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22.3.2012 Official
Journal
of
the
European
Union
L
83/1
II
(Non-legislative acts)
REGULATIONS
COMMISSION REGULATION (EU) No 231/2012
of 9 March 2012
laying down specifications for food additives listed in Annexes II and III to Regulation (EC)
No 1333/2008 of the European Parliament and of the Council
(Text with EEA relevance)
THE EUROPEAN COMMISSION,
(4) The
European
Food
Safety
Authority
(hereinafter
‘the
Authority’) expressed its opinion on the safety of basic
Having regard to the Treaty on the Functioning of the European
methacrylate copolymer ( 6 ) as a glazing agent. That food
Union,
additive has subsequently been authorised on the basis of
specific uses and has been allocated the number E 1205.
Therefore specifications should be adopted for that food
Having regard to Regulation (EC) No 1333/2008 of the
additive.
European Parliament and of the Council of 16 December
2008 on food additives ( 1 ), and in particular Articles 14 and
30(4) thereof, and Regulation (EC) No 1331/2008 of the
(5) Food
colours
ethyl
ester
of
beta-apo-8'-carotenic
acid
(E
European Parliament and of the Council of 16 December
160 f), and brown FK (E 154), as well as the aluminium
2008 establishing a common authorisation procedure for
containing carrier bentonite (E 558) are not used any
food additives, food enzymes and food flavourings ( 2 ), and in
more according to information submitted by food manu
particular Article 7(5) thereof,
facturers. Therefore, current specifications for those food
additives should not be taken over to this Regulation.
Whereas:
(6) On
10
February
2010
the
Authority
expressed
an
(1) Specifications
relating
to
origin,
purity
criteria
and
any
other necessary information should be adopted for food
opinion on the safety of sucrose esters of fatty acids
additives listed in the Union lists in Annex II and III to
(E 473) prepared from vinyl esters of fatty acids ( 7 ).
Regulation (EC) No 1333/2008.
Current specifications should be adapted accordingly in

particular by reducing maximum limits for impurities of
safety concern.
(2) To
that
end,
specifications
previously
developed
for
food
additives in Commission Directive 2008/128/EC of
22 December 2008 laying down specific purity criteria
(7) Specific
purity
criteria
currently
applicable
should
be
concerning colours for use in foodstuffs ( 3 ), Commission
adapted by reducing maximum limits for individual
Directive 2008/84/EC of 27 August 2008 laying down
heavy metals of interest where feasible and where the
specific purity criteria on food additives other than
JECFA limits are lower than those currently in force.
colours and sweeteners ( 4 ) and Commission Directive
Pursuant to that approach maximum limits for the
2008/60/EC of 17 June 2008 laying down specific
contaminant 4-methylimidazole in ammonia caramel
purity criteria concerning sweeteners for use in food
(E 150 c), sulphated ash in beta-carotene (E 160 a (i)),
stuffs ( 5 ) should be updated and taken over to this Regu
and magnesium and alkali salts in calcium carbonate
lation. As a consequence, those Directives should be
(E 170), should be lowered. That approach should be
repealed.
departed from only for additives trisodium citrate
(E 331 (iii)) (lead content), carrageenan (E 407) and
(3) It
is
necessary
to
take
into
account
the
specifications
and
analytical techniques as set out in the Codex
( 6 ) EFSA Panel on Food Additives and Nutrient Sources added to Food
Alimentarius drafted by the Joint FAO/WHO Expert
(ANS); Scientific Opinion on the use of Basic Methacrylate
Committee on Food Additives (hereafter JECFA).
Copolymer as a food additive on request from the European
Commission. EFSA Journal 2010; 8(2):1513.
( 7 ) EFSA Panel on Food Additives and Nutrient Sources added to Food
( 1 ) OJ L 354, 31.12.2008, p. 16.
(ANS); Scientific Opinion on the safety of sucrose esters of fatty
( 2 ) OJ L 354, 31.12.2008, p. 1.
acids prepared from vinyl esters of fatty acids and on the
( 3 ) OJ L 6, 10.1.2009, p. 20.
extension of use of sucrose esters of fatty acids in flavourings on
( 4 ) OJ L 253, 20.9.2008, p. 1.
request from the European Commission. EFSA Journal 2010;
( 5 ) OJ L 158, 18.6.2008, p. 17.
8(3):1512.

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L 83/2
EN
Official Journal of the European Union
22.3.2012
processed euchema seaweed (E407 a) (cadmium content),
in carageenan (E 407) and processed euchema seaweed
as manufacturers have declared that compliance with
(E 407 a), for particular microbiological criteria in agar
stricter Union provisions, reflecting JECFA limits, would
(E 406) and for Salmonella spp. content in mannitol
not be technically feasible. The contribution to the total
(E 421 (ii)) manufactured by fermentation.
intake of those two contaminants (lead and cadmium) in
those three individual food additives is not considered to
be significant. On the contrary for phosphates (E 338-E
341 and E 450-E 452) new significantly lower values,
(13) The
use
of
propan-2-ol
(isopropanol,
isopropyl
alcohol)
compared to the ones indicated by JECFA, should be
should be allowed for manufacturing the additives
established due to new developments of the manufac
curcumin (E 100) and paprika extract (E 160 c), in line
turing processes, by taking into account the recent
with JECFA specifications, as this particular use has been
recommendations of the Authority on a reduction of
considered safe by the Authority ( 3 ). The use of ethanol
the intake of arsenic, especially in the inorganic
in replacement of propan-2-ol in the manufacturing of
form (
gellan gum (E 418) should be permitted where the final

