FD&C Yellow No. 5

E number E102INS 102CAS 1934-21-0

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 Yellow No. 5, from PubChem compound 164825
Structure from PubChem CID 164825 (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.

Tartrazine is a synthetic lemon-yellow azo dye, certified in the United States as FD&C Yellow No. 5. It is used in soft drinks, confectionery, desserts, sauces and snack foods.

Where it is and isn’t permitted

Status of FD&C Yellow No. 5 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

no numerical limit (good manufacturing practice)

9 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 allura red, amaranth, brilliant blue FCF, erythrosine, fast green FCF, indigotine or sunset yellow FCF, 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 T.1(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 allura red, brilliant blue FCF, erythrosine, fast green FCF, indigotine or sunset yellow FCF, 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 T.1(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 allura red, brilliant blue FCF, erythrosine, fast green FCF, indigotine or sunset yellow FCF, 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 T.1(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 allura red, brilliant blue FCF, erythrosine, fast green FCF, indigotine or sunset yellow FCF, 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 T.1(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 T.1(d.1)
  • 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 allura red, amaranth, brilliant blue FCF, erythrosine, fast green FCF, indigotine or sunset yellow FCF, 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 T.1(d.2)
  • 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 allura red, amaranth, brilliant blue FCF, erythrosine, fast green FCF, indigotine or sunset yellow FCF, 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 T.1(d.3)
  • In: Lumpfish caviar. Purpose: Food colour. Limit: 100 ppm if used in combination with 500 ppm of allura red, 450 ppm of brilliant blue FCF and 250 ppm of sunset yellow FCF. 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 T.1(e)
  • In: Unstandardized foods. 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 or sunset yellow FCF, 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 T.1(f)
Health Canada, List of Permitted Food Colours (List 3)and 8 further provisionsretrieved 2026-10-17
European UnionEuropean Commission / EFSAPermitted, with conditions

29 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.
  • 1.7.5 processed cheese — 100 mg/kgML = 100 mg/kg. only flavoured processed cheese. Note 33: Maximum individually or for the combination of E 100, E 102, E 120, E 122, E 160e and E 161b.
  • 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 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. 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.
  • 4.2.3 canned or bottled fruit and vegetables — 100 mg/kgML = 100 mg/kg. only processed mushy and garden peas (canned).
  • 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.
  • 8.3.3 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 — 100 mg/kgML = 100 mg/kg. only fish paste and crustacean paste. Note 35: Maximum individually or for the combination of E 100, E 102, E 120, E 122, 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 28 further provisionsretrieved 2026-10-18
Great BritainFood Standards Agency / Food Standards ScotlandPermitted, with conditions

38 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.
  • 1.7.5 Processed cheese — 100 mg/kg or mg/lML = 100. only flavoured processed cheese. Note (33): Maximum individually or for the combination of E 100, E 102, E 120, E 122, E 160e and E 161b.
  • 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 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. 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.
  • 4.2.3 Canned or bottled fruit and vegetables — 100 mg/kg or mg/lML = 100. only processed mushy and garden peas (canned).
  • 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.
  • 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.
  • 8.3.3 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 — several limits(1) ML 100: only fish paste and crustacean paste; (2) ML 250: only precooked crustacean; (3) ML 100: only smoked fish. Note (35): Maximum individually or for the combination of E 100, E 102, E 120, E 122, E 142, E 151, E 160e, E 161b. 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. Note (37): Maximum individually or for the combination of E 100, E 102, E 120, E 151, E 160e.
  • 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 37 further provisionsretrieved 2026-10-18
JapanConsumer Affairs AgencyPermitted, with conditions
Designated additive: Appended Table 1, item 223, 食用黄色四号（別名タートラジン）及びそのアルミニウムレーキ (“Food Yellow No. …

