ABSTRACT
EUnumber Common name C.I. number ordescription E 142 Green S 44090 E 150a Standard caramel E 150b Sulfite lye caramel E 150c Ammonia caramel E 150d Ammonia sulfite caramel E 151 Brilliant black BN, Black PN 28440 E 153 Charcoal 77268: 1* E 154 BrownFK E 155 BrownHT 20285 E 160a Carotene
1) blend of carotene 75130 2) beta-carotene 40800
E 160b Annatto, Bixin, Norbixin 75120 E 160c Paprika extract
Capsanthin, Capsorubin E 160d Lycopene 75125* E 160e Beta-apo-8'-carotenal (C 30) 40820 E 160f Beta-apo-8' -carotenal (C 30) ethyl ester 40825 E 161b Lutein 75136* E161gE 162 Canthaxanthin Red beet, betanin 40850* E 163 Anthocyan Manufactured by
physical methods from fruits and vegetable
E 170 Calcium carbonate 77200 E 171 Titanium dioxide 77891 E 172 Iron oxide and iron hydroxide 77491
77492 77499
E 173 Aluminum 77000* E 174 Silver 77820* E 175 Gold 77480* E 180 Litholrubin RK 15850:1*
Table 7 Foods that are not permitted to contain colorant additives unless they are specifically mentioned in annex III, IV or V*
1. Untreated food 2. Bottled or filled water 3. Milk, partially decreamed or skimmed, pasteurized or sterilized (including steriliza-
tion by ultra-high temperature process) (non-flavored)
4. Chocolate-flavored milk 5. Fermented milk (non-flavored) 6. Preserved milk according to guideline 76/118IEEC (non-flavored) 7. Buttermilk (non-flavored) 8. Cream and cream powder (non-flavored) 9. Fats and oils of animal or vegetable origin 10. Egg and egg products in the sense of Article 2,2 of the guideline 89/437IEEC 11. Flour and other flour products as well as starch products 12. Bread and similar products 13. Pasta and gnocchi 14. Sugar, including all other mono-and disaccharides 15. Tomato paste and tomato preserves 16. Sauces on tomato basis 17. Fruit juice and fruit nectar according to guideline 75/726IEEC as well as vegetable
juices 18. Fruit, vegetable (including potatoes) and mushrooms, preserved or dried; fruit, vege-
table (including potatoes) and mushrooms, processed 19. Jam, jelly and chestnut cream according to guideline 79/693IEEC, creme de prune-
aux 20. Fish, shell fish and crustacean, meat, poultry, and fowl as well as their preparations,
excluding prepared meals which contain these ingredients 21. Cocoa and chocolate ingredients in chocolate products according to guideline
73/241IEEC 22. Roasted coffee; tea; chicory; tea and chicory products; tea, vegetable and fruit infu-
sions as well as blends and ready-to-drink blends of these products. 23. Salt, salt substitutes, spices and spice blends 24. Wine and other products according to the definition in ordinance EEC No. 822/87 25. Spirit, spirit distillate, fruit distillate, Ouzo, Grappa, Tsikoudia from Crete, Tsipouro
from Macedonia, Tsipouro from Thessalia, Tsipouro from Tyrnavos, Eau-de-vie de marc, Marque nationale luxembourgeoise, Eau-de-vie de seigle, Marque nationale luxembourgeoise and London Gin according to the definitions in ordinance EEC No. 1576/89
26. Sambuco, Maraschino according to the definition in ordinance EEC No. 1180/91 27. Sangria, Clarea and Zurra according to the definition in ordinance EEC No. 1601/91 28. Vinegar 29. Baby and toddler food according to the definition in guideline 89/398IEEC as well as
