Amended proposal for a COUNCIL DIRECTIVE on Colours for use in foodstuffs
Date: 1993-04-19
Institutions: European Commission
Subjects: consumer information, food colouring, food consumption, foodstuff, foodstuffs legislation, marketing

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COMMISSION OF THE EUROPEAN  COMMUNITIES 

COM(93)153  final  - SYN  368 

Brussels,  19 ApriI  1993 

Amended  proposal  for a 

COUNCIL DIRECTIVE 

on Colours  for use  In foodstuffs. 

(presented  by  the Commission  pursuant  to Article  149(3) 
of  the  EEC-Treaty) 

- 2 -

Explanatory memorandum 

In  response  to  the  opinion  of  the  European  Par Iiament^1) delivered  on  16 
December  1992 on the proposal  for a Council  Directive on colours for use  in 
foodstuffs^2*  and  in  accordance  with  the  third  paragraph  of  Article  149 
of  the Treaty  establishing  the European  Economic  Community, the  Commission 
has decided  to amend  the above mentioned proposal. 

The Commission accepted  amendments concerning: 

A  recital  of  the  promotion  of  toxicological  research  on  colour 
substances  and  the  introduction  in  the  legal  text  of  the  "quantum 
satis" principle because  this  increases the clearness. 

Provisions  for  the colours used  in stamping meat  and colouring of meat 
and eggs because  it  is required by other  Directives. 

Establishment of a monitoring  system of consumption of colours for  the 
revision of  the Directive. This would be a tool which will  be used for 
updating  the Directive. 

Prohibition  of  colours  in  processed  vegetables.  Fruit  preserves  are 
already  covered  by  the  Commission's  proposal.  There  is  no  necessity 
for  the colouring of preserved vegetables. 

Restriction  of  use  of  colours  in  certain  meat  products,  cheese  and 
breakfast  cereals, because only  a few colours are effectively used. 

Prohibition of use of colours  in wholemeal  bread, but not  in brown and 
malt  bread  because  these  are  traditional  products  in  some  Member 
States. 

Additions  of  two  colours  in meat  products,  because  of  their  use  in 
some traditional  British meat products. 

Restriction on  the use of  amaranth  and  brown  FK because of  their  very 
low Acceptable Daily  Intake  (ADI) levels. 

The Commission did not accept  the amendments concerning 

Applicability  of  the  directive  on  food  intended  for  export  to  non-
Member  States, because  the EEC can not make  legislation for  non-Member 
States. 

Instructions  for  the  publication  in  the  Official  Journal  of  certain 
items  in  one  language  only  and  establishment  of  an  information 
campaign  for  the  consumer  are  outside  the  scope  of  the  proposal  on 
colours. 

(1) OJ No C 
(2) OJ No C 12, 18.1.1992, p. 7. 

, . .1993, p. 

3 -

Label Iing dispositions should be dealt with  in Directive 79/112/EEC. 

Dispositions  for  controls  by  Member  States  of  the  respect  of  the 
Directive  falls  within  the  scope  of  the  Directive  on  the  official 
control of foodstuffs. 

Prohibition  of use of  2 colours of  the positive  list  and restrictions 
for  use  of  Tartrazin  and  Ponceau  4R  for  which  there  is  positive 
evaluation of  the Scientific Committee  for Food. 

Prohibition  of  use  of  colours  in  aromatised  milk  products,  cheese 
products,  processed  vegetables  and  prohibition  of  use  of  colours  in 
jams and  jellies, because several Member  States have a traditional  use 
of certain colours  in these products. 

The  permission  of  use  of  colours  for  sick  babies  is  lacking  the 
opinion of  the Scientific Committee for Food. 

For  the  restriction  of  the  caramel  type  colours  in beer, all  caramel 
colours  are  approved  by  the  SCF  and  there  may  be  a  technological 
necessity. 

Concerning  the  replacement  of  the  "quantum  satis"  levels  by  fixed 
levels  and  the  changes  in  the  maximum  levels  of  use  of  colours  in 
foodstuffs,  there  is  no  necessity  for  fixing  maximum  limits  for 
colours for which  there  is no health concern. 

Concerning  the changes  in the definition of  cooked  sausage  and  canned 
mushy  and  processed  legumes,  the  proposed  definition  does  not  cover 
all  foodstuffs which may be coloured. 

