Proposal for a COUNCIL DIRECTIVE on colours for use in foodstuffs
Date: 1991-12-10
Institutions: European Commission
Subjects: consumer information, food colouring, food consumption, foodstuff, foodstuffs legislation, marketing

COMMISSION  OF  THE  EtJROPEAN  CŒMDNITIES 

C0M(91)  444 final - SYN 368 

Brussels,10  December  1991 

Proposal  for a 
COUNCIL DIRECTIVE 

on colours for use  in foodstuffs 

(presented by the Commission) 

- 2 -

EXPLANATORY MEMMANPUM 

Directive 89/107/EEC of 21 December  1988 states  in Article 3(1) and (2): 

"1. Particular  provisions  In  respect  of  the  additives  in  the  categories 
given  in  Annex  I shall  be  laid  down  in  a  comprehensive  Directive, 
including  existing  specific  Directives.  That  Directive may,  however, 
be drawn up  in stages. 

2. The Council  shall, acting on  a proposal  from  the Commission  under  the 

procedure  laid down  in Article 100a of  the Treaty, adopt: 

(a) a  list  of  additives  the  use  of  which  is  authorized  to  the 

exclusion of all others; 

(b) the  list of  foodstuffs  to which  these additives may  be added,  the 
conditions under which  they may be added and, where appropriate, a 
limit on  the technological  purpose of  their use; 

(c) the  rules  on  additives  used  as  carrier  substances  and  solvents, 

including where necessary  their  purity criteria." 

As  a  first  stage  in  the  establishment  of  the  comprehensive  Directive 
mentioned  above, a proposal  for  a Council  Directive  on  sweeteners  for  use 
in foodstuffs  has already  been made.  The present  proposal  is dealing  with 
colours. 

The  Scientific  Committee  for  Food  has  been  consulted  on  those  substances 
awaiting  Community  provision.  Their  opinions  are  published  in  the  series 
of Reports of  the Scientific Committee  for  Food. 

Specifications  of  identity  and  purity  for  those  food  additives,  which  as 
yet  lack  them,  will  be  drawn  up  according  to  the  procedure  laid  down  in 
Article  11 of Directive 89/107/EEC. 

-  3  -

Proposal  for a 
COUNCIL DIRECTIVE 

on colours for use  in foodstuffs 

THE COUNCIL OF THE EUROPEAN  COMMUNITIES» 

Having  regard  to  the Treaty  establishing  the  European  Economic  Community, 
and  in particular  Article 100a thereof, 

Having regard  to the proposal  from the Commission^), 

In cooperation with  the European Par I lament(2*, 

Having regard  to the opinion of the Economic and Social  Committee*3*, 

Having  regard  to Council  Directive  89/107/EEC of  21  December  1988, on  the 
approximation  of  the  laws of  the  Member  States  concerning  food  additives 
authorized  for  use  in  foodstuffs  intended  for  human  consumption(4),  and 
in particular  Article 3(2) thereof, 

Whereas differences between national  laws relating to the conditions of use 
of colours  in food hinder  the free movement of  foodstuffs; whereas  this may 
create conditions of unfair  competition; 

Whereas  the  prime  consideration  for  any  rules on  these  food  additives  and 
their  conditions of  use  should  be  the need  to protect  the consumer  and  to 
prevent  him from being misled; 

Whereas  a  food  additive  may  only  be  used  when  there  is evidence  that  the 
use of  this additive has an advantage  for  the consumer; 

Whereas  colours  are  used  to  restore  original  appearance  of  food  whose 
colour  has  been  affected  by  processing,  storage,  packaging  and 
distribution, whereby  visual  acceptability may  have been  impaired; 

Whereas  colours  are  used  to  make  food  more  visually  appealing  and  help 
identify  flavours  normally  associated  with  particular  foods  and  to  give 
colour  to food otherwise colourless; 

Whereas colours are used  to reinforce colours already present  in food; 

Whereas  it  is generally  recognized  that  unprocessed  foodstuffs and  certain 
other  basic  foodstuffs should be free from  food additives; 

