Bahaya E120 pd Kanak2 dan tidak halal untuk ummat Islam

The water soluble form is used in alcoholic drinks with calcium carmine, the insoluble form, being used in a wider variety of products. Together with ammonium carmine they can be found in alcoholic drinks, bakery products and toppings, biscuits, desserts, drinks, icings, pie fillings, some varieties of cheddar cheese, sauces and sweets.

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Colourings E100 Curcumin E101 Riboflavin E101a Riboflavin-5'-Phosphate E102 Tartrazine E103 Chrysoine Resorcinol E104 Quinoline Yellow E105 Fast Yellow AB E106 Riboflavin-5-Sodium Phosphate E107 Yellow 2G E110 Sunset Yellow FCF E111 Orange GGN E120 Cochineal, Carminic acid, Carmines E121 Orcein, Orchil E122 Carmoisine, Azorubine E123 Amaranth E124 Ponceau 4R, Cochineal Red A, Brilliant Scarlet 4R E125 Scarlet GN E126 Ponceau 6R E127 Erythrosine E128 Red 2G E129 Allura Red AC E130 Indanthrene blue RS E131 Patent Blue V E132 Indigo carmine, Indigotine E133 Brilliant Blue FCF E140 Chlorophylls and Chlorophyllins E141 Copper complexes of chlorophylls and chlorophyllins E142 Greens S E150a Plain Caramel E150b Caustic sulphite caramel E150c Ammonia caramel E150d Sulphite ammonia caramel E151 Black PN, Brilliant Black BN E152 Black 7984 E153 Carbon black, Vegetable carbon E154 Brown FK, Kipper Brown E155 Brown HT, Chocolate brown HT E160a Alpha-carotene, Beta-carotene, Gamma-carotene E160b Annatto, bixin, norbixin E160c Capsanthin, capsorubin, Paprika extract E160d Lycopene E160e Beta-apo-8'-carotenal (C 30) E160f Ethyl ester of beta-apo-8'-carotenic acid (C 30) E161a Flavoxanthin E161b Lutein E161c Cryptoxanthin E161d Rubixanthin E161e Violoxanthin E161f Rhodoxanthin E161g Canthaxanthin E162 Beetroot Red, Betanin E163 Anthocyanins E170 Calcium carbonate E171 Titanium dioxide E172 Iron oxides and hydroxides E173 Aluminium E174 Silver E175 Gold E180 Pigment Rubine, Lithol Rubine BK E181 Tannin E579 Ferrous gluconate E585 Ferrous lactate

• E100 Curcumin
  
  Curcumin provides a water soluble orange-yellow colour. It is a natural extract obtained by solvent extraction from the dried rhizomes of turmeric (used in Indian cuisine as a flavouring agent). Curcumin may be used to compensate for fading of natural colouring in pre-packed foods. Recognised as an anticarcinogenic agent during laboratory tests.
  
  Typical products include fish fingers, fizzy drinks, butter and other dairy produce, cakes and biscuits, margarine, processed cheese, curry powder, cooking oil, sweets, cereals and sauces.
  
  

  Other names:	1,7-bis(4-hydroxy-3-methoxyphenyl)-1,6-heptadiene-3,5-dione.
  Molecular formula:	[HOC6H3(OCH3)CH:CHCO]2CH2
  CAS No:	458-37-7
  Physical appearance:	orange crystalline powder
  Melting point:	180 C

  
  Journal Articles and References
  
  
• E101 Riboflavin (Vitamin B2), formerly called lactoflavin (Vitamin G)
  
  Riboflavin is an essential dietary requirement, as it aids in the metabolism of fats, carbohydrates and proteins. It is also needed for other functions including red blood cell formation, respiration, antibody production and general well-being. Activation of vitamin B6 and folic acid require riboflavin. Riboflavin has been found to aid in the treatment of eye disorders, e.g. cataracts. It is found naturally in liver, kidneys, eggs, milk but is destroyed upon exposure to light. It is manufactured industrially using yeast or other fermenting organisms, used as a yellow colouring and as vitamin fortification, but is difficult to incorporate into most foods due to poor solubility.
  
