S.L. 449.17 ст. 33Level satis satis satis satis satis satis satis satis satis satis Foodstuffs Whisky, grain spirit than Korn Kornbrand de vie de Marque wine spirit, Brandy, Weinbrand, mare, grape spirit, (other Tsikoudia Tsipouro and de vie de Marque Grappa invecchiata Bagaceira mentioned Regulation No. 1576/89 wine

Butter from sheep and goats’ milk.

THIRD SCHEDULE Foodstuffs to which only certain permitted colours may be added

Foodstuffs Permitted colour Maximum Malt Bread E 150a Plain Caramel quantum E 150b Caustic Sulphite Caramel E 150c Ammonia Caramel E 150d Sulphite Ammonia Caramel Beer E 150a Plain Caramel quantum Cidre bouche E 150b Caustic Sulphite Caramel E 150c Ammonia Caramel E 150d Sulphite Ammonia Caramel Butter (including E 160a Carotenes quantum reduced fat butter and concentrated butter) Margarine, E 160a Carotenes quantum minarine, other fat E 100 Curcumin quantum emulsions, and fats E 160b Annatto, Bixin, Norbixin 10mg/kg essentially free from water Sage Derby E 140 Chlorophylls quantum cheese Chlorophyllins E 141 Copper Complexes of chlorophylls and chlorophyllins Ripened Orange, E 160a Carotenes quantum Yellow and E 160c Paprika extract broken-white cheese; Unflavoured processed cheese E 160b Annatto, Bixin, Norbixin 15mg/kg Red Leicester E 160b Annatto, Bixin, Norbixin 50mg/kg cheese Mimolette cheese E 160b Annatto, Bixin, Norbixin 35mg/kg Morbier cheese E 153 Vegetable Carbon quantum Red Marbled E 120 Cochineal, Carminic Acid, Carmines 125mg/kg Cheese E 163 Anthocyanins quantum Vinegar E 150a Plain Caramel quantum E 150b Caustic Sulphite Caramel E 150c Ammonia Caramel E 150d Sulphite Ammonia Caramel Permitted colour Maximum Level Whiskey, E 150a Plain Caramel quantum satis (other E 150b Caustic Sulphite Caramel or E 150c Ammonia Caramel or Eau E 150d Sulphite Ammonia Caramel seigle rationale luxembourgeoise), rum, grape mare than and Eau mare rationale luxembourgeoise),

, velha as in (EEC)

Aromatised E 150a Plain Caramel quantum satis drinks E 150b Caustic Sulphite Caramel Bitter E 150c Ammonia Caramel and E 150d Sulphite Ammonia Caramel wines mentioned in (EEC)

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 100mg/l E 101 (i) Riboflavin (individually or

(ii) Riboflavin-5'-phosphate 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 E 150a Plain Caramel quantum satis mentioned E 150b Caustic Sulphite Caramel Regulation E 150c Ammonia Caramel 1601/91 E 150d Sulphite Ammonia Caramel E 100 Curcumin 100mg/l E 101 (i) Riboflavin (individually or

(ii) Riboflavin-5'-phosphate in combination) 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 Liquer wines and E 150a Plain Caramel quantum quality liqueur E 150b Caustic Sulphite Caramel wines produced in E 150c Ammonia Caramel specified regions E 150d Sulphite Ammonia Caramel Vegetables in E 101 (i) Riboflavin quantum vinegar, brine or (ii) Riboflavin-5'-phosphate oil (excluding E 140 Chlorophylls, Chlorophyllins olives) 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 E 150c Ammonia Caramel quantum and/or E 160a Carotenes quantum fruit-flavoured E 160b Annatto, Bixin, Norbixin 25mg/kg breakfast cereals E 160c Paprika extract, Capsanthin, quantum Capsorubin Fruit-flavoured E 120 Cochineal, Carminic acid, Carmines 200mg/kg breakfast cereals E 162 Beetroot Red, Betanin (individually E 163 Anthocyanins in Jam, jellies and E 100 Curcumin quantum marmalade as E 140 Chlorophylls and Chlorophyllins mentioned in E 141 Copper complexes of chlorophyll and Directive 79/693/ chlorophyllins EEC and other E 150a Plain Caramel similar fruit E 150b Caustic Sulphite Caramel preparations E 150c Ammonia Caramel including low E 150d Sulphite Ammonia Caramel calorie products E 160a Carotenes

(i) Mixed Carotenes

(ii) Beta-Carotene E 160c Paprika extract, Capsanthin Capsorubin E 162 Beetroot Red, Betanin E 163 Anthocyanins E 104 Quinoline Yellow 100mg/kg E 110 Sunset Yellow (individually E 120 Cochineal, Carminic acid, Carmines omn E 124 Ponceau 4R, Cochineal combination) E 142 Green S E 160d Lycopene E 161b Lutein Sausages, pates E 100 Curcumin 20 and terrines E 120 Cochineal, Carminic acid, Carmines 100mg/kg E 150a Plain Caramel quantum E 150b Caustic Sulphite Caramel quantum E 150c Ammonia Caramel quantum E 150d Sulphite Ammonia Caramel quantum E 160a Carotenes 20mg/kg E 160c Paprika extract, Capsanthin, 10mg/kg Capsorubin E 162 Beetroot Red, Betanin quantum Luncheon Meat E 129 Allura Red 25mg/kg Permitted colour Maximum Level E 129 Allura Red AC 25mg/kg with a cereal with a E 120 Cochineal, Carminic acid Carmines 100mg/kg E 150a Plain Caramel quantum satis and/or E 150b Caustic Sulphite Caramel quantum satis ent of E 150c Ammonia Caramel quantum satis E 150d Sulphite Ammonia Caramel quantum satis sausages: E 120 Cochineal, Carminic acid, Carmines 200mg/kg E 124 Ponceau 4R, Cochineal Red A 250mg/kg E 110 Sunset Yellow FCF 135mg/kg E 124 Ponceau 4R, Cochineal Red A 200mg/kg (edible E 100 Curcumin quantum satis coating) E 101 (i) Riboflavin

(ii) Riboflavin-5'-phosphate E 120 Cochineal, Carminic acid, Carmines potato E 100 Curcumin quantum satis flakes mushy E 102 Tartrazine 100mg/kg peas E 133 Brilliant Blue 20mg/kg E 142 Green S 10mg/kg

FOURTH SCHEDULE

Colours permitted for certain uses only

Foodstuff Maximum Level Aperitif wines, spirit drinks including products 30 mg/1 with less than 15% alcohol by volume Fish roe 30 mg/kg Erythrosine Cocktail cherries and candied cherries 200mg/kg Bigarreaux cherries in syrup and in cocktails 150mg/kg Breakfast sausages with a minimum cereal 20mg/kg content of 6% Burger meat with a minimum vegetable and/or cereal content of 4% FK Kippers 20mg/kg Canthaxanthin Saucisses de Strasbourg 15mg/kg Aluminium External coating of sugar confectionery for the quantum satis decoration of cakes and pastries External coating of confectionery quantum satis Decoration of chocolates Liqueurs External coating of confectionery quantum satis Decoration of chocolates Liqueurs Litholrubine Edible cheese rind quantum satis

