GSFA Online
Updated up to the 48th Session of the Codex Alimentarius Commission (2025)

Food Additive Search Results

Found 52 additives having the functional class "Colour":

INS No. Food Additive or Group Acceptable in Foods Conforming to the Following Commodity Standards
160c(ii) Paprika extract
129 Allura red AC
123 Amaranth
160b(i) Annatto extracts, bixin-based
160b(ii) Annatto extracts, norbixin-based
122 Azorubine (Carmoisine)
162 Beet red
CS 322R-2015
CS 306-2011
CS 256-2007
CS 283-1978
CS 249-2006
CS 221-2001
CS 298R-2009
CS 260-2007
CS 355R-2023
CS 117-1981
CS 258R-2007
CS 319-2015 (special holiday pack canned pears only)
151 Brilliant black (Black PN)
133 Brilliant blue FCF
155 Brown HT
170(i) Calcium carbonate
CS 347-2019
CS 117-1981 (anticaking agents in dehydrated products only)
CS 281-1971
CS 309R-2011
CS 256-2007
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 249-2006
CS 243-2003 (stabilizer only)
CS 298R-2009
CS 87-1981
CS 282-1971
CS 273-1968
CS 353-2022
CS 352-2022
CS 141-1983
CS 322R-2015
CS 251-2006
CS 343-2021
CS 327-2021
CS 306-2011
CS 283-1978
CS 250-2006
CS 221-2001
CS 263-1966, CS 264- 1966, CS 265-1966, CS 266-1966, CS 267-1966, CS 268-1966, CS 269- 1967, CS 270-1968, CS 271-1968, CS 272- 1968 (for use in cheese mass only for these standards)
CS 260-2007
CS 252-2006
CS 323R-2017
CS 319-2015
CS 290-1995
CS 105-1981
CS 262-2006 (for use in cheese mass only)
CS 355R-2023
CS 344-2021
CS 291-2010
CS 275-1973
516 Calcium sulfate
CS 322R-2015
CS 243-2003 (acidity regulator only)
CS 309R-2011
CS 306-2011
CS 256-2007
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 249-2006
CS 298R-2009
CS 260-2007
CS 323R-2017
CS 319-2015
CS 355R-2023
CS 291-2010
CS 117-1981
161g Canthaxanthin
150a Caramel I – plain caramel
CS 322R-2015
CS 306-2011
CS 256-2007
CS 249-2006
CS 260-2007
CS 298R-2009
CS 355R-2023
CS 117-1981
CS 258R-2007
CS 319-2015 (special holiday pack canned pears only)
150b Caramel II - sulfite caramel
150c Caramel III - ammonia caramel
150d Caramel IV - sulfite ammonia caramel
120 Carmines
160e Carotenal, beta-apo-8'-
160a(iv) β-Carotene-rich extract from Dunaliella Salina
160a(iii) beta-Carotenes, Blakeslea trispora
160a(i) beta-Carotenes, synthetic
160a(ii) beta-Carotenes, vegetable
141(ii) Chlorophyllin copper complexes, potassium and sodium salts
140 Chlorophylls
CS 322R-2015
CS 306-2011
CS 256-2007
CS 221-2001
CS 298R-2009
CS 260-2007
CS 263-1966, CS 264-1966 (for use in cheese mass only for these standards)
CS 283-1978 (for green marbled cheeses only)
CS 262-2006 (for use in cheese mass only)
CS 355R-2023
CS 262-2006 (see functional class table in CXS 262-2006)
CS 117-1981
CS 258R-2007
CS 319-2015 (special holiday pack canned pears only)
141(i) Chlorophylls, copper complexes
100(i) Curcumin
127 Erythrosine
143 Fast green FCF
163(ii) Grape skin extract
132 Indigotine (Indigo carmine)
172(i) Iron oxide, black
172(ii) Iron oxide, red
172(iii) Iron oxide, yellow
183 Jagua (genipin-glycine) blue (Jagua blue)
