IE
S.I. No. 344/1995 - European Communities (General Provisions on The Control of Additives, and in Particular Colours and Sweeteners For Use in Foodstuffs) Regulations, 1995.
Table of Provisions (34)
Statutory Text (34 Articles)
1. Unprocessed foodstuffs
2. All bottled or packed waters
3. Milk, semi-skimmed and skimmed milk, pasteurised or sterilised (including UHT sterilisation) (unflavoured)
4. Chocolate milk
5. Fermented milk (unflavoured)
6. Preserved milks 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 puree 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 marc Marque nationale luxembourgeoise, Eau de vie de seigle Marque nationale 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
31. Malt and malt products
32. Ripened and unripened cheese (unflavoured)
33. Butter from sheep and goats' milk
PART C
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
Cider bouché
E 150b Caustic sulphite caramel
E 150c Ammonia caramel
E 150d Sulphite ammonia caramel
Butter (including reduced fat butter and concentrated butter)
E 160a Carotenes
quantum satis
Margarine, minarine, other fat emulsions, and fats essentially free from water
E 160a Carotenes
quantum satis
E 100 Curcumin
quantum satis
E 160b Annatto, Bixine,
10 mg/kg
Norbixine
Foodstuffs
Permitted colour
Maximum level
Sage Derby cheese
E 140 Chlorophylls
quantum satis
Chlorophyllins
E 141 Copper complexes of chlorophylls and chlorohyllins
Ripened Orange, Yellow and broken- white cheese; unflavoured processed cheese
E 160a Carotenes
E 160c Paprika extract
quantum satis
E 160b Annatto, Bixin, Norbixin
15 mg/kg
Red Leicester cheese
E 160b Annatto, Bixin, Norbixin
50 mg/kg
Mimolette cheese
E 160b Annatto, Bixin, Norbixin
35 mg/kg
Morbier cheese
E 153 Vegetable carbon
quantum satis
Red marbled cheese
E 120 Cochineal, Carminic acid.
Carmines
125 mg/kg
E 163 Anthocyanins
quantum satis
Vinegar
E 150a Plain caramel
quantum satis
E 150b Caustic sulphite caramel
E 150c Ammonia caramel
E 150d Sulphite ammonia caramel
Whisky, Whiskey, grain spirit (other than Korn or Kornbrand or Eau de vie de seigle Marque nationale luxembourgeoise), wine spirit, rum. Brandy, Weinbrand, grape marc, grape marc spirit (other than Tsikoudia and Tsipouro and Eau de vie de marc Marque nationale luxembourgeoise), Grappa invecchiata, Bagaceira velha as mentioned in 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
Foodstuffs
Permitted colour
Maximum level
Aromatized wine-based drinks (except bitter soda) and aromatized wines as mentioned in 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
quantum satis
E 150b Caustic sulphite caramel
E 150c Ammonia caramel
E 150d Sulphite ammonia caramel
E 163 Anthocyanins
E 100 Curcumin
E 101 (i) Riboflavin
(ii) Riboflavin-5'- phosphate
100 mg/l (individually or in combination)
E 102 Tartrazine
E 104 Quinoline Yellow
E 120 Cochineal, Carminic acid, Carmines
E 122 Azorubine carmoisine
E 123 Amaranth
E 124 Ponceau 4R
Bitter soda, bitter vino as mentioned in Regulation (EEC) No. 1601/91
E 150a Plain caramel
quantum satis
E 150b Caustic sulphite caramel
E 150c Ammonia caramel
E 150d Sulphite ammonia caramel
E 100 Curcumin
100 mg/l (individually or in combination)
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
Foodstuffs
Permitted colour
Maximum level
Liqueur wines and quality liqueur wines produced in specified regions
E 150a Plain caramel
quantum satis
E 150b Caustic sulphite caramel
E 150c Ammonia caramel
E 150d Sulphite ammonia caramel
Vegetables in vinegar, brine or oil (excluding olives)
E 101 (i) Riboflavin
(ii) Riboflavin-5'- phosphate
quantum satis
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
Extruded, puffed and/or fruit-flavoured breakfast cereals
E 150c Ammonia caramel
quantum satis
E 160a Carotenes
quantum satis
E 160b Annatto, Bixin, Norbixin
25 mg/kg
E 160c Paprika extract, Capsanthin, Capsorubin
quantum satis
Fruit-flavoured breakfast cereals
E 120 Cochineal, Carminic acid, Carmines
200 mg/kg in
E 162 Beetroot Red, betanine
(individually or
E 163 Anthocyanins
combination)
Jam, jellies and marmalades as mentioned in Directive 79/693/EEC and other similar fruit preparations including low calorie products
E 100 Curcumin
quantum satis
E 140 Chlorophylls and chlorophyllins
E 141 Copper complexes of chlorophylls 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 160c Paprika extract, Capsanthin, Capsorubin
Foodstuffs
Permitted colour
Maximum level
E 162 Beetroot Red, betanin
E 163 Anthocyanins
E 104 Quinoline Yellow
100 mg/kg (individually or in combination)
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
Sausages, pâtés and terrines
E 100 Curcumin
20 mg/kg
E 120 Cochineal, Carminic acid, Carmines
100 mg/kg
E 150a Plain caramel
quantum satis
E 150b Caustic sulphite caramel
quantum satis
E 150c Ammonia caramel
quantum satis
E 150d Sulphite ammonia caramel
quantum satis
E 160a Carotenes
E 160c Paprika extract, Capsanthin, Capsorubin
20 mg/kg
10 mg/kg
E 162 Beetroot Red, betanin
quantum satis
Luncheon meat
E 129 Allura Red
25 mg/kg
Breakfast sausages with a minimum cereal content of 6%
E 129 Allura Red AC
25 mg/kg
Burger meat with a minimum vegetable and/or cereal content of 4%
E 120 Cochineal, Carminic acid. Carmines
100 mg/kg
E 150a Plain caramel
quantum satis
E 150b Caustic sulphite caramel
quantum satis
E 150c Ammonia caramel
quantum satis
E 150d Sulphite ammonia caramel
quantum satis
Chorizo sausage
E 120 Cochineal Carminic acid, Carmines
200 mg/kg
Salchichon
E 124 Ponceau 4R, Cochineal Red A
250 mg/kg
Sobrasada
E 110 Sunset Yellow FCF
135 mg/kg
E 124 Ponceau 4R, Cochineal Red A
200 mg/kg
Foodstuffs
Permitted colour
Maximum level
Pasturmas (edible external coating)
E 100 Curcumin
quantum satis
E 101 (i) Riboflavin
(ii) Riboflavin-5'-phospate
E 120 Cochineal, Carminic acid, Carmines
Dried potato granules and flakes
E 100 Curcumin
quantum satis