Colour Foodstuff E 160b Annatto, Margarine, minarine, other fat emulsions, and Bixin, fats essentially free from water Norbixin Decorations and coatings Fine bakery wares Edible ices Liqueurs, including fortified beverages with less than 15% alcohol by volume Flavoured processed cheese Ripened Orange, Yellow and brokenwhite cheese Unflavoured processed cheese Desserts "Snacks": dry, savoury potato, cereal or starch-based snack products: - extruded or expanded savoury snack products - other savoury snack products and savoury coated nuts Smoked fish Edible cheese rind and edible casings Red Leicester cheese Mimolette cheese Extruded, puffed and/or fruit-flavoured breakfast cereals

FIFTH SCHEDULE Amended L.N. Colours permitted in foodstuffs other than those mentioned in the Second and Third Schedules

Part 1

The following colours may be used in foodstuffs mentioned in the Part 2 and in all other foodstuffs other than those listed in the Second Schedules at quantum satis. E 101 (i) Riboflavin

(ii) Riboflavin-5'-phosphate E 140 Chlorophylls and chlorophyllins

E 141 Copper complexes of chlorophylls and chlorophyllins E 150a Plain caramel E 150b Caustic sulphite caramel

E150c Ammonia caramel E 150d Sulphite ammonia caramel E 153 Vegetable carbon

E 160a Carotenes E 160c Paprika extract, capsanthin, capsorubin E162 Beetroot red, betanin

E163 Anthocyanins Calcium carbonate Titanium dioxide

Iron oxides and hydroxides

Part 2 following colours may be used singly or in combination in the following the maximum level specified in the table. However, for non alcoholic drinks, edible ices, desserts, fine bakery wares and confectionery, colours up to the limit indicated in the appropriate table but the quantities of colours E 110, E 122, E 124 and E 155 may not exceed 50mg/kg or mg/l. Curcumin

Tartrazine Quinoline Yellow Sunset Yellow FCF/Orange Yellow S

Cochineal, Carminic acid, Carmines Azorubine, Carmoisine Ponceau 4R, Cochineal Red A

Allura Red AC Patent Blue V Indigotine, Indigo Carmine

Brilliant Blue FCF Green S Brilliant Black BM, Black PN

Brown HT Lycopene Beta-apo-8'-carotenal (C 30)

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

Foodstuffs Marimum Level Non-alcoholic flavoured drinks 100mg/l fruits and vegetables, Mostarda di Frutta 200mg/kg of red fruits 200mg/kg Confectionery 300mg/kg and coatings 500mg/kg bakery wares (e.g. viennoiserie, biscuits, cakes and 200mg/kg

150mg/kg Foodstuffs Marimum Flavoured processed cheese 100mg/kg Desserts including flavoured milk products 150mg/kg Sauces, seasonings (for example, curry powder, Tandoori), 500mg/kg pickles, relishes, Chutney and Piccalilli Mustard 300mg/kg Fish paste and crustacean paste 100mg/kg Pre-cooked crustaceans 250mg/kg Salmon substitutes 500mg/kg Surimi 500mg/kg Fish roe 300mg/kg Smoked Fish 100mg/kg "Snacks": dry, savoury potato, cereal or starch-based snack products - extruded or expanded savoury snack products 200mg/kg - other savoury snack products and savoury coated nuts 100mg/kg Edible cheese rind and edible casings quantum Complete formulae for weight control intended to replace total 50mg/kg daily food intake or an individual meal Complete formulae and nutritional supplements for use under 50mg/kg medical supervision Liquid food supplements/dietary integrators 100mg/l Solid food supplements/dietary integrators 300mg/kg Soups 50mg/kg Meat and fish analogues based on vegetables proteins 100mg/kg Spirituous beverages (including products less than 15% 200mg/l alcohol by volume), except those mentioned in the Second or Third Schedule Aromatised wines, aromatised wine-based drinks and 200mg/l aromatised wine products cocktails as mentioned in Regulation (EEC) No. 1601/91 except those mentioned in the Second or Third Schedule Fruit wines (still or sparkling) Cider (except cidre bouche) and perry Aromatised fruit wines, cider and perry 200mg/l SIXTH SCHEDULE

Part I - General specifications for aluminium lakes of colours

Aluminium lakes are prepared by reacting colours complying with the purity criteria set out in the appropriate specification monograph with alumina under aqueous conditions. The alumina is usually freshly prepared undried material made by reacting aluminium sulfate or chloride with sodium or calcium carbonate or bicarbonate or ammonia. Following lake formation, the product is filtered, washed with water and dried. Unreacted alumina may also be present in the finished product. matter Not more than 0,5% extractable matter Not more than 0 2% (under neutral conditions) Specific purity criteria for the corresponding colours are applicable.

Part II - Specific Criteria of Purity CURCUMIN C1 Natural Yellow 3, Turmeric Yellow, Diferoyl Methane Curcumin is obtained by solvent extraction of turmeric i.e. :he ground rhizomes of natural strains of Curcuma longa L. In order to obtain a concentrated curcumin powder, the extract is purified by crystallization. The product consists essentially of curcumins: i.e. the colouring principle (1,7-bis (4-hydroxy-3-methoxyphenyl) hepta- 1,6-dien-3,5-dione) and its two desmethoxy derivatives in varying proportions. Minor amounts of oils and resins naturally occuring in turmeric may be present. Only the following solvents may be used in the extraction: ethylacetate, acetone, carbon dioxide, dichloromethane, n-butanol, methanol, ethanol, hexane. Dicinnamoylmethane No 75300 207-280-5 I 1,7-Bis(4-hydroxy-3-methoxyphenyl)hepta-1,6-diene-3,5-dione 11 1 -(4-Hydroxyphenyl)-7-(4-hydroxy-3-methoxy-phenyl-)hepta-1,6diene-3,5-dione III 1,7-Bis(4-hydroxyphenyl)hepta-1,6-diene-3,5-dione formula I C H O 21 20 6 II C H O 20 18 5 III C H O 19 16 4 weight I. 368,39 II. 338,39 III. 308,39 Content not less than 90% total colouring matters E 1%/ 1 607 at ca 426 nm in ethanol 1cm Orange-yellow crystalline powder

