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Document 02008R1333-20240423
Regulation (EC) No 1333/2008 of the European Parliament and of the Council of 16 December 2008 on food additives (Text with EEA relevance)Text with EEA relevance
Consolidated text: Regulation (EC) No 1333/2008 of the European Parliament and of the Council of 16 December 2008 on food additives (Text with EEA relevance)Text with EEA relevance
Regulation (EC) No 1333/2008 of the European Parliament and of the Council of 16 December 2008 on food additives (Text with EEA relevance)Text with EEA relevance
02008R1333 — EN — 23.04.2024 — 056.001
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 (OJ L 354 31.12.2008, p. 16) |
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Corrected by:
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Corrigendum, OJ L 90138, 28.11.2023, p. 1 ((EU) 2023/21082023/2108) |
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:
Community lists of approved food additives as set out in Annexes II and III;
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 );
rules on the labelling of food additives sold as such.
Article 2
Scope
This Regulation shall not apply to the following substances unless they are used as food additives:
processing aids;
substances used for the protection of plants and plant products in accordance with Community rules relating to plant health;
substances added to foods as nutrients;
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 );
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].
This Regulation shall apply without prejudice to any specific Community rules concerning the use of food additives:
in specific foods;
for purposes other than those covered by this Regulation.
Article 3
Definitions
For the purposes of this Regulation the following definitions shall also apply:
‘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:
monosaccharides, disaccharides or oligosaccharides and foods containing these substances used for their sweetening properties;
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;
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;
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);
chewing gum bases;
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;
ammonium chloride;
blood plasma, edible gelatin, protein hydrolysates and their salts, milk protein and gluten;
amino acids and their salts other than glutamic acid, glycine, cysteine and cystine and their salts having no technological function;
caseinates and casein;
inulin;
‘processing aid’ shall mean any substance which:
is not consumed as a food by itself;
is intentionally used in the processing of raw materials, foods or their ingredients, to fulfil a certain technological purpose during treatment or processing; and
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;
‘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;
‘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;
‘food with no added sugars’ shall mean a food without the following:
any added monosaccharides or disaccharides;
any added food containing monosaccharides or disaccharides which is used for its sweetening properties;
‘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;
‘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;
‘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
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
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:
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;
there is a reasonable technological need that cannot be achieved by other economically and technologically practicable means; and
its use does not mislead the consumer.
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:
preserving the nutritional quality of the food;
providing necessary ingredients or constituents for foods manufactured for groups of consumers with special dietary needs;
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;
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.
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:
the food does not constitute a significant component of a normal diet; or
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:
replacing sugars for the production of energy-reduced food, non-cariogenic food or food with no added sugars; or
replacing sugars where this permits an increase in the shelf-life of the food; or
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:
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;
making food more visually appealing;
giving colour to food otherwise colourless.
Article 9
Functional classes of food additives
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.
Article 10
The content of the Community lists of food additives
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:
the Community list in Annex II to this Regulation; and/or
the Community list in Annex III to this Regulation.
The entry for a food additive in the Community lists in Annexes II and III shall specify:
the name of the food additive and its E number;
the foods to which the food additive may be added;
the conditions under which the food additive may be used;
if appropriate, whether there are any restrictions on the sale of the food additive directly to the final consumer.
Article 11
Levels of use of food additives
When establishing the conditions of use referred to in Article 10(2)(c):
the level of use shall be set at the lowest level necessary to achieve the desired effect;
the levels shall take into account:
any acceptable daily intake, or equivalent assessment, established for the food additive and the probable daily intake of it from all sources;
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.
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
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
The presence of a food additive shall be permitted:
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;
in a food to which a food additive, food enzyme or food flavouring has been added, where the food additive:
is permitted in the food additive, food enzyme or food flavouring in accordance with this Regulation; and
has been carried over to the food via the food additive, food enzyme or food flavouring; and
has no technological function in the final food;
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.
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 particular food belongs to a category of food referred to in Annex II; or
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
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
Article 22
General labelling requirements for food additives not intended for sale to the final consumer
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:
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;
the statement ‘for food’ or the statement ‘restricted use in food’ or a more specific reference to its intended food use;
if necessary, the special conditions of storage and/or use;
a mark identifying the batch or lot;
instructions for use, if the omission thereof would preclude appropriate use of the food additive;
the name or business name and address of the manufacturer, packager or seller;
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;
the net quantity;
the date of minimum durability or use-by-date;
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.
Article 23
Labelling of food additives intended for sale to the final consumer
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:
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;
the statement ‘for food’ or the statement ‘restricted use in food’ or a more specific reference to its intended food use.
The labelling of a table-top sweetener containing polyols and/or aspartame and/or aspartame-acesulfame salt shall bear the following warnings:
polyols: ‘excessive consumption may induce laxative effects’;
aspartame/aspartame-acesulfame salt: ‘contains a source of phenylalanine’.
Article 24
Labelling requirement for foods containing certain food colours
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
Article 27
Monitoring of food additive intake
Article 28
Committee
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.
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
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.
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.
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.
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
Article 33
Repeals
The following acts shall be repealed:
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;
Directive 65/66/EEC;
Directive 78/663/EEC;
Directive 78/664/EEC;
Directive 81/712/EEC;
Directive 89/107/EEC;
Directive 94/35/EC;
Directive 94/36/EC;
Directive 95/2/EC;
Decision No 292/97/EC;
Decision 2002/247/EC.
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:
Article 2(1), (2) and (4) of Directive 94/35/EC and the Annex thereto;
Article 2(1) to (6), (8), (9) and (10) of Directive 94/36/EC and Annexes I to V thereto;
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
‘sweeteners’ are substances used to impart a sweet taste to foods or in table-top sweeteners;
‘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;
‘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;
‘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;
‘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;
‘acids’ are substances which increase the acidity of a foodstuff and/or impart a sour taste to it;
‘acidity regulators’ are substances which alter or control the acidity or alkalinity of a foodstuff;
‘anti-caking agents’ are substances which reduce the tendency of individual particles of a foodstuff to adhere to one another;
‘anti-foaming agents’ are substances which prevent or reduce foaming;
‘bulking agents’ are substances which contribute to the volume of a foodstuff without contributing significantly to its available energy value;
‘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;
‘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;
‘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;
‘flavour enhancers’ are substances which enhance the existing taste and/or odour of a foodstuff;
‘foaming agents’ are substances which make it possible to form a homogenous dispersion of a gaseous phase in a liquid or solid foodstuff;
‘gelling agents’ are substances which give a foodstuff texture through formation of a gel;
‘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;
‘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;
‘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;
‘packaging gases’ are gases other than air, introduced into a container before, during or after the placing of a foodstuff in that container;
‘propellants’ are gases other than air which expel a foodstuff from a container;
‘raising agents’ are substances or combinations of substances which liberate gas and thereby increase the volume of a dough or a batter;
‘sequestrants’ are substances which form chemical complexes with metallic ions;
‘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 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;
‘thickeners’ are substances which increase the viscosity of a foodstuff;
‘flour treatment agents’ are substances, other than emulsifiers, which are added to flour or dough to improve its baking quality;
‘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.
