Disclosure to Promote the Right To Information

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.

इंटरनेट मानक

“!ान $ एक न' भारत का +नम-ण”Satyanarayan Gangaram Pitroda

“Invent a New India Using Knowledge”

“प0रा1 को छोड न' 5 तरफ”Jawaharlal Nehru

“Step Out From the Old to the New”

“जान1 का अ+धकार, जी1 का अ+धकार”Mazdoor Kisan Shakti Sangathan

“The Right to Information, The Right to Live”

“!ान एक ऐसा खजाना > जो कभी च0राया नहB जा सकता है”Bhartṛhari—Nītiśatakam

“Knowledge is such a treasure which cannot be stolen”

“Invent a New India Using Knowledge”

है”ह”ह

IS 5346 (1994): Synthetic Food Colour - Preparations andMixtures [FAD 8: Food Additives]

IS 5346 : 1994(Reaffirmed 2004)

'J.INrf'J 2/ lfRClJ

x:t~<1~~~-~ 3tR filJ>fUT -~(<;:mT~)

Indian Standard

SYNTHETIC FOOD COLOUR- PREPARATIONS ANDMIXTURES -SPECIFICATION

( Second Revision)

Second Repnnt JANUARY 2006(Includmg Amendment No I)

UDe 66409962 662.7493

e SiS 1994

BUREAU OF INDIAN STANDARDSMANAK SHAVAN, 9 SAHADUR SHAH ZAFAR MARG

NEW DELHI 110002

October 1994 Price Group J

AMF.NDMF.NT NO. 1 FEBRIJARY 2005TO

IS 5346: 1994 SYNTHETIC FOOD COLOUR­PREPARATiONS AND MIXTURES - SPECIFICATiON

( Second Revision )

(PaNe I, clause 4.4(1) I -- Subsuune 'Potable water (conformmg to IS 10500_1991) or Packaged dnnkmg water tconformmg {O IS 1454J 2004)' for 'Potablewater (conformmg 10 IS 10500 J991)'

( Page 2, Table I )~ Substitute 'IS 1699 1995' jill 'IS 16lJ9 1974'

( Page 2, clause 6.1, hne 4 and 5) - Subsutute '4 of IS 1699 1995' for'401151699 1994'

( Page 3. Annex A ) - Substuutc '1699 1995 Method" of sampling andlest for food colours tsecond In'tHUln" {or' 1(,99 Il)()..j. Methods of samplingand rest for food colours (H!COlld revl5lOn)'

(FAD 8)Pruned at Prablull Offset Press, New DelhI-2

AMENDMENT NO.2 FEBRUARY 2007TO

IS 5346 : J994 SYNTHETIC FOOD COLOUR­PREPARATIONS AND MIXTURES­

SPECIFICAnON

( Second Revision)

[Page 1.clause 4.4(11») - Substitute 'Common salt (conforming (0 IS 253 :1985) 0' Iodized Salt (conforrnmg to IS 7224 1985)' for 'Edible commonsalt (confonmngto IS 253 1985)'.

(Page 3, Annex A) - Insert the followmg at the appropriate place.

'IS No

7224 1985

(FAD 8)

Specification for IlXI!.Zed salt (first revISIon)'

Reprography Unn, BIS, New Delhi, Ind.uI

AMENDMENT NO. 3 MARCH 2010 TO

IS 5346 : 1994 SYNTHETIC FOOD COLOUR ― PREPARATIONS AND MIXTURES ―

SPECIFICATION

( Second Revision )

(Page 2, clause 4.7.1) ― Substitute the following for the existing: ‘The product shall be processed, packed, stored and distributed under hygienic conditions in licensed premises as per IS 2491.’ (FAD 8)

Reprography Unit, BIS, New Delhi, India

Food Additives Sectional Committee, FAD 8

FOREWORD

This jndian Standard ( Second Revision) was adopted by the Bureau of Indian Standards after thedraft finalized by the Food Additives Sectional Comrmnee had been approved by the Food andAgriculture Division Council.

