IN 100- IN 200

Curcumins : IN100

Curcumin: IN100(i)

Riboflavin: IN101

Riboflavin, synthetic: IN 101(i)

Riboflavin 5′-phosphate sodium: IN 101(ii)

Riboflavin from Bacillus subtilis: IN 101(iii)

Tantrazine: IN102

Alkanet: IN 103

Quinoline Yellow: IN104

Yellow 2G: IN107

Sunset Yellow: IN110

Carmines: IN 120

Citrus red No. 2: IN 121

Azorubine (Carmoisine):IN 122

Amaranth: IN 123

Ponceau 4R (Cochineal red A):IN 124

Ponceau SX:IN 125

Erythrosine:IN 127

Red 2G:IN 128

Allura red AC:IN 129

Manascorubin:IN 130

Patent blue V:IN 131

Indigotine (Indigo carmine):IN 132

Brilliant blue FCF:IN 133

Chlorophylls :IN 140

Chlorophylls and chlorophyllins, copper complexes:IN 141

Chlorophylls, copper complexes:IN 141(i)

Chlorophyllins, copper complexes, potassium and sodium salts:IN 141(ii)

Green S:IN 142

Fast Green FCF:IN 143

Caramels:IN 150

Caramel I – plain caramel:IN 150a

Caramel II – sulfite caramel:IN 150b

Caramel III – ammonia caramel:IN 150c

Caramel IV – sulfite ammonia caramel:IN 150d

Brilliant black (Black PN):IN 151

Carbon black (Hydrocarbon):IN 152

Vegetable carbon:IN 153

Brown FK:IN 154

Brown HT:IN 155

Carotenes:IN 160a

Carotenes, beta-, synthetic:IN 160a (i)

Carotenes, beta-, vegetable:IN 160a(ii)

Carotenes, beta-, Blakeslea trispora:160a(iii)

Carotenes, beta-, algae:IN 160a(iv)

Annatto extracts:IN 160b

Annatto extracts, bixin-based:IN 160b(i)

Annatto extracts, norbixin-based:IN 160b(ii)

Paprika oleoresin:IN 160c(i)

Paprika extract:IN 160c(ii)

Lycopenes:IN 160d

Lycopene, synthetic:IN 160d(i)

Lycopene, tomato:IN 160d(ii)

Lycopene , Blakeslea trispora:IN 160d(iii)

Carotenal, beta-apo-8’-:IN 160e

Carotenoic acid, ethyl ester, beta-apo-8′-:IN 160f

Flavoxanthin:IN 161a

Luteins:IN 161b

Lutein from Tagetes erecta:IN 161b(i)

Tagetes extract:IN 161b(ii)

Kryptoxanthin:IN 161c

Rubixanthin:IN 161d

Violoxanthin:IN 161e

Rhodoxanthin:IN 161f

Canthaxanthin:IN 161g

Zeaxanthins:IN 161h

Zeaxanthin, synthetic Colour colour:IN 161h(i)

Zeaxanthin-rich extract from Tagetes erecta Colour colour:IN 161h(ii)

Beet red Colour colour:IN 162

Anthocyanins:IN 163

Grape skin:IN 163(ii)

Blackcurrant:IN 163(iii)

Purple corn:IN 163(iv)

Red cabbage:IN 163(v)

Gardenia yellow:IN 164

Gardenia blue:IN 165

Sandalwood:IN 166

Calcium carbonates:IN 170

Calcium carbonate:IN 170(i)

Calcium hydrogen carbonate:IN 170(ii)

Titanium dioxide:IN 171

Iron oxides:IN 172

Iron oxide, black:IN 172(i)

Iron oxide, red:IN 172(ii)

Iron oxide, yellow:IN 172(iii)

Aluminium powder:IN 173

Silver:IN 174

Gold, metallic:IN 175

Lithol rubine BK:IN 180

Tannic acid (Tannins):IN 181

Orchil:IN 182

Sorbic acid:IN 200