PATENT BLUE V
Prepared at the 69th JECFA (2008), published in FAO JECFA Monographs 5 (2008), superseding specifications prepared at the 31st JECFA (1987), published in the combined Compendium of Food Additive Specifications, FAO JECFA Monographs 1 (2005). No ADI could be allocated at the 26th JECFA (1982).
SYNONYMS CI Food Blue 5, Patent Blue 5; CI (1975) No. 42051; INS No. 131
DEFINITION Patent Blue V consists essentially of the calcium or sodium salt of 2-[(4-diethylaminophenyl)(4-diethylimino-2,5-cyclohexadien-1-ylidene)methyl]-4-hydroxy-1,5-benzenedisulfonate and subsidiary colouring matters. Water, sodium chloride, sodium sulfate, calcium chloride, and calcium sulfate can be present as the principal uncoloured components. Patent Blue V may be converted to the corresponding aluminium lake, in which case only the General Specifications for Aluminium Lakes of Colouring Matters applies.
Chemical names Calcium or sodium salt of 2-[(4-diethylaminophenyl)(4-diethylimino-2,5-cyclohexadien-1-ylidene)methyl]-4-hydroxy-1,5-benzene-disulfonate; Calcium or sodium salt of [4-[alpha-(4-diethyl-aminophenyl)-5-hydroxy-2,4-disulfonatophenylmethylidene]-2,5-cyclohexadien-1-ylidene]
diethylammonium hydroxide inner salt
C.A.S. number 3536-49-0
Chemical formula Calcium salt: C27H31N2O7S2½Ca
Sodium salt: C27H31N2O7S2Na
Formula weight ½Calcium salt: 579.14
Sodium salt: 582.15
Assay Not less than 85% total colouring matter
DESCRIPTION Blue powder or granules
FUNCTIONAL USES Colour
