Fruit & Vegetable Juice Colors

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 beet, 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

• Fruit Juice
• Vegetable Juice

Regulatory Approvals

JECFA: Fruit juice and vegetable juice colors have not been evaluated by JECFA.

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).

EU: Fruit juice and vegetable juice are typically considered to be coloring foods in the EU, rather than color additives. A coloring food is a food ingredient used for coloring purposes.

Safety Reviews

FDA Final Rule, 31 FR 1063; Jan 27, 1966. Available online

FDA Final Rule (dried fruit and vegetable juice; water infusion of dried fruit and vegetable), 60 FR 52628; Oct 10, 1995. Available online