Is carbon black used in food?
in the search for innovative food additives, colors, and functional ingredients, there has been increased curiosity about carbon-based compounds. One such compound, carbon black powder, is well known in industrial applications, particularly in rubber, plastics, and inks. However, when it comes to food, the use of carbon black sparks both interest and concern. Many people wonder: Is carbon black powder used in food, and is it safe? This blog explores the properties of carbon black, its potential food applications, regulatory stance, and how it compares to other edible black pigments.
What is Carbon Black Powder?
Carbon black is a fine, black powder composed primarily of elemental carbon. It is produced by the incomplete combustion or thermal decomposition of heavy petroleum products, such as tar, coal tar, or ethylene cracking tar. It consists of tiny carbon particles fused together to form aggregates, giving it a high surface-area-to-volume ratio.
Key properties of carbon black:
Extremely fine particle size (nanometer scale).
High surface area and porosity.
Deep, intense black coloration.
Thermal stability.
Conductivity (used in electronics and rubber reinforcement).
Carbon black should not be confused with activated carbon (activated charcoal), which is also black in appearance but has very different properties, production methods, and safety profiles. Activated carbon is commonly used in food, beverages, and supplements, while carbon black is primarily industrial.
Industrial Applications of Carbon Black
Before diving into its food relevance, it’s important to understand how carbon black is commonly used:
Rubber reinforcement (e.g., tires, gaskets, hoses).
Pigment in inks, paints, and plastics.
Conductive filler in electronics.
UV protection in plastics and coatings.
These applications leverage carbon black’s durability, stability, and intense black color. However, its industrial role also raises questions about whether it belongs in food.
Carbon Black and Food: Current Perspectives
The potential use of carbon black in food primarily relates to its colorant properties. In the world of food additives, black is a highly sought-after shade for novelty products, confectionery, bakery items, and gourmet cuisine. But is carbon black the right source of this color?
Carbon Black as a Food Colorant
In Europe, a form of carbon black is authorized as a food colorant under the name E153 – Vegetable Carbon (Carbon Black). It is obtained from vegetable sources through controlled carbonization and is distinct from industrial-grade carbon black.
Key points about E153 (Vegetable Carbon):
Derived from plant-based materials such as wood, coconut shells, or other organic matter.
Purified for food-grade use.
Used in bakery products, confectionery, cheeses, and ice cream.
Provides a deep black coloration without significant taste impact.
This means that food-grade vegetable carbon (E153) is indeed used in food, but it is not the same as industrial carbon black derived from petroleum products.
Applications of Food-Grade Carbon Black (E153)
Where it is permitted, food-grade carbon black (vegetable carbon) is used in:
Bakery Products – such as black bread, novelty cakes, and decorative icings.
Confectionery – licorice, gummies, candies, and chocolate coatings.
Dairy Products – black cheese varieties (e.g., “charcoal cheddar”).
Ice Creams and Desserts – striking black coloration in gourmet products.
Beverages – niche markets for black lemonades or cocktails.
In these applications, E153 provides a dramatic and unique visual appeal without affecting taste, making it popular in modern gastronomy.
Carbon Black vs. Activated Carbon (Charcoal)
A common source of confusion is the difference between carbon black and activated carbon (charcoal):
| Property | Carbon Black (Industrial) | Vegetable Carbon (E153) | Activated Carbon (Charcoal) |
|---|---|---|---|
| Source | Petroleum residues | Plant-based (wood, coconut shells) | Wood, bamboo, coconut shells |
| Primary Use | Rubber, plastics, inks, coatings | Food colorant (where allowed) | Detoxification, filtration, supplements |
| Food Safety | Not approved | Approved in EU, banned in US | Widely used, FDA-approved in certain uses |
| Particle Characteristics | Fine, nanometer-scale | Controlled particle size | Highly porous, adsorptive |
This distinction is crucial: industrial carbon black should never be confused with edible carbon additives like vegetable carbon or activated charcoal.
Conclusion
Food-grade vegetable carbon (E153), derived from plant materials, is used in food in certain regions (EU, Australia, New Zealand) but is banned in the U.S. due to regulatory concerns.
In regions where it is permitted, vegetable carbon is valued as a unique, natural food colorant, especially in bakery, confectionery, and gourmet applications. However, alternatives such as activated charcoal, squid ink, and plant-based extracts are increasingly popular and widely accepted.
As consumer demand grows for clean-label, natural colorants, the future of black pigments in food may lean toward more plant-derived and functional sources, with regulatory bodies continuing to evaluate safety data.
References
European Food Safety Authority (EFSA). (2012). Scientific Opinion on the re-evaluation of vegetable carbon (E153) as a food additive. EFSA Journal, 10(4):2592.
International Agency for Research on Cancer (IARC). (1996). Carbon Black, Titanium Dioxide, and Talc. IARC Monographs on the Evaluation of Carcinogenic Risks to Humans, Volume 93.
U.S. Food and Drug Administration (FDA). Food Additive Status List. Accessed 2025.
Downham, A., & Collins, P. (2000). Colouring our foods in the last and next millennium. International Journal of Food Science & Technology, 35(1), 5–22.
Panesar, P. S., & Kumari, S. (2011). Potential applications of activated carbon in food processing industries. Trends in Food Science & Technology, 22(10), 521–531.