  Typical products include cereals, sauces, vitamin supplements, soups.
  
  Journal Articles and References
  
  
• E101a Riboflavin-5'-Phosphate
  
  Riboflavin-5'-phosphate is chemically prepared from Riboflavin (converted to free Riboflavin upon ingestion), and is used to provide vitamin B2 enrichment, also a yellow colour. It may be used in preference to Riboflavin due to better solubility, however it is more expensive.
  
  Typical products include milk products, jams, sugar products.
  
  
• E102 Tartrazine
  
  Tartrazine is a yellow synthetic azo dye, and is responsible for a large number of allergic reactions including migraine, blurred vision, itching, rhinitis and skin blotching. Asthmatics and aspirin intolerant sufferers appear to be particularly at risk. Tests have shown that in large doses, tartrazine will raise the plasma histamine levels of healthy adults. There is a suspected link between hyperactivity in children and tartrazine. Other commercial uses include as a 0.01% solution in EtOH for photometric determination of Pd, a dye for wool and silk.
  
  Typical products include fizzy drinks, fruit squash and other commercially made beverages, puddings, cakes, sauces, soups, sweets, jelly, ice cream, jams, lemon and honey products and many other convenience foods.
  
  

  Other names:	4,5-Dihydro-5-oxo-1-(4-sulfophenyl)-4-[(4-sulfophenyl)azo]-1H-pyrazole- 3-carboxylic acid 5-Hydroxy-1-(4-sulfophenyl)-4-[(4-sulfophenyl)azo]pyrazole-3-carboxylic acid
  Physical appearance:	Crystalline.

  
  Journal Articles and References
  
  
• E103 Chrysoine Resorcinol
  
  
• E104 Quinoline Yellow
  
  Quinoline yellow is a synthetic 'coal tar' dye, prepared by sulfonating 2-(2-quinolyl) indan-1,3-dione, and the product is essentially sodium salts of a mixture of disulfonates, monosulfonates and trisulfonates of the dione. The calcium and potassium salts may also be permitted. Quinoline Yellow is used to give a yellow to greenish yellow colour. May induce an allergic reaction.
  
  Typical products include ice lollies, scotch eggs, smoked fish.
  
  
  

  Chemical formula:	C18H9N Na2O8S2 (principal component)
  Physical appearance:	Yellow powder.

  
  
  
• E105 Fast Yellow AB
  
  
  
  
• E106 Riboflavin-5-Sodium Phosphate
  
  
• E107 Yellow 2G
  
  Yellow 2G is a synthetic 'coal tar' dye and also an azo dye, used to give a yellow colour to food, although the EEC is proposing a total ban as there are links between Yellow 2G and allergic reactions, particularly amongst those suffering from asthma or aspirin intolerance. It is also used commercially in printing inks.
  
  

  Chemical formula:

  HOC6H3(CH3)N=NC6H4NHC(O)CH3

  
  
• E110 Sunset Yellow FCF, Orange Yellow S
  
  Sunset Yellow FCF is a synthetic 'coal tar' and azo dye used to give a yellow colour in food, particularly food which is heat treated. Allergic reactions may result, especially in individuals with aspirin intolerance or asthma, and these ractions include gastric upset, vomiting, 'nettle' rash and swelling of the skin. Sunset yellow consists primarily of disodium 2-hydroxy-1(4 sulfonatophenylazo) naphthalene-6-sulfonate, although the calcium and potassium salts are also used.
  
  Typical products include orange squash, jelly, jam, cake, sweets, soups, desert mixes, yogurt, ice lollies, sauces.
  
