Vegetable carbon
Basic Information
| Field | Content |
|---|---|
| Chinese name | Vegetable carbon |
| English name | Vegetable carbon |
| INS/E number | INS 153 |
| Functional class | Colour |
| Year adopted | 1964 |
| Approved by | Australia/New Zealand (FSANZ), European Union (EFSA) |
What is it?
Vegetable carbon (INS 153) is a black pigment of elemental carbon produced by high-temperature carbonization of plant materials (e.g. wood, shells, straw).
Source
Natural：植物性含碳原料（木屑、果壳、秸秆等）
Why is it used?
- Provides a black colour (e.g. black confectionery, bakery decorations)
- Natural-source black colour
- Used in health foods
Common Foods
- Black confectionery
- Bakery decorations
- Biscuits
- Ice cream
- Health foods
Safety
作为不溶性颜料，在消化道内基本不吸收，在规定限量内总体安全。
ADI (Acceptable Daily Intake)：not limited
Concerns：
- 需符合纯度规格（重金属等）
Usage Standard
China：GB 2760（植物炭黑）
International：
- EU 1333/2008 Annex II (E 153)
- FDA 21 CFR 73.285 (碳黑/植物炭黑有限使用)
- Codex GSFA (INS 153)
- FSANZ (153)
In a nutshell
Vegetable carbon is a natural black pigment from plant sources, safe in use.
Consumer Advice
Vegetable carbon is a black colouring made by charring plant material such as coconut shells or bamboo. It is approved in the European Union (E153) and China, where it is used in sweets and cheese, but it is not permitted in the United States. Because it is essentially plant-derived carbon that is not absorbed by the body, it is considered safe at approved levels.
Dietary Restrictions
- Vegan: ✅
- Halal: ✅
- Kosher: ✅
Allergens
✅ Free from common allergens
Disclaimer
The information provided here is for discussion and educational purposes only. It is not medical advice or an evaluation/rating of any product or ingredient. This information may not apply to you; before using or taking any action, you should contact the manufacturer, vendor, medical, dietary, fitness, or other professionals. If you use any information provided here, you do so at your own risk.