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Regulation (EC) No 1333/2008 of the European Parliament and of the Council of 16 December 2008 on food additives (Text with EEA relevance)

ELI: http://data.europa.eu/eli/reg/2008/1333/2017-03-20
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02008R1333 — EN — 20.03.2017 — 032.001


This text is meant purely as a documentation tool and has no legal effect. The Union's institutions do not assume any liability for its contents. The authentic versions of the relevant acts, including their preambles, are those published in the Official Journal of the European Union and available in EUR-Lex. Those official texts are directly accessible through the links embedded in this document

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REGULATION (EC) No 1333/2008 OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL

of 16 December 2008

on food additives

(Text with EEA relevance)

(OJ L 354 31.12.2008, p. 16)

Amended by:

 

 

Official Journal

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REGULATION (EC) No 1333/2008 OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL

of 16 December 2008

on food additives

(Text with EEA relevance)



CHAPTER I

SUBJECT MATTER, SCOPE AND DEFINITIONS

Article 1

Subject matter

This Regulation lays down rules on food additives used in foods with a view to ensuring the effective functioning of the internal market whilst ensuring a high level of protection of human health and a high level of consumer protection, including the protection of consumer interests and fair practices in food trade, taking into account, where appropriate, the protection of the environment.

For those purposes, this Regulation provides for:

(a) Community lists of approved food additives as set out in Annexes II and III;

(b) conditions of use of food additives in foods, including in food additives and in food enzymes as covered by Regulation (EC) No 1332/2008 [on food enzymes], and in food flavourings as covered by Regulation (EC) No 1334/2008 of the European Parliament and of the Council of 16 December 2008 on flavourings and certain food ingredients with flavouring properties for use in and on foods ( 1 );

(c) rules on the labelling of food additives sold as such.

Article 2

Scope

1.  This Regulation shall apply to food additives.

2.  This Regulation shall not apply to the following substances unless they are used as food additives:

(a) processing aids;

(b) substances used for the protection of plants and plant products in accordance with Community rules relating to plant health;

(c) substances added to foods as nutrients;

(d) substances used for the treatment of water for human consumption falling within the scope of Council Directive 98/83/EC of 3 November 1998 on the quality of water intended for human consumption ( 2 );

(e) flavourings falling within the scope of Regulation (EC) No 1334/2008 [on flavourings and certain food ingredients with flavouring properties for use in and on foods].

3.  This Regulation shall not apply to food enzymes falling within the scope of Regulation (EC) No 1332/2008 [on food enzymes], with effect from the date of adoption of the Community list of food enzymes in accordance with Article 17 of that Regulation.

4.  This Regulation shall apply without prejudice to any specific Community rules concerning the use of food additives:

(a) in specific foods;

(b) for purposes other than those covered by this Regulation.

Article 3

Definitions

1.  For the purposes of this Regulation, the definitions laid down in Regulations (EC) No 178/2002 and (EC) No1829/2003 shall apply.

2.  For the purposes of this Regulation the following definitions shall also apply:

(a) ‘food additive’ shall mean any substance not normally consumed as a food in itself and not normally used as a characteristic ingredient of food, whether or not it has nutritive value, the intentional addition of which to food for a technological purpose in the manufacture, processing, preparation, treatment, packaging, transport or storage of such food results, or may be reasonably expected to result, in it or its by-products becoming directly or indirectly a component of such foods;

The following are not considered to be food additives:

(i) monosaccharides, disaccharides or oligosaccharides and foods containing these substances used for their sweetening properties;

(ii) foods, whether dried or in concentrated form, including flavourings incorporated during the manufacturing of compound foods, because of their aromatic, sapid or nutritive properties together with a secondary colouring effect;

(iii) substances used in covering or coating materials, which do not form part of foods and are not intended to be consumed together with those foods;

(iv) products containing pectin and derived from dried apple pomace or peel of citrus fruits or quinces, or from a mixture of them, by the action of dilute acid followed by partial neutralisation with sodium or potassium salts (liquid pectin);

(v) chewing gum bases;

(vi) white or yellow dextrin, roasted or dextrinated starch, starch modified by acid or alkali treatment, bleached starch, physically modified starch and starch treated by amylolitic enzymes;

(vii) ammonium chloride;

(viii) blood plasma, edible gelatin, protein hydrolysates and their salts, milk protein and gluten;

(ix) amino acids and their salts other than glutamic acid, glycine, cysteine and cystine and their salts having no technological function;

(x) caseinates and casein;

(xi) inulin;

(b) ‘processing aid’ shall mean any substance which:

(i) is not consumed as a food by itself;

(ii) is intentionally used in the processing of raw materials, foods or their ingredients, to fulfil a certain technological purpose during treatment or processing; and

(iii) may result in the unintentional but technically unavoidable presence in the final product of residues of the substance or its derivatives provided they do not present any health risk and do not have any technological effect on the final product;

(c) ‘functional class’ shall mean one of the categories set out in Annex I based on the technological function a food additive exerts in the foodstuff;

(d) ‘unprocessed food’ shall mean a food which has not undergone any treatment resulting in a substantial change in the original state of the food, for which purpose the following in particular are not regarded as resulting in substantial change: dividing, parting, severing, boning, mincing, skinning, paring, peeling, grinding, cutting, cleaning, trimming, deep-freezing, freezing, chilling, milling, husking, packing or unpacking;

(e) ‘food with no added sugars’ shall mean a food without the following:

(i) any added monosaccharides or disaccharides;

(ii) any added food containing monosaccharides or disaccharides which is used for its sweetening properties;

(f) ‘energy-reduced food’ shall mean a food with an energy value reduced by at least 30 % compared with the original food or a similar product;

(g) ‘table-top sweeteners’ shall mean preparations of permitted sweeteners, which may contain other food additives and/or food ingredients and which are intended for sale to the final consumer as a substitute for sugars;

(h) ‘quantum satis’ shall mean that no maximum numerical level is specified and substances shall be used in accordance with good manufacturing practice, at a level not higher than is necessary to achieve the intended purpose and provided the consumer is not misled.



CHAPTER II

COMMUNITY LISTS OF APPROVED FOOD ADDITIVES

Article 4

Community lists of food additives

1.  Only food additives included in the Community list in Annex II may be placed on the market as such and used in foods under the conditions of use specified therein.

2.  Only food additives included in the Community list in Annex III may be used in food additives, in food enzymes and in food flavourings under the conditions of use specified therein.

3.  Food additives in Annex II shall be listed on the basis of the categories of food to which they may be added.

4.  Food additives in Annex III shall be listed on the basis of the food additives, food enzymes, food flavourings and nutrients or categories thereof to which they may be added.

5.  Food additives shall comply with the specifications as referred to in Article 14.

Article 5

Prohibition of non-compliant food additives and/or non-compliant food

No person shall place on the market a food additive or any food in which such a food additive is present if the use of the food additive does not comply with this Regulation.

Article 6

General conditions for inclusion and use of food additives in Community lists

1.  A food additive may be included in the Community lists in Annexes II and III only if it meets the following conditions and, where relevant, other legitimate factors, including environmental factors:

(a) it does not, on the basis of the scientific evidence available, pose a safety concern to the health of the consumer at the level of use proposed;

(b) there is a reasonable technological need that cannot be achieved by other economically and technologically practicable means; and

(c) its use does not mislead the consumer.

2.  To be included in the Community lists in Annexes II and III a food additive must have advantages and benefits for the consumer and therefore serve one or more of the following purposes:

(a) preserving the nutritional quality of the food;

(b) providing necessary ingredients or constituents for foods manufactured for groups of consumers with special dietary needs;

(c) enhancing the keeping quality or stability of a food or improving its organoleptic properties, provided that the nature, substance or quality of the food is not changed in such a way as to mislead the consumer;

(d) aiding in the manufacture, processing, preparation, treatment, packing, transport or storage of food, including food additives, food enzymes and food flavourings, provided that the food additive is not used to disguise the effects of the use of faulty raw materials or of any undesirable practices or techniques, including unhygienic practices or techniques, during the course of any such activities.

3.  By way of derogation from paragraph 2(a), a food additive which reduces the nutritional quality of a food may be included in the Community list in Annex II provided that:

(a) the food does not constitute a significant component of a normal diet; or

(b) the food additive is necessary for the production of foods for groups of consumers with special dietary needs.

Article 7

Specific conditions for sweeteners

A food additive may be included in the Community list in Annex II for the functional class of sweetener only if, in addition to serving one or more of the purposes set out in Article 6(2), it serves one or more of the following purposes:

(a) replacing sugars for the production of energy-reduced food, non-cariogenic food or food with no added sugars; or

(b) replacing sugars where this permits an increase in the shelf-life of the food; or

(c) producing food intended for particular nutritional uses as defined in Article 1(2)(a) of Directive 89/398/EEC.

