Sunset Yellow
Colorants
$15.23 ~ $22.84
Free sample from 100g(NF)
One unit of:20kg/carton
One unit of:20kg/carton
20kg/carton
Product Info
What is Sunset Yellow?
Sunset Yellow is a synthetic azo dye used globally to impart an orange-yellow color to processed foods, beverages, and pharmaceuticals.
How is Sunset Yellow made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Diazotization | Reacting sulfanilic acid with sodium nitrite in an acidic medium to form a diazonium salt. | Temperature control (0-5°C) is critical to prevent the unstable diazonium salt from decomposing. Accurate molar ratios of reactants and precise acidic pH control are essential for a complete reaction. |
| 2 | Azo Coupling | Adding the diazonium salt solution to an alkaline solution of Schaeffer's acid (2-naphthol-6-sulfonic acid) to form the dye molecule. | The reaction medium must be kept alkaline (basic pH) for the coupling to occur. The rate of addition of the diazonium salt influences particle size and purity. Stirring must be consistent. |
| 3 | Precipitation (Salting Out) | Adding a salt, typically sodium chloride, to the reaction mixture to precipitate the synthesized Sunset Yellow dye. | The amount of salt added directly impacts the yield and purity of the dye. This step effectively separates the dye from the soluble impurities in the solution. |
| 4 | Filtration & Washing | Separating the solid dye precipitate from the liquid using a filter press and washing the resulting cake with a brine solution. | Thorough washing is crucial to remove unreacted intermediates, by-products, and excess salts. This step is key to meeting purity specifications for food-grade applications. |
| 5 | Drying | Drying the washed dye paste to produce a fine powder with a specific moisture content. | Drying temperature and duration must be strictly controlled to prevent thermal degradation of the colorant. Spray drying is often used to achieve a uniform, fine powder. Final moisture content must be within specification. |
| 6 | Blending & Standardization | Blending the dried powder with diluents (like sodium chloride or sodium sulfate) to achieve the target color strength. | Homogeneous blending ensures product consistency. The final product is tested to confirm it meets the required tinctorial value (color strength) and purity standards. |
| 7 | Quality Control & Packaging | Performing final analysis of the standardized product and packaging it in approved, sealed containers. | Rigorous QC testing (e.g., HPLC, spectrophotometry) confirms compliance with food safety standards for heavy metals, subsidiary dyes, and other impurities. Packaging must protect the product from moisture and light. |
Technical Specifications
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
No application data available.
Mechanism of action:
| Parameter | Sunset Yellow |
|---|---|
| Functional Category | Synthetic Azo Dye; Food Colorant |
| Key Ingredients | Disodium 6-hydroxy-5-[(4-sulfophenyl)azo]-2-naphthalenesulfonate (FD&C Yellow No. 6) |
| Mechanism of Action | The molecule possesses an extensive conjugated system of delocalized pi-electrons, including an azo (-N=N-) chromophore and aromatic rings. This structure selectively absorbs light in the blue-violet region of the visible spectrum (at a λmax of approx. 480 nm). The unabsorbed wavelengths, primarily in the yellow-orange range, are reflected or transmitted, which the human eye perceives as the substance's characteristic color. |
| Application Effect in Product | Imparts a consistent and stable yellow-orange hue to processed foods and beverages. Restores color lost during processing, enhances naturally occurring colors, and provides a standardized appearance to products like confectionery, desserts, snacks, and soft drinks. Its water-soluble nature ensures uniform color dispersion in aqueous food systems. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Sunset Yellow | Synthetic Azo Dye | Provides a vibrant yellow-orange color; Water-soluble; E number E110. | Highly stable in heat and light; Cost-effective; Versatile for creating orange, peach, and apricot shades. | Associated with hyperactivity concerns (Southampton six); Banned or restricted in some countries. | Confectionery, soft drinks, desserts, snack foods, pharmaceuticals. | For a stable, bright, and inexpensive orange-yellow color in processed foods where synthetic additives are permitted. |
| Tartrazine | Synthetic Azo Dye | Provides a lemon-yellow color; Water-soluble; E number E102. | Very bright, pure yellow shade; Blends well with blues to create greens; Inexpensive. | Most noted azo dye for allergic reactions; Also associated with hyperactivity concerns (Southampton six). | Beverages, custards, chips, confectionery, cereals. | When a brilliant, cost-effective lemon-yellow is required, or for creating green hues. |
| Allura Red AC | Synthetic Azo Dye | Provides a deep red color; Water-soluble; E number E129. | Extremely stable to light, heat, and pH changes; Creates a popular and vibrant red shade. | Also one of the Southampton six dyes linked to hyperactivity concerns. | Candies, beverages, gelatin desserts, dairy products, cereals. | For a highly stable, bright red color in a wide range of processed foods and drinks. |
| Brilliant Blue FCF | Synthetic Triarylmethane Dye | Provides a bright blue color; Water-soluble; E number E133. | Not an azo dye, avoiding specific azo-related sensitivities; Very stable and produces a strong color. | Poorly absorbed by the body; Can create unnaturally bright colors which some consumers dislike. | Ice cream, canned peas, dairy products, mouthwash, drinks. | To achieve a stable, vibrant blue, or to be mixed for green and purple shades, without using an azo dye. |
| Erythrosine | Synthetic Organoiodine Dye | Provides a cherry-pink/red color; Contains iodine; E number E127. | Creates a unique pinkish-red shade not easily replicated by other dyes. | Less stable to light and heat; High intake raises concerns about iodine levels; Largely restricted in the US. | Glacé cherries, some baked goods, cake decorating gels, candied fruit. | For specific, often traditional applications requiring its distinct cherry-pink color where regulations permit its use. |
Technical Documents
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications