CELEX: 51993PC0153
Language: en
Date: 1993-04-19
Title: Amended proposal for a COUNCIL DIRECTIVE on Colours for use in foodstuffs

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               COMMISSION OF THE EUROPEAN COMMUNITIES
                                                        COM(93)153  final - SYN 368
i'ià»<v 1                                               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)
 ---pagebreak---                                      - 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    , . .1993, p.
(2) OJ No C 12, 18.1.1992, p. 7.
 ---pagebreak---                                   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.
 ---pagebreak---                                      - 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;
 ---pagebreak---                                     - 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.
 ---pagebreak---                                        - 6 -
 HAS ADOPTED THIS DIRECTIVE:
                                    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.
 ---pagebreak---                                       - 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, 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 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 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 Art icle 1.
                                  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.
 ---pagebreak---                                         - 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.
 ---pagebreak---                                         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
 ---pagebreak---                                      - 10 -
                                    ANNEX 1
                         LIST OF PERMITTED FOOD COLOURS
Note : Aluminium lakes prepared from colours mentioned in this annex are
        authorised.
                                                     COLOUR INDEX
   EEC N*             COMMON NAME                    NUMBER (1)
                                                     OR DESCRIPTION
   E 100     Curcum in                                    75300
   E 101       I) Riboflavin
              II) Riboflavin-5'-phosphate
   E 102     Tartrazine                                   19140
   E 104     Qui no Iine Ye I low                         47005
   E 110     Sunset Ye I low FCF,                         15985
             Orange Ye I low S
   E 120     Cochineal, Carmin Ic acid                    75470
             Carmines
   E 122     Azorubine, Carmoisine                        14720
   E 123     Amaranth                                     16185
   E 124     Ponceau 4R, Cochineal Red A                  16255
   E 127     Erythroslne                                  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
(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).
 ---pagebreak---                                     - 11 -
                                                   COLOUR INDEX
   EEC N*            COMMON NAME                   NUMBER (1)
                                                   OR DESCRIPTION
   E 140    ChlorophylIs and                            75810
            ChlorophylI ins                             75815
              I) chlorophylIs
             ii) chlorophylI ins
   E 141    Copper complexes of                         75815
            chlorophylIs and
            chlorophylI ins
              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 BN,                         28440
            Black PN
   E 153    Vegetable Carbon
   E 154    Brown FK
   E 155    Brown HT                                    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).
 ---pagebreak---                                       12 -
                                                   COLOUR INDEX
   EEC N-            COMMON NAME                   NUMBER (1)
                                                   OR DESCRIPTION
   E 160a   Carotenes :
             i) Mixed carotenes                         75130
             iI) Beta-carotene                          40800
   E 160b   Annatto, bixin, norbixin                    75120
   E 160c   Paprika extract,
            capsanthin, capsorubin
   E 160d   Lycopene
   E 160e   Beta-apo-8'-carotenal (C 30)                40820
   E 160f   Ethyl ester of Beta-apo-8'-                 40825
            carotenic acid (C 30)
   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    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).
 ---pagebreak---                                      - 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                       (5) OJ L205,13.8.79, p.5
(2) OJ  L24,30.1.76, p.49                       (6) OJ L63,5.3.74, p.34
(3) OJ  L356,27.12.73 p.71                      (7) OJ L.84,27.3.87, p.1
(4) OJ  L311,1.12.75, p.40                      (8) OJ L186,30.6.89, p.27
 ---pagebreak---                                   - 14
                                ANNEX I I I
     FOODSTUFFS TO WHICH ONLY CERTAIN PERMITTED COLOURS MAY BE ADDED
            FOODSTUFFS              PERMITTED COLOUR      MAXIMUM LEVEL
brown or                          E 150a Plain caramel    quantum satis
malt bread                        E 150b Caustic
                                         sulphite
                                         caramel
                                  E 150c Ammonia
                                         caramel
                                  E 150d Sulphite
                                         ammon i a
                                         caramel
Beer                              E 150a Plain caramel    quantum satis
                                  E 150b Caustic
                                         sulphite
                                         caramel
                                  E 150c Ammonia
                                         caramel
                                  E 150d Sulphite
                                         ammon i a
                                         caramel
Butter (including reduced         E 160a Carotenes        quantum satis
fat butter and concentrated       E 160b Annatto,
butter)                                  Bixin,
                                         Norbix in
Margarine, mi narine,             E 100 Curcumin
other fat emulsions, and fats     E 160a Carotenes        quantum satis
essentially free from water       E 160b Annatto, Bixin
                                         Norbix in
 ---pagebreak---                                 15 -
            FOODSTUFFS          PERMITTED COLOUR    MAXIMUM LEVEL
Blue-green veined and marbled E 131   Patent blue V
cheese                        E 140  Chlorophylls       q
                                      and chloro-       u
                                     phyllins           a
                              E 141   Copper            n
                                     complexes of       t
                                     chlorophylIs       u
                                     and chloro-        m
                                     phyI I ins
Morbier cheese                E 153  Vegetable
                                     carbon
Orange.yellow and broken
white cheese                  E 160a Carotenes
                              E 160b Annatto,           s
                                     Bix in,            a
                                     Norbixin           t
                              E 171 Titanium            i
                                     dioxide            s
                              E 100 Curcumin
Refined vegetables oils       E 160a Carotenes      quantum satis
 except olive oil (for colour E 160b Annatto, Bixin