ANNEX II
Union list of food additives approved for use in foods and conditions of use
PART A
1. Introduction
This Union list includes:
2. General provisions on listed food additives and conditions of use
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.
2. Additives may only be used in the foods and under the conditions set out in Part E of this Annex.
3. In Part E of this Annex, foods are listed on the basis of food categories set out in Part D of this Annex and additives are grouped on the basis of definitions set out in Part C of this Annex.
4. Aluminium lakes prepared from 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.
5. The colours E 123, E 127, E 160b(i), E 160b(ii), E 161g, E 171, E 173 and E 180 and mixtures thereof may not be sold directly to the consumer.
6. The substances listed under numbers E 407, E 407a and E 440 may be standardised with sugars, on condition that this is stated in addition to the number and designation.
7. When labelled ‘for food use’, nitrite may be sold only in a mixture with salt or a salt substitute.
8. The carry over principle set out in Article 18(1)(a) of Regulation (EC) No 1333/2008, shall not apply to foods listed in Table 1, as regards food additives in general, and in Table 2, as regards food colours.
Table 1
Foods in which the presence of an additive may not be permitted by virtue of the carry over principle set out in Article 18(1)(a) of Regulation (EC) No 1333/2008
|
1 |
Unprocessed foods as defined in Article 3 of Regulation (EC) No 1333/2008, excluding meat preparations as defined by Regulation (EC) No 853/2004 |
|
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) |
|
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 |
|
(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.
►M61
(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 Regulation (EU) No 1308/2013 of the European Parliament and of the Council (5), as listed in its Annex VII part II |
|
27 |
Spirit drinks defined in Annex I, categories 1-14 of Regulation (EU) 2019/787 of the European Parliament and of the Council (6), spirit (preceded by the name of the fruit, berries or nuts) obtained by maceration and distillation and London gin (Annex I, categories 16 and 22 of that Regulation, respectively) Sambuca, Maraschino, Marrasquino or Maraskino and Mistrà as defined in Annex I, categories 36, 37 and 41 of Regulation (EU) 2019/787, respectively |
|
28 |
Sangria, Clarea and Zurra as mentioned in Regulation (EU) No 251/2014 of the European Parliament and of the Council (7) |
|
29 |
Wine vinegar covered by Regulation (EU) No 1308/2013, as listed in its Annex VII part II |
|
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 347, 20.12.2013, p. 671.
(6)
OJ L 130, 17.5.2019, p. 1.
(7)
OJ L 84, 20.3.2014, p. 14. |
|
Table 3
Colours which may be used in the form of lakes
|
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 |
Carminic acid, Carmine |
|
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 |
|
E 151 |
Brilliant Black PN |
|
E 155 |
Brown HT |
|
E 163 |
Anthocyanins |
|
E 180 |
Litholrubine BK |
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 |
Carminic acid, Carmine |
|
E 122 |
Azorubine, Carmoisine |
|
E 123 |
Amaranth |
|
E 124 |
Ponceau 4R, Cochineal Red A |
|
E 127 |
Erythrosine |
|
E 129 |
Allura Red AC |
|
E 131 |
Patent Blue V |
|
E 132 |
Indigotine, Indigo carmine |
|
E 133 |
Brilliant Blue FCF |
|
E 140 |
Chlorophylls and chlorophyllins |
|
E 141 |
Copper complexes of chlorophylls, chlorophyllins |
|
E 142 |
Green S |
|
E 150a |
Plain caramel (1) |
|
E 150b |
Caustic sulphite caramel |
|
E 150c |
Ammonia caramel |
|
E 150d |
Sulphite ammonia caramel |
|
E 151 |
Brilliant Black PN |
|
E 153 |
Vegetable carbon |
|
E 155 |
Brown HT |
|
E 160a |
Carotenes |
|
E 160b(i) |
Annatto bixin |
|
E 160b(ii) |
Annatto 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 (*2) |
|
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 |
|
E 960a |
Steviol glycosides from Stevia |
|
E 960c |
Enzymatically produced steviol glycosides |
|
E 960d |
Glucosylated steviol glycosides |
|
E 961 |
Neotame |
|
E 962 |
Salt of aspartame-acesulfame |
|
E 964 |
Polyglycitol syrup |
|
E 965 |
Maltitols |
|
E 966 |
Lactitol |
|
E 967 |
Xylitol |
|
E 968 |
Erythritol |
|
E 969 |
Advantame |
3. Additives other than colours and sweeteners
|
E-number |
Name |
|
E 170 |
Calcium carbonate |
|
E 172 |
Iron oxides and hydroxides |
|
E 200 |
Sorbic acid |
|
E 202 |
Potassium sorbate |
|
▼M76 ————— |
|
|
E 210 |
Benzoic acid (1) |
|
E 211 |
Sodium benzoate (1) |
|
E 212 |
Potassium benzoate (1) |
|
E 213 |
Calcium benzoate (1) |
|
E 214 |
Ethyl-p-hydroxybenzoate |
|
E 215 |
Sodium ethyl p-hydroxybenzoate |
|
E 218 |
Methyl p-hydroxybenzoate |
|
E 219 |
