Section 26 in The Prevention of Food Adulteration Rules, 1955
26. [ Natural colouring matters which may be used. [Substituted by S.R.O. 2755, dated 24th November, 1956.]
- [Except as otherwise provided in the rules [and in Appendices B and C] the following natural] colouring principles whether isolated from natural colours or produced synthetically may be used in or upon any article of food:[* * *] [Clause (a) omitted by G.S.R. 992, dated 4th June, 1971.](b)[(i) Beta-carotene, [Substituted by G.S.R. 938, dated 26th May, 1971.](ii)Beta-apo-8'-carotenal,(iii)Methylester of Beta-apo-8' carotenoic acid,(iv)Ethylester of Beta-apo-8' carotenoic acid,(v)Canthaxanthin;](c)Chlorophyll;(d)[Riboflavin (Lactoflavin)] [Substituted by G.S.R. 1533, dated 8th July, 1968 (w.e.f. 24-8-1968).];(e)Caramel;(f)Annatto;[* * *] [Clause (g) omitted by G.S.R. 764 (E), dated 15th November, 1984 (w.e.f. 15-11-1985).](h)Saffron;(i)Curumin [or turmeric.] [Added by G.S.R. 1533, dated 8th July, 1968 (w.e.f. 24-8-1968).][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 on 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.] [Substituted by G.S.R. 764 (E), dated 15th November, 1984 (w.e.f. 15-11-1985).] ]