 restoration only)                   Norbixin
Chorizo                       E 120  Cochineal,       200 mg/kg
                                     Carminic acid,
                                     Carmines
                              E 124  Ponceau 4R,
                                     Cochineal        250 mg/kg
                                     Red A
Sobrasada                     E 110  Sunset           135 mg/kg
                                     yellow FCF
                              E 124  Ponceau 4R
                                     Cochineal        200 mg/kg
                                     Red A
 ---pagebreak---                             - 16 -
           FOODSTUFFS         PERMITTED COLOUR     MAXIMUM LEVEL
"Pasturmas" (edible         E 100   Curcumin
external coating)           E 101    i) Riboflavin
                                   i i) Riboflavin quantum sat is
                                        -5'-
                                        phosphate
                            E 120 Cochineal ,
                                    Carminic acid,
                                    Carmines
Sausages (including eg      E 100   Curcumin          20 mg/kg
salami, cervelat, hot dog), E 110   Sunset yellow     50 mg/kg
pates, meat pies and        E 120   Cochineal ,      100 mg/kg
luncheon meat, burger meat          carminic acid,
containing minimum content          carmines
meat/fat of 82% and a       E 124 Ponceau 4R          40 mg/kg
minimum of 6% of cereals    E 129 Allura Red         150 mg/kg
                            E 150a Plain caramel   quantum sat is
                            E 150b Caust ic        quantum sat is
                                    sulphite
                                   caramel
                            E 150c Ammonia         quantum sat is
                                   caramel
                            E 150d Sulphite        quantum sat is
                                   ammon i a
                                   caramel
                            E 160a Carotenes          20 mg/kg
                            E 160b Annatto            20 mg/kg
                                   Bixin,
                                   Norbix in
                            E 160c Paprika            10 mg/kg
                                   extract,
                                   Capsanthin,
                                   Capsorubin
                            E 162 Beetroot red,    quantum sat is
                                   betanin
                            E 171 Titanium         quantum sat is
                                   dioxide
                             E 172 Iron oxide      Quantum sat is
 ---pagebreak---                               17 -
           FOODSTUFFS         PERMITTED COLOUR    MAXIMUM LEVEL
Extruded, puffed and/or     E 150c Ammonia       quantum satis
fruit flavoured breakfast          Caramel
cereals                     E 160a Carotenes     quantum sat is
                            E 160b Annatto.       200 mg/kg
                                   bixine. nor-
                                   bix i ne
                            E 160c Papr ica       Quantum
                                   extract.
                                   capsanthine.   sat is
                                   capsorubine
Fruit flavoured breakfast   E 120  Cochineal      singly or
cereals                            carminic      in combinat ion
                                   acid.
                                   carmines       200 mg/kg
                            E 162  Beetroot red
                                   betanine
                            E 163  Anthocyanins
                          I                     I
 ---pagebreak---                                  - 18 -
                                ANNEX IV
                COLOURS PERMITTED FOR CERTAIN USES ONLY
       COLOUR                     FOODSTUFFS            MAXIMUM LEVEL
E 123 Amaranth           Alcoholic drinks, aperitif        30 mg/kg
                         wines and spirit drinks
                         fish roe                          30 mg/kg
E 127  Erythrosine       Cocktail cherries and            200 mg/kg
                           candied cherr ies
                         Cherries in syrup and
                           cherries in cocktails          150 mg/kg
E 128 Red 2G             Sausages and burgers with a       20 mg/kg
                           starch content of more
                           than 6 %
                         Decorations and coatings          50 mg/kg
                         Vegetable protein flour          150 mg/kg
E 154  Brown FK          Smoked and cured fish             20 mg/kg
E 161g Canthaxanthin     Cooked sausages                   30 mg/kg
E 173  Aluminium         External coating of sugar
                           confectionery for the        quantum sat is
                           decoration of cakes
                           and pastr ies
E 174  Si Ivor           External coating of
                           confectionery (chocolate     quantum satis
                           excluded)
                         Liqueurs
E 175  Gold              External coating of
                           confectionery (chocolate     quantum sat is
                           excluded)
                         Liqueurs
E 180  Litholrubine BK   Edible Cheese surface          quantum satis
 ---pagebreak---                                        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
 ---pagebreak---                               - 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
 ---pagebreak---                                     - 21 -
                    FOODSTUFFS                             MAXIMUM LEVEL
   Non-alcoholic flavoured drinks (*)                         100 mg/l
   Jams, jellies, marmelades and other similar
       fruit preparations                                    200 mg/kg
   Candied fruits                                            200 mg/kg
   Preserves of red fruits                                   200 mg/kg
   Confect ionery                                            300 mg/kg
   Decorations and coatings   (*)                            500 mg/kg
   Fine bakery wares (e.g. viennoiserie, biscuits,           200 mg/kg
   cakes and wafers) (*)
   Edible ices (*)                                           150 mg/kg
   Processed cheese                                          200 mg/kg
   Desserts   (*)                                            150 mg/kg
   Vegetables and fruits in vinegar, brine or oil            150 mg/kg
   Sauces, Seasonings and condiments (*)                     500 mg/kg
   Mustard                                                   300 mg/kg
   Fish and crustacean pastes, fish roe, salmon              500 mg/kg
      substitute, surimi, smoked or preserved fish
   Ready-to-eat savour ies                                   200 mg/kg
  Edible cheese rind and edible collagen casings           quantum sat is
   Fruit wines, aromatized wines and spirits  (*)            200 mg/l
  Cider or perry                                             100 mg/l
   Formulae for particular nutritional uses  (*)               50 mg/kg
  Dietary supplements                                      quantum sat is
  Soups and broths(*)                                        300mg/kg
  Canned mushy and processed legumes                         200 mg/kg
  Vegetable protein flour                                    100 mg/kg
(*) Maxinvn levels refer to ready-for-consumption foodstuffs prepared
     according to the manufacturer's instructions.
 ---pagebreak---  ---pagebreak---                                            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