Food Black 1 is a chemical compound, black diazo dye included in the list of European food additives as E151 and in the International Colour Index as CI 28440 .

It is also known as

CI 28440, Brilliant Black PN, Brilliant Black BN,  Black PN.

Chemical name: tetrasodium 4-acetamido-5-hydroxy-6-[7-sulphonato-4-(4-sulphonatophenylazo)-1-naphtylazo]naphthalene-1,7-disulphonate,

Cosmetics

Colorant. It is an ingredient that makes the final product more attractive from an aesthetic point of view, but can pose a potential health risk with undesirable side effects especially when used continuously as it can be absorbed through the skin or mucous membranes.

Safety

The problem with azo dyes (monoazo or diazo) is photocatalytic degradation leading to oxidation and subsequent formation of impurities such as aromatic amines, some of which have carcinogenic activity (1).

The Food Additives Panel found Brilliant Black BN to be positive in a micronucleus test and in an in vitro Comet test, but negative in long-term carcinogenicity studies. However, an ADI (Acceptable Daily Intake) of 5 mg/kg bw/day was established. (1).

Molecular Formula   C₂₈H₁₇N₅Na₄O₁₄S₄

CAS    2519-30-4

EC number    219-746-5

UNII    2WPR32U0CP

DTXSID2020183

Synonyms: 

• Brilliant black BN
• BRILLIANT BLACK 1
• BRILLIANT BLACK BN

• BLACK PN

• CI 28440

• BLACK BN

  
  

References_____________________________________________________________________

(1) Chung KT, Stevens SE Jr, Cerniglia CE. The reduction of azo dyes by the intestinal microflora. Crit Rev Microbiol. 1992;18(3):175-90. doi: 10.3109/10408419209114557.

Abstract. Azo dyes are widely used in the textile, printing, paper manufacturing, pharmaceutical, and food industries and also in research laboratories. When these compounds either inadvertently or by design enter the body through ingestion, they are metabolized to aromatic amines by intestinal microorganisms. Reductive enzymes in the liver can also catalyze the reductive cleavage of the azo linkage to produce aromatic amines. However, evidence indicates that the intestinal microbial azoreductase may be more important than the liver enzymes in azo reduction. In this article, we examine the significance of the capacity of intestinal bacteria to reduce azo dyes and the conditions of azo reduction. Many azo dyes, such as Acid Yellow, Amaranth, Azodisalicylate, Chicago Sky Blue, Congo Red, Direct Black 38, Direct Blue 6, Direct Blue 15, Direct Brown 95, Fast Yellow, Lithol Red, Methyl Orange, Methyl Red, Methyl Yellow, Naphthalene Fast Orange 2G, Neoprontosil, New Coccine, Orange II, Phenylazo-2-naphthol, Ponceau 3R, Ponceau SX, Red 2G, Red 10B, Salicylazosulphapyridine, Sunset Yellow, Tartrazine, and Trypan Blue, are included in this article. A wide variety of anaerobic bacteria isolated from caecal or fecal contents from experimental animals and humans have the ability to cleave the azo linkage(s) to produce aromatic amines. Azoreductase(s) catalyze these reactions and have been found to be oxygen sensitive and to require flavins for optimal activity. The azoreductase activity in a variety of intestinal preparations was affected by various dietary factors such as cellulose, proteins, fibers, antibiotics, or supplementation with live cultures of lactobacilli.

(2) EFSA  Scientific Opinion on the re-evaluation of Brilliant Black BN (E 151) as a food additive. doi 10.2903/j.efsa.2010.1540