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Communiqué on Colours Used in Foodstuffs

Authorization Law: Turkish Food Codex

The Official Gazette: 25.08.2002-24857

Communication No : 2002/55

Objective

Article 1- The objective of this Communiqué is to determine the provisions relating to the use and labelling of colours in foodstuffs.

Scope

Article 2- This Communiqué covers the colours, the use of which has been authorized, as well as their use in foodstuffs.

Legal Basis

Article 3-This Communiqué has been prepared in accordance with the “Turkish Food Codex Regulation” published in the OfficialGazette, dated 16/11/1997 and no.23172.

Definitions

Article 4 –In this Communiqué;

Colours: mean substances which are added to foodstuffs to enhance or restore colour and which are not normally consumed as foodstuffs or not normally used as main ingredient in food.

Quantum Satis/ QS: means that no maximum level has been determined,

The definition of unprocessed food within the scope of this Communiqué means which have not undergone any treatment resulting in a change in their natural structure, whether they are divided, parted, boned, peeled, cleaned, selected, milled, cut, minced, trimmed, frozen, deep frozen, chilled, packed or not.

Use of Colours

Article 5- The provisions related to the use of colours are given below:

a) The substances obtained from foodstuffs and other sources obtained by physical and/or chemical extraction and by selective extraction of the pigments that does not contain other nutritive or aromatic constituents, are considered as colours within the scope of this Communiqué. However, the substances such as paprika, turmeric and saffron which are used in manufacture of foodstuffs because of their aromatic and nutritive properties, but the secondary effect of which is to add colour, shall not be considered as colours.

b) Colours used on the inedible external parts of foodstuffs, such as cheese coatings, sausage casings, shall not be considered as colours.

c) Only the substances specified in Annex-1 may be used as colours in foodstuffs.

d) The use of colours is authorized only in the foodstuffs listed in Annex-3, Annex-4 and Annex-5 and only under the conditions specified in the annexes. Colours may be used in accordance with the Communiqué on Foodstuffs For Special Nutritional Uses, in the same food substances which are produced for special use and which are specifed in these annexes.

e) Unless specified in Annex-3, Annex-4 and Annex-5, colours may not be used in the foodstuffs that are listed in Annex-2.

f) The provision that prohibits the use of colours in food substances listed in Annex-2, does not constitute an obstacle for the colours that come from the components to be carried into the food substance.

g) Colours that are for certain uses only shall conform with Annex-4.

h) In general, colours used in foodstuffs and their usage conditions shall conform with Annex-5.

i) Colours specified as quantum satis/QS in annexes, in conformity with the good manufacturing practice – GMP, must not be more than the amount necessary for intended purpose and the consumer must not be mislead.

j) The maximum amounts indicated in the annexes are values in the products that have been prepared ready for consumption according to the instructions for use and they refer to the quantitites of colouring principle contained in the colouring preparation.

k) For marking of meat and meat products, only E155 Brown HT, E133 Brilliant blue FCF or E129 Allura red AC or an appropriate mixture of E133 Brilliant blue FCF and E129 Allura red AC may be used.

l) Only those colours listed in Annex-1 may be used for the decorative colouring of eggshells or for the stamping of eggshells.

m) Only those colours listed in Annex-1, except E123, E127, E128, E154, E160b, E161g, E173 and E180 may be sold directly to consumers.

n) Except the foodstuffs listed in Annex-2, the colour the use of which is permitted in one of the ingredients of the compound foodstuff may also be authorized for use in that foodstuff.

o) If a foodstuff is used only in the preparation of a compound foodstuff, the presence of a colour in that foodstuff is permissible to such an extent that the same foodstuff conforms to the provisions of this Communiqué.

Packaging and Labelling-Marking

Article 6- The following information shall be stated on the packages and/or labels of colours in a legible and indelible way:

The name or the trade name and adddress of the manufacturer or packager or vendor firm.

The name of the colour and its EC code,

If the substance is as a mixture, the name, EC code and the position in decreasing weight order of each colour,

If various substances or food components have been introduced to the colour in order to facilitate its dilution, dissolving, standardization, sale or storage, the name, intended use of the introduced substance and the position of each component in decreasing weight order,

The statement “For use in food” or another statement indicating that it will be used in food,

If necessary, special conditions for storage and use,

Instruction for use,

Lot or serial number,

Net weight,

Percentages of components of which the usage in food is restricted,

If colour is of animal origin, the species of the animal from which it has been obtained,

Date of production,

Expiry date in compliance with the Section on Labelling of the Turkish Food Codex Regulation.