Designated additive: Appended Table 1, item 223, 食用黄色四号（別名タートラジン）及びそのアルミニウムレーキ (“Food Yellow No. 4 (Tartrazine) and Food Yellow No. 4 Aluminum Lake” in the unofficial English translation; listed member: Food Yellow No. 4 (Tartrazine)). 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 食用黄色4号: (1) [must not be used in the foods stated] “食用黄色4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), 식용색소황색제4호 (“Food Yellow No.4”, the English the Code prints beside it); 1. 일반식품첨가물 (general food additives), 식용색소황색제4호알루미늄레이크 (“Food Yellow No.4 Aluminium Lake”, the English the Code prints beside it). Main use (주용도) of 식용색소황색제4호: 착색료. Standard for use (사용기준) of 식용색소황색제4호: (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] “식용색소황색제4호는 아래의 식품에 한하여 사용하여야 한다. 다만, 다른 식용색소와 병용할 때에는 III. 1. 1) (4)의 규정에 따라 사용한다. 식용색소황색제4호의 사용량은 1. 과자 : 0.2g/kg 이하 2. 캔디류, 추잉껌 : 0.3g/kg 이하 3. 빙과 : 0.15g/kg 이하 4. 빵류 : 0.2g/kg 이하 5. 떡류 : 0.15g/kg 이하 6. 만두류 : 0.5g/kg 이하 7. 기타 코코아가공품, 초콜릿류 : 0.4g/kg 이하 8. 기타잼 : 0.2g/kg 이하 9. 기타설탕, 기타엿, 당시럽류 : 0.5g/kg 이하 10. 소시지류 : 0.3g/kg 이하 11. 어육소시지 : 0.5g/kg 이하 12. 과·채음료, 탄산음료, 기타음료 : 0.1g/kg 이하(다만, 희석하여 음용하는 제품에 있어서는 희석한 것으로서) 13. 향신료조제품[고추냉이(와사비)가공품 및 겨자가공품에 한함] : 0.5g/kg 이하 14. 소스 : 0.5g/kg 이하 15. 젓갈류(명란젓에 한함) : 0.5g/kg 이하 16. 절임류(밀봉 및 가열살균 또는 멸균처리한 제품에 한함. 다만, 단무지는 제외) : 0.5g/kg 이하 17. 주류(탁주, 약주, 소주, 주정을 첨가하지 않은 청주 제외) : 0.2g/kg 이하 18. 식물성크림 : 0.5g/kg 이하 19. 즉석섭취식품 : 0.05g/kg 이하 20. 두류가공품, 서류가공품 : 0.1g/kg 이하 21. 전분가공품, 곡류가공품, 당류가공품, 기타 수산물가공품, 기타가공품, 유함유가공품 : 0.5g/kg 이하 22. 기타 식용유지가공품 : 0.3g/kg 이하 23. 건강기능식품(정제의 제피 또는 캡슐에 한함), 캡슐류 : 0.3g/kg 이하(색소의 사용량은 총 중량 기준으로 적용) 24. 아이스크림류, 아이스크림믹스류 : 0.15g/kg 이하 25. 커피(표면장식에 한함) : 0.1 g/kg 이하(식용색소적색제3호, 식용색소적색제40호, 식용색소청색제1호와 병용할 때는 사용량의 합계가 0.1 g/kg 이하)” Main use (주용도) of 식용색소황색제4호알루미늄레이크: 착색료. Standard for use (사용기준) of 식용색소황색제4호알루미늄레이크: (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] “식용색소황색제4호알루미늄레이크는 아래의 식품에 한하여 사용하여야 한다. 다만, 다른 식용색소와 병용할 때에는 III. 1. 1) (4)의 규정에 따라 사용한다. 식용색소황색제4호알루미늄레이크의 사용량은 식용색소황색제4호로서 1. 과자 : 0.2g/kg 이하 2. 캔디류, 추잉껌 : 0.3g/kg 이하 3. 빙과 : 0.15g/kg 이하 4. 빵류 : 0.2g/kg 이하 5. 떡류 : 0.15g/kg 이하 6. 만두류 : 0.5g/kg 이하 7. 기타 코코아가공품, 초콜릿류 : 0.4g/kg 이하 8. 기타잼 : 0.2g/kg 이하 9. 기타설탕, 기타엿, 당시럽류 : 0.5g/kg 이하 10. 소시지류 : 0.3g/kg 이하 11. 어육소시지 : 0.5g/kg 이하 12. 과·채음료, 탄산음료, 기타음료 : 0.1g/kg 이하(다만, 희석하여 음용하는 제품에 있어서는 희석한 것으로서) 13. 향신료조제품[고추냉이(와사비)가공품 및 겨자가공품에 한함] : 0.5g/kg 이하 14. 소스 : 0.5g/kg 이하 15. 젓갈류(명란젓에 한함) : 0.5g/kg 이하 16. 절임류(밀봉 및 가열살균 또는 멸균처리한 제품에 한함. 다만, 단무지는 제외) : 0.5g/kg 이하 17. 주류(탁주, 약주, 소주, 주정을 첨가하지 않은 청주 제외) : 0.2g/kg 이하 18. 식물성크림 : 0.5g/kg 이하 19. 즉석섭취식품 : 0.05g/kg 이하 20. 두류가공품, 서류가공품 : 0.1g/kg 이하 21. 전분가공품, 곡류가공품, 당류가공품, 기타 수산물가공품, 기타가공품, 유함유가공품 : 0.5g/kg 이하 22. 기타 식용유지가공품 : 0.3g/kg 이하 23. 건강기능식품(정제의 제피 또는 캡슐에 한함), 캡슐류 : 0.3g/kg 이하(색소의 사용량은 총 중량 기준으로 적용) 24. 아이스크림류, 아이스크림믹스류 : 0.15g/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

