USE OF COLOURS IN FOODSTUFFS _gS.L.231.30 1 
SUBSIDIARY LEGISLATION 231.30 
USE OF COLOURS IN FOODSTUFFS 
REGULATIONS 
1st July, 1996 
Legal Notice 107 of 1995, as amended by Legal Notice 199 of 1997. 
Title. 1. The title of these Regulations is Use of Colours in 
Foodstuffs Regulations. 
S.L.231.29 (2) These regulations shall complement the Additives in Food 
Regulations. 
Interpretation. 2. In these Regulations, unless the context otherwise 
requires - 
"colour" means a substance which adds or restores colour in a 
food, and includes any natural constituents of foodstuffs and 
natural sources which are normally not consumed as foodstuffs as 
such and which are not normally used as characteristic ingredients 
of food:
Provided that the following substances shall not be 
considered as colours for the purposes of these regulations: 
(a) foodstuffs, whether dried or in concentrated form and 
flavourings incorporated during the manufacturing of 
compound foodstuffs, because of their aromatic, sapid 
or nutritive properties together with a secondary 
colouring effect, such as paprika, turmeric and saffron; 
(b) colours used for the colouring of the inedible external 
parts of foodstuffs, such as cheese coatings and 
sausage casings: 
Provided further that preparations obtained from foodstuffs 
and other natural source materials obtained by physical and/or 
chemical extraction resulting in a selective extraction of the 
pigments relative to the nutritive or aromatic constituents are also 
colours within the meaning of these regulations; 
"compound foodstuff" means a foodstuff in itself composed of 
two or more foodstuffs; 
"EEC" as used in these regulations and in the Schedules thereto 
means the European Economic Community; 
Cap. 231. 
"foodstuffs" has the same meaning as is attributed to "food" in 
section 2 of the Food, Drugs and Drinking Water Act; 
"foodstuff for particular nutritional uses" is a foodstuff which, 
owing to its special composition or manufacturing process, is 
clearly distinguishable from a foodstuff for normal consumption, 
which is suitable for its claimed nutritional purposes and which is 
marketed in such a way as to indicate such suitability. A particular 
nutritional use shall fulfill the particular nutritional requirements - 
(a) of certain categories of persons whose digestive

2 _gS.L.231.30 USE OF COLOURS IN FOODSTUFFS 
processes or metabolism are disturbed; or 
(b) of certain categories of persons who are in a special 
physiological condition and who are therefore able to 
obtain special benefit from controlled consumption of 
certain substances in foodstuffs; or 
(c) of infants or young children in good health; 
"meat product" means a product prepared from or with meat 
which has undergone treatment such that the cut surface shows that 
the product no longer has the characteristics of fresh meat: 
Provided that the following shall not be regarded as a meat 
product:
(a) meat which has undergone only cold treatment; such 
meat shall remain subject to the rules in the Directive 
referred to hereunder: 
- Article 2 (a) of Directive 64/433/EEC 
- Article 2 of Directive 71/118/EEC 
- Article 2 of Directive 72/461/EEC 
- Article 2 of Directive 72/462/EEC 
- Article 2 of Directive 88/657/EEC 
- Article 2(1) and (2) of Directive 91/495/EEC; 
(b) a product subject to Council Directive 88/657/ EEC of 
14 December, 1988 laying down the requirements for 
the production of, and trade in, minced meat, meat in 
pieces of less than 100 grams and meat preparations 
and amending Directives 64/433/EEC, 71/118/EEC 
and 72/462/ EEC; 
"unprocessed" means not having undergone any treatment 
resulting in a substantial change in the original state of the 
foodstuffs. However, they may have been for example divided, 
parted, severed, boned, minced, skinned, pared, peeled, ground, 
cut, cleaned, trimmed, deep-frozen, frozen, chilled, milled or 
husked, packed or unpacked. 
Applicability of 
these regulations. 
3. (1) Only a substance listed in the First Schedule may be 
used as a colour in foodstuffs. 
(2) A colour may be used only in the foodstuffs listed in the 
Third, Fourth and Fifth Schedules and under the conditions 
specified therein; a colour may be used in those same foodstuffs 
when they are intended for particular nutritional uses in accordance 
with Directive 89/398/EEC of the EEC. 
(3) A colour may not be used in the foodstuffs listed in the 
Second Schedule except where specifically provided for in the 
Third or Fourth or Fifth Schedule. 
(4) Colours permitted for certain uses only are listed in the 
Fourth Schedule. 
(5) Colours permitted in general in foodstuffs and the 
conditions of use therefor are listed in the Fifth Schedule. 
(6) The maximum levels indicated in the Schedules -

USE OF COLOURS IN FOODSTUFFS _gS.L.231.30 3 
(a) relate to the foodstuffs prepared according to the 
instructions for use, and which are ready to eat after 
such preparation; 
(b) refer to the quantities of colouring principle contained 
in the colouring preparation. 
(7) In the Schedules to these regulations quantum satis means 
that no maximum level is specified. However, colours shall be used 
according to good manufacturing practice at a level not higher than 
is necessary to achieve the intended purpose and provided that the 
consumer is not misled. 
(8) For the purpose of health marking and other markings 
required on meat products, only E155 Brown HT, E133 Brilliant 
Blue FCF or E129 Allura Red AC or an appropriate mixture of 
E133 Brilliant Blue FCF and E129 Allura Red AC may be used. 
(9) Only a colour mentioned in the First Schedule may be used 
for the stamping or for the decorative colouring of eggshells. 
(10) Only a colour listed in the First Schedule, except E123, 
E127, E128, E154, E160b, E161g, E173 and E180, may be sold 
directly to consumers. 
(11) Without prejudice to any other regulation, the presence of a 
colour in a foodstuff is permissible - 
(a) either in a compound foodstuff other than one 
mentioned in the Second Schedule to the extent that 
the colour is permitted in one of the ingredients of the 
compound foodstuff, 
(b) or if the foodstuff is destined to be used solely in the 
preparation of a compound foodstuff and to such an 
extent that the compound foodstuff conforms to the 
provisions of these regulations. 
Sale of food 
containing 
colouring matter. 
4. (1) No person shall for the purpose of a food business 
other than that of export to a non-European Union Country, import 
or sell any colour or any food in which or on which there is any 
colour or any mark of any colour in either case not being a colour 
matter permitted which complies with the requirements of these 
regulations. 
(2) No person shall keep or allow or permit to be kept on any 
premises used for the preparation, or for the preparation for sale of 
food, any colour not being a colour which complies with the 
requirements of these regulations. 
Criteria of purity. 5. A colour shall at all times comply with the criteria of 
purity listed in the Sixth Schedule. 
Labelling. 
S.L.231.29 
S.L.231.27 
6. The package or container of a permitted colour shall bear a 
clear, indelible, easily legible label containing the information as 
prescribed under the Additives in Food Regulations. The provisions 
of the Labelling, Presentation and Advertising of Foodstuffs 
Regulations shall apply to any foodstuff containing a colour.

4 _gS.L.231.30 USE OF COLOURS IN FOODSTUFFS 
FIRST SCHEDULE 
List of Permitted Food Colours 
Note: Aluminium lakes prepared from colours mentioned in this Schedule are 
authorised. 
EC No. Common Name Colour index 
No.(1) or 
description 
E 100 Curcumin 75300 
E 101 (i) Riboflavin 
(ii) Riboflavin-5'-phosphate 
E 102 Tartrazine 19140 
E 104 Quinoline Yellow 47005 
E 110 Sunset Yellow FCF 15985 
Orange Yellow S 
E 120 Cochineal, Carminic acid, Carmines 75470 
E 122 Azorubine, Carmoisine 14720 
E 123 Amaranth 16185 
E 124 Ponceau 4R, Cochineal Red A 16255 
E 127 Erythrosine 45430 
E 128 Red 2G 18050 
E 129 Allura Red AC 16035 
E 131 Patent Blue V 42051 
E 132 Indigotine, Indigo Carmine 73015 
E 133 Brilliant Blue FCF 42090 
E 140 Chlorophylls 75810 
and Chlorophyllins: 75815 
(i) chlorophylls 
(ii) chlorophyllins 
E 141 C o p p e r c o m p l e x e s o f c h l o r o p h y l l s a n d 
chlorophyllins 
75815 
(i) copper complexes of chlorophylls 
(ii) copper complexes of chlorophyllins 
E 142 Green S 44090 
E 150a Plain caramel (2) 
E 150b Caustic sulphite caramel 
E 150c Ammonia caramel 
E 150d Sulphite ammonia caramel 
E 151 Brilliant Black BN, Black PN 28440 
E 153 Vegetable Carbon 
E 154 Brown FK 
E 155 Brown HT 20285 
E 160a Carotenes: 
(i) Mixed carotenes 75130

USE OF COLOURS IN FOODSTUFFS _gS.L.231.30 5 
(1) Colour index numbers are taken from the third edition 1982 of the Colour 
Index, volumes 1 to 7, 1315. Also amendments 37 to 40 (125), 41 to 44 (127-50), 45 
to 48 (130), 49 to 52 (132-50), 53 to 56 (135). 
(2) The term "caramel" relates to products of a more or less intense brown 
colour which are intended for colouring. It does not correspond to the sugary 
aromatic product obtained from heating sugars and which is used for flavouring food 
(e.g. confectionery, pastry, alcoholic drinks). 
SECOND SCHEDULE 
Foodstuffs which may not contain added colours, except where specifically 
provided for in the Third, Fourth or Fifth Schedule 
(The designations used in the Second Schedule do not prejudice the 'carry over' 
principle in cases where products contain ingredients with legitimate colouring in 
their own right) 
1. Unprocessed foodstuffs 
2. All bottled or packed waters 
3. Milk, semi-skimmed and skimmed milk, pasteurised or sterilised (including 
(ii) Beta-carotene 40800 
E 160b Annatto, bixin, norbixin 75120 
E 160c Paprika extract, capsanthin, capsorubin 
E 160d Lycopene 
E 160e Beta-apo-8'-earotenal (C30) 40820 
E 160f Ethylester of Beta-apo-8'-carotenie acid (C30) 40825 
E 161b Lutein 
E 161g Canthaxanthin 
E 162 Beetroot Red, betanin 
E 163 Anthocyanins prepared by 
physical means 
from fruits and 
vegetables 
E 170 Calcium carbonate 77220 
E 171 Titanium dioxide 77891 
E 172 Iron oxides and hydroxides 77491 
77492 
77499 
E 173 Aluminium 
E 174 Silver 
E 175 Gold 
E 180 Litholrubine BK. 
EC No. Common Name Colour index 
No.(1) or 
description

6 _gS.L.231.30 USE OF COLOURS IN FOODSTUFFS 
UHT sterilization) (unflavoured) 
4. Chocolate milk 
5. Fermented milk (unflavoured) 
6. Preserved milk as mentioned in Directive 76/118/EEC 
7. Butter-milk (unflavoured) 
8. Cream and cream powder (unflavoured) 
9. Oils and fats of animal or vegetable origin 
10. Eggs and egg products as defined in Article 2(1) of Directive 89/437/EEC 
11. Flour and other milled products and starches 
12. Bread and similar products 
13. Pasta and gnocchi 
14. Sugar, including all mono- and disaccharides 
15. Tomato paste and canned and bottled tomatoes 
16. Tomato-based sauces 
17. Fruit juice and fruit nectar as mentioned in Directive 75/726/EEC and 
vegetable juice 
18. Fruit, vegetables (including potatoes) and mushrooms - canned, bottled or 
dried; processed fruit, vegetables (including potatoes) and mushrooms 
19. Extra Jam, extra Jelly, and chestnut purèe as mentioned in Directive 79/693/ 
EEC; creme de pruneaux 
20. Fish, molluscs and crustaceans, meat, poultry and game as well as their 
preparations, but not including prepared meals containing these ingredients 
21. Cocoa products and chocolate components in chocolate products as 
mentioned in Directive 73/241/EEC 
22. Roasted coffee, tea, chicory; tea and chicory extracts; tea, plant, fruit and 
cereal preparations for infusions, as well as mixes and instant mixes of these 
products 
23. Salt, salt substitutes, spices and mixtures of spices 
24. Wine and other products defined by Regulation (EEC) No. 822/87 
25. Korn, Kornbrand, fruit spirit drinks, fruit spirits, Ouzo, Grappa, Tsikoudia 
from Crete, Tsipouro from Macedonia, Tsipouro from Thessaly, Tsipouro 
from Tyrnavos, Eau de vie de mare Marque rationale luxembourgeoise, Eau 
de vie de seigle Marque rationale luxembourgeoise, London gin, as defined 
in Regulation (EEC) No. 1576/89 
26. Sambuca, Maraschino and Mistra as defined in Regulation (EEC) No. 1180/ 
91 
27. Sangria, Clarea and Zurra as mentioned in Regulation (EEC) No. 1601/91 
28. Wine vinegar 
29. Foods for infants and young children as mentioned in Directive 89/398/EEC 
including foods for infants and young children not in good health 
30. Honey

USE OF COLOURS IN FOODSTUFFS _gS.L.231.30 7 
31. Malt and malt products 
32. Ripened and unripened cheese (unflavoured) 
33. Butter from sheep and goats’ milk. 
THIRD SCHEDULE 
Foodstuffs to which only certain permitted colours may be added 
Foodstuffs Permitted colour Maximum Level 
Malt Bread E 150a Plain Caramel quantum satis 
E 150b Caustic Sulphite Caramel 
E 150c Ammonia Caramel 
E 150d Sulphite Ammonia Caramel 
Beer E 150a Plain Caramel quantum satis 
Cidre bouche E 150b Caustic Sulphite Caramel 
E 150c Ammonia Caramel 
E 150d Sulphite Ammonia Caramel 
Butter (including 
reduced fat butter 
and concentrated 
butter) 
E 160a Carotenes quantum satis 
M a r g a r i n e , 
minarine, other fat 
emulsions, and fats 
e s s e n t i a l l y f r e e 
from water 
E 160a Carotenes 
E 100 Curcumin 
E 160b Annatto, Bixin, Norbixin 
quantum satis 
quantum satis 
10mg/kg 
Sage Derby 
cheese 
E 140 Chlorophylls 
Chlorophyllins 
E 141 Copper Complexes of chlorophylls and 
chlorophyllins 
quantum satis 
Ripened Orange, 
Yellow and 
b r o k e n -white 
c h e e s e ; 
U n f l a v o u r e d 
processed cheese 
E 160a Carotenes 
E 160c Paprika extract 
quantum satis 
E 160b Annatto, Bixin, Norbixin 15mg/kg 
R e d L e i c e s t e r 
cheese 
E 160b Annatto, Bixin, Norbixin 50mg/kg 
Mimolette cheese E 160b Annatto, Bixin, Norbixin 35mg/kg 
Morbier cheese E 153 Vegetable Carbon quantum satis 
Red Marbled 
Cheese 
E 120 Cochineal, Carminic Acid, Carmines 125mg/kg 
E 163 Anthocyanins quantum satis 
Vinegar E 150a Plain Caramel 
E 150b Caustic Sulphite Caramel 
E 150c Ammonia Caramel 
E 150d Sulphite Ammonia Caramel 
quantum satis

8 _gS.L.231.30 USE OF COLOURS IN FOODSTUFFS 
Whisky, Whiskey, 
grain spirit (other 
than Korn or 
Kornbrand or Eau 
d e v i e d e s e i g l e 
Marque rationale 
luxembourgeoise), 
wine spirit, rum, 
B r a n d y , 
Weinbrand, grape 
mare, grape mare 
spirit, (other than 
T s i k o u d i a and 
Tsipouro and Eau 
d e v i e d e m a r e 
Marque rationale 
luxembourgeoise), 
Grappa 
i n v e c c h i a t a , 
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 
A r o m a t i s e d 
wine-based drinks 
( e x c e p t B i t t e r 
Soda) and 
aromatised wines 
a s m e n t i o n e d i n 
Regulation (EEC) 
No. 1601/91 
E 150a Plain Caramel 
E 150b Caustic Sulphite Caramel 
E 150c Ammonia Caramel 
E 150d Sulphite Ammonia Caramel 
quantum satis 
Americano E 150a Plain Caramel 
E 150b Caustic Sulphite Caramel 
E 150c Ammonia Caramel 
E 150d Sulphite Ammonia Caramel 
E 163 Anthocyanins 
quantum satis 
E 100 Curcumin 
E 101 (i) Riboflavin 
(ii) Riboflavin-5'-phosphate 
E 102 Tartrazine 
E 104 Quinoline Yellow 
E 120 Cochineal, Carminic acid, Carmines 
E 122 Azorubine Carmoisine 
E 123 Amaranth 
E 124 Ponceau 4R 
1 0 0 m g / l 
(individually or 
in combination) 
Bitter Soda, bitter 
vino as mentioned 
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 
E 100 Curcumin 
E 101 (i) Riboflavin 
(ii) Riboflavin-5'-phosphate 
E 102 Tartrazine 
E 104 Quinoline Yellow 
E 110 Sunset Yellow FCF 
Orange Yellow S 
E 120 Cochineal, Carminic acid, Carmines 
E 122 Azorubine Carmoisine 
E 123 Amaranth 
E 124 Ponceau 4R, Cochineal Red A 
E 129 Allura Red AC 
1 0 0 m g / l 
(individually or 
in combination) 
Foodstuffs Permitted colour Maximum Level

USE OF COLOURS IN FOODSTUFFS _gS.L.231.30 9 
Liquer wines and 
q u a l i t y l i q u e u r 
wines produced in 
specified regions 
E 150a Plain Caramel 
E 150b Caustic Sulphite Caramel 
E 150c Ammonia Caramel 
E 150d Sulphite Ammonia Caramel 
quantum satis 
V e g e t a b l e s i n 
vinegar, brine or 
o i l ( e x c l u d i n g 
olives) 
E 101 (i) Riboflavin 
(ii) Riboflavin-5'-phosphate 
E 140 Chlorophylls, Chlorophyllins 
E 150a Plain Caramel 
E 150b Caustic Sulphite Caramel 
E 150c Ammonia Caramel 
E 150d Sulphite Ammonia Caramel 
E 141 Copper complexes of chlorophylls and 
chlorophyllins 
E 160a Carotenes: 
(i) Mixed Carotenes 
(ii) Beta-Carotene 
E 162 Beetroot Red, Betanin 
E 163 Anthocyanins 
quantum satis 
Extruded, puffed 
a n d / o r 
f r u i t - f l a v o u r e d 
breakfast cereals 
E 150c Ammonia Caramel 
E 160a Carotenes 
E 160b Annatto, Bixin, Norbixin 
E 1 6 0 c P a p r i k a e x t r a c t , C a p s a n t h i n , 
Capsorubin 
quantum satis 
quantum satis 
25mg/kg 
quantum satis 
Fruit-flavoured 
breakfast cereals 
E 120 Cochineal, Carminic acid, Carmines 
E 162 Beetroot Red, Betanin 
E 163 Anthocyanins 
200mg/kg 
(individually or 
in combination) 
Jam, jellies and 
marmalade as 
mentioned in 
Directive 79/693/ 
EEC and other 
similar fruit 
p r e p a r a t i o n s 
including low 
calorie products 
E 100 Curcumin 
E 140 Chlorophylls and Chlorophyllins 
E 141 Copper complexes of chlorophyll and 
chlorophyllins 
E 150a Plain Caramel 
E 150b Caustic Sulphite Caramel 
E 150c Ammonia Caramel 
E 150d Sulphite Ammonia Caramel 
E 160a Carotenes 
(i) Mixed Carotenes 
(ii) Beta-Carotene 
E 1 6 0 c P a p r i k a e x t r a c t , C a p s a n t h i n 
Capsorubin 
E 162 Beetroot Red, Betanin 
E 163 Anthocyanins 
quantum satis 
E 104 Quinoline Yellow 
E 110 Sunset Yellow 
E 120 Cochineal, Carminic acid, Carmines 
E 124 Ponceau 4R, Cochineal 
E 142 Green S 
E 160d Lycopene 
E 161b Lutein 
100mg/kg 
( i n d i v i d u a l l y 
omn 
combination) 
Sausages, pates 
and terrines 
E 100 Curcumin 
E 120 Cochineal, Carminic acid, Carmines 
E 150a Plain Caramel 
E 150b Caustic Sulphite Caramel 
E 150c Ammonia Caramel 
E 150d Sulphite Ammonia Caramel 
E 160a Carotenes 
E 1 6 0 c P a p r i k a e x t r a c t , C a p s a n t h i n , 
Capsorubin 
E 162 Beetroot Red, Betanin 
20 mg/kg 
100mg/kg 
quantum satis 
quantum satis 
quantum satis 
quantum satis 
20mg/kg 
10mg/kg 
quantum satis 
Luncheon Meat E 129 Allura Red 25mg/kg 
Foodstuffs Permitted colour Maximum Level

10 _gS.L.231.30 USE OF COLOURS IN FOODSTUFFS 
FOURTH SCHEDULE 
Colours permitted for certain uses only 
B r e a k f a s t 
Sausages with a 
minimum cereal 
content of 6% 
Burger meat with a 
minimum 
vegetable and/or 
cereal content of 
4% 
E 129 Allura Red AC 
E 120 Cochineal, Carminic acid Carmines 
E 150a Plain Caramel 
E 150b Caustic Sulphite Caramel 
E 150c Ammonia Caramel 
E 150d Sulphite Ammonia Caramel 
25mg/kg 
100mg/kg 
quantum satis 
quantum satis 
quantum satis 
quantum satis 
Chorizo sausages: 
Salchichon 
E 120 Cochineal, Carminic acid, Carmines 
E 124 Ponceau 4R, Cochineal Red A 
200mg/kg 
250mg/kg 
Sobrasada E 110 Sunset Yellow FCF 
E 124 Ponceau 4R, Cochineal Red A 
135mg/kg 
200mg/kg 
Pasturmas (edible 
external coating) 
E 100 Curcumin 
E 101 (i) Riboflavin 
(ii) Riboflavin-5'-phosphate 
E 120 Cochineal, Carminic acid, Carmines 
quantum satis 
Dried potato 
granules and flakes 
E 100 Curcumin quantum satis 
Processed mushy 
and garden peas 
(canned) 
E 102 Tartrazine 
E 133 Brilliant Blue 
E 142 Green S 
100mg/kg 
20mg/kg 
10mg/kg 
Colour Foodstuff Maximum Level 
E 123 Amaranth Aperitif wines, spirit drinks including products 
with less than 15% alcohol by volume 
Fish roe 
30 mg/1 
30 mg/kg 
E 127 Erythrosine Cocktail cherries and candied cherries 
Bigarreaux cherries in syrup and in cocktails 
200mg/kg 
150mg/kg 
E 128 Red 2G Breakfast sausages with a minimum cereal 
content of 6% 
Burger meat with a minimum vegetable and/or 
cereal content of 4% 
20mg/kg 
E 154 Brown FK Kippers 20mg/kg 
E 161g Canthaxanthin Saucisses de Strasbourg 15mg/kg 
E 173 Aluminium External coating of sugar confectionery for the 
decoration of cakes and pastries 
quantum satis 
E 174 Silver External coating of confectionery 
Decoration of chocolates 
Liqueurs 
quantum satis 
E 175 Gold External coating of confectionery 
Decoration of chocolates 
Liqueurs 
quantum satis 
E 180 Litholrubine 
BK 
Edible cheese rind quantum satis 
Foodstuffs Permitted colour Maximum Level

USE OF COLOURS IN FOODSTUFFS _gS.L.231.30 11 
FIFTH SCHEDULE 
Colours permitted in foodstuffs other than those mentioned in the Second and 
Third Schedules 
Part 1 
The following colours may be used in foodstuffs mentioned in the Fifth Schedule 
Part 2 and in all other foodstuffs other than those listed in the Second and Third 
Schedules at quantum satis. 
E 101 (i) Riboflavin 
(ii) Riboflavin-5'-phosphate 
E 140 Chlorophylls and chlorophyllins 
E 141 Copper complexes of chlorophylls and chlorophyllins 
E 150a Plain caramel 
E 150b Caustic sulphite caramel 
E150c Ammonia caramel 
E 150d Sulphite ammonia caramel 
E 153 Vegetable carbon 
E 160a Carotenes 
E 160c Paprika extract, capsanthin, capsorubin 
E162 Beetroot red, betanin 
E163 Anthocyanins 
E170 Calcium carbonate 
E 160b Annatto, 
B i x i n , 
Norbixin 
Margarine, minarine, other fat emulsions, and 
fats essentially free from water 
Decorations and coatings 
Fine bakery wares 
Edible ices 
Liqueurs, including fortified beverages with 
less than 15% alcohol by volume 
Flavoured processed cheese 
Ripened Orange, 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 
10 mg/kg 
20 mg/kg 
10 mg/kg 
20 mg/kg 
10 mg/1 
15 mg/kg 
15 mg/kg 
15 mg/kg 
10 mg/kg 
20 mg/kg 
10 mg/kg 
10 mg/kg 
20 mg/kg 
50 mg/kg 
35 mg/kg 
25 mg/kg 
Colour Foodstuff Maximum Level

12 _gS.L.231.30 USE OF COLOURS IN FOODSTUFFS 
E 171 Titanium dioxide 
E172 Iron oxides and hydroxides
Part 2 
The following colours may be used singly or in combination in the following 
foods up to the maximum level specified in the table. However, for non alcoholic 
flavoured drinks, edible ices, desserts, fine bakery wares and confectionery, colours 
may be used up to the limit indicated in the appropriate table but the quantities of 
each of the colours E 110, E 122, E 124 and E 155 may not exceed 50mg/kg or mg/l. 
E100 Curcumin 
E102 Tartrazine 
E104 Quinoline Yellow 
E110 Sunset Yellow FCF/Orange Yellow S 
E120 Cochineal, Carminic acid, Carmines 
E122 Azorubine, Carmoisine 
E124 Ponceau 4R, Cochineal Red A 
E129 Allura Red AC 
E 131 Patent Blue V 
E132 Indigotine, Indigo Carmine 
E 133 Brilliant Blue FCF 
E142 Green S 
E 151 Brilliant Black BM, Black PN 
E 155 Brown HT 
E 160d Lycopene 
E 160e Beta-apo-8'-carotenal (C 30) 
E 160f Ethyl ester of Beta-apo-8'-carotenic acid (C 30) 
E 161b Lutein 
Foodstuffs Marimum Level 
Non-alcoholic flavoured drinks 100mg/l 
Candied fruits and vegetables, Mostarda di Frutta 200mg/kg 
Preserves of red fruits 200mg/kg 
Confectionery 300mg/kg 
Decorations and coatings 500mg/kg 
Fine bakery wares (e.g. viennoiserie, biscuits, cakes and 
wafers) 
200mg/kg 
Edible ices 150mg/kg 
Flavoured processed cheese 100mg/kg 
Desserts including flavoured milk products 150mg/kg

USE OF COLOURS IN FOODSTUFFS _gS.L.231.30 13 
Sausages, seasonings (for example, curry powder, Tandoori), 
pickles, relishes, Chutney and Piccalilli 
500mg/kg 
Mustard 300mg/kg 
Fish paste and crustacean paste 100mg/kg 
Pre-cooked crustaceans 250mg/kg 
Salmon substitutes 500mg/kg 
Surimi 500mg/kg 
Fish roe 300mg/kg 
Smoked Fish 100mg/kg 
"Snacks": dry, savoury potato, cereal or starch-based snack 
products 
- extruded or expanded savoury snack products 
- other savoury snack products and savoury coated nuts 
200mg/kg 
100mg/kg 
Edible cheese rind and edible casings quantum satis 
Complete formulae for weight control intended to replace total 
daily food intake or an individual meal 
50mg/kg 
Complete formulae and nutritional supplements for use under 
medical supervision 
50mg/kg 
Liquid food supplements/dietary integrators 100mg/l 
Solid food supplements/dietary integrators 300mg/kg 
Soups 50mg/kg 
Meat and fish analogues based on vegetables proteins 100mg/kg 
Spirituous beverages (including products less than 15% 
alcohol by volume), except those mentioned in the Second or 
Third Schedule 
200mg/l 
Aromatised wines, aromatised wine-based drinks and 
aromatised wine products cocktails as mentioned in 
Regulation (EEC) No. 1601/91 except those mentioned in the 
Second or Third Schedule 
200mg/l 
Fruit wines (still or sparkling) 
Cider (except cidre bouche) and perry 
Aromatised fruit wines, cider and perry 200mg/l 
Foodstuffs Marimum Level

14 _gS.L.231.30 USE OF COLOURS IN FOODSTUFFS 
Substituted by: SIXTH SCHEDULE 
L.N. 199 of 1997. 
Part I - General specifications for aluminium lakes of colours 
Definition: Aluminium lakes are prepared by reacting colours complying with 
the purity criteria set out in the appropriate specification monograph 
with alumina under aqueous conditions. The alumina is usually 
freshly prepared undried material made by reacting aluminium 
sulfate or chloride with sodium or calcium carbonate or bicarbonate 
or ammonia. Following lake formation, the product is filtered, 
washed with water and dried. Unreacted alumina may also be 
present in the finished product. 
HCI insoluble matter Not more than 0,5% 
Ether extractable matter Not more than 0 2% (under neutral conditions) 
Specific purity criteria for the corresponding colours are 
applicable. 
Part II - Specific Criteria of Purity 
E 100 CURCUMIN 
Synonyms C1 Natural Yellow 3, Turmeric Yellow, Diferoyl Methane 
Definition Curcumin is obtained by solvent extraction of turmeric i.e. :he 
ground rhizomes of natural strains of Curcuma longa L. In order 
to obtain a concentrated curcumin powder, the extract is purified 
by crystallization. The product consists essentially of curcumins: 
i.e. the colouring principle (1,7-bis (4-hydroxy-3-methoxyphenyl) 
hepta- 1,6-dien-3,5-dione) and its two desmethoxy derivatives in 
varying proportions. Minor amounts of oils and resins naturally 
occuring in turmeric may be present. 
Only the following solvents may be used in the extraction: 
ethylacetate, acetone, carbon dioxide, dichloromethane, n-butanol, 
methanol, ethanol, hexane. 
Class Dicinnamoylmethane 
Colour Index No 75300 
Einecs 207-280-5 
Chemical names I 1,7-Bis(4-hydroxy-3-methoxyphenyl)hepta-1,6-diene-3,5-dione 
11 1 -(4-Hydroxyphenyl)-7-(4-hydroxy-3-methoxy-phenyl-)hepta- 
1,6diene-3,5-dione 
III 1,7-Bis(4-hydroxyphenyl)hepta-1,6-diene-3,5-dione 
Chemical formula I C21H20O6 
II C20H18O5 
III C19H16O4 
Molecular weight I. 368,39 II. 338,39 III. 308,39 
Assay Content not less than 90% total colouring matters 
E 1%/1cm 1 607 at ca 426 nm in ethanol 
Description Orange-yellow crystalline powder 
Identification 
A. Spectrometry Maximum in ethanol at ca 426 nm 
B. Melting Range 179 - 182°C 
Purity 
Solvent residues Ethylacetate 
Acetone 
n-butanol 
Methanol 
Ethanol 
Hexane 
_H Not more 
than 50 mg/kg, 
s i n g l y o r i n 
combination 
Dichloromethane: not more than 10 mg/kg

USE OF COLOURS IN FOODSTUFFS _gS.L.231.30 15 
Arsenic Not more than 3 mg/kg 
Lead Not more than 10 mg/kg 
Mercury Not more than 1 mg/kg 
Cadmium Not more than 1 mg/kg 
Heavy Metals (as Pb) Not more than 40 mg/kg 
E 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 C17H20N4O6 
Molecular weight 376,37 
Assay Content not less than 98% on the anhydrous basis 
E 1%/1cm 328 at ca 444 nm in aqueous solution 
Description Yellow to orange-yellow crystalline powder, with slight odour 
Identification 
A. Spectrometry The ratio A375/A267 is between 
0,31 and 0,33 
The ratio A444/A267 is between 
0,36 and 0,39 _H in aqueous 
solution 
Maximum in water at ca 375 nm 
B. Specific rotation _gµ_h 20/D between - 115° and - 140° in a 0,05 N sodium hydroxide 
solution 
Purity 
Loss on drying not more than 1,5% after drying at 105°C for 4 hrs 
Sulfated ash Not more than 0.1% 
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 1 mg/kg 
Cadmium Not more than 1 mg/kg 
Heavy metals (as Pb) Not more than 40 mg/kg 
E 101 
(ii) RIBOFLAVIN-5'- 
PHOSPHATE 
Synonyms Riboflavin-5 -phosphate sodium 
Definition These specifications apply to riboflavin 5' -phosphate together 
with minor amounts of free riboflavin and riboflavin diphosphate 
Class Isoalloxazine 
Einecs 204-988-6 
Chemical names Monosodium 
(2R,3R,4S)-5-(3') 10'-dihydro-7',8' -dimethyl-2',4'-dioxo- 10' 
-benzo _ggamma_h pteridinyl)- 2,3,4-trihydroxypentyl phosphate; 
monosodium salt of 5' -monophosphate ester of riboflavin

16 _gS.L.231.30 USE OF COLOURS IN FOODSTUFFS 
Chemical formula For the dihydrate form: 
For the anhydrous form: 
C17H20N4NaO9P.2H2O 
C17H20N4NaO9P 
Molecular weight 541,36 
Assay Content not less than 95% total colouring matters calculated as 
C17H20N4NaO9P.2H2O 
E 1%/1cm 250 at ca 375 nm in aqueous solution 
Description Yellow to orange crystalline hygroscopic powder, with slight 
odour and a bitter taste 
Identification 
A. Spectrometry The ratio A375/A267 is between 
0,30 and 0,34 
The ratio A444/A267 is between 
0,35 and 0,40 
Maximum in water at ca 375 nm 
_H in aqueous 
solution 
B. Specific rotation _gµ_h 20/D between + 38° and + 42° in a 5 molar HCI solution 
Purity 
Loss on drying Not more than 8% (100°C, 5 hrs in vacuum over P2O5) for the 
dihydrate form 
Sulfated ash Not more than 25% 
Inorganic phosphate Not more than 1,0% (calculated as PO4 on the anhydrous basis) 
Subsidiary colouring 
matters 
Riboflavin (free): 
Riboflavine diphosphate: 
Not more than 6% 
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 C1 Food Yellow 4 
Definition 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. 
Class Monoazo 
Colour Index No. 19140 
Einecs 217-699-5 
Chemical names T r i s o d i u m - 5 - h y d r o x y - 1 - ( 4 - s u l f o n a t o p h e n y l ) - 4 - ( 4 - 
sulfonatophenylazo)-H-pyrazole-3-carboxylate 
Chemical formula C16H9N4Na3O9S2 
Molecular weight 534,37 
Assay Content not less than 85% total colouring matters calculated as the 
sodium salt 
E 1%/1cm 530 at ca 426 nm in aqueous solution 
Description Light orange powder or granules 
Identification 
A. Spectrometry Maximum in water at ca 426 nm

USE OF COLOURS IN FOODSTUFFS _gS.L.231.30 17 
B. Yellow solution in 
water 
Purity 
Water insoluble matter Not more than 0.2% 
Subsidiary Colouring 
matters 
Not more than 1,0% 
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 
_H Total not more 
than 0,5% 
Unsulfonated primary 
aromatic amines 
Not more than 0,01% (calculated as aniline) 
Ether extractable matter Not more than 0,2% under neutral conditions 
Arsenic Not more than 3 mg/kg 
Lead Not more than 10 mg/kg 
Mercury Not more than 1 mg/kg 
Cadmium Not more than 1 mg/kg 
Heavy metals (as Pb) Not more than 40 mg/kg 
E 104 QUINOLINE 
YELLOW 
Synonyms C1 Food Yellow 13 
Definition Quinoline Yellow is prepared by sulfonating 2-(2-quinolyl) indan- 
1,3-dione. Quinoline Yellow consists essentially of sodium salts 
of a mixture of disulfonates (principally), monosulfonates and 
trisulfonates of the above compound and subsidiary colouring 
matters together with sodium chloride and/or sodium sulfate as the 
principal uncoloured components. 
Quinoline Yellow is described as the sodium salt. The calcium and 
the potassium salt are also permitted. 
Class Quinophthalone 
Colour Index No 47005 
Einecs 305-897-5 
Chemical name The disodium salts of the disulfonates of 2-(2-quinolyl) 
indan-1,3-dione (principal component) 
Chemical formula C18H9N Na2O8S2 (principal component) 
Molecular weight 477,38 (principal component) 
Assay Content not less than 70% total colouring matters calculated as 
the sodium salt 
Quinoline Yellow shall have the following composition: 
Of the total colouring matters present: 
- n o t l e s s t h a n 8 0 % s h a l l b e d i s o d i u m 2 -( 2 - q u i n o l y l ) 
indan-1,3-dionedisulfonates 
- n o t m o r e t h a n 1 5 % s h a l l b e s o d i u m 2 -( 2 - q u i n o l y l ) 
indan-1,3-dionemonosulfonates 
- n o t m o r e t h a n 7 , 0 % s h a l l b e t r i s o d i u m 2 -( 2 -q u i n o l y l ) 
indan-1,3-dionetrisulfonate 
E 1%/1cm 865 (principal component) at ca 411 nm in aqueous acetic 
acid solution 
Description Yellow powder or granules 
Identification

18 _gS.L.231.30 USE OF COLOURS IN FOODSTUFFS 
A. Spectrometry Maximum in aqueous acetic solution of pH 5 at ca 411 nm 
B. Yellow solution in 
water 
Purity 
Water insoluble matter Not more than 0,2% 
Subsidiary colouring 
matters 
Not more than 4,0% 
Organic compounds 
other than colouring 
matters: 
2-methylquinoline 
2-methylquinoline-sulfonic 
acid 
Phthalic acid 
2,6-dimethyl quinoline 
2 , 6 -d i m e t h y l q u i n o l i n e 
sulfonic acid 
_H Total not more than 0,5% 
2-(2-quinolyl)indan-1,3 
-dione 
Not more than 4 mg/kg 
Unsulfonated primary 
aromatic amines 
Not more than 0,01% (calculated as aniline) 
Ether extractable matter Not more than 0,2% under neutral conditions 
Arsenic Not more than 3 mg/kg 
Lead Not more than 10 mg/kg 
Mercury Not more than 1 mg/kg 
Cadmium Not more than 1 mg/kg 
Heavy metals (as Pb) Not more than 40 mg/kg 
E 110 
SUNSET YELLOW 
FCF 
Synonyms C1 Food Yellow 3, Orange Yellow S 
Definition S u n s e t Y e l l o w F C F c o n s i s t s e s s e n t i a l l y o f d i s o d i u m 
2-hydroxy-1-(4sulfonatophenylazo) naphthalene-6-sulfonate and 
subsidiary colouring matters together with sodium chloride and/or 
sodium sulfate as the principal uncoloured components. 
Sunset Yellow FCF is described as the sodium salt. The calcium 
and the potassium salt are also permitted. 
Class Monoazo 
Colour Index No 15985 
Einecs 220-491-7 
Chemical names Disodium 2-hydroxy-1-(4-sulfonatophenylazo) naphthalene-6 
-sulfonate 
Chemical formula C16H10N2Na2O7S2 
Molecular weight 452,37 
Assay Content not less than 85% total colouring matters calculated as the 
sodium salt 
E 1%/1cm 555 at ca 485 nm in aqueous solution at pH 7 
Description Orange-red powder or granules 
Identification 
A. Spectrometry Maximum in water at ca 485 nm at pH 7 
B. Orange solution in 
water

USE OF COLOURS IN FOODSTUFFS _gS.L.231.30 19 
Purity 
Water insoluble matter Not more than 0,2% 
Subsidiary colouring 
matters 
Organic compounds 
other than colouring 
matters: 
Not more than 5,0% 
4-aminobenzene-1-sulfonic acid 
3 -h y d r o x y n a p h t h a l e n e -2 , 7 
disulfonic acid 
6-hydroxynaphthalene-2-sulfonic 
acid 
7 -h y d r o x y n a p h t h a l e n e -1 , 3 
disulfonic acid 
4 , 4 ' - d i a z o a m i n o d i ( b e n z e n e 
sulfonic acid) 
6,6'-oxydi(naphthalene-2-sulfonic 
acid) 
_H Total not more than 0 5% 
Unsulfonated primary 
aromatic amines 
Not more than 0,01 % (calculated as aniline) 
Ether extractable matter Not more than 0,2% under neutral conditions 
Arsenic Not more than 3 mg/kg 
Lead Not more than 10 mg/kg 
Mercury Not more than 1 mg/kg 
Cadmium Not more than 1 mg/kg 
Heavy metals (as Pb) Not more than 40 mg/kg 
E 120 COCHINEAL, 
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 Dacrylopius coccus Costa. 
The colouring principle is carminic acid. 
Aluminium lakes of carminic acid (carmines) can be formed in 
which aluminium and carminic acid are thought to be present in the 
molar ratio 1:2. 
In commercial products the colouring principle is present in 
association with ammonium, calcium, potassium or sodium cations, 
singly or in combination, and these cations may also be present in 
excess. 
Commercial products may also contain proteinaceous material 
derived from the source insect, and may also contain free carminate 
or a small residue of unbound aluminium cations. 
Class Anthraquinone 
Colour Index No 75470 
Einecs Cochineal: 215,680-6; carminic acid: 215-023-3; carmines: 
215-724-4 
Chemical names 7ß-D-glucopyranosyl-3,5,6,8-tetrahydroxy-1-methyl-9,10 
-dioxoanthracene2-carboxylic acid (carminic acid); carmine is the 
hydrated aluminium chelate of this acid 
Chemical formula C22H20O13 (carminic acid) 
Molecular weight 492,39 (carminic acid) 
Assay Content not less than 2P% carminic acid in the extracts containing 
carminic acid; not less than 50% carminic acid in the chelates.

