Regulation 21

Malaysian Food Regulation 21
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  21. Colouring substance.  (1) In these Regulations, colouring substance means any substance that, when added to food, is capable of imparting colour to that food and includes colouring preparation. (2) The substances specified in Table I and Table II to the Seventh Schedule shall be the permitted colouring substances within the meaning and for the purposes of these Regulations. (3) Notwithstanding subregulation (2), the addition of colouring substance to food is prohibited except as otherwise permitted by these Regulations. (3  A ) For the purposes of this regulation-- (a) colouring preparation means a product prepared by admixing one or more permitted colouring substances with permitted diluents; and (b) diluent means any component of colouring preparation that is not itself a colouring substance and has been intentionally mixed therein to facilitate the use of the mixture in colouring foods. (3 B ) Colouring preparation shall contain not less than 4 per cent of permitted colouring substance. Liquid form of colouring preparation may contain benzoic acid as permitted preservative in proportion not exceeding 400 mg/kg and acidity regulators as permitted food conditioner. (3 C ) Only the substances specified in Table III to the Seventh Schedule shall be the permitted diluent. (4) Every package containing colouring substance imported, manufactured or advertised for sale, or sold or intended to be used for colouring food shall, in addition to the requirements of subregulation 19(6), be labelled with-- (a) in the case of synthetic dye or colouring preparation containing synthetic dye, the colour index number specified in relation to the colouring substance in column (3) of Table I to the Seventh Schedule; and (b) in the case of colouring preparation, the common name, and the total percentage proportion, of the colouring substance present in the preparation. (5) Nothing in this regulation shall prohibit the sale of fish, meat, cheese, egg, vegetable, fruit, or nut that bear markings which have been applied for the purpose of identification or grading to the food in its raw or srcinal form, or on a portion of the food normally eaten, if such markings-- (a) are composed of permitted colouring substance, with or without other permitted food additives or harmless diluents; (b) contrast strongly with their background; (c) do not cover a substantial area of the srcinal surface to which they were applied; and (d) have not penetrated the underlying part of the food to any noticeable degree. [Am. P.U.(A) 162/88]   
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