Brown HT
The short version
A synthetic diazo brown dye — a Southampton-six member with the hyperactivity warning.
A synthetic brown dye. It's approved in the EU but not permitted in some countries, and it's among the colours linked to reactions in sensitive people. That's why we flag it.
Where it comes from
A synthetic diazo dye produced from petroleum-derived intermediates. Developed for the food industry as a stable brown for chocolate-mimicking products that cannot use real cocoa.
How it's used
Used in chocolate-flavored cakes, biscuits, ice cream, and milk-shake mixes, where it provides a consistent dark-brown color without the cost or sensitivity of cocoa or caramels. Largely confined to EU and Commonwealth markets.
Safety profile
ADI of 0–1.5 mg/kg body weight (EFSA 2010 re-evaluation, lowered from 3). One of the Southampton six — products containing it in the EU must carry the "may have an adverse effect on activity and attention in children" warning. Many EU manufacturers have voluntarily reformulated to avoid it. Not approved for food use in the US, Canada, Norway, Sweden, Australia, or Japan.
Physical & chemical properties
Brown-red powder, highly water-soluble. Stable in acidic and neutral foods; fades in strongly alkaline conditions. Compatible with most other water-soluble colors.
Regulation worldwide
Permitted in the EU with mandatory hyperactivity warning. Not approved in the US, Canada, Australia, Japan, or several Nordic countries.
Educational information only. Not medical or dietary advice.