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#PatentblueV #enumber #foodadditives #food #E131 #processedfoods #foodscience #tamil #synthetic #bluedye #dye #allergies #FDA #தமிழ் #foodcolors #GFS #generalfoodscience Patent Blue V (INS No. 131, E 131) is a synthetic triarylmethane dye. It was developed in the 20th century for applications such as food coloring and medical diagnostics. The specific details of its discovery are unclear, but it gained commercial prominence due to its vibrant and stable blue color. Chemical Synthesis Patent Blue V is produced as a sodium or calcium salt of 2-[4-[alpha-(4-diethylaminophenyl)-5-hydroxy-2,4-disulfonatophenylmethylidene]-2,5-cyclohexadien-1-ylidene] diethylammonium hydroxide. It can also be converted into an aluminum lake form for broader use in food and pharmaceuticals. Applications Patent Blue V is used in: Food Industry: Found in beverages, confectionery, dairy fats, meat, seafood, snacks, and seasonings. Medical Field: Used in diagnostic imaging to stain lymphatic vessels and other structures. Acceptable Daily Intake (ADI) The EU allows an ADI of 0-5 mg/kg body weight. Studies indicate that some high-consumption individuals, particularly children, might exceed this limit when the dye is used in high concentrations. Adverse Effects Although generally regarded as safe in regulated amounts, exposure to Patent Blue V may lead to: Skin sensitivities, rashes, and itching. Gastrointestinal discomfort. Rare but severe allergic reactions, including respiratory issues and hypotension. Products Using Patent Blue V Patent Blue V is still used in regions like the EU in processed foods such as baked goods, snacks, and beverages. In contrast, it is banned in countries like the US and some parts of Asia due to health concerns. Alternatives Brilliant Blue FCF (E133) is commonly used as a substitute in areas where Patent Blue V is restricted. This summary provides an outline of the key aspects of Patent Blue V, highlighting its uses, safety considerations, and regulatory variations globally.