THE FOOD, DRUGS AND CHEMICAL SUBSTANCES (FOOD LABELLING, ADDITIVES

126 Pages·2012·3.96 MB·English

CHAPTER254·FOOD,DRUGSANDCHEMICAL SUBSTANCES
THE FOOD, DRUGS AND CHEMICAL SUBSTANCES (FOOD LABELLING, ADDITIVES AND
STANDARDS) REGULATIONS
PART I-PRELIMINARY
L.N.107/1978, 1.These Regulations may becited asthe Food, Drugs and ChemicalSubstances(Food Labelling,
L.N.228/1978, Additives and Standards) Regulations.
L.N.55/1979,
L.N.296/1979,
L.N.121/1980,
L.N.206/1985,
L.N.63/1986,
L.N.516/1988,
L.N.189/1988.
Citation.
Interpretation. 2. Inthese Regulations, unless the contextotherwise requires-
"close proximity" means,with referencetothe common name, immediatelyadjacenttothe common
name withoutany interveningprinted orwritten graphic matter;
"common name" means,with referenceto food, any name set out incolumn 2of Part Iof the First
Schedule orifthe name isnot so set out, any name inEnglish bywhich any food isgenerally
known;
"components" means any substanceswhich form part ofan ingredient;
"flavouringpreparation" includesanyfood for which astandard isprescribed in Part VI;
"food additive" means any substance including any sourceof radiation, the use ofwhich results, or
may reasonablybe expectedto result, initor itsproductsbecomingpart ofor affecting the
characteristics ofafood, butdoesnot include-
(a)any nutritive materialthat is recognized orcommonlysold as an article oringredientof food;
(b)vitamins, mineral nutrientsand amino acids;
(c)spices, seasonings,flavouring preparations, essentialoils, oleoresinsand natural extractives;
(d)pesticides;
(e)food packaging materialsand components thereof; and
(~ drugs, recommendedfor administration toanimals that may beconsumedas food;
"food colour" means those coloursprescribedfor use inorupon food underPart IV;
"gelling agent" means gelatin, agar, orcarrageenan and theirsalts;
"ingredient" means any substance,includingafood additiveused inthe manufacture orpreparation
ofafood and presentinthe final product;
"parts per million" means parts per million by weight and may be symbolized as p.p.m.;
"per cent" means per centum byweight and may besymbolized as%;
"sweetening agent" includes any food for which a standardis prescribedunderPart VII;
"unstandardizedfood" meansanyfood for which a standardis not prescribedin any part ofthese
Regulations.
PARTII-LABELLING, SPECIAL DIETARYFOODSAND POLICY
3. No person shall sell amanufactured, processedor prepackedfood, unlessa label has been
affixed orappliedto that food.
Sale of
unlabelled food
prohibited.
Declarationsto 4.The label appliedto a food shall carry-
be included on
food labels.
(a)onthe main panel-
(i)the brand ortradenameof that food (ifany);
(il) the common nameofthe food;
(iii) in close proximityto the common name, acorrectdeclaration of the net contentsinterms of
weightvolume or numberin accordancewith the usual practice indescribingthe food;
(b)groupedtogetheron any panel-
(i)adeclaration by nameof any preservatives used inthe food;
(ii) adeclaration of permittedfood colouradded tothe food;
(iii) a declaration ofany artificial or imitationflavouring preparationadded tothe food;
(iv) inthe case of afood consisting of morethan one ingredient, acomplete list of theiracceptable
common namesindescending orderoftheirproportions, unlessthe quantityof each ingredientis
stated intermsof percentagesor proportionatecompositions, and
(v) any otherstatementrequiredunderthe provisionsofthese Regulationsto be declaredonthe
label;
(c)on any panel,the nameand addressofthe manufacturer, packeror distributorofthe food.
Labelling 5. Notwithstanding regulation 4,the information required to appearonthe label shall not beplaced
information not atthe bottomof any food container.
to appearat
bottomof
container.
