Use of Colours in Foodstuffs Regulations (L.N. 107 of 1995)

USE OF COLOURS IN FOODSTUFFS [S.L.231.30 1 SUBSIDIARY LEGISLATION 231.30 USE OF COLOURS IN FOODSTUFFS REGULATIONS 1st July, 1996 Legal Notice 107 of 1995, as amended by Legal Notice 199 of 1997. Title.1. The title of these Regulations is Use of Colours in Foodstuffs Regulations. S.L.231.29(2) These regulations shall complement the Additives in Food Regulations. Interpretation.2. In these Regulations, unless the context otherwise requires "colour" means a substance which adds or restores colour in a food, and includes any natural constituents of foodstuffs and natural sources which are normally not consumed as foodstuffs as such and which are not normally used as characteristic ingredients of food: Provided that the following substances shall not be considered as colours for the purposes of these regulations: (a) foodstuffs, whether dried or in concentrated form and flavourings incorporated during the manufacturing of compound foodstuffs, because of their aromatic, sapid or nutritive properties together with a secondary colouring effect, such as paprika, turmeric and saffron; (b) colours used for the colouring of the inedible external parts of foodstuffs, such as cheese coatings and sausage casings: Provided further that preparations obtained from foodstuffs and other natural source materials obtained by physical and/or chemical extraction resulting in a selective extraction of the pigments relative to the nutritive or aromatic constituents are also colours within the meaning of these regulations; "compound foodstuff" means a foodstuff in itself composed of two or more foodstuffs; "EEC" as used in these regulations and in the Schedules thereto means the European Economic Community; Cap. 231. "foodstuffs" has the same meaning as is attributed to "food" in section 2 of the Food, Drugs and Drinking Water Act; "foodstuff for particular nutritional uses" is a foodstuff which, owing to its special composition or manufacturing process, is clearly distinguishable from a foodstuff for normal consumption, which is suitable for its claimed nutritional purposes and which is marketed in such a way as to indicate such suitability. A particular nutritional use shall fulfill the particular nutritional requirements (a) of certain categories of persons whose digestive 2 [S.L.231.30 USE OF COLOURS IN FOODSTUFFS processes or metabolism are disturbed; or (b) of certain categories of persons who are in a special physiological condition and who are therefore able to obtain special benefit from controlled consumption of certain substances in foodstuffs; or (c) of infants or young children in good health; "meat product" means a product prepared from or with meat which has undergone treatment such that the cut surface shows that the product no longer has the characteristics of fresh meat: Provided that the following shall not be regarded as a meat product: (a) meat which has undergone only cold treatment; such meat shall remain subject to the rules in the Directive referred to hereunder: Article 2 (a) of Directive 64/433/EEC Article 2 of Directive 71/118/EEC Article 2 of Directive 72/461/EEC Article 2 of Directive 72/462/EEC Article 2 of Directive 88/657/EEC Article 2(1) and (2) of Directive 91/495/EEC; (b) a product subject to Council Directive 88/657/ EEC of 14 December, 1988 laying down the requirements for the production of, and trade in, minced meat, meat in pieces of less than 100 grams and meat preparations and amending Directives 64/433/EEC, 71/118/EEC and 72/462/ EEC; "unprocessed" means not having undergone any treatment result ing in a substantial change in the original s tate of the foodstuffs. However, they may have been for example divided, parted, severed, boned, minced, skinned, pared, peeled, ground, cut, cleaned, trimmed, deep-frozen, frozen, chilled, milled or husked, packed or unpacked. Applicability of these regulations. 3. (1) Only a substance listed in the First Schedule may be used as a colour in foodstuffs. (2) A colour may be used only in the foodstuffs listed in the Third, Fourth and Fif th Schedules and under the condit ions specified therein; a colour may be used in those same foodstuffs when they are intended for particular nutritional uses in accordance with Directive 89/398/EEC of the EEC. (3) A colour may not be used in the foodstuffs listed in the Second Schedule except where specifically provided for in the Third or Fourth or Fifth Schedule. (4) Colours permitted for certain uses only are listed in the Fourth Schedule. (5) Colours permitted in general in foodstuffs and the conditions of use therefor are listed in the Fifth Schedule. (6) The maximum levels indicated in the Schedules USE OF COLOURS IN FOODSTUFFS [S.L.231.30 3 (a) relate to the foodstuffs prepared according to the instructions for use, and which are ready to eat after such preparation; (b) refer to the quantities of colouring principle contained in the colouring preparation. (7) In the Schedules to these regulations quantum satis means that no maximum level is specified. However, colours shall be used according to good manufacturing practice at a level not higher than is necessary to achieve the intended purpose and provided that the consumer is not misled. (8) For the purpose of health marking and other markings required on meat products, only E155 Brown HT, E133 Brilliant Blue FCF or E129 Allura Red AC or an appropriate mixture of E133 Brilliant Blue FCF and E129 Allura Red AC may be used. (9) Only a colour mentioned in the First Schedule may be used for the stamping or for the decorative colouring of eggshells. (10) Only a colour listed in the First Schedule, except E123, E127, E128, E154, E160b, E161g, E173 and E180, may be sold directly to consumers. (11) Without prejudice to any other regulation, the presence of a colour in a foodstuff is permissible (a) either in a compound foodstuff other than one mentioned in the Second Schedule to the extent that the colour is permitted in one of the ingredients of the compound foodstuff, (b) or if the foodstuff is destined to be used solely in the preparation of a compound foodstuff and to such an extent that the compound foodstuff conforms to the provisions of these regulations. Sale of food containing colouring matter. 4. (1) No person shall for the purpose of a food business other than that of export to a non-European Union Country, import or sell any colour or any food in which or on which there is any colour or any mark of any colour in either case not being a colour matter permitted which complies with the requirements of these regulations. (2) No person shall keep or allow or permit to be kept on any premises used for the preparation, or for the preparation for sale of food, any colour not being a colour which complies with the requirements of these regulations. Criteria of purity.5. A colour shall at all times comply with the criteria of purity listed in the Sixth Schedule. Labelling. S.L.231.29 S.L.231.27 6. The package or container of a permitted colour shall bear a clear, indelible, easily legible label containing the information as prescribed under the Additives in Food Regulations. The provisions of the Labelling, Presentation and Advertising of Foodstuffs Regulations shall apply to any foodstuff containing a colour. 4 [S.L.231.30 USE OF COLOURS IN FOODSTUFFS FIRST SCHEDULE List of Permitted Food Colours Note: Aluminium lakes prepared from colours mentioned in this Schedule are authorised. EC No. Common Name Colour index No.(1) or description E 100 Curcumin 75300 E 101 (i) Riboflavin (ii) Riboflavin-5'-phosphate E 102 Tartrazine 19140 E 104 Quinoline Yellow 47005 E 110 Sunset Yellow FCF 15985 Orange Yellow S E 120 Cochineal, Carminic acid, Carmines 75470 E 122 Azorubine, Carmoisine 14720 E 123 Amaranth 16185 E 124 Ponceau 4R, Cochineal Red A 16255 E 127 Erythrosine 45430 E 128 Red 2G 18050 E 129 Allura Red AC 16035 E 131 Patent Blue V 42051 E 132 Indigotine, Indigo Carmine 73015 E 133 Brilliant Blue FCF 42090 E 140 Chlorophylls 75810 and Chlorophyllins: 75815 (i) chlorophylls (ii) chlorophyllins E 141 C o p p e r c o m p l e x e s o f c h l o r o p h y l l s a n d chlorophyllins 75815 (i) copper complexes of chlorophylls (ii) copper complexes of chlorophyllins E 142 Green S 44090 E 150a Plain caramel (2) E 150b Caustic sulphite caramel E 150c Ammonia caramel E 150d Sulphite ammonia caramel E 151 Brilliant Black BN, Black PN 28440 E 153 Vegetable Carbon E 154 Brown FK E 155 Brown HT 20285 E 160a Carotenes: (i) Mixed carotenes 75130 USE OF COLOURS IN FOODSTUFFS [S.L.231.30 5 (1) Colour index numbers are taken from the third edition 1982 of the Colour Index, volumes 1 to 7, 1315. Also amendments 37 to 40 (125), 41 to 44 (127-50), 45 to 48 (130), 49 to 52 (132-50), 53 to 56 (135). (2) The term "caramel" relates to products of a more or less intense brown colour which are intended for colouring. It does not correspond to the sugary aromatic product obtained from heating sugars and which is used for flavouring food (e.g. confectionery, pastry, alcoholic drinks). SECOND SCHEDULE Foodstuffs which may not contain added colours, except where specifically provided for in the Third, Fourth or Fifth Schedule (The designations used in the Second Schedule do not prejudice the 'carry over' principle in cases where products contain ingredients with legitimate colouring in their own right) 1. Unprocessed foodstuffs 2. All bottled or packed waters 3. Milk, semi-skimmed and skimmed milk, pasteurised or sterilised (including (ii) Beta-carotene 40800 E 160b Annatto, bixin, norbixin 75120 E 160c Paprika extract, capsanthin, capsorubin E 160d Lycopene E 160e Beta-apo-8'-earotenal (C30) 40820 E 160f Ethylester of Beta-apo-8'-carotenie acid (C30) 40825 E 161b Lutein E 161g Canthaxanthin E 162 Beetroot Red, betanin E 163 Anthocyanins prepared by physical means from fruits and vegetables E 170 Calcium carbonate 77220 E 171 Titanium dioxide 77891 E 172 Iron oxides and hydroxides 77491 77492 77499 E 173 Aluminium E 174 Silver E 175 Gold E 180 Litholrubine BK. EC No. Common Name Colour index No.(1) or description 6 [S.L.231.30 USE OF COLOURS IN FOODSTUFFS UHT sterilization) (unflavoured) 4. Chocolate milk 5. Fermented milk (unflavoured) 6. Preserved milk as mentioned in Directive 76/118/EEC 7. Butter-milk (unflavoured) 8. Cream and cream powder (unflavoured) 9. Oils and fats of animal or vegetable origin 10. Eggs and egg products as defined in Article 2(1) of Directive 89/437/EEC 11. Flour and other milled products and starches 12. Bread and similar products 13. Pasta and gnocchi 14. Sugar, including all mono- and disaccharides 15. Tomato paste and canned and bottled tomatoes 16. Tomato-based sauces 17. Fruit juice and fruit nectar as mentioned in Directive 75/726/EEC and vegetable juice 18. Fruit, vegetables (including potatoes) and mushrooms - canned, bottled or dried; processed fruit, vegetables (including potatoes) and mushrooms 19. Extra Jam, extra Jelly, and chestnut purèe as mentioned in Directive 79/693/ EEC; creme de pruneaux 20. Fish, molluscs and crustaceans, meat, poultry and game as well as their preparations, but not including prepared meals containing these ingredients 21. Cocoa products and chocolate components in chocolate products as mentioned in Directive 73/241/EEC 22. Roasted coffee, tea, chicory; tea and chicory extracts; tea, plant, fruit and cereal preparations for infusions, as well as mixes and instant mixes of these products 23. Salt, salt substitutes, spices and mixtures of spices 24. Wine and other products defined by Regulation (EEC) No. 822/87 25. Korn, Kornbrand, fruit spirit drinks, fruit spirits, Ouzo, Grappa, Tsikoudia from Crete, Tsipouro from Macedonia, Tsipouro from Thessaly, Tsipouro from Tyrnavos, Eau de vie de mare Marque rationale luxembourgeoise, Eau de vie de seigle Marque rationale luxembourgeoise, London gin, as defined in Regulation (EEC) No. 1576/89 26. Sambuca, Maraschino and Mistra as defined in Regulation (EEC) No. 1180/ 91 27. Sangria, Clarea and Zurra as mentioned in Regulation (EEC) No. 1601/91 28. Wine vinegar 29. Foods for infants and young children as mentioned in Directive 89/398/EEC including foods for infants and young children not in good health 30. Honey USE OF COLOURS IN FOODSTUFFS [S.L.231.30 7 31. Malt and malt products 32. Ripened and unripened cheese (unflavoured) 33. Butter from sheep and goats’ milk. THIRD SCHEDULE Foodstuffs to which only certain permitted colours may be added Foodstuffs Permitted colour Maximum Level Malt Bread E 150a Plain Caramel quantum satis E 150b Caustic Sulphite Caramel E 150c Ammonia Caramel E 150d Sulphite Ammonia Caramel Beer E 150a Plain Caramel quantum satis Cidre bouche E 150b Caustic Sulphite Caramel E 150c Ammonia Caramel E 150d Sulphite Ammonia Caramel Butter (including reduced fat butter and concent ra ted butter) E 160a Carotenes quantum satis M a r g a r i n e , minarine, other fat emulsions, and fats e s s e n t i a l l y f r e e from water E 160a Carotenes E 100 Curcumin E 160b Annatto, Bixin, Norbixin quantum satis quantum satis 10mg/kg S a g e D e r b y cheese E 140 Chlorophylls Chlorophyllins E 141 Copper Complexes of chlorophylls and chlorophyllins quantum satis Ripened Orange, Y e l l o w a n d b r o k e n - w h i t e c h e e s e ; U n f l a v o u r e d processed cheese E 160a Carotenes E 160c Paprika extract quantum satis E 160b Annatto, Bixin, Norbixin 15mg/kg R e d L e i c e s t e r cheese E 160b Annatto, Bixin, Norbixin 50mg/kg Mimolette cheese E 160b Annatto, Bixin, Norbixin 35mg/kg Morbier cheese E 153 Vegetable Carbon quantum satis R e d M a r b l e d Cheese E 120 Cochineal, Carminic Acid, Carmines 125mg/kg E 163 Anthocyanins quantum satis Vinegar E 150a Plain Caramel E 150b Caustic Sulphite Caramel E 150c Ammonia Caramel E 150d Sulphite Ammonia Caramel quantum satis 8 [S.L.231.30 USE OF COLOURS IN FOODSTUFFS Whisky, Whiskey, grain spirit (other t h a n K o r n o r Kornbrand or Eau d e v i e d e s e i g l e Marque rationale luxembourgeoise), wine sp i r i t , rum, B r a n d y , Weinbrand, grape mare, grape mare spirit , (other than T s i k o u d i a a n d Tsipouro and Eau d e v i e d e m a r e Marque rationale luxembourgeoise), G r a p p a i n v e c c h i a t a , Bagaceira velha as m e n t i o n e d i n Regulation (EEC) No. 1576/89 E 150a Plain Caramel E 150b Caustic Sulphite Caramel E 150c Ammonia Caramel E 150d Sulphite Ammonia Caramel quantum satis A r o m a t i s e d wine-based drinks ( e x c e p t B i t t e r S o d a ) a n d aromatised wines a s m e n t i o n e d i n Regulation (EEC) No. 1601/91 E 150a Plain Caramel E 150b Caustic Sulphite Caramel E 150c Ammonia Caramel E 150d Sulphite Ammonia Caramel quantum satis Americano E 150a Plain Caramel E 150b Caustic Sulphite Caramel E 150c Ammonia Caramel E 150d Sulphite Ammonia Caramel E 163 Anthocyanins quantum satis E 100 Curcumin E 101 (i) Riboflavin (ii) Riboflavin-5'-phosphate E 102 Tartrazine E 104 Quinoline Yellow E 120 Cochineal, Carminic acid, Carmines E 122 Azorubine Carmoisine E 123 Amaranth E 124 Ponceau 4R 1 0 0 m g / l (individually or in combination) Bitter Soda, bitter vino as mentioned i n R e g u l a t i o n (EEC) No. 1601/91 E 150a Plain Caramel E 150b Caustic Sulphite Caramel E 150c Ammonia Caramel E 150d Sulphite Ammonia Caramel quantum satis E 100 Curcumin E 101 (i) Riboflavin (ii) Riboflavin-5'-phosphate E 102 Tartrazine E 104 Quinoline Yellow E 110 Sunset Yellow FCF Orange Yellow S E 120 Cochineal, Carminic acid, Carmines E 122 Azorubine Carmoisine E 123 Amaranth E 124 Ponceau 4R, Cochineal Red A E 129 Allura Red AC 1 0 0 m g / l (individually or in combination) Foodstuffs Permitted colour Maximum Level USE OF COLOURS IN FOODSTUFFS [S.L.231.30 9 Liquer wines and q u a l i t y l i q u e u r wines produced in specified regions E 150a Plain Caramel E 150b Caustic Sulphite Caramel E 150c Ammonia Caramel E 150d Sulphite Ammonia Caramel quantum satis V e g e t a b l e s i n v inegar , b r ine or o i l ( e x c l u d i n g olives) E 101 (i) Riboflavin (ii) Riboflavin-5'-phosphate E 140 Chlorophylls, Chlorophyllins E 150a Plain Caramel E 150b Caustic Sulphite Caramel E 150c Ammonia Caramel E 150d Sulphite Ammonia Caramel E 141 Copper complexes of chlorophylls and chlorophyllins E 160a Carotenes: (i) Mixed Carotenes (ii) Beta-Carotene E 162 Beetroot Red, Betanin E 163 Anthocyanins quantum satis Extruded, puffed a n d / o r f r u i t - f l a v o u r e d breakfast cereals E 150c Ammonia Caramel E 160a Carotenes E 160b Annatto, Bixin, Norbixin E 1 6 0 c P a p r i k a e x t r a c t , C a p s a n t h i n , Capsorubin quantum satis quantum satis 25mg/kg quantum satis F r u i t - f l a v o u r e d breakfast cereals E 120 Cochineal, Carminic acid, Carmines E 162 Beetroot Red, Betanin E 163 Anthocyanins 2 0 0 m g / k g (individually or in combination) Jam, je l l i es and m a r m a l a d e a s m e n t i o n e d i n Directive 79/693/ E E C a n d o t h e r s i m i l a r f r u i t p r e p a r a t i o n s i n c l u d i n g l o w calorie products E 100 Curcumin E 140 Chlorophylls and Chlorophyllins E 141 Copper complexes of chlorophyll and chlorophyllins E 150a Plain Caramel E 150b Caustic Sulphite Caramel E 150c Ammonia Caramel E 150d Sulphite Ammonia Caramel E 160a Carotenes (i) Mixed Carotenes (ii) Beta-Carotene E 1 6 0 c P a p r i k a e x t r a c t , C a p s a n t h i n Capsorubin E 162 Beetroot Red, Betanin E 163 Anthocyanins quantum satis E 104 Quinoline Yellow E 110 Sunset Yellow E 120 Cochineal, Carminic acid, Carmines E 124 Ponceau 4R, Cochineal E 142 Green S E 160d Lycopene E 161b Lutein 1 0 0 m g / k g ( i n d i v i d u a l l y o m n combination) Sausages , pa t e s and terrines E 100 Curcumin E 120 Cochineal, Carminic acid, Carmines E 150a Plain Caramel E 150b Caustic Sulphite Caramel E 150c Ammonia Caramel E 150d Sulphite Ammonia Caramel E 160a Carotenes E 1 6 0 c P a p r i k a e x t r a c t , C a p s a n t h i n , Capsorubin E 162 Beetroot Red, Betanin 20 mg/kg 100mg/kg quantum satis quantum satis quantum satis quantum satis 20mg/kg 10mg/kg quantum satis Luncheon Meat E 129 Allura Red 25mg/kg Foodstuffs Permitted colour Maximum Level 10 [S.L.231.30 USE OF COLOURS IN FOODSTUFFS FOURTH SCHEDULE Colours permitted for certain uses only B r e a k f a s t S a u s a g e s w i t h a m i n i m u m c e r e a l content of 6% Burger meat with a m i n i m u m vege tab le and /o r cerea l content of 4% E 129 Allura Red AC E 120 Cochineal, Carminic acid Carmines E 150a Plain Caramel E 150b Caustic Sulphite Caramel E 150c Ammonia Caramel E 150d Sulphite Ammonia Caramel 25mg/kg 100mg/kg quantum satis quantum satis quantum satis quantum satis Chorizo sausages: Salchichon E 120 Cochineal, Carminic acid, Carmines E 124 Ponceau 4R, Cochineal Red A 200mg/kg 250mg/kg Sobrasada E 110 Sunset Yellow FCF E 124 Ponceau 4R, Cochineal Red A 135mg/kg 200mg/kg Pasturmas (edible external coating) E 100 Curcumin E 101 (i) Riboflavin (ii) Riboflavin-5'-phosphate E 120 Cochineal, Carminic acid, Carmines quantum satis D r i e d p o t a t o granules and flakes E 100 Curcumin quantum satis Processed mushy a n d g a r d e n p e a s (canned) E 102 Tartrazine E 133 Brilliant Blue E 142 Green S 100mg/kg 20mg/kg 10mg/kg Colour Foodstuff Maximum Level E 123 Amaranth Aperitif wines, spirit drinks including products with less than 15% alcohol by volume Fish roe 30 mg/1 30 mg/kg E 127 Erythrosine Cocktail cherries and candied cherries Bigarreaux cherries in syrup and in cocktails 200mg/kg 150mg/kg E 128 Red 2G Breakfast sausages with a minimum cereal content of 6% Burger meat with a minimum vegetable and/or cereal content of 4% 20mg/kg E 154 Brown FK Kippers 20mg/kg E 161g Canthaxanthin Saucisses de Strasbourg 15mg/kg E 173 Aluminium External coating of sugar confectionery for the decoration of cakes and pastries quantum satis E 174 Silver External coating of confectionery Decoration of chocolates Liqueurs quantum satis E 175 Gold External coating of confectionery Decoration of chocolates Liqueurs quantum satis E 180 L i tho l rub ine BK Edible cheese rind quantum satis Foodstuffs Permitted colour Maximum Level USE OF COLOURS IN FOODSTUFFS [S.L.231.30 11 FIFTH SCHEDULE Colours permitted in foodstuffs other than those mentioned in the Second and Third Schedules Part 1 The following colours may be used in foodstuffs mentioned in the Fifth Schedule Part 2 and in all other foodstuffs other than those listed in the Second and Third Schedules at quantum satis. E 101 (i) Riboflavin (ii) Riboflavin-5'-phosphate E 140 Chlorophylls and chlorophyllins E 141 Copper complexes of chlorophylls and chlorophyllins E 150a Plain caramel E 150b Caustic sulphite caramel E150c Ammonia caramel E 150d Sulphite ammonia caramel E 153 Vegetable carbon E 160a Carotenes E 160c Paprika extract, capsanthin, capsorubin E162 Beetroot red, betanin E163 Anthocyanins E170 Calcium carbonate E 1 6 0 b A n n a t t o , B i x i n , Norbixin Margarine, minarine, other fat emulsions, and fats essentially free from water Decorations and coatings Fine bakery wares Edible ices Liqueurs, including fortified beverages with less than 15% alcohol by volume Flavoured processed cheese Ripened Orange, Yel low and brokenwhi te cheese Unflavoured processed cheese Desserts "Snacks" : d ry , s avou ry po t a to , c e r ea l o r starch-based snack products: extruded or expanded savoury snack products other savoury snack products and savoury coated nuts Smoked fish Edible cheese rind and edible casings Red Leicester cheese Mimolette cheese E x t r u d e d , p u f f e d a n d / o r f r u i t - f l a v o u r e d breakfast cereals 10 mg/kg 20 mg/kg 10 mg/kg 20 mg/kg 10 mg/1 15 mg/kg 15 mg/kg 15 mg/kg 10 mg/kg 20 mg/kg 10 mg/kg 10 mg/kg 20 mg/kg 50 mg/kg 35 mg/kg 25 mg/kg Colour Foodstuff Maximum Level 12 [S.L.231.30 USE OF COLOURS IN FOODSTUFFS E 171 Titanium dioxide E172 Iron oxides and hydroxides Part 2 The following colours may be used singly or in combination in the following foods up to the maximum level specified in the table. However, for non alcoholic flavoured drinks, edible ices, desserts, fine bakery wares and confectionery, colours may be used up to the limit indicated in the appropriate table but the quantities of each of the colours E 110, E 122, E 124 and E 155 may not exceed 50mg/kg or mg/l. E100 Curcumin E102 Tartrazine E104 Quinoline Yellow E110 Sunset Yellow FCF/Orange Yellow S E120 Cochineal, Carminic acid, Carmines E122 Azorubine, Carmoisine E124 Ponceau 4R, Cochineal Red A E129 Allura Red AC E 131 Patent Blue V E132 Indigotine, Indigo Carmine E 133 Brilliant Blue FCF E142 Green S E 151 Brilliant Black BM, Black PN E 155 Brown HT E 160d Lycopene E 160e Beta-apo-8'-carotenal (C 30) E 160f Ethyl ester of Beta-apo-8'-carotenic acid (C 30) E 161b Lutein Foodstuffs Marimum Level Non-alcoholic flavoured drinks 100mg/l Candied fruits and vegetables, Mostarda di Frutta 200mg/kg Preserves of red fruits 200mg/kg Confectionery 300mg/kg Decorations and coatings 500mg/kg Fine bakery wares (e.g. viennoiserie, biscuits, cakes and wafers) 200mg/kg Edible ices 150mg/kg Flavoured processed cheese 100mg/kg Desserts including flavoured milk products 150mg/kg USE OF COLOURS IN FOODSTUFFS [S.L.231.30 13 Sausages, seasonings (for example, curry powder, Tandoori), pickles, relishes, Chutney and Piccalilli 500mg/kg Mustard 300mg/kg Fish paste and crustacean paste 100mg/kg Pre-cooked crustaceans 250mg/kg Salmon substitutes 500mg/kg Surimi 500mg/kg Fish roe 300mg/kg Smoked Fish 100mg/kg "Snacks": dry, savoury potato, cereal or starch-based snack products extruded or expanded savoury snack products other savoury snack products and savoury coated nuts 200mg/kg 100mg/kg Edible cheese rind and edible casings quantum satis Complete formulae for weight control intended to replace total daily food intake or an individual meal 50mg/kg Complete formulae and nutritional supplements for use under medical supervision 50mg/kg Liquid food supplements/dietary integrators 100mg/l Solid food supplements/dietary integrators 300mg/kg Soups 50mg/kg Meat and fish analogues based on vegetables proteins 100mg/kg Spiri tuous beverages (including products less than 15% alcohol by volume), except those mentioned in the Second or Third Schedule 200mg/l Aromat i sed wines , a romat i sed wine-based d r inks and a r o m a t i s e d w i n e p r o d u c t s c o c k t a i l s a s m e n t i o n e d i n Regulation (EEC) No. 1601/91 except those mentioned in the Second or Third Schedule 200mg/l Fruit wines (still or sparkling) Cider (except cidre bouche) and perry Aromatised fruit wines, cider and perry 200mg/l Foodstuffs Marimum Level 14 [S.L.231.30 USE OF COLOURS IN FOODSTUFFS Substituted by: SIXTH SCHEDULE L.N. 199 of 1997. Part I - General specifications for aluminium lakes of colours Definition: Aluminium lakes are prepared by reacting colours complying with the purity criteria set out in the appropriate specification monograph with alumina under aqueous conditions. The alumina is usually freshly prepared undried material made by reacting aluminium sulfate or chloride with sodium or calcium carbonate or bicarbonate or ammonia. Following lake formation, the product is filtered, washed with water and dried. Unreacted alumina may also be present in the finished product. HCI insoluble matter Not more than 0,5% Ether extractable matter Not more than 0 2% (under neutral conditions) Speci f ic pur i ty cr i te r ia for the corresponding colours are applicable. Part II - Specific Criteria of Purity E 100 CURCUMIN Synonyms C1 Natural Yellow 3, Turmeric Yellow, Diferoyl Methane Definition Curcumin is obtained by solvent extraction of turmeric i.e. :he ground rhizomes of natural strains of Curcuma longa L. In order to obtain a concentrated curcumin powder, the extract is purified by crystallization. The product consists essentially of curcumins: i.e. the