Methods of Sampling and Analysis

Article 7- The rules specified in the section of Methods of Sampling and Analysis of the Turkish Food Codex Regulation shall be applied while taking samples from the products covered by this Communiqué. Samples should be analysed according to internationally accepted methods.

Registration and Inspection

Article 8- The establishments that produce and sell the products covered by this Communiqué shall comply with the provisions of this Communiqué during registration and allowance, importation, control and inspection. The establishments that do not comply with these provisions will be subject to legal proceedings according to the provisions of the Decree Law No.560 on Production, Consumption and Inspection of Foods.

Inspection

Article 9- The implementation of the provisions of this Communiqué are inspected by the Ministry of Agriculture and Rural Affairs and the Ministry of Health according to the Decree Law No.560.

Compliance with European Union

Article 10- This Communiqué has been prepared within the framework of compliance with European Union, taking into account the European Parliament and Council Directive 94/36/EC on “Colours For Use in Foodstuffs”.

Provisional Article 1- Presently active establishments which produce and sell the products within the scope of this Communiqué are obliged to obey the provisions of this Communiqué within 1 year after the date of its publication.

Enforcement

Article 11- This Communiqué enters into force on the date of publication.

Execution

Article 12- The provisions of this Communiqué are executed by the Minister of Agriculture and Rural Affairs and the Minister of Health.

ANNEX 1

Permitted Food Colours

Explanation: Aluminium lakes prepared from mixture of colours listed in this annex are authorized.

EC Code	Common Name	Colour index number or description
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	15985
	Orange yellow S
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	75815
	(i)Chlorophylls (ii) Chlorophyllins
E 141	Copper complexes of chlorophylls and chlorophyllins	75815
	(i) Copper complexes of chlorophylls (ii) Copper complexes of chlorophyllins
E 142	Green S	44090
E 150a	Plain Caramel (1)
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 Capsanthine, Capsorubin
E 160d	Lycopene
E 160e	Beta-apo-8’carotenal (C30)	40820
E 160f	Ethyl ester of Beta-apo-8’-carotenic acid (C30)	40825
E 161b	Lutein
E 161g	Canthaxanthin
E 162	Beet root red, Betanin	Prepared by physical means from fruits and vegetables
E 163	Anthocyanins	77220
E 170	Calcium carbonate	77891
E 171	Titanium dioxide	77491
E 172	Iron oxides and hydroxides	77492
E 173	Aluminium	77499
E 174	Silver
E 175	Gold
E 180	Lithol rubine BK

¹The 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.

ANNEX 2

Foodstuffs Which May Not Contain Added Colours
Except Where Specifically Provided For In ANNEX-3, ANNEX-4 or ANNEX-5

Colours shall be used in the following foodstuffs except for in the ones specified in Annex-3, Annex-4 or Annex-5:

Raki,

Unprocessed foodstuffs,

Milk, semi-skimmed and skimmed, pasteurized or UHT or sterilized, unflavoured milk,

Chocolate milk

Unflavoured fermented milk,

Condensed milk and milk powder,

Unflavoured butter milk,

Unflavoured cream and cream powder,

Oils and fat of animal or vegetable origin,

Eggs and egg products,

Flour and similar milled products and starches,

Bread and similar products,

Pasta and gnocchi,

Sugars including all mono and disaccharides,

Tomato paste and canned tomatoes,

Tomato based sauces,

Fruit juice, fruit nectar,

Vegetables including potatoes, fruits and mushrooms, canned or dried, processed fruit, vegetables and mushrooms,

Extra jam, extra jelly and extra chestnut purée,

Fish, crustaceans, molluscs, meat, poultry and game as well as their preparations, excluding the meals that contain these,

Cocoa products and chocolate component in chocolate products,

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,

Salt, salt substitutes, spices and spice mixtures,

Wines,

Fruit spirit drinks, fruit spirits,

Wine vinegar,

Foods for infants and young children including foods for infants and young children not in good health,

Honey,

Malt and malt products,

Ripened and unripened un flavoured cheese,

Butter from goat and sheep milk.

