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A surprising discovery from 1884: What's behind the history of Tatrazin?
Tartrazine is a synthetic lemon yellow azo dye mainly used as a food colorant. This dye is used in a wide range of applications, enabling many foods, drugs, and cosmetics to appear bright yellow. However, there are many untold stories and influences throughout Tatrazin’s history that provide insight into this seemingly mundane addition.
The history of Tatrasine dates back to 1884, when Swiss chemist Johann Heinrich Ziegler successfully developed this yellow azo dye at his chemical factory in Basel.
The discovery and development of Tatrasin
Over time, Tatrasine was invented in 1884 by Swiss chemist Johann Heinrich Ziegler, patented in 1885, and produced by the German company BASF. In 1887, this result was first published in the "Chemical Reports" journal of the German Chemical Society. Although Ziegler's proposed structure was ultimately not confirmed, it led to the development of alternative synthetic methods based on azo compounds. This development marks Tatrasin's important position in the food industry.
Applications of Tatrasin in various products
Today, Tatrasin is widely used in a variety of foods and products, especially those requiring bright colors. Its labeling in foods often includes names such as "color," "tatrasin" or "E102." Common foods such as ice cream, candies, drinks, condiments, etc. may contain this dye.
Tatrasin provides a bright yellow color in ice cream and hard candies, making these products more attractive in the market.
Health and Safety Issues
However, with the use of Tatrasin comes health controversy. According to statistics, approximately 360,000 Americans may have an allergic reaction to tatrasine, and 1/10,000 of them may develop allergic symptoms such as hives.
Regulations and Legal Norms
Both North America and Europe have corresponding regulatory regulations for the use of Tatrasin. In the United States, all foods and drugs containing tatrasine must be clearly labeled on the label; while in Canada, manufacturers are required to provide transparent ingredient information to protect consumers' right to choose.
The European Food Safety Authority stated in 2009 that current scientific evidence does not support the view that there is a direct link between food additives and behavioral effects.
Consumer Choice and the Future
With the increase in health awareness and changes in consumer demand, some regions are even considering increasing the transparency of food dyes. In addition, some brands have begun to seek natural alternatives to meet market expectations for health and safety.
Towards the future
Tatrasin’s story reminds us that although technological advancement has brought convenience, it also requires us to be more cautious in terms of safety and health. How will consumer knowledge and choices shape future food additive use policies?
