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Document 02008R1333-20120524

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)

ELI: http://data.europa.eu/eli/reg/2008/1333/2012-05-24

2008R1333 — EN — 24.05.2012 — 003.001


This document is meant purely as a documentation tool and the institutions do not assume any liability for its contents

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

of 16 December 2008

on food additives

(Text with EEA relevance)

(OJ L 354, 31.12.2008, p.16)

Amended by:

 

 

Official Journal

  No

page

date

►M1

COMMISSION REGULATION (EU) No 238/2010 of 22 March 2010

  L 75

17

23.3.2010

►M2

COMMISSION REGULATION (EU) No 1129/2011 of 11 November 2011

  L 295

1

12.11.2011

►M3

COMMISSION REGULATION (EU) No 1130/2011 of 11 November 2011

  L 295

178

12.11.2011

►M4

COMMISSION REGULATION (EU) No 1131/2011 of 11 November 2011

  L 295

205

12.11.2011

►M5

COMMISSION REGULATION (EU) No 380/2012 of 3 May 2012

  L 119

14

4.5.2012




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

of 16 December 2008

on food additives

(Text with EEA relevance)



THE EUROPEAN PARLIAMENT AND THE COUNCIL OF THE EUROPEAN UNION,

Having regard to the Treaty establishing the European Community, and in particular Article 95 thereof,

Having regard to the proposal from the Commission,

Having regard to the opinion of the European Economic and Social Committee ( 1 ),

Acting in accordance with the procedure laid down in Article 251 of the Treaty ( 2 ),

Whereas:

(1)

The free movement of safe and wholesome food is an essential aspect of the internal market and contributes significantly to the health and well-being of citizens, and to their social and economic interests.

(2)

A high level of protection of human life and health should be assured in the pursuit of Community policies.

(3)

This Regulation replaces previous Directives and Decisions concerning food additives permitted for use in foods with a view to ensuring the effective functioning of the internal market whilst ensuring a high level of protection of human health and a high level of consumer protection, including the protection of consumer interests, via comprehensive and streamlined procedures.

(4)

This Regulation harmonises the use of food additives in foods in the Community. This includes the use of food additives in foods covered by Council Directive 89/398/EEC of 3 May 1989 on the approximation of the laws of the Member States relating to foodstuffs intended for particular nutritional uses ( 3 ) and the use of certain food colours for the health marking of meat and the decoration and stamping of eggs. It also harmonises the use of food additives in food additives and food enzymes thus ensuring their safety and quality and facilitating their storage and use. This has not previously been regulated at Community level.

(5)

Food additives are substances that are not normally consumed as food itself but are added to food intentionally for a technological purpose described in this Regulation, such as the preservation of food. All food additives should be covered by this Regulation, and therefore in the light of scientific progress and technological development the list of functional classes should be updated. However, substances should not be considered as food additives when they are used for the purpose of imparting flavour and/or taste or for nutritional purposes, such as salt replacers, vitamins and minerals. Moreover, substances considered as foods which may be used for a technological function, such as sodium chloride or saffron for colouring and food enzymes should also not fall within the scope of this Regulation. However, preparations obtained from foods and other natural source material that are intended to have a technological effect in the final food and which are obtained by selective extraction of constituents (e.g. pigments) relative to the nutritive or aromatic constituents, should be considered additives within the meaning of this Regulation. Finally, food enzymes are covered by Regulation (EC) No 1332/2008 of the European Parliament and of the Council of 16 December 2008 on food enzymes ( 4 ), which excludes the application of this Regulation.

(6)

Substances not consumed as food itself but used intentionally in the processing of foods, which only remain as residues in the final food and do not have a technological effect in the final product (processing aids), should not be covered by this Regulation.

(7)

Food additives should be approved and used only if they fulfil the criteria laid down in this Regulation. Food additives must be safe when used, there must be a technological need for their use, and their use must not mislead the consumer and must be of benefit to the consumer. Misleading the consumer includes, but is not limited to, issues related to the nature, freshness, quality of ingredients used, the naturalness of a product or of the production process, or the nutritional quality of the product, including its fruit and vegetable content. The approval of food additives should also take into account other factors relevant to the matter under consideration including societal, economic, traditional, ethical and environmental factors, the precautionary principle and the feasibility of controls. The use and maximum levels of a food additive should take into account the intake of the food additive from other sources and the exposure to the food additive by special groups of consumers (e.g. allergic consumers).

(8)

Food additives must comply with the approved specifications, which should include information to adequately identify the food additive, including origin, and to describe the acceptable criteria of purity. The specifications previously developed for food additives included in Commission Directive 95/31/EC of 5 July 1995 laying down specific criteria of purity concerning sweeteners for use in foodstuffs ( 5 ), Commission Directive 95/45/EC of 26 July 1995 laying down specific purity criteria concerning colours for use in foodstuffs ( 6 ) and Commission Directive 96/77/EC of 2 December 1996 laying down specific purity criteria on food additives other than colours and sweeteners ( 7 ) should be maintained until the corresponding additives are entered in the Annexes to this Regulation. At that time, the specifications related to such additives should be set out in a Regulation. Those specifications should relate directly to the additives included in the Community lists in the Annexes to this Regulation. However, considering the complex character and substance of such specifications, for the sake of clarity they should not be integrated as such in the Community lists but should be set out in one or more separate Regulations.

(9)

Some food additives are permitted for specific uses for certain authorised oenological practices and processes. The use of such food additives should comply with this Regulation and with the specific provisions laid down in the relevant Community legislation.

(10)

In order to ensure harmonisation, the risk assessment and approval of food additives should be carried out in accordance with the procedure laid down in Regulation (EC) No 1331/2008 of the European Parliament and of the Council of 16 December 2008 establishing a common authorisation procedure for food additives, food enzymes and food flavourings ( 8 )

(11)

Under Regulation (EC) No 178/2002 of the European Parliament and of the Council of 28 January 2002 laying down the general principles and requirements of food law, establishing the European Food Safety Authority and laying down procedures in matters of food safety ( 9 ), the European Food Safety Authority (hereinafter referred to as the Authority) is to be consulted on matters likely to affect public health.

(12)

A food additive which falls within the scope of Regulation (EC) No 1829/2003 of the European Parliament and of the Council of 22 September 2003 on genetically modified food and feed ( 10 ) should be authorised in accordance with that Regulation as well as under this Regulation.

(13)

A food additive already approved under this Regulation which is prepared by production methods or using starting materials significantly different from those included in the risk assessment of the Authority, or different from those covered by the specifications laid down, should be submitted for evaluation by the Authority. ‘Significantly different’ could mean, inter alia, a change of the production method from extraction from a plant to production by fermentation using a micro-organism or a genetic modification of the original micro-organism, a change in starting materials, or a change in particle size, including the use of nanotechnology.

(14)

Food additives should be kept under continuous observation and must be re-evaluated whenever necessary in the light of changing conditions of use and new scientific information. Where necessary, the Commission together with the Member States should consider appropriate action.

(15)

Member States which maintained on 1 January 1992 prohibitions on the use of certain additives in certain specific foods which are considered traditional and are produced on their territory should be permitted to continue to apply those prohibitions. Moreover, as regard products such as ‘Feta’ or ‘Salame cacciatore’, this Regulation should be without prejudice to more restrictive rules linked to the use of certain denominations under Council Regulation (EC) No 510/2006 of 20 March 2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs ( 11 ) and Council Regulation (EC) No 509/2006 of 20 March 2006 on agricultural products and foodstuffs as traditional specialities guaranteed ( 12 ).

(16)

Unless subject to further restrictions, an additive may be present in food, other than by direct addition, as a result of carry-over from an ingredient in which the additive was permitted, provided that the level of the additive in the final food is no greater than would be introduced by the use of the ingredient under proper technological conditions and good manufacturing practice.

(17)

Food additives remain subject to the general labelling obligations as provided for in Directive 2000/13/EC of the European Parliament and of the Council of 20 March 2000 on the approximation of the laws of the Member States relating to the labelling, presentation and advertising of foodstuffs ( 13 ) and, as the case may be, in Regulation (EC) No 1829/2003 and in Regulation (EC) No 1830/2003 of the European Parliament and of the Council of 22 September 2003 concerning the traceability and labelling of genetically modified organisms and the traceability of food and feed products produced from genetically modified organisms ( 14 ). In addition, specific provisions on the labelling of food additives sold as such to the manufacturer or to the final consumer should be contained in this Regulation.

(18)

Sweeteners authorised under this Regulation may be used in table-top sweeteners sold directly to consumers. Manufacturers of such products should make information available to the consumer by appropriate means to allow them to use the product in a safe manner. Such information could be made available in a number of ways including on product labels, Internet websites, consumer information lines or at the point of sale. In order to adopt a uniform approach to the implementation of this requirement, guidance drawn up at Community level may be necessary.

(19)

The measures necessary for the implementation of this Regulation should be adopted in accordance with Council Decision 1999/468/EC of 28 June 1999 laying down the procedures for the exercise of implementing powers conferred on the Commission ( 15 ).

(20)

In particular the Commission should be empowered to amend the Annexes of this Regulation and to adopt appropriate transitional measures. Since those measures are of general scope and are designed to amend non-essential elements of this Regulation, inter alia, by supplementing it with new non-essential elements, they must be adopted in accordance with the regulatory procedure with scrutiny provided for in Article 5a of Decision 1999/468/EC.

(21)

On grounds of efficiency, the normal time-limits for the regulatory procedure with scrutiny should be curtailed for the adoption of certain amendments to Annexes II and III relating to substances already authorised under other Community law as well as any appropriate transitional measures related to these substances.

(22)

In order to develop and update Community law on food additives in a proportionate and effective way, it is necessary to collect data, share information and coordinate work between Member States. For that purpose, it may be useful to undertake studies to address specific issues with a view to facilitating the decision-making process. It is appropriate that the Community finance such studies as part of its budgetary procedure. The financing of such measures is covered by Regulation (EC) No 882/2004 of the European Parliament and of the Council of 29 April 2004 on official controls performed to ensure the verification of compliance with feed and food law, animal health and animal welfare rules ( 16 ).

(23)

Member States are to carry out official controls in order to enforce compliance with this Regulation in accordance with Regulation (EC) No 882/2004.

(24)

Since the objective of this Regulation, namely to lay down Community rules on food additives, cannot be sufficiently achieved by the Member States and can therefore, in the interests of market unity and a high level of consumer protection, be better achieved at Community level, the Community may adopt measures, in accordance with the principle of subsidiarity as set out in Article 5 of the Treaty. In accordance with the principle of proportionality, as set out in that Article, this Regulation does not go beyond what is necessary in order to achieve that objective.

(25)

Following the adoption of this Regulation the Commission, assisted by the Standing Committee on the Food Chain and Animal Health, should review all the existing authorisations for criteria, other than safety, such as intake, technological need and the potential to mislead the consumer. All food additives that are to continue to be authorised in the Community should be transferred to the Community lists in Annexes II and III to this Regulation. Annex III to this Regulation should be completed with the other food additives used in food additives and food enzymes as well as carriers for nutrients and their conditions of use in accordance with Regulation (EC) No 1331/2008 [establishing a common authorisation procedure for food additives, food enzymes and food flavourings]. To allow a suitable transition period, the provisions in Annex III, other than the provisions concerning carriers for food additives and food additives in flavourings, should not apply until 1 January 2011.

(26)

Until the future Community lists of food additives are established, it is necessary to provide for a simplified procedure allowing the current lists of food additives contained in the existing Directives to be updated.

(27)

Without prejudice to the outcome of the review referred to in recital 25, within one year following the adoption of this Regulation the Commission should set up an evaluation programme for the Authority to re-evaluate the safety of the food additives that were already approved in the Community. That programme should define the needs and the order of priorities according to which the approved food additives are to be examined.

(28)

This Regulation repeals and replaces the following acts: Council Directive of 23 October 1962 on the approximation of the rules of the Member States concerning the colouring matters authorised for use in foodstuffs intended for human consumption ( 17 ), Council Directive 65/66/EEC of 26 January 1965 laying down specific criteria of purity for preservatives authorised for use in foodstuffs intended for human consumption ( 18 ), Council Directive 78/663/EEC of 25 July 1978 laying down specific criteria of purity for emulsifiers, stabilizers, thickeners and gelling agents for use in foodstuffs ( 19 ), Council Directive 78/664/EEC of 25 July 1978 laying down specific criteria of purity for antioxidants which may be used in foodstuffs intended for human consumption ( 20 ), First Commission Directive 81/712/EEC of 28 July 1981 laying down Community methods of analysis for verifying that certain additives used in foodstuffs satisfy criteria of purity ( 21 ), Council Directive 89/107/EEC of 21 December 1988 on the approximation of the laws of the Member States concerning food additives authorised for use in foodstuffs intended for human consumption ( 22 ), Directive 94/35/EC of the European Parliament and of the Council of 30 June 1994 on sweeteners for use in foodstuffs ( 23 ), Directive 94/36/EC of the European Parliament and of the Council of 30 June 1994 on colours for use in foodstuffs ( 24 ), Directive 95/2/EC of the European Parliament and of the Council of 20 February 1995 on food additives other than colours and sweeteners ( 25 ), Decision No 292/97/EC of the European Parliament and of the Council of 19 December 1996 on the maintenance of national laws prohibiting the use of certain additives in the production of certain specific foodstuffs ( 26 ) and Commission Decision 2002/247/EC of 27 March 2002 suspending the placing on the market and import of jelly confectionary containing the food additive E 425 konjac ( 27 ). However, it is appropriate that certain provisions of those acts remain in force during a transitional period to allow time for the preparation of the Community lists in the Annexes to this Regulation,

HAVE ADOPTED THIS REGULATION:



CHAPTER I

SUBJECT MATTER, SCOPE AND DEFINITIONS

Article 1

Subject matter

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

For those purposes, this Regulation provides for:

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

(b) conditions of use of food additives in foods, including in food additives and in food enzymes as covered by Regulation (EC) No 1332/2008 [on food enzymes], and in food flavourings as covered by Regulation (EC) No 1334/2008 of the European Parliament and of the Council of 16 December 2008 on flavourings and certain food ingredients with flavouring properties for use in and on foods ( 28 );

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

Article 2

Scope

1.  This Regulation shall apply to food additives.

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

(a) processing aids;

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

(c) substances added to foods as nutrients;

(d) substances used for the treatment of water for human consumption falling within the scope of Council Directive 98/83/EC of 3 November 1998 on the quality of water intended for human consumption ( 29 );

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

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

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

(a) in specific foods;

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

Article 3

Definitions

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

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

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

The following are not considered to be food additives:

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

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

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

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

(v) chewing gum bases;

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

(vii) ammonium chloride;

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

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

(x) caseinates and casein;

(xi) inulin;

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

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

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

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

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

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

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

(i) any added monosaccharides or disaccharides;

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

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

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

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



CHAPTER II

COMMUNITY LISTS OF APPROVED FOOD ADDITIVES

Article 4

Community lists of food additives

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

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

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

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

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

Article 5

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

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

Article 6

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

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

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

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

(c) its use does not mislead the consumer.

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

(a) preserving the nutritional quality of the food;

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

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

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

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

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

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

Article 7

Specific conditions for sweeteners

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

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

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

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

Article 8

Specific conditions for colours

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

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

(b) making food more visually appealing;

(c) giving colour to food otherwise colourless.

Article 9

Functional classes of food additives

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

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

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

Article 10

The content of the Community lists of food additives

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

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

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

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

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

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

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

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

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

Article 11

Levels of use of food additives

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

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

(b) the levels shall take into account:

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

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

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

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

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

Article 12

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

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

Article 13

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

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

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

Article 14

Specifications of food additives

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



CHAPTER III

USE OF FOOD ADDITIVES IN FOODS

Article 15

Use of food additives in unprocessed foods

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

Article 16

Use of food additives in foods for infants and young children

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

Article 17

Use of colours for markings

Only food colours listed in Annex II to this Regulation may be used for the purpose of health marking as provided for in Council Directive 91/497/EEC of 29 July 1991 amending and consolidating Directive 64/433/EEC on health problems affecting intra-Community trade in fresh meat to extend it to the production and marketing of fresh meat ( 30 ) and other markings required on meat products, for the decorative colouring of eggshells and for the stamping of eggshells as provided for in Regulation (EC) No 853/2004 of the European Parliament and of the Council of 29 April 2004 laying down specific hygiene rules for food of animal origin ( 31 ).

Article 18

Carry-over principle

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

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

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

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

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

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

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

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

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

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

Article 19

Interpretation decisions

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

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

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

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

Article 20

Traditional foods

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



CHAPTER IV

LABELLING

Article 21

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

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

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

Article 22

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

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

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

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

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

(d) a mark identifying the batch or lot;

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

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

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

(h) the net quantity;

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

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

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

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

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

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

Article 23

Labelling of food additives intended for sale to the final consumer

1.  Without prejudice to Directive 2000/13/EC, Council Directive 89/396/EEC of 14 June 1989 on indications or marks identifying the lot to which a foodstuff belongs ( 32 ) and Regulation (EC) No 1829/2003, food additives sold singly or mixed with each other and/or other food ingredients intended for sale to the final consumer may be marketed only if their packaging contains the following information:

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

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

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

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

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

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

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

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

Article 24

Labelling requirement for foods containing certain food colours

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

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

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

Article 25

Other labelling requirements

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



CHAPTER V

PROCEDURAL PROVISIONS AND IMPLEMENTATION

Article 26

Information obligation

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

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

Article 27

Monitoring of food additive intake

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

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

Article 28

Committee

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

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

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

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

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

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

Article 29

Community financing of harmonised policies

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



CHAPTER VI

TRANSITIONAL AND FINAL PROVISIONS

Article 30

Establishment of Community lists of food additives

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

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

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

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

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

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

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

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

Article 31

Transitional measures

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

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

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

Article 32

Re-evaluation of approved food additives

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

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

Article 33

Repeals

1.  The following acts shall be repealed:

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

(b) Directive 65/66/EEC;

(c) Directive 78/663/EEC;

(d) Directive 78/664/EEC;

(e) Directive 81/712/EEC;

(f) Directive 89/107/EEC;

(g) Directive 94/35/EC;

(h) Directive 94/36/EC;

(i) Directive 95/2/EC;

(j) Decision No 292/97/EC;

(k) Decision 2002/247/EC.

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

Article 34

Transitional provisions

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

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

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

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

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

Article 35

Entry into force

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

It shall apply from 20 January 2010.

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

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




ANNEX I

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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ANNEX II

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

PART A

1.    Introduction

This Union list includes:

 the name of the food additive and its E number,

 the foods to which the food additive may be added,

 the conditions under which the food additive may be used,

 restrictions on the sale of the food additive directly to the final consumer.

2.    General provisions on listed food additives and conditions of use

1. Only the substances listed in Part B may be used as additives in foods.

2. Additives may only be used in the foods and under the conditions set out in Part E of this Annex.

3. In Part E of this Annex, foods are listed on the basis of food categories set out in Part D of this Annex and additives are grouped on the basis of definitions set out in Part C of this Annex.

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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.

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

6. The substances listed under numbers E 407, E 407a and E 440 may be standardised with sugars, on condition that this is stated in addition to the number and designation.

7. When labelled ‘for food use’, nitrite may be sold only in a mixture with salt or a salt substitute.

8. The carry over principle set out in Article 18(1)(a) of Regulation (EC) No 1333/2008, shall not apply to foods listed in Table 1, as regards food additives in general, and in Table 2, as regards food colours.



Table 1

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

1

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

2

Honey as defined in Council Directive 2001/110/EC (1)

3

Non-emulsified oils and fats of animal or vegetable origin

4

Butter

5

Unflavoured pasteurised and sterilised (including UHT) milk and unflavoured plain pasteurised cream (excluding reduced fat cream)

6

Unflavoured fermented milk products, not heat-treated after fermentation

7

Unflavoured buttermilk (excluding sterilised buttermilk)

8

Natural mineral water as defined in Directive 2009/54/EC of the European Parliament and of the Council (2) and spring water and all other bottled or packed waters

9

Coffee (excluding flavoured instant coffee) and coffee extracts

10

Unflavoured leaf tea

11

Sugars as defined in Council Directive 2001/111/EC (3)

12

Dry pasta, excluding gluten-free and/or pasta intended for hypoproteic diets, in accordance with Directive 2009/39/EC of the European Parliament and of the Council (4)

(1)   OJ L 10, 12.1.2002, p. 47.

(2)   OJ L 164, 26.6.2009, p. 45.

(3)   OJ L 10, 12.1.2002, p. 53.

(4)   OJ L 124, 20.5.2009, p. 21.



Table 2

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

1

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

2

All bottled or packed waters

3

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

4

Chocolate milk

5

Fermented milk (unflavoured)

6

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

7

Buttermilk (unflavoured)

8

Cream and cream powder (unflavoured)

9

Oils and fats of animal or vegetable origin

10

Ripened and unripened cheese (unflavoured)

11

Butter from sheep and goats’ milk

12

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

13

Flour and other milled products and starches

14

Bread and similar products

15

Pasta and gnocchi

16

Sugar including all mono- and disaccharides

17

Tomato paste and canned and bottled tomatoes

18

Tomato-based sauces

19

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

20

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

21

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

22

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

23

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

24

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

25

Salt, salt substitutes, spices and mixtures of spices

26

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

27

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

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

28

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

29

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

30

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

31

Honey as defined in Directive 2001/110/EC

32

Malt and malt products

(1)   OJ L 15, 17.1.2002, p. 19.

(2)   OJ L 10, 12.1.2002, p. 58.

(3)   OJ L 10, 12.1.2002, p. 67.

(4)   OJ L 197, 3.8.2000, p. 19.

(5)   OJ L 299, 16.11.2007, p. 1.

(6)   OJ L 39, 13.2.2008, p. 16.

(7)   OJ L 149, 14.6.1991, p. 1.

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Table 3

Colours which may be used in the form of lakes

E-number

Name

E 100

Curcumin

E 102

Tartrazine

E 104

Quinoline Yellow

E 110

Sunset Yellow FCF/Orange Yellow S

E 120

Cochineal, Carminic acid, Carmines

E 122

Azorubine, Carmoisine

E 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 BN, Black PN

E 155

Brown HT

E 163

Anthocyanins

E 180

Litholrubine BK

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PART B

LIST OF ALL ADDITIVES

1.    Colours



E-number

Name

E 100

Curcumin

E 101

Riboflavins

E 102

Tartrazine

E 104

Quinoline Yellow

E 110

Sunset Yellow FCF/Orange Yellow S

E 120

Cochineal, Carminic acid, Carmines

E 122

Azorubine, Carmoisine

E 123

Amaranth

E 124

Ponceau 4R, Cochineal Red A

E 127

Erythrosine

E 129

Allura Red AC

E 131

Patent Blue V

E 132

Indigotine, Indigo carmine

E 133

Brilliant Blue FCF

E 140

Chlorophylls and chlorophyllins

E 141

Copper complexes of chlorophylls, chlorophyllins

E 142

Green S

E 150a

Plain caramel (1)

E 150b

Caustic sulphite caramel

E 150c

Ammonia caramel

E 150d

Sulphite ammonia caramel

E 151

Brilliant Black BN, Black PN

E 153

Vegetable carbon

E 155

Brown HT

E 160a

Carotenes

E 160b

Annatto, Bixin, Norbixin

E 160c

Paprika extract, capsanthin, capsorubin

E 160d

Lycopene

E 160e

Beta-apo-8′-carotenal (C 30)

E 161b

Lutein

E 161g

Canthaxanthin (2)

E 162

Beetroot Red, betanin

E 163

Anthocyanins

E 170

Calcium carbonate

E 171

Titanium dioxide

E 172

Iron oxides and hydroxides

E 173

Aluminium

E 174

Silver

E 175

Gold

E 180

Litholrubine BK

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

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

2.    Sweeteners



E-number

Name

E 420

Sorbitols

E 421

Mannitol

E 950

Acesulfame K

E 951

Aspartame

E 952

Cyclamates

E 953

Isomalt

E 954

Saccharins

E 955

Sucralose

E 957

Thaumatin

E 959

Neohesperidine DC

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E 960

Steviol glycosides

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E 961

Neotame

E 962

Salt of aspartame-acesulfame

E 965

Maltitols

E 966

Lactitol

E 967

Xylitol

E 968

Erythritol

3.    Additives other than colours and sweeteners



E-number

Name

E 170

Calcium carbonate

E 200

Sorbic acid

E 202

Potassium sorbate

E 203

Calcium sorbate

E 210

Benzoic acid (1)

E 211

Sodium benzoate (1)

E 212

Potassium benzoate (1)

E 213

Calcium benzoate (1)

E 214

Ethyl-p-hydroxybenzoate

E 215

Sodium ethyl p-hydroxybenzoate

E 218

Methyl p-hydroxybenzoate

E 219

Sodium methyl p-hydroxybenzoate

E 220

Sulphur dioxide

E 221

Sodium sulphite

E 222

Sodium hydrogen sulphite

E 223

Sodium metabisulphite

E 224

Potassium metabisulphite

E 226

Calcium sulphite

E 227

Calcium hydrogen sulphite

E 228

Potassium hydrogen sulphite

E 234

Nisin

E 235

Natamycin

E 239

Hexamethylene tetramine

E 242

Dimethyl dicarbonate

E 249

Potassium nitrite

E 250

Sodium nitrite

E 251

Sodium nitrate

E 252

Potassium nitrate

E 260

Acetic acid

E 261

Potassium acetate

E 262

Sodium acetates

E 263

Calcium acetate

E 270

Lactic acid

E 280

Propionic acid

E 281

Sodium propionate

E 282

Calcium propionate

E 283

Potassium propionate

E 284

Boric acid

E 285

Sodium tetraborate (borax)

E 290

Carbon dioxide

E 296

Malic acid

E 297

Fumaric acid

E 300

Ascorbic acid

E 301

Sodium ascorbate

E 302

Calcium ascorbate

E 304

Fatty acid esters of ascorbic acid

E 306

Tocopherol-rich extract

E 307

Alpha-tocopherol

E 308

Gamma-tocopherol

E 309

Delta-tocopherol

E 310

Propyl gallate

E 311

Octyl gallate

E 312

Dodecyl gallate

E 315

Erythorbic acid

E 316

Sodium erythorbate

E 319

Tertiary-butyl hydroquinone (TBHQ)

E 320

Butylated hydroxyanisole (BHA)

E 321

Butylated hydroxytoluene (BHT)

E 322

Lecithins

E 325

Sodium lactate

E 326

Potassium lactate

E 327

Calcium lactate

E 330

Citric acid

E 331

Sodium citrates

E 332

Potassium citrates

E 333

Calcium citrates

E 334

Tartaric acid (L(+)-)

E 335

Sodium tartrates

E 336

Potassium tartrates

E 337

Sodium potassium tartrate

E 338

Phosphoric acid

E 339

Sodium phosphates

E 340

Potassium phosphates

E 341

Calcium phosphates

E 343

Magnesium phosphates

E 350

Sodium malates

E 351

Potassium malate

E 352

Calcium malates

E 353

Metatartaric acid

E 354

Calcium tartrate

E 355

Adipic acid

E 356

Sodium adipate

E 357

Potassium adipate

E 363

Succinic acid

E 380

Triammonium citrate

E 385

Calcium disodium ethylene diamine tetra-acetate (Calcium disodium EDTA)

E 392

Extracts of rosemary

E 400

Alginic acid

E 401

Sodium alginate

E 402

Potassium alginate

E 403

Ammonium alginate

E 404

Calcium alginate

E 405

Propane-1, 2-diol alginate

E 406

Agar

E 407a

Processed euchema seaweed

E 407

Carrageenan

E 410

Locust bean gum

E 412

Guar gum

E 413

Tragacanth

E 414

Gum arabic (acacia gum)

E 415

Xanthan gum

E 416

Karaya gum

E 417

Tara gum

E 418

Gellan gum

E 422

Glycerol

E 425

Konjac

E 426

Soybean hemicellulose

E 427

Cassia gum

E 431

Polyoxyethylene (40) stearate

E 432

Polyoxyethylene sorbitan monolaurate (polysorbate 20)

E 433

Polyoxyethylene sorbitan monooleate (polysorbate 80)

E 434

Polyoxyethylene sorbitan monopalmitate (polysorbate 40)

E 435

Polyoxyethylene sorbitan monostearate (polysorbate 60)

E 436

Polyoxyethylene sorbitan tristearate (polysorbate 65)

E 440

Pectins

E 442

Ammonium phosphatides

E 444

Sucrose acetate isobutyrate

E 445

Glycerol esters of wood rosins

E 450

Diphosphates

E 451

Triphosphates

E 452

Polyphosphates

E 459

Beta-cyclodextrin

E 460

Cellulose

E 461

Methyl cellulose

E 462

Ethyl cellulose

E 463

Hydroxypropyl cellulose

E 464

Hydroxypropyl methyl cellulose

E 465

Ethyl methyl cellulose

E 466

Carboxy methyl cellulose, Sodium carboxy methyl cellulose, cellulose gum

E 468

Cross-linked sodium carboxy methyl cellulose, cross linked cellulose gum

E 469

Enzymatically hydrolysed carboxy methyl cellulose, Enzymatically hydrolysed cellulose gum

E 470a

Sodium, potassium and calcium salts of fatty acids

E 470b

Magnesium salts of fatty acids

E 471

Mono-and diglycerides of fatty acids

E 472a

Acetic acid esters of mono- and diglycerides of fatty acids

E 472b

Lactic acid esters of mono- and diglycerides of fatty acids

E 472c

Citric acid esters of mono- and diglycerides of fatty acids

E 472d

Tartaric acid esters of mono- and diglycerides of fatty acids

E 472e

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

E 472f

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

E 473

Sucrose esters of fatty acids

E 474

Sucroglycerides

E 475

Polyglycerol esters of fatty acids

E 476

Polyglycerol polyricinoleate

E 477

Propane-1,2-diol esters of fatty acids

E 479b

Thermally oxidised soya bean oil interacted with mono- and diglycerides of fatty acids

E 481

Sodium stearoyl-2-lactylate

E 482

Calcium stearoyl-2-lactylate

E 483

Stearyl tartrate

E 491

Sorbitan monostearate

E 492

Sorbitan tristearate

E 493

Sorbitan monolaurate

E 494

Sorbitan monooleate

E 495

Sorbitan monopalmitate

E 500

Sodium carbonates

E 501

Potassium carbonates

E 503

Ammonium carbonates

E 504

Magnesium carbonates

E 507

Hydrochloric acid

E 508

Potassium chloride

E 509

Calcium chloride

E 511

Magnesium chloride

E 512

Stannous chloride

E 513

Sulphuric acid

E 514

Sodium sulphates

E 515

Potassium sulphates

E 516

Calcium sulphate

E 517

Ammonium sulphate

E 520

Aluminium sulphate

E 521

Aluminium sodium sulphate

E 522

Aluminium potassium sulphate

E 523

Aluminium ammonium sulphate

E 524

Sodium hydroxide

E 525

Potassium hydroxide

E 526

Calcium hydroxide

E 527

Ammonium hydroxide

E 528

Magnesium hydroxide

E 529

Calcium oxide

E 530

Magnesium oxide

E 535

Sodium ferrocyanide

E 536

Potassium ferrocyanide

E 538

Calcium ferrocyanide

E 541

Sodium aluminium phosphate acidic

E 551

Silicon dioxide

E 552

Calcium silicate

E 553a

Magnesium silicate

E 553b

Talc

E 554

Sodium aluminium silicate

E 555

Potassium aluminium silicate

▼M5

E 556

Calcium aluminium silicate (2)

E 558

Bentonite (3)

E 559

Aluminium silicate (Kaolin) (2)

▼M2

E 570

Fatty acids

E 574

Gluconic acid

E 575

Glucono-delta-lactone

E 576

Sodium gluconate

E 577

Potassium gluconate

E 578

Calcium gluconate

E 579

Ferrous gluconate

E 585

Ferrous lactate

E 586

4-Hexylresorcinol

E 620

Glutamic acid

E 621

Monosodium glutamate

E 622

Monopotassium glutamate

E 623

Calcium diglutamate

E 624

Monoammonium glutamate

E 625

Magnesium diglutamate

E 626

Guanylic acid

E 627

Disodium guanylate

E 628

Dipotassium guanylate

E 629

Calcium guanylate

E 630

Inosinic acid

E 631

Disodium inosinate

E 632

Dipotassium inosinate

E 633

Calcium inosinate

E 634

Calcium 5′-ribonucleotides

E 635

Disodium 5′-ribonucleotides

E 640

Glycine and its sodium salt

E 650

Zinc acetate

E 900

Dimethyl polysiloxane

E 901

Beeswax, white and yellow

E 902

Candelilla wax

E 903

Carnauba wax

E 904

Shellac

E 905

Microcrystalline wax

E 907

Hydrogenated poly-1-decene

E 912

Montan acid esters

E 914

Oxidised polyethylene wax

E 920

L-cysteine

E 927b

Carbamide

E 938

Argon

E 939

Helium

E 941

Nitrogen

E 942

Nitrous oxide

E 943a

Butane

E 943b

Isobutane

E 944

Propane

E 948

Oxygen

E 949

Hydrogen

E 999

Quillaia extract

E 1103

Invertase

E 1105

Lysozyme

E 1200

Polydextrose

E 1201

Polyvinylpyrrolidone

E 1202

Polyvinylpolypyrrolidone

E 1203

Polyvinyl alcohol (PVA)

E 1204

Pullulan

E 1205

Basic methacrylate copolymer

E 1404

Oxidised starch

E 1410

Monostarch phosphate

E 1412

Distarch phosphate

E 1413

Phosphated distarch phosphate

E 1414

Acetylated distarch phosphate

E 1420

Acetylated starch

E 1422

Acetylated distarch adipate

E 1440

Hydroxy propyl starch

E 1442

Hydroxy propyl distarch phosphate

E 1450

Starch sodium octenyl succinate

E 1451

Acetylated oxidised starch

E 1452

Starch aluminium octenyl succinate

E 1505

Triethyl citrate

E 1517

Glyceryl diacetate (diacetin)

E 1518

Glyceryl triacetate (triacetin)

E 1519

Benzyl alcohol

E 1520

Propane-1, 2-diol (propylene glycol)

E 1521

Polyethylene glycol

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

(2)   authorised until 31 January 2014.

(3)   authorised until 31 May 2013.

PART C

DEFINITIONS OF GROUPS OF ADDITIVES

(1)    Group I



E-number

Name

Specific maximum level

E 170

Calcium carbonate

quantum satis

E 260

Acetic acid

quantum satis

E 261

Potassium acetate

quantum satis

E 262

Sodium acetates

quantum satis

E 263

Calcium acetate

quantum satis

E 270

Lactic acid

quantum satis

E 290

Carbon dioxide

quantum satis

E 296

Malic acid

quantum satis

E 300

Ascorbic acid

quantum satis

E 301

Sodium ascorbate

quantum satis

E 302

Calcium ascorbate

quantum satis

E 304

Fatty acid esters of ascorbic acid

quantum satis

E 306

Tocopherol-rich extract

quantum satis

E 307

Alpha-tocopherol

quantum satis

E 308

Gamma-tocopherol

quantum satis

E 309

Delta-tocopherol

quantum satis

E 322

Lecithins

quantum satis

E 325

Sodium lactate

quantum satis

E 326

Potassium lactate

quantum satis

E 327

Calcium lactate

quantum satis

E 330

Citric acid

quantum satis

E 331

Sodium citrates

quantum satis

E 332

Potassium citrates

quantum satis

E 333

Calcium citrates

quantum satis

E 334

Tartaric acid (L(+)-)

quantum satis

E 335

Sodium tartrates

quantum satis

E 336

Potassium tartrates

quantum satis

E 337

Sodium potassium tartrate

quantum satis

E 350

Sodium malates

quantum satis

E 351

Potassium malate

quantum satis

E 352

Calcium malates

quantum satis

E 354

Calcium tartrate

quantum satis

E 380

Triammonium citrate

quantum satis

E 400

Alginic acid

quantum satis (1)

E 401

Sodium alginate

quantum satis (1)

E 402

Potassium alginate

quantum satis (1)

E 403

Ammonium alginate

quantum satis (1)

E 404

Calcium alginate

quantum satis (1)

E 406

Agar

quantum satis (1)

E 407

Carrageenan

quantum satis (1)

E 407a

Processed euchema seaweed

quantum satis (1)

E 410

Locust bean gum

quantum satis (1) (2)

E 412

Guar gum

quantum satis (1) (2)

E 413

Tragacanth

quantum satis (1)

E 414

Gum arabic (Acacia gum)

quantum satis (1)

E 415

Xanthan gum

quantum satis (1) (2)

E 417

Tara gum

quantum satis (1) (2)

E 418

Gellan gum

quantum satis (1)

E 422

Glycerol

quantum satis

E 425

Konjac

(i)  Konjac gum

(ii)  Konjac glucomannane

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

E 440

Pectins

quantum satis (1)

E 460

Cellulose

quantum satis

E 461

Methyl cellulose

quantum satis

E 462

Ethyl cellulose

quantum satis

E 463

Hydroxypropyl cellulose

quantum satis

E 464

Hydroxypropyl methyl cellulose

quantum satis

E 465

Ethyl methyl cellulose

quantum satis

E 466

Carboxy methyl cellulose

quantum satis

E 469

Enzymatically hydrolysed carboxy methyl cellulose

quantum satis

E 470a

Sodium, potassium and calcium salts of fatty acids

quantum satis

E 470b

Magnesium salts of fatty acids

quantum satis

E 471

Mono- and diglycerides of fatty acids

quantum satis

E 472a

Acetic acid esters of mono- and diglycerides of fatty acids

quantum satis

E 472b

Lactic acid esters of mono- and diglycerides of fatty acids

quantum satis

E 472c

Citric acid esters of mono- and diglycerides of fatty acids

quantum satis

E 472d

Tartaric acid esters of mono- and diglycerides of fatty acids

quantum satis

E 472e

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

quantum satis

E 472f

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

quantum satis

E 500

Sodium carbonates

quantum satis

E 501

Potassium carbonates

quantum satis

E 503

Ammonium carbonates

quantum satis

E 504

Magnesium carbonates

quantum satis

E 507

Hydrochloric acid

quantum satis

E 508

Potassium chloride

quantum satis

E 509

Calcium chloride

quantum satis

E 511

Magnesium chloride

quantum satis

E 513

Sulphuric acid

quantum satis

E 514

Sodium sulphates

quantum satis

E 515

Potassium sulphates

quantum satis

E 516

Calcium sulphate

quantum satis

E 524

Sodium hydroxide

quantum satis

E 525

Potassium hydroxide

quantum satis

E 526

Calcium hydroxide

quantum satis

E 527

Ammonium hydroxide

quantum satis

E 528

Magnesium hydroxide

quantum satis

E 529

Calcium oxide

quantum satis

E 530

Magnesium oxide

quantum satis

E 570

Fatty acids

quantum satis

E 574

Gluconic acid

quantum satis

E 575

glucono-delta-lactone

quantum satis

E 576

Sodium gluconate

quantum satis

E 577

Potassium gluconate

quantum satis

E 578

Calcium gluconate

quantum satis

E 640

Glycine and its sodium salt

quantum satis

E 920

L-cysteine

quantum satis

E 938

Argon

quantum satis

E 939

Helium

quantum satis

E 941

Nitrogen

quantum satis

E 942

Nitrous oxide

quantum satis

E 948

Oxygen

quantum satis

E 949

Hydrogen

quantum satis

E 1103

Invertase

quantum satis

E 1200

Polydextrose

quantum satis

E 1404

Oxidised starch

quantum satis

E 1410

Monostarch phosphate

quantum satis

E 1412

Distarch phosphate

quantum satis

E 1413

Phosphated distarch phosphate

quantum satis

E 1414

Acetylated distarch phosphate

quantum satis

E 1420

Acetylated starch

quantum satis

E 1422

Acetylated distarch adipate

quantum satis

E 1440

Hydroxy propyl starch

quantum satis

E 1442

Hydroxy propyl distarch phosphate

quantum satis

E 1450

Starch sodium octenyl succinate

quantum satis

E 1451

Acetylated oxidised starch

quantum satis

E 620

Glutamic acid

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

E 621

Monosodium glutamate

E 622

Monopotassium glutamate

E 623

Calcium diglutamate

E 624

Monoammonium glutamate

E 625

Magnesium diglutamate

E 626

Guanylic acid

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

E 627

Disodium guanylate

E 628

Dipotassium guanylate

E 629

Calcium guanylate

E 630

Inosinic acid

E 631

Disodium inosinate

E 632

Dipotassium inosinate

E 633

Calcium inosinate

E 634

Calcium 5′-ribonucleotides

E 635

Disodium 5′-ribonucleotides

E 420

Sorbitols

Quantum satis (for purpose other than sweetening)

E 421

Mannitol

E 953

Isomalt

E 965

Maltitols

E 966

Lactitol

E 967

Xylitol

E 968

Erythritol

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

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

(3)   May not be used in jelly confectionery.