20 _gS.L.231.30 USE OF COLOURS IN FOODSTUFFS 
Description Red to dark red, friable, solid or powder. Cochineal extract is 
generally a dark red liquid but can also be dried as a powder. 
Identification 
Spectrometry Maximum in aqueous ammonia solution at ca 518 nm 
Maximum in 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 C1 Food Red 3 
Definition 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. 
Colour Index No 14720 
Einecs 222-657-4 
Chemical name Disodium 4-hydroxy-3-(4-sulfonato-1-naphthylazo) naphthalene- 
1-sulfonate 
Chemical formula C20H12N2Na2O7S2 
Molecular weight 502,44 
Assay Content not less than 85% total colouring matters, calculated as 
the sodium salt 
E 1%/1cm 510 at ca 516 nm in aqueous solution 
Description Red to maroon powder or granules 
Identification 
A. Spectrometry Maximum in water at ca 516 nm 
B . R e d s o l u t i o n i n 
water 
Purity 
Water insoluble matter Not more than 0,2% 
Subsidiary colouring 
matters 
Not more than 2,0% 
Organic compounds 
other than colouring 
matters: 
4-aminonaphthalene- 1 -sulfonic 
acid 
4 -h y d r o x y n a p h t h a l e n e -1 - 
sulfonic acid _H Total not more than 0,5% 
Unsulfonated primary 
aromatic amines 
Not more than 0,01% (calculated as aniline) 
Ether extractable matter Not more than 0,2 % under neutral conditions 
Arsenic Not more than 3 mg/kg 
Lead Not more than 10 mg/kg

USE OF COLOURS IN FOODSTUFFS _gS.L.231.30 21 
Mercury Not more than 1 mg/kg 
Cadmium Not more than 1 mg/kg 
Heavy metals (as Pb) Not more than 40 mg/kg 
E 123 AMARANTH 
Synonyms C1 Food Red 9 
Definition Amaranth consists essentially of trisodium 2-hydroxy 
-1-(4-sulfonato-1naphthylazo) naphthalene-3,6-disulfonate and 
subsidiary colouring matters together with sodium chloride and/or 
sodium sulfate as the principal uncoloured components. 
Amaranth is described as the sodium salt. The calcium and the 
potassium salt are also permitted. 
Class Monoazo 
Colour Index No 16185 
Einecs 213-022-2 
Chemical name Trisodium 2-h y d r o x y -1 4 4-s u l f o n a t o - 1 - n a p h t h y l a z o ) 
naphthalene-3,6disulfonate 
Chemical formula C20H11N2Na3O10S3 
Molecular weight 604,48 
Assay Content not less than 85% total colouring masters' calculated as 
the sodium salt 
E 1%/1cm 440 at ca 520 nm in aqueous solution 
Description Reddish-brown powder or granules 
Identification 
A. Spectrometry Maximum in water at ca 520 nm 
B . R e d s o l u t i o n i n 
water 
Purity 
Water insoluble matter Not more than 0,2% 
Subsidiary colouring 
matters 
Not more than 3,0% 
Organic compounds 
other than colouring 
matters: 
4-aminonaphthalene-1-sulfonic 
acid 
3 -h y d r o x y n a p h t h a l e n e -2 , 7 
disulfonic acid 
6-hydroxynaphtalene-2-sulfonic 
acid 
7 -hydroxynaphthalene - 1 , 3 
disulfonic acid 
7-hydroxynaphthalene-1,3-6 
trisulfonic acid 
_H Total not more than 0.5% 
Unsulfonated primary 
aromatic amines 
Not more than 0,01% (calculated as aniline) 
Ether extractable matter Not more than 0,2% under neutral conditions 
Arsenic Not more than 3 mg/kg 
Lead Not more than 10 mg/kg 
Mercury Not more than 1 mg/kg 
Cadmium Not more than 1 mg/kg 
Heavy metals (as Pb) Not more than 40 mg/kg

22 _gS.L.231.30 USE OF COLOURS IN FOODSTUFFS 
E 124 PONCEAU 4R. 
COCHINEAL RED A 
Synonyms C1 Food Red 7, New Coccine 
Definition 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. 
Class Monoazo 
Colour Index No 16255 
Einecs 220-036-2 
Chemical name Trisodium 2-hydroxy-1-(4-sulfonato-1-naphthylazo) naphthalene 
-6,8 disulfonate 
Chemical formula C20H11N2Na3O10S3 
Molecular weight 604,48 
Assay Content not less than 80% total colouring matters, calculated as 
the sodium salt 
E 1%/1cm 430 at ca 505 nm in aqueous solution 
Description Reddish powder or granules 
Identification 
A. Spectrometry Maximum in water at ca 505 nm 
B . R e d s o l u t i o n i n 
water 
Purity 
Water insoluble matter Not more than 0,2% 
Subsidiary colouring 
matters 
Not more than 1.0% 
Organic compounds 
other than colouring 
matters: 
4-aminonaphthalene- 1 - sulfonic 
acid 
7 -h y d r o x y n a p h t h a l e n e -1,3- 
disulfonic acid 
3 -h y d r o x y n a p h t a l e n e - 2 , 7 - 
disulfonic acid 
6 -h y d r o x y n a p h t h a l e n e -2 - 
sulfonic acid 
7 -h y d r o x y n a p h t h a l e n e - 
1,3-6-trisulfonic acid 
_H Total not more than 0.5% 
Unsulfonated primary 
aromatic amines 
Not more than 0,01% (calculated as aniline) 
Ether extractable matter Not more than 0,2% under neutral conditions 
Arsenic Not more than 3 mg/kg 
Lead Not more than 10 mg/kg 
Mercury Not more than 1 mg/kg 
Cadmium Not more than 1 mg/kg 
Heavy metals (as Pb) Not more than 40 mg/kg 
E 127 ERYTHROSINE

USE OF COLOURS IN FOODSTUFFS _gS.L.231.30 23 
Synonyms C1 Food Red 14 
Definition E r y t h r o s i n e c o n s i s t s e s s e n t i a l l y o f d i s o d i u m 
2-(2,4,5,7-tetraiodo-3-oxido-6oxoxanthen-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-tetraiodo-3-oxido-6-oxoxanthen-9-yl) 
benzoate monohydrate 
Chemical formula C20H6I4Na2O5H2O 
Molecular weight 897,88 
Assay Content not less than 87% total colouring matters, calculated as 
the anhydrous sodium salt 
E 1%/1cm 1 100 at ca 526 nm in aqueous solution at pH7 
Description Red powder or granules 
Identification 
A. Spectrometry Maximum in water at ca 526 nm at pH7 
B . R e d s o l u t i o n i n 
water 
Purity 
I n o r g a n i c i o d i d e s 
calculated as sodium 
iodide 
Not more than 0,1% 
Water insoluble matter Not more than 0.2% 
Subsidiary colouring 
matters (except 
flourescein) 
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

24 _gS.L.231.30 USE OF COLOURS IN FOODSTUFFS 
Definition 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. 
Class Monoazo 
Colour Index No 18050 
Einecs 223-098-9 
Chemical name Disodium 8-acetamido-1-hydroxy-2-phenylazo-naphthalene-3,6- 
disulfonate 
Chemical formula C18H13N3Na2O8S2 
Molecular weight 509,43 
Assay Content not less than 80% total colouring matters, calculated as 
the sodium salt 
E 1%/1cm 620 at ca 532 nm in aqueous solution 
Description Red powder or granules 
Identification 
A. Spectrometry Maximum in water at ca 532 nm 
B . R e d s o l u t i o n i n 
water 
Purity 
Water insoluble matter Not more than 0,2% 
Subsidiary colouring 
matters 
Not more than 2,0% 
Organic compounds 
other than colouring 
matters: 
5-acetamido-4-hydroxynaphthalene-
2,7-disulfonic acid 
5-amino-4-hydroxynaphthalene 
2,7-disulfonic acid _H Total not more than 0,5% 
Unsulfonated primary 
aromatic amines 
Not more than 0,01 % (calculated as aniline) 
Ether extractable matter Not more than 0,2% under neutral conditions 
Arsenic Not more than 3 mg/kg 
Lead Not more than 10 mg/kg 
Mercury Not more than 1 mg/kg 
Cadmium Not more than 1 mg/kg 
Heavy metals (as Pb) Not more than 40 mg/kg 
E 129 ALLURA RED 
AC 
Synonyms Cl Food Red 17 
Definition Allura Red AC consists essentially of disodium 2-hydroxy- 1 
-(2-methoxy-5methyl-4-sulfonato-phenylazo) 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

USE OF COLOURS IN FOODSTUFFS _gS.L.231.30 25 
Einecs 247-368-0 
Chemical name Disodium 2-hydroxy-1-(2-methoxy-5-methyl-4- sulfonatophenylazo) 
naphthalene-6-sulfonate 
Chemical formula C18H14N2Na2O8S2 
Molecular weight 496,42 
Assay Content not less than 85% total colouring matters, calculated as 
the sodium salt 
E 1%/1cm 540 at ca 504 nm in aqueous solution at pH7 
Description Dark red powder or granules 
Identification 
A. Spectrometry Maximum in water at ca 504 nm 
B . R e d s o l u t i o n i n 
water 
Purity 
Water insoluble matter Not more than 0,2% 
Subsidiary colouring 
matters 
Not more than 3,0% 
Organic compounds 
other than colouring 
matters: 
6-hydroxy-2-naphthal 
e n e s u l f o n i c a c i d , 
sodium salt 
Not more than 0,3% 
4-amino-5-methoxy-2 
- m e t h y l b e n e z e n e 
sulfonic acid 
Not more than 0,2% 
6,6-oxybis (2-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 Cl Food Blue 5 
Definition Patent Blue V consists essentially of the calcium or sodium 
compound of _g4-(a-(4-diethylaminophenyl)-5-hydroxy-2,4- 
disulfophenyl-methylidene) 2,5-cyclohexadien-l-ylidene_h 
diethylammonium hydroxide inner salt and subsidiary colouring 
matters together with sodium chloride and/or sodium sulfate and/or 
calcium sulfate as the principal uncoloured components. 
The potassium salt is also permitted. 
Class Triarylmethane 
Colour Index No 42051 
Einecs 222-573-8

26 _gS.L.231.30 USE OF COLOURS IN FOODSTUFFS 
Chemical names The calcium or sodium compound of _g4-(a-(4- 
diethylaminophenyl)-5hydroxy-2,4-disulfophenyl-methylidene)2, 
5-cyclohexadien- 1 -ylidene_h diethyl-ammonium hydroxide inner 
salt 
Chemical formula Calcium compound: C27H31N2O7S2Ca12 
Sodium compound: C27H31N2O7S2Na12 
Molecular weight Calcium compound: 579,72 
Sodium compound: 582,67 
Assay Content not less than 85% total colouring matters, calculated as 
the sodium salt 
E 1%/1cm 2 000 at ca 638 nm in aqueous solution at pH 5 
Description Dark-blue powder or granules 
Identification 
A. Spectrometry Maximum in water at 638 nm at pH 5 
B . B l u e s o l u t i o n i n 
water 
Purity 
Water insoluble matter Not more than 0,2% 
Subsidiary colouring 
matters 
Not more than 2.0% 
Organic compounds 
other than colouring 
matters: 
3-hydroxy benzaldehyde 
3-hydroxy benzoic acid 
3-hydroxy-4-sulfobenzoic acid 
N,N-d i e t h y l a m i n o b e n z e n e 
sulfonic acid _H Total not more than 0,5 % 
Leuco base Not more than 4,0% 
Unsulfonated primary 
aromatic amines 
Not more than 0,01% (calculated as aniline) 
Ether extractable matter From a solution of pH 5, not more than 0,2% 
Arsenic Not more than 3 mg/kg 
Lead Not more than 10 mg/kg 
Mercury Not more than 1 mg/kg 
Cadmium Not more than 1 mg/kg 
Heavy metals (as Pb) Not more than 40 mg/kg 
E 132 INDIGOTINE, 
INDIGO CARMINE 
Synonyms Cl Food Blue 1 
Definition Indigotine consists essentially of a mixture of disodium 3,3' 
dioxo-2,2'-biindolylidene-5,5'-disulfonate, and disodium 
3,3'-dioxo-2,2'-bi-indolylidene5,7'-disulfonate and subsidiary 
colouring matters together with sodium chloride and/or sodium 
sulfate as the principal uncoloured components. 
Indigotine is described as the sodium salt. The calcium and the 
potassium salt are also permitted. 
Class Indigoid 
Colour Index No 73015 
Einecs 212-728-8 
Chemical names Disodium 3,3'-dioxo-2,2'-bi-indolylidene-5,5'-disulfonate 
Chemical formula C16H8N2NA2O8S2