Maximum in ethanol at ca 426 nm Range 179 - 182°C

Solvent residues Ethylacetate } 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,lOH)-dione 7,8-dimethyl-10-(1'-D-ribityl)isoalloxazine Chemical formula C H N O 17 20 4 6 Molecular weight 376,37 Assay Content not less than 98% on the anhydrous basis 1% E / 328 at ca 444 nm in aqueous solution 1cm Description Yellow to orange-yellow crystalline powder, with Identification A. Spectrometry The ratio A /A is between } 375 267 0,31 and 0,33 The ratio A /A is between 444 267 0,36 and 0,39 Maximum in water at ca 375 nm ∝ B. Specific rotation [ ] 20/ between - 115° and - 140° in a 0,05 N sodium D 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 Not more than 100 mg/kg (calculated as aniline) amines Arsenic Not more than 3 mg/kg Lead Not more than 10 mg/kg Mercury Not more than 1 mg/kg Cadmium Not more than 1 mg/kg Heavy metals (as Pb) Not more than 40 mg/kg

E 101

(ii) RIBOFLAVIN-5'-PHOSPHATE Synonyms Riboflavin-5 -phosphate sodium Definition These specifications apply to riboflavin 5' -phosphate with minor amounts of free riboflavin and riboflavin Class Isoalloxazine 204-988-6 Monosodium (2R,3R,4S)-5-(3') 10'-dihydro-7',8' -dimethyl-2',4'-dioxo- 10' -benzo [gamma] pteridinyl)- 2,3,4-trihydroxypentyl phosphate; monosodium salt of 5' -monophosphate ester of riboflavin formula For the dihydrate form: C H N NaO P.2H O 17 20 4 9 2 For the anhydrous form: C H N NaO P 17 20 4 9 weight 541,36 Content not less than 95% total colouring matters calculated as C H N NaO P.2H O 17 20 4 9 2 1% E / 250 at ca 375 nm in aqueous solution 1cm Yellow to orange crystalline hygroscopic powder, with slight odour and a bitter taste

The ratio A /A is between 375 267 } 0,30 and 0,34 in aqueous The ratio A /A is between 444 267 solution 0,35 and 0,40 Maximum in water at ca 375 nm ∝ rotation [ ] 20/ between + 38° and + 42° in a 5 molar HCI solution D

Not more than 8% (100°C, 5 hrs in vacuum over P O ) for the 2 5 dihydrate form Not more than 25% phosphate Not more than 1,0% (calculated as PO on the anhydrous basis) 4 louring Riboflavin (free): Not more than 6% Riboflavine diphosphate: Not more than 6% aromatic Not more than 70 mg/kg (calculated as aniline)

Not more than 3 mg/kg Not more than 10 mg/kg Not more than 1 mg/kg Not more than 1 mg/kg (as Pb) Not more than 40 mg/kg

TARTRAZINE C1 Food Yellow 4 Tartrazine consists essentially of trisodium 5-hydroxy- 1 -(4-sulfonatophenyl)4-(sulfonatophenylazo)-H-pyrazole-3-carboxylate and subsidiary colouring matters together with sodium chloride and/or sodium sulphate as the principal incoloured components Tartrazine id described as the sodium salt. The calcium and the potassium salt are also permitted. Monoazo No. 19140 217-699-5 Trisodium-5-hydroxy-1-(4-sulfonatophenyl)-4-(4-sulfonatophenylazo)-H-pyrazole-3-carboxylate formula C H N Na O S 16 9 4 3 9 2 weight 534,37 Assay Content not less than 85% total colouring matters sodium salt 1% E / 530 at ca 426 nm in aqueous solution 1cm 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 Not more than 1,0% matters Organic compounds other than colouring matters: 4-hydrazinobenzene sulphonic acid } 4-aminobenzene-1-sulphonic acid

5-oxo-1-(4-sulfophenyl)-2-pyrazoline-3-carboxylic acid

4,4’-diazoaminodi(benzene sulphonic acid) Tetrahydroxysuccinic acid Unsulfonated primary Not more than 0,01% (calculated as aniline) aromatic amines Ether extractable matter Not more than 0,2% under neutral conditions Arsenic Not more than 3 mg/kg Lead Not more than 10 mg/kg Mercury Not more than 1 mg/kg Cadmium Not more than 1 mg/kg Heavy metals (as Pb) Not more than 40 mg/kg

E 104 QUINOLINE YELLOW Synonyms C1 Food Yellow 13 Definition Quinoline Yellow is prepared by sulfonating 2-(2-quinolyl) 1,3-dione. Quinoline Yellow consists essentially of a mixture of disulfonates (principally), monosulfonates trisulfonates of the above compound and subsidiary matters together with sodium chloride and/or sodium principal uncoloured components. Quinoline Yellow is described as the sodium salt. 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 indan-1,3-dione (principal component) Chemical formula C H N Na O S (principal component) 18 9 2 8 2 Molecular weight 477,38 (principal component) 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-dionedisulfonates - not more than 15% shall be sodium 2-(2-quinolyl) indan-1,3-dionemonosulfonates - not more than 7,0% shall be trisodium 2-(2-quinolyl) indan-1,3-dionetrisulfonate 1% E / 865 (principal component) at ca 411 nm in aqueous acetic 1cm acid solution Yellow powder or granules

Maximum in aqueous acetic solution of pH 5 at ca 411 nm solution in matter Not more than 0,2% louring Not more than 4,0%

compounds colouring

2-methylquinoline } lquinoline-sulfonic

Total not more than 0,5% quinoline thyl quinoline

2-(2-quinolyl)indan-1,3 Not more than 4 mg/kg primary Not more than 0,01% (calculated as aniline)

extractable matter Not more than 0,2% under neutral conditions Not more than 3 mg/kg Not more than 10 mg/kg Not more than 1 mg/kg Not more than 1 mg/kg (as Pb) Not more than 40 mg/kg

YELLOW

C1 Food Yellow 3, Orange Yellow S Sunset Yellow FCF consists essentially of disodium 2-hydroxy-1-(4sulfonatophenylazo) naphthalene-6-sulfonate and subsidiary colouring matters together with sodium chloride and/or sodium sulfate as the principal uncoloured components. Sunset Yellow FCF is described as the sodium salt. The calcium and the potassium salt are also permitted. Monoazo No 15985 220-491-7 Chemical names Disodium 2-hydroxy-1-(4-sulfonatophenylazo) -sulfonate Chemical formula C H N Na O S 16 10 2 2 7 2 Molecular weight 452,37 Assay Content not less than 85% total colouring matters sodium salt 1% E / 555 at ca 485 nm in aqueous solution at 1cm Description Orange-red powder or granules Identification A. Spectrometry Maximum in water at ca 485 nm at pH 7 B. Orange solution in water Purity Water insoluble matter Not more than 0,2% Subsidiary colouring Not more than 5,0% matters 1-(Phenylazo)-2- Not more than 0,5 mg/kg naphthalenol (Sudan I) Organic compounds other than colouring matters: 4-aminobenzene-1-sulfonic acid 3-hydroxynaphthalene-2,7 disulfonic acid } 6-hydroxynaphthalene-2-sulfonic acid 7-hydroxynaphthalene-1,3 Total not disulfonic acid 4,4'-diazoaminodi(benzene sulfonic acid) 6,6'-oxydi(naphthalene-2-sulfonic acid) Unsulfonated primary Not more than 0,01% (calculated as aniline) aromatic amines Ether extractable matter Not more than 0,2% under neutral conditions Arsenic Not more than 3 mg/kg Lead Not more than 2 mg/kg Mercury Not more than 1 mg/kg Cadmium Not more than 1 mg/kg

