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Title: Sanitation Standard for Natural Edible Colorants CH
Amended Date: 2013-11-25
Category: Ministry of Health and Welfare(衛生福利部)
Article 1
The Standards are prescribed in accordance with the provisions of Article 17 of the Act Governing Food Sanitation.
Article 2
Solvents for the extraction of natural edible colorants shall meet the following requirements.
(1) Water, ethanol, and vegetable oil, etc..
(2) Solvents permitted for use under the regulations set in “Scope and Application Standard of Food Additives”.
Article 3
Excipients and other additives used in natural edible colorants shall under the regulations set in “Scope and Application Standard of Food Additives”.
Article 4
The purity of natural edible colorants shall meet the following requirements:
┌────────┬────────────┐
│Heavy metal │Maximum tolerance │
├────────┼────────────┤
│As │3 ppm (as As) │
├────────┼────────────┤
│Pb │2 ppm │
├────────┼────────────┤
│Heavy metal │40 ppm (as Pb) │
└────────┴────────────┘

Article 5
The sources of natural edible colorants shall meet the following requirements:
┌─────────┬────────────────────┐
│Name of colorant │Source │
├─────────┼────────────────────┤
│Amaranthus Colors │Extracted from amaranth. │
│ │Major component: Amaranthin. │
├─────────┼────────────────────┤
│Annatto, water or │Extracted from the seeds of Bixa │
│oil soluble │orellana L. │
│ │Major component of water-soluble │
│ │Annatto: Norbixin; │
│ │Major component of oil-soluble Annatto: │
│ │Bixin. │
├─────────┼────────────────────┤
│Anthocyanin │Extracted from dark edible plants and │
│ │its fruits. │
│ │Major component: Anthocyanin. │
├─────────┼────────────────────┤
│Beet Red │Extracted from the roots and stems of │
│ │Beta vulgaris. │
│ │Major component: Betanin. │
├─────────┼────────────────────┤
│Blueberry Color │Extracted from Vaccinium corymbosum L. │
│ │Major component: Anthocyanins. │
├─────────┼────────────────────┤
│Buckwheat Extract │Extracted from Fagopyrum esculentum │
│ │MOENCH. │
│ │Major component: Flavonoids. │
├─────────┼────────────────────┤
│Carmine │Extracted from female Coccus cacti L. │
│ │Major component: Carminic acid. │
├─────────┼────────────────────┤
│Carrot Colors │Extracted from the roots and stems of │
│ │carrots. │
│ │Major component: β-Carotene. │
├─────────┼────────────────────┤
│Cherry Colors │Extracted from Prunus pauciflra BUNCH. │
│ │Major component: Anthocyanins. │
├─────────┼────────────────────┤
│Chlorella Colors │Extracted from chlorella. │
│ │Major component: Chlorophyll. │
├─────────┼────────────────────┤
│Chlorophyll Colors│Extracted from the leaves of green │
│ │edible plants. │
│ │Major component: Chlorophyll. │
├─────────┼────────────────────┤
│Cocoa Colors │Extracted from the seeds of Theobro │
│ │macacao. │
│ │Major component: Flavonoids. │
├─────────┼────────────────────┤
│Cottonseed flour │Cottonseed is heated to obtain a dark │
│ │brown product. │
├─────────┼────────────────────┤
│Corn Colors │Extracted from the seeds of Zea mays L. │
│ │Major component: Carotenoids. │
├─────────┼────────────────────┤
│Crawfish Colors │Extracted from the crust of crabs. │
│ │Major component: Carotenoids. │
├─────────┼────────────────────┤
│Elderberry Colors │Extracted from Sambucus caerulea RAFIN. │
│ │Major component: Anthocyanins. │
├─────────┼────────────────────┤
│Gardenia Blue │Obtained from the enzymatic treatment of│
│ │gardenia pigments. │
│ │Major component: Genipin. │
├─────────┼────────────────────┤
│Gardenia Yellow  │Extracted from the fruits of Gardinia │
│ │augusta MERR. var gracliflora HORT. │
│ │Major component: Crocin. │
├─────────┼────────────────────┤
│Grape Juice Colors│Extracted from the juice of Vitis │
│ │vinifera L. │
│ │Major component: Anthocyanins. │
├─────────┼────────────────────┤
│Grape Skin Colors │Extracted from the peels of red grapes. │
│ │Major component: Anthocyanins. │
