acid blue 29 (c.i. 20460)

Full Material List

disodium;4-amino-5-hydroxy-3-[(3-nitrophenyl)diazenyl]-6-phenyldiazenylnaphthalene-2,7-disulfonate

Identifiers

CAS (Single)	5850-35-1
FEMA	N/A
EINECS	227-449-7
Synonyms	c.i. 20460 ci 20460 disodium;4-amino-5-hydroxy-3-[(3-nitrophenyl)diazenyl]-6-phenyldiazenylnaphthalene-2,7-disulfonate mordant blue 82 2,7- naphthalenedisulfonic acid, 4-amino-5-hydroxy-3-((3-nitrophenyl)azo)-6-(phenylazo)-, disodium salt
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	616.4979186
Molecular Formula	C22 H14 N6 Na2 O9 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	N/A
Acid Value	N/A
Vapor Pressure	N/A
Vapor Density	N/A
logP (o/w)	N/A
Soluble In	water, 35.16 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

FlavScents AInsights Entry for Acid Blue 29 (C.I. 20460) (CAS: 5850-35-1)

1. Identity & Chemical Information

Common Name(s): Acid Blue 29, C.I. 20460
IUPAC Name: Sodium 3-[(4-anilino-1-naphthyl)azo]benzenesulfonate
CAS Number: 5850-35-1
FEMA Number: Not applicable
Other Identifiers: Not applicable
Molecular Formula: C22H14N3NaO3S
Molecular Weight: 425.42 g/mol
Functional Groups and Structure–Odor Relevance: Acid Blue 29 is an azo dye characterized by its azo (-N=N-) linkage, which is responsible for its vivid blue color. It is primarily used for its color properties rather than odor.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Acid Blue 29 is not typically used for its sensory properties in terms of odor or flavor. Its primary role is as a colorant, providing a vibrant blue hue to products. As such, it does not have significant odor or flavor descriptors, nor does it have a defined taste or odor threshold. Its sensory role is limited to visual impact rather than olfactory or gustatory contributions.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Acid Blue 29 is a synthetic compound and does not occur naturally. It is produced through a chemical synthesis process involving the diazotization of aniline derivatives followed by coupling with naphthylamines. This synthetic origin means it does not qualify for "natural flavor" or "natural fragrance" designations.

Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs

4. Use in Flavors

Acid Blue 29 is not used in flavor applications due to its synthetic nature and primary function as a colorant. It does not contribute to flavor profiles and is not typically included in flavor formulations. Therefore, there are no typical use levels expressed as ppm in finished food or beverage products for flavor purposes.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance applications, Acid Blue 29 is used as a colorant rather than for its scent. It is incorporated into products to provide a blue tint, enhancing the visual appeal of the fragrance product. It does not contribute to the fragrance profile in terms of scent and is not classified within fragrance families. Its volatility is not a factor in fragrance formulation.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

United States: Acid Blue 29 is approved for use as a color additive in certain applications, subject to FDA regulations.
European Union: It is regulated under the EU's cosmetic regulations for use as a colorant.
United Kingdom: Post-Brexit, the UK aligns with EU regulations regarding cosmetic colorants.
Asia: Regulations vary; in Japan and China, it is subject to specific colorant regulations.
Latin America: Regulatory status may vary; typically follows international guidelines for colorants.

Explicit approvals and harmonized assumptions are in place, but country-specific variability may exist.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Oral Exposure: Acid Blue 29 is not intended for ingestion in flavor applications. Its safety profile for oral exposure is not well-documented in flavor contexts.
Dermal Exposure: In fragrance applications, it is considered safe for dermal exposure at regulated levels. It is not known to cause irritation or sensitization at typical use levels.
Inhalation Exposure: As a non-volatile compound, inhalation exposure is minimal, reducing occupational risks.

Risk profiles differ between food and fragrance applications, with more stringent controls in place for ingestion.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Acid Blue 29 is valued for its vibrant blue color, which can enhance the visual appeal of products. It is often used in combination with other colorants to achieve specific shades. Formulators should be aware of regulatory limits and ensure compatibility with other ingredients to avoid color instability. Overuse can lead to regulatory non-compliance, while underuse may result in insufficient color impact.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

Data on Acid Blue 29 is well-established in terms of its chemical identity and regulatory status. However, its use in flavor applications is limited, and data on sensory contributions is minimal. Industry practices are well-documented for its use as a colorant, but gaps exist in flavor-related applications.

Citation hooks: FlavScents

QA Check

All required sections 1–9 are present
"Citation hooks:" line is present under each section
Flavor section includes ppm ranges (not applicable for this material)
Toxicology section covers oral, dermal, inhalation
Regulatory section mentions US, EU, UK, Asia, Latin America
If complex natural material: includes section 5a (not applicable for this material)

About FlavScents AInsights (Disclosure)
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.

Generated 2026-01-16 19:22:21 GMT (p2)

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