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Document 02011R1129-20131121

    Consolidated text: Commission Regulation (EU) No 1129/2011 of 11 November 2011 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food additives (Text with EEA relevance)

    ELI: http://data.europa.eu/eli/reg/2011/1129/2013-11-21

    02011R1129 — EN — 21.11.2013 — 001.001


    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

    COMMISSION REGULATION (EU) No 1129/2011

    of 11 November 2011

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

    (Text with EEA relevance)

    (OJ L 295 12.11.2011, p. 1)

    Amended by:

     

     

    Official Journal

      No

    page

    date

     M1

    COMMISSION REGULATION (EU) No 1152/2013 of 19 November 2013

      L 311

    1

    20.11.2013




    ▼B

    COMMISSION REGULATION (EU) No 1129/2011

    of 11 November 2011

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

    (Text with EEA relevance)



    Article 1

    Amendment to Regulation (EC) No 1333/2008

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

    Article 2

    Transitional provisions

    1.  
    Annex II to Regulation (EC) No 1333/2008, as amended by this Regulation, shall apply from 1 June 2013.
    2.  

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

    (a) 

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

    (b) 

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

    (c) 

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

    3.  
    Article 2(1), (2) and (4) of Directive 94/35/EC, Article 2(1) to (6), (8), (9) and (10) of Directive 94/36/EC and Articles 2 and 4 of Directive 95/2/EC and the Annexes to those Directives shall cease to apply from 1 June 2013.
    4.  
    By derogation to paragraph 3, the entry in Annex IV to Directive 95/2/EC concerning of use of silicon dioxide (E 551) in salt substitutes shall cease to apply from the date of entry into force of this Regulation.
    5.  
    Foods that have been lawfully placed on the market before 1 June 2013, but do not comply with this regulation, may continue to be marketed until their date of minimal durability or use-by-date.

    Article 3

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

    Article 4

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

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




    ANNEX




    ‘ANNEX II

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

    PART A

    1.    Introduction

    This Union list includes:

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

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

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

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

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

    4. Aluminium lakes prepared from the listed colours are authorised.

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

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

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

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



    Table 1

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

    1

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

    2

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

    3

    Non-emulsified oils and fats of animal or vegetable origin

    4

    Butter

    5

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

    6

    Unflavoured fermented milk products, not heat-treated after fermentation

    7

    Unflavoured buttermilk (excluding sterilised buttermilk)

    8

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

    9

    Coffee (excluding flavoured instant coffee) and coffee extracts

    10

    Unflavoured leaf tea

    11

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

    12

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

    (1)   

    OJ L 10, 12.1.2002, p. 47.

    (2)   

    OJ L 164, 26.6.2009, p. 45.

    (3)   

    OJ L 10, 12.1.2002, p. 53.

    (4)   

    OJ L 124, 20.5.2009, p. 21.



    Table 2

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

    1

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

    2

    All bottled or packed waters

    3

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

    4

    Chocolate milk

    5

    Fermented milk (unflavoured)

    6

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

    7

    Buttermilk (unflavoured)

    8

    Cream and cream powder (unflavoured)

    9

    Oils and fats of animal or vegetable origin

    10

    Ripened and unripened cheese (unflavoured)

    11

    Butter from sheep and goats’ milk

    12

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

    13

    Flour and other milled products and starches

    14

    Bread and similar products

    15

    Pasta and gnocchi

    16

    Sugar including all mono- and disaccharides

    17

    Tomato paste and canned and bottled tomatoes

    18

    Tomato-based sauces

    19

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

    20

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

    21

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

    22

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

    23

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

    24

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

    25

    Salt, salt substitutes, spices and mixtures of spices

    26

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

    27

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

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

    28

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

    29

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

    30

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

    31

    Honey as defined in Directive 2001/110/EC

    32

    Malt and malt products

    (1)   

    OJ L 15, 17.1.2002, p. 19.

    (2)   

    OJ L 10, 12.1.2002, p. 58.

    (3)   

    OJ L 10, 12.1.2002, p. 67.

    (4)   

    OJ L 197, 3.8.2000, p. 19.

    (5)   

    OJ L 299, 16.11.2007, p. 1.

    (6)   

    OJ L 39, 13.2.2008, p. 16.

    (7)   

    OJ L 149, 14.6.1991, p. 1.

    PART B

    LIST OF ALL ADDITIVES

    1.    Colours



    E-number

    Name

    E 100

    Curcumin

    E 101

    Riboflavins

    E 102

    Tartrazine

    E 104

    Quinoline Yellow

    E 110

    Sunset Yellow FCF/Orange Yellow S

    E 120

    Cochineal, Carminic acid, Carmines

    E 122

    Azorubine, Carmoisine

    E 123

    Amaranth

    E 124

    Ponceau 4R, Cochineal Red A

    E 127

    Erythrosine

    E 129

    Allura Red AC

    E 131

    Patent Blue V

    E 132

    Indigotine, Indigo carmine

    E 133

    Brilliant Blue FCF

    E 140

    Chlorophylls and chlorophyllins

    E 141

    Copper complexes of chlorophylls, chlorophyllins

    E 142

    Green S

    E 150a

    Plain caramel (1)

    E 150b

    Caustic sulphite caramel

    E 150c

    Ammonia caramel

    E 150d

    Sulphite ammonia caramel

    E 151

    Brilliant Black BN, Black PN

    E 153

    Vegetable carbon

    E 155

    Brown HT

    E 160a

    Carotenes

    E 160b

    Annatto, Bixin, Norbixin

    E 160c

    Paprika extract, capsanthin, capsorubin

    E 160d

    Lycopene

    E 160e

    Beta-apo-8′-carotenal (C 30)

    E 161b

    Lutein

    E 161g

    Canthaxanthin (*1)

    E 162

    Beetroot Red, betanin

    E 163

    Anthocyanins

    E 170

    Calcium carbonate

    E 171

    Titanium dioxide

    E 172

    Iron oxides and hydroxides

    E 173

    Aluminium

    E 174

    Silver

    E 175

    Gold

    E 180

    Litholrubine BK

    (1)   

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

    (*1)   

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

    2.    Sweeteners



    E-number

    Name

    E 420

    Sorbitols

    E 421

    Mannitol

    E 950

    Acesulfame K

    E 951

    Aspartame

    E 952

    Cyclamates

    E 953

    Isomalt

    E 954

    Saccharins

    E 955

    Sucralose

    E 957

    Thaumatin

    E 959

    Neohesperidine DC

    E 961

    Neotame

    E 962

    Salt of aspartame-acesulfame

    E 965

    Maltitols

    E 966

    Lactitol

    E 967

    Xylitol

    E 968

    Erythritol

    3.    Additives other than colours and sweeteners



    E-number

    Name

    E 170

    Calcium carbonate

    E 200

    Sorbic acid

    E 202

    Potassium sorbate

    E 203

    Calcium sorbate

    E 210

    Benzoic acid (1)

    E 211

    Sodium benzoate (1)

    E 212

    Potassium benzoate (1)

    E 213

    Calcium benzoate (1)

    E 214

    Ethyl-p-hydroxybenzoate

    E 215

    Sodium ethyl p-hydroxybenzoate

    E 218

    Methyl p-hydroxybenzoate

    E 219

    Sodium methyl p-hydroxybenzoate

    E 220

    Sulphur dioxide

    E 221

    Sodium sulphite

    E 222

    Sodium hydrogen sulphite

    E 223

    Sodium metabisulphite

    E 224

    Potassium metabisulphite

    E 226

    Calcium sulphite

    E 227

    Calcium hydrogen sulphite

    E 228

    Potassium hydrogen sulphite

    E 234

    Nisin

    E 235

    Natamycin

    E 239

    Hexamethylene tetramine

    E 242

    Dimethyl dicarbonate

    E 249

    Potassium nitrite

    E 250

    Sodium nitrite

    E 251

    Sodium nitrate

    E 252

    Potassium nitrate

    E 260

    Acetic acid

    E 261

    Potassium acetate

    E 262

    Sodium acetates

    E 263

    Calcium acetate

    E 270

    Lactic acid

    E 280

    Propionic acid

    E 281

    Sodium propionate

    E 282

    Calcium propionate

    E 283

    Potassium propionate

    E 284

    Boric acid

    E 285

    Sodium tetraborate (borax)

    E 290

    Carbon dioxide

    E 296

    Malic acid

    E 297

    Fumaric acid

    E 300

    Ascorbic acid

    E 301

    Sodium ascorbate

    E 302

    Calcium ascorbate

    E 304

    Fatty acid esters of ascorbic acid

    E 306

    Tocopherol-rich extract

    E 307

    Alpha-tocopherol

    E 308

    Gamma-tocopherol

    E 309

    Delta-tocopherol

    E 310

    Propyl gallate

    E 311

    Octyl gallate

    E 312

    Dodecyl gallate

    E 315

    Erythorbic acid

    E 316

    Sodium erythorbate

    E 319

    Tertiary-butyl hydroquinone (TBHQ)

    E 320

    Butylated hydroxyanisole (BHA)

    E 321

    Butylated hydroxytoluene (BHT)

    E 322

    Lecithins

    E 325

    Sodium lactate

    E 326

    Potassium lactate

    E 327

    Calcium lactate

    E 330

    Citric acid

    E 331

    Sodium citrates

    E 332

    Potassium citrates

    E 333

    Calcium citrates

    E 334

    Tartaric acid (L(+)-)

    E 335

    Sodium tartrates

    E 336

    Potassium tartrates

    E 337

    Sodium potassium tartrate

    E 338

    Phosphoric acid

    E 339

    Sodium phosphates

    E 340

    Potassium phosphates

    E 341

    Calcium phosphates

    E 343

    Magnesium phosphates

    E 350

    Sodium malates

    E 351

    Potassium malate

    E 352

    Calcium malates

    E 353

    Metatartaric acid

    E 354

    Calcium tartrate

    E 355

    Adipic acid

    E 356

    Sodium adipate

    E 357

    Potassium adipate

    E 363

    Succinic acid

    E 380

    Triammonium citrate

    E 385

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

    E 392

    Extracts of rosemary

    E 400

    Alginic acid

    E 401

    Sodium alginate

    E 402

    Potassium alginate

    E 403

    Ammonium alginate

    E 404

    Calcium alginate

    E 405

    Propane-1, 2-diol alginate

    E 406

    Agar

    E 407a

    Processed euchema seaweed

    E 407

    Carrageenan

    E 410

    Locust bean gum

    E 412

    Guar gum

    E 413

    Tragacanth

    E 414

    Gum arabic (acacia gum)

    E 415

    Xanthan gum

    E 416

    Karaya gum

    E 417

    Tara gum

    E 418

    Gellan gum

    E 422

    Glycerol

    E 425

    Konjac

    E 426

    Soybean hemicellulose

    E 427

    Cassia gum

    E 431

    Polyoxyethylene (40) stearate

    E 432

    Polyoxyethylene sorbitan monolaurate (polysorbate 20)

    E 433

    Polyoxyethylene sorbitan monooleate (polysorbate 80)

    E 434

    Polyoxyethylene sorbitan monopalmitate (polysorbate 40)

    E 435

    Polyoxyethylene sorbitan monostearate (polysorbate 60)

    E 436

    Polyoxyethylene sorbitan tristearate (polysorbate 65)

    E 440

    Pectins

    E 442

    Ammonium phosphatides

    E 444

    Sucrose acetate isobutyrate

    E 445

    Glycerol esters of wood rosins

    E 450

    Diphosphates

    E 451

    Triphosphates

    E 452

    Polyphosphates

    E 459

    Beta-cyclodextrin

    E 460

    Cellulose

    E 461

    Methyl cellulose

    E 462

    Ethyl cellulose

    E 463

    Hydroxypropyl cellulose

    E 464

    Hydroxypropyl methyl cellulose

    E 465

    Ethyl methyl cellulose

    E 466

    Carboxy methyl cellulose, Sodium carboxy methyl cellulose, cellulose gum

    E 468

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

    E 469

    Enzymatically hydrolysed carboxy methyl cellulose, Enzymatically hydrolysed cellulose gum

    E 470a

    Sodium, potassium and calcium salts of fatty acids

    E 470b

    Magnesium salts of fatty acids

    E 471

    Mono-and diglycerides of fatty acids

    E 472a

    Acetic acid esters of mono- and diglycerides of fatty acids

    E 472b

    Lactic acid esters of mono- and diglycerides of fatty acids

    E 472c

    Citric acid esters of mono- and diglycerides of fatty acids

    E 472d

    Tartaric acid esters of mono- and diglycerides of fatty acids

    E 472e

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

    E 472f

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

    E 473

    Sucrose esters of fatty acids

    E 474

    Sucroglycerides

    E 475

    Polyglycerol esters of fatty acids

    E 476

    Polyglycerol polyricinoleate

    E 477

    Propane-1,2-diol esters of fatty acids

    E 479b

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

    E 481

    Sodium stearoyl-2-lactylate

    E 482

    Calcium stearoyl-2-lactylate

    E 483

    Stearyl tartrate

    E 491

    Sorbitan monostearate

    E 492

    Sorbitan tristearate

    E 493

    Sorbitan monolaurate

    E 494

    Sorbitan monooleate

    E 495

    Sorbitan monopalmitate

    E 500

    Sodium carbonates

    E 501

    Potassium carbonates

    E 503

    Ammonium carbonates

    E 504

    Magnesium carbonates

    E 507

    Hydrochloric acid

    E 508

    Potassium chloride

    E 509

    Calcium chloride

    E 511

    Magnesium chloride

    E 512

    Stannous chloride

    E 513

    Sulphuric acid

    E 514

    Sodium sulphates

    E 515

    Potassium sulphates

    E 516

    Calcium sulphate

    E 517

    Ammonium sulphate

    E 520

    Aluminium sulphate

    E 521

    Aluminium sodium sulphate

    E 522

    Aluminium potassium sulphate

    E 523

    Aluminium ammonium sulphate

    E 524

    Sodium hydroxide

    E 525

    Potassium hydroxide

    E 526

    Calcium hydroxide

    E 527

    Ammonium hydroxide

    E 528

    Magnesium hydroxide

    E 529

    Calcium oxide

    E 530

    Magnesium oxide

    E 535

    Sodium ferrocyanide

    E 536

    Potassium ferrocyanide

    E 538

    Calcium ferrocyanide

    E 541

    Sodium aluminium phosphate acidic

    E 551

    Silicon dioxide

    E 552

    Calcium silicate

    E 553a

    Magnesium silicate

    E 553b

    Talc

    E 554

    Sodium aluminium silicate

    E 555

    Potassium aluminium silicate

    E 556

    Calcium aluminium silicate

    E 558

    Bentonite

    E 559

    Aluminium silicate (Kaolin)

    E 570

    Fatty acids

    E 574

    Gluconic acid

    E 575

    Glucono-delta-lactone

    E 576

    Sodium gluconate

    E 577

    Potassium gluconate

    E 578

    Calcium gluconate

    E 579

    Ferrous gluconate

    E 585

    Ferrous lactate

    E 586

    4-Hexylresorcinol

    E 620

    Glutamic acid

    E 621

    Monosodium glutamate

    E 622

    Monopotassium glutamate

    E 623

    Calcium diglutamate

    E 624

    Monoammonium glutamate

    E 625

    Magnesium diglutamate

    E 626

    Guanylic acid

    E 627

    Disodium guanylate

    E 628

    Dipotassium guanylate

    E 629

    Calcium guanylate

    E 630

    Inosinic acid

    E 631

    Disodium inosinate

    E 632

    Dipotassium inosinate

    E 633

    Calcium inosinate

    E 634

    Calcium 5′-ribonucleotides

    E 635

    Disodium 5′-ribonucleotides

    E 640

    Glycine and its sodium salt

    E 650

    Zinc acetate

    E 900

    Dimethyl polysiloxane

    E 901

    Beeswax, white and yellow

    E 902

    Candelilla wax

    E 903

    Carnauba wax

    E 904

    Shellac

    E 905

    Microcrystalline wax

    E 907

    Hydrogenated poly-1-decene

    E 912

    Montan acid esters

    E 914

    Oxidised polyethylene wax

    E 920

    L-cysteine

    E 927b

    Carbamide

    E 938

    Argon

    E 939

    Helium

    E 941

    Nitrogen

    E 942

    Nitrous oxide

    E 943a

    Butane

    E 943b

    Isobutane

    E 944

    Propane

    E 948

    Oxygen

    E 949

    Hydrogen

    E 999

    Quillaia extract

    E 1103

    Invertase

    E 1105

    Lysozyme

    E 1200

    Polydextrose

    E 1201

    Polyvinylpyrrolidone

    E 1202

    Polyvinylpolypyrrolidone

    E 1203

    Polyvinyl alcohol (PVA)

    E 1204

    Pullulan

    E 1205

    Basic methacrylate copolymer

    E 1404

    Oxidised starch

    E 1410

    Monostarch phosphate

    E 1412

    Distarch phosphate

    E 1413

    Phosphated distarch phosphate

    E 1414

    Acetylated distarch phosphate

    E 1420

    Acetylated starch

    E 1422

    Acetylated distarch adipate

    E 1440

    Hydroxy propyl starch

    E 1442

    Hydroxy propyl distarch phosphate

    E 1450

    Starch sodium octenyl succinate

    E 1451

    Acetylated oxidised starch

    E 1452

    Starch aluminium octenyl succinate

    E 1505

    Triethyl citrate

    E 1517

    Glyceryl diacetate (diacetin)

    E 1518

    Glyceryl triacetate (triacetin)

    E 1519

    Benzyl alcohol

    E 1520

    Propane-1, 2-diol (propylene glycol)

    E 1521

    Polyethylene glycol

    (1)   

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

    PART C

    DEFINITIONS OF GROUPS OF ADDITIVES

    (1)    Group I



    E-number

    Name

    Specific maximum level

    E 170

    Calcium carbonate

    quantum satis

    E 260

    Acetic acid

    quantum satis

    E 261

    Potassium acetate

    quantum satis

    E 262

    Sodium acetates

    quantum satis

    E 263

    Calcium acetate

    quantum satis

    E 270

    Lactic acid

    quantum satis

    E 290

    Carbon dioxide

    quantum satis

    E 296

    Malic acid

    quantum satis

    E 300

    Ascorbic acid

    quantum satis

    E 301

    Sodium ascorbate

    quantum satis

    E 302

    Calcium ascorbate

    quantum satis

    E 304

    Fatty acid esters of ascorbic acid

    quantum satis

    E 306

    Tocopherol-rich extract

    quantum satis

    E 307

    Alpha-tocopherol

    quantum satis

    E 308

    Gamma-tocopherol

    quantum satis

    E 309

    Delta-tocopherol

    quantum satis

    E 322

    Lecithins

    quantum satis

    E 325

    Sodium lactate

    quantum satis

    E 326

    Potassium lactate

    quantum satis

    E 327

    Calcium lactate

    quantum satis

    E 330

    Citric acid

    quantum satis

    E 331

    Sodium citrates

    quantum satis

    E 332

    Potassium citrates

    quantum satis

    E 333

    Calcium citrates

    quantum satis

    E 334

    Tartaric acid (L(+)-)

    quantum satis

    E 335

    Sodium tartrates

    quantum satis

    E 336

    Potassium tartrates

    quantum satis

    E 337

    Sodium potassium tartrate

    quantum satis

    E 350

    Sodium malates

    quantum satis

    E 351

    Potassium malate

    quantum satis

    E 352

    Calcium malates

    quantum satis

    E 354

    Calcium tartrate

    quantum satis

    E 380

    Triammonium citrate

    quantum satis

    E 400

    Alginic acid

    quantum satis (1)

    E 401

    Sodium alginate

    quantum satis (1)

    E 402

    Potassium alginate

    quantum satis (1)

    E 403

    Ammonium alginate

    quantum satis (1)

    E 404

    Calcium alginate

    quantum satis (1)

    E 406

    Agar

    quantum satis (1)

    E 407

    Carrageenan

    quantum satis (1)

    E 407a

    Processed euchema seaweed

    quantum satis (1)

    E 410

    Locust bean gum

    quantum satis (1) (2)

    E 412

    Guar gum

    quantum satis (1) (2)

    E 413

    Tragacanth

    quantum satis (1)

    E 414

    Gum arabic (Acacia gum)

    quantum satis (1)

    E 415

    Xanthan gum

    quantum satis (1) (2)

    E 417

    Tara gum

    quantum satis (1) (2)

    E 418

    Gellan gum

    quantum satis (1)

    E 422

    Glycerol

    quantum satis

    E 425

    Konjac

    (i)  Konjac gum

    (ii)  Konjac glucomannane

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

    E 440

    Pectins

    quantum satis (1)

    E 460

    Cellulose

    quantum satis

    E 461

    Methyl cellulose

    quantum satis

    E 462

    Ethyl cellulose

    quantum satis

    E 463

    Hydroxypropyl cellulose

    quantum satis

    E 464

    Hydroxypropyl methyl cellulose

    quantum satis

    E 465

    Ethyl methyl cellulose

    quantum satis

    E 466

    Carboxy methyl cellulose

    quantum satis

    E 469

    Enzymatically hydrolysed carboxy methyl cellulose

    quantum satis

    E 470a

    Sodium, potassium and calcium salts of fatty acids

    quantum satis

    E 470b

    Magnesium salts of fatty acids

    quantum satis

    E 471

    Mono- and diglycerides of fatty acids

    quantum satis

    E 472a

    Acetic acid esters of mono- and diglycerides of fatty acids

    quantum satis

    E 472b

    Lactic acid esters of mono- and diglycerides of fatty acids

    quantum satis

    E 472c

    Citric acid esters of mono- and diglycerides of fatty acids

    quantum satis

    E 472d

    Tartaric acid esters of mono- and diglycerides of fatty acids

    quantum satis

    E 472e

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

    quantum satis

    E 472f

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

    quantum satis

    E 500

    Sodium carbonates

    quantum satis

    E 501

    Potassium carbonates

    quantum satis

    E 503

    Ammonium carbonates

    quantum satis

    E 504

    Magnesium carbonates

    quantum satis

    E 507

    Hydrochloric acid

    quantum satis

    E 508

    Potassium chloride

    quantum satis

    E 509

    Calcium chloride

    quantum satis

    E 511

    Magnesium chloride

    quantum satis

    E 513

    Sulphuric acid

    quantum satis

    E 514

    Sodium sulphates

    quantum satis

    E 515

    Potassium sulphates

    quantum satis

    E 516

    Calcium sulphate

    quantum satis

    E 524

    Sodium hydroxide

    quantum satis

    E 525

    Potassium hydroxide

    quantum satis

    E 526

    Calcium hydroxide

    quantum satis

    E 527

    Ammonium hydroxide

    quantum satis

    E 528

    Magnesium hydroxide

    quantum satis

    E 529

    Calcium oxide

    quantum satis

    E 530

    Magnesium oxide

    quantum satis

    E 570

    Fatty acids

    quantum satis

    E 574

    Gluconic acid

    quantum satis

    E 575

    glucono-delta-lactone

    quantum satis

    E 576

    Sodium gluconate

    quantum satis

    E 577

    Potassium gluconate

    quantum satis

    E 578

    Calcium gluconate

    quantum satis

    E 640

    Glycine and its sodium salt

    quantum satis

    E 920

    L-cysteine

    quantum satis

    E 938

    Argon

    quantum satis

    E 939

    Helium

    quantum satis

    E 941

    Nitrogen

    quantum satis

    E 942

    Nitrous oxide

    quantum satis

    E 948

    Oxygen

    quantum satis

    E 949

    Hydrogen

    quantum satis

    E 1103

    Invertase

    quantum satis

    E 1200

    Polydextrose

    quantum satis

    E 1404

    Oxidised starch

    quantum satis

    E 1410

    Monostarch phosphate

    quantum satis

    E 1412

    Distarch phosphate

    quantum satis

    E 1413

    Phosphated distarch phosphate

    quantum satis

    E 1414

    Acetylated distarch phosphate

    quantum satis

    E 1420

    Acetylated starch

    quantum satis

    E 1422

    Acetylated distarch adipate

    quantum satis

    E 1440

    Hydroxy propyl starch

    quantum satis

    E 1442

    Hydroxy propyl distarch phosphate

    quantum satis

    E 1450

    Starch sodium octenyl succinate

    quantum satis

    E 1451

    Acetylated oxidised starch

    quantum satis

    E 620

    Glutamic acid

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

    E 621

    Monosodium glutamate

    E 622

    Monopotassium glutamate

    E 623

    Calcium diglutamate

    E 624

    Monoammonium glutamate

    E 625

    Magnesium diglutamate

    E 626

    Guanylic acid

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

    E 627

    Disodium guanylate

    E 628

    Dipotassium guanylate

    E 629

    Calcium guanylate

    E 630

    Inosinic acid

    E 631

    Disodium inosinate

    E 632

    Dipotassium inosinate

    E 633

    Calcium inosinate

    E 634

    Calcium 5′-ribonucleotides

    E 635

    Disodium 5′-ribonucleotides

    E 420

    Sorbitols

    Quantum satis (for purpose other than sweetening)

    E 421

    Mannitol

    E 953

    Isomalt

    E 965

    Maltitols

    E 966

    Lactitol

    E 967

    Xylitol

    E 968

    Erythritol

    (1)   

    May not be used in jelly mini-cups.

    (2)   

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

    (3)   

    May not be used in jelly confectionery.

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



    E-number

    Name

    E 101

    Riboflavins

    E 140

    Chlorophylls, Chlorophyllins

    E 141

    Copper complexes of chlorophylls and chlorophyllins

    E 150a

    Plain caramel

    E 150b

    Caustic sulphite caramel

    E 150c

    Ammonia caramel

    E 150d

    Sulphite ammonia caramel

    E 153

    Vegetable carbon

    E 160a

    Carotenes

    E 160c

    Paprika extract, capsanthin, capsorubin

    E 162

    Beetroot Red, betanin

    E 163

    Anthocyanins

    E 170

    calcium carbonate

    E 171

    Titanium dioxide

    E 172

    Iron oxides and hydroxides

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



    E-number

    Name

    E 100

    Curcumin

    E 102

    Tartrazine

    E 104

    Quinoline Yellow

    E 110

    Sunset yellow FCF/Orange yellow S

    E 120

    Cochineal, Carminic acid, Carmines

    E 122

    Azorubine, Carmoisine

    E 124

    Ponceau 4R, Cochineal red A

    E 129

    Allura red AC

    E 131

    Patent Blue V

    E 132

    Indigotine, Indigo carmine

    E 133

    Brilliant Blue FCF

    E 142

    Green S

    E 151

    Brilliant black BN, Black BN

    E 155

    Brown HT

    E 160e

    Beta-apo-8′-carotenal (C 30)

    E 161b

    Lutein

    (4)    Group IV: Polyols



    E-number

    Name

    E 420

    Sorbitols

    E 421

    Mannitol

    E 953

    Isomalt

    E 965

    Maltitols

    E 966

    Lactitol

    E 967

    Xylitol

    E 968

    Erythritol

    (5)    Other additives that may be regulated combined



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

    E-number

    Name

    E 200

    Sorbic acid

    E 202

    Potassium sorbate

    E 203

    Calcium sorbate



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

    E-number

    Name

    E 210

    Benzoic acid

    E 211

    Sodium benzoate

    E 212

    Potassium benzoate

    E 213

    Calcium benzoate



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

    E-number

    Name

    E 200

    Sorbic acid

    E 202

    Potassium sorbate

    E 203

    Calcium sorbate

    E 210

    Benzoic acid

    E 211

    Sodium benzoate

    E 212

    Potassium benzoate

    E 213

    Calcium benzoate



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

    E-number

    Name

    E 200

    Sorbic acid

    E 202

    Potassium sorbate

    E 203

    Calcium sorbate

    E 210

    Benzoic acid

    E 211

    Sodium benzoate

    E 212

    Potassium benzoate

    E 213

    Calcium benzoate

    E 214

    Ethyl-p-hydroxybenzoate

    E 215

    Sodium ethyl p-hydroxybenzoate

    E 218

    Methyl p-hydroxybenzoate

    E 219

    Sodium methyl p-hydroxybenzoate



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

    E-number

    Name

    E 200

    Sorbic acid

    E 202

    Potassium sorbate

    E 203

    Calcium sorbate

    E 214

    Ethyl-p-hydroxybenzoate

    E 215

    Sodium ethyl p-hydroxybenzoate

    E 218

    Methyl p-hydroxybenzoate

    E 219

    Sodium methyl p-hydroxybenzoate



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

    E-number

    Name

    E 214

    Ethyl-p-hydroxybenzoate

    E 215

    Sodium ethyl p-hydroxybenzoate

    E 218

    Methyl p-hydroxybenzoate

    E 219

    Sodium methyl p-hydroxybenzoate



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

    E-number

    Name

    E 220

    Sulphur dioxide

    E 221

    Sodium sulphite

    E 222

    Sodium hydrogen sulphite

    E 223

    Sodium metabisulphite

    E 224

    Potassium metabisulphite

    E 226

    Calcium sulphite

    E 227

    Calcium hydrogen sulphite

    E 228

    Potassium hydrogen sulphite



    (h)  E 249–250: Nitrites

    E-number

    Name

    E 249

    Potassium nitrite

    E 250

    Sodium nitrite



    (i)  E 251–252: Nitrates

    E-number

    Name

    E 251

    Sodium nitrate

    E 252

    Potassium nitrate



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

    E-number

    Name

    E 280

    Propionic acid

    E 281

    Sodium propionate

    E 282

    Calcium propionate

    E 283

    Potassium propionate



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

    E-number

    Name

    E 310

    Propyl gallate

    E 311

    Octyl gallate

    E 312

    Dodecyl gallate

    E 319

    Tertiary-butyl hydroquinone (TBHQ)

    E 320

    Butylated hydroxyanisole (BHA)



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

    E-number

    Name

    E 338

    Phosphoric acid

    E 339

    Sodium phosphates

    E 340

    Potassium phosphates

    E 341

    Calcium phosphates

    E 343

    Magnesium phosphates

    E 450

    Diphosphates

    E 451

    Triphosphates

    E 452

    Polyphosphates



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

    E-number

    Name

    E 355

    Adipic acid

    E 356

    Sodium adipate

    E 357

    Potassium adipate



    (n)  E 432–436: Polysorbates

    E-number

    Name

    E 432

    Polyoxyethylene sorbitan monolaurate (polysorbate 20)

    E 433

    Polyoxyethylene sorbitan monooleate (polysorbate 80)

    E 434

    Polyoxyethylene sorbitan monopalmitate (polysorbate 40)

    E 435

    Polyoxyethylene sorbitan monostearate (polysorbate 60)

    E 436

    Polyoxyethylene sorbitan tristearate (polysorbate 65)



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

    E-number

    Name

    E 473

    Sucrose esters of fatty acids

    E 474

    Sucroglycerides



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

    E-number

    Name

    E 481

    Sodium stearoyl-2-lactylate

    E 482

    Calcium stearoyl-2-lactylate



    (q)  E 491–495: Sorbitan esters

    E-number

    Name

    E 491

    Sorbitan monostearate

    E 492

    Sorbitan tristearate

    E 493

    Sorbitan monolaurate

    E 494

    Sorbitan monooleate

    E 495

    Sorbitan monopalmitate



    (r)  E 520–523: Aluminium sulphates

    E-number

    Name

    E 520

    Aluminium sulphate

    E 521

    Aluminium sodium sulphate

    E 522

    Aluminium potassium sulphate

    E 523

    Aluminium ammonium sulphate



    (s)  E 551–559: Silicon dioxide — silicates

    E-number

    Name

    E 551

    Silicon dioxide

    E 552

    Calcium silicate

    E 553a

    Magnesium silicate

    E 553b

    Talc

    E 554

    Sodium aluminium silicate

    E 555

    Potassium aluminium silicate

    E 556

    Calcium aluminium silicate

    E 559

    Aluminium silicate (Kaolin)



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

    E-number

    Name

    E 620

    Glutamic acid

    E 621

    Monosodium glutamate

    E 622

    Monopotassium glutamate

    E 623

    Calcium diglutamate

    E 624

    Monoammonium glutamate

    E 625

    Magnesium diglutamate



    (u)  E 626–635: Ribonucleotides

    E-number

    Name

    E 626

    Guanylic acid

    E 627

    Disodium guanylate

    E 628

    Dipotassium guanylate

    E 629

    Calcium guanylate

    E 630

    Inosinic acid

    E 631

    Disodium inosinate

    E 632

    Dipotassium inosinate

    E 633

    Calcium inosinate

    E 634

    Calcium 5′-ribonucleotides

    E 635

    Disodium 5′-ribonucleotides

    PART D

    FOOD CATEGORIES



    Number

    Name

    0.

