Other names for the additive (synonyms)
General Information
Vegetable carbon or vegetable charcoal (food additive E153) is a food coloring used to give products a black or dark gray color. In the food industry, it belongs to the category of colorants and is used to create deep dark shades without altering the taste or aroma of the product.
It should not be confused with additive E153 (vegetable charcoal) and an additive with a similar name — E152 (carbon). The latter, unlike vegetable charcoal, is produced исключительно synthetically.
Vegetable charcoal has a natural origin. It is obtained by thermal treatment of plant raw materials — wood, peat, coconut shells, or other plant materials — without access to air. In nature, carbon as an element is found everywhere, but the food additive E153 is produced industrially with strict purity control.
The use of charcoal has a long history. It was used in ancient times as a medicinal product for detoxification. In the 20th century, purified vegetable charcoal began to be used in the food industry as a colorant capable of giving products an intense black color without a pronounced taste or smell.
Chemically, additive E153 consists mainly of elemental carbon (C). It is a black fine powder, odorless and tasteless, insoluble in water and most organic solvents. It is chemically inert, meaning it hardly reacts with other substances. The E153 colorant is resistant to temperature fluctuations, alkalis, acids, and light exposure.
For the food industry, vegetable charcoal is produced by controlled heating of plant raw materials without oxygen access. The raw materials are placed in special installations where, under high temperature and pressure, plant materials are converted into charcoal.
After that, the material is purified from impurities, including possible residues of polycyclic aromatic hydrocarbons (PAHs), to meet established safety standards.
This production method for additive E153 helps minimize unwanted impurities. Additionally, by changing the type of raw material, it is possible to obtain a colorant with specific color, taste, as well as chemical and physical properties.
Effects on the Body
Benefit of Additive E153
Food additive E153 is not a nutrient and does not perform a physiological function in the human body. It is not absorbed and does not serve as a source of energy or micronutrients.
However, vegetable charcoal is known for its adsorption properties — it can bind certain substances in the digestive tract. This is why activated charcoal is used as a medicinal product.
Risks of Additive E153
After entering the body, additive E153 is not broken down or metabolized. It passes through the digestive system largely unchanged and is excreted naturally.
EFSA states that available toxicological data are limited and do not allow establishing an acceptable daily intake (ADI). At the same time, experts concluded that if vegetable charcoal contains less than 1.0 µg/kg of residual carcinogenic PAHs (expressed as benzo[a]pyrene), it does not pose a health risk at the reported levels of use.
JECFA previously evaluated vegetable charcoal but also did not establish a specific ADI, recognizing its use in food products under proper quality control.
Potential risks are mainly associated with impurities, particularly polycyclic aromatic hydrocarbons. Therefore, special attention is paid to raw material purification. With excessive consumption, there may theoretically be reduced absorption of certain nutrients due to adsorption properties, but such effects are unlikely at typical dietary levels.
Potential risks of additive E153 (vegetable charcoal) are also linked to very fine particles, including nanoparticles, which may theoretically cause oxidative stress or tissue irritation. Scientific studies have not confirmed a direct link between E153 consumption and the development of cancer or other serious diseases in humans. Observed negative effects were generally related to high levels of occupational dust inhalation (in industrial settings), not dietary intake.
The overall conclusion of experts is that at permitted levels in food, E153 does not pose a proven health risk, although the effects of fine particles continue to be studied.
Uses
In the food industry, additive E153 is used as a colorant. It is applied to give products a black or dark shade. It has become especially popular in the production of confectionery, glazes, decorative elements, ice cream, and certain cheeses with dark rinds.
The additive may also be used in chewing gum, dragees, sauces, or specialty designer products. It does not alter the taste of food and is heat-resistant.
Legal Status
In the European Union, additive E153 is permitted as a food additive under Regulation (EU) No 1333/2008 on food additives. In 2012, EFSA confirmed that under established conditions of use and PAH control, vegetable charcoal does not pose a health risk.
In Ukraine, food additive E153 is included in the list of permitted food colorants in accordance with current regulations harmonized with EU legislation.
The FDA has never included carbon black or vegetable charcoal in the list of approved food colorants, and therefore its use in food products is not allowed.
This means that food products containing additive E153 cannot be legally sold in the United States, and imports of such products may be rejected.
In Canada and Japan, the use of vegetable charcoal is permitted within established safety standards.
No ADI has been officially established for additive E153, but a key safety condition is strict control of potentially hazardous impurities.