  

  Other names:	Disodium 2-hydroxy-1-(4-sulfonatophenylazo)napthalene-6-sulfonate
  Chemical formula:	C16H10N2Na2O7S2

  
  
• E111 Orange GGN
  
  
• E120 Cochineal, Carminic acid, Carmines
  
  Cochineal is a natural red colour obtained by crushing of the female Dactilopius coccus, a cactus-dwelling insect indigenous to Central America. The dye is expensive due to the sheer quantity of shells required to produce a small amount. Alcoholic drinks may contain the water soluble form (ammonium carmine), but the insoluble calcium carmine is found in a many more products. Other commercial uses include as an antineoplastic agent, as a 0.025% solution in concentrated H2SO4 for photometric and fluorimetric determination of B, as an indicator and diagnostic agent (gives colour reactions with Mg, Ge, Pb, Zr, Th, Mo, U). E120 has been linked to the cause of allergic reactions.
  
  Typical products include alcoholic beverages, dyed cheeses, puddings, icings, sweets, sauces, fizzy drinks, cakes, soups and pie fillings.
  
  

  Other names:	C. I. Natural Red 4
  Chemical formula:	C22H20O13
  CAS NO.:	1260-17-9
  Physical appearance:	bright red powder

  
  Journal Articles and References
  
  
• E121 Orcein, Orchil
  
  
  Orcein and orchil are colourings derived from archil, the lichen Rocella tinctoria. Orcinol is derived from the lichen and then converted to orcein (a reddish-brown dye, also used as a microscopical stain) by the action of aqueous ammonia and air. Orchil is a purple-blue dye. Orcein is a mixture of compounds with a phenoxazone structure, composed of hydroxy-orceins, amino-orceins and amino-orceinimines (see molecular diagrams). Hans Musso (1925-1988) published many papers about orcein.
  
  

  Other names:	C.I. natural red 28
  Molecular formula:	C28H24N2O7
  CAS No:	1400-62-0
  Physical appearance:	dark brown crystals
  Other information:	Harmful if swallowed, inhaled or absorbed through the skin.

  
  
  
• E122 Carmoisine, Azorubine
  
  Carmoisine is a synthetic azo dye used to give a red colour to foods, especially those which require heat treatment. There may be adverse reactions to this dye from people with asthma or aspirin intolerance, including nettle rash and water retention. It is also used in photometric determination of Mg, Pd, Cu, Sn, Cr.
  
  Typical products include marzipan, puddings, cakes, jams, sauces, sweets, yogurt, soups.
  
  

  Chemical formula:

  C20 H14 N2 O7 S2 . 2 Na (Derived)

  
  Journal Articles and References
  
  
• E123 Amaranth
  
  Amaranth is a purple-red synthetic coal tar or azo dye, which in addition to colouring in food, is used in dyeing and colour photography. As amaranth is an azo dye it is recommended that people who suffer from asthma or aspirin intolerance avoid it. Amaranth may cause a skin rash.
  
  Typical products include soups, gravy granules, tinned fruit, jams, cake mixes and deserts.
  
  

  Chemical formula:	C20 H14 N2 O10 S3 . 3 Na (Derived)
  Appearance:	dark red-brown powder.
  Other names:	Trisodium 2-hydroxy-1-(4-sulfonato-1-naphthylazo) naphthalene-3,6-disulfonate.

  
  Journal Articles and References
  
  
• E124 Ponceau 4R, Cochineal Red A, Brilliant Scarlet 4R
  
  Ponceau 4R is a red synthetic coal tar and azo dye, which appears to cause an allergic reaction in sensitive people, particularly asthma sufferers and those intolerant to aspirin.
  
  Typical products include packet desert mixes, toppings, tinned fruit, soups, salami.
  
  

  Chemical formula:	C20H14N2O10S3
  Physical appearance:	bright red powder.
  Other names:	7-Hydroxy-8-[(4-sulfo-1-naphthalenyl)azo]-1,3-naphthalenedisulfonic acid.

