E162
Beetroot Red, betanin
Número E
|
E162 |
Nombre
|
Beetroot Red, betanin |
Clase
|
Colours |
Grupos
|
Group II: Food colours authorised at quantum satis |
Detalles adicionales
|
Red-violet color |
Origen
|
Natural |
Fuentes comunes
|
beet root extract |
Aplicaciones comunes
|
Snacks, chips, caramels, marmalade, gelatin, yogurts, cheese, pastry, dairy products, meat and charcuterie coloration |
Observaciones
|
No adverse effects were observed. |
Evaluación
|
Inocuo |
Buscar Beetroot Red, betanin en bases de datos científicas
Condiciones de uso en categorías de alimentos
Número de Categoría
|
Nombre de la Categoría
|
Nivel Máximo (mg/l or mg/kg, según corresponda)
|
Detalles
|
Restricciones/excepciones
|
04.2.1
| Dried fruit and vegetables | quantum satis | | only preserves of red fruit |
04.2.2
| Fruit and vegetables in vinegar, oil, or brine | quantum satis | | only preserves of red fruit |
04.2.2
| Fruit and vegetables in vinegar, oil, or brine | quantum satis | | only vegetables (excluding olives) |
04.2.3
| Canned or bottled fruit and vegetables | quantum satis | | only vegetables (excluding olives) |
04.2.4.1
| Fruit and vegetable preparations excluding compote | quantum satis | | only vegetables (excluding olives) |
04.2.5.2
| Jam, jellies and marmalades and sweetened chestnut puree as defined by Directive 2001/113/EC | quantum satis | | except chestnut purée |
06.3
| Breakfast cereals | 200 | E 120, E 162 and E 163 may be added individually or in combination | only fruit-flavoured breakfast cereals |
08.2.1
| Non-heat-treated processed meat | quantum satis | | only sausages |
08.2.2
| Heat-treated processed meat | quantum satis | | only sausages, pâtés and terrines |
09.2
| Processed fish and fishery products including mollusks and crustaceans | quantum satis | | only fish paste and crustacean paste |
09.2
| Processed fish and fishery products including mollusks and crustaceans | quantum satis | | only precooked crustacean |