USE OF COLOURS IN FOODSTUFFS _gS.L.231.30 27 
Molecular weight 466,36 
Assay Content not less than 85% total colouring matters, calculated as 
the sodium salt 
disodium 3,3'-dioxo-2,2'-bi-indolylidene-5,7'-disulfonate: not 
more than 18% 
E 1%/1cm 480 at ca 610 nm in aqueous solution 
Description Dark-blue powder or granules 
Identification 
A. Spectrometry Maximum in water at ca 610 nm 
B . B l u e s o l u t i o n i n 
water 
Purity 
Water insoluble matter Not more than 0,2% 
Subsidiary 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 
5-sulfoanthranilic acid 
Anthranilic acid _H Total not more than 0,5% 
Unsulfonated primary 
aromatic amines 
Not more than 0,01 % (calculated as aniline) 
Ether extractable matter Not more than 0,2% under neutral conditions 
Arsenic Not more than 3 mg/kg 
Lead Not more than 10 mg/kg 
Mercury Not more than 1 mg/kg 
Cadmium Not more than 1 mg/kg 
Heavy metals (as Pb) Not more than 40 mg/kg 
E 133 BRILLIANT 
BLUE FCF 
Synonyms CI Food Blue 2 
Definition B r i l l i a n t B l u e F C F c o n s i s t s e s s e n t i a l l y o f d i s o d i u m 
a-(4-(N-ethyl-3sulfonatobenzylamino) phenyl)-a-(4-N -e thy l -3 - 
s u l f o n a t o b e n z y l a m i n o ) c y c l o h e x a -2 , 5 -d i e n y l i d e n e ) 
toluene-2-sulfonate and its isomers and subsidiary colouring 
matters together with sodium chloride and/or sodium sulfate as the 
principal uncoloured components. 
Brilliant Blue FCF is described as the sodium salt. The calcium and 
the potassium salt are also permitted. 
Class Triarylmethane 
Colour Index No 42090 
Einecs 223-339-8 
Chemical names Disodium a-(4-(N-ethyl-3-sulfonatobenzylamino) phenyl)-a- 
(4-N-ethyl-3sulfonatobenzylamino) cyclohexa-2,5-dienylidene) 
toluene-2-sulfonate 
Chemical formula C37H34N2Na2O9S3 
Molecular weight 792,84 
Assay Content not less than 85% total colouring matters, calculated as 
the sodium salt 
E 1%/1cm 630 at ca 630 nm in aqueous solution 
Description Reddish-blue powder or granules

28 _gS.L.231.30 USE OF COLOURS IN FOODSTUFFS 
Identification 
A. Spectrometry Maximum in water at ca 630 nm 
B . B l u e s o l u t i o n i n 
water 
Purity 
Water insoluble matter Not more than 0,2% 
Subsidiary colouring 
matters 
Not more than 6,0% 
Organic compounds 
other than colouring 
matters: 
S u m o f 2 -, 3- and 4-formyl 
benzene sulfonic acids 
3-((ethyl)(4-sulfophenyl)amino) 
methyl benzene sulfonic acid 
Not more than 1,5% 
Not more than 0,3% 
Leuco base Not more than 5,0% 
Unsulfonated primary 
aromatic amines 
Not more than 0,01% (calculated as aniline) 
Ether extractable matter Not more than 0,2% at pH 7 
Arsenic Not more than 3 mg/kg 
Lead Not more than 10 mg/kg 
Mercury Not more than 1 mg/kg 
Cadmium Not more than 1 mg/kg 
Heavy metals (as Pb) Not more than 40 mg/kg 
E 140 
(i) CHLOROPHYLLS 
Synonyms C1 Natural Green 3, Magnesium 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: 208-2724 
Chemical names The major colouring principles are: 
Phytyl (132 R,17S,18S)-3-(8-ethyl-132-methoxycarbonyl- 
2 , 7 , 1 2 , 1 8 - t e t r a m e t h y l- 13'-oxo-3-vinyl- 131- 13 2-17,18 
-tetrahydrocyclopenta _gat_hporphyrin- 17-yl) propionate, 
(Pheophytin a), or as the magnesium complex (Chlorophyll a) 
Phytyl (132 R , 1 7 S , 1 8 S ) -3 -( 8 - e t h y l -7 formyl- 13 2 - 
methoxycarbonyl-2,12,18 trimethyl- 13'-oxo-3-vinyl- 131- 132 
17,18-tetrahydrocyclopenta _gat_hporphyrin- 17-yl) propionate, 
(Pheophytin b), or as the magnesium complex (Chlorophyll b) .

USE OF COLOURS IN FOODSTUFFS _gS.L.231.30 29 
Chemical formula Chlorophyll a (magnesium complex): C55H72MgN4O5 
Chlorophyll a: C55H74N4O5 
Chlorophyll b (magnesium complex): C55H70MgN4O6 
Chlorophyll b: C55H72N4O6 
Molecular weight Chlorophyll a (magnesium complex): 893,51 
Chlorophyll a: 871,22 
Chlorophyll b (magnesium complex): 907,49 
Chlorophyll b: 885,20 
Assay Content of total combined Chlorophylls and their magnesium 
complexes is not less than 10% 
E 1%/1cm 700 at ca 409 nm in chloroform 
Description Waxy solid ranging in colour from olive green to dark green 
depending on the content of co-ordinated magnesium 
Identification 
Spectrometry Maximum in chloroform at ca 409 nm 
Purity 
Solvent residues Acetone 
Methyl ethyl ketone 
Methanol 
Ethanol 
Propan-2-ol 
Hexane _H Not more 
than 50 mg/kg 
singly or in 
combination 
Dichloromethane: Not more than 10 mg/kg 
Arsenic Not more than 3 mg/kg 
Lead Not more than 10 mg/kg 
Mercury Not more than 1 mg/kg 
Cadmium Not more than 1 mg/kg 
Heavy metals (as Pb) Not more than 40 mg/kg 
E 140 
(ii) CHLOROPHYLLS 
Synonyms C1 Natural Green 5, Sodium Chlorophyllin, Potassium 
Chlorophyllin 
Definition T h e a l k a l i s a l t s o f c h l o r o p h y l l i n s a r e o b t a i n e d b y t h e 
saponification of a solvent extract of natural strains of edible plant 
material, grass, lucerne and nettle. The saponification removes the 
methyl and phytol ester groups and may 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-(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.

30 _gS.L.231.30 USE OF COLOURS IN FOODSTUFFS 
Chemical formula Chlorophyllin a (acid form): C34H34N4O5 
Chlorophyllin b (acid form): C34H32N4O6 
Molecular weight Chlorophyllin a: 578,68 
Chlorophyllin b: 592,66 
Each may be increased by 18 daltons if the cyclopentenyl ring is 
cleaved. 
Assay Content of total chlorophyllins is not less than 95% of the sample 
dried at ca 100° for 1 hour. 
E 1%/1cm 700 at ca 405 nm in aqueous solution at pH 9 
E 1%/1cm 140 at ca 653 nm in aqueous solution at pH 9 
Description Dark green to blue/black powder 
Identification 
Spectrometry Maximum in aqueous phosphate buffer at pH 9 at ca 405 nm and 
at ca 653 nm 
Purity 
Solvent residues Acetone 
Methyl ethyl ketone 
Methanol 
Ethanol 
Propan-2-ol 
Hexane 
_H Not more than 
50 mg/kg, 
singly or in 
combination 
Dichloromethane: Not more than 10 mg/kg 
Arsenic Not more than 3 mg/kg 
Lead Not more than 10 mg/kg 
Mercury Not more than 1 mg/kg 
Cadmium Not more than 1 mg/kg 
Heavy metals (as Pb) Not more than 40 mg/kg 
E 141 (i) COPPER 
COMPLEXES OF 
CHLOROPHYLLS 
Synonyms C1 Natural Green 3, Copper Chlorophyll, Copper Phaeophytin 
Definition Copper chlorophylls are obtained by addition of a salt of copper to 
the substance obtained by solvent extraction of natural strains of 
edible plant material, grass, lucerne, and nettle. The product, from 
which the solvent has been removed, contains other pigments such 
as carotenoids as well as fats and waxes derived from the source 
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 
Index No 75815 
Einecs Copper chlorophyll a: 239-830-5; copper chlorophyll b: 
246-020-5 
Chemical names _gPhytyl (132R,17S,18S)-3-(8-ethyl- 132-methoxycarbonyl-2,7, 
1 2 , 1 8 t e t r a m e t h y l -1 3 ' -o x o-3 - v i n y l- 131 -132 17,18 
-tetrahydrocyclopenta _gat_h-porphyrin- 17-yl) propionate_h copper (II) 
(Copper chlorophyll a) 
_g P h y t y l ( 1 3 2 R , 1 7 S , 1 8 S ) -3 -( 8 -ethyl-7 formyl- 132 
-methoxycarbonyl - 2,12,18 trimethyl- 13'-oxo-3-vinyl- 131- 132 
17,18-tetrahydrocyclopenta _gat_hporphyrin-17-yl) propionate_h 
copper (II) (Copper chlorophyll b) 
Chemical formula Copper chlorophyll a: C55H72Cu N4O5 
Copper chlorophyll b: C55H70Cu N4O6

USE OF COLOURS IN FOODSTUFFS _gS.L.231.30 31 
Molecular weight Copper chlorophyll a: 932,75 
Copper Chlorophyll b: 946,73 
Assay Content of total copper Chlorophylls is not less than 10% 
E 1%/1cm 540 at ca 422 nm in chloroform 
E 1%/1cm 300 at ca 652 nm in chloroform 
Description Waxy solid ranging in colour from blue green to dark green 
depending on the source material 
Identification 
Spectrometry Maximum in chloroform at ca 422 nm and at ca 652 nm 
Purity 
Solvent residues Acetone 
Methyl ethyl ketone 
Methanol 
Ethanol 
Propan-2-ol 
Hexane 
_H Not more than 
50 mg/kg, 
singly or in 
combination 
Dichloromethane: Not more than 10 mg/kg 
Arsenic Not more than 3 mg/kg 
Lead Not more than 10 mg/kg 
Mercury Not more than 1 mg/kg 
Cadmium Not more than 1 mg/kg 
Copper ions Not more than 200 mg/kg 
Total copper Not more than 8,0% of the total copper phaeophytins 
E 141 (ii) COPPER 
COMPLEXES OF 
CHLOROPHYLLINS 
Synonyms Sodium Copper Chlorophyllin, Potassium Copper Chlorophyllin, 
Cl Natural Green 5 
Definition The alkali salts of copper chlorophyllins are obtained by the 
addition of copper to the product obtained by the saponification of a 
solvent extraction of natural strains of edible plant material, grass, 
lucerne, and nettle; the saponification removes the methyl and 
phytol ester groups and may partially cleave the cyclopentenyl ring. 
After addition of copper to the purified chlorophyllins, the acid 
groups are neutralized to form the salts of potassium and/or sodium. 
Only the following solvents may be used for the extraction: acetone, 
methyl ethyl ketone, dichloromethane, carbon dioxide methanol, 
ethanol, propan2-ol and hexane. 
Class Porphyrin 
Colour Index No 75815 
Einecs 
Chemical names The major colouring principles in their acid forms are: 
3-(10-Carboxylato-4 - e t h y l - 1 , 3 , 5 , 8 -t e t r a m e t h y l -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) 
Chemical formula Copper chlorophyllin a (acid form): C34H32Cu N4O5 
Copper chlorophyllin b (acid form): C34H30Cu N4O6 
Molecular weight Copper chlorophyllin a: 640,20 
Copper chlorophyllin b: 654,18 
Each may be increased by 18 daltons if the cyclopentenyl ring is 
cleaved.

