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Document 02008R1333-20240602

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

    ELI: http://data.europa.eu/eli/reg/2008/1333/2024-06-02

    This consolidated text may not include the following amendments:

    Amending act Amendment type Subdivision concerned Date of effect
    32024R1451 Modified by annex III part 5 section A Text 16/12/2024
    32024R1451 Modified by annex III part 3 Text 16/12/2024
    32024R1451 Modified by annex III part 6 table 16/12/2024
    32024R1451 Modified by annex III part 6 table 1 Text 16/12/2024
    32024R1451 Modified by annex II part E Text 16/12/2024
    32024R1451 Modified by annex II part C point 5 point (k.2) 16/12/2024
    32024R1451 Modified by annex II part C point 1 Text 16/12/2024
    32024R1451 Modified by annex II part E Text 16/12/2024
    32024R1451 Modified by annex III part 5 section A Text 16/12/2024
    32024R1451 Modified by annex II part E FOOTNOTE 16/12/2024
    32024R1451 Modified by annex III part 4 Text 16/12/2024
    32024R1451 Modified by annex III part 2 Text 16/12/2024
    32024R2608 Modified by annex II part E Text 28/10/2024
    32024R2597 Modified by annex II part E Text 27/10/2024

    02008R1333 — EN — 02.06.2024 — 057.001


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

    ►B

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

    of 16 December 2008

    on food additives

    (Text with EEA relevance)

    (OJ L 354 31.12.2008, p. 16)

    Amended by:

     

     

    Official Journal

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    date

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    COMMISSION REGULATION (EU) 2024/1081 of 8 May 2024

      L 1081

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    13.5.2024


    Corrected by:

     C1

    Corrigendum, OJ L 060, 28.2.2019, p.  35 (2018/1497)

    ►C2

    Corrigendum, OJ L 90138, 28.11.2023, p.  1 ((EU) 2023/21082023/2108)




    ▼B

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

    of 16 December 2008

    on food additives

    (Text with EEA relevance)



    CHAPTER I

    SUBJECT MATTER, SCOPE AND DEFINITIONS

    Article 1

    Subject matter

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

    For those purposes, this Regulation provides for:

    (a) 

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

    (b) 

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

    (c) 

    rules on the labelling of food additives sold as such.

    Article 2

    Scope

    1.  
    This Regulation shall apply to food additives.
    2.  

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

    (a) 

    processing aids;

    (b) 

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

    (c) 

    substances added to foods as nutrients;

    (d) 

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

    (e) 

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

    3.  
    This Regulation shall not apply to food enzymes falling within the scope of Regulation (EC) No 1332/2008 [on food enzymes], with effect from the date of adoption of the Community list of food enzymes in accordance with Article 17 of that Regulation.
    4.  

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

    (a) 

    in specific foods;

    (b) 

    for purposes other than those covered by this Regulation.

    Article 3

    Definitions

    1.  
    For the purposes of this Regulation, the definitions laid down in Regulations (EC) No 178/2002 and (EC) No1829/2003 shall apply.
    2.  

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

    (a) 

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

    The following are not considered to be food additives:

    (i) 

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

    (ii) 

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

    (iii) 

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

    (iv) 

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

    (v) 

    chewing gum bases;

    (vi) 

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

    (vii) 

    ammonium chloride;

    (viii) 

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

    (ix) 

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

    (x) 

    caseinates and casein;

    (xi) 

    inulin;

    (b) 

    ‘processing aid’ shall mean any substance which:

    (i) 

    is not consumed as a food by itself;

    (ii) 

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

    (iii) 

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

    (c) 

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

    (d) 

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

    (e) 

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

    (i) 

    any added monosaccharides or disaccharides;

    (ii) 

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

    (f) 

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

    (g) 

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

    (h) 

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

    CHAPTER II

    COMMUNITY LISTS OF APPROVED FOOD ADDITIVES

    Article 4

    Community lists of food additives

    1.  
    Only food additives included in the Community list in Annex II may be placed on the market as such and used in foods under the conditions of use specified therein.
    2.  
    Only food additives included in the Community list in Annex III may be used in food additives, in food enzymes and in food flavourings under the conditions of use specified therein.
    3.  
    Food additives in Annex II shall be listed on the basis of the categories of food to which they may be added.
    4.  
    Food additives in Annex III shall be listed on the basis of the food additives, food enzymes, food flavourings and nutrients or categories thereof to which they may be added.
    5.  
    Food additives shall comply with the specifications as referred to in Article 14.

    Article 5

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

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

    Article 6

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

    1.  

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

    (a) 

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

    (b) 

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

    (c) 

    its use does not mislead the consumer.

    2.  

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

    (a) 

    preserving the nutritional quality of the food;

    (b) 

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

    (c) 

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

    (d) 

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

    3.  

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

    (a) 

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

    (b) 

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

    Article 7

    Specific conditions for sweeteners

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

    (a) 

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

    (b) 

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

    (c) 

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

    Article 8

    Specific conditions for colours

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

    (a) 

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

    (b) 

    making food more visually appealing;

    (c) 

    giving colour to food otherwise colourless.

    Article 9

    Functional classes of food additives

    1.  

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

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

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

    Article 10

    The content of the Community lists of food additives

    1.  

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

    (a) 

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

    (b) 

    the Community list in Annex III to this Regulation.

    2.  

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

    (a) 

    the name of the food additive and its E number;

    (b) 

    the foods to which the food additive may be added;

    (c) 

    the conditions under which the food additive may be used;

    (d) 

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

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

    Article 11

    Levels of use of food additives

    1.  

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

    (a) 

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

    (b) 

    the levels shall take into account:

    (i) 

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

    (ii) 

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

    2.  
    Where appropriate, no maximum numerical level shall be fixed for a food additive (quantum satis). In that case, the food additive shall be used in accordance with the principle of quantum satis.
    3.  
    The maximum levels of food additives set out in Annex II shall apply to the food as marketed, unless otherwise stated. By way of derogation from this principle, for dried and/or concentrated foods which need to be reconstituted the maximum levels shall apply to the food as reconstituted according to the instructions on the label taking into account the minimum dilution factor.
    4.  
    The maximum levels for colours set out in Annex II shall apply to the quantities of colouring principle contained in the colouring preparation unless otherwise stated.

    Article 12

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

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

    Article 13

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

    1.  
    A food additive falling within the scope of Regulation (EC) No 1829/2003 may be included in the Community lists in Annexes II and III in accordance with this Regulation only when it is covered by an authorisation in accordance with Regulation (EC) No 1829/2003.
    2.  
    When a food additive already included in the Community list is produced from a different source falling within the scope of Regulation (EC) No 1829/2003, it will not require a new authorisation under this Regulation, as long as the new source is covered by an authorisation in accordance with Regulation (EC) No 1829/2003 and the food additive complies with the specifications established under this Regulation.

    Article 14

    Specifications of food additives

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

    CHAPTER III

    USE OF FOOD ADDITIVES IN FOODS

    Article 15

    Use of food additives in unprocessed foods

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

    Article 16

    Use of food additives in foods for infants and young children

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

    Article 17

    Use of colours for markings

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

    Article 18

    Carry-over principle

    1.  

    The presence of a food additive shall be permitted:

    (a) 

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

    (b) 

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

    (i) 

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

    (ii) 

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

    (iii) 

    has no technological function in the final food;

    (c) 

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

    2.  
    Paragraph 1 shall not apply to infant formulae, follow-on formulae, processed cereal-based foods and baby foods and dietary foods for special medical purposes intended for infants and young children as referred to in Directive 89/398/EEC, except where specifically provided for.
    3.  
    Where a food additive in a food flavouring, food additive or food enzyme is added to a food and has a technological function in that food, it shall be considered a food additive of that food and not a food additive of the added flavouring, food additive or food enzyme, and must then comply with the conditions of use for that food as provided for.
    4.  
    Without prejudice to paragraph 1, the presence of a food additive used as a sweetener shall be permitted in a compound food with no added sugars, in an energy-reduced compound food, in compound dietary foods intended for low-calorie diets, in non-cariogenic compound foods, and in a compound food with an increased shelf-life, provided that the sweetener is permitted in one of the ingredients of the compound food.

    Article 19

    Interpretation decisions

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

    (a) 

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

    (b) 

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

    (c) 

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

    Article 20

    Traditional foods

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

    CHAPTER IV

    LABELLING

    Article 21

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

    1.  
    Food additives not intended for sale to the final consumer, whether sold singly or mixed with each other and/or with food ingredients, as defined in Article 6(4) of Directive 2000/13/EC, may only be marketed with the labelling provided for in Article 22 of this Regulation, which must be easily visible, clearly legible and indelible. The information shall be in a language easily understandable to purchasers.
    2.  
    Within its own territory, the Member State in which the product is marketed may, in accordance with the Treaty, stipulate that the information provided for in Article 22 shall be given in one or more of the official languages of the Community, to be determined by that Member State. This shall not preclude such information from being indicated in several languages.

    Article 22

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

    1.  

