Amaranth

E number E123INS 123CAS 915-67-3

Listed as a colour by Canada, Codex and the EU.

Listed as colours (CA, EU, Codex)
Chemical structure of Amaranth, from PubChem compound 13506
Structure from PubChem CID 13506 (National Library of Medicine, public domain). A depiction of one compound: where a listing covers a family, or a substance has no single structure, this page shows none.

Amaranth is a synthetic dark red azo dye. It was certified in the United States as FD&C Red No. 2 until the FDA revoked that listing in 1976; it remains permitted in the European Union for a small number of uses, chiefly aperitif wines and fish roe.

Where it is and isn’t permitted

Status of Amaranth by jurisdiction. Every jurisdiction this site covers is listed, including those where the substance does not appear.
JurisdictionStatusScope and limitsCitation
Australia and New ZealandFood Standards Australia New ZealandPermitted, with conditions

15 food categories

highest permitted level 300 mg/kg

Show every food category
  • 13.4 Formulated supplementary sports foods — 300 mg/kg
  • 13.5.1 Liquid food for special medical purposes — 30 mg/kg
  • 13.5.2 Food (other than liquid food) for special medical purposes — 300 mg/kg
  • 14.1.2.2 Fruit and vegetable juice products — 30 mg/kg
  • 14.1.3 Water based flavoured drinks — 30 mg/kg
  • 14.1.4 Formulated Beverages — 30 mg/kg
  • 14.2.3 Wine based drinks and reduced alcohol wines — 30 mg/kg
  • 14.2.5 Spirits and liqueurs — 30 mg/kg
  • 20.2.0.2 Jelly — 300 mg/kg
  • 3 Ice cream and edible ices — 290 mg/kg
  • 4.3.4 Fruit and vegetable spreads including jams, chutneys and related products — 290 mg/kg
  • 5 Confectionery — 300 mg/kg
  • 9.2.2 Roe — 300 mg/kg
  • 9.3.1 Roe — 300 mg/kg
  • 9.4.2 Roe — 300 mg/kg
Food Standards Code, Schedule 15, S15—5and 14 further provisionsretrieved 2026-10-17
CanadaHealth CanadaPermitted, with conditions

no numerical limit (good manufacturing practice)

