[ S.L.449.17 USE OF COLOURS IN FOODSTUFFS SUBSIDIARY LEGISLATION 449.17 USE OF COLOURS IN FOODSTUFFS REGULATIONS 1st July, 1996 LEGAL NOTICE 107 of 1995, as amended by Legal Notices 199 of 1997, 132 o

" as used in these regulations and in the Schedules thereto means the European Economic Community; "foodstuffs" has the same meaning as is attributed to "food" in article 2 of the Food Safety 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 - Cap. 449. 1 2 [ S.L.449.17 USE OF COLOURS IN FOODSTUFFS (

1. a)of certain categories of persons whose digestive processes or metabolism are disturbed; or (
2. 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 (
3. 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: (
4. a)meat which has undergone only cold treatment; such meat shall remain subject to the rules in the Directive referred to hereunder: - Article 2 (
5. a)of Directive 64/433/

Article 2

of Directive 71/118/

Article 2

of Directive 72/461/

Article 2

of Directive 72/462/

Article 2

of Directive 88/657/

Article 2

; (b) a product subject to Council Directive 88/657/

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/

, 71/118/

and 72/462/

; "unprocessed" means not having undergone any treatment resulting in a substantial change in the original state 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.

of the

1. Butter-milk (unflavoured)
2. Cream and cream powder (unflavoured)
3. Oils and fats of animal or vegetable origin
4. Eggs and egg products as defined in Article 2

1. Flour and other milled products and starches
2. Bread and similar products
3. Pasta and gnocchi
4. Sugar, including all mono- and disaccharides
5. Tomato paste and canned and bottled tomatoes
6. Tomato-based sauces
7. Fruit juice and fruit nectar as mentioned in Directive 75/726/

and vegetable juice

1. Fruit, vegetables (including potatoes) and mushrooms - canned, bottled or dried; processed fruit, vegetables (including potatoes) and mushrooms
2. Extra Jam, extra Jelly, and chestnut purèe as mentioned in Directive 79/693/

; creme de pruneaux

1. Fish, molluscs and crustaceans, meat, poultry and game as well as their preparations, but not including prepared meals containing these ingredients
2. Cocoa products and chocolate components in chocolate products as mentioned in Directive 73/241/

1. 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
2. Salt, salt substitutes, spices and mixtures of spices
3. Wine and other products defined by Regulation (

) 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 (

) No. 1576/89 26. Sambuca, Maraschino and Mistra as defined in Regulation (

) No. 1180/ 91 27. Sangria, Clarea and Zurra as mentioned in Regulation (

) No. 1601/91

1. Wine vinegar
2. Foods for infants and young children as mentioned in Directive 89/398/

including foods for infants and young children not in good health

1. Honey USE OF COLOURS IN FOODSTUFFS
2. Malt and malt products
3. Ripened and unripened cheese (unflavoured)
4. Butter from sheep and goats’ milk. [ S.L.449.17 THIRD SCHEDULE Foodstuffs to which only certain permitted colours may be added Foodstuffs Malt Bread Beer Cidre bouche Butter (including reduced fat butter an d co n c e n tr a t ed butter) Margarine, minarine, other fat emulsions, and fats essentially free from water Sage Derby cheese Ripened Orange, Ye l l o w and b r o k e n -w h i t e cheese; Unflavoured processed cheese Red Leicester cheese Mimolette cheese Morbier cheese Red Marbled Cheese Vinegar Permitted colour E 150a Plain Caramel E 150b Caustic Sulphite Caramel E 150c Ammonia Caramel E 150d Sulphite Ammonia Caramel E 150a Plain Caramel E 150b Caustic Sulphite Caramel E 150c Ammonia Caramel E 150d Sulphite Ammonia Caramel E 160a Carotenes Maximum Level quantum satis E 160a Carotenes E 100 Curcumin E 160b Annatto, Bixin, Norbixin quantum satis quantum satis 10mg/kg E 140 Chlorophylls Chlorophyllins E 141 Copper Complexes of chlorophylls and chlorophyllins E 160a Carotenes E 160c Paprika extract quantum satis E 160b Annatto, Bixin, Norbixin E 160b Annatto, Bixin, Norbixin 15mg/kg 50mg/kg E 160b Annatto, Bixin, Norbixin E 153 Vegetable Carbon E 120 Cochineal, Carminic Acid, Carmines E 163 Anthocyanins E 150a Plain Caramel E 150b Caustic Sulphite Caramel E 150c Ammonia Caramel E 150d Sulphite Ammonia Caramel 35mg/kg quantum satis 125mg/kg quantum satis quantum satis quantum satis quantum satis quantum satis 7 8 [ S.L.449.17 Foodstuffs Whisky, Whiskey, grain spirit (other than Korn or Kornbrand or Eau de vie de seigle Marque rationale luxembourgeoise), wine spirit, rum, B r a n d y, Weinbrand, grape mare, grape mare spirit, (other than Ts i k o u d i a and Tsipouro and Eau d e vi e d e m a re Marque rationale luxembourgeoise), Grappa invecchiata, Bagaceira velha as mentioned in Regulation (

) No. 1576/89 Aromatised wine-based drinks (except Bitter Soda) and aromatised wines as mentioned in Regulation (

