CokIun (UIIe in FoodJcllfls) Rqulaliool, 1995 (uiieinfoodjcllfls)

L.N. lit?' 0( 1995

FOOD, DRUGS AND DRINKING WATER ACT

(CAP. 231 )

CokIun (UIIe in FoodJcllfls) Rqulaliool, 1995

IN exercise of the powers conferred by section 12 of the Food,

Drugs and Drinking Waler Act, the Minister for Social

Development , on the advice of the food Standards Board, has

made the following regulations:-

(I) These regula tions may be cited as the Colours (Use in

Foodstuffs) Regulations, 1995 .

(2) 1bese regulations shall rome into force on the 1st

July, 1996: provided that any colour, or any foodstuff containing a

colour in either case which complies with the requirements of these

regulations may, until the said date, be imponed, prepared,

manufactured or sold notwithstanding tbat it may nOI comply in full

with the regulations currently in force until the coming into force

of these reguladons.

(3) These regulations shlll complement the Additives in

Food. Regul ations. 1994.

In these regulations, unless the context otherwise requires -

"colour" means a substance which adds or restores colour

in a food , and includes any natural constituenlS of foodstuffs

and natural sources which are normally not consumed as

foodstuffs as such and which are not normally used as

charaeterislic ingredienlS of food

Provided that the follOwing sulntanc:es shall not be

considered as colours for the purposes of these regulations

(a) foodstuffs, whether dried or in concentrated form

and fl avourings incorporated during the manufacturing of

compound foodstuffs, because of their aromatic, sapid or

nutritive properties together with • seocmdary colouring

effect, such as paprika, turmeric and saffron;

(b) colours used for the colouring of the inedible

external parts of foodstuffs, such as cheese coatings and

sausage casings

Provided funher that preparations obtained from foods(uffs

and other natural source materials obtained by physical andlor

chemical extraction resulting in a selective extraction of the

pigments relative to the nutritive or aromatic constituents are

also colours within the meaning of these regulations;

"compound foodstuff" means a forvlsluff in itself

composed of two or more foodstuffs ;

~ EEC'

as used in these regulations and in the

Schedules

the reto means the European Economic

Community;

MfoodslUffs- has the 58.1lIe meaning u is I lIributcd 10

" food" in section 2 of the Food , Drugs and Drinking Water

Act;

" foodstuff for particular nutritional uses" is a foodstuff

which , owi ng to its special composition or manufacturing

process, is clea rl y distinguishable from a foodstuff fo r

normal consumption, whi4::h is suitable for il5 claimed

nutritional PUip05H aDd which is rrnuteled in such ...... y

as to indicate such suitability. A particular nutritional use

shall fulfil the particular nutritional requirements

Ca)

of ce rtain ca tegories of persons whose digestive

processes or metabolism are disturbed; or

(b) 01 certain categories of persons who are in a

special ph)'5iological condition and who are therefore able

loobuill special be nefit from controUed consumption of

certain substances in foodstu ffs; or

(c) of infanlS Of young children in good health;

"meat product" means a product prepared from or wilh

mea l wh ich has undergo ne trealmen t such that the C\l t surface

shows that the prod uct no longe r has the characteristics of fresh

meat

Provided that the following shall not be regarded as a melt

product

(a) meal whk h has unde rgo ne o nly cold treatment;

such meal shlll remain subject to the rules in the Directive

refe rred 10 hereu nder: -

A n icle 2 (a) of Dircdive 6414]3/EEC

-

-

Artidc 2 of Directive 71111&IEEC

Ankle 2 of Directive 71J46I1EEC

-

-

A n ide 2 or Di rective

Article 2 of Directive ~

-

-

Ankle 2(1) and (2)

9lf49S1EEC

(b) a product SIIbject to Council Directive 88I6S71

EEC of 14 December . 1988 laying down the rcquiremen(J

for the productio n of, and trade in , minced melt , mea t in

pieces of less than 100 grams and meat preparatio ns and

amendi ng Directives 6414331EEC. 71 / 1181EEC and T11462J

EEC;

kunprocc 'sed" means not having underzone any treatment

resu lting in a substantial change in the original stale of the

foodstuffs. However. they may have been for example: divided ,

parted , severed, boned . minced, skinned, pared, peeled.

around, cut, cleaned, trimmed, deep-froten, frozen , chilled,

milled or busked, packed or unpacked .

Foodstuff" W'hkh may DOt COIItam edded coIoun, exet'pt W'~

"pedfk:ally provided for iD the ThinI, FOW'th or F1t'UI Set I bk

(The designations used in the Second Sched ule do not prejudice the 'carry

over' principle in CAseS where products contain ingredients with legitim ate

colouring in their own right)

UnprC'O':5sed foodslUffs

2. All bottled or packed waters

3. Milk , semi-skimmed and skimmed milk, pasteurised or sterilised (including

UIIT sterilisation) (unflavou red)

4. Chocolate milk

Fennented milk (unfl avoured)

Preserved milk as mentioned iD Directive 7611181EEC

6.