E 120 COCHINEAL, CARMINIC ACID, CARMINES Carmines and carminic acid are obtained from aqueous, aqueous alcoholic or alcoholic extracts from Cochineal, which consists of the dried bodies of the female insect Dacrylopius coccus Costa. The colouring principle is carminic acid. Aluminium lakes of carminic acid (carmines) can be formed in which aluminium and carminic acid are thought to be present in the molar ratio 1:2. In commercial products the colouring principle is present in association with ammonium, calcium, potassium or sodium cations, singly or in combination, and these cations may also be present in excess. Commercial products may also contain proteinaceous material derived from the source insect, and may also contain free carminate or a small residue of unbound aluminium cations. Anthraquinone No 75470 Cochineal: 215,680-6; carminic acid: 215-023-3; carmines: 215-724-4 7ß-D-glucopyranosyl-3,5,6,8-tetrahydroxy-1-methyl-9,10 -dioxoanthracene2-carboxylic acid (carminic acid); carmine is the hydrated aluminium chelate of this acid formula C H O (carminic acid) 22 20 13 weight 492,39 (carminic acid) Content not less than 2P% carminic acid in the extracts containing carminic acid; not less than 50% carminic acid in the chelates. Red to dark red, friable, solid or powder. Cochineal extract is generally a dark red liquid but can also be dried as a powder.

Maximum in aqueous ammonia solution at ca 518 nm Maximum in dilute hydrochloric solution at ca 494 nm for carminic acid

Not more than 3 mg/kg Not more than 10 mg/kg Not more than 1 mg/kg Not more than 1 mg/kg (as Pb) Not more than 40 mg/kg

UBINE,

C1 Food Red 3 Azorubine consists essentially of disodium 4-hydroxy-3-(4-sulfonato-1naphthylazo) naphthalene-1-sulfonate and subsidiary colouring matters together with sodium chloride and/or sodium sulfate as the principal uncoloured components. Azorubine is described as the sodium salt. The calcium and the potassium salt are also permitted. No 14720 222-657-4 Disodium 4-hydroxy-3-(4-sulfonato-1-naphthylazo) naphthalene-1-sulfonate formula C H N Na O S 20 12 2 2 7 2 weight 502,44 Assay Content not less than 85% total colouring matters, the sodium salt 1% E / 510 at ca 516 nm in aqueous solution 1cm 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 Not more than 2,0% matters Organic compounds other than colouring matters: 4-aminonaphthalene- 1 -sulfonic } acid Total not 4-hydroxynaphthalene-1-sulfonic acid Unsulfonated primary Not more than 0,01% (calculated as aniline) aromatic amines Ether extractable matter Not more than 0,2 % under neutral conditions Arsenic Not more than 3 mg/kg Lead Not more than 10 mg/kg Mercury Not more than 1 mg/kg Cadmium Not more than 1 mg/kg Heavy metals (as Pb) Not more than 40 mg/kg

E 123 AMARANTH Synonyms C1 Food Red 9 Definition Amaranth consists essentially of trisodi -1-(4-sulfonato-1naphthylazo) naphthalene-3,6-disulfonate subsidiary colouring matters together with sodium sodium sulfate as the principal uncoloured components. Amaranth is described as the sodium salt. The calcium potassium salt are also permitted. Class Monoazo Colour Index No 16185 Einecs 213-022-2 Chemical name Trisodium 2-hydroxy-144-sulfonato-1-n naphthalene-3,6disulfonate Chemical formula C H N Na O S 20 11 2 3 10 3 Molecular weight 604,48 Assay Content not less than 85% total colouring masters' the sodium salt 1% E / 440 at ca 520 nm in aqueous solution 1cm Description Reddish-brown powder or granules Identification A. Spectrometry Maximum in water at ca 520 nm B. Red solution in water Purity matter Not more than 0,2% louring Not more than 3,0%

compounds colouring

4-aminonaphthalene-1-sulfonic }

aphthalene-2,7

6-hydroxynaphtalene-2-sulfonic Total not more than 0.5%

aphthalene - 1,3

aphthalene-1,3-6

primary Not more than 0,01% (calculated as aniline)

extractable matter Not more than 0,2% under neutral conditions Not more than 3 mg/kg Not more than 10 mg/kg Not more than 1 mg/kg Not more than 1 mg/kg (as Pb) Not more than 40 mg/kg

PONCEAU 4R. RED A C1 Food Red 7, New Coccine Ponceau 4R consists essentially of trisodium 2-hydroxy-1-(4-sulfonato-1naphthylazo) naphthalene-6,8 -disulfonate and subsidiary colouring matters together with sodium chloride and/or sodium sulfate as the principal uncoloured components. Ponceau 4R is described as the sodium salt. The calcium and the potassium salt are also permitted. Monoazo No 16255 220-036-2 Trisodium 2-hydroxy-1-(4-sulfonato-1-naphthylazo) naphthalene -6,8 disulfonate formula C H N Na O S 20 11 2 3 10 3 weight 604,48 Content not less than 80% total colouring matters, calculated as the sodium salt 1% E / 430 at ca 505 nm in aqueous solution 1cm Reddish powder or granules

Maximum in water at ca 505 nm solution in matter Not more than 0,2% Subsidiary colouring Not more than 1.0% matters Organic compounds other than colouring matters: 4-aminonaphthalene- 1 - sulfonic acid } 7-hydroxynaphthalene-1,3-disulfonic acid 3-hydroxynaphtalene-2,7-Total not disulfonic acid 6-hydroxynaphthalene-2-sulfonic acid 7-hydroxynaphthalene-1,3-6-trisulfonic acid Unsulfonated primary Not more than 0,01% (calculated as aniline) aromatic amines Ether extractable matter Not more than 0,2% under neutral conditions Arsenic Not more than 3 mg/kg Lead Not more than 10 mg/kg Mercury Not more than 1 mg/kg Cadmium Not more than 1 mg/kg Heavy metals (as Pb) Not more than 40 mg/kg

E 127 ERYTHROSINE Synonyms C1 Food Red 14 Definition Erythrosine consists essentially of 2-(2,4,5,7-tetraiodo-3-oxido-6oxoxanthen-9 monohydrate and subsidiary colouring matters together sodium chloride and/or sodium sulfate as the principal components. Erythrosine is described as the sodium salt. The potassium salt are also permitted. Class Xanthene Colour Index No 45430 Einecs 240-474-8 Chemical name Disodium 2-(2,4,5,7-tetraiodo-3-oxido-6-ox benzoate monohydrate Chemical formula C H I Na O H O 20 6 4 2 5 2 Molecular weight 897,88 Assay Content not less than 87% total colouring matters, the anhydrous sodium salt E 1%/ 1 100 at ca 526 nm in aqueous solution at 1cm 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 Not more than 0,1% calculated as sodium iodide Water insoluble matter Not more than 0.2% louring Not more than 4,0% (except