- 4  -

Amended 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(l), 

In cooperation with  the European Par Iiament(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; 

-  5 -

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  be  permitted  only  for 
certain  foodstuffs and under  certain conditions of use; 

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, 

Whereas,  in  order  to  protect  consumers  the  Community  should  promote 
research  into  the  possible  effects  (including  those  of  a  cumulative  and 
synergic  nature)  on  human  health  of  colours  used  in  foodstuffs,  with 
special  reference  to those whose harmlessness  is  in doubt; 

(1) 
(2) 
(3) 
(4) OJ  No L 40,  11.2.1989, p. 27. 
(5)  OJ No 115, 11.11.1962,p. 2645/62. 

HAS ADOPTED THIS DIRECTIVE: 

- 6 -

Article 1 

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. 

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 me.it 
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. 

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

3.  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. 

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

6. 

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

- 7 -

7. 

In the Annexes  to this Directive  'quantum  satis' means  that  no maximum 
level  is specified.  However  colouring  matters  shall  be used  according 
to  good  manufacturing  practice,  at  a  level  not  higher  than  is 
necessary  to  achieve  the  intended  purpose  and  provided  that  they  do 
not mislead  the consumer. 

8. 

For  the  purpose  of  health  marking  and  other  marking  required  on 
meatproducts  as  provided  in  Council  Directive  91/497/EEC*1),  only  E 
155 Brown  HT, E 133 Brilliant  Blue  FCF and  E 129 AIlura  Red AC may  be 
used. 

9. 

Only  those colours mentioned  in annex  I may be used  for  the decorative 
colouring of eggshell  and  for  the stamping  of eggshell  as provided  for 
in Regulation  (EEC) No  1274/91(2) 

Art icle 3 

Without  prejudice  to other  Community  provisions, 
in a foodstuff  is permissible: 

the  presence  of  a  colour 

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  foods tuff; 

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. 

Art icle 4 

It  may  be  decided  by 
particular  foodstuff 
Article  2(2), (3), (4) 
meaning of Art icle 1. 

the  procedure  laid  down  in  Article  6,  whether  a 
belongs  to  a  category  of  foods  mentioned  in 
and  (5),  and  whether  substances  are  colours  in the 

Art icle 5 

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. 

(1) OJ  No L 268, 24.9.1991, p. 69. 
(2) OJ  No L 121, 16.5.1991, p. 11. 

-  8 

Art icle  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. 

Art icle  7 

Member  States  shall,  within  three  years  of  the  adoption  of  this  Directive, 
establish  systems  to  monitor  the  consumption  and  use  of  colours  and  report 
their  findings  to  the  Commission. 

The  Commission  shall  report  to  the  European  Parliament  within  five  years  of 
the  adoption  of  the  Directive  on  the  changes  which  have  taken  place  in  the 
colours  market,  the  levels  of  use  and  consumption. 

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

Art icle  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  shalI  be  construed  as  references  to 
the  corresponding  provisions  of  this  Directive. 

9  -

Art icle 9 

Member  States  shall  bring  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. 

Article 10 

This Directive  is addressed  to the Member  States. 

Done at Brussels, 

For  the Council 
The President 

- 10 -

ANNEX 1 

LIST OF PERMITTED FOOD COLOURS 

Note : Aluminium  lakes prepared  from colours mentioned  in this  annex  are 

authorised. 

EEC N* 

COMMON NAME 

COLOUR INDEX 
NUMBER (1) 
OR DESCRIPTION 

E 100 

Curcum in 

E 101 

I) Riboflavin 

II) Riboflavin-5'-phosphate 

E 102 

Tartrazine 

E 104 

Qui no Iine Ye I low 

E 110 

Sunset Ye I low FCF, 
Orange Ye I low S 

E 120 

Cochineal, Carmin Ic acid 
Carmines 

E 122 

Azorubine, Carmoisine 

E 123 

Amaranth 

E 124 

Ponceau 4R, Cochineal Red A 

E 127 

Erythroslne 

E 128 

Red 2G 

E 129 

Allura Red AC 

E 131 

Patent Blue V 

E 132 

Indigotine, Indigo Carmine 

E 133 

Brilliant Blue FCF 

75300 

19140 

47005 

15985 

75470 

14720 

16185 

16255 

45430 

18050 

16035 

42051 

73015 

42090 

(1) Colour  index numbers are taken from the 3rd edition 1982, volumes 1-7, 
1315.  Also amendments 37-40 (125), 41-44 (127-50), 45-48  (130), 49-52 
(132-50), 53-56 (135). 