    All categories of foods

    01.

    Dairy products and analogues

    01.1

    Unflavoured pasteurised and sterilised (including UHT) milk

    01.2

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

    01.3

    Unflavoured fermented milk products, heat-treated after fermentation

    01.4

    Flavoured fermented milk products including heat-treated products

    01.5

    Dehydrated milk as defined by Directive 2001/114/EC

    01.6

    Cream and cream powder

    01.6.1

    Unflavoured pasteurised cream (excluding reduced fat creams)

    01.6.2

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

    01.6.3

    Other creams

    01.7

    Cheese and cheese products

    01.7.1

    Unripened cheese excluding products falling in category 16

    01.7.2

    Ripened cheese

    01.7.3

    Edible cheese rind

    01.7.4

    Whey cheese

    01.7.5

    Processed cheese

    01.7.6

    Cheese products (excluding products falling in category 16)

    01.8

    Dairy analogues, including beverage whiteners

    02.

    Fats and oils and fat and oil emulsions

    02.1

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

    02.2

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

    02.2.1

    Butter and concentrated butter and butter oil and anhydrous milkfat

    02.2.2

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

    02.3

    Vegetable oil pan spray

    03.

    Edible ices

    04.

    Fruit and vegetables

    04.1

    Unprocessed fruit and vegetables

    04.1.1

    Entire fresh fruit and vegetables

    04.1.2

    Peeled, cut and shredded fruit and vegetables

    04.1.3

    Frozen fruit and vegetables

    04.2

    Processed fruit and vegetables

    04.2.1

    Dried fruit and vegetables

    04.2.2

    Fruit and vegetables in vinegar, oil, or brine

    04.2.3

    Canned or bottled fruit and vegetables

    04.2.4

    Fruit and vegetable preparations, excluding products covered by 5.4

    04.2.4.1

    Fruit and vegetable preparations excluding compote

    04.2.4.2

    Compote, excluding products covered by category 16

    04.2.5

    Jam, jellies and marmalades and similar products

    04.2.5.1

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

    04.2.5.2

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

    04.2.5.3

    Other similar fruit or vegetable spreads

    04.2.5.4

    Nut butters and nut spreads

    04.2.6

    Processed potato products

    05.

    Confectionery

    05.1

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

    05.2

    Other confectionery including breath refreshening microsweets

    05.3

    Chewing gum

    05.4

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

    06.

    Cereals and cereal products

    06.1

    Whole, broken, or flaked grain

    06.2

    Flours and other milled products and starches

    06.2.1

    Flours

    06.2.2

    Starches

    06.3

    Breakfast cereals

    06.4

    Pasta

    06.4.1

    Fresh pasta

    06.4.2

    Dry pasta

    06.4.3

    Fresh pre-cooked pasta

    06.4.4

    Potato gnocchi

    06.4.5

    Fillings of stuffed pasta (ravioli and similar)

    06.5

    Noodles

    06.6

    Batters

    06.7

    Pre-cooked or processed cereals

    07.

    Bakery wares

    07.1

    Bread and rolls

    07.1.1

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

    07.1.2

    Pain courant français; Friss búzakenyér, fehér és félbarna kenyerek

    07.2

    Fine bakery wares

    08.

    Meat

    08.1

    Unprocessed meat

    08.1.1

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

    08.1.2

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

    08.2

    Processed meat

    08.2.1

    Non-heat-treated processed meat

    08.2.2

    Heat-treated processed meat

    08.2.3

    Casings and coatings and decorations for meat

    08.2.4

    Traditionally cured meat products with specific provisions concerning nitrites and nitrates

    08.2.4.1

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

    08.2.4.2

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

    08.2.4.3

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

    09.

    Fish and fisheries products

    09.1

    Unprocessed fish and fisheries products

    09.1.1

    Unprocessed fish

    09.1.2

    Unprocessed molluscs and crustaceans

    09.2

    Processed fish and fishery products including mollusks and crustaceans

    09.3

    Fish roe

    10.

    Eggs and egg products

    10.1

    Unprocessed eggs

    10.2

    Processed eggs and egg products

    11.

    Sugars, syrups, honey and table-top sweeteners

    11.1

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

    11.2

    Other sugars and syrups

    11.3

    Honey as defined in Directive 2001/110/EC

    11.4

    Table-top sweeteners

    11.4.1

    Table-top sweeteners in liquid form

    11.4.2

    Table-top sweeteners in powder form

    11.4.3

    Table-top sweeteners in tablets

    12.

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

    12.1

    Salt and salt substitutes

    12.1.1

    Salt

    12.1.2

    Salt substitutes

    12.2

    Herbs, spices, seasonings

    12.2.1

    Herbs and spices

    12.2.2

    Seasonings and condiments

    12.3

    Vinegars

    12.4

    Mustard

    12.5

    Soups and broths

    12.6

    Sauces

    12.7

    Salads and savoury based sandwich spreads

    12.8

    Yeast and yeast products

    12.9

    Protein products, excluding products covered in category 1.8

    13.

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

    13.1

    Foods for infants and young children

    13.1.1

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

    13.1.2

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

    13.1.3

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

    13.1.4

    Other foods for young children

    13.1.5

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

    13.1.5.1

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

    13.1.5.2

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

    13.2

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

    13.3

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

    13.4

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

    14.

    Beverages

    14.1

    Non-alcoholic beverages

    14.1.1

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

    14.1.2

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

    14.1.3

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

    14.1.4

    Flavoured drinks

    14.1.5

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

    14.1.5.1

    Coffee, coffee extracts

    14.1.5.2

    Other

    14.2

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

    14.2.1

    Beer and malt beverages

    14.2.2

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

    14.2.3

    Cider and perry

    14.2.4

    Fruit wine and made wine

    14.2.5

    Mead

    14.2.6

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

    14.2.7

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

    14.2.7.1

    Aromatised wines

    14.2.7.2

    Aromatised wine-based drinks

    14.2.7.3

    Aromatised wine-product cocktails

    14.2.8

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

    15.

    Ready-to-eat savouries and snacks

    15.1

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

    15.2

    Processed nuts

    16.

    Desserts excluding products covered in categories 1, 3 and 4

    17.

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

    17.1

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

    17.2

    Food supplements supplied in a liquid form

    17.3

    Food supplements supplied in a syrup-type or chewable form

    18.

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

    (1)   

    OJ L 401, 30.12.2006, p. 1.

    (2)   

    OJ L 339, 6.12.2006, p. 16.

    (3)   

    OJ L 91, 7.4.1999, p. 29.

    (4)   

    OJ L 16, 21.1.2009, p. 3.

    (5)   

    OJ L 183, 12.7.2002, p. 51.

    PART E

    AUTHORISED FOOD ADDITIVES AND CONDITIONS OF USE IN FOOD CATEGORIES



    Category number

    E-number

    Name

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

    Footnotes

    Restrictions/exceptions

    0.

    Food additives permitted in all categories of foods

    E 290

    Carbon dioxide

    quantum satis

     

     

    E 938

    Argon

    quantum satis

     

     

    E 939

    Helium

    quantum satis

     

     

    E 941

    Nitrogen

    quantum satis

     

     

    E 942

    Nitrous oxide

    quantum satis

     

     

    E 948

    Oxygen

    quantum satis

     

     

    E 949

    Hydrogen

    quantum satis

     

     

    E 338-452

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

    10 000

    (1) (4) (57)

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

    E 551-559

    Silicon dioxide — silicates

    10 000

    (1) (57)

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

    E 459

    Beta-cyclodextrin

    quantum satis

     

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

    E 551-559

    Silicon dioxide — silicates

    quantum satis

    (1)

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

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

    (4):  The maximum level is expressed as P2O5

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

    01

    Dairy products and analogues

    01.1

    Unflavoured pasteurised and sterilised (including UHT) milk

    E 331

    Sodium citrates

    4 000

     

    only UHT goat milk

    E 338-452

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

    1 000

    (1) (4)

    only sterilised and UHT milk

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

    (4):  The maximum level is expressed as P2O5

    01.2

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

    01.3

    Unflavoured fermented milk products, heat-treated after fermentation

    Group I

    Additives

     

     

     

    E 200-203

    Sorbic acid — sorbates

    1 000

    (1) (2)

    only curdled milk

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

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

    01.4

    Flavoured fermented milk products including heat-treated products

    Group I

    Additives

     

     

     

    Group II

    Colours at quantum satis

     

     

     

    Group III

    Colours with combined maximum limit

    150

     

     

    Group IV

    Polyols

    quantum satis

     

    only energy-reduced products or with no added sugar

    E 160b

    Annatto, Bixin, Norbixin

    10

     

     

    E 160d

    Lycopene

    30

     

     

    E 200-213

    Sorbic acid — sorbates; Benzoic acid — benzoates

    300

    (1) (2)

    only non-heat-treated dairy-based desserts

    E 297

    Fumaric acid

    4 000

     

    only fruit-flavoured desserts

    E 338-452

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

    3 000

    (1) (4)

     

    E 355-357

    Adipic acid — adipates

    1 000

     

    only fruit-flavoured desserts

    E 363

    Succinic acid

    6 000

     

     

    E 416

    Karaya gum

    6 000

     

     

    E 427

    Cassia gum

    2 500

     

     

    E 432-436

    Polysorbates

    1 000

     

     

    E 473-474

    Sucrose esters of fatty acids — sucroglycerides

    5 000

     

     

    E 475

    Polyglycerol esters of fatty acids

    2 000

     

     

    E 477

    Propane-1,2-diol esters of fatty acids

    5 000

     

     

    E 481-482

    Stearoyl-2-lactylates

    5 000

     

     

    E 483

    Stearyl tartrate

    5 000

     

     

    E 491-495

    Sorbitan esters

    5 000

     

     

    E 950

    Acesulfame K

    350

     

    only energy-reduced products or with no added sugar

    E 951

    Aspartame

    1 000

     

    only energy-reduced products or with no added sugar

    E 952

    Cyclamic acid and its Na and Ca salts

    250

    (51)

    only energy-reduced products or with no added sugar

    E 954

    Saccharin and its Na, K and Ca salts

    100

    (52)

    only energy-reduced products or with no added sugar

    E 955

    Sucralose

    400

     

    only energy-reduced products or with no added sugar

    E 957

    Thaumatin

    5

     

    only as flavour enhancer

    E 959

    Neohesperidine DC

    50

     

    only energy-reduced products or with no added sugar

    E 962

    Salt of aspartame-acesulfame

    350

    (11)a (49) (50)

    only energy-reduced products or with no added sugar

    E 961

    Neotame

    32

     

    only energy-reduced products or with no added sugar

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

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

    (4):  The maximum level is expressed as P2O5

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

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

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

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

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

    01.5

    Dehydrated milk as defined by Directive 2001/114/EC

    Group II

    Colours at quantum satis

    quantum satis

     

    except unflavoured products

    E 300

    Ascorbic acid

    quantum satis

     

     

    E 301

    Sodium ascorbate

    quantum satis

     

     

    E 304

    Fatty acid esters of ascorbic acid

    quantum satis

     

     

    E 310-320

    Gallates, TBHQ and BHA

    200

    (1)

    only milk powder for vending machines

    E 322

    Lecithins

    quantum satis

     

     

    E 331

    Sodium citrates

    quantum satis

     

     

    E 332

    Potassium citrates

    quantum satis

     

     

    E 338-452

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

    1 000

    (1) (4)

    only partly dehydrated milk with less than 28 % solids

    E 338-452

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

    1 500

    (1) (4)

    only partly dehydrated milk with more than 28 % solids

    E 338-452

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

    2 500

    (1) (4)

    only dried milk and dried skimmed milk

    E 392

    Extracts of rosemary

    200

    (41) (46)

    only milk powder for vending machines

    E 392

    Extracts of rosemary

    30

    (46)

    only dried milk for manufacturing of ice cream

    E 407

    Carrageenan

    quantum satis

     

     

    E 500(ii)

    Sodium hydrogen carbonate

    quantum satis

     

     

    E 501(ii)

    Potassium hydrogen carbonate

    quantum satis

     

     

    E 509

    Calcium chloride

    quantum satis

     

     

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

    (4):  The maximum level is expressed as P2O5

    (41):  Expressed on fat basis

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

    01.6

    Cream and cream powder

    01.6.1

    Unflavoured pasteurised cream (excluding reduced fat creams)

    E 401

    Sodium alginate

    quantum satis

     

     

    E 402

    Potassium alginate

    quantum satis

     

     

    E 407

    Carrageenan

    quantum satis

     

     

    E 466

    Carboxy methyl cellulose

    quantum satis

     

     

    E 471

    Mono- and diglycerides of fatty acids

    quantum satis

     

     

    01.6.2

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

    E 406

    Agar

    quantum satis

     

     

    E 407

    Carrageenan

    quantum satis

     

     

    E 410

    Locust bean gum

    quantum satis

     

     

    E 412

    Guar gum

    quantum satis

     

     

    E 415

    Xanthan gum

    quantum satis

     

     

    E 440

    Pectins

    quantum satis

     

     

    E 460

    Cellulose

    quantum satis

     

     

    E 466

    Carboxy methyl cellulose

    quantum satis

     

     

    E 471

    Mono- and diglycerides of fatty acids

    quantum satis

     

     

    E 1404

    Oxidised starch

    quantum satis

     

     

    E 1410

    Monostarch phosphate

    quantum satis

     

     

    E 1412

    Distarch phosphate

    quantum satis

     

     

    E 1413

    Phosphated distarch phosphate

    quantum satis

     

     

    E 1414

    Acetylated distarch phosphate

    quantum satis

     

     

    E 1420

    Acetylated starch

    quantum satis

     

     

    E 1422

    Acetylated distarch adipate

    quantum satis

     

     

    E 1440

    Hydroxy propyl starch

    quantum satis

     

     

    E 1442

    Hydroxy propyl distarch phosphate

    quantum satis

     

     

    E 1450

    Starch sodium octenyl succinate

    quantum satis

     

     

    E 1451

    Acetylated oxidised starch

    quantum satis

     

     

    01.6.3

    Other creams

    Group I

    Additives

     

     

     

    Group II

    Colours at quantum satis

    quantum satis

     

    only flavoured creams

    Group III

    Colours with combined maximum limit

    150

     

    only flavoured creams

    E 234

    Nisin

    10

     

    only clotted cream

    E 338-452

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

    5 000

    (1) (4)

    only sterilised, pasteurised, UHT cream and whipped cream

    E 473-474

    Sucrose esters of fatty acids — sucroglycerides

    5 000

    (1)

    only sterilised cream and sterilised cream with reduced fat content

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

    (4):  The maximum level is expressed as P2O5

    01.7

    Cheese and cheese products

    01.7.1

    Unripened cheese excluding products falling in category 16

    Group I

    Additives

     

     

    except mozzarella, and unflavoured live fermented unripened cheese

    Group II

    Colours at quantum satis

    quantum satis

     

    only flavoured unripened cheese

    Group III

    Colours with combined maximum limit

    150

     

    only flavoured unripened cheese

    E 200-203

    Sorbic acid — sorbates

    1 000

    (1) (2)

     

    E 234

    Nisin

    10

     

    only mascarpone

    E 260

    Acetic acid

    quantum satis

     

    only mozzarella

    E 270

    Lactic acid

    quantum satis

     

    only mozzarella

    E 330

    Citric acid

    quantum satis

     

    only mozzarella

    E 338-452

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

    2 000

    (1) (4)

    except mozzarella

    E 460(ii)

    Powdered cellulose

    quantum satis

     

    only grated and sliced mozzarella

    E 575

    Glucono-delta-lactone

    quantum satis

     

    only mozzarella

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

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

    (4):  The maximum level is expressed as P2O5

    01.7.2

    Ripened cheese

    E 1105

    Lysozyme

    quantum satis

     

     

    E 120

    Cochineal, Carminic acid, Carmines

    125

     

    only red marbled cheese

    E 140

    Chlorophylls, Chlorophyllins

    quantum satis

     

    only sage Derby cheese

    E 141

    Copper complexes of chlorophylls and chlorophyllins

    quantum satis

     

    only sage Derby cheese

    E 153

    Vegetable carbon

    quantum satis

     

    only morbier cheese

    E 160a

    Carotenes

    quantum satis

     

    only ripened orange, yellow and broken-white cheese

    E 160b

    Annatto, Bixin, Norbixin

    15

     

    only ripened orange, yellow and broken-white cheese

    E 160b

    Annatto, Bixin, Norbixin

    50

     

    only red Leicester cheese

    E 160b

    Annatto, Bixin, Norbixin

    35

     

    only Mimolette cheese

    E 160c

    Paprika extract, capsanthin, capsorubin

    quantum satis

     

    only ripened range, yellow and broken-white cheese

    E 163

    Anthocyanins

    quantum satis

     

    only red marbled cheese

    E 170

    Calcium carbonate

    quantum satis

     

     

    E 200-203

    Sorbic acid — sorbates

    1 000

    (1) (2)

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

    E 200-203

    Sorbic acid — sorbates

    quantum satis

     

    only ripened products surface treatment

    E 234

    Nisin

    12,5

    (29)

     

    E 235

    Natamycin

    1

    (8)

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

    E 239

    Hexamethylene tetramine

    25 mg/kg residual amount, expressed as formaldehyde

     

    only Provolone cheese

    E 251-252

    Nitrates

    150

    (30)

    only hard, semi-hard and semi-soft cheese

    E 280-283

    Propionic acid — propionates

    quantum satis

     

    surface treatment only

    E 460

    Powdered cellulose

    quantum satis

     

    only sliced and grated ripened cheese

    E 500(ii)

    Sodium hydrogen carbonate

    quantum satis

     

    only sour milk cheese

    E 504

    Magnesium carbonates

    quantum satis

     

     

    E 509

    Calcium chloride

    quantum satis

     

     

    E 551-559

    Silicon dioxide — silicates

    10 000

    (1)

    only sliced or grated cheese hard and semi-hard cheese

    E 575

    Glucono-delta-lactone

    quantum satis

     

     

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

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

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

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

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

    01.7.3

    Edible cheese rind

    Group II

    Colours at quantum satis

    quantum satis

     

     

    Group III

    Colours with combined maximum limit

    quantum satis

     

     

    E 160d

    Lycopene

    30

     

     

    E 180

    Litholrubine BK

    quantum satis

     

     

    E 160b

    Annatto, Bixin, Norbixin

    20

     

     

    01.7.4

    Whey cheese

    Group II

    Colours at quantum satis

    quantum satis

     

     

    E 200-203

    Sorbic acid — sorbates

    1 000

    (1), (2)

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

    E 251-252

    Nitrates

    150

    (30)

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

    E 260

    Acetic acid

    quantum satis

     

     

    E 270

    Lactic acid

    quantum satis

     

     

    E 330

    Citric acid

    quantum satis

     

     

    E 460(ii)

    Powdered cellulose

    quantum satis

     

    only grated and sliced cheese

    E 575

    Glucono-delta-lactone

    quantum satis

     

     

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

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

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

    01.7.5

    Processed cheese

    Group I

    Additives

     

     

     

    Group II

    Colours at quantum satis

    quantum satis

     

    only flavoured processed cheese

    E 100

    Curcumin

    100

    (33)

    only flavoured processed cheese

    E 102

    Tartrazine

    100

    (33)

    only flavoured processed cheese

    E 104

    Quinoline Yellow

    100

    (33)

    only flavoured processed cheese

    E 110

    Sunset Yellow FCF/Orange Yellow S

    100

    (33)

    only flavoured processed cheese

    E 120

    Cochineal, Carminic acid, Carmines

    100

    (33)

    only flavoured processed cheese

    E 122

    Azorubine, Carmoisine

    100

    (33)

    only flavoured processed cheese

    E 124

    Ponceau 4R, Cochineal Red A

    100

    (33)

    only flavoured processed cheese

    E 160e

    Beta-apo-8′-carotenal (C 30)

    100

    (33)

    only flavoured processed cheese

    E 161b

    Lutein

    100

    (33)

    only flavoured processed cheese

    E 160d

    Lycopene

    5

     

    only flavoured processed cheese

    E 160a

    Carotenes

    quantum satis

     

     

    E 160c

    Paprika extract, capsanthin, capsorubin

    quantum satis

     

     

    E 160b

    Annatto, Bixin, Norbixin

    15

     

     

    E 200-203

    Sorbic acid — sorbates

    2 000

    (1) (2)

     

    E 234

    Nisin

    12,5

    (29)

     

    E 338-452

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

    20 000

    (1) (4)

     

    E 427

    Cassia gum

    2 500

     

     

    E 551-559

    Silicon dioxide — silicates

    10 000

    (1)

     

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

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

    (4):  The maximum level is expressed as P2O5

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

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

    01.7.6

    Cheese products (excluding products falling in category 16)

    Group I

    Additives

     

     

     

    Group II

    Colours at quantum satis

    quantum satis

     

    only flavoured unripened products

    Group III

    Colours with combined maximum limit

    100

     

    only flavoured unripened products

    E 1105

    Lysozyme

    quantum satis

     

    only ripened products

    E 120

    Cochineal, Carminic acid, Carmines

    125

     

    only red marbled products

    E 160a

    Carotenes

    quantum satis

     

    only ripened orange, yellow and broken-white products

    E 160b

    Annatto, Bixin, Norbixin

    15

     

    only ripened orange, yellow and broken-white products

    E 160c

    Paprika extract, capsanthin, capsorubin

    quantum satis

     

    only ripened orange, yellow and broken-white products

    E 163

    Anthocyanins

    quantum satis

     

    only red marbled products

    E 170

    Calcium carbonate

    quantum satis

     

    only ripened products

    E 200-203

    Sorbic acid — sorbates

    1 000

    (1) (2)

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

    E 200-203

    Sorbic acid — sorbates

    quantum satis

     

    only ripened products surface treatment

    E 234

    Nisin

    12,5

    (29)

    only ripened and processed products

    E 235

    Natamycin

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

     

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

    E 251-252

    Nitrates

    150

    (30)

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

    E 280-283

    Propionic acid — propionates

    quantum satis

     

    only ripened products surface treatment

    E 338-452

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

    2 000

    (1) (4)

    only unripened products

    E 460

    Powdered cellulose

    quantum satis

     

    only grated and sliced ripened products and unripened products

    E 504

    Magnesium carbonates

    quantum satis

     

    only ripened products

    E 509

    Calcium chloride

    quantum satis

     

    only ripened products

    E 551-559

    Silicon dioxide — silicates

    10 000

    (1)

    only sliced or grated hard and semi-hard products

    E 575

    Glucono-delta-lactone

    quantum satis

     

    only ripened products

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

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

    (4):  The maximum level is expressed as P2O5

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

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

    01.8

    Dairy analogues, including beverage whiteners

    Group I

    Additives

     

     

     

    Group II

    Colours at quantum satis

    quantum satis

     

     

    E 200-203

    Sorbic acid — sorbates

    quantum satis

    (1) (2)

    only cheese analogues (surface treatment only)

    E 200-203

    Sorbic acid — sorbates

    2 000

    (1) (2)

    only analogues of cheese based on protein

    E 251-252

    Nitrates

    150

    (30)

    only dairy-based cheese analogue

    E 280-283

    Propionic acid — propionates

    quantum satis

     

    only cheese analogues (surface treatment only)

    E 338-452

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

    5 000

    (1) (4)

    only whipped cream analogues

    E 338-452

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

    20 000

    (1) (4)

    only processed cheese analogues

    E 338-452

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

    30 000

    (1) (4)

    only beverage whiteners

    E 338-452

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

    50 000

    (1) (4)

    only beverage whiteners for vending machines

    E 432-436

    Polysorbates

    5 000

    (1)

    only milk and cream analogues

    E 473-474

    Sucrose esters of fatty acids — sucroglycerides

    5 000

    (1)

    only cream analogues

    E 473-474

    Sucrose esters of fatty acids — sucroglycerides

    20 000

    (1)

    only beverage whiteners

    E 475

    Polyglycerol esters of fatty acids

    5 000

     

    only milk and cream analogues

    E 475

    Polyglycerol esters of fatty acids

    500

     

    only beverage whiteners

    E 477

    Propane-1,2-diol esters of fatty acids

    1 000

     

    only beverage whiteners

    E 477

    Propane-1,2-diol esters of fatty acids

    5 000

     

    only milk and cream analogues

    E 481-482

    Stearoyl-2-lactylates

    3 000

    (1)

    only beverage whiteners

    E 491-495

    Sorbitan esters

    5 000

    (1)

    only milk and cream analogues; beverage whiteners

    E 551-559

    Silicon dioxide — silicates

    10 000

    (1)

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

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

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

    (4):  The maximum level is expressed as P2O5

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

    02

    Fats and oils and fat and oil emulsions

    02.1

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

    E 100

    Curcumin

    quantum satis

     

    only fats

    E 160a

    Carotenes

    quantum satis

     

    only fats

    E 160b

    Annatto, bixin, norbixin

    10

     

    only fats

    E 270

    Lactic acid

    quantum satis

     

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

    E 300

    Ascorbic acid

    quantum satis

     

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

    E 304

    Fatty acid esters of ascorbic acid

    quantum satis

     

    except virgin oils and olive oils

    E 306

    Tocopherol-rich extract

    quantum satis

     

    except virgin oils and olive oils

    E 307

    Alpha-tocopherol

    quantum satis

     

    except virgin oils and olive oils

    E 307

    Alpha-tocopherol

    200

     

    only refined olive oils, including olive pomace oil

    E 308

    Gamma tocopherol

    quantum satis

     

    except virgin oils and olive oils

    E 309

    Delta-tocopherol

    quantum satis

     

    except virgin oils and olive oils

    E 310-320

    Gallates, TBHQ and BHA, individually or in combination

    200

    (1) (41)

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

    E 321

    Butylated hydroxytoluene (BHT)

    100

    (41)

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

    E 322

    Lecithins

    30 000

     

    except virgin oils and olive oils

    E 330

    Citric acid

    quantum satis

     

    except virgin oils and olive oils

    E 331

    Sodium citrates

    quantum satis

     

    except virgin oils and olive oils

    E 332

    Potassium citrates

    quantum satis

     

    except virgin oils and olive oils

    E 333

    Calcium citrates

    quantum satis

     

    except virgin oils and olive oils

    E 392

    Extracts of rosemary

    30

    (41) (46)

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

    E 392

    Extracts of rosemary

    50

    (41) (46)

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

    E 471

    Mono- and diglycerides of fatty acids

    10 000

     

    except virgin oils and olive oils

    E 472c

    Citric acid esters of mono- and diglycerides of fatty acids

    quantum satis

     

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

    E 900

    Dimethyl polysiloxane

    10

     

    only oils and fats for frying

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

    (41):  Expressed on fat basis

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

    02.2

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

    02.2.1

    Butter and concentrated butter and butter oil and anhydrous milkfat

    E 160a

    Carotenes

    quantum satis

     

    except butter from sheep and goats milk

    E 500

    Sodium carbonates

    quantum satis

     

    only soured cream butter

    E 338-452

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

    2 000

    (1) (4)

    only soured cream butter

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

    (4):  The maximum level is expressed as P2O5

    02.2.2

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

    Group I

    Additives

     

     

     

    E 100

    Curcumin

    quantum satis

     

    excluding reduced fat butter

    E 160a

    Carotenes

    quantum satis

     

     

    E 160b

    Annatto, bixin, norbixin

    10

     

    excluding reduced fat butter

    E 200-203

    Sorbic acid — sorbates

    1 000

    (1) (2)

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

    E 200-203

    Sorbic acid — sorbates

    2 000

    (1) (2)

    only fat emulsions with a fat content less than 60 %

    E 310-320

    Gallates, TBHQ and BHA, individually or in combination

    200

    (1) (2)

    only frying fat

    E 321

    Butylated hydroxytoluene (BHT)

    100

     

    only frying fat

    E 338-452

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

    5 000

    (1) (4)

    only spreadable fats

    E 385

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

    100

     

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

    E 405

    Propane-1, 2-diol alginate

    3 000

     

     

    E 432-436

    Polysorbates

    10 000

    (1)

    only fat emulsions for baking

    E 473-474

    Sucrose esters of fatty acids — sucroglycerides

    10 000

    (1)

    only fat emulsions for baking

    E 475

    Polyglycerol esters of fatty acids

    5 000

     