Not more than 20 mg/kg compounds colouring

Tri-iodoresorcinol Not more than 0.2% 2-(2,4-dihydroxy-3,5- Not more than 0,2% benzoic extractable matter From a solution of pH from 7 through 8, not more than 0,2% Not more than 3 mg/kg Not more than 10 mg/kg Not more than 1 mg/kg Not more than 1 mg/kg (as Pb) Not more than 40 mg/kg 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

CI Food Red 10, Azogeranine Red 2G consists essentially of disodium 8-acetamido-1-hydroxy-2phenylazonaphthalene-3,6-disulfonate and subsidiary colouring matters together with sodium chloride and/or sodium sulfate as the principal uncoloured components. Red 2G is described as the sodium salt. The calcium and the potassium salt are also permitted. Monoazo No 18050 223-098-9 Disodium 8-acetamido-1-hydroxy-2-phenylazo-naphthalene-3,6-disulfonate formula C H N Na O S 18 13 3 2 8 2 weight 509,43 Content not less than 80% total colouring matters, calculated as the sodium salt 1% E / 620 at ca 532 nm in aqueous solution 1cm Red powder or granules

Maximum in water at ca 532 nm solution in matter Not more than 0,2% louring Not more than 2,0%

compounds colouring

5-acetamido-4-hydroxynaphtha- } lene-2,7-disulfonic acid Total not 5-amino-4-hydroxynaphthalene 2,7-disulfonic acid Unsulfonated primary Not more than 0,01 % (calculated as aniline) aromatic amines Ether extractable matter Not more than 0,2% under neutral conditions Arsenic Not more than 3 mg/kg Lead Not more than 10 mg/kg Mercury Not more than 1 mg/kg Cadmium Not more than 1 mg/kg Heavy metals (as Pb) Not more than 40 mg/kg

E 129 ALLURA RED AC Synonyms Cl Food Red 17 Definition Allura Red AC consists essentially of disodium -(2-methoxy-5methyl-4-sulfonato-phenylazo) 6-sulfonate and subsidiary colouring matters together chloride and/or sodium sulfate as the princip components. Allura Red AC is described as the sodium salt. 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 phenylazo) naphthalene-6-sulfonate Chemical formula C H N Na O S 18 14 2 2 8 2 Molecular weight 496,42 Assay Content not less than 85% total colouring matters, the sodium salt 1% E / 540 at ca 504 nm in aqueous solution at 1cm 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 Not more than 3,0% matters Organic compounds other than colouring matters: 6-hydroxy-2-naphthal Not more than 0,3% ene sulfonic acid, sodium salt 4-amino-5-methoxy-2 Not more than 0,2% -methylbenezene sulfonic acid (2-naph- Not more than 1,0% sulfonic acid)

primary Not more than 0,01% (calculated as aniline)

extractable matter From a solution of pH 7, not more than 0,2% Not more than 3 mg/kg Not more than 10 mg/kg Not more than 1 mg/kg Not more than 1 mg/kg (as Pb) Not more than 40 mg/kg

BLUE

Cl Food Blue 5 Patent Blue V consists essentially of the calcium or sodium compound of [4-(a-(4-diethylaminophenyl)-5-hydroxy-2,4-disulfophenyl-methylidene) 2,5-cyclohexadien-l-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 salt is also permitted. Triarylmethane No 42051 222-573-8 The calcium or sodium compound of [4-(a-(4-diethylaminophenyl)-5hydroxy-2,4-disulfophenyl-methylidene)2, 5-cyclohexadien- 1 -ylidene] diethyl-ammonium hydroxide inner salt formula Calcium compound: C H N O S Ca 27 31 2 7 2 12 Sodium compound: C H N O S Na 27 31 2 7 2 12 weight Calcium compound: 579,72 Sodium compound: 582,67 Content not less than 85% total colouring matters, calculated as the sodium salt 1% E / 2 000 at ca 638 nm in aqueous solution at pH 5 1cm Dark-blue powder or granules

Maximum in water at 638 nm at pH 5 solution in matter Not more than 0,2% louring Not more than 2.0%

compounds colouring benzaldehyde } benzoic acid 3-hydroxy-4-sulfobenzoic acid Total not more than 0,5 % lamino benzene

Leuco base Not more than 4,0% Unsulfonated primary Not more than 0,01% (calculated as aniline) aromatic amines Ether extractable matter From a solution of pH 5, not more than 0,2% Arsenic Not more than 3 mg/kg Lead Not more than 10 mg/kg Mercury Not more than 1 mg/kg Cadmium Not more than 1 mg/kg Heavy metals (as Pb) Not more than 40 mg/kg

E 132 INDIGOTINE, INDIGO CARMINE Synonyms Cl Food Blue 1 Definition Indigotine consists essentially of a mixture of dioxo-2,2'-biindolylidene-5,5'-disulfonate, 3,3'-dioxo-2,2'-bi-indolylidene5,7'-disulfonate colouring matters together with sodium chloride sulfate as the principal uncoloured components. Indigotine is described as the sodium salt. 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 H N NA O S 16 8 2 2 8 2 Molecular weight 466,36 Assay Content not less than 85% total colouring matters, the sodium salt disodium 3,3'-dioxo-2,2'-bi-indolylidene-5,7'-disulfonate: more than 18% 1% E / 480 at ca 610 nm in aqueous solution 1cm 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 Excluding disodium 3,3'-dioxo-2,2'-bi-ind matters -disulfonate: not more than 1,0% Organic compounds other than colouring matters: Isatin-5-sulfonic acid } 5-sulfoanthranilic acid Total not Anthranilic acid Unsulfonated primary Not more than 0,01 % (calculated as aniline) aromatic amines Ether extractable matter Not more than 0,2% under neutral conditions Arsenic Not more than 3 mg/kg Lead Not more than 10 mg/kg Mercury Not more than 1 mg/kg Not more than 1 mg/kg (as Pb) Not more than 40 mg/kg

BRILLIANT

CI Food Blue 2 Brilliant Blue FCF consists essentially of disodium a-(4-(N-ethyl-3sulfonatobenzylamino) phenyl)-a-(4-N -e thy l -3 -sulfonatobenzyl amino) 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. Triarylmethane No 42090 223-339-8 Disodium a-(4-(N-ethyl-3-sulfonatobenzylamino) phenyl)-a-(4-N-ethyl-3sulfonatobenzylamino) cyclohexa-2,5-dienylidene) toluene-2-sulfonate formula C H N Na O S 37 34 2 2 9 3 weight 792,84 Content not less than 85% total colouring matters, calculated as the sodium salt 1% E / 630 at ca 630 nm in aqueous solution 1cm Reddish-blue powder or granules

