Benders'dictionary of nutrition and food technology

Table 7 Food additives permitted in the EU531ColoursYellow and orange coloursE100 CurcuminE101 (i) Riboflavin, (ii) Riboflavin-5′-phosphate (vitamin B 2 )E102 Tartrazine (= FD&C Yellow no. 5)E104 Quinoline yellowE110 Sunset Yellow FCF; Orange Yellow S (= FD&C Yellow no. 6)Red coloursE120 Cochineal; Carminic acid; CarminesE122 Azorubine; CarmoisineE123 AmaranthE124 Ponceau 4R; Cochineal Red AE127 Erythrosine (= FD&C Red no. 3)E128 Red 2GE129 Allura Red AC (= FD&C Red no. 40)Blue coloursE131 Patent Blue VE132 lndigotine; Indigo Carmine (= FD&C Blue no. 2)E133 Brilliant Blue FCF (= FD&C Blue no. 1)Green coloursE140 Chlorophylls and chlorophyllins (the natural green colour of leaves)E141 Copper complexes of chlorophyll and chlorophyllinsE142 Green SBrown and black coloursE150a Plain caramelE150b Caustic sulphite caramelE150c Ammonia caramelE150d Sulphite ammonia caramelE151 Brilliant Black BN; Black PNE153 Vegetable carbonE154 Brown FKE155 Brown HTDerivatives of caroteneE160a CarotenesE160b Annatto; Bixin; NorbixinE160c Paprika extract; Capsanthian; CapsorubinE160d LycopeneE160e Beta-apo-8′-carotenal (C30)E160f Ethyl ester of beta-apo-8′-carotenoic acid (C30)Other plant coloursE161b LuteinE161g CanthaxanthinE162 Beetroot Red; BetaninE163 AnthocyaninsOther compounds used as coloursE170 Calcium carbonateE171 Titanium dioxideE172 Iron oxides and hydroxidesE173 Aluminium