Mannerof 6. For the purposesof regulation7 ofthe Food Drugsand Chemical Substances(General)
displaying Regulationsand regulation 4 (a)of these Regulations-
common names
and declaration
(a)a common name consisting of more than one word shall be deemedto be clearly and
of net contents.
prominentlydisplayed onthe main panel ofthe label ifeach word, otherthan articles, conjunctions
Supra.
orprepositions, is in identicaltype and identicallydisplayed; and
(b) adeclarationof net contentsincludingeach numeral inanyindicatedfraction on apackageof
food shallbe deemedto be clearly and prominentlydisplayedthereon ifitis inbold face type.
Positionor 7. Regulation 7ofthe food, Drugsand Chemicalsubstances(General) Regulations and regulation
size of 4 (a) (iii) of these Regulations shall not applyto the positionor sizeof the declaration of net
declarationof contentson the label of afood packed inglass containers on which the declaration appearstwice
netcontents on onthe shoulderorupperpart ofthe containerinblock letteringor to the containers of alcoholic
labelsof certain beverages and soft drinks.
glass
containers.
Label 8.Where boththe inner andtheouter labels areused on apackage offood, thelabel declarations
declarationsto required bythese Regulations to appear thereon shall appear onboththe inner andouter labels.
appear clearly
onboththe
inner andouter
label.
Restriction on 9. Nodirect orindirect references totheActortothese Regulationsshall be made upon anylabel
reference tothe of,orinany advertisementfor,afood unlessthe reference isaspecificrequirement ofthe Actor
Actonthelabel these Regulations.
orin
advertisement.
Foodsold 10.Regulations 3and 4shall notapply tofood sold inbulkorpackagedfrom bulk atthe place
inbulk where thefood is retailed.
exempted from
requirements of
label
declarations.
Acceptable 11.Forthepurposesof regulation 4(b) (iv),aname set outincolumn 2 ofPart IIofthe First
common names Schedule istheacceptablecommon name forthefood set outincolumn 3thereofinrelation tothe
forcertain same item.
foods.
Label 12.Notwithstanding theprovisions ofregulation 4(b)(ii), itshall not be necessary toindicate the
declaration presence ofcaramel as afood colour onthelabel in-
not required
to indicate
(a)non-excisablefermented beverages;
the presence of
caramel asfood
colour in (b)sauces;
certain foods.
(c)spirituousliquors;
(d) vinegar, except spirit vinegarorblends containing spirit vinegar;
(e)wine; and
(I) soft drinks.
Exemptions 13.Notwithstandingthe provisions ofregulation 4(b)(i), itshall notbe necessarytoindicate the
oflabel presence ofSUlphurousacids including salts thereofinorupon thelabel of-
declaration
from indicating
(a)glucose;
thepresence of
SUlphurousacid
incertain foods. (b)glucose solids;
(c)syrup;
(d) confectionery;
(e)malt liquor;
(I)wine; and
(g)soft drinks.
Exemption of 14.Notwithstandingtheprovisionsofregulation 4(b)(iii),it
label shall not be necessarytoindicate thepresence ofadded artificial orimitation flavouring
declaration preparationsonthe labelof liqueurs andalcoholic beverages.
from indicating
thepresence
ofartificial
flavourings
incertain foods.
Statement 15.Where astatementorclaim implying aspecial dietary use ismade on the label of,orinany
implyingspecial advertisementfor, any food the label shall carry astatementof the type ofdiet for which the food is
dietaryuse. recommended.
Label 16.Afood containing saccharin oritssalts shall carry on the label astatementtothe effectthat it
declaration contains(namingthe syntheticsweetener) a non-nutritive artificial sweetener.
of food
containingan
artificial
sweetener.
Standard for 17.Specialdietaryfoods recommendedfor carbohydrate orsugar reduced diets shall befood that
carbohydrate contains not more than 50percentofthe glycogeniccarbohydratenormallypresentinfoods ofthe
orsugar same class.
reduced foods.
Condition for 18.Forthe purposes of these Regulations afood may be describedas sugarless, sugarfree, low in
describingfood carbohydrates orby any other synonymousterms ifitcontains not more than 0.25 percent
assugarless, glycogeniccarbohydrates.
etc.
Mode of 19.Whereastatementorclaim relating tothe carbohydrate,sugarorstarch contentismade onthe
declarationof label of, orin any advertisementfor, afood the label shall carryastatementofthe carbohydrate
carbohydrate contentin grams per 100 gramsor onapercentage basis.
contentinfood.