Processed mushy and garden peas (canned)
E 102 Tartrazine
100mg/kg
E 133 Brilliant Blue
20mg/kg
E 142 Green S
10mg/kg
PART D
Colours Permitted for Certain Uses Only
Colour
Foodstuff
Maximum level
E 123 Amaranth
Aperitif wines, spirit drinks including products with less than 15% alcohol by volume
30mg/l
Fish roe
30 mg/kg
E 127 Erythrosine
Cocktail cherries and candied cherries
200 mg/kg
Bigarreaux cherries in syrup and in cocktails
150 mg/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%
20 mg/kg
E 154 Brown FK
Kippers
20 mg/kg
E 161g Canthaxanthin
Saucisses de Strasbourg
15 mg/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
quantum satis
Decoration of chocolates
Liqueurs
E 180 Litholrubine BK
Edible cheese rind
quantum satis
E 160b Annatto, Bixin, Norbixin
Margarine, Minarine other fat emulsions, and fats essentially free from water
10 mg/kg
Decorations and coatings
20mg/kg
Fine bakery wares
10mg/kg
Edible ices
20mg/kg
Liqueurs, including fortified beverages with less than 15% alcohol by volume
10mg/l
Flavoured processed cheese
15mg/kg
Ripened Orange, Yellow and broken-white cheese
15mg/kg
Unflavoured processed cheese
15 mg/kg
Desserts
10 mg/kg
Snacks: dry, savoury potato, cereal or starch-based snack products
—Extruded or expanded savoury snack products
20 mg/kg
—Other savoury snack products and savoury coated nuts
10 mg/kg
Smoked fish
10 mg/kg
Edible cheese rind and edible casings
20 mg/kg
Red Leicester cheese
50 mg/kg
Mimolette cheese
35 mg/kg
Extruded, puffed and/or fruit-flavoured breakfast cereals
25 mg/kg
PART E
Colours Permitted in Foodstuffs Other Than Those Mentioned in Parts B and C
SECTION 1
The following colours may be used in foodstuffs mentioned in Part E Section 2 and in all other foodstuffs other than those listed in Parts B and C 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
E 150c
Ammonia caramel
E 150d
Sulphite ammonia caramel
E 153
Vegetable carbon
E 160a
Carotenes
E 160c
Paprika extract, capsanthin, capsorubin
E 162
Beetroot Red, betanin
E 163
Anthocyanins
E 170
Calcium carbonate
E 171
Titanium dioxide
E 172
Iron oxides and hydroxides
SECTION 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 50 mg/kg or mg/1.
E 100
Curcumin
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 124
Ponceau 4R, Cochineal Red A
E 129
Allura Red AC
E 131
Patent Blue V
E 132
Indigotine, Indigo carmine
E 133
Brilliant Blue FCF
E 142
Green S
E 151
Brilliant Black BN, 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
Maximum Level
Non-alcoholic flavoured drinks
100 mg/l
Candied fruits and vegetables, Mostarda di frutta
200 mg/kg
Preserves of red fruits
200 mg/kg
Confectionery
300 mg/kg
Decorations and coatings
500 mg/kg
Fine bakery wares (e.g. viennoiserie, biscuits, cakes and wafers)
200 mg/kg
Edible ices
150 mg/kg
Flavoured processed cheese
150 mg/kg
Desserts including flavoured milk products
100 mg/kg
Sauces, seasonings (for example, curry powder, tandoori), pickles, relishes, chutney and piccalilli
500 mg/kg
Mustard
300 mg/kg
Fish paste and crustacean paste
100 mg/kg
Pre-cooked crustaceans
250 mg/kg
Salmon substitutes
500 mg/kg
Surimi
500 mg/kg
Fish roe
300 mg/kg
Smoked fish
100 mg/kg
'Snacks': dry, savoury potato, cereal or starch-based snack products
—Extruded or expanded savoury snack products
200 mg/kg
—Other savoury snack products and savoury coated nuts
100 mg/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
50 mg/kg
Complete formulae and nutritional supplements for use under medical supervision
50 mg/kg
Liquid food supplements/dietary integrators
100 mg/l
Solid food supplements/dietary integrators
300 mg/kg
Soups
50 mg/kg
Meat and fish analogues based on vegetable proteins
100 mg/kg
Spirituous beverages (including products less than 15% alcohol by volume), except those mentioned in Part B and C
200 mg/l
Aromatised wines, aromatised wine-based drinks and aromatised wine-product cocktails as mentioned in Regulation (EEC) No. 1601/91, except those mentioned on Parts B and C
200 mg/l
Fruit wines (still or sparkling) cider (except cider bouche) and perry aromatised fruit wines, cider and perry
200 mg/l
SCHEDULE V
Specific Purity Criteria concerning Colours for use in Foodstuffs
A. 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 of 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)
Specific purity criteria for the corresponding colours are applicable.
B. SPECIFIC CRITERIA OF PURITY
E 100 CURCUMIN
Synonyms
CI Natural Yellow 3, Turmeric Yellow, Diferoyl Methane
Definition
Curcumin is obtained by solvent extraction of turmeric i.e. the ground rhizones of natural strains of Curcuma longa L. In order to obtain a concentrated curcumin powder, the extract is purified by crystallisation. The product consists essentially of curcumins; i.e. the colouring principle (l,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 occurring 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
Einics
207-280-5
Chemical names
I 1,7-Bis (4-hydroxy-3-methoxyphenyl) hepta-1,6-diene-3,5-dione
II 1-(4-Hydroxyphenyl)-7-(4-hyaroxy-3-methoxy-phenyl-) hepta-l,6-diene-3,5-dione
III 1,7-Bis(4-hydroxyphenyl) hepta-1,6-diene-3,5-dione
Chemical formula
I C
21
H
20
O
6
II C
20
H
18
O
5
III C
19
H
16
O
4
Molecular weight
I.368,39 II. 338,39 III. 308,39
Assay
Content not less than 90% total colouring matters
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
Ethylacetate
Not more than 50 mg/kg, singly or in combination
Solvent residues
Acetone
n-butanol
Methanol
Ethanol
Hexane
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 101 (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, 10H)-dione
7,8—dimethyl-10 (1'-D-ribityl) isoalloxazine
Chemical formula
C
17
H
20
N
4
O
6
Molecular weight
376,37
Assay
Content not less than 98% on the anhydrous basis
328 at ca 444 nm in aqueous solution
Description
Yellow to orange-yellow crystalline powder, with slight odour.