This Standard was first issued 10 1969. It was revised in 1975 with a view to bringing thestandard up to date and to align it with the specifications for baste synthetic food colour Issued bythe FAD/WHO. In that revrsron the scope was widened to cover synthetic food colour mixtures, as wellas suitable quality of diluents and filler materials to be used for manufacture of synthetic food colourpreparations Requirements for mixed oxides and copper were deleted.

This standard is being revised agam taking Into constderatron the specrficanons laid down under EECDirectives and Canadian Food Laws This revision also Incorporates the five amendments Issued tothe earlier revision as well as method of lest for dye content III food colour preparauons which wasearlier published as IS 6120. In thrs revision, the tolerances of estrmat ed total dye content from thedeclared 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 caseof hqurd preparations. the negative tolerance was reduced from tbe earher value of 15 percent butthe 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 theBureau 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 symhencfood 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 theGovernment of India under Prevention of Food Adulteration Act, 1954. These rules, inter-ahaprescribe:

"All food colours including natural colouring matter and permitted synthetic colours and theirpreparations or mixtures. excluding saffron and curcumm shall be sold only under theDIS 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 whereverapplicable.For the purpose of deciding whether a particular requirement of this standard IS ccmphed with, thefina.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 revtsedv, The number ofSlgOincant places retained in the rounded off value should be the same as that of the specified value inthrs standard.

Indian StandardSYNTHETIC FOOD COLOUR- PREPARATIONS AND

MIXTURES - SPECIFICATION( Second Revision)

4.5 Total Dy~ CODteot

The total synthetic dye cojuem, percear by mass (mlv)in tbe colour preparalion or in tbe mixture sball bedeclared on the label of the container [see 5.1.1 (c)l. Inpowder prepatations tbe declared value shall be onmoisture-free basis and in case of liquid prepaabonson as-in basis. When delf:rmioed by the methodprescribed in Annex B, the tolal dye ccetem shall bewJlhin the tolerance limits given below on rbe declaredvalue:

a) Liquid preparanoes + 15 percent

- 5 percentb) Solid preparanoes :t 7.5 percent

4-' The limils of IllJPUrities st..J11 be a.r;; given in Table 1.

1 SCOPE

1.1 This Sqndard prescribes the requirements and themethods ofsampling and test (or synthetic food oorourpreperanons and synthetic food colour mixtures.

1 REFERENCES

The rndian Standards given at Annex Aare necessaryadjuncts 10 this slandard.

3 TERMINOLOGY

.3.0 For tbe puJPOSe of this slandatd, the followingdefinitioIL<> shall apply.

].1 Colour PnoparatiOD

A preparation containing one or more of the pemunedsynthetic food cojours along with diluents and/or fillermateriajs and meant to he used for imparting co!CM.I[ 10foods.

:.1..% Mixturr

A mixture of two or more permitted synthetic foodcolours without diluenls and filler D1.Ilerials and meantto be used for imparting colour to foods.

4 REQIJIREMENTS

4.1 Permitted synthetic food colours used in the colourpreparations or in mixtures shall conConn to tberelevant specifications prescribed by tbe Bureau ofIndian Standards.4': The colour preparations eQuid be eirber in the formof a hqwrd or powder. Powder preparations shall bereasonably free from lumps and any visible ex­rraneous/torelgn matter, Liquet preparations shaD befree from sediments.

4.3 Colour preparauoas or mixture may coatam pre­servatives 'and stabilizers pennilkd under PrevenuonofPOQ(/ Adulteration Rules; 1955.

4A Only the following diluents or filler matenals shallbe permitted to be used in colour preparations:

i) Potable water (conforming to IS 10500 :1991)

ii) Edible common salt (confonning 10IS 253:1985)

iH) Sugar (Confomting 10IS 1679; (960)IV) Dextrose monohydrate (conforming 10 IS

874, 1992)v) Liquidglurose (oonfonninglo IS8n: 1974)

Vi) Sodium sulphate (confonning 10 IS 255 :1982)

vii)viii)

ix)

x)

xi)

xii)xiii)

xiv)

xv)

xvi)xvii)

xviii)xix)xx)

xxi)xxii)

xxiii)

xxiv)xxv)

xxvi)xxvif)

xxvhi)xxix)

