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Document 02008R1333-20111202
Regulation (EC) No 1333/2008 of the European Parliament and of the Council of 16 December 2008 on food additives (Text with EEA relevance)
Consolidated text: Regulation (EC) No 1333/2008 of the European Parliament and of the Council of 16 December 2008 on food additives (Text with EEA relevance)
Regulation (EC) No 1333/2008 of the European Parliament and of the Council of 16 December 2008 on food additives (Text with EEA relevance)
- Date of document:
- 02/12/2011
- Date of effect:
- 02/12/2011
- Author:
- European Parliament, Council of the European Union
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- Consolidated text
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- Consolidation: basic act:
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2008R1333 — EN — 02.12.2011 — 002.001
This document is meant purely as a documentation tool and the institutions do not assume any liability for its contents
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REGULATION (EC) No 1333/2008 OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL of 16 December 2008 on food additives (OJ L 354, 31.12.2008, p.16) |
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REGULATION (EC) No 1333/2008 OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL
of 16 December 2008
on food additives
(Text with EEA relevance)
THE EUROPEAN PARLIAMENT AND THE COUNCIL OF THE EUROPEAN UNION,
Having regard to the Treaty establishing the European Community, and in particular Article 95 thereof,
Having regard to the proposal from the Commission,
Having regard to the opinion of the European Economic and Social Committee ( 1 ),
Acting in accordance with the procedure laid down in Article 251 of the Treaty ( 2 ),
Whereas:|
(1) |
The free movement of safe and wholesome food is an essential aspect of the internal market and contributes significantly to the health and well-being of citizens, and to their social and economic interests. |
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(2) |
A high level of protection of human life and health should be assured in the pursuit of Community policies. |
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(3) |
This Regulation replaces previous Directives and Decisions concerning food additives permitted for use in foods with a view to ensuring the effective functioning of the internal market whilst ensuring a high level of protection of human health and a high level of consumer protection, including the protection of consumer interests, via comprehensive and streamlined procedures. |
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(4) |
This Regulation harmonises the use of food additives in foods in the Community. This includes the use of food additives in foods covered by Council Directive 89/398/EEC of 3 May 1989 on the approximation of the laws of the Member States relating to foodstuffs intended for particular nutritional uses ( 3 ) and the use of certain food colours for the health marking of meat and the decoration and stamping of eggs. It also harmonises the use of food additives in food additives and food enzymes thus ensuring their safety and quality and facilitating their storage and use. This has not previously been regulated at Community level. |
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(5) |
Food additives are substances that are not normally consumed as food itself but are added to food intentionally for a technological purpose described in this Regulation, such as the preservation of food. All food additives should be covered by this Regulation, and therefore in the light of scientific progress and technological development the list of functional classes should be updated. However, substances should not be considered as food additives when they are used for the purpose of imparting flavour and/or taste or for nutritional purposes, such as salt replacers, vitamins and minerals. Moreover, substances considered as foods which may be used for a technological function, such as sodium chloride or saffron for colouring and food enzymes should also not fall within the scope of this Regulation. However, preparations obtained from foods and other natural source material that are intended to have a technological effect in the final food and which are obtained by selective extraction of constituents (e.g. pigments) relative to the nutritive or aromatic constituents, should be considered additives within the meaning of this Regulation. Finally, food enzymes are covered by Regulation (EC) No 1332/2008 of the European Parliament and of the Council of 16 December 2008 on food enzymes ( 4 ), which excludes the application of this Regulation. |
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(6) |
Substances not consumed as food itself but used intentionally in the processing of foods, which only remain as residues in the final food and do not have a technological effect in the final product (processing aids), should not be covered by this Regulation. |
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(7) |
Food additives should be approved and used only if they fulfil the criteria laid down in this Regulation. Food additives must be safe when used, there must be a technological need for their use, and their use must not mislead the consumer and must be of benefit to the consumer. Misleading the consumer includes, but is not limited to, issues related to the nature, freshness, quality of ingredients used, the naturalness of a product or of the production process, or the nutritional quality of the product, including its fruit and vegetable content. The approval of food additives should also take into account other factors relevant to the matter under consideration including societal, economic, traditional, ethical and environmental factors, the precautionary principle and the feasibility of controls. The use and maximum levels of a food additive should take into account the intake of the food additive from other sources and the exposure to the food additive by special groups of consumers (e.g. allergic consumers). |
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(8) |
Food additives must comply with the approved specifications, which should include information to adequately identify the food additive, including origin, and to describe the acceptable criteria of purity. The specifications previously developed for food additives included in Commission Directive 95/31/EC of 5 July 1995 laying down specific criteria of purity concerning sweeteners for use in foodstuffs ( 5 ), Commission Directive 95/45/EC of 26 July 1995 laying down specific purity criteria concerning colours for use in foodstuffs ( 6 ) and Commission Directive 96/77/EC of 2 December 1996 laying down specific purity criteria on food additives other than colours and sweeteners ( 7 ) should be maintained until the corresponding additives are entered in the Annexes to this Regulation. At that time, the specifications related to such additives should be set out in a Regulation. Those specifications should relate directly to the additives included in the Community lists in the Annexes to this Regulation. However, considering the complex character and substance of such specifications, for the sake of clarity they should not be integrated as such in the Community lists but should be set out in one or more separate Regulations. |
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(9) |
Some food additives are permitted for specific uses for certain authorised oenological practices and processes. The use of such food additives should comply with this Regulation and with the specific provisions laid down in the relevant Community legislation. |
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(10) |
In order to ensure harmonisation, the risk assessment and approval of food additives should be carried out in accordance with the procedure laid down in Regulation (EC) No 1331/2008 of the European Parliament and of the Council of 16 December 2008 establishing a common authorisation procedure for food additives, food enzymes and food flavourings ( 8 ) |
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(11) |
Under Regulation (EC) No 178/2002 of the European Parliament and of the Council of 28 January 2002 laying down the general principles and requirements of food law, establishing the European Food Safety Authority and laying down procedures in matters of food safety ( 9 ), the European Food Safety Authority (hereinafter referred to as the Authority) is to be consulted on matters likely to affect public health. |
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(12) |
A food additive which falls within the scope of Regulation (EC) No 1829/2003 of the European Parliament and of the Council of 22 September 2003 on genetically modified food and feed ( 10 ) should be authorised in accordance with that Regulation as well as under this Regulation. |
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(13) |
A food additive already approved under this Regulation which is prepared by production methods or using starting materials significantly different from those included in the risk assessment of the Authority, or different from those covered by the specifications laid down, should be submitted for evaluation by the Authority. ‘Significantly different’ could mean, inter alia, a change of the production method from extraction from a plant to production by fermentation using a micro-organism or a genetic modification of the original micro-organism, a change in starting materials, or a change in particle size, including the use of nanotechnology. |
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(14) |
Food additives should be kept under continuous observation and must be re-evaluated whenever necessary in the light of changing conditions of use and new scientific information. Where necessary, the Commission together with the Member States should consider appropriate action. |
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(15) |
Member States which maintained on 1 January 1992 prohibitions on the use of certain additives in certain specific foods which are considered traditional and are produced on their territory should be permitted to continue to apply those prohibitions. Moreover, as regard products such as ‘Feta’ or ‘Salame cacciatore’, this Regulation should be without prejudice to more restrictive rules linked to the use of certain denominations under Council Regulation (EC) No 510/2006 of 20 March 2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs ( 11 ) and Council Regulation (EC) No 509/2006 of 20 March 2006 on agricultural products and foodstuffs as traditional specialities guaranteed ( 12 ). |
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(16) |
Unless subject to further restrictions, an additive may be present in food, other than by direct addition, as a result of carry-over from an ingredient in which the additive was permitted, provided that the level of the additive in the final food is no greater than would be introduced by the use of the ingredient under proper technological conditions and good manufacturing practice. |
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(17) |
Food additives remain subject to the general labelling obligations as provided for in Directive 2000/13/EC of the European Parliament and of the Council of 20 March 2000 on the approximation of the laws of the Member States relating to the labelling, presentation and advertising of foodstuffs ( 13 ) and, as the case may be, in Regulation (EC) No 1829/2003 and in Regulation (EC) No 1830/2003 of the European Parliament and of the Council of 22 September 2003 concerning the traceability and labelling of genetically modified organisms and the traceability of food and feed products produced from genetically modified organisms ( 14 ). In addition, specific provisions on the labelling of food additives sold as such to the manufacturer or to the final consumer should be contained in this Regulation. |
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(18) |
Sweeteners authorised under this Regulation may be used in table-top sweeteners sold directly to consumers. Manufacturers of such products should make information available to the consumer by appropriate means to allow them to use the product in a safe manner. Such information could be made available in a number of ways including on product labels, Internet websites, consumer information lines or at the point of sale. In order to adopt a uniform approach to the implementation of this requirement, guidance drawn up at Community level may be necessary. |
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(19) |
The measures necessary for the implementation of this Regulation should be adopted in accordance with Council Decision 1999/468/EC of 28 June 1999 laying down the procedures for the exercise of implementing powers conferred on the Commission ( 15 ). |
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(20) |
In particular the Commission should be empowered to amend the Annexes of this Regulation and to adopt appropriate transitional measures. Since those measures are of general scope and are designed to amend non-essential elements of this Regulation, inter alia, by supplementing it with new non-essential elements, they must be adopted in accordance with the regulatory procedure with scrutiny provided for in Article 5a of Decision 1999/468/EC. |
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(21) |
On grounds of efficiency, the normal time-limits for the regulatory procedure with scrutiny should be curtailed for the adoption of certain amendments to Annexes II and III relating to substances already authorised under other Community law as well as any appropriate transitional measures related to these substances. |
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(22) |
In order to develop and update Community law on food additives in a proportionate and effective way, it is necessary to collect data, share information and coordinate work between Member States. For that purpose, it may be useful to undertake studies to address specific issues with a view to facilitating the decision-making process. It is appropriate that the Community finance such studies as part of its budgetary procedure. The financing of such measures is covered by Regulation (EC) No 882/2004 of the European Parliament and of the Council of 29 April 2004 on official controls performed to ensure the verification of compliance with feed and food law, animal health and animal welfare rules ( 16 ). |
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(23) |
Member States are to carry out official controls in order to enforce compliance with this Regulation in accordance with Regulation (EC) No 882/2004. |
|
(24) |
Since the objective of this Regulation, namely to lay down Community rules on food additives, cannot be sufficiently achieved by the Member States and can therefore, in the interests of market unity and a high level of consumer protection, be better achieved at Community level, the Community may adopt measures, in accordance with the principle of subsidiarity as set out in Article 5 of the Treaty. In accordance with the principle of proportionality, as set out in that Article, this Regulation does not go beyond what is necessary in order to achieve that objective. |
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(25) |
Following the adoption of this Regulation the Commission, assisted by the Standing Committee on the Food Chain and Animal Health, should review all the existing authorisations for criteria, other than safety, such as intake, technological need and the potential to mislead the consumer. All food additives that are to continue to be authorised in the Community should be transferred to the Community lists in Annexes II and III to this Regulation. Annex III to this Regulation should be completed with the other food additives used in food additives and food enzymes as well as carriers for nutrients and their conditions of use in accordance with Regulation (EC) No 1331/2008 [establishing a common authorisation procedure for food additives, food enzymes and food flavourings]. To allow a suitable transition period, the provisions in Annex III, other than the provisions concerning carriers for food additives and food additives in flavourings, should not apply until 1 January 2011. |
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(26) |
Until the future Community lists of food additives are established, it is necessary to provide for a simplified procedure allowing the current lists of food additives contained in the existing Directives to be updated. |
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(27) |
Without prejudice to the outcome of the review referred to in recital 25, within one year following the adoption of this Regulation the Commission should set up an evaluation programme for the Authority to re-evaluate the safety of the food additives that were already approved in the Community. That programme should define the needs and the order of priorities according to which the approved food additives are to be examined. |
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(28) |
This Regulation repeals and replaces the following acts: Council Directive of 23 October 1962 on the approximation of the rules of the Member States concerning the colouring matters authorised for use in foodstuffs intended for human consumption ( 17 ), Council Directive 65/66/EEC of 26 January 1965 laying down specific criteria of purity for preservatives authorised for use in foodstuffs intended for human consumption ( 18 ), Council Directive 78/663/EEC of 25 July 1978 laying down specific criteria of purity for emulsifiers, stabilizers, thickeners and gelling agents for use in foodstuffs ( 19 ), Council Directive 78/664/EEC of 25 July 1978 laying down specific criteria of purity for antioxidants which may be used in foodstuffs intended for human consumption ( 20 ), First Commission Directive 81/712/EEC of 28 July 1981 laying down Community methods of analysis for verifying that certain additives used in foodstuffs satisfy criteria of purity ( 21 ), Council Directive 89/107/EEC of 21 December 1988 on the approximation of the laws of the Member States concerning food additives authorised for use in foodstuffs intended for human consumption ( 22 ), Directive 94/35/EC of the European Parliament and of the Council of 30 June 1994 on sweeteners for use in foodstuffs ( 23 ), Directive 94/36/EC of the European Parliament and of the Council of 30 June 1994 on colours for use in foodstuffs ( 24 ), Directive 95/2/EC of the European Parliament and of the Council of 20 February 1995 on food additives other than colours and sweeteners ( 25 ), Decision No 292/97/EC of the European Parliament and of the Council of 19 December 1996 on the maintenance of national laws prohibiting the use of certain additives in the production of certain specific foodstuffs ( 26 ) and Commission Decision 2002/247/EC of 27 March 2002 suspending the placing on the market and import of jelly confectionary containing the food additive E 425 konjac ( 27 ). However, it is appropriate that certain provisions of those acts remain in force during a transitional period to allow time for the preparation of the Community lists in the Annexes to this Regulation, |
HAVE ADOPTED THIS REGULATION:
CHAPTER I
SUBJECT MATTER, SCOPE AND DEFINITIONS
Article 1
Subject matter
This Regulation lays down rules on food additives used in foods with a view to ensuring the effective functioning of the internal market whilst ensuring a high level of protection of human health and a high level of consumer protection, including the protection of consumer interests and fair practices in food trade, taking into account, where appropriate, the protection of the environment.
For those purposes, this Regulation provides for:
(a) Community lists of approved food additives as set out in Annexes II and III;
(b) conditions of use of food additives in foods, including in food additives and in food enzymes as covered by Regulation (EC) No 1332/2008 [on food enzymes], and in food flavourings as covered by Regulation (EC) No 1334/2008 of the European Parliament and of the Council of 16 December 2008 on flavourings and certain food ingredients with flavouring properties for use in and on foods ( 28 );
(c) rules on the labelling of food additives sold as such.
Article 2
Scope
1. This Regulation shall apply to food additives.
2. This Regulation shall not apply to the following substances unless they are used as food additives:
(a) processing aids;
(b) substances used for the protection of plants and plant products in accordance with Community rules relating to plant health;
(c) substances added to foods as nutrients;
(d) substances used for the treatment of water for human consumption falling within the scope of Council Directive 98/83/EC of 3 November 1998 on the quality of water intended for human consumption ( 29 );
(e) flavourings falling within the scope of Regulation (EC) No 1334/2008 [on flavourings and certain food ingredients with flavouring properties for use in and on foods].
3. This Regulation shall not apply to food enzymes falling within the scope of Regulation (EC) No 1332/2008 [on food enzymes], with effect from the date of adoption of the Community list of food enzymes in accordance with Article 17 of that Regulation.
4. This Regulation shall apply without prejudice to any specific Community rules concerning the use of food additives:
(a) in specific foods;
(b) for purposes other than those covered by this Regulation.
Article 3
Definitions
1. For the purposes of this Regulation, the definitions laid down in Regulations (EC) No 178/2002 and (EC) No1829/2003 shall apply.
2. For the purposes of this Regulation the following definitions shall also apply:
(a) ‘food additive’ shall mean any substance not normally consumed as a food in itself and not normally used as a characteristic ingredient of food, whether or not it has nutritive value, the intentional addition of which to food for a technological purpose in the manufacture, processing, preparation, treatment, packaging, transport or storage of such food results, or may be reasonably expected to result, in it or its by-products becoming directly or indirectly a component of such foods;
The following are not considered to be food additives:
(i) monosaccharides, disaccharides or oligosaccharides and foods containing these substances used for their sweetening properties;
(ii) foods, whether dried or in concentrated form, including flavourings incorporated during the manufacturing of compound foods, because of their aromatic, sapid or nutritive properties together with a secondary colouring effect;
(iii) substances used in covering or coating materials, which do not form part of foods and are not intended to be consumed together with those foods;
(iv) products containing pectin and derived from dried apple pomace or peel of citrus fruits or quinces, or from a mixture of them, by the action of dilute acid followed by partial neutralisation with sodium or potassium salts (liquid pectin);
(v) chewing gum bases;
(vi) white or yellow dextrin, roasted or dextrinated starch, starch modified by acid or alkali treatment, bleached starch, physically modified starch and starch treated by amylolitic enzymes;
(vii) ammonium chloride;
(viii) blood plasma, edible gelatin, protein hydrolysates and their salts, milk protein and gluten;
(ix) amino acids and their salts other than glutamic acid, glycine, cysteine and cystine and their salts having no technological function;
(x) caseinates and casein;
(xi) inulin;
(b) ‘processing aid’ shall mean any substance which:
(i) is not consumed as a food by itself;
(ii) is intentionally used in the processing of raw materials, foods or their ingredients, to fulfil a certain technological purpose during treatment or processing; and
(iii) may result in the unintentional but technically unavoidable presence in the final product of residues of the substance or its derivatives provided they do not present any health risk and do not have any technological effect on the final product;
(c) ‘functional class’ shall mean one of the categories set out in Annex I based on the technological function a food additive exerts in the foodstuff;
(d) ‘unprocessed food’ shall mean a food which has not undergone any treatment resulting in a substantial change in the original state of the food, for which purpose the following in particular are not regarded as resulting in substantial change: dividing, parting, severing, boning, mincing, skinning, paring, peeling, grinding, cutting, cleaning, trimming, deep-freezing, freezing, chilling, milling, husking, packing or unpacking;
(e) ‘food with no added sugars’ shall mean a food without the following:
(i) any added monosaccharides or disaccharides;
(ii) any added food containing monosaccharides or disaccharides which is used for its sweetening properties;
(f) ‘energy-reduced food’ shall mean a food with an energy value reduced by at least 30 % compared with the original food or a similar product;
(g) ‘table-top sweeteners’ shall mean preparations of permitted sweeteners, which may contain other food additives and/or food ingredients and which are intended for sale to the final consumer as a substitute for sugars;
(h) ‘quantum satis’ shall mean that no maximum numerical level is specified and substances shall be used in accordance with good manufacturing practice, at a level not higher than is necessary to achieve the intended purpose and provided the consumer is not misled.
CHAPTER II
COMMUNITY LISTS OF APPROVED FOOD ADDITIVES
Article 4
Community lists of food additives
1. Only food additives included in the Community list in Annex II may be placed on the market as such and used in foods under the conditions of use specified therein.
2. Only food additives included in the Community list in Annex III may be used in food additives, in food enzymes and in food flavourings under the conditions of use specified therein.
3. Food additives in Annex II shall be listed on the basis of the categories of food to which they may be added.
4. Food additives in Annex III shall be listed on the basis of the food additives, food enzymes, food flavourings and nutrients or categories thereof to which they may be added.
5. Food additives shall comply with the specifications as referred to in Article 14.
Article 5
Prohibition of non-compliant food additives and/or non-compliant food
No person shall place on the market a food additive or any food in which such a food additive is present if the use of the food additive does not comply with this Regulation.
Article 6
General conditions for inclusion and use of food additives in Community lists
1. A food additive may be included in the Community lists in Annexes II and III only if it meets the following conditions and, where relevant, other legitimate factors, including environmental factors:
(a) it does not, on the basis of the scientific evidence available, pose a safety concern to the health of the consumer at the level of use proposed;
(b) there is a reasonable technological need that cannot be achieved by other economically and technologically practicable means; and
(c) its use does not mislead the consumer.
2. To be included in the Community lists in Annexes II and III a food additive must have advantages and benefits for the consumer and therefore serve one or more of the following purposes:
(a) preserving the nutritional quality of the food;
(b) providing necessary ingredients or constituents for foods manufactured for groups of consumers with special dietary needs;
(c) enhancing the keeping quality or stability of a food or improving its organoleptic properties, provided that the nature, substance or quality of the food is not changed in such a way as to mislead the consumer;
(d) aiding in the manufacture, processing, preparation, treatment, packing, transport or storage of food, including food additives, food enzymes and food flavourings, provided that the food additive is not used to disguise the effects of the use of faulty raw materials or of any undesirable practices or techniques, including unhygienic practices or techniques, during the course of any such activities.
3. By way of derogation from paragraph 2(a), a food additive which reduces the nutritional quality of a food may be included in the Community list in Annex II provided that:
(a) the food does not constitute a significant component of a normal diet; or
(b) the food additive is necessary for the production of foods for groups of consumers with special dietary needs.
Article 7
Specific conditions for sweeteners
A food additive may be included in the Community list in Annex II for the functional class of sweetener only if, in addition to serving one or more of the purposes set out in Article 6(2), it serves one or more of the following purposes:
(a) replacing sugars for the production of energy-reduced food, non-cariogenic food or food with no added sugars; or
(b) replacing sugars where this permits an increase in the shelf-life of the food; or
(c) producing food intended for particular nutritional uses as defined in Article 1(2)(a) of Directive 89/398/EEC.
Article 8
Specific conditions for colours
A food additive may be included in the Community list in Annex II for the functional class of colour only if, in addition to serving one or more of the purposes set out in Article 6(2), it serves one of the following purposes:
(a) restoring the original appearance of food of which the colour has been affected by processing, storage, packaging and distribution, whereby visual acceptability may have been impaired;
(b) making food more visually appealing;
(c) giving colour to food otherwise colourless.
Article 9
Functional classes of food additives
1. Food additives may be assigned in Annexes II and III to one of the functional classes in Annex I on the basis of the principal technological function of the food additive.
Allocating a food additive to a functional class shall not preclude it from being used for several functions.
2. Where necessary, as a result of scientific progress or technological development, the measures, designed to amend non-essential elements of this Regulation, relating to additional functional classes which may be added to Annex I shall be adopted in accordance with the regulatory procedure with scrutiny referred to in Article 28(3).
Article 10
The content of the Community lists of food additives
1. A food additive which complies with the conditions set out in Articles 6, 7 and 8 may, in accordance with the procedure referred to in Regulation (EC) No 1331/2008 [establishing a common authorisation procedure for food additives, food enzymes and food flavourings] be included in:
(a) the Community list in Annex II to this Regulation; and/or
(b) the Community list in Annex III to this Regulation.
2. The entry for a food additive in the Community lists in Annexes II and III shall specify:
(a) the name of the food additive and its E number;
(b) the foods to which the food additive may be added;
(c) the conditions under which the food additive may be used;
(d) if appropriate, whether there are any restrictions on the sale of the food additive directly to the final consumer.
3. The Community lists in Annexes II and III shall be amended in accordance with the procedure referred to in Regulation (EC) No 1331/2008 [establishing a common authorisation procedure for food additives, food enzymes and food flavourings].
Article 11
Levels of use of food additives
1. When establishing the conditions of use referred to in Article 10(2)(c):
(a) the level of use shall be set at the lowest level necessary to achieve the desired effect;
(b) the levels shall take into account:
(i) any acceptable daily intake, or equivalent assessment, established for the food additive and the probable daily intake of it from all sources;
(ii) where the food additive is to be used in foods eaten by special groups of consumers, the possible daily intake of the food additive by consumers in those groups.
2. Where appropriate, no maximum numerical level shall be fixed for a food additive (quantum satis). In that case, the food additive shall be used in accordance with the principle of quantum satis.
3. The maximum levels of food additives set out in Annex II shall apply to the food as marketed, unless otherwise stated. By way of derogation from this principle, for dried and/or concentrated foods which need to be reconstituted the maximum levels shall apply to the food as reconstituted according to the instructions on the label taking into account the minimum dilution factor.
4. The maximum levels for colours set out in Annex II shall apply to the quantities of colouring principle contained in the colouring preparation unless otherwise stated.
Article 12
Changes in the production process or starting materials of a food additive already included in a Community list
When a food additive is already included in a Community list and there is a significant change in its production methods or in the starting materials used, or there is a change in particle size, for example through nanotechnology, the food additive prepared by those new methods or materials shall be considered as a different additive and a new entry in the Community lists or a change in the specifications shall be required before it can be placed on the market.
Article 13
Food additives falling within the scope of Regulation (EC) No 1829/2003
1. A food additive falling within the scope of Regulation (EC) No 1829/2003 may be included in the Community lists in Annexes II and III in accordance with this Regulation only when it is covered by an authorisation in accordance with Regulation (EC) No 1829/2003.
2. When a food additive already included in the Community list is produced from a different source falling within the scope of Regulation (EC) No 1829/2003, it will not require a new authorisation under this Regulation, as long as the new source is covered by an authorisation in accordance with Regulation (EC) No 1829/2003 and the food additive complies with the specifications established under this Regulation.
Article 14
Specifications of food additives
The specifications of food additives relating, in particular, to origin, purity criteria and any other necessary information, shall be adopted when the food additive is included in the Community lists in Annexes II and III for the first time, in accordance with the procedure referred to in Regulation (EC) No 1331/2008 [establishing a common authorisation procedure for food additives, food enzymes and food flavourings].
CHAPTER III
USE OF FOOD ADDITIVES IN FOODS
Article 15
Use of food additives in unprocessed foods
Food additives shall not be used in unprocessed foods, except where such use is specifically provided for in Annex II.
Article 16
Use of food additives in foods for infants and young children
Food additives shall not be used in foods for infants and young children as referred to in Directive 89/398/EEC, including dietary foods for infants and young children for special medical purposes, except where specifically provided for in Annex II to this Regulation.
Article 17
Use of colours for markings
Only food colours listed in Annex II to this Regulation may be used for the purpose of health marking as provided for in Council Directive 91/497/EEC of 29 July 1991 amending and consolidating Directive 64/433/EEC on health problems affecting intra-Community trade in fresh meat to extend it to the production and marketing of fresh meat ( 30 ) and other markings required on meat products, for the decorative colouring of eggshells and for the stamping of eggshells as provided for in Regulation (EC) No 853/2004 of the European Parliament and of the Council of 29 April 2004 laying down specific hygiene rules for food of animal origin ( 31 ).
Article 18
Carry-over principle
1. The presence of a food additive shall be permitted:
(a) in a compound food other than as referred to in Annex II, where the food additive is permitted in one of the ingredients of the compound food;
(b) in a food to which a food additive, food enzyme or food flavouring has been added, where the food additive:
(i) is permitted in the food additive, food enzyme or food flavouring in accordance with this Regulation; and
(ii) has been carried over to the food via the food additive, food enzyme or food flavouring; and
(iii) has no technological function in the final food;
(c) in a food which is to be used solely in the preparation of a compound food and provided that the compound food complies with this Regulation.
2. Paragraph 1 shall not apply to infant formulae, follow-on formulae, processed cereal-based foods and baby foods and dietary foods for special medical purposes intended for infants and young children as referred to in Directive 89/398/EEC, except where specifically provided for.
3. Where a food additive in a food flavouring, food additive or food enzyme is added to a food and has a technological function in that food, it shall be considered a food additive of that food and not a food additive of the added flavouring, food additive or food enzyme, and must then comply with the conditions of use for that food as provided for.
4. Without prejudice to paragraph 1, the presence of a food additive used as a sweetener shall be permitted in a compound food with no added sugars, in an energy-reduced compound food, in compound dietary foods intended for low-calorie diets, in non-cariogenic compound foods, and in a compound food with an increased shelf-life, provided that the sweetener is permitted in one of the ingredients of the compound food.
Article 19
Interpretation decisions
Where necessary, it may be decided in accordance with the regulatory procedure referred to in Article 28(2) whether or not:
(a) a particular food belongs to a category of food referred to in Annex II; or
(b) a food additive listed in Annexes II and III and permitted at ‘quantum satis’ is used in accordance with the criteria referred to in Article 11(2); or
(c) a given substance meets the definition of food additive in Article 3.
Article 20
Traditional foods
The Member States listed in Annex IV may continue to prohibit the use of certain categories of food additives in the traditional foods produced on their territory as listed in that Annex.
CHAPTER IV
LABELLING
Article 21
Labelling of food additives not intended for sale to the final consumer
1. Food additives not intended for sale to the final consumer, whether sold singly or mixed with each other and/or with food ingredients, as defined in Article 6(4) of Directive 2000/13/EC, may only be marketed with the labelling provided for in Article 22 of this Regulation, which must be easily visible, clearly legible and indelible. The information shall be in a language easily understandable to purchasers.
2. Within its own territory, the Member State in which the product is marketed may, in accordance with the Treaty, stipulate that the information provided for in Article 22 shall be given in one or more of the official languages of the Community, to be determined by that Member State. This shall not preclude such information from being indicated in several languages.
Article 22
General labelling requirements for food additives not intended for sale to the final consumer
1. Where food additives not intended for sale to the final consumer are sold singly or mixed with each other and/or other food ingredients and/or with other substances added to them, their packaging or containers shall bear the following information:
(a) the name and/or E-number laid down in this Regulation in respect of each food additive or a sales description which includes the name and/or E-number of each food additive;
(b) the statement ‘for food’ or the statement ‘restricted use in food’ or a more specific reference to its intended food use;
(c) if necessary, the special conditions of storage and/or use;
(d) a mark identifying the batch or lot;
(e) instructions for use, if the omission thereof would preclude appropriate use of the food additive;
(f) the name or business name and address of the manufacturer, packager or seller;
(g) an indication of the maximum quantity of each component or group of components subject to quantitative limitation in food and/or appropriate information in clear and easily understandable terms enabling the purchaser to comply with this Regulation or other relevant Community law; where the same limit on quantity applies to a group of components used singly or in combination, the combined percentage may be given as a single figure; the limit on quantity shall be expressed either numerically or by the quantum satis principle;
(h) the net quantity;
(i) the date of minimum durability or use-by-date;
(j) where relevant, information on a food additive or other substances referred to in this Article and listed in Annex IIIa to Directive 2000/13/EC as regards the indication of the ingredients present in foodstuffs.
2. Where food additives are sold mixed with each other and/or with other food ingredients, their packaging or containers shall bear a list of all ingredients in descending order of their percentage by weight of the total.
3. Where substances (including food additives or other food ingredients) are added to food additives to facilitate their storage, sale, standardisation, dilution or dissolution, their packaging or containers shall bear a list of all such substances in descending order of their percentage by weight of the total.
4. By way of derogation from paragraphs 1, 2 and 3, the information required in paragraph 1 points (e) to (g) and in paragraphs 2 and 3 may appear merely on the documents relating to the consignment which are to be supplied with or prior to the delivery, provided that the indication ‘not for retail sale’ appears on an easily visible part of the packaging or container of the product in question.
5. By way of derogation from paragraphs 1, 2 and 3, where food additives are supplied in tankers, all of the information may appear merely on the accompanying documents relating to the consignment which are to be supplied with the delivery.
Article 23
Labelling of food additives intended for sale to the final consumer
1. Without prejudice to Directive 2000/13/EC, Council Directive 89/396/EEC of 14 June 1989 on indications or marks identifying the lot to which a foodstuff belongs ( 32 ) and Regulation (EC) No 1829/2003, food additives sold singly or mixed with each other and/or other food ingredients intended for sale to the final consumer may be marketed only if their packaging contains the following information:
(a) the name and E-number laid down in this Regulation in respect of each food additive or a sales description which includes the name and E-number of each food additive;
(b) the statement ‘for food’ or the statement ‘restricted use in food’ or a more specific reference to its intended food use.
2. By way of derogation from paragraph 1(a), the sales description of a table-top sweetener shall include the term ‘… -based table-top sweetener’, using the name(s) of the sweetener(s) used in its composition.
3. The labelling of a table-top sweetener containing polyols and/or aspartame and/or aspartame-acesulfame salt shall bear the following warnings:
(a) polyols: ‘excessive consumption may induce laxative effects’;
(b) aspartame/aspartame-acesulfame salt: ‘contains a source of phenylalanine’.
4. Manufacturers of table-top sweeteners shall make available by appropriate means the necessary information to allow their safe use by consumers. Guidance for the implementation of this paragraph may be adopted in accordance with the regulatory procedure with scrutiny referred to in Article 28(3).
5. For the information provided for in paragraphs 1 to 3 of this Article, Article 13(2) of Directive 2000/13/EC shall apply accordingly.
Article 24
Labelling requirement for foods containing certain food colours
1. Without prejudice to Directive 2000/13/EC, the labelling of food containing the food colours listed in Annex V to this Regulation shall include the additional information set out in that Annex.
2. In relation to the information provided in paragraph 1 of this Article, Article 13(2) of Directive 2000/13/EC shall apply accordingly.
3. Where necessary as a result of scientific progress or technical development, Annex V shall be amended by measures, designed to amend non-essential elements of this Regulation, in accordance with the regulatory procedure with scrutiny referred to in Article 28(4).
Article 25
Other labelling requirements
Articles 21, 22, 23 and 24 shall be without prejudice to more detailed or more extensive laws, regulations or administrative provisions regarding weights and measures or applying to the presentation, classification, packaging and labelling of dangerous substances and preparations or applying to the transport of such substances and preparations.
CHAPTER V
PROCEDURAL PROVISIONS AND IMPLEMENTATION
Article 26
Information obligation
1. A producer or user of a food additive shall inform the Commission immediately of any new scientific or technical information which might affect the assessment of the safety of the food additive.
2. A producer or user of a food additive shall, at the request of the Commission, inform it of the actual use of the food additive. Such information shall be made available to Member States by the Commission.
Article 27
Monitoring of food additive intake
1. Member States shall maintain systems to monitor the consumption and use of food additives on a risk-based approach and report their findings with appropriate frequency to the Commission and the Authority.
2. After the Authority has been consulted, a common methodology for the gathering of information by the Member States on dietary intake of food additives in the Community shall be adopted in accordance with the regulatory procedure referred to in Article 28(2).
Article 28
Committee
1. The Commission shall be assisted by the Standing Committee on the Food Chain and Animal Health.
2. Where reference is made to this paragraph, Articles 5 and 7 of Decision 1999/468/EC shall apply, having regard to the provisions of Article 8 thereof.
The period laid down in Article 5(6) of Decision 1999/468/EC shall be set at three months.
3. Where reference is made to this paragraph, Article 5a(1) to (4) and Article 7 of Decision 1999/468/EC shall apply, having regard to the provisions of Article 8 thereof.
4. Where reference is made to this paragraph, Article 5a(1) to (4) and (5)(b) and Article 7 of Decision 1999/468/EC shall apply, having regard to the provisions of Article 8 thereof.
The time-limits laid down in Article 5a(3)(c) and (4)(b) and (e) of Decision 1999/468/EC shall be 2 months, 2 months and 4 months respectively.
Article 29
Community financing of harmonised policies
The legal basis for the financing of measures resulting from this Regulation shall be Article 66(1)(c) of Regulation (EC) No 882/2004.
CHAPTER VI
TRANSITIONAL AND FINAL PROVISIONS
Article 30
Establishment of Community lists of food additives
1. Food additives which are permitted for use in foods under Directives 94/35/EC, 94/36/EC and 95/2/EC, as amended on the basis of Article 31 of this Regulation, and their conditions of use shall be entered in Annex II to this Regulation after a review of their compliance with Articles 6, 7 and 8 thereof. The measures relating to the entry of such additives in Annex II, which are designed to amend non-essential elements of this Regulation, shall be adopted in accordance with the regulatory procedure with scrutiny referred to in Article 28(4). The review shall not include a new risk assessment by the Authority. The review shall be completed by 20 January 2011.
Food additives and uses which are no longer needed shall not be entered in Annex II.
2. Food additives authorised for use in food additives in Directive 95/2/EC and their conditions of use shall be entered in Part 1 of Annex III to this Regulation after a review of their compliance with Article 6 thereof. The measures relating to the entry of such additives in Annex III, which are designed to amend non-essential elements of this Regulation, shall be adopted in accordance with the regulatory procedure with scrutiny referred to in Article 28(4). The review shall not include a new risk assessment by the Authority. The review shall be completed by 20 January 2011.
Food additives and uses which are no longer needed shall not be entered in Annex III.
3. Food additives authorised for use in food flavourings in Directive 95/2/EC and their conditions of use shall be entered in Part 4 of Annex III to this Regulation after a review of their compliance with Article 6 thereof. The measures relating to the entry of such additives in Annex III, which are designed to amend non-essential elements of this Regulation, shall be adopted in accordance with the regulatory procedure with scrutiny referred to in Article 28(4). The review shall not include a new risk assessment by the Authority. The review shall be completed by 20 January 2011.
Food additives and uses which are no longer needed shall not be entered in Annex III.
4. Specifications of the food additives covered under paragraphs 1 to 3 of this Article shall be adopted, in accordance with Regulation (EC) No 1331/2008 [establishing a common authorisation procedure for food additives, food enzymes and food flavourings], at the moment those food additives are entered in the Annexes in accordance with those paragraphs.
5. The measures relating to any appropriate transitional measures, which are designed to amend non-essential elements of this Regulation, inter alia, by supplementing it, shall be adopted in accordance with the regulatory procedure with scrutiny referred to in Article 28(3).
Article 31
Transitional measures
Until the establishment of the Community lists of food additives as provided for in Article 30 is completed, the Annexes to Directives 94/35/EC, 94/36/EC and 95/2/EC shall be amended, where necessary, by measures, designed to amend non-essential elements of those Directives, adopted by the Commission in accordance with the regulatory procedure with scrutiny referred to in Article 28(4).
Foods placed on the market or labelled before 20 January 2010 which do not comply with Article 22(1)(i) and (4) may be marketed until their date of minimum durability or use-by-date.
Foods placed on the market or labelled before 20 July 2010 which do not comply with Article 24 may be marketed until their date of minimum durability or use-by-date.
Article 32
Re-evaluation of approved food additives
1. Food additives which were permitted before 20 January 2009 shall be subject to a new risk assessment carried out by the Authority.
2. After consultation of the Authority, an evaluation programme for those additives shall be adopted by 20 January 2010, in accordance with the regulatory procedure referred to in Article 28(2). The evaluation programme shall be published in the Official Journal of the European Union.
Article 33
Repeals
1. The following acts shall be repealed:
(a) Council Directive of 23 October 1962 on the approximation of the rules of the Member States concerning the colouring matters authorised for use in foodstuffs intended for human consumption;
(b) Directive 65/66/EEC;
(c) Directive 78/663/EEC;
(d) Directive 78/664/EEC;
(e) Directive 81/712/EEC;
(f) Directive 89/107/EEC;
(g) Directive 94/35/EC;
(h) Directive 94/36/EC;
(i) Directive 95/2/EC;
(j) Decision No 292/97/EC;
(k) Decision 2002/247/EC.
2. References to the repealed acts shall be construed as references to this Regulation.
Article 34
Transitional provisions
By way of derogation from Article 33, the following provisions shall continue to apply until the transfer under Article 30(1), (2) and (3) of this Regulation of food additives already permitted in Directives 94/35/EC, 94/36/EC and 95/2/EC has been completed:
(a) Article 2(1), (2) and (4) of Directive 94/35/EC and the Annex thereto;
(b) Article 2(1) to (6), (8), (9) and (10) of Directive 94/36/EC and Annexes I to V thereto;
(c) Articles 2 and 4 of Directive 95/2/EC and Annexes I to VI thereto.
Notwithstanding point (c), the authorisations for E 1103 Invertase and E 1105 Lysozyme laid down in Directive 95/2/EC shall be repealed with effect from the date of application of the Community list on food enzymes in accordance with Article 17 of Regulation (EC) No 1332/2008 [on food enzymes].
Article 35
Entry into force
This Regulation shall enter into force on the 20th day following its publication in the Official Journal of the European Union.
It shall apply from 20 January 2010.
However, Article 4(2) shall apply to Parts 2, 3 and 5 of Annex III from 1 January 2011 and Article 23(4) shall apply from 20 January 2011. Article 24 shall apply from 20 July 2010. Article 31 shall apply from 20 January 2009.
This Regulation shall be binding in its entirety and directly applicable in all Member States.
ANNEX I
Functional classes of food additives in foods and of food additives in food additives and food enzymes
1. ‘sweeteners’ are substances used to impart a sweet taste to foods or in table-top sweeteners;
2. ‘colours’ are substances which add or restore colour in a food, and include natural constituents of foods and natural sources which are normally not consumed as foods as such and not normally used as characteristic ingredients of food. Preparations obtained from foods and other edible natural source materials obtained by physical and/or chemical extraction resulting in a selective extraction of the pigments relative to the nutritive or aromatic constituents are colours within the meaning of this Regulation;
3. ‘preservatives’ are substances which prolong the shelf-life of foods by protecting them against deterioration caused by micro-organisms and/or which protect against growth of pathogenic micro-organisms;
4. ‘antioxidants’ are substances which prolong the shelf-life of foods by protecting them against deterioration caused by oxidation, such as fat rancidity and colour changes;
5. ‘carriers’ are substances used to dissolve, dilute, disperse or otherwise physically modify a food additive or a flavouring, food enzyme, nutrient and/or other substance added for nutritional or physiological purposes to a food without altering its function (and without exerting any technological effect themselves) in order to facilitate its handling, application or use;
6. ‘acids’ are substances which increase the acidity of a foodstuff and/or impart a sour taste to it;
7. ‘acidity regulators’ are substances which alter or control the acidity or alkalinity of a foodstuff;
8. ‘anti-caking agents’ are substances which reduce the tendency of individual particles of a foodstuff to adhere to one another;
9. ‘anti-foaming agents’ are substances which prevent or reduce foaming;
10. ‘bulking agents’ are substances which contribute to the volume of a foodstuff without contributing significantly to its available energy value;
11. ‘emulsifiers’ are substances which make it possible to form or maintain a homogenous mixture of two or more immiscible phases such as oil and water in a foodstuff;
12. ‘emulsifying salts’ are substances which convert proteins contained in cheese into a dispersed form and thereby bring about homogenous distribution of fat and other components;
13. ‘firming agents’ are substances which make or keep tissues of fruit or vegetables firm or crisp, or interact with gelling agents to produce or strengthen a gel;
14. ‘flavour enhancers’ are substances which enhance the existing taste and/or odour of a foodstuff;
15. ‘foaming agents’ are substances which make it possible to form a homogenous dispersion of a gaseous phase in a liquid or solid foodstuff;
16. ‘gelling agents’ are substances which give a foodstuff texture through formation of a gel;
17. ‘glazing agents’ (including lubricants) are substances which, when applied to the external surface of a foodstuff, impart a shiny appearance or provide a protective coating;
18. ‘humectants’ are substances which prevent foods from drying out by counteracting the effect of an atmosphere having a low degree of humidity, or promote the dissolution of a powder in an aqueous medium;
19. ‘modified starches’ are substances obtained by one or more chemical treatments of edible starches, which may have undergone a physical or enzymatic treatment, and may be acid or alkali thinned or bleached;
20. ‘packaging gases’ are gases other than air, introduced into a container before, during or after the placing of a foodstuff in that container;
21. ‘propellants’ are gases other than air which expel a foodstuff from a container;
22. ‘raising agents’ are substances or combinations of substances which liberate gas and thereby increase the volume of a dough or a batter;
23. ‘sequestrants’ are substances which form chemical complexes with metallic ions;
24. ‘stabilisers’ are substances which make it possible to maintain the physico-chemical state of a foodstuff; stabilisers include substances which enable the maintenance of a homogenous dispersion of two or more immiscible substances in a foodstuff, substances which stabilise, retain or intensify an existing colour of a foodstuff and substances which increase the binding capacity of the food, including the formation of cross-links between proteins enabling the binding of food pieces into re-constituted food;
25. ‘thickeners’ are substances which increase the viscosity of a foodstuff;
26. ‘flour treatment agents’ are substances, other than emulsifiers, which are added to flour or dough to improve its baking quality.
ANNEX II
Union list of food additives approved for use in foods and conditions of use
PART A
1. Introduction
This Union list includes:
— the name of the food additive and its E number,
— the foods to which the food additive may be added,
— the conditions under which the food additive may be used,
— restrictions on the sale of the food additive directly to the final consumer.
2. General provisions on listed food additives and conditions of use
1. Only the substances listed in Part B may be used as additives in foods.
2. Additives may only be used in the foods and under the conditions set out in Part E of this Annex.
3. In Part E of this Annex, foods are listed on the basis of food categories set out in Part D of this Annex and additives are grouped on the basis of definitions set out in Part C of this Annex.
4. Aluminium lakes prepared from the listed colours are authorised.
5. The colours E 123, E 127, E 160b, E 173 and E 180, may not be sold directly to the consumer.
6. The substances listed under numbers E 407, E 407a and E 440 may be standardised with sugars, on condition that this is stated in addition to the number and designation.
7. When labelled ‘for food use’, nitrite may be sold only in a mixture with salt or a salt substitute.
8. The carry over principle set out in Article 18(1)(a) of Regulation (EC) No 1333/2008, shall not apply to foods listed in Table 1, as regards food additives in general, and in Table 2, as regards food colours.
