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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Table 1

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

▼M42
1	Unprocessed foods as defined in Article 3 of Regulation (EC) No 1333/2008, excluding meat preparations as defined by Regulation (EC) No 853/2004
▼M2
2	Honey as defined in Council Directive 2001/110/EC (1)
3	Non-emulsified oils and fats of animal or vegetable origin
4	Butter
5	Unflavoured pasteurised and sterilised (including UHT) milk and unflavoured plain pasteurised cream (excluding reduced fat cream)
6	Unflavoured fermented milk products, not heat-treated after fermentation
7	Unflavoured buttermilk (excluding sterilised buttermilk)
8	Natural mineral water as defined in Directive 2009/54/EC of the European Parliament and of the Council (2) and spring water and all other bottled or packed waters
9	Coffee (excluding flavoured instant coffee) and coffee extracts
10	Unflavoured leaf tea
11	Sugars as defined in Council Directive 2001/111/EC (3)
12	Dry pasta, excluding gluten-free and/or pasta intended for hypoproteic diets, in accordance with Directive 2009/39/EC of the European Parliament and of the Council (4)
▼M61
13	Foods for infants and young children as referred to in Regulation (EU) No 609/2013 (5), including foods for special medical purposes for infants and young children
▼M2
(1) OJ L 10, 12.1.2002, p. 47. (2) OJ L 164, 26.6.2009, p. 45. (3) OJ L 10, 12.1.2002, p. 53. (4) OJ L 124, 20.5.2009, p. 21. (5) Regulation (EU) No 609/2013 of the European Parliament and of the Council of 12 June 2013 on food intended for infants and young children, food for special medical purposes, and total diet replacement for weight control and repealing Council Directive 92/52/EEC, Commission Directives 96/8/EC, 1999/21/EC, 2006/125/EC and 2006/141/EC, Directive 2009/39/EC of the European Parliament and of the Council and Commission Regulations (EC) No 41/2009 and (EC) No 953/2009 (OJ L 181, 29.6.2013, p. 35).

Table 2

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

1	Unprocessed foods as defined in Article 3 of Regulation (EC) No 1333/2008
2	All bottled or packed waters
3	Milk, full fat, semi-skimmed and skimmed milk, pasteurised or sterilised (including UHT sterilisation) (unflavoured)
4	Chocolate milk
5	Fermented milk (unflavoured)
6	Preserved milks as mentioned in Council Directive 2001/114/EC (1) (unflavoured)
7	Buttermilk (unflavoured)
8	Cream and cream powder (unflavoured)
9	Oils and fats of animal or vegetable origin
10	Ripened and unripened cheese (unflavoured)
11	Butter from sheep and goats’ milk
12	Eggs and egg products as defined in Regulation (EC) No 853/2004
13	Flour and other milled products and starches
14	Bread and similar products
15	Pasta and gnocchi
16	Sugar including all mono- and disaccharides
17	Tomato paste and canned and bottled tomatoes
18	Tomato-based sauces
19	Fruit juice and fruit nectar as mentioned in Council Directive 2001/112/EC (2) and vegetable juice and vegetable nectars
20	Fruit, vegetables (including potatoes) and mushrooms — canned, bottled or dried; processed fruit, vegetables (including potatoes) and mushrooms
21	Extra jam, extra jelly, and chestnut purée as mentioned in Council Directive 2001/113/EC (3); crème de pruneaux
22	Fish, molluscs and crustaceans, meat, poultry and game as well as their preparations, but not including prepared meals containing these ingredients
23	Cocoa products and chocolate components in chocolate products as mentioned in Directive 2000/36/EC of the European Parliament and of the Council (4)
24	Roasted coffee, tea, herbal and fruit infusions, chicory; extracts of tea and herbal and fruit infusions and of chicory; tea, herbal and fruit infusions and cereal preparations for infusions, as well as mixes and instant mixes of these products
25	Salt, salt substitutes, spices and mixtures of spices
26	Wine and other products covered by Council Regulation (EC) No 1234/2007 (5), as listed in its Annex I, Part XII
27	Spirit drinks defined in Annex II, paragraphs 1-14 of Regulation (EC) No 110/2008 of the European Parliament and of the Council (6), spirits (preceded by the name of the fruit) obtained by maceration and distillation and London gin (Annex II paragraphs 16 and 22 of, respectively) Sambuca, Maraschino, Marrasquino or Maraskino and Mistrà as defined in Annex II, paragraphs 38, 39 and 43 of Regulation (EC) No 110/2008, respectively
28	Sangria, Clarea and Zurra as mentioned in Council Regulation (EEC) No 1601/91 (7)
29	Wine vinegar covered by Regulation (EC) No 1234/2007, as listed in its Annex I, Part XII
30	Foods for infants and young children as mentioned in Directive 2009/39/EC including foods for special medical purposes for infants and young children
31	Honey as defined in Directive 2001/110/EC
32	Malt and malt products
(1) OJ L 15, 17.1.2002, p. 19. (2) OJ L 10, 12.1.2002, p. 58. (3) OJ L 10, 12.1.2002, p. 67. (4) OJ L 197, 3.8.2000, p. 19. (5) OJ L 299, 16.11.2007, p. 1. (6) OJ L 39, 13.2.2008, p. 16. (7) OJ L 149, 14.6.1991, p. 1.

Table 3

Colours which may be used in the form of lakes

E-number	Name
E 100	Curcumin
▼M44
E 101	Riboflavins
▼M7
E 102	Tartrazine
E 104	Quinoline Yellow
E 110	Sunset Yellow FCF/Orange Yellow S
E 120	Cochineal, Carminic acid, Carmines
E 122	Azorubine, Carmoisine
E 123	Amaranth
E 124	Ponceau 4R, Cochineal Red A
E 127	Erythrosine
E 129	Allura Red AC
E 131	Patent Blue V
E 132	Indigotine, Indigo carmine
E 133	Brilliant Blue FCF
E 141	Copper complexes of chlorophylls and chlorophyllins
E 142	Green S
▼M35
E 151	Brilliant Black PN
▼M7
E 155	Brown HT
E 163	Anthocyanins
E 180	Litholrubine BK

E-number	Name
E 100	Curcumin
E 101	Riboflavins
E 102	Tartrazine
E 104	Quinoline Yellow
E 110	Sunset Yellow FCF/Orange Yellow S
E 120	Cochineal, Carminic acid, Carmines
E 122	Azorubine, Carmoisine
E 123	Amaranth
E 124	Ponceau 4R, Cochineal Red A
E 127	Erythrosine
E 129	Allura Red AC
E 131	Patent Blue V
E 132	Indigotine, Indigo carmine
E 133	Brilliant Blue FCF
E 140	Chlorophylls and chlorophyllins
E 141	Copper complexes of chlorophylls, chlorophyllins
E 142	Green S
E 150a	Plain caramel (1)
E 150b	Caustic sulphite caramel
E 150c	Ammonia caramel
E 150d	Sulphite ammonia caramel
▼M35
E 151	Brilliant Black PN
▼M2
E 153	Vegetable carbon
E 155	Brown HT
E 160a	Carotenes
E 160b	Annatto, Bixin, Norbixin
E 160c	Paprika extract, capsanthin, capsorubin
E 160d	Lycopene
E 160e	Beta-apo-8′-carotenal (C 30)
E 161b	Lutein
E 161g	Canthaxanthin (1)
E 162	Beetroot Red, betanin
E 163	Anthocyanins
E 170	Calcium carbonate
E 171	Titanium dioxide
E 172	Iron oxides and hydroxides
E 173	Aluminium
E 174	Silver
E 175	Gold
E 180	Litholrubine BK
(1) The term caramel relates to products of a more or less intense brown colour which are intended for colouring. It does not correspond to the sugary aromatic product obtained from heating sugars and which is used for flavouring food (e.g. confectionery, pastry, alcoholic drinks). (*1) Canthaxanthin is not authorised in the food categories listed in Part D and E. The substance is in list B1 because it is used in medicinal products in accordance with Directive 2009/35/EC of the European Parliament and of the Council (OJ L 109, 30.4.2009, p. 10).

E-number	Name
E 420	Sorbitols
E 421	Mannitol
E 950	Acesulfame K
E 951	Aspartame
E 952	Cyclamates
E 953	Isomalt
E 954	Saccharins
E 955	Sucralose
E 957	Thaumatin
E 959	Neohesperidine DC
▼M5
E 960	Steviol glycosides
▼M2
E 961	Neotame
E 962	Salt of aspartame-acesulfame
▼M14
E 964	Polyglycitol syrup
▼M2
E 965	Maltitols
E 966	Lactitol
E 967	Xylitol
E 968	Erythritol
▼M39
E 969	Advantame
▼M2

E-number	Name
E 170	Calcium carbonate
▼M25
E 172	Iron oxides and hydroxides
▼M2
E 200	Sorbic acid
E 202	Potassium sorbate
▼M76 —————
▼M2
E 210	Benzoic acid (1)
E 211	Sodium benzoate (1)
E 212	Potassium benzoate (1)
E 213	Calcium benzoate (1)
E 214	Ethyl-p-hydroxybenzoate
E 215	Sodium ethyl p-hydroxybenzoate
E 218	Methyl p-hydroxybenzoate
E 219	Sodium methyl p-hydroxybenzoate
E 220	Sulphur dioxide
E 221	Sodium sulphite
E 222	Sodium hydrogen sulphite
E 223	Sodium metabisulphite
E 224	Potassium metabisulphite
E 226	Calcium sulphite
E 227	Calcium hydrogen sulphite
E 228	Potassium hydrogen sulphite
E 234	Nisin
E 235	Natamycin
E 239	Hexamethylene tetramine
E 242	Dimethyl dicarbonate
▼M41
E 243	Ethyl lauroyl arginate
▼M2
E 249	Potassium nitrite
E 250	Sodium nitrite
E 251	Sodium nitrate
E 252	Potassium nitrate
E 260	Acetic acid
▼M20
E 261	Potassium acetates (4)
▼M2
E 262	Sodium acetates
E 263	Calcium acetate
E 270	Lactic acid
E 280	Propionic acid
E 281	Sodium propionate
E 282	Calcium propionate
E 283	Potassium propionate
E 284	Boric acid
E 285	Sodium tetraborate (borax)
E 290	Carbon dioxide
E 296	Malic acid
E 297	Fumaric acid
E 300	Ascorbic acid
E 301	Sodium ascorbate
E 302	Calcium ascorbate
E 304	Fatty acid esters of ascorbic acid
E 306	Tocopherol-rich extract
E 307	Alpha-tocopherol
E 308	Gamma-tocopherol
E 309	Delta-tocopherol
E 310	Propyl gallate
E 311	Octyl gallate
E 312	Dodecyl gallate
E 315	Erythorbic acid
E 316	Sodium erythorbate
E 319	Tertiary-butyl hydroquinone (TBHQ)
E 320	Butylated hydroxyanisole (BHA)
E 321	Butylated hydroxytoluene (BHT)
E 322	Lecithins
E 325	Sodium lactate
E 326	Potassium lactate
E 327	Calcium lactate
E 330	Citric acid
E 331	Sodium citrates
E 332	Potassium citrates
E 333	Calcium citrates
E 334	Tartaric acid (L(+)-)
E 335	Sodium tartrates
E 336	Potassium tartrates
E 337	Sodium potassium tartrate
E 338	Phosphoric acid
E 339	Sodium phosphates
E 340	Potassium phosphates
E 341	Calcium phosphates
E 343	Magnesium phosphates
E 350	Sodium malates
E 351	Potassium malate
E 352	Calcium malates
E 353	Metatartaric acid
E 354	Calcium tartrate
E 355	Adipic acid
E 356	Sodium adipate
E 357	Potassium adipate
E 363	Succinic acid
E 380	Triammonium citrate
E 385	Calcium disodium ethylene diamine tetra-acetate (Calcium disodium EDTA)
E 392	Extracts of rosemary
E 400	Alginic acid
E 401	Sodium alginate
E 402	Potassium alginate
E 403	Ammonium alginate
E 404	Calcium alginate
E 405	Propane-1, 2-diol alginate
E 406	Agar
E 407a	Processed euchema seaweed
E 407	Carrageenan
E 410	Locust bean gum
E 412	Guar gum
E 413	Tragacanth
E 414	Gum arabic (acacia gum)
E 415	Xanthan gum
E 416	Karaya gum
E 417	Tara gum
E 418	Gellan gum
E 422	Glycerol
▼M30
E 423	Octenyl succinic acid modified gum arabic
▼M2
E 425	Konjac
E 426	Soybean hemicellulose
E 427	Cassia gum
E 431	Polyoxyethylene (40) stearate
E 432	Polyoxyethylene sorbitan monolaurate (polysorbate 20)
E 433	Polyoxyethylene sorbitan monooleate (polysorbate 80)
E 434	Polyoxyethylene sorbitan monopalmitate (polysorbate 40)
E 435	Polyoxyethylene sorbitan monostearate (polysorbate 60)
E 436	Polyoxyethylene sorbitan tristearate (polysorbate 65)
E 440	Pectins
E 442	Ammonium phosphatides
E 444	Sucrose acetate isobutyrate
E 445	Glycerol esters of wood rosins
E 450	Diphosphates
E 451	Triphosphates
E 452	Polyphosphates
▼M73
E 456	Potassium polyaspartate
▼M2
E 459	Beta-cyclodextrin
E 460	Cellulose
E 461	Methyl cellulose
E 462	Ethyl cellulose
E 463	Hydroxypropyl cellulose
E 464	Hydroxypropyl methyl cellulose
E 465	Ethyl methyl cellulose
▼M35
E 466	Sodium carboxy methyl cellulose, Cellulose gum
▼M2
E 468	Cross-linked sodium carboxy methyl cellulose, cross linked cellulose gum
E 469	Enzymatically hydrolysed carboxy methyl cellulose, Enzymatically hydrolysed cellulose gum
E 470a	Sodium, potassium and calcium salts of fatty acids
E 470b	Magnesium salts of fatty acids
E 471	Mono-and diglycerides of fatty acids
E 472a	Acetic acid esters of mono- and diglycerides of fatty acids
E 472b	Lactic acid esters of mono- and diglycerides of fatty acids
E 472c	Citric acid esters of mono- and diglycerides of fatty acids
E 472d	Tartaric acid esters of mono- and diglycerides of fatty acids
E 472e	Mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids
E 472f	Mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids
E 473	Sucrose esters of fatty acids
E 474	Sucroglycerides
E 475	Polyglycerol esters of fatty acids
E 476	Polyglycerol polyricinoleate
E 477	Propane-1,2-diol esters of fatty acids
E 479b	Thermally oxidised soya bean oil interacted with mono- and diglycerides of fatty acids
E 481	Sodium stearoyl-2-lactylate
E 482	Calcium stearoyl-2-lactylate
E 483	Stearyl tartrate
E 491	Sorbitan monostearate
E 492	Sorbitan tristearate
E 493	Sorbitan monolaurate
E 494	Sorbitan monooleate
E 495	Sorbitan monopalmitate
▼M28
E 499	Stigmasterol-rich plant sterols
▼M2
E 500	Sodium carbonates
E 501	Potassium carbonates
E 503	Ammonium carbonates
E 504	Magnesium carbonates
E 507	Hydrochloric acid
E 508	Potassium chloride
E 509	Calcium chloride
E 511	Magnesium chloride
E 512	Stannous chloride
E 513	Sulphuric acid
E 514	Sodium sulphates
E 515	Potassium sulphates
E 516	Calcium sulphate
E 517	Ammonium sulphate
E 520	Aluminium sulphate
E 521	Aluminium sodium sulphate
E 522	Aluminium potassium sulphate
E 523	Aluminium ammonium sulphate
E 524	Sodium hydroxide
E 525	Potassium hydroxide
E 526	Calcium hydroxide
E 527	Ammonium hydroxide
E 528	Magnesium hydroxide
E 529	Calcium oxide
E 530	Magnesium oxide
▼M57
E 534	Iron tartrate
▼M2
E 535	Sodium ferrocyanide
E 536	Potassium ferrocyanide
E 538	Calcium ferrocyanide
E 541	Sodium aluminium phosphate acidic
E 551	Silicon dioxide
E 552	Calcium silicate
E 553a	Magnesium silicate
E 553b	Talc
E 554	Sodium aluminium silicate
E 555	Potassium aluminium silicate
▼M7
E 556	Calcium aluminium silicate (2)
E 558	Bentonite (3)
E 559	Aluminium silicate (Kaolin) (2)
▼M2
E 570	Fatty acids
E 574	Gluconic acid
E 575	Glucono-delta-lactone
E 576	Sodium gluconate
E 577	Potassium gluconate
E 578	Calcium gluconate
E 579	Ferrous gluconate
E 585	Ferrous lactate
E 586	4-Hexylresorcinol
E 620	Glutamic acid
E 621	Monosodium glutamate
E 622	Monopotassium glutamate
E 623	Calcium diglutamate
E 624	Monoammonium glutamate
E 625	Magnesium diglutamate
E 626	Guanylic acid
E 627	Disodium guanylate
E 628	Dipotassium guanylate
E 629	Calcium guanylate
E 630	Inosinic acid
E 631	Disodium inosinate
E 632	Dipotassium inosinate
E 633	Calcium inosinate
E 634	Calcium 5′-ribonucleotides
E 635	Disodium 5′-ribonucleotides
E 640	Glycine and its sodium salt
▼M54
E 641	L-leucine
▼M2
E 650	Zinc acetate
E 900	Dimethyl polysiloxane
E 901	Beeswax, white and yellow
E 902	Candelilla wax
E 903	Carnauba wax
E 904	Shellac
E 905	Microcrystalline wax
E 907	Hydrogenated poly-1-decene
▼M45 —————
▼M2
E 914	Oxidised polyethylene wax
E 920	L-cysteine
E 927b	Carbamide
E 938	Argon
E 939	Helium
E 941	Nitrogen
E 942	Nitrous oxide
E 943a	Butane
E 943b	Isobutane
E 944	Propane
E 948	Oxygen
E 949	Hydrogen
E 999	Quillaia extract
E 1103	Invertase
E 1105	Lysozyme
E 1200	Polydextrose
E 1201	Polyvinylpyrrolidone
E 1202	Polyvinylpolypyrrolidone
E 1203	Polyvinyl alcohol (PVA)
E 1204	Pullulan
E 1205	Basic methacrylate copolymer
▼M29
E 1206	Neutral methacrylate copolymer
E 1207	Anionic methacrylate copolymer
▼M37
E 1208	Polyvinylpyrrolidone-vinyl acetate copolymer
▼M43
E 1209	Polyvinyl alcohol-polyethylene glycol-graft-co-polymer
▼M2
E 1404	Oxidised starch
E 1410	Monostarch phosphate
E 1412	Distarch phosphate
E 1413	Phosphated distarch phosphate
E 1414	Acetylated distarch phosphate
E 1420	Acetylated starch
E 1422	Acetylated distarch adipate
E 1440	Hydroxy propyl starch
E 1442	Hydroxy propyl distarch phosphate
E 1450	Starch sodium octenyl succinate
E 1451	Acetylated oxidised starch
E 1452	Starch aluminium octenyl succinate
E 1505	Triethyl citrate
E 1517	Glyceryl diacetate (diacetin)
E 1518	Glyceryl triacetate (triacetin)
E 1519	Benzyl alcohol
E 1520	Propane-1, 2-diol (propylene glycol)
E 1521	Polyethylene glycol
(1) Benzoic acid may be present in certain fermented products resulting from the fermentation process following good manufacturing practice. (2) authorised until 31 January 2014. (3) authorised until 31 May 2013. (4) Period of application: From 6 February 2013.

E-number	Name	Specific maximum level
E 170	Calcium carbonate	quantum satis
E 260	Acetic acid	quantum satis
▼M20
E 261	Potassium acetates (4)	quantum satis
▼M2
E 262	Sodium acetates	quantum satis
E 263	Calcium acetate	quantum satis
E 270	Lactic acid	quantum satis
E 290	Carbon dioxide	quantum satis
E 296	Malic acid	quantum satis
E 300	Ascorbic acid	quantum satis
E 301	Sodium ascorbate	quantum satis
E 302	Calcium ascorbate	quantum satis
E 304	Fatty acid esters of ascorbic acid	quantum satis
E 306	Tocopherol-rich extract	quantum satis
E 307	Alpha-tocopherol	quantum satis
E 308	Gamma-tocopherol	quantum satis
E 309	Delta-tocopherol	quantum satis
E 322	Lecithins	quantum satis
E 325	Sodium lactate	quantum satis
E 326	Potassium lactate	quantum satis
E 327	Calcium lactate	quantum satis
E 330	Citric acid	quantum satis
E 331	Sodium citrates	quantum satis
E 332	Potassium citrates	quantum satis
E 333	Calcium citrates	quantum satis
E 334	Tartaric acid (L(+)-)	quantum satis
E 335	Sodium tartrates	quantum satis
E 336	Potassium tartrates	quantum satis
E 337	Sodium potassium tartrate	quantum satis
E 350	Sodium malates	quantum satis
E 351	Potassium malate	quantum satis
E 352	Calcium malates	quantum satis
E 354	Calcium tartrate	quantum satis
E 380	Triammonium citrate	quantum satis
E 400	Alginic acid	quantum satis (1)
E 401	Sodium alginate	quantum satis (1)
E 402	Potassium alginate	quantum satis (1)
E 403	Ammonium alginate	quantum satis (1)
E 404	Calcium alginate	quantum satis (1)
E 406	Agar	quantum satis (1)
E 407	Carrageenan	quantum satis (1)
E 407a	Processed euchema seaweed	quantum satis (1)
E 410	Locust bean gum	quantum satis (1) (2)
E 412	Guar gum	quantum satis (1) (2)
E 413	Tragacanth	quantum satis (1)
E 414	Gum arabic (Acacia gum)	quantum satis (1)
E 415	Xanthan gum	quantum satis (1) (2)
E 417	Tara gum	quantum satis (1) (2)
E 418	Gellan gum	quantum satis (1)
E 422	Glycerol	quantum satis
▼M53
E 425	Konjac (i) Konjac gum (ii) Konjac glucomannane	10 g/kg, individually or in combination (1) (2) (3)
▼M2
E 440	Pectins	quantum satis (1)
E 460	Cellulose	quantum satis
E 461	Methyl cellulose	quantum satis
E 462	Ethyl cellulose	quantum satis
E 463	Hydroxypropyl cellulose	quantum satis
E 464	Hydroxypropyl methyl cellulose	quantum satis
E 465	Ethyl methyl cellulose	quantum satis
▼M35
E 466	Sodium carboxy methyl cellulose, Cellulose gum	quantum satis
▼M2
E 469	Enzymatically hydrolysed carboxy methyl cellulose	quantum satis
E 470a	Sodium, potassium and calcium salts of fatty acids	quantum satis
E 470b	Magnesium salts of fatty acids	quantum satis
E 471	Mono- and diglycerides of fatty acids	quantum satis
E 472a	Acetic acid esters of mono- and diglycerides of fatty acids	quantum satis
E 472b	Lactic acid esters of mono- and diglycerides of fatty acids	quantum satis
E 472c	Citric acid esters of mono- and diglycerides of fatty acids	quantum satis
E 472d	Tartaric acid esters of mono- and diglycerides of fatty acids	quantum satis
E 472e	Mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids	quantum satis
E 472f	Mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids	quantum satis
E 500	Sodium carbonates	quantum satis
E 501	Potassium carbonates	quantum satis
E 503	Ammonium carbonates	quantum satis
E 504	Magnesium carbonates	quantum satis
E 507	Hydrochloric acid	quantum satis
E 508	Potassium chloride	quantum satis
E 509	Calcium chloride	quantum satis
E 511	Magnesium chloride	quantum satis
E 513	Sulphuric acid	quantum satis
E 514	Sodium sulphates	quantum satis
E 515	Potassium sulphates	quantum satis
E 516	Calcium sulphate	quantum satis
E 524	Sodium hydroxide	quantum satis
E 525	Potassium hydroxide	quantum satis
E 526	Calcium hydroxide	quantum satis
E 527	Ammonium hydroxide	quantum satis
E 528	Magnesium hydroxide	quantum satis
E 529	Calcium oxide	quantum satis
E 530	Magnesium oxide	quantum satis
E 570	Fatty acids	quantum satis
E 574	Gluconic acid	quantum satis
E 575	glucono-delta-lactone	quantum satis
E 576	Sodium gluconate	quantum satis
E 577	Potassium gluconate	quantum satis
E 578	Calcium gluconate	quantum satis
E 640	Glycine and its sodium salt	quantum satis
E 920	L-cysteine	quantum satis
E 938	Argon	quantum satis
E 939	Helium	quantum satis
E 941	Nitrogen	quantum satis
E 942	Nitrous oxide	quantum satis
E 948	Oxygen	quantum satis
E 949	Hydrogen	quantum satis
E 1103	Invertase	quantum satis
E 1200	Polydextrose	quantum satis
E 1404	Oxidised starch	quantum satis
E 1410	Monostarch phosphate	quantum satis
E 1412	Distarch phosphate	quantum satis
E 1413	Phosphated distarch phosphate	quantum satis
E 1414	Acetylated distarch phosphate	quantum satis
E 1420	Acetylated starch	quantum satis
E 1422	Acetylated distarch adipate	quantum satis
E 1440	Hydroxy propyl starch	quantum satis
E 1442	Hydroxy propyl distarch phosphate	quantum satis
E 1450	Starch sodium octenyl succinate	quantum satis
E 1451	Acetylated oxidised starch	quantum satis
E 620	Glutamic acid	10 g/kg, individually or in combination, expressed as glutamic acid
E 621	Monosodium glutamate
E 622	Monopotassium glutamate
E 623	Calcium diglutamate
E 624	Monoammonium glutamate
E 625	Magnesium diglutamate
E 626	Guanylic acid	500 mg/kg, individually or in combination, expressed as guanylic acid
E 627	Disodium guanylate
E 628	Dipotassium guanylate
E 629	Calcium guanylate
E 630	Inosinic acid
E 631	Disodium inosinate
E 632	Dipotassium inosinate
E 633	Calcium inosinate
E 634	Calcium 5′-ribonucleotides
E 635	Disodium 5′-ribonucleotides
E 420	Sorbitols	Quantum satis (for purpose other than sweetening)
E 421	Mannitol
E 953	Isomalt
E 965	Maltitols
E 966	Lactitol
E 967	Xylitol
E 968	Erythritol
(1) May not be used in jelly mini-cups. (2) May not be used to produce dehydrated foods intended to rehydrate on ingestion. (3) May not be used in jelly confectionery. (4) Period of application: From 6 February 2013.

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

E-number	Name
E 100	Curcumin
E 102	Tartrazine
▼M6 —————
▼M2
E 120	Cochineal, Carminic acid, Carmines
E 122	Azorubine, Carmoisine
▼M6 —————
▼M2
E 129	Allura red AC
E 131	Patent Blue V
E 132	Indigotine, Indigo carmine
E 133	Brilliant Blue FCF
E 142	Green S
▼M35
E 151	Brilliant Black PN
▼M2
E 155	Brown HT
E 160e	Beta-apo-8′-carotenal (C 30)
E 161b	Lutein

E-number	Name
E 420	Sorbitols
E 421	Mannitol
E 953	Isomalt
E 965	Maltitols
E 966	Lactitol
E 967	Xylitol
E 968	Erythritol

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

E-number	Name
E 200	Sorbic acid
E 202	Potassium sorbate

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

E-number	Name
E 210	Benzoic acid
E 211	Sodium benzoate
E 212	Potassium benzoate
E 213	Calcium benzoate

E-number	Name
E 200	Sorbic acid
E 202	Potassium sorbate
▼M76 —————
▼M2
E 210	Benzoic acid
E 211	Sodium benzoate
E 212	Potassium benzoate
E 213	Calcium benzoate

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

E-number	Name
E 200	Sorbic acid
E 202	Potassium sorbate
▼M76 —————
▼M2
E 210	Benzoic acid
E 211	Sodium benzoate
E 212	Potassium benzoate
E 213	Calcium benzoate
E 214	Ethyl-p-hydroxybenzoate
E 215	Sodium ethyl p-hydroxybenzoate
E 218	Methyl p-hydroxybenzoate
E 219	Sodium methyl p-hydroxybenzoate

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

E-number	Name
E 200	Sorbic acid
E 202	Potassium sorbate
E 214	Ethyl-p-hydroxybenzoate
E 215	Sodium ethyl p-hydroxybenzoate
E 218	Methyl p-hydroxybenzoate
E 219	Sodium methyl p-hydroxybenzoate

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

E-number	Name
E 214	Ethyl-p-hydroxybenzoate
E 215	Sodium ethyl p-hydroxybenzoate
E 218	Methyl p-hydroxybenzoate
E 219	Sodium methyl p-hydroxybenzoate

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

E-number	Name
E 220	Sulphur dioxide
E 221	Sodium sulphite
E 222	Sodium hydrogen sulphite
E 223	Sodium metabisulphite
E 224	Potassium metabisulphite
E 226	Calcium sulphite
E 227	Calcium hydrogen sulphite
E 228	Potassium hydrogen sulphite

(h) E 249–250: Nitrites

E-number	Name
E 249	Potassium nitrite
E 250	Sodium nitrite

(i) E 251–252: Nitrates

E-number	Name
E 251	Sodium nitrate
E 252	Potassium nitrate

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

E-number	Name
E 280	Propionic acid
E 281	Sodium propionate
E 282	Calcium propionate
E 283	Potassium propionate

(k) E 310–320: Gallates, TBHQ and BHA

E-number	Name
E 310	Propyl gallate
E 311	Octyl gallate
E 312	Dodecyl gallate
E 319	Tertiary-butyl hydroquinone (TBHQ)
E 320	Butylated hydroxyanisole (BHA)

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

E-number	Name
E 338	Phosphoric acid
E 339	Sodium phosphates
E 340	Potassium phosphates
E 341	Calcium phosphates
E 343	Magnesium phosphates
E 450	Diphosphates (1)
E451	Triphosphates
E 452	Polyphosphates
(1) E 450 (ix) is not included

(m) E 355–357: Adipic acid — adipates

E-number	Name
E 355	Adipic acid
E 356	Sodium adipate
E 357	Potassium adipate

(n) E 432–436: Polysorbates

E-number	Name
E 432	Polyoxyethylene sorbitan monolaurate (polysorbate 20)
E 433	Polyoxyethylene sorbitan monooleate (polysorbate 80)
E 434	Polyoxyethylene sorbitan monopalmitate (polysorbate 40)
E 435	Polyoxyethylene sorbitan monostearate (polysorbate 60)
E 436	Polyoxyethylene sorbitan tristearate (polysorbate 65)

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

E-number	Name
E 473	Sucrose esters of fatty acids
E 474	Sucroglycerides

(p) E 481–482: Stearoyl-2-lactylates

E-number	Name
E 481	Sodium stearoyl-2-lactylate
E 482	Calcium stearoyl-2-lactylate

(q) E 491–495: Sorbitan esters

E-number	Name
E 491	Sorbitan monostearate
E 492	Sorbitan tristearate
E 493	Sorbitan monolaurate
E 494	Sorbitan monooleate
E 495	Sorbitan monopalmitate

(r) E 520–523: Aluminium sulphates

E-number	Name
E 520	Aluminium sulphate
E 521	Aluminium sodium sulphate
E 522	Aluminium potassium sulphate
E 523	Aluminium ammonium sulphate

E-number	Name
E 551	Silicon dioxide
E 552	Calcium silicate
E 553a	Magnesium silicate
E 553b	Talc
E 554	Sodium aluminium silicate
E 555	Potassium aluminium silicate
E 556	Calcium aluminium silicate
E 559	Aluminium silicate (Kaolin)

E-number	Name
E 551	Silicon dioxide
E 552	Calcium silicate
E 553a	Magnesium silicate
E 553b	Talc

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

E-number	Name
E 620	Glutamic acid
E 621	Monosodium glutamate
E 622	Monopotassium glutamate
E 623	Calcium diglutamate
E 624	Monoammonium glutamate
E 625	Magnesium diglutamate

(u) E 626–635: Ribonucleotides

E-number	Name
E 626	Guanylic acid
E 627	Disodium guanylate
E 628	Dipotassium guanylate
E 629	Calcium guanylate
E 630	Inosinic acid
E 631	Disodium inosinate
E 632	Dipotassium inosinate
E 633	Calcium inosinate
E 634	Calcium 5′-ribonucleotides
E 635	Disodium 5′-ribonucleotides