Tlrtaricacid (confomingto IS 880: 1956)Glycerine (conforming tn IS 1796: 1986)Propylene glycol, food grade (confonning10 IS [3702 , 1993)Acetic "cid. dilute (conformmg 10 IS 695 :1986)Sorbitol. food grade (mnConning 10IS 4750 , 1968)Citric acid (conforming 10IS 13186: 1991)Sodium c_l'boRIII.c nd sodium hydrogencarbonateLactose (conforming to IS 1000: 1989)Ammonium, sodium and potassium al­ginates (conforming to IS 5191: 1993)DextrinsEthyl acetate

StarchesDiethyl etherEtbanolGlycerol mono. di and tri acetateEdible oils and farsIsopropyl alcohol (conforming 10IS 11686:1986)

Beeswax (oonfonning 00 IS 1504: 1974)SodiuDland ammonium bydroxideLactic jldd (confonni.nglo IS 9971 : 1981)Camgenanand gum arabic (conforming 10IS 6795 , 1972)(for .0...uo oely}Gel"i. (cooformiDg 10 fS 5719, 1970)Pectin

IS S346: 1994

1lobIo 1 Umllo ror .......rtues

( C"""" 4.6 )

SINo.

( I) (2) (3)

Method of Ta:1, RefIDClauleoC

IS .09: 197..(4)

il)iii)..)

Water InsoIllble matter, peroenl by IIUlSS(on dry b8sis), Mittl.e8d (81 Ph), mglkg, MlU.Arsenic (as Iv.), mglkg, Max

Heavy metals, mglkg, Mru

1.0

103.0

40

7

ISIS

16

4.7 FrNdo.. hili CObia.-IIIaab

Precautions sblll be taken to easure that lbc DUllerial isfree (rom me[CUry~ooppcr and chromium in any fotm;aromatic amines,aromatic nitro compounds, aroRlllichydrocarbons, polycyclic aromatic hydrocarbon, 2­napblbyl eaunebenzsdme, amino-4-dipbenyl(xenylaminc) or their derivatives and cyanides.

4.7.1 The product shall be procr.ssed. packed, storedand distributed under hygienic conditions In licencedpreauses ( see IS 2491 : 1972).

5 PACKING AND MARKING

5.1 Packing

The material shall be packed jn glass, mr:laf orpolyethylene containers, or Clrdboard containerssuuably lined with polyethylene or any other suitablecontainers as agreed to between the purcbaser and tbeseller

NOTE - Preparations conranung indigo carmme areknown 10 cerenorare dunng storage Manufacturersshould, therefore, take prealulloru. m tllelr Iormulancnand packmg

S.z Marking

5.2.J Each oontllincr shall be legibly and indeliblymarked with tbe followmg raformation:

a) The words 'Synthetic Food Colour Preparation'or 'Synlbelic food Colour Mixture",

b) The names and colour indn, number of thevarious food colours and names of other in­gredient.. used in tbe preparattcn;

c) Percentage of total symheuc dye content (4.5);d) List of ingredients 10descending order of com­

postnon;c) Source of manufacture;f) Dale of menufacnne;

2

g) Net mass in g or kg. or lim: or ml;b) Batch or code Dumber,j) Expiry dale in case of liquid synthetic food

colour pteparatlons or mixtures containingindigo cereune. and

k) Any otber requirements as specified under tbeStandards ofWetglus f11Id Measures (PackagedCommoditia) Rules, 1977/Prevemwn ofFoodAdulJ.eratlO1l Ru.les, 1955.

S.:z.zSIS CertifICotion MarlringThe product may also be marked with tbe SraodanlMark.5.2.2.1 The use. of the Standald Malk is governed bythe provisions of the Bureau of Indian Standards Act,1986 and Ibe Rules and Regulations maddbereunder.The details of conditions under whicb Ihe licence fortbe use of Standard Mark may be granted to maoufac.mrers or producers may be obtained from Ihe Bureauof Indian Standards.

6 SAMPLING

6.1 Representative samples of tbe material for testsshall be drawn and criteria for ascertauueg conformity10 the requiremems of this specification sOOIl bedetermined according 10the melbod prescribed in 4 ofIS 1699, 1994

7 TESTS

7.1 Tests shall be carried oul as prescnbed in col 4 ofTable 1.

'7~ QoaIlty of Reagents

Unless specified otberwee, pure cbeancals aud dis­lilted water (see IS 1070: 1992 )sball be employed intests.

NOTE - 'Pure rnemlC:als' shall mean chemicals that 00nOIcontain nnpunnes wtudl effect theresultsofanalysis.

ANNEXA

(Clause 2)

UST OF REFERRED INDIAN STANDARDS

IS No.

153: 1985

155: 1982

695: \986

873: 1974

874: 1992

B80: 1956

1000: 1989

1070: 1992

1504: 1974

1679: 1960

1699: 1994

Title

Edible common salt (Jhi.n:Jrevision)Sodium sulphate, anhydrous (loch.nical grade] (second revuion )

Acetic acid ( third revision)

liquid glucose (firsl rn>uwn)

Dextrose monohydrate ( thudrevision )Tartaric ICK!

Lactose, commercia! firstreviswn)Reagent grade water thinJrevision)

Beeswax ( second revuwn )Sugar used in food preservauonindustry

Methods of sampling and test forfood colours ( second revISion)

lSNo.

1796: 1986

2491: 1972

4750: 1968

5191 : 1993

5719: 1970

6795: 1972

9971 . 19111

10500: 1991

11686: 1986

13186: 1991

13702: 1993

na«Glycerine (second revision)

Code for hygienic oondilions forfood processing UlUts (firsrrevinon )

$amlol, food grade

Sodium alginate, food grade (firstrevISIOn )

Gelatln, food grade

Acacia (Arabic) gum, food grade

Lactic acid, food grade

Drinking water (first revISion)

Iso-propyl alcobol, food grace

Citric acid, food grade

Propylene glycol. food grade

ANNEXB

( Clause 4.5 )

DETERMINATION OF TOTAL DYE CONTENTS

R-l PRINCIPLE

B-1.1 The component dyes of the food colourpreparations are separated and Identified hy papercbromatography and mese components are tben es­timated by spectrophotomernc mctbods, either:

3) by findmg cut the absorbency of the individualcomponent dyes at their absorption maxima,after quantitahve elution from tbe papcrcbromatcgram; or

b) by duect esumauon oftbe absorbency. at someselected wevejengtbs, depending on the narureof the individual component dye.

B-1 REAGENTS

B-1.1 Chromatographic Paper

Rectaegular sheers (32 X 19.5 em} of Whatman No. Ior equivalent filter paper. Nme slots (5 X24 em) shouldbe cut from tbe paper, parallel to tbe long sKle and OIl adistance of 2 em from one of the sOOrt edge, so as to

3

have 10 stnps, 1.5em wide, jollied at tbe top and boUODL

8-2,1 CbromBlographic Sol~cnts

B-2.2.1 Solvent No.1 - 1 ml of ammonrum hydroxide(sp grO.91) + 99 ml water.8-2.2.1 Solvent No.2 - Isobetano! : ethanol: water(I: 2: 1).8-2.2.3 Solvent No. 3 - e-betanol : water: glaCialacetic acid (20: 12: 5).B-Z.2.4 Solvent No.4 - 10 g tnsodium citrate + 50 mtammonium hydroxide (sp grO.9t) + 50 ml Wiler.

B-1.3 Solvents for Elution

8-2.3.1 Hydroctuonc Acid - ID 70 percent ethanol0.1 N.B~2.J.2 Hydroctdonc ACid - 0.1 N.B~1.J.3 Sodium Hydroxide Solu.lwn - 0.1 N.

B~Z.4 Standanl Food Colours - conforming toIelevanllndian Starnlards.

IS SJ46 : 1"4

B-3 APPARATUS

8-3.1 ChrolDBtographk T...k

All glass chromatognlpbiclank,. 50 x 30 x 2Scm,suitablefor bo... ascending and descending chromall>gnpby.

8-3.2 Spectrophotometer

A reliabl~ specttopbotomejer, fined with photomul­tiplier or pbototube with amplif'ler, Ind gllu-ce11shiving 1.00 em light path.

8-3.3 MI.....·Plpelt<> or AJcb-Mkro·Syri.."

