FD&C Red No. 40

E number E129INS 129CAS 25956-17-6

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

Listed as colours (CA, EU, US, Codex) · flavour enhancers (US) · flavouring agents and adjuvants (US)
Chemical structure of FD&C Red No. 40, from PubChem compound 33258
Structure from PubChem CID 33258 (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.

FD&C Red No. 40, known internationally as Allura Red AC, is a synthetic red azo dye. It is widely used in soft drinks, confectionery, breakfast cereals, baked goods and dairy desserts.

Where it is and isn’t permitted

Status of FD&C Red No. 40 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

44 food categories

Show every food category
  • 0.2 ColouringsAll colourings permitted to a maximum level together: no more than 70 mg/L in a beverage or 290 mg/kg in another food (Standard 1.3.1—4(3)).
  • 0.3 FlavouringsAll colourings permitted to a maximum level together: no more than 70 mg/L in a beverage or 290 mg/kg in another food (Standard 1.3.1—4(3)).
  • 1.1.2 Liquid milk products and flavoured liquid milkAll colourings permitted to a maximum level together: no more than 70 mg/L in a beverage or 290 mg/kg in another food (Standard 1.3.1—4(3)).
  • 1.2.2 Fermented milk products and rennetted milk productsAll colourings permitted to a maximum level together: no more than 70 mg/L in a beverage or 290 mg/kg in another food (Standard 1.3.1—4(3)).
  • 1.3 Condensed milk and evaporated milkAll colourings permitted to a maximum level together: no more than 70 mg/L in a beverage or 290 mg/kg in another food (Standard 1.3.1—4(3)).
  • 1.4.2 Cream products (flavoured, whipped, thickened, sour cream etc)All colourings permitted to a maximum level together: no more than 70 mg/L in a beverage or 290 mg/kg in another food (Standard 1.3.1—4(3)).
  • 1.5 Dried milk, milk powder, cream powderAll colourings permitted to a maximum level together: no more than 70 mg/L in a beverage or 290 mg/kg in another food (Standard 1.3.1—4(3)).
  • 1.6 Cheese and cheese productsAll colourings permitted to a maximum level together: no more than 70 mg/L in a beverage or 290 mg/kg in another food (Standard 1.3.1—4(3)).
  • 11.1.1 Rainbow sugarAll colourings permitted to a maximum level together: no more than 70 mg/L in a beverage or 290 mg/kg in another food (Standard 1.3.1—4(3)).
  • 11.4 Tabletop sweetenersAll colourings permitted to a maximum level together: no more than 70 mg/L in a beverage or 290 mg/kg in another food (Standard 1.3.1—4(3)).
  • 12.1.2 Reduced sodium salt mixtureAll colourings permitted to a maximum level together: no more than 70 mg/L in a beverage or 290 mg/kg in another food (Standard 1.3.1—4(3)).
  • 12.1.3 Salt substituteAll colourings permitted to a maximum level together: no more than 70 mg/L in a beverage or 290 mg/kg in another food (Standard 1.3.1—4(3)).
  • 13.3 Formulated meal replacements and formulated supplementary foodsAll colourings permitted to a maximum level together: no more than 70 mg/L in a beverage or 290 mg/kg in another food (Standard 1.3.1—4(3)).
  • 13.4 Formulated supplementary sports foodsAll colourings permitted to a maximum level together: no more than 70 mg/L in a beverage or 290 mg/kg in another food (Standard 1.3.1—4(3)).
  • 13.5 Food for special medical purposesAll colourings permitted to a maximum level together: no more than 70 mg/L in a beverage or 290 mg/kg in another food (Standard 1.3.1—4(3)).
  • 14.1.1.2 Carbonated, mineralised and soda watersAll colourings permitted to a maximum level together: no more than 70 mg/L in a beverage or 290 mg/kg in another food (Standard 1.3.1—4(3)).
  • 14.1.2.1 Fruit and vegetable juicesFor juice separated by other than mechanical means only. All colourings permitted to a maximum level together: no more than 70 mg/L in a beverage or 290 mg/kg in another food (Standard 1.3.1—4(3)).
  • 14.1.2.2 Fruit and vegetable juice productsAll colourings permitted to a maximum level together: no more than 70 mg/L in a beverage or 290 mg/kg in another food (Standard 1.3.1—4(3)).
  • 14.1.3 Water based flavoured drinksAll colourings permitted to a maximum level together: no more than 70 mg/L in a beverage or 290 mg/kg in another food (Standard 1.3.1—4(3)).
  • 14.1.4 Formulated BeveragesAll colourings permitted to a maximum level together: no more than 70 mg/L in a beverage or 290 mg/kg in another food (Standard 1.3.1—4(3)).
  • 14.2.3 Wine based drinks and reduced alcohol winesAll colourings permitted to a maximum level together: no more than 70 mg/L in a beverage or 290 mg/kg in another food (Standard 1.3.1—4(3)).
  • 14.2.4.1 Fruit wine products and vegetable wine productsAll colourings permitted to a maximum level together: no more than 70 mg/L in a beverage or 290 mg/kg in another food (Standard 1.3.1—4(3)).
  • 14.2.5 Spirits and liqueursAll colourings permitted to a maximum level together: no more than 70 mg/L in a beverage or 290 mg/kg in another food (Standard 1.3.1—4(3)).
  • 14.3 Alcoholic beverages not included in item 14.2All colourings permitted to a maximum level together: no more than 70 mg/L in a beverage or 290 mg/kg in another food (Standard 1.3.1—4(3)).
  • 2.1 Edible oils essentially free of waterNot for olive oil. All colourings permitted to a maximum level together: no more than 70 mg/L in a beverage or 290 mg/kg in another food (Standard 1.3.1—4(3)).
  • 2.2.1.2 Butter productsAll colourings permitted to a maximum level together: no more than 70 mg/L in a beverage or 290 mg/kg in another food (Standard 1.3.1—4(3)).
  • 2.2.1.3 Margarine and similar productsAll colourings permitted to a maximum level together: no more than 70 mg/L in a beverage or 290 mg/kg in another food (Standard 1.3.1—4(3)).
  • 2.2.2 Oil emulsions (<80% oil)All colourings permitted to a maximum level together: no more than 70 mg/L in a beverage or 290 mg/kg in another food (Standard 1.3.1—4(3)).
  • 20 Foods not included in items 0 to 14All colourings permitted to a maximum level together: no more than 70 mg/L in a beverage or 290 mg/kg in another food (Standard 1.3.1—4(3)).
  • 3 Ice cream and edible icesAll colourings permitted to a maximum level together: no more than 70 mg/L in a beverage or 290 mg/kg in another food (Standard 1.3.1—4(3)).
  • 4.3 Processed fruits and vegetablesAll colourings permitted to a maximum level together: no more than 70 mg/L in a beverage or 290 mg/kg in another food (Standard 1.3.1—4(3)).
  • 5.1 Chocolate and cocoa productsPermitted on the surface of chocolate only. All colourings permitted to a maximum level together: no more than 70 mg/L in a beverage or 290 mg/kg in another food (Standard 1.3.1—4(3)).
  • 5.2 Sugar confectioneryAll colourings permitted to a maximum level together: no more than 70 mg/L in a beverage or 290 mg/kg in another food (Standard 1.3.1—4(3)).
  • 5.4 Icings and frostingsAll colourings permitted to a maximum level together: no more than 70 mg/L in a beverage or 290 mg/kg in another food (Standard 1.3.1—4(3)).
  • 6.3 Processed cereal and meal productsAll colourings permitted to a maximum level together: no more than 70 mg/L in a beverage or 290 mg/kg in another food (Standard 1.3.1—4(3)).
  • 6.4 Flour products (including noodles and pasta)All colourings permitted to a maximum level together: no more than 70 mg/L in a beverage or 290 mg/kg in another food (Standard 1.3.1—4(3)).
  • 7 Breads and bakery productsAll colourings permitted to a maximum level together: no more than 70 mg/L in a beverage or 290 mg/kg in another food (Standard 1.3.1—4(3)).
  • 8.2 Processed meat, poultry and game products in whole cuts or piecesAll colourings permitted to a maximum level together: no more than 70 mg/L in a beverage or 290 mg/kg in another food (Standard 1.3.1—4(3)).
  • 8.3 Processed comminuted meat, poultry and game products, other than products listed in item 8.3.2Not for sausage or sausage meat containing raw, unprocessed meat. All colourings permitted to a maximum level together: no more than 70 mg/L in a beverage or 290 mg/kg in another food (Standard 1.3.1—4(3)).
  • 8.4 Edible casingsAll colourings permitted to a maximum level together: no more than 70 mg/L in a beverage or 290 mg/kg in another food (Standard 1.3.1—4(3)).
  • 8.5 Animal protein productsAll colourings permitted to a maximum level together: no more than 70 mg/L in a beverage or 290 mg/kg in another food (Standard 1.3.1—4(3)).
  • 9.2 Processed fish and fish productsAll colourings permitted to a maximum level together: no more than 70 mg/L in a beverage or 290 mg/kg in another food (Standard 1.3.1—4(3)).
  • 9.3 Semi preserved fish and fish productsAll colourings permitted to a maximum level together: no more than 70 mg/L in a beverage or 290 mg/kg in another food (Standard 1.3.1—4(3)).
  • 9.4 Fully preserved fish including canned fish productsAll colourings permitted to a maximum level together: no more than 70 mg/L in a beverage or 290 mg/kg in another food (Standard 1.3.1—4(3)).
Food Standards Code, Schedule 15, S15—5and 43 further provisionsretrieved 2026-10-17
CanadaHealth CanadaPermitted, with conditions