Whereas,  having  regard  to  the  most  recent  scientific  and  toxicological 
information  on  additives,  some  of  these  are  to  ba  permitted  on!y  for 
certain  foodstuffs and under  certain conditions of use; 

(1) 
(2) 
(3) 
(4) OJ No L 40, 11.2.1989, p. 27 

-  4  -

Whereas  it  is necessary  to  lay down  strict  rules  for  the use of  additives 
in food  for  infants and young children-, 

Whereas  the Commission  should  adapt  certain  Community  provisions to  accord 
with  the rules  laid down  in this Directive; 

Whereas  the  Scientific  Committee  for  Food  has  been  consulted  for  those 
substances not yet being  the subject of a Community  provision; 

Whereas  it  is  desirable  that  when  a  decision  is  taken  on  whether  a 
particular  foodstuff  belongs  to  a  certain  category  of  foods,  the 
consultation of  the Standing Committee  for Food procedure be  followed; 

Whereas  this  Directive  replaces  partially  the  Council  Directive  of 
23 October  1962  on  the  approximation  of  the  rules  of  the  Member  States 
concerning  the colouring  matters  authorized  for  use  in foodstuffs  intended 
for human consumption, as  last amended  by the Act of Accession of Spain and 
Portugal*5*; 

Whereas  the modification  of  existing  purity  criteria  on  colouring  matters 
and  new  specification  for  those  where  no  purity  criteria  exist,  will  be 
proposed  in  accordance  with  the  procedure  of  Article  11  of  Directive 
89/107/EEC, 

(S)  OJ NO  115. 11.11.1962. p. 264S/62. 

HAS ADOPTED THIS DIRECTIVE: 

- 5  -

Article 1 

1. 

2. 

This  Directive  is  a  specific  Directive  forming  a  part  of  the 
comprehensive  Directive  within  the meaning  of  Article  3  of  Directive 
89/107/EEC. 

Colours  are  substances  which  add  or  restore  colour  in  a  food,  and 
include  natural  components  of  foodstuffs  and  natural  sources,  which 
are  normally  not  consumed  as  foodstuffs  as such  and  not  normally  used 
as  characteristic  ingredients of  food. 

3. 

The  following  substances  shall  not  be  considered  colours  for  the 
purposes of  this Directive: 

-  foodstuffs,  flavourings  and  their  components,  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. 

- colours used  for  the colouring of egg shells and  for stamping  meat 
and  the  inedible  external  parts  of  foodstuffs,  such  as  cheese 
coatings and sausage  casings. 

Article  2 

1.  Only  the  substances  listed  in  Annex  I  may  be  used  as  colours  in 

foodstuffs. 

2. 

3. 

Colours  may  be  used  only  in  the  foodstuffs  listed  in Annexes  III,  IV 
and V and under  the conditions specified  therein. 

Colours  may  not  be  used  in  the  foodstuffs  listed  in Annex  II  except 
where specifically  provided  for  in Annex  III, Annex  IV or Annex  V. 

4. 

Colours permitted  for  certain uses only  are  listed  in Annex  IV. 

5. 

6. 

Colours  permitted  in general  in  foodstuffs  and  the  conditions  of  use 
therefor  are  listed  in Annex  V. 

Maximum  levels  indicated  in  the  Annexes  refer  to  foodstuffs  as 
marketed, unless otherwise  stated. 

-  6 

-

Article  3 

Without  prejudice  to other  Community \provis ions,  the  presence  of  a  colour 
in a foodstuff  is permissible: 

in  a  compound  foodstuff  other  than  one  mentioned  in  Annex  II  to  the 
extent  that  the  colour  is permitted  in  one  of  the  ingredients  of  the 
compound  foodstuff; 

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  this Directive. 

Article  4 

It  may  be  decided  by  the  procedure  laid  down  in  Article  6,  whether  a 
particular  foodstuff  belongs  to  a  category  of  foods  mentioned  in 
Article  2(2), (3), (4) and  (5),  and  whether  substances  are  colours  in  the 
meaning  of  Article  1. 

Article  $ 

Any  provision  necessary  to adapt  existing Community  provisions  to  the  rules 
laid  down  in  this  Directive  shall  be  adopted  within  6  months  of 
notification,  in accordance  with  the procedure  laid  down  in Article  6. 

Article 6 

Where  the  procedure  laid  down  in  this  Article  is  to  be  followed,  the 
Chairman  shall  refer  the  matter  to  the  Standing  Committee  for  Foodstuffs, 
hereinafter  refered  to as  "the Committee",  either  on  his own  initiative  or 
at  the  request  of  the  representative of  a Member  State. 

The  representative  of  the  Commission  shall  submit  to  the  Committee  a  draft 
of  the  measures  to  be  taken.  The  Committee  shall  deliver  its  opinion  on 
the draft, within  a  time  limit which  the chairman may  lay down  according  to 
the urgency  of  the matter,  if necessary  by  taking  a vote. 

The  opinion  shall  be  recorded  in  the  minutes;  in  addition,  each  Member 
State  shall  have  the  right  to  ask  to  have  its  position  recorded  in  the 
minutes. 

The  Commission  shall  take  the  utmost  account  of  the  opinion  delivered  by 
the  Committee.  It  shall  inform  the  Committee  of  the  manner  in  which  its 
opinion  has been  taken  into account. 

-  7  -

Article 7. 

In accordance  with  the General  Criteria of point  4 of  Annex 
89/107/EEC,  within  5  years  from  the  adoption  of  this 
Commission  shall  review  the  conditions  of  use  mentioned  in 
and  propose modifications where  necessary. 

11 to Direct ive 
Directive,  the 
this  Directive, 

Article  8 

Articles  1  to 7, Article  8(1), second  indent  and  (2),  and  Articles  9  to  15 
of  the Directive of  23 October  1962 are  hereby  repealed. 

References  to  the  repealed  provisions  shall  be  construed  as  references  to 
the corresponding  provisions  of  this  Directive. 

Article  9 

States  shall  bring 

Member 
into  force  the  laws,  regulations  and 
administrative  provisions  necessary  to comply  with  this Directive  not  later 
than  1 November  1992  in order  to: 

-  allow  trade  in  and  use  of  products  conforming  to  this  Directive 

not  later  than  1 November  1993, 

- prohibit  trade  in  and  use  of  products  not  conforming  to  this 

Directive not  later  than  1 November  1994. 

They  shall  at once  inform  the Commission  thereof. 

When Member  States  adopt  these measures,  these  shall  contain a reference  to 
this Directive  or  shall  be accompanied  by  such  reference  on  the occasion  of 
their  official  publication.  The procedure  for  such  reference  shall  be  laid 
down  by Member  States. 

This Directive  is addressed  to the Member  States. 

Article  1Q 

Done  at  Brussels, 

For  the CounclI 
The President 

- 8 -

ANNEX I 

LIST  OF  PERMITTED FOOD  COLOURS 

Note  :  Aluminium 
authorised. 

lakes  prepared 

from  colours  mentioned 

In 

this 

annex  are 

EEC N' 

COMMON  NAME 

COLOUR  INDEX 
NUMBER  (1) 
OR  DESCRIPTION 

E  100 

Curcum In 

E  101 

I) 
II) 

Riboflavin 

Rlboflavln-5'-phosphate 

E  102 

Tartrazlne 

E  104 

Qui not I ne  Yellow 

E  110 

E  120 

Sunset  Yellow  FCFt 
Orange  Yellow  S 

Cochineal,  Carmlnlc 
Carmines 

acid 

E  122 

Azorublne, 

Carmolslne 

E  123 

Amaranth 

E  124 

Ponceau  4R,  Cochineal  Red  A 

E  127 

Erythros/ne 

E  128 

Red  2G 

E  129 

Allura  Red AC 

E  131 

Patent  Blue  V 

E  132 

IndIgotlne, 

Indigo  Carmine 

E  133 

Brill/ant 

Blue  FCF 

(1)  Colour 

Index  numbers  are 

taken 

from 

1315.  Also  amendments  37-40 
(132-50), 

53-56 

(135). 

