GB 2760-2024 National food safety standard for uses of food additives 
Home Food additive Food name Processing aid Food enzyme preparations Flavoring substances and essences
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Location:erythrosine, erythrosine aluminum lake
Chinese Name 赤藓红及其铝色淀(包括赤藓红,赤藓红铝色淀)
English Name erythrosine, erythrosine aluminum lake
CNS 08.003
INS 127
Function colorant
erythrosine, erythrosine aluminum lake Varieties permitted for use, usage scope and maximum usage level or residual level
Food Category No. Food Name Maximum usage level(g/kg) Remarks
04.01.02.08.01 Candied fruit, pickled fruit 0.05 以赤藓红计
04.01.02.09 Decorative fruit and vegetable 0.1 以赤藓红计
04.05.02.01 Cooked nut and seed (fried nut and seed only) 0.025 仅限油炸坚果与籽类。以赤藓红计
04.05.02.01.01 Shelled and cooked nut and seed 0.025 仅限油炸坚果与籽类。以赤藓红计
04.05.02.01.02 Unshelled and cooked nut and seed 0.025 仅限油炸坚果与籽类。以赤藓红计
05.0 Cocoa product, chocolate and chocolate product (including cocoa butter substitute chocolate and its product) and candy (excluding 05.01.01 cocoa product) 0.05 05.01.01可可制品除外。
以赤藓红计
05.01 Cocoa product, chocolate and chocolate product, including cocoa butter substitute chocolate and its product 0.05 以赤藓红计
05.01.02 Chocolate and chocolate product, cocoa product other than 05.01.01 0.05 以赤藓红计
05.01.03 Cocoa butter substitute chocolate and its product 0.05 以赤藓红计
05.02 Candy 0.05 以赤藓红计
05.02.01 Gum base candy 0.05 以赤藓红计
05.02.02 Other candy excluding gum base candy 0.05 以赤藓红计
05.03 Coating for candy and chocolate product 0.05 以赤藓红计
05.04 Decorative candy (e.g., for process modeling, or decorating cake), topping (non-fruit) and sweet sauce 0.05 以赤藓红计
07.02.04 Decoration on pastry 0.05 以赤藓红计
08.03.05 Sausage 0.015 以赤藓红计
08.03.08 Canned meat 0.015 以赤藓红计
12.05 Fermented paste 0.05 以赤藓红计
12.10 compound condiment 0.05 以赤藓红计
12.10.01 Solid compound condiment 0.05 以赤藓红计
12.10.01.01 Solid soup condiment 0.05 以赤藓红计
12.10.01.02 Chicken essence, chicken powder 0.05 以赤藓红计
12.10.01.03 Other solid compound condiment 0.05 以赤藓红计
12.10.02 Semi-solid compound condiment 0.05 以赤藓红计
12.10.02.01 Mayonnaise, salad dressing 0.05 以赤藓红计
12.10.02.02 Condiment paste 0.05 以赤藓红计
12.10.02.03 0.05 以赤藓红计
12.10.02.04 Other semi-solid compound condiment 0.05 以赤藓红计
12.10.03 Liquid compound condiment 0.05 以赤藓红计
12.10.03.01 Concentrated soup 0.05 以赤藓红计
12.10.03.02 Meat or bone soup 0.05 以赤藓红计
12.10.03.03 Condiment sauce 0.05 以赤藓红计
12.10.03.04 Oyster sauce, shrimp oil, fish gravy, etc. 0.05 以赤藓红计
12.10.03.05 Other liquid compound condiment 0.05 以赤藓红计
14.02.03 Fruit and vegetable juice (pulp) drink 0.05 以赤藓红计,以即饮状态计,相应的固体饮料按稀释倍数增加使用量
14.04 Carbonated drink 0.05 以赤藓红计,以即饮状态计,相应的固体饮料按稀释倍数增加使用量
14.04.01 Cola type carbonated drink 0.05 以赤藓红计,以即饮状态计,相应的固体饮料按稀释倍数增加使用量
14.04.02 Other type carbonated drink 0.05 以赤藓红计,以即饮状态计,相应的固体饮料按稀释倍数增加使用量
14.08 Flavored drink (fruit flavored drink only) 0.05 仅限果味饮料。以赤藓红计,以即饮状态计,相应的固体饮料按稀释倍数增加使用量
15.02 Blended alcoholic beverage 0.05 以赤藓红计
16.06 Puffed food 0.025 仅限使用赤藓红
erythrosine, erythrosine aluminum lake From the corresponding liquid beverage, the usage amount is increased according to the dilution factor
Food Category No. Food Name Maximum usage level(g/kg) Remarks
14.06.04.02 果蔬固体饮料 0.05 As erythrosine, ready to drink status, for solid drink, the usage amount is increased according to the preparation ratio.
Source:Fruit and vegetable juice (pulp) drink
14.06.04.05.01 果味风味固体饮料 0.05 fruit flavored drink only.As erythrosine, ready to drink status, for solid drink, the usage amount is increased according to the preparation ratio.
Source:Flavored drink (fruit flavored drink only)
14.06.04.07 固体碳酸饮料 0.05 As erythrosine, ready to drink status, for solid drink, the usage amount is increased according to the preparation ratio.
Source:Carbonated drink
14.06.04.07.01 可乐型固体碳酸饮料 0.05 As erythrosine, ready to drink status, for solid drink, the usage amount is increased according to the preparation ratio.
Source:Carbonated drink
14.06.04.07.02 其他型固体碳酸饮料 0.05 As erythrosine, ready to drink status, for solid drink, the usage amount is increased according to the preparation ratio.
Source:Carbonated drink
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