Table 1
Foods in which the presence of an additive may not be permitted by virtue of the carry over principle set out in Article 18(1)(a) of Regulation (EC) No 1333/2008
|
1 |
Unprocessed foods as defined in Article 3 of Regulation (EC) No 1333/2008 |
|
2 |
Honey as defined in Council Directive 2001/110/EC (1) |
|
3 |
Non-emulsified oils and fats of animal or vegetable origin |
|
4 |
Butter |
|
5 |
Unflavoured pasteurised and sterilised (including UHT) milk and unflavoured plain pasteurised cream (excluding reduced fat cream) |
|
6 |
Unflavoured fermented milk products, not heat-treated after fermentation |
|
7 |
Unflavoured buttermilk (excluding sterilised buttermilk) |
|
8 |
Natural mineral water as defined in Directive 2009/54/EC of the European Parliament and of the Council (2) and spring water and all other bottled or packed waters |
|
9 |
Coffee (excluding flavoured instant coffee) and coffee extracts |
|
10 |
Unflavoured leaf tea |
|
11 |
Sugars as defined in Council Directive 2001/111/EC (3) |
|
12 |
Dry pasta, excluding gluten-free and/or pasta intended for hypoproteic diets, in accordance with Directive 2009/39/EC of the European Parliament and of the Council (4) |
|
(1) OJ L 10, 12.1.2002, p. 47. (2) OJ L 164, 26.6.2009, p. 45. (3) OJ L 10, 12.1.2002, p. 53. (4) OJ L 124, 20.5.2009, p. 21. |
|
Table 2
Foods in which the presence of a food colour may not be permitted by virtue of the carry over principle set out in Article 18(1)(a) of Regulation (EC) No 1333/2008
|
1 |
Unprocessed foods as defined in Article 3 of Regulation (EC) No 1333/2008 |
|
2 |
All bottled or packed waters |
|
3 |
Milk, full fat, semi-skimmed and skimmed milk, pasteurised or sterilised (including UHT sterilisation) (unflavoured) |
|
4 |
Chocolate milk |
|
5 |
Fermented milk (unflavoured) |
|
6 |
Preserved milks as mentioned in Council Directive 2001/114/EC (1) (unflavoured) |
|
7 |
Buttermilk (unflavoured) |
|
8 |
Cream and cream powder (unflavoured) |
|
9 |
Oils and fats of animal or vegetable origin |
|
10 |
Ripened and unripened cheese (unflavoured) |
|
11 |
Butter from sheep and goats’ milk |
|
12 |
Eggs and egg products as defined in Regulation (EC) No 853/2004 |
|
13 |
Flour and other milled products and starches |
|
14 |
Bread and similar products |
|
15 |
Pasta and gnocchi |
|
16 |
Sugar including all mono- and disaccharides |
|
17 |
Tomato paste and canned and bottled tomatoes |
|
18 |
Tomato-based sauces |
|
19 |
Fruit juice and fruit nectar as mentioned in Council Directive 2001/112/EC (2) and vegetable juice and vegetable nectars |
|
20 |
Fruit, vegetables (including potatoes) and mushrooms — canned, bottled or dried; processed fruit, vegetables (including potatoes) and mushrooms |
|
21 |
Extra jam, extra jelly, and chestnut purée as mentioned in Council Directive 2001/113/EC (3); crème de pruneaux |
|
22 |
Fish, molluscs and crustaceans, meat, poultry and game as well as their preparations, but not including prepared meals containing these ingredients |
|
23 |
Cocoa products and chocolate components in chocolate products as mentioned in Directive 2000/36/EC of the European Parliament and of the Council (4) |
|
24 |
Roasted coffee, tea, herbal and fruit infusions, chicory; extracts of tea and herbal and fruit infusions and of chicory; tea, herbal and fruit infusions and cereal preparations for infusions, as well as mixes and instant mixes of these products |
|
25 |
Salt, salt substitutes, spices and mixtures of spices |
|
26 |
Wine and other products covered by Council Regulation (EC) No 1234/2007 (5), as listed in its Annex I, Part XII |
|
27 |
Spirit drinks defined in Annex II, paragraphs 1-14 of Regulation (EC) No 110/2008 of the European Parliament and of the Council (6), spirits (preceded by the name of the fruit) obtained by maceration and distillation and London gin (Annex II paragraphs 16 and 22 of, respectively) Sambuca, Maraschino, Marrasquino or Maraskino and Mistrà as defined in Annex II, paragraphs 38, 39 and 43 of Regulation (EC) No 110/2008, respectively |
|
28 |
Sangria, Clarea and Zurra as mentioned in Council Regulation (EEC) No 1601/91 (7) |
|
29 |
Wine vinegar covered by Regulation (EC) No 1234/2007, as listed in its Annex I, Part XII |
|
30 |
Foods for infants and young children as mentioned in Directive 2009/39/EC including foods for special medical purposes for infants and young children |
|
31 |
Honey as defined in Directive 2001/110/EC |
|
32 |
Malt and malt products |
|
(1) OJ L 15, 17.1.2002, p. 19. (2) OJ L 10, 12.1.2002, p. 58. (3) OJ L 10, 12.1.2002, p. 67. (4) OJ L 197, 3.8.2000, p. 19. (5) OJ L 299, 16.11.2007, p. 1. (6) OJ L 39, 13.2.2008, p. 16. (7) OJ L 149, 14.6.1991, p. 1. |
|
PART B
LIST OF ALL ADDITIVES
1. Colours
|
E-number |
Name |
|
E 100 |
Curcumin |
|
E 101 |
Riboflavins |
|
E 102 |
Tartrazine |
|
E 104 |
Quinoline Yellow |
|
E 110 |
Sunset Yellow FCF/Orange Yellow S |
|
E 120 |
Cochineal, Carminic acid, Carmines |
|
E 122 |
Azorubine, Carmoisine |
|
E 123 |
Amaranth |
|
E 124 |
Ponceau 4R, Cochineal Red A |
|
E 127 |
Erythrosine |
|
E 129 |
Allura Red AC |
|
E 131 |
Patent Blue V |
|
E 132 |
Indigotine, Indigo carmine |
|
E 133 |
Brilliant Blue FCF |
|
E 140 |
Chlorophylls and chlorophyllins |
|
E 141 |
Copper complexes of chlorophylls, chlorophyllins |
|
E 142 |
Green S |
|
E 150a |
Plain caramel (1) |
|
E 150b |
Caustic sulphite caramel |
|
E 150c |
Ammonia caramel |
|
E 150d |
Sulphite ammonia caramel |
|
E 151 |
Brilliant Black BN, Black PN |
|
E 153 |
Vegetable carbon |
|
E 155 |
Brown HT |
|
E 160a |
Carotenes |
|
E 160b |
Annatto, Bixin, Norbixin |
|
E 160c |
Paprika extract, capsanthin, capsorubin |
|
E 160d |
Lycopene |
|
E 160e |
Beta-apo-8′-carotenal (C 30) |
|
E 161b |
Lutein |
|
E 161g |
Canthaxanthin (2) |
|
E 162 |
Beetroot Red, betanin |
|
E 163 |
Anthocyanins |
|
E 170 |
Calcium carbonate |
|
E 171 |
Titanium dioxide |
|
E 172 |
Iron oxides and hydroxides |
|
E 173 |
Aluminium |
|
E 174 |
Silver |
|
E 175 |
Gold |
|
E 180 |
Litholrubine BK |
|
(1) The term caramel relates to products of a more or less intense brown colour which are intended for colouring. It does not correspond to the sugary aromatic product obtained from heating sugars and which is used for flavouring food (e.g. confectionery, pastry, alcoholic drinks). (2) Canthaxanthin is not authorised in the food categories listed in Part D and E. The substance is in list B1 because it is used in medicinal products in accordance with Directive 2009/35/EC of the European Parliament and of the Council (OJ L 109, 30.4.2009, p. 10). |
|
2. Sweeteners
|
E-number |
Name |
|
E 420 |
Sorbitols |
|
E 421 |
Mannitol |
|
E 950 |
Acesulfame K |
|
E 951 |
Aspartame |
|
E 952 |
Cyclamates |
|
E 953 |
Isomalt |
|
E 954 |
Saccharins |
|
E 955 |
Sucralose |
|
E 957 |
Thaumatin |
|
E 959 |
Neohesperidine DC |
|
E 960 |
Steviol glycosides |
|
E 961 |
Neotame |
|
E 962 |
Salt of aspartame-acesulfame |
|
E 965 |
Maltitols |
|
E 966 |
Lactitol |
|
E 967 |
Xylitol |
|
E 968 |
Erythritol |
3. Additives other than colours and sweeteners
|
E-number |
Name |
|
E 170 |
Calcium carbonate |
|
E 200 |
Sorbic acid |
|
E 202 |
Potassium sorbate |
|
E 203 |
Calcium sorbate |
|
E 210 |
Benzoic acid (1) |
|
E 211 |
Sodium benzoate (1) |
|
E 212 |
Potassium benzoate (1) |
|
E 213 |
Calcium benzoate (1) |
|
E 214 |
Ethyl-p-hydroxybenzoate |
|
E 215 |
Sodium ethyl p-hydroxybenzoate |
|
E 218 |
Methyl p-hydroxybenzoate |
|
E 219 |
Sodium methyl p-hydroxybenzoate |
|
E 220 |
Sulphur dioxide |
|
E 221 |
Sodium sulphite |
|
E 222 |
Sodium hydrogen sulphite |
|
E 223 |
Sodium metabisulphite |
|
E 224 |
Potassium metabisulphite |
|
E 226 |
Calcium sulphite |
|
E 227 |
Calcium hydrogen sulphite |
|
E 228 |
Potassium hydrogen sulphite |
|
E 234 |
Nisin |
|
E 235 |
Natamycin |
|
E 239 |
Hexamethylene tetramine |
|
E 242 |
Dimethyl dicarbonate |
|
E 249 |
Potassium nitrite |
|
E 250 |
Sodium nitrite |
|
E 251 |
Sodium nitrate |
|
E 252 |
Potassium nitrate |
|
E 260 |
Acetic acid |
|
E 261 |
Potassium acetate |
|
E 262 |
Sodium acetates |
|
E 263 |
Calcium acetate |
|
E 270 |
Lactic acid |
|
E 280 |
Propionic acid |
|
E 281 |
Sodium propionate |
|
E 282 |
Calcium propionate |
|
E 283 |
Potassium propionate |
|
E 284 |
Boric acid |
|
E 285 |
Sodium tetraborate (borax) |
|
E 290 |
Carbon dioxide |
|
E 296 |
Malic acid |
|
E 297 |
Fumaric acid |
|
E 300 |
Ascorbic acid |
|
E 301 |
Sodium ascorbate |
|
E 302 |
Calcium ascorbate |
|
E 304 |
Fatty acid esters of ascorbic acid |
|
E 306 |
Tocopherol-rich extract |
|
E 307 |
Alpha-tocopherol |
|
E 308 |
Gamma-tocopherol |
|
E 309 |
Delta-tocopherol |
|
E 310 |
Propyl gallate |
|
E 311 |
Octyl gallate |
|
E 312 |
Dodecyl gallate |
|
E 315 |
Erythorbic acid |
|
E 316 |
Sodium erythorbate |
|
E 319 |
Tertiary-butyl hydroquinone (TBHQ) |
|
E 320 |
Butylated hydroxyanisole (BHA) |
|
E 321 |
Butylated hydroxytoluene (BHT) |
|
E 322 |
Lecithins |
|
E 325 |
Sodium lactate |
|
E 326 |
Potassium lactate |
|
E 327 |
Calcium lactate |
|
E 330 |
Citric acid |
|
E 331 |
Sodium citrates |
|
E 332 |
Potassium citrates |
|
E 333 |
Calcium citrates |
|
E 334 |
Tartaric acid (L(+)-) |
|
E 335 |
Sodium tartrates |
|
E 336 |
Potassium tartrates |
|
E 337 |
Sodium potassium tartrate |
|
E 338 |
Phosphoric acid |
|
E 339 |
Sodium phosphates |
|
E 340 |
Potassium phosphates |
|
E 341 |
Calcium phosphates |
|
E 343 |
Magnesium phosphates |
|
E 350 |
Sodium malates |
|
E 351 |
Potassium malate |
|
E 352 |
Calcium malates |
|
E 353 |
Metatartaric acid |
|
E 354 |
Calcium tartrate |
|
E 355 |
Adipic acid |
|
E 356 |
Sodium adipate |
|
E 357 |
Potassium adipate |
|
E 363 |
Succinic acid |
|
E 380 |
Triammonium citrate |
|
E 385 |
Calcium disodium ethylene diamine tetra-acetate (Calcium disodium EDTA) |
|
E 392 |
Extracts of rosemary |
|
E 400 |
Alginic acid |
|
E 401 |
Sodium alginate |
|
E 402 |
Potassium alginate |
|
E 403 |
Ammonium alginate |
|
E 404 |
Calcium alginate |
|
E 405 |
Propane-1, 2-diol alginate |
|
E 406 |
Agar |
|
E 407a |
Processed euchema seaweed |
|
E 407 |
Carrageenan |
|
E 410 |
Locust bean gum |
|
E 412 |
Guar gum |
|
E 413 |
Tragacanth |
|
E 414 |
Gum arabic (acacia gum) |
|
E 415 |
Xanthan gum |
|
E 416 |
Karaya gum |
|
E 417 |
Tara gum |
|
E 418 |
Gellan gum |
|
E 422 |
Glycerol |
|
E 425 |
Konjac |
|
E 426 |
Soybean hemicellulose |
|
E 427 |
Cassia gum |
|
E 431 |
Polyoxyethylene (40) stearate |
|
E 432 |
Polyoxyethylene sorbitan monolaurate (polysorbate 20) |
|
E 433 |
Polyoxyethylene sorbitan monooleate (polysorbate 80) |
|
E 434 |
Polyoxyethylene sorbitan monopalmitate (polysorbate 40) |
|
E 435 |
Polyoxyethylene sorbitan monostearate (polysorbate 60) |
|
E 436 |
Polyoxyethylene sorbitan tristearate (polysorbate 65) |
|
E 440 |
Pectins |
|
E 442 |
Ammonium phosphatides |
|
E 444 |
Sucrose acetate isobutyrate |
|
E 445 |
Glycerol esters of wood rosins |
|
E 450 |
Diphosphates |
|
E 451 |
Triphosphates |
|
E 452 |
Polyphosphates |
|
E 459 |
Beta-cyclodextrin |
|
E 460 |
Cellulose |
|
E 461 |
Methyl cellulose |
|
E 462 |
Ethyl cellulose |
|
E 463 |
Hydroxypropyl cellulose |
|
E 464 |
Hydroxypropyl methyl cellulose |
|
E 465 |
Ethyl methyl cellulose |
|
E 466 |
Carboxy methyl cellulose, Sodium carboxy methyl cellulose, cellulose gum |
|
E 468 |
Cross-linked sodium carboxy methyl cellulose, cross linked cellulose gum |
|
E 469 |
Enzymatically hydrolysed carboxy methyl cellulose, Enzymatically hydrolysed cellulose gum |
|
E 470a |
Sodium, potassium and calcium salts of fatty acids |
|
E 470b |
Magnesium salts of fatty acids |
|
E 471 |
Mono-and diglycerides of fatty acids |
|
E 472a |
Acetic acid esters of mono- and diglycerides of fatty acids |
|
E 472b |
Lactic acid esters of mono- and diglycerides of fatty acids |
|
E 472c |
Citric acid esters of mono- and diglycerides of fatty acids |
|
E 472d |
Tartaric acid esters of mono- and diglycerides of fatty acids |
|
E 472e |
Mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids |
|
E 472f |
Mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids |
|
E 473 |
Sucrose esters of fatty acids |
|
E 474 |
Sucroglycerides |
|
E 475 |
Polyglycerol esters of fatty acids |
|
E 476 |
Polyglycerol polyricinoleate |
|
E 477 |
Propane-1,2-diol esters of fatty acids |
|
E 479b |
Thermally oxidised soya bean oil interacted with mono- and diglycerides of fatty acids |
|
E 481 |
Sodium stearoyl-2-lactylate |
|
E 482 |
Calcium stearoyl-2-lactylate |
|
E 483 |
Stearyl tartrate |
|
E 491 |
Sorbitan monostearate |
|
E 492 |
Sorbitan tristearate |
|
E 493 |
Sorbitan monolaurate |
|
E 494 |
Sorbitan monooleate |
|
E 495 |
Sorbitan monopalmitate |
|
E 500 |
Sodium carbonates |
|
E 501 |
Potassium carbonates |
|
E 503 |
Ammonium carbonates |
|
E 504 |
Magnesium carbonates |
|
E 507 |
Hydrochloric acid |
|
E 508 |
Potassium chloride |
|
E 509 |
Calcium chloride |
|
E 511 |
Magnesium chloride |
|
E 512 |
Stannous chloride |
|
E 513 |
Sulphuric acid |
|
E 514 |
Sodium sulphates |
|
E 515 |
Potassium sulphates |
|
E 516 |
Calcium sulphate |
|
E 517 |
Ammonium sulphate |
|
E 520 |
Aluminium sulphate |
|
E 521 |
Aluminium sodium sulphate |
|
E 522 |
Aluminium potassium sulphate |
|
E 523 |
Aluminium ammonium sulphate |
|
E 524 |
Sodium hydroxide |
|
E 525 |
Potassium hydroxide |
|
E 526 |
Calcium hydroxide |
|
E 527 |
Ammonium hydroxide |
|
E 528 |
Magnesium hydroxide |
|
E 529 |
Calcium oxide |
|
E 530 |
Magnesium oxide |
|
E 535 |
Sodium ferrocyanide |
|
E 536 |
Potassium ferrocyanide |
|
E 538 |
Calcium ferrocyanide |
|
E 541 |
Sodium aluminium phosphate acidic |
|
E 551 |
Silicon dioxide |
|
E 552 |
Calcium silicate |
|
E 553a |
Magnesium silicate |
|
E 553b |
Talc |
|
E 554 |
Sodium aluminium silicate |
|
E 555 |
Potassium aluminium silicate |
|
E 556 |
Calcium aluminium silicate |
|
E 558 |
Bentonite |
|
E 559 |
Aluminium silicate (Kaolin) |
|
E 570 |
Fatty acids |
|
E 574 |
Gluconic acid |
|
E 575 |
Glucono-delta-lactone |
|
E 576 |
Sodium gluconate |
|
E 577 |
Potassium gluconate |
|
E 578 |
Calcium gluconate |
|
E 579 |
Ferrous gluconate |
|
E 585 |
Ferrous lactate |
|
E 586 |
4-Hexylresorcinol |
|
E 620 |
Glutamic acid |
|
E 621 |
Monosodium glutamate |
|
E 622 |
Monopotassium glutamate |
|
E 623 |
Calcium diglutamate |
|
E 624 |
Monoammonium glutamate |
|
E 625 |
Magnesium diglutamate |
|
E 626 |
Guanylic acid |
|
E 627 |
Disodium guanylate |
|
E 628 |
Dipotassium guanylate |
|
E 629 |
Calcium guanylate |
|
E 630 |
Inosinic acid |
|
E 631 |
Disodium inosinate |
|
E 632 |
Dipotassium inosinate |
|
E 633 |
Calcium inosinate |
|
E 634 |
Calcium 5′-ribonucleotides |
|
E 635 |
Disodium 5′-ribonucleotides |
|
E 640 |
Glycine and its sodium salt |
|
E 650 |
Zinc acetate |
|
E 900 |
Dimethyl polysiloxane |
|
E 901 |
Beeswax, white and yellow |
|
E 902 |
Candelilla wax |
|
E 903 |
Carnauba wax |
|
E 904 |
Shellac |
|
E 905 |
Microcrystalline wax |
|
E 907 |
Hydrogenated poly-1-decene |
|
E 912 |
Montan acid esters |
|
E 914 |
Oxidised polyethylene wax |
|
E 920 |
L-cysteine |
|
E 927b |
Carbamide |
|
E 938 |
Argon |
|
E 939 |
Helium |
|
E 941 |
Nitrogen |
|
E 942 |
Nitrous oxide |
|
E 943a |
Butane |
|
E 943b |
Isobutane |
|
E 944 |
Propane |
|
E 948 |
Oxygen |
|
E 949 |
Hydrogen |
|
E 999 |
Quillaia extract |
|
E 1103 |
Invertase |
|
E 1105 |
Lysozyme |
|
E 1200 |
Polydextrose |
|
E 1201 |
Polyvinylpyrrolidone |
|
E 1202 |
Polyvinylpolypyrrolidone |
|
E 1203 |
Polyvinyl alcohol (PVA) |
|
E 1204 |
Pullulan |
|
E 1205 |
Basic methacrylate copolymer |
|
E 1404 |
Oxidised starch |
|
E 1410 |
Monostarch phosphate |
|
E 1412 |
Distarch phosphate |
|
E 1413 |
Phosphated distarch phosphate |
|
E 1414 |
Acetylated distarch phosphate |
|
E 1420 |
Acetylated starch |
|
E 1422 |
Acetylated distarch adipate |
|
E 1440 |
Hydroxy propyl starch |
|
E 1442 |
Hydroxy propyl distarch phosphate |
|
E 1450 |
Starch sodium octenyl succinate |
|
E 1451 |
Acetylated oxidised starch |
|
E 1452 |
Starch aluminium octenyl succinate |
|
E 1505 |
Triethyl citrate |
|
E 1517 |
Glyceryl diacetate (diacetin) |
|
E 1518 |
Glyceryl triacetate (triacetin) |
|
E 1519 |
Benzyl alcohol |
|
E 1520 |
Propane-1, 2-diol (propylene glycol) |
|
E 1521 |
Polyethylene glycol |
|
(1) Benzoic acid may be present in certain fermented products resulting from the fermentation process following good manufacturing practice. |
|
PART C
DEFINITIONS OF GROUPS OF ADDITIVES
(1) Group I
|
E-number |
Name |
Specific maximum level |
|
E 170 |
Calcium carbonate |
quantum satis |
|
E 260 |
Acetic acid |
quantum satis |
|
E 261 |
Potassium acetate |
quantum satis |
|
E 262 |
Sodium acetates |
quantum satis |
|
E 263 |
Calcium acetate |
quantum satis |
|
E 270 |
Lactic acid |
quantum satis |
|
E 290 |
Carbon dioxide |
quantum satis |
|
E 296 |
Malic acid |
quantum satis |
|
E 300 |
Ascorbic acid |
quantum satis |
|
E 301 |
Sodium ascorbate |
quantum satis |
|
E 302 |
Calcium ascorbate |
quantum satis |
|
E 304 |
Fatty acid esters of ascorbic acid |
quantum satis |
|
E 306 |
Tocopherol-rich extract |
quantum satis |
|
E 307 |
Alpha-tocopherol |
quantum satis |
|
E 308 |
Gamma-tocopherol |
quantum satis |
|
E 309 |
Delta-tocopherol |
quantum satis |
|
E 322 |
Lecithins |
quantum satis |
|
E 325 |
Sodium lactate |
quantum satis |
|
E 326 |
Potassium lactate |
quantum satis |
|
E 327 |
Calcium lactate |
quantum satis |
|
E 330 |
Citric acid |
quantum satis |
|
E 331 |
Sodium citrates |
quantum satis |
|
E 332 |
Potassium citrates |
quantum satis |
|
E 333 |
Calcium citrates |
quantum satis |
|
E 334 |
Tartaric acid (L(+)-) |
quantum satis |
|
E 335 |
Sodium tartrates |
quantum satis |
|
E 336 |
Potassium tartrates |
quantum satis |
|
E 337 |
Sodium potassium tartrate |
quantum satis |
|
E 350 |
Sodium malates |
quantum satis |
|
E 351 |
Potassium malate |
quantum satis |
|
E 352 |
Calcium malates |
quantum satis |
|
E 354 |
Calcium tartrate |
quantum satis |
|
E 380 |
Triammonium citrate |
quantum satis |
|
E 400 |
Alginic acid |
quantum satis (1) |
|
E 401 |
Sodium alginate |
quantum satis (1) |
|
E 402 |
Potassium alginate |
quantum satis (1) |
|
E 403 |
Ammonium alginate |
quantum satis (1) |
|
E 404 |
Calcium alginate |
quantum satis (1) |
|
E 406 |
Agar |
quantum satis (1) |
|
E 407 |
Carrageenan |
quantum satis (1) |
|
E 407a |
Processed euchema seaweed |
quantum satis (1) |
|
E 410 |
Locust bean gum |
|
|
E 412 |
Guar gum |
|
|
E 413 |
Tragacanth |
quantum satis (1) |
|
E 414 |
Gum arabic (Acacia gum) |
quantum satis (1) |
|
E 415 |
Xanthan gum |
|
|
E 417 |
Tara gum |
|
|
E 418 |
Gellan gum |
quantum satis (1) |
|
E 422 |
Glycerol |
quantum satis |
|
E 425 |
Konjac (i) Konjac gum (ii) Konjac glucomannane |
|
|
E 440 |
Pectins |
quantum satis (1) |
|
E 460 |
Cellulose |
quantum satis |
|
E 461 |
Methyl cellulose |
quantum satis |
|
E 462 |
Ethyl cellulose |
quantum satis |
|
E 463 |
Hydroxypropyl cellulose |
quantum satis |
|
E 464 |
Hydroxypropyl methyl cellulose |
quantum satis |
|
E 465 |
Ethyl methyl cellulose |
quantum satis |
|
E 466 |
Carboxy methyl cellulose |
quantum satis |
|
E 469 |
Enzymatically hydrolysed carboxy methyl cellulose |
quantum satis |
|
E 470a |
Sodium, potassium and calcium salts of fatty acids |
quantum satis |
|
E 470b |
Magnesium salts of fatty acids |
quantum satis |
|
E 471 |
Mono- and diglycerides of fatty acids |
quantum satis |
|
E 472a |
Acetic acid esters of mono- and diglycerides of fatty acids |
quantum satis |
|
E 472b |
Lactic acid esters of mono- and diglycerides of fatty acids |
quantum satis |
|
E 472c |
Citric acid esters of mono- and diglycerides of fatty acids |
quantum satis |
|
E 472d |
Tartaric acid esters of mono- and diglycerides of fatty acids |
quantum satis |
|
E 472e |
Mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids |
quantum satis |
|
E 472f |
Mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids |
quantum satis |
|
E 500 |
Sodium carbonates |
quantum satis |
|
E 501 |
Potassium carbonates |
quantum satis |
|
E 503 |
Ammonium carbonates |
quantum satis |
|
E 504 |
Magnesium carbonates |
quantum satis |
|
E 507 |
Hydrochloric acid |
quantum satis |
|
E 508 |
Potassium chloride |
quantum satis |
|
E 509 |
Calcium chloride |
quantum satis |
|
E 511 |
Magnesium chloride |
quantum satis |
|
E 513 |
Sulphuric acid |
quantum satis |
|
E 514 |
Sodium sulphates |
quantum satis |
|
E 515 |
Potassium sulphates |
quantum satis |
|
E 516 |
Calcium sulphate |
quantum satis |
|
E 524 |
Sodium hydroxide |
quantum satis |
|
E 525 |
Potassium hydroxide |
quantum satis |
|
E 526 |
Calcium hydroxide |
quantum satis |
|
E 527 |
Ammonium hydroxide |
quantum satis |
|
E 528 |
Magnesium hydroxide |
quantum satis |
|
E 529 |
Calcium oxide |
quantum satis |
|
E 530 |
Magnesium oxide |
quantum satis |
|
E 570 |
Fatty acids |
quantum satis |
|
E 574 |
Gluconic acid |
quantum satis |
|
E 575 |
glucono-delta-lactone |
quantum satis |
|
E 576 |
Sodium gluconate |
quantum satis |
|
E 577 |
Potassium gluconate |
quantum satis |
|
E 578 |
Calcium gluconate |
quantum satis |
|
E 640 |
Glycine and its sodium salt |
quantum satis |
|
E 920 |
L-cysteine |
quantum satis |
|
E 938 |
Argon |
quantum satis |
|
E 939 |
Helium |
quantum satis |
|
E 941 |
Nitrogen |
quantum satis |
|
E 942 |
Nitrous oxide |
quantum satis |
|
E 948 |
Oxygen |
quantum satis |
|
E 949 |
Hydrogen |
quantum satis |
|
E 1103 |
Invertase |
quantum satis |
|
E 1200 |
Polydextrose |
quantum satis |
|
E 1404 |
Oxidised starch |
quantum satis |
|
E 1410 |
Monostarch phosphate |
quantum satis |
|
E 1412 |
Distarch phosphate |
quantum satis |
|
E 1413 |
Phosphated distarch phosphate |
quantum satis |
|
E 1414 |
Acetylated distarch phosphate |
quantum satis |
|
E 1420 |
Acetylated starch |
quantum satis |
|
E 1422 |
Acetylated distarch adipate |
quantum satis |
|
E 1440 |
Hydroxy propyl starch |
quantum satis |
|
E 1442 |
Hydroxy propyl distarch phosphate |
quantum satis |
|
E 1450 |
Starch sodium octenyl succinate |
quantum satis |
|
E 1451 |
Acetylated oxidised starch |
quantum satis |
|
E 620 |
Glutamic acid |
10 g/kg, individually or in combination, expressed as glutamic acid |
|
E 621 |
Monosodium glutamate |
|
|
E 622 |
Monopotassium glutamate |
|
|
E 623 |
Calcium diglutamate |
|
|
E 624 |
Monoammonium glutamate |
|
|
E 625 |
Magnesium diglutamate |
|
|
E 626 |
Guanylic acid |
500 mg/kg, individually or in combination, expressed as guanylic acid |
|
E 627 |
Disodium guanylate |
|
|
E 628 |
Dipotassium guanylate |
|
|
E 629 |
Calcium guanylate |
|
|
E 630 |
Inosinic acid |
|
|
E 631 |
Disodium inosinate |
|
|
E 632 |
Dipotassium inosinate |
|
|
E 633 |
Calcium inosinate |
|
|
E 634 |
Calcium 5′-ribonucleotides |
|
|
E 635 |
Disodium 5′-ribonucleotides |
|
|
E 420 |
Sorbitols |
Quantum satis (for purpose other than sweetening) |
|
E 421 |
Mannitol |
|
|
E 953 |
Isomalt |
|
|
E 965 |
Maltitols |
|
|
E 966 |
Lactitol |
|
|
E 967 |
Xylitol |
|
|
E 968 |
Erythritol |
|
|
(1) May not be used in jelly mini-cups. (2) May not be used to produce dehydrated foods intended to rehydrate on ingestion. (3) May not be used in jelly confectionery. |
||
(2) Group II: Food colours authorised at quantum satis
|
E-number |
Name |
|
E 101 |
Riboflavins |
|
E 140 |
Chlorophylls, Chlorophyllins |
|
E 141 |
Copper complexes of chlorophylls and chlorophyllins |
|
E 150a |
Plain caramel |
|
E 150b |
Caustic sulphite caramel |
|
E 150c |
Ammonia caramel |
|
E 150d |
Sulphite ammonia caramel |
|
E 153 |
Vegetable carbon |
|
E 160a |
Carotenes |
|
E 160c |
Paprika extract, capsanthin, capsorubin |
|
E 162 |
Beetroot Red, betanin |
|
E 163 |
Anthocyanins |
|
E 170 |
calcium carbonate |
|
E 171 |
Titanium dioxide |
|
E 172 |
Iron oxides and hydroxides |
(3) Group III: Food colours with combined maximum limit
|
E-number |
Name |
|
E 100 |
Curcumin |
|
E 102 |
Tartrazine |
|
E 104 |
Quinoline Yellow |
|
E 110 |
Sunset yellow FCF/Orange yellow S |
|
E 120 |
Cochineal, Carminic acid, Carmines |
|
E 122 |
Azorubine, Carmoisine |
|
E 124 |
Ponceau 4R, Cochineal red A |
|
E 129 |
Allura red AC |
|
E 131 |
Patent Blue V |
|
E 132 |
Indigotine, Indigo carmine |
|
E 133 |
Brilliant Blue FCF |
|
E 142 |
Green S |
|
E 151 |
Brilliant black BN, Black BN |
|
E 155 |
Brown HT |
|
E 160e |
Beta-apo-8′-carotenal (C 30) |
|
E 161b |
Lutein |
(4) Group IV: Polyols
|
E-number |
Name |
|
E 420 |
Sorbitols |
|
E 421 |
Mannitol |
|
E 953 |
Isomalt |
|
E 965 |
Maltitols |
|
E 966 |
Lactitol |
|
E 967 |
Xylitol |
|
E 968 |
Erythritol |
(5) Other additives that may be regulated combined
(a) E 200–203: Sorbic acid — sorbates (SA)
|
E-number |
Name |
|
E 200 |
Sorbic acid |
|
E 202 |
Potassium sorbate |
|
E 203 |
Calcium sorbate |
(b) E 210–213: Benzoic acid — benzoates (BA)
|
E-number |
Name |
|
E 210 |
Benzoic acid |
|
E 211 |
Sodium benzoate |
|
E 212 |
Potassium benzoate |
|
E 213 |
Calcium benzoate |
(c) E 200–213: Sorbic acid — sorbates; Benzoic acid — benzoates (SA + BA)
|
E-number |
Name |
|
E 200 |
Sorbic acid |
|
E 202 |
Potassium sorbate |
|
E 203 |
Calcium sorbate |
|
E 210 |
Benzoic acid |
|
E 211 |
Sodium benzoate |
|
E 212 |
Potassium benzoate |
|
E 213 |
Calcium benzoate |
(d) E 200–219: Sorbic acid — sorbates; Benzoic acid — benzoates; p-hydroxybenzoates (SA + BA + PHB)
|
E-number |
Name |
|
E 200 |
Sorbic acid |
|
E 202 |
Potassium sorbate |
|
E 203 |
Calcium sorbate |
|
E 210 |
Benzoic acid |
|
E 211 |
Sodium benzoate |
|
E 212 |
Potassium benzoate |
|
E 213 |
Calcium benzoate |
|
E 214 |
Ethyl-p-hydroxybenzoate |
|
E 215 |
Sodium ethyl p-hydroxybenzoate |
|
E 218 |
Methyl p-hydroxybenzoate |
|
E 219 |
Sodium methyl p-hydroxybenzoate |
(e) E 200–203; 214–219: Sorbic acid — sorbates; p-hydroxybenzoates (SA + PHB)
|
E-number |
Name |
|
E 200 |
Sorbic acid |
|
E 202 |
Potassium sorbate |
|
E 203 |
Calcium sorbate |
|
E 214 |
Ethyl-p-hydroxybenzoate |
|
E 215 |
Sodium ethyl p-hydroxybenzoate |
|
E 218 |
Methyl p-hydroxybenzoate |
|
E 219 |
Sodium methyl p-hydroxybenzoate |
(f) E 214–219: p-hydroxybenzoates (PHB)
|
E-number |
Name |
|
E 214 |
Ethyl-p-hydroxybenzoate |
|
E 215 |
Sodium ethyl p-hydroxybenzoate |
|
E 218 |
Methyl p-hydroxybenzoate |
|
E 219 |
Sodium methyl p-hydroxybenzoate |
(g) E 220–228: Sulphur dioxide — sulphites
|
E-number |
Name |
|
E 220 |
Sulphur dioxide |
|
E 221 |
Sodium sulphite |
|
E 222 |
Sodium hydrogen sulphite |
|
E 223 |
Sodium metabisulphite |
|
E 224 |
Potassium metabisulphite |
|
E 226 |
Calcium sulphite |
|
E 227 |
Calcium hydrogen sulphite |
|
E 228 |
Potassium hydrogen sulphite |
(h) E 249–250: Nitrites
|
E-number |
Name |
|
E 249 |
Potassium nitrite |
|
E 250 |
Sodium nitrite |
(i) E 251–252: Nitrates
|
E-number |
Name |
|
E 251 |
Sodium nitrate |
|
E 252 |
Potassium nitrate |
(j) E 280–283: Propionic acid — propionates
|
E-number |
Name |
|
E 280 |
Propionic acid |
|
E 281 |
Sodium propionate |
|
E 282 |
Calcium propionate |
|
E 283 |
Potassium propionate |
(k) E 310–320: Gallates, TBHQ and BHA
|
E-number |
Name |
|
E 310 |
Propyl gallate |
|
E 311 |
Octyl gallate |
|
E 312 |
Dodecyl gallate |
|
E 319 |
Tertiary-butyl hydroquinone (TBHQ) |
|
E 320 |
Butylated hydroxyanisole (BHA) |
(l) E 338–341, E 343 and E 450 — 452: Phosphoric acid — phosphates — di-, tri- and polyphosphates
|
E-number |
Name |
|
E 338 |
Phosphoric acid |
|
E 339 |
Sodium phosphates |
|
E 340 |
Potassium phosphates |
|
E 341 |
Calcium phosphates |
|
E 343 |
Magnesium phosphates |
|
E 450 |
Diphosphates |
|
E 451 |
Triphosphates |
|
E 452 |
Polyphosphates |
(m) E 355–357: Adipic acid — adipates
|
E-number |
Name |
|
E 355 |
Adipic acid |
|
E 356 |
Sodium adipate |
|
E 357 |
Potassium adipate |
(n) E 432–436: Polysorbates
|
E-number |
Name |
|
E 432 |
Polyoxyethylene sorbitan monolaurate (polysorbate 20) |
|
E 433 |
Polyoxyethylene sorbitan monooleate (polysorbate 80) |
|
E 434 |
Polyoxyethylene sorbitan monopalmitate (polysorbate 40) |
|
E 435 |
Polyoxyethylene sorbitan monostearate (polysorbate 60) |
|
E 436 |
Polyoxyethylene sorbitan tristearate (polysorbate 65) |
(o) E 473–474: Sucrose esters of fatty acids, Sucroglycerides
|
E-number |
Name |
|
E 473 |
Sucrose esters of fatty acids |
|
E 474 |
Sucroglycerides |
(p) E 481–482: Stearoyl-2-lactylates
|
E-number |
Name |
|
E 481 |
Sodium stearoyl-2-lactylate |
|
E 482 |
Calcium stearoyl-2-lactylate |
(q) E 491–495: Sorbitan esters
|
E-number |
Name |
|
E 491 |
Sorbitan monostearate |
|
E 492 |
Sorbitan tristearate |
|
E 493 |
Sorbitan monolaurate |
|
E 494 |
Sorbitan monooleate |
|
E 495 |
Sorbitan monopalmitate |
(r) E 520–523: Aluminium sulphates
|
E-number |
Name |
|
E 520 |
Aluminium sulphate |
|
E 521 |
Aluminium sodium sulphate |
|
E 522 |
Aluminium potassium sulphate |
|
E 523 |
Aluminium ammonium sulphate |
(s) E 551–559: Silicon dioxide — silicates
|
E-number |
Name |
|
E 551 |
Silicon dioxide |
|
E 552 |
Calcium silicate |
|
E 553a |
Magnesium silicate |
|
E 553b |
Talc |
|
E 554 |
Sodium aluminium silicate |
|
E 555 |
Potassium aluminium silicate |
|
E 556 |
Calcium aluminium silicate |
|
E 559 |
Aluminium silicate (Kaolin) |
(t) E 620–625: Glutamic acid — glutamates
|
E-number |
Name |
|
E 620 |
Glutamic acid |
|
E 621 |
Monosodium glutamate |
|
E 622 |
Monopotassium glutamate |
|
E 623 |
Calcium diglutamate |
|
E 624 |
Monoammonium glutamate |
|
E 625 |
Magnesium diglutamate |
(u) E 626–635: Ribonucleotides
|
E-number |
Name |
|
E 626 |
Guanylic acid |
|
E 627 |
Disodium guanylate |
|
E 628 |
Dipotassium guanylate |
|
E 629 |
Calcium guanylate |
|
E 630 |
Inosinic acid |
|
E 631 |
Disodium inosinate |
|
E 632 |
Dipotassium inosinate |
|
E 633 |
Calcium inosinate |
|
E 634 |
Calcium 5′-ribonucleotides |
|
E 635 |
Disodium 5′-ribonucleotides |
PART D
FOOD CATEGORIES
|
Number |
Name |
|
0. |
All categories of foods |
|
01. |
Dairy products and analogues |
|
01.1 |
Unflavoured pasteurised and sterilised (including UHT) milk |
|
01.2 |
Unflavoured fermented milk products, including natural unflavoured buttermilk (excluding sterilised buttermilk) non-heat-treated after fermentation |
|
01.3 |
Unflavoured fermented milk products, heat-treated after fermentation |
|
01.4 |
Flavoured fermented milk products including heat-treated products |
|
01.5 |
Dehydrated milk as defined by Directive 2001/114/EC |
|
01.6 |
Cream and cream powder |
|
01.6.1 |
Unflavoured pasteurised cream (excluding reduced fat creams) |
|
01.6.2 |
Unflavoured live fermented cream products and substitute products with a fat content of less than 20 % |
|
01.6.3 |
Other creams |
|
01.7 |
Cheese and cheese products |
|
01.7.1 |
Unripened cheese excluding products falling in category 16 |
|
01.7.2 |
Ripened cheese |
|
01.7.3 |
Edible cheese rind |
|
01.7.4 |
Whey cheese |
|
01.7.5 |
Processed cheese |
|
01.7.6 |
Cheese products (excluding products falling in category 16) |
|
01.8 |
Dairy analogues, including beverage whiteners |
|
02. |
Fats and oils and fat and oil emulsions |
|
02.1 |
Fats and oils essentially free from water (excluding anhydrous milkfat) |
|
02.2 |
Fat and oil emulsions mainly of type water-in-oil |
|
02.2.1 |
Butter and concentrated butter and butter oil and anhydrous milkfat |
|
02.2.2 |
Other fat and oil emulsions including spreads as defined by Regulation (EC) No 1234/2007 and liquid emulsions |
|
02.3 |
Vegetable oil pan spray |
|
03. |
Edible ices |
|
04. |
Fruit and vegetables |
|
04.1 |
Unprocessed fruit and vegetables |
|
04.1.1 |
Entire fresh fruit and vegetables |
|
04.1.2 |
Peeled, cut and shredded fruit and vegetables |
|
04.1.3 |
Frozen fruit and vegetables |
|
04.2 |
Processed fruit and vegetables |
|
04.2.1 |
Dried fruit and vegetables |
|
04.2.2 |
Fruit and vegetables in vinegar, oil, or brine |
|
04.2.3 |
Canned or bottled fruit and vegetables |
|
04.2.4 |
Fruit and vegetable preparations, excluding products covered by 5.4 |
|
04.2.4.1 |
Fruit and vegetable preparations excluding compote |
|
04.2.4.2 |
Compote, excluding products covered by category 16 |
|
04.2.5 |
Jam, jellies and marmalades and similar products |
|
04.2.5.1 |
Extra jam and extra jelly as defined by Directive 2001/113/EC |
|
04.2.5.2 |
Jam, jellies and marmalades and sweetened chestnut puree as defined by Directive 2001/113/EC |
|
04.2.5.3 |
Other similar fruit or vegetable spreads |
|
04.2.5.4 |
Nut butters and nut spreads |
|
04.2.6 |
Processed potato products |
|
05. |
Confectionery |
|
05.1 |
Cocoa and chocolate products as covered by Directive 2000/36/EC |
|
05.2 |
Other confectionery including breath refreshening microsweets |
|
05.3 |
Chewing gum |
|
05.4 |
Decorations, coatings and fillings, except fruit based fillings covered by category 4.2.4 |
|
06. |
Cereals and cereal products |
|
06.1 |
Whole, broken, or flaked grain |
|
06.2 |
Flours and other milled products and starches |
|
06.2.1 |
Flours |
|
06.2.2 |
Starches |
|
06.3 |
Breakfast cereals |
|
06.4 |
Pasta |
|
06.4.1 |
Fresh pasta |
|
06.4.2 |
Dry pasta |
|
06.4.3 |
Fresh pre-cooked pasta |
|
06.4.4 |
Potato gnocchi |
|
06.4.5 |
Fillings of stuffed pasta (ravioli and similar) |
|
06.5 |
Noodles |
|
06.6 |
Batters |
|
06.7 |
Pre-cooked or processed cereals |
|
07. |
Bakery wares |
|
07.1 |
Bread and rolls |
|
07.1.1 |
Bread prepared solely with the following ingredients: wheat flour, water, yeast or leaven, salt |
|
07.1.2 |
Pain courant français; Friss búzakenyér, fehér és félbarna kenyerek |
|
07.2 |
Fine bakery wares |
|
08. |
Meat |
|
08.1 |
Unprocessed meat |
|
08.1.1 |
Unprocessed meat other than meat preparations as defined by Regulation (EC) No 853/2004 |
|
08.1.2 |
Meat preparations as defined by Regulation (EC) No 853/2004 |
|
08.2 |
Processed meat |
|
08.2.1 |
Non-heat-treated processed meat |
|
08.2.2 |
Heat-treated processed meat |
|
08.2.3 |
Casings and coatings and decorations for meat |
|
08.2.4 |
Traditionally cured meat products with specific provisions concerning nitrites and nitrates |
|
08.2.4.1 |
Traditional immersion cured products (Meat products cured by immersion in a curing solution containing nitrites and/or nitrates, salt and other components) |
|
08.2.4.2 |
Traditional dry cured products. (Dry curing process involves dry application of curing mixture containing nitrites and/or nitrates, salt and other components to the surface of the meat followed by a period of stabilisation/maturation). |
|
08.2.4.3 |
Other traditionally cured products. (Immersion and dry cured processes used in combination or where nitrite and/or nitrate is included in a compound product or where the curing solution is injected into the product prior to cooking) |
|
09. |
Fish and fisheries products |
|
09.1 |
Unprocessed fish and fisheries products |
|
09.1.1 |
Unprocessed fish |
|
09.1.2 |
Unprocessed molluscs and crustaceans |
|
09.2 |
Processed fish and fishery products including mollusks and crustaceans |
|
09.3 |
Fish roe |
|
10. |
Eggs and egg products |
|
10.1 |
Unprocessed eggs |
|
10.2 |
Processed eggs and egg products |
|
11. |
Sugars, syrups, honey and table-top sweeteners |
|
11.1 |
Sugars and syrups as defined by Directive 2001/111/EC |
|
11.2 |
Other sugars and syrups |
|
11.3 |
Honey as defined in Directive 2001/110/EC |
|
11.4 |
Table-top sweeteners |
|
11.4.1 |
Table-top sweeteners in liquid form |
|
11.4.2 |
Table-top sweeteners in powder form |
|
11.4.3 |
Table-top sweeteners in tablets |
|
12. |
Salts, spices, soups, sauces, salads and protein products |
|
12.1 |
Salt and salt substitutes |
|
12.1.1 |
Salt |
|
12.1.2 |
Salt substitutes |
|
12.2 |
Herbs, spices, seasonings |
|
12.2.1 |
Herbs and spices |
|
12.2.2 |
Seasonings and condiments |
|
12.3 |
Vinegars |
|
12.4 |
Mustard |
|
12.5 |
Soups and broths |
|
12.6 |
Sauces |
|
12.7 |
Salads and savoury based sandwich spreads |
|
12.8 |
Yeast and yeast products |
|
12.9 |
Protein products, excluding products covered in category 1.8 |
|
13. |
Foods intended for particular nutritional uses as defined by Directive 2009/39/EC |
|
13.1 |
Foods for infants and young children |
|
13.1.1 |
Infant formulae as defined by Commission Directive 2006/141/EC (1) |
|
13.1.2 |
Follow-on formulae as defined by Directive 2006/141/EC |
|
13.1.3 |
Processed cereal-based foods and baby foods for infants and young children as defined by Commission Directive 2006/125/EC (2) |
|
13.1.4 |
Other foods for young children |
|
13.1.5 |
Dietary foods for infants and young children for special medical purposes as defined by Commission Directive 1999/21/EC (3) and special formulae for infants |
|
13.1.5.1 |
Dietary foods for infants for special medical purposes and special formulae for infants |
|
13.1.5.2 |
Dietary foods for babies and young children for special medical purposes as defined in Directive 1999/21/EC |
|
13.2 |
Dietary foods for special medical purposes defined in Directive 1999/21/EC (excluding products from food category 13.1.5) |
|
13.3 |
Dietary foods for weight control diets intended to replace total daily food intake or an individual meal (the whole or part of the total daily diet) |
|
13.4 |
Foods suitable for people intolerant to gluten as defined by Commission Regulation (EC) No 41/2009 (4) |
|
14. |
Beverages |
|
14.1 |
Non-alcoholic beverages |
|
14.1.1 |
Water, including natural mineral water as defined in Directive 2009/54/EC and spring water and all other bottled or packed waters |
|
14.1.2 |
Fruit juices as defined by Directive 2001/112/EC and vegetable juices |
|
14.1.3 |
Fruit nectars as defined by Directive 2001/112/EC and vegetable nectars and similar products |
|
14.1.4 |
Flavoured drinks |
|
14.1.5 |
Coffee, tea, herbal and fruit infusions, chicory; tea, herbal and fruit infusions and chicory extracts; tea, plant, fruit and cereal preparations for infusions, as well as mixes and instant mixes of these products |
|
14.1.5.1 |
Coffee, coffee extracts |
|
14.1.5.2 |
Other |
|
14.2 |
Alcoholic beverages, including alcohol-free and low-alcohol counterparts |
|
14.2.1 |
Beer and malt beverages |
|
14.2.2 |
Wine and other products defined by Regulation (EEC) No 1234/2007, and alcohol-free counterparts |
|
14.2.3 |
Cider and perry |
|
14.2.4 |
Fruit wine and made wine |
|
14.2.5 |
Mead |
|
14.2.6 |
Spirit drinks as defined in Regulation (EC) No 110/2008 |
|
14.2.7 |
Aromatised wine-based products as defined by Regulation (EEC) No 1601/91 |
|
14.2.7.1 |
Aromatised wines |
|
14.2.7.2 |
Aromatised wine-based drinks |
|
14.2.7.3 |
Aromatised wine-product cocktails |
|
14.2.8 |
Other alcoholic drinks including mixtures of alcoholic drinks with non-alcoholic drinks and spirits with less than 15 % of alcohol |
|
15. |
Ready-to-eat savouries and snacks |
|
15.1 |
Potato-, cereal-, flour- or starch-based snacks |
|
15.2 |
Processed nuts |
|
16. |
Desserts excluding products covered in categories 1, 3 and 4 |
|
17. |
Food supplements as defined in Directive 2002/46/EC of the European Parliament and of the Council (5) excluding food supplements for infants and young children |
|
17.1 |
Food supplements supplied in a solid form including capsules and tablets and similar forms, excluding chewable forms |
|
17.2 |
Food supplements supplied in a liquid form |
|
17.3 |
Food supplements supplied in a syrup-type or chewable form |
|
18. |
Processed foods not covered by categories 1 to 17, excluding foods for infants and young children |
|
(1) OJ L 401, 30.12.2006, p. 1. (2) OJ L 339, 6.12.2006, p. 16. (3) OJ L 91, 7.4.1999, p. 29. (4) OJ L 16, 21.1.2009, p. 3. (5) OJ L 183, 12.7.2002, p. 51. |
|
PART E
AUTHORISED FOOD ADDITIVES AND CONDITIONS OF USE IN FOOD CATEGORIES
|
Category number |
E-number |
Name |
Maximum level (mg/l or mg/kg as appropriate) |
Footnotes |
Restrictions/exceptions |
|
0. |
Food additives permitted in all categories of foods |
||||
|
E 290 |
Carbon dioxide |
quantum satis |
|||
|
E 938 |
Argon |
quantum satis |
|||
|
E 939 |
Helium |
quantum satis |
|||
|
E 941 |
Nitrogen |
quantum satis |
|||
|
E 942 |
Nitrous oxide |
quantum satis |
|||
|
E 948 |
Oxygen |
quantum satis |
|||
|
E 949 |
Hydrogen |
quantum satis |
|||
|
E 338-452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates |
10 000 |
(1) (4) (57) |
only foods in dried powdered form (i.e. foods dried during the production process, and mixtures thereof), excluding foods listed in table 1 of Part A of this Annex |
|
|
E 551-559 |
Silicon dioxide — silicates |
10 000 |
(1) (57) |
only foods in dried powdered form (i.e. foods dried during the production process, and mixtures thereof), excluding foods listed in table 1 of Part A of this Annex |
|
|
E 459 |
Beta-cyclodextrin |
quantum satis |
only foods in tablet and coated tablet form, excluding the foods listed in table 1 of Part A of this Annex |
||
|
E 551-559 |
Silicon dioxide — silicates |
quantum satis |
(1) |
only foods in tablet and coated tablet form, excluding the foods listed in table 1 of Part A of this Annex |
|
|
(1): The additives may be added individually or in combination |
|||||
|
(4): The maximum level is expressed as P2O5 |
|||||
|
(57): The maximum level shall apply unless a different maximum level is specified in points 01 to 18 of this Annex in relation to individual foods or categories of foods |
|||||
|
01 |
Dairy products and analogues |
||||
|
01.1 |
Unflavoured pasteurised and sterilised (including UHT) milk |
||||
|
E 331 |
Sodium citrates |
4 000 |
only UHT goat milk |
||
|
E 338-452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates |
1 000 |
(1) (4) |
only sterilised and UHT milk |
|
|
(1): The additives may be added individually or in combination |
|||||
|
(4): The maximum level is expressed as P2O5 |
|||||
|
01.2 |
Unflavoured fermented milk products, including natural unflavoured buttermilk (excluding sterilised buttermilk) non-heat-treated after fermentation |
||||
|
01.3 |
Unflavoured fermented milk products, heat-treated after fermentation |
||||
|
Group I |
Additives |
||||
|
E 200-203 |
Sorbic acid — sorbates |
1 000 |
(1) (2) |
only curdled milk |
|
|
(1): The additives may be added individually or in combination |
|||||
|
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid |
|||||
|
01.4 |
Flavoured fermented milk products including heat-treated products |
||||
|
Group I |
Additives |
||||
|
Group II |
Colours at quantum satis |
||||
|
Group III |
Colours with combined maximum limit |
150 |
|||
|
Group IV |
Polyols |
quantum satis |
only energy-reduced products or with no added sugar |
||
|
E 160b |
Annatto, Bixin, Norbixin |
10 |
|||
|
E 160d |
Lycopene |
30 |
|||
|
E 200-213 |
Sorbic acid — sorbates; Benzoic acid — benzoates |
300 |
(1) (2) |
only non-heat-treated dairy-based desserts |
|
|
E 297 |
Fumaric acid |
4 000 |
only fruit-flavoured desserts |
||
|
E 338-452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates |
3 000 |
(1) (4) |
||
|
E 355-357 |
Adipic acid — adipates |
1 000 |
only fruit-flavoured desserts |
||
|
E 363 |
Succinic acid |
6 000 |
|||
|
E 416 |
Karaya gum |
6 000 |
|||
|
E 427 |
Cassia gum |
2 500 |
|||
|
E 432-436 |
Polysorbates |
1 000 |
|||
|
E 473-474 |
Sucrose esters of fatty acids — sucroglycerides |
5 000 |
|||
|
E 475 |
Polyglycerol esters of fatty acids |
2 000 |
|||
|
E 477 |
Propane-1,2-diol esters of fatty acids |
5 000 |
|||
|
E 481-482 |
Stearoyl-2-lactylates |
5 000 |
|||
|
E 483 |
Stearyl tartrate |
5 000 |
|||
|
E 491-495 |
Sorbitan esters |
5 000 |
|||
|
E 950 |
Acesulfame K |
350 |
only energy-reduced products or with no added sugar |
||
|
E 951 |
Aspartame |
1 000 |
only energy-reduced products or with no added sugar |
||
|
E 952 |
Cyclamic acid and its Na and Ca salts |
250 |
(51) |
only energy-reduced products or with no added sugar |
|
|
E 954 |
Saccharin and its Na, K and Ca salts |
100 |
(52) |
only energy-reduced products or with no added sugar |
|
|
E 955 |
Sucralose |
400 |
only energy-reduced products or with no added sugar |
||
|
E 957 |
Thaumatin |
5 |
only as flavour enhancer |
||
|
E 959 |
Neohesperidine DC |
50 |
only energy-reduced products or with no added sugar |
||
|
E 960 |
Steviol glycosides |
100 |
(60) |
only energy-reduced products or with no added sugar |
|
|
E 962 |
Salt of aspartame-acesulfame |
350 |
(11)a (49) (50) |
only energy-reduced products or with no added sugar |
|
|
E 961 |
Neotame |
32 |
only energy-reduced products or with no added sugar |
||
|
(1): The additives may be added individually or in combination |
|||||
|
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid |
|||||
|
(4): The maximum level is expressed as P2O5 |
|||||
|
(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent |
|||||
|
(49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) |
|||||
|
(50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 |
|||||
|
(51): Maximum usable levels are expressed in free acid |
|||||
|
(52): Maximum usable levels are expressed in free imide |
|||||
|
(60): Expressed as steviol equivalents |
|||||
|
01.5 |
Dehydrated milk as defined by Directive 2001/114/EC |
||||
|
Group II |
Colours at quantum satis |
quantum satis |
except unflavoured products |
||
|
E 300 |
Ascorbic acid |
quantum satis |
|||
|
E 301 |
Sodium ascorbate |
quantum satis |
|||
|
E 304 |
Fatty acid esters of ascorbic acid |
quantum satis |
|||
|
E 310-320 |
Gallates, TBHQ and BHA |
200 |
(1) |
only milk powder for vending machines |
|
|
E 322 |
Lecithins |
quantum satis |
|||
|
E 331 |
Sodium citrates |
quantum satis |
|||
|
E 332 |
Potassium citrates |
quantum satis |
|||
|
E 338-452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates |
1 000 |
(1) (4) |
only partly dehydrated milk with less than 28 % solids |
|
|
E 338-452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates |
1 500 |
(1) (4) |
only partly dehydrated milk with more than 28 % solids |
|
|
E 338-452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates |
2 500 |
(1) (4) |
only dried milk and dried skimmed milk |
|
|
E 392 |
Extracts of rosemary |
200 |
(41) (46) |
only milk powder for vending machines |
|
|
E 392 |
Extracts of rosemary |
30 |
(46) |
only dried milk for manufacturing of ice cream |
|
|
E 407 |
Carrageenan |
quantum satis |
|||
|
E 500(ii) |
Sodium hydrogen carbonate |
quantum satis |
|||
|
E 501(ii) |
Potassium hydrogen carbonate |
quantum satis |
|||
|
E 509 |
Calcium chloride |
quantum satis |
|||
|
(1): The additives may be added individually or in combination |
|||||
|
(4): The maximum level is expressed as P2O5 |
|||||
|
(41): Expressed on fat basis |
|||||
|
(46): As the sum of carnosol and carnosic acid |
|||||
|
01.6 |
Cream and cream powder |
||||
|
01.6.1 |
Unflavoured pasteurised cream (excluding reduced fat creams) |
||||
|
E 401 |
Sodium alginate |
quantum satis |
|||
|
E 402 |
Potassium alginate |
quantum satis |
|||
|
E 407 |
Carrageenan |
quantum satis |
|||
|
E 466 |
Carboxy methyl cellulose |
quantum satis |
|||
|
E 471 |
Mono- and diglycerides of fatty acids |
quantum satis |
|||
|
01.6.2 |
Unflavoured live fermented cream products and substitute products with a fat content of less than 20 % |
||||
|
E 406 |
Agar |
quantum satis |
|||
|
E 407 |
Carrageenan |
quantum satis |
|||
|
E 410 |
Locust bean gum |
quantum satis |
|||
|
E 412 |
Guar gum |
quantum satis |
|||
|
E 415 |
Xanthan gum |
quantum satis |
|||
|
E 440 |
Pectins |
quantum satis |
|||
|
E 460 |
Cellulose |
quantum satis |
|||
|
E 466 |
Carboxy methyl cellulose |
quantum satis |
|||
|
E 471 |
Mono- and diglycerides of fatty acids |
quantum satis |
|||
|
E 1404 |
Oxidised starch |
quantum satis |
|||
|
E 1410 |
Monostarch phosphate |
quantum satis |
|||
|
E 1412 |
Distarch phosphate |
quantum satis |
|||
|
E 1413 |
Phosphated distarch phosphate |
quantum satis |
|||
|
E 1414 |
Acetylated distarch phosphate |
quantum satis |
|||
|
E 1420 |
Acetylated starch |
quantum satis |
|||
|
E 1422 |
Acetylated distarch adipate |
quantum satis |
|||
|
E 1440 |
Hydroxy propyl starch |
quantum satis |
|||
|
E 1442 |
Hydroxy propyl distarch phosphate |
quantum satis |
|||
|
E 1450 |
Starch sodium octenyl succinate |
quantum satis |
|||
|
E 1451 |
Acetylated oxidised starch |
quantum satis |
|||
|
01.6.3 |
Other creams |
||||
|
Group I |
Additives |
||||
|
Group II |
