Documente Academic
Documente Profesional
Documente Cultură
Whereas the Parliament of India has set out to provide a practical regime of right to
information for citizens to secure access to information under the control of public authorities,
in order to promote transparency and accountability in the working of every public authority,
and whereas the attached publication of the Bureau of Indian Standards is of particular interest
to the public, particularly disadvantaged communities and those engaged in the pursuit of
education and knowledge, the attached public safety standard is made available to promote the
timely dissemination of this information in an accurate manner to the public.
1 +, 1 +
01 ' 5
Jawaharlal Nehru
! $ ' +-
Satyanarayan Gangaram Pitroda
! > 0 B
BharthariNtiatakam
IS 5346 : 1994
(Reaffirmed 2004)
'J.INrf'J 2/ lfRClJ
x:t~<1~ ~ ~- ~
3tR filJ>fUT -
(<;:mT~)
Indian Standard
SYNTHETIC FOOD COLOUR- PREPARATIONS AND
MIXTURES -SPECIFICATION
( Second Revision)
Second Repnnt JANUARY 2006
(Includmg Amendment No I)
e SiS 1994
BUREAU OF INDIAN
MANAK
October 1994
STANDARDS
MARG
Price Group J
( Page 2, Table I ) ~ Substitute 'IS 1699 1995' jill 'IS 16lJ9 1974'
( Page 2, clause 6.1, hne 4 and 5) -
'401151699
1995' for
1994'
(FAD 8)
Pruned at Prablull Offset Press, New DelhI-2
'IS No
7224 1985
(FAD 8)
(FAD 8)
Reprography Unit, BIS, New Delhi, India
FOREWORD
This jndian Standard ( Second Revision) was adopted by the Bureau of Indian Standards after the
draft finalized by the Food Additives Sectional Comrmnee had been approved by the Food and
Agriculture Division Council.
This Standard was first issued 10 1969. It was revised in 1975 with a view to bringing the
standard up to date and to align it with the specifications for baste synthetic food colour Issued by
the FAD/WHO. In that revrsron the scope was widened to cover synthetic food colour mixtures, as well
as suitable quality of diluents and filler materials to be used for manufacture of synthetic food colour
preparations Requirements for mixed oxides and copper were deleted.
This standard is being revised agam taking Into constderatron the specrficanons laid down under EEC
Directives and Canadian Food Laws This revision also Incorporates the five amendments Issued to
the earlier revision as well as method of lest for dye content III food colour preparauons which was
earlier published as IS 6120. In thrs revision, the toler ances of estrmat ed total dye content from the
declared value had been reviewed With a view to reduce these. However, on the baSIS of data collected,
the tolerances JD the case of powder preparanons were retained at the earlier levels, whereas in the case
of hqurd preparations. the negative tolerance was reduced from tbe earher value of 15 percent but
the tolerance on the positive Side was retained at the earlier level.
A limited number of synthetic food colours have been permitted under the Prevennon of Food Adulteration Rules, 1955. Specifications for these basic syntbenc food colours have already been issued by the
Bureau A number of cornbmanons of these colours are prepared WIth or Without diluents and preservatives so as to develop different shades. This standard specifies the requirements of su-ch symhenc
food colour preparations or mrxtures which are meant to be used for Imparting colour In foods
In the preparation of this standard, due considerauon has been given to the Rules prescribed by the
Government of India under Prevention of Food Adulteration Act, 1954. These rules, inter-aha
prescribe:
"All food colours including natural colouring matter and permitted synthetic colours and their
preparations or mixtures. excluding saffron and curcumm shall be sold only under the
DIS Certification Mark.'
Due consideration bas also been given 10 the Standards of Weights and Measures (Packaged Commodities) Rules, 1977 The standard IS, however, subject to resr ncuona Imposed under these wherever
applicable.
For the purpose of deciding whether a particular requirement of this standard IS ccmphed with, the
fina.l value, observed or calculated, expressing the result of a test or analysis, shall be rounded off' In
accordance with IS 2: 1960 'Rules for rounding off numerrcal values t revtsed v, The number of
SlgOincant places retained in the rounded off value should be the same as that of the specified value in
thrs standard.
Indian Standard
SYNTHETIC FOOD COLOUR- PREPARATIONS AND
MIXTURES - SPECIFICATION
( Second Revision)
Tlrtaricacid (confomingto IS 880: 1956)
Glycerine (conforming tn IS 1796: 1986)
ix) Propylene glycol, food grade (confonning
10 IS [3702 , 1993)
x) Acetic "cid. dilute (conformmg 10 IS 695 :
1986)
grade (mnConning 10
xi) Sorbitol. food
IS 4750 , 1968)
xii) Citric acid (conforming 10IS 13186: 1991)
1 SCOPE
vii)
viii)
1 REFERENCES
The rndian Standards given at Annex Aare necessary
adjuncts 10 this slandard.
3 TERMINOLOGY
xiii)
xiv)
xv)
:.1..% Mixturr
A mixture of two or more permitted synthetic food
colours without diluenls and filler D1.Ilerials and meant
to be used for imparting colour to foods.
4 REQIJIREMENTS
4.1 Permitted synthetic food colours used in the colour
preparations or in mixtures shall conConn to tbe
relevant specifications prescribed by tbe Bureau of
xvi)
xvii)
Ethyl acetate
xviii) Starches
xix) Diethyl ether
xx) Etbanol
xxi)
xxii)
xxiii)
xxiv)
xxv)
xxvi)
xxvif)
Indian Standards.