highest permitted level 10 mg/kg

11 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; Liqueur; (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; Pineapple marmalade with pectin; Rhubarb and (naming the fruit or fruits) jam; Sherbet; Smoked fish. Purpose: Food colour. Limit: If used singly, the amount not to exceed 300 ppm. If used in any combination with amaranth, 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. 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-0108. — Health Canada, List of Permitted Food Colours (List 3), item A.2(a)
  • In: Blend of prepared fish and prepared meat as set out in paragraph 18.1.3(g) of Volume 18 of the Food Compositional Standards Document. Purpose: Food colour. Limit: If used singly, the amount not to exceed 300 ppm. If used in any combination with 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. 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-0122, NOM/ADM-0108. — Health Canada, List of Permitted Food Colours (List 3), item A.2(b)
  • In: Bread; Butter; Fish roe (caviar); Icing sugar; Lobster paste; Pickles and relishes; Tomato catsup. Purpose: Food colour. Limit: If used singly, the amount not to exceed 300 ppm. If used in any combination with 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. 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-0108. — Health Canada, List of Permitted Food Colours (List 3), item A.2(c)
  • In: Concentrated (naming the fruit) juice, except frozen concentrated orange juice. Purpose: Food colour. Limit: If used singly, the amount not to exceed 300 ppm in the juice as consumed. If used in any combination with brilliant blue FCF, erythrosine, fast green FCF, indigotine, sunset yellow FCF or tartrazine, the total combined amount not to exceed 300 ppm in the juice as consumed, provided that the amount of brilliant blue FCF or fast green FCF, or both, does not 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-0108. — Health Canada, List of Permitted Food Colours (List 3), item A.2(d)
  • In: (Naming the flavour) essence; (Naming the flavour) extract; (Naming the flavour) flavour. 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: M-FAA-24-14. — Health Canada, List of Permitted Food Colours (List 3), item A.2(d.1)
  • In: Fruit-flavoured beer. Purpose: Food colour. Limit: 10 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-0211. — Health Canada, List of Permitted Food Colours (List 3), item A.2(d.2)
  • In: Ice cream mix. Purpose: Food colour. Limit: If used singly, the amount not to exceed 300 ppm in the ice cream. If used in any combination with amaranth, 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 brilliant blue FCF or fast green FCF, or both, does not 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-0108. — Health Canada, List of Permitted Food Colours (List 3), item A.2(d.3)
  • In: Ice milk mix. Purpose: Food colour. Limit: If used singly, the amount not to exceed 300 ppm in the ice milk. If used in any combination with amaranth, 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 brilliant blue FCF or fast green FCF, or both, does not 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-0108. — Health Canada, List of Permitted Food Colours (List 3), item A.2(d.4)
  • In: Longaniza. Purpose: Food colour. Limit: Good Manufacturing Practice. The amount not to exceed 80 ppm in the finished longaniza. 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-0108. — Health Canada, List of Permitted Food Colours (List 3), item A.2(e)
  • In: Lumpfish caviar. Purpose: Food colour. Limit: 1,300 ppm if used singly or 500 ppm if used in combination with 450 ppm of brilliant blue FCF, 250 ppm of sunset yellow FCF and 100 ppm of tartrazine. 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-0108. — Health Canada, List of Permitted Food Colours (List 3), item A.2(f)
  • In: Unstandardized foods. Purpose: Food colour. Limit: If used singly, the amount not to exceed 300 ppm. If used in any combination with 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. 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-0108. — Health Canada, List of Permitted Food Colours (List 3), item A.2(g)
Health Canada, List of Permitted Food Colours (List 3)and 10 further provisionsretrieved 2026-10-17
European UnionEuropean Commission / EFSAPermitted, with conditions