(2)    Group II: Food colours authorised at quantum satis



E-number

Name

E 101

Riboflavins

E 140

Chlorophylls, Chlorophyllins

E 141

Copper complexes of chlorophylls and chlorophyllins

E 150a

Plain caramel

E 150b

Caustic sulphite caramel

E 150c

Ammonia caramel

E 150d

Sulphite ammonia caramel

E 153

Vegetable carbon

E 160a

Carotenes

E 160c

Paprika extract, capsanthin, capsorubin

E 162

Beetroot Red, betanin

E 163

Anthocyanins

E 170

calcium carbonate

E 171

Titanium dioxide

E 172

Iron oxides and hydroxides

(3)    Group III: Food colours with combined maximum limit



E-number

Name

E 100

Curcumin

E 102

Tartrazine

E 104

Quinoline Yellow

E 110

Sunset yellow FCF/Orange yellow S

E 120

Cochineal, Carminic acid, Carmines

E 122

Azorubine, Carmoisine

E 124

Ponceau 4R, Cochineal red A

E 129

Allura red AC

E 131

Patent Blue V

E 132

Indigotine, Indigo carmine

E 133

Brilliant Blue FCF

E 142

Green S

E 151

Brilliant black BN, Black BN

E 155

Brown HT

E 160e

Beta-apo-8′-carotenal (C 30)

E 161b

Lutein

(4)    Group IV: Polyols



E-number

Name

E 420

Sorbitols

E 421

Mannitol

E 953

Isomalt

E 965

Maltitols

E 966

Lactitol

E 967

Xylitol

E 968

Erythritol

(5)    Other additives that may be regulated combined



(a)  E 200–203: Sorbic acid — sorbates (SA)

E-number

Name

E 200

Sorbic acid

E 202

Potassium sorbate

E 203

Calcium sorbate



(b)  E 210–213: Benzoic acid — benzoates (BA)

E-number

Name

E 210

Benzoic acid

E 211

Sodium benzoate

E 212

Potassium benzoate

E 213

Calcium benzoate



(c)  E 200–213: Sorbic acid — sorbates; Benzoic acid — benzoates (SA + BA)

E-number

Name

E 200

Sorbic acid

E 202

Potassium sorbate

E 203

Calcium sorbate

E 210

Benzoic acid

E 211

Sodium benzoate

E 212

Potassium benzoate

E 213

Calcium benzoate



(d)  E 200–219: Sorbic acid — sorbates; Benzoic acid — benzoates; p-hydroxybenzoates (SA + BA + PHB)

E-number

Name

E 200

Sorbic acid

E 202

Potassium sorbate

E 203

Calcium sorbate

E 210

Benzoic acid

E 211

Sodium benzoate

E 212

Potassium benzoate

E 213

Calcium benzoate

E 214

Ethyl-p-hydroxybenzoate

E 215

Sodium ethyl p-hydroxybenzoate

E 218

Methyl p-hydroxybenzoate

E 219

Sodium methyl p-hydroxybenzoate



(e)  E 200–203; 214–219: Sorbic acid — sorbates; p-hydroxybenzoates (SA + PHB)

E-number

Name

E 200

Sorbic acid

E 202

Potassium sorbate

E 203

Calcium sorbate

E 214

Ethyl-p-hydroxybenzoate

E 215

Sodium ethyl p-hydroxybenzoate

E 218

Methyl p-hydroxybenzoate

E 219

Sodium methyl p-hydroxybenzoate



(f)  E 214–219: p-hydroxybenzoates (PHB)

E-number

Name

E 214

Ethyl-p-hydroxybenzoate

E 215

Sodium ethyl p-hydroxybenzoate

E 218

Methyl p-hydroxybenzoate

E 219

Sodium methyl p-hydroxybenzoate



(g)  E 220–228: Sulphur dioxide — sulphites

E-number

Name

E 220

Sulphur dioxide

E 221

Sodium sulphite

E 222

Sodium hydrogen sulphite

E 223

Sodium metabisulphite

E 224

Potassium metabisulphite

E 226

Calcium sulphite

E 227

Calcium hydrogen sulphite

E 228

Potassium hydrogen sulphite



(h)  E 249–250: Nitrites

E-number

Name

E 249

Potassium nitrite

E 250

Sodium nitrite



(i)  E 251–252: Nitrates

E-number

Name

E 251

Sodium nitrate

E 252

Potassium nitrate



(j)  E 280–283: Propionic acid — propionates

E-number

Name

E 280

Propionic acid

E 281

Sodium propionate

E 282

Calcium propionate

E 283

Potassium propionate



(k)  E 310–320: Gallates, TBHQ and BHA

E-number

Name

E 310

Propyl gallate

E 311

Octyl gallate

E 312

Dodecyl gallate

E 319

Tertiary-butyl hydroquinone (TBHQ)

E 320

Butylated hydroxyanisole (BHA)



(l)  E 338–341, E 343 and E 450 — 452: Phosphoric acid — phosphates — di-, tri- and polyphosphates

E-number

Name

E 338

Phosphoric acid

E 339

Sodium phosphates

E 340

Potassium phosphates

E 341

Calcium phosphates

E 343

Magnesium phosphates

E 450

Diphosphates

E 451

Triphosphates

E 452

Polyphosphates



(m)  E 355–357: Adipic acid — adipates

E-number

Name

E 355

Adipic acid

E 356

Sodium adipate

E 357

Potassium adipate



(n)  E 432–436: Polysorbates

E-number

Name

E 432

Polyoxyethylene sorbitan monolaurate (polysorbate 20)

E 433

Polyoxyethylene sorbitan monooleate (polysorbate 80)

E 434

Polyoxyethylene sorbitan monopalmitate (polysorbate 40)

E 435

Polyoxyethylene sorbitan monostearate (polysorbate 60)

E 436

Polyoxyethylene sorbitan tristearate (polysorbate 65)



(o)  E 473–474: Sucrose esters of fatty acids, Sucroglycerides

E-number

Name

E 473

Sucrose esters of fatty acids

E 474

Sucroglycerides



(p)  E 481–482: Stearoyl-2-lactylates

E-number

Name

E 481

Sodium stearoyl-2-lactylate

E 482

Calcium stearoyl-2-lactylate



(q)  E 491–495: Sorbitan esters

E-number

Name

E 491

Sorbitan monostearate

E 492

Sorbitan tristearate

E 493

Sorbitan monolaurate

E 494

Sorbitan monooleate

E 495

Sorbitan monopalmitate



(r)  E 520–523: Aluminium sulphates

E-number

Name

E 520

Aluminium sulphate

E 521

Aluminium sodium sulphate

E 522

Aluminium potassium sulphate

E 523

Aluminium ammonium sulphate

▼M5

(s.1.) E 551 – 559: Silicon dioxide – silicates ( 33 )



E-number

Name

E 551

Silicon dioxide

E 552

Calcium silicate

E 553a

Magnesium silicate

E 553b

Talc

E 554

Sodium aluminium silicate

E 555

Potassium aluminium silicate

E 556

Calcium aluminium silicate

E 559

Aluminium silicate (Kaolin)

(s.2.) E 551 – 553: Silicon dioxide – silicates ( 34 )



E-number

Name

E 551

Silicon dioxide

E 552

Calcium silicate

E 553a

Magnesium silicate

E 553b

Talc

▼M2



(t)  E 620–625: Glutamic acid — glutamates

E-number

Name

E 620

Glutamic acid

E 621

Monosodium glutamate

E 622

Monopotassium glutamate

E 623

Calcium diglutamate

E 624

Monoammonium glutamate

E 625

Magnesium diglutamate



(u)  E 626–635: Ribonucleotides

E-number

Name

E 626

Guanylic acid

E 627

Disodium guanylate

E 628

Dipotassium guanylate

E 629

Calcium guanylate

E 630

Inosinic acid

E 631

Disodium inosinate

E 632

Dipotassium inosinate

E 633

Calcium inosinate

E 634

Calcium 5′-ribonucleotides

E 635

Disodium 5′-ribonucleotides

PART D

FOOD CATEGORIES



Number

Name

0.

All categories of foods

01.

Dairy products and analogues

01.1

Unflavoured pasteurised and sterilised (including UHT) milk

01.2

Unflavoured fermented milk products, including natural unflavoured buttermilk (excluding sterilised buttermilk) non-heat-treated after fermentation

01.3

Unflavoured fermented milk products, heat-treated after fermentation

01.4

Flavoured fermented milk products including heat-treated products

01.5

Dehydrated milk as defined by Directive 2001/114/EC

01.6

Cream and cream powder

01.6.1

Unflavoured pasteurised cream (excluding reduced fat creams)

01.6.2

Unflavoured live fermented cream products and substitute products with a fat content of less than 20 %

01.6.3

Other creams

01.7

Cheese and cheese products

01.7.1

Unripened cheese excluding products falling in category 16

01.7.2

Ripened cheese

01.7.3

Edible cheese rind

01.7.4

Whey cheese

01.7.5

Processed cheese

01.7.6

Cheese products (excluding products falling in category 16)

01.8

Dairy analogues, including beverage whiteners

02.

Fats and oils and fat and oil emulsions

02.1

Fats and oils essentially free from water (excluding anhydrous milkfat)

02.2

Fat and oil emulsions mainly of type water-in-oil

02.2.1

Butter and concentrated butter and butter oil and anhydrous milkfat

02.2.2

Other fat and oil emulsions including spreads as defined by Regulation (EC) No 1234/2007 and liquid emulsions

02.3

Vegetable oil pan spray

03.

Edible ices

04.

Fruit and vegetables

04.1

Unprocessed fruit and vegetables

04.1.1

Entire fresh fruit and vegetables

04.1.2

Peeled, cut and shredded fruit and vegetables

04.1.3

Frozen fruit and vegetables

04.2

Processed fruit and vegetables

04.2.1

Dried fruit and vegetables

04.2.2

Fruit and vegetables in vinegar, oil, or brine

04.2.3

Canned or bottled fruit and vegetables

04.2.4

Fruit and vegetable preparations, excluding products covered by 5.4

04.2.4.1

Fruit and vegetable preparations excluding compote

04.2.4.2

Compote, excluding products covered by category 16

04.2.5

Jam, jellies and marmalades and similar products

04.2.5.1

Extra jam and extra jelly as defined by Directive 2001/113/EC

04.2.5.2

Jam, jellies and marmalades and sweetened chestnut puree as defined by Directive 2001/113/EC

04.2.5.3

Other similar fruit or vegetable spreads

04.2.5.4

Nut butters and nut spreads

04.2.6

Processed potato products

05.

Confectionery

05.1

Cocoa and chocolate products as covered by Directive 2000/36/EC

05.2

Other confectionery including breath refreshening microsweets

05.3

Chewing gum

05.4

Decorations, coatings and fillings, except fruit based fillings covered by category 4.2.4

06.

Cereals and cereal products

06.1

Whole, broken, or flaked grain

06.2

Flours and other milled products and starches

06.2.1

Flours

06.2.2

Starches

06.3

Breakfast cereals

06.4

Pasta

06.4.1

Fresh pasta

06.4.2

Dry pasta

06.4.3

Fresh pre-cooked pasta

06.4.4

Potato gnocchi

06.4.5

Fillings of stuffed pasta (ravioli and similar)

06.5

Noodles

06.6

Batters

06.7

Pre-cooked or processed cereals

07.

Bakery wares

07.1

Bread and rolls

07.1.1

Bread prepared solely with the following ingredients: wheat flour, water, yeast or leaven, salt

07.1.2

Pain courant français; Friss búzakenyér, fehér és félbarna kenyerek

07.2

Fine bakery wares

08.

Meat

08.1

Unprocessed meat

08.1.1

Unprocessed meat other than meat preparations as defined by Regulation (EC) No 853/2004

08.1.2

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

08.2

Processed meat

08.2.1

Non-heat-treated processed meat

08.2.2

Heat-treated processed meat

08.2.3

Casings and coatings and decorations for meat

08.2.4

Traditionally cured meat products with specific provisions concerning nitrites and nitrates

08.2.4.1

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

08.2.4.2

Traditional dry cured products. (Dry curing process involves dry application of curing mixture containing nitrites and/or nitrates, salt and other components to the surface of the meat followed by a period of stabilisation/maturation).

08.2.4.3

Other traditionally cured products. (Immersion and dry cured processes used in combination or where nitrite and/or nitrate is included in a compound product or where the curing solution is injected into the product prior to cooking)

09.

Fish and fisheries products

09.1

Unprocessed fish and fisheries products

09.1.1

Unprocessed fish

09.1.2

Unprocessed molluscs and crustaceans

09.2

Processed fish and fishery products including mollusks and crustaceans

09.3

Fish roe

10.

Eggs and egg products

10.1

Unprocessed eggs

10.2

Processed eggs and egg products

11.

Sugars, syrups, honey and table-top sweeteners

11.1

Sugars and syrups as defined by Directive 2001/111/EC

11.2

Other sugars and syrups

11.3

Honey as defined in Directive 2001/110/EC

11.4

Table-top sweeteners

11.4.1

Table-top sweeteners in liquid form

11.4.2

Table-top sweeteners in powder form

11.4.3

Table-top sweeteners in tablets

12.

Salts, spices, soups, sauces, salads and protein products

12.1

Salt and salt substitutes

12.1.1

Salt

12.1.2

Salt substitutes

12.2

Herbs, spices, seasonings

12.2.1

Herbs and spices

12.2.2

Seasonings and condiments

12.3

Vinegars

12.4

Mustard

12.5

Soups and broths

12.6

Sauces

12.7

Salads and savoury based sandwich spreads

12.8

Yeast and yeast products

12.9

Protein products, excluding products covered in category 1.8

13.

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

13.1

Foods for infants and young children

13.1.1

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

13.1.2

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

13.1.3

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

13.1.4

Other foods for young children

13.1.5

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

13.1.5.1

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

13.1.5.2

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

13.2

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

13.3

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

13.4

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

14.

Beverages

14.1

Non-alcoholic beverages

14.1.1

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

14.1.2

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

14.1.3

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

14.1.4

Flavoured drinks

14.1.5

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

14.1.5.1

Coffee, coffee extracts

14.1.5.2

Other

14.2

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

14.2.1

Beer and malt beverages

14.2.2

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

14.2.3

Cider and perry

14.2.4

Fruit wine and made wine

14.2.5

Mead

14.2.6

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

14.2.7

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

14.2.7.1

Aromatised wines

14.2.7.2

Aromatised wine-based drinks

14.2.7.3

Aromatised wine-product cocktails

14.2.8

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

15.

Ready-to-eat savouries and snacks

15.1

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

15.2

Processed nuts

16.

Desserts excluding products covered in categories 1, 3 and 4

17.

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

17.1

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

17.2

Food supplements supplied in a liquid form

17.3

Food supplements supplied in a syrup-type or chewable form

18.

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

(1)   OJ L 401, 30.12.2006, p. 1.

(2)   OJ L 339, 6.12.2006, p. 16.

(3)   OJ L 91, 7.4.1999, p. 29.

(4)   OJ L 16, 21.1.2009, p. 3.

(5)   OJ L 183, 12.7.2002, p. 51.

PART E

AUTHORISED FOOD ADDITIVES AND CONDITIONS OF USE IN FOOD CATEGORIES



Category number

E-number

Name

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

Footnotes

Restrictions/exceptions

0.

Food additives permitted in all categories of foods

E 290

Carbon dioxide

quantum satis

 
 

E 938

Argon

quantum satis

 
 

E 939

Helium

quantum satis

 
 

E 941

Nitrogen

quantum satis

 
 

E 942

Nitrous oxide

quantum satis

 
 

E 948

Oxygen

quantum satis

 
 

E 949

Hydrogen

quantum satis

 
 

E 338-452

Phosphoric acid — phosphates — di-, tri- and polyphosphates

10 000

(1) (4) (57)

only foods in dried powdered form (i.e. foods dried during the production process, and mixtures thereof), excluding foods listed in table 1 of Part A of this Annex

E 551-559

Silicon dioxide — silicates

10 000

(1) (57)

only foods in dried powdered form (i.e. foods dried during the production process, and mixtures thereof), excluding foods listed in table 1 of Part A of this Annex

E 459

Beta-cyclodextrin

quantum satis

 

only foods in tablet and coated tablet form, excluding the foods listed in table 1 of Part A of this Annex

E 551-559

Silicon dioxide — silicates

quantum satis

(1)

only foods in tablet and coated tablet form, excluding the foods listed in table 1 of Part A of this Annex

(1):  The additives may be added individually or in combination

(4):  The maximum level is expressed as P2O5

(57):  The maximum level shall apply unless a different maximum level is specified in points 01 to 18 of this Annex in relation to individual foods or categories of foods

01

Dairy products and analogues

01.1

Unflavoured pasteurised and sterilised (including UHT) milk

E 331

Sodium citrates

4 000

 

only UHT goat milk

E 338-452

Phosphoric acid — phosphates — di-, tri- and polyphosphates

1 000

(1) (4)

only sterilised and UHT milk

(1):  The additives may be added individually or in combination

(4):  The maximum level is expressed as P2O5

01.2

Unflavoured fermented milk products, including natural unflavoured buttermilk (excluding sterilised buttermilk) non-heat-treated after fermentation

01.3

Unflavoured fermented milk products, heat-treated after fermentation

Group I

Additives

 
 
 

E 200-203

Sorbic acid — sorbates

1 000

(1) (2)

only curdled milk

(1):  The additives may be added individually or in combination

(2):  The maximum level is applicable to the sum and the levels are expressed as the free acid

01.4

Flavoured fermented milk products including heat-treated products

Group I

Additives

 
 
 

Group II

Colours at quantum satis

 
 
 

Group III

Colours with combined maximum limit

150

 
 

Group IV

Polyols

quantum satis

 

only energy-reduced products or with no added sugar

E 160b

Annatto, Bixin, Norbixin

10

 
 

E 160d

Lycopene

30

 
 

E 200-213

Sorbic acid — sorbates; Benzoic acid — benzoates

300

(1) (2)

only non-heat-treated dairy-based desserts

E 297

Fumaric acid

4 000

 

only fruit-flavoured desserts

E 338-452

Phosphoric acid — phosphates — di-, tri- and polyphosphates

3 000

(1) (4)

 

E 355-357

Adipic acid — adipates

1 000

 

only fruit-flavoured desserts

E 363

Succinic acid

6 000

 
 

E 416

Karaya gum

6 000

 
 

E 427

Cassia gum

2 500

 
 

E 432-436

Polysorbates

1 000

 
 

E 473-474

Sucrose esters of fatty acids — sucroglycerides

5 000

 
 

E 475

Polyglycerol esters of fatty acids

2 000

 
 

E 477

Propane-1,2-diol esters of fatty acids

5 000

 
 

E 481-482

Stearoyl-2-lactylates

5 000

 
 

E 483

Stearyl tartrate

5 000

 
 

E 491-495

Sorbitan esters

5 000

 
 

E 950

Acesulfame K

350

 

only energy-reduced products or with no added sugar

E 951

Aspartame

1 000

 

only energy-reduced products or with no added sugar

E 952

Cyclamic acid and its Na and Ca salts

250

(51)

only energy-reduced products or with no added sugar

E 954

Saccharin and its Na, K and Ca salts

100

(52)

only energy-reduced products or with no added sugar

E 955

Sucralose

400

 

only energy-reduced products or with no added sugar

E 957

Thaumatin

5

 

only as flavour enhancer

E 959

Neohesperidine DC

50

 

only energy-reduced products or with no added sugar

▼M4

E 960

Steviol glycosides

100

(60)

only energy-reduced products or with no added sugar

▼M2

E 962

Salt of aspartame-acesulfame

350

(11)a (49) (50)

only energy-reduced products or with no added sugar

E 961

Neotame

32

 

only energy-reduced products or with no added sugar

(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

▼M4

(60):  Expressed as steviol equivalents

▼M5

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

▼M2

01.5

Dehydrated milk as defined by Directive 2001/114/EC

Group II

Colours at quantum satis

quantum satis

 

except unflavoured products

E 300

Ascorbic acid

quantum satis

 
 

E 301

Sodium ascorbate

quantum satis

 
 

E 304

Fatty acid esters of ascorbic acid

quantum satis

 
 

E 310-320

Gallates, TBHQ and BHA

200

(1)

only milk powder for vending machines

E 322

Lecithins

quantum satis

 
 

E 331

Sodium citrates

quantum satis

 
 

E 332

Potassium citrates

quantum satis

 
 

E 338-452

Phosphoric acid — phosphates — di-, tri- and polyphosphates

1 000

(1) (4)

only partly dehydrated milk with less than 28 % solids

E 338-452

Phosphoric acid — phosphates — di-, tri- and polyphosphates

1 500

(1) (4)

only partly dehydrated milk with more than 28 % solids

E 338-452

Phosphoric acid — phosphates — di-, tri- and polyphosphates

2 500

(1) (4)

only dried milk and dried skimmed milk

E 392

Extracts of rosemary

200

(41) (46)

only milk powder for vending machines

E 392

Extracts of rosemary

30

(46)

only dried milk for manufacturing of ice cream

E 407

Carrageenan

quantum satis

 
 

E 500(ii)

Sodium hydrogen carbonate

quantum satis

 
 

E 501(ii)

Potassium hydrogen carbonate

quantum satis

 
 

E 509

Calcium chloride

quantum satis

 
 

(1):  The additives may be added individually or in combination

(4):  The maximum level is expressed as P2O5

(41):  Expressed on fat basis

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

01.6

Cream and cream powder

01.6.1

Unflavoured pasteurised cream (excluding reduced fat creams)

E 401

Sodium alginate

quantum satis

 
 

E 402

Potassium alginate

quantum satis

 
 

E 407

Carrageenan

quantum satis

 
 

E 466

Carboxy methyl cellulose

quantum satis

 
 

E 471

Mono- and diglycerides of fatty acids

quantum satis

 
 

01.6.2

Unflavoured live fermented cream products and substitute products with a fat content of less than 20 %

E 406

Agar

quantum satis

 
 

E 407

Carrageenan

quantum satis

 
 

E 410

Locust bean gum

quantum satis

 
 

E 412

Guar gum

quantum satis

 
 

E 415

Xanthan gum

quantum satis

 
 

E 440

Pectins

quantum satis

 
 

E 460

Cellulose

quantum satis

 
 

E 466

Carboxy methyl cellulose

quantum satis

 
 

E 471

Mono- and diglycerides of fatty acids

quantum satis

 
 

E 1404

Oxidised starch

quantum satis

 
 

E 1410

Monostarch phosphate

quantum satis

 
 

E 1412

Distarch phosphate

quantum satis

 
 

E 1413

Phosphated distarch phosphate

quantum satis

 
 

E 1414

Acetylated distarch phosphate

quantum satis

 
 

E 1420

Acetylated starch

quantum satis

 
 

E 1422

Acetylated distarch adipate

quantum satis

 
 

E 1440

Hydroxy propyl starch

quantum satis

 
 

E 1442

Hydroxy propyl distarch phosphate

quantum satis

 
 

E 1450

Starch sodium octenyl succinate

quantum satis

 
 

E 1451

Acetylated oxidised starch

quantum satis

 
 

01.6.3

Other creams

Group I

Additives

 
 
 

Group II

Colours at quantum satis

quantum satis

 

only flavoured creams

Group III

Colours with combined maximum limit

150

 

only flavoured creams

E 234

Nisin

10

 

only clotted cream

E 338-452

Phosphoric acid — phosphates — di-, tri- and polyphosphates

5 000

(1) (4)

only sterilised, pasteurised, UHT cream and whipped cream

E 473-474

Sucrose esters of fatty acids — sucroglycerides

5 000

(1)

only sterilised cream and sterilised cream with reduced fat content

(1):  The additives may be added individually or in combination

(4):  The maximum level is expressed as P2O5

01.7

Cheese and cheese products

01.7.1

Unripened cheese excluding products falling in category 16

Group I

Additives

 
 

except mozzarella, and unflavoured live fermented unripened cheese

Group II

Colours at quantum satis

quantum satis

 

only flavoured unripened cheese

Group III

Colours with combined maximum limit

150

 

only flavoured unripened cheese

E 200-203

Sorbic acid — sorbates

1 000

(1) (2)

 

E 234

Nisin

10

 

only mascarpone

E 260

Acetic acid

quantum satis

 

only mozzarella

E 270

Lactic acid

quantum satis

 

only mozzarella

E 330

Citric acid

quantum satis

 

only mozzarella

E 338-452

Phosphoric acid — phosphates — di-, tri- and polyphosphates

2 000

(1) (4)

except mozzarella

E 460(ii)

Powdered cellulose

quantum satis

 

only grated and sliced mozzarella

E 575

Glucono-delta-lactone

quantum satis

 

only mozzarella

(1):  The additives may be added individually or in combination

(2):  The maximum level is applicable to the sum and the levels are expressed as the free acid

(4):  The maximum level is expressed as P2O5

01.7.2

Ripened cheese

E 1105

Lysozyme

quantum satis

 
 

E 120

Cochineal, Carminic acid, Carmines

125

 

only red marbled cheese

E 140

Chlorophylls, Chlorophyllins

quantum satis

 

only sage Derby cheese

E 141

Copper complexes of chlorophylls and chlorophyllins

quantum satis

 

only sage Derby cheese

E 153

Vegetable carbon

quantum satis

 

only morbier cheese

E 160a

Carotenes

quantum satis

 

only ripened orange, yellow and broken-white cheese

E 160b

Annatto, Bixin, Norbixin

15

 

only ripened orange, yellow and broken-white cheese

E 160b

Annatto, Bixin, Norbixin

50

 

only red Leicester cheese

E 160b

Annatto, Bixin, Norbixin

35

 

only Mimolette cheese

E 160c

Paprika extract, capsanthin, capsorubin

quantum satis

 

only ripened range, yellow and broken-white cheese

E 163

Anthocyanins

quantum satis

 

only red marbled cheese

E 170

Calcium carbonate

quantum satis

 
 

E 200-203

Sorbic acid — sorbates

1 000

(1) (2)

only cheese, prepacked, sliced and cut; layered cheese and cheese with added foods

E 200-203

Sorbic acid — sorbates

quantum satis

 

only ripened products surface treatment

E 234

Nisin

12,5

(29)

 

E 235

Natamycin

1

(8)

only surface treatment of hard, semi-hard and semi-soft cheese

E 239

Hexamethylene tetramine

25 mg/kg residual amount, expressed as formaldehyde

 

only Provolone cheese

E 251-252

Nitrates

150

(30)

only hard, semi-hard and semi-soft cheese

E 280-283

Propionic acid — propionates

quantum satis

 

surface treatment only

E 460

Powdered cellulose

quantum satis

 

only sliced and grated ripened cheese

E 500(ii)

Sodium hydrogen carbonate

quantum satis

 

only sour milk cheese

E 504

Magnesium carbonates

quantum satis

 
 

E 509

Calcium chloride

quantum satis

 
 

E 551-559

Silicon dioxide — silicates

10 000

(1)

only sliced or grated cheese hard and semi-hard cheese

E 575

Glucono-delta-lactone

quantum satis

 
 

(1):  The additives may be added individually or in combination

(2):  The maximum level is applicable to the sum and the levels are expressed as the free acid

(8):  mg/dm2 surface, not present at a depth of 5 mm

(29):  This substance may be present naturally in certain cheeses as a result of fermentation processes

(30):  In the cheese milk or equivalent level if added after removal of whey and addition of water

01.7.3

Edible cheese rind

Group II

Colours at quantum satis

quantum satis

 
 

Group III

Colours with combined maximum limit

quantum satis

 
 

E 160d

Lycopene

30

 
 

E 180

Litholrubine BK

quantum satis

 
 

E 160b

Annatto, Bixin, Norbixin

20

 
 

▼M5

(67):  Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines and E 180 litholrubine BK 10 mg/kg. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013

▼M2

01.7.4

Whey cheese

Group II

Colours at quantum satis

quantum satis

 
 

E 200-203

Sorbic acid — sorbates

1 000

(1), (2)

only cheese, prepacked, sliced; layered cheese and cheese and cheese with added foods

E 251-252

Nitrates

150

(30)

only cheese milk of hard, semi-hard and semi-soft cheese

E 260

Acetic acid

quantum satis

 
 

E 270

Lactic acid

quantum satis

 
 

E 330

Citric acid

quantum satis

 
 

E 460(ii)

Powdered cellulose

quantum satis

 

only grated and sliced cheese

E 575

Glucono-delta-lactone

quantum satis

 
 

(1):  The additives may be added individually or in combination

(2):  The maximum level is applicable to the sum and the levels are expressed as the free acid.

(30):  In the cheese milk or equivalent level if added after removal of whey and addition of water

01.7.5

Processed cheese

Group I

Additives

 
 
 

Group II

Colours at quantum satis

quantum satis

 

only flavoured processed cheese

E 100

Curcumin

100

(33)

only flavoured processed cheese

E 102

Tartrazine

100

(33)

only flavoured processed cheese

E 104

Quinoline Yellow

100

(33)

only flavoured processed cheese

E 110

Sunset Yellow FCF/Orange Yellow S

100

(33)

only flavoured processed cheese

E 120

Cochineal, Carminic acid, Carmines

100

(33)

only flavoured processed cheese

E 122

Azorubine, Carmoisine

100

(33)

only flavoured processed cheese

E 124

Ponceau 4R, Cochineal Red A

100

(33)

only flavoured processed cheese

E 160e

Beta-apo-8′-carotenal (C 30)

100

(33)

only flavoured processed cheese

E 161b

Lutein

100

(33)

only flavoured processed cheese

E 160d

Lycopene

5

 

only flavoured processed cheese

E 160a

Carotenes

quantum satis

 
 

E 160c

Paprika extract, capsanthin, capsorubin

quantum satis

 
 

E 160b

Annatto, Bixin, Norbixin

15

 
 

E 200-203

Sorbic acid — sorbates

2 000

(1) (2)

 

E 234

Nisin

12,5

(29)

 

E 338-452

Phosphoric acid — phosphates — di-, tri- and polyphosphates

20 000

(1) (4)

 

E 427

Cassia gum

2 500

 
 

E 551-559

Silicon dioxide — silicates

10 000

(1)

 

(1):  The additives may be added individually or in combination

(2):  The maximum level is applicable to the sum and the levels are expressed as the free acid

(4):  The maximum level is expressed as P2O5

(29):  This substance may be present naturally in certain cheeses as a result of fermentation processes

(33):  Maximum individually or for the combination of E 100, E 102, E 104, E 110, E 120, E 122, E 124, E 160e and E 161b

▼M5

(66):  Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013

▼M2

01.7.6

Cheese products (excluding products falling in category 16)

Group I

Additives

 
 
 

Group II

Colours at quantum satis

quantum satis

 

only flavoured unripened products

Group III

Colours with combined maximum limit

100

 

only flavoured unripened products

E 1105

Lysozyme

quantum satis

 

only ripened products

E 120

Cochineal, Carminic acid, Carmines

125

 

only red marbled products

E 160a

Carotenes

quantum satis

 

only ripened orange, yellow and broken-white products

E 160b

Annatto, Bixin, Norbixin

15

 

only ripened orange, yellow and broken-white products

E 160c

Paprika extract, capsanthin, capsorubin

quantum satis

 

only ripened orange, yellow and broken-white products

E 163

Anthocyanins

quantum satis

 

only red marbled products

E 170

Calcium carbonate

quantum satis

 

only ripened products

E 200-203

Sorbic acid — sorbates

1 000

(1) (2)

only unripened products; ripened products, prepacked, sliced; layered ripened products and ripened products with added foods

E 200-203

Sorbic acid — sorbates

quantum satis

 

only ripened products surface treatment

E 234

Nisin

12,5

(29)

only ripened and processed products

E 235

Natamycin

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

 

only surface treatment of hard, semi-hard and semi-soft products

E 251-252

Nitrates

150

(30)

only hard, semi-hard and semi-soft ripened products

E 280-283

Propionic acid — propionates

quantum satis

 

only ripened products surface treatment

E 338-452

Phosphoric acid — phosphates — di-, tri- and polyphosphates

2 000

(1) (4)

only unripened products

E 460

Powdered cellulose

quantum satis

 

only grated and sliced ripened products and unripened products

E 504

Magnesium carbonates

quantum satis

 

only ripened products

E 509

Calcium chloride

quantum satis

 

only ripened products

E 551-559

Silicon dioxide — silicates

10 000

(1)

only sliced or grated hard and semi-hard products

E 575

Glucono-delta-lactone

quantum satis

 

only ripened products

(1):  The additives may be added individually or in combination

(2):  The maximum level is applicable to the sum and the levels are expressed as the free acid

(4):  The maximum level is expressed as P2O5

(29):  This substance may be present naturally in certain products as a result of fermentation processes

(30):  In the cheese milk or equivalent level if added after removal of whey and addition of water

01.8

Dairy analogues, including beverage whiteners

Group I

Additives

 
 
 

Group II

Colours at quantum satis

quantum satis

 
 

E 200-203

Sorbic acid — sorbates

quantum satis

(1) (2)

only cheese analogues (surface treatment only)

E 200-203

Sorbic acid — sorbates

2 000

(1) (2)

only analogues of cheese based on protein

E 251-252

Nitrates

150

(30)

only dairy-based cheese analogue

E 280-283

Propionic acid — propionates

quantum satis

 

only cheese analogues (surface treatment only)

E 338-452

Phosphoric acid — phosphates — di-, tri- and polyphosphates

5 000

(1) (4)

only whipped cream analogues

E 338-452

Phosphoric acid — phosphates — di-, tri- and polyphosphates

20 000

(1) (4)

only processed cheese analogues

E 338-452

Phosphoric acid — phosphates — di-, tri- and polyphosphates

30 000

(1) (4)

only beverage whiteners

E 338-452

Phosphoric acid — phosphates — di-, tri- and polyphosphates

50 000

(1) (4)

only beverage whiteners for vending machines

E 432-436

Polysorbates

5 000

(1)

only milk and cream analogues

E 473-474

Sucrose esters of fatty acids — sucroglycerides

5 000

(1)

only cream analogues

E 473-474

Sucrose esters of fatty acids — sucroglycerides

20 000

(1)

only beverage whiteners

E 475

Polyglycerol esters of fatty acids

5 000

 

only milk and cream analogues

E 475

Polyglycerol esters of fatty acids

500

 

only beverage whiteners

E 477

Propane-1,2-diol esters of fatty acids

1 000

 

only beverage whiteners

E 477

Propane-1,2-diol esters of fatty acids

5 000

 

only milk and cream analogues

E 481-482

Stearoyl-2-lactylates

3 000

(1)

only beverage whiteners

E 491-495

Sorbitan esters

5 000

(1)

only milk and cream analogues; beverage whiteners

E 551-559

Silicon dioxide — silicates

10 000

(1)

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

(1):  The additives may be added individually or in combination

(2):  The maximum level is applicable to the sum and the levels are expressed as the free acid

(4):  The maximum level is expressed as P2O5

(30):  In the cheese milk or equivalent level if added after removal of whey and addition of water

02

Fats and oils and fat and oil emulsions

02.1

Fats and oils essentially free from water (excluding anhydrous milkfat)

E 100

Curcumin

quantum satis

 

only fats

E 160a

Carotenes

quantum satis

 

only fats

E 160b

Annatto, bixin, norbixin

10

 

only fats

E 270

Lactic acid

quantum satis

 

only cooking and/or frying purposes or the preparation of gravy

E 300

Ascorbic acid

quantum satis

 

only cooking and/or frying purposes or the preparation of gravy

E 304

Fatty acid esters of ascorbic acid

quantum satis

 

except virgin oils and olive oils

E 306

Tocopherol-rich extract

quantum satis

 

except virgin oils and olive oils

E 307

Alpha-tocopherol

quantum satis

 

except virgin oils and olive oils

E 307

Alpha-tocopherol

200

 

only refined olive oils, including olive pomace oil

E 308

Gamma tocopherol

quantum satis

 

except virgin oils and olive oils

E 309

Delta-tocopherol

quantum satis

 

except virgin oils and olive oils

E 310-320

Gallates, TBHQ and BHA, individually or in combination

200

(1) (41)

only fats and oils for the professional manufacture of heat-treated foods; frying oil and frying fat (excluding olive pomace oil) and lard, fish oil, beef, poultry and sheep fat

E 321

Butylated hydroxytoluene (BHT)

100

(41)

only fats and oils for the professional manufacture of heat-treated foods; frying oil and frying fat (excluding olive an pomace oil) and lard, fish oil, beef, poultry and sheep fat

E 322

Lecithins

30 000

 

except virgin oils and olive oils

E 330

Citric acid

quantum satis

 

except virgin oils and olive oils

E 331

Sodium citrates

quantum satis

 

except virgin oils and olive oils

E 332

Potassium citrates

quantum satis

 

except virgin oils and olive oils

E 333

Calcium citrates

quantum satis

 

except virgin oils and olive oils

E 392

Extracts of rosemary

30

(41) (46)

only vegetable oils (excluding virgin oils and olive oils) and fat where content of polyunsaturated fatty acids is higher than 15 % w/w of the total fatty acid, for the use in non-heat-treated food products

E 392

Extracts of rosemary

50

(41) (46)

only fish oil and algal oil; lard, beef, poultry sheep and porcine fat; fat and oils for the professional manufacture of heat-treated foods; frying oils and frying fat, excluding olive oil and pomace oil

E 471

Mono- and diglycerides of fatty acids

10 000

 

except virgin oils and olive oils

E 472c

Citric acid esters of mono- and diglycerides of fatty acids

quantum satis

 

only for cooking and/or frying purposes or for the preparation of gravy

E 900

Dimethyl polysiloxane

10

 

only oils and fats for frying

(1):  The additives may be added individually or in combination

(41):  Expressed on fat basis

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

02.2

Fat and oil emulsions mainly of type water-in-oil

02.2.1

Butter and concentrated butter and butter oil and anhydrous milkfat

E 160a

Carotenes

quantum satis

 

except butter from sheep and goats milk

E 500

Sodium carbonates

quantum satis

 

only soured cream butter

E 338-452

Phosphoric acid — phosphates — di-, tri- and polyphosphates

2 000

(1) (4)

only soured cream butter

(1):  The additives may be added individually or in combination

(4):  The maximum level is expressed as P2O5

02.2.2

Other fat and oil emulsions including spreads as defined by Council Regulation (EC) No 1234/2007 and liquid emulsions

Group I

Additives

 
 
 

E 100

Curcumin

quantum satis

 

excluding reduced fat butter

E 160a

Carotenes

quantum satis

 
 

E 160b

Annatto, bixin, norbixin

10

 

excluding reduced fat butter

E 200-203

Sorbic acid — sorbates

1 000

(1) (2)

only fat emulsions (excluding butter) with a fat content of 60 % or more

E 200-203

Sorbic acid — sorbates

2 000

(1) (2)

only fat emulsions with a fat content less than 60 %

E 310-320

Gallates, TBHQ and BHA, individually or in combination

200

(1) (2)

only frying fat

E 321

Butylated hydroxytoluene (BHT)

100

 

only frying fat

E 338-452

Phosphoric acid — phosphates — di-, tri- and polyphosphates

5 000

(1) (4)

only spreadable fats

E 385

Calcium disodium ethylene diamine tetra-acetate (Calcium disodium EDTA)

100

 

only spreadable fats as defined in Article 115 of and Annex XV to Regulation (EC) No 1234/2007, having a fat content of 41 % or less

E 405

Propane-1, 2-diol alginate

3 000

 
 

E 432-436

Polysorbates

10 000

(1)

only fat emulsions for baking

E 473-474

Sucrose esters of fatty acids — sucroglycerides

10 000

(1)

only fat emulsions for baking

E 475

Polyglycerol esters of fatty acids

5 000

 
 

E 476

Polyglycerol polyricinoleate

4 000

 

only spreadable fats as defined in Article 115 of and Annex XV to Regulation (EC) No 1234/2007, having a fat content of 41 % or less and similar spreadable products with a fat content of less than 10 % fat

E 477

Propane-1,2-diol esters of fatty acids

10 000

 

only fat emulsions for baking purposes

E 479b

Thermally oxidised soya bean oil interacted with mono- and diglycerides of fatty acids

5 000

 

only fat emulsions for frying purposes

E 481-482

Stearoyl-2-lactylates

10 000

(1)

 

E 491-495

Sorbitan esters

10 000

(1)

 

E 551-559

Silicon dioxide — silicates

30 000

(1)

only tin greasing products

E 900

Dimethyl polysiloxane

10

 

only oils and fats for frying

E 959

Neohesperidine DC

5

 

only as flavour enhancer, only in the fat groups B & C in Annex XV to Regulation (EC) No 1234/2007

(1):  The additives may be added individually or in combination

(2):  The maximum level is applicable to the sum and the levels are expressed as the free acid

(4):  The maximum level is expressed as P2O5

02.3

Vegetable oil pan spray

Group I

Additives

 
 
 

E 338-452

Phosphoric acid — phosphates — di-, tri- and polyphosphates

30 000

(1) (4)

only water-based emulsion sprays for coating baking tins

E 392

Extracts of rosemary

50

(41) (46)

only fats and oils for the professional manufacture of heat-treated foods

E 551-559

Silicon dioxide — silicates

30 000

(1)

only tin greasing products

E 943a

Butane

quantum satis

 

only vegetable oil pan spray (for professional use only) and water-based emulsion spray

E 943b

Isobutane

quantum satis

 

only vegetable oil pan spray (for professional use only) and water-based emulsion spray

E 944

Propane

quantum satis

 

only vegetable oil pan spray (for professional use only) and water-based emulsion spray

(1):  The additives may be added individually or in combination

(4):  The maximum level is expressed as P2O5

(41):  Expressed on fat basis

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

03

Edible ices

Group I

Additives

 
 
 

Group II

Colours at quantum satis

quantum satis

 
 

Group III

Colours with combined maximum limit

150

(25)

 

Group IV

Polyols

quantum satis

 

only energy-reduced or with no added sugar

E 160b

Annatto, Bixin, Norbixin

20

 
 

E 160d

Lycopene

40

 
 

E 338-452

Phosphoric acid — phosphates — di-, tri- and polyphosphates

1 000

(1) (4)

 

E 405

Propane-1, 2-diol alginate

3 000

 

only water-based edible ices

E 427

Cassia gum

2 500

 
 

E 432-436

Polysorbates

1 000

(1)

 

E 473-474

Sucrose esters of fatty acids — sucroglycerides

5 000

(1)

 

E 477

Propane-1,2-diol esters of fatty acids

3 000

 
 

E 491-495

Sorbitan esters

500

(1)

 

E 901

Beeswax, white and yellow

quantum satis

 

only prepacked wafers containing ice cream

E 950

Acesulfame K

800

 

only energy-reduced or with no added sugar

E 951

Aspartame

800

 

only energy-reduced or with no added sugar

E 954

Saccharin and its Na, K and Ca salts

100

(52)

only energy-reduced or with no added sugar

E 955

Sucralose

320

 

only energy-reduced or with no added sugar

E 957

Thaumatin

50

 

only energy-reduced or with no added sugar

E 959

Neohesperidine DC

50

 

only energy-reduced or with no added sugar

▼M4

E 960

Steviol glycosides

200

(60)

only energy-reduced or with no added sugar

▼M2

E 961

Neotame

26

 

only energy-reduced or with no added sugar

E 962

Salt of aspartame-acesulfame

800

(11)b (49) (50)

only energy-reduced or with no added sugar

(1):  The additives may be added individually or in combination

(2):  The maximum level is applicable to the sum and the levels are expressed as the free acid