7. Buller-miIIr. (unflavoured)

CokM&n: P EL uutted fCM" ecrtalu _

oal1

, .

eol" •

F. ' 'w!!

E I23Amaranth

Aperitif wines, spirit drinll$ including

30mgll

products with less than 15% alcohol by

volume

Fish roe

3O mg/kg

E 127 Erylhrosine

Cocktail cherries and candied cherri es

200mglkg

BigarreaWL: cherries in syrup and in

ISOmg/kg

cocktails

Breakfast sausages with a minimum

E I28Red2G

2llmglkg

cereal content of 6%

Burger meat with I minimum vegetable

andlorcereal contento! 4%

EIS4BrownFK

Kippers

20mglkg

E 161 gCanl haxanthin

Saucisses de Strasbourg

ISmg/kg

E 173 Aluminium

otemal coaling of sugar confectionery

quafllum salis

for the decoration of cakes and pastries

E 174 Silver

External coating of confectionery

quofllum salis

Decoration of chocolates

Liqueurs

E 175 Gold

External coating of confectionery

quantumsalis

Decoration of chocolates

Liqueurs

Edible cheese rind

E 180 Litholrobine BK

quonwmsalis

E l60b Annatto, Bixin ,

Margarine, minarine, other fat em ul-

IOmg/kg

sions, and fats essentially free from wate

Norbixin

Deeorations and toatinp

2Omg/kg

fine bakery wares

IOmg/kg

Edible ices

2Omg/kg

Liqueurs, including fon ified beverages

IOmg/1

with less than I S% alcohol by volume

Flavoured processed cheese

I S mg/kg

Ripened Orange. Yellow and broken-

ISmg/kg

white cheese

ISmg/kg

Unflavoured processed cheese

IOmg/kg

I><u<m

MSnack. M: dry, savoury polltO, cereal or

stardJ-bascd snack products

20mglkg

-

utruded or expanded savoury sn

prod"'"

other savoury snack products and

JOmglkg

-

sayourycoated nuts

Smoked fish

IOmglkg

20mglkg

Edible cheese rind and edible casinp

Red Lcicelter cheese

SOmglkg

3S mglkg

Mimoletlechcese

25mglkg

Extruded, puffed andlor fruit-flavoured

breakfastocreals

F1fTH SCHEDULE

c:.u-. ~ in f"""stun'. other tbaa rt.m la IlJud in tile SHoFild od ThiTd

Se ' -dlllel

.... 1

Tbe foUowinS colours may be used in foodstuffs mentioned in the Fifth Schedule

Part 2 and in all other foodstuffs other Ihan those li5ted in the Second and Third

Schedules al q!Ul1l/um safis,

(i)

E lOt

Riboflavin

(0)

Riboflayin·S'-phosphate

E 1<0

Cblorophylb and chlorophyllins

Copper complexes of chlorophyll5 aDd chlorophyllins

EI>Oo

P1ain caramc.l

Causlic sulphite caramel

El"'"

Ammoniacaramcl

El""

E lSOd

Sulphile ammonia caramel

Ve~tablecarbon

E l60a

Carotenes

Paprika ex tract , cap5llnthin, capsorubin

El""

E I62

Beetroot red, betanin

EI63

Anthoqanins

EI7Q

Cakium carbonate

Titanium dioxide

Iron oxides and hyd roxides

.... ,

The foUowing coloun may be used l.ingly or in combination in the following foods

up to the maxim um level specified in the table. However, for non-alcoholic flavoured

drinks, edible ices, deMCrts, fine bakery wares and confectionery. colours may be "sed

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 5Omgflr.g or mgll.

E loo

Cumunin

Tanrazine

Quinoline Yellow

Sunset Yellow FCFfQrange Yellow S

Cochineal, Carminic acid, Carmines

E l'"

Azorubine. Carmoisine

Ponceau4R, Cochineal Red A

E I 24

Al1ura Red AC

EI3I

Patent Blue V

Indigotine . Indigo Carmine

Brilliant Blue FCF

EI42

GreenS

Brilliant Black BN, Black PN

Brown HT

Lycopene

EI<Od

Beta-apa-8' -carotenal (C 30)

El"'"

Ethyl ester of Beta-apo-8' -carotenic acid (C 30)

E l""

E 16tb

Lutein

Non-alcoholic fla voured drinks ..... ....... ....................... .............

Candied fruits and vege ta bles, Mostarda di Frulta .... ..... ..... ..........

Preserves of red frui ts .... ....... .. ....... ... ...... ...... ... .......... .... ... .....

Confectionery ........ .... ... ...... .. .................. .... .. ....... ........... .....

Decorations and coatings .... ....... ........ . ............ ..... ...... .... ....... ..

Fine bakery wares (e.g. vien noiserie, biscuits. cakes and wafers) ... ..

Edibleices .. ........... .. , .. ... .. .......... .... .... ,.. .. ... ... ........... ........... .

Flavoured processed cheese ........ ........ ... ....... ....... ..... ........ .. ....

Desserts including flavoured milk products ......... . ................. ......

Sauces, seasoning! (for e:w.:ample , curry powder, Tandoori) , pickles.

relishes, Chutney and Piccalili ................................ .... .... ......... .