34 food categories

highest permitted level 500 mg/l

Show every food category
  • 1.4 flavoured fermented milk products including heat-treated products — 150 mg/lPermitted as a member of Group III, Colours with combined maximum limit. ML = 150 mg/l. Period of application: from 1 August 2014. Note 74: Maximum limit for aluminium coming from all aluminium lakes 15 mg/kg. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013.
  • 1.6.3 other creams — 150 mg/kgPermitted as a member of Group III, Colours with combined maximum limit. ML = 150 mg/kg. only flavoured creams.
  • 1.7.1 unripened cheese excluding products falling in category 16 — 150 mg/kgPermitted as a member of Group III, Colours with combined maximum limit. ML = 150 mg/kg. only flavoured unripened cheese.
  • 1.7.3 edible cheese rind — quantum satisPermitted as a member of Group III, Colours with combined maximum limit. quantum satis. Period of application: from 1 August 2014. Note 67: Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines and E 180 litholrubine BK 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.
  • 1.7.6 cheese products (excluding products falling in category 16) — 100 mg/kgPermitted as a member of Group III, Colours with combined maximum limit. ML = 100 mg/kg. only flavoured unripened products.
  • 12.4 Mustard — 300 mg/kgPermitted as a member of Group III, Colours with combined maximum limit. ML = 300 mg/kg.
  • 12.5 Soups and broths — 50 mg/kgPermitted as a member of Group III, Colours with combined maximum limit. ML = 50 mg/kg.
  • 12.9 Protein products excluding products covered in category 1 8 — 100 mg/kgPermitted as a member of Group III, Colours with combined maximum limit. ML = 100 mg/kg. only meat and fish analouges based on vegetable proteins.
  • 13.2 Foods for special medical purposes as defined by Regulation (EU) No 609/2013 (excluding products from food category 13.1.5.) — 50 mg/kgPermitted as a member of Group III, Colours with combined maximum limit. ML = 50 mg/kg.
  • 13.3 Total diet replacement for weight control food as defined by Regulation (EU) No 609/2013 — 50 mg/kgPermitted as a member of Group III, Colours with combined maximum limit. ML = 50 mg/kg.
  • 14.2.3 Cider and perry — 200 mg/lPermitted as a member of Group III, Colours with combined maximum limit. ML = 200 mg/l. excluding cidre bouché, cydr jakościowy, perry jakościowe, cydr lodowy, perry lodowe.
  • 14.2.4 Fruit wine and made wine — 200 mg/lPermitted as a member of Group III, Colours with combined maximum limit. ML = 200 mg/l. excluding wino owocowe jakościowe.
  • 14.2.6 Spirit drinks as defined in Regulation (EU) 2019/787 — 200 mg/lPermitted as a member of Group III, Colours with combined maximum limit. ML = 200 mg/l. except: spirit drinks as defined in categories 1-17, 22, 36, 37 and 41 of Annex I of Regulation (EU) 2019/787. Note 87: Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 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.
  • 14.2.7.1 Aromatised wines — 100 mg/lML = 100 mg/l. only bitter vino. 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/lML = 100 mg/l. 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.
  • 14.2.7.3 Aromatised wine-product cocktails — 200 mg/lPermitted as a member of Group III, Colours with combined maximum limit. ML = 200 mg/l. Note 87: Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 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.
  • 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 % — 200 mg/lPermitted as a member of Group III, Colours with combined maximum limit. ML = 200 mg/l. only alcoholic beverages with alcoholic strength by volume less than 15 %. Note 87: Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 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.
  • 15.2 Processed nuts — 100 mg/kgPermitted as a member of Group III, Colours with combined maximum limit. ML = 100 mg/kg. only savoury coated nuts.
  • 17.2 food supplements supplied in a liquid form excluding food supplements for Infants and young children — 100 mg/lPermitted as a member of Group III, Colours with combined maximum limit. ML = 100 mg/l.
  • 18.2 Meal replacement for weight control as referred to in Commission Regulation (EU) No 432/2012 — 50 mg/kgPermitted as a member of Group III, Colours with combined maximum limit. ML = 50 mg/kg.
  • 3 edible ices — 150 mg/kgPermitted as a member of Group III, Colours with combined maximum limit. ML = 150 mg/kg. Note 25: The quantities of each of the colours E 122 and E 155 may not exceed 50 mg/kg or mg/l.
  • 4.2.1 dried fruit and vegetables — 200 mg/kgML = 200 mg/kg. only preserves of red fruit. Note 34: Maximum individually or for the combination of E 120, E 122, E 129, E 131 and E 133.
  • 4.2.2 fruit and vegetables in vinegar oil or brine — 200 mg/kgML = 200 mg/kg. only preserves of red fruit. Note 34: Maximum individually or for the combination of E 120, E 122, E 129, E 131 and E 133.
  • 4.2.3 canned or bottled fruit and vegetables — 200 mg/kgML = 200 mg/kg. only preserves of red fruit. Note 34: Maximum individually or for the combination of E 120, E 122, E 129, E 131 and E 133.
  • 4.2.4.1 fruit and vegetable preparations excluding compote — 200 mg/kgML = 200 mg/kg. only preserves of red fruit. Note 34: Maximum individually or for the combination of E 120, E 122, E 129, E 131 and E 133.
  • 4.2.4.1 fruit and vegetable preparations excluding compote — 200 mg/kgPermitted as a member of Group III, Colours with combined maximum limit. ML = 200 mg/kg. only mostarda di frutta.
  • 6.6 Batters — 500 mg/kgPermitted as a member of Group III, Colours with combined maximum limit. ML = 500 mg/kg. only batters for coating.
  • 8.1 Fresh meat, excluding meat preparations as defined by Regulation (EC) No 853/2004 — quantum satisquantum satis. only for the purpose of health marking.
  • 8.2 Meat preparations as defined by Regulation (EC) No 853/2004 — 25 mg/kgML = 25 mg/kg. only breakfast sausages with a minimum cereal content of 6 % and burger meat with a minimum vegetable and/or cereal content of 4 % mixed within the meat; In these products, the meat is minced in such a way so that the muscle and fat tissue are completely dispersed, so that fibre makes an emulsion with the fat, giving those products their typical appearance.
  • 8.3.2 Heat-treated meat products — 25 mg/kgML = 25 mg/kg. only luncheon meat.
  • 8.3.3 Casings and coatings and decorations for meat — 500 mg/kgPermitted as a member of Group III, Colours with combined maximum limit. ML = 500 mg/kg. only decorations and coatings except edible external coating of pasturmas Period of application: from 1 August 2014. Note 78: Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 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.
  • 9.2 Processed fish and fishery products including molluscs and crustaceans — 250 mg/kgML = 250 mg/kg. only precooked crustacean. Note 36: Maximum individually or for the combination of E 100, 102, E 120, E 122, E 129, E 142, E 151, E 160e, E 161b.
  • 9.2 Processed fish and fishery products including molluscs and crustaceans — 500 mg/kgPermitted as a member of Group III, Colours with combined maximum limit. ML = 500 mg/kg. only surimi and similar products and salmon substitutes based on Theragra chalcogramma, Pollachius virens and Clupea harengus’. Note 84: Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 4 mg/kg. As a derogation to this rule, the maximum limit only for salmon substitutes shall be 5,5 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.
  • 9.3 fish roe — 300 mg/kgPermitted as a member of Group III, Colours with combined maximum limit. ML = 300 mg/kg. except Sturgeons' eggs (Caviar). Note 86: Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 3 mg/kg. As a derogation to this rule, the maximum limit only for pasteurised products shall be 50 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 1333/2008, Annex IIand 33 further provisionsretrieved 2026-10-18
Great BritainFood Standards Agency / Food Standards ScotlandPermitted, with conditions