Standard for 20. Specialdietaryfoods recommendedfor calorie reduced diets shall befoods that contain not
caloriereduced more than 50per cent of thetotal calories normallypresent infoodsof the same class.
special dietary
foods.
Conditionsfor 21. For the purposesof these Regulations afood may be describedas low calorie orbyany
describingfood synonymousterm ifitcontains not more than-
aslow calorie.
(a)15caloriesper averageserving;and
(b)30 caloriesina reasonabledaily intake.
Mode of 22. Whereastatementorclaim relating to the caloriecontentismadeonthe label of, orinany
declaring advertisementfor, afood the label shall carryastatementofthe caloriecontentincaloriesper 100
calorie grams.
content infood.
Standardfor 23. Thenumberofmilligrams ofsodiumcontributed bya reasonable daily intakeofaspecial
sodium reduced dietary food recommendedfor asodium reduced diet shall notexceed one-sixththe numberof
special milligramsof sodium contained ina reasonable daily intake ofthe same food.
dietaryfood.
Conditions for 24. (1) For the purposesofthese Regulations afood may be described aslow sodium orby any
describing synonymousterm ifitcontainsnot more than-
food aslow
sodiumand
(a)10 mg. sodium inan averageserving; and
mode of
declaration.
(b)20 mg. ina reasonable daily intake.
(2)Where astatementorclaim relating tothe sodium content ismadeon the label of,or inany
advertisementfor, afood the label shall carryadeclaration ofthe sodium contentinmilligramsper
100grams.
Restriction on 25. No person shall sell afood containing anon-nutritivesweetening agentunless-
the sale offood
containing
(a)that food meetsthe requirementsforspecialdietaryfoods as prescribedin regulation 17or 20;
non-nutritive
sweetening
agents. (b)the label carries astatementindicating aspecial dietaryuse.
Composition of 26. (1) Whereastandardfor afood isprescribedinthese Regulations-
standardized
food.
(a)thatfood shall contain only the ingredientsincludedinthe standardfor thatfood;
(b) each ingredientshall be incorporated inthefood inthe quantitywithin the limits prescribedfor
that ingredient; and
(c)ifthestandard includes aningredienttobe usedasafood additiveforaspecified purpose,that
ingredientshall beafood additive setoutinany ofthe tables contained intheSecond Schedule for
use asan additive tothatfood forthatpurpose.
(2)Where astandard for afood isnotprescribed inthese Regulations-
(a)thefood shall notcontain any food additive except the food additives setout inanyofthetables
contained inthe Second Schedule foruseas additives tothat food forthe purposesetoutinthose
tables; and
(b)that food additive shall beincorporated inthe food inaquantity within the limitsprescribed for
thatfood andfood additive inthose tables.
Limits offood 27. Where the limit prescribed forafoodadditive in anyofthe tables inthe Second Schedule is
additives stated stated tobe "good manufacturing practice", theamount ofthefood additive added toafoodin
tobe"goods manu facturing andprocessingshall notexceed the amount required to accomplishthepurpose for
manufacturing which thatadditive is required tobeaddedtothat food.
practice".
Food additives 28.(1)Afood additive shall, where specificationsare set outin anypart ofthese RegUlationsfor
tomeet thatadditive, meetthose specifications.
specifications.
(2)Where nospecificationsareset outinany partofthese Regulationsfor afood additive but
Cap.496. specifications havebeen established forthat additive under the StandardsAct orbytheJoint
Expert Committee on FoodAdditives oftheFood and Agricultural Organization ofthe United
Nations and theWorld Health Organization, thatadditive shall meet those specifications.
(3)Where nospecificationsforafood additive areset outinanypart ofthese Regulations or
established under the Standards Act orbythe Joint Expert Committeeon FoodAdditives ofthe
Food andAgricultural Organization ofthe United Nations and theWorld Health Organization, but
specifications areset outforthat additive inpublication number1406for "Food Chemical Codex"
second edition (published bythe National Academy ofthe United States ofAmerica), thatfood
additive shall meet those specifications.
Restriction on 29.(1) No person shallsell afood thatisrepresented foruse forbabies ifthe foodcontains food
sale ofbaby additives unless permission forsuch usehas been granted bythe Minister.
foodcontaining
food additives.
