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.