"of R 163, G 193, B 173. This colour is actually a medium tone of spring green. Spring green colours are colours with an h code (hue code) of between 135 and 165; this colour has an h code of 140, putting it within the range of spring green colours on the . The other (less traditional) colours selected for the house style are Pantone 285 (blue), 158 (orange), 369 (green), 513 (purple) and 7466 (teal). Pantone 032 (red) and 109 (yellow) feature in the official University coat of arms. The jerseys of the NSW Waratahs have been Cambridge Blue"
"E number E numbers are codes for substances that are permitted to be used as food additives for use within the European Union and EFTA. The ""E"" stands for ""Europe"". Commonly found on food labels, their safety assessment and approval are the responsibility of the European Food Safety Authority. Having a single unified list for food additives was first agreed upon in 1962 with food colouring. In 1964, the directives for preservatives were added, 1970 for antioxidants and 1974 for the emulsifiers, stabilisers, thickeners and gelling agents. The numbering scheme follows that of the International Numbering System (INS) as determined"
"In the United States, FD&C numbers (which indicate that the FDA has approved the colorant for use in foods, drugs and cosmetics) are given to approved synthetic food dyes that do not exist in nature, while in the European Union, E numbers are used for all additives, both synthetic and natural, that are approved in food applications. The food colors are known by E numbers that begin with a 1, such as E100 (turmeric) or E161b (lutein). The safety of food colors and other food additives in the EU is evaluated by the European Food Safety Authority. Color Directive 94/36/EC,"
"allowed additives see information provided by the Food Standards Agency of the UK. E number E numbers are codes for substances that are permitted to be used as food additives for use within the European Union and EFTA. The ""E"" stands for ""Europe"". Commonly found on food labels, their safety assessment and approval are the responsibility of the European Food Safety Authority. Having a single unified list for food additives was first agreed upon in 1962 with food colouring. In 1964, the directives for preservatives were added, 1970 for antioxidants and 1974 for the emulsifiers, stabilisers, thickeners and gelling agents."
"(E140, E141), anthocyanins (E163), and betanin (E162) comprise four main categories of plant pigments grown to color food products. Other colorants or specialized derivatives of these core groups include: Blue colors are especially rare. One feasible blue dye currently in use is derived from spirulina. To ensure reproducibility, the colored components of these substances are often provided in highly purified form. For stability and convenience, they can be formulated in suitable carrier materials (solid and liquids). Hexane, acetone, and other solvents break down cell walls in the fruit and vegetables and allow for maximum extraction of the coloring. Traces of"
"Eosin methylene blue Eosin methylene blue (EMB, also known as ""Levine's formulation"") is a selective stain for gram-negative bacteria. EMB contains dyes that are toxic to gram-positive bacteria. EMB is the selective and differential medium for coliforms. It is a blend of two stains, eosin and methylene blue in the ratio of 6:1. A common application of this stain is in the preparation of EMB agar, a differential microbiological medium, which slightly inhibits the growth of Gram-positive bacteria and provides a color indicator distinguishing between organisms that ferment lactose (e.g., ""E. coli"") and those that do not (e.g., ""Salmonella"", ""Shigella"")."
"receptors as the signaling state and not an E/Z isomerization. It is the principal form in which riboflavin is found in cells and tissues. It requires more energy to produce, but is more soluble than riboflavin. Flavin mononucleotide is also used as an orange-red food colour additive, designated in Europe as E number E101a. E106, a very closely related food dye, is riboflavin-5′-phosphate sodium salt, which consists mainly of the monosodium salt of the 5′-monophosphate ester of riboflavin. It is rapidly turned to free riboflavin after ingestion. It is found in many foods for babies and young children as well"
"Brown FK Brown FK, also called Kipper Brown, Chocolate Brown FK, and C.I. Food Brown 1, is a brown mixture of six synthetic azo dyes, with addition of sodium chloride, and/or sodium sulfate. It is very soluble in water. When used as a food dye, its E number is E154. It was once used in smoked and cured mackerels and other fish and also in some cooked hams and other meats. It gave a ""healthy"" color that did not fade during cooking, nor leach. It is currently not approved for use in the European Union (but was allowed to color"