2 permitted uses

Show every permitted use
  • Subject to batch certification by FDA. — 21 CFR 74.705
  • Provisional listing, not a permanent one. 21 CFR 81.1(a) provisionally lists FD&C lakes for use in food, drugs and cosmetics under section 203(b) of the Color Additive Amendments of 1960; 21 CFR 82.51 defines them as the aluminum or calcium salt of a certified straight colour listed in this subpart, extended on a substratum of alumina. This section lists the straight colour such lakes are made from. Subject to batch certification by FDA. — 21 CFR 82.705
21 CFR 74.705and 1 further provisionretrieved 2026-10-17
Codex AlimentariusCodex Alimentarius Commission / JECFAPermitted, with conditions

66 food categories

highest permitted level 940 mg/kg

Show every food category and its notes
  • 01.1.4 Flavoured Fluid Milk Drinks — 300 mg/kg
    • Note 52 Excluding chocolate milk.
  • 01.3.2 Beverage whiteners — 300 mg/kg
    • Note XS250 Excluding products conforming to the Standard for a Blend of Evaporated Skimmed Milk and Vegetable Fat (CODEX STAN 250-2006).
    • Note XS252 Excluding products conforming to the Standard for a Blend of Sweetened Condensed Skimmed Milk and Vegetable Fat (CODEX STAN 252-2006).
  • 01.6.2.2 Rind of ripened cheese — 100 mg/kg
  • 01.6.4.1 Plain processed cheese — 200 mg/kg
  • 01.6.4.2 Flavoured processed cheese, including containing fruit, vegetables, meat, etc. — 200 mg/kg
  • 01.6.5 Cheese analogues — 300 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 — 40 mg/kg
  • 04.1.2.11 Fruit fillings for pastries — 200 mg/kg
  • 04.1.2.4 Canned or bottled (pasteurized) fruit — 200 mg/kg
    • Note 267 Excluding products conforming to the Standard for Certain Canned Fruits (CODEX STAN 319-2015) except for use in special holiday packs for canned pears conforming to the standard.
    • Note 653 For use with red fruits only.
    • Note XS17 Excluding products conforming to the Standard for canned applesauce (CXS 17-1981).
    • Note XS60 Excluding products conforming to the Standard for canned raspberries (CXS 60-1981).
    • Note XS62 Excluding products conforming to the Standard for canned strawberries (CXS 62-1981).
    • Note XS242 Excluding products conforming to the Standard for canned stone fruits (CXS 242-2003).
    • Note XS254 Excluding products conforming to the Standard for certain canned citrus fruits (CXS 254-2007).
    • Note XS361 Excluding products conforming to the General standard for canned mixed fruits (CXS 361-2020).
  • 04.1.2.5 — 200 mg/kg
    • Note 656 Excluding products conforming to the Standard for Jams, Jellies and Marmalades (CXS 296-2009) except for use in apple jam at 30 mg/kg to restore colour lost during processing.
  • 04.1.2.6 Fruit-based spreads (e.g. chutney) excluding products of food category — 500 mg/kg
    • Note XS160 Excluding products conforming to the Standard for Mango Chutney (CODEX STAN 160-1987).
  • 04.1.2.7 Candied fruit — 200 mg/kg
  • 04.1.2.8 Fruit preparations, including pulp, purees, fruit toppings and coconut milk — 200 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 — 150 mg/kg
  • 04.2.2.2 Dried vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds — 940 mg/kg
    • Note XS38 Excluding products conforming to the General Standard for Edible Fungi and Fungus Products (CODEX STAN 38-1981).
    • Note XS39 Excluding products conforming to the Standard for dried edible fungi (CXS 39-1981).
    • Note XS321 Excluding products conforming to the Standard for Ginseng Products (CXS 321-2015).