Mustard .. ... .... .... .......... ........ ...... .... ........ ..... ....... .... ... ....... .. .

Fish paste and crustacean paste ............................................... .

J>re..cooked crustaceans ............... ... ................ ..... ....... ....... .... .

Salmon substitutes ............................................................... .

. .

S unnu ........ ...................... ..... ....... ...................... ...... ......... .

Fish roe ........ ............. ............. .......................... ... .............. .

Smoked Fish .. .................................................... ................. .

"Snacks": dry. savoury potato, cereal or starch-based snack products

- extruded or expanded savoury snack products ....................... .

- other savoury snack products and savoury coated nuts ............ .

Edible cheese rind and edible casings ...................................... .. qWUlllUrlsatu

Complete formulae for weight control intended to replace total daily

food intake or an individual meal ............................................. .

Co mpl~~e fonnulae and nutritional supplements for use under medical

supeTVISlon ... ... ........ ......... ... ............................... .. ............ .. .

Liquid food supplements/dietary integrators ......... ........ ............ ..

Solid food supplements/dietary integrators ................ .... ............ .

Soups .......... ........ ............... ............... .. .............................. .

Meat and fish analogues based on vegetables proteins .................. .

Spirituous beverages (i ncluding products less than 15% alcohol by

VOlume), except those mentioned in the Second or Third Schedule ...

Aromatised wines. aromatised wine-based drinks and aromatised wine-

products cocktails as mentioned in Regulation (EEC) No. 1601191 ex-

cept those mentioned in the Second or Third Schedule ................. .

fruit wines (still Of sparkling)

Cider (except cidre bouche) and perry

Aromatised fruit wines, cider and perry

SIXTH SCHED ULE

Crlterlro 0( Partty

PART 1 - GENE RAL CRITE RI A OF PURITY

Unless ot herwise provided in the specific criteria in Part 2 of this Schedule, the

colours referred 10 in the First Schedule are req uired to satisfy the followi ng criteria of

I . lrwrganic impuritiQ

(a) They should contain nOI more than Smalkgof arsenic and nol more than

20mgfkg of lead;

(b) They should con tain nOI more than lOOmgfkg of the following

substances, taken separa tely: antimony. coppe r, chromi um, zinc, barium sulphate; and

001 more than 200mgfkg of these products taken together;

(c) They shou ld nOI con tain cad mium , me rOlry. selenium, te Uurium,

thallium, uranium o r ch ro ma les, o r soluble combina tions of barium in di:lectablc

quantities.

Or;;W1ic imp"rit;t s

2. (a) They should nOI conlain 2-napht hyla mine, benzidine, amino-4-dipbenyJ

(or xenylamine) or theiT deriya tiyes;

(b)

They should not cont ain polycyclic aromatic hydrocarbons;

(cl Synthetic organic colour should contain not more than 0.01 % of free

aromatic amines;

(d) Synthetic organic colour should contain not more than 0.5% of

intermediate synthetic products ot her th an free arom atic amines;

(e) Synthetic organic colour should con tai n not more than 4% of accesso ry

colouring maners (isomers , homologues etc.);

(I) Sulphonated organic colour should con tain not more th an 0.2% of

$ubstances extractable by diethyl ether .

PA RT2 -SPECIFlCCRlTERIA O F PURITY

Riboflovin

Luminavin: prepare ethanol-free chloroform as follows: Shake 2Om1 of

c" loroform wilh 2Orn1 water gently but carefully for three mi nutes and allow time

10 separate. Draw off the chloroform laye r and repeat the ope ration twice \.!Sing

2Orn1 each time . Finall y. fil ter the chloroform through dry fil ter paper; shake the

filtra te well for five minu tes wi th 5g of powdered anhydrous sodium sulphate ,

leave the mb: ture to scltle fortwo hours, then decant or filter theclearchlorofonn.

Shake 25mg of ribon avin wit h IOmI of ethanol·free chloroform for five: minutes,

Ihe n fil ter ; the colour of the fi ltrate should not be: more intense than that of an

aqueous solution obtained by diluting 3ml of 0.1 N potassi um dichromate to

IIXW)r1l1.

TtlrtrtlziM

Products insoluble in water: nOI mOTe than 0.2%.

Accessory colours: nOI more th an 1%.

E 104 - Quinoline Yellow

Products insoluble in water: nOI more than 0.2% .

EIIO - Swutt Yrllo w FCF, Orange Yellow S

Products insoluble in water; not more than 0.2%.

E 120- CochiMaJ, carminic tJrid

Paper chromatography: with a solution of 2gof trisodium titrate in lOOmI S%

ammonium hydroQde, Q)(:hincal gives only a single slain in the alkaline zone.

E I22 - Azond1ine, CDrmoi.sint

Products insoluble in water: not more than 0.2% .

A('t'C'5sory colours: 001 more than 1 %.

E 123 - Amaranth

Products insoluble in wate r: nOI more than 0.2% .

E 124 - POn=t1U 4R, CochiMaJ Red A

Products insoluble in water: not more than 0.2% .

E 127 - Erythrosw

Products insoluble in water: not more than 0.2% .

Mineral iodides: not more than I ,0000glkg (assessed as sodium iodide).