) No. 1601/91 Americano Bitter Soda, bitter vino as mentioned in Regulation (

) No. 1601/91 USE OF COLOURS IN FOODSTUFFS Permitted colour E 150a Plain Caramel E 150b Caustic Sulphite Caramel E 150c Ammonia Caramel E 150d Sulphite Ammonia Caramel Maximum Level quantum satis E 150a Plain Caramel E 150b Caustic Sulphite Caramel E 150c Ammonia Caramel E 150d Sulphite Ammonia Caramel quantum satis E 150a Plain Caramel E 150b Caustic Sulphite Caramel E 150c Ammonia Caramel E 150d Sulphite Ammonia Caramel E 163 Anthocyanins E 100 Curcumin E 101 (

1. i)Riboflavin (
2. 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 E 150a Plain Caramel E 150b Caustic Sulphite Caramel E 150c Ammonia Caramel E 150d Sulphite Ammonia Caramel E 100 Curcumin E 101 (
3. i)Riboflavin (
4. 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 quantum satis 100mg/l (individually or in combination) quantum satis 100mg/l (individually or in combination) USE OF COLOURS IN FOODSTUFFS Foodstuffs Liquer wines and quality liqueur wines produced in specified regions Ve g e t a b l e s i n v i n e g a r, b r i n e o r oil (excluding olives) Extruded, puffed and/or f r u i t -f l a v o u r e d breakfast cereals F r u i t -f l a v o u r e d breakfast cereals Jam, jellies and marmalade as mentioned in Directive 79/693/

and other similar fruit preparations including low calorie products Sausages, pates and terrines Luncheon Meat [ S.L.449.17 Permitted colour E 150a Plain Caramel E 150b Caustic Sulphite Caramel E 150c Ammonia Caramel E 150d Sulphite Ammonia Caramel E 101 (

1. i)Riboflavin (
2. 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: (
3. i)Mixed Carotenes (
4. ii)Beta-Carotene E 162 Beetroot Red, Betanin E 163 Anthocyanins E 150c Ammonia Caramel E 160a Carotenes E 160b Annatto, Bixin, Norbixin E 160c Paprika extract, Capsanthin, Capsorubin E 120 Cochineal, Carminic acid, Carmines E 162 Beetroot Red, Betanin E 163 Anthocyanins 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 (
5. i)Mixed Carotenes (
6. ii)Beta-Carotene E 160c Paprika extract, Capsanthin Capsorubin E 162 Beetroot Red, Betanin E 163 Anthocyanins 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 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 160c Paprika extract, Capsanthin, Capsorubin E 162 Beetroot Red, Betanin E 129 Allura Red 9 Maximum Level quantum satis quantum satis quantum satis quantum satis 25mg/kg quantum satis 200mg/kg (individually or in combination) quantum satis 100mg/kg (individually omn combination) 20 mg/kg 100mg/kg quantum satis quantum satis quantum satis quantum satis 20mg/kg 10mg/kg quantum satis 25mg/kg 10 [ S.L.449.17 Foodstuffs Breakfast Sausages with a minimum cereal content of 6% Burger meat with a minimum vegetable and/or c er e a l c o n t e n t o f 4% Chorizo sausages: Salchichon Sobrasada Pasturmas (edible external coating) Dried potato granules and flakes Processed mushy and garden peas (canned) USE OF COLOURS IN FOODSTUFFS Permitted colour E 129 Allura Red AC Maximum Level 25mg/kg 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 120 Cochineal, Carminic acid, Carmines E 124 Ponceau 4R, Cochineal Red A E 110 Sunset Yellow FCF E 124 Ponceau 4R, Cochineal Red A E 100 Curcumin E 101 (
7. i)Riboflavin (
8. ii)Riboflavin-5'-phosphate E 120 Cochineal, Carminic acid, Carmines E 100 Curcumin 100mg/kg quantum satis quantum satis quantum satis quantum satis 200mg/kg 250mg/kg 135mg/kg 200mg/kg quantum satis E 102 Tartrazine E 133 Brilliant Blue E 142 Green S 100mg/kg 20mg/kg 10mg/kg quantum satis FOURTH SCHEDULE Colours permitted for certain uses only Colour E 123 Amaranth E 127 Erythrosine E 128 Red 2G E 154 Brown FK E 161g Canthaxanthin E 173 Aluminium E 174 Silver E 175 Gold E 180 Litholrubine BK Foodstuff Aperitif wines, spirit drinks including products with less than 15% alcohol by volume Fish roe Cocktail cherries and candied cherries Bigarreaux cherries in syrup and in cocktails Breakfast sausages with a minimum cereal content of 6% Burger meat with a minimum vegetable and/or cereal content of 4% Kippers Saucisses de Strasbourg External coating of sugar confectionery for the decoration of cakes and pastries External coating of confectionery Decoration of chocolates Liqueurs External coating of confectionery Decoration of chocolates Liqueurs Edible cheese rind Maximum Level 30 mg/1 30 mg/kg 200mg/kg 150mg/kg 20mg/kg 20mg/kg 15mg/kg quantum satis quantum satis quantum satis quantum satis USE OF COLOURS IN FOODSTUFFS Colour E 160b Annatto, Bixin, Norbixin [ S.L.449.17 Foodstuff 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 Ri p en ed Or an g e, Ye ll ow a nd b ro k en wh i te cheese Unflavoured processed cheese Desserts " S n a c k s " : d r y, s a v o u r y p o t a t o , c e r e a 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 FIFTH SCHEDULE Colours permitted in foodstuffs other than those mentioned in the Second and Third Schedules 11 Maximum Level 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 Amended by: L.N. 132 of 2003. 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 (
9. i)Riboflavin (
10. 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 [ S.L.449.17 12 USE OF COLOURS IN FOODSTUFFS E170 Calcium carbonate 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 200mg/kg wafers) Edible ices 150mg/kg USE OF COLOURS IN FOODSTUFFS [ S.L.449.17 13 Foodstuffs Marimum Level Flavoured processed cheese 100mg/kg Desserts including flavoured milk products 150mg/kg Sauces, seasonings (for example, curry powder, Tandoori), 500mg/kg pickles, relishes, Chutney and Piccalilli 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 200mg/kg - other savoury snack products and savoury coated nuts 100mg/kg quantum satis Edible cheese rind and edible casings Complete formulae for weight control intended to replace total 50mg/kg daily food intake or an individual meal Complete formulae and nutritional supplements for use under 50mg/kg medical supervision 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 Spirituous beverages (including products less than 15% 200mg/l alcohol by volume), except those mentioned in the Second or Third Schedule A r o m a t i s e d w i n e s , a r o m a t i s e d w i n e -b a s e d d r i n k s a n d 200mg/l aromatised wine products cocktails as mentioned in Regulation (

