Brown HT E155
synthetic — Primarily azo dye.
Disodium 4,4'-(2,4-dihydroxy-5-hydroxymethyl-1,3-phenylene-bisazo)di-1-naphthalene-sulfonate
CAS: 4553-89-3
Factual Regulatory Reference
This database provides factual regulatory information compiled from official government sources. It does not constitute medical, nutritional, or safety advice. Regulatory status varies by country and is subject to change. Always refer to your local regulatory authority for the most current information.
What Is Brown HT?
Brown HT (E155) is a synthetic diazo dye producing a chocolate-brown color used in certain foods in the European market, including chocolate-flavored cakes, biscuits, and some beverages. It is approved in the EU as E155 under Regulation (EC) No 1333/2008 but is not authorized for food use in the United States, Japan, Canada, or Australia/NZ, reflecting the more restrictive approach those jurisdictions take to synthetic food colors. EFSA re-evaluated Brown HT in 2010 and established an ADI of 3 mg/kg body weight per day. Products in the EU containing Brown HT are subject to the mandatory warning statement 'may have an adverse effect on activity and attention in children'.
? Did You Know?
Brown HT isn't just a food additive — it's also used in cosmetics.
Regulatory opinions differ: Brown HT is approved in EU but banned in USA, JAPAN, CANADA. This reflects different risk assessment philosophies between regions.
To reach the Acceptable Daily Intake limit, a 60kg adult would need to consume approximately ~6 servings of chocolate cake (100g) in a single day. (This is a mathematical illustration, not a safety recommendation.)
Regulatory Analysis
Brown HT occupies the unusual regulatory position of a dye approved in the EU but banned across most of the developed world, including the USA, Japan, Canada, and Australia, with even several EU member states historically restricting it before harmonization. The compound's value proposition -- providing synthetic chocolate-brown coloring cheaper than cocoa-derived alternatives -- means its regulatory survival depends on a cost-benefit calculation where the 'benefit' is purely economic rather than functional. EFSA's 2010 confirmation of the ADI despite noting a limited toxicological database raises ongoing questions about whether re-evaluation standards should require positive safety demonstration or merely the absence of identified harm.
Detailed Regulatory Assessment
European Union (EFSA)
Permitted in specific food categories with maximum levels
Official EFSA LinkUnited States (FDA)
Never authorized for use in food, drugs or cosmetics due to safety concerns including potential allergic reactions and hyperactivity in children
Japan (MHLW)
Prohibited in Japan
Acceptable Daily Intake (ADI)
International Standard (JECFA)
mg/kg body weight per day
European Standard (EFSA)
Everyday Perspective
For a 60kg adult, this limit is roughly equivalent to consuming:
Natural Occurrence
This additive is not known to occur naturally in significant quantities.
Manufacturing
Synthesized through chemical azo coupling reactions. As a bis-azo dye, it contains two azo bonds (N=N functional groups) created through diazotization and coupling processes. The resulting disodium salt provides a brown color and occurs as a brown powder or granules, used primarily to mimic chocolate or cocoa coloring without using actual cocoa.
Applications Beyond Food
May be used in cosmetics in regions where approved