Identification
A. Spectrometry
The ratio A
375
/A
267
is between 0,31 and 0,33
The ratio A
444
/A
267
is between 0,36 and 0,39
In aqueous solution
Maximum in water at ca 375 nm.
B. Specific rotation
(α)
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%
Primary aromatic 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 10mg/kg
Cadmium
Not more than 1 mg/kg
Heavy metals (as Pb)
Not more than 40 mg/kg
E 101 (ii) (ii) RIBOFLAVIN-5'-PHOSPHATE
Synonyms
Riboflavin-5'-phosphate sodium
Definition
These specifications apply to riboflavin -5—'phosphate together with minor amounts of free riboflavin diphosphate
Class
Isoalloxazine
Einics
204—988-6
Chemical names
Monosodium
(2R, 3R, 4S)—5—(3) 10'-dihydro-7, 8'-dimethyl-2', 4'-dioxo-10-'benzo [y]pteridinyl]-2, 3, 4-
trihydroxypentyl phosphate; monosodium salt of 5'-monophosphate ester of riboflavin
Chemical formula
For the dihydrate form: C
17
H
20
N
4
NaO
9
P.2H
2
O
For the anhydrous form: C
17
H
20
N
4
NaO
9
P
Molecular weight
541,36
Assay
Content not less than 95% total colouring matters calculated as C
17
H
20
N
4
NaO
9
P.2H
2
O
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 A
375
/A
267
is between 0,30 and 0,34
The ratio A
444
/A
267
is between 0,35 and 0,40
In aqueous solution
Maximum in water at ca 375 nm.
B. Specific rotation
(α)
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 P
2
O
5
) for the dihydrate form
Sulfated ash
Not more than 25%
Inorganic phosphate
Not more than 1,0% (calculated as PO
4
on the anhydrous basis)
Subsidiary colouring matters
Riboflavin (free): Not more than 6%
Riboflavin diphosphate: Not more than 6%
Primary aromatic 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
CI Food Yellow 4
Definition
Tartrazine consists essentially of trisodium 5—hydroxy-l-(4-sulfonatophenyl)—4-(4-sulfonatophenylazo-H-pyrazole-30-carboxylate and subsidiary colouring matters together with sodium chloride and/or sodium sulfate as the principal uncoloured components Tartrazine is described as the sodium salt The calcium and the potassium salt are also permitted
Class
Monoazo
Colour Index No
19140
Einics
217—699-5
Chemical names
Trisodium-5—hydroxy-l-(4-sulfonatophenyl)—4-(4-sulfonatophenylazo)-H-pyrazole-3-carboxylate
Chemical formula
C
16
H
9
N
4
Na
3
O
9
S
2
Molecular weight
534,37
Assay
Content not less than 85% total colouring matters calculated as the sodium salt
530 at ca 426 nm in aqueous solution
Description
Light orange powder or granules
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 matters
Not more than 1,0%
Organic compounds other than colouring matters
4—hydrazinobenzene sulfonic acid
Total not more than 0,5%
4—aminobenzene-1-sulfonic acid
5—oxo-1-(4-sulfophenyl)—2-pyrazolin-e-3-carboxylic acid
4, 4'-diazoaminodi (benzene sulfonic acid)
Tetrahydroxysuccinic acid
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 104 QUINOLINE YELLOW
Synonyms
CI 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 disodium salts of the disulfonates of 2—(2-quinolyl) indan-1,3-dione (principal component)
Chemical formula
C
18
H
9
N Na
2
O
8
S
2
(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
—not less than 80% shall be disodium 2—(2-quinolyl:) indan-1, 3-dione-disulfonates
—not more than 15% shall be sodium 2—(2-quinolyl) indan-1, 3-dione-monosulfonates
—not more than 7.0% shall be trisodium 2—(2-quinolyl) indan-1, 3-dione-trisulfonate
865 (principal component) at ca 411 nm in aqueous acetic acid solution
Description
Yellow powder or granules
Identification
A. Spectrometry
Maximum in aqueous acetic acid solution of pH 5 at ca 411 nm
B. Yellow solution in water
E 104 QUINOLINE YELLOW
—contd.
Purity
Water insoluble matter
Not more than 0.2%
Subsidiary colouring matters
Not more than 4.0%
Organic compounds other than colour matters
2-metyhylquinoline-sulfonic acid
Total not more than 0,5%
Phthalic acid
2,-6-dimethyl quinoline
2, 6-dimethyl quinoline sulfonic acid
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 SUNSET YELLOW FCF
Synonyms
CI Food Yellow 3, Orange Yellow S
Definition
Sunset Yellow FCF consists essentially of disodium 2—hydroxy-l-(4-sulfonatophenylazo) 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
Einics
220—491-7
Chemical names
Disodium 2—hydroxy-l-(4-sulfonatophenylazo) naphthalene-6-sulfonate
Chemical formula
C
16
H
10
N
2
Na
2
O
7
S
2
Molecular weight
452,37
Assay
Content not less than 85% total colouring matters calculated as the sodium salt
555 at ca 485 nm in aqueous solution at pH7
Description
Orange-red powder or granules
Identification
A. Spectrometry
Maximum in water at ca 485 nm at pH7
B. Orange solution in water
Purity
Water insoluble matter
Not more than 0,2%
Subsidiary colouring matters
Not more than 5,0%
Organic compounds other than colouring matters
4-[aminobenzene-1-sulfonic acid
Total not more than 0,5%
3-hydroxymaphthalene-2,7-disulfonic acid
6-hydroxymaphthalene-2-sulfonic acid
7-hydroxymaphthalene-1, 3-disulfonic acid
4, 4'-diazoaminodi (benzene sulfonic acid)
6,6'-oxydi(naphthalene-2-sulfonic acid)
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
E120 COCHINEAL, CARMINIC ACID,
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 Dactylopius 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
7-β-D-glucopyranosyl-3,5,6,8-tetrahydroxy-1-methyl-9,10-dioxoanthracene-2-carboxylicacid (carminic acid);
Chemical formula
Carmine is the hydrated aluminum chelate of this acid C
22
H
20
O
13
(carminic add)
Molecular weight
492,39(carminic acid)
Assay
Content not less than 2,0% carminic acid in the extracts containing carminic acid; not less than 50% carminic acid in the chelates
Description
Red to dark red, friable, solid or powder Cochineal extract is generally a dark read liquid but can also be dried as a powder
Identification
Spectrometry
Maximum in aqueous ammonia solution at ca 518 nm.