colouring principle (1,7-bis (4-hydroxy-3-methoxyphenyl) hepta- 1,6-dien-3,5-dione) and its two desmethoxy derivatives in varying proportions. Minor amounts of oils and resins naturally occuring in turmeric may be present. Only the following solvents may be used in the extraction: ethylacetate, acetone, carbon dioxide, dichloromethane, n-butanol, methanol, ethanol, hexane. Class Dicinnamoylmethane Colour Index No 75300 Einecs 207-280-5 Chemical names I 1,7-Bis(4-hydroxy-3-methoxyphenyl)hepta-1,6-diene-3,5-dione 11 1 -(4-Hydroxyphenyl)-7-(4-hydroxy-3-methoxy-phenyl-)hepta 1,6diene-3,5-dione III 1,7-Bis(4-hydroxyphenyl)hepta-1,6-diene-3,5-dione Chemical formula I C21H20O6 II C20H18O5 III C19H16O4 Molecular weight I. 368,39 II. 338,39 III. 308,39 Assay Content not less than 90% total colouring matters E 1%/1cm 1 607 at ca 426 nm in ethanol Description Orange-yellow crystalline powder Identification A. Spectrometry Maximum in ethanol at ca 426 nm B. Melting Range 179 - 182°C Purity Solvent residues Ethylacetate Acetone n-butanol Methanol Ethanol Hexane } N o t m o r ethan 50 mg/kg,s i n g l y o r i n combination Dichloromethane: not more than 10 mg/kg USE OF COLOURS IN FOODSTUFFS [S.L.231.30 15 Arsenic Not more than 3 mg/kg Lead Not more than 10 mg/kg Mercury Not more than 1 mg/kg Cadmium Not more than 1 mg/kg Heavy Metals (as Pb) Not more than 40 mg/kg E 1 0 1 ( i ) RIBOFLAVIN Synonyms Lactoflavin Class Isoalloxazine Einecs 201-507-1 Chemical names 7,8-Dimethyl-10-(D-ribo-2,3,4,5-tetrahydroxypentyl)benzo(g) pteridine 2,4(3H,lOH)-dione 7,8-dimethyl-10-(1'-D-ribityl)isoalloxazine Chemical formula C17H20N4O6 Molecular weight 376,37 Assay Content not less than 98% on the anhydrous basis E 1%/1cm 328 at ca 444 nm in aqueous solution Description Yellow to orange-yellow crystalline powder, with slight odour Identification A. Spectrometry The ratio A375/A267 is between 0,31 and 0,33 The ratio A444/A267 is between 0,36 and 0,39 } in aqueous solution Maximum in water at ca 375 nm B. Specific rotation [∝] 20/D between - 115° and - 140° in a 0,05 N sodium hydroxide solution Purity Loss on drying not more than 1,5% after drying at 105°C for 4 hrs Sulfated ash Not more than 0.1% P r i m a r y a r o m a t i c amines Not more than 100 mg/kg (calculated as aniline) Arsenic Not more than 3 mg/kg Lead Not more than 10 mg/kg Mercury Not more than 1 mg/kg Cadmium Not more than 1 mg/kg Heavy metals (as Pb) Not more than 40 mg/kg E 101 (ii) RIBOFLAVIN-5' PHOSPHATE Synonyms Riboflavin-5 -phosphate sodium Definition These specifications apply to riboflavin 5' -phosphate together with minor amounts of free riboflavin and riboflavin diphosphate Class Isoalloxazine Einecs 204-988-6 Chemical names Monosodium (2R,3R,4S)-5-(3') 10'-dihydro-7',8' -dimethyl-2',4'-dioxo- 10' benzo [gamma] pteridinyl)- 2,3,4-trihydroxypentyl phosphate; monosodium salt of 5' -monophosphate ester of riboflavin 16 [S.L.231.30 USE OF COLOURS IN FOODSTUFFS Chemical formula For the dihydrate form: For the anhydrous form: C17H20N4NaO9P.2H2O C17H20N4NaO9P Molecular weight 541,36 Assay Content not less than 95% total colouring matters calculated as C17H20N4NaO9P.2H2O E 1%/1cm 250 at ca 375 nm in aqueous solution Description Yellow to orange crystalline hygroscopic powder, with slight odour and a bitter taste Identification A. Spectrometry The ratio A375/A267 is between 0,30 and 0,34 The ratio A444/A267 is between 0,35 and 0,40 Maximum in water at ca 375 nm } in aqueous solution B. Specific rotation [∝] 20/D between + 38° and + 42° in a 5 molar HCI solution Purity Loss on drying Not more than 8% (100°C, 5 hrs in vacuum over P2O5) for the dihydrate form Sulfated ash Not more than 25% Inorganic phosphate Not more than 1,0% (calculated as PO4 on the anhydrous basis) Subsidiary colour ing matters Riboflavin (free): Riboflavine diphosphate: Not more than 6% Not more than 6% P r i m a r y a r o m a t i c amines Not more than 70 mg/kg (calculated as aniline) Arsenic Not more than 3 mg/kg Lead Not more than 10 mg/kg Mercury Not more than 1 mg/kg Cadmium Not more than 1 mg/kg Heavy metals (as Pb) Not more than 40 mg/kg E 102 TARTRAZINE Synonyms C1 Food Yellow 4 Definition Tar t raz ine consis ts essent ia l ly of t r i sodium 5-hydroxy- 1 (4-sulfonatophenyl)4-(sulfonatophenylazo)-H-pyrazole-3 carboxylate and subsidiary colouring matters together with sod ium ch lor ide and /or sod ium su lpha te as the p r inc ipa l incoloured components Tartrazine id described as the sodium salt. The calcium and the potassium salt are also permitted. Class Monoazo Colour Index No. 19140 Einecs 217-699-5 Chemical names T r i s o d i u m - 5 - h y d r o x y - 1 - ( 4 - s u l f o n a t o p h e n y l ) - 4 - ( 4 sulfonatophenylazo)-H-pyrazole-3-carboxylate Chemical formula C16H9N4Na3O9S2 Molecular weight 534,37 Assay Content not less than 85% total colouring matters calculated as the sodium salt E 1%/1cm 530 at ca 426 nm in aqueous solution Description Light orange powder or granules Identification A. Spectrometry Maximum in water at ca 426 nm USE OF COLOURS IN FOODSTUFFS [S.L.231.30 17 B. Yellow solution in water Purity Water insoluble matter Not more than 0.2% Subsidiary Colouring matters Not more than 1,0% O r g a n i c c o m p o u n d s o the r than co lour ing matters: 4-hydrazinobenzene sulphonic acid 4-aminobenzene-1-sulphonic acid 5-oxo-1-(4-sulfophenyl)-2-pyrazoline-3-carboxylic acid 4,4’-diazoaminodi(benzene sulphonic acid) Tetrahydroxysuccinic acid } Total not more than 0,5% Unsulfonated primary aromatic amines Not more than 0,01% (calculated as aniline) Ether extractable matter Not more than 0,2% under neutral conditions Arsenic Not more than 3 mg/kg Lead Not more than 10 mg/kg Mercury Not more than 1 mg/kg Cadmium Not more than 1 mg/kg Heavy metals (as Pb) Not more than 40 mg/kg E 1 0 4 Q U I N O L I N E YELLOW Synonyms C1 Food Yellow 13 Definition Quinoline Yellow is prepared by sulfonating 2-(2-quinolyl) indan 1,3-dione. Quinoline Yellow consists essentially of sodium salts of a mixture of disulfonates (principally), monosulfonates and trisulfonates of the above compound and subsidiary colouring matters together with sodium chloride and/or sodium sulfate as the principal uncoloured components. Quinoline Yellow is described as the sodium salt. The calcium and the potassium salt are also permitted. Class Quinophthalone Colour Index No 47005 Einecs 305-897-5 Chemical name The d i sod ium sa l t s o f the d i su l fona tes o f 2 - (2 -qu ino ly l ) indan-1,3-dione (principal component) Chemical formula C18H9N Na2O8S2 (principal component) Molecular weight 477,38 (principal component) Assay Content not less than 70% total colouring matters calculated as the sodium salt Quinoline Yellow shall have the following composition: Of the total colouring matters present: n o t l e s s t h a n 8 0 % s h a l l b e d i s o d i u m 2 -( 2 - q u i n o l y l ) indan-1,3-dionedisulfonates n o t m o r e t h a n 1 5 % s h a l l b e s o d i u m 2 -( 2 - q u i n o l y l ) indan-1,3-dionemonosulfonates n o t m o r e t h a n 7 , 0 % s h a l l b e t r i s o d i u m 2 -( 2 -q u i n o l y l ) indan-1,3-dionetrisulfonate E 1%/1cm 865 (principal component) at ca 411 nm in aqueous acetic acid solution Description Yellow powder or granules Identification 18 [S.L.231.30 USE OF COLOURS IN FOODSTUFFS A. Spectrometry Maximum in aqueous acetic solution of pH 5 at ca 411 nm B. Yellow solution in water Purity Water insoluble matter Not more than 0,2% Subsidiary colour ing matters Not more than 4,0% O r g a n i c c o m p o u n d s o the r than co lour ing matters: 2-methylquinoline 2-methylquinoline-sulfonic acid Phthalic acid 2,6-dimethyl quinoline 2 , 6 -d i m e t h y l q u i n o l i n e sulfonic acid } Total not more than 0,5% 2-(2-quinolyl)indan-1,3 dione Not more than 4 mg/kg Unsulfonated primary aromatic amines Not more than 0,01% (calculated as aniline) Ether extractable matter Not more than 0,2% under neutral conditions Arsenic Not more than 3 mg/kg Lead Not more than 10 mg/kg Mercury Not more than 1 mg/kg Cadmium Not more than 1 mg/kg Heavy metals (as Pb) Not more than 40 mg/kg E 110 S U N S E T Y E L L O W FCF Synonyms C1 Food Yellow 3, Orange Yellow S Definition S u n s e t Y e l l o w F C F c o n s i s t s e s s e n t i a l l y o f d i s o d i u m 2-hydroxy-1-(4sulfonatophenylazo) naphthalene-6-sulfonate and subsidiary colouring matters together with sodium chloride and/or sodium sulfate as the principal uncoloured components. Sunset Yellow FCF is described as the sodium salt. The calcium and the potassium salt are also permitted. Class Monoazo Colour Index No 15985 Einecs 220-491-7 Chemical names Disodium 2-hydroxy-1-(4-sulfonatophenylazo) naphthalene-6 sulfonate Chemical formula C16H10N2Na2O7S2 Molecular weight 452,37 Assay Content not less than 85% total colouring matters calculated as the sodium salt E 1%/1cm 555 at ca 485 nm in aqueous solution at pH 7 Description Orange-red powder or granules Identification A. Spectrometry Maximum in water at ca 485 nm at pH 7 B. Orange solution in water USE OF COLOURS IN FOODSTUFFS [S.L.231.30 19 Purity Water insoluble matter Not more than 0,2% Subsidiary colour ing matters O r g a n i c c o m p o u n d s o the r than co lour ing matters: Not more than 5,0% 4-aminobenzene-1-sulfonic acid 3 -h y d r o x y n a p h t h a l e n e -2 , 7 disulfonic acid 6-hydroxynaphthalene-2-sulfonic acid 7 -h y d r o x y n a p h t h a l e n e -1 , 3 disulfonic acid 4 , 4 ' - d i a z o a m i n o d i ( b e n z e n e sulfonic acid) 6,6'-oxydi(naphthalene-2-sulfonic acid) } Total not more than 0 5% Unsulfonated primary aromatic amines Not more than 0,01 % (calculated as aniline) Ether extractable matter Not more than 0,2% under neutral conditions Arsenic Not more than 3 mg/kg Lead Not more than 10 mg/kg Mercury Not more than 1 mg/kg Cadmium Not more than 1 mg/kg Heavy metals (as Pb) Not more than 40 mg/kg E 120 COCHINEAL, C A R M I N I C A C I D , CARMINES Definition Carmines and carminic acid are obtained from aqueous, aqueous alcoholic or alcoholic extracts from Cochineal, which consists of the dried bodies of the female insect Dacrylopius coccus Costa. The colouring principle is carminic acid. Aluminium lakes of carminic acid (carmines) can be formed in which aluminium and carminic acid are thought to be present in the molar ratio 1:2. In commercial products the colouring principle is present in association with ammonium, calcium, potassium or sodium cations, singly or in combination, and these cations may also be present in excess. Commercial products may also contain proteinaceous material derived from the source insect, and may also contain free carminate or a small residue of unbound aluminium cations. Class Anthraquinone Colour Index No 75470 Einecs Cochineal: 215,680-6; carminic acid: 215-023-3; carmines: 215-724-4 Chemical names 7ß-D-glucopyranosyl -3 ,5 ,6 ,8- te t rahydroxy-1-methyl -9 ,10 dioxoanthracene2-carboxylic acid (carminic acid); carmine is the hydrated aluminium chelate of this acid Chemical formula C22H20O13 (carminic acid) Molecular weight 492,39 (carminic acid) Assay Content not less than 2P% carminic acid in the extracts containing carminic acid; not less than 50% carminic acid in the chelates. 