FD&C Lake Yellow # 5

FD&C Lake Yellow #5 is a color additive used to give foods a yellow hue. It is the insoluble form of FD&C Yellow #5 (Tartrazine), made by combining the water-soluble dye with a metallic salt, typically aluminum. This process creates a pigment that is more stable and suitable for coloring fat-based products or those with little moisture.

Manufacturers add FD&C Lake Yellow #5 to provide a consistent yellow color to various food products. It is often found in baked goods like cookies, croissants, and muffins, as well as in ice cream and frozen yogurt, where its insoluble nature helps prevent color bleeding.

In the United States, FD&C Lake Yellow #5 is an FDA-approved color additive. The FDA requires it to be certified for purity and safety before use. JECFA has evaluated its parent dye, Yellow #5 (Tartrazine), and set an acceptable daily intake. EFSA has also evaluated Yellow #5. There have been discussions regarding a possible link between synthetic food dyes, including Yellow #5, and hyperactivity in some children; however, scientific evidence on this topic remains mixed, and the FDA states that for most children, there is no proven link. In April 2025, the FDA announced a plan to phase out petroleum-based synthetic dyes, including Yellow #5.