Maximum in water at ca 630 nm solution in matter Not more than 0,2% louring Not more than 6,0%

compounds colouring

3- and 4-formyl Not more than 1,5% sulfonic acids 3-((ethyl)(4-sulfophenyl)amino) Not more than 0,3% sulfonic acid Not more than 5,0% primary Not more than 0,01% (calculated as aniline)

extractable matter Not more than 0,2% at pH 7 Not more than 3 mg/kg Not more than 10 mg/kg Not more than 1 mg/kg Not more than 1 mg/kg (as Pb) Not more than 40 mg/kg E 140

(i) CHLOROPHYLLS Synonyms C1 Natural Green 3, Magnesium Chlorophyll, Phaeophytin Definition Chlorophylls are obtained by solvent extraction of of edible plant material, grass, lucerne and nettle. subsequent removal of solvent, the naturally present magnesium may be wholly or partly removed chlorophylls to give the corresponding phaeop principal colouring matters are the phaeophytins chlorophylls. The extracted product, from which been removed, contains other pigments such as well as oils, fats and waxes derived from the source the following solvents may be used for the extraction: methyl ethyl ketone, dichloromethane, carbon dioxide, ethanol, propan-2-ol and hexane. Class Porphyrin Colour Index No 75810 Einecs Chlorophylls: 215-800-7, chlorophyll a: 207-536-6, b: 208-2724 Chemical names The major colouring principles are: 2 2 Phytyl (13 R,17S,18S)-3-(8-ethyl-13 -meth

2,7,12,18-tetramethyl- 13'-oxo-3-vinyl- 1 -tetrahydrocyclopenta [at]porphyrin- 17-y (Pheophytin a), or as the magnesium complex (Chlorophyll 2 Phytyl (13 R,17S,18S)-3-(8-ethyl-7 f methoxycarbonyl-2,12,18 trimethyl- 13'-oxo-3-vinyl-17,18-tetrahydrocyclopenta [at]porphyrin- 17-yl) (Pheophytin b), or as the magnesium complex (Chlorophyll Chemical formula Chlorophyll a (magnesium complex): C H MgN 55 72 Chlorophyll a: C H N O 55 74 4 5 Chlorophyll b (magnesium complex): C H MgN 55 70 Chlorophyll b: C H N O 55 72 4 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 complexes is not less than 10% 1% E / 700 at ca 409 nm in chloroform 1cm Description Waxy solid ranging in colour from olive green depending on the content of co-ordinated magnesium Identification Spectrometry Maximum in chloroform at ca 409 nm Purity Solvent residues Acetone } Methyl ethyl ketone

Methanol

Ethanol

Propan-2-ol

Hexane

Dichloromethane: Not more 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 (as Pb) Not more than 40 mg/kg

CHLOROPHYLLS C1 Natural Green 5, Sodium Chlorophyllin, Potassium Chlorophyllin The alkali salts of chlorophyllins are obtained by the saponification of a solvent extract of natural strains of edible plant material, grass, lucerne and nettle. The saponification removes the methyl and phytol ester groups and may partially cleave the cyclopentenyl ring. The acid groups are neutralized to form the salts of potassium and/or sodium. Only the following solvents may be used for the extraction: acetone, methyl ethyl ketone, dichloromethane, carbon dioxide, methanol, ethanol, propan-2-ol and hexane. Porphyrin No 75815 287-483-3 The major colouring principles in their acid forms are: - 3-(1 0-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. formula Chlorophyllin a (acid form): C H N O 34 34 4 5 Chlorophyllin b (acid form): C H N O 34 32 4 6 weight Chlorophyllin a: 578,68 Chlorophyllin b: 592,66 Each may be increased by 18 daltons if the cyclopentenyl ring is cleaved. Content of total chlorophyllins is not less than 95% of the sample dried at ca 100° for 1 hour. E 1%/ 700 at ca 405 nm in aqueous solution at pH 9 1cm E 1%/ 140 at ca 653 nm in aqueous solution at pH 9 1cm Dark green to blue/black powder

Maximum in aqueous phosphate buffer at pH 9 at ca 405 nm and at ca 653 nm

Acetone } Methyl ethyl ketone Not more than Methanol 50 mg/kg, Ethanol singly or in Propan-2-ol combination Hexane Dichloromethane: Not more than 10 mg/kg Not more than 3 mg/kg Not more than 10 mg/kg Not more than 1 mg/kg Not more than 1 mg/kg (as Pb) Not more than 40 mg/kg E 141 (i) COPPER COMPLEXES OF CHLOROPHYLLS Synonyms C1 Natural Green 3, Copper Chlorophyll, Copper Definition Copper chlorophylls are obtained by addition of a the substance obtained by solvent extraction of natural edible plant material, grass, lucerne, and nettle. The which the solvent has been removed, contains other as carotenoids as well as fats and waxes derived material. The principal colouring matters phaeophytins. Only the following solvents may extraction: acetone, methyl ethyl ketone, dichloromethane, dioxide, methanol, ethanol, propan-2-ol and hexane. Class Porphyrin Index No 75815 Einecs Copper chlorophyll a: 239-830-5; copper c 246-020-5 2 2 Chemical names [Phytyl (13 R,17S,18S)-3-(8-ethyl- 13 -methoxycarbonyl-2,7,

12,18 tetramethyl-13'-oxo-3-vinyl- 13 -tetrahydrocyclopenta [at]-porphyrin- 17-yl) propionate] (Copper chlorophyll a) [Phytyl (132R,17S,18S)-3-(8-ethyl-7 -methoxycarbonyl - 2,12,18 trimethyl- 13'-oxo-3-vinyl-17,18-tetrahydrocyclopenta [at]porphyrin-17-yl) copper (II) (Copper chlorophyll b) Chemical formula Copper chlorophyll a: C H Cu N O 55 72 4 5 Copper chlorophyll b: C H Cu N O 55 70 4 6 Molecular weight Copper chlorophyll a: 932,75 Copper Chlorophyll b: 946,73 Assay Content of total copper Chlorophylls is not less than 1% E / 540 at ca 422 nm in chloroform 1cm 1% E / 300 at ca 652 nm in chloroform 1cm Description Waxy solid ranging in colour from blue green depending on the source material Identification Spectrometry Maximum in chloroform at ca 422 nm and at ca 652 Purity Solvent residues Acetone } Methyl ethyl ketone Methanol Ethanol Propan-2-ol Hexane Dichloromethane: Not more 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 Sodium Copper Chlorophyllin, Potassium Copper Chlorophyllin, Cl Natural Green 5 The alkali salts of copper chlorophyllins are obtained by the addition of copper to the product obtained by the saponification of a solvent extraction of natural strains of edible plant material, grass, lucerne, and nettle; the saponification removes the methyl and phytol ester groups and may partially cleave the cyclopentenyl ring. After addition of copper to the purified chlorophyllins, the acid groups are neutralized to form the salts of potassium and/or sodium. Only the following solvents may be used for the extraction: acetone, methyl ethyl ketone, dichloromethane, carbon dioxide methanol, ethanol, propan2-ol and hexane. Porphyrin No 75815