20 permitted uses

Show every permitted use
  • In: Apple and (naming the fruit or fruits) jam; Fig marmalade with pectin; (Naming the fruit or fruits) jam with pectin; (Naming the fruit or fruits) jelly with pectin; Pineapple marmalade with pectin; Rhubarb and (naming the fruit or fruits) jam. Purpose: Food colour. Limit: If used singly, the amount not to exceed 300 ppm. If used in any combination with allura red, brilliant blue FCF, erythrosine, fast green FCF, indigotine, sunset yellow FCF or tartrazine, the total combined amount not to exceed 300 ppm, provided that the amount of brilliant blue FCF or fast green FCF, or both, does not exceed 100 ppm. In any case, including where amaranth is added pursuant to paragraph (n), the total amount of amaranth in the food not to exceed 300 ppm. Note: This food colour is a synthetic colour as defined in section B.16.001 of the Food and Drug Regulations. For the purposes of section B.16.012 of the Food and Drug Regulations, the synthetic colours identified in the list above are water soluble with the exception of citrus red No. 2. Amendment notices: NOM/ADM-0210, NOM/ADM-0108. — Health Canada, List of Permitted Food Colours (List 3), item A.4(a)
  • In: Concentrates for unstandardized non-carbonated fruit flavoured beverages; Mixes for unstandardized non-carbonated fruit flavoured beverages. Purpose: Food colour. Limit: If used singly, the amount not to exceed 90 ppm in the beverage as consumed. If used in any combination with allura red, brilliant blue FCF, erythrosine, fast green FCF, indigotine, sunset yellow FCF or tartrazine, the total combined amount not to exceed 300 ppm in the beverage as consumed, provided that the amount of amaranth does not exceed 90 ppm and the amount of brilliant blue FCF or fast green FCF, or both, does not exceed 100 ppm. In any case, including where amaranth is added pursuant to paragraph (n), the total amount of amaranth in the beverage as consumed not to exceed 90 ppm. Note: This food colour is a synthetic colour as defined in section B.16.001 of the Food and Drug Regulations. For the purposes of section B.16.012 of the Food and Drug Regulations, the synthetic colours identified in the list above are water soluble with the exception of citrus red No. 2. Amendment notices: NOM/ADM-0210, NOM/ADM-0108. — Health Canada, List of Permitted Food Colours (List 3), item A.4(b)
  • In: Cream soda; Grape soda; Unstandardized non-carbonated fruit-flavoured beverages. Purpose: Food colour. Limit: If used singly, the amount not to exceed 90 ppm. If used in any combination with allura red, brilliant blue FCF, erythrosine, fast green FCF, indigotine, sunset yellow FCF or tartrazine, the total combined amount not to exceed 300 ppm, provided that the amount of amaranth does not exceed 90 ppm and the amount of brilliant blue FCF or fast green FCF, or both, does not exceed 100 ppm. In any case, including where amaranth is added pursuant to paragraph (n), the total amount of amaranth in the food not to exceed 90 ppm. Note: This food colour is a synthetic colour as defined in section B.16.001 of the Food and Drug Regulations. For the purposes of section B.16.012 of the Food and Drug Regulations, the synthetic colours identified in the list above are water soluble with the exception of citrus red No. 2. Amendment notices: NOM/ADM-0210, NOM/ADM-0108. — Health Canada, List of Permitted Food Colours (List 3), item A.4(c)
  • In: Eggnog; Yogurt. Purpose: Food colour. Limit: If used singly, the amount not to exceed 15 ppm. If used in any combination with allura red, brilliant blue FCF, erythrosine, fast green FCF, indigotine, sunset yellow FCF or tartrazine, the total combined amount not to exceed 300 ppm, provided that the amount of amaranth does not exceed 15 ppm and the amount of brilliant blue FCF or fast green FCF, or both, does not exceed 100 ppm. In any case, including where amaranth is added pursuant to paragraph (n), the total amount of amaranth in the food not to exceed 15 ppm. Note: This food colour is a synthetic colour as defined in section B.16.001 of the Food and Drug Regulations. For the purposes of section B.16.012 of the Food and Drug Regulations, the synthetic colours identified in the list above are water soluble with the exception of citrus red No. 2. Amendment notices: NOM/ADM-0210, NOM/ADM-0108. — Health Canada, List of Permitted Food Colours (List 3), item A.4(d)
  • In: Hard candies. Purpose: Food colour. Limit: If used singly, the amount not to exceed 50 ppm. If used in any combination with allura red, brilliant blue FCF, erythrosine, fast green FCF, indigotine, sunset yellow FCF or tartrazine, the total combined amount not to exceed 300 ppm, provided that the amount of amaranth does not exceed 50 ppm and the amount of brilliant blue FCF or fast green FCF, or both, does not exceed 100 ppm. In any case, including where amaranth is added pursuant to paragraph (n), the total amount of amaranth in the food not to exceed 50 ppm. Note: This food colour is a synthetic colour as defined in section B.16.001 of the Food and Drug Regulations. For the purposes of section B.16.012 of the Food and Drug Regulations, the synthetic colours identified in the list above are water soluble with the exception of citrus red No. 2. Amendment notices: NOM/ADM-0210, NOM/ADM-0108. — Health Canada, List of Permitted Food Colours (List 3), item A.4(e)
  • In: Ice cream mix. Purpose: Food colour. Limit: If used singly, the amount not to exceed 55 ppm in the ice cream. If used in any combination with allura red, brilliant blue FCF, erythrosine, fast green FCF, indigotine, sunset yellow FCF or tartrazine, the total combined amount not to exceed 300 ppm in the ice cream, provided that the amount of amaranth does not exceed 55 ppm and the amount of brilliant blue FCF or fast green FCF, or both, does not exceed 100 ppm. In any case, including where amaranth is added pursuant to paragraph (n), the total amount of amaranth in the ice cream not to exceed 55 ppm. Note: This food colour is a synthetic colour as defined in section B.16.001 of the Food and Drug Regulations. For the purposes of section B.16.012 of the Food and Drug Regulations, the synthetic colours identified in the list above are water soluble with the exception of citrus red No. 2. Amendment notices: NOM/ADM-0210, NOM/ADM-0108. — Health Canada, List of Permitted Food Colours (List 3), item A.4(f)
  • In: Ice milk mix. Purpose: Food colour. Limit: If used singly, the amount not to exceed 55 ppm in the ice milk. If used in any combination with allura red, brilliant blue FCF, erythrosine, fast green FCF, indigotine, sunset yellow FCF or tartrazine, the total combined amount not to exceed 300 ppm in the ice milk, provided that the amount of amaranth does not exceed 55 ppm and the amount of brilliant blue FCF or fast green FCF, or both, does not exceed 100 ppm. In any case, including where amaranth is added pursuant to paragraph (n), the total amount of amaranth in the ice milk not to exceed 55 ppm. Note: This food colour is a synthetic colour as defined in section B.16.001 of the Food and Drug Regulations. For the purposes of section B.16.012 of the Food and Drug Regulations, the synthetic colours identified in the list above are water soluble with the exception of citrus red No. 2. Amendment notices: NOM/ADM-0210, NOM/ADM-0108. — Health Canada, List of Permitted Food Colours (List 3), item A.4(g)
  • In: Liqueur; Unstandardized alcoholic beverages. Purpose: Food colour. Limit: If used singly, the amount not to exceed 300 ppm. If used in any combination with allura red, brilliant blue FCF, erythrosine, fast green FCF, indigotine, sunset yellow FCF or tartrazine, the total combined amount not to exceed 300 ppm, provided that the amount of brilliant blue FCF or fast green FCF, or both, does not exceed 100 ppm. In any case, including where amaranth is added pursuant to paragraph (n), the total amount of amaranth in the food not to exceed 300 ppm. Note: This food colour is a synthetic colour as defined in section B.16.001 of the Food and Drug Regulations. For the purposes of section B.16.012 of the Food and Drug Regulations, the synthetic colours identified in the list above are water soluble with the exception of citrus red No. 2. Amendment notices: NOM/ADM-0210, NOM/ADM-0108. — Health Canada, List of Permitted Food Colours (List 3), item A.4(h)
  • In: (Naming the flavour) milk; (Naming the flavour) partly skimmed milk; (Naming the flavour) partly skimmed milk with added milk solids; (Naming the flavour) skim milk; (Naming the flavour) skim milk with added milk solids; Unstandardized dairy beverages, except eggnog. Purpose: Food colour. Limit: If used singly, the amount not to exceed 50 ppm. If used in any combination with allura red, brilliant blue FCF, erythrosine, fast green FCF, indigotine, sunset yellow FCF or tartrazine, the total combined amount not to exceed 300 ppm, provided that the amount of amaranth does not exceed 50 ppm and the amount of brilliant blue FCF or fast green FCF, or both, does not exceed 100 ppm. In any case, including where amaranth is added pursuant to paragraph (n), the total amount of amaranth in the food not to exceed 50 ppm. Note: This food colour is a synthetic colour as defined in section B.16.001 of the Food and Drug Regulations. For the purposes of section B.16.012 of the Food and Drug Regulations, the synthetic colours identified in the list above are water soluble with the exception of citrus red No. 2. Amendment notices: NOM/ADM-0210, NOM/ADM-0108. — Health Canada, List of Permitted Food Colours (List 3), item A.4(i)
  • In: Sherbet. Purpose: Food colour. Limit: If used singly, the amount not to exceed 55 ppm. If used in any combination with allura red, brilliant blue FCF, erythrosine, fast green FCF, indigotine, sunset yellow FCF or tartrazine, the total combined amount not to exceed 300 ppm, provided that the amount of amaranth does not exceed 55 ppm and the amount of brilliant blue FCF or fast green FCF, or both, does not exceed 100 ppm. In any case, including where amaranth is added pursuant to paragraph (n), the total amount of amaranth in the food not to exceed 55 ppm. Note: This food colour is a synthetic colour as defined in section B.16.001 of the Food and Drug Regulations. For the purposes of section B.16.012 of the Food and Drug Regulations, the synthetic colours identified in the list above are water soluble with the exception of citrus red No. 2. Amendment notices: NOM/ADM-0210, NOM/ADM-0108. — Health Canada, List of Permitted Food Colours (List 3), item A.4(j)
