Colours in Food Regulations (Northern Ireland) 1996

Regulation 2(1)

SCHEDULE 1 Permitted Colours^a

EC No.	Colour	Colour index Nob or description
Notes
a Aluminium lakes prepared from colours listed in this Schedule are also permitted.
b Colour index numbers are taken from the third edition 1982 of the Colour Index, volumes 1 to 7, 1315. Also amendments 37 to 40 (125), 41 to 44 (127-50), 45 to 48 (130), 49 to 52 (132-50), 53 to 56 (135).
c 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 sugars and which is used for flavouring food (e.g. confectionery, pastry, alcoholic drinks).
E 100	Curcumin	75300
E 101	(i) Riboflavin (ii) Riboflavin-5'-phosphate
E 102	Tartrazine	19140
E 104	Quinoline Yellow	47005
E 110	Sunset Yellow FCF Orange Yellow S	15985
E 120	Cochineal, Carminic acid, Carmines	75470
E 122	Azorubine, Carmoisine	14720
E 123	Amaranth	16185
E 124	Ponceau 4R, Cochineal Red A	16255
E 127	Erythrosine	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
E 140	Chlorophylls and	75810
	Chlorophyllins: (i) Chlorophylls (ii) Chlorophyllins	75815
E 141	Copper complexes of chlorophylls and chlorophyllins: (i) Copper complexes of chlorophylls (ii) Copper complexes of chlorophyllins	75815
E 142	Green S	44090
E 150a	Plain caramelc
E 150b	Caustic sulphite caramel
E 150c	Ammonia caramel
E 150d	Sulphite ammonia caramel
E 151	Brilliant Black BN, Black PN	28440
E 153	Vegetable carbon
E 154	Brown FK
E 155	Brown HT	20285
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'-carotenic acid (C 30)	40825
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	Silver
E 175	Gold
E180	Litholrubine BK

Regulations 3(2) and (3)(b) and 6(3)

SCHEDULE 2 Foods which may not contain added colours, except where specifically provided for in Schedules 3, 4 or 5(The designations used in this Schedule do not prejudice the “carry over” principle in cases where products contain ingredients with legitimate colouring in their own right)

1.  Unprocessed foodstuffs

2.  All bottled or packed waters

3.  Milk, semi-skimmed and skimmed milk, pasteurised or sterilised (including UHT sterilisation) (unflavoured)

4.  Chocolate milk

5.  Fermented milk (unflavoured)

6.  Preserved milks as mentioned in Directive 76/118/EEC(1)

7.  Butter-milk (unflavoured)

8.  Cream and cream powder (unflavoured)

9.  Oils and fats of animal or vegetable origin

10.  Eggs and egg products as defined in Article 2(1) of Directive 89/437/EEC(2)

11.  Flour and other milled products and starches

12.  Bread and similar products

13.  Pasta and gnocchi

14.  Sugar, including all mono- and disaccharides

15.  Tomato paste and canned and bottled tomatoes

16.  Tomato-based sauces

17.  Fruit juice and fruit nectar as mentioned in Directive 93/77/EEC(3) and vegetable juice

18.  Fruit, vegetables (including potatoes) and mushrooms — canned, bottled or dried; processed fruit, vegetables (including potatoes) and mushrooms

19.  Extra jam, extra jelly, and chestnut purée as mentioned in Directive 79/693/EEC(4); crème de pruneaux

20.  Fish, molluscs and crustaceans, meat, poultry and game as well as their preparations, but not including prepared meals containing these ingredients

21.  Cocoa products and chocolate components in chocolate products as mentioned in Directive 73/241/EEC(5)

22.  Roasted coffee, tea, chicory; tea and chicory extracts; tea, plant, fruit and cereal preparations for infusions, as well as mixes and instant mixes of these products

23.  Salt, salt substitutes, spices and mixtures of spices

24.  Wine and other products defined by Regulation (EEC) No. 822/87(6)

25.  Korn, Kornbrand, fruit spirit drinks, fruit spirits, Ouzo, Grappa, Tsikoudia from Crete, Tsipouro from Macedonia, Tsipouro from Thessaly, Tsipouro from Tyrnavos, Eau de vie de marc Marque nationale luxembourgeoise, Eau de vie de seigle Marque nationale luxembourgeoise, London gin, as defined in Regulation (EEC) No. 1576/89(7)