Article 8

Specific conditions for colours

A food additive may be included in the Community list in Annex II for the functional class of colour only if, in addition to serving one or more of the purposes set out in Article 6(2), it serves one of the following purposes:

(a) restoring the original appearance of food of which the colour has been affected by processing, storage, packaging and distribution, whereby visual acceptability may have been impaired;

(b) making food more visually appealing;

(c) giving colour to food otherwise colourless.

Article 9

Functional classes of food additives

1.  Food additives may be assigned in Annexes II and III to one of the functional classes in Annex I on the basis of the principal technological function of the food additive.

Allocating a food additive to a functional class shall not preclude it from being used for several functions.

2.  Where necessary, as a result of scientific progress or technological development, the measures, designed to amend non-essential elements of this Regulation, relating to additional functional classes which may be added to Annex I shall be adopted in accordance with the regulatory procedure with scrutiny referred to in Article 28(3).

Article 10

The content of the Community lists of food additives

1.  A food additive which complies with the conditions set out in Articles 6, 7 and 8 may, in accordance with the procedure referred to in Regulation (EC) No 1331/2008 [establishing a common authorisation procedure for food additives, food enzymes and food flavourings] be included in:

(a) the Community list in Annex II to this Regulation; and/or

(b) the Community list in Annex III to this Regulation.

2.  The entry for a food additive in the Community lists in Annexes II and III shall specify:

(a) the name of the food additive and its E number;

(b) the foods to which the food additive may be added;

(c) the conditions under which the food additive may be used;

(d) if appropriate, whether there are any restrictions on the sale of the food additive directly to the final consumer.

3.  The Community lists in Annexes II and III shall be amended in accordance with the procedure referred to in Regulation (EC) No 1331/2008 [establishing a common authorisation procedure for food additives, food enzymes and food flavourings].

Article 11

Levels of use of food additives

1.  When establishing the conditions of use referred to in Article 10(2)(c):

(a) the level of use shall be set at the lowest level necessary to achieve the desired effect;

(b) the levels shall take into account:

(i) any acceptable daily intake, or equivalent assessment, established for the food additive and the probable daily intake of it from all sources;

(ii) where the food additive is to be used in foods eaten by special groups of consumers, the possible daily intake of the food additive by consumers in those groups.

2.  Where appropriate, no maximum numerical level shall be fixed for a food additive (quantum satis). In that case, the food additive shall be used in accordance with the principle of quantum satis.

3.  The maximum levels of food additives set out in Annex II shall apply to the food as marketed, unless otherwise stated. By way of derogation from this principle, for dried and/or concentrated foods which need to be reconstituted the maximum levels shall apply to the food as reconstituted according to the instructions on the label taking into account the minimum dilution factor.

4.  The maximum levels for colours set out in Annex II shall apply to the quantities of colouring principle contained in the colouring preparation unless otherwise stated.

Article 12

Changes in the production process or starting materials of a food additive already included in a Community list

When a food additive is already included in a Community list and there is a significant change in its production methods or in the starting materials used, or there is a change in particle size, for example through nanotechnology, the food additive prepared by those new methods or materials shall be considered as a different additive and a new entry in the Community lists or a change in the specifications shall be required before it can be placed on the market.

Article 13

Food additives falling within the scope of Regulation (EC) No 1829/2003

1.  A food additive falling within the scope of Regulation (EC) No 1829/2003 may be included in the Community lists in Annexes II and III in accordance with this Regulation only when it is covered by an authorisation in accordance with Regulation (EC) No 1829/2003.

2.  When a food additive already included in the Community list is produced from a different source falling within the scope of Regulation (EC) No 1829/2003, it will not require a new authorisation under this Regulation, as long as the new source is covered by an authorisation in accordance with Regulation (EC) No 1829/2003 and the food additive complies with the specifications established under this Regulation.

Article 14

Specifications of food additives

The specifications of food additives relating, in particular, to origin, purity criteria and any other necessary information, shall be adopted when the food additive is included in the Community lists in Annexes II and III for the first time, in accordance with the procedure referred to in Regulation (EC) No 1331/2008 [establishing a common authorisation procedure for food additives, food enzymes and food flavourings].



CHAPTER III

USE OF FOOD ADDITIVES IN FOODS

Article 15

Use of food additives in unprocessed foods

Food additives shall not be used in unprocessed foods, except where such use is specifically provided for in Annex II.

Article 16

Use of food additives in foods for infants and young children

Food additives shall not be used in foods for infants and young children as referred to in Directive 89/398/EEC, including dietary foods for infants and young children for special medical purposes, except where specifically provided for in Annex II to this Regulation.

Article 17

Use of colours for markings

Only food colours listed in Annex II to this Regulation may be used for the purpose of health marking as provided for in Council Directive 91/497/EEC of 29 July 1991 amending and consolidating Directive 64/433/EEC on health problems affecting intra-Community trade in fresh meat to extend it to the production and marketing of fresh meat ( 3 ) and other markings required on meat products, for the decorative colouring of eggshells and for the stamping of eggshells as provided for in Regulation (EC) No 853/2004 of the European Parliament and of the Council of 29 April 2004 laying down specific hygiene rules for food of animal origin ( 4 ).

Article 18

Carry-over principle

1.  The presence of a food additive shall be permitted:

(a) in a compound food other than as referred to in Annex II, where the food additive is permitted in one of the ingredients of the compound food;

(b) in a food to which a food additive, food enzyme or food flavouring has been added, where the food additive:

(i) is permitted in the food additive, food enzyme or food flavouring in accordance with this Regulation; and

(ii) has been carried over to the food via the food additive, food enzyme or food flavouring; and

(iii) has no technological function in the final food;

(c) in a food which is to be used solely in the preparation of a compound food and provided that the compound food complies with this Regulation.

2.  Paragraph 1 shall not apply to infant formulae, follow-on formulae, processed cereal-based foods and baby foods and dietary foods for special medical purposes intended for infants and young children as referred to in Directive 89/398/EEC, except where specifically provided for.

3.  Where a food additive in a food flavouring, food additive or food enzyme is added to a food and has a technological function in that food, it shall be considered a food additive of that food and not a food additive of the added flavouring, food additive or food enzyme, and must then comply with the conditions of use for that food as provided for.

4.  Without prejudice to paragraph 1, the presence of a food additive used as a sweetener shall be permitted in a compound food with no added sugars, in an energy-reduced compound food, in compound dietary foods intended for low-calorie diets, in non-cariogenic compound foods, and in a compound food with an increased shelf-life, provided that the sweetener is permitted in one of the ingredients of the compound food.

Article 19

Interpretation decisions

Where necessary, it may be decided in accordance with the regulatory procedure referred to in Article 28(2) whether or not:

(a) a particular food belongs to a category of food referred to in Annex II; or

(b) a food additive listed in Annexes II and III and permitted at ‘quantum satis’ is used in accordance with the criteria referred to in Article 11(2); or

(c) a given substance meets the definition of food additive in Article 3.

Article 20

Traditional foods

The Member States listed in Annex IV may continue to prohibit the use of certain categories of food additives in the traditional foods produced on their territory as listed in that Annex.



CHAPTER IV

LABELLING

Article 21

Labelling of food additives not intended for sale to the final consumer

1.  Food additives not intended for sale to the final consumer, whether sold singly or mixed with each other and/or with food ingredients, as defined in Article 6(4) of Directive 2000/13/EC, may only be marketed with the labelling provided for in Article 22 of this Regulation, which must be easily visible, clearly legible and indelible. The information shall be in a language easily understandable to purchasers.

2.  Within its own territory, the Member State in which the product is marketed may, in accordance with the Treaty, stipulate that the information provided for in Article 22 shall be given in one or more of the official languages of the Community, to be determined by that Member State. This shall not preclude such information from being indicated in several languages.

Article 22

General labelling requirements for food additives not intended for sale to the final consumer

1.  Where food additives not intended for sale to the final consumer are sold singly or mixed with each other and/or other food ingredients and/or with other substances added to them, their packaging or containers shall bear the following information:

(a) the name and/or E-number laid down in this Regulation in respect of each food additive or a sales description which includes the name and/or E-number of each food additive;

(b) the statement ‘for food’ or the statement ‘restricted use in food’ or a more specific reference to its intended food use;

(c) if necessary, the special conditions of storage and/or use;

(d) a mark identifying the batch or lot;

(e) instructions for use, if the omission thereof would preclude appropriate use of the food additive;

(f) the name or business name and address of the manufacturer, packager or seller;

(g) an indication of the maximum quantity of each component or group of components subject to quantitative limitation in food and/or appropriate information in clear and easily understandable terms enabling the purchaser to comply with this Regulation or other relevant Community law; where the same limit on quantity applies to a group of components used singly or in combination, the combined percentage may be given as a single figure; the limit on quantity shall be expressed either numerically or by the quantum satis principle;

(h) the net quantity;

(i) the date of minimum durability or use-by-date;

(j) where relevant, information on a food additive or other substances referred to in this Article and listed in Annex IIIa to Directive 2000/13/EC as regards the indication of the ingredients present in foodstuffs.