for sick babies and small children 30. Honey 31. Malt and malt-ripened products 32. Ripening and non-ripening cheese (non-flavored) 33. Butter from sheep and goat milk
Food Permitted colorant Maximumlevel Malt bread E 150a Standard caramel Quantum satis
E 150b Sulfite lye caramel E 150c Ammonia caramel E 150d Ammonia sulfite caramel
Beer, Cider E 150a Standard caramel Quantum satis E 150b Sulfite lye caramel E 150c Ammonia caramel E 150d Ammonia sulfite caramel
Butter (including butter E 160a Carotene Quantum satis with a reduced fat content and butter fat) Margarine, margarine E 100 Curcumin Quantum satis with reduced fat con-E 160a Carotene Quantum satis tent, other fat emulsions E 160b Annatto, Bixin, Norbixin 10 mg/kg and moisture-free fats Sage-Derby cheese E 140 Chlorophyll, chlorophyllin Quantum satis
E 141 Cuprous complex of chlorophyll and chlorophyllin
Ripening orange-E 160a Carotene Quantum satis colored, yellow and E 160c Paprika extract pearl-white cheese; non-E 160b Annatto, Bixin, Norbixin 15 mg/kg flavored processed cheese Red Leicester cheese E 160b Annatto, Bixin, Norbixin 50 mg/kg Mimolette cheese E 160b Annatto, Bixin, Norbixin 35 mg/kg Morbier cheese E 153 Charcoal Quantum satis Red-veined cheese E 120 Cochineal, Carmine acid, Carmine 125 mg/kg
E 163 Anthocyan Quantum satis Vinegar E 150a Standard caramel Quantum satis
E 150b Sulfite lye caramel E 150c Ammonia caramel E 150d Ammonia sulfite caramel
Whisky, whiskey, ce-E 150a Standard caramel Quantum satis real-based spirits (with E 150b Sulfite lye caramel the exclusion of Korn or E 150c Ammonia caramel Kornbrand or eau-de-E 150d Ammonia sulfite caramel vie de seigle, Marque luxembourgeoise), Rum, Brandy, Trester, Trester-brand (except Tsikoudia, Tsipouro and eau-de-vie de marc, Marque luxembour-
Food Permitted colorant Maximumlevel geoise), Grappa invecchiata and Bagaceira velha according to ordinance EEC No. 1576/89 Flavored wine-like pro-E 150a Standard caramel Quantum satis duts (excluding Bitter E 150b Sulfite lye caramel soda) and flavored wine E 150c Ammonia caramel according to ordinance E 150d Ammonia sulfite caramel EEC No. 1601/91 Americano E 150a Standard caramel Quantum satis
E 150b Sulfite lye caramel E 150c Ammonia caramel E 150d Ammonia sulfite caramel E 163 Anthocyan E 100 Curcumin 100 mg/l (inE 101 1) Riboflavin dividual or as
2) Riboflavin-5' -phosphate a blend) E 102 Tartrazine E 104 Chinolin yellow E 120 Cochineal, Carmine acid, Carmine E 122 Azorubin, Carmoisine E 123 Amaranth E 124 Ponceau 4R
Bitter Soda and Bitter E 150a Standard caramel Quantum satis Vino according to ordi-E 150b Sulfite lye caramel nance EEC No. 1601/91 E 150c Ammonia caramel
E 150d Ammonia sulfite caramel E 100 Curcumin 100 mg/l (inE 101 3) Riboflavin dividual or as
4) Riboflavin-5' -phosphate a blend) E 102 Tartrazine E 104 Chinolin yellow E 110 Sunset yellow FCF E 120 Cochineal, Carmine acid, Carmine E 122 Azorubin, Carmoisine E 123 Amaranth E 124 Ponceau 4R E 129 Allura Red AC
Liquor vines and quality E 150a Standard caramel Quantum satis liquor from defined E 150b Sulfite lye caramel regions E 150c Ammonia caramel
E 150d Ammonia sulfite caramel
(continued)