) No. 1601/91 except those mentioned in the Second or Third Schedule Fruit wines (still or sparkling) Cider (except cidre bouche) and perry Aromatised fruit wines, cider and perry 200mg/l 14 [ S.L.449.17 Substituted by: L.N. 199 of 1997. Amended by: L.N. 216 of 2004; L.N. 487 of 2004; L.N. 92 of 2007; L.N. 374 of 2011. USE OF COLOURS IN FOODSTUFFS SIXTH SCHEDULE 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) S pe c if i c p u r i ty cr i t er i a f o r th e c o r r es p on d i n g co l o u r s ar e applicable. Part II - Specific Criteria of Purity E 100 CURCUMIN Synonyms Definition Class Colour Index No Einecs Chemical names Chemical formula Molecular weight Assay Description Identification A. Spectrometry B. Melting Range Purity C1 Natural Yellow 3, Turmeric Yellow, Diferoyl Methane 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. Dicinnamoylmethane 75300 207-280-5 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-)hepta1,6diene-3,5-dione III 1,7-Bis(4-hydroxyphenyl)hepta-1,6-diene-3,5-dione I C21H 20O 6 II C20H18O 5 III C19H 16O4 I. 368,39 II. 338,39 III. 308,39 Content not less than 90% total colouring matters E 1%/1cm 1 607 at ca 426 nm in ethanol Orange-yellow crystalline powder Maximum in ethanol at ca 426 nm 179 - 182°C [ S.L.449.17 USE OF COLOURS IN FOODSTUFFS Solvent residues Arsenic Lead Mercury Cadmium Heavy Metals (as Pb) E 101 (