"""free of E numbers"". This is incorrect, because many components of natural foods have assigned E numbers (and the number is a synonym for the chemical component), e.g. vitamin C (E300) and lycopene (E160d), found in carrots. NB: Not all examples of a class fall into the given numeric range. Moreover, many chemicals, particularly in the E400–499 range, have a variety of purposes. The list shows all components that have or had an E-number assigned. ""Not all additives listed are still allowed in the EU"", but are listed as they used to have an E-number. For an overview of currently"
"methylene blue (dye), and agar. There are also EMB agars that do not contain lactose. Eosin methylene blue Eosin methylene blue (EMB, also known as ""Levine's formulation"") is a selective stain for gram-negative bacteria. EMB contains dyes that are toxic to gram-positive bacteria. EMB is the selective and differential medium for coliforms. It is a blend of two stains, eosin and methylene blue in the ratio of 6:1. A common application of this stain is in the preparation of EMB agar, a differential microbiological medium, which slightly inhibits the growth of Gram-positive bacteria and provides a color indicator distinguishing between"
"Scarlet GN Scarlet GN, or C.I. Food Red 1, Ponceau SX, FD&C Red No. 4, or C.I. 14700 is a red azo dye once used as a food dye. As a food additive, it has the E number E125. It usually used as a disodium salt. In the United States, it is not permitted for use in food or ingested drugs and may only be used in externally applied drugs and cosmetics. An exception was added in 1965 to allow the coloring of maraschino cherries, which then were considered mainly decorative and not a foodstuff. This exception was repealed in"
"Patent Blue V Patent Blue V, also called Food Blue 5, Sulphan Blue, Acid Blue 3, L-Blau 3, C-Blau 20, Patentblau V, Sky Blue, or C.I. 42051 and is a dark bluish synthetic triphenylmethane dye used as a food coloring. As a food additive, it has E number E131. It is a sodium or calcium salt of [4-(α-(4-diethylaminophenyl)-5-hydroxy- 2,4-disulfophenylmethylidene)-2,5-cyclohexadien-1-ylidene] diethylammonium hydroxide inner salt. It is not widely used, but in Europe it can be found in Scotch eggs, certain jelly sweets, blue Curaçao, certain jello varieties (though not in actual Jell-O brand products), among others. An important advantage is the"
"the typical color of the beverage champagne. The first recorded use of ""champagne"" as a color name in English was in 1915. The color ""eggshell"" is displayed at left. The color ""eggshell"" is a representation of the average color of chicken eggs. Displayed at left is the color ""Dutch white"". ""Dutch white"" is one of the colors on the Resene Color List, a color list popular in Australia and New Zealand. The color ""Dutch white"" was formulated in 2000. The color ""bone"" is displayed at left. This color is a representation of the color of bones. The first recorded use"
"It (coded as E100 when used as a food additive) is used to protect food products from sunlight. The oleoresin is used for oil-containing products. A curcumin and polysorbate solution or curcumin powder dissolved in alcohol is used for water-containing products. Overcoloring, such as in pickles, relishes, and mustard, is sometimes used to compensate for fading. In combination with annatto (E160b), turmeric has been used to color cheeses, yogurt, dry mixes, salad dressings, winter butter, and margarine. Turmeric also is used to give a yellow color to some prepared mustards, canned chicken broths, and other foods (often as a much"
"a sign that the water has welled up to the surface from deeper in the ocean, carrying nutrients that have built up over time. In polar waters, nutrients accumulate in surface waters during the dark winter months when plants cannot grow. When sunlight returns in the spring and summer, the plants flourish in high concentrations. Chlorophyll is registered as a food additive (colorant), and its E number is E140. Chefs use chlorophyll to color a variety of foods and beverages green, such as pasta and spirits. Absinthe gains its green color from the chlorophyll introduced through the large variety of"
"from itching and nettle rash to nausea, hypotension, and in rare cases anaphylactic shock; it is therefore not recommended in those countries for children. Patent Blue V Patent Blue V, also called Food Blue 5, Sulphan Blue, Acid Blue 3, L-Blau 3, C-Blau 20, Patentblau V, Sky Blue, or C.I. 42051 and is a dark bluish synthetic triphenylmethane dye used as a food coloring. As a food additive, it has E number E131. It is a sodium or calcium salt of [4-(α-(4-diethylaminophenyl)-5-hydroxy- 2,4-disulfophenylmethylidene)-2,5-cyclohexadien-1-ylidene] diethylammonium hydroxide inner salt. It is not widely used, but in Europe it can be found in"
"1976 due to mounting evidence over its safety concerns. In the European Union, it is not permitted as a food additive. Scarlet GN Scarlet GN, or C.I. Food Red 1, Ponceau SX, FD&C Red No. 4, or C.I. 14700 is a red azo dye once used as a food dye. As a food additive, it has the E number E125. It usually used as a disodium salt. In the United States, it is not permitted for use in food or ingested drugs and may only be used in externally applied drugs and cosmetics. An exception was added in 1965 to"