43 food categories

highest permitted level 500 mg/kg or mg/l

Show every food category
  • 1.4 Flavoured fermented milk products including heat-treated products — 150 mg/kg or mg/lPermitted as a member of Group III: Food colours with combined maximum limit. ML = 150. Period of application: from 1 August 2014. Note (74): Maximum limit for aluminium coming from all aluminium lakes 15 mg/kg. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013.
  • 1.6.3 Other creams — 150 mg/kg or mg/lPermitted as a member of Group III: Food colours with combined maximum limit. ML = 150. only flavoured creams.
  • 1.7.1 Unripened cheese excluding products falling in category 16 — 150 mg/kg or mg/lPermitted as a member of Group III: Food colours with combined maximum limit. ML = 150. only flavoured unripened cheese.
  • 1.7.3 Edible cheese rind — quantum satisPermitted as a member of Group III: Food colours with combined maximum limit. quantum satis. Period of application: from 1 August 2014. Note (67): Maximum limit for aluminium coming from aluminium lakes of E 120 carminic acid, carmine and E 180 litholrubine BK 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.
  • 1.7.6 Cheese products (excluding products falling in category 16) — 100 mg/kg or mg/lPermitted as a member of Group III: Food colours with combined maximum limit. ML = 100. only flavoured unripened products.
  • 12.2.2 Seasonings and condiments — 500 mg/kg or mg/lPermitted as a member of Group III: Food colours with combined maximum limit. ML = 500. only seasonings, for example curry powder, tandoori Period of application: from 1 August 2014. Note (70): Maximum limit for aluminium coming from all aluminium lakes 120 mg/kg. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013.
  • 12.4 Mustard — 300 mg/kg or mg/lPermitted as a member of Group III: Food colours with combined maximum limit. ML = 300.
  • 12.5 Soups and broths — 50 mg/kg or mg/lPermitted as a member of Group III: Food colours with combined maximum limit. ML = 50.
  • 12.6 Sauces — 500 mg/kg or mg/lPermitted as a member of Group III: Food colours with combined maximum limit. ML = 500. including pickles, relishes, chutney and picalilli; excluding tomato-based sauces Period of application: from 1 August 2014. Note (65): Maximum limit for aluminium coming from aluminium lakes of E 120 carminic acid, carmine 10 mg/kg. No other aluminium lakes may be used. For the puroposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013.
  • 12.9 Protein products, excluding products covered in category 1.8 — 100 mg/kg or mg/lPermitted as a member of Group III: Food colours with combined maximum limit. ML = 100. only meat and fish analogues based on vegetable proteins.
  • 13.2 Dietary foods for special medical purposes defined in Directive 1999/21/EC (excluding products from food category 13.1.5) — 50 mg/kg or mg/lPermitted as a member of Group III: Food colours with combined maximum limit. ML = 50. Note (88): Maximum limit for aluminium coming from aluminium lakes of E 120 carminic acid, carmine 3 mg/kg only in liquid heat-treated products. 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.
  • 13.3 Dietary foods for weight control diets intended to replace total daily food intake or an individual meal (the whole or part of the total daily diet) — 50 mg/kg or mg/lPermitted as a member of Group III: Food colours with combined maximum limit. ML = 50.
  • 14.1.4 Flavoured drinks — 100 mg/kg or mg/lPermitted as a member of Group III: Food colours with combined maximum limit. ML = 100. excluding chocolate milk and malt products Period of application: from 1 August 2014. Note (25): The quantities of each of the colours E 122 and E 155 may not exceed 50 mg/kg or mg/l. Note (74): Maximum limit for aluminium coming from all aluminium lakes 15 mg/kg. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013.
  • 14.2.3 Cider and perry — 200 mg/kg or mg/lPermitted as a member of Group III: Food colours with combined maximum limit. ML = 200. excluding cidre bouché.
  • 14.2.4 Fruit wine and made wine — 200 mg/kg or mg/lPermitted as a member of Group III: Food colours with combined maximum limit. ML = 200. Excluding wino owocowe markowe.
  • 14.2.6 Spirit drinks as defined in Regulation (EC) No 110/2008 — 200 mg/kg or mg/lPermitted as a member of Group III: Food colours with combined maximum limit. ML = 200. 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. Note (87): Maximum limit for aluminium coming from aluminium lakes of E 120 carminic acid, carmine 1,5 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.
  • 14.2.7.1 Aromatised wines — 100 mg/kg or mg/lML = 100. only bitter vino. 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.
  • 14.2.7.3 Aromatised wine-product cocktails — 200 mg/kg or mg/lPermitted as a member of Group III: Food colours with combined maximum limit. ML = 200. Note (87): Maximum limit for aluminium coming from aluminium lakes of E 120 carminic acid, carmine 1,5 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.
  • 14.2.8 Other alcoholic drinks including mixtures of alcoholic drinks with non-alcoholic drinks and spirits with less than 15 % of alcohol — 200 mg/kg or mg/lPermitted as a member of Group III: Food colours with combined maximum limit. ML = 200. 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. Note (87): Maximum limit for aluminium coming from aluminium lakes of E 120 carminic acid, carmine 1,5 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.
  • 15.1 Potato-, cereal-, flour- or starch-based snacks — several limitsPermitted as a member of Group III: Food colours with combined maximum limit. (1) ML 100: excluding extruded or expanded savoury snack products Period of application: from 1 August 2014; (2) ML 200: only extruded or expanded savoury snack products Period of application: from 1 August 2014. Note (71): Maximum limit for aluminium coming from all aluminium lakes 30 mg/kg. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013.
  • 15.2 Processed nuts — 100 mg/kg or mg/lPermitted as a member of Group III: Food colours with combined maximum limit. ML = 100. only savoury-coated nuts.
  • 16 Desserts excluding products covered in categories 1, 3 and 4 — 150 mg/kg or mg/lPermitted as a member of Group III: Food colours with combined maximum limit. ML = 150. Period of application: from 1 August 2014. Note (74): Maximum limit for aluminium coming from all aluminium lakes 15 mg/kg. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013.
  • 17.1 Food supplements supplied in a solid form, excluding food supplements for infants and young children — 300 mg/kg or mg/lPermitted as a member of Group III: Food colours with combined maximum limit. ML = 300. Period of application: from 1 August 2014. Note (69): Maximum limit for aluminium coming from all aluminium lakes 150 mg/kg. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013.
  • 17.2 Food supplements supplied in a liquid form, excluding food supplements for infants and young children — 100 mg/kg or mg/lPermitted as a member of Group III: Food colours with combined maximum limit. ML = 100.
  • 3 Edible ices — 150 mg/kg or mg/lPermitted as a member of Group III: Food colours with combined maximum limit. ML = 150. Note (25): The quantities of each of the colours E 122 and E 155 may not exceed 50 mg/kg or mg/l.
  • 4.2.1 Dried fruit and vegetables — 200 mg/kg or mg/lML = 200. only preserves of red fruit. Note (34): Maximum individually or for the combination of E 120, E 122, E 129, E 131 and E 133.
  • 4.2.2 Fruit and vegetables in vinegar, oil, or brine — 200 mg/kg or mg/lML = 200. only preserves of red fruit. Note (34): Maximum individually or for the combination of E 120, E 122, E 129, E 131 and E 133.
  • 4.2.3 Canned or bottled fruit and vegetables — 200 mg/kg or mg/lML = 200. only preserves of red fruit. Note (34): Maximum individually or for the combination of E 120, E 122, E 129, E 131 and E 133.
  • 4.2.4.1 Fruit and vegetable preparations excluding compote — 200 mg/kg or mg/lPermitted as a member of Group III: Food colours with combined maximum limit. ML = 200. only mostarda di frutta.
  • 4.2.4.1 Fruit and vegetable preparations excluding compote — 200 mg/kg or mg/lML = 200. only preserves of red fruit. Note (34): Maximum individually or for the combination of E 120, E 122, E 129, E 131 and E 133.
  • 5.2 Other confectionery including breath refreshening microsweets — several limitsPermitted as a member of Group III: Food colours with combined maximum limit. (1) ML 300: except candied fruit and vegetables Period of application: from 1 August 2014; (2) ML 200: only candied fruit and vegetables Period of application: from 1 August 2014. Note (25): The quantities of each of the colours E 122 and E 155 may not exceed 50 mg/kg or mg/l. Note (72): Maximum limit for aluminium coming from all aluminium lakes 70 mg/kg. As a derogation to this rule, the maximum limit only for microsweets shall be 40 mg/kg. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013.
  • 5.3 Chewing gum — 300 mg/kg or mg/lPermitted as a member of Group III: Food colours with combined maximum limit. ML = 300. Period of application: from 1 August 2014. Note (25): The quantities of each of the colours E 122 and E 155 may not exceed 50 mg/kg or mg/l. Note (73): Maximum limit for aluminium coming from all aluminium lakes 300 mg/kg For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013.
  • 5.4 Decorations, coatings and fillings, except fruit based fillings covered by category 4.2.4 — several limitsPermitted as a member of Group III: Food colours with combined maximum limit. (1) ML 500: only decorations, coatings and sauces, except fillings Period of application: from 1 August 2014; (2) ML 300: only fillings Period of application: from 1 August 2014. Note (73): Maximum limit for aluminium coming from all aluminium lakes 300 mg/kg. For the puroposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013. Note (25): The quantities of each of the colours E 122 and E 155 may not exceed 50 mg/kg or mg/l.
  • 6.6 Batters — 500 mg/kg or mg/lPermitted as a member of Group III: Food colours with combined maximum limit. ML = 500. only batters for coating.
  • 7.2 Fine bakery wares — 200 mg/kg or mg/lPermitted as a member of Group III: Food colours with combined maximum limit. ML = 200. Period of application: from 1 August 2014. Note (25): The quantities of each of the colours E 122 and E 155 may not exceed 50 mg/kg or mg/l. Note (76): Maximum limit for aluminium coming from aluminium lakes of E 120 carminic acid, carmine 5 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.
  • 8.1 Fresh meat, excluding meat preparations as defined by Regulation (EC) No 853/2004 — quantum satisquantum satis. only for the purpose of health marking.
  • 8.2 Meat preparations as defined by Regulation (EC) No 853/2004 — 25 mg/kg or mg/lML = 25. only breakfast sausages with a minimum cereal content of 6 % and burger meat with a minimum vegetable and/or cereal content of 4 % mixed within the meat; In these products, the meat is minced in such a way so that the muscle and fat tissue are completely dispersed, so that fibre makes an emulsion with the fat, giving those products their typical appearance.
  • 8.3.2 Heat-treated meat products — 25 mg/kg or mg/lML = 25. only luncheon meat.
  • 8.3.3 Casings and coatings and decorations for meat — several limitsPermitted as a member of Group III: Food colours with combined maximum limit. (1) ML 500: only decorations and coatings except edible external coating of pasturma s Period of application: from 1 August 2014; (2) quantum satis: only edible casings Period of application: From 1 August 2014. Note (78): Maximum limit for aluminium coming from aluminium lakes of E 120 carminic acid, carmine 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.
  • 9.2 Processed fish and fishery products including mollusks and crustaceans — 500 mg/kg or mg/lPermitted as a member of Group III: Food colours with combined maximum limit. ML = 500. only surimi and similar products and salmon substitutes based on Theragra chalcogramma , Pollachius virens and Clupea harengus. Note (84): Maximum limit for aluminium coming from aluminium lakes of E 120 carminic acid, carmine 4 mg/kg. As a derogation to this rule, the maximum limit only for salmon substitutes shall be 5,5 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.
  • 9.2 Processed fish and fishery products including mollusks and crustaceans — 250 mg/kg or mg/lML = 250. only precooked crustacean. Note (36): Maximum individually or for the combination of E 100, E 102, E 120, E 122, E 129, E 142, E 151, E 160e, E 161b.
  • 9.3 Fish roe — 300 mg/kg or mg/lPermitted as a member of Group III: Food colours with combined maximum limit. ML = 300. except Sturgeons' eggs (Caviar). Note (86): Maximum limit for aluminium coming from aluminium lakes of E 120 carminic acid, carmine 3 mg/kg. As a derogation to this rule, the maximum limit only for pasteurised products shall be 50 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.
Assimilated Regulation (EC) No 1333/2008and 42 further provisionsretrieved 2026-10-18
JapanConsumer Affairs AgencyPermitted, with conditions
Designated additive: Appended Table 1, item 218, 食用赤色四〇号（別名アルラレッドＡＣ）及びそのアルミニウムレーキ (“Food Red No. …

