►B	EUROPEAN PARLIAMENT AND COUNCIL DIRECTIVE No 95/2/EC of 20 February 1995 on food additives other than colours and sweeteners (OJ L 061, 18.3.1995, p.1)

Amended by:

		Official Journal
		No	page	date
►M1	DIRECTIVE 96/85/EC OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL of 19 December 1996	L 86	4	28.3.1997
►M2	DIRECTIVE 98/72/EC OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL of 15 October 1998	L 295	18	4.11.1998
►M3	DIRECTIVE 2001/5/EC OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL of 12 February 2001	L 55	59	24.2.2001
►M4	DIRECTIVE 2003/52/EC OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL Text with EEA relevance of 18 June 2003	L 178	23	17.7.2003
►M5	REGULATION (EC) No 1882/2003 OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL of 29 September 2003	L 284	1	31.10.2003
►M6	DIRECTIVE 2003/114/EC OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL of 22 December 2003	L 24	58	29.1.2004
►M7	DIRECTIVE 2006/52/EC OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL of 5 July 2006	L 204	10	26.7.2006

Corrected by:

C1	Corrigendum, OJ L 248, 14.10.1995, p. 60 (95/2)
►C2	Corrigendum, OJ L 078, 17.3.2007, p. 32 (06/52)

▼B

EUROPEAN PARLIAMENT AND COUNCIL DIRECTIVE No 95/2/EC

of 20 February 1995

on food additives other than colours and sweeteners

THE EUROPEAN PARLIAMENT AND THE COUNCIL OF THE EUROPEAN UNION,

Having regard to the Treaty establishing the European Community, and in particular Article 100a thereof,

Having regard to the proposal from the Commission ( 1 ),

Having regard to the opinion of the Economic and Social Committee ( 2 ),

Acting in accordance with the procedure laid down in Article 189b of the Treaty ( 3 ),

Having regard to the Council Directive 89/107/EEC of 21 December 1988 on the approximation of the laws of the Member States concerning food additives authorized for use in foodstuffs intended for human consumption ( 4 ), and in particular Article 3 (2) thereof,

Whereas differences between national laws relating to preservatives, antioxidants and other additives and their conditions of use hinder the free movement of foodstuffs; whereas this may create conditions of unfair competition;

Whereas the prime consideration for any rules on these food additives and their conditions of use should be the need to protect the consumer;

Whereas it is generally recognized that unprocessed foodstuffs and certain other foodstuffs should be free from food additives;

Whereas, having regard to the most recent scientific and toxicological information on these substances, some of them are to be permitted only for certain foodstuffs and under certain conditions of use;

Whereas it is necessary to lay down strict rules for the use of food additives in infant formulae, follow-on formulae and weaning foods, as referred to in Council Directive 89/398/EEC of 3 May 1989 on the approximation of the laws of the Member States relating to foodstuffs intended for particular nutritional uses ( 5 ), and in particular Article 4 (1) (e) thereof;

Whereas this Directive is not intended to affect rules relating to sweeteners and colours;

Whereas, pending specific provisions pursuant to Council Directive 91/414/EEC of 15 July 1991 concerning the placing of plant protection products on the market ( 6 ), and pursuant to Council Directive 90/642/EEC of 27 November 1990 on the fixing of maximum levels for pesticide residues in and on certain products of plant origin, including fruit and vegetables ( 7 ), certain substances belonging to this category are provisionally covered by this Directive;

Whereas the Commission is to adapt Community provisions to accord with the rules laid down in this Directive;

Whereas the Scientific Committee for Food has been consulted for those substances which are not yet the subject of a Community provision;

Whereas it is necessary to include in this Directive specific provisions concerning additives referred to in other Community provisions;

Whereas it is desirable that when a decision is taken on whether a particular foodstuff belongs to a certain category of foods, the consultation of the Standing Committee for Foodstuffs procedure is followed;

Whereas modifications of existing purity criteria for food additives other than colours and sweeteners and new specifications for those where no purity criteria exist will be adopted in accordance with the procedure laid down in Article 11 of Directive 89/107/EEC;

Whereas the Scientific Committee for Food has not yet given an opinion on flour treatment agents; whereas those agents will be the subject of a separate Directive;

Whereas this Directive replaces Directives 64/54/EEC ( 8 ), 70/357/EEC ( 9 ), 74/329/EEC ( 10 ) and 83/463/EEC ( 11 ); whereas those Directives are hereby repealed,

HAVE ADOPTED THIS DIRECTIVE:

Article 1

▼M2

1. This Directive is a specific Directive forming a part of the comprehensive Directive, within the meaning of Article 3 of Directive 89/107/EEC, and applies to additives other than colours and sweeteners. It does not apply to enzymes other than those mentioned in the Annexes,

▼B

2. Only additives which satisfy the requirements laid down by the Scientific Committee for Food may be used in foodstuffs.

