Sanitation Standard  for Natural Edible Colorants  
 
Article 1  
This Standard is prescribed in accordance with the provisions of Article 1 7 of the Act 
Governing Food Safety and Sanitation.  
 
Article 2 
The source of solvent to be used for extraction of natural edible colorants includes:  
1. Water, ethanol, vegetable oil or other food raw materials .  
2. Solvents permitted  by Sanitation Standard for Processing Aids . 
 
Article 3 
The natural edible  colorants with excipients or other additives added are limited to the 
product names listed in the Scope and Application Standard of Food Additives, or 
other food raw materials.  
  
Article 4  
The sources, major component and specifications standard of natur al edible colorants 
shall comply with the requirements of the Appendix table.  
 
Article 5 
This Standard shall be implemented from 1 January, 2024 . 
 
  Appendix table  
English Name  Sources and major component  Specifications Standard *  
Algal carotenes  Sources: Dunaliella salina  
Major component: Carotenoids   
Amaranthus 
Colors  Sources: Amaranth  
Major component: Amaranthin   
Annatto, water 
or oil soluble  Sources: T he seeds of Bixa orellana  L. 
Major component : 
Water-soluble Annatto: Norbixin  
Oil-soluble Annatto: Bixin  Mercury: Not more than 1 mg/kg  
Cadmium: Not more than 0.5 mg/kg  
Anthocyanin  Sources: Red, blue, purple and other 
dark plants and fruits; such as: 
blueberry, cherry, elderberry, grape 
juice, grape peel, hibiscus , mulberry, 
perilla, plum, purple corn , red 
cabbage , strawberry, eggplant skin, 
purple sweet potato, red tamarind, 
butterfly pea flower, etc . 
Major component: Anthocyanin.  Mercury: Not more than 1 mg/kg  
Cadmium: Not more than 1 mg/kg  
Beet Red  Color  Sources: The roots and stems of Beta 
vulgaris  
Major component: Betanin.  Mercury: Not more than 1 mg/kg  
Cadmium: Not more than 1 mg/kg  
Carmine  Sources:  Dactylopius coccus  Costa  
Major component: Carminic acid  Arsenic: Not more than 1 mg/kg  
Mercury: Not more than 0.5 mg/kg  
Cadmium: Not more than 0.1 mg/kg  
Salmonella : Negative  
Chlorophyll  Sources: Extracted from edible plants or 
green algae  
Major component: Chlorophyll  Mercury: Not more than 1 mg/kg  
Cadmium: Not more than 1 mg/kg  
Cocoa Color  Sources: The seeds of Theobroma cacao  
Major component: Flavonoids   
Gardenia Blue  Sources: Obtained from the enzymatic 
treatment of gardenia pigments  
Major component: Genipin   
Gardenia Red  Sources: Obtained from the enzymatic 
treatment of gardenia pigments  
Major component: Genipin   
Gardenia Yellow   Sources: The fruits of Gard enia 
Major component: Crocin   
Laver Color  Sources: Purple laver  
Major component: Phycoerythrin   
Monascus Color  Sources: Monascus purpureus, 
Monascus anka  
Major component: monascorubin   
Onion Color  Sources: Bulb of onion  
Major component: Flavonoids   
Persimmon 
Color  Sources: Obtained from the edible 
portions of persimmon after 
fermentation, separation, pressing,  browning, filtration, concentration, 
and drying  
Major component: Polyphenol  
Plant 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 ℃). Mercury: Not more than 1 mg/kg  
Cadmium: Not more than 1 mg/kg  
Plant ca rotenes  Sources: Extracted from plants or 
vegetable oils; such as: carrots, red 
peppers, orange peels, yellow corn 
seeds, sweet potatoes, etc . 
Major component:  Carotenoids   
Safflower 
Yellow  Sources:  The petals of Carthamus 
tinctorius  
Major component: Flavonoids  Mercury: Not more than 1 mg/kg  
Cadmium: Not more than 1 mg/kg  
Saffron  Sources:  The stigma of Crocus sativus  
L. 
Major component: Crocin and Crocetin   
Sorghum Color  Sources:  The seed coats of sorghum  
Major component:  Flavonoids   
Spirulina Color  Sources:  Spirulina  
Major component: Phycocyanin  Mercury: Not more than 1 mg/kg  
Tamarind Color  Sources:  The seeds of Tamarindus 
indica  L. 
Major component: Flavonoids   
Tomato Color  Sources:  The fruits of tomatoes  
Major component: Lycopene  Lead: Not more than 1 mg/kg  
Mercury: Not more than 1 mg/kg  
Cadmium: Not more than 1 mg/kg  
Turmeric Color  Sources:  The roots and stems of 
Curcuma longa L. 
Major component: Curcumin  Mercury: Not more than 1 mg/kg  
Cadmium: Not more than 1 mg/kg  
Xanthophylls  Sources: Concentrated extract from 
alfalfa  
Major component: Xanthophylls  Mercury: Not more than 1 mg/kg  
Cadmium: Not more than 1 mg/kg  
Note: 
1. The maximum level of arsenic and lead in natural edible colorants, unless otherwise specified 
in this table, shall meet the following requirements:  
(1) Arsenic: Not more than 3 mg/kg.  
(2) Lead: Not more than 2 mg/kg.  
2. The maximum level of total aflatoxins and citrinin in natural edible colorants shall comply 
with the Sanitation Standard for Contaminants and Toxins in Food .