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Erythrosine and International Numbering System for Food Additives

Shortcuts: Differences, Similarities, Jaccard Similarity Coefficient, References.

Difference between Erythrosine and International Numbering System for Food Additives

Erythrosine vs. International Numbering System for Food Additives

Erythrosine, also known as Red No. The International Numbering System for Food Additives (INS) is a European-based naming system for food additives, aimed at providing a short designation of what may be a lengthy actual name.

Similarities between Erythrosine and International Numbering System for Food Additives

Erythrosine and International Numbering System for Food Additives have 4 things in common (in Unionpedia): Allura Red AC, E number, Fast Green FCF, Federal Food, Drug, and Cosmetic Act.

Allura Red AC

Allura Red AC is a red azo dye that goes by several names.

Allura Red AC and Erythrosine · Allura Red AC and International Numbering System for Food Additives · See more »

E number

E numbers are codes for substances that are permitted to be used as food additives for use within the European Union and EFTA.

E number and Erythrosine · E number and International Numbering System for Food Additives · See more »

Fast Green FCF

Fast Green FCF, also called Food green 3, FD&C Green No.

Erythrosine and Fast Green FCF · Fast Green FCF and International Numbering System for Food Additives · See more »

Federal Food, Drug, and Cosmetic Act

The United States Federal Food, Drug, and Cosmetic Act (abbreviated as FFDCA, FDCA, or FD&C), is a set of laws passed by Congress in 1938 giving authority to the U.S. Food and Drug Administration (FDA) to oversee the safety of food, drugs, and cosmetics.

Erythrosine and Federal Food, Drug, and Cosmetic Act · Federal Food, Drug, and Cosmetic Act and International Numbering System for Food Additives · See more »

The list above answers the following questions

Erythrosine and International Numbering System for Food Additives Comparison

Erythrosine has 21 relations, while International Numbering System for Food Additives has 379. As they have in common 4, the Jaccard index is 1.00% = 4 / (21 + 379).

References

This article shows the relationship between Erythrosine and International Numbering System for Food Additives. To access each article from which the information was extracted, please visit:

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