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Amaranth (123)

Synonym(s)

Functional Classes

  • Colour
Click here to search the FAO JECFA database for the specifications of additive(s) with INS No. 123
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GSFA Provisions for Amaranth

Table Items Number Category MaxLevel Notes
Table Item 14.2.7 Aromatized alcoholic beverages (e.g. beer, wine and spirituous cooler-type beverages, low alcoholic refreshers) 100 mg/kg
Table Item 04.1.2.7 Candied fruit 50 mg/kg
Table Item 06.5 Cereal and starch based desserts (e.g. rice pudding, tapioca pudding) 80 mg/kg
Table Item 05.3 Chewing gum 100 mg/kg
Table Item 05.4 Decorations (e.g. for fine bakery wares), toppings (non-fruit) and sweet sauces 100 mg/kg
Table Item 03.0 Edible ices, including sherbet and sorbet 25 mg/kg
Table Item 01.1.4 Flavoured fluid milk drinks 50 mg/kg
52: Excluding chocolate milk.
Table Item 04.1.2.9 Fruit-based desserts, including fruit-flavoured water-based desserts 80 mg/kg
Table Item 09.4 Fully preserved, including canned or fermented fish and fish products, including mollusks, crustaceans, and echinoderms 30 mg/kg
435: For use of tartrazine (INS 102), sunset yellow FCF (INS 110), amaranth (INS 123) and ponceau 4R (cochineal red A) (INS 124) singly or in combination up to a maximum level of 30 mg/kg in the final product as colours only for the purpose of restoring colour lost in processing for products conforming to the Standard for Canned Shrimps or Prawns (CODEX STAN 37-1991).
Table Item 04.1.2.5 Jams, jellies, marmelades 100 mg/kg
Table Item 06.4.3 Pre-cooked pastas and noodles and like products 100 mg/kg
194: For use in instant noodles conforming to the Standard for Instant Noodles (CODEX STAN 249-2006) only.
Table Item 04.2.2.3 Vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), and seaweeds in vinegar, oil, brine, or soybean sauce 50 mg/kg
Note: Unless otherwise specified, food additive provisions apply to the food category indicated (e.g. Dairy), as well as to all subcategories of that category (e.g. Cheese, Ripened Cheese, etc.).