(2)The provisionsofparagraph (1)shallnotapply to-
(a)ascorbic acid used indrycereals containing banana; or
(b)soya bean lecithin inricecereals represented asbeing foruse asbabyfood.
Componentsof 30.Where an ingredientofafood has morethan one component, the name ofallthecomponents
food shall be included inthelistofingredients, except where such aningredient isafood forwhich a
ingredients. standardhas been established andsuch standard does not require acomplete listofthe
ingredients.
Country of 31.(1)Thecountryoforigin ofafood shall bedeclared onthe label.
origin offoodto
be declared
(2)Where afood undergoesprocessing inasecond country andsuch processing changes its
onthe label.
nature, thecountry inwhich theprocessing was doneshall, for thepurposeofparagraph (1),be
consideredtobethecountry oforigin.
Label 32. Foodwhich has been treated with ionizing radiation shall beso designated onthelabel.
declaration for
irradiated food.
Misleading 33. Grade designationsused onthelabel shall bereadily understoodand notmisleading or
grade deceptive.
designations
prohibited.
Expiry date to 33A. (1)Forthe purposes ofthese RegUlationsthe lastday, month andyear required tobemarked
beonlabeland onfood products pursuant toregulation 14(e)of Food,Drugs and Chemical Substances(Food
prohibition on Hygiene) Hequlationsshall bemarked onthelabel.
saleofexpired
goods.
(2) Noperson shallsell anyfood whose date marking hasexpired afterthat date.
PART Ill-FOODADDITIVES
PART III-FOODADDITIVES
limitforfood
34.Forthe purposeofthis Part, unless thecontext otherwise requires, where a limitforafood
additives
additive hasbeen prescribed orexemptions fromlabel declarationin regard tofood additives have
prescribed for
beenpermittedunder these Regulations forsoft drinks itshall include that forabeverage base,
soft drinks.
beverage mix andbeverageconcentrate, andthe maximum level prescribed forthe food additive
shallbeforthe finished drink.
Labelling of 35.Noperson shallsell anysubstance for use asafood additive unless the label-
substances
used asfood
(a)carries astatementofthe amount ofeachadditive present; or
additives.
(b) carries acomplete listofthefood additives present indescendingorder oftheir proportion as
wellas directions fortheir usewhich, iffollowed, shall produceafood notcontaining such additives
inexcess ofthe maximum levels ofuseprescribed bythese Regulations.
Conditions fora 36.(1) Any person who wishes torequest forafood additive tobe added toorachange tobemade
requesttoadd inany ofthe tables setoutintheSecond Schedule shallsubmit his request tothe Ministerina
toorchange form, mannerand content satisfactorytothe Minister.
food additives.
(2)The request made inaccordancewith paragraph (1)shall include-
(a)adescriptionofthe food additive, including itschemical name and the name under which itisto
besold, the method ofitsmanufacture, chemical andphysical properties, composition and
specification, andwhere thatinformation isnotavailable adetailed explanation;
(b)astatementoftheamount ofthefood additive proposed foruse and thepurposeofwhich itis
proposed tobe usedtogetherwith directions, recommendations andsuggestionsforuse;
(0)where necessaryintheopinion ofthe Minister, anacceptable method ofanalysis suitable for
regulatory purposesthat shall determine the amount ofthe food additive and of anysub stance
resulting from theuseofthe food additive inthe finished food;
(d)data establishing thefact thatthe foodadditive shall havethe intended physical orother
technical effect;
(e)detailed reports oftests madeto establish thesafety ofthe food additive under the
recommendedconditionsforuse;
(t)data to indicate the residuethat may remain inorupon the finished food product whenthe food
additive isusedwith good manufacturing practice;
(g) aproposed maximum limitfor residuesofthe foodadditive inorupon the finished food;
(h)specimensofthe labelling proposed for thefood additive; and
(i)asample ofthe food additive inthe form inwhich itispro posed to be usedinfood, asample of
theactive ingredients and, onrequest bythe Minister, asample ofthe food containing the food
additive.
(3)The Minister's decision on arequest made under paragraph (1)shall be final andheshallinform
inwriting theperson filingthe request ofhisdecision.
