Carbon Black, Food Black 2, Vegetable Carbon Black, Charcoal Black, Lamp Black, Acetylene Black, Black Food Dye, E153, 1333-86-4

Carbon Black, Food Black 2, Vegetable Carbon Black, Charcoal Black, Lamp Black, Acetylene Black, Black Food Dye, E153, 1333-86-4

Vegetable Carbon Black (E153) – Black Food Dye (Carbon Black)

What is Vegetable Carbon Black (E153)?

Vegetable Carbon Black (E153), also known as Carbon Black or Food Black 2, is a black pigment used as a food colorant. It is produced by the incomplete combustion of vegetable matter or petroleum products. For food-grade applications, it is typically derived from vegetable sources (plant fibers) through a process called steam activation (charring/roasting).

Important Note: Food-grade vegetable carbon black is different from industrial carbon black. It must be obtained from approved food safety-certified manufacturers and meets strict purity standards.

Key Characteristics:

• Intense black color (true black, not bluish or violet)

• Insoluble in water (dispersible in liquids)

• Very stable to heat, light, and pH changes

• Used as a natural alternative to synthetic black dyes (e.g., E151)

• Suitable for many dietary groups (halal, vegan, kosher - depends on source)

Source and Production

Production Process:

1. Vegetable fibers are collected (e.g., wood, coconut shells, plant residues)

2. Fibers are charred/roasted (carbonization)

3. Activated with steam (steam activation)

4. Ground into very fine black powder

5. Stabilized with glucose or glycerin (for food applications)

Important: Only vegetable-derived carbon black is permitted for food use. Industrial carbon black (from petroleum) is not food-grade and may contain harmful impurities.

Physical and Chemical Properties

Stability Advantages:

• Heat Stable: Withstands high-temperature processing (baking, pasteurization)

• Light Stable: Does not fade with light exposure

• pH Stable: Stable across wide pH range (acidic to alkaline)

• Long Shelf Life: Very stable pigment

Applications and Usage Areas

Vegetable Carbon Black (E153) is used as a natural black colorant across multiple industries.

1. Food Industry

2. Pharmaceutical Industry

3. Other Industrial Applications (Non-Food)

Note: Industrial applications use non-food-grade carbon black. Food-grade E153 is specially purified for food use.

Stability Properties

Advantage: Unlike many natural colorants, vegetable carbon black is extremely stable to heat, light, and pH changes. This makes it ideal for applications where other natural black colorants (e.g., E151) would degrade.

Vegetable Carbon Black vs. Other Black Food Colorants

Comparison with Synthetic Black Dye

Comparison with Natural Black Alternatives

Comparison of Different Carbon Black Types (for reference)

Important: Only Vegetable Carbon (from plant fibers) is approved as a food colorant (E153). Other carbon blacks are not food-grade.

Safety and Regulatory Status

Regulatory Status:

Important USA Note: E153 (Carbon Black / Vegetable Carbon) is not approved as a food colorant in the United States. However, activated charcoal (from coconut shells or wood) may be used in limited applications (e.g., supplements, but not as a colorant).

Storage and Handling

Natural Alternatives to Vegetable Carbon Black

Summary

Key Takeaway

Vegetable Carbon Black (E153) is a natural black food colorant derived from vegetable fibers (plant-based) through steam activation (charring). It produces an intense true black color and is extremely stable to heat, light, and pH changes. It is widely used in confectionery, baked goods, ice cream, and cake decorations.

Advantages:

• Natural (vegetable-derived)

• Intense true black color

• Very high heat, light, and pH stability

• No warning label required

• Halal and vegan (plant-based)

Disadvantages:

• Insoluble in water (requires dispersion)

• Not approved in the USA as a food colorant

• Must be food-grade (free from PAHs)

• Industrial carbon black is NOT safe for food

Best Used For: Products requiring a stable, intense black color that can withstand high temperatures and light exposure, such as baked goods, confectionery, and frozen desserts.