1. i)RIBOFLAVIN Synonyms Class Einecs Chemical names Chemical formula Molecular weight Assay Description Identification A. Spectrometry B. Specific rotation Purity Loss on drying Sulfated ash Primary aromatic amines Arsenic Lead Mercury Cadmium Heavy metals (as Pb) E 101 (
2. ii)RIBOFLAVIN-5'PHOSPHATE Synonyms Definition Class Ethylacetate Acetone n-butanol Methanol Ethanol Hexane Dichloromethane: not more than 10 mg/kg Not more than 3 mg/kg Not more than 10 mg/kg Not more than 1 mg/kg Not more than 1 mg/kg Not more than 40 mg/kg } 15 Not more than 50 mg/kg, singly or in combination Lactoflavin Isoalloxazine 201-507-1 7,8-Dimethyl-10-(D-ribo-2,3,4,5-tetrahydroxypentyl)benzo(
3. g)pteridine 2,4(3H,lOH)-dione 7,8-dimethyl-10-(1'-D-ribityl)isoalloxazine C 17H20N 4O6 376,37 Content not less than 98% on the anhydrous basis E 1%/1cm 328 at ca 444 nm in aqueous solution Yellow to orange-yellow crystalline powder, with slight odour } The ratio A 375/A267 is between 0,31 and 0,33 in aqueous The ratio A 444/A267 is between solution 0,36 and 0,39 Maximum in water at ca 375 nm [ ∝] 20/D between - 115° and - 140° in a 0,05 N sodium hydroxide solution not more than 1,5% after drying at 105°C for 4 hrs Not more than 0.1% Not more than 100 mg/kg (calculated as aniline) Not more than 3 mg/kg Not more than 10 mg/kg Not more than 1 mg/kg Not more than 1 mg/kg Not more than 40 mg/kg Riboflavin-5 -phosphate sodium These specifications apply to riboflavin 5' -phosphate together with minor amounts of free riboflavin and riboflavin diphosphate Isoalloxazine 16 [ S.L.449.17 Einecs Chemical names Chemical formula Molecular weight Assay Description Identification A. Spectrometry B. Specific rotation Purity Loss on drying Sulfated ash Inorganic phosphate Su bsi dia ry co lo ur in g matters Primary aromatic amines Arsenic Lead Mercury Cadmium Heavy metals (as Pb) E 102 TARTRAZINE Synonyms Definition Class Colour Index No. Einecs Chemical names Chemical formula Molecular weight USE OF COLOURS IN FOODSTUFFS 204-988-6 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 For the dihydrate form: C17H 20N 4NaO9P.2H2O For the anhydrous form: C 17H 20N 4NaO9P 541,36 Content not less than 95% total colouring matters calculated as C17H 20N4NaO9P.2H2O E 1%/1cm 250 at ca 375 nm in aqueous solution Yellow to orange crystalline hygroscopic powder, with slight odour and a bitter taste The ratio A375/A 267 is between 0,30 and 0,34 in aqueous The ratio A444/A 267 is between solution 0,35 and 0,40 Maximum in water at ca 375 nm [∝] 20/D between + 38° and + 42° in a 5 molar HCI solution } Not more than 8% (100°C, 5 hrs in vacuum over P 2 O 5 ) for the dihydrate form Not more than 25% Not more than 1,0% (calculated as PO4 on the anhydrous basis) Riboflavin (free): Not more than 6% Riboflavine diphosphate: Not more than 6% Not more than 70 mg/kg (calculated as aniline) Not more than 3 mg/kg Not more than 10 mg/kg Not more than 1 mg/kg Not more than 1 mg/kg Not more than 40 mg/kg C1 Food Yellow 4 Ta r t r a z i n e c o n s i s t s e s se n t i a l l y o f t r i s o d i u m 5 -h y d r o x y - 1 -(4-su lfon atoph enyl) 4-(sulfo natop heny lazo)-H-pyr azo le-3 carboxylate and subsidiary colouring matters together with sodium chloride and/or sodium sulphate as the principal incoloured components Tartrazine id described as the sodium salt. The calcium and the potassium salt are also permitted. Monoazo 19140 217-699-5 Trisod iu m- 5-hydro xy-1-(4 -sulfo natop henyl)-4-(4 sulfonatophenylazo)-H-pyrazole-3-carboxylate C16H 9N 4Na 3O 9S2 534,37 USE OF COLOURS IN FOODSTUFFS Assay [ S.L.449.17 Content not less than 85% total colouring matters calculated as the sodium salt E 1%/1cm 530 at ca 426 nm in aqueous solution Light orange powder or granules Description Identification A. Spectrometry Maximum in water at ca 426 nm B. Yellow solution in water Purity Water insoluble matter Not more than 0.2% Subsidiary Colouring Not more than 1,0% matters Organic compounds other than colouring 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 Unsulfonated primary Not more than 0,01% (calculated as aniline) aromatic amines 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 104 QUINOLINE YELLOW Synonyms Definition Class Colour Index No Einecs Chemical name Chemical formula Molecular weight 17 Total not more than 0,5% C1 Food Yellow 13 Quinoline Yellow is prepared by sulfonating 2-(2-quinolyl) indan1,3-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. Quinophthalone 47005 305-897-5 T h e d i s o d i u m s a l t s o f t h e d i s u l f o n a t e s o f 2 -( 2 -q u i n o l y l ) indan-1,3-dione (principal component) C 18H9N Na2O8S 2 (principal component) 477,38 (principal component) 18 [ S.L.449.17 Assay USE OF COLOURS IN FOODSTUFFS 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 Yellow powder or granules Description Identification 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% Su bsi dia ry co lo ur in g Not more than 4,0% matters Organic compounds other than colouring matters: 2-methylquinoline 2-methy lquin olin e-sulf onic acid Total not more than 0,5% 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 2-(2-quinolyl)indan-1,3 Not more than 4 mg/kg -dione Unsulfonated primary Not more than 0,01% (calculated as aniline) aromatic amines 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 SUNSET YELLOW FCF Synonyms Definition Class Colour Index No Einecs C1 Food Yellow 3, Orange Yellow S S u n s e t Ye 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. Monoazo 15985 220-491-7 