Conditions for 3? The use ofmore thanone class IIpreservative shall beallowed provided the sum ofthe ratios
usingmorethan ofthe quantitiesofeach preservativepresent intheproducttothe quantities permitted underthese
oneclass II Regulations shall not exceed one.
preservative.
Saleofonly 38. Noperson shall sell anySUbstanceasafood additive unless the substance islisted inoneor
listedfood more ofthe tables setoutinthe second Schedule.
additives.
PART IV-FOODCOLOURS
Exempted 39.Notwithstanding the provisions ofthese Regulations, subparagraph (c)ofparagraph (1)and
foods. subparagraph (a)ofparagraph (2)of regulation 26shall not apply tospices, seasonings, flavouring
preparations, essential oils, oleoresins and natural extractives.
Conditions for 40. Noperson shall sellafood containing afood additive except asprescribed in regulations 26
saleoffood and27.
containing food
additives.
PART IV-FOODCOLOURS
Interpretation
41. Forthe purposes ofthis Part-
ofPart
"colourindex numbers" means thenumbers allocated to differentcolours inthe colour index
published bythe SocietyforDyers andColounsts ofthe United Kingdom andthe Association of
Textile Chemists andColouristsoftheUnited StatesofAmerica;
"diluent" means anysubstancesuitable for human consumption other than asynthetic colour
present inacolour mixture orpreparation;
"dye" means the principal dye andassociated subsidiaryand isomericdyes containedinsynthetic
colour;
"lake" means astraight colour extended onasubstraction byadsorption,coprecipitation or
chemical combination that does notinclude any combination ofthe ingredients made byasimple
mixing process;
"mixture" means a mixture oftwoormore synthetic colours or amixtureofone or moresynthetic
colours with one ormore diluents;
"preparation"means apreparation ofoneor moresyntheticcolours containing lessthan three per
cent dye and soldfor household use;
"syntheticcolour" means any organic colour, other than caramel, that isproduced bychemical
synthesis and has nocounterpart innature.
Colours 42.Noperson shall sellfor useinoruponfoodanycolour other than-
permitted for
saleforuse in
(a)natural colours, that isalkanet, anatto ~-apo-8'-carotenal, ~-carotene, beet red,chlorophyll,
oruponfoods.
chlorophyll coppercomplex, cochineal, ethyland methyl/3-apo-8'-carotenoates, orchil, paprika,
riboflavin, saffron, sandalwood, sodtumand potas siumchlorophyllincopper, turmeric, xanthophyll
ortheir colouring principles whether isolated from natural sources orproduced synthetically, and
caramel;
(b)inorganiccolours, that ischarcoal, carbon black, iron oxide,titaniumdioxide, metallic aluminium
and metallicsilver; and
(c)syntheticcolours, that isbrilliant blue FCF (colour indexnumber42090, 1971), carmoisine
(colour index number 14720, 1971),erythrosine (colourindex number45430, 1971), indigotine
(colour index number73015, 1971),ponceau 4R (colour index number16255, 1971), sunset yellow
FCF (colour index number15985,1971),tartrazine (colour index number19140,1971), and
aluminium orcalcium lakesofthese colours.
Prohibited sales 43.No person shall sellafood towhich has been added anycolour other than thecolours specified
offood. inregulation 42.
Standard for 44.The food colours listed inregulation 42 (c)shallbeofthe Standard forstandardsetoutinthe
foodcolours. table contained intheThird Schedule.
Prohibition 45. Noperson shall sell afood, otherthan asynthetic colour orflavouring mixture preparation, that
against selling contains when prepared forconsumption according to labeldirection, more than-
foodcontaining
food colours (a)300 parts per million ofcarrnolslne (colourindex number14720, 1971), indigotine(colourindex
exceeding number73015, 1971),sunset yellow FCF (colour indexnumber15985, 1971),tartrazine (colour
prescribed index number19140, 1971)oranycombination ofthese colours;
limits.
(b)100parts per million ofbrilliant blue FCF (colour index number42090, 1971), erythrosine
(colour index number45430, 1971), ponceau 4R (colour index number16255, 1971); or
(c)300 parts per millionofanycombination ofthesynthetic colours specified inparagraphs (a)and
(b)andwithinthe limitsset bythoseparagraphs.
