Green S
The short version
A synthetic triarylmethane green dye — used in mint products and tinned vegetables.
It's permitted and generally considered safe, but there are a few reasons to be mindful — like sensitivities in some people, debated studies, or intake limits. The Safety section below explains the specifics.
Where it comes from
A synthetic triarylmethane dye developed in the early 20th century. Produced from petroleum-derived intermediates. Widely used in European confectionery and tinned vegetables.
How it's used
Used to color mint sauces, tinned green peas, ice creams, and confectionery a vivid green. Often combined with E102 Tartrazine for olive shades. Largely absent from North American food due to non-approval.
Safety profile
ADI of 5 mg/kg body weight. Not part of the Southampton six but classified for review on similar behavioral grounds. Some studies raise questions about gut absorption and metabolism; further research is ongoing.
Physical & chemical properties
Bright green crystalline powder, very soluble in water. Stable in acidic and neutral conditions; sensitive to strong reducing agents.
Regulation worldwide
Permitted in the EU. Not approved in the US, Canada, Australia, or Japan.
Educational information only. Not medical or dietary advice.