"acid"", ""Carmines"" and ""Natural Red 4"" as additive E 120 in the list of EU-approved food additives. The directive governing food dyes approves the use of carmine for certain groups of foods only and specifies a maximum amount which is permitted or restricts it to the quantum satis. The EU-Directive 2000/13/EC on food labeling mandates that carmines (like all food additives) must be included in the list of ingredients of a food product with its additive category and listed name or additive number, that is either as ""Food colour carmines"" or as ""Food colour E 120"" in the local language(s)"
"green food colorings which has been approved by the US Food and Drug Administration. Chlorophyll, the E numbers E140 and E141, is the most common green chemical found in nature, and only allowed in certain medicines and cosmetic materials. Quinoline Yellow (E104) is a commonly used coloring in the United Kingdom but is banned in Australia, Japan, Norway and the United States. Green S (E142) is prohibited in many countries, for it is known to cause hyperactivity, asthma, urticaria, and insomnia. To create green sparks, fireworks use barium salts, such as barium chlorate, barium nitrate crystals, or barium chloride, also"
"Erythrosine Erythrosine, also known as Red No. 3, is an organoiodine compound, specifically a derivative of fluorone. It is cherry or melon-pink synthetic, primarily used for food coloring. It is the disodium salt of 2,4,5,7-tetraiodofluorescein. Its maximum absorbance is at 530 nm in an aqueous solution, and it is subject to photodegradation. It is used as a: Erythrosine is commonly used in sweets such as some candies and popsicles, and even more widely used in cake-decorating gels. It is also used to color pistachio shells. As a food additive, it has the E number E127. As a result of efforts"
"E151 has been banned in the United States, Belgium, Denmark, Germany, Sweden, Austria, Switzerland, Japan, Finland. It is approved in the European Union. It was banned in Norway until 2001 when it was unbanned due to trade relationships with other countries. It is used for staining animal by-products in category 2. Brilliant Black BN Brilliant Black BN, Brilliant Black PN, Brilliant Black A, Black PN, Food Black 1, Naphthol Black, C.I. Food Black 1, or C.I. 28440, is a synthetic black diazo dye. It is soluble in water. It usually comes as tetrasodium salt. It has the appearance of solid,"
"Brilliant Black BN Brilliant Black BN, Brilliant Black PN, Brilliant Black A, Black PN, Food Black 1, Naphthol Black, C.I. Food Black 1, or C.I. 28440, is a synthetic black diazo dye. It is soluble in water. It usually comes as tetrasodium salt. It has the appearance of solid, fine powder or granules. Calcium and potassium salts are allowed as well. When used as a food dye, its E number is E151. It is used in food decorations and coatings, desserts, sweets, ice cream, mustard, red fruit jams, soft drinks, flavored milk drinks, fish paste, lumpfish caviar and other foods."
"E number E466 or E469 (when it is enzymatically hydrolyzed) as a viscosity modifier or thickener, and to stabilize emulsions in various products including ice cream. It is also a constituent of many non-food products, such as toothpaste, laxatives, diet pills, water-based paints, detergents, textile sizing, reusable heat packs, and various paper products. It is used primarily because it has high viscosity, is nontoxic, and is generally considered to be hypoallergenic as the major source fiber is either softwood pulp or cotton linter. CMC is used extensively in gluten free and reduced fat food products. In laundry detergents, it is"
"Green S Green S is a green synthetic coal tar triarylmethane dye with the molecular formula CHNOSNa. As a food dye, it has E number E142. It can be used in mint sauce, desserts, gravy granules, sweets, ice creams, and tinned peas. Green S is prohibited as a food additive in Canada, United States, Japan, and Norway. It is approved for use as a food additive in the EU and Australia and New Zealand. Green S is a vital dye, meaning it can be used to stain living cells. It is used in ophthalmology, along with fluorescein and rose bengal,"
"and E410, aroma and dyes: E110 and E124. Energy: 179 Kcal Kj/42, lipids: 0.1 g of which saturated fatty acids 0g, carbohydrates: 10.5 g, of which sugars: 10.5 g fiber: 0.1 g protein: 0.1 g salt: 0.0008 g, vitamin C (15% VRN *) (*) reference value of the nutrient. The blue is marketed in [Angola] in: In 2013, Blue received a gold medal from the International Competition of Quality, Monde Selection. The highest award is only awarded to products which are distinguished by their quality, prestige and innovation worldwide. Blue (soft drink) Blue is the mark of a soda juice"