    • Note XS323R Excluding products conforming to the Regional Standard for Laver Products (CXS 323R-2017).
    • Note XS336R Excluding products conforming to the Regional Standard for kava products for use as a beverage when mixed with water (North America and South West Pacific) (CXS 336R-2020).
    • Note XS341R Excluding products conforming to the Regional Standard for mixed zaatar (Near East) (CXS 341R-2020).
    • Note 675 For use in powdered wasabi only.
  • 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 — 100 mg/kg
    • Note 39 On a total carotenoid basis.
    • 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 XS260 Excluding products conforming to the Standard for Pickled Fruits and Vegetables (CODEX STAN 260-2007).
    • Note 658 Except for use at 300 mg/kg in products conforming to the Standard for Pickled Cucumbers (Cucumber Pickles) (CXS 115-1981), singly or in combination, with other colours permitted in CXS 115-1981.
  • 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 — 100 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).
  • 04.2.2.7 Fermented vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera) and seaweed products, excluding fermented soybean products of food categories 06.8.6, 06.8.7, 12.9.1, — 200 mg/kg
    • Note XS38 Excluding products conforming to the General Standard for Edible Fungi and Fungus Products (CODEX STAN 38-1981).
    • Note XS151 Excluding products conforming to the Standard for Gari (CXS 151-1985).
    • Note XS223 Excluding products conforming to the Standard for Kimchi (CXS 223-2001).
    • Note XS294 Excluding products conforming to the Standard for Gochujang (CXS 294-2009).
  • 05.1.3 Cocoa-based spreads, incl. fillings — 100 mg/kg
    • Note XS86 Excluding products conforming to the Standard for Cocoa Butter (CODEX STAN 86-1981).
  • 05.1.4 Cocoa and chocolate products — 100 mg/kg
    • Note 183 For use in surface decoration only.
  • 05.1.5 Imitation chocolate, chocolate substitute products — 100 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
  • 05.3 Chewing gum — 300 mg/kg
  • 05.4 Decorations (e.g. for fine bakery wares), toppings (non-fruit), and sweet sauces — 500 mg/kg
  • 06.3 Breakfast cereals, including rolled oats — 300 mg/kg
  • 06.4.2 Dried pastas and noodles and like products — 70 mg/kg
    • Note 676 Some Codex Members allow the use of additives with colour function in this food category while others limit these additives to certain products.
  • 06.4.3 Pre-cooked pastas and noodles and like products — 70 mg/kg
    • Note 676 Some Codex Members allow the use of additives with colour function in this food category while others limit these additives to certain products.
    • Note 680 Except for use at 300 mg/kg in products conforming to the Standard for instant noodles (CXS 249-2006).
  • 06.5 Cereal and starch based desserts (e.g. rice pudding, tapioca pudding) — 100 mg/kg
  • 06.8.1 Soybean-based beverages — 20 mg/kg
    • Note 667 Except for use in composite/flavoured soybean beverages and soybean-based beverages conforming to the Regional Standard for Non-Fermented Soybean Products (Asia) (CXS 322R-2015) at 300 mg/kg.
  • 07.1.1.1 Yeast-leavened breads and specialty breads — 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.
  • 07.1.1.2 Soda breads — 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.
  • 07.1.2 Crackers, excluding sweet crackers — 300 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.
  • 07.1.4 Bread-type products, including bread stuffing and bread crumbs — 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.
