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Regulation (EC) No 1333/2008 of the European Parliament and of the CouncilShow full title

Regulation (EC) No 1333/2008 of the European Parliament and of the Council of 16 December 2008 on food additives (Text with EEA relevance)

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[F11. Colours U.K.

a

The term caramel relates to products of a more or less intense brown colour which are intended for colouring. It does not correspond to the sugary aromatic product obtained from heating sugars and which is used for flavouring food (e.g. confectionery, pastry, alcoholic drinks).

b

Canthaxanthin is not authorised in the food categories listed in Part D and E. The substance is in list B1 because it is used in medicinal products in accordance with Directive 2009/35/EC of the European Parliament and of the Council ( OJ L 109, 30.4.2009, p. 10 ).]

E-number Name
E 100 Curcumin
E 101 Riboflavins
E 102 Tartrazine
E 104 Quinoline Yellow
E 110 Sunset Yellow FCF/Orange Yellow S
[F2E 120 Carminic acid, Carmine]
E 122 Azorubine, Carmoisine
E 123 Amaranth
E 124 Ponceau 4R, Cochineal Red A
E 127 Erythrosine
E 129 Allura Red AC
E 131 Patent Blue V
E 132 Indigotine, Indigo carmine
E 133 Brilliant Blue FCF
E 140 Chlorophylls and chlorophyllins
E 141 Copper complexes of chlorophylls, chlorophyllins
E 142 Green S
E 150a Plain caramel a
E 150b Caustic sulphite caramel
E 150c Ammonia caramel
E 150d Sulphite ammonia caramel
[F3E 151 Brilliant Black PN]
E 153 Vegetable carbon
E 155 Brown HT
E 160a Carotenes
[F4E 160b(i) Annatto bixin
E 160b(ii) Annatto norbixin]
E 160c Paprika extract, capsanthin, capsorubin
E 160d Lycopene
E 160e Beta-apo-8′-carotenal (C 30)
E 161b Lutein
E 161g Canthaxanthin b
E 162 Beetroot Red, betanin
E 163 Anthocyanins
E 170 Calcium carbonate
E 171 Titanium dioxide
E 172 Iron oxides and hydroxides
E 173 Aluminium
E 174 Silver
E 175 Gold
E 180 Litholrubine BK

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