20 [S.L.231.30 USE OF COLOURS IN FOODSTUFFS Description Red to dark red, friable, solid or powder. Cochineal extract is generally a dark red liquid but can also be dried as a powder. Identification Spectrometry Maximum in aqueous ammonia solution at ca 518 nm Maximum in di lute hydrochloric solution at ca 494 nm for carminic acid Purity Arsenic Not more than 3 mg/kg Lead Not more than 10 mg/kg Mercury Not more than 1 mg/kg Cadmium Not more than 1 mg/kg Heavy metals (as Pb) Not more than 40 mg/kg E 122 AZORUBINE, CARMOISINE Synonyms C1 Food Red 3 Definition A z o r u b i n e c o n s i s t s e s s e n t i a l l y o f d i s o d i u m 4-hydroxy-3-(4-sulfonato-1naphthylazo) naphthalene-1-sulfonate and subsidiary colouring matters together with sodium chloride and/or sodium sulfate as the principal uncoloured components. Azorubine is described as the sodium salt. The calcium and the potassium salt are also permitted. Colour Index No 14720 Einecs 222-657-4 Chemical name Disodium 4-hydroxy-3-(4-sulfonato-1-naphthylazo) naphthalene 1-sulfonate Chemical formula C20H12N2Na2O7S2 Molecular weight 502,44 Assay Content not less than 85% total colouring matters, calculated as the sodium salt E 1%/1cm 510 at ca 516 nm in aqueous solution Description Red to maroon powder or granules Identification A. Spectrometry Maximum in water at ca 516 nm B . R e d s o l u t i o n i n water Purity Water insoluble matter Not more than 0,2% Subsidiary colour ing matters Not more than 2,0% O r g a n i c c o m p o u n d s o the r than co lour ing matters: 4-aminonaphthalene- 1 -sulfonic acid 4 -h y d r o x y n a p h t h a l e n e -1 sulfonic acid } Total not more than 0,5% Unsulfonated primary aromatic amines Not more than 0,01% (calculated as aniline) Ether extractable matter Not more than 0,2 % under neutral conditions Arsenic Not more than 3 mg/kg Lead Not more than 10 mg/kg USE OF COLOURS IN FOODSTUFFS [S.L.231.30 21 Mercury Not more than 1 mg/kg Cadmium Not more than 1 mg/kg Heavy metals (as Pb) Not more than 40 mg/kg E 123 AMARANTH Synonyms C1 Food Red 9 Definition A m a r a n t h c o n s i s t s e s s e n t i a l l y o f t r i s o d i u m 2 - h y d r o x y 1-(4-sulfonato-1naphthylazo) naphthalene-3,6-disulfonate and subsidiary colouring matters together with sodium chloride and/or sodium sulfate as the principal uncoloured components. Amaranth is described as the sodium salt. The calcium and the potassium salt are also permitted. Class Monoazo Colour Index No 16185 Einecs 213-022-2 Chemical name T r i s o d i u m 2 -h y d r o x y -1 4 4 -s u l f o n a t o - 1 - n a p h t h y l a z o ) naphthalene-3,6disulfonate Chemical formula C20H11N2Na3O10S3 Molecular weight 604,48 Assay Content not less than 85% total colouring masters' calculated as the sodium salt E 1%/1cm 440 at ca 520 nm in aqueous solution Description Reddish-brown powder or granules Identification A. Spectrometry Maximum in water at ca 520 nm B . R e d s o l u t i o n i n water Purity Water insoluble matter Not more than 0,2% Subsidiary colour ing matters Not more than 3,0% O r g a n i c c o m p o u n d s o the r than co lour ing matters: 4-aminonaphthalene-1-sulfonic acid 3 -h y d r o x y n a p h t h a l e n e -2 , 7 disulfonic acid 6-hydroxynaphtalene-2-sulfonic acid 7 -h y d r o x y n a p h t h a l e n e - 1 , 3 disulfonic acid 7 - h y d r o x y n a p h t h a l e n e -1 , 3 - 6 trisulfonic acid } Total not more than 0.5% Unsulfonated primary aromatic amines Not more than 0,01% (calculated as aniline) Ether extractable matter Not more than 0,2% under neutral conditions Arsenic Not more than 3 mg/kg Lead Not more than 10 mg/kg Mercury Not more than 1 mg/kg Cadmium Not more than 1 mg/kg Heavy metals (as Pb) Not more than 40 mg/kg 22 [S.L.231.30 USE OF COLOURS IN FOODSTUFFS E 124 PONCEAU 4R. COCHINEAL RED A Synonyms C1 Food Red 7, New Coccine Definition P o n c e a u 4 R c o n s i s t s e s s e n t i a l l y o f t r i s o d i u m 2-hydroxy-1- (4-su l fona to-1naphthylazo) naphtha lene-6 ,8 disulfonate and subsidiary colouring matters together with sodium chloride and/or sodium sulfate as the principal uncoloured components. Ponceau 4R is described as the sodium salt. The calcium and the potassium salt are also permitted. Class Monoazo Colour Index No 16255 Einecs 220-036-2 Chemical name Trisodium 2-hydroxy-1-(4-sulfonato-1-naphthylazo) naphthalene 6,8 disulfonate Chemical formula C20H11N2Na3O10S3 Molecular weight 604,48 Assay Content not less than 80% total colouring matters, calculated as the sodium salt E 1%/1cm 430 at ca 505 nm in aqueous solution Description Reddish powder or granules Identification A. Spectrometry Maximum in water at ca 505 nm B . R e d s o l u t i o n i n water Purity Water insoluble matter Not more than 0,2% Subsidiary colour ing matters Not more than 1.0% O r g a n i c c o m p o u n d s o the r than co lour ing matters: 4-aminonaphthalene- 1 - sulfonic acid 7 -h y d r o x y n a p h t h a l e n e -1 ,3 disulfonic acid 3 -h y d r o x y n a p h t a l e n e - 2 , 7 disulfonic acid 6 -h y d r o x y n a p h t h a l e n e -2 sulfonic acid 7 -h y d r o x y n a p h t h a l e n e 1,3-6-trisulfonic acid } Total not more than 0.5% Unsulfonated primary aromatic amines Not more than 0,01% (calculated as aniline) Ether extractable matter Not more than 0,2% under neutral conditions Arsenic Not more than 3 mg/kg Lead Not more than 10 mg/kg Mercury Not more than 1 mg/kg Cadmium Not more than 1 mg/kg Heavy metals (as Pb) Not more than 40 mg/kg E 127 ERYTHROSINE USE OF COLOURS IN FOODSTUFFS [S.L.231.30 23 Synonyms C1 Food Red 14 Definition E r y t h r o s i n e c o n s i s t s e s s e n t i a l l y o f d i s o d i u m 2- (2 ,4 ,5 ,7 - t e t r a iodo -3 -ox ido -6oxoxan then -9 -y l ) benzoa t e monohydrate and subsidiary colouring matters together with water, sodium chloride and/or sodium sulfate as the principal uncoloured components. Erythrosine is described as the sodium salt. The calcium and the potassium salt are also permitted. Class Xanthene Colour Index No 45430 Einecs 240-474-8 Chemical name Disodium 2-(2,4,5,7-tetraiodo-3-oxido-6-oxoxanthen-9-yl) benzoate monohydrate Chemical formula C20H6I4Na2O5H2O Molecular weight 897,88 Assay Content not less than 87% total colouring matters, calculated as the anhydrous sodium salt E 1%/1cm 1 100 at ca 526 nm in aqueous solution at pH7 Description Red powder or granules Identification A. Spectrometry Maximum in water at ca 526 nm at pH7 B . R e d s o l u t i o n i n water Purity I n o r g a n i c i o d i d e s calcula ted as sodium iodide Not more than 0,1% Water insoluble matter Not more than 0.2% Subsidiary colour ing m a t t e r s ( e x c e p t flourescein) Not more than 4,0% Fluorescein Not more than 20 mg/kg O r g a n i c c o m p o u n d s o the r than co lour ing matters: Tri-iodoresorcinol Not more than 0.2% 2-(2,4-dihydroxy-3,5 diodobenzoyl) benzoic acid Not more than 0,2% Ether extractable matter From a solution of pH from 7 through 8, not more than 0,2% Arsenic Not more than 3 mg/kg Lead Not more than 10 mg/kg Mercury Not more than 1 mg/kg Cadmium Not more than 1 mg/kg Heavy metals (as Pb) Not more than 40 mg/kg Aluminium Lakes The hydrochloric acid insoluble matter method is not applicable. It is replaced by a sodium hydroxide insoluble matter, at not more than 0,5%, for this colour only E 128 RED 2G Synonyms CI Food Red 10, Azogeranine 24 [S.L.231.30 USE OF COLOURS IN FOODSTUFFS Definition R e d 2 G c o n s i s t s e s s e n t i a l l y o f d i s o d i u m 8-acetamido-1-hydroxy-2phenylazonaphthalene-3,6-disulfonate and subsidiary colouring matters together with sodium chloride and/or sodium sulfate as the principal uncoloured components. Red 2G is described as the sodium salt . The calcium and the potassium salt are also permitted. Class Monoazo Colour Index No 18050 Einecs 223-098-9 Chemical name Disodium 8-acetamido-1-hydroxy-2-phenylazo-naphthalene-3,6 disulfonate Chemical formula C18H13N3Na2O8S2 Molecular weight 509,43 Assay Content not less than 80% total colouring matters, calculated as the sodium salt E 1%/1cm 620 at ca 532 nm in aqueous solution Description Red powder or granules Identification A. Spectrometry Maximum in water at ca 532 nm B . R e d s o l u t i o n i n water Purity Water insoluble matter Not more than 0,2% Subsidiary colour ing matters Not more than 2,0% O r g a n i c c o m p o u n d s o the r than co lour ing matters: 5-acetamido-4-hydroxynaphtha lene-2,7-disulfonic acid 5-amino-4-hydroxynaphthalene 2,7-disulfonic acid } Total not more than 0,5% Unsulfonated primary aromatic amines Not more than 0,01 % (calculated as aniline) Ether extractable matter Not more than 0,2% under neutral conditions Arsenic Not more than 3 mg/kg Lead Not more than 10 mg/kg Mercury Not more than 1 mg/kg Cadmium Not more than 1 mg/kg Heavy metals (as Pb) Not more than 40 mg/kg E 129 ALLURA RED AC Synonyms Cl Food Red 17 Definition Allura Red AC consists essentially of disodium 2-hydroxy- 1 (2-methoxy-5methyl -4-sul fonato-phenylazo) naphthalene 6-sulfonate and subsidiary colouring matters together with sodium chlor ide and/or sodium sul fa te as the pr inc ipal uncoloured components. Allura Red AC is described as the sodium salt. The calcium and the potassium salt are also permitted. Class Monoazo Colour Index No 16035 USE OF COLOURS IN FOODSTUFFS [S.L.231.30 25 Einecs 247-368-0 Chemical name Disodium 2-hydroxy-1-(2-methoxy-5-methyl-4- sulfonato phenylazo) naphthalene-6-sulfonate Chemical formula C18H14N2Na2O8S2 Molecular weight 496,42 Assay Content not less than 85% total colouring matters, calculated as the sodium salt E 1%/1cm 540 at ca 504 nm in aqueous solution at pH7 Description Dark red powder or granules Identification A. Spectrometry Maximum in water at ca 504 nm B . R e d s o l u t i o n i n water Purity Water insoluble matter Not more than 0,2% Subsidiary colour ing matters Not more than 3,0% O r g a n i c c o m p o u n d s o the r than co lour ing matters: 6-hydroxy-2-naphthal e n e s u l f o n i c a c i d , sodium salt Not more than 0,3% 4-amino-5-methoxy-2 m e t h y l b e n e z e n e sulfonic acid Not more than 0,2% 6,6-oxybis (2-naph thalene sulfonic acid) disodium salt Not more than 1,0% Unsulfonated primary aromatic amines Not more than 0,01% (calculated as aniline) Ether extractable matter From a solution of pH 7, not more than 0,2% Arsenic Not more than 3 mg/kg Lead Not more than 10 mg/kg Mercury Not more than 1 mg/kg Cadmium Not more than 1 mg/kg Heavy metals (as Pb) Not more than 40 mg/kg E 131 PATENT BLUE V Synonyms Cl Food Blue 5 Definition Patent Blue V consists essentially of the calcium or sodium compound of [4- (a- (4-die thylaminophenyl) -5-hydroxy-2 ,4 d i su l fopheny l -me thy l idene ) 2 ,5 -cyc lohexad ien - l -y l idene ] diethylammonium hydroxide inner salt and subsidiary colouring matters together with sodium chloride and/or sodium sulfate and/or calcium sulfate as the principal uncoloured components. The potassium salt is also permitted. Class Triarylmethane Colour Index No 42051 Einecs 222-573-8 26 [S.L.231.30 USE OF COLOURS IN FOODSTUFFS Chemical names T h e c a l c i u m o r s o d i u m c o m p o u n d o f [ 4 - (a - (4 diethylaminophenyl)-5hydroxy-2,4-disulfophenyl-methylidene)2, 5-cyclohexadien- 1 -ylidene] diethyl-ammonium hydroxide inner salt Chemical formula Calcium compound: C27H31N2O7S2Ca12 Sodium compound: C27H31N2O7S2Na12 Molecular weight Calcium compound: 579,72 Sodium compound: 582,67 Assay Content not less than 85% total colouring matters, calculated as the sodium salt E 1%/1cm 2 000 at ca 638 nm in aqueous solution at pH 5 Description Dark-blue powder or granules Identification A. Spectrometry Maximum in water at 638 nm at pH 5 B . B l u e s o l u t i o n i n water Purity Water insoluble matter Not more than 0,2% Subsidiary colour ing matters Not more than 2.0% O r g a n i c c o m p o u n d s o the r than co lour ing matters: 3-hydroxy benzaldehyde 3-hydroxy benzoic acid 3-hydroxy-4-sulfobenzoic acid N , N -d i e t h y l a m i n o b e n z e n e sulfonic acid } Total not more than 0,5 % Leuco base Not more than 4,0% Unsulfonated primary aromatic amines Not more than 0,01% (calculated as aniline) Ether extractable matter From a solution of pH 5, not more than 0,2% Arsenic Not more than 3 mg/kg Lead Not more than 10 mg/kg Mercury Not more than 1 mg/kg Cadmium Not more than 1 mg/kg Heavy metals (as Pb) Not more than 40 mg/kg E 132 INDIGOTINE, INDIGO CARMINE Synonyms Cl Food Blue 1 Definition Indigotine consists essentially of a mixture of disodium 3,3' d ioxo-2 ,2 ' -b i indoly l idene-5 ,5 ' -d i su l fona te , and d i sodium 3,3'-dioxo-2,2'-bi-indolylidene5,7'-disulfonate and subsidiary colouring matters together with sodium chloride and/or sodium sulfate as the principal uncoloured components. Indigotine is described as the sodium salt. The calcium and the potassium salt are also permitted. Class Indigoid Colour Index No 73015 Einecs 212-728-8 Chemical names Disodium 3,3'-dioxo-2,2'-bi-indolylidene-5,5'-disulfonate Chemical formula C16H8N2NA2O8S2 USE OF COLOURS IN FOODSTUFFS [S.L.231.30 27 Molecular weight 466,36 Assay Content not less than 85% total colouring matters, calculated as the sodium salt disodium 3,3'-dioxo-2,2'-bi-indolylidene-5,7'-disulfonate: not more than 18% E 1%/1cm 480 at ca 610 nm in aqueous solution Description Dark-blue powder or granules Identification A. Spectrometry Maximum in water at ca 610 nm B . B l u e s o l u t i o n i n water Purity Water insoluble matter Not more than 0,2% Subsidiary colour ing matters E x c l u d i n g d i s o d i u m 3 , 3 ' -d ioxo-2 ,2 ' -b i - indoly l idene-5 ,7 ' disulfonate: not more than 1,0% O r g a n i c c o m p o u n d s o the r than co lour ing matters: Isatin-5-sulfonic acid 5-sulfoanthranilic acid Anthranilic acid } Total not more than 0,5% Unsulfonated primary aromatic amines Not more than 0,01 % (calculated as aniline) Ether extractable matter Not more than 0,2% under neutral conditions Arsenic Not more than 3 mg/kg Lead Not more than 10 mg/kg Mercury Not more than 1 mg/kg Cadmium Not more than 1 mg/kg Heavy metals (as Pb) Not more than 40 mg/kg E 1 3 3 B R I L L I A N T BLUE FCF Synonyms CI Food Blue 2 Definition B r i l l i a n t B l u e F C F c o n s i s t s e s s e n t i a l l y o f d i s o d i u m a-(4-(N-ethyl-3sulfonatobenzylamino) phenyl)-a-(4-N -e thy l -3 s u l f o n a t o b e n z y l a m i n o ) c y c l o h e x a -2 , 5 -d i e n y l i d e n e ) toluene-2-sulfonate and its isomers and subsidiary colouring matters together with sodium chloride and/or sodium sulfate as the principal uncoloured components. Brilliant Blue FCF is described as the sodium salt. The calcium and the potassium salt are also