Define Contains Permitted Synthetic Food Colour
The coloring matter in foods can be broadly classified into two groups - natural and synthetic cloys. Natural food colors have been in use from prehistoric times. Among the natural coloring matters which may be used, caramel may be used without label declaration. The other natural coloring matter which are permitted are listed herewith. Addition of these has to be declared on the label. These colors may
be isolated from natural sources or may be synthesized. These may be used in any article of food, and are listed as:
ii) Beta-apo-8' carotenal
iii) Methylester of Beta-apo-8' carotenoic acid
iv) Ethylester of Beta-apo-8'carotenoic acid
v) Canthaxanthin
b) Chlorophyll
c) Riboflavin (Lactoflavin)
d) Caramel
e) ' Annatto
f) Saffron, and
g) Curcumin or turmeric
Inorganic coloring matter and pigments are not allowed to be added to any food except titanium dioxide (food grade) is permitted to be added to chewing gum up to a maximum limit of 1 per cent.