Colours at quantum satis |
quantum satis |
only flavoured creams |
||
|
Group III |
Colours with combined maximum limit |
150 |
only flavoured creams |
||
|
E 234 |
Nisin |
10 |
only clotted cream |
||
|
E 338-452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates |
5 000 |
(1) (4) |
only sterilised, pasteurised, UHT cream and whipped cream |
|
|
E 473-474 |
Sucrose esters of fatty acids — sucroglycerides |
5 000 |
(1) |
only sterilised cream and sterilised cream with reduced fat content |
|
|
(1): The additives may be added individually or in combination |
|||||
|
(4): The maximum level is expressed as P2O5 |
|||||
|
01.7 |
Cheese and cheese products |
||||
|
01.7.1 |
Unripened cheese excluding products falling in category 16 |
||||
|
Group I |
Additives |
except mozzarella, and unflavoured live fermented unripened cheese |
|||
|
Group II |
Colours at quantum satis |
quantum satis |
only flavoured unripened cheese |
||
|
Group III |
Colours with combined maximum limit |
150 |
only flavoured unripened cheese |
||
|
E 200-203 |
Sorbic acid — sorbates |
1 000 |
(1) (2) |
||
|
E 234 |
Nisin |
10 |
only mascarpone |
||
|
E 260 |
Acetic acid |
quantum satis |
only mozzarella |
||
|
E 270 |
Lactic acid |
quantum satis |
only mozzarella |
||
|
E 330 |
Citric acid |
quantum satis |
only mozzarella |
||
|
E 338-452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates |
2 000 |
(1) (4) |
except mozzarella |
|
|
E 460(ii) |
Powdered cellulose |
quantum satis |
only grated and sliced mozzarella |
||
|
E 575 |
Glucono-delta-lactone |
quantum satis |
only mozzarella |
||
|
(1): The additives may be added individually or in combination |
|||||
|
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid |
|||||
|
(4): The maximum level is expressed as P2O5 |
|||||
|
01.7.2 |
Ripened cheese |
||||
|
E 1105 |
Lysozyme |
quantum satis |
|||
|
E 120 |
Cochineal, Carminic acid, Carmines |
125 |
only red marbled cheese |
||
|
E 140 |
Chlorophylls, Chlorophyllins |
quantum satis |
only sage Derby cheese |
||
|
E 141 |
Copper complexes of chlorophylls and chlorophyllins |
quantum satis |
only sage Derby cheese |
||
|
E 153 |
Vegetable carbon |
quantum satis |
only morbier cheese |
||
|
E 160a |
Carotenes |
quantum satis |
only ripened orange, yellow and broken-white cheese |
||
|
E 160b |
Annatto, Bixin, Norbixin |
15 |
only ripened orange, yellow and broken-white cheese |
||
|
E 160b |
Annatto, Bixin, Norbixin |
50 |
only red Leicester cheese |
||
|
E 160b |
Annatto, Bixin, Norbixin |
35 |
only Mimolette cheese |
||
|
E 160c |
Paprika extract, capsanthin, capsorubin |
quantum satis |
only ripened range, yellow and broken-white cheese |
||
|
E 163 |
Anthocyanins |
quantum satis |
only red marbled cheese |
||
|
E 170 |
Calcium carbonate |
quantum satis |
|||
|
E 200-203 |
Sorbic acid — sorbates |
1 000 |
(1) (2) |
only cheese, prepacked, sliced and cut; layered cheese and cheese with added foods |
|
|
E 200-203 |
Sorbic acid — sorbates |
quantum satis |
only ripened products surface treatment |
||
|
E 234 |
Nisin |
12,5 |
(29) |
||
|
E 235 |
Natamycin |
1 |
(8) |
only surface treatment of hard, semi-hard and semi-soft cheese |
|
|
E 239 |
Hexamethylene tetramine |
25 mg/kg residual amount, expressed as formaldehyde |
only Provolone cheese |
||
|
E 251-252 |
Nitrates |
150 |
(30) |
only hard, semi-hard and semi-soft cheese |
|
|
E 280-283 |
Propionic acid — propionates |
quantum satis |
surface treatment only |
||
|
E 460 |
Powdered cellulose |
quantum satis |
only sliced and grated ripened cheese |
||
|
E 500(ii) |
Sodium hydrogen carbonate |
quantum satis |
only sour milk cheese |
||
|
E 504 |
Magnesium carbonates |
quantum satis |
|||
|
E 509 |
Calcium chloride |
quantum satis |
|||
|
E 551-559 |
Silicon dioxide — silicates |
10 000 |
(1) |
only sliced or grated cheese hard and semi-hard cheese |
|
|
E 575 |
Glucono-delta-lactone |
quantum satis |
|||
|
(1): The additives may be added individually or in combination |
|||||
|
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid |
|||||
|
(8): mg/dm2 surface, not present at a depth of 5 mm |
|||||
|
(29): This substance may be present naturally in certain cheeses as a result of fermentation processes |
|||||
|
(30): In the cheese milk or equivalent level if added after removal of whey and addition of water |
|||||
|
01.7.3 |
Edible cheese rind |
||||
|
Group II |
Colours at quantum satis |
quantum satis |
|||
|
Group III |
Colours with combined maximum limit |
quantum satis |
|||
|
E 160d |
Lycopene |
30 |
|||
|
E 180 |
Litholrubine BK |
quantum satis |
|||
|
E 160b |
Annatto, Bixin, Norbixin |
20 |
|||
|
01.7.4 |
Whey cheese |
||||
|
Group II |
Colours at quantum satis |
quantum satis |
|||
|
E 200-203 |
Sorbic acid — sorbates |
1 000 |
(1), (2) |
only cheese, prepacked, sliced; layered cheese and cheese and cheese with added foods |
|
|
E 251-252 |
Nitrates |
150 |
(30) |
only cheese milk of hard, semi-hard and semi-soft cheese |
|
|
E 260 |
Acetic acid |
quantum satis |
|||
|
E 270 |
Lactic acid |
quantum satis |
|||
|
E 330 |
Citric acid |
quantum satis |
|||
|
E 460(ii) |
Powdered cellulose |
quantum satis |
only grated and sliced cheese |
||
|
E 575 |
Glucono-delta-lactone |
quantum satis |
|||
|
(1): The additives may be added individually or in combination |
|||||
|
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid. |
|||||
|
(30): In the cheese milk or equivalent level if added after removal of whey and addition of water |
|||||
|
01.7.5 |
Processed cheese |
||||
|
Group I |
Additives |
||||
|
Group II |
Colours at quantum satis |
quantum satis |
only flavoured processed cheese |
||
|
E 100 |
Curcumin |
100 |
(33) |
only flavoured processed cheese |
|
|
E 102 |
Tartrazine |
100 |
(33) |
only flavoured processed cheese |
|
|
E 104 |
Quinoline Yellow |
100 |
(33) |
only flavoured processed cheese |
|
|
E 110 |
Sunset Yellow FCF/Orange Yellow S |
100 |
(33) |
only flavoured processed cheese |
|
|
E 120 |
Cochineal, Carminic acid, Carmines |
100 |
(33) |
only flavoured processed cheese |
|
|
E 122 |
Azorubine, Carmoisine |
100 |
(33) |
only flavoured processed cheese |
|
|
E 124 |
Ponceau 4R, Cochineal Red A |
100 |
(33) |
only flavoured processed cheese |
|
|
E 160e |
Beta-apo-8′-carotenal (C 30) |
100 |
(33) |
only flavoured processed cheese |
|
|
E 161b |
Lutein |
100 |
(33) |
only flavoured processed cheese |
|
|
E 160d |
Lycopene |
5 |
only flavoured processed cheese |
||
|
E 160a |
Carotenes |
quantum satis |
|||
|
E 160c |
Paprika extract, capsanthin, capsorubin |
quantum satis |
|||
|
E 160b |
Annatto, Bixin, Norbixin |
15 |
|||
|
E 200-203 |
Sorbic acid — sorbates |
2 000 |
(1) (2) |
||
|
E 234 |
Nisin |
12,5 |
(29) |
||
|
E 338-452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates |
20 000 |
(1) (4) |
||
|
E 427 |
Cassia gum |
2 500 |
|||
|
E 551-559 |
Silicon dioxide — silicates |
10 000 |
(1) |
||
|
(1): The additives may be added individually or in combination |
|||||
|
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid |
|||||
|
(4): The maximum level is expressed as P2O5 |
|||||
|
(29): This substance may be present naturally in certain cheeses as a result of fermentation processes |
|||||
|
(33): Maximum individually or for the combination of E 100, E 102, E 104, E 110, E 120, E 122, E 124, E 160e and E 161b |
|||||
|
01.7.6 |
Cheese products (excluding products falling in category 16) |
||||
|
Group I |
Additives |
||||
|
Group II |
Colours at quantum satis |
quantum satis |
only flavoured unripened products |
||
|
Group III |
Colours with combined maximum limit |
100 |
only flavoured unripened products |
||
|
E 1105 |
Lysozyme |
quantum satis |
only ripened products |
||
|
E 120 |
Cochineal, Carminic acid, Carmines |
125 |
only red marbled products |
||
|
E 160a |
Carotenes |
quantum satis |
only ripened orange, yellow and broken-white products |
||
|
E 160b |
Annatto, Bixin, Norbixin |
15 |
only ripened orange, yellow and broken-white products |
||
|
E 160c |
Paprika extract, capsanthin, capsorubin |
quantum satis |
only ripened orange, yellow and broken-white products |
||
|
E 163 |
Anthocyanins |
quantum satis |
only red marbled products |
||
|
E 170 |
Calcium carbonate |
quantum satis |
only ripened products |
||
|
E 200-203 |
Sorbic acid — sorbates |
1 000 |
(1) (2) |
only unripened products; ripened products, prepacked, sliced; layered ripened products and ripened products with added foods |
|
|
E 200-203 |
Sorbic acid — sorbates |
quantum satis |
only ripened products surface treatment |
||
|
E 234 |
Nisin |
12,5 |
(29) |
only ripened and processed products |
|
|
E 235 |
Natamycin |
1 mg/dm2 surface (not present at a depth of 5 mm) |
only surface treatment of hard, semi-hard and semi-soft products |
||
|
E 251-252 |
Nitrates |
150 |
(30) |
only hard, semi-hard and semi-soft ripened products |
|
|
E 280-283 |
Propionic acid — propionates |
quantum satis |
only ripened products surface treatment |
||
|
E 338-452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates |
2 000 |
(1) (4) |
only unripened products |
|
|
E 460 |
Powdered cellulose |
quantum satis |
only grated and sliced ripened products and unripened products |
||
|
E 504 |
Magnesium carbonates |
quantum satis |
only ripened products |
||
|
E 509 |
Calcium chloride |
quantum satis |
only ripened products |
||
|
E 551-559 |
Silicon dioxide — silicates |
10 000 |
(1) |
only sliced or grated hard and semi-hard products |
|
|
E 575 |
Glucono-delta-lactone |
quantum satis |
only ripened products |
||
|
(1): The additives may be added individually or in combination |
|||||
|
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid |
|||||
|
(4): The maximum level is expressed as P2O5 |
|||||
|
(29): This substance may be present naturally in certain products as a result of fermentation processes |
|||||
|
(30): In the cheese milk or equivalent level if added after removal of whey and addition of water |
|||||
|
01.8 |
Dairy analogues, including beverage whiteners |
||||
|
Group I |
Additives |
||||
|
Group II |
Colours at quantum satis |
quantum satis |
|||
|
E 200-203 |
Sorbic acid — sorbates |
quantum satis |
(1) (2) |
only cheese analogues (surface treatment only) |
|
|
E 200-203 |
Sorbic acid — sorbates |
2 000 |
(1) (2) |
only analogues of cheese based on protein |
|
|
E 251-252 |
Nitrates |
150 |
(30) |
only dairy-based cheese analogue |
|
|
E 280-283 |
Propionic acid — propionates |
quantum satis |
only cheese analogues (surface treatment only) |
||
|
E 338-452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates |
5 000 |
(1) (4) |
only whipped cream analogues |
|
|
E 338-452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates |
20 000 |
(1) (4) |
only processed cheese analogues |
|
|
E 338-452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates |
30 000 |
(1) (4) |
only beverage whiteners |
|
|
E 338-452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates |
50 000 |
(1) (4) |
only beverage whiteners for vending machines |
|
|
E 432-436 |
Polysorbates |
5 000 |
(1) |
only milk and cream analogues |
|
|
E 473-474 |
Sucrose esters of fatty acids — sucroglycerides |
5 000 |
(1) |
only cream analogues |
|
|
E 473-474 |
Sucrose esters of fatty acids — sucroglycerides |
20 000 |
(1) |
only beverage whiteners |
|
|
E 475 |
Polyglycerol esters of fatty acids |
5 000 |
only milk and cream analogues |
||
|
E 475 |
Polyglycerol esters of fatty acids |
500 |
only beverage whiteners |
||
|
E 477 |
Propane-1,2-diol esters of fatty acids |
1 000 |
only beverage whiteners |
||
|
E 477 |
Propane-1,2-diol esters of fatty acids |
5 000 |
only milk and cream analogues |
||
|
E 481-482 |
Stearoyl-2-lactylates |
3 000 |
(1) |
only beverage whiteners |
|
|
E 491-495 |
Sorbitan esters |
5 000 |
(1) |
only milk and cream analogues; beverage whiteners |
|
|
E 551-559 |
Silicon dioxide — silicates |
10 000 |
(1) |
only sliced or grated cheese analogues and processed cheese analogue; beverage whiteners |
|
|
(1): The additives may be added individually or in combination |
|||||
|
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid |
|||||
|
(4): The maximum level is expressed as P2O5 |
|||||
|
(30): In the cheese milk or equivalent level if added after removal of whey and addition of water |
|||||
|
02 |
Fats and oils and fat and oil emulsions |
||||
|
02.1 |
Fats and oils essentially free from water (excluding anhydrous milkfat) |
||||
|
E 100 |
Curcumin |
quantum satis |
only fats |
||
|
E 160a |
Carotenes |
quantum satis |
only fats |
||
|
E 160b |
Annatto, bixin, norbixin |
10 |
only fats |
||
|
E 270 |
Lactic acid |
quantum satis |
only cooking and/or frying purposes or the preparation of gravy |
||
|
E 300 |
Ascorbic acid |
quantum satis |
only cooking and/or frying purposes or the preparation of gravy |
||
|
E 304 |
Fatty acid esters of ascorbic acid |
quantum satis |
except virgin oils and olive oils |
||
|
E 306 |
Tocopherol-rich extract |
quantum satis |
except virgin oils and olive oils |
||
|
E 307 |
Alpha-tocopherol |
quantum satis |
except virgin oils and olive oils |
||
|
E 307 |
Alpha-tocopherol |
200 |
only refined olive oils, including olive pomace oil |
||
|
E 308 |
Gamma tocopherol |
quantum satis |
except virgin oils and olive oils |
||
|
E 309 |
Delta-tocopherol |
quantum satis |
except virgin oils and olive oils |
||
|
E 310-320 |
Gallates, TBHQ and BHA, individually or in combination |
200 |
(1) (41) |
only fats and oils for the professional manufacture of heat-treated foods; frying oil and frying fat (excluding olive pomace oil) and lard, fish oil, beef, poultry and sheep fat |
|
|
E 321 |
Butylated hydroxytoluene (BHT) |
100 |
(41) |
only fats and oils for the professional manufacture of heat-treated foods; frying oil and frying fat (excluding olive an pomace oil) and lard, fish oil, beef, poultry and sheep fat |
|
|
E 322 |
Lecithins |
30 000 |
except virgin oils and olive oils |
||
|
E 330 |
Citric acid |
quantum satis |
except virgin oils and olive oils |
||
|
E 331 |
Sodium citrates |
quantum satis |
except virgin oils and olive oils |
||
|
E 332 |
Potassium citrates |
quantum satis |
except virgin oils and olive oils |
||
|
E 333 |
Calcium citrates |
quantum satis |
except virgin oils and olive oils |
||
|
E 392 |
Extracts of rosemary |
30 |
(41) (46) |
only vegetable oils (excluding virgin oils and olive oils) and fat where content of polyunsaturated fatty acids is higher than 15 % w/w of the total fatty acid, for the use in non-heat-treated food products |
|
|
E 392 |
Extracts of rosemary |
50 |
(41) (46) |
only fish oil and algal oil; lard, beef, poultry sheep and porcine fat; fat and oils for the professional manufacture of heat-treated foods; frying oils and frying fat, excluding olive oil and pomace oil |
|
|
E 471 |
Mono- and diglycerides of fatty acids |
10 000 |
except virgin oils and olive oils |
||
|
E 472c |
Citric acid esters of mono- and diglycerides of fatty acids |
quantum satis |
only for cooking and/or frying purposes or for the preparation of gravy |
||
|
E 900 |
Dimethyl polysiloxane |
10 |
only oils and fats for frying |
||
|
(1): The additives may be added individually or in combination |
|||||
|
(41): Expressed on fat basis |
|||||
|
(46): As the sum of carnosol and carnosic acid |
|||||
|
02.2 |
Fat and oil emulsions mainly of type water-in-oil |
||||
|
02.2.1 |
Butter and concentrated butter and butter oil and anhydrous milkfat |
||||
|
E 160a |
Carotenes |
quantum satis |
except butter from sheep and goats milk |
||
|
E 500 |
Sodium carbonates |
quantum satis |
only soured cream butter |
||
|
E 338-452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates |
2 000 |
(1) (4) |
only soured cream butter |
|
|
(1): The additives may be added individually or in combination |
|||||
|
(4): The maximum level is expressed as P2O5 |
|||||
|
02.2.2 |
Other fat and oil emulsions including spreads as defined by Council Regulation (EC) No 1234/2007 and liquid emulsions |
||||
|
Group I |
Additives |
||||
|
E 100 |
Curcumin |
quantum satis |
excluding reduced fat butter |
||
|
E 160a |
Carotenes |
quantum satis |
|||
|
E 160b |
Annatto, bixin, norbixin |
10 |
excluding reduced fat butter |
||
|
E 200-203 |
Sorbic acid — sorbates |
1 000 |
(1) (2) |
only fat emulsions (excluding butter) with a fat content of 60 % or more |
|
|
E 200-203 |
Sorbic acid — sorbates |
2 000 |
(1) (2) |
only fat emulsions with a fat content less than 60 % |
|
|
E 310-320 |
Gallates, TBHQ and BHA, individually or in combination |
200 |
(1) (2) |
only frying fat |
|
|
E 321 |
Butylated hydroxytoluene (BHT) |
100 |
only frying fat |
||
|
E 338-452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates |
5 000 |
(1) (4) |
only spreadable fats |
|
|
E 385 |
Calcium disodium ethylene diamine tetra-acetate (Calcium disodium EDTA) |
100 |
only spreadable fats as defined in Article 115 of and Annex XV to Regulation (EC) No 1234/2007, having a fat content of 41 % or less |
||
|
E 405 |
Propane-1, 2-diol alginate |
3 000 |
|||
|
E 432-436 |
Polysorbates |
10 000 |
(1) |
only fat emulsions for baking |
|
|
E 473-474 |
Sucrose esters of fatty acids — sucroglycerides |
10 000 |
(1) |
only fat emulsions for baking |
|
|
E 475 |
Polyglycerol esters of fatty acids |
5 000 |
|||
|
E 476 |
Polyglycerol polyricinoleate |
4 000 |
only spreadable fats as defined in Article 115 of and Annex XV to Regulation (EC) No 1234/2007, having a fat content of 41 % or less and similar spreadable products with a fat content of less than 10 % fat |
||
|
E 477 |
Propane-1,2-diol esters of fatty acids |
10 000 |
only fat emulsions for baking purposes |
||
|
E 479b |
Thermally oxidised soya bean oil interacted with mono- and diglycerides of fatty acids |
5 000 |
only fat emulsions for frying purposes |
||
|
E 481-482 |
Stearoyl-2-lactylates |
10 000 |
(1) |
||
|
E 491-495 |
Sorbitan esters |
10 000 |
(1) |
||
|
E 551-559 |
Silicon dioxide — silicates |
30 000 |
(1) |
only tin greasing products |
|
|
E 900 |
Dimethyl polysiloxane |
10 |
only oils and fats for frying |
||
|
E 959 |
Neohesperidine DC |
5 |
only as flavour enhancer, only in the fat groups B & C in Annex XV to Regulation (EC) No 1234/2007 |
||
|
(1): The additives may be added individually or in combination |
|||||
|
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid |
|||||
|
(4): The maximum level is expressed as P2O5 |
|||||
|
02.3 |
Vegetable oil pan spray |
||||
|
Group I |
Additives |
||||
|
E 338-452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates |
30 000 |
(1) (4) |
only water-based emulsion sprays for coating baking tins |
|
|
E 392 |
Extracts of rosemary |
50 |
(41) (46) |
only fats and oils for the professional manufacture of heat-treated foods |
|
|
E 551-559 |
Silicon dioxide — silicates |
30 000 |
(1) |
only tin greasing products |
|
|
E 943a |
Butane |
quantum satis |
only vegetable oil pan spray (for professional use only) and water-based emulsion spray |
||
|
E 943b |
Isobutane |
quantum satis |
only vegetable oil pan spray (for professional use only) and water-based emulsion spray |
||
|
E 944 |
Propane |
quantum satis |
only vegetable oil pan spray (for professional use only) and water-based emulsion spray |
||
|
(1): The additives may be added individually or in combination |
|||||
|
(4): The maximum level is expressed as P2O5 |
|||||
|
(41): Expressed on fat basis |
|||||
|
(46): As the sum of carnosol and carnosic acid |
|||||
|
03 |
Edible ices |
||||
|
Group I |
Additives |
||||
|
Group II |
Colours at quantum satis |
quantum satis |
|||
|
Group III |
Colours with combined maximum limit |
150 |
(25) |
||
|
Group IV |
Polyols |
quantum satis |
only energy-reduced or with no added sugar |
||
|
E 160b |
Annatto, Bixin, Norbixin |
20 |
|||
|
E 160d |
Lycopene |
40 |
|||
|
E 338-452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates |
1 000 |
(1) (4) |
||
|
E 405 |
Propane-1, 2-diol alginate |
3 000 |
only water-based edible ices |
||
|
E 427 |
Cassia gum |
2 500 |
|||
|
E 432-436 |
Polysorbates |
1 000 |
(1) |
||
|
E 473-474 |
Sucrose esters of fatty acids — sucroglycerides |
5 000 |
(1) |
||
|
E 477 |
Propane-1,2-diol esters of fatty acids |
3 000 |
|||
|
E 491-495 |
Sorbitan esters |
500 |
(1) |
||
|
E 901 |
Beeswax, white and yellow |
quantum satis |
only prepacked wafers containing ice cream |
||
|
E 950 |
Acesulfame K |
800 |
only energy-reduced or with no added sugar |
||
|
E 951 |
Aspartame |
800 |
only energy-reduced or with no added sugar |
||
|
E 954 |
Saccharin and its Na, K and Ca salts |
100 |
(52) |
only energy-reduced or with no added sugar |
|
|
E 955 |
Sucralose |
320 |
only energy-reduced or with no added sugar |
||
|
E 957 |
Thaumatin |
50 |
only energy-reduced or with no added sugar |
||
|
E 959 |
Neohesperidine DC |
50 |
only energy-reduced or with no added sugar |
||
|
E 960 |
Steviol glycosides |
200 |
(60) |
only energy-reduced or with no added sugar |
|
|
E 961 |
Neotame |
26 |
only energy-reduced or with no added sugar |
||
|
E 962 |
Salt of aspartame-acesulfame |
800 |
(11)b (49) (50) |
only energy-reduced or with no added sugar |
|
|
(1): The additives may be added individually or in combination |
|||||
|
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid |
|||||
|
(4): The maximum level is expressed as P2O5 |
|||||
|
(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent |
|||||
|
(25): The quantities of each of the colours E 110, E 122, E 124 and E 155 may not exceed 50 mg/kg or mg/l |
|||||
|
(49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) |
|||||
|
(50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 |
|||||
|
(51): Maximum usable levels are expressed in free acid |
|||||
|
(52): Maximum usable levels are expressed in free imide |
|||||
|
(60): Expressed as steviol equivalents |
|||||
|
04 |
Fruit and vegetables |
||||
|
04.1 |
Unprocessed fruit and vegetables |
||||
|
04.1.1 |
Entire fresh fruit and vegetables |
||||
|
E 200-203 |
Sorbic acid — sorbates |
20 |
only surface treatment of unpeeled fresh citrus fruit |
||
|
E 220-228 |
Sulphur dioxide — sulphites |
10 |
(3) |
only table grapes, fresh lychees (measured on edible parts) and blueberries (Vaccinium corymbosum) |
|
|
E 220-228 |
Sulphur dioxide — sulphites |
100 |
(3) |
only vacuum-packed sweetcorn |
|
|
E 445 |
Glycerol esters of wood rosins |
50 |
only surface treatment of citrus fruit |
||
|
E 473-474 |
Sucrose esters of fatty acids — sucroglycerides |
quantum satis |
(1) |
only fresh fruits, surface treatment |
|
|
E 901 |
Beeswax, white and yellow |
quantum satis |
only surface treatment of citrus fruit, melons, apples, pears, peaches and pineapples and glazing agent on nuts |
||
|
E 902 |
Candelilla wax |
quantum satis |
only surface treatment of citrus fruit, melons, apples, pears, peaches and pineapples and glazing agent on nuts |
||
|
E 903 |
Carnauba wax |
200 |
only surface treatment of citrus fruit, melons, apples, pears, peaches and pineapples and glazing agent on nuts |
||
|
E 904 |
Shellac |
quantum satis |
only surface treatment of citrus fruit, melons, apples, pears, peaches and pineapples and glazing agent on nuts |
||
|
E 905 |
Microcrystalline wax |
quantum satis |
only surface treatment of melons, papaya, mango, and avocado |
||
|
E 912 |
Montan acid esters |
quantum satis |
only surface treatment of citrus fruit, melons, papaya, mango, avocado and pineapple |
||
|
E 914 |
Oxidised polyethylene wax |
quantum satis |
only surface treatment of citrus fruit, melons, papaya, mango, avocado and pineapple |
||
|
(1): The additives may be added individually or in combination |
|||||
|
(3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present |
|||||
|
04.1.2 |
Peeled, cut and shredded fruit and vegetables |
||||
|
E 220-228 |
Sulphur dioxide — sulphites |
50 |
(3) |
only peeled potatoes |
|
|
E 220-228 |
Sulphur dioxide — sulphites |
300 |
(3) |
only onion, garlic and shallot pulp |
|
|
E 220-228 |
Sulphur dioxide — sulphites |
800 |
(3) |
only horseradish pulp |
|
|
E 296 |
Malic acid |
quantum satis |
only prepacked unprocessed and peeled potatoes only |
||
|
E 300 |
Ascorbic acid |
quantum satis |
only refrigerated unprocessed fruit and vegetables ready for consumption and prepacked unprocessed and peeled potatoes |
||
|
E 301 |
Sodium ascorbate |
quantum satis |
only refrigerated unprocessed fruit and vegetables ready for consumption and prepacked unprocessed and peeled potatoes |
||
|
E 302 |
Calcium ascorbate |
quantum satis |
only refrigerated unprocessed fruit and vegetables ready for consumption and prepacked unprocessed and peeled potatoes |
||
|
E 330 |
Citric acid |
quantum satis |
only refrigerated unprocessed fruit and vegetables ready for consumption and prepacked unprocessed and peeled potatoes |
||
|
E 331 |
Sodium citrates |
quantum satis |
only refrigerated unprocessed fruit and vegetables ready for consumption and prepacked unprocessed and peeled potatoes |
||
|
E 332 |
Potassium citrates |
quantum satis |
only refrigerated unprocessed fruit and vegetables ready for consumption and prepacked unprocessed and peeled potatoes |
||
|
E 333 |
Calcium citrates |
quantum satis |
only refrigerated unprocessed fruit and vegetables ready for consumption and prepacked unprocessed and peeled potatoes |
||
|
(3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present |
|||||
|
04.1.3 |
Frozen fruit and vegetables |
||||
|
E 220-228 |
Sulphur dioxide — sulphites |
50 |
(3) |
only white vegetables including mushrooms and white pulses |
|
|
E 220-228 |
Sulphur dioxide — sulphites |
100 |
(3) |
only frozen and deep-frozen potatoes |
|
|
E 300 |
Ascorbic acid |
quantum satis |
|||
|
E 301 |
Sodium ascorbate |
quantum satis |
|||
|
E 302 |
Calcium ascorbate |
quantum satis |
|||
|
E 330 |
Citric acid |
quantum satis |
|||
|
E 331 |
Sodium citrates |
quantum satis |
|||
|
E 332 |
Potassium citrates |
quantum satis |
|||
|
E 333 |
Calcium citrates |
quantum satis |
|||
|
(3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present |
|||||
|
04.2 |
Processed fruit and vegetables |
||||
|
04.2.1 |
Dried fruit and vegetables |
||||
|
Group I |
Additives |
E 410, E 412, E 415 E 417 may not be used to produce dehydrated foods intended to rehydrate on ingestion |
|||
|
E 101 |
Riboflavins |
quantum satis |
only preserves of red fruit |
||
|
E 120 |
Cochineal, Carminic acid, Carmines |
200 |
(34) |
only preserves of red fruit |
|
|
E 122 |
Azorubine, Carmoisine |
200 |
(34) |
only preserves of red fruit |
|
|
E 124 |
Ponceau 4R, Cochineal Red A |
200 |
(34) |
only preserves of red fruit |
|
|
E 129 |
Allura Red AG |
200 |
(34) |
only preserves of red fruit |
|
|
E 131 |
Patent Blue V |
200 |
(34) |
only preserves of red fruit |
|
|
E 133 |
Brilliant Blue FCF |
200 |
(34) |
only preserves of red fruit |
|
|
E 140 |
Chlorophylls, Chlorophyllins |
quantum satis |
only preserves of red fruit |
||
|
E 141 |
Copper complexes of chlorophylls and chlorophyllins |
quantum satis |
only preserves of red fruit |
||
|
E 150a-d |
Caramels |
quantum satis |
only preserves of red fruit |
||
|
E 160a |
Carotenes |
quantum satis |
only preserves of red fruit |
||
|
E 160c |
Paprika extract, capsanthin, capsorubin |
quantum satis |
only preserves of red fruit |
||
|
E 162 |
Beetroot Red, betanin |
quantum satis |
only preserves of red fruit |
||
|
E 163 |
Anthocyanins |
quantum satis |
only preserves of red fruit |
||
|
E 200-203 |
Sorbic acid — sorbates |
1 000 |
(1) (2) |
only dried fruit |
|
|
E 220-228 |
Sulphur dioxide — sulphites |
50 |
(3) |
only dried coconut |
|
|
E 220-228 |
Sulphur dioxide — sulphites |
50 |
(3) |
only white vegetables, processed, including pulses |
|
|
E 220-228 |
Sulphur dioxide — sulphites |
100 |
(3) |
only dried mushrooms |
|
|
E 220-228 |
Sulphur dioxide — sulphites |
150 |
(3) |
only dried ginger |
|
|
E 220-228 |
Sulphur dioxide — sulphites |
200 |
(3) |
only dried tomatoes |
|
|
E 220-228 |
Sulphur dioxide — sulphites |
400 |
(3) |
only white vegetables, dried |
|
|
E 220-228 |
Sulphur dioxide — sulphites |
500 |
(3) |
only dried fruit and nuts in shell excluding dried apples, pears, bananas, apricots, peaches, grapes, prunes and figs |
|
|
E 220-228 |
Sulphur dioxide — sulphites |
600 |
(3) |
only dried apples and pears |
|
|
E 220-228 |
Sulphur dioxide — sulphites |
1 000 |
(3) |
only dried bananas |
|
|
E 220-228 |
Sulphur dioxide — sulphites |
2 000 |
(3) |
only dried apricots, peaches, grapes, prunes, and figs |
|
|
E 907 |
Hydrogenated poly-1-decene |
2 000 |
only dried fruit as glazing agent |
||
|
(1): The additives may be added individually or in combination |
|||||
|
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid |
|||||
|
(3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present |
|||||
|
(34): Maximum individually or for the combination of E 120, E 122, E 124, E 129, E 131, E 133 |
|||||
|
04.2.2 |
Fruit and vegetables in vinegar, oil, or brine |
||||
|
Group I |
Additives |
||||
|
E 101 |
Riboflavins |
quantum satis |
only preserves of red fruit |
||
|
E 120 |
Cochineal, Carminic acid, Carmines |
200 |
(34) |
only preserves of red fruit |
|
|
E 122 |
Azorubine, Carmoisine |
200 |
(34) |
only preserves of red fruit |
|
|
E 124 |
Ponceau 4R, Cochineal Red A |
200 |
(34) |
only preserves of red fruit |
|
|
E 129 |
Allura Red AG |
200 |
(34) |
only preserves of red fruit |
|
|
E 131 |
Patent Blue V |
200 |
(34) |
only preserves of red fruit |
|
|
E 133 |
Brilliant Blue FCF |
200 |
(34) |
only preserves of red fruit |
|
|
E 140 |
Chlorophylls, Chlorophyllins |
quantum satis |
only preserves of red fruit |
||
|
E 141 |
Copper complexes of chlorophylls and chlorophyllins |
quantum satis |
only preserves of red fruit |
||
|
E 150a-d |
Caramels |
quantum satis |
only preserves of red fruit |
||
|
E 160a |
Carotenes |
quantum satis |
only preserves of red fruit |
||
|
E 160c |
Paprika extract, capsanthin, capsorubin |
quantum satis |
only preserves of red fruit |
||
|
E 162 |
Beetroot Red, betanin |
quantum satis |
only preserves of red fruit |
||
|
E 163 |
Anthocyanins |
quantum satis |
only preserves of red fruit |
||
|
E 101 |
Riboflavins |
quantum satis |
only vegetables (excluding olives) |
||
|
E 140 |
Chlorophylls, Chlorophyllins |
quantum satis |
only vegetables (excluding olives) |
||
|
E 141 |
Copper complexes of chlorophylls and chlorophyllins |
quantum satis |
only vegetables (excluding olives) |
||
|
E 150a-d |
Caramels |
quantum satis |
only vegetables (excluding olives) |
||
|
E 160a |
Carotenes |
quantum satis |
only vegetables (excluding olives) |
||
|
E 162 |
Beetroot Red, betanin |
quantum satis |
only vegetables (excluding olives) |
||
|
E 163 |
Anthocyanins |
quantum satis |
only vegetables (excluding olives) |
||
|
E 200-213 |
Sorbic acid — sorbates; Benzoic acid — benzoates |
2 000 |
(1) (2) |
only vegetables (excluding olives) |
|
|
E 200-203 |
Sorbic acid — sorbates |
1 000 |
(1) (2) |
only olives and olive-based preparations |
|
|
E 210-213 |
Benzoic acid — benzoates |
500 |
(1) (2) |
only olives and olive-based preparations |
|
|
E 200-213 |
Sorbic acid — sorbates; Benzoic acid — benzoates |
1 000 |
(1) (2) |
only olives and olive-based preparations |
|
|
E 220-228 |
Sulphur dioxide — sulphites |
100 |
(3) |
except olives and golden peppers in brine |
|
|
E 220-228 |
Sulphur dioxide — sulphites |
500 |
(3) |
only golden peppers in brine |
|
|
E 579 |
Ferrous gluconate |
150 |
(56) |
only olives darkened by oxidation |
|
|
E 585 |
Ferrous lactate |
150 |
(56) |
only olives darkened by oxidation |
|
|
E 950 |
Acesulfame K |
200 |
only sweet-sour preserves of fruit and vegetables |
||
|
E 951 |
Aspartame |
300 |
only sweet-sour preserves of fruit and vegetables |
||
|
E 954 |
Saccharin and its Na, K and Ca salts |
160 |
(52) |
only sweet-sour preserves of fruit and vegetables |
|
|
E 955 |
Sucralose |
180 |
only sweet-sour preserves of fruit and vegetables |
||
|
E 959 |
Neohesperidine DC |
100 |
only sweet-sour preserves of fruit and vegetables |
||
|
E 960 |
Steviol glycosides |
100 |
(60) |
only sweet-sour preserves of fruit and vegetables |
|
|
E 961 |
Neotame |
10 |
only sweet-sour preserves of fruit and vegetables |
||
|
E 962 |
Salt of aspartame-acesulfame |
200 |
(11)a (49) (50) |
only sweet-sour preserves of fruit and vegetables |
|
|
(1): The additives may be added individually or in combination |
|||||
|
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid |
|||||
|
(3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present |
|||||
|
(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent |
|||||
|
(34): Maximum individually or for the combination of E 120, E 122, E 124, E 129, E 131, E 133 |
|||||
|
(49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) |
|||||
|
(50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 |
|||||
|
(52): Maximum usable levels are expressed in free imide |
|||||
|
(56): Expressed as Fe |
|||||
|
(60): Expressed as steviol equivalents |
|||||
|
04.2.3 |
Canned or bottled fruit and vegetables |
||||
|
E 101 |
Riboflavins |
quantum satis |
only preserves of red fruit |
||
|
E 120 |
Cochineal, Carminic acid, Carmines |
200 |
(34) |
only preserves of red fruit |
|
|
E 122 |
Azorubine, Carmoisine |
200 |
(34) |
only preserves of red fruit |
|
|
E 124 |
Ponceau 4R, Cochineal Red A |
200 |
(34) |
only preserves of red fruit |
|
|
E 129 |
Allura Red AG |
200 |
(34) |
only preserves of red fruit |
|
|
E 131 |
Patent Blue V |
200 |
(34) |
only preserves of red fruit |
|
|
E 133 |
Brilliant Blue FCF |
200 |
(34) |
only preserves of red fruit |
|
|
E 140 |
Chlorophylls, Chlorophyllins |
quantum satis |
only preserves of red fruit |
||
|
E 141 |
Copper complexes of chlorophylls and chlorophyllins |
quantum satis |
only preserves of red fruit |
||
|
E 150a-d |
Caramels |
quantum satis |
only preserves of red fruit |
||
|
E 160a |
Carotenes |
quantum satis |
only preserves of red fruit |
||
|
E 160c |
Paprika extract, capsanthin, capsorubin |
quantum satis |
only preserves of red fruit |
||
|
E 162 |
Beetroot Red, betanin |
quantum satis |
only vegetables (excluding olives) |
||
|
E 163 |
Anthocyanins |
quantum satis |
only preserves of red fruit |
||
|
E 102 |
Tartrazine |
100 |
only processed mushy and garden peas (canned) |
||
|
E 133 |
Brilliant Blue FCF |
20 |
only processed mushy and garden peas (canned) |
||
|
E 142 |
Green S |
10 |
only processed mushy and garden peas (canned) |
||
|
E 127 |
Erythrosine |
200 |
only cocktail cherries and candied cherries |
||
|
E 127 |
Erythrosine |
150 |
only bigareaux cherries in syrup and in cocktails |
||
|
E 220-228 |
Sulphur dioxide — sulphites |
50 |
(3) |
only white vegetables, including pulses |
|
|
E 220-228 |
Sulphur dioxide — sulphites |
250 |
(3) |
only bottled, sliced lemon |
|
|
E 220-228 |
Sulphur dioxide — sulphites |
100 |
(3) |
only bottled whiteheart cherries; vacuum-packed sweetcorn |
|
|
E 260 |
Acetic acid |
quantum satis |
|||
|
E 261 |
Potassium acetate |
quantum satis |
|||
|
E 262 |
Sodium acetates |
quantum satis |
|||
|
E 263 |
Calcium acetate |
quantum satis |
|||
|
E 270 |
Lactic acid |
quantum satis |
|||
|
E 296 |
Malic acid |
quantum satis |
|||
|
E 300 |
Ascorbic acid |
quantum satis |
|||
|
E 301 |
Sodium ascorbate |
quantum satis |
|||
|
E 302 |
Calcium ascorbate |
quantum satis |
|||
|
E 325 |
Sodium lactate |
quantum satis |
|||
|
E 326 |
Potassium lactate |
quantum satis |
|||
|
E 327 |
Calcium lactate |
quantum satis |
|||
|
E 330 |
Citric acid |
quantum satis |
|||
|
E 331 |
Sodium citrates |
quantum satis |
|||
|
E 332 |
Potassium citrates |
quantum satis |
|||
|
E 333 |
Calcium citrates |
quantum satis |
|||
|
E 334 |
Tartaric acid (L(+)-) |
quantum satis |
|||
|
E 335 |
Sodium tartrates |
quantum satis |
|||
|
E 336 |
Potassium tartrates |
quantum satis |
|||
|
E 337 |
Sodium potassium tartrate |
quantum satis |
|||
|
E 385 |
Calcium disodium ethylene diamine tetra-acetate (Calcium disodium EDTA) |
250 |
only pulses, legumes, mushrooms and artichokes |
||
|
E 410 |
Locust bean gum |
quantum satis |
only chestnuts in liquid |
||
|
E 412 |
Guar gum |
quantum satis |
only chestnuts in liquid |
||
|
E 415 |
Xanthan gum |
quantum satis |
only chestnuts in liquid |
||
|
E 509 |
Calcium chloride |
quantum satis |
|||
|
E 512 |
Stannous chloride |
25 |
(55) |
only white asparagus |
|
|
E 575 |
Glucono-delta-lactone |
quantum satis |
|||
|
E 579 |
Ferrous gluconate |
150 |
(56) |
only olives darkened by oxidation |
|
|
E 585 |
Ferrous lactate |
150 |
(56) |
only olives darkened by oxidation |
|
|
E 900 |
Dimethyl polysiloxane |
10 |
|||
|
E 950 |
Acesulfame K |
350 |
only fruit energy-reduced or with no added sugar |
||
|
E 951 |
Aspartame |
1 000 |
only fruit energy-reduced or with no added sugar |
||
|
E 952 |
Cyclamic acid and its Na and Ca salts |
1 000 |
(51) |
only fruit energy-reduced or with no added sugar |
|
|
E 954 |
Saccharin and its Na, K and Ca salts |
200 |
(52) |
only fruit energy-reduced or with no added sugar |
|
|
E 955 |
Sucralose |
400 |
only fruit energy-reduced or with no added sugar |
||
|
E 959 |
Neohesperidine DC |
50 |
only fruit energy-reduced or with no added sugar |
||
|
E 961 |
Neotame |
32 |
only fruit energy-reduced or with no added sugar |
||
|
E 962 |
Salt of aspartame-acesulfame |
350 |
(11)a (49) (50) |
only fruit energy-reduced or with no added sugar |
|
|
(3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present |
|||||
|
(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent |
|||||
|
(34): Maximum individually or for the combination of E 120, E 122, E 124, E 129, E 131, E 133 |
|||||
|
(49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) |
|||||
|
(50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 |
|||||
|
(51): Maximum usable levels are expressed in free acid |
|||||
|
(52): Maximum usable levels are expressed in free imide |
|||||
|
(55): Expressed as Sn |
|||||
|
(56): Expressed as Fe |
|||||
|
04.2.4 |
Fruit and vegetable preparations, excluding products covered by 5.4 |
||||
|
04.2.4.1 |
Fruit and vegetable preparations excluding compote |
||||
|
Group I |
Additives |
||||
|
Group II |
Colours at quantum satis |
quantum satis |
only mostarda di frutta |
||
|
Group III |
Colours with combined maximum limit |
200 |
only mostarda di frutta |
||
|
Group IV |
Polyols |
quantum satis |
only energy-reduced or with no added sugar, with the exception of those intended for the manufacture of fruit-juice based drinks |
||
|
E 101 |
Riboflavins |
quantum satis |
only preserves of red fruit |
||
|
E 120 |
Cochineal, Carminic acid, Carmines |
200 |
(34) |
only preserves of red fruit |
|
|
E 122 |
Azorubine, Carmoisine |
200 |
(34) |
only preserves of red fruit |
|
|
E 124 |
Ponceau 4R, Cochineal Red A |
200 |
(34) |
only preserves of red fruit |
|
|
E 129 |
Allura Red AG |
200 |
(34) |
only preserves of red fruit |
|
|
E 131 |
Patent Blue V |
200 |
(34) |
only preserves of red fruit |
|
|
E 133 |
Brilliant Blue FCF |
200 |
(34) |
only preserves of red fruit |
|
|
E 140 |
Chlorophylls, Chlorophyllins |
quantum satis |
only preserves of red fruit |
||
|
E 141 |
Copper complexes of chlorophylls and chlorophyllins |
quantum satis |
only preserves of red fruit |
||
|
E 150a-d |
Caramels |
quantum satis |
only preserves of red fruit |
||
|
E 160a |
Carotenes |
quantum satis |
only preserves of red fruit |
||
|
E 160c |
Paprika extract, capsanthin, capsorubin |
quantum satis |
only preserves of red fruit |
||
|
E 162 |
Beetroot Red, betanin |
quantum satis |
only vegetables (excluding olives) |
||
|
E 163 |
Anthocyanins |
quantum satis |
only preserves of red fruit |
||
|
E 200-203 |
Sorbic acid — sorbates |
1 000 |
(1) (2) |
only fruit and vegetable preparations including seaweed based preparations, fruit-based sauces, aspic, excluding purée, mousse, compote, salads and similar products, canned or bottled |
|
|
E 210-213 |
Benzoic acid — benzoates |
500 |
(1) (2) |
only seaweed preparations, olives and olive-based preparations |
|
|
E 210-213 |
Benzoic acid — benzoates |
2 000 |
(1) (2) |
only cooked red beet |
|
|
E 200-213 |
Sorbic acid — sorbates; Benzoic acid — benzoates |
1 000 |
(1) (2) |
only olive-based preparations |
|
|
E 220-228 |
Sulphur dioxide — sulphites |
50 |
(3) |
only processed white vegetables and mushrooms |
|
|
E 220-228 |
Sulphur dioxide — sulphites |
100 |
(3) |
only rehydrated dried fruit and lychees, mostarda di frutta |
|
|
E 220-228 |
Sulphur dioxide — sulphites |
300 |
(3) |
only onion, garlic and shallot pulp |
|
|
E 220-228 |
Sulphur dioxide — sulphites |
800 |
(3) |
only horseradish pulp |
|
|
E 220-228 |
Sulphur dioxide — sulphites |
800 |
(3) |
only jellying fruit extract, liquid pectin for sale to the final consumer |
|
|
E 338-452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates |
800 |
(1) (4) |
only fruit preparations |
|
|
E 338-452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates |
4 000 |
(1) (4) |
only glazings for vegetable products |
|
|
E 405 |
Propane-1, 2-diol alginate |
5 000 |
|||
|
E 481-482 |
Stearoyl-2-lactylates |
2 000 |
(1) |
only mostarda di frutta |
|
|
E 950 |
Acesulfame K |
350 |
only energy-reduced |
||
|
E 951 |
Aspartame |
1 000 |
only energy-reduced |
||
|
E 952 |
Cyclamic acid and its Na and Ca salts |
250 |
(51) |
only energy-reduced |
|
|
E 954 |
Saccharin and its Na, K and Ca salts |
200 |
(52) |
only energy-reduced |
|
|
E 955 |
Sucralose |
400 |
only energy-reduced |
||
|
E 959 |
Neohesperidine DC |
50 |
only energy-reduced |
||
|
E 960 |
Steviol glycosides |
200 |
(60) |
only energy-reduced |
|
|
E 961 |
Neotame |
32 |
only energy-reduced |
||
|
E 962 |
Salt of aspartame-acesulfame |
350 |
(11)a (49) (50) |
only energy-reduced |
|
|
(1): The additives may be added individually or in combination |
|||||
|
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid |
|||||
|
(3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present |
|||||
|
(4): The maximum level is expressed as P2O5 |
|||||
|
(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent |
|||||
|
(34): Maximum individually or for the combination of E 120, E 122, E 124, E 129, E 131, E 133 |
|||||
|
(49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) |
|||||
|
(50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 |
|||||
|
(51): Maximum usable levels are expressed in free acid |
|||||
|
(52): Maximum usable levels are expressed in free imide |
|||||
|
(60): Expressed as steviol equivalents |
|||||
|
04.2.4.2 |
Compote, excluding products covered by category 16 |
||||
|
E 300 |
Ascorbic acid |
quantum satis |
|||
|
E 301 |
Sodium ascorbate |
quantum satis |
|||
|
E 302 |
Calcium ascorbate |
quantum satis |
|||
|
E 330 |
Citric acid |
quantum satis |
|||
|
E 331 |
Sodium citrates |
quantum satis |
|||
|
E 332 |
Potassium citrates |
quantum satis |
|||
|
E 333 |
Calcium citrates |
quantum satis |
|||
|
E 440 |
Pectins |
quantum satis |
only fruit compote other than apple |
||
|
E 509 |
Calcium chloride |
quantum satis |
only fruit compote other than apple |
||
|
04.2.5 |
Jam, jellies and marmalades and similar products |
||||
|
04.2.5.1 |
Extra jam and extra jelly as defined by Directive 2001/113/EC |
||||
|
Group IV |
Polyols |
quantum satis |
only energy-reduced jams, jellies, marmalades or with no added sugar |
||
|
E 200-213 |
Sorbic acid — sorbates; Benzoic acid — benzoates |
1 000 |
(1) (2) |
only low-sugar and similar low calorie or sugar-free products, mermeladas |
|
|
E 210-213 |
Benzoic acid — benzoates |
500 |
(1) (2) |
only low-sugar and similar low calorie or sugar-free products, mermeladas |
|
|
E 220-228 |
Sulphur dioxide — sulphites |
100 |
(3) |
only jams, jellies and mermelades made with sulphited fruit |
|
|
E 270 |
Lactic acid |
quantum satis |
|||
|
E 296 |
Malic acid |
quantum satis |
|||
|
E 300 |
Ascorbic acid |
quantum satis |
|||
|
E 327 |
Calcium lactate |
quantum satis |
|||
|
E 330 |
Citric acid |
quantum satis |
|||
|
E 331 |
Sodium citrates |
quantum satis |
|||
|
E 333 |
Calcium citrates |
quantum satis |
|||
|
E 334 |
Tartaric acid (L(+)-) |
quantum satis |
|||
|
E 335 |
Sodium tartrates |
quantum satis |
|||
|
E 350 |
Sodium malates |
quantum satis |
|||
|
E 440 |
Pectins |
quantum satis |
|||
|
E 471 |
Mono- and diglycerides of fatty acids |
quantum satis |
|||
|
E 950 |
Acesulfame K |
1 000 |
only energy-reduced jams jellies and marmalades |
||
|
E 951 |
Aspartame |
1 000 |
only energy-reduced jams jellies and marmalades |
||
|
E 952 |
Cyclamic acid and its Na and Ca salts |
1 000 |
only energy-reduced jams jellies and marmalades |
||
|
E 954 |
Saccharin and its Na, K and Ca salts |
200 |
(51) |
only energy-reduced jams jellies and marmalades |
|
|
E 955 |
Sucralose |
400 |
(52) |
only energy-reduced jams jellies and marmalades |
|
|
E 959 |
Neohesperidine DC |
50 |
only energy-reduced jams jellies and marmalades |
||
|
E 960 |
Steviol glycosides |
200 |
(60) |
only energy-reduced jams jellies and marmalades |
|
|
E 961 |
Neotame |
32 |
only energy-reduced jams jellies and marmalades |
||
|
E 961 |
Neotame |
2 |
only energy-reduced jams jellies and marmalades, as flavour enhancer |
||
|
E 962 |
Salt of aspartame-acesulfame |
1 000 |
(11)b (49) (50) |
only energy-reduced jams jellies and marmalades |
|
|
(1): The additives may be added individually or in combination |
|||||
|
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid |
|||||
|
(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent |
|||||
|
(49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) |
|||||
|
(50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 |
|||||
|
(51): Maximum usable levels are expressed in free acid |
|||||
|
(52): Maximum usable levels are expressed in free imide |
|||||
|
(60): Expressed as steviol equivalents |
|||||
|
04.2.5.2 |
Jam, jellies and marmalades and sweetened chestnut purée as defined by Directive 2001/113/EC |
||||
|
Group IV |
Polyols |
quantum satis |
only energy-reduced or with no added sugar |
||
|
E 100 |
Curcumin |
quantum satis |
except chestnut purée |
||
|
E 104 |
Quinoline Yellow |
100 |
(31) |
except chestnut purée |
|
|
E 110 |
Sunset Yellow FCF/Orange Yellow S |
100 |
(31) |
except chestnut purée |
|
|
E 120 |
Cochineal, Carminic acid, Carmines |
100 |
(31) |
except chestnut purée |
|
|
E 124 |
Ponceau 4R, Cochineal Red A |
100 |
(31) |
except chestnut purée |
|
|
E 140 |
Chlorophylls, Chlorophyllins |
quantum satis |
except chestnut purée |
||
|
E 141 |
Copper complexes of chlorophylls and chlorophyllins |
quantum satis |
except chestnut purée |
||
|
E 142 |
Green S |
100 |
(31) |
except chestnut purée |
|
|
E 150a-d |
Caramels |
quantum satis |
except chestnut purée |
||
|
E 160a |
Carotenes |
quantum satis |
except chestnut purée |
||
|
E 160c |
Paprika extract, capsanthin, capsorubin |
quantum satis |
except chestnut purée |
||
|
E 160d |
Lycopene |
10 |
(31) |
except chestnut purée |
|
|
E 161b |
Lutein |
100 |
(31) |
except chestnut purée |
|
|
E 162 |
Beetroot Red, betanin |
quantum satis |
except chestnut purée |
||
|
E 163 |
Anthocyanins |
quantum satis |
except chestnut purée |
||
|
E 200-213 |
Sorbic acid — sorbates; Benzoic acid — benzoates |
1 000 |
(1) (2) |
only low-sugar and similar low calorie or sugar-free products, spreads, mermeladas |
|
|
E 210-213 |
Benzoic acid — benzoates |
500 |
(1) (2) |
only low-sugar and similar low calorie or sugar-free products, mermeladas |
|
|
E 220-228 |
Sulphur dioxide — sulphites |
50 |
(3) |
||
|
E 220-228 |
Sulphur dioxide — sulphites |
100 |
(3) |
only jams, jellies and marmalades made with sulphited fruit |
|
|
E 270 |
Lactic acid |
quantum satis |
|||
|
E 296 |
Malic acid |
quantum satis |
|||
|
E 300 |
Ascorbic acid |
quantum satis |
|||
|
E 327 |
Calcium lactate |
quantum satis |
|||
|
E 330 |
Citric acid |
quantum satis |
|||
|
E 331 |
Sodium citrates |
quantum satis |
|||
|
E 333 |
Calcium citrates |
quantum satis |
|||
|
E 334 |
Tartaric acid (L(+)-) |
quantum satis |
|||
|
E 335 |
Sodium tartrates |
