E153 Vegetable carbon

E153ColorsOrigin: Plant

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The short answer

Vegetable carbon (E153) is finely milled plant charcoal used to turn candy, cheese rind and ice cream black. Europe allows it. The US does not approve it as a food color, and EFSA still has questions about the smallest particles.

60/100

Use in moderation

Safe in small amounts; may bother some people or raise blood sugar.

E-numberE153

Comes fromPlant

What it doesColors

Glycemic index—

Daily limitNot set

Also calledVegetable carbon, Vegetable charcoal

Rules by country

🇺🇸 US FDANot evaluated as an additive

🇪🇺 European UnionApproved

🇨🇦 Health CanadaNot evaluated as an additive

CaliforniaNo extra rules

Vegetable carbon is an authorized food color in the EU. EFSA's 2012 review could not fully assess particles in the nano range and asked for more data. It is not an approved color additive for human food in the US or Canada.

Daily limit: Experts haven’t set a number because normal food amounts are far below any level of concern.

What is it?

This is food-grade charcoal ground so fine it disperses as a black color. Bakers and confectioners use a pinch for black ice cream, burger buns and Halloween candy.

Where it comes from: Vegetable carbon is charcoal made by heating plant material such as wood, cellulose or coconut shells until only carbon remains, then milling it.

Why it’s in food

Blackens ice cream
Colors burger buns
Darkens candy shells
Finishes cheese rinds

Often found in

Black ice creamCharcoal bunsLicorice-style candyCheese rindDecorationsImported sweets

Also listed as: Vegetable carbon, Vegetable charcoal, Carbon black, CI 77266, E153

Health & gut impact

NanoparticlesUnder study

EFSA could not rule out a concern from nano-sized particles in vegetable carbon and said the data were incomplete.

EFSA re-evaluation of vegetable carbon (2012)

Supplement confusionConcern

A color dose of vegetable carbon is far smaller than the spoonfuls sold as activated-charcoal supplements.

EFSA Panel on Food Additives (2012)

Black foods from the pantry

For your pantry

Pantry staple

Black cocoa powder

Bitter and dark, for ice cream and cookies.

Shop black cocoa Opens your country’s Amazon store

Pantry staple

Black sesame powder

A gray-black nutty color for noodles and crusts.

Shop black sesame Opens your country’s Amazon store

Clean grocery swap

Activated charcoal baking note

If a recipe calls for black gel, cocoa avoids the supplement-sized charcoal dose.

Shop dutch cocoa Opens your country’s Amazon store

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What can I use instead?

Black cocoa powder

Ratio: To color

Best for: Cakes and ice cream

Squid ink

Ratio: A few drops

Best for: Pasta, not vegan

More colors:

Allura Red AC (Red 40) E129Red 40 (E129) is a petroleum-based dye. It's legal in the US and EU, but European packages must carry a warning about hyperactivity in children, and California is removing it from school food.Best to avoid Amaranth dye E123Amaranth dye (E123) is a synthetic red that the US banned in 1976. Europe still allows tiny uses. It is not the amaranth seed sold as a gluten-free grain.Best to avoid Ammonia caramel (Caramel III) E150cAmmonia caramel (E150c) is the caramel class made with ammonia and no sulfite, common in beer. It is approved, but like cola caramel it can contain 4-MEI, which California lists under Proposition 65.Use in moderation Annatto E160bAnnatto (E160b) is a natural orange color from achiote seeds. It's what makes cheddar orange. It's safe and vegan, though it's one of the few natural colors that can trigger allergies.Generally safe

Common questions

Is vegetable carbon the same as activated charcoal capsules?

Both are carbon, but E153 is a trace coloring. Capsules are a much larger dose and are a different product.

Is Vegetable carbon safe?

Use in moderation (60/100). Vegetable carbon is an authorized food color in the EU. EFSA's 2012 review could not fully assess particles in the nano range and asked for more data. It is not an approved color additive for human food in the US or Canada.

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Scientific sources & regulatory citations

EFSA OpenFoodTox: E153
EFSA re-evaluation of vegetable carbon (2012)
EFSA Panel on Food Additives (2012)

INS 153 · CAS 7440-44-0