Number	Name
0.	All categories of foods
01.	Dairy products and analogues
01.1	Unflavoured pasteurised and sterilised (including UHT) milk
01.2	Unflavoured fermented milk products, including natural unflavoured buttermilk (excluding sterilised buttermilk) non-heat-treated after fermentation
01.3	Unflavoured fermented milk products, heat-treated after fermentation
01.4	Flavoured fermented milk products including heat-treated products
01.5	Dehydrated milk as defined by Directive 2001/114/EC
01.6	Cream and cream powder
01.6.1	Unflavoured pasteurised cream (excluding reduced fat creams)
01.6.2	Unflavoured live fermented cream products and substitute products with a fat content of less than 20 %
01.6.3	Other creams
01.7	Cheese and cheese products
01.7.1	Unripened cheese excluding products falling in category 16
01.7.2	Ripened cheese
01.7.3	Edible cheese rind
01.7.4	Whey cheese
01.7.5	Processed cheese
01.7.6	Cheese products (excluding products falling in category 16)
01.8	Dairy analogues, including beverage whiteners
▼M65
01.9	Edible caseinates
▼M2
02.	Fats and oils and fat and oil emulsions
02.1	Fats and oils essentially free from water (excluding anhydrous milkfat)
02.2	Fat and oil emulsions mainly of type water-in-oil
02.2.1	Butter and concentrated butter and butter oil and anhydrous milkfat
02.2.2	Other fat and oil emulsions including spreads as defined by Regulation (EC) No 1234/2007 and liquid emulsions
02.3	Vegetable oil pan spray
03.	Edible ices
04.	Fruit and vegetables
04.1	Unprocessed fruit and vegetables
04.1.1	Entire fresh fruit and vegetables
04.1.2	Peeled, cut and shredded fruit and vegetables
04.1.3	Frozen fruit and vegetables
04.2	Processed fruit and vegetables
04.2.1	Dried fruit and vegetables
04.2.2	Fruit and vegetables in vinegar, oil, or brine
04.2.3	Canned or bottled fruit and vegetables
04.2.4	Fruit and vegetable preparations, excluding products covered by 5.4
04.2.4.1	Fruit and vegetable preparations excluding compote
04.2.4.2	Compote, excluding products covered by category 16
04.2.5	Jam, jellies and marmalades and similar products
04.2.5.1	Extra jam and extra jelly as defined by Directive 2001/113/EC
04.2.5.2	Jam, jellies and marmalades and sweetened chestnut puree as defined by Directive 2001/113/EC
04.2.5.3	Other similar fruit or vegetable spreads
04.2.5.4	Nut butters and nut spreads
04.2.6	Processed potato products
05.	Confectionery
05.1	Cocoa and chocolate products as covered by Directive 2000/36/EC
05.2	Other confectionery including breath refreshening microsweets
05.3	Chewing gum
05.4	Decorations, coatings and fillings, except fruit based fillings covered by category 4.2.4
06.	Cereals and cereal products
06.1	Whole, broken, or flaked grain
06.2	Flours and other milled products and starches
06.2.1	Flours
06.2.2	Starches
06.3	Breakfast cereals
06.4	Pasta
06.4.1	Fresh pasta
06.4.2	Dry pasta
06.4.3	Fresh pre-cooked pasta
06.4.4	Potato gnocchi
06.4.5	Fillings of stuffed pasta (ravioli and similar)
06.5	Noodles
06.6	Batters
06.7	Pre-cooked or processed cereals
07.	Bakery wares
07.1	Bread and rolls
07.1.1	Bread prepared solely with the following ingredients: wheat flour, water, yeast or leaven, salt
07.1.2	Pain courant français; Friss búzakenyér, fehér és félbarna kenyerek
07.2	Fine bakery wares
▼M42
08.	Meat
08.1	Fresh meat, excluding meat preparations as defined by Regulation (EC) No 853/2004
08.2	Meat preparations as defined by Regulation (EC) No 853/2004
08.3	Meat products
08.3.1	Non-heat-treated meat products
08.3.2	Heat-treated meat products
08.3.3	Casings and coatings and decorations for meat
08.3.4	Traditionally cured meat products with specific provisions concerning nitrites and nitrates
08.3.4.1	Traditional immersion cured products (Meat products cured by immersion in a curing solution containing nitrites and/or nitrates, salt and other components)
08.3.4.2	Traditional dry cured products. (Dry curing process involves dry application of curing mixture containing nitrites and/or nitrates, salt and other components to the surface of the meat followed by a period of stabilisation/maturation)
08.3.4.3	Other traditionally cured products. (Immersion and dry cured processes used in combination or where nitrite and/or nitrate is included in a compound product or where the curing solution is injected into the product prior to cooking)
▼M2
09.	Fish and fisheries products
09.1	Unprocessed fish and fisheries products
09.1.1	Unprocessed fish
09.1.2	Unprocessed molluscs and crustaceans
09.2	Processed fish and fishery products including mollusks and crustaceans
09.3	Fish roe
10.	Eggs and egg products
10.1	Unprocessed eggs
10.2	Processed eggs and egg products
11.	Sugars, syrups, honey and table-top sweeteners
11.1	Sugars and syrups as defined by Directive 2001/111/EC
11.2	Other sugars and syrups
11.3	Honey as defined in Directive 2001/110/EC
11.4	Table-top sweeteners
11.4.1	Table-top sweeteners in liquid form
11.4.2	Table-top sweeteners in powder form
11.4.3	Table-top sweeteners in tablets
12.	Salts, spices, soups, sauces, salads and protein products
12.1	Salt and salt substitutes
12.1.1	Salt
12.1.2	Salt substitutes
12.2	Herbs, spices, seasonings
12.2.1	Herbs and spices
12.2.2	Seasonings and condiments
▼M60
12.3	Vinegars and diluted acetic acid (diluted with water to 4-30 % by volume)
▼M2
12.4	Mustard
12.5	Soups and broths
12.6	Sauces
12.7	Salads and savoury based sandwich spreads
12.8	Yeast and yeast products
12.9	Protein products, excluding products covered in category 1.8
13.	Foods intended for particular nutritional uses as defined by Directive 2009/39/EC
13.1	Foods for infants and young children
13.1.1	Infant formulae as defined by Commission Directive 2006/141/EC (1)
13.1.2	Follow-on formulae as defined by Directive 2006/141/EC
13.1.3	Processed cereal-based foods and baby foods for infants and young children as defined by Commission Directive 2006/125/EC (2)
13.1.4	Other foods for young children
13.1.5	Dietary foods for infants and young children for special medical purposes as defined by Commission Directive 1999/21/EC (3) and special formulae for infants
13.1.5.1	Dietary foods for infants for special medical purposes and special formulae for infants
13.1.5.2	Dietary foods for babies and young children for special medical purposes as defined in Directive 1999/21/EC
13.2	Dietary foods for special medical purposes defined in Directive 1999/21/EC (excluding products from food category 13.1.5)
13.3	Dietary foods for weight control diets intended to replace total daily food intake or an individual meal (the whole or part of the total daily diet)
13.4	Foods suitable for people intolerant to gluten as defined by Commission Regulation (EC) No 41/2009 (4)
14.	Beverages
14.1	Non-alcoholic beverages
14.1.1	Water, including natural mineral water as defined in Directive 2009/54/EC and spring water and all other bottled or packed waters
14.1.2	Fruit juices as defined by Directive 2001/112/EC and vegetable juices
14.1.3	Fruit nectars as defined by Directive 2001/112/EC and vegetable nectars and similar products
14.1.4	Flavoured drinks
14.1.5	Coffee, tea, herbal and fruit infusions, chicory; tea, herbal and fruit infusions and chicory extracts; tea, plant, fruit and cereal preparations for infusions, as well as mixes and instant mixes of these products
14.1.5.1	Coffee, coffee extracts
14.1.5.2	Other
14.2	Alcoholic beverages, including alcohol-free and low-alcohol counterparts
14.2.1	Beer and malt beverages
14.2.2	Wine and other products defined by Regulation (EEC) No 1234/2007, and alcohol-free counterparts
14.2.3	Cider and perry
14.2.4	Fruit wine and made wine
14.2.5	Mead
14.2.6	Spirit drinks as defined in Regulation (EC) No 110/2008
14.2.7	Aromatised wine-based products as defined by Regulation (EEC) No 1601/91
14.2.7.1	Aromatised wines
14.2.7.2	Aromatised wine-based drinks
14.2.7.3	Aromatised wine-product cocktails
14.2.8	Other alcoholic drinks including mixtures of alcoholic drinks with non-alcoholic drinks and spirits with less than 15 % of alcohol
15.	Ready-to-eat savouries and snacks
15.1	Potato-, cereal-, flour- or starch-based snacks
15.2	Processed nuts
16.	Desserts excluding products covered in categories 1, 3 and 4
17.	Food supplements as defined in Directive 2002/46/EC of the European Parliament and of the Council (5) excluding food supplements for infants and young children
17.1	Food supplements supplied in a solid form including capsules and tablets and similar forms, excluding chewable forms
17.2	Food supplements supplied in a liquid form
17.3	Food supplements supplied in a syrup-type or chewable form
18.	Processed foods not covered by categories 1 to 17, excluding foods for infants and young children
(1) OJ L 401, 30.12.2006, p. 1. (2) OJ L 339, 6.12.2006, p. 16. (3) OJ L 91, 7.4.1999, p. 29. (4) OJ L 16, 21.1.2009, p. 3. (5) OJ L 183, 12.7.2002, p. 51.

