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Erythrosine (127)

Synonyms: C.I. Food Red 14, FD&C Red No. 3, C.I. (1975) No. 45430

Functional Classes: Colour

Click here to search the FAO JECFA database for the specifications of additive(s) with INS No. 127

Click here to search the WHO JECFA database for evaluation of additive(s) with INS No. 127

GSFA Provisions for Erythrosine

N°

Food Category

Max Level

Notes

04.1.2.7

Candied fruit

200 mg/kg

54: For use in cocktail cherries and candied cherries only.

N°

04.1.2.7

Food Category

Candied fruit

Max Level

200 mg/kg

Notes

54: For use in cocktail cherries and candied cherries only.

05.3.0.0

Chewing gum

50 mg/kg

-

N°

05.3.0.0

Food Category

Chewing gum

Max Level

50 mg/kg

Notes

-

05.4.0.0

Decorations (e.g. for fine bakery wares), toppings (non-fruit) and sweet sauces

100 mg/kg

-

N°

05.4.0.0

Food Category

Decorations (e.g. for fine bakery wares), toppings (non-fruit) and sweet sauces

Max Level

100 mg/kg

Notes

-

04.2.2.7

Fermented vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera) and seaweed products, excluding fermented soybean products of food categories 06.8.6, 06.8.7, 12.9.1, 12.9.2.1 and 12.9.2.3

30 mg/kg

-

N°

04.2.2.7

Food Category

Fermented vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera) and seaweed products, excluding fermented soybean products of food categories 06.8.6, 06.8.7, 12.9.1, 12.9.2.1 and 12.9.2.3

Max Level

30 mg/kg

Notes

-

08.3.0.0

Processed comminuted meat, poultry, and game products

30 mg/kg

290: For use in products conforming to the Standard for Luncheon Meat (CODEX STAN 89-1981) and Cooked Cured Chopped Meat (CODEX STAN 98-1981) at 15 mg/kg to replace loss of colour in product with binders only.

4: For use in decoration, stamping, marking or branding the product only.

XS88: Excluding products conforming to the Standard for Corned Beef (CODEX STAN 88-1981).

N°

08.3.0.0

Food Category

Processed comminuted meat, poultry, and game products

Max Level

30 mg/kg

Notes

290: For use in products conforming to the Standard for Luncheon Meat (CODEX STAN 89-1981) and Cooked Cured Chopped Meat (CODEX STAN 98-1981) at 15 mg/kg to replace loss of colour in product with binders only.

4: For use in decoration, stamping, marking or branding the product only.

XS88: Excluding products conforming to the Standard for Corned Beef (CODEX STAN 88-1981).

08.2.0.0

Processed meat, poultry, and game products in whole pieces or cuts

30 mg/kg

16: For use in glaze, coatings or decorations for fruit, vegetables, meat or fish only.

4: For use in decoration, stamping, marking or branding the product only.

XS96: Excluding products conforming to the Standard for Cooked Cured Ham (CODEX STAN 96-1981).

XS97: Excluding products conforming to the Standard for Cooked Cured Pork Shoulder (CODEX STAN 97-1981).

N°

08.2.0.0

Food Category

Processed meat, poultry, and game products in whole pieces or cuts

Max Level

30 mg/kg

Notes

16: For use in glaze, coatings or decorations for fruit, vegetables, meat or fish only.

4: For use in decoration, stamping, marking or branding the product only.

XS96: Excluding products conforming to the Standard for Cooked Cured Ham (CODEX STAN 96-1981).

XS97: Excluding products conforming to the Standard for Cooked Cured Pork Shoulder (CODEX STAN 97-1981).

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Note: Unless otherwise specified, food additive provisions apply to the food category indicated (e.g. Dairy), as well as to all subcategories of that category (e.g. Cheese, Ripened Cheese, etc.).