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Document 32011R1129

Title and reference
Commission Regulation (EU) No 1129/2011 of 11 November 2011 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food additives Text with EEA relevance
  • In force
OJ L 295, 12.11.2011, p. 1–177 (BG, ES, CS, DA, DE, ET, EL, EN, FR, IT, LV, LT, HU, MT, NL, PL, PT, RO, SK, SL, FI, SV)
Special edition in Croatian: Chapter 13 Volume 045 P. 131 - 307

ELI: http://data.europa.eu/eli/reg/2011/1129/oj
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Dates
  • Date of document: 11/11/2011
  • Date of effect: 02/12/2011; Application Partial application See Art 2
  • Date of effect: 02/12/2011; Application Partial application See Art 2
  • Date of effect: 02/12/2011; Entry into force Date pub. +20 See Art 4
  • Date of effect: 02/12/2011; Entry into force Date pub. +20 See Art 4
  • Date of effect: 01/06/2013; Application Partial application See Art 2
  • Date of effect: 01/06/2013; Application Partial application See Art 2
  • Date of end of validity: 31/12/9999
Miscellaneous information
  • Author: European Commission
  • Form: Regulation
  • Additional information: EEA relevance
Relationship between documents
Text

12.11.2011   

EN

Official Journal of the European Union

L 295/1


COMMISSION REGULATION (EU) No 1129/2011

of 11 November 2011

amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food additives

(Text with EEA relevance)

THE EUROPEAN COMMISSION,

Having regard to the Treaty on the Functioning of the European Union,

Having regard to Regulation (EC) No 1333/2008 of the European Parliament and of the Council of 16 December 2008 on food additives (1), and in particular Article 10, Article 30(1) and Article 30(5) thereof,

Whereas:

(1)

Regulation (EC) No 1333/2008 provides for the establishment of a Union list of food additives approved for use in foods and their conditions of use.

(2)

Food additives which are currently permitted for use in foods under European Parliament and Council Directive 94/35/EC of 30 June 1994 on sweeteners for use in foodstuffs (2), European Parliament and Council Directive 94/36/EC of 30 June 1994 on colours for use in foodstuffs (3) and European Parliament and Council Directive 95/2/EC of 20 February 1995 on food additives other than colours and sweeteners (4), should be included in Annex II to Regulation (EC) No 1333/2008 after a review of their compliance with Articles 6, 7 and 8 thereof. The review should not include a new risk assessment by the European Food Safety Authority (hereinafter ‘the Authority’). Food additives and uses which are no longer needed shall not be entered in Annex II to that Regulation.

(3)

Only food additives included in the Union list set out in Annex II to Regulation (EC) No 1333/2008 may be placed on the market and used in foods under the conditions of use specified therein. The additives should be listed on the basis of the categories of food to which they may be added. In order to facilitate the transfer and to enhance transparency of the authorisation procedure, it is appropriate to develop a new food categorisation system which will form the basis of Annex II.

(4)

The established Codex Alimentarius General Standard for Food Additives (5), food category system has been used as a starting point for developing the Union system. However, that system needs to be adapted to take into account the specificity of the existing food additive authorisations in the Union. Current sector specific Union provisions on foods have been taken into account. The categories are created with the sole purpose of listing the authorised additives and their conditions of use.

(5)

For reasons of clarity it is necessary to list food additives in groups of additives for authorisation for certain foods. Guidance should be provided to describe the different categories in order to ensure uniform interpretation. When necessary, interpretation decisions can be adopted in accordance with Article 19 of Regulation (EC) No 1333/2008 in order to clarify whether or not a particular food belongs to a certain category of food.

