ERYTHROSIN B

Chemical Properties

Melting point	303 °C (dec.)(lit.)
Boiling point	628.3±55.0 °C(Predicted)
Density	2.4391 (estimate)
storage temp.	room temp
solubility	spirit: soluble
form	powder
Colour Index	45430:2
pka	7.21±0.20(Predicted)
color	Red
Water Solubility	Soluble in water, spirit, methanol, methyl cellosolve and ethanol.
EPA Substance Registry System	2',4',5',7'-Tetraiodofluorescein (15905-32-5)

Safety Statements	22-24/25
WGK Germany	2
RTECS	LM5940000
TSCA	Yes
HS Code	29329990
Toxicity	A food color formerly approved for use in the United States and Europe. It was used primarily in jams and marmalades, maraschino cherries, pickles and relishes, etc. The LD50 in rats is 150 mg/kg, i.p., and 600 mg/kg, p.o. Erythrosine has a variety of actions in vitro due in large measure to its ability to affect biological membranes and lipophilic sites of enzymes. Such data have led to the hypothesis that erythrosine could be neurotoxic, but both clinical and preclinical data have suggested that erythrosine is not likely to be neurotoxic at doses that might be encountered. Two other toxicological issues have been raised with this food color. It has been suggested to be a potential, if weak, carcinogen, and it may also contribute to potential thyroid toxicity resulting from release of iodine.

Provider	Language
ACROS	English
SigmaAldrich	English