Sodium methyl p-hydroxybenzoate |
|
E 220 |
Sulphur dioxide |
|
E 221 |
Sodium sulphite |
|
E 222 |
Sodium hydrogen sulphite |
|
E 223 |
Sodium metabisulphite |
|
E 224 |
Potassium metabisulphite |
|
E 226 |
Calcium sulphite |
|
E 227 |
Calcium hydrogen sulphite |
|
E 228 |
Potassium hydrogen sulphite |
|
E 234 |
Nisin |
|
E 235 |
Natamycin |
|
E 239 |
Hexamethylene tetramine |
|
E 242 |
Dimethyl dicarbonate |
|
E 243 |
Ethyl lauroyl arginate |
|
E 246 |
Glycolipids |
|
E 249 |
Potassium nitrite |
|
E 250 |
Sodium nitrite |
|
E 251 |
Sodium nitrate |
|
E 252 |
Potassium nitrate |
|
E 260 |
Acetic acid |
|
E 261 |
Potassium acetates (4) |
|
E 262 |
Sodium acetates |
|
E 263 |
Calcium acetate |
|
E 267 |
Buffered vinegar |
|
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 |
|
▼M82 ————— |
|
|
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 322a |
Oat lecithin |
|
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 345(i) |
Trimagnesium dicitrate |
|
E 350 |
Sodium malates |
|
E 351 |
Potassium malate |
|
E 352 |
Calcium malates |
|
E 353 |
Metatartaric acid |
|
E 354 |
Calcium tartrate |
|
E 355 |
Adipic acid |
|
E 356 |
Sodium adipate |
|
E 357 |
Potassium adipate |
|
E 363 |
Succinic acid |
|
E 380 |
Triammonium citrate |
|
E 385 |
Calcium disodium ethylene diamine tetra-acetate (Calcium disodium EDTA) |
|
E 392 |
Extracts of rosemary |
|
E 400 |
Alginic acid |
|
E 401 |
Sodium alginate |
|
E 402 |
Potassium alginate |
|
E 403 |
Ammonium alginate |
|
E 404 |
Calcium alginate |
|
E 405 |
Propane-1, 2-diol alginate |
|
E 406 |
Agar |
|
E 407a |
Processed euchema seaweed |
|
E 407 |
Carrageenan |
|
E 410 |
Locust bean gum |
|
E 412 |
Guar gum |
|
E 413 |
Tragacanth |
|
E 414 |
Gum arabic (acacia gum) |
|
E 415 |
Xanthan gum |
|
E 416 |
Karaya gum |
|
E 417 |
Tara gum |
|
E 418 |
Gellan gum |
|
E 422 |
Glycerol |
|
E 423 |
Octenyl succinic acid modified gum arabic |
|
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 456 |
Potassium polyaspartate |
|
E 459 |
Beta-cyclodextrin |
|
E 460 |
Cellulose |
|
E 461 |
Methyl cellulose |
|
E 462 |
Ethyl cellulose |
|
E 463 |
Hydroxypropyl cellulose |
|
E 463a |
Low-substituted hydroxypropyl cellulose (L-HPC) |
|
E 464 |
Hydroxypropyl methyl cellulose |
|
E 465 |
Ethyl methyl cellulose |
|
E 466 |
Sodium carboxy methyl cellulose, Cellulose gum |
|
E 468 |
Cross-linked sodium carboxy methyl cellulose, cross linked cellulose gum |
|
E 469 |
Enzymatically hydrolysed carboxy methyl cellulose, Enzymatically hydrolysed cellulose gum |
|
E 470a |
Sodium, potassium and calcium salts of fatty acids |
|
E 470b |
Magnesium salts of fatty acids |
|
E 471 |
Mono-and diglycerides of fatty acids |
|
E 472a |
Acetic acid esters of mono- and diglycerides of fatty acids |
|
E 472b |
Lactic acid esters of mono- and diglycerides of fatty acids |
|
E 472c |
Citric acid esters of mono- and diglycerides of fatty acids |
|
E 472d |
Tartaric acid esters of mono- and diglycerides of fatty acids |
|
E 472e |
Mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids |
|
E 472f |
Mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids |
|
E 473 |
Sucrose esters of fatty acids |
|
E 474 |
Sucroglycerides |
|
E 475 |
Polyglycerol esters of fatty acids |
|
E 476 |
Polyglycerol polyricinoleate |
|
E 477 |
Propane-1,2-diol esters of fatty acids |
|
E 479b |
Thermally oxidised soya bean oil interacted with mono- and diglycerides of fatty acids |
|
E 481 |
Sodium stearoyl-2-lactylate |
|
E 482 |
Calcium stearoyl-2-lactylate |
|
▼M109 ————— |
|
|
E 491 |
Sorbitan monostearate |
|
E 492 |
Sorbitan tristearate |
|
E 493 |
Sorbitan monolaurate |
|
E 494 |
Sorbitan monooleate |
|
E 495 |
Sorbitan monopalmitate |
|
E 499 |
Stigmasterol-rich plant sterols |
|
E 500 |
Sodium carbonates |
|
E 501 |
Potassium carbonates |
|
E 503 |
Ammonium carbonates |
|
E 504 |
Magnesium carbonates |
|
E 507 |
Hydrochloric acid |
|
E 508 |
Potassium chloride |
|
E 509 |
Calcium chloride |
|
E 511 |
Magnesium chloride |
|
E 512 |
Stannous chloride |
|
E 513 |
Sulphuric acid |
|
E 514 |
Sodium sulphates |
|
E 515 |
Potassium sulphates |
|
E 516 |
Calcium sulphate |
|
E 517 |
Ammonium sulphate |
|
E 520 |
Aluminium sulphate |
|
E 521 |
Aluminium sodium sulphate |
|
E 522 |
Aluminium potassium sulphate |
|
E 523 |
Aluminium ammonium sulphate |
|
E 524 |
Sodium hydroxide |
|
E 525 |
Potassium hydroxide |
|
E 526 |
Calcium hydroxide |
|
E 527 |
Ammonium hydroxide |
|
E 528 |
Magnesium hydroxide |
|
E 529 |
Calcium oxide |
|
E 530 |
Magnesium oxide |
|
E 534 |
Iron tartrate |
|
E 535 |
Sodium ferrocyanide |
|
E 536 |
Potassium ferrocyanide |
|
E 538 |
Calcium ferrocyanide |
|
E 541 |
Sodium aluminium phosphate acidic |
|
E 551 |
Silicon dioxide |
|
E 552 |
Calcium silicate |
|
E 553a |
Magnesium silicate |
|
