Other names for the additive (synonyms)
General Information
Erythrosine (food additive E127) is a synthetic red food color belonging to the xanthene dye group. In the food industry, it is used to impart a pink to red hue to products.
Erythrosine is not a natural substance and does not occur in nature (neither in plants, animals, nor minerals) in a ready-made form. It is a synthetic organic compound obtained by chemical iodination of fluorescein.
The dye was developed in the 19th century as part of the advancement of synthetic organic colorants. The chemical formula of erythrosine is C₂₀H₆I₄Na₂O₅ (disodium salt of tetraiodofluorescein). The E127 additive appears as a red-brown powder or granules. It is readily soluble in water, stable to light in dry form, but sensitive to prolonged exposure to high temperatures. The dye exhibits intense coloration even at low concentrations.
For the food industry, the E127 additive is produced by synthesizing fluorescein followed by the controlled introduction of iodine atoms. The final product is purified and standardized in accordance with food legislation requirements.
Effects on the Body
Benefits of E127
Erythrosine is not a physiologically essential substance for the human body and does not perform any nutritional or biological function. Its role is purely technological—providing a stable and attractive color to food products.
No direct health benefits have been established. However, the dye allows for standardization of product appearance, which is important for the food industry.
Risks of E127
Primary safety concerns regarding E127 have focused on its effects on the thyroid gland. In studies on rodents, thyroid tumors were observed; however, EFSA concluded in 2011 that these effects were secondary to thyroid dysfunction and not related to genotoxic activity.
More recent studies in rats have shown that erythrosine disrupts enzymatic activity in the brain, increases oxidative stress, causes DNA damage, and leads to histopathological changes even at doses comparable to the ADI.
An experiment on chick embryos demonstrated that erythrosine increased the risk of neural tube closure defects, indicating a potential teratogenic effect during early development.
In a plant cell model (Allium cepa), erythrosine demonstrated cytotoxicity, genotoxicity, a reduction in the mitotic index, and DNA damage, which may also indicate potential mechanisms of toxic action.
These studies do not constitute direct evidence of adverse effects in humans at typical dietary exposure levels; however, they demonstrate potential toxic effects of the dye in experimental biological systems, forming a basis for scientific discussion and regulatory evaluation.
In its assessment, EFSA confirmed an ADI of 0–0.1 mg/kg body weight per day, previously established by JECFA (1990) and the EU Scientific Committee on Food (SCF, 1989).
Current intake estimates for adults are well below this threshold. In the United States, the FDA permits the use of erythrosine in certain products under strict limitations until 2027. Exceeding the ADI could theoretically affect thyroid function due to iodine content; however, at regulated intake levels, the risks are considered low.
Uses
In the European Union, the use of E127 is highly restricted. According to current legislation (Regulation (EC) No 1333/2008), it is permitted exclusively for coloring cocktail and candied cherries of the Bigarreaux variety. The dye is applied at very low concentrations sufficient to achieve an intense pink-red color.
In other countries, the scope of use may be broader but is also regulated by applicable legislation.
Legal Status
In the European Union, erythrosine (food color E127) is authorized under Regulation (EC) No 1333/2008 with strict limitations on food categories and maximum permitted levels. In Ukraine, the use of E127 is regulated by standards harmonized with EU legislation. In Canada and Japan, the dye is permitted with restrictions.
The U.S. Food and Drug Administration (FDA) has fully banned the use of erythrosine in foods and oral medications in the United States, with the complete ban taking effect on January 15, 2027.
Several Central American countries (members of SIECA) have banned erythrosine in their technical regulations on food additives (effective July 15, 2025).
The E127 additive is also prohibited in the United Arab Emirates (UAE) and some other countries.