Accessory colours: Dot more than 3% .

Fluorescein : no detectable trace.

E 131 - Pak nl Bl/U V

Products insoluble in water: not more than 0.5%.

Chromium (estimated as Cr): not more than 2Omgfkg.

Accessory coloun: nol more Ihan 1 % .

E 132 - Indigotin, Indigo Carmine

Products insol uble in water: not more than 0.2%.

Accessory colours: not more than 1% .

lsatinsulphonic acid: not more than 1% .

E 141 - Copper complua of chlorophylls and chlorophyUins

A 1 % solution of copper chlorophyll complex in tur:penti llC should not be

turbid and should not form a sediment.

Copper (free ionisable Cu): nOI more than 200mgfkg.

E 142 - Green S

Products insoluble in water: not more than 0.2%.

Accessory ooloun: not more than 1 "Io .

E 150 - Pluin caramel, caustic sulphite cartlJ'Mf, amnwnia c(lramei, sulphite ammonia

car~/.

Ammonia-nitrogen: not more than 0.5% determined according to the

Tillmans-Mildner method, as follows

Mix 5-10g afthe colouring malter with 300m1 of water and 1. 2g ofMgO,

and distil. (To avoid foaming , a few drops of octyl alcohol, silicone, or a few

drops of paraffin oil or small pieces of paraffin are added). The duration of the

distillation should be 35 minutes, of which 10 minutes is required for heating

up and 2S minutes for the distillation . Absorb the volatile nitrogen

compounds which are liberated in excess of 0.1 N sulphuric acid. After back

titration of the excess, the amount of nitrogen can be calculated using the

following formula:-

lml 0.1 N sulphuric acid = 1.4mg nitroge n.

Sulphur dioxide: not more than 0.1% detennined according to the Monie r·

Williams method, as follows

Transfer a suitable portion of the colour containing about 45mg SOl. into

the distillation flask of the Monier-Williamsapparatus. Place lOml of 3% H 20

into each of the two U-tubes. To the distillation flask, add about 400rn1 water

and 9Om1 hydrochloric acid (I +2). Pass nitrogen gas at a slow steady rate and

heat flask connected to a reflux condenser for about 2houn. Turn off water in

condenser and continue heating until inlet joint of first U-tube shows

conde nsation and slight wanning. Remove separator and turn off heat.

Titrate contents of U-tube wilh 0.1 N NaOH using methyl red indicator.

Iml O. IN NaOH = 3.203 mg S02.

pH: not less than 1.8.

Phosphates: oot more than 0.5% expressed as P20S.

Accessory colour: not more than 15% (The presence of accessory esse ntial in

order to obtain the precise shade).

Intennediate products: not more than 1%.

E 153- Vegetable carbon

Higher arom atic hydrocarbons: Extract Ig of carbon black wilh 109 of pure

cyclohexane for two houn. The extract should be colourless. It should have little or

no fluorescence in ultra-violet light ; on e vaporatio n it should leave no residue.

Tarry products: boil2gof carbon black with 20ml ofN sodium hydroxide , then

filter . The filtrate should be colourless.

B ID

M i.ud carott:nd, B~I(J-corott:~

E 160(8) -

Chromatography: By absorption OD alumina or silica gel, pure Beta-carotene

shows only one :woe.

E 160 (b) - AIIIUUlQ, Bixin and Norbixin

Chromatography

(a) Annatto: Dissolve a sufficient quamilyof Annatto in benzene or dilute

a benzene solution of Annatto 10 obtain a solution of the same colour as a 1%

solution of potassium dichromate. Pour 3ml of the solution on the top of an

&lumina colum n; el ute slowly. Wash tbe column three limes with benzene. The

bWn is very heavil y absorbed on the surface of the alumina and fonns a brilliant

orange.red zone (as distinct from crocetin saffron). A very pale yellow zone

usually moves vcry rapidly acT05S the column, even with crystallised pure bixin.

The bixin cannot be eluted in benzene, light petroleum, ether, chlorofonn,

acetone , ethanol or methanol. BUI the etbanol and methanol cause the orange tint

10 turn into an orange yellow.

CaIT-Price reaction: Remove the benzene from the column by washing three

times with chloroform previously dehydnllled by means of potassium carbonate.

After elution of the last chlo rofonn wash, add Srnl of the Carr-Price reagent to the

top of the column. The bi:cin zone immediately tums to blue-green (as distinct from

crocetin).

(b) Bixin: Dissolve 1 to !rng of crystallised ruin in 2Om1 of chlo roform. Add

Srnl of this solutio n to tbe top of tbe prepared colum n. Rinse the solution with

chlorofonn previously dehydrated with sodium carbonate and proceed as fo r (a)

(Carr-Price reaction).