26.  Sambuca, Maraschino and Mistra as defined in Regulation (EEC) No. 1180/91(8)

27.  Sangria, Clarea and Zurra as mentioned in Regulation (EEC) No. 1601/91(9)

28.  Wine vinegar

29.  Foods for infants and young children as mentioned in Directive 89/398/EEC(10) including foods for infants and young children not in good health

30.  Honey

31.  Malt and malt products

32.  Ripened and unripened cheese (unflavoured)

33.  Butter from sheep and goats' milk

Regulation 3(3)

SCHEDULE 3 Foods to which only certain permitted colours may be added

Column 1	Column 2	Column 3
Food	Permitted colour	Maximum level
Malt bread	E 150a Plain caramel	quantum satis
	E 150b Caustic sulphite caramel	quantum satis
	E 150c Ammonia caramel	quantum satis
	E 150d Sulphite ammonia caramel	quantum satis
Beer Cidre bouché	E 150a Plain caramel	quantum satis
	E 150b Caustic sulphite caramel	quantum satis
	E 150c Ammonia caramel	quantum satis
	E 150d Sulphite ammonia caramel	quantum satis
Butter (including reduced-fat butter and concentrated butter)	E 160a Carotenes	quantum satis
Margarine, minarine, other fat emulsions, and fats essentially free from water	E 160a Carotenes	quantum satis
	E 100 Curcumin	quantum satis
	E 160b Annatto, Bixin, Norbixin	10 mg/kg
Sage Derby cheese	E 140 Chlorophylls Chlorophyllins	quantum satis
	E141 Copper complexes of chlorophylls and chlorophyllins	quantum satis
Ripened Orange, Yellow and broken- white cheese; unflavoured processed cheese	E 160a Carotenes	quantum satis
	E 160c Paprika extract, Capsanthin, Capsorubin	quantum satis
	E 160b Annatto, Bixin, Norbixin	15 mg/kg
Red Leicester cheese	E 160b Annatto, Bixin, Norbixin	50 mg/kg
Mimolette cheese	E 160b Annatto, Bixin, Norbixin	35 mg/kg
Morbier cheese	E 153 Vegetable carbon	quantun satis
Red marbled cheese	E 120 Cochineal, Carminic acid, Carmines	125 mg/kg
	E 163 Anthocyanins	quantum satis
Vinegar	E 150a Plain caramel	quantum satis
	E 150b Caustic sulphite caramel	quantum satis
	E 150c Ammonia caramel	quantum satis
	E 150d Sulphite ammonia caramel	quantum satis
Whisky Whiskey, grain spirit, (other than Korn or Kornbrand or Eau de vie de seigle Marque nationale luxembourgeoise), wine spirit, rum, Brandy, Weinbrand, grape marc, grape marc spirit (other than Tsikoudia and Tsipouro and Eau de vie de marc Marque nationale luxembourgeoise), Grappa invecchiata, Bagaceira velha as mentioned in Regulation (EEC) No. 1576/89	E 150a Plain Caramel	quantum satis
	E 150b Caustic sulphite caramel	quantum satis
	E 150c Ammonia caramel	quantum satis
	E 150d Sulphite ammonia caramel	quantum satis
Aromatized wine- based drinks (except bitter soda) and aromatized wines as mentioned in Regulation (EEC) No. 1601/91	E 150a Plain caramel	quantum satis
	E 150b Caustic sulphite caramel	quantum satis
	E 150c Ammonia caramel	quantum satis
	E 150d Sulphite ammonia caramel	quantum satis
Americano	E 150a Plain caramel	quantum satis
	E 150b Caustic sulphite caramel	quantum satis
	E 150c Ammonia caramel	quantum satis
	E 150d Sulphite ammonia caramel	quantum satis
	E 163 Anthocyanins	quantum satis
	E 100 Curcumin	} 100 mg/l (individually or in combination)
	E 101 (i) Riboflavin
	(ii) Riboflav in-5'-phosphate
	E 102 Tartrazine
	E 104 Quinoline Yellow
	E 120 Cochineal, Carminic acid, Carmines
	E 122 Azorubine, Carmoisine
	E 123 Amaranth
	E 124 Ponceau 4R
Bitter soda, bitter vino as mentioned in Regulation (EEC) No. 1601/91	E 150a Plain caramel	quantum satis
	E 150b Caustic sulphite caramel	quantum satis
	E 150c Ammonia caramel	quantum satis
	E 150d Sulphite ammonia caramel	quantum satis
	E 100 Curcumin	} 100 mg/l (individually or in combination)
	E 101 (i) Riboflavin