  
  Journal Articles and References
  
  
• E125 Scarlet GN
  
  
• E126 Ponceau 6R
  
  Ponceau 6R is not commonly used, although it has been recommended for staining fibrin with the MSB (Martius, Scarlet and Blue), a reliable trichrome technique.
  
  

  Chemical formula:

  C20H12N2O7S2Na2

  
  
• E127 Erythrosine
  
  Erythrosine is a cherry-pink/red synthetic coal tar dye. As well as being used as a food colouring, erythrosine is also used in printing inks, as a biological stain, and for extraction-photometric determination of K, Cd, Pb, Mn, Zn, Ag. It also serves as an adsorption and fluorescent indicator, a dental plaque disclosing agent and a radiopaque medium. It has been suggested that erythrosine may affect thyroid activity due the presence of iodine in the molecule which may be released upon degradation, and that erythrosine may be carcinogenic. The chemical can cause phototoxicity (sensitivity to light).
  
  Typical products include artificially coloured cherries, strawberries and rhubarb, packet deserts, biscuits, cakes, spreads and pates, processed cooked meat.
  
  

  Chemical formula:	2 C20 H6 I4 O5 . 4 Na (Derived).
  Other names:	3',6'-Dihydroxy-2',4',5',7'-tetraiodospiro[isobenzofuran-1(3H),9'(9H)-xanthen]-3-one.

  
  Journal Articles and References
  
  
• E128 Red 2G
  
  Red 2G is a synthetic red coal tar and azo dye, which is used particularly in meat products. The latter may contain sulfur dioxide and metabisulfite which normally have a bleaching effect, but Red 2G is relatively unaffected. There is evidence that Red 2G can be converted to aniline in the gut. Laboratory tests have shown that Aniline causes anaemia in rats, as it affects haemoglobin in red blood cells.
  
  Typical products include processed meats, jams, soft drinks.
  
  
• E129 Allura Red AC
  
  Allura Re AC is a red synthetic azo dye which was introduced to replace Amaranth. Any allergic reaction to this dye is small compared to reactions to other azo dyes, although asmatics and aspirin intolerant people are still at risk.
  
  Typical products include biscuits and cakes.
  
  

  Other names:	6-Hydroxy-5-[(2-methoxy-5-methyl-4-sulfophenyl)azo]-2-naphthalenesulfonic acid.
  Appearance:	dark red powder.

  
  Journal Articles and References
  
  
• E130 Indanthrene blue RS
  
  Indanthrene is a blue dye, the compounds and derivatives of which are used as vat dyestuffs.
  
  

  Other names:	6,15-Dihydro-5,9,14,18-anthrazinetetrone.
  Chemical formula:	C28 H14 N2 O4
  Appearance:	blue needles with metallic lustre.
  Melting point:	470 - 500 C

  
  
• E131 Patent Blue V
  
  Patent Blue V is a synthetic blue-violet coal tar dye used only moderately in the food industry. It is mainly used to colour the lymph vessels, and as a cardiovascular investigative dye. Hypersensitivity reactions reported include itching and nettle rash, nausea, low blood pressure, and in rare cases anaphylactic shock. Patent Blue V is also used as an acid base indicator.
  
  Typical products include scotch eggs.
  
  

  Other names:	N-[4-[[4-(Diethylamino)phenyl](2,4-disulfophenyl) methylene]-2,5-cyclohexadien-1-ylidene]-N- ethylethanaminium, acid blue V.
  Chemical formula:	C54H62CAN4O14S4
  CAS NO.:	129-17-9
  Appearance:	violet powder.
  Other information:	Harmful if swallowed, inhaled or absorbed through skin. Causes irritation.

