- Email: [email protected]
Austria
202
AUSTRALIAN, AUSTRIAN. LEGISLATION
providing that the maximum amount of arsenic permitted in reduced iron intended for use in the preparation of flour shall be 5 ppm. STANDARD SPECIFICATION FOR PONCEAU MX FOR USE IN FOODSTUFFS Specifications for colourings permitted by the Colouring Matter in Food Regulations, 1957, are being prepared by the British Standards Institute at the request of the Ministry of Agriculture, Fisheries and Food. The publication of British Standard Specifications for the following colourings (CT (1956) Nos. in brackets): Red 10B (17200), Red 2G (18050), Orange G (16230), Ponceau SX (14700) and Yellow 2G (18965) was previously reported (Cited in F.C.T. 1964, 2, 50). The present Standard (B.S. 3671:1963) issued for Ponceau MX [disodium salt of 1-(2,4or mixed xylylazo)-2-naphthol-3,6-disulphonic acid; C.I. (1956) No. 16150], for use in foodstuffs, imposes the following limits for impurities: matter volatile at 135°C (10 ~o), matter insoluble in water (0.1 ~o), di-isopropyl ether extract (0.2 ~o), subsidiary colourings (3 ~), primary aromatic amine calculated as m-xylidine (0.02 ~o), chloride and sulphate expressed as sodium salts (8 ~o), copper (10 ppm), arsenic (1 ppm), lead (10 ppm), heavy metals as sulphides (not sufficient to impart additional colour to that of the reference standard as measured by B.S. 3210). The purity of the colouring must not fall below 82~o and in addition to the above-mentioned stipulations, the concentrations of impurities should not exceed those found in good manufacturing practice. Art appendix describes a method for the determination of primary aromatic amine, as m-xylidine (see p. 247 of this issue).
Austrafia FOOD COLOURING AMENDMENTS IN STATE OF VICTORIA Regulations have been promulgated to amend the food eolouring permitted list by deleting Light Green SF Yellowish (C.I. 1956 No. 42095) and Blue VRS (4205) and by adding Yellow RY (14330), Yellow 2G (18965) and Green S (44090). These notifications amend the list of approved Australian colouring matters published in the previous issue of this Journal (Cited in F.C.T. 1964, 2, 53).
Austria .,
POTASSIUM IODIDE IN SALT
Federal Act of 17 April 1963 provides that producers or importers of edible salt shall market this commodity only after the addition of 10 mg/kg of potassium iodide. It shall be labelled "whole-salt" (Vollsalz). Non-iodized salt may be sold in the retail trade only at the express request of the purchaser. In certain areas to combat goitre, the retail sale of iodized salt only and its use in bread and bakery products may be ordered.
AUSTRALIAN, AUSTRIAN. LEGISLATION
providing that the maximum amount of arsenic permitted in reduced iron intended for use in the preparation of flour shall be 5 ppm. STANDARD SPECIFICATION FOR PONCEAU MX FOR USE IN FOODSTUFFS Specifications for colourings permitted by the Colouring Matter in Food Regulations, 1957, are being prepared by the British Standards Institute at the request of the Ministry of Agriculture, Fisheries and Food. The publication of British Standard Specifications for the following colourings (CT (1956) Nos. in brackets): Red 10B (17200), Red 2G (18050), Orange G (16230), Ponceau SX (14700) and Yellow 2G (18965) was previously reported (Cited in F.C.T. 1964, 2, 50). The present Standard (B.S. 3671:1963) issued for Ponceau MX [disodium salt of 1-(2,4or mixed xylylazo)-2-naphthol-3,6-disulphonic acid; C.I. (1956) No. 16150], for use in foodstuffs, imposes the following limits for impurities: matter volatile at 135°C (10 ~o), matter insoluble in water (0.1 ~o), di-isopropyl ether extract (0.2 ~o), subsidiary colourings (3 ~), primary aromatic amine calculated as m-xylidine (0.02 ~o), chloride and sulphate expressed as sodium salts (8 ~o), copper (10 ppm), arsenic (1 ppm), lead (10 ppm), heavy metals as sulphides (not sufficient to impart additional colour to that of the reference standard as measured by B.S. 3210). The purity of the colouring must not fall below 82~o and in addition to the above-mentioned stipulations, the concentrations of impurities should not exceed those found in good manufacturing practice. Art appendix describes a method for the determination of primary aromatic amine, as m-xylidine (see p. 247 of this issue).
Austrafia FOOD COLOURING AMENDMENTS IN STATE OF VICTORIA Regulations have been promulgated to amend the food eolouring permitted list by deleting Light Green SF Yellowish (C.I. 1956 No. 42095) and Blue VRS (4205) and by adding Yellow RY (14330), Yellow 2G (18965) and Green S (44090). These notifications amend the list of approved Australian colouring matters published in the previous issue of this Journal (Cited in F.C.T. 1964, 2, 53).
Austria .,
POTASSIUM IODIDE IN SALT
Federal Act of 17 April 1963 provides that producers or importers of edible salt shall market this commodity only after the addition of 10 mg/kg of potassium iodide. It shall be labelled "whole-salt" (Vollsalz). Non-iodized salt may be sold in the retail trade only at the express request of the purchaser. In certain areas to combat goitre, the retail sale of iodized salt only and its use in bread and bakery products may be ordered.