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

    (a) 

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

    (b) 

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

    (c) 

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

    (d) 

    a mark identifying the batch or lot;

    (e) 

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

    (f) 

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

    (g) 

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

    (h) 

    the net quantity;

    (i) 

    the date of minimum durability or use-by-date;

    (j) 

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

    2.  
    Where food additives are sold mixed with each other and/or with other food ingredients, their packaging or containers shall bear a list of all ingredients in descending order of their percentage by weight of the total.
    3.  
    Where substances (including food additives or other food ingredients) are added to food additives to facilitate their storage, sale, standardisation, dilution or dissolution, their packaging or containers shall bear a list of all such substances in descending order of their percentage by weight of the total.
    4.  
    By way of derogation from paragraphs 1, 2 and 3, the information required in paragraph 1 points (e) to (g) and in paragraphs 2 and 3 may appear merely on the documents relating to the consignment which are to be supplied with or prior to the delivery, provided that the indication ‘not for retail sale’ appears on an easily visible part of the packaging or container of the product in question.
    5.  
    By way of derogation from paragraphs 1, 2 and 3, where food additives are supplied in tankers, all of the information may appear merely on the accompanying documents relating to the consignment which are to be supplied with the delivery.

    Article 23

    Labelling of food additives intended for sale to the final consumer

    1.  

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

    (a) 

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

    (b) 

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

    2.  
    By way of derogation from paragraph 1(a), the sales description of a table-top sweetener shall include the term ‘… -based table-top sweetener’, using the name(s) of the sweetener(s) used in its composition.
    3.  

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

    (a) 

    polyols: ‘excessive consumption may induce laxative effects’;

    (b) 

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

    4.  
    Manufacturers of table-top sweeteners shall make available by appropriate means the necessary information to allow their safe use by consumers. Guidance for the implementation of this paragraph may be adopted in accordance with the regulatory procedure with scrutiny referred to in Article 28(3).
    5.  
    For the information provided for in paragraphs 1 to 3 of this Article, Article 13(2) of Directive 2000/13/EC shall apply accordingly.

    Article 24

    Labelling requirement for foods containing certain food colours

    1.  
    Without prejudice to Directive 2000/13/EC, the labelling of food containing the food colours listed in Annex V to this Regulation shall include the additional information set out in that Annex.
    2.  
    In relation to the information provided in paragraph 1 of this Article, Article 13(2) of Directive 2000/13/EC shall apply accordingly.
    3.  
    Where necessary as a result of scientific progress or technical development, Annex V shall be amended by measures, designed to amend non-essential elements of this Regulation, in accordance with the regulatory procedure with scrutiny referred to in Article 28(4).

    Article 25

    Other labelling requirements

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

    CHAPTER V

    PROCEDURAL PROVISIONS AND IMPLEMENTATION

    Article 26

    Information obligation

    1.  
    A producer or user of a food additive shall inform the Commission immediately of any new scientific or technical information which might affect the assessment of the safety of the food additive.
    2.  
    A producer or user of a food additive shall, at the request of the Commission, inform it of the actual use of the food additive. Such information shall be made available to Member States by the Commission.

    Article 27

    Monitoring of food additive intake

    1.  
    Member States shall maintain systems to monitor the consumption and use of food additives on a risk-based approach and report their findings with appropriate frequency to the Commission and the Authority.
    2.  
    After the Authority has been consulted, a common methodology for the gathering of information by the Member States on dietary intake of food additives in the Community shall be adopted in accordance with the regulatory procedure referred to in Article 28(2).

    Article 28

    Committee

    1.  
    The Commission shall be assisted by the Standing Committee on the Food Chain and Animal Health.
    2.  

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

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

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

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

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

    Article 29

    Community financing of harmonised policies

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

    CHAPTER VI

    TRANSITIONAL AND FINAL PROVISIONS

    Article 30

    Establishment of Community lists of food additives

    1.  

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

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

    2.  

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

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

    3.  

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

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

    4.  
    Specifications of the food additives covered under paragraphs 1 to 3 of this Article shall be adopted, in accordance with Regulation (EC) No 1331/2008 [establishing a common authorisation procedure for food additives, food enzymes and food flavourings], at the moment those food additives are entered in the Annexes in accordance with those paragraphs.
    5.  
    The measures relating to any appropriate transitional measures, which are designed to amend non-essential elements of this Regulation, inter alia, by supplementing it, shall be adopted in accordance with the regulatory procedure with scrutiny referred to in Article 28(3).

    Article 31

    Transitional measures

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

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

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

    Article 32

    Re-evaluation of approved food additives

    1.  
    Food additives which were permitted before 20 January 2009 shall be subject to a new risk assessment carried out by the Authority.
    2.  
    After consultation of the Authority, an evaluation programme for those additives shall be adopted by 20 January 2010, in accordance with the regulatory procedure referred to in Article 28(2). The evaluation programme shall be published in the Official Journal of the European Union.

    Article 33

    Repeals

    1.  

    The following acts shall be repealed:

    (a) 

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

    (b) 

    Directive 65/66/EEC;

    (c) 

    Directive 78/663/EEC;

    (d) 

    Directive 78/664/EEC;

    (e) 

    Directive 81/712/EEC;

    (f) 

    Directive 89/107/EEC;

    (g) 

    Directive 94/35/EC;

    (h) 

    Directive 94/36/EC;

    (i) 

    Directive 95/2/EC;

    (j) 

    Decision No 292/97/EC;

    (k) 

    Decision 2002/247/EC.

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

    Article 34

    Transitional provisions

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

    (a) 

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

    (b) 

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

    (c) 

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

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

    Article 35

    Entry into force

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

    It shall apply from 20 January 2010.

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

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




    ANNEX I

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

    1. 

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

    2. 

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

    3. 

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

    4. 

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

    5. 

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

    6. 

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

    7. 

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

    8. 

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

    9. 

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

    10. 

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

    11. 

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

    12. 

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

    13. 

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

    14. 

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

    15. 

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

    16. 

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

    17. 

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

    18. 

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

    19. 

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

    20. 

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

    21. 

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

    22. 

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

    23. 

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

    ▼M86

    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 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;

    ▼B

    25. 

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

    26. 

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

    ▼M25

    27. 

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

    ▼M2




    ANNEX II

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

    PART A

    1.    Introduction

    This Union list includes:

    ▼M53

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

    ▼M2

    — 
    the foods to which the food additive may be added,
    — 
    the conditions under which the food additive may be used,
    — 
    restrictions on the sale of the food additive directly to the final consumer.

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

    ▼M53

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

    ▼M2

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

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

    ▼M7

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

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

    ▼M98

    5. The colours E 123, E 127, E 160b(i), E 160b(ii), E 161g, E 171, E 173 and E 180 and mixtures thereof may not be sold directly to the consumer.

    ▼M2

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

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

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



    Table 1

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

    ▼M42

    1

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

    ▼M2

    2

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

    3

    Non-emulsified oils and fats of animal or vegetable origin

    4

    Butter

    5

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

    6

    Unflavoured fermented milk products, not heat-treated after fermentation

    7

    Unflavoured buttermilk (excluding sterilised buttermilk)

    8

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

    9

    Coffee (excluding flavoured instant coffee) and coffee extracts

    10

    Unflavoured leaf tea

    11

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

    12

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

    ▼M61

    13

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

    ▼M2

    (1)   

    OJ L 10, 12.1.2002, p. 47.

    (2)   

    OJ L 164, 26.6.2009, p. 45.

    (3)   

    OJ L 10, 12.1.2002, p. 53.

    (4)   

    OJ L 124, 20.5.2009, p. 21.

    ►M61  (5)   

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

     ◄



    Table 2

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

    1

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

    2

    All bottled or packed waters

    3

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

    4

    Chocolate milk

    5

    Fermented milk (unflavoured)

    6

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

    7

    Buttermilk (unflavoured)

    8

    Cream and cream powder (unflavoured)

    9

    Oils and fats of animal or vegetable origin

    10

    Ripened and unripened cheese (unflavoured)

    11

    Butter from sheep and goats’ milk

    12

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

    13

    Flour and other milled products and starches

    14

    Bread and similar products

    15

    Pasta and gnocchi

    16

    Sugar including all mono- and disaccharides

    17

    Tomato paste and canned and bottled tomatoes

    18

    Tomato-based sauces

    19

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

    20

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

    21

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

    22

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

    23

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

    24

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

    25

    Salt, salt substitutes, spices and mixtures of spices

    ▼M112

    26

    Wine and other products covered by Regulation (EU) No 1308/2013 of the European Parliament and of the Council (5), as listed in its Annex VII part II

    27

    Spirit drinks defined in Annex I, categories 1-14 of Regulation (EU) 2019/787 of the European Parliament and of the Council (6), spirit (preceded by the name of the fruit, berries or nuts) obtained by maceration and distillation and London gin (Annex I, categories 16 and 22 of that Regulation, respectively)

    Sambuca, Maraschino, Marrasquino or Maraskino and Mistrà as defined in Annex I, categories 36, 37 and 41 of Regulation (EU) 2019/787, respectively

    28

    Sangria, Clarea and Zurra as mentioned in Regulation (EU) No 251/2014 of the European Parliament and of the Council (7)

    29

    Wine vinegar covered by Regulation (EU) No 1308/2013, as listed in its Annex VII part II

    ▼M2

    30

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

    31

    Honey as defined in Directive 2001/110/EC

    32

    Malt and malt products

    (1)   

    OJ L 15, 17.1.2002, p. 19.

    (2)   

    OJ L 10, 12.1.2002, p. 58.

    (3)   

    OJ L 10, 12.1.2002, p. 67.

    (4)   

    OJ L 197, 3.8.2000, p. 19.

    (5)   

    OJ L 347, 20.12.2013, p. 671.

    (6)   

    OJ L 130, 17.5.2019, p. 1.

    (7)   

    OJ L 84, 20.3.2014, p. 14.

    ▼M7



    Table 3

    Colours which may be used in the form of lakes

    E-number

    Name

    E 100

    Curcumin

    ▼M44

    E 101

    Riboflavins

    ▼M7

    E 102

    Tartrazine

    E 104

    Quinoline Yellow

    E 110

    Sunset Yellow FCF/Orange Yellow S

    ▼M81

    E 120

    Carminic acid, Carmine

    ▼M7

    E 122

    Azorubine, Carmoisine

    E 123

    Amaranth

    E 124

    Ponceau 4R, Cochineal Red A

    E 127

    Erythrosine

    E 129

    Allura Red AC

    E 131

    Patent Blue V

    E 132

    Indigotine, Indigo carmine

    E 133

    Brilliant Blue FCF

    E 141

    Copper complexes of chlorophylls and chlorophyllins

    E 142

    Green S

    ▼M35

    E 151

    Brilliant Black PN

    ▼M7

    E 155

    Brown HT

    E 163

    Anthocyanins

    E 180

    Litholrubine BK

    ▼M2

    PART B

    LIST OF ALL ADDITIVES

    1.    Colours



    E-number

    Name

    E 100

    Curcumin

    E 101

    Riboflavins

    E 102

    Tartrazine

    E 104

    Quinoline Yellow

    E 110

    Sunset Yellow FCF/Orange Yellow S

    ▼M81

    E 120

    Carminic acid, Carmine

    ▼M2

    E 122

    Azorubine, Carmoisine

    E 123

    Amaranth

    E 124

    Ponceau 4R, Cochineal Red A

    E 127

    Erythrosine

    E 129

    Allura Red AC

    E 131

    Patent Blue V

    E 132

    Indigotine, Indigo carmine

    E 133

    Brilliant Blue FCF

    E 140

    Chlorophylls and chlorophyllins

    E 141

    Copper complexes of chlorophylls, chlorophyllins

    E 142

    Green S

    E 150a

    Plain caramel (1)

    E 150b

    Caustic sulphite caramel

    E 150c

    Ammonia caramel

    E 150d

    Sulphite ammonia caramel

    ▼M35

    E 151

    Brilliant Black PN

    ▼M2

    E 153

    Vegetable carbon

    E 155

    Brown HT

    E 160a

    Carotenes

    ▼M93

    E 160b(i)

    Annatto bixin

    E 160b(ii)

    Annatto norbixin

    ▼M2

    E 160c

    Paprika extract, capsanthin, capsorubin

    E 160d

    Lycopene

    E 160e

    Beta-apo-8′-carotenal (C 30)

    E 161b

    Lutein

    E 161g

    Canthaxanthin (*1)

    E 162

    Beetroot Red, betanin

    E 163

    Anthocyanins

    E 170

    Calcium carbonate

    ▼M98

    E 171

    Titanium dioxide (*2)

    ▼M2

    E 172

    Iron oxides and hydroxides

    E 173

    Aluminium

    E 174

    Silver

    E 175

    Gold

    E 180

    Litholrubine BK

    (1)   

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

    (*1)   

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

    ►M98  (*2)   

    Titanium dioxide 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

    ▼M96

    E 960a

    Steviol glycosides from Stevia

    ▼M96

    E 960c

    Enzymatically produced steviol glycosides

    ▼M105

    E 960d

    Glucosylated steviol glycosides

    ▼M2

    E 961

    Neotame

    E 962

    Salt of aspartame-acesulfame

    ▼M14

    E 964

    Polyglycitol syrup

    ▼M2

    E 965

    Maltitols

    E 966

    Lactitol

    E 967

    Xylitol

    E 968

    Erythritol

    ▼M39

    E 969

    Advantame

    ▼M2

    3.    Additives other than colours and sweeteners



    E-number

    Name

    E 170

    Calcium carbonate

    ▼M25

    E 172

    Iron oxides and hydroxides

    ▼M2

    E 200

    Sorbic acid

    E 202

    Potassium sorbate

    ▼M76 —————

    ▼M2

    E 210

    Benzoic acid (1)

    E 211

    Sodium benzoate (1)

    E 212

    Potassium benzoate (1)

    E 213

    Calcium benzoate (1)

    E 214

    Ethyl-p-hydroxybenzoate

    E 215

    Sodium ethyl p-hydroxybenzoate

    E 218

    Methyl p-hydroxybenzoate

    E 219

    Sodium methyl p-hydroxybenzoate

    E 220

    Sulphur dioxide

    E 221

    Sodium sulphite

    E 222

    Sodium hydrogen sulphite

    E 223

    Sodium metabisulphite

    E 224

    Potassium metabisulphite

    E 226

    Calcium sulphite

    E 227

    Calcium hydrogen sulphite

    E 228

    Potassium hydrogen sulphite

    E 234

    Nisin

    E 235

    Natamycin

    E 239

    Hexamethylene tetramine

    E 242

    Dimethyl dicarbonate

    ▼M41

    E 243

    Ethyl lauroyl arginate

    ▼M101

    E 246

    Glycolipids

    ▼M2

    E 249

    Potassium nitrite

    E 250

    Sodium nitrite

    E 251

    Sodium nitrate

    E 252

    Potassium nitrate

    E 260

    Acetic acid

    ▼M20

    E 261

    Potassium acetates (4)

    ▼M2

    E 262

    Sodium acetates

    E 263

    Calcium acetate

    ▼M108

    E 267

    Buffered vinegar

    ▼M2

    E 270

    Lactic acid

    E 280

    Propionic acid

    E 281

    Sodium propionate

    E 282

    Calcium propionate

    E 283

    Potassium propionate

    E 284

    Boric acid

    E 285

    Sodium tetraborate (borax)

    E 290

    Carbon dioxide

    E 296

    Malic acid

    E 297

    Fumaric acid

    E 300

    Ascorbic acid

    E 301

    Sodium ascorbate

    E 302

    Calcium ascorbate

    E 304

    Fatty acid esters of ascorbic acid

    E 306

    Tocopherol-rich extract

    E 307

    Alpha-tocopherol

    E 308

    Gamma-tocopherol

    E 309

    Delta-tocopherol

    E 310

    Propyl gallate

    ▼M82 —————

    ▼M2

    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

    ▼M100

    E 322a

    Oat lecithin

    ▼M2

    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

    ▼M111

    E 345(i)

    Trimagnesium dicitrate

    ▼M2

    E 350

    Sodium malates

    E 351

    Potassium malate

    E 352

    Calcium malates

    E 353

    Metatartaric acid

    E 354

    Calcium tartrate

    E 355

    Adipic acid

    E 356

    Sodium adipate

    E 357

    Potassium adipate

    E 363

    Succinic acid

    E 380

    Triammonium citrate

    E 385

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

    E 392

    Extracts of rosemary

    E 400

    Alginic acid

    E 401

    Sodium alginate

    E 402

    Potassium alginate

    E 403

    Ammonium alginate

    E 404

    Calcium alginate

    E 405

    Propane-1, 2-diol alginate

    E 406

    Agar

    E 407a

    Processed euchema seaweed

    E 407

    Carrageenan

    E 410

    Locust bean gum

    E 412

    Guar gum

    E 413

    Tragacanth

    E 414

    Gum arabic (acacia gum)

    E 415

    Xanthan gum

    E 416

    Karaya gum

    E 417

    Tara gum

    E 418

    Gellan gum

    E 422

    Glycerol

    ▼M30

    E 423

    Octenyl succinic acid modified gum arabic

    ▼M2

    E 425

    Konjac

    E 426

    Soybean hemicellulose

    E 427

    Cassia gum

    E 431

    Polyoxyethylene (40) stearate

    E 432

    Polyoxyethylene sorbitan monolaurate (polysorbate 20)

    E 433

    Polyoxyethylene sorbitan monooleate (polysorbate 80)

    E 434

    Polyoxyethylene sorbitan monopalmitate (polysorbate 40)

    E 435

    Polyoxyethylene sorbitan monostearate (polysorbate 60)

    E 436

    Polyoxyethylene sorbitan tristearate (polysorbate 65)

    E 440

    Pectins

    E 442

    Ammonium phosphatides

    E 444

    Sucrose acetate isobutyrate

    E 445

    Glycerol esters of wood rosins

    E 450

    Diphosphates

    E 451

    Triphosphates

    E 452

    Polyphosphates

    ▼M73

    E 456

    Potassium polyaspartate

    ▼M2

    E 459

    Beta-cyclodextrin

    E 460

    Cellulose

    E 461

    Methyl cellulose

    E 462

    Ethyl cellulose

    E 463

    Hydroxypropyl cellulose

    ▼M80

    E 463a

    Low-substituted hydroxypropyl cellulose (L-HPC)

