E151 Black PN Brilliant black BN CI food black 1 Colour Index No: 28440 Sources A water-soluble synthetic dye commercially

available as the sodium salt of the dye. Black PN is also available as the aluminium lake, which is waterinsoluble. Black PN is classed as a bisazo dye. Function in Food Black PN is a blue-black colour on its own but is mainly used for blending to provide violet to purple shades. The pure pigment has a high tinctorial strength with an absorption maximum in water of 570 nm. Benefits Black PN is permitted for colouring foodstuffs according to the Directive 94/36/EC, and has been allocated an ADI of 0-1 mg/kg body weight by JECFA. It is listed in Annex V Part 2 as a colour that may be used in a wide range of foods subject to specific quantitative limits. Limitations Although moderately stable to light, this dye has poor heat stability and, whilst stable in alkaline conditions, it is not very stable in the presence of fruit acids and sulphur dioxide. Typical Products Fish roe products. E153 Vegetable carbon Vegetable black Colour Index No: 77266 Sources Vegetable carbon is manufactured by the heating of vegetable material to a high temperature in the absence of air. While wood, cellulose residue, or
Additives

coconut shell can be used, the main source is peat, as the product from this source tends to have the lowest ash content. Function in Food Vegetable carbon is a black powder, insoluble in water or organic solvents, which is used to darken the colour of solid foodstuffs. Benefits Vegetable carbon is inert, odourless and tasteless. It is permitted in the EU in Directive 94/36/EC under Annex V Part 1 for use in a wide range of foods to quantum satis. It has not been allocated an ADI by either JECFA or the SCF. Limitations There are only limited manufacturing sources for this product, which is difficult to handle and use as a powder. It is commonly prepared as a paste or dispersion before incorporation into a product. Although it is widely permitted, it is rarely used since low levels of use tend to produce grey shades, while the level necessary to produce black is often above rates that would be considered Good Manufacturing Practice. Typical Products Confectionery, particularly liquorice. E154 Brown FK CI food brown 1 Sources A multi-component water-soluble synthetic dye manufactured as the

sodium salts of the dyes present. Commercial manufacture of Brown FK to meet EC specifications is difficult and producers can only make this dye to non-EC specifications. Function in Food Historically, this dye found use in the coloration of smoked herrings to produce kippers. It produces a reddish-brown solution in water. Benefits It has strong protein affinity and is stable in brine solutions.
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Limitations According to Directive 94/36/EC, Brown FK was permitted only for colouring kippers. Since it is no longer available to EC specifications, it is no longer used. Typical Products Coloration of kippers only. E155 Brown HT CI food brown 3 Chocolate brown HT Colour Index No: 20285 Sources Brown HT is a bisazo water-soluble synthetic dye. It is manufactured as the sodium salt and has also been prepared as the water-insoluble aluminium lake. Function in Food A reddishbrown colour in solution, this dye has found most use in the baking industry hence its suffix, HT, which means high temperature. The pure pigment has a high tinctorial strength with an absorption maximum in water of 460 nm. Benefits Brown HT is soluble in both water and propylene glycol. It is stable to heat and light and to the action of both alkalis and fruit acids. In the EU, it is included in Directive 94/36/EC, where it is permitted in a wide range of foods. It has been allocated an ADI of 1.5 mg/kg body weight by JECFA. Limitations Brown HT has no technical limitations to its use. Typical Products Baked goods and confectionery.
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E160a(i) Mixed carotenes CI food orange 5 Colour Index No: 75130 E160a(ii) -carotene CI food orange 5 Colour Index No: 40800 Sources Mixed carotenes are a mixture of natural products obtained by solvent extraction of edible plants and vegetables or from natural strains of the algae Dunaliella salina; -carotene is the major constituent of this mixture. The colour -carotene is a nature-identical pigment that is produced by chemical synthesis or by fermentation using the fungus Blakeslea trispora. Although both mixed carotenes and -carotene are oil-soluble colours, waterdispersible preparations are commercially available.

Function in Food Mixed carotenes and -carotene are used to provide yellow and orange shades when used to colour foods. The pure pigment has a high tinctorial strength, with an absorption maximum in the range 440-457nm when measured in cyclohexane. Benefits -Carotene is a widely distributed carotenoid with a long history of consumption by man. It is a precursor of vitamin A, which thus enables the body to utilise it as pro-vitamin A. It has an ADI of 5 mg/kg body weight allocated by JECFA. Carotenes are approved colours for use in foodstuffs according to Directive 94/36/EC. Both mixed carotenes and -carotene are listed in Annex V Part 1 as colours that may be used at quantum satis. Stability to heat and pH change is generally good. Limitations Carotenes are sensitive to oxidation, especially when exposed to light. Foods and beverages coloured with carotenes frequently benefit from the protective addition of vitamin C and vitamin E derived antioxidants.
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Typical Products Mixed carotenes and -carotene are used to colour a wide range of foods, including beverages, yellow fats, dairy products and flour confectionery. Typical dose applications calculated on the basis of the pure pigment are between 5 and 50 ppm.