  
  Journal Articles and References
  
  
• E132 Indigo carmine, Indigotine
  
  Indigo carmine is a blue synthetic coal tar dye, used not only in the food and cosmetics industries but also as a diagnostic aid (e.g. in kidney function tests), as a titrimetric indicator of Cr(II), Sn(II), Fe(III), and Ti(III). Indigo carmine is also used as a photometric detector, and a biological stain. It is normally produced by a synthesis of indoxyl by fusion of sodium phenylglycinate in a mixture of caustic soda and sodamide. The chemical structure of indigo was determined by Prussian chemist J. F. W. Adolf von Baeyer in 1883.
  
  Typical products include milk deserts, sweets, biscuits.
  
  

  Chemical formula:	C16H8N2Na2O8S2
  CAS No:	860-22-0
  Appearance:	dark blue powder
  Other information:	Indigo Carmine consists essentially of a mixture of disodium 3,3' dioxo - 2,2' -bi-indolylidene-5,5' - disulfonate, disodium 3,3' - dioxo-2,2' - bi-indolyldene-5,7'-disulfonate. Indigo carmine exists as a sodium salt, although the calcium and potassium salts are also permitted. Harmful if swallowed, inhaled or absorbed through the skin.

  
  
• E133 Brilliant Blue FCF
  
  Brilliant blue is a blue synthetic coal tar dye which can be used together with tartrazine to give shades of green. It is also used in inks, as a fabric and wool dye, and to stain proteins.
  
  Journal Articles and References
  
  
• E140 Chlorophylls and Chlorophyllins:
  
  Commercially available chlorophyll contains other plant pigments, fatty acids and phosphatides, and maybe other oils, fats and waxes. Chlorophyll is an example of a naturally occurring ionophore. It is a tetradentate ligand that binds to an Mg ion through coordination with nitrogen. Chlorophyll is used as a source of olive/dark-green colour, it is susceptible to fading.
  
  Typical products include soaps, preserved fruits and vegetables, sweets, soups, ice cream, sauce mixes.
  
  Journal Articles and References
  
  
• E141 Copper complexes of chlorophylls and chlorophyllins
  
  The Mg ion in chlorophyll is substituted by Cu to give a more stable olive green colouring. Chlorophyllins contain other related substituted plant pigments, and provide a water-soluble green colour.
  
  Typical products include preserved green fruits and vegetables, sauce mixes, soups, ice cream, sweets.
  
  
• E142 Greens S
  
  A green synthetic coal tar dye.
  
  Typical products include mint jelly, tinned peas.
  
  
• E150a Plain Caramel
  
  Caramel colouring is produced by heat treatment of carbohydrates such as glucose syrup and sucrose, in the presence of ammonia, ammonium sulphate, sulphur dioxide or sodium hydroxide. The types of caramel colour available include plain (spirit) caramel (prepared by controlled heat treatment of carbohydrates with or without an acid or base), caustic sulphite caramel (produced by heat treatment of carbohydrates with sulphur containing compounds), ammonia caramel (heat treatment in the presence of ammonia) and sulphite ammonia caramel.
  
  typical products include biscuits, cakes, doughnuts, flour products, chocolate products, fizzy drinks, beer, wine, sweets, crisps, bread, pates, ice cream, sauces, pickles, preserves, vegetable protein and similar meat substitutes.
  
  
• E150b Caustic sulphite caramel
  
  See E150a.
  
  
• E150c Ammonia caramel
  
  See E150a.
  
  
• E150d Sulphite ammonia caramel
  
  See E150a.
  
  
• E151 Black PN, Brilliant Black BN
  
  A black synthetic coal tar and azo dye.
  
  Typical products include blackcurrant sauces and drinks, brown sauce.
  
  
• E152 Black 7984
  
  
• E153 Carbon black, Vegetable carbon
  
  This black pigment is most commonly derived from plant material, but other sources include activated charcoal or animal charcoal.
  
  Typical products include liquorice, fruit juice and squash, jelly, jam.
  
  
• E154 Brown FK, Kipper Brown
  
  A mixture of six synthetic azo dyes, which combine to produce a brown coloured additive. It is mainly used to give fish flesh a healthy pigment which will not leach or fade during cooking.
  
