Farbstoffengruppe Anhang


Colour shade EEC No.          Name  Chemical name or description


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)


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


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


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


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


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


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



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