2.  Where food additives are sold mixed with each other and/or with other food ingredients, their packaging or containers shall bear a list of all ingredients in descending order of their percentage by weight of the total.

3.  Where substances (including food additives or other food ingredients) are added to food additives to facilitate their storage, sale, standardisation, dilution or dissolution, their packaging or containers shall bear a list of all such substances in descending order of their percentage by weight of the total.

4.  By way of derogation from paragraphs 1, 2 and 3, the information required in paragraph 1 points (e) to (g) and in paragraphs 2 and 3 may appear merely on the documents relating to the consignment which are to be supplied with or prior to the delivery, provided that the indication ‘not for retail sale’ appears on an easily visible part of the packaging or container of the product in question.

5.  By way of derogation from paragraphs 1, 2 and 3, where food additives are supplied in tankers, all of the information may appear merely on the accompanying documents relating to the consignment which are to be supplied with the delivery.

Article 23

Labelling of food additives intended for sale to the final consumer

1.  Without prejudice to Directive 2000/13/EC, Council Directive 89/396/EEC of 14 June 1989 on indications or marks identifying the lot to which a foodstuff belongs ( 5 ) and Regulation (EC) No 1829/2003, food additives sold singly or mixed with each other and/or other food ingredients intended for sale to the final consumer may be marketed only if their packaging contains the following information:

(a) the name and E-number laid down in this Regulation in respect of each food additive or a sales description which includes the name and E-number of each food additive;

(b) the statement ‘for food’ or the statement ‘restricted use in food’ or a more specific reference to its intended food use.

2.  By way of derogation from paragraph 1(a), the sales description of a table-top sweetener shall include the term ‘… -based table-top sweetener’, using the name(s) of the sweetener(s) used in its composition.

3.  The labelling of a table-top sweetener containing polyols and/or aspartame and/or aspartame-acesulfame salt shall bear the following warnings:

(a) polyols: ‘excessive consumption may induce laxative effects’;

(b) aspartame/aspartame-acesulfame salt: ‘contains a source of phenylalanine’.

4.  Manufacturers of table-top sweeteners shall make available by appropriate means the necessary information to allow their safe use by consumers. Guidance for the implementation of this paragraph may be adopted in accordance with the regulatory procedure with scrutiny referred to in Article 28(3).

5.  For the information provided for in paragraphs 1 to 3 of this Article, Article 13(2) of Directive 2000/13/EC shall apply accordingly.

Article 24

Labelling requirement for foods containing certain food colours

1.  Without prejudice to Directive 2000/13/EC, the labelling of food containing the food colours listed in Annex V to this Regulation shall include the additional information set out in that Annex.

2.  In relation to the information provided in paragraph 1 of this Article, Article 13(2) of Directive 2000/13/EC shall apply accordingly.

3.  Where necessary as a result of scientific progress or technical development, Annex V shall be amended by measures, designed to amend non-essential elements of this Regulation, in accordance with the regulatory procedure with scrutiny referred to in Article 28(4).

Article 25

Other labelling requirements

Articles 21, 22, 23 and 24 shall be without prejudice to more detailed or more extensive laws, regulations or administrative provisions regarding weights and measures or applying to the presentation, classification, packaging and labelling of dangerous substances and preparations or applying to the transport of such substances and preparations.



CHAPTER V

PROCEDURAL PROVISIONS AND IMPLEMENTATION

Article 26

Information obligation

1.  A producer or user of a food additive shall inform the Commission immediately of any new scientific or technical information which might affect the assessment of the safety of the food additive.

2.  A producer or user of a food additive shall, at the request of the Commission, inform it of the actual use of the food additive. Such information shall be made available to Member States by the Commission.

Article 27

Monitoring of food additive intake

1.  Member States shall maintain systems to monitor the consumption and use of food additives on a risk-based approach and report their findings with appropriate frequency to the Commission and the Authority.

2.  After the Authority has been consulted, a common methodology for the gathering of information by the Member States on dietary intake of food additives in the Community shall be adopted in accordance with the regulatory procedure referred to in Article 28(2).

Article 28

Committee

1.  The Commission shall be assisted by the Standing Committee on the Food Chain and Animal Health.

2.  Where reference is made to this paragraph, Articles 5 and 7 of Decision 1999/468/EC shall apply, having regard to the provisions of Article 8 thereof.

The period laid down in Article 5(6) of Decision 1999/468/EC shall be set at three months.

3.  Where reference is made to this paragraph, Article 5a(1) to (4) and Article 7 of Decision 1999/468/EC shall apply, having regard to the provisions of Article 8 thereof.

4.  Where reference is made to this paragraph, Article 5a(1) to (4) and (5)(b) and Article 7 of Decision 1999/468/EC shall apply, having regard to the provisions of Article 8 thereof.

The time-limits laid down in Article 5a(3)(c) and (4)(b) and (e) of Decision 1999/468/EC shall be 2 months, 2 months and 4 months respectively.

Article 29

Community financing of harmonised policies

The legal basis for the financing of measures resulting from this Regulation shall be Article 66(1)(c) of Regulation (EC) No 882/2004.



CHAPTER VI

TRANSITIONAL AND FINAL PROVISIONS

Article 30

Establishment of Community lists of food additives

1.  Food additives which are permitted for use in foods under Directives 94/35/EC, 94/36/EC and 95/2/EC, as amended on the basis of Article 31 of this Regulation, and their conditions of use shall be entered in Annex II to this Regulation after a review of their compliance with Articles 6, 7 and 8 thereof. The measures relating to the entry of such additives in Annex II, which are designed to amend non-essential elements of this Regulation, shall be adopted in accordance with the regulatory procedure with scrutiny referred to in Article 28(4). The review shall not include a new risk assessment by the Authority. The review shall be completed by 20 January 2011.

Food additives and uses which are no longer needed shall not be entered in Annex II.

2.  Food additives authorised for use in food additives in Directive 95/2/EC and their conditions of use shall be entered in Part 1 of Annex III to this Regulation after a review of their compliance with Article 6 thereof. The measures relating to the entry of such additives in Annex III, which are designed to amend non-essential elements of this Regulation, shall be adopted in accordance with the regulatory procedure with scrutiny referred to in Article 28(4). The review shall not include a new risk assessment by the Authority. The review shall be completed by 20 January 2011.

Food additives and uses which are no longer needed shall not be entered in Annex III.

3.  Food additives authorised for use in food flavourings in Directive 95/2/EC and their conditions of use shall be entered in Part 4 of Annex III to this Regulation after a review of their compliance with Article 6 thereof. The measures relating to the entry of such additives in Annex III, which are designed to amend non-essential elements of this Regulation, shall be adopted in accordance with the regulatory procedure with scrutiny referred to in Article 28(4). The review shall not include a new risk assessment by the Authority. The review shall be completed by 20 January 2011.

Food additives and uses which are no longer needed shall not be entered in Annex III.

4.  Specifications of the food additives covered under paragraphs 1 to 3 of this Article shall be adopted, in accordance with Regulation (EC) No 1331/2008 [establishing a common authorisation procedure for food additives, food enzymes and food flavourings], at the moment those food additives are entered in the Annexes in accordance with those paragraphs.

5.  The measures relating to any appropriate transitional measures, which are designed to amend non-essential elements of this Regulation, inter alia, by supplementing it, shall be adopted in accordance with the regulatory procedure with scrutiny referred to in Article 28(3).

Article 31

Transitional measures

Until the establishment of the Community lists of food additives as provided for in Article 30 is completed, the Annexes to Directives 94/35/EC, 94/36/EC and 95/2/EC shall be amended, where necessary, by measures, designed to amend non-essential elements of those Directives, adopted by the Commission in accordance with the regulatory procedure with scrutiny referred to in Article 28(4).

Foods placed on the market or labelled before 20 January 2010 which do not comply with Article 22(1)(i) and (4) may be marketed until their date of minimum durability or use-by-date.

Foods placed on the market or labelled before 20 July 2010 which do not comply with Article 24 may be marketed until their date of minimum durability or use-by-date.

Article 32

Re-evaluation of approved food additives

1.  Food additives which were permitted before 20 January 2009 shall be subject to a new risk assessment carried out by the Authority.

2.  After consultation of the Authority, an evaluation programme for those additives shall be adopted by 20 January 2010, in accordance with the regulatory procedure referred to in Article 28(2). The evaluation programme shall be published in the Official Journal of the European Union.

Article 33

Repeals

1.  The following acts shall be repealed:

(a) Council Directive of 23 October 1962 on the approximation of the rules of the Member States concerning the colouring matters authorised for use in foodstuffs intended for human consumption;

(b) Directive 65/66/EEC;

(c) Directive 78/663/EEC;

(d) Directive 78/664/EEC;

(e) Directive 81/712/EEC;

(f) Directive 89/107/EEC;

(g) Directive 94/35/EC;

(h) Directive 94/36/EC;

(i) Directive 95/2/EC;

(j) Decision No 292/97/EC;

(k) Decision 2002/247/EC.