  • In: Smoked fish. Purpose: Food colour. Limit: If used singly, the amount not to exceed 50 ppm. If used in any combination with allura red, brilliant blue FCF, erythrosine, fast green FCF, indigotine, sunset yellow FCF or tartrazine, the total combined amount not to exceed 300 ppm, provided that the amount of amaranth does not exceed 50 ppm and the amount of brilliant blue FCF or fast green FCF, or both, does not exceed 100 ppm. In any case, including where amaranth is added pursuant to paragraph (n), the total amount of amaranth in the food not to exceed 50 ppm. Note: This food colour is a synthetic colour as defined in section B.16.001 of the Food and Drug Regulations. For the purposes of section B.16.012 of the Food and Drug Regulations, the synthetic colours identified in the list above are water soluble with the exception of citrus red No. 2. Amendment notices: NOM/ADM-0210, NOM/ADM-0108. — Health Canada, List of Permitted Food Colours (List 3), item A.4(k)
  • In: Snack foods. Purpose: Food colour. Limit: If used singly, the amount not to exceed 250 ppm. If used in any combination with allura red, brilliant blue FCF, erythrosine, fast green FCF, indigotine, sunset yellow FCF or tartrazine, the total combined amount not to exceed 300 ppm, provided that the amount of amaranth does not exceed 250 ppm and the amount of brilliant blue FCF or fast green FCF, or both, does not exceed 100 ppm. In any case, including where amaranth is added pursuant to paragraph (n), the total amount of amaranth in the food not to exceed 250 ppm. Note: This food colour is a synthetic colour as defined in section B.16.001 of the Food and Drug Regulations. For the purposes of section B.16.012 of the Food and Drug Regulations, the synthetic colours identified in the list above are water soluble with the exception of citrus red No. 2. Amendment notices: NOM/ADM-0210, NOM/ADM-0108. — Health Canada, List of Permitted Food Colours (List 3), item A.4(l)
  • In: Unstandardized bakery products. Purpose: Food colour. Limit: If used singly, the amount not to exceed 40 ppm in the food as consumed. If used in any combination with allura red, brilliant blue FCF, erythrosine, fast green FCF, indigotine, sunset yellow FCF or tartrazine, the total combined amount not to exceed 300 ppm in the food as consumed, provided that the amount of amaranth does not exceed 40 ppm and the amount of brilliant blue FCF or fast green FCF, or both, does not exceed 100 ppm. In any case, including where amaranth is added pursuant to paragraph (n), the total amount of amaranth in the food as consumed not to exceed 40 ppm. Note: This food colour is a synthetic colour as defined in section B.16.001 of the Food and Drug Regulations. For the purposes of section B.16.012 of the Food and Drug Regulations, the synthetic colours identified in the list above are water soluble with the exception of citrus red No. 2. Amendment notices: NOM/ADM-0210, NOM/ADM-0108. — Health Canada, List of Permitted Food Colours (List 3), item A.4(m)
  • In: Unstandardized confectionery for use in the manufacture of ice cream and ice milk; Unstandardized foods for use in the manufacture of foods set out in this item. Purpose: Food colour. Limit: Good Manufacturing Practice. Note: This food colour is a synthetic colour as defined in section B.16.001 of the Food and Drug Regulations. For the purposes of section B.16.012 of the Food and Drug Regulations, the synthetic colours identified in the list above are water soluble with the exception of citrus red No. 2. Amendment notices: NOM/ADM-0210, NOM/ADM-0108. — Health Canada, List of Permitted Food Colours (List 3), item A.4(n)
  • In: Unstandardized desserts, except unstandardized frozen desserts; Unstandardized dessert toppings. Purpose: Food colour. Limit: If used singly, the amount not to exceed 100 ppm. If used in any combination with allura red, brilliant blue FCF, erythrosine, fast green FCF, indigotine, sunset yellow FCF or tartrazine, the total combined amount not to exceed 300 ppm, provided that the amount of amaranth does not exceed 100 ppm and the amount of brilliant blue FCF or fast green FCF, or both, does not exceed 100 ppm. In any case, including where amaranth is added pursuant to paragraph (n), the total amount of amaranth in the food not to exceed 100 ppm. Note: This food colour is a synthetic colour as defined in section B.16.001 of the Food and Drug Regulations. For the purposes of section B.16.012 of the Food and Drug Regulations, the synthetic colours identified in the list above are water soluble with the exception of citrus red No. 2. Amendment notices: NOM/ADM-0210, NOM/ADM-0108. — Health Canada, List of Permitted Food Colours (List 3), item A.4(o)
  • In: Unstandardized dessert mixes. Purpose: Food colour. Limit: If used singly, the amount not to exceed 100 ppm in the food as consumed. If used in any combination with allura red, brilliant blue FCF, erythrosine, fast green FCF, indigotine, sunset yellow FCF or tartrazine, the total combined amount not to exceed 300 ppm in the food as consumed, provided that the amount of amaranth does not exceed 100 ppm and the amount of brilliant blue FCF or fast green FCF, or both, does not exceed 100 ppm. In any case, including where amaranth is added pursuant to paragraph (n), the total amount of amaranth in the food as consumed not to exceed 100 ppm. Note: This food colour is a synthetic colour as defined in section B.16.001 of the Food and Drug Regulations. For the purposes of section B.16.012 of the Food and Drug Regulations, the synthetic colours identified in the list above are water soluble with the exception of citrus red No. 2. Amendment notices: NOM/ADM-0210, NOM/ADM-0108. — Health Canada, List of Permitted Food Colours (List 3), item A.4(p)
  • In: Unstandardized dressings for salads. Purpose: Food colour. Limit: If used singly, the total amount not to exceed 150 ppm. If used in any combination with allura red, brilliant blue FCF, erythrosine, fast green FCF, indigotine, sunset yellow FCF or tartrazine, the total combined amount not to exceed 300 ppm, provided that the amount of amaranth does not exceed 150 ppm and the amount of brilliant blue FCF or fast green FCF, or both, does not exceed 100 ppm. In any case, including where amaranth is added pursuant to paragraph (n), the total amount of amaranth in the food not to exceed 150 ppm. Note: This food colour is a synthetic colour as defined in section B.16.001 of the Food and Drug Regulations. For the purposes of section B.16.012 of the Food and Drug Regulations, the synthetic colours identified in the list above are water soluble with the exception of citrus red No. 2. Amendment notices: NOM/ADM-0210, NOM/ADM-0108. — Health Canada, List of Permitted Food Colours (List 3), item A.4(q)
  • In: Unstandardized frozen desserts. Purpose: Food colour. Limit: If used singly, the amount not to exceed 55 ppm. If used in any combination with allura red, brilliant blue FCF, erythrosine, fast green FCF, indigotine, sunset yellow FCF or tartrazine, the total combined amount not to exceed 300 ppm, provided that the amount of amaranth does not exceed 55 ppm and the amount of brilliant blue FCF or fast green FCF, or both, does not exceed 100 ppm. In any case, including where amaranth is added pursuant to paragraph (n), the total amount of amaranth in the food not to exceed 55 ppm. Note: This food colour is a synthetic colour as defined in section B.16.001 of the Food and Drug Regulations. For the purposes of section B.16.012 of the Food and Drug Regulations, the synthetic colours identified in the list above are water soluble with the exception of citrus red No. 2. Amendment notices: NOM/ADM-0210, NOM/ADM-0108. — Health Canada, List of Permitted Food Colours (List 3), item A.4(r)
  • In: Unstandardized fruit spreads; Unstandardized sauces for dipping. Purpose: Food colour. Limit: If used singly, the amount not to exceed 300 ppm. If used in any combination with allura red, brilliant blue FCF, erythrosine, fast green FCF, indigotine, sunset yellow FCF or tartrazine, the total combined amount not to exceed 300 ppm, provided that the amount of brilliant blue FCF or fast green FCF, or both, does not exceed 100 ppm. In any case, including where amaranth is added pursuant to paragraph (n), the total amount of amaranth in the food not to exceed 300 ppm. Note: This food colour is a synthetic colour as defined in section B.16.001 of the Food and Drug Regulations. For the purposes of section B.16.012 of the Food and Drug Regulations, the synthetic colours identified in the list above are water soluble with the exception of citrus red No. 2. Amendment notices: NOM/ADM-0210, NOM/ADM-0108. — Health Canada, List of Permitted Food Colours (List 3), item A.4(s)
  • In: Unstandardized seasonings. Purpose: Food colour. Limit: If used singly, the amount not to exceed 200 ppm. If used in any combination with allura red, brilliant blue FCF, erythrosine, fast green FCF, indigotine, sunset yellow FCF or tartrazine, the total combined amount not to exceed 300 ppm, provided that the amount of amaranth does not exceed 200 ppm and the amount of brilliant blue FCF or fast green FCF, or both, does not exceed 100 ppm. In any case, including where amaranth is added pursuant to paragraph (n), the total amount of amaranth in the food not to exceed 200 ppm. Note: This food colour is a synthetic colour as defined in section B.16.001 of the Food and Drug Regulations. For the purposes of section B.16.012 of the Food and Drug Regulations, the synthetic colours identified in the list above are water soluble with the exception of citrus red No. 2. Amendment notices: NOM/ADM-0210, NOM/ADM-0108. — Health Canada, List of Permitted Food Colours (List 3), item A.4(t)
Health Canada, List of Permitted Food Colours (List 3)and 19 further provisionsretrieved 2026-10-17
European UnionEuropean Commission / EFSAPermitted, with conditions

