Colour Glossary

Red 2G
A red, water-soluble synthetic dye. In the EU, it is restricted to use in breakfast sausages and burger meat. It is not permitted in the USA. (Other names: E128, CI Food Red 10, CI #18050, CAS #3734-67-6.)
Red Cabbage
A common vegetable source of anthocyanins used for food use. Shades range from pink to reddish-purple depending on the application and pH of the product. See also: Anthocyanins.
Red Iron Oxide
The red form of the pigment iron oxide. See Iron Oxide.
Red Radish
A common vegetable source of anthocyanins used for food use. Shades range from pink to orangish-red depending on the application and pH of the product. Some shades are very similar to those obtained with FD&C Red #40. See also: Anthocyanins.
Red Rice
A source of red colour and making rice wine. The red colour results from fermentation by the fungi Monascus spp. and/or Aspergillus niger. Not currently permitted for use in the USA.
Riboflavin
Riboflavin is a bright yellow nature-identical colour, often referred to as Vitamin B2. It is naturally occurring in milk; however, most commercial forms are synthetically created. Riboflavin has limited solubility and a distinct bitter taste at higher usage rates. (Other names: Lactoflavin, E101(i).)
Riboflavin-5′-Phosphate
A water-soluble version of riboflavin with less flavour. It has limited application due to its poor light stability. Not currently permitted for use in the USA as a colour additive. (Other names: E101(ii).)
Roxanthin red
See Canthaxanthin.