    ▼M2

    E 464

    Hydroxypropyl methyl cellulose

    E 465

    Ethyl methyl cellulose

    ▼M35

    E 466

    Sodium carboxy methyl cellulose, Cellulose gum

    ▼M2

    E 468

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

    E 469

    Enzymatically hydrolysed carboxy methyl cellulose, Enzymatically hydrolysed cellulose gum

    E 470a

    Sodium, potassium and calcium salts of fatty acids

    E 470b

    Magnesium salts of fatty acids

    E 471

    Mono-and diglycerides of fatty acids

    E 472a

    Acetic acid esters of mono- and diglycerides of fatty acids

    E 472b

    Lactic acid esters of mono- and diglycerides of fatty acids

    E 472c

    Citric acid esters of mono- and diglycerides of fatty acids

    E 472d

    Tartaric acid esters of mono- and diglycerides of fatty acids

    E 472e

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

    E 472f

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

    E 473

    Sucrose esters of fatty acids

    E 474

    Sucroglycerides

    E 475

    Polyglycerol esters of fatty acids

    E 476

    Polyglycerol polyricinoleate

    E 477

    Propane-1,2-diol esters of fatty acids

    E 479b

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

    E 481

    Sodium stearoyl-2-lactylate

    E 482

    Calcium stearoyl-2-lactylate

    ▼M109 —————

    ▼M2

    E 491

    Sorbitan monostearate

    E 492

    Sorbitan tristearate

    E 493

    Sorbitan monolaurate

    E 494

    Sorbitan monooleate

    E 495

    Sorbitan monopalmitate

    ▼M28

    E 499

    Stigmasterol-rich plant sterols

    ▼M2

    E 500

    Sodium carbonates

    E 501

    Potassium carbonates

    E 503

    Ammonium carbonates

    E 504

    Magnesium carbonates

    E 507

    Hydrochloric acid

    E 508

    Potassium chloride

    E 509

    Calcium chloride

    E 511

    Magnesium chloride

    E 512

    Stannous chloride

    E 513

    Sulphuric acid

    E 514

    Sodium sulphates

    E 515

    Potassium sulphates

    E 516

    Calcium sulphate

    E 517

    Ammonium sulphate

    E 520

    Aluminium sulphate

    E 521

    Aluminium sodium sulphate

    E 522

    Aluminium potassium sulphate

    E 523

    Aluminium ammonium sulphate

    E 524

    Sodium hydroxide

    E 525

    Potassium hydroxide

    E 526

    Calcium hydroxide

    E 527

    Ammonium hydroxide

    E 528

    Magnesium hydroxide

    E 529

    Calcium oxide

    E 530

    Magnesium oxide

    ▼M57

    E 534

    Iron tartrate

    ▼M2

    E 535

    Sodium ferrocyanide

    E 536

    Potassium ferrocyanide

    E 538

    Calcium ferrocyanide

    E 541

    Sodium aluminium phosphate acidic

    E 551

    Silicon dioxide

    E 552

    Calcium silicate

    E 553a

    Magnesium silicate

    E 553b

    Talc

    E 554

    Sodium aluminium silicate

    E 555

    Potassium aluminium silicate

    ▼M7

    E 556

    Calcium aluminium silicate (2)

    E 558

    Bentonite (3)

    E 559

    Aluminium silicate (Kaolin) (2)

    ▼M2

    E 570

    Fatty acids

    E 574

    Gluconic acid

    E 575

    Glucono-delta-lactone

    E 576

    Sodium gluconate

    E 577

    Potassium gluconate

    E 578

    Calcium gluconate

    E 579

    Ferrous gluconate

    E 585

    Ferrous lactate

    E 586

    4-Hexylresorcinol

    E 620

    Glutamic acid

    E 621

    Monosodium glutamate

    E 622

    Monopotassium glutamate

    E 623

    Calcium diglutamate

    E 624

    Monoammonium glutamate

    E 625

    Magnesium diglutamate

    E 626

    Guanylic acid

    E 627

    Disodium guanylate

    E 628

    Dipotassium guanylate

    E 629

    Calcium guanylate

    E 630

    Inosinic acid

    E 631

    Disodium inosinate

    E 632

    Dipotassium inosinate

    E 633

    Calcium inosinate

    E 634

    Calcium 5′-ribonucleotides

    E 635

    Disodium 5′-ribonucleotides

    E 640

    Glycine and its sodium salt

    ▼M54

    E 641

    L-leucine

    ▼M2

    E 650

    Zinc acetate

    E 900

    Dimethyl polysiloxane

    E 901

    Beeswax, white and yellow

    E 902

    Candelilla wax

    E 903

    Carnauba wax

    E 904

    Shellac

    E 905

    Microcrystalline wax

    E 907

    Hydrogenated poly-1-decene

    ▼M45 —————

    ▼M2

    E 914

    Oxidised polyethylene wax

    E 920

    L-cysteine

    E 927b

    Carbamide

    E 938

    Argon

    E 939

    Helium

    E 941

    Nitrogen

    E 942

    Nitrous oxide

    E 943a

    Butane

    E 943b

    Isobutane

    E 944

    Propane

    E 948

    Oxygen

    E 949

    Hydrogen

    E 999

    Quillaia extract

    E 1103

    Invertase

    E 1105

    Lysozyme

    E 1200

    Polydextrose

    E 1201

    Polyvinylpyrrolidone

    E 1202

    Polyvinylpolypyrrolidone

    E 1203

    Polyvinyl alcohol (PVA)

    E 1204

    Pullulan

    E 1205

    Basic methacrylate copolymer

    ▼M29

    E 1206

    Neutral methacrylate copolymer

    E 1207

    Anionic methacrylate copolymer

    ▼M37

    E 1208

    Polyvinylpyrrolidone-vinyl acetate copolymer

    ▼M43

    E 1209

    Polyvinyl alcohol-polyethylene glycol-graft-co-polymer

    ▼M104

    E 1210

    Carbomer

    ▼M2

    E 1404

    Oxidised starch

    E 1410

    Monostarch phosphate

    E 1412

    Distarch phosphate

    E 1413

    Phosphated distarch phosphate

    E 1414

    Acetylated distarch phosphate

    E 1420

    Acetylated starch

    E 1422

    Acetylated distarch adipate

    E 1440

    Hydroxy propyl starch

    E 1442

    Hydroxy propyl distarch phosphate

    E 1450

    Starch sodium octenyl succinate

    E 1451

    Acetylated oxidised starch

    E 1452

    Starch aluminium octenyl succinate

    E 1505

    Triethyl citrate

    E 1517

    Glyceryl diacetate (diacetin)

    E 1518

    Glyceryl triacetate (triacetin)

    E 1519

    Benzyl alcohol

    E 1520

    Propane-1, 2-diol (propylene glycol)

    E 1521

    Polyethylene glycol

    (1)   

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

    ►M7  (2)   

    authorised until 31 January 2014.

    (3)   

    authorised until 31 May 2013.

     ◄
    ►M20  (4)   

    Period of application: From 6 February 2013.

     ◄

    PART C

    DEFINITIONS OF GROUPS OF ADDITIVES

    (1)    Group I



    E-number

    Name

    Specific maximum level

    E 170

    Calcium carbonate

    quantum satis

    E 260

    Acetic acid

    quantum satis

    ▼M20

    E 261

    Potassium acetates (4)

    quantum satis

    ▼M2

    E 262

    Sodium acetates

    quantum satis

    E 263

    Calcium acetate

    quantum satis

    ▼M108

    E 267

    Buffered vinegar

    quantum satis

    ▼M2

    E 270

    Lactic acid

    quantum satis

    E 290

    Carbon dioxide

    quantum satis

    E 296

    Malic acid

    quantum satis

    E 300

    Ascorbic acid

    quantum satis

    E 301

    Sodium ascorbate

    quantum satis

    E 302

    Calcium ascorbate

    quantum satis

    E 304

    Fatty acid esters of ascorbic acid

    quantum satis

    E 306

    Tocopherol-rich extract

    quantum satis

    E 307

    Alpha-tocopherol

    quantum satis

    E 308

    Gamma-tocopherol

    quantum satis

    E 309

    Delta-tocopherol

    quantum satis

    E 322

    Lecithins

    quantum satis

    E 325

    Sodium lactate

    quantum satis

    E 326

    Potassium lactate

    quantum satis

    E 327

    Calcium lactate

    quantum satis

    E 330

    Citric acid

    quantum satis

    E 331

    Sodium citrates

    quantum satis

    E 332

    Potassium citrates

    quantum satis

    E 333

    Calcium citrates

    quantum satis

    E 334

    Tartaric acid (L(+)-)

    quantum satis

    E 335

    Sodium tartrates

    quantum satis

    E 336

    Potassium tartrates

    quantum satis

    E 337

    Sodium potassium tartrate

    quantum satis

    E 350

    Sodium malates

    quantum satis

    E 351

    Potassium malate

    quantum satis

    E 352

    Calcium malates

    quantum satis

    E 354

    Calcium tartrate

    quantum satis

    E 380

    Triammonium citrate

    quantum satis

    E 400

    Alginic acid

    quantum satis (1)