1 ). In addition, a new provision on arsenic for
glutamic acid (E 620) should be introduced for safety
product still complies with all other specifications and
reasons. The total balance of those adaptations benefits
ethanol is considered to be of less safety concern.
the consumers as maximum limits for heavy metals are
becoming stricter in general and in most of the food
additives. Detailed information on the production
(14) The
percentage
of
the
colouring
principle
in
cochineal,
process and starting materials of a food additive should
carminic acid, carmines (E 120) should be specified,
be included in the specifications to facilitate any future
as maximum limits are to apply to quantities of that
decision pursuant to Article 12 of Regulation (EC)
principle.
No 1333/2008.
(15) The
numbering
system
for
subcategories
of
carotenes
(8) Specifications
should
not
make
reference
to
organoleptic
(E 160 a) should be updated in order to bring it in
tests related to the taste as it cannot be expected by the
line with the Codex Alimentarius numbering system.
control authorities to take the risk to taste a chemical
substance.
(16) The
solid
form
of
lactic
acid
(E
270)
should
also
be
included in the specifications, as it can now be manu
(9) Specifications
should
not
make
reference
to
classes
as
factured in the solid form and there is no safety concern.
there is no added value in this reference.
(17) The
current
temperature
value
in
loss
on
drying
for
(10) Specifications
should
not
make
reference
to
the
general
monosodium citrate (E 331 (i)), anhydrous form should
parameter ‘Heavy metals’ as this parameter does not
be adjusted as under the currently listed conditions the
relate with toxicity, but rather with a generic analytical
substance decomposes. Drying conditions for trisodium
method. Parameters related to individual heavy metals are
citrate (E 331 (iii)) should also be adjusted to improve
toxicity related and are included in the specifications.
the reproducibility of the method.
(11) Some
food
additives
are
currently
listed
under
various
(18) The current specific absorption value for alpha-
names (carboxy methyl cellulose (E 466), cross-linked
tocopherol (E 307) should be corrected and the
sodium carboxymethylcellulose (E 468), enzymatically
sublimation point for sorbic acid (E 200) should be
hydrolised carboxymethylcellulose (E 469) and beeswax,
replaced by a ‘solubility test’ as the former is not
white and yellow (E 901)) in various provisions of
relevant. The specification of bacterial sources for the
Directive 95/2/EC of the European Parliament and of
manufacturing of nisin (E 234) and natamycin (E 235)
the Council ( 2 ). Therefore the specifications established
should be updated according to the current taxonomic
by this Regulation should refer to those various names.
nomenclature.
(12) Current
provisions
on
Polycyclic
Aromatic
Hydrocarbons
(19) As
new
innovative
manufacturing
techniques
resulting
in
(PAHs) are too generic and not relevant to safety and
less contaminated food additives are now available, the
should be replaced by maximum limits for individual
presence of aluminium in food additives should be
PAHs of concern for food additives vegetable carbon
restricted. In order to enhance legal certainty and non-
(E 153) and microcrystalline wax (E 905). Similar
discrimination it is appropriate to provide the manufac
maximum limits should be established for formaldehyde
turers of food additives with a transitional period to
adapt gradually to those restrictions.
( 1 ) EFSA Panel on Contaminants in the Food Chain (CONTAM);
Scientific Opinion on Arsenic in Food. EFSA Journal 2009;
( 3 ) EFSA Panel on Food Additives and Nutrient Sources added to Food
7(10):1351.
(ANS); Scientific Opinion on the re-evaluation of curcumin (E 100)
( 2 ) OJ L 61, 18.3.1995, p. 1.
as a food additive. EFSA Journal 2010; 8(9):1679.