E 553b |
Talc |
|
E 554 |
Sodium aluminium silicate |
|
E 555 |
Potassium aluminium silicate |
|
E 556 |
Calcium aluminium silicate (2) |
|
E 558 |
Bentonite (3) |
|
E 559 |
Aluminium silicate (Kaolin) (2) |
|
E 570 |
Fatty acids |
|
E 574 |
Gluconic acid |
|
E 575 |
Glucono-delta-lactone |
|
E 576 |
Sodium gluconate |
|
E 577 |
Potassium gluconate |
|
E 578 |
Calcium gluconate |
|
E 579 |
Ferrous gluconate |
|
E 585 |
Ferrous lactate |
|
E 586 |
4-Hexylresorcinol |
|
E 620 |
Glutamic acid |
|
E 621 |
Monosodium glutamate |
|
E 622 |
Monopotassium glutamate |
|
E 623 |
Calcium diglutamate |
|
E 624 |
Monoammonium glutamate |
|
E 625 |
Magnesium diglutamate |
|
E 626 |
Guanylic acid |
|
E 627 |
Disodium guanylate |
|
E 628 |
Dipotassium guanylate |
|
E 629 |
Calcium guanylate |
|
E 630 |
Inosinic acid |
|
E 631 |
Disodium inosinate |
|
E 632 |
Dipotassium inosinate |
|
E 633 |
Calcium inosinate |
|
E 634 |
Calcium 5′-ribonucleotides |
|
E 635 |
Disodium 5′-ribonucleotides |
|
E 640 |
Glycine and its sodium salt |
|
E 641 |
L-leucine |
|
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 ————— |
|
|
E 914 |
Oxidised polyethylene wax |
|
E 920 |
L-cysteine |
|
E 927b |
Carbamide |
|
E 938 |
Argon |
|
E 939 |
Helium |
|
E 941 |
Nitrogen |
|
E 942 |
Nitrous oxide |
|
E 943a |
Butane |
|
E 943b |
Isobutane |
|
E 944 |
Propane |
|
E 948 |
Oxygen |
|
E 949 |
Hydrogen |
|
E 999 |
Quillaia extract |
|
E 1103 |
Invertase |
|
E 1105 |
Lysozyme |
|
E 1200 |
Polydextrose |
|
E 1201 |
Polyvinylpyrrolidone |
|
E 1202 |
Polyvinylpolypyrrolidone |
|
E 1203 |
Polyvinyl alcohol (PVA) |
|
E 1204 |
Pullulan |
|
E 1205 |
Basic methacrylate copolymer |
|
E 1206 |
Neutral methacrylate copolymer |
|
E 1207 |
Anionic methacrylate copolymer |
|
E 1208 |
Polyvinylpyrrolidone-vinyl acetate copolymer |
|
E 1209 |
Polyvinyl alcohol-polyethylene glycol-graft-co-polymer |
|
E 1210 |
Carbomer |
|
E 1404 |
Oxidised starch |
|
E 1410 |
Monostarch phosphate |
|
E 1412 |
Distarch phosphate |
|
E 1413 |
Phosphated distarch phosphate |
|
E 1414 |
Acetylated distarch phosphate |
|
E 1420 |
Acetylated starch |
|
E 1422 |
Acetylated distarch adipate |
|
E 1440 |
Hydroxy propyl starch |
|
E 1442 |
Hydroxy propyl distarch phosphate |
|
E 1450 |
Starch sodium octenyl succinate |
|
E 1451 |
Acetylated oxidised starch |
|
E 1452 |
Starch aluminium octenyl succinate |
|
E 1505 |
Triethyl citrate |
|
E 1517 |
Glyceryl diacetate (diacetin) |
|
E 1518 |
Glyceryl triacetate (triacetin) |
|
E 1519 |
Benzyl alcohol |
|
E 1520 |
Propane-1, 2-diol (propylene glycol) |
|
E 1521 |
Polyethylene glycol |
|
(1)
Benzoic acid may be present in certain fermented products resulting from the fermentation process following good manufacturing practice. |
|
PART C
DEFINITIONS OF GROUPS OF ADDITIVES
(1) Group I
|
E-number |
Name |
Specific maximum level |
|
E 170 |
Calcium carbonate |
quantum satis |
|
E 260 |
Acetic acid |
quantum satis |
|
E 261 |
Potassium acetates (4) |
quantum satis |
|
E 262 |
Sodium acetates |
quantum satis |
|
E 263 |
Calcium acetate |
quantum satis |
|
E 267 |
Buffered vinegar |
quantum satis |
|
E 270 |
Lactic acid |
quantum satis |
|
E 290 |
Carbon dioxide |
quantum satis |
|
E 296 |
Malic acid |
quantum satis |
|
E 300 |
Ascorbic acid |
quantum satis |
|
E 301 |
Sodium ascorbate |
quantum satis |
|
E 302 |
Calcium ascorbate |
quantum satis |
|
E 304 |
Fatty acid esters of ascorbic acid |
quantum satis |
|
E 306 |
Tocopherol-rich extract |
quantum satis |
|
E 307 |
Alpha-tocopherol |
quantum satis |
|
E 308 |
Gamma-tocopherol |
quantum satis |
|
E 309 |
Delta-tocopherol |
quantum satis |
|
E 322 |
Lecithins |
quantum satis |
|
E 325 |
Sodium lactate |
quantum satis |
|
E 326 |
Potassium lactate |
quantum satis |
|
E 327 |
Calcium lactate |
quantum satis |
|
E 330 |
Citric acid |
quantum satis |
|
E 331 |
Sodium citrates |
quantum satis |
|
E 332 |
Potassium citrates |
quantum satis |
|
E 333 |
Calcium citrates |
quantum satis |
|
E 334 |
Tartaric acid (L(+)-) |
quantum satis |
|
E 335 |
Sodium tartrates |
quantum satis |
|
E 336 |
Potassium tartrates |
quantum satis |
|
E 337 |
Sodium potassium tartrate |
quantum satis |
|
E 350 |
Sodium malates |
quantum satis |
|
E 351 |
Potassium malate |
quantum satis |
|
E 352 |
Calcium malates |
quantum satis |
|
E 354 |
Calcium tartrate |
quantum satis |
|
E 380 |
Triammonium citrate |
quantum satis |
|
E 400 |
Alginic acid |
quantum satis (1) |
|
E 401 |
Sodium alginate |
quantum satis (1) |
|
E 402 |
Potassium alginate |
quantum satis (1) |
|
E 403 |
Ammonium alginate |
quantum satis (1) |
|
E 404 |
Calcium alginate |
quantum satis (1) |
|
E 406 |
Agar |
quantum satis (1) |
|
E 407 |
Carrageenan |
quantum satis (1) |
|
E 407a |
Processed euchema seaweed |
quantum satis (1) |
|
E 410 |
Locust bean gum |
|
|
E 412 |
Guar gum |
|
|
E 413 |
Tragacanth |
quantum satis (1) |
|
E 414 |
Gum arabic (Acacia gum) |
quantum satis (1) |
|
E 415 |
Xanthan gum |
|
|
E 417 |
Tara gum |
|
|
E 418 |
Gellan gum |
quantum satis (1) |
|
E 422 |
Glycerol |
quantum satis |
|
E 425 |
Konjac (i) Konjac gum (ii) Konjac glucomannane |
|
|
E 426 |
Soybean hemicellulose |
quantum satis |
|
E 440 |
Pectins |
quantum satis (1) |
|
E 460 |
Cellulose |
quantum satis |
|
E 461 |
Methyl cellulose |
quantum satis |
|
E 462 |
Ethyl cellulose |
quantum satis |
|
E 463 |
Hydroxypropyl cellulose |
quantum satis |
|
E 464 |
Hydroxypropyl methyl cellulose |
quantum satis |
|
E 465 |
Ethyl methyl cellulose |
quantum satis |
|
E 466 |
Sodium carboxy methyl cellulose, Cellulose gum |
quantum satis |
|
E 469 |
Enzymatically hydrolysed carboxy methyl cellulose |
quantum satis |
|
E 470a |
Sodium, potassium and calcium salts of fatty acids |
quantum satis |
|
E 470b |
Magnesium salts of fatty acids |
quantum satis |
|
E 471 |
Mono- and diglycerides of fatty acids |
quantum satis |
|
E 472a |
Acetic acid esters of mono- and diglycerides of fatty acids |
quantum satis |
|
E 472b |
Lactic acid esters of mono- and diglycerides of fatty acids |
quantum satis |
|
E 472c |
Citric acid esters of mono- and diglycerides of fatty acids |
quantum satis |
|
E 472d |
Tartaric acid esters of mono- and diglycerides of fatty acids |
quantum satis |
|
E 472e |
Mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids |
quantum satis |
|
E 472f |
Mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids |
quantum satis |
|
E 500 |
Sodium carbonates |
quantum satis |
|
E 501 |
Potassium carbonates |
quantum satis |
|
E 503 |
Ammonium carbonates |
quantum satis |
|
E 504 |
Magnesium carbonates |
quantum satis |
|
E 507 |
Hydrochloric acid |
quantum satis |
|
E 508 |
Potassium chloride |
quantum satis |
|
E 509 |
Calcium chloride |
quantum satis |
|
E 511 |
Magnesium chloride |
quantum satis |
|
E 513 |
Sulphuric acid |
quantum satis |
|
E 514 |
Sodium sulphates |
quantum satis |
|
E 515 |
Potassium sulphates |
quantum satis |
|
E 516 |
Calcium sulphate |
quantum satis |
|
E 524 |
Sodium hydroxide |
quantum satis |
|
E 525 |
Potassium hydroxide |
quantum satis |
|
E 526 |
Calcium hydroxide |
quantum satis |
|
E 527 |
Ammonium hydroxide |
quantum satis |
|
E 528 |
Magnesium hydroxide |
quantum satis |
|
E 529 |
Calcium oxide |
quantum satis |
|
E 530 |
Magnesium oxide |
quantum satis |
|
E 570 |
Fatty acids |
quantum satis |
|
E 574 |
Gluconic acid |
quantum satis |
|
E 575 |
glucono-delta-lactone |
quantum satis |
|
E 576 |
Sodium gluconate |
quantum satis |
|
E 577 |
Potassium gluconate |
quantum satis |
|
E 578 |
Calcium gluconate |
quantum satis |
|
E 640 |
Glycine and its sodium salt |
quantum satis |
|
E 920 |
L-cysteine |
quantum satis |
|
E 938 |
Argon |
quantum satis |
|
E 939 |
Helium |
quantum satis |
|
E 941 |
Nitrogen |
quantum satis |
|
E 942 |
Nitrous oxide |
quantum satis |
|
E 948 |
Oxygen |
quantum satis |
|
E 949 |
Hydrogen |
quantum satis |
|
E 1103 |
Invertase |
quantum satis |
|
E 1200 |
Polydextrose |
quantum satis |
|
E 1404 |
Oxidised starch |
quantum satis |
|
E 1410 |
Monostarch phosphate |
quantum satis |
|
E 1412 |
Distarch phosphate |
quantum satis |
|
E 1413 |
Phosphated distarch phosphate |
quantum satis |
|
E 1414 |
Acetylated distarch phosphate |
quantum satis |
|
E 1420 |
Acetylated starch |
quantum satis |
|
E 1422 |
Acetylated distarch adipate |
quantum satis |
|
E 1440 |
Hydroxy propyl starch |
quantum satis |
|
E 1442 |
Hydroxy propyl distarch phosphate |
quantum satis |
|
E 1450 |
Starch sodium octenyl succinate |
quantum satis |
|
E 1451 |
Acetylated oxidised starch |
quantum satis |
|
E 620 |
Glutamic acid |
10 g/kg, individually or in combination, expressed as glutamic acid |
|
E 621 |
Monosodium glutamate |
|
|
E 622 |
Monopotassium glutamate |
|
|
E 623 |
Calcium diglutamate |
|
|
E 624 |
Monoammonium glutamate |
|
|
E 625 |
Magnesium diglutamate |
|
|
E 626 |
Guanylic acid |
500 mg/kg, individually or in combination, expressed as guanylic acid |
|
E 627 |
Disodium guanylate |
|
|
E 628 |
Dipotassium guanylate |
|
|
E 629 |
Calcium guanylate |
|
|
E 630 |
Inosinic acid |
|
|
E 631 |
Disodium inosinate |
|
|
E 632 |
Dipotassium inosinate |
|
|
E 633 |
Calcium inosinate |
|
|
E 634 |
Calcium 5′-ribonucleotides |
|
|
E 635 |
Disodium 5′-ribonucleotides |
|
|
E 420 |
Sorbitols |
Quantum satis (for purpose other than sweetening) |
|
E 421 |
Mannitol |
|
|
E 953 |
Isomalt |
|
|
E 965 |
Maltitols |
|
|
E 966 |
Lactitol |
|
|
E 967 |
Xylitol |
|
|
E 968 |
Erythritol |
|
|
(1)
May not be used in jelly mini-cups.
(2)
May not be used to produce dehydrated foods intended to rehydrate on ingestion.
(3)
May not be used in jelly confectionery. |
||
(2) Group II: Food colours authorised at quantum satis
|
E-number |
Name |
|
E 101 |
Riboflavins |
|
E 140 |
Chlorophylls, Chlorophyllins |
|
E 141 |
Copper complexes of chlorophylls and chlorophyllins |
|
E 150a |
Plain caramel |
|
E 150b |
Caustic sulphite caramel |
|
E 150c |
Ammonia caramel |
|
E 150d |
Sulphite ammonia caramel |
|
E 153 |
Vegetable carbon |
|
E 160a |
Carotenes |
|
E 160c |
Paprika extract, capsanthin, capsorubin |
|
E 162 |
Beetroot Red, betanin |
|
E 163 |
Anthocyanins |
|
E 170 |
calcium carbonate |
|
▼M98 ————— |
|
|
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 ————— |
|
|
E 120 |
Carminic acid, Carmine |
|
E 122 |
Azorubine, Carmoisine |
|
▼M6 ————— |
|
|
E 129 |
Allura red AC |
|
E 131 |
Patent Blue V |
|
E 132 |
Indigotine, Indigo carmine |
|
E 133 |
Brilliant Blue FCF |
|
E 142 |
Green S |
|
E 151 |
Brilliant Black PN |
|
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 – 202: Sorbic acid – potassium sorbate (SA)
|
E-number |
Name |
|
E 200 |
Sorbic acid |
|
E 202 |
Potassium 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 |
|
▼M76 ————— |
|
|
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 |
|
▼M76 ————— |
|
|
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 – 202; 214 – 219: Sorbic acid – potassium sorbate; p-hydroxybenzoates (SA + PHB)
|
E-number |
Name |
|
E 200 |
Sorbic acid |
|
E 202 |
Potassium 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: Propyl gallate, TBHQ and BHA
|
E-number |
Name |
|
E 310 |
Propyl 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 |
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) |
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 |
(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 |
(v) E 960a – 960d: Steviol glycosides
|
E-number |
Name |
|
E 960a |
Steviol glycosides from Stevia |
|
E 960c |
Enzymatically produced steviol glycosides |
|
E 960d |
Glucosylated steviol glycosides |
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 |
|
01.9 |
Edible caseinates |
|
02. |
Fats and oils and fat and oil emulsions |
|
02.1 |
Fats and oils essentially free from water (excluding anhydrous milkfat) |
|
02.2 |
Fat and oil emulsions mainly of type water-in-oil |
|
02.2.1 |
Butter and concentrated butter and butter oil and anhydrous milkfat |
|
02.2.2 |
Other fat and oil emulsions including spreads as defined by Regulation (EC) No 1234/2007 and liquid emulsions |
|
02.3 |
Vegetable oil pan spray |
|
03. |
Edible ices |
|
04. |
Fruit and vegetables |
|
04.1 |
Unprocessed fruit and vegetables |
|
04.1.1 |
Entire fresh fruit and vegetables |
|
04.1.2 |
Peeled, cut and shredded fruit and vegetables |
|
04.1.3 |
Frozen fruit and vegetables |
|
04.2 |
Processed fruit and vegetables |
|
04.2.1 |
Dried fruit and vegetables |
|
04.2.2 |
Fruit and vegetables in vinegar, oil, or brine |
|
04.2.3 |
Canned or bottled fruit and vegetables |
|
04.2.4 |
Fruit and vegetable preparations, excluding products covered by 5.4 |
|
04.2.4.1 |
Fruit and vegetable preparations excluding compote |
|
04.2.4.2 |
Compote, excluding products covered by category 16 |
|
04.2.5 |
Jam, jellies and marmalades and similar products |
|
04.2.5.1 |
Extra jam and extra jelly as defined by Directive 2001/113/EC |
|
04.2.5.2 |
Jam, jellies and marmalades and sweetened chestnut puree as defined by Directive 2001/113/EC |
|
04.2.5.3 |
Other similar fruit or vegetable spreads |
|
04.2.5.4 |
Nut butters and nut spreads |
|
04.2.6 |
Processed potato products |
|
05. |
Confectionery |
|
05.1 |
Cocoa and chocolate products as covered by Directive 2000/36/EC |
|
05.2 |
Other confectionery including breath refreshening microsweets |
|
05.3 |
Chewing gum |
|
05.4 |
Decorations, coatings and fillings, except fruit based fillings covered by category 4.2.4 |
|
06. |
Cereals and cereal products |
|
06.1 |
Whole, broken, or flaked grain |
|
06.2 |
Flours and other milled products and starches |
|
06.2.1 |
Flours |
|
06.2.2 |
Starches |
|
06.3 |
Breakfast cereals |
|
06.4 |
Pasta |
|
06.4.1 |
Fresh pasta |
|
06.4.2 |
Dry pasta |
|
06.4.3 |
Fresh pre-cooked pasta |
|
06.4.4 |
Potato gnocchi |
|
06.4.5 |
Fillings of stuffed pasta (ravioli and similar) |
|
06.5 |
Noodles |
|
06.6 |
Batters |
|
06.7 |
Pre-cooked or processed cereals |
|
07. |
Bakery wares |
|
07.1 |
Bread and rolls |
|
07.1.1 |
Bread prepared solely with the following ingredients: wheat flour, water, yeast or leaven, salt |
|
07.1.2 |
Pain courant français; Friss búzakenyér, fehér és félbarna kenyerek |
|
07.2 |
Fine bakery wares |
|
08. |
Meat |
|
08.1 |
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 |
Traditional and 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 traditional and traditionally cured products (including immersion and dry cured processes used in combination or where nitrite and/or nitrate is included in a compound product or where the curing solution is injected into the product prior to cooking) |
|
09. |
Fish and fisheries products |
|
09.1 |
Unprocessed fish and fisheries products |
|
09.1.1 |
Unprocessed fish |
|
09.1.2 |
Unprocessed molluscs and crustaceans |
|
09.2 |
Processed fish and fishery products including mollusks and crustaceans |
|
09.3 |
Fish roe |
|
10. |
Eggs and egg products |
|
10.1 |
Unprocessed eggs |
|
10.2 |
Processed eggs and egg products |
|
11. |
Sugars, syrups, honey and table-top sweeteners |
|
11.1 |
Sugars and syrups as defined by Directive 2001/111/EC |
|
11.2 |
Other sugars and syrups |
|
11.3 |
Honey as defined in Directive 2001/110/EC |
|
11.4 |
Table-top sweeteners |
|
11.4.1 |
Table-top sweeteners in liquid form |
|
11.4.2 |
Table-top sweeteners in powder form |
|
11.4.3 |
Table-top sweeteners in tablets |
|
12. |
Salts, spices, soups, sauces, salads and protein products |
|
12.1 |
Salt and salt substitutes |
|
12.1.1 |
Salt |
|
12.1.2 |
Salt substitutes |
|
12.2 |
Herbs, spices, seasonings |
|
12.2.1 |
Herbs and spices |
|
12.2.2 |
Seasonings and condiments |
|
12.3 |
Vinegars and diluted acetic acid (diluted with water to 4-30 % by volume) |
|
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 in Part II of Annex VII to Regulation (EU) No 1308/2013 |
|
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 (EU) 2019/787 |
|
14.2.7 |
Aromatised wine products as defined by Regulation (EU) No 251/2014 |
|
14.2.8 |
Other alcoholic beverages including mixtures of alcoholic beverages with non-alcoholic beverages and other alcoholic beverages based on distilled alcohol with alcoholic strength by volume less than 15 % |
|
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 |
|
17.1 |
Food supplements supplied in a solid form, excluding food supplements for infants and young children |
|
17.2 |
Food supplements supplied in a liquid form, excluding food supplements for infants and young children |
|
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. |
|
PART E
AUTHORISED FOOD ADDITIVES AND CONDITIONS OF USE IN FOOD CATEGORIES
|
Category number |
E-number |
Name |
Maximum level (mg/l or mg/kg as appropriate) |
Footnotes |
Restrictions/exceptions |
|
0 |
Food additives permitted in all categories of foods 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 |
|
|
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 |
|
|
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 |
|
|
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 |
|
|
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 |
|
|
(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 – 202 |
Sorbic acid – potassium sorbate |
1 000 |
(1) (2) |
only curdled milk |
|
|
(1): The additives may be added individually or in combination |
|||||
|
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid |
|||||
|
01.4 |
Flavoured fermented milk products including heat-treated products |
||||
|
Group I |
Additives |
|
|
|
|
|
Group II |
Colours at quantum satis |
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 |
|
|
Group IV |
Polyols |
quantum satis |
|
only energy-reduced products or with no added sugar |
|
|
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) |
|
|
|
E 160b(i) |
Annatto bixin |
15 |
(94) |
|
|
|
E 160b(ii) |
Annatto norbixin |
4 |
(94) |
|
|
|
E 160d |
Lycopene |
30 |
|
|
|
|
E 200-213 |
Sorbic acid – potassium sorbate; 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 |
|
|
|
|
▼M109 ————— |
|||||
|
E 491-495 |
Sorbitan esters |
5 000 |
|
|
|
|
E 950 |
Acesulfame K |
350 |
|
only energy-reduced products or with no added sugar |
|
|
E 951 |
Aspartame |
1 000 |
|
only energy-reduced products or with no added sugar |
|
|
E 952 |
Cyclamic acid and its Na and Ca salts |
250 |
(51) |
only energy-reduced products or with no added sugar |
|
|
E 954 |
Saccharin and its Na, K and Ca salts |
100 |
(52) |
only energy-reduced products or with no added sugar |
|
|
E 955 |
Sucralose |
400 |
|
only energy-reduced products or with no added sugar |
|
|
E 957 |
Thaumatin |
5 |
|
only as flavour enhancer |
|
|
E 959 |
Neohesperidine DC |
50 |
|
only energy-reduced products or with no added sugar |
|
|
E 960a – 960d |
Steviol glycosides |
100 |
(1) (60) |
only energy-reduced products or with no added sugar |
|
|
E 962 |
Salt of aspartame-acesulfame |
350 |
(11)a (49) (50) |
only energy-reduced products or with no added sugar |
|
|
E 961 |
Neotame |
32 |
|
only energy-reduced products or with no added sugar |
|
|
E 969 |
Advantame |
10 |
|
only energy-reduced products or with no added sugar |
|
|
(1): The additives may be added individually or in combination |
|||||
|
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid |
|||||
|
(4): The maximum level is expressed as P2O5 |
|||||
|
(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent |
|||||
|
(49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) |
|||||
|
(50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 |
|||||
|
(51): Maximum usable levels are expressed in free acid |
|||||
|
(52): Maximum usable levels are expressed in free imide |
|||||
|
(60): Expressed as steviol equivalents |
|||||
|
(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 |
|||||
|
(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 |
|||||
|
(94): When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded. |
|||||
|
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 |
Propyl gallate, TBHQ and BHA |
200 |
(1) |
only milk powder for vending machines |
|
|
E 322 |
Lecithins |
quantum satis |
|
|
|
|
E 331 |
Sodium citrates |
quantum satis |
|
|
|
|
E 332 |
Potassium citrates |
quantum satis |
|
|
|
|
E 338-452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates |
1 000 |
(1) (4) |
only partly dehydrated milk with less than 28 % solids |
|
|
E 338-452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates |
1 500 |
(1) (4) |
only partly dehydrated milk with more than 28 % solids |
|
|
E 338-452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates |
2 500 |
(1) (4) |
only dried milk and dried skimmed milk |
|
|
E 392 |
Extracts of rosemary |
200 |
(41) (46) |
only milk powder for vending machines |
|
|
E 392 |
Extracts of rosemary |
30 |
(46) |
only dried milk for manufacturing of ice cream |
|
|
E 407 |
Carrageenan |
quantum satis |
|
|
|
|
E 500(ii) |
Sodium hydrogen carbonate |
quantum satis |
|
|
|
|
E 501(ii) |
Potassium hydrogen carbonate |
quantum satis |
|
|
|
|
E 509 |
Calcium chloride |
quantum satis |
|
|
|
|
(1): The additives may be added individually or in combination |
|||||
|
(4): The maximum level is expressed as P2O5 |
|||||
|
(41): Expressed on fat basis |
|||||
|
(46): As the sum of carnosol and carnosic acid |
|||||
|
01.6 |
Cream and cream powder |
||||
|
01.6.1 |
Unflavoured pasteurised cream (excluding reduced fat creams) |
||||
|
E 401 |
Sodium alginate |
quantum satis |
|
|
|
|
E 402 |
Potassium alginate |
quantum satis |
|
|
|
|
E 407 |
Carrageenan |
quantum satis |
|
|
|
|
E 466 |
Sodium carboxy methyl cellulose, Cellulose gum |
quantum satis |
|
|
|
|
E 471 |
Mono- and diglycerides of fatty acids |
quantum satis |
|
|
|
|
01.6.2 |
Unflavoured live fermented cream products and substitute products with a fat content of less than 20 % |
||||
|
E 406 |
Agar |
quantum satis |
|
|
|
|
E 407 |
Carrageenan |
quantum satis |
|
|
|
|
E 410 |
Locust bean gum |
quantum satis |
|
|
|
|
E 412 |
Guar gum |
quantum satis |
|
|
|
|
E 415 |
Xanthan gum |
quantum satis |
|
|
|
|
E 440 |
Pectins |
quantum satis |
|
|
|
|
E 460 |
Cellulose |
quantum satis |
|
|
|
|
E 466 |
Sodium carboxy methyl cellulose, Cellulose gum |
quantum satis |
|
|
|
|
E 471 |
Mono- and diglycerides of fatty acids |
quantum satis |
|
|
|
|
E 1404 |
Oxidised starch |
quantum satis |
|
|
|
|
E 1410 |
Monostarch phosphate |
quantum satis |
|
|
|
|
E 1412 |
Distarch phosphate |
quantum satis |
|
|
|
|
E 1413 |
Phosphated distarch phosphate |
quantum satis |
|
|
|
|
E 1414 |
Acetylated distarch phosphate |
quantum satis |
|
|
|
|
E 1420 |
Acetylated starch |
quantum satis |
|
|
|
|
E 1422 |
Acetylated distarch adipate |
quantum satis |
|
|
|
|
E 1440 |
Hydroxy propyl starch |
quantum satis |
|
|
|
|
E 1442 |
Hydroxy propyl distarch phosphate |
quantum satis |
|
|
|
|
E 1450 |
Starch sodium octenyl succinate |
quantum satis |
|
|
|
|
E 1451 |
Acetylated oxidised starch |
quantum satis |
|
|
|
|
01.6.3 |
Other creams |
||||
|
Group I |
Additives |
|
|
|
|
|
Group II |
Colours at quantum satis |
quantum satis |
|
only flavoured creams |
|
|
Group III |
Colours with combined maximum limit |
150 |
|
only flavoured creams |
|
|
E 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 |
|
|
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 |
|||||
|
(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 |
|||||
|
01.7 |
Cheese and cheese products |
||||
|
01.7.1 |
Unripened cheese excluding products falling in category 16 |
||||
|
Group I |
Additives |
|
|
except mozzarella |
|
|
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 200-202 |
Sorbic acid – potassium sorbate |
1 000 |
(1) (2) |
|
|
|
E 234 |
Nisin |
10 |
|
only mascarpone |
|
|
E 260 |
Acetic acid |
quantum satis |
|
only mozzarella |
|
|
E 267 |
Buffered vinegar |
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 |
|
|
|
|
►M81 E 120 |
Carminic acid, Carmine ◄ |
125 |
(83) |
only red marbled cheese and red pesto cheese |
|
|
E 140 |
Chlorophylls, Chlorophyllins |
quantum satis |
|
only sage Derby cheese |
|
|
E 141 |
Copper complexes of chlorophylls and chlorophyllins |
quantum satis |
|
only sage Derby cheese, green and red pesto cheese, wasabi cheese and green marbled herb cheese |
|
|
E 153 |
Vegetable carbon |
quantum satis |
|
only morbier cheese |
|
|
E 160a |
Carotenes |
quantum satis |
|
only ripened orange, yellow and broken-white cheese |
|
|
E 160b(i) |
Annatto bixin |
15 |
(94) |
only ripened orange, yellow and broken-white cheese and red and green pesto cheese |
|
|
E 160b(ii) |
Annatto norbixin |
15 |
(94) |
only ripened orange, yellow and broken-white cheese and red and green pesto cheese |
|
|
E 160b(ii) |
Annatto norbixin |
50 |
|
only red Leicester cheese |
|
|
E 160b(ii) |
Annatto norbixin |
35 |
|
only Mimolette cheese |
|
|
E 160c |
Paprika extract, capsanthin, capsorubin |
quantum satis |
|
only ripened orange, yellow and broken-white cheese and red pesto cheese |
|
|
E 163 |
Anthocyanins |
quantum satis |
|
only red marbled cheese |
|
|
E 170 |
Calcium carbonate |
quantum satis |
|
|
|
|
E 200-202 |
Sorbic acid – potassium sorbate |
1 000 |
(1) (2) |
only cheese, pre-packed, sliced and cut; layered cheese and cheese with added foods |
|
|
E 200-202 |
Sorbic acid – potassium sorbate |
quantum satis |
|
only ripened products surface treatment |
|
|
E 234 |
Nisin |
12,5 |
(29) |
|
|
|
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 |
|
|
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 Period of application: until 9 October 2026 |
|
|
E 251–252 |
Nitrates |
75 |
(30) (XA) (XB) |
only hard, semi-hard and semi-soft cheese Period of application: from 9 October 2026 |
|
|
E 251–252 |
Nitrates |
110 |
(30) (XA) (XB) |
only traditional Swedish granular-eyed cheese from Gäsene ripened for a minimum of 11 months Period of application: until 9 October 2027 |
|
|
E 251–252 |
Nitrates |
110 |
(30) (XA) (XB) |
only traditional Swedish Cheddar cheese from Kvibille ripened for a minimum of 4 months Period of application: until 9 October 2027 |
|
|
E 251–252 |
Nitrates |
110 |
(30) (XA) (XB) |
only traditional Swedish granular-eyed cheese from Falköping ripened for a minimum of 12 months Period of application: until 9 October 2027 |
|
|
E 280-283 |
Propionic acid — propionates |
quantum satis |
|
surface treatment only |
|
|
E 460 |
Powdered cellulose |
quantum satis |
|
only sliced and grated ripened cheese |
|
|
E 500(ii) |
Sodium hydrogen carbonate |
quantum satis |
|
only sour milk cheese |
|
|
E 504 |
Magnesium carbonates |
quantum satis |
|
|
|
|
E 509 |
Calcium chloride |
quantum satis |
|
|
|
|
E 551-559 |
Silicon dioxide – silicates |
10 000 |
(1) |
only sliced or grated cheese hard and semi-hard cheese 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 |
|
|
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 ————— |
|||||
|
(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 |
|||||
|
(83): Maximum limit for aluminium coming from aluminium lakes of ►M81 E 120 carminic acid, carmine ◄ 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 |
|||||
|
(94): When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded. |
|||||
|
(XA): The maximum amount that may be added during the manufacturing expressed as NO3 ion. |
|||||
|
(XB): In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 35 mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess. |
|||||
|
01.7.3 |
Edible cheese rind |
||||
|
Group II |
Colours at quantum satis |
quantum satis |
|
|
|
|
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 |
|
|
E 104 |
Quinoline Yellow |
10 |
(62) |
|
|
|
E 160d |
Lycopene |
30 |
|
|
|
|
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 |
|
|
E 160b(i) |
Annatto bixin |
20 |
(94) |
|
|
|
E 160b(ii) |
Annatto norbixin |
20 |
(94) |
|
|
|
(62): The total quantity of E 104 and the colours in Group III shall not exceed the maximum listed for Group III |
|||||
|
(67): Maximum limit for aluminium coming from aluminium lakes of ►M81 E 120 carminic acid, carmine ◄ 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 |
|||||
|
(94): When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded. |
|||||
|
01.7.4 |
Whey cheese |
||||
|
Group II |
Colours at quantum satis |
quantum satis |
|
|
|
|
E 200-202 |
Sorbic acid – potassium sorbate |
1 000 |
(1) (2) |
only cheese, pre-packed, sliced; layered cheese and cheese with added foods |
|
|
E 251–252 |
Nitrates |
150 |
(30) |
only cheese milk of hard, semi-hard and semi-soft cheese Period of application: until 9 October 2026 |
|
|
E 251–252 |
Nitrates |
75 |
(30) (XA) (XB) |
only cheese milk of hard, semi-hard and semi-soft cheese Period of application: from 9 October 2026 |
|
|
E 260 |
Acetic acid |
quantum satis |
|
|
|
|
E 267 |
Buffered vinegar |
quantum satis |
|
|
|
|
E 270 |
Lactic acid |
quantum satis |
|
|
|
|
E 330 |
Citric acid |
quantum satis |
|
|
|
|
E 460(ii) |
Powdered cellulose |
| |||