Category number	E-number	Name	Maximum level (mg/l or mg/kg as appropriate)	Footnotes	Restrictions/exceptions
▼M61
0	Food additives permitted in all categories of foods excluding foods for infants and young children, except where specifically provided for
	E 290	Carbon dioxide	quantum satis		may be used in foods for infants and young children
	E 938	Argon	quantum satis		may be used in foods for infants and young children
	E 939	Helium	quantum satis		may be used in foods for infants and young children
	E 941	Nitrogen	quantum satis		may be used in foods for infants and young children
	E 942	Nitrous oxide	quantum satis		may be used in foods for infants and young children
	E 948	Oxygen	quantum satis		may be used in foods for infants and young children
	E 949	Hydrogen	quantum satis		may be used in foods for infants and young children
	E 338-452	Phosphoric acid — phosphates — di-, tri- and polyphosphates	10 000	(1) (4) (57)	only foods in dried powdered form (i.e. foods dried during the production process, and mixtures thereof), excluding foods listed in Table 1 of Part A of this Annex
	▼M7
	E 551-559	Silicon dioxide – silicates	10 000	(1) (57)	only foods in dried powdered form (i.e. foods dried during the production process, and mixtures thereof), excluding foods listed in table 1 of Part A of this Annex Period of application: until 31 January 2014
	▼M61
	E 551-553	Silicon dioxide – silicates	10 000	(1) (57)	only foods in dried powdered form (i.e. foods dried during the production process, and mixtures thereof), excluding foods listed in Table 1 of Part A of this Annex
	E 459	Beta-cyclodextrin	quantum satis		only foods in tablet and coated tablet form, excluding the foods listed in Table 1 of Part A of this Annex
	▼M7
	E 551-559	Silicon dioxide – silicates	quantum satis	(1)	only foods in tablet and coated tablet form, excluding the foods listed in table 1 of Part A of this Annex Period of application: until 31 January 2014
	▼M61
E 551-553	Silicon dioxide – silicates	quantum satis	(1)	only foods in tablet and coated tablet form, excluding the foods listed in Table 1 of Part A of this Annex
	▼M2
	(1): The additives may be added individually or in combination
	(4): The maximum level is expressed as P2O5
(57): The maximum level shall apply unless a different maximum level is specified in points 01 to 18 of this Annex in relation to individual foods or categories of foods
01	Dairy products and analogues
01.1	Unflavoured pasteurised and sterilised (including UHT) milk
	E 331	Sodium citrates	4 000		only UHT goat milk
	E 338-452	Phosphoric acid — phosphates — di-, tri- and polyphosphates	1 000	(1) (4)	only sterilised and UHT milk
		(1): The additives may be added individually or in combination
		(4): The maximum level is expressed as P2O5
01.2	Unflavoured fermented milk products, including natural unflavoured buttermilk (excluding sterilised buttermilk) non-heat-treated after fermentation
01.3	Unflavoured fermented milk products, heat-treated after fermentation
	Group I	Additives
	▼M76
	E 200 – 202	Sorbic acid – potassium sorbate	1 000	(1) (2)	only curdled milk
		▼M2
(1): The additives may be added individually or in combination
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid
01.4		Flavoured fermented milk products including heat-treated products
	Group I	Additives
	▼M7
	Group II	Colours at quantum satis	quantum satis		Period of application: until 31 July 2014
	Group II	Colours at quantum satis	quantum satis	(74)	Period of application: from 1 August 2014
	Group III	Colours with combined maximum limit	150		Period of application: until 31 July 2014
	Group III	Colours with combined maximum limit	150	(74)	Period of application: from 1 August 2014
	▼M2
	Group IV	Polyols	quantum satis		only energy-reduced products or with no added sugar
	▼M6
	E 104	Quinoline Yellow	10	(61)
	E 110	Sunset Yellow FCF/Orange Yellow S	5	(61)
	E 124	Ponceau 4R, Cochineal Red A	5	(61)
	▼M2
	E 160b	Annatto, Bixin, Norbixin	10
	E 160d	Lycopene	30
	▼M76
	E 200-213	Sorbic acid – potassium sorbate; Benzoic acid – benzoates	300	(1) (2)	only non-heat-treated dairy based desserts
	▼M2
	E 297	Fumaric acid	4 000		only fruit-flavoured desserts
	E 338-452	Phosphoric acid — phosphates — di-, tri- and polyphosphates	3 000	(1) (4)
	E 355-357	Adipic acid — adipates	1 000		only fruit-flavoured desserts
	E 363	Succinic acid	6 000
	E 416	Karaya gum	6 000
	E 427	Cassia gum	2 500
	E 432-436	Polysorbates	1 000
	E 473-474	Sucrose esters of fatty acids — sucroglycerides	5 000
	E 475	Polyglycerol esters of fatty acids	2 000
	E 477	Propane-1,2-diol esters of fatty acids	5 000
	E 481-482	Stearoyl-2-lactylates	5 000
	E 483	Stearyl tartrate	5 000
	E 491-495	Sorbitan esters	5 000
	E 950	Acesulfame K	350		only energy-reduced products or with no added sugar
	E 951	Aspartame	1 000		only energy-reduced products or with no added sugar
	E 952	Cyclamic acid and its Na and Ca salts	250	(51)	only energy-reduced products or with no added sugar
	E 954	Saccharin and its Na, K and Ca salts	100	(52)	only energy-reduced products or with no added sugar
	E 955	Sucralose	400		only energy-reduced products or with no added sugar
	E 957	Thaumatin	5		only as flavour enhancer
	E 959	Neohesperidine DC	50		only energy-reduced products or with no added sugar
	▼M5
	E 960	Steviol glycosides	100	(60)	only energy-reduced products or with no added sugar
	▼M2
	E 962	Salt of aspartame-acesulfame	350	(11)a (49) (50)	only energy-reduced products or with no added sugar
	E 961	Neotame	32		only energy-reduced products or with no added sugar
	▼M39
	E 969	Advantame	10		only energy-reduced products or with no added sugar
		▼M2
		(1): The additives may be added individually or in combination
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid
(4): The maximum level is expressed as P2O5
(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent
(49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)
(50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951
(51): Maximum usable levels are expressed in free acid
(52): Maximum usable levels are expressed in free imide
▼M5
(60): Expressed as steviol equivalents
▼M6
(61): The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III
▼M7
(74): Maximum limit for aluminium coming from all aluminium lakes 15 mg/kg. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013
▼M2
01.5		Dehydrated milk as defined by Directive 2001/114/EC
		Group II	Colours at quantum satis	quantum satis		except unflavoured products
		E 300	Ascorbic acid	quantum satis
		E 301	Sodium ascorbate	quantum satis
		E 304	Fatty acid esters of ascorbic acid	quantum satis
		E 310-320	Gallates, TBHQ and BHA	200	(1)	only milk powder for vending machines
		E 322	Lecithins	quantum satis
		E 331	Sodium citrates	quantum satis
		E 332	Potassium citrates	quantum satis
	E 338-452	Phosphoric acid — phosphates — di-, tri- and polyphosphates	1 000	(1) (4)	only partly dehydrated milk with less than 28 % solids
	E 338-452	Phosphoric acid — phosphates — di-, tri- and polyphosphates	1 500	(1) (4)	only partly dehydrated milk with more than 28 % solids
	E 338-452	Phosphoric acid — phosphates — di-, tri- and polyphosphates	2 500	(1) (4)	only dried milk and dried skimmed milk
	E 392	Extracts of rosemary	200	(41) (46)	only milk powder for vending machines
	E 392	Extracts of rosemary	30	(46)	only dried milk for manufacturing of ice cream
	E 407	Carrageenan	quantum satis
	E 500(ii)	Sodium hydrogen carbonate	quantum satis
	E 501(ii)	Potassium hydrogen carbonate	quantum satis
	E 509	Calcium chloride	quantum satis
		(1): The additives may be added individually or in combination
		(4): The maximum level is expressed as P2O5
		(41): Expressed on fat basis
		(46): As the sum of carnosol and carnosic acid
01.6	Cream and cream powder
01.6.1	Unflavoured pasteurised cream (excluding reduced fat creams)
	E 401	Sodium alginate	quantum satis
	E 402	Potassium alginate	quantum satis
	E 407	Carrageenan	quantum satis
	▼M35
	E 466	Sodium carboxy methyl cellulose, Cellulose gum	quantum satis
▼M2
E 471	Mono- and diglycerides of fatty acids	quantum satis
01.6.2	Unflavoured live fermented cream products and substitute products with a fat content of less than 20 %
	E 406	Agar	quantum satis
	E 407	Carrageenan	quantum satis
	E 410	Locust bean gum	quantum satis
	E 412	Guar gum	quantum satis
	E 415	Xanthan gum	quantum satis
	E 440	Pectins	quantum satis
	E 460	Cellulose	quantum satis
	▼M35
	E 466	Sodium carboxy methyl cellulose, Cellulose gum	quantum satis
	▼M2
	E 471	Mono- and diglycerides of fatty acids	quantum satis
	E 1404	Oxidised starch	quantum satis
	E 1410	Monostarch phosphate	quantum satis
	E 1412	Distarch phosphate	quantum satis
	E 1413	Phosphated distarch phosphate	quantum satis
	E 1414	Acetylated distarch phosphate	quantum satis
	E 1420	Acetylated starch	quantum satis
	E 1422	Acetylated distarch adipate	quantum satis
	E 1440	Hydroxy propyl starch	quantum satis
	E 1442	Hydroxy propyl distarch phosphate	quantum satis
E 1450	Starch sodium octenyl succinate	quantum satis
E 1451	Acetylated oxidised starch	quantum satis
01.6.3	Other creams
	Group I	Additives
	Group II	Colours at quantum satis	quantum satis		only flavoured creams
	Group III	Colours with combined maximum limit	150		only flavoured creams
	▼M6
	E 104	Quinoline Yellow	10	(61)	Only flavoured creams
	E 110	Sunset Yellow FCF/Orange Yellow S	5	(61)	Only flavoured creams
	E 124	Ponceau 4R, Cochineal Red A	5	(61)	Only flavoured creams
	▼M2
	E 234	Nisin	10		only clotted cream
	E 338-452	Phosphoric acid — phosphates — di-, tri- and polyphosphates	5 000	(1) (4)	only sterilised, pasteurised, UHT cream and whipped cream
	E 473-474	Sucrose esters of fatty acids — sucroglycerides	5 000	(1)	only sterilised cream and sterilised cream with reduced fat content
		(1): The additives may be added individually or in combination
(4): The maximum level is expressed as P2O5
▼M6
(61): The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III
▼M2
01.7		Cheese and cheese products
01.7.1		Unripened cheese excluding products falling in category 16
	▼M23
	Group I	Additives			except mozzarella
	▼M2
	Group II	Colours at quantum satis	quantum satis		only flavoured unripened cheese
	Group III	Colours with combined maximum limit	150		only flavoured unripened cheese
	▼M76
	E 200-202	Sorbic acid – potassium sorbate	1 000	(1) (2)
	▼M2
	E 234	Nisin	10		only mascarpone
	E 260	Acetic acid	quantum satis		only mozzarella
	E 270	Lactic acid	quantum satis		only mozzarella
	E 330	Citric acid	quantum satis		only mozzarella
	E 338-452	Phosphoric acid — phosphates — di-, tri- and polyphosphates	2 000	(1) (4)	except mozzarella
	E 460(ii)	Powdered cellulose	quantum satis		only grated and sliced mozzarella
E 575	Glucono-delta-lactone	quantum satis		only mozzarella
	(1): The additives may be added individually or in combination
	(2): The maximum level is applicable to the sum and the levels are expressed as the free acid
	(4): The maximum level is expressed as P2O5
01.7.2	Ripened cheese
	E 1105	Lysozyme	quantum satis
	▼M49
	E 120	Cochineal, Carminic acid, Carmines	125	(83)	only red marbled cheese and red pesto cheese
	▼M2
	E 140	Chlorophylls, Chlorophyllins	quantum satis		only sage Derby cheese
	▼M49
	E 141	Copper complexes of chlorophylls and chlorophyllins	quantum satis		only sage Derby cheese, green and red pesto cheese, wasabi cheese and green marbled herb cheese
	▼M2
	E 153	Vegetable carbon	quantum satis		only morbier cheese
	E 160a	Carotenes	quantum satis		only ripened orange, yellow and broken-white cheese
	▼M49
	E 160b	Annatto, Bixin, Norbixin	15		only ripened orange, yellow and broken-white cheese and red and green pesto cheese
	▼M2
	E 160b	Annatto, Bixin, Norbixin	50		only red Leicester cheese
	E 160b	Annatto, Bixin, Norbixin	35		only Mimolette cheese
	▼M49
	E 160c	Paprika extract, capsanthin, capsorubin	quantum satis		only ripened orange, yellow and broken-white cheese and red pesto cheese
	▼M2
	E 163	Anthocyanins	quantum satis		only red marbled cheese
	E 170	Calcium carbonate	quantum satis
	▼M76
	E 200-202	Sorbic acid – potassium sorbate	1 000	(1) (2)	only cheese, pre-packed, sliced and cut; layered cheese and cheese with added foods
	E 200-202	Sorbic acid – potassium sorbate	quantum satis		only ripened products surface treatment
	▼M2
	E 234	Nisin	12,5	(29)
	▼M53
	E 235	Natamycin	1 mg/dm2 surface (not present at a depth of 5 mm)		only for the external treatment of uncut hard, semi-hard and semi-soft cheese
	▼M2
	E 239	Hexamethylene tetramine	25 mg/kg residual amount, expressed as formaldehyde		only Provolone cheese
	E 251-252	Nitrates	150	(30)	only hard, semi-hard and semi-soft cheese
	E 280-283	Propionic acid — propionates	quantum satis		surface treatment only
	E 460	Powdered cellulose	quantum satis		only sliced and grated ripened cheese
E 500(ii)	Sodium hydrogen carbonate	quantum satis		only sour milk cheese
E 504	Magnesium carbonates	quantum satis
E 509	Calcium chloride	quantum satis
▼M7
E 551-559	Silicon dioxide – silicates	10 000	(1)	only sliced or grated cheese hard and semi-hard cheese Period of application: until 31 January 2014
E 551-553	Silicon dioxide – silicates	10 000	(1)	only sliced or grated cheese hard and semi-hard cheese Period of application: from 1 February 2014
▼M2
E 575	Glucono-delta-lactone	quantum satis
	(1): The additives may be added individually or in combination
	(2): The maximum level is applicable to the sum and the levels are expressed as the free acid
	▼M53 —————
	▼M2
	(29): This substance may be present naturally in certain cheeses as a result of fermentation processes
	(30): In the cheese milk or equivalent level if added after removal of whey and addition of water
▼M44
(83): Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 3,2 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013
▼M2
01.7.3	Edible cheese rind
	Group II	Colours at quantum satis	quantum satis
	▼M7
	Group III	Colours with combined maximum limit	quantum satis		Period of application: until 31 July 2014
	Group III	Colours with combined maximum limit	quantum satis	(67)	Period of application: from 1 August 2014
	▼M6
	E 104	Quinoline Yellow	10	(62)
	▼M2
	E 160d	Lycopene	30
	▼M7
	E 180	Litholrubine BK	quantum satis		Period of application: until 31 July 2014
E 180	Litholrubine BK	quantum satis	(67)	Period of application: from 1 August 2014
▼M2
E 160b	Annatto, Bixin, Norbixin	20
	▼M6
	(62): The total quantity of E 104 and the colours in Group III shall not exceed the maximum listed for Group III
▼M53
(67): Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines and E 180 litholrubine BK 10 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of this Regulation, that limit shall apply from 1 February 2013
▼M2
01.7.4	Whey cheese
	Group II	Colours at quantum satis	quantum satis
	▼M76
	E 200-202	Sorbic acid – potassium sorbate	1 000	(1) (2)	only cheese, pre-packed, sliced; layered cheese and cheese with added foods
	▼M2
	E 251-252	Nitrates	150	(30)	only cheese milk of hard, semi-hard and semi-soft cheese
	E 260	Acetic acid	quantum satis
	E 270	Lactic acid	quantum satis
	E 330	Citric acid	quantum satis
	E 460(ii)	Powdered cellulose	quantum satis		only grated and sliced cheese
	E 575	Glucono-delta-lactone	quantum satis
		(1): The additives may be added individually or in combination
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid.
(30): In the cheese milk or equivalent level if added after removal of whey and addition of water
01.7.5		Processed cheese
		Group I	Additives
	Group II	Colours at quantum satis	quantum satis		only flavoured processed cheese
	E 100	Curcumin	100	(33)	only flavoured processed cheese
	E 102	Tartrazine	100	(33)	only flavoured processed cheese
	▼M6 —————
	▼M7
	E 120	Cochineal, Carminic acid, Carmines	100	(33)	only flavoured processed cheese Period of application: until 31 July 2014
	E 120	Cochineal, Carminic acid, Carmines	100	(33) (66)	only flavoured processed cheese Period of application: from 1 August 2014
	▼M2
	E 122	Azorubine, Carmoisine	100	(33)	only flavoured processed cheese
	▼M6 —————
	▼M2
	E 160e	Beta-apo-8′-carotenal (C 30)	100	(33)	only flavoured processed cheese
	E 161b	Lutein	100	(33)	only flavoured processed cheese
	E 160d	Lycopene	5		only flavoured processed cheese
	E 160a	Carotenes	quantum satis
	E 160c	Paprika extract, capsanthin, capsorubin	quantum satis
	E 160b	Annatto, Bixin, Norbixin	15
	▼M76
	E 200-202	Sorbic acid – potassium sorbate	2 000	(1) (2)
	▼M2
	E 234	Nisin	12,5	(29)
	E 338-452	Phosphoric acid — phosphates — di-, tri- and polyphosphates	20 000	(1) (4)
	E 427	Cassia gum	2 500
	▼M7
	E 551-559	Silicon dioxide – silicates	10 000	(1)	Period of application: until 31 January 2014
	E 551-553	Silicon dioxide – silicates	10 000	(1)	Period of application: from 1 February 2014
		▼M2
(1): The additives may be added individually or in combination
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid
(4): The maximum level is expressed as P2O5
(29): This substance may be present naturally in certain cheeses as a result of fermentation processes
▼M6
(33): Maximum individually or for the combination of E 100, E 102, E 120, E 122, E 160e and E 161b
▼M53
(66): Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of this Regulation, that limit shall apply from 1 February 2013
▼M2
01.7.6		Cheese products (excluding products falling in category 16)
		Group I	Additives
		Group II	Colours at quantum satis	quantum satis		only flavoured unripened products
		Group III	Colours with combined maximum limit	100		only flavoured unripened products
		E 1105	Lysozyme	quantum satis		only ripened products
	E 120	Cochineal, Carminic acid, Carmines	125		only red marbled products
	E 160a	Carotenes	quantum satis		only ripened orange, yellow and broken-white products
	E 160b	Annatto, Bixin, Norbixin	15		only ripened orange, yellow and broken-white products
	E 160c	Paprika extract, capsanthin, capsorubin	quantum satis		only ripened orange, yellow and broken-white products
	E 163	Anthocyanins	quantum satis		only red marbled products
	E 170	Calcium carbonate	quantum satis		only ripened products
	▼M76
	E 200-202	Sorbic acid – potassium sorbate	1 000	(1) (2)	only unripened products; ripened products, pre-packed, sliced; layered ripened products and ripened products with added foods
	E 200-202	Sorbic acid – potassium sorbate	quantum satis		only ripened products surface treatment
	▼M2
	E 234	Nisin	12,5	(29)	only ripened and processed products
	▼M53
	E 235	Natamycin	1 mg/dm2 surface (not present at a depth of 5 mm)		only for the external treatment of uncut hard, semi-hard and semi-soft products
	▼M2
	E 251-252	Nitrates	150	(30)	only hard, semi-hard and semi-soft ripened products
	E 280-283	Propionic acid — propionates	quantum satis		only ripened products surface treatment
	E 338-452	Phosphoric acid — phosphates — di-, tri- and polyphosphates	2 000	(1) (4)	only unripened products
	E 460	Powdered cellulose	quantum satis		only grated and sliced ripened products and unripened products
	E 504	Magnesium carbonates	quantum satis		only ripened products
	E 509	Calcium chloride	quantum satis		only ripened products
	▼M7
	E 551-559	Silicon dioxide, calcium silicate, magnesium silicate, talc	10 000	(1)	only sliced or grated hard and semi-hard products Period of application: until 31 January 2014
	E 551-553	Silicon dioxide – silicates	10 000	(1)	only sliced or grated hard and semi-hard products Period of application: from 1 February 2014
	▼M2
E 575	Glucono-delta-lactone	quantum satis		only ripened products
	(1): The additives may be added individually or in combination
	(2): The maximum level is applicable to the sum and the levels are expressed as the free acid
	(4): The maximum level is expressed as P2O5
	(29): This substance may be present naturally in certain products as a result of fermentation processes
	(30): In the cheese milk or equivalent level if added after removal of whey and addition of water
01.8	Dairy analogues, including beverage whiteners
	Group I	Additives
	Group II	Colours at quantum satis	quantum satis
	▼M76
	E 200-202	Sorbic acid – potassium sorbate	2 000	(1) (2)	only analogues of cheese based on protein
	E 200-202	Sorbic acid – potassium sorbate	quantum satis	(1) (2)	only cheese analogues (surface treatment only)
	▼M2
	E 251-252	Nitrates	150	(30)	only dairy-based cheese analogue
	E 280-283	Propionic acid — propionates	quantum satis		only cheese analogues (surface treatment only)
	E 338-452	Phosphoric acid — phosphates — di-, tri- and polyphosphates	5 000	(1) (4)	only whipped cream analogues
	E 338-452	Phosphoric acid — phosphates — di-, tri- and polyphosphates	20 000	(1) (4)	only processed cheese analogues
	E 338-452	Phosphoric acid — phosphates — di-, tri- and polyphosphates	30 000	(1) (4)	only beverage whiteners
	E 338-452	Phosphoric acid — phosphates — di-, tri- and polyphosphates	50 000	(1) (4)	only beverage whiteners for vending machines
	E 432-436	Polysorbates	5 000	(1)	only milk and cream analogues
	E 473-474	Sucrose esters of fatty acids — sucroglycerides	5 000	(1)	only cream analogues
	E 473-474	Sucrose esters of fatty acids — sucroglycerides	20 000	(1)	only beverage whiteners
	E 475	Polyglycerol esters of fatty acids	5 000		only milk and cream analogues
	E 475	Polyglycerol esters of fatty acids	500		only beverage whiteners
	E 477	Propane-1,2-diol esters of fatty acids	1 000		only beverage whiteners
	E 477	Propane-1,2-diol esters of fatty acids	5 000		only milk and cream analogues
	E 481-482	Stearoyl-2-lactylates	3 000	(1)	only beverage whiteners
	E 491-495	Sorbitan esters	5 000	(1)	only milk and cream analogues; beverage whiteners
	▼M7
	E 551-559	Silicon dioxide – silicates	10 000	(1)	only sliced or grated cheese analogues and processed cheese analogue;beverage whiteners Period of application: Until 31 January 2014
	E 551-553	Silicon dioxide – silicates	10 000	(1)	only sliced or grated cheese analogues and processed cheese analogue; beverage whiteners Period of application: from 1 February 2014
		▼M2
(1): The additives may be added individually or in combination
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid
(4): The maximum level is expressed as P2O5
(30): In the cheese milk or equivalent level if added after removal of whey and addition of water
▼M65
01.9		Edible caseinates
		E 170	Calcium carbonate	quantum satis
		E 331	Sodium citrates	quantum satis
	E 332	Potassium citrates	quantum satis
	E 333	Calcium citrates	quantum satis
	E 380	Triammonium citrate	quantum satis
	E 500	Sodium carbonates	quantum satis
	E 501	Potassium carbonates	quantum satis
	E 503	Ammonium carbonates	quantum satis
	E 504	Magnesium carbonates	quantum satis
	E 524	Sodium hydroxide	quantum satis
	E 525	Potassium hydroxide	quantum satis
	E 526	Calcium hydroxide	quantum satis
	E 527	Ammonium hydroxide	quantum satis
	E 528	Magnesium hydroxide	quantum satis
▼M2
02	Fats and oils and fat and oil emulsions
02.1	Fats and oils essentially free from water (excluding anhydrous milkfat)
	E 100	Curcumin	quantum satis		only fats
	E 160a	Carotenes	quantum satis		only fats
	E 160b	Annatto, bixin, norbixin	10		only fats
	▼M53
	E 270	Lactic acid	quantum satis		only for cooking and/or frying purposes or for the preparation of gravy, except virgin oils and olive oils
	E 300	Ascorbic acid	quantum satis		only for cooking and/or frying purposes or for the preparation of gravy, except virgin oils and olive oils
	▼M2
	E 304	Fatty acid esters of ascorbic acid	quantum satis		except virgin oils and olive oils
	E 306	Tocopherol-rich extract	quantum satis		except virgin oils and olive oils
	E 307	Alpha-tocopherol	quantum satis		except virgin oils and olive oils
	E 307	Alpha-tocopherol	200		only refined olive oils, including olive pomace oil
	E 308	Gamma tocopherol	quantum satis		except virgin oils and olive oils
	E 309	Delta-tocopherol	quantum satis		except virgin oils and olive oils
	E 310-320	Gallates, TBHQ and BHA, individually or in combination	200	(1) (41)	only fats and oils for the professional manufacture of heat-treated foods; frying oil and frying fat (excluding olive pomace oil) and lard, fish oil, beef, poultry and sheep fat
	E 321	Butylated hydroxytoluene (BHT)	100	(41)	only fats and oils for the professional manufacture of heat-treated foods; frying oil and frying fat (excluding olive an pomace oil) and lard, fish oil, beef, poultry and sheep fat
	E 322	Lecithins	30 000		except virgin oils and olive oils
	E 330	Citric acid	quantum satis		except virgin oils and olive oils
	E 331	Sodium citrates	quantum satis		except virgin oils and olive oils
	E 332	Potassium citrates	quantum satis		except virgin oils and olive oils
	E 333	Calcium citrates	quantum satis		except virgin oils and olive oils
	E 392	Extracts of rosemary	30	(41) (46)	only vegetable oils (excluding virgin oils and olive oils) and fat where content of polyunsaturated fatty acids is higher than 15 % w/w of the total fatty acid, for the use in non-heat-treated food products
	E 392	Extracts of rosemary	50	(41) (46)	only fish oil and algal oil; lard, beef, poultry sheep and porcine fat; fat and oils for the professional manufacture of heat-treated foods; frying oils and frying fat, excluding olive oil and pomace oil
	E 471	Mono- and diglycerides of fatty acids	10 000		except virgin oils and olive oils
	▼M53
	E 472c	Citric acid esters of mono- and diglycerides of fatty acids	quantum satis		only for cooking and/or frying purposes or for the preparation of gravy, except virgin oils and olive oils
	▼M2
E 900	Dimethyl polysiloxane	10		only oils and fats for frying
	(1): The additives may be added individually or in combination
	(41): Expressed on fat basis
	(46): As the sum of carnosol and carnosic acid
02.2	Fat and oil emulsions mainly of type water-in-oil
02.2.1	Butter and concentrated butter and butter oil and anhydrous milkfat
	E 160a	Carotenes	quantum satis		except butter from sheep and goats milk
	E 500	Sodium carbonates	quantum satis		only soured cream butter
	E 338-452	Phosphoric acid — phosphates — di-, tri- and polyphosphates	2 000	(1) (4)	only soured cream butter
		(1): The additives may be added individually or in combination
		(4): The maximum level is expressed as P2O5
02.2.2	Other fat and oil emulsions including spreads as defined by Council Regulation (EC) No 1234/2007 and liquid emulsions
	Group I	Additives
	E 100	Curcumin	quantum satis		excluding reduced fat butter
	E 160a	Carotenes	quantum satis
	E 160b	Annatto, bixin, norbixin	10		excluding reduced fat butter
	▼M76
	E 200-202	Sorbic acid – potassium sorbate	1 000	(1) (2)	only fat emulsions (excluding butter) with a fat content of 60 % or more
	E 200-202	Sorbic acid – potassium sorbate	2 000	(1) (2)	only fat emulsions with a fat content less than 60 %
	▼M2
	E 310-320	Gallates, TBHQ and BHA, individually or in combination	200	(1) (2)	only frying fat
	E 321	Butylated hydroxytoluene (BHT)	100		only frying fat
	E 338-452	Phosphoric acid — phosphates — di-, tri- and polyphosphates	5 000	(1) (4)	only spreadable fats
	E 385	Calcium disodium ethylene diamine tetra-acetate (Calcium disodium EDTA)	100		only spreadable fats as defined in Article 115 of and Annex XV to Regulation (EC) No 1234/2007, having a fat content of 41 % or less
	▼M59
	E 392	Extracts of rosemary	100	(41) (46)	only spreadable fats with a fat content less than 80 %
	▼M2
	E 405	Propane-1, 2-diol alginate	3 000
	E 432-436	Polysorbates	10 000	(1)	only fat emulsions for baking
	E 473-474	Sucrose esters of fatty acids — sucroglycerides	10 000	(1)	only fat emulsions for baking
	E 475	Polyglycerol esters of fatty acids	5 000
	E 476	Polyglycerol polyricinoleate	4 000		only spreadable fats as defined in Article 115 of and Annex XV to Regulation (EC) No 1234/2007, having a fat content of 41 % or less and similar spreadable products with a fat content of less than 10 % fat
	E 477	Propane-1,2-diol esters of fatty acids	10 000		only fat emulsions for baking purposes
	E 479b	Thermally oxidised soya bean oil interacted with mono- and diglycerides of fatty acids	5 000		only fat emulsions for frying purposes
	E 481-482	Stearoyl-2-lactylates	10 000	(1)
	E 491-495	Sorbitan esters	10 000	(1)
	▼M7
	E 551-559	Silicon dioxide – silicates	30 000	(1)	only tin greasing products Period of application: until 31 January 2014
	E 551-553	Silicon dioxide – silicates	30 000	(1)	only tin greasing products Period of application: from 1 February 2014
	▼M2
	E 900	Dimethyl polysiloxane	10		only oils and fats for frying
E 959	Neohesperidine DC	5		only as flavour enhancer, only in the fat groups B & C in Annex XV to Regulation (EC) No 1234/2007
	(1): The additives may be added individually or in combination
	(2): The maximum level is applicable to the sum and the levels are expressed as the free acid
	(4): The maximum level is expressed as P2O5
	▼M59
	(41): Expressed on fat basis
(46): As the sum of carnosol and carnosic acid
▼M2
02.3	Vegetable oil pan spray
	Group I	Additives
	E 338-452	Phosphoric acid — phosphates — di-, tri- and polyphosphates	30 000	(1) (4)	only water-based emulsion sprays for coating baking tins
	E 392	Extracts of rosemary	50	(41) (46)	only fats and oils for the professional manufacture of heat-treated foods
	▼M7
	E 551-559	Silicon dioxide – silicates	30 000	(1)	only tin greasing products Period of application: Until 31 January 2014
	E 551-553	Silicon dioxide – silicates	30 000	(1)	only tin greasing products Period of application: from 1 February 2014
	▼M2
	E 943a	Butane	quantum satis		only vegetable oil pan spray (for professional use only) and water-based emulsion spray
	E 943b	Isobutane	quantum satis		only vegetable oil pan spray (for professional use only) and water-based emulsion spray
	E 944	Propane	quantum satis		only vegetable oil pan spray (for professional use only) and water-based emulsion spray
		(1): The additives may be added individually or in combination
		(4): The maximum level is expressed as P2O5
(41): Expressed on fat basis
(46): As the sum of carnosol and carnosic acid
03		Edible ices
		Group I	Additives
	▼M7
	Group II	Colours at quantum satis	quantum satis		Period of application: until 31 July 2014
	Group II	Colours at quantum satis	quantum satis	(75)	Period of application: from 1 August 2014
	▼M2
	Group III	Colours with combined maximum limit	150	(25)
	Group IV	Polyols	quantum satis		only energy-reduced or with no added sugar
	E 160b	Annatto, Bixin, Norbixin	20
	E 160d	Lycopene	40
	E 338-452	Phosphoric acid — phosphates — di-, tri- and polyphosphates	1 000	(1) (4)
	E 405	Propane-1, 2-diol alginate	3 000		only water-based edible ices
	E 427	Cassia gum	2 500
	E 432-436	Polysorbates	1 000	(1)
	E 473-474	Sucrose esters of fatty acids — sucroglycerides	5 000	(1)
	E 477	Propane-1,2-diol esters of fatty acids	3 000
	E 491-495	Sorbitan esters	500	(1)
	E 901	Beeswax, white and yellow	quantum satis		only prepacked wafers containing ice cream
	E 950	Acesulfame K	800		only energy-reduced or with no added sugar
	E 951	Aspartame	800		only energy-reduced or with no added sugar
	E 954	Saccharin and its Na, K and Ca salts	100	(52)	only energy-reduced or with no added sugar
	E 955	Sucralose	320		only energy-reduced or with no added sugar
	E 957	Thaumatin	50		only energy-reduced or with no added sugar
	E 959	Neohesperidine DC	50		only energy-reduced or with no added sugar
	▼M5
	E 960	Steviol glycosides	200	(60)	only energy-reduced or with no added sugar
	▼M2
	E 961	Neotame	26		only energy-reduced or with no added sugar
	E 962	Salt of aspartame-acesulfame	800	(11)b (49) (50)	only energy-reduced or with no added sugar
	▼M14
	E 964	Polyglycitol syrup	200 000		only energy-reduced or with no added sugar Period of application: From 29 November 2012
	▼M39
	E 969	Advantame	10		only energy-reduced or with no added sugar
		▼M2
		(1): The additives may be added individually or in combination
		(2): The maximum level is applicable to the sum and the levels are expressed as the free acid
		(4): The maximum level is expressed as P2O5
		(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent
▼M6
(25): The quantities of each of the colours E 122 and E 155 may not exceed 50 mg/kg or mg/l
▼M2
(49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)
(50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951
(51): Maximum usable levels are expressed in free acid
(52): Maximum usable levels are expressed in free imide
▼M5
(60): Expressed as steviol equivalents
▼M7
(75): Maximum limit for aluminium coming from all aluminium lakes 30 mg/kg. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013
▼M2
04		Fruit and vegetables
04.1		Unprocessed fruit and vegetables
04.1.1		Entire fresh fruit and vegetables
		▼M25
		E 172	Iron oxides and hydroxides	6		only as a contrast enhancer for marking citrus fruit, melons and pomegranates in order to: — repeat all or some of the mandatory information particulars required by the Union legislation and/or national law, — and/or — provide on a voluntary basis brand name, production method, PLU-code, QR-code and/or barcode Period of application: From 24 June 2013.
		▼M76
	E 200-202	Sorbic acid – potassium sorbate	20		only surface treatment of unpeeled fresh citrus fruit
	▼M2
	E 220-228	Sulphur dioxide — sulphites	10	(3)	only table grapes, fresh lychees (measured on edible parts) and blueberries (Vaccinium corymbosum)
	E 220-228	Sulphur dioxide — sulphites	100	(3)	only vacuum-packed sweetcorn
	E 445	Glycerol esters of wood rosins	50		only surface treatment of citrus fruit
	▼M25
	E 464	Hydroxypropyl methyl cellulose	10		only for citrus fruit, melons and pomegranates in order to: — repeat all or some of the mandatory information particulars required by the Union legislation and/or national law, — and/or — provide on a voluntary basis brand name, production method, PLU-code, QR-code and/or barcode Period of application: From 24 June 2013.
	▼M2
	E 473-474	Sucrose esters of fatty acids — sucroglycerides	quantum satis	(1)	only fresh fruits, surface treatment
	▼M16
	E 901	Beeswax, white and yellow	quantum satis		only for the surface treatment of fruit: citrus fruit, melons, apples, pears, peaches, pineapples, bananas, mangoes, avocados and pomegranates and as glazing agent on nuts Period of application as regards bananas, mangoes, avocados and pomegranates: From 25 December 2012
	▼M2
	E 902	Candelilla wax	quantum satis		only surface treatment of citrus fruit, melons, apples, pears, peaches and pineapples and glazing agent on nuts
▼M16
E 903	Carnauba wax	200		only for the surface treatment of fruit: citrus fruit, melons, apples, pears, peaches, pineapples, pomegranates, mangoes, avocados and papayas and as glazing agent on nuts Period of application as regards pomegranates, mangoes, avocados and papayas: From 25 December 2012.
E 904	Shellac	quantum satis		only for the surface treatment of fruit: citrus fruit, melons, apples, pears, peaches, pineapples, pomegranates, mangoes, avocados and papayas and as glazing agent on nuts Period of application as regards pomegranates, mangoes, avocados and papayas: From 25 December 2012.
E 905	Microcrystalline wax	quantum satis		only for the surface treatment of fruit: melons, papayas, mangoes, avocados and pineapples Period of application pineapples: From 25 December 2012
▼M45 —————
▼M2
E 914	Oxidised polyethylene wax	quantum satis		only surface treatment of citrus fruit, melons, papaya, mango, avocado and pineapple
	(1): The additives may be added individually or in combination
	(3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present
04.1.2	Peeled, cut and shredded fruit and vegetables
	E 220-228	Sulphur dioxide — sulphites	50	(3)	only peeled potatoes
	E 220-228	Sulphur dioxide — sulphites	300	(3)	only onion, garlic and shallot pulp
	E 220-228	Sulphur dioxide — sulphites	800	(3)	only horseradish pulp
	E 296	Malic acid	quantum satis		only prepacked unprocessed and peeled potatoes only
	▼M23
	E 300	Ascorbic acid	quantum satis		only prepacked refrigerated unprocessed fruit and vegetables ready for consumption and prepacked unprocessed and peeled potatoes
	E 301	Sodium ascorbate	quantum satis		only prepacked refrigerated unprocessed fruit and vegetables ready for consumption and prepacked unprocessed and peeled potatoes
	E 302	Calcium ascorbate	quantum satis		only prepacked refrigerated unprocessed fruit and vegetables ready for consumption and prepacked unprocessed and peeled potatoes
	E 330	Citric acid	quantum satis		only prepacked refrigerated unprocessed fruit and vegetables ready for consumption and prepacked unprocessed and peeled potatoes
	E 331	Sodium citrates	quantum satis		only prepacked refrigerated unprocessed fruit and vegetables ready for consumption and prepacked unprocessed and peeled potatoes
	E 332	Potassium citrates	quantum satis		only prepacked refrigerated unprocessed fruit and vegetables ready for consumption and prepacked unprocessed and peeled potatoes
	E 333	Calcium citrates	quantum satis		only prepacked refrigerated unprocessed fruit and vegetables ready for consumption and prepacked unprocessed and peeled potatoes
	▼M46
	E 401	Sodium alginate	2 400	(82)	only prepacked refrigerated unprocessed fruit and vegetables ready for consumption, to be sold to the final consumer
	▼M71
E 501	Potassium carbonate	quantum satis		only prepacked refrigerated unprocessed fruit and vegetables ready for consumption and prepacked unprocessed and peeled potatoes
	▼M2
	(3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present
▼M46
(82): May only be used in combination with E 302 as glazing agents and with a maximum level of 800 mg/kg of E 302 in the final food.
▼M2
04.1.3	Frozen fruit and vegetables
	E 220-228	Sulphur dioxide — sulphites	50	(3)	only white vegetables including mushrooms and white pulses
	E 220-228	Sulphur dioxide — sulphites	100	(3)	only frozen and deep-frozen potatoes
	E 300	Ascorbic acid	quantum satis
	E 301	Sodium ascorbate	quantum satis
	E 302	Calcium ascorbate	quantum satis
	E 330	Citric acid	quantum satis
	E 331	Sodium citrates	quantum satis
	E 332	Potassium citrates	quantum satis
	E 333	Calcium citrates	quantum satis
	E 333	(3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present
04.2	Processed fruit and vegetables
04.2.1	Dried fruit and vegetables
	Group I	Additives			E 410, E 412, E 415 E 417 may not be used to produce dehydrated foods intended to rehydrate on ingestion
	E 101	Riboflavins	quantum satis		only preserves of red fruit
	E 120	Cochineal, Carminic acid, Carmines	200	(34)	only preserves of red fruit
	E 122	Azorubine, Carmoisine	200	(34)	only preserves of red fruit
	▼M6 —————
	▼M2
	E 129	Allura Red AG	200	(34)	only preserves of red fruit
	E 131	Patent Blue V	200	(34)	only preserves of red fruit
	E 133	Brilliant Blue FCF	200	(34)	only preserves of red fruit
	E 140	Chlorophylls, Chlorophyllins	quantum satis		only preserves of red fruit
	E 141	Copper complexes of chlorophylls and chlorophyllins	quantum satis		only preserves of red fruit
	E 150a-d	Caramels	quantum satis		only preserves of red fruit
	E 160a	Carotenes	quantum satis		only preserves of red fruit
	E 160c	Paprika extract, capsanthin, capsorubin	quantum satis		only preserves of red fruit
	E 162	Beetroot Red, betanin	quantum satis		only preserves of red fruit
	E 163	Anthocyanins	quantum satis		only preserves of red fruit
	▼M76
	E 200-202	Sorbic acid – potassium sorbate	1 000	(1) (2)	only dried fruit
	▼M2
	E 220-228	Sulphur dioxide — sulphites	50	(3)	only dried coconut
	E 220-228	Sulphur dioxide — sulphites	50	(3)	only white vegetables, processed, including pulses
	E 220-228	Sulphur dioxide — sulphites	100	(3)	only dried mushrooms
	E 220-228	Sulphur dioxide — sulphites	150	(3)	only dried ginger
	E 220-228	Sulphur dioxide — sulphites	200	(3)	only dried tomatoes
	E 220-228	Sulphur dioxide — sulphites	400	(3)	only white vegetables, dried