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22.3.2012 Official
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Union
L
83/3
(20) Maximum
limits
for
aluminium
should
be
established
for
limit value ‘not detectable’ is linked to the evolution of
food additives where relevant, and particularly for
analytical methodologies and should be replaced by a
calcium phosphates (E 341 (i)-(iii)) intended to be used
specific number for additives acid esters of mono- and
in food for infants and young children ( 1 ), according to
diglycerides (E 472 a-f), polyglycerol esters of fatty acids
the relevant opinion of Scientific Committee on Food
(E 475) and propane-1,2-diol esters of fatty acids (E 477).
expressed on 7 June 1996 ( 2 ). In this framework a
maximum limit for aluminum in calcium citrate
(E 333) should also be established.
(26) Specifications
relating
to
the
manufacturing
procedure
should be updated for citric acid esters of mono- and
diglycerides of fatty acids (E 472 c), as the use of alkaline
(21) The maximum limits for aluminium in calcium phos
bases is replaced today by the use of their milder acting
phates (E 341 (i)-(iii)), disodium diphosphate (E 450 (i))
salts.
and calcium dihydrogen diphosphate (E 450 (vii)) should
be in accordance with the opinion of the Authority of
22 May 2008 ( 3 ). Current limits should be reduced,
where this is technically feasible, and where the
(27) The
current
criterion
‘free
fatty
acids’
for
additives
citric
contribution to the total aluminium intake is significant.
acid esters of mono- and diglycerides of fatty acids (E
In this framework aluminium lakes of individual food
472 c) and mono- and diacetyltartaric acid esters of
colours should be authorised only if technically needed.
mono- and diglycerides of fatty acids (E 472 e) is not
appropriate. It should be replaced by the criterion ‘acid
value’ as the latter expresses better the titrimetric esti
(22) Provisions on maximum limits for aluminium in
mation of the free acidic groups. This is in accordance
dicalcium phosphate (E 341 (ii)), tricalcium phosphate
with the 71st report on food additives from JECFA ( 6 )
(E 341 (iii)) and calcium dihydrogen diphosphate
where such change was adopted for mono- and diace
(E 450 (vii)) should not cause any disruption of the
tyltartaric acid esters of mono- and diglycerides of fatty
market, due to a possible lack of supplies.
acids (E 472 e).
(23) According
to
Commission
Regulation
(EU)
No
258/2010
(28) The
current
erroneous
description
of
additive
magnesium
of 25 March 2010 imposing special conditions on the
oxide (E 530) should be corrected according to
imports of guar gum originating in or consigned from
information submitted by the manufacturers, in order
India due to contamination risks by pentachlorophenol
to bring it in line with the Pharmacopoeia Europea ( 7 ).
and dioxins ( 4 ), maximum limits should be set for the
The current maximum value for the reducing matter in
contaminant pentachlorophenol in guar gum (E 412).
additive gluconic acid (E 574) should also be updated as
this limit is not technically feasible. For the estimation of
the water content of xylitol (E 967) the current method
(24) According
to
recital
48
of
Commission
Regulation
(EC)
based on ‘loss on drying’, should be replaced by a more
No 1881/2006 of 19 December 2006 setting maximum
appropriate method.
levels for certain contaminants in foodstuffs ( 5 ) Member
States are requested to examine other foodstuffs than the
ones included in that Regulation for the occurrence of
(29) Some
current
specifications
for
additive
candelilla
wax
(E
contaminant 3-MCPD in order to consider the need to
902) should not be taken over to this Regulation since
set maximum levels for that substance. French authorities
they are erratic. For calcium dihydrogen diphosphate (E
have submitted data on high concentrations of 3-MCPD
450 (vii)) the current entry concerning P
in the food additive glycerol (E 422) and the average use
2 O 5 content
should be corrected.
level of this food additive in various food categories.
Maximum limits for 3-MCPD in this particular food
additive should be set in order to avoid contamination
of the final food at a higher than permissible level, taking
(30) In
the
current
entry
‘assay’
for
thaumatin
(E
957)
a
calcu
into account the dilution factor.
lation factor should be corrected. That factor is to be
used in the Kjeldahl method for the estimation of the
total content of the substance based on the measurement
of nitrogen. The calculation factor should be updated
(25) Due
to
the
development
of
analytical
methods
certain
current specifications should be updated. The current
according to the relevant published literature for
thaumatin (E 957).
( 1 ) As defined in Commission Directive 2006/125/EC of 5 December
2006 on processed cereal-based foods and baby foods for infants
and young children (codified version), OJ L 339, 6.12.2006, p. 16.
(31) The
Authority
evaluated
the
safety
of
steviol
glycosides,
( 2 ) Opinion on Additives in nutrient preparations for use in infant
as a sweetener and expressed its opinion of 10 March
formulae, follow-on formulae and weaning foods. Reports of the
2010 ( 8 ). The use of steviol glycosides, which have been
Scientific Committee on food (40th Series), p. 13-30, (1997).
( 3 ) Scientific Opinion of the Panel on Food Additives, Flavourings,
Processing Aids and Food Contact Materials on a request from
( 6 ) WHO Technical Report Series, No 956, 2010.
European Commission on Safety of aluminium from dietary
( 7 ) EP 7.0 volume 2, p. 2415-2416.
intake. EFSA Journal (2008) 754, 1-34.
( 8 ) EFSA Panel on Food Additives and Nutrient Sources (ANS); Scientific
( 4 ) OJ L 80, 26.3.2010, p. 28.
Opinion on the safety of steviol glycosides for the proposed uses as
( 5 ) OJ L 364, 20.12.2006, p. 5.
a food additive. EFSA Journal (2010); 8(4):1537.

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L 83/4
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Official Journal of the European Union
22.3.2012
allocated number E 960, has subsequently been
(37) The
measures
provided
for
in
this
Regulation
are
in
permitted on the basis of well defined conditions of
accordance with the opinion of the Standing
use. Therefore specifications should be adopted for this
Committee on the Food Chain and Animal Health and
food additive.
neither the European Parliament nor the Council has
opposed them,
(32) Due
to
a
taxonomic
change,
current
specifications
for
source materials (yeasts) used in the manufacturing of
HAS ADOPTED THIS REGULATION:
erythritol (E 968) should be updated.
Article 1
(33) For
quillaia
extract
(E 999) the
current
specification
Specifications for food additives
relating to the pH range should be adjusted in order to
bring it in line with JECFA.
Specifications for food additives including colours and

sweeteners listed in Annex II and III to Regulation (EC)
No 1333/2008 are laid down in the Annex to this Regulation.
(34) The
combination of citric
acid
and phosphoric
acid
(which are currently both individually authorised for
Article 2
use in the manufacturing of additive polydextrose (E
1200)), should be allowed, where the final product still
Repeals
complies with the purity specifications, as it improves
Directives 2008/60/EC, 2008/84/EC and 2008/128/EC are
yields and results to more controllable reaction kinetics.
repealed with effect from 1 December 2012.
There is no safety concern involved in such amendment.
Article 3
(35) Unlike
for
small
molecules,
the
molecular
mass
of
a
polymer is not one unique value. A given polymer
Transitional measures
may have a distribution of molecules with different
Foodstuffs containing food additives that have been lawfully
masses. The distribution may depend on the way the
placed on the market before 1 December 2012, but do not
polymer is produced. Polymer physical properties and
comply with this Regulation, may continue to be marketed
behaviors are related to the mass and to the distribution
until stocks are exhausted.
of molecules with a certain mass in the mixture. A group
of mathematical models describe the mixture in different
ways in order to clarify the distribution of molecules in
Article 4
the mixture. Among the different models available, it is
Entry into force
recommended in scientific literature to use the weight
average molecular weight (Mw) to describe polymers.
This Regulation shall enter into force on the 20th day following
The specifications for polyvinylpyrrolidone (E 1201)
its publication in the Official Journal of the European Union.
should be adjusted accordingly.
It shall apply from 1 December 2012.
(36) The
criterion
‘Distillation
range’
referred
to
in
current
specifications for propane-1,2 diol (E 1520) leads to
However, the specifications laid down in the Annex for
contradictory conclusions compared to results from the
additives steviol glycosides (E 960) and basic methacrylate
assay. That criterion should therefore be corrected and
copolymer (E 1205) shall apply from the date of entry into
renamed into ‘Distillation test’.
force of this Regulation.
This Regulation shall be binding in its entirety and directly applicable in the Member States.
Done at Brussels, 9 March 2012.
For the Commission
The President
José Manuel BARROSO