permitted. Class Triarylmethane Colour Index No 42090 Einecs 223-339-8 Chemical names Disodium a-(4-(N-ethyl-3-sulfonatobenzylamino) phenyl)-a (4-N-ethyl-3sulfonatobenzylamino) cyclohexa-2,5-dienylidene) toluene-2-sulfonate Chemical formula C37H34N2Na2O9S3 Molecular weight 792,84 Assay Content not less than 85% total colouring matters, calculated as the sodium salt E 1%/1cm 630 at ca 630 nm in aqueous solution Description Reddish-blue powder or granules 28 [S.L.231.30 USE OF COLOURS IN FOODSTUFFS Identification A. Spectrometry Maximum in water at ca 630 nm B . B l u e s o l u t i o n i n water Purity Water insoluble matter Not more than 0,2% Subsidiary colour ing matters Not more than 6,0% O r g a n i c c o m p o u n d s o the r than co lour ing matters: S u m o f 2 -, 3 - a n d 4 - f o r m y l benzene sulfonic acids 3-((ethyl)(4-sulfophenyl)amino) methyl benzene sulfonic acid Not more than 1,5% Not more than 0,3% Leuco base Not more than 5,0% Unsulfonated primary aromatic amines Not more than 0,01% (calculated as aniline) Ether extractable matter Not more than 0,2% at pH 7 Arsenic Not more than 3 mg/kg Lead Not more than 10 mg/kg Mercury Not more than 1 mg/kg Cadmium Not more than 1 mg/kg Heavy metals (as Pb) Not more than 40 mg/kg E 140 (i) CHLOROPHYLLS Synonyms C1 Natural Green 3 , Magnesium Chlorophyl l , Magnesium Phaeophytin Definition Chlorophylls are obtained by solvent extraction of natural strains of edible plant material, grass, lucerne and nettle. During the subsequent removal of solvent, the naturally present co-ordinated m a g n e s i u m m a y b e w h o l l y o r p a r t l y r e m o v e d f r o m t h e chlorophyl ls to give the corresponding phaeophyt ins . The principal colouring matters are the phaeophytins and magnesium chlorophylls. The extracted product, from which the solvent has been removed, contains other pigments such as carotenoids as well as oils, fats and waxes derived from the source material. Only the following solvents may be used for the extraction: acetone, methyl ethyl ketone, dichloromethane, carbon dioxide, methanol, ethanol, propan-2-ol and hexane. Class Porphyrin Colour Index No 75810 Einecs Chlorophylls: 215-800-7, chlorophyll a: 207-536-6, Chlorophyll b: 208-2724 Chemical names The major colouring principles are: Phy ty l ( 13 2 R,17S,18S)-3- (8-e thyl -13 2 -methoxycarbonyl 2 , 7 , 1 2 , 1 8 - t e t r a m e t h y l - 13 ' -oxo-3 -v iny l - 13 1 - 1 3 2 - 1 7 , 1 8 t e t r ahydrocyc lopen ta [ a t ]po rphyr in - 17 -y l ) p rop iona t e , (Pheophytin a), or as the magnesium complex (Chlorophyll a) P h y t y l ( 1 3 2 R , 1 7 S , 1 8 S ) -3 -( 8 - e t h y l -7 f o r m y l - 1 3 2 methoxycarbonyl-2,12,18 trimethyl- 13'-oxo-3-vinyl- 131- 132 17,18-tetrahydrocyclopenta [at]porphyrin- 17-yl) propionate, (Pheophytin b), or as the magnesium complex (Chlorophyll b) . USE OF COLOURS IN FOODSTUFFS [S.L.231.30 29 Chemical formula Chlorophyll a (magnesium complex): C55H72MgN4O5 Chlorophyll a: C55H74N4O5 Chlorophyll b (magnesium complex): C55H70MgN4O6 Chlorophyll b: C55H72N4O6 Molecular weight Chlorophyll a (magnesium complex): 893,51 Chlorophyll a: 871,22 Chlorophyll b (magnesium complex): 907,49 Chlorophyll b: 885,20 Assay Content of total combined Chlorophylls and their magnesium complexes is not less than 10% E 1%/1cm 700 at ca 409 nm in chloroform Description Waxy solid ranging in colour from olive green to dark green depending on the content of co-ordinated magnesium Identification Spectrometry Maximum in chloroform at ca 409 nm Purity Solvent residues Acetone Methyl ethyl ketone Methanol Ethanol Propan-2-ol Hexane } Not morethan 50 mg/kg singly or in combination Dichloromethane: Not more than 10 mg/kg Arsenic Not more than 3 mg/kg Lead Not more than 10 mg/kg Mercury Not more than 1 mg/kg Cadmium Not more than 1 mg/kg Heavy metals (as Pb) Not more than 40 mg/kg E 140 (ii) CHLOROPHYLLS Synonyms C 1 N a t u r a l G r e e n 5 , S o d i u m C h l o r o p h y l l i n , P o t a s s i u m Chlorophyllin Definition T h e a l k a l i s a l t s o f c h l o r o p h y l l i n s a r e o b t a i n e d b y t h e saponification of a solvent extract of natural strains of edible plant material, grass, lucerne and nettle. The saponification removes the methyl and phytol ester groups and may part ial ly cleave the cyclopentenyl ring. The acid groups are neutralized to form the salts of potassium and/or sodium. Only the following solvents may be used for the extraction: acetone, methyl ethyl ketone, dichloromethane, carbon dioxide, methanol, ethanol, propan-2-ol and hexane. Class Porphyrin Colour Index No 75815 Einecs 287-483-3 Chemical names The major colouring principles in their acid forms are: 3- (1 0-carboxyla to-4-e thyl - 1 ,3 ,5 .8- te t ramethyl -9-oxo-2 vinylphorbin-7-yl) propionate (chlorophyllin a) and 3-(10-carboxylato-4-ethyl-3-formyl- 1,5,8-trimethyl-9-oxo -2 vinylphorbin-7-yl) propionate (chlorophyllin b) Depending on the degree of hydrolysis the cyclopentenyl ring may be cleaved with the resultant production of a third carboxyl function. Magnesium complexes may also be present. 30 [S.L.231.30 USE OF COLOURS IN FOODSTUFFS Chemical formula Chlorophyllin a (acid form): C34H34N4O5 Chlorophyllin b (acid form): C34H32N4O6 Molecular weight Chlorophyllin a: 578,68 Chlorophyllin b: 592,66 Each may be increased by 18 daltons if the cyclopentenyl ring is cleaved. Assay Content of total chlorophyllins is not less than 95% of the sample dried at ca 100° for 1 hour. E 1%/1cm 700 at ca 405 nm in aqueous solution at pH 9 E 1%/1cm 140 at ca 653 nm in aqueous solution at pH 9 Description Dark green to blue/black powder Identification Spectrometry Maximum in aqueous phosphate buffer at pH 9 at ca 405 nm and at ca 653 nm Purity Solvent residues Acetone Methyl ethyl ketone Methanol Ethanol Propan-2-ol Hexane } Not more than 50 mg/kg, singly or in combination Dichloromethane: Not more than 10 mg/kg Arsenic Not more than 3 mg/kg Lead Not more than 10 mg/kg Mercury Not more than 1 mg/kg Cadmium Not more than 1 mg/kg Heavy metals (as Pb) Not more than 40 mg/kg E 1 4 1 ( i ) C O P P E R C O M P L E X E S O F CHLOROPHYLLS Synonyms C1 Natural Green 3, Copper Chlorophyll, Copper Phaeophytin Definition Copper chlorophylls are obtained by addition of a salt of copper to the substance obtained by solvent extraction of natural strains of edible plant material, grass, lucerne, and nettle. The product, from which the solvent has been removed, contains other pigments such as carotenoids as well as fats and waxes derived from the source mate r ia l . The p r inc ipa l co lour ing mat te r s a re the copper phaeophytins. Only the following solvents may be used for the extraction: acetone, methyl ethyl ketone, dichloromethane, carbon dioxide, methanol, ethanol, propan-2-ol and hexane. Class Porphyrin Index No 75815 Einecs Copper ch lo rophy l l a : 239-830-5 ; copper ch lo rophy l l b : 246-020-5 Chemical names [Phytyl (132R,17S,18S)-3-(8-ethyl- 132-methoxycarbonyl-2,7, 1 2 , 1 8 t e t r a m e t h y l -1 3 ' -o x o -3 - v i n y l - 1 3 1 -1 3 2 1 7 , 1 8 tetrahydrocyclopenta [at]-porphyrin- 17-yl) propionate] copper (II) (Copper chlorophyll a) [ P h y t y l ( 1 3 2 R , 1 7 S , 1 8 S ) -3 -( 8 - e t h y l - 7 f o r m y l - 1 3 2 methoxycarbonyl - 2,12,18 trimethyl- 13'-oxo-3-vinyl- 131- 132 17,18-tetrahydrocyclopenta [at]porphyrin-17-yl) propionate] copper (II) (Copper chlorophyll b) Chemical formula Copper chlorophyll a: C55H72Cu N4O5 Copper chlorophyll b: C55H70Cu N4O6 USE OF COLOURS IN FOODSTUFFS [S.L.231.30 31 Molecular weight Copper chlorophyll a: 932,75 Copper Chlorophyll b: 946,73 Assay Content of total copper Chlorophylls is not less than 10% E 1%/1cm 540 at ca 422 nm in chloroform E 1%/1cm 300 at ca 652 nm in chloroform Description Waxy solid ranging in colour from blue green to dark green depending on the source material Identification Spectrometry Maximum in chloroform at ca 422 nm and at ca 652 nm Purity Solvent residues Acetone Methyl ethyl ketone Methanol Ethanol Propan-2-ol Hexane } Not more than 50 mg/kg, singly or in combination Dichloromethane: Not more than 10 mg/kg Arsenic Not more than 3 mg/kg Lead Not more than 10 mg/kg Mercury Not more than 1 mg/kg Cadmium Not more than 1 mg/kg Copper ions Not more than 200 mg/kg Total copper Not more than 8,0% of the total copper phaeophytins E 1 4 1 ( i i ) C O P P E R C O M P L E X E S O F CHLOROPHYLLINS Synonyms Sodium Copper Chlorophyllin, Potassium Copper Chlorophyllin, Cl Natural Green 5 Definition The alkali salts of copper chlorophyllins are obtained by the addition of copper to the product obtained by the saponification of a solvent extraction of natural strains of edible plant material, grass, lucerne, and nettle; the saponification removes the methyl and phytol ester groups and may partially cleave the cyclopentenyl ring. After addition of copper to the purified chlorophyllins, the acid groups are neutralized to form the salts of potassium and/or sodium. Only the following solvents may be used for the extraction: acetone, methyl ethyl ketone, dichloromethane, carbon dioxide methanol, ethanol, propan2-ol and hexane. Class Porphyrin Colour Index No 75815 Einecs Chemical names The major colouring principles in their acid forms are: 3 - ( 1 0 - C a r b o x y l a t o -4 - e t h y l - 1 , 3 , 5 , 8 -t e t r a m e t h y l -9-oxo-2 v i n y l p h o r b i n - 7 y l ) p r o p i o n a t e , c o p p e r c o m p l e x ( C o p p e r chlorophyllin a) and 3-(10-Carboxylato-4-ethyl-3-formyl- 1,5,8-trimethyl-9-oxo-2 v i n y l p h o r b i n 7 - y l ) p r o p i o n a t e , c o p p e r c o m p l e x ( C o p p e r chlorophyllin b) Chemical formula Copper chlorophyllin a (acid form): C34H32Cu N4O5 Copper chlorophyllin b (acid form): C34H30Cu N4O6 Molecular weight Copper chlorophyllin a: 640,20 Copper chlorophyllin b: 654,18 Each may be increased by 18 daltons if the cyclopentenyl ring is cleaved. 32 [S.L.231.30 USE OF COLOURS IN FOODSTUFFS Assay Content of total copper chlorophyllins is not less than 95% of the sample dried at 100°C for 1 h. E 1%/1cm 565 at ca 405 nm in aqueous phosphate buffer at pH 7,5 E 1%/1cm 145 at ca 630 nm in aqueous phosphate buffer at pH 7,5 Description Dark green to blue/black powder Identification Spectrometry Maximum in aqueous phosphate buffer at pH 7,5 at ca 405 nm and at 630 nm Purity Solvent residues Acetone Methyl ethyl ketone Methanol Ethanol Propan-2-ol Hexane } Not more than 50 mg/kg, singly or in combination Dichloromethane: Not more than 10 mg/kg Arsenic Not more than 3 mg/kg Lead Not more than 10 mg/kg Mercury Not more than 1 mg/kg Cadmium Not more than 1 mg/kg Copper ions Not more than 200 mg/kg Total copper Not more than 8,0% of the total copper chlorophyllins E 142 GREEN S Synonyms C1 Food Green 4, Brilliant Green BS Definition G r e e n S c o n s i s t s e s s e n t i a l l y o f s o d i u m N - [ 4 - ( d i m e t h y l a m i n o ) p h e n y i l ] , h y d r o x y -3 , 6 -d i su l fo - 1 naphthaleny) methylene]-2,5-cyclohexadien- 1 ylidene]-N methylmethanaminium and subsidiary colouring matters together with sodium chloride and/or sodium sulphate as the principal uncoloured compounds. Green S is described as the sodium salt. The calcium and the potassium salt are also permitted. Class Triarylmethane Colour Index No 44090 Einecs 221 -409-2 Chemical names Sodium N- [4- [ [4-(dimethylamino)phenyl](2-hydroxy-3,6 disulfo-1 naphthalenyl)-methylene]-2,5-cyclohexadien- 1 ylidene]-N-methylmethanaminium Sodium 5-[4-dimethylamino-a-(4-dimethyliminocyclohexa-2,5 dienyl idenebenzyl]-6-hydroxy-7-sulfonato-naphthalene-2 sulfonate (alternative chemical name). Chemical formula C27H25N2NaO7S2 Molecular weight 576,63 Assay Content not less than 80% total colouring matters calculated as the sodium salt E 1%/1cm 1 720 at ca 632 nm in aqueous solution Description Dark blue or dark green powder or granules Identification A. Spectrometry Maximum in water at ca 632 nm B . B l u e o r g r e e n solution in water Purity USE OF COLOURS IN FOODSTUFFS [S.L.231.30 33 Water insoluble matter Not more than 0,2% Subsidiary colour ing matters Not more than 1,0% O r g a n i c c o m p o u n d s o the r than co lour ing matters: 4 , 4 ' -b i s ( d i m e t h y l a m i n o ) b e n z h y d r y l alcohol Not more than 0,1% 4 , 4 ' -b i s ( d i m e t h y l amino) benzophenone Not more than 0,1% 3-hydroxynaphthalene 2, 7-disulfonic acid Not more than 0,2% Leuco base Not more than 5,0% Unsulfonated primary aromatic amines Not more than 0,01% (calculated as aniline) Ether extractable matter Not more than 0,2% under neutral conditions Arsenic Not more than 3 mg/kg Lead Not more than 10 mg/kg Mercury Not more than 1 mg/kg Cadmium Not more than 1 mg/kg Heavy metals (as Pb) Not more than 40 mg/kg E 150a PLAIN CARAMEL Definition Plain caramel is prepared by the controlled heat treatment of carbohydrates (commercially available food grade nutritive sweeteners which are the monomers glucose and fructose