(c) AlIr.aline solutions of norbi:cin: Place 2m1 of an aqueous solution of

Annatto in a SOmI separating funnel. Add s ufficient 2 N s ulphuric acid to obtain a

highly aci dic reactio n. The norbixin will separate out as a red precipitate. Add

SOmI of benzene , then shake vigourously. After separation discard the aqueous

layer and wash the benzene solution with lOOml of water until the solution is no

longer acid. Centrifuge the sol utio n (usually emulsified) of norbixin in benzene fo r

ten minutes at 2500 revolutions per minute . Decant the clear norbi:cin solution and

dehydrate by means of anhydrous sodium sul phate. Pour 3-5 rnl of this solution o n

the topofthe alumina column. Norbixin lilte bixin will fonn an orange-red zone OD

the surface of the a] umina. Whe n eluted as in(a), it will behave lilte bixin and will

also give the CarT-Price reaction .

Butroot red, beuutin

E 162 -

Paper Chromatography: With butanol saturated with 2 N hydrochlOric acid as

a solvent (asc.:e nding chromatography), betanin gives a single red spot with a

brownish trail and little migration .

E 171 - Tu.wum dioxUk

Substances sol uble in hydrochloric acid: SusperKI 5g of titanium dioxide in

100ml of O.S N hydrochloric acid and beal for thiny minutes in a water bath.

Stirrina from time 10 lime. Filte r in I Gooch crucible o n the bouom of which three

layers have been placed , the first of coarse asbestos, the second of filler paper

reduced to a pulp and the third of fine a.sbesIOS. Wash with three luccessive

portions ofO.S N hydrochloric add each of IOm!. Evaporate the filtnlte 10 dryness

in I platinum evaporating dish , then beallo I dull red untii lhe wcight isconsl&nl.

The wcight of the residue &hou.ld not exceed 0.0I75g.

Antimony: DOl more than lOOma/kg.

Zinc: not more than SOm&lk •.

Soluble barium compounds: not more than Smglkg.

E 172 - l rott oxUks and hydroxides

Selenium: DOt more than Imglkg.

Mercury: nOI more Ihan Imglkg.

Go""",",, 1'0; ;., hat

Ml~lI-h""pLjijo ~ - ;>o ... ",.""

f'm:oll<:_ hfa2Ic

(I) Only a substance listed in the First Schedule 10 these

regulations may be used as a oolour iD foodstuffs .

(2) A colour may be used only in the foodstuffs listed in the

Third , Fourth and Fifth Schedules to these regulations and under the

conditions specified therein; a colour may be used in those same

foodstuffs wben they Ire intended for particular nutritional uses in

accordance with Directive 89fJ98IEEC of the EEC.

(3) A colou r may DOt be used in the foodstuffs listed in the

Second Schedule to these regulations except where specifically

provided for in the Third or Fourth or Fifth Schedule to these

regulations.

(4) Colours pennitted for certain uses only are listed in the

Founh Scltedule to these regulatioll5.

(5) Colours permitted in general in foodstuffs and the

conditions of use therdor are listed in lhe Fifth Schedule 10 these

regulalions.

(6) The maximum levels indicated in the Schedules 10 these

regulations -

(a) relate to the foodstuffs p!'epared accordin& 10 lbe

instructions for use, and which are ready to eat afler such

preparation;

(b) refer 10 the quantities of colouring principle contained in

the colouring preparation.

(7) In the SchedulC$ to these regulations quantum sum

means that DO maximum level is specified. However, colours shall be

used according to good manufacturing practice at a level DOt higher than

is necessary to achieve the intended purpose and provided thal the

cons umer is DOt misled.

(8) For Ihe purpo~ of health marking and other markings

required on meat products, only El55 Brown HT. El33 Brilliant Blue

FCF or E 129 Allura Red AC or an appropriate mixture of E ID Brilliant

Blue FCF and E I29 Altura Red AC may be " sed.

(9) Only a colour mentioned in the First Schedule to these

regulations may be used for the stampin& or for the decorative colouring

of eggsheUs.

( 10) Only a colou r listed in the First Schedule to these

regulations, except EI23, EI27, EI28, EI54 , EI6Ob, E 161g, E173

and E I80, may be sold directly to consumers.

(11) Without prejudice to any other regulatio n. the

presence of a colour in a foodstuff is pennissible -

(a) either in a compound foodstuff ot her th an o ne

meotioDed in the Scwnd Schedule to these regulations to the

extent that the colour is pe nnitted in ODe of tbe ingredients of

the compound foodstuff,

(b) or if the foodstuff is destined to be used solely in Ihe

preparation of a compound foodsllIff and 10 such an extent that

the compound foodstuff confonns 10 the provisions of these

regulations.

( I) No person shall for the purpose of a food business

other than that of export to I non· European Union Country, import

o r sell any colour or any food in which or on which there is any

colour or any mark of any colOl.l r in either case not being a colour

permitted which complies with the requiremenl5 of Ihese

Te!ulations.

(2) No person shall keep or allow or pennit 10 be ke pt

on any premises used for the preparation . or for the preparatio n for

sale of food , aoy colour DOt being a colour which complies with the

requirements of these regulatio ns.

S. A colour shall at all times comply with the criteria of purity

listed in the Sixth Schedule to these regulatio ns.

Kulur ghandu dejjem ikun skond il-kriterji la' purit.li imnittlin

fis-Sitt Skeda li tinsab ma ' dawn ir-regolamc nti.

o.

kontenilur la' kulur permess

"q"

Ii

::;~~::;;~

. la' 1-1992

ghandho m

The package or con tainer of a permitted colour shall bellr Labollial.