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EN
22.3.2012 Official
Journal
of
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European
Union
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83/5
ANNEX
Note: Ethylene oxide may not be used for sterilising purposes in food additives
Aluminium lakes for use in colours only where explicitly stated.
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 sulphate 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.
HCl insoluble matter Not
more
than
0,5
%
ΝaΟΗ insoluble matter
Νot more than 0,5 %, for Ε 127 erythrosine only
Ether extractable matter Not
more
than
0,2
%
(under
neutral
conditions)
Specific purity criteria for the corresponding colours are applicable.
E 100 CURCUMIN
Synonyms CI
Natural
Yellow
3;
Turmeric
Yellow;
Diferoyl
Methane
Definition Curcumin
is
obtained
by
solvent
extraction
of
turmeric
i.e.
the
ground
rhizomes of strains of Curcuma longa L. In order to obtain a concen
trated 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 occurring in turmeric may be present.
Curcumin is also used as the aluminium lake; the aluminium content
is less than 30 %.
Only the following solvents may be used in the extraction: ethy
lacetate, acetone, carbon dioxide, dichloromethane, n-butanol,
methanol, ethanol, hexane, propan-2-ol.
Colour Index No 75300
Einecs 207-280-5
Chemical name I
1,7-Bis(4-hydroxy-3-methoxyphenyl)hepta-1,6-diene-3,5-dione
II 1-(4-Hydroxyphenyl)-7-(4-hydroxy-3-methoxy-phenyl-)hepta-1,6-
diene-3,5-dione
III 1,7-Bis(4-hydroxyphenyl)hepta-1,6-diene-3,5-dione
Chemical formula I
C 21 H 20 O 6
II C 20 H 18 O 5
III C 19 H 16 O 4
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

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L 83/6
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Official Journal of the European Union
22.3.2012
Identification
Spectrometry Maximum
in
ethanol
at
ca.
426
nm
Melting range 179
°C-182
°C
Purity
Solvent residues Ethylacetate
9
>
Acetone
>
>
>
>
n-butanol
>
> Not more than
>
50 mg/kg, singly or in
>
Methanol
combination
>
=
>
Ethanol
>
>
>
Hexane
>
>
>
Propan-2-ol
>
>
;
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
Aluminium lakes of this colour may be used.
E 101 (i) RIBOFLAVIN
Synonyms Lactoflavin;
Definition
Colour Index No
Einecs 201-507-1
Chemical name 7,8-Dimethyl-10-(D-ribo-2,3,4,5-tetrahydroxypentyl)benzo(g)pteridine-
2,4(3H,10H)-dione; 7,8-dimethyl-10-(1′-D-ribityl)isoalloxazine
Chemical formula
C 17 H 20 N 4 O 6
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

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Identification
Spectrometry The
ratio
A 375 /A 267 is between
0,31 and 0,33
9
> in aqueous solution
>
=
The ratio A 444 /A 267 is between
0,36 and 0,39
>

>
;
Maximum in water at ca. 375 nm
Specific rotation
[α] 20
D
between – 115° and – 140° in a 0,05 N sodium hydroxide
solution
Purity
Loss on drying Not
more
than
1,5
%
(105
°C,
4
hours)
Sulphated 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
2
mg/kg
Mercury Not
more
than
1
mg/kg
Cadmium Not
more
than
1
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.
Colour Index No
Einecs 204-988-6
Chemical name Monosodium(2R,3R,4S)-5-(3′)10′-dihydro-7′,8′-dimethyl-2′,4′-dioxo-
10′-benzo[γ]pteridinyl)-2,3,4-trihydroxypentyl phosphate; mono
sodium salt of 5′-monophosphate ester of riboflavin
Chemical formula For
the
dihydrate
form:
C 17 H 20 N 4 NaO 9 P 2H 2 O
For the anhydrous form: C 17 H 20 N 4 NaO 9 P
Molecular weight 514,36
Assay Content
not
less
than
95
%
total
colouring
matters
calculated
as
C 17 H 20 N 4 NaO 9 P.2H 2 O
E 1%
1cm 250 at ca. 375 nm in aqueous solution

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L 83/8
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Description Yellow
to
orange
crystalline
hygroscopic
powder,
with
slight
odour
Identification
Spectrometry The
ratio
A 375 /A 267 is between
0,30 and 0,34
9
> in aqueous solution
>
=
The ratio A 444 /A 267 is between
0,35 and 0,40
>
>
;
Maximum in water at ca. 375 nm
Specific rotation
[α] 20
D
between + 38° and + 42° in a 5 molar HCl solution
Purity
Loss on drying Not
more
than
8
%
(100
°C,
5
hours
in
vacuum
over
P 2 O 5 ) for the
dihydrate form
Sulphated ash Not
more
than
25
%
Inorganic phosphate Not
more
than
1,0
%
(calculated
as
PO 4 on the anhydrous basis)
Subsidiary colouring matters Riboflavin
(free):
Not
more
than
6
%
Riboflavine diphosphate: 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
2
mg/kg
Mercury Not
more
than
1
mg/kg
Cadmium Not
more
than
1
mg/kg
E 102 TARTRAZINE
Synonyms CI
Food
Yellow
4
Definition Tartrazine
is
prepared
from
4-amino-benzenesulphonic
acid,
which
is
diazotized using hydrochloric acid and sodium nitrite. The diazo
compound is then coupled with 4,5-dihydro-5-oxo-1-(4sulphop
henyl)-1H-pyrazole-3-carboxylic acid or with the methyl ester, the
ethyl ester, or a salt of this carboxylic acid. The resulting dye is
purified and isolated as the sodium salt. Tartrazine consists essentially
of trisodium 5-hydroxy-1-(4-sulfonatophenyl)-4-(4-sulfonatopheny
lazo)-H-pyrazole-3-carboxylate and subsidiary colouring matters
together with sodium chloride and/or sodium sulphate as the
principal uncoloured components.
Tartrazine is described as the sodium salt. The calcium and the
potassium salt are also permitted.
Colour Index No 19140
Einecs 217-699-5
Chemical name Trisodium-5-hydroxy-1-(4-sulfonatophenyl)-4-(4-sulfonatophenylazo)-
H-pyrazole-3-carboxylate