Maximum in dilute 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
CI Food Red 3
Definition
Azorubine consists essentially of disodium 4—hydroxy-3-(4-sulfonato-1-naphthylazo) 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
Class
Monoazo
Colour Index No
14720
Einecs
222-657-4
Chemical name
Disodium 4-hydroxy-3-(4-sulfonato-1-naphthylazo) naphthalene-1-sulfonate
Chemical formula
C
20
H
12
N
2
Na
2
O
7
S
2
Molecular weight
502,44
Assay
Content not less than 85% total colouring matters, calculated as the sodium salt
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. Red solution in water
Purity
Water insoluble matter
Not more than 0,2%
Subsidiary colouring matters
Not more than 2,0%
Organic compounds other than colouring matters
4—aminonaphthalene-l-sulfonic acid
Total not more than 0,5%
4—hydroxynaphthalene-1-sulfonic acid
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
Cadium
Not more than 1 mg/kg
Heavy metals (as Pb)
Not more than 40 mg/Kg
E 123 AMARANTH
Synonyms
CI Food Red 9
Definition
Amaranth consists essentially of trisodium 2—hydroxyl-(4-sulfonato-l-naphthylazo) 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
Trisodium 2-hydroxy-1-(4-sulfonato-1-naphthylazo) naphthalene-3,6-disulfonate
Chemical formula
C
20
H
11
N
2
Na
3
O
10
S
3
Molecular weight
604,48
Assay
Content not less than 85% total colouring matters, calculated as the sodium salt
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. Red solution in water
Purity
Water insoluble matter
Not more than 0,2%
Subsidiary colouring matters
Not more than 3,0%
Organic compounds other than colouring matters
4-aminonapththalene-1-sulfonic acid
Total not more than 0,5%
3-hydroxynaphthalene-2,7-disulfonic acid
6-hydroxynaphthalene-2-sulfonic acid
7-hydroxynaphthalene-1,3-trisulfonic: acid
7-hydroxynaphthalene-1,3-6-trisulfonic acid
Unsulfonated primary aromatic amines
Not more than 0,01% (calculated as aniline)
Ether extractable matter
Not more than 02% 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
CI Food Red 7, New Coccine
Definition
Ponceau 4R consists essentially of trisodium 2—hydroxy-1(4-sulfonato-1-naphthylazo) naphthalene-6, 8-disulfonate and subsidiary colouring matters together with sodium chloride and/or sodium sulfate as the principal uncoloured components
Ponceau 4-R 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
C
20
H
11
N
2
Na
3
O
10
S
3
Molecular weight
604,48
Assay
Content not less than 80% total colouring matters, calculated as the sodium salt
430 at ca 505 nm in aqueous solution
Description
Reddish powder or granules
Identification
A. Spectrom-etry
Maximum in water at ca 505 nm
B. Red solution in water
Purity
Water insoluble matter
Subsidiary colouring matters
Not more than 0,2%
Organic compounds other than colouring matters
Not more than 1,0%
4-aminonaphthalene-1-sulfonic acid
Total not more than 0,5%
7-hydroxynaphthalene-1,3-disulfonic acid
3-hydroxynaphthalene-2,7-disulfonic acid
6-hydroxynaphthalene-2-sulfonic acid
7-hydroxynaphthalene-1,3,6-trisulfonic acid
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
Synonyms
CI Food Red 14
Definition
Erythrosine consists essentially of disodium 2-(2,4,5,7tetraiodo-3-oxido-6-oxoxanthen-9-yl) benzoate 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-tetraido-3-oxido-6-oxoxanthen-9-yl) benzoate monohydrate
Chemical formula
C
20
H
6
I
4
Na
2
O
5
H
2
O
Molecular weight
897,88
Assay
Content not less than 87% total colouring matters, calculated as the anhydrous sodium salt
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. Red solution in water
Purity
Inorganic iodides calculated as sodium iodide
Not more than 0,1%
Water insoluble matter
Not more than 0,2%
Subsidiary colouring matters (except fluorescein)
Not more than 4,0%
Fluorescein
Not more than 20 mg/kg
Organic compounds other than colouring 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
Definition
Red 2G consists essentially of disodium 8-acetamido-1-hydroxy-2-phenylazonaphthalene-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
C
18
H
13
N
3
Na
2
O
8
S
2
Molecular weight
509,43
Assay
Content not less than 80% total colouring matters, calculated as the sodium salt
620 at ca 532 nm in aqueous solution
Description
Red powder or granules
Identification
A. Spectrometry
Maximum in water at ca 532 nm
B. Red solution in water
Purity
Water insoluble matter
Not more than 0,2%
Subsidiary colouring matters
Not more than 2,0%
Organic compounds other than colouring matters
5-acetamido-4-hydroxynaphthalene-2,
Total not more than 0,5%
7-disulfonic acid
5-amino-4-hydroxynaphthalene-2,7-disulfonic acid
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
CI Food Red 17
Definition
Allura Red AC consists essentially of disodium 2-hydroxy-1-(2-methoxy-5-methyl-4-sulfonatophenylazo) naphthalene-6-sulfonate and subsidiary colouring matters together with sodium chloride and/or sodium sulfate as the principal 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
Einecs
247-368-0
Chemical name
Disodium 2-hydroxy-1-(2-methoxy-5-methy-4-sulfonatophenylazo) naphthalene-6-sulfonate
Chemical formula
C
18
H
14
N
2
Na
2
O
8
S
2
Molecular weight
496,42
Assay
Content not less than 85% total colouring matters, calculated as the sodium salt
540 at ca 504 nm in aqueous solution at pH 7
Description
Dark red powder or granules
Identification
A. Spectrometry
Maximum in water at ca 504 nm
B. Red solution in water
Purity
Water insoluble matter
Not more than 0,2%
Subsidiary colouring matters
Not more than 3,0%
Organic compounds other than colouring matters
6-hydroxy-2-naphthalene sulfonic acid, sodium salt
Not more than 0,3%
4-amino-5-methoxy-2-methylbenezene sulfonic acid
Not more than 0,2%
6,6-oxybis (2-naphthalene 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
CI Food Blue 5
Definition
Patent Blue V consists essentially of the calcium or sodium compound of [4-(α-(4-diethylaminophenyl)-5-hydroxy-2,4-disulfophenyl-methylidene) 2,5-cyclohexadien-1-ylidene] 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 is also permitted
Class
Triarylmethane
Colour Index No
42051
Einecs
222-573-8
Chemical names