11 clear, indelible easily legible label containing Ihe infonnation 115

prescribed under the Additives in Food Regul at ions. 1994. The LI\I . ., of 199'.

provisions of the Labelling and I'restntation of Foodstuffs 1..1\1 . 6S of 19'12.

Regulations, 1992 shall apply to any foodstuff cont ai ning a colour.

(1) The Colouring Maller in Food Regul ations , 1977 are

hereby repealed without prejudice to anything which may have been

done or omitted to be done under the regulations hereby repealed.

(2) Any reference: in any other regulations to the

Colouring Malle r in Food Regulations, 1977 shall be construed as

a reference to these regulations.

B

70S

ARST SCHEDULE

Lilt of Pei ,edit«! Food C'GIoun

Note: Aluminium lakes prepared from colours mentioned in Ihis Schedule are

authorised.

..... ,i-

C%wilwJuNt>. ( I J

EC N".

moo

Curo;umin

(i) Riboflavin

£101

(0) RJbofJavin-S' -p/'IoIptuo~

T.rnuine

191..0

Quinoline Yellow

41''''

IS''''

SWllCt Yellow FCF

Onn~ Yellow S

Ox:hineal, Carm inie ..cid , CarminCi

15"1)

E ""

AttJrubine, C.rmoisine

141'"

EIll

16185

-~'"

.,. ..

Poncuu 4R, CodIineal Red A

El"

1""

Erytnrmine

Red 20

1 ....

Anun Red AC

1601S

PatelJ t Blue V

42001

.-

Indigollne , Indigo Carmine

730105

Brilliant Blue FCf

Chlorophylls

75810

an4 OIlorophyUins

758105

(i) dlloropbylls

(0) dllorophyllins

Copper compleacs of c:hloropbytll and chioropblUins

75815

(i) wppe r oompieJIcs of c:hlorophylls

(ii) coppe r compte_e. or c:hlorophylliDS

G reen S

Ell ••

Plain caramel (:01

c.ustH;: sulphite ca ramel

El'"

AmmoniJJ caramel

El""

El ....

Sulphite lIIlImoni. unmel

E ISI

Brilliant Black HN . Black PN

B 1U9

ECN".

'" t p, rpa ...

Vegetable Carbon

Brown FK

El'"

B_HT

E 15S

Carotenes

El""

(i) Mixed C8rQtenes

7"30

.,."

(ii) Bcta-camtene

75120

Annatto , bUil! , norbiJlin

El""

Paprika exlTld, capsanthin, eap50robin

El""

Lympene

El""

""'"

Beta-apa-8' -carolcnal (ClO)

E l ""

4a!25

Ethyl eslerof Beta-apa-S' -carolenic acid (C30)

EHiO\"

E 16tb

Lutein

Canthuanthin

Beetroot Red , betanin

An lhocyani ns

prepared by

physical means

from fruiu and

~-

1/2DJ

Calcium carbonate

77891

Titanium dioxide

Iron oxides and hydro~

EI72

n 491

77492

77'"

Alumilliuffi

EI73

Silver

Em

Go"

El.,

lllholru bine BK.

Colour indell number.; are taken nom the third edition 1982 of the Colour Indel: ,

volumes I to 7, 1315. Also amendments 37 to 40 (125), 4\ to 44 ( l 27.SO), 4S to 48

(130) , 491052 (132.SO), 53 to 56 (US).

The term "caramel" relates to products of a more or less intense: brown colour

(1)

which are intended for colouring. 11 does not correspond to the sugary aromatic

product obtained from heating sugan and which is used for flavouring food (e.g.

confectionery, pastry, alcoholic drinks).

7 10

Cream and cream powder (unflavoured)

OHs and fats of animal or vegetable origin

Eggs and egg products as defined in Article 2 (I) of Directive 89/4371EEC

t I . Flour and other milled products and starches

Dqiq u prodolti milhun a ohrs u lamtijiet

Bread and similar products

Pasta and gnocchi

Sugar, including all mono- and disaccharides

IS. Tomato paste and canned and bottled tomatoes

Kunserva tat·tadam u tadam fiI -laned u ibbottiljat

ZJaxi b'baii tat-tadam

16.

Tomato-based sauces

Fruit juice and frui t necta r as mentioned in Directive 7517261EEC and

vege table juice

Fruit , vegetables (including potatoes) and mushrooms - canned, bottled or

dried; processed fruit , vegetables (including potatoes) and mush rooms

Extra Jam, extra Jelly, and chestnut purfe as mentioned in Directive 79/693/EEC;

creme de prunC3UJ[

Fish, molluscs and crustaceans, meat, poultry and game as well as their

preparations, but not including prepared meals con taining these ingredients

21 . Cocoa products and chocolate components in chocolate products as

mentioned iD Directive 7312411EEC

Prodolti tal-kawkaw u komponcnti tae-tikkulata fi prodotti tat-<:ik kulata kif

imsc:mmija fid-Oirettiva 731241fEEC

Roasted coffee. tea , chicory; tea and chicory Cltracts; tea , plant , frui t and

cereal preparations for infusions, as well as mixes and instant mixes of these

products

Salt, salt substitutes, spices and mixtu res of spices

Wine and other products defined by Regulation (EEC) No. 821J87

Kom, KombrtuUJ, fruit spirit drinks , fruit spirits, OUUI, CrtJ{JptJ, TJiJeoudio from