	(ii) Riboflavin-5'-phosphate
	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 123 Amaranth
	E 124 Ponceau 4R, Cochineal Red A
	E 129 Allura Red AC
Liqueur wines and quality liqueur wines produced in specified regions	E 150a Plain caramel	quantum satis
	E 150b Caustic sulphite caramel	quantum satis
	E 150c Ammonia caramel	quantum satis
	E 150d Sulphite ammonia caramel	quantum satis
Vegetables in vinegar, brine or oil (excluding olives)	E 101 (i) Riboflavin	quantum satis
	(ii) Riboflavin-5'-phosphate
	E 140 Chlorophylls, Chlorophyllins	quantum satis
	E 150a Plain caramel	quantum satis
	E 150b Caustic sulphite caramel	quantum satis
	E 150c Ammonia caramel	quantum satis
	E 150d Sulphite ammonia caramel	quantum satis
	E 141 Copper complexes of chlorophylls and chlorophyllins	quantum satis
	E 160a Carotenes:
	(i) Mixed carotenes	quantum satis
	(ii) Beta-carotene
	E 162 Beetroot Red, betanin	quantum satis
	E 163 Anthocyanins	quantum satis
Extruded, puffed and/or fruit-flavoured breakfast cereals	E 150c Ammonia caramel	quantum satis
	E 160a Carotenes	quantum satis
	E 160b Annatto, Bixin, Norbixin	25 mg/kg
	E 160c Paprika extract, Capsanthin, Capsorubin	quantum satis
Fruit-flavoured breakfast cereals	E 120 Cochineal, Carminic acid Carmines	} 200 mg/kg (individually or in combination)
	E 162 Beetroot Red, betanin
	E 163 Anthocyanins
Jam, jellies and marmalades as mentioned in Directive 79/693/EEC and other similar fruit preparations including low calorie products	E 100 Curcumin	quantum satis
	E 140 Chlorophylls and chlorophyllins	quantum satis
	E 141 Copper complexes of chlorophylls and chlorophyllins	quantum satis
	E 150a Plain caramel	quantum satis
	E 150b Caustic sulphite caramel	quantum satis
	E 150c Ammonia caramel	quantum satis
	E 150d Sulphite ammonia caramel	quantum satis
	E 160a Carotenes:
	(i) Mixed carotenes	quantum satis
	(ii) Beta-carotene
	E 160c Paprika extract, Capsanthin, Capsorubin	quantum satis
	E 162 Beetroot Red, betanin	quantum satis
	E 163 Anthocyanins	quantum satis
	E 104 Quinoline Yellow	} 100 mg/kg (individually or in combination)
	E 110 Sunset Yellow
	E 120 Cochineal, Carminic acid, Carmines
	E 124 Ponceau 4R, Cochineal Red A
	E 142 Green S
	E 160d Lypcopene
	E 161b Lutein
Sausages, pâtés and terrines	E 100 Curcumin	20 mg/kg
	E 120 Cochineal, Carminic acid, Carmines	100 mg/kg
	E 150a Plain caramel	quantum satis
	E 150b Caustic sulphite caramel	quantum satis
	E 150c Ammonium caramel	quantum satis
	E 150d Sulphite ammonia caramel	quantum satis
	E 160a Carotenes	20 mg/kg
	E 160c Paprika extract, Capsanthin, Capsorubin	10 mg/kg
	E 162 Beetroot Red, betanin	quantum satis
Luncheon meat	E 129 Allura Red	25 mg/kg
Breakfast sausages with a minimum cereal content of 6% Burger meat with a minimum vegetable and/or cereal content of 4%	E 129 Allura Red AC	25 mg/kg
	E 120 Cochineal, Carminic acid, Carmines	100 mg/kg
	E 128 Red 2G	20 mg/kg
	E 150a Plain caramel	quantum satis
	E 150b Caustic sulphite caramel	quantum satis
	E 150c Ammonia caramel	quantum satis
	E 150d Sulphite ammonia caramel	quantum satis
Chorizo sausage Salchichon	E 120 Cochineal, Carminic Acid, Carmines	200 mg/kg
	E 124 Ponceau 4R, Cochineal Red A	250 mg/kg
Sobrasada	E 110 Sunset Yellow FCF	135 mg/kg
	E 124 Ponceau 4R, Cochineal Red A	200 mg/kg
Pasturmas (edible external coating)	E 100 Curcumin	quantum satis
	E 101 (i) Riboflavin	quantum satis
	(ii) Riboflavin-5'-phosphate
	E 120 Cochineal, Carminic acid, Carmines	quantum satis
Dried potato granules and flakes	E 100 Curcumin	quantum satis
Processed mushy and garden peas (canned)	E 102 Tatrazine	100 mg/kg
	E 133 Brilliant Blue FCF	20 mg/kg
	E 142 Green S	10 mg/kg