2.  References to the repealed acts shall be construed as references to this Regulation.

Article 34

Transitional provisions

By way of derogation from Article 33, the following provisions shall continue to apply until the transfer under Article 30(1), (2) and (3) of this Regulation of food additives already permitted in Directives 94/35/EC, 94/36/EC and 95/2/EC has been completed:

(a) Article 2(1), (2) and (4) of Directive 94/35/EC and the Annex thereto;

(b) Article 2(1) to (6), (8), (9) and (10) of Directive 94/36/EC and Annexes I to V thereto;

(c) Articles 2 and 4 of Directive 95/2/EC and Annexes I to VI thereto.

Notwithstanding point (c), the authorisations for E 1103 Invertase and E 1105 Lysozyme laid down in Directive 95/2/EC shall be repealed with effect from the date of application of the Community list on food enzymes in accordance with Article 17 of Regulation (EC) No 1332/2008 [on food enzymes].

Article 35

Entry into force

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

It shall apply from 20 January 2010.

However, Article 4(2) shall apply to Parts 2, 3 and 5 of Annex III from 1 January 2011 and Article 23(4) shall apply from 20 January 2011. Article 24 shall apply from 20 July 2010. Article 31 shall apply from 20 January 2009.

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




ANNEX I

Functional classes of food additives in foods and of food additives in food additives and food enzymes

1. ‘sweeteners’ are substances used to impart a sweet taste to foods or in table-top sweeteners;

2. ‘colours’ are substances which add or restore colour in a food, and include natural constituents of foods and natural sources which are normally not consumed as foods as such and not normally used as characteristic ingredients of food. Preparations obtained from foods and other edible natural source materials obtained by physical and/or chemical extraction resulting in a selective extraction of the pigments relative to the nutritive or aromatic constituents are colours within the meaning of this Regulation;

3. ‘preservatives’ are substances which prolong the shelf-life of foods by protecting them against deterioration caused by micro-organisms and/or which protect against growth of pathogenic micro-organisms;

4. ‘antioxidants’ are substances which prolong the shelf-life of foods by protecting them against deterioration caused by oxidation, such as fat rancidity and colour changes;

5. ‘carriers’ are substances used to dissolve, dilute, disperse or otherwise physically modify a food additive or a flavouring, food enzyme, nutrient and/or other substance added for nutritional or physiological purposes to a food without altering its function (and without exerting any technological effect themselves) in order to facilitate its handling, application or use;

6. ‘acids’ are substances which increase the acidity of a foodstuff and/or impart a sour taste to it;

7. ‘acidity regulators’ are substances which alter or control the acidity or alkalinity of a foodstuff;

8. ‘anti-caking agents’ are substances which reduce the tendency of individual particles of a foodstuff to adhere to one another;

9. ‘anti-foaming agents’ are substances which prevent or reduce foaming;

10. ‘bulking agents’ are substances which contribute to the volume of a foodstuff without contributing significantly to its available energy value;

11. ‘emulsifiers’ are substances which make it possible to form or maintain a homogenous mixture of two or more immiscible phases such as oil and water in a foodstuff;

12. ‘emulsifying salts’ are substances which convert proteins contained in cheese into a dispersed form and thereby bring about homogenous distribution of fat and other components;

13. ‘firming agents’ are substances which make or keep tissues of fruit or vegetables firm or crisp, or interact with gelling agents to produce or strengthen a gel;

14. ‘flavour enhancers’ are substances which enhance the existing taste and/or odour of a foodstuff;

15. ‘foaming agents’ are substances which make it possible to form a homogenous dispersion of a gaseous phase in a liquid or solid foodstuff;

16. ‘gelling agents’ are substances which give a foodstuff texture through formation of a gel;

17. ‘glazing agents’ (including lubricants) are substances which, when applied to the external surface of a foodstuff, impart a shiny appearance or provide a protective coating;

18. ‘humectants’ are substances which prevent foods from drying out by counteracting the effect of an atmosphere having a low degree of humidity, or promote the dissolution of a powder in an aqueous medium;

19. ‘modified starches’ are substances obtained by one or more chemical treatments of edible starches, which may have undergone a physical or enzymatic treatment, and may be acid or alkali thinned or bleached;

20. ‘packaging gases’ are gases other than air, introduced into a container before, during or after the placing of a foodstuff in that container;

21. ‘propellants’ are gases other than air which expel a foodstuff from a container;

22. ‘raising agents’ are substances or combinations of substances which liberate gas and thereby increase the volume of a dough or a batter;

23. ‘sequestrants’ are substances which form chemical complexes with metallic ions;

24. ‘stabilisers’ are substances which make it possible to maintain the physico-chemical state of a foodstuff; stabilisers include substances which enable the maintenance of a homogenous dispersion of two or more immiscible substances in a foodstuff, substances which stabilise, retain or intensify an existing colour of a foodstuff and substances which increase the binding capacity of the food, including the formation of cross-links between proteins enabling the binding of food pieces into re-constituted food;

25. ‘thickeners’ are substances which increase the viscosity of a foodstuff;

26. ‘flour treatment agents’ are substances, other than emulsifiers, which are added to flour or dough to improve its baking quality;

▼M25

27. ‘contrast enhancers’ are substances which, when applied to the external surface of fruit or vegetables following depigmentation of predefined parts (e.g. by laser treatment), help to distinguish these parts from the remaining surface by imparting colour following interaction with certain components of the epidermis.

▼M2




ANNEX II

Union list of food additives approved for use in foods and conditions of use

PART A

1.    Introduction

This Union list includes:

▼M53

 the name of the food additive and its E-number; as an alternative more specific E-numbers and names listed in Commission Regulation (EU) No 231/2012 ( 6 ) may be used, excluding synonyms, if the named food additives have indeed been added to a certain food,

▼M2

 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

▼M53

1. Only the substances listed in Part B, as specified by Regulation (EU) No 231/2012, may be used as additives in foods, unless more specifically provided for in Part E.

▼M2

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.

▼M7

4. Aluminium lakes prepared from all colours listed in Table 1 of Part B are authorised until 31 July 2014.

From 1 August 2014 only aluminium lakes prepared from the colours listed in Table 3 of this Part A are authorised and only in those food categories where provisions on maximum limits on aluminium coming from lakes are explicitly stated in Part E.

▼M53

5. The colours E 123, E 127, E 160b, E 161g, E 173 and E 180 and mixtures thereof may not be sold directly to the consumer.

▼M2

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

▼M42

1

Unprocessed foods as defined in Article 3 of Regulation (EC) No 1333/2008, excluding meat preparations as defined by Regulation (EC) No 853/2004

▼M2

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)

▼M61

13

Foods for infants and young children as referred to in Regulation (EU) No 609/2013 (5), including foods for special medical purposes for infants and young children

▼M2

(1)   OJ L 10, 12.1.2002, p. 47.

(2)   OJ L 164, 26.6.2009, p. 45.

(3)   OJ L 10, 12.1.2002, p. 53.

(4)   OJ L 124, 20.5.2009, p. 21.

(5)   Regulation (EU) No 609/2013 of the European Parliament and of the Council of 12 June 2013 on food intended for infants and young children, food for special medical purposes, and total diet replacement for weight control and repealing Council Directive 92/52/EEC, Commission Directives 96/8/EC, 1999/21/EC, 2006/125/EC and 2006/141/EC, Directive 2009/39/EC of the European Parliament and of the Council and Commission Regulations (EC) No 41/2009 and (EC) No 953/2009 (OJ L 181, 29.6.2013, p. 35).