Crete, TsipolUV from. M..."..q.rua, TJipow'o from 1bessa1y, TsipolUV from

Tymayos, Lw rh llie ch marc Marq~ NlIiorwh lux~mbourgwi.u!, Lw rh llie rh

W8k Mcuq~ NlIioNZk luxembolUJft'ise, London,ut, as defined in Regulation

(EEC) No. 1576189

Smnbuca, Martuehino and Mistra 811 defined in Regulation (EEC) No. 11801

'1:1 . S4nsna, Clana and ZUTTD 811 mentioned in Regulation (EEC) No. 1601191

Wine vinegar

Sangria, Ciano u ZlUro kjf imsemmija fir-Regolament (EEC) Nru. 1601191

Foods fo r infants and }'QUng children as mentioned in Directive 891J981EEC

including foods for infants and young children nol in good health

30. Honey

Mall and malt products

Ripened and unripened cheese (unflalloured)

Butter from sheep and goats' milk.

THIRD SCHED ULE

Foods'"'''' to whlcb only nrtaID ptnaittecl c " n

may."'A : t

.... d '·"f, -

Malt Bread

E I50a Plain Caramel

qlUmtum satis

E lSOb Caustic Sulphite Caramel

E lSOc Ammonia Caramel

E I50dSulphite Ammonia Caramel

q"""""""""

E I50a PlainCaramel

E I50bCausticSulphiteCanunel

Cidre boucM

E lSOc Ammonia Caramel

E I SOd Sulphite Ammonia Caramel

E l60a Carotenes

Butter (including reduced

quantumsaris

rat bulle r and ooncenlr&ted

bUller)

Margarine, minarine,

E 1601 Carotenes

qllOlllwn.JOlis

o ther rat e mulsions, and

E lOO Curcumin

qlUllttumSlltis

fats essentially free rrom

E 160b Annatto, Bi:..:in , Norbi:..:i n

IOmglkg

wate r

E 140 Chlorophylls

Sage Derby cheese

qualltWtl sotis

Chlorophyllins

E 141 Copper Complexes of chloro-

phylls and chlorophyllins

RipcnedOrange, Yellow

E 16OaCafO(enc:s

qualllWtlsotis

and broken-white chc:esc:;

E 160c Paprika extract

Unfiavoured processed

oh"",

E l 60b Anmlllo, Bixin , Norbixin

15mgfltg

Red Leicester cheese

E I60b Annatto, Bixin, Norbillin

SOmglk.

Mimolette chc:esc

E l60b Annatto, BiJ:in , Norbixin

35mgfltg

Morbierchc:esc

E 153 Vegetable Carbon

qualltwn so/is

EI20 Cochineal, Carminic Acid ,

Red Marbled Cheese

lZSmglkg

Carmim~s

EI63 Anthocyanins

quantum saris

Vinegar

E ISOa Plain Caramel

quantwn saris

E lSOb CausticSulphiteCaramel

E 1SCk: Ammonia Caramel

E 15Cki Sulphite Ammo nia Caramel

E 1503 Plain Caramel

quantwn saris

WhiSkl<' WhiSkeYillrain

E l5Ob CausticSu~hiteCaramel

spirit other than om or

E ISCk:Ammonia antmel

Kombrand or Eau devie

de se:igle Marque nationale

E ISOdSulphite Ammonia Caramel

lw:embourgeoise:) , wine

spirit, rum, Brandy,

WeinbraDd, grape marc,

grape marcspirit ,

(oIMr than Tsikoudiaand

Tsipouroand Eaude viede

marc Marque natJonale

lw:embourgeoise:), Grappa

invecchiata , Bagaceira

velha as mentioned in

Regulation (EEC) No.

1576189

B

Pt""""""",,,, .

quantum sans

E lSOa Plain Caramel

Aromatised wine-based

drinks (exccpt Biller Soda) E lSObCausticSulphiteCaramel

E lSOc Ammonia Caramel

and arom atised wines as

mentioned in Regulation

E lSOdSulphite Ammonia Caramel

(EEC) No. l 60tI91

quanlumsatis

E 150a Plain Caramel

Americano

E l SOb CausticSulphite Caramel

E l SOc.Ammonia Caramel

E l SOd Sulphite Ammonia Caramel

E 163 Anthocyanins

E IOO C"""unin

lOOm,,1

E 101 i) Riboflavin

(individually

ii) Riboflavin-S' -phosphate

ori n

E I02 Tartrazine

combination)

E 104 Quinoline Yellow

E 120 Cochineal,Canninicacid,

Cannin~

EI22 Azorubine Cannoisine

E 123 Am~th

E 124 Ponceau 4R

qua1l/um saris

Bi lte~ Sod~.' billervino as

E lSOa Plain Caramel

E 150bCaustic Sulphite Caramel

E lSOc.A mfllQnia Caramel

E ISOd Sulphi te Ammonia Caramel

EIOO Curcumin

l OOmgll

E IOl i) Ri boflavin

(individuall y

ii) Ri bofl avin-S' -phosphate

or in

EI02 Tartrazine

combination)

