Orange Red Food Colours Boiling Point: 100c

1Total dye content percent by mass on dry basis 8589.87
(at 105_+1A A for 2hrs) MIN.
2Loss of drying at 135A A C, sodium chloride and 1311.38
sulphate percent by mass,MAX.
3Water insoluble matter,percent by mass,MAX. 0.20.044
4Combined ether extract,percent by mass,MAX. 0.20.032
5Subsidiary dyes, 0.50.42
a)lower sulfonated dyes including traces of 3<3.00
orangell, Percent by mass,MAX.
b) Colors other than trisodium 2-hydroxy-1-(4-suph 2<2.00
onatophenyl azo) napthalene-3,6-disulphonato
6Dye intermediates,percent by mass,MAX 0.50.34
7Unsulfonated primary aromatic amines,percent 0.010.0064
by mas, MAX.
8Sudan I (1-(PHENYLAZO)-2-naphthaleol,mg/kg,MAX 1<1.0
9Heavy metal as pb(mg/kg)MAX 40<40
10Arsenic,mg/kg,MAX 3<3.0
11Lead(mg/kg)MAX. 2<2.0