Table 2

Foods in which the presence of a food colour may not be permitted by virtue of the carry over principle set out in Article 18(1)(a) of Regulation (EC) No 1333/2008

1

Unprocessed foods as defined in Article 3 of Regulation (EC) No 1333/2008

2

All bottled or packed waters

3

Milk, full fat, semi-skimmed and skimmed milk, pasteurised or sterilised (including UHT sterilisation) (unflavoured)

4

Chocolate milk

5

Fermented milk (unflavoured)

6

Preserved milks as mentioned in Council Directive 2001/114/EC (1) (unflavoured)

7

Buttermilk (unflavoured)

8

Cream and cream powder (unflavoured)

9

Oils and fats of animal or vegetable origin

10

Ripened and unripened cheese (unflavoured)

11

Butter from sheep and goats’ milk

12

Eggs and egg products as defined in Regulation (EC) No 853/2004

13

Flour and other milled products and starches

14

Bread and similar products

15

Pasta and gnocchi

16

Sugar including all mono- and disaccharides

17

Tomato paste and canned and bottled tomatoes

18

Tomato-based sauces

19

Fruit juice and fruit nectar as mentioned in Council Directive 2001/112/EC (2) and vegetable juice and vegetable nectars

20

Fruit, vegetables (including potatoes) and mushrooms — canned, bottled or dried; processed fruit, vegetables (including potatoes) and mushrooms

21

Extra jam, extra jelly, and chestnut purée as mentioned in Council Directive 2001/113/EC (3); crème de pruneaux

22

Fish, molluscs and crustaceans, meat, poultry and game as well as their preparations, but not including prepared meals containing these ingredients

23

Cocoa products and chocolate components in chocolate products as mentioned in Directive 2000/36/EC of the European Parliament and of the Council (4)

24

Roasted coffee, tea, herbal and fruit infusions, chicory; extracts of tea and herbal and fruit infusions and of chicory; tea, herbal and fruit infusions and cereal preparations for infusions, as well as mixes and instant mixes of these products

25

Salt, salt substitutes, spices and mixtures of spices

26

Wine and other products covered by Council Regulation (EC) No 1234/2007 (5), as listed in its Annex I, Part XII

27

Spirit drinks defined in Annex II, paragraphs 1-14 of Regulation (EC) No 110/2008 of the European Parliament and of the Council (6), spirits (preceded by the name of the fruit) obtained by maceration and distillation and London gin (Annex II paragraphs 16 and 22 of, respectively)

Sambuca, Maraschino, Marrasquino or Maraskino and Mistrà as defined in Annex II, paragraphs 38, 39 and 43 of Regulation (EC) No 110/2008, respectively

28

Sangria, Clarea and Zurra as mentioned in Council Regulation (EEC) No 1601/91 (7)

29

Wine vinegar covered by Regulation (EC) No 1234/2007, as listed in its Annex I, Part XII

30

Foods for infants and young children as mentioned in Directive 2009/39/EC including foods for special medical purposes for infants and young children

31

Honey as defined in Directive 2001/110/EC

32

Malt and malt products

(1)   OJ L 15, 17.1.2002, p. 19.

(2)   OJ L 10, 12.1.2002, p. 58.

(3)   OJ L 10, 12.1.2002, p. 67.

(4)   OJ L 197, 3.8.2000, p. 19.

(5)   OJ L 299, 16.11.2007, p. 1.

(6)   OJ L 39, 13.2.2008, p. 16.

(7)   OJ L 149, 14.6.1991, p. 1.

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Table 3

Colours which may be used in the form of lakes

E-number

Name

E 100

Curcumin

▼M44

E 101

Riboflavins

▼M7

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 141

Copper complexes of chlorophylls and chlorophyllins

E 142

Green S

▼M35

E 151

Brilliant Black PN

▼M7

E 155

Brown HT

E 163

Anthocyanins

E 180

Litholrubine BK

▼M2

PART B

LIST OF ALL ADDITIVES

1.    Colours



E-number

Name

E 100

Curcumin

E 101

Riboflavins

E 102

Tartrazine

E 104

Quinoline Yellow

E 110

Sunset Yellow FCF/Orange Yellow S

E 120

Cochineal, Carminic acid, Carmines

E 122

Azorubine, Carmoisine

E 123

Amaranth

E 124

Ponceau 4R, Cochineal Red A

E 127

Erythrosine

E 129

Allura Red AC

E 131

Patent Blue V

E 132

Indigotine, Indigo carmine

E 133

Brilliant Blue FCF

E 140

Chlorophylls and chlorophyllins

E 141

Copper complexes of chlorophylls, chlorophyllins

E 142

Green S

E 150a

Plain caramel (1)

E 150b

Caustic sulphite caramel

E 150c

Ammonia caramel

E 150d

Sulphite ammonia caramel

▼M35

E 151

Brilliant Black PN

▼M2

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 (1)

E 162

Beetroot Red, betanin

E 163

Anthocyanins

E 170

Calcium carbonate

E 171

Titanium dioxide

E 172

Iron oxides and hydroxides

E 173

Aluminium

E 174

Silver

E 175

Gold

E 180

Litholrubine BK

(1)   The term caramel relates to products of a more or less intense brown colour which are intended for colouring. It does not correspond to the sugary aromatic product obtained from heating sugars and which is used for flavouring food (e.g. confectionery, pastry, alcoholic drinks).

(*1)   Canthaxanthin is not authorised in the food categories listed in Part D and E. The substance is in list B1 because it is used in medicinal products in accordance with Directive 2009/35/EC of the European Parliament and of the Council (OJ L 109, 30.4.2009, p. 10).

2.    Sweeteners



E-number

Name

E 420

Sorbitols

E 421

Mannitol

E 950

Acesulfame K

E 951

Aspartame

E 952

Cyclamates

E 953

Isomalt

E 954

Saccharins

E 955

Sucralose

E 957

Thaumatin

E 959

Neohesperidine DC

▼M5

E 960

Steviol glycosides

▼M2

E 961

Neotame

E 962

Salt of aspartame-acesulfame

▼M14

E 964

Polyglycitol syrup

▼M2

E 965

Maltitols

E 966

Lactitol

E 967

Xylitol

E 968

Erythritol

▼M39

E 969

Advantame

▼M2

3.    Additives other than colours and sweeteners



E-number

Name

E 170

Calcium carbonate

▼M25

E 172

Iron oxides and hydroxides

▼M2

E 200

Sorbic acid

E 202

Potassium sorbate

E 203

Calcium sorbate

E 210

Benzoic acid (1)

E 211

Sodium benzoate (1)

E 212

Potassium benzoate (1)

E 213

Calcium benzoate (1)

E 214

Ethyl-p-hydroxybenzoate

E 215

Sodium ethyl p-hydroxybenzoate

E 218

Methyl p-hydroxybenzoate

E 219

Sodium methyl p-hydroxybenzoate

E 220

Sulphur dioxide

E 221

Sodium sulphite

E 222

Sodium hydrogen sulphite

E 223

Sodium metabisulphite

E 224

Potassium metabisulphite

E 226

Calcium sulphite

E 227

Calcium hydrogen sulphite

E 228

Potassium hydrogen sulphite

E 234

Nisin

E 235

Natamycin

E 239

Hexamethylene tetramine

E 242

Dimethyl dicarbonate

▼M41

E 243

Ethyl lauroyl arginate

▼M2

E 249

Potassium nitrite

E 250

Sodium nitrite

E 251

Sodium nitrate

E 252

Potassium nitrate

E 260

Acetic acid

▼M20

E 261

Potassium acetates (4)

▼M2

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

▼M30

E 423

Octenyl succinic acid modified gum arabic

▼M2

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

▼M35

E 466

Sodium carboxy methyl cellulose, Cellulose gum

▼M2

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

▼M28

E 499

Stigmasterol-rich plant sterols

▼M2

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

▼M57

E 534

Iron tartrate

▼M2

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

▼M7

E 556

Calcium aluminium silicate (2)

E 558

Bentonite (3)

E 559

Aluminium silicate (Kaolin) (2)

▼M2

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

▼M54

E 641

L-leucine

▼M2

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

▼M45 —————

▼M2

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

▼M29

E 1206

Neutral methacrylate copolymer

E 1207

Anionic methacrylate copolymer

▼M37

E 1208

Polyvinylpyrrolidone-vinyl acetate copolymer

▼M43

E 1209

Polyvinyl alcohol-polyethylene glycol-graft-co-polymer

▼M2

E 1404

Oxidised starch

E 1410

Monostarch phosphate

E 1412

Distarch phosphate

E 1413

Phosphated distarch phosphate

E 1414

Acetylated distarch phosphate

E 1420

Acetylated starch

E 1422

Acetylated distarch adipate

E 1440

Hydroxy propyl starch

E 1442

Hydroxy propyl distarch phosphate

E 1450

Starch sodium octenyl succinate

E 1451

Acetylated oxidised starch

E 1452

Starch aluminium octenyl succinate

E 1505

Triethyl citrate

E 1517

Glyceryl diacetate (diacetin)

E 1518

Glyceryl triacetate (triacetin)

E 1519

Benzyl alcohol

E 1520

Propane-1, 2-diol (propylene glycol)

E 1521

Polyethylene glycol

(1)   Benzoic acid may be present in certain fermented products resulting from the fermentation process following good manufacturing practice.

(2)   authorised until 31 January 2014.

(3)   authorised until 31 May 2013.

(4)   Period of application: From 6 February 2013.