3. For the purpose of this Directive:

(a) ‘preservatives’ are substances which prolong the shelf-life of foodstuffs by protecting them against deterioration caused by micro-organisms;

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

▼M7

(c) ‘carriers’, including carrier solvents, are substances used to dissolve, dilute, disperse or otherwise physically modify a food additive or flavouring without altering its function (and without exerting any technological effect themselves) in order to facilitate its handling, application or use;

▼B

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

(t) ‘raising agents’ are substances or combinations of substances which liberate gas and thereby increase the volume of a dough or a batter;

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

▼M6

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

▼B

(w) ‘thickeners’ are substances which increase the viscosity of a foodstuff.

4. Flour treatment agents other than emulsifiers are substances which are added to flour or dough to improve its baking quality.

5. For the purposes of this Directive the following are not considered as food additives:

(a) substances used for treatment of drinking water as provided for in Directive 80/778/EEC ( 12 );

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

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

(e) ammonium chloride;

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

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

(h) caseinates and casein;

(i) inulin.

Article 2

▼M2

1. Only substances listed in Annexes I, III, IV and V may be used in foodstuffs for the purposes mentioned in Article 1(3) and Article 1(4),

2. Food additives listed in Annex I are permitted in foodstuffs, for the purposes mentioned in Article 1(3) and Article 1(4), with the exception of those foodstuffs listed in Annex II, following the ‘quantum satis’ principle,

▼B

3. Except where specifically provided for, paragraph 2 does not apply to:

(a)

— unprocessed foodstuffs,

— honey as defined in Directive 74/409/EEC ( 13 )

— non-emulsified oils and fats of animal or vegetable origin,

— butter,

▼M2

— pasteurised and sterilised (including UHT) milk (including plain, skimmed and semi-skimmed) and plain pasteurised cream,

▼B

— unflavoured, live fermented milk products,

— natural mineral water as defined in Directive 80/777/EEC ( 14 ) and spring water,

— coffee (excluding flavoured instant coffee) and coffee extracts,

— unflavoured leaf tea,

— sugars as defined in Directive 73/437/EEC ( 15 ),

▼M2

— dry pasta, excluding gluten-free and/or pasta intended for hypoproteic diets, in accordance with Directive 89/398/EEC,

▼B

— natural unflavoured buttermilk (excluding sterilized buttermilk).

Within the meaning of this Directive, the term ‘unprocessed’ means not having undergone any treatment resulting in a substantial change in the original state of the foodstuffs; however, the foodstuffs may have been, for example, divided, parted, severed, boned, minced, skinned, pared, peeled, ground, cut, cleaned, trimmed, deep-frozen or frozen, chilled, milled or husked, packed or unpacked;

(b) foods for infants and young children as referred to in Directive 89/398/EEC, including foods for infants and young children not in good health; these foodstuffs are subject to the provisions of Annex VI;

(c) the foodstuffs listed in Annex II, which may contain only those additives referred to in that Annex and those additives referred to in Annexes III and IV under the conditions specified therein.

4. Additives listed in Annexes III and IV may only be used in the foodstuffs referred to in those Annexes and under the conditions specified therein.

5. Only those additives listed in Annex V may be used as carriers or carrier solvents for food additives and must be used under the conditions specified therein.

6. The provisions of this Directive shall also apply to the corresponding foodstuffs intended for particular nutritional uses in accordance with Directive 89/398/EEC.

7. Maximum levels indicated in the Annexes refer to foodstuffs as marketed, unless otherwise stated.

8. In the Annexes to this Directive, ‘quantum satis’ means that no maximum level is specified. However, additives shall be used in accordance with good manufacturing practice, at a level not higher than is necessary to achieve the intended purpose and provided that they do not mislead the consumer.