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EN
22.3.2012 Official
Journal
of
the
European
Union
L
83/9
Chemical formula
C 16 H 9 N 4 Na 3 O 9 S 2
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
Appearance of the aqueous solution Yellow
Identification
Spectrometry Maximum
in
water
at
ca.
426
nm
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 sulfonic
acid
9
>
>
>
>
4-aminobenzene-1-sulfonic acid >
>
>
>
5-oxo-1-(4-sulfophenyl)-2-pyra
> Total not more than 0,5 %
>
zoline-3-carboxylic acid
=
>
>
>
4,4′-diazoaminodi(benzene
>
sulfonic acid)
>
>
>
>
Tetrahydroxysuccinic acid > > ;
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
2
mg/kg
Mercury Not
more
than
1
mg/kg
Cadmium Not
more
than
1
mg/kg
Aluminium lakes of this colour may be used.

---

L 83/10
EN
Official Journal of the European Union
22.3.2012
E 104 QUINOLINE YELLOW
Synonyms CI
Food
Yellow
13
Definition Quinoline
Yellow
is
prepared
by
sulfonating
2-(2-quinolyl)
indan-1,3-
dione or a mixture containing about two thirds 2-(2-quinolyl)indane-
1,3-dione and one third 2-(2-(6-methylquinolyl))indane-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 sulphate as the principal uncoloured
components.
Quinoline Yellow is described as the sodium salt. The calcium and the
potassium salt are also permitted.
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
C 18 H 9 N Na 2 O 8 S 2 (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:
— not less than 80 % shall be disodium 2-(2-quinolyl) indan-1,3-
dione-disulfonates
— not more than 15 % shall be sodium 2-(2-quinolyl) indan-1,3-
dione-monosulfonates
— not more than 7,0 % shall be trisodium 2-(2-quinolyl) indan-1,3-
dione-trisulfonate
E 1%
1cm 865 (principal component) at ca. 411 nm in aqueous acetic acid
solution
Description Yellow
powder
or
granules
Appearance of the aqueous solution Yellow
Identification
Spectrometry
Maximum in aqueous acetic acid solution of pH 5 at ca. 411 nm
Purity
Water insoluble matter Not
more
than
0,2
%
Subsidiary colouring matters Not
more
than
4,0
%
Organic compounds other than
colouring matters:

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EN
22.3.2012 Official
Journal
of
the
European
Union L
83/11
2-methylquinoline
9
>
2-methylquinoline-sulfonic acid
>
>
>
Phthalic acid
> Total not more than 0,5 %
>
=
2,6-dimethyl quinoline
>
>
>
2,6-dimethyl quinoline sulfonic >
acid
>
>
;
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
2
mg/kg
Mercury Not
more
than
1
mg/kg
Cadmium Not
more
than
1
mg/kg
Aluminium lakes of this colour may be used.
E 110 SUNSET YELLOW FCF
Synonyms
CI Food Yellow 3; Orange Yellow S
Definition Sunset
Yellow
FCF
consists
essentially
of
disodium
2-hydroxy-1-(4-
sulfonatophenylazo) naphthalene-6-sulfonate and subsidiary colouring
matters together with sodium chloride and/or sodium sulphate as the
principal uncoloured components. Sunset Yellow FCF is manufactured
by diazotizing 4-aminobenzenesulphonic acid using hydrochloric acid
and sodium nitrite or sulphuric acid and sodium nitrite. The diazo
compound is coupled with 6-hydroxy-2-naphthalene-sulphonic acid.
The dye is isolated as the sodium salt and dried.
Sunset Yellow FCF is described as the sodium salt. The calcium and the
potassium salt are also permitted.
Colour Index No 15985
Einecs 220-491-7
Chemical name Disodium
2-hydroxy-1-(4-sulfonatophenylazo)naphthalene-6-sulfonate
Chemical formula
C 16 H 10 N 2 Na 2 O 7 S 2
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
Appearance of the aqueous solution Orange

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L 83/12
EN
Official Journal of the European Union
22.3.2012
Identification
Spectrometry
Maximum in water at ca. 485 nm at pH 7
Purity
Water insoluble matter Not
more
than
0,2
%
Subsidiary colouring matters Not
more
than
5,0
%
1-(Phenylazo)-2-naphthalenol (Sudan I) Not
more
than
0,5
mg/kg
Organic compounds other than
colouring matters:
4-aminobenzene-1-sulfonic acid 9
>
3-hydroxynaphthalene-2,7-
>
>
disulfonic acid
>
>
>
6-hydroxynaphthalene-2-sulfonic >
acid
>
> Total not more than 0,5 %
>
7-hydroxynaphthalene-1,3-
=
disulfonic acid
>
>
>
4,4′-diazoaminodi(benzene
>
sulfonic acid)
>
>
>
6,6′-oxydi(naphthalene-2-
>
>
sulfonic acid)
>
;
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
2
mg/kg
Mercury Not
more
than
1
mg/kg
Cadmium Not
more
than
1
mg/kg
Aluminium lakes of this colour may be used.
E 120 COCHINEAL, CARMINIC ACID, CARMINES
Synonyms CI
Natural
Red
4
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 Dactylopius 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.

