Brown HT

A synthetic chocolate-brown to reddish-brown water-soluble bisazo dye. Chemically the disodium salt of a naphthol-azo-disulfonate compound, listed in the EU as E155. Delivers a clean stable brown without the off-notes of caramelization-based browns.

Reddish-brown to chocolate-brown free-flowing fine powder. Water-soluble in the dye form, with the corresponding aluminum lake produced for fat-based and tablet-coating applications.

We supply food-grade Brown HT from manufacturers in China holding ISO, Halal, Kosher and other certifications relevant to the product and production. Both the soluble dye and the aluminum lake are produced. Buyers should verify destination market regulatory status, as the dye is not approved for food use in the United States or Norway.

Common market grades are sold by dye content: pure dye at minimum 70 percent total coloring matter and aluminum lake at 10 percent to 40 percent dye content.

Bulk and reduced-MOQ shipments. Batch-level COA covering total dye content, subsidiary colors, uncombined intermediates, heavy metals, and microbiology.

Brown HT was developed in the twentieth century as a stable synthetic brown for applications where Caramel Color does not deliver sufficient depth or where its functional properties interfere with the product matrix. It is a permitted food dye in the EU, UK, and many Commonwealth markets but is not approved for food use in the United States, Norway, or several other jurisdictions.

Production proceeds by sequential diazotization and coupling on naphthol intermediates to construct the bisazo chromophore, followed by isolation as the disodium salt and purification by recrystallization. The crude dye is standardized to declared total coloring matter content.

Regulated as E155 in the EU and approved by JECFA with an Acceptable Daily Intake of 1.5 mg per kg body weight. In the EU, products containing Brown HT must carry the Southampton-related child-activity warning.

Technical performance is good: stable through baking, retort, and pasteurization, broad pH compatibility from 3 to 9, good light stability, and compatibility with most food ingredients.

Strategically, Brown HT occupies a small niche of the EU food dye market and competes with Caramel Color and chocolate-derived natural colors. Clean-label reformulation typically replaces Brown HT with Caramel Color Class III or IV or with cocoa-based natural extracts.

• Chocolate-flavored cakes, biscuits, and bakery products where caramel color does not deliver sufficient depth
• Cocoa beverage mixes and chocolate-flavored powdered drinks
• Sugar confectionery in caramel and chocolate shades
• Sauces and gravies including brown gravy and steak sauce in EU markets
• Smoked fish and meat analog products
• Pet food positioned for visual appeal
• Pharmaceutical tablet coatings
• Cosmetics and personal-care preparations