Farbstoffengruppe Anhang

Colour shade EEC No. Name Chemical name or description

Yellow

E 100 Curcumin 1,7-bis(4-hydroxy-3-methoxyphenyl)-1,6-heptadien-3,5-dione

E 101 Riboflavin (Lactoflavin) 7,8-dimethyl-10-(1'-D-ribityl)isoalloxazin

E 102 Tartrazine 5-hydroxy-1-(4-sulfophenyl)-4-(4-sulfophenylazo)-3-pyrazol-carboxylic acid, trisodium salt

E 104 Quinoline yellow 2-(1,3-dioxo-2-indanyl)quinoline disulfonic acid, disodiumsalt (also containing monosulfonic acid derivatives, also partly methylated)

Orange

E 110 Yellow orange S (Sunset yellow FCF) 6-hydroxy-5-(4-sulfophenylazo)-2-naphthalene-sulfonic acid, disodium salt

Red

E 120 Carmine (Cochineal carminic acid) extract from Dactylopius coccus [syn. Coccus cacti] including the ammonium salts

E 122 Azorubin (Carmoisine) 1'-hydroxy-1,2'-azonaphthalene-4,4'-disulfonic acid, disodium salt

E 123 Amaranth 2-hydroxy-1,1'-azonaphthalene-3,4',6-trisulfonic acid, trisodium salt

E 124 Ponceau 4R (Cochineal Red A) 2-hydroxy-1,1'-azonaphthalene-4',6,8-trisulfonic acid, trisodium salt

E 127 Erythrosine 2',4',5',7'-tetraiodofluorescein, disodium salt or 2-(6-hydroxy-2,4,5,7-tetraiodo-3-oxo-3H-xanthene-9-yl)benzoic acid, disodium salt

E 128 Red 2G disodium-8-acetamido-1-hydroxy-2-phenylazo-naphthalene-3,6-disulfonate

E 129 Allulared AC disodium-2-hydroxy-1(2-methoxy-5-methyl-4-sulfo-phenyl- azo)-naphthalene-6-sulfonate

Blue

E 131 Patent Blue V α-(4-diethylaminophenyl)-α-(4-diethylimino-2,5-cyclohexadiene-1-ylidene)-5-hydroxy-4-sulfo-o-toluenesulfonate, calcium salt

E 132 Indigo carmine (Indigotin) 3,3'-dioxo[∆2,2'-biindoline]-5,5'-disulfonic acid, disodium salt

E 133 Brilliant Blue FCF disodium-α-(4-(N-ethyl-3-sulfobenzylamino)phenyl)-α-(4(N-ethyl-3-sulfobenzylamino)cyclohexa-2.5-diethylidene) toluene-2-sulfonate

Green

E 140 Chlorophyll Chlorophyll a and Chlorophyll b

E 141 Chlorophyll- and Chlorophyllin- copper-complexes Chlorophyll a(b)-copper-complexes and Chlorophyllin a(b)-copper-complexes

E 142 Acid brilliant green BS (Wool GreenBS, Lissamine green) 1-(α-(4-dimethylimino-2,5-cyclohexadiene-1-ylidene)-4-dimethylaminobenzyl)-2-hydroxy-6-sulfo-3-naphthalenesulfonate, sodium salt

Brown

E 150 Caramel Product manufactured from sucrose (or other kinds of sugar suitable for consumption) solely by heating, or amorphous, brown, water-soluble products manufactured by controlled

heating of edible sugars in the presence of acetic, citric, phosphoric or sulfuric acid, sulfur dioxide, ammonium-, sodium- and potassium hydroxide, -carbonate, -phosphate, -sulfate or -sulfite.

a) Simple caramel Prepared by controlled heating of carbohydrates.

b) Sulfite caramel Prepared by controlled heating of carbohydrates under the addition of sodium or potassium sulfite or bisulfite.

c) Ammonia caramel Prepared by controlled heating of carbohydrates under the addition of ammonia compounds like ammonium hydroxide, ammonium

hydrogen carbonate or ammonium carbonate.

d) Ammonium sulfite caramel Prepared by controlled heating of carbohydrates under the addition of sulfite and ammonia compounds.