Regulation 3(3) and (4)

SCHEDULE 4 Colours permitted for use in certain foods only

Column 1	Column 2	Column 3
Permitted colour	Food	Maximum level
E 123 Amaranth	Americano	100 mg/l (but see the entry for Americano in Schedule 3)
	Aperitif wines, spirit drinks including products with less than 15% alcohol by volume	30 mg/l
	Bitter soda, bitter vino as mentioned in Regulation (EEC) No. 1601/91	100 mg/l (but see the entry for bitter soda, bitter vino in Schedule 3)
	Fish roe	30 mg/kg
E 127 Erythrosine	Cocktail cherries and candied cherries	200 mg/kg
	Bigarreaux cherries in syrup and in cocktails	150 mg/kg
E 128 Red 2G	Breakfast sausages with a minimum cereal content of 6% Burger meat with a minimum vegetable and/or cereal content of 4%	} 20 mg/kg
E 154 Brown FK	Kippers	20 mg/kg
E 161g Canthaxanthin	Saucisses de Strasbourg	15 mg/kg
E 173 Aluminium	External coating of sugar confectionery for the decoration of cakes and pastries	quantum satis
E 174 Silver	External coating of confectionery	quantum satis
	Decoration of chocolates	quantum satis
	Liqueurs	quantun satis
E 175 Gold	External coating of confectionery	quantum satis
	Decoration of chocolates	quantum satis
	Liqueurs	quantum satis
E 180 Litholrubine BK	Edible cheese rind	quantum satis
E 160b Annatto, Bixin, Norbixin	Margarine, minarine, other fat emulsions, and fats essentially free from water	10 mg/kg
	Decorations and coatings	20 mg/kg
	Fine bakery wares	10 mg/kg
	Edible ices	20 mg/kg
	Liqueurs, including fortified beverages with less than 15% alcohol by volume	10 mg/l
	Flavoured processed cheese	15 mg/kg
	Ripened Orange, Yellow and broken-white cheese, Unflavoured processed cheese	15 mg/kg
	Desserts	10 mg/kg
	“Snacks”: dry, savoury potato, cereal or starch-based snack products:
	— Extruded or expanded savoury snack products	20 mg/kg
	— Other savoury snack products and savoury coated nuts	10 mg/kg
	Smoked fish	10 mg/kg
	Edible cheese rind and edible casings	20 mg/kg
	Red Leicester cheese	50 mg/kg
	Mimolette cheese	35 mg/kg
	Extruded, puffed and/or fruit-flavoured breakfast cereals	25 mg/kg

Regulation 3(3)

SCHEDULE 5 Further permitted colours in certain foods

Part I

The following colours may be used, in each case at quantum satis, in foods listed in Part III of this Schedule and in any food other than one listed in Schedules 2 and 3.

• E 101 (i) Riboflavin

• (ii) Riboflavin-5'-phosphate

• E 140 Chlorophylls and chlorophyllins

• E 141 Copper complexes of chlorophylls and chlorophyllins

• E 150a Plain caramel

• E 150b Caustic sulphite caramel

• E 150c Ammonia caramel

• E 150d Sulphite ammonia caramel

• E 153 Vegetable carbon

• E 160a Carotenes

• E 160c Paprika extract, capsanthin, capsorubin

• E 162 Beetroot Red, betanin

• E 163 Anthocyanins

• E 170 Calcium carbonate

• E 171 Titanium dioxide

• E 172 Iron oxides and hydroxides

Part II

The following colours may be used singly or in combination in the foods listed in Part III of this Schedule, in each case up to the maximum level specified for such food. However, for non-alcoholic flavoured drinks, edible ices, desserts, fine bakery wares and confectionery, the colours may be used up to the limit indicated in Part III but the quantities of each of the colours E 110, E 122, E 124 and E 155 may not exceed 50 mg/kg or mg/l:

• 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 Allura Red AC

• E 131 Patent Blue V

• E 132 Indigotine, Indigo carmine

• E 133 Brilliant Blue FCF

• E 142 Green S

• E 151 Brilliant Black BN, Black PN

• E 155 Brown HT

• E 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

Part III

Food	Maximum level
Non-alcoholic flavoured drinks	100 mg/l
Candied fruits and vegetables, Mostarda di frutta	200 mg/kg
Preserves of red fruits	200 mg/kg
Confectionery	300 mg/kg
Decorations and coatings	500 mg/kg
Fine bakery wares (e.g. viennoiserie, biscuits, cakes and wafers)	200 mg/kg
Edible ices	150 mg/kg
Flavoured processed cheese	100 mg/kg
Desserts including flavoured milk products	150 mg/kg
Sauces, seasoning (for example, curry powder, tandoori), pickles, relishes, chutney and piccalilli	500 mg/kg
Mustard	300 mg/kg
Fish paste and crustacean paste	100 mg/kg
Pre-cooked crustaceans	250 mg/kg
Salmon substitutes	500 mg/kg
Surimi	500 mg/kg
Fish roe	300 mg/kg
Smoked fish	100 mg/kg
“Snacks” dry, savoury potato, cereal or starch-based snack products:
— Extruded or expanded savoury snack products	200 mg/kg
— Other savoury snack products and savoury coated nuts	100 mg/kg
Edible cheese rind and edible casings	quantum satis
Complete formulae for weight control intended to replace total daily food intake or an individual meal	50 mg/kg
Complete formulae and nutritional supplements for use under medical supervision	50 mg/kg
Liquid food supplements/dietary integrators	100 mg/l
Solid food supplements/dietary integrators	300 mg/kg
Soups	50 mg/kg
Meat and fish analogues based on vegetable proteins	100 mg/kg
Spirituous beverages (including products less than 15% alcohol by volume) except any mentioned in Schedule 2 or 3	200 mg/l
Aromatized wines, aromatized wine-based drinks and aromatized wine-product cocktails as mentioned in Regulation (EEC) No. 1601/91, except any mentioned in Schedule 2 or 3	200 mg/l
Fruit wines (still or sparkling) Cider (except cidre bouché) and perry Aromatized fruit wines, cider and perry	200 mg/l

Regulation 12(1)

SCHEDULE 6 Revocations

Column 1	Column 2	Column 3
Regulations and order revoked	References	Extent of revocation
The Colouring Matter in Food Regulations (Northern Ireland) 1973	S.R. 1973 No. 466	The whole Regulations
The Colouring Matter in Food (Amendment) Regulations (Northern Ireland) 1975	S.R. 1975 No. 283	The whole Regulations
The Colouring Matter in Food (Amendment) Regulations (Northern Ireland) 1976	S.R. 1976 No. 382	The whole Regulations
The Colouring Matter in Food (Amendment) Regulations (Northern Ireland) 1979	S.R. 1979 No. 49	The whole Regulations
The Lead in Food Regulations (Northern Ireland) 1979	S.R. 1979 No. 407	In Schedule 2, the reference to the Colouring Matter in Food Regulations (Northern Ireland) 1973
The Food (Revision of Penalties and Mode of Trial) Regulations (Northern Ireland) 1987	S.R. 1987 No. 38	In Schedule 1, the reference to the Colouring Matter in Food Regulations (Northern Ireland) 1973
The Colouring Matter in Food (Amendment) Regulations (Northern Ireland) 1987	S.R. 1987 No. 471	The whole Regulations
The Food Safety (Northern Ireland) Order 1991 (Consequential Modifications) Order (Northern Ireland) 1991	S.R. 1991 No. 203	In Part I of Schedule 1 and in Schedules 2, 3, 5 and 6, the references to the Colouring Matter in Food Regulations (Northern Ireland) 1973
The Food Safety (Exports) Regulations (Northern Ireland) 1991	S.R. 1991 No. 344	In the Schedule, the reference to the Colouring Matter in Food Regulations (Northern Ireland) 1973
The Food Additives Labelling Regulations (Northern Ireland) 1992	S.R. 1992 No. 417	Regulation 7(1)

(1)

O.J. No. L24, 30.1.76, p. 49

(2)

O.J. No. L212, 27.7.89, p. 87

(3)

O.J. No. L224, 30.9.93, p. 23

(4)

O.J. No. L205, 13.8.79, p. 5

(5)

O.J. No. L228, 16.8.73, p. 23

(6)

O.J. No. L84, 27.3.87, p. 1

(7)

O.J. No. L160, 12.6.89, p. 1

(8)

O.J. No. L115, 8.5.91, p. 5

(9)

O.J. No. L149, 14.6.91, p. 1

(10)

O.J. No. L186, 30.6.89, p. 27