B-4 PROCEDURE

8-4.1 ldetotlllcation

8-4.1.1 SpoI'Ulg

Prepa re aqueous sofuuon (1 mg/ml) of the food colourpreparations. Spot accerately measured quantities(20 Jl to 40 ..-,) on tbe 10 strip5 of tbe cbmmatognpbicpaper ( 8-2.1 ).:111 points 0.5 an above lbe line joining thelower ends of the sjots, that is, 812.5 em from (be edge.

8-4.1.2 Preparation o/Chromatograpluc Tank8-4.1.2.1 Set up the all-glass chromatognpbictaRk (3.1) at a place, free from any vibration. Hang fromone of the troughs (iltbe lop) a Iihet paper dummy,3S X20 em It (be inner side; CUI some serrations 8100gthe fun lengtb at tbe bottom of tbe dununy paper 10allow easy and uniform dripping of the solvent. Keeptbetrougb a)ways filled with solvers during cbrometog­npby by adding solvenl t,b.rough tbe correspondingbole in lbe lid. Fix a glass rod. wilb a bent book at theboltOAl. witb a rubber plashc stopper, tbrougb a bale oftbe cover near tbe centre and at a distance of aboat 3em fmm tbe pia ae of tbe dummy paper. attach the glassrod in such. way so lbal it is po6Sibk 10pusb il up adddown, wilboul causing any vibrations 10 the lank.8-4.1.3 Chromatography8-4.1.3.1 Pour about 750 mJ of Ibe solvenl 10 beused (B-%.%), Il15lde lbe tank. Fill the trough wnhdummy paper also with tbe same solvent. The solventwould slart to soak tbe dummy paper lAd descend.Attach afterao hourtbe spotted chromatographic paperal the top 10 a flal metal strip. 200 X 15 x I.S mju(approximalely). with a central bole for Ihe book.Suspend tbis from lbe book of tbe glass rod, inside Ibelank. Allow tbe chromatograpmc paper to gel saturatedin tbe closed chamber for two and a half hour. Push Ibepaper down wllb tbe bdp of lbe suspendmg glass rod,so Iba.I lbout 5 uun of lbe lower edge oC thechromatographic paper dips in lbe solvent below.1be solvent would gradually ascend the paper. Whenlbe sofvenr reaches about I COl below the line joininglbe upper eod or tbe slots, eemove the paper carefully.muk Ibe sclveer line immedialely witb a pencil and.now 10dry in tbe air.

84.% Quantitative Estimation

8-4.%.1 Determination of Pure Dye Content ofStandard Food ColoursThe pure dye content ofeach food colour, bning purity

4

according 10the relevant Indian Stand.rd specificationshall be eshmaled by titanium trichloride reductionmethod, prescribed in tbe India n Standards for eacbindividual food colour.

B-4.%.Z Determinotion of Absorption Spectrum ofSldlttitud Food CoIOIJr~

Weigb/measure accarately 100 mg/IOO mI of elIcb ofthe standard food colours sepantely. Dissolve i. red...lilledwltcr. Make from these stock SOlutions, solu­tions or the dyes in water with concentrationapproximately t mgllOO ml. Also DUlke the soIutioDlin 0.1 N hydrochloric acid. 0.1 N bydrocbloric acid ..70 percent alcobol artd 0.1 N sodium bydroxide. Findour absorption spectra of these solulions in tbe range420 10650 mfl., using cells of 1.00 cm light path. Fromtbese IIh.orplion "'pectn. ca1ClJlate extinction cocffi­cieRI (£1"". ,m) et absorpnon maxima on tbe basis ofpurr dye ,',mlcnL.. (84.1.1).

8-4.2.3 St'.portJtion and Elution Method8-4.2.3.] From the chromatogram of tbe food colourpreparauon (B-4.l.J.J) cut tbr: separated bands ofindividual colours carefully and elute witb 0,1 Nhydrochloric acid in 70 percent ethanol or with olbersuitable eluting solutions (B-2.3). Make up tbe elute to25 mi. Find out opucal density oftbese elutes at tespec­live wavelengths of absotpuon maxima (B-4.2.z),using cells of 1.00 em lighl path. Use the extracts ofequivaleol portion from Ibe blank part of tbecbromajogram 10 the same solvent as 'blank" in theoptical density delenninalion.