ANNEX 3

Foodstuffs To Which Only Certain Permitted
Colours May Be Added

Foodstuffs	Permitted Colour	Maximum Level
Malt bread	E 150a Plain caramel E 150b Caustic sulphite caramel E 150c Ammonia caramel E 150d Sulphite ammonia, caramel	QS
Beer Cidre bouche	E 150a Caramel E 150b Caustic sulphite caramel E 150c Ammonia caramel E 150d Sulphite ammonia, caramel	QS
Butter (including reduced fat butter and concentrated butter)	E 160a Carotenes	QS
Margarine, minarine and other fat emulsions	E 160a Carotenes E 100 Curcumin E 160b Annatto, Bixin, Norbixin	QS QS 10mg/kg
Ripened orange, yellow and broken-white cheese, unflavoured processed cheese,	E 160a Carotenes E 160c Paprika extract E 160b Annatto, Bixin, norbixin	QS 15 mg/kg
Vinegar	E 150a Caramel E 150b Caustic sulphite caramel E 150c Ammonia caramel E 150d Sulphite ammonia, caramel	QS
Whisky, cereal alcohol	E 150a Caramel E 150b Caustic sulphite caramel E 150c Ammonia caramel E 150d Sulphite ammonia, caramel	QS
Aromatized wine based drinks (except bitter soda) and aromatized wines	E 150a Caramel E 150b Caustic sulphite caramel E 150c Ammonia caramel E 150d Sulphite ammonia, caramel	QS
Bitter soda	E 150a Caramel E150b Caustic sulphite caramel E 150c Ammonia caramel E 150d Sulphite ammonia, caramel E 100 Curcumine E 101 (i) Riboflavin (ii) Riboflavin-5’- phosphate E 102 Tartrazine E 104 Quinoline yellow E 110 Sunset yellow Orange yellow S E 120 Cochineal, carminic acid, carmines E 122 Azorubine, carmoisine E 123 Amaranth E 124 Ponceau 4R, cochineal E 129 Allura red AC	QS 100 mg/l individually or in combination
Liqueur wines and quality liqueur wines produced in specified regions	E 150a Caramel E 150b Caustic sulphite caramel E 150c Ammonia caramel E 150d Sulphite ammonia, caramel	QS
Vegetables in vinegar, brine and oil (excluding olives)	E 101 (i) Riboflavin (ii) Riboflavin- 5’-phosphate E 140 Chlorophylls, chlorophyllins E 141 Copper complexes of chlorophylls and chlorophyllins E 150a Caramel E 150b Caustic sulphite caramel E 150c Ammonia caramel E 150d Sulphite ammonia, caramel E 160a Carotenes: (I) Mixed carotenes (II) Beta-carotene E 162 Beet root red, betanin E 163 Anthocyanins	QS
Extruded breakfast cereals which are puffed and/or fruit flavoured cereals	E 150c Ammonia caramel E 160a Carotenes E 160b Annatto, bixin, norbixin E 160c Paprika extract, capsanthine, capsorubin	QS QS 25 mg/kg QS
Fruit flavoured breakfast cereals	E 120 Cochineal, carminic acid, carmines E 162 Beet root red, betanine E 163 Anthocyanines	200 mg/kg (individually or in combination)
Jam, jellies and marmalades and similar fruit preparations including low calorie products	E 100 Curcumine E 140 Chlorophilles, chlorophyllins E 141 Copper complexes of chlorophylles and chlorophyllins E 150a Caramel E 150b Caustic sulphite caramel E 150c Ammonia caramel E 150d Sulphite ammonia caramel E 160a Carotenes: (I) Mixed carotenes (II) Beta-carotene E 160c Paprika extract, capsanthin, capsorubin E 162 Beet root red, betanin E 163 Anthocyanins	QS
	E 104 Quinoline yellow E 110 Sunset yellow E 120 Cochineal, carminic acid, carmines E 124 Ponceau 4R, cochineal E 142 Green S E 160d Lycopene E 161b Lutein	100 mg/k ( individually or in combination)
Sausages and pâtés	E 100 Curcumin E 120 Cochineal, carminic acid, carmines E 150a Caramel E 150b Caustic sulphite caramel E 150c Ammonia caramel E 150d Sulphite ammonia caramel E 160a Carotenes E 160c Paprika extract, capsanthine, capsorubin E 162 Beet root red, betanin	20mg/kg 100mg/kg QS QS QS QS 20 mg/kg 10 mg/kg QS
Breakfast sausages (which contain a minimum cereal content of %6) Burger meat (which contain a minimum vegetables and/or cereal content of 4%)	E 129 Allura red AC E 120 Cochineal, carminic acid, carmines E 150a Caramel E 150b Caustic sulphite caramel E 150c Ammonia caramel E 150d Sulphite ammonia caramel	25 mg/kg 100 mg/kg QS QS QS QS
Pasturmas (edible external coating)	E 100 Curcumin E 101 (i) Riboflavin (ii)Riboflavin-5’- phosphate E 120 Cochineal, carminic acid, carmines	QS
Dried potato granules and flakes	E 100 Curcumin	QS
Canned peas	E 102 Tartrazine E 133 Brilliant blue E 142 Green S	100 mg/kg 20 mg/kg 10 mg/kg

