This Resolution, consisting of six sections and three Annexes, considers as a colouring the substance or mixture of substances with the property of conferring or enhancing the colour of foodstuff (and beverages). The National Commission on Food Standards of the Ministry of Health, at the meeting held on 25 November 1977, based on articles 5 of Decree-Law No. 986 of 21 October 1969, decided to establish the general conditions for the elaboration, classification, presentation, designation, composition and essential quality factors of the colourings used in the production of food (and beverages).
Brazil · 1977-11-25