ci 45410 (Na)

Full Material List

disodium;2',4',5',7'-tetrabromo-4,5,6,7-tetrachloro-3-oxospiro[2-benzofuran-1,9'-xanthene]-3',6'-diolate

Identifiers

CAS (Single)	18472-87-2
FEMA	N/A
EINECS	242-355-6
Synonyms	acid red 92 aizen acid phloxine PB c.i. 45410 (Na) C.I. acid red 92 cyanosin B D and C red no. 28 daiwa red 45 disodium 2',4',5',7'-tetrabromo-4,5,6,7-tetrachloro-3-oxo-3h-spiro[2-benzofuran-1,9'-xanthene]-3',6'-diolate disodium;2',4',5',7'-tetrabromo-4,5,6,7-tetrachloro-3-oxospiro[2-benzofuran-1,9'-xanthene]-3',6'-diolate eosin blue eosine blue eosine bluish fluorescein, 2',4',5',7'-tetrabromo-4,5,6,7-tetrachloro-, disodium salt food dye red no. 104 food red 104 food red no. 104 japan red 104 japan red 104-1 orient water pink 2 phloxin B phloxine b (c.i. 45410 (Na)) phloxine P red 104 red no. 104 red no. 104-1 spiro(isobenzofuran-1(3H),9'-(9H)xanthen)-3-one, 2',4',5',7'-tetrabromo-4,5,6,7-tetrachloro-3',6'-dihydroxy-, disodium salt spiro[isobenzofuran-1(3H),9'-[9H]xanthen]-3-one, 2',4',5',7'-tetrabromo-4,5,6,7-tetrachloro-3',6'-dihydroxy-, sodium salt (1:2) 2',4',5',7'- tetrabromo-4,5,6,7-tetrachloro-3',6'-dihydroxyspiro(i- sobenzofuran-1(3H),9'-(9h)xanthen)-3-one, disodium salt 3,4,5,6- tetrachloro-2-(1,4,5,8-tetrabromo-6-hydroxy-3-oxoxanthen-9-yl) benzoic acid (ci 45410 (Na)) water pink 2
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
CoE Number	N/A
XlogP3-AA	N/A
Molecular Weight	829.6354786
Molecular Formula	C20 H2 Br4 Cl4 Na2 O5

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	759.00 Â°C. @ 760.00 mm Hg (est)
Flash Point	775.00 Â°F. TCC ( 412.80 Â°C. ) (est)
Acid Value	N/A
Vapor Pressure	N/A
Vapor Density	N/A
logP (o/w)	8.760 (est)
Soluble In	water, 7.886e-006 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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