E172ii - Red iron oxide

Origin

Red iron oxide (E172ii) is a synthetic iron oxide pigment. It is produced by various methods, including precipitation, thermal decomposition, and calcination of iron salts or iron-containing compounds. It is chemically similar to naturally occurring hematite, but the synthetic form offers greater purity and consistency. The color ranges from reddish-brown to deep red, depending on the particle size and manufacturing process.

Usage

Red iron oxide is primarily used as a colorant in various applications, including food, cosmetics, and pharmaceuticals. In the food industry, it is used to impart a red or reddish-brown color to products such as sausages, processed meats, sauces, and confectionery. The amount used is typically very small, as it is a potent colorant. It is also used in dietary supplements and tablet coatings. The European Food Safety Authority (EFSA) has evaluated the safety of iron oxides and hydroxides as food additives.

Side Effects

Red iron oxide is generally considered safe for use in food when used in accordance with good manufacturing practices and at levels consistent with achieving the desired coloring effect. The EFSA has established an Acceptable Daily Intake (ADI) of 0.5 mg/kg body weight for iron oxides and hydroxides used as food additives. At high concentrations, iron oxides can cause gastrointestinal irritation, but such levels are unlikely to be reached through normal food consumption. Allergic reactions are rare. The main concern is potential contamination with heavy metals during the manufacturing process, which is why stringent quality control measures are essential.

Regulatory Status

Red iron oxide (E172ii) is approved for use as a food additive in the European Union, the United States, and other countries. Regulations specify the maximum permitted levels in various food categories. In the EU, it is regulated under Regulation (EC) No 1333/2008 on food additives. In the United States, it is regulated by the Food and Drug Administration (FDA) under 21 CFR Part 73. Iron oxides used in food must meet purity criteria specified in these regulations to ensure they are free from harmful contaminants.