	E 220-228	Sulphur dioxide — sulphites	500	(3)	only dried fruit and nuts in shell excluding dried apples, pears, bananas, apricots, peaches, grapes, prunes and figs
	E 220-228	Sulphur dioxide — sulphites	600	(3)	only dried apples and pears
	E 220-228	Sulphur dioxide — sulphites	1 000	(3)	only dried bananas
	E 220-228	Sulphur dioxide — sulphites	2 000	(3)	only dried apricots, peaches, grapes, prunes, and figs
	E 907	Hydrogenated poly-1-decene	2 000		only dried fruit as glazing agent
		(1): The additives may be added individually or in combination
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid
(3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present
▼M6
(34): Maximum individually or for the combination of E 120, E 122, E 129, E 131 and E 133
▼M2
04.2.2		Fruit and vegetables in vinegar, oil, or brine
		Group I	Additives
		E 101	Riboflavins	quantum satis		only preserves of red fruit
	E 120	Cochineal, Carminic acid, Carmines	200	(34)	only preserves of red fruit
	E 122	Azorubine, Carmoisine	200	(34)	only preserves of red fruit
	▼M6 —————
	▼M2
	E 129	Allura Red AG	200	(34)	only preserves of red fruit
	E 131	Patent Blue V	200	(34)	only preserves of red fruit
	E 133	Brilliant Blue FCF	200	(34)	only preserves of red fruit
	E 140	Chlorophylls, Chlorophyllins	quantum satis		only preserves of red fruit
	E 141	Copper complexes of chlorophylls and chlorophyllins	quantum satis		only preserves of red fruit
	E 150a-d	Caramels	quantum satis		only preserves of red fruit
	E 160a	Carotenes	quantum satis		only preserves of red fruit
	E 160c	Paprika extract, capsanthin, capsorubin	quantum satis		only preserves of red fruit
	E 162	Beetroot Red, betanin	quantum satis		only preserves of red fruit
	E 163	Anthocyanins	quantum satis		only preserves of red fruit
	E 101	Riboflavins	quantum satis		only vegetables (excluding olives)
	E 140	Chlorophylls, Chlorophyllins	quantum satis		only vegetables (excluding olives)
	E 141	Copper complexes of chlorophylls and chlorophyllins	quantum satis		only vegetables (excluding olives)
	E 150a-d	Caramels	quantum satis		only vegetables (excluding olives)
	E 160a	Carotenes	quantum satis		only vegetables (excluding olives)
	E 162	Beetroot Red, betanin	quantum satis		only vegetables (excluding olives)
	E 163	Anthocyanins	quantum satis		only vegetables (excluding olives)
	▼M76
	E 200-213	Sorbic acid – potassium sorbate; Benzoic acid – benzoates	2 000	(1) (2)	only vegetables (excluding olives)
	E 200-202	Sorbic acid – potassium sorbate	1 000	(1) (2)	only olives and olive-based preparations
	▼M2
	E 210-213	Benzoic acid — benzoates	500	(1) (2)	only olives and olive-based preparations
	▼M76
	E 200-213	Sorbic acid – potassium sorbate; Benzoic acid – benzoates	1 000	(1) (2)	only olives and olive-based preparations
	▼M2
	E 220-228	Sulphur dioxide — sulphites	100	(3)	except olives and golden peppers in brine
	E 220-228	Sulphur dioxide — sulphites	500	(3)	only golden peppers in brine
	E 579	Ferrous gluconate	150	(56)	only olives darkened by oxidation
	E 585	Ferrous lactate	150	(56)	only olives darkened by oxidation
	E 950	Acesulfame K	200		only sweet-sour preserves of fruit and vegetables
	E 951	Aspartame	300		only sweet-sour preserves of fruit and vegetables
	E 954	Saccharin and its Na, K and Ca salts	160	(52)	only sweet-sour preserves of fruit and vegetables
	E 955	Sucralose	180		only sweet-sour preserves of fruit and vegetables
	E 959	Neohesperidine DC	100		only sweet-sour preserves of fruit and vegetables
	▼M5
	E 960	Steviol glycosides	100	(60)	only sweet-sour preserves of fruit and vegetables
	▼M2
	E 961	Neotame	10		only sweet-sour preserves of fruit and vegetables
	E 962	Salt of aspartame-acesulfame	200	(11)a (49) (50)	only sweet-sour preserves of fruit and vegetables
	▼M39
	E 969	Advantame	3		only sweet-sour preserves of fruit and vegetables
		▼M2
		(1): The additives may be added individually or in combination
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid
(3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present
(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent
▼M6
(34): Maximum individually or for the combination of E 120, E 122, E 129, E 131 and E 133
▼M2
(49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)
(50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951
(52): Maximum usable levels are expressed in free imide
(56): Expressed as Fe
▼M5
(60): Expressed as steviol equivalents
▼M2
04.2.3		Canned or bottled fruit and vegetables
		E 101	Riboflavins	quantum satis		only preserves of red fruit
		E 120	Cochineal, Carminic acid, Carmines	200	(34)	only preserves of red fruit
		E 122	Azorubine, Carmoisine	200	(34)	only preserves of red fruit
		▼M6 —————
		▼M2
		E 129	Allura Red AG	200	(34)	only preserves of red fruit
		E 131	Patent Blue V	200	(34)	only preserves of red fruit
	E 133	Brilliant Blue FCF	200	(34)	only preserves of red fruit
	E 140	Chlorophylls, Chlorophyllins	quantum satis		only preserves of red fruit
	E 141	Copper complexes of chlorophylls and chlorophyllins	quantum satis		only preserves of red fruit
	E 150a-d	Caramels	quantum satis		only preserves of red fruit
	E 160a	Carotenes	quantum satis		only preserves of red fruit
	E 160c	Paprika extract, capsanthin, capsorubin	quantum satis		only preserves of red fruit
	E 162	Beetroot Red, betanin	quantum satis		only vegetables (excluding olives)
	E 163	Anthocyanins	quantum satis		only preserves of red fruit
	E 102	Tartrazine	100		only processed mushy and garden peas (canned)
	E 133	Brilliant Blue FCF	20		only processed mushy and garden peas (canned)
	E 142	Green S	10		only processed mushy and garden peas (canned)
	E 127	Erythrosine	200		only cocktail cherries and candied cherries
	E 127	Erythrosine	150		only bigareaux cherries in syrup and in cocktails
	▼M53
	E 220-228	Sulphur dioxide — sulphites	50	(3)	only white vegetables, including pulses and processed mushrooms
	▼M2
	E 220-228	Sulphur dioxide — sulphites	250	(3)	only bottled, sliced lemon
	E 220-228	Sulphur dioxide — sulphites	100	(3)	only bottled whiteheart cherries; vacuum-packed sweetcorn
	E 260	Acetic acid	quantum satis
	▼M20
	E 261	Potassium acetates	quantum satis		Period of application: From 6 February 2013
	▼M2
	E 262	Sodium acetates	quantum satis
	E 263	Calcium acetate	quantum satis
	E 270	Lactic acid	quantum satis
	E 296	Malic acid	quantum satis
	E 300	Ascorbic acid	quantum satis
	E 301	Sodium ascorbate	quantum satis
	E 302	Calcium ascorbate	quantum satis
	E 325	Sodium lactate	quantum satis
	E 326	Potassium lactate	quantum satis
	E 327	Calcium lactate	quantum satis
	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
▼M39
E 969	Advantame	10		only fruit energy-reduced or with no added sugar
	▼M2
	(3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present
	(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent
	▼M6
	(34): Maximum individually or for the combination of E 120, E 122, E 129, E 131 and E 133
	▼M2
	(49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)
	(50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951
	(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
	▼M27
	E 100	Curcumin	50		Only seaweed based fish roe analogues
	▼M2
	E 101	Riboflavins	quantum satis		only preserves of red fruit
	▼M27
	E 101	Riboflavins	quantum satis		Only seaweed based fish roe analogues
	▼M6
	E 104	Quinoline Yellow	30	(61)	Only mostarda di frutta
	E 110	Sunset Yellow FCF/Orange Yellow S	35	(61)	Only mostarda di frutta
	▼M27
	E 120	Cochineal, Carminic acid, Carmines	100		Only seaweed based fish roe analogues
	▼M2
	E 120	Cochineal, Carminic acid, Carmines	200	(34)	only preserves of red fruit
	E 122	Azorubine, Carmoisine	200	(34)	only preserves of red fruit
	▼M6 —————
	▼M6
	E 124	Ponceau 4R, Cochineal Red A	20	(61)	Only mostarda di frutta
	▼M2
	E 129	Allura Red AG	200	(34)	only preserves of red fruit
	E 131	Patent Blue V	200	(34)	only preserves of red fruit
	E 133	Brilliant Blue FCF	200	(34)	only preserves of red fruit
	E 140	Chlorophylls, Chlorophyllins	quantum satis		only preserves of red fruit
	E 141	Copper complexes of chlorophylls and chlorophyllins	quantum satis		only preserves of red fruit
	▼M27
	E 141	Copper complexes of chlorophylls and chlorophyllins	quantum satis		Only seaweed based fish roe analogues
	E 150a	Plain caramels	quantum satis		Only seaweed based fish roe analogues
	▼M2
	E 150a-d	Caramels	quantum satis		only preserves of red fruit
	▼M27
	E 153	Vegetable carbon	quantum satis		Only seaweed based fish roe analogues
	▼M2
	E 160a	Carotenes	quantum satis		only preserves of red fruit
	▼M27
	E 160a	Carotenes	quantum satis		Only seaweed based fish roe analogues
	▼M2
	E 160c	Paprika extract, capsanthin, capsorubin	quantum satis		only preserves of red fruit
	▼M27
	E 160c	Paprika extract, capsanthin, capsorubin	quantum satis		Only seaweed based fish roe analogues
	E 160e	Beta-apo-8’-carotenal (C 30)	100		Only seaweed based fish roe analogues
	▼M2
	E 162	Beetroot Red, betanin	quantum satis		only vegetables (excluding olives)
	▼M27
	E 162	Beetroot Red, betanin	quantum satis		Only seaweed based fish roe analogues
	▼M2
	E 163	Anthocyanins	quantum satis		only preserves of red fruit
	▼M27
	E 163	Anthocyanins	quantum satis		Only seaweed based fish roe analogues
	E 171	Titanium dioxide	quantum satis		Only seaweed based fish roe analogues
	E 172	Iron oxides and hydroxides	quantum satis		Only seaweed based fish roe analogues
	▼M76
	E 200-202	Sorbic acid – potassium sorbate	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
	▼M2
	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
	▼M76
	E 200-213	Sorbic acid – potassium sorbate; Benzoic acid – benzoates	1 000	(1) (2)	only olive-based preparations
	▼M2
	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
▼M27
E 338 - 452	Phosphoric acid – phosphates – di-, tri- and polyphosphates	1 000	(1) (4)	Only seaweed based fish roe analogues
▼M2
E 338-452	Phosphoric acid — phosphates — di-, tri- and polyphosphates	4 000	(1) (4)	only glazings for vegetable products
▼M27
E 392	Extracts of rosemary	200	(46)	Only seaweed based fish roe analogues
▼M2
E 405	Propane-1, 2-diol alginate	5 000
▼M12
E 432-436	Polysorbates	500	(1)	only coconut milk Period of application: From 23 July 2012
▼M2
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
▼M27
E 954	Saccharin and its Na, K and Ca salts	50	(52)	Only seaweed based fish roe analogues
▼M2
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
▼M5
E 960	Steviol glycosides	200	(60)	only energy-reduced
▼M2
E 961	Neotame	32		only energy-reduced
E 962	Salt of aspartame-acesulfame	350	(11)a (49) (50)	only energy-reduced
▼M39
E 969	Advantame	10		only energy-reduced
	▼M2
	(1): The additives may be added individually or in combination
	(2): The maximum level is applicable to the sum and the levels are expressed as the free acid
	(3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present
	(4): The maximum level is expressed as P2O5
	(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent
	▼M6
	(34): Maximum individually or for the combination of E 120, E 122, E 129, E 131 and E 133
	▼M27
	(46): As the sum of carnosol and carnosic acid
	▼M2
	(49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)
	(50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951
(51): Maximum usable levels are expressed in free acid
(52): Maximum usable levels are expressed in free imide
▼M5
(60): Expressed as steviol equivalents
▼M6
(61): The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III
▼M2
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
	▼M76
	E 200-213	Sorbic acid – potassium sorbate; Benzoic acid – benzoates	1 000	(1) (2)	only low-sugar and similar low calorie or sugar-free products, mermeladas
	▼M2
	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
	▼M5
	E 960	Steviol glycosides	200	(60)	only energy-reduced jams jellies and marmalades
	▼M2
	E 961	Neotame	32		only energy-reduced jams jellies and marmalades
	E 961	Neotame	2		only energy-reduced jams jellies and marmalades, as flavour enhancer
	E 962	Salt of aspartame-acesulfame	1 000	(11)b (49) (50)	only energy-reduced jams jellies and marmalades
	▼M14
	E 964	Polyglycitol syrup	500 000		only energy-reduced or with no added sugar Period of application: From 29 November 2012
	▼M39
	E 969	Advantame	10		only energy-reduced jams jellies and marmalades
		▼M2
		(1): The additives may be added individually or in combination
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid
(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent
(49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)
(50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951
(51): Maximum usable levels are expressed in free acid
(52): Maximum usable levels are expressed in free imide
▼M5
(60): Expressed as steviol equivalents
▼M2
04.2.5.2		Jam, jellies and marmalades and sweetened chestnut purée as defined by Directive 2001/113/EC
		Group IV	Polyols	quantum satis		only energy-reduced or with no added sugar
		E 100	Curcumin	quantum satis		except chestnut purée
		▼M6 —————
		▼M7
		E 120	Cochineal, Carminic acid, Carmines	100	(31)	except chestnut puree Period of application: until 31 July 2014
	E 120	Cochineal, Carminic acid, Carmines	100	(31) (66)	except chestnut puree Period of application: from 1 August 2014
	▼M6 —————
	▼M2
	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
	▼M76
	E 200-213	Sorbic acid – potassium sorbate; Benzoic acid – benzoates	1 000	(1) (2)	only low-sugar and similar low calorie or sugar-free products, spreads, mermeladas
	▼M2
	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
	▼M5
	E 960	Steviol glycosides	200	(60)	only energy-reduced jams, jellies and marmalades
	▼M2
	E 961	Neotame	32		only energy-reduced jams, jellies and marmalades
	E 961	Neotame	2		only energy-reduced jams jellies and marmalades, as flavour enhancer
	E 962	Salt of aspartame-acesulfame	1 000	(11)b (49) (50)	only energy-reduced jams, jellies and marmalades
	▼M14
	E 964	Polyglycitol syrup	500 000		only energy-reduced or with no added sugar Period of application: From 29 November 2012
	▼M39
E 969	Advantame	10		only energy-reduced jams, jellies and marmalades
	▼M2
	(1): The additives may be added individually or in combination
	(2): The maximum level is applicable to the sum and the levels are expressed as the free acid
	(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
	▼M6
	(31): Maximum individually or in combination with E 120, E 142, E 160d and E 161b
	▼M2
(32): Maximum individually or in combination with E 400-404, E 406, E 407, E 410, E 412, E 415 and E 418
▼M5
(60): Expressed as steviol equivalents
▼M53
(66): Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of this Regulation, that limit shall apply from 1 February 2013
▼M2
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
	▼M6 —————
	▼M2
	E 120	Cochineal, Carminic acid, Carmines	100	(31)	except crème de pruneaux
	▼M6 —————
	▼M2
	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
	▼M76
	E 200-213	Sorbic acid – potassium sorbate; Benzoic acid – benzoates	1 000	(1) (2)	other fruit-based spreads, mermeladas
	E 200-213	Sorbic acid – potassium sorbate; Benzoic acid – benzoates	1 500	(1) (2)	only marmelada
	▼M2
	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
	▼M32
	E 950	Acesulfame K	1 000		only energy-reduced fruit or vegetable spreads and dried-fruit-based sandwich spreads, energy-reduced or with no added sugar
	▼M48
	E 951	Aspartame	1 000		only energy-reduced fruit or vegetable spreads and dried-fruit-based sandwich spreads, energy-reduced or with no added sugar
	▼M32
	E 952	Cyclamic acid and its Na and Ca salts	500	(51)	only energy-reduced fruit or vegetable spreads and 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 energy-reduced fruit or vegetable spreads and dried-fruit-based sandwich spreads, energy-reduced or with no added sugar
	E 955	Sucralose	400		only energy-reduced fruit or vegetable spreads and dried-fruit-based sandwich spreads, energy-reduced or with no added sugar
	E 959	Neohesperidine DC	50		only energy-reduced fruit or vegetable spreads and dried-fruit-based sandwich spreads, energy-reduced or with no added sugar
	E 960	Steviol glycosides	200	(60)	only energy-reduced fruit or vegetable spreads and dried-fruit-based sandwich spreads, energy-reduced or with no added sugar
	▼M48
	E 961	Neotame	32		only energy-reduced fruit or vegetable spreads and 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 energy-reduced fruit or vegetable spreads and dried-fruit-based sandwich spreads, energy-reduced or with no added sugar
	▼M14
	E 964	Polyglycitol syrup	500 000		only energy-reduced or with no added sugar Period of application: From 29 November 2012
	▼M39
	E 969	Advantame	10		only dried-fruit-based sandwich spreads, energy-reduced or with no added sugar
		▼M2
		(1): The additives may be added individually or in combination
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid
(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
▼M6
(31): Maximum individually or in combination with E 120, E 142, E 160d and E 161b
▼M2
(32): Maximum individually or in combination with E 400-404, E 406, E 407, E 410, E 412, E 415 and E 418
▼M5
(60): Expressed as steviol equivalents
▼M2
04.2.5.4		Nut butters and nut spreads
		Group I	Additives
		E 310-320	Gallates, TBHQ and BHA	200	(1) (41)	only processed nuts
		E 338-452	Phosphoric acid — phosphates — di-, tri- and polyphosphates	5 000	(1), (4)	only spreadable fats excluding butter
		E 392	Extracts of rosemary	200	(41) (46)
			(1): The additives may be added individually or in combination
			(4): The maximum level is expressed as P2O5
			(41): Expressed on fat basis
			(46): As the sum of carnosol and carnosic acid
04.2.6	Processed potato products
	Group I	Additives
	E 100	Curcumin	quantum satis		only dried potato granules and flakes
	▼M56
	E 101	Riboflavins	quantum satis		only dried potato granules and flakes
	E 160a	Carotenes	quantum satis		only dried potato granules and flakes
	▼M76
	E 200-202	Sorbic acid – potassium sorbate	2 000	(1) (2)	only potato dough and pre-fried potato slices
	▼M2
	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
	▼M5
	E 960	Steviol glycosides	270	(60)	only energy-reduced or with no added sugars
	▼M2
	E 961	Neotame	65		only energy-reduced or with no added sugar
	E 962	Salt of aspartame-acesulfame	500	(11)a (49) (50)	only energy-reduced or with no added sugar
	▼M14
	E 964	Polyglycitol syrup	200 000		only energy-reduced or with no added sugar Period of application: From 29 November 2012
	▼M39
	E 969	Advantame	20		only energy-reduced or with no added sugars
		▼M2
		(*) 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
▼M5
(60): Expressed as steviol equivalents
▼M2
05.2		Other confectionery including breath freshening microsweets
		Group I	Additives			The substances listed under numbers E 400, E 401, E 402, E 403, E 404, E 406, E 407, 407a, E 410, E 412, E 413, E 414, E 415, E 417, E 418, E 425 and E 440 may not be used in jelly mini-cups, defined, for the purpose of this Regulation, as jelly confectionery of a firm consistence, contained in semi rigid mini-cups or mini-capsules, intended to be ingested in a single bite by exerting pressure on the mini-cups or mini-capsule to project the confectionery into the mouth; E 410, E 412, E 415 E 417 may not be used to produce dehydrated foods intended to rehydrate on ingestion. E425 may not be used in jelly confectionery
		▼M7
		Group II	Colours at quantum satis	quantum satis		Period of application: until 31 July 2014
	Group II	Colours at quantum satis	quantum satis	(72)	Period of application: from 1 August 2014
	Group III	Colours with combined maximum limit	300	(25)	except candied fruit and vegetables Period of application: until 31 July 2014
	Group III	Colours with combined maximum limit	300	(25) (72)	except candied fruit and vegetables Period of application: from 1 August 2014
	Group III	Colours with combined maximum limit	200		only candied fruit and vegetables Period of application: until 31 July 2014
	Group III	Colours with combined maximum limit	200	(72)	only candied fruit and vegetables Period of application: from 1 August 2014
	▼M2
	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
	▼M6
	E 104	Quinoline Yellow	30	(61)	except candied fruit and vegetables; traditional sugar coated nut- or cocoa-based confectionery of almond shape or host shape, typically longer than 2 cm and typically consumed at celebratory occasions, i.e. weddings, communion, etc.
	E 104	Quinoline Yellow	30	(61)	only candied fruit and vegetables
	E 104	Quinoline Yellow	300	(61)	only traditional sugar coated nut- or cocoa-based confectionery of almond shape or host shape, typically longer than 2 cm and typically consumed at celebratory occasions, i.e. weddings, communion, etc.
	E 110	Sunset Yellow FCF/Orange Yellow S	35	(61)	except candied fruit and vegetables; traditional sugar coated nut- or cocoa-based confectionery of almond shape or host shape, typically longer than 2 cm and typically consumed at celebratory occasions, i.e. weddings, communion, etc.
	E 110	Sunset Yellow FCF/Orange Yellow S	10	(61)	only candied fruit and vegetables
	E 110	Sunset Yellow FCF/Orange Yellow S	50	(61)	only traditional sugar coated nut- or cocoa-based confectionery of almond shape or host shape, typically longer than 2 cm and typically consumed at celebratory occasions, i.e. weddings, communion, etc.
	E 124	Ponceau 4R, Cochineal Red A	20	(61)	except candied fruit and vegetables; traditional sugar coated nut- or cocoa-based confectionery of almond shape or host shape, typically longer than 2 cm and typically consumed at celebratory occasions, i.e. weddings, communion, etc.
	E 124	Ponceau 4R, Cochineal Red A	10	(61)	only candied fruit and vegetables
	E 124	Ponceau 4R, Cochineal Red A	50	(61)	only traditional sugar coated nut- or cocoa-based confectionery of almond shape or host shape, typically longer than 2 cm and typically consumed at celebratory occasions, i.e. weddings, communion, etc.
	▼M2
	E 160d	Lycopene	30
	▼M7
	E 173	Aluminium	quantum satis		only external coating of sugar confectionery for the decoration of cakes and pastries Period of application: until 1 February 2014
	▼M2
	E 174	Silver	quantum satis		only external coating of confectionery
	E 175	Gold	quantum satis		only external coating of confectionery
	▼M76
	E 200-219	Sorbic acid – potassium sorbate; Benzoic acid – benzoates; p-hydroxybenzoates	1 500	(1) (2) (5)	except candied, crystallized or glacé fruit and vegetables
	E 200-213	Sorbic acid – potassium sorbate; Benzoic acid – benzoates	1 000	(1) (2)	only candied, crystallized or glacé fruit and vegetables
	▼M2
	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
	▼M10
	E 445	Glycerol esters of wood rosins	320		Only for printing on personalised and/or promotional hard-coated confectionery products Period of application: From 25 June 2012
	▼M2
	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
	▼M7
	E 520-523	Aluminium sulphates	200	(1), (38)	only candied, crystillized or glacé fruit and vegetables Period of application: until 31 January 2014
	E 520-523	Aluminium sulphates	200	(1) (38)	only candied cherries Period of application: from 1 February 2014
	E 551-559	Silicon dioxide – silicates	quantum satis	(1)	surface treatment only Period of application: until 31 January 2014
	E 551-553	Silicon dioxide – silicates	quantum satis	(1)	surface treatment only Period of application: from 1 February 2014
	▼M2
	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
▼M5
E 960	Steviol glycosides	270	(60)	only cocoa or dried fruit based, energy reduced or with no added sugar
▼M2
E 961	Neotame	65		only cocoa or dried fruit-based, energy-reduced or with no added sugar
E 962	Salt of aspartame-acesulfame	500	(11)a	only cocoa or dried fruit-based, energy-reduced or with no added sugar
▼M39
E 969	Advantame	20		only cocoa or dried fruit based, energy reduced or with no added sugar
▼M14
E 964	Polyglycitol syrup	200 000		only cocoa based energy-reduced or with no added sugar Period of application: From 29 November 2012
E 964	Polyglycitol syrup	800 000		only chewy candy with no added sugar Period of application: From 29 November 2012
E 964	Polyglycitol syrup	990 000		only hard candy with no added sugar Period of application: From 29 November 2012
▼M2
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
▼M5
E 960	Steviol glycosides	330	(60)	only cocoa, milk, dried fruit or fat based sandwich spreads, energy-reduced or with no added sugar
▼M2
E 961	Neotame	32		only cocoa, milk, dried fruit or fat-based sandwich spreads, energy-reduced or with no added sugar
E 962	Salt of aspartame-acesulfame	1 000	(11)b (49) (50)	only cocoa, milk, dried fruit or fat-based sandwich spreads, energy-reduced or with no added sugar
▼M39
E 969	Advantame	10		only cocoa, milk, dried fruit or fat based sandwich spreads, energy-reduced or with no added sugar
▼M2
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
▼M39
E 969	Advantame	20		only starch based confectionary energy reduced or with no added sugar
▼M53
E 961	Neotame	3		only starch-based confectionery energy-reduced or with no added sugar, as flavour enhancer
▼M2
E 962	Salt of aspartame-acesulfame	1 000	(11)a (49) (50)	only starch-based confectionery energy-reduced or with no added sugar
▼M14
E 964	Polyglycitol syrup	600 000		only starch based confectionery energy-reduced or with no added sugar Period of application: From 29 November 2012
▼M2
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
▼M67
E 960	Steviol glycosides	350	(60)	only confectionery with no added sugars only energy-reduced hard confectionery (candies and lollies) only energy-reduced soft confectionery (chewy candies, fruit gums and foam sugar products/marshmallows) only energy-reduced liquorice only energy-reduced nougat only energy-reduced marzipan
▼M2
E 961	Neotame	32		only confectionery with no added sugar
E 962	Salt of aspartame-acesulfame	500	(11)a (49) (50)	only confectionery with no added sugar
▼M39
E 969	Advantame	10		only confectionary with no added sugar
▼M2
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
▼M67
E 960	Steviol glycosides	2 000	(60)	only breath-freshening micro-sweets, energy-reduced or with no added sugars
▼M2
E 961	Neotame	200		only breath-freshening micro-sweets, with no added sugar
E 961	Neotame	3		only breath-freshening micro-sweets and strongly flavoured throat pastilles with no added sugar, as flavour enhancer
E 962	Salt of aspartame-acesulfame	2 500	(11)a (49) (50)	only breath-freshening micro-sweets, with no added sugar
▼M39
E 969	Advantame	60		only breath-freshening micro-sweets, with no added sugar
▼M2
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
▼M67
E 960	Steviol glycosides	670	(60)	only strongly flavoured freshening throat pastilles, energy-reduced or with no added sugars
▼M2
E 961	Neotame	65		only strongly flavoured freshening throat pastilles with no added sugar
▼M39
E 969	Advantame	20		only strongly flavoured freshening throat pastilles with no added sugar
▼M2
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
	▼M6
	(25): The quantities of each of the colours E 122 and E 155 may not exceed 50 mg/kg or mg/l
	▼M2
	(38): Expressed as aluminium
	▼M5
(60): Expressed as steviol equivalents
▼M6
(61): The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III
▼M7
(72): Maximum limit for aluminium coming from all aluminium lakes 70 mg/kg. As a derogation to this rule, the maximum limit only for microsweets shall be 40 mg/kg. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013
▼M2
05.3	Chewing gum
	Group I	Additives
	▼M7
	Group II	Colours at quantum satis	quantum satis		Period of application: until 31 July 2014
	Group II	Colours at quantum satis	quantum satis	(73)	Period of application: from 1 August 2014
	Group III	Colours with combined maximum limit	300	(25)	Period of application: until 31 July 2014
	Group III	Colours with combined maximum limit	300	(25) (73)	Period of application: from 1 August 2014
	▼M2
	Group IV	Polyols	quantum satis		only with no added sugar
	▼M6
	E 104	Quinoline Yellow	30	(61)
	E 110	Sunset Yellow FCF/Orange Yellow S	10	(61)
	E 124	Ponceau 4R, Cochineal Red A	10	(61)
	▼M2
	E 160d	Lycopene	300
	▼M76
	E 200-213	Sorbic acid – potassium sorbate; Benzoic acid – benzoates	1 500	(1) (2)
	▼M2
	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
	▼M66
	E 955	Sucralose	1 200	(12)	only with added sugars or polyols, as flavour enhancer
	▼M2
	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
	▼M39
	E 969	Advantame	200		only with added sugars or polyols, as flavour enhancer
	▼M2
	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
	▼M5
	E 960	Steviol glycosides	3 300	(60)	only with no added sugar
	▼M2
	E 961	Neotame	250		only with no added sugar
E 962	Salt of aspartame-acesulfame	2 000	(11)a (49) (50)	only with no added sugar
▼M14
E 964	Polyglycitol syrup	200 000		Only with no added sugar Period of application: From 29 November 2012
▼M39
E 969	Advantame	400		only with no added sugar
▼M2
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
	▼M66
	(12): If E 950, E 951, E 955, E 957, E 959 and E 961 are used in combination in chewing gum, the maximum level for each is reduced proportionally
	▼M6
	(25): The quantities of each of the colours E 122 and E 155 may not exceed 50 mg/kg or mg/l
	▼M2
	(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
▼M5
(60): Expressed as steviol equivalents
▼M6
(61): The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III
▼M7
(73): Maximum limit for aluminium coming from all aluminium lakes 300 mg/kg For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013
▼M2
05.4	Decorations, coatings and fillings, except fruit-based fillings covered by category 4.2.4
	Group I	Additives
	▼M7
	Group II	Colours at quantum satis	quantum satis		Period of application: until 31 July 2014
	Group II	Colours at quantum satis	quantum satis	(73)	Period of application: from 1 August 2014
	Group III	Colours with combined maximum limit	500		only decorations, coatings and sauces, except fillings Period of application: until 31 July 2014
	Group III	Colours with combined maximum limit	500	(73)	only decorations, coatings and sauces, except fillings Period of application: from 1 August 2014
	Group III	Colours with combined maximum limit	300	(25)	only fillings Period of application: until 31 July 2014
	Group III	Colours with combined maximum limit	300	(25) (73)	only fillings Period of application: from 1 August 2014
	▼M2
	Group IV	Polyols	quantum satis		only decorations, coatings and fillings with not added sugar
	Group IV	Polyols	quantum satis		only sauces
	▼M6
	E 104	Quinoline Yellow	50	(61)	only decorations, coatings and sauces, except fillings
	E 104	Quinoline Yellow	50	(61)	only fillings
	E 110	Sunset Yellow FCF/Orange Yellow S	35	(61)	only decorations, coatings and sauces, except fillings
	E 110	Sunset Yellow FCF/Orange Yellow S	35	(61)	only fillings
	E 124	Ponceau 4R, Cochineal Red A	55	(61)	only decorations, coatings and sauces, except fillings
	E 124	Ponceau 4R, Cochineal Red A	55	(61)	only fillings
	▼M2
	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
	▼M76
	E 200-202	Sorbic acid – potassium sorbate	1 000	(1) (2)	only toppings (syrups for pancakes, flavoured syrups for milkshakes and ice cream; similar products)
	E 200-219	Sorbic acid – potassium sorbate; Benzoic acid – benzoates; p-hydroxybenzoates	1 500	(1) (2) (5)
	▼M2
	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
	▼M30
	E 423	Octenyl succinic acid modified gum arabic	10 000	Only icings
	▼M2
	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
	▼M7
	E 551-559	Silicon dioxide – silicates	quantum satis		surface treatment only Period of application: until 31 January 2014
	E 551-553	Silicon dioxide – silicates	quantum satis		surface treatment only Period of application: from 1 February 2014
	▼M2
	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
▼M53
E 952	Cyclamic acid and its Na and Ca salts	250	(51)	only flavoured cream spray cans energy-reduced or with no added sugar
▼M2
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
▼M53
E 961	Neotame	3		only starch-based confectionery energy-reduced or with no added sugar, as flavour enhancer
▼M2
E 962	Salt of aspartame-acesulfame	1 000	(11)a (49) (50)	only starch-based confectionery energy-reduced or with no added sugar
▼M39
E 969	Advantame	20		only starch based confectionary energy reduced or with no added sugar
▼M2
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
▼M5
E 960	Steviol glycosides	330	(60)	only confectionary with no added sugar
▼M2
E 961	Neotame	32		only confectionery with no added sugar
E 962	Salt of aspartame-acesulfame	500	(11)a (49) (50)	only confectionery with no added sugar
▼M39
E 969	Advantame	10		only confectionary with no added sugar
▼M2
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
▼M5
E 960	Steviol glycosides	270	(60)	only cocoa or dried fruit based, energy reduced or with no added sugar
▼M2
E 961	Neotame	65		only cocoa or dried fruit-based, energy-reduced or with no added sugar
E 962	Salt of aspartame-acesulfame	500	(11)a (49) (50)	only cocoa or dried fruit-based, energy-reduced or with no added sugar
▼M39
E 969	Advantame	20		only cocoa or dried fruit based, energy reduced or with no added sugar
▼M2
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
▼M39
E 969	Advantame	4		only sauces
	▼M2
	(1): The additives may be added individually or in combination
	(2): The maximum level is applicable to the sum and the levels are expressed as the free acid
	(3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present
	(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
	▼M6
	(25): The quantities of each of the colours E 122 and E 155 may not exceed 50 mg/kg or mg/l
	▼M5
(60): Expressed as steviol equivalents
▼M6
(61): The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III
▼M7
(73): Maximum limit for aluminium coming from all aluminium lakes 300 mg/kg. For the puroposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013
▼M2
06	Cereals and cereal products
06.1	Whole, broken, or flaked grain
	E 220-228	Sulphur dioxide — sulphites	30	(3)	only sago and pearl barley
	E 553b	Talc	quantum satis		only rice
	E 553b	(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
	▼M38
	E 450 (ix)	Magnesium dihydrogen diphosphate	15 000	(4)(81)	Only self raising flour
	▼M2
	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
▼M38
(81): The total amount of phosphates shall not exceed the maximum level for E 338 - 452
▼M2
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
	E 220-228	(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
	▼M5
	E 960	Steviol glycosides	330	(60)	only breakfast cereals with a fibre content of more than 15 %, and containing at least 20 % bran, energy reduced or with no added sugar
	▼M2
	E 961	Neotame	32		only breakfast cereals with a fibre content of more than 15 %, and containing at least 20 % bran, energy-reduced or with no added sugar
	E 962	Salt of aspartame-acesulfame	1 000	(11)b (49) (50)	only breakfast cereals with a fibre content of more than 15 %, and containing at least 20 % bran, energy-reduced or with no added sugar
	▼M14
	E 964	Polyglycitol syrup	200 000		only breakfast cereals or cereal-based products, energy-reduced or with no added sugar Period of application: From 29 November 2012
	▼M39
	E 969	Advantame	10		only breakfast cereals with a fibre content of more than 15 %, and containing at least 20 % bran, energy reduced or with no added sugar
		▼M2
		(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
▼M5
(60): Expressed as steviol equivalents
▼M2
06.4		Pasta
06.4.1		Fresh pasta
		E 270	Lactic acid	quantum satis
		E 300	Ascorbic acid	quantum satis
	E 301	Sodium ascorbate	quantum satis
	E 322	Lecithins	quantum satis
	E 330	Citric acid	quantum satis
	E 334	Tartaric acid (L(+)-)	quantum satis
	E 471	Mono- and diglycerides of fatty acids	quantum satis
	E 575	Glucono-delta-lactone	quantum satis
06.4.2	Dry pasta
06.4.2	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
	▼M53
	Group I	Additives			except fresh refrigerated potato gnocchi
	▼M76
	E 200 – 202	Sorbic acid – potassium sorbate	1 000	(1)
	▼M53
	E 270	Lactic acid	quantum satis		only fresh refrigerated potato gnocchi
	E 304	Fatty acid esters of ascorbic acid	quantum satis		only fresh refrigerated potato gnocchi
E 330	Citric acid	quantum satis		only fresh refrigerated potato gnocchi
E 334	Tartaric acid (L(+)-)	quantum satis		only fresh refrigerated potato gnocchi
E 471	Mono- and di-glycerides of fatty acids	quantum satis		only fresh refrigerated potato gnocchi
▼M2
06.4.5	Fillings of stuffed pasta (ravioli and similar)
	Group I	Additives
	▼M76
	E 200 – 202	Sorbic acid – potassium sorbate	1 000	(1) (2)
	▼M18
	E 392	Extracts of rosemary	250	(41) (46)	only in fillings of stuffed dry pasta Period of application: From 25 December 2012
		▼M2
		(1): The additives may be added individually or in combination
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid
▼M18
(41): Expressed on fat basis
(46): As the sum of carnosol and carnosic acid
▼M2
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)
	▼M38
	E 450 (ix)	Magnesium dihydrogen diphosphate	2 000	(4)(81)
	▼M2
	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
▼M38
(81): The total amount of phosphates shall not exceed the maximum level for E 338 - 452
▼M2
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
	▼M6
	E 104	Quinoline Yellow	50	(61)
	E 110	Sunset Yellow FCF/Orange Yellow S	35	(61)
	E 124	Ponceau 4R, Cochineal Red A	55	(61)
	▼M2
	E 160b	Annatto, Bixin, Norbixin	20		only batters for coating
	E 160d	Lycopene	30		only batters for coating
	▼M76
	E 200-202	Sorbic acid – potassium sorbate	2 000	(1) (2)
	▼M2
	E 200-203	Sorbic acid — sorbates	2 000	(1) (2)
	E 338-452	Phosphoric acid — phosphates — di-, tri- and polyphosphates	12 000	(1) (4)
	▼M38
	E 450 (ix)	Magnesium dihydrogen diphosphate	12 000	(4)(81)
	▼M2
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
	▼M6
	(61): The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III
▼M38
(81): The total amount of phosphates shall not exceed the maximum level for E 338 - 452
▼M2
06.7	Pre-cooked or processed cereals
	Group I	Additives
	Group II	Colours at quantum satis	quantum satis
	▼M76
	E 200-202	Sorbic acid – potassium sorbate	200	(1) (2)	only polenta
	E 200-202	Sorbic acid – potassium sorbate	2 000	(1) (2)	only Semmelknödelteig
	▼M2
	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
	▼M76
	E 200-202	Sorbic acid – potassium sorbate	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
	▼M64
	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; prepacked rolls, tortilla and pitta; prepacked pølsebrød, boller and dansk flutes
	E 280-283	Propionic acid — propionates	1 000	(1) (6)	only prepacked bread
	▼M2
	E 338-452	Phosphoric acid — phosphates — di-, tri- and polyphosphates	20 000	(1) (4)	only soda bread
	▼M47
	E 450	Diphosphates	12 000	(4)	only refrigerated, prepacked yeast based doughs used as basis for pizzas, quiches, tarts and similar products
	▼M38
	E 450 (ix)	Magnesium dihydrogen diphosphate	15 000	(4)(81)	Only pizza dough (frozen or chilled) and ‘tortilla’
	▼M2
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
	▼M20
	E 261	Potassium acetates	quantum satis		Period of application: From 6 February 2013
	▼M2
	E 262	Sodium acetates	quantum satis
	E 263	Calcium acetate	quantum satis
	E 270	Lactic acid	quantum satis
	E 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
	▼M20
	E 261	Potassium acetates	quantum satis		only Friss búzakenyér, fehér és félbarna kenyerek Period of application: From 6 February 2013
	▼M2
	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
	▼M7
	Group III	Colours with combined maximum limit	200	(25)	Period of application: until 31 July 2014
	Group III	Colours with combined maximum limit	200	(25) (76)	Period of application: from 1 August 2014