5 food categories

highest permitted level 100 mg/l

Show every food category
  • 14.2.6 Spirit drinks as defined in Regulation (EU) 2019/787 — 30 mg/lML = 30 mg/l. except: spirit drinks as defined in categories 1-17, 22, 36, 37 and 41 of Annex I of Regulation (EU) 2019/787.
  • 14.2.7.1 Aromatised wines — 100 mg/lML = 100 mg/l. only americano, bitter vino. Note 26: In americano E 100, E 101, E 102, E 104, E 120, E 122, E 123, E 124 are authorised individually or in combination.
  • 14.2.7.2 Aromatised wine-based drinks — 100 mg/lML = 100 mg/l. only bitter soda.
  • 14.2.8 Other alcoholic beverages including mixtures of alcoholic beverages with non-alcoholic beverages and other alcoholic beverages based on distilled alcohol with alcoholic strength by volume less than 15 % — 30 mg/lML = 30 mg/l. only alcoholic beverages with alcoholic strength by volume less than 15 %.
  • 9.3 fish roe — 30 mg/kgML = 30 mg/kg. except Sturgeons' eggs (Caviar)Period of application: from 1 August 2014. Note 68: Maximum limit for aluminium coming from aluminium lakes of E 123 amaranth 10 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013.
Regulation (EC) No 1333/2008and 4 further provisionsretrieved 2026-10-18
Great BritainFood Standards Agency / Food Standards ScotlandPermitted, with conditions