- 11 -

EEC N* 

COMMON NAME 

E 140 

ChlorophylIs and 
ChlorophylI ins 

I) chlorophylIs 
ii) chlorophylI ins 

E 141 

Copper complexes of 
chlorophylIs and 
chlorophylI ins 

I) copper complexes of 

chlorophylIs 

ii) copper complexes of 
chlorophylI ins 

COLOUR INDEX 
NUMBER (1) 
OR DESCRIPTION 

75810 
75815 

75815 

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 

E 153 

Vegetable Carbon 

E 154 

Brown FK 

E 155 

Brown HT 

28440 

20285 

(1) Colour  index numbers are taken from the 3rd edition 1982, volumes 1-7, 
1315.  Also amendments 37-40 (125), 41-44 (127-50),  45-48 (130), 49-52 
(132-50), 53-56 (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 sugar  and which  is used 
for flavouring food (e.g. confectionery, pastry, alcoholic drinks). 

12 -

EEC N-

COMMON  NAME 

COLOUR  INDEX 
NUMBER  (1) 
OR DESCRIPTION 

E 160a 

Carotenes : 
i)  Mixed  carotenes 
iI) Beta-carotene 

E 160b 

Annatto, bixin, norbixin 

E 160c 

Paprika extract, 
capsanthin, capsorubin 

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 

E 161g 

Canthaxanthin 

E 162 

Beetroot  Red, betanin 

E 163 

Anthocyanins 

75130 
40800 

75120 

40820 

40825 

Prepared  by physical  means 
from  fruits and  vegetables 

E 170 

Calcium  carbonate 

E 171 

Titanium  dioxide 

E 172 

Iron oxides and hydroxides 

77220 

77891 

77491, 77492 

77499 

E 173 

Aluminium 

E 174 

S iI ver 

E 175 

Gold 

E 180 

Litholrubine BK 

(1) Colour  Index  numbers  are  taken  from  the  3rd edition  1982, volumes  1-7, 
1315.  Also amendments  37-40  (125),  41-44  (127-50),  45-48  (130),  49-52 
(132-50),  53-56  (135). 

- 13 -

ANNEX  II 

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

Unprocessed  foodstuffs (*) 
Mineral  water  as mentioned  in directive 80/777/EECO) 
Milk,  semi-skimmed  and  skimmed  milk,  pasteurized  or  sterilized  (including 
UHT steriIisation)  (**) 
Fermented mllk(**) 
Preserved milks as mentioned  in the directive 76/118/EEC(**) (2) 
Butter-milk(**) 
Cream and cream powder(**) 
Virgin oils and olive oil 
Egg yolk, egg white, whole egg and egg powder 
Flour  and starch 
Bread 
Pasta 
Sugars as defined  in directive  73/437/EEC(3) 
Tomato paste and  tomato preserves 
Fruit  juice and  fruit  nectar  as mentioned  in directive  75/726/EEC(4) 
Fruit  preserves 
Vegetable preserves and processed  vegetables 
Extra  Jam,  extra  jelly,  and  chestnut  puree  as mentioned  in  the  directive 
79/693/EEC(5) 
Fish, meat, poultry, game, meat  preparations and prepared  meat. 
Cocoa and chocolate products as mentioned  in directive 73/241/EEC(6) 
Coffee,  including  instant  coffee 
Tea, tea extracts and  infusions,  including  instant  tea mixes 
Spices 
Wine as defined  by  the regulation  87/822/EEC(7) 
Foods  for  infants  and  young  children  as  mentioned  in  directive 
89/398/EEC(8) 
Honey 

(*)  Within  the  meaning  of  this  directive,  unprocessed  foodstuffs  are 
foodstuffs  that  have  not  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, 
skinned,  pared,  peeled,  ground,  cut,  cleaned,  trimmed,  frozen  or 
chiI led. 

