INDIGOTINE
Relevant Data
Food Additives Approved by European Union:
General Information
| Synonyms: | CI FOOD BLUE 1, FD AND C BLUE No. 2, INDIGO CARMINE |
| Chemical Names: | DISODIUM 3-3'-DIOXO-2,2'-BI-INDOLYLIDENE-5-5'-DISULFONATE |
| CAS number: | 860-22-0 (5,5' ISOMER) |
| INS: | 132 |
| Functional Class: |
Food Additives COLOUR |
From apps.who.int
Evaluations
| Evaluation year: | 2018 |
| ADI: | 0-5 mg/kg bw |
| Meeting: | 86 |
| Specs Code: | R |
| Comments: | The Committee considered the new data that had become available since the previous evaluation as well as previously evaluated studies and concluded that there are no reasons to revise the ADI and confirmed the previous ADI of 0–5 mg/kg bw. |
| Specification: | FAO JECFA Monographs 22/41 |
From apps.who.int
GSFA Provisions for INDIGOTINE
| Number | Food Category | Max Level | Notes |
|---|---|---|---|
| 04.1.2.7 | Candied fruit |
200 mg/kg | Note 161 |
| 01.6.5 | Cheese analogues |
200 mg/kg | Note 161,Note 3 |
| 05.1.4 | Cocoa and chocolate products |
450 mg/kg | Note 183 |
| 05.2 | Confectionery including hard and soft candy, nougats, etc. other than food categories 05.1, 05.3 and 05.4 |
300 mg/kg | Note XS309R |
| 09.2.4.1 | Cooked fish and fish products |
300 mg/kg | Note 95 |
| 09.2.4.2 | Cooked mollusks, crustaceans, and echinoderms |
250 mg/kg | Note 16 |
| 10.4 | Egg-based desserts (e.g. custard) |
300 mg/kg | Note 161 |
| 02.3 | Fat emulsions mainly of type oil-in-water, including mixed and/or flavoured products based on fat emulsions |
300 mg/kg | Note 161 |
| 04.2.2.7 | Fermented vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera) and seaweed products, excluding fermented soybean products of food categories 06.8.6, 06.8.7, 12.9.1, 12.9.2.1 and 12.9.2.3 |
300 mg/kg | Note 161 |
| 07.2 | Fine bakery wares (sweet, salty, savoury) and mixes |
200 mg/kg | Note 161 |
| 01.1.4 | Flavoured fluid milk drinks |
300 mg/kg | Note 52,Note 402 |
| 10.1 | Fresh eggs |
300 mg/kg | Note 161,Note 4 |
| 09.1.1 | Fresh fish |
300 mg/kg | Note 4,Note 50,Note 16 |
| 09.2.1 | Frozen fish, fish fillets, and fish products, including mollusks, crustaceans, and echinoderms |
300 mg/kg | Note XS191,Note XS92,Note XS36,Note XS315,Note XS312,Note XS292,Note 95,Note XS165,Note XS190,Note XS95 |
| 04.1.2.11 | Fruit fillings for pastries |
150 mg/kg | Note 161 |
| 04.1.2.8 | Fruit preparations, including pulp, purees, fruit toppings and coconut milk |
150 mg/kg | Note 161,Note 182 |
| 04.1.2.9 | Fruit-based desserts, including fruit-flavoured water-based desserts |
150 mg/kg | Note 161 |
| 04.1.2.6 | Fruit-based spreads (e.g. chutney) excluding products of food category 04.1.2.5 |
300 mg/kg | Note 161 |
| 04.1.2.5 | Jams, jellies, marmelades |
300 mg/kg | Note 161 |
| 02.1.3 | Lard, tallow, fish oil, and other animal fats |
300 mg/kg | Note 161 |
| 11.4 | Other sugars and syrups (e.g. xylose, maple syrup, sugar toppings) |
300 mg/kg | Note 161 |
| 09.3.4 | Semi-preserved fish and fish products, including mollusks, crustaceans, and echinoderms (e.g. fish paste), excluding products of food categories 09.3.1 - 09.3.3 |
300 mg/kg | Note 161 |
| 01.6.1 | Unripened cheese |
200 mg/kg | Note 3 |
| 04.2.2.6 | Vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweed, and nut and seed pulps and preparations (e.g. vegetable desserts and sauces, candied vegetables) other than food category 04.2.2.5 |
200 mg/kg | Note 161,Note 92 |
| 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 |
150 mg/kg | Note 161 |
From www.fao.org