5 food categories

highest permitted level 100 mg/kg or mg/l

Show every food category
  • 14.2.6 Spirit drinks as defined in Regulation (EC) No 110/2008 — 30 mg/kg or mg/lML = 30. except: spirit drinks as defined in Article 5(1) and sales denominations listed in Annex II, paragraphs 1-14 of Regulation (EC) No 110/2008 and spirits (preceded by the name of the fruit) obtained by maceration and distillation, Geist (with the name of the fruit or the raw material used), London Gin, Sambuca, Maraschino, Marrasquino or Maraskino and Mistrà.
  • 14.2.7.1 Aromatised wines — several limits(1) ML 100: only americano, bitter vino; (2) ML 30: only aperitif wines. Note (26): In americano E 100, E 101, E 102, E 104, E 120, E 122, E 123, E 124 are authorised individually or in combination. Note (27): In bitter vino E 100, E 101, E 102, E 104, E 110, E 120, E 122, E 123, E 124, E 129 are authorised individually or in combination.
  • 14.2.7.2 Aromatised wine-based drinks — 100 mg/kg or mg/lML = 100. only bitter soda. Note (28): In bitter soda E 100, E 101, E 102, E 104, E 110, E 120, E 122, E 123, E 124, E 129 are authorised individually or in combination.
  • 14.2.8 Other alcoholic drinks including mixtures of alcoholic drinks with non-alcoholic drinks and spirits with less than 15 % of alcohol — 30 mg/kg or mg/lML = 30. only alcoholic drinks with less than 15 % of alcohol and nalewka na winie owocowym, aromatyzowana nalewka na winie owocowym, nalewka na winie z soku winogronowego, aromatyzowana nalewka na winie z soku winogronowego, napój winny owocowy lub miodowy, aromatyzowany napój winny owocowy lub miodowy, wino owocowe niskoalkoholowe and aromatyzowane wino owocowe niskoalkoholowe.
  • 9.3 Fish roe — 30 mg/kg or mg/lML = 30. except Sturgeons' eggs (Caviar) Period of application: from 1 August 2014. Note (68): Maximum limit for aluminium coming from aluminium lakes of E 123 amaranth 10 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of this Regulation, that limit shall apply from 1 February 2013.
Assimilated Regulation (EC) No 1333/2008and 4 further provisionsretrieved 2026-10-18
JapanConsumer Affairs AgencyPermitted, with conditions
Designated additive: Appended Table 1, item 216, 食用赤色二号（別名アマランス）及びそのアルミニウムレーキ (“Food Red No. …

Designated additive: Appended Table 1, item 216, 食用赤色二号（別名アマランス）及びそのアルミニウムレーキ (“Food Red No. 2 (Amaranth) and Food Red No. 2 Aluminum Lake” in the unofficial English translation; listed member: Food Red No. 2 (Amaranth)). Standards for use — Specifications and Standards for Foods, Food Additives, etc. (MHW Notification No. 370 of 1959), Part II (Food Additives), F (Standards for use), entry 食用赤色2号: (1) [must not be used in the foods stated] “食用赤色2号は、カステラ、きなこ、魚肉漬物、鯨肉漬物、こんぶ類、しょう油、食肉、食肉漬物、スポンジケーキ、鮮魚介類(鯨肉を含む。)、茶、のり類、マーマレード、豆類、みそ、めん類(ワンタンを含む。)、野菜及びわかめ類に使用してはならない。” The Japanese is the standard as published. There is no official English translation of the Notification; the English in square brackets is this site’s description of what each sentence does, not a translation of the foods or the levels. Compositional specifications for this additive, in the same Notification, are not imported and are not shown here; nor are the general rules in F 添加物一般, which apply to every additive.

Regulations for Enforcement of the Food Sanitation Act (MHW Ordinance No. 23 of 1948), Appended Table 1retrieved 2026-10-18
South KoreaMinistry of Food and Drug SafetyPermitted, with conditions
Designated food additive: Standards and Specifications for Food Additives, Part III, 1. …

Designated food additive: Standards and Specifications for Food Additives, Part III, 1. 일반식품첨가물 (general food additives), 식용색소적색제2호 (“Food Red No.2”, the English the Code prints beside it); 1. 일반식품첨가물 (general food additives), 식용색소적색제2호알루미늄레이크 (“Food Red No.2 Aluminium Lake”, the English the Code prints beside it). Main use (주용도) of 식용색소적색제2호: 착색료. Standard for use (사용기준) of 식용색소적색제2호: (1) [may be used only in the foods listed; refers to another provision where it is used together with other additives; sets a limit on the amount used] “식용색소적색제2호는 아래의 식품에 한하여 사용하여야 한다. 다만, 다른 식용색소와 병용할 때에는 III. 1. 1) (4)의 규정에 따라 사용한다. 식용색소적색제2호의 사용량은 1. 과자(한과에 한함), 추잉껌 : 0.3g/kg 이하 2. 떡류 : 0.3g/kg 이하 3. 소시지류 : 0.05g/kg 이하 4. 음료베이스 : 0.3g/kg 이하(다만, 희석하여 음용하는 제품에 있어서는 희석한 것으로서) 5. 향신료조제품[고추냉이(와사비)가공품 및 겨자가공품에 한함] : 0.5g/kg 이하 6. 젓갈류(명란젓에 한함) : 0.03g/kg 이하 7. 절임류(밀봉 및 가열살균 또는 멸균처리한 제품에 한함. 다만, 단무지는 제외) : 0.5g/kg 이하 8. 주류(탁주, 약주, 소주, 주정을 첨가하지 않은 청주 제외) : 0.1g/kg 이하 9. 식물성크림 : 0.5g/kg 이하 10. 즉석섭취식품 : 0.3g/kg 이하 11. 곡류가공품, 전분가공품, 당류가공품 : 0.3g/kg 이하 12. 기타 수산물가공품, 기타가공품, 유함유가공품 : 0.5g/kg 이하 13. 건강기능식품(정제의 제피 또는 캡슐에 한함), 캡슐류 : 0.3g/kg 이하(색소의 사용량은 총 중량 기준으로 적용)” Main use (주용도) of 식용색소적색제2호알루미늄레이크: 착색료. Standard for use (사용기준) of 식용색소적색제2호알루미늄레이크: (1) [may be used only in the foods listed; refers to another provision where it is used together with other additives; sets a limit on the amount used] “식용색소적색제2호알루미늄레이크는 아래의 식품에 한하여 사용하여야 한다. 다만, 다른 식용색소와 병용할 때에는 III. 1. 1) (4)의 규정에 따라 사용한다. 식용색소적색제2호알루미늄레이크의 사용량은 식용색소적색제2호로서 1. 과자(한과에 한함), 추잉껌 : 0.3g/kg 이하 2. 떡류 : 0.3g/kg 이하 3. 소시지류 : 0.05g/kg 이하 4. 음료베이스 : 0.3g/kg 이하(다만, 희석하여 음용하는 제품에 있어서는 희석한 것으로서) 5. 향신료조제품[고추냉이(와사비)가공품 및 겨자가공품에 한함] : 0.5g/kg 이하 6. 젓갈류(명란젓에 한함) : 0.03g/kg 이하 7. 절임류(밀봉 및 가열살균 또는 멸균처리한 제품에 한함. 다만, 단무지는 제외) : 0.5g/kg 이하 8. 주류(탁주, 약주, 소주, 주정을 첨가하지 않은 청주 제외) : 0.1g/kg 이하 9. 식물성크림 : 0.5g/kg 이하 10. 즉석섭취식품 : 0.3g/kg 이하 11. 곡류가공품, 전분가공품, 당류가공품 : 0.3g/kg 이하 12. 기타 수산물가공품, 기타가공품, 유함유가공품 : 0.5g/kg 이하 13. 건강기능식품(정제의 제피 또는 캡슐에 한함), 캡슐류 : 0.3g/kg 이하(색소의 사용량은 총 중량 기준으로 적용)” The Korean is the standard as published. There is no official English translation of the current Code (the English version on MFDS’s website is the 2020 edition and has no legal effect); the English in square brackets is this site’s description of what each sentence does, not a translation of the foods or the levels. Compositional specifications (Part IV) are not imported, nor are the general standards in Part II, which apply to every additive.

