E128 - Rot 2G

Origin

Red 2G is a synthetic azo dye. It was originally developed as a food coloring agent to provide a red hue to various food products. The '2G' in its name refers to its chemical structure, indicating the presence of two glucose molecules in its composition. It is derived from coal tar.

Usage

Red 2G was primarily used to color meat products, such as sausages and burger meat, to enhance their visual appeal. It was also used in some confectionery items and soft drinks. The purpose was to make the food appear more attractive and appetizing to consumers. However, its use has been significantly restricted due to safety concerns.

Side Effects

Red 2G has been linked to potential health risks, including the formation of aniline, a known carcinogen, in the body after ingestion. Studies have raised concerns about its potential to cause methemoglobinemia, a condition where the blood's ability to carry oxygen is reduced. Due to these safety concerns, many regulatory bodies have banned or severely restricted its use in food products. The ADI (Acceptable Daily Intake) was set at 0-0.1 mg/kg body weight by the SCF (Scientific Committee for Food) but was later withdrawn due to safety concerns.

Regulatory Status

Red 2G is banned in the European Union, Australia, and several other countries due to concerns about its potential toxicity and carcinogenic properties. Its use is not permitted in the United States. The European Food Safety Authority (EFSA) has re-evaluated the safety of Red 2G and concluded that it poses a potential risk to human health, leading to its prohibition.