and/or polymers thereof, e.g. glucose syrups, sucrose, and/or invert syrups, and dextrose). To promote caramelization, acids, alkalis and salts may be employed, with the exception of ammonium compounds and sulphites. Einecs 232-435-9 Description Dark brown to black liquids or solids Purity Colour bound by DEAE cellulose Not more than 50% C o l o u r b o u n d b y phosphoryl cellulose Not more than 50% Colour intensity (1) 0,01 - 0,12 Total nitrogen Not more than 0,1% Total sulphur Not more than 0,2% Arsenic Not more than 1 mg/kg Lead Not more than 2 mg/kg Mercury Not more than 1 mg/kg Cadmium Not more than 1 mg/kg Heavy metals (as Pb) Not more than 25 mg/kg (1) Colour intensity is defined as the absorbance of a 0,1% (w/v) solution of caramel colour solids in water in a 1 cm cell at 610 nm. 34 [S.L.231.30 USE OF COLOURS IN FOODSTUFFS E 1 5 0 b C A U S T I C S U L P H I T E CARAMEL Definition Caustic sulphite caramel is prepared by the controlled heat treatment of carbohydrates (commercially available food grade nutritive sweeteners which are the monomers glucose and fructose and/or polymers thereof, e.g. glucose syrups, sucrose, and/or invert syrups, and dextrose) with or without acids or alkalis, in the presence of sulphite compounds (sulphurous acid, potassium sulphite, potassium bisulphite, sodium sulphite and sodium bisulphite); no ammonium compounds are used. Einecs 232-435-9 Description Dark brown to black liquids or solids Purity Colour bound by DEAE cellulose More than 50% Colour intensity (1) 0,05 -0,13 Total nitrogen Not more than 0,3% (2) Sulphur dioxide Not more than 0,2% (2) Total sulphur 0,3 - 3,5% (2) S u l p h u r b o u n d b y DEAE cellulose More than 40% A b s o r b a n c e r a t i o o f colour bound by DEAE cellulose 19-34 Absorbance ratio (A 280/560) Greater than 50 Arsenic Not more than 1 mg/kg Lead Not more than 2 mg/kg Mercury Not more than 1 mg/kg Cadmium Not more than 1 mg/kg Heavy metals (as Pb) Not more than 25 mg/kg (1) Colour intensity is defined as the absorbance of a 0,1% (w/v) solution of caramel colour solids in water in a 1 cm cell at 610 nm. (2) Expresscd on equivalent colour basis i.e. is expressed in terms of a product having, a colour intensity of 0,1 absorbance units. E 1 5 0 c A M M O N I A CARAMEL Definition Ammonia caramel is prepared by the controlled heat treatment of carbohydrates (commercially available food grade nutritive sweeteners which are the monomers glucose and fructose and/or polymers thereof, e.g. glucose syrups, sucrose, and/or invert syrups, and dextrose) with or without acids or alkalis, in the presence of ammonium compounds (ammonium hydroxide, ammonium carbonate , ammonium hydrogen carbonate and ammonium phosphate); no sulphite compounds are used. Einecs 232-435-9 Description Dark brown to black liquids or solids Purity Colour bound by DEAE cellulose Not more than 50% USE OF COLOURS IN FOODSTUFFS [S.L.231.30 35 C o l o u r b o u n d b y phosphoryl cellulose More than 50% Colour intensity (1) 0,08 - 0,36 Ammoniacal nitrogen Not more than 0,3% (2) 4-methylimidazole Not more than 250 mg/kg (2) 2-acetyl-4-tetrahydroxy butylimidazole Not more than 10 mg/kg (2) Total sulphur Not more than 0,2% (2) Total nitrogen 0,7 - 3,3% (2) A b s o r b a n c e r a t i o o f c o l o u r b o u n d b y phosphoryl cellulose 13-35 Arsenic Not more than 1 mg/kg Lead Not more than 2 mg/kg Mercury Not more than 1 mg/kg Cadmium Not more than 1 mg/kg Heavy metals (as Pb) Not more than 25 mg/kg (1) Colour intensity is defined as the absorbance of a 0,1% (w/v) solution of caramel colour solids in water in a 1 cm cell at 610 nm. (2) Expressed on equivalent colour basis i.e. is expressed in terms of a product having a colour intensity of 0,1 absorbance units. E 1 5 0 d S U L P H I T E A M M O N I A CARAMEL Definition Sulphite ammonia caramel is prepared by the controlled heat treatment of carbohydrates (commercially available food grade nutritive sweeteners which are the monomers glucose and fructose and/or polymers thereof, (e.g. glucose syrups, sucrose, and/or invert syrups, and dextrose) with or without acids or alkalis in the presence of both sulphite and ammonium compounds (sulphurous acid, potassium sulphite, potassium bisulphite, sodium sulphite, sodium bisulphite, ammonium hydroxide, ammonium carbonate, a m m o n i u m h y d r o g e n c a r b o n a t e , a m m o n i u m p h o s p h a t e , ammonium su lpha te , ammonium su lph i te and ammonium hydrogen sulphite). Einecs 232-435-9 Description Dark brown to black liquids or solids Purity Colour bound by DEAE cellulose More than 50% Colour intensity (1) 0,10 - 0,60 Ammoniacal nitrogen Not more than 0,6% (2) Sulphur dioxide Not more than 0,2% (2) 4-methylimidazole Not more than 250 mg/kg (2) Total nitrogen 0,3 - 1,7% (2) Total sulphur 0,8-2,5%(2) Nitrogen/sulphur ratio of alcohol precipitate 0,7 - 2,7 A b s o r b a n c e r a t i o o f alcohol precipitate (3) 8 - 14 36 [S.L.231.30 USE OF COLOURS IN FOODSTUFFS Absorbance ratio (A 280/560) Not more than 50 Arsenic Not more than 1 mg/kg Lead Not more than 2 mg/kg Mercury Not more than 1 mg/kg Cadmium Not more than 1 mg/kg Heavy metals (as Pb) Not more than 25 mg/kg (1) Colour intensity is defined as the absorbance of a 0.1% (w/v) solution of caramel colour solids in water in a 1 cm cell at 610 nm. (2) Expressed on equivalent colour basis i.e. is expressed in terms of a product having a colour intensity of 0.1 absorbance units. (3) Absorbance ratio of alcohol precipitate is defined as the absorbance of the precipitate at 280 nm divided by the absorbance at 560 nm (1 cm cell). E 1 5 1 B R I L L I A N T BLACK BN, BLACK PN Synonyms C1 Food Black 1 Definition Bri l l ian t Black BN cons is t s essent ia l ly of te t rasodium-4 acetamido-5hydroxy-6[7-sulfonato-4-(4-sulfonatophenylazo)- 1 naphthylazo] naphtha lene- 1 ,7-d isu l fonate and subs id iary colouring matters together with sodium chloride and/or sodium sulfate as the principal uncoloured components. Brilliant Black BN is described as the sodium salt. The calcium and the potassium salt are also permitted. Class Bisazo Colour Index No 28440 Einecs 219-746-5 Chemical names T e t r a s o d i u m 4 -a c e t a m i d o - 5 - h y d r o x y -6 [ 7 - s u l f o n a t o -4 (4-su l fona tophenylazo) -1-naphthy lazo] naph tha lene-1 ,7 disulfonate Chemical formula C28H17N5Na4O14S4 Molecular weight 867,69 Assay Content not less than 80% total colouring matters calculated as the sodium salt E 1%/1cm 530 at ca 570 nm in solution Description Black powder or granules Identification A. Spectrometry Maximum in water at ca 570 nm B. Black-bluish solu tion in water Purity Water insoluble matter Not more than 0,2% Subsidiary colour ing matters Not more than 10% (expressed on the dye content) O r g a n i c c o m p o u n d s o the r than co lour ing matters: USE OF COLOURS IN FOODSTUFFS [S.L.231.30 37 4-acetamido-5-hydroxynaphtha lene-1,7-disulfonic acid 4-amino-5-hydroxynaphthalene 1,7-disulfonic acid 8-aminonaphthalene-2-sulfonic acid 4,4 -di azoaminodi-(benzenesul fonic acid) } Total not more than 0,8% Unsulfonated primary aromatic amines Not more than 0,01% (calculated as aniline) Ether extractable matter Not more than 0,.2% under neutral conditions Arsenic Not more than 3 mg/kg Lead Not more than 10 mg/kg Mercury Not more than 1 mg/kg Cadmium Not more than 1 mg/kg Heavy metals (as Pb) Not more than 40 mg/kg E 1 5 3 V E G E T A B L E CARBON Synonyms Vegetable black Definition Vegetable carbon is produced by the carbonization of vegetable material such as wood, cellulose residues, peat and coconut and other shells. The raw material is carbonized at high temperatures. It consists essentially of finely divided carbon. It may contain minor amounts of nitrogen, hydrogen and oxygen. Some moisture may be absorbed on the product after manufacture. Colour Index No 77266 Einecs 215-609-9 Chemical names Carbon Chemical formula C Molecular weight 12,01 Assay Content not less than 95% of carbon calculated on an anhydrous and ashfree basis Description Black powder, odourless and tasteless Identification A. Solubility Insoluble in water and organic solvents B. Burning When heated to redness it burns slowly without a flame Purity Ash (Total) Not more than 4,0% (ignition temperature: 625°C) Arsenic Not more than 3 mg/kg Lead Not more than 10 mg/kg Mercury Not more than 1 mg/kg Cadmium Not more than 1 mg/kg Heavy metals (as Pb) Not more than 40 mg/kg P o l y a r o m a t i c hydrocarbons The extract obtained by extraction of 1 g of the product with 10 g pure cyclohexane in a continuous extraction apparatus shall be colourless, and the fluorescence of the extract in ultraviolet light shall not be more intense than that of a solution of 0,100 mg of quinine sulfate in 1 000 ml of 0,01 M sulphuric acid. Loss on drying Not more than 12% (120°C, 4 hrs) Alkali soluble matter The filtrate obtained by boiling 2 g of the sample with 20 ml N sodium hydroxide and filtering shall be colourless 38 [S.L.231.30 USE OF COLOURS IN FOODSTUFFS E 154 BROWN FK Synonyms Cl Food Brown 1 Definition Brown FK consists essentially of a mixture of: I sodium 4-(2,4-diaminophenylazo) benzenesulfonate II sodium 4-(4,6-diamino-m-tolylazo) benzenesulfonate III disodium 4,4'-(4,6-diamino- 1,3-phenylenebisazo)di (benzenesulfonate) IV disodium 4,4'-(2,4-diamino- 1,3-phenylenebisazo)di (benzenesulfonate) V disodium 4,4'-(2,4-diamino-5-methyl-1,3-phenylenebisazo) di (benzenesulfonate) VI trisodium 4,4',4''-(2,4-diaminobenzene-1,3,5-trisazo)tri (benzenesulfonate) and subsidiary colouring matters together with water, sodium chlor ide and/or sodium sul fa te as the pr inc ipal uncoloured components. Brown FK is described as the sodium salt. The calcium and the potassium salt are also permitted. Class Azo (a mixture of mono-, bis- and trisazo colours) Einecs Chemical names A mixture of: I sodium 4-(9,4-diaminophenylazo) benzenesulfonate II sodium 4-(4,6-diamino-m-tolylazo) benzenesulfonate III disodium 4,4'-(4.6-diamino- 1,3-phenylenebisazo) di (benzenesulfonate) IV disodium 4,4'-(2,4-diamino-1,3-phenylenebisazo) di (benzenesulfonate) V disodium 4,4'-(2,4-diamino-5-methyl-1,3-phenylenebisazo) di (benzenesulfonate) VI trisodium 4,4',4''-(2,4-diaminobenzene-1,3,5-trisazo)tri (benzenesulfonate) Chemical formula I C12H11N4NaO3S II C13H13N4NaO3S III C18H14N6Na2O6S2 IV C18H14N6Na2O6S2 V C19H16N6Na2O6S2 VI C24H17N8Na3O9S3 Molecular weight I 314,30 II 328,33 III 520,46 IV 520,46 V 534,47 VI 726,59 Assay Content not less than 70% total colouring matters Of the total colouring matters present the proportions of the components shall not exceed: I 26% II 17% III 17% IV 16% V 20% VI 16% Description Red-brown powder or granules Identification Orange to reddish solution Purity Water insoluble matter Not more than 0,2% USE OF COLOURS IN FOODSTUFFS [S.L.231.30 39 Subsidiary colour ing matters Not more than 3,5% O r g a n i c c o m p o u n d s o the r than co lour ing matters: 4 -a m i n o b e n z e n e - 1 sulfonic acid Not more than 0,7% m -phenylenediamine a n d 4 - m e t h y l - m phenylenediamine Not more than 0,35% Unsulfonated primary aromatic amines other t h a n m - p h e n y l e n e d i a m i n e a n d 4 me thy l -m-pheny lene diamine Not more than 0,007% (calculated as aniline) Ether extractable matter From a solution of pH7, not more than 0,2% Arsenic Not more than 3 mg/kg Lead Not more than 10 mg/kg Mercury Not more than 1 mg/kg Cadmium Not more than 1 mg/kg Heavy metals (as Pb) Not more than 40 mg/kg E 155 BROWN HT Synonyms C1 Food Brown 3 Definition B r o w n H T c o n s i s t s e s s e n t i a l l y o f d i s o d i u m 4,4'-(2,4-dihydroxy-5hydroxymethyl-1,3-phenylene bisazo) di (naphthalene-1-sulfonate) and subsidiary colouring matters together with sodium chloride and/or sulfate as the principal uncoloured components. Brown HT is described as the sodium sal t . The calcium and potassium salt are also permitted. Class Bisazo Colour Index No 20285 Einecs 224-924-0 Chemical names Disodium 4,4'-(2,4-dihydroxy-5-hydroxymethvl-1,3-phenylene bisazo) di (naphthalene- 1 -sulfonate) Chemical formula C27H18N4Na2O9S2 Molecular weight 652,57 Assay Content not less than 70% total colouring matters calculated as the sodium salt. E 1%/1cm 403 at ca 460 nm in aqueous solution at pH 7 Description Reddish-brown powder or granules Identification A. Spectrometry Maximum in water of pH 7 at ca 460 nm B. Brown solut ion in water Purity Water insoluble matter Not more than 0,2% Subsidiary colour ing matters Not more than 10% (TLC method) 40 [S.L.231.30 USE OF COLOURS IN FOODSTUFFS O r g a n i c c o m p o u n d s o the r than co lour ing matters: 4-aminonaphthalene 1-sulfonic acid Not more than 0,7% Unsulfonated primary aromatic amines Not more than 0,01% (calculated as aniline) Ether extractable matter Not more than 0,2% in a solution of pH 7 Arsenic Not more than 3 mg/kg Lead Not more than 10 mg/kg Mercury Not more than 1 mg/kg Cadmium Not more than 