    E 401

    Sodium alginate

    quantum satis (1)

    E 402

    Potassium alginate

    quantum satis (1)

    E 403

    Ammonium alginate

    quantum satis (1)

    E 404

    Calcium alginate

    quantum satis (1)

    E 406

    Agar

    quantum satis (1)

    E 407

    Carrageenan

    quantum satis (1)

    E 407a

    Processed euchema seaweed

    quantum satis (1)

    E 410

    Locust bean gum

    quantum satis (1) (2)

    E 412

    Guar gum

    quantum satis (1) (2)

    E 413

    Tragacanth

    quantum satis (1)

    E 414

    Gum arabic (Acacia gum)

    quantum satis (1)

    E 415

    Xanthan gum

    quantum satis (1) (2)

    E 417

    Tara gum

    quantum satis (1) (2)

    E 418

    Gellan gum

    quantum satis (1)

    E 422

    Glycerol

    quantum satis

    ▼M53

    E 425

    Konjac

    (i)  Konjac gum

    (ii)  Konjac glucomannane

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

    ▼M89

    E 426

    Soybean hemicellulose

    quantum satis

    ▼M2

    E 440

    Pectins

    quantum satis (1)

    E 460

    Cellulose

    quantum satis

    E 461

    Methyl cellulose

    quantum satis

    E 462

    Ethyl cellulose

    quantum satis

    E 463

    Hydroxypropyl cellulose

    quantum satis

    E 464

    Hydroxypropyl methyl cellulose

    quantum satis

    E 465

    Ethyl methyl cellulose

    quantum satis

    ▼M35

    E 466

    Sodium carboxy methyl cellulose, Cellulose gum

    quantum satis

    ▼M2

    E 469

    Enzymatically hydrolysed carboxy methyl cellulose

    quantum satis

    E 470a

    Sodium, potassium and calcium salts of fatty acids

    quantum satis

    E 470b

    Magnesium salts of fatty acids

    quantum satis

    E 471

    Mono- and diglycerides of fatty acids

    quantum satis

    E 472a

    Acetic acid esters of mono- and diglycerides of fatty acids

    quantum satis

    E 472b

    Lactic acid esters of mono- and diglycerides of fatty acids

    quantum satis

    E 472c

    Citric acid esters of mono- and diglycerides of fatty acids

    quantum satis

    E 472d

    Tartaric acid esters of mono- and diglycerides of fatty acids

    quantum satis

    E 472e

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

    quantum satis

    E 472f

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

    quantum satis

    E 500

    Sodium carbonates

    quantum satis

    E 501

    Potassium carbonates

    quantum satis

    E 503

    Ammonium carbonates

    quantum satis

    E 504

    Magnesium carbonates

    quantum satis

    E 507

    Hydrochloric acid

    quantum satis

    E 508

    Potassium chloride

    quantum satis

    E 509

    Calcium chloride

    quantum satis

    E 511

    Magnesium chloride

    quantum satis

    E 513

    Sulphuric acid

    quantum satis

    E 514

    Sodium sulphates

    quantum satis

    E 515

    Potassium sulphates

    quantum satis

    E 516

    Calcium sulphate

    quantum satis

    E 524

    Sodium hydroxide

    quantum satis

    E 525

    Potassium hydroxide

    quantum satis

    E 526

    Calcium hydroxide

    quantum satis

    E 527

    Ammonium hydroxide

    quantum satis

    E 528

    Magnesium hydroxide

    quantum satis

    E 529

    Calcium oxide

    quantum satis

    E 530

    Magnesium oxide

    quantum satis

    E 570

    Fatty acids

    quantum satis

    E 574

    Gluconic acid

    quantum satis

    E 575

    glucono-delta-lactone

    quantum satis

    E 576

    Sodium gluconate

    quantum satis

    E 577

    Potassium gluconate

    quantum satis

    E 578

    Calcium gluconate

    quantum satis

    E 640

    Glycine and its sodium salt

    quantum satis

    E 920

    L-cysteine

    quantum satis

    E 938

    Argon

    quantum satis

    E 939

    Helium

    quantum satis

    E 941

    Nitrogen

    quantum satis

    E 942

    Nitrous oxide

    quantum satis

    E 948

    Oxygen

    quantum satis

    E 949

    Hydrogen

    quantum satis

    E 1103

    Invertase

    quantum satis

    E 1200

    Polydextrose

    quantum satis

    E 1404

    Oxidised starch

    quantum satis

    E 1410

    Monostarch phosphate

    quantum satis

    E 1412

    Distarch phosphate

    quantum satis

    E 1413

    Phosphated distarch phosphate

    quantum satis

    E 1414

    Acetylated distarch phosphate

    quantum satis

    E 1420

    Acetylated starch

    quantum satis

    E 1422

    Acetylated distarch adipate

    quantum satis

    E 1440

    Hydroxy propyl starch

    quantum satis

    E 1442

    Hydroxy propyl distarch phosphate

    quantum satis

    E 1450

    Starch sodium octenyl succinate

    quantum satis

    E 1451

    Acetylated oxidised starch

    quantum satis

    E 620

    Glutamic acid

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

    E 621

    Monosodium glutamate

    E 622

    Monopotassium glutamate

    E 623

    Calcium diglutamate

    E 624

    Monoammonium glutamate

    E 625

    Magnesium diglutamate

    E 626

    Guanylic acid

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

    E 627

    Disodium guanylate

    E 628

    Dipotassium guanylate

    E 629

    Calcium guanylate

    E 630

    Inosinic acid

    E 631

    Disodium inosinate

    E 632

    Dipotassium inosinate

    E 633

    Calcium inosinate

    E 634

    Calcium 5′-ribonucleotides

    E 635

    Disodium 5′-ribonucleotides

    E 420

    Sorbitols

    Quantum satis (for purpose other than sweetening)

    E 421

    Mannitol

    E 953

    Isomalt

    E 965

    Maltitols

    E 966

    Lactitol

    E 967

    Xylitol

    E 968

    Erythritol

    (1)   

    May not be used in jelly mini-cups.

    (2)   

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

    (3)   

    May not be used in jelly confectionery.

    ►M20  (4)   

    Period of application: From 6 February 2013.

     ◄

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



    E-number

    Name

    E 101

    Riboflavins

    E 140

    Chlorophylls, Chlorophyllins

    E 141

    Copper complexes of chlorophylls and chlorophyllins

    E 150a

    Plain caramel

    E 150b

    Caustic sulphite caramel

    E 150c

    Ammonia caramel

    E 150d

    Sulphite ammonia caramel

    E 153

    Vegetable carbon

    E 160a

    Carotenes

    E 160c

    Paprika extract, capsanthin, capsorubin

    E 162

    Beetroot Red, betanin

    E 163

    Anthocyanins

    E 170

    calcium carbonate

    ▼M98 —————

    ▼M2

    E 172

    Iron oxides and hydroxides

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



    E-number

    Name

    E 100

    Curcumin

    E 102

    Tartrazine

    ▼M6 —————

    ▼M81

    E 120

    Carminic acid, Carmine

    ▼M2

    E 122

    Azorubine, Carmoisine

    ▼M6 —————

    ▼M2

    E 129

    Allura red AC

    E 131

    Patent Blue V

    E 132

    Indigotine, Indigo carmine

    E 133

    Brilliant Blue FCF

    E 142

    Green S

    ▼M35

    E 151

    Brilliant Black PN

    ▼M2

    E 155

    Brown HT

    E 160e

    Beta-apo-8′-carotenal (C 30)

    E 161b

    Lutein

    (4)    Group IV: Polyols



    E-number

    Name

    E 420

    Sorbitols

    E 421

    Mannitol

    E 953

    Isomalt

    E 965

    Maltitols

    E 966

    Lactitol

    E 967

    Xylitol

    E 968

    Erythritol

    (5)    Other additives that may be regulated combined

    ▼M76



    (a)  E 200 – 202: Sorbic acid – potassium sorbate (SA)

    E-number

    Name

    E 200

    Sorbic acid

    E 202

    Potassium sorbate

    ▼M2



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

    E-number

    Name

    E 210

    Benzoic acid

    E 211

    Sodium benzoate

    E 212

    Potassium benzoate

    E 213

    Calcium benzoate



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

    E-number

    Name

    E 200

    Sorbic acid

    E 202

    Potassium sorbate

    ▼M76 —————

    ▼M2

    E 210

    Benzoic acid

    E 211

    Sodium benzoate

    E 212

    Potassium benzoate

    E 213

    Calcium benzoate



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

    E-number

    Name

    E 200

    Sorbic acid

    E 202

    Potassium sorbate

    ▼M76 —————

    ▼M2

    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

    ▼M76



    (e)  E 200 – 202; 214 – 219: Sorbic acid – potassium sorbate; p-hydroxybenzoates (SA + PHB)

    E-number

    Name

    E 200

    Sorbic acid

    E 202

    Potassium sorbate

    E 214

    Ethyl-p-hydroxybenzoate

    E 215

    Sodium ethyl p-hydroxybenzoate

    E 218

    Methyl p-hydroxybenzoate

    E 219

    Sodium methyl p-hydroxybenzoate

    ▼M2



    (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

    ▼M82



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

    E-number

    Name

    E 310

    Propyl gallate

    E 319

    Tertiary-butyl hydroquinone (TBHQ)