USE OF COLOURS IN FOODSTUFFS Chemical names Chemical formula Molecular weight Assay [ S.L.449.17 19 Disodium 2-hydroxy-1-(4-sulfonatophenylazo) naphthalene-6 -sulfonate C 16H10N 2Na2O7S 2 452,37 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 Orange-red powder or granules Description Identification A. Spectrometry Maximum in water at ca 485 nm at pH 7 B. Orange solution in water Purity Water insoluble matter Not more than 0,2% Sub sid iar y col ou ri ng Not more than 5,0% matters Not more than 0,5 mg/kg 1-(Phenylazo)-2naphthalenol (Sudan I) Organic compounds other than colouring matters: 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 Total not more than 0 5% 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) Unsulfonated primary Not more than 0,01% (calculated as aniline) aromatic amines Ether extractable matter Not more than 0,2% under neutral conditions Arsenic Not more than 3 mg/kg Lead Not more than 2 mg/kg Mercury Not more than 1 mg/kg Cadmium Not more than 1 mg/kg } E 1 2 0 CO CH I N E A L , CARMINIC ACID, CARMINES 20 [ S.L.449.17 Definition Class Colour Index No Einecs Chemical names Chemical formula Molecular weight Assay Description Identification Spectrometry Purity Arsenic Lead Mercury Cadmium Heavy metals (as Pb) E 1 2 2 A Z OR UB I N E , CARMOISINE Synonyms Definition Colour Index No Einecs Chemical name Chemical formula Molecular weight USE OF COLOURS IN FOODSTUFFS 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. Anthraquinone 75470 Cochineal: 215,680-6; carminic acid: 215-023-3; carmines: 215-724-4 7 ß -D -g l u c o p y r a n o s y l -3 , 5 , 6 , 8 -t e t r a h y d r o x y -1 -m e t h y l -9 , 1 0 -dioxoanthracene2-carboxylic acid (carminic acid); carmine is the hydrated aluminium chelate of this acid C22H 20O13 (carminic acid) 492,39 (carminic acid) Content not less than 2P% carminic acid in the extracts containing carminic acid; not less than 50% carminic acid in the chelates. Red to dark red, friable, solid or powder. Cochineal extract is generally a dark red liquid but can also be dried as a powder. Maximum in aqueous ammonia solution at ca 518 nm Maximum in dilute hydrochloric solution at ca 494 nm for carminic acid Not more than 3 mg/kg Not more than 10 mg/kg Not more than 1 mg/kg Not more than 1 mg/kg Not more than 40 mg/kg C1 Food Red 3 Azorubine consists essentially of disodium 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. 14720 222-657-4 Disodium 4-hydroxy-3-(4-sulfonato-1-naphthylazo) naphthalene1-sulfonate C20H 12N2Na2O 7S 2 502,44 USE OF COLOURS IN FOODSTUFFS Assay [ S.L.449.17 21 Content not less than 85% total colouring matters, calculated as the sodium salt E 1%/1cm 510 at ca 516 nm in aqueous solution Red to maroon powder or granules Description Identification A. Spectrometry Maximum in water at ca 516 nm B. Red solution in water Purity Water insoluble matter Not more than 0,2% Sub sid iar y col ou ri ng Not more than 2,0% matters Organic compounds other than colouring matters: 4-aminonaphthalene- 1 -sulfonic acid Total not more than 0,5% 4 -h y d r o x y n a p h t h a l e n e -1 sulfonic acid Unsulfonated primary Not more than 0,01% (calculated as aniline) aromatic amines 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 123 AMARANTH Synonyms Definition Class Colour Index No Einecs Chemical name Chemical formula Molecular weight Assay Description Identification A. Spectrometry B. Red solution in water Purity C1 Food Red 9 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. Monoazo 16185 213-022-2 Tr is 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 C 20H11N 2Na3O10S 3 604,48 Content not less than 85% total colouring masters' calculated as the sodium salt E 1%/1cm 440 at ca 520 nm in aqueous solution Reddish-brown powder or granules Maximum in water at ca 520 nm 22 [ S.L.449.17 USE OF COLOURS IN FOODSTUFFS Water insoluble matter Not more than 0,2% Su bsi dia ry co lo ur in g Not more than 3,0% matters Organic compounds other than colouring 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 Total not more than 0.5% 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 Unsulfonated primary Not more than 0,01% (calculated as aniline) aromatic amines 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 124 PONCEAU 4R. COCHINEAL RED A Synonyms Definition Class Colour Index No Einecs Chemical name Chemical formula Molecular weight Assay Description Identification A. Spectrometry B. Red solution in water Purity Water insoluble matter C1 Food Red 7, New Coccine Ponceau 4R consists essentially of trisodium 2 -h y d r o x y -1 -( 4 -s u l f o n a t o -1 n a p h t h y l a z o ) n a p h t h a l e n e -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. Monoazo 16255 220-036-2 Trisodium 2-hydroxy-1-(4-sulfonato-1-naphthylazo) naphthalene -6,8 disulfonate C20H 11N2Na3O 10S3 604,48 Content not less than 80% total colouring matters, calculated as the sodium salt E 1%/1cm 430 at ca 505 nm in aqueous solution Reddish powder or granules Maximum in water at ca 505 nm Not more than 0,2% USE OF COLOURS IN FOODSTUFFS [ S.L.449.17 23 Sub sid iar y col ou ri ng Not more than 1.0% matters Organic compounds other than colouring 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 Total not more than 0.5% 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 Unsulfonated primary Not more than 0,01% (calculated as aniline) aromatic amines 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 Synonyms Definition Class Colour Index No Einecs Chemical name Chemical formula Molecular weight Assay Description Identification A. Spectrometry B. Red solution in water Purity Inorganic iodides cal cul ated as sod iu m iodide Water insoluble matter C1 Food Red 14 Erythrosine consists essentially of disodium 2 -( 2 , 4 , 5 , 7 -t e t r a i o d o -3 -o x i d o -6 o x o x a n t h e n -9 -y l ) b e n z o a 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. Xanthene 45430 240-474-8 Diso di um 2 -( 2,4 ,5 ,7 -te tr aio do -3 -o x id o-6-ox o xan th en -9 -y