E 154 Brown FK

A mixture of the following main components:

I. sodium-4-(2,4-diaminophenylazo)benzene sulfonate

II. sodium-4-(4,6-diamino-m-tolylazo)benzene sulfonate

III. disodium-4,4'-(4,6-diamino-1,3-phenylenebisazo)-di-benzenesulfonate

IV. disodium-4,4'-(2,4-diamino-1,3-phenylenebisazo)-di-benzenesulfonate

V. disodium-4,4'-(2,4-diamino-5-methyl-1,3-phenylenebisazo)-di-benzenesulfonate

VI. trisodium-4,4',4''-(2,4-diaminobenzene-1,3,5-trisazo) tribenzenesulfonate

Brown HT disodium-4,4'-(2,4-dihydroxy-5-hydroxymethyl-1,3-phenylenebisazo)-di-naphthalene-1 sulfonate

Black

E 151 Brilliant Black BN 4-sulfophenylazo-4-(7-sulfonaphthalene)-1-azo-2-(8-acet- amido-1-hydroxy-3,5-naphthalenedisulfonic acid), tetrasodium salt

E 153 Carbon Black (Carbo medicinalis vegetabilis) Vegetable charcoal having the properties of medicinal char coal

Various colours

E 160 Carotinoids:

a) β,ε-Carotene (α''-Carotene) Betacarotene (β,β-Carotene) β,ψ -Carotene (γ-Carotene) all-trans forms as main components

b) Bixin, Norbixin (Annatto, Orlean) Annatto is an extract of the seeds of Bixa orellana; the extract in oil is the carotinoid Bixin, the mono methyl ester of 6,6'-diapo-6,6'-carotene-dioic acid.

Norbixin is the free dicarboxylic acid; the main colouring substance of the aqueous Annatto extracts is the alkali salt of Norbixin.

c) Capsanthin, Capsorubin Extract from paprika (Capsicum annuum fruits)

d) Lycopene ψ,ψ-Carotene (all-trans-form as main constituent)

e) 8'-Apo-β,ψ-carotenal 8'-apo-β,ψ-carotenal (all-trans-form as main constituent)

f) Ethyl-8'-apo-β,ψ-carotenoate ethyl-8'-apo-β,ψ-carotenoate (all-trans-form as main constituent)

E 161 Xanthophylls: Xanthophylls are keto- and/or hydroxy-derivatives of carotenes

a) Flavoxanthin 5,8-epoxy-5,8-dihydro-β,β-carotene-3,3'-diol

b) Lutein β,ε-carotene-3,3'-diol

c) Cryptoxanthin β,β-carotene-3-ol

d) Rubixanthin β,ψ-carotene-3-ol

e) Violaxanthin 5,6,5',6'-diepoxy-5,5',6,6'-tetrahydro-β,β-carotene-3,3'-diol

f) Rhodoxanthin 4',5'-didehydro-4,5-retro-β,β-carotene-3,3'-dione

g) Canthaxanthin β,β-carotene-4,4'-dione

E 162 Beetroot Red, Betanin aqueous extract from the root of the red beet (Beta vulgaris var. conditiva)

E 163 Anthocyanins are glycosides of hydroxylated derivatives of2-phenylbenzopyrylium salts; they contain the following anthocyanidins as aglycones: Pelargonidin, Cyanidin,

Paeonidin (Peonidin), Delphinidin (Oenantidin), Petunidin, Malvidin. Anthocyanins must only be obtained from edible fruit or vegetables such as strawberries, mulberries, cherries, plums, raspberries,

blackberries, black and red currants, red cabbage, red onions, cranberries, huckleberries, aubergines, grapes and elderberries.

E 170 Calcium carbonate CaCO3

E 171 Titanium(IV)-oxide (Titanium dioxide) TiO2

E 172 Iron oxides and -hydroxides xFe2O3 · yFeO · nH2O

E 173 Aluminum Al

E 174 Silver Ag

E 175 Gold Au

Vorwort/Suchen Zeichen/Abkürzungen Impressum