brilliant black PN

Full Material List

tetrasodium (6E)-4-acetamido-5-oxo-6-[[7-sulfonato-4-(4-sulfonatophenyl)diazenylnaphthalen-1-yl]hydrazinylidene]naphthalene-1,7-disulfonate

Identifiers

CAS (Single)	2519-30-4
FEMA	N/A
EINECS	219-746-5
Synonyms	brilliant acid black BN extra pure a brilliant black 1 brilliant black BN brilliant black NAF brilliant black PN c.i. 28440 C.I. food black 1 C.I. food black 1, tetrasodium salt ci 28440 CI food black 1 1,7- naphthalenedisulfonic acid, 4-(acetylamino)-5-hydroxy-6-((7-sulfo-4-((4-sulfophenyl)azo)-1-naphthalenyl)azo)-, tetrasodium salt 1,7- naphthalenedisulfonic acid, 4-acetamido-5-hydroxy-6-((7-sulfo-4-((p-sulfophenyl)azo)-1-naphthyl)azo)-, tetrasodium salt 2-(4-(p- sulfophenylazo)-7-sulfo-1-naphthylazo)-8-acetamido-1-naphthol-3,5-di-sulonic acid, tetrasodium salt tetrasodium (6E)-4-acetamido-5-oxo-6-[[7-sulfonato-4-(4-sulfonatophenyl)diazenylnaphthalen-1-yl]hydrazinylidene]naphthalene-1,7-disulfonate tetrasodium 1-acetamido-2-hydroxy-3-(4-((4-sulfonatophenyl azo)-7-sulfonato-1-naphthyl azo)) naphthalene-4,6-disulfonate (c.i. 28440)
JECFA Food Flavoring	N/A
JECFA Food Additive	Brilliant Black PN
DG SANTE Food Flavourings	N/A
DG SANTE Food Contact Materials	N/A
FDA UNII	2WPR32U0CP
CoE Number	N/A
XlogP3-AA	N/A
Molecular Weight	867.6863671
Molecular Formula	C28 H17 N5 Na4 O14 S4

Properties

Food Chemicals Codex Listed	No
Appearance	black powder or ganules (est)
Assay	80.00 to 100.00
Specific Gravity	N/A
Lbs/Gal (est)	N/A
Refractive Index	N/A
Melting Point	N/A
Boiling Point	N/A
Flash Point	32.00 Â°F. TCC ( 0.00 Â°C. ) (est)
Acid Value	N/A
Vapor Pressure	N/A
Vapor Density	N/A
logP (o/w)	1.044 (est)
Soluble In	water, 0.0001403 mg/L @ 25 °C (est)
Occurrence	not found in nature

Organoleptic

Organoleptic Notes	Odor and/or flavor descriptions from others (if found).
Odor	N/A
Flavor	N/A

AInsights BETA

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FlavScents AInsights integrates information from authoritative government, scientific, academic, and industry sources to provide applied, exposure-aware insight into flavor and fragrance materials. Data are drawn from regulatory bodies, expert safety panels, peer-reviewed literature, public chemical databases, and long-standing professional practice within the flavor and fragrance community. Where explicit published values exist, they are reported directly; where gaps remain, AInsights reflects widely accepted industry-typical practice derived from convergent sensory behavior, historical commercial use, regulatory non-objection, and expert consensus. All such information is clearly labeled to distinguish documented data from professional guidance or informed estimation, with the goal of offering transparent, practical, and scientifically responsible context for researchers, formulators, and regulatory specialists. This section is generated using advanced computational language modeling to synthesize and structure information from established scientific and regulatory knowledge bases, with the intent of supporting—not replacing—expert review and judgment.

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