    E 320

    Butylated hydroxyanisole (BHA)

    ▼M2



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

    ▼M38

    ▼M2

    E-number

    Name

    E 338

    Phosphoric acid

    E 339

    Sodium phosphates

    E 340

    Potassium phosphates

    E 341

    Calcium phosphates

    E 343

    Magnesium phosphates

    E 450

    Diphosphates (1)

    E451

    Triphosphates

    E 452

    Polyphosphates

    (1)   

    E 450 (ix) is not included



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

    E-number

    Name

    E 355

    Adipic acid

    E 356

    Sodium adipate

    E 357

    Potassium adipate



    (n)  E 432–436: Polysorbates

    E-number

    Name

    E 432

    Polyoxyethylene sorbitan monolaurate (polysorbate 20)

    E 433

    Polyoxyethylene sorbitan monooleate (polysorbate 80)

    E 434

    Polyoxyethylene sorbitan monopalmitate (polysorbate 40)

    E 435

    Polyoxyethylene sorbitan monostearate (polysorbate 60)

    E 436

    Polyoxyethylene sorbitan tristearate (polysorbate 65)



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

    E-number

    Name

    E 473

    Sucrose esters of fatty acids

    E 474

    Sucroglycerides



    (p)  E 481–482: Stearoyl-2-lactylates

    E-number

    Name

    E 481

    Sodium stearoyl-2-lactylate

    E 482

    Calcium stearoyl-2-lactylate



    (q)  E 491–495: Sorbitan esters

    E-number

    Name

    E 491

    Sorbitan monostearate

    E 492

    Sorbitan tristearate

    E 493

    Sorbitan monolaurate

    E 494

    Sorbitan monooleate

    E 495

    Sorbitan monopalmitate



    (r)  E 520–523: Aluminium sulphates

    E-number

    Name

    E 520

    Aluminium sulphate

    E 521

    Aluminium sodium sulphate

    E 522

    Aluminium potassium sulphate

    E 523

    Aluminium ammonium sulphate

    ▼M7

    (s.1.) 

    E 551 – 559: Silicon dioxide – silicates ( 7 )



    E-number

    Name

    E 551

    Silicon dioxide

    E 552

    Calcium silicate

    E 553a

    Magnesium silicate

    E 553b

    Talc

    E 554

    Sodium aluminium silicate

    E 555

    Potassium aluminium silicate

    E 556

    Calcium aluminium silicate

    E 559

    Aluminium silicate (Kaolin)

    (s.2.) 

    E 551 – 553: Silicon dioxide – silicates ( 8 )



    E-number

    Name

    E 551

    Silicon dioxide

    E 552

    Calcium silicate

    E 553a

    Magnesium silicate

    E 553b

    Talc

    ▼M2



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

    E-number

    Name

    E 620

    Glutamic acid

    E 621

    Monosodium glutamate

    E 622

    Monopotassium glutamate

    E 623

    Calcium diglutamate

    E 624

    Monoammonium glutamate

    E 625

    Magnesium diglutamate



    (u)  E 626–635: Ribonucleotides

    E-number

    Name

    E 626

    Guanylic acid

    E 627

    Disodium guanylate

    E 628

    Dipotassium guanylate

    E 629

    Calcium guanylate

    E 630

    Inosinic acid

    E 631

    Disodium inosinate

    E 632

    Dipotassium inosinate

    E 633

    Calcium inosinate

    E 634

    Calcium 5′-ribonucleotides

    E 635

    Disodium 5′-ribonucleotides

    ▼M105



    (v)  E 960a – 960d: Steviol glycosides

    E-number

    Name

    E 960a

    Steviol glycosides from Stevia

    E 960c

    Enzymatically produced steviol glycosides

    E 960d

    Glucosylated steviol glycosides

    ▼M2

    PART D

    FOOD CATEGORIES



    Number

    Name

    0.

    All categories of foods

    01.

    Dairy products and analogues

    01.1

    Unflavoured pasteurised and sterilised (including UHT) milk

    01.2

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

    01.3

    Unflavoured fermented milk products, heat-treated after fermentation

    01.4

    Flavoured fermented milk products including heat-treated products

    01.5

    Dehydrated milk as defined by Directive 2001/114/EC

    01.6

    Cream and cream powder

    01.6.1

    Unflavoured pasteurised cream (excluding reduced fat creams)

    01.6.2

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

    01.6.3

    Other creams

    01.7

    Cheese and cheese products

    01.7.1

    Unripened cheese excluding products falling in category 16

    01.7.2

    Ripened cheese

    01.7.3

    Edible cheese rind

    01.7.4

    Whey cheese

    01.7.5

    Processed cheese

    01.7.6

    Cheese products (excluding products falling in category 16)

    01.8

    Dairy analogues, including beverage whiteners

    ▼M65

    01.9

    Edible caseinates

    ▼M2

    02.

    Fats and oils and fat and oil emulsions

    02.1

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

    02.2

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

    02.2.1

    Butter and concentrated butter and butter oil and anhydrous milkfat

    02.2.2

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

    02.3

    Vegetable oil pan spray

    03.

    Edible ices

    04.

    Fruit and vegetables

    04.1

    Unprocessed fruit and vegetables

    04.1.1

    Entire fresh fruit and vegetables

    04.1.2

    Peeled, cut and shredded fruit and vegetables

    04.1.3

    Frozen fruit and vegetables

    04.2

    Processed fruit and vegetables

    04.2.1

    Dried fruit and vegetables

    04.2.2

    Fruit and vegetables in vinegar, oil, or brine

    04.2.3

    Canned or bottled fruit and vegetables

    04.2.4

    Fruit and vegetable preparations, excluding products covered by 5.4

    04.2.4.1

    Fruit and vegetable preparations excluding compote

    04.2.4.2

    Compote, excluding products covered by category 16

    04.2.5

    Jam, jellies and marmalades and similar products

    04.2.5.1

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

    04.2.5.2

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

    04.2.5.3

    Other similar fruit or vegetable spreads

    04.2.5.4

    Nut butters and nut spreads

    04.2.6

    Processed potato products

    05.

    Confectionery

    05.1

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

    05.2

    Other confectionery including breath refreshening microsweets

    05.3

    Chewing gum

    05.4

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

    06.

    Cereals and cereal products

    06.1

    Whole, broken, or flaked grain

    06.2

    Flours and other milled products and starches

    06.2.1

    Flours

    06.2.2

    Starches

    06.3

    Breakfast cereals

    06.4

    Pasta

    06.4.1

    Fresh pasta

    06.4.2

    Dry pasta

    06.4.3

    Fresh pre-cooked pasta

    06.4.4

    Potato gnocchi

    06.4.5

    Fillings of stuffed pasta (ravioli and similar)

    06.5

    Noodles

    06.6

    Batters

    06.7

    Pre-cooked or processed cereals

    07.

    Bakery wares

    07.1

    Bread and rolls

    07.1.1

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

    07.1.2

    Pain courant français; Friss búzakenyér, fehér és félbarna kenyerek

    07.2

    Fine bakery wares

    ▼M42

    08.

    Meat

    08.1

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

    08.2

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

    08.3

    Meat products

    08.3.1

    Non-heat-treated meat products

    08.3.2

    Heat-treated meat products

    08.3.3

    Casings and coatings and decorations for meat

    ▼M110

    08.3.4

    Traditional and traditionally cured meat products with specific provisions concerning nitrites and nitrates

    ▼M42

    08.3.4.1

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

    08.3.4.2

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

    ▼M110

    08.3.4.3

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

    ▼M2

    09.

    Fish and fisheries products

    09.1

    Unprocessed fish and fisheries products

    09.1.1

    Unprocessed fish

    09.1.2

    Unprocessed molluscs and crustaceans

    09.2

    Processed fish and fishery products including mollusks and crustaceans

    09.3

    Fish roe

    10.

    Eggs and egg products

    10.1

    Unprocessed eggs

    10.2

    Processed eggs and egg products

    11.

    Sugars, syrups, honey and table-top sweeteners

    11.1

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

    11.2

    Other sugars and syrups

    11.3

    Honey as defined in Directive 2001/110/EC

    11.4

    Table-top sweeteners

    11.4.1

    Table-top sweeteners in liquid form

    11.4.2

    Table-top sweeteners in powder form

    11.4.3

    Table-top sweeteners in tablets

    12.

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

    12.1

    Salt and salt substitutes

    12.1.1

    Salt

    12.1.2

    Salt substitutes

    12.2

    Herbs, spices, seasonings

    12.2.1

    Herbs and spices

    12.2.2

    Seasonings and condiments

    ▼M60

    12.3

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

    ▼M2

    12.4

    Mustard

    12.5

    Soups and broths

    12.6

    Sauces

    12.7

    Salads and savoury based sandwich spreads

    12.8

    Yeast and yeast products

    12.9

    Protein products, excluding products covered in category 1.8

    13.

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

    13.1

    Foods for infants and young children

    13.1.1

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

    13.1.2

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

    13.1.3

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

    13.1.4

    Other foods for young children

    13.1.5

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

    13.1.5.1

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

    13.1.5.2

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

    13.2

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

    13.3

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

    13.4

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

    14.