(**)  unflavoured 

(1) OJ L229.30.8.80, p.1 
(2) OJ L24,30.1.76, p.49 
(3) OJ L356,27.12.73 p.71 
(4) OJ L311,1.12.75, p.40 

(5) OJ  L205,13.8.79, p.5 
(6) OJ L63,5.3.74, p.34 
(7) OJ  L.84,27.3.87, p.1 
(8) OJ L186,30.6.89, p.27 

-  14 

ANNEX  I I I 

FOODSTUFFS TO WHICH ONLY CERTAIN PERMITTED COLOURS MAY BE ADDED 

FOODSTUFFS 

PERMITTED COLOUR 

MAXIMUM LEVEL 

brown or 
malt bread 

E 150a Plain caramel 
E 150b Caustic 

quantum satis 

Beer 

sulphite 
caramel 
E 150c Ammonia 
caramel 

E 150d Sulphite 
ammon i a 
caramel 

E 150a Plain caramel 
E 150b Caustic 
sulphite 
caramel 
E 150c Ammonia 
caramel 

E 150d Sulphite 
ammon i a 
caramel 

quantum satis 

Butter  (including  reduced 
fat butter  and concentrated 
butter) 

E 160a Carotenes 
E 160b Annatto, 

Bixin, 
Norbix in 

quantum satis 

Margarine, mi narine, 
other  fat emulsions, and fats 
essentially  free from water 

E 100  Curcumin 
E 160a Carotenes 
E 160b Annatto, Bixin 
Norbix in 

quantum  satis 

15 -

FOODSTUFFS 

PERMITTED COLOUR 

MAXIMUM LEVEL 

Blue-green veined and marbled 
cheese 

E 131  Patent  blue V 
E 140  Chlorophylls 

Morbier  cheese 

Orange.yellow and broken 
white cheese 

and chloro- 
phyllins 

E 141  Copper 

complexes of 
chlorophylIs 
and chloro- 
phyI I ins 

E 153  Vegetable 

carbon 

E 160a Carotenes 
E 160b Annatto, 

Bix in, 
Norbixin 
E 171  Titanium 

dioxide 

q 
u 
a 
n 
t 
u 
m 

s 
a 
t 
i 
s 

Refined  vegetables oils 

except olive oil  (for colour 
restoration only) 

E 100  Curcumin 
E 160a Carotenes 
E 160b Annatto, Bixin 
Norbixin 

quantum satis 

Chorizo 

E 120  Cochineal, 

200 mg/kg 

Sobrasada 

Carminic acid, 
Carmines 

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 

-  16 -

FOODSTUFFS 

PERMITTED COLOUR 

MAXIMUM  LEVEL 

"Pasturmas"  (edible 
external  coating) 

Sausages  (including eg 
salami, cervelat, hot dog), 
pates, meat  pies and 
luncheon meat, burger meat 
containing minimum content 
meat/fat of 82% and a 
minimum of 6% of cereals 

E 100  Curcumin 
E 101  i) Riboflavin 
i i) Riboflavin 

-5'-
phosphate 

E 120  Cochineal , 

Carminic  acid, 
Carmines 

quantum  sat is 

E 100  Curcumin 
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 caramel 
E 150b Caust ic 
sulphite 
caramel 
E 150c Ammonia 
caramel 

E 150d Sulphite 
ammon i a 
caramel 

E 160a Carotenes 
E 160b Annatto 

Bixin, 
Norbix in 

40 mg/kg 
150 mg/kg 
quantum  sat is 
quantum  sat is 

quantum  sat is 

quantum  sat is 

20 mg/kg 
20 mg/kg 

E 160c Paprika 

10 mg/kg 

extract, 
Capsanthin, 
Capsorubin 

E  162  Beetroot  red, 
betanin 
E 171 Titanium 
dioxide 

quantum  sat is 

quantum  sat is 

E 172  Iron oxide 

Quantum  sat is 

17 -

FOODSTUFFS 

PERMITTED COLOUR 

MAXIMUM LEVEL 

Extruded, puffed and/or 
fruit  flavoured breakfast 
cereals 

Fruit  flavoured  breakfast 
cereals 

E 150c Ammonia 
Caramel 

E 160a Carotenes 
E 160b Annatto. 

bixine. nor 
bix i ne 
E 160c Papr ica 
extract. 
capsanthine. 
capsorubine 

quantum satis 

quantum sat is 

200 mg/kg 

Quantum 

sat is 

E 120  Cochineal 

singly or 

carminic 
acid. 
carmines 

in combinat ion 

200 mg/kg 

E 162  Beetroot  red 

betanine 

E 163  Anthocyanins 

I 

I 

-  18 -

ANNEX  IV 

COLOURS PERMITTED FOR CERTAIN USES ONLY 

COLOUR 

FOODSTUFFS 

MAXIMUM  LEVEL 

E 123 Amaranth 

E 127  Erythrosine 

E 128 Red 2G 

Alcoholic drinks, aperitif 
wines and spirit drinks 
fish roe 
Cocktail  cherries and 
candied cherr ies 
Cherries  in syrup and 