8-4.2.3.2 Calculate from these optical densities.the amounts of individual componenl colourspresent in tbe Coodcolourpreparation usiogtbe exline­lion coefficreats (£1*. em) of lbe respective stlndardcolour ~.z.1) given below. Compute tbe amountslogelher to find OUt the Iota I dye content of the foodcolour preparaliolti:

Amount of a dry componenl in a food colourpreparalion (g/IOO g of food colour preparation)

oo 100.---x-EI~'1;m C

when:

OD tbe observed optical density at absorptioamaxima of lhe individual component,separated and eluted;

EIS I onl :: extinc-tiol"o coetrlCient of the slandardsample of lhe same by content, in the samesolvent; lllftd

C = equivaleat concenlration of the food oolourpreparatlOo per 100 ml of the final solution.

NO"ffiS1 Following three major fadOlS shall be:taken i nto oon­sidenation for Cllculalionof ·C·;.a) Concentration of anginal food-colour sotcncn Cor

cIw"omaloglaphy, whidl sIKIuld be approxliDlitelyI mglml (8......1).

b) Amount of dye sol enon spotted, which should be20 p. to 40 p. (B-4.I.I).

IS 5346: 1"4

fonnull:

x+bl y + Cl z - OD j

QJ II: + Y+ C2z - OD 2Qh + b,.7+ Z -OD?

5OOm~

490mf!

517 5 m~

1040

8-4.2..5 The test report shalJ indicare wbicb of Ibe twomethods (B-4.z.J or ~.z.A) bas been employed for quan­uiauve detemunationofdyes in food colour preperanoes.

wavelength of absorptlon maximumfor carmcislne,

wavelengths on eitber side of wbereOD for tbe particular dye lin: equal,

observed ODs 1ft 0.1 N sodiumbydroxjde at JI.I, A2and A3.,

l., .n.n, =

where

whereX, ~ z an: the corrected OD of the tbree com­ponents II their wavelengtb maximll,DDl, Om.. OD] are the observed ODs lit tbetbree wavelengtb maxima; IUd at, Ql, bl. Inand CI , C'Z are ratios of 00 al the wavelengthmnima of tbe uther cumponents to lhe 00 oftbe particular romponepl5 at its wllvelengthmaxima (B-4.1.1). Dlculat.e fmm .r, y and z theconcentration of the respective colour com­poaents.

c) In cast ofounuers ofPoncau 4R wuh cannoisinecalculale according 10 ibe followingequalion:

A, - k,Ek.-(Ek,-Ek,Jl.,_k, -x-----::-~--''''-=-.k

Ek,-x

k: rallOofOD ct tbe-particuter pure dye8t }",1 and }",2, and

unknown whicb m.aybe solved fromlbe above equation.

When x is known; lbe true OD at nlaxima fortlle particulardye. canoolSine present 10 the mixture en be e,akulaledfrom tbe I\unlemtor of tbe above equal IOn, namely:

A' - A)EWnrrd) -E)..1 - (E /..2-E ],..)~-.I:

1\.;1- fl.2

From tbe corrected OD, the 8DlOunl of amarantb orcarmossme present ID lbe mixture may be calculatedfrom extinction roeffictem, £1%1 ...... Subtmcting tbecontnbuuon of carmoisme from tbe observed OD, lheamount of Ponceeu 4R )"lay be found QUI.

NOTESI Only threereadmgs are neces.sllry fur all the calculabOflS_:1Valoe:;forfixanon pomrfor carmoismem 0 I N sodiumhydroXide were found to be

~'Oluot:l Carmor"'lII~

where

E4J4J = OD for tarrraziae at tbe wavelength ofmaximum absorption and £485, E5~,E511i, E520, £560, £610 are respectivelyODs cf tanrazine at wavelength II.lIlxiRt4 ofsunset yellow, Ponceeu 4R, amaranth,cannojstne sunset yellow (uuninm) andindigotine.