  • 07.1.5 Steamed breads and buns — 300 mg/kg
    • Note 201 For use in flavoured products only.
    • 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.
  • 07.1.6 Mixes for bread and ordinary bakery wares — 200 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 — 100 mg/kg
  • 08.4 Edible casings (e.g. sausage casings) — 300 mg/kg
    • Note 365 On a casings basis.
  • 09.2.2 Frozen battered fish, fish fillets and fish products, including molluscs, crustaceans, and echinoderms — 290 mg/kg
    • Note 41 For use in breading or batter coatings only.
    • Note XS166 Excluding products conforming to the Standard for Quick Frozen Fish Sticks (Fish Fingers), Fish Portions and Fish Fillets – Breaded or in Batter (CODEX STAN 166-1989).
  • 09.2.3 Frozen minced and creamed fish products, including molluscs, crustaceans, and echinoderms — 500 mg/kg
    • Note 686 For use in fish roe and sea urchin products only.
  • 09.2.4.1 Cooked fish and fish products — 100 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 — 400 mg/kg
    • Note 479 For use in cooked mollusks only.
  • 09.2.4.3 Fried fish and fish products, including molluscs, crustaceans, and echinoderms — 100 mg/kg
    • Note 16 For use in glaze, coatings or decorations for fruit, vegetables, meat or fish only.
  • 09.2.5 Smoked, dried, fermented, and/or salted fish and fish products, including molluscs, crustaceans, and echinoderms — 100 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 — 100 mg/kg
  • 09.4 Fully preserved, including canned or fermented fish and fish products, including molluscs, crustaceans, and echinoderms — 290 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).
  • 12.2.2 Seasonings and condiments — 425 mg/kg
  • 12.4 Mustards — 300 mg/kg
  • 12.5 Soups and broths — 50 mg/kg
    • Note 99 For use in products conforming to the Standard for Bouillons and Consommés (CODEX STAN 117-1981) only.
  • 12.6 Sauces and like products — 500 mg/kg
    • Note 577 Except for use at 50 mg/kg in products conforming to the Standard for Chili Sauce (CXS 306-2011).
    • Note XS302 Excluding products conforming to the Standard for Fish Sauce (CODEX STAN 302-2011).
  • 12.6.2 Non-emulsified sauces (e.g. ketchup, cheese sauce, cream sauce, brown gravy) — 100 mg/kg
    • Note 576 For use only in products conforming to the Standard for Chili Sauce (CXS 306-2011).
  • 13.3 Dietetic foods intended for special medical purposes (excluding products of food category 13.1) — 100 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
    • Note 539 For use in solid forms as sold to the consumer only.
  • 14.1.4 Water-based flavoured drinks, including "sport," “energy,” or "electrolyte" drinks and particulated drinks — 100 mg/kg
    • Note 127 On the served to the consumer basis.
  • 14.2.1 Beer and malt beverages — 500 mg/kg
    • Note 425 For use in malt liquor only.
  • 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 — 200 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) — 300 mg/kg
  • 15.2 Processed nuts, including coated nuts and nut mixtures (with e.g. dried fruit) — 120 mg/kg
CXS 192-1995 Table One, INS 102and 65 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
Canada—1 GMP, 8 no quantity stated
European Union50 mg/kg – 500 mg/kg28 numeric limit, 1 quantum satis
Great Britain50 mg/kg – 500 mg/kg32 numeric limit, 5 several limits, 1 quantum satis
Japan—1 no quantity stated
South Korea—1 no quantity stated
United States—2 no quantity stated
Codex Alimentarius20 mg/kg – 940 mg/kg66 numeric limit