30 mg/kg 

30 mg/kg 
200 mg/kg 

cherries  in cocktails 

150 mg/kg 

Sausages and burgers with a 
starch content of more 
than 6 % 

Decorations and coatings 
Vegetable protein  flour 

20 mg/kg 

50 mg/kg 
150 mg/kg 

20 mg/kg 

30 mg/kg 

E 154  Brown FK 

Smoked and cured fish 

E 161g Canthaxanthin 

Cooked  sausages 

E 173  Aluminium 

External  coating of sugar 
confectionery  for the 
decoration of cakes 
and pastr ies 

quantum sat is 

E 174  Si Ivor 

External  coating of 

confectionery  (chocolate 
excluded) 

quantum satis 

Liqueurs 

E 175  Gold 

External  coating of 

confectionery  (chocolate 
excluded) 

quantum sat is 

Liqueurs 

E 180  Litholrubine BK 

Edible Cheese surface 

quantum satis 

19 -

ANNEX V 

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, 111 at quantum satis : 

E 101 

1) Riboflavin 

ii) Riboflavin-5'-phosphate 

E 140  ChlorophylIs and chlorophyllins 

E 141  Copper  complexes of chlorophylls and cltJ orophy 11 i ns 

E 150a  Plain caramel 

E 150b  Caustic sulphite caramel 

€  150c  Ammonia caramel 

E 150d  Sulphite ammonia  caramel 

JE 153  Vegetable carbon 

E  160a  Carotenes 

£  160c  Paprika extract, capsanthin, capsorubin 

E f62  ^Beetroot r*d, ^betanin 

€  163  *nthocyanins 

I  170  Calcium  carbonate 

E 171  Titanium dioxide 

E  172 

Iron oxides and hydroxides 

-  20 -

The  following  colours  may  be  used  singly  or  in  combination  in  the 
following foods up to the maximum  level  specified  in the table. 

E 100  Curcumin 

E 102  Tartrazine 

E 104  Quinoline Yellow 

E 110  Sunset  Yellow FCF 

Orange Yellow S 

E 120  Cochineal, Carminic  acid, Carmines 

E 122  Azorubine, Carmoisine 

E 124  Ponceau 4R, Cochineal  Red A 

E 129  AIlura Red AC 

E 131 

Patent  Blue V 

E 132 

Indigotine,  Indigo Carmine 

E 133  BriI Iiant Blue FCF 

E 142  Green S 

E 151 

Brilliant Black BN, Black PN 

E 155  Brown HT 

E 160b  Annatto, Bixin, Norbixin 

E 160d  Lycopene 

E 160e  Beta-apo-8'-carotenal  (C 30) 

E 160f  Ethyl  ester of Beta-apo-8'- carotenlc acid  (C 30) 

E 161b  Lutein 

- 21 -

FOODSTUFFS 

MAXIMUM  LEVEL 

Non-alcoholic flavoured drinks  (*) 

100 mg/l 

Jams, jellies, marmelades and other similar 

fruit preparations 

Candied  fruits 

Preserves of red fruits 

Confect ionery 

Decorations and coatings  (*) 

Fine bakery wares  (e.g. viennoiserie, 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, surimi, smoked or preserved  fish 

Ready-to-eat  savour ies 

200 mg/kg 

200 mg/kg 

200 mg/kg 

300 mg/kg 

500 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 sat is 

Fruit wines, aromatized wines and spirits  (*) 

Cider or perry 

Formulae for particular  nutritional  uses  (*) 

Dietary  supplements 

Soups and broths(*) 

Canned mushy and processed  legumes 

Vegetable protein flour 

200 mg/l 

100 mg/l 

50 mg/kg 

quantum sat is 

300mg/kg 

200 mg/kg 

100 mg/kg 

(*)  Maxinvn  levels refer  to ready-for-consumption foodstuffs prepared 

according  to the manufacturer's  instructions. 

11 -

ISSN 0254-1475 

COM(93) 153 final 

DOCUMENTS 

EN 

10 

Catalogue number : CB-CO-93-177-EN-C 

ISBN 92-77-54547-X 

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