	▼M2
	Group IV	Polyols	quantum satis		only energy-reduced or with no added sugar
	E 160b	Annatto, Bixin, Norbixin	10
	E 160d	Lycopene	25
	▼M76
	E 200-202	Sorbic acid – potassium sorbate	2 000	(1) (2)	only with a water activity of more than 0,65
	▼M53
	E 220-228	Sulphur dioxide — sulphites	50	(3)	only dry biscuits
	▼M2
	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)
	▼M38
	E 450 (ix)	Magnesium dihydrogen diphosphate	15 000	(4)(81)
	▼M2
	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)
	▼M7
	E 541	Sodium aluminium phosphate acidic	1 000	(38)	only scones and sponge wares Period of application: until 31 January 2014
	E 541	Sodium aluminium phosphate acidic	400	(38)	only sponge cakes produced from contrasting coloured segments held together by jam or spreading jelly and encased by a flavoured sugar paste (the maximum limit applies only to the sponge part of the cake) Period of application: from 1 February 2014
	▼M2
	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
	▼M5
	E 960	Steviol glycosides	330	(60)	only essoblaten — wafer paper
	▼M2
	E 961	Neotame	60		only essoblaten — wafer paper
	E 962	Salt of aspartame-acesulfame	1 000	(11)b (49) (50)	only essoblaten — wafer paper
	▼M39
	E 969	Advantame	10		only essoblaten — wafer paper
	▼M75 —————
	▼M14
	E 964	Polyglycitol syrup	300 000		only energy-reduced or with no added sugar Period of application: From 29 November 2012
	▼M75 —————
	▼M2
	(1): The additives may be added individually or in combination
	(2): The maximum level is applicable to the sum and the levels are expressed as the free acid
	▼M53
	(3): Maximum levels are expressed as SO2 and 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
▼M2
(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
▼M6
(25): The quantities of each of the colours E 122 and E 155 may not exceed 50 mg/kg or mg/l
▼M2
(38): Expressed as aluminium
(46): As the sum of carnosol and carnosic acid
▼M5
(60): Expressed as steviol equivalents
▼M7
(76): Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013
▼M38
(81): The total amount of phosphates shall not exceed the maximum level for E 338 - 452
▼M2
08	Meat
▼M42 —————
▼M42
08.1	Fresh meat, excluding meat preparations as defined by Regulation (EC) No 853/2004
	▼M2
	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
▼M42
08.2	Meat preparations as defined by Regulation (EC) No 853/2004
	▼M42
	E 100	Curcumin	20		only merguez type products, salsicha fresca, butifarra fresca, longaniza fresca and chorizo fresco
	▼M44
	E 120	Cochineal, Carminic acid, Carmines	100	(66)	only breakfast sausages with a minimum cereal content of 6 %, 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), merguez type products,salsicha fresca, mici, butifarra fresca, longaniza fresca, chorizo fresco, cevapcici and pljeskavice
	▼M2
	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
	▼M42
	E 150a-d	Caramels	quantum satis		only breakfast sausages with a minimum cereal content of 6 %, burger meatwith 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), merguez type products, salsicha fresca, mici, butifarra fresca, longaniza frescaand chorizo fresco
	▼M42
	E 160c	Paprika extract	10		only merguez type products, salsicha fresca, butifarra fresca, longaniza fresca, chorizo fresco, bifteki, soutzoukaki and kebap
	E 162	Beetroot red	quantum satis		only merguez type products, salsicha fresca, butifarra fresca, longaniza fresca and chorizo fresco
	▼M2
	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
	▼M68
	E 249-250	Nitrites	150	(7)	only lomo de cerdo adobado, pincho moruno, careta de cerdo adobada, costilla de cerdo adobada, Kasseler, Bräte, Surfleisch, toorvorst, šašlõkk, ahjupraad, kiełbasa surowa biała, kiełbasa surowa metka, tatar wołowy (danie tatarskie) and golonka peklowana
	▼M42
	E 260	Acetic acid	quantum satis		only prepacked preparations of fresh minced meat and meat preparations to which other ingredients than additives or salt have been added
	▼M53
	E 261	Potassium acetates	quantum satis		only prepacked preparations of fresh minced meat and meat preparations to which other ingredients than additives or salt have been added
	▼M42
	E 262	Sodium acetates	quantum satis		only prepacked preparations of fresh minced meat and meat preparations to which other ingredients than additives or salt have been added
	▼M42
	E 263	Calcium acetate	quantum satis		only prepacked preparations of fresh minced meat and meat preparations to which other ingredients than additives or salt have been added
	E 270	Lactic acid	quantum satis		only prepacked preparations of fresh minced meat and meat preparations to which other ingredients than additives or salt have been added
	▼M42
	E 300	Ascorbic acid	quantum satis		only gehakt, prepacked preparations of fresh minced meat and meat preparations to which other ingredients than additives or salt have been added
	E 301	Sodium ascorbate	quantum satis		only gehakt, prepacked preparations of fresh minced meat and meat preparations to which other ingredients than additives or salt have been added
	E 302	Calcium ascorbate	quantum satis		only gehakt, prepacked preparations of fresh minced meat and meat preparations to which other ingredients than additives or salt have been added
	E 325	Sodium lactate	quantum satis		only prepacked preparations of fresh minced meat and meat preparations to which other ingredients than additives or salt have been added
	E 326	Potassium lactate	quantum satis		only prepacked preparations of fresh minced meat and meat preparations to which other ingredients than additives or salt have been added
	▼M42
	E 327	Calcium Lactate	quantum satis		only prepacked preparations of fresh minced meat and meat preparations to which other ingredients than additives or salt have been added
	▼M42
	E 330	Citric acid	quantum satis		only gehakt, prepacked preparations of fresh minced meat and meat preparations to which other ingredients than additives or salt have been added
	E 331	Sodium citrates	quantum satis		only gehakt, prepacked preparations of fresh minced meat and meat preparations to which other ingredients than additives or salt have been added
	E 332	Potassium citrates	quantum satis		only gehakt, prepacked preparations of fresh minced meat and meat preparations to which other ingredients than additives or salt have been added
	E 333	Calcium citrates	quantum satis		only gehakt, prepacked preparations of fresh minced meat and meat preparations to which other ingredients than additives or salt have been added
	▼M74
	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; Finnish grey salted Christmas ham, burger meat with a minimum vegetable and/or cereal content of 4 % mixed within the meat, Kasseler, Bräte, Surfleisch, toorvorst, šašlõkk, ahjupraad, Bílá klobása, Vinná klobása, Sváteční klobása, Syrová klobása and frozen vertical rotating meat spits made of sheep, lamb, veal and/or beef treated with liquid seasoning or from poultry meat treated with or without liquid seasoning used alone and/or combined as well as sliced and/or minced and designed to be roasted by a food business operator and then consumed by the final consumer
	▼M42
	E 401	Sodium alginate	quantum satis		only preparations in which ingredients have been injected; meat preparations composed of meat parts that have been handled differently: minced, sliced or processed and that are combined together. Except bifteki, soutzoukaki, kebap gyros and souvlaki
	E 402	Potassium alginate	quantum satis		only preparations in which ingredients have been injected; meat preparations composed of meat parts that have been handled differently: minced, sliced or processed and that are combined together. Except bifteki, soutzoukaki, kebap gyros and souvlaki
	E 403	Ammonium alginate	quantum satis		only preparations in which ingredients have been injected; meat preparations composed of meat parts that have been handled differently: minced, sliced or processed and that are combined together. Except bifteki, soutzoukaki, kebap gyros and souvlaki
	E 404	Calcium alginate	quantum satis		only preparations in which ingredients have been injected; meat preparations composed of meat parts that have been handled differently: minced, sliced or processed and that are combined together. Except bifteki, soutzoukaki, kebap, gyros and souvlaki
E 407	Carrageenan	quantum satis		only preparations in which ingredients have been injected; meat preparations composed of meat parts that have been handled differently: minced, sliced or processed and that are combined together. Except bifteki, soutzoukaki, kebap, gyros and souvlaki,
E 407a	Processed euchema seaweed	quantum satis		only preparations in which ingredients have been injected; meat preparations composed of meat parts that have been handled differently: minced, sliced or processed and that are combined together. Except bifteki, soutzoukaki, kebap, gyros and souvlaki
E 410	Locust bean gum	quantum satis		only preparations in which ingredients have been injected; meat preparations composed of meat parts that have been handled differently: minced, sliced or processed and that are combined together. Except bifteki, soutzoukaki, kebap, gyros and souvlaki
E 412	Guar gum	quantum satis		only preparations in which ingredients have been injected; meat preparations composed of meat parts that have been handled differently: minced, sliced or processed and that are combined together. Except bifteki, soutzoukaki, kebap, gyros and souvlaki
E 413	Tragacanth	quantum satis		only preparations in which ingredients have been injected; meat preparations composed of meat parts that have been handled differently: minced, sliced or processed and that are combined together. Except bifteki, soutzoukaki, kebap, gyros and souvlaki
E 415	Xanthan gum	quantum satis		only preparations in which ingredients have been injected; meat preparations composed of meat parts that have been handled differently: minced, sliced or processed and that are combined together. Except bifteki, soutzoukaki, kebap, gyros and souvlaki
E 500	Sodium carbonates	quantum satis		only poultry meat preparations, mici, bifteki, soutzoukaki, kebap, seftalia, ćevapčići and pljeskavice
▼M2
E 553b	Talc	quantum satis		only surface treatment of sausages
▼M42
E 1414	Acetylated distarch phosphate	quantum satis		only preparations in which ingredients have been injected; meat preparations composed of meat parts that have been handled differently: minced, sliced or processed and that are combined together, gyros, souvlaki, bifteki, soutzoukaki, kebap and seftalia
E 1442	Hydroxy propyl distarch phosphate	quantum satis		only preparations in which ingredients have been injected; meat preparations composed of meat parts that have been handled differently: minced, sliced or processed and that are combined together, gyros, souvlaki, bifteki, soutzoukaki, kebap and seftalia
	▼M2
	(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
	▼M53
	(7): Maximum amount that may be added during the manufacturing, expressed as NaNO2 or NaNO3
▼M53 —————
▼M53
(66): Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of this Regulation, that limit shall apply from 1 February 2013
▼M42
08.3	Meat products
08.3.1	Non-heat–treated meat products
	▼M2
	Group I	Additives
	E 100	Curcumin	20		only sausages
	E 100	Curcumin	quantum satis		only pasturmas
	E 101	Riboflavins	quantum satis		only pasturmas
	▼M6
	E 110	Sunset yellow FCF/Orange Yellow S	15		only sobrasada
	▼M7
	E 120	Cochineal, Carminic acid, Carmines	100		only sausages Period of application: until 31 July 2014
	E 120	Cochineal, Carminic acid, Carmines	100	(66)	only sausages Period of application: from 1 August 2014
	▼M2
	E 120	Cochineal, Carminic acid, Carmines	200		only chorizo sausage/salchichon
	▼M7
	E 120	Cochineal, Carminic acid, Carmines	quantum satis		only pasturmas Period of application: until 31 July 2014
	E 120	Cochineal, Carminic acid, Carmines	quantum satis	(66)	only pasturmas Period of application: from 1 August 2014
	▼M6
	E 124	Ponceau 4R, Cochineal Red A	50		only chorizo sausage/salchichon
	▼M6 —————
	▼M2
	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
	▼M76
	E 200-219	Sorbic acid – potassium sorbate; Benzoic acid – benzoates; p-hydroxybenzoates	quantum satis	(1) (2)	only surface treatment of dried meat products
	▼M2
	E 235	Natamycin	1	(8)	only surface treatment of dried cured sausages
	E 249-250	Nitrites	150	(7)
	E 251-252	Nitrates	150	(7)
	▼M53 —————
	▼M2
	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
	▼M26
	E 392	Extracts of rosemary	15	(46)	only meat with a fat content not higher than 10 %, excluding dried sausages
	E 392	Extracts of rosemary	150	(41) (46)	only meat with a fat content higher than 10 %, excluding dried sausages
	▼M2
	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
	▼M53
	(7): Maximum amount that may be added during the manufacturing, expressed as NaNO2 or NaNO3
	▼M2
	(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
▼M53
(66): Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013
▼M42
08.3.2	Heat–treated meat products
	▼M2
	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
	▼M7
	E 120	Cochineal, Carminic acid, Carmines	100		only sausages, patés and terrines Period of application: until 31 July 2014
	E 120	Cochineal, Carminic acid, Carmines	100	(66)	only sausages, patés and terrines Period of application: from 1 August 2014
	▼M2
	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
	▼M76
	E 200-202; 214-219	Sorbic acid – potassium sorbate; p-hydroxybenzoates	1 000	(1) (2)	only pâté
	E 200-202	Sorbic acid – potassium sorbate	1 000	(1) (2)	only aspic
	E 200-219	Sorbic acid – potassium sorbate, Benzoic acid – benzoates; p-hydroxybenzoates	quantum satis	(1) (2)	only surface treatment of dried meat products
	▼M2
	E 210-213	Benzoic acid — benzoates	500	(1) (2)	only aspic
	▼M23
	E 235	Natamycin	1	(8)	only surface treatment of dried cured sausages
	▼M41
	E 243	Ethyl lauroyl arginate	160		Except emulsified sausages, smoked sausages and liver paste
	▼M2
	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
	▼M53
	E 310-320	Gallates, TBHQ and BHA	200	(1) (13)	only dehydrated meat
	▼M2
	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
	▼M26
	E 392	Extracts of rosemary	15	(46)	only meat with a fat content not higher than 10 %, excluding dried sausages
	E 392	Extracts of rosemary	150	(41) (46)	only meat with a fat content higher than 10 %, excluding dried sausages
	▼M2
	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
▼M53
(7): Maximum amount that may be added during the manufacturing, expressed as NaNO2 or NaNO3
▼M23
(8): mg/dm2 surface (not present at a depth of 5 mm)
▼M2
(9): E 315 and E 316 are authorised individually or in combination, maximum limit is expressed as erythorbic acid
▼M53
(13): Maximum limit expressed on fat
▼M2
(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
▼M53
(66): Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of this Regulation, that limit shall apply from 1 February 2013
▼M42
08.3.3		Casings and coatings and decorations for meat
		▼M2
		Group I	Additives
		Group II	Colours at quantum satis	quantum satis		except edible external coating of pasturmas
		▼M7
		Group III	Colours with combined maximum limit	500		only decorations and coatings except edible external coating of pasturmas Period of application: until 31 July 2014
		Group III	Colours with combined maximum limit	500	(78)	only decorations and coatings except edible external coating of pasturmas Period of application: from 1 August 2014
		Group III	Colours with combined maximum limit	quantum satis		only edible casings Period of application: Until 31 July 2014
		Group III	Colours with combined maximum limit	quantum satis	(78)	only edible casings Period of application: From 1 August 2014
		▼M2
		E 100	Curcumin	quantum satis		only edible external coating of pasturmas
		E 101	Riboflavins	quantum satis		only edible external coating of pasturmas
	▼M7
	E 120	Cochineal, Carminic acid, Carmines	quantum satis		only edible external coating of pasturmas Period of application: until 31 July 2014
	E 120	Cochineal, Carminic acid, Carmines	quantum satis	(78)	only edible external coating of pasturmas Period of application: from 1 August 2014
	▼M2
	E 160b	Annatto, Bixin, Norbixin	20
	▼M6
	E 104	Quinoline Yellow	50	(61)	only decorations and coatings except edible external coating of pasturmas
	E 110	Sunset Yellow FCF/Orange Yellow S	35	(61)	only decorations and coatings except edible external coating of pasturmas
	E 124	Ponceau 4R, Cochineal Red A	55	(61)	only decorations and coatings except edible external coating of pasturmas
	▼M2
	E 160d	Lycopene	500		only decorations and coatings except edible external coating of pasturmas
	▼M6
	E 104	Quinoline Yellow	10	(62)	only edible casings
	▼M2
	E 160d	Lycopene	30		only edible casings
	▼M76
	E 200-202	Sorbic acid – potassium sorbate	quantum satis		only collagen-based casings with water activity greater than 0,6
E 200-202; 214-219	Sorbic acid – potassium sorbate; p-hydroxybenzoates	1 000	(1) (2)	only jelly coatings of meat products (cooked, cured or dried)
▼M2
E 338-452	Phosphoric acid — phosphates — di-, tri- and polyphosphates	4 000	(1) (4)	only glazings for meat
▼M53
E 339	Sodium phosphates	12 600	(4) (89)	only in natural casings for sausages
	▼M2
	(1): The additives may be added individually or in combination
	(2): The maximum level is applicable to the sum and the levels are expressed as the free acid
	▼M34
	(4): The maximum level is expressed as P2O5
	▼M6
	(61): The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III
(62): The total quantity of E 104 and the colours in Group III shall not exceed the maximum listed for Group III
▼M53
(78): Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 10 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of this Regulation, that limit shall apply from 1 February 2013
(89): Carry-over in the final product shall not exceed 250 mg/kg
▼M42
08.3.4	Traditionally cured meat products with specific provisions concerning nitrites and nitrates
08.3.4.1	Traditional immersion cured products (Meat products cured by immersion in a curing solution containing nitrites and/or nitrates, salt and other components)
	▼M2
	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
		▼M53
		(7): Maximum added amount, expressed as NaNO2 or NaNO3
		(39): Maximum residual amount, residue level at the end of the production process, expressed as NaNO2 or NaNO3
▼M2
(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
▼M42
08.3.4.2		Traditional dry cured products. (Dry curing process involves dry application of curing mixture containing nitrites and/or nitrates, salt and other components to the surface of the meat followed by a period of stabilisation/maturation)
	▼M2
	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
	▼M53
	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 months; jamón curado, paleta curada, lomo embuchado and cecina and similar products: Dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days
	▼M2
	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
▼M53
(39): Maximum residual amount, residue level at the end of the production process, expressed as NaNO2 or NaNO3
▼M2
(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
▼M42
08.3.4.3		Other traditionally cured products. (Immersion and dry cured processes used in combination or where nitrite and/or nitrate is included in a compound product or where the curing solution is injected into the product prior to cooking)
		▼M2
		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
		▼M53
		(7): Maximum added amount, expressed as NaNO2 or NaNO3
		(39): Maximum residual amount, residue level at the end of the production process, expressed as NaNO2 or NaNO3
▼M2
(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
	▼M53
	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 per kg
	E 220-228	Sulphur dioxide — sulphites	200	(3) (10)	only crustaceans of the Penaeidae, Solenoceridae and Aristaeidae family between 80 and 120 units per kg
	E 220-228	Sulphur dioxide — sulphites	300	(3) (10)	only crustaceans of the Penaeidae, Solenoceridae and Aristaeidae family over 120 units per kg
	▼M2
	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
	▼M53
	E 586	4-Hexylresorcinol	2	(90)	Only fresh, frozen or deep-frozen crustaceans
		▼M2
		(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
▼M53
(90): As a residue in the meat
▼M2
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
	▼M44
	Group III	Colours with combined maximum limit	500	(84)	only surimi and similar products and salmon substitutes
	▼M23
	E 100	Curcumin	100	(35)	only fish paste and crustacean paste
	▼M2
	E 101	Riboflavins	quantum satis		only fish paste and crustacean paste
	E 102	Tartrazine	100	(35)	only fish paste and crustacean paste
	▼M6 —————
	▼M6
	E 110	Sunset Yellow FCF/Orange Yellow S	200	(63)	only in salmon substitutes based on Theragra chalcogramma and Pollachius virens
	▼M44
	E 120	Cochineal, Carminic acid, Carmines	100	(35) (85)	only fish paste and crustacean paste
	▼M2
	E 122	Azorubine, Carmoisine	100	(35)	only fish paste and crustacean paste
	▼M6 —————
	▼M6
	E 124	Ponceau 4R, Cochineal Red A	200	(63)	only in salmon substitutes based on Theragra chalcogramma and Pollachius virens
	▼M2
	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
	▼M35
	E 151	Brilliant Black PN	100	(35)	only fish paste and crustacean paste
	▼M2
	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
	▼M6 —————
	▼M2
	E 120	Cochineal, Carminic acid, Carmines	250	(36)	only precooked crustacean
	E 122	Azorubine, Carmoisine	250	(36)	only precooked crustacean
	▼M6 —————
	▼M2
	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
	▼M35
	E 151	Brilliant Black PN	250	(36)	only precooked crustacean
	▼M2
	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
▼M23
E 100	Curcumin	100	(37)	only smoked fish
▼M2
E 101	Riboflavins	quantum satis		only smoked fish
E 102	Tartrazine	100	(37)	only smoked fish
▼M6 —————
▼M2
E 120	Cochineal, Carminic acid, Carmines	100	(37)	only smoked fish
▼M6 —————
▼M2
E 141	Copper complexes of chlorophylls and chlorophyllins	quantum satis		only smoked fish
▼M35
E 151	Brilliant Black PN	100	(37)	only smoked fish
▼M2
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
▼M53
E 171	Titanium dioxide	quantum satis		Only smoked fish
E 172	Iron oxides and hydroxides	quantum satis		Only smoked fish
▼M2
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
▼M76
E 200-202	Sorbic acid – potassium sorbate	1 000	(1) (2)	aspic
E 200-213	Sorbic acid – potassium sorbate; Benzoic acid – benzoates	200	(1) (2)	only salted, dried fish
E 200-213	Sorbic acid – potassium sorbate; 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 – potassium sorbate; Benzoic acid – benzoates	6 000	(1) (2)	only cooked Crangon crangon and Crangon vulgaris
▼M2
E 210-213	Benzoic acid — benzoates	1 000	(1) (2)	only cooked crustaceans and molluscs
▼M51
E 210-213	Benzoic acid — benzoates	1 500	(1) (2)	only cooked shrimps in brine
▼M2
E 220-228	Sulphur dioxide — sulphites	50	(3) (10)	only cooked crustaceans and cephalopods
▼M53
E 220-228	Sulphur dioxide — sulphites	135	(3) (10)	only cooked crustaceans of the Penaeidae, Solenoceridae and Aristaeidae family up to 80 units per kg
E 220-228	Sulphur dioxide — sulphites	180	(3) (10)	only cooked crustaceans of the Penaeidae, Solenoceridae and Aristaeidae family between 80 and 120 units per kg
▼M2
E 220-228	Sulphur dioxide — sulphites	200	(3)	only dried salted fish of the ‘Gadidae’ species
▼M53
E 220-228	Sulphur dioxide — sulphites	270	(3) (10)	only cooked crustaceans of the Penaeidae, Solenoceridae and Aristaeidae family over 120 units per kg
▼M2
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
▼M26
E 392	Extracts of rosemary	15	(46)	only fish and fishery products including molluscs and crustaceans with a fat content not higher than 10 %
E 392	Extracts of rosemary	150	(41) (46)	only fish and fishery products including molluscs and crustaceans with a fat content higher than 10 %
▼M33
E 450	Diphosphates	5 000	(4), (79)	only salted fish of the Gadidae family that have been pre-salted by injecting and/or brine salting with an at least 18 % salt solution and often followed by dry salting Period of application: from 31 December 2013
E 451	Triphosphates	5 000	(4), (79)	only salted fish of the Gadidae family that have been pre-salted by injecting and/or brine salting with an at least 18 % salt solution and often followed by dry salting Period of application: from 31 December 2013
E 452	Polyphosphates	5 000	(4), (79)	only salted fish of the Gadidae family that have been pre-salted by injecting and/or brine salting with an at least 18 % salt solution and often followed by dry salting Period of application: from 31 December 2013
▼M2
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
▼M5
E 960	Steviol glycosides	200	(60)	only sweet-sour preserves and semi preserves of fish and marinades of fish, crustaceans and molluscs
▼M2
E 961	Neotame	10		only sweet-sour preserves and semi-preserves of fish and marinades of fish, crustaceans and molluscs
E 962	Salt of aspartame-acesulfame	200	(11)a	only sweet-sour preserves and semi-preserves of fish and marinades of fish, crustaceans and molluscs
▼M39
E 969	Advantame	3		only sweet-sour preserves and semi preserves of fish and marinades of fish, crustaceans and molluscs
▼M2
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
	▼M33
	(4): The maximum level is expressed as P2O5
	▼M2
	(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
	▼M23
	(35): Maximum individually or for the combination of E 100, E 102, E 120, E 122, E 142, E 151, E 160e, E 161b
	(36): Maximum individually or for the combination of E 100, E 102, E 120, E 122, E 129, E 142, E 151, E 160e, E 161b
	(37): Maximum individually or for the combination of E 100, E 102, E 120, E 151, E 160e
	▼M2
	(41): Expressed on fat basis
	(46): As the sum of carnosol and carnosic acid
	▼M5
(60): Expressed as steviol equivalents
▼M6
(63): The total quantity of E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III
▼M33
(79): The maximum level applies to the sum of E 450, E 451 and E 452 used individually or in a combination
▼M44
(84): Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 4 mg/kg. As a derogation to this rule, the maximum limit only for salmon substitutes shall be 5,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013
(85): Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 2 mg/kg only in fish paste. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013
▼M2
09.3	Fish roe
	Group I	Additives			only processed fish roe
	Group II	Colours at quantum satis	quantum satis		except Sturgeons’ eggs (Caviar)
	▼M44
	Group III	Colours with combined maximum limit	300	(86)	except Sturgeons' eggs (Caviar)
	▼M6
	E 104	Quinoline Yellow	200	(61)	except Sturgeons’ eggs (Caviar)
	E 110	Sunset Yellow FCF/Orange Yellow S	200	(61)	except Sturgeons’ eggs (Caviar)
	▼M7
	E 123	Amaranth	30		except Sturgeons' eggs (Caviar) Period of application: until 31 July 2014
	E 123	Amaranth	30	(68)	except Sturgeons' eggs (Caviar) Period of application: from 1 August 2014
	▼M6
	E 124	Ponceau 4R, Cochineal Red A	200	(61)	except Sturgeons’ eggs (Caviar)
	▼M2
	E 160d	Lycopene	30		except Sturgeons’ eggs (Caviar)
	▼M76
	E 200-213	Sorbic acid – potassium sorbate; Benzoic acid – benzoates	2 000	(1) (2)	only semi-preserved fish products including fish roe products
	▼M2
	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
▼M6
(61): The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III
▼M53
(68): Maximum limit for aluminium coming from aluminium lakes of E 123 amaranth 10 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of this Regulation, that limit shall apply from 1 February 2013
▼M44
(86): Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 3 mg/kg. As a derogation to this rule, the maximum limit only for pasteurised products shall be 50 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013
▼M2
10		Eggs and egg products
10.1		Unprocessed eggs
		▼M7
		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. Period of application: until 31 July 2014
		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. (77) Period of application: from 1 August 2014
▼M7
		(77): Maximum limit for aluminium coming from all aluminium lakes ‘quantum satis’. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013
▼M2
10.2		Processed eggs and egg products
	▼M7
	The Food colours listed in part B 1 of this Annex may be used for the decorative colouring of egg shells Period of application: until 31 July 2014
	The Food colours listed in part B 1 of this Annex may be used for the decorative colouring of egg shells (77) Period of application: from 1 August 2014
	▼M2
	Group I	Additives
	▼M53 —————
	▼M76
	E 200-202	Sorbic acid – potassium sorbate	1 000	(1) (2)	only dehydrated and concentrated frozen and deep-frozen egg products
	E 200-213	Sorbic acid – potassium sorbate; Benzoic acid – benzoates	5 000	(1) (2)	only liquid egg (white, yolk or whole egg)
	▼M2
	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
	▼M7
	E 520-523	Aluminium sulphates	30	(1) (38)	only egg white Period of application: until 31 January 2014
	E 520	Aluminium sulphate	25	(38)	Liquid egg white for egg foams only Period of application: from 1 February 2014
	▼M13
	E 553b	Talc	5 400		only on the surface of unpeeled coloured boiled eggs Period of application: From 13 August 2012
	E 903	Carnauba wax	3 600		only on the surface of unpeeled coloured boiled eggs Period of application: From 13 August 2012
	E 904	Shellac	quantum satis		only on the surface of unpeeled boiled eggs Period of application: From 13 August 2012
	▼M53
E 1505	Triethyl citrate	quantum satis		only dried egg white
	▼M2
	(1): The additives may be added individually or in combination
	(2): The maximum level is applicable to the sum and the levels are expressed as the free acid
	(4): The maximum level is expressed as P2O5
	(38): Expressed as aluminium
	(46): As the sum of carnosol and carnosic acid
▼M7
(77): Maximum limit for aluminium coming from all aluminium lakes ‘quantum satis’. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013
▼M2
11	Sugars, syrups, honey and table-top sweeteners
11.1	Sugars and syrups as defined by Directive 2001/111/EC
	E 220-228	Sulphur dioxide — sulphites	10	(3)	only sugars, except glucose syrup
	E 220-228	Sulphur dioxide — sulphites	20	(3)	only glucose syrup, whether or not dehydrated
	E 338-452	Phosphoric acid — phosphates — di-, tri- and polyphosphates	10 000	(4)	only dried powdered foods
	▼M7
	E 551-559	Silicon dioxide – silicates	quantum satis	(1)	only foods in tablet and coated tablet form Period of application: until 31 January 2014
	E 551-553	Silicon dioxide – silicates	quantum satis	(1)	only foods in tablet and coated tablet form Period of application: from 1 February 2014
	E 551-559	Silicon dioxide – silicates	10 000	(1)	only dried powdered foods Period of application: until 31 January 2014
	E 551-553	Silicon dioxide – silicates	10 000	(1)	only dried powdered foods Period of application: from 1 February 2014
		▼M2
		(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
	E 220-228	(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
	▼M5
	E 960	Steviol glycosides	QS	(60)
	▼M2
	E 961	Neotame	quantum satis
	E 962	Salt of aspartame-acesulfame	quantum satis
	▼M76
	E 200-219	Sorbic acid – potassium sorbate; Benzoic acid – benzoates; p-hydroxybenzoates	500	(1) (2)	only if the water content higher than 75 %
	▼M2
	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
	▼M35
	E 460 (i)	Microcrystalline Cellulose, Cellulose gel	quantum satis
	▼M2
	E 463	Hydroxypropyl cellulose	quantum satis
	E 464	Hydroxypropyl methyl cellulose	quantum satis
	E 465	Ethyl methyl cellulose	quantum satis
	▼M35
	E 466	Sodium carboxy methyl cellulose, Cellulose gum	quantum satis
	▼M2
E 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
▼M39
E 969	Advantame	quantum satis
	▼M2
	(1): The additives may be added individually or in combination
	(2): The maximum level is applicable to the sum and the levels are expressed as the free acid
▼M5
(60): Expressed as steviol equivalents
▼M2
11.4.2	Table-top sweeteners in powder form
	Group IV	Polyols	quantum satis
	E 950	Acesulfame K	quantum satis
	E 951	Aspartame	quantum satis
	E 952	Cyclamic acid and its Na and Ca salts	quantum satis
	E 954	Saccharin and its Na, K and Ca salts	quantum satis
	E 955	Sucralose	quantum satis
	E 957	Thaumatin	quantum satis
	E 959	Neohesperidine DC	quantum satis
	▼M5
	E 960	Steviol glycosides	QS	(60)
	▼M2
	E 961	Neotame	quantum satis
	E 962	Salt of aspartame-acesulfame	quantum satis
	E 327	Calcium lactate	quantum satis
	E 330	Citric acid	quantum satis
	E 331	Sodium citrates	quantum satis
	E 336	Potassium tartrates	quantum satis
	E 341	Calcium phosphates	quantum satis
	E 407	Carrageenan	quantum satis
	E 410	Locust bean gum	quantum satis
	E 412	Guar gum	quantum satis
	E 413	Tragacanth	quantum satis
	E 414	Gum arabic (acacia gum)	quantum satis
	E 415	Xanthan gum	quantum satis
	E 418	Gellan gum	quantum satis
	E 440	Pectins	quantum satis
	E 460	Cellulose	quantum satis
	E 461	Methyl cellulose	quantum satis
	E 463	Hydroxypropyl cellulose	quantum satis
	E 464	Hydroxypropyl methyl cellulose	quantum satis
	E 465	Ethyl methyl cellulose	quantum satis
	▼M35
	E 466	Sodium carboxy methyl cellulose, Cellulose gum	quantum satis
	▼M2
	E 468	Cross-linked sodium carboxy methyl cellulose	50 000
	E 500	Sodium carbonates	quantum satis
	E 501	Potassium carbonates	quantum satis
	▼M7
	E 551-559	Silicon dioxide – silicates	10 000	(1)	Period of application: until 31 January 2014
	E 551-553	Silicon dioxide – silicates	10 000	(1)	Period of application: from 1 February 2014
	▼M2
	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
▼M39
E 969	Advantame	quantum satis'
▼M2
E 1200	Polydextrose	quantum satis
E 1521	Polyethylene glycol	quantum satis
	(1): The additives may be added individually or in combination
	▼M5
(60): Expressed as steviol equivalents
▼M2
11.4.3	Table-top sweeteners in tablets
	Group IV	Polyols	quantum satis
	E 950	Acesulfame K	quantum satis
	E 951	Aspartame	quantum satis
	E 952	Cyclamic acid and its Na and Ca salts	quantum satis
	E 954	Saccharin and its Na, K and Ca salts	quantum satis
	E 955	Sucralose	quantum satis
	E 957	Thaumatin	quantum satis
	E 959	Neohesperidine DC	quantum satis
	▼M5
	E 960	Steviol glycosides	QS	(60)
	▼M2
	E 961	Neotame	quantum satis
	E 962	Salt of aspartame-acesulfame	quantum satis
	E 296	Malic acid	quantum satis
	E 330	Citric acid	quantum satis
	E 331	Sodium citrates	quantum satis
	E 334	Tartaric acid (L(+)-)	quantum satis
	E 336	Potassium tartrates	quantum satis
	E 414	Gum arabic (acacia gum)	quantum satis
	E 440	Pectins	quantum satis
	E 460	Cellulose	quantum satis
	▼M35
	E 460 (i)	Microcrystalline Cellulose, Cellulose gel	quantum satis
	▼M2
	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
	▼M35
	E 466	Sodium carboxy methyl cellulose, Cellulose gum	quantum satis
	▼M2
	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
	▼M7
	E 551-559	Silicon dioxide – silicates	quantum satis		Period of application: until 31 January 2014
	E 551-553	Silicon dioxide – silicates	quantum satis		Period of application: from 1 February 2014
	▼M2
	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
▼M54
E 641	L-leucine	50 000
▼M39
E 969	Advantame	quantum satis
▼M2
E 1200	Polydextrose	quantum satis
E 1201	Polyvinylpyrrolidone	quantum satis
E 1202	Polyvinylpolypyrrolidone	quantum satis
E 1521	Polyethylene glycol	quantum satis
E 1521	▼M5
(60): Expressed as steviol equivalents
▼M2
12	Salts, spices, soups, sauces, salads and protein products
12.1	Salt and salt substitutes
12.1.1	Salt
	E 170	Calcium carbonate	quantum satis
	E 338-452	Phosphoric acid — phosphates — di-, tri- and polyphosphates	10 000	(1) (4)
	E 535-538	Ferrocyanides	20	(1) (57)
	E 500	Sodium carbonates	quantum satis
	E 504	Magnesium carbonates	quantum satis
	E 511	Magnesium chloride	quantum satis		only sea-salt
	E 530	Magnesium oxide	quantum satis
	▼M57
	E 534	Iron tartrate	110	(92)
	▼M7
	E 551-559	Silicon dioxide – silicates	10 000		Period of application: until 31 January 2014
	E 551-553	Silicon dioxide – silicates	10 000		Period of application: from 1 February 2014
	E 554	Sodium aluminium silicate	20 mg/kg carry over in cheese	(38)	Only for salt intended for surface treatment of ripened cheese, food category 01.7.2 Period of application: from 1 February 2014
		▼M2
		(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
▼M7
(38): Expressed as aluminium
▼M57
(92): Expressed on dry matter
▼M2
12.1.2		Salt substitutes
		Group I	Additives
	E 338-452	Phosphoric acid — phosphates — di-, tri- and polyphosphates	10 000	(1) (4)
	▼M57
	E 534	Iron tartrate	110	(92)
	▼M2
	E 535-538	Ferrocyanides	20	(1) (57)
	▼M7
	E 551-559	Silicon dioxide – silicates	20 000		Period of application: until 31 January 2014
	E 551-553	Silicon dioxide – silicates	20 000		Period of application: from 1 February 2014
	▼M2
	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
▼M57
(92): Expressed on dry matter
▼M2
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
	E 470a	(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
	▼M7
	Group II	Colours at quantum satis	quantum satis		only seasonings, for example curry powder, tandoori Period of application: until 31 July 2014
	Group II	Colours at quantum satis	quantum satis	(70)	only seasonings, for example curry powder, tandoori Period of application: from 1 August 2014
	Group III	Colours with combined maximum limit	500		only seasonings, for example curry powder, tandoori Period of application: until 31 July 2014
	Group III	Colours with combined maximum limit	500	(70)	only seasonings, for example curry powder, tandoori Period of application: from 1 August 2014
	▼M6
	E 104	Quinoline Yellow	10	(62)	only seasonings, for example curry powder, tandoori
	▼M2
	E 160d	Lycopene	50
	▼M76
	E 200-213	Sorbic acid – potassium sorbate; Benzoic acid – benzoates	1 000	(1) (2)
	▼M2
	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)
	▼M7
	E 551-559	Silicon dioxide – silicates	30 000	(1)	only seasoning Period of application: until 31 January 2014
	E 551-553	Silicon dioxide – silicates	30 000	(1)	only seasoning Period of application: from 1 February 2014
	▼M2
	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
▼M6
(62): The total quantity of E 104 and the colours in Group III shall not exceed the maximum listed for Group III
▼M7
(70): Maximum limit for aluminium coming from all aluminium lakes 120 mg/kg. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013
▼M60
12.3		Vinegars and diluted acetic acid (diluted with water to 4-30 % by volume)
		▼M2
		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		E 220-228	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
	▼M6
	E 104	Quinoline Yellow	10	(61)
	E 110	Sunset Yellow FCF/Orange Yellow S	50	(61)
	E 124	Ponceau 4R, Cochineal Red A	35	(61)
	▼M76
	E 200-213	Sorbic acid – potassium sorbate; Benzoic acid – benzoates	1 000	(1) (2)
	▼M2
	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
	▼M62
	E 960	Steviol glycosides	120	(60)
	▼M2
	E 961	Neotame	12
	E 962	Salt of aspartame-acesulfame	350	(11)b (49) (50)
	▼M39
	E 969	Advantame	4
		▼M2
		(1): The additives may be added individually or in combination
		(2): The maximum level is applicable to the sum and the levels are expressed as the free acid
		(3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present
		(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent
(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
▼M62
(60): Expressed as steviol equivalents
▼M6
(61): The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III
▼M2
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
		▼M76