quantum satis |
|||
|
E 350 |
Sodium malates |
quantum satis |
|||
|
E 400-404 |
Alginic acid — alginates |
10 000 |
(32) |
||
|
E 406 |
Agar |
10 000 |
(32) |
||
|
E 407 |
Carrageenan |
10 000 |
(32) |
||
|
E 410 |
Locust bean gum |
10 000 |
(32) |
||
|
E 412 |
Guar gum |
10 000 |
(32) |
||
|
E 415 |
Xanthan gum |
10 000 |
(32) |
||
|
E 418 |
Gellan gum |
10 000 |
(32) |
||
|
E 440 |
Pectins |
quantum satis |
|||
|
E 471 |
Mono- and diglycerides of fatty acids |
quantum satis |
|||
|
E 493 |
Sorbitan monolaurate |
25 |
only jelly marmalade |
||
|
E 509 |
Calcium chloride |
quantum satis |
|||
|
E 524 |
Sodium hydroxide |
quantum satis |
|||
|
E 900 |
Dimethyl polysiloxane |
10 |
|||
|
E 950 |
Acesulfame K |
1 000 |
only energy-reduced jams, jellies and marmalades |
||
|
E 951 |
Aspartame |
1 000 |
only energy-reduced jams, jellies and marmalades |
||
|
E 952 |
Cyclamic acid and its Na and Ca salts |
1 000 |
(51) |
only energy-reduced jams, jellies and marmalades |
|
|
E 954 |
Saccharin and its Na, K and Ca salts |
200 |
(52) |
only energy-reduced jams, jellies and marmalades |
|
|
E 955 |
Sucralose |
400 |
only energy-reduced jams, jellies and marmalades |
||
|
E 959 |
Neohesperidine DC |
50 |
only energy-reduced jams, jellies and marmalades |
||
|
E 959 |
Neohesperidine DC |
5 |
only fruit jellies as flavour enhancer |
||
|
E 960 |
Steviol glycosides |
200 |
(60) |
only energy-reduced jams, jellies and marmalades |
|
|
E 961 |
Neotame |
32 |
only energy-reduced jams, jellies and marmalades |
||
|
E 961 |
Neotame |
2 |
only energy-reduced jams jellies and marmalades, as flavour enhancer |
||
|
E 962 |
Salt of aspartame-acesulfame |
1 000 |
(11)b (49) (50) |
only energy-reduced jams, jellies and marmalades |
|
|
(1): The additives may be added individually or in combination |
|||||
|
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid |
|||||
|
(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent |
|||||
|
(49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) |
|||||
|
(50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 |
|||||
|
(51): Maximum usable levels are expressed in free acid |
|||||
|
(52): Maximum usable levels are expressed in free imide |
|||||
|
(31): Maximum individually or in combination with E 104, E 110, E 120, E 124, E 142, E 160d and E 161b |
|||||
|
(32): Maximum individually or in combination with E 400-404, E 406, E 407, E 410, E 412, E 415 and E 418 |
|||||
|
(60): Expressed as steviol equivalents |
|||||
|
04.2.5.3 |
Other similar fruit or vegetable spreads |
||||
|
Group II |
Colours at quantum satis |
except crème de pruneaux |
|||
|
Group IV |
Polyols |
quantum satis |
only energy-reduced or with no added sugar |
||
|
E 100 |
Curcumin |
quantum satis |
except crème de pruneaux |
||
|
E 104 |
Quinoline Yellow |
100 |
(31) |
except crème de pruneaux |
|
|
E 110 |
Sunset Yellow FCF/Orange Yellow S |
100 |
(31) |
except crème de pruneaux |
|
|
E 120 |
Cochineal, Carminic acid, Carmines |
100 |
(31) |
except crème de pruneaux |
|
|
E 124 |
Ponceau 4R, Cochineal Red A |
100 |
(31) |
except crème de pruneaux |
|
|
E 142 |
Green S |
100 |
(31) |
except crème de pruneaux |
|
|
E 160d |
Lycopene |
10 |
(31) |
except crème de pruneaux |
|
|
E 161b |
Lutein |
100 |
(31) |
except crème de pruneaux |
|
|
E 200-213 |
Sorbic acid — sorbates; Benzoic acid — benzoates |
1 000 |
(1) (2) |
other fruit-based spreads, mermeladas |
|
|
E 200-213 |
Sorbic acid — sorbates; Benzoic acid — benzoates |
1 500 |
(1) (2) |
only marmelada |
|
|
E 210-213 |
Benzoic acid — benzoates |
500 |
(1) (2) |
other fruit-based spreads, mermeladas |
|
|
E 210-213 |
Benzoic acid — benzoates |
1 000 |
(1) (2) |
only dulce de membrillo |
|
|
E 220-228 |
Sulphur dioxide — sulphites |
50 |
(3) |
||
|
E 270 |
Lactic acid |
quantum satis |
|||
|
E 296 |
Malic acid |
quantum satis |
|||
|
E 300 |
Ascorbic acid |
quantum satis |
|||
|
E 327 |
Calcium lactate |
quantum satis |
|||
|
E 330 |
Citric acid |
quantum satis |
|||
|
E 331 |
Sodium citrates |
quantum satis |
|||
|
E 333 |
Calcium citrates |
quantum satis |
|||
|
E 334 |
Tartaric acid (L(+)-) |
quantum satis |
|||
|
E 335 |
Sodium tartrates |
quantum satis |
|||
|
E 350 |
Sodium malates |
quantum satis |
|||
|
E 400-404 |
Alginic acid — alginates |
10 000 |
(32) |
||
|
E 406 |
Agar |
10 000 |
(32) |
||
|
E 407 |
Carrageenan |
10 000 |
(32) |
||
|
E 410 |
Locust bean gum |
10 000 |
(32) |
||
|
E 412 |
Guar gum |
10 000 |
(32) |
||
|
E 415 |
Xanthan gum |
10 000 |
(32) |
||
|
E 418 |
Gellan gum |
10 000 |
(32) |
||
|
E 440 |
Pectins |
quantum satis |
|||
|
E 471 |
Mono- and diglycerides of fatty acids |
quantum satis |
|||
|
E 509 |
Calcium chloride |
quantum satis |
|||
|
E 524 |
Sodium hydroxide |
quantum satis |
|||
|
E 900 |
Dimethyl polysiloxane |
10 |
|||
|
E 950 |
Acesulfame K |
1 000 |
only dried-fruit-based sandwich spreads, energy-reduced or with no added sugar |
||
|
E 951 |
Aspartame |
1 000 |
only dried-fruit-based sandwich spreads, energy-reduced or with no added sugar |
||
|
E 952 |
Cyclamic acid and its Na and Ca salts |
500 |
(51) |
only dried-fruit-based sandwich spreads, energy-reduced or with no added sugar |
|
|
E 954 |
Saccharin and its Na, K and Ca salts |
200 |
(52) |
only dried-fruit-based sandwich spreads, energy-reduced or with no added sugar |
|
|
E 955 |
Sucralose |
400 |
only dried-fruit-based sandwich spreads, energy-reduced or with no added sugar |
||
|
E 959 |
Neohesperidine DC |
50 |
only dried-fruit-based sandwich spreads, energy-reduced or with no added sugar |
||
|
E 960 |
Steviol glycosides |
200 |
(60) |
only dried-fruit-based sandwich spreads, energy-reduced or with no added sugar |
|
|
E 961 |
Neotame |
32 |
only dried-fruit-based sandwich spreads, energy-reduced or with no added sugar |
||
|
E 962 |
Salt of aspartame-acesulfame |
1 000 |
(11)b (49) (50) |
only dried-fruit-based sandwich spreads, energy-reduced or with no added sugar |
|
|
(1): The additives may be added individually or in combination |
|||||
|
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid |
|||||
|
(3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present |
|||||
|
(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent |
|||||
|
(49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) |
|||||
|
(50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 |
|||||
|
(51): Maximum usable levels are expressed in free acid |
|||||
|
(52): Maximum usable levels are expressed in free imide |
|||||
|
(31): Maximum individually or in combination with E 104, E 110, E 120, E 124, E 142, E 160d and E 161b |
|||||
|
(32): Maximum individually or in combination with E 400-404, E 406, E 407, E 410, E 412, E 415 and E 418 |
|||||
|
(60): Expressed as steviol equivalents |
|||||
|
04.2.5.4 |
Nut butters and nut spreads |
||||
|
Group I |
Additives |
||||
|
E 310-320 |
Gallates, TBHQ and BHA |
200 |
(1) (41) |
only processed nuts |
|
|
E 338-452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates |
5 000 |
(1), (4) |
only spreadable fats excluding butter |
|
|
E 392 |
Extracts of rosemary |
200 |
(41) (46) |
||
|
(1): The additives may be added individually or in combination |
|||||
|
(4): The maximum level is expressed as P2O5 |
|||||
|
(41): Expressed on fat basis |
|||||
|
(46): As the sum of carnosol and carnosic acid |
|||||
|
04.2.6 |
Processed potato products |
||||
|
Group I |
Additives |
||||
|
E 100 |
Curcumin |
quantum satis |
only dried potato granules and flakes |
||
|
E 200-203 |
Sorbic acid — sorbates |
2 000 |
(1) (2) |
only potato dough and pre-fried potato slices |
|
|
E 220-228 |
Sulphur dioxide — sulphites |
400 |
(3) |
only dehydrated potatoes products |
|
|
E 220-228 |
Sulphur dioxide — sulphites |
100 |
(3) |
||
|
E 310-320 |
Gallates, TBHQ and BHA |
25 |
(1) |
only dehydrated potatoes |
|
|
E 338-452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates |
5 000 |
(1) (4) |
including pre-fried frozen en deep-frozen potatoes |
|
|
E 392 |
Extracts of rosemary |
200 |
(46) |
only dehydrated potatoes products |
|
|
E 426 |
Soybean hemicellulose |
10 000 |
only prepacked processed potato products |
||
|
(1): The additives may be added individually or in combination |
|||||
|
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid |
|||||
|
(3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present |
|||||
|
(4): The maximum level is expressed as P2O5 |
|||||
|
(46): As the sum of carnosol and carnosic acid |
|||||
|
05 |
Confectionery |
||||
|
05.1 |
Cocoa and Chocolate products as covered by Directive 2000/36/EC |
||||
|
Group I |
Additives |
only energy-reduced or with no added sugar |
|||
|
Group IV |
Polyols |
quantum satis |
only energy-reduced or with no added sugar |
||
|
E 170 |
Calcium carbonate |
70 000 |
(*) |
||
|
E 322 |
Lecithins |
quantum satis |
|||
|
E 330 |
Citric acid |
5 000 |
|||
|
E 334 |
Tartaric acid (L(+)-) |
5 000 |
|||
|
E 414 |
Gum arabic (acacia gum) |
quantum satis |
as glazing agent only |
||
|
E 422 |
Glycerol |
quantum satis |
|||
|
E 440 |
Pectins |
quantum satis |
as glazing agent only |
||
|
E 442 |
Ammonium phosphatides |
10 000 |
|||
|
E 471 |
Mono- and diglycerides of fatty acids |
quantum satis |
|||
|
E 472c |
Citric acid esters of mono- and diglycerides of fatty acids |
quantum satis |
|||
|
E 476 |
Polyglycerol polyricinoleate |
5 000 |
|||
|
E 492 |
Sorbitan tristearate |
10 000 |
|||
|
E 500-504 |
Carbonates |
70 000 |
(*) |
||
|
E 524-528 |
Hydroxides |
70 000 |
(*) |
||
|
E 530 |
Magnesium oxide |
70 000 |
(*) |
||
|
E 901 |
Beeswax, white and yellow |
quantum satis |
as glazing agent only |
||
|
E 902 |
Candelilla wax |
quantum satis |
as glazing agent only |
||
|
E 903 |
Carnauba wax |
500 |
as glazing agent only |
||
|
E 904 |
Shellac |
quantum satis |
as glazing agent only |
||
|
E 950 |
Acesulfame K |
500 |
only energy-reduced or with no added sugar |
||
|
E 951 |
Aspartame |
2 000 |
only energy-reduced or with no added sugar |
||
|
E 954 |
Saccharin and its Na, K and Ca salts |
500 |
(52) |
only energy-reduced or with no added sugar |
|
|
E 955 |
Sucralose |
800 |
only energy-reduced or with no added sugar |
||
|
E 957 |
Thaumatin |
50 |
only energy-reduced or with no added sugar |
||
|
E 959 |
Neohesperidine DC |
100 |
only energy-reduced or with no added sugar |
||
|
E 960 |
Steviol glycosides |
270 |
(60) |
only energy-reduced or with no added sugars |
|
|
E 961 |
Neotame |
65 |
only energy-reduced or with no added sugar |
||
|
E 962 |
Salt of aspartame-acesulfame |
500 |
(11)a (49) (50) |
only energy-reduced or with no added sugar |
|
|
(*) E 170, E 500-504, E 524-528 and E 530: 7 % on dry matter, without fat, expressed as potassium carbonates |
|||||
|
(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent |
|||||
|
(49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) |
|||||
|
(50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 |
|||||
|
(52): Maximum usable levels are expressed in free imide |
|||||
|
(60): Expressed as steviol equivalents |
|||||
|
05.2 |
Other confectionery including breath freshening microsweets |
||||
|
Group I |
Additives |
The substances listed under numbers E 400, E 401, E 402, E 403, E 404, E 406, E 407, 407a, E 410, E 412, E 413, E 414, E 415, E 417, E 418, E 425 and E 440 may not be used in jelly mini-cups, defined, for the purpose of this Regulation, as jelly confectionery of a firm consistence, contained in semi rigid mini-cups or mini-capsules, intended to be ingested in a single bite by exerting pressure on the mini-cups or mini-capsule to project the confectionery into the mouth; E 410, E 412, E 415 E 417 may not be used to produce dehydrated foods intended to rehydrate on ingestion. E425 may not be used in jelly confectionery |
|||
|
Group II |
Colours at quantum satis |
quantum satis |
|||
|
Group III |
Colours with combined maximum limit |
300 |
(25) |
except candied fruit and vegetables |
|
|
Group III |
Colours with combined maximum limit |
200 |
only candied fruit and vegetables |
||
|
Group IV |
Polyols |
quantum satis |
only with no added sugar |
||
|
Group IV |
Polyols |
quantum satis |
only starch-based confectionery energy-reduced or with no added sugar |
||
|
Group IV |
Polyols |
quantum satis |
only cocoa or dried fruit-based, milk or fat-based sandwich spreads, energy-reduced or with no added sugar |
||
|
Group IV |
Polyols |
quantum satis |
only cocoa-based or dried fruit-based confectionery, energy-reduced or with no added sugar |
||
|
Group IV |
Polyols |
quantum satis |
only for crystallised fruit, energy-reduced or with no added sugar |
||
|
E 160d |
Lycopene |
30 |
|||
|
E 173 |
Aluminium |
quantum satis |
only external coating of sugar confectionery for the decoration of cakes and pastries |
||
|
E 174 |
Silver |
quantum satis |
only external coating of confectionery |
||
|
E 175 |
Gold |
quantum satis |
only external coating of confectionery |
||
|
E 200-219 |
Sorbic acid — sorbates; Benzoic acid — benzoates; p-hydroxybenzoates |
1 500 |
(1) (2) (5) |
except candied, crystallised or glacé fruit and vegetables |
|
|
E 200-213 |
Sorbic acid — sorbates; Benzoic acid — benzoates |
1 000 |
(1) (2) |
only candied, crystallised or glacé fruit and vegetables |
|
|
E 220-228 |
Sulphur dioxide — sulphites |
100 |
(3) |
only candied, crystallised or glacé fruit, vegetables, angelica and citrus peel |
|
|
E 220-228 |
Sulphur dioxide — sulphites |
50 |
(3) |
only glucose syrup-based confectionery (carry over from the glucose syrup only) |
|
|
E 297 |
Fumaric acid |
1 000 |
only sugar confectionery |
||
|
E 338-452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates |
5 000 |
(1) (4) |
only sugar confectionery, except candied fruit |
|
|
E 338-452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates |
800 |
(1) (4) |
only candied fruit |
|
|
E 405 |
Propane-1, 2-diol alginate |
1 500 |
only sugar confectionery |
||
|
E 426 |
Soybean hemicellulose |
10 000 |
only jelly confectionery, except jelly mini-cups |
||
|
E 432-436 |
Polysorbates |
1 000 |
(1) |
only sugar confectionery |
|
|
E 442 |
Ammonium phosphatides |
10 000 |
only cocoa-based confectionery |
||
|
E 459 |
Beta-cyclodextrin |
quantum satis |
only foods in tablet and coated tablet form |
||
|
E 473-474 |
Sucrose esters of fatty acids — sucroglycerides |
5 000 |
only sugar confectionery |
||
|
E 475 |
Polyglycerol esters of fatty acids |
2 000 |
only sugar confectionery |
||
|
E 476 |
Polyglycerol polyricinoleate |
5 000 |
only cocoa-based confectionery |
||
|
E 477 |
Propane-1,2-diol esters of fatty acids |
5 000 |
only sugar confectionery |
||
|
E 481-482 |
Stearoyl-2-lactylates |
5 000 |
(1) |
only sugar confectionery |
|
|
E 491-495 |
Sorbitan esters |
5 000 |
(1) |
only sugar confectionery |
|
|
E 492 |
Sorbitan tristearate |
10 000 |
only cocoa-based confectionery |
||
|
E 520-523 |
Aluminium sulphates |
200 |
(1) (38) |
only candied, crystallised or glacé fruit and vegetables |
|
|
E 551-559 |
Silicon dioxide — silicates |
quantum satis |
(1) |
surface treatment only |
|
|
E 900 |
Dimethyl polysiloxane |
10 |
|||
|
E 901 |
Beeswax, white and yellow |
quantum satis |
as glazing agent only |
||
|
E 902 |
Candelilla wax |
quantum satis |
as glazing agent only |
||
|
E 903 |
Carnauba wax |
500 |
as glazing agent only |
||
|
E 904 |
Shellac |
quantum satis |
as glazing agent only |
||
|
E 905 |
Microcrystalline wax |
quantum satis |
surface treatment only |
||
|
E 907 |
Hydrogenated poly-1-decene |
2 000 |
only as glazing agent for sugar confectionery |
||
|
E 950 |
Acesulfame K |
500 |
only cocoa or dried fruit-based, energy-reduced or with no added sugar |
||
|
E 951 |
Aspartame |
2 000 |
only cocoa or dried fruit-based, energy-reduced or with no added sugar |
||
|
E 954 |
Saccharin and its Na, K and Ca salts |
500 |
only cocoa or dried fruit-based, energy-reduced or with no added sugar |
||
|
E 955 |
Sucralose |
800 |
only cocoa or dried fruit-based, energy-reduced or with no added sugar |
||
|
E 957 |
Thaumatin |
50 |
only cocoa or dried fruit-based, energy-reduced or with no added sugar |
||
|
E 959 |
Neohesperidine DC |
100 |
only cocoa or dried fruit-based, energy-reduced or with no added sugar |
||
|
E 960 |
Steviol glycosides |
270 |
(60) |
only cocoa or dried fruit based, energy reduced or with no added sugar |
|
|
E 961 |
Neotame |
65 |
only cocoa or dried fruit-based, energy-reduced or with no added sugar |
||
|
E 962 |
Salt of aspartame-acesulfame |
500 |
(11)a |
only cocoa or dried fruit-based, energy-reduced or with no added sugar |
|
|
E 950 |
Acesulfame K |
500 |
only energy-reduced tablet form confectionery |
||
|
E 955 |
Sucralose |
200 |
only energy-reduced tablet form confectionery |
||
|
E 961 |
Neotame |
15 |
only energy-reduced tablet form confectionery |
||
|
E 950 |
Acesulfame K |
1 000 |
only cocoa, milk, dried fruit or fat-based sandwich spreads, energy-reduced or with no added sugar |
||
|
E 951 |
Aspartame |
1 000 |
only cocoa, milk, dried fruit or fat-based sandwich spreads, energy-reduced or with no added sugar |
||
|
E 952 |
Cyclamic acid and its Na and Ca salts |
500 |
(51) |
only cocoa, milk, dried fruit or fat-based sandwich spreads, energy-reduced or with no added sugar |
|
|
E 954 |
Saccharin and its Na, K and Ca salts |
200 |
(52) |
only cocoa, milk, dried fruit or fat-based sandwich spreads, energy-reduced or with no added sugar |
|
|
E 955 |
Sucralose |
400 |
only cocoa, milk, dried fruit or fat-based sandwich spreads, energy-reduced or with no added sugar |
||
|
E 959 |
Neohesperidine DC |
50 |
only cocoa, milk, dried fruit or fat-based sandwich spreads, energy-reduced or with no added sugar |
||
|
E 960 |
Steviol glycosides |
330 |
(60) |
only cocoa, milk, dried fruit or fat based sandwich spreads, energy-reduced or with no added sugar |
|
|
E 961 |
Neotame |
32 |
only cocoa, milk, dried fruit or fat-based sandwich spreads, energy-reduced or with no added sugar |
||
|
E 962 |
Salt of aspartame-acesulfame |
1 000 |
(11)b (49) (50) |
only cocoa, milk, dried fruit or fat-based sandwich spreads, energy-reduced or with no added sugar |
|
|
E 950 |
Acesulfame K |
1 000 |
only starch-based confectionery energy-reduced or with no added sugar |
||
|
E 951 |
Aspartame |
2 000 |
only starch-based confectionery energy-reduced or with no added sugar |
||
|
E 954 |
Saccharin and its Na, K and Ca salts |
300 |
(52) |
only starch-based confectionery energy-reduced or with no added sugar |
|
|
E 955 |
Sucralose |
1 000 |
only starch-based confectionery energy-reduced or with no added sugar |
||
|
E 959 |
Neohesperidine DC |
150 |
only starch-based confectionery energy-reduced or with no added sugar |
||
|
E 961 |
Neotame |
65 |
only starch-based confectionery energy-reduced or with no added sugar |
||
|
E 961 |
Neotame |
2 |
only starch-based confectionery energy-reduced or with no added sugar, as flavour enhancer |
||
|
E 962 |
Salt of aspartame-acesulfame |
1 000 |
(11)a (49) (50) |
only starch-based confectionery energy-reduced or with no added sugar |
|
|
E 950 |
Acesulfame K |
500 |
only confectionery with no added sugar |
||
|
E 951 |
Aspartame |
1 000 |
only confectionery with no added sugar |
||
|
E 954 |
Saccharin and its Na, K and Ca salts |
500 |
(52) |
only confectionery with no added sugar |
|
|
E 955 |
Sucralose |
1 000 |
only confectionery with no added sugar |
||
|
E 957 |
Thaumatin |
50 |
only confectionery with no added sugar |
||
|
E 959 |
Neohesperidine DC |
100 |
only confectionery with no added sugar |
||
|
E 960 |
Steviol glycosides |
350 |
(60) |
only confectionary with no added sugar |
|
|
E 961 |
Neotame |
32 |
only confectionery with no added sugar |
||
|
E 962 |
Salt of aspartame-acesulfame |
500 |
(11)a (49) (50) |
only confectionery with no added sugar |
|
|
E 950 |
Acesulfame K |
2 500 |
only breath-freshening micro-sweets, with no added sugar |
||
|
E 951 |
Aspartame |
6 000 |
only breath-freshening micro-sweets, with no added sugar |
||
|
E 954 |
Saccharin and its Na, K and Ca salts |
3 000 |
(52) |
only breath-freshening micro-sweets, with no added sugar |
|
|
E 955 |
Sucralose |
2 400 |
only breath-freshening micro-sweets, with no added sugar |
||
|
E 959 |
Neohesperidine DC |
400 |
only breath-freshening micro-sweets, with no added sugar |
||
|
E 960 |
Steviol glycosides |
2 000 |
(60) |
only breath-freshening micro-sweets, with no added sugar |
|
|
E 961 |
Neotame |
200 |
only breath-freshening micro-sweets, with no added sugar |
||
|
E 961 |
Neotame |
3 |
only breath-freshening micro-sweets and strongly flavoured throat pastilles with no added sugar, as flavour enhancer |
||
|
E 962 |
Salt of aspartame-acesulfame |
2 500 |
(11)a (49) (50) |
only breath-freshening micro-sweets, with no added sugar |
|
|
E 951 |
Aspartame |
2 000 |
only strongly flavoured freshening throat pastilles with no added sugar |
||
|
E 955 |
Sucralose |
1 000 |
only strongly flavoured freshening throat pastilles with no added sugar |
||
|
E 960 |
Steviol glycosides |
670 |
(60) |
only strongly flavoured freshening throat pastilles with no added sugar |
|
|
E 961 |
Neotame |
65 |
only strongly flavoured freshening throat pastilles with no added sugar |
||
|
E 1204 |
Pullulan |
quantum satis |
only breath freshening microsweets in the form of films |
||
|
(1): The additives may be added individually or in combination |
|||||
|
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid |
|||||
|
(3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present |
|||||
|
(4): The maximum level is expressed as P2O5 |
|||||
|
(5): E 214-219: p-hydroxybenzoates (PHB), maximum 300 mg/kg |
|||||
|
(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent |
|||||
|
(49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) |
|||||
|
(50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 |
|||||
|
(51): Maximum usable levels are expressed in free acid |
|||||
|
(52): Maximum usable levels are expressed in free imide |
|||||
|
(25): The quantities of each of the colours E 110, E 122, E 124 and E 155 may not exceed 50 mg/kg or mg/l |
|||||
|
(38): Expressed as aluminium |
|||||
|
(60): Expressed as steviol equivalents |
|||||
|
05.3 |
Chewing gum |
||||
|
Group I |
Additives |
||||
|
Group II |
Colours at quantum satis |
quantum satis |
|||
|
Group III |
Colours with combined maximum limit |
300 |
(25) |
||
|
Group IV |
Polyols |
quantum satis |
only with no added sugar |
||
|
E 160d |
Lycopene |
300 |
|||
|
E 200-213 |
Sorbic acid — sorbates; Benzoic acid — benzoates |
1 500 |
(1) (2) |
||
|
E 297 |
Fumaric acid |
2 000 |
|||
|
E 310-321 |
Gallates, TBHQ, BHA and BHT |
400 |
(1) |
||
|
E 338-452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates |
quantum satis |
(1) (4) |
||
|
E 392 |
Extracts of rosemary |
200 |
(46) |
||
|
E 405 |
Propane-1, 2-diol alginate |
5 000 |
|||
|
E 416 |
Karaya gum |
5 000 |
|||
|
E 432-436 |
Polysorbates |
5 000 |
(1) |
||
|
E 473-474 |
Sucrose esters of fatty acids — sucroglycerides |
10 000 |
(1) |
||
|
E 475 |
Polyglycerol esters of fatty acids |
5 000 |
|||
|
E 477 |
Propane-1,2-diol esters of fatty acids |
5 000 |
|||
|
E 481-482 |
Stearoyl-2-lactylates |
2 000 |
(1) |
||
|
E 491-495 |
Sorbitan esters |
5 000 |
(1) |
||
|
E 551 |
Silicon dioxide |
quantum satis |
surface treatment only |
||
|
E 552 |
Calcium silicate |
quantum satis |
surface treatment only |
||
|
E 553a |
Magnesium silicate |
quantum satis |
surface treatment only |
||
|
E 553b |
Talc |
quantum satis |
|||
|
E 650 |
Zinc acetate |
1 000 |
|||
|
E 900 |
Dimethyl polysiloxane |
100 |
|||
|
E 901 |
Beeswax, white and yellow |
quantum satis |
as glazing agent only |
||
|
E 902 |
Candelilla wax |
quantum satis |
as glazing agent only |
||
|
E 903 |
Carnauba wax |
1 200 |
(47) |
as glazing agent only |
|
|
E 904 |
Shellac |
quantum satis |
as glazing agent only |
||
|
E 905 |
Microcrystalline wax |
quantum satis |
surface treatment only |
||
|
E 907 |
Hydrogenated poly-1-decene |
2 000 |
as glazing agent only |
||
|
E 927b |
Carbamide |
30 000 |
only with no added sugar |
||
|
E 950 |
Acesulfame K |
800 |
(12) |
only with added sugar or polyols, as flavour enhancer |
|
|
E 951 |
Aspartame |
2 500 |
(12) |
only with added sugar or polyols, as flavour enhancer |
|
|
E 959 |
Neohesperidine DC |
150 |
(12) |
only with added sugar or polyols, as flavour enhancer |
|
|
E 957 |
Thaumatin |
10 |
(12) |
only with added sugar or polyols, as flavour enhancer |
|
|
E 961 |
Neotame |
3 |
(12) |
only with added sugar or polyols, as flavour enhancer |
|
|
E 950 |
Acesulfame K |
2 000 |
only with no added sugar |
||
|
E 951 |
Aspartame |
5 500 |
only with no added sugar |
||
|
E 954 |
Saccharin and its Na, K and Ca salts |
1 200 |
(52) |
only with no added sugar |
|
|
E 955 |
Sucralose |
3 000 |
only with no added sugar |
||
|
E 957 |
Thaumatin |
50 |
only with no added sugar |
||
|
E 959 |
Neohesperidine DC |
400 |
only with no added sugar |
||
|
E 960 |
Steviol glycosides |
3 300 |
(60) |
only with no added sugar |
|
|
E 961 |
Neotame |
250 |
only with no added sugar |
||
|
E 962 |
Salt of aspartame-acesulfame |
2 000 |
(11)a (49) (50) |
only with no added sugar |
|
|
E 1518 |
Glyceryl triacetate (triacetin) |
quantum satis |
|||
|
(1): The additives may be added individually or in combination |
|||||
|
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid |
|||||
|
(4): The maximum level is expressed as P2O5 |
|||||
|
(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent |
|||||
|
(49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) |
|||||
|
(50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 |
|||||
|
(52): Maximum usable levels are expressed in free imide |
|||||
|
(12): If E 950, E 951, E 957, E 959 and E 961 are used in combination in chewing gum, the maximum level for each is reduced proportionally |
|||||
|
(25): The quantities of each of the colours E 110, E 122, E 124 and E 155 may not exceed 50 mg/kg or mg/l |
|||||
|
(46): As the sum of carnosol and carnosic acid |
|||||
|
(47): The maximum amount applies to all uses covered by this regulation, including the provisions set out in Annex III |
|||||
|
(60): Expressed as steviol equivalents |
|||||
|
05.4 |
Decorations, coatings and fillings, except fruit-based fillings covered by category 4.2.4 |
||||
|
Group I |
Additives |
||||
|
Group II |
Colours at quantum satis |
quantum satis |
|||
|
Group III |
Colours with combined maximum limit |
500 |
only decorations, coatings and sauces, except fillings |
||
|
Group III |
Colours with combined maximum limit |
300 |
(25) |
only fillings |
|
|
Group IV |
Polyols |
quantum satis |
only decorations, coatings and fillings with not added sugar |
||
|
Group IV |
Polyols |
quantum satis |
only sauces |
||
|
E 160b |
Annatto, Bixin, Norbixin |
20 |
only decorations and coatings |
||
|
E 160d |
Lycopene |
30 |
except red coating of hard-sugar coated chocolate confectionery |
||
|
E 160d |
Lycopene |
200 |
only red coating of hard-sugar coated chocolate confectionery |
||
|
E 173 |
Aluminium |
quantum satis |
only external coating of sugar confectionery for the decoration of cakes and pastries |
||
|
E 174 |
Silver |
quantum satis |
only decoration of chocolates |
||
|
E 175 |
Gold |
quantum satis |
only decoration of chocolates |
||
|
E 200-203 |
Sorbic acid — sorbates |
1 000 |
(1) (2) |
only toppings (syrups for pancakes, flavoured syrups for milkshakes and ice cream; similar products) |
|
|
E 200-219 |
Sorbic acid — sorbates; Benzoic acid — benzoates; p-hydroxybenzoates |
1 500 |
(1) (2) (5) |
||
|
E 220-228 |
Sulphur dioxide — sulphites |
50 |
(3) |
only glucose syrup-based confectionery (carry over from the glucose syrup only) |
|
|
E 220-228 |
Sulphur dioxide — sulphites |
40 |
(3) |
only toppings (syrups for pancakes, flavoured syrups for milkshakes and ice cream; similar products) |
|
|
E 220-228 |
Sulphur dioxide — sulphites |
100 |
(3) |
only fruit fillings for pastries |
|
|
E 297 |
Fumaric acid |
1 000 |
|||
|
E 297 |
Fumaric acid |
2 500 |
only fillings and toppings for fine bakery ware |
||
|
E 338-452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates |
5 000 |
(1) (4) |
||
|
E 338-452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates |
3 000 |
(1) (4) |
only toppings (syrups for pancakes, flavoured syrups for milkshakes and ice cream; similar products) |
|
|
E 355-357 |
Adipic acid — adipates |
2 000 |
(1) |
only fillings and toppings for fine bakery ware |
|
|
E 392 |
Extracts of rosemary |
100 |
(41) (46) |
only sauces |
|
|
E 405 |
Propane-1, 2-diol alginate |
1 500 |
|||
|
E 405 |
Propane-1, 2-diol alginate |
5 000 |
only fillings, toppings and coatings for fine bakery wares and desserts |
||
|
E 416 |
Karaya gum |
5 000 |
only fillings, toppings and coatings for fine bakery wares and desserts |
||
|
E 426 |
Soybean hemicellulose |
10 000 |
only jelly confectionery (other than jelly mini-cups) |
||
|
E 427 |
Cassia gum |
2 500 |
only fillings toppings and coatings for fine bakery wares and dessert |
||
|
E 432-436 |
Polysorbates |
1 000 |
(1) |
||
|
E 442 |
Ammonium phosphatides |
10 000 |
only cocoa-based confectionery |
||
|
E 473-474 |
Sucrose esters of fatty acids — sucroglycerides |
5 000 |
|||
|
E 475 |
Polyglycerol esters of fatty acids |
2 000 |
|||
|
E 476 |
Polyglycerol polyricinoleate |
5 000 |
only cocoa-based confectionery |
||
|
E 477 |
Propane-1,2-diol esters of fatty acids |
5 000 |
|||
|
E 477 |
Propane-1,2-diol esters of fatty acids |
30 000 |
only whipped dessert toppings other than cream |
||
|
E 481-482 |
Stearoyl-2-lactylates |
5 000 |
(1) |
||
|
E 491-495 |
Sorbitan esters |
5 000 |
(1) |
||
|
E 492 |
Sorbitan tristearate |
10 000 |
only cocoa-based confectionery |
||
|
E 551-559 |
Silicon dioxide — silicates |
quantum satis |
surface treatment only |
||
|
E 900 |
Dimethyl polysiloxane |
10 |
|||
|
E 901 |
Beeswax, white and yellow |
quantum satis |
as glazing agent only |
||
|
E 902 |
Candelilla wax |
quantum satis |
as glazing agent only |
||
|
E 903 |
Carnauba wax |
500 |
as glazing agent only |
||
|
E 903 |
Carnauba wax |
200 |
as glazing agent only for small fine bakery wares, coated with chocolate |
||
|
E 904 |
Shellac |
quantum satis |
as glazing agent only |
||
|
E 905 |
Microcrystalline wax |
quantum satis |
surface treatment only |
||
|
E 907 |
Hydrogenated poly-1-decene |
2 000 |
as glazing agent only |
||
|
E 950 |
Acesulfame K |
1 000 |
only starch-based confectionery energy-reduced or with no added sugar |
||
|
E 951 |
Aspartame |
2 000 |
only starch-based confectionery energy-reduced or with no added sugar |
||
|
E 954 |
Saccharin and its Na, K and Ca salts |
300 |
(52) |
only starch-based confectionery energy-reduced or with no added sugar |
|
|
E 955 |
Sucralose |
1 000 |
only starch-based confectionery energy-reduced or with no added sugar |
||
|
E 959 |
Neohesperidine DC |
150 |
only starch-based confectionery energy-reduced or with no added sugar |
||
|
E 961 |
Neotame |
65 |
only starch-based confectionery energy-reduced or with no added sugar |
||
|
E 961 |
Neotame |
2 |
only starch-based confectionery energy-reduced or with no added sugar, as flavour enhancer |
||
|
E 962 |
Salt of aspartame-acesulfame |
1 000 |
(11)a (49) (50) |
only starch-based confectionery energy-reduced or with no added sugar |
|
|
E 950 |
Acesulfame K |
500 |
only confectionery with no added sugar |
||
|
E 951 |
Aspartame |
1 000 |
only confectionery with no added sugar |
||
|
E 954 |
Saccharin and its Na, K and Ca salts |
500 |
(52) |
only confectionery with no added sugar |
|
|
E 955 |
Sucralose |
1 000 |
only confectionery with no added sugar |
||
|
E 957 |
Thaumatin |
50 |
only confectionery with no added sugar |
||
|
E 959 |
Neohesperidine DC |
100 |
only confectionery with no added sugar |
||
|
E 960 |
Steviol glycosides |
330 |
(60) |
only confectionary with no added sugar |
|
|
E 961 |
Neotame |
32 |
only confectionery with no added sugar |
||
|
E 962 |
Salt of aspartame-acesulfame |
500 |
(11)a (49) (50) |
only confectionery with no added sugar |
|
|
E 950 |
Acesulfame K |
500 |
only cocoa or dried fruit-based, energy-reduced or with no added sugar |
||
|
E 951 |
Aspartame |
2 000 |
only cocoa or dried fruit-based, energy-reduced or with no added sugar |
||
|
E 954 |
Saccharin and its Na, K and Ca salts |
500 |
(52) |
only cocoa or dried fruit-based, energy-reduced or with no added sugar |
|
|
E 955 |
Sucralose |
800 |
only cocoa or dried fruit-based, energy-reduced or with no added sugar |
||
|
E 957 |
Thaumatin |
50 |
only cocoa or dried fruit-based, energy-reduced or with no added sugar |
||
|
E 959 |
Neohesperidine DC |
100 |
only cocoa or dried fruit-based, energy-reduced or with no added sugar |
||
|
E 960 |
Steviol glycosides |
270 |
(60) |
only cocoa or dried fruit based, energy reduced or with no added sugar |
|
|
E 961 |
Neotame |
65 |
only cocoa or dried fruit-based, energy-reduced or with no added sugar |
||
|
E 962 |
Salt of aspartame-acesulfame |
500 |
(11)a (49) (50) |
only cocoa or dried fruit-based, energy-reduced or with no added sugar |
|
|
E 950 |
Acesulfame-K |
350 |
only sauces |
||
|
E 951 |
Aspartame |
350 |
only sauces |
||
|
E 954 |
Saccharin and its Na, K and Ca salts |
160 |
(52) |
only sauces |
|
|
E 955 |
Sucralose |
450 |
only sauces |
||
|
E 959 |
Neohesperidine DC |
50 |
only sauces |
||
|
E 961 |
Neotame |
12 |
only sauces |
||
|
E 961 |
Neotame |
2 |
only sauces as flavour enhancer |
||
|
E 962 |
Salt of aspartame-acesulfame |
350 |
(11)b (49) (50) |
only sauces |
|
|
(1): The additives may be added individually or in combination |
|||||
|
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid |
|||||
|
(3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present |
|||||
|
(4): The maximum level is expressed as P2O5 |
|||||
|
(5): E 214-219: p-hydroxybenzoates (PHB), maximum 300 mg/kg |
|||||
|
(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent |
|||||
|
(41): Expressed on fat basis |
|||||
|
(46): As the sum of carnosol and carnosic acid |
|||||
|
(49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) |
|||||
|
(50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 |
|||||
|
(52): Maximum usable levels are expressed in free imide |
|||||
|
(25): The quantities of each of the colours E 110, E 122, E 124 and E 155 may not exceed 50 mg/kg or mg/l |
|||||
|
(60): Expressed as steviol equivalents |
|||||
|
06 |
Cereals and cereal products |
||||
|
06.1 |
Whole, broken, or flaked grain |
||||
|
E 220-228 |
Sulphur dioxide — sulphites |
30 |
(3) |
only sago and pearl barley |
|
|
E 553b |
Talc |
quantum satis |
only rice |
||
|
(3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present |
|||||
|
06.2 |
Flours and other milled products and starches |
||||
|
06.2.1 |
Flours |
||||
|
E 338-452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates |
2 500 |
(1) (4) |
||
|
E 338-452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates |
20 000 |
(1) (4) |
only self-raising flour |
|
|
E 300 |
Ascorbic acid |
quantum satis |
|||
|
E 920 |
L-cysteine |
quantum satis |
|||
|
(1): The additives may be added individually or in combination |
|||||
|
(4): The maximum level is expressed as P2O5 |
|||||
|
06.2.2 |
Starches |
||||
|
Group I |
Additives |
||||
|
E 220-228 |
Sulphur dioxide — sulphites |
50 |
(3) |
excluding starches in infant formulae, follow on formulae and processed cereal-based foods and baby foods |
|
|
(3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present |
|||||
|
06.3 |
Breakfast cereals |
||||
|
Group I |
Additives |
||||
|
Group II |
Colours at quantum satis |
quantum satis |
only breakfast cereals other than extruded, puffed and/or fruit-flavoured breakfast cereals |
||
|
Group IV |
Polyols |
quantum satis |
only breakfast cereals or cereal-based products, energy-reduced or with no added sugar |
||
|
E 120 |
Cochineal, Carminic acid, Carmines |
200 |
(53) |
only fruit-flavoured breakfast cereals |
|
|
E 150c |
Ammonia caramel |
quantum satis |
only extruded puffed and or fruit-flavoured breakfast cereals |
||
|
E 160a |
Carotenes |
quantum satis |
only extruded puffed and or fruit-flavoured breakfast cereals |
||
|
E 160b |
Annatto, Bixin, Norbixin |
25 |
only extruded puffed and or fruit-flavoured breakfast cereals |
||
|
E 160c |
Paprika extract, capsanthin, capsorubin |
quantum satis |
only extruded puffed and or fruit-flavoured breakfast cereals |
||
|
E 162 |
Beetroot Red, betanin |
200 |
(53) |
only fruit-flavoured breakfast cereals |
|
|
E 163 |
Anthocyanins |
200 |
(53) |
only fruit-flavoured breakfast cereals |
|
|
E 310-320 |
Gallates, TBHQ and BHA |
200 |
(1) (13) |
only pre-cooked cereals |
|
|
E 338-452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates |
5 000 |
(1) (4) |
||
|
E 475 |
Polyglycerol esters of fatty acids |
10 000 |
only granola-type breakfast cereal |
||
|
E 481-482 |
Stearoyl-2-lactylates |
5 000 |
(1) |
||
|
E 950 |
Acesulfame K |
1 200 |
only breakfast cereals with a fibre content of more than 15 %, and containing at least 20 % bran, energy-reduced or with no added sugar |
||
|
E 951 |
Aspartame |
1 000 |
only breakfast cereals with a fibre content of more than 15 %, and containing at least 20 % bran, energy-reduced or with no added sugar |
||
|
E 954 |
Saccharin and its Na, K and Ca salts |
100 |
(52) |
only breakfast cereals with a fibre content of more than 15 %, and containing at least 20 % bran, energy-reduced or with no added sugar |
|
|
E 955 |
Sucralose |
400 |
only breakfast cereals with a fibre content of more than 15 %, and containing at least 20 % bran, energy-reduced or with no added sugar |
||
|
E 959 |
Neohesperidine DC |
50 |
only breakfast cereals with a fibre content of more than 15 %, and containing at least 20 % bran, energy-reduced or with no added sugar |
||
|
E 960 |
Steviol glycosides |
330 |
(60) |
only breakfast cereals with a fibre content of more than 15 %, and containing at least 20 % bran, energy reduced or with no added sugar |
|
|
E 961 |
Neotame |
32 |
only breakfast cereals with a fibre content of more than 15 %, and containing at least 20 % bran, energy-reduced or with no added sugar |
||
|
E 962 |
Salt of aspartame-acesulfame |
1 000 |
(11)b (49) (50) |
only breakfast cereals with a fibre content of more than 15 %, and containing at least 20 % bran, energy-reduced or with no added sugar |
|
|
(1): The additives may be added individually or in combination |
|||||
|
(4): The maximum level is expressed as P2O5 |
|||||
|
(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent |
|||||
|
(13): Maximum limit expressed on fat |
|||||
|
(49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) |
|||||
|
(50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 |
|||||
|
(52): Maximum usable levels are expressed in free imide |
|||||
|
(53): E 120, E 162 and E 163 may be added individually or in combination |
|||||
|
(60): Expressed as steviol equivalents |
|||||
|
06.4 |
Pasta |
||||
|
06.4.1 |
Fresh pasta |
||||
|
E 270 |
Lactic acid |
quantum satis |
|||
|
E 300 |
Ascorbic acid |
quantum satis |
|||
|
E 301 |
Sodium ascorbate |
quantum satis |
|||
|
E 322 |
Lecithins |
quantum satis |
|||
|
E 330 |
Citric acid |
quantum satis |
|||
|
E 334 |
Tartaric acid (L(+)-) |
quantum satis |
|||
|
E 471 |
Mono- and diglycerides of fatty acids |
quantum satis |
|||
|
E 575 |
Glucono-delta-lactone |
quantum satis |
|||
|
06.4.2 |
Dry pasta |
||||
|
Group I |
Additives |
only gluten free and/or pasta intended for hypoproteic diets in accordance with Directive 2009/39/EC |
|||
|
06.4.3 |
Fresh pre-cooked pasta |
||||
|
E 270 |
Lactic acid |
quantum satis |
|||
|
E 300 |
Ascorbic acid |
quantum satis |
|||
|
E 301 |
Sodium ascorbate |
quantum satis |
|||
|
E 322 |
Lecithins |
quantum satis |
|||
|
E 330 |
Citric acid |
quantum satis |
|||
|
E 334 |
Tartaric acid (L(+)-) |
quantum satis |
|||
|
E 471 |
Mono- and diglycerides of fatty acids |
quantum satis |
|||
|
E 575 |
Glucono-delta-lactone |
quantum satis |
|||
|
06.4.4 |
Potato Gnocchi |
||||
|
Group I |
Additives |
||||
|
E 200-203 |
Sorbic acid — sorbates |
1 000 |
(1) |
||
|
06.4.5 |
Fillings of stuffed pasta (ravioli and similar) |
||||
|
Group I |
Additives |
||||
|
E 200-203 |
Sorbic acid — sorbates |
1 000 |
(1) (2) |
||
|
(1): The additives may be added individually or in combination |
|||||
|
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid |
|||||
|
06.5 |
Noodles |
||||
|
group I |
Additives |
||||
|
group II |
Colours at quantum satis |
quantum satis |
|||
|
E 338-452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates |
2 000 |
(1) (4) |
||
|
E 426 |
Soybean hemicellulose |
10 000 |
only prepackaged ready to eat oriental noodles intended for retail sale |
||
|
(1): The additives may be added individually or in combination |
|||||
|
(4): The maximum level is expressed as P2O5 |
|||||
|
06.6 |
Batters |
||||
|
Group I |
Additives |
||||
|
Group II |
Colours at quantum satis |
quantum satis |
|||
|
Group III |
Colours with combined maximum limit |
500 |
only batters for coating |
||
|
E 160b |
Annatto, Bixin, Norbixin |
20 |
only batters for coating |
||
|
E 160d |
Lycopene |
30 |
only batters for coating |
||
|
E 200-203 |
Sorbic acid — sorbates |
2 000 |
(1) (2) |
||
|
E 200-203 |
Sorbic acid — sorbates |
2 000 |
(1) (2) |
||
|
E 338-452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates |
12 000 |
(1) (4) |
||
|
E 900 |
Dimethyl polysiloxane |
10 |
|||
|
(1): The additives may be added individually or in combination |
|||||
|
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid |
|||||
|
(4): The maximum level is expressed as P2O5 |
|||||
|
06.7 |
Pre-cooked or processed cereals |
||||
|
Group I |
Additives |
||||
|
Group II |
Colours at quantum satis |
quantum satis |
|||
|
E 200-203 |
Sorbic acid — sorbates |
200 |
(1) (2) |
only polenta |
|
|
E 200-203 |
Sorbic acid — sorbates |
2 000 |
(1) (2) |
only semmelknödelteig |
|
|
E 310-320 |
Gallates, TBHQ and BHA |
200 |
(1) |
only pre-cooked cereals |
|
|
E 426 |
Soybean hemicellulose |
10 000 |
only prepackaged ready to eat rice and rice products intended for retail sale |
||
|
E 471 |
Mono- and diglycerides of fatty acids |
quantum satis |
only quick-cook rice |
||
|
E 472a |
Acetic acid esters of mono- and diglycerides of fatty acids |
quantum satis |
only quick-cook rice |
||
|
E 481-482 |
Stearoyl-2-lactylates |
4 000 |
(2) |
only quick-cook rice |
|
|
(1): The additives may be added individually or in combination |
|||||
|
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid |
|||||
|
07 |
Bakery wares |
||||
|
07.1 |
Bread and rolls |
||||
|
Group I |
Additives |
except products in 7.1.1 and 7.1.2 |
|||
|
E 150a-d |
Caramels |
quantum satis |
only malt bread |
||
|
E 200-203 |
Sorbic acid — sorbates |
2 000 |
(1) (2) |
only prepacked sliced bread and rye-bread, partially baked, prepacked bakery wares intended for retail sale and energy-reduced bread intended for retail sale |
|
|
E 280-283 |
Propionic acid — propionates |
3 000 |
(1) (6) |
only prepacked sliced bread and rye bread |
|
|
E 280-283 |
Propionic acid — propionates |
2 000 |
(1) (6) |
only energy-reduced bread, partially baked prepacked bread and prepacked rolls and pitta, prepacked polsebrod, boller and dansk flutes |
|
|
E 280-283 |
Propionic acid — propionates |
1 000 |
(1) (6) |
only prepacked bread |
|
|
E 338-452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates |
20 000 |
(1) (4) |
only soda bread |
|
|
E 481-482 |
Stearoyl-2-lactylates |
3 000 |
(1) |
except products in 7.1.1 and 7.1.2 |
|
|
E 483 |
Stearyl tartrate |
4 000 |
except products in 7.1.1 and 7.1.2 |
||
|
(1): The additives may be added individually or in combination |
|||||
|
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid |
|||||
|
(4): The maximum level is expressed as P2O5 |
|||||
|
(6): Propionic acid and its salts may be present in certain fermented products resulting from the fermentation process following good manufacturing practice |
|||||
|
07.1.1 |
Bread prepared solely with the following ingredients: wheat flour, water, yeast or leaven, salt |
||||
|
E 260 |
Acetic acid |
quantum satis |
|||
|
E 261 |
Potassium acetate |
quantum satis |
|||
|
E 262 |
Sodium acetates |
quantum satis |
|||
|
E 263 |
Calcium acetate |
quantum satis |
|||
|
E 270 |
Lactic acid |
quantum satis |
|||
|
E 300 |
Ascorbic acid |
quantum satis |
|||
|
E 301 |
Sodium ascorbate |
quantum satis |
|||
|
E 302 |
Calcium ascorbate |
quantum satis |
|||
|
E 304 |
Fatty acid esters of ascorbic acid |
quantum satis |
|||
|
E 322 |
Lecithins |
quantum satis |
|||
|
E 325 |
Sodium lactate |
quantum satis |
|||
|
E 326 |
Potassium lactate |
quantum satis |
|||
|
E 327 |
Calcium lactate |
quantum satis |
|||
|
E 471 |
Mono- and diglycerides of fatty acids |
quantum satis |
|||
|
E 472a |
Acetic acid esters of mono- and diglycerides of fatty acids |
quantum satis |
|||
|
E 472d |
Tartaric acid esters of mono- and diglycerides of fatty acids |
quantum satis |
|||
|
E 472e |
Mono- and diacety tartaric acid esters of mono- and diglycerides of fatty acids |
quantum satis |
|||
|
E 472f |
Mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids |
quantum satis |
|||
|
07.1.2 |
Pain courant français; Friss búzakenyér, fehér és félbarna kenyerek |
||||
|
E 260 |
Acetic acid |
quantum satis |
|||
|
E 261 |
Potassium acetate |
quantum satis |
only Friss búzakenyér, fehér és félbarna kenyerek |
||
|
E 262 |
Sodium acetates |
quantum satis |
only Friss búzakenyér, fehér és félbarna kenyerek |
||
|
E 263 |
Calcium acetate |
quantum satis |
only Friss búzakenyér, fehér és félbarna kenyerek |
||
|
E 270 |
Lactic acid |
quantum satis |
only Friss búzakenyér, fehér és félbarna kenyerek |
||
|
E 300 |
Ascorbic acid |
quantum satis |
|||
|
E 301 |
Sodium ascorbate |
quantum satis |
only Friss búzakenyér, fehér és félbarna kenyerek |
||
|
E 302 |
Calcium ascorbate |
quantum satis |
only Friss búzakenyér, fehér és félbarna kenyerek |
||
|
E 304 |
Fatty acid esters of ascorbic acid |
quantum satis |
only Friss búzakenyér, fehér és félbarna kenyerek |
||
|
E 322 |
Lecithins |
quantum satis |
|||
|
E 325 |
Sodium lactate |
quantum satis |
only Friss búzakenyér, fehér és félbarna kenyerek |
||
|
E 326 |
Potassium lactate |
quantum satis |
only Friss búzakenyér, fehér és félbarna kenyerek |
||
|
E 327 |
Calcium lactate |
quantum satis |
only Friss búzakenyér, fehér és félbarna kenyerek |
||
|
E 471 |
Mono- and diglycerides of fatty acids |
quantum satis |
|||
|
07.2 |
Fine bakery wares |
||||
|
Group I |
Additives |
||||
|
Group II |
Colours at quantum satis |
quantum satis |
|||
|
Group III |
Colours with combined maximum limit |
200 |
(25) |
||
|
Group IV |
Polyols |
quantum satis |
only energy-reduced or with no added sugar |
||
|
E 160b |
Annatto, Bixin, Norbixin |
10 |
|||
|
E 160d |
Lycopene |
25 |
|||
|
E 200-203 |
Sorbic acid — sorbates |
2 000 |
(1) (2) |
only with a water activity of more than 0,65 |
|
|
E 220-228 |
Sulphur dioxide — sulphites |
50 |
only dry biscuits |
||
|
E 280-283 |
Propionic acid — propionates |
2 000 |
(1) (6) |
only prepacked fine bakery wares, (including flour confectionery) with a water activity of more than 0,65 |
|
|
E 310-320 |
Gallates, TBHQ and BHA |
200 |
(1) |
only cake mixes |
|
|
E 338-452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates |
20 000 |
(1) (4) |
||
|
E 392 |
Extracts of rosemary |
200 |
(41) (46) |
||
|
E 405 |
Propane-1, 2-diol alginate |
2 000 |
|||
|
E 426 |
Soybean hemicellulose |
10 000 |
only prepackaged fine bakery wares intended for retail sale |
||
|
E 432-436 |
Polysorbates |
3 000 |
(1) |
||
|
E 473-474 |
Sucrose esters of fatty acids — sucroglycerides |
10 000 |
(1) |
||
|
E 475 |
Polyglycerol esters of fatty acids |
10 000 |
|||
|
E 477 |
Propane-1,2-diol esters of fatty acids |
5 000 |
|||
|
E 481-482 |
Stearoyl-2-lactylates |
5 000 |
(1) |
||
|
E 483 |
Stearyl tartrate |
4 000 |
|||
|
E 491-495 |
Sorbitan esters |
10 000 |
(1) |
||
|