    Beverages

    14.1

    Non-alcoholic beverages

    14.1.1

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

    14.1.2

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

    14.1.3

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

    14.1.4

    Flavoured drinks

    14.1.5

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

    14.1.5.1

    Coffee, coffee extracts

    14.1.5.2

    Other

    14.2

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

    14.2.1

    Beer and malt beverages

    ▼M112

    14.2.2

    Wine and other products defined in Part II of Annex VII to Regulation (EU) No 1308/2013

    ▼M2

    14.2.3

    Cider and perry

    14.2.4

    Fruit wine and made wine

    14.2.5

    Mead

    ▼M112

    14.2.6

    Spirit drinks as defined in Regulation (EU) 2019/787

    14.2.7

    Aromatised wine products as defined by Regulation (EU) No 251/2014

    14.2.8

    Other alcoholic beverages including mixtures of alcoholic beverages with non-alcoholic beverages and other alcoholic beverages based on distilled alcohol with alcoholic strength by volume less than 15 %

    ▼M2

    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

    ▼M83

    17.

    Food supplements as defined in Directive 2002/46/EC

    17.1

    Food supplements supplied in a solid form, excluding food supplements for infants and young children

    17.2

    Food supplements supplied in a liquid form, excluding food supplements for infants and young children

    ▼M2

    18.

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

    (1)   

    OJ L 401, 30.12.2006, p. 1.

    (2)   

    OJ L 339, 6.12.2006, p. 16.

    (3)   

    OJ L 91, 7.4.1999, p. 29.

    (4)   

    OJ L 16, 21.1.2009, p. 3.

    PART E

    AUTHORISED FOOD ADDITIVES AND CONDITIONS OF USE IN FOOD CATEGORIES



    Category number

    E-number

    Name

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

    Footnotes

    Restrictions/exceptions

    ▼M61

    0

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

    E 290

    Carbon dioxide

    quantum satis

     

    may be used in foods for infants and young children

    E 938

    Argon

    quantum satis

     

    may be used in foods for infants and young children

    E 939

    Helium

    quantum satis

     

    may be used in foods for infants and young children

    E 941

    Nitrogen

    quantum satis

     

    may be used in foods for infants and young children

    E 942

    Nitrous oxide

    quantum satis

     

    may be used in foods for infants and young children

    E 948

    Oxygen

    quantum satis

     

    may be used in foods for infants and young children

    E 949

    Hydrogen

    quantum satis

     

    may be used in foods for infants and young children

    E 338-452

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

    10 000

    (1) (4) (57)

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

    ▼M7

    E 551-559

    Silicon dioxide – silicates

    10 000

    (1) (57)

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

    Period of application:

    until 31 January 2014

    ▼M61

    E 551-553

    Silicon dioxide – silicates

    10 000

    (1) (57)

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

    E 459

    Beta-cyclodextrin

    quantum satis

     

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

    ▼M7

    E 551-559

    Silicon dioxide – silicates

    quantum satis

    (1)

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

    Period of application:

    until 31 January 2014

    ▼M61

    E 551-553

    Silicon dioxide – silicates

    quantum satis

    (1)

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

    ▼M2

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

    (4):  The maximum level is expressed as P2O5

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

    01

    Dairy products and analogues

    01.1

    Unflavoured pasteurised and sterilised (including UHT) milk

    E 331

    Sodium citrates

    4 000

     

    only UHT goat milk

    E 338-452

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

    1 000

    (1) (4)

    only sterilised and UHT milk

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

    (4):  The maximum level is expressed as P2O5

    01.2

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

    01.3

    Unflavoured fermented milk products, heat-treated after fermentation

    Group I

    Additives

     

     

     

    ▼M76

    E 200 – 202

    Sorbic acid – potassium sorbate

    1 000

    (1) (2)

    only curdled milk

    ▼M2

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

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

    01.4

    Flavoured fermented milk products including heat-treated products

    Group I

    Additives

     

     

     

    ▼M7

    Group II

    Colours at quantum satis

    quantum satis

     

    Period of application:

    until 31 July 2014

    Group II

    Colours at quantum satis

    quantum satis

    (74)

    Period of application:

    from 1 August 2014

    Group III

    Colours with combined maximum limit

    150

     

    Period of application:

    until 31 July 2014

    Group III

    Colours with combined maximum limit

    150

    (74)

    Period of application:

    from 1 August 2014

    ▼M2

    Group IV

    Polyols

    quantum satis

     

    only energy-reduced products or with no added sugar

    ▼M6

    E 104

    Quinoline Yellow

    10

    (61)

     

    E 110

    Sunset Yellow FCF/Orange Yellow S

    5

    (61)

     

    E 124

    Ponceau 4R, Cochineal Red A

    5

    (61)

     

    ▼M93

    E 160b(i)

    Annatto bixin

    15

    (94)

     

    E 160b(ii)

    Annatto norbixin

    4

    (94)

     

    ▼M2

    E 160d

    Lycopene

    30

     

     

    ▼M76

    E 200-213

    Sorbic acid – potassium sorbate; Benzoic acid – benzoates

    300

    (1) (2)

    only non-heat-treated dairy based desserts

    ▼M2

    E 297

    Fumaric acid

    4 000

     

    only fruit-flavoured desserts

    E 338-452

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

    3 000

    (1) (4)

     

    E 355-357

    Adipic acid — adipates

    1 000

     

    only fruit-flavoured desserts

    E 363

    Succinic acid

    6 000

     

     

    E 416

    Karaya gum

    6 000

     

     

    E 427

    Cassia gum

    2 500

     

     

    E 432-436

    Polysorbates

    1 000

     

     

    E 473-474

    Sucrose esters of fatty acids — sucroglycerides

    5 000

     

     

    E 475

    Polyglycerol esters of fatty acids

    2 000

     

     

    E 477

    Propane-1,2-diol esters of fatty acids

    5 000

     

     

    E 481-482

    Stearoyl-2-lactylates

    5 000

     

     

    ▼M109 —————

    ▼M2

    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

    ▼M105

    E 960a – 960d

    Steviol glycosides

    100

    (1) (60)

    only energy-reduced products or with no added sugar

    ▼M2

    E 962

    Salt of aspartame-acesulfame

    350

    (11)a (49) (50)

    only energy-reduced products or with no added sugar

    E 961

    Neotame

    32

     

    only energy-reduced products or with no added sugar

    ▼M39

    E 969

    Advantame

    10

     

    only energy-reduced products or with no added sugar

    ▼M2

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

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

    (4):  The maximum level is expressed as P2O5

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

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

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

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

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

    ▼M5

    (60):  Expressed as steviol equivalents

    ▼M6

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

    ▼M7

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

    ▼M93

    (94):  When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded.

    ▼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

     

     

    ▼M82

    E 310-320

    Propyl gallate, TBHQ and BHA

    200

    (1)

    only milk powder for vending machines

    ▼M2

    E 322

    Lecithins

    quantum satis

     

     

    E 331

    Sodium citrates

    quantum satis

     

     

    E 332

    Potassium citrates

    quantum satis

     

     

    E 338-452

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

    1 000

    (1) (4)

    only partly dehydrated milk with less than 28 % solids

    E 338-452

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

    1 500

    (1) (4)

    only partly dehydrated milk with more than 28 % solids

    E 338-452

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

    2 500

    (1) (4)

    only dried milk and dried skimmed milk

    E 392

    Extracts of rosemary

    200

    (41) (46)

    only milk powder for vending machines

    E 392

    Extracts of rosemary

    30

    (46)

    only dried milk for manufacturing of ice cream

    E 407

    Carrageenan

    quantum satis

     

     

    E 500(ii)

    Sodium hydrogen carbonate

    quantum satis

     

     

    E 501(ii)

    Potassium hydrogen carbonate

    quantum satis

     

     

    E 509

    Calcium chloride

    quantum satis

     

     

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

    (4):  The maximum level is expressed as P2O5

    (41):  Expressed on fat basis

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

    01.6

    Cream and cream powder

    01.6.1

    Unflavoured pasteurised cream (excluding reduced fat creams)

    E 401

    Sodium alginate

    quantum satis

     

     

    E 402

    Potassium alginate

    quantum satis

     

     

    E 407

    Carrageenan

    quantum satis

     

     

    ▼M35

    E 466

    Sodium carboxy methyl cellulose, Cellulose gum

    quantum satis

     

     

    ▼M2

    E 471

    Mono- and diglycerides of fatty acids

    quantum satis

     

     

    01.6.2

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

    E 406

    Agar

    quantum satis

     

     

    E 407

    Carrageenan

    quantum satis

     

     

    E 410

    Locust bean gum

    quantum satis

     

     

    E 412

    Guar gum

    quantum satis

     

     

    E 415

    Xanthan gum

    quantum satis

     

     

    E 440

    Pectins

    quantum satis

     

     

    E 460

    Cellulose

    quantum satis

     

     

    ▼M35

    E 466

    Sodium carboxy methyl cellulose, Cellulose gum

    quantum satis

     

     