The calcium or sodium compound of [4-(α-(4-diethylaminophenyl)-5-hydroxy-2,4-disulfophenyl-methylidene),-2,5-cyclohexadien-1-ylidene] diethyl-ammonium hydroxide inner salt
Chemical formula
Calcium compound: C
27
H
31
N
2
O
7
S
2
Ca½
Sodium Compound; C
27
H
31
N
2
O
7
S
2
Na
Molecular weight
Calcium compound: 579,72
Sodium compound: 582,67
Assay
Content not less than 85% total colouring matters, calculated as the sodium salt
2 000 at ca 638 nm in aqueous solution at pH5
Description
Dark-blue powder or granules
Identification
A. Spectrometry
Maximum in water at 638 nm at pH5
B. Blue solution in water
Purity
Water insoluble matter
Not more than 0,2%
Subsidiary colouring matters
Not more than 2,0%
Organic compounds other than colouring matters
3-hydroxy benzaldehyde
Total not more than 0,5%
3-hydroxy benzoic acid
3-hydroxy-4-sulfobenzoic acid
N,N-diethylamino benzene sulfonic acid
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
CI Food Blue 1
Definition
Indigotine consists essentially of a mixture of disodium 3,3'dioxo-2,2'-bi-indolylidene-5,5'-disulfonate, and disodium 3,3'-dioxo-2,2'-bi-indolylidene-5,7'-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
C
16
H
8
N
2
Na
2
O
8
S
2
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%
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 Blue solution in water
Purity
Water insoluble matter
Not more than 0,2%
Subsidiary colouring matters
Excluding disodium 3,3'dioxo-2,2'-bi-indolylidene-5,7'-disulfonate: not more than 1,0%
Organic compounds other than colouring matters
Isatin-5-sulfonic acid
Total not more than 0,5%
5-sulfoanthranilic acid
Anthranilic acid
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 133 BRILLIANT BLUE FCF
Synonyms
CI Food Blue 2
Definition
Brilliant Blue FCF consists essentially of disodium α-(4-(N-ethyl-3-sulfonatobenzylamino) phenyl)-α-(4-N-ethyl-3-sulfonatobenzylamino) cyclohexa-2,5-dienylidene) 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 α-(4-(N-ethyl-3-sulfonatobenzylamino) phenyl) α-(4-N-ethyl-3-sulfonatobenzylamino) cyclohexa-2,5-dienylidene) toluene-2-sulfonate.
Chemical formula
C
37
H
34
N
2
Na
2
O
9
S
3
Molecular weight
792,84
Assay
Content not less than 85% total colouring matters, calculated as the sodium salt
1 630 at ca 630 nm in aqueous solution
Description
reddish-blue powder or granules
Identification
A. Spectrometry
Maximum in water at ca 630 nm
B. Blue solution in water
Purity
Water insoluble matter
Not more than 0,2%
Subsidiary colouring matters
Not more than 6,0%
Organic compounds other than colouring matters;
Sum of 2,3-and 4-formyl benzene sulfonic acids
Not more than 1,5%
3-((ethyl)(4-sulfophenyl amino)methyl benzene sulfonic acid
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 pH7
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
CI Natural Green 3, Magesium Chlorophyll, 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 magnesium may be wholly or partly removed from the chlorophylls to give the corresponding phaeophytins. 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: 208-272-4
Chemical names
The major colouring principles are
Phytyl(13
2
-R,17S,18S)-3)(8-ethyl-13
2
- methoxycarbonyl-2,7,12,18-tetramethyl-13'-oxo-3-vinyl-13
1-
13
2-
17,18-tetrahydrocyclopenta [at]-porphyrin-17-yl] propionate, (Pheophytin a), or as the magnesium complex (Chlorophyll a) Phytyl (13
2
-R,17S, 18S)-3-(8-ethyl-7-formyl-13
2-
methoxycarbonyl-2, l2, 18-trimethyl-13'-oxo-3-vinyl-13
1-
13
2
-17,18-tetrahydrocyclopenta [at]-porphyrin-17-yl) propionate, (Pheophytin b), or as the magnesium complex (Chlorophyll b)
Chemical formula
Chlorophyll a (magnesium complex): C
55
H
72
MgN
4
O
5
Chlorophyll a: C
55
H
74
N
4
O
5
Chlorophyll b (magnesium complex): C
55
H
70
MgN
4
O
6
Chlorophyll b: C
55
H
72
N
4
O
6
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%
700 at ca 409 nm in chloroform
Description
Waxy solid ranging in colour from olive green to dark green depending on the content of coordinated magnesium
Identification
Spectrometry
Maximum in chloroform at ca 409 nm
Purity
Acetone
Not more than 50 mg/kg, singly or in combination
Solvent residues
Methyl Ethyl ketone
Methanol
Ethanol
Propan-2-ol
Hexane
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) CHLOROPHYLLINS
Synonyms
CI Natural Green 5, Sodium Chlorophyllin, Potassium Chlorphyllin
Definition
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.
Class
Porphyrin
Colour Index No
75815
Einecs
287-483-3
Chemical names
The major colouring principles in their acid forms are
—3-(10-carboxylato-4-ethyl-1,3,5,8-tetramethyl-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.
Chemical formula
Chlorophyllin a (acid form): C
34
H
34
N
4
O
5
Chlorophyllin b (acid form): C
34
H
32
N
4
O
6
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°C for 1 hour.
700 at ca 405 nm in aqueous solution at pH9
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
E 140 (ii) CHLOROPHYLLINS
—contd.
Purity
Solvent residues
Acetone
Not more than 50 mg/kg, singly or in combination
Methyl Ethyl ketone
Methanol
Ethanol
Propan-2-ol
Hexane
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 141 (i) COPPER COMPLEXES OF CHLOROPHYLLS
Synonyms
CI Natural Green 3, Copper Chlorophyll, Cooper 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 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.
Class
Porphyrin
Colour Index No
75815
Einecs
Copper chlorophyll a: 239-830-5; copper chlorophyll b: 246-020-5
Chemical names
[Phytyl (13
2
R, 17S, 18S]-3(-8-ethyl-13
2
methoxycarbonyl-2,7,12,18-tetramethyl-13'-oxo-3-vinyl-13
1-
13
2-
17,18-tetrahydrocyclopenta [at]-porphyrin-17-yl)propionate] copper (II) (Copper Chlorophyll a) [Phytyl (13
2
R, 17S, 18S)-3-(8-ethyl-7-formyl-13
2
-methoxycarbonyl-2,-12,18-trimethyl-13'-oxo-3-vinyl-13
1
13
2
17,18-tetrahydrocyclopenta[at]-porphyrin-17-yl)propionate] copper (II) (Copper chlorphyll b)
Chemical formula
Copper chlorophyll a: C
55
H
72
Cu N
4
O
5
Copper chlorophyll b: C
55
H
70
Cu N
4
O
6
Molecular weight
Copper chlorophyll a: 932,75
Copper chlorophyll b: 946,73
Content to total copper chlorophylls is not less than 10%
Assay
540 at ca 422 nm in chloroform
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
E 141 (i) COPPER COMPLEXES OF CHLOROPHYLLS
—contd.