(6)

Nitrites (E 249–250) are needed as a preservative in meat products to control the possible growth of harmful bacteria, in particular Clostridium botulinum. The use of nitrites in meat may however lead to formation of nitrosamines which are carcinogenic substances. The current authorisation of nitrites as food additives makes a balance between these effects, taking into account the scientific opinion of the Authority and the need to maintain certain traditional foods on the market. For some traditionally manufactured meat products maximum residual limits were set out in Annex III to Directive 95/2/EC. Those limits should be maintained in adequately specified and identified products; however it should be clarified that the limits apply at the end of the production process. In addition, the Commission will consult Member States, the stakeholders and the Authority to discuss the possibility to reduce the current maximum limits in all meat products and to further simplify the rules for the traditionally manufactured products. Depending on the outcome of such consultation, the Commission will consider whether it is appropriate to propose an adaptation to the maximum levels of nitrites that may be added to certain meat products.

(7)

For prepared table water covered by category 14.1.1, the only permitted additives should be phosphoric acid and phosphates. Taking into account that Annex II to Regulation (EC) No 1333/2008 is intended to further harmonise the use of food additives in foods in the Union and to ensure the effective functioning of the internal market, mineral salts which are added to prepared waters for standardisation purposes should not be considered as additives and, therefore, should not fall within the scope of this Regulation.

(8)

All currently authorised food additives are subject to a re-evaluation by the Authority in accordance with Commission Regulation (EU) No 257/2010 (6) that sets up a programme for the re-evaluation of approved food additives. The re-evaluation of food additives is being carried out in accordance with the priorities laid down in that Regulation.

(9)

In January 2008, the Authority adopted an opinion on lycopene (7) in which it derived an acceptable daily intake (ADI) of 0,5 mg/kg bw/day for lycopene (E 160d) from all sources and that the potential intake might exceed the ADI, particularly for children. The use of lycopene as a food colour should therefore be restricted.

(10)

In September 2009, the Authority adopted scientific opinions on sunset yellow FCF (E 110) (8), quinoline yellow (E 104) (9) and ponceau 4R (E 124) (10). Based on the dietary exposure assessment in the scientific opinions, the Authority concluded that, in the case of quinoline yellow and ponceau 4R at the maximum levels of use, intake estimates at the mean and the high percentiles are generally above the ADI. Also for sunset yellow exposure may be too high in particular for 1- to 10-year-old children. The intake estimates are calculated based on the use levels provided by the food industry in 2009. The Commission is revising the current authorised uses and use levels in order to verify that the exposure to these substances is safe for the consumer and it plans to prepare a new proposal with the revised levels by July 2011.

(11)

In its opinion on the safety of aluminium from dietary intake adopted on 22 May 2008 the Authority concluded that the exposure might be too high in a significant part of the European population. The Authority could not conclude on the specific sources contributing to the aluminium content of a particular food, such as the amount inherently present, the contributions from use of food additives, and the amounts released to the food during processing and storage from aluminium-containing foils, containers, or utensils. In order to reduce exposure to aluminium the use of certain aluminium containing food additives should be restricted. The Commission is preparing measures to limit exposure to aluminium containing additives and intend to prepare a proposal with revised levels by September 2011.

(12)

The stakeholders were requested to provide information about the use and the need to use the food colours as listed in Annex V to Directive 94/36/EC. Some of those food colours are currently not used in some of the food categories listed in that Annex. However, some of those authorised colours should be maintained on the list as they may be needed to replace or partly replace colours that might raise concern to the Authority during re-evaluation. At this stage the number of authorised food colours can be reduced in the following food categories: flavoured processed cheese, preserves of red fruit, fish paste and crustacean paste, precooked crustacean and smoked fish.

(13)

Food colour ethyl ester of beta-apo-8'-carotenoic acid (C 30) (E 160f) is not offered anymore by the manufacturer and re-evaluation of this substance by the Authority is no longer supported by the business operators. Therefore, this additive should not be included in the Union list.

(14)

The use of food colour canthaxanthin (E 161g) is authorised only in ‘Saucisses de Strasbourg’. The Commission was informed that this food colour is no longer used. Therefore, the authorisation of use of this additive in Saucisses de Strasbourg should not be included in the Union list. However Directive 2009/35/EC of the European Parliament and of the Council of 23 April 2009 on the colouring matters which may be added to medicinal products (11) lays down that Member States shall not authorise, for the colouring of medicinal products for human and veterinary use any colouring matters other than those covered by Annex I to Directive 94/36/EC. Canthaxanthin is currently being used in some medicinal products. The additive should therefore remain on the list of authorised additives.