  Typical products include smoked and cured fish, crisps, cooked meats.
  
  
• E155 Brown HT, Chocolate brown HT
  
  A brown synthetic coal tar and azo dye used as a substitute for colouring provided by cocoa or caramel. May cause an allergic reaction in asthmatics, aspirin sensitive people and other sensitive individuals.
  
  Typical products include foods where a chocolate colour is required, e.g. cakes and biscuits.
  
  
• E160a Alpha-carotene, Beta-carotene, Gamma-carotene
  
  Carrots, green leafy vegetables and tomatoes are very good sources of natural carotene which is chemically extracted and is comprised of a mixture of beta-, alpha- and gamma-carotene. Natural carotene, an orange-yellow colouring, contains mainly beta-carotene which has vitamin A as its natural degradation product. Carotene colouring fades on exposure to light.
  
  Typical products include fruit juices and squashes, cakes, desserts, butter and margarine.
  
  
• E160b Annatto, bixin, norbixin
  
  Annatto is a vegetable dye that is peach in colour and may be used as a substitute for tartrazine. Annatto is derived from the seed coats of the Annatto tree and may be water soluble or oil soluble. Water soluble annatto contains bixin, a carotenoid and the main colourant which may be interconverted by hydrolysis to norbixin. Water soluble annatto contains sodium or potassium salts of norbixin as the major colourant. Annatto, bixin and norbixin can be used in a great variety of foods due to being either oil or water soluble.
  
  Typical products include soft drinks, fruit fillings, cheese, spreads and sauces, oil, cakes, butter and margarine, pastry, crisps, ice cream and lollies, smoked fish.
  
  
• E160c Capsanthin, capsorubin, Paprika extract
  
  Capsanthin, found in paprika extract, is a red to orange coloured spice derived from the pods and seeds of the red pepper (Capsicum annuum). Paprika extract also contains capsanthin. Capsanthin may be added to poultry feed to enhance egg yolk colour.
  
  Typical products include eggs, meat products.
  
  
• E160d Lycopene
  
  Lycopene is a natural red colour derived from tomatoes.
  
  
• E160e Beta-apo-8'-carotenal (C 30)
  
  This is a synthetic yellow-red colourant, no adverse health effects are known.
  
  Typical products include processed cheese.
  
  
• E160f Ethyl ester of beta-apo-8'-carotenic acid (C 30)
  
  A derivative of E160e, this orange-yellow colouring has no obvious health effects.
  
  Typical products include processed cheese.
  
  
• E161a Flavoxanthin
  
  Flavoxanthin is a xanthophyll, providing a natural yellow colour. Xanthophylls are mixtures of hydroxy derivatives of alpha-, beta- and gamma-carotenes, their natural epoxides and fatty acid esters. Flavoxanthin is consumed as part of a normal diet.
  
  
• E161b Lutein
  
  Lutein is a xanthophyll (see E161a) that provides a yellow-red colour. It is related to carotene (E160a) and is normally found in green leaves so is available as a natural plant extract. Forms part of a normal diet.
  
  Typical products include egg yolks (lutein is fed to poultry to enhance yolk colour).
  
  
• E161c Cryptoxanthin
  
  Cryptoxanthin is a xanthophyll (see E161a) and is found naturally in members of the potato and tomato family, as well as in egg yolks and butter. It provides a natural yellow colour but is not available for commercial colouring use. Forms parts of a normal diet.
  
  
• E161d Rubixanthin
  
  Rubixanthin is a xanthophyll (see E161a) that provides a natural yellow colour in foods consumed as part of a normal diet, however it is not commercially available.
  
  
• E161e Violoxanthin
  
  Violoxanthin is a xanthophyll (see E161a) that provides a natural yellow colour, however it is not commercially available. Found in abundance in yellow pansies.
  