32 _gS.L.231.30 USE OF COLOURS IN FOODSTUFFS 
Assay Content of total copper chlorophyllins is not less than 95% of the 
sample dried at 100°C for 1 h. 
E 1%/1cm 565 at ca 405 nm in aqueous phosphate buffer at pH 7,5 
E 1%/1cm 145 at ca 630 nm in aqueous phosphate buffer at pH 7,5 
Description Dark green to blue/black powder 
Identification 
Spectrometry Maximum in aqueous phosphate buffer at pH 7,5 at ca 405 nm and 
at 630 nm 
Purity 
Solvent residues Acetone 
Methyl ethyl ketone 
Methanol 
Ethanol 
Propan-2-ol 
Hexane 
_H Not more than 
50 mg/kg, 
singly or in 
combination 
Dichloromethane: Not more than 10 mg/kg 
Arsenic Not more than 3 mg/kg 
Lead Not more than 10 mg/kg 
Mercury Not more than 1 mg/kg 
Cadmium Not more than 1 mg/kg 
Copper ions Not more than 200 mg/kg 
Total copper Not more than 8,0% of the total copper chlorophyllins 
E 142 GREEN S 
Synonyms C1 Food Green 4, Brilliant Green BS 
Definition Green S consists essentially of sodium 
N-_g4-(dimethylamino)phenyil_h, hydroxy-3 , 6 -disulfo- 1- 
naphthaleny) methylene_h-2,5-cyclohexadien- 1 ylidene_h-Nmethylmethanaminium 
and subsidiary colouring matters together 
with sodium chloride and/or sodium sulphate as the principal 
uncoloured compounds. 
Green S is described as the sodium salt. The calcium and the 
potassium salt are also permitted. 
Class Triarylmethane 
Colour Index No 44090 
Einecs 221 -409-2 
Chemical names Sodium N- _g4- _g _g4-(dimethylamino)phenyl_h(2-hydroxy-3,6 
-disulfo-1 naphthalenyl)-methylene_h-2,5-cyclohexadien- 1 
-ylidene_h-N-methylmethanaminium 
Sodium 5-_g4-dimethylamino-a-(4-dimethyliminocyclohexa-2,5 
dienylidenebenzyl_h-6-hydroxy-7-sulfonato-naphthalene-2- 
sulfonate (alternative chemical name). 
Chemical formula C27H25N2NaO7S2 
Molecular weight 576,63 
Assay Content not less than 80% total colouring matters calculated as the 
sodium salt 
E 1%/1cm 1 720 at ca 632 nm in aqueous solution 
Description Dark blue or dark green powder or granules 
Identification 
A. Spectrometry Maximum in water at ca 632 nm 
B. Blue or green 
solution in water 
Purity

USE OF COLOURS IN FOODSTUFFS _gS.L.231.30 33 
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 (dimethyla 
m i n o ) b e n z h y d r y l 
alcohol 
Not more than 0,1% 
4 , 4 ' -b i s ( d i m e t h y l - 
amino) benzophenone 
Not more than 0,1% 
3-hydroxynaphthalene 
-2, 7-disulfonic acid 
Not more than 0,2% 
Leuco base Not more than 5,0% 
Unsulfonated primary 
aromatic amines 
Not more than 0,01% (calculated as aniline) 
Ether extractable matter Not more than 0,2% under neutral conditions 
Arsenic Not more than 3 mg/kg 
Lead Not more than 10 mg/kg 
Mercury Not more than 1 mg/kg 
Cadmium Not more than 1 mg/kg 
Heavy metals (as Pb) Not more than 40 mg/kg 
E 150a 
PLAIN CARAMEL 
Definition Plain caramel is prepared by the controlled heat treatment of 
carbohydrates (commercially available food grade nutritive 
sweeteners which are the monomers glucose and fructose and/or 
polymers thereof, e.g. glucose syrups, sucrose, and/or invert 
syrups, and dextrose). To promote caramelization, acids, alkalis 
and salts may be employed, with the exception of ammonium 
compounds and sulphites. 
Einecs 232-435-9 
Description Dark brown to black liquids or solids 
Purity 
Colour bound by DEAE 
cellulose 
Not more than 50% 
Colour bound by 
phosphoryl cellulose 
Not more than 50% 
Colour intensity (1) 0,01 - 0,12 
Total nitrogen Not more than 0,1% 
Total sulphur Not more than 0,2% 
Arsenic Not more than 1 mg/kg 
Lead Not more than 2 mg/kg 
Mercury Not more than 1 mg/kg 
Cadmium Not more than 1 mg/kg 
Heavy metals (as Pb) Not more than 25 mg/kg 
(1) Colour intensity is defined as the absorbance of a 0,1% (w/v) solution of caramel colour solids in 
water in a 1 cm cell at 610 nm.

34 _gS.L.231.30 USE OF COLOURS IN FOODSTUFFS 
E 150b 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 
cellulose 
19-34 
Absorbance ratio 
(A 280/560) 
Greater than 50 
Arsenic Not more than 1 mg/kg 
Lead Not more than 2 mg/kg 
Mercury Not more than 1 mg/kg 
Cadmium Not more than 1 mg/kg 
Heavy metals (as Pb) Not more than 25 mg/kg 
(1) Colour intensity is defined as the absorbance of a 0,1% (w/v) solution of caramel colour solids in 
water in a 1 cm cell at 610 nm. 
(2) Expresscd on equivalent colour basis i.e. is expressed in terms of a product having, a colour intensity 
of 0,1 absorbance units. 
E 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 
Not more than 50%

USE OF COLOURS IN FOODSTUFFS _gS.L.231.30 35 
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 absorbance of a 0,1% (w/v) solution of caramel colour solids in 
water in a 1 cm cell at 610 nm. 
(2) Expressed on equivalent colour basis i.e. is expressed in terms of a product having a colour intensity 
of 0,1 absorbance units. 
E 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 (3) 
8 - 14

36 _gS.L.231.30 USE OF COLOURS IN FOODSTUFFS 
Absorbance ratio 
(A 280/560) 
Not more than 50 
Arsenic Not more than 1 mg/kg 
Lead Not more than 2 mg/kg 
Mercury Not more than 1 mg/kg 
Cadmium Not more than 1 mg/kg 
Heavy metals (as Pb) Not more than 25 mg/kg 
(1) Colour intensity is defined as the absorbance of a 0.1% (w/v) solution of caramel colour solids in 
water in a 1 cm cell at 610 nm. 
(2) Expressed on equivalent colour basis i.e. is expressed in terms of a product having a colour intensity 
of 0.1 absorbance units. 
(3) Absorbance ratio of alcohol precipitate is defined as the absorbance of the precipitate at 280 nm 
divided by the absorbance at 560 nm (1 cm cell). 
E 151 BRILLIANT 
BLACK BN, BLACK 
PN 
Synonyms C1 Food Black 1 
Definition Brilliant Black BN consists essentially of tetrasodium-4 
-acetamido-5hydroxy-6_g7-sulfonato-4-(4-sulfonatophenylazo)- 1 
-naphthylazo_h 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 T e t r a s o d i u m 4 -a c e t a m i d o -5-hydroxy-6 _g 7 - s u l f o n a t o -4 - 
(4-sulfonatophenylazo)-1-naphthylazo_h naphthalene-1,7- 
disulfonate 
Chemical formula C28H17N5Na4O14S4 
Molecular weight 867,69 
Assay Content not less than 80% total colouring matters calculated as the 
sodium salt 
E 1%/1cm 530 at ca 570 nm in solution 
Description Black powder or granules 
Identification 
A. Spectrometry Maximum in water at ca 570 nm 
B. Black-bluish 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:

USE OF COLOURS IN FOODSTUFFS _gS.L.231.30 37 
4-acetamido-5-hydroxynaphthalene-
1,7-disulfonic acid 
4-amino-5-hydroxynaphthalene- 
1,7-disulfonic acid 
8-aminonaphthalene-2-sulfonic 
acid 
4,4 -di azoaminodi-(benzenesulfonic 
acid) 
_H Total not more than 0,8% 
Unsulfonated primary 
aromatic amines 
Not more than 0,01% (calculated as aniline) 
Ether extractable matter Not more than 0,.2% under neutral conditions 
Arsenic Not more than 3 mg/kg 
Lead Not more than 10 mg/kg 
Mercury Not more than 1 mg/kg 
Cadmium Not more than 1 mg/kg 
Heavy metals (as Pb) Not more than 40 mg/kg 
E 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 
Assay Content not less than 95% of carbon calculated on an anhydrous 
and ashfree basis 
Description Black powder, odourless and tasteless 
Identification 
A. Solubility Insoluble in water and organic solvents 
B. Burning When heated to redness it burns slowly without a flame 
Purity 
Ash (Total) Not more than 4,0% (ignition temperature: 625°C) 
Arsenic Not more than 3 mg/kg 
Lead Not more than 10 mg/kg 
Mercury Not more than 1 mg/kg 
Cadmium Not more than 1 mg/kg 
Heavy metals (as Pb) Not more than 40 mg/kg 
P o l y a r o m a t i c 
hydrocarbons 
The extract obtained by extraction of 1 g of the product with 10 g 
pure cyclohexane in a continuous extraction apparatus shall be 
colourless, and the fluorescence of the extract in ultraviolet light 
shall not be more intense than that of a solution of 0,100 mg of 
quinine sulfate in 1 000 ml of 0,01 M sulphuric acid. 
Loss on drying Not more than 12% (120°C, 4 hrs) 
Alkali soluble matter The filtrate obtained by boiling 2 g of the sample with 20 ml N 
sodium hydroxide and filtering shall be colourless

38 _gS.L.231.30 USE OF COLOURS IN FOODSTUFFS 
E 154 BROWN FK 
Synonyms Cl Food Brown 1 
Definition Brown FK consists essentially of a mixture of: 
I sodium 4-(2,4-diaminophenylazo) benzenesulfonate 
II sodium 4-(4,6-diamino-m-tolylazo) benzenesulfonate 
III disodium 4,4'-(4,6-diamino- 1,3-phenylenebisazo)di 
(benzenesulfonate) 
IV disodium 4,4'-(2,4-diamino- 1,3-phenylenebisazo)di 
(benzenesulfonate) 
V disodium 4,4'-(2,4-diamino-5-methyl-1,3-phenylenebisazo) 
di (benzenesulfonate) 
VI trisodium 4,4',4''-(2,4-diaminobenzene-1,3,5-trisazo)tri- 
(benzenesulfonate) 
and subsidiary colouring matters together with water, sodium 
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-(9,4-diaminophenylazo) benzenesulfonate 
II sodium 4-(4,6-diamino-m-tolylazo) benzenesulfonate 
III disodium 4,4'-(4.6-diamino- 1,3-phenylenebisazo) di 
(benzenesulfonate) 
IV disodium 4,4'-(2,4-diamino-1,3-phenylenebisazo) di 
(benzenesulfonate) 
V disodium 4,4'-(2,4-diamino-5-methyl-1,3-phenylenebisazo) 
di (benzenesulfonate) 
VI trisodium 4,4',4''-(2,4-diaminobenzene-1,3,5-trisazo)tri- 
(benzenesulfonate) 
Chemical formula I C12H11N4NaO3S 
II C13H13N4NaO3S 
III C18H14N6Na2O6S2 
IV C18H14N6Na2O6S2 
V C19H16N6Na2O6S2 
VI C24H17N8Na3O9S3 
Molecular weight I 314,30 
II 328,33 
III 520,46 
IV 520,46 
V 534,47 
VI 726,59 
Assay Content not less than 70% total colouring matters 
Of the total colouring matters present the proportions of the 
components shall not exceed: 
I 26% 
II 17% 
III 17% 
IV 16% 
V 20% 
VI 16% 
Description Red-brown powder or granules 
Identification Orange to reddish solution 
Purity 
Water insoluble matter Not more than 0,2%

USE OF COLOURS IN FOODSTUFFS _gS.L.231.30 39 
Subsidiary colouring 
matters 
Not more than 3,5% 
Organic compounds 
other than colouring 
matters: 
4 -a m i n o b e n z e n e- 1 
-sulfonic acid 
Not more than 0,7% 
m-phenylenediamine 
and 4-methyl - m 
-phenylenediamine 
Not more than 0,35% 
Unsulfonated primary 
aromatic amines other 
than m- p h e n y l e n e 
diamine and 4 
methyl-m-phenylene 
diamine 
Not more than 0,007% (calculated as aniline) 
Ether extractable matter From a solution of pH7, not more than 0,2% 
Arsenic Not more than 3 mg/kg 
Lead Not more than 10 mg/kg 
Mercury Not more than 1 mg/kg 
Cadmium Not more than 1 mg/kg 
Heavy metals (as Pb) Not more than 40 mg/kg 
E 155 BROWN HT 
Synonyms C1 Food Brown 3 
Definition 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. 
Class Bisazo 
Colour Index No 20285 
Einecs 224-924-0 
Chemical names Disodium 4,4'-(2,4-dihydroxy-5-hydroxymethvl-1,3-phenylene 
bisazo) di (naphthalene- 1 -sulfonate) 
Chemical formula C27H18N4Na2O9S2 
Molecular weight 652,57 
Assay Content not less than 70% total colouring matters calculated as the 
sodium salt. 
E 1%/1cm 403 at ca 460 nm in aqueous solution at pH 7 
Description Reddish-brown powder or granules 
Identification 
A. Spectrometry Maximum in water of pH 7 at ca 460 nm 
B. Brown solution in 
water 
Purity 
Water insoluble matter Not more than 0,2% 
Subsidiary colouring 
matters 
Not more than 10% (TLC method)

40 _gS.L.231.30 USE OF COLOURS IN FOODSTUFFS 
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 
Cadmium Not more than 1 mg/kg 
Heavy metals (as Pb) Not more than 40 mg/kg 
E 160a (i) MIXED 
CAROTENES 
Synonyms C1 Food Orange 5 
Definition Mixed carotenes are obtained by solvent extraction of natural 
strains of edible plants, carrots, vegetable oils, grass, alfalfa 
(lucerne) and nettle. 
The main colouring principle consists of carotenoids of which 
beta-carotene accounts for the major part. alpha-,gamma-carotene 
and other pigments may be present. Besides the colour pigments, 
this substance may contain oils, fats and waxes naturally occuring 
in the source material. 
Only the following solvents may be used in the extraction: acetone, 
methyl ethyl ketone, methanol, ethanol, propan-2-ol, hexane, 
dichloromethane and carbon dioxide. 
Class Carotenoid 
Colour Index No 75130 
Einecs 230-636-6 
Chemical names 
Chemical formula ß-Carotene: C40H56 
Molecular weight ß-Carotene: 536,88 
Assay Content of carotenes (calculated as beta-carotene is not less than 
5%. For products obtained by extraction of vegetable oils: not less 
than 0,2% in edible fats 
E 1%/1cm 2 500 at ca 440-457nmincyclohexane 1cm. 
Identification 
Spectrometry Maximum in cyclohexane at 440 - 457 nm and 470 nm - 486 nm 
Purity 
Solvent residues Acetone 
Methlethyl ketone 
Methanol 
Propan-2-ol 
Hexane 
Ethanol 
_H Not more than 
50 mg/kg, 
singly or in 
combination 
Dichloromethane: not more than 10 mg/kg 
Arsenic Not more than 3 mg/kg 
Lead Not more than 10 mg/kg 
Mercury Not more than 1 mg/kg 
Cadmium Not more than 1 mg/kg 
Heavy metals (as Pb) Not more than 40 mg/kg

