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Greece
204
W. GERMAN, GREEK LEGISLATION
ethyl-p-hydroxybenzoate, propyl-p-hydroxybenzoate, calcium propionate, sodium propionate, sorbic acid, sulphur dioxide, sodium sulphite, sodium hydrogen sulphite, sodium metabisulphite, ethylene oxide, propylene oxide, sodium diacetate.
Antioxidants and synergists. Ascorbic acid, isoascorbie acid, sodium ascorbate, sodium isoascorbate, ascorbyl palmitate, butylated hydroxyanisole, butylated hydroxytoluene, nordihydroguaiaretic acid, propyl gallate, octyl gallate, dodecyl gallate, ct-tocopherol, mixed tocopherols concentrate, citric acid, tartaric acid, phosphoric acid. Volume 2. Food colourings Inorganic food colourings. Carbon blacks, iron oxides, titanium dioxide, ultramarines. Organic food colourings Natural. Alkanet and alkarmin, anthocyanins, beet red and betanin cochineal and carminic acid, carotenes (natural and synthetic), anatto, bixin, norbixin, saffron, crocin, coreetin, xanthophylls, riboflavin, tumeric, curcumin, chlorophyll, chlorophyll copper •complex, ehlorophyllin copper complex, orchil and orcein. Synthetic. Amaranth, Azorubin, Fast Red E, Ponceau 4R, Ponceau 6R, Ponceau SX, Scarlet GN, Erythrosine, Orange GGN, Sunset Yellow FCF, Chrysoine, Fast Yellow, Tartrazine, Quinoline Yellow, Fast Green FCF, Guinea Green B, Light Green SF Yellowish, Woolgreen B, Brilliant Blue FCF, Patent Blue V, Indigotine, Indanthrene Blue RS, Benzyl Violet 4B, Brilliant Black BN. Particulars are given also of methods to be employed in testing and of the test solutions to be used in these methods.
W. Germany COFFEE REGULATIONS Order of 26 March 1963, which amends the Order on Coffee of 10 May 1930, permits the use of the following substances for glazing roasted coffee: Gum benzoin, mastic, colophonium, yellow acaroid resin, shellac, beeswax and carnauba wax. Shellac may not contain more than 2 ppm arsenic.
Greece PERMITTED COLOURINGS, PRESERVATIVES AND FLAVOURINGS A communication, dated 15 October 1963, which arrived in the BIBRA office from the Director General of the General Chemical State Laboratory, Athens outlined the legislative position pertaining to the use of colourings, preservatives and flavourings in food.
Colourings Cheese. The following colourings of vegetable origin are permitted: curcumin, carotene, saffron and armatto. Canned green vegetables. These may be coloured with copper sulphate provided the level of copper in the finished product does not exceed 100 ppm. Confectionery, cakes, chocolate, jams, jellies and starch foods for children. Only the
GREEK LEGISLATION
205
following natural colourings are permitted: curcumin, carotene, saffron, cochineal, chlorophyll, water-soluble annatto and colouring from beet juice. No colourings may be added to natural fruit juices, ices containing natural fruit juices, ice cream, sweets prepared from sour cherries. Fresh butter, margarine and cooking fat. These may contain only curcumin, carotene, saffron and annatto. Caviar. The following synthetic colourings may be used: Amaranth, Erythrosine, Ponceau SX and Tartrazine. Bric (red caviar). Only cochineal is permitted. Alcoholic drinks (cognac, brandy, eau de vie, etc.). These may contain only caramelized grape sugar, and only when there is a particular need for the addition of colouring. Liqueurs. Permitted natural colourings are: curcumin, carotene, saffron, cochineal and chlorophyll. Permitted synthetic colourings are: Indigotine, Amaranth, Erythrosine, Ponceau SX, Tartrazine and Sunset Yellow FCF. Chickpeas. Curcumin is the only permitted colouring. Alkannin. May be used to colour all foods where eolouring is allowed. Prohibited colouring of certain foodstuffs. Colourings may not be added to sausages, wine, spaghetti and similar products, milk rice, cream, red pepper, mustard powder and citrus juices and beverages containing them, whether aerated or not. Preservatives
