E172 is iron oxides and hydroxides, yellow, red, brown or black pigments. In food they colour sweet coatings, tablets and some baked goods.
Did you know? Vietnam's Circular 24/2019/TT-BYT lists E172 as three separate entries: black iron oxide (172(i)), red iron oxide (172(ii)) and yellow iron oxide (172(iii)); there is no entry for brown iron oxide.
Wheat flour, vegetable oil, salt, sugar, colour (172), dried onion and garlic, pepper, natural colour (160a).
Sources: Codex CXG 36-1989, Class Names and the International Numbering System (INS)
They are iron oxides and hydroxides, yellow, red, black and brown pigments. According to EFSA, E 172 comprises yellow, red and black iron oxide; brown iron oxide is assessed alongside as an important commercial blend. Circular 24/2019/TT-BYT classes them as colours.
In 2015 EFSA concluded that an adequate assessment of the safety of E 172 could not be carried out because a sufficient biological and safety-study database was not available. EFSA noted that absorption of iron from iron oxides is low, and that genotoxicity could not be evaluated from the available data. Mean exposure estimates ranged from 0.03 mg/kg body weight per day for infants to 3.7 mg/kg for toddlers.
Yes. Black (172(i)), red (172(ii)) and yellow (172(iii)) iron oxide are listed in Appendix 1 of Circular 24/2019/TT-BYT, the list of additives permitted in food, with the function colour.
Updated 21 October 2026
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