1 mg/kg Heavy metals (as Pb) Not more than 40 mg/kg E 1 6 0 a ( i ) M I X E D CAROTENES Synonyms C1 Food Orange 5 Definition Mixed carotenes are obtained by solvent extraction of natural strains of edible plants, carrots, vegetable oils, grass, alfalfa (lucerne) and nettle. The main colouring principle consists of carotenoids of which beta-carotene accounts for the major part. alpha-,gamma-carotene and other pigments may be present. Besides the colour pigments, this substance may contain oils, fats and waxes naturally occuring in the source material. Only the following solvents may be used in the extraction: acetone, methyl ethyl ketone, methanol, ethanol, propan-2-ol, hexane, dichloromethane and carbon dioxide. Class Carotenoid Colour Index No 75130 Einecs 230-636-6 Chemical names Chemical formula ß-Carotene: C40H56 Molecular weight ß-Carotene: 536,88 Assay Content of carotenes (calculated as beta-carotene is not less than 5%. For products obtained by extraction of vegetable oils: not less than 0,2% in edible fats E 1%/1cm 2 500 at ca 440-457nmincyclohexane 1cm. Identification Spectrometry Maximum in cyclohexane at 440 - 457 nm and 470 nm - 486 nm Purity Solvent residues Acetone Methlethyl ketone Methanol Propan-2-ol Hexane Ethanol } Not more than 50 mg/kg, singly or in combination Dichloromethane: not more than 10 mg/kg Arsenic Not more than 3 mg/kg Lead Not more than 10 mg/kg Mercury Not more than 1 mg/kg Cadmium Not more than 1 mg/kg Heavy metals (as Pb) Not more than 40 mg/kg USE OF COLOURS IN FOODSTUFFS [S.L.231.30 41 E 160a (ii) BETA-CAROTENE Synonyms C1 Food Orange 5 Definition These specifications apply predominantly to all bans isomer of carotene together with minor amounts of other carotenoids. Diluted and stabilized preparations may have different cis/trans isomer ratios. Class Carotenoid Colour Index No 40800 Einecs 230-636-6 Chemical names ß-Carotene, ß, ß-Carotene Chemical formula C40H56 Molecular weight 536,88 Assay Not l e s s than 96% to ta l co lour ing mat t e r s ( expressed as ß-carotene) E 1%/1cm 2 500 at ca 453 - 456 nm in cyclohexane Description Red to brownish-red crystals or crystalline powder Identification Spectrometry Maximum in cyclohexane at ca 453 - 456 nm Purity Sulphated ash Not more than 0,2% Subsidiary colour ing matters Carotinoids other than ß-carotene not more than 3,0% of total colouring matters Arsenic Not more than 3 mg/kg Lead Not more than 10 mg/kg Mercury Not more than 1 mg/kg Cadmium Not more than 1 mg/kg Heavy metals (as Pb) Not more than 40 mg/kg E 1 6 0 b A N N A T T O , BIXIN, NORBIXIN Synonyms C1 Natural Orange 4 Definition Class Carotenoid Colour Index No 75120 Einecs Annatto: 215-735-4; annatto seed extract; 289-561-2: bixin: 230-248-7 Chemical names Bixin: 6'-Methylhydrogen-9'-cis-6,6'-diapocarotene-6,6'-dioate 6'-Methylhydrogen-9'-trans-6,6'-diapocarotene-6,6'-dioate Norbixin: 9'Cis-6,6'-diapocarotene-6,6'-dioic acid 9'-Trans-6,6'-diapocarotene-6,6'-dioic acid Chemical formula Bixin: C25H30O4 Norbixin: C24H28O4 Molecular weight Bixin: 394,51 Norbixin: 380,48 Description Reddish-brown powder, suspension or solution Identification Spectrometry Bixin: maximum in chloroform at ca 502 nm Norbixin: maximum in dilute KOH solution at ca 482 nm 42 [S.L.231.30 USE OF COLOURS IN FOODSTUFFS ( i ) Solvent ext rac ted bixin and norbixin Definition Bixin is prepared by the extraction of the outer coating of the seeds of the annatto tree (Bixa orellana L.) with one or more of the f o l l o w i n g s o l v e n t s : a c e t o n e , m e t h a n o l , h e x a n e o r dichloromethane, carbon dioxide followed by the removal of the solvent. Norbixin is prepared by hydrolysis by aqueous alkali of the extracted bixin. Bixin and norbixin may contain other materials extracted from the annatto seed. The bixin powder contains several coloured components, the major single one being bixin, which may be present in both cis and trans- forms. Thermal degradation products of bixin may also be present. The norbixin powder contains the hydrolysis product of bixin, in the form of the sodium or potassium salts as the major colouring principle. Both cis- and trans-forms may be present. Assay Content of bixin powders not less than 75% total carotenoids calculated as bixin. Content of norbixin powders not less than 25% total carotenoids calculated as norbixin Bixin: E 1%/1cm 2 870 at ca 502 nm in chloroform Norbixin: E 1%/1cm 2 870 at ca 482 nm in KOH solution Purity Solvent residues Acetone Methanol Hexane } not more than 50 mg/kg, singly or in combination Dichloromethane: not more than 10 mg/kg Arsenic Not more than 3 mg kg Lead Not more than 10 mg/kg Mercury Not more than 1 mg/kg Cadmium Not more than 1 mg/kg Heavy metals (as Pb) Not more than 40 mg/kg (i i ) Al lcul i extracted annatto Definition Water soluble annato is prepared by extraction with aqueous alkali (sodium or potassium hydroxide) of the outer coating of the seeds of the annatto tree (Bixa orellana L.) Water soluble annatto contains norbixin, the hydrolysis product of bixin, in the form of the sodium or potassium salts, as the major colouring principle. Both cis- and trans- forms may be present. Assay Contains not less than 0.1% of total carotenoids expressed as norbixin Norbixin: E 1%/1cm 2 870 at ca 482 nm in KOH solution Purity Arsenic Not more than 3 mg/kg Lead Not more than 10 mg/kg Mercury Not more than 1 mg/kg Cadmium Not more than 1 mg/kg Heavy metals (as Pb) Not more than 40 mg/kg ( i i i ) O i l e x t r a c t e d annatto USE OF COLOURS IN FOODSTUFFS [S.L.231.30 43 Definition Annatto extracts in oil, as solution or suspension, are prepared by extraction of the outer coating of the seeds of the annatto tree (Bixa arellana L.) with edible vegetable oil. Annatto extract in oil contains several coloured components, the major single one being bixin, which may be present in both cis- and trans-forms. Thermal degradation products of bixin may also be present. Assay Contains not less than 0,1% of total carotenoids expressed as bixin Bixin: E 1%/1cm 2 870 at ca 502 nm in chloroform Purity Arsenic Not more than 3 mg/kg Lead Not more than 10 mg/kg Mercury Not more than 1 mg/kg Cadmium Not more than 1 mg/kg Heavy metals (as Pb) Not more than 40 mg/kg E 1 6 0 c P A P R I K A E X T R A C T , C A P S A N T H I N , CAPSORUBIN Synonyms Paprika Oleoresin Definition Paprika extract is obtained by solvent extraction of the natural strains of paprika, which consists of the ground fruits pods, with or without seeds, of Capsicum annuum L., and contains the major colouring principles of this spice. The major colouring principles are capsanthin and capsorubin. A wide variety of other coloured compounds is known to be present. Only the fol lowing solvents may be used in the extract ion: methanol,ethanol, acetone, hexane, dichloromethane, ethyl acetate and carbon dioxide. Class Carotenoid Einecs Capsanthin: 207-364-1, capsorubin: 207-425-2 Chemical names Capsanthin: (3R, 3'S, 5'R)-3,3'-dihydroxy-ß,k-carotene-6-one Capsorubin: (3S, 3'S, 5R 5R')-3,3' -dihydroxy-k,k-carotene-6,6' dione Chemical formula Capsanthin: C40H56O3 Capsorubin: C40H56O4 Molecular weight Capsanthin: 584,85 Capsorubin: 600,85 Assay Paprika extract: content not less than 7,0% carotenoids Capsanthin/capsorubin: not less than 30% of total carotenoids E 1%/1cm 2 100 at ca 462 nm in acetone Description Dark-red viscous liquid Identification A. Spectrometry Maximum in acetone at ca 462 nm B. Colour reaction A deep blue colour is produced by adding one drop of sulfuric acid to one drop of sample in 2 - 3 drops of chloroform Purity Solvent residues Ethyl acetate Methanol Ethanol Acetone Hexane } Not more than 50 mg/kg, singly or in combination Dichloromethane: not more than 10 mg/kg Capsaicin Not more than 250 mg/kg 44 [S.L.231.30 USE OF COLOURS IN FOODSTUFFS Arsenic Not more than 3 mg/kg Lead Not more than 10 mg/kg Mercury Not more than 1 mg/kg Cadmium Not more than 1 mg/kg Heavy metals (as Pb) Not more than 40 mg/kg E 160d LYCOPENE Synonyms Natural Yellow 27 Definition Lycopene is obtained by solvent extraction of the natural strains of red tomatoes (Lycopersicon esculentum L.) with subsequent removal of the solvent. Only the following solvents may be used: d ich loromethane , ca rbon d iox ide , e thy l ace ta te , ace tone , propan-2-ol, methanol, ethanol, hexane. The major colouring principle of tomatoes is Iycopene, minor amounts of other carotenoid pigments may be present. Beside the other colour pigments the product may contain oils, fats, waxes, and flavour components naturally occurring in tomatoes. Class Carotenoid Colour Index No. 75125 Chemical names Lycopene, ψ,ψ-carotene Chemical formula C40H56 Molecular weight 536,85 Assay Content not less than 5% total colouring matters E 1%/1cm 3 450 at ca 472 nm in hexane Description Dark red viscous liquid Identification Spectrometry Maximum in hexane at ca 472 nm Purity Solvent residues Ethyl acetate Methanol Ethanol Acetone Hexane Propan-2-ol } Not more than 50 mg/kg, singly or in combination Dichloromethane: not more than 10 mg/kg Sulphated ash Not more than 0,1% Arsenic Not more than 3 mg/kg Lead Not more than 10 mg/kg Mercury Not more than 1 mg/kg Cadmium Not more than 1 mg/kg Heavy metals (as Pb) Not more than 40 mg/kg E 160c BETA-APO-8' CAROTENAL (C30) Synonyms C1 Food Orange 6 Definition These specifications apply to predominantly all bans isomer of ß-apo-8 ' -ca ro tena l toge ther wi th minor amounts o f o ther carotenoids. Diluted and stabilized forms are prepared from ß-apo-8' -carotenal meeting these specifcations and include solutions or suspensions of ß-apo-8'carotenal in edible fats or oils, emulsions and water dispersible powders. These preparations may have different cis/trans isomer ratios. USE OF COLOURS IN FOODSTUFFS [S.L.231.30 45 Class Carotenoid Colour Index No. 40820 Einecs 214-171-6 Chemical names ß-Apo-8' -carotenal, Trans-ß-apo-8' carotene-aldehyde Chemical formula C30H40O Molecular weight 416,65 Assay Not less than 96% of total colouring matters E 1%/1cm 2 640 at ca 460 - 462 nm in cyclohexane Description Dark violet crystals with metallic lustre or crystalline powder Identification Spectrometry Maximum in cyclohexane at 460 - 462 nm Purity Sulphated ash Not more than 0,1% Subsidiary colour ing matters Carotenoids other than ß-apo-8' -carotenal: not more than 3,0% of total colouring matters Arsenic Not more than 3 mg/kg Lead Not more than 10 mg/kg Mercury Not more than 1 mg/kg Cadmium Not more than 1 mg/kg Heavy metals (as Pb) Not more than 10 mg/kg E 160f ETHYL ESTER O F B E T A A P O -8 ' CAROTENOIC ACID (C30) Synonyms C1 Food Orange 7, ß-apo-8' -carotenoic ester Definition These specifications apply to predominantly all bans isomer of ß-apo-8'carotenoic acid ethyl ester together with minor amounts of other carotenoids. Diluted and stabilized forms are prepared from ß-apo-8 -carotenoic acid ethyl ester meeting these specifications and include solutions or suspensions of ß-apo-8' -carotenoic acid ethyl ester in edible fats or oils, emulsions and water dispersible powders. These preparations may have different cis/trans isomer ratios. Class Carotenoid Colour Index No. 40825 Einecs 214-173-7 Chemical names ß-Apo-8' -carotenoic acid ethyl ester, ethyl 8 -apo-ß-carotene-8 oate Chemical formula C32H44O2 Molecular weight 460,70 Assay Not less than 96% of total colouring matters E 1%/1cm 2 550 at ca 449 nm in cyclohexane Description Red to violet-red crystals or crystalline powder Identification Spectrometry Maximum in cyclohexane at ca 449 nm Purity Sulphated ash Not more than 0,1% Subsidiary colour ing matters Carotenoids other than ß-apo-8' -carotenoic acid ethyl ester: not more than 3,0% of total colouring matters 46 [S.L.231.30 USE OF COLOURS IN FOODSTUFFS Arsenic Not more than 3 mg/kg Lead Not more than 10 mg/kg Mercury Not more than 1 mg/kg Cadmium Not more than 1 mg/kg Heavy metals (as Pb) Not more than 40 mg/kg E 161 b LUTEIN Synonyms Mixed Carotenoids, Xanthophylls Definition Lutein is obtained by solvent extraction of the natural strains of edible fruits and plants, grass, lucerne (alfalfa) and tagetes erecta. The main colouring principle consists of carotenoids of which lutein and its fatty acid esters account for the major part. Variable amounts of carotenes will also be present. Lutein may contain fats, oils and waxes naturally occuring in the plant material. Only the fol lowing solvents may be used for the extract ion: methanol,ethanol, propan-2-ol, hexane, acetone, methyl ethyl ketone, dichloromethane and carbon dioxide Class Carotenoid Einecs 204-840-0 Chemical names 3 ,3' -dihydroxy-d-carotene Chemical formula C40H56O2 Molecular weight 568,88 Assay Content of total colouring matter not less than 4% calculated as lutein E 1%/1cm 2 550 at ca 445 nm in chloroform/ethanol (10 + 90) or in hexane/ethanol/acetone (80 + 10 + 10) Description Dark, yellowish brown liquid Identification Spectrometry Maximum in