USE OF COLOURS IN FOODSTUFFS _gS.L.231.30 41 
E 160a 
(ii) BETA-CAROTENE 
Synonyms C1 Food Orange 5 
Definition These specifications apply predominantly to all bans isomer of 
-carotene together with minor amounts of other carotenoids. 
Diluted and stabilized preparations may have different cis/trans 
isomer ratios. 
Class Carotenoid 
Colour Index No 40800 
Einecs 230-636-6 
Chemical names ß-Carotene, ß, ß-Carotene 
Chemical formula C40H56 
Molecular weight 536,88 
Assay Not less than 96% total colouring matters (expressed as 
ß-carotene) 
E 1%/1cm 2 500 at ca 453 - 456 nm in cyclohexane 
Description Red to brownish-red crystals or crystalline powder 
Identification 
Spectrometry Maximum in cyclohexane at ca 453 - 456 nm 
Purity 
Sulphated ash Not more than 0,2% 
Subsidiary colouring 
matters 
Carotinoids other than ß-carotene not more than 3,0% of total 
colouring matters 
Arsenic Not more than 3 mg/kg 
Lead Not more than 10 mg/kg 
Mercury Not more than 1 mg/kg 
Cadmium Not more than 1 mg/kg 
Heavy metals (as Pb) Not more than 40 mg/kg 
E 160b ANNATTO, 
BIXIN, NORBIXIN 
Synonyms C1 Natural Orange 4 
Definition 
Class Carotenoid 
Colour Index No 75120 
Einecs Annatto: 215-735-4; annatto seed extract; 289-561-2: bixin: 
230-248-7 
Chemical names Bixin: 6'-Methylhydrogen-9'-cis-6,6'-diapocarotene-6,6'-dioate 
6'-Methylhydrogen-9'-trans-6,6'-diapocarotene-6,6'-dioate 
Norbixin: 9'Cis-6,6'-diapocarotene-6,6'-dioic acid 
9'-Trans-6,6'-diapocarotene-6,6'-dioic acid 
Chemical formula Bixin: C25H30O4 
Norbixin: C24H28O4 
Molecular weight Bixin: 394,51 
Norbixin: 380,48 
Description Reddish-brown powder, suspension or solution 
Identification 
Spectrometry Bixin: maximum in chloroform at ca 502 nm 
Norbixin: maximum in dilute KOH solution at ca 482 nm

42 _gS.L.231.30 USE OF COLOURS IN FOODSTUFFS 
(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 
f o l l o w i n g s o l v e n t s : a c e t o n e , m e t h a n o l , h e x a n e o r 
dichloromethane, carbon dioxide followed by the removal of the 
solvent. 
Norbixin is prepared by hydrolysis by aqueous alkali of the 
extracted bixin. 
Bixin and norbixin may contain other materials extracted from the 
annatto seed. 
The bixin powder contains several coloured components, the 
major single one being bixin, which may be present in both cisand 
trans- forms. Thermal degradation products of bixin may also 
be present. 
The norbixin powder contains the hydrolysis product of bixin, in 
the form of the sodium or potassium salts as the major colouring 
principle. Both cis- and trans-forms may be present. 
Assay Content of bixin powders not less than 75% total carotenoids 
calculated as bixin. 
Content of norbixin powders not less than 25% total carotenoids 
calculated as norbixin 
Bixin: E 1%/1cm 2 870 at ca 502 nm in chloroform 
Norbixin: E 1%/1cm 2 870 at ca 482 nm in KOH solution 
Purity 
Solvent residues Acetone 
Methanol 
Hexane _H not more than 
50 mg/kg, 
singly or in 
combination 
Dichloromethane: not more than 10 mg/kg 
Arsenic Not more than 3 mg kg 
Lead Not more than 10 mg/kg 
Mercury Not more than 1 mg/kg 
Cadmium Not more than 1 mg/kg 
Heavy metals (as Pb) Not more than 40 mg/kg 
(ii) Allculi extracted 
annatto 
Definition Water soluble annato is prepared by extraction with aqueous 
alkali (sodium or potassium hydroxide) of the outer coating of the 
seeds of the annatto tree (Bixa orellana L.) 
Water soluble annatto contains norbixin, the hydrolysis product of 
bixin, in the form of the sodium or potassium salts, as the major 
colouring principle. Both cis- and trans- forms may be present. 
Assay Contains not less than 0.1% of total carotenoids expressed as 
norbixin 
Norbixin: E 1%/1cm 2 870 at ca 482 nm in KOH solution 
Purity 
Arsenic Not more than 3 mg/kg 
Lead Not more than 10 mg/kg 
Mercury Not more than 1 mg/kg 
Cadmium Not more than 1 mg/kg 
Heavy metals (as Pb) Not more than 40 mg/kg 
( i i i ) O i l e x t r a c t e d 
annatto

USE OF COLOURS IN FOODSTUFFS _gS.L.231.30 43 
Definition Annatto extracts in oil, as solution or suspension, are prepared by 
extraction of the outer coating of the seeds of the annatto tree 
(Bixa arellana L.) with edible vegetable oil. Annatto extract in oil 
contains several coloured components, the major single one being 
bixin, which may be present in both cis- and trans-forms. Thermal 
degradation products of bixin may also be present. 
Assay Contains not less than 0,1% of total carotenoids expressed as bixin 
Bixin: E 1%/1cm 2 870 at ca 502 nm in chloroform 
Purity 
Arsenic Not more than 3 mg/kg 
Lead Not more than 10 mg/kg 
Mercury Not more than 1 mg/kg 
Cadmium Not more than 1 mg/kg 
Heavy metals (as Pb) Not more than 40 mg/kg 
E 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: C40H56O3 
Capsorubin: C40H56O4 
Molecular weight Capsanthin: 584,85 
Capsorubin: 600,85 
Assay Paprika extract: content not less than 7,0% carotenoids 
Capsanthin/capsorubin: not less than 30% of total carotenoids 
E 1%/1cm 2 100 at ca 462 nm in acetone 
Description Dark-red viscous liquid 
Identification 
A. Spectrometry Maximum in acetone at ca 462 nm 
B. Colour reaction A deep blue colour is produced by adding one drop of sulfuric 
acid to one drop of sample in 2 - 3 drops of chloroform 
Purity 
Solvent residues Ethyl acetate 
Methanol 
Ethanol 
Acetone 
Hexane _H Not more than 
50 mg/kg, 
singly or in 
combination 
Dichloromethane: not more than 10 mg/kg 
Capsaicin Not more than 250 mg/kg

44 _gS.L.231.30 USE OF COLOURS IN FOODSTUFFS 
Arsenic Not more than 3 mg/kg 
Lead Not more than 10 mg/kg 
Mercury Not more than 1 mg/kg 
Cadmium Not more than 1 mg/kg 
Heavy metals (as Pb) Not more than 40 mg/kg 
E 160d LYCOPENE 
Synonyms Natural Yellow 27 
Definition Lycopene is obtained by solvent extraction of the natural strains 
of red tomatoes (Lycopersicon esculentum L.) with subsequent 
removal of the solvent. Only the following solvents may be used: 
dichloromethane, carbon dioxide, ethyl acetate, acetone, 
propan-2-ol, methanol, ethanol, hexane. The major colouring 
principle of tomatoes is Iycopene, minor amounts of other 
carotenoid pigments may be present. Beside the other colour 
pigments the product may contain oils, fats, waxes, and flavour 
components naturally occurring in tomatoes. 
Class Carotenoid 
Colour Index No. 75125 
Chemical names Lycopene, y,y-carotene 
Chemical formula C40H56 
Molecular weight 536,85 
Assay Content not less than 5% total colouring matters 
E 1%/1cm 3 450 at ca 472 nm in hexane 
Description Dark red viscous liquid 
Identification 
Spectrometry Maximum in hexane at ca 472 nm 
Purity 
Solvent residues Ethyl acetate 
Methanol 
Ethanol 
Acetone 
Hexane 
Propan-2-ol 
_H Not more than 
50 mg/kg, 
singly or in 
combination 
Dichloromethane: not more than 10 mg/kg 
Sulphated ash Not more than 0,1% 
Arsenic Not more than 3 mg/kg 
Lead Not more than 10 mg/kg 
Mercury Not more than 1 mg/kg 
Cadmium Not more than 1 mg/kg 
Heavy metals (as Pb) Not more than 40 mg/kg 
E 160c BETA-APO-8' 
-CAROTENAL (C30) 
Synonyms C1 Food Orange 6 
Definition These specifications apply to predominantly all bans isomer of 
ß-apo-8'-carotenal together with minor amounts of other 
carotenoids. Diluted and stabilized forms are prepared from 
ß-apo-8' -carotenal meeting these specifcations and include 
solutions or suspensions of ß-apo-8'carotenal in edible fats or oils, 
emulsions and water dispersible powders. These preparations may 
have different cis/trans isomer ratios.

USE OF COLOURS IN FOODSTUFFS _gS.L.231.30 45 
Class Carotenoid 
Colour Index No. 40820 
Einecs 214-171-6 
Chemical names ß-Apo-8' -carotenal, Trans-ß-apo-8' carotene-aldehyde 
Chemical formula C30H40O 
Molecular weight 416,65 
Assay Not less than 96% of total colouring matters 
E 1%/1cm 2 640 at ca 460 - 462 nm in cyclohexane 
Description Dark violet crystals with metallic lustre or crystalline powder 
Identification 
Spectrometry Maximum in cyclohexane at 460 - 462 nm 
Purity 
Sulphated ash Not more than 0,1% 
Subsidiary colouring 
matters 
Carotenoids other than ß-apo-8' -carotenal: not more than 3,0% of 
total colouring matters 
Arsenic Not more than 3 mg/kg 
Lead Not more than 10 mg/kg 
Mercury Not more than 1 mg/kg 
Cadmium Not more than 1 mg/kg 
Heavy metals (as Pb) Not more than 10 mg/kg 
E 160f ETHYL ESTER 
OF BETA APO-8 ' - 
CAROTENOIC ACID 
(C30) 
Synonyms C1 Food Orange 7, ß-apo-8' -carotenoic ester 
Definition These specifications apply to predominantly all bans isomer of 
ß-apo-8'carotenoic acid ethyl ester together with minor amounts of 
other carotenoids. Diluted and stabilized forms are prepared from 
ß-apo-8 -carotenoic acid ethyl ester meeting these specifications 
and include solutions or suspensions of ß-apo-8' -carotenoic acid 
ethyl ester in edible fats or oils, emulsions and water dispersible 
powders. These preparations may have different cis/trans isomer 
ratios. 
Class Carotenoid 
Colour Index No. 40825 
Einecs 214-173-7 
Chemical names ß-Apo-8' -carotenoic acid ethyl ester, ethyl 8 -apo-ß-carotene-8 
-oate 
Chemical formula C32H44O2 
Molecular weight 460,70 
Assay Not less than 96% of total colouring matters 
E 1%/1cm 2 550 at ca 449 nm in cyclohexane 
Description Red to violet-red crystals or crystalline powder 
Identification 
Spectrometry Maximum in cyclohexane at ca 449 nm 
Purity 
Sulphated ash Not more than 0,1% 
Subsidiary colouring 
matters 
Carotenoids other than ß-apo-8' -carotenoic acid ethyl ester: not 
more than 3,0% of total colouring matters

46 _gS.L.231.30 USE OF COLOURS IN FOODSTUFFS 
Arsenic Not more than 3 mg/kg 
Lead Not more than 10 mg/kg 
Mercury Not more than 1 mg/kg 
Cadmium Not more than 1 mg/kg 
Heavy metals (as Pb) Not more than 40 mg/kg 
E 161 b LUTEIN 
Synonyms Mixed Carotenoids, Xanthophylls 
Definition Lutein is obtained by solvent extraction of the natural strains of 
edible fruits and plants, grass, lucerne (alfalfa) and tagetes erecta. 
The main colouring principle consists of carotenoids of which lutein 
and its fatty acid esters account for the major part. Variable amounts 
of carotenes will also be present. Lutein may contain fats, oils and 
waxes naturally occuring in the plant material. 
Only the 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 C40H56O2 
Molecular weight 568,88 
Assay Content of total colouring matter not less than 4% calculated as 
lutein 
E 1%/1cm 2 550 at ca 445 nm in chloroform/ethanol (10 + 90) or in 
hexane/ethanol/acetone (80 + 10 + 10) 
Description Dark, yellowish brown liquid 
Identification 
Spectrometry Maximum in chloroform/ethanol (10 + 90) at ca 445 nm 
Purity 
Solvent residues Acetone 
Methyl ethyl ketone 
Ethanol 
Propan-2-ol 
Hexane 
_H Not more than 
50 mg/kg, 
singly or in 
combination 
Dichloromethane: not more than 10 mg/kg 
Arsenic Not more than 3 mg/kg 
Lead Not more than 10 mg/kg 
Mercury Not more than 1 mg/kg 
Cadmium Not more than 1 mg/kg 
Heavy metals (as Pb) Not more than 40 mg/kg 
E 161g 
CANTHAXANTHIN 
Synonyms C1 Food Orange 8 
Definition These specifications apply to predominantly all bans isomers of 
canthaxanthin together with minor amounts of other carotenoids. 
Diluted and stabilized forms are prepared from canthaxanthin 
meeting these specifications and include solutions or suspensions 
of canthaxanthin in edible fats or oils, emulsions and water 
dispersible powders. These preparations may have different cis/ 
trans isomer ratios.

USE OF COLOURS IN FOODSTUFFS _gS.L.231.30 47 
Class Carotenoid 
Colour Index No. 40850 
Einecs 208-187-2 
Chemical names ß-Carotene-4,4 ' -dione, canthaxanthin,4,4'-dioxo-ß-carotene 
Chemical formula C40H52O2 
Molecular weight 564,86 
Assay Not less than 96% of total colouring matters (expressed as 
canthaxanthin) 
E 1%/1cm 2 200 at ca 485 nm in chloroform 
at 468 - 472 nm in cyclohexane 
at 464 -467 nm in petroleum ether 
Description Deep violet crystals or crystalline powder 
Identification 
Spectrometry Maximum in chloroform at ca 485 nm 
Maximum in cyclohexane at 468 - 472 nm 
Maximum in petroleum ether at 464 - 467 nm 
Purity 
Sulphated ash Not more than 0,1% 
Subsidiary 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 naturallly occuring in red beets. The solution 
may be concentrated and some products may be refined in order to 
remove most of the sugars, salts and proteins. 
Class Betalaine 
Einecs 231-628-5 
Chemical names (S-(R',R')-4-(2-(2-Carboxy-5(,8-D-glucopyranosyloxy)-2,3 
-dihydro-6hydroxy-1 H-indol- 1 -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: C24H26N2O13 
Molecular weight 550,48 
Assay Content of red colour (expressed as betanine) is not less than 0,4% 
E 1%/1cm 1 120 at ca 535 nm in aqueous solution at pH 5

48 _gS.L.231.30 USE OF COLOURS IN FOODSTUFFS 
Description Red or dark red liquid, paste, powder or solid 
Identification 
Spectrometry Maximum in water of pH 5 at ca 535 nm 
Purity 
Nitrate Not more than 2 g nitrate anion/g of red colour (as calculated from 
assay). 
Arsenic Not more than 3 mg/kg 
Lead Not more than 10 mg/kg 
Mercury Not more than 1 mg/kg 
Cadmium Not more than 1 mg/kg 
Heavy metals (as Pb) Not more than 40 mg/kg 
E 163 
ANTHOCYANINS 
Definition Anthocyanins are obtained by extraction with sulphited water, 
acidified water, carbon dioxide, methanol or ethanol from the 
natural strains of vegetables and edible fruits. Anthocyanins 
contain common components of the source material, namely 
anthocyanine, organic acids, tannins, sugars, minerals etc., but not 
necessarily in the same proportions as found in the source 
material. 
Class Anthocyanin 
Einecs 208-438-6 (cyanidin); 205-125-6 (peonidin); 208-437-0 
(delphinidin); 211-403-8 (malvidin); 205-127-7 (pelargonidin) 
Chemical names 3,3',4',5,7-Pentahydroxy-flavylium chloride (cyanidin) 
3,4',5,7-Tetrahydroxy-3'-methoxyflavyli um chloride (peonidin) 
3,4',5,7-Tetrahydroxy-3',5'-dimethoxyflavylium chloride 
(malvidin) 
3,5,7-Trihydroxy-2-(3,4,5, trihydroxyphenyl)-1-benzopyrylium 
chloride (delphinidin) 
3,3'4',5,7-Pentahydroxy-5'-methoxyflavylium chloride (petunidin) 
3,5,7-Trihydroxy-2-(4-hydroxyphenyl)-1-benzopyrilium chloride 
(pelargonidin) 
Chemical formula Cyanidin C15H11O6C1 
Peonidin C16H13O6C1 
Malvidin: C17H15O7C1 
Delphinidin: C15H11O7C1 
Petunidin: C16H13O7C1 
Pelargonidin: C15H11O5C1 
Molecular weight Cyanidin 322,6 
Peonidin 336,7 
Malvidin: 366,7 
Delphinidin: 340,6 
Petunidin: 352,7 
Pelargonidin: 306,7 
Assay E 1%/1cm 300 for the pure pigment at 515-535 nm at pH 3,0 
Description Purplish-red liquid, powder or paste, having a slight characteristic 
odour 
Identification 
Spectrometry Maximum in methanol with 0,01% conc. HCI 
Cyanidin 535 nm 
Peonidin 532 nm 
Malvidin: 542 nm 
Delphinidin: 546 nm 
Petunidin: 543 nm 
Pelargonidin: 530 nm

USE OF COLOURS IN FOODSTUFFS _gS.L.231.30 49 
Purity 
Solvent residues 
Methanol 
Ethanol _H Not more than 
50 mg/kg, 
singly or in 
combination 
Sulfur dioxide Not more than 1 000 mg/kg per percent pigment 
Arsenic Not more than 3 mg/kg 
Lead Not more than 10 mg/kg 
Mercury Not more than 1 mg/kg 
Cadmium Not more than 1 mg/kg 
Heavy metals (as Pb) Not more than 40 mg/kg 
E 170 CALCIUM 
CARBONATE 
Synonyms C1 Pigment White 18, Chalk 
Definition Calcium carbonate is the product obtained from ground limestone 
or by the precipitation of calcium ions with carbonate ions. 
Class Inorganic 
Colour Index No. 77220 
Einecs Calcium carbonate: 207-439-9 
Limestone: 215-279-6 
Chemical names Calcium carbonate 
Chemical formula CaCO3 
Molecular weight 100,1 
Assay Content not less than 98% on the anhydrous basis 
Description White crystalline or amorphous, odourless and tasteless powder 
Identification 
Solubility Practically insoluble in water and in alcohol. Dissolves with 
effervescence in diluted acetic acid, in diluted hydrochloric acid 
and in diluted nitric acid, and the resulting solutions, after boiling, 
give positive tests for calcium. 
Purity 
Loss on drying Not more than 2,0% (200 °C, 4 hours) 
A c i d -i n s o l u b l e 
substances 
Not more than 0,2 % 
Magnesium and alkali 
salts 
Not more than 1,5 % 
Fluoride Not more than 50 mg/kg 
Antimony (as Sb) 
Copper (as Cu) 
Chromium (as Cr) 
Zinc (as Zn) 
Barium (as Ba) 
_H Not more than 100 mg/kg, singly or in combination 
Arsenic Not more than 3 mg/kg 
Lead Not more than 10 mg/kg 
Cadmium Not more than 1 mg/kg 
E 171 TITANIUM 
DIOXIDE 
Synonyms C1 Pigment White 6

50 _gS.L.231.30 USE OF COLOURS IN FOODSTUFFS 
Definition Titanium Dioxide consists essentially of pure anatase titanium 
dioxide which may be coated with small amounts of alumna and/ 
or silica to improve the technological properties of the product. 
Class Inorganic 
Colour Index No. 77891 
Einecs 236-675-5 
Chemical names Titanium dioxide 
Chemical formula TiO2 
Molecular weight 79,88 
Assay Content not less than 99% on an alumina and silica-free basis 
Description Amorphous white powder 
Identification 
Solubility Insoluble in water and organic solvents. Dissolves slowly in 
hydrofluoric acid and in hot concentrated sulfuric acid. 
Purity 
Loss on drying Not more than 0,5% ( 105 °C, 3 hours) 
Loss on ignition Not more than 1,0% on a volatile matter free basis (800 °C) 
Aluminium oxide and/ 
or silicon dioxide 
Total not more than 2,0% 
Matter soluble in 0,5N 
HCI 
Not more than 0,5% on an alumina and silica-free basis and, in 
addition, for products containing alumina and/or silica, not more 
than 1,5% on the basis of the product as sold. 
Water soluble matter Not more than 0,5% 
Cadmium Not more than 1 mg/kg 
Antimony Not more than 50 mg/kg by total dissolution 
Arsenic Not more than 3 mg/kg by total dissolution 
Lead Not more than 10 mg/kg by total dissolution 
Mercury Not more than 1 mg/kg by total dissolution 
Zinc Not more than 50 mg/kg by total dissolution 
E 172 IRON OXIDES 
AND IRON 
HYDROXIDES 
Synonyms Iron Oxide Yellow: Cl Pigment Yellow 42 and 43 
Iron Oxide Red: Cl Pigment Red 101 and 102 
Iron Oxide Black: Cl Pigment Black 11 
Definition Iron oxide and iron hydroxides are produced synthetically and 
consist essentially of anhydrous and/or hydrated iron oxides. The 
range of hues includes yellows, reds, browns and blacks. Food 
quality iron oxides are primarily distinguished from technical 
grades by the comparatively low levels of contamination by other 
metals. This is achieved by the selection and control of the source 
of the iron andlor by the extent of chemical purification during the 
manufacturing process. 
Class Inorganic 
Colour Index No Iron Oxide Yellow: 77492 
Iron Oxide Red: 77491 
Iron Oxide Black: 77499 
Einecs Iron Oxide Yellow: 257-098-5 
Iron Oxide Red: 215-168-2 
Iron Oxide Black: 235-442-5

USE OF COLOURS IN FOODSTUFFS _gS.L.231.30 51 
Chemical names Iron Oxide Yellow:hydrated ferric oxide, hydrated iron (III) oxide 
Iron Oxide Red: anhydrous ferric oxide, anhydrous iron (III) 
oxide 
Iron Oxide Black: ferroso ferric oxide, iron (II, III) oxide 
Chemical formula Iron Oxide Yellow:FeO(OH).xH2O 
Iron Oxide Red: Fe2O3 
Iron Oxide Black: FeO.Fe2O3 
Molecular weight 88,85: FeO(OH) 
159,70: Fe2O3 
231,55: FeO.Fe2O3 
Assay Yellow not less than 60%, red and black not less than 68% total 
iron, expressed as iron 
Description Powder; yellow, red, brown or black in hue 
Identification 
Solubility Insoluble in water and in organic solvent 
Soluble in concentrated mineral acids 
Purity 
Water soluble matter Not more than 1,0% 
By total 
dissolution 
Arsenic Not more than 5 mg/kg 
Barium Not more than 50 mg/kg 
Cadmium Not more than 5 mg/kg 
Chromium Not more than 100 mg/kg 
Copper Not more than 50 mg/kg 
Lead Not more than 20 mg/kg 
Mercury Not more than 1 mg/kg 
Nickel Not more than 200 mg/kg 
Zinc Not more than 100 mg/kg 
E 173 ALUMINIUM 
Synonyms C1 Pigment Metal, A1 
Definition Aluminium powder is composed of finely divided particles of 
aluminium. The grinding may or may not be carried out in the 
presence of edible vegetable oils and/or food additive quality fatty 
acids. It is free from admixture with substances other than edible 
vegetable oils and/or food additive quality fatty acids. 
Colour Index No. 77000 
Einecs 231-072-3 
Chemical names Aluminium 
Chemical formula A1 
Atomic weight 26,98 
Assay Not less than 99% calculated as A1 on an oil-free basis 
Description A silvery-grey powder or tiny sheets 
Identification 
Solubility Insoluble in water and in organic solvents. Soluble in dilute 
hydrochloric acid. The resulting solution gives positive tests for 
aluminium. 
Purity 
Loss on drying Not more than 0.5% (105°C, to constant weight) 
Arsenic Not more than 3 mg/kg 
Lead Not more than 10 mg/kg 
Mercury Not more than 1 mg/kg

52 _gS.L.231.30 USE OF COLOURS IN FOODSTUFFS 
Cadmium Not more than 1 mg/kg 
Heavy metals (as Pb) Not more than 40 mg/1cg 
E 174 S SILVER 
Synonyms Argentum, Ag 
Class Inorganic 
Colour Index No. 77820 
Einecs 231-131-3 
Chemical name Silver 
Chemical formula Ag 
Atomic weight 107,87 
Assay Content not less than 99.5% Ag 
Description Silver-coloured powder or tiny sheets 
E 175 GOLD 
Synonyms Pigment Metal 3, Aurum, Au 
Class Inorganic 
Colour Index No. 77480 
Einecs 231-165-9 
Chemical name Gold 
Chemical formula Au 
Atomic weight 197,0 
Assay Content not less than 90% Au 
Description Gold-coloured powder or tiny sheets 
Purity 
Silver Not more than 7% _H After complete 
dissolution Copper Not more than 4% 
180 
LITHOLRUBINE BK 
Synonyms C1 Pigment Red 57, Rubinpigment, Carmine 6B 
Definition Lithol Rubine BK consists essentially of calcium 3-hydroxy- 
4-(4-methyl-2 sulfonatophenylazo) - 2 - naphthalenecarboxylate 
and subsidiary colouring matters together with water, calcium 
chloride and/or calcium sulfate as the principal uncoloured 
components. 
Class Monoazo 
Colour Index No. 15850:1 
Einecs 226-109-5 
Chemical names Calcium 
3-hydroxy-4-(4-methyl-2-sulfonatophenylazo)-2-naphthalenecarboxylate 
Chemical formula C18H12CaN2O6S 
Molecular weight 424,45 
Assay Content not less than 90% total colouring matters 
E 1%/1cm 200 at ca 442 nm in dimethylformamide 
Description Red powder 
Identification

USE OF COLOURS IN FOODSTUFFS _gS.L.231.30 53 
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-methylbenz 
e n e s u l f o n i c a c i d , 
calcium salt 
Not more than 0,2% 
3-hydroxy-2-naphthale 
n e c a r b o x y l i c a c i d , 
calcium salt 
Not more than 0,4% 
Unsulfonated primary 
aromatic amines 
Not more than 0,01% (expressed as aniline) 
Ether extractable matter From a solution of pH 7, not more than 0,2% 
Arsenic Not more than 3 mg/kg 
Lead Not more than 10 mg/kg 
Mercury Not more than 1 mg/kg 
Cadmium Not more than 1 mg/kg 
Heavy metals (as Pb) Not more than 40 mg/kg.