E 541 |
Sodium aluminium phosphate acidic |
1 000 |
(38) |
only scones and sponge wares |
|
|
E 901 |
Beeswax, white and yellow |
quantum satis |
only as glazing agents only for small products of fine bakery wares coated with chocolate |
||
|
E 902 |
Candelilla wax |
quantum satis |
only as glazing agents only for small products of fine bakery wares coated with chocolate |
||
|
E 903 |
Carnauba wax |
200 |
only as glazing agents only for small products of fine bakery wares coated with chocolate |
||
|
E 904 |
Shellac |
quantum satis |
only as glazing agents only for small products of fine bakery wares coated with chocolate |
||
|
E 950 |
Acesulfame K |
2 000 |
only cornets and wafers, for ice-cream, with no added sugar |
||
|
E 954 |
Saccharin and its Na, K and Ca salts |
800 |
(52) |
only cornets and wafers, for ice-cream, with no added sugar |
|
|
E 955 |
Sucralose |
800 |
only cornets and wafers, for ice-cream, with no added sugar |
||
|
E 959 |
Neohesperidine DC |
50 |
only cornets and wafers, for ice-cream, with no added sugar |
||
|
E 961 |
Neotame |
60 |
only cornets and wafers, for ice-cream, with no added sugar |
||
|
E 950 |
Acesulfame K |
2 000 |
only essoblaten — wafer paper |
||
|
E 951 |
Aspartame |
1 000 |
only essoblaten — wafer paper |
||
|
E 954 |
Saccharin and its Na, K and Ca salts |
800 |
(52) |
only essoblaten — wafer paper |
|
|
E 955 |
Sucralose |
800 |
only essoblaten — wafer paper |
||
|
E 960 |
Steviol glycosides |
330 |
(60) |
only essoblaten — wafer paper |
|
|
E 961 |
Neotame |
60 |
only essoblaten — wafer paper |
||
|
E 962 |
Salt of aspartame-acesulfame |
1 000 |
(11)b (49) (50) |
only essoblaten — wafer paper |
|
|
E 950 |
Acesulfame K |
1 000 |
only fine bakery products for special nutritional uses |
||
|
E 951 |
Aspartame |
1 700 |
only fine bakery products for special nutritional uses |
||
|
E 952 |
Cyclamic acid and its Na and Ca salts |
1 600 |
(51) |
only fine bakery products for special nutritional uses |
|
|
E 954 |
Saccharin and its Na, K and Ca salts |
170 |
(52) |
only fine bakery products for special nutritional uses |
|
|
E 955 |
Sucralose |
700 |
only fine bakery products for special nutritional uses |
||
|
E 959 |
Neohesperidine DC |
150 |
only fine bakery products for special nutritional uses |
||
|
E 961 |
Neotame |
55 |
only fine bakery products for special nutritional uses |
||
|
E 962 |
Salt of aspartame-acesulfame |
1 000 |
(11)a (49) (50) |
only fine bakery products for special nutritional uses |
|
|
(1): The additives may be added individually or in combination |
|||||
|
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid |
|||||
|
(4): The maximum level is expressed as P2O5 |
|||||
|
(6): Propionic acid and its salts may be present in certain fermented products resulting from the fermentation process following good manufacturing practice |
|||||
|
(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent |
|||||
|
(41): Expressed on fat basis |
|||||
|
(49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) |
|||||
|
(50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 |
|||||
|
(51): Maximum usable levels are expressed in free acid |
|||||
|
(52): Maximum usable levels are expressed in free imide |
|||||
|
(25): The quantities of each of the colours E 110, E 122, E 124 and E 155 may not exceed 50 mg/kg or mg/l |
|||||
|
(38): Expressed as aluminium |
|||||
|
(46): As the sum of carnosol and carnosic acid |
|||||
|
(60): Expressed as steviol equivalents |
|||||
|
08 |
Meat |
||||
|
08.1 |
Unprocessed meat |
||||
|
08.1.1 |
Unprocessed meat other than meat preparations as defined by Regulation (EC) No 853/2004 |
||||
|
E 129 |
Allura Red AG |
quantum satis |
only for the purpose of health marking |
||
|
E 133 |
Brilliant Blue FCF |
quantum satis |
only for the purpose of health marking |
||
|
E 155 |
Brown HT |
quantum satis |
only for the purpose of health marking |
||
|
08.1.2 |
Meat preparations as defined by Regulation (EC) No 853/2004 |
||||
|
E 120 |
Cochineal, Carminic acid, Carmines |
100 |
only breakfast sausages with a minimum cereal content of 6 % and burger meat with a minimum vegetable and/or cereal content of 4 % mixed within the meat; In these products, the meat is minced in such a way so that the muscle and fat tissue are completely dispersed, so that fibre makes an emulsion with the fat, giving those products their typical appearance |
||
|
E 129 |
Allura Red AG |
25 |
only breakfast sausages with a minimum cereal content of 6 % and burger meat with a minimum vegetable and/or cereal content of 4 % mixed within the meat; In these products, the meat is minced in such a way so that the muscle and fat tissue are completely dispersed, so that fibre makes an emulsion with the fat, giving those products their typical appearance |
||
|
E 150a-d |
Caramels |
quantum satis |
only breakfast sausages with a minimum cereal content of 6 % and burger meat with a minimum vegetable and/or cereal content of 4 % mixed within the meat; In these products, the meat is minced in such a way so that the muscle and fat tissue are completely dispersed, so that fibre makes an emulsion with the fat, giving those products their typical appearance |
||
|
E 220-228 |
Sulphur dioxide — sulphites |
450 |
(1) (3) |
only breakfast sausages; Burger meat with a minimum vegetable and/or cereal content of 4 % mixed within the meat |
|
|
E 220-228 |
Sulphur dioxide — sulphites |
450 |
(1) (3) |
only salsicha fresca, longaniza fresca, butifarra fresca |
|
|
E 261 |
Potassium acetate |
quantum satis |
only prepacked preparations of fresh minced meat |
||
|
E 262 |
Sodium acetates |
quantum satis |
only prepacked preparations of fresh minced meat |
||
|
E 300 |
Ascorbic acid |
quantum satis |
only gehakt and prepacked preparations of fresh minced meat |
||
|
E 301 |
Sodium ascorbate |
quantum satis |
only gehakt and prepacked preparations of fresh minced meat |
||
|
E 302 |
Calcium ascorbate |
quantum satis |
only gehakt and prepacked preparations of fresh minced meat |
||
|
E 325 |
Sodium lactate |
quantum satis |
only prepacked preparations of fresh minced meat |
||
|
E 326 |
Potassium lactate |
quantum satis |
only prepacked preparations of fresh minced meat |
||
|
E 330 |
Citric acid |
quantum satis |
only gehakt and prepacked preparations of fresh minced meat |
||
|
E 331 |
Sodium citrates |
quantum satis |
only gehakt and prepacked preparations of fresh minced meat |
||
|
E 332 |
Potassium citrates |
quantum satis |
only gehakt and prepacked preparations of fresh minced meat |
||
|
E 333 |
Calcium citrates |
quantum satis |
only gehakt and prepacked preparations of fresh minced meat |
||
|
E 338-452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates |
5 000 |
(1) (4) |
only breakfast sausages; in this product, the meat is minced in such a way so that the muscle and fat tissue are completely dispersed, so that fibre makes an emulsion with the fat, giving the product its typical appearance |
|
|
E 553b |
Talc |
quantum satis |
only surface treatment of sausages |
||
|
(1): The additives may be added individually or in combination |
|||||
|
(3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present |
|||||
|
(4): The maximum level is expressed as P2O5 |
|||||
|
08.2 |
Processed meat |
||||
|
08.2.1 |
Non-heat-treated processed meat |
||||
|
Group I |
Additives |
||||
|
E 100 |
Curcumin |
20 |
only sausages |
||
|
E 100 |
Curcumin |
quantum satis |
only pasturmas |
||
|
E 101 |
Riboflavins |
quantum satis |
only pasturmas |
||
|
E 110 |
Sunset yellow FCF/Orange Yellow S |
135 |
only sobrasada |
||
|
E 120 |
Cochineal, Carminic acid, Carmines |
100 |
only sausages |
||
|
E 120 |
Cochineal, Carminic acid, Carmines |
200 |
only chorizo sausage/salchichon |
||
|
E 120 |
Cochineal, Carminic acid, Carmines |
quantum satis |
only pasturmas |
||
|
E 124 |
Ponceau 4R, Cochineal Red A |
250 |
only chorizo sausage/salchichon |
||
|
E 124 |
Ponceau 4R, Cochineal Red A |
200 |
only sobrasada |
||
|
E 150a-d |
Caramels |
quantum satis |
only sausages |
||
|
E 160a |
Carotenes |
20 |
only sausages |
||
|
E 160c |
Paprika extract, capsanthin, capsorubin |
10 |
only sausages |
||
|
E 162 |
Beetroot Red, betanin |
quantum satis |
only sausages |
||
|
E 200-219 |
Sorbic acid — sorbates; Benzoic acid — benzoates; p-hydroxybenzoates |
quantum satis |
(1) (2) |
only surface treatment of dried meat products |
|
|
E 235 |
Natamycin |
1 |
(8) |
only surface treatment of dried cured sausages |
|
|
E 249-250 |
Nitrites |
150 |
(7) |
||
|
E 251-252 |
Nitrates |
150 |
(7) |
||
|
E 315 |
Erythorbic acid |
500 |
only cured meat products and preserved meat products |
||
|
E 316 |
Sodium erythorbate |
500 |
only cured meat products and preserved meat products |
||
|
E 310-320 |
Gallates, TBHQ and BHA |
200 |
(1) (13) |
only dehydrated meat |
|
|
E 315 |
Erythorbic acid |
500 |
(9) |
only cured products and preserved products |
|
|
E 316 |
Sodium erythorbate |
500 |
(9) |
only cured products and preserved products |
|
|
E 338-452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates |
5 000 |
(1) (4) |
||
|
E 392 |
Extracts of rosemary |
100 |
(46) |
only dried sausages |
|
|
E 392 |
Extracts of rosemary |
150 |
(41) (46) |
excluding dried sausages |
|
|
E 392 |
Extracts of rosemary |
150 |
(46) |
only dehydrated meat |
|
|
E 553b |
Talc |
quantum satis |
surface treatment of sausages |
||
|
E 959 |
Neohesperidine DC |
5 |
as flavour enhancer only |
||
|
(1): The additives may be added individually or in combination |
|||||
|
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid |
|||||
|
(4): The maximum level is expressed as P2O5 |
|||||
|
(7): Maximum amount that may be added during manufacturing |
|||||
|
(8): mg/dm2 surface, not present at a depth of 5 mm |
|||||
|
(9): E 315 and E 316 are authorised individually or in combination, maximum limit is expressed as erythorbic acid |
|||||
|
(13): Maximum limit expressed on fat |
|||||
|
(41): Expressed on fat basis |
|||||
|
(46): As the sum of carnosol and carnosic acid |
|||||
|
08.2.2 |
Heat-treated processed meat |
||||
|
Group I |
Additives |
except foie gras, foie gras entier, blocs de foie gras, Libamáj, libamáj egészben, libamáj tömbben |
|||
|
E 100 |
Curcumin |
20 |
only sausages, pâtés and terrines |
||
|
E 120 |
Cochineal, Carminic acid, Carmines |
100 |
only sausages, pâtés and terrines |
||
|
E 129 |
Allura Red AG |
25 |
only luncheon meat |
||
|
E 150a-d |
Caramels |
quantum satis |
only sausages, pâtés and terrines |
||
|
E 160a |
Carotenes |
20 |
only sausages, pâtés and terrines |
||
|
E 160c |
Paprika extract, capsanthin, capsorubin |
10 |
only sausages, pâtés and terrines |
||
|
E 162 |
Beetroot Red, betanin |
quantum satis |
only sausages, pâtés and terrines |
||
|
E 200-203; 214-219 |
Sorbic acid — sorbates; p-hydroxybenzoates |
1 000 |
(1) (2) |
only pâté |
|
|
E 200-203 |
Sorbic acid — sorbates |
1 000 |
(1) (2) |
only aspic |
|
|
E 210-213 |
Benzoic acid — benzoates |
500 |
(1) (2) |
only aspic |
|
|
E 249-250 |
Nitrites |
150 |
(7) (59) |
Except sterilised meat products (Fo > 3,00) |
|
|
E 249-250 |
Nitrites |
100 |
(7) (58) (59) |
only sterilised meat products (Fo > 3,00) |
|
|
E 300 |
Ascorbic acid |
quantum satis |
only foie gras, foie gras entier, blocs de foie gras / Libamáj, libamáj egészben, libamáj tömbben |
||
|
E 301 |
Sodium ascorbate |
quantum satis |
only foie gras, foie gras entier, blocs de foie gras / Libamáj, libamáj egészben, libamáj tömbben |
||
|
E 315 |
Erythorbic acid |
500 |
(9) |
only cured meat products and preserved meat products |
|
|
E 316 |
Sodium erythorbate |
500 |
(9) |
only cured meat products and preserved meat products |
|
|
E 338-452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates |
5 000 |
(1) (4) |
except foie gras, foie gras entier, blocs de foie gras, Libamáj, libamáj egészben, libamáj tömbben |
|
|
E 385 |
Calcium disodium ethylene diamine tetra-acetate (Calcium disodium EDTA) |
250 |
only libamáj, libamáj egészben, libamáj tömbben |
||
|
E 392 |
Extracts of rosemary |
150 |
(41) (46) |
excluding dried sausages |
|
|
E 392 |
Extracts of rosemary |
100 |
(46) |
only dried sausages |
|
|
E 392 |
Extracts of rosemary |
150 |
(46) |
Only dehydrated meat |
|
|
E 427 |
Cassia gum |
1 500 |
|||
|
E 473-474 |
Sucrose esters of fatty acids — sucroglycerides |
5 000 |
(1), (41) |
except foie gras, foie gras entier, blocs de foie gras, Libamáj, libamáj egészben, libamáj tömbben |
|
|
E 481-482 |
Stearoyl-2-lactylates |
4 000 |
(1) |
only minced and diced canned meat products |
|
|
E 553b |
Talc |
quantum satis |
surface treatment of sausages only |
||
|
E 959 |
Neohesperidine DC |
5 |
as flavour enhancer only, except for foie gras, foie gras entier, blocs de foie gras, Libamáj, libamáj egészben, libamáj tömbben |
||
|
(1): The additives may be added individually or in combination |
|||||
|
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid |
|||||
|
(4): The maximum level is expressed as P2O5 |
|||||
|
(7): Maximum amount that may be added during manufacturing |
|||||
|
(9): E 315 and E 316 are authorised individually or in combination, maximum limit is expressed as erythorbic acid |
|||||
|
(41): Expressed on fat basis |
|||||
|
(46): As the sum of carnosol and carnosic acid |
|||||
|
(58): Fo-value 3 is equivalent to 3 minutes heating at 121 °C (reduction of the bacterial load of one billion spores in each 1 000 cans to one spore in a thousand cans) |
|||||
|
(59): Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment |
|||||
|
08.2.3 |
Casings and coatings and decorations for meat |
||||
|
Group I |
Additives |
||||
|
Group II |
Colours at quantum satis |
quantum satis |
except edible external coating of pasturmas |
||
|
Group III |
Colours with combined maximum limit |
500 |
only decorations and coatings except edible external coating of pasturmas |
||
|
Group III |
Colours with combined maximum limit |
quantum satis |
only edible casings |
||
|
E 100 |
Curcumin |
quantum satis |
only edible external coating of pasturmas |
||
|
E 101 |
Riboflavins |
quantum satis |
only edible external coating of pasturmas |
||
|
E 120 |
Cochineal, Carminic acid, Carmines |
quantum satis |
only edible external coating of pasturmas |
||
|
E 160b |
Annatto, Bixin, Norbixin |
20 |
|||
|
E 160d |
Lycopene |
500 |
only decorations and coatings except edible external coating of pasturmas |
||
|
E 160d |
Lycopene |
30 |
only edible casings |
||
|
E 200-203 |
Sorbic acid — sorbates |
quantum satis |
only collagen-based casings with water activity greater than 0,6 |
||
|
E 200-203; 214-219 |
Sorbic acid — sorbates; p-hydroxybenzoates |
1 000 |
(1) (2) |
only jelly coatings of meat products (cooked, cured or dried) |
|
|
E 338-452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates |
4 000 |
(1) (4) |
only glazings for meat |
|
|
(1): The additives may be added individually or in combination |
|||||
|
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid |
|||||
|
(4): The maximum level is expressed as P2O5 |
|||||
|
08.2.4 |
Traditionally cured meat products with specific provisions concerning nitrites and nitrates |
||||
|
08.2.4.1 |
Traditional immersion cured products (Meat products cured by immersion in a curing solution containing nitrites and/or nitrates, salt and other components) |
||||
|
E 249-250 |
Nitrites |
175 |
(39) |
only Wiltshire bacon and similar products: Meat is injected with curing solution followed by immersion curing for 3 to 10 days. The immersion brine solution also includes microbiological starter cultures |
|
|
E 251-252 |
Nitrates |
250 |
(39) (59) |
only Wiltshire bacon and similar products: Meat is injected with curing solution followed by immersion curing for 3 to 10 days. The immersion brine solution also includes microbiological starter cultures |
|
|
E 249-250 |
Nitrites |
100 |
(39) |
only Wiltshire ham and similar products: Meat is injected with curing solution followed by immersion curing for 3 to 10 days. The immersion brine solution also includes microbiological starter cultures |
|
|
E 251-252 |
Nitrates |
250 |
(39) (59) |
only Wiltshire ham and similar products: Meat is injected with curing solution followed by immersion curing for 3 to 10 days. The immersion brine solution also includes microbiological starter cultures |
|
|
E 249-250 |
Nitrites |
175 |
(39) |
only Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinho fumado and similar products: Immersion cured for 3 to 5 days. Product is not heat-treated and has a high water activity |
|
|
E 251-252 |
Nitrates |
250 |
(39) (59) |
only Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinho fumado and similar products: Immersion cured for 3 to 5 days. Product is not heat-treated and has a high water activity |
|
|
E 249-250 |
Nitrites |
50 |
(39) |
only cured tongue : Immersion cured for at least 4 days and pre-cooked |
|
|
E 251-252 |
Nitrates |
10 |
(39) (59) |
only cured tongue : Immersion cured for at least 4 days and pre-cooked |
|
|
E 249-250 |
Nitrites |
150 |
(7) |
only kylmâsavustettu poronliha/kallrökt renkött : Meat is injected with curing solution followed by immersion curing. Curing time is 14 to 21 days followed by maturation in cold-smoke for 4 to 5 weeks |
|
|
E 251-252 |
Nitrates |
300 |
(7) |
only kylmâsavustettu poronliha/kallrökt renkött : Meat is injected with curing solution followed by immersion curing. Curing time is 14 to 21 days followed by maturation in cold-smoke for 4 to 5 weeks |
|
|
E 249-250 |
Nitrites |
150 |
(7) |
only bacon, filet de bacon and similar products: Immersion cured for 4 to 5 days at 5 to 7 °C, matured for typically 24 to 40 hours at 22 °C, possibly smoked for 24 hrs at 20 to 25 °C and stored for 3 to 6 weeks at 12 to 14 °C |
|
|
E 251-252 |
Nitrates |
250 |
(7) (40) (59) |
only bacon, filet de bacon and similar products: Immersion cured for 4 to 5 days at 5 to 7 °C, matured for typically 24 to 40 hours at 22 °C, possibly smoked for 24 hrs at 20 to 25 °C and stored for 3 to 6 weeks at 12 to 14 °C. |
|
|
E 249-250 |
Nitrites |
50 |
(39) |
only rohschinken, nassgepökelt and similar products: Curing time depending on the shape and weight of meat pieces for approximately 2 days/kg followed by stabilisation/maturation |
|
|
E 251-252 |
Nitrates |
250 |
(39) |
only rohschinken, nassgepökelt and similar products: Curing time depending on the shape and weight of meat pieces for approximately 2 days/kg followed by stabilisation/maturation |
|
|
(7): Maximum added amount |
|||||
|
(39): Maximum residual amount, residue level at the end the production process |
|||||
|
(40): Without added nitrites |
|||||
|
(59): Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment |
|||||
|
08.2.4.2 |
Traditional dry cured products. (Dry curing process involves dry application of curing mixture containing nitrites and/or nitrates, salt and other components to the surface of the meat followed by a period of stabilisation/maturation). |
||||
|
E 249-250 |
Nitrites |
175 |
(39) |
only dry cured bacon and similar products Dry curing followed by maturation for at least 4 days |
|
|
E 251-252 |
Nitrates |
250 |
(39) (59) |
only dry cured bacon and similar products: Dry curing followed by maturation for at least 4 days |
|
|
E 249-250 |
Nitrites |
100 |
(39) |
only dry cured ham and similar products: Dry curing followed by maturation for at least 4 days |
|
|
E 251-252 |
Nitrates |
250 |
(39) (59) |
only dry cured ham and similar products: Dry curing followed by maturation for at least 4 days |
|
|
E 251-252 |
Nitrates |
250 |
(39) (59) |
only jamon curado, paleta curada, lomo embuchado y cecina and similar products: Dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days |
|
|
E 249-250 |
Nitrites |
100 |
(39) |
only presunto, presunto da pa and paio do lombo and similar products: Dry cured for 10 to 15 days followed by a 30 to 45-day stabilisation period and a maturation period of at least 2 month |
|
|
E 251-252 |
Nitrates |
250 |
(39) (59) |
only presunto, presunto da pa and paio do lombo and similar products: Dry cured for 10 to 15 days followed by a 30 to 45-day stabilisation period and a maturation period of at least 2 months |
|
|
E 251-252 |
Nitrates |
250 |
(39) (40) (59) |
only jambon sec, jambon sel and other similar dried cured products: Dry cured for 3 days + 1 day/kg followed by a 1-week post-salting period and an ageing/ripening period of 45 days to 18 months |
|
|
E 249-250 |
Nitrites |
50 |
(39) |
only rohschinken, trockengepökelt and similar products: Curing time depending on the shape and weight of meat pieces for approximately 10 to 14 days followed by stabilisation/maturation |
|
|
E 251-252 |
Nitrates |
250 |
(39) (59) |
only rohschinken, trockengepökelt and similar products: Curing time depending on the shape and weight of meat pieces for approximately 10 to 14 days followed by stabilisation/maturation |
|
|
(39): Maximum residual amount, residue level at the end the production process |
|||||
|
(40): Without added nitrites |
|||||
|
(59): Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment |
|||||
|
08.2.4.3 |
Other traditionally cured products. (Immersion and dry cured processes used in combination or where nitrite and/or nitrate is included in a compound product or where the curing solution is injected into the product prior to cooking) |
||||
|
E 249-250 |
Nitrites |
50 |
(39) |
only rohschinken, trocken-/nasgepökelt and similar products: Dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approximately 14 to 35 days followed by stabilisation/maturation |
|
|
E 251-252 |
Nitrates |
250 |
(39) (59) |
only rohschinken, trocken-/nasgepökelt and similar products: Dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approximately 14 to 35 days followed by stabilisation/maturation |
|
|
E 249-250 |
Nitrites |
50 |
(39) |
only jellied veal and brisket : Injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hours |
|
|
E 251-252 |
Nitrates |
10 |
(39) (59) |
only jellied veal and brisket : Injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hours |
|
|
E 251-252 |
Nitrates |
300 |
(40) (7) |
only rohwürste (salami and kantwurst) : Product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7 |
|
|
E 251-252 |
Nitrates |
250 |
(40) (7) (59) |
only Salchichon y chorizo traducionales de larga curacion and similar products: Maturation period of at least 30 days |
|
|
E 249-250 |
Nitrites |
180 |
(7) |
only vysočina, selský salám, turistický trvanlivý salám, poličan, herkules, lovecký salám, dunjaská klobása, paprikás and similar products: Dried product cooked to 70 °C followed by 8 to 12-day drying and smoking process. Fermented product subject to 14 to 30-day three-stage fermentation process followed by smoking |
|
|
E 251-252 |
Nitrates |
250 |
(40) (7) (59) |
only saucissons sec and similar products : raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18 to 22 °C or lower (10 to 12 °C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7 |
|
|
(7): Maximum added amount |
|||||
|
(39): Maximum residual amount, residue level at the end the production process |
|||||
|
(40): Without added nitrites |
|||||
|
(59): Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment |
|||||
|
09 |
Fish and fisheries products |
||||
|
09.1 |
Unprocessed fish and fisheries products |
||||
|
09.1.1 |
Unprocessed fish |
||||
|
Group IV |
Polyols |
quantum satis |
only frozen and deep-frozen unprocessed fish for purposes other than sweetening |
||
|
E 300 |
Ascorbic acid |
quantum satis |
|||
|
E 301 |
Sodium ascorbate |
quantum satis |
|||
|
E 302 |
Calcium ascorbate |
quantum satis |
|||
|
E 315 |
Erythorbic acid |
1 500 |
(9) |
only frozen and deep-frozen fish with red skin |
|
|
E 316 |
Sodium erythorbate |
1 500 |
(9) |
only frozen and deep-frozen fish with red skin |
|
|
E 330 |
Citric acid |
quantum satis |
|||
|
E 331 |
Sodium citrates |
quantum satis |
|||
|
E 332 |
Potassium citrates |
quantum satis |
|||
|
E 333 |
Calcium citrates |
quantum satis |
|||
|
E 338-452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates |
5 000 |
(1) (4) |
only frozen and deep-frozen fish fillets |
|
|
(1): The additives may be added individually or in combination |
|||||
|
(4): The maximum level is expressed as P2O5 |
|||||
|
(9): E 315 and E 316 are authorised individually or in combination, maximum limit is expressed as erythorbic acid |
|||||
|
09.1.2 |
Unprocessed molluscs and crustaceans |
||||
|
Group IV |
Polyols |
quantum satis |
only frozen and deep-frozen unprocessed crustaceans, molluscs and cephalopods; for purposes other than sweetening |
||
|
E 220-228 |
Sulphur dioxide — sulphites |
150 |
(3) (10) |
only fresh, frozen and deep-frozen crustaceans and cephalopods; crustaceans of the Penaeidae, Solenoceridae and Aristaeidae family up to 80 units |
|
|
E 220-228 |
Sulphur dioxide — sulphites |
200 |
(3) (10) |
only crustaceans of the Penaeidae, Solenoceridae and Aristaeidae family between 80 and 120 units |
|
|
E 220-228 |
Sulphur dioxide — sulphites |
300 |
(3) (10) |
only crustaceans of the Penaeidae, Solenoceridae and Aristaeidae family over 120 units |
|
|
E 300 |
Ascorbic acid |
quantum satis |
|||
|
E 301 |
Sodium ascorbate |
quantum satis |
|||
|
E 302 |
Calcium ascorbate |
quantum satis |
|||
|
E 330 |
Citric acid |
quantum satis |
|||
|
E 331 |
Sodium citrates |
quantum satis |
|||
|
E 332 |
Potassium citrates |
quantum satis |
|||
|
E 333 |
Calcium citrates |
quantum satis |
|||
|
E 338-452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates |
5 000 |
(1) (4) |
only frozen and deep-frozen molluscs and crustaceans |
|
|
E 385 |
Calcium disodium ethylene diamine tetra-acetate (Calcium disodium EDTA) |
(75) |
only frozen and deep-frozen crustaceans |
||
|
E 586 |
4-Hexylresorcinol |
2 |
(42) |
only in fresh, frozen or deep-frozen crustacean meat |
|
|
(1): The additives may be added individually or in combination |
|||||
|
(3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present |
|||||
|
(4): The maximum level is expressed as P2O5 |
|||||
|
(10): Maximum limits in edible parts |
|||||
|
(42): As a residue |
|||||
|
09.2 |
Processed fish and fishery products including molluscs and crustaceans |
||||
|
Group I |
Additives |
||||
|
Group II |
Colours at quantum satis |
quantum satis |
only surimi and similar products and salmon substitutes |
||
|
Group III |
Colours with combined maximum limit |
500 |
only surimi and similar products and salmon substitutes |
||
|
E 100 |
Curcumin |
quantum satis |
only fish paste and crustacean paste |
||
|
E 101 |
Riboflavins |
quantum satis |
only fish paste and crustacean paste |
||
|
E 102 |
Tartrazine |
100 |
(35) |
only fish paste and crustacean paste |
|
|
E 104 |
Quinoline Yellow |
100 |
(35) |
only fish paste and crustacean paste |
|
|
E 110 |
Sunset Yellow FCF/Orange Yellow S |
100 |
(35) |
only fish paste and crustacean paste |
|
|
E 120 |
Cochineal, Carminic acid, Carmines |
100 |
(35) |
only fish paste and crustacean paste |
|
|
E 122 |
Azorubine, Carmoisine |
100 |
(35) |
only fish paste and crustacean paste |
|
|
E 124 |
Ponceau 4R, Cochineal Red A |
100 |
(35) |
only fish paste and crustacean paste |
|
|
E 140 |
Chlorophylls, Chlorophyllins |
quantum satis |
only fish paste and crustacean paste |
||
|
E 141 |
Copper complexes of chlorophylls and chlorophyllins |
quantum satis |
only fish paste and crustacean paste |
||
|
E 142 |
Green S |
100 |
(35) |
only fish paste and crustacean paste |
|
|
E 150a-d |
Caramels |
quantum satis |
only fish paste and crustacean paste |
||
|
E 151 |
Brilliant Black BN, Black BN |
100 |
(35) |
only fish paste and crustacean paste |
|
|
E 153 |
Vegetable carbon |
quantum satis |
only fish paste and crustacean paste |
||
|
E 160a |
Carotenes |
quantum satis |
only fish paste and crustacean paste |
||
|
E 160c |
Paprika extract, capsanthin, capsorubin |
quantum satis |
only fish paste and crustacean paste |
||
|
E 160e |
Beta-apo-8′-carotenal (C 30) |
100 |
(35) |
only fish paste and crustacean paste |
|
|
E 161b |
Lutein |
100 |
(35) |
only fish paste and crustacean paste |
|
|
E 162 |
Beetroot Red, betanin |
quantum satis |
only fish paste and crustacean paste |
||
|
E 163 |
Anthocyanins |
quantum satis |
only fish paste and crustacean paste |
||
|
E 170 |
Calcium carbonate |
quantum satis |
only fish paste and crustacean paste |
||
|
E 171 |
Titanium dioxide |
quantum satis |
only fish paste and crustacean paste |
||
|
E 172 |
Iron oxides and hydroxides |
quantum satis |
only fish paste and crustacean paste |
||
|
E 100 |
Curcumin |
250 |
(36) |
only precooked crustacean |
|
|
E 101 |
Riboflavins |
quantum satis |
only precooked crustacean |
||
|
E 102 |
Tartrazine |
250 |
(36) |
only precooked crustacean |
|
|
E 110 |
Sunset Yellow FCF/Orange Yellow S |
250 |
(36) |
only precooked crustacean |
|
|
E 120 |
Cochineal, Carminic acid, Carmines |
250 |
(36) |
only precooked crustacean |
|
|
E 122 |
Azorubine, Carmoisine |
250 |
(36) |
only precooked crustacean |
|
|
E 124 |
Ponceau 4R, Cochineal Red A |
250 |
(36) |
only precooked crustacean |
|
|
E 129 |
Allura Red AG |
250 |
(36) |
only precooked crustacean |
|
|
E 140 |
Chlorophylls, Chlorophyllins |
quantum satis |
only precooked crustacean |
||
|
E 141 |
Copper complexes of chlorophylls and chlorophyllins |
quantum satis |
only precooked crustacean |
||
|
E 142 |
Green S |
250 |
(36) |
only precooked crustacean |
|
|
E 150a-d |
Caramels |
quantum satis |
only precooked crustacean |
||
|
E 151 |
Brilliant Black BN, Black BN |
250 |
(36) |
only precooked crustacean |
|
|
E 153 |
Vegetable carbon |
quantum satis |
only precooked crustacean |
||
|
E 155 |
Brown HT |
quantum satis |
only precooked crustacean |
||
|
E 160a |
Carotenes |
quantum satis |
only precooked crustacean |
||
|
E 160c |
Paprika extract, capsanthin, capsorubin |
quantum satis |
only precooked crustacean |
||
|
E 160e |
Beta-apo-8′-carotenal (C 30) |
250 |
(36) |
only precooked crustacean |
|
|
E 161b |
Lutein |
250 |
(36) |
only precooked crustacean |
|
|
E 162 |
Beetroot Red, betanin |
quantum satis |
only precooked crustacean |
||
|
E 163 |
Anthocyanins |
quantum satis |
only precooked crustacean |
||
|
E 171 |
Titanium dioxide |
quantum satis |
only precooked crustacean |
||
|
E 100 |
Curcumin |
quantum satis |
only smoked fish |
||
|
E 101 |
Riboflavins |
quantum satis |
only smoked fish |
||
|
E 102 |
Tartrazine |
100 |
(37) |
only smoked fish |
|
|
E 110 |
Sunset Yellow FCF/Orange Yellow S |
100 |
(37) |
only smoked fish |
|
|
E 120 |
Cochineal, Carminic acid, Carmines |
100 |
(37) |
only smoked fish |
|
|
E 124 |
Ponceau 4R, Cochineal Red A |
100 |
(37) |
only smoked fish |
|
|
E 141 |
Copper complexes of chlorophylls and chlorophyllins |
quantum satis |
only smoked fish |
||
|
E 151 |
Brilliant Black BN, Black BN |
100 |
(37) |
only smoked fish |
|
|
E 153 |
Vegetable carbon |
quantum satis |
only smoked fish |
||
|
E 160a |
Carotenes |
quantum satis |
only smoked fish |
||
|
E 160b |
Annatto, Bixin, Norbixin |
10 |
only smoked fish |
||
|
E 160c |
Paprika extract, capsanthin, capsorubin |
quantum satis |
only smoked fish |
||
|
E 160e |
Beta-apo-8′-carotenal (C 30) |
100 |
(37) |
only smoked fish |
|
|
E 171 |
Titanium dioxide |
quantum satis |
|||
|
E 172 |
Iron oxides and hydroxides |
quantum satis |
|||
|
E 163 |
Anthocyanins |
quantum satis |
(37) |
only smoked fish |
|
|
E 160d |
Lycopene |
10 |
only salmon substitute |
||
|
E 160d |
Lycopene |
30 |
only fish and crustacean paste, pre-cooked crustaceans, surimi, smoked fish |
||
|
E 200-203 |
Sorbic acid — sorbates |
1 000 |
(1) (2) |
aspic |
|
|
E 200-213 |
Sorbic acid — sorbates; Benzoic acid — benzoates |
200 |
(1) (2) |
only salted, dried fish |
|
|
E 200-213 |
Sorbic acid — sorbates; Benzoic acid — benzoates |
2 000 |
(1) (2) |
only semi-preserved fish and fisheries products including crustaceans, molluscs, surimi and fish/crustacean paste; cooked crustaceans and molluscs |
|
|
E 200-213 |
Sorbic acid — sorbates; Benzoic acid — benzoates |
6 000 |
only cooked Crangon crangon and Crangon vulgaris |
||
|
E 210-213 |
Benzoic acid — benzoates |
1 000 |
(1) (2) |
only cooked crustaceans and molluscs |
|
|
E 220-228 |
Sulphur dioxide — sulphites |
50 |
(3) (10) |
only cooked crustaceans and cephalopods |
|
|
E 220-228 |
Sulphur dioxide — sulphites |
135 |
(3) (10) |
only cooked crustaceans of the Penaeidae, Solenoceridae and Aristaeidae family up to 80 units |
|
|
E 220-228 |
Sulphur dioxide — sulphites |
180 |
(3) (10) |
only cooked crustaceans of the Penaeidae, Solenoceridae and Aristaeidae family between 80 and 120 units |
|
|
E 220-228 |
Sulphur dioxide — sulphites |
200 |
(3) |
only dried salted fish of the ‘Gadidae’ species |
|
|
E 220-228 |
Sulphur dioxide — sulphites |
270 |
(3) (10) |
only cooked crustaceans of the Penaeidae, Solenoceridae and Aristaeidae family over 120 units |
|
|
E 251-252 |
Nitrates |
500 |
only pickled herring and sprat |
||
|
E 315 |
Erythorbic acid |
1 500 |
(9) |
only preserved and semi-preserved fish products |
|
|
E 316 |
Sodium erythorbate |
1 500 |
(9) |
only preserved and semi-preserved fish products |
|
|
E 392 |
Extracts of rosemary |
150 |
(41) (46) |
||
|
E 950 |
Acesulfame K |
200 |
only sweet-sour preserves and semi-preserves of fish and marinades of fish, crustaceans and molluscs |
||
|
E 951 |
Aspartame |
300 |
only sweet-sour preserves and semi-preserves of fish and marinades of fish, crustaceans and molluscs |
||
|
E 954 |
Saccharin and its Na, K and Ca salts |
160 |
only sweet-sour preserves and semi-preserves of fish and marinades of fish, crustaceans and molluscs |
||
|
E 955 |
Sucralose |
120 |
only sweet-sour preserves and semi-preserves of fish and marinades of fish, crustaceans and molluscs |
||
|
E 959 |
Neohesperidine DC |
30 |
only sweet-sour preserves and semi-preserves of fish and marinades of fish, crustaceans and molluscs |
||
|
E 960 |
Steviol glycosides |
200 |
(60) |
only sweet-sour preserves and semi preserves of fish and marinades of fish, crustaceans and molluscs |
|
|
E 961 |
Neotame |
10 |
only sweet-sour preserves and semi-preserves of fish and marinades of fish, crustaceans and molluscs |
||
|
E 962 |
Salt of aspartame-acesulfame |
200 |
(11)a |
only sweet-sour preserves and semi-preserves of fish and marinades of fish, crustaceans and molluscs |
|
|
E 338-452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates |
1 000 |
(1) (4) |
only canned crustaceans products; surimi and similar products |
|
|
E 338-452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates |
5 000 |
(1) (4) |
only fish and crustacean paste and in processed frozen and deep-frozen molluscs and crustaceans |
|
|
E 385 |
Calcium disodium ethylene diamine tetra-acetate (Calcium disodium EDTA) |
75 |
only canned and bottled fish, crustaceans and molluscs |
||
|
(1): The additives may be added individually or in combination |
|||||
|
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid |
|||||
|
(3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present |
|||||
|
(4): The maximum level is expressed as P2O5 |
|||||
|
(9): E 315 and E 316 are authorised individually or in combination, maximum limit is expressed as erythorbic acid |
|||||
|
(10): Maximum limits in edible parts |
|||||
|
(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent |
|||||
|
(35): Maximum individually or for the combination of E 102, E 104, E 110, E 120, E 122, E 124, E 142, E 151, E 160e, E 161b |
|||||
|
(36): Maximum individually or for the combination of E 102, E 110, E 120, E 122, E 124, E 129, E 142, E 151, E 160e, E 161b |
|||||
|
(37): Maximum individually or for the combination of E 102, E 110, E 120, E 124, E 151, E 160e |
|||||
|
(41): Expressed on fat basis |
|||||
|
(46): As the sum of carnosol and carnosic acid |
|||||
|
(60): Expressed as steviol equivalents |
|||||
|
09.3 |
Fish roe |
||||
|
Group I |
Additives |
only processed fish roe |
|||
|
Group II |
Colours at quantum satis |
quantum satis |
except Sturgeons’ eggs (Caviar) |
||
|
Group III |
Colours with combined maximum limit |
300 |
except Sturgeons’ eggs (Caviar) |
||
|
E 123 |
Amaranth |
30 |
except Sturgeons’ eggs (Caviar) |
||
|
E 160d |
Lycopene |
30 |
except Sturgeons’ eggs (Caviar) |
||
|
E 200-213 |
Sorbic acid — sorbates; Benzoic acid — benzoates |
2 000 |
(1) (2) |
only semi-preserved fish products including fish roe products |
|
|
E 284 |
Boric acid |
4 000 |
(54) |
only Sturgeons’ eggs (Caviar) |
|
|
E 285 |
Sodium tetraborate (borax) |
4 000 |
(54) |
only Sturgeons’ eggs (Caviar) |
|
|
E 315 |
Erythorbic acid |
1 500 |
(9) |
only preserved and semi-preserved fish products |
|
|
E 316 |
Sodium erythorbate |
1 500 |
(9) |
only preserved and semi-preserved fish products |
|
|
(1): The additives may be added individually or in combination |
|||||
|
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid |
|||||
|
(9): E 315 and E 316 are authorised individually or in combination, maximum limit is expressed as erythorbic acid |
|||||
|
(54): Expressed as boric acid |
|||||
|
10 |
Eggs and egg products |
||||
|
10.1 |
Unprocessed eggs |
||||
|
The food colours listed in Annex II, part B 1 may be used for the decorative colouring of egg shells or for the stamping of egg shells as provided in Regulation (EC) No 589/2008 |
|||||
|
10.2 |
Processed eggs and egg products |
||||
|
The food colours listed in part B 1 of this Annex may be used for the decorative colouring of egg shells |
|||||
|
Group I |
Additives |
||||
|
E 1505 |
Triethyl citrate |
quantum satis |
only dried egg white |
||
|
E 200-203 |
Sorbic acid — sorbates |
1 000 |
(1) (2) |
only dehydrated and concentrated frozen and deep frozen egg products |
|
|
E 200-213 |
Sorbic acid — sorbates; Benzoic acid — benzoates |
5 000 |
(1) (2) |
only liquid egg (white, yolk or whole egg) |
|
|
E 234 |
Nisin |
6,25 |
only pasteurised liquid egg (white, yolk or whole egg) |
||
|
E 338-452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates |
10 000 |
(1) (4) |
only liquid egg (white, yolk or whole egg) |
|
|
E 392 |
Extracts of rosemary |
200 |
(46) |
||
|
E 426 |
Soybean hemicellulose |
10 000 |
only dehydrated and concentrated frozen and deep frozen egg products |
||
|
E 475 |
Polyglycerol esters of fatty acids |
1 000 |
|||
|
E 520-523 |
Aluminium sulphates |
30 |
(1) (38) |
only egg white |
|
|
E 1505 |
Triethyl citrate |
quantum satis |
|||
|
(1): The additives may be added individually or in combination |
|||||
|
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid |
|||||
|
(4): The maximum level is expressed as P2O5 |
|||||
|
(38): Expressed as aluminium |
|||||
|
(46): As the sum of carnosol and carnosic acid |
|||||
|
11 |
Sugars, syrups, honey and table-top sweeteners |
||||
|
11.1 |
Sugars and syrups as defined by Directive 2001/111/EC |
||||
|
E 220-228 |
Sulphur dioxide — sulphites |
10 |
(3) |
only sugars, except glucose syrup |
|
|
E 220-228 |
Sulphur dioxide — sulphites |
20 |
(3) |
only glucose syrup, whether or not dehydrated |
|
|
E 338-452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates |
10 000 |
(4) |
only dried powdered foods |
|
|
E 551-559 |
Silicon dioxide — silicates |
quantum satis |
(1) |
only foods in tablet and coated tablet form |
|
|
E 551-559 |
Silicon dioxide — silicates |
10 000 |
(1) |
only dried powdered foods |
|
|
(1): The additives may be added individually or in combination |
|||||
|
(3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present |
|||||
|
(4): The maximum level is expressed as P2O5 |
|||||
|
11.2 |
Other sugars and syrups |
||||
|
Group I |
Additives |
||||
|
E 220-228 |
Sulphur dioxide — sulphites |
40 |
(3) |
||
|
E 220-228 |
Sulphur dioxide — sulphites |
70 |
(3) |
only treacle and molasses |
|
|
(3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present |
|||||
|
11.3 |
Honey as defined in Directive 2001/110/EC |
||||
|
11.4 |
Table-top sweeteners |
||||
|
11.4.1 |
Table-top sweeteners in liquid form |
||||
|
Group IV |
Polyols |
quantum satis |
|||
|
E 950 |
Acesulfame K |
quantum satis |
|||
|
E 951 |
Aspartame |
quantum satis |
|||
|
E 952 |
Cyclamic acid and its Na and Ca salts |
quantum satis |
|||
|
E 954 |
Saccharin and its Na, K and Ca salts |
quantum satis |
|||
|
E 955 |
Sucralose |
quantum satis |
|||
|
E 957 |
Thaumatin |
quantum satis |
|||
|
E 959 |
Neohesperidine DC |
quantum satis |
|||
|
E 960 |
Steviol glycosides |
QS |
(60) |
||
|
E 961 |
Neotame |
quantum satis |
|||
|
E 962 |
Salt of aspartame-acesulfame |
quantum satis |
|||
|
E 200-219 |
Sorbic acid — sorbates; Benzoic acid — benzoates; p-hydroxybenzoates |
500 |
(1) (2) |
only if the water content higher than 75 % |
|
|
E 330 |
Citric acid |
quantum satis |
|||
|
E 331 |
Sodium citrates |
quantum satis |
|||
|
E 407 |
Carrageenan |
quantum satis |
|||
|
E 410 |
Locust bean gum |
quantum satis |
|||
|
E 412 |
Guar gum |
quantum satis |
|||
|
E 413 |
Tragacanth |
quantum satis |
|||
|
E 414 |
Gum arabic (acacia gum) |
quantum satis |
|||
|
E 415 |
Xanthan gum |
quantum satis |
|||
|
E 418 |
Gellan gum |
quantum satis |
|||
|
E 422 |
Glycerol |
quantum satis |
|||
|
E 440 |
Pectins |
quantum satis |
|||
|
E 460(i) |
Microcrystalline cellulose |
quantum satis |
|||
|
E 463 |
Hydroxypropyl cellulose |
quantum satis |
|||
|
E 464 |
Hydroxypropyl methyl cellulose |
quantum satis |
|||
|
E 465 |
Ethyl methyl cellulose |
quantum satis |
|||
|
E 466 |
Carboxy methyl cellulose |
quantum satis |
|||
|
E 500 |
Sodium carbonates |
quantum satis |
|||
|
E 501 |
Potassium carbonates |
quantum satis |
|||
|
E 575 |
Glucono-delta-lactone |
quantum satis |
|||
|
E 640 |
Glycine and its sodium salt |
quantum satis |
|||
|
(1): The additives may be added individually or in combination |
|||||
|
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid |
|||||
|
(60): Expressed as steviol equivalents |
|||||
|
11.4.2 |
Table-top sweeteners in powder form |
||||
|
Group IV |
Polyols |
quantum satis |
|||
|
E 950 |
Acesulfame K |
quantum satis |
|||
|
E 951 |
Aspartame |
quantum satis |
|||
|
E 952 |
Cyclamic acid and its Na and Ca salts |
quantum satis |
|||
|
E 954 |
Saccharin and its Na, K and Ca salts |
quantum satis |
|||
|
E 955 |
Sucralose |
quantum satis |
|||
|
E 957 |
Thaumatin |
quantum satis |
|||
|
E 959 |
Neohesperidine DC |
quantum satis |
|||
|
E 960 |
Steviol glycosides |
QS |
(60) |
||
|
E 961 |
Neotame |
quantum satis |
|||
|
E 962 |
Salt of aspartame-acesulfame |
quantum satis |
|||
|
E 327 |
Calcium lactate |
quantum satis |
|||
|
E 330 |
Citric acid |
quantum satis |
|||
|
E 331 |
Sodium citrates |
quantum satis |
|||
|
E 336 |
Potassium tartrates |
quantum satis |
|||
|
E 341 |
Calcium phosphates |
quantum satis |
|||
|
E 407 |
Carrageenan |
quantum satis |
|||
|
E 410 |
Locust bean gum |
quantum satis |
|||
|
E 412 |
Guar gum |
quantum satis |
|||
|
E 413 |
Tragacanth |
quantum satis |
|||
|
E 414 |
Gum arabic (acacia gum) |
quantum satis |
|||
|
E 415 |
Xanthan gum |
quantum satis |
|||
|
E 418 |
Gellan gum |
quantum satis |
|||
|
E 440 |
Pectins |
quantum satis |
|||
|
E 460 |
Cellulose |
quantum satis |
|||
|
E 461 |
Methyl cellulose |
quantum satis |
|||
|
E 463 |
Hydroxypropyl cellulose |
quantum satis |
|||
|
E 464 |
Hydroxypropyl methyl cellulose |
quantum satis |
|||
|
E 465 |
Ethyl methyl cellulose |
quantum satis |
|||
|
E 466 |
Carboxy methyl cellulose |
quantum satis |
|||
|
E 468 |
Cross-linked sodium carboxy methyl cellulose |
50 000 |
|||
|
E 500 |
Sodium carbonates |
quantum satis |
|||
|
E 501 |
Potassium carbonates |
quantum satis |
|||
|
E 551-559 |
Silicon dioxide — silicates |
10 000 |
(1) |
||
|
E 575 |
Glucono-delta-lactone |
quantum satis |
|||
|
E 576 |
Sodium gluconate |
quantum satis |
|||
|
E 577 |
Potassium gluconate |
quantum satis |
|||
|
E 578 |
Calcium gluconate |
quantum satis |
|||
|
E 640 |
Glycine and its sodium salt |
quantum satis |
|||
|
E 1200 |
Polydextrose |
quantum satis |
|||
|
E 1521 |
Polyethylene glycol |
quantum satis |
|||
|
(1): The additives may be added individually or in combination |
|||||
|
(60): Expressed as steviol equivalents |
|||||
|
11.4.3 |
Table-top sweeteners in tablets |
||||
|
Group IV |
Polyols |
quantum satis |
|||
|
E 950 |
Acesulfame K |
quantum satis |
|||
|
E 951 |
Aspartame |
quantum satis |
|||
|
E 952 |
Cyclamic acid and its Na and Ca salts |
quantum satis |
|||
|
E 954 |
Saccharin and its Na, K and Ca salts |
quantum satis |
|||
|
E 955 |
Sucralose |
quantum satis |
|||
|
E 957 |
Thaumatin |
quantum satis |
|||
|
E 959 |
Neohesperidine DC |
quantum satis |
|||
|
E 960 |
Steviol glycosides |
QS |
(60) |
||
|
E 961 |
Neotame |
quantum satis |
|||
|
E 962 |
Salt of aspartame-acesulfame |
quantum satis |
|||
|
E 296 |
Malic acid |
quantum satis |
|||
|
E 330 |
Citric acid |
quantum satis |
|||
|
E 331 |
Sodium citrates |
quantum satis |
|||
|
E 334 |
Tartaric acid (L(+)-) |
quantum satis |
|||
|
E 336 |
Potassium tartrates |
quantum satis |
|||
|
E 414 |
Gum arabic (acacia gum) |
quantum satis |
|||
|
E 440 |
Pectins |
quantum satis |
|||
|
E 460 |
Cellulose |
quantum satis |
|||
|
E 460(i) |
Microcrystalline cellulose |
quantum satis |
|||
|
E 460(ii) |
Powdered cellulose |
quantum satis |
|||
|
E 461 |
Methyl cellulose |
quantum satis |
|||
|
E 463 |
Hydroxypropyl cellulose |
quantum satis |
|||
|
E 464 |
Hydroxypropyl methyl cellulose |
quantum satis |
|||
|
E 465 |
Ethyl methyl cellulose |
quantum satis |
|||
|
E 466 |
Carboxy methyl cellulose |
quantum satis |
|||
|
E 468 |
Cross-linked sodium carboxy methyl cellulose |
50 000 |
|||
|
E 470a |
Sodium, potassium and calcium salts of fatty acids |
quantum satis |
|||
|
E 470b |
Magnesium salts of fatty acids |
quantum satis |
|||
|
E 471 |
Mono- and diglycerides of fatty acids |
quantum satis |
|||
|
E 500 |
Sodium carbonates |
quantum satis |
|||
|
E 501 |
Potassium carbonates |
quantum satis |
|||
|
E 551-559 |
Silicon dioxide — silicates |
quantum satis |
|||
|
E 575 |
Glucono-delta-lactone |
quantum satis |
|||
|
E 576 |
Sodium gluconate |
quantum satis |
|||
|
E 577 |
Potassium gluconate |
quantum satis |
|||
|
E 578 |
Calcium gluconate |
quantum satis |
|||
|
E 640 |
Glycine and its sodium salt |
quantum satis |
|||
|
E 1200 |
Polydextrose |
quantum satis |
|||
|
E 1201 |
Polyvinylpyrrolidone |
quantum satis |
|||
|
E 1202 |
Polyvinylpolypyrrolidone |
quantum satis |
|||
|
E 1521 |
Polyethylene glycol |
quantum satis |
|||
|
(60): Expressed as steviol equivalents |
|||||
|
12 |
Salts, spices, soups, sauces, salads and protein products |
||||
|
12.1 |
Salt and salt substitutes |
||||
|
12.1.1 |
Salt |
||||
|
E 170 |
Calcium carbonate |
quantum satis |
|||
|
E 338-452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates |
10 000 |
(1) (4) |
||
|
E 535-538 |
Ferrocyanides |
20 |
(1) (57) |
||
|
E 500 |
Sodium carbonates |
quantum satis |
|||
|
E 504 |
Magnesium carbonates |
quantum satis |
|||
|
E 511 |
Magnesium chloride |
quantum satis |
only sea-salt |
||
|
E 530 |
Magnesium oxide |
quantum satis |
|||
|
E 551-559 |
Silicon dioxide — silicates |
10 000 |
|||
|
(1): The additives may be added individually or in combination |
|||||
|
(4): The maximum level is expressed as P2O5 |
|||||
|
(57): The maximum level is expressed as anhydrous potassium ferrocyanide |
|||||
|
12.1.2 |
Salt substitutes |
||||
|
Group I |
Additives |
||||
|
E 338-452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates |
10 000 |
(1) (4) |
||
|
E 535-538 |
Ferrocyanides |
20 |
(1) (57) |
||
|
E 551-559 |
Silicon dioxide — silicates |
20 000 |
|||
|
E 620-625 |
Glutamic acid — glutamates |
quantum satis |
|||
|
E 626-635 |
Ribonucleotides |
quantum satis |
|||
|
(1): The additives may be added individually or in combination |
|||||
|
(4): The maximum level is expressed as P2O5 |
|||||
|
(57): The maximum level is expressed as anhydrous potassium ferrocyanide |
|||||
|
12.2 |
Herbs, spices, seasonings |
||||
|
12.2.1 |
Herbs and spices |
||||
|
E 220-228 |
Sulphur dioxide — sulphites |