	E 200-213	Sorbic acid – potassium sorbate; Benzoic acid – benzoates	500	(1) (2)	only liquid soups and broths (excluding canned)
	▼M2
	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
	▼M5
	E 960	Steviol glycosides	40	(60)	only energy-reduced soups
	▼M2
	E 961	Neotame	5		only energy-reduced soups
	E 962	Salt of aspartame-acesulfame	110	(11)b (49) (50)	only energy-reduced soups
	▼M39
	E 969	Advantame	2		only energy-reduced soups
		▼M2
		(1): The additives may be added individually or in combination
		(2): The maximum level is applicable to the sum and the levels are expressed as the free acid
		(4): The maximum level is expressed as P2O5
		(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent
(49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)
(50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951
(52): Maximum usable levels are expressed in free imide
(13): Maximum limit expressed on fat
(46): As the sum of carnosol and carnosic acid
▼M5
(60): Expressed as steviol equivalents
▼M2
12.6		Sauces
		Group I	Additives
		Group II	Colours at quantum satis	quantum satis		excluding tomato-based sauces
		▼M7
		Group III	Colours with combined maximum limit	500		including pickles, relishes, chutney and picalilli; excluding tomato-based sauces Period of application: until 31 July 2014
	Group III	Colours with combined maximum limit	500	(65)	including pickles, relishes, chutney and picalilli; excluding tomato-based sauces Period of application: from 1 August 2014
	▼M2
	Group IV	Polyols	quantum satis
	▼M6
	E 104	Quinoline Yellow	20	(64)	including pickles, relishes, chutney and piccalilli; excluding tomato-based sauces
	E 110	Sunset Yellow FCF/Orange Yellow S	30	(64)	only in pickles and piccalilli
	▼M2
	E 160d	Lycopene	50		excluding tomato-based sauces
	▼M76
	E 200-202	Sorbic acid – potassium sorbate	1 000	(1) (2)	only emulsified sauces with a fat content of 60 % or more
	E 200-202	Sorbic acid – potassium sorbate	2 000	(1) (2)	only emulsified sauces with a fat content of less than 60 %
	E 200-213	Sorbic acid – potassium sorbate; 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 – potassium sorbate; Benzoic acid – benzoates	2 000	(1) (2)	only emulsified sauces with a fat content of less than 60 %
	▼M2
	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
	▼M30
	E 423	Octenyl succinic acid modified gum arabic	10 000
	▼M2
	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)
	▼M79
	E 476	Polyglycerol polyricinoleate	4 000		only emulsified sauces
	▼M2
	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
	▼M78
	E 957	Thaumatin	5		only as flavour enhancer
	▼M2
	E 959	Neohesperidine DC	50
	▼M5
	E 960	Steviol glycosides	120	(60)	except soy-bean sauce (fermented and non-fermented)
	E 960	Steviol glycosides	175	(60)	only soy-bean sauce (fermented and non-fermented)
	▼M2
	E 961	Neotame	12
	E 961	Neotame	2		only as flavour enhancer
E 962	Salt of aspartame-acesulfame	350	(11)b (49) (50)
▼M39
E 969	Advantame	4
	▼M2
	(1): The additives may be added individually or in combination
	(2): The maximum level is applicable to the sum and the levels are expressed as the free acid
	(4): The maximum level is expressed as P2O5
	(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
	▼M5
	(60): Expressed as steviol equivalents
▼M6
(64): The total quantity of E 104 and E 110 and the colours in Group III shall not exceed the maximum listed for Group III
▼M7
(65): Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 10 mg/kg. No other aluminium lakes may be used. For the puroposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013
▼M2
12.7	Salads and savoury-based sandwich spreads
	Group I	Additives
	Group II	Colours at quantum satis	quantum satis
	▼M76
	E 200-213	Sorbic acid – potassium sorbate; Benzoic acid – benzoates	1 500	(1) (2)
	▼M2
	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
	▼M39
	E 969	Advantame	4		only Feinkostsalat
		▼M2
		(1): The additives may be added individually or in combination
		(2): The maximum level is applicable to the sum and the levels are expressed as the free acid
(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
	▼M6
	E 104	Quinoline Yellow	10	(61)	only meat and fish analogues based on vegetable proteins
	E 110	Sunset Yellow FCF/Orange Yellow S	20	(61)	only meat and fish analogues based on vegetable proteins
	E 124	Ponceau 4R, Cochineal Red A	10	(61)	only meat and fish analogues based on vegetable proteins
	▼M2
	E 160d	Lycopene	30		only meat and fish analogues based on vegetable proteins
	▼M76
	E 200-202	Sorbic acid – potassium sorbate	2 000	(1) (2)	only analogues of meat, fish, crustaceans and cephalopods and cheese based on protein
	▼M2
	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
▼M6
(61): The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III
▼M2
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
	▼M20
	E 261	Potassium acetates	quantum satis		only processed cereal-based foods and baby foods, only for pH adjustment Period of application: From 6 February 2013
	▼M2
	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
	▼M23
	E 331	Sodium citrates	2 000	(43)
	E 332	Potassium citrates	quantum satis	(43)
	E 338	Phosphoric acid		(1) (4) (44)
	▼M2
	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
▼M23
(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 and 1999/21/EC
(44): In conformity with the limits set in Directives 2006/141/EC, 2006/125/EC and 1999/21/EC
▼M2
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
	▼M35
	E 466	Sodium carboxy methyl cellulose, Cellulose gum	10 000		From birth onwards in products for the dietary management of metabolic disorders
	▼M2
	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
		▼M23
	The additives of categories 13.1.2 and 13.1.3 are applicable, except for E 270, E 333, E 341
	▼M2
	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
	▼M35
	E 466	Sodium carboxy methyl cellulose, Cellulose gum	10 000		From birth onwards in products for the dietary management of metabolic disorders
	▼M2
	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
	▼M50
	Group III	Colours with combined maximum limit	50	(88)
	▼M2
	Group IV	Polyols	quantum satis
	▼M6
	E 104	Quinoline Yellow	10	(61)
	E 110	Sunset Yellow FCF/Orange Yellow S	10	(61)
	E 124	Ponceau 4R, Cochineal Red A	10	(61)
	▼M2
	E 160d	Lycopene	30
	▼M76
	E 200-213	Sorbic acid – potassium sorbate; Benzoic acid – benzoates	1 500	(1) (2)
	▼M2
	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
	▼M5
	E 960	Steviol glycosides	330	(60)
	▼M2
	E 961	Neotame	32
	E 962	Salt of aspartame-acesulfame	450	(11)a (49) (50)
	▼M39
	E 960	Advantame	10
		▼M2
		(1): The additives may be added individually or in combination
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid
(4): The maximum level is expressed as P2O5
(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent
(49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)
(50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951
(51): Maximum usable levels are expressed in free acid
(52): Maximum usable levels are expressed in free imide
▼M5
(60): Expressed as steviol equivalents
▼M6
(61): The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III
▼M50
(88): Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 3 mg/kg only in liquid heat-treated products. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013
▼M2
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
		▼M6
		E 104	Quinoline Yellow	10	(61)
		E 110	Sunset Yellow FCF/Orange Yellow S	10	(61)
		E 124	Ponceau 4R, Cochineal Red A	10	(61)
	▼M2
	E 160d	Lycopene	30
	▼M76
	E 200-213	Sorbic acid – potassium sorbate; Benzoic acid – benzoates	1 500	(1) (2)
	▼M2
	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
	▼M5
	E 960	Steviol glycosides	270	(60)
	▼M2
	E 961	Neotame	26
	E 962	Salt of aspartame-acesulfame	450	(11)a (49) (50)
	▼M39
	E 960	Advantame	8
		▼M2
		(1): The additives may be added individually or in combination
		(2): The maximum level is applicable to the sum and the levels are expressed as the free acid
(4): The maximum level is expressed as P2O5
(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent
(49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)
(50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951
(51): Maximum usable levels are expressed in free acid
(52): Maximum usable levels are expressed in free imide
▼M5
(60): Expressed as steviol equivalents
▼M6
(61): The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III
▼M2
13.4		Foods suitable for people intolerant to gluten as defined by Regulation (EC) No 41/2009
		Products in this category can also use additives that are allowed in the corresponding food counterparts categories
		Group I	Additives			including dry pasta
		Group II	Colours at quantum satis	quantum satis
		Group IV	Polyols	quantum satis
		E 338-452	Phosphoric acid — phosphates — di-, tri- and polyphosphates	5 000	(1) (4)
		In addition, all additives in the gluten containing counterparts are authorised
		(1): The additives may be added individually or in combination
		(4): The maximum level is expressed as P2O5
14	Beverages
14.1	Non-alcoholic beverages
14.1.1	Water, including natural mineral water as defined in Directive 2009/54/EC and spring water and all other bottled or packed waters
	E 338-452	Phosphoric acid — phosphates — di-, tri- and polyphosphates	500	(1) (4)	only prepared table waters
		(1): The additives may be added individually or in combination
		(4): The maximum level is expressed as P2O5
		(48): Mineral salts added to prepared table waters for standardisation are not classified as additives
14.1.2	Fruit juices as defined by Directive 2001/112/EC and vegetable juices
	Group I	Additives			only vegetable juices
	E 170	Calcium carbonate	quantum satis		only grape juice
	▼M76
	E 200-202	Sorbic acid – potassium sorbate	500	(1) (2)	only Sød … saft and sødet … saft
	E 200-213	Sorbic acid – potassium sorbate; Benzoic acid – benzoates	2 000	(1) (2)	only grape juice, unfermented, for sacramental use
	▼M2
	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
	▼M76
	E 200-202	Sorbic acid – potassium sorbate	250	(1) (2)	only traditional Swedish fruit syrups, maximum applies if E 210 – 213, benzoic acid – benzoates, have also been used
	E 200-202	Sorbic acid – potassium sorbate	300	(1) (2)	only traditional Swedish and Finnish fruit syrups
	▼M2
	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
	▼M35
	E 466	Sodium carboxy methyl cellulose, Cellulose gum	quantum satis		only traditional Swedish and Finnish fruit syrups from citrus
	▼M2
	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
	▼M5
	E 960	Steviol glycosides	100	(60)	only energy-reduced or with no added sugar
	▼M2
	E 961	Neotame	20		only energy-reduced or with no added sugar
	E 962	Salt of aspartame-acesulfame	350	(11)a (49) (50)	only energy-reduced or with no added sugar
	▼M39
E 969	Advantame	6		only energy-reduced or with no added sugar
	▼M2
	(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent
	(49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)
	(50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951
	(51): Maximum usable levels are expressed in free acid
	(52): Maximum usable levels are expressed in free imide
▼M5
(60): Expressed as steviol equivalents
▼M2
14.1.4	Flavoured drinks
	▼M58
	Group I	Additives			E 420, E 421, E 953, E 965, E 966 and E 967 may not be used E 968 may not be used except where specifically provided for in this food category
	▼M7
	Group II	Colours at quantum satis	quantum satis		excluding chocolate milk and malt products Period of application: until 31 July 2014
	Group II	Colours at quantum satis	quantum satis	(74)	excluding chocolate milk and malt products Period of application: from 1 August 2014
	Group III	Colours with combined maximum limit	100	(25)	excluding chocolate milk and malt products Period of application: until 31 July 2014
	Group III	Colours with combined maximum limit	100	(25) (74)	excluding chocolate milk and malt products Period of application: from 1 August 2014
	▼M6
	E 104	Quinoline Yellow	10	(61)	excluding chocolate milk and malt products
	E 110	Sunset Yellow FCF/Orange Yellow S	20	(61)	excluding chocolate milk and malt products
	E 124	Ponceau 4R, Cochineal Red A	10	(61)	excluding chocolate milk and malt products
	▼M2
	E 160d	Lycopene	12		excluding dilutable drinks
	▼M76
	E 200-202	Sorbic acid – potassium sorbate	250	(1) (2)	maximum applies if E 210 – 213, benzoic acid – benzoates, have also been used
	E 200-202	Sorbic acid – potassium sorbate	300	(1) (2)	excluding dairy-based drinks
	▼M2
	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
	▼M30
	E 423	Octenyl succinic acid modified gum arabic	1 000	only in energy drinks and in drinks containing fruit juice
	▼M2
	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
	▼M5
	E 960	Steviol glycosides	80	(60)	only energy reduced or with no added sugar
	▼M2
	E 961	Neotame	20		only energy-reduced or with no added sugar
	E 961	Neotame	2		only energy-reduced or with no added sugar, as flavour enhancer
	E 962	Salt of aspartame-acesulfame	350	(11)a (49) (50)	only energy-reduced or with no added sugar
	▼M58
	E 968	Erythritol	16 000		only energy-reduced or with no added sugars, as flavour enhancer only
	▼M39
	E 969	Advantame	6		only energy reduced or with no added sugar
	▼M2
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
	▼M6
	(25): The quantities of each of the colours E 122 and E 155 may not exceed 50 mg/kg or mg/l
	▼M2
	(45): Calculated as anhydrous extract
	▼M5
(60): Expressed as steviol equivalents
▼M6
(61): The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III
▼M7
(74): Maximum limit for aluminium coming from all aluminium lakes 15 mg/kg. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013
▼M2
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
	▼M76
	E 200-213	Sorbic acid – potassium sorbate; Benzoic acid – benzoates	600	(1) (2)	only liquid tea concentrates and liquid fruit and herbal infusion concentrates
	▼M2
	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
	▼M63
	E 960	Steviol glycosides	30	(60) (93)	only coffee, tea and herbal infusion beverages, energy-reduced or with no added sugars
	E 960	Steviol glycosides	30	(60) (93)	only flavoured instant coffee and instant cappuccino products, energy-reduced or with no added sugars
	E 960	Steviol glycosides	20	(60) (93)	only malt-based and chocolate/cappuccino flavoured drinks, energy-reduced or with no added sugars
		▼M2
		(1): The additives may be added individually or in combination
		(2): The maximum level is applicable to the sum and the levels are expressed as the free acid
		(3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present
		(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
▼M63
(60): Expressed as steviol equivalents
(93): Maximum level applies to the ready-to-drink products (e.g. canned) and their mixes and concentrates after preparation and ready for consumption
▼M2
14.2		Alcoholic beverages, including alcohol-free and low-alcohol counterparts
14.2.1		Beer and malt beverages
		▼M40
	E 150a,b,d	Plain caramel, Caustic sulphite caramel and Sulphite ammonia caramel	quantum satis
	E 150c	Ammonia caramel	6 000
	E 150c	Ammonia caramel	9 500		only ‘Bière de table/Tafelbier/Table beer’ (original wort content less than 6 %); Brown ale, porter, stout and old ale
	▼M2
	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
	▼M76
	E 200-202	Sorbic acid – potassium sorbate	200	(1) (2)	only beer in kegs containing more than 0,5 % added fermentable sugar and/or fruit juices or concentrates
	▼M2
	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
	▼M5
	E 960	Steviol glycosides	70	(60)	only alcohol-free beer or with an alcohol content not exceeding 1,2 % vol.; ‘Bière de table/Tafelbier/Table beer’ (original wort content less than 6 %) except for ‘Obergäriges Einfachbier’; beers with a minimum acidity of 30 milli-equivalents expressed as NaOH; Brown beers of the ‘oud bruin’ type
	▼M2
	E 961	Neotame	20		only alcohol-free beer or with an alcohol content not exceeding 1,2 % vol; ‘Bière de table/Tafelbier/Table beer’ (original wort content less than 6 %) except for ‘Obergäriges Einfachbier’; Beers with a minimum acidity of 30 milli-equivalents expressed as NaOH; Brown beers of the ‘oud bruin’ type
	E 962	Salt of aspartame-acesulfame	350	(11)a (49) (50)	only alcohol-free beer or with an alcohol content not exceeding 1,2 % vol; ‘Bière de table/Tafelbier/Table beer’ (original wort content less than 6 %) except for ‘Obergäriges Einfachbier’; Beers with a minimum acidity of 30 milli-equivalents expressed as NaOH; Brown beers of the ‘oud bruin’ type
	▼M39
	E 969	Advantame	6		only alcohol-free beer or with an alcohol content not exceeding 1,2 % vol; ‘Bière de table/Tafelbier/Table beer’ (original wort content less than 6 %) except for ‘Obergäriges Einfachbier’; Beers with a minimum acidity of 30 milli-equivalents expressed as NaOH; Brown beers of the ‘oud bruin’ type
	▼M2
	E 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
	▼M39
	E 969	Advantame	0,5		only energy-reduced beer
	▼M9
E 1105	Lysozyme	quantum satis		only in beers that will not receive either pasteurisation or sterile filtration Period of application: From 25 June 2012
▼M8
E 1200	Polydextrose	quantum satis		Only energy-reduced and low-alcohol beers Period of application: From 25 June 2012
	▼M2
	(1): The additives may be added individually or in combination
	(2): The maximum level is applicable to the sum and the levels are expressed as the free acid
	(3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present
	(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent
	(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
▼M5
(60): Expressed as steviol equivalents
▼M2
14.2.2	Wine and other products defined by Regulation (EC) No 1234/2007, and alcohol-free counterparts
	The use of additives is authorised in accordance with Council Regulation (EC) No 1234/2007, Council Decision 2006/232/EC and Commission Regulation (EC) No 606/2009 and their implementing measures
	▼M76
	E 200-202	Sorbic acid – potassium sorbate	200	(1) (2)	only alcohol-free
	▼M11
	E 210-213	Benzoic acid — benzoates	200	(1) (2)	only alcohol-free Period of application: From 19 July 2012
	▼M2
	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
	▼M6
	E 104	Quinoline Yellow	25	(64)	excluding cidre bouché
	E 110	Sunset Yellow FCF/Orange Yellow S	10	(64)	excluding cidre bouché
	▼M2
	E 150a-d	Caramels	quantum satis		only cidre bouché
	▼M76
	E 200-202	Sorbic acid – potassium sorbate	200	(1) (2)
	▼M2
	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)
	▼M39
	E 969	Advantame	6
	▼M2
	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
▼M6
(64): The total quantity of E 104, E 110 and the colours in Group III shall not exceed the maximum listed for Group III
▼M2
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
		▼M24
		Group II	Colours at quantum satis	quantum satis		Excluding wino owocowe markowe
		Group III	Colours with combined maximum limit	200		Excluding wino owocowe markowe
		▼M6
	E 104	Quinoline Yellow	20	(61)
	E 110	Sunset Yellow FCF/Orange Yellow S	10	(61)
	E 124	Ponceau 4R, Cochineal Red A	1	(61)
	▼M24
	E 160d	Lycopene	10		Excluding wino owocowe markowe
	▼M76
	E 200-202	Sorbic acid – potassium sorbate	200	(1) (2)
	▼M2
	E 220-228	Sulphur dioxide — sulphites	200	(3)
	E 220-228	Sulphur dioxide — sulphites	260	(3)	only made wine
	▼M24
	E 242	Dimethyl dicarbonate	250	(24)	Only fruit wine, alcohol reduced wine and wino owocowe markowe, wino owocowe wzmocnione, wino owocowe aromatyzowane, wino z soku winogronowego and aromatyzowane wino z soku winogronowego
	▼M2
	E 338-452	Phosphoric acid — phosphates — di-, tri- and polyphosphates	1 000	(1) (4)
	▼M24
	E 353	Metatartaric acid	100		only made wine and wino z soku winogronowego and aromatyzowane wino z soku winogronowego
▼M2
E 473-474	Sucrose esters of fatty acids — sucroglycerides	5 000
▼M24
E 1105	Lysozyme	quantum satis		only wino z soku winogronowego and aromatyzowane wino z soku winogronowego
	▼M2
	(1): The additives may be added individually or in combination
	(2): The maximum level is applicable to the sum and the levels are expressed as the free acid
	(3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present
	(4): The maximum level is expressed as P2O5
	(24): Ingoing amount, residues not detectable
▼M6
(61): The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III
▼M2
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
	▼M76
	E 200-202	Sorbic acid – potassium sorbate	200	(1) (2)
	▼M2
	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
	▼M23
	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, Geist (with the name of the fruit or the raw material used), London Gin, Sambuca, Maraschino, Marrasquino or Maraskino and Mistrà
	▼M44
	Group III	Colours with combined maximum limit	200	(87)	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, Geist (with the name of the fruit or the raw material used), London Gin, Sambuca, Maraschino, Marrasquino or Maraskino and Mistrà
	▼M23
	E 104	Quinoline Yellow	180	(61)	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, Geist (with the name of the fruit or the raw material used), London Gin, Sambuca, Maraschino, Marrasquino or Maraskino and Mistrà
	E 110	Sunset Yellow FCF/Orange Yellow S	100	(61)	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, Geist (with the name of the fruit or the raw material used), London Gin, Sambuca, Maraschino, Marrasquino or Maraskino and Mistrà
	▼M23
	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, Geist (with the name of the fruit or the raw material used), London Gin, Sambuca, Maraschino, Marrasquino or Maraskino and Mistrà
	▼M23
	E 124	Ponceau 4R, Cochineal Red A	170	(61)	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, Geist (with the name of the fruit or the raw material used), London Gin, Sambuca, Maraschino, Marrasquino or Maraskino and Mistrà
	▼M23
	E 150a-d	Caramels	quantum satis		except: fruit spirits, spirits (preceded by the name of the fruit) obtained by maceration and distillation Geist (with the name of the fruit or the raw material used), London Gin, Sambuca, Maraschino, Marrasquino or Maraskino and Mistrà. Whisky, whiskey can only contain E 150a
	▼M2
	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
	▼M23
	(61): The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III
▼M44
(87): Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013
▼M2
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
	▼M53 —————
	▼M2
	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
	▼M6
	E 104	Quinoline Yellow	50	(26) (27)	only americano, bitter vino
	▼M53 —————
	▼M6
	E 110	Sunset Yellow FCF/Orange Yellow S	50	(27)	only bitter vino
	▼M44
	E 120	Cochineal, Carminic acid, Carmines	100	(26) (27) (87)	only americano, bitter vino
	▼M2
	E 122	Azorubine, Carmoisine	100	(26) (27)	only americano, bitter vino
	E 123	Amaranth	100	(26) (27)	only americano, bitter vino
	▼M6
	E 124	Ponceau 4R, Cochineal Red A	50	(26) (27)	only americano, bitter vino
	▼M53 —————
	▼M2
	E 129	Allura Red AG	100	(27)	only bitter vino
	E 123	Amaranth	30		only aperitif wines
	▼M23 —————
	▼M53 —————
	▼M53
	E 163	Anthocyanins	quantum satis		only americano
	▼M76
	E 200-202	Sorbic acid – potassium sorbate	200	(1) (2)
	▼M36
	E 220-228	Sulphur dioxide — sulphites	200	(3)
	▼M2
	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
▼M36
(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
▼M2
(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
▼M6
(61): The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III
▼M44
(87): Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013
▼M2
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
		▼M53 —————
		▼M2
		E 100	Curcumin	100	(28)	only bitter soda
		E 101	Riboflavins	100	(28)	only bitter soda
		E 102	Tartrazine	100	(28)	only bitter soda
		▼M53
		E 104	Quinoline Yellow	50	(61)	only bitter soda
	E 110	Sunset Yellow FCF/Orange Yellow S	50	(61)	only bitter soda
	▼M44
	E 120	Cochineal, Carminic acid, Carmines	100	(28) (87)	only bitter soda
	▼M2
	E 122	Azorubine, Carmoisine	100	(28)	only bitter soda
	E 123	Amaranth	100	(28)	only bitter soda
	▼M53
	E 124	Ponceau 4R, Cochineal Red A	50	(61)	only bitter soda
	▼M2
	E 129	Allura Red AG	100	(28)	only bitter soda
	▼M53
	E 150a-d	Caramels	quantum satis		except sangria, clarea, zurra
	▼M53 —————
	▼M76
	E 200-202	Sorbic acid – potassium sorbate	200	(1) (2)
	▼M36
	E 220-228	Sulphur dioxide — sulphites	200	(3)
	▼M2
	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
	▼M36
	(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
	▼M2
	(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
▼M6
(61): The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III
▼M44
(87): Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013
▼M2
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
	▼M44
	Group III	Colours with combined maximum limit	200	(87)
	▼M6
	E 104	Quinoline Yellow	50	(61)
	E 110	Sunset Yellow FCF/Orange Yellow S	50	(61)
	E 124	Ponceau 4R, Cochineal Red A	50	(61)
	▼M2
	E 160d	Lycopene	10
	▼M76
	E 200-202	Sorbic acid – potassium sorbate	200	(1) (2)
	▼M36
	E 220-228	Sulphur dioxide — sulphites	200	(3)
	▼M2
	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
▼M36
(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
▼M2
(4): The maximum level is expressed as P2O5
(24): Ingoing amount, residues not detectable
▼M6
(61): The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III
▼M44
(87): Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013
▼M2
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
		▼M44
		Group III	Colours with combined maximum limit	200	(87)	only alcoholic drinks with less than 15 % of alcohol and nalewka na winie owocowym, aromatyzowana nalewka na winie owocowym, nalewka na winie z soku winogronowego, aromatyzowana nalewka na winie z soku winogronowego, napój winny owocowy lub miodowy, aromatyzowany napój winny owocowy lub miodowy, wino owocowe niskoalkoholowe and aromatyzowane wino owocowe niskoalkoholowe
		▼M6
	E 104	Quinoline Yellow	180	(61)	only alcoholic drinks with less than 15 % of alcohol
	E 110	Sunset Yellow FCF/Orange Yellow S	100	(61)	only alcoholic drinks with less than 15 % of alcohol
	▼M24
	E 123	Amaranth	30		only alcoholic drinks with less than 15 % of alcohol and nalewka na winie owocowym, aromatyzowana nalewka na winie owocowym, nalewka na winie z soku winogronowego, aromatyzowana nalewka na winie z soku winogronowego, napój winny owocowy lub miodowy, aromatyzowany napój winny owocowy lub miodowy, wino owocowe niskoalkoholowe and aromatyzowane wino owocowe niskoalkoholowe
	▼M6
	E 124	Ponceau 4R, Cochineal Red A	170	(61)	only alcoholic drinks with less than 15 % of alcohol
	▼M2
	E 160b	Annatto, Bixin, Norbixin	10		only alcoholic drinks with less than 15 % of alcohol
	E 160d	Lycopene	30
	▼M76
	E 200-202	Sorbic acid – potassium sorbate	200	(1) (2)	only alcoholic drinks with less than 15 % of alcohol and nalewka na winie owocowym, aromatyzowana nalewka na winie owocowym, nalewka na winie z soku winogronowego, aromatyzowana nalewka na winie z soku winogronowego, napój winny owocowy lub miodowy, aromatyzowany napój winny owocowy lub miodowy, wino owocowe niskoalkoholowe and aromatyzowane wino owocowe niskoalkoholowe
	▼M2
	E 210-213	Benzoic acid — benzoates	200	(1) (2)	only alcoholic drinks with less than 15 % of alcohol
	▼M24
	E 220-228	Sulphur dioxide — sulphites	200	(3)	only nalewka na winie owocowym, aromatyzowana nalewka na winie owocowym, nalewka na winie z soku winogronowego, aromatyzowana nalewka na winie z soku winogronowego, napój winny owocowy lub miodowy, aromatyzowany napój winny owocowy lub miodowy, wino owocowe niskoalkoholowe and aromatyzowane wino owocowe niskoalkoholowe
	▼M17
	E 220-228	Sulphur dioxide — sulphites	20	(3)	only in fermented grape must-based drinks Period of application: From 25 December 2012.
	▼M19
	E 242	Dimethyl dicarbonate	250	(24)	Period of application: From 28 December 2012
	▼M2
	E 338-452	Phosphoric acid — phosphates — di-, tri- and polyphosphates	1 000	(1) (4)
	▼M24
	E 353	Metatartaric acid	100		only nalewka na winie z soku winogronowego and aromatyzowana nalewka na winie z soku winogronowego
	▼M17
	E 405	Propane-1, 2-diol alginate	100		only in fermented grape must-based drinks Period of application: From 25 December 2012
	▼M2
	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
	▼M28
	E 499	Stigmasterol-rich plant sterols	80	(80)	Only to water based ready-to-freeze alcoholic cocktails
	E 499	Stigmasterol-rich plant sterols	800	(80)	Only to cream based ready-to-freeze alcoholic cocktails
	▼M2
	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
	▼M5
	E 960	Steviol glycosides	150	(60)
	▼M2
E 961	Neotame	20
E 962	Salt of aspartame-acesulfame	350	(11)a (49) (50)
▼M39
E 969	Advantame	6
▼M24
E 1105	Lysozyme	quantum satis		only nalewka na winie owocowym, aromatyzowana nalewka na winie owocowym, nalewka na winie z soku winogronowego, aromatyzowana nalewka na winie z soku winogronowego, napój winny owocowy lub miodowy, aromatyzowany napój winny owocowy lub miodowy, wino owocowe niskoalkoholowe and aromatyzowane wino owocowe niskoalkoholowe
	▼M2
	(1): The additives may be added individually or in combination
	(2): The maximum level is applicable to the sum and the levels are expressed as the free acid
	▼M17
	(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
	▼M2
	(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
	▼M5
(60): Expressed as steviol equivalents
▼M6
(61): The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III
▼M28
(80): The labelling requirements set out by Commission Regulation (EC) No 608/2004 (OJ L 97, 1.4.2004, p. 44) shall not apply.
▼M44
(87): Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013
▼M2
15	Ready-to-eat savouries and snacks
15.1	Potato-, cereal-, flour- or starch-based snacks
	Group I	Additives
	▼M7
	Group II	Colours at quantum satis	quantum satis		Period of application: until 31 July 2014
	Group II	Colours at quantum satis	quantum satis	(71)	Period of application: from 1 August 2014
	Group III	Colours with combined maximum limit	100		excluding extruded or expanded savoury snack products Period of application: until 31 July 2014
	Group III	Colours with combined maximum limit	100	(71)	excluding extruded or expanded savoury snack products Period of application: from 1 August 2014
	Group III	Colours with combined maximum limit	200		only extruded or expanded savoury snack products Period of application: until 31 July 2014
	Group III	Colours with combined maximum limit	200	(71)	only extruded or expanded savoury snack products Period of application: from 1 August 2014
	▼M2
	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
	▼M76
	E 200-202; 214-219	Sorbic acid – potassium sorbate; p-hydroxybenzoates	1 000	(1) (2) (5)
	▼M2
	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
	▼M78
	E 957	Thaumatin	5		only as flavour enhancer
	▼M2
	E 959	Neohesperidine DC	50
	▼M5
	E 960	Steviol glycosides	20	(60)
	▼M2
	E 961	Neotame	18
	E 961	Neotame	2		as flavour enhancer only
	E 962	Salt of aspartame-acesulfame	500	(11)b (49) (50)
	▼M39
	E 969	Advantame	5
		▼M2
		(1): The additives may be added individually or in combination
		(2): The maximum level is applicable to the sum and the levels are expressed as the free acid
		(3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present
(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
▼M5
(60): Expressed as stevioles equivalents
▼M7
(71): Maximum limit for aluminium coming from all aluminium lakes 30 mg/kg. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013
▼M2
15.2		Processed nuts
		Group I	Additives
		Group II	Colours at quantum satis	quantum satis
		Group III	Colours with combined maximum limit	100		only savoury-coated nuts
		E 160b	Annatto, Bixin, Norbixin	10		only savoury-coated nuts
		E 160d	Lycopene	30
		▼M76
		E 200-202; 214-219	Sorbic acid – potassium sorbate; p-hydroxybenzoates	1 000	(1) (2) (5)	only coated nuts
		▼M2
	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
	▼M5
	E 960	Steviol glycosides	20	(60)
	▼M2
	E 961	Neotame	18
	E 961	Neotame	2		as flavour enhancer only
	E 962	Salt of aspartame-acesulfame	500	(11)b (49) (50)
	▼M39
	E 969	Advantame	5
		▼M2
		(1): The additives may be added individually or in combination
		(2): The maximum level is applicable to the sum and the levels are expressed as the free acid
		(3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present
		(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
▼M5
(60): Expressed as steviol equivalents
▼M2
16		Desserts excluding products covered in categories 1, 3 and 4
		Group I	Additives
		▼M7
		Group II	Colours at quantum satis	quantum satis		Period of application: until 31 July 2014
		Group II	Colours at quantum satis	quantum satis	(74)	Period of application: from 1 August 2014
	Group III	Colours with combined maximum limit	150		Period of application: until 31 July 2014
	Group III	Colours with combined maximum limit	150	(74)	Period of application: from 1 August 2014
	▼M2
	Group IV	Polyols	quantum satis		only energy-reduced or with no added sugar
	▼M6
	E 104	Quinoline Yellow	10	(61)
	E 110	Sunset Yellow FCF/Orange Yellow S	5	(61)
	E 124	Ponceau 4R, Cochineal Red A	10	(61)
	▼M2
	E 160b	Annatto, Bixin, Norbixin	10
	E 160d	Lycopene	30
	▼M76
	E 200-202	Sorbic acid – potassium sorbate	1 000	(1) (2)	only frugtgrød, rote Grütze and pasha
	E 200-202	Sorbic acid – potassium sorbate	2 000	(1) (2)	only ostkaka
	E 200-213	Sorbic acid – potassium sorbate; Benzoic acid – benzoates	300	(1) (2)	only non-heat-treated dairy-based desserts
	▼M2
	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
	▼M5
	E 960	Steviol glycosides	100	(60)	only energy-reduced or with no added sugar
	▼M2
	E 961	Neotame	32		only energy-reduced or with no added sugar
	E 962	Salt of aspartame-acesulfame	350	(11)a (49) (50)	only energy-reduced or with no added sugar
	▼M14
	E 964	Polyglycitol syrup	300 000		only energy-reduced or with no added sugar Period of application: From 29 November 2012
	▼M39
	E 969	Advantame	10		only energy-reduced or with no added sugar
		▼M2
		(1): The additives may be added individually or in combination
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid
(4): The maximum level is expressed as P2O5
(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
▼M5
(60): Expressed as steviol equivalents
▼M6
(61): The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III
▼M7
(74): Maximum limit for aluminium coming from all aluminium lakes 15 mg/kg. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013
▼M2
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
		▼M7
		Group II	Colours at quantum satis	quantum satis		Period of application: until 31 July 2014
		Group II	Colours at quantum satis	quantum satis	(69)	Period of application: from 1 August 2014
		Group III	Colours with combined maximum limit	300		Period of application: until 31 July 2014
		Group III	Colours with combined maximum limit	300	(69)	Period of application: from 1 August 2014
		▼M2
		Group IV	Polyols	quantum satis
	▼M6
	E 104	Quinoline Yellow	35	(61)
	E 110	Sunset Yellow FCF/Orange Yellow S	10	(61)
	E 124	Ponceau 4R, Cochineal Red A	35	(61)
	▼M2
	E 160d	Lycopene	30
	▼M76
	E 200-213	Sorbic acid – potassium sorbate; Benzoic acid – benzoates	1 000	(1) (2)	only when supplied in dried form and containing preparations of vitamin A and of combinations of vitamin A and D
	▼M2
	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)
	▼M23
	E 551-559	Silicon dioxide — silicates	quantum satis		Period of application: until 31 January 2014
	E 551-553	Silicon dioxide — silicates	quantum satis		Period of application: From 1 February 2014
	▼M53
	E 900	Dimethyl polysiloxane	10	(91)	only food supplements in effervescent tablet form
	▼M2
	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
	▼M5
	E 960	Steviol glycosides	670	(60)
	▼M2
	E 961	Neotame	60
	E 961	Neotame	2		only as flavour enhancer
	E 962	Salt of aspartame-acesulfame	500	(11)a (49) (50)
	▼M39
	E 969	Advantame	20
	▼M2
	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
	▼M29
	E 1206	Neutral methacrylate copolymer	200 000
	E 1207	Anionic methacrylate copolymer	100 000
	▼M37
E 1208	Polyvinylpyrrolidone-vinyl acetate copolymer.	100 000
▼M43
E 1209	Polyvinyl alcohol-polyethylene glycol-graft-co-polymer	100 000
▼M2
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
	▼M5
	(60): Expressed as steviol equivalents
	▼M6
	(61): The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III
▼M7
(69): Maximum limit for aluminium coming from all aluminium lakes 150 mg/kg. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013
▼M53
(91): Maximum level applies to the dissolved food supplement ready for consumption when diluted with 200 ml of water
▼M2
17.2	Food supplements supplied in a liquid form
	Group I	Additives
	Group II	Colours at quantum satis	quantum satis
	Group III	Colours with combined maximum limit	100
	▼M6
	E 104	Quinoline Yellow	10	(61)
	E 110	Sunset Yellow FCF/Orange Yellow S	10	(61)
	E 124	Ponceau 4R, Cochineal Red A	10	(61)
	▼M2
	E 160d	Lycopene	30
	▼M76
	E 200-213	Sorbic acid – potassium sorbate; Benzoic acid – benzoates	2 000	(1) (2)
	▼M2
	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
	▼M23
	E 551-559	Silicon dioxide — silicates	quantum satis		Period of application: until 31 January 2014
	E 551-553	Silicon dioxide — silicates	quantum satis		Period of application: From 1 February 2014
	▼M2
	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
	▼M5
	E 960	Steviol glycosides	200	(60)
	▼M2
	E 961	Neotame	20
	E 961	Neotame	2		only as flavour enhancer
	E 962	Salt of aspartame-acesulfame	350	(11)a (49) (50)
	▼M39
	E 969	Advantame	6
		▼M2
(1): The additives may be added individually or in combination
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid
(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
▼M5
(60): Expressed as steviol equivalents
▼M6
(61): The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III
▼M2
17.3		Food supplements supplied in a syrup-type or chewable form
		Group I	Additives
		▼M7
		Group II	Colours at quantum satis	quantum satis		Period of application: until 31 July 2014
		Group II	Colours at quantum satis	quantum satis	(69)	Period of application: from 1 August 2014
		▼M2
		Group IV	Polyols	quantum satis
		▼M7
		Group III	Colours with combined maximum limit	300		only solid food supplements Period of application: until 31 July 2014
	Group III	Colours with combined maximum limit	300	(69)	only solid food supplements Period of application: from 1 August 2014
	▼M2
	Group III	Colours with combined maximum limit	100		only liquid food supplements
	▼M6
	E 104	Quinoline Yellow	10	(61)
	E 110	Sunset Yellow FCF/Orange Yellow S	10	(61)
	E 124	Ponceau 4R, Cochineal Red A	10	(61)
	▼M2
	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
	▼M23
	E 551-559	Silicon dioxide — silicates	quantum satis		Period of application: until 31 January 2014
	E 551-553	Silicon dioxide — silicates	quantum satis		Period of application: From 1 February 2014
	▼M2
	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
	▼M5
	E 960	Steviol glycosides	1 800	(60)
	▼M2
	E 961	Neotame	185
	E 961	Neotame	2		only food supplements based on vitamin and/or mineral elements, as flavour enhancer
	E 962	Salt of aspartame-acesulfame	2 000	(11)a (49) (50)
	▼M39
E 969	Advantame	55
	▼M2
	(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
	▼M5
	(60): Expressed as steviol equivalents
▼M6
(61): The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III
▼M7
(69): Maximum limit for aluminium coming from all aluminium lakes 150 mg/kg. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013
▼M2
18	Processed foods not covered by categories 1 to 17, excluding foods for infants and young children
18	Group I	Additives