Cannedfish, driedfish, caviar, fish roe, etc. These may contain only salt. For cod fish and fish roe the maximum concentrations permitted are 18 and 15 ~o respectively. Butter. Salted fresh butter should not contain more than 3 ~o table salt; the maximum amount of salt in melted butter is 1 ~oCheese. Salt may be added provided the flavour is not impaired. Margarine. This product may contain up to 0.2 ~o salt. Salted margarine containing up to 5 ~o salt may be sold provided it is conspicuously labelled as "salted margarine". Soft drinks. If prepared from citrus and other fruit juices, whether aerated or not, soft drinks may contain benzoic acid or sodium benzoate (1000 ppm), sulphur dioxide (750 ppm), formic acid (1500 ppm; 500 ppm in drinks requiring dilution before use), ethyl or propyl p-hydroxybenzoate (500 ppm). Currant pulp. Up to 750 ppm sulphur dioxide may be added. Starch syrup. Up to 150 ppm sulphur dioxide may be added. Tomato paste. To a product containing more than 18 ~o solids and stored in sealed containers (weight less than 1 kg) up to 7~o salt may be added; up to 10~ may be added if stored in open containers. When the salt content does not exceed 3 ~ , sodium benzoate is permitted up to 1500 ppm; for a salt content ranging from 3-7~o, 1000 ppm sodium benzoate is allowed. Tomato juice. For a product containing 6-18 ~ solids, up to 3 ~o salt is permitted. Preservatives used for other fruit juices may be added to tomato juices and at the same levels. Sausages. Salt and/or sodium nitrite in a quantity not exceeding 0.15 ~o may be used. Canned vegetables and fruits. Alcohol, vinegar, spices, salt and sugar are permitted. Canned fruits may also contain sodium benzoate (1500 ppm), formic acid (500 ppm) or sorbic acid (1000 ppm). Dried fruits. Currants, sultanas, etc., to be eaten uncooked, may contain up to 750 ppm
206
HAITIAN, HUNGARIAN LEGISLATION
sulphur dioxide. Other dried fruits such as apricots, peaches, apples, pears, etc. may contain up to 2000 ppm sulphur dioxide. Marmalades, jellies, and natural fruit juices may contain up to 1000 ppm sorbic acid.
Flavourings It is permitted to use "harmless artificial flavouring materials" in the following foodstuffs: confectionery products including ices, currant pulp liqueurs and cointreau. Soft drinks may be flavoured with essential oil from citrous peels: the use of arty artificial flavouring being strictly prohibited. No flavourings of any kind may be added to butter fats or margarine.
Haiti MEAT REGULATIONS Regulations for the inspection of meat and meat food products were issued under a Decree dated 1 December 1960. The Decree provides, inter alia, that the following substances may be added to meat products: Common salt, sugars (cane or beet sugar, dextrose, invert sugar, honey, corn syrup solids, corn syrup and glucose syrup) wood smoke, vinegar, flavourings and spices. Sodium nitrate, sodium nitrite, potassium nitrate and potassium nitrite may be added alone or in combination provided there is not more than 200 ppm in the finished product. The following compounds may be added to rendered animal fat or a combination of such fat and vegetable fat in art amount not exceeding that shown: Resin guaiac (0.1%), nordihydroguaiaretic acid (0.01%), tocopherols (0.03 %), lecithin, BHA (0.01%), BHT (0-01%), propyl gallate (0.01%), citric acid (0.01%), phosphoric acid (0-01%) and monoisopropyl citrate.
Hungary FOOD COLOURING REGULATIONS Decree No. 3 of 18 April 1962 regulates the use of colouring matters in foodstuffs and beverages. Relevant portions of this Decree are given below. Colouring matters or their mixtures (A) may contain, in addition to fillers and diluents (salt, sodium sulphate, glycerine, starch, etc.) a maximum of 0.0005 % arsenic; 0.002 % lead; 0.01% zinc and copper. (B) may not contain the following substances: impurities of antimony, barium, mercury, cadmium, chromium, selenium, thallium and uranium, radioactive isotopes, free aromatic amines, polycyclic hydrocarbons, and any other impurities harmful to health (e.g. cyanides, oxalic acid). The colouring matters which are permitted for use in foodstuffs are: (A) Natural colouring matters. Curcuma and saffron, annatto, ]~-carotene, alkarma, cochineal, orseile, chlorophyll, chicory, caramel, and extracts and preparations of fruit and vegetables with colouring properties, used for human consumption. (B) Synthetic colouring matters. Tartrazine, Acid Yellow R, Amaranth, Cochineal Red A, Indigo Carmine, and Brilliant Black BN.
W. GERMAN, GREEK LEGISLATION
ethyl-p-hydroxybenzoate, propyl-p-hydroxybenzoate, calcium propionate, sodium propionate, sorbic acid, sulphur dioxide, sodium sulphite, sodium hydrogen sulphite, sodium metabisulphite, ethylene oxide, propylene oxide, sodium diacetate.
Antioxidants and synergists. Ascorbic acid, isoascorbie acid, sodium ascorbate, sodium isoascorbate, ascorbyl palmitate, butylated hydroxyanisole, butylated hydroxytoluene, nordihydroguaiaretic acid, propyl gallate, octyl gallate, dodecyl gallate, ct-tocopherol, mixed tocopherols concentrate, citric acid, tartaric acid, phosphoric acid. Volume 2. Food colourings Inorganic food colourings. Carbon blacks, iron oxides, titanium dioxide, ultramarines. Organic food colourings Natural. Alkanet and alkarmin, anthocyanins, beet red and betanin cochineal and carminic acid, carotenes (natural and synthetic), anatto, bixin, norbixin, saffron, crocin, coreetin, xanthophylls, riboflavin, tumeric, curcumin, chlorophyll, chlorophyll copper •complex, ehlorophyllin copper complex, orchil and orcein. Synthetic. Amaranth, Azorubin, Fast Red E, Ponceau 4R, Ponceau 6R, Ponceau SX, Scarlet GN, Erythrosine, Orange GGN, Sunset Yellow FCF, Chrysoine, Fast Yellow, Tartrazine, Quinoline Yellow, Fast Green FCF, Guinea Green B, Light Green SF Yellowish, Woolgreen B, Brilliant Blue FCF, Patent Blue V, Indigotine, Indanthrene Blue RS, Benzyl Violet 4B, Brilliant Black BN. Particulars are given also of methods to be employed in testing and of the test solutions to be used in these methods.
W. Germany COFFEE REGULATIONS Order of 26 March 1963, which amends the Order on Coffee of 10 May 1930, permits the use of the following substances for glazing roasted coffee: Gum benzoin, mastic, colophonium, yellow acaroid resin, shellac, beeswax and carnauba wax. Shellac may not contain more than 2 ppm arsenic.
Greece PERMITTED COLOURINGS, PRESERVATIVES AND FLAVOURINGS A communication, dated 15 October 1963, which arrived in the BIBRA office from the Director General of the General Chemical State Laboratory, Athens outlined the legislative position pertaining to the use of colourings, preservatives and flavourings in food.
Colourings Cheese. The following colourings of vegetable origin are permitted: curcumin, carotene, saffron and armatto. Canned green vegetables. These may be coloured with copper sulphate provided the level of copper in the finished product does not exceed 100 ppm. Confectionery, cakes, chocolate, jams, jellies and starch foods for children. Only the
GREEK LEGISLATION
205
following natural colourings are permitted: curcumin, carotene, saffron, cochineal, chlorophyll, water-soluble annatto and colouring from beet juice. No colourings may be added to natural fruit juices, ices containing natural fruit juices, ice cream, sweets prepared from sour cherries. Fresh butter, margarine and cooking fat. These may contain only curcumin, carotene, saffron and annatto. Caviar. The following synthetic colourings may be used: Amaranth, Erythrosine, Ponceau SX and Tartrazine. Bric (red caviar). Only cochineal is permitted. Alcoholic drinks (cognac, brandy, eau de vie, etc.). These may contain only caramelized grape sugar, and only when there is a particular need for the addition of colouring. Liqueurs. Permitted natural colourings are: curcumin, carotene, saffron, cochineal and chlorophyll. Permitted synthetic colourings are: Indigotine, Amaranth, Erythrosine, Ponceau SX, Tartrazine and Sunset Yellow FCF. Chickpeas. Curcumin is the only permitted colouring. Alkannin. May be used to colour all foods where eolouring is allowed. Prohibited colouring of certain foodstuffs. Colourings may not be added to sausages, wine, spaghetti and similar products, milk rice, cream, red pepper, mustard powder and citrus juices and beverages containing them, whether aerated or not. Preservatives
