Colours are substances which add or restore colour in a food, and include natural constituents of foods and natural sources which are normally not consumed as foods as such and not normally used as characteristic ingredients of food. Preparations obtained from foods and other edible natural source materials obtained by physical and/or chemical extraction resulting in a selective extraction of the pigments relative to the nutritive or aromatic constituents are colours within the meaning of this Regulation.

Code Material CEFF approved
E 100 Curcumin Yes Yes
E 101 Riboflavin, Riboflavin-5'-phosphate Yes Yes
E 102 Tartrazine No No
E 104 Quinoline yellow No No
E 110 Sunset Yellow FCF,Orange Yellow S No No
E 120 Cochineal, Carminic acid, Carmines Yes Yes
E 122 Azorubine, Carmoisine No No
E 123 Amaranth No No
E 124 Ponceau 4R, Cochineal Red A No No
E 127 Erythrosine No No
E 129 Allura Red AC No No
E 131 Patent Blue V No No
E 132 lndigotine, Indigo Carmine No No
E 133 Brilliant Blue FCF No No
E 140 Chlorophylls and chlorophyllins Yes Yes
E 141 Copper complexes of chlorophyll and chlorophyllins Yes Yes
E 150 d Sulphite ammonia caramel Yes Yes
E 142 Green S No No
E 151 Brilliant Black BN; Black PN No No
E 153 Vegetable carbon Yes Yes
E 150 a Plain caramel Yes Yes
E 155 Brown HT No No
E 150 b Caustic sulphite caramel Yes Yes
E 150 c Ammonia caramel Yes Yes
E 160 a Carotenes Yes Yes
E 160 b Annatto; Bixin; Norbixin Yes Yes
E 160 c Paprika extract; Capsanthian; Capsorubin Yes Yes
E 160 d Lycopene Yes Yes
E 160 e Beta-apo-8'-carotenal (C30) Yes Yes
E 161 b Lutein Yes Yes
E 161 g Canthaxanthin Yes Yes
E 162 Beetroot Red, Betanin Yes Yes
E 163 Anthocyanins Yes Yes
E 170 Calcium carbonate Yes Yes
E 171 Titanium dioxide Yes Yes
E 172 Iron oxides and hydroxides Yes Yes
E 173 Aluminium Yes Yes
E 174 Silver Yes Yes
E 175 Gold Yes Yes
E 180 Litholrubine BK No No