E 104 Qui noline Yellow

E 110 Sunset Yellow FCF

Orange YellowS

El'" Cochineal, Canninic acid ,

Cannines

E 122 Azoru bine Cannoisine

EI23 Amaran th

E I24 Ponceau 4R, Cochineal Red A

E I29 A1lura Red AC

q/Ullltumsati.s

E lSOa Plain Caramel

Uquer wines and quality

E ISObCausticSulphite Caramel

liqueur wines produced in

E lSOc Ammonia Caramel

specified regions

E ISOd Sulphite Ammonia Caramel

E 101 ;) Riboflavin

Vegetables in vinegar,

qUtlnlum satis

ii) Riboflavin-S' -phosphate

brine or oil (excluding

E 140 Chlorophylls, Chlorophyllins

olives)

E 1.'iOa Plain Caramel

E I50bCaustic Sulphite Caramel

E l50c Ammonia Caramel

E lSOd Sulphite Ammonia Caramel

E 141 Coppcr complexes of chlorophylls

and chlorophyUins

E 1603 Carotenes

;j Mixed Carotenes

ii) 8cta-Carotene

EI62 Beetroot Red, Betanin

EI63 Anlhocyanins

E l 50c Ammonia Caramel

qllOlltwrl,uuis

EXlTuded, puffed and/or

E l 60a Carotenes

fruit-flavoured breakfast

qUtllltum Sa/is

E l6ObAnnatlo, Bixin, Norbixin

cereals

lSms'kg

E l60c Paprikaenraa, Capsanthin,

quanlum.uuis

Capsorubin

200mg/l<,

EI20 Cochineal, Carminic acid ,

Fruit-flavoured breakfast

Catmincs

(individually

cereals

E 162 Beetroot Red, Setanin

orm

combination)

EI63 Anthocyanins

Jam . jellies and mannal.:t E 100 Curcumin

qUtlntum sa/is

as mentioned in Directive

E 140 Cblorophylls and Chlorophyllins

7916931EECan<l other

E 141 Copper complexes of chlorophylls

similar fruit preparations

and chlorophyllins

inc:ludinglowcalorie

E 1.'iOa Plain Caramel

prod"'"

E I50bCausticSulphite Caramel

E l50c Ammonia Caramel

E 1SOdSulphite Ammonia Caramel

E 160a Carotenes

;j Mixed Carotenes

ii) Beta-Carotene

E 160c Paprika extract . Capsanthin

Capsorubin

E162 Beetroot Red , Belanin

EI63 Anlhocyanins

EI04 Quinoline Yellow

10000glkg

EIlO Sunset Yellow

(individually

EI20 Cochineal, Carminic acid ,

orin

Carmines

combination)

E 124 Ponceau 4R , Cochineal

EI42 Green S

E l60d Lycopcne

E 161h Lutein

.......... ""

Pun r. d . : ' ....

Msri- ,,-

Sausages, pates and

E100 Curcumin

20mglkg

terrines

E 120 Cochineal, Carminic acid,

lOOmgtkg

Carmines

E ISOa Plain Caramel

qUlUltumsaJis

E 15ObCausticSu~eCaramcl

quantum s/Uis

E I SOc Ammonia

mel

qUlUltum sa/is

E I SOd Sulphite Ammonia Caramel

qUlUltumsalis

E 160a Carotenes

2Omglk,

E 160c Paprika extract, Capsanthin,

IOmg/kg

Capsorubin

EI62 Beetroot Red , Betanin

quantum sa/is

Luocheon Meat

E 129 AlluraRed

25mglkg

Breakfast Sausages with

E 129 AlIura Red AC

25mglkg

a minimum cereaiconlent

of6%

Burger meat with a

E 120 Coehineal,Carminicacid

1000glkg

minimum vegetable and/or

Carmines

quantumsaJis

cereal content of 4 %

E lSOa Plain Caramel

quantum salis

E lSObCausticSulphite Caramel

quantumsalis

E ISOcAmmonia Caramel

quantumsatis

E 1 SOd Sulphite Ammonia Caramel

Chorizosausages

E 120 Cochineal, Carminic acid,

ZOOmglk,

Salchichon

Carmines

250mglk,

E 124 Ponceau 4R, Cochineal Red A

Sobrasada

E 110 Sunset Ye llow FCF

13Smgikg

E 124 Ponceau4R, Cochineal Red A

ZOOmglk,

Pasturmas (edible external E 100 Curcumin

quantumsalis

coating)

E 101 i) Riboflavin

ii) Riboflavin-S'-phosphate

E 120 Cochineal, Carminic acid,

Carmines

Dried potato granules

E 100 Curcumin

quantum saris

aDd flakes

Processed mushy and

E 102 Tartrazine

lOOmglkg

garden peas (canned)

E 133 Brilliant Blue

2Omglk,

E 142 Green S

IOmgikg