Union list of food additives including carriers approved for use in food additives, food enzymes, food flavourings, nutrients and their conditions of use

Carriers in food additives

E number of the carrier	Name of the carrier	Maximum level	Food additives to which the carrier may be added
E 1520	Propane-1, 2-diol (propylene glycol)	1 000 mg/kg in final food (as carry-over) (1)	Colours, emulsifiers and antioxidants
E 422	Glycerol	quantum satis	All food additives
E 420	Sorbitol
E 421	Mannitol
E 953	Isomalt
E 965	Maltitol
E 966	Lactitol
E 967	Xylitol
E 968	Erythritol
E 400 – E 404	Alginic acid – alginates (Table 7 of Part 6)
E 405	Propane-1, 2-diol alginate
E 406	Agar
E 407	Carrageenan
E 410	Locust bean gum
E 412	Guar gum
E 413	Tragacanth
E 414	Gum arabic (acacia gum)
E 415	Xanthan gum
E 440	Pectins
E 432 – E 436	Polysorbates (Table 4 of Part 6)	quantum satis	Antifoaming agents
E 442	Ammoniumphosphatides	quantum satis	Antioxidants
E 460	Cellulose	quantum satis	All food additives
E 461	Methyl cellulose
E 462	Ethyl cellulose
E 463	Hydroxypropyl cellulose
E 464	Hydroxypropyl methyl cellulose
E 465	Ethyl methyl cellulose
▼M35
E 466	Sodium carboxy methyl cellulose, Cellulose gum
▼M4
E 322	Lecithins	quantum satis	Colours and fat-soluble antioxidants
E 432 – E 436	Polysorbates (Table 4 of Part 6)
E 470b	Magnesium salts of fatty acids
E 471	Mono- and diglycerides of fatty acids
E 472a	Acetic acid esters of mono- and diglycerides of fatty acids
E 472c	Citric acid esters of mono- and diglycerides of fatty acids
E 472e	Mono and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids
E 473	Sucrose esters of fatty acids
E 475	Polyglycerol esters of fatty acids
E 491 – E 495	Sorbitan esters (Table 5 of Part 6)	quantum satis	Colours and antifoaming agents
E 1404	Oxidised starch	quantum satis	All food additives
E 1410	Monostarch phosphate
E 1412	Distarch phosphate
E 1413	Phosphated distarch phosphate
E 1414	Acetylated distarch phosphate
E 1420	Acetylated starch
E 1422	Acetylated distarch adipate
E 1440	Hydroxy propyl starch
E 1442	Hydroxy propyl distarch phosphate
E 1450	Starch sodium octenyl succinate
E 1451	Acetylated oxidised starch
E 170	Calcium carbonate
E 263	Calcium acetate
E 331	Sodium citrates
E 332	Potassium citrates
E 341	Calcium phosphates
E 501	Potassium carbonates
E 504	Magnesium carbonates
E 508	Potassium chloride
E 509	Calcium chloride
E 511	Magnesium chloride
E 514	Sodium sulphates
E 515	Potassium sulphates
E 516	Calcium sulphate
E 517	Ammonium sulphate
E 577	Potassium gluconate
E 640	Glycine and its sodium salt
E 1505 (1)	Triethyl citrate
E 1518 (1)	Glyceryl triacetate (triacetin)
E 551	Silicon dioxide	quantum satis	Emulsifiers and colours
E 552	Calcium silicate	quantum satis	Emulsifiers and colours
E 553b	Talc	50 mg/kg in the colour preparation	Colours
E 901	Beeswax, white and yellow	quantum satis	Colours
E 1200	Polydextrose	quantum satis	All food additives
E 1201	Polyvinylpyrrolidone	quantum satis	Sweeteners
E 1202	Polyvinylpolypyrrolidone	quantum satis	Sweeteners
E 322	Lecithins	quantum satis	Glazing agents for fruit
E 432 – E 436	Polysorbates
E 470a	Sodium, potassium and calcium salts of fatty acids
E 471	Mono- and diglycerides of fatty acids
E 491 – E 495	Sorbitan esters
E 570	Fatty acids
E 900	Dimethyl polysiloxane
E 1521	Polyethylene glycol	quantum satis	Sweeteners
E 425	Konjac	quantum satis	All food additives
E 459	Beta-cyclodextrin	1 000 mg/kg in final food	All food additives
E 468	Crosslinked sodium carboxy methyl cellulose Cross-linked cellulose gum	quantum satis	Sweeteners
E 469	Enzymatically hydrolysed carboxymethylcellulose Enzymatically hydrolysed cellulose gum	quantum satis	All food additives
E 555	Potassium aluminium silicate	90 % relative to the pigment	In E 171 titanium dioxide and E 172 iron oxides and hydroxides
(1) Maximum level from all sources in foodstuffs 3 000 mg/kg (individually or in combination with E 1505, E 1517 and E 1518). In the case of beverages, with the exception of cream liqueurs, the maximum level of E 1520 shall be 1 000 mg/l from all sources.

Food additives other than carriers in food additives (1)

E number of the added food additive	Name of the added food additive	Maximum level	Food additive preparations to which the food additive may be added
Table 1		quantum satis	All food additive preparations
▼M76
E 200-202	Sorbic acid – potassium sorbate (Table 2 of Part 6)	1 500 mg/kg singly or in combination in the preparation 15 mg/kg in the final product expressed as the free acid	Colour preparations
E 210	Benzoic acid
E 211	Sodium benzoate
E 212	Potassium benzoate
▼M4
E 220-E 228	Sulphur dioxide — sulphites (Table 3 of Part 6)	100 mg/kg in the preparation and 2 mg/kg expressed as SO2 in the final product as calculated	Colour preparations (except E163 anthocyanins, E 150 b caustic sulphite caramel and E 150 d sulphite ammonia caramel) (2)
E 320	Butylated hydroxyanisole (BHA)	20 mg/kg singly or in combination (expressed on fat) in the preparation, 0,4 mg/kg in final product (singly or in combination)	Emulsifiers containing fatty acids
E 321	Butylated hydroxytoluene (BHT)		Emulsifiers containing fatty acids
E 338	Phosphoric acid	40 000 mg/kg singly or in combination in the preparation (expressed as P2O5)	Preparations of the colour E 163 anthocyanins
E 339	Sodium phosphates
E 340	Potassium phosphates
E 343	Magnesium phosphates
E 450	Diphosphates
E 451	Triphosphates
E 341	Calcium phosphates	40 000 mg/kg in the preparation (expressed as P2O5)	Colour and emulsifier preparations
		10 000 mg/kg in the preparation (expressed as P2O5)	Polyol preparations
		10 000 mg/kg in the preparation (expressed as P2O5)	E 412 guar gum preparations
E 392	Extracts of rosemary	1 000 mg/kg in the preparation, 5 mg/kg in the final product expressed as the sum of carnosic acid and carnosol	Colour preparations
E 416	Karaya gum	50 000 mg/kg in the preparation, 1 mg/kg in final product	Colour preparations
▼M25
E 432 – E 436	Polysorbates	quantum satis	Preparations of colours, contrast enhancers, fat soluble antioxidants and glazing agents for fruit
▼M4
E 473	Sucrose esters of fatty acids	quantum satis	Preparations of colours and fat soluble antioxidants
E 475	Polyglycerol esters of fatty acids	quantum satis	Preparations of colours and fat soluble antioxidants
E 476	Polyglycerol polyricinoleate	50 000 mg/kg in the preparation, 500 mg/kg in final food	As emulsifier in preparations of colours used in: Surimi and Japanese type Fish Products (Kamaboko) (E 120 cochineal, carminic acid, carmines) Meat products, fish pastes and fruit preparations used in flavoured milk products and desserts (E163 anthocyanins, E100 curcumin and E120 cochineal, carminic acid, carmines)
E 491 – E 495	Sorbitan esters (Table 5 of Part 6)	quantum satis	Preparations of colours, anti-foaming agents and glazing agents for fruit
E 551	Silicon dioxide	50 000 mg/kg in the preparation	Dry powdered colour preparations
E 551	Silicon dioxide	10 000 mg/kg in the preparation	E 508 potassium chloride and E 412 guar gum preparations
E 551	Silicon dioxide	50 000 mg/kg in the preparation	Dry powdered preparations of emulsifiers
E 552	Calcium silicate	50 000 mg/kg in the preparation	Dry powdered preparations of emulsifiers
E 551	Silicon dioxide	10 000 mg/kg in the preparation	Dry powdered preparations of polyols
E 552	Calcium silicate
E 553a	Magnesium silicate
E 553b	Talc
▼M52
E 551	Silicon dioxide	5 000 mg/kg in the preparation	E 1209 polyvinyl alcohol-polyethylene glycol-graft-co-polymer
▼M55
E 551	Silicon dioxide	30 000 mg/kg in the preparation	Dry powdered extracts of rosemary (E 392)
▼M72
E 551	Silicon dioxide	10 000 mg/kg in the preparation	E 252 Potassium nitrate
▼M4
E 900	Dimethyl polysiloxane	200 mg/kg in the preparation, 0,2 mg/l in final food	Colour preparations of E 160 a carotenes, E 160 b annatto, bixin, norbixin, E 160 c Paprika extract, capsanthin, capsorubin, E 160 d lycopene and E 160 e beta-apo-8′-carotenal
E 903	Carnauba wax	130 000 mg/kg in the preparation, 1 200 mg/kg in final product from all sources	As stabiliser in preparations of sweeteners and/or acids intended to be used in chewing gum
▼M70
E 943a	Butane	1 mg/kg in final food	Colour preparations of group II and group III as defined in Part C of Annex II (for professional use only)
E 943b	Isobutane	1 mg/kg in final food	Colour preparations of group II and group III as defined in Part C of Annex II (for professional use only)
E 944	Propane	1 mg/kg in final food	Colour preparations of group II and group III as defined in Part C of Annex II (for professional use only)
▼M4
(1) Except enzymes authorised as food additives. (2) E 163 anthocyanins may contain up to 100 000 mg/kg sulphites. E 150 b caustic sulphite caramel and E 150 d sulphite ammonia caramel may contain 2 000 mg/kg according to the purity criteria (Directive 2008/128/EC).

Food additives including carriers in food enzymes (1)

E number of the added food additive	Name of the added food additive	Maximum level in enzyme preparation	Maximum level in final food except beverages	Maximum level in beverages	Can be used as a carrier?
E 170	Calcium carbonate	quantum satis	quantum satis	quantum satis	Yes
E 200	Sorbic acid	20 000 mg/kg (singly or in combination expressed as the free acid)	20 mg/kg	10 mg/l
E 202	Potassium sorbate		20 mg/kg	10 mg/l
E 210	Benzoic acid	5 000 mg/kg (singly or in combination expressed as the free acid) 12 000 mg/kg in rennet	1,7 mg/kg 5 mg/kg in cheese where rennet has been used	0,85 mg/l 2,5 mg/l in whey based beverages where rennet has been used
E 211	Sodium benzoate		1,7 mg/kg 5 mg/kg in cheese where rennet has been used
E 214	Ethyl-p-hydroxybenzoate	2 000 mg/kg (singly or in combination expressed as the free acid)	2 mg/kg	1 mg/l
E 215	Sodium ethyl p-hydroxybenzoate
E 218	Methyl p-hydroxybenzoate
E 219	Sodium methyl p-hydroxybenzoate
E 220	Sulphur dioxide	2 000 mg/kg (singly or in combination expressed as SO2) 5 000 mg/kg only in food enzymes for brewing 6 000 mg/kg only for barley beta-amylase 10 000 mg/kg only for papain in solid form	2 mg/kg	2 mg/l
E 221	Sodium sulphite
E 222	Sodium hydrogen sulphite
E 223	Sodium metabisulphite
E 224	Potassium metabisulphite
E 250	Sodium nitrite	500 mg/kg	0,01 mg/kg	No use
E 260	Acetic acid	quantum satis	quantum satis	quantum satis	Yes
▼M20
E 261	Potassium acetates	quantum satis	quantum satis	quantum satis
▼M4
E 262	Sodium acetates	quantum satis	quantum satis	quantum satis
E 263	Calcium acetate	quantum satis	quantum satis	quantum satis
E 270	Lactic acid	quantum satis	quantum satis	quantum satis	Yes
E 281	Sodium propionate	quantum satis	quantum satis	50 mg/l
E 290	Carbon dioxide	quantum satis	quantum satis	quantum satis
E 296	Malic acid	quantum satis	quantum satis	quantum satis	Yes
E 300	Ascorbic acid	quantum satis	quantum satis	quantum satis	Yes
E 301	Sodium ascorbate	quantum satis	quantum satis	quantum satis	Yes
E 302	Calcium ascorbate	quantum satis	quantum satis	quantum satis	Yes
E 304	Fatty acid esters of ascorbic acid	quantum satis	quantum satis	quantum satis
E 306	Tocopherol-rich extract	quantum satis	quantum satis	quantum satis
E 307	Alpha-tocopherol	quantum satis	quantum satis	quantum satis
E 308	Gamma-tocopherol	quantum satis	quantum satis	quantum satis
E 309	Delta-tocopherol	quantum satis	quantum satis	quantum satis
E 322	Lecithins	quantum satis	quantum satis	quantum satis	Yes
E 325	Sodium lactate	quantum satis	quantum satis	quantum satis
E 326	Potassium lactate	quantum satis	quantum satis	quantum satis
E 327	Calcium lactate	quantum satis	quantum satis	quantum satis	Yes
E 330	Citric acid	quantum satis	quantum satis	quantum satis	Yes
E 331	Sodium citrates	quantum satis	quantum satis	quantum satis	Yes
E 332	Potassium citrates	quantum satis	quantum satis	quantum satis	Yes
E 333	Calcium citrates	quantum satis	quantum satis	quantum satis
E 334	Tartaric acid (L(+)-)	quantum satis	quantum satis	quantum satis
E 335	Sodium tartrates	quantum satis	quantum satis	quantum satis	Yes
E 336	Potassium tartrates	quantum satis	quantum satis	quantum satis	Yes
E 337	Sodium potassium tartrate	quantum satis	quantum satis	quantum satis
E 350	Sodium malates	quantum satis	quantum satis	quantum satis	Yes
E 338	Phosphoric acid	10 000 mg/kg (expressed as P2O5)	quantum satis	quantum satis
E 339	Sodium phosphates	50 000 mg/kg (singly or in combination, expressed as P2O5)	quantum satis	quantum satis	Yes
E 340	Potassium phosphates
E 341	Calcium phosphates
E 343	Magnesium phosphates
E 351	Potassium malate	quantum satis	quantum satis	quantum satis	Yes
E 352	Calcium malates	quantum satis	quantum satis	quantum satis	Yes
E 354	Calcium tartrate	quantum satis	quantum satis	quantum satis
E 380	Triammonium citrate	quantum satis	quantum satis	quantum satis
E 400	Alginic acid	quantum satis	quantum satis	quantum satis	Yes
E 401	Sodium alginate	quantum satis	quantum satis	quantum satis	Yes
E 402	Potassium alginate	quantum satis	quantum satis	quantum satis	Yes
E 403	Ammonium alginate	quantum satis	quantum satis	quantum satis
E 404	Calcium alginate	quantum satis	quantum satis	quantum satis	Yes
E 406	Agar	quantum satis	quantum satis	quantum satis	Yes
E 407	Carrageenan	quantum satis	quantum satis	quantum satis	Yes
E 407a	Processed euchema seaweed	quantum satis	quantum satis	quantum satis
E 410	Locust bean gum	quantum satis	quantum satis	quantum satis	Yes
E 412	Guar gum	quantum satis	quantum satis	quantum satis	Yes
E 413	Tragacanth	quantum satis	quantum satis	quantum satis	Yes
E 414	Acacia gum (gum arabic)	quantum satis	quantum satis	quantum satis	Yes
E 415	Xanthan gum	quantum satis	quantum satis	quantum satis	Yes
E 417	Tara gum	quantum satis	quantum satis	quantum satis	Yes
E 418	Gellan gum	quantum satis	quantum satis	quantum satis	Yes
E 420	Sorbitol	quantum satis	quantum satis	quantum satis	Yes
E 421	Mannitol	quantum satis	quantum satis	quantum satis	Yes
E 422	Glycerol	quantum satis	quantum satis	quantum satis	Yes
E 440	Pectins	quantum satis	quantum satis	quantum satis	Yes
E 450	Diphosphates	50 000 mg/kg (singly or in combination expressed as P2O5)	quantum satis	quantum satis
E 451	Triphosphates
E 452	Polyphosphates
E 460	Cellulose	quantum satis	quantum satis	quantum satis	Yes
E 461	Methyl cellulose	quantum satis	quantum satis	quantum satis	Yes
E 462	Ethyl cellulose	quantum satis	quantum satis	quantum satis
E 463	Hydroxypropyl cellulose	quantum satis	quantum satis	quantum satis	Yes
E 464	Hydroxypropyl methyl cellulose	quantum satis	quantum satis	quantum satis	Yes
E 465	Ethyl methyl cellulose	quantum satis	quantum satis	quantum satis
▼M35
E 466	Sodium carboxy methyl cellulose, Cellulose gum	quantum satis	quantum satis	quantum satis	Yes
▼M4
E 469	Enzymatically hydrolysed carboxy methyl cellulose	quantum satis	quantum satis	quantum satis
E 470a	Sodium, potassium and calcium salts of fatty acids	quantum satis	quantum satis	quantum satis
E 470b	Magnesium salts of fatty acids	quantum satis	quantum satis	quantum satis
E 471	Mono- and diglycerides of fatty acids	quantum satis	quantum satis	quantum satis	Yes
E 472a	Acetic acid esters of mono- and diglycerides of fatty acids	quantum satis	quantum satis	quantum satis	Yes
E 472b	Lactic acid esters of mono- and diglycerides of fatty acids	quantum satis	quantum satis	quantum satis	Yes
E 472c	Citric acid esters of mono- and diglycerides of fatty acids	quantum satis	quantum satis	quantum satis	Yes
E 472d	Tartaric acid esters of mono- and diglycerides of fatty acids	quantum satis	quantum satis	quantum satis	Yes
E 472e	Mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids	quantum satis	quantum satis	quantum satis	Yes
E 472f	Mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids	quantum satis	quantum satis	quantum satis	Yes
E 473	Sucrose esters of fatty acids	50 000 mg/kg	50 mg/kg	25 mg/L	Yes, only as a carrier
E 500	Sodium carbonates	quantum satis	quantum satis	quantum satis	Yes
E 501	Potassium carbonates	quantum satis	quantum satis	quantum satis	Yes, E 501 (i) potassium carbonate only
E 503	Ammonium carbonates	quantum satis	quantum satis	quantum satis	Yes
E 504	Magnesium carbonates	quantum satis	quantum satis	quantum satis	Yes
E 507	Hydrochloric acid	quantum satis	quantum satis	quantum satis	Yes
E 508	Potassium chloride	quantum satis	quantum satis	quantum satis	Yes
E 509	Calcium chloride	quantum satis	quantum satis	quantum satis	Yes
E 511	Magnesium chloride	quantum satis	quantum satis	quantum satis	Yes
E 513	Sulphuric acid	quantum satis	quantum satis	quantum satis	Yes
E 514	Sodium sulphates	quantum satis	quantum satis	quantum satis	Yes, E 514 (i) sodium sulphate only
E 515	Potassium sulphates	quantum satis	quantum satis	quantum satis	Yes
E 516	Calcium sulphate	quantum satis	quantum satis	quantum satis	Yes
E 517	Ammonium sulphate	100 000 mg/kg	100 mg/kg	50 mg/l	Yes
E 524	Sodium hydroxide	quantum satis	quantum satis	quantum satis
E 525	Potassium hydroxide	quantum satis	quantum satis	quantum satis	Yes
E 526	Calcium hydroxide	quantum satis	quantum satis	quantum satis	Yes
E 527	Ammonium hydroxide	quantum satis	quantum satis	quantum satis	Yes
E 528	Magnesium hydroxide	quantum satis	quantum satis	quantum satis	Yes
E 529	Calcium oxide	quantum satis	quantum satis	quantum satis	Yes
E 530	Magnesium oxide	quantum satis	quantum satis	quantum satis
E 551	Silicon dioxide	50 000 mg/kg in the dry powdered preparation	quantum satis	quantum satis	Yes
E 570	Fatty acids	quantum satis	quantum satis	quantum satis
E 574	Gluconic acid	quantum satis	quantum satis	quantum satis	Yes
E 575	Glucono-delta-lactone	quantum satis	quantum satis	quantum satis	Yes
E 576	Sodium gluconate	quantum satis	quantum satis	quantum satis
E 577	Potassium gluconate	quantum satis	quantum satis	quantum satis
E 578	Calcium gluconate	quantum satis	quantum satis	quantum satis	Yes
E 640	Glycine and its sodium salt	quantum satis	quantum satis	quantum satis
E 920	L-cysteine	10 000 mg/kg	10 mg/kg	5 mg/l
E 938	Argon	quantum satis	quantum satis	quantum satis
E 939	Helium	quantum satis	quantum satis	quantum satis
E 941	Nitrogen	quantum satis	quantum satis	quantum satis
E 942	Nitrous oxide	quantum satis	quantum satis	quantum satis
E 948	Oxygen	quantum satis	quantum satis	quantum satis
E 949	Hydrogen	quantum satis	quantum satis	quantum satis
E 965	Maltitol	quantum satis	quantum satis	quantum satis	Yes
E 966	Lactitol	quantum satis	quantum satis	quantum satis	Yes (only as a carrier)
E 967	Xylitol	quantum satis	quantum satis	quantum satis	Yes (only as a carrier)
E 1200	Polydextrose	quantum satis	quantum satis	quantum satis	Yes
E 1404	Oxidised starch	quantum satis	quantum satis	quantum satis	Yes
E 1410	Monostarch phosphate	quantum satis	quantum satis	quantum satis	Yes
E 1412	Distarch phosphate	quantum satis	quantum satis	quantum satis	Yes
E 1413	Phosphated distarch phosphate	quantum satis	quantum satis	quantum satis	Yes
E 1414	Acetylated distarch phosphate	quantum satis	quantum satis	quantum satis	Yes
E 1420	Acetylated starch	quantum satis	quantum satis	quantum satis	Yes
E 1422	Acetylated distarch adipate	quantum satis	quantum satis	quantum satis	Yes
E 1440	Hydroxy propyl starch	quantum satis	quantum satis	quantum satis	Yes
E 1442	Hydroxy propyl distarch phosphate	quantum satis	quantum satis	quantum satis	Yes
E 1450	Starch sodium octenyl succinate	quantum satis	quantum satis	quantum satis	Yes
E 1451	Acetylated oxidised starch	quantum satis	quantum satis	quantum satis	Yes
E 1520	Propane-1, 2-diol (propylene glycol)	500 g/kg	(see footnote) (2)	(see footnote) (2)	Yes, only as a carrier
(1) Including enzymes authorised as food additives. (2) Maximum level from all sources in foodstuffs 3 000 mg/kg (individually or in combination with E 1505, E 1517 and E 1518). In the case of beverages, with the exception of cream liqueurs, the maximum level of E 1520 shall be 1 000 mg/l from all sources.

Food additives including carriers in food flavourings

E number of the additive	Name of the additive	Flavouring categories to which the additive may be added	Maximum level
Table 1		All flavourings	quantum satis
E 420 E 421 E 953 E 965 E 966 E 967 E 968	Sorbitol Mannitol Isomalt Maltitol Lactitol Xylitol Erythritol	All flavourings	quantum satis for purposes other than sweetening, not as flavour enhancers
▼M76
E 200-202	Sorbic acid and potassium sorbate (Table 2 of Part 6)	All flavourings	1 500 mg/kg (singly or in combination expressed as the free acid) in flavourings
E 210	Benzoic acid
E 211	Sodium benzoate
E 212	Potassium benzoate
E 213	Calcium benzoate
▼M4
E 310 E 311 E 312 E 319 E 320	Propyl gallate Octyl gallate Dodecyl gallate Tertiary-butyl hydroquinone (TBHQ) Butylated hydroxyanisole (BHA)	Essential oils	1 000 mg/kg (gallates, TBHQ and BHA, individually or in combination) in the essential oils
E 310 E 311 E 312 E 319 E 320		Flavourings other than essential oils	100 mg/kg (1) (gallates, individually or in combination) 200 mg/kg (1) (TBHQ and BHA, individually or in combination) in flavourings
E 338 – E 452	Phosphoric acid — phosphates — di-, tri- and polyphosphates (Table 6 of Part 6)	All flavourings	40 000 mg/kg (singly or in combination expressed as P2O5) in flavourings
E 392	Extracts of rosemary	All flavourings	1 000 mg/kg (expressed as the sum of carnosol and carnosic acid) in flavourings
E 416	Karaya gum	All flavourings	50 000 mg/kg in flavourings
▼M53
E 423	Octenyl succinic acid modified gum arabic	Flavouring-oil emulsions used in categories 03: edible ices; 07.2: Fine bakery wares; 08.3: Meat products, only processed poultry; 09.2: Processed fish and fishery products including molluscs and crustaceans and in category 16: Desserts excluding products covered in categories 1, 3 and 4.	500 mg/kg in the final food
		Flavouring-oil emulsions used in category 14.1.4: Flavoured drinks, only flavoured drinks not containing fruit juices and in carbonated flavoured drinks containing fruit juices and in category 14.2: Alcoholic beverages, including alcohol-free and low-alcohol counterparts.	220 mg/kg in the final food
		Flavouring-oil emulsions used in categories 05.1 Cocoa and Chocolate products as covered by Directive 2000/36/EC, 05.2: Other confectionery including breath freshening microsweets, 05.4: Decorations, coatings and fillings, except fruit based fillings covered by category 4.2.4 and in category 06.3: Breakfast cereals.	300 mg/kg in the final food
		Flavouring-oil emulsions used in category 01.7.5: Processed cheese.	120 mg/kg in the final food
		Flavouring-oil emulsions used in category 05.3: Chewing gum.	60 mg/kg in the final food
		Flavouring-oil emulsions used in categories 01.8: Dairy analogues, including beverage whiteners; 04.2.5: Jam, jellies and marmalades and similar products; 04.2.5.4: Nut butters and nut spreads; 08.3: Meat products; 12.5: Soups and broths, 14.1.5.2: Other, only instant coffee and tea and in cereal based ready-to-eat-dishes.	240 mg/kg in the final food
		Flavouring-oil emulsions used in category 10.2: Processed eggs and egg products.	140 mg/kg in the final food
		Flavouring-oil emulsions used in categories 14.1.4: Flavoured drinks, only non carbonated flavoured drinks containing fruit juices; 14.1.2: Fruit juices as defined by Directive 2001/112/EC and vegetable juices, only vegetable juices and in category 12.6: Sauces, only gravies and sweet sauces.	400 mg/kg in the final food
		Flavouring-oil emulsions used in category 15: Ready-to-eat savouries and snacks.	440 mg/kg in the final food
▼M4
E 425	Konjac	All flavourings	quantum satis
E 432 – E 436	Polysorbates (Table 4 of Part 6)	All flavourings, except liquid smoke flavourings and flavourings based on spice oleoresins (2)	10 000 mg/kg in flavourings
E 432 – E 436	Polysorbates (Table 4 of Part 6)	Foodstuffs containing liquid smoke flavourings and flavourings based on spice oleoresins	1 000 mg/kg in final food
E 459	Beta-cyclodextrin	Encapsulated flavourings in:
		— flavoured teas and flavoured powdered instant drinks	500 mg/l in final food
		— flavoured snacks	1 000 mg/kg in foodstuffs as consumed or as reconstituted according to the instructions of the manufacturer
▼M31
E 473	Sucrose esters of fatty acids	Flavourings for water based clear flavoured drinks that belong to category 14.1.4	15 000 mg/kg in flavourings, 30 mg/l in the final food
▼M4
E 551	Silicon dioxide	All flavourings	50 000 mg/kg in flavourings
E 900	Dimethyl polysiloxane	All flavourings	10 mg/kg in flavourings
E 901	Beeswax	Flavourings in non-alcoholic flavoured drinks	200 mg/l in flavoured drinks
E 1505	Triethyl citrate	All flavourings	3 000 mg/kg from all sources in foodstuffs as consumed or as reconstituted according to the instructions of the manufacturer; individually or in combination. In the case of beverages, with the exception of cream liqueurs, the maximum level of E 1520 shall be 1 000 mg/l from all sources
E 1517	Glyceryl diacetate (diacetin)
E 1518	Glyceryl triacetate (triacetin)
E 1520	Propane-1, 2-diol (propylene glycol)
E 1519	Benzyl alcohol	Flavourings for:
		— liqueurs, aromatised wines, aromatised wine-based drinks and aromatised wine-products cocktails	100 mg/l in final food
		— confectionery including chocolate and fine bakery wares	250 mg/kg from all sources in foodstuffs as consumed or as reconstituted according to instruction of the manufacturer
(1) Proportionality rule: when combinations of gallates, TBHQ, and BHA are used, the individual levels must be reduced proportionally. (2) Spice oleoresins are defined as extracts of spices from which the extraction solvent has been evaporated leaving a mixture of the volatile oil and resinous material from the spice.