Limitsfor 46. Noperson shall sell afoodcolourforuseinoruponfood thatcontains morethan-
metallic
contaminants
(a)3partsper million ofarsenic calculated asarsenic, as deter mined bytheofficial method;
infoodcolours.
(b)10partsper million oflead,calculated asleadasdetermined bythe official method; or
(c)except incase ofironoxideand lakes,atotalof 100parts permillion ofironandcopper,
calculated asironandcopper, and ifother heavy metalsarepresent thecolour shallbedeemedto
beadulterated.
Limitfor 47.Noperson shallsellfoodtowhich hasbeenadded more than35parts per millionof[3-apo-8'-
carotenal infood. carotenal orethyl [3-apo-8'-carotenalormethyl p-apo-8'-carotenoate.
Labellingof 48.Noperson shall sellasyntheticcolourfor useinoruponfood unlessthe labelcarries-
synthetic colours.
(a)the common name ofthesynthetic colour;
(b)thelotnumber ofthemanufacture ofsynthetic colour; and
(c)thewords "FoodGradeColour".
Labelling of 49. Noperson shall sell amixtureorpreparation ofcolours for use inoruponfood, unlessthe
mixtureor labelcarries-
preparation of
colours.
(a)the lotnumber ofthe mixtureorpreparation;
(b)thewords "FoodGradeColour"; and
(c)the common names oftheindividualcolours inthe mixtureorpreparation.
PARTV-POISONOUS SUBSTANCES INFOOD
Limitsfor PARTV-POISONOUSSUBSTANCES INFOOD
poisonous or
harmful
50. Except asprovided inthese Regulations, afoodspecified inPart IorPart IIofthe Fourth
substances in
Schedule which contains-
food.
(a)anyorallofthepoisonous orharmfulsubstances listed inPartIorPart IIinamounts not
exceeding thequantities statedtherein inpartsper million (p.p.rn.)forthatfood; and
(b)no otherpoisonous orharmfulSUbstances,shall beexempted from the provisions ofparagraph
(a)ofsection 3oftheAct.
PARTVI-FLAVOURING PREPARATIONS
Standard for PARTVI-FLAVOURING PREPARATIONS
flavour extractor
essence.
51. Extractoressence ofanamedflavour shallbe asolution inethyl alcohol, glycerol, propylene
glycol oranycombination ofthese, ofsapid orodorous extract principles orboth, derivedfromthe
plant afterwhichtheflavouring extract oressence isnamed, andmaycontain water, asweetening
agent,foodcolour andaclass IIorclass IVpreservative asprescribed inthe Second Schedule.
Standardfor 52.Artificial extract, artificial essence, imitation extract and imitation essence ofanamedflavour
artificial0r shall beaflavouring extract oressenceexcept thattheflavouring principles shallbe derivedin
imitation extract wholeorinpartfromsources otherthanthe aromatic plant afterwhich itisnamed, andifsuch
oressence. extract oressence isdefinedinthese Regulations theflavouring strength ofthe artificialor
imitation extract oressence shallbe notlessthan that oftheextract oressence.
Standard for 53.Anamed f1avour-
flavour.
(a)shall beapreparation, otherthanaflavouring preparation prescribed inregulation 51ofsapid
orodorous principles orboth,derivedfrom thearomatic plantafter whichtheflavour isnamed;
(b)may contain asweetening agent,foodcolour, aclass IIpreservative, aclass IVpreservative or
anemulsifyingagentasprescribed inthe Second Schedule; and
(c)mayhave added toitthe following liquidsonly-
(i)water;
(Ii)ethyl alcohol;
(iii)glycerol;
(iv) propyleneglycol; and
(v) ediblevegetableoil.
Standardfor 54. Anamedartificial orimitationflavourshall be aflavourexceptthat theflavouring principles
artificial or may bederivedwhollyor partlyfrom sourcesotherthan the aromaticplantafterwhich itisnamed,
imitation flavour. and ifsuch flavourisdefined inthese Regulations the flavouringstrengthof the artificialor
imitationflavourshall be not less than that oftheflavour.