Designated additive: Appended Table 1, item 218, 食用赤色四〇号（別名アルラレッドＡＣ）及びそのアルミニウムレーキ (“Food Red No. 40 (Allura Red AC) and Food Red No. 40 Aluminum Lake” in the unofficial English translation; listed member: Food Red No. 40 (Allura Red AC)). 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40号: (1) [must not be used in the foods stated] “食用赤色40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), 식용색소적색제40호 (“Food Red No.40”, the English the Code prints beside it); 1. 일반식품첨가물 (general food additives), 식용색소적색제40호알루미늄레이크 (“Food Red No.40 Aluminium Lake”, the English the Code prints beside it). Main use (주용도) of 식용색소적색제40호: 착색료. Standard for use (사용기준) of 식용색소적색제40호: (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] “식용색소적색제40호는 아래의 식품에 한하여 사용하여야 한다. 다만, 다른 식용색소와 병용할 때에는 III. 1. 1) (4)의 규정에 따라 사용한다. 식용색소적색제40호의 사용량은 1. 과자, 캔디류, 추잉껌 : 0.3g/kg 이하 2. 빙과 : 0.15g/kg 이하 3. 빵류, 떡류 : 0.3g/kg 이하 4. 기타 코코아가공품, 초콜릿류 : 0.3g/kg 이하 5. 기타잼 : 0.3g/kg 이하 6. 기타설탕, 기타엿, 당시럽류 : 0.3g/kg 이하 7. 소시지류 : 0.025g/kg 이하 8. 어육소시지 : 0.3g/kg 이하 9. 과·채음료, 탄산음료류, 기타음료 : 0.3g/kg 이하(다만, 희석하여 음용하는 제품에 있어서는 희석한 것으로서) 10. 향신료조제품[고추냉이(와사비)가공품 및 겨자가공품에 한함] : 0.3g/kg 이하 11. 소스 : 0.3g/kg 이하 12. 젓갈류(명란젓에 한함) : 0.3g/kg 이하 13. 절임류(밀봉 및 가열살균 또는 멸균처리한 제품에 한함. 다만, 단무지는 제외) : 0.3g/kg 이하 14. 주류(탁주, 약주, 소주, 주정을 첨가하지 않은 청주 제외) : 0.3g/kg 이하 15. 식물성크림, 즉석섭취식품 : 0.3g/kg 이하 16. 곡류가공품, 전분가공품, 당류가공품, 기타 수산물가공품, 기타가공품, 유함유가공품 : 0.3g/kg 이하 17. 두류가공품, 서류가공품 : 0.2g/kg 이하 18. 건강기능식품(정제의 제피 또는 캡슐에 한함), 캡슐류 : 0.3g/kg 이하(색소의 사용량은 총 중량 기준으로 적용) 19. 아이스크림류, 아이스크림믹스류 : 0.3g/kg 이하 20. 커피(표면장식에 한함) : 0.1 g/kg 이하(식용색소적색제3호, 식용색소청색제1호, 식용색소황색제4호와 병용할 때는 사용량의 합계가 0.1 g/kg 이하)” Main use (주용도) of 식용색소적색제40호알루미늄레이크: 착색료. Standard for use (사용기준) of 식용색소적색제40호알루미늄레이크: (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] “식용색소적색제40호알루미늄레이크는 아래의 식품에 한하여 사용하여야 한다. 다만, 다른 식용색소와 병용할 때에는 III. 1. 1) (4)의 규정에 따라 사용한다. 식용색소적색제40호알루미늄레이크의 사용량은 식용색소적색제40호로서 1. 과자, 캔디류, 추잉껌 : 0.3g/kg 이하 2. 빙과 : 0.15g/kg 이하 3. 빵류, 떡류 : 0.3g/kg 이하 4. 기타 코코아가공품, 초콜릿류 : 0.3g/kg 이하 5. 기타잼 : 0.3g/kg 이하 6. 기타설탕, 기타엿, 당시럽류 : 0.3g/kg 이하 7. 소시지류 : 0.025g/kg 이하 8. 어육소시지 : 0.3g/kg 이하 9. 과·채음료, 탄산음료류, 기타음료 : 0.3g/kg 이하(다만, 희석하여 음용하는 제품에 있어서는 희석한 것으로서) 10. 향신료조제품[고추냉이(와사비)가공품 및 겨자가공품에 한함] : 0.3g/kg 이하 11. 소스 : 0.3g/kg 이하 12. 젓갈류(명란젓에 한함) : 0.3g/kg 이하 13. 절임류(밀봉 및 가열살균 또는 멸균처리한 제품에 한함. 다만, 단무지는 제외) : 0.3g/kg 이하 14. 주류(탁주, 약주, 소주, 주정을 첨가하지 않은 청주 제외) : 0.3g/kg 이하 15. 식물성크림, 즉석섭취식품 : 0.3g/kg 이하 16. 곡류가공품, 전분가공품, 당류가공품, 기타 수산물가공품, 기타가공품, 유함유가공품 : 0.3g/kg 이하 17. 두류가공품, 서류가공품 : 0.2g/kg 이하 18. 건강기능식품(정제의 제피 또는 캡슐에 한함), 캡슐류 : 0.3g/kg 이하(색소의 사용량은 총 중량 기준으로 적용) 19. 아이스크림류, 아이스크림믹스류 : 0.3g/kg 이하” 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 AdministrationPermitted, with conditions

Subject to batch certification by FDA.