    ▼M2

    E 471

    Mono- and diglycerides of fatty acids

    quantum satis

     

     

    E 1404

    Oxidised starch

    quantum satis

     

     

    E 1410

    Monostarch phosphate

    quantum satis

     

     

    E 1412

    Distarch phosphate

    quantum satis

     

     

    E 1413

    Phosphated distarch phosphate

    quantum satis

     

     

    E 1414

    Acetylated distarch phosphate

    quantum satis

     

     

    E 1420

    Acetylated starch

    quantum satis

     

     

    E 1422

    Acetylated distarch adipate

    quantum satis

     

     

    E 1440

    Hydroxy propyl starch

    quantum satis

     

     

    E 1442

    Hydroxy propyl distarch phosphate

    quantum satis

     

     

    E 1450

    Starch sodium octenyl succinate

    quantum satis

     

     

    E 1451

    Acetylated oxidised starch

    quantum satis

     

     

    01.6.3

    Other creams

    Group I

    Additives

     

     

     

    Group II

    Colours at quantum satis

    quantum satis

     

    only flavoured creams

    Group III

    Colours with combined maximum limit

    150

     

    only flavoured creams

    ▼M6

    E 104

    Quinoline Yellow

    10

    (61)

    Only flavoured creams

    E 110

    Sunset Yellow FCF/Orange Yellow S

    5

    (61)

    Only flavoured creams

    E 124

    Ponceau 4R, Cochineal Red A

    5

    (61)

    Only flavoured creams

    ▼M2

    E 234

    Nisin

    10

     

    only clotted cream

    E 338-452

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

    5 000

    (1) (4)

    only sterilised, pasteurised, UHT cream and whipped cream

    E 473-474

    Sucrose esters of fatty acids — sucroglycerides

    5 000

    (1)

    only sterilised cream and sterilised cream with reduced fat content

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

    (4):  The maximum level is expressed as P2O5

    ▼M6

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

    ▼M2

    01.7

    Cheese and cheese products

    01.7.1

    Unripened cheese excluding products falling in category 16

    ▼M23

    Group I

    Additives

     

     

    except mozzarella

    ▼M2

    Group II

    Colours at quantum satis

    quantum satis

     

    only flavoured unripened cheese

    Group III

    Colours with combined maximum limit

    150

     

    only flavoured unripened cheese

    ▼M76

    E 200-202

    Sorbic acid – potassium sorbate

    1 000

    (1) (2)

     

    ▼M2

    E 234

    Nisin

    10

     

    only mascarpone

    E 260

    Acetic acid

    quantum satis

     

    only mozzarella

    ▼M108

    E 267

    Buffered vinegar

    quantum satis

     

    only mozzarella

    ▼M2

    E 270

    Lactic acid

    quantum satis

     

    only mozzarella

    E 330

    Citric acid

    quantum satis

     

    only mozzarella

    E 338-452

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

    2 000

    (1) (4)

    except mozzarella

    E 460(ii)

    Powdered cellulose

    quantum satis

     

    only grated and sliced mozzarella

    E 575

    Glucono-delta-lactone

    quantum satis

     

    only mozzarella

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

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

    (4):  The maximum level is expressed as P2O5

    01.7.2

    Ripened cheese

    E 1105

    Lysozyme

    quantum satis

     

     

    ▼M49

    ►M81  E 120

    Carminic acid, Carmine ◄

    125

    (83)

    only red marbled cheese and red pesto cheese

    ▼M2

    E 140

    Chlorophylls, Chlorophyllins

    quantum satis

     

    only sage Derby cheese

    ▼M49

    E 141

    Copper complexes of chlorophylls and chlorophyllins

    quantum satis

     

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

    ▼M2

    E 153

    Vegetable carbon

    quantum satis

     

    only morbier cheese

    E 160a

    Carotenes

    quantum satis

     

    only ripened orange, yellow and broken-white cheese

    ▼M93

    E 160b(i)

    Annatto bixin

    15

    (94)

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

    E 160b(ii)

    Annatto norbixin

    15

    (94)

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

    E 160b(ii)

    Annatto norbixin

    50

     

    only red Leicester cheese

    E 160b(ii)

    Annatto norbixin

    35

     

    only Mimolette cheese

    ▼M49

    E 160c

    Paprika extract, capsanthin, capsorubin

    quantum satis

     

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

    ▼M2

    E 163

    Anthocyanins

    quantum satis

     

    only red marbled cheese

    E 170

    Calcium carbonate

    quantum satis

     

     

    ▼M76

    E 200-202

    Sorbic acid – potassium sorbate

    1 000

    (1) (2)

    only cheese, pre-packed, sliced and cut; layered cheese and cheese with added foods

    E 200-202

    Sorbic acid – potassium sorbate

    quantum satis

     

    only ripened products surface treatment

    ▼M2

    E 234

    Nisin

    12,5

    (29)

     

    ▼M53

    E 235

    Natamycin

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

     

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

    ▼M2

    E 239

    Hexamethylene tetramine

    25 mg/kg residual amount, expressed as formaldehyde

     

    only Provolone cheese

    ▼M110

    E 251-252

    Nitrates

    150

    (30)

    only hard, semi-hard and semi-soft cheese

    Period of application: until 9 October 2026

    E 251–252

    Nitrates

    75

    (30) (XA) (XB)

    only hard, semi-hard and semi-soft cheese

    Period of application: from 9 October 2026

    E 251–252

    Nitrates

    110

    (30) (XA) (XB)

    only traditional Swedish granular-eyed cheese from Gäsene ripened for a minimum of 11 months

    Period of application: until 9 October 2027

    E 251–252

    Nitrates

    110

    (30) (XA) (XB)

    only traditional Swedish Cheddar cheese from Kvibille ripened for a minimum of 4 months

    Period of application: until 9 October 2027

    E 251–252

    Nitrates

    110

    (30) (XA) (XB)

    only traditional Swedish granular-eyed cheese from Falköping ripened for a minimum of 12 months

    Period of application: until 9 October 2027

    ▼M2

    E 280-283

    Propionic acid — propionates

    quantum satis

     

    surface treatment only

    E 460

    Powdered cellulose

    quantum satis

     

    only sliced and grated ripened cheese

    E 500(ii)

    Sodium hydrogen carbonate

    quantum satis

     

    only sour milk cheese

    E 504

    Magnesium carbonates

    quantum satis

     

     

    E 509

    Calcium chloride

    quantum satis

     

     

    ▼M7

    E 551-559

    Silicon dioxide – silicates

    10 000

    (1)

    only sliced or grated cheese hard and semi-hard cheese

    Period of application:

    until 31 January 2014

    E 551-553

    Silicon dioxide – silicates

    10 000

    (1)

    only sliced or grated cheese hard and semi-hard cheese

    Period of application:

    from 1 February 2014

    ▼M2

    E 575

    Glucono-delta-lactone

    quantum satis

     

     

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

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

    ▼M53 —————

    ▼M2

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

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

    ▼M44

    (83):  Maximum limit for aluminium coming from aluminium lakes of ►M81  E 120 carminic acid, carmine ◄ 3,2 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013

    ▼M93

    (94):  When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded.

    ▼M110

    (XA):  The maximum amount that may be added during the manufacturing expressed as NO3 ion.

    (XB):  In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 35 mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess.

    ▼M2

    01.7.3

    Edible cheese rind

    Group II

    Colours at quantum satis

    quantum satis

     

     

    ▼M7

    Group III

    Colours with combined maximum limit

    quantum satis

     

    Period of application:

    until 31 July 2014

    Group III

    Colours with combined maximum limit

    quantum satis

    (67)

    Period of application:

    from 1 August 2014

    ▼M6

    E 104

    Quinoline Yellow

    10

    (62)

     

    ▼M2

    E 160d

    Lycopene

    30

     

     

    ▼M7

    E 180

    Litholrubine BK

    quantum satis

     

    Period of application:

    until 31 July 2014

    E 180

    Litholrubine BK

    quantum satis

    (67)

    Period of application:

    from 1 August 2014

    ▼M93

    E 160b(i)

    Annatto bixin

    20

    (94)

     

    E 160b(ii)

    Annatto norbixin

    20

    (94)

     

    ▼M6

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

    ▼M53

    (67):  Maximum limit for aluminium coming from aluminium lakes of ►M81  E 120 carminic acid, carmine ◄ and E 180 litholrubine BK 10 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of this Regulation, that limit shall apply from 1 February 2013

    ▼M93

    (94):  When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded.

    ▼M2

    01.7.4

    Whey cheese

    Group II

    Colours at quantum satis

    quantum satis

     

     

    ▼M76

    E 200-202

    Sorbic acid – potassium sorbate

    1 000

    (1) (2)

    only cheese, pre-packed, sliced; layered cheese and cheese with added foods

    ▼M110

    E 251–252

    Nitrates

    150

    (30)

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

    Period of application: until 9 October 2026

    ▼C2

    E 251–252

    Nitrates

    75

    (30) (XA) (XB)

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

    Period of application: from 9 October 2026

    ▼M2

    E 260

    Acetic acid

    quantum satis

     

     

    ▼M108

    E 267

    Buffered vinegar

    quantum satis

     

     

    ▼M2

    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

    ▼M110 </