The major colouring principles in their acid forms are: 3-(10-Carboxylato-4-ethyl-1,3,5,8-tetramethyl-9-oxo-2-vinylphorbin-7yl)propionate, copper complex (Copper chlorophyllin a) and 3-(10-Carboxylato-4-ethyl-3-formyl- 1,5,8-trimethyl-9-oxo-2-vinylphorbin7-yl)propionate, copper complex (Copper chlorophyllin b) formula Copper chlorophyllin a (acid form): C H Cu N O 34 32 4 5 Copper chlorophyllin b (acid form): C H Cu N O 34 30 4 6 weight Copper chlorophyllin a: 640,20 Copper chlorophyllin b: 654,18 Each may be increased by 18 daltons if the cyclopentenyl ring is cleaved. Content of total copper chlorophyllins is not less than 95% of the sample dried at 100°C for 1 h. E 1%/ 565 at ca 405 nm in aqueous phosphate buffer at pH 7,5 1cm E 1%/ 145 at ca 630 nm in aqueous phosphate buffer at pH 7,5 1cm Dark green to blue/black powder

Maximum in aqueous phosphate buffer at pH 7,5 at ca 405 nm and at 630 nm

Acetone } Methyl ethyl ketone Not more than Methanol 50 mg/kg, Ethanol singly or in Propan-2-ol combination Hexane Dichloromethane: Not more than 10 mg/kg Not more than 3 mg/kg Not more than 10 mg/kg Not more than 1 mg/kg Not more than 1 mg/kg Not more than 200 mg/kg Not more than 8,0% of the total copper chlorophyllins

S C1 Food Green 4, Brilliant Green BS Definition Green S consists essentially N-[4-(dimethylamino)phenyil], hydroxy-3 naphthaleny) methylene]-2,5-cyclohexadien-methylmethanaminium and subsidiary colouring with sodium chloride and/or sodium sulphate uncoloured compounds. Green S is described as the sodium salt. The calcium 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-cycl -ylidene]-N-methylmethanaminium Sodium 5-[4-dimethylamino-a-(4-dimethyliminocyclohexa-2,5 dienylidenebenzyl]-6-hydroxy-7-sulfonato-n sulfonate (alternative chemical name). Chemical formula C H N NaO S 27 25 2 7 2 Molecular weight 576,63 Assay Content not less than 80% total colouring matters sodium salt 1% E / 1 720 at ca 632 nm in aqueous solution 1cm 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 Not more than 1,0% matters Organic compounds other than colouring matters: 4,4'-bis (dimethyl- Not more than 0,1% amino)benzhydryl alcohol 4,4'-bis(dimethyl- Not more than 0,1% amino) benzophenone 3-hydroxynaphthalene Not more than 0,2% -2, 7-disulfonic acid Leuco base Not more than 5,0% Unsulfonated primary Not more than 0,01% (calculated as aniline) aromatic amines Ether extractable matter Not more than 0,2% 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 Plain caramel is prepared by the controlled heat treatment of carbohydrates (commercially available food grade nutritive sweeteners which are the monomers glucose and fructose and/or polymers thereof, e.g. glucose syrups, sucrose, and/or invert syrups, and dextrose). To promote caramelization, acids, alkalis and salts may be employed, with the exception of ammonium compounds and sulphites. 232-435-9 Dark brown to black liquids or solids by DEAE Not more than 50%

bound by Not more than 50% cellulose 1 ( ) 0,01 - 0,12 Not more than 0,1% Not more than 0,2% Not more than 1 mg/kg Not more than 2 mg/kg Not more than 1 mg/kg Not more than 1 mg/kg (as Pb) Not more than 25 mg/kg intensity is defined as the absorbance of a 0,1% (w/v) solution of caramel colour solids in cell at 610 nm.

CAUSTIC

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. 232-435-9 Dark brown to black liquids or solids by DEAE More than 50%

(1) 0,05 -0,13 2 Not more than 0,3% ( ) Not more than 0,2% (2) 0,3 - 3,5% (2) bound by More than 40%

ratio of 19-34 by DEAE

ratio Greater than 50

Arsenic Not more than 1 mg/kg Lead Not more than 2 mg/kg Mercury Not more than 1 mg/kg Cadmium Not more than 1 mg/kg Heavy metals (as Pb) Not more than 25 mg/kg

1 ( ) Colour intensity is defined as the absorbance of a 0,1% (w/v) solution of caramel water in a 1 cm cell at 610 nm.

(2) Expresscd on equivalent colour basis i.e. is expressed in terms of a product having, of 0,1 absorbance units.

E 150c AMMONIA CARAMEL Definition Ammonia caramel is prepared by the controlled heat carbohydrates (commercially available food sweeteners which are the monomers glucose and polymers thereof, e.g. glucose syrups, sucrose, syrups, and dextrose) with or without acids or presence of ammonium compounds (ammonium ammonium carbonate, ammonium hydrogen ammonium phosphate); no sulphite compounds are Einecs 232-435-9 Description Dark brown to black liquids or solids Purity Colour bound by DEAE Not more than 50% cellulose Colour bound by More than 50% phosphoryl cellulose Colour intensity (1) 0,08 - 0,36 Ammoniacal nitrogen Not more than 0,3% (2) 2 4-methylimidazole Not more than 250 mg/kg ( ) 2-acetyl-4-tetrahydroxy Not more than 10 mg/kg (2) -butylimidazole Total sulphur Not more than 0,2% (2) 2 Total nitrogen 0,7 - 3,3% ( ) Absorbance ratio of 13-35 colour bound by phosphoryl cellulose Arsenic Not more than 1 mg/kg Lead Not more than 2 mg/kg Mercury Not more than 1 mg/kg Cadmium Not more than 1 mg/kg Heavy metals (as Pb) Not more than 25 mg/kg

(1) Colour intensity is defined as the absorbance of a 0,1% (w/v) solution of caramel 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 of 0,1 absorbance units.

E 150d SULPHITE AMMONIA CARAMEL 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). 232-435-9 Dark brown to black liquids or solids by DEAE More than 50%

(1) 0,10 - 0,60 2 nitrogen Not more than 0,6% ( ) Not more than 0,2% (2) 4-methylimidazole Not more than 250 mg/kg (2) 2 0,3 - 1,7% ( ) 0,8-2,5%(2) Nitrogen/sulphur ratio 0,7 - 2,7 precipitate ratio of 8 - 14 3 precipitate ( ) ratio Not more than 50

Not more than 1 mg/kg Not more than 2 mg/kg Not more than 1 mg/kg Not more than 1 mg/kg (as Pb) Not more than 25 mg/kg intensity is defined as the absorbance of a 0.1% (w/v) solution of caramel colour solids in cell at 610 nm.

equivalent colour basis i.e. is expressed in terms of a product having a colour intensity units.

ratio of alcohol precipitate is defined as the absorbance of the precipitate at 280 nm absorbance at 560 nm (1 cm cell).