Standards and Specifications for Food Additives (식품첨가물의 기준 및 규격), MFDS Notification, Part III (Standards for use, by item)retrieved 2026-10-18
United StatesFood and Drug AdministrationNot listedDoes not appear on this jurisdiction’s permitted list. That is not the same as being prohibited.
Codex AlimentariusCodex Alimentarius Commission / JECFAPermitted, with conditions

12 food categories

highest permitted level 100 mg/kg

Show every food category and its notes
  • 01.1.4 Flavoured Fluid Milk Drinks — 50 mg/kg
    • Note 52 Excluding chocolate milk.
    • Note XS243 Excluding products conforming to the Standard for Fermented Milks (CXS 243-2003).
  • 03.0 Edible ices, including sherbet and sorbet — 25 mg/kg
  • 04.1.2.5 — 100 mg/kg
    • Note XS296 Excluding products conforming to the Standard for Jams, Jellies and Marmalades (CODEX STAN 296-2009).
  • 04.1.2.7 Candied fruit — 50 mg/kg
  • 04.1.2.9 Fruit-based desserts, incl. fruit-flavoured water-based desserts — 80 mg/kg
  • 04.2.2.3 Vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), and seaweeds in vinegar, oil, brine, or soybean sauce — 50 mg/kg
    • Note XS38 Excluding products conforming to the General Standard for Edible Fungi and Fungus Products (CODEX STAN 38-1981).
    • Note XS66 Excluding products conforming to the Standard for Table Olives (CODEX STAN 66-1981).
    • Note XS115 Excluding products conforming to the Standard for Pickled Cucumbers (Cucumber Pickles) (CODEX STAN 115-1981).
    • Note XS260 Excluding products conforming to the Standard for Pickled Fruits and Vegetables (CODEX STAN 260-2007).
  • 05.3 Chewing gum — 100 mg/kg
  • 05.4 Decorations (e.g. for fine bakery wares), toppings (non-fruit), and sweet sauces — 100 mg/kg
  • 06.4.3 Pre-cooked pastas and noodles and like products — 100 mg/kg
    • Note 194 For use in instant noodles conforming to the Standard for Instant Noodles (CODEX STAN 249-2006) only.
    • Note XS364R Excluding use in products conforming to the Regional standard for quick-frozen dumplings (CXS 364R-2026).
  • 06.5 Cereal and starch based desserts (e.g. rice pudding, tapioca pudding) — 80 mg/kg
  • 09.4 Fully preserved, including canned or fermented fish and fish products, including molluscs, crustaceans, and echinoderms — 30 mg/kg
    • Note 435 For use of tartrazine (INS 102), sunset yellow FCF (INS 110), amaranth (INS 123) and ponceau 4R (cochineal red A) (INS 124) singly or in combination up to a maximum level of 30 mg/kg in the final product as colours only for the purpose of restoring colour lost in processing for products conforming to the Standard for Canned Shrimps or Prawns (CODEX STAN 37-1991).
    • Note XS3 Excluding products conforming to the Standard for Canned Salmon (CODEX STAN 3-1981).
    • Note XS70 Excluding products conforming to the Standard for Canned Tuna and Bonito (70-1981).
    • Note XS90 Excluding products conforming to the Standard for Canned Crab Meat (CODEX STAN 90-1981).
    • Note XS94 Excluding products conforming to the Standard for Canned Sardines and Sardine-Type Products (CODEX STAN 94-1981).
    • Note XS119 Excluding products conforming to the Standard for Canned Finfish (CODEX STAN 119-1981).
  • 14.2.7 Aromatized alcoholic beverages (e.g. beer, wine and spirituous cooler-type beverages, low-alcoholic refreshers) — 100 mg/kg
CXS 192-1995 Table One, INS 123and 11 further provisionsretrieved 2026-09-07

How much is permitted

A listing usually limits the quantity as well as the food. Only one of the forms that takes is a figure: quantum satis and good manufacturing practice permit the amount the technological effect requires and no more, which is a limit rather than the absence of one. Figures below are the range across every food category this page is listed in, and categories differ between regulators — see how much is permitted.