Standardfor fruit 55. Notwithstanding regulations 51 and 53 a named fruit extract, essence orflavour, naturally
extractor fortified, shall be an extract, essenceorflavourderivedfrom the named fruit towhich othernatural
essence extractiveshave been added and 51percentofthe flavouring strengthshall bederivedfrom the
naturally namedplant.
fortified.
Labelling ofor 56. The label ofor any advertisement foran artificiatorimitation flavouring preparationshall have
advertisement the word "artificial" or "imitation" asanintegralpart ofthe nameof such flavouring preparationand
for artificial in identicaltype and identicallydisplayedwith such name.
flavouring
preparations.
Standardfor 60. Cassia essence, cassia extractorcassiaflavouror cassiacinnamon essence, cassia
cassia essence, cinnamon extractorcassiacinnamonflavourshall bethe essence, extractor flavourderivedfrom
extractorflavour the natural orterpenelessoil obtainedfrom the leaves and twigs of cinnamomum cassiaL.and
or containing not less than 80 percent cinnamicaldehyde,and shall correspond inflavouring
cassia cinnamon strengthto an alcoholicsolution containing notless than 2 per cent by volume ofvolatile oilof
extract, essence cassiacinnamon.
orflavour.
Standardfor 57. Almond essence, almondextractoralmondflavourshall be the essence, extractorflavour
almond essence, derivedfrom the kernelsofthe bitleralmond, apricotor peach and shall contain notless than 1
extract or per cent byvolumeof hydrocyanicacid-free volatileoil obtainedtherefrom.
flavour.
Standard for 58. Anise essence, anise extractoraniseflavourshall bethe essence,extractorflavourderived
anise essence, from the natural orterpeneless oil ofanise and shall correspondinflavouring strengthtoan
extractor alcoholicsolutioncontaining not less than 3 percent by volume of oil of anise, the volatile oil
flavour. obtainedfrom the fruit ofPimpinellaanisumL., orill/dum verumHook.
Standard for 59. Celeryseed essence,celery seed extractorceleryseed flavourshall bethe essence,extract
celery seed orflavourderived from celery seed orthe terpeneless oil ofceleryseed and shall correspond in
essence, extract flavouring strengthto analcoholicsolution containing not less than 0.3 percentby volume of
orflavour. volatileoil ofceleryseed.
Standardfor 60. Cassiaessence, cassiaextract orcassiaflavouror cassia cinnamon essence, cassia
cassia essence, cinnamon extract or cassiacinnamon flavourshall bethe essence, extractorflavourderivedfrom
extractorflavour the naturalor terpeneless oil obtained from the leaves andtwigs ofcinnamomumcassiaL.and
or containing notless than 80percentcinnamicaldehyde,and shall correspond inflavouring
cassiacinnamon strengthto analcoholicsolution containingnot less than 2per centbyvolume ofvolatileoil of
extract, essence cassiacinnamon.
or flavour.
Standardfor 61.Ceyloncinnamon essence, Ceylon cinnamon extractorCeylon cinnamon flavourshall bethe
Ceylon cinnamon essence, extractorflavourderived from volatile oil obtainedfrom the barkofcinnamomum
essenceextract ZeylanicumNeesand shall contain-
orflavour.
(a)not less than 2 percentbyvolume of oilofCeylon cinnamon;
(b) not less than 65 percentcinnamicaldehyde; and
(c)notmore than 10percentofeugenol.
Standardfor 62. Cloveessence, clove extract orclove flavourshall bethe essence,extract orflavourderived
clove essence, from the volatile oil obtainedfrom clove buds and shall contain not less than 2per cent byvolume
extractorflavour. ofoil ofclove.
Standardfor 63. Gingeressence,gingerextract or gingerflavourshall bethe essence, extract orflavour
gingeressence, derivedfrom gingerand shall contain, in100 millilitres,the alcohol solublematterfrom not less
extractorflavour. than 20 gramsofginger.
Standardfor 67. Peppermintessence, peppermintextractorpeppermintflavourshall bethe essence, extractor
peppermint flavourpreparedfrom peppermintoroil of peppermint, obtainedfrom the leaves and flowering
essence,extract tops ofMentha piperitaL., orofMentha arvensisDe.C., var.piperascensHolmes, and shall
orflavour. correspond inflavouring strengthtoanalcoholicsolutionof not less than 3per cent byvolumeof
oilof peppermintcontaining notless than 50percent free and combined menthol.