4. l)benzoate monohydrate C 20H6I4Na2O 5H 2O 897,88 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 Red powder or granules Maximum in water at ca 526 nm at pH7 Not more than 0,1% Not more than 0.2% 24 [ S.L.449.17 Su bsi dia ry co lo ur in g matters (except flourescein) Fluorescein Organic compounds other than colouring matters: Tri-iodoresorcinol 2-(2,4-dihydroxy-3,5diodobenzoyl) benzoic acid Ether extractable matter Arsenic Lead Mercury Cadmium Heavy metals (as Pb) Aluminium Lakes E 128 RED 2G Synonyms Definition Class Colour Index No Einecs Chemical name Chemical formula Molecular weight Assay Description Identification A. Spectrometry B. Red solution in water Purity Water insoluble matter Su bsi dia ry co lo ur in g matters Organic compounds other than colouring matters: USE OF COLOURS IN FOODSTUFFS Not more than 4,0% Not more than 20 mg/kg Not more than 0.2% Not more than 0,2% From a solution of pH from 7 through 8, not more than 0,2% Not more than 3 mg/kg Not more than 10 mg/kg Not more than 1 mg/kg Not more than 1 mg/kg Not more than 40 mg/kg 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 CI Food Red 10, Azogeranine Red 2G consists essentially of disodium 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. Monoazo 18050 223-098-9 Disodium 8-acetamido-1-hydroxy-2-phenylazo-naphthalene-3,6disulfonate C18H 13N3Na2O 8S 2 509,43 Content not less than 80% total colouring matters, calculated as the sodium salt E 1%/1cm 620 at ca 532 nm in aqueous solution Red powder or granules Maximum in water at ca 532 nm Not more than 0,2% Not more than 2,0% USE OF COLOURS IN FOODSTUFFS [ S.L.449.17 25 } 5-acetamido-4-hydroxynaphthalene-2,7-disulfonic acid Total not more than 0,5% 5-amino-4-hydroxynaphthalene 2,7-disulfonic acid Unsulfonated primary Not more than 0,01 % (calculated as aniline) aromatic amines 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 Definition Class Colour Index No Einecs Chemical name Chemical formula Molecular weight Assay Description Identification A. Spectrometry B. Red solution in water Purity Water insoluble matter Sub sid iar y col ou ri ng matters Organic compounds other than colouring matters: 6-hydroxy-2-naphthal ene sulfonic acid, sodium salt 4-amino-5-methoxy-2 -m e t h y l b e n e z e n e sulfonic acid Cl Food Red 17 Allura Red AC consists essentially of disodium 2-hydroxy- 1 -( 2 -m e t h o x y -5 m e t h y l -4 -s u l f o n a t o -p h e n y l a z o ) n a p h t h a l e n e 6-sulfonate and subsidiary colouring matters together with sodium c h lo r id e an d / or so d iu m su l fa te a s t h e p ri n ci p al u n co lo u r ed components. Allura Red AC is described as the sodium salt. The calcium and the potassium salt are also permitted. Monoazo 16035 247-368-0 Di so d i u m 2 -h y d r o x y -1 -(2 -m et h o x y -5 -me t h y l-4 - su l f o n a to phenylazo) naphthalene-6-sulfonate C 18H14N 2Na2O8S 2 496,42 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 Dark red powder or granules Maximum in water at ca 504 nm Not more than 0,2% Not more than 3,0% Not more than 0,3% Not more than 0,2% 26 [ S.L.449.17 6, 6-ox yb is (2 -n ap h thalene sulfonic acid) disodium salt Unsulfonated primary aromatic amines Ether extractable matter Arsenic Lead Mercury Cadmium Heavy metals (as Pb) E 131 PATENT BLUE V Synonyms Definition Class Colour Index No Einecs Chemical names Chemical formula Molecular weight Assay USE OF COLOURS IN FOODSTUFFS Not more than 1,0% Not more than 0,01% (calculated as aniline) From a solution of pH 7, not more than 0,2% Not more than 3 mg/kg Not more than 10 mg/kg Not more than 1 mg/kg Not more than 1 mg/kg Not more than 40 mg/kg Cl Food Blue 5 Patent Blue V consists essentially of the calcium or sodium c o m p o u n d o f [ 4 -( a -( 4 -d i e t h y l a m i n o p h e n y l ) -5 -h y d r o x y -2 , 4 d i s u l f o p h e n y l - m e t h y l i d e n e ) 2 , 5 -c y c l o h e x a d i e n -l -y l i d e n e ] 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. Triarylmethane 42051 222-573-8 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 Calcium compound: C27H31N 2O 7S2Ca12 Sodium compound: C27H31N 2O 7S2Na12 Calcium compound: 579,72 Sodium compound: 582,67 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 Dark-blue powder or granules Description Identification A. Spectrometry Maximum in water at 638 nm at pH 5 B. Blue solution in water Purity Water insoluble matter Not more than 0,2% Su bsi dia ry co lo ur in g Not more than 2.0% matters Organic compounds other than colouring 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 % USE OF COLOURS IN FOODSTUFFS Leuco base Unsulfonated primary aromatic amines Ether extractable matter Arsenic Lead Mercury Cadmium Heavy metals (as Pb) E 132 INDIGOTINE, INDIGO CARMINE Synonyms Definition Class Colour Index No Einecs Chemical names Chemical formula Molecular weight Assay Description Identification A. Spectrometry B. Blue solution in water Purity Water insoluble matter Sub sid iar y col ou ri ng matters Organic compounds other than colouring matters: Isatin-5-sulfonic acid 5-sulfoanthranilic acid Anthranilic acid Unsulfonated primary aromatic amines Ether extractable matter Arsenic Lead Mercury [ S.L.449.17 27 Not more than 4,0% Not more than 0,01% (calculated as aniline) From a solution of pH 5, not more than 0,2% Not more than 3 mg/kg Not more than 10 mg/kg Not more than 1 mg/kg Not more than 1 mg/kg Not more than 40 mg/kg Cl Food Blue 1 Indigotine consists essentially of a mixture of disodium 3,3' d i o x o -2 , 2 ' -b i i n d o l y l i d e n e -5 , 5 ' -d i s u l f o n a t e , a n d d i s o d i u m 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. Indigoid 73015 212-728-8 Disodium 3,3'-dioxo-2,2'-bi-indolylidene-5,5'-disulfonate C 16H8N 2NA 2O8S 2 466,36 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 Dark-blue powder or granules Maximum in water at ca 610 nm Not more than 0,2% E x c l u d i n g d i s o d i u m 3 , 3 ' -d i o x o -2 , 2 ' -b i -i n d o l y l i d e n e -5 , 7 ' -disulfonate: not more than 1,0% } Total not more than 0,5% Not more than 0,01 % (calculated as aniline) Not more than 0,2% under neutral conditions Not more than 3 mg/kg Not more than 10 mg/kg Not more than 1 mg/kg 28 [ S.L.449.17 Cadmium Heavy metals (as Pb) E 133 BRILLIANT BLUE FCF Synonyms Definition Class Colour Index No Einecs Chemical names Chemical formula Molecular weight Assay USE OF COLOURS IN FOODSTUFFS Not more than 1 mg/kg Not more than 40 mg/kg CI Food Blue 2 Brilliant Blue FCF consists essentially of disodium 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. Triarylmethane 42090 223-339-8 Disodium a-(4-(N-ethyl-3-sulfonatobenzylamino) phenyl)-a(4-N-ethyl-3sulfonatobenzylamino) cyclohexa-2,5-dienylidene) toluene-2-sulfonate C37H 34N2Na2O 9S 3 792,84 Content not less than 85% total colouring matters, calculated as the sodium salt E 1%/1cm 630 at ca 630 nm in aqueous solution Reddish-blue powder or granules Description Identification A. Spectrometry Maximum in water at ca 630 nm B. Blue solution in water Purity Water insoluble matter Not more than 0,2% Su bsi dia ry co lo ur in g Not more than 6,0% matters Organic compounds other than colouring matters: S u m o f 2 -, 3 - a n d 4 -f o r m y l Not more than 1,5% benzene sulfonic acids 3-((ethyl)(4-sulfophenyl)amino) Not more than 0,3% methyl benzene sulfonic acid Leuco base Not more than 5,0% Unsulfonated primary Not more than 0,01% (calculated as aniline) aromatic amines 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 USE OF COLOURS IN FOODSTUFFS E 140 (
5. i)CHLOROPHYLLS Synonyms Definition Class Colour Index No Einecs Chemical names Chemical formula Molecular weight Assay Description Identification Spectrometry Purity Solvent residues Arsenic Lead Mercury Cadmium [ S.L.449.17 29 C1 Natural Green 3, Magn esium Chloro phyll, Mag nesiu m Phaeophytin 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 magnesium may be wholly or partly removed from the chloroph ylls to give the corresponding phaeop hytins. 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. Porphyrin 75810 Chlorophylls: 215-800-7, chlorophyll a: 207-536-6, Chlorophyll b: 208-2724 The major colouring principles are: P h y t y l ( 1 3 2 R , 1 7 S , 1 8 S ) -3 -( 8 -e t h y l -1 3 2 -m e t h o x y c a r b o n y l 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 -t e t r a h y d r o c y c l o p e n t a [ a t ] p o r p h y r i n - 1 7 -y l ) p r o p i o n a t e , (Pheophytin a), or as the magnesium complex (Chlorophyll
6. 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- 13 1 - 13 2 17,18-tetrahydrocyclopenta [at]porphyrin- 17-
7. yl)propionate, (Pheophytin b), or as the magnesium complex (Chlorophyll
8. b). Chlorophyll a (magnesium complex): C55H 72MgN 4O 5 Chlorophyll a: C 55H 74N4O 5 Chlorophyll b (magnesium complex): C 55H70MgN 4O6 Chlorophyll b: C 55H72N 4O 6 Chlorophyll a (magnesium complex): 893,51 Chlorophyll a: 871,22 Chlorophyll b (magnesium complex): 907,49 Chlorophyll b: 885,20 Content of total combined Chlorophylls and their magnesium complexes is not less than 10% E 1%/1cm 700 at ca 409 nm in chloroform Waxy solid ranging in colour from olive green to dark green depending on the content of co-ordinated magnesium Maximum in chloroform at ca 409 nm Acetone Methyl ethyl ketone Methanol Ethanol Propan-2-ol Hexane } Dichloromethane: Not more than 3 mg/kg Not more than 10 mg/kg Not more than 1 mg/kg Not more than 1 mg/kg Not more than 10 mg/kg Not more than 50 mg/kg singly or in combination 30 [ S.L.449.17 Heavy metals (as Pb) E 140 (
9. ii)CHLOROPHYLLS Synonyms Definition Class Colour Index No Einecs Chemical names Chemical formula Molecular weight Assay Description Identification Spectrometry Purity Solvent residues Arsenic Lead Mercury Cadmium Heavy metals (as Pb) USE OF COLOURS IN FOODSTUFFS Not more than 40 mg/kg C1 Natural Green 5, Sodium Chlorophyllin, Potassium Chlorophyllin The alkali salts of chlorophyllins are obtained by the 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 partially 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. Porphyrin 75815 287-483-3 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 -o x o -2 vinylphorbin-7-
10. yl)propionate (chlorophyllin
11. a)and - 3-(10-carboxylato-4-ethyl-3-formyl- 1,5,8-trimethyl-9-oxo -2 vinylphorbin-7-
12. yl)propionate (chlorophyllin