(125), 

75300 

19140 

47005 

15985 

75470 

14720 

16185 

16255 

45430 

18050 

16035 

42051 

73015 

42090 

the  3rd  edition 
(127-50), 
41-44 

1982,  volumes 
45-48 

(130), 

1-7, 
49-52 

-  9  -

EEC N' 

COMMON  NAME 

E  140 

ChlorophylIs 
ChlorophylI 

and 

Ins 

I) 

chlorophylIs 

II)  chlorophylI 

Ins 

E  141 

Copper  complexes  of 
chlorophylIs 
chlorophylI 

and 

Ins 

COLOUR  INDEX 
NUMBER  (1) 
OR  DESCRIPTION 

75810 
75815 

75815 

I)  copper  complexes  of 

chlorophylIs 

II)  copper  complexes  of 

chlorophylI 

Ins 

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  PN 

Black  BN, 

E  153 

Vegetable  Carbon 

E  154 

Brown FK 

E  155 

Brown HT 

28440 

20285 

(1)  Colour 

Index  numbers  are 

taken 

from 

1315.  Also  amendments  37-40 
(132-50), 

(135). 

53-56 

(125), 

the  3rd  edition 
(127-50), 
41-44 

1982,  volumes  1-7, 
49-52 
45-48 

(130), 

(2)  The  term  caramel 
colour  which  are 
sugary  aromatic 
for 

flavouring 

relates 
Intended 
product 

to  products 
for  colouring. 

of  a  more  or 

less 

It  does  not  correspond 
sugar  and  which 

intense  Drown 
the 
is  used 

to 

obtained 

from  heating 

food 

(e.g. 

confectionery, 

pastry, 

alcoholic 

drinks). 

-  10 

-

EEC  N' 

COMMON  NAME 

COLOUR  INDEX 
NUMBER 
OR  DESCRIPTION 

(1) 

E  160a 

: 

Carotenes 
I)  Mixed  carotenes 
II) 

Beta-carotene 

E  160b 

Annatto,  blxln, 

norblxln 

E  160c 

Paprika 
capsanthln, 

extract, 

capsorubln 

E  160d 

Lycopene 

E  160e 

Beta-apo-8'-carotenal 

(C  30) 

E  160f 

Ethyl  ester  of 
carotenlc 

acid  (C  30) 

Beta-apo-8'-

75130 
40800 

75120 

40820 

40825 

E  161b 

Lutein 

E  161g 

Canthaxanthln 

E  162 

Beetroot  Red,  bet an in 

E  163 

Anthocyanlns 

Prepared  by  physical  means 
and  vegetables 
from  fruits 

E  170 

Calcium  carbonate 

E  171 

Titanium 

dioxide 

E  172 

Iron  oxides  and  hydroxides 

77220 

77891 

77491,  77492 
77499 

E  173 

Aluminium 

E  174 

SI I ver 

E  175 

Gold 

E  180 

Litholrublne  BK 

(1)  Colour 

Index  numbers  are  taken 

from  the  3rd  edition 
1315.  Also  amendments 37-40  (125),  41-44  (127-50), 
(132-50),  53-56 

(135). 

1982,  volumes  1-7, 
49-52 
45-48  (130), 

-  // -

ANNEX 

II 

FOODSTUFFS  WHICH  MAY  NOT  CONTAIN  ADDED  COLOURS,  EXCEPT WHERE 
SPECIFICALLY  PROVIDED  FOR  IN  ANNEX  I I I,  ANNEX  IV  OR  ANNEX  V 

(including 

(2) 

oil 

(*) 

(**) 

80/777/EEC(1) 

76/118/EEC(*"') 