What a label must say

Words a food containing FD&C Yellow No. 5 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.

  • ‘name or E number of the colour(s)’: may have an adverse effect on activity and attention in children.

    A food containing any of six colours must carry this statement. Regulation (EC) No 1333/2008, Article 24 and Annex V · Assimilated Regulation (EC) No 1333/2008, Annex V

    Except: Foods where the colour was used for health or other marking on meat products, or for stamping or decorative colouring on eggshells. Beverages containing more than 1.2 % alcohol by volume.

  • “Foods for human use that contain FD&C Yellow No. 5, including butter, cheese, and ice cream, shall specifically declare the presence of FD&C Yellow No. 5 by listing the color additive as FD&C Yellow No. 5 among the list of ingredients.”

    Any food containing the colour. 21 CFR 74.705(d)(2)

Every rule collected at what a label must say.

What it is made from

Synthesised from petroleum-derived aromatic compounds by diazotisation and coupling. It contains no animal-derived material. Batch certification by the FDA is required before sale in the United States.

  • Vegan
  • Vegetarian

Compare other additives on the dietary indexes.

CAS registry number
1934-21-0
InChIKey
UJMBCXLDXJUMFB-UHFFFAOYSA-K
PubChem
CID 164825

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 102 Tartrazine

Tartrazine is prepared from 4-amino-benzenesulphonic acid, which is diazotized using hydrochloric acid and sodium nitrite. The diazo compound is then coupled with 4,5-dihydro-5-oxo-1-(4sulphophenyl)-1H-pyrazole-3-carboxylic acid or with the methyl ester, the ethyl ester, or a salt of this carboxylic acid. The resulting dye is purified and isolated as the sodium salt. Tartrazine consists essentially of trisodium 5-hydroxy-1-(4-sulfonatophenyl)-4-(4-sulfonatophenylazo)-H-pyrazole-3-carboxylate and subsidiary colouring matters together with sodium chloride and/or sodium sulphate as the principal uncoloured components. Tartrazine is described as the sodium salt. The calcium and the potassium salt are also permitted.

Synonyms: CI Food Yellow 4

Assay, identification and purity criteria

Description and assay

Colour Index No
19140
Einecs
217-699-5
Chemical name
Trisodium-5-hydroxy-1-(4-sulfonatophenyl)-4-(4-sulfonatophenylazo)-H-pyrazole-3-carboxylate
Chemical formula
C₁₆H₉N₄Na₃O₉S₂
Molecular weight
534,37
Assay
Content not less than 85 % total colouring matters calculated as the sodium salt [image] 530 at ca. 426 nm in aqueous solution
Description
Light orange powder or granules
Appearance of the aqueous solution
Yellow

Identification

Spectrometry
Maximum in water at ca. 426 nm

Purity criteria

Water insoluble matter
Not more than 0,2 %
Subsidiary colouring matters
Not more than 1,0 %
4-hydrazinobenzene sulfonic acid
[image] | Total not more than 0,5 % 4-aminobenzene-1-sulfonic acid 5-oxo-1-(4-sulfophenyl)-2-pyrazoline-3-carboxylic acid 4,4′-diazoaminodi(benzene sulfonic acid) Tetrahydroxysuccinic 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 102

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 102 Tartrazine

Consists of trisodium 4,5-dihydro-5-oxo-1-(4-sulfophenyl)-4-[(4-sulfophenyl)azo]-1H-pyrazole-3-carboxylate and subsidiary colouring matters together with sodium chloride and/or sodium sulfate as the principal uncoloured components. It is manufactured by coupling diazotized 4-aminobenzenesulfonic acid with 5-oxo-1-(4-sulfophenyl)-2-pyrazoline-3-carboxylic acid or with the methyl ester, the ethyl ester, or a salt of this carboxylic acid. It also may be manufactured by condensing phenylhydrazine-4-sulfonic acid with dioxosuccinic acid or oxalacetic acid derivatives. 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. 102, CI Food Yellow 4, CI (1975) No. 19140, FD&C Yellow No. 5 CI (1975) No. 19140; CI Food Yellow 4; FD&C Yellow No. 5