150 |
(3) |
only cinnamon (Cinnamomum ceylanicum) |
|
|
E 460 |
Cellulose |
quantum satis |
only when dried |
||
|
E 470a |
Sodium, potassium and calcium salts of fatty acids |
quantum satis |
only when dried |
||
|
(3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present |
|||||
|
12.2.2 |
Seasonings and condiments |
||||
|
Group I |
Additives |
||||
|
Group II |
Colours at quantum satis |
quantum satis |
only seasonings, for example curry powder, tandoori |
||
|
Group III |
Colours with combined maximum limit |
500 |
only seasonings, for example curry powder, tandoori |
||
|
E 160d |
Lycopene |
50 |
|||
|
E 200-213 |
Sorbic acid — sorbates; Benzoic acid — benzoates |
1 000 |
(1) (2) |
||
|
E 220-228 |
Sulphur dioxide — sulphites |
200 |
(3) |
only citrus-juice-based seasonings |
|
|
E 310-321 |
Gallates, TBHQ, BHA and BHT |
200 |
(1) (13) |
||
|
E 392 |
Extracts of rosemary |
200 |
(41) (46) |
||
|
E 551-559 |
Silicon dioxide — silicates |
30 000 |
(1) |
only seasoning |
|
|
E 620-625 |
Glutamic acid — glutamates |
quantum satis |
|||
|
E 626-635 |
Ribonucleotides |
quantum satis |
|||
|
(1): The additives may be added individually or in combination |
|||||
|
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid |
|||||
|
(3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present |
|||||
|
(13): Maximum limit expressed on fat |
|||||
|
(41): Expressed on fat basis |
|||||
|
(46): As the sum of carnosol and carnosic acid |
|||||
|
12.3 |
Vinegars |
||||
|
Group I |
Additives |
||||
|
E 150a-d |
Caramels |
quantum satis |
|||
|
E 220-228 |
Sulphur dioxide — sulphites |
170 |
(3) |
only fermentation vinegar |
|
|
(3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present |
|||||
|
12.4 |
Mustard |
||||
|
Group I |
Additives |
||||
|
Group II |
Colours at quantum satis |
quantum satis |
|||
|
Group III |
Colours with combined maximum limit |
300 |
|||
|
Group IV |
Polyols |
quantum satis |
|||
|
E 200-213 |
Sorbic acid — sorbates; Benzoic acid — benzoates |
1 000 |
(1) (2) |
||
|
E 220-228 |
Sulphur dioxide — sulphites |
250 |
(3) |
excluding Dijon mustard |
|
|
E 220-228 |
Sulphur dioxide — sulphites |
500 |
(3) |
only Dijon mustard |
|
|
E 392 |
Extracts of rosemary |
100 |
(41) (46) |
||
|
E 950 |
Acesulfame K |
350 |
|||
|
E 951 |
Aspartame |
350 |
|||
|
E 954 |
Saccharin and its Na, K and Ca salts |
320 |
(52) |
||
|
E 955 |
Sucralose |
140 |
|||
|
E 959 |
Neohesperidine DC |
50 |
|||
|
E 961 |
Neotame |
12 |
|||
|
E 962 |
Salt of aspartame-acesulfame |
350 |
(11)b (49) (50) |
||
|
(1): The additives may be added individually or in combination |
|||||
|
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid |
|||||
|
(3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present |
|||||
|
(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent |
|||||
|
(41): Expressed on fat basis |
|||||
|
(49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) |
|||||
|
(50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 |
|||||
|
(52): Maximum usable levels are expressed in free imide |
|||||
|
(46): As the sum of carnosol and carnosic acid |
|||||
|
12.5 |
Soups and broths |
||||
|
Group I |
Additives |
||||
|
Group II |
Colours at quantum satis |
quantum satis |
|||
|
Group III |
Colours with combined maximum limit |
50 |
|||
|
E 160d |
Lycopene |
20 |
|||
|
E 200-213 |
Sorbic acid — sorbates; Benzoic acid — benzoates |
500 |
(1) (2) |
only liquid soups and broths (excluding canned) |
|
|
E 310-320 |
Gallates, TBHQ and BHA |
200 |
(1) (13) |
only dehydrated soups and broths |
|
|
E 338-452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates |
3 000 |
(1) (4) |
||
|
E 363 |
Succinic acid |
5 000 |
|||
|
E 392 |
Extracts of rosemary |
50 |
(46) |
||
|
E 427 |
Cassia gum |
2 500 |
only dehydrated soups and broths |
||
|
E 432-436 |
Polysorbates |
1 000 |
(1) |
only soups |
|
|
E 473-474 |
Sucrose esters of fatty acids — sucroglycerides |
2 000 |
(1) |
||
|
E 900 |
Dimethyl polysiloxane |
10 |
|||
|
E 950 |
Acesulfame K |
110 |
only energy-reduced soups |
||
|
E 951 |
Aspartame |
110 |
only energy-reduced soups |
||
|
E 954 |
Saccharin and its Na, K and Ca salts |
110 |
(52) |
only energy-reduced soups |
|
|
E 955 |
Sucralose |
45 |
only energy-reduced soups |
||
|
E 959 |
Neohesperidine DC |
50 |
only energy-reduced soups |
||
|
E 960 |
Steviol glycosides |
40 |
(60) |
only energy-reduced soups |
|
|
E 961 |
Neotame |
5 |
only energy-reduced soups |
||
|
E 962 |
Salt of aspartame-acesulfame |
110 |
(11)b (49) (50) |
only energy-reduced soups |
|
|
(1): The additives may be added individually or in combination |
|||||
|
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid |
|||||
|
(4): The maximum level is expressed as P2O5 |
|||||
|
(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent |
|||||
|
(49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) |
|||||
|
(50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 |
|||||
|
(52): Maximum usable levels are expressed in free imide |
|||||
|
(13): Maximum limit expressed on fat |
|||||
|
(46): As the sum of carnosol and carnosic acid |
|||||
|
(60): Expressed as steviol equivalents |
|||||
|
12.6 |
Sauces |
||||
|
Group I |
Additives |
||||
|
Group II |
Colours at quantum satis |
quantum satis |
excluding tomato-based sauces |
||
|
Group III |
Colours with combined maximum limit |
500 |
including pickles, relishes, chutney and piccalilli; excluding tomato-based sauces |
||
|
Group IV |
Polyols |
quantum satis |
|||
|
E 160d |
Lycopene |
50 |
excluding tomato-based sauces |
||
|
E 200-203 |
Sorbic acid — sorbates |
2 000 |
(1) (2) |
only emulsified sauces with a fat content of less than 60 % |
|
|
E 200-203 |
Sorbic acid — sorbates |
1 000 |
(1) (2) |
only emulsified sauces with a fat content of 60 % or more |
|
|
E 200-213 |
Sorbic acid — sorbates; Benzoic acid — benzoates |
1 000 |
(1) (2) |
only emulsified sauces with a fat content of 60 % or more; non-emulsified sauces |
|
|
E 200-213 |
Sorbic acid — sorbates; Benzoic acid — benzoates |
2 000 |
(1) (2) |
only emulsified sauces with a fat content of less than 60 % |
|
|
E 210-213 |
Benzoic acid — benzoates |
1 000 |
(1) (2) |
only emulsified sauces with a fat content of less than 60 % |
|
|
E 210-213 |
Benzoic acid — benzoates |
500 |
(1) (2) |
only emulsified sauces with a fat content of 60 % or more |
|
|
E 310-320 |
Gallates, TBHQ and BHA |
200 |
(1) (13) |
||
|
E 338-452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates |
5 000 |
(1) (4) |
||
|
E 385 |
Calcium disodium ethylene diamine tetra-acetate (Calcium disodium EDTA) |
75 |
only emulsified sauces |
||
|
E 392 |
Extracts of rosemary |
100 |
(41) (46) |
||
|
E 427 |
Cassia gum |
2 500 |
|||
|
E 405 |
Propane-1, 2-diol alginate |
8 000 |
|||
|
E 416 |
Karaya gum |
10 000 |
only emulsified sauces |
||
|
E 426 |
Soybean hemicellulose |
30 000 |
only emulsified sauces |
||
|
E 432-436 |
Polysorbates |
5 000 |
(1) |
only emulsified sauces |
|
|
E 473-474 |
Sucrose esters of fatty acids — sucroglycerides |
10 000 |
(1) |
||
|
E 476 |
Polyglycerol polyricinoleate |
4 000 |
only dressings |
||
|
E 491-495 |
Sorbitan esters |
5 000 |
(1) |
only emulsified sauces |
|
|
E 950 |
Acesulfame K |
350 |
|||
|
E 951 |
Aspartame |
350 |
|||
|
E 954 |
Saccharin and its Na, K and Ca salts |
160 |
(52) |
||
|
E 955 |
Sucralose |
450 |
|||
|
E 959 |
Neohesperidine DC |
50 |
|||
|
E 960 |
Steviol glycosides |
120 |
(60) |
except soy-bean sauce (fermented and non-fermented) |
|
|
E 960 |
Steviol glycosides |
175 |
(60) |
only soy-bean sauce (fermented and non-fermented) |
|
|
E 961 |
Neotame |
12 |
|||
|
E 961 |
Neotame |
2 |
only as flavour enhancer |
||
|
E 962 |
Salt of aspartame-acesulfame |
350 |
(11)b (49) (50) |
||
|
(1): The additives may be added individually or in combination |
|||||
|
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid |
|||||
|
(4): The maximum level is expressed as P2O5 |
|||||
|
(41): Expressed on fat basis |
|||||
|
(49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) |
|||||
|
(50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 |
|||||
|
(52): Maximum usable levels are expressed in free imide |
|||||
|
(13): Maximum limit expressed on fat |
|||||
|
(46): As the sum of carnosol and carnosic acid |
|||||
|
(60): Expressed as steviol equivalents |
|||||
|
12.7 |
Salads and savoury-based sandwich spreads |
||||
|
Group I |
Additives |
||||
|
Group II |
Colours at quantum satis |
quantum satis |
|||
|
E 200-213 |
Sorbic acid — sorbates; Benzoic acid — benzoates |
1 500 |
(1) (2) |
||
|
E 950 |
Acesulfame K |
350 |
only Feinkostsalat |
||
|
E 951 |
Aspartame |
350 |
only Feinkostsalat |
||
|
E 954 |
Saccharin and its Na, K and Ca salts |
160 |
(52) |
only Feinkostsalat |
|
|
E 955 |
Sucralose |
140 |
only Feinkostsalat |
||
|
E 959 |
Neohesperidine DC |
50 |
only Feinkostsalat |
||
|
E 961 |
Neotame |
12 |
only Feinkostsalat |
||
|
E 962 |
Salt of aspartame-acesulfame |
350 |
(11)b (49) (50) |
only Feinkostsalat |
|
|
(1): The additives may be added individually or in combination |
|||||
|
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid |
|||||
|
(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent |
|||||
|
(49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) |
|||||
|
(50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 |
|||||
|
(52): Maximum usable levels are expressed in free imide |
|||||
|
12.8 |
Yeast and yeast products |
||||
|
Group I |
Additives |
||||
|
E 491-495 |
Sorbitan esters |
quantum satis |
only dry yeast and yeast for baking |
||
|
12.9 |
Protein products, excluding products covered in category 1.8 |
||||
|
Group I |
Additives |
||||
|
Group II |
Colours at quantum satis |
quantum satis |
|||
|
Group III |
Colours with combined maximum limit |
100 |
only meat and fish analogues based on vegetable proteins |
||
|
E 160d |
Lycopene |
30 |
only meat and fish analogues based on vegetable proteins |
||
|
E 200-203 |
Sorbic acid — sorbates |
2 000 |
(1) (2) |
only analogues of meat, fish, crustaceans and cephalopods and cheese based on protein |
|
|
E 220-228 |
Sulphur dioxide — sulphites |
200 |
(3) |
only analogues of meat, fish, crustaceans and cephalopods |
|
|
E 220-228 |
Sulphur dioxide — sulphites |
50 |
(3) |
only gelatine |
|
|
E 338-452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates |
20 000 |
(1) (4) |
only vegetable protein drinks |
|
|
E 959 |
Neohesperidine DC |
5 |
only vegetable protein products, only as flavour enhancer |
||
|
(1): The additives may be added individually or in combination |
|||||
|
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid |
|||||
|
(3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present |
|||||
|
(4): The maximum level is expressed as P2O5 |
|||||
|
13 |
Foods intended for particular nutritional uses as defined by Directive 2009/39/EC |
||||
|
13.1 |
Foods for infants and young children |
||||
|
INTRODUCTION PART, APPLIES TO ALL SUBCATEGORIES |
|||||
|
The maximum levels of use indicated refer to foods ready for consumption prepared following manufacturers’ instructions |
|||||
|
E 307, E 325, E 330, E 331, E 332, E 333, E 338, E 340, E 410, E472c and E 1450 shall be used in conformity with the limits set in the Annexes to Directive 2006/141/EC |
|||||
|
13.1.1 |
Infant formulae as defined by Directive 2006/141/EC |
||||
|
Note: For the manufacture of acidified milks, non-pathogenic L(+)-lactic acid producing cultures may be used |
|||||
|
E 270 |
Lactic acid |
quantum satis |
only L(+)-form |
||
|
E 304(i) |
L-ascorbyl palmitate |
10 |
|||
|
E 306 |
Tocopherol-rich extract |
10 |
(16) |
||
|
E 307 |
Alpha-tocopherol |
10 |
(16) |
||
|
E 308 |
Gamma-tocopherol |
10 |
(16) |
||
|
E 309 |
Delta-tocopherol |
10 |
(16) |
||
|
E 322 |
Lecithins |
1 000 |
(14) |
||
|
E 330 |
Citric acid |
quantum satis |
|||
|
E 331 |
Sodium citrates |
2 000 |
(43) |
||
|
E 332 |
Potassium citrates |
(43) |
|||
|
E 338 |
Phosphoric acid |
1 000 |
(4) (44) |
||
|
E 339 |
Sodium phosphates |
1 000 |
(4) (15) |
||
|
E 340 |
Potassium phosphates |
(4) (15) |
|||
|
E 412 |
Guar gum |
1 000 |
only where the liquid product contains partially hydrolysed proteins |
||
|
E 471 |
Mono- and diglycerides of fatty acids |
4 000 |
(14) |
||
|
E 472c |
Citric acid esters of mono- and diglycerides of fatty acids |
7 500 |
(14) |
only when sold as powder |
|
|
E 472c |
Citric acid esters of mono- and diglycerides of fatty acids |
9 000 |
(14) |
only sold as liquid where the products contain partially hydrolysed proteins, peptides or amino acids |
|
|
E 473 |
Sucrose esters of fatty acids |
120 |
(14) |
only products containing hydrolysed proteins, peptides or amino acids |
|
|
(4): The maximum level is expressed as P2O5 |
|||||
|
(14): If more than one of the substances E 322, E 471, E 472c and E 473 are added to a foodstuff, the maximum level established for that foodstuff for each of those substances is lowered with that relative part as is present of the other substances together in that foodstuff |
|||||
|
(15): E 339 and E 340 are authorised individually or in combination and in conformity with the limits set in Directives 2006/141/EC, 2006/125/EC, 1999/21/EC |
|||||
|
(16): E 306, E 307, E 308 and E 309 are authorised individually or in combination |
|||||
|
(43): E 331 and E 332 are authorised individually or in combination and in conformity with the limits set in Directives 2006/141/EC, 2006/125/EC, 1999/21/EC |
|||||
|
(44): In conformity with the limits set in Directives 2006/141/EC, 2006/125/EC, 1999/21/EC |
|||||
|
13.1.2 |
Follow-on formulae as defined by Directive 2006/141/EC |
||||
|
Note: For the manufacture of acidified milks, non-pathogenic L(+)-lactic acid producing cultures may be used |
|||||
|
E 270 |
Lactic acid |
quantum satis |
only L(+)-form |
||
|
E 304(i) |
L-ascorbyl palmitate |
10 |
|||
|
E 306 |
Tocopherol-rich extract |
10 |
(16) |
||
|
E 307 |
Alpha-tocopherol |
10 |
(16) |
||
|
E 308 |
Gamma-tocopherol |
10 |
(16) |
||
|
E 309 |
Delta-tocopherol |
10 |
(16) |
||
|
E 322 |
Lecithins |
1 000 |
(14) |
||
|
E 330 |
Citric acid |
quantum satis |
|||
|
E 331 |
Sodium citrates |
2 000 |
(43) |
||
|
E 332 |
Potassium citrates |
quantum satis |
(43) |
||
|
E 338 |
Phosphoric acid |
(4) (44) |
|||
|
E 339 |
Sodium phosphates |
1 000 |
(4) (15) |
||
|
E 340 |
Potassium phosphates |
(4) (15) |
|||
|
E 407 |
Carrageenan |
300 |
(17) |
||
|
E 410 |
Locust bean gum |
1 000 |
(17) |
||
|
E 412 |
Guar gum |
1 000 |
(17) |
||
|
E 440 |
Pectins |
5 000 |
only acidified follow-on formulae |
||
|
E 471 |
Mono- and diglycerides of fatty acids |
4 000 |
(14) |
||
|
E 472c |
Citric acid esters of mono- and diglycerides of fatty acids |
7 500 |
(14) |
only when sold as powder |
|
|
E 472c |
Citric acid esters of mono- and diglycerides of fatty acids |
9 000 |
(14) |
only when sold as liquid where the products contain partially hydrolysed proteins, peptides or amino acids |
|
|
E 473 |
Sucrose esters of fatty acids |
120 |
(14) |
only products containing hydrolysed proteins, peptides or amino acids |
|
|
(4): The maximum level is expressed as P2O5 |
|||||
|
(14): If more than one of the substances E 322, E 471, E 472c and E 473 are added to a foodstuff, the maximum level established for that foodstuff for each of those substances is lowered with that relative part as is present of the other substances together in that foodstuff |
|||||
|
(15): E 339 and E 340 are authorised individually or in combination and in conformity with the limits set in Directives 2006/141/EC, 2006/125/EC, 1999/21/EC |
|||||
|
(16): E 306, E 307, E 308 and E 309 are authorised individually or in combination |
|||||
|
(17): If more than one of the substances E 407, E 410 and E 412 is added to a foodstuff, the maximum level established for that foodstuff for each of those substances is lowered with that relative part as is present of the other substances together in that foodstuff |
|||||
|
(43): E 331 and E 332 are authorised individually or in combination and in conformity with the limits set in Directives 2006/141/EC, 2006/125/EC, 1999/21/EC |
|||||
|
(44): In conformity with the limits set in Directives 2006/141/EC, 2006/125/EC, 1999/21/EC |
|||||
|
13.1.3 |
Processed cereal-based foods and baby foods for infants and young children as defined by Directive 2006/125/EC |
||||
|
E 170 |
Calcium carbonate |
quantum satis |
only processed cereal-based foods and baby foods, only for pH adjustment |
||
|
E 260 |
Acetic acid |
quantum satis |
only processed cereal-based foods and baby foods, only for pH adjustment |
||
|
E 261 |
Potassium acetate |
quantum satis |
only processed cereal-based foods and baby foods, only for pH adjustment |
||
|
E 262 |
Sodium acetates |
quantum satis |
only processed cereal-based foods and baby foods, only for pH adjustment |
||
|
E 263 |
Calcium acetate |
quantum satis |
only processed cereal-based foods and baby foods, only for pH adjustment |
||
|
E 270 |
Lactic acid |
quantum satis |
only processed cereal-based foods and baby foods, only for pH adjustment, L(+)-form only |
||
|
E 296 |
Malic acid |
quantum satis |
only processed cereal-based foods and baby foods, only for pH adjustment, L(+)-form only |
||
|
E 300 |
L-ascorbic acid |
200 |
(18) |
only fat-containing cereal-based foods including biscuits and rusks and baby foods |
|
|
E 301 |
Sodium L-ascorbate |
200 |
(18) |
only fat-containing cereal-based foods including biscuits and rusks and baby foods |
|
|
E 302 |
Calcium L-ascorbate |
200 |
(18) |
only fat-containing cereal-based foods including biscuits and rusks and baby foods |
|
|
E 304(i) |
L-ascorbyl palmitate |
100 |
(19) |
only fat-containing cereal-based foods including biscuits and rusks and baby foods |
|
|
E 306 |
Tocopherol-rich extract |
100 |
(19) |
only fat-containing cereal-based foods including biscuits and rusks and baby foods |
|
|
E 307 |
Alpha-tocopherol |
100 |
(19) |
only fat-containing cereal-based foods including biscuits and rusks and baby foods |
|
|
E 308 |
Gamma-tocopherol |
100 |
(19) |
only fat-containing cereal-based foods including biscuits and rusks and baby foods |
|
|
E 309 |
Delta-tocopherol |
100 |
(19) |
only fat-containing cereal-based foods including biscuits and rusks and baby foods |
|
|
E 322 |
Lecithins |
10 000 |
only biscuits and rusks, cereal-based foods, baby foods |
||
|
E 325 |
Sodium lactate |
quantum satis |
only processed cereal-based foods and baby foods, only for pH adjustment, L(+)-form only |
||
|
E 326 |
Potassium lactate |
quantum satis |
only processed cereal-based foods and baby foods, only for pH adjustment, L(+)-form only |
||
|
E 327 |
Calcium lactate |
quantum satis |
only processed cereal-based foods and baby foods, only for pH adjustment, L(+)-form only |
||
|
E 330 |
Citric acid |
quantum satis |
only processed cereal-based foods and baby foods, only for pH adjustment |
||
|
E 331 |
Sodium citrates |
quantum satis |
only processed cereal-based foods and baby foods, only for pH adjustment |
||
|
E 332 |
Potassium citrates |
quantum satis |
only processed cereal-based foods and baby foods, only for pH adjustment |
||
|
E 333 |
Calcium citrates |
quantum satis |
only processed cereal-based foods and baby foods, only for pH adjustment |
||
|
E 334 |
Tartaric acid (L(+)-) |
5 000 |
(42) |
only L(+)-form; only biscuits and rusks and baby foods |
|
|
E 335 |
Sodium tartrates |
5 000 |
(42) |
only L(+)-form; only biscuits and rusks and baby foods |
|
|
E 336 |
Potassium tartrates |
5 000 |
(42) |
only L(+)-form; only biscuits and rusks and baby foods |
|
|
E 338 |
Phosphoric acid |
1 000 |
(4) |
only processed cereal-based foods and baby foods, only for pH adjustment |
|
|
E 339 |
Sodium phosphates |
1 000 |
(4) (20) |
only cereals |
|
|
E 340 |
Potassium phosphates |
1 000 |
(4) (20) |
only cereals |
|
|
E 341 |
Calcium phosphates |
1 000 |
(4) (20) |
only cereals |
|
|
E 341 |
Calcium phosphates |
1 000 |
(4) |
only in fruit-based desserts |
|
|
E 354 |
Calcium tartrate |
5 000 |
(42) |
only L(+)-form; only biscuits and rusks |
|
|
E 400 |
Alginic acid |
500 |
(23) |
only deserts and puddings |
|
|
E 401 |
Sodium alginate |
500 |
(23) |
only deserts and puddings |
|
|
E 402 |
Potassium alginate |
500 |
(23) |
only deserts and puddings |
|
|
E 404 |
Calcium alginate |
500 |
(23) |
only deserts and puddings |
|
|
E 410 |
Locust bean gum |
10 000 |
(21) |
only processed cereal-based foods and baby foods |
|
|
E 412 |
Guar gum |
10 000 |
(21) |
only processed cereal-based foods and baby foods |
|
|
E 414 |
Gum arabic (acacia gum) |
10 000 |
(21) |
only processed cereal-based foods and baby foods |
|
|
E 415 |
Xanthan gum |
10 000 |
(21) |
only processed cereal-based foods and baby foods |
|
|
E 440 |
Pectin |
10 000 |
(21) |
only processed cereal-based foods and baby foods |
|
|
E 410 |
Locust bean gum |
20 000 |
(21) |
only gluten-free cereal-based foods |
|
|
E 412 |
Guar gum |
20 000 |
(21) |
only gluten-free cereal-based foods |
|
|
E 414 |
Gum arabic (acacia gum) |
20 000 |
(21) |
only gluten-free cereal-based foods |
|
|
E 415 |
Xanthan gum |
20 000 |
(21) |
only gluten-free cereal-based foods |
|
|
E 440 |
Pectin |
20 000 |
(21) |
only gluten-free cereal-based foods |
|
|
E 450 |
Diphosphates |
5 000 |
(4) (42) |
only biscuits and rusks |
|
|
E 471 |
Mono- and diglycerides of fatty acids |
5 000 |
(22) |
only biscuits and rusks, cereal-based foods, baby foods |
|
|
E 472a |
Acetic acid esters of mono- and diglycerides of fatty acids |
5 000 |
(22) |
only biscuits and rusks, cereal-based foods, baby foods |
|
|
E 472b |
Lactic acid esters of mono- and diglycerides of fatty acids |
5 000 |
(22) |
only biscuits and rusks, cereal-based foods, baby foods |
|
|
E 472c |
Citric acid esters of mono- and diglycerides of fatty acids |
5 000 |
(22) |
only biscuits and rusks, cereal-based foods, baby foods |
|
|
E 500 |
Sodium carbonates |
quantum satis |
only as rising agent |
||
|
E 501 |
Potassium carbonates |
quantum satis |
only as rising agent |
||
|
E 503 |
Ammonium carbonates |
quantum satis |
only as rising agent |
||
|
E 507 |
Hydrochloric acid |
quantum satis |
only processed cereal-based foods and baby foods, only for pH adjustment |
||
|
E 524 |
Sodium hydroxide |
quantum satis |
only processed cereal-based foods and baby foods, only for pH adjustment |
||
|
E 525 |
Potassium hydroxide |
quantum satis |
only processed cereal-based foods and baby foods, only for pH adjustment |
||
|
E 526 |
Calcium hydroxide |
quantum satis |
only processed cereal-based foods and baby foods, only for pH adjustment |
||
|
E 551 |
Silicon dioxide |
2 000 |
only Dry cereals |
||
|
E 575 |
Glucono-delta-lactone |
5 000 |
(42) |
only biscuits and rusks |
|
|
E 920 |
L-cysteine |
1 000 |
only biscuits for infants and young children |
||
|
E 1404 |
Oxidized starch |
50 000 |
only processed cereal-based foods and baby foods |
||
|
E 1410 |
Monostarch phosphate |
50 000 |
only processed cereal-based foods and baby foods |
||
|
E 1412 |
Distarch phosphate |
50 000 |
only processed cereal-based foods and baby foods |
||
|
E 1413 |
Phosphated distarch phosphate |
50 000 |
only processed cereal-based foods and baby foods |
||
|
E 1414 |
Acetylated distarch phosphate |
50 000 |
only processed cereal-based foods and baby foods |
||
|
E 1420 |
Acetylated starch |
50 000 |
only processed cereal-based foods and baby foods |
||
|
E 1422 |
Acetylated distarch adipate |
50 000 |
only processed cereal-based foods and baby foods |
||
|
E 1450 |
Starch sodium octenyl succinate |
50 000 |
only processed cereal-based foods and baby foods |
||
|
E 1451 |
Acetylated oxidised starch |
50 000 |
only processed cereal-based foods and baby foods |
||
|
E 300 |
Ascorbic acid |
300 |
(18) |
only fruit — and vegetable based drinks, juices and baby foods |
|
|
E 301 |
Sodium ascorbate |
300 |
(18) |
only fruit — and vegetable based drinks, juices and baby foods |
|
|
E 302 |
Calcium ascorbate |
300 |
(18) |
only fruit — and vegetable based drinks, juices and baby foods |
|
|
E 333 |
Calcium citrates |
quantum satis |
only low sugar fruit-based products |
||
|
(1): The additives may be added individually or in combination |
|||||
|
(4): The maximum level is expressed as P2O5 |
|||||
|
(18): E 300, E 301 and E 302 are authorised individually or in combination, levels expressed as ascorbic acid |
|||||
|
(19): E 304, E 306, E 307, E 308 and E 309 are authorised individually are in combination |
|||||
|
(20): E 339, E 340 and E 341 are authorised individually or in combination |
|||||
|
(21): E 410, E 412, E 414, E 415 and E 440 are authorised individually or in combination |
|||||
|
(22): E 471, E 472a, E 472b and E 472c are authorised individually or in combination |
|||||
|
(23): E 400, E 401, E 402 and E 404 are authorised individually or in combination |
|||||
|
(42): As a residue |
|||||
|
13.1.4 |
Other foods for young children |
||||
|
Note: For the manufacture of acidified milks, non-pathogenic L(+)-lactic acid producing cultures may be used |
|||||
|
E 270 |
Lactic acid |
quantum satis |
only L(+)-form |
||
|
E 304(i) |
L-ascorbyl palmitate |
100 |
(19) |
||
|
E 306 |
Tocopherol-rich extract |
100 |
(19) |
||
|
E 307 |
Alpha-tocopherol |
100 |
(19) |
||
|
E 308 |
Gamma-tocopherol |
100 |
(19) |
||
|
E 309 |
Delta-tocopherol |
100 |
(19) |
||
|
E 322 |
Lecithins |
10 000 |
(14) |
||
|
E 330 |
Citric acid |
quantum satis |
|||
|
E 331 |
Sodium citrates |
2 000 |
|||
|
E 332 |
Potassium citrates |
||||
|
E 338 |
Phosphoric acid |
(1) (4) |
|||
|
E 339 |
Sodium phosphates |
1 000 |
(1) (4) (15) |
||
|
E 340 |
Potassium phosphates |
1 000 |
(1) (4) (15) |
||
|
E 407 |
Carrageenan |
300 |
|||
|
E 410 |
Locust bean gum |
10 000 |
(21) |
||
|
E 412 |
Guar gum |
10 000 |
(21) |
||
|
E 414 |
Gum arabic (acacia gum) |
10 000 |
(21) |
||
|
E 415 |
Xanthan gum |
10 000 |
(21) |
||
|
E 440 |
Pectins |
5 000 |
(21) |
||
|
E 471 |
Mono- and diglycerides of fatty acids |
4 000 |
(14) |
||
|
E 472c |
Citric acid esters of mono- and diglycerides of fatty acids |
7 500 |
(14) |
only when sold as powder |
|
|
E 472c |
Citric acid esters of mono- and diglycerides of fatty acids |
9 000 |
(14) |
only when sold as liquid where the products contain partially hydrolysed proteins, peptides or amino acids |
|
|
E 473 |
Sucrose esters of fatty acids |
120 |
(14) |
only in products containing hydrolysed proteins, peptides or amino acids |
|
|
E 500 |
Sodium carbonates |
quantum satis |
|||
|
E 501 |
Potassium carbonates |
quantum satis |
|||
|
E 503 |
Ammonium carbonates |
quantum satis |
|||
|
E 507 |
Hydrochloric acid |
quantum satis |
only for pH adjustment |
||
|
E 524 |
Sodium hydroxide |
quantum satis |
only for pH adjustment |
||
|
E 525 |
Potassium hydroxide |
quantum satis |
only for pH adjustment |
||
|
E 1404 |
Oxidized starch |
50 000 |
|||
|
E 1410 |
Monostarch phosphate |
50 000 |
|||
|
E 1412 |
Distarch phosphate |
50 000 |
|||
|
E 1413 |
Phosphated distarch phosphate |
50 000 |
|||
|
E 1414 |
Acetylated distarch phosphate |
50 000 |
|||
|
E 1420 |
Acetylated starch |
50 000 |
|||
|
E 1422 |
Acetylated distarch adipate |
50 000 |
|||
|
E 1450 |
Starch sodium octenyl succinate |
50 000 |
|||
|
(1): The additives may be added individually or in combination |
|||||
|
(4): The maximum level is expressed as P2O5 |
|||||
|
(14): If more than one of the substances E 322, E 471, E 472c and E 473 are added to a foodstuff, the maximum level established for that foodstuff for each of those substances is lowered with that relative part as is present of the other substances together in that foodstuff |
|||||
|
(15): E 339 and E 340 are authorised individually or in combination and in conformity with the limits set in Directives 2006/141/EC, 2006/125/EC, 1999/21/EC |
|||||
|
(16): E 304, E 306, E 307, E 308 and E 309 are authorised individually are in combination |
|||||
|
(21): E 410, E 412, E 414, E 415 and E 440 are authorised individually or in combination |
|||||
|
13.1.5 |
Dietary foods for infants and young children for special medical purposes as defined by Directive 1999/21/EC and special formulae for infants |
||||
|
13.1.5.1 |
Dietary foods for infants for special medical purposes and special formulae for infants |
||||
|
The additives of categories 13.1.1 and 13.1.2 are applicable |
|||||
|
E 170 |
Calcium carbonate |
quantum satis |
|||
|
E 304(i) |
L-ascorbyl palmitate |
100 |
|||
|
E 331 |
Sodium citrates |
quantum satis |
|||
|
E 332 |
Potassium citrates |
quantum satis |
|||
|
E 333 |
Calcium citrates |
quantum satis |
|||
|
E 338 |
Phosphoric acid |
1 000 |
(1) (4) |
only for pH adjustment |
|
|
E 339 |
Sodium phosphates |
1 000 |
(1) (4) (20) |
||
|
E 340 |
Potassium phosphates |
1 000 |
(1) (4) (20) |
||
|
E 341 |
Calcium phosphates |
1 000 |
(1) (4) (20) |
||
|
E 401 |
Sodium alginate |
1 000 |
From four months onwards in special food products with adapted composition, required for metabolic disorders and for general tube-feeding |
||
|
E 405 |
Propane-1, 2-diol alginate |
200 |
From 12 months onwards in specialised diets intended for young children who have cow’s milk intolerance or inborn errors of metabolism |
||
|
E 410 |
Locust bean gum |
10 000 |
From birth onwards in products for reduction of gastro-oesophageal reflux |
||
|
E 412 |
Guar gum |
10 000 |
From birth onwards in products in liquid formulae containing hydrolysed proteins, peptides or amino acids |
||
|
E 415 |
Xanthan gum |
1 200 |
From birth onwards for use in products based on amino acids or peptides for use with patients who have problems with impairment of the gastrointestinal tract, protein mal-absorption or inborn errors of metabolism |
||
|
E 440 |
Pectins |
10 000 |
From birth onwards in products used in case of gastro-intestinal disorders |
||
|
E 466 |
Carboxy methyl cellulose |
10 000 |
From birth onwards in products for the dietary management of metabolic disorders |
||
|
E 471 |
Mono- and diglycerides of fatty acids |
5 000 |
From birth onwards in specialised diets, particularly those devoid of proteins |
||
|
E 472c |
Citric acid esters of mono- and diglycerides of fatty acids |
7 500 |
only when sold as powder; From birth onwards |
||
|
E 472c |
Citric acid esters of mono- and diglycerides of fatty acids |
9 000 |
only when sold as liquid; From birth onwards |
||
|
E 473 |
Sucrose esters of fatty acids |
120 |
only products containing hydrolysed proteins, peptides and amino acids |
||
|
E 500 |
Sodium carbonates |
quantum satis |
only as rising agent |
||
|
E 501 |
Potassium carbonates |
quantum satis |
only as rising agent |
||
|
E 507 |
Hydrochloric acid |
quantum satis |
only as rising agent |
||
|
E 524 |
Sodium hydroxide |
quantum satis |
only for pH adjustment |
||
|
E 525 |
Potassium hydroxide |
quantum satis |
only for pH adjustment |
||
|
E 526 |
Calcium hydroxide |
quantum satis |
only for pH adjustment |
||
|
E 1450 |
Starch sodium octenyl succinate |
20 000 |
only in infant formulae and follow-on formulae |
||
|
(1): The additives may be added individually or in combination |
|||||
|
(4): The maximum level is expressed as P2O5 |
|||||
|
(20): E 339, E 340 and E 341 are authorised individually or in combination |
|||||
|
13.1.5.2 |
Dietary foods for babies and young children for special medical purposes as defined in Directive 1999/21/EC |
||||
|
The additives of category 13.1.3 are applicable, except for E 270, E 333, E 341 |
|||||
|
E 401 |
Sodium alginate |
1 000 |
From four months onwards in special food products with adapted composition, required for metabolic disorders and for general tube-feeding |
||
|
E 405 |
Propane-1, 2-diol alginate |
200 |
From 12 months onwards in specialised diets intended for young children who have cow’s milk intolerance or inborn errors of metabolism |
||
|
E 410 |
Locust bean gum |
10 000 |
From birth onwards in products for reduction of gastro-oesophageal reflux |
||
|
E 412 |
Guar gum |
10 000 |
From birth onwards in products in liquid formulae containing hydrolysed proteins, peptides or amino acids |
||
|
E 415 |
Xanthan gum |
1 200 |
From birth onwards for use in products based on amino acids or peptides for use with patients who have problems with impairment of the gastrointestinal tract, protein mal-absorption or inborn errors of metabolism |
||
|
E 440 |
Pectins |
10 000 |
From birth onwards in products used in case of gastro-intestinal disorders |
||
|
E 466 |
Carboxy methyl cellulose |
10 000 |
From birth onwards in products for the dietary management of metabolic disorders |
||
|
E 471 |
Mono- and diglycerides of fatty acids |
5 000 |
From birth onwards in specialised diets, particularly those devoid of proteins |
||
|
E 472c |
Citric acid esters of mono- and diglycerides of fatty acids |
7 500 |
only when sold as powder; From birth onwards |
||
|
E 472c |
Citric acid esters of mono- and diglycerides of fatty acids |
9 000 |
only when sold as liquid; From birth onwards |
||
|
E 473 |
Sucrose esters of fatty acids |
120 |
only products containing hydrolysed proteins, peptides and amino acids |
||
|
E 1450 |
Starch sodium octenyl succinate |
20 000 |
|||
|
13.2 |
Dietary foods for special medical purposes defined in Directive 1999/21/EC (excluding products from food category 13.1.5) |
||||
|
Products in this category can also contain additives that are allowed in the corresponding food categories |
|||||
|
Group I |
Additives |
||||
|
Group II |
Colours at quantum satis |
quantum satis |
|||
|
Group III |
Colours with combined maximum limit |
50 |
|||
|
Group IV |
Polyols |
quantum satis |
|||
|
E 160d |
Lycopene |
30 |
|||
|
E 200-213 |
Sorbic acid — sorbates; Benzoic acid — benzoates |
1 500 |
(1) (2) |
||
|
E 338-452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates |
5 000 |
(1) (4) |
||
|
E 405 |
Propane-1, 2-diol alginate |
1 200 |
|||
|
E 406 |
Agar |
quantum satis |
only foods in tablet and coated tablet form |
||
|
E 432-436 |
Polysorbates |
1 000 |
(1) |
||
|
E 473-474 |
Sucrose esters of fatty acids — sucroglycerides |
5 000 |
(1) |
||
|
E 475 |
Polyglycerol esters of fatty acids |
5 000 |
|||
|
E 477 |
Propane-1,2-diol esters of fatty acids |
1 000 |
|||
|
E 481-482 |
Stearoyl-2-lactylates |
2 000 |
(1) |
||
|
E 491-495 |
Sorbitan esters |
5 000 |
(1) |
||
|
E 950 |
Acesulfame K |
450 |
|||
|
E 951 |
Aspartame |
1 000 |
|||
|
E 952 |
Cyclamic acid and its Na and Ca salts |
400 |
(51) |
||
|
E 954 |
Saccharin and its Na, K and Ca salts |
200 |
(52) |
||
|
E 955 |
Sucralose |
400 |
|||
|
E 959 |
Neohesperidine DC |
100 |
|||
|
E 960 |
Steviol glycosides |
330 |
(60) |
||
|
E 961 |
Neotame |
32 |
|||
|
E 962 |
Salt of aspartame-acesulfame |
450 |
(11)a (49) (50) |
||
|
(1): The additives may be added individually or in combination |
|||||
|
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid |
|||||
|
(4): The maximum level is expressed as P2O5 |
|||||
|
(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent |
|||||
|
(49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) |
|||||
|
(50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 |
|||||
|
(51): Maximum usable levels are expressed in free acid |
|||||
|
(52): Maximum usable levels are expressed in free imide |
|||||
|
(60): Expressed as steviol equivalents |
|||||
|
13.3 |
Dietary foods for weight control diets intended to replace total daily food intake or an individual meal (the whole or part of the total daily diet) |
||||
|
Group I |
Additives |
||||
|
Group II |
Colours at quantum satis |
quantum satis |
|||
|
Group III |
Colours with combined maximum limit |
50 |
|||
|
Group IV |
Polyols |
quantum satis |
|||
|
E 160d |
Lycopene |
30 |
|||
|
E 200-213 |
Sorbic acid — sorbates; Benzoic acid — benzoates |
1 500 |
(1) (2) |
||
|
E 338-452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates |
5 000 |
(1) (4) |
||
|
E 405 |
Propane-1, 2-diol alginate |
1 200 |
|||
|
E 432-436 |
Polysorbates |
1 000 |
(1) |
||
|
E 473-474 |
Sucrose esters of fatty acids — sucroglycerides |
5 000 |
(1) |
||
|
E 475 |
Polyglycerol esters of fatty acids |
5 000 |
|||
|
E 477 |
Propane-1,2-diol esters of fatty acids |
1 000 |
|||
|
E 481-482 |
Stearoyl-2-lactylates |
2 000 |
(1) |
||
|
E 491-495 |
Sorbitan esters |
5 000 |
(1) |
||
|
E 950 |
Acesulfame K |
450 |
|||
|
E 951 |
Aspartame |
800 |
|||
|
E 952 |
Cyclamic acid and its Na and Ca salts |
400 |
(51) |
||
|
E 954 |
Saccharin and its Na, K and Ca salts |
240 |
(52) |
||
|
E 955 |
Sucralose |
320 |
|||
|
E 959 |
Neohesperidine DC |
100 |
|||
|
E 960 |
Steviol glycosides |
270 |
(60) |
||
|
E 961 |
Neotame |
26 |
|||
|
E 962 |
Salt of aspartame-acesulfame |
450 |
(11)a (49) (50) |
||
|
(1): The additives may be added individually or in combination |
|||||
|
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid |
|||||
|
(4): The maximum level is expressed as P2O5 |
|||||
|
(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent |
|||||
|
(49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) |
|||||
|
(50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 |
|||||
|
(51): Maximum usable levels are expressed in free acid |
|||||
|
(52): Maximum usable levels are expressed in free imide |
|||||
|
(60): Expressed as steviol equivalents |
|||||
|
13.4 |
Foods suitable for people intolerant to gluten as defined by Regulation (EC) No 41/2009 |
||||
|
Products in this category can also use additives that are allowed in the corresponding food counterparts categories |
|||||
|
Group I |
Additives |
including dry pasta |
|||
|
Group II |
Colours at quantum satis |
quantum satis |
|||
|
Group IV |
Polyols |
quantum satis |
|||
|
E 338-452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates |
5 000 |
(1) (4) |
||
|
In addition, all additives in the gluten containing counterparts are authorised |
|||||
|
(1): The additives may be added individually or in combination |
|||||
|
(4): The maximum level is expressed as P2O5 |
|||||
|
14 |
Beverages |
||||
|
14.1 |
Non-alcoholic beverages |
||||
|
14.1.1 |
Water, including natural mineral water as defined in Directive 2009/54/EC and spring water and all other bottled or packed waters |
||||
|
E 338-452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates |
500 |
(1) (4) |
only prepared table waters |
|
|
(1): The additives may be added individually or in combination |
|||||
|
(4): The maximum level is expressed as P2O5 |
|||||
|
(48): Mineral salts added to prepared table waters for standardisation are not classified as additives |
|||||
|
14.1.2 |
Fruit juices as defined by Directive 2001/112/EC and vegetable juices |
||||
|
Group I |
Additives |
only vegetable juices |
|||
|
E 170 |
Calcium carbonate |
quantum satis |
only grape juice |
||
|
E 200-203 |
Sorbic acid — sorbates |
500 |
(1) (2) |
only Sød … saft and sødet … saft |
|
|
E 200-213 |
Sorbic acid — sorbates; Benzoic acid — benzoates |
2 000 |
(1) (2) |
only grape juice, unfermented, for sacramental use |
|
|
E 210-213 |
Benzoic acid — benzoates |
200 |
(1) (2) |
only Sød … saft and sødet … saft |
|
|
E 220-228 |
Sulphur dioxide — sulphites |
2 000 |
(3) |
only concentrated grape juice for home wine-making |
|
|
E 220-228 |
Sulphur dioxide — sulphites |
50 |
(3) |
only orange, grapefruit, apple and pineapple juice for bulk dispensing in catering establishments |
|
|
E 220-228 |
Sulphur dioxide — sulphites |
350 |
(3) |
only lime and lemon juice |
|
|
E 220-228 |
Sulphur dioxide — sulphites |
70 |
(3) |
only grape juice, unfermented, for sacramental use |
|
|
E 296 |
Malic acid |
3 000 |
only pineapple juice |
||
|
E 300 |
Ascorbic acid |
quantum satis |
|||
|
E 330 |
Citric acid |
3 000 |
|||
|
E 336 |
Potassium tartrates |
quantum satis |
only grape juice |
||
|
E 440 |
Pectins |
3 000 |
only pineapple and passion fruit juice |
||
|
E 900 |
Dimethyl polysiloxane |
10 |
only pineapple juice and Sød … saft and sødet … saft |
||
|
(1): The additives may be added individually or in combination |
|||||
|
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid |
|||||
|
(3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present |
|||||
|
14.1.3 |
Fruit nectars as defined by Directive 2001/112/EC and vegetable nectars and similar products |
||||
|
Group I |
Additives |
only vegetable nectars, E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used |
|||
|
E 200-203 |
Sorbic acid — sorbates |
300 |
(1) (2) |
only traditional Swedish and Finnish fruit syrups |
|
|
E 200-203 |
Sorbic acid — sorbates |
250 |
(1) (2) |
only traditional Swedish fruit syrups, maximum applies if E 210-213, benzoic acid — benzoates, have also been used is |
|
|
E 210-213 |
Benzoic acid — benzoates |
150 |
(1) (2) |
only traditional Swedish and Finnish fruit syrups |
|
|
E 270 |
Lactic acid |
5 000 |
|||
|
E 296 |
Malic acid |
quantum satis |
only traditional Swedish and Finnish fruit syrups |
||
|
E 300 |
Ascorbic acid |
quantum satis |
|||
|
E 330 |
Citric acid |
5 000 |
|||
|
E 440 |
Pectins |
3 000 |
only pineapple and passion fruit |
||
|
E 466 |
Carboxy methyl cellulose |
quantum satis |
only traditional Swedish and Finnish fruit syrups from citrus |
||
|
E 950 |
Acesulfame K |
350 |
only energy-reduced or with no added sugar |
||
|
E 951 |
Aspartame |
600 |
only energy-reduced or with no added sugar |
||
|
E 952 |
Cyclamic acid and its Na and Ca salts |
250 |
(51) |
only energy-reduced or with no added sugar |
|
|
E 954 |
Saccharin and its Na, K and Ca salts |
80 |
(52) |
only energy-reduced or with no added sugar |
|
|
E 955 |
Sucralose |
300 |
only energy-reduced or with no added sugar |
||
|
E 959 |
Neohesperidine DC |
30 |
only energy-reduced or with no added sugar |
||
|
E 960 |
Steviol glycosides |
100 |
(60) |
only energy-reduced or with no added sugar |
|
|
E 961 |
Neotame |
20 |
only energy-reduced or with no added sugar |
||
|
E 962 |
Salt of aspartame-acesulfame |
350 |
(11)a (49) (50) |
only energy-reduced or with no added sugar |
|
|
(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent |
|||||
|
(49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) |
|||||
|
(50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 |
|||||
|
(51): Maximum usable levels are expressed in free acid |
|||||
|
(52): Maximum usable levels are expressed in free imide |
|||||
|
(60): Expressed as steviol equivalents |
|||||
|
14.1.4 |
Flavoured drinks |
||||
|
Group I |
Additives |
E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used |
|||
|
Group II |
Colours at quantum satis |
quantum satis |
excluding chocolate milk and malt products |
||
|
Group III |
Colours with combined maximum limit |
100 |
(25) |
excluding chocolate milk and malt products |
|
|
E 160d |
Lycopene |
12 |
excluding dilutable drinks |
||
|
E 200-203 |
Sorbic acid — sorbates |
300 |
(1) (2) |
excluding dairy-based drinks |
|
|
E 200-203 |
Sorbic acid — sorbates |
250 |
(1) (2) |
maximum applies if E 210-213, benzoic acid — benzoates, have also been used is |
|
|
E 210-213 |
Benzoic acid — benzoates |
150 |
(1) (2) |
excluding dairy-based drinks |
|
|
E 220-228 |
Sulphur dioxide — sulphites |
20 |
(3) |
only carry over from concentrates in non-alcoholic flavoured drinks containing fruit juice |
|
|
E 220-228 |
Sulphur dioxide — sulphites |
50 |
(3) |
only non-alcoholic flavoured drinks containing at least 235 g/l glucose syrup |
|
|
E 220-228 |
Sulphur dioxide — sulphites |
350 |
(3) |
only concentrates based on fruit juice and containing not less than 2,5 % barley (barley water) |
|
|
E 220-228 |
Sulphur dioxide — sulphites |
250 |
(3) |
only other concentrates based on fruit juice or comminuted fruit; capilé, groselha |
|
|
E 242 |
Dimethyl dicarbonate |
250 |
(24) |
||
|
E 297 |
Fumaric acid |
1 000 |
only instant powders for fruit-based drinks |
||
|
E 338-452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates |
700 |
(1) (4) |
||
|
E 338-452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates |
500 |
(1) (4) |
only sport drinks |
|
|
E 338-452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates |
4 000 |
(1) (4) |
only whey protein containing sport drinks |
|
|
E 338-452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates |
20 000 |
(1) (4) |
only vegetable protein drinks |
|
|
E 338-452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates |
2 000 |
(1) (4) |
only chocolate and malt dairy-based drinks |
|
|
E 355-357 |
Adipic acid — adipates |
10 000 |
(1) |
only powders for home preparation of drinks |
|
|
E 363 |
Succinic acid |
3 000 |
only powders for home preparation of drinks |
||
|
E 405 |
Propane-1, 2-diol alginate |
300 |
|||
|
E 426 |
Soybean hemicellulose |
5 000 |
only dairy-based drinks intended for retail sale |
||
|
E 444 |
Sucrose acetate isobutyrate |
300 |
only cloudy drinks |
||
|
E 445 |
Glycerol esters of wood rosins |
100 |
only cloudy drinks |
||
|
E 459 |
Beta-cyclodextrin |
500 |
only flavoured powdered instant drinks |
||
|
E 473-474 |
Sucrose esters of fatty acids — sucroglycerides |
5 000 |
(1) |
only aniseed-based, dairy-based, coconut and almond drinks |
|
|
E 473-474 |
Sucrose esters of fatty acids — sucroglycerides |
10 000 |
(1) |
only powders for the preparation of hot beverages |
|
|
E 481-482 |
Sodium and Calcium stearoyl-2-lactylates |
2 000 |
(1) |
only powders for the preparation of hot beverages |
|
|
E 900 |
Dimethyl polysiloxane |
10 |
|||
|
E 950 |
Acesulfame K |
350 |
only energy-reduced or with no added sugar |
||
|
E 951 |
Aspartame |
600 |
only energy-reduced or with no added sugar |
||
|
E 952 |
Cyclamic acid and its Na and Ca salts |
250 |
(51) |
only energy-reduced or with no added sugar |
|
|
E 954 |
Saccharin and its Na, K and Ca salts |
80 |
(52) |
only energy-reduced or with no added sugar |
|
|
E 954 |
Saccharin and its Na, K and Ca salts |
100 |
(52) |
only ‘gaseosa’ energy-reduced or with no added sugar |
|
|
E 955 |
Sucralose |
300 |
only energy-reduced or with no added sugar |
||
|
E 959 |
Neohesperidine DC |
30 |
only energy-reduced or with no added sugar, except milk and milk derivative based flavoured drinks |
||
|
E 959 |
Neohesperidine DC |
50 |
only milk and milk derivative based flavoured drinks, energy-reduced or with no added sugar |
||
|
E 957 |
Thaumatin |
0,5 |
only water based flavoured non-alcoholic drinks, as flavour enhancer only |
||
|
E 960 |
Steviol glycosides |
80 |
(60) |
only energy reduced or with no added sugar |
|
|
E 961 |
Neotame |
20 |
only energy-reduced or with no added sugar |
||
|
E 961 |
Neotame |
2 |
only energy-reduced or with no added sugar, as flavour enhancer |
||
|
E 962 |
Salt of aspartame-acesulfame |
350 |
(11)a (49) (50) |
only energy-reduced or with no added sugar |
|
|
E 999 |
Quillaia extract |
200 |
(45) |
||
|
(1): The additives may be added individually or in combination |
|||||
|
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid |
|||||
|
(3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present |
|||||
|
(4): The maximum level is expressed as P2O5 |
|||||
|
(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent |
|||||
|
(49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) |
|||||
|
(50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 |
|||||
|
(51): Maximum usable levels are expressed in free acid |
|||||
|
(52): Maximum usable levels are expressed in free imide |
|||||
|
(24): Ingoing amount, residues not detectable |
|||||
|
(25): The quantities of each of the colours E 110, E 122, E 124 and E 155 may not exceed 50 mg/kg or mg/l |
|||||
|
(45): Calculated as anhydrous extract |
|||||
|
(60): Expressed as steviol equivalents |
|||||
|
14.1.5 |
Coffee, tea, herbal and fruit infusions, chicory; tea, herbal and fruit infusions and chicory extracts; tea, plant, fruit and cereal preparations for infusions, as well as mixes and instant mixes of these products |
||||
|
14.1.5.1 |
Coffee, coffee extracts |
||||
|
E 901 |
Beeswax, white and yellow |
quantum satis |
only coffee beans, as glazing agent |
||
|
E 902 |
Candelilla wax |
quantum satis |