21 CFR 74.340retrieved 2026-10-17
Codex AlimentariusCodex Alimentarius Commission / JECFAPermitted, with conditions

52 food categories

highest permitted level 300 mg/kg

Show every food category and its notes
  • 01.1.4 Flavoured Fluid Milk Drinks — 100 mg/kg
    • Note 52 Excluding chocolate milk.
    • Note 540 Except for use in products conforming to the Standard for Fermented Milks (CXS 243-2003) at 300 mg/kg.
  • 01.6.2.2 Rind of ripened cheese — 100 mg/kg
  • 01.6.4 Processed cheese — 100 mg/kg
  • 01.6.5 Cheese analogues — 100 mg/kg
    • Note 3 For use in surface treatment only.
  • 01.7 Dairy-based desserts (e.g. pudding, fruit or flavoured yoghurt) — 300 mg/kg
  • 02.4 Fat-based desserts excluding dairy-based dessert products of food category 01.7 — 150 mg/kg
  • 03.0 Edible ices, including sherbet and sorbet — 150 mg/kg
  • 04.1.2.11 Fruit fillings for pastries — 300 mg/kg
  • 04.1.2.5 — 100 mg/kg
  • 04.1.2.7 Candied fruit — 100 mg/kg
  • 04.1.2.8 Fruit preparations, including pulp, purees, fruit toppings and coconut milk — 100 mg/kg
    • Note XS240 Excluding products conforming to the Standard for Aqueous Coconut Products (CODEX STAN 240-2003).
    • Note XS314R Excluding products conforming to the Standard for Date Paste (CODEX STAN 314R-2013).
  • 04.1.2.9 Fruit-based desserts, incl. fruit-flavoured water-based desserts — 300 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 — 300 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).
  • 04.2.2.4 Canned or bottled (pasteurized) or retort pouch vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), and seaweeds — 200 mg/kg
    • Note XS13 Excluding products conforming to the Standard for Preserved Tomatoes (CODEX STAN 13-1981).
    • Note XS38 Excluding products conforming to the General Standard for Edible Fungi and Fungus Products (CODEX STAN 38-1981).
    • Note XS57 Excluding products conforming to the Standard for Processed Tomato Concentrates (CODEX STAN 57-1981).
    • Note XS145 Excluding products conforming to the Standard for Canned Chestnuts and Canned Chestnut Puree (CODEX STAN 145-1985).
    • Note XS241 Excluding products conforming to the Standard for canned bamboo shoots (CXS 241-2003).
    • Note XS257R Excluding products conforming to the Codex Regional Standard for Canned Humus with Tehena (CODEX STAN 257R-2007).
    • Note XS258R Excluding products conforming to the Regional Standard for Canned Foul Medames (CXS 258R-2007).
    • Note XS297 Excluding products conforming to the Standard for Certain Canned Vegetables (CODEX STAN 297-2009).
  • 04.2.2.6 Vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweed, and nut and seed pulps and preparations (e.g. vegetable desserts and sauces, candied vegetables) other than food category 04.2.2.5 — 200 mg/kg
    • Note 92 Excluding tomato-based sauces.
    • Note XS38 Excluding products conforming to the General Standard for Edible Fungi and Fungus Products (CODEX STAN 38-1981).
    • Note XS57 Excluding products conforming to the Standard for Processed Tomato Concentrates (CODEX STAN 57-1981).
    • Note XS259R Excluding products conforming to the Codex Regional Standard for Tehena (CODEX STAN 259R-2007).
    • Note XS308R Excluding products conforming to the Regional Standard for Harissa (Red Hot Pepper Paste) (CXS 308R-2011).
    • Note XS321 Excluding products conforming to the Standard for Ginseng Products (CXS 321-2015).
  • 05.1.3 Cocoa-based spreads, incl. fillings — 300 mg/kg
    • Note XS86 Excluding products conforming to the Standard for Cocoa Butter (CODEX STAN 86-1981).
  • 05.1.4 Cocoa and chocolate products — 300 mg/kg
    • Note 183 For use in surface decoration only.
  • 05.1.5 Imitation chocolate, chocolate substitute products — 300 mg/kg
  • 05.2 Confectionery including hard and soft candy, nougats, etc. other than food categories 05.1, 05.3, and 05.4 — 300 mg/kg
    • Note XS309R Excluding products conforming to the Codex Regional Standard for Halawa Tehenia (CODEX STAN 309R-211).
  • 05.3 Chewing gum — 300 mg/kg
  • 05.4 Decorations (e.g. for fine bakery wares), toppings (non-fruit), and sweet sauces — 300 mg/kg
  • 06.3 Breakfast cereals, including rolled oats — 300 mg/kg
  • 06.5 Cereal and starch based desserts (e.g. rice pudding, tapioca pudding) — 300 mg/kg
  • 07.1.2 Crackers, excluding sweet crackers — 100 mg/kg
  • 07.1.3 Other ordinary bakery products (e.g. bagels, pita, English muffins) — 300 mg/kg
    • Note 398 Some Codex Members allow the use of additives with sweetener and colour functions in this food category while others limit this food category to products without these additives.
  • 07.2 Fine bakery wares (sweet, salty, savoury) and mixes — 300 mg/kg
    • Note 398 Some Codex Members allow the use of additives with sweetener and colour functions in this food category while others limit this food category to products without these additives.
  • 08.3.2 Heat-treated processed comminuted meat, poultry, and game products — 25 mg/kg
    • Note XS88 Excluding products conforming to the Standard for Corned Beef (CODEX STAN 88-1981).
    • Note XS89 Excluding products conforming to Standard for Luncheon Meat (CODEX STAN 89-1981).
    • Note XS98 Excluding products conforming to the Standard for Cooked Cured Chopped Meat (CODEX STAN 98-1981).
  • 08.4 Edible casings (e.g. sausage casings) — 300 mg/kg
    • Note 365 On a casings basis.
  • 09.2.1 Frozen fish, fish fillets, and fish products, including molluscs, crustaceans, and echinoderms — 300 mg/kg
    • Note 95 For non-standardized foods: for use in surimi and fish roe products only.
    • Note XS36 Excluding products conforming to the Standard for Quick Frozen Finfish, Uneviscerated and Eviscerated (CODEX STAN 36-1981).
    • Note XS92 Excluding products conforming to the Standard for Quick Frozen Shrimps and Prawns (CODEX STAN 92-1981).
    • Note XS95 Excluding products conforming to the Standard for Quick Frozen Lobsters (CODEX STAN 95-1981).
    • Note XS165 Excluding products conforming to the Standard for Quick Frozen Blocks of Fish Fillet, Minced Fish Flesh and Mixtures of Fillets and Minced Fish Flesh (CODEX STAN 165-1989).
    • Note XS190 Excluding products conforming to the Standard for Quick Frozen Fish Fillets (CODEX STAN 190-1995).
    • Note XS191 Excluding products conforming to the Standard for Quick Frozen Raw Squid (CODEX STAN 191-1995).
    • Note XS292 Excluding products conforming to the Standard for Live and Raw Bivalve Molluscs (CODEX STAN 292-2008).
    • Note XS312 Excluding products conforming to the Standard for Live Abalone and for Raw Fresh Chilled or Frozen Abalone for Direct Consumption or for Further Processing (CODEX STAN 312-2013).
    • Note XS315 Excluding products conforming to the Standard for Fresh and Quick Frozen Raw Scallop Products (CODEX STAN 315-2014).
  • 09.2.4.1 Cooked fish and fish products — 300 mg/kg
    • Note 95 For non-standardized foods: for use in surimi and fish roe products only.
  • 09.2.4.2 Cooked molluscs, crustaceans, and echinoderms — 250 mg/kg
  • 09.2.5 Smoked, dried, fermented, and/or salted fish and fish products, including molluscs, crustaceans, and echinoderms — 300 mg/kg
    • Note 382 For use only in smoked fish and smoke-flavoured fish products conforming to the Standard for Smoked Fish, Smoked-flavoured fish, and Smoke-dried fish (CODEX STAN 311-2013).
    • Note XS167 Excluding products conforming to the Standard for Salted Fish and Dried Salted Fish of the Gadidae Family of Fishes (CODEX STAN 167-1989).
    • Note XS189 Excluding products conforming to the Standard for Dried Shark Fins (CODEX STAN 189-1993).
    • Note XS222 Excluding products conforming to the Standard for Crackers from Marine and Freshwater Fish, Crustaceans and Molluscan Shellfish (CODEX STAN 222-2001).
    • Note XS236 Excluding products conforming to the Standard for Boiled Dried Salted Anchovies (CODEX STAN 236-2003).
    • Note XS244 Excluding products conforming to the Standard for Salted Atlantic Herring and Salted Sprat (CODEX STAN 244-2004).
  • 09.3.3 Salmon substitutes, caviar and other fish roe products — 300 mg/kg
    • Note XS291 Excluding products conforming to the Standard for Sturgeon Caviar (CODEX STAN 291-2010).
  • 09.3.4 Semi-preserved fish and fish products, including molluscs, crustaceans and echinoderms (e.g. fish paste), excluding products of food categories 09.3.1 - 09.3.3 — 300 mg/kg
  • 10.1 Fresh eggs — 100 mg/kg
    • Note 4 For use in decoration, stamping, marking or branding the product only.
  • 10.4 Egg-based desserts (e.g. custard) — 300 mg/kg
    • Note 161 Subject to national legislation of the importing country aimed, in particular, at consistency with Section 3.2 of the Preamble.
  • 11.4 Other sugars and syrups (e.g. xylose, maple syrup, sugar toppings) — 300 mg/kg
    • Note 161 Subject to national legislation of the importing country aimed, in particular, at consistency with Section 3.2 of the Preamble.
  • 12.2.2 Seasonings and condiments — 300 mg/kg
  • 12.4 Mustards — 300 mg/kg
  • 12.5 Soups and broths — 100 mg/kg
    • Note 337 For use in products conforming to the Codex Standard for Bouillons and Consommés (CODEX STAN 117-1981) at 50 mg/kg.
  • 12.6 Sauces and like products — 300 mg/kg
    • Note XS302 Excluding products conforming to the Standard for Fish Sauce (CODEX STAN 302-2011).
  • 13.3 Dietetic foods intended for special medical purposes (excluding products of food category 13.1) — 50 mg/kg
    • Note 566 Excluding products conforming to the Guidelines for Ready to Use Therapeutic Foods (CXG 95-2022).
  • 13.4 Dietetic formulae for slimming purposes and weight reduction — 50 mg/kg
  • 13.5 Dietetic foods (e.g. supplementary foods for dietary use) excluding products of food categories — 300 mg/kg
  • 13.6 Food supplements — 300 mg/kg
  • 14.1.4 Water-based flavoured drinks, including "sport," “energy,” or "electrolyte" drinks and particulated drinks — 150 mg/kg
    • Note 127 On the served to the consumer basis.
  • 14.2.2 Cider and perry — 200 mg/kg
  • 14.2.4 Wines (other than grape) — 200 mg/kg
  • 14.2.6 Distilled spirituous beverages containing more than 15% alcohol — 300 mg/kg
  • 14.2.7 Aromatized alcoholic beverages (e.g. beer, wine and spirituous cooler-type beverages, low-alcoholic refreshers) — 200 mg/kg
  • 15.1 Snacks - potato, cereal, flour or starch based (from roots and tubers, pulses and legumes) — 200 mg/kg
  • 15.2 Processed nuts, including coated nuts and nut mixtures (with e.g. dried fruit) — 100 mg/kg
CXS 192-1995 Table One, INS 129and 51 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 Zealand—44 no quantity stated
Canada10 mg/kg1 numeric limit, 2 GMP, 8 no quantity stated
European Union25 mg/kg – 500 mg/kg32 numeric limit, 2 quantum satis
Great Britain25 mg/kg – 500 mg/kg37 numeric limit, 4 several limits, 2 quantum satis
Japan—1 no quantity stated
South Korea—1 no quantity stated
United States—1 no quantity stated
Codex Alimentarius25 mg/kg – 300 mg/kg52 numeric limit

What a label must say

Words a food containing FD&C Red No. 40 is obliged to carry, quoted from the instrument that imposes them. A required statement is a fact about the regulation, not a finding about the substance — every rule below applies where the additive is authorised.