BRILLIANT BLACK

C1 Food Black 1 Brilliant Black BN consists essentially of tetrasodium-4 -acetamido-5hydroxy-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. Bisazo No 28440 Einecs 219-746-5 Chemical names Tetrasodium 4-acetamido-5-hydroxy-6[7 (4-sulfonatophenylazo)-1-naphthylazo] nap disulfonate Chemical formula C H N Na O S 28 17 5 4 14 4 Molecular weight 867,69 Assay Content not less than 80% total colouring matters sodium salt 1% E / 530 at ca 570 nm in solution 1cm Description Black powder or granules Identification A. Spectrometry Maximum in water at ca 570 nm B. Black-bluish solu-tion in water Purity Water insoluble matter Not more than 0,2% Subsidiary colouring Not more than 10% (expressed on the dye content) matters Organic compounds other than colouring matters: 4-acetamido-5-hydroxynaphtha-} lene-1,7-disulfonic acid 4-amino-5-hydroxynaphthalene-1,7-disulfonic acid Total not 8-aminonaphthalene-2-sulfonic acid 4,4 -di azoaminodi-(benzenesul-fonic acid) Unsulfonated primary Not more than 0,01% (calculated as aniline) aromatic amines Ether extractable matter Not more than 0,.2% under neutral conditions Arsenic Not more than 3 mg/kg Lead Not more than 10 mg/kg Mercury Not more than 1 mg/kg Cadmium Not more than 1 mg/kg Heavy metals (as Pb) Not more than 40 mg/kg

E 153 VEGETABLE CARBON Synonyms Vegetable black Definition Vegetable carbon is produced by the carbonization material such as wood, cellulose residues, peat and other shells. The raw material is carbonized at high It consists essentially of finely divided carbon. minor amounts of nitrogen, hydrogen and oxygen. 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 ashfree basis Black powder, odourless and tasteless

Insoluble in water and organic solvents When heated to redness it burns slowly without a flame

Not more than 4,0% (ignition temperature: 625°C) Not more than 3 mg/kg Not more than 10 mg/kg Not more than 1 mg/kg Not more than 1 mg/kg (as Pb) Not more than 40 mg/kg 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. Not more than 12% (120°C, 4 hrs) matter The filtrate obtained by boiling 2 g of the sample with 20 ml N sodium hydroxide and filtering shall be colourless

FK Cl Food Brown 1 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. Azo (a mixture of mono-, bis- and trisazo colours)

A mixture of: I sodium 4-(9,4-diaminophenylazo) benzenesulfonate II sodium 4-(4,6-diamino-m-tolylazo) benzenesulfonate III disodium 4,4'-(4.6-diamino- 1,3-phenylenebisazo) di (benzenesulfonate) IV disodium 4,4'-(2,4-diamino-1,3-phenylenebisazo) di (benzenesulfonate) V disodium 4,4'-(2,4-diamino-5-methyl-1,3-phenylenebisazo) di (benzenesulfonate) VI trisodium 4,4',4''-(2,4-diaminobenzene-1,3,5-trisazo)tri-(benzenesulfonate) Chemical formula I C H N NaO S 12 11 4 3 II C H N NaO S 13 13 4 3 III C H N Na O S 18 14 6 2 6 2 IV C H N Na O S 18 14 6 2 6 2 V C H N Na O S 19 16 6 2 6 2 VI C H N Na O S 24 17 8 3 9 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 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 Not more than 3,5% matters Organic compounds other than colouring matters: 4-aminobenzene- 1 Not more than 0,7% -sulfonic acid m-phenylenediamine Not more than 0,35% and 4-methyl - m -phenylenediamine Unsulfonated primary Not more than 0,007% (calculated as aniline) aromatic amines other than m-phenylene diamine and 4 methyl-m-phenylene diamine Ether extractable matter From a solution of pH7, not more than 0,2% Arsenic Not more than 3 mg/kg Lead Not more than 10 mg/kg Mercury Not more than 1 mg/kg Cadmium Not more than 1 mg/kg Heavy metals (as Pb) Not more than 40 mg/kg

E 155 BROWN HT Synonyms C1 Food Brown 3 Brown HT consists essentially of disodium 4,4'-(2,4-dihydroxy-5hydroxymethyl-1,3-phenylene bisazo) di (naphthalene-1-sulfonate) and subsidiary colouring matters together with sodium chloride and/or sulfate as the principal uncoloured components. Brown HT is described as the sodium salt. The calcium and potassium salt are also permitted. Bisazo No 20285 224-924-0 Disodium 4,4'-(2,4-dihydroxy-5-hydroxymethvl-1,3-phenylene bisazo) di (naphthalene- 1 -sulfonate) formula C H N Na O S 27 18 4 2 9 2 weight 652,57 Content not less than 70% total colouring matters calculated as the sodium salt. 1% E / 403 at ca 460 nm in aqueous solution at pH 7 1cm Reddish-brown powder or granules

Maximum in water of pH 7 at ca 460 nm solution in matter Not more than 0,2% louring Not more than 10% (TLC method)

compounds colouring thalene- Not more than 0,7%

primary Not more than 0,01% (calculated as aniline)

extractable matter Not more than 0,2% in a solution of pH 7 Not more than 3 mg/kg Not more than 10 mg/kg Not more than 1 mg/kg Not more than 1 mg/kg (as Pb) Not more than 40 mg/kg

MIXED

CAROTENES C1 Food Orange 5 Definition Mixed carotenes are obtained by solvent extraction strains of edible plants, carrots, vegetable oils, (lucerne) and nettle. The main colouring principle consists of carotenoids beta-carotene accounts for the major part. α, γ-carotene pigments may be present. Besides the colour substance may contain oils, fats and waxes naturally source material. Only the following solvents may be used in acetone, methyl ethyl ketone, methanol, ethanol, hexane (1), dichloromethane and carbon dioxide. Class Carotenoid Colour Index No 75130 EINECS 230-636-6 Chemical formula ß-Carotene: C H 40 56 Molecular weight ß-Carotene: 536.88 Assay Content of carotenes (calculated as ß-carotene is not For products obtained by extraction of vegetable oils: 0,2% in edible fats E 1%/ 2 500 at ca 440 nm - 457 nm in cyclohexane 1cm Identification Spectrometry Maximum in cyclohexane at 440 nm - 457 nm and nm Purity Solvent residues Acetone } Methl ethyl ketone Methanol Propan-2-ol Hexane Ethanol Dichloromethane: not more Lead not more