only cofee beans, as glazing agent |
||
|
E 903 |
Carnauba wax |
200 |
only coffee beans, as glazing agent |
||
|
E 904 |
Shellac |
quantum satis |
only coffee beans, as glazing agent |
||
|
14.1.5.2 |
Other |
||||
|
Group I |
Additives |
excluding unflavoured leaf tea; including flavoured instant coffee; E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used in drinks |
|||
|
E 200-213 |
Sorbic acid — sorbates; Benzoic acid — benzoates |
600 |
(1) (2) |
only liquid tea concentrates and liquid fruit and herbal infusion concentrates |
|
|
E 242 |
Dimethyl dicarbonate |
250 |
(24) |
only liquid tea concentrate |
|
|
E 297 |
Fumaric acid |
1 000 |
only instant products for preparation of flavoured tea and herbal infusions |
||
|
E 338-452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates |
2 000 |
(1) (4) |
only coffee-based drinks for vending machines; Instant tea and instant herbal infusions |
|
|
E 355-357 |
Adipic acid — adipates |
10 000 |
(1) |
only powders for home preparation of drinks |
|
|
E 363 |
Succinic acid |
3 000 |
only powders for home preparation of drinks |
||
|
E 473-474 |
Sucrose esters of fatty acids — sucroglycerides |
1 000 |
(1) |
only canned liquid coffee |
|
|
E 473-474 |
Sucrose esters of fatty acids — sucroglycerides |
10 000 |
(1) |
only powders for the preparation of hot beverages |
|
|
E 481-482 |
Sodium and calcium Stearoyl-2-lactylate |
2 000 |
(1) |
only powders for the preparation of hot beverages |
|
|
E 491-495 |
Sorbitan esters |
500 |
(1) |
only liquid tea concentrates and liquid fruit and herbal infusion concentrates |
|
|
(1): The additives may be added individually or in combination |
|||||
|
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid |
|||||
|
(3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present |
|||||
|
(4): The maximum level is expressed as P2O5 |
|||||
|
(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent |
|||||
|
(24): Ingoing amount, residues not detectable |
|||||
|
14.2 |
Alcoholic beverages, including alcohol-free and low-alcohol counterparts |
||||
|
14.2.1 |
Beer and malt beverages |
||||
|
E 150a-d |
Caramels |
quantum satis |
only beer |
||
|
E 210-213 |
Benzoic acid — benzoates |
200 |
(1) (2) |
only alcohol-free beer; beer in kegs containing more than 0,5 % added fermentable sugar and/or fruit juices or concentrates |
|
|
E 200-203 |
Sorbic acid — sorbates |
200 |
(1) (2) |
only beer in kegs containing more than 0,5 % added fermentable sugar and/or fruit juices or concentrates |
|
|
E 220-228 |
Sulphur dioxide — sulphites |
20 |
(3) |
||
|
E 220-228 |
Sulphur dioxide — sulphites |
50 |
only beer with a second fermentation in the cask |
||
|
E 270 |
Lactic acid |
quantum satis |
|||
|
E 300 |
Ascorbic acid |
quantum satis |
|||
|
E 301 |
Sodium ascorbate |
quantum satis |
|||
|
E 330 |
Citric acid |
quantum satis |
|||
|
E 405 |
Propane-1, 2-diol alginate |
100 |
|||
|
E 414 |
Gum arabic (acacia gum) |
quantum satis |
|||
|
E 950 |
Acesulfame K |
350 |
only alcohol-free beer or with an alcohol content not exceeding 1,2 % vol; ‘Bière de table/Tafelbier/Table beer’ (original wort content less than 6 %) except for ‘Obergäriges Einfachbier’; Beers with a minimum acidity of 30 milli-equivalents expressed as NaOH; Brown beers of the ‘oud bruin’ type |
||
|
E 951 |
Aspartame |
600 |
only alcohol-free beer or with an alcohol content not exceeding 1,2 % vol; ‘Bière de table/Tafelbier/Table beer’ (original wort content less than 6 %) except for ‘Obergäriges Einfachbier’; Beers with a minimum acidity of 30 milli-equivalents expressed as NaOH; Brown beers of the ‘oud bruin’ type |
||
|
E 954 |
Saccharin and its Na, K and Ca salts |
80 |
(52) |
only alcohol-free beer or with an alcohol content not exceeding 1,2 % vol; ‘Bière de table/Tafelbier/Table beer’ (original wort content less than 6 %) except for ‘Obergäriges Einfachbier’; Beers with a minimum acidity of 30 milli-equivalents expressed as NaOH; Brown beers of the ‘oud bruin’ type |
|
|
E 955 |
Sucralose |
250 |
only alcohol-free beer or with an alcohol content not exceeding 1,2 % vol; ‘Bière de table/Tafelbier/Table beer’ (original wort content less than 6 %) except for ‘Obergäriges Einfachbier’; Beers with a minimum acidity of 30 milli-equivalents expressed as NaOH; Brown beers of the ‘oud bruin’ type |
||
|
E 959 |
Neohesperidine DC |
10 |
only alcohol-free beer or with an alcohol content not exceeding 1,2 % vol; ‘Bière de table/Tafelbier/Table beer’ (original wort content less than 6 %) except for ‘Obergäriges Einfachbier’; Beers with a minimum acidity of 30 milli-equivalents expressed as NaOH; Brown beers of the ‘oud bruin’ type |
||
|
E 960 |
Steviol glycosides |
70 |
(60) |
only alcohol-free beer or with an alcohol content not exceeding 1,2 % vol.; ‘Bière de table/Tafelbier/Table beer’ (original wort content less than 6 %) except for ‘Obergäriges Einfachbier’; beers with a minimum acidity of 30 milli-equivalents expressed as NaOH; Brown beers of the ‘oud bruin’ type |
|
|
E 961 |
Neotame |
20 |
only alcohol-free beer or with an alcohol content not exceeding 1,2 % vol; ‘Bière de table/Tafelbier/Table beer’ (original wort content less than 6 %) except for ‘Obergäriges Einfachbier’; Beers with a minimum acidity of 30 milli-equivalents expressed as NaOH; Brown beers of the ‘oud bruin’ type |
||
|
E 962 |
Salt of aspartame-acesulfame |
350 |
(11)a (49) (50) |
only alcohol-free beer or with an alcohol content not exceeding 1,2 % vol; ‘Bière de table/Tafelbier/Table beer’ (original wort content less than 6 %) except for ‘Obergäriges Einfachbier’; Beers with a minimum acidity of 30 milli-equivalents expressed as NaOH; Brown beers of the ‘oud bruin’ type |
|
|
E 950 |
Acesulfame K |
25 |
(52) |
only energy-reduced beer |
|
|
E 951 |
Aspartame |
25 |
only energy-reduced beer |
||
|
E 955 |
Sucralose |
10 |
only energy-reduced beer |
||
|
E 959 |
Neohesperidine DC |
10 |
only energy-reduced beer |
||
|
E 961 |
Neotame |
1 |
only energy-reduced beer |
||
|
E 962 |
Salt of aspartame-acesulfame |
25 |
(11)b (49) (50) |
only energy-reduced beer |
|
|
(1): The additives may be added individually or in combination |
|||||
|
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid |
|||||
|
(3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present |
|||||
|
(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent |
|||||
|
(49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) |
|||||
|
(50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 |
|||||
|
(52): Maximum usable levels are expressed in free imide |
|||||
|
(60): Expressed as steviol equivalents |
|||||
|
14.2.2 |
Wine and other products defined by Regulation (EC) No 1234/2007, and alcohol-free counterparts |
||||
|
The use of additives is authorised in accordance with Council Regulation (EC) No 1234/2007, Council Decision 2006/232/EC and Commission Regulation (EC) No 606/2009 and their implementing measures |
|||||
|
E 200-203 |
Sorbic acid — sorbates |
200 |
(1) (2) |
only alcohol-free |
|
|
E 220-228 |
Sulphur dioxide — sulphites |
200 |
(3) |
only alcohol-free |
|
|
E 242 |
Dimethyl dicarbonate |
250 |
(24) |
only alcohol-free |
|
|
(1): The additives may be added individually or in combination |
|||||
|
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid |
|||||
|
(3): Maximum levels are expressed as SO2relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present |
|||||
|
(24): Ingoing amount, residues not detectable |
|||||
|
14.2.3 |
Cider and perry |
||||
|
Group I |
Additives |
E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used |
|||
|
Group II |
Colours at quantum satis |
quantum satis |
excluding cidre bouché |
||
|
Group III |
Colours with combined maximum limit |
200 |
excluding cidre bouché |
||
|
E 150a-d |
Caramels |
quantum satis |
only cidre bouché |
||
|
E 200-203 |
Sorbic acid — sorbates |
200 |
(1) (2) |
||
|
E 220-228 |
Sulphur dioxide — sulphites |
200 |
(3) |
||
|
E 242 |
Dimethyl dicarbonate |
250 |
(24) |
||
|
E 338-452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates |
1 000 |
(1) (4) |
||
|
E 405 |
Propane-1, 2-diol alginate |
100 |
excluding cidre bouché |
||
|
E 473-474 |
Sucrose esters of fatty acids — sucroglycerides |
5 000 |
(1) |
||
|
E 900 |
Dimethyl polysiloxane |
10 |
excluding cidre bouché |
||
|
E 950 |
Acesulfame K |
350 |
|||
|
E 951 |
Aspartame |
600 |
|||
|
E 954 |
Saccharin and its Na, K and Ca salts |
80 |
(52) |
||
|
E 955 |
Sucralose |
50 |
|||
|
E 959 |
Neohesperidine DC |
20 |
|||
|
E 961 |
Neotame |
20 |
|||
|
E 962 |
Salt of aspartame-acesulfame |
350 |
(11)a (49) (50) |
||
|
E 999 |
Quillaia extract |
200 |
(45) |
excluding cidre bouché |
|
|
(1): The additives may be added individually or in combination |
|||||
|
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid |
|||||
|
(3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present |
|||||
|
(4): The maximum level is expressed as P2O5 |
|||||
|
(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent |
|||||
|
(49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) |
|||||
|
(50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 |
|||||
|
(52): Maximum usable levels are expressed in free imide |
|||||
|
(24): Ingoing amount, residues not detectable |
|||||
|
(45): Calculated as anhydrous extract |
|||||
|
14.2.4 |
Fruit wine and made wine |
||||
|
Group I |
Additives |
E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used |
|||
|
Group II |
Colours at quantum satis |
quantum satis |
|||
|
Group III |
Colours with combined maximum limit |
200 |
|||
|
E 160d |
Lycopene |
10 |
|||
|
E 200-203 |
Sorbic acid — sorbates |
200 |
(1) (2) |
||
|
E 220-228 |
Sulphur dioxide — sulphites |
200 |
(3) |
||
|
E 220-228 |
Sulphur dioxide — sulphites |
260 |
(3) |
only made wine |
|
|
E 242 |
Dimethyl dicarbonate |
250 |
(24) |
only fruit wines and alcohol-reduced wine |
|
|
E 338-452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates |
1 000 |
(1) (4) |
||
|
E 353 |
Metatartaric acid |
100 |
only made wine |
||
|
E 473-474 |
Sucrose esters of fatty acids — sucroglycerides |
5 000 |
|||
|
(1): The additives may be added individually or in combination |
|||||
|
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid |
|||||
|
(3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present |
|||||
|
(4): The maximum level is expressed as P2O5 |
|||||
|
(24): Ingoing amount, residues not detectable |
|||||
|
14.2.5 |
Mead |
||||
|
Group I |
Additives |
E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used |
|||
|
Group II |
Colours at quantum satis |
quantum satis |
|||
|
E 200-203 |
Sorbic acid — sorbates |
200 |
(1) (2) |
||
|
E 220-228 |
Sulphur dioxide — sulphites |
200 |
(3) |
||
|
E 338-452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates |
1 000 |
(1) (4) |
||
|
E 473-474 |
Sucrose esters of fatty acids — sucroglycerides |
5 000 |
(24) |
||
|
(1): The additives may be added individually or in combination |
|||||
|
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid |
|||||
|
(3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present |
|||||
|
(4): The maximum level is expressed as P2O5 |
|||||
|
(24): Ingoing amount, residues not detectable |
|||||
|
14.2.6 |
Spirit drinks as defined in Regulation (EC) No 110/2008 |
||||
|
Group I |
Additives |
except whisky or whiskey; E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used except in liqueurs |
|||
|
Group II |
Colours at quantum satis |
quantum satis |
except: spirit drinks as defined in article 5(1) and sales denominations listed in Annex II, paragraphs 1-14 of Regulation (EC) No 110/2008 and spirits (preceded by the name of the fruit) obtained by maceration and distillation, London Gin, Sambuca, Maraschino, Marrasquino or Maraskino and Mistrà |
||
|
Group III |
Colours with combined maximum limit |
200 |
except: spirit drinks as defined in article 5(1) and sales denominations listed in Annex II, paragraphs 1-14 of Regulation (EC) No 110/2008 and spirits (preceded by the name of the fruit) obtained by maceration and distillation, London Gin, Sambuca, Maraschino, Marrasquino or Maraskino and Mistrà |
||
|
E 123 |
amaranth |
30 |
except: spirit drinks as defined in article 5(1) and sales denominations listed in Annex II, paragraphs 1-14 of Regulation (EC) No 110/2008 and spirits (preceded by the name of the fruit) obtained by maceration and distillation, London Gin, Sambuca, Maraschino, Marrasquino or Maraskino and Mistrà |
||
|
E 150a-d |
Caramels |
quantum satis |
except: fruit spirits, spirits (preceded by the name of the fruit) obtained by maceration and distillation, London Gin, Sambuca, Maraschino, Marrasquino or Maraskino and Mistrà. Whisky, whiskey can only contain E 150a |
||
|
E 160b |
Annatto, Bixin, Norbixin |
10 |
only liqueurs |
||
|
E 174 |
Silver |
quantum satis |
only liqueurs |
||
|
E 175 |
Gold |
quantum satis |
only liqueurs |
||
|
E 220-228 |
Sulphur dioxide — sulphites |
50 |
(3) |
only distilled alcoholic beverages containing whole pears |
|
|
E 338-452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates |
1 000 |
(1) (4) |
except: whisky, whiskey |
|
|
E 405 |
Propane-1, 2-diol alginate |
10 000 |
only emulsified liqueurs |
||
|
E 416 |
Karaya gum |
10 000 |
only egg-based liqueurs |
||
|
E 445 |
Glycerol esters of wood rosins |
100 |
only cloudy spirit drinks |
||
|
E 473-474 |
Sucrose esters of fatty acids — sucroglycerides |
5 000 |
(1) |
except: whisky, whiskey |
|
|
E 475 |
Polyglycerol esters of fatty acids |
5 000 |
only emulsified liqueurs |
||
|
E 481-482 |
Stearoyl-2-lactylates |
8 000 |
(1) |
only emulsified liqueurs |
|
|
(1): The additives may be added individually or in combination |
|||||
|
(3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present |
|||||
|
(4): The maximum level is expressed as P2O5 |
|||||
|
14.2.7 |
Aromatised wine-based products as defined by Regulation (EEC) No 1601/91 |
||||
|
14.2.7.1 |
Aromatised wines |
||||
|
Group I |
Additives |
E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used |
|||
|
Group II |
Colours at quantum satis |
Except americano, bitter vino |
|||
|
Group III |
Colours with combined maximum limit |
200 |
Except americano, bitter vino |
||
|
E 150a-d |
Caramels |
quantum satis |
|||
|
E 100 |
Curcumin |
100 |
(26) (27) |
only americano, bitter vino |
|
|
E 101 |
Riboflavins |
100 |
(26) (27) |
only americano, bitter vino |
|
|
E 102 |
Tartrazine |
100 |
(26) (27) |
only americano, bitter vino |
|
|
E 104 |
Quinoline Yellow |
100 |
(26) (27) |
only americano, bitter vino |
|
|
E 110 |
Sunset Yellow FCF/Orange Yellow S |
100 |
(27) |
only bitter vino |
|
|
E 120 |
Cochineal, Carminic acid, Carmines |
100 |
(26) (27) |
only americano, bitter vino |
|
|
E 122 |
Azorubine, Carmoisine |
100 |
(26) (27) |
only americano, bitter vino |
|
|
E 123 |
Amaranth |
100 |
(26) (27) |
only americano, bitter vino |
|
|
E 124 |
Ponceau 4R, Cochineal Red A |
100 |
(26) (27) |
only americano, bitter vino |
|
|
E 129 |
Allura Red AG |
100 |
(27) |
only bitter vino |
|
|
E 123 |
Amaranth |
30 |
only aperitif wines |
||
|
E 150a-d |
Caramels |
quantum satis |
only americano, bitter vino |
||
|
E 160d |
Lycopene |
10 |
|||
|
E 200-203 |
Sorbic acid — sorbates |
200 |
(1) (2) |
||
|
E 242 |
Dimethyl dicarbonate |
250 |
(24) |
||
|
E 338-452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates |
1 000 |
(1) (4) |
||
|
E 473-474 |
Sucrose esters of fatty acids — sucroglycerides |
5 000 |
(1) |
||
|
(1): The additives may be added individually or in combination |
|||||
|
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid |
|||||
|
(4): The maximum level is expressed as P2O5 |
|||||
|
(24): Ingoing amount, residues not detectable |
|||||
|
(26): In americano E 100, E 101, E 102, E 104, E 120, E 122, E 123, E 124 are authorised individually or in combination |
|||||
|
(27): In bitter vino E 100, E 101, E 102, E 104, E 110, E 120, E 122, E 123, E 124, E 129 are authorised individually or in combination |
|||||
|
14.2.7.2 |
Aromatised wine-based drinks |
||||
|
Group I |
Additives |
E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used |
|||
|
Group II |
Colours at quantum satis |
quantum satis |
except bitter soda, sangria, claria, zurra |
||
|
Group III |
Colours with combined maximum limit |
200 |
except bitter soda, sangria, claria, zurra |
||
|
E 100 |
Curcumin |
100 |
(28) |
only bitter soda |
|
|
E 101 |
Riboflavins |
100 |
(28) |
only bitter soda |
|
|
E 102 |
Tartrazine |
100 |
(28) |
only bitter soda |
|
|
E 104 |
Quinoline Yellow |
100 |
(28) |
only bitter soda |
|
|
E 110 |
Sunset Yellow FCF/Orange Yellow S |
100 |
(28) |
only bitter soda |
|
|
E 120 |
Cochineal, Carminic acid, Carmines |
100 |
(28) |
only bitter soda |
|
|
E 122 |
Azorubine, Carmoisine |
100 |
(28) |
only bitter soda |
|
|
E 123 |
Amaranth |
100 |
(28) |
only bitter soda |
|
|
E 124 |
Ponceau 4R, Cochineal Red A |
100 |
(28) |
only bitter soda |
|
|
E 129 |
Allura Red AG |
100 |
(28) |
only bitter soda |
|
|
E 150a-d |
Caramels |
quantum satis |
only bitter soda |
||
|
E 160d |
Lycopene |
10 |
|||
|
E 200-203 |
Sorbic acid — sorbates |
200 |
(1) (2) |
||
|
E 242 |
Dimethyl dicarbonate |
250 |
(24) |
||
|
E 338-452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates |
1 000 |
(1) (4) |
||
|
E 473-474 |
Sucrose esters of fatty acids — sucroglycerides |
5 000 |
(1) |
||
|
(1): The additives may be added individually or in combination |
|||||
|
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid |
|||||
|
(4): The maximum level is expressed as P2O5 |
|||||
|
(24): Ingoing amount, residues not detectable |
|||||
|
(28): In bitter soda E 100, E 101, E 102, E 104, E 110, E 120, E 122, E 123, E 124, E 129 are authorised individually or in combination |
|||||
|
14.2.7.3 |
Aromatised wine-product cocktails |
||||
|
Group I |
Additives |
E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used |
|||
|
Group II |
Colours at quantum satis |
quantum satis |
|||
|
Group III |
Colours with combined maximum limit |
200 |
|||
|
E 160d |
Lycopene |
10 |
|||
|
E 200-203 |
Sorbic acid — sorbates |
200 |
(1) (2) |
||
|
E 242 |
Dimethyl dicarbonate |
250 |
(24) |
||
|
E 338-452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates |
1 000 |
(1) (4) |
||
|
E 473-474 |
Sucrose esters of fatty acids — sucroglycerides |
5 000 |
(1) |
||
|
(1): The additives may be added individually or in combination |
|||||
|
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid |
|||||
|
(4): The maximum level is expressed as P2O5 |
|||||
|
(24): Ingoing amount, residues not detectable |
|||||
|
14.2.8 |
Other alcoholic drinks including mixtures of alcoholic drinks with non-alcoholic drinks and spirits with less than 15 % of alcohol |
||||
|
Group I |
Additives |
E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used |
|||
|
Group II |
Colours at quantum satis |
quantum satis |
|||
|
Group III |
Colours with combined maximum limit |
200 |
only alcoholic drinks with less than 15 % of alcohol |
||
|
E 123 |
Amaranth |
30 |
only alcoholic drinks with less than 15 % of alcohol |
||
|
E 160b |
Annatto, Bixin, Norbixin |
10 |
only alcoholic drinks with less than 15 % of alcohol |
||
|
E 160d |
Lycopene |
30 |
|||
|
E 200-203 |
Sorbic acid — sorbates |
200 |
(1) (2) |
only alcoholic drinks with less than 15 % of alcohol |
|
|
E 210-213 |
Benzoic acid — benzoates |
200 |
(1) (2) |
only alcoholic drinks with less than 15 % of alcohol |
|
|
E 242 |
Dimethyl dicarbonate |
250 |
(24) |
only wine-based drinks |
|
|
E 338-452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates |
1 000 |
(1) (4) |
||
|
E 444 |
Sucrose acetate isobutyrate |
300 |
only flavoured cloudy alcoholic drinks containing less than 15 % of alcohol |
||
|
E 445 |
Glycerol esters of wood rosins |
100 |
only flavoured cloudy alcoholic drinks containing less than 15 % of alcohol |
||
|
E 473-474 |
Sucrose esters of fatty acids — sucroglycerides |
5 000 |
(1) |
||
|
E 481-482 |
Stearoyl-2-lactylates |
8 000 |
(1) |
only flavoured drinks containing less than 15 % of alcohol |
|
|
E 950 |
Acesulfame K |
350 |
|||
|
E 951 |
Aspartame |
600 |
|||
|
E 952 |
Cyclamic acid and its Na and Ca salts |
250 |
(51) |
only mixtures of alcoholic drinks with non-alcoholic drinks |
|
|
E 954 |
Saccharin and its Na, K and Ca salts |
80 |
(52) |
||
|
E 955 |
Sucralose |
250 |
|||
|
E 959 |
Neohesperidine DC |
30 |
|||
|
E 960 |
Steviol glycosides |
150 |
(60) |
||
|
E 961 |
Neotame |
20 |
|||
|
E 962 |
Salt of aspartame-acesulfame |
350 |
(11)a (49) (50) |
||
|
(1): The additives may be added individually or in combination |
|||||
|
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid |
|||||
|
(4): The maximum level is expressed as P2O5 |
|||||
|
(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent |
|||||
|
(49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) |
|||||
|
(50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 |
|||||
|
(51): Maximum usable levels are expressed in free acid |
|||||
|
(52): Maximum usable levels are expressed in free imide |
|||||
|
(24): Ingoing amount, residues not detectable |
|||||
|
(60): Expressed as steviol equivalents |
|||||
|
15 |
Ready-to-eat savouries and snacks |
||||
|
15.1 |
Potato-, cereal-, flour- or starch-based snacks |
||||
|
Group I |
Additives |
||||
|
Group II |
Colours at quantum satis |
quantum satis |
|||
|
Group III |
Colours with combined maximum limit |
100 |
excluding extruded or expanded savoury snack products |
||
|
Group III |
Colours with combined maximum limit |
200 |
only extruded or expanded savoury snack products |
||
|
E 160b |
Annatto, Bixin, Norbixin |
10 |
excluding extruded or expanded savoury snack products |
||
|
E 160b |
Annatto, Bixin, Norbixin |
20 |
only extruded or expanded savoury snack products |
||
|
E 160d |
Lycopene |
30 |
|||
|
E 200-203; 214-219 |
Sorbic acid — sorbates; p-hydroxybenzoates |
1 000 |
(1) (2) (5) |
||
|
E 220-228 |
Sulphur dioxide — sulphites |
50 |
(3) |
only cereal- and potato-based snacks |
|
|
E 310-320 |
Gallates, TBHQ and BHA |
200 |
(1) |
only cereal-based snack foods |
|
|
E 338-452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates |
5 000 |
(1) (4) |
||
|
E 392 |
Extracts of rosemary |
50 |
(41) (46) |
||
|
E 405 |
Propane-1, 2-diol alginate |
3 000 |
only cereal- and potato-based snacks |
||
|
E 416 |
Karaya gum |
5 000 |
only cereal- and potato-based snacks |
||
|
E 481-482 |
Stearoyl-2-lactylates |
2 000 |
(1) |
only cereal-based snacks |
|
|
E 481-482 |
Stearoyl-2-lactylates |
5 000 |
(1) |
only cereal- and potato-based snacks |
|
|
E 901 |
Beeswax, white and yellow |
quantum satis |
as glazing agents only |
||
|
E 902 |
Candelilla wax |
quantum satis |
as glazing agents only |
||
|
E 903 |
Carnauba wax |
200 |
as glazing agents only |
||
|
E 904 |
Shellac |
quantum satis |
as glazing agents only |
||
|
E 950 |
Acesulfame K |
350 |
|||
|
E 951 |
Aspartame |
500 |
|||
|
E 954 |
Saccharin and its Na, K and Ca salts |
100 |
(52) |
||
|
E 955 |
Sucralose |
200 |
|||
|
E 959 |
Neohesperidine DC |
50 |
|||
|
E 960 |
Steviol glycosides |
20 |
(60) |
||
|
E 961 |
Neotame |
18 |
|||
|
E 961 |
Neotame |
2 |
as flavour enhancer only |
||
|
E 962 |
Salt of aspartame-acesulfame |
500 |
(11)b (49) (50) |
||
|
(1): The additives may be added individually or in combination |
|||||
|
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid |
|||||
|
(3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present |
|||||
|
(4): The maximum level is expressed as P2O5 |
|||||
|
(5): E 214-219: p-hydroxybenzoates (PHB), maximum 300 mg/kg |
|||||
|
(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent |
|||||
|
(41): Expressed on fat basis |
|||||
|
(49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) |
|||||
|
(50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 |
|||||
|
(52): Maximum usable levels are expressed in free imide |
|||||
|
(46): As the sum of carnosol and carnosic acid |
|||||
|
(60): Expressed as stevioles equivalents |
|||||
|
15.2 |
Processed nuts |
||||
|
Group I |
Additives |
||||
|
Group II |
Colours at quantum satis |
quantum satis |
|||
|
Group III |
Colours with combined maximum limit |
100 |
only savoury-coated nuts |
||
|
E 160b |
Annatto, Bixin, Norbixin |
10 |
only savoury-coated nuts |
||
|
E 160d |
Lycopene |
30 |
|||
|
E 200-203; 214-219 |
Sorbic acid — sorbates; p-hydroxybenzoates |
1 000 |
(1) (2) (5) |
only coated nuts |
|
|
E 220-228 |
Sulphur dioxide — sulphites |
50 |
(3) |
only marinated nuts |
|
|
E 310-320 |
Gallates, TBHQ and BHA |
200 |
(1) (13) |
||
|
E 338-452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates |
5 000 |
(1) (4) |
||
|
E 392 |
Extracts of rosemary |
200 |
(41) (46) |
||
|
E 416 |
Karaya gum |
10 000 |
only coating for nuts |
||
|
E 901 |
Beeswax, white and yellow |
quantum satis |
as glazing agents only |
||
|
E 902 |
Candelilla wax |
quantum satis |
as glazing agents only |
||
|
E 903 |
Carnauba wax |
200 |
as glazing agents only |
||
|
E 904 |
Shellac |
quantum satis |
as glazing agents only |
||
|
E 950 |
Acesulfame K |
350 |
|||
|
E 951 |
Aspartame |
500 |
|||
|
E 954 |
Saccharin and its Na, K and Ca salts |
100 |
(52) |
||
|
E 955 |
Sucralose |
200 |
|||
|
E 959 |
Neohesperidine DC |
50 |
|||
|
E 960 |
Steviol glycosides |
20 |
(60) |
||
|
E 961 |
Neotame |
18 |
|||
|
E 961 |
Neotame |
2 |
as flavour enhancer only |
||
|
E 962 |
Salt of aspartame-acesulfame |
500 |
(11)b (49) (50) |
||
|
(1): The additives may be added individually or in combination |
|||||
|
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid |
|||||
|
(3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present |
|||||
|
(4): The maximum level is expressed as P2O5 |
|||||
|
(5): E 214-219: p-hydroxybenzoates (PHB), maximum 300 mg/kg |
|||||
|
(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent |
|||||
|
(13): Maximum limit expressed on fat |
|||||
|
(41): Expressed on fat basis |
|||||
|
(49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) |
|||||
|
(50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 |
|||||
|
(52): Maximum usable levels are expressed in free imide |
|||||
|
(46): As the sum of carnosol and carnosic acid |
|||||
|
(60): Expressed as steviol equivalents |
|||||
|
16 |
Desserts excluding products covered in categories 1, 3 and 4 |
||||
|
Group I |
Additives |
||||
|
Group II |
Colours at quantum satis |
quantum satis |
|||
|
Group III |
Colours with combined maximum limit |
150 |
|||
|
Group IV |
Polyols |
quantum satis |
only energy-reduced or with no added sugar |
||
|
E 160b |
Annatto, Bixin, Norbixin |
10 |
|||
|
E 160d |
Lycopene |
30 |
|||
|
E 200-203 |
Sorbic acid — sorbates |
1 000 |
(1) (2) |
only frugtgrød, rote Grütze and pasha |
|
|
E 200-203 |
Sorbic acid — sorbates |
2 000 |
(1) (2) |
only ostkaka |
|
|
E 200-213 |
Sorbic acid — sorbates; Benzoic acid — benzoates |
300 |
(1) (2) |
only non-heat-treated dairy-based desserts |
|
|
E 210-213 |
Benzoic acid — benzoates |
500 |
(1) (2) |
only frugtgrød and rote Grütze |
|
|
E 234 |
Nisin |
3 |
only semolina and tapioca puddings and similar products |
||
|
E 280-283 |
Propionic acid — propionates |
1 000 |
(1) (6) |
only Christmas pudding |
|
|
E 297 |
Fumaric acid |
4 000 |
only gel-like desserts, fruit-flavoured desserts, dry powdered dessert mixes |
||
|
E 338-452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates |
3 000 |
(1) (4) |
||
|
E 338-452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates |
7 000 |
(1) (4) |
only dry powdered dessert mixes |
|
|
E 355-357 |
Adipic acid — adipates |
1 000 |
(1) |
only dry powdered dessert mixes |
|
|
E 355-357 |
Adipic acid — adipates |
6 000 |
(1) |
only gel-like desserts |
|
|
E 355-357 |
Adipic acid — adipates |
1 000 |
(1) |
only fruit-flavoured desserts |
|
|
E 363 |
Succinic acid |
6 000 |
|||
|
E 416 |
Karaya gum |
6 000 |
|||
|
E 427 |
Cassia gum |
2 500 |
only for dairy-based dessert and similar products |
||
|
E 432-436 |
Polysorbates |
3 000 |
(1) |
||
|
E 473-474 |
Sucrose esters of fatty acids — sucroglycerides |
5 000 |
(1) |
||
|
E 475 |
Polyglycerol esters of fatty acids |
2 000 |
|||
|
E 477 |
Propane-1,2-diol esters of fatty acids |
5 000 |
|||
|
E 481-482 |
Stearoyl-2-lactylates |
5 000 |
(1) |
||
|
E 483 |
Stearyl tartrate |
5 000 |
|||
|
E 491-495 |
Sorbitan esters |
5 000 |
(1) |
||
|
E 950 |
Acesulfame K |
350 |
only energy-reduced or with no added sugar |
||
|
E 951 |
Aspartame |
1 000 |
only energy-reduced or with no added sugar |
||
|
E 952 |
Cyclamic acid and its Na and Ca salts |
250 |
(51) |
only energy-reduced or with no added sugar |
|
|
E 954 |
Saccharin and its Na, K and Ca salts |
100 |
(52) |
only energy-reduced or with no added sugar |
|
|
E 955 |
Sucralose |
400 |
only energy-reduced or with no added sugar |
||
|
E 957 |
Thaumatin |
5 |
as flavour enhancer only |
||
|
E 959 |
Neohesperidine DC |
50 |
only energy-reduced or with no added sugar |
||
|
E 960 |
Steviol glycosides |
100 |
(60) |
only energy-reduced or with no added sugar |
|
|
E 961 |
Neotame |
32 |
only energy-reduced or with no added sugar |
||
|
E 962 |
Salt of aspartame-acesulfame |
350 |
(11)a (49) (50) |
only energy-reduced or with no added sugar |
|
|
(1): The additives may be added individually or in combination |
|||||
|
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid |
|||||
|
(4): The maximum level is expressed as P2O5 |
|||||
|
(6): Propionic acid and its salts may be present in certain fermented products resulting from the fermentation process following good manufacturing practice |
|||||
|
(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent |
|||||
|
(49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) |
|||||
|
(50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 |
|||||
|
(51): Maximum usable levels are expressed in free acid |
|||||
|
(52): Maximum usable levels are expressed in free imide |
|||||
|
(60): Expressed as steviol equivalents |
|||||
|
17 |
Food supplements as defined in Directive 2002/46/EC excluding food supplements for infants and young children |
||||
|
17.1 |
Food supplements supplied in a solid form including capsules and tablets and similar forms, excluding chewable forms |
||||
|
Group I |
Additives |
E 410, E 412, E 415 E 417 may not be used to produce dehydrated foods intended to rehydrate on ingestion |
|||
|
Group II |
Colours at quantum satis |
quantum satis |
|||
|
Group III |
Colours with combined maximum limit |
300 |
|||
|
Group IV |
Polyols |
quantum satis |
|||
|
E 160d |
Lycopene |
30 |
|||
|
E 200-213 |
Sorbic acid — sorbates; Benzoic acid — benzoates |
1 000 |
(1) (2) |
only when supplied in dried form and containing preparations of vitamin A and of combinations of vitamins A and D |
|
|
E 310-321 |
Gallates, TBHQ, BHA and BHT |
400 |
(1) |
||
|
E 338-452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates |
quantum satis |
|||
|
E 392 |
Extracts of rosemary |
400 |
(46) |
||
|
E 405 |
Propane-1, 2-diol alginate |
1 000 |
|||
|
E 416 |
Karaya gum |
quantum satis |
|||
|
E 426 |
Soybean hemicellulose |
1 500 |
|||
|
E 432-436 |
Polysorbates |
quantum satis |
|||
|
E 459 |
Beta-cyclodextrin |
quantum satis |
only foods in tablet and coated tablet form |
||
|
E 468 |
Cross-linked sodium carboxy methyl cellulose |
30 000 |
|||
|
E 473-474 |
Sucrose esters of fatty acids — sucroglycerides |
quantum satis |
(1) |
||
|
E 475 |
Polyglycerol esters of fatty acids |
quantum satis |
|||
|
E 491-495 |
Sorbitan esters |
quantum satis |
(1) |
||
|
E 551-559 |
Silicon dioxide — silicates |
10 000 |
|||
|
E 901 |
Beeswax, white and yellow |
quantum satis |
|||
|
E 902 |
Candelilla wax |
quantum satis |
|||
|
E 903 |
Carnauba wax |
200 |
|||
|
E 904 |
Shellac |
quantum satis |
|||
|
E 950 |
Acesulfame K |
500 |
|||
|
E 951 |
Aspartame |
2 000 |
|||
|
E 952 |
Cyclamic acid and its Na and Ca salts |
500 |
(51) |
||
|
E 954 |
Saccharin and its Na, K and Ca salts |
500 |
(52) |
||
|
E 955 |
Sucralose |
800 |
|||
|
E 959 |
Neohesperidine DC |
100 |
|||
|
E 960 |
Steviol glycosides |
670 |
(60) |
||
|
E 961 |
Neotame |
60 |
|||
|
E 961 |
Neotame |
2 |
only as flavour enhancer |
||
|
E 962 |
Salt of aspartame-acesulfame |
500 |
(11)a (49) (50) |
||
|
E 1201 |
Polyvinylpyrrolidone |
quantum satis |
only foods in tablet and coated tablet form |
||
|
E 1202 |
Polyvinylpolypyrrolidone |
quantum satis |
only foods in tablet and coated tablet form |
||
|
E 1203 |
Polyvinyl alcohol (PVA) |
18 000 |
only in capsule and tablet form |
||
|
E 1204 |
Pullulan |
quantum satis |
only in capsule and tablet form |
||
|
E 1205 |
Basic methacrylate copolymer |
100 000 |
|||
|
E 1505 |
Triethyl citrate |
3 500 |
only in capsule and tablet form |
||
|
E 1521 |
Polyethylene glycol |
10 000 |
only in capsule and tablet form |
||
|
(1): The additives may be added individually or in combination |
|||||
|
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid |
|||||
|
(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent |
|||||
|
(49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) |
|||||
|
(50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 |
|||||
|
(51): Maximum usable levels are expressed in free acid |
|||||
|
(52): Maximum usable levels are expressed in free imide |
|||||
|
(46): As the sum of carnosol and carnosic acid |
|||||
|
(60): Expressed as steviol equivalents |
|||||
|
17.2 |
Food supplements supplied in a liquid form |
||||
|
Group I |
Additives |
||||
|
Group II |
Colours at quantum satis |
quantum satis |
|||
|
Group III |
Colours with combined maximum limit |
100 |
|||
|
E 160d |
Lycopene |
30 |
|||
|
E 200-213 |
Sorbic acid — sorbates; Benzoic acid — benzoates |
2 000 |
(1) (2) |
||
|
E 310-321 |
Gallates, TBHQ, BHA and BHT |
400 |
(1) |
||
|
E 338-452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates |
quantum satis |
|||
|
E 392 |
Extracts of rosemary |
400 |
(46) |
||
|
E 405 |
Propane-1, 2-diol alginate |
1 000 |
|||
|
E 416 |
Karaya gum |
quantum satis |
|||
|
E 426 |
Soybean hemicellulose |
1 500 |
|||
|
E 432-436 |
Polysorbates |
quantum satis |
|||
|
E 473-474 |
Sucrose esters of fatty acids — sucroglycerides |
quantum satis |
(1) |
||
|
E 475 |
Polyglycerol esters of fatty acids |
quantum satis |
|||
|
E 491-495 |
Sorbitan esters |
quantum satis |
|||
|
E 551-559 |
Silicon dioxide — silicates |
10 000 |
|||
|
E 950 |
Acesulfame K |
350 |
|||
|
E 951 |
Aspartame |
600 |
|||
|
E 952 |
Cyclamic acid and its Na and Ca salts |
400 |
(51) |
||
|
E 954 |
Saccharin and its Na, K and Ca salts |
80 |
(52) |
||
|
E 955 |
Sucralose |
240 |
|||
|
E 959 |
Neohesperidine DC |
50 |
|||
|
E 960 |
Steviol glycosides |
200 |
(60) |
||
|
E 961 |
Neotame |
20 |
|||
|
E 961 |
Neotame |
2 |
only as flavour enhancer |
||
|
E 962 |
Salt of aspartame-acesulfame |
350 |
(11)a (49) (50) |
||
|
(1): The additives may be added individually or in combination |
|||||
|
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid |
|||||
|
(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent |
|||||
|
(49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) |
|||||
|
(50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 |
|||||
|
(51): Maximum usable levels are expressed in free acid |
|||||
|
(52): Maximum usable levels are expressed in free imide |
|||||
|
(46): As the sum of carnosol and carnosic acid |
|||||
|
(60): Expressed as steviol equivalents |
|||||
|
17.3 |
Food supplements supplied in a syrup-type or chewable form |
||||
|
Group I |
Additives |
||||
|
Group II |
Colours at quantum satis |
quantum satis |
|||
|
Group IV |
Polyols |
quantum satis |
|||
|
Group III |
Colours with combined maximum limit |
300 |
only solid food supplements |
||
|
Group III |
Colours with combined maximum limit |
100 |
only liquid food supplements |
||
|
E 160d |
Lycopene |
30 |
|||
|
E 310-321 |
Gallates, TBHQ, BHA and BHT |
400 |
(1) |
||
|
E 338-452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates |
quantum satis |
|||
|
E 392 |
Extracts of rosemary |
400 |
(46) |
||
|
E 405 |
Propane-1, 2-diol alginate |
1 000 |
|||
|
E 416 |
Karaya gum |
quantum satis |
|||
|
E 426 |
Soybean hemicellulose |
1 500 |
|||
|
E 432-436 |
Polysorbates |
quantum satis |
|||
|
E 473-474 |
Sucrose esters of fatty acids — sucroglycerides |
quantum satis |
(1) |
||
|
E 475 |
Polyglycerol esters of fatty acids |
quantum satis |
|||
|
E 491-495 |
Sorbitan esters |
quantum satis |
|||
|
E 551-559 |
Silicon dioxide — silicates |
10 000 |
|||
|
E 901 |
Beeswax, white and yellow |
quantum satis |
|||
|
E 902 |
Candelilla wax |
quantum satis |
|||
|
E 903 |
Carnauba wax |
200 |
|||
|
E 904 |
Shellac |
quantum satis |
|||
|
E 950 |
Acesulfame K |
2 000 |
|||
|
E 951 |
Aspartame |
5 500 |
|||
|
E 952 |
Cyclamic acid and its Na and Ca salts |
1 250 |
(51) |
||
|
E 954 |
Saccharin and its Na, K and Ca salts |
1 200 |
(52) |
||
|
E 955 |
Sucralose |
2 400 |
|||
|
E 957 |
Thaumatin |
400 |
|||
|
E 959 |
Neohesperidine DC |
400 |
|||
|
E 960 |
Steviol glycosides |
1 800 |
(60) |
||
|
E 961 |
Neotame |
185 |
|||
|
E 961 |
Neotame |
2 |
only food supplements based on vitamin and/or mineral elements, as flavour enhancer |
||
|
E 962 |
Salt of aspartame-acesulfame |
2 000 |
(11)a (49) (50) |
||
|
(1): The additives may be added individually or in combination |
|||||
|
(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent |
|||||
|
(49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) |
|||||
|
(50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 |
|||||
|
(51): Maximum usable levels are expressed in free acid |
|||||
|
(52): Maximum usable levels are expressed in free imide |
|||||
|
(46): As the sum of carnosol and carnosic acid |
|||||
|
(60): Expressed as steviol equivalents |
|||||
|
18 |
Processed foods not covered by categories 1 to 17, excluding foods for infants and young children |
||||
|
Group I |
Additives |
||||
ANNEX III
Union list of food additives including carriers approved for use in food additives, food enzymes, food flavourings, nutrients and their conditions of use
Definitions
1. ‘nutrients’ for the purposes of this Annex means vitamins, minerals and other substances added for nutritional purposes, as well as substances added for physiological purposes as covered by Regulation (EC) No 1925/2006, Directive 2002/46/EC, Directive 2009/39/EC and Regulation (EC) No 953/2009.
2. ‘preparation’ for the purposes of this Annex means a formulation consisting of one or more food additives, food enzymes and/or nutrients in which substances such as food additives and/or other food ingredients are incorporated to facilitate their storage, sale, standardisation, dilution or dissolution.
PART 1
Carriers in food additives
|
E number of the carrier |
Name of the carrier |
Maximum level |
Food additives to which the carrier may be added |
|
E 1520 |
Propane-1, 2-diol (propylene glycol) |
1 000 mg/kg in final food (as carry-over) (1) |
Colours, emulsifiers and antioxidants |
|
E 422 |
Glycerol |
quantum satis |
All food additives |
|
E 420 |
Sorbitol |
||
|
E 421 |
Mannitol |
||
|
E 953 |
Isomalt |
||
|
E 965 |
Maltitol |
||
|
E 966 |
Lactitol |
||
|
E 967 |
Xylitol |
||
|
E 968 |
Erythritol |
||
|
E 400 – E 404 |
Alginic acid – alginates (Table 7 of Part 6) |
||
|
E 405 |
Propane-1, 2-diol alginate |
||
|
E 406 |
Agar |
||
|
E 407 |
Carrageenan |
||
|
E 410 |
Locust bean gum |
||
|
E 412 |
Guar gum |
||
|
E 413 |
Tragacanth |
||
|
E 414 |
Gum arabic (acacia gum) |
||
|
E 415 |
Xanthan gum |
||
|
E 440 |
Pectins |
||
|
E 432 – E 436 |
Polysorbates (Table 4 of Part 6) |
quantum satis |
Antifoaming agents |
|
E 442 |
Ammoniumphosphatides |
quantum satis |
Antioxidants |
|
E 460 |
Cellulose |
quantum satis |
All food additives |
|
E 461 |
Methyl cellulose |
||
|
E 462 |
Ethyl cellulose |
||
|
E 463 |
Hydroxypropyl cellulose |
||
|
E 464 |
Hydroxypropyl methyl cellulose |
||
|
E 465 |
Ethyl methyl cellulose |
||
|
E 466 |
Carboxy methyl cellulose, Sodium carboxy methyl cellulose, Cellulose gum |
||
|
E 322 |
Lecithins |
quantum satis |
Colours and fat-soluble antioxidants |
|
E 432 – E 436 |
Polysorbates (Table 4 of Part 6) |
||
|
E 470b |
Magnesium salts of fatty acids |
||
|
E 471 |
Mono- and diglycerides of fatty acids |
||
|
E 472a |
Acetic acid esters of mono- and diglycerides of fatty acids |
||
|
E 472c |
Citric acid esters of mono- and diglycerides of fatty acids |
||
|
E 472e |
Mono and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids |
||
|
E 473 |
Sucrose esters of fatty acids |
||
|
E 475 |
Polyglycerol esters of fatty acids |
||
|
E 491 – E 495 |
Sorbitan esters (Table 5 of Part 6) |
quantum satis |
Colours and antifoaming agents |
|
E 1404 |
Oxidised starch |
quantum satis |
All food additives |
|
E 1410 |
Monostarch phosphate |
||
|
E 1412 |
Distarch phosphate |
||
|
E 1413 |
Phosphated distarch phosphate |
||
|
E 1414 |
Acetylated distarch phosphate |
||
|
E 1420 |
Acetylated starch |
||
|
E 1422 |
Acetylated distarch adipate |
||
|
E 1440 |
Hydroxy propyl starch |
||
|
E 1442 |
Hydroxy propyl distarch phosphate |
||
|
E 1450 |
Starch sodium octenyl succinate |
||
|
E 1451 |
Acetylated oxidised starch |
||
|
E 170 |
Calcium carbonate |
||
|
E 263 |
Calcium acetate |
||
|
E 331 |
Sodium citrates |
||
|
E 332 |
Potassium citrates |
||
|
E 341 |
Calcium phosphates |
||
|
E 501 |
Potassium carbonates |
||
|
E 504 |
Magnesium carbonates |
||
|
E 508 |
Potassium chloride |
||
|
E 509 |
Calcium chloride |
||
|
E 511 |
Magnesium chloride |
||
|
E 514 |
Sodium sulphates |
||
|
E 515 |
Potassium sulphates |
||
|
E 516 |
Calcium sulphate |
||
|
E 517 |
Ammonium sulphate |
||
|
E 577 |
Potassium gluconate |
||
|
E 640 |
Glycine and its sodium salt |
||
|
E 1505 (1) |
Triethyl citrate |
||
|
E 1518 (1) |
Glyceryl triacetate (triacetin) |
||
|
E 551 |
Silicon dioxide |
quantum satis |
Emulsifiers and colours |
|
E 552 |
Calcium silicate |
||
|
E 553b |
Talc |
50 mg/kg in the colour preparation |
Colours |
|
E 901 |
Beeswax, white and yellow |
quantum satis |
Colours |
|
E 1200 |
Polydextrose |
quantum satis |
All food additives |
|
E 1201 |
Polyvinylpyrrolidone |
quantum satis |
Sweeteners |
|
E 1202 |
Polyvinylpolypyrrolidone |
||
|
E 322 |
Lecithins |
quantum satis |
Glazing agents for fruit |
|
E 432 – E 436 |
Polysorbates |
||
|
E 470a |
Sodium, potassium and calcium salts of fatty acids |
||
|
E 471 |
Mono- and diglycerides of fatty acids |
||
|
E 491 – E 495 |
Sorbitan esters |
||
|
E 570 |
Fatty acids |
||
|
E 900 |
Dimethyl polysiloxane |
||
|
E 1521 |
Polyethylene glycol |
quantum satis |
Sweeteners |
|
E 425 |
Konjac |
quantum satis |
All food additives |
|
E 459 |
Beta-cyclodextrin |
1 000 mg/kg in final food |
All food additives |
|
E 468 |
Crosslinked sodium carboxy methyl cellulose Cross-linked cellulose gum |
quantum satis |
Sweeteners |
|
E 469 |
Enzymatically hydrolysed carboxymethylcellulose Enzymatically hydrolysed cellulose gum |
quantum satis |
All food additives |
|
E 555 |
Potassium aluminium silicate |
90 % relative to the pigment |
In E 171 titanium dioxide and E 172 iron oxides and hydroxides |
|
(1) Maximum level from all sources in foodstuffs 3 000 mg/kg (individually or in combination with E 1505, E 1517 and E 1518). In the case of beverages, with the exception of cream liqueurs, the maximum level of E 1520 shall be 1 000 mg/l from all sources. |
|||
PART 2
Food additives other than carriers in food additives (1)
|
E number of the added food additive |
Name of the added food additive |
Maximum level |
Food additive preparations to which the food additive may be added |
|
Table 1 |
quantum satis |
All food additive preparations |
|
|
E 200 – E 203 |
Sorbic acid — sorbates (Table 2 of Part 6) |
1 500 mg/kg singly or in combination in the preparation 15 mg/kg in the final product expressed as the free acid |
Colour preparations |
|
E 210 |
Benzoic acid |
||
|
E 211 |
Sodium benzoate |
||
|
E 212 |
Potassium benzoate |
||
|
E 220 – E 228 |
Sulphur dioxide — sulphites (Table 3 of Part 6) |
100 mg/kg in the preparation and 2 mg/kg expressed as SO2 in the final product as calculated |
Colour preparations (except E163 anthocyanins, E 150 b caustic sulphite caramel and E 150 d sulphite ammonia caramel) (2) |
|
E 320 |
Butylated hydroxyanisole (BHA) |
20 mg/kg singly or in combination (expressed on fat) in the preparation, 0,4 mg/kg in final product (singly or in combination) |
Emulsifiers containing fatty acids |
|
E 321 |
Butylated hydroxytoluene (BHT) |
||
|
E 338 |
Phosphoric acid |
40 000 mg/kg singly or in combination in the preparation (expressed as P2O5) |
Preparations of the colour E 163 anthocyanins |
|
E 339 |
Sodium phosphates |
||
|
E 340 |
Potassium phosphates |
||
|
E 343 |
Magnesium phosphates |
||
|
E 450 |
Diphosphates |
||
|
E 451 |
Triphosphates |
||
|
E 341 |
Calcium phosphates |
40 000 mg/kg in the preparation (expressed as P2O5) |
Colour and emulsifier preparations |
|
10 000 mg/kg in the preparation (expressed as P2O5) |
Polyol preparations |
||
|
10 000 mg/kg in the preparation (expressed as P2O5) |
E 412 guar gum preparations |
||
|
E 392 |
Extracts of rosemary |
1 000 mg/kg in the preparation, 5 mg/kg in the final product expressed as the sum of carnosic acid and carnosol |
Colour preparations |
|
E 416 |
Karaya gum |
50 000 mg/kg in the preparation, 1 mg/kg in final product |
Colour preparations |
|
E 432 – E 436 |
Polysorbates |
quantum satis |
Preparations of colours, fat soluble antioxidants and glazing agents for fruit |
|
E 473 |
Sucrose esters of fatty acids |
quantum satis |
Preparations of colours and fat soluble antioxidants |
|
E 475 |
Polyglycerol esters of fatty acids |
quantum satis |
Preparations of colours and fat soluble antioxidants |
|
E 476 |
Polyglycerol polyricinoleate |
50 000 mg/kg in the preparation, 500 mg/kg in final food |
As emulsifier in preparations of colours used in: Surimi and Japanese type Fish Products (Kamaboko) (E 120 cochineal, carminic acid, carmines) Meat products, fish pastes and fruit preparations used in flavoured milk products and desserts (E163 anthocyanins, E100 curcumin and E120 cochineal, carminic acid, carmines) |
|
E 491 – E 495 |
Sorbitan esters (Table 5 of Part 6) |
quantum satis |
Preparations of colours, anti-foaming agents and glazing agents for fruit |
|
E 551 |
Silicon dioxide |
50 000 mg/kg in the preparation |
Dry powdered colour preparations |
|
10 000 mg/kg in the preparation |
E 508 potassium chloride and E 412 guar gum preparations |
||
|
E 551 |
Silicon dioxide |
50 000 mg/kg in the preparation |
Dry powdered preparations of emulsifiers |
|
E 552 |
Calcium silicate |
||
|
E 551 |
Silicon dioxide |
10 000 mg/kg in the preparation |
Dry powdered preparations of polyols |
|
E 552 |
Calcium silicate |
||
|
E 553a |
Magnesium silicate |
||
|
E 553b |
Talc |
||
|
E 900 |
Dimethyl polysiloxane |
200 mg/kg in the preparation, 0,2 mg/l in final food |
Colour preparations of E 160 a carotenes, E 160 b annatto, bixin, norbixin, E 160 c Paprika extract, capsanthin, capsorubin, E 160 d lycopene and E 160 e beta-apo-8′-carotenal |
|
E 903 |
Carnauba wax |
130 000 mg/kg in the preparation, 1 200 mg/kg in final product from all sources |
As stabiliser in preparations of sweeteners and/or acids intended to be used in chewing gum |
|
(1) Except enzymes authorised as food additives. (2) E 163 anthocyanins may contain up to 100 000 mg/kg sulphites. E 150 b caustic sulphite caramel and E 150 d sulphite ammonia caramel may contain 2 000 mg/kg according to the purity criteria (Directive 2008/128/EC). |
|||
General rules for conditions of use of Food additives in Part 2
(1) Food Additives presented in Table 1 of Part 6 of this Annex, which are generally permitted for use in food under the general ‘quantum satis’ principle included in Annex II Part C(1) Group I, have been included as food additives (other than for the purpose of carriers) in food additives under the general ‘quantum satis’ principle, unless stated otherwise.