     

    E 476

    Polyglycerol polyricinoleate

    4 000

     

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

    E 477

    Propane-1,2-diol esters of fatty acids

    10 000

     

    only fat emulsions for baking purposes

    E 479b

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

    5 000

     

    only fat emulsions for frying purposes

    E 481-482

    Stearoyl-2-lactylates

    10 000

    (1)

     

    E 491-495

    Sorbitan esters

    10 000

    (1)

     

    E 551-559

    Silicon dioxide — silicates

    30 000

    (1)

    only tin greasing products

    E 900

    Dimethyl polysiloxane

    10

     

    only oils and fats for frying

    E 959

    Neohesperidine DC

    5

     

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

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

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

    (4):  The maximum level is expressed as P2O5

    02.3

    Vegetable oil pan spray

    Group I

    Additives

     

     

     

    E 338-452

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

    30 000

    (1) (4)

    only water-based emulsion sprays for coating baking tins

    E 392

    Extracts of rosemary

    50

    (41) (46)

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

    E 551-559

    Silicon dioxide — silicates

    30 000

    (1)

    only tin greasing products

    E 943a

    Butane

    quantum satis

     

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

    E 943b

    Isobutane

    quantum satis

     

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

    E 944

    Propane

    quantum satis

     

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

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

    (4):  The maximum level is expressed as P2O5

    (41):  Expressed on fat basis

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

    03

    Edible ices

    Group I

    Additives

     

     

     

    Group II

    Colours at quantum satis

    quantum satis

     

     

    Group III

    Colours with combined maximum limit

    150

    (25)

     

    Group IV

    Polyols

    quantum satis

     

    only energy-reduced or with no added sugar

    E 160b

    Annatto, Bixin, Norbixin

    20

     

     

    E 160d

    Lycopene

    40

     

     

    E 338-452

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

    1 000

    (1) (4)

     

    E 405

    Propane-1, 2-diol alginate

    3 000

     

    only water-based edible ices

    E 427

    Cassia gum

    2 500

     

     

    E 432-436

    Polysorbates

    1 000

    (1)

     

    E 473-474

    Sucrose esters of fatty acids — sucroglycerides

    5 000

    (1)

     

    E 477

    Propane-1,2-diol esters of fatty acids

    3 000

     

     

    E 491-495

    Sorbitan esters

    500

    (1)

     

    E 901

    Beeswax, white and yellow

    quantum satis

     

    only prepacked wafers containing ice cream

    E 950

    Acesulfame K

    800

     

    only energy-reduced or with no added sugar

    E 951

    Aspartame

    800

     

    only energy-reduced or with no added sugar

    E 954

    Saccharin and its Na, K and Ca salts

    100

    (52)

    only energy-reduced or with no added sugar

    E 955

    Sucralose

    320

     

    only energy-reduced or with no added sugar

    E 957

    Thaumatin

    50

     

    only energy-reduced or with no added sugar

    E 959

    Neohesperidine DC

    50

     

    only energy-reduced or with no added sugar

    E 961

    Neotame

    26

     

    only energy-reduced or with no added sugar

    E 962

    Salt of aspartame-acesulfame

    800

    (11)b (49) (50)

    only energy-reduced or with no added sugar

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

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

    (4):  The maximum level is expressed as P2O5

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

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

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

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

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

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

    04

    Fruit and vegetables

    04.1

    Unprocessed fruit and vegetables

    04.1.1

    Entire fresh fruit and vegetables

    E 200-203

    Sorbic acid — sorbates

    20

     

    only surface treatment of unpeeled fresh citrus fruit

    E 220-228

    Sulphur dioxide — sulphites

    10

    (3)

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

    E 220-228

    Sulphur dioxide — sulphites

    100

    (3)

    only vacuum-packed sweetcorn

    E 445

    Glycerol esters of wood rosins

    50

     

    only surface treatment of citrus fruit

    E 473-474

    Sucrose esters of fatty acids — sucroglycerides

    quantum satis

    (1)

    only fresh fruits, surface treatment

    E 901

    Beeswax, white and yellow

    quantum satis

     

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

    E 902

    Candelilla wax

    quantum satis

     

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

    E 903

    Carnauba wax

    200

     

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

    E 904

    Shellac

    quantum satis

     

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

    E 905

    Microcrystalline wax

    quantum satis

     

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

    E 912

    Montan acid esters

    quantum satis

     

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

    E 914

    Oxidised polyethylene wax

    quantum satis

     

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

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

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

    04.1.2

    Peeled, cut and shredded fruit and vegetables

    E 220-228

    Sulphur dioxide — sulphites

    50

    (3)

    only peeled potatoes

    E 220-228

    Sulphur dioxide — sulphites

    300

    (3)

    only onion, garlic and shallot pulp

    E 220-228

    Sulphur dioxide — sulphites

    800

    (3)

    only horseradish pulp

    E 296

    Malic acid

    quantum satis

     

    only prepacked unprocessed and peeled potatoes only

    E 300

    Ascorbic acid

    quantum satis

     

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

    E 301

    Sodium ascorbate

    quantum satis

     

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

    E 302

    Calcium ascorbate

    quantum satis

     

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

    E 330

    Citric acid

    quantum satis

     

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

    E 331

    Sodium citrates

    quantum satis

     

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

    E 332

    Potassium citrates

    quantum satis

     

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

    E 333

    Calcium citrates

    quantum satis

     

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

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

    04.1.3

    Frozen fruit and vegetables

    E 220-228

    Sulphur dioxide — sulphites

    50

    (3)

    only white vegetables including mushrooms and white pulses

    E 220-228

    Sulphur dioxide — sulphites

    100

    (3)

    only frozen and deep-frozen potatoes

    E 300

    Ascorbic acid

    quantum satis

     

     

    E 301

    Sodium ascorbate

    quantum satis

     

     

    E 302

    Calcium ascorbate

    quantum satis

     

     

    E 330

    Citric acid

    quantum satis

     

     

    E 331

    Sodium citrates

    quantum satis

     

     

    E 332

    Potassium citrates

    quantum satis

     

     

    E 333

    Calcium citrates

    quantum satis

     

     

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

    04.2

    Processed fruit and vegetables

    04.2.1

    Dried fruit and vegetables

    Group I

    Additives

     

     

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

    E 101

    Riboflavins

    quantum satis

     

    only preserves of red fruit

    E 120

    Cochineal, Carminic acid, Carmines

    200

    (34)

    only preserves of red fruit

    E 122

    Azorubine, Carmoisine

    200

    (34)

    only preserves of red fruit

    E 124

    Ponceau 4R, Cochineal Red A

    200

    (34)

    only preserves of red fruit

    E 129

    Allura Red AG

    200

    (34)

    only preserves of red fruit

    E 131

    Patent Blue V

    200

    (34)

    only preserves of red fruit

    E 133

    Brilliant Blue FCF

    200

    (34)

    only preserves of red fruit

    E 140

    Chlorophylls, Chlorophyllins

    quantum satis

     

    only preserves of red fruit

    E 141

    Copper complexes of chlorophylls and chlorophyllins

    quantum satis

     

    only preserves of red fruit

    E 150a-d

    Caramels

    quantum satis

     

    only preserves of red fruit

    E 160a

    Carotenes

    quantum satis

     

    only preserves of red fruit

    E 160c

    Paprika extract, capsanthin, capsorubin

    quantum satis

     

    only preserves of red fruit

    E 162

    Beetroot Red, betanin

    quantum satis

     

    only preserves of red fruit

    E 163

    Anthocyanins

    quantum satis

     

    only preserves of red fruit

    E 200-203

    Sorbic acid — sorbates

    1 000

    (1) (2)

    only dried fruit

    E 220-228

    Sulphur dioxide — sulphites

    50

    (3)

    only dried coconut

    E 220-228

    Sulphur dioxide — sulphites

    50

    (3)

    only white vegetables, processed, including pulses

    E 220-228

    Sulphur dioxide — sulphites

    100

    (3)

    only dried mushrooms

    E 220-228

    Sulphur dioxide — sulphites

    150

    (3)

    only dried ginger

    E 220-228

    Sulphur dioxide — sulphites

    200

    (3)

    only dried tomatoes

    E 220-228

    Sulphur dioxide — sulphites

    400

    (3)

    only white vegetables, dried

    E 220-228

    Sulphur dioxide — sulphites

    500

    (3)

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

    E 220-228

    Sulphur dioxide — sulphites

    600

    (3)

    only dried apples and pears

    E 220-228

    Sulphur dioxide — sulphites

    1 000

    (3)

    only dried bananas

    E 220-228

    Sulphur dioxide — sulphites

    2 000

    (3)

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

    E 907

    Hydrogenated poly-1-decene

    2 000

     

    only dried fruit as glazing agent

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

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

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

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

    04.2.2

    Fruit and vegetables in vinegar, oil, or brine

    Group I

    Additives

     

     

     

    E 101

    Riboflavins

    quantum satis

     

    only preserves of red fruit

    E 120

    Cochineal, Carminic acid, Carmines

    200

    (34)

    only preserves of red fruit

    E 122

    Azorubine, Carmoisine

    200

    (34)

    only preserves of red fruit

    E 124

    Ponceau 4R, Cochineal Red A

    200

    (34)

    only preserves of red fruit

    E 129

    Allura Red AG

    200

    (34)

    only preserves of red fruit

    E 131

    Patent Blue V

    200

    (34)

    only preserves of red fruit

    E 133

    Brilliant Blue FCF

    200

    (34)

    only preserves of red fruit

    E 140

    Chlorophylls, Chlorophyllins

    quantum satis

     

    only preserves of red fruit

    E 141

    Copper complexes of chlorophylls and chlorophyllins

    quantum satis

     

    only preserves of red fruit

    E 150a-d

    Caramels

    quantum satis

     

    only preserves of red fruit

    E 160a

    Carotenes

    quantum satis

     

    only preserves of red fruit

    E 160c

    Paprika extract, capsanthin, capsorubin

    quantum satis

     

    only preserves of red fruit

    E 162

    Beetroot Red, betanin

    quantum satis

     

    only preserves of red fruit

    E 163

    Anthocyanins

    quantum satis

     

    only preserves of red fruit

    E 101

    Riboflavins

    quantum satis

     

    only vegetables (excluding olives)

    E 140

    Chlorophylls, Chlorophyllins

    quantum satis

     

    only vegetables (excluding olives)

    E 141

    Copper complexes of chlorophylls and chlorophyllins

    quantum satis

     

    only vegetables (excluding olives)

    E 150a-d

    Caramels

    quantum satis

     

    only vegetables (excluding olives)

    E 160a

    Carotenes

    quantum satis

     

    only vegetables (excluding olives)

    E 162

    Beetroot Red, betanin

    quantum satis

     

    only vegetables (excluding olives)

    E 163

    Anthocyanins

    quantum satis

     

    only vegetables (excluding olives)

    E 200-213

    Sorbic acid — sorbates; Benzoic acid — benzoates

    2 000

    (1) (2)

    only vegetables (excluding olives)

    E 200-203

    Sorbic acid — sorbates

    1 000

    (1) (2)

    only olives and olive-based preparations

    E 210-213

    Benzoic acid — benzoates

    500

    (1) (2)

    only olives and olive-based preparations

    E 200-213

    Sorbic acid — sorbates; Benzoic acid — benzoates

    1 000

    (1) (2)

    only olives and olive-based preparations

    E 220-228

    Sulphur dioxide — sulphites

    100

    (3)

    except olives and golden peppers in brine

    E 220-228

    Sulphur dioxide — sulphites

    500

    (3)

    only golden peppers in brine

    E 579

    Ferrous gluconate

    150

    (56)

    only olives darkened by oxidation

    E 585

    Ferrous lactate

    150

    (56)

    only olives darkened by oxidation

    E 950

    Acesulfame K

    200

     

    only sweet-sour preserves of fruit and vegetables

    E 951

    Aspartame

    300

     

    only sweet-sour preserves of fruit and vegetables

    E 954

    Saccharin and its Na, K and Ca salts

    160

    (52)

    only sweet-sour preserves of fruit and vegetables

    E 955

    Sucralose

    180

     

    only sweet-sour preserves of fruit and vegetables

    E 959

    Neohesperidine DC

    100

     

    only sweet-sour preserves of fruit and vegetables

    E 961

    Neotame

    10

     

    only sweet-sour preserves of fruit and vegetables

    E 962

    Salt of aspartame-acesulfame

    200

    (11)a (49) (50)

    only sweet-sour preserves of fruit and vegetables

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

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

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

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

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

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

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

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

    (56):  Expressed as Fe

    04.2.3

    Canned or bottled fruit and vegetables

    E 101

    Riboflavins

    quantum satis

     

    only preserves of red fruit

    E 120

    Cochineal, Carminic acid, Carmines

    200

    (34)

    only preserves of red fruit

    E 122

    Azorubine, Carmoisine

    200

    (34)

    only preserves of red fruit

    E 124

    Ponceau 4R, Cochineal Red A

    200

    (34)

    only preserves of red fruit

    E 129

    Allura Red AG

    200

    (34)

    only preserves of red fruit

    E 131

    Patent Blue V

    200

    (34)

    only preserves of red fruit

    E 133

    Brilliant Blue FCF

    200

    (34)

    only preserves of red fruit

    E 140

    Chlorophylls, Chlorophyllins

    quantum satis

     

    only preserves of red fruit

    E 141

    Copper complexes of chlorophylls and chlorophyllins

    quantum satis

     

    only preserves of red fruit

    E 150a-d

    Caramels

    quantum satis

     

    only preserves of red fruit

    E 160a

    Carotenes

    quantum satis

     

    only preserves of red fruit

    E 160c

    Paprika extract, capsanthin, capsorubin

    quantum satis

     

    only preserves of red fruit

    E 162

    Beetroot Red, betanin

    quantum satis

     

    only vegetables (excluding olives)

    E 163

    Anthocyanins

    quantum satis

     

    only preserves of red fruit

    E 102

    Tartrazine

    100

     

    only processed mushy and garden peas (canned)

    E 133

    Brilliant Blue FCF

    20

     

    only processed mushy and garden peas (canned)

    E 142

    Green S

    10

     

    only processed mushy and garden peas (canned)

    E 127

    Erythrosine

    200

     

    only cocktail cherries and candied cherries

    E 127

    Erythrosine

    150

     

    only bigareaux cherries in syrup and in cocktails

    E 220-228

    Sulphur dioxide — sulphites

    50

    (3)

    only white vegetables, including pulses

    E 220-228

    Sulphur dioxide — sulphites

    250

    (3)

    only bottled, sliced lemon

    E 220-228

    Sulphur dioxide — sulphites

    100

    (3)

    only bottled whiteheart cherries; vacuum-packed sweetcorn

    E 260

    Acetic acid

    quantum satis

     

     

    E 261

    Potassium acetate

    quantum satis

     

     

    E 262

    Sodium acetates

    quantum satis

     

     

    E 263

    Calcium acetate

    quantum satis

     

     

    E 270

    Lactic acid

    quantum satis

     

     

    E 296

    Malic acid

    quantum satis

     

     

    E 300

    Ascorbic acid

    quantum satis

     

     

    E 301

    Sodium ascorbate

    quantum satis

     

     

    E 302

    Calcium ascorbate

    quantum satis

     

     

    E 325

    Sodium lactate

    quantum satis

     

     

    E 326

    Potassium lactate

    quantum satis

     

     

    E 327

    Calcium lactate

    quantum satis

     

     

    E 330

    Citric acid

    quantum satis

     

     

    E 331

    Sodium citrates

    quantum satis

     

     

    E 332

    Potassium citrates

    quantum satis

     

     

    E 333

    Calcium citrates

    quantum satis

     

     

    E 334

    Tartaric acid (L(+)-)

    quantum satis

     

     

    E 335

    Sodium tartrates

    quantum satis

     

     

    E 336

    Potassium tartrates

    quantum satis

     

     

    E 337

    Sodium potassium tartrate

    quantum satis

     

     

    E 385

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

    250

     

    only pulses, legumes, mushrooms and artichokes

    E 410

    Locust bean gum

    quantum satis

     

    only chestnuts in liquid

    E 412

    Guar gum

    quantum satis

     

    only chestnuts in liquid

    E 415

    Xanthan gum

    quantum satis

     

    only chestnuts in liquid

    E 509

    Calcium chloride

    quantum satis

     

     

    E 512

    Stannous chloride

    25

    (55)

    only white asparagus

    E 575

    Glucono-delta-lactone

    quantum satis

     

     

    E 579

    Ferrous gluconate

    150

    (56)

    only olives darkened by oxidation

    E 585

    Ferrous lactate

    150

    (56)

    only olives darkened by oxidation

    E 900

    Dimethyl polysiloxane

    10

     

     

    E 950

    Acesulfame K

    350

     

    only fruit energy-reduced or with no added sugar

    E 951

    Aspartame

    1 000

     

    only fruit energy-reduced or with no added sugar

    E 952

    Cyclamic acid and its Na and Ca salts

    1 000

    (51)

    only fruit energy-reduced or with no added sugar

    E 954

    Saccharin and its Na, K and Ca salts

    200

    (52)

    only fruit energy-reduced or with no added sugar

    E 955

    Sucralose

    400

     

    only fruit energy-reduced or with no added sugar

    E 959

    Neohesperidine DC

    50

     

    only fruit energy-reduced or with no added sugar

    E 961

    Neotame

    32

     

    only fruit energy-reduced or with no added sugar

    E 962

    Salt of aspartame-acesulfame

    350

    (11)a (49) (50)

    only fruit energy-reduced or with no added sugar

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

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

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

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

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

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

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

    (55):  Expressed as Sn

    (56):  Expressed as Fe

    04.2.4

    Fruit and vegetable preparations, excluding products covered by 5.4

    04.2.4.1

    Fruit and vegetable preparations excluding compote

    Group I

    Additives

     

     

     

    Group II

    Colours at quantum satis

    quantum satis

     

    only mostarda di frutta

    Group III

    Colours with combined maximum limit

    200

     

    only mostarda di frutta

    Group IV

    Polyols

    quantum satis

     

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

    E 101

    Riboflavins

    quantum satis

     

    only preserves of red fruit

    E 120

    Cochineal, Carminic acid, Carmines

    200

    (34)

    only preserves of red fruit

    E 122

    Azorubine, Carmoisine

    200

    (34)

    only preserves of red fruit

    E 124

    Ponceau 4R, Cochineal Red A

    200

    (34)

    only preserves of red fruit

    E 129

    Allura Red AG

    200

    (34)

    only preserves of red fruit

    E 131

    Patent Blue V

    200

    (34)

    only preserves of red fruit

    E 133

    Brilliant Blue FCF

    200

    (34)

    only preserves of red fruit

    E 140

    Chlorophylls, Chlorophyllins

    quantum satis

     

    only preserves of red fruit

    E 141

    Copper complexes of chlorophylls and chlorophyllins

    quantum satis

     

    only preserves of red fruit

    E 150a-d

    Caramels

    quantum satis

     

    only preserves of red fruit

    E 160a

    Carotenes

    quantum satis

     

    only preserves of red fruit

    E 160c

    Paprika extract, capsanthin, capsorubin

    quantum satis

     

    only preserves of red fruit

    E 162

    Beetroot Red, betanin

    quantum satis

     

    only vegetables (excluding olives)

    E 163

    Anthocyanins

    quantum satis

     

    only preserves of red fruit

    E 200-203

    Sorbic acid — sorbates

    1 000

    (1) (2)

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

    E 210-213

    Benzoic acid — benzoates

    500

    (1) (2)

    only seaweed preparations, olives and olive-based preparations

    E 210-213

    Benzoic acid — benzoates

    2 000

    (1) (2)

    only cooked red beet

    E 200-213

    Sorbic acid — sorbates; Benzoic acid — benzoates

    1 000

    (1) (2)

    only olive-based preparations

    E 220-228

    Sulphur dioxide — sulphites

    50

    (3)

    only processed white vegetables and mushrooms

    E 220-228

    Sulphur dioxide — sulphites

    100

    (3)

    only rehydrated dried fruit and lychees, mostarda di frutta

    E 220-228

    Sulphur dioxide — sulphites

    300

    (3)

    only onion, garlic and shallot pulp

    E 220-228

    Sulphur dioxide — sulphites

    800

    (3)

    only horseradish pulp

    E 220-228

    Sulphur dioxide — sulphites

    800

    (3)

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

    E 338-452

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

    800

    (1) (4)

    only fruit preparations

    E 338-452

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

    4 000

    (1) (4)

    only glazings for vegetable products

    E 405

    Propane-1, 2-diol alginate

    5 000

     

     

    E 481-482

    Stearoyl-2-lactylates

    2 000

    (1)

    only mostarda di frutta

    E 950

    Acesulfame K

    350

     

    only energy-reduced

    E 951

    Aspartame

    1 000

     

    only energy-reduced

    E 952

    Cyclamic acid and its Na and Ca salts

    250

    (51)

    only energy-reduced

    E 954

    Saccharin and its Na, K and Ca salts

    200

    (52)

    only energy-reduced

    E 955

    Sucralose

    400

     

    only energy-reduced

    E 959

    Neohesperidine DC

    50

     

    only energy-reduced

    E 961

    Neotame

    32

     

    only energy-reduced

    E 962

    Salt of aspartame-acesulfame

    350

    (11)a (49) (50)

    only energy-reduced

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

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

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

    (4):  The maximum level is expressed as P2O5

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

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

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

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

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

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

    04.2.4.2

    Compote, excluding products covered by category 16

    E 300

    Ascorbic acid

    quantum satis

     

     

    E 301

    Sodium ascorbate

    quantum satis

     

     

    E 302

    Calcium ascorbate

    quantum satis

     

     

    E 330

    Citric acid

    quantum satis

     

     

    E 331

    Sodium citrates

    quantum satis

     

     

    E 332

    Potassium citrates

    quantum satis

     

     

    E 333

    Calcium citrates

    quantum satis

     

     

    E 440

    Pectins

    quantum satis

     

    only fruit compote other than apple

    E 509

    Calcium chloride

    quantum satis

     

    only fruit compote other than apple

    04.2.5

    Jam, jellies and marmalades and similar products

    04.2.5.1

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

    Group IV

    Polyols

    quantum satis

     

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

    E 200-213

    Sorbic acid — sorbates; Benzoic acid — benzoates

    1 000

    (1) (2)

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

    E 210-213

    Benzoic acid — benzoates

    500

    (1) (2)

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

    E 220-228

    Sulphur dioxide — sulphites

    100

    (3)

    only jams, jellies and mermelades made with sulphited fruit

    E 270

    Lactic acid

    quantum satis

     

     

    E 296

    Malic acid

    quantum satis

     

     

    E 300

    Ascorbic acid

    quantum satis

     

     

    E 327

    Calcium lactate

    quantum satis

     

     

    E 330

    Citric acid

    quantum satis

     

     

    E 331

    Sodium citrates

    quantum satis

     

     

    E 333

    Calcium citrates

    quantum satis

     

     

    E 334

    Tartaric acid (L(+)-)

    quantum satis

     

     

    E 335

    Sodium tartrates

    quantum satis

     

     

    E 350

    Sodium malates

    quantum satis

     

     

    E 440

    Pectins

    quantum satis

     

     

    E 471

    Mono- and diglycerides of fatty acids

    quantum satis

     

     

    E 950

    Acesulfame K

    1 000

     

    only energy-reduced jams jellies and marmalades

    E 951

    Aspartame

    1 000

     

    only energy-reduced jams jellies and marmalades

    E 952

    Cyclamic acid and its Na and Ca salts

    1 000

     

    only energy-reduced jams jellies and marmalades

    E 954

    Saccharin and its Na, K and Ca salts

    200

    (51)

    only energy-reduced jams jellies and marmalades

    E 955

    Sucralose

    400

    (52)

    only energy-reduced jams jellies and marmalades

    E 959

    Neohesperidine DC

    50

     

    only energy-reduced jams jellies and marmalades

    E 961

    Neotame

    32

     

    only energy-reduced jams jellies and marmalades

    E 961

    Neotame

    2

     

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

    E 962

    Salt of aspartame-acesulfame

    1 000

    (11)b (49) (50)

    only energy-reduced jams jellies and marmalades

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

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

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

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

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

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

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

    04.2.5.2

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

    Group IV

    Polyols

    quantum satis

     

    only energy-reduced or with no added sugar

    E 100

    Curcumin

    quantum satis

     

    except chestnut purée

    E 104

    Quinoline Yellow

    100

    (31)

    except chestnut purée

    E 110

    Sunset Yellow FCF/Orange Yellow S

    100

    (31)

    except chestnut purée

    E 120

    Cochineal, Carminic acid, Carmines

    100

    (31)

    except chestnut purée

    E 124

    Ponceau 4R, Cochineal Red A

    100

    (31)

    except chestnut purée

    E 140

    Chlorophylls, Chlorophyllins

    quantum satis

     

    except chestnut purée

    E 141

    Copper complexes of chlorophylls and chlorophyllins

    quantum satis

     

    except chestnut purée

    E 142

    Green S

    100

    (31)

    except chestnut purée

    E 150a-d

    Caramels

    quantum satis

     

    except chestnut purée

    E 160a

    Carotenes

    quantum satis

     

    except chestnut purée

    E 160c

    Paprika extract, capsanthin, capsorubin

    quantum satis

     

    except chestnut purée

    E 160d

    Lycopene

    10

    (31)

    except chestnut purée

    E 161b

    Lutein

    100

    (31)

    except chestnut purée

    E 162

    Beetroot Red, betanin

    quantum satis

     

    except chestnut purée

    E 163

    Anthocyanins

    quantum satis

     

    except chestnut purée

    E 200-213

    Sorbic acid — sorbates; Benzoic acid — benzoates

    1 000

    (1) (2)

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

    E 210-213

    Benzoic acid — benzoates

    500

    (1) (2)

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

    E 220-228

    Sulphur dioxide — sulphites

    50

    (3)

     

    E 220-228

    Sulphur dioxide — sulphites

    100

    (3)

    only jams, jellies and marmalades made with sulphited fruit

    E 270

    Lactic acid

    quantum satis

     

     

    E 296

    Malic acid

    quantum satis

     

     

    E 300

    Ascorbic acid

    quantum satis

     

     

    E 327

    Calcium lactate

    quantum satis

     

     

    E 330

    Citric acid

    quantum satis

     

     

    E 331

    Sodium citrates

    quantum satis

     

     

    E 333

    Calcium citrates

    quantum satis

     

     

    E 334

    Tartaric acid (L(+)-)

    quantum satis

     

     

    E 335

    Sodium tartrates

    quantum satis

     

     

    E 350

    Sodium malates

    quantum satis

     

     

    E 400-404

    Alginic acid — alginates

    10 000

    (32)

     

    E 406

    Agar

    10 000

    (32)

     

    E 407

    Carrageenan

    10 000

    (32)

     

    E 410

    Locust bean gum

    10 000

    (32)

     

    E 412

    Guar gum

    10 000

    (32)

     

    E 415

    Xanthan gum

    10 000

    (32)

     

    E 418

    Gellan gum

    10 000

    (32)

     

    E 440

    Pectins

    quantum satis

     

     

    E 471

    Mono- and diglycerides of fatty acids

    quantum satis

     

     

    E 493

    Sorbitan monolaurate

    25

     

    only jelly marmalade

    E 509

    Calcium chloride

    quantum satis

     

     

    E 524

    Sodium hydroxide

    quantum satis

     

     

    E 900

    Dimethyl polysiloxane

    10

     

     

    E 950

    Acesulfame K

    1 000

     

    only energy-reduced jams, jellies and marmalades

    E 951

    Aspartame

    1 000

     

    only energy-reduced jams, jellies and marmalades

    E 952

    Cyclamic acid and its Na and Ca salts

    1 000

    (51)

    only energy-reduced jams, jellies and marmalades

    E 954

    Saccharin and its Na, K and Ca salts

    200

    (52)

    only energy-reduced jams, jellies and marmalades

    E 955

    Sucralose

    400

     

    only energy-reduced jams, jellies and marmalades

    E 959

    Neohesperidine DC

    50

     

    only energy-reduced jams, jellies and marmalades

    E 959

    Neohesperidine DC

    5

     

    only fruit jellies as flavour enhancer

    E 961

    Neotame

    32

     

    only energy-reduced jams, jellies and marmalades

    E 961

    Neotame

    2

     

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

    E 962

    Salt of aspartame-acesulfame

    1 000

    (11)b (49) (50)

    only energy-reduced jams, jellies and marmalades

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

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

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

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

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

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

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

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

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

    04.2.5.3

    Other similar fruit or vegetable spreads

    Group II

    Colours at quantum satis

     

     

    except crème de pruneaux

    Group IV

    Polyols

    quantum satis

     

    only energy-reduced or with no added sugar

    E 100

    Curcumin

    quantum satis

     

    except crème de pruneaux

    E 104

    Quinoline Yellow

    100

    (31)

    except crème de pruneaux

    E 110

    Sunset Yellow FCF/Orange Yellow S

    100

    (31)

    except crème de pruneaux

    E 120

    Cochineal, Carminic acid, Carmines

    100

    (31)

    except crème de pruneaux

    E 124

    Ponceau 4R, Cochineal Red A

    100

    (31)

    except crème de pruneaux

    E 142

    Green S

    100

    (31)

    except crème de pruneaux

    E 160d

    Lycopene

    10

    (31)

    except crème de pruneaux

    E 161b

    Lutein

    100

    (31)

    except crème de pruneaux

    E 200-213

    Sorbic acid — sorbates; Benzoic acid — benzoates

    1 000

    (1) (2)

    other fruit-based spreads, mermeladas

    E 200-213

    Sorbic acid — sorbates; Benzoic acid — benzoates

    1 500

    (1) (2)

    only marmelada

    E 210-213

    Benzoic acid — benzoates

    500

    (1) (2)

    other fruit-based spreads, mermeladas

    E 210-213

    Benzoic acid — benzoates

    1 000

    (1) (2)

    only dulce de membrillo

    E 220-228

    Sulphur dioxide — sulphites

    50

    (3)

     

    E 270

    Lactic acid

    quantum satis

     

     

    E 296

    Malic acid

    quantum satis

     

     

    E 300

    Ascorbic acid

    quantum satis

     

     

    E 327

    Calcium lactate

    quantum satis

     

     

    E 330

    Citric acid

    quantum satis

     

     

    E 331

    Sodium citrates

    quantum satis

     

     

    E 333

    Calcium citrates

    quantum satis

     

     