In  the  directive 

Unprocessed  foodstuffs 
Mineral  water  as  mentioned  In  directive 
Milk,  semi-skimmed  and  skimmed milk,  pasteurized  or  sterilized 
UHT  sterf11  sat  Ion) 
Fermented  mllk(**) 
Preserved  milks  as  mentioned 
Butter-mi 
Ik(**) 
Cream and  cream  powder(**) 
Virgin  oils  and  olive 
Egg yolk,  egg  white,  whole  egg  and  egg powder 
Flour  and  starch 
Bread 
Pasta 
Sugars  as  defined 
Tomato paste  and  tomato  preserves 
Fruit  Juice  and  fruit 
Fruit 
preserves 
Extra  Jam,  extra  Jelly, 
79/693/EEC(5) 
Fish,  meat  and  poultry 
Cocoa and  chocolate  products  as  mentioned 
Instant 
Coffee, 
including 
and  infusions, 
Tea,  tea  extracts 
Spices 
Wine  as  defined  by  the  regulation 
Foods  for 
89/398/EEC(8) 
Honey 

Infants  and  young  children  as  mentioned 

and  chestnut  puree  as  mentioned 

nectar  as  mentioned 

73/437/EEC(3) 

87/822/EEC(7) 

In  directive 

In  directive 

in  directive 

Including 

instant 

coffee 

In 

tea  mixes 

directive 

75/726/EEC(4) 

in  the 

directive 

73/241/EEC(6) 

(*)  Within 

the  meaning  of 

this  directive, 
that  have  not  undergone  any  treatment 
change  In  the  original 

foodstuffs 
substantial 
they  may have  been, 
skinned,  pared,  peeled,  ground,  cut,  cleaned, 
chlI 

for  example,  divided, 

state  of 

led. 

unprocessed 

foodstuffs 

are 

resulting 
the  foodstuffs. 

in  a 

However, 

parted,  severed,  boned, 

trimmed, 

frozen  or 

(**) 

unfIavoured 

p.1 
(1)  OJ  L229,30.8.80, 
(2)  OJ  L24,30.1.76, 
p.49 
(3)  OJ  1356,27.12.73  p.71 
p.40 
(4)  OJ  L311,1.12.75, 

(5)  OJ  L205,13.8.79, 
(6)  OJ  L63.5.3.74, 
(7)  OJ  184,27.3.87, 
(8)  OJ  L186.30.6.89, 

p.5 
p.34 
p.1 

p.27 

-  12  -

ANNEX 

III 

FOODSTUFFS  TO WHICH ONLY CERTAIN PERMITTED COLOURS  MAY BE  ADDED 

FOODSTUFFS 

PERMITTED COLOUR 

MAXIMUM  LEVEL 

Wholemeal,  brown  or 
malt  bread 

E  150a  Plain 
E  150b  Caustic 

caramel 

quantum 

satis 

sulphite 
caramel 

E  150c  Ammonia 

caramel 

E  150d 

Sulphite 

ammonia 
caramel 

Beer 

E  150a  Plain 
E  150b  Caustic 

caramel 

quantum 

satis 

sulphite 
caramel 

E  150c  Ammonia 

caramel 

E  150d 

Sulphite 

ammonia 
caramel 

E  160a  Carotenes 
Annatto, 
E  160b 
B/xln, 
Norblxln 

quantum 

satis 

E  100  Curcumln 
E  160a  Carotenes 
E  160b  Annatto, 
Norblxln 

B/xln 

quantum 

satis 

Butter 
fat  butter 
butter) 

(Including 

reduced 
and  concentrated 

Margarine,  ml narine, 
other 
fat  emulsions, 
essentially 

free 

and  fats 

from  water 

-  13  -

FOODSTUFFS 

PERMITTED COLOUR 

MAXIMUM  LEVEL 

Cheese 

Refined 

except  oIIve 
restoration 

vegetables 
oil 
only) 