(15)

Commission Regulation (EC) No 884/2007 of 26 July 2007 on emergency measures suspending the use of Red 2G (E 128) as food colour (12) suspended the use of the colour and the placing on the market of foods containing this colour. Therefore, Red 2G (E 128) should not be included in the Union list.

(16)

During the re-evaluation by the Authority it appeared that the food colour, brown FK (E 154) only authorised in kippers, is no longer used. During its re-evaluation, the Authority could not conclude on the safety of this substance due to the deficiencies in the available toxicity data (13). Therefore, this additive should not be included in the Union list.

(17)

The anti-caking agent silicon dioxide (E 551) is currently authorised under Directive 95/2/EC for a variety of uses. This food additive has been allocated an acceptable daily intake (ADI) ‘not specified’ by the Scientific Committee on Food in its opinion of 18 May 1990 (14). There is a technological need to extend its uses to a higher level than is currently authorised for salt substitutes. Such use would benefit the consumer by providing anti-caking salt substitutes for sale in hot and humid European countries, since currently caking effects result in an inconvenient and often impossible usage of salt substitutes. Therefore, it is appropriate to authorise an increased maximum limit for salt substitutes.

(18)

The Authority assessed the information on the safety of basic methacrylate copolymer as a glazing agent/coating agent in solid food supplements. In its opinion of 10 February 2010, the Authority concluded that this uses is of no safety concern, since basic methacrylate copolymer is virtually not absorbed from the gastrointestinal tract after oral administration. The additive is expected to play a technological role by moisture protection and taste masking of various nutrients in combination with a fast release of the nutrient in the stomach. Therefore, it is appropriate to authorise the use of basic methacrylate copolymer as a glazing agent/coating agent in solid food supplements as defined in Article 2 of Directive 2002/46/EC of the European Parliament and of the Council (15) at a level of 100 000 mg/kg. This new food additive should be assigned the E number E 1205.

(19)

It is necessary to regulate the use of additives in table-top sweeteners as defined in point (g) of Article 3(2) of Regulation (EC) No 1333/2008. Those preparations containing permitted sweeteners are intended for sale to the final consumer as a substitute for sugar. The need for additives may be different depending on the different forms in which they are presented: liquid, powder and tablet form.

(20)

The transfer of food additives to Annex II of Regulation (EC) No 1333/2008 should be considered as complete in accordance with Article 34 of that Regulation from the date of application of amendments introduced by this Regulation. Until then, the provisions of Article 2(1), (2) and (4) of Directive 94/35/EC, Article 2(1) to (6) and (8) to (10) of Directive 94/36/EC and Articles 2 and 4 of Directive 95/2/EC and Annexes to these Directives should continue to apply.

(21)

The current uses of additives covered by Articles 6, 7 and 8 of Regulation (EC) No 1333/2008, should not be affected by their transfer to the Union list. However, a transitional period should be provided in order to allow business operators to comply with the provisions of this Regulation.

(22)

It is necessary to clarify the exception to the carry-over principle in a compound food other than as referred to in Annex II as laid down in point (a) of Article 18(1) of Regulation (EC) No 1333/2008. In Article 3 of Directive 95/2/EC and Article 3 of Directive 94/36/EC this exception applied to the foods that are now listed in Tables 1 and 2 respectively. In other compound foods belonging to the categories listed in part E (such as soups, sauces, salads etc) the carry over principle should continue to apply.

(23)

The measures provided for in this Regulation are in accordance with the opinion of the Standing Committee of the Food Chain and Animal Health, and neither the European Parliament nor the Council has opposed them,

HAS ADOPTED THIS REGULATION:

Article 1

Amendment to Regulation (EC) No 1333/2008

Annex II to Regulation (EC) No 1333/2008 is replaced by the text of the Annex to this Regulation.

