{
  "url": "https://openlegislation.uk/colours-in-food-regulations-northern-ireland-1996/schedule-3",
  "json_url": "https://openlegislation.uk/colours-in-food-regulations-northern-ireland-1996/schedule-3.json",
  "legislation": "nisr/1996/49",
  "legislation_title": "Colours in Food Regulations (Northern Ireland) 1996",
  "legislation_url": "https://openlegislation.uk/colours-in-food-regulations-northern-ireland-1996",
  "path": "schedule/3",
  "kind": "schedule",
  "number": "3",
  "heading": "Foods to which only certain permitted colours may be added",
  "text": "Column 1\nColumn 2\nColumn 3\nFood\nPermitted colour\nMaximum level\nMalt bread\nE 150a Plain caramel\nquantum satis\nE 150b Caustic sulphite caramel\nquantum satis\nE 150c Ammonia caramel\nquantum satis\nE 150d Sulphite ammonia caramel\nquantum satis\nBeer Cidre bouché\nE 150a Plain caramel\nquantum satis\nE 150b Caustic sulphite caramel\nquantum satis\nE 150c Ammonia caramel\nquantum satis\nE 150d Sulphite ammonia caramel\nquantum satis\nButter (including reduced-fat butter and concentrated butter)\nE 160a Carotenes\nquantum satis\nMargarine, minarine, other fat emulsions, and fats essentially free from water\nE 160a Carotenes\nquantum satis\nE 100 Curcumin\nquantum satis\nE 160b Annatto, Bixin, Norbixin\n10 mg/kg\nSage Derby cheese\nE 140 Chlorophylls Chlorophyllins\nquantum satis\nE141 Copper complexes of chlorophylls and chlorophyllins\nquantum satis\nRipened Orange, Yellow and broken- white cheese; unflavoured processed cheese\nE 160a Carotenes\nquantum satis\nE 160c Paprika extract, Capsanthin, Capsorubin\nquantum satis\nE 160b Annatto, Bixin, Norbixin\n15 mg/kg\nRed Leicester cheese\nE 160b Annatto, Bixin, Norbixin\n50 mg/kg\nMimolette cheese\nE 160b Annatto, Bixin, Norbixin\n35 mg/kg\nMorbier cheese\nE 153 Vegetable carbon\nquantun satis\nRed marbled cheese\nE 120 Cochineal, Carminic acid, Carmines\n125 mg/kg\nE 163 Anthocyanins\nquantum satis\nVinegar\nE 150a Plain caramel\nquantum satis\nE 150b Caustic sulphite caramel\nquantum satis\nE 150c Ammonia caramel\nquantum satis\nE 150d Sulphite ammonia caramel\nquantum satis\nWhisky Whiskey, grain spirit, (other than Korn or Kornbrand or Eau de vie de seigle Marque nationale luxembourgeoise), wine spirit, rum, Brandy, Weinbrand, grape marc, grape marc spirit (other than Tsikoudia and Tsipouro and Eau de vie de marc Marque nationale luxembourgeoise), Grappa invecchiata, Bagaceira velha as mentioned in Regulation (EEC) No. 1576/89\nE 150a Plain Caramel\nquantum satis\nE 150b Caustic sulphite caramel\nquantum satis\nE 150c Ammonia caramel\nquantum satis\nE 150d Sulphite ammonia caramel\nquantum satis\nAromatized wine- based drinks (except bitter soda) and aromatized wines as mentioned in Regulation (EEC) No. 1601/91\nE 150a Plain caramel\nquantum satis\nE 150b Caustic sulphite caramel\nquantum satis\nE 150c Ammonia caramel\nquantum satis\nE 150d Sulphite ammonia caramel\nquantum satis\nAmericano\nE 150a Plain caramel\nquantum satis\nE 150b Caustic sulphite caramel\nquantum satis\nE 150c Ammonia caramel\nquantum satis\nE 150d Sulphite ammonia caramel\nquantum satis\nE 163 Anthocyanins\nquantum satis\nE 100 Curcumin\n} 100 mg/l (individually or in combination)\nE 101 (i) Riboflavin\n(ii) Riboflav in-5'-phosphate\nE 102 Tartrazine\nE 104 Quinoline Yellow\nE 120 Cochineal, Carminic acid, Carmines\nE 122 Azorubine, Carmoisine\nE 123 Amaranth\nE 124 Ponceau 4R\nBitter soda, bitter vino as mentioned in Regulation (EEC) No. 1601/91\nE 150a Plain caramel\nquantum satis\nE 150b Caustic sulphite caramel\nquantum satis\nE 150c Ammonia caramel\nquantum satis\nE 150d Sulphite ammonia caramel\nquantum satis\nE 100 Curcumin\n} 100 mg/l (individually or in combination)\nE 101 (i) Riboflavin\n(ii) Riboflavin-5'-phosphate\nE 102 Tartrazine\nE 104 Quinoline Yellow\nE 110 Sunset Yellow FCF\nOrange Yellow S\nE 120 Cochineal, Carminic acid Carmines\nE 122 Azorubine, Carmoisine\nE 123 Amaranth\nE 124 Ponceau 4R, Cochineal Red A\nE 129 Allura Red AC\nLiqueur wines and quality liqueur wines produced in specified regions\nE 150a Plain caramel\nquantum satis\nE 150b Caustic sulphite caramel\nquantum satis\nE 150c Ammonia caramel\nquantum