161b(iii) Lutein esters from Tagetes erecta
CS 322R-2015
CS 298R-2009
CS 260-2007
CS 87-1981 (for use in surface decoration only)
CS 355R-2023
CS 306-2011
CS 256-2007
CS 117-1981
CS 258R-2007
161b(i) Lutein from Tagetes erecta
CS 322R-2015
CS 260-2007
CS 298R-2009
CS 87-1981 (for use in surface decoration only)
CS 355R-2023
CS 306-2011
CS 256-2007
CS 117-1981
CS 258R-2007
160d(iii) Lycopene, Blakeslea trispora
CS 322R-2015
CS 298R-2009
CS 260-2007
CS 355R-2023
CS 306-2011
CS 256-2007
CS 117-1981
CS 258R-2007
CS 319-2015 (special holiday pack canned pears only)
160d(i) Lycopene, synthetic
CS 322R-2015
CS 306-2011
CS 256-2007
CS 298R-2009
CS 260-2007
CS 355R-2023
CS 117-1981
CS 306-2011 (at 390 mg/kg)
CS 258R-2007
CS 319-2015 (special holiday pack canned pears only)
160d(ii) Lycopene, tomato
CS 322R-2015
CS 298R-2009
CS 260-2007
CS 355R-2023
CS 306-2011
CS 256-2007
CS 117-1981
CS 258R-2007
CS 319-2015 (special holiday pack canned pears only)
124 Ponceau 4R (Cochineal red A)
104 Quinoline yellow
101(ii) Riboflavin 5'-phosphate sodium
CS 322R-2015
CS 306-2011
CS 256-2007
CS 243-2003 (flavoured products only, at 300 mg/kg)
CS 283-1978
CS 249-2006
CS 263-1966
CS 221-2001
CS 298R-2009
CS 260-2007
CS 264-1966
CS 355R-2023
CS 117-1981
101(iv) Riboflavin from Ashbya gossypii
CS 322R-2015
CS 306-2011
CS 256-2007
CS 243-2003 (flavoured products only, at 300 mg/kg)
CS 283-1978
CS 249-2006
CS 221-2001
CS 263-1966
CS 298R-2009
CS 260-2007
CS 264-1966
CS 355R-2023
CS 117-1981
101(iii) Riboflavin from Bacillus subtilis
CS 322R-2015
CS 306-2011
CS 256-2007
CS 243-2003 (flavoured products only, at 300 mg/kg)
CS 283-1978
CS 249-2006
CS 221-2001
CS 263-1966
CS 298R-2009
CS 260-2007
CS 264-1966
CS 355R-2023
CS 117-1981
101(i) Riboflavin, synthetic
CS 322R-2015
CS 306-2011
CS 256-2007
CS 243-2003 (flavoured products only, at 300 mg/kg)
CS 283-1978
CS 249-2006
CS 263-1966
CS 221-2001
CS 298R-2009
CS 260-2007
CS 264-1966
CS 355R-2023
CS 117-1981
134 Spirulina Extract
CS 322R-2015
CS 298R-2009
CS 260-2007
CS 355R-2023
CS 306-2011
CS 256-2007
CS 117-1981
CS 258R-2007
110 Sunset yellow FCF
181 Tannic acid (Tannins)
102 Tartrazine
171 Titanium dioxide
CS 322R-2015
CS 306-2011
CS 272-1968 (for use in cheese mass only for these standards)
CS 256-2007
CS 283-1978
CS 221-2001
CS 298R-2009
CS 260-2007
CS 262-2006 (for use in cheese mass only)
CS 355R-2023
CS 262-2006 (see functional class table in CXS 262-2006)
CS 117-1981
CS 258R-2007
CS 275-1973
CS 319-2015 (special holiday pack canned pears only)
161h(i) Zeaxanthin, synthetic
CS 322R-2015
CS 260-2007
CS 298R-2009
CS 87-1981 (for use in surface decoration only)
CS 243-2003 (flavoured products only, at 150 mg/kg)   
CS 355R-2023
CS 306-2011
CS 256-2007
CS 117-1981

Items in uppercase (e.g. PHOSPHATES) refer to food additive groups.

Additives marked with an asterisk ("*") indicate synonyms for official names. Click to view official name and other details.

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