ci 73000

Full Material List

(2E)-2-(3-oxo-1H-indol-2-ylidene)-1H-indol-3-one

Identifiers

CAS (Single)	482-89-3
FEMA	N/A
EINECS	207-586-9
Synonyms	2-(3-oxo-1H- benzo[d]azolin-2-ylidene)-1H-benzo[d]azolidin-3-one [D2,2'- biindoline]-3,3'-dione (E)-[2,2'- biindolinylidene]-3,3'-dione D2,2'- bipseudoindoxyl blue no 201 blue no. 201 c.i. 73000 C.I. natural blue 1 C.I. pigment blue 66 C.I. vat blue 1 CI pigment blue 66 CI vat blue 1 D & C blue no 6 D & C blue no. 6 D and C blue no. 6 D and C blue number 6 D&C blue 6 D&C blue no. 6 D&C blue no.6 (2E)-2-(3-oxo-1,3- dihydro-2H-indol-2-ylidene)-1,2-dihydro-3H-indol-3-one 2-(1,3- dihydro-3-oxo-2H-indazol-2-ylidene)-1,2-dihydro-3H-indol-3-one 2-(1,3- dihydro-3-oxo-2H-indol-2-ylidene)-1,2-dihydro- 3H-indol-3-one 2-(1,3- dihydro-3-oxo-2H-indol-2-ylidene)-1,2-dihydro-3H-indol-3-one indigo blue indigo dye indigo powder W indigo synthetic indigo VS (2E)-2-(3-oxo-1H- indol-2-ylidene)-1H-indol-3-one 3H- indol-3-one, 2-(1,3-dihydro-3-oxo-2H-indol-2-ylidene)-1,2-dihydro-, (2E)- lithosol deep blue B lithosol deep blue V modr kypova 1 pigment blue 66 pigment indigo vat blue 1 vat dark blue VB vulcafix blue R vulcafor blue A vulcanosine dark blue L vulcol fast blue GL vynamon blue A
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	1G5BK41P4F
CoE Number	N/A
XlogP3-AA	3.70 (est)
Molecular Weight	262.2681
Molecular Formula	C16 H10 N2 O2

Properties

Food Chemicals Codex Listed	No
Appearance	dark blue powder (est)
Assay	95.00 to 100.00
Specific Gravity	N/A
Lbs/Gal (est)	N/A
Refractive Index	N/A
Melting Point	390.00 Â°C. @ 760.00 mm Hg
Boiling Point	400.40 Â°C. @ 760.00 mm Hg (est)
Flash Point	317.00 Â°F. TCC ( 158.20 Â°C. ) (est)
Acid Value	N/A
Vapor Pressure	N/A
Vapor Density	N/A
logP (o/w)	3.72
Soluble In	water, 13.44 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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