Food Permitted colorant Maximumlevel Vegetable soaked in E 101 1) Riboflavin Quantum satis vinegar, brine or oil E 140 2) Riboflavin-5' -phosphate (excluding olives) E 141 Chlorophyll and chlorphyllin
Cuprous complex of chlorophyll and chlorophyllin
E 150a Standard caramel E 150b Sulfite lye caramel E 150c Ammonia caramel E 150d Ammonia sulfite caramel
Vegetable soaked in E 160a Carotene Quantum satis vinegar, brine or oil 1) carotene blends (excluding olives) 2) beta-carotene
E 162 Red beet, betanin E 163 Anthocyan ammonia caramel
Extruded, puffed break-E 150c Carotene Quantum satis fast cereals flavored E 160a Annatto, Bixin, Norbixin 25 mg/kg with/without fruit E 160b Paprika extract, Capsanthin, Quantum satis
E 160c Capsorubin Breakfast cereals fla-E 120 Cochineal, Carmine acid, Carmine 200 mg/kg vored with fruit E 162 Beet red, betanin (individual or
E 163 Anthocyan as a total sum)
lams, jellies and mar-E 100 Curcumin Quantum satis malades according to E 140 Chlorophyll and chlorophyllin guideline 79/693/EEC E 141 Cuprous complex of chlorophyll and similar fruit prepa-and chlorophyllin rations including low-E 150a Standard caramel calorie products E 150b Sulfite lye caramel
E 150c Ammonia caramel E 150d Ammonia sulfite caramel E 160a Carotene
1) blend of carotene 2) beta-carotene
E 160c Paprika extract, Capsanthin, Capsorubin
E 162 Beet red, betanin E 163 Anthocyan
Jams, jellies and mar-E 104 Chinolin yellow 100 mg/kg malades according to E 110 Sunset yellow (individual or guideline 79/693/EEC E 120 Cochineal, Carmine acid, Carmine as a total and similar fruit prepa-E 124 Ponceau 4R, Cochineal sum) rations including low-E 142 Green S calorie products E 160d Lycopene
E 161b Lutein
Food Permitted colorant Maximumlevel Sausage, pate and pate E 100 Curcumin 20 mg/kg dishes E 120 Cochineal, Carmine acid, Carmine 100 mg/kg
E 150a Standard caramel Quantum satis E 150b Sulfite lye caramel E 150c Ammonia caramel E 150d Ammonia sulfite caramel E 160a Carotene 20 mg/kg E 160c Paprika extract, Capsanthin, 10 mg/kg
Capsorubin E 162 Beet red, betanin Quantum satis
Luncheon meat E 129 Allura Red AC 25 mg/kg Breakfast sausage with E 129 Allura Red AC 25 mg/kg a cereal content of minimum 6% Minced meat with a E 120 Cochineal, Carmine acid, Carmine 100 mg/kg vegetable and/or cereal E 150a Standard caramel Quantum satis content of minimum 4% E 150b Sulfite lye caramel
E 150c Ammonia caramel E 150d Ammonia sulfite caramel
Chorizo sausage E 120 Cochineal, Carmine acid, Carmine 200 mg/kg Salchichon E 124 Ponceau 4R, Cochineal red A 250 mg/kg Sobrasada E 110 Sunset yellow FCF 135 mg/kg
E 124 Ponceau 4R, Cochineal red A 200 mg/kg Pasturmas (edible coat-E 100 Curcumin Quantum satis ing) E 101 1) Riboflavin
2) Riboflavin-5' -phosphate E 120 Cochineal, Carmine acid, Carmine
Potato flakes E 100 Curcumin Quantum satis Processed mushy and E 102 Tartrazine 100 mg/kg Garden Peas E 133 Brilliant blue 20 mg/kg
E 142 Green S 10 mg/kg
Table 9 Colorants used only for defined purposes
Colorant Name
E 123 Amaranth
E 127 Erythrosin
Purpose
Aperitif, spirits including products with an alcohol content of less than 15% Fish rye Cocktail cherries and candied cherries, Bigarreaux cherries Kaiser cherries in syrup/in fruit cocktails
Maximum level
30 mg/l
30 mg/kg 200 mg/kg
150 mg/kg
(continued)
