IRON OXIDES
Prepared at the 69th JECFA (2008), published in FAO JECFA Monographs 5 (2008), superseding the specifications prepared at the 63rd
JECFA (2004), published in the Combined Compendium of Food Additive Specifications, FAO JECFA Monographs 1 (2005). An ADI of 0-0.5 mg/kg
bw was established at the 53rd JECFA (1999).
SYNONYMS Iron Oxide yellow: CI Pigment Yellow 42 and 43; CI(1975) No. 77492; INS No. 172(iii)
Iron Oxide Red: CI Pigment Red 101 and 102; CI (1975) No. 77491; INS No. 172(ii)
Iron Oxide Black: CI Pigment Black 11; CI (1975) No. 77499; INS No. 172(i)
DEFINITION Iron oxides are produced from ferrous sulfate by heat soaking, removal of water, decomposition, washing, filtration, drying and grinding. They are produced in either anhydrous or hydrated forms. Their range of hues ncludes yellows, reds, browns and blacks. The food-quality iron oxides are primarily distinguished from technical grades by their comparatively low levels of contamination by other metals; this is achieved by the selection and control of the source of the iron or by the extent of chemical purification during the manufacturing process.
Formula weight 88.85 FeO(OH) 159.70 Fe2O3231.55 FeO · Fe2O3
Assay Not less than 60% of iron
DESCRIPTION Yellow, red, brown or black powder
FUNCTIONAL USES Colour