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

▼M20

E 261

Potassium acetates (4)

quantum satis

▼M2

E 262

Sodium acetates

quantum satis

E 263

Calcium acetate

quantum satis

E 270

Lactic acid

quantum satis

E 290

Carbon dioxide

quantum satis

E 296

Malic acid

quantum satis

E 300

Ascorbic acid

quantum satis

E 301

Sodium ascorbate

quantum satis

E 302

Calcium ascorbate

quantum satis

E 304

Fatty acid esters of ascorbic acid

quantum satis

E 306

Tocopherol-rich extract

quantum satis

E 307

Alpha-tocopherol

quantum satis

E 308

Gamma-tocopherol

quantum satis

E 309

Delta-tocopherol

quantum satis

E 322

Lecithins

quantum satis

E 325

Sodium lactate

quantum satis

E 326

Potassium lactate

quantum satis

E 327

Calcium lactate

quantum satis

E 330

Citric acid

quantum satis

E 331

Sodium citrates

quantum satis

E 332

Potassium citrates

quantum satis

E 333

Calcium citrates

quantum satis

E 334

Tartaric acid (L(+)-)

quantum satis

E 335

Sodium tartrates

quantum satis

E 336

Potassium tartrates

quantum satis

E 337

Sodium potassium tartrate

quantum satis

E 350

Sodium malates

quantum satis

E 351

Potassium malate

quantum satis

E 352

Calcium malates

quantum satis

E 354

Calcium tartrate

quantum satis

E 380

Triammonium citrate

quantum satis

E 400

Alginic acid

quantum satis (1)

E 401

Sodium alginate

quantum satis (1)

E 402

Potassium alginate

quantum satis (1)

E 403

Ammonium alginate

quantum satis (1)

E 404

Calcium alginate

quantum satis (1)

E 406

Agar

quantum satis (1)

E 407

Carrageenan

quantum satis (1)

E 407a

Processed euchema seaweed

quantum satis (1)

E 410

Locust bean gum

quantum satis (1) (2)

E 412

Guar gum

quantum satis (1) (2)

E 413

Tragacanth

quantum satis (1)

E 414

Gum arabic (Acacia gum)

quantum satis (1)

E 415

Xanthan gum

quantum satis (1) (2)

E 417

Tara gum

quantum satis (1) (2)

E 418

Gellan gum

quantum satis (1)

E 422

Glycerol

quantum satis

▼M53

E 425

Konjac

(i)  Konjac gum

(ii)  Konjac glucomannane

10 g/kg, individually or in combination (1) (2) (3)

▼M2

E 440

Pectins

quantum satis (1)

E 460

Cellulose

quantum satis

E 461

Methyl cellulose

quantum satis

E 462

Ethyl cellulose

quantum satis

E 463

Hydroxypropyl cellulose

quantum satis

E 464

Hydroxypropyl methyl cellulose

quantum satis

E 465

Ethyl methyl cellulose

quantum satis

▼M35

E 466

Sodium carboxy methyl cellulose, Cellulose gum

quantum satis

▼M2

E 469

Enzymatically hydrolysed carboxy methyl cellulose

quantum satis

E 470a

Sodium, potassium and calcium salts of fatty acids

quantum satis

E 470b

Magnesium salts of fatty acids

quantum satis

E 471

Mono- and diglycerides of fatty acids

quantum satis

E 472a

Acetic acid esters of mono- and diglycerides of fatty acids

quantum satis

E 472b

Lactic acid esters of mono- and diglycerides of fatty acids

quantum satis

E 472c

Citric acid esters of mono- and diglycerides of fatty acids

quantum satis

E 472d

Tartaric acid esters of mono- and diglycerides of fatty acids

quantum satis

E 472e

Mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids

quantum satis

E 472f

Mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids

quantum satis

E 500

Sodium carbonates

quantum satis

E 501

Potassium carbonates

quantum satis

E 503

Ammonium carbonates

quantum satis

E 504

Magnesium carbonates

quantum satis

E 507

Hydrochloric acid

quantum satis

E 508

Potassium chloride

quantum satis

E 509

Calcium chloride

quantum satis

E 511

Magnesium chloride

quantum satis

E 513

Sulphuric acid

quantum satis

E 514

Sodium sulphates

quantum satis

E 515

Potassium sulphates

quantum satis

E 516

Calcium sulphate

quantum satis

E 524

Sodium hydroxide

quantum satis

E 525

Potassium hydroxide

quantum satis

E 526

Calcium hydroxide

quantum satis

E 527

Ammonium hydroxide

quantum satis

E 528

Magnesium hydroxide

quantum satis

E 529

Calcium oxide

quantum satis

E 530

Magnesium oxide

quantum satis

E 570

Fatty acids

quantum satis

E 574

Gluconic acid

quantum satis

E 575

glucono-delta-lactone

quantum satis

E 576

Sodium gluconate

quantum satis

E 577

Potassium gluconate

quantum satis

E 578

Calcium gluconate

quantum satis

E 640

Glycine and its sodium salt

quantum satis

E 920

L-cysteine

quantum satis

E 938

Argon

quantum satis

E 939

Helium

quantum satis

E 941

Nitrogen

quantum satis

E 942

Nitrous oxide

quantum satis

E 948

Oxygen

quantum satis

E 949

Hydrogen

quantum satis

E 1103

Invertase

quantum satis

E 1200

Polydextrose

quantum satis

E 1404

Oxidised starch

quantum satis

E 1410

Monostarch phosphate

quantum satis

E 1412

Distarch phosphate

quantum satis

E 1413

Phosphated distarch phosphate

quantum satis

E 1414

Acetylated distarch phosphate

quantum satis

E 1420

Acetylated starch

quantum satis

E 1422

Acetylated distarch adipate

quantum satis

E 1440

Hydroxy propyl starch

quantum satis

E 1442

Hydroxy propyl distarch phosphate

quantum satis

E 1450

Starch sodium octenyl succinate

quantum satis

E 1451

Acetylated oxidised starch

quantum satis

E 620

Glutamic acid

10 g/kg, individually or in combination, expressed as glutamic acid

E 621

Monosodium glutamate

E 622

Monopotassium glutamate

E 623

Calcium diglutamate

E 624

Monoammonium glutamate

E 625

Magnesium diglutamate

E 626

Guanylic acid

500 mg/kg, individually or in combination, expressed as guanylic acid

E 627

Disodium guanylate

E 628

Dipotassium guanylate

E 629

Calcium guanylate

E 630

Inosinic acid

E 631

Disodium inosinate

E 632

Dipotassium inosinate

E 633

Calcium inosinate

E 634

Calcium 5′-ribonucleotides

E 635

Disodium 5′-ribonucleotides

E 420

Sorbitols

Quantum satis (for purpose other than sweetening)

E 421

Mannitol

E 953

Isomalt

E 965

Maltitols

E 966

Lactitol

E 967

Xylitol

E 968

Erythritol

(1)   May not be used in jelly mini-cups.

(2)   May not be used to produce dehydrated foods intended to rehydrate on ingestion.

(3)   May not be used in jelly confectionery.

(4)   Period of application: From 6 February 2013.

(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

▼M6 —————

▼M2

E 120

Cochineal, Carminic acid, Carmines

E 122

Azorubine, Carmoisine

▼M6 —————

▼M2

E 129

Allura red AC

E 131

Patent Blue V

E 132

Indigotine, Indigo carmine

E 133

Brilliant Blue FCF

E 142

Green S

▼M35

E 151

Brilliant Black PN

▼M2

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 (1)

E451

Triphosphates

E 452

Polyphosphates

(1)   E 450 (ix) is not included



(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

▼M7

(s.1.) E 551 – 559: Silicon dioxide – silicates ( 7 )



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)

(s.2.) E 551 – 553: Silicon dioxide – silicates ( 8 )



E-number

Name

E 551

Silicon dioxide

E 552

Calcium silicate

E 553a

Magnesium silicate

E 553b

Talc

▼M2



(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

▼M65

01.9

Edible caseinates

▼M2

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

▼M42

08.

Meat

08.1

Fresh meat, excluding meat preparations as defined by Regulation (EC) No 853/2004

08.2

Meat preparations as defined by Regulation (EC) No 853/2004

08.3

Meat products

08.3.1

Non-heat-treated meat products

08.3.2

Heat-treated meat products

08.3.3

Casings and coatings and decorations for meat

08.3.4

Traditionally cured meat products with specific provisions concerning nitrites and nitrates

08.3.4.1

Traditional immersion cured products (Meat products cured by immersion in a curing solution containing nitrites and/or nitrates, salt and other components)

08.3.4.2

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)

08.3.4.3

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)

▼M2

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

▼M60

12.3

Vinegars and diluted acetic acid (diluted with water to 4-30 % by volume)

▼M2

12.4

Mustard

12.5

Soups and broths

12.6

Sauces

12.7

Salads and savoury based sandwich spreads

12.8

Yeast and yeast products

12.9

Protein products, excluding products covered in category 1.8

13.

Foods intended for particular nutritional uses as defined by Directive 2009/39/EC

13.1

Foods for infants and young children

13.1.1

Infant formulae as defined by Commission Directive 2006/141/EC (1)

13.1.2

Follow-on formulae as defined by Directive 2006/141/EC

13.1.3

Processed cereal-based foods and baby foods for infants and young children as defined by Commission Directive 2006/125/EC (2)

13.1.4

Other foods for young children

13.1.5

Dietary foods for infants and young children for special medical purposes as defined by Commission Directive 1999/21/EC (3) and special formulae for infants

13.1.5.1

Dietary foods for infants for special medical purposes and special formulae for infants

13.1.5.2

Dietary foods for babies and young children for special medical purposes as defined in Directive 1999/21/EC

13.2

Dietary foods for special medical purposes defined in Directive 1999/21/EC (excluding products from food category 13.1.5)

13.3

Dietary foods for weight control diets intended to replace total daily food intake or an individual meal (the whole or part of the total daily diet)

13.4

Foods suitable for people intolerant to gluten as defined by Commission Regulation (EC) No 41/2009 (4)

14.