Australia and New Zealand30 mg/kg – 300 mg/kg15 numeric limit
Canada—1 GMP, 19 no quantity stated
European Union30 mg/kg – 100 mg/kg5 numeric limit
Great Britain30 mg/kg – 100 mg/kg4 numeric limit, 1 several limits
Japan—1 no quantity stated
South Korea—1 no quantity stated
Codex Alimentarius25 mg/kg – 100 mg/kg12 numeric limit

What FDA’s inventory records

This page holds no listing for Amaranth in the parts of 21 CFR this site reads. FDA’s Substances Added to Food inventory does carry it, as FD&C RED NO. 2--DELISTED — marked delisted, pointing at the provisional colour listings, where terminations are recorded: 21 CFR 81.10, 21 CFR 81.30.

The inventory is an information resource: a row means FDA holds information about the substance’s use in food, not that the substance is listed for that use. It is shown apart from the permissions above and is not counted as a US permission anywhere on this site.

What it is made from

A trisulfonated azo dye synthesised from petroleum-derived aromatic intermediates. It shares a name with the amaranth plant but has no connection to it.

  • Vegan
  • Vegetarian

Compare other additives on the dietary indexes.

CAS registry number
915-67-3
InChIKey
WLDHEUZGFKACJH-UHFFFAOYSA-K
PubChem
CID 13506

The two specifications, compared

The European Union sets identity and purity by regulation; JECFA publishes its own through FAO, advisory until a country adopts it. Both documents are below in full. These are the parameters each puts a number on.

ParameterEuropean UnionJECFA
Assayno less than 85 %—
Leadno more than 2 mg/kg—
Arsenicno more than 3 mg/kg—
Mercuryno more than 1 mg/kg—
Cadmiumno more than 1 mg/kg—

The two documents state the same figures for every parameter compared here.

How the EU defines it

The legal specification an additive must meet to be sold as this E number in the EU — what it is, how it may be made, and the purity it must reach. From Commission Regulation (EU) No 231/2012.

E 123 Amaranth

Amaranth consists essentially of trisodium 2-hydroxy-1-(4-sulfonato-1-naphthylazo) naphthalene-3,6-disulfonate and subsidiary colouring matters together with sodium chloride and/or sodium sulphate as the principal uncoloured components. Amaranth is manufactured by coupling 4-amino-1-naphthalenesulphonic acid with 3-hydroxy-2,7-naphthalenedisulphonic acid. Amaranth is described as the sodium salt. The calcium and the potassium salt are also permitted.

Synonyms: CI Food Red 9

Assay, identification and purity criteria

Description and assay

Colour Index No
16185
Einecs
213-022-2
Chemical name
Trisodium 2-hydroxy-1-(4-sulfonato-1-naphthylazo) naphthalene-3,6-disulfonate
Chemical formula
C₂₀H₁₁N₂Na₃O₁₀S₃
Molecular weight
604,48
Assay
Content not less than 85 % total colouring matters, calculated as the sodium salt [image] 440 at ca. 520 nm in aqueous solution
Description
Reddish-brown powder or granules
Appearance of the aqueous solution
Red

Identification

Spectrometry
Maximum in water at ca. 520 nm

Purity criteria

Water insoluble matter
Not more than 0,2 %
Subsidiary colouring matters
Not more than 3,0 %
4-aminonaphthalene-1-sulfonic acid
[image] | Total not more than 0,5 % 3-hydroxynaphthalene-2,7-disulfonic acid 6-hydroxynaphthalene-2-sulfonic acid 7-hydroxynaphthalene-1,3-disulfonic acid 7-hydroxynaphthalene-1,3-6-trisulfonic acid
Unsulfonated primary aromatic amines
Not more than 0,01 % (calculated as aniline)
Ether extractable matter
Not more than 0,2 % under neutral conditions
Arsenic
Not more than 3 mg/kg
Lead
Not more than 2 mg/kg
Mercury
Not more than 1 mg/kg
Cadmium
Not more than 1 mg/kg

Commission Regulation (EU) No 231/2012, Annex, E 123

How JECFA defines it

The international specification for identity and purity, prepared by the Joint FAO/WHO Expert Committee on Food Additives and published by FAO. It is a different document from any above, written by a different body and revised on its own cycle; it is advisory, and a country adopts it or does not.

INS 123 Amaranth

Synonyms: CI (1975) No. 16185; CI Food Red 9; Naphtol Rot S

Assay, identification and purity criteria

Description and assay

Specification history
Prepared at the 28th JECFA (1984), published in FNP 31/1 (1984) and in FNP 52 (1992). Metals and arsenic specifications revised at the 59th JECFA (2002). An ADI of 0-0.5 mg/kg bw was established at the 28th JECFA (1984)
SYNONYMS DEFINITION
CI Food Red 9; Naphtol Rot S., CI (1975) No. 16185, INS No. 123 Consists essentially of trisodium 3-hydroxy-4-(4-sulfonato-1-naphthylazo)- 2,7-naphthalenedisulfonate and subsidiary colouring matters together with sodium chloride and/or sodium sulfate as the principal uncoloured components. May be converted to the corresponding aluminium lake in which case only the General Specifications for Aluminium Lakes of Colouring Matters shall apply.
C.A.S number Chemical names
915-67-3 Trisodium 3-hydroxy-4-(4-sulfonato-1-naphthylazo)-2,7-naphthalene disulfonate
Chemical formula Structural formula
C 20 H 11 N 2 Na 3 O 10 S 3
Formula weight Assay DESCRIPTION FUNCTIONAL USES Solubility Identification of colouring matters (Vol. 4 ) Loss on drying (Vol. 4)
604.48 Not less than 85% total colouring matters Reddish brown to dark reddish brown powder or granules Colour Soluble in water, sparingly soluble in ethanol Passes tests Not more than 15% at 135° together with chloride and sulfate calculated as sodium salts

Purity criteria

Water insoluble matter (Vol. 4) Lead (Vol. 4) Subsidiary colouring matters (Vol. 4)
Not more than 0.2% Not more than 2 mg/kg Not more than 3% Use the following conditions: Developing solvent: No. 3 Height of ascent of solvent front: 17 cm, then 1 h further development
Organic compounds other than colouring matters (Vol. 4)
Not more than 0.5% of sum of 4-amino-1-naphthalenesulfonic acid, 3-hydroxy-2,7-naphthalenedisulfonic acid, 6-hydroxy-2-naphthalenesulfonic acid, 7-hydroxy-1,3-naphthalenedisulfonic acid and 7-hydroxy-1,3,6-naphthalene-trisulfonic acid: Use HPLC with elution gradient: 2 to 100% at 4.0% per min (linear)
Unsulfonated primary aromatic amines (Vol. 4) Ether extractable matter (Vol. 4) METHOD OF ASSAY
Not more than 0.01% calculated as aniline Not more than 0.2% Proceed as directed under Total Content by Titration with Titanous Chloride in Volume 4 , using the following: Weight of sample: 0.7 - 0.8 g Buffer: 10 g sodium citrate Calculation: Weight (D) of colouring matters equivalent to 1.00 ml of 0.1 N TiCl 3 : 15.11 mg

FAO JECFA Monograph 1 (2006)

Every name it appears under

73 recorded names. A label may use any of them.