"in Europe since January 1977), with E number E121 before 1977 and E182 after. Its CAS number is . Its chemical formula is CHNO. It forms dark brown crystals. It is a mixture of phenoxazone derivates - hydroxyorceins, aminoorceins, and aminoorceinimines. Cudbear is a dye extracted from orchil lichens that produces colours in the purple range. It can be used to dye wool and silk, without the use of mordant. Cudbear was developed by Dr Cuthbert Gordon of Scotland: production began in 1758, and it was patented in 1758, British patent 727. The lichen is first boiled in a solution"
"different companies and under different brand names. The most common German brand was E605 (banned in Germany after 2002); this was not a food-additive ""E number"" as used in the EU today. ""E"" stands for ""Entwicklungsnummer"" (German for ""development number""). It is an irreversible acetylcholinesterase inhibitor. Safety concerns have later led to the development of parathion methyl, which is somewhat less toxic. When pure, parathion is a white crystalline solid. It is commonly distributed as a brown liquid that smells of rotting eggs or garlic. The insecticide is somewhat stable, although it darkens when exposed to sunlight. Parathion is synthesized"
"Amaranth (dye) Amaranth, FD&C Red No. 2, E123, C.I. Food Red 9, Acid Red 40, Azorubin S, or C.I. 16185 is a dark red to purple azo dye used as a food dye and to color cosmetics. The name was taken from amaranth grain, a plant distinguished by its red color and edible protein-rich seeds. Amaranth is an anionic dye. It can be applied to natural and synthetic fibers, leather, paper, and phenol-formaldehyde resins. As a food additive it has E number E123. Amaranth usually comes as a trisodium salt. It has the appearance of reddish-brown, dark red to purple"
"that certain food coloring may act as a trigger in those who are genetically predisposed, but the evidence is weak. Quinoline Yellow WS Quinoline Yellow WS is a mixture of organic compounds derived from the dye Quinoline Yellow SS (Spirit Soluble). Owing to the presence of sulfonate groups, the WS dyes are water-soluble (WS). It is a mixture of disulfonates (principally), monosulfonates and trisulfonates of 2-(2-quinolyl)indan-1,3-dione with a maximum absorption wavelength of 416 nm. Quinoline Yellow is used as a greenish yellow food additive in certain countries, designated in Europe as the E number E104. In the EU and Australia,"
"Betanin Betanin, or Beetroot Red, is a red glycosidic food dye obtained from beets; its aglycone, obtained by hydrolyzing away the glucose molecule, is betanidin. As a food additive, its E number is E162. The color of betanin depends on pH; between four and five it is bright bluish-red, becoming blue-violet as the pH increases. Once the pH reaches alkaline levels betanin degrades by hydrolysis, resulting in a yellow-brown color. Betanin is a betalain pigment, together with isobetanin, probetanin, and neobetanin. Other pigments contained in beet are indicaxanthin and vulgaxanthins. Betanin is usually obtained from the extract of beet juice;"
"by the ""Codex Alimentarius"" committee, though only a subset of the INS additives are approved for use in the European Union as food additives. Outside the European continent plus Russia, E numbers are also encountered on food labelling in other jurisdictions, including the Cooperation Council for the Arab States of the Gulf, South Africa, Australia, New Zealand, Malaysia, and Israel. They are increasingly, though still rarely, found on North American packaging, especially on imported European products. In some European countries, ""E number"" is sometimes used informally as a pejorative term for artificial food additives, and products may promote themselves as"
"Azorubine Azorubine is an azo dye produced as a disodium salt. In its dry form, the product appears red to maroon. It is mainly used in foods which are heat-treated after fermentation. It has E number E122. In the US, this color was listed in 1939 as D&C Red No. 10 for use in externally applied drugs and cosmetics. It was delisted in 1963 because no party was interested in supporting the studies needed to establish safety. It was never used in food in the US. In the EU, azorubine is authorized for use in certain foods and beverages, such"
"5, acid yellow 23, food yellow 4, and trisodium 1-(4-sulfonatophenyl)-4-(4-sulfonatophenylazo)-5-pyrazolone-3-carboxylate. It is the yellow most frequently used such processed food products as corn and potato chips, breakfast cereals such as corn flakes, candies, popcorn, mustard, jams and jellies, gelatin, soft drinks (notably Mountain Dew), energy and sports drinks, and pastries. It is also widely used in liquid and bar soap, shampoo, cosmetics and medicines. Sometimes it is mixed with blue dyes to color processed products green. It is typically labelled on food packages as ""color"", ""tartrazine"", or ""E102"". In the United States, because of concerns about possible health problems related"