Sanitation Standard for Natural Edible Colorants 
 
Article 1  
The Standards are prescribed in accordance with the provisions of Article 10 of the 
Act Governing Food Sanitation. 
 
Article 2 
Solvents for the extraction of natural edible colorants shall m eet the following 
requirements. 
(1) Water, ethanol, and vegetable oil, etc..  (2) Solvents permitted for use under the regulations set in “Sc ope and Application 
Standard of Food Additives＂. 
 
Article 3 
Excipients and other additives used in natural edible colorants  shall under the regulations 
set in “Scope and Application Standard of Food Additives＂.  
 
Article 4  
The purity of natural edible colorants shall meet the following  requirements: 
Heavy metal Maximum tolerance
As 3 ppm (as As) 
Pb 2 ppm 
Heavy metal 40 ppm (as Pb) 
Article 5 
The sources of natural edible colorants shall meet the following requirements: 
Name of colorant Source 
Amaranthus Colors Extracted from amaranth. 
Major component: Amaranthin.  
Annatto, water or 
oil soluble Extracted from the seeds of Bixa orellana L. 
Major component of water-soluble Annatto: Norbixin ； 
Major component of oil-soluble Annatto: Bixin.  
Anthocyanin Extracted from dark edible plants and its fruits. 
Major component: Anthocyanin.  
Beet Red Extracted from the root s and stems of Beta vulgaris. 
Major component: Betanin.  
Blueberry Color Extracted from Vaccinium corymbosum L. 
Major component: Anthocyanins.  Name of colorant Source 
Buckwheat Extract Extracted fro m Fagopyrum esculentum MOENCH. 
Major component: Flavonoids.  
Caramel Dehydrated products of carbonhydrates.  
Carmine Extracted from female Coccus cacti L. 
Major component: Carminic acid.  
Carrot Colors Extracted from the roots and stems of carrots. 
Major component: β-Carotene.  
Cherry Colors Extracted from Prunus pauciflra BUNCH. 
Major component: Anthocyanins.  
Chlorella Colors Extracted from chlorella. 
Major component: Chlorophyll.  
Chlorophyll Colors Extracted from the leaves of green edible plants. 
Major component: Chlorophyll.  
Cocoa Colors Extracted from the seeds of Theobro macacao. 
Major component: Flavonoids.  
Cottonseed flour Cottonseed is heated  to obtain a dark brown product. 
Corn Colors Extracted from the seeds of Zea mays L. 
Major component: Carotenoids.  
Crawfish Colors Extracted from the crust of crabs. 
Major component: Carotenoids.  
Elderberry Colors Extracted from Sambucus caerulea RAFIN. 
Major component: Anthocyanins.  
Gardenia Blue Obtained from the enzymatic treatment of gardenia 
pigments. Major component: Genipin.  
Gardenia Yellow   Extracted from the fruits of Gardinia augusta MERR. var 
gracliflora HORT. Major component: Crocin.  
Grape Juice Colors Extracted from the juice of Vitis vinifera L. 
Major component: Anthocyanins.  
Grape Skin Colors Extracted from the peels of red grapes. 
Major component: Anthocyanins.  
Hibiscus Colors Extracted from the flowers of Hibiscus sabdariffa L. 
Major component: Anthocyanin.  
Laver Colors Extracted from Porphyra tenera KJELLM. 
Major component: Phycoerythrin.  
Licorice Colors   Extracted from the roots and stems of Glycyrrhiza glabra Name of colorant Source 
L., Glycyrrhiza uralensis FISC H. or other plants of the 
same genus. 
Major component: Flavonoids.  
Monascus Colors Produced by Monasc us purpureus or Monascus anka.  
Mulberry Colors Extracted from Morus nigra L., M. alba L. 
Major component: Anthocyanins.  
Onion Colors Extracted from the bulbs of Allium cepa L. 
Major component: Flavonoids.  
Orange Colors   Extracted from the peels of oranges. Major component: Carotenoids.  
Paprika Colors Extracted from the fruits of Caprium annuun. 
Major component: Carotenoids.  
Peanut Colors Extracted from the e ndocarp of the fruits of Arachis 
hypogaea L. Major component: Flavonoids.  
Perilla Colors Extracted from the leaves of perilla. 
Major component: Anthocyanins.  
Persimmon Colors Obtained from the edible portions of persimmon after 
fermentation, separation, pressing, browning, filtration, concentration, and drying. Major component: Polyphenol.  
Plum Colors    Extracted from the peels of plums. Major component: Anthocyanins.  
Purple Corn Colors Extracted from the seed coats of Maiz morado. Major component: Anthocyanins.  
Red Cabbage 
Colors Extracted from the leaves of Brassica oleracea L. var. 
Capitata DC. ev. Red Acre. 
Major component: Anthocyanins.  
Safflower Yellow Extracted from the petals of Carthamus tinctorius.  Major component: Flavonoids.  
Saffron Extracted from the stigma of Crocus sativus L. Major component: Crocin and Crocetin.  
Shrimp Colors   Extracted from the crust of shrimps. Major component: Carotenoids.  
Sorghum Colors Extracted from the seed coats of sorghum. Major component: Flavonoids.  
Spirulina Colors Extracted from Spirulina. Name of colorant Source 
Major component: Phycocyanin.  
Strawberry Colors Extracted from Fragaria ananassa DUCHESNE. 
Major component: Anthocyanins.  
Sweet Potato 
Colors Extracted from the tubers of Ipomoea batatas POIR. 
Major component: Carotene.  
Tamarind Color Extracted from the seeds of Tamarindus indica L. Major component: Polyphenol.  
Tomato Colors Extracted from the fruits of tomatoes. Major component: Lycopene.  
Turmeric Extracted from the roots and stems of Curcuma longa. Major component: Curcumin.  
Vegetable carbon Vegetable carbon is produ ced by the carbonization of 
vegetable material such as  wood, cellulose, peat and 
coconut and other shells. Th e carbonization temperature is 
from 800 to 1000 ℃). 
Xanthophylls Extracted and concentracted from clover. Major component: Xanthophylls. 
 Article 6  
This Standard shall be implemented from the date of promulgatio n.