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Food additives have become a necessity of all
types of food products and food industry. Right from the aroma of the
beverage, the texture of the food and its visual appeal, has to be
enriched to make it acceptable. |
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| No. | Molecular Description | Composition |
| 1) | Total colour/Assay, percent by Mass, min. | 85 |
| 2) | Water-insoluble matter, percent by mass, Max. | 0.2 |
| 3) | Combined ether extracts, percent by mass, Max. | 0.2 |
| 4) | Subsidiary dyes, percent by mass, Max. | 3 |
| 5) | Dye intermediates, percent by mass, max. O- Sulfo - Benzaldehyde N'-N'- Ethyl benzy aniline 3- sulfonic acid Leuco base |
0.5 |
| 6) | Unsulfonated primary aromatic amine (calculated as aniline) percent by mass, max. |
0.01 |
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