Assay, identification and purity criteria

Description and assay

Specification history
Prepared at the 82nd JECFA and published in JECFA Monograph 19 (2016) superseding specifications 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 0-10 mg/kg was established at the 82nd JECFA (2016).
Chemical name
Trisodium 4,5-dihydro-5-oxo-1-(4-sulfophenyl)-4-[(4-sulfophenyl)azo]- 1 H -pyrazole-3-carboxylate
C.A.S. number
1934-21-0
Chemical formula
C16H9N4Na3O9S2
Formula Weight
534.37
Assay
Not less than 85% total colouring matters
DESCRIPTION
Light orange powder or granules
FUNCTIONAL USES
Colour
METHOD OF ASSAY
using Procedure 1 in Volume 4 (under “Specific Methods, Food Colours”) and an appropriate solvent. Using water as the solvent: absorptivity (a) is 53.0 l/(g∙cm) and wavelength of maximum absorption is approximately 427 nm.

Identification

Solubility (Vol. 4)
Freely soluble in water; sparingly soluble in ethanol
Spectrophotometry (Vol. 4)
Maximum wavelength approximately 427 nm. 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 (Vol. 4)
Not more than 0.2%
Subsidiary colouring matters
Not more than 1% See description under TESTS
Organic compounds other than colouring matters (Vol. 4)
Not more than 0.5% sum of 4-hydrazinobenzenesulfonic acid, 4-aminobenzenesulfonic acid, 5-oxo-1-(4-sulfophenyl)-2-pyrazoline-3-carboxylic acid, 4,4'-(diazoamino)dibenzenesulfonic acid, tetrahydroxysuccinic acid See description under TESTS
Unsulfonated primary aromatic amines (Vol. 4)
Not more than 0.01% calculated as aniline
Ether extractable matter (Vol. 4)
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 μm particle size) Eluent A: 0.2 M ammonium acetate Eluent B: methanol Injection volume: 20 μl Detector: UV-visible/PDA at 254 nm Flow rate: 1 ml/min Gradient: Min %A %B 0 100 0 5 90 10 15 75 25 35 60 40 Standards (all synthesized materials): 4,4'-[4,5-Dihydro-5-oxo-4-[(4-sulfophenyl)hydrazono]-1H-pyrazol-1,3-diyl]bis[benzenesulfonic acid], trisodium salt 4-[(4',5-Disulfo[1,1'-biphenyl]-2-yl)hydrazono]-4,5-dihydro-5-oxo-1-(4-sulfophenyl)-1H-pyrazole-3-carboxylic acid, tetrasodium salt Ethyl 4,5-dihydro-5-oxo-1-(4-sulfophenyl)-4-[(4-sulfophenyl)hydrazono]- 1H-pyrazole-3-carboxylate, disodium salt Methyl 4,5-dihydro-5-oxo-1-(4-sulfophenyl)-4-[(4-sulfophenyl)hydrazono]-1H-pyrazole-3-carboxylate, disodium salt 4,5-Dihydro-5-oxo-1-phenyl-4-[(4-sulfophenyl)azo]-1H-pyrazole-3-carboxylic acid, disodium salt 4,5-dihydro-5-oxo-4-(phenylazo)-1-(4-sulfophenyl)-1H-pyrazole-3-carboxylic acid, disodium salt Sample solution: Dissolve 500 mg of sample in 100 ml of 0.2 M ammonium acetate.
Test: Organic compounds other than colouring matters (Vol. 4)
Determine sum of 4-hydrazinobenzenesulfonic acid, 4-aminobenzenesulfonic acid, 5-oxo-1-(4-sulfophenyl)-2-pyrazoline-3-carboxylic acid, 4,4'-diazoaminodi(benzenesulfonic acid), and tetrahydroxysuccinic acid 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: 0.2 M ammonium acetate Eluent B: methanol Injection volume: 20 μ l Detector: UV-visible/PDA at 254 nm and 358 nm Flow rate: 1 ml/min Gradient: Min %A %B 0 100 0 5 90 10 15 75 25 35 60 40 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 Tartrazine. Standards: 4-Hydrazinobenzenesulfonic acid – Wako, Cat. No. 081-09891 or equivalent 4-Aminobenzenesulfonic acid – Sigma-Aldrich, Cat. No. 251917 or equivalent 5-Oxo-1-(4-sulfophenyl)-2-pyrazoline-3-carboxylic acid – Chemos, Cat. No. 119264 or equivalent 4,4'-(Diazoamino)dibenzenesulfonic acid, disodium salt – Wako, Cat. No. 040-33231 or equivalent Tetrahydroxysuccinic acid – Chemos, Cat. No. 287405 or equivalent Sample solution: Dissolve 500 mg of sample in 100 ml of 0.2 M ammonium acetate. Determine total colouring matters content by spectrophotometry