8-4.1.4.1 Procedure

Dissolve accurately wergbed quantity 01 tbe foodcolour prepantion in water and tben appropriatelydilute witb water or 0.1 N bydrochlonc acrd or O.t Nsodium bydroxide, [0 give a final conceutreticn ofabout I mg/IOO ml. Determine lbe optical densities ofIbis final diluted solution at the wavelengtb maxima oftbe.component dyes in thIS food-colour preparation, asrevealed by caromarograpby (8-4.1). In case of themixture.of Pocceau 4R with canucislae and amaraRth,ODvalues are found out, inO.l N sodium hydroxide atappropriate fixation PC\lO'UI. [Jl.4.ZA.J (c)).8-4.2.4.3 Cotcutauon

a) In case of mixtures, where one of tbe rom­ponents bas gOI an absorpnoa maxima at awavelength, where otber components have lit­tle or no absorption, the value shall be direcdycalculated, after necessary correction, as 10 thecase of nuxture of tRtazi.ne and mdigottne, 8

uuxnrre of sunset yellow and carmotsme orshudar otaer lmxrures.

b) In case, where each of tbe components of amixture, bas gor some optical abscrpnon at thewaveleogrb uraxuna of other components, theVAlue sball be cakuJaled usmg rbe followmg

c) Final volume of the elute (whldl should be about 2Sml, bul may have to be wried acrotdina to theintensity of colour), 10 be used for measuring on(B ....1.J.I).

1 This merhod shill! not be applicable fu determiningindigoline, which miJht be presenl in some food colourpRplrations. For its determination dim:tspectrophotomehic method (B .....z,4) should be used.

B-4...U Dir«t Spectrophotometric Method8-4.1.4.. Some food colours, like indigontine anderyt.bmsine., are unstable in papc=r chromatogram andshould be directly estimated by suitable opticalmethods. Moreover, as .he ehltioD method (B-4.:!.3)requires several mloipulative steps, tbere migbt besome di1ferentt in tbe ttSulls of duplicate estimations. Bydirect spectropbotometric melhod.this can be avoided.

Jl.4.L4.1 PrincipleFrom the I.bsorption spectra of lbe staRdan! foodcolours (B-4.Z.2), ratios of OD (optical densily) of aparticulat dye at W1Ivelength maxima and ntiwma ofother dyes, to lbe OD at its wavelengtb maxima arecalcutated. rorexampte, fottartnllzine, itsbal1 be aeces­sary 10 find out:

E485 Esos E~16 ES20 E560 E610

E4J,() ' Eno' £430' E4?tO' E.3IJ ' E43ll

5

Bureau of Indian Standard!

BIS is a statutory institution established under the Bureau of Indian Standards Act, 1986 to promoteharmonious development of the activities of standardization, marking and quality certification of goodsand attending to connected matters in the country

Copyright

BIS has the copynght of all Its pubhcanons No part of these pubhcanons may be reproduced in any formwithout the prror permission m writing of BIS. Thrs does not preclude the free use, In the course ofimplementing the standard, of necessary details, such as symbols and Sizes, type or grade designationsEnqutnes relating to copyright be addressed to the Director (Pubhcatrons), BIS

Review of Indian Standards

Amendments are Issued to standards as the need ames on the basis of comments Standards are also reviewedperiodically, a standard along with amendments IS reaffirmed when such review mdrcates that no changes areneeded; If the review indicates that changes are needed. it is taken up for revrsron Users of Indian Standardsshould ascertain that they are in possession of the latest amendments or edition by referrmg to the latest Issue of'B1S Catalogue' and "Standards _Monthly Additions'

This Indian Standard has been developed from Doc - No FAD 8 (260 )

Amendments Issued Since Puhlication

Amend No Date of Issue Text Affected

BUREAU OF INDIAN STANDARDS

Headquarters

Manak Bhavan, 9 Bahadur Shah Zafar Marg. New Delat 110002Telephones 23230131,23233375,23239402

Telegrams. Manaksanstha(Common to all offices)

Regional Offices:

Central . Manak Bhavan, 9 Bahadur Shah Zafar MargNEW DELHI 110 002

Telephone

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PrHlted ,.( P'rabhat O{lsel Presv, New D.:lhl-2