13. 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. Chlorophyllin a (acid form): C34H34N 4O 5 Chlorophyllin b (acid form): C34H 32N4O6 Chlorophyllin a: 578,68 Chlorophyllin b: 592,66 Each may be increased by 18 daltons if the cyclopentenyl ring is cleaved. 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 Dark green to blue/black powder Maximum in aqueous phosphate buffer at pH 9 at ca 405 nm and at ca 653 nm Acetone Methyl ethyl ketone Methanol Ethanol Propan-2-ol Hexane Dichloromethane: Not more than 3 mg/kg Not more than 10 mg/kg Not more than 1 mg/kg Not more than 1 mg/kg Not more than 40 mg/kg } Not more than 50 mg/kg, singly or in combination Not more than 10 mg/kg USE OF COLOURS IN FOODSTUFFS E 141 (
14. i)COPPER COMPLEXES OF CHLOROPHYLLS Synonyms Definition Class Index No Einecs Chemical names Chemical formula Molecular weight Assay Description Identification Spectrometry Purity Solvent residues Arsenic Lead Mercury Cadmium Copper ions Total copper E 141 (
15. ii)COPPER COMPLEXES OF CHLOROPHYLLINS [ S.L.449.17 31 C1 Natural Green 3, Copper Chlorophyll, Copper Phaeophytin 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 material. The principal colouring matters are 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. Porphyrin 75815 C o p p e r c h l o r o p h y l l a : 2 3 9 -8 3 0 -5 ; c o p p e r c h l o r o p h y l l b : 246-020-5 [Phytyl (13 2 R,17S,18S)-3-(8-ethyl- 13 2 -methoxycarbonyl-2,7, 12,18 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 17,18 -tetrahydrocyclopenta [at]-porphyrin- 17-
16. yl)propionate] copper (II) (Copper chlorophyll
17. 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- 13 1 - 13 2 17,18-tetrahydrocyclopenta [at]porphyrin-17-
18. yl)propionate] copper (II) (Copper chlorophyll
19. b)Copper chlorophyll a: C 55H 72Cu N4O5 Copper chlorophyll b: C 55H 70Cu N4O 6 Copper chlorophyll a: 932,75 Copper Chlorophyll b: 946,73 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 Waxy solid ranging in colour from blue green to dark green depending on the source material Maximum in chloroform at ca 422 nm and at ca 652 nm Acetone Methyl ethyl ketone Not more than Methanol 50 mg/kg, Ethanol singly or in Propan-2-ol combination Hexane Dichloromethane: Not more than 10 mg/kg Not more than 3 mg/kg Not more than 10 mg/kg Not more than 1 mg/kg Not more than 1 mg/kg Not more than 200 mg/kg Not more than 8,0% of the total copper phaeophytins } 32 [ S.L.449.17 Synonyms Definition Class Colour Index No Einecs Chemical names Chemical formula Molecular weight Assay Description Identification Spectrometry Purity Solvent residues USE OF COLOURS IN FOODSTUFFS Sodium Copper Chlorophyllin, Potassium Copper Chlorophyllin, Cl Natural Green 5 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. Porphyrin 75815 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 -o x o -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
20. a)and 3-(10-Carboxylato-4-ethyl-3-formyl- 1,5,8-trimethyl-9-oxo-2v 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
21. b)Copper chlorophyllin a (acid form): C 34H 32Cu N4O 5 Copper chlorophyllin b (acid form): C 34H 30Cu N4O 6 Copper chlorophyllin a: 640,20 Copper chlorophyllin b: 654,18 Each may be increased by 18 daltons if the cyclopentenyl ring is cleaved. 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 Dark green to blue/black powder Maximum in aqueous phosphate buffer at pH 7,5 at ca 405 nm and at 630 nm Arsenic Lead Mercury Cadmium Copper ions Total copper Acetone Not more than Methyl ethyl ketone 50 mg/kg, Methanol Ethanol singly or in combination Propan-2-ol Hexane Dichloromethane: Not more than 10 mg/kg Not more than 3 mg/kg Not more than 10 mg/kg Not more than 1 mg/kg Not more than 1 mg/kg Not more than 200 mg/kg Not more than 8,0% of the total copper chlorophyllins E 142 GREEN S Synonyms C1 Food Green 4, Brilliant Green BS } USE OF COLOURS IN FOODSTUFFS Definition Class Colour Index No Einecs Chemical names Chemical formula Molecular weight Assay Description Identification A. Spectrometry B. Blue or green solution in water Purity Water insoluble matter Sub sid iar y col ou ri ng matters Organic compounds other than colouring matters: 4 , 4 ' -b i s ( d i m e t h y l amino)benzhydryl alcohol 4 , 4 ' -b i s ( d i m e t h y l amino) benzophenone 3-hydroxynaphthalene -2, 7-disulfonic acid Leuco base Unsulfonated primary aromatic amines Ether extractable matter Arsenic Lead Mercury Cadmium Heavy metals (as Pb) E 150a PLAIN CARAMEL [ S.L.449.17 33 Green S consists essentially of sodium 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 s u l f o - 1 naphthaleny) methylene]-2,5-cyclohexadien- 1 ylidene]-Nmethylmethanaminium 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. Triarylmethane 44090 221 -409-2 Sodium N- [4- [ [4-(dimethylamino)phenyl](2-hydroxy-3,6 -d i su l fo -1 n a p ht h al e n yl ) -m et h y le n e] -2, 5 -c y cl o he x ad i en - 1 -ylidene]-N-methylmethanaminium Sodium 5-[4-dimethylamino-a-(4-dimethyliminocyclohexa-2,5 d i e n y l i d en e b e n z y l ] -6 -h y d r o x y -7 -s u l f o n a t o -n a p h t h a l e n e -2 sulfonate (alternative chemical name). C 27H25N 2NaO7S 2 576,63 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 Dark blue or dark green powder or granules Maximum in water at ca 632 nm Not more than 0,2% Not more than 1,0% Not more than 0,1% Not more than 0,1% Not more than 0,2% Not more than 5,0% Not more than 0,01% (calculated as aniline) Not more than 0,2% under neutral conditions Not more than 3 mg/kg Not more than 10 mg/kg Not more than 1 mg/kg Not more than 1 mg/kg Not more than 40 mg/kg 34 [ S.L.449.17 Definition Einecs Description Purity Colour bound by DEAE cellulose Colour bound by phosphoryl cellulose Colour intensity