  
• E161f Rhodoxanthin
  
  Rhodoxanthin is a xanthophyll (see E161a) found naturally in yew tree seeds. It is yellow in colour. Not commercially available.
  
  
• E161g Canthaxanthin
  
  Canthaxanthin is a natural orange xanthophyll (see E161a) isolated from some mushrooms, crustacea, fish and also flamingo feathers. It is used to enhance the colour of fish flesh, particularly trout and salmon. There is some evidence that prolonged ingestion of canthaxanthin in large amounts may cause spotting of the retina.
  
  Typical products include tanning products, sauces, fish, preserves, breadcrumbs, sweets.
  
  
• E162 Beetroot Red, Betanin
  
  Beetroot red is the natural purplish red extract of beetroot, which is instable and hence not useful for most food processing applications. Beetroot red may contain sodium nitrate.
  
  Typical products include soup, tomato products, bacon products, desserts, sauces, jams, sweets, jelly.
  
  
• E163 Anthocyanins
  
  Anthocyanins are natural red, blue or violet plant pigments present in the cell sap of many flowers, fruits and vegetables. They may contain a wide range of compounds including anthocyanin, tartaric acid, tannins, sugars and minerals.
  
  Typical products include soft drinks, pickles, soups, dairy products, jelly, fruit desserts, sweets.
  
  
• E170 Calcium carbonate
  
  Calcium carbonate occurs naturally and may be used in wine as an acidity regulator, as well as a firming agent for preserved fruit and vegetables. The most common form of calcium carbonate is limestone. Other forms include chalk, marble, corals and calcite. Limestone is a major building material as quick lime (CaO) and slaked lime (Ca(OH)2) are derived from it. Specially precipitated CaCO3 is extensively used in the paper industry as it adds brightness, opacity, ink receptivity and smoothness to the finished product. Calcium carbonate is also used as a filler in rubbers, latex, paints and enamels, and in plastics, as well as finding use as a mild abrasive in toothpastes and an antacid. High levels of ingestion may result in flatulence, constipation, haemmorrhoids and bleeding anal fissures.
  
  Typical products include tinned fruit and vegetables, wine, vitamin supplements, bread, cakes and other flour products.
  
  

  Other names:	limestone, marble, calcite, chalk
  Molecular formula:	Ca CO3
  CAS No:	471-34-1
  Physical appearance:	white or colourless crystals
  Melting point:	825 C
  Other information:	Dust may cause irritation

  
  Journal Articles and References
  
  
• E171 Titanium dioxide
  
  Titanium dioxide may be used in food to give opacity. No adverse effects are known, and the compound is chemically inert. The manufacture of paint constitutes the major use of titanium dioxide, but it is also used as a paper coating and as a filler in rubber and plastics. The most common form of titanium dioxide at room temperature is the rutile structure, which is a slightly distorted hcp of O atoms with half octahedral holes filled by Ti atoms. Fine particles may be used to produce high opacity films as titanium dioxide has an exceptionally high refractive index in the visible region. Naturally occurring forms of titanium dioxide are usually impure, hence the sulphate process or the chloride process are normally used to harvest an acceptable purity of compound.
  
  Typical products include sweets, pharmaceutical tablets and vitamin supplements, sauces and cheese.
  
  

  Other names:	tiox, unitane, horse head A-420, titan white, numerous trade names
  Molecular formula:	Ti O2
  CAS No:	1317-70-0
  Physical appearance:	white powder
  Melting point:	1855 C
  Other information:	May be harmful or act as an irritant.

  
  Journal Articles and References
  
  
• E172 Iron oxides and hydroxides
  
  Alpha-Fe2O3 occurs naturally as the mineral haematite. Together the iron oxides and hydroxides are used to provide red, orange, yellow, brown and black pigments, with the iron not being actively available to body tissues. Iron(III) oxide is also used as a major source of elemental iron in industry. Alpha-iron(III)oxide has the corundum structure.
  