Cannedfish, driedfish, caviar, fish roe, etc. These may contain only salt. For cod fish and fish roe the maximum concentrations permitted are 18 and 15 ~o respectively. Butter. Salted fresh butter should not contain more than 3 ~o table salt; the maximum amount of salt in melted butter is 1 ~oCheese. Salt may be added provided the flavour is not impaired. Margarine. This product may contain up to 0.2 ~o salt. Salted margarine containing up to 5 ~o salt may be sold provided it is conspicuously labelled as "salted margarine". Soft drinks. If prepared from citrus and other fruit juices, whether aerated or not, soft drinks may contain benzoic acid or sodium benzoate (1000 ppm), sulphur dioxide (750 ppm), formic acid (1500 ppm; 500 ppm in drinks requiring dilution before use), ethyl or propyl p-hydroxybenzoate (500 ppm). Currant pulp. Up to 750 ppm sulphur dioxide may be added. Starch syrup. Up to 150 ppm sulphur dioxide may be added. Tomato paste. To a product containing more than 18 ~o solids and stored in sealed containers (weight less than 1 kg) up to 7~o salt may be added; up to 10~ may be added if stored in open containers. When the salt content does not exceed 3 ~ , sodium benzoate is permitted up to 1500 ppm; for a salt content ranging from 3-7~o, 1000 ppm sodium benzoate is allowed. Tomato juice. For a product containing 6-18 ~ solids, up to 3 ~o salt is permitted. Preservatives used for other fruit juices may be added to tomato juices and at the same levels. Sausages. Salt and/or sodium nitrite in a quantity not exceeding 0.15 ~o may be used. Canned vegetables and fruits. Alcohol, vinegar, spices, salt and sugar are permitted. Canned fruits may also contain sodium benzoate (1500 ppm), formic acid (500 ppm) or sorbic acid (1000 ppm). Dried fruits. Currants, sultanas, etc., to be eaten uncooked, may contain up to 750 ppm
206
HAITIAN, HUNGARIAN LEGISLATION
sulphur dioxide. Other dried fruits such as apricots, peaches, apples, pears, etc. may contain up to 2000 ppm sulphur dioxide. Marmalades, jellies, and natural fruit juices may contain up to 1000 ppm sorbic acid.
Flavourings It is permitted to use "harmless artificial flavouring materials" in the following foodstuffs: confectionery products including ices, currant pulp liqueurs and cointreau. Soft drinks may be flavoured with essential oil from citrous peels: the use of arty artificial flavouring being strictly prohibited. No flavourings of any kind may be added to butter fats or margarine.
Haiti MEAT REGULATIONS Regulations for the inspection of meat and meat food products were issued under a Decree dated 1 December 1960. The Decree provides, inter alia, that the following substances may be added to meat products: Common salt, sugars (cane or beet sugar, dextrose, invert sugar, honey, corn syrup solids, corn syrup and glucose syrup) wood smoke, vinegar, flavourings and spices. Sodium nitrate, sodium nitrite, potassium nitrate and potassium nitrite may be added alone or in combination provided there is not more than 200 ppm in the finished product. The following compounds may be added to rendered animal fat or a combination of such fat and vegetable fat in art amount not exceeding that shown: Resin guaiac (0.1%), nordihydroguaiaretic acid (0.01%), tocopherols (0.03 %), lecithin, BHA (0.01%), BHT (0-01%), propyl gallate (0.01%), citric acid (0.01%), phosphoric acid (0-01%) and monoisopropyl citrate.
Hungary FOOD COLOURING REGULATIONS Decree No. 3 of 18 April 1962 regulates the use of colouring matters in foodstuffs and beverages. Relevant portions of this Decree are given below. Colouring matters or their mixtures (A) may contain, in addition to fillers and diluents (salt, sodium sulphate, glycerine, starch, etc.) a maximum of 0.0005 % arsenic; 0.002 % lead; 0.01% zinc and copper. (B) may not contain the following substances: impurities of antimony, barium, mercury, cadmium, chromium, selenium, thallium and uranium, radioactive isotopes, free aromatic amines, polycyclic hydrocarbons, and any other impurities harmful to health (e.g. cyanides, oxalic acid). The colouring matters which are permitted for use in foodstuffs are: (A) Natural colouring matters. Curcuma and saffron, annatto, ]~-carotene, alkarma, cochineal, orseile, chlorophyll, chicory, caramel, and extracts and preparations of fruit and vegetables with colouring properties, used for human consumption. (B) Synthetic colouring matters. Tartrazine, Acid Yellow R, Amaranth, Cochineal Red A, Indigo Carmine, and Brilliant Black BN.