Article 2

Transitional provisions

1.   Annex II to Regulation (EC) No 1333/2008, as amended by this Regulation, shall apply from 1 June 2013.

2.   By derogation to paragraph 1, the following entries in Annex II to Regulation (EC) No 1333/2008, as amended by this Regulation, shall apply from the date of entry into force of this Regulation:

(a)

in point 3 of part B, the entry concerning basic methacrylate copolymer (E 1205);

(b)

in point 12.1.2 of Part E, the entry concerning the use of silicon dioxide (E 551) in salt substitutes;

(c)

in point 17.1 of Part E, the entry concerning the use of basic methacrylate copolymer (E 1205) in food supplements supplied in solid form.

3.   Article 2(1), (2) and (4) of Directive 94/35/EC, Article 2(1) to (6), (8), (9) and (10) of Directive 94/36/EC and Articles 2 and 4 of Directive 95/2/EC and the Annexes to those Directives shall cease to apply from 1 June 2013.

4.   By derogation to paragraph 3, the entry in Annex IV to Directive 95/2/EC concerning of use of silicon dioxide (E 551) in salt substitutes shall cease to apply from the date of entry into force of this Regulation.

5.   Foods that have been lawfully placed on the market before 1 June 2013, but do not comply with this regulation, may continue to be marketed until their date of minimal durability or use-by-date.

Article 3

Regulation (EC) No 884/2007 is repealed as from 1 June 2013.

Article 4

This Regulation shall enter into force on the 20th day following its publication in the Official Journal of the European Union.

This Regulation shall be binding in its entirety and directly applicable in all Member States.

Done at Brussels, 11 November 2011.

For the Commission

The President

José Manuel BARROSO


(1)  OJ L 354, 31.12.2008, p. 16.

(2)  OJ L 237, 10.9.1994, p. 3.

(3)  OJ L 237, 10.9.1994, p. 13.

(4)  OJ L 61, 18.3.1995, p. 1.

(5)  GSFA, Codex STAN 192-1995.

(6)  OJ L 80, 26.3.2010, p. 19.

(7)  EFSA Journal (2008); 674, p. 1.

(8)  EFSA Journal 2009; 7(11):1330.

(9)  EFSA Journal 2009; 7(11):1329.

(10)  EFSA Journal 2009; 7(11):1328.

(11)  OJ L 109, 30.4.2009, p. 10.

(12)  OJ L 195, 27.7.2007, p. 8.

(13)  EFSA Journal 2010; 8(4):1535.

(14)  Opinion of the Scientific Committee for Food on First Series of Food Additives for various technological functions, Reports of SCF (25th series, 1991).

(15)  OJ L 183, 12.7.2002, p. 51.


ANNEX

‘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)


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 (5) (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 (6) 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 (7); 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 (8)

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 (9), 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 (10), 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 (11)

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

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 (12)

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 (13)

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

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 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 (14)

E 211

Sodium benzoate (14)

E 212

Potassium benzoate (14)

E 213

Calcium benzoate (14)

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

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  (15)

E 401

Sodium alginate

quantum satis  (15)

E 402

Potassium alginate

quantum satis  (15)

E 403

Ammonium alginate

quantum satis  (15)

E 404

Calcium alginate

quantum satis  (15)

E 406

Agar

quantum satis  (15)

E 407

Carrageenan

quantum satis  (15)

E 407a

Processed euchema seaweed

quantum satis  (15)

E 410

Locust bean gum

quantum satis  (15)  (16)

E 412

Guar gum

quantum satis  (15)  (16)

E 413

Tragacanth

quantum satis  (15)

E 414

Gum arabic (Acacia gum)

quantum satis  (15)

E 415

Xanthan gum

quantum satis  (15)  (16)

E 417

Tara gum

quantum satis  (15)  (16)

E 418

Gellan gum

quantum satis  (15)

E 422

Glycerol

quantum satis

E 425

Konjac

(i)

Konjac gum

(ii)

Konjac glucomannane

10 g/kg, individually or in combination (15)  (17)

E 440

Pectins

quantum satis  (15)

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

(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 (18)

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 (19)

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 (20) 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 (21)

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  (22) 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

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 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

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 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

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 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

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