(4):  The maximum level is expressed as P2O5

(11):  Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent

(25):  The quantities of each of the colours E 110, E 122, E 124 and E 155 may not exceed 50 mg/kg or mg/l

(49):  The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)

(50):  The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951

(51):  Maximum usable levels are expressed in free acid

(52):  Maximum usable levels are expressed in free imide

▼M4

(60):  Expressed as steviol equivalents

▼M5

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

▼M2

04

Fruit and vegetables

04.1

Unprocessed fruit and vegetables

04.1.1

Entire fresh fruit and vegetables

E 200-203

Sorbic acid — sorbates

20

 

only surface treatment of unpeeled fresh citrus fruit

E 220-228

Sulphur dioxide — sulphites

10

(3)

only table grapes, fresh lychees (measured on edible parts) and blueberries (Vaccinium corymbosum)

E 220-228

Sulphur dioxide — sulphites

100

(3)

only vacuum-packed sweetcorn

E 445

Glycerol esters of wood rosins

50

 

only surface treatment of citrus fruit

E 473-474

Sucrose esters of fatty acids — sucroglycerides

quantum satis

(1)

only fresh fruits, surface treatment

E 901

Beeswax, white and yellow

quantum satis

 

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

E 902

Candelilla wax

quantum satis

 

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

E 903

Carnauba wax

200

 

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

E 904

Shellac

quantum satis

 

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

E 905

Microcrystalline wax

quantum satis

 

only surface treatment of melons, papaya, mango, and avocado

E 912

Montan acid esters

quantum satis

 

only surface treatment of citrus fruit, melons, papaya, mango, avocado and pineapple

E 914

Oxidised polyethylene wax

quantum satis

 

only surface treatment of citrus fruit, melons, papaya, mango, avocado and pineapple

(1):  The additives may be added individually or in combination

(3):  Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present

04.1.2

Peeled, cut and shredded fruit and vegetables

E 220-228

Sulphur dioxide — sulphites

50

(3)

only peeled potatoes

E 220-228

Sulphur dioxide — sulphites

300

(3)

only onion, garlic and shallot pulp

E 220-228

Sulphur dioxide — sulphites

800

(3)

only horseradish pulp

E 296

Malic acid

quantum satis

 

only prepacked unprocessed and peeled potatoes only

E 300

Ascorbic acid

quantum satis

 

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

E 301

Sodium ascorbate

quantum satis

 

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

E 302

Calcium ascorbate

quantum satis

 

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

E 330

Citric acid

quantum satis

 

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

E 331

Sodium citrates

quantum satis

 

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

E 332

Potassium citrates

quantum satis

 

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

E 333

Calcium citrates

quantum satis

 

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

(3):  Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present

04.1.3

Frozen fruit and vegetables

E 220-228

Sulphur dioxide — sulphites

50

(3)

only white vegetables including mushrooms and white pulses

E 220-228

Sulphur dioxide — sulphites

100

(3)

only frozen and deep-frozen potatoes

E 300

Ascorbic acid

quantum satis

 
 

E 301

Sodium ascorbate

quantum satis

 
 

E 302

Calcium ascorbate

quantum satis

 
 

E 330

Citric acid

quantum satis

 
 

E 331

Sodium citrates

quantum satis

 
 

E 332

Potassium citrates

quantum satis

 
 

E 333

Calcium citrates

quantum satis

 
 

(3):  Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present

04.2

Processed fruit and vegetables

04.2.1

Dried fruit and vegetables

Group I

Additives

 
 

E 410, E 412, E 415 E 417 may not be used to produce dehydrated foods intended to rehydrate on ingestion

E 101

Riboflavins

quantum satis

 

only preserves of red fruit

E 120

Cochineal, Carminic acid, Carmines

200

(34)

only preserves of red fruit

E 122

Azorubine, Carmoisine

200

(34)

only preserves of red fruit

E 124

Ponceau 4R, Cochineal Red A

200

(34)

only preserves of red fruit

E 129

Allura Red AG

200

(34)

only preserves of red fruit

E 131

Patent Blue V

200

(34)

only preserves of red fruit

E 133

Brilliant Blue FCF

200

(34)

only preserves of red fruit

E 140

Chlorophylls, Chlorophyllins

quantum satis

 

only preserves of red fruit

E 141

Copper complexes of chlorophylls and chlorophyllins

quantum satis

 

only preserves of red fruit

E 150a-d

Caramels

quantum satis

 

only preserves of red fruit

E 160a

Carotenes

quantum satis

 

only preserves of red fruit

E 160c

Paprika extract, capsanthin, capsorubin

quantum satis

 

only preserves of red fruit

E 162

Beetroot Red, betanin

quantum satis

 

only preserves of red fruit

E 163

Anthocyanins

quantum satis

 

only preserves of red fruit

E 200-203

Sorbic acid — sorbates

1 000

(1) (2)

only dried fruit

E 220-228

Sulphur dioxide — sulphites

50

(3)

only dried coconut

E 220-228

Sulphur dioxide — sulphites

50

(3)

only white vegetables, processed, including pulses

E 220-228

Sulphur dioxide — sulphites

100

(3)

only dried mushrooms

E 220-228

Sulphur dioxide — sulphites

150

(3)

only dried ginger

E 220-228

Sulphur dioxide — sulphites

200

(3)

only dried tomatoes

E 220-228

Sulphur dioxide — sulphites

400

(3)

only white vegetables, dried

E 220-228

Sulphur dioxide — sulphites

500

(3)

only dried fruit and nuts in shell excluding dried apples, pears, bananas, apricots, peaches, grapes, prunes and figs

E 220-228

Sulphur dioxide — sulphites

600

(3)

only dried apples and pears

E 220-228

Sulphur dioxide — sulphites

1 000

(3)

only dried bananas

E 220-228

Sulphur dioxide — sulphites

2 000

(3)

only dried apricots, peaches, grapes, prunes, and figs

E 907

Hydrogenated poly-1-decene

2 000

 

only dried fruit as glazing agent

(1):  The additives may be added individually or in combination

(2):  The maximum level is applicable to the sum and the levels are expressed as the free acid

(3):  Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present

(34):  Maximum individually or for the combination of E 120, E 122, E 124, E 129, E 131, E 133

04.2.2

Fruit and vegetables in vinegar, oil, or brine

Group I

Additives

 
 
 

E 101

Riboflavins

quantum satis

 

only preserves of red fruit

E 120

Cochineal, Carminic acid, Carmines

200

(34)

only preserves of red fruit

E 122

Azorubine, Carmoisine

200

(34)

only preserves of red fruit

E 124

Ponceau 4R, Cochineal Red A

200

(34)

only preserves of red fruit

E 129

Allura Red AG

200

(34)

only preserves of red fruit

E 131

Patent Blue V

200

(34)

only preserves of red fruit

E 133

Brilliant Blue FCF

200

(34)

only preserves of red fruit

E 140

Chlorophylls, Chlorophyllins

quantum satis

 

only preserves of red fruit

E 141

Copper complexes of chlorophylls and chlorophyllins

quantum satis

 

only preserves of red fruit

E 150a-d

Caramels

quantum satis

 

only preserves of red fruit

E 160a

Carotenes

quantum satis

 

only preserves of red fruit

E 160c

Paprika extract, capsanthin, capsorubin

quantum satis

 

only preserves of red fruit

E 162

Beetroot Red, betanin

quantum satis

 

only preserves of red fruit

E 163

Anthocyanins

quantum satis

 

only preserves of red fruit

E 101

Riboflavins

quantum satis

 

only vegetables (excluding olives)

E 140

Chlorophylls, Chlorophyllins

quantum satis

 

only vegetables (excluding olives)

E 141

Copper complexes of chlorophylls and chlorophyllins

quantum satis

 

only vegetables (excluding olives)

E 150a-d

Caramels

quantum satis

 

only vegetables (excluding olives)

E 160a

Carotenes

quantum satis

 

only vegetables (excluding olives)

E 162

Beetroot Red, betanin

quantum satis

 

only vegetables (excluding olives)

E 163

Anthocyanins

quantum satis

 

only vegetables (excluding olives)

E 200-213

Sorbic acid — sorbates; Benzoic acid — benzoates

2 000

(1) (2)

only vegetables (excluding olives)

E 200-203

Sorbic acid — sorbates

1 000

(1) (2)

only olives and olive-based preparations

E 210-213

Benzoic acid — benzoates

500

(1) (2)

only olives and olive-based preparations

E 200-213

Sorbic acid — sorbates; Benzoic acid — benzoates

1 000

(1) (2)

only olives and olive-based preparations

E 220-228

Sulphur dioxide — sulphites

100

(3)

except olives and golden peppers in brine

E 220-228

Sulphur dioxide — sulphites

500

(3)

only golden peppers in brine

E 579

Ferrous gluconate

150

(56)

only olives darkened by oxidation

E 585

Ferrous lactate

150

(56)

only olives darkened by oxidation

E 950

Acesulfame K

200

 

only sweet-sour preserves of fruit and vegetables

E 951

Aspartame

300

 

only sweet-sour preserves of fruit and vegetables

E 954

Saccharin and its Na, K and Ca salts

160

(52)

only sweet-sour preserves of fruit and vegetables

E 955

Sucralose

180

 

only sweet-sour preserves of fruit and vegetables

E 959

Neohesperidine DC

100

 

only sweet-sour preserves of fruit and vegetables

▼M4

E 960

Steviol glycosides

100

(60)

only sweet-sour preserves of fruit and vegetables

▼M2

E 961

Neotame

10

 

only sweet-sour preserves of fruit and vegetables

E 962

Salt of aspartame-acesulfame

200

(11)a (49) (50)

only sweet-sour preserves of fruit and vegetables

(1):  The additives may be added individually or in combination

(2):  The maximum level is applicable to the sum and the levels are expressed as the free acid

(3):  Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present

(11):  Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent

(34):  Maximum individually or for the combination of E 120, E 122, E 124, E 129, E 131, E 133

(49):  The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)

(50):  The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951

(52):  Maximum usable levels are expressed in free imide

(56):  Expressed as Fe

▼M4

(60):  Expressed as steviol equivalents

▼M2

04.2.3

Canned or bottled fruit and vegetables

E 101

Riboflavins

quantum satis

 

only preserves of red fruit

E 120

Cochineal, Carminic acid, Carmines

200

(34)

only preserves of red fruit

E 122

Azorubine, Carmoisine

200

(34)

only preserves of red fruit

E 124

Ponceau 4R, Cochineal Red A

200

(34)

only preserves of red fruit

E 129

Allura Red AG

200

(34)

only preserves of red fruit

E 131

Patent Blue V

200

(34)

only preserves of red fruit

E 133

Brilliant Blue FCF

200

(34)

only preserves of red fruit

E 140

Chlorophylls, Chlorophyllins

quantum satis

 

only preserves of red fruit

E 141

Copper complexes of chlorophylls and chlorophyllins

quantum satis

 

only preserves of red fruit

E 150a-d

Caramels

quantum satis

 

only preserves of red fruit

E 160a

Carotenes

quantum satis

 

only preserves of red fruit

E 160c

Paprika extract, capsanthin, capsorubin

quantum satis

 

only preserves of red fruit

E 162

Beetroot Red, betanin

quantum satis

 

only vegetables (excluding olives)

E 163

Anthocyanins

quantum satis

 

only preserves of red fruit

E 102

Tartrazine

100

 

only processed mushy and garden peas (canned)

E 133

Brilliant Blue FCF

20

 

only processed mushy and garden peas (canned)

E 142

Green S

10

 

only processed mushy and garden peas (canned)

E 127

Erythrosine

200

 

only cocktail cherries and candied cherries

E 127

Erythrosine

150

 

only bigareaux cherries in syrup and in cocktails

E 220-228

Sulphur dioxide — sulphites

50

(3)

only white vegetables, including pulses

E 220-228

Sulphur dioxide — sulphites

250

(3)

only bottled, sliced lemon

E 220-228

Sulphur dioxide — sulphites

100

(3)

only bottled whiteheart cherries; vacuum-packed sweetcorn

E 260

Acetic acid

quantum satis

 
 

E 261

Potassium acetate

quantum satis

 
 

E 262

Sodium acetates

quantum satis

 
 

E 263

Calcium acetate

quantum satis

 
 

E 270

Lactic acid

quantum satis

 
 

E 296

Malic acid

quantum satis

 
 

E 300

Ascorbic acid

quantum satis

 
 

E 301

Sodium ascorbate

quantum satis

 
 

E 302

Calcium ascorbate

quantum satis

 
 

E 325

Sodium lactate

quantum satis

 
 

E 326

Potassium lactate

quantum satis

 
 

E 327

Calcium lactate

quantum satis

 
 

E 330

Citric acid

quantum satis

 
 

E 331

Sodium citrates

quantum satis

 
 

E 332

Potassium citrates

quantum satis

 
 

E 333

Calcium citrates

quantum satis

 
 

E 334

Tartaric acid (L(+)-)

quantum satis

 
 

E 335

Sodium tartrates

quantum satis

 
 

E 336

Potassium tartrates

quantum satis

 
 

E 337

Sodium potassium tartrate

quantum satis

 
 

E 385

Calcium disodium ethylene diamine tetra-acetate (Calcium disodium EDTA)

250

 

only pulses, legumes, mushrooms and artichokes

E 410

Locust bean gum

quantum satis

 

only chestnuts in liquid

E 412

Guar gum

quantum satis

 

only chestnuts in liquid

E 415

Xanthan gum

quantum satis

 

only chestnuts in liquid

E 509

Calcium chloride

quantum satis

 
 

E 512

Stannous chloride

25

(55)

only white asparagus

E 575

Glucono-delta-lactone

quantum satis

 
 

E 579

Ferrous gluconate

150

(56)

only olives darkened by oxidation

E 585

Ferrous lactate

150

(56)

only olives darkened by oxidation

E 900

Dimethyl polysiloxane

10

 
 

E 950

Acesulfame K

350

 

only fruit energy-reduced or with no added sugar

E 951

Aspartame

1 000

 

only fruit energy-reduced or with no added sugar

E 952

Cyclamic acid and its Na and Ca salts

1 000

(51)

only fruit energy-reduced or with no added sugar

E 954

Saccharin and its Na, K and Ca salts

200

(52)

only fruit energy-reduced or with no added sugar

E 955

Sucralose

400

 

only fruit energy-reduced or with no added sugar

E 959

Neohesperidine DC

50

 

only fruit energy-reduced or with no added sugar

E 961

Neotame

32

 

only fruit energy-reduced or with no added sugar

E 962

Salt of aspartame-acesulfame

350

(11)a (49) (50)

only fruit energy-reduced or with no added sugar

(3):  Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present

(11):  Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent

(34):  Maximum individually or for the combination of E 120, E 122, E 124, E 129, E 131, E 133

(49):  The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)

(50):  The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951

(51):  Maximum usable levels are expressed in free acid

(52):  Maximum usable levels are expressed in free imide

(55):  Expressed as Sn

(56):  Expressed as Fe

04.2.4

Fruit and vegetable preparations, excluding products covered by 5.4

04.2.4.1

Fruit and vegetable preparations excluding compote

Group I

Additives

 
 
 

Group II

Colours at quantum satis

quantum satis

 

only mostarda di frutta

Group III

Colours with combined maximum limit

200

 

only mostarda di frutta

Group IV

Polyols

quantum satis

 

only energy-reduced or with no added sugar, with the exception of those intended for the manufacture of fruit-juice based drinks

E 101

Riboflavins

quantum satis

 

only preserves of red fruit

E 120

Cochineal, Carminic acid, Carmines

200

(34)

only preserves of red fruit

E 122

Azorubine, Carmoisine

200

(34)

only preserves of red fruit

E 124

Ponceau 4R, Cochineal Red A

200

(34)

only preserves of red fruit

E 129

Allura Red AG

200

(34)

only preserves of red fruit

E 131

Patent Blue V

200

(34)

only preserves of red fruit

E 133

Brilliant Blue FCF

200

(34)

only preserves of red fruit

E 140

Chlorophylls, Chlorophyllins

quantum satis

 

only preserves of red fruit

E 141

Copper complexes of chlorophylls and chlorophyllins

quantum satis

 

only preserves of red fruit

E 150a-d

Caramels

quantum satis

 

only preserves of red fruit

E 160a

Carotenes

quantum satis

 

only preserves of red fruit

E 160c

Paprika extract, capsanthin, capsorubin

quantum satis

 

only preserves of red fruit

E 162

Beetroot Red, betanin

quantum satis

 

only vegetables (excluding olives)

E 163

Anthocyanins

quantum satis

 

only preserves of red fruit

E 200-203

Sorbic acid — sorbates

1 000

(1) (2)

only fruit and vegetable preparations including seaweed based preparations, fruit-based sauces, aspic, excluding purée, mousse, compote, salads and similar products, canned or bottled

E 210-213

Benzoic acid — benzoates

500

(1) (2)

only seaweed preparations, olives and olive-based preparations

E 210-213

Benzoic acid — benzoates

2 000

(1) (2)

only cooked red beet

E 200-213

Sorbic acid — sorbates; Benzoic acid — benzoates

1 000

(1) (2)

only olive-based preparations

E 220-228

Sulphur dioxide — sulphites

50

(3)

only processed white vegetables and mushrooms

E 220-228

Sulphur dioxide — sulphites

100

(3)

only rehydrated dried fruit and lychees, mostarda di frutta

E 220-228

Sulphur dioxide — sulphites

300

(3)

only onion, garlic and shallot pulp

E 220-228

Sulphur dioxide — sulphites

800

(3)

only horseradish pulp

E 220-228

Sulphur dioxide — sulphites

800

(3)

only jellying fruit extract, liquid pectin for sale to the final consumer

E 338-452

Phosphoric acid — phosphates — di-, tri- and polyphosphates

800

(1) (4)

only fruit preparations

E 338-452

Phosphoric acid — phosphates — di-, tri- and polyphosphates

4 000

(1) (4)

only glazings for vegetable products

E 405

Propane-1, 2-diol alginate

5 000

 
 

E 481-482

Stearoyl-2-lactylates

2 000

(1)

only mostarda di frutta

E 950

Acesulfame K

350

 

only energy-reduced

E 951

Aspartame

1 000

 

only energy-reduced

E 952

Cyclamic acid and its Na and Ca salts

250

(51)

only energy-reduced

E 954

Saccharin and its Na, K and Ca salts

200

(52)

only energy-reduced

E 955

Sucralose

400

 

only energy-reduced

E 959

Neohesperidine DC

50

 

only energy-reduced

▼M4

E 960

Steviol glycosides

200

(60)

only energy-reduced

▼M2

E 961

Neotame

32

 

only energy-reduced

E 962

Salt of aspartame-acesulfame

350

(11)a (49) (50)

only energy-reduced

(1):  The additives may be added individually or in combination

(2):  The maximum level is applicable to the sum and the levels are expressed as the free acid

(3):  Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present

(4):  The maximum level is expressed as P2O5

(11):  Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent

(34):  Maximum individually or for the combination of E 120, E 122, E 124, E 129, E 131, E 133

(49):  The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)

(50):  The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951

(51):  Maximum usable levels are expressed in free acid

(52):  Maximum usable levels are expressed in free imide

▼M4

(60):  Expressed as steviol equivalents

▼M2

04.2.4.2

Compote, excluding products covered by category 16

E 300

Ascorbic acid

quantum satis

 
 

E 301

Sodium ascorbate

quantum satis

 
 

E 302

Calcium ascorbate

quantum satis

 
 

E 330

Citric acid

quantum satis

 
 

E 331

Sodium citrates

quantum satis

 
 

E 332

Potassium citrates

quantum satis

 
 

E 333

Calcium citrates

quantum satis

 
 

E 440

Pectins

quantum satis

 

only fruit compote other than apple

E 509

Calcium chloride

quantum satis

 

only fruit compote other than apple

04.2.5

Jam, jellies and marmalades and similar products

04.2.5.1

Extra jam and extra jelly as defined by Directive 2001/113/EC

Group IV

Polyols

quantum satis

 

only energy-reduced jams, jellies, marmalades or with no added sugar

E 200-213

Sorbic acid — sorbates; Benzoic acid — benzoates

1 000

(1) (2)

only low-sugar and similar low calorie or sugar-free products, mermeladas

E 210-213

Benzoic acid — benzoates

500

(1) (2)

only low-sugar and similar low calorie or sugar-free products, mermeladas

E 220-228

Sulphur dioxide — sulphites

100

(3)

only jams, jellies and mermelades made with sulphited fruit

E 270

Lactic acid

quantum satis

 
 

E 296

Malic acid

quantum satis

 
 

E 300

Ascorbic acid

quantum satis

 
 

E 327

Calcium lactate

quantum satis

 
 

E 330

Citric acid

quantum satis

 
 

E 331

Sodium citrates

quantum satis

 
 

E 333

Calcium citrates

quantum satis

 
 

E 334

Tartaric acid (L(+)-)

quantum satis

 
 

E 335

Sodium tartrates

quantum satis

 
 

E 350

Sodium malates

quantum satis

 
 

E 440

Pectins

quantum satis

 
 

E 471

Mono- and diglycerides of fatty acids

quantum satis

 
 

E 950

Acesulfame K

1 000

 

only energy-reduced jams jellies and marmalades

E 951

Aspartame

1 000

 

only energy-reduced jams jellies and marmalades

E 952

Cyclamic acid and its Na and Ca salts

1 000

 

only energy-reduced jams jellies and marmalades

E 954

Saccharin and its Na, K and Ca salts

200

(51)

only energy-reduced jams jellies and marmalades

E 955

Sucralose

400

(52)

only energy-reduced jams jellies and marmalades

E 959

Neohesperidine DC

50

 

only energy-reduced jams jellies and marmalades

▼M4

E 960

Steviol glycosides

200

(60)

only energy-reduced jams jellies and marmalades

▼M2

E 961

Neotame

32

 

only energy-reduced jams jellies and marmalades

E 961

Neotame

2

 

only energy-reduced jams jellies and marmalades, as flavour enhancer

E 962

Salt of aspartame-acesulfame

1 000

(11)b (49) (50)

only energy-reduced jams jellies and marmalades

(1):  The additives may be added individually or in combination

(2):  The maximum level is applicable to the sum and the levels are expressed as the free acid

(11):  Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent

(49):  The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)

(50):  The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951

(51):  Maximum usable levels are expressed in free acid

(52):  Maximum usable levels are expressed in free imide

▼M4

(60):  Expressed as steviol equivalents

▼M2

04.2.5.2

Jam, jellies and marmalades and sweetened chestnut purée as defined by Directive 2001/113/EC

Group IV

Polyols

quantum satis

 

only energy-reduced or with no added sugar

E 100

Curcumin

quantum satis

 

except chestnut purée

E 104

Quinoline Yellow

100

(31)

except chestnut purée

E 110

Sunset Yellow FCF/Orange Yellow S

100

(31)

except chestnut purée

E 120

Cochineal, Carminic acid, Carmines

100

(31)

except chestnut purée

E 124

Ponceau 4R, Cochineal Red A

100

(31)

except chestnut purée

E 140

Chlorophylls, Chlorophyllins

quantum satis

 

except chestnut purée

E 141

Copper complexes of chlorophylls and chlorophyllins

quantum satis

 

except chestnut purée

E 142

Green S

100

(31)

except chestnut purée

E 150a-d

Caramels

quantum satis

 

except chestnut purée

E 160a

Carotenes

quantum satis

 

except chestnut purée

E 160c

Paprika extract, capsanthin, capsorubin

quantum satis

 

except chestnut purée

E 160d

Lycopene

10

(31)

except chestnut purée

E 161b

Lutein

100

(31)

except chestnut purée

E 162

Beetroot Red, betanin

quantum satis

 

except chestnut purée

E 163

Anthocyanins

quantum satis

 

except chestnut purée

E 200-213

Sorbic acid — sorbates; Benzoic acid — benzoates

1 000

(1) (2)

only low-sugar and similar low calorie or sugar-free products, spreads, mermeladas

E 210-213

Benzoic acid — benzoates

500

(1) (2)

only low-sugar and similar low calorie or sugar-free products, mermeladas

E 220-228

Sulphur dioxide — sulphites

50

(3)

 

E 220-228

Sulphur dioxide — sulphites

100

(3)

only jams, jellies and marmalades made with sulphited fruit

E 270

Lactic acid

quantum satis

 
 

E 296

Malic acid

quantum satis

 
 

E 300

Ascorbic acid

quantum satis

 
 

E 327

Calcium lactate

quantum satis

 
 

E 330

Citric acid

quantum satis

 
 

E 331

Sodium citrates

quantum satis

 
 

E 333

Calcium citrates

quantum satis

 
 

E 334

Tartaric acid (L(+)-)

quantum satis

 
 

E 335

Sodium tartrates

quantum satis

 
 

E 350

Sodium malates

quantum satis

 
 

E 400-404

Alginic acid — alginates

10 000

(32)

 

E 406

Agar

10 000

(32)

 

E 407

Carrageenan

10 000

(32)

 

E 410

Locust bean gum

10 000

(32)

 

E 412

Guar gum

10 000

(32)

 

E 415

Xanthan gum

10 000

(32)

 

E 418

Gellan gum

10 000

(32)

 

E 440

Pectins

quantum satis

 
 

E 471

Mono- and diglycerides of fatty acids

quantum satis

 
 

E 493

Sorbitan monolaurate

25

 

only jelly marmalade

E 509

Calcium chloride

quantum satis

 
 

E 524

Sodium hydroxide

quantum satis

 
 

E 900

Dimethyl polysiloxane

10

 
 

E 950

Acesulfame K

1 000

 

only energy-reduced jams, jellies and marmalades

E 951

Aspartame

1 000

 

only energy-reduced jams, jellies and marmalades

E 952

Cyclamic acid and its Na and Ca salts

1 000

(51)

only energy-reduced jams, jellies and marmalades

E 954

Saccharin and its Na, K and Ca salts

200

(52)

only energy-reduced jams, jellies and marmalades

E 955

Sucralose

400

 

only energy-reduced jams, jellies and marmalades

E 959

Neohesperidine DC

50

 

only energy-reduced jams, jellies and marmalades

E 959

Neohesperidine DC

5

 

only fruit jellies as flavour enhancer

▼M4

E 960

Steviol glycosides

200

(60)

only energy-reduced jams, jellies and marmalades

▼M2

E 961

Neotame

32

 

only energy-reduced jams, jellies and marmalades

E 961

Neotame

2

 

only energy-reduced jams jellies and marmalades, as flavour enhancer

E 962

Salt of aspartame-acesulfame

1 000

(11)b (49) (50)

only energy-reduced jams, jellies and marmalades

(1):  The additives may be added individually or in combination

(2):  The maximum level is applicable to the sum and the levels are expressed as the free acid

(11):  Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent

(49):  The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)

(50):  The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951

(51):  Maximum usable levels are expressed in free acid

(52):  Maximum usable levels are expressed in free imide

(31):  Maximum individually or in combination with E 104, E 110, E 120, E 124, E 142, E 160d and E 161b

(32):  Maximum individually or in combination with E 400-404, E 406, E 407, E 410, E 412, E 415 and E 418

▼M4

(60):  Expressed as steviol equivalents

▼M5

(66):  Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013

▼M2

04.2.5.3

Other similar fruit or vegetable spreads

Group II

Colours at quantum satis

 
 

except crème de pruneaux

Group IV

Polyols

quantum satis

 

only energy-reduced or with no added sugar

E 100

Curcumin

quantum satis

 

except crème de pruneaux

E 104

Quinoline Yellow

100

(31)

except crème de pruneaux

E 110

Sunset Yellow FCF/Orange Yellow S

100

(31)

except crème de pruneaux

E 120

Cochineal, Carminic acid, Carmines

100

(31)

except crème de pruneaux

E 124

Ponceau 4R, Cochineal Red A

100

(31)

except crème de pruneaux

E 142

Green S

100

(31)

except crème de pruneaux

E 160d

Lycopene

10

(31)

except crème de pruneaux

E 161b

Lutein

100

(31)

except crème de pruneaux

E 200-213

Sorbic acid — sorbates; Benzoic acid — benzoates

1 000

(1) (2)

other fruit-based spreads, mermeladas

E 200-213

Sorbic acid — sorbates; Benzoic acid — benzoates

1 500

(1) (2)

only marmelada

E 210-213

Benzoic acid — benzoates

500

(1) (2)

other fruit-based spreads, mermeladas

E 210-213

Benzoic acid — benzoates

1 000

(1) (2)

only dulce de membrillo

E 220-228

Sulphur dioxide — sulphites

50

(3)

 

E 270

Lactic acid

quantum satis

 
 

E 296

Malic acid

quantum satis

 
 

E 300

Ascorbic acid

quantum satis

 
 

E 327

Calcium lactate

quantum satis

 
 

E 330

Citric acid

quantum satis

 
 

E 331

Sodium citrates

quantum satis

 
 

E 333

Calcium citrates

quantum satis

 
 

E 334

Tartaric acid (L(+)-)

quantum satis

 
 

E 335

Sodium tartrates

quantum satis

 
 

E 350

Sodium malates

quantum satis

 
 

E 400-404

Alginic acid — alginates

10 000

(32)

 

E 406

Agar

10 000

(32)

 

E 407

Carrageenan

10 000

(32)

 

E 410

Locust bean gum

10 000

(32)

 

E 412

Guar gum

10 000

(32)

 

E 415

Xanthan gum

10 000

(32)

 

E 418

Gellan gum

10 000

(32)

 

E 440

Pectins

quantum satis

 
 

E 471

Mono- and diglycerides of fatty acids

quantum satis

 
 

E 509

Calcium chloride

quantum satis

 
 

E 524

Sodium hydroxide

quantum satis

 
 

E 900

Dimethyl polysiloxane

10

 
 

E 950

Acesulfame K

1 000

 

only dried-fruit-based sandwich spreads, energy-reduced or with no added sugar

E 951

Aspartame

1 000

 

only dried-fruit-based sandwich spreads, energy-reduced or with no added sugar

E 952

Cyclamic acid and its Na and Ca salts

500

(51)

only dried-fruit-based sandwich spreads, energy-reduced or with no added sugar

E 954

Saccharin and its Na, K and Ca salts

200

(52)

only dried-fruit-based sandwich spreads, energy-reduced or with no added sugar

E 955

Sucralose

400

 

only dried-fruit-based sandwich spreads, energy-reduced or with no added sugar

E 959

Neohesperidine DC

50

 

only dried-fruit-based sandwich spreads, energy-reduced or with no added sugar

▼M4

E 960

Steviol glycosides

200

(60)

only dried-fruit-based sandwich spreads, energy-reduced or with no added sugar

▼M2

E 961

Neotame

32

 

only dried-fruit-based sandwich spreads, energy-reduced or with no added sugar

E 962

Salt of aspartame-acesulfame

1 000

(11)b (49) (50)

only dried-fruit-based sandwich spreads, energy-reduced or with no added sugar

(1):  The additives may be added individually or in combination

(2):  The maximum level is applicable to the sum and the levels are expressed as the free acid

(3):  Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present

(11):  Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent

(49):  The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)

(50):  The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951

(51):  Maximum usable levels are expressed in free acid

(52):  Maximum usable levels are expressed in free imide

(31):  Maximum individually or in combination with E 104, E 110, E 120, E 124, E 142, E 160d and E 161b

(32):  Maximum individually or in combination with E 400-404, E 406, E 407, E 410, E 412, E 415 and E 418

▼M4

(60):  Expressed as steviol equivalents

▼M2

04.2.5.4

Nut butters and nut spreads

Group I

Additives

 
 
 

E 310-320

Gallates, TBHQ and BHA

200

(1) (41)

only processed nuts

E 338-452

Phosphoric acid — phosphates — di-, tri- and polyphosphates

5 000

(1), (4)

only spreadable fats excluding butter

E 392

Extracts of rosemary

200

(41) (46)

 

(1):  The additives may be added individually or in combination

(4):  The maximum level is expressed as P2O5

(41):  Expressed on fat basis

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

04.2.6

Processed potato products

Group I

Additives

 
 
 

E 100

Curcumin

quantum satis

 

only dried potato granules and flakes

E 200-203

Sorbic acid — sorbates

2 000

(1) (2)

only potato dough and pre-fried potato slices

E 220-228

Sulphur dioxide — sulphites

400

(3)

only dehydrated potatoes products

E 220-228

Sulphur dioxide — sulphites

100

(3)

 

E 310-320

Gallates, TBHQ and BHA

25

(1)

only dehydrated potatoes

E 338-452

Phosphoric acid — phosphates — di-, tri- and polyphosphates

5 000

(1) (4)

including pre-fried frozen en deep-frozen potatoes

E 392

Extracts of rosemary

200

(46)

only dehydrated potatoes products

E 426

Soybean hemicellulose

10 000

 

only prepacked processed potato products

(1):  The additives may be added individually or in combination

(2):  The maximum level is applicable to the sum and the levels are expressed as the free acid

(3):  Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present

(4):  The maximum level is expressed as P2O5

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

05

Confectionery

05.1

Cocoa and Chocolate products as covered by Directive 2000/36/EC

Group I

Additives

 
 

only energy-reduced or with no added sugar

Group IV

Polyols

quantum satis

 

only energy-reduced or with no added sugar

E 170

Calcium carbonate

70 000

(*)

 

E 322

Lecithins

quantum satis

 
 

E 330

Citric acid

5 000

 
 

E 334

Tartaric acid (L(+)-)

5 000

 
 

E 414

Gum arabic (acacia gum)

quantum satis

 

as glazing agent only

E 422

Glycerol

quantum satis

 
 

E 440

Pectins

quantum satis

 

as glazing agent only

E 442

Ammonium phosphatides

10 000

 
 

E 471

Mono- and diglycerides of fatty acids

quantum satis

 
 

E 472c

Citric acid esters of mono- and diglycerides of fatty acids

quantum satis

 
 

E 476

Polyglycerol polyricinoleate

5 000

 
 

E 492

Sorbitan tristearate

10 000

 
 

E 500-504

Carbonates

70 000

(*)

 

E 524-528

Hydroxides

70 000

(*)

 

E 530

Magnesium oxide

70 000

(*)

 

E 901

Beeswax, white and yellow

quantum satis

 

as glazing agent only

E 902

Candelilla wax

quantum satis

 

as glazing agent only

E 903

Carnauba wax

500

 

as glazing agent only

E 904

Shellac

quantum satis

 

as glazing agent only

E 950

Acesulfame K

500

 

only energy-reduced or with no added sugar

E 951

Aspartame

2 000

 

only energy-reduced or with no added sugar

E 954

Saccharin and its Na, K and Ca salts

500

(52)

only energy-reduced or with no added sugar

E 955

Sucralose

800

 

only energy-reduced or with no added sugar

E 957

Thaumatin

50

 

only energy-reduced or with no added sugar

E 959

Neohesperidine DC

100

 

only energy-reduced or with no added sugar

▼M4

E 960

Steviol glycosides

270

(60)

only energy-reduced or with no added sugars

▼M2

E 961

Neotame

65

 

only energy-reduced or with no added sugar

E 962

Salt of aspartame-acesulfame

500

(11)a (49) (50)

only energy-reduced or with no added sugar

(*)  E 170, E 500-504, E 524-528 and E 530: 7 % on dry matter, without fat, expressed as potassium carbonates

(11):  Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent

(49):  The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)

(50):  The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951

(52):  Maximum usable levels are expressed in free imide

▼M4

(60):  Expressed as steviol equivalents

▼M2

05.2

Other confectionery including breath freshening microsweets

Group I

Additives

 
 

The substances listed under numbers E 400, E 401, E 402, E 403, E 404, E 406, E 407, 407a, E 410, E 412, E 413, E 414, E 415, E 417, E 418, E 425 and E 440 may not be used in jelly mini-cups, defined, for the purpose of this Regulation, as jelly confectionery of a firm consistence, contained in semi rigid mini-cups or mini-capsules, intended to be ingested in a single bite by exerting pressure on the mini-cups or mini-capsule to project the confectionery into the mouth; E 410, E 412, E 415 E 417 may not be used to produce dehydrated foods intended to rehydrate on ingestion.

