Vegetable Carbon
The short version
Activated charcoal of vegetable origin — a clean-label deep black colorant.
It's widely considered safe at the amounts used in food, so we mark it green. The Safety section below has the details.
Where it comes from
Produced by the controlled carbonization of plant material — typically coconut shells, peat, or wood — followed by activation to develop porosity. Not the same regulatory entity as the carbon black (E152, withdrawn from food use in the EU).
How it's used
Provides a deep, opaque black not easily achieved with natural colorants. Used in novelty foods (black ice cream, charcoal buns), licorice and confectionery, some cheese rinds, and bakery glazes. Popular as a clean-label alternative to synthetic black dyes (which are mostly absent from food anyway).
Safety profile
ADI not specified — considered safe. Inert and not absorbed. Food-grade material must meet strict purity criteria for polycyclic aromatic hydrocarbons (PAHs). The medicinal form is used as an antidote for oral poisoning; however, food-colorant doses can still adsorb some co-administered medications (interaction theoretical at typical food levels).
Physical & chemical properties
Fine black powder with extremely high surface area. Insoluble in water and oils. Disperses as a suspension. Pigment intensity allows use at <1% by weight.
Regulation worldwide
Permitted in the EU and most jurisdictions for food use. Approved in the US for food contact and as a processing aid but not as a direct food color additive (this discourages "black food" novelties in US retail).
Educational information only. Not medical or dietary advice.