  Typical products include fish and meat pastes, packet desserts, soups.
  
  

  Other names:	ferric oxide, red iron oxide, iron (2+) oxide
  Molecular formula:	Fe2 O3
  CAS No:	1309-37-1
  Physical appearance:	red to reddish-brown powder
  Melting point:	1565 C
  Other information:	Dust may act as an irritant.

  
  Journal Articles and References
  
  
• E173 Aluminium
  
  Aluminium is a naturally occurring element, present in a normal healthy diet. It is used in food as a metallic surface coating. There is evidence that aluminium accumulation in body cells could be toxic and linked to Parkinson-type diseases, or that skeletal deformations could occur. Pure aluminium is a silvery-white metal that is capable of taking a high polish, has high thermal and electrical conductivity, has excellent corrosion resistance, is non-magnetic, malleable and ductile. It is the most commonly occurring metal in the earth's crust (8.3% by weight), and as well as being used in the food industry, is also used in the construction and aerospace industries, in aerosol cans and foil.
  
  Production of Al metal involves the following:
  (i) extraction, purification and dehydration of bauxite;
  (ii) the electrolysis of Al2O3 dissolved in molten cryolite.
  
  Typical products include sugar coated flour confectionery, silver coated tablets.
  
  

  Other names:	aluminum
  Molecular formula:	Al
  CAS No:	7429-90-5
  Physical appearance:	silver foil, shot or powder
  Melting point:	660 C
  Other information:	May be harmful by ingestion or inhalation.

  
  Journal Articles and References
  
  
• E174 Silver
  
  Silver is used in food to give a metallic surface colour. However prolonged consumption may lead to argyria, a blue-grey skin. The greatest source of silver now is as a by product in the manufacture of non-ferrous metals such as Cu, Pb, Zn. Silver is usually obtained from crushed silver bearing ore. The actual method of recovery from the ore depends on which metal is predominant in the ore but normally ends by electrolysis using one of two techniques, either the Moebius or Thum Balbach systems. Silver is used extensively in the photographic industry, as well as in silverware and jewellery, electrically, for silvering mirrors and in batteries.
  
  Typical products include sugar coated flour confectionery.
  
  

  Other names:	Argentum, shell silver, silver shot
  Molecular formula:	Ag
  CAS No:	7440-22-4
  Physical appearance:	lustrous soft white metal
  Melting point:	961 C
  Boiling point:	2155 C
  Other information:	Solid silver presents few health hazards. Repeated long-term exposure to silver dust can cause permanent blue-grey staining of eyes, mouth, throat and skin, and may cause eye damage.

  
  Journal Articles and References
  
  
• E175 Gold
  
  Gold is used in food to give a metallic surface colour which is very unreactive, however it is also very expensive. Gold is produced by crushing gold-containing rock, the grains of gold are then extracted either by the cyanide process or by amalgamation with mercury. Gold is used to settle international debts, but other uses include manufacture of jewellery, in dentistry, the electronics industry and in the aerospace industry.
  
  Typical products include sugar coated flour confectionery.
  
  

  Other names:	gold leaf, gold foil, burnish gold
  Molecular formula:	Au
  CAS No:	7440-57-5
  Physical appearance:	yellow metal
  Melting point:	1065 C
  Boiling point:	2808 C
  Other information:	Tumorigenic effects have been observed in tests with laboratory animals.

  
  Journal Articles and References
  
  
• E180 Pigment Rubine, Lithol Rubine BK
  
  Pigment rubine is a reddish coloured azo dye, used solely for colouring cheese rind. May affect people who suffer from asthma, rhinitis or the skin disease urticaria.
  
  Typical products include cheese.
  
  
• E181 Tannin
  
  
• E579 Ferrous gluconate
  
  
• E585 Ferrous lactate
  
  resourch : http://www.chm.bris.ac.uk/webprojects2001/anderson/colourings.htm

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