    E 334

    Tartaric acid (L(+)-)

    quantum satis

     

     

    E 335

    Sodium tartrates

    quantum satis

     

     

    E 350

    Sodium malates

    quantum satis

     

     

    E 400-404

    Alginic acid — alginates

    10 000

    (32)

     

    E 406

    Agar

    10 000

    (32)

     

    E 407

    Carrageenan

    10 000

    (32)

     

    E 410

    Locust bean gum

    10 000

    (32)

     

    E 412

    Guar gum

    10 000

    (32)

     

    E 415

    Xanthan gum

    10 000

    (32)

     

    E 418

    Gellan gum

    10 000

    (32)

     

    E 440

    Pectins

    quantum satis

     

     

    E 471

    Mono- and diglycerides of fatty acids

    quantum satis

     

     

    E 509

    Calcium chloride

    quantum satis

     

     

    E 524

    Sodium hydroxide

    quantum satis

     

     

    E 900

    Dimethyl polysiloxane

    10

     

     

    E 950

    Acesulfame K

    1 000

     

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

    E 951

    Aspartame

    1 000

     

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

    E 952

    Cyclamic acid and its Na and Ca salts

    500

    (51)

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

    E 954

    Saccharin and its Na, K and Ca salts

    200

    (52)

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

    E 955

    Sucralose

    400

     

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

    E 959

    Neohesperidine DC

    50

     

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

    E 961

    Neotame

    32

     

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

    E 962

    Salt of aspartame-acesulfame

    1 000

    (11)b (49) (50)

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

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

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

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

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

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

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

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

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

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

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

    04.2.5.4

    Nut butters and nut spreads

    Group I

    Additives

     

     

     

    E 310-320

    Gallates, TBHQ and BHA

    200

    (1) (41)

    only processed nuts

    E 338-452

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

    5 000

    (1), (4)

    only spreadable fats excluding butter

    E 392

    Extracts of rosemary

    200

    (41) (46)

     

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

    (4):  The maximum level is expressed as P2O5

    (41):  Expressed on fat basis

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

    04.2.6

    Processed potato products

    Group I

    Additives

     

     

     

    E 100

    Curcumin

    quantum satis

     

    only dried potato granules and flakes

    E 200-203

    Sorbic acid — sorbates

    2 000

    (1) (2)

    only potato dough and pre-fried potato slices

    E 220-228

    Sulphur dioxide — sulphites

    400

    (3)

    only dehydrated potatoes products

    E 220-228

    Sulphur dioxide — sulphites

    100

    (3)

     

    E 310-320

    Gallates, TBHQ and BHA

    25

    (1)

    only dehydrated potatoes

    E 338-452

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

    5 000

    (1) (4)

    including pre-fried frozen en deep-frozen potatoes

    E 392

    Extracts of rosemary

    200

    (46)

    only dehydrated potatoes products

    E 426

    Soybean hemicellulose

    10 000

     

    only prepacked processed potato products

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

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

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

    (4):  The maximum level is expressed as P2O5

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

    05

    Confectionery

    05.1

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

    Group I

    Additives

     

     

    only energy-reduced or with no added sugar

    Group IV

    Polyols

    quantum satis

     

    only energy-reduced or with no added sugar

    E 170

    Calcium carbonate

    70 000

    (*)

     

    E 322

    Lecithins

    quantum satis

     

     

    E 330

    Citric acid

    5 000

     

     

    E 334

    Tartaric acid (L(+)-)

    5 000

     

     

    E 414

    Gum arabic (acacia gum)

    quantum satis

     

    as glazing agent only

    E 422

    Glycerol

    quantum satis

     

     

    E 440

    Pectins

    quantum satis

     

    as glazing agent only

    E 442

    Ammonium phosphatides

    10 000

     

     

    E 471

    Mono- and diglycerides of fatty acids

    quantum satis

     

     

    E 472c

    Citric acid esters of mono- and diglycerides of fatty acids

    quantum satis

     

     

    E 476

    Polyglycerol polyricinoleate

    5 000

     

     

    E 492

    Sorbitan tristearate

    10 000

     

     

    E 500-504

    Carbonates

    70 000

    (*)

     

    E 524-528

    Hydroxides

    70 000

    (*)

     

    E 530

    Magnesium oxide

    70 000

    (*)

     

    E 901

    Beeswax, white and yellow

    quantum satis

     

    as glazing agent only

    E 902

    Candelilla wax

    quantum satis

     

    as glazing agent only

    E 903

    Carnauba wax

    500

     

    as glazing agent only

    E 904

    Shellac

    quantum satis

     

    as glazing agent only

    E 950

    Acesulfame K

    500

     

    only energy-reduced or with no added sugar

    E 951

    Aspartame

    2 000

     

    only energy-reduced or with no added sugar

    E 954

    Saccharin and its Na, K and Ca salts

    500

    (52)

    only energy-reduced or with no added sugar

    E 955

    Sucralose

    800

     

    only energy-reduced or with no added sugar

    E 957

    Thaumatin

    50

     

    only energy-reduced or with no added sugar

    E 959

    Neohesperidine DC

    100

     

    only energy-reduced or with no added sugar

    E 961

    Neotame

    65

     

    only energy-reduced or with no added sugar

    E 962

    Salt of aspartame-acesulfame

    500

    (11)a (49) (50)

    only energy-reduced or with no added sugar

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

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

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

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

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

    05.2

    Other confectionery including breath freshening microsweets

    Group I

    Additives

     

     

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

    E425 may not be used in jelly confectionery

    Group II

    Colours at quantum satis

    quantum satis

     

     

    Group III

    Colours with combined maximum limit

    300

    (25)

    except candied fruit and vegetables

    Group III

    Colours with combined maximum limit

    200

     

    only candied fruit and vegetables

    Group IV

    Polyols

    quantum satis

     

    only with no added sugar

    Group IV

    Polyols

    quantum satis

     

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

    Group IV

    Polyols

    quantum satis

     

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

    Group IV

    Polyols

    quantum satis

     

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

    Group IV

    Polyols

    quantum satis

     

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

    E 160d

    Lycopene

    30

     

     

    E 173

    Aluminium

    quantum satis

     

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

    E 174

    Silver

    quantum satis

     

    only external coating of confectionery

    E 175

    Gold

    quantum satis

     

    only external coating of confectionery

    E 200-219

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

    1 500

    (1) (2) (5)

    except candied, crystallised or glacé fruit and vegetables

    E 200-213

    Sorbic acid — sorbates; Benzoic acid — benzoates

    1 000

    (1) (2)

    only candied, crystallised or glacé fruit and vegetables

    E 220-228

    Sulphur dioxide — sulphites

    100

    (3)

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

    E 220-228

    Sulphur dioxide — sulphites

    50

    (3)

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

    E 297

    Fumaric acid

    1 000

     

    only sugar confectionery

    E 338-452

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

    5 000

    (1) (4)

    only sugar confectionery, except candied fruit

    E 338-452

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

    800

    (1) (4)

    only candied fruit

    E 405

    Propane-1, 2-diol alginate

    1 500

     

    only sugar confectionery

    E 426

    Soybean hemicellulose

    10 000

     

    only jelly confectionery, except jelly mini-cups

    E 432-436

    Polysorbates

    1 000

    (1)

    only sugar confectionery

    E 442

    Ammonium phosphatides

    10 000

     

    only cocoa-based confectionery

    E 459

    Beta-cyclodextrin

    quantum satis

     

    only foods in tablet and coated tablet form

    E 473-474

    Sucrose esters of fatty acids — sucroglycerides

    5 000

     

    only sugar confectionery

    E 475

    Polyglycerol esters of fatty acids

    2 000

     

    only sugar confectionery

    E 476

    Polyglycerol polyricinoleate

    5 000

     

    only cocoa-based confectionery

    E 477

    Propane-1,2-diol esters of fatty acids

    5 000

     

    only sugar confectionery

    E 481-482

    Stearoyl-2-lactylates

    5 000

    (1)

    only sugar confectionery

    E 491-495

    Sorbitan esters

    5 000

    (1)

    only sugar confectionery

    E 492

    Sorbitan tristearate

    10 000

     

    only cocoa-based confectionery

    E 520-523

    Aluminium sulphates

    200

    (1) (38)

    only candied, crystallised or glacé fruit and vegetables

    E 551-559

    Silicon dioxide — silicates

    quantum satis

    (1)

    surface treatment only

    E 900

    Dimethyl polysiloxane

    10

     

     

    E 901

    Beeswax, white and yellow

    quantum satis

     

    as glazing agent only

    E 902

    Candelilla wax

    quantum satis

     

    as glazing agent only

    E 903

    Carnauba wax

    500

     

    as glazing agent only

    E 904

    Shellac

    quantum satis

     

    as glazing agent only

    E 905

    Microcrystalline wax

    quantum satis

     

    surface treatment only

    E 907

    Hydrogenated poly-1-decene

    2 000

     

    only as glazing agent for sugar confectionery

    E 950

    Acesulfame K

    500

     

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

    E 951

    Aspartame

    2 000

     

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

    E 954

    Saccharin and its Na, K and Ca salts

    500

     

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

    E 955

    Sucralose

    800

     

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

    E 957

    Thaumatin

    50

     

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

    E 959

    Neohesperidine DC

    100

     

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

    E 961

    Neotame

    65

     

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

    E 962

    Salt of aspartame-acesulfame

    500

    (11)a

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

    E 950

    Acesulfame K

    500

     

    only energy-reduced tablet form confectionery

    E 955

    Sucralose

    200

     

    only energy-reduced tablet form confectionery

    E 961

    Neotame

    15

     

    only energy-reduced tablet form confectionery

    E 950

    Acesulfame K

    1 000

     

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

    E 951

    Aspartame

    1 000

     

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

    E 952

    Cyclamic acid and its Na and Ca salts

    500

    (51)

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

    E 954

    Saccharin and its Na, K and Ca salts

    200

    (52)

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

    E 955

    Sucralose

    400

     

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

    E 959

    Neohesperidine DC

    50

     

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

    E 961

    Neotame

    32

     

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

    E 962

    Salt of aspartame-acesulfame

    1 000

    (11)b (49) (50)

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

    E 950

    Acesulfame K

    1 000

     

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

    E 951

    Aspartame

    2 000

     

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

    E 954

    Saccharin and its Na, K and Ca salts

    300

    (52)

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

    E 955

    Sucralose

    1 000

     

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

    E 959

    Neohesperidine DC

    150

     

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

    E 961

    Neotame

    65

     

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

    E 961

    Neotame

    2

     

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

    E 962

    Salt of aspartame-acesulfame

    1 000

    (11)a (49) (50)

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

    E 950

    Acesulfame K

    500

     

    only confectionery with no added sugar

    E 951

    Aspartame

    1 000

     

    only confectionery with no added sugar

    E 954

    Saccharin and its Na, K and Ca salts

    500

    (52)

    only confectionery with no added sugar

    E 955

    Sucralose

    1 000

     

    only confectionery with no added sugar

    E 957

    Thaumatin

    50

     

    only confectionery with no added sugar

    E 959

    Neohesperidine DC

    100

     

    only confectionery with no added sugar

    E 961

    Neotame

    32

     

    only confectionery with no added sugar

    E 962

    Salt of aspartame-acesulfame

    500

    (11)a (49) (50)

    only confectionery with no added sugar

    E 950

    Acesulfame K

    2 500

     

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

    E 951

    Aspartame

    6 000

     

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

    E 954

    Saccharin and its Na, K and Ca salts

    3 000

    (52)

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

    E 955

    Sucralose

    2 400

     

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

    E 959

    Neohesperidine DC

    400

     

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

    E 961

    Neotame

    200

     

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

    E 961

    Neotame

    3

     

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

    E 962

    Salt of aspartame-acesulfame

    2 500

    (11)a (49) (50)

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

    E 951

    Aspartame

    2 000

     

    only strongly flavoured freshening throat pastilles with no added sugar

    E 955

    Sucralose

    1 000

     

    only strongly flavoured freshening throat pastilles with no added sugar

    E 961

    Neotame

    65

     

    only strongly flavoured freshening throat pastilles with no added sugar

    E 1204

    Pullulan

    quantum satis

     

    only breath freshening microsweets in the form of films

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

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

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

    (4):  The maximum level is expressed as P2O5

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

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

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

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

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

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

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

    (38):  Expressed as aluminium

    05.3

    Chewing gum

    Group I

    Additives

     

     

     

    Group II

    Colours at quantum satis

    quantum satis

     

     

    Group III

    Colours with combined maximum limit

    300

    (25)

     

    Group IV

    Polyols

    quantum satis

     

    only with no added sugar

    E 160d

    Lycopene

    300

     

     

    E 200-213

    Sorbic acid — sorbates; Benzoic acid — benzoates

    1 500

    (1) (2)

     

    E 297

    Fumaric acid

    2 000

     

     

    E 310-321

    Gallates, TBHQ, BHA and BHT

    400

    (1)

     

    E 338-452

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

    quantum satis

    (1) (4)

     

    E 392

    Extracts of rosemary

    200

    (46)

     

    E 405

    Propane-1, 2-diol alginate

    5 000

     

     

    E 416

    Karaya gum

    5 000

     

     

    E 432-436

    Polysorbates

    5 000

    (1)

     

    E 473-474

    Sucrose esters of fatty acids — sucroglycerides

    10 000

    (1)

     

    E 475

    Polyglycerol esters of fatty acids

    5 000

     

     

    E 477

    Propane-1,2-diol esters of fatty acids

    5 000

     

     

    E 481-482

    Stearoyl-2-lactylates

    2 000

    (1)

     

    E 491-495

    Sorbitan esters

    5 000

    (1)

     

    E 551

    Silicon dioxide

    quantum satis

     

    surface treatment only

    E 552

    Calcium silicate

    quantum satis

     

    surface treatment only

    E 553a

    Magnesium silicate

    quantum satis

     

    surface treatment only

    E 553b

    Talc

    quantum satis

     

     

    E 650

    Zinc acetate

    1 000

     

     

    E 900

    Dimethyl polysiloxane

    100

     

     

    E 901

    Beeswax, white and yellow

    quantum satis

     

    as glazing agent only

    E 902

    Candelilla wax

    quantum satis

     

    as glazing agent only

    E 903

    Carnauba wax

    1 200

    (47)

    as glazing agent only

    E 904

    Shellac

    quantum satis

     

    as glazing agent only

    E 905

    Microcrystalline wax

    quantum satis

     

    surface treatment only

    E 907

    Hydrogenated poly-1-decene

    2 000

     

    as glazing agent only

    E 927b

    Carbamide

    30 000

     

    only with no added sugar

    E 950

    Acesulfame K

    800

    (12)

    only with added sugar or polyols, as flavour enhancer

    E 951

    Aspartame

    2 500

    (12)

    only with added sugar or polyols, as flavour enhancer

    E 959

    Neohesperidine DC

    150

    (12)

    only with added sugar or polyols, as flavour enhancer

    E 957

    Thaumatin

    10

    (12)

    only with added sugar or polyols, as flavour enhancer

    E 961

    Neotame

    3

    (12)

    only with added sugar or polyols, as flavour enhancer

    E 950

    Acesulfame K

    2 000

     

    only with no added sugar

    E 951

    Aspartame

    5 500

     

    only with no added sugar

    E 954

    Saccharin and its Na, K and Ca salts

    1 200

    (52)

    only with no added sugar

    E 955

    Sucralose

    3 000

     

    only with no added sugar

    E 957

    Thaumatin

    50

     

    only with no added sugar

    E 959

    Neohesperidine DC

    400

     

    only with no added sugar

    E 961

    Neotame

    250

     

    only with no added sugar

    E 962

    Salt of aspartame-acesulfame

    2 000

    (11)a (49) (50)

    only with no added sugar

    E 1518

    Glyceryl triacetate (triacetin)

    quantum satis

     

     

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

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

    (4):  The maximum level is expressed as P2O5

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

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

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

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

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

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

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

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

    05.4

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

    Group I

    Additives

     

     

     

    Group II

    Colours at quantum satis

    quantum satis

     

     

    Group III

    Colours with combined maximum limit

    500

     

    only decorations, coatings and sauces, except fillings

    Group III

    Colours with combined maximum limit

    300

    (25)

    only fillings

    Group IV

    Polyols

    quantum satis

     

    only decorations, coatings and fillings with not added sugar

    Group IV

    Polyols

    quantum satis

     

    only sauces

    E 160b

    Annatto, Bixin, Norbixin

    20

     

    only decorations and coatings

    E 160d

    Lycopene

    30

     

    except red coating of hard-sugar coated chocolate confectionery

    E 160d

    Lycopene

    200

     

    only red coating of hard-sugar coated chocolate confectionery

    E 173

    Aluminium

    quantum satis

     

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

    E 174

    Silver

    quantum satis

     

    only decoration of chocolates

    E 175

    Gold

    quantum satis

     

    only decoration of chocolates

    E 200-203

    Sorbic acid — sorbates

    1 000

    (1) (2)

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

    E 200-219

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

    1 500

    (1) (2) (5)

     

    E 220-228

    Sulphur dioxide — sulphites

    50

    (3)

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

    E 220-228

    Sulphur dioxide — sulphites

    40

    (3)

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

    E 220-228

    Sulphur dioxide — sulphites

    100

    (3)

    only fruit fillings for pastries

    E 297

    Fumaric acid

    1 000

     

     

    E 297

    Fumaric acid

    2 500

     

    only fillings and toppings for fine bakery ware

    E 338-452

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

    5 000

    (1) (4)

     

    E 338-452

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

    3 000

    (1) (4)

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

    E 355-357

    Adipic acid — adipates

    2 000

    (1)

    only fillings and toppings for fine bakery ware

    E 392

    Extracts of rosemary

    100

    (41) (46)

    only sauces

    E 405

    Propane-1, 2-diol alginate

    1 500

     

     

    E 405

    Propane-1, 2-diol alginate

    5 000

     

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

    E 416

    Karaya gum

    5 000

     

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

    E 426

    Soybean hemicellulose

    10 000

     

    only jelly confectionery (other than jelly mini-cups)

    E 427

    Cassia gum

    2 500

     

    only fillings toppings and coatings for fine bakery wares and dessert

    E 432-436

    Polysorbates

    1 000

    (1)

     

    E 442

    Ammonium phosphatides

    10 000

     

    only cocoa-based confectionery

    E 473-474

    Sucrose esters of fatty acids — sucroglycerides

    5 000

     

     

    E 475

    Polyglycerol esters of fatty acids

    2 000

     

     

    E 476

    Polyglycerol polyricinoleate

    5 000

     

    only cocoa-based confectionery

    E 477

    Propane-1,2-diol esters of fatty acids

    5 000

     

     

    E 477

    Propane-1,2-diol esters of fatty acids

    30 000

     

    only whipped dessert toppings other than cream

    E 481-482

    Stearoyl-2-lactylates

    5 000

    (1)

     

    E 491-495

    Sorbitan esters

    5 000

    (1)

     

    E 492

    Sorbitan tristearate

    10 000

     

    only cocoa-based confectionery

    E 551-559

    Silicon dioxide — silicates

    quantum satis

     

    surface treatment only

    E 900

    Dimethyl polysiloxane

    10

     

     

    E 901

    Beeswax, white and yellow

    quantum satis

     

    as glazing agent only

    E 902

    Candelilla wax

    quantum satis

     

    as glazing agent only

    E 903

    Carnauba wax

    500

     

    as glazing agent only

    E 903

    Carnauba wax

    200

     

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

    E 904

    Shellac

    quantum satis

     

    as glazing agent only

    E 905

    Microcrystalline wax

    quantum satis

     

    surface treatment only

    E 907

    Hydrogenated poly-1-decene

    2 000

     

    as glazing agent only

    E 950

    Acesulfame K

    1 000

     

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

    E 951

    Aspartame

    2 000

     

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

    E 954

    Saccharin and its Na, K and Ca salts

    300

    (52)

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

    E 955

    Sucralose

    1 000

     

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

    E 959

    Neohesperidine DC

    150

     

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

    E 961

    Neotame

    65

     

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

    E 961

    Neotame

    2

     

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

    E 962

    Salt of aspartame-acesulfame

    1 000

    (11)a (49) (50)

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

    E 950

    Acesulfame K

    500

     

    only confectionery with no added sugar

    E 951

    Aspartame

    1 000

     

    only confectionery with no added sugar

    E 954

    Saccharin and its Na, K and Ca salts

    500

    (52)

    only confectionery with no added sugar

    E 955

    Sucralose

    1 000

     

    only confectionery with no added sugar

    E 957

    Thaumatin

    50

     

    only confectionery with no added sugar

    E 959

    Neohesperidine DC

    100

     

    only confectionery with no added sugar

    E 961

    Neotame

    32

     

    only confectionery with no added sugar

    E 962

    Salt of aspartame-acesulfame

    500

    (11)a (49) (50)

    only confectionery with no added sugar

    E 950

    Acesulfame K

    500

     

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

    E 951

    Aspartame

    2 000

     

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

    E 954

    Saccharin and its Na, K and Ca salts

    500

    (52)

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

    E 955

    Sucralose

    800

     

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

    E 957

    Thaumatin

    50

     

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

    E 959

    Neohesperidine DC

    100

     

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

    E 961

    Neotame

    65

     

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

    E 962

    Salt of aspartame-acesulfame

    500

    (11)a (49) (50)

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

    E 950

    Acesulfame-K

    350

     

    only sauces

    E 951

    Aspartame

    350

     

    only sauces

    E 954

    Saccharin and its Na, K and Ca salts

    160

    (52)

    only sauces

    E 955

    Sucralose

    450

     

    only sauces

    E 959

    Neohesperidine DC

    50

     

    only sauces

    E 961

    Neotame

    12

     

    only sauces

    E 961

    Neotame

    2

     

    only sauces as flavour enhancer

    E 962

    Salt of aspartame-acesulfame

    350

    (11)b (49) (50)

    only sauces

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

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

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

    (4):  The maximum level is expressed as P2O5

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

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

    (41):  Expressed on fat basis

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

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

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

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

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

    06

    Cereals and cereal products

    06.1

    Whole, broken, or flaked grain

    E 220-228

    Sulphur dioxide — sulphites

    30

    (3)

    only sago and pearl barley

    E 553b

    Talc

    quantum satis

     

    only rice

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

    06.2

    Flours and other milled products and starches

    06.2.1

    Flours

    E 338-452

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

    2 500

    (1) (4)

     

    E 338-452

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

    20 000

    (1) (4)

    only self-raising flour

    E 300

    Ascorbic acid

    quantum satis

     

     

    E 920

    L-cysteine

    quantum satis

     

     

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

    (4):  The maximum level is expressed as P2O5

    06.2.2

    Starches

    Group I

    Additives

     

     

     

    E 220-228

    Sulphur dioxide — sulphites

    50

    (3)

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

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

    06.3

    Breakfast cereals

    Group I

    Additives

     

     

     

    Group II

    Colours at quantum satis

    quantum satis

     

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

    Group IV

    Polyols

    quantum satis

     

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

    E 120

    Cochineal, Carminic acid, Carmines

    200

    (53)

    only fruit-flavoured breakfast cereals

    E 150c

    Ammonia caramel

    quantum satis

     

    only extruded puffed and or fruit-flavoured breakfast cereals

    E 160a

    Carotenes

    quantum satis

     

    only extruded puffed and or fruit-flavoured breakfast cereals

    E 160b

    Annatto, Bixin, Norbixin

    25

     

    only extruded puffed and or fruit-flavoured breakfast cereals

    E 160c

    Paprika extract, capsanthin, capsorubin

    quantum satis

     

    only extruded puffed and or fruit-flavoured breakfast cereals

    E 162

    Beetroot Red, betanin

    200

    (53)

    only fruit-flavoured breakfast cereals

    E 163

    Anthocyanins

    200

    (53)

    only fruit-flavoured breakfast cereals

    E 310-320

    Gallates, TBHQ and BHA

    200

    (1) (13)

    only pre-cooked cereals

    E 338-452

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

    5 000

    (1) (4)

     

    E 475

    Polyglycerol esters of fatty acids

    10 000

     

    only granola-type breakfast cereal

    E 481-482

    Stearoyl-2-lactylates

    5 000

    (1)

     

    E 950

    Acesulfame K

    1 200

     

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

    E 951

    Aspartame

    1 000

     

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

    E 954

    Saccharin and its Na, K and Ca salts

    100

    (52)

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

    E 955

    Sucralose

    400

     

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

    E 959

    Neohesperidine DC

    50

     

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

    E 961

    Neotame

    32

     

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

    E 962

    Salt of aspartame-acesulfame

    1 000

    (11)b (49) (50)

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

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

    (4):  The maximum level is expressed as P2O5

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

    (13):  Maximum limit expressed on fat

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

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

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

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

    06.4

    Pasta

    06.4.1

    Fresh pasta

    E 270

    Lactic acid

    quantum satis

     

     

    E 300

    Ascorbic acid

    quantum satis

     

     

    E 301

    Sodium ascorbate

    quantum satis

     

     

    E 322

    Lecithins

    quantum satis

     

     

    E 330

    Citric acid

    quantum satis

     

     

    E 334

    Tartaric acid (L(+)-)

    quantum satis

     

     

    E 471

    Mono- and diglycerides of fatty acids

    quantum satis

     

     

    E 575

    Glucono-delta-lactone

    quantum satis

     

     

    06.4.2

    Dry pasta

    Group I

    Additives

     

     

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

    06.4.3

    Fresh pre-cooked pasta

    E 270

    Lactic acid

    quantum satis

     

     

    E 300

    Ascorbic acid

    quantum satis

     

     

    E 301

    Sodium ascorbate

    quantum satis

     

     

    E 322

    Lecithins

    quantum satis

     

     

    E 330

    Citric acid

    quantum satis

     

     

    E 334

    Tartaric acid (L(+)-)

    quantum satis

     

     

    E 471

    Mono- and diglycerides of fatty acids

    quantum satis

     

     

    E 575

    Glucono-delta-lactone

    quantum satis

     

     

    06.4.4

    Potato Gnocchi

    Group I

    Additives

     

     

     

    E 200-203

    Sorbic acid — sorbates

    1 000

    (1)

     

    06.4.5

    Fillings of stuffed pasta (ravioli and similar)

    Group I

    Additives

     

     

     

    E 200-203

    Sorbic acid — sorbates

    1 000

    (1) (2)

     

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

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

    06.5

    Noodles

    group I

    Additives

     

     

     

    group II

    Colours at quantum satis

    quantum satis

     

     

    E 338-452

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

    2 000

    (1) (4)

     

    E 426

    Soybean hemicellulose

    10 000

     

    only prepackaged ready to eat oriental noodles intended for retail sale

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

    (4):  The maximum level is expressed as P2O5

    06.6

    Batters

    Group I

    Additives

     

     

     

    Group II

    Colours at quantum satis

    quantum satis

     

     

    Group III

    Colours with combined maximum limit

    500

     

    only batters for coating

    E 160b

    Annatto, Bixin, Norbixin

    20

     

    only batters for coating

    E 160d

    Lycopene

    30

     

    only batters for coating

    E 200-203

    Sorbic acid — sorbates

    2 000

    (1) (2)

     

    E 200-203

    Sorbic acid — sorbates

    2 000

    (1) (2)

     

    E 338-452

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

    12 000

    (1) (4)

     

    E 900

    Dimethyl polysiloxane

    10

     

     

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

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

    (4):  The maximum level is expressed as P2O5

    06.7

    Pre-cooked or processed cereals

    Group I

    Additives

     

     

     

    Group II

    Colours at quantum satis

    quantum satis

     

     

    E 200-203

    Sorbic acid — sorbates

    200

    (1) (2)

    only polenta

    E 200-203

    Sorbic acid — sorbates

    2 000

    (1) (2)

    only semmelknödelteig

    E 310-320

    Gallates, TBHQ and BHA

    200

    (1)

    only pre-cooked cereals

    E 426

    Soybean hemicellulose

    10 000

     

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

    E 471

    Mono- and diglycerides of fatty acids

    quantum satis

     

    only quick-cook rice

    E 472a

    Acetic acid esters of mono- and diglycerides of fatty acids

    quantum satis

     

    only quick-cook rice

    E 481-482

    Stearoyl-2-lactylates

    4 000

    (2)

    only quick-cook rice

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

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

    07

    Bakery wares

    07.1

    Bread and rolls

    Group I

    Additives

     

     

    except products in 7.1.1 and 7.1.2

    E 150a-d

    Caramels

    quantum satis

     

    only malt bread

    E 200-203

    Sorbic acid — sorbates

    2 000

    (1) (2)

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

    E 280-283

    Propionic acid — propionates

    3 000

    (1) (6)

    only prepacked sliced bread and rye bread

    E 280-283

    Propionic acid — propionates

    2 000

    (1) (6)

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

    E 280-283

    Propionic acid — propionates

    1 000

    (1) (6)

    only prepacked bread

    E 338-452

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

    20 000

    (1) (4)

    only soda bread

    E 481-482

    Stearoyl-2-lactylates

    3 000

    (1)

    except products in 7.1.1 and 7.1.2

    E 483

    Stearyl tartrate

    4 000

     

    except products in 7.1.1 and 7.1.2

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

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

    (4):  The maximum level is expressed as P2O5

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

    07.1.1

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

    E 260

    Acetic acid

    quantum satis

     

     

    E 261

    Potassium acetate

    quantum satis

     

     

    E 262

    Sodium acetates

    quantum satis

     

     

    E 263

    Calcium acetate

    quantum satis

     

     

    E 270

    Lactic acid

    quantum satis

     

     

    E 300

    Ascorbic acid

    quantum satis

     

     

    E 301

    Sodium ascorbate

    quantum satis

     

     

    E 302

    Calcium ascorbate

    quantum satis

     

     

    E 304

    Fatty acid esters of ascorbic acid

    quantum satis

     

     

    E 322

    Lecithins

    quantum satis

     

     

    E 325

    Sodium lactate

    quantum satis

     

     

    E 326

    Potassium lactate

    quantum satis

     

     

    E 327

    Calcium lactate

    quantum satis

     

     

    E 471

    Mono- and diglycerides of fatty acids

    quantum satis

     

     

    E 472a

    Acetic acid esters of mono- and diglycerides of fatty acids

    quantum satis

     

     

    E 472d

    Tartaric acid esters of mono- and diglycerides of fatty acids

    quantum satis

     

     

    E 472e

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

    quantum satis

     

     

    E 472f

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

    quantum satis

     

     

    07.1.2

    Pain courant français; Friss búzakenyér, fehér és félbarna kenyerek

    E 260

    Acetic acid

    quantum satis

     

     

    E 261

    Potassium acetate

    quantum satis

     

    only Friss búzakenyér, fehér és félbarna kenyerek

    E 262

    Sodium acetates

    quantum satis

     

    only Friss búzakenyér, fehér és félbarna kenyerek

    E 263

    Calcium acetate

    quantum satis

     

    only Friss búzakenyér, fehér és félbarna kenyerek

    E 270

    Lactic acid

    quantum satis

     

    only Friss búzakenyér, fehér és félbarna kenyerek

    E 300

    Ascorbic acid

    quantum satis

     

     

    E 301

    Sodium ascorbate

    quantum satis

     

    only Friss búzakenyér, fehér és félbarna kenyerek

    E 302

    Calcium ascorbate

    quantum satis

     

    only Friss búzakenyér, fehér és félbarna kenyerek

    E 304

    Fatty acid esters of ascorbic acid

    quantum satis

     

    only Friss búzakenyér, fehér és félbarna kenyerek

    E 322

    Lecithins

    quantum satis

     

     

    E 325

    Sodium lactate

    quantum satis

     

    only Friss búzakenyér, fehér és félbarna kenyerek

    E 326

    Potassium lactate

    quantum satis

     

    only Friss búzakenyér, fehér és félbarna kenyerek

    E 327

    Calcium lactate

    quantum satis

     

    only Friss búzakenyér, fehér és félbarna kenyerek

    E 471

    Mono- and diglycerides of fatty acids

    quantum satis

     

     

    07.2

    Fine bakery wares

    Group I

    Additives

     

     

     

    Group II

    Colours at quantum satis

    quantum satis

     

     

    Group III

    Colours with combined maximum limit

    200

    (25)

     

    Group IV

    Polyols

    quantum satis

     

    only energy-reduced or with no added sugar

    E 160b

    Annatto, Bixin, Norbixin

    10

     

     

    E 160d

    Lycopene

    25

     

     

    E 200-203

    Sorbic acid — sorbates

    2 000

    (1) (2)

    only with a water activity of more than 0,65

    E 220-228

    Sulphur dioxide — sulphites

    50

     

    only dry biscuits

    E 280-283

    Propionic acid — propionates

    2 000

    (1) (6)

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

    E 310-320

    Gallates, TBHQ and BHA

    200

    (1)

    only cake mixes

    E 338-452

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

    20 000

    (1) (4)

     

    E 392

    Extracts of rosemary

    200

    (41) (46)

     

    E 405

    Propane-1, 2-diol alginate

    2 000

     

     

    E 426

    Soybean hemicellulose

    10 000

     

    only prepackaged fine bakery wares intended for retail sale

    E 432-436

    Polysorbates

    3 000

    (1)

     

    E 473-474

    Sucrose esters of fatty acids — sucroglycerides

    10 000

    (1)

     

    E 475

    Polyglycerol esters of fatty acids

    10 000

     

     

    E 477

    Propane-1,2-diol esters of fatty acids

    5 000

     

     

    E 481-482

    Stearoyl-2-lactylates

    5 000

    (1)

     

    E 483

    Stearyl tartrate

    4 000

     

     

    E 491-495

    Sorbitan esters

    10 000

    (1)

     

    E 541

    Sodium aluminium phosphate acidic

    1 000

    (38)

    only scones and sponge wares

    E 901

    Beeswax, white and yellow

    quantum satis

     

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

    E 902

    Candelilla wax

    quantum satis

     

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

    E 903

    Carnauba wax

    200

     

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

    E 904

    Shellac

    quantum satis

     

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

    E 950

    Acesulfame K

    2 000

     

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

    E 954

    Saccharin and its Na, K and Ca salts

    800

    (52)

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

    E 955

    Sucralose

    800

     

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

    E 959

    Neohesperidine DC

    50

     

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

    E 961

    Neotame

    60

     

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

    E 950

    Acesulfame K

    2 000

     

    only essoblaten — wafer paper

    E 951

    Aspartame

    1 000

     

    only essoblaten — wafer paper

    E 954

    Saccharin and its Na, K and Ca salts

    800

    (52)

    only essoblaten — wafer paper

    E 955

    Sucralose

    800

     

    only essoblaten — wafer paper

    E 961

    Neotame

    60

     

    only essoblaten — wafer paper

    E 962

    Salt of aspartame-acesulfame

    1 000

    (11)b (49) (50)

    only essoblaten — wafer paper

    E 950

    Acesulfame K

    1 000

     

    only fine bakery products for special nutritional uses

    E 951

    Aspartame

    1 700

     

    only fine bakery products for special nutritional uses

    E 952

    Cyclamic acid and its Na and Ca salts

    1 600

    (51)

    only fine bakery products for special nutritional uses

    E 954

    Saccharin and its Na, K and Ca salts

    170

    (52)

    only fine bakery products for special nutritional uses

    E 955

    Sucralose

    700

     

    only fine bakery products for special nutritional uses

    E 959

    Neohesperidine DC

    150

     

    only fine bakery products for special nutritional uses

    E 961

    Neotame

    55

     

    only fine bakery products for special nutritional uses

    E 962

    Salt of aspartame-acesulfame

    1 000

    (11)a (49) (50)

    only fine bakery products for special nutritional uses

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

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

    (4):  The maximum level is expressed as P2O5

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

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

    (41):  Expressed on fat basis

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

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

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

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

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

    (38):  Expressed as aluminium

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

    08

    Meat

    08.1

    Unprocessed meat

    08.1.1

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

    E 129

    Allura Red AG

    quantum satis

     

    only for the purpose of health marking

    E 133

    Brilliant Blue FCF

    quantum satis

     

    only for the purpose of health marking

    E 155

    Brown HT

    quantum satis

     

    only for the purpose of health marking

    08.1.2

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

    E 120

    Cochineal, Carminic acid, Carmines

    100

     

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

    E 129

    Allura Red AG

    25

     

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

    E 150a-d

    Caramels

    quantum satis

     

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

    E 220-228

    Sulphur dioxide — sulphites

    450

    (1) (3)

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

    E 220-228

    Sulphur dioxide — sulphites

    450

    (1) (3)

    only salsicha fresca, longaniza fresca, butifarra fresca

    E 261

    Potassium acetate

    quantum satis

     

    only prepacked preparations of fresh minced meat

    E 262

    Sodium acetates

    quantum satis

     

    only prepacked preparations of fresh minced meat

    E 300

    Ascorbic acid

    quantum satis

     

    only gehakt and prepacked preparations of fresh minced meat

    E 301

    Sodium ascorbate

    quantum satis

     

    only gehakt and prepacked preparations of fresh minced meat

    E 302

    Calcium ascorbate

    quantum satis

     

    only gehakt and prepacked preparations of fresh minced meat

    E 325

    Sodium lactate

    quantum satis

     

    only prepacked preparations of fresh minced meat

    E 326

    Potassium lactate

    quantum satis

     

    only prepacked preparations of fresh minced meat

    E 330

    Citric acid

    quantum satis

     

    only gehakt and prepacked preparations of fresh minced meat

    E 331

    Sodium citrates

    quantum satis

     

    only gehakt and prepacked preparations of fresh minced meat

    E 332

    Potassium citrates

    quantum satis

     

    only gehakt and prepacked preparations of fresh minced meat

    E 333

    Calcium citrates

    quantum satis

     

    only gehakt and prepacked preparations of fresh minced meat

    E 338-452

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

    5 000

    (1) (4)

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

    E 553b

    Talc

    quantum satis

     

    only surface treatment of sausages

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

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

    (4):  The maximum level is expressed as P2O5

    08.2

    Processed meat

    08.2.1

    Non-heat-treated processed meat

    Group I

    Additives

     

     

     

    E 100

    Curcumin

    20

     

    only sausages

    E 100

    Curcumin

    quantum satis

     

    only pasturmas

    E 101

    Riboflavins

    quantum satis

     

    only pasturmas

    E 110

    Sunset yellow FCF/Orange Yellow S

    135

     

    only sobrasada

    E 120

    Cochineal, Carminic acid, Carmines

    100

     

    only sausages

    E 120

    Cochineal, Carminic acid, Carmines

    200

     

    only chorizo sausage/salchichon

    E 120

    Cochineal, Carminic acid, Carmines

    quantum satis

     

    only pasturmas

    E 124

    Ponceau 4R, Cochineal Red A

    250

     

    only chorizo sausage/salchichon

    E 124

    Ponceau 4R, Cochineal Red A

    200

     

    only sobrasada

    E 150a-d

    Caramels

    quantum satis

     

    only sausages

    E 160a

    Carotenes

    20

     

    only sausages

    E 160c

    Paprika extract, capsanthin, capsorubin

    10

     

    only sausages

    E 162

    Beetroot Red, betanin

    quantum satis

     

    only sausages

    E 200-219

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

    quantum satis

    (1) (2)

    only surface treatment of dried meat products

    E 235

    Natamycin

    1

    (8)

    only surface treatment of dried cured sausages

    E 249-250

    Nitrites

    150

    (7)

     

    E 251-252

    Nitrates

    150

    (7)

     

    E 315

    Erythorbic acid

    500

     

    only cured meat products and preserved meat products

    E 316

    Sodium erythorbate

    500

     

    only cured meat products and preserved meat products

    E 310-320

    Gallates, TBHQ and BHA

    200

    (1) (13)

    only dehydrated meat

    E 315

    Erythorbic acid

    500

    (9)

    only cured products and preserved products

    E 316

    Sodium erythorbate

    500

    (9)

    only cured products and preserved products

    E 338-452

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

    5 000

    (1) (4)

     

    E 392

    Extracts of rosemary

    100

    (46)

    only dried sausages

    E 392

    Extracts of rosemary

    150

    (41) (46)

    excluding dried sausages

    E 392

    Extracts of rosemary

    150

    (46)

    only dehydrated meat

    E 553b

    Talc

    quantum satis

     

    surface treatment of sausages

    E 959

    Neohesperidine DC

    5

     

    as flavour enhancer only

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

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

    (4):  The maximum level is expressed as P2O5

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

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

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

    (13):  Maximum limit expressed on fat

    (41):  Expressed on fat basis

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

    08.2.2

    Heat-treated processed meat

    Group I

    Additives

     

     

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

    E 100

    Curcumin

    20

     

    only sausages, pâtés and terrines

    E 120

    Cochineal, Carminic acid, Carmines

    100

     

    only sausages, pâtés and terrines

    E 129

    Allura Red AG

    25

     

    only luncheon meat

    E 150a-d

    Caramels

    quantum satis

     

    only sausages, pâtés and terrines

    E 160a

    Carotenes

    20

     

    only sausages, pâtés and terrines

    E 160c

    Paprika extract, capsanthin, capsorubin

    10

     

    only sausages, pâtés and terrines

    E 162

    Beetroot Red, betanin

    quantum satis

     

    only sausages, pâtés and terrines

    E 200-203; 214-219

    Sorbic acid — sorbates; p-hydroxybenzoates

    1 000

    (1) (2)

    only pâté

    E 200-203

    Sorbic acid — sorbates

    1 000

    (1) (2)

    only aspic

    E 210-213

    Benzoic acid — benzoates

    500

    (1) (2)

    only aspic

    E 249-250

    Nitrites

    150

    (7) (59)

    Except sterilised meat products (Fo > 3,00)

    E 249-250

    Nitrites

    100

    (7) (58) (59)

    only sterilised meat products (Fo > 3,00)

    E 300

    Ascorbic acid

    quantum satis

     

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

    E 301

    Sodium ascorbate

    quantum satis

     

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

    E 315

    Erythorbic acid

    500

    (9)

    only cured meat products and preserved meat products

    E 316

    Sodium erythorbate

    500

    (9)

    only cured meat products and preserved meat products

    E 338-452

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

    5 000

    (1) (4)

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

    E 385

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

    250

     

    only libamáj, libamáj egészben, libamáj tömbben

    E 392

    Extracts of rosemary

    150

    (41) (46)

    excluding dried sausages

    E 392

    Extracts of rosemary

    100

    (46)

    only dried sausages

    E 392

    Extracts of rosemary

    150

    (46)

    Only dehydrated meat

    E 427

    Cassia gum

    1 500

     

     

    E 473-474

    Sucrose esters of fatty acids — sucroglycerides

    5 000

    (1), (41)

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

    E 481-482

    Stearoyl-2-lactylates

    4 000

    (1)

    only minced and diced canned meat products

    E 553b

    Talc

    quantum satis

     

    surface treatment of sausages only

    E 959

    Neohesperidine DC

    5

     

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

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

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

    (4):  The maximum level is expressed as P2O5

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

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

    (41):  Expressed on fat basis

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

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

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

    08.2.3

    Casings and coatings and decorations for meat

    Group I

    Additives

     

     

     

    Group II

    Colours at quantum satis

    quantum satis

     

    except edible external coating of pasturmas

    Group III

    Colours with combined maximum limit

    500

     

    only decorations and coatings except edible external coating of pasturmas

    Group III

    Colours with combined maximum limit

    quantum satis

     

    only edible casings

    E 100

    Curcumin

    quantum satis

     

    only edible external coating of pasturmas

    E 101

    Riboflavins

    quantum satis

     

    only edible external coating of pasturmas

    E 120

    Cochineal, Carminic acid, Carmines

    quantum satis

     

    only edible external coating of pasturmas

    E 160b

    Annatto, Bixin, Norbixin

    20

     

     

    E 160d

    Lycopene

    500

     

    only decorations and coatings except edible external coating of pasturmas

    E 160d

    Lycopene

    30

     

    only edible casings

    E 200-203

    Sorbic acid — sorbates

    quantum satis

     

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

    E 200-203; 214-219

    Sorbic acid — sorbates; p-hydroxybenzoates

    1 000

    (1) (2)

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

    E 338-452

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

    4 000

    (1) (4)

    only glazings for meat

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

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

    (4):  The maximum level is expressed as P2O5

    08.2.4

    Traditionally cured meat products with specific provisions concerning nitrites and nitrates

    08.2.4.1

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

    E 249-250

    Nitrites

    175

    (39)

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

    E 251-252

    Nitrates

    250

    (39) (59)

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

    E 249-250

    Nitrites

    100

    (39)

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

    E 251-252

    Nitrates

    250

    (39) (59)

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

    E 249-250

    Nitrites

    175

    (39)

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

    E 251-252

    Nitrates

    250

    (39) (59)

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

    E 249-250

    Nitrites

    50

    (39)

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

    E 251-252

    Nitrates

    10

    (39) (59)

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

    E 249-250

    Nitrites

    150

    (7)

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

    E 251-252

    Nitrates

    300

    (7)

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

    E 249-250

    Nitrites

    150

    (7)

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

    E 251-252

    Nitrates

    250

    (7) (40) (59)

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

    E 249-250

    Nitrites

    50

    (39)

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

    E 251-252

    Nitrates

    250

    (39)

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

    (7):  Maximum added amount

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

    (40):  Without added nitrites

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

    08.2.4.2

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

    E 249-250

    Nitrites

    175

    (39)

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

    E 251-252

    Nitrates

    250

    (39) (59)

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

    E 249-250

    Nitrites

    100

    (39)

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

    E 251-252

    Nitrates

    250

    (39) (59)

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

    E 251-252

    Nitrates

    250

    (39) (59)

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

    E 249-250

    Nitrites

    100

    (39)

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

    E 251-252

    Nitrates

    250

    (39) (59)

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

    E 251-252

    Nitrates

    250

    (39) (40) (59)

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

    E 249-250

    Nitrites

    50

    (39)

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

    E 251-252

    Nitrates

    250

    (39) (59)

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

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

    (40):  Without added nitrites

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

    08.2.4.3

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

    E 249-250

    Nitrites

    50

    (39)

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

    E 251-252

    Nitrates

    250

    (39) (59)

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

    E 249-250

    Nitrites

    50

    (39)

    only jellied veal and brisket : Injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hours

    E 251-252

    Nitrates

    10

    (39) (59)

    only jellied veal and brisket : Injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hours

    E 251-252

    Nitrates

    300

    (40) (7)

    only rohwürste (salami and kantwurst) : Product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7

    E 251-252

    Nitrates

    250

    (40) (7) (59)

    only Salchichon y chorizo traducionales de larga curacion and similar products: Maturation period of at least 30 days

    E 249-250

    Nitrites

    180

    (7)

    only vysočina, selský salám, turistický trvanlivý salám, poličan, herkules, lovecký salám, dunjaská klobása, paprikás and similar products: Dried product cooked to 70 °C followed by 8 to 12-day drying and smoking process. Fermented product subject to 14 to 30-day three-stage fermentation process followed by smoking

    E 251-252

    Nitrates

    250

    (40) (7) (59)

    only saucissons sec and similar products : raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18 to 22 °C or lower (10 to 12 °C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7

    (7):  Maximum added amount

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

    (40):  Without added nitrites

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

    09

    Fish and fisheries products

    09.1

    Unprocessed fish and fisheries products

    09.1.1

    Unprocessed fish

    Group IV

    Polyols

    quantum satis

     

    only frozen and deep-frozen unprocessed fish for purposes other than sweetening

    E 300

    Ascorbic acid

    quantum satis

     

     

    E 301

    Sodium ascorbate

    quantum satis

     

     

    E 302

    Calcium ascorbate

    quantum satis

     

     

    E 315

    Erythorbic acid

    1 500

    (9)

    only frozen and deep-frozen fish with red skin

    E 316

    Sodium erythorbate

    1 500

    (9)

    only frozen and deep-frozen fish with red skin

    E 330

    Citric acid

    quantum satis

     

     

    E 331

    Sodium citrates

    quantum satis

     

     

    E 332

    Potassium citrates

    quantum satis

     

     

    E 333

    Calcium citrates

    quantum satis

     

     

    E 338-452

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

    5 000

    (1) (4)

    only frozen and deep-frozen fish fillets

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

    (4):  The maximum level is expressed as P2O5

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

    09.1.2

    Unprocessed molluscs and crustaceans

    Group IV

    Polyols

    quantum satis

     

    only frozen and deep-frozen unprocessed crustaceans, molluscs and cephalopods; for purposes other than sweetening

    E 220-228

    Sulphur dioxide — sulphites

    150

    (3) (10)

    only fresh, frozen and deep-frozen crustaceans and cephalopods; crustaceans of the Penaeidae, Solenoceridae and Aristaeidae family up to 80 units

    E 220-228

    Sulphur dioxide — sulphites

    200

    (3) (10)

    only crustaceans of the Penaeidae, Solenoceridae and Aristaeidae family between 80 and 120 units

    E 220-228

    Sulphur dioxide — sulphites

    300

    (3) (10)

    only crustaceans of the Penaeidae, Solenoceridae and Aristaeidae family over 120 units

    E 300

    Ascorbic acid

    quantum satis

     

     

    E 301

    Sodium ascorbate

    quantum satis

     

     

    E 302

    Calcium ascorbate

    quantum satis

     

     

    E 330

    Citric acid

    quantum satis

     

     

    E 331

    Sodium citrates

    quantum satis

     

     

    E 332

    Potassium citrates

    quantum satis

     

     

    E 333

    Calcium citrates

    quantum satis

     

     

    E 338-452

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

    5 000

    (1) (4)

    only frozen and deep-frozen molluscs and crustaceans

    E 385

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

    (75)

     

    only frozen and deep-frozen crustaceans

    E 586

    4-Hexylresorcinol

    2

    (42)

    only in fresh, frozen or deep-frozen crustacean meat

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

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

    (4):  The maximum level is expressed as P2O5

    (10):  Maximum limits in edible parts

    (42):  As a residue

    09.2

    Processed fish and fishery products including molluscs and crustaceans

    Group I

    Additives

     

     

     

    Group II

    Colours at quantum satis

    quantum satis

     

    only surimi and similar products and salmon substitutes

    Group III

    Colours with combined maximum limit

    500

     

    only surimi and similar products and salmon substitutes

    E 100

    Curcumin

    quantum satis

     

    only fish paste and crustacean paste

    E 101

    Riboflavins

    quantum satis

     

    only fish paste and crustacean paste

    E 102

    Tartrazine

    100

    (35)

    only fish paste and crustacean paste

    E 104

    Quinoline Yellow

    100

    (35)

    only fish paste and crustacean paste

    E 110

    Sunset Yellow FCF/Orange Yellow S

    100

    (35)

    only fish paste and crustacean paste

    E 120

    Cochineal, Carminic acid, Carmines

    100

    (35)

    only fish paste and crustacean paste

    E 122

    Azorubine, Carmoisine

    100

    (35)

    only fish paste and crustacean paste

    E 124

    Ponceau 4R, Cochineal Red A

    100

    (35)

    only fish paste and crustacean paste

    E 140

    Chlorophylls, Chlorophyllins

    quantum satis

     

    only fish paste and crustacean paste

    E 141

    Copper complexes of chlorophylls and chlorophyllins

    quantum satis

     

    only fish paste and crustacean paste

    E 142

    Green S

    100

    (35)

    only fish paste and crustacean paste

    E 150a-d

    Caramels

    quantum satis

     

    only fish paste and crustacean paste

    E 151

    Brilliant Black BN, Black BN

    100

    (35)

    only fish paste and crustacean paste

    E 153

    Vegetable carbon

    quantum satis

     

    only fish paste and crustacean paste

    E 160a

    Carotenes

    quantum satis

     

    only fish paste and crustacean paste

    E 160c

    Paprika extract, capsanthin, capsorubin

    quantum satis

     

    only fish paste and crustacean paste

    E 160e

    Beta-apo-8′-carotenal (C 30)

    100

    (35)

    only fish paste and crustacean paste

    E 161b

    Lutein

    100

    (35)

    only fish paste and crustacean paste

    E 162

    Beetroot Red, betanin

    quantum satis

     

    only fish paste and crustacean paste

    E 163

    Anthocyanins

    quantum satis

     

    only fish paste and crustacean paste

    E 170

    Calcium carbonate

    quantum satis

     

    only fish paste and crustacean paste

    E 171

    Titanium dioxide

    quantum satis

     

    only fish paste and crustacean paste

    E 172

    Iron oxides and hydroxides

    quantum satis

     

    only fish paste and crustacean paste

    E 100

    Curcumin

    250

    (36)

    only precooked crustacean

    E 101

    Riboflavins

    quantum satis

     

    only precooked crustacean

    E 102

    Tartrazine

    250

    (36)

    only precooked crustacean

    E 110

    Sunset Yellow FCF/Orange Yellow S

    250

    (36)

    only precooked crustacean

    E 120

    Cochineal, Carminic acid, Carmines

    250

    (36)

    only precooked crustacean

    E 122

    Azorubine, Carmoisine

    250

    (36)

    only precooked crustacean

    E 124

    Ponceau 4R, Cochineal Red A

    250

    (36)

    only precooked crustacean

    E 129

    Allura Red AG

    250

    (36)

    only precooked crustacean

    E 140

    Chlorophylls, Chlorophyllins

    quantum satis

     

    only precooked crustacean

    E 141

    Copper complexes of chlorophylls and chlorophyllins

    quantum satis

     

    only precooked crustacean

    E 142

    Green S

    250

    (36)

    only precooked crustacean

    E 150a-d

    Caramels

    quantum satis

     

    only precooked crustacean

    E 151

    Brilliant Black BN, Black BN

    250

    (36)

    only precooked crustacean

    E 153

    Vegetable carbon

    quantum satis

     

    only precooked crustacean

    E 155

    Brown HT

    quantum satis

     

    only precooked crustacean

    E 160a

    Carotenes

    quantum satis

     

    only precooked crustacean

    E 160c

    Paprika extract, capsanthin, capsorubin

    quantum satis

     

    only precooked crustacean

    E 160e

    Beta-apo-8′-carotenal (C 30)

    250

    (36)

    only precooked crustacean

    E 161b

    Lutein

    250

    (36)

    only precooked crustacean

    E 162

    Beetroot Red, betanin

    quantum satis

     

    only precooked crustacean

    E 163

    Anthocyanins

    quantum satis

     

    only precooked crustacean

    E 171

    Titanium dioxide

    quantum satis

     

    only precooked crustacean

    E 100

    Curcumin

    quantum satis

     

    only smoked fish

    E 101

    Riboflavins

    quantum satis

     

    only smoked fish

    E 102

    Tartrazine

    100

    (37)

    only smoked fish

    E 110

    Sunset Yellow FCF/Orange Yellow S

    100

    (37)

    only smoked fish

    E 120

    Cochineal, Carminic acid, Carmines

    100

    (37)

    only smoked fish

    E 124

    Ponceau 4R, Cochineal Red A

    100

    (37)

    only smoked fish

    E 141

    Copper complexes of chlorophylls and chlorophyllins

    quantum satis

     

    only smoked fish

    E 151

    Brilliant Black BN, Black BN

    100

    (37)

    only smoked fish

    E 153

    Vegetable carbon

    quantum satis

     

    only smoked fish

    E 160a

    Carotenes

    quantum satis

     

    only smoked fish

    E 160b

    Annatto, Bixin, Norbixin

    10

     

    only smoked fish

    E 160c

    Paprika extract, capsanthin, capsorubin

    quantum satis

     

    only smoked fish

    E 160e

    Beta-apo-8′-carotenal (C 30)

    100

    (37)

    only smoked fish

    E 171

    Titanium dioxide

    quantum satis

     

     

    E 172

    Iron oxides and hydroxides

    quantum satis

     

     

    E 163

    Anthocyanins

    quantum satis

    (37)

    only smoked fish

    E 160d

    Lycopene

    10

     

    only salmon substitute

    E 160d

    Lycopene

    30

     

    only fish and crustacean paste, pre-cooked crustaceans, surimi, smoked fish

    E 200-203

    Sorbic acid — sorbates

    1 000

    (1) (2)

    aspic

    E 200-213

    Sorbic acid — sorbates; Benzoic acid — benzoates

    200

    (1) (2)

    only salted, dried fish

    E 200-213

    Sorbic acid — sorbates; Benzoic acid — benzoates

    2 000

    (1) (2)

    only semi-preserved fish and fisheries products including crustaceans, molluscs, surimi and fish/crustacean paste; cooked crustaceans and molluscs

    E 200-213

    Sorbic acid — sorbates; Benzoic acid — benzoates

    6 000

     

    only cooked Crangon crangon and Crangon vulgaris

    E 210-213

    Benzoic acid — benzoates

    1 000

    (1) (2)

    only cooked crustaceans and molluscs

    E 220-228

    Sulphur dioxide — sulphites

    50

    (3) (10)

    only cooked crustaceans and cephalopods

    E 220-228

    Sulphur dioxide — sulphites

    135

    (3) (10)

    only cooked crustaceans of the Penaeidae, Solenoceridae and Aristaeidae family up to 80 units

    E 220-228

    Sulphur dioxide — sulphites

    180

    (3) (10)

    only cooked crustaceans of the Penaeidae, Solenoceridae and Aristaeidae family between 80 and 120 units

    E 220-228

    Sulphur dioxide — sulphites

    200

    (3)

    only dried salted fish of the “Gadidae” species

    E 220-228

    Sulphur dioxide — sulphites

    270

    (3) (10)

    only cooked crustaceans of the Penaeidae, Solenoceridae and Aristaeidae family over 120 units

    E 251-252

    Nitrates

    500

     

    only pickled herring and sprat

    E 315

    Erythorbic acid

    1 500

    (9)

    only preserved and semi-preserved fish products

    E 316

    Sodium erythorbate

    1 500

    (9)

    only preserved and semi-preserved fish products

    E 392

    Extracts of rosemary

    150

    (41) (46)

     

    E 950

    Acesulfame K

    200

     

    only sweet-sour preserves and semi-preserves of fish and marinades of fish, crustaceans and molluscs

    E 951

    Aspartame

    300

     

    only sweet-sour preserves and semi-preserves of fish and marinades of fish, crustaceans and molluscs

    E 954

    Saccharin and its Na, K and Ca salts

    160

     

    only sweet-sour preserves and semi-preserves of fish and marinades of fish, crustaceans and molluscs

    E 955

    Sucralose

    120

     

    only sweet-sour preserves and semi-preserves of fish and marinades of fish, crustaceans and molluscs

    E 959

    Neohesperidine DC

    30

     

    only sweet-sour preserves and semi-preserves of fish and marinades of fish, crustaceans and molluscs

    E 961

    Neotame

    10

     

    only sweet-sour preserves and semi-preserves of fish and marinades of fish, crustaceans and molluscs

    E 962

    Salt of aspartame-acesulfame

    200

    (11)a

    only sweet-sour preserves and semi-preserves of fish and marinades of fish, crustaceans and molluscs

    E 338-452

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

    1 000

    (1) (4)

    only canned crustaceans products; surimi and similar products

    E 338-452

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

    5 000

    (1) (4)

    only fish and crustacean paste and in processed frozen and deep-frozen molluscs and crustaceans

    E 385

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

    75

     

    only canned and bottled fish, crustaceans and molluscs

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

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

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

    (4):  The maximum level is expressed as P2O5

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

    (10):  Maximum limits in edible parts

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

    (35):  Maximum individually or for the combination of E 102, E 104, E 110, E 120, E 122, E 124, E 142, E 151, E 160e, E 161b

    (36):  Maximum individually or for the combination of E 102, E 110, E 120, E 122, E 124, E 129, E 142, E 151, E 160e, E 161b

    (37):  Maximum individually or for the combination of E 102, E 110, E 120, E 124, E 151, E 160e

    (41):  Expressed on fat basis

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

    09.3

    Fish roe

    Group I

    Additives

     

     

    only processed fish roe

    Group II

    Colours at quantum satis

    quantum satis

     

    except Sturgeons’ eggs (Caviar)

    Group III

    Colours with combined maximum limit

    300

     

    except Sturgeons’ eggs (Caviar)

    E 123

    Amaranth

    30

     

    except Sturgeons’ eggs (Caviar)

    E 160d

    Lycopene

    30

     

    except Sturgeons’ eggs (Caviar)

    E 200-213

    Sorbic acid — sorbates; Benzoic acid — benzoates

    2 000

    (1) (2)

    only semi-preserved fish products including fish roe products

    E 284

    Boric acid

    4 000

    (54)

    only Sturgeons’ eggs (Caviar)

    E 285

    Sodium tetraborate (borax)

    4 000

    (54)

    only Sturgeons’ eggs (Caviar)