satis\nE 150d Sulphite ammonia caramel\nquantum satis\nVegetables in vinegar, brine or oil (excluding olives)\nE 101 (i) Riboflavin\nquantum satis\n(ii) Riboflavin-5'-phosphate\nE 140 Chlorophylls, Chlorophyllins\nquantum satis\nE 150a Plain caramel\nquantum satis\nE 150b Caustic sulphite caramel\nquantum satis\nE 150c Ammonia caramel\nquantum satis\nE 150d Sulphite ammonia caramel\nquantum satis\nE 141 Copper complexes of chlorophylls and chlorophyllins\nquantum satis\nE 160a Carotenes:\n(i) Mixed carotenes\nquantum satis\n(ii) Beta-carotene\nE 162 Beetroot Red, betanin\nquantum satis\nE 163 Anthocyanins\nquantum satis\nExtruded, puffed and/or fruit-flavoured breakfast cereals\nE 150c Ammonia caramel\nquantum satis\nE 160a Carotenes\nquantum satis\nE 160b Annatto, Bixin, Norbixin\n25 mg/kg\nE 160c Paprika extract, Capsanthin, Capsorubin\nquantum satis\nFruit-flavoured breakfast cereals\nE 120 Cochineal, Carminic acid Carmines\n} 200 mg/kg (individually or in combination)\nE 162 Beetroot Red, betanin\nE 163 Anthocyanins\nJam, jellies and marmalades as mentioned in Directive 79/693/EEC and other similar fruit preparations including low calorie products\nE 100 Curcumin\nquantum satis\nE 140 Chlorophylls and chlorophyllins\nquantum satis\nE 141 Copper complexes of chlorophylls and chlorophyllins\nquantum satis\nE 150a Plain caramel\nquantum satis\nE 150b Caustic sulphite caramel\nquantum satis\nE 150c Ammonia caramel\nquantum satis\nE 150d Sulphite ammonia caramel\nquantum satis\nE 160a Carotenes:\n(i) Mixed carotenes\nquantum satis\n(ii) Beta-carotene\nE 160c Paprika extract, Capsanthin, Capsorubin\nquantum satis\nE 162 Beetroot Red, betanin\nquantum satis\nE 163 Anthocyanins\nquantum satis\nE 104 Quinoline Yellow\n} 100 mg/kg (individually or in combination)\nE 110 Sunset Yellow\nE 120 Cochineal, Carminic acid, Carmines\nE 124 Ponceau 4R, Cochineal Red A\nE 142 Green S\nE 160d Lypcopene\nE 161b Lutein\nSausages, pâtés and terrines\nE 100 Curcumin\n20 mg/kg\nE 120 Cochineal, Carminic acid, Carmines\n100 mg/kg\nE 150a Plain caramel\nquantum satis\nE 150b Caustic sulphite caramel\nquantum satis\nE 150c Ammonium caramel\nquantum satis\nE 150d Sulphite ammonia caramel\nquantum satis\nE 160a Carotenes\n20 mg/kg\nE 160c Paprika extract, Capsanthin, Capsorubin\n10 mg/kg\nE 162 Beetroot Red, betanin\nquantum satis\nLuncheon meat\nE 129 Allura Red\n25 mg/kg\nBreakfast sausages with a minimum cereal content of 6% Burger meat with a minimum vegetable and/or cereal content of 4%\nE 129 Allura Red AC\n25 mg/kg\nE 120 Cochineal, Carminic acid, Carmines\n100 mg/kg\nE 128 Red 2G\n20 mg/kg\nE 150a Plain caramel\nquantum satis\nE 150b Caustic sulphite caramel\nquantum satis\nE 150c Ammonia caramel\nquantum satis\nE 150d Sulphite ammonia caramel\nquantum satis\nChorizo sausage Salchichon\nE 120 Cochineal, Carminic Acid, Carmines\n200 mg/kg\nE 124 Ponceau 4R, Cochineal Red A\n250 mg/kg\nSobrasada\nE 110 Sunset Yellow FCF\n135 mg/kg\nE 124 Ponceau 4R, Cochineal Red A\n200 mg/kg\nPasturmas (edible external coating)\nE 100 Curcumin\nquantum satis\nE 101 (i) Riboflavin\nquantum satis\n(ii) Riboflavin-5'-phosphate\nE 120 Cochineal, Carminic acid, Carmines\nquantum satis\nDried potato granules and flakes\nE 100 Curcumin\nquantum satis\nProcessed mushy and garden peas (canned)\nE 102 Tatrazine\n100 mg/kg\nE 133 Brilliant Blue FCF\n20 mg/kg\nE 142 Green S\n10 mg/kg",
  "extent": "N.I.",
  "status": "prospective",
  "version": "current",
  "annotations": [
    {
      "type": "I",
      "label": "I1",
      "text": "Sch. 3 in operation at 22.4.1996, see reg. 1"
    }
  ],
  "outstanding_effects": [
    {
      "type": "coming into force",
      "affecting": "nisr/1996/49",
      "affecting_title": "Colours in Food Regulations (Northern Ireland) 1996"
    }
  ],
  "provenance": {
    "source": "legislation.gov.uk",
    "source_url": "https://www.legislation.gov.uk/nisr/1996/49/schedule/3",
    "retrieved_at": "2026-11-07T03:33:20.234202+00:00"
  },
  "licence": "Open Government Licence v3.0",
  "licence_url": "https://www.nationalarchives.gov.uk/doc/open-government-licence/version/3/",
  "attribution": "Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives."
}