├─────────┼────────────────────┤
│Hibiscus Colors │Extracted from the flowers of Hibiscus │
│ │sabdariffa L. │
│ │Major component: Anthocyanin. │
├─────────┼────────────────────┤
│Laver Colors │Extracted from Porphyra tenera KJELLM. │
│ │Major component: Phycoerythrin. │
├─────────┼────────────────────┤
│Licorice Colors  │Extracted from the roots and stems of │
│ │Glycyrrhiza glabra L., Glycyrrhiza │
│ │uralensis FISCH. or other plants of the │
│ │same genus. │
│ │Major component: Flavonoids. │
├─────────┼────────────────────┤
│Monascus Colors │Produced by Monascus purpureus or │
│ │Monascus anka. │
├─────────┼────────────────────┤
│Mulberry Colors │Extracted from Morus nigra L., M. alba │
│ │L. │
│ │Major component: Anthocyanins. │
├─────────┼────────────────────┤
│Onion Colors │Extracted from the bulbs of Allium cepa │
│ │L. │
│ │Major component: Flavonoids. │
├─────────┼────────────────────┤
│Orange Colors   │Extracted from the peels of oranges. │
│ │Major component: Carotenoids. │
├─────────┼────────────────────┤
│Paprika Colors │Extracted from the fruits of Caprium │
│ │annuun. │
│ │Major component: Carotenoids. │
├─────────┼────────────────────┤
│Peanut Colors │Extracted from the endocarp of the │
│ │fruits of Arachis hypogaea L. │
│ │Major component: Flavonoids. │
├─────────┼────────────────────┤
│Perilla Colors │Extracted from the leaves of perilla. │
│ │Major component: Anthocyanins. │
├─────────┼────────────────────┤
│Persimmon Colors │Obtained from the edible portions of │
│ │persimmon after fermentation, │
│ │separation, pressing, browning, │
│ │filtration, concentration, and drying. │
│ │Major component: Polyphenol. │
├─────────┼────────────────────┤
│Plum Colors    │Extracted from the peels of plums. │
│ │Major component: Anthocyanins. │
├─────────┼────────────────────┤
│Purple Corn Colors│Extracted from the seed coats of Maiz │
│ │morado. │
│ │Major component: Anthocyanins. │
├─────────┼────────────────────┤
│Red Cabbage Colors│Extracted from the leaves of Brassica │
│ │oleracea L. var. Capitata DC. ev. Red │
│ │Acre. │
│ │Major component: Anthocyanins. │
├─────────┼────────────────────┤
│Safflower Yellow │Extracted from the petals of Carthamus │
│ │tinctorius. │
│ │Major component: Flavonoids. │
├─────────┼────────────────────┤
│Saffron │Extracted from the stigma of Crocus │
│ │sativus L. │
│ │Major component: Crocin and Crocetin. │
├─────────┼────────────────────┤
│Shrimp Colors   │Extracted from the crust of shrimps. │
│ │Major component: Carotenoids. │
├─────────┼────────────────────┤
│Sorghum Colors │Extracted from the seed coats of │
│ │sorghum. │
│ │Major component: Flavonoids. │
├─────────┼────────────────────┤
│Spirulina Colors │Extracted from Spirulina. │
│ │Major component: Phycocyanin. │
├─────────┼────────────────────┤
│Strawberry Colors │Extracted from Fragaria ananassa │
│ │DUCHESNE. │
│ │Major component: Anthocyanins. │
├─────────┼────────────────────┤
│Sweet Potato │Extracted from the tubers of Ipomoea │
│Colors │batatas POIR. │
│ │Major component: Carotene. │
├─────────┼────────────────────┤
│Tamarind Color │Extracted from the seeds of Tamarindus │
│ │indica L. │
│ │Major component: Polyphenol. │
├─────────┼────────────────────┤
│Tomato Colors │Extracted from the fruits of tomatoes. │
│ │Major component: Lycopene. │
├─────────┼────────────────────┤
│Turmeric │Extracted from the roots and stems of │
│ │Curcuma longa. │
│ │Major component: Curcumin. │
├─────────┼────────────────────┤
│Vegetable carbon │Vegetable carbon is produced by the │
│ │carbonization of vegetable material such│
│ │as wood, cellulose, peat and coconut and│
│ │other shells. The carbonization │
│ │temperature is from 800 to 1000℃). │
├─────────┼────────────────────┤
│Xanthophylls │Extracted and concentracted from clover.│
│ │Major component: Xanthophylls. │
└─────────┴────────────────────┘

Article 6
This Standard shall be implemented from the date of promulgation.