    E 315

    Erythorbic acid

    1 500

    (9)

    only preserved and semi-preserved fish products

    E 316

    Sodium erythorbate

    1 500

    (9)

    only preserved and semi-preserved fish products

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

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

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

    (54):  Expressed as boric acid

    10

    Eggs and egg products

    10.1

    Unprocessed eggs

    The food colours listed in Annex II, part B 1 may be used for the decorative colouring of egg shells or for the stamping of egg shells as provided in Regulation (EC) No 589/2008

    10.2

    Processed eggs and egg products

    The food colours listed in part B 1 of this Annex may be used for the decorative colouring of egg shells

    Group I

    Additives

     

     

     

    E 1505

    Triethyl citrate

    quantum satis

     

    only dried egg white

    E 200-203

    Sorbic acid — sorbates

    1 000

    (1) (2)

    only dehydrated and concentrated frozen and deep frozen egg products

    E 200-213

    Sorbic acid — sorbates; Benzoic acid — benzoates

    5 000

    (1) (2)

    only liquid egg (white, yolk or whole egg)

    E 234

    Nisin

    6,25

     

    only pasteurised liquid egg (white, yolk or whole egg)

    E 338-452

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

    10 000

    (1) (4)

    only liquid egg (white, yolk or whole egg)

    E 392

    Extracts of rosemary

    200

    (46)

     

    E 426

    Soybean hemicellulose

    10 000

     

    only dehydrated and concentrated frozen and deep frozen egg products

    E 475

    Polyglycerol esters of fatty acids

    1 000

     

     

    E 520-523

    Aluminium sulphates

    30

    (1) (38)

    only egg white

    E 1505

    Triethyl citrate

    quantum satis

     

     

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

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

    (4):  The maximum level is expressed as P2O5

    (38):  Expressed as aluminium

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

    11

    Sugars, syrups, honey and table-top sweeteners

    11.1

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

    E 220-228

    Sulphur dioxide — sulphites

    10

    (3)

    only sugars, except glucose syrup

    E 220-228

    Sulphur dioxide — sulphites

    20

    (3)

    only glucose syrup, whether or not dehydrated

    E 338-452

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

    10 000

    (4)

    only dried powdered foods

    E 551-559

    Silicon dioxide — silicates

    quantum satis

    (1)

    only foods in tablet and coated tablet form

    E 551-559

    Silicon dioxide — silicates

    10 000

    (1)

    only dried powdered foods

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

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

    (4):  The maximum level is expressed as P2O5

    11.2

    Other sugars and syrups

    Group I

    Additives

     

     

     

    E 220-228

    Sulphur dioxide — sulphites

    40

    (3)

     

    E 220-228

    Sulphur dioxide — sulphites

    70

    (3)

    only treacle and molasses

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

    11.3

    Honey as defined in Directive 2001/110/EC

    11.4

    Table-top sweeteners

    11.4.1

    Table-top sweeteners in liquid form

    Group IV

    Polyols

    quantum satis

     

     

    E 950

    Acesulfame K

    quantum satis

     

     

    E 951

    Aspartame

    quantum satis

     

     

    E 952

    Cyclamic acid and its Na and Ca salts

    quantum satis

     

     

    E 954

    Saccharin and its Na, K and Ca salts

    quantum satis

     

     

    E 955

    Sucralose

    quantum satis

     

     

    E 957

    Thaumatin

    quantum satis

     

     

    E 959

    Neohesperidine DC

    quantum satis

     

     

    E 961

    Neotame

    quantum satis

     

     

    E 962

    Salt of aspartame-acesulfame

    quantum satis

     

     

    E 200-219

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

    500

    (1) (2)

    only if the water content higher than 75 %

    E 330

    Citric acid

    quantum satis

     

     

    E 331

    Sodium citrates

    quantum satis

     

     

    E 407

    Carrageenan

    quantum satis

     

     

    E 410

    Locust bean gum

    quantum satis

     

     

    E 412

    Guar gum

    quantum satis

     

     

    E 413

    Tragacanth

    quantum satis

     

     

    E 414

    Gum arabic (acacia gum)

    quantum satis

     

     

    E 415

    Xanthan gum

    quantum satis

     

     

    E 418

    Gellan gum

    quantum satis

     

     

    E 422

    Glycerol

    quantum satis

     

     

    E 440

    Pectins

    quantum satis

     

     

    E 460(i)

    Microcrystalline cellulose

    quantum satis

     

     

    E 463

    Hydroxypropyl cellulose

    quantum satis

     

     

    E 464

    Hydroxypropyl methyl cellulose

    quantum satis

     

     

    E 465

    Ethyl methyl cellulose

    quantum satis

     

     

    E 466

    Carboxy methyl cellulose

    quantum satis

     

     

    E 500

    Sodium carbonates

    quantum satis

     

     

    E 501

    Potassium carbonates

    quantum satis

     

     

    E 575

    Glucono-delta-lactone

    quantum satis

     

     

    E 640

    Glycine and its sodium salt

    quantum satis

     

     

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

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

    11.4.2

    Table-top sweeteners in powder form

    Group IV

    Polyols

    quantum satis

     

     

    E 950

    Acesulfame K

    quantum satis

     

     

    E 951

    Aspartame

    quantum satis

     

     

    E 952

    Cyclamic acid and its Na and Ca salts

    quantum satis

     

     

    E 954

    Saccharin and its Na, K and Ca salts

    quantum satis

     

     

    E 955

    Sucralose

    quantum satis

     

     

    E 957

    Thaumatin

    quantum satis

     

     

    E 959

    Neohesperidine DC

    quantum satis

     

     

    E 961

    Neotame

    quantum satis

     

     

    E 962

    Salt of aspartame-acesulfame

    quantum satis

     

     

    E 327

    Calcium lactate

    quantum satis

     

     

    E 330

    Citric acid

    quantum satis

     

     

    E 331

    Sodium citrates

    quantum satis

     

     

    E 336

    Potassium tartrates

    quantum satis

     

     

    E 341

    Calcium phosphates

    quantum satis

     

     

    E 407

    Carrageenan

    quantum satis

     

     

    E 410

    Locust bean gum

    quantum satis

     

     

    E 412

    Guar gum

    quantum satis

     

     

    E 413

    Tragacanth

    quantum satis

     

     

    E 414

    Gum arabic (acacia gum)

    quantum satis

     

     

    E 415

    Xanthan gum

    quantum satis

     

     

    E 418

    Gellan gum

    quantum satis

     

     

    E 440

    Pectins

    quantum satis

     

     

    E 460

    Cellulose

    quantum satis

     

     

    E 461

    Methyl cellulose

    quantum satis

     

     

    E 463

    Hydroxypropyl cellulose

    quantum satis

     

     

    E 464

    Hydroxypropyl methyl cellulose

    quantum satis

     

     

    E 465

    Ethyl methyl cellulose

    quantum satis

     

     

    E 466

    Carboxy methyl cellulose

    quantum satis

     

     

    E 468

    Cross-linked sodium carboxy methyl cellulose

    50 000

     

     

    E 500

    Sodium carbonates

    quantum satis

     

     

    E 501

    Potassium carbonates

    quantum satis

     

     

    E 551-559

    Silicon dioxide — silicates

    10 000

    (1)

     

    E 575

    Glucono-delta-lactone

    quantum satis

     

     

    E 576

    Sodium gluconate

    quantum satis

     

     

    E 577

    Potassium gluconate

    quantum satis

     

     

    E 578

    Calcium gluconate

    quantum satis

     

     

    E 640

    Glycine and its sodium salt

    quantum satis

     

     

    E 1200

    Polydextrose

    quantum satis

     

     

    E 1521

    Polyethylene glycol

    quantum satis

     

     

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

    11.4.3

    Table-top sweeteners in tablets

    Group IV

    Polyols

    quantum satis

     

     

    E 950

    Acesulfame K

    quantum satis

     

     

    E 951

    Aspartame

    quantum satis

     

     

    E 952

    Cyclamic acid and its Na and Ca salts

    quantum satis

     

     

    E 954

    Saccharin and its Na, K and Ca salts

    quantum satis

     

     

    E 955

    Sucralose

    quantum satis

     

     

    E 957

    Thaumatin

    quantum satis

     

     

    E 959

    Neohesperidine DC

    quantum satis

     

     

    E 961

    Neotame

    quantum satis

     

     

    E 962

    Salt of aspartame-acesulfame

    quantum satis

     

     

    E 296

    Malic acid

    quantum satis

     

     

    E 330

    Citric acid

    quantum satis

     

     

    E 331

    Sodium citrates

    quantum satis

     

     

    E 334

    Tartaric acid (L(+)-)

    quantum satis

     

     

    E 336

    Potassium tartrates

    quantum satis

     

     

    E 414

    Gum arabic (acacia gum)

    quantum satis

     

     

    E 440

    Pectins

    quantum satis

     

     

    E 460

    Cellulose

    quantum satis

     

     

    E 460(i)

    Microcrystalline cellulose

    quantum satis

     

     

    E 460(ii)

    Powdered cellulose

    quantum satis

     

     

    E 461

    Methyl cellulose

    quantum satis

     

     

    E 463

    Hydroxypropyl cellulose

    quantum satis

     

     

    E 464

    Hydroxypropyl methyl cellulose

    quantum satis

     

     

    E 465

    Ethyl methyl cellulose

    quantum satis

     

     

    E 466

    Carboxy methyl cellulose

    quantum satis

     

     

    E 468

    Cross-linked sodium carboxy methyl cellulose

    50 000

     

     

    E 470a

    Sodium, potassium and calcium salts of fatty acids

    quantum satis

     

     

    E 470b

    Magnesium salts of fatty acids

    quantum satis

     

     

    E 471

    Mono- and diglycerides of fatty acids

    quantum satis

     

     

    E 500

    Sodium carbonates

    quantum satis

     

     

    E 501

    Potassium carbonates

    quantum satis

     

     

    E 551-559

    Silicon dioxide — silicates

    quantum satis

     

     

    E 575

    Glucono-delta-lactone

    quantum satis

     

     

    E 576

    Sodium gluconate

    quantum satis

     

     

    E 577

    Potassium gluconate

    quantum satis

     

     

    E 578

    Calcium gluconate

    quantum satis

     

     

    E 640

    Glycine and its sodium salt

    quantum satis

     

     

    E 1200

    Polydextrose

    quantum satis

     

     

    E 1201

    Polyvinylpyrrolidone

    quantum satis

     

     

    E 1202

    Polyvinylpolypyrrolidone

    quantum satis

     

     

    E 1521

    Polyethylene glycol

    quantum satis

     

     

    12

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

    12.1

    Salt and salt substitutes

    12.1.1

    Salt

    E 170

    Calcium carbonate

    quantum satis

     

     

    E 338-452

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

    10 000

    (1) (4)

     

    E 535-538

    Ferrocyanides

    20

    (1) (57)

     

    E 500

    Sodium carbonates

    quantum satis

     

     

    E 504

    Magnesium carbonates

    quantum satis

     

     

    E 511

    Magnesium chloride

    quantum satis

     

    only sea-salt

    E 530

    Magnesium oxide

    quantum satis

     

     

    E 551-559

    Silicon dioxide — silicates

    10 000

     

     

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

    (4):  The maximum level is expressed as P2O5

    (57):  The maximum level is expressed as anhydrous potassium ferrocyanide

    12.1.2

    Salt substitutes

    Group I

    Additives

     

     

     

    E 338-452

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

    10 000

    (1) (4)

     

    E 535-538

    Ferrocyanides

    20

    (1) (57)

     

    E 551-559

    Silicon dioxide — silicates

    20 000

     

     

    E 620-625

    Glutamic acid — glutamates

    quantum satis

     

     

    E 626-635

    Ribonucleotides

    quantum satis

     

     

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

    (4):  The maximum level is expressed as P2O5

    (57):  The maximum level is expressed as anhydrous potassium ferrocyanide

    12.2

    Herbs, spices, seasonings

    12.2.1

    Herbs and spices

    E 220-228

    Sulphur dioxide — sulphites

    150

    (3)

    only cinnamon (Cinnamomum ceylanicum)

    E 460

    Cellulose

    quantum satis

     

    only when dried

    E 470a

    Sodium, potassium and calcium salts of fatty acids

    quantum satis

     

    only when dried

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

    12.2.2

    Seasonings and condiments

    Group I

    Additives

     

     

     

    Group II

    Colours at quantum satis

    quantum satis

     

    only seasonings, for example curry powder, tandoori

    Group III

    Colours with combined maximum limit

    500

     

    only seasonings, for example curry powder, tandoori

    E 160d

    Lycopene

    50

     

     

    E 200-213

    Sorbic acid — sorbates; Benzoic acid — benzoates

    1 000

    (1) (2)

     

    E 220-228

    Sulphur dioxide — sulphites

    200

    (3)

    only citrus-juice-based seasonings

    E 310-321

    Gallates, TBHQ, BHA and BHT

    200

    (1) (13)

     

    E 392

    Extracts of rosemary

    200

    (41) (46)

     

    E 551-559

    Silicon dioxide — silicates

    30 000

    (1)

    only seasoning

    E 620-625

    Glutamic acid — glutamates

    quantum satis

     

     

    E 626-635

    Ribonucleotides

    quantum satis

     

     

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

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

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

    (13):  Maximum limit expressed on fat

    (41):  Expressed on fat basis

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

    12.3

    Vinegars

    Group I

    Additives

     

     

     

    E 150a-d

    Caramels

    quantum satis

     

     

    E 220-228

    Sulphur dioxide — sulphites

    170

    (3)

    only fermentation vinegar

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

    12.4

    Mustard

    Group I

    Additives

     

     

     

    Group II

    Colours at quantum satis

    quantum satis

     

     

    Group III

    Colours with combined maximum limit

    300

     

     

    Group IV

    Polyols

    quantum satis

     

     

    E 200-213

    Sorbic acid — sorbates; Benzoic acid — benzoates

    1 000

    (1) (2)

     

    E 220-228

    Sulphur dioxide — sulphites

    250

    (3)

    excluding Dijon mustard

    E 220-228

    Sulphur dioxide — sulphites

    500

    (3)

    only Dijon mustard

    E 392

    Extracts of rosemary

    100

    (41) (46)

     

    E 950

    Acesulfame K

    350

     

     

    E 951

    Aspartame

    350

     

     

    E 954

    Saccharin and its Na, K and Ca salts

    320

    (52)

     

    E 955

    Sucralose

    140

     

     

    E 959

    Neohesperidine DC

    50

     

     

    E 961

    Neotame

    12

     

     

    E 962

    Salt of aspartame-acesulfame

    350

    (11)b (49) (50)

     

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

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

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

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

    (41):  Expressed on fat basis

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

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

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

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

    12.5

    Soups and broths

    Group I

    Additives

     

     

     

    Group II

    Colours at quantum satis

    quantum satis

     

     

    Group III

    Colours with combined maximum limit

    50

     

     

    E 160d

    Lycopene

    20

     

     

    E 200-213

    Sorbic acid — sorbates; Benzoic acid — benzoates

    500

    (1) (2)

    only liquid soups and broths (excluding canned)

    E 310-320

    Gallates, TBHQ and BHA

    200

    (1) (13)

    only dehydrated soups and broths

    E 338-452

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

    3 000

    (1) (4)

     

    E 363

    Succinic acid

    5 000

     

     

    E 392

    Extracts of rosemary

    50

    (46)

     

    E 427

    Cassia gum

    2 500

     

    only dehydrated soups and broths

    E 432-436

    Polysorbates

    1 000

    (1)

    only soups

    E 473-474

    Sucrose esters of fatty acids — sucroglycerides

    2 000

    (1)

     

    E 900

    Dimethyl polysiloxane

    10

     

     

    E 950

    Acesulfame K

    110

     

    only energy-reduced soups

    E 951

    Aspartame

    110

     

    only energy-reduced soups

    E 954

    Saccharin and its Na, K and Ca salts

    110

    (52)

    only energy-reduced soups

    E 955

    Sucralose

    45

     

    only energy-reduced soups

    E 959

    Neohesperidine DC

    50

     

    only energy-reduced soups

    E 961

    Neotame

    5

     

    only energy-reduced soups

    E 962

    Salt of aspartame-acesulfame

    110

    (11)b (49) (50)

    only energy-reduced soups

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

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

    (4):  The maximum level is expressed as P2O5

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

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

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

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

    (13):  Maximum limit expressed on fat

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

    12.6

    Sauces

    Group I

    Additives

     

     

     

    Group II

    Colours at quantum satis

    quantum satis

     

    excluding tomato-based sauces

    Group III

    Colours with combined maximum limit

    500

     

    including pickles, relishes, chutney and piccalilli; excluding tomato-based sauces

    Group IV

    Polyols

    quantum satis

     

     

    E 160d

    Lycopene

    50

     

    excluding tomato-based sauces

    E 200-203

    Sorbic acid — sorbates

    2 000

    (1) (2)

    only emulsified sauces with a fat content of less than 60 %

    E 200-203

    Sorbic acid — sorbates

    1 000

    (1) (2)

    only emulsified sauces with a fat content of 60 % or more

    E 200-213

    Sorbic acid — sorbates; Benzoic acid — benzoates

    1 000

    (1) (2)

    only emulsified sauces with a fat content of 60 % or more; non-emulsified sauces

    E 200-213

    Sorbic acid — sorbates; Benzoic acid — benzoates

    2 000

    (1) (2)

    only emulsified sauces with a fat content of less than 60 %

    E 210-213

    Benzoic acid — benzoates

    1 000

    (1) (2)

    only emulsified sauces with a fat content of less than 60 %

    E 210-213

    Benzoic acid — benzoates

    500

    (1) (2)

    only emulsified sauces with a fat content of 60 % or more

    E 310-320

    Gallates, TBHQ and BHA

    200

    (1) (13)

     

    E 338-452

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

    5 000

    (1) (4)

     

    E 385

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

    75

     

    only emulsified sauces

    E 392

    Extracts of rosemary

    100

    (41) (46)

     

    E 427

    Cassia gum

    2 500

     

     

    E 405

    Propane-1, 2-diol alginate

    8 000

     

     

    E 416

    Karaya gum

    10 000

     

    only emulsified sauces

    E 426

    Soybean hemicellulose

    30 000

     

    only emulsified sauces

    E 432-436

    Polysorbates

    5 000

    (1)

    only emulsified sauces

    E 473-474

    Sucrose esters of fatty acids — sucroglycerides

    10 000

    (1)

     

    E 476

    Polyglycerol polyricinoleate

    4 000

     

    only dressings

    E 491-495

    Sorbitan esters

    5 000

    (1)

    only emulsified sauces

    E 950

    Acesulfame K

    350

     

     

    E 951

    Aspartame

    350

     

     

    E 954

    Saccharin and its Na, K and Ca salts

    160

    (52)

     

    E 955

    Sucralose

    450

     

     

    E 959

    Neohesperidine DC

    50

     

     

    E 961

    Neotame

    12

     

     

    E 961

    Neotame

    2

     

    only as flavour enhancer

    E 962

    Salt of aspartame-acesulfame

    350

    (11)b (49) (50)

     

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

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

    (4):  The maximum level is expressed as P2O5

    (41):  Expressed on fat basis

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

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

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

    (13):  Maximum limit expressed on fat

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

    12.7

    Salads and savoury-based sandwich spreads

    Group I

    Additives

     

     

     

    Group II

    Colours at quantum satis

    quantum satis

     

     

    E 200-213

    Sorbic acid — sorbates; Benzoic acid — benzoates

    1 500

    (1) (2)

     

    E 950

    Acesulfame K

    350

     

    only Feinkostsalat

    E 951

    Aspartame

    350

     

    only Feinkostsalat

    E 954

    Saccharin and its Na, K and Ca salts

    160

    (52)

    only Feinkostsalat

    E 955

    Sucralose

    140

     

    only Feinkostsalat

    E 959

    Neohesperidine DC

    50

     

    only Feinkostsalat

    E 961

    Neotame

    12

     

    only Feinkostsalat

    E 962

    Salt of aspartame-acesulfame

    350

    (11)b (49) (50)

    only Feinkostsalat

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

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

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

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

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

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

    12.8

    Yeast and yeast products

    Group I

    Additives

     

     

     

    E 491-495

    Sorbitan esters

    quantum satis

     

    only dry yeast and yeast for baking

    12.9

    Protein products, excluding products covered in category 1.8

    Group I

    Additives

     

     

     

    Group II

    Colours at quantum satis

    quantum satis

     

     

    Group III

    Colours with combined maximum limit

    100

     

    only meat and fish analogues based on vegetable proteins

    E 160d

    Lycopene

    30

     

    only meat and fish analogues based on vegetable proteins

    E 200-203

    Sorbic acid — sorbates

    2 000

    (1) (2)

    only analogues of meat, fish, crustaceans and cephalopods and cheese based on protein

    E 220-228

    Sulphur dioxide — sulphites

    200

    (3)

    only analogues of meat, fish, crustaceans and cephalopods

    E 220-228

    Sulphur dioxide — sulphites

    50

    (3)

    only gelatine

    E 338-452

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

    20 000

    (1) (4)

    only vegetable protein drinks

    E 959

    Neohesperidine DC

    5

     

    only vegetable protein products, only as flavour enhancer

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

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

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

    (4):  The maximum level is expressed as P2O5

    13

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

    13.1

    Foods for infants and young children

    INTRODUCTION PART, APPLIES TO ALL SUBCATEGORIES

     

    The maximum levels of use indicated refer to foods ready for consumption prepared following manufacturers’ instructions

     

    E 307, E 325, E 330, E 331, E 332, E 333, E 338, E 340, E 410, E472c and E 1450 shall be used in conformity with the limits set in the Annexes to Directive 2006/141/EC

    13.1.1

    Infant formulae as defined by Directive 2006/141/EC

     

    Note: For the manufacture of acidified milks, non-pathogenic L(+)-lactic acid producing cultures may be used

    E 270

    Lactic acid

    quantum satis

     

    only L(+)-form

    E 304(i)

    L-ascorbyl palmitate

    10

     

     

    E 306

    Tocopherol-rich extract

    10

    (16)

     

    E 307

    Alpha-tocopherol

    10

    (16)

     

    E 308

    Gamma-tocopherol

    10

    (16)

     

    E 309

    Delta-tocopherol

    10

    (16)

     

    E 322

    Lecithins

    1 000

    (14)

     

    E 330

    Citric acid

    quantum satis

     

     

    E 331

    Sodium citrates

    2 000

    (43)

     

    E 332

    Potassium citrates

     

    (43)

     

    E 338

    Phosphoric acid

    1 000

    (4) (44)

     

    E 339

    Sodium phosphates

    1 000

    (4) (15)

     

    E 340

    Potassium phosphates

     

    (4) (15)

     

    E 412

    Guar gum

    1 000

     

    only where the liquid product contains partially hydrolysed proteins

    E 471

    Mono- and diglycerides of fatty acids

    4 000

    (14)

     

    E 472c

    Citric acid esters of mono- and diglycerides of fatty acids

    7 500

    (14)

    only when sold as powder

    E 472c

    Citric acid esters of mono- and diglycerides of fatty acids

    9 000

    (14)

    only sold as liquid where the products contain partially hydrolysed proteins, peptides or amino acids

    E 473

    Sucrose esters of fatty acids

    120

    (14)

    only products containing hydrolysed proteins, peptides or amino acids

    (4):  The maximum level is expressed as P2O5

    (14):  If more than one of the substances E 322, E 471, E 472c and E 473 are added to a foodstuff, the maximum level established for that foodstuff for each of those substances is lowered with that relative part as is present of the other substances together in that foodstuff

    (15):  E 339 and E 340 are authorised individually or in combination and in conformity with the limits set in Directives 2006/141/EC, 2006/125/EC, 1999/21/EC

    (16):  E 306, E 307, E 308 and E 309 are authorised individually or in combination

    (43):  E 331 and E 332 are authorised individually or in combination and in conformity with the limits set in Directives 2006/141/EC, 2006/125/EC, 1999/21/EC

    (44):  In conformity with the limits set in Directives 2006/141/EC, 2006/125/EC, 1999/21/EC

    13.1.2

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

     

    Note: For the manufacture of acidified milks, non-pathogenic L(+)-lactic acid producing cultures may be used

    E 270

    Lactic acid

    quantum satis

     

    only L(+)-form

    E 304(i)

    L-ascorbyl palmitate

    10

     

     

    E 306

    Tocopherol-rich extract

    10

    (16)

     

    E 307

    Alpha-tocopherol

    10

    (16)

     

    E 308

    Gamma-tocopherol

    10

    (16)

     

    E 309

    Delta-tocopherol

    10

    (16)

     

    E 322

    Lecithins

    1 000

    (14)

     

    E 330

    Citric acid

    quantum satis

     

     

    E 331

    Sodium citrates

    2 000

    (43)

     

    E 332

    Potassium citrates

    quantum satis

    (43)

     

    E 338

    Phosphoric acid

     

    (4) (44)

     

    E 339

    Sodium phosphates

    1 000

    (4) (15)

     

    E 340

    Potassium phosphates

     

    (4) (15)

     

    E 407

    Carrageenan

    300

    (17)

     

    E 410

    Locust bean gum

    1 000

    (17)

     

    E 412

    Guar gum

    1 000

    (17)

     

    E 440

    Pectins

    5 000

     

    only acidified follow-on formulae

    E 471

    Mono- and diglycerides of fatty acids

    4 000

    (14)

     

    E 472c

    Citric acid esters of mono- and diglycerides of fatty acids

    7 500

    (14)

    only when sold as powder

    E 472c

    Citric acid esters of mono- and diglycerides of fatty acids

    9 000

    (14)

    only when sold as liquid where the products contain partially hydrolysed proteins, peptides or amino acids

    E 473

    Sucrose esters of fatty acids

    120

    (14)

    only products containing hydrolysed proteins, peptides or amino acids

    (4):  The maximum level is expressed as P2O5

    (14):  If more than one of the substances E 322, E 471, E 472c and E 473 are added to a foodstuff, the maximum level established for that foodstuff for each of those substances is lowered with that relative part as is present of the other substances together in that foodstuff

    (15):  E 339 and E 340 are authorised individually or in combination and in conformity with the limits set in Directives 2006/141/EC, 2006/125/EC, 1999/21/EC

    (16):  E 306, E 307, E 308 and E 309 are authorised individually or in combination

    (17):  If more than one of the substances E 407, E 410 and E 412 is added to a foodstuff, the maximum level established for that foodstuff for each of those substances is lowered with that relative part as is present of the other substances together in that foodstuff

    (43):  E 331 and E 332 are authorised individually or in combination and in conformity with the limits set in Directives 2006/141/EC, 2006/125/EC, 1999/21/EC

    (44):  In conformity with the limits set in Directives 2006/141/EC, 2006/125/EC, 1999/21/EC

    13.1.3

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

    E 170

    Calcium carbonate

    quantum satis

     

    only processed cereal-based foods and baby foods, only for pH adjustment

    E 260

    Acetic acid

    quantum satis

     

    only processed cereal-based foods and baby foods, only for pH adjustment

    E 261

    Potassium acetate

    quantum satis

     

    only processed cereal-based foods and baby foods, only for pH adjustment

    E 262

    Sodium acetates

    quantum satis

     

    only processed cereal-based foods and baby foods, only for pH adjustment

    E 263

    Calcium acetate

    quantum satis

     

    only processed cereal-based foods and baby foods, only for pH adjustment

    E 270

    Lactic acid

    quantum satis

     

    only processed cereal-based foods and baby foods, only for pH adjustment, L(+)-form only

    E 296

    Malic acid

    quantum satis

     

    only processed cereal-based foods and baby foods, only for pH adjustment, L(+)-form only

    E 300

    L-ascorbic acid

    200

    (18)

    only fat-containing cereal-based foods including biscuits and rusks and baby foods

    E 301

    Sodium L-ascorbate

    200

    (18)

    only fat-containing cereal-based foods including biscuits and rusks and baby foods

    E 302

    Calcium L-ascorbate

    200

    (18)

    only fat-containing cereal-based foods including biscuits and rusks and baby foods

    E 304(i)

    L-ascorbyl palmitate

    100

    (19)

    only fat-containing cereal-based foods including biscuits and rusks and baby foods

    E 306

    Tocopherol-rich extract

    100

    (19)

    only fat-containing cereal-based foods including biscuits and rusks and baby foods

    E 307

    Alpha-tocopherol

    100

    (19)

    only fat-containing cereal-based foods including biscuits and rusks and baby foods

    E 308

    Gamma-tocopherol

    100

    (19)

    only fat-containing cereal-based foods including biscuits and rusks and baby foods

    E 309

    Delta-tocopherol

    100

    (19)

    only fat-containing cereal-based foods including biscuits and rusks and baby foods

    E 322

    Lecithins

    10 000

     

    only biscuits and rusks, cereal-based foods, baby foods

    E 325

    Sodium lactate

    quantum satis

     

    only processed cereal-based foods and baby foods, only for pH adjustment, L(+)-form only

    E 326

    Potassium lactate

    quantum satis

     

    only processed cereal-based foods and baby foods, only for pH adjustment, L(+)-form only

    E 327

    Calcium lactate

    quantum satis

     

    only processed cereal-based foods and baby foods, only for pH adjustment, L(+)-form only

    E 330

    Citric acid

    quantum satis

     

    only processed cereal-based foods and baby foods, only for pH adjustment

    E 331

    Sodium citrates

    quantum satis

     

    only processed cereal-based foods and baby foods, only for pH adjustment

    E 332

    Potassium citrates

    quantum satis

     

    only processed cereal-based foods and baby foods, only for pH adjustment

    E 333

    Calcium citrates

    quantum satis

     

    only processed cereal-based foods and baby foods, only for pH adjustment

    E 334

    Tartaric acid (L(+)-)

    5 000

    (42)

    only L(+)-form; only biscuits and rusks and baby foods

    E 335

    Sodium tartrates

    5 000

    (42)

    only L(+)-form; only biscuits and rusks and baby foods

    E 336

    Potassium tartrates

    5 000

    (42)

    only L(+)-form; only biscuits and rusks and baby foods

    E 338

    Phosphoric acid

    1 000

    (4)

    only processed cereal-based foods and baby foods, only for pH adjustment

    E 339

    Sodium phosphates

    1 000

    (4) (20)

    only cereals

    E 340

    Potassium phosphates

    1 000

    (4) (20)

    only cereals

    E 341

    Calcium phosphates

    1 000

    (4) (20)

    only cereals

    E 341

    Calcium phosphates

    1 000

    (4)

    only in fruit-based desserts

    E 354

    Calcium tartrate

    5 000

    (42)

    only L(+)-form; only biscuits and rusks

    E 400

    Alginic acid

    500

    (23)

    only deserts and puddings

    E 401

    Sodium alginate

    500

    (23)

    only deserts and puddings

    E 402

    Potassium alginate

    500

    (23)

    only deserts and puddings

    E 404

    Calcium alginate

    500

    (23)

    only deserts and puddings

    E 410

    Locust bean gum

    10 000

    (21)

    only processed cereal-based foods and baby foods

    E 412

    Guar gum

    10 000

    (21)

    only processed cereal-based foods and baby foods

    E 414

    Gum arabic (acacia gum)

