南非色素.pdf

(updated) REGULATIONS RELATING TO FOOD COLOURANTS Published under Government Notice No. R. 1008 of 21 June 1996 As amended by: Government Notice No. R.1055 of 3 September 1999 T he Minister of Health has, in terms of section 15(1) of the Foodstuffs, Cosmetics and Disinfectants Act, 1972 (Act No. 54 of 1972), made the regulations in the S chedule. S CHE DUL E Def in ition s 1. In these regulations “the Act” shall means the Foodstuffs, Cosmetics and Disinfectants Act, 1972 (Act No. 54 of 1972), and any expression to which a meaning has been assigned in the Act shall bear such meaning and, unless inconsistent with the context - “colou ran t” means any substance which adds or restores colour in a foodstuff and includes any natural component of a foodstuff or a natural source as such not normally consumed as a foodstuff and not normally used as a characteristic ingredient of a foodstuff but added to a foodstuff for the purpose of colouring, and includes the synthetic equivalent of any natural colourant provided it is chemically identical to the pure colour principle of the natural colourant; “colou r in d ex n u mb er (C. I. n o.)” means the number allocated to the specific colourant in the latest edition of the “ C olour Index of the S ociety of Dyers and C olourists, England”; “f ru it b everage p rod u cts” means the classes fresh fruit juice, fruit juice , fruit nectar, fruit drink, fruit squash and fruit flavoured drink as defined in the Regulations relating to the Classification, P acking and Marking of F ruit Juice and Drink intended for Sale in the Republic o South Africa (Government Notice No. R 28