Standardfor 64. Lemonessence, lemon extractorlemon flavourshall be the essence, extractorflavour
lemon essence, preparedfrom the naturalor terpenelessoil oflemon or from lemon peel and shall contain notless
extractorflavour. than 0.2 per cent citral derivedfrom oil oflemon.
Standardfor 65. Nutmeg essence, nutmeg extract or nutmegflavourshall be the essence, extractor flavour
nutmeg essence, preparedfrom the natura1 orterpeneless oil ofnutmegand shall correspond inflavouringstrength
extractorflavour. toan alcoholicsolution containingnot less than 2 percentbyvolume ofoil ofnutmeg.
Standardfor 66. Orange essence,orange extractororange flavourshall bethe essence,extractorflavour
orange essence, preparedfrom sweetorange peel, oil ofsweetorangeor terpeneless oil of sweetorange, and
extractorflavour. shall correspondinflavouring strengthto analcoholicsolution containing 5per cent by volume of
oil ofsweetorange, thevolatileoilobtainedfrom the fresh peel ofCitrus aurantiumL.,that shall
have an optical rotation, atatemperature of25° C.,of not less than +95°, using atube 100
millilitresin length.
Standardfor 67. Peppermintessence, peppermint extractorpeppermintflavourshall bethe essence, extractor
peppermint flavourpreparedfrom peppermintoroil of peppermint, obtainedfrom the leaves and flowering
essence, extract topsofMentha piperitaL., or ofMentha arvensisDe. C.,var.piperascensHolmes, and shall
or flavour. correspond inflavouring strengthtoan alcoholicsolution ofnot less than 3per cent byvolume of
oil of peppermintcontaining not less than 50per centfree and combined menthol.
Standardfor rose 68. Rose essence, roseextractor rose flavourshall be the essence, extractor flavourobtained
essence, extract from the petalsof RosadamascenaMil1.or R.moschataHerrm and shall contain notless than 0.4
or flavour. percentbyvolume ofattar of rose.
Standardfor 69. Savoryessence, savoryextractorsavoryflavourshall be the essence, extractorflavour
savoryessence, preparedfrom savory oroil ofsavoryand shall contain not less than 0.35per cent by volume of
extract or flavour. savory.
Standardfor 70. Spearmintessence, spearmintextractor spearmintflavourshall bethe essence,extractor
spearmint flavourprepared from oil of spearmintobtainedfrom the leaves and floweringtopsofMentha
essence, extract spicataL.andMenthacardiacaandshall contain notless than 3per cent by volume ofoilof
orflavour. spearmint.
Standard for 71. Sweet basil essence, sweetbasil extract orsweetbasil flavourshalt bethe essence, extractor
sweetbasil flavourpreparedfrom sweet basil oroil ofsweet basil obtainedfrom the leavesand tops
essence, extract ofOcymumbasilcumL. and shall contain not less than 0.1 per cent by volume ofoil ofsweetbasil.
orflavour.
Standard for 72. Sweet marjoram essence,sweet marjoram extractorsweetmarjoramflavouror marjoram
sweet essence, marjoramextractor marjoram flavourshall bethe essence,extractor flavourprepared
marjoram from marjoram orfrom oil of marjoram and shall contain not less than 1per cent byvolumeofoil
essence, extract of marjoram.
orflavour.
Standardfor 73. Thymeessence, thyme extractorthymeflavourshall be the essence, extractor flavour
thyme essence, preparedfrom oil of thyme and shall contain not less than 0.2 per centbyvolumeofoilof thyme.
extractor
flavour.
Standardfor 74. Vanilla essence,vanillaextractorvanilla flavour-
vanilla essence,
extractor
(a)shall be the essence, extract orflavourpreparedfrom the vanillabean, the dried, cured fruit
flavour.
ofvanillaplanifofiaAndrewsorvanilla tahitensisJ. W. Moore; and
(b)shall contain in 100 millilitres, regardless ofthe method ofextraction,at least the quantityof
solublesubstancesinthe natural proportionsthat are extractable bythe official methodfrom-