Vegetable carbon

Vegetable carbon, also known as activated charcoal or carbon black of vegetable origin, is a natural black colorant produced by charring vegetable matter such as wood, peat, or plant husks at high temperatures. It produces an intense black or very dark colour and is used in liquorice, certain cheeses, confectionery, ice cream, and speciality foods where a dramatic dark appearance is desired.

JECFA's ADI for vegetable carbon is "not specified," evaluated in 1969. The compound is biologically inert — it is not absorbed from the gastrointestinal tract and passes through the body without metabolic transformation. There are no known adverse effects at any realistic food additive dose. The main safety consideration is ensuring food-grade specifications are met to exclude polycyclic aromatic hydrocarbons (PAHs), which can form during charring and are carcinogenic.

Vegetable carbon is approved in the EU and many other jurisdictions as a food colourant. It is not approved for food use in the United States. EU food-grade specifications include strict limits on PAH content to ensure the product is free from carcinogenic impurities. For consumers, E153 is among the safest food colorants — being inert and naturally derived — provided it meets food-grade purity standards. It is most commonly encountered in black confectionery, liquorice products, and edible coatings.