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EN
22.3.2012 Official
Journal
of
the
European
Union L
83/13
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.
Colour Index No 75470
Einecs
Cochineal: 215-680-6; carminic acid: 215-023-3; carmines: 215-724-4
Chemical name 7-β-D-glucopyranosyl-3,5,6,8-tetrahydroxy-1-methyl-9,10-dioxoan
thracene-2-carboxylic acid (carminic acid); carmine is the hydrated
aluminium chelate of this acid
Chemical formula
C 22 H 20 O 13 (carminic acid)
Molecular weight 492,39
(carminic
acid)
Assay Content
not
less
than
2,0
%
carminic
acid
in
the
extracts
containing
carminic acid; not less than 50 % carminic acid in the chelates.
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
E 1%
1cm 139 at peak around 494 nm in dilute hydrochloric acid for
carminic acid
Purity
Arsenic Not
more
than
3
mg/kg
Lead Not
more
than
5
mg/kg
Mercury Not
more
than
1
mg/kg
Cadmium Not
more
than
1
mg/kg
Aluminium lakes of this colour may be used.
E 122 AZORUBINE, CARMOISINE
Synonyms CI
Food
Red
3
Definition Azorubine
consists
essentially
of
disodium
4-hydroxy-3-(4-sulfonato-1-
naphthylazo) naphthalene-1-sulfonate and subsidiary colouring matters
together with sodium chloride and/or sodium sulphate 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

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L 83/14
EN
Official Journal of the European Union
22.3.2012
Einecs 222-657-4
Chemical name Disodium
4-hydroxy-3-(4-sulfonato-1-naphthylazo)
naphthalene-1-
sulfonate
Chemical formula
C 20 H 12 N 2 Na 2 O 7 S 2
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
Appearance of the aqueous solution Red
Identification
Spectrometry Maximum
in
water
at
ca.
516
nm
Purity
Water insoluble matter Not
more
than
0,2
%
Subsidiary colouring matters Not
more
than
1
%
Organic compounds other than
colouring matters:
4-aminonaphthalene-1-sulfonic
acid
9
> Total not more than 0,5 %
>
=
4-hydroxynaphthalene-1-sulfonic
acid
>
>
;
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
2
mg/kg
Mercury Not
more
than
1
mg/kg
Cadmium Not
more
than
1
mg/kg
Aluminium lakes of this colour may be used.
E 123 AMARANTH
Synonyms CI
Food
Red
9
Definition
Amaranth consists essentially of trisodium 2-hydroxy-1-(4-sulfonato-1-
naphthylazo) naphthalene-3,6-disulfonate and subsidiary colouring
matters together with sodium chloride and/or sodium sulphate as the
principal uncoloured components. Amaranth is manufactured by
coupling 4-amino-1-naphthalenesulphonic acid with 3-hydroxy-2,7-
naphthalenedisulphonic acid.

---

EN
22.3.2012 Official
Journal
of
the
European
Union L
83/15
Amaranth is described as the sodium salt. The calcium and the
potassium salt are also permitted.
Colour Index No 16185
Einecs 213-022-2
Chemical name Trisodium
2-hydroxy-1-(4-sulfonato-1-naphthylazo)
naphthalene-3,6-
disulfonate
Chemical formula
C 20 H 11 N 2 Na 3 O 10 S 3
Molecular weight 604,48
Assay Content
not
less
than
85
%
total
colouring
matters,
calculated
as
the
sodium salt
E 1%
1cm 440 at ca. 520 nm in aqueous solution
Description Reddish-brown
powder
or
granules
Appearance of the aqueous solution Red
Identification
Spectrometry Maximum
in
water
at
ca.
520
nm
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
9
>
>
3-hydroxynaphthalene-2,7-
>
>
disulfonic acid
>
>
>
6-hydroxynaphthalene-2-sulfonic
Total not more than 0,5 %
>
acid
=
>
7-hydroxynaphthalene-1,3-
>
disulfonic acid
>
>
>
7-hydroxynaphthalene-1,3-6-
>
>
trisulfonic acid
>
;
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
2
mg/kg
Mercury Not
more
than
1
mg/kg
Cadmium Not
more
than
1
mg/kg
Aluminium lakes of this colour may be used.

---

L 83/16
EN
Official Journal of the European Union
22.3.2012
E 124 PONCEAU 4R, COCHINEAL RED A
Synonyms CI
Food
Red
7;
New
Coccine
Definition Ponceau
4R
consists
essentially
of
trisodium
2-hydroxy-1-(4-sulfonato-
1-naphthylazo) naphthalene-6,8-disulfonate and subsidiary colouring
matters together with sodium chloride and/or sodium sulphate as the
principal uncoloured components. Ponceau 4R is manufactured by
coupling diazotized naphthionic acid to G acid (2-naphthol-6,8-
disulphonic acid) and converting the coupling product to the
trisodium salt.
Ponceau 4R is described as the sodium salt. The calcium and the
potassium salt are also permitted.
Colour Index No 16255
Einecs 220-036-2
Chemical name Trisodium
2-hydroxy-1-(4-sulfonato-1-naphthylazo)
naphthalene-6,8-
disulfonate
Chemical formula
C 20 H 11 N 2 Na 3 O 10 S 3
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
Appearance of the aqueous solution Red
Identification
Spectrometry Maximum
in
water
at
ca.
505
nm
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
9
>
>
>
7-hydroxynaphthalene-1,3-
>
disulfonic acid
>
>
>
3-hydroxynaphthalene-2,7-
> Total not more than 0,5 %
>
disulfonic acid
=
>
6-hydroxynaphthalene-2-sulfonic >
>
acid
>
>
>
7-hydroxynaphthalene-1,3-6-
>
trisulfonic acid
>
>
;
Unsulfonated primary aromatic amines Not
more
than
0,01
%
(calculated
as
aniline)