    10 000

    (21)

    only processed cereal-based foods and baby foods

    E 415

    Xanthan gum

    10 000

    (21)

    only processed cereal-based foods and baby foods

    E 440

    Pectin

    10 000

    (21)

    only processed cereal-based foods and baby foods

    E 410

    Locust bean gum

    20 000

    (21)

    only gluten-free cereal-based foods

    E 412

    Guar gum

    20 000

    (21)

    only gluten-free cereal-based foods

    E 414

    Gum arabic (acacia gum)

    20 000

    (21)

    only gluten-free cereal-based foods

    E 415

    Xanthan gum

    20 000

    (21)

    only gluten-free cereal-based foods

    E 440

    Pectin

    20 000

    (21)

    only gluten-free cereal-based foods

    E 450

    Diphosphates

    5 000

    (4) (42)

    only biscuits and rusks

    E 471

    Mono- and diglycerides of fatty acids

    5 000

    (22)

    only biscuits and rusks, cereal-based foods, baby foods

    E 472a

    Acetic acid esters of mono- and diglycerides of fatty acids

    5 000

    (22)

    only biscuits and rusks, cereal-based foods, baby foods

    E 472b

    Lactic acid esters of mono- and diglycerides of fatty acids

    5 000

    (22)

    only biscuits and rusks, cereal-based foods, baby foods

    E 472c

    Citric acid esters of mono- and diglycerides of fatty acids

    5 000

    (22)

    only biscuits and rusks, cereal-based foods, baby foods

    E 500

    Sodium carbonates

    quantum satis

     

    only as rising agent

    E 501

    Potassium carbonates

    quantum satis

     

    only as rising agent

    E 503

    Ammonium carbonates

    quantum satis

     

    only as rising agent

    E 507

    Hydrochloric acid

    quantum satis

     

    only processed cereal-based foods and baby foods, only for pH adjustment

    E 524

    Sodium hydroxide

    quantum satis

     

    only processed cereal-based foods and baby foods, only for pH adjustment

    E 525

    Potassium hydroxide

    quantum satis

     

    only processed cereal-based foods and baby foods, only for pH adjustment

    E 526

    Calcium hydroxide

    quantum satis

     

    only processed cereal-based foods and baby foods, only for pH adjustment

    E 551

    Silicon dioxide

    2 000

     

    only Dry cereals

    E 575

    Glucono-delta-lactone

    5 000

    (42)

    only biscuits and rusks

    E 920

    L-cysteine

    1 000

     

    only biscuits for infants and young children

    E 1404

    Oxidized starch

    50 000

     

    only processed cereal-based foods and baby foods

    E 1410

    Monostarch phosphate

    50 000

     

    only processed cereal-based foods and baby foods

    E 1412

    Distarch phosphate

    50 000

     

    only processed cereal-based foods and baby foods

    E 1413

    Phosphated distarch phosphate

    50 000

     

    only processed cereal-based foods and baby foods

    E 1414

    Acetylated distarch phosphate

    50 000

     

    only processed cereal-based foods and baby foods

    E 1420

    Acetylated starch

    50 000

     

    only processed cereal-based foods and baby foods

    E 1422

    Acetylated distarch adipate

    50 000

     

    only processed cereal-based foods and baby foods

    E 1450

    Starch sodium octenyl succinate

    50 000

     

    only processed cereal-based foods and baby foods

    E 1451

    Acetylated oxidised starch

    50 000

     

    only processed cereal-based foods and baby foods

    E 300

    Ascorbic acid

    300

    (18)

    only fruit — and vegetable based drinks, juices and baby foods

    E 301

    Sodium ascorbate

    300

    (18)

    only fruit — and vegetable based drinks, juices and baby foods

    E 302

    Calcium ascorbate

    300

    (18)

    only fruit — and vegetable based drinks, juices and baby foods

    E 333

    Calcium citrates

    quantum satis

     

    only low sugar fruit-based products

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

    (4):  The maximum level is expressed as P2O5

    (18):  E 300, E 301 and E 302 are authorised individually or in combination, levels expressed as ascorbic acid

    (19):  E 304, E 306, E 307, E 308 and E 309 are authorised individually are in combination

    (20):  E 339, E 340 and E 341 are authorised individually or in combination

    (21):  E 410, E 412, E 414, E 415 and E 440 are authorised individually or in combination

    (22):  E 471, E 472a, E 472b and E 472c are authorised individually or in combination

    (23):  E 400, E 401, E 402 and E 404 are authorised individually or in combination

    (42):  As a residue

    13.1.4

    Other foods for young children

     

    Note: For the manufacture of acidified milks, non-pathogenic L(+)-lactic acid producing cultures may be used

    E 270

    Lactic acid

    quantum satis

     

    only L(+)-form

    E 304(i)

    L-ascorbyl palmitate

    100

    (19)

     

    E 306

    Tocopherol-rich extract

    100

    (19)

     

    E 307

    Alpha-tocopherol

    100

    (19)

     

    E 308

    Gamma-tocopherol

    100

    (19)

     

    E 309

    Delta-tocopherol

    100

    (19)

     

    E 322

    Lecithins

    10 000

    (14)

     

    E 330

    Citric acid

    quantum satis

     

     

    E 331

    Sodium citrates

    2 000

     

     

    E 332

    Potassium citrates

     

     

     

    E 338

    Phosphoric acid

     

    (1) (4)

     

    E 339

    Sodium phosphates

    1 000

    (1) (4) (15)

     

    E 340

    Potassium phosphates

    1 000

    (1) (4) (15)

     

    E 407

    Carrageenan

    300

     

     

    E 410

    Locust bean gum

    10 000

    (21)

     

    E 412

    Guar gum

    10 000

    (21)

     

    E 414

    Gum arabic (acacia gum)

    10 000

    (21)

     

    E 415

    Xanthan gum

    10 000

    (21)

     

    E 440

    Pectins

    5 000

    (21)

     

    E 471

    Mono- and diglycerides of fatty acids

    4 000

    (14)

     

    E 472c

    Citric acid esters of mono- and diglycerides of fatty acids

    7 500

    (14)

    only when sold as powder

    E 472c

    Citric acid esters of mono- and diglycerides of fatty acids

    9 000

    (14)

    only when sold as liquid where the products contain partially hydrolysed proteins, peptides or amino acids

    E 473

    Sucrose esters of fatty acids

    120

    (14)

    only in products containing hydrolysed proteins, peptides or amino acids

    E 500

    Sodium carbonates

    quantum satis

     

     

    E 501

    Potassium carbonates

    quantum satis

     

     

    E 503

    Ammonium carbonates

    quantum satis

     

     

    E 507

    Hydrochloric acid

    quantum satis

     

    only for pH adjustment

    E 524

    Sodium hydroxide

    quantum satis

     

    only for pH adjustment

    E 525

    Potassium hydroxide

    quantum satis

     

    only for pH adjustment

    E 1404

    Oxidized starch

    50 000

     

     

    E 1410

    Monostarch phosphate

    50 000

     

     

    E 1412

    Distarch phosphate

    50 000

     

     

    E 1413

    Phosphated distarch phosphate

    50 000

     

     

    E 1414

    Acetylated distarch phosphate

    50 000

     

     

    E 1420

    Acetylated starch

    50 000

     

     

    E 1422

    Acetylated distarch adipate

    50 000

     

     

    E 1450

    Starch sodium octenyl succinate

    50 000

     

     

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

    (4):  The maximum level is expressed as P2O5

    (14):  If more than one of the substances E 322, E 471, E 472c and E 473 are added to a foodstuff, the maximum level established for that foodstuff for each of those substances is lowered with that relative part as is present of the other substances together in that foodstuff

    (15):  E 339 and E 340 are authorised individually or in combination and in conformity with the limits set in Directives 2006/141/EC, 2006/125/EC, 1999/21/EC

    (16):  E 304, E 306, E 307, E 308 and E 309 are authorised individually are in combination

    (21):  E 410, E 412, E 414, E 415 and E 440 are authorised individually or in combination

    13.1.5

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

    13.1.5.1

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

    The additives of categories 13.1.1 and 13.1.2 are applicable

    E 170

    Calcium carbonate

    quantum satis

     

     

    E 304(i)

    L-ascorbyl palmitate

    100

     

     

    E 331

    Sodium citrates

    quantum satis

     

     

    E 332

    Potassium citrates

    quantum satis

     

     

    E 333

    Calcium citrates

    quantum satis

     

     

    E 338

    Phosphoric acid

    1 000

    (1) (4)

    only for pH adjustment

    E 339

    Sodium phosphates

    1 000

    (1) (4) (20)

     

    E 340

    Potassium phosphates

    1 000

    (1) (4) (20)

     

    E 341

    Calcium phosphates

    1 000

    (1) (4) (20)

     

    E 401

    Sodium alginate

    1 000

     

    From four months onwards in special food products with adapted composition, required for metabolic disorders and for general tube-feeding

    E 405

    Propane-1, 2-diol alginate

    200

     

    From 12 months onwards in specialised diets intended for young children who have cow’s milk intolerance or inborn errors of metabolism

    E 410

    Locust bean gum

    10 000

     

    From birth onwards in products for reduction of gastro-oesophageal reflux

    E 412

    Guar gum

    10 000

     

    From birth onwards in products in liquid formulae containing hydrolysed proteins, peptides or amino acids

    E 415

    Xanthan gum

    1 200

     

    From birth onwards for use in products based on amino acids or peptides for use with patients who have problems with impairment of the gastrointestinal tract, protein mal-absorption or inborn errors of metabolism

    E 440

    Pectins

    10 000

     

    From birth onwards in products used in case of gastro-intestinal disorders

    E 466

    Carboxy methyl cellulose

    10 000

     

    From birth onwards in products for the dietary management of metabolic disorders

    E 471

    Mono- and diglycerides of fatty acids

    5 000

     

    From birth onwards in specialised diets, particularly those devoid of proteins

    E 472c

    Citric acid esters of mono- and diglycerides of fatty acids

    7 500

     

    only when sold as powder; From birth onwards

    E 472c

    Citric acid esters of mono- and diglycerides of fatty acids

    9 000

     

    only when sold as liquid; From birth onwards

    E 473

    Sucrose esters of fatty acids

    120

     

    only products containing hydrolysed proteins, peptides and amino acids

    E 500

    Sodium carbonates

    quantum satis

     

    only as rising agent

    E 501

    Potassium carbonates

    quantum satis

     

    only as rising agent

    E 507

    Hydrochloric acid

    quantum satis

     

    only as rising agent

    E 524

    Sodium hydroxide

    quantum satis

     

    only for pH adjustment

    E 525

    Potassium hydroxide

    quantum satis

     

    only for pH adjustment

    E 526

    Calcium hydroxide

    quantum satis

     

    only for pH adjustment

    E 1450

    Starch sodium octenyl succinate

    20 000

     

    only in infant formulae and follow-on formulae

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

    (4):  The maximum level is expressed as P2O5

    (20):  E 339, E 340 and E 341 are authorised individually or in combination

    13.1.5.2

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

    The additives of category 13.1.3 are applicable, except for E 270, E 333, E 341

    E 401

    Sodium alginate

    1 000

     

    From four months onwards in special food products with adapted composition, required for metabolic disorders and for general tube-feeding

    E 405

    Propane-1, 2-diol alginate

    200

     

    From 12 months onwards in specialised diets intended for young children who have cow’s milk intolerance or inborn errors of metabolism

    E 410

    Locust bean gum

    10 000

     

    From birth onwards in products for reduction of gastro-oesophageal reflux

    E 412

    Guar gum

    10 000

     

    From birth onwards in products in liquid formulae containing hydrolysed proteins, peptides or amino acids

    E 415

    Xanthan gum

    1 200

     

    From birth onwards for use in products based on amino acids or peptides for use with patients who have problems with impairment of the gastrointestinal tract, protein mal-absorption or inborn errors of metabolism

    E 440

    Pectins

    10 000

     

    From birth onwards in products used in case of gastro-intestinal disorders

    E 466

    Carboxy methyl cellulose

    10 000

     

    From birth onwards in products for the dietary management of metabolic disorders

    E 471

    Mono- and diglycerides of fatty acids

    5 000

     

    From birth onwards in specialised diets, particularly those devoid of proteins

    E 472c

    Citric acid esters of mono- and diglycerides of fatty acids

    7 500

     

    only when sold as powder; From birth onwards

    E 472c

    Citric acid esters of mono- and diglycerides of fatty acids

    9 000

     

    only when sold as liquid; From birth onwards

    E 473

    Sucrose esters of fatty acids

    120

     

    only products containing hydrolysed proteins, peptides and amino acids

    E 1450

    Starch sodium octenyl succinate

    20 000

     

     

    13.2

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

    Products in this category can also contain additives that are allowed in the corresponding food categories

    Group I

    Additives

     

     

     

    Group II

    Colours at quantum satis

    quantum satis

     

     

    Group III

    Colours with combined maximum limit

    50

     

     

    Group IV

    Polyols

    quantum satis

     

     

    E 160d

    Lycopene

    30

     

     

    E 200-213

    Sorbic acid — sorbates; Benzoic acid — benzoates

    1 500

    (1) (2)

     

    E 338-452

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

    5 000

    (1) (4)

     

    E 405

    Propane-1, 2-diol alginate

    1 200

     

     

    E 406

    Agar

    quantum satis

     

    only foods in tablet and coated tablet form

    E 432-436

    Polysorbates

    1 000

    (1)

     

    E 473-474

    Sucrose esters of fatty acids — sucroglycerides

    5 000

    (1)

     

    E 475

    Polyglycerol esters of fatty acids

    5 000

     

     

    E 477

    Propane-1,2-diol esters of fatty acids

    1 000

     

     

    E 481-482

    Stearoyl-2-lactylates

    2 000

    (1)

     

    E 491-495

    Sorbitan esters

    5 000

    (1)

     

    E 950

    Acesulfame K

    450

     

     

    E 951

    Aspartame

    1 000

     

     

    E 952

    Cyclamic acid and its Na and Ca salts

    400

    (51)

     

    E 954

    Saccharin and its Na, K and Ca salts

    200

    (52)

     

    E 955

    Sucralose

    400

     

     

    E 959

    Neohesperidine DC

    100

     

     

    E 961

    Neotame

    32

     

     

    E 962

    Salt of aspartame-acesulfame

    450

    (11)a (49) (50)

     

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

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

    (4):  The maximum level is expressed as P2O5

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

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

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

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

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

    13.3

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

    Group I

    Additives

     

     

     

    Group II

    Colours at quantum satis

    quantum satis

     

     

    Group III

    Colours with combined maximum limit

    50

     

     

    Group IV

    Polyols

    quantum satis

     

     

    E 160d

    Lycopene

    30

     

     

    E 200-213

    Sorbic acid — sorbates; Benzoic acid — benzoates

    1 500

    (1) (2)

     

    E 338-452

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

    5 000

    (1) (4)

     

    E 405

    Propane-1, 2-diol alginate

    1 200

     

     

    E 432-436

    Polysorbates

    1 000

    (1)

     

    E 473-474

    Sucrose esters of fatty acids — sucroglycerides

    5 000

    (1)

     

    E 475

    Polyglycerol esters of fatty acids

    5 000

     

     

    E 477

    Propane-1,2-diol esters of fatty acids

    1 000

     

     

    E 481-482

    Stearoyl-2-lactylates

    2 000

    (1)

     

    E 491-495

    Sorbitan esters

    5 000

    (1)

     

    E 950

    Acesulfame K

    450

     

     

    E 951

    Aspartame

    800

     

     

    E 952

    Cyclamic acid and its Na and Ca salts

    400

    (51)

     

    E 954

    Saccharin and its Na, K and Ca salts

    240

    (52)

     

    E 955

    Sucralose

    320

     

     

    E 959

    Neohesperidine DC

    100

     

     

    E 961

    Neotame

    26

     

     

    E 962

    Salt of aspartame-acesulfame

    450

    (11)a (49) (50)

     

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

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

    (4):  The maximum level is expressed as P2O5

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

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

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

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

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

    13.4

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

    Products in this category can also use additives that are allowed in the corresponding food counterparts categories

    Group I

    Additives

     

     

    including dry pasta

    Group II

    Colours at quantum satis

    quantum satis

     

     

    Group IV

    Polyols

    quantum satis

     

     

    E 338-452

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

    5 000

    (1) (4)

     

    In addition, all additives in the gluten containing counterparts are authorised

     

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

     

    (4):  The maximum level is expressed as P2O5

    14

    Beverages

    14.1

    Non-alcoholic beverages

    14.1.1

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

    E 338-452

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

    500

    (1) (4)

    only prepared table waters

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

    (4):  The maximum level is expressed as P2O5

    (48):  Mineral salts added to prepared table waters for standardisation are not classified as additives

    14.1.2

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

    Group I

    Additives

     

     

    only vegetable juices

    E 170

    Calcium carbonate

    quantum satis

     

    only grape juice

    E 200-203

    Sorbic acid — sorbates

    500

    (1) (2)

    only Sød … saft and sødet … saft

    E 200-213

    Sorbic acid — sorbates; Benzoic acid — benzoates

    2 000

    (1) (2)

    only grape juice, unfermented, for sacramental use

    E 210-213

    Benzoic acid — benzoates

    200

    (1) (2)

    only Sød … saft and sødet … saft

    E 220-228

    Sulphur dioxide — sulphites

    2 000

    (3)

    only concentrated grape juice for home wine-making

    E 220-228

    Sulphur dioxide — sulphites

    50

    (3)

    only orange, grapefruit, apple and pineapple juice for bulk dispensing in catering establishments

    E 220-228

    Sulphur dioxide — sulphites

    350

    (3)

    only lime and lemon juice

    E 220-228

    Sulphur dioxide — sulphites

    70

    (3)

    only grape juice, unfermented, for sacramental use

    E 296

    Malic acid

    3 000

     

    only pineapple juice

    E 300

    Ascorbic acid

    quantum satis

     

     

    E 330

    Citric acid

    3 000

     

     

    E 336

    Potassium tartrates

    quantum satis

     

    only grape juice

    E 440

    Pectins

    3 000

     

    only pineapple and passion fruit juice

    E 900

    Dimethyl polysiloxane

    10

     

    only pineapple juice and Sød … saft and sødet … saft

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

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

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

    14.1.3

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

    Group I

    Additives

     

     

    only vegetable nectars, E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used

    E 200-203

    Sorbic acid — sorbates

    300

    (1) (2)

    only traditional Swedish and Finnish fruit syrups

    E 200-203

    Sorbic acid — sorbates

    250

    (1) (2)

    only traditional Swedish fruit syrups, maximum applies if E 210-213, benzoic acid — benzoates, have also been used is

    E 210-213

    Benzoic acid — benzoates

    150

    (1) (2)

    only traditional Swedish and Finnish fruit syrups

    E 270

    Lactic acid

    5 000

     

     

    E 296

    Malic acid

    quantum satis

     

    only traditional Swedish and Finnish fruit syrups

    E 300

    Ascorbic acid

    quantum satis

     

     

    E 330

    Citric acid

    5 000

     

     

    E 440

    Pectins

    3 000

     

    only pineapple and passion fruit

    E 466

    Carboxy methyl cellulose

    quantum satis

     

    only traditional Swedish and Finnish fruit syrups from citrus

    E 950

    Acesulfame K

    350

     

    only energy-reduced or with no added sugar

    E 951

    Aspartame

    600

     

    only energy-reduced or with no added sugar

    E 952

    Cyclamic acid and its Na and Ca salts

    250

    (51)

    only energy-reduced or with no added sugar

    E 954

    Saccharin and its Na, K and Ca salts

    80

    (52)

    only energy-reduced or with no added sugar

    E 955

    Sucralose

    300

     

    only energy-reduced or with no added sugar

    E 959

    Neohesperidine DC

    30

     

    only energy-reduced or with no added sugar

    E 961

    Neotame

    20

     

    only energy-reduced or with no added sugar

    E 962

    Salt of aspartame-acesulfame

    350

    (11)a (49) (50)

    only energy-reduced or with no added sugar

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

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

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

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

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

    14.1.4

    Flavoured drinks

    Group I

    Additives

     

     

    E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used

    Group II

    Colours at quantum satis

    quantum satis

     

    excluding chocolate milk and malt products

    Group III

    Colours with combined maximum limit

    100

    (25)

    excluding chocolate milk and malt products

    E 160d

    Lycopene

    12

     

    excluding dilutable drinks

    E 200-203

    Sorbic acid — sorbates

    300

    (1) (2)

    excluding dairy-based drinks

    E 200-203

    Sorbic acid — sorbates

    250

    (1) (2)

    maximum applies if E 210-213, benzoic acid — benzoates, have also been used is

    E 210-213

    Benzoic acid — benzoates

    150

    (1) (2)

    excluding dairy-based drinks

    E 220-228

    Sulphur dioxide — sulphites

    20

    (3)

    only carry over from concentrates in non-alcoholic flavoured drinks containing fruit juice

    E 220-228

    Sulphur dioxide — sulphites

    50

    (3)

    only non-alcoholic flavoured drinks containing at least 235 g/l glucose syrup

    E 220-228

    Sulphur dioxide — sulphites

    350

    (3)

    only concentrates based on fruit juice and containing not less than 2,5 % barley (barley water)

    E 220-228

    Sulphur dioxide — sulphites

    250

    (3)

    only other concentrates based on fruit juice or comminuted fruit; capilé, groselha

    E 242

    Dimethyl dicarbonate

    250

    (24)

     

    E 297

    Fumaric acid

    1 000

     

    only instant powders for fruit-based drinks

    E 338-452

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

    700

    (1) (4)

     

    E 338-452

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

    500

    (1) (4)

    only sport drinks

    E 338-452

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

    4 000

    (1) (4)

    only whey protein containing sport drinks

    E 338-452

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

    20 000

    (1) (4)

    only vegetable protein drinks

    E 338-452

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

    2 000

    (1) (4)

    only chocolate and malt dairy-based drinks

    E 355-357

    Adipic acid — adipates

    10 000

    (1)

    only powders for home preparation of drinks

    E 363

    Succinic acid

    3 000

     

    only powders for home preparation of drinks

    E 405

    Propane-1, 2-diol alginate

    300

     

     

    E 426

    Soybean hemicellulose

    5 000

     

    only dairy-based drinks intended for retail sale

    E 444

    Sucrose acetate isobutyrate

    300

     

    only cloudy drinks

    E 445

    Glycerol esters of wood rosins

    100

     

    only cloudy drinks

    E 459

    Beta-cyclodextrin

    500

     

    only flavoured powdered instant drinks

    E 473-474

    Sucrose esters of fatty acids — sucroglycerides

    5 000

    (1)

    only aniseed-based, dairy-based, coconut and almond drinks

    E 473-474

    Sucrose esters of fatty acids — sucroglycerides

    10 000

    (1)

    only powders for the preparation of hot beverages

    E 481-482

    Sodium and Calcium stearoyl-2-lactylates

    2 000

    (1)

    only powders for the preparation of hot beverages

    E 900

    Dimethyl polysiloxane

    10

     

     

    E 950

    Acesulfame K

    350

     

    only energy-reduced or with no added sugar

    E 951

    Aspartame

    600

     

    only energy-reduced or with no added sugar

    E 952

    Cyclamic acid and its Na and Ca salts

    250

    (51)

    only energy-reduced or with no added sugar

    E 954

    Saccharin and its Na, K and Ca salts

    80

    (52)

    only energy-reduced or with no added sugar

    E 954

    Saccharin and its Na, K and Ca salts

    100

    (52)

    only “gaseosa” energy-reduced or with no added sugar

    E 955

    Sucralose

    300

     

    only energy-reduced or with no added sugar

    E 959

    Neohesperidine DC

    30

     

    only energy-reduced or with no added sugar, except milk and milk derivative based flavoured drinks

    E 959

    Neohesperidine DC

    50

     

    only milk and milk derivative based flavoured drinks, energy-reduced or with no added sugar

    E 957

    Thaumatin

    0,5

     

    only water based flavoured non-alcoholic drinks, as flavour enhancer only

    E 961

    Neotame

    20

     

    only energy-reduced or with no added sugar

    E 961

    Neotame

    2

     

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

    E 962

    Salt of aspartame-acesulfame

    350

    (11)a (49) (50)

    only energy-reduced or with no added sugar

    E 999

    Quillaia extract

    200

    (45)

     

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

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

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

    (4):  The maximum level is expressed as P2O5

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

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

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

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

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

    (24):  Ingoing amount, residues not detectable

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

    (45):  Calculated as anhydrous extract

    14.1.5

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

    14.1.5.1

    Coffee, coffee extracts

    E 901

    Beeswax, white and yellow

    quantum satis

     

    only coffee beans, as glazing agent

    E 902

    Candelilla wax

    quantum satis

     

    only coffee beans, as glazing agent

    E 903

    Carnauba wax

    200

     

    only coffee beans, as glazing agent

    E 904

    Shellac

    quantum satis

     

    only coffee beans, as glazing agent

    14.1.5.2

    Other

    Group I

    Additives

     

     

    excluding unflavoured leaf tea; including flavoured instant coffee; E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used in drinks

    E 200-213

    Sorbic acid — sorbates; Benzoic acid — benzoates

    600

    (1) (2)

    only liquid tea concentrates and liquid fruit and herbal infusion concentrates

    E 242

    Dimethyl dicarbonate

    250

    (24)

    only liquid tea concentrate

    E 297

    Fumaric acid

    1 000

     

    only instant products for preparation of flavoured tea and herbal infusions

    E 338-452

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

    2 000

    (1) (4)

    only coffee-based drinks for vending machines; Instant tea and instant herbal infusions

    E 355-357

    Adipic acid — adipates

    10 000

    (1)

    only powders for home preparation of drinks

    E 363

    Succinic acid

    3 000

     

    only powders for home preparation of drinks

    E 473-474

    Sucrose esters of fatty acids — sucroglycerides

    1 000

    (1)

    only canned liquid coffee

    E 473-474

    Sucrose esters of fatty acids — sucroglycerides

    10 000

    (1)

    only powders for the preparation of hot beverages

    E 481-482

    Sodium and calcium Stearoyl-2-lactylate

    2 000

    (1)

    only powders for the preparation of hot beverages

    E 491-495

    Sorbitan esters

    500

    (1)

    only liquid tea concentrates and liquid fruit and herbal infusion concentrates

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

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

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

    (4):  The maximum level is expressed as P2O5

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

    (24):  Ingoing amount, residues not detectable

    14.2

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

    14.2.1

    Beer and malt beverages

    E 150a-d

    Caramels

    quantum satis

     

    only beer

    E 210-213

    Benzoic acid — benzoates

    200

    (1) (2)

    only alcohol-free beer; beer in kegs containing more than 0,5 % added fermentable sugar and/or fruit juices or concentrates

    E 200-203

    Sorbic acid — sorbates

    200

    (1) (2)

    only beer in kegs containing more than 0,5 % added fermentable sugar and/or fruit juices or concentrates

    E 220-228

    Sulphur dioxide — sulphites

    20

    (3)

     

    E 220-228

    Sulphur dioxide — sulphites

    50

     

    only beer with a second fermentation in the cask

    E 270

    Lactic acid

    quantum satis

     

     

    E 300

    Ascorbic acid

    quantum satis

     

     

    E 301

    Sodium ascorbate

    quantum satis

     

     

    E 330

    Citric acid

    quantum satis

     

     

    E 405

    Propane-1, 2-diol alginate

    100

     

     

    E 414

    Gum arabic (acacia gum)

    quantum satis

     

     

    E 950

    Acesulfame K

    350

     

    only alcohol-free beer or with an alcohol content not exceeding 1,2 % vol; “Bière de table/Tafelbier/Table beer” (original wort content less than 6 %) except for “Obergäriges Einfachbier”; Beers with a minimum acidity of 30 milli-equivalents expressed as NaOH; Brown beers of the “oud bruin” type

    E 951

    Aspartame

    600

     

    only alcohol-free beer or with an alcohol content not exceeding 1,2 % vol; “Bière de table/Tafelbier/Table beer” (original wort content less than 6 %) except for “Obergäriges Einfachbier”; Beers with a minimum acidity of 30 milli-equivalents expressed as NaOH; Brown beers of the “oud bruin” type

    E 954

    Saccharin and its Na, K and Ca salts

    80

    (52)

    only alcohol-free beer or with an alcohol content not exceeding 1,2 % vol; “Bière de table/Tafelbier/Table beer” (original wort content less than 6 %) except for “Obergäriges Einfachbier”; Beers with a minimum acidity of 30 milli-equivalents expressed as NaOH; Brown beers of the “oud bruin” type

    E 955

    Sucralose

    250

     

    only alcohol-free beer or with an alcohol content not exceeding 1,2 % vol; “Bière de table/Tafelbier/Table beer” (original wort content less than 6 %) except for “Obergäriges Einfachbier”; Beers with a minimum acidity of 30 milli-equivalents expressed as NaOH; Brown beers of the “oud bruin” type

    E 959

    Neohesperidine DC

    10

     

    only alcohol-free beer or with an alcohol content not exceeding 1,2 % vol; “Bière de table/Tafelbier/Table beer” (original wort content less than 6 %) except for “Obergäriges Einfachbier”; Beers with a minimum acidity of 30 milli-equivalents expressed as NaOH; Brown beers of the “oud bruin” type

    E 961

    Neotame

    20

     

    only alcohol-free beer or with an alcohol content not exceeding 1,2 % vol; “Bière de table/Tafelbier/Table beer” (original wort content less than 6 %) except for “Obergäriges Einfachbier”; Beers with a minimum acidity of 30 milli-equivalents expressed as NaOH; Brown beers of the “oud bruin” type

    E 962

    Salt of aspartame-acesulfame

    350

    (11)a (49) (50)

    only alcohol-free beer or with an alcohol content not exceeding 1,2 % vol; “Bière de table/Tafelbier/Table beer” (original wort content less than 6 %) except for “Obergäriges Einfachbier”; Beers with a minimum acidity of 30 milli-equivalents expressed as NaOH; Brown beers of the “oud bruin” type

