INS No. 127
FD&C Red No. 3
CI No. 45430
Erythrosine occurs as a brown powder or granules. It is a xanthene dye, consisting of the disodium salt of 2-(2,4,5,7-tetraiodo-6-oxido-3-oxoxanthen-9-yl)benzoate monohydrate and subsidiary coloring matters.
Erythrosine provides a watermelon-red color and can be used in foods and pharmaceuticals, including baked goods, breakfast cereals, confectionery products, dairy products, decorations for baking, dressings and sauces, dried fruit, frostings and icings, frozen breakfast foods, frozen treats, hot beverages, juice drinks and processed fish, meat and egg products.
Erythrosine (INS No. 127) is added to foods at concentrations up to a maximum permitted level (MPL) as adopted by the Codex Alimentarius Commission. There are 6 food categories for which MPLs for erythrosine have been adopted in the General Standard of Food Additives (GSFA).
Joint FAO/WHO Expert Committee on Food Additives (2018). Evaluation of certain food additives. WHO Tech. Rept. Ser. No. 1014. Available online
EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS); Scientific Opinion on the reevaluation of Erythrosine (E 127) as a food additive. EFSA Journal 2011;9(1):1854. [46 pp.]. doi:10.2903/j.efsa.2011.1854. Available online