chloroform/ethanol (10 + 90) at ca 445 nm Purity Solvent residues Acetone Methyl ethyl ketone Ethanol Propan-2-ol Hexane } Not more than 50 mg/kg, singly or in combination Dichloromethane: not more than 10 mg/kg Arsenic Not more than 3 mg/kg Lead Not more than 10 mg/kg Mercury Not more than 1 mg/kg Cadmium Not more than 1 mg/kg Heavy metals (as Pb) Not more than 40 mg/kg E 161g CANTHAXANTHIN Synonyms C1 Food Orange 8 Definition These specifications apply to predominantly all bans isomers of canthaxanthin together with minor amounts of other carotenoids. Diluted and stabilized forms are prepared from canthaxanthin meeting these specifications and include solutions or suspensions of canthaxanthin in edible fats or oils, emulsions and water dispersible powders. These preparations may have different cis/ trans isomer ratios. USE OF COLOURS IN FOODSTUFFS [S.L.231.30 47 Class Carotenoid Colour Index No. 40850 Einecs 208-187-2 Chemical names ß-Carotene-4,4 ' -dione, canthaxanthin,4,4'-dioxo-ß-carotene Chemical formula C40H52O2 Molecular weight 564,86 Assay Not less than 96% of total colouring matters (expressed as canthaxanthin) E 1%/1cm 2 200 at ca 485 nm in chloroform at 468 - 472 nm in cyclohexane at 464 -467 nm in petroleum ether Description Deep violet crystals or crystalline powder Identification Spectrometry Maximum in chloroform at ca 485 nm Maximum in cyclohexane at 468 - 472 nm Maximum in petroleum ether at 464 - 467 nm Purity Sulphated ash Not more than 0,1% Subsidiary colour ing matters Carotenoids other than canthaxanthin: not more than 5,0% of total colouring matters Arsenic Not more than 3 mg/kg Lead Not more than 10 mg/kg Mercury Not more than 1 mg/kg Cadmium Not more than 1 mg/kg Heavy metals (as Pb) Not more than 40 mg/kg E 1 6 2 B E E T R O O T RED, BETANIN Synonyms Beet Red Definition Beet red is obtained from the roots of natural strains of red beets (Beta vulgaris L. var. rubra) by pressing crushed beet as press juice or by aqueous extract ion of shredded beet roots and subsequent enrichment in the active principle. The colour is composed of di f ferent pigments a l l belonging to the c lass betalaine. The main colouring principle consists of betacyanins (red) of which betanin accounts for 75 - 95%. Minor amounts of betaxanthin (yellow) and degradation products of betalaines (light brown) may be present. Besides the colour pigments the juice or extract consists of sugars, salts, and/or proteins naturallly occuring in red beets. The solution may be concentrated and some products may be refined in order to remove most of the sugars, salts and proteins. Class Betalaine Einecs 231-628-5 Chemical names (S-(R',R')-4-(2-(2-Carboxy-5(,8-D-glucopyranosyloxy)-2,3 d ihydro-6hydroxy-1 H- indo l - 1 -y l )e theny l ) -2 ,3 -d ihydro 2,6-pyridine-dicarboxylic acid; 1-(2-(2,6-dicarboxy- 1,2,3,4 tetrahydro-4-pyridylidene)ethylidene)-5-ß-D glucopyranosyloxy) 6- hydroxyindolium-2-carboxylate Chemical formula Betanin: C24H26N2O13 Molecular weight 550,48 Assay Content of red colour (expressed as betanine) is not less than 0,4% E 1%/1cm 1 120 at ca 535 nm in aqueous solution at pH 5 48 [S.L.231.30 USE OF COLOURS IN FOODSTUFFS Description Red or dark red liquid, paste, powder or solid Identification Spectrometry Maximum in water of pH 5 at ca 535 nm Purity Nitrate Not more than 2 g nitrate anion/g of red colour (as calculated from assay). Arsenic Not more than 3 mg/kg Lead Not more than 10 mg/kg Mercury Not more than 1 mg/kg Cadmium Not more than 1 mg/kg Heavy metals (as Pb) Not more than 40 mg/kg E 163 ANTHOCYANINS Definition Anthocyanins are obtained by extraction with sulphited water, acidified water, carbon dioxide, methanol or ethanol from the natural strains of vegetables and edible fruits. Anthocyanins contain common components of the source material, namely anthocyanine, organic acids, tannins, sugars, minerals etc., but not necessari ly in the same proport ions as found in the source material. Class Anthocyanin Einecs 208-438-6 ( cyan id in ) ; 205 -125-6 (peon id in ) ; 208 -437-0 (delphinidin); 211-403-8 (malvidin); 205-127-7 (pelargonidin) Chemical names 3,3',4',5,7-Pentahydroxy-flavylium chloride (cyanidin) 3,4',5,7-Tetrahydroxy-3'-methoxyflavyli um chloride (peonidin) 3 ,4 ' ,5 ,7 -Te t rahydroxy-3 ' ,5 ' -d imethoxyf lavyl ium ch lor ide (malvidin) 3,5,7-Trihydroxy-2-(3,4,5, trihydroxyphenyl)-1-benzopyrylium chloride (delphinidin) 3,3'4',5,7-Pentahydroxy-5'-methoxyflavylium chloride (petunidin) 3,5,7-Trihydroxy-2-(4-hydroxyphenyl)-1-benzopyrilium chloride (pelargonidin) Chemical formula Cyanidin C15H11O6C1 Peonidin C16H13O6C1 Malvidin: C17H15O7C1 Delphinidin: C15H11O7C1 Petunidin: C16H13O7C1 Pelargonidin: C15H11O5C1 Molecular weight Cyanidin 322,6 Peonidin 336,7 Malvidin: 366,7 Delphinidin: 340,6 Petunidin: 352,7 Pelargonidin: 306,7 Assay E 1%/1cm 300 for the pure pigment at 515-535 nm at pH 3,0 Description Purplish-red liquid, powder or paste, having a slight characteristic odour Identification Spectrometry Maximum in methanol with 0,01% conc. HCI Cyanidin 535 nm Peonidin 532 nm Malvidin: 542 nm Delphinidin: 546 nm Petunidin: 543 nm Pelargonidin: 530 nm USE OF COLOURS IN FOODSTUFFS [S.L.231.30 49 Purity Solvent residues Methanol Ethanol } Not more than 50 mg/kg, singly or in combination Sulfur dioxide Not more than 1 000 mg/kg per percent pigment Arsenic Not more than 3 mg/kg Lead Not more than 10 mg/kg Mercury Not more than 1 mg/kg Cadmium Not more than 1 mg/kg Heavy metals (as Pb) Not more than 40 mg/kg E 1 7 0 C A L C I U M CARBONATE Synonyms C1 Pigment White 18, Chalk Definition Calcium carbonate is the product obtained from ground limestone or by the precipitation of calcium ions with carbonate ions. Class Inorganic Colour Index No. 77220 Einecs Calcium carbonate: 207-439-9 Limestone: 215-279-6 Chemical names Calcium carbonate Chemical formula CaCO3 Molecular weight 100,1 Assay Content not less than 98% on the anhydrous basis Description White crystalline or amorphous, odourless and tasteless powder Identification Solubility Practically insoluble in water and in alcohol. Dissolves with effervescence in diluted acetic acid, in diluted hydrochloric acid and in diluted nitric acid, and the resulting solutions, after boiling, give positive tests for calcium. Purity Loss on drying Not more than 2,0% (200 °C, 4 hours) A c i d -i n s o l u b l e substances Not more than 0,2 % Magnesium and alkali salts Not more than 1,5 % Fluoride Not more than 50 mg/kg Antimony (as Sb) Copper (as Cu) Chromium (as Cr) Zinc (as Zn) Barium (as Ba) } Not more than 100 mg/kg, singly or in combination Arsenic Not more than 3 mg/kg Lead Not more than 10 mg/kg Cadmium Not more than 1 mg/kg E 1 7 1 T I T A N I U M DIOXIDE Synonyms C1 Pigment White 6 50 [S.L.231.30 USE OF COLOURS IN FOODSTUFFS Definition Titanium Dioxide consists essentially of pure anatase titanium dioxide which may be coated with small amounts of alumna and/ or silica to improve the technological properties of the product. Class Inorganic Colour Index No. 77891 Einecs 236-675-5 Chemical names Titanium dioxide Chemical formula TiO2 Molecular weight 79,88 Assay Content not less than 99% on an alumina and silica-free basis Description Amorphous white powder Identification Solubility Insoluble in water and organic solvents. Dissolves slowly in hydrofluoric acid and in hot concentrated sulfuric acid. Purity Loss on drying Not more than 0,5% ( 105 °C, 3 hours) Loss on ignition Not more than 1,0% on a volatile matter free basis (800 °C) Aluminium oxide and/ or silicon dioxide Total not more than 2,0% Matter soluble in 0,5N HCI Not more than 0,5% on an alumina and silica-free basis and, in addition, for products containing alumina and/or silica, not more than 1,5% on the basis of the product as sold. Water soluble matter Not more than 0,5% Cadmium Not more than 1 mg/kg Antimony Not more than 50 mg/kg by total dissolution Arsenic Not more than 3 mg/kg by total dissolution Lead Not more than 10 mg/kg by total dissolution Mercury Not more than 1 mg/kg by total dissolution Zinc Not more than 50 mg/kg by total dissolution E 172 IRON OXIDES AND IRON HYDROXIDES Synonyms Iron Oxide Yellow: Cl Pigment Yellow 42 and 43 Iron Oxide Red: Cl Pigment Red 101 and 102 Iron Oxide Black: Cl Pigment Black 11 Definition Iron oxide and iron hydroxides are produced synthetically and consist essentially of anhydrous and/or hydrated iron oxides. The range of hues includes yellows, reds, browns and blacks. Food quality iron oxides are primarily distinguished from technical grades by the comparatively low levels of contamination by other metals. This is achieved by the selection and control of the source of the iron andlor by the extent of chemical purification during the manufacturing process. Class Inorganic Colour Index No Iron Oxide Yellow: 77492 Iron Oxide Red: 77491 Iron Oxide Black: 77499 Einecs Iron Oxide Yellow: 257-098-5 Iron Oxide Red: 215-168-2 Iron Oxide Black: 235-442-5 USE OF COLOURS IN FOODSTUFFS [S.L.231.30 51 Chemical names Iron Oxide Yellow:hydrated ferric oxide, hydrated iron (III) oxide Iron Oxide Red: anhydrous ferric oxide, anhydrous iron (III) oxide Iron Oxide Black: ferroso ferric oxide, iron (II, III) oxide Chemical formula Iron Oxide Yellow:FeO(OH).xH2O Iron Oxide Red: Fe2O3 Iron Oxide Black: FeO.Fe2O3 Molecular weight 88,85: FeO(OH) 159,70: Fe2O3 231,55: FeO.Fe2O3 Assay Yellow not less than 60%, red and black not less than 68% total iron, expressed as iron Description Powder; yellow, red, brown or black in hue Identification Solubility Insoluble in water and in organic solvent Soluble in concentrated mineral acids Purity Water soluble matter Not more than 1,0% By total dissolution Arsenic Not more than 5 mg/kg Barium Not more than 50 mg/kg Cadmium Not more than 5 mg/kg Chromium Not more than 100 mg/kg Copper Not more than 50 mg/kg Lead Not more than 20 mg/kg Mercury Not more than 1 mg/kg Nickel Not more than 200 mg/kg Zinc Not more than 100 mg/kg E 173 ALUMINIUM Synonyms C1 Pigment Metal, A1 Definition Aluminium powder is composed of finely divided particles of aluminium. The grinding may or may not be carried out in the presence of edible vegetable oils and/or food additive quality fatty acids. It is free from admixture with substances other than edible vegetable oils and/or food additive quality fatty acids. Colour Index No. 77000 Einecs 231-072-3 Chemical names Aluminium Chemical formula A1 Atomic weight 26,98 Assay Not less than 99% calculated as A1 on an oil-free basis Description A silvery-grey powder or tiny sheets Identification Solubility Insoluble in water and in organic solvents. Soluble in dilute hydrochloric acid. The resulting solution gives positive tests for aluminium. Purity Loss on drying Not more than 0.5% (105°C, to constant weight) Arsenic Not more than 3 mg/kg Lead Not more than 10 mg/kg Mercury Not more than 1 mg/kg 52 [S.L.231.30 USE OF COLOURS IN FOODSTUFFS Cadmium Not more than 1 mg/kg Heavy metals (as Pb) Not more than 40 mg/1cg E 174 S SILVER Synonyms Argentum, Ag Class Inorganic Colour Index No. 77820 Einecs 231-131-3 Chemical name Silver Chemical formula Ag Atomic weight 107,87 Assay Content not less than 99.5% Ag Description Silver-coloured powder or tiny sheets E 175 GOLD Synonyms Pigment Metal 3, Aurum, Au Class Inorganic Colour Index No. 77480 Einecs 231-165-9 Chemical name Gold Chemical formula Au Atomic weight 197,0 Assay Content not less than 90% Au Description Gold-coloured powder or tiny sheets Purity Silver Not more than 7% } After complete dissolutionCopper Not more than 4% 180 LITHOLRUBINE BK Synonyms C1 Pigment Red 57, Rubinpigment, Carmine 6B Definition Lithol Rubine BK consists essentially of calcium 3-hydroxy 4-(4-methyl-2 sulfonatophenylazo) - 2 - naphthalenecarboxylate and subsidiary colouring matters together with water, calcium chloride and/or calcium sulfate as the principal uncoloured components. Class Monoazo Colour Index No. 15850:1 Einecs 226-109-5 Chemical names C a l c i u m 3-hydroxy-4-(4-methyl-2-sulfonatophenylazo)-2-naphthalene carboxylate Chemical formula C18H12CaN2O6S Molecular weight 424,45 Assay Content not less than 90% total colouring matters E 1%/1cm 200 at ca 442 nm in dimethylformamide Description Red powder Identification USE OF COLOURS IN FOODSTUFFS [S.L.231.30 53 A. Spectrometry Maximum in dimethylformamide at ca 442 nm Purity Subsidiary colour ing matters Not more than 0,5% O r g a n i c c o m p o u n d s o the r than co lour ing matters: 2-Amino-5-methylben z e n e s u l f o n i c a c i d , calcium salt Not more than 0,2% 3-hydroxy-2-naphthale n e c a r b o x y l i c a c i d , calcium salt Not more than 0,4% Unsulfonated primary aromatic amines Not more than 0,01% (expressed as aniline) Ether extractable matter From a solution of pH 7, not more than 0,2% Arsenic Not more than 3 mg/kg Lead Not more than 10 mg/kg Mercury Not more than 1 mg/kg Cadmium Not more than 1 mg/kg Heavy metals (as Pb) Not more than 40 mg/kg.