Article 3

▼M6

1. The presence of a food additive is permissible:

(a) in a compound foodstuff other than one mentioned in Article 2(3), to the extent to which the food additive is permitted in one of the ingredients of the compound foodstuff;

(b) in a foodstuff where a flavouring has been added, to the extent to which the food additive is permitted in the flavouring in compliance with this Directive and has been carried over to the foodstuff via the flavouring, provided the food additive has no technological function in the final foodstuff; or

(c) if the foodstuff is destined to be used solely in the preparation of a compound foodstuff and to an extent such that the compound foodstuff conforms to the provisions of this Directive.

▼B

2. Paragraph 1 does not apply to infant formulae, follow-on formulae and ►M7 processed cereal-based foods and baby foods ◄ , as referred to in Directive 89/398/EEC, except where specially provided for.

▼M6

3. The level of additives in flavourings shall be limited to the minimum necessary to guarantee the safety and quality of flavourings and to facilitate their storage. Furthermore, the presence of additives in flavourings must not mislead consumers or present a hazard to their health. If the presence of an additive in a foodstuff, as a consequence of adding flavourings, has a technological function in the foodstuff, it shall be considered as an additive of the foodstuff and not as an additive of the flavouring.

▼B

Article 4

This Directive shall apply without prejudice to specific Directives permitting additives listed in the Annexes to be used as sweeteners or colours.

Article 5

Where necessary, it may be decided by the procedure laid down in Article 6 of this Directive:

— whether a particular foodstuff not categorized at the moment this Directive was adopted belongs to a category of foodstuffs referred to in Article 2 or in one of the Annexes, or

— whether a food additive listed in the Annexes and authorized at ‘quantum satis’ is used in accordance with the criteria referred to in Article 2, or

— whether a substance is a food additive within the meaning of Article 1.

▼M5

Article 6

1. The Commission shall be assisted by the Standing Committee on the Food Chain and Animal Health, set up by Article 58 of Regulation (EC) No 178/2002 ( 16 ), hereinafter referred to as ‘the Committee’.

2. Where reference is made to this Article, Articles 5 and 7 of Decision 1999/468/EC ( 17 ) 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. The Committee shall adopt its rules of procedure.

▼B

Article 7

Member States shall, within three years of the entry into force of this Directive, establish systems to monitor the consumption and use of food additives and report their findings to the Commission.

The Commission shall report to the European Parliament and the Council within five years of the entry into force of this Directive on the changes which have taken place in the food additives market, the levels of use and consumption.

In accordance with the general criteria in point 4 of Annex II to Directive 89/107/EEC, within five years of the entry into force of this Directive, the Commission shall review the conditions of use referred to in this Directive, and propose amendments where necessary.

Article 8

1. Directives 64/54/EEC, 70/357/EEC, 74/329/EEC and 83/463/EEC are hereby repealed.

2. References to these repealed Directives and to the purity criteria for certain food additives referred to in them shall henceforth be construed as references to this Directive.

Article 9

Member States shall bring into force the laws, regulations and administrative provisions necessary to comply with this Directive not later than 25 September 1996 in order to:

— allow, by 25 September 1996 at the latest, trade in and use of products conforming to this Directive,

— prohibit by 25 March 1997 at the latest, trade in and use of products not conforming to this Directive; products put on the market or labelled before that date which do not comply with this Directive may, however, be marketed until stocks are exhausted.

They shall forthwith inform the Commission thereof.

When Member States adopt these measures, they shall contain a reference to this Directive or shall be accompanied by such reference on the occasion of their official publication. The methods of making such reference shall be laid down by the Member States.

Article 10

This Directive shall enter into force on the seventh day following that of its publication in the Official Journal of the European Communities.

Article 11

This Directive is addressed to the Member States.

ANNEX I

FOOD ADDITIVES GENERALLY PERMITTED FOR USE IN FOODSTUFFS NOT REFERRED TO IN ARTICLE 2 (3)

Note

1. Substances on this list may be added to all foodstuffs with the exception of those referred to in Article 2 (3) following the quantum satis principle.

▼M6

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

▼B

3. Explanation of symbols used:

*	The substances E 290, E 938, E 939, E 941, E 942, E 948 and ►M3 E 949 ◄ may also be used in the foodstuffs referred to in Article 2 (3).

#	The substances E 410, E 412, E 415 and E 417 may not be used to produce dehydrated foodstuffs intended to rehydrate on ingestion.

▼M7

4. The substances listed under numbers E 400, E 401, E 402, E 403, E 404, E 406, E 407, E 407a, E 410, E 412, E 413, E 414, E 415, E 417, