Food additive databasecolorChecked 2026-10-02

Kaoliang Color コウリャン色素

Existing food additiveNot on the EU additive list

Purpose: color
On the label: “コウリャン色素” (kaoliang pigment), “キビ色素” (millet pigment), “フラボノイド色素” (flavonoid pigment), “着色料（フラボノイド）” (colorant (flavonoid))
Name in the List of Existing Food Additives: コウリャン色素 (No. 124)
Source and production: Obtained from the grains and husks of kaoliang (sorghum) by extraction with water, aqueous ethanol, or acidic aqueous ethanol, or by extraction with an alkaline aqueous solution followed by neutralization. The main components are apigeninidin and luteolinidin.

In Japan

A colorant obtained from the grains and husks of kaoliang. Under the standard for use common to natural colorants, it cannot be used in kelp (kombu), meat, fresh fish and shellfish, tea, nori (laver) products, beans, vegetables, or wakame seaweed.
Another name is “キビ色素” (millet pigment), and the simplified names are “フラボノイド” (flavonoid) and “フラボノイド色素” (flavonoid pigment) (shared with other flavonoid-based pigments). If the name written contains the character “色” (color), the purpose name “着色料” (colorant) can be omitted (Food Labeling Standards).

Japan's standards for use

When used for coloring: must not be used in kelp (kombu), meat, fresh fish and shellfish (including whale meat), tea, nori (laver) products, beans, vegetables, or wakame seaweed (the standard for use for colorants (excluding chemically synthesized products))

This is a summary of the standards for use. See the source list for the exact conditions.

In the EU

It is not on the EU list of food additives (Regulation (EC) No 1333/2008, Annex II), so it cannot be used as a food additive in the EU.

Sources

Checked 2026-10-02. Rules and evaluations change over time. This page is a translation of our Japanese page; if they differ, the Japanese page is the reference.

This page lists facts stated in laws and in evaluations by public bodies; it is not a safety verdict. Additives used in Japan are approved by the government, which sets the foods and amounts they can be used in. The ADI is a guide to the amount that is considered safe to take every day over a lifetime.

Other substances used as color

← Back to the food additive database