Beverages

14.1

Non-alcoholic beverages

14.1.1

Water, including natural mineral water as defined in Directive 2009/54/EC and spring water and all other bottled or packed waters

14.1.2

Fruit juices as defined by Directive 2001/112/EC and vegetable juices

14.1.3

Fruit nectars as defined by Directive 2001/112/EC and vegetable nectars and similar products

14.1.4

Flavoured drinks

14.1.5

Coffee, tea, herbal and fruit infusions, chicory; tea, herbal and fruit infusions and chicory extracts; tea, plant, fruit and cereal preparations for infusions, as well as mixes and instant mixes of these products

14.1.5.1

Coffee, coffee extracts

14.1.5.2

Other

14.2

Alcoholic beverages, including alcohol-free and low-alcohol counterparts

14.2.1

Beer and malt beverages

14.2.2

Wine and other products defined by Regulation (EEC) No 1234/2007, and alcohol-free counterparts

14.2.3

Cider and perry

14.2.4

Fruit wine and made wine

14.2.5

Mead

14.2.6

Spirit drinks as defined in Regulation (EC) No 110/2008

14.2.7

Aromatised wine-based products as defined by Regulation (EEC) No 1601/91

14.2.7.1

Aromatised wines

14.2.7.2

Aromatised wine-based drinks

14.2.7.3

Aromatised wine-product cocktails

14.2.8

Other alcoholic drinks including mixtures of alcoholic drinks with non-alcoholic drinks and spirits with less than 15 % of alcohol

15.

Ready-to-eat savouries and snacks

15.1

Potato-, cereal-, flour- or starch-based snacks

15.2

Processed nuts

16.

Desserts excluding products covered in categories 1, 3 and 4

17.

Food supplements as defined in Directive 2002/46/EC of the European Parliament and of the Council (5) excluding food supplements for infants and young children

17.1

Food supplements supplied in a solid form including capsules and tablets and similar forms, excluding chewable forms

17.2

Food supplements supplied in a liquid form

17.3

Food supplements supplied in a syrup-type or chewable form

18.

Processed foods not covered by categories 1 to 17, excluding foods for infants and young children

(1)   OJ L 401, 30.12.2006, p. 1.

(2)   OJ L 339, 6.12.2006, p. 16.

(3)   OJ L 91, 7.4.1999, p. 29.

(4)   OJ L 16, 21.1.2009, p. 3.

(5)   OJ L 183, 12.7.2002, p. 51.

PART E

AUTHORISED FOOD ADDITIVES AND CONDITIONS OF USE IN FOOD CATEGORIES



Category number

E-number

Name

Maximum level (mg/l or mg/kg as appropriate)

Footnotes

Restrictions/exceptions

▼M61

0

Food additives permitted in all categories of foods excluding foods for infants and young children, except where specifically provided for

E 290

Carbon dioxide

quantum satis

 

may be used in foods for infants and young children

E 938

Argon

quantum satis

 

may be used in foods for infants and young children

E 939

Helium

quantum satis

 

may be used in foods for infants and young children

E 941

Nitrogen

quantum satis

 

may be used in foods for infants and young children

E 942

Nitrous oxide

quantum satis

 

may be used in foods for infants and young children

E 948

Oxygen

quantum satis

 

may be used in foods for infants and young children

E 949

Hydrogen

quantum satis

 

may be used in foods for infants and young children

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

▼M7

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

Period of application:

until 31 January 2014

▼M61

E 551-553

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

▼M7

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

Period of application:

until 31 January 2014

▼M61

E 551-553

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

▼M2

(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

 

 

 

▼M7

Group II

Colours at quantum satis

quantum satis

 

Period of application:

until 31 July 2014

Group II

Colours at quantum satis

quantum satis

(74)

Period of application:

from 1 August 2014

Group III

Colours with combined maximum limit

150

 

Period of application:

until 31 July 2014

Group III

Colours with combined maximum limit

150

(74)

Period of application:

from 1 August 2014

▼M2

Group IV

Polyols

quantum satis

 

only energy-reduced products or with no added sugar

▼M6

E 104

Quinoline Yellow

10

(61)

 

E 110

Sunset Yellow FCF/Orange Yellow S

5

(61)

 

E 124

Ponceau 4R, Cochineal Red A

5

(61)

 

▼M2

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

▼M5

E 960

Steviol glycosides

100

(60)

only energy-reduced products or with no added sugar

▼M2

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

▼M39

E 969

Advantame

10

 

only energy-reduced products or with no added sugar

▼M2

(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

▼M5

(60):  Expressed as steviol equivalents

▼M6

(61):  The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III

▼M7

(74):  Maximum limit for aluminium coming from all aluminium lakes 15 mg/kg. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013

▼M2

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

 

 

▼M35

E 466

Sodium carboxy methyl cellulose, Cellulose gum

quantum satis

 

 

▼M2

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

 

 

▼M35

E 466

Sodium carboxy methyl cellulose, Cellulose gum

quantum satis

 

 

▼M2

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

▼M6

E 104

Quinoline Yellow

10

(61)

Only flavoured creams

E 110

Sunset Yellow FCF/Orange Yellow S

5

(61)

Only flavoured creams

E 124

Ponceau 4R, Cochineal Red A

5

(61)

Only flavoured creams

▼M2

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

▼M6

(61):  The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III

▼M2

01.7

Cheese and cheese products

01.7.1

Unripened cheese excluding products falling in category 16

▼M23

Group I

Additives

 

 

except mozzarella

▼M2

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

 

 

▼M49

E 120

Cochineal, Carminic acid, Carmines

125

(83)

only red marbled cheese and red pesto cheese

▼M2

E 140

Chlorophylls, Chlorophyllins

quantum satis

 

only sage Derby cheese

▼M49

E 141

Copper complexes of chlorophylls and chlorophyllins

quantum satis

 

only sage Derby cheese, green and red pesto cheese, wasabi cheese and green marbled herb cheese

▼M2

E 153

Vegetable carbon

quantum satis

 

only morbier cheese

E 160a

Carotenes

quantum satis

 

only ripened orange, yellow and broken-white cheese

▼M49

E 160b

Annatto, Bixin, Norbixin

15

 

only ripened orange, yellow and broken-white cheese and red and green pesto cheese

▼M2

E 160b

Annatto, Bixin, Norbixin

50

 

only red Leicester cheese

E 160b

Annatto, Bixin, Norbixin

35

 

only Mimolette cheese

▼M49

E 160c

Paprika extract, capsanthin, capsorubin

quantum satis

 

only ripened orange, yellow and broken-white cheese and red pesto cheese

▼M2

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)

 

▼M53

E 235

Natamycin

1 mg/dm2 surface (not present at a depth of 5 mm)

 

only for the external treatment of uncut hard, semi-hard and semi-soft cheese

▼M2

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

 

 

▼M7

E 551-559

Silicon dioxide – silicates

10 000

(1)

only sliced or grated cheese hard and semi-hard cheese

Period of application:

until 31 January 2014

E 551-553

Silicon dioxide – silicates

10 000

(1)

only sliced or grated cheese hard and semi-hard cheese

Period of application:

from 1 February 2014

▼M2

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

▼M53 —————

▼M2

(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

▼M44

(83):  Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 3,2 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013

▼M2

01.7.3

Edible cheese rind

Group II

Colours at quantum satis

quantum satis

 

 

▼M7

Group III

Colours with combined maximum limit

quantum satis

 

Period of application:

until 31 July 2014

Group III

Colours with combined maximum limit

quantum satis

(67)

Period of application:

from 1 August 2014

▼M6

E 104

Quinoline Yellow

10

(62)

 

▼M2

E 160d

Lycopene

30

 

 

▼M7

E 180

Litholrubine BK

quantum satis

 

Period of application:

until 31 July 2014

E 180

Litholrubine BK

quantum satis

(67)

Period of application:

from 1 August 2014

▼M2

E 160b

Annatto, Bixin, Norbixin

20

 

 

▼M6

(62):  The total quantity of E 104 and the colours in Group III shall not exceed the maximum listed for Group III

▼M53

(67):  Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines and E 180 litholrubine BK 10 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of this Regulation, that limit shall apply from 1 February 2013

▼M2

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

▼M6 —————

▼M7

E 120

Cochineal, Carminic acid, Carmines

100

(33)

only flavoured processed cheese

Period of application:

until 31 July 2014

E 120

Cochineal, Carminic acid, Carmines

100

(33) (66)

only flavoured processed cheese

Period of application:

from 1 August 2014

▼M2

E 122

Azorubine, Carmoisine

100

(33)

only flavoured processed cheese

▼M6 —————

▼M2

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

 

 

▼M7

E 551-559

Silicon dioxide – silicates

10 000

(1)

Period of application:

until 31 January 2014

E 551-553

Silicon dioxide – silicates

10 000

(1)

Period of application:

from 1 February 2014

▼M2

(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

▼M6

(33):  Maximum individually or for the combination of E 100, E 102, E 120, E 122, E 160e and E 161b

▼M53

(66):  Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of this Regulation, that limit shall apply from 1 February 2013

▼M2

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

▼M53

E 235

Natamycin

1 mg/dm2 surface (not present at a depth of 5 mm)

 

only for the external treatment of uncut hard, semi-hard and semi-soft products

▼M2

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

▼M7

E 551-559

Silicon dioxide, calcium silicate, magnesium silicate, talc

10 000

(1)

only sliced or grated hard and semi-hard products

Period of application:

until 31 January 2014

E 551-553

Silicon dioxide – silicates

10 000

(1)

only sliced or grated hard and semi-hard products

Period of application:

from 1 February 2014

▼M2

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

▼M7

E 551-559

Silicon dioxide – silicates

10 000

(1)

only sliced or grated cheese analogues and processed cheese analogue;beverage whiteners

Period of application:

Until 31 January 2014

E 551-553

Silicon dioxide – silicates

10 000

(1)

only sliced or grated cheese analogues and processed cheese analogue; beverage whiteners

Period of application:

from 1 February 2014

▼M2

(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

▼M65

01.9

Edible caseinates

E 170

Calcium carbonate

quantum satis

 

 

E 331

Sodium citrates

quantum satis

 

 

E 332

Potassium citrates

quantum satis

 

 

E 333

Calcium citrates

quantum satis

 

 

E 380

Triammonium citrate

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 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

 

 

▼M2

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

▼M53

E 270

Lactic acid

quantum satis

 

only for cooking and/or frying purposes or for the preparation of gravy, except virgin oils and olive oils

E 300

Ascorbic acid

quantum satis

 

only for cooking and/or frying purposes or for the preparation of gravy, except virgin oils and olive oils

▼M2

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

▼M53

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, except virgin oils and olive oils

▼M2

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

▼M59

E 392

Extracts of rosemary

100

(41) (46)

only spreadable fats with a fat content less than 80 %

▼M2

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)

 

▼M7

E 551-559

Silicon dioxide – silicates

30 000

(1)

only tin greasing products

Period of application:

until 31 January 2014

E 551-553

Silicon dioxide – silicates

30 000

(1)

only tin greasing products

Period of application:

from 1 February 2014

▼M2

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

▼M59

(41):  Expressed on fat basis

(46):  As the sum of carnosol and carnosic acid

▼M2

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

▼M7

E 551-559

Silicon dioxide – silicates

30 000

(1)

only tin greasing products

Period of application:

Until 31 January 2014

E 551-553

Silicon dioxide – silicates

30 000

(1)

only tin greasing products

Period of application:

from 1 February 2014

▼M2

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

 

 

 

▼M7

Group II

Colours at quantum satis

quantum satis

 

Period of application:

until 31 July 2014

Group II

Colours at quantum satis

quantum satis

(75)

Period of application:

from 1 August 2014

▼M2

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

▼M5

E 960

Steviol glycosides

200

(60)

only energy-reduced or with no added sugar

▼M2

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

▼M14

E 964

Polyglycitol syrup

200 000

 

only energy-reduced or with no added sugar

Period of application:

From 29 November 2012

▼M39

E 969

Advantame

10

 

only energy-reduced or with no added sugar

▼M2

(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

▼M6

(25):  The quantities of each of the colours E 122 and E 155 may not exceed 50 mg/kg or mg/l

▼M2

(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

▼M5

(60):  Expressed as steviol equivalents

▼M7

(75):  Maximum limit for aluminium coming from all aluminium lakes 30 mg/kg. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013

▼M2

04

Fruit and vegetables

04.1

Unprocessed fruit and vegetables

04.1.1

Entire fresh fruit and vegetables

▼M25

E 172

Iron oxides and hydroxides

6

 

only as a contrast enhancer for marking citrus fruit, melons and pomegranates in order to:

— repeat all or some of the mandatory information particulars required by the Union legislation and/or national law,

— and/or

— provide on a voluntary basis brand name, production method, PLU-code, QR-code and/or barcode

Period of application:

From 24 June 2013.

▼M2

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

▼M25

E 464

Hydroxypropyl methyl cellulose

10

 

only for citrus fruit, melons and pomegranates in order to:

— repeat all or some of the mandatory information particulars required by the Union legislation and/or national law,

— and/or

— provide on a voluntary basis brand name, production method, PLU-code, QR-code and/or barcode

Period of application:

From 24 June 2013.

▼M2

E 473-474

Sucrose esters of fatty acids — sucroglycerides

quantum satis

(1)

only fresh fruits, surface treatment

▼M16

E 901

Beeswax, white and yellow

quantum satis

 

only for the surface treatment of fruit: citrus fruit, melons, apples, pears, peaches, pineapples, bananas, mangoes, avocados and pomegranates and as glazing agent on nuts

Period of application as regards bananas, mangoes, avocados and pomegranates:

From 25 December 2012

▼M2

E 902

Candelilla wax

quantum satis

 

only surface treatment of citrus fruit, melons, apples, pears, peaches and pineapples and glazing agent on nuts

▼M16

E 903

Carnauba wax

200

 

only for the surface treatment of fruit: citrus fruit, melons, apples, pears, peaches, pineapples, pomegranates, mangoes, avocados and papayas and as glazing agent on nuts

Period of application as regards pomegranates, mangoes, avocados and papayas:

From 25 December 2012.

E 904

Shellac

quantum satis

 

only for the surface treatment of fruit: citrus fruit, melons, apples, pears, peaches, pineapples, pomegranates, mangoes, avocados and papayas and as glazing agent on nuts

Period of application as regards pomegranates, mangoes, avocados and papayas:

From 25 December 2012.

E 905

Microcrystalline wax

quantum satis

 

only for the surface treatment of fruit: melons, papayas, mangoes, avocados and pineapples

Period of application pineapples:

From 25 December 2012

▼M45 —————

▼M2

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

▼M23

E 300

Ascorbic acid

quantum satis

 

only prepacked refrigerated unprocessed fruit and vegetables ready for consumption and prepacked unprocessed and peeled potatoes

E 301

Sodium ascorbate

quantum satis

 

only prepacked refrigerated unprocessed fruit and vegetables ready for consumption and prepacked unprocessed and peeled potatoes

E 302

Calcium ascorbate

quantum satis

 

only prepacked refrigerated unprocessed fruit and vegetables ready for consumption and prepacked unprocessed and peeled potatoes

E 330

Citric acid

quantum satis

 

only prepacked refrigerated unprocessed fruit and vegetables ready for consumption and prepacked unprocessed and peeled potatoes

E 331

Sodium citrates

quantum satis

 

only prepacked refrigerated unprocessed fruit and vegetables ready for consumption and prepacked unprocessed and peeled potatoes

E 332

Potassium citrates

quantum satis

 

only prepacked refrigerated unprocessed fruit and vegetables ready for consumption and prepacked unprocessed and peeled potatoes

E 333

Calcium citrates

quantum satis

 

only prepacked refrigerated unprocessed fruit and vegetables ready for consumption and prepacked unprocessed and peeled potatoes

▼M46

E 401

Sodium alginate

2 400

(82)

only prepacked refrigerated unprocessed fruit and vegetables ready for consumption, to be sold to the final consumer

▼M2

(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

▼M46

(82):  May only be used in combination with E 302 as glazing agents and with a maximum level of 800 mg/kg of E 302 in the final food.

▼M2

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

▼M6 —————

▼M2

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

▼M6

(34):  Maximum individually or for the combination of E 120, E 122, E 129, E 131 and E 133

▼M2

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

▼M6 —————

▼M2

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

▼M5

E 960

Steviol glycosides

100

(60)

only sweet-sour preserves of fruit and vegetables

▼M2

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

▼M39

E 969

Advantame

3

 

only sweet-sour preserves of fruit and vegetables

▼M2

(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

▼M6

(34):  Maximum individually or for the combination of E 120, E 122, E 129, E 131 and E 133

▼M2

(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

▼M5

(60):  Expressed as steviol equivalents

▼M2

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

▼M6 —————

▼M2

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

▼M53

E 220-228

Sulphur dioxide — sulphites

50

(3)

only white vegetables, including pulses and processed mushrooms

▼M2

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

 

 

▼M20

E 261

Potassium acetates

quantum satis

 

Period of application:

From 6 February 2013

▼M2

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