The Global Color Approval Chart below compares the regulatory approvals for the most commonly approved colors globally. The US, EU, and Codex/JECFA approvals are included in the chart. Click on the color additive names to learn more about the color’s identifiers, physical description, common uses, specifications, regulatory approvals and safety reviews.
| Approved for use in food (may be limited to certain food categories) | |
| Evaluated for use or currently under review for use as a food additive but use in specific food categories not yet established | |
| Not permitted for use as a color additive in food (may be allowed for use in non-food applications or as an additive with other technical effects) | |
| Used to provide color to food, but not evaluated by risk assessor (option does not exist in U.S.) | |
| Delisted/no longer permitted for use in food (may be allowed for use in non-food applications) |
| Approved for use in food (may be limited to certain food categories) | |
| Evaluated for use or currently under review for use as a food additive but use in specific food categories not yet established | |
| Not permitted for use as a color additive in food (may be allowed for use in non-food applications or as an additive with other technical effects) | |
| Used to provide color to food, but not evaluated by risk assessor (option does not exist in U.S.) | |
| Delisted/no longer permitted for use in food (may be allowed for use in non-food applications) |
| Color Additive | Common Identifiers | US | EU | Codex/JECFA |
|---|---|---|---|---|
| Curcumin | Turmeric; turmeric oleoresin; E 100 | |||
| Riboflavin | Riboflavin 5’-phosphate sodium; Riboflavin from Ashbya gossypii; Riboflavin from Bacillus subtilis; synthetic riboflavin; Vitamin B2; E 101; INS 101 | |||
| Tartrazine | FD&C Yellow No. 5; E 102; INS 102 | |||
| Quinoline Yellow | D&C Yellow No. 10; E 104; INS 104 | (1) | ||
| Sunset Yellow FCF | Orange Yellow S; FD&C Yellow No. 6; E 110; INS 110 | |||
| Carmines | Carminic acid; carmine; cochineal extract; E 120; INS 120 | |||
| Azorubine | Carmoisine; E 122; INS 122 | |||
| Amaranth | E 123; INS 123 | |||
| Ponceau 4R | Cochineal Red A; E 124; INS 124 | |||
| Erythrosine | FD&C Red No. 3; E 127; INS 127 | (2) | ||
| Allura Red AC | FD&C Red No. 40; E 129; INS 129 | |||
| Patent Blue V | E 131; INS 131 | |||
| Indigotine | Indigo carmine; FD&C Blue No. 2; E 132; INS 132 | |||
| Brilliant Blue FCF | FD&C Blue No. 1; E 133; INS 133 | |||
| Chlorophylls & Chlorophyllins | E 140; INS 140 | |||
| Chlorophylls & Chlorophyllins, Copper Complexes | Chlorophyllins, copper complexes sodium and potassium salts; Sodium copper chlorophyllin; E 141; INS 141 | |||
| Green S | E 142; INS 142 | |||
| Caramel Colors | Caramel; Caramel I/Plain Caramel; Caramel II/Sulfite caramel; Caramel III/Ammonia caramel; Caramel IV/Sulfite ammonia caramel; E 150a-d; INS 150a-d | |||
| Brilliant Black | Black PN; Brilliant Black BN; E 151; INS 151 | |||
| Vegetable Carbon | E 153; INS 153 | |||
| Brown HT | E 155; INS 155 | |||
| Carotenes | Beta-carotene (natural and synthetic); beta-carotene, synthetic; Carotenes (vegetable); beta-Carotene from Blakeslea trispora; β-Carotene-rich extract from Dunaliella salina; Carrot Oil; E 160a; INS 160a | |||
| Annatto Extracts | Annatto; Annatto extract, bixin-based; norbixin-based; E 160b; INS 160b | |||
| Paprika Extract | Capsanthin; capsorubin; Paprika oleoresin; Paprika; E 160c; INS 160c | |||
| Lycopene | Lycopene synthetic; Lycopene extract from tomato; Lycopene from Blakeslea trispora; Tomato lycopene extract and concentrate; E 160d; INS 160d | |||
| Beta-apo-8’-carotenal | E 160e; INS 160e | |||
| Luteins | Lutein from Tagetes erecta; Lutein esters from Tagetes erecta; Tagetes extract; INS 161b; E 161b | (3) | ||
| Canthaxanthin | E 161g; INS 161g | |||
| Beet Red | Betanin; Beetroot red; Beet powder and dehydrated beets; E 162; INS 162 | |||
| Anthocyanins *specific source approval may differ |
Grape skin extract; Enocianina; Black carrot extract; Blackcurrant extract; Butterfly pea flower extract; Grape color extract; E 163; INS 163 | |||
| Calcium Carbonate | E 170; INS 170(i) | |||
| Titanium Dioxide | INS 171; E 171 | (5) | ||
| Iron Oxides | Iron oxide black; Iron oxide red; Iron oxide yellow; Iron oxides and hydroxides; Synthetic iron oxide; E 172; INS 172 | |||
| Silver | E 174; INS 174 | |||
| Gold | Metallic Gold; E 175; INS 175 | |||
| Soy Leghemoglobin | ||||
| Litholrubine BK | D&C Red No. 7; E 180; INS 180 | (1) | ||
| Spirulina Extract | INS 134 | |||
| Fast Green FCF | FD&C Green 3; INS 143 | |||
| Potassium Aluminium Silicate-based Pearlescent Pigments, Types I-III | PAS-BPP; Mica-based pearlescent pigments, Types I-III; INS 176 | (4) | (6) | |
| Jagua (Genipin-Glycine) Blue | Jagua blue; INS 183 | |||
| Calcium Sulfate | E 516; INS 516 | |||
| Saffron | Crocus Sativus L. | |||
| Ferrous Gluconate | E 579; INS 579 | |||
| Gardenia (Genipin) Blue | INS 165 | (7) | ||
| Fruit Juice & Vegetable Juice | ||||
| Galdieria Extract Blue | (7) | |||
| Safflower Extract | Carthamus Yellow | (7) |
2 Delisted as of January 15, 2027
4 Only allows for titanium dioxide based pearlescent pigments