ANNEXSupplementary provisions
ANNEX Identification number of the additive Name of the holder of authorisation Additive Composition, chemical formula, description, analytical method Species or category of animal Maximum age Minimum content Maximum content Other provisions End of period of authorisation mg of active substance/kg of complete feedingstuff with a moisture content of 12 % Category of sensory additives. Functional group: colourants 2a122 — Azorubine or carmoisine Additive composition Azorubine Characterisation of the active substance 1. Chemical name: Disodium 4-hydroxy-3-(4-sulfonato-1-naphthylazo) naphthalene-1-sulfonate 2. Synonyms: carmoisine, CI Food Red 3 3. Einecs: 222-657-4 4. Chemical formula: C 20 H 12 N 2 Na 2 O 7 S 2 5. Purity: 5.1. Assay: minimum contents of 85 % colouring matters calculated as the sodium salt 5.2. 4-aminonaphthalene-1-sulfonic acid and 4-hydroxynaphthalene-1-sulfonic acid: not more than 0,5 % 5.3. Subsidiary colouring matters: not more than 2,0 % 5.4. Water insoluble matter: not more than 0,2 % 5.5. Unsulfonated primary aromatic amines): not more than 0,01 % (calculated as aniline) 5.6. Ether extractable matter: not more than 0,2 % under neutral conditions Method of Analysis ( 1 ) For the identification of azorubine in the feed additive: spectrophotometry at 516 nm in water and Thin Layer Chromatography (TLC) (FAO JECFA monographs No 1 (Vol. 4) Combined compendium for food additive specifications). For the determination of azorubine in the feed additive: spectrophotometry at 516 nm in aqueous solution Commission Directive 2008/128/EC ( 2 ) . Cats and dogs — — 176 1. In the directions for use of the additive and premixture, indicate the storage temperature, storage life, and stability to pelleting. 2. For safety: breathing, eye and skin protection shall be used during handling. 25 November 2022 ( 1 ) Details of the analytical methods are available at the following address of the Reference Laboratory: http://irmm.jrc.ec.europa.eu/EURLs/EURL_feed_additives/Pages/index.aspx ( 2 ) OJ L 6, 10.1.2009, p. 20 .