E425 may not be used in jelly confectionery

Group II

Colours at quantum satis

quantum satis

 
 

Group III

Colours with combined maximum limit

300

(25)

except candied fruit and vegetables

Group III

Colours with combined maximum limit

200

 

only candied fruit and vegetables

Group IV

Polyols

quantum satis

 

only with no added sugar

Group IV

Polyols

quantum satis

 

only starch-based confectionery energy-reduced or with no added sugar

Group IV

Polyols

quantum satis

 

only cocoa or dried fruit-based, milk or fat-based sandwich spreads, energy-reduced or with no added sugar

Group IV

Polyols

quantum satis

 

only cocoa-based or dried fruit-based confectionery, energy-reduced or with no added sugar

Group IV

Polyols

quantum satis

 

only for crystallised fruit, energy-reduced or with no added sugar

E 160d

Lycopene

30

 
 

E 173

Aluminium

quantum satis

 

only external coating of sugar confectionery for the decoration of cakes and pastries

E 174

Silver

quantum satis

 

only external coating of confectionery

E 175

Gold

quantum satis

 

only external coating of confectionery

E 200-219

Sorbic acid — sorbates; Benzoic acid — benzoates; p-hydroxybenzoates

1 500

(1) (2) (5)

except candied, crystallised or glacé fruit and vegetables

E 200-213

Sorbic acid — sorbates; Benzoic acid — benzoates

1 000

(1) (2)

only candied, crystallised or glacé fruit and vegetables

E 220-228

Sulphur dioxide — sulphites

100

(3)

only candied, crystallised or glacé fruit, vegetables, angelica and citrus peel

E 220-228

Sulphur dioxide — sulphites

50

(3)

only glucose syrup-based confectionery (carry over from the glucose syrup only)

E 297

Fumaric acid

1 000

 

only sugar confectionery

E 338-452

Phosphoric acid — phosphates — di-, tri- and polyphosphates

5 000

(1) (4)

only sugar confectionery, except candied fruit

E 338-452

Phosphoric acid — phosphates — di-, tri- and polyphosphates

800

(1) (4)

only candied fruit

E 405

Propane-1, 2-diol alginate

1 500

 

only sugar confectionery

E 426

Soybean hemicellulose

10 000

 

only jelly confectionery, except jelly mini-cups

E 432-436

Polysorbates

1 000

(1)

only sugar confectionery

E 442

Ammonium phosphatides

10 000

 

only cocoa-based confectionery

E 459

Beta-cyclodextrin

quantum satis

 

only foods in tablet and coated tablet form

E 473-474

Sucrose esters of fatty acids — sucroglycerides

5 000

 

only sugar confectionery

E 475

Polyglycerol esters of fatty acids

2 000

 

only sugar confectionery

E 476

Polyglycerol polyricinoleate

5 000

 

only cocoa-based confectionery

E 477

Propane-1,2-diol esters of fatty acids

5 000

 

only sugar confectionery

E 481-482

Stearoyl-2-lactylates

5 000

(1)

only sugar confectionery

E 491-495

Sorbitan esters

5 000

(1)

only sugar confectionery

E 492

Sorbitan tristearate

10 000

 

only cocoa-based confectionery

E 520-523

Aluminium sulphates

200

(1) (38)

only candied, crystallised or glacé fruit and vegetables

E 551-559

Silicon dioxide — silicates

quantum satis

(1)

surface treatment only

E 900

Dimethyl polysiloxane

10

 
 

E 901

Beeswax, white and yellow

quantum satis

 

as glazing agent only

E 902

Candelilla wax

quantum satis

 

as glazing agent only

E 903

Carnauba wax

500

 

as glazing agent only

E 904

Shellac

quantum satis

 

as glazing agent only

E 905

Microcrystalline wax

quantum satis

 

surface treatment only

E 907

Hydrogenated poly-1-decene

2 000

 

only as glazing agent for sugar confectionery

E 950

Acesulfame K

500

 

only cocoa or dried fruit-based, energy-reduced or with no added sugar

E 951

Aspartame

2 000

 

only cocoa or dried fruit-based, energy-reduced or with no added sugar

E 954

Saccharin and its Na, K and Ca salts

500

 

only cocoa or dried fruit-based, energy-reduced or with no added sugar

E 955

Sucralose

800

 

only cocoa or dried fruit-based, energy-reduced or with no added sugar

E 957

Thaumatin

50

 

only cocoa or dried fruit-based, energy-reduced or with no added sugar

E 959

Neohesperidine DC

100

 

only cocoa or dried fruit-based, energy-reduced or with no added sugar

▼M4

E 960

Steviol glycosides

270

(60)

only cocoa or dried fruit based, energy reduced or with no added sugar

▼M2

E 961

Neotame

65

 

only cocoa or dried fruit-based, energy-reduced or with no added sugar

E 962

Salt of aspartame-acesulfame

500

(11)a

only cocoa or dried fruit-based, energy-reduced or with no added sugar

E 950

Acesulfame K

500

 

only energy-reduced tablet form confectionery

E 955

Sucralose

200

 

only energy-reduced tablet form confectionery

E 961

Neotame

15

 

only energy-reduced tablet form confectionery

E 950

Acesulfame K

1 000

 

only cocoa, milk, dried fruit or fat-based sandwich spreads, energy-reduced or with no added sugar

E 951

Aspartame

1 000

 

only cocoa, milk, dried fruit or fat-based sandwich spreads, energy-reduced or with no added sugar

E 952

Cyclamic acid and its Na and Ca salts

500

(51)

only cocoa, milk, dried fruit or fat-based sandwich spreads, energy-reduced or with no added sugar

E 954

Saccharin and its Na, K and Ca salts

200

(52)

only cocoa, milk, dried fruit or fat-based sandwich spreads, energy-reduced or with no added sugar

E 955

Sucralose

400

 

only cocoa, milk, dried fruit or fat-based sandwich spreads, energy-reduced or with no added sugar

E 959

Neohesperidine DC

50

 

only cocoa, milk, dried fruit or fat-based sandwich spreads, energy-reduced or with no added sugar

▼M4

E 960

Steviol glycosides

330

(60)

only cocoa, milk, dried fruit or fat based sandwich spreads, energy-reduced or with no added sugar

▼M2

E 961

Neotame

32

 

only cocoa, milk, dried fruit or fat-based sandwich spreads, energy-reduced or with no added sugar

E 962

Salt of aspartame-acesulfame

1 000

(11)b (49) (50)

only cocoa, milk, dried fruit or fat-based sandwich spreads, energy-reduced or with no added sugar

E 950

Acesulfame K

1 000

 

only starch-based confectionery energy-reduced or with no added sugar

E 951

Aspartame

2 000

 

only starch-based confectionery energy-reduced or with no added sugar

E 954

Saccharin and its Na, K and Ca salts

300

(52)

only starch-based confectionery energy-reduced or with no added sugar

E 955

Sucralose

1 000

 

only starch-based confectionery energy-reduced or with no added sugar

E 959

Neohesperidine DC

150

 

only starch-based confectionery energy-reduced or with no added sugar

E 961

Neotame

65

 

only starch-based confectionery energy-reduced or with no added sugar

E 961

Neotame

2

 

only starch-based confectionery energy-reduced or with no added sugar, as flavour enhancer

E 962

Salt of aspartame-acesulfame

1 000

(11)a (49) (50)

only starch-based confectionery energy-reduced or with no added sugar

E 950

Acesulfame K

500

 

only confectionery with no added sugar

E 951

Aspartame

1 000

 

only confectionery with no added sugar

E 954

Saccharin and its Na, K and Ca salts

500

(52)

only confectionery with no added sugar

E 955

Sucralose

1 000

 

only confectionery with no added sugar

E 957

Thaumatin

50

 

only confectionery with no added sugar

E 959

Neohesperidine DC

100

 

only confectionery with no added sugar

▼M4

E 960

Steviol glycosides

350

(60)

only confectionary with no added sugar

▼M2

E 961

Neotame

32

 

only confectionery with no added sugar

E 962

Salt of aspartame-acesulfame

500

(11)a (49) (50)

only confectionery with no added sugar

E 950

Acesulfame K

2 500

 

only breath-freshening micro-sweets, with no added sugar

E 951

Aspartame

6 000

 

only breath-freshening micro-sweets, with no added sugar

E 954

Saccharin and its Na, K and Ca salts

3 000

(52)

only breath-freshening micro-sweets, with no added sugar

E 955

Sucralose

2 400

 

only breath-freshening micro-sweets, with no added sugar

E 959

Neohesperidine DC

400

 

only breath-freshening micro-sweets, with no added sugar

▼M4

E 960

Steviol glycosides

2 000

(60)

only breath-freshening micro-sweets, with no added sugar

▼M2

E 961

Neotame

200

 

only breath-freshening micro-sweets, with no added sugar

E 961

Neotame

3

 

only breath-freshening micro-sweets and strongly flavoured throat pastilles with no added sugar, as flavour enhancer

E 962

Salt of aspartame-acesulfame

2 500

(11)a (49) (50)

only breath-freshening micro-sweets, with no added sugar

E 951

Aspartame

2 000

 

only strongly flavoured freshening throat pastilles with no added sugar

E 955

Sucralose

1 000

 

only strongly flavoured freshening throat pastilles with no added sugar

▼M4

E 960

Steviol glycosides

670

(60)

only strongly flavoured freshening throat pastilles with no added sugar

▼M2

E 961

Neotame

65

 

only strongly flavoured freshening throat pastilles with no added sugar

E 1204

Pullulan

quantum satis

 

only breath freshening microsweets in the form of films

(1):  The additives may be added individually or in combination

(2):  The maximum level is applicable to the sum and the levels are expressed as the free acid

(3):  Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present

(4):  The maximum level is expressed as P2O5

(5):  E 214-219: p-hydroxybenzoates (PHB), maximum 300 mg/kg

(11):  Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent

(49):  The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)

(50):  The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951

(51):  Maximum usable levels are expressed in free acid

(52):  Maximum usable levels are expressed in free imide

(25):  The quantities of each of the colours E 110, E 122, E 124 and E 155 may not exceed 50 mg/kg or mg/l

(38):  Expressed as aluminium

▼M4

(60):  Expressed as steviol equivalents

▼M5

(72):  Maximum limit for aluminium coming from all aluminium lakes 70 mg/kg. As a derogation to this rule, the maximum limit only for microsweets shall be 40 mg/kg. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013

▼M2

05.3

Chewing gum

Group I

Additives

 
 
 

Group II

Colours at quantum satis

quantum satis

 
 

Group III

Colours with combined maximum limit

300

(25)

 

Group IV

Polyols

quantum satis

 

only with no added sugar

E 160d

Lycopene

300

 
 

E 200-213

Sorbic acid — sorbates; Benzoic acid — benzoates

1 500

(1) (2)

 

E 297

Fumaric acid

2 000

 
 

E 310-321

Gallates, TBHQ, BHA and BHT

400

(1)

 

E 338-452

Phosphoric acid — phosphates — di-, tri- and polyphosphates

quantum satis

(1) (4)

 

E 392

Extracts of rosemary

200

(46)

 

E 405

Propane-1, 2-diol alginate

5 000

 
 

E 416

Karaya gum

5 000

 
 

E 432-436

Polysorbates

5 000

(1)

 

E 473-474

Sucrose esters of fatty acids — sucroglycerides

10 000

(1)

 

E 475

Polyglycerol esters of fatty acids

5 000

 
 

E 477

Propane-1,2-diol esters of fatty acids

5 000

 
 

E 481-482

Stearoyl-2-lactylates

2 000

(1)

 

E 491-495

Sorbitan esters

5 000

(1)

 

E 551

Silicon dioxide

quantum satis

 

surface treatment only

E 552

Calcium silicate

quantum satis

 

surface treatment only

E 553a

Magnesium silicate

quantum satis

 

surface treatment only

E 553b

Talc

quantum satis

 
 

E 650

Zinc acetate

1 000

 
 

E 900

Dimethyl polysiloxane

100

 
 

E 901

Beeswax, white and yellow

quantum satis

 

as glazing agent only

E 902

Candelilla wax

quantum satis

 

as glazing agent only

E 903

Carnauba wax

1 200

(47)

as glazing agent only

E 904

Shellac

quantum satis

 

as glazing agent only

E 905

Microcrystalline wax

quantum satis

 

surface treatment only

E 907

Hydrogenated poly-1-decene

2 000

 

as glazing agent only

E 927b

Carbamide

30 000

 

only with no added sugar

E 950

Acesulfame K

800

(12)

only with added sugar or polyols, as flavour enhancer

E 951

Aspartame

2 500

(12)

only with added sugar or polyols, as flavour enhancer

E 959

Neohesperidine DC

150

(12)

only with added sugar or polyols, as flavour enhancer

E 957

Thaumatin

10

(12)

only with added sugar or polyols, as flavour enhancer

E 961

Neotame

3

(12)

only with added sugar or polyols, as flavour enhancer

E 950

Acesulfame K

2 000

 

only with no added sugar

E 951

Aspartame

5 500

 

only with no added sugar

E 954

Saccharin and its Na, K and Ca salts

1 200

(52)

only with no added sugar

E 955

Sucralose

3 000

 

only with no added sugar

E 957

Thaumatin

50

 

only with no added sugar

E 959

Neohesperidine DC

400

 

only with no added sugar

▼M4

E 960

Steviol glycosides

3 300

(60)

only with no added sugar

▼M2

E 961

Neotame

250

 

only with no added sugar

E 962

Salt of aspartame-acesulfame

2 000

(11)a (49) (50)

only with no added sugar

E 1518

Glyceryl triacetate (triacetin)

quantum satis

 
 

(1):  The additives may be added individually or in combination

(2):  The maximum level is applicable to the sum and the levels are expressed as the free acid

(4):  The maximum level is expressed as P2O5

(11):  Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent

(49):  The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)

(50):  The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951

(52):  Maximum usable levels are expressed in free imide

(12):  If E 950, E 951, E 957, E 959 and E 961 are used in combination in chewing gum, the maximum level for each is reduced proportionally

(25):  The quantities of each of the colours E 110, E 122, E 124 and E 155 may not exceed 50 mg/kg or mg/l

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

(47):  The maximum amount applies to all uses covered by this regulation, including the provisions set out in Annex III

▼M4

(60):  Expressed as steviol equivalents

▼M5

(73):  Maximum limit for aluminium coming from all aluminium lakes 300 mg/kg For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013

▼M2

05.4

Decorations, coatings and fillings, except fruit-based fillings covered by category 4.2.4

Group I

Additives

 
 
 

Group II

Colours at quantum satis

quantum satis

 
 

Group III

Colours with combined maximum limit

500

 

only decorations, coatings and sauces, except fillings

Group III

Colours with combined maximum limit

300

(25)

only fillings

Group IV

Polyols

quantum satis

 

only decorations, coatings and fillings with not added sugar

Group IV

Polyols

quantum satis

 

only sauces

E 160b

Annatto, Bixin, Norbixin

20

 

only decorations and coatings

E 160d

Lycopene

30

 

except red coating of hard-sugar coated chocolate confectionery

E 160d

Lycopene

200

 

only red coating of hard-sugar coated chocolate confectionery

E 173

Aluminium

quantum satis

 

only external coating of sugar confectionery for the decoration of cakes and pastries

E 174

Silver

quantum satis

 

only decoration of chocolates

E 175

Gold

quantum satis

 

only decoration of chocolates

E 200-203

Sorbic acid — sorbates

1 000

(1) (2)

only toppings (syrups for pancakes, flavoured syrups for milkshakes and ice cream; similar products)

E 200-219

Sorbic acid — sorbates; Benzoic acid — benzoates; p-hydroxybenzoates

1 500

(1) (2) (5)

 

E 220-228

Sulphur dioxide — sulphites

50

(3)

only glucose syrup-based confectionery (carry over from the glucose syrup only)

E 220-228

Sulphur dioxide — sulphites

40

(3)

only toppings (syrups for pancakes, flavoured syrups for milkshakes and ice cream; similar products)

E 220-228

Sulphur dioxide — sulphites

100

(3)

only fruit fillings for pastries

E 297

Fumaric acid

1 000

 
 

E 297

Fumaric acid

2 500

 

only fillings and toppings for fine bakery ware

E 338-452

Phosphoric acid — phosphates — di-, tri- and polyphosphates

5 000

(1) (4)

 

E 338-452

Phosphoric acid — phosphates — di-, tri- and polyphosphates

3 000

(1) (4)

only toppings (syrups for pancakes, flavoured syrups for milkshakes and ice cream; similar products)

E 355-357

Adipic acid — adipates

2 000

(1)

only fillings and toppings for fine bakery ware

E 392

Extracts of rosemary

100

(41) (46)

only sauces

E 405

Propane-1, 2-diol alginate

1 500

 
 

E 405

Propane-1, 2-diol alginate

5 000

 

only fillings, toppings and coatings for fine bakery wares and desserts

E 416

Karaya gum

5 000

 

only fillings, toppings and coatings for fine bakery wares and desserts

E 426

Soybean hemicellulose

10 000

 

only jelly confectionery (other than jelly mini-cups)

E 427

Cassia gum

2 500

 

only fillings toppings and coatings for fine bakery wares and dessert

E 432-436

Polysorbates

1 000

(1)

 

E 442

Ammonium phosphatides

10 000

 

only cocoa-based confectionery

E 473-474

Sucrose esters of fatty acids — sucroglycerides

5 000

 
 

E 475

Polyglycerol esters of fatty acids

2 000

 
 

E 476

Polyglycerol polyricinoleate

5 000

 

only cocoa-based confectionery

E 477

Propane-1,2-diol esters of fatty acids

5 000

 
 

E 477

Propane-1,2-diol esters of fatty acids

30 000

 

only whipped dessert toppings other than cream

E 481-482

Stearoyl-2-lactylates

5 000

(1)

 

E 491-495

Sorbitan esters

5 000

(1)

 

E 492

Sorbitan tristearate

10 000

 

only cocoa-based confectionery

E 551-559

Silicon dioxide — silicates

quantum satis

 

surface treatment only

E 900

Dimethyl polysiloxane

10

 
 

E 901

Beeswax, white and yellow

quantum satis

 

as glazing agent only

E 902

Candelilla wax

quantum satis

 

as glazing agent only

E 903

Carnauba wax

500

 

as glazing agent only

E 903

Carnauba wax

200

 

as glazing agent only for small fine bakery wares, coated with chocolate

E 904

Shellac

quantum satis

 

as glazing agent only

E 905

Microcrystalline wax

quantum satis

 

surface treatment only

E 907

Hydrogenated poly-1-decene

2 000

 

as glazing agent only

E 950

Acesulfame K

1 000

 

only starch-based confectionery energy-reduced or with no added sugar

E 951

Aspartame

2 000

 

only starch-based confectionery energy-reduced or with no added sugar

E 954

Saccharin and its Na, K and Ca salts

300

(52)

only starch-based confectionery energy-reduced or with no added sugar

E 955

Sucralose

1 000

 

only starch-based confectionery energy-reduced or with no added sugar

E 959

Neohesperidine DC

150

 

only starch-based confectionery energy-reduced or with no added sugar

E 961

Neotame

65

 

only starch-based confectionery energy-reduced or with no added sugar

E 961

Neotame

2

 

only starch-based confectionery energy-reduced or with no added sugar, as flavour enhancer

E 962

Salt of aspartame-acesulfame

1 000

(11)a (49) (50)

only starch-based confectionery energy-reduced or with no added sugar

E 950

Acesulfame K

500

 

only confectionery with no added sugar

E 951

Aspartame

1 000

 

only confectionery with no added sugar

E 954

Saccharin and its Na, K and Ca salts

500

(52)

only confectionery with no added sugar

E 955

Sucralose

1 000

 

only confectionery with no added sugar

E 957

Thaumatin

50

 

only confectionery with no added sugar

E 959

Neohesperidine DC

100

 

only confectionery with no added sugar

▼M4

E 960

Steviol glycosides

330

(60)

only confectionary with no added sugar

▼M2

E 961

Neotame

32

 

only confectionery with no added sugar

E 962

Salt of aspartame-acesulfame

500

(11)a (49) (50)

only confectionery with no added sugar

E 950

Acesulfame K

500

 

only cocoa or dried fruit-based, energy-reduced or with no added sugar

E 951

Aspartame

2 000

 

only cocoa or dried fruit-based, energy-reduced or with no added sugar

E 954

Saccharin and its Na, K and Ca salts

500

(52)

only cocoa or dried fruit-based, energy-reduced or with no added sugar

E 955

Sucralose

800

 

only cocoa or dried fruit-based, energy-reduced or with no added sugar

E 957

Thaumatin

50

 

only cocoa or dried fruit-based, energy-reduced or with no added sugar

E 959

Neohesperidine DC

100

 

only cocoa or dried fruit-based, energy-reduced or with no added sugar

▼M4

E 960

Steviol glycosides

270

(60)

only cocoa or dried fruit based, energy reduced or with no added sugar

▼M2

E 961

Neotame

65

 

only cocoa or dried fruit-based, energy-reduced or with no added sugar

E 962

Salt of aspartame-acesulfame

500

(11)a (49) (50)

only cocoa or dried fruit-based, energy-reduced or with no added sugar

E 950

Acesulfame-K

350

 

only sauces

E 951

Aspartame

350

 

only sauces

E 954

Saccharin and its Na, K and Ca salts

160

(52)

only sauces

E 955

Sucralose

450

 

only sauces

E 959

Neohesperidine DC

50

 

only sauces

E 961

Neotame

12

 

only sauces

E 961

Neotame

2

 

only sauces as flavour enhancer

E 962

Salt of aspartame-acesulfame

350

(11)b (49) (50)

only sauces

(1):  The additives may be added individually or in combination

(2):  The maximum level is applicable to the sum and the levels are expressed as the free acid

(3):  Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present

(4):  The maximum level is expressed as P2O5

(5):  E 214-219: p-hydroxybenzoates (PHB), maximum 300 mg/kg

(11):  Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent

(41):  Expressed on fat basis

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

(49):  The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)

(50):  The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951

(52):  Maximum usable levels are expressed in free imide

(25):  The quantities of each of the colours E 110, E 122, E 124 and E 155 may not exceed 50 mg/kg or mg/l

▼M4

(60):  Expressed as steviol equivalents

▼M5

(73):  Maximum limit for aluminium coming from all aluminium lakes 300 mg/kg. For the puroposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013

▼M2

06

Cereals and cereal products

06.1

Whole, broken, or flaked grain

E 220-228

Sulphur dioxide — sulphites

30

(3)

only sago and pearl barley

E 553b

Talc

quantum satis

 

only rice

(3):  Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present

06.2

Flours and other milled products and starches

06.2.1

Flours

E 338-452

Phosphoric acid — phosphates — di-, tri- and polyphosphates

2 500

(1) (4)

 

E 338-452

Phosphoric acid — phosphates — di-, tri- and polyphosphates

20 000

(1) (4)

only self-raising flour

E 300

Ascorbic acid

quantum satis

 
 

E 920

L-cysteine

quantum satis

 
 

(1):  The additives may be added individually or in combination

(4):  The maximum level is expressed as P2O5

06.2.2

Starches

Group I

Additives

 
 
 

E 220-228

Sulphur dioxide — sulphites

50

(3)

excluding starches in infant formulae, follow on formulae and processed cereal-based foods and baby foods

(3):  Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present

06.3

Breakfast cereals

Group I

Additives

 
 
 

Group II

Colours at quantum satis

quantum satis

 

only breakfast cereals other than extruded, puffed and/or fruit-flavoured breakfast cereals

Group IV

Polyols

quantum satis

 

only breakfast cereals or cereal-based products, energy-reduced or with no added sugar

E 120

Cochineal, Carminic acid, Carmines

200

(53)

only fruit-flavoured breakfast cereals

E 150c

Ammonia caramel

quantum satis

 

only extruded puffed and or fruit-flavoured breakfast cereals

E 160a

Carotenes

quantum satis

 

only extruded puffed and or fruit-flavoured breakfast cereals

E 160b

Annatto, Bixin, Norbixin

25

 

only extruded puffed and or fruit-flavoured breakfast cereals

E 160c

Paprika extract, capsanthin, capsorubin

quantum satis

 

only extruded puffed and or fruit-flavoured breakfast cereals

E 162

Beetroot Red, betanin

200

(53)

only fruit-flavoured breakfast cereals

E 163

Anthocyanins

200

(53)

only fruit-flavoured breakfast cereals

E 310-320

Gallates, TBHQ and BHA

200

(1) (13)

only pre-cooked cereals

E 338-452

Phosphoric acid — phosphates — di-, tri- and polyphosphates

5 000

(1) (4)

 

E 475

Polyglycerol esters of fatty acids

10 000

 

only granola-type breakfast cereal

E 481-482

Stearoyl-2-lactylates

5 000

(1)

 

E 950

Acesulfame K

1 200

 

only breakfast cereals with a fibre content of more than 15 %, and containing at least 20 % bran, energy-reduced or with no added sugar

E 951

Aspartame

1 000

 

only breakfast cereals with a fibre content of more than 15 %, and containing at least 20 % bran, energy-reduced or with no added sugar

E 954

Saccharin and its Na, K and Ca salts

100

(52)

only breakfast cereals with a fibre content of more than 15 %, and containing at least 20 % bran, energy-reduced or with no added sugar

E 955

Sucralose

400

 

only breakfast cereals with a fibre content of more than 15 %, and containing at least 20 % bran, energy-reduced or with no added sugar

E 959

Neohesperidine DC

50

 

only breakfast cereals with a fibre content of more than 15 %, and containing at least 20 % bran, energy-reduced or with no added sugar

▼M4

E 960

Steviol glycosides

330

(60)

only breakfast cereals with a fibre content of more than 15 %, and containing at least 20 % bran, energy reduced or with no added sugar

▼M2

E 961

Neotame

32

 

only breakfast cereals with a fibre content of more than 15 %, and containing at least 20 % bran, energy-reduced or with no added sugar

E 962

Salt of aspartame-acesulfame

1 000

(11)b (49) (50)

only breakfast cereals with a fibre content of more than 15 %, and containing at least 20 % bran, energy-reduced or with no added sugar

(1):  The additives may be added individually or in combination

(4):  The maximum level is expressed as P2O5

(11):  Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent

(13):  Maximum limit expressed on fat

(49):  The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)

(50):  The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951

(52):  Maximum usable levels are expressed in free imide

(53):  E 120, E 162 and E 163 may be added individually or in combination

▼M4

(60):  Expressed as steviol equivalents

▼M2

06.4

Pasta

06.4.1

Fresh pasta

E 270

Lactic acid

quantum satis

 
 

E 300

Ascorbic acid

quantum satis

 
 

E 301

Sodium ascorbate

quantum satis

 
 

E 322

Lecithins

quantum satis

 
 

E 330

Citric acid

quantum satis

 
 

E 334

Tartaric acid (L(+)-)

quantum satis

 
 

E 471

Mono- and diglycerides of fatty acids

quantum satis

 
 

E 575

Glucono-delta-lactone

quantum satis

 
 

06.4.2

Dry pasta

Group I

Additives

 
 

only gluten free and/or pasta intended for hypoproteic diets in accordance with Directive 2009/39/EC

06.4.3

Fresh pre-cooked pasta

E 270

Lactic acid

quantum satis

 
 

E 300

Ascorbic acid

quantum satis

 
 

E 301

Sodium ascorbate

quantum satis

 
 

E 322

Lecithins

quantum satis

 
 

E 330

Citric acid

quantum satis

 
 

E 334

Tartaric acid (L(+)-)

quantum satis

 
 

E 471

Mono- and diglycerides of fatty acids

quantum satis

 
 

E 575

Glucono-delta-lactone

quantum satis

 
 

06.4.4

Potato Gnocchi

Group I

Additives

 
 
 

E 200-203

Sorbic acid — sorbates

1 000

(1)

 

06.4.5

Fillings of stuffed pasta (ravioli and similar)

Group I

Additives

 
 
 

E 200-203

Sorbic acid — sorbates

1 000

(1) (2)

 

(1):  The additives may be added individually or in combination

(2):  The maximum level is applicable to the sum and the levels are expressed as the free acid

06.5

Noodles

group I

Additives

 
 
 

group II

Colours at quantum satis

quantum satis

 
 

E 338-452

Phosphoric acid — phosphates — di-, tri- and polyphosphates

2 000

(1) (4)

 

E 426

Soybean hemicellulose

10 000

 

only prepackaged ready to eat oriental noodles intended for retail sale

(1):  The additives may be added individually or in combination

(4):  The maximum level is expressed as P2O5

06.6

Batters

Group I

Additives

 
 
 

Group II

Colours at quantum satis

quantum satis

 
 

Group III

Colours with combined maximum limit

500

 

only batters for coating

E 160b

Annatto, Bixin, Norbixin

20

 

only batters for coating

E 160d

Lycopene

30

 

only batters for coating

E 200-203

Sorbic acid — sorbates

2 000

(1) (2)

 

E 200-203

Sorbic acid — sorbates

2 000

(1) (2)

 

E 338-452

Phosphoric acid — phosphates — di-, tri- and polyphosphates

12 000

(1) (4)

 

E 900

Dimethyl polysiloxane

10

 
 

(1):  The additives may be added individually or in combination

(2):  The maximum level is applicable to the sum and the levels are expressed as the free acid

(4):  The maximum level is expressed as P2O5

06.7

Pre-cooked or processed cereals

Group I

Additives

 
 
 

Group II

Colours at quantum satis

quantum satis

 
 

E 200-203

Sorbic acid — sorbates

200

(1) (2)

only polenta

E 200-203

Sorbic acid — sorbates

2 000

(1) (2)

only semmelknödelteig

E 310-320

Gallates, TBHQ and BHA

200

(1)

only pre-cooked cereals

E 426

Soybean hemicellulose

10 000

 

only prepackaged ready to eat rice and rice products intended for retail sale

E 471

Mono- and diglycerides of fatty acids

quantum satis

 

only quick-cook rice

E 472a

Acetic acid esters of mono- and diglycerides of fatty acids

quantum satis

 

only quick-cook rice

E 481-482

Stearoyl-2-lactylates

4 000

(2)

only quick-cook rice

(1):  The additives may be added individually or in combination

(2):  The maximum level is applicable to the sum and the levels are expressed as the free acid

07

Bakery wares

07.1

Bread and rolls

Group I

Additives

 
 

except products in 7.1.1 and 7.1.2

E 150a-d

Caramels

quantum satis

 

only malt bread

E 200-203

Sorbic acid — sorbates

2 000

(1) (2)

only prepacked sliced bread and rye-bread, partially baked, prepacked bakery wares intended for retail sale and energy-reduced bread intended for retail sale

E 280-283

Propionic acid — propionates

3 000

(1) (6)

only prepacked sliced bread and rye bread

E 280-283

Propionic acid — propionates

2 000

(1) (6)

only energy-reduced bread, partially baked prepacked bread and prepacked rolls and pitta, prepacked polsebrod, boller and dansk flutes

E 280-283

Propionic acid — propionates

1 000

(1) (6)

only prepacked bread

E 338-452

Phosphoric acid — phosphates — di-, tri- and polyphosphates

20 000

(1) (4)

only soda bread

E 481-482

Stearoyl-2-lactylates

3 000

(1)

except products in 7.1.1 and 7.1.2

E 483

Stearyl tartrate

4 000

 

except products in 7.1.1 and 7.1.2

(1):  The additives may be added individually or in combination

(2):  The maximum level is applicable to the sum and the levels are expressed as the free acid

(4):  The maximum level is expressed as P2O5

(6):  Propionic acid and its salts may be present in certain fermented products resulting from the fermentation process following good manufacturing practice

07.1.1

Bread prepared solely with the following ingredients: wheat flour, water, yeast or leaven, salt

E 260

Acetic acid

quantum satis

 
 

E 261

Potassium acetate

quantum satis

 
 

E 262

Sodium acetates

quantum satis

 
 

E 263

Calcium acetate

quantum satis

 
 

E 270

Lactic acid

quantum satis

 
 

E 300

Ascorbic acid

quantum satis

 
 

E 301

Sodium ascorbate

quantum satis

 
 

E 302

Calcium ascorbate

quantum satis

 
 

E 304

Fatty acid esters of ascorbic acid

quantum satis

 
 

E 322

Lecithins

quantum satis

 
 

E 325

Sodium lactate

quantum satis

 
 

E 326

Potassium lactate

quantum satis

 
 

E 327

Calcium lactate

quantum satis

 
 

E 471

Mono- and diglycerides of fatty acids

quantum satis

 
 

E 472a

Acetic acid esters of mono- and diglycerides of fatty acids

quantum satis

 
 

E 472d

Tartaric acid esters of mono- and diglycerides of fatty acids

quantum satis

 
 

E 472e

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

quantum satis

 
 

E 472f

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

quantum satis

 
 

07.1.2

Pain courant français; Friss búzakenyér, fehér és félbarna kenyerek

E 260

Acetic acid

quantum satis

 
 

E 261

Potassium acetate

quantum satis

 

only Friss búzakenyér, fehér és félbarna kenyerek

E 262

Sodium acetates

quantum satis

 

only Friss búzakenyér, fehér és félbarna kenyerek

E 263

Calcium acetate

quantum satis

 

only Friss búzakenyér, fehér és félbarna kenyerek

E 270

Lactic acid

quantum satis

 

only Friss búzakenyér, fehér és félbarna kenyerek

E 300

Ascorbic acid

quantum satis

 
 

E 301

Sodium ascorbate

quantum satis

 

only Friss búzakenyér, fehér és félbarna kenyerek

E 302

Calcium ascorbate

quantum satis

 

only Friss búzakenyér, fehér és félbarna kenyerek

E 304

Fatty acid esters of ascorbic acid

quantum satis

 

only Friss búzakenyér, fehér és félbarna kenyerek

E 322

Lecithins

quantum satis

 
 

E 325

Sodium lactate

quantum satis

 

only Friss búzakenyér, fehér és félbarna kenyerek

E 326

Potassium lactate

quantum satis

 

only Friss búzakenyér, fehér és félbarna kenyerek

E 327

Calcium lactate

quantum satis

 

only Friss búzakenyér, fehér és félbarna kenyerek

E 471

Mono- and diglycerides of fatty acids

quantum satis

 
 

07.2

Fine bakery wares

Group I

Additives

 
 
 

Group II

Colours at quantum satis

quantum satis

 
 

Group III

Colours with combined maximum limit

200

(25)

 

Group IV

Polyols

quantum satis

 

only energy-reduced or with no added sugar

E 160b

Annatto, Bixin, Norbixin

10

 
 

E 160d

Lycopene

25

 
 

E 200-203

Sorbic acid — sorbates

2 000

(1) (2)

only with a water activity of more than 0,65

E 220-228

Sulphur dioxide — sulphites

50

 

only dry biscuits

E 280-283

Propionic acid — propionates

2 000

(1) (6)

only prepacked fine bakery wares, (including flour confectionery) with a water activity of more than 0,65

E 310-320

Gallates, TBHQ and BHA

200

(1)

only cake mixes

E 338-452

Phosphoric acid — phosphates — di-, tri- and polyphosphates

20 000

(1) (4)

 

E 392

Extracts of rosemary

200

(41) (46)

 

E 405

Propane-1, 2-diol alginate

2 000

 
 

E 426

Soybean hemicellulose

10 000

 

only prepackaged fine bakery wares intended for retail sale

E 432-436

Polysorbates

3 000

(1)

 

E 473-474

Sucrose esters of fatty acids — sucroglycerides

10 000

(1)

 

E 475

Polyglycerol esters of fatty acids

10 000

 
 

E 477

Propane-1,2-diol esters of fatty acids

5 000

 
 

E 481-482

Stearoyl-2-lactylates

5 000

(1)

 

E 483

Stearyl tartrate

4 000

 
 

E 491-495

Sorbitan esters

10 000

(1)

 

E 541

Sodium aluminium phosphate acidic

1 000

(38)

only scones and sponge wares

E 901

Beeswax, white and yellow

quantum satis

 

only as glazing agents only for small products of fine bakery wares coated with chocolate

E 902

Candelilla wax

quantum satis

 

only as glazing agents only for small products of fine bakery wares coated with chocolate

E 903

Carnauba wax

200

 

only as glazing agents only for small products of fine bakery wares coated with chocolate

E 904

Shellac

quantum satis

 

only as glazing agents only for small products of fine bakery wares coated with chocolate

E 950

Acesulfame K

2 000

 

only cornets and wafers, for ice-cream, with no added sugar

E 954

Saccharin and its Na, K and Ca salts

800

(52)

only cornets and wafers, for ice-cream, with no added sugar

E 955

Sucralose

800

 

only cornets and wafers, for ice-cream, with no added sugar

E 959

Neohesperidine DC

50

 

only cornets and wafers, for ice-cream, with no added sugar

E 961

Neotame

60

 

only cornets and wafers, for ice-cream, with no added sugar

E 950

Acesulfame K

2 000

 

only essoblaten — wafer paper

E 951

Aspartame

1 000

 

only essoblaten — wafer paper

E 954

Saccharin and its Na, K and Ca salts

800

(52)

only essoblaten — wafer paper

E 955

Sucralose

800

 

only essoblaten — wafer paper

▼M4

E 960

Steviol glycosides

330

(60)

only essoblaten — wafer paper

▼M2

E 961

Neotame

60

 

only essoblaten — wafer paper

E 962

Salt of aspartame-acesulfame

1 000

(11)b (49) (50)

only essoblaten — wafer paper

E 950

Acesulfame K

1 000

 

only fine bakery products for special nutritional uses

E 951

Aspartame

1 700

 

only fine bakery products for special nutritional uses

E 952

Cyclamic acid and its Na and Ca salts

1 600

(51)

only fine bakery products for special nutritional uses

E 954

Saccharin and its Na, K and Ca salts

170

(52)

only fine bakery products for special nutritional uses

E 955

Sucralose

700

 

only fine bakery products for special nutritional uses

E 959

Neohesperidine DC

150

 

only fine bakery products for special nutritional uses

E 961

Neotame

55

 

only fine bakery products for special nutritional uses

E 962

Salt of aspartame-acesulfame

1 000

(11)a (49) (50)

only fine bakery products for special nutritional uses

(1):  The additives may be added individually or in combination

(2):  The maximum level is applicable to the sum and the levels are expressed as the free acid

(4):  The maximum level is expressed as P2O5

(6):  Propionic acid and its salts may be present in certain fermented products resulting from the fermentation process following good manufacturing practice

(11):  Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent

(41):  Expressed on fat basis

(49):  The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)

(50):  The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951

(51):  Maximum usable levels are expressed in free acid

(52):  Maximum usable levels are expressed in free imide

(25):  The quantities of each of the colours E 110, E 122, E 124 and E 155 may not exceed 50 mg/kg or mg/l

(38):  Expressed as aluminium

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

▼M4

(60):  Expressed as steviol equivalents

▼M5

(76):  Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013

▼M2

08

Meat

08.1

Unprocessed meat

08.1.1

Unprocessed meat other than meat preparations as defined by Regulation (EC) No 853/2004

E 129

Allura Red AG

quantum satis

 

only for the purpose of health marking

E 133

Brilliant Blue FCF

quantum satis

 

only for the purpose of health marking

E 155

Brown HT

quantum satis

 

only for the purpose of health marking

08.1.2

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

E 120

Cochineal, Carminic acid, Carmines

100

 

only breakfast sausages with a minimum cereal content of 6 % and burger meat with a minimum vegetable and/or cereal content of 4 % mixed within the meat; In these products, the meat is minced in such a way so that the muscle and fat tissue are completely dispersed, so that fibre makes an emulsion with the fat, giving those products their typical appearance

E 129

Allura Red AG

25

 

only breakfast sausages with a minimum cereal content of 6 % and burger meat with a minimum vegetable and/or cereal content of 4 % mixed within the meat; In these products, the meat is minced in such a way so that the muscle and fat tissue are completely dispersed, so that fibre makes an emulsion with the fat, giving those products their typical appearance

E 150a-d

Caramels

quantum satis

 

only breakfast sausages with a minimum cereal content of 6 % and burger meat with a minimum vegetable and/or cereal content of 4 % mixed within the meat; In these products, the meat is minced in such a way so that the muscle and fat tissue are completely dispersed, so that fibre makes an emulsion with the fat, giving those products their typical appearance

E 220-228

Sulphur dioxide — sulphites

450

(1) (3)

only breakfast sausages; Burger meat with a minimum vegetable and/or cereal content of 4 % mixed within the meat

E 220-228

Sulphur dioxide — sulphites

450

(1) (3)

only salsicha fresca, longaniza fresca, butifarra fresca

E 261

Potassium acetate

quantum satis

 

only prepacked preparations of fresh minced meat

E 262

Sodium acetates

quantum satis

 

only prepacked preparations of fresh minced meat

E 300

Ascorbic acid

quantum satis

 

only gehakt and prepacked preparations of fresh minced meat

E 301

Sodium ascorbate

quantum satis

 

only gehakt and prepacked preparations of fresh minced meat

E 302

Calcium ascorbate

quantum satis

 

only gehakt and prepacked preparations of fresh minced meat

E 325

Sodium lactate

quantum satis

 

only prepacked preparations of fresh minced meat

E 326

Potassium lactate

quantum satis

 

only prepacked preparations of fresh minced meat

E 330

Citric acid

quantum satis

 

only gehakt and prepacked preparations of fresh minced meat

E 331

Sodium citrates

quantum satis

 

only gehakt and prepacked preparations of fresh minced meat

E 332

Potassium citrates

quantum satis

 

only gehakt and prepacked preparations of fresh minced meat

E 333

Calcium citrates

quantum satis

 

only gehakt and prepacked preparations of fresh minced meat

E 338-452

Phosphoric acid — phosphates — di-, tri- and polyphosphates

5 000

(1) (4)

only breakfast sausages; in this product, the meat is minced in such a way so that the muscle and fat tissue are completely dispersed, so that fibre makes an emulsion with the fat, giving the product its typical appearance

E 553b

Talc

quantum satis

 

only surface treatment of sausages

(1):  The additives may be added individually or in combination

(3):  Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present

(4):  The maximum level is expressed as P2O5

08.2

Processed meat

08.2.1

Non-heat-treated processed meat

Group I

Additives

 
 
 

E 100

Curcumin

20

 

only sausages

E 100

Curcumin

quantum satis

 

only pasturmas

E 101

Riboflavins

quantum satis

 

only pasturmas

E 110

Sunset yellow FCF/Orange Yellow S

135

 

only sobrasada

E 120

Cochineal, Carminic acid, Carmines

100

 

only sausages

E 120

Cochineal, Carminic acid, Carmines

200

 

only chorizo sausage/salchichon

E 120

Cochineal, Carminic acid, Carmines

quantum satis

 

only pasturmas

E 124

Ponceau 4R, Cochineal Red A

250

 

only chorizo sausage/salchichon

E 124

Ponceau 4R, Cochineal Red A

200

 

only sobrasada

E 150a-d

Caramels

quantum satis

 

only sausages

E 160a

Carotenes

20

 

only sausages

E 160c

Paprika extract, capsanthin, capsorubin

10

 

only sausages

E 162

Beetroot Red, betanin

quantum satis

 

only sausages

E 200-219

Sorbic acid — sorbates; Benzoic acid — benzoates; p-hydroxybenzoates

quantum satis

(1) (2)

only surface treatment of dried meat products

E 235

Natamycin

1

(8)

only surface treatment of dried cured sausages

E 249-250

Nitrites

150

(7)

 

E 251-252

Nitrates

150

(7)

 

E 315

Erythorbic acid

500

 

only cured meat products and preserved meat products

E 316

Sodium erythorbate

500

 

only cured meat products and preserved meat products

E 310-320

Gallates, TBHQ and BHA

200

(1) (13)

only dehydrated meat

E 315

Erythorbic acid

500

(9)

only cured products and preserved products

E 316

Sodium erythorbate

500

(9)

only cured products and preserved products

E 338-452

Phosphoric acid — phosphates — di-, tri- and polyphosphates

5 000

(1) (4)

 

E 392

Extracts of rosemary

100

(46)

only dried sausages

E 392

Extracts of rosemary

150

(41) (46)

excluding dried sausages

E 392

Extracts of rosemary

150

(46)

only dehydrated meat

E 553b

Talc

quantum satis

 

surface treatment of sausages

E 959

Neohesperidine DC

5

 

as flavour enhancer only

(1):  The additives may be added individually or in combination

(2):  The maximum level is applicable to the sum and the levels are expressed as the free acid

(4):  The maximum level is expressed as P2O5

(7):  Maximum amount that may be added during manufacturing

(8):  mg/dm2 surface, not present at a depth of 5 mm

(9):  E 315 and E 316 are authorised individually or in combination, maximum limit is expressed as erythorbic acid

(13):  Maximum limit expressed on fat

(41):  Expressed on fat basis

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

▼M5

(66):  Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013

▼M2

08.2.2

Heat-treated processed meat

Group I

Additives

 
 

except foie gras, foie gras entier, blocs de foie gras, Libamáj, libamáj egészben, libamáj tömbben

E 100

Curcumin

20

 

only sausages, pâtés and terrines

E 120

Cochineal, Carminic acid, Carmines

100

 

only sausages, pâtés and terrines

E 129

Allura Red AG

25

 

only luncheon meat

E 150a-d

Caramels

quantum satis

 

only sausages, pâtés and terrines

E 160a

Carotenes

20

 

only sausages, pâtés and terrines

E 160c

Paprika extract, capsanthin, capsorubin

10

 

only sausages, pâtés and terrines

E 162

Beetroot Red, betanin

quantum satis

 

only sausages, pâtés and terrines

E 200-203; 214-219

Sorbic acid — sorbates; p-hydroxybenzoates

1 000

(1) (2)

only pâté

E 200-203

Sorbic acid — sorbates

1 000

(1) (2)

only aspic

E 210-213

Benzoic acid — benzoates

500

(1) (2)

only aspic

E 249-250

Nitrites

150

(7) (59)

Except sterilised meat products (Fo > 3,00)

E 249-250

Nitrites

100

(7) (58) (59)

only sterilised meat products (Fo > 3,00)

E 300

Ascorbic acid

quantum satis

 

only foie gras, foie gras entier, blocs de foie gras / Libamáj, libamáj egészben, libamáj tömbben

E 301

Sodium ascorbate

quantum satis

 

only foie gras, foie gras entier, blocs de foie gras / Libamáj, libamáj egészben, libamáj tömbben

E 315

Erythorbic acid

500

(9)

only cured meat products and preserved meat products

E 316

Sodium erythorbate

500

(9)

only cured meat products and preserved meat products

E 338-452

Phosphoric acid — phosphates — di-, tri- and polyphosphates

5 000

(1) (4)

except foie gras, foie gras entier, blocs de foie gras, Libamáj, libamáj egészben, libamáj tömbben

E 385

Calcium disodium ethylene diamine tetra-acetate (Calcium disodium EDTA)

250

 

only libamáj, libamáj egészben, libamáj tömbben

E 392

Extracts of rosemary

150

(41) (46)

excluding dried sausages

E 392

Extracts of rosemary

100

(46)

only dried sausages

E 392

Extracts of rosemary

150

(46)

Only dehydrated meat

E 427

Cassia gum

1 500

 
 

E 473-474

Sucrose esters of fatty acids — sucroglycerides

5 000

(1), (41)

except foie gras, foie gras entier, blocs de foie gras, Libamáj, libamáj egészben, libamáj tömbben

E 481-482

Stearoyl-2-lactylates

4 000

(1)

only minced and diced canned meat products

E 553b

Talc

quantum satis

 

surface treatment of sausages only

E 959

Neohesperidine DC

5

 

as flavour enhancer only, except for foie gras, foie gras entier, blocs de foie gras, Libamáj, libamáj egészben, libamáj tömbben

(1):  The additives may be added individually or in combination

(2):  The maximum level is applicable to the sum and the levels are expressed as the free acid

(4):  The maximum level is expressed as P2O5

(7):  Maximum amount that may be added during manufacturing

(9):  E 315 and E 316 are authorised individually or in combination, maximum limit is expressed as erythorbic acid

(41):  Expressed on fat basis

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

(58):  Fo-value 3 is equivalent to 3 minutes heating at 121 °C (reduction of the bacterial load of one billion spores in each 1 000 cans to one spore in a thousand cans)

(59):  Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment

▼M5

(66):  Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013

▼M2

08.2.3

Casings and coatings and decorations for meat

Group I

Additives

 
 
 

Group II

Colours at quantum satis

quantum satis

 

except edible external coating of pasturmas

Group III

Colours with combined maximum limit

500

 

only decorations and coatings except edible external coating of pasturmas

Group III

Colours with combined maximum limit

quantum satis

 

only edible casings

E 100

Curcumin

quantum satis

 

only edible external coating of pasturmas

E 101

Riboflavins

quantum satis

 

only edible external coating of pasturmas

E 120

Cochineal, Carminic acid, Carmines

quantum satis

 

only edible external coating of pasturmas

E 160b

Annatto, Bixin, Norbixin

20

 
 

E 160d

Lycopene

500

 

only decorations and coatings except edible external coating of pasturmas

E 160d

Lycopene

30

 

only edible casings

E 200-203

Sorbic acid — sorbates

quantum satis

 

only collagen-based casings with water activity greater than 0,6

E 200-203; 214-219

Sorbic acid — sorbates; p-hydroxybenzoates

1 000

(1) (2)

only jelly coatings of meat products (cooked, cured or dried)

E 338-452

Phosphoric acid — phosphates — di-, tri- and polyphosphates

4 000

(1) (4)

only glazings for meat

(1):  The additives may be added individually or in combination

(2):  The maximum level is applicable to the sum and the levels are expressed as the free acid

(4):  The maximum level is expressed as P2O5

▼M5

(78):  Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 10 mg/kg. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013

▼M2

08.2.4

Traditionally cured meat products with specific provisions concerning nitrites and nitrates

08.2.4.1

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

E 249-250

Nitrites

175

(39)

only Wiltshire bacon and similar products: Meat is injected with curing solution followed by immersion curing for 3 to 10 days. The immersion brine solution also includes microbiological starter cultures

E 251-252

Nitrates

250

(39) (59)

only Wiltshire bacon and similar products: Meat is injected with curing solution followed by immersion curing for 3 to 10 days. The immersion brine solution also includes microbiological starter cultures

E 249-250

Nitrites

100

(39)

only Wiltshire ham and similar products: Meat is injected with curing solution followed by immersion curing for 3 to 10 days. The immersion brine solution also includes microbiological starter cultures

E 251-252

Nitrates

250

(39) (59)

only Wiltshire ham and similar products: Meat is injected with curing solution followed by immersion curing for 3 to 10 days. The immersion brine solution also includes microbiological starter cultures

E 249-250

Nitrites

175

(39)

only Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinho fumado and similar products: Immersion cured for 3 to 5 days. Product is not heat-treated and has a high water activity

E 251-252

Nitrates

250

(39) (59)

only Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinho fumado and similar products: Immersion cured for 3 to 5 days. Product is not heat-treated and has a high water activity

E 249-250

Nitrites

50

(39)

only cured tongue : Immersion cured for at least 4 days and pre-cooked

E 251-252

Nitrates

10

(39) (59)

only cured tongue : Immersion cured for at least 4 days and pre-cooked

E 249-250

Nitrites

150

(7)

only kylmâsavustettu poronliha/kallrökt renkött : Meat is injected with curing solution followed by immersion curing. Curing time is 14 to 21 days followed by maturation in cold-smoke for 4 to 5 weeks

E 251-252

Nitrates

300

(7)

only kylmâsavustettu poronliha/kallrökt renkött : Meat is injected with curing solution followed by immersion curing. Curing time is 14 to 21 days followed by maturation in cold-smoke for 4 to 5 weeks

E 249-250

Nitrites

150

(7)

only bacon, filet de bacon and similar products: Immersion cured for 4 to 5 days at 5 to 7 °C, matured for typically 24 to 40 hours at 22 °C, possibly smoked for 24 hrs at 20 to 25 °C and stored for 3 to 6 weeks at 12 to 14 °C

E 251-252

Nitrates

250

(7) (40) (59)

only bacon, filet de bacon and similar products: Immersion cured for 4 to 5 days at 5 to 7 °C, matured for typically 24 to 40 hours at 22 °C, possibly smoked for 24 hrs at 20 to 25 °C and stored for 3 to 6 weeks at 12 to 14 °C.

E 249-250

Nitrites

50

(39)

only rohschinken, nassgepökelt and similar products: Curing time depending on the shape and weight of meat pieces for approximately 2 days/kg followed by stabilisation/maturation

E 251-252

Nitrates

250

(39)

only rohschinken, nassgepökelt and similar products: Curing time depending on the shape and weight of meat pieces for approximately 2 days/kg followed by stabilisation/maturation

(7):  Maximum added amount

(39):  Maximum residual amount, residue level at the end the production process

(40):  Without added nitrites

(59):  Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment

08.2.4.2

Traditional dry cured products. (Dry curing process involves dry application of curing mixture containing nitrites and/or nitrates, salt and other components to the surface of the meat followed by a period of stabilisation/maturation).

E 249-250

Nitrites

175

(39)

only dry cured bacon and similar products Dry curing followed by maturation for at least 4 days

E 251-252

Nitrates

250

(39) (59)

only dry cured bacon and similar products: Dry curing followed by maturation for at least 4 days

E 249-250

Nitrites

100

(39)

only dry cured ham and similar products: Dry curing followed by maturation for at least 4 days

E 251-252

Nitrates

250

(39) (59)

only dry cured ham and similar products: Dry curing followed by maturation for at least 4 days

E 251-252

Nitrates

250

(39) (59)

only jamon curado, paleta curada, lomo embuchado y cecina and similar products: Dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days

E 249-250

Nitrites

100

(39)

only presunto, presunto da pa and paio do lombo and similar products: Dry cured for 10 to 15 days followed by a 30 to 45-day stabilisation period and a maturation period of at least 2 month

E 251-252

Nitrates

250

(39) (59)

only presunto, presunto da pa and paio do lombo and similar products: Dry cured for 10 to 15 days followed by a 30 to 45-day stabilisation period and a maturation period of at least 2 months

E 251-252

Nitrates

250

(39) (40) (59)

only jambon sec, jambon sel and other similar dried cured products: Dry cured for 3 days + 1 day/kg followed by a 1-week post-salting period and an ageing/ripening period of 45 days to 18 months

E 249-250

Nitrites

50

(39)

only rohschinken, trockengepökelt and similar products: Curing time depending on the shape and weight of meat pieces for approximately 10 to 14 days followed by stabilisation/maturation

E 251-252

Nitrates

250

(39) (59)

only rohschinken, trockengepökelt and similar products: Curing time depending on the shape and weight of meat pieces for approximately 10 to 14 days followed by stabilisation/maturation

(39):  Maximum residual amount, residue level at the end the production process

(40):  Without added nitrites

(59):  Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment

08.2.4.3

Other traditionally cured products. (Immersion and dry cured processes used in combination or where nitrite and/or nitrate is included in a compound product or where the curing solution is injected into the product prior to cooking)

E 249-250

Nitrites

50

(39)

only rohschinken, trocken-/nasgepökelt and similar products: Dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approximately 14 to 35 days followed by stabilisation/maturation

E 251-252

Nitrates

250

(39) (59)

only rohschinken, trocken-/nasgepökelt and similar products: Dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approximately 14 to 35 days followed by stabilisation/maturation

E 249-250

Nitrites

50

(39)

only jellied veal and brisket : Injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hours

E 251-252

Nitrates

10

(39) (59)

only jellied veal and brisket : Injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hours

E 251-252

Nitrates

300

(40) (7)

only rohwürste (salami and kantwurst) : Product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7

E 251-252

Nitrates

250

(40) (7) (59)

only Salchichon y chorizo traducionales de larga curacion and similar products: Maturation period of at least 30 days

E 249-250

Nitrites

180

(7)

only vysočina, selský salám, turistický trvanlivý salám, poličan, herkules, lovecký salám, dunjaská klobása, paprikás and similar products: Dried product cooked to 70 °C followed by 8 to 12-day drying and smoking process. Fermented product subject to 14 to 30-day three-stage fermentation process followed by smoking

E 251-252

Nitrates

250

(40) (7) (59)

only saucissons sec and similar products : raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18 to 22 °C or lower (10 to 12 °C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7

(7):  Maximum added amount

(39):  Maximum residual amount, residue level at the end the production process

(40):  Without added nitrites

(59):  Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment

09

Fish and fisheries products

09.1

Unprocessed fish and fisheries products

09.1.1

Unprocessed fish

Group IV

Polyols

quantum satis

 

only frozen and deep-frozen unprocessed fish for purposes other than sweetening

E 300

Ascorbic acid

quantum satis

 
 

E 301

Sodium ascorbate

quantum satis

 
 

E 302

Calcium ascorbate

quantum satis

 
 

E 315

Erythorbic acid

1 500

(9)

only frozen and deep-frozen fish with red skin

E 316

Sodium erythorbate

1 500

(9)

only frozen and deep-frozen fish with red skin

E 330

Citric acid

quantum satis

 
 

E 331

Sodium citrates

quantum satis

 
 

E 332

Potassium citrates

quantum satis

 
 

E 333

Calcium citrates

quantum satis

 
 

E 338-452

Phosphoric acid — phosphates — di-, tri- and polyphosphates

5 000

(1) (4)

only frozen and deep-frozen fish fillets

(1):  The additives may be added individually or in combination

(4):  The maximum level is expressed as P2O5

(9):  E 315 and E 316 are authorised individually or in combination, maximum limit is expressed as erythorbic acid

09.1.2

Unprocessed molluscs and crustaceans

Group IV

Polyols

quantum satis

 

only frozen and deep-frozen unprocessed crustaceans, molluscs and cephalopods; for purposes other than sweetening

E 220-228

Sulphur dioxide — sulphites

150

(3) (10)

only fresh, frozen and deep-frozen crustaceans and cephalopods; crustaceans of the Penaeidae, Solenoceridae and Aristaeidae family up to 80 units

E 220-228

Sulphur dioxide — sulphites

200

(3) (10)

only crustaceans of the Penaeidae, Solenoceridae and Aristaeidae family between 80 and 120 units

E 220-228

Sulphur dioxide — sulphites

300

(3) (10)

only crustaceans of the Penaeidae, Solenoceridae and Aristaeidae family over 120 units

E 300

Ascorbic acid

quantum satis

 
 

E 301

Sodium ascorbate

quantum satis

 
 

E 302

Calcium ascorbate

quantum satis

 
 

E 330

Citric acid

quantum satis

 
 

E 331

Sodium citrates

quantum satis

 
 

E 332

Potassium citrates

quantum satis

 
 

E 333

Calcium citrates

quantum satis

 
 

E 338-452

Phosphoric acid — phosphates — di-, tri- and polyphosphates

5 000

(1) (4)

only frozen and deep-frozen molluscs and crustaceans

E 385

Calcium disodium ethylene diamine tetra-acetate (Calcium disodium EDTA)

(75)

 

only frozen and deep-frozen crustaceans

E 586

4-Hexylresorcinol

2

(42)

only in fresh, frozen or deep-frozen crustacean meat

(1):  The additives may be added individually or in combination

(3):  Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present

(4):  The maximum level is expressed as P2O5

(10):  Maximum limits in edible parts

(42):  As a residue

09.2

Processed fish and fishery products including molluscs and crustaceans

Group I

Additives

 
 
 

Group II

Colours at quantum satis

quantum satis

 

only surimi and similar products and salmon substitutes

Group III

Colours with combined maximum limit

500

 

only surimi and similar products and salmon substitutes

E 100

Curcumin

quantum satis

 

only fish paste and crustacean paste

E 101

Riboflavins

quantum satis

 

only fish paste and crustacean paste

E 102

Tartrazine

100

(35)

only fish paste and crustacean paste

E 104

Quinoline Yellow

100

(35)

only fish paste and crustacean paste

E 110

Sunset Yellow FCF/Orange Yellow S

100

(35)

only fish paste and crustacean paste

E 120

Cochineal, Carminic acid, Carmines

100

(35)

only fish paste and crustacean paste

E 122

Azorubine, Carmoisine

100

(35)

only fish paste and crustacean paste

E 124

Ponceau 4R, Cochineal Red A

100

(35)

only fish paste and crustacean paste

E 140

Chlorophylls, Chlorophyllins

quantum satis

 

only fish paste and crustacean paste

E 141

Copper complexes of chlorophylls and chlorophyllins

quantum satis

 

only fish paste and crustacean paste

E 142

Green S

100

(35)

only fish paste and crustacean paste

E 150a-d

Caramels

quantum satis

 

only fish paste and crustacean paste

E 151

Brilliant Black BN, Black BN

100

(35)

only fish paste and crustacean paste

E 153

Vegetable carbon

quantum satis

 

only fish paste and crustacean paste

E 160a

Carotenes

quantum satis

 

only fish paste and crustacean paste

E 160c

Paprika extract, capsanthin, capsorubin

quantum satis

 

only fish paste and crustacean paste

E 160e

Beta-apo-8′-carotenal (C 30)

100

(35)

only fish paste and crustacean paste

E 161b

Lutein

100

(35)

only fish paste and crustacean paste

E 162

Beetroot Red, betanin

quantum satis

 

only fish paste and crustacean paste

E 163

Anthocyanins

quantum satis

 

only fish paste and crustacean paste

E 170

Calcium carbonate

quantum satis

 

only fish paste and crustacean paste

E 171

Titanium dioxide

quantum satis

 

only fish paste and crustacean paste

E 172

Iron oxides and hydroxides

quantum satis

 

only fish paste and crustacean paste

E 100

Curcumin

250

(36)

only precooked crustacean

E 101

Riboflavins

quantum satis

 

only precooked crustacean

E 102

Tartrazine

250

(36)

only precooked crustacean

E 110

Sunset Yellow FCF/Orange Yellow S

250

(36)

only precooked crustacean

E 120

Cochineal, Carminic acid, Carmines

250

(36)

only precooked crustacean

E 122

Azorubine, Carmoisine

250

(36)

only precooked crustacean

E 124

Ponceau 4R, Cochineal Red A

250

(36)

only precooked crustacean

E 129

Allura Red AG

250

(36)

only precooked crustacean

E 140

Chlorophylls, Chlorophyllins

quantum satis

 

only precooked crustacean

E 141

Copper complexes of chlorophylls and chlorophyllins

quantum satis

 

only precooked crustacean

E 142

Green S

250

(36)

only precooked crustacean

E 150a-d

Caramels

quantum satis

 

only precooked crustacean

E 151

Brilliant Black BN, Black BN

250

(36)

only precooked crustacean

E 153

Vegetable carbon

quantum satis

 

only precooked crustacean

E 155

Brown HT

quantum satis

 

only precooked crustacean

E 160a

Carotenes

quantum satis

 

only precooked crustacean

E 160c

Paprika extract, capsanthin, capsorubin

quantum satis

 

only precooked crustacean

E 160e

Beta-apo-8′-carotenal (C 30)

250

(36)

only precooked crustacean

E 161b

Lutein

250

(36)

only precooked crustacean

E 162

Beetroot Red, betanin

quantum satis

 

only precooked crustacean

E 163

Anthocyanins

quantum satis

 

only precooked crustacean

E 171

Titanium dioxide

quantum satis

 

only precooked crustacean

E 100

Curcumin

quantum satis

 

only smoked fish

E 101

Riboflavins

quantum satis

 

only smoked fish

E 102

Tartrazine

100

(37)

only smoked fish

E 110

Sunset Yellow FCF/Orange Yellow S

100

(37)

only smoked fish

E 120

Cochineal, Carminic acid, Carmines

100

(37)

only smoked fish

E 124

Ponceau 4R, Cochineal Red A

100

(37)

only smoked fish

E 141

Copper complexes of chlorophylls and chlorophyllins

quantum satis

 

only smoked fish

E 151

Brilliant Black BN, Black BN

100

(37)

only smoked fish

E 153

Vegetable carbon

quantum satis

 

only smoked fish

E 160a

Carotenes

quantum satis

 

only smoked fish

E 160b

Annatto, Bixin, Norbixin

10

 

only smoked fish

E 160c

Paprika extract, capsanthin, capsorubin

quantum satis

 

only smoked fish

E 160e

Beta-apo-8′-carotenal (C 30)

100

(37)

only smoked fish

E 171

Titanium dioxide

quantum satis

 
 

E 172

Iron oxides and hydroxides

quantum satis

 
 

E 163

Anthocyanins

quantum satis

(37)

only smoked fish

E 160d

Lycopene

10

 

only salmon substitute

E 160d

Lycopene

30

 

only fish and crustacean paste, pre-cooked crustaceans, surimi, smoked fish

E 200-203

Sorbic acid — sorbates

1 000

(1) (2)

aspic

E 200-213

Sorbic acid — sorbates; Benzoic acid — benzoates

200

(1) (2)

only salted, dried fish

E 200-213

Sorbic acid — sorbates; Benzoic acid — benzoates

2 000

(1) (2)

only semi-preserved fish and fisheries products including crustaceans, molluscs, surimi and fish/crustacean paste; cooked crustaceans and molluscs

E 200-213

Sorbic acid — sorbates; Benzoic acid — benzoates

6 000

 

only cooked Crangon crangon and Crangon vulgaris

E 210-213

Benzoic acid — benzoates

1 000

(1) (2)

only cooked crustaceans and molluscs

E 220-228

Sulphur dioxide — sulphites

50

(3) (10)

only cooked crustaceans and cephalopods

E 220-228

Sulphur dioxide — sulphites

135

(3) (10)

only cooked crustaceans of the Penaeidae, Solenoceridae and Aristaeidae family up to 80 units

E 220-228

Sulphur dioxide — sulphites

180

(3) (10)

only cooked crustaceans of the Penaeidae, Solenoceridae and Aristaeidae family between 80 and 120 units

E 220-228

Sulphur dioxide — sulphites

200

(3)

only dried salted fish of the ‘Gadidae’ species

E 220-228

Sulphur dioxide — sulphites

270

(3) (10)

only cooked crustaceans of the Penaeidae, Solenoceridae and Aristaeidae family over 120 units

E 251-252

Nitrates

500

 

only pickled herring and sprat

E 315

Erythorbic acid

1 500

(9)

only preserved and semi-preserved fish products

E 316

Sodium erythorbate

1 500

(9)

only preserved and semi-preserved fish products

E 392

Extracts of rosemary

150

(41) (46)

 

E 950

Acesulfame K

200

 

only sweet-sour preserves and semi-preserves of fish and marinades of fish, crustaceans and molluscs

E 951

Aspartame

300

 

only sweet-sour preserves and semi-preserves of fish and marinades of fish, crustaceans and molluscs

E 954

Saccharin and its Na, K and Ca salts

160

 

only sweet-sour preserves and semi-preserves of fish and marinades of fish, crustaceans and molluscs

E 955

Sucralose

120

 

only sweet-sour preserves and semi-preserves of fish and marinades of fish, crustaceans and molluscs

E 959

Neohesperidine DC

30

 

only sweet-sour preserves and semi-preserves of fish and marinades of fish, crustaceans and molluscs

▼M4

E 960

Steviol glycosides

200

(60)

only sweet-sour preserves and semi preserves of fish and marinades of fish, crustaceans and molluscs

▼M2

E 961

Neotame

10

 

only sweet-sour preserves and semi-preserves of fish and marinades of fish, crustaceans and molluscs

E 962

Salt of aspartame-acesulfame

200

(11)a

only sweet-sour preserves and semi-preserves of fish and marinades of fish, crustaceans and molluscs

E 338-452

Phosphoric acid — phosphates — di-, tri- and polyphosphates

1 000

(1) (4)

only canned crustaceans products; surimi and similar products

E 338-452

Phosphoric acid — phosphates — di-, tri- and polyphosphates

5 000

(1) (4)

only fish and crustacean paste and in processed frozen and deep-frozen molluscs and crustaceans

E 385

Calcium disodium ethylene diamine tetra-acetate (Calcium disodium EDTA)

75

 

only canned and bottled fish, crustaceans and molluscs

(1):  The additives may be added individually or in combination

(2):  The maximum level is applicable to the sum and the levels are expressed as the free acid

(3):  Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present

(4):  The maximum level is expressed as P2O5

(9):  E 315 and E 316 are authorised individually or in combination, maximum limit is expressed as erythorbic acid

(10):  Maximum limits in edible parts

(11):  Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent

(35):  Maximum individually or for the combination of E 102, E 104, E 110, E 120, E 122, E 124, E 142, E 151, E 160e, E 161b

(36):  Maximum individually or for the combination of E 102, E 110, E 120, E 122, E 124, E 129, E 142, E 151, E 160e, E 161b

(37):  Maximum individually or for the combination of E 102, E 110, E 120, E 124, E 151, E 160e

(41):  Expressed on fat basis

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

▼M4

(60):  Expressed as steviol equivalents

▼M2

09.3

Fish roe

Group I

Additives

 
 

only processed fish roe

Group II

Colours at quantum satis

quantum satis

 

except Sturgeons’ eggs (Caviar)

Group III

Colours with combined maximum limit

300

 

except Sturgeons’ eggs (Caviar)

E 123

Amaranth

30

 

except Sturgeons’ eggs (Caviar)

E 160d

Lycopene

30

 

except Sturgeons’ eggs (Caviar)

E 200-213

Sorbic acid — sorbates; Benzoic acid — benzoates

2 000

(1) (2)

only semi-preserved fish products including fish roe products

E 284

Boric acid

4 000

(54)

only Sturgeons’ eggs (Caviar)

E 285

Sodium tetraborate (borax)

4 000

(54)

only Sturgeons’ eggs (Caviar)

E 315

Erythorbic acid

1 500

(9)

only preserved and semi-preserved fish products

E 316

Sodium erythorbate

1 500

(9)

only preserved and semi-preserved fish products

(1):  The additives may be added individually or in combination

(2):  The maximum level is applicable to the sum and the levels are expressed as the free acid

(9):  E 315 and E 316 are authorised individually or in combination, maximum limit is expressed as erythorbic acid

(54):  Expressed as boric acid

▼M5

(68):  Maximum limit for aluminium coming from aluminium lakes of E 123 amaranth 10 mg/kg. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013

▼M2

10

Eggs and egg products

10.1

Unprocessed eggs

The food colours listed in Annex II, part B 1 may be used for the decorative colouring of egg shells or for the stamping of egg shells as provided in Regulation (EC) No 589/2008

▼M5

 

(77):  Maximum limit for aluminium coming from all aluminium lakes ‘quantum satis’. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013

▼M2

10.2

Processed eggs and egg products

The food colours listed in part B 1 of this Annex may be used for the decorative colouring of egg shells

Group I

Additives

 
 
 

E 1505

Triethyl citrate

quantum satis

 

only dried egg white

E 200-203

Sorbic acid — sorbates

1 000

(1) (2)

only dehydrated and concentrated frozen and deep frozen egg products

E 200-213

Sorbic acid — sorbates; Benzoic acid — benzoates

5 000

(1) (2)

only liquid egg (white, yolk or whole egg)

E 234

Nisin

6,25

 

only pasteurised liquid egg (white, yolk or whole egg)

E 338-452

Phosphoric acid — phosphates — di-, tri- and polyphosphates

10 000

(1) (4)

only liquid egg (white, yolk or whole egg)

E 392

Extracts of rosemary

200

(46)

 

E 426

Soybean hemicellulose

10 000

 

only dehydrated and concentrated frozen and deep frozen egg products

E 475

Polyglycerol esters of fatty acids

1 000

 
 

E 520-523

Aluminium sulphates

30

(1) (38)

only egg white

E 1505

Triethyl citrate

quantum satis

 
 

(1):  The additives may be added individually or in combination

(2):  The maximum level is applicable to the sum and the levels are expressed as the free acid

(4):  The maximum level is expressed as P2O5

(38):  Expressed as aluminium

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

▼M5

(77):  Maximum limit for aluminium coming from all aluminium lakes ‘quantum satis’. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013

▼M2

11

Sugars, syrups, honey and table-top sweeteners

11.1

Sugars and syrups as defined by Directive 2001/111/EC

E 220-228

Sulphur dioxide — sulphites

10

(3)

only sugars, except glucose syrup

E 220-228

Sulphur dioxide — sulphites

20

(3)

only glucose syrup, whether or not dehydrated

E 338-452

Phosphoric acid — phosphates — di-, tri- and polyphosphates

10 000

(4)

only dried powdered foods

E 551-559

Silicon dioxide — silicates

quantum satis

(1)

only foods in tablet and coated tablet form

E 551-559

Silicon dioxide — silicates

10 000

(1)

only dried powdered foods

(1):  The additives may be added individually or in combination

(3):  Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present

(4):  The maximum level is expressed as P2O5

11.2

Other sugars and syrups

Group I

Additives

 
 
 

E 220-228

Sulphur dioxide — sulphites

40

(3)

 

E 220-228

Sulphur dioxide — sulphites

70

(3)

only treacle and molasses

(3):  Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present

11.3

Honey as defined in Directive 2001/110/EC

11.4

Table-top sweeteners

11.4.1

Table-top sweeteners in liquid form

Group IV

Polyols

quantum satis

 
 

E 950

Acesulfame K

quantum satis

 
 

E 951

Aspartame

quantum satis

 
 

E 952

Cyclamic acid and its Na and Ca salts

quantum satis

 
 

E 954

Saccharin and its Na, K and Ca salts

quantum satis

 
 

E 955

Sucralose

quantum satis

 
 

E 957

Thaumatin

quantum satis

 
 

E 959

Neohesperidine DC

quantum satis

 
 

▼M4

E 960

Steviol glycosides

QS

(60)

 

▼M2

E 961

Neotame

quantum satis

 
 

E 962

Salt of aspartame-acesulfame

quantum satis

 
 

E 200-219

Sorbic acid — sorbates; Benzoic acid — benzoates; p-hydroxybenzoates

500

(1) (2)

only if the water content higher than 75 %

E 330

Citric acid

quantum satis

 
 

E 331

Sodium citrates

quantum satis

 
 

E 407

Carrageenan

quantum satis

 
 

E 410

Locust bean gum

quantum satis

 
 

E 412

Guar gum

quantum satis

 
 

E 413

Tragacanth

quantum satis

 
 

E 414

Gum arabic (acacia gum)

quantum satis

 
 

E 415

Xanthan gum

quantum satis

 
 

E 418

Gellan gum

quantum satis

 
 

E 422

Glycerol

quantum satis

 
 

E 440

Pectins

quantum satis

 
 

E 460(i)

Microcrystalline cellulose

quantum satis

 
 

E 463

Hydroxypropyl cellulose

quantum satis

 
 

E 464

Hydroxypropyl methyl cellulose

quantum satis

 
 

E 465

Ethyl methyl cellulose

quantum satis

 
 

E 466

Carboxy methyl cellulose

quantum satis

 
 

E 500

Sodium carbonates

quantum satis

 
 

E 501

Potassium carbonates

quantum satis

 
 

E 575

Glucono-delta-lactone

quantum satis

 
 

E 640

Glycine and its sodium salt

quantum satis

 
 

(1):  The additives may be added individually or in combination

(2):  The maximum level is applicable to the sum and the levels are expressed as the free acid

▼M4

(60):  Expressed as steviol equivalents

▼M2

11.4.2

Table-top sweeteners in powder form

Group IV

Polyols

quantum satis

 
 

E 950

Acesulfame K

quantum satis

 
 

E 951

Aspartame

quantum satis

 
 

E 952

Cyclamic acid and its Na and Ca salts

quantum satis

 
 

E 954

Saccharin and its Na, K and Ca salts

quantum satis

 
 

E 955

Sucralose

quantum satis

 
 

E 957

Thaumatin

quantum satis

 
 

E 959

Neohesperidine DC

quantum satis

 
 

▼M4

E 960

Steviol glycosides

QS

(60)

 

▼M2

E 961

Neotame

quantum satis

 
 

E 962

Salt of aspartame-acesulfame

quantum satis

 
 

E 327

Calcium lactate

quantum satis

 
 

E 330

Citric acid

quantum satis

 
 

E 331

Sodium citrates

quantum satis

 
 

E 336

Potassium tartrates

quantum satis

 
 

E 341

Calcium phosphates

quantum satis

 
 

E 407

Carrageenan

quantum satis

 
 

E 410

Locust bean gum

quantum satis

 
 

E 412

Guar gum

quantum satis

 
 

E 413

Tragacanth

quantum satis

 
 

E 414

Gum arabic (acacia gum)

quantum satis

 
 

E 415

Xanthan gum

quantum satis

 
 

E 418

Gellan gum

quantum satis

 
 

E 440

Pectins

quantum satis

 
 

E 460

Cellulose

quantum satis

 
 

E 461

Methyl cellulose

quantum satis

 
 

E 463

Hydroxypropyl cellulose

quantum satis

 
 

E 464

Hydroxypropyl methyl cellulose

quantum satis

 
 

E 465

Ethyl methyl cellulose

quantum satis

 
 

E 466

Carboxy methyl cellulose

quantum satis

 
 

E 468

Cross-linked sodium carboxy methyl cellulose

50 000

 
 

E 500

Sodium carbonates

quantum satis

 
 

E 501

Potassium carbonates

quantum satis

 
 

E 551-559

Silicon dioxide — silicates

10 000

(1)

 

E 575

Glucono-delta-lactone

quantum satis

 
 

E 576

Sodium gluconate

quantum satis

 
 

E 577

Potassium gluconate

quantum satis

 
 

E 578

Calcium gluconate

quantum satis

 
 

E 640

Glycine and its sodium salt

quantum satis

 
 

E 1200

Polydextrose

quantum satis

 
 

E 1521

Polyethylene glycol

quantum satis

 
 

(1):  The additives may be added individually or in combination

▼M4

(60):  Expressed as steviol equivalents

▼M2

11.4.3

Table-top sweeteners in tablets

Group IV

Polyols

quantum satis

 
 

E 950

Acesulfame K

quantum satis

 
 

E 951

Aspartame

quantum satis

 
 

E 952

Cyclamic acid and its Na and Ca salts

quantum satis

 
 

E 954

Saccharin and its Na, K and Ca salts

quantum satis

 
 

E 955

Sucralose

quantum satis

 
 

E 957

Thaumatin

quantum satis

 
 

E 959

Neohesperidine DC

quantum satis

 
 

▼M4

E 960

Steviol glycosides

QS

(60)

 

▼M2

E 961

Neotame

quantum satis

 
 

E 962

Salt of aspartame-acesulfame

quantum satis

 
 

E 296

Malic acid

quantum satis

 
 

E 330

Citric acid

quantum satis

 
 

E 331

Sodium citrates

quantum satis

 
 

E 334

Tartaric acid (L(+)-)

quantum satis

 
 

E 336

Potassium tartrates

quantum satis

 
 

E 414

Gum arabic (acacia gum)

quantum satis

 
 

E 440

Pectins

quantum satis

 
 

E 460

Cellulose

quantum satis

 
 

E 460(i)

Microcrystalline cellulose

quantum satis

 
 

E 460(ii)

Powdered cellulose

quantum satis

 
 

E 461

Methyl cellulose

quantum satis

 
 

E 463

Hydroxypropyl cellulose

quantum satis

 
 

E 464

Hydroxypropyl methyl cellulose

quantum satis

 
 

E 465

Ethyl methyl cellulose

quantum satis

 
 

E 466

Carboxy methyl cellulose

quantum satis

 
 

E 468

Cross-linked sodium carboxy methyl cellulose

50 000

 
 

E 470a

Sodium, potassium and calcium salts of fatty acids

quantum satis

 
 

E 470b

Magnesium salts of fatty acids

quantum satis

 
 

E 471

Mono- and diglycerides of fatty acids

quantum satis

 
 

E 500

Sodium carbonates

quantum satis

 
 

E 501

Potassium carbonates

quantum satis

 
 

E 551-559

Silicon dioxide — silicates

quantum satis

 
 

E 575

Glucono-delta-lactone

quantum satis

 
 

E 576

Sodium gluconate

quantum satis

 
 

E 577

Potassium gluconate

quantum satis

 
 

E 578

Calcium gluconate

quantum satis

 
 

E 640

Glycine and its sodium salt

quantum satis

 
 

E 1200

Polydextrose

quantum satis

 
 

E 1201

Polyvinylpyrrolidone

quantum satis

 
 

E 1202

Polyvinylpolypyrrolidone

quantum satis

 
 

E 1521

Polyethylene glycol

quantum satis

 
 

▼M4

(60):  Expressed as steviol equivalents

▼M2

12

Salts, spices, soups, sauces, salads and protein products

12.1

Salt and salt substitutes

12.1.1

Salt

E 170

Calcium carbonate

quantum satis

 
 

E 338-452

Phosphoric acid — phosphates — di-, tri- and polyphosphates

10 000

(1) (4)

 

E 535-538

Ferrocyanides

20

(1) (57)

 

E 500

Sodium carbonates

quantum satis

 
 

E 504

Magnesium carbonates

quantum satis

 
 

E 511

Magnesium chloride

quantum satis

 

only sea-salt

E 530

Magnesium oxide

quantum satis

 
 

E 551-559

Silicon dioxide — silicates

10 000

 
 

(1):  The additives may be added individually or in combination

(4):  The maximum level is expressed as P2O5

(57):  The maximum level is expressed as anhydrous potassium ferrocyanide

▼M5

(38):  Expressed as aluminium

▼M2

12.1.2

Salt substitutes

Group I

Additives

 
 
 

E 338-452

Phosphoric acid — phosphates — di-, tri- and polyphosphates

10 000

(1) (4)

 

E 535-538

Ferrocyanides

20

(1) (57)

 

E 551-559

Silicon dioxide — silicates

20 000

 
 

E 620-625

Glutamic acid — glutamates

quantum satis

 
 

E 626-635

Ribonucleotides

quantum satis

 
 

(1):  The additives may be added individually or in combination

(4):  The maximum level is expressed as P2O5

(57):  The maximum level is expressed as anhydrous potassium ferrocyanide

12.2

Herbs, spices, seasonings

12.2.1

Herbs and spices

E 220-228

Sulphur dioxide — sulphites

150

(3)

only cinnamon (Cinnamomum ceylanicum)

E 460

Cellulose

quantum satis

 

only when dried

E 470a

Sodium, potassium and calcium salts of fatty acids

quantum satis

 

only when dried

(3):  Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present

12.2.2

Seasonings and condiments

Group I

Additives

 
 
 

Group II

Colours at quantum satis

quantum satis

 

only seasonings, for example curry powder, tandoori

Group III

Colours with combined maximum limit

500

 

only seasonings, for example curry powder, tandoori

E 160d

Lycopene

50

 
 

E 200-213

Sorbic acid — sorbates; Benzoic acid — benzoates

1 000

(1) (2)

 

E 220-228

Sulphur dioxide — sulphites

200

(3)

only citrus-juice-based seasonings

E 310-321

Gallates, TBHQ, BHA and BHT

200

(1) (13)

 

E 392

Extracts of rosemary

200

(41) (46)

 

E 551-559

Silicon dioxide — silicates

30 000

(1)

only seasoning

E 620-625

Glutamic acid — glutamates

quantum satis

 
 

E 626-635

Ribonucleotides

quantum satis

 
 

(1):  The additives may be added individually or in combination

(2):  The maximum level is applicable to the sum and the levels are expressed as the free acid

(3):  Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present

(13):  Maximum limit expressed on fat

(41):  Expressed on fat basis

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

▼M5

(70):  Maximum limit for aluminium coming from all aluminium lakes 120 mg/kg. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013

▼M2

12.3

Vinegars

Group I

Additives

 
 
 

E 150a-d

Caramels

quantum satis

 
 

E 220-228

Sulphur dioxide — sulphites

170

(3)

only fermentation vinegar

(3):  Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present

12.4

Mustard

Group I

Additives

 
 
 

Group II

Colours at quantum satis

quantum satis

 
 

Group III

Colours with combined maximum limit

300

 
 

Group IV

Polyols

quantum satis

 
 

E 200-213

Sorbic acid — sorbates; Benzoic acid — benzoates

1 000

(1) (2)

 

E 220-228

Sulphur dioxide — sulphites

250

(3)

excluding Dijon mustard

E 220-228

Sulphur dioxide — sulphites

500

(3)

only Dijon mustard

E 392

Extracts of rosemary

100

(41) (46)

 

E 950

Acesulfame K

350

 
 

E 951

Aspartame

350

 
 

E 954

Saccharin and its Na, K and Ca salts

320

(52)

 

E 955

Sucralose

140

 
 

E 959

Neohesperidine DC

50

 
 

E 961

Neotame

12

 
 

E 962

Salt of aspartame-acesulfame

350

(11)b (49) (50)

 

(1):  The additives may be added individually or in combination

(2):  The maximum level is applicable to the sum and the levels are expressed as the free acid

(3):  Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present

(11):  Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent

(41):  Expressed on fat basis

(49):  The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)

(50):  The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951

(52):  Maximum usable levels are expressed in free imide

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

12.5

Soups and broths

Group I

Additives

 
 
 

Group II

Colours at quantum satis

quantum satis

 
 

Group III

Colours with combined maximum limit

50

 
 

E 160d

Lycopene

20

 
 

E 200-213

Sorbic acid — sorbates; Benzoic acid — benzoates

500

(1) (2)

only liquid soups and broths (excluding canned)

E 310-320

Gallates, TBHQ and BHA

200

(1) (13)

only dehydrated soups and broths

E 338-452

Phosphoric acid — phosphates — di-, tri- and polyphosphates

3 000

(1) (4)

 

E 363

Succinic acid

5 000

 
 

E 392

Extracts of rosemary

50

(46)

 

E 427

Cassia gum

2 500

 

only dehydrated soups and broths

E 432-436

Polysorbates

1 000

(1)

only soups

E 473-474

Sucrose esters of fatty acids — sucroglycerides

2 000

(1)

 

E 900

Dimethyl polysiloxane

10

 
 

E 950

Acesulfame K

110

 

only energy-reduced soups

E 951

Aspartame

110

 

only energy-reduced soups

E 954

Saccharin and its Na, K and Ca salts

110

(52)

only energy-reduced soups

E 955

Sucralose

45

 

only energy-reduced soups

E 959

Neohesperidine DC

50

 

only energy-reduced soups

▼M4

E 960

Steviol glycosides

40

(60)

only energy-reduced soups

▼M2

E 961

Neotame

5

 

only energy-reduced soups

E 962

Salt of aspartame-acesulfame

110

(11)b (49) (50)

only energy-reduced soups

(1):  The additives may be added individually or in combination

(2):  The maximum level is applicable to the sum and the levels are expressed as the free acid

(4):  The maximum level is expressed as P2O5

(11):  Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent

(49):  The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)

(50):  The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951

(52):  Maximum usable levels are expressed in free imide

(13):  Maximum limit expressed on fat

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

▼M4

(60):  Expressed as steviol equivalents

▼M2

12.6

Sauces

Group I

Additives

 
 
 

Group II

Colours at quantum satis

quantum satis

 

excluding tomato-based sauces

Group III

Colours with combined maximum limit

500

 

including pickles, relishes, chutney and piccalilli; excluding tomato-based sauces

Group IV

Polyols

quantum satis

 
 

E 160d

Lycopene

50

 

excluding tomato-based sauces

E 200-203

Sorbic acid — sorbates

2 000

(1) (2)

only emulsified sauces with a fat content of less than 60 %

E 200-203

Sorbic acid — sorbates

1 000

(1) (2)

only emulsified sauces with a fat content of 60 % or more

E 200-213

Sorbic acid — sorbates; Benzoic acid — benzoates

1 000

(1) (2)

only emulsified sauces with a fat content of 60 % or more; non-emulsified sauces

E 200-213

Sorbic acid — sorbates; Benzoic acid — benzoates

2 000

(1) (2)

only emulsified sauces with a fat content of less than 60 %

E 210-213

Benzoic acid — benzoates

1 000

(1) (2)

only emulsified sauces with a fat content of less than 60 %

E 210-213

Benzoic acid — benzoates

500

(1) (2)

only emulsified sauces with a fat content of 60 % or more

E 310-320

Gallates, TBHQ and BHA

200

(1) (13)

 

E 338-452

Phosphoric acid — phosphates — di-, tri- and polyphosphates

5 000

(1) (4)

 

E 385

Calcium disodium ethylene diamine tetra-acetate (Calcium disodium EDTA)

75

 

only emulsified sauces

E 392

Extracts of rosemary

100

(41) (46)

 

E 427

Cassia gum

2 500

 
 

E 405

Propane-1, 2-diol alginate

8 000

 
 

E 416

Karaya gum

10 000

 

only emulsified sauces

E 426

Soybean hemicellulose

30 000

 

only emulsified sauces

E 432-436

Polysorbates

5 000

(1)

only emulsified sauces

E 473-474

Sucrose esters of fatty acids — sucroglycerides

10 000

(1)

 

E 476

Polyglycerol polyricinoleate

4 000

 

only dressings

E 491-495

Sorbitan esters

5 000

(1)

only emulsified sauces

E 950

Acesulfame K

350

 
 

E 951

Aspartame

350

 
 

E 954

Saccharin and its Na, K and Ca salts

160

(52)

 

E 955

Sucralose

450

 
 

E 959

Neohesperidine DC

50

 
 

▼M4

E 960

Steviol glycosides

120

(60)

except soy-bean sauce (fermented and non-fermented)

E 960

Steviol glycosides

175

(60)

only soy-bean sauce (fermented and non-fermented)

▼M2

E 961

Neotame

12

 
 

E 961

Neotame

2

 

only as flavour enhancer

E 962

Salt of aspartame-acesulfame

350

(11)b (49) (50)

 

(1):  The additives may be added individually or in combination

(2):  The maximum level is applicable to the sum and the levels are expressed as the free acid

(4):  The maximum level is expressed as P2O5

(41):  Expressed on fat basis

(49):  The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)

(50):  The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951

(52):  Maximum usable levels are expressed in free imide

(13):  Maximum limit expressed on fat

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

▼M4

(60):  Expressed as steviol equivalents

▼M5

(65):  Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 10 mg/kg. No other aluminium lakes may be used. For the puroposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013

▼M2

12.7

Salads and savoury-based sandwich spreads

Group I

Additives

 
 
 

Group II

Colours at quantum satis

quantum satis

 
 

E 200-213

Sorbic acid — sorbates; Benzoic acid — benzoates

1 500

(1) (2)

 

E 950

Acesulfame K

350

 

only Feinkostsalat

E 951

Aspartame

350

 

only Feinkostsalat

E 954

Saccharin and its Na, K and Ca salts

160

(52)

only Feinkostsalat

E 955

Sucralose

140

 

only Feinkostsalat

E 959

Neohesperidine DC

50

 

only Feinkostsalat

E 961

Neotame

12

 

only Feinkostsalat

E 962

Salt of aspartame-acesulfame

350

(11)b (49) (50)

only Feinkostsalat

(1):  The additives may be added individually or in combination

(2):  The maximum level is applicable to the sum and the levels are expressed as the free acid

(11):  Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent

(49):  The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)

(50):  The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951

(52):  Maximum usable levels are expressed in free imide

12.8

Yeast and yeast products

Group I

Additives

 
 
 

E 491-495

Sorbitan esters

quantum satis

 

only dry yeast and yeast for baking

12.9

Protein products, excluding products covered in category 1.8

Group I

Additives

 
 
 

Group II

Colours at quantum satis

quantum satis

 
 

Group III

Colours with combined maximum limit

100

 

only meat and fish analogues based on vegetable proteins

E 160d

Lycopene

30

 

only meat and fish analogues based on vegetable proteins

E 200-203

Sorbic acid — sorbates

2 000

(1) (2)

only analogues of meat, fish, crustaceans and cephalopods and cheese based on protein

E 220-228

Sulphur dioxide — sulphites

200

(3)

only analogues of meat, fish, crustaceans and cephalopods

E 220-228

Sulphur dioxide — sulphites

50

(3)

only gelatine

E 338-452

Phosphoric acid — phosphates — di-, tri- and polyphosphates

20 000

(1) (4)

only vegetable protein drinks

E 959

Neohesperidine DC

5

 

only vegetable protein products, only as flavour enhancer

(1):  The additives may be added individually or in combination

(2):  The maximum level is applicable to the sum and the levels are expressed as the free acid

(3):  Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present

(4):  The maximum level is expressed as P2O5

13

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

13.1

Foods for infants and young children

INTRODUCTION PART, APPLIES TO ALL SUBCATEGORIES

 

The maximum levels of use indicated refer to foods ready for consumption prepared following manufacturers’ instructions

 

E 307, E 325, E 330, E 331, E 332, E 333, E 338, E 340, E 410, E472c and E 1450 shall be used in conformity with the limits set in the Annexes to Directive 2006/141/EC

13.1.1

Infant formulae as defined by Directive 2006/141/EC

 

Note: For the manufacture of acidified milks, non-pathogenic L(+)-lactic acid producing cultures may be used

E 270

Lactic acid

quantum satis

 

only L(+)-form

E 304(i)

L-ascorbyl palmitate

10

 
 

E 306

Tocopherol-rich extract

10

(16)

 

E 307

Alpha-tocopherol

10

(16)

 

E 308

Gamma-tocopherol

10

(16)

 

E 309

Delta-tocopherol

10

(16)

 

E 322

Lecithins

1 000

(14)

 

E 330

Citric acid

quantum satis

 
 

E 331

Sodium citrates

2 000

(43)

 

E 332

Potassium citrates

 

(43)

 

E 338

Phosphoric acid

1 000

(4) (44)

 

E 339

Sodium phosphates

1 000

(4) (15)

 

E 340

Potassium phosphates

 

(4) (15)

 

E 412

Guar gum

1 000

 

only where the liquid product contains partially hydrolysed proteins

E 471

Mono- and diglycerides of fatty acids

4 000

(14)

 

E 472c

Citric acid esters of mono- and diglycerides of fatty acids

7 500

(14)

only when sold as powder

E 472c

Citric acid esters of mono- and diglycerides of fatty acids

9 000

(14)

only sold as liquid where the products contain partially hydrolysed proteins, peptides or amino acids

E 473

Sucrose esters of fatty acids

120

(14)

only products containing hydrolysed proteins, peptides or amino acids

(4):  The maximum level is expressed as P2O5

(14):  If more than one of the substances E 322, E 471, E 472c and E 473 are added to a foodstuff, the maximum level established for that foodstuff for each of those substances is lowered with that relative part as is present of the other substances together in that foodstuff

(15):  E 339 and E 340 are authorised individually or in combination and in conformity with the limits set in Directives 2006/141/EC, 2006/125/EC, 1999/21/EC

(16):  E 306, E 307, E 308 and E 309 are authorised individually or in combination

(43):  E 331 and E 332 are authorised individually or in combination and in conformity with the limits set in Directives 2006/141/EC, 2006/125/EC, 1999/21/EC

(44):  In conformity with the limits set in Directives 2006/141/EC, 2006/125/EC, 1999/21/EC

13.1.2

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

 

Note: For the manufacture of acidified milks, non-pathogenic L(+)-lactic acid producing cultures may be used

E 270

Lactic acid

quantum satis

 

only L(+)-form

E 304(i)

L-ascorbyl palmitate

10

 
 

E 306

Tocopherol-rich extract

10

(16)

 

E 307

Alpha-tocopherol

10

(16)

 

E 308

Gamma-tocopherol

10

(16)

 

E 309

Delta-tocopherol

10

(16)

 

E 322

Lecithins

1 000

(14)

 

E 330

Citric acid

quantum satis

 
 

E 331

Sodium citrates

2 000

(43)

 

E 332

Potassium citrates

quantum satis

(43)

 

E 338

Phosphoric acid

 

(4) (44)

 

E 339

Sodium phosphates

1 000

(4) (15)

 

E 340

Potassium phosphates

 

(4) (15)

 

E 407

Carrageenan

300

(17)

 

E 410

Locust bean gum

1 000

(17)

 

E 412

Guar gum

1 000

(17)

 

E 440

Pectins

5 000

 

only acidified follow-on formulae

E 471

Mono- and diglycerides of fatty acids

4 000

(14)

 

E 472c

Citric acid esters of mono- and diglycerides of fatty acids

7 500

(14)

only when sold as powder

E 472c

Citric acid esters of mono- and diglycerides of fatty acids

9 000

(14)

only when sold as liquid where the products contain partially hydrolysed proteins, peptides or amino acids

E 473

Sucrose esters of fatty acids

120

(14)

only products containing hydrolysed proteins, peptides or amino acids

(4):  The maximum level is expressed as P2O5

(14):  If more than one of the substances E 322, E 471, E 472c and E 473 are added to a foodstuff, the maximum level established for that foodstuff for each of those substances is lowered with that relative part as is present of the other substances together in that foodstuff

(15):  E 339 and E 340 are authorised individually or in combination and in conformity with the limits set in Directives 2006/141/EC, 2006/125/EC, 1999/21/EC

(16):  E 306, E 307, E 308 and E 309 are authorised individually or in combination

(17):  If more than one of the substances E 407, E 410 and E 412 is added to a foodstuff, the maximum level established for that foodstuff for each of those substances is lowered with that relative part as is present of the other substances together in that foodstuff

(43):  E 331 and E 332 are authorised individually or in combination and in conformity with the limits set in Directives 2006/141/EC, 2006/125/EC, 1999/21/EC

(44):  In conformity with the limits set in Directives 2006/141/EC, 2006/125/EC, 1999/21/EC

13.1.3

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

E 170

Calcium carbonate

quantum satis

 

only processed cereal-based foods and baby foods, only for pH adjustment

E 260

Acetic acid

quantum satis

 

only processed cereal-based foods and baby foods, only for pH adjustment

E 261

Potassium acetate

quantum satis

 

only processed cereal-based foods and baby foods, only for pH adjustment

E 262

Sodium acetates

quantum satis

 

only processed cereal-based foods and baby foods, only for pH adjustment

E 263

Calcium acetate

quantum satis

 

only processed cereal-based foods and baby foods, only for pH adjustment

E 270

Lactic acid

quantum satis

 

only processed cereal-based foods and baby foods, only for pH adjustment, L(+)-form only

E 296

Malic acid

quantum satis

 

only processed cereal-based foods and baby foods, only for pH adjustment, L(+)-form only

E 300

L-ascorbic acid

200

(18)

only fat-containing cereal-based foods including biscuits and rusks and baby foods

E 301

Sodium L-ascorbate

200

(18)

only fat-containing cereal-based foods including biscuits and rusks and baby foods

E 302

Calcium L-ascorbate

200

(18)

only fat-containing cereal-based foods including biscuits and rusks and baby foods

E 304(i)

L-ascorbyl palmitate

100

(19)

only fat-containing cereal-based foods including biscuits and rusks and baby foods

E 306

Tocopherol-rich extract

100

(19)

only fat-containing cereal-based foods including biscuits and rusks and baby foods

E 307

Alpha-tocopherol

100

(19)

only fat-containing cereal-based foods including biscuits and rusks and baby foods

E 308

Gamma-tocopherol

100

(19)

only fat-containing cereal-based foods including biscuits and rusks and baby foods

E 309

Delta-tocopherol

100

(19)

only fat-containing cereal-based foods including biscuits and rusks and baby foods

E 322

Lecithins

10 000

 

only biscuits and rusks, cereal-based foods, baby foods

E 325

Sodium lactate

quantum satis

 

only processed cereal-based foods and baby foods, only for pH adjustment, L(+)-form only

E 326

Potassium lactate

quantum satis

 

only processed cereal-based foods and baby foods, only for pH adjustment, L(+)-form only

E 327

Calcium lactate

quantum satis

 

only processed cereal-based foods and baby foods, only for pH adjustment, L(+)-form only

E 330

Citric acid

quantum satis

 

only processed cereal-based foods and baby foods, only for pH adjustment

E 331

Sodium citrates

quantum satis

 

only processed cereal-based foods and baby foods, only for pH adjustment

E 332

Potassium citrates

quantum satis

 

only processed cereal-based foods and baby foods, only for pH adjustment

E 333

Calcium citrates

quantum satis

 

only processed cereal-based foods and baby foods, only for pH adjustment

E 334

Tartaric acid (L(+)-)

5 000

(42)

only L(+)-form; only biscuits and rusks and baby foods

E 335

Sodium tartrates

5 000

(42)

only L(+)-form; only biscuits and rusks and baby foods

E 336

Potassium tartrates

5 000

(42)

only L(+)-form; only biscuits and rusks and baby foods

E 338

Phosphoric acid

1 000

(4)

only processed cereal-based foods and baby foods, only for pH adjustment

E 339

Sodium phosphates

1 000

(4) (20)

only cereals

E 340

Potassium phosphates

1 000

(4) (20)

only cereals

E 341

Calcium phosphates

1 000

(4) (20)

only cereals

E 341

Calcium phosphates

1 000

(4)

only in fruit-based desserts

E 354

Calcium tartrate

5 000

(42)

only L(+)-form; only biscuits and rusks

E 400

Alginic acid

500

(23)

only deserts and puddings

E 401

Sodium alginate

500

(23)

only deserts and puddings

E 402

Potassium alginate

500

(23)

only deserts and puddings

E 404

Calcium alginate

500

(23)

only deserts and puddings

E 410

Locust bean gum

10 000

(21)

only processed cereal-based foods and baby foods

E 412

Guar gum

10 000

(21)

only processed cereal-based foods and baby foods

E 414

Gum arabic (acacia gum)

10 000

(21)

only processed cereal-based foods and baby foods

E 415

Xanthan gum

10 000

(21)

only processed cereal-based foods and baby foods

E 440

Pectin

10 000

(21)

only processed cereal-based foods and baby foods

E 410

Locust bean gum

20 000

(21)

only gluten-free cereal-based foods

E 412

Guar gum

20 000

(21)

only gluten-free cereal-based foods

E 414

Gum arabic (acacia gum)

20 000

(21)

only gluten-free cereal-based foods

E 415

Xanthan gum

20 000

(21)

only gluten-free cereal-based foods

E 440

Pectin

20 000

(21)

only gluten-free cereal-based foods

E 450

Diphosphates

5 000

(4) (42)

only biscuits and rusks

E 471

Mono- and diglycerides of fatty acids

5 000

(22)

only biscuits and rusks, cereal-based foods, baby foods

E 472a

Acetic acid esters of mono- and diglycerides of fatty acids

5 000

(22)

only biscuits and rusks, cereal-based foods, baby foods

E 472b

Lactic acid esters of mono- and diglycerides of fatty acids

5 000

(22)

only biscuits and rusks, cereal-based foods, baby foods

E 472c

Citric acid esters of mono- and diglycerides of fatty acids

5 000

(22)

only biscuits and rusks, cereal-based foods, baby foods

E 500

Sodium carbonates

quantum satis

 

only as rising agent

E 501

Potassium carbonates

quantum satis

 

only as rising agent

E 503

Ammonium carbonates

quantum satis

 

only as rising agent

E 507

Hydrochloric acid

quantum satis

 

only processed cereal-based foods and baby foods, only for pH adjustment

E 524

Sodium hydroxide

quantum satis

 

only processed cereal-based foods and baby foods, only for pH adjustment

E 525

Potassium hydroxide

quantum satis

 

only processed cereal-based foods and baby foods, only for pH adjustment

E 526

Calcium hydroxide

quantum satis

 

only processed cereal-based foods and baby foods, only for pH adjustment

E 551

Silicon dioxide

2 000

 

only Dry cereals

E 575

Glucono-delta-lactone

5 000

(42)

only biscuits and rusks

E 920

L-cysteine

1 000

 

only biscuits for infants and young children

E 1404

Oxidized starch

50 000

 

only processed cereal-based foods and baby foods

E 1410

Monostarch phosphate

50 000

 

only processed cereal-based foods and baby foods

E 1412

Distarch phosphate

50 000

 

only processed cereal-based foods and baby foods

E 1413

Phosphated distarch phosphate

50 000

 

only processed cereal-based foods and baby foods

E 1414

Acetylated distarch phosphate

50 000

 

only processed cereal-based foods and baby foods

E 1420

Acetylated starch

50 000

 

only processed cereal-based foods and baby foods

E 1422

Acetylated distarch adipate

50 000

 

only processed cereal-based foods and baby foods

E 1450

Starch sodium octenyl succinate

50 000

 

only processed cereal-based foods and baby foods

E 1451

Acetylated oxidised starch

50 000

 

only processed cereal-based foods and baby foods

E 300

Ascorbic acid

300

(18)

only fruit — and vegetable based drinks, juices and baby foods

E 301

Sodium ascorbate

300

(18)

only fruit — and vegetable based drinks, juices and baby foods

E 302

Calcium ascorbate

300

(18)

only fruit — and vegetable based drinks, juices and baby foods

E 333

Calcium citrates

quantum satis

 

only low sugar fruit-based products

(1):  The additives may be added individually or in combination

(4):  The maximum level is expressed as P2O5

(18):  E 300, E 301 and E 302 are authorised individually or in combination, levels expressed as ascorbic acid

(19):  E 304, E 306, E 307, E 308 and E 309 are authorised individually are in combination

(20):  E 339, E 340 and E 341 are authorised individually or in combination

(21):  E 410, E 412, E 414, E 415 and E 440 are authorised individually or in combination

(22):  E 471, E 472a, E 472b and E 472c are authorised individually or in combination

(23):  E 400, E 401, E 402 and E 404 are authorised individually or in combination

(42):  As a residue

13.1.4

Other foods for young children

 

Note: For the manufacture of acidified milks, non-pathogenic L(+)-lactic acid producing cultures may be used

E 270

Lactic acid

quantum satis

 

only L(+)-form

E 304(i)

L-ascorbyl palmitate

100

(19)

 

E 306

Tocopherol-rich extract

100

(19)

 

E 307

Alpha-tocopherol

100

(19)

 

E 308

Gamma-tocopherol

100

(19)

 

E 309

Delta-tocopherol

100

(19)

 

E 322

Lecithins

10 000

(14)

 

E 330

Citric acid

quantum satis

 
 

E 331

Sodium citrates

2 000

 
 

E 332

Potassium citrates

 
 
 

E 338

Phosphoric acid

 

(1) (4)

 

E 339

Sodium phosphates

1 000

(1) (4) (15)

 

E 340

Potassium phosphates

1 000

(1) (4) (15)

 

E 407

Carrageenan

300

 
 

E 410

Locust bean gum

10 000

(21)

 

E 412

Guar gum

10 000

(21)

 

E 414

Gum arabic (acacia gum)

10 000

(21)

 

E 415

Xanthan gum

10 000

(21)

 

E 440

Pectins

5 000

(21)

 

E 471

Mono- and diglycerides of fatty acids

4 000

(14)

 

E 472c

Citric acid esters of mono- and diglycerides of fatty acids

7 500

(14)

only when sold as powder

E 472c

Citric acid esters of mono- and diglycerides of fatty acids

9 000

(14)

only when sold as liquid where the products contain partially hydrolysed proteins, peptides or amino acids

E 473

Sucrose esters of fatty acids

120

(14)

only in products containing hydrolysed proteins, peptides or amino acids

E 500

Sodium carbonates

quantum satis

 
 

E 501

Potassium carbonates

quantum satis

 
 

E 503

Ammonium carbonates

quantum satis

 
 

E 507

Hydrochloric acid

quantum satis

 

only for pH adjustment

E 524

Sodium hydroxide

quantum satis

 

only for pH adjustment

E 525

Potassium hydroxide

quantum satis

 

only for pH adjustment

E 1404

Oxidized starch

50 000

 
 

E 1410

Monostarch phosphate

50 000

 
 

E 1412

Distarch phosphate

50 000

 
 

E 1413

Phosphated distarch phosphate

50 000

 
 

E 1414

Acetylated distarch phosphate

50 000

 
 

E 1420

Acetylated starch

50 000

 
 

E 1422

Acetylated distarch adipate

50 000

 
 

E 1450

Starch sodium octenyl succinate

50 000

 
 

(1):  The additives may be added individually or in combination

(4):  The maximum level is expressed as P2O5

(14):  If more than one of the substances E 322, E 471, E 472c and E 473 are added to a foodstuff, the maximum level established for that foodstuff for each of those substances is lowered with that relative part as is present of the other substances together in that foodstuff

(15):  E 339 and E 340 are authorised individually or in combination and in conformity with the limits set in Directives 2006/141/EC, 2006/125/EC, 1999/21/EC

(16):  E 304, E 306, E 307, E 308 and E 309 are authorised individually are in combination

(21):  E 410, E 412, E 414, E 415 and E 440 are authorised individually or in combination

13.1.5

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

13.1.5.1

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

The additives of categories 13.1.1 and 13.1.2 are applicable

E 170

Calcium carbonate

quantum satis

 
 

E 304(i)

L-ascorbyl palmitate

100

 
 

E 331

Sodium citrates

quantum satis

 
 

E 332

Potassium citrates

quantum satis

 
 

E 333

Calcium citrates

quantum satis

 
 

E 338

Phosphoric acid

1 000

(1) (4)

only for pH adjustment

E 339

Sodium phosphates

1 000

(1) (4) (20)

 

E 340

Potassium phosphates

1 000

(1) (4) (20)

 

E 341

Calcium phosphates

1 000

(1) (4) (20)

 

E 401

Sodium alginate

1 000

 

From four months onwards in special food products with adapted composition, required for metabolic disorders and for general tube-feeding

E 405

Propane-1, 2-diol alginate

200

 

From 12 months onwards in specialised diets intended for young children who have cow’s milk intolerance or inborn errors of metabolism

E 410

Locust bean gum

10 000

 

From birth onwards in products for reduction of gastro-oesophageal reflux

E 412

Guar gum

10 000

 

From birth onwards in products in liquid formulae containing hydrolysed proteins, peptides or amino acids

E 415

Xanthan gum

1 200

 

From birth onwards for use in products based on amino acids or peptides for use with patients who have problems with impairment of the gastrointestinal tract, protein mal-absorption or inborn errors of metabolism

E 440

Pectins

10 000

 

From birth onwards in products used in case of gastro-intestinal disorders

E 466

Carboxy methyl cellulose

10 000

 

From birth onwards in products for the dietary management of metabolic disorders

E 471

Mono- and diglycerides of fatty acids

5 000

 

From birth onwards in specialised diets, particularly those devoid of proteins

E 472c

Citric acid esters of mono- and diglycerides of fatty acids

7 500

 

only when sold as powder; From birth onwards

E 472c

Citric acid esters of mono- and diglycerides of fatty acids

9 000

 

only when sold as liquid; From birth onwards

E 473

Sucrose esters of fatty acids

120

 

only products containing hydrolysed proteins, peptides and amino acids

E 500

Sodium carbonates

quantum satis

 

only as rising agent

E 501

Potassium carbonates

quantum satis

 

only as rising agent

E 507

Hydrochloric acid

quantum satis

 

only as rising agent

E 524

Sodium hydroxide

quantum satis

 

only for pH adjustment

E 525

Potassium hydroxide

quantum satis

 

only for pH adjustment

E 526

Calcium hydroxide

quantum satis

 

only for pH adjustment

E 1450

Starch sodium octenyl succinate

20 000

 

only in infant formulae and follow-on formulae

(1):  The additives may be added individually or in combination

(4):  The maximum level is expressed as P2O5

(20):  E 339, E 340 and E 341 are authorised individually or in combination

13.1.5.2

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

The additives of category 13.1.3 are applicable, except for E 270, E 333, E 341

E 401

Sodium alginate

1 000

 

From four months onwards in special food products with adapted composition, required for metabolic disorders and for general tube-feeding

E 405

Propane-1, 2-diol alginate

200

 

From 12 months onwards in specialised diets intended for young children who have cow’s milk intolerance or inborn errors of metabolism

E 410

Locust bean gum

10 000

 

From birth onwards in products for reduction of gastro-oesophageal reflux

E 412

Guar gum

10 000

 

From birth onwards in products in liquid formulae containing hydrolysed proteins, peptides or amino acids

E 415

Xanthan gum

1 200

 

From birth onwards for use in products based on amino acids or peptides for use with patients who have problems with impairment of the gastrointestinal tract, protein mal-absorption or inborn errors of metabolism

E 440

Pectins

10 000

 

From birth onwards in products used in case of gastro-intestinal disorders

E 466

Carboxy methyl cellulose

10 000

 

From birth onwards in products for the dietary management of metabolic disorders

E 471

Mono- and diglycerides of fatty acids

5 000

 

From birth onwards in specialised diets, particularly those devoid of proteins

E 472c

Citric acid esters of mono- and diglycerides of fatty acids

7 500

 

only when sold as powder; From birth onwards

E 472c

Citric acid esters of mono- and diglycerides of fatty acids

9 000

 

only when sold as liquid; From birth onwards

E 473

Sucrose esters of fatty acids

120

 

only products containing hydrolysed proteins, peptides and amino acids

E 1450

Starch sodium octenyl succinate

20 000

 
 

13.2

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

Products in this category can also contain additives that are allowed in the corresponding food categories

Group I

Additives

 
 
 

Group II

Colours at quantum satis

quantum satis

 
 

Group III

Colours with combined maximum limit

50

 
 

Group IV

Polyols

quantum satis

 
 

E 160d

Lycopene

30

 
 

E 200-213

Sorbic acid — sorbates; Benzoic acid — benzoates

1 500

(1) (2)

 

E 338-452

Phosphoric acid — phosphates — di-, tri- and polyphosphates

5 000

(1) (4)

 

E 405

Propane-1, 2-diol alginate

1 200

 
 

E 406

Agar

quantum satis

 

only foods in tablet and coated tablet form

E 432-436

Polysorbates

1 000

(1)

 

E 473-474

Sucrose esters of fatty acids — sucroglycerides

5 000

(1)

 

E 475

Polyglycerol esters of fatty acids

5 000

 
 

E 477

Propane-1,2-diol esters of fatty acids

1 000

 
 

E 481-482

Stearoyl-2-lactylates

2 000

(1)

 

E 491-495

Sorbitan esters

5 000

(1)

 

E 950

Acesulfame K

450

 
 

E 951

Aspartame

1 000

 
 

E 952

Cyclamic acid and its Na and Ca salts

400

(51)

 

E 954

Saccharin and its Na, K and Ca salts

200

(52)

 

E 955

Sucralose

400

 
 

E 959

Neohesperidine DC

100

 
 

▼M4

E 960

Steviol glycosides

330

(60)

 

▼M2

E 961

Neotame

32

 
 

E 962

Salt of aspartame-acesulfame

450

(11)a (49) (50)

 

(1):  The additives may be added individually or in combination

(2):  The maximum level is applicable to the sum and the levels are expressed as the free acid

(4):  The maximum level is expressed as P2O5

(11):  Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent

(49):  The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)

(50):  The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951

(51):  Maximum usable levels are expressed in free acid

(52):  Maximum usable levels are expressed in free imide

▼M4

(60):  Expressed as steviol equivalents

▼M2

13.3

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

Group I

Additives

 
 
 

Group II

Colours at quantum satis

quantum satis

 
 

Group III

Colours with combined maximum limit

50

 
 

Group IV

Polyols

quantum satis

 
 

E 160d

Lycopene

30

 
 

E 200-213

Sorbic acid — sorbates; Benzoic acid — benzoates

1 500

(1) (2)

 

E 338-452

Phosphoric acid — phosphates — di-, tri- and polyphosphates

5 000

(1) (4)

 

E 405

Propane-1, 2-diol alginate

1 200

 
 

E 432-436

Polysorbates

1 000

(1)

 

E 473-474

Sucrose esters of fatty acids — sucroglycerides

5 000

(1)

 

E 475

Polyglycerol esters of fatty acids

5 000

 
 

E 477

Propane-1,2-diol esters of fatty acids

1 000

 
 

E 481-482

Stearoyl-2-lactylates

2 000

(1)

 

E 491-495

Sorbitan esters

5 000

(1)

 

E 950

Acesulfame K

450

 
 

E 951

Aspartame

800

 
 

E 952

Cyclamic acid and its Na and Ca salts

400

(51)

 

E 954

Saccharin and its Na, K and Ca salts

240

(52)

 

E 955

Sucralose

320

 
 

E 959

Neohesperidine DC

100

 
 

▼M4

E 960

Steviol glycosides

270

(60)

 

▼M2

E 961

Neotame

26

 
 

E 962

Salt of aspartame-acesulfame

450

(11)a (49) (50)

 

(1):  The additives may be added individually or in combination

(2):  The maximum level is applicable to the sum and the levels are expressed as the free acid

(4):  The maximum level is expressed as P2O5

(11):  Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent

(49):  The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)

(50):  The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951

(51):  Maximum usable levels are expressed in free acid

(52):  Maximum usable levels are expressed in free imide

▼M4

(60):  Expressed as steviol equivalents

▼M2

13.4

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

Products in this category can also use additives that are allowed in the corresponding food counterparts categories

Group I

Additives

 
 

including dry pasta

Group II

Colours at quantum satis

quantum satis

 
 

Group IV

Polyols

quantum satis

 
 

E 338-452

Phosphoric acid — phosphates — di-, tri- and polyphosphates

5 000

(1) (4)

 

In addition, all additives in the gluten containing counterparts are authorised

 

(1):  The additives may be added individually or in combination

 

(4):  The maximum level is expressed as P2O5

14

Beverages

14.1

Non-alcoholic beverages

14.1.1

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

E 338-452

Phosphoric acid — phosphates — di-, tri- and polyphosphates

500

(1) (4)

only prepared table waters

(1):  The additives may be added individually or in combination

(4):  The maximum level is expressed as P2O5

(48):  Mineral salts added to prepared table waters for standardisation are not classified as additives

14.1.2

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

Group I

Additives

 
 

only vegetable juices

E 170

Calcium carbonate

quantum satis

 

only grape juice

E 200-203

Sorbic acid — sorbates

500

(1) (2)

only Sød … saft and sødet … saft

E 200-213

Sorbic acid — sorbates; Benzoic acid — benzoates

2 000

(1) (2)

only grape juice, unfermented, for sacramental use

E 210-213

Benzoic acid — benzoates

200

(1) (2)

only Sød … saft and sødet … saft

E 220-228

Sulphur dioxide — sulphites

2 000

(3)

only concentrated grape juice for home wine-making

E 220-228

Sulphur dioxide — sulphites

50

(3)

only orange, grapefruit, apple and pineapple juice for bulk dispensing in catering establishments

E 220-228

Sulphur dioxide — sulphites

350

(3)

only lime and lemon juice

E 220-228

Sulphur dioxide — sulphites

70

(3)

only grape juice, unfermented, for sacramental use

E 296

Malic acid

3 000

 

only pineapple juice

E 300

Ascorbic acid

quantum satis

 
 

E 330

Citric acid

3 000

 
 

E 336

Potassium tartrates

quantum satis

 

only grape juice

E 440

Pectins

3 000

 

only pineapple and passion fruit juice

E 900

Dimethyl polysiloxane

10

 

only pineapple juice and Sød … saft and sødet … saft

(1):  The additives may be added individually or in combination

(2):  The maximum level is applicable to the sum and the levels are expressed as the free acid

(3):  Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present

14.1.3

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

Group I

Additives

 
 

only vegetable nectars, E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used

E 200-203

Sorbic acid — sorbates

300

(1) (2)

only traditional Swedish and Finnish fruit syrups

E 200-203

Sorbic acid — sorbates

250

(1) (2)

only traditional Swedish fruit syrups, maximum applies if E 210-213, benzoic acid — benzoates, have also been used is

E 210-213

Benzoic acid — benzoates

150

(1) (2)

only traditional Swedish and Finnish fruit syrups

E 270

Lactic acid

5 000

 
 

E 296

Malic acid

quantum satis

 

only traditional Swedish and Finnish fruit syrups

E 300

Ascorbic acid

quantum satis

 
 

E 330

Citric acid

5 000

 
 

E 440

Pectins

3 000

 

only pineapple and passion fruit

E 466

Carboxy methyl cellulose

quantum satis

 

only traditional Swedish and Finnish fruit syrups from citrus

E 950

Acesulfame K

350

 

only energy-reduced or with no added sugar

E 951

Aspartame

600

 

only energy-reduced or with no added sugar

E 952

Cyclamic acid and its Na and Ca salts

250

(51)

only energy-reduced or with no added sugar

E 954

Saccharin and its Na, K and Ca salts

80

(52)

only energy-reduced or with no added sugar

E 955

Sucralose

300

 

only energy-reduced or with no added sugar

E 959

Neohesperidine DC

30

 

only energy-reduced or with no added sugar

▼M4

E 960

Steviol glycosides

100

(60)

only energy-reduced or with no added sugar

▼M2

E 961

Neotame

20

 

only energy-reduced or with no added sugar

E 962

Salt of aspartame-acesulfame

350

(11)a (49) (50)

only energy-reduced or with no added sugar

(11):  Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent

(49):  The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)

(50):  The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951

(51):  Maximum usable levels are expressed in free acid

(52):  Maximum usable levels are expressed in free imide

▼M4

(60):  Expressed as steviol equivalents

▼M2

14.1.4

Flavoured drinks

Group I

Additives

 
 

E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used

Group II

Colours at quantum satis

quantum satis

 

excluding chocolate milk and malt products

Group III

Colours with combined maximum limit

100

(25)

excluding chocolate milk and malt products

E 160d

Lycopene

12

 

excluding dilutable drinks

E 200-203

Sorbic acid — sorbates

300

(1) (2)

excluding dairy-based drinks

E 200-203

Sorbic acid — sorbates

250

(1) (2)

maximum applies if E 210-213, benzoic acid — benzoates, have also been used is

E 210-213

Benzoic acid — benzoates

150

(1) (2)

excluding dairy-based drinks

E 220-228

Sulphur dioxide — sulphites

20

(3)

only carry over from concentrates in non-alcoholic flavoured drinks containing fruit juice

E 220-228

Sulphur dioxide — sulphites

50

(3)

only non-alcoholic flavoured drinks containing at least 235 g/l glucose syrup

E 220-228

Sulphur dioxide — sulphites

350

(3)

only concentrates based on fruit juice and containing not less than 2,5 % barley (barley water)

E 220-228

Sulphur dioxide — sulphites

250

(3)

only other concentrates based on fruit juice or comminuted fruit; capilé, groselha

E 242

Dimethyl dicarbonate

250

(24)

 

E 297

Fumaric acid

1 000

 

only instant powders for fruit-based drinks

E 338-452

Phosphoric acid — phosphates — di-, tri- and polyphosphates

700

(1) (4)

 

E 338-452

Phosphoric acid — phosphates — di-, tri- and polyphosphates

500

(1) (4)

only sport drinks

E 338-452

Phosphoric acid — phosphates — di-, tri- and polyphosphates

4 000

(1) (4)

only whey protein containing sport drinks

E 338-452

Phosphoric acid — phosphates — di-, tri- and polyphosphates

20 000

(1) (4)

only vegetable protein drinks

E 338-452

Phosphoric acid — phosphates — di-, tri- and polyphosphates

2 000

(1) (4)

only chocolate and malt dairy-based drinks

E 355-357

Adipic acid — adipates

10 000

(1)

only powders for home preparation of drinks

E 363

Succinic acid

3 000

 

only powders for home preparation of drinks

E 405

Propane-1, 2-diol alginate

300

 
 

E 426

Soybean hemicellulose

5 000

 

only dairy-based drinks intended for retail sale

E 444

Sucrose acetate isobutyrate

300

 

only cloudy drinks

E 445

Glycerol esters of wood rosins

100

 

only cloudy drinks

E 459

Beta-cyclodextrin

500

 

only flavoured powdered instant drinks

E 473-474

Sucrose esters of fatty acids — sucroglycerides

5 000

(1)

only aniseed-based, dairy-based, coconut and almond drinks

E 473-474

Sucrose esters of fatty acids — sucroglycerides

10 000

(1)

only powders for the preparation of hot beverages

E 481-482

Sodium and Calcium stearoyl-2-lactylates

2 000

(1)

only powders for the preparation of hot beverages

E 900

Dimethyl polysiloxane

10

 
 

E 950

Acesulfame K

350

 

only energy-reduced or with no added sugar

E 951

Aspartame

600

 

only energy-reduced or with no added sugar

E 952

Cyclamic acid and its Na and Ca salts

250

(51)

only energy-reduced or with no added sugar

E 954

Saccharin and its Na, K and Ca salts

80

(52)

only energy-reduced or with no added sugar

E 954

Saccharin and its Na, K and Ca salts

100

(52)

only ‘gaseosa’ energy-reduced or with no added sugar

E 955

Sucralose

300

 

only energy-reduced or with no added sugar

E 959

Neohesperidine DC

30

 

only energy-reduced or with no added sugar, except milk and milk derivative based flavoured drinks

E 959

Neohesperidine DC

50

 

only milk and milk derivative based flavoured drinks, energy-reduced or with no added sugar

E 957

Thaumatin

0,5

 

only water based flavoured non-alcoholic drinks, as flavour enhancer only

▼M4

E 960

Steviol glycosides

80

(60)

only energy reduced or with no added sugar

▼M2

E 961

Neotame

20

 

only energy-reduced or with no added sugar

E 961

Neotame

2

 

only energy-reduced or with no added sugar, as flavour enhancer

E 962

Salt of aspartame-acesulfame

350

(11)a (49) (50)

only energy-reduced or with no added sugar

E 999

Quillaia extract

200

(45)

 

(1):  The additives may be added individually or in combination

(2):  The maximum level is applicable to the sum and the levels are expressed as the free acid

(3):  Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present

(4):  The maximum level is expressed as P2O5

(11):  Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent

(49):  The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)

(50):  The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951

(51):  Maximum usable levels are expressed in free acid

(52):  Maximum usable levels are expressed in free imide

(24):  Ingoing amount, residues not detectable

(25):  The quantities of each of the colours E 110, E 122, E 124 and E 155 may not exceed 50 mg/kg or mg/l

(45):  Calculated as anhydrous extract

▼M4

(60):  Expressed as steviol equivalents

▼M5

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

▼M2

14.1.5

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

14.1.5.1

Coffee, coffee extracts

E 901

Beeswax, white and yellow

quantum satis

 

only coffee beans, as glazing agent

E 902

Candelilla wax

quantum satis

 

only cofee beans, as glazing agent

E 903

Carnauba wax

200

 

only coffee beans, as glazing agent

E 904

Shellac

quantum satis

 

only coffee beans, as glazing agent

14.1.5.2

Other

Group I

Additives

 
 

excluding unflavoured leaf tea; including flavoured instant coffee; E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used in drinks

E 200-213

Sorbic acid — sorbates; Benzoic acid — benzoates

600

(1) (2)

only liquid tea concentrates and liquid fruit and herbal infusion concentrates

E 242

Dimethyl dicarbonate

250

(24)

only liquid tea concentrate

E 297

Fumaric acid

1 000

 

only instant products for preparation of flavoured tea and herbal infusions

E 338-452

Phosphoric acid — phosphates — di-, tri- and polyphosphates

2 000

(1) (4)

only coffee-based drinks for vending machines; Instant tea and instant herbal infusions

E 355-357

Adipic acid — adipates

10 000

(1)

only powders for home preparation of drinks

E 363

Succinic acid

3 000

 

only powders for home preparation of drinks

E 473-474

Sucrose esters of fatty acids — sucroglycerides

1 000

(1)

only canned liquid coffee

E 473-474

Sucrose esters of fatty acids — sucroglycerides

10 000

(1)

only powders for the preparation of hot beverages

E 481-482

Sodium and calcium Stearoyl-2-lactylate

2 000

(1)

only powders for the preparation of hot beverages

E 491-495

Sorbitan esters

500

(1)

only liquid tea concentrates and liquid fruit and herbal infusion concentrates

(1):  The additives may be added individually or in combination

(2):  The maximum level is applicable to the sum and the levels are expressed as the free acid

(3):  Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present

(4):  The maximum level is expressed as P2O5

(11):  Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent

(24):  Ingoing amount, residues not detectable

14.2

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

14.2.1

Beer and malt beverages

E 150a-d

Caramels

quantum satis

 

only beer

E 210-213

Benzoic acid — benzoates

200

(1) (2)

only alcohol-free beer; beer in kegs containing more than 0,5 % added fermentable sugar and/or fruit juices or concentrates

E 200-203

Sorbic acid — sorbates

200

(1) (2)

only beer in kegs containing more than 0,5 % added fermentable sugar and/or fruit juices or concentrates

E 220-228

Sulphur dioxide — sulphites

20

(3)

 

E 220-228

Sulphur dioxide — sulphites

50

 

only beer with a second fermentation in the cask

E 270

Lactic acid

quantum satis

 
 

E 300

Ascorbic acid

quantum satis

 
 

E 301

Sodium ascorbate

quantum satis

 
 

E 330

Citric acid

quantum satis

 
 

E 405

Propane-1, 2-diol alginate

100

 
 

E 414

Gum arabic (acacia gum)

quantum satis

 
 

E 950

Acesulfame K

350

 

only alcohol-free beer or with an alcohol content not exceeding 1,2 % vol; ‘Bière de table/Tafelbier/Table beer’ (original wort content less than 6 %) except for ‘Obergäriges Einfachbier’; Beers with a minimum acidity of 30 milli-equivalents expressed as NaOH; Brown beers of the ‘oud bruin’ type

E 951

Aspartame

600

 

only alcohol-free beer or with an alcohol content not exceeding 1,2 % vol; ‘Bière de table/Tafelbier/Table beer’ (original wort content less than 6 %) except for ‘Obergäriges Einfachbier’; Beers with a minimum acidity of 30 milli-equivalents expressed as NaOH; Brown beers of the ‘oud bruin’ type

E 954

Saccharin and its Na, K and Ca salts

80

(52)

only alcohol-free beer or with an alcohol content not exceeding 1,2 % vol; ‘Bière de table/Tafelbier/Table beer’ (original wort content less than 6 %) except for ‘Obergäriges Einfachbier’; Beers with a minimum acidity of 30 milli-equivalents expressed as NaOH; Brown beers of the ‘oud bruin’ type

E 955

Sucralose

250

 

only alcohol-free beer or with an alcohol content not exceeding 1,2 % vol; ‘Bière de table/Tafelbier/Table beer’ (original wort content less than 6 %) except for ‘Obergäriges Einfachbier’; Beers with a minimum acidity of 30 milli-equivalents expressed as NaOH; Brown beers of the ‘oud bruin’ type

E 959

Neohesperidine DC

10

 

only alcohol-free beer or with an alcohol content not exceeding 1,2 % vol; ‘Bière de table/Tafelbier/Table beer’ (original wort content less than 6 %) except for ‘Obergäriges Einfachbier’; Beers with a minimum acidity of 30 milli-equivalents expressed as NaOH; Brown beers of the ‘oud bruin’ type

▼M4

E 960

Steviol glycosides

70

(60)

only alcohol-free beer or with an alcohol content not exceeding 1,2 % vol.; ‘Bière de table/Tafelbier/Table beer’ (original wort content less than 6 %) except for ‘Obergäriges Einfachbier’; beers with a minimum acidity of 30 milli-equivalents expressed as NaOH; Brown beers of the ‘oud bruin’ type

▼M2

E 961

Neotame

20

 

only alcohol-free beer or with an alcohol content not exceeding 1,2 % vol; ‘Bière de table/Tafelbier/Table beer’ (original wort content less than 6 %) except for ‘Obergäriges Einfachbier’; Beers with a minimum acidity of 30 milli-equivalents expressed as NaOH; Brown beers of the ‘oud bruin’ type

E 962

Salt of aspartame-acesulfame

350

(11)a (49) (50)

only alcohol-free beer or with an alcohol content not exceeding 1,2 % vol; ‘Bière de table/Tafelbier/Table beer’ (original wort content less than 6 %) except for ‘Obergäriges Einfachbier’; Beers with a minimum acidity of 30 milli-equivalents expressed as NaOH; Brown beers of the ‘oud bruin’ type

E 950

Acesulfame K

25

(52)

only energy-reduced beer

E 951

Aspartame

25

 

only energy-reduced beer

E 955

Sucralose

10

 

only energy-reduced beer

E 959

Neohesperidine DC

10

 

only energy-reduced beer

E 961

Neotame

1

 

only energy-reduced beer

E 962

Salt of aspartame-acesulfame

25

(11)b (49) (50)

only energy-reduced beer

(1):  The additives may be added individually or in combination

(2):  The maximum level is applicable to the sum and the levels are expressed as the free acid

(3):  Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present

(11):  Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent

(49):  The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)

(50):  The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951

(52):  Maximum usable levels are expressed in free imide

▼M4

(60):  Expressed as steviol equivalents

▼M2

14.2.2

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

The use of additives is authorised in accordance with Council Regulation (EC) No 1234/2007, Council Decision 2006/232/EC and Commission Regulation (EC) No 606/2009 and their implementing measures

E 200-203

Sorbic acid — sorbates

200

(1) (2)

only alcohol-free

E 220-228

Sulphur dioxide — sulphites

200

(3)

only alcohol-free

E 242

Dimethyl dicarbonate

250

(24)

only alcohol-free

(1):  The additives may be added individually or in combination

(2):  The maximum level is applicable to the sum and the levels are expressed as the free acid

(3):  Maximum levels are expressed as SO2relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present

(24):  Ingoing amount, residues not detectable

14.2.3

Cider and perry

Group I

Additives

 
 

E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used

Group II

Colours at quantum satis

quantum satis

 

excluding cidre bouché

Group III

Colours with combined maximum limit

200

 

excluding cidre bouché

E 150a-d

Caramels

quantum satis

 

only cidre bouché

E 200-203

Sorbic acid — sorbates

200

(1) (2)

 

E 220-228

Sulphur dioxide — sulphites

200

(3)

 

E 242

Dimethyl dicarbonate

250

(24)

 

E 338-452

Phosphoric acid — phosphates — di-, tri- and polyphosphates

1 000

(1) (4)

 

E 405

Propane-1, 2-diol alginate

100

 

excluding cidre bouché

E 473-474

Sucrose esters of fatty acids — sucroglycerides

5 000

(1)

 

E 900

Dimethyl polysiloxane

10

 

excluding cidre bouché

E 950

Acesulfame K

350

 
 

E 951

Aspartame

600

 
 

E 954

Saccharin and its Na, K and Ca salts

80

(52)

 

E 955

Sucralose

50

 
 

E 959

Neohesperidine DC

20

 
 

E 961

Neotame

20

 
 

E 962

Salt of aspartame-acesulfame

350

(11)a (49) (50)

 

E 999

Quillaia extract

200

(45)

excluding cidre bouché

(1):  The additives may be added individually or in combination

(2):  The maximum level is applicable to the sum and the levels are expressed as the free acid

(3):  Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present

(4):  The maximum level is expressed as P2O5

(11):  Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent

(49):  The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)

(50):  The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951

(52):  Maximum usable levels are expressed in free imide

(24):  Ingoing amount, residues not detectable

(45):  Calculated as anhydrous extract

14.2.4

Fruit wine and made wine

Group I

Additives

 
 

E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used

Group II

Colours at quantum satis

quantum satis

 
 

Group III

Colours with combined maximum limit

200

 
 

E 160d

Lycopene

10

 
 

E 200-203

Sorbic acid — sorbates

200

(1) (2)

 

E 220-228

Sulphur dioxide — sulphites

200

(3)

 

E 220-228

Sulphur dioxide — sulphites

260

(3)

only made wine

E 242

Dimethyl dicarbonate

250

(24)

only fruit wines and alcohol-reduced wine

E 338-452

Phosphoric acid — phosphates — di-, tri- and polyphosphates

1 000

(1) (4)

 

E 353

Metatartaric acid

100

 

only made wine

E 473-474

Sucrose esters of fatty acids — sucroglycerides

5 000

 
 

(1):  The additives may be added individually or in combination

(2):  The maximum level is applicable to the sum and the levels are expressed as the free acid

(3):  Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present

(4):  The maximum level is expressed as P2O5

(24):  Ingoing amount, residues not detectable

14.2.5

Mead

Group I

Additives

 
 

E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used

Group II

Colours at quantum satis

quantum satis

 
 

E 200-203

Sorbic acid — sorbates

200

(1) (2)

 

E 220-228

Sulphur dioxide — sulphites

200

(3)

 

E 338-452

Phosphoric acid — phosphates — di-, tri- and polyphosphates

1 000

(1) (4)

 

E 473-474

Sucrose esters of fatty acids — sucroglycerides

5 000

(24)

 

(1):  The additives may be added individually or in combination

(2):  The maximum level is applicable to the sum and the levels are expressed as the free acid

(3):  Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present

(4):  The maximum level is expressed as P2O5

(24):  Ingoing amount, residues not detectable

14.2.6

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

Group I

Additives

 
 

except whisky or whiskey; E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used except in liqueurs

Group II

Colours at quantum satis

quantum satis

 

except: spirit drinks as defined in article 5(1) and sales denominations listed in Annex II, paragraphs 1-14 of Regulation (EC) No 110/2008 and spirits (preceded by the name of the fruit) obtained by maceration and distillation, London Gin, Sambuca, Maraschino, Marrasquino or Maraskino and Mistrà

Group III

Colours with combined maximum limit

200

 

except: spirit drinks as defined in article 5(1) and sales denominations listed in Annex II, paragraphs 1-14 of Regulation (EC) No 110/2008 and spirits (preceded by the name of the fruit) obtained by maceration and distillation, London Gin, Sambuca, Maraschino, Marrasquino or Maraskino and Mistrà

E 123

amaranth

30

 

except: spirit drinks as defined in article 5(1) and sales denominations listed in Annex II, paragraphs 1-14 of Regulation (EC) No 110/2008 and spirits (preceded by the name of the fruit) obtained by maceration and distillation, London Gin, Sambuca, Maraschino, Marrasquino or Maraskino and Mistrà

E 150a-d

Caramels

quantum satis

 

except: fruit spirits, spirits (preceded by the name of the fruit) obtained by maceration and distillation, London Gin, Sambuca, Maraschino, Marrasquino or Maraskino and Mistrà. Whisky, whiskey can only contain E 150a

E 160b

Annatto, Bixin, Norbixin

10

 

only liqueurs

E 174

Silver

quantum satis

 

only liqueurs

E 175

Gold

quantum satis

 

only liqueurs

E 220-228

Sulphur dioxide — sulphites

50

(3)

only distilled alcoholic beverages containing whole pears

E 338-452

Phosphoric acid — phosphates — di-, tri- and polyphosphates

1 000

(1) (4)

except: whisky, whiskey

E 405

Propane-1, 2-diol alginate

10 000

 

only emulsified liqueurs

E 416

Karaya gum

10 000

 

only egg-based liqueurs

E 445

Glycerol esters of wood rosins

100

 

only cloudy spirit drinks

E 473-474

Sucrose esters of fatty acids — sucroglycerides

5 000

(1)

except: whisky, whiskey

E 475

Polyglycerol esters of fatty acids

5 000

 

only emulsified liqueurs

E 481-482

Stearoyl-2-lactylates

8 000

(1)

only emulsified liqueurs

(1):  The additives may be added individually or in combination

(3):  Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present

(4):  The maximum level is expressed as P2O5

14.2.7

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

14.2.7.1

Aromatised wines

Group I

Additives

 
 

E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used

Group II

Colours at quantum satis

 
 

Except americano, bitter vino

Group III

Colours with combined maximum limit

200

 

Except americano, bitter vino

E 150a-d

Caramels

quantum satis

 
 

E 100

Curcumin

100

(26) (27)

only americano, bitter vino

E 101

Riboflavins

100

(26) (27)

only americano, bitter vino

E 102

Tartrazine

100

(26) (27)

only americano, bitter vino

E 104

Quinoline Yellow

100

(26) (27)

only americano, bitter vino

E 110

Sunset Yellow FCF/Orange Yellow S

100

(27)

only bitter vino

E 120

Cochineal, Carminic acid, Carmines

100

(26) (27)

only americano, bitter vino

E 122

Azorubine, Carmoisine

100

(26) (27)

only americano, bitter vino

E 123

Amaranth

100

(26) (27)

only americano, bitter vino

E 124

Ponceau 4R, Cochineal Red A

100

(26) (27)

only americano, bitter vino

E 129

Allura Red AG

100

(27)

only bitter vino

E 123

Amaranth

30

 

only aperitif wines

E 150a-d

Caramels

quantum satis

 

only americano, bitter vino

E 160d

Lycopene

10

 
 

E 200-203

Sorbic acid — sorbates

200

(1) (2)

 

E 242

Dimethyl dicarbonate

250

(24)

 

E 338-452

Phosphoric acid — phosphates — di-, tri- and polyphosphates

1 000

(1) (4)

 

E 473-474

Sucrose esters of fatty acids — sucroglycerides

5 000

(1)

 

(1):  The additives may be added individually or in combination

(2):  The maximum level is applicable to the sum and the levels are expressed as the free acid

(4):  The maximum level is expressed as P2O5

(24):  Ingoing amount, residues not detectable

(26):  In americano E 100, E 101, E 102, E 104, E 120, E 122, E 123, E 124 are authorised individually or in combination

(27):  In bitter vino E 100, E 101, E 102, E 104, E 110, E 120, E 122, E 123, E 124, E 129 are authorised individually or in combination

14.2.7.2

Aromatised wine-based drinks

Group I

Additives

 
 

E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used

Group II

Colours at quantum satis

quantum satis

 

except bitter soda, sangria, claria, zurra

Group III

Colours with combined maximum limit

200

 

except bitter soda, sangria, claria, zurra

E 100

Curcumin

100

(28)

only bitter soda

E 101

Riboflavins

100

(28)

only bitter soda

E 102

Tartrazine

100

(28)

only bitter soda

E 104

Quinoline Yellow

100

(28)

only bitter soda

E 110

Sunset Yellow FCF/Orange Yellow S

100

(28)

only bitter soda

E 120

Cochineal, Carminic acid, Carmines

100

(28)

only bitter soda

E 122

Azorubine, Carmoisine

100

(28)

only bitter soda

E 123

Amaranth

100

(28)

only bitter soda

E 124

Ponceau 4R, Cochineal Red A

100

(28)

only bitter soda

E 129

Allura Red AG

100

(28)

only bitter soda

E 150a-d

Caramels

quantum satis

 

only bitter soda

E 160d

Lycopene

10

 
 

E 200-203

Sorbic acid — sorbates

200

(1) (2)

 

E 242

Dimethyl dicarbonate

250

(24)

 

E 338-452

Phosphoric acid — phosphates — di-, tri- and polyphosphates

1 000

(1) (4)

 

E 473-474

Sucrose esters of fatty acids — sucroglycerides

5 000

(1)

 

(1):  The additives may be added individually or in combination

(2):  The maximum level is applicable to the sum and the levels are expressed as the free acid

(4):  The maximum level is expressed as P2O5

(24):  Ingoing amount, residues not detectable

(28):  In bitter soda E 100, E 101, E 102, E 104, E 110, E 120, E 122, E 123, E 124, E 129 are authorised individually or in combination

14.2.7.3

Aromatised wine-product cocktails

Group I

Additives

 
 

E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used

Group II

Colours at quantum satis

quantum satis

 
 

Group III

Colours with combined maximum limit

200

 
 

E 160d

Lycopene

10

 
 

E 200-203

Sorbic acid — sorbates

200

(1) (2)

 

E 242

Dimethyl dicarbonate

250

(24)

 

E 338-452

Phosphoric acid — phosphates — di-, tri- and polyphosphates

1 000

(1) (4)

 

E 473-474

Sucrose esters of fatty acids — sucroglycerides

5 000

(1)

 

(1):  The additives may be added individually or in combination

(2):  The maximum level is applicable to the sum and the levels are expressed as the free acid

(4):  The maximum level is expressed as P2O5

(24):  Ingoing amount, residues not detectable

14.2.8

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

Group I

Additives

 
 

E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used

Group II

Colours at quantum satis

quantum satis

 
 

Group III

Colours with combined maximum limit

200

 

only alcoholic drinks with less than 15 % of alcohol

E 123

Amaranth

30

 

only alcoholic drinks with less than 15 % of alcohol

E 160b

Annatto, Bixin, Norbixin

10

 

only alcoholic drinks with less than 15 % of alcohol

E 160d

Lycopene

30

 
 

E 200-203

Sorbic acid — sorbates

200

(1) (2)

only alcoholic drinks with less than 15 % of alcohol

E 210-213

Benzoic acid — benzoates

200

(1) (2)

only alcoholic drinks with less than 15 % of alcohol

E 242

Dimethyl dicarbonate

250

(24)

only wine-based drinks

E 338-452

Phosphoric acid — phosphates — di-, tri- and polyphosphates

1 000

(1) (4)

 

E 444

Sucrose acetate isobutyrate

300

 

only flavoured cloudy alcoholic drinks containing less than 15 % of alcohol

E 445

Glycerol esters of wood rosins

100

 

only flavoured cloudy alcoholic drinks containing less than 15 % of alcohol

E 473-474

Sucrose esters of fatty acids — sucroglycerides

5 000

(1)

 

E 481-482

Stearoyl-2-lactylates

8 000

(1)

only flavoured drinks containing less than 15 % of alcohol

E 950

Acesulfame K

350

 
 

E 951

Aspartame

600

 
 

E 952

Cyclamic acid and its Na and Ca salts

250

(51)

only mixtures of alcoholic drinks with non-alcoholic drinks

E 954

Saccharin and its Na, K and Ca salts

80

(52)

 

E 955

Sucralose

250

 
 

E 959

Neohesperidine DC

30

 
 

▼M4

E 960

Steviol glycosides

150

(60)

 

▼M2

E 961

Neotame

20

 
 

E 962

Salt of aspartame-acesulfame

350

(11)a (49) (50)

 

(1):  The additives may be added individually or in combination

(2):  The maximum level is applicable to the sum and the levels are expressed as the free acid

(4):  The maximum level is expressed as P2O5

(11):  Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent

(49):  The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)

(50):  The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951

(51):  Maximum usable levels are expressed in free acid

(52):  Maximum usable levels are expressed in free imide

(24):  Ingoing amount, residues not detectable

▼M4

(60):  Expressed as steviol equivalents

▼M2

15

Ready-to-eat savouries and snacks

15.1

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

Group I

Additives

 
 
 

Group II

Colours at quantum satis

quantum satis

 
 

Group III

Colours with combined maximum limit

100

 

excluding extruded or expanded savoury snack products

Group III

Colours with combined maximum limit

200

 

only extruded or expanded savoury snack products

E 160b

Annatto, Bixin, Norbixin

10

 

excluding extruded or expanded savoury snack products

E 160b

Annatto, Bixin, Norbixin

20

 

only extruded or expanded savoury snack products

E 160d

Lycopene

30

 
 

E 200-203; 214-219

Sorbic acid — sorbates; p-hydroxybenzoates

1 000

(1) (2) (5)

 

E 220-228

Sulphur dioxide — sulphites

50

(3)

only cereal- and potato-based snacks

E 310-320

Gallates, TBHQ and BHA

200

(1)

only cereal-based snack foods

E 338-452

Phosphoric acid — phosphates — di-, tri- and polyphosphates

5 000

(1) (4)

 

E 392

Extracts of rosemary

50

(41) (46)

 

E 405

Propane-1, 2-diol alginate

3 000

 

only cereal- and potato-based snacks

E 416

Karaya gum

5 000

 

only cereal- and potato-based snacks

E 481-482

Stearoyl-2-lactylates

2 000

(1)

only cereal-based snacks

E 481-482

Stearoyl-2-lactylates

5 000

(1)

only cereal- and potato-based snacks

E 901

Beeswax, white and yellow

quantum satis

 

as glazing agents only

E 902

Candelilla wax

quantum satis

 

as glazing agents only

E 903

Carnauba wax

200

 

as glazing agents only

E 904

Shellac

quantum satis

 

as glazing agents only

E 950

Acesulfame K

350

 
 

E 951

Aspartame

500

 
 

E 954

Saccharin and its Na, K and Ca salts

100

(52)

 

E 955

Sucralose

200

 
 

E 959

Neohesperidine DC

50

 
 

▼M4

E 960

Steviol glycosides

20

(60)

 

▼M2

E 961

Neotame

18

 
 

E 961

Neotame

2

 

as flavour enhancer only

E 962

Salt of aspartame-acesulfame

500

(11)b (49) (50)

 

(1):  The additives may be added individually or in combination

(2):  The maximum level is applicable to the sum and the levels are expressed as the free acid

(3):  Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present

(4):  The maximum level is expressed as P2O5

(5):  E 214-219: p-hydroxybenzoates (PHB), maximum 300 mg/kg

(11):  Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent

(41):  Expressed on fat basis

(49):  The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)

(50):  The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951

(52):  Maximum usable levels are expressed in free imide

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

▼M4

(60):  Expressed as stevioles equivalents

▼M5

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

▼M2

15.2

Processed nuts

Group I

Additives

 
 
 

Group II

Colours at quantum satis

quantum satis

 
 

Group III

Colours with combined maximum limit

100

 

only savoury-coated nuts

E 160b

Annatto, Bixin, Norbixin

10

 

only savoury-coated nuts

E 160d

Lycopene

30

 
 

E 200-203; 214-219

Sorbic acid — sorbates; p-hydroxybenzoates

1 000

(1) (2) (5)

only coated nuts

E 220-228

Sulphur dioxide — sulphites

50

(3)

only marinated nuts

E 310-320

Gallates, TBHQ and BHA

200

(1) (13)

 

E 338-452

Phosphoric acid — phosphates — di-, tri- and polyphosphates

5 000

(1) (4)

 

E 392

Extracts of rosemary

200

(41) (46)

 

E 416

Karaya gum

10 000

 

only coating for nuts

E 901

Beeswax, white and yellow

quantum satis

 

as glazing agents only

E 902

Candelilla wax

quantum satis

 

as glazing agents only

E 903

Carnauba wax

200

 

as glazing agents only

E 904

Shellac

quantum satis

 

as glazing agents only

E 950

Acesulfame K

350

 
 

E 951

Aspartame

500

 
 

E 954

Saccharin and its Na, K and Ca salts

100

(52)

 

E 955

Sucralose

200

 
 

E 959

Neohesperidine DC

50

 
 

▼M4

E 960

Steviol glycosides

20

(60)

 

▼M2

E 961

Neotame

18

 
 

E 961

Neotame

2

 

as flavour enhancer only

E 962

Salt of aspartame-acesulfame

500

(11)b (49) (50)

 

(1):  The additives may be added individually or in combination

(2):  The maximum level is applicable to the sum and the levels are expressed as the free acid

(3):  Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present

(4):  The maximum level is expressed as P2O5

(5):  E 214-219: p-hydroxybenzoates (PHB), maximum 300 mg/kg

(11):  Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent

(13):  Maximum limit expressed on fat

(41):  Expressed on fat basis

(49):  The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)

(50):  The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951

(52):  Maximum usable levels are expressed in free imide

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

▼M4

(60):  Expressed as steviol equivalents

▼M2

16

Desserts excluding products covered in categories 1, 3 and 4

Group I

Additives

 
 
 

Group II

Colours at quantum satis

quantum satis

 
 

Group III

Colours with combined maximum limit

150

 
 

Group IV

Polyols

quantum satis

 

only energy-reduced or with no added sugar

E 160b

Annatto, Bixin, Norbixin

10

 
 

E 160d

Lycopene

30

 
 

E 200-203

Sorbic acid — sorbates

1 000

(1) (2)

only frugtgrød, rote Grütze and pasha

E 200-203

Sorbic acid — sorbates

2 000

(1) (2)

only ostkaka

E 200-213

Sorbic acid — sorbates; Benzoic acid — benzoates

300

(1) (2)

only non-heat-treated dairy-based desserts

E 210-213

Benzoic acid — benzoates

500

(1) (2)

only frugtgrød and rote Grütze

E 234

Nisin

3

 

only semolina and tapioca puddings and similar products

E 280-283

Propionic acid — propionates

1 000

(1) (6)

only Christmas pudding

E 297

Fumaric acid

4 000

 

only gel-like desserts, fruit-flavoured desserts, dry powdered dessert mixes

E 338-452

Phosphoric acid — phosphates — di-, tri- and polyphosphates

3 000

(1) (4)

 

E 338-452

Phosphoric acid — phosphates — di-, tri- and polyphosphates

7 000

(1) (4)

only dry powdered dessert mixes

E 355-357

Adipic acid — adipates

1 000

(1)

only dry powdered dessert mixes

E 355-357

Adipic acid — adipates

6 000

(1)

only gel-like desserts

E 355-357

Adipic acid — adipates

1 000

(1)

only fruit-flavoured desserts

E 363

Succinic acid

6 000

 
 

E 416

Karaya gum

6 000

 
 

E 427

Cassia gum

2 500

 

only for dairy-based dessert and similar products

E 432-436

Polysorbates

3 000

(1)

 

E 473-474

Sucrose esters of fatty acids — sucroglycerides

5 000

(1)

 

E 475

Polyglycerol esters of fatty acids

2 000

 
 

E 477

Propane-1,2-diol esters of fatty acids

5 000

 
 

E 481-482

Stearoyl-2-lactylates

5 000

(1)

 

E 483

Stearyl tartrate

5 000

 
 

E 491-495

Sorbitan esters

5 000

(1)

 

E 950

Acesulfame K

350

 

only energy-reduced or with no added sugar

E 951

Aspartame

1 000

 

only energy-reduced or with no added sugar

E 952

Cyclamic acid and its Na and Ca salts

250

(51)

only energy-reduced or with no added sugar

E 954

Saccharin and its Na, K and Ca salts

100

(52)

only energy-reduced or with no added sugar

E 955

Sucralose

400

 

only energy-reduced or with no added sugar

E 957

Thaumatin

5

 

as flavour enhancer only

E 959

Neohesperidine DC

50

 

only energy-reduced or with no added sugar

▼M4

E 960

Steviol glycosides

100

(60)

only energy-reduced or with no added sugar

▼M2

E 961

Neotame

32

 

only energy-reduced or with no added sugar

E 962

Salt of aspartame-acesulfame

350

(11)a (49) (50)

only energy-reduced or with no added sugar

(1):  The additives may be added individually or in combination

(2):  The maximum level is applicable to the sum and the levels are expressed as the free acid

(4):  The maximum level is expressed as P2O5

(6):  Propionic acid and its salts may be present in certain fermented products resulting from the fermentation process following good manufacturing practice

(11):  Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent

(49):  The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)

(50):  The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951

(51):  Maximum usable levels are expressed in free acid

(52):  Maximum usable levels are expressed in free imide

▼M4

(60):  Expressed as steviol equivalents

▼M5

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

▼M2

17

Food supplements as defined in Directive 2002/46/EC excluding food supplements for infants and young children

17.1

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

Group I

Additives

 
 

E 410, E 412, E 415 E 417 may not be used to produce dehydrated foods intended to rehydrate on ingestion

Group II

Colours at quantum satis

quantum satis

 
 

Group III

Colours with combined maximum limit

300

 
 

Group IV

Polyols

quantum satis

 
 

E 160d

Lycopene

30

 
 

E 200-213

Sorbic acid — sorbates; Benzoic acid — benzoates

1 000

(1) (2)

only when supplied in dried form and containing preparations of vitamin A and of combinations of vitamins A and D

E 310-321

Gallates, TBHQ, BHA and BHT

400

(1)

 

E 338-452

Phosphoric acid — phosphates — di-, tri- and polyphosphates

quantum satis

 
 

E 392

Extracts of rosemary

400

(46)

 

E 405

Propane-1, 2-diol alginate

1 000

 
 

E 416

Karaya gum

quantum satis

 
 

E 426

Soybean hemicellulose

1 500

 
 

E 432-436

Polysorbates

quantum satis

 
 

E 459

Beta-cyclodextrin

quantum satis

 

only foods in tablet and coated tablet form

E 468

Cross-linked sodium carboxy methyl cellulose

30 000

 
 

E 473-474

Sucrose esters of fatty acids — sucroglycerides

quantum satis

(1)

 

E 475

Polyglycerol esters of fatty acids

quantum satis

 
 

E 491-495

Sorbitan esters

quantum satis

(1)

 

E 551-559

Silicon dioxide — silicates

10 000

 
 

E 901

Beeswax, white and yellow

quantum satis

 
 

E 902

Candelilla wax

quantum satis

 
 

E 903

Carnauba wax

200

 
 

E 904

Shellac

quantum satis

 
 

E 950

Acesulfame K

500

 
 

E 951

Aspartame

2 000

 
 

E 952

Cyclamic acid and its Na and Ca salts

500

(51)

 

E 954

Saccharin and its Na, K and Ca salts

500

(52)

 

E 955

Sucralose

800

 
 

E 959

Neohesperidine DC

100

 
 

▼M4

E 960

Steviol glycosides

670

(60)

 

▼M2

E 961

Neotame

60

 
 

E 961

Neotame

2

 

only as flavour enhancer

E 962

Salt of aspartame-acesulfame

500

(11)a (49) (50)

 

E 1201

Polyvinylpyrrolidone

quantum satis

 

only foods in tablet and coated tablet form

E 1202

Polyvinylpolypyrrolidone

quantum satis

 

only foods in tablet and coated tablet form

E 1203

Polyvinyl alcohol (PVA)

18 000

 

only in capsule and tablet form

E 1204

Pullulan

quantum satis

 

only in capsule and tablet form

E 1205

Basic methacrylate copolymer

100 000

 
 

E 1505

Triethyl citrate

3 500

 

only in capsule and tablet form

E 1521

Polyethylene glycol

10 000

 

only in capsule and tablet form

(1):  The additives may be added individually or in combination

(2):  The maximum level is applicable to the sum and the levels are expressed as the free acid

(11):  Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent

(49):  The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)

(50):  The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951

(51):  Maximum usable levels are expressed in free acid

(52):  Maximum usable levels are expressed in free imide

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

▼M4

(60):  Expressed as steviol equivalents

▼M5

(69):  Maximum limit for aluminium coming from all aluminium lakes 150 mg/kg. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013

▼M2

17.2

Food supplements supplied in a liquid form

Group I

Additives

 
 
 

Group II

Colours at quantum satis

quantum satis

 
 

Group III

Colours with combined maximum limit

100

 
 

E 160d

Lycopene

30

 
 

E 200-213

Sorbic acid — sorbates; Benzoic acid — benzoates

2 000

(1) (2)

 

E 310-321

Gallates, TBHQ, BHA and BHT

400

(1)

 

E 338-452

Phosphoric acid — phosphates — di-, tri- and polyphosphates

quantum satis

 
 

E 392

Extracts of rosemary

400

(46)

 

E 405

Propane-1, 2-diol alginate

1 000

 
 

E 416

Karaya gum

quantum satis

 
 

E 426

Soybean hemicellulose

1 500

 
 

E 432-436

Polysorbates

quantum satis

 
 

E 473-474

Sucrose esters of fatty acids — sucroglycerides

quantum satis

(1)

 

E 475

Polyglycerol esters of fatty acids

quantum satis

 
 

E 491-495

Sorbitan esters

quantum satis

 
 

E 551-559

Silicon dioxide — silicates

10 000

 
 

E 950

Acesulfame K

350

 
 

E 951

Aspartame

600

 
 

E 952

Cyclamic acid and its Na and Ca salts

400

(51)

 

E 954

Saccharin and its Na, K and Ca salts

80

(52)

 

E 955

Sucralose

240

 
 

E 959

Neohesperidine DC

50

 
 

▼M4

E 960

Steviol glycosides

200

(60)

 

▼M2

E 961

Neotame

20

 
 

E 961

Neotame

2

 

only as flavour enhancer

E 962

Salt of aspartame-acesulfame

350

(11)a (49) (50)

 

(1):  The additives may be added individually or in combination

(2):  The maximum level is applicable to the sum and the levels are expressed as the free acid

(11):  Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent

(49):  The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)

(50):  The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951

(51):  Maximum usable levels are expressed in free acid

(52):  Maximum usable levels are expressed in free imide

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

▼M4

(60):  Expressed as steviol equivalents

▼M2

17.3

Food supplements supplied in a syrup-type or chewable form

Group I

Additives

 
 
 

Group II

Colours at quantum satis

quantum satis

 
 

Group IV

Polyols

quantum satis

 
 

Group III

Colours with combined maximum limit

300

 

only solid food supplements

Group III

Colours with combined maximum limit

100

 

only liquid food supplements

E 160d

Lycopene

30

 
 

E 310-321

Gallates, TBHQ, BHA and BHT

400

(1)

 

E 338-452

Phosphoric acid — phosphates — di-, tri- and polyphosphates

quantum satis

 
 

E 392

Extracts of rosemary

400

(46)

 

E 405

Propane-1, 2-diol alginate

1 000

 
 

E 416

Karaya gum

quantum satis

 
 

E 426

Soybean hemicellulose

1 500

 
 

E 432-436

Polysorbates

quantum satis

 
 

E 473-474

Sucrose esters of fatty acids — sucroglycerides

quantum satis

(1)

 

E 475

Polyglycerol esters of fatty acids

quantum satis

 
 

E 491-495

Sorbitan esters

quantum satis

 
 

E 551-559

Silicon dioxide — silicates

10 000

 
 

E 901

Beeswax, white and yellow

quantum satis

 
 

E 902

Candelilla wax

quantum satis

 
 

E 903

Carnauba wax

200

 
 

E 904

Shellac

quantum satis

 
 

E 950

Acesulfame K

2 000

 
 

E 951

Aspartame

5 500

 
 

E 952

Cyclamic acid and its Na and Ca salts

1 250

(51)

 

E 954

Saccharin and its Na, K and Ca salts

1 200

(52)

 

E 955

Sucralose

2 400

 
 

E 957

Thaumatin

400

 
 

E 959

Neohesperidine DC

400

 
 

▼M4

E 960

Steviol glycosides

1 800

(60)

 

▼M2

E 961

Neotame

185

 
 

E 961

Neotame

2

 

only food supplements based on vitamin and/or mineral elements, as flavour enhancer

E 962

Salt of aspartame-acesulfame

2 000

(11)a (49) (50)

 

(1):  The additives may be added individually or in combination

(11):  Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent

(49):  The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)

(50):  The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951

(51):  Maximum usable levels are expressed in free acid

(52):  Maximum usable levels are expressed in free imide

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

▼M4

(60):  Expressed as steviol equivalents

▼M5

(69):  Maximum limit for aluminium coming from all aluminium lakes 150 mg/kg. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013

▼M2

18

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

Group I

Additives

 
 
 

▼M3




ANNEX III

Union list of food additives including carriers approved for use in food additives, food enzymes, food flavourings, nutrients and their conditions of use

Definitions

1. ‘nutrients’ for the purposes of this Annex means vitamins, minerals and other substances added for nutritional purposes, as well as substances added for physiological purposes as covered by Regulation (EC) No 1925/2006, Directive 2002/46/EC, Directive 2009/39/EC and Regulation (EC) No 953/2009.

2. ‘preparation’ for the purposes of this Annex means a formulation consisting of one or more food additives, food enzymes and/or nutrients in which substances such as food additives and/or other food ingredients are incorporated to facilitate their storage, sale, standardisation, dilution or dissolution.

PART 1



Carriers in food additives

E number of the carrier

Name of the carrier

Maximum level

Food additives to which the carrier may be added

E 1520

Propane-1, 2-diol (propylene glycol)

1 000 mg/kg in final food (as carry-over) (1)

Colours, emulsifiers and antioxidants

E 422

Glycerol

quantum satis

All food additives

E 420

Sorbitol

E 421

Mannitol

E 953

Isomalt

E 965

Maltitol

E 966

Lactitol

E 967

Xylitol

E 968

Erythritol

E 400 – E 404

Alginic acid – alginates (Table 7 of Part 6)

E 405

Propane-1, 2-diol alginate

E 406

Agar

E 407

Carrageenan

E 410

Locust bean gum

E 412

Guar gum

E 413

Tragacanth

E 414

Gum arabic (acacia gum)

E 415

Xanthan gum

E 440

Pectins

E 432 – E 436

Polysorbates (Table 4 of Part 6)

quantum satis

Antifoaming agents

E 442

Ammoniumphosphatides

quantum satis

Antioxidants

E 460

Cellulose

quantum satis

All food additives

E 461

Methyl cellulose

E 462

Ethyl cellulose

E 463

Hydroxypropyl cellulose

E 464

Hydroxypropyl methyl cellulose

E 465

Ethyl methyl cellulose

E 466

Carboxy methyl cellulose, Sodium carboxy methyl cellulose, Cellulose gum

E 322

Lecithins

quantum satis

Colours and fat-soluble antioxidants

E 432 – E 436

Polysorbates (Table 4 of Part 6)

E 470b

Magnesium salts of fatty acids

E 471

Mono- and diglycerides of fatty acids

E 472a

Acetic acid esters of mono- and diglycerides of fatty acids

E 472c

Citric acid esters of mono- and diglycerides of fatty acids

E 472e

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

E 473

Sucrose esters of fatty acids

E 475

Polyglycerol esters of fatty acids

E 491 – E 495

Sorbitan esters (Table 5 of Part 6)

quantum satis

Colours and antifoaming agents

E 1404

Oxidised starch

quantum satis

All food additives

E 1410

Monostarch phosphate

E 1412

Distarch phosphate

E 1413

Phosphated distarch phosphate

E 1414

Acetylated distarch phosphate

E 1420

Acetylated starch

E 1422

Acetylated distarch adipate

E 1440

Hydroxy propyl starch

E 1442

Hydroxy propyl distarch phosphate

E 1450

Starch sodium octenyl succinate

E 1451

Acetylated oxidised starch

E 170

Calcium carbonate

E 263

Calcium acetate

E 331

Sodium citrates

E 332

Potassium citrates

E 341

Calcium phosphates

E 501

Potassium carbonates

E 504

Magnesium carbonates

E 508

Potassium chloride

E 509

Calcium chloride

E 511

Magnesium chloride

E 514

Sodium sulphates

E 515

Potassium sulphates

E 516

Calcium sulphate

E 517

Ammonium sulphate

E 577

Potassium gluconate

E 640

Glycine and its sodium salt

E 1505 (1)

Triethyl citrate

E 1518 (1)

Glyceryl triacetate (triacetin)

E 551

Silicon dioxide

quantum satis

Emulsifiers and colours

E 552

Calcium silicate

E 553b

Talc

50 mg/kg in the colour preparation

Colours

E 901

Beeswax, white and yellow

quantum satis

Colours

E 1200

Polydextrose

quantum satis

All food additives

E 1201

Polyvinylpyrrolidone

quantum satis

Sweeteners

E 1202

Polyvinylpolypyrrolidone

E 322

Lecithins

quantum satis

Glazing agents for fruit

E 432 – E 436

Polysorbates

E 470a

Sodium, potassium and calcium salts of fatty acids

E 471

Mono- and diglycerides of fatty acids

E 491 – E 495

Sorbitan esters

E 570

Fatty acids

E 900

Dimethyl polysiloxane

E 1521

Polyethylene glycol

quantum satis

Sweeteners

E 425

Konjac

quantum satis

All food additives

E 459

Beta-cyclodextrin

1 000 mg/kg in final food

All food additives

E 468

Crosslinked sodium carboxy methyl cellulose

Cross-linked cellulose gum

quantum satis

Sweeteners

E 469

Enzymatically hydrolysed carboxymethylcellulose

Enzymatically hydrolysed cellulose gum

quantum satis

All food additives

E 555

Potassium aluminium silicate

90 % relative to the pigment

In E 171 titanium dioxide and E 172 iron oxides and hydroxides

(1)   Maximum level from all sources in foodstuffs 3 000 mg/kg (individually or in combination with E 1505, E 1517 and E 1518). In the case of beverages, with the exception of cream liqueurs, the maximum level of E 1520 shall be 1 000 mg/l from all sources.

PART 2



Food additives other than carriers in food additives (1)

E number of the added food additive

Name of the added food additive

Maximum level

Food additive preparations to which the food additive may be added

Table 1

 

quantum satis

All food additive preparations

E 200 – E 203

Sorbic acid — sorbates (Table 2 of Part 6)

1 500 mg/kg singly or in combination in the preparation 15 mg/kg in the final product expressed as the free acid

Colour preparations

E 210

Benzoic acid

E 211

Sodium benzoate

E 212

Potassium benzoate

E 220 – E 228

Sulphur dioxide — sulphites (Table 3 of Part 6)

100 mg/kg in the preparation and 2 mg/kg expressed as SO2 in the final product as calculated

Colour preparations (except E163 anthocyanins, E 150 b caustic sulphite caramel and E 150 d sulphite ammonia caramel) (2)

E 320

Butylated hydroxyanisole (BHA)

20 mg/kg singly or in combination (expressed on fat) in the preparation, 0,4 mg/kg in final product (singly or in combination)

Emulsifiers containing fatty acids

E 321

Butylated hydroxytoluene (BHT)

E 338

Phosphoric acid

40 000 mg/kg singly or in combination in the preparation (expressed as P2O5)

Preparations of the colour E 163 anthocyanins

E 339

Sodium phosphates

E 340

Potassium phosphates

E 343

Magnesium phosphates

E 450

Diphosphates

E 451

Triphosphates

E 341

Calcium phosphates

40 000 mg/kg in the preparation (expressed as P2O5)

Colour and emulsifier preparations

10 000 mg/kg in the preparation (expressed as P2O5)

Polyol preparations

10 000 mg/kg in the preparation (expressed as P2O5)

E 412 guar gum preparations

E 392

Extracts of rosemary

1 000 mg/kg in the preparation, 5 mg/kg in the final product expressed as the sum of carnosic acid and carnosol

Colour preparations

E 416

Karaya gum

50 000 mg/kg in the preparation, 1 mg/kg in final product

Colour preparations

E 432 – E 436

Polysorbates

quantum satis

Preparations of colours, fat soluble antioxidants and glazing agents for fruit

E 473

Sucrose esters of fatty acids

quantum satis

Preparations of colours and fat soluble antioxidants

E 475

Polyglycerol esters of fatty acids

quantum satis

Preparations of colours and fat soluble antioxidants

E 476

Polyglycerol polyricinoleate

50 000 mg/kg in the preparation, 500 mg/kg in final food

As emulsifier in preparations of colours used in:

Surimi and Japanese type Fish Products (Kamaboko) (E 120 cochineal, carminic acid, carmines)

Meat products, fish pastes and fruit preparations used in flavoured milk products and desserts (E163 anthocyanins, E100 curcumin and E120 cochineal, carminic acid, carmines)

E 491 – E 495

Sorbitan esters (Table 5 of Part 6)

quantum satis

Preparations of colours, anti-foaming agents and glazing agents for fruit

E 551

Silicon dioxide

50 000 mg/kg in the preparation

Dry powdered colour preparations

10 000 mg/kg in the preparation

E 508 potassium chloride and E 412 guar gum preparations

E 551

Silicon dioxide

50 000 mg/kg in the preparation

Dry powdered preparations of emulsifiers

E 552

Calcium silicate

E 551

Silicon dioxide

10 000 mg/kg in the preparation

Dry powdered preparations of polyols

E 552

Calcium silicate

E 553a

Magnesium silicate

E 553b

Talc

E 900

Dimethyl polysiloxane

200 mg/kg in the preparation, 0,2 mg/l in final food

Colour preparations of E 160 a carotenes, E 160 b annatto, bixin, norbixin, E 160 c Paprika extract, capsanthin, capsorubin, E 160 d lycopene and E 160 e beta-apo-8′-carotenal

E 903

Carnauba wax

130 000 mg/kg in the preparation, 1 200 mg/kg in final product from all sources

As stabiliser in preparations of sweeteners and/or acids intended to be used in chewing gum

(1)   Except enzymes authorised as food additives.

(2)   E 163 anthocyanins may contain up to 100 000 mg/kg sulphites. E 150 b caustic sulphite caramel and E 150 d sulphite ammonia caramel may contain 2 000 mg/kg according to the purity criteria (Directive 2008/128/EC).

General rules for conditions of use of Food additives in Part 2

(1) Food Additives presented in Table 1 of Part 6 of this Annex, which are generally permitted for use in food under the general ‘quantum satis’ principle included in Annex II Part C(1) Group I, have been included as food additives (other than for the purpose of carriers) in food additives under the general ‘quantum satis’ principle, unless stated otherwise.

(2) For phosphates and silicates maximum limits have been set only in the food additive preparation and not in the final food.

(3) For all other food additives with a numerical ADI value maximum limits have been set for the food additive preparation and the final food.

(4) No food additives are authorised for their function as colour, sweetener or flavour enhancer.

PART 3



Food additives including carriers in food enzymes (1)

E number of the added food additive

Name of the added food additive

Maximum level in enzyme preparation

Maximum level in final food except beverages

Maximum level in beverages

Can be used as a carrier?

E 170

Calcium carbonate

quantum satis

quantum satis

quantum satis

Yes

E 200

Sorbic acid

20 000 mg/kg (singly or in combination expressed as the free acid)

20 mg/kg

10 mg/l

 

E 202

Potassium sorbate

E 210

Benzoic acid

5 000 mg/kg (singly or in combination expressed as the free acid)

12 000 mg/kg in rennet

1,7 mg/kg

5 mg/kg in cheese where rennet has been used

0,85 mg/l

2,5 mg/l in whey based beverages where rennet has been used

 

E 211

Sodium benzoate

E 214

Ethyl-p-hydroxybenzoate

2 000 mg/kg (singly or in combination expressed as the free acid)

2 mg/kg

1 mg/l

 

E 215

Sodium ethyl p-hydroxybenzoate

E 218

Methyl p-hydroxybenzoate

E 219

Sodium methyl p-hydroxybenzoate

E 220

Sulphur dioxide

2 000 mg/kg (singly or in combination expressed as SO2)

5 000 mg/kg only in food enzymes for brewing

6 000 mg/kg only for barley beta-amylase

10 000 mg/kg only for papain in solid form

2 mg/kg

2 mg/l

 

E 221

Sodium sulphite

E 222

Sodium hydrogen sulphite

E 223

Sodium metabisulphite

E 224

Potassium metabisulphite

E 250

Sodium nitrite

500 mg/kg

0,01 mg/kg

No use

 

E 260

Acetic acid

quantum satis

quantum satis

quantum satis

Yes

E 261

Potassium acetate

quantum satis

quantum satis

quantum satis

 

E 262

Sodium acetates

quantum satis

quantum satis

quantum satis

 

E 263

Calcium acetate

quantum satis

quantum satis

quantum satis

 

E 270

Lactic acid

quantum satis

quantum satis

quantum satis

Yes

E 281

Sodium propionate

quantum satis

quantum satis

50 mg/l

 

E 290

Carbon dioxide

quantum satis

quantum satis

quantum satis

 

E 296

Malic acid

quantum satis

quantum satis

quantum satis

Yes

E 300

Ascorbic acid

quantum satis

quantum satis

quantum satis

Yes

E 301

Sodium ascorbate

quantum satis

quantum satis

quantum satis

Yes

E 302

Calcium ascorbate

quantum satis

quantum satis

quantum satis

Yes

E 304

Fatty acid esters of ascorbic acid

quantum satis

quantum satis

quantum satis

 

E 306

Tocopherol-rich extract

quantum satis

quantum satis

quantum satis

 

E 307

Alpha-tocopherol

quantum satis

quantum satis

quantum satis

 

E 308

Gamma-tocopherol

quantum satis

quantum satis

quantum satis

 

E 309

Delta-tocopherol

quantum satis

quantum satis

quantum satis

 

E 322

Lecithins

quantum satis

quantum satis

quantum satis

Yes

E 325

Sodium lactate

quantum satis

quantum satis

quantum satis

 

E 326

Potassium lactate

quantum satis

quantum satis

quantum satis

 

E 327

Calcium lactate

quantum satis

quantum satis

quantum satis

Yes

E 330

Citric acid

quantum satis

quantum satis

quantum satis

Yes

E 331

Sodium citrates

quantum satis

quantum satis

quantum satis

Yes

E 332

Potassium citrates

quantum satis

quantum satis

quantum satis

Yes

E 333

Calcium citrates

quantum satis

quantum satis

quantum satis

 

E 334

Tartaric acid (L(+)-)

quantum satis

quantum satis

quantum satis

 

E 335

Sodium tartrates

quantum satis

quantum satis

quantum satis

Yes

E 336

Potassium tartrates

quantum satis

quantum satis

quantum satis

Yes

E 337

Sodium potassium tartrate

quantum satis

quantum satis

quantum satis

 

E 350

Sodium malates

quantum satis

quantum satis

quantum satis

Yes

E 338

Phosphoric acid

10 000 mg/kg (expressed as P2O5)

quantum satis

quantum satis

 

E 339

Sodium phosphates

50 000 mg/kg (singly or in combination, expressed as P2O5)

quantum satis

quantum satis

Yes

E 340

Potassium phosphates

E 341

Calcium phosphates

E 343

Magnesium phosphates

E 351

Potassium malate

quantum satis

quantum satis

quantum satis

Yes

E 352

Calcium malates

quantum satis

quantum satis

quantum satis

Yes

E 354

Calcium tartrate

quantum satis

quantum satis

quantum satis

 

E 380

Triammonium citrate

quantum satis

quantum satis

quantum satis

 

E 400

Alginic acid

quantum satis

quantum satis

quantum satis

Yes

E 401

Sodium alginate

quantum satis

quantum satis

quantum satis

Yes

E 402

Potassium alginate

quantum satis

quantum satis

quantum satis

Yes

E 403

Ammonium alginate

quantum satis

quantum satis

quantum satis

 

E 404

Calcium alginate

quantum satis

quantum satis

quantum satis

Yes

E 406

Agar

quantum satis

quantum satis

quantum satis

Yes

E 407

Carrageenan

quantum satis

quantum satis

quantum satis

Yes

E 407a

Processed euchema seaweed

quantum satis

quantum satis

quantum satis

 

E 410

Locust bean gum

quantum satis

quantum satis

quantum satis

Yes

E 412

Guar gum

quantum satis

quantum satis

quantum satis

Yes

E 413

Tragacanth

quantum satis

quantum satis

quantum satis

Yes

E 414

Acacia gum (gum arabic)

quantum satis

quantum satis

quantum satis

Yes

E 415

Xanthan gum

quantum satis

quantum satis

quantum satis

Yes

E 417

Tara gum

quantum satis

quantum satis

quantum satis

Yes

E 418

Gellan gum

quantum satis

quantum satis

quantum satis

Yes

E 420

Sorbitol

quantum satis

quantum satis

quantum satis

Yes

E 421

Mannitol

quantum satis

quantum satis

quantum satis

Yes

E 422

Glycerol

quantum satis

quantum satis

quantum satis

Yes

E 440

Pectins

quantum satis

quantum satis

quantum satis

Yes

E 450

Diphosphates

50 000 mg/kg (singly or in combination expressed as P2O5)

quantum satis

quantum satis

 

E 451

Triphosphates

E 452

Polyphosphates

E 460

Cellulose

quantum satis

quantum satis

quantum satis

Yes

E 461

Methyl cellulose

quantum satis

quantum satis

quantum satis

Yes

E 462

Ethyl cellulose

quantum satis

quantum satis

quantum satis

 

E 463

Hydroxypropyl cellulose

quantum satis

quantum satis

quantum satis

Yes

E 464

Hydroxypropyl methyl cellulose

quantum satis

quantum satis

quantum satis

Yes

E 465

Ethyl methyl cellulose

quantum satis

quantum satis

quantum satis

 

E 466

Carboxy methyl cellulose

Sodium carboxy methyl cellulose

Cellulose gum

quantum satis

quantum satis

quantum satis

Yes

E 469

Enzymatically hydrolysed carboxy methyl cellulose

quantum satis

quantum satis

quantum satis

 

E 470a

Sodium, potassium and calcium salts of fatty acids

quantum satis

quantum satis

quantum satis

 

E 470b

Magnesium salts of fatty acids

quantum satis

quantum satis

quantum satis

 

E 471

Mono- and diglycerides of fatty acids

quantum satis

quantum satis

quantum satis

Yes

E 472a

Acetic acid esters of mono- and diglycerides of fatty acids

quantum satis

quantum satis

quantum satis

Yes

E 472b

Lactic acid esters of mono- and diglycerides of fatty acids

quantum satis

quantum satis

quantum satis

Yes

E 472c

Citric acid esters of mono- and diglycerides of fatty acids

quantum satis

quantum satis

quantum satis

Yes

E 472d

Tartaric acid esters of mono- and diglycerides of fatty acids

quantum satis

quantum satis

quantum satis

Yes

E 472e

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

quantum satis

quantum satis

quantum satis

Yes

E 472f

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

quantum satis

quantum satis

quantum satis

Yes

E 473

Sucrose esters of fatty acids

50 000 mg/kg

50 mg/kg

25 mg/L

Yes, only as a carrier

E 500

Sodium carbonates

quantum satis

quantum satis

quantum satis

Yes

E 501

Potassium carbonates

quantum satis

quantum satis

quantum satis

Yes, E 501 (i) potassium carbonate only

E 503

Ammonium carbonates

quantum satis

quantum satis

quantum satis

Yes

E 504

Magnesium carbonates

quantum satis

quantum satis

quantum satis

Yes

E 507

Hydrochloric acid

quantum satis

quantum satis

quantum satis

Yes

E 508

Potassium chloride

quantum satis

quantum satis

quantum satis

Yes

E 509

Calcium chloride

quantum satis

quantum satis

quantum satis

Yes

E 511

Magnesium chloride

quantum satis

quantum satis

quantum satis

Yes

E 513

Sulphuric acid

quantum satis

quantum satis

quantum satis

Yes

E 514

Sodium sulphates

quantum satis

quantum satis

quantum satis

Yes, E 514 (i) sodium sulphate only

E 515

Potassium sulphates

quantum satis

quantum satis

quantum satis

Yes

E 516

Calcium sulphate

quantum satis

quantum satis

quantum satis

Yes

E 517

Ammonium sulphate

100 000 mg/kg

100 mg/kg

50 mg/l

Yes

E 524

Sodium hydroxide

quantum satis

quantum satis

quantum satis

 

E 525

Potassium hydroxide

quantum satis

quantum satis

quantum satis

Yes

E 526

Calcium hydroxide

quantum satis

quantum satis

quantum satis

Yes

E 527

Ammonium hydroxide

quantum satis

quantum satis

quantum satis

Yes

E 528

Magnesium hydroxide

quantum satis

quantum satis

quantum satis

Yes

E 529

Calcium oxide

quantum satis

quantum satis

quantum satis

Yes

E 530

Magnesium oxide

quantum satis

quantum satis

quantum satis

 

E 551

Silicon dioxide

50 000 mg/kg in the dry powdered preparation

quantum satis

quantum satis

Yes

E 570

Fatty acids

quantum satis

quantum satis

quantum satis

 

E 574

Gluconic acid

quantum satis

quantum satis

quantum satis

Yes

E 575

Glucono-delta-lactone

quantum satis

quantum satis

quantum satis

Yes

E 576

Sodium gluconate

quantum satis

quantum satis

quantum satis

 

E 577

Potassium gluconate

quantum satis

quantum satis

quantum satis

 

E 578

Calcium gluconate

quantum satis

quantum satis

quantum satis

Yes

E 640

Glycine and its sodium salt

quantum satis

quantum satis

quantum satis

 

E 920

L-cysteine

10 000 mg/kg

10 mg/kg

5 mg/l

 

E 938

Argon

quantum satis

quantum satis

quantum satis

 

E 939

Helium

quantum satis

quantum satis

quantum satis

 

E 941

Nitrogen

quantum satis

quantum satis

quantum satis

 

E 942

Nitrous oxide

quantum satis

quantum satis

quantum satis

 

E 948

Oxygen

quantum satis

quantum satis

quantum satis

 

E 949

Hydrogen

quantum satis

quantum satis

quantum satis

 

E 965

Maltitol

quantum satis

quantum satis

quantum satis

Yes

E 966

Lactitol

quantum satis

quantum satis

quantum satis

Yes (only as a carrier)

E 967

Xylitol

quantum satis

quantum satis

quantum satis

Yes (only as a carrier)

E 1200

Polydextrose

quantum satis

quantum satis

quantum satis

Yes

E 1404

Oxidised starch

quantum satis

quantum satis

quantum satis

Yes

E 1410

Monostarch phosphate

quantum satis

quantum satis

quantum satis

Yes

E 1412

Distarch phosphate

quantum satis

quantum satis

quantum satis

Yes

E 1413

Phosphated distarch phosphate

quantum satis

quantum satis

quantum satis

Yes

E 1414

Acetylated distarch phosphate

quantum satis

quantum satis

quantum satis

Yes

E 1420

Acetylated starch

quantum satis

quantum satis

quantum satis

Yes

E 1422

Acetylated distarch adipate

quantum satis

quantum satis

quantum satis

Yes

E 1440

Hydroxy propyl starch

quantum satis

quantum satis

quantum satis

Yes

E 1442

Hydroxy propyl distarch phosphate

quantum satis

quantum satis

quantum satis

Yes

E 1450

Starch sodium octenyl succinate

quantum satis

quantum satis

quantum satis

Yes

E 1451

Acetylated oxidised starch

quantum satis

quantum satis

quantum satis

Yes

E 1520

Propane-1, 2-diol (propylene glycol)

500 g/kg

(see footnote) (2)

(see footnote) (2)

Yes, only as a carrier

(1)   Including enzymes authorised as food additives.

(2)   Maximum level from all sources in foodstuffs 3 000 mg/kg (individually or in combination with E 1505, E 1517 and E 1518). In the case of beverages, with the exception of cream liqueurs, the maximum level of E 1520 shall be 1 000 mg/l from all sources.

General rules for conditions of use of Food additives in Part 3

(1) Food Additives presented in Table 1 of Part 6 of this Annex, which are generally permitted for use in food under the general ‘quantum satis’ principle, included in Annex II Part C(1) Group I, have been included as food additives in food enzymes under the general ‘quantum satis’ principle, unless stated otherwise.

(2) For phosphates and silicates, when used as additives, maximum limits have been set only in the food enzyme preparation and not in the final food.

(3) For all other food additives with a numerical ADI value maximum limits have been set for the food enzyme preparation and the final food.

(4) No food additives are authorised for their function as colour, sweetener or flavour enhancer.

PART 4



Food additives including carriers in food flavourings

E number of the additive

Name of the additive

Flavouring categories to which the additive may be added

Maximum level

Table 1

 

All flavourings

quantum satis

E 420

E 421

E 953

E 965

E 966

E 967

E 968

Sorbitol

Mannitol

Isomalt

Maltitol

Lactitol

Xylitol

Erythritol

All flavourings

quantum satis for purposes other than sweetening, not as flavour enhancers

E 200 – E 203

E 210

E 211

E 212

E 213

Sorbic acid and sorbates (Table 2 of Part 6),

Benzoic acid,

Sodium benzoate,

Potassium benzoate

Calcium benzoate

All flavourings

1 500 mg/kg (singly or in combination expressed as the free acid) in flavourings

E 310

E311

E 312

E 319

E 320

Propyl gallate

Octyl gallate

Dodecyl gallate

Tertiary-butyl hydroquinone (TBHQ)

Butylated hydroxyanisole (BHA)

Essential oils

1 000 mg/kg (gallates, TBHQ and BHA, individually or in combination) in the essential oils

Flavourings other than essential oils

100 mg/kg (1) (gallates, individually or in combination)

200 mg/kg (1) (TBHQ and BHA, individually or in combination) in flavourings

E 338 – E 452

Phosphoric acid — phosphates — di-, tri- and polyphosphates (Table 6 of Part 6)

All flavourings

40 000 mg/kg (singly or in combination expressed as P2O5) in flavourings

E 392

Extracts of rosemary

All flavourings

1 000 mg/kg (expressed as the sum of carnosol and carnosic acid) in flavourings

E 416

Karaya gum

All flavourings

50 000 mg/kg in flavourings

E 425

Konjac

All flavourings

quantum satis

E 432 – E 436

Polysorbates (Table 4 of Part 6)

All flavourings, except liquid smoke flavourings and flavourings based on spice oleoresins (2)

10 000 mg/kg in flavourings

Foodstuffs containing liquid smoke flavourings and flavourings based on spice oleoresins

1 000 mg/kg in final food

E 459

Beta-cyclodextrin

Encapsulated flavourings in:

—  flavoured teas and flavoured powdered instant drinks

500 mg/l in final food

—  flavoured snacks

1 000 mg/kg in foodstuffs as consumed or as reconstituted according to the instructions of the manufacturer

E 551

Silicon dioxide

All flavourings

50 000 mg/kg in flavourings

E 900

Dimethyl polysiloxane

All flavourings

10 mg/kg in flavourings

E 901

Beeswax

Flavourings in non-alcoholic flavoured drinks

200 mg/l in flavoured drinks

E 1505

Triethyl citrate

All flavourings

3 000 mg/kg from all sources in foodstuffs as consumed or as reconstituted according to the instructions of the manufacturer; individually or in combination. In the case of beverages, with the exception of cream liqueurs, the maximum level of E 1520 shall be 1 000 mg/l from all sources

E 1517

Glyceryl diacetate (diacetin)

E 1518

Glyceryl triacetate (triacetin)

E 1520

Propane-1, 2-diol (propylene glycol)

E 1519

Benzyl alcohol

Flavourings for:

—  liqueurs, aromatised wines, aromatised wine-based drinks and aromatised wine-products cocktails

100 mg/l in final food

—  confectionery including chocolate and fine bakery wares

250 mg/kg from all sources in foodstuffs as consumed or as reconstituted according to instruction of the manufacturer

(1)   Proportionality rule: when combinations of gallates, TBHQ, and BHA are used, the individual levels must be reduced proportionally.

(2)   Spice oleoresins are defined as extracts of spices from which the extraction solvent has been evaporated leaving a mixture of the volatile oil and resinous material from the spice.

PART 5

Food additives in nutrients

Section A

 Food additives in nutrients except nutrients intended to be used in foodstuffs for infants and young children listed in point 13.1 of Part E of Annex II:



E number of the food additive

Name of the food additive

Maximum level

Nutrient to which the food additive may be added

Can be used as a carrier?

E 170

Calcium carbonate

quantum satis

All nutrients

Yes

E 260

Acetic acid

quantum satis

All nutrients

 

E 261

Potassium acetate

quantum satis

All nutrients

 

E 262

Sodium acetates

quantum satis

All nutrients

 

E 263

Calcium acetate

quantum satis

All nutrients

 

E 270

Lactic acid

quantum satis

All nutrients

 

E 290

Carbon dioxide

quantum satis

All nutrients

 

E 296

Malic acid

quantum satis

All nutrients

 

E 300

Ascorbic acid

quantum satis

All nutrients

 

E 301

Sodium ascorbate

quantum satis

All nutrients

 

E 302

Calcium ascorbate

quantum satis

All nutrients

 

E 304

Fatty acid esters of ascorbic acid

quantum satis

All nutrients

 

E 306

Tocopherol-rich extract

quantum satis

All nutrients

 

E 307

Alpha-tocopherol

quantum satis

All nutrients

 

E 308

Gamma-tocopherol

quantum satis

All nutrients

 

E 309

Delta-tocopherol

quantum satis

All nutrients

 

E 322

Lecithins

quantum satis

All nutrients

Yes

E 325

Sodium lactate

quantum satis

All nutrients

 

E 326

Potassium lactate

quantum satis

All nutrients

 

E 327

Calcium lactate

quantum satis

All nutrients

 

E 330

Citric acid

quantum satis

All nutrients

 

E 331

Sodium citrates

quantum satis

All nutrients

 

E 332

Potassium citrates

quantum satis

All nutrients

 

E 333

Calcium citrates

quantum satis

All nutrients

 

E 334

Tartaric acid (L(+)-)

quantum satis

All nutrients

 

E 335

Sodium tartrates

quantum satis

All nutrients

 

E 336

Potassium tartrates

quantum satis

All nutrients

 

E 337

Sodium potassium tartrate

quantum satis

All nutrients

 

E 338 – E 452

Phosphoric acid — phosphates — di-, tri- and polyphosphates (Table 6 of Part 6)

40 000 mg/kg expressed as P2O5 in the nutrient preparation

All nutrients

 

E 350

Sodium malates

quantum satis

All nutrients

 

E 351

Potassium malate

quantum satis

All nutrients

 

E 352

Calcium malates

quantum satis

All nutrients

 

E 354

Calcium tartrate

quantum satis

All nutrients

 

E 380

Triammonium citrate

quantum satis

All nutrients

 

E 392

Extracts of rosemary

1 000 mg/kg in the preparation of beta-carotene and lycopene, 5 mg/kg in final product expressed as the sum of carnosic acid and carnosol

In beta-carotene and lycopene preapartions

 

E 400 – E 404

Alginic acid — alginates (Table 7 of Part 6)

quantum satis

All nutrients

Yes

E 406

Agar

quantum satis

All nutrients

Yes

E 407

Carrageenan

quantum satis

All nutrients

Yes

E 407a

Processed euchema seaweed

quantum satis

All nutrients

Yes

E 410

Locust bean gum

quantum satis

All nutrients

Yes

E 412

Guar gum

quantum satis

All nutrients

Yes

E 413

Tragacanth

quantum satis

All nutrients

Yes

E 414

Acacia gum (gum arabic)

quantum satis

All nutrients

Yes

E 415

Xanthan gum

quantum satis

All nutrients

Yes

E 417

Tara gum

quantum satis

All nutrients

Yes

E 418

Gellan gum

quantum satis

All nutrients

Yes

E 420

Sorbitol

quantum satis

All nutrients

Yes, only as a carrier

E 421

Mannitol

quantum satis

All nutrients

Yes, only as a carrier

E 422

Glycerol

quantum satis

All nutrients

Yes

E 432 – E 436

Polysorbates (Table 4 of Part 6)

quantum satis only in beta carotene, lutein, lycopene and vitamin E preparations. In vitamin A and D preparations maximum level in final food 2 mg/kg

In beta carotene, lutein, lycopene and vitamins A, D and E preparations

Yes

E 440

Pectins

quantum satis

All nutrients

Yes

E 459

Beta-cyclodextrin

100 000 mg/kg in the preparation and 1 000 mg/kg in final food

All nutrients

Yes

E 460

Cellulose

quantum satis

All nutrients

Yes

E 461

Methyl cellulose

quantum satis

All nutrients

Yes

E 462

Ethyl cellulose

quantum satis

All nutrients

Yes

E 463

Hydroxypropyl cellulose

quantum satis

All nutrients

Yes

E 464

Hydroxypropyl methyl cellulose

quantum satis

All nutrients

Yes

E 465

Ethyl methyl cellulose

quantum satis

All nutrients

Yes

E 466

Carboxy methyl cellulose

Sodium carboxy methyl cellulose

Cellulose gum

quantum satis

All nutrients

Yes

E 469

Enzymatically hydrolysed carboxy methyl cellulose

quantum satis

All nutrients

Yes

E 470a

Sodium, potassium and calcium salts of fatty acids

quantum satis

All nutrients

Yes

E 470b

Magnesium salts of fatty acids

quantum satis

All nutrients

Yes

E 471

Mono- and diglycerides of fatty acids

quantum satis

All nutrients

Yes

E 472a

Acetic acid esters of mono- and diglycerides of fatty acids

quantum satis

All nutrients

Yes

E 472b

Lactic acid esters of mono- and diglycerides of fatty acids

quantum satis

All nutrients

Yes

E 472c

Citric acid esters of mono- and diglycerides of fatty acids

quantum satis

All nutrients

Yes

E 472d

Tartaric acid esters of mono- and diglycerides of fatty acids

quantum satis

All nutrients

Yes

E 472e

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

quantum satis

All nutrients

Yes

E 472f

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

quantum satis

All nutrients

Yes

E 473

Sucrose esters of fatty acids

quantum satis

In beta carotene, lutein, lycopene and vitamin E preparations

Yes

2 mg/kg in final food

In vitamin A and D preparations

E 475

Polyglycerol esters of fatty acids

quantum satis

In beta carotene, lutein, lycopene and vitamin E preparations

Yes

2 mg/kg in final food

In vitamin A and D preparations

E 491 – E 495

Sorbitan esters (Table 5 of Part 6)

quantum satis

In beta carotene, lutein, lycopene and vitamin E preparations

Yes

2 mg/kg in final food

In vitamin A and D preparations

E 500

Sodium carbonates

quantum satis

All nutrients

Yes

E 501

Potassium carbonates

quantum satis

All nutrients

Yes

E 503

Ammonium carbonates

quantum satis

All nutrients

Yes

E 504

Magnesium carbonates

quantum satis

All nutrients

Yes

E 507

Hydrochloric acid

quantum satis

All nutrients

Yes

E 508

Potassium chloride

quantum satis

All nutrients

 

E 509

Calcium chloride

quantum satis

All nutrients

 

E 511

Magnesium chloride

quantum satis

All nutrients

 

E 513

Sulphuric acid

quantum satis

All nutrients

 

E 514

Sodium sulphates

quantum satis

All nutrients

 

E 515

Potassium sulphates

quantum satis

All nutrients

 

E 516

Calcium sulphate

quantum satis

All nutrients

 

E 524

Sodium hydroxide

quantum satis

All nutrients

 

E 525

Potassium hydroxide

quantum satis

All nutrients

 

E 526

Calcium hydroxide

quantum satis

All nutrients

 

E 527

Ammonium hydroxide

quantum satis

All nutrients

 

E 528

Magnesium hydroxide

quantum satis

All nutrients

 

E 529

Calcium oxide

quantum satis

All nutrients

Yes

E 530

Magnesium oxide

quantum satis

All nutrients

Yes

E 551,

E 552

Silicon dioxide

Calcium silicate

50 000 mg/kg in the dry powdered preparation (singly or in combination)

In dry powdered preparations of all nutrients

 

10 000 mg/kg in the preparation (E 551 only)

In potassium chloride preparations used in salt substitutes

E 554

Sodium aluminium silicate

15 000 mg/kg in the preparation

In fat soluble vitamin preparations

 

E 570

Fatty acids

quantum satis

All nutrients except nutrients containing unsaturated fatty acids

 

E 574

Gluconic acid

quantum satis

All nutrients

 

E 575

Glucono-delta-lactone

quantum satis

All nutrients

 

E 576

Sodium gluconate

quantum satis

All nutrients

 

E 577

Potassium gluconate

quantum satis

All nutrients

 

E 578

Calcium gluconate

quantum satis

All nutrients

 

E 640

Glycine and its sodium salt

quantum satis

All nutrients

 

E 900

Dimethyl polysiloxane

200 mg/kg in the preparation, 0,2 mg/l in final food

In preparations of beta-carotene and lycopene

 

E 901

Beeswax, white and yellow

quantum satis

All nutrients

Yes, only as a carrier

E 938

Argon

quantum satis

All nutrients

 

E 939

Helium

quantum satis

All nutrients

 

E 941

Nitrogen

quantum satis

All nutrients

 

E 942

Nitrous oxide

quantum satis

All nutrients

 

E 948

Oxygen

quantum satis

All nutrients

 

E 949

Hydrogen

quantum satis

All nutrients

 

E 953

Isomalt

quantum satis

All nutrients

Yes, only as a carrier

E 965

Maltitol

quantum satis

All nutrients

Yes, only as a carrier

E 966

Lactitol

quantum satis

All nutrients

Yes, only as a carrier

E 967

Xylitol

quantum satis

All nutrients

Yes, only as a carrier

E 968

Erythritol

quantum satis

All nutrients

Yes, only as a carrier

E 1103

Invertase

quantum satis

All nutrients

 

E 1200

Polydextrose

quantum satis

All nutrients

Yes

E 1404

Oxidised starch

quantum satis

All nutrients

Yes

E 1410

Monostarch phosphate

quantum satis

All nutrients

Yes

E 1412

Distarch phosphate

quantum satis

All nutrients

Yes

E 1413

Phosphated distarch phosphate

quantum satis

All nutrients

Yes

E 1414

Acetylated distarch phosphate

quantum satis

All nutrients

Yes

E 1420

Acetylated starch

quantum satis

All nutrients

Yes

E 1422

Acetylated distarch adipate

quantum satis

All nutrients

Yes

E 1440

Hydroxy propyl starch

quantum satis

All nutrients

Yes

E 1442

Hydroxy propyl distarch phosphate

quantum satis

All nutrients

Yes

E 1450

Starch sodium octenyl succinate

quantum satis

All nutrients

Yes

E 1451

Acetylated oxidised starch

quantum satis

All nutrients

Yes

E 1452

Starch Aluminium Octenyl Succinate

35 000 mg/kg in final food

In food supplements as defined in Directive 2002/46/EC due to its use in vitamin preparations for encapsulation purposes only

Yes

E 1518

Glyceryl triacetate (triacetin)

 (1)

All nutrients

Yes, only as a carrier

E 1520 (1)

Propane-1, 2-diol (propylene glycol)

1 000 mg/kg in final food (as carry-over)

All nutrients

Yes, only as a carrier

(1)   Maximum level for E 1518 and E 1520 from all sources in foodstuffs 3 000 mg/kg (individually or in combination with E 1505 and E 1517). In the case of beverages, with the exception of cream liqueurs, the maximum level of E 1520 shall be 1 000 mg/l from all sources.

Section B

 Food additives added in nutrients intended to be used in foodstuffs for infants and young children listed in Point 13.1 of Part E of Annex II:



E number of the food additive

Name of the food additive

Maximum level

Nutrient to which the food additive may be added

Food category

E 301

Sodium ascorbate

Total carry-over 75 mg/l

Coatings of nutrient preparations containing polyunsaturated fatty acids

Foods for infants and young children

E 304 (i)

Ascorbyl palmitate

For uses in nutrient preparations under the condition that the maximum level in foods mentioned in point 13.1 of Part E of Annex II is not exceeded

All nutrients

Foods for infants and young children

E 306

E 307

E 308

E 309

Tocopherol-rich extract

Alpha-tocopherol

Gamma-tocopherol

Delta-tocopherol

For uses in nutrient preparations under the condition that the maximum level in foods mentioned in point 13.1 of Part E of Annex II is not exceeded

All nutrients

Foods for infants and young children

E 322

Lecithins

For uses in nutrient preparations under the condition that the maximum level in foods mentioned in point 13.1 of Part E of Annex II is not exceeded

All nutrients

Foods for infants and young children

E 330

Citric acid

quantum satis

All nutrients

Foods for infants and young children

E 331

Sodium citrates

For uses in nutrient preparations under the condition that the maximum level in foods mentioned in point 13.1 of Part E of Annex II is not exceeded and the conditions of use specified therein are respected

All nutrients

Foods for infants and young children

E 332

Potassium citrates

For uses in nutrient preparations under the condition that the maximum level in foods mentioned in point 13.1 of Part E of Annex II is not exceeded and the conditions of use specified therein are respected

All nutrients

Foods for infants and young children

E 333

Calcium citrates

Total carry-over 0,1 mg/kg expressed as calcium and within the limit of calcium level and calcium/phosphorus ratio as set for the food category

All nutrients

Foods for infants and young children

E 341 (iii)

Tricalcium phosphate

Maximum level of 1 000 mg/kg expressed as P2O5 from all uses in final food mentioned in point 13.1.3 of Part E of Annex II should be respected (only for E 341 (iii) with a provision on a maximum level of aluminium)

All nutrients

Processed cereal based foods and baby foods for infants and young children as defined by Directive 2006/125/EC

E 401

Sodium alginate

For uses in nutrient preparations under the condition that the maximum level in foods mentioned in point 13.1.3 of Part E of Annex II is not exceeded

All nutrients

Processed cereal based foods and baby foods for infants and young children as defined by Directive 2006/125/EC

E 402

Potassium alginate

For uses in nutrient preparations under the condition that the maximum level in foods mentioned in point 13.1 of Part E of Annex II is not exceeded

All nutrients

Processed cereal based foods and baby foods for infants and young children as defined by Directive 2006/125/EC

E 404

Calcium alginate

For uses in nutrient preparations under the condition that the maximum level in foods mentioned in point 13.1.3 of Part E of Annex II is not exceeded

All nutrients

Processed cereal based foods and baby foods for infants and young children as defined by Directive 2006/125/EC

E 414

Gum arabic (acacia gum)

150 000 mg/kg in the nutrient preparation and 10 mg/kg carry-over in final product

All nutrients

Foods for infants and young children

E 415

Xanthan gum

For uses in nutrient preparations under the condition that the maximum level in foods mentioned in point 13.1.3 of Part E of Annex II is not exceeded

All nutrients

Processed cereal based foods and baby foods for infants and young children as defined by Directive 2006/125/EC

E 421

Mannitol

1 000 times more than vitamin B12,

3 mg/kg total carry-over

As carrier for vitamin B12

Foods for infants and young children

E 440

Pectins

For uses in nutrient preparations under the condition that the maximum level in foods mentioned in point 13.1 of Part E of Annex II is not exceeded

All nutrients

Follow-on formulae and processed cereal based foods and baby foods for infants and young children as defined by Directive 2006/125/EC

E 466

Carboxy methyl cellulose,

Sodium carboxy methyl cellulose,

Cellulose gum

For uses in nutrient preparations under the condition that the maximum level in foods mentioned in point 13.1 of Part E of Annex II is not exceeded

All nutrients

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

E 471

Mono- and diglycerides of fatty acids

For uses in nutrient preparations under the condition that the maximum level in foods mentioned in point 13.1 of Part E of Annex II is not exceeded and the conditions of use specified therein are respected

All nutrients

Foods for infants and young children

E 472c

Citric acid esters of mono- and diglycerides of fatty acids

For uses in nutrient preparations under the condition that the maximum level in foods mentioned in point 13.1 of Part E of Annex II is not exceeded

All nutrients

Infant formulae and follow-on formulae for infants and young children in good health

E 551

Silicon dioxide

10 000 mg/kg in nutrient preparations

Dry powdered nutrient preparations

Foods for infants and young children

E 1420

Acetylated starch

For uses in nutrient preparations under the condition that the maximum level in foods mentioned in point 13.1.3 of Part E of Annex II is not exceeded

All nutrients

Processed cereal based foods and baby foods for infants and young children as defined by Directive 2006/125/EC

E 1450

Starch sodium octenyl succinate

Carry-over 100 mg/kg

Vitamin preparations

Foods for infants and young children

Carry-over 1 000 mg/kg

Polyunsaturated fatty acid preparations

E 1451

Acetylated oxidised starch

For uses in nutrient preparations under the condition that the maximum level in foods mentioned in point 13.1.3 of Part E of Annex II is not exceeded

All nutrients

Processed cereal based foods and baby foods for infants and young children as defined by Directive 2006/125/EC

General rules for conditions of use of Food additives in Part 5

(1) Food Additives presented in Table 1 of Part 6 of this Annex, which are generally permitted for use in food under the general ‘quantum satis’ principle, included in Annex II Part C(1) Group I, have been included as food additives in nutrients under the general ‘quantum satis’ principle, unless stated otherwise.

(2) For phosphates and silicates, when used as additives, maximum limits have been set only in the nutrient preparation and not in the final food.

(3) For all other food additives with a numerical ADI value maximum limits have been set for the nutrient preparation and the final food.

(4) No food additives are authorised for their function as colour, sweetener or flavour enhancer.

PART 6

Definitions of groups of food additives for the purposes of Parts 1 to 5



Table 1

E number

Name

E 170

Calcium carbonate

E 260

Acetic acid

E 261

Potassium acetate

E 262

Sodium acetates

E 263

Calcium acetate

E 270

Lactic acid

E 290

Carbon dioxide

E 296

Malic acid

E 300

Ascorbic acid

E 301

Sodium ascorbate

E 302

Calcium ascorbate

E 304

Fatty acid esters of ascorbic acid

E 306

Tocopherol-rich extract

E 307

Alpha-tocopherol

E 308

Gamma-tocopherol

E 309

Delta-tocopherol

E 322

Lecithins

E 325

Sodium lactate

E 326

Potassium lactate

E 327

Calcium lactate

E 330

Citric acid

E 331

Sodium citrates

E 332

Potassium citrates

E 333

Calcium citrates

E 334

Tartaric acid (L(+)-)

E 335

Sodium tartrates

E 336

Potassium tartrates

E 337

Sodium potassium tartrate

E 350

Sodium malates

E 351

Potassium malate

E 352

Calcium malates

E 354

Calcium tartrate

E 380

Triammonium citrate

E 400

Alginic acid

E 401

Sodium alginate

E 402

Potassium alginate

E 403

Ammonium alginate

E 404

Calcium alginate

E 406

Agar

E 407

Carrageenan

E 407a

Processed euchema seaweed

E 410

Locust bean gum

E 412

Guar gum

E 413

Tragacanth

E 414

Acacia gum (gum arabic)

E 415

Xanthan gum

E 417

Tara gum

E 418

Gellan gum

E 422

Glycerol

E 440

Pectins

E 460

Cellulose

E 461

Methyl cellulose

E 462

Ethyl cellulose

E 463

Hydroxypropyl cellulose

E 464

Hydroxypropyl methyl cellulose

E 465

Ethyl methyl cellulose

E 466

Carboxy methyl cellulose, Sodium carboxy methyl cellulose, Cellulose gum

E 469

Enzymatically hydrolysed carboxy methyl cellulose, Enzymatically hydrolysed cellulose gum

E 470a

Sodium, potassium and calcium salts of fatty acids

E 470b

Magnesium salts of fatty acids

E 471

Mono- and diglycerides of fatty acids

E 472a

Acetic acid esters of mono- and diglycerides of fatty acids

E 472b

Lactic acid esters of mono- and diglycerides of fatty acids

E 472c

Citric acid esters of mono- and diglycerides of fatty acids

E 472d

Tartaric acid esters of mono- and diglycerides of fatty acids

E 472e

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

E 472f

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

E 500

Sodium carbonates

E 501

Potassium carbonates

E 503

Ammonium carbonates

E 504

Magnesium carbonates

E 507

Hydrochloric acid

E 508

Potassium chloride

E 509

Calcium chloride

E 511

Magnesium chloride

E 513

Sulphuric acid

E 514

Sodium sulphates

E 515

Potassium sulphates

E 516

Calcium sulphate

E 524

Sodium hydroxide

E 525

Potassium hydroxide

E 526

Calcium hydroxide

E 527

Ammonium hydroxide

E 528

Magnesium hydroxide

E 529

Calcium oxide

E 530

Magnesium oxide

E 570

Fatty acids

E 574

Gluconic acid

E 575

Glucono-delta-lactone

E 576

Sodium gluconate

E 577

Potassium gluconate

E 578

Calcium gluconate

E 640

Glycine and its sodium salt

E 938

Argon

E 939

Helium

E 941

Nitrogen

E 942

Nitrous oxide

E 948

Oxygen

E 949

Hydrogen

E 1103

Invertase

E 1200

Polydextrose

E 1404

Oxidised starch

E 1410

Monostarch phosphate

E 1412

Distarch phosphate

E 1413

Phosphated distarch phosphate

E 1414

Acetylated distarch phosphate

E 1420

Acetylated starch

E 1422

Acetylated distarch adipate

E 1440

Hydroxy propyl starch

E 1442

Hydroxy propyl distarch phosphate

E 1450

Starch sodium octenyl succinate

E 1451

Acetylated oxidised starch



Table 2

Sorbic acid — sorbates

E-number

Name

E 200

Sorbic acid

E 202

Potassium sorbate

E 203

Calcium sorbate



Table 3

Sulphur dioxide — sulphites

E-number

Name

E 220

Sulphur dioxide

E 221

Sodium sulphite

E 222

Sodium hydrogen sulphite

E 223

Sodium metabisulphite

E 224

Potassium metabisulphite

E 226

Calcium sulphite

E 227

Calcium hydrogen sulphite

E 228

Potassium hydrogen sulphite



Table 4

Polysorbates

E-number

Name

E 432

Polyoxyethylene sorbitan monolaurate (polysorbate 20)

E 433

Polyoxyethylene sorbitan monooleate (polysorbate 80)

E 434

Polyoxyethylene sorbitan monopalmitate (polysorbate 40)

E 435

Polyoxyethylene sorbitan monostearate (polysorbate 60)

E 436

Polyoxyethylene sorbitan tristearate (polysorbate 65)



Table 5

Sorbitan esters

E-number

Name

E 491

Sorbitan monostearate

E 492

Sorbitan tristearate

E 493

Sorbitan monolaurate

E 494

Sorbitan monooleate

E 495

Sorbitan monopalmitate



Table 6

Phosphoric acid — phosphates — di-, tri- and polyphosphates

E-number

Name

E 338

Phosphoric acid

E 339

Sodium phosphates

E 340

Potassium phosphates

E 341

Calcium phosphates

E 343

Magnesium phosphates

E 450

Diphosphates

E 451

Triphosphates

E 452

Polyphosphates



Table 7

Alginic acid — alginates

E-number

Name

E 400

Alginic acid

E 401

Sodium alginate

E 402

Potassium alginate

E 403

Ammonium alginate

▼B




ANNEX IV

Traditional foods for which certain Member States may continue to prohibit the use of certain categories of food additives



Member State

Foods

Categories of additives which may continue to be banned

Germany

Traditional German beer (Bier nach deutschem Reinheitsgebot gebraut)

All except propellant gases

France

Traditional French bread

All

France

Traditional French preserved truffles

All

France

Traditional French preserved snails

All

France

Traditional French goose and duck preserves (confit)

All

Austria

Traditional Austrian ‘Bergkäse’

All except preservatives

Finland

Traditional Finnish ‘Mämmi’

All except preservatives

Sweden

Finland

Traditional Swedish and Finnish fruit syrups

Colours

Denmark

Traditional Danish ‘Kødboller’

Preservatives and colours

Denmark

Traditional Danish ‘Leverpostej’

Preservatives (other than sorbic acid) and colours

Spain

Traditional Spanish ‘Lomo embuchado’

All except preservatives and antioxidants

Italy

Traditional Italian ‘Mortadella’

All except preservatives, antioxidants, pH-adjusting agents, flavour enhancers, stabilisers and packaging gas

Italy

Traditional Italian ‘Cotechino e zampone’

All except preservatives, antioxidants, pH-adjusting agents, flavour enhancers, stabilisers and packaging gas




ANNEX V

List of the food colours referred to in Article 24 for which the labelling of foods shall include additional information



Foods containing one or more of the following food colours

Information

Sunset yellow (E 110) (1)

‘name or E number of the colour(s)’: may have an adverse effect on activity and attention in children.

Quinoline yellow (E 104) (1)

Carmoisine (E 122) (1)

Allura red (E 129) (1)

Tartrazine (E 102) (1)

Ponceau 4R (E 124) (1)

(1)    ►M1   ◄



( 1 ) OJ C 168, 20.7.2007, p. 34.

( 2 ) Opinion of the European Parliament of 10 July 2007 (OJ C 175 E, 10.7.2008, p. 142), Council Common Position of 10 March 2008 (OJ C 111 E, 6.5.2008, p. 10), Position of the European Parliament of 8 July 2008 (not yet published in the Official Journal) and Council Decision of 18 November 2008.

( 3 ) OJ L 186, 30.6.1989, p. 27.

( 4 ) See page 7 of this Official Journal.

( 5 ) OJ L 178, 28.7.1995, p. 1.

( 6 ) OJ L 226, 22.9.1995, p. 1.

( 7 ) OJ L 339, 30.12.1996, p. 1.

( 8 ) See page 1 of this Official Journal.

( 9 ) OJ L 31, 1.2.2002, p. 1.

( 10 ) OJ L 268, 18.10.2003, p. 1.

( 11 ) OJ L 93, 31.3.2006, p. 12.

( 12 ) OJ L 93, 31.3.2006, p. 1.

( 13 ) OJ L 109, 6.5.2000, p. 29.

( 14 ) OJ L 268, 18.10.2003, p. 24.

( 15 ) OJ L 184, 17.7.1999, p. 23.

( 16 ) OJ L 165, 30.4.2004, p. 1. Corrected by OJ L 191, 28.5.2004, p. 1.

( 17 ) OJ 115, 11.11.1962, p. 2645/62.

( 18 ) OJ 22, 9.2.1965, p. 373.

( 19 ) OJ L 223, 14.8.1978, p. 7.

( 20 ) OJ L 223, 14.8.1978, p. 30.

( 21 ) OJ L 257, 10.9.1981, p. 1.

( 22 ) OJ L 40, 11.2.1989, p. 27.

( 23 ) OJ L 237, 10.9.1994, p. 3.

( 24 ) OJ L 237, 10.9.1994, p. 13.

( 25 ) OJ L 61, 18.3.1995, p. 1.

( 26 ) OJ L 48, 19.2.1997, p. 13.

( 27 ) OJ L 84, 28.3.2002, p. 69.

( 28 ) See page 34 of this Official Journal.

( 29 ) OJ L 330, 5.12.1998, p. 32.

( 30 ) OJ L 268, 24.9.1991, p. 69.

( 31 ) OJ L 139, 30.4.2004, p. 55. Corrected by OJ L 226, 25.6.2004, p. 22.

( 32 ) OJ L 186, 30.6.1989, p. 21.

( 33 ) applicable until 31 January 2014.

( 34 ) applicable from 1 February 2014.

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