Identifiers
CAS No. 977010-51-17 (fruit juice)
CAS No. 977010-58-4 (vegetable juice)
Physical Description
Fruit and vegetable juice color additives are prepared either by expressing the juice from mature varieties of fresh, edible vegetables or fruits, or by the water infusion of the dried vegetable or fruit. The use of solvents is not permissible. The color additive may be concentrated or dried. Examples of fruit and vegetable sources that may be used to produce a fruit juice or vegetable juice color include purple corn, hibiscus calyces, chokeberry, purple/black carrot, elderberry, red cabbage, purple sweet potato, red radish, spinach, rhubarb, huito, and roselle calyces.
Specifications
US FDA
Regulatory Approvals
USA: Fruit juice was permanently listed as exempt from certification in 1966 and may be safely used for the coloring of foods generally, in amounts consistent with good manufacturing practice (21 CFR 73.250). Vegetable juice was permanently listed as exempt from certification in 1966 and may be safely used for the coloring of foods generally, in amounts consistent with good manufacturing practice (21 CFR 73.260).
Safety Reviews
Fruit Juice and Vegetable Juice, 31 FR 1063; Jan 27, 1966; Final Rule. Available online