Every rule collected at what a label must say.

What it is made from

Made by diazotising an aromatic amine and coupling it to a naphthalene sulfonate, both of which come from petroleum feedstocks. No animal-derived material is involved. Every batch sold in the United States must be certified by the FDA before use.

  • Vegan
  • Vegetarian

Compare other additives on the dietary indexes.

CAS registry number
25956-17-6
InChIKey
CEZCCHQBSQPRMU-UHFFFAOYSA-L
PubChem
CID 33258

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 %no less than 85 %
Leadno more than 2 mg/kgno 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 129 Allura red ac

Allura Red AC consists essentially of disodium 2-hydroxy-1-(2-methoxy-5-methyl-4-sulfonato-phenylazo) naphthalene-6-sulfonate and subsidiary colouring matters together with sodium chloride and/or sodium sulphate as the principal uncoloured components. Allura Red AC is manufactured by coupling diazotized 5-amino-4-methoxy-2-toluenesulphonic acid with 6-hydroxy-2-naphthalene sulphonic acid Allura Red AC is described as the sodium salt. The calcium and the potassium salt are also permitted.

Synonyms: CI Food Red 17

Assay, identification and purity criteria

Description and assay

Colour Index No
16035
Einecs
247-368-0
Chemical name
Disodium 2-hydroxy-1-(2-methoxy-5-methyl-4-sulfonatophenylazo) naphthalene-6-sulfonate
Chemical formula
C₁₈H₁₄N₂Na₂O₈S₂
Molecular weight
496,42
Assay
Content not less than 85 % total colouring matters, calculated as the sodium salt [image] 540 at ca. 504 nm in aqueous solution at pH 7
Description
Dark red powder or granules
Appearance of the aqueous solution
Red

Identification

Spectrometry
Maximum in water at ca. 504 nm

Purity criteria

Water insoluble matter
Not more than 0,2 %
Subsidiary colouring matters
Not more than 3,0 %
6-hydroxy-2-naphthalene sulfonic acid, sodium salt
Not more than 0,3 %
4-amino-5-methoxy-2-methylbenezene sulfonic acid
Not more than 0,2 %
6,6-oxybis (2-naphthalene sulfonic acid) disodium salt
Not more than 1,0 %
Unsulfonated primary aromatic amines
Not more than 0,01 % (calculated as aniline)
Ether extractable matter
From a solution of pH 7, not more than 0,2 %
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 129

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 129 Allura Red AC

Consists of disodium 6-hydroxy-5-(2-methoxy-5-methyl-4- sulfonato-phenylazo)-2-naphthalenesulfonate and subsidiary colouring matters together with sodium chloride and/or sodium sulfate as the principal uncoloured components. It is manufactured by coupling diazotized 4-amino-5-methoxy-2-methylbenzenesulfonic acid with 6-hydroxy-2-naphthalene sulphonic acid. The resulting dye is purified and isolated as the sodium salt. May be converted to the corresponding aluminium lake in which case only the General Specifications for Aluminium Lakes of Colouring Matters applies.

Synonyms: INS No. 129, CI Food Red 17, CI (1975) No.16035, FD&C Red No. 40 CI (1975) No.16035; CI Food Red 17; FD&C Red No.40

Assay, identification and purity criteria

Description and assay

Specification history
Prepared at the 82 nd JECFA and published in JECFA Monograph 19 (2016) superseding specifications prepared at the 28th JECFA (1984) and published in FNP 31/1 (1984) and FNP 52 (1992). Metals and arsenic specifications revised at the 59th JECFA (2002). An ADI of 0-7 mg/kg bw was established at the 25th JECFA (1981) and confirmed by the 82nd JECFA (2016).
Chemical names
Disodium 6-hydroxy-5-(2-methoxy-5-methyl-4-sulfonatophenylazo)-2-naphthalenesulfonate
C.A.S. number
25956-17-6
Chemical formula
C18H14N2Na2O8S2
Formula weight
496.43
Assay
Not less than 85% total colouring matters
DESCRIPTION
Dark red powder or granules
FUNCTIONAL USES
Colour
METHOD OF ASSAY
Determine total colouring matters content by spectrophotometry using Procedure 1 in Volume 4 (under “ Specific Methods, Food Colours ” ) and an appropriate solvent. Using water as the solvent: absorptivity (a) = 54.0 l/(g∙cm) and wavelength of maximum absorbance = 501 nm.

Identification

Solubility
Freely soluble in water, insoluble in ethanol
Spectrophotometry
Maximum wavelength approximately 501 nm.
(Vol. 4)
Determine the UV-visible absorption spectrum of the sample solution dissolved in water.

Purity criteria

Loss on drying, chloride and sulfate as sodium salts (Vol. 4)
Not more than 15% as total amount Determine according to chloride as sodium chloride, sulfate as sodium sulfate, and water content (loss on drying at 135 °C) in Volume 4 (under “Specific Methods, Food Colours”).
Water insoluble matter
Not more than 0.2%
Subsidiary colouring
Not more than 3%
matters
See description under TESTS
Organic compounds
Not more than 0.3% of sodium 6-hydroxy-2-naphthalenesulfonate
other than colouring matters (Vol. 4)
Not more than 0.2% of 4-amino-5-methoxy-2-methylbenzenesulfonic acid Not more than 1.0% of disodium 6,6'-oxybis(2-naphthalenesulfonate) See description under TESTS
Unsulfonated primary
Not more than 0.01% calculated as aniline
Ether extractable matter
Not more than 0.2%
Lead (Vol. 4)
Not more than 2 mg/kg Determine using a method appropriate to the specified level. The selection of sample size and method of sample preparation may be based on the principles of the method described in Volume 4 (under “General Methods, Metallic Impurities”).
Test: Subsidiary colouring matters
Determine subsidiary colouring matters by reversed-phase HPLC (Vol. 4) using the following conditions: Column: C18 (250 mm x 4.6 mm i.d., 5 μ m particle size) Eluent A: 0.05 M ammonium acetate Eluent B: methanol Injection volume: 20 μ l Detector: UV-visible/PDA at 500 nm Flow rate: 1 ml/min Gradient: Min %A %B 0 95 5 3 95 5 19 25 75 20 0 100 25 0 100 Standards: Higher sulfonated subsidiary colors : 3-Hydroxy-4-[(2-methoxy-5-methyl-4-sulfophenyl)azo]-2,7-naphthalenedisulfonic acid, trisodium salt – Wako, Cat. No. 037-23311 or equivalent 7-Hydroxy-8-[(2-methoxy-5-methyl-4-sulfophenyl)azo]-1,3-naphthalenedisulfonic acid, trisodium salt – Wako, Cat. No. 034-23321 or equivalent Lower sulfonated subsidiary color : 4-[(2-Hydroxy-1-naphthalenyl)azo]-5-methoxy-2-methylbenzenesulfonic acid, sodium salt – Wako, Cat. No. 030-23301 or equivalent Sample preparation: Dissolve 150 mg of sample in 100 ml of 0.05 M ammonium acetate.
Test: Organic compounds other than colouring matters (Vol. 4)
Determine sodium 6-hydroxy-2-naphthalenesulfonate, 4-amino-5-methoxy-2-methylbenzenesulfonic acid, and disodium 6,6'-oxybis(2-naphthalenesulfonate) by reversed-phase HPLC (under “ Specific Methods, Food Colours ” ) using the following conditions: Column: C18 (250 mm x 4.6 mm i.d., 5 μ m particle size) Eluent A: 0.05 M ammonium acetate Eluent B: methanol Injection volume: 20 μ l Detector: UV-visible/PDA at 235 and 254 nm Flow rate: 1 ml/min Gradient: Min %A %B 0 95 5 3 95 5 19 25 75 20 0 100 25 0 100 Note: A general gradient for the separation of organic compounds other than colouring matters in food colours is given in Vol. 4. Analyst may use above gradient for the analytes in Allura Red AC. Standards: Sodium 6-hydroxy-2-naphthalenesulfonate – Wako, Cat. No. 010-25141 or equivalent 4-Amino-5-methoxy-2-methylbenzenesulfonic acid – Wako, Cat. No. 196-17301 or equivalent
Test: Disodium 6,6'-oxybis(2-naphthalenesulfonate) – Santa Cruz
Biotechnology, Cat. No. 210553 or equivalent Sample preparation: Dissolve 150 mg of sample in 100 ml of 0.05 M ammonium acetate .