---

EN
22.3.2012 Official
Journal
of
the
European
Union L
83/17
Ether extractable matter Not
more
than
0,2
%
under
neutral
conditions
Arsenic Not
more
than
3
mg/kg
Lead Not
more
than
2
mg/kg
Mercury Not
more
than
1
mg/kg
Cadmium Not
more
than
1
mg/kg
Aluminium lakes of this colour may be used.
E 127 ERYTHROSINE
Synonyms CI
Food
Red
14
Definition Erythrosine
consists
essentially
of
disodium
2-(2,4,5,7-tetraiodo-3-
oxido-6-oxoxanthen-9-yl) benzoate monohydrate and subsidiary
colouring matters together with water, sodium chloride and/or
sodium sulphate as the principal uncoloured components. Erythrosine
is manufactured by iodination of fluorescein, the condensation product
of resorcinol and phthalic anhydride
Erythrosine is described as the sodium salt. The calcium and the
potassium salt are also permitted.
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
C 20 H 6 I 4 Na 2 O 5 H 2 O
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 pH 7
Description Red
powder
or
granules.
Appearance of the aqueous solution Red
Identification
Spectrometry
Maximum in water at ca. 526 nm at pH 7
Purity
Inorganic iodides Not
more
than
0,1
%
(calculated
as
sodium
iodide)
Water insoluble matter Not
more
than
0,2
%
Subsidiary colouring matters (except Not more than 4,0 %
fluorescein)
Fluorescein Not
more
than
20
mg/kg

---

L 83/18
EN
Official Journal of the European Union
22.3.2012
Organic compounds other than
colouring matters:
Tri-iodoresorcinol Not
more
than
0,2
%
2-(2,4-dihydroxy-3,5-diiodo
Not more than 0,2 %
benzoyl) benzoic acid
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
2
mg/kg
Mercury Not
more
than
1
mg/kg
Cadmium Not
more
than
1
mg/kg
Aluminium Lakes of this colour may be used.
E 129 ALLURA RED AC
Synonyms CI
Food
Red
17
Definition Allura
Red
AC
consists
essentially
of
disodium
2-hydroxy-1-(2-
methoxy-5-methyl-4-sulfonato-phenylazo) naphthalene-6-sulfonate and
subsidiary colouring matters together with sodium chloride and/or
sodium sulphate as the principal uncoloured components. Allura Red
AC is manufactured by coupling diazotized 5-amino-4-methoxy-2-
toluenesulphonic acid with 6-hydroxy-2-naphthalene sulphonic acid
Allura Red AC is described as the sodium salt. The calcium and the
potassium salt are also permitted.
Colour Index No 16035
Einecs 247-368-0
Chemical name Disodium
2-hydroxy-1-(2-methoxy-5-methyl-4-sulfonatophenylazo)
naphthalene-6-sulfonate
Chemical formula
C 18 H 14 N 2 Na 2 O 8 S 2
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 pH 7
Description Dark
red
powder
or
granules
Appearance of the aqueous solution Red
Identification
Spectrometry Maximum
in
water
at
ca.
504
nm

---

EN
22.3.2012 Official
Journal
of
the
European
Union L
83/19
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-naphthalene
Not more than 0,3 %
sulfonic acid, sodium salt
4-amino-5-methoxy-2-methyl
Not more than 0,2 %
benezene sulfonic acid
6,6-oxybis (2-naphthalene
Not more than 1,0 %
sulfonic acid) disodium salt
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
2
mg/kg
Mercury Not
more
than
1
mg/kg
Cadmium Not
more
than
1
mg/kg
Aluminium lakes of this colour may be used.
E 131 PATENT BLUE V
Synonyms CI
Food
Blue
5
Definition Patent
Blue
V
consists
essentially
of
the
calcium
or
sodium
compound
of [4-(α-(4-diethylaminophenyl)-5-hydroxy-2,4-disulfophenyl-methyl
idene)2,5-cyclohexadien-1-ylidene] diethylammonium hydroxide inner
salt and subsidiary colouring matters together with sodium chloride
and/or sodium sulphate and/or calcium sulphate as the principal
uncoloured components.
The potassium salt is also permitted.
Colour Index No 42051
Einecs 222-573-8
Chemical name The
calcium
or
sodium
compound
of
[4-(α-(4-diethylaminophenyl)-5-
hydroxy-2,4-disulfophenyl-methylidene) 2,5-cyclohexadien-1-ylidene]
diethyl-ammonium hydroxide inner salt
Chemical formula Calcium
compound:
C 27 H 31 N 2 O 7 S 2 Ca 1/2
Sodium compound: C 27 H 31 N 2 O 7 S 2 Na
Molecular weight Calcium
compound:
579,72
Sodium compound: 582,67

---

L 83/20
EN
Official Journal of the European Union
22.3.2012
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
Appearance of the aqueous solution Blue
Identification
Spectrometry
Maximum in water at 638 nm at pH 5
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
9
>
3-hydroxy benzoic acid
>
>
> Total not more than 0,5 %
>
3-hydroxy-4-sulfobenzoic acid
=
>
>
N,N-diethylamino benzene
>
sulfonic acid
>
>
;
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
2
mg/kg
Mercury Not
more
than
1
mg/kg
Cadmium Not
more
than
1
mg/kg
Aluminium lakes of this colour may be used.
E 132 INDIGOTINE, INDIGO CARMINE
Synonyms CI
Food
Blue
1
Definition Indigotine
consists
essentially
of
a
mixture
of
disodium
3,3′dioxo-2,2′-
bi-indolylidene-5,5′-disulfonate, and disodium 3,3′-dioxo-2,2′-bi-indo
lylidene-5,7′-disulfonate and subsidiary colouring matters together with
sodium chloride and/or sodium sulphate as the principal uncoloured
components.