4': The colour preparations eQuid be eirber in the form
of a hqwrd or powder. Powder preparations shall be
reasonably free from lumps and any visible exrraneous/torelgn matter, Liquet preparations shaD be
free from sediments.
4.3 Colour preparauoas or mixture may coatam preservatives 'and stabilizers pennilkd under Prevenuon
4.5 Total
xxvhi)
xxix)
.0...
Dy~
CODteot
IS S346: 1994
1lobIo 1 Umllo
ror .......rtues
( C"""" 4.6 )
Method of Ta:1, Ref
SINo.
IDClauleoC
IS .09: 197..
( I)
(2)
(3)
..
(4)
1.0
10
3.0
IS
40
16
IS
Mark.
5.2.2.1 The use. of the Standald Malk is governed by
the provisions of the Bureau of Indian Standards Act,
1986 and Ibe Rules and Regulations maddbereunder.
The details of conditions under whicb Ihe licence for
tbe use of Standard Mark may be granted to maoufac.
mrers or producers may be obtained from Ihe Bureau
of Indian Standards.
5.1 Packing
The material shall be packed jn glass, mr:laf or
polyethylene containers, or Clrdboard containers
suuably lined with polyethylene or any other suitable
containers as agreed to between the purcbaser and tbe
seller
NOTE - Preparations conranung indigo carmme are
known 10 cerenorare dunng storage Manufacturers
should, therefore, take prealulloru. m tllelr Iormulancn
6 SAMPLING
and packmg
S.z Marking
5.2.J Each oontllincr shall be legibly and indelibly
marked with tbe followmg raformation:
a) The words 'Synthetic Food Colour Preparation'
or 'Synlbelic food Colour Mixture",
b) The names and colour indn, number of the
various food colours and names of other ingredient.. used in tbe preparattcn;
c) Percentage of total symheuc dye content (4.5);
d) List of ingredients 10 descending order of com-
7 TESTS
Unless specified otberwee, pure cbeancals aud dislilted water (see IS 1070: 1992 )sball be employed in
tests.
postnon;
c) Source of manufacture;
f) Dale of menufacnne;
ANNEXA
(Clause 2)
UST OF REFERRED INDIAN STANDARDS
IS No.
lSNo.
1796: 1986
Title
(Jhi.n:J
153: 1985
155: 1982
695: \986
873: 1974
874: 1992
2491: 1972
4750: 1968
5191 : 1993
revinon )
revISIOn )
revision )
B80: 1956
1000: 1989
Tartaric
5719: 1970
first
6795: 1972
thinJ
9971 . 19111
ICK!
Lactose,
commercia!
na
Glycerine (second revision)
reviswn)
1070: 1992
1504: 1974
1679: 1960
1699: 1994
Reagent
grade
water
revision)
Beeswax ( second revuwn )
10500: 1991
11686: 1986
13186: 1991
13702: 1993
ANNEXB
( Clause 4.5 )
DETERMINATION OF TOTAL DYE CONTENTS
R-l PRINCIPLE
8-2,1 CbromBlographic
Sol~cnts
B-1 REAGENTS
IS SJ46 : 1"4
B-3 APPARATUS
8-3.2 Spectrophotometer
A reliabl~ specttopbotomejer, fined with photomultiplier or pbototube with amplif'ler, Ind gllu-ce11s
hiving 1.00 em light path.
8-3.3 MI.....Plpelt<> or AJcb-MkroSyri.."
B-4 PROCEDURE
8-4.1 ldetotlllcation
8-4.1.1 SpoI'Ulg
.---xEI~'1;m
when:
OD
E I S I onl
::
NO"ffiS
.now
1 Following three major fadOlS shall be: taken i nto oonsidenation for Cllculalionof C;.
IS 5346: 1"4
c) Final volume of the elute (whldl should be about 2S
fonnull:
x+bl y + Cl
z -
OD j
+ Y+ C2z - OD 2
Qh + b,.7+ Z -OD?
QJ II:
where
X, ~
Ek.-(Ek,-Ek,Jl.,_k, -x
-----::-~--''''-=-.
k
Ek,-x
where
l.,
.n.n, =
maximum
E511i, E520,
k:
and
8-4.1.4.1 Procedure
Dissolve accurately wergbed quantity 01 tbe food
colour prepantion in water and tben appropriately
dilute witb water or 0.1 N bydrochlonc acrd or O.t N
sodium bydroxide, [0 give a final conceutreticn of
about I mg/IOO ml. Determine lbe optical densities of
Ibis final diluted solution at the wavelengtb maxima of
tbe.component dyes in thIS food-colour preparation, as
revealed by caromarograpby (8-4.1). In case of the
mixture.of Pocceau 4R with canucislae and amaraRth,
1\.;1- fl.2
NOTES
I Only threereadmgs are neces.sllry fur all the calculabOflS_
:1Valoe:;forfixanon pomrfor carmoismem 0 I N sodium
hydroXide were found to be
~'Oluot:l
Carmor"'lII~
5OOm~
490mf!
517 5
m~
1040
Date of Issue
Amend No
Text Affected
Eastern
Telegrams. Manaksanstha
(Common to all offices)
Telephone
23237617
{ 23233841
2337 84 99, 23378561
{ 23378626,233791 20
Northern
Southern
:C
Western
Branches
260 38 43
{ 2609285
22 54 12 16,22541442
{ 225425 19,225423 15
{2832 92 95, 2832 78 58
28327891,28327892