FAO JECFA Monograph (2016)

Every name it appears under

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

E number

  • E129

INS number

  • 129

CAS registry number

  • 1016649-41-4
  • 25956-17-6

As it appears in regulation

  • Allura Red AC
  • FD&C Red No. 40

Other names

  • 763 - Colours
  • al-lura red ac
  • Allura Red
  • Allura Red 40
  • Allura Red AC
  • Allura Red AC (E 129)
  • Allura Red AC (Technical Grade)
  • Allura Red AC 100 microg/mL in Water
  • Allura Red AC 100 |Ig/mL in Water
  • Allura red AC dye
  • Allura Red AC, analytical standard
  • Allura Red AC, Dye content 80 %
  • ALLURA RED C.I.16035
  • C.I. Food Red 17
  • CCRIS 3493
  • CEZCCHQBSQPRMU-UHFFFAOYSA-L
  • CI 16035; Food Red 17; Fancy Red;
  • CI Food Red 17
  • CI-FOOD RED 17
  • Curry red
  • D&C RED NO. 40
  • Disodium 6-hydroxy-5-((6-methoxy-4-sulfo-m-tolyl)azo)-2-naphthalenesulfonate
  • E 129
  • F D & C RED #40 [VANDF]
  • F D & C RED #40 LAKE [VANDF]
  • F D & C RED NO. 40
  • Fancy Red
  • FD & C Red no. 40
  • FD and C Red No. 40
  • FD&C Red 40
  • FD&C Red No. 40
  • FDC Red 40
  • FDC Red 40 dye
  • FDC Red No. 40
  • Food red 17
  • Food Red No. 40
  • HSDB 7260
  • INS NO.129
  • INS-129
  • Japan Food Red No. 40
  • Japan Red 40
  • POXPUHKJGLHZEM-DJOSVPKASA-L
  • POXPUHKJGLHZEM-VIPPSAFOSA-L
  • Red 40
  • Red No. 40

Systematic names

  • 2-Naphthalenesulfonic acid, 6-hydroxy-5-((2-methoxy-5-methyl-4-sulfophenyl)azo)-, disodium salt
  • 2-Naphthalenesulfonic acid, 6-hydroxy-5-((6-methoxy-4-sulfo-m-tolyl)azo)-, disodium salt
  • 2-Naphthalenesulfonic acid, 6-hydroxy-5-[2-(2-methoxy-5-methyl-4-sulfophenyl)diazenyl]-, sodium salt (1:2)
  • 6-Hydroxy-5-((2-methoxy-5-methyl-4-sulfophenyl)azo)-2-naphthalene- sulfonic acid, disodium salt
  • 6-Hydroxy-5-[(6-methoxy-4-sulfo-m- toly l)azo]-2-naphthalenesulfonic acid disodium
  • 6-Hydroxy-5-[2-(2-methoxy-5-methyl-4-sulfophenyl)diazenyl]-2-naphthalenesulfonic acid sodium
  • disodium (5E)-5-[(2-methoxy-5-methyl-4-sulfonatophenyl)hydrazinylidene]-6-oxonaphthalene-2-sulfonate
  • Disodium 6-hydroxy-5-((2-methoxy-4-sulphonato-m-tolyl)azo)naphthalene-2-sulphonate
  • disodium 6-hydroxy-5-((2-methoxy-5-methyl-4-sulfonatophenyl)diazenyl)naphthalene-2-sulfonate
  • Disodium 6-hydroxy-5-((2-methoxy-5-methyl-4-sulfophenyl)azo)-2-naphthalene- sulfonate
  • Disodium 6-hydroxy-5-((2-methoxy-5-methyl-4-sulfophenyl)azo)-2-naphthalenesulfonate
  • disodium 6-hydroxy-5-[(E)-(2-methoxy-5-methyl-4-sulfonatophenyl)diazenyl]naphthalene-2-sulfonate
  • disodium;6-hydroxy-5-[(2-methoxy-5-methyl-4-sulonatophenyl)diazenyl]naphthalene-2-sulonate
  • sodium (E)-6-hydroxy-5-((2-methoxy-5-methyl-4-sulfonatophenyl)diazenyl)naphthalene-2-sulfonate
  • Sodium 6-hydroxy-5-((2-methoxy-5-methyl-4-sulfonatophenyl)diazenyl)naphthalene-2-sulfonate

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.

  • Already re-evaluated when the programme began. Listed in Annex I as “Allura Red AC”, against the words “Re-evaluation completed on 23 September 2009”, and therefore not re-evaluated again under it.

Hazard reference values

EFSA and JECFA have both set an acceptable daily intake for FD&C Red No. 40, and they agree: 7 mg/kg bw/day. An acceptable daily intake is a reference value set by a committee, not a threshold above which harm begins. 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
ADI7 mg/kg bw/day—JECFA2016
ADI7 mg/kg bw/dayconsumersEFSAnot identified in the dataset

Evidence and how bodies read it

Food additives and hyperactive behaviour in 3-year-old and 8/9-year-old children in the community: a randomised, double-blinded, placebo-controlled trial

McCann D, Barrett A, Cooper A, Crumpler D, Dalen L, Grimshaw K, et al.. The Lancet. 2007 doi:10.1016/S0140-6736(07)61306-3

Design
RCT
Model
human
Dose
Two mixtures of four synthetic colours plus sodium benzoate, at doses chosen to reflect typical UK intakes, given in a drink; challenge and placebo periods.
Endpoint
Global hyperactivity aggregate, combining teacher and parent ratings with a computerised attention test.
Funding
UK Food Standards Agency

What it found. Reported a small increase in the composite hyperactivity measure in 3-year-olds and 8/9-year-olds during the additive-challenge periods compared with placebo. The authors described the effects as modest and variable between individuals.

Limitations. The additives were given as mixtures, so the result cannot be attributed to any single colour or to the benzoate. Effect sizes were small relative to the spread between children, adherence differed between age groups, and the trial measured behaviour over short challenge periods rather than long-term outcomes.

How different bodies read the evidence

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 2015

    In a refined exposure assessment for Allura Red AC (E 129) using new industry usage and Member State analytical data, EFSA found that none of the exposure estimates exceeded the ADI of 7 mg/kg bw/day in any population group.

    Source document

  2. EFSA 2009

    In its re-evaluation of Allura Red AC (E 129), the ANS Panel concluded that the available data gave no reason to revise the ADI of 7 mg/kg bw/day, and agreed with EFSA's earlier view that the McCann et al. (2007) study could not be used as a basis for altering the ADI. It noted that refined intake estimates were generally below the ADI, although high-percentile exposure in children aged 1–10 could slightly exceed it at the upper end of the range.

    Source document

  3. EFSA 2008

    Judged the trial to provide limited evidence of a small effect on activity and attention in some children, but held that the mixtures tested did not allow any effect to be attributed to an individual additive, and that the findings did not warrant changing the acceptable daily intakes.

    Action taken: Left intake limits unchanged

    Source document

  4. European Union (legislature) 2008

    Took the same evidence as grounds for a consumer-information measure rather than a change in permitted levels, requiring foods containing these colours to carry the statement that they 'may have an adverse effect on activity and attention in children'.

    Action taken: Imposed a mandatory warning statement while leaving the additives authorised

    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 129?
E 129 is FD&C Red No. 40. FD&C Red No. 40, known internationally as Allura Red AC, is a synthetic red azo dye. It is widely used in soft drinks, confectionery, breakfast cereals, baked goods and dairy desserts.
What is FD&C Red No. 40 used for in food?
It is listed as a colour — the role Canada, Codex, the EU and the US assign it. This page shows every function each regulator records, with the citation for each.
Where is FD&C Red No. 40 permitted?
Of the seven regulators this site reads, Australia and New Zealand, Canada, the EU, Great Britain, Japan, South Korea, the US 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 FD&C Red No. 40 vegan?
Yes. FD&C Red No. 40 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
  • ecfr retrieved 2026-10-17
  • 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.

Follow changes to FD&C Red No. 40:Atom feed — regulatory events, and any change the weekly refresh detects in its provisions.