E number

  • E123

INS number

  • 123

CAS registry number

  • 915-67-3

As it appears in regulation

  • Amaranth

Other names

  • Acid Amaranth
  • Acid Amaranth I
  • Acid Amaranth N
  • Acid red 27
  • Acilan Red SE
  • Aizen Amaranth
  • Amacid Amaranth
  • AMARANTH
  • Amaranth (dye)
  • Amaranth A
  • Amaranth B
  • Amaranth BPC
  • Amaranth Dye (80%)
  • Amaranth Extra
  • Amaranth Lake
  • Amaranth R
  • Amaranth S
  • Amaranth USP
  • Amaranth WD
  • Amaranthe
  • Azo Red R
  • Azo Rubine SF
  • Azorubin S
  • Azorubine S
  • Bordeaux S
  • C.I. Food Red 9
  • Calcocid amaranth
  • Canacert Amaranth
  • Daishiki Amaranth
  • Dolkwal Amaranth
  • Dye Red Raspberry
  • Edicol Amaranth
  • Eurocert Amaranth
  • Fast Red
  • FD & C Red No. 2
  • Food red 2
  • Food Red 9
  • HD Amaranth B
  • Hidacid Amaranth
  • Hispacid Red AM
  • Java Amaranth
  • Kayaku Amaranth
  • Kiton Rubine S
  • Maple Amaranth
  • Naphthol Red B
  • Naphthol Red C
  • Naphthol Red O
  • Naphthol Red S
  • Naphthol Red SI
  • Neklacid Red A
  • Rakuto Amaranth
  • Red No. 2
  • S-Azo Rubine
  • San-ei Amaranth
  • Shikiso Amaranth
  • Takaoka Amaranth
  • Tertracid Red A
  • Toyo Amaranth
  • Whortleberry Red

The EU re-evaluation programme

Every additive authorised in the EU before 20 January 2009 was put back through EFSA by Commission Regulation (EU) No 257/2010, and this one is named in it. What the Regulation required is below; whether the opinion has since been published is not something this site records.

  • To be evaluated by 15 April 2010. Named in Annex II, Part I, point 1 as “Amaranth”, among the additives given priority within its class.

Hazard reference values

The two committees set different figures. EFSA's acceptable daily intake is 0.15 mg/kg bw/day; JECFA's is 0.5 mg/kg bw/day (1984). An acceptable daily intake is a reference value set by a committee, not a threshold above which harm begins. The lower figure is not a finding that the other body was wrong: the two work to different terms of reference, on their own timetables, and sometimes from different data. This site states both and chooses between them nowhere. See where the two committees differ.

Values set by assessing bodies. A body that has not set a value is not listed here.
TypeValuePopulationAssessed byOpinion
ADI0.5 mg/kg bw/day—JECFA1984
ADI0.15 mg/kg bw/dayconsumersEFSAnot identified in the dataset

Evidence and how bodies read it

What assessing bodies concluded

Each conclusion is paraphrased in the body's own framing, from the published opinion linked beneath it. Where bodies differ, both stand; this site does not adjudicate between them or add a view of its own.

  1. EFSA 2013

    In a refined exposure assessment for amaranth (E 123), EFSA estimated high-level adult exposure about 15 times lower than in 2010, and found that exposure estimates for children, adults and the elderly remained below the ADI of 0.15 mg/kg bw/day.

    Source document

  2. EFSA 2010

    The ANS Panel re-evaluated Amaranth (E 123) and established an ADI of 0.15 mg/kg bw/day, lower than the previous SCF (0.8) and JECFA (0.5) values. It estimated that children's exposure was well below this ADI, but that high-percentile adult exposure could be up to six times higher, driven mainly by aperitif wines and Americano.

    Source document

Common questions

Assembled from what is above, in the words the questions are usually asked in. Each answer is the same statement the relevant section makes, with the same citations behind it.

What is E 123?
E 123 is Amaranth. Amaranth is a synthetic dark red azo dye. It was certified in the United States as FD&C Red No. 2 until the FDA revoked that listing in 1976; it remains permitted in the European Union for a small number of uses, chiefly aperitif wines and fish roe.
What is Amaranth used for in food?
It is listed as a colour — the role Canada, Codex and the EU assign it. This page shows every function each regulator records, with the citation for each.
Where is Amaranth permitted?
Of the seven regulators this site reads, Australia and New Zealand, Canada, the EU, Great Britain, Japan, South Korea and the Codex standard permit it. Each permission is for named foods at named levels, not a blanket one; the table on this page gives them with citations.
Is Amaranth vegan?
Yes. Amaranth is not derived from animals, and is suitable for vegetarians. This page says what it is made from and how.

Sources for this page

  • anz retrieved 2026-10-17
  • ca retrieved 2026-10-17
  • eu retrieved 2026-10-18
  • gb retrieved 2026-10-18
  • jp retrieved 2026-10-18
  • kr retrieved 2026-10-18
  • gsfa retrieved 2026-09-07
  • euspecs retrieved 2026-10-18
  • jecfaspecs retrieved 2026-09-23

Full licence terms and publisher details on Sources. How this page is built and updated: Method.

Machine-readable: a JSON record of this additive is given on request —how to ask for access.

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