FAO JECFA Monograph (2016)

Every name it appears under

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

E number

  • E102

INS number

  • 102

CAS registry number

  • 1342-47-8
  • 1934-21-0

As it appears in regulation

  • FD&C Yellow No. 5
  • Tartrazine

Other names

  • A.F. Yellow No. 4
  • Acid Yellow T
  • Acilan Yellow GG
  • Airedale Yellow T
  • Aizen tartrazine
  • Amacid Yellow T
  • Atul Tartrazine
  • Bucacid tartrazine
  • Canacert tartrazine
  • CI Food Yellow 4
  • Cilefa Yellow T
  • Dolkwal tartrazine
  • Dye Yellow Lake
  • E 102
  • Egg Yellow A
  • Erio Tartrazine
  • FD & C Yellow no. 5
  • FD&C Yellow No. 5
  • Fenazo Yellow T
  • Food Yellow 4
  • Food Yellow 5
  • HD Tartrazine
  • Hexacol Tartrazine
  • Hidazid Tartrazine
  • Hydrazine Yellow
  • Kako Tartrazine
  • Kayaku Tartrazine
  • Kiton Yellow T
  • Lake Yellow
  • Lemon Yellow A
  • Mitsui Tartrazine
  • Neklacid Yellow T
  • Oxanal Yellow T
  • San-ei Tartrazine
  • Sugai Tartrazine
  • Tartar Yellow FS
  • Tartar Yellow N
  • Tartar Yellow PF
  • Tartar Yellow S
  • Tartran Yellow
  • Tartraphenine
  • Tartrazine
  • Tartrazine B
  • Tartrazine C
  • Tartrazine FD&C Yellow #5
  • Tartrazine FQ
  • Tartrazine G
  • Tartrazine Lake
  • Tartrazine M
  • Tartrazine MCGL
  • Tartrazine N
  • Tartrazine NS
  • Tartrazine O
  • Tartrazine T
  • Tartrazine XX
  • Tartrazine XXX
  • Tartrazine Yellow
  • Tartrazol BPC
  • Tartrazol Yellow
  • Yellow 5

Systematic names

  • Trisodium 5-oxo-1-(4-sulfonatophenyl)-4-[(4-sulfonatophenyl)diazenyl]-4H-pyrazole-3-carboxylate

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 “Tartrazine”, 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 Yellow No. 5, and they agree: 10 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
ADI10 mg/kg bw/dayconsumersEFSA FEEDAP2016
ADI10 mg/kg bw/day—JECFA2016

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 2009

    The ANS Panel concluded that the database gave no reason to revise the ADI of 7.5 mg/kg bw/day for Tartrazine (E 102) and that refined intake estimates were below the ADI. It also concluded that Tartrazine appears able to elicit intolerance reactions in a small fraction of the exposed population, noting that sensitive individuals may react at doses within the ADI.

    Source document

  2. 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

  3. 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 102?
E 102 is FD&C Yellow No. 5. Tartrazine is a synthetic lemon-yellow azo dye, certified in the United States as FD&C Yellow No. 5. It is used in soft drinks, confectionery, desserts, sauces and snack foods.
What is FD&C Yellow No. 5 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 Yellow No. 5 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 Yellow No. 5 vegan?
Yes. FD&C Yellow No. 5 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

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