E155 – Brown HT

General Information

The food additive E155, also known as Brown HT or Chocolate Brown HT, is a synthetic food colorant that gives products a brown color.

Additive E155 is used as a low-cost alternative to natural colorants to provide foods with a rich “chocolate” shade.

Food additive E155 was developed in the mid-20th century as a stable and more controllable alternative to natural brown colorants. This azo dye, derived from petroleum products, quickly became popular in the confectionery industry due to its ability to withstand high temperatures and light exposure.

The chemical formula of additive E155 is C₂₇H₁₈N₄Na₂O₉S₂. It appears as a brown powder or granules that are highly soluble in water and practically insoluble in ethanol. Additive E155 is stable under high temperatures, light, and long-term storage.

The synthesis of additive E155 involves complex chemical reactions between derivatives of coal tar or petroleum products. The core of the process is the diazotization reaction, during which aromatic amines are converted into diazonium salts that subsequently couple with naphthol compounds to form a stable brown color.

Effects on the Body

Benefits of Additive E155

Additive E155 has no nutritional value and therefore provides no direct health benefits. It does not supply nutrients, vitamins, or minerals. Its purpose is purely technological — to improve the appearance of food products.

Harm of Additive E155

Once ingested with food, the dye is partially broken down in the gastrointestinal tract, and its metabolites are excreted in urine and feces — as is the case with most food colorants. The potential harm of food additive E155 is associated with its synthetic nature and its classification as an azo dye.

Like most azo dyes, additive E155 is a potent histamine releaser. In sensitive individuals, especially those with “aspirin-induced asthma,” it may cause urticaria, angioedema, and bronchospasm.

There are scientific data suggesting a possible link between synthetic food colorants (including E155) and symptoms of hyperactivity/attention deficit in children.

Studies in animals have shown that long-term consumption of additive E155 at high doses led to impaired liver and kidney function, elevated enzyme levels, changes in biochemical parameters, and even histological damage to organs.

EFSA conducted an assessment of the safety of the brown colorant E155 and established an Acceptable Daily Intake (ADI) of 1.5 mg per kg of body weight per day.

The FAO/WHO Joint Expert Committee on Food Additives (JECFA) established an Acceptable Daily Intake (ADI) for additive E155 of 0–1.5 mg per kg of body weight per day.

Uses

Food additive E155 is used in the food industry as a colorant that provides a brown shade to products. It is most commonly used in:

• confectionery products (candies, chocolate, biscuits);
• baked goods and desserts;
• dairy products (yogurts, flavored milk drinks);
• beverages, sauces, and processed meat products for coloring purposes.

Legal Status

Food additive E155 is permitted in most EU countries (except Denmark and Sweden), as well as in Ukraine, the USA, Canada, Norway, Australia, and New Zealand, subject to maximum permitted levels.

For products intended for children, a warning may be required regarding potential effects on behavior: “May have an adverse effect on activity and attention in children” (in accordance with EU Regulation 1333/2008).

Food additive E155 is prohibited in Japan, Denmark, and Sweden due to concerns about its potential negative impact on children and insufficient safety data.