    E 950

    Acesulfame K

    25

    (52)

    only energy-reduced beer

    E 951

    Aspartame

    25

     

    only energy-reduced beer

    E 955

    Sucralose

    10

     

    only energy-reduced beer

    E 959

    Neohesperidine DC

    10

     

    only energy-reduced beer

    E 961

    Neotame

    1

     

    only energy-reduced beer

    E 962

    Salt of aspartame-acesulfame

    25

    (11)b (49) (50)

    only energy-reduced beer

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

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

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

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

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

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

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

    14.2.2

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

    The use of additives is authorised in accordance with Council Regulation (EC) No 1234/2007, Council Decision 2006/232/EC and Commission Regulation (EC) No 606/2009 and their implementing measures

    E 200-203

    Sorbic acid — sorbates

    200

    (1) (2)

    only alcohol-free

    E 220-228

    Sulphur dioxide — sulphites

    200

    (3)

    only alcohol-free

    E 242

    Dimethyl dicarbonate

    250

    (24)

    only alcohol-free

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

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

    (3):  Maximum levels are expressed as SO2relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present

    (24):  Ingoing amount, residues not detectable

    14.2.3

    Cider and perry

    Group I

    Additives

     

     

    E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used

    Group II

    Colours at quantum satis

    quantum satis

     

    excluding cidre bouché

    Group III

    Colours with combined maximum limit

    200

     

    excluding cidre bouché

    E 150a-d

    Caramels

    quantum satis

     

    only cidre bouché

    E 200-203

    Sorbic acid — sorbates

    200

    (1) (2)

     

    E 220-228

    Sulphur dioxide — sulphites

    200

    (3)

     

    E 242

    Dimethyl dicarbonate

    250

    (24)

     

    E 338-452

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

    1 000

    (1) (4)

     

    E 405

    Propane-1, 2-diol alginate

    100

     

    excluding cidre bouché

    E 473-474

    Sucrose esters of fatty acids — sucroglycerides

    5 000

    (1)

     

    E 900

    Dimethyl polysiloxane

    10

     

    excluding cidre bouché

    E 950

    Acesulfame K

    350

     

     

    E 951

    Aspartame

    600

     

     

    E 954

    Saccharin and its Na, K and Ca salts

    80

    (52)

     

    E 955

    Sucralose

    50

     

     

    E 959

    Neohesperidine DC

    20

     

     

    E 961

    Neotame

    20

     

     

    E 962

    Salt of aspartame-acesulfame

    350

    (11)a (49) (50)

     

    E 999

    Quillaia extract

    200

    (45)

    excluding cidre bouché

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

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

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

    (4):  The maximum level is expressed as P2O5

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

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

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

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

    (24):  Ingoing amount, residues not detectable

    (45):  Calculated as anhydrous extract

    14.2.4

    Fruit wine and made wine

    Group I

    Additives

     

     

    E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used

    Group II

    Colours at quantum satis

    quantum satis

     

     

    Group III

    Colours with combined maximum limit

    200

     

     

    E 160d

    Lycopene

    10

     

     

    E 200-203

    Sorbic acid — sorbates

    200

    (1) (2)

     

    E 220-228

    Sulphur dioxide — sulphites

    200

    (3)

     

    E 220-228

    Sulphur dioxide — sulphites

    260

    (3)

    only made wine

    E 242

    Dimethyl dicarbonate

    250

    (24)

    only fruit wines and alcohol-reduced wine

    E 338-452

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

    1 000

    (1) (4)

     

    E 353

    Metatartaric acid

    100

     

    only made wine

    E 473-474

    Sucrose esters of fatty acids — sucroglycerides

    5 000

     

     

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

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

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

    (4):  The maximum level is expressed as P2O5

    (24):  Ingoing amount, residues not detectable

    14.2.5

    Mead

    Group I

    Additives

     

     

    E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used

    Group II

    Colours at quantum satis

    quantum satis

     

     

    E 200-203

    Sorbic acid — sorbates

    200

    (1) (2)

     

    E 220-228

    Sulphur dioxide — sulphites

    200

    (3)

     

    E 338-452

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

    1 000

    (1) (4)

     

    E 473-474

    Sucrose esters of fatty acids — sucroglycerides

    5 000

    (24)

     

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

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

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

    (4):  The maximum level is expressed as P2O5

    (24):  Ingoing amount, residues not detectable

    14.2.6

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

    Group I

    Additives

     

     

    except whisky or whiskey; E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used except in liqueurs

    Group II

    Colours at quantum satis

    quantum satis

     

    except: spirit drinks as defined in article 5(1) and sales denominations listed in Annex II, paragraphs 1-14 of Regulation (EC) No 110/2008 and spirits (preceded by the name of the fruit) obtained by maceration and distillation, London Gin, Sambuca, Maraschino, Marrasquino or Maraskino and Mistrà

    Group III

    Colours with combined maximum limit

    200

     

    except: spirit drinks as defined in article 5(1) and sales denominations listed in Annex II, paragraphs 1-14 of Regulation (EC) No 110/2008 and spirits (preceded by the name of the fruit) obtained by maceration and distillation, London Gin, Sambuca, Maraschino, Marrasquino or Maraskino and Mistrà

    E 123

    amaranth

    30

     

    except: spirit drinks as defined in article 5(1) and sales denominations listed in Annex II, paragraphs 1-14 of Regulation (EC) No 110/2008 and spirits (preceded by the name of the fruit) obtained by maceration and distillation, London Gin, Sambuca, Maraschino, Marrasquino or Maraskino and Mistrà

    E 150a-d

    Caramels

    quantum satis

     

    except: fruit spirits, spirits (preceded by the name of the fruit) obtained by maceration and distillation, London Gin, Sambuca, Maraschino, Marrasquino or Maraskino and Mistrà. Whisky, whiskey can only contain E 150a

    E 160b

    Annatto, Bixin, Norbixin

    10

     

    only liqueurs

    E 174

    Silver

    quantum satis

     

    only liqueurs

    E 175

    Gold

    quantum satis

     

    only liqueurs

    E 220-228

    Sulphur dioxide — sulphites

    50

    (3)

    only distilled alcoholic beverages containing whole pears

    E 338-452

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

    1 000

    (1) (4)

    except: whisky, whiskey

    E 405

    Propane-1, 2-diol alginate

    10 000

     

    only emulsified liqueurs

    E 416

    Karaya gum

    10 000

     

    only egg-based liqueurs

    E 445

    Glycerol esters of wood rosins

    100

     

    only cloudy spirit drinks

    E 473-474

    Sucrose esters of fatty acids — sucroglycerides

    5 000

    (1)

    except: whisky, whiskey

    E 475

    Polyglycerol esters of fatty acids

    5 000

     

    only emulsified liqueurs

    E 481-482

    Stearoyl-2-lactylates

    8 000

    (1)

    only emulsified liqueurs

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

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

    (4):  The maximum level is expressed as P2O5

    14.2.7

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

    14.2.7.1

    Aromatised wines

    Group I

    Additives

     

     

    E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used

    Group II

    Colours at quantum satis

     

     

    Except americano, bitter vino

    Group III

    Colours with combined maximum limit

    200

     

    Except americano, bitter vino

    E 150a-d

    Caramels

    quantum satis

     

     

    E 100

    Curcumin

    100

    (26) (27)

    only americano, bitter vino

    E 101

    Riboflavins

    100

    (26) (27)

    only americano, bitter vino

    E 102

    Tartrazine

    100

    (26) (27)

    only americano, bitter vino

    E 104

    Quinoline Yellow

    100

    (26) (27)

    only americano, bitter vino

    E 110

    Sunset Yellow FCF/Orange Yellow S

    100

    (27)

    only bitter vino

    E 120

    Cochineal, Carminic acid, Carmines

    100

    (26) (27)

    only americano, bitter vino

    E 122

    Azorubine, Carmoisine

    100

    (26) (27)

    only americano, bitter vino

    E 123

    Amaranth

    100

    (26) (27)

    only americano, bitter vino

    E 124

    Ponceau 4R, Cochineal Red A

    100

    (26) (27)

    only americano, bitter vino

    E 129

    Allura Red AG

    100

    (27)

    only bitter vino

    E 123

    Amaranth

    30

     

    only aperitif wines

    E 150a-d

    Caramels

    quantum satis

     

    only americano, bitter vino

    E 160d

    Lycopene

    10

     

     

    E 200-203

    Sorbic acid — sorbates

    200

    (1) (2)

     

    E 242

    Dimethyl dicarbonate

    250

    (24)

     

    E 338-452

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

    1 000

    (1) (4)

     

    E 473-474

    Sucrose esters of fatty acids — sucroglycerides

    5 000

    (1)

     

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

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

    (4):  The maximum level is expressed as P2O5

    (24):  Ingoing amount, residues not detectable

    (26):  In americano E 100, E 101, E 102, E 104, E 120, E 122, E 123, E 124 are authorised individually or in combination

    (27):  In bitter vino E 100, E 101, E 102, E 104, E 110, E 120, E 122, E 123, E 124, E 129 are authorised individually or in combination

    14.2.7.2

    Aromatised wine-based drinks

    Group I

    Additives

     

     

    E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used

    Group II

    Colours at quantum satis

    quantum satis

     

    except bitter soda, sangria, claria, zurra

    Group III

    Colours with combined maximum limit

    200

     

    except bitter soda, sangria, claria, zurra

    E 100

    Curcumin

    100

    (28)

    only bitter soda

    E 101

    Riboflavins

    100

    (28)

    only bitter soda

    E 102

    Tartrazine

    100

    (28)

    only bitter soda

    E 104

    Quinoline Yellow

    100

    (28)

    only bitter soda

    E 110

    Sunset Yellow FCF/Orange Yellow S

    100

    (28)

    only bitter soda

    E 120

    Cochineal, Carminic acid, Carmines

    100

    (28)

    only bitter soda

    E 122

    Azorubine, Carmoisine

    100

    (28)

    only bitter soda

    E 123

    Amaranth

    100

    (28)

    only bitter soda

    E 124

    Ponceau 4R, Cochineal Red A

    100

    (28)

    only bitter soda

    E 129

    Allura Red AG

    100

    (28)

    only bitter soda

    E 150a-d

    Caramels

    quantum satis

     

    only bitter soda

    E 160d

    Lycopene

    10

     

     

    E 200-203

    Sorbic acid — sorbates

    200

    (1) (2)

     

    E 242

    Dimethyl dicarbonate

    250

    (24)

     

    E 338-452

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

    1 000

    (1) (4)

     

    E 473-474

    Sucrose esters of fatty acids — sucroglycerides

    5 000

    (1)

     

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

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

    (4):  The maximum level is expressed as P2O5

    (24):  Ingoing amount, residues not detectable

    (28):  In bitter soda E 100, E 101, E 102, E 104, E 110, E 120, E 122, E 123, E 124, E 129 are authorised individually or in combination

    14.2.7.3

    Aromatised wine-product cocktails

    Group I

    Additives

     

     

    E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used

    Group II

    Colours at quantum satis

    quantum satis

     

     

    Group III

    Colours with combined maximum limit

    200

     

     

    E 160d

    Lycopene

    10

     

     

    E 200-203

    Sorbic acid — sorbates

    200

    (1) (2)

     

    E 242

    Dimethyl dicarbonate

    250

    (24)

     

    E 338-452

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

    1 000

    (1) (4)

     

    E 473-474

    Sucrose esters of fatty acids — sucroglycerides

    5 000

    (1)

     

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

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

    (4):  The maximum level is expressed as P2O5

    (24):  Ingoing amount, residues not detectable

    14.2.8

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

    Group I

    Additives

     

     

    E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used

    Group II

    Colours at quantum satis

    quantum satis

     

     

    Group III

    Colours with combined maximum limit

    200

     

    only alcoholic drinks with less than 15 % of alcohol

    E 123

    Amaranth

    30

     

    only alcoholic drinks with less than 15 % of alcohol

    E 160b

    Annatto, Bixin, Norbixin

    10

     

    only alcoholic drinks with less than 15 % of alcohol

    E 160d

    Lycopene

    30

     

     

    E 200-203

    Sorbic acid — sorbates

    200

    (1) (2)

    only alcoholic drinks with less than 15 % of alcohol

    E 210-213

    Benzoic acid — benzoates

    200

    (1) (2)

    only alcoholic drinks with less than 15 % of alcohol

    E 242

    Dimethyl dicarbonate

    250

    (24)

    only wine-based drinks

    E 338-452

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

    1 000

    (1) (4)

     

    E 444

    Sucrose acetate isobutyrate

    300

     

    only flavoured cloudy alcoholic drinks containing less than 15 % of alcohol

    E 445

    Glycerol esters of wood rosins

    100

     

    only flavoured cloudy alcoholic drinks containing less than 15 % of alcohol

    E 473-474

    Sucrose esters of fatty acids — sucroglycerides

    5 000

    (1)

     

    E 481-482

    Stearoyl-2-lactylates

    8 000

    (1)

    only flavoured drinks containing less than 15 % of alcohol

    E 950

    Acesulfame K

    350

     

     

    E 951

    Aspartame

    600

     

     

    E 952

    Cyclamic acid and its Na and Ca salts

    250

    (51)

    only mixtures of alcoholic drinks with non-alcoholic drinks

    E 954

    Saccharin and its Na, K and Ca salts

    80

    (52)

     

    E 955

    Sucralose

    250

     

     

    E 959

    Neohesperidine DC

    30

     

     

    E 961

    Neotame

    20

     

     

    E 962

    Salt of aspartame-acesulfame

    350

    (11)a (49) (50)

     

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

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

    (4):  The maximum level is expressed as P2O5

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

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

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

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

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

    (24):  Ingoing amount, residues not detectable

    15

    Ready-to-eat savouries and snacks

    15.1

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

    Group I

    Additives

     

     

     

    Group II

    Colours at quantum satis

    quantum satis

     

     

    Group III

    Colours with combined maximum limit

    100

     

    excluding extruded or expanded savoury snack products

    Group III

    Colours with combined maximum limit

    200

     

    only extruded or expanded savoury snack products

    E 160b

    Annatto, Bixin, Norbixin

    10

     

    excluding extruded or expanded savoury snack products

    E 160b

    Annatto, Bixin, Norbixin

    20

     

    only extruded or expanded savoury snack products

    E 160d

    Lycopene

    30

     

     

    E 200-203; 214-219

    Sorbic acid — sorbates; p-hydroxybenzoates

    1 000

    (1) (2) (5)

     

    E 220-228

    Sulphur dioxide — sulphites

    50

    (3)

    only cereal- and potato-based snacks

    E 310-320

    Gallates, TBHQ and BHA

    200

    (1)

    only cereal-based snack foods

    E 338-452

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

    5 000

    (1) (4)

     

    E 392

    Extracts of rosemary

    50

    (41) (46)

     

    E 405

    Propane-1, 2-diol alginate

    3 000

     

    only cereal- and potato-based snacks

    E 416

    Karaya gum

    5 000

     

    only cereal- and potato-based snacks

    E 481-482

    Stearoyl-2-lactylates

    2 000

    (1)

    only cereal-based snacks

    E 481-482

    Stearoyl-2-lactylates

    5 000

    (1)

    only cereal- and potato-based snacks

    E 901

    Beeswax, white and yellow

    quantum satis

     

    as glazing agents only

    E 902

    Candelilla wax

    quantum satis

     

    as glazing agents only

    E 903

    Carnauba wax

    200

     

    as glazing agents only

    E 904

    Shellac

    quantum satis

     

    as glazing agents only

    E 950

    Acesulfame K

    350

     

     

    E 951

    Aspartame

    500

     

     

    E 954

    Saccharin and its Na, K and Ca salts

    100

    (52)

     

    E 955

    Sucralose

    200

     

     

    E 959

    Neohesperidine DC

    50

     

     

    E 961

    Neotame

    18

     

     

    E 961

    Neotame

    2

     

    as flavour enhancer only

    E 962

    Salt of aspartame-acesulfame

    500

    (11)b (49) (50)

     

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

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

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

    (4):  The maximum level is expressed as P2O5

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

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

    (41):  Expressed on fat basis

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

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

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

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

    15.2

    Processed nuts

    Group I

    Additives

     

     

     

    Group II

    Colours at quantum satis

    quantum satis

     

     

    Group III

    Colours with combined maximum limit

    100

     

    only savoury-coated nuts

    E 160b

    Annatto, Bixin, Norbixin

    10

     

    only savoury-coated nuts

    E 160d

    Lycopene

    30

     

     

    E 200-203; 214-219

    Sorbic acid — sorbates; p-hydroxybenzoates

    1 000

    (1) (2) (5)

    only coated nuts

    E 220-228

    Sulphur dioxide — sulphites

    50

    (3)

    only marinated nuts

    E 310-320

    Gallates, TBHQ and BHA

    200

    (1) (13)

     

    E 338-452

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

    5 000

    (1) (4)

     

    E 392

    Extracts of rosemary

    200

    (41) (46)

     

    E 416

    Karaya gum

    10 000

     

    only coating for nuts

    E 901

    Beeswax, white and yellow

    quantum satis

     

    as glazing agents only

    E 902

    Candelilla wax

    quantum satis

     

    as glazing agents only

    E 903

    Carnauba wax

    200

     

    as glazing agents only

    E 904

    Shellac

    quantum satis

     

    as glazing agents only

    E 950

    Acesulfame K

    350

     

     

    E 951

    Aspartame

    500

     

     

    E 954

    Saccharin and its Na, K and Ca salts

    100

    (52)

     

    E 955

    Sucralose

    200

     

     

    E 959

    Neohesperidine DC

    50

     

     

    E 961

    Neotame

    18

     

     

    E 961

    Neotame

    2

     

    as flavour enhancer only

    E 962

    Salt of aspartame-acesulfame

    500

    (11)b (49) (50)

     

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

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

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

    (4):  The maximum level is expressed as P2O5

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

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

    (13):  Maximum limit expressed on fat

    (41):  Expressed on fat basis

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

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

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

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

    16

    Desserts excluding products covered in categories 1, 3 and 4

    Group I

    Additives

     

     

     

    Group II

    Colours at quantum satis

    quantum satis

     

     

    Group III

    Colours with combined maximum limit

    150

     

     

    Group IV

    Polyols

    quantum satis

     

    only energy-reduced or with no added sugar

    E 160b

    Annatto, Bixin, Norbixin

    10

     

     

    E 160d

    Lycopene

    30

     

     

    E 200-203

    Sorbic acid — sorbates

    1 000

    (1) (2)

    only frugtgrød, rote Grütze and pasha

    E 200-203

    Sorbic acid — sorbates

    2 000

    (1) (2)

    only ostkaka

    E 200-213

    Sorbic acid — sorbates; Benzoic acid — benzoates

    300

    (1) (2)

    only non-heat-treated dairy-based desserts

    E 210-213

    Benzoic acid — benzoates

    500

    (1) (2)

    only frugtgrød and rote Grütze

    E 234

    Nisin

    3

     

    only semolina and tapioca puddings and similar products

    E 280-283

    Propionic acid — propionates

    1 000

    (1) (6)

    only Christmas pudding

    E 297

    Fumaric acid

    4 000

     

    only gel-like desserts, fruit-flavoured desserts, dry powdered dessert mixes

    E 338-452

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

    3 000

    (1) (4)

     

    E 338-452

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

    7 000

    (1) (4)

    only dry powdered dessert mixes

    E 355-357

    Adipic acid — adipates

    1 000

    (1)

    only dry powdered dessert mixes

    E 355-357

    Adipic acid — adipates

    6 000

    (1)

    only gel-like desserts

    E 355-357

    Adipic acid — adipates

    1 000

    (1)

    only fruit-flavoured desserts

    E 363

    Succinic acid

    6 000

     

     

    E 416

    Karaya gum

    6 000

     

     

    E 427

    Cassia gum

    2 500

     

    only for dairy-based dessert and similar products

    E 432-436

    Polysorbates

    3 000

    (1)

     

    E 473-474

    Sucrose esters of fatty acids — sucroglycerides

    5 000

    (1)

     

    E 475

    Polyglycerol esters of fatty acids

    2 000

     

     

    E 477

    Propane-1,2-diol esters of fatty acids

    5 000

     

     

    E 481-482

    Stearoyl-2-lactylates

    5 000

    (1)

     

    E 483

    Stearyl tartrate

    5 000

     

     

    E 491-495

    Sorbitan esters

    5 000

    (1)

     

    E 950

    Acesulfame K

    350

     

    only energy-reduced or with no added sugar

    E 951

    Aspartame

    1 000

     

    only energy-reduced or with no added sugar

    E 952

    Cyclamic acid and its Na and Ca salts

    250

    (51)

    only energy-reduced or with no added sugar

    E 954

    Saccharin and its Na, K and Ca salts

    100

    (52)

    only energy-reduced or with no added sugar

    E 955

    Sucralose

    400

     

    only energy-reduced or with no added sugar

    E 957

    Thaumatin

    5

     

    as flavour enhancer only

    E 959

    Neohesperidine DC

    50

     

    only energy-reduced or with no added sugar

    E 961

    Neotame

    32

     

    only energy-reduced or with no added sugar

    E 962

    Salt of aspartame-acesulfame

    350

    (11)a (49) (50)

    only energy-reduced or with no added sugar

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

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

    (4):  The maximum level is expressed as P2O5

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

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

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

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

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

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

    17

    Food supplements as defined in Directive 2002/46/EC excluding food supplements for infants and young children

    17.1

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

    Group I

    Additives

     

     

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

    Group II

    Colours at quantum satis

    quantum satis

     

     

    Group III

    Colours with combined maximum limit

    300

     

     

    Group IV

    Polyols

    quantum satis

     

     

    E 160d

    Lycopene

    30

     

     

    E 200-213

    Sorbic acid — sorbates; Benzoic acid — benzoates

    1 000

    (1) (2)

    only when supplied in dried form and containing preparations of vitamin A and of combinations of vitamins A and D

    E 310-321

    Gallates, TBHQ, BHA and BHT

    400

    (1)

     

    E 338-452

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

    quantum satis

     

     

    E 392

    Extracts of rosemary

    400

    (46)

     

    E 405

    Propane-1, 2-diol alginate

    1 000

     

     

    E 416

    Karaya gum

    quantum satis

     

     

    E 426

    Soybean hemicellulose

    1 500

     

     

    E 432-436

    Polysorbates

    quantum satis

     

     

    E 459

    Beta-cyclodextrin

    quantum satis

     

    only foods in tablet and coated tablet form

    E 468

    Cross-linked sodium carboxy methyl cellulose

    30 000

     

     

    E 473-474

    Sucrose esters of fatty acids — sucroglycerides

    quantum satis

    (1)

     

    E 475

    Polyglycerol esters of fatty acids

    quantum satis

     

     

    E 491-495

    Sorbitan esters

    quantum satis

    (1)

     

    E 551-559

    Silicon dioxide — silicates

    10 000

     

     

    E 901

    Beeswax, white and yellow

    quantum satis

     

     

    E 902

    Candelilla wax

    quantum satis

     

     

    E 903

    Carnauba wax

    200

     

     

    E 904

    Shellac

    quantum satis

     

     

    E 950

    Acesulfame K

    500

     

     

    E 951

    Aspartame

    2 000

     

     

    E 952

    Cyclamic acid and its Na and Ca salts

    500

    (51)

     

    E 954

    Saccharin and its Na, K and Ca salts

    500

    (52)

     

    E 955

    Sucralose

    800

     

     

    E 959

    Neohesperidine DC

    100

     

     

    E 961

    Neotame

    60

     

     

    E 961

    Neotame

    2

     

    only as flavour enhancer

    E 962

    Salt of aspartame-acesulfame

    500

    (11)a (49) (50)

     

    E 1201

    Polyvinylpyrrolidone

    quantum satis

     

    only foods in tablet and coated tablet form

    E 1202

    Polyvinylpolypyrrolidone

    quantum satis

     

    only foods in tablet and coated tablet form

    E 1203

    Polyvinyl alcohol (PVA)

    18 000

     

    only in capsule and tablet form

    E 1204

    Pullulan

    quantum satis

     

    only in capsule and tablet form

    E 1205

    Basic methacrylate copolymer

    100 000

     

     

    E 1505

    Triethyl citrate

    3 500

     

    only in capsule and tablet form

    E 1521

    Polyethylene glycol

    10 000

     

    only in capsule and tablet form

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

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

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

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

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

    (51):  Maximum usable levels are expressed in free acid

    (52):  Maximum usable levels are expressed in free imide

    (46):  As the sum of carnosol and carnosic acid

    17.2

    Food supplements supplied in a liquid form

    Group I

    Additives

     

     

     

    Group II

    Colours at quantum satis

    quantum satis

     

     

    Group III

    Colours with combined maximum limit

    100

     

     

    E 160d

    Lycopene

    30

     

     

    E 200-213

    Sorbic acid — sorbates; Benzoic acid — benzoates

    2 000

    (1) (2)

     

    E 310-321

    Gallates, TBHQ, BHA and BHT

    400

    (1)

     

    E 338-452

    Phosphoric acid — phosphates — di-, tri- and polyphosphates

    quantum satis

     

     

    E 392

    Extracts of rosemary

    400

    (46)

     

    E 405

    Propane-1, 2-diol alginate

    1 000

     

     

    E 416

    Karaya gum

    quantum satis

     

     

    E 426

    Soybean hemicellulose

    1 500

     

     

    E 432-436

    Polysorbates

    quantum satis

     

     

    E 473-474

    Sucrose esters of fatty acids — sucroglycerides

    quantum satis

    (1)

     

    E 475

    Polyglycerol esters of fatty acids

    quantum satis

     

     

    E 491-495

    Sorbitan esters

    quantum satis

     

     

    E 551-559

    Silicon dioxide — silicates

    10 000

     

     

    E 950

    Acesulfame K

    350

     

     

    E 951

    Aspartame

    600

     

     

    E 952

    Cyclamic acid and its Na and Ca salts

    400

    (51)

     

    E 954

    Saccharin and its Na, K and Ca salts

    80

    (52)

     

    E 955

    Sucralose

    240

     

     

    E 959

    Neohesperidine DC

    50

     

     

    E 961

    Neotame

    20

     

     

    E 961

    Neotame

    2

     

    only as flavour enhancer

    E 962

    Salt of aspartame-acesulfame

    350

    (11)a (49) (50)

     

    (1):  The additives may be added individually or in combination

    (2):  The maximum level is applicable to the sum and the levels are expressed as the free acid

    (11):  Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent

    (49):  The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)

    (50):  The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951

    (51):  Maximum usable levels are expressed in free acid

    (52):  Maximum usable levels are expressed in free imide

    (46):  As the sum of carnosol and carnosic acid

    17.3

    Food supplements supplied in a syrup-type or chewable form

    Group I

    Additives

     

     

     

    Group II

    Colours at quantum satis

    quantum satis

     

     

    Group IV

    Polyols

    quantum satis

     

     

    Group III

    Colours with combined maximum limit

    300

     

    only solid food supplements

    Group III

    Colours with combined maximum limit

    100

     

    only liquid food supplements

    E 160d

    Lycopene

    30

     

     

    E 310-321

    Gallates, TBHQ, BHA and BHT

    400

    (1)

     

    E 338-452

    Phosphoric acid — phosphates — di-, tri- and polyphosphates

    quantum satis

     

     

    E 392

    Extracts of rosemary

    400

    (46)

     

    E 405

    Propane-1, 2-diol alginate

    1 000

     

     

    E 416

    Karaya gum

    quantum satis

     

     

    E 426

    Soybean hemicellulose

    1 500

     

     

    E 432-436

    Polysorbates

    quantum satis

     

     

    E 473-474

    Sucrose esters of fatty acids — sucroglycerides

    quantum satis

    (1)

     

    E 475

    Polyglycerol esters of fatty acids

    quantum satis

     

     

    E 491-495

    Sorbitan esters

    quantum satis

     

     

    E 551-559

    Silicon dioxide — silicates

    10 000

     

     

    E 901

    Beeswax, white and yellow

    quantum satis

     

     

    E 902

    Candelilla wax

    quantum satis

     

     

    E 903

    Carnauba wax

    200

     

     

    E 904

    Shellac

    quantum satis

     

     

    E 950

    Acesulfame K

    2 000

     

     

    E 951

    Aspartame

    5 500

     

     

    E 952

    Cyclamic acid and its Na and Ca salts

    1 250

    (51)

     

    E 954

    Saccharin and its Na, K and Ca salts

    1 200

    (52)

     

    E 955

    Sucralose

    2 400

     

     

    E 957

    Thaumatin

    400

     

     

    E 959

    Neohesperidine DC

    400

     

     

    E 961

    Neotame

    185

     

     

    E 961

    Neotame

    2

     

    only food supplements based on vitamin and/or mineral elements, as flavour enhancer

    E 962

    Salt of aspartame-acesulfame

    2 000

    (11)a (49) (50)

     

    (1):  The additives may be added individually or in combination

    (11):  Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent

    (49):  The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)

    (50):  The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951

    (51):  Maximum usable levels are expressed in free acid

    (52):  Maximum usable levels are expressed in free imide

    (46):  As the sum of carnosol and carnosic acid

    18

    Processed foods not covered by categories 1 to 17, excluding foods for infants and young children

    Group I

    Additives’

     

     

     



    ( 1 )  OJ L 354, 31.12.2008, p. 16.

    ( 2 )  OJ L 237, 10.9.1994, p. 3.

    ( 3 )  OJ L 237, 10.9.1994, p. 13.

    ( 4 )  OJ L 61, 18.3.1995, p. 1.

    ( 5 ) GSFA, Codex STAN 192-1995.

    ( 6 )  OJ L 80, 26.3.2010, p. 19.

    ( 7 EFSA Journal (2008); 674, p. 1.

    ( 8 EFSA Journal 2009; 7(11):1330.

    ( 9 EFSA Journal 2009; 7(11):1329.

    ( 10 EFSA Journal 2009; 7(11):1328.

    ( 11 )  OJ L 109, 30.4.2009, p. 10.

    ( 12 )  OJ L 195, 27.7.2007, p. 8.

    ( 13 EFSA Journal 2010; 8(4):1535.

    ( 14 ) Opinion of the Scientific Committee for Food on First Series of Food Additives for various technological functions, Reports of SCF (25th series, 1991).

    ( 15 )  OJ L 183, 12.7.2002, p. 51.

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