ANNEX 4

Colours Permitted For Certain Uses Only

EC Code and the name of the Colour	Foodstuff	Maximum Level
E 123 Amaranth	Aperitif wines, spirit drinks including products with less than 15% alcohol by volume Fish roe	30 mg/l 30 mg/l
E 127 Erythrosine	Cocktail cherries and candied cherries Bigarreaux cherries (in syrup or in cocktail)	200 mg/kg 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 20 mg/kg
E 154 Brown FK	Kippers	20 mg/kg
E 161 g Canthaxanthin	Saucisses de Strasbourg	15 mg/kg
E 173 Aluminium	External coating of sugar confectionary for decoration of cakes and pastries	QS
E 174 Silver	External coating of confectionary Decoration of chocolates Liqueurs	QS
E 175 Gold	External coating of confectionary Decoration of chocolates Liqueurs	QS
E 180 Lithol rubine BK	Edible cheese rind	QS
E 160b Annatto, Bixin, Norbixin	Ripened yellow, orange and broken-white unflavourd cheese Unflavoured processed cheese Flavoured processed cheese Mimolette cheese Red Leicester cheese Margarine, minarine and other fat emulsions and fats essentially free from water Food decorations and coatings Fine bakery wares Edible ices Liqueurs (including fortified beverages with less than 15% alcohol by volume) Desserts Smoked fish Edible cheese rind and edible casings Snacks: dry, savoury potato, cereal or starch based snack products: -Extruded or expanded savoury snack products -Other savoury snack products Extruded, puffed and/or fruit flavoured breakfast cereals	15 mg/kg 15 mg/kg 15 mg/kg 35 mg/kg 50 mg/kg 10 mg/kg 20 mg/kg 10 mg/kg 20 mg/kg 10 mg/l 10 mg/kg 10 mg/kg 20 mg/kg 20 mg/kg 10 mg/kg 25 mg/kg

ANNEX 5

Colours Permitted In Foodstuffs
Other Than Those Mentioned in ANNEX-2 and ANNEX-3

First Part

The following colours may be used in the foodstuffs mentioned in the second part of this annex and in all the foodstuffs other than those listed in Annex-2 and Annex-3 at quantum satis.

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, capsanthine, capsorubine

E 162	Beet root red, Betanin

E 163	Anthocyanins

E 170	Calcium carbonate

E 171	Titanium dioxide

E 172	Iron oxides and hydroxides

Second Part

The following colours may be used singly or in combination in followings foodstuffs, up to the maximum level mentioned in the table. However, for non-alcoholic flavoured drinks, edible ices, desserts, fine bakery wares and confectionary colours may be used up to the level mentioned in the relevant table, but the quantities of each of the colours with the codes E 110, E 122, E 124 and E155 may not exceed 50 mg/kg or 50 mg/l.

E 100	Curcumine

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 (C30)

E 160f	Ethyl ester of beta-apo-8’-carotenic acid (C30)

E 161b	Lutein

Foodstuffs	Maximum Level
Non alcoholic unflavoured drinks	100 mg/l
Candied fruit and vegetables	200 mg/kg
Preserves of red fruits	200 mg/kg
Confectionary	300 mg/kg
Decorations and coatings	500 mg/kg
Fine bakery wares	200 mg/kg
Edible ices	150 mg/kg
Flavoured processed cheese	100 mg/kg
Desserts including flavoured milk products	150 mg/kg
Sauces, seasonings, pickles	500 mg/kg
Mustard	300 mg/kg
Fish paste and crustacean paste	100 mg/kg
Precooked 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 -Other savoury snack products	200 mg/kg 100 mg/kg
Edible cheese rind and edible casings	QS
Complete formulae for weight control, intended to replace total daily food intake or an individual meal	50 mg/kg
Complete formulae and nutritional supplements used under medical supervision	50 mg/kg
Liquid food supplements	100 mg/l
Solid food supplements	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 those listed in Annex-2 and Annex-3)	200 mg/l
Aromatized wines, aromatized wine based drinks and aromatized wine product cocktails (except those listed in Annex-2 and Annex-3)	200 mg/l
Fruit wines (still and sparkling), cider (except cidre bouche) and aromatized perry	200 mg/l