E 129 - Allura Red AC | E-Number Information

Characteristics

Additive NameAllura Red AC

E No.E 129

TypeIndividual Substance

In plain language

A synthetic red dye widely used in candies, soft drinks, cereals, and processed meats to give a vivid red or orange-red colour. It has no nutritional value — it's purely cosmetic. The EU requires foods containing it to carry the warning 'may have an adverse effect on activity and attention in children', following a 2007 Southampton study linking it to hyperactivity. EFSA reviewed the evidence and kept it authorised but lowered the acceptable daily intake as a precaution.

Conditions of Use

This additive is authorised to be used in the following 10 food categories:

4.2.1dried fruit and vegetables

Maximum Level = 200 mg/kg

only preserves of red fruit

Footnote 34: Maximum individually or for the combination of E 120, E 122, E 129, E 131 and E 133

4.2.2fruit and vegetables in vinegar oil or brine

Maximum Level = 200 mg/kg

only preserves of red fruit

Footnote 34: Maximum individually or for the combination of E 120, E 122, E 129, E 131 and E 133

4.2.3canned or bottled fruit and vegetables

Maximum Level = 200 mg/kg

only preserves of red fruit

Footnote 34: Maximum individually or for the combination of E 120, E 122, E 129, E 131 and E 133

4.2.4.1fruit and vegetable preparations excluding compote

Maximum Level = 200 mg/kg

only preserves of red fruit

Footnote 34: Maximum individually or for the combination of E 120, E 122, E 129, E 131 and E 133

8.1Fresh meat, excluding meat preparations as defined by Regulation (EC) No 853/2004

Quantum satis (no max)

only for the purpose of health marking

8.2Meat preparations as defined by Regulation (EC) No 853/2004

Maximum Level = 25 mg/kg

only breakfast sausages with a minimum cereal content of 6 % and burger meat with a minimum vegetable and/or cereal content of 4 % mixed within the meat; In these products, the meat is minced in such a way so that the muscle and fat tissue are completely dispersed, so that fibre makes an emulsion with the fat, giving those products their typical appearance

8.3.2Heat-treated processed meat

Maximum Level = 25 mg/kg

only luncheon meat

9.2Processed fish and fishery products including molluscs and crustaceans

Maximum Level = 250 mg/kg

only precooked crustacean

Footnote 36: Maximum individually or for the combination of E 100, 102, E 120, E 122, E 129, E 142, E 151, E 160e, E 161b

14.2.7.1Aromatised wines

Maximum Level = 100 mg/L

only bitter vino

Footnote 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

14.2.7.2Aromatised wine-based drinks

Maximum Level = 100 mg/L

only bitter soda

Footnote 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

Source

View original entry in the official database →

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Yhteystiedot

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VASTUUVAPAUSLAUSEKE
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