---

EN
22.3.2012 Official
Journal
of
the
European
Union L
83/21
Indigotine is described as the sodium salt. The calcium and the
potassium salt are also permitted.
Indigo carmine is obtained by sulphonation of indigo. This is accom
plished by heating indigo (or indigo paste) in the presence of sulphuric
acid. The dye is isolated and subjected to purification procedures.
Colour Index No 73015
Einecs 212-728-8
Chemical name Disodium
3,3′-dioxo-2,2′-bi-indolylidene-5,5′-disulfonate
Chemical formula
C 16 H 8 N 2 Na 2 O 8 S 2
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
Appearance of the aqueous solution Blue
Identification
Spectrometry Maximum
in
water
at
ca.
610
nm
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
9
>
>
>
5-sulfoanthranilic acid
Total not more than 0,5 %
>
=
>
>
Anthranilic acid
>
>
;
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
2
mg/kg

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L 83/22
EN
Official Journal of the European Union
22.3.2012
Mercury Not
more
than
1
mg/kg
Cadmium Not
more
than
1
mg/kg
Aluminium lakes of this colour may be used.
E 133 BRILLIANT BLUE FCF
Synonyms CI
Food
Blue
2
Definition Brilliant
Blue
FCF
consists
essentially
of
disodium
α-(4-(N-ethyl-3-
sulfonatobenzylamino) phenyl)-α-(4-N-ethyl-3-sulfonatobenzylamino)
cyclohexa-2,5-dienylidene) toluene-2-sulfonate and its isomers and
subsidiary colouring matters together with sodium chloride and/or
sodium sulphate as the principal uncoloured components.
Brilliant Blue FCF is described as the sodium salt. The calcium and the
potassium salt are also permitted.
Colour Index No 42090
Einecs 223-339-8
Chemical name Disodium
α-(4-(N-ethyl-3-sulfonatobenzylamino) phenyl)-α-(4-N-ethyl-
3-sulfonatobenzylamino) cyclohexa-2,5-dienylidene) toluene-2-
sulfonate
Chemical formula
C 37 H 34 N 2 Na 2 O 9 S 3
Molecular weight 792,84
Assay Content
not
less
than
85
%
total
colouring
matters,
calculated
as
the
sodium salt
E 1%
1cm 1 630 at ca. 630 nm in aqueous solution
Description Reddish-blue
powder
or
granules
Appearance of the aqueous solution Blue
Identification
Spectrometry Maximum
in
water
at
ca.
630
nm
Purity
Water insoluble matter Not
more
than
0,2
%
Subsidiary colouring matters Not
more
than
6,0
%
Organic compounds other than
colouring matters:
Sum of 2-, 3- and 4-formyl Not more than 1,5 %
benzene sulfonic acids
3-((ethyl)(4-sulfophenyl) amino) Not more than 0,3 %
methyl benzene sulfonic acid
Leuco base Not
more
than
5,0
%

---

EN
22.3.2012 Official
Journal
of
the
European
Union L
83/23
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
2
mg/kg
Mercury Not
more
than
1
mg/kg
Cadmium Not
more
than
1
mg/kg
Aluminium lakes of this colour may be used.
E 140 (i) CHLOROPHYLLS
Synonyms
CI Natural Green 3; Magnesium Chlorophyll; Magnesium Phaeophytin
Definition Chlorophylls
are
obtained
by
solvent
extraction
of
strains
of
edible
plant material, grass, lucerne and nettle. During the subsequent
removal of solvent, the naturally present coordinated 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.
Colour Index No 75810
Einecs
Chlorophylls: 215-800-7, chlorophyll a: 207-536-6, Chlorophyll b:
208-272-4
Chemical name
The major colouring principles are:
Phytyl (13 2 R,17S,18S)-3-(8-ethyl-13 2 -methoxycarbonyl-2,7,12,18-
tetramethyl-13′-oxo-3-vinyl-13 1 -13 2 -17,18-tetrahydrocyclopenta [at]-
porphyrin-17-yl)propionate, (Phaeophytin a), or as the magnesium
complex (Chlorophyll a)
Phytyl (13 2 R,17S,18S)-3-(8-ethyl-7-formyl-13 2 -methoxycarbonyl-
2,12,18-trimethyl-13′-oxo-3-vinyl-13 1 -13 2 -17,18-tetrahydrocyclo
penta[at]-porphyrin-17-yl)propionate, (Pheophytin b), or as the
magnesium complex (Chlorophyll b)
Chemical formula Chlorophyll
a
(magnesium
complex):
C 55 H 72 MgN 4 O 5
Chlorophyll a: C 55 H 74 N 4 O 5
Chlorophyll b (magnesium complex): C 55 H 70 MgN 4 O 6
Chlorophyll b: C 55 H 72 N 4 O 6
Molecular weight Chlorophyll
a
(magnesium
complex):
893,51
Chlorophyll a: 871,22
Chlorophyll b (magnesium complex): 907,49
Chlorophyll b: 885,20

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L 83/24
EN
Official Journal of the European Union
22.3.2012
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 coordinated magnesium
Identification
Spectrometry Maximum
in
chloroform
at
ca.
409
nm
Purity
Solvent residues Acetone
9
>
>
Methyl Ethyl ketone
>
>
>
>
Methanol
> Not more
>
than 50
mg/kg,
> singly or in combination
>
=
Ethanol
>
>
>
Propan-2-ol
>
>
>
>
Hexane
>
>
;
Dichloromethane: Not
more
than
10
mg/kg
Arsenic Not
more
than
3
mg/kg
Lead Not
more
than
5
mg/kg
Mercury Not
more
than
1
mg/kg