ci 18965

Full Material List

disodium;2,5-dichloro-4-[3-methyl-5-oxo-4-[(4-sulfonatophenyl)diazenyl]-4H-pyrazol-1-yl]benzenesulfonate

Identifiers

CAS (Single)	6359-98-4
FEMA	N/A
EINECS	228-819-0
Synonyms	acid leather yellow 2GL acid light yellow 2G acid yellow 17 acid yellow 17 disodium salt acidine fast yellow 2GD amacid light yellow 2G benzenesulfonic acid, 2,5-dichloro-4-(4,5-dihydro-3-methyl-5-oxo-4-((4-sulfophenyl)azo)-1H-pyrazol-1-yl)-, disodium salt benzenesulfonic acid, 2,5-dichloro-4-(4,5-dihydro-3-methyl-5-oxo-4-((sulfophenyl)azo)-1- H-pyrazol-1-yl)-, disodium salt bucacid light yellow 2G c.i. 18965 C.I. acid yellow 17 C.I. acid yellow 17, disodium salt C.I. food yellow 5 calcocid fast yellow 2G cetil light yellow 2G disodium 2,5-dichloro-4-(5-hydroxy-3-methyl-4-(sulfophenyl azo)pyrazol-1-yl)benzene sulfonate disodium;2,5-dichloro-4-[3-methyl-5-oxo-4-[(4-sulfonatophenyl)diazenyl]-4H-pyrazol-1-yl]benzenesulfonate erio fast flavine 3G fast light yellow 2G fenalan yellow g food yellow 5 hexacol yellow 2G hidacid light yellow 2G light fast yellow 2G lissamine fast yellow 2G mitsui acid fast yellow G nankai fast light yellow 2G neran brilliant yellow 2G new lemon EMBL unitertracid light yellow 2G xylene light yellow 2G
JECFA Food Flavoring	N/A
JECFA Food Additive	N/A
DG SANTE Food Flavourings	N/A
DG SANTE Food Contact Materials	N/A
FDA UNII	Y428W9WW4D
CoE Number	N/A
XlogP3-AA	N/A
Molecular Weight	551.2916386
Molecular Formula	C16 H10 Cl2 N4 Na2 O7 S2

Properties

Food Chemicals Codex Listed	No
Appearance	N/A
Assay	95.00 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)	0.554 (est)
Soluble In	water, 31.86 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

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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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