E number of the food additive	Name of the food additive	Maximum level	Nutrient to which the food additive may be added	Can be used as a carrier?
E 170	Calcium carbonate	quantum satis	All nutrients	Yes
E 260	Acetic acid	quantum satis	All nutrients
▼M20
E 261	Potassium acetates	quantum satis	All nutrients
▼M4
E 262	Sodium acetates	quantum satis	All nutrients
E 263	Calcium acetate	quantum satis	All nutrients
E 270	Lactic acid	quantum satis	All nutrients
E 290	Carbon dioxide	quantum satis	All nutrients
E 296	Malic acid	quantum satis	All nutrients
E 300	Ascorbic acid	quantum satis	All nutrients
E 301	Sodium ascorbate	quantum satis	All nutrients
E 302	Calcium ascorbate	quantum satis	All nutrients
E 304	Fatty acid esters of ascorbic acid	quantum satis	All nutrients
E 306	Tocopherol-rich extract	quantum satis	All nutrients
E 307	Alpha-tocopherol	quantum satis	All nutrients
E 308	Gamma-tocopherol	quantum satis	All nutrients
E 309	Delta-tocopherol	quantum satis	All nutrients
E 322	Lecithins	quantum satis	All nutrients	Yes
E 325	Sodium lactate	quantum satis	All nutrients
E 326	Potassium lactate	quantum satis	All nutrients
E 327	Calcium lactate	quantum satis	All nutrients
E 330	Citric acid	quantum satis	All nutrients
E 331	Sodium citrates	quantum satis	All nutrients
E 332	Potassium citrates	quantum satis	All nutrients
E 333	Calcium citrates	quantum satis	All nutrients
E 334	Tartaric acid (L(+)-)	quantum satis	All nutrients
E 335	Sodium tartrates	quantum satis	All nutrients
E 336	Potassium tartrates	quantum satis	All nutrients
E 337	Sodium potassium tartrate	quantum satis	All nutrients
E 338 – E 452	Phosphoric acid — phosphates — di-, tri- and polyphosphates (Table 6 of Part 6)	40 000 mg/kg expressed as P2O5 in the nutrient preparation	All nutrients
E 350	Sodium malates	quantum satis	All nutrients
E 351	Potassium malate	quantum satis	All nutrients
E 352	Calcium malates	quantum satis	All nutrients
E 354	Calcium tartrate	quantum satis	All nutrients
E 380	Triammonium citrate	quantum satis	All nutrients
E 392	Extracts of rosemary	1 000 mg/kg in the preparation of beta-carotene and lycopene, 5 mg/kg in final product expressed as the sum of carnosic acid and carnosol	In beta-carotene and lycopene preapartions
E 400 – E 404	Alginic acid — alginates (Table 7 of Part 6)	quantum satis	All nutrients	Yes
E 406	Agar	quantum satis	All nutrients	Yes
E 407	Carrageenan	quantum satis	All nutrients	Yes
E 407a	Processed euchema seaweed	quantum satis	All nutrients	Yes
E 410	Locust bean gum	quantum satis	All nutrients	Yes
E 412	Guar gum	quantum satis	All nutrients	Yes
E 413	Tragacanth	quantum satis	All nutrients	Yes
E 414	Acacia gum (gum arabic)	quantum satis	All nutrients	Yes
E 415	Xanthan gum	quantum satis	All nutrients	Yes
E 417	Tara gum	quantum satis	All nutrients	Yes
E 418	Gellan gum	quantum satis	All nutrients	Yes
E 420	Sorbitol	quantum satis	All nutrients	Yes, only as a carrier
E 421	Mannitol	quantum satis	All nutrients	Yes, only as a carrier
E 422	Glycerol	quantum satis	All nutrients	Yes
E 432 – E 436	Polysorbates (Table 4 of Part 6)	quantum satis only in beta carotene, lutein, lycopene and vitamin E preparations. In vitamin A and D preparations maximum level in final food 2 mg/kg	In beta carotene, lutein, lycopene and vitamins A, D and E preparations	Yes
E 440	Pectins	quantum satis	All nutrients	Yes
E 459	Beta-cyclodextrin	100 000 mg/kg in the preparation and 1 000 mg/kg in final food	All nutrients	Yes
E 460	Cellulose	quantum satis	All nutrients	Yes
E 461	Methyl cellulose	quantum satis	All nutrients	Yes
E 462	Ethyl cellulose	quantum satis	All nutrients	Yes
E 463	Hydroxypropyl cellulose	quantum satis	All nutrients	Yes
E 464	Hydroxypropyl methyl cellulose	quantum satis	All nutrients	Yes
E 465	Ethyl methyl cellulose	quantum satis	All nutrients	Yes
▼M35
E 466	Sodium carboxy methyl cellulose, Cellulose gum	quantum satis	All nutrients	Yes
▼M4
E 469	Enzymatically hydrolysed carboxy methyl cellulose	quantum satis	All nutrients	Yes
E 470a	Sodium, potassium and calcium salts of fatty acids	quantum satis	All nutrients	Yes
E 470b	Magnesium salts of fatty acids	quantum satis	All nutrients	Yes
E 471	Mono- and diglycerides of fatty acids	quantum satis	All nutrients	Yes
E 472a	Acetic acid esters of mono- and diglycerides of fatty acids	quantum satis	All nutrients	Yes
E 472b	Lactic acid esters of mono- and diglycerides of fatty acids	quantum satis	All nutrients	Yes
E 472c	Citric acid esters of mono- and diglycerides of fatty acids	quantum satis	All nutrients	Yes
E 472d	Tartaric acid esters of mono- and diglycerides of fatty acids	quantum satis	All nutrients	Yes
E 472e	Mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids	quantum satis	All nutrients	Yes
E 472f	Mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids	quantum satis	All nutrients	Yes
E 473	Sucrose esters of fatty acids	quantum satis	In beta carotene, lutein, lycopene and vitamin E preparations	Yes
E 473	Sucrose esters of fatty acids	2 mg/kg in final food	In vitamin A and D preparations	Yes
E 475	Polyglycerol esters of fatty acids	quantum satis	In beta carotene, lutein, lycopene and vitamin E preparations	Yes
E 475	Polyglycerol esters of fatty acids	2 mg/kg in final food	In vitamin A and D preparations	Yes
E 491 – E 495	Sorbitan esters (Table 5 of Part 6)	quantum satis	In beta carotene, lutein, lycopene and vitamin E preparations	Yes
E 491 – E 495	Sorbitan esters (Table 5 of Part 6)	2 mg/kg in final food	In vitamin A and D preparations	Yes
E 500	Sodium carbonates	quantum satis	All nutrients	Yes
E 501	Potassium carbonates	quantum satis	All nutrients	Yes
E 503	Ammonium carbonates	quantum satis	All nutrients	Yes
E 504	Magnesium carbonates	quantum satis	All nutrients	Yes
E 507	Hydrochloric acid	quantum satis	All nutrients	Yes
E 508	Potassium chloride	quantum satis	All nutrients
E 509	Calcium chloride	quantum satis	All nutrients
E 511	Magnesium chloride	quantum satis	All nutrients
E 513	Sulphuric acid	quantum satis	All nutrients
E 514	Sodium sulphates	quantum satis	All nutrients
E 515	Potassium sulphates	quantum satis	All nutrients
E 516	Calcium sulphate	quantum satis	All nutrients
E 524	Sodium hydroxide	quantum satis	All nutrients
E 525	Potassium hydroxide	quantum satis	All nutrients
E 526	Calcium hydroxide	quantum satis	All nutrients
E 527	Ammonium hydroxide	quantum satis	All nutrients
E 528	Magnesium hydroxide	quantum satis	All nutrients
E 529	Calcium oxide	quantum satis	All nutrients	Yes
E 530	Magnesium oxide	quantum satis	All nutrients	Yes
E 551, E 552	Silicon dioxide Calcium silicate	50 000 mg/kg in the dry powdered preparation (singly or in combination)	In dry powdered preparations of all nutrients
E 551, E 552	Silicon dioxide Calcium silicate	10 000 mg/kg in the preparation (E 551 only)	In potassium chloride preparations used in salt substitutes
E 554	Sodium aluminium silicate	15 000 mg/kg in the preparation	In fat soluble vitamin preparations
E 570	Fatty acids	quantum satis	All nutrients except nutrients containing unsaturated fatty acids
E 574	Gluconic acid	quantum satis	All nutrients
E 575	Glucono-delta-lactone	quantum satis	All nutrients
E 576	Sodium gluconate	quantum satis	All nutrients
E 577	Potassium gluconate	quantum satis	All nutrients
E 578	Calcium gluconate	quantum satis	All nutrients
E 640	Glycine and its sodium salt	quantum satis	All nutrients
E 900	Dimethyl polysiloxane	200 mg/kg in the preparation, 0,2 mg/l in final food	In preparations of beta-carotene and lycopene
E 901	Beeswax, white and yellow	quantum satis	All nutrients	Yes, only as a carrier
E 938	Argon	quantum satis	All nutrients
E 939	Helium	quantum satis	All nutrients
E 941	Nitrogen	quantum satis	All nutrients
E 942	Nitrous oxide	quantum satis	All nutrients
E 948	Oxygen	quantum satis	All nutrients
E 949	Hydrogen	quantum satis	All nutrients
E 953	Isomalt	quantum satis	All nutrients	Yes, only as a carrier
E 965	Maltitol	quantum satis	All nutrients	Yes, only as a carrier
E 966	Lactitol	quantum satis	All nutrients	Yes, only as a carrier
E 967	Xylitol	quantum satis	All nutrients	Yes, only as a carrier
E 968	Erythritol	quantum satis	All nutrients	Yes, only as a carrier
E 1103	Invertase	quantum satis	All nutrients
E 1200	Polydextrose	quantum satis	All nutrients	Yes
E 1404	Oxidised starch	quantum satis	All nutrients	Yes
E 1410	Monostarch phosphate	quantum satis	All nutrients	Yes
E 1412	Distarch phosphate	quantum satis	All nutrients	Yes
E 1413	Phosphated distarch phosphate	quantum satis	All nutrients	Yes
E 1414	Acetylated distarch phosphate	quantum satis	All nutrients	Yes
E 1420	Acetylated starch	quantum satis	All nutrients	Yes
E 1422	Acetylated distarch adipate	quantum satis	All nutrients	Yes
E 1440	Hydroxy propyl starch	quantum satis	All nutrients	Yes
E 1442	Hydroxy propyl distarch phosphate	quantum satis	All nutrients	Yes
E 1450	Starch sodium octenyl succinate	quantum satis	All nutrients	Yes
E 1451	Acetylated oxidised starch	quantum satis	All nutrients	Yes
E 1452	Starch Aluminium Octenyl Succinate	35 000 mg/kg in final food	In food supplements as defined in Directive 2002/46/EC due to its use in vitamin preparations for encapsulation purposes only	Yes
E 1518	Glyceryl triacetate (triacetin)	(1)	All nutrients	Yes, only as a carrier
E 1520 (1)	Propane-1, 2-diol (propylene glycol)	1 000 mg/kg in final food (as carry-over)	All nutrients	Yes, only as a carrier
(1) Maximum level for E 1518 and E 1520 from all sources in foodstuffs 3 000 mg/kg (individually or in combination with E 1505 and E 1517). In the case of beverages, with the exception of cream liqueurs, the maximum level of E 1520 shall be 1 000 mg/l from all sources.

E number of the food additive	Name of the food additive	Maximum level	Nutrient to which the food additive may be added	Food category
▼M22
E 301	Sodium ascorbate	100 000 mg/kg in vitamin D preparation and 1 mg/l maximum carry-over in final food	Vitamin D preparations	Infant formulae and follow-on formulae as defined by Directive 2006/141/EC
E 301	Sodium ascorbate	Total carry-over 75 mg/l	Coatings of nutrient preparations containing polyunsaturated fatty acids	Foods for infants and young children
▼M4
E 304 (i)	Ascorbyl palmitate	For uses in nutrient preparations under the condition that the maximum level in foods mentioned in point 13.1 of Part E of Annex II is not exceeded	All nutrients	Foods for infants and young children
E 306 E 307 E 308 E 309	Tocopherol-rich extract Alpha-tocopherol Gamma-tocopherol Delta-tocopherol	For uses in nutrient preparations under the condition that the maximum level in foods mentioned in point 13.1 of Part E of Annex II is not exceeded	All nutrients	Foods for infants and young children
E 322	Lecithins	For uses in nutrient preparations under the condition that the maximum level in foods mentioned in point 13.1 of Part E of Annex II is not exceeded	All nutrients	Foods for infants and young children
E 330	Citric acid	quantum satis	All nutrients	Foods for infants and young children
E 331	Sodium citrates	For uses in nutrient preparations under the condition that the maximum level in foods mentioned in point 13.1 of Part E of Annex II is not exceeded and the conditions of use specified therein are respected	All nutrients	Foods for infants and young children
E 332	Potassium citrates	For uses in nutrient preparations under the condition that the maximum level in foods mentioned in point 13.1 of Part E of Annex II is not exceeded and the conditions of use specified therein are respected	All nutrients	Foods for infants and young children
E 333	Calcium citrates	Total carry-over 0,1 mg/kg expressed as calcium and within the limit of calcium level and calcium/phosphorus ratio as set for the food category	All nutrients	Foods for infants and young children
▼M21
E 341 (iii)	Tricalcium phosphate	Maximum carry-over 150 mg/kg as P2O5 and within the limit for calcium, phosphorus and calcium:phosphorus ratio as set in Directive 2006/141/EC	All nutrients	Infant formulae and follow-on formulae as defined by Directive 2006/141/EC
E 341 (iii)	Tricalcium phosphate	Maximum level of 1 000 mg/kg expressed as P2O5 from all uses in final food mentioned in point 13.1.3 of Part E of Annex II is respected	All nutrients	Processed cereal based foods and baby foods for infants and young children as defined by Directive 2006/125/EC
▼M4
E 401	Sodium alginate	For uses in nutrient preparations under the condition that the maximum level in foods mentioned in point 13.1.3 of Part E of Annex II is not exceeded	All nutrients	Processed cereal based foods and baby foods for infants and young children as defined by Directive 2006/125/EC
E 402	Potassium alginate	For uses in nutrient preparations under the condition that the maximum level in foods mentioned in point 13.1 of Part E of Annex II is not exceeded	All nutrients	Processed cereal based foods and baby foods for infants and young children as defined by Directive 2006/125/EC
E 404	Calcium alginate	For uses in nutrient preparations under the condition that the maximum level in foods mentioned in point 13.1.3 of Part E of Annex II is not exceeded	All nutrients	Processed cereal based foods and baby foods for infants and young children as defined by Directive 2006/125/EC
E 414	Gum arabic (acacia gum)	150 000 mg/kg in the nutrient preparation and 10 mg/kg carry-over in final product	All nutrients	Foods for infants and young children
E 415	Xanthan gum	For uses in nutrient preparations under the condition that the maximum level in foods mentioned in point 13.1.3 of Part E of Annex II is not exceeded	All nutrients	Processed cereal based foods and baby foods for infants and young children as defined by Directive 2006/125/EC
E 421	Mannitol	1 000 times more than vitamin B12, 3 mg/kg total carry-over	As carrier for vitamin B12	Foods for infants and young children
E 440	Pectins	For uses in nutrient preparations under the condition that the maximum level in foods mentioned in point 13.1 of Part E of Annex II is not exceeded	All nutrients	Follow-on formulae and processed cereal based foods and baby foods for infants and young children as defined by Directive 2006/125/EC
▼M35
E 466	Sodium carboxy methyl cellulose, Cellulose gum	For uses in nutrient preparations under the condition that the maximum level in foods mentioned in point 13.1 of Part E of Annex II is not exceeded	All nutrients	Dietary foods for infants and young children for special medical purposes as defined in Directive 1999/21/EC
▼M4
E 471	Mono- and diglycerides of fatty acids	For uses in nutrient preparations under the condition that the maximum level in foods mentioned in point 13.1 of Part E of Annex II is not exceeded and the conditions of use specified therein are respected	All nutrients	Foods for infants and young children
E 472c	Citric acid esters of mono- and diglycerides of fatty acids	For uses in nutrient preparations under the condition that the maximum level in foods mentioned in point 13.1 of Part E of Annex II is not exceeded	All nutrients	Infant formulae and follow-on formulae for infants and young children in good health
E 551	Silicon dioxide	10 000 mg/kg in nutrient preparations	Dry powdered nutrient preparations	Foods for infants and young children
E 1420	Acetylated starch	For uses in nutrient preparations under the condition that the maximum level in foods mentioned in point 13.1.3 of Part E of Annex II is not exceeded	All nutrients	Processed cereal based foods and baby foods for infants and young children as defined by Directive 2006/125/EC
E 1450	Starch sodium octenyl succinate	Carry-over 100 mg/kg	Vitamin preparations	Foods for infants and young children
E 1450	Starch sodium octenyl succinate	Carry-over 1 000 mg/kg	Polyunsaturated fatty acid preparations	Foods for infants and young children
E 1451	Acetylated oxidised starch	For uses in nutrient preparations under the condition that the maximum level in foods mentioned in point 13.1.3 of Part E of Annex II is not exceeded	All nutrients	Processed cereal based foods and baby foods for infants and young children as defined by Directive 2006/125/EC

Table 1

E number	Name
E 170	Calcium carbonate
E 260	Acetic acid
▼M20
E 261	Potassium acetates
▼M4
E 262	Sodium acetates
E 263	Calcium acetate
E 270	Lactic acid
E 290	Carbon dioxide
E 296	Malic acid
E 300	Ascorbic acid
E 301	Sodium ascorbate
E 302	Calcium ascorbate
E 304	Fatty acid esters of ascorbic acid
E 306	Tocopherol-rich extract
E 307	Alpha-tocopherol
E 308	Gamma-tocopherol
E 309	Delta-tocopherol
E 322	Lecithins
E 325	Sodium lactate
E 326	Potassium lactate
E 327	Calcium lactate
E 330	Citric acid
E 331	Sodium citrates
E 332	Potassium citrates
E 333	Calcium citrates
E 334	Tartaric acid (L(+)-)
E 335	Sodium tartrates
E 336	Potassium tartrates
E 337	Sodium potassium tartrate
E 350	Sodium malates
E 351	Potassium malate
E 352	Calcium malates
E 354	Calcium tartrate
E 380	Triammonium citrate
E 400	Alginic acid
E 401	Sodium alginate
E 402	Potassium alginate
E 403	Ammonium alginate
E 404	Calcium alginate
E 406	Agar
E 407	Carrageenan
E 407a	Processed euchema seaweed
E 410	Locust bean gum
E 412	Guar gum
E 413	Tragacanth
E 414	Acacia gum (gum arabic)
E 415	Xanthan gum
E 417	Tara gum
E 418	Gellan gum
E 422	Glycerol
E 440	Pectins
E 460	Cellulose
E 461	Methyl cellulose
E 462	Ethyl cellulose
E 463	Hydroxypropyl cellulose
E 464	Hydroxypropyl methyl cellulose
E 465	Ethyl methyl cellulose
▼M35
E 466	Sodium carboxy methyl cellulose, Cellulose gum
▼M4
E 469	Enzymatically hydrolysed carboxy methyl cellulose, Enzymatically hydrolysed cellulose gum
E 470a	Sodium, potassium and calcium salts of fatty acids
E 470b	Magnesium salts of fatty acids
E 471	Mono- and diglycerides of fatty acids
E 472a	Acetic acid esters of mono- and diglycerides of fatty acids
E 472b	Lactic acid esters of mono- and diglycerides of fatty acids
E 472c	Citric acid esters of mono- and diglycerides of fatty acids
E 472d	Tartaric acid esters of mono- and diglycerides of fatty acids
E 472e	Mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids
E 472f	Mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids
E 500	Sodium carbonates
E 501	Potassium carbonates
E 503	Ammonium carbonates
E 504	Magnesium carbonates
E 507	Hydrochloric acid
E 508	Potassium chloride
E 509	Calcium chloride
E 511	Magnesium chloride
E 513	Sulphuric acid
E 514	Sodium sulphates
E 515	Potassium sulphates
E 516	Calcium sulphate
E 524	Sodium hydroxide
E 525	Potassium hydroxide
E 526	Calcium hydroxide
E 527	Ammonium hydroxide
E 528	Magnesium hydroxide
E 529	Calcium oxide
E 530	Magnesium oxide
E 570	Fatty acids
E 574	Gluconic acid
E 575	Glucono-delta-lactone
E 576	Sodium gluconate
E 577	Potassium gluconate
E 578	Calcium gluconate
E 640	Glycine and its sodium salt
E 938	Argon
E 939	Helium
E 941	Nitrogen
E 942	Nitrous oxide
E 948	Oxygen
E 949	Hydrogen
E 1103	Invertase
E 1200	Polydextrose
E 1404	Oxidised starch
E 1410	Monostarch phosphate
E 1412	Distarch phosphate
E 1413	Phosphated distarch phosphate
E 1414	Acetylated distarch phosphate
E 1420	Acetylated starch
E 1422	Acetylated distarch adipate
E 1440	Hydroxy propyl starch
E 1442	Hydroxy propyl distarch phosphate
E 1450	Starch sodium octenyl succinate
E 1451	Acetylated oxidised starch

Table 2

Sorbic acid – potassium sorbate

E-number	Name
E 200	Sorbic acid
E 202	Potassium sorbate

Table 3

Sulphur dioxide — sulphites

E-number	Name
E 220	Sulphur dioxide
E 221	Sodium sulphite
E 222	Sodium hydrogen sulphite
E 223	Sodium metabisulphite
E 224	Potassium metabisulphite
E 226	Calcium sulphite
E 227	Calcium hydrogen sulphite
E 228	Potassium hydrogen sulphite

Table 4

Polysorbates

E-number	Name
E 432	Polyoxyethylene sorbitan monolaurate (polysorbate 20)
E 433	Polyoxyethylene sorbitan monooleate (polysorbate 80)
E 434	Polyoxyethylene sorbitan monopalmitate (polysorbate 40)
E 435	Polyoxyethylene sorbitan monostearate (polysorbate 60)
E 436	Polyoxyethylene sorbitan tristearate (polysorbate 65)

Table 5

Sorbitan esters

E-number	Name
E 491	Sorbitan monostearate
E 492	Sorbitan tristearate
E 493	Sorbitan monolaurate
E 494	Sorbitan monooleate
E 495	Sorbitan monopalmitate

Table 6

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

E-number	Name
E 338	Phosphoric acid
E 339	Sodium phosphates
E 340	Potassium phosphates
E 341	Calcium phosphates
E 343	Magnesium phosphates
E 450	Diphosphates
E 451	Triphosphates
E 452	Polyphosphates

Table 7

Alginic acid — alginates

E-number	Name
E 400	Alginic acid
E 401	Sodium alginate
E 402	Potassium alginate
E 403	Ammonium alginate
▼M53
E 404	Calcium alginate

Traditional foods for which certain Member States may continue to prohibit the use of certain categories of food additives

Member State	Foods	Categories of additives which may continue to be banned
Germany	Traditional German beer (Bier nach deutschem Reinheitsgebot gebraut)	All except propellant gases
France	Traditional French bread	All
France	Traditional French preserved truffles	All
France	Traditional French preserved snails	All
France	Traditional French goose and duck preserves (confit)	All
Austria	Traditional Austrian ‘Bergkäse’	All except preservatives
Finland	Traditional Finnish ‘Mämmi’	All except preservatives
Sweden Finland	Traditional Swedish and Finnish fruit syrups	Colours
Denmark	Traditional Danish ‘Kødboller’	Preservatives and colours
Denmark	Traditional Danish ‘Leverpostej’	Preservatives (other than sorbic acid) and colours
Spain	Traditional Spanish ‘Lomo embuchado’	All except preservatives and antioxidants
Italy	Traditional Italian ‘Mortadella’	All except preservatives, antioxidants, pH-adjusting agents, flavour enhancers, stabilisers and packaging gas
Italy	Traditional Italian ‘Cotechino e zampone’	All except preservatives, antioxidants, pH-adjusting agents, flavour enhancers, stabilisers and packaging gas

List of the food colours referred to in Article 24 for which the labelling of foods shall include additional information

Foods containing one or more of the following food colours	Information
Sunset yellow (E 110) (1)	‘name or E number of the colour(s)’: may have an adverse effect on activity and attention in children.
Quinoline yellow (E 104) (1)
Carmoisine (E 122) (1)
Allura red (E 129) (1)
Tartrazine (E 102) (1)
Ponceau 4R (E 124) (1)
(*1) ►M1 ◄

( 6 ) Commission Regulation (EU) No 231/2012 of 9 March 2012 laying down specifications for food additives listed in Annexes II and III to Regulation (EC) No 1333/2008 of the European Parliament and of the Council (OJ L 83, 22.3.2012, p. 1).

		Official Journal
		No	page	date
►M1	COMMISSION REGULATION (EU) No 238/2010 of 22 March 2010	L 75	17	23.3.2010
►M2	COMMISSION REGULATION (EU) No 1129/2011 of 11 November 2011	L 295	1	12.11.2011
M3	Amended by: COMMISSION REGULATION (EU) No 1152/2013 of 19 November 2013	L 311	1	20.11.2013
►M4	COMMISSION REGULATION (EU) No 1130/2011 of 11 November 2011	L 295	178	12.11.2011
►M5	COMMISSION REGULATION (EU) No 1131/2011 of 11 November 2011	L 295	205	12.11.2011
►M6	COMMISSION REGULATION (EU) No 232/2012 of 16 March 2012	L 78	1	17.3.2012
►M7	COMMISSION REGULATION (EU) No 380/2012 of 3 May 2012	L 119	14	4.5.2012
►M8	COMMISSION REGULATION (EU) No 470/2012 of 4 June 2012	L 144	16	5.6.2012
►M9	COMMISSION REGULATION (EU) No 471/2012 of 4 June 2012	L 144	19	5.6.2012
►M10	COMMISSION REGULATION (EU) No 472/2012 of 4 June 2012	L 144	22	5.6.2012
►M11	COMMISSION REGULATION (EU) No 570/2012 of 28 June 2012	L 169	43	29.6.2012
►M12	COMMISSION REGULATION (EU) No 583/2012 of 2 July 2012	L 173	8	3.7.2012
►M13	COMMISSION REGULATION (EU) No 675/2012 of 23 July 2012	L 196	52	24.7.2012
►M14	COMMISSION REGULATION (EU) No 1049/2012 of 8 November 2012	L 310	41	9.11.2012
M15	COMMISSION REGULATION (EU) No 1057/2012 of 12 November 2012	L 313	11	13.11.2012
►M16	COMMISSION REGULATION (EU) No 1147/2012 of 4 December 2012	L 333	34	5.12.2012
►M17	COMMISSION REGULATION (EU) No 1148/2012 of 4 December 2012	L 333	37	5.12.2012
►M18	COMMISSION REGULATION (EU) No 1149/2012 of 4 December 2012	L 333	40	5.12.2012
►M19	COMMISSION REGULATION (EU) No 1166/2012 of 7 December 2012	L 336	75	8.12.2012
►M20	COMMISSION REGULATION (EU) No 25/2013 of 16 January 2013	L 13	1	17.1.2013
►M21	COMMISSION REGULATION (EU) No 244/2013 of 19 March 2013	L 77	3	20.3.2013
►M22	COMMISSION REGULATION (EU) No 256/2013 of 20 March 2013	L 79	24	21.3.2013
►M23	COMMISSION REGULATION (EU) No 438/2013 of 13 May 2013	L 129	28	14.5.2013
►M24	COMMISSION REGULATION (EU) No 509/2013 of 3 June 2013	L 150	13	4.6.2013
►M25	COMMISSION REGULATION (EU) No 510/2013 of 3 June 2013	L 150	17	4.6.2013
►M26	COMMISSION REGULATION (EU) No 723/2013 of 26 July 2013	L 202	8	27.7.2013
►M27	COMMISSION REGULATION (EU) No 738/2013 of 30 July 2013	L 204	32	31.7.2013
►M28	COMMISSION REGULATION (EU) No 739/2013 of 30 July 2013	L 204	35	31.7.2013
►M29	COMMISSION REGULATION (EU) No 816/2013 of 28 August 2013	L 230	1	29.8.2013
►M30	COMMISSION REGULATION (EU) No 817/2013 of 28 August 2013	L 230	7	29.8.2013
►M31	COMMISSION REGULATION (EU) No 818/2013 of 28 August 2013	L 230	12	29.8.2013
►M32	COMMISSION REGULATION (EU) No 913/2013 of 23 September 2013	L 252	11	24.9.2013
►M33	COMMISSION REGULATION (EU) No 1068/2013 of 30 October 2013	L 289	58	31.10.2013
►M34	COMMISSION REGULATION (EU) No 1069/2013 of 30 October 2013	L 289	61	31.10.2013
►M35	COMMISSION REGULATION (EU) No 1274/2013 of 6 December 2013	L 328	79	7.12.2013
►M36	COMMISSION REGULATION (EU) No 59/2014 of 23 January 2014	L 21	9	24.1.2014
►M37	COMMISSION REGULATION (EU) No 264/2014 of 14 March 2014	L 76	22	15.3.2014
►M38	COMMISSION REGULATION (EU) No 298/2014 of 21 March 2014	L 89	36	25.3.2014
►M39	COMMISSION REGULATION (EU) No 497/2014 of 14 May 2014	L 143	6	15.5.2014
►M40	COMMISSION REGULATION (EU) No 505/2014 of 15 May 2014	L 145	32	16.5.2014
►M41	COMMISSION REGULATION (EU) No 506/2014 of 15 May 2014	L 145	35	16.5.2014
►M42	COMMISSION REGULATION (EU) No 601/2014 of 4 June 2014	L 166	11	5.6.2014
►M43	COMMISSION REGULATION (EU) No 685/2014 of 20 June 2014	L 182	23	21.6.2014
►M44	COMMISSION REGULATION (EU) No 923/2014 of 25 August 2014	L 252	11	26.8.2014
►M45	COMMISSION REGULATION (EU) No 957/2014 of 10 September 2014	L 270	1	11.9.2014
►M46	COMMISSION REGULATION (EU) No 969/2014 of 12 September 2014	L 272	8	13.9.2014
►M47	COMMISSION REGULATION (EU) No 1084/2014 of 15 October 2014	L 298	8	16.10.2014
►M48	COMMISSION REGULATION (EU) No 1092/2014 of 16 October 2014	L 299	19	17.10.2014
►M49	COMMISSION REGULATION (EU) No 1093/2014 of 16 October 2014	L 299	22	17.10.2014
►M50	COMMISSION REGULATION (EU) 2015/537 of 31 March 2015	L 88	1	1.4.2015
►M51	COMMISSION REGULATION (EU) 2015/538 of 31 March 2015	L 88	4	1.4.2015
►M52	COMMISSION REGULATION (EU) 2015/639 of 23 April 2015	L 106	16	24.4.2015
►M53	COMMISSION REGULATION (EU) 2015/647 of 24 April 2015	L 107	1	25.4.2015
►M54	COMMISSION REGULATION (EU) 2015/649 of 24 April 2015	L 107	17	25.4.2015
►M55	COMMISSION REGULATION (EU) 2015/1362 of 6 August 2015	L 210	22	7.8.2015
►M56	COMMISSION REGULATION (EU) 2015/1378 of 11 August 2015	L 213	1	12.8.2015
►M57	COMMISSION REGULATION (EU) 2015/1739 of 28 September 2015	L 253	3	30.9.2015
►M58	COMMISSION REGULATION (EU) 2015/1832 of 12 October 2015	L 266	27	13.10.2015
►M59	COMMISSION REGULATION (EU) 2016/56 of 19 January 2016	L 13	46	20.1.2016
►M60	COMMISSION REGULATION (EU) 2016/263 of 25 February 2016	L 50	25	26.2.2016
►M61	COMMISSION REGULATION (EU) 2016/324 of 7 March 2016	L 61	1	8.3.2016
►M62	COMMISSION REGULATION (EU) 2016/441 of 23 March 2016	L 78	47	24.3.2016
►M63	COMMISSION REGULATION (EU) 2016/479 of 1 April 2016	L 87	1	2.4.2016
►M64	COMMISSION REGULATION (EU) 2016/683 of 2 May 2016	L 117	28	3.5.2016
►M65	COMMISSION REGULATION (EU) 2016/691 of 4 May 2016	L 120	4	5.5.2016
►M66	COMMISSION REGULATION (EU) 2016/1776 of 6 October 2016	L 272	2	7.10.2016
►M67	COMMISSION REGULATION (EU) 2017/335 of 27 February 2017	L 50	15	28.2.2017
►M68	COMMISSION REGULATION (EU) 2017/839 of 17 May 2017	L 125	7	18.5.2017
M69	COMMISSION REGULATION (EU) 2017/871 of 22 May 2017	L 134	3	23.5.2017
►M70	COMMISSION REGULATION (EU) 2017/874 of 22 May 2017	L 134	18	23.5.2017
►M71	COMMISSION REGULATION (EU) 2017/1270 of 14 July 2017	L 184	1	15.7.2017
►M72	COMMISSION REGULATION (EU) 2017/1271 of 14 July 2017	L 184	3	15.7.2017
►M73	COMMISSION REGULATION (EU) 2017/1399 of 28 July 2017	L 199	8	29.7.2017
►M74	COMMISSION REGULATION (EU) 2018/74 of 17 January 2018	L 13	21	18.1.2018
►M75	COMMISSION REGULATION (EU) 2018/97 of 22 January 2018	L 17	11	23.1.2018
►M76	COMMISSION REGULATION (EU) 2018/98 of 22 January 2018	L 17	14	23.1.2018
M77	COMMISSION REGULATION (EU) 2018/627 of 20 April 2018	L 104	57	24.4.2018
►M78	COMMISSION REGULATION (EU) 2018/677 of 3 May 2018	L 114	10	4.5.2018
►M79	COMMISSION REGULATION (EU) 2018/682 of 4 May 2018	L 116	5	7.5.2018