26. Natural colouring matters which may be used.- Except as otherwise provided in the rules the following natural colouring principles whether isolated from natural colours or produced synthetically may be used in or upon any article of food (a) * * * * * (b) (i) Beta-carotene; (ii) Beta-apo 8...........carotenal; (iii) Methyl ester of Beta-apo 1’ carotenoic acid, (iv) Ethyester of Beta-apo 8’ carotenoic acid, (v) Canthaxanthin;) (c) Chlorophyll; (d) Riboflavin (Lactoflavin). (e) Caramel. (f) Annatto. (g) [* * *] (h) Saffron.. (i) Curumin or turmeric. Explanation:-In the preparation of the solution of annatto colour in oil, any edible vegetable oil listed in Appendix B to these rules may be used either singly or in combination and the name of the oil or oils used shall be mentioned on the label as provided in sub-rule (z) of rule 42.
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