Brown HT (E 155)
Last reviewed October 19, 2026
In plain words: Brown HT (E 155) is a synthetic brown azo food color. It is used to color foods such as chocolate-flavored products, cakes and desserts in countries where it is permitted.
Also listed on labels as: Brown HT, Chocolate Brown HT, E155, INS 155
What do regulators say?
- EU: EFSA re-evaluated Brown HT (E 155) as a food additive in 2010 (doi:10.2903/j.efsa.2010.1536) and published a refined exposure assessment in 2014 (doi:10.2903/j.efsa.2014.3719); both checked 2026-10-19.
Published research: what individual studies found
These are findings from individual published studies and food-safety agency opinions, credited to each paper. Each one is labeled by type of evidence. They do not change any verdict, evidence grade or score on this site.
Evidence type: EFSA exposure statement (2014)
- EFSA (2014) estimated that, assuming maximum permitted levels, high consumers (95th percentile) of all ages except the elderly may exceed the ADI (1.5 mg/kg bw/day) for Brown HT; using reported use levels, average and high intake were below the ADI for all groups.
- About the ADI: An ADI is a safety benchmark with a built-in margin. An estimate above it is not a measured intake and doesn't mean harm has occurred.
- Source: EFSA, EFSA J, 2014 · doi:10.2903/j.efsa.2014.3719
For information only, not medical advice. Studies are cited to their authors' published papers; the researchers aren't affiliated with and don't endorse Let Me Scan That or any product. A study link doesn't mean an ingredient causes harm. Report an error
Related guides
Sources
- EFSA ANS Panel, Re-evaluation of Brown HT (E 155), EFSA J, 2010. Link
- EFSA, Refined exposure assessment of Brown HT (E 155), EFSA J, 2014. Link
This page is for general education. It is not medical advice and does not replace advice from your doctor, pediatrician, allergist or registered dietitian. Research changes; we review these pages when new evidence or rules come out. Last reviewed October 19, 2026.