 1927, responsibility of the Food and Drugs Act was transferred to FDA. Increasing government oversight, the Federal Food, Drug, and Cosmetic Act (FFDCA) was passed in 1938 and established the three following categories for colors: FD&C: colors used in foods, drugs and cosmetics, D&C: colors used in drugs and cosmetics when in contact with mucous membranes or ingested, and Ext. D&C: colors used in products applied externally., The joint FAO, WHO expert committee on food additives ... considers citrus red number 2, on basis of toxicological evidence, to be unsafe for use in food (FAO, 1973)., This color should not be used as a food additive., The US International Trade Commission last reported US production of Citrus Red 2 (Solvent Red 80) in 1970 by two US manufacturers (Allied Chemical Corp and American Cyanamid).
Citrus Red 2 is a colorant or pigment compound with CAS registry number 6358-53-8 and molecular formula C18H16N2O3 (molecular weight 308.3), belonging to the dyes and pigments segment of chemical raw materials.
CAS number: 6358-53-8
Its molecular formula C18H16N2O3 comprises 18 C, 16 H, 2 N, 3 O atoms.
Also known as: Citrus Red 2 · 柑橘红2
Category: dyes and pigments
The CAS registry number of Citrus Red 2 is 6358-53-8.
Molecular formula C18H16N2O3, molecular weight 308.3.
It is also registered under: Citrus Red 2, 柑橘红2.
Recorded applications: Uses: Used formerly as dye for orange skins that are not processed, [HSDB], Considered unsafe for food use by FAO, WHO committee in 1973, To color orange skins, Citrus Red No. 2 shall be used only for coloring the skins of oranges that are not intended or used for processing (or if so used are designated in the trade as Packinghouse elimination) and that meet minimum maturity standards established by or under the laws of the States in which the oranges are grown., Use Classification: Food Additives -> COLOUR -> JECFA Functional Classes, Methods of Manufacturing:, Citrus Red No. 2, is synthesized commercially by coupling diazotization of 2, 5-dimethoxyaniline with 2-naphthol., Formulations, Preparations: Citrus red number 2 used in food must contain minimum of 98% pure chemical (FAO, WHO, 1966, US Code of Federal Regulations, 1974)., Consumption Patterns: 100% AS DYE FOR COLORATION OF MATURE CITRUS FRUITS (E.G., ORANGES) (1974), General Manufacturing Information: 2-Naphthalenol, 1-[2-(2, 5-dimethoxyphenyl)diazenyl]-: ACTIVE, In USA, color is permitted only for coloring skins of oranges that are not intended or used for processing, at level not exceeding 2 ppm on basis of wt of the whole fruit. (US Code of Federal Regulations, Color additives were initially regulated in the United States under the U.S. Department of Agriculture's (USDA) Bureau of Chemistry. In 1906, the Food and Drugs Act was passed by Congress, which prohibited the use of poisonous or deleterious colors in confectionery and the coloring or staining of food to conceal damage or inferiority. In 1927, responsibility of the Food and Drugs Act was transferred to FDA. Increasing government oversight, the Federal Food, Drug, and Cosmetic Act (FFDCA) was passed in 1938 and established the three following categories for colors: FD&C: colors used in foods, drugs and cosmetics, D&C: colors used in drugs and cosmetics when in contact with mucous membranes or ingested, and Ext. D&C: colors used in products applied externally., The joint FAO, WHO expert committee on food additives ... considers citrus red number 2, on basis of toxicological evidence, to be unsafe for use in food (FAO, 1973)., This color should not be used as a food additive., The US International Trade Commission last reported US production of Citrus Red 2 (Solvent Red 80) in 1970 by two US manufacturers (Allied Chemical Corp and American Cyanamid).
Category: Colorants.
Independent reference data for Citrus Red 2 (CAS 6358-53-8), compiled from public chemistry databases.
| CAS Registry Number | 6358-53-8 |
|---|---|
| PubChem CID | 22830 |
| Molecular formula | C18H16N2O3 |
| IUPAC name | 1-[(2,5-dimethoxyphenyl)diazenyl]naphthalen-2-ol |
| UNII (FDA) | 2QE5Y68984 |
| Molecular Weight | 308.3 |
|---|---|
| XLogP3 | 4.5 |
| Hydrogen Bond Donor Count | 1 |
| Hydrogen Bond Acceptor Count | 5 |
| Rotatable Bond Count | 4 |
| Exact Mass | 308.11609238 |
| Monoisotopic Mass | 308.11609238 |
| Topological Polar Surface Area | 63.4 |
| Heavy Atom Count | 23 |
| Melting Point | 311 to 315 °F (NTP, 1992) |
|---|---|
| Melting Point | 156 °C |
| Color Additive Status | 74.302 |
6358-53-8; C.I. Solvent Red 80; DTXSID6024838; DTXCID10809925; RefChem:1080572; CITRUS RED 2; Solvent red 80; 1-((2,5-Dimethoxyphenyl)diazenyl)naphthalen-2-ol; Citrus Red; Citrus Red No. 2; 1-[(2,5-dimethoxyphenyl)azo]-2-naphthol; 1-(2,5-Dimethoxyphenylazo)-2-naphthol; CI Solvent Red 80; Cerven rozpoustedlova 80; 1-(2,5-Dimethyloxyphenylazo)-2-naphthol; 1-[(2,5-dimethoxyphenyl)diazenyl]naphthalen-2-ol
| Regulatory & Food Contact | FDA Regulatory Status of Color Additives: Foods FDA Substance added to food: COLOR OR COLORING ADJUNCT FDA Cumulative Estimated Daily Intake (CEDI): FCS COLOUR: Food Additives CITRUS RED NO. 2 OR 2-?NAPHTHALENOL, 1-?[2-?(2,?5-?DIMETHOXYPHENYL)?DIAZENYL]?- NOT TO BE USED |
|---|
| Reported hazard statements | H351 (100%) |
|---|
H351 (100%): Suspected of causing cancer [Warning Carcinogenicity]
P203, P280, P318, P405, and P501 (click each P-code to see the statement)
Citrus Red 2 · CAS 6358-53-8 · C18H16N2O3. UNII 2QE5Y68984. Melting Point: 311 to 315 °F (NTP, 1992); Melting Point: 156 °C; Color Additive Status: 74.302.
Source: PubChem / Wikidata; the batch COA governs where values differ.
Supplier: Jinan Shenghe Chemical Co., Ltd.
中文页面: 柑橘红2