E  131  Patent  blue  V 
E  140  ChlorophylIs 
and  chloro- 
phylltns 
E  141  Copper 

complexes  of 
chlorophylIs 
and  chloro- 
phyllins 

E  153 

Vegetable 

carbon 

E  160a  Carotenes 
E  160b  Annatto, 

Blxln, 
Norblxln 
E  171  Titanium 

dioxide 

q 
u 
a 
n 
t 
u 
m 

s 
a 
t 
I 
s 

oils 

(for 

colour 

E  100  Curcumln 
E  160a  Carotenes 
E  160b  Annatto, 

Norblxln 

Blxln 

quantum 

satis 

Chorizo 

E  120  Cochineal, 

200  mg/kg 

Sobrasada 

Carmlnlc 
Carmines 

acid, 

E  124  Ponceau  4R, 

Cochineal 
Red  A 

E  110  Sunset 

yellow  FCF 
E  124  Ponceau  4R 

Cochineal 
Red  A 

250  mg/kg 

135  mg/kg 

200  mg/kg 

-  14  -

FOODSTUFFS 

PERMITTED COLOUR 

MAXIMUM  LEVEL 

"Pasturmas" 
external 

coating) 

(edible 

eg 

cervelat, 

hot  dog), 

(Including 

Sausages 
salami, 
pates,  meat  pies  and 
luncheon  meat,  burger  meat 
containing 
meat/fat 
minimum  of  6% of  cereals 

minimum  content 

of  82%  and  a 

E  100  Cur cum In 
I) 
E  101 

Riboflavin 

E  120 

II)  Riboflavin 
-5'-
phosphate 
Cochineal, 

Carminic 
Carmines 

acid, 

quantum 

satis 

E  100  Curcumln 
E  110  Sunset  yellow 
E  120  Cochineal, 

20  mg/kg 
50  mg/kg 
100  mg/kg 

carminic 

acid, 

carmines 

E  124  Ponceau  4R 
E  129  Allura  Red 
E  150a  Plain 
E  150b  Caustic 
sulphite 
caramel 

caramel 

E  150c  Ammonia 

caramel 
E  150d  Sulphite 
ammonia 
caramel 

E  160a  Carotenes 
E  160b  Annatto 

Blxln, 
Norblxln 
E  160c  Paprika 
extract 
Capsanthin, 
Capsorubin 

, 

40  mg/kg 
150  mg/kg 

quantum 
quantum 

satis 
satis 

quantum 

satis 

quantum 

satis 

20  mg/kg 
20  mg/kg 

10  mg/kg 

E  162  Beetroot 

red, 

quantum 

satis 

betanin 

-  15 

-

ANNEX  IV 

COLOURS PERMITTED  FOR  CERTAIN  USES  ONLY 

COLOUR 

FOODSTUFFS 

MAXIMUM  LEVEL 

E  127 

Erythroslne 

Cocktail 

cherries 

and 

candled 

Cherries 

cherries 
In  syrup  and 

200  mg/kg 

cherries 

In 

cocktails 

150  mg/kg 

E  128  Red  2G 

Sausages  and  burgers  with  a 

20  mg/kg 

starch 
than  6 % 

content 

of  more 

Decorations 
Vegetable 

and 
protein 

coatings 
flour 

E  154  Brown  FK 

Smoked  and  cured 

fish 

E  161g 

Canthaxanthln 

Cooked  sausages 

E  173 

Aluminium 

External 

coating 

confectionery 
decoration 
and 

of 
pastries 

sugar 
the 

of 
for 
cakes 

E  174 

Sliver 

External 

coating 

of 

50  mg/kg 
150  mg/kg 

20  mg/kg 

30  mg/kg 

quantum 

satis 

confectionery 
excluded) 

Liqueurs 

(chocolate 

quantum 

satis 

E  175  Gold 

External 

coating 

of 

confectionery 
excluded) 

Liqueurs 

(chocolate 

quantum 

satis 

E  180  Lltholrublne 

BK 

Edible  Cheese 

surface 

quantum 

satis 

-  16 

-

ANNEX y 

COLOURS PERMITTED  IN FOODSTUFFS OTHER  THAN 

THOSE MENTIONED  IN ANNEX  II AND  III 

1.  The  following  colours may  be used  in all  foodstuffs other  than  those 

listed  in Annex  II,  III at quantum satis : 

E 101 

I) Riboflavin 

ii) Riboflavin-5'-phosphate 

E 140  Chlorophylls and chlorophylI ins 

E 141 

Copper  complexes of chlorophylls and chlorophyll ins 

E 150a  Plain caramel 

E 150b  Caustic sulphite caramel 

E 150c  Ammonia caramel 

E 150d  Sulphite ammonia caramel 

E 153  Vegetable carbon 

E 160a  Carotenes 

E 160c  Paprika extract, capsanthin, capsorubin 

E 162  Beetroot  red, betanin 

E 163  Anthocyanins 

E 170  Calcium  carbonate 

E 171 

Titanium  dioxide 

E 172 

Iron oxides and hydroxides 

-  17  -

2. 

(*) 

The  following 
following 

colours  may  be  used  singly  or 
foods  up  to  the  maximum level  specified 

In  combination 

in  the 

the 

in 
table. 

E  100 

Curcum In 

E  102 

Tartrazlne 

E  104  Qui noil  ne  Yellow 

E  110 

Sunset  Yellow  FCF 
Orange  Yellow  S 

E  120 

Cochineal,  Carminic  acid,  Carmines 

E  122 

Azorublne, 

Carmolslne 

E  123 

Amaranth 

(*) 

E  124 

Ponceau  4R,  Cochineal  Red  A 

E  129 

Allura  Red AC 

E  131 

Patent  Blue  V 

E  132 

IndIgotIne, 

Indigo  Carmine 

E  133 

Brilliant 

Blue  FCF 

E  142  Green  S 

E  151 

Brilliant 

Black  BN,  Black  PN 

E  155 

Brown HT 

E  160b  Annatto,  Blxln, 

Norblxln 

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 

For  E  123  Amaranth, 
30  mg/l  as 

appropriate. 

the  maximum level  should  not  exceed  30  mg/kg  or 

-  18 -

FOODSTUFFS 

MAXIMUM  LEVEL 

Non-alcoholic 

flavoured 

drinks 

(*) 

Jams,  Jellies, 

marmelades  and  other 

similar 

fruit 

preparations 

Candled 

fruits 

Preserves 

of 

red 

fruits 

Confectionery 

Decorations 

and  coatings 

(*) 

Breakfast 

cereals 

Fine  bakery  wares 

(e.g. 

viennolserle, 

biscuits, 

cakes  and  wafers) 

(*) 

Edible 

ices 

(*) 

Processed 

cheese 

Desserts 

(*) 

Vegetables 

and  fruits 

in  vinegar, 

brine  or 

oil 

Sauces,  Seasonings  and  condiments 

(*) 

Mustard 

Fish  and  crustacean 

pastes, 

fish 

roe, 

salmon 

substitute, 

sur  Iml,  smoked  or  preserved 

fish 

Ready-to-eat 

savouries 

100  mg/l 

200  mg/kg 

200  mg/kg 

200  mg/kg 

300  mg/kg 

500  mg/kg 

200  mg/kg 

200  mg/kg 

150  mg/kg 

200  mg/kg 

150  mg/kg 

150  mg/kg 

500  mg/kg 

300  mg/kg 

500  mg/kg 

200  mg/kg 

Edible 

cheese 

rind  and  edible 

collagen 

casings 

quantum 

satis 

Fruit  wines, 

aromatized  wines  and  spirits 

(*) 

Cider  or 

perry 

Formulae 

for  particular 

nutritional 

uses 

(*) 

Dietary 

supplements 

Soups  and 

brothsC") 

Canned  mushy  and  processed 

legumes 

Vegetable 

protein 

flour 

200  mg/l 

100  mg/l 

50  mg/kg 

quantum 

satis 

300mg/kg 

200  mg/kg 

100  mg/kg 

(*)  Maximum  levels 
according 

to 

refer 

to  ready-for-consumptIon 

foodstuffs 

prepared 

the  manufacturer's 

instruct 

Ions. 

ISSN 0254-1475 

COM(91) 444 final 

DOCUMENTS 

EN 

OS 10 

Catalogue number : CB-CO-91-505-EN-C 

ISBN 92-77-77483-5 

Office for Official Publications of the European Communities 
L-2985 Luxembourg