Purity
Solvent residues
Acetone
Not more than 50 mg/kg, singly or in combination
Methyl Ethyl ketone
Methanol
Ehtanol
Propan-2-ol
Hexane
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 141 (ii) COPPER COMPLEXES OF CHLOROPHYLLINS
Synonyms
Sodium Copper Chlorophyllin, Potassium Copper Chlorophyllin, CI 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 neutralised 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
Chemical names
The major colouring principles in their acid forms are 3-(10-Carboxylato-4-4ethyl-1, 3, 5, 8-tetramethyl-9-oxo-2-vinylphorbin-7-yl) propionate, copper complex (Copper chlorophyllin a) and 3-(10-Carboxylato-4-ethyl-3-formyl-1, 5, 8-trimethyl-9-oxo-2-vinylphorbin-7-yl) propionate, copper complex (Copper chlorophyllin b)
Chemical formula
Copper chlorophyllin a (acid form: C
34
H
32
Cu N
4
O
5
Copper chlorophyllin b (acid form: C
34
H
32
Cu N
4
O
6
Molecular formula
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 hr.
Assay
565 at ca 405 nm in aqueous phosphate buffer at pH 7,5
145 at ca 603 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
E 141 (ii) COPPER COMPLEXES OF CHLOROPHYLLINS
—contd.
Purity
Solvent residues
Acetone
Not more than 50 mg/kg, singly or in combination
Methyl ethyl ketone
Methanol
Ethanol
Propan-2-ol
Hexane
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
CI Food Green 4, Brilliant Green BS
Definition
Green S consists essentially of sodium N-[4-(dimethylamino) phenyl] 2-hydroxy-3, 6-disulfo-1-naphthalenyl) 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-cyclonexadien-1-ylidene]-N-methylmethanaminium;
Sodium 5-[4-dimethylamino-α-(4-dimethyliminocyclohexa-2,5-dienylidene)benzyl]-6-hydroxy-7-sulfonato-naphthalene-2-sulfonate (alternative chemical name).
Checial formula
C
27
H
25
N
2
Na O
7
S
2
Molecular weight
576,63
Assay
Content not less than 80% total matters calculated as the sodium salt
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. Blue or green solution in water
Purity
Water insoluble matter
Not more than 0,2%
Subsidiary colouring matters
Not more than 1,0%
Organic compounds other than colouring matters
4, 4'-bis(dimethylamino)-benzhydryl alcohol
Not more than 0,1%
4, 4'-bis(dimethylamino)-benzophenone
Not more than 0,1%
3-hydroxynapthalene-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 caramelisation, 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%
Colour bound by phosphoryl cellulose
Not more than 50%
Colour intensity (
1
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/kg1(1)
E 15Ob CAUSTIC SULPHITE 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
)
Sulphur bound by DEAE cellulose
More than 40%
Absorbance ratio of colour bound by DEAE
19—34
cellulose
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 absorbence 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 absorbence units.
E 150c AMMONIA 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
More than 50%
Colour bound by 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
)
Absorbance ratio of colour bound by 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 absorbence 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 absorbence units.
E 150d SULPHITE AMMONIA 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, ammonium hydrogen carbonate, ammonium phosphate, ammonium sulphate, ammonium sulphite 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
Absorbance ratio of alcohol precipitate (1)
8—14
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/kg1(1)
(2) Expressed on equivalent colour basis i.e. is expressed in terms of a product having a colour intensity of 0,1 absorbance units.2
E 151 BRILLIANT BLACK BN, BLACK PN
Synonyms
CI Food Black 1
Definition
Brilliant Black BN consists essentially of tetrasodium-4-acetamido-5-hydroxy-6-[7-sulfonato-4-(4-sulfonatophenylazo)-1-naphthylazo] naphthalene-1,7-disulfonate and subsidiary 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
Tetrasodium 4-acetamido-5-hydroxy-6-[7-sulfonato-4-(4-sulfonatophenylazo]-1-naphthylazo] naphthalene-1,7-disulfonate
Chemical formula
C
28
H
17
N
5
Na
4
O
14
S
4
Molecular weight
867,69
Assay
Content not less than 80% total colouring matters calculated as the sodium salt
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 solution in water
Purity
Water insoluble matter
Not more than 0,2%
Subsidiary colouring matters
Not more than 10%(expressed on the dye content)
Organic compounds other than colouring matters
4-acetamido-5-hydroxynaphthalene-
Total not more than 0,8%
1,7,-disulfonic acid
4-amino-5-hydroxynaphthalene-
1,7-disulfonic acid
8-aminomphthalene-2-sulfonic acid
4,4'-diazoaminodi-(benzenesulfonic acid)
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 153 VEGETABLE 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
Content not less than 95% of carbon calculated on an anhydrous and ash-free basis
Assay
Black powder, odourless and tasteless
Description
Identification
A. Solubility
Insoluble in water and organic solvents
B. Burning
What 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
Polyaromatic 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
E 154 BROWN FK
Synonyms
CI 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 chloride and/or sodium sulfate as the principal 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-(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)
Chemical formula
I
C
12
H
11
N
4
NaO
3
S
II
C
13
H
13
N
4
NaO
3
S
III
C
18
H
14
N
6
Na
2
O
6
S
2
IV
C
18
H
14
N
6
Na
2
O
6
S
2
V
C
19
H
16
N
6
Na
2
O
6
S
2
VI
C
24
H
17
N
8
Na
3
O
9
S
3
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%
Subsidiary colouring matters
Not more than 3,5%
Organic compounds other than colouring matters
4-aminobenzene-1-sulfonic acid m-phenylenediamine and
Not more than 0,7%
4methyl-m-phenylenediamine
Not more than 0,35%
Unsulfonated primary aromatic amines other than m-phenylene diamine and 4-methyl-m-phenylene diamene
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
CI Food Brown 3
Definition
Brown HT consists essentially of disodium 4,4'-(2,4-dihydroxy-5-hydroxymethyl-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 salt. 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-hydroxymethyl-1,3-phenylene bisazo) di (naphthalene-l-sulfonate)
Chemical formula
C
27
H
18
N
4
Na
2
O
9
S
2
Molecular weight
652,57
Assay
Content not less than 70% total colouring matters calculated as the sodium salt
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 solution in water
Purity
Water insoluble matter
Not more than 0,2%
Subsidiary colouring matters
Not more than 10% (TLC method)
Organic compounds other than colouring 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
Cadium
Not more than 1 mg/kg
Heavy metals (as Pb)
Not more than 40 mg/kg
E 160a (i) MIXED CAROTENES
Synonyms
CI 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. α-, ¾-carotene and other pigments may be present. Besides the colour pigments, this substance may contain oils, fats and waxes naturally occurring 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: C
40
H
56
Molecular weight
ß-Carotene: 536,88
Assay
Content of carotenes (calculated as ß-carotene) is not less than 5%. For products obtained by extraction of vegetables oils: not less than 0,2% in edible fats
2 500 at ca 440-457 nm in cyclohexane
Identification
Spectrometry
Maximum in cyclohexane at 440-457 nm and 470 nm-486 nm
Purity
Solvent residues
Acetone
Not more than 50 mg/kg, singly or in combination
Methylethylketone
Methanol
Propan-2-ol
Hexane
Ethanol
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 160a (ii) BETA-CAROTENE
Synonyms
CI Food Orange 5
Definition
These specifications apply predominantly to all trans isomer of ß-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
C
40
H
56
Molecular weight
536,88
Assay
Not less than 96% total colouring matters (expressed as ß-carotene)
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 colouring matters
Carotenoids 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 160b ANNATTO, BIXIN, NORBIXIN
Synonyms
CI 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
C
25
H
30
O
4
Norbixin
C
24
H
28
O
4
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
E 160b ANNATTO, BIXIN, NORBIXIN
—contd.
(i) SOLVENT EXTRACTED 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 following solvents: acetone, methanol, hexane or 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
2 870 at ca 502 nm in chloroform
Norbixin
2 870 at ca 482 nm in KOH solution
Purity
Solvent residues
Acetone
Not more than 50 mg/kg, singly or in combination
Methanol
Hexane
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 160b ANNATTO, BIXIN, NORBIXIN
—contd.
(ii) ALKALI EXTRACTED ANATTO
Definition
Water soluble annatto 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
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
E 160b ANNATTO, BIXIN, NORBIXIN
—contd.
(iii) OIL EXTRACTED ANNATTO
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 orellana 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
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 160c PAPRIKA EXTRACT, CAPSANTHIN, 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 following solvents may be used in the extraction: 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: C
40
H
56
O
3
Capsorubin: C
40
H
56
O
4
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
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
E 160c PAPRIKA EXTRACT, CAPSANTHIN, CAPSORUBIN
—contd.
Purity
Ethyl acetate
Not more than 50 mg/kg, singly or in combination
Solvent residues
Methanol
Ethanol
Acetone
Hexane
Dichloromethane: Not more than 10 mg/kg
Capsaicin
Not more than 250 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 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: dichloromethane, carbon dioxide, ethyl acetate, acetone, propan-2-ol, methanol, ethanol, hexane. The major colouring principle of tomatoes is lycopene, 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
C
40
H
56
Molecular weight
536,85
Assay
Content not less than 5% total colouring matters
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
Not more than 50 mg/kg, singly or in combination
Methanol
Ethanol
Acetone
Hexane
Propan-2-ol
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 160e BETA-APO-8'-CAROTENAL (C30)
Synonyms
CI Food Orange 6
Definition
These specifications apply to predominantly all trans isomer of ß-apo-8'-carotenal together with minor amounts of other carotenoids. Diluted and stabilized forms are prepared from ß-apo-8'-carotenal meeting these specifications 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.
Class
Carotenoid
Colour Index No
40820
Einecs
214-171-6
Chemical names
ß-P-Apo-8'-carotenal, Trans-ß-apo-8' carotene-aldehyde
Chemical formula
C
30
H
40
O
Molecular weight
416,65
Assay
Not less than 96% of total colouring matters
2 640 at 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 colouring matters
Carotenoids other than ßapo8'-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 160fETHYL ESTER OF BETA -APO-8'-CAROTENOIC ACID (C30)
Synonyms
CI Food Orange 7, ß-apo-8'-carotenoic ester
Definition
These specifications apply to predominantly all trans isomer of ß-apo-8'-carotenoic acid ethyl ester together with minor amounts of other carotenoids. Diluted and stabilised 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-caroten-8'-oate
Chemical formula
C
32
H
44
O
2
Molecular weight
460,70
Assay
Not less than 96% of total colouring matters
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 colouring matters
Carotenoids other than ß-apo-8'-carotenoic acid ethyl ester: 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 161b 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 occurring in the plant material
Only the following solvents may be used for the extraction: 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
C
40
H
56
O
2
Molecular weight
568,88
Assay
Content of total colouring matter not less than 4% calculated as lutein
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
Not more than 50 mg/kg, singly or in combination
Methyl ethyl ketone
Methanol
Ethanol
Propan-2-ol
Hexane
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
CI Food Orange 8
Definition
These specifications apply to predominantly all trans 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.
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
C
40
H
52
O
2
Molecular weight
564,86
Assay
Not less than 96% of total colouring matters (expressed as canthaxanthin)
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 colouring 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 162 BEETROOT 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 extraction of shredded beet roots and subsequent enrichment in the active principle. The colour is composed of different pigments all belonging to the class 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 naturally occurring 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-(ß-D-glycilolsglucopyranosyloxy)-2,3-dihydro-6-hydroxy-1H-indol-l-yl)-ethenyl)-2,3-dihydro-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: C
24
H
26
N
2
O
13
Molecular weight
550,48
Assay
Content of red colour (expressed as betanine) is not less than 0,4%
1 120 at ca 535 nm in aqueous solution at pH 5
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 necessarily in the same proportions as found in the source material
Class
Anthocyanin
Einecs
208-438-6 (cyanidin); 205-125-6 (peonidin); 208-4-370 (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'-methoxyflavylium chloride (peonidin)
3,4',5,7,-Tetrahydroxy-3',5'-dimethoxyflavylium chloride (malvidin)
3,5,7-Trihydroxy-2-(3,4,5,trihydroxyphenyl)—1-benzopyrylium chloride (delphinidin)
3,3'4',5,7 Pentanydroxy-5'-methoxyflavylium chloride (petunidin)
3,5,7-Trihydroxy-2-(4-hydroxyphenyl)—1-benzopyrilium chloride (pelargonidin)
Chemical formula
Cyanidin: C
15
H
11
O
6
C
1
Peonidin: C
16
H
13
O
6
C
1
Malvidin: C
17
H
15
O
7
C
1
Delphinidin: C
15
H
11
O
7
C
1
Petunidin: C
16
H
13
O
7
C
1
Pelargonidin: C
15
H
11
O
5
C
1
Molecular weight
Cyanidin: 322,6
Peonidin: 336,7
Malvidin: 366,7
Delphinidin: 340,6
Petunidin: 352,7
Pelargonidin: 306,7
Assay
300 for the pure pigment at 515—535 nm at pH3,0
E 163 ANTHOCYANINS
—contd.
Description
Purplish-red liquid, powder or paste, having a slight characteristic odour
Identification
Spectrometry
Maximum in methanol with 0,01% conc. HC1
Cyanidin: 535 nm
Peonidin: 532 nm
Malvidin: 542 nm
Delphinidin: 546 nm
Petunidin: 543 nm
Pelargonidin: 530 nm
Purity
Solvent residues
Methanol
Not more than 50 mg/kg, singly or in combination
Ethanol
Sulphur 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 170 CALCIUM CARBONATE
Synonyms
CI 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
CaCO
3
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 solution, after boiling, give positive tests for calcium.
Purity
Loss on drying
Not more than 2,0% (200°C, 4 hours)
Acid-insoluble substances
Not more than 0,2%
Magnesium and alkali salts
Not more than 1,5%
Flouride
Not more than 50 mg/kg
Antimony (as Sb)
Not more than 100 mg/kg, singly or in combination
Copper (as Cu)
Chromium (as Cr)
Zinc (as Zn)
Barium (as Ba)
Arsenic
Not more than 3 mg/kg
Lead
Not more than 10 mg/kg
Cadmium
Not more than 1 mg/kg
E 171 TITANIUM DIOXIDE
Synonyms
CI Pigment White 6
Definition
Titanium Dioxide consists essentially of pure anatase titanium dioxide which may be coated with small amounts of alumina 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
TiO
2
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 sulphuric 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: CI Pigment Yellow 42 and 43
Iron Oxide Red: CI Pigment Red
101 and 102
Iron Oxide Black: CI Pigment
Black 11
Definition
Iron oxides 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 and/or 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
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)·xH
2
O
Iron Oxide Red: Fe
2
O
3
Iron Oxide Black: FeO.Fe
2
O
3
Molecular weight
88,85: FeO (OH)
159,70: Fe
2
O
3
231,55: FeO. FeO
3
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 solvents
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
CI Pigment Metal, AI
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
AI
Atomic weight
26,98
Assay
Not less than 99% calculated as AI 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
Cadmium
Not more than 1 mg/kg
Heavy metals (as Pb)
Not more than 40 mg/kg
E 174 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 dissolution
Copper
Not more than 4%
E 180 LITHOLRUBINE BK
Synonyms
CI 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
Calcium 3-hydroxy-4-)4-methyl-2-sulfonatophenylazo)-2-naphthalenecarboxylate
Chemical formula
C
18
H
12
CaN
2
O
6
S
Molecular weight
424,45
Assay
Content not less than 90% total colouring matters
200 at ca 442 nm in dimethylformamide
Description
Red powder
Identification
A. Spectrometry
Maximum in dimethylformamide at ca 442 nm
Purity
Subsidiary colouring matters
Not more than 0,5%
Organic compounds other than colouring matters
2 Amino-5-methylbenzene-sulfonic acid, calcium salt
Not more than 0,2%
3-hydroxy-2-naphthalenecar-boxylic acid, 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
GIVEN under the Official Seal of the Minister for Health, this 19th day of December, 1995.
MICHAEL NOONAN,
Minister for Health.
EXPLANATORY NOTE
These Regulations implement the Directives on food additives generally and on colours and sweeteners in particular, which are listed below.
Council Directive 89/107/EEC
(1)
on the approximation of the laws of the Member States concerning food additives authorised for use in foodstuffs intended for human consumption.
(1)
OJ No. L40, 11.2.89, pp 27-33
European Parliament and Council Directive 94/35/EC
(2)
on sweeteners for use in foodstuffs.
(2)
OJ No. L237, 10.9.94, pp 3-12
European Parliament and Council Directive 94/36/EC
(3)
on colours for use in foodstuffs.
(3)
OJ No. L237, 10.9.94, pp 13-29
Commission Directive 95/31/EC
(4)
laying down specific criteria of purity concerning sweeteners for use in foodstuffs.
(4)
OJ No. L178, 28.7.95, pp 1-19
Commission Directive 95/45/EC
(5)
laying down specific purity criteria concerning colours for use in foodstuffs.
(5)
OJ No. L226 22.9.95, pp 1-45
All food additives must comply with the provisions in Part I of the Regulations while, in addition, sweeteners and colours used as food additives must comply with the provisions in Parts II and III respectively.
These Regulations, cited as the European Communities (General Provisions on the Control of Additives, and in particular Colours and Sweeteners for use in Foodstuffs) Regulations, 1995 come into effect on 31st December 1995.
(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.
(1) Absorbance ratio of alcohol precipitate is defuned as the absorbance of the precipitate at 280 nm dividend by the absorbance at 560 nm (1 cm cell).
The Minister for Health in exercise of the powers conferred on him by
Section 3
of the
European Communities Act, 1972
(No. 27 of 1972) hereby makes the following Regulations for the purpose of giving effect to
Council Directive 89/107/EEC
(1)
on the approximation of the laws of the Member States concerning food additives authorised for use in foodstuffs intended for human consumption.
(1)
O.J. No. L40, 11.2.89, pp 27-33
European Parliament and Council Directive 94/35/EC
(2)
on sweeteners for use in foodstuffs.
(2)
O.J. No. L237, 10.9.94, pp 3-12
European Parliament and Council Directive 94/36/EC
(3)
on colours for use in foodstuffs.
(3)
O.J. No. L237, 10.9.94, pp 13-29
Commission Directive 95/31/EC
(4)
laying down specific criteria of purity concerning sweeteners for use in foodstuffs.
(4)
O.J. No. L178, 28.7.95, pp 1-19
Commission Directive 95/45/EC
(5)
laying down specific purity criteria concerning colours for use in foodstuffs.
(5)
O.J. No. L226, 22.9.95, pp 1-45