(2) For phosphates and silicates maximum limits have been set only in the food additive preparation and not in the final food.
(3) For all other food additives with a numerical ADI value maximum limits have been set for the food additive preparation and the final food.
(4) No food additives are authorised for their function as colour, sweetener or flavour enhancer.
PART 3
Food additives including carriers in food enzymes (1)
|
E number of the added food additive |
Name of the added food additive |
Maximum level in enzyme preparation |
Maximum level in final food except beverages |
Maximum level in beverages |
Can be used as a carrier? |
|
E 170 |
Calcium carbonate |
quantum satis |
quantum satis |
quantum satis |
Yes |
|
E 200 |
Sorbic acid |
20 000 mg/kg (singly or in combination expressed as the free acid) |
20 mg/kg |
10 mg/l |
|
|
E 202 |
Potassium sorbate |
||||
|
E 210 |
Benzoic acid |
5 000 mg/kg (singly or in combination expressed as the free acid) 12 000 mg/kg in rennet |
1,7 mg/kg 5 mg/kg in cheese where rennet has been used |
0,85 mg/l 2,5 mg/l in whey based beverages where rennet has been used |
|
|
E 211 |
Sodium benzoate |
||||
|
E 214 |
Ethyl-p-hydroxybenzoate |
2 000 mg/kg (singly or in combination expressed as the free acid) |
2 mg/kg |
1 mg/l |
|
|
E 215 |
Sodium ethyl p-hydroxybenzoate |
||||
|
E 218 |
Methyl p-hydroxybenzoate |
||||
|
E 219 |
Sodium methyl p-hydroxybenzoate |
||||
|
E 220 |
Sulphur dioxide |
2 000 mg/kg (singly or in combination expressed as SO2) 5 000 mg/kg only in food enzymes for brewing 6 000 mg/kg only for barley beta-amylase 10 000 mg/kg only for papain in solid form |
2 mg/kg |
2 mg/l |
|
|
E 221 |
Sodium sulphite |
||||
|
E 222 |
Sodium hydrogen sulphite |
||||
|
E 223 |
Sodium metabisulphite |
||||
|
E 224 |
Potassium metabisulphite |
||||
|
E 250 |
Sodium nitrite |
500 mg/kg |
0,01 mg/kg |
No use |
|
|
E 260 |
Acetic acid |
quantum satis |
quantum satis |
quantum satis |
Yes |
|
E 261 |
Potassium acetate |
quantum satis |
quantum satis |
quantum satis |
|
|
E 262 |
Sodium acetates |
quantum satis |
quantum satis |
quantum satis |
|
|
E 263 |
Calcium acetate |
quantum satis |
quantum satis |
quantum satis |
|
|
E 270 |
Lactic acid |
quantum satis |
quantum satis |
quantum satis |
Yes |
|
E 281 |
Sodium propionate |
quantum satis |
quantum satis |
50 mg/l |
|
|
E 290 |
Carbon dioxide |
quantum satis |
quantum satis |
quantum satis |
|
|
E 296 |
Malic acid |
quantum satis |
quantum satis |
quantum satis |
Yes |
|
E 300 |
Ascorbic acid |
quantum satis |
quantum satis |
quantum satis |
Yes |
|
E 301 |
Sodium ascorbate |
quantum satis |
quantum satis |
quantum satis |
Yes |
|
E 302 |
Calcium ascorbate |
quantum satis |
quantum satis |
quantum satis |
Yes |
|
E 304 |
Fatty acid esters of ascorbic acid |
quantum satis |
quantum satis |
quantum satis |
|
|
E 306 |
Tocopherol-rich extract |
quantum satis |
quantum satis |
quantum satis |
|
|
E 307 |
Alpha-tocopherol |
quantum satis |
quantum satis |
quantum satis |
|
|
E 308 |
Gamma-tocopherol |
quantum satis |
quantum satis |
quantum satis |
|
|
E 309 |
Delta-tocopherol |
quantum satis |
quantum satis |
quantum satis |
|
|
E 322 |
Lecithins |
quantum satis |
quantum satis |
quantum satis |
Yes |
|
E 325 |
Sodium lactate |
quantum satis |
quantum satis |
quantum satis |
|
|
E 326 |
Potassium lactate |
quantum satis |
quantum satis |
quantum satis |
|
|
E 327 |
Calcium lactate |
quantum satis |
quantum satis |
quantum satis |
Yes |
|
E 330 |
Citric acid |
quantum satis |
quantum satis |
quantum satis |
Yes |
|
E 331 |
Sodium citrates |
quantum satis |
quantum satis |
quantum satis |
Yes |
|
E 332 |
Potassium citrates |
quantum satis |
quantum satis |
quantum satis |
Yes |
|
E 333 |
Calcium citrates |
quantum satis |
quantum satis |
quantum satis |
|
|
E 334 |
Tartaric acid (L(+)-) |
quantum satis |
quantum satis |
quantum satis |
|
|
E 335 |
Sodium tartrates |
quantum satis |
quantum satis |
quantum satis |
Yes |
|
E 336 |
Potassium tartrates |
quantum satis |
quantum satis |
quantum satis |
Yes |
|
E 337 |
Sodium potassium tartrate |
quantum satis |
quantum satis |
quantum satis |
|
|
E 350 |
Sodium malates |
quantum satis |
quantum satis |
quantum satis |
Yes |
|
E 338 |
Phosphoric acid |
10 000 mg/kg (expressed as P2O5) |
quantum satis |
quantum satis |
|
|
E 339 |
Sodium phosphates |
50 000 mg/kg (singly or in combination, expressed as P2O5) |
quantum satis |
quantum satis |
Yes |
|
E 340 |
Potassium phosphates |
||||
|
E 341 |
Calcium phosphates |
||||
|
E 343 |
Magnesium phosphates |
||||
|
E 351 |
Potassium malate |
quantum satis |
quantum satis |
quantum satis |
Yes |
|
E 352 |
Calcium malates |
quantum satis |
quantum satis |
quantum satis |
Yes |
|
E 354 |
Calcium tartrate |
quantum satis |
quantum satis |
quantum satis |
|
|
E 380 |
Triammonium citrate |
quantum satis |
quantum satis |
quantum satis |
|
|
E 400 |
Alginic acid |
quantum satis |
quantum satis |
quantum satis |
Yes |
|
E 401 |
Sodium alginate |
quantum satis |
quantum satis |
quantum satis |
Yes |
|
E 402 |
Potassium alginate |
quantum satis |
quantum satis |
quantum satis |
Yes |
|
E 403 |
Ammonium alginate |
quantum satis |
quantum satis |
quantum satis |
|
|
E 404 |
Calcium alginate |
quantum satis |
quantum satis |
quantum satis |
Yes |
|
E 406 |
Agar |
quantum satis |
quantum satis |
quantum satis |
Yes |
|
E 407 |
Carrageenan |
quantum satis |
quantum satis |
quantum satis |
Yes |
|
E 407a |
Processed euchema seaweed |
quantum satis |
quantum satis |
quantum satis |
|
|
E 410 |
Locust bean gum |
quantum satis |
quantum satis |
quantum satis |
Yes |
|
E 412 |
Guar gum |
quantum satis |
quantum satis |
quantum satis |
Yes |
|
E 413 |
Tragacanth |
quantum satis |
quantum satis |
quantum satis |
Yes |
|
E 414 |
Acacia gum (gum arabic) |
quantum satis |
quantum satis |
quantum satis |
Yes |
|
E 415 |
Xanthan gum |
quantum satis |
quantum satis |
quantum satis |
Yes |
|
E 417 |
Tara gum |
quantum satis |
quantum satis |
quantum satis |
Yes |
|
E 418 |
Gellan gum |
quantum satis |
quantum satis |
quantum satis |
Yes |
|
E 420 |
Sorbitol |
quantum satis |
quantum satis |
quantum satis |
Yes |
|
E 421 |
Mannitol |
quantum satis |
quantum satis |
quantum satis |
Yes |
|
E 422 |
Glycerol |
quantum satis |
quantum satis |
quantum satis |
Yes |
|
E 440 |
Pectins |
quantum satis |
quantum satis |
quantum satis |
Yes |
|
E 450 |
Diphosphates |
50 000 mg/kg (singly or in combination expressed as P2O5) |
quantum satis |
quantum satis |
|
|
E 451 |
Triphosphates |
||||
|
E 452 |
Polyphosphates |
||||
|
E 460 |
Cellulose |
quantum satis |
quantum satis |
quantum satis |
Yes |
|
E 461 |
Methyl cellulose |
quantum satis |
quantum satis |
quantum satis |
Yes |
|
E 462 |
Ethyl cellulose |
quantum satis |
quantum satis |
quantum satis |
|
|
E 463 |
Hydroxypropyl cellulose |
quantum satis |
quantum satis |
quantum satis |
Yes |
|
E 464 |
Hydroxypropyl methyl cellulose |
quantum satis |
quantum satis |
quantum satis |
Yes |
|
E 465 |
Ethyl methyl cellulose |
quantum satis |
quantum satis |
quantum satis |
|
|
E 466 |
Carboxy methyl cellulose Sodium carboxy methyl cellulose Cellulose gum |
quantum satis |
quantum satis |
quantum satis |
Yes |
|
E 469 |
Enzymatically hydrolysed carboxy methyl cellulose |
quantum satis |
quantum satis |
quantum satis |
|
|
E 470a |
Sodium, potassium and calcium salts of fatty acids |
quantum satis |
quantum satis |
quantum satis |
|
|
E 470b |
Magnesium salts of fatty acids |
quantum satis |
quantum satis |
quantum satis |
|
|
E 471 |
Mono- and diglycerides of fatty acids |
quantum satis |
quantum satis |
quantum satis |
Yes |
|
E 472a |
Acetic acid esters of mono- and diglycerides of fatty acids |
quantum satis |
quantum satis |
quantum satis |
Yes |
|
E 472b |
Lactic acid esters of mono- and diglycerides of fatty acids |
quantum satis |
quantum satis |
quantum satis |
Yes |
|
E 472c |
Citric acid esters of mono- and diglycerides of fatty acids |
quantum satis |
quantum satis |
quantum satis |
Yes |
|
E 472d |
Tartaric acid esters of mono- and diglycerides of fatty acids |
quantum satis |
quantum satis |
quantum satis |
Yes |
|
E 472e |
Mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids |
quantum satis |
quantum satis |
quantum satis |
Yes |
|
E 472f |
Mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids |
quantum satis |
quantum satis |
quantum satis |
Yes |
|
E 473 |
Sucrose esters of fatty acids |
50 000 mg/kg |
50 mg/kg |
25 mg/L |
Yes, only as a carrier |
|
E 500 |
Sodium carbonates |
quantum satis |
quantum satis |
quantum satis |
Yes |
|
E 501 |
Potassium carbonates |
quantum satis |
quantum satis |
quantum satis |
Yes, E 501 (i) potassium carbonate only |
|
E 503 |
Ammonium carbonates |
quantum satis |
quantum satis |
quantum satis |
Yes |
|
E 504 |
Magnesium carbonates |
quantum satis |
quantum satis |
quantum satis |
Yes |
|
E 507 |
Hydrochloric acid |
quantum satis |
quantum satis |
quantum satis |
Yes |
|
E 508 |
Potassium chloride |
quantum satis |
quantum satis |
quantum satis |
Yes |
|
E 509 |
Calcium chloride |
quantum satis |
quantum satis |
quantum satis |
Yes |
|
E 511 |
Magnesium chloride |
quantum satis |
quantum satis |
quantum satis |
Yes |
|
E 513 |
Sulphuric acid |
quantum satis |
quantum satis |
quantum satis |
Yes |
|
E 514 |
Sodium sulphates |
quantum satis |
quantum satis |
quantum satis |
Yes, E 514 (i) sodium sulphate only |
|
E 515 |
Potassium sulphates |
quantum satis |
quantum satis |
quantum satis |
Yes |
|
E 516 |
Calcium sulphate |
quantum satis |
quantum satis |
quantum satis |
Yes |
|
E 517 |
Ammonium sulphate |
100 000 mg/kg |
100 mg/kg |
50 mg/l |
Yes |
|
E 524 |
Sodium hydroxide |
quantum satis |
quantum satis |
quantum satis |
|
|
E 525 |
Potassium hydroxide |
quantum satis |
quantum satis |
quantum satis |
Yes |
|
E 526 |
Calcium hydroxide |
quantum satis |
quantum satis |
quantum satis |
Yes |
|
E 527 |
Ammonium hydroxide |
quantum satis |
quantum satis |
quantum satis |
Yes |
|
E 528 |
Magnesium hydroxide |
quantum satis |
quantum satis |
quantum satis |
Yes |
|
E 529 |
Calcium oxide |
quantum satis |
quantum satis |
quantum satis |
Yes |
|
E 530 |
Magnesium oxide |
quantum satis |
quantum satis |
quantum satis |
|
|
E 551 |
Silicon dioxide |
50 000 mg/kg in the dry powdered preparation |
quantum satis |
quantum satis |
Yes |
|
E 570 |
Fatty acids |
quantum satis |
quantum satis |
quantum satis |
|
|
E 574 |
Gluconic acid |
quantum satis |
quantum satis |
quantum satis |
Yes |
|
E 575 |
Glucono-delta-lactone |
quantum satis |
quantum satis |
quantum satis |
Yes |
|
E 576 |
Sodium gluconate |
quantum satis |
quantum satis |
quantum satis |
|
|
E 577 |
Potassium gluconate |
quantum satis |
quantum satis |
quantum satis |
|
|
E 578 |
Calcium gluconate |
quantum satis |
quantum satis |
quantum satis |
Yes |
|
E 640 |
Glycine and its sodium salt |
quantum satis |
quantum satis |
quantum satis |
|
|
E 920 |
L-cysteine |
10 000 mg/kg |
10 mg/kg |
5 mg/l |
|
|
E 938 |
Argon |
quantum satis |
quantum satis |
quantum satis |
|
|
E 939 |
Helium |
quantum satis |
quantum satis |
quantum satis |
|
|
E 941 |
Nitrogen |
quantum satis |
quantum satis |
quantum satis |
|
|
E 942 |
Nitrous oxide |
quantum satis |
quantum satis |
quantum satis |
|
|
E 948 |
Oxygen |
quantum satis |
quantum satis |
quantum satis |
|
|
E 949 |
Hydrogen |
quantum satis |
quantum satis |
quantum satis |
|
|
E 965 |
Maltitol |
quantum satis |
quantum satis |
quantum satis |
Yes |
|
E 966 |
Lactitol |
quantum satis |
quantum satis |
quantum satis |
Yes (only as a carrier) |
|
E 967 |
Xylitol |
quantum satis |
quantum satis |
quantum satis |
Yes (only as a carrier) |
|
E 1200 |
Polydextrose |
quantum satis |
quantum satis |
quantum satis |
Yes |
|
E 1404 |
Oxidised starch |
quantum satis |
quantum satis |
quantum satis |
Yes |
|
E 1410 |
Monostarch phosphate |
quantum satis |
quantum satis |
quantum satis |
Yes |
|
E 1412 |
Distarch phosphate |
quantum satis |
quantum satis |
quantum satis |
Yes |
|
E 1413 |
Phosphated distarch phosphate |
quantum satis |
quantum satis |
quantum satis |
Yes |
|
E 1414 |
Acetylated distarch phosphate |
quantum satis |
quantum satis |
quantum satis |
Yes |
|
E 1420 |
Acetylated starch |
quantum satis |
quantum satis |
quantum satis |
Yes |
|
E 1422 |
Acetylated distarch adipate |
quantum satis |
quantum satis |
quantum satis |
Yes |
|
E 1440 |
Hydroxy propyl starch |
quantum satis |
quantum satis |
quantum satis |
Yes |
|
E 1442 |
Hydroxy propyl distarch phosphate |
quantum satis |
quantum satis |
quantum satis |
Yes |
|
E 1450 |
Starch sodium octenyl succinate |
quantum satis |
quantum satis |
quantum satis |
Yes |
|
E 1451 |
Acetylated oxidised starch |
quantum satis |
quantum satis |
quantum satis |
Yes |
|
E 1520 |
Propane-1, 2-diol (propylene glycol) |
500 g/kg |
(see footnote) (2) |
(see footnote) (2) |
Yes, only as a carrier |
|
(1) Including enzymes authorised as food additives. (2) Maximum level from all sources in foodstuffs 3 000 mg/kg (individually or in combination with E 1505, E 1517 and E 1518). In the case of beverages, with the exception of cream liqueurs, the maximum level of E 1520 shall be 1 000 mg/l from all sources. |
|||||
General rules for conditions of use of Food additives in Part 3
(1) Food Additives presented in Table 1 of Part 6 of this Annex, which are generally permitted for use in food under the general ‘quantum satis’ principle, included in Annex II Part C(1) Group I, have been included as food additives in food enzymes under the general ‘quantum satis’ principle, unless stated otherwise.
(2) For phosphates and silicates, when used as additives, maximum limits have been set only in the food enzyme preparation and not in the final food.
(3) For all other food additives with a numerical ADI value maximum limits have been set for the food enzyme preparation and the final food.
(4) No food additives are authorised for their function as colour, sweetener or flavour enhancer.
PART 4
Food additives including carriers in food flavourings
|
E number of the additive |
Name of the additive |
Flavouring categories to which the additive may be added |
Maximum level |
|
Table 1 |
All flavourings |
quantum satis |
|
|
E 420 E 421 E 953 E 965 E 966 E 967 E 968 |
Sorbitol Mannitol Isomalt Maltitol Lactitol Xylitol Erythritol |
All flavourings |
quantum satis for purposes other than sweetening, not as flavour enhancers |
|
E 200 – E 203 E 210 E 211 E 212 E 213 |
Sorbic acid and sorbates (Table 2 of Part 6), Benzoic acid, Sodium benzoate, Potassium benzoate Calcium benzoate |
All flavourings |
1 500 mg/kg (singly or in combination expressed as the free acid) in flavourings |
|
E 310 E311 E 312 E 319 E 320 |
Propyl gallate Octyl gallate Dodecyl gallate Tertiary-butyl hydroquinone (TBHQ) Butylated hydroxyanisole (BHA) |
Essential oils |
1 000 mg/kg (gallates, TBHQ and BHA, individually or in combination) in the essential oils |
|
Flavourings other than essential oils |
100 mg/kg (1) (gallates, individually or in combination) 200 mg/kg (1) (TBHQ and BHA, individually or in combination) in flavourings |
||
|
E 338 – E 452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates (Table 6 of Part 6) |
All flavourings |
40 000 mg/kg (singly or in combination expressed as P2O5) in flavourings |
|
E 392 |
Extracts of rosemary |
All flavourings |
1 000 mg/kg (expressed as the sum of carnosol and carnosic acid) in flavourings |
|
E 416 |
Karaya gum |
All flavourings |
50 000 mg/kg in flavourings |
|
E 425 |
Konjac |
All flavourings |
quantum satis |
|
E 432 – E 436 |
Polysorbates (Table 4 of Part 6) |
All flavourings, except liquid smoke flavourings and flavourings based on spice oleoresins (2) |
10 000 mg/kg in flavourings |
|
Foodstuffs containing liquid smoke flavourings and flavourings based on spice oleoresins |
1 000 mg/kg in final food |
||
|
E 459 |
Beta-cyclodextrin |
Encapsulated flavourings in: |
|
|
— flavoured teas and flavoured powdered instant drinks |
500 mg/l in final food |
||
|
— flavoured snacks |
1 000 mg/kg in foodstuffs as consumed or as reconstituted according to the instructions of the manufacturer |
||
|
E 551 |
Silicon dioxide |
All flavourings |
50 000 mg/kg in flavourings |
|
E 900 |
Dimethyl polysiloxane |
All flavourings |
10 mg/kg in flavourings |
|
E 901 |
Beeswax |
Flavourings in non-alcoholic flavoured drinks |
200 mg/l in flavoured drinks |
|
E 1505 |
Triethyl citrate |
All flavourings |
3 000 mg/kg from all sources in foodstuffs as consumed or as reconstituted according to the instructions of the manufacturer; individually or in combination. In the case of beverages, with the exception of cream liqueurs, the maximum level of E 1520 shall be 1 000 mg/l from all sources |
|
E 1517 |
Glyceryl diacetate (diacetin) |
||
|
E 1518 |
Glyceryl triacetate (triacetin) |
||
|
E 1520 |
Propane-1, 2-diol (propylene glycol) |
||
|
E 1519 |
Benzyl alcohol |
Flavourings for: |
|
|
— liqueurs, aromatised wines, aromatised wine-based drinks and aromatised wine-products cocktails |
100 mg/l in final food |
||
|
— confectionery including chocolate and fine bakery wares |
250 mg/kg from all sources in foodstuffs as consumed or as reconstituted according to instruction of the manufacturer |
||
|
(1) Proportionality rule: when combinations of gallates, TBHQ, and BHA are used, the individual levels must be reduced proportionally. (2) Spice oleoresins are defined as extracts of spices from which the extraction solvent has been evaporated leaving a mixture of the volatile oil and resinous material from the spice. |
|||
PART 5
Food additives in nutrients
Section A
— Food additives in nutrients except nutrients intended to be used in foodstuffs for infants and young children listed in point 13.1 of Part E of Annex II:
|
E number of the food additive |
Name of the food additive |
Maximum level |
Nutrient to which the food additive may be added |
Can be used as a carrier? |
|
E 170 |
Calcium carbonate |
quantum satis |
All nutrients |
Yes |
|
E 260 |
Acetic acid |
quantum satis |
All nutrients |
|
|
E 261 |
Potassium acetate |
quantum satis |
All nutrients |
|
|
E 262 |
Sodium acetates |
quantum satis |
All nutrients |
|
|
E 263 |
Calcium acetate |
quantum satis |
All nutrients |
|
|
E 270 |
Lactic acid |
quantum satis |
All nutrients |
|
|
E 290 |
Carbon dioxide |
quantum satis |
All nutrients |
|
|
E 296 |
Malic acid |
quantum satis |
All nutrients |
|
|
E 300 |
Ascorbic acid |
quantum satis |
All nutrients |
|
|
E 301 |
Sodium ascorbate |
quantum satis |
All nutrients |
|
|
E 302 |
Calcium ascorbate |
quantum satis |
All nutrients |
|
|
E 304 |
Fatty acid esters of ascorbic acid |
quantum satis |
All nutrients |
|
|
E 306 |
Tocopherol-rich extract |
quantum satis |
All nutrients |
|
|
E 307 |
Alpha-tocopherol |
quantum satis |
All nutrients |
|
|
E 308 |
Gamma-tocopherol |
quantum satis |
All nutrients |
|
|
E 309 |
Delta-tocopherol |
quantum satis |
All nutrients |
|
|
E 322 |
Lecithins |
quantum satis |
All nutrients |
Yes |
|
E 325 |
Sodium lactate |
quantum satis |
All nutrients |
|
|
E 326 |
Potassium lactate |
quantum satis |
All nutrients |
|
|
E 327 |
Calcium lactate |
quantum satis |
All nutrients |
|
|
E 330 |
Citric acid |
quantum satis |
All nutrients |
|
|
E 331 |
Sodium citrates |
quantum satis |
All nutrients |
|
|
E 332 |
Potassium citrates |
quantum satis |
All nutrients |
|
|
E 333 |
Calcium citrates |
quantum satis |
All nutrients |
|
|
E 334 |
Tartaric acid (L(+)-) |
quantum satis |
All nutrients |
|
|
E 335 |
Sodium tartrates |
quantum satis |
All nutrients |
|
|
E 336 |
Potassium tartrates |
quantum satis |
All nutrients |
|
|
E 337 |
Sodium potassium tartrate |
quantum satis |
All nutrients |
|
|
E 338 – E 452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates (Table 6 of Part 6) |
40 000 mg/kg expressed as P2O5 in the nutrient preparation |
All nutrients |
|
|
E 350 |
Sodium malates |
quantum satis |
All nutrients |
|
|
E 351 |
Potassium malate |
quantum satis |
All nutrients |
|
|
E 352 |
Calcium malates |
quantum satis |
All nutrients |
|
|
E 354 |
Calcium tartrate |
quantum satis |
All nutrients |
|
|
E 380 |
Triammonium citrate |
quantum satis |
All nutrients |
|
|
E 392 |
Extracts of rosemary |
1 000 mg/kg in the preparation of beta-carotene and lycopene, 5 mg/kg in final product expressed as the sum of carnosic acid and carnosol |
In beta-carotene and lycopene preapartions |
|
|
E 400 – E 404 |
Alginic acid — alginates (Table 7 of Part 6) |
quantum satis |
All nutrients |
Yes |
|
E 406 |
Agar |
quantum satis |
All nutrients |
Yes |
|
E 407 |
Carrageenan |
quantum satis |
All nutrients |
Yes |
|
E 407a |
Processed euchema seaweed |
quantum satis |
All nutrients |
Yes |
|
E 410 |
Locust bean gum |
quantum satis |
All nutrients |
Yes |
|
E 412 |
Guar gum |
quantum satis |
All nutrients |
Yes |
|
E 413 |
Tragacanth |
quantum satis |
All nutrients |
Yes |
|
E 414 |
Acacia gum (gum arabic) |
quantum satis |
All nutrients |
Yes |
|
E 415 |
Xanthan gum |
quantum satis |
All nutrients |
Yes |
|
E 417 |
Tara gum |
quantum satis |
All nutrients |
Yes |
|
E 418 |
Gellan gum |
quantum satis |
All nutrients |
Yes |
|
E 420 |
Sorbitol |
quantum satis |
All nutrients |
Yes, only as a carrier |
|
E 421 |
Mannitol |
quantum satis |
All nutrients |
Yes, only as a carrier |
|
E 422 |
Glycerol |
quantum satis |
All nutrients |
Yes |
|
E 432 – E 436 |
Polysorbates (Table 4 of Part 6) |
quantum satis only in beta carotene, lutein, lycopene and vitamin E preparations. In vitamin A and D preparations maximum level in final food 2 mg/kg |
In beta carotene, lutein, lycopene and vitamins A, D and E preparations |
Yes |
|
E 440 |
Pectins |
quantum satis |
All nutrients |
Yes |
|
E 459 |
Beta-cyclodextrin |
100 000 mg/kg in the preparation and 1 000 mg/kg in final food |
All nutrients |
Yes |
|
E 460 |
Cellulose |
quantum satis |
All nutrients |
Yes |
|
E 461 |
Methyl cellulose |
quantum satis |
All nutrients |
Yes |
|
E 462 |
Ethyl cellulose |
quantum satis |
All nutrients |
Yes |
|
E 463 |
Hydroxypropyl cellulose |
quantum satis |
All nutrients |
Yes |
|
E 464 |
Hydroxypropyl methyl cellulose |
quantum satis |
All nutrients |
Yes |
|
E 465 |
Ethyl methyl cellulose |
quantum satis |
All nutrients |
Yes |
|
E 466 |
Carboxy methyl cellulose Sodium carboxy methyl cellulose Cellulose gum |
quantum satis |
All nutrients |
Yes |
|
E 469 |
Enzymatically hydrolysed carboxy methyl cellulose |
quantum satis |
All nutrients |
Yes |
|
E 470a |
Sodium, potassium and calcium salts of fatty acids |
quantum satis |
All nutrients |
Yes |
|
E 470b |
Magnesium salts of fatty acids |
quantum satis |
All nutrients |
Yes |
|
E 471 |
Mono- and diglycerides of fatty acids |
quantum satis |
All nutrients |
Yes |
|
E 472a |
Acetic acid esters of mono- and diglycerides of fatty acids |
quantum satis |
All nutrients |
Yes |
|
E 472b |
Lactic acid esters of mono- and diglycerides of fatty acids |
quantum satis |
All nutrients |
Yes |
|
E 472c |
Citric acid esters of mono- and diglycerides of fatty acids |
quantum satis |
All nutrients |
Yes |
|
E 472d |
Tartaric acid esters of mono- and diglycerides of fatty acids |
quantum satis |
All nutrients |
Yes |
|
E 472e |
Mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids |
quantum satis |
All nutrients |
Yes |
|
E 472f |
Mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids |
quantum satis |
All nutrients |
Yes |
|
E 473 |
Sucrose esters of fatty acids |
quantum satis |
In beta carotene, lutein, lycopene and vitamin E preparations |
Yes |
|
2 mg/kg in final food |
In vitamin A and D preparations |
|||
|
E 475 |
Polyglycerol esters of fatty acids |
quantum satis |
In beta carotene, lutein, lycopene and vitamin E preparations |
Yes |
|
2 mg/kg in final food |
In vitamin A and D preparations |
|||
|
E 491 – E 495 |
Sorbitan esters (Table 5 of Part 6) |
quantum satis |
In beta carotene, lutein, lycopene and vitamin E preparations |
Yes |
|
2 mg/kg in final food |
In vitamin A and D preparations |
|||
|
E 500 |
Sodium carbonates |
quantum satis |
All nutrients |
Yes |
|
E 501 |
Potassium carbonates |
quantum satis |
All nutrients |
Yes |
|
E 503 |
Ammonium carbonates |
quantum satis |
All nutrients |
Yes |
|
E 504 |
Magnesium carbonates |
quantum satis |
All nutrients |
Yes |
|
E 507 |
Hydrochloric acid |
quantum satis |
All nutrients |
Yes |
|
E 508 |
Potassium chloride |
quantum satis |
All nutrients |
|
|
E 509 |
Calcium chloride |
quantum satis |
All nutrients |
|
|
E 511 |
Magnesium chloride |
quantum satis |
All nutrients |
|
|
E 513 |
Sulphuric acid |
quantum satis |
All nutrients |
|
|
E 514 |
Sodium sulphates |
quantum satis |
All nutrients |
|
|
E 515 |
Potassium sulphates |
quantum satis |
All nutrients |
|
|
E 516 |
Calcium sulphate |
quantum satis |
All nutrients |
|
|
E 524 |
Sodium hydroxide |
quantum satis |
All nutrients |
|
|
E 525 |
Potassium hydroxide |
quantum satis |
All nutrients |
|
|
E 526 |
Calcium hydroxide |
quantum satis |
All nutrients |
|
|
E 527 |
Ammonium hydroxide |
quantum satis |
All nutrients |
|
|
E 528 |
Magnesium hydroxide |
quantum satis |
All nutrients |
|
|
E 529 |
Calcium oxide |
quantum satis |
All nutrients |
Yes |
|
E 530 |
Magnesium oxide |
quantum satis |
All nutrients |
Yes |
|
E 551, E 552 |
Silicon dioxide Calcium silicate |
50 000 mg/kg in the dry powdered preparation (singly or in combination) |
In dry powdered preparations of all nutrients |
|
|
10 000 mg/kg in the preparation (E 551 only) |
In potassium chloride preparations used in salt substitutes |
|||
|
E 554 |
Sodium aluminium silicate |
15 000 mg/kg in the preparation |
In fat soluble vitamin preparations |
|
|
E 570 |
Fatty acids |
quantum satis |
All nutrients except nutrients containing unsaturated fatty acids |
|
|
E 574 |
Gluconic acid |
quantum satis |
All nutrients |
|
|
E 575 |
Glucono-delta-lactone |
quantum satis |
All nutrients |
|
|
E 576 |
Sodium gluconate |
quantum satis |
All nutrients |
|
|
E 577 |
Potassium gluconate |
quantum satis |
All nutrients |
|
|
E 578 |
Calcium gluconate |
quantum satis |
All nutrients |
|
|
E 640 |
Glycine and its sodium salt |
quantum satis |
All nutrients |
|
|
E 900 |
Dimethyl polysiloxane |
200 mg/kg in the preparation, 0,2 mg/l in final food |
In preparations of beta-carotene and lycopene |
|
|
E 901 |
Beeswax, white and yellow |
quantum satis |
All nutrients |
Yes, only as a carrier |
|
E 938 |
Argon |
quantum satis |
All nutrients |
|
|
E 939 |
Helium |
quantum satis |
All nutrients |
|
|
E 941 |
Nitrogen |
quantum satis |
All nutrients |
|
|
E 942 |
Nitrous oxide |
quantum satis |
All nutrients |
|
|
E 948 |
Oxygen |
quantum satis |
All nutrients |
|
|
E 949 |
Hydrogen |
quantum satis |
All nutrients |
|
|
E 953 |
Isomalt |
quantum satis |
All nutrients |
Yes, only as a carrier |
|
E 965 |
Maltitol |
quantum satis |
All nutrients |
Yes, only as a carrier |
|
E 966 |
Lactitol |
quantum satis |
All nutrients |
Yes, only as a carrier |
|
E 967 |
Xylitol |
quantum satis |
All nutrients |
Yes, only as a carrier |
|
E 968 |
Erythritol |
quantum satis |
All nutrients |
Yes, only as a carrier |
|
E 1103 |
Invertase |
quantum satis |
All nutrients |
|
|
E 1200 |
Polydextrose |
quantum satis |
All nutrients |
Yes |
|
E 1404 |
Oxidised starch |
quantum satis |
All nutrients |
Yes |
|
E 1410 |
Monostarch phosphate |
quantum satis |
All nutrients |
Yes |
|
E 1412 |
Distarch phosphate |
quantum satis |
All nutrients |
Yes |
|
E 1413 |
Phosphated distarch phosphate |
quantum satis |
All nutrients |
Yes |
|
E 1414 |
Acetylated distarch phosphate |
quantum satis |
All nutrients |
Yes |
|
E 1420 |
Acetylated starch |
quantum satis |
All nutrients |
Yes |
|
E 1422 |
Acetylated distarch adipate |
quantum satis |
All nutrients |
Yes |
|
E 1440 |
Hydroxy propyl starch |
quantum satis |
All nutrients |
Yes |
|
E 1442 |
Hydroxy propyl distarch phosphate |
quantum satis |
All nutrients |
Yes |
|
E 1450 |
Starch sodium octenyl succinate |
quantum satis |
All nutrients |
Yes |
|
E 1451 |
Acetylated oxidised starch |
quantum satis |
All nutrients |
Yes |
|
E 1452 |
Starch Aluminium Octenyl Succinate |
35 000 mg/kg in final food |
In food supplements as defined in Directive 2002/46/EC due to its use in vitamin preparations for encapsulation purposes only |
Yes |
|
E 1518 |
Glyceryl triacetate (triacetin) |
All nutrients |
Yes, only as a carrier |
|
|
E 1520 (1) |
Propane-1, 2-diol (propylene glycol) |
1 000 mg/kg in final food (as carry-over) |
All nutrients |
Yes, only as a carrier |
|
(1) Maximum level for E 1518 and E 1520 from all sources in foodstuffs 3 000 mg/kg (individually or in combination with E 1505 and E 1517). In the case of beverages, with the exception of cream liqueurs, the maximum level of E 1520 shall be 1 000 mg/l from all sources. |
||||
Section B
— Food additives added in nutrients intended to be used in foodstuffs for infants and young children listed in Point 13.1 of Part E of Annex II:
|
E number of the food additive |
Name of the food additive |
Maximum level |
Nutrient to which the food additive may be added |
Food category |
|
E 301 |
Sodium ascorbate |
Total carry-over 75 mg/l |
Coatings of nutrient preparations containing polyunsaturated fatty acids |
Foods for infants and young children |
|
E 304 (i) |
Ascorbyl palmitate |
For uses in nutrient preparations under the condition that the maximum level in foods mentioned in point 13.1 of Part E of Annex II is not exceeded |
All nutrients |
Foods for infants and young children |
|
E 306 E 307 E 308 E 309 |
Tocopherol-rich extract Alpha-tocopherol Gamma-tocopherol Delta-tocopherol |
For uses in nutrient preparations under the condition that the maximum level in foods mentioned in point 13.1 of Part E of Annex II is not exceeded |
All nutrients |
Foods for infants and young children |
|
E 322 |
Lecithins |
For uses in nutrient preparations under the condition that the maximum level in foods mentioned in point 13.1 of Part E of Annex II is not exceeded |
All nutrients |
Foods for infants and young children |
|
E 330 |
Citric acid |
quantum satis |
All nutrients |
Foods for infants and young children |
|
E 331 |
Sodium citrates |
For uses in nutrient preparations under the condition that the maximum level in foods mentioned in point 13.1 of Part E of Annex II is not exceeded and the conditions of use specified therein are respected |
All nutrients |
Foods for infants and young children |
|
E 332 |
Potassium citrates |
For uses in nutrient preparations under the condition that the maximum level in foods mentioned in point 13.1 of Part E of Annex II is not exceeded and the conditions of use specified therein are respected |
All nutrients |
Foods for infants and young children |
|
E 333 |
Calcium citrates |
Total carry-over 0,1 mg/kg expressed as calcium and within the limit of calcium level and calcium/phosphorus ratio as set for the food category |
All nutrients |
Foods for infants and young children |
|
E 341 (iii) |
Tricalcium phosphate |
Maximum level of 1 000 mg/kg expressed as P2O5 from all uses in final food mentioned in point 13.1.3 of Part E of Annex II should be respected (only for E 341 (iii) with a provision on a maximum level of aluminium) |
All nutrients |
Processed cereal based foods and baby foods for infants and young children as defined by Directive 2006/125/EC |
|
E 401 |
Sodium alginate |
For uses in nutrient preparations under the condition that the maximum level in foods mentioned in point 13.1.3 of Part E of Annex II is not exceeded |
All nutrients |
Processed cereal based foods and baby foods for infants and young children as defined by Directive 2006/125/EC |
|
E 402 |
Potassium alginate |
For uses in nutrient preparations under the condition that the maximum level in foods mentioned in point 13.1 of Part E of Annex II is not exceeded |
All nutrients |
Processed cereal based foods and baby foods for infants and young children as defined by Directive 2006/125/EC |
|
E 404 |
Calcium alginate |
For uses in nutrient preparations under the condition that the maximum level in foods mentioned in point 13.1.3 of Part E of Annex II is not exceeded |
All nutrients |
Processed cereal based foods and baby foods for infants and young children as defined by Directive 2006/125/EC |
|
E 414 |
Gum arabic (acacia gum) |
150 000 mg/kg in the nutrient preparation and 10 mg/kg carry-over in final product |
All nutrients |
Foods for infants and young children |
|
E 415 |
Xanthan gum |
For uses in nutrient preparations under the condition that the maximum level in foods mentioned in point 13.1.3 of Part E of Annex II is not exceeded |
All nutrients |
Processed cereal based foods and baby foods for infants and young children as defined by Directive 2006/125/EC |
|
E 421 |
Mannitol |
1 000 times more than vitamin B12, 3 mg/kg total carry-over |
As carrier for vitamin B12 |
Foods for infants and young children |
|
E 440 |
Pectins |
For uses in nutrient preparations under the condition that the maximum level in foods mentioned in point 13.1 of Part E of Annex II is not exceeded |
All nutrients |
Follow-on formulae and processed cereal based foods and baby foods for infants and young children as defined by Directive 2006/125/EC |
|
E 466 |
Carboxy methyl cellulose, Sodium carboxy methyl cellulose, Cellulose gum |
For uses in nutrient preparations under the condition that the maximum level in foods mentioned in point 13.1 of Part E of Annex II is not exceeded |
All nutrients |
Dietary foods for infants and young children for special medical purposes as defined in Directive 1999/21/EC |
|
E 471 |
Mono- and diglycerides of fatty acids |
For uses in nutrient preparations under the condition that the maximum level in foods mentioned in point 13.1 of Part E of Annex II is not exceeded and the conditions of use specified therein are respected |
All nutrients |
Foods for infants and young children |
|
E 472c |
Citric acid esters of mono- and diglycerides of fatty acids |
For uses in nutrient preparations under the condition that the maximum level in foods mentioned in point 13.1 of Part E of Annex II is not exceeded |
All nutrients |
Infant formulae and follow-on formulae for infants and young children in good health |
|
E 551 |
Silicon dioxide |
10 000 mg/kg in nutrient preparations |
Dry powdered nutrient preparations |
Foods for infants and young children |
|
E 1420 |
Acetylated starch |
For uses in nutrient preparations under the condition that the maximum level in foods mentioned in point 13.1.3 of Part E of Annex II is not exceeded |
All nutrients |
Processed cereal based foods and baby foods for infants and young children as defined by Directive 2006/125/EC |
|
E 1450 |
Starch sodium octenyl succinate |
Carry-over 100 mg/kg |
Vitamin preparations |
Foods for infants and young children |
|
Carry-over 1 000 mg/kg |
Polyunsaturated fatty acid preparations |
|||
|
E 1451 |
Acetylated oxidised starch |
For uses in nutrient preparations under the condition that the maximum level in foods mentioned in point 13.1.3 of Part E of Annex II is not exceeded |
All nutrients |
Processed cereal based foods and baby foods for infants and young children as defined by Directive 2006/125/EC |
(1) Food Additives presented in Table 1 of Part 6 of this Annex, which are generally permitted for use in food under the general ‘quantum satis’ principle, included in Annex II Part C(1) Group I, have been included as food additives in nutrients under the general ‘quantum satis’ principle, unless stated otherwise.
(2) For phosphates and silicates, when used as additives, maximum limits have been set only in the nutrient preparation and not in the final food.
(3) For all other food additives with a numerical ADI value maximum limits have been set for the nutrient preparation and the final food.
(4) No food additives are authorised for their function as colour, sweetener or flavour enhancer.
PART 6
Definitions of groups of food additives for the purposes of Parts 1 to 5
Table 1
|
E number |
Name |
|
E 170 |
Calcium carbonate |
|
E 260 |
Acetic acid |
|
E 261 |
Potassium acetate |
|
E 262 |
Sodium acetates |
|
E 263 |
Calcium acetate |
|
E 270 |
Lactic acid |
|
E 290 |
Carbon dioxide |
|
E 296 |
Malic acid |
|
E 300 |
Ascorbic acid |
|
E 301 |
Sodium ascorbate |
|
E 302 |
Calcium ascorbate |
|
E 304 |
Fatty acid esters of ascorbic acid |
|
E 306 |
Tocopherol-rich extract |
|
E 307 |
Alpha-tocopherol |
|
E 308 |
Gamma-tocopherol |
|
E 309 |
Delta-tocopherol |
|
E 322 |
Lecithins |
|
E 325 |
Sodium lactate |
|
E 326 |
Potassium lactate |
|
E 327 |
Calcium lactate |
|
E 330 |
Citric acid |
|
E 331 |
Sodium citrates |
|
E 332 |
Potassium citrates |
|
E 333 |
Calcium citrates |
|
E 334 |
Tartaric acid (L(+)-) |
|
E 335 |
Sodium tartrates |
|
E 336 |
Potassium tartrates |
|
E 337 |
Sodium potassium tartrate |
|
E 350 |
Sodium malates |
|
E 351 |
Potassium malate |
|
E 352 |
Calcium malates |
|
E 354 |
Calcium tartrate |
|
E 380 |
Triammonium citrate |
|
E 400 |
Alginic acid |
|
E 401 |
Sodium alginate |
|
E 402 |
Potassium alginate |
|
E 403 |
Ammonium alginate |
|
E 404 |
Calcium alginate |
|
E 406 |
Agar |
|
E 407 |
Carrageenan |
|
E 407a |
Processed euchema seaweed |
|
E 410 |
Locust bean gum |
|
E 412 |
Guar gum |
|
E 413 |
Tragacanth |
|
E 414 |
Acacia gum (gum arabic) |
|
E 415 |
Xanthan gum |
|
E 417 |
Tara gum |
|
E 418 |
Gellan gum |
|
E 422 |
Glycerol |
|
E 440 |
Pectins |
|
E 460 |
Cellulose |
|
E 461 |
Methyl cellulose |
|
E 462 |
Ethyl cellulose |
|
E 463 |
Hydroxypropyl cellulose |
|
E 464 |
Hydroxypropyl methyl cellulose |
|
E 465 |
Ethyl methyl cellulose |
|
E 466 |
Carboxy methyl cellulose, Sodium carboxy methyl cellulose, Cellulose gum |
|
E 469 |
Enzymatically hydrolysed carboxy methyl cellulose, Enzymatically hydrolysed cellulose gum |
|
E 470a |
Sodium, potassium and calcium salts of fatty acids |
|
E 470b |
Magnesium salts of fatty acids |
|
E 471 |
Mono- and diglycerides of fatty acids |
|
E 472a |
Acetic acid esters of mono- and diglycerides of fatty acids |
|
E 472b |
Lactic acid esters of mono- and diglycerides of fatty acids |
|
E 472c |
Citric acid esters of mono- and diglycerides of fatty acids |
|
E 472d |
Tartaric acid esters of mono- and diglycerides of fatty acids |
|
E 472e |
Mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids |
|
E 472f |
Mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids |
|
E 500 |
Sodium carbonates |
|
E 501 |
Potassium carbonates |
|
E 503 |
Ammonium carbonates |
|
E 504 |
Magnesium carbonates |
|
E 507 |
Hydrochloric acid |
|
E 508 |
Potassium chloride |
|
E 509 |
Calcium chloride |
|
E 511 |
Magnesium chloride |
|
E 513 |
Sulphuric acid |
|
E 514 |
Sodium sulphates |
|
E 515 |
Potassium sulphates |
|
E 516 |
Calcium sulphate |
|
E 524 |
Sodium hydroxide |
|
E 525 |
Potassium hydroxide |
|
E 526 |
Calcium hydroxide |
|
E 527 |
Ammonium hydroxide |
|
E 528 |
Magnesium hydroxide |
|
E 529 |
Calcium oxide |
|
E 530 |
Magnesium oxide |
|
E 570 |
Fatty acids |
|
E 574 |
Gluconic acid |
|
E 575 |
Glucono-delta-lactone |
|
E 576 |
Sodium gluconate |
|
E 577 |
Potassium gluconate |
|
E 578 |
Calcium gluconate |
|
E 640 |
Glycine and its sodium salt |
|
E 938 |
Argon |
|
E 939 |
Helium |
|
E 941 |
Nitrogen |
|
E 942 |
Nitrous oxide |
|
E 948 |
Oxygen |
|
E 949 |
Hydrogen |
|
E 1103 |
Invertase |
|
E 1200 |
Polydextrose |
|
E 1404 |
Oxidised starch |
|
E 1410 |
Monostarch phosphate |
|
E 1412 |
Distarch phosphate |
|
E 1413 |
Phosphated distarch phosphate |
|
E 1414 |
Acetylated distarch phosphate |
|
E 1420 |
Acetylated starch |
|
E 1422 |
Acetylated distarch adipate |
|
E 1440 |
Hydroxy propyl starch |
|
E 1442 |
Hydroxy propyl distarch phosphate |
|
E 1450 |
Starch sodium octenyl succinate |
|
E 1451 |
Acetylated oxidised starch |
Table 2
Sorbic acid — sorbates
|
E-number |
Name |
|
E 200 |
Sorbic acid |
|
E 202 |
Potassium sorbate |
|
E 203 |
Calcium sorbate |
Table 3
Sulphur dioxide — sulphites
|
E-number |
Name |
|
E 220 |
Sulphur dioxide |
|
E 221 |
Sodium sulphite |
|
E 222 |
Sodium hydrogen sulphite |
|
E 223 |
Sodium metabisulphite |
|
E 224 |
Potassium metabisulphite |
|
E 226 |
Calcium sulphite |
|
E 227 |
Calcium hydrogen sulphite |
|
E 228 |
Potassium hydrogen sulphite |
Table 4
Polysorbates
|
E-number |
Name |
|
E 432 |
Polyoxyethylene sorbitan monolaurate (polysorbate 20) |
|
E 433 |
Polyoxyethylene sorbitan monooleate (polysorbate 80) |
|
E 434 |
Polyoxyethylene sorbitan monopalmitate (polysorbate 40) |
|
E 435 |
Polyoxyethylene sorbitan monostearate (polysorbate 60) |
|
E 436 |
Polyoxyethylene sorbitan tristearate (polysorbate 65) |
Table 5
Sorbitan esters
|
E-number |
Name |
|
E 491 |
Sorbitan monostearate |
|
E 492 |
Sorbitan tristearate |
|
E 493 |
Sorbitan monolaurate |
|
E 494 |
Sorbitan monooleate |
|
E 495 |
Sorbitan monopalmitate |
Table 6
Phosphoric acid — phosphates — di-, tri- and polyphosphates
|
E-number |
Name |
|
E 338 |
Phosphoric acid |
|
E 339 |
Sodium phosphates |
|
E 340 |
Potassium phosphates |
|
E 341 |
Calcium phosphates |
|
E 343 |
Magnesium phosphates |
|
E 450 |
Diphosphates |
|
E 451 |
Triphosphates |
|
E 452 |
Polyphosphates |
Table 7
Alginic acid — alginates
|
E-number |
Name |
|
E 400 |
Alginic acid |
|
E 401 |
Sodium alginate |
|
E 402 |
Potassium alginate |
|
E 403 |
Ammonium alginate |
ANNEX IV
Traditional foods for which certain Member States may continue to prohibit the use of certain categories of food additives
|
Member State |
Foods |
Categories of additives which may continue to be banned |
|
Germany |
Traditional German beer (Bier nach deutschem Reinheitsgebot gebraut) |
All except propellant gases |
|
France |
Traditional French bread |
All |
|
France |
Traditional French preserved truffles |
All |
|
France |
Traditional French preserved snails |
All |
|
France |
Traditional French goose and duck preserves (confit) |
All |
|
Austria |
Traditional Austrian ‘Bergkäse’ |
All except preservatives |
|
Finland |
Traditional Finnish ‘Mämmi’ |
All except preservatives |
|
Sweden Finland |
Traditional Swedish and Finnish fruit syrups |
Colours |
|
Denmark |
Traditional Danish ‘Kødboller’ |
Preservatives and colours |
|
Denmark |
Traditional Danish ‘Leverpostej’ |
Preservatives (other than sorbic acid) and colours |
|
Spain |
Traditional Spanish ‘Lomo embuchado’ |
All except preservatives and antioxidants |
|
Italy |
Traditional Italian ‘Mortadella’ |
All except preservatives, antioxidants, pH-adjusting agents, flavour enhancers, stabilisers and packaging gas |
|
Italy |
Traditional Italian ‘Cotechino e zampone’ |
All except preservatives, antioxidants, pH-adjusting agents, flavour enhancers, stabilisers and packaging gas |
ANNEX V
List of the food colours referred to in Article 24 for which the labelling of foods shall include additional information
|
Foods containing one or more of the following food colours |
Information |
|
Sunset yellow (E 110) (1) |
‘name or E number of the colour(s)’: may have an adverse effect on activity and attention in children. |
|
Quinoline yellow (E 104) (1) |
|
|
Carmoisine (E 122) (1) |
|
|
Allura red (E 129) (1) |
|
|
Tartrazine (E 102) (1) |
|
|
Ponceau 4R (E 124) (1) |
|
( 1 ) OJ C 168, 20.7.2007, p. 34.
( 2 ) Opinion of the European Parliament of 10 July 2007 (OJ C 175 E, 10.7.2008, p. 142), Council Common Position of 10 March 2008 (OJ C 111 E, 6.5.2008, p. 10), Position of the European Parliament of 8 July 2008 (not yet published in the Official Journal) and Council Decision of 18 November 2008.
( 3 ) OJ L 186, 30.6.1989, p. 27.
( 4 ) See page 7 of this Official Journal.
( 5 ) OJ L 178, 28.7.1995, p. 1.
( 6 ) OJ L 226, 22.9.1995, p. 1.
( 7 ) OJ L 339, 30.12.1996, p. 1.
( 8 ) See page 1 of this Official Journal.
( 9 ) OJ L 31, 1.2.2002, p. 1.
( 10 ) OJ L 268, 18.10.2003, p. 1.
( 11 ) OJ L 93, 31.3.2006, p. 12.
( 12 ) OJ L 93, 31.3.2006, p. 1.
( 13 ) OJ L 109, 6.5.2000, p. 29.
( 14 ) OJ L 268, 18.10.2003, p. 24.
( 15 ) OJ L 184, 17.7.1999, p. 23.
( 16 ) OJ L 165, 30.4.2004, p. 1. Corrected by OJ L 191, 28.5.2004, p. 1.
( 17 ) OJ 115, 11.11.1962, p. 2645/62.
( 18 ) OJ 22, 9.2.1965, p. 373.
( 19 ) OJ L 223, 14.8.1978, p. 7.
( 20 ) OJ L 223, 14.8.1978, p. 30.
( 21 ) OJ L 257, 10.9.1981, p. 1.
( 22 ) OJ L 40, 11.2.1989, p. 27.
( 23 ) OJ L 237, 10.9.1994, p. 3.
( 24 ) OJ L 237, 10.9.1994, p. 13.
( 25 ) OJ L 61, 18.3.1995, p. 1.
( 26 ) OJ L 48, 19.2.1997, p. 13.
( 27 ) OJ L 84, 28.3.2002, p. 69.
( 28 ) See page 34 of this Official Journal.
( 29 ) OJ L 330, 5.12.1998, p. 32.
( 30 ) OJ L 268, 24.9.1991, p. 69.
( 31 ) OJ L 139, 30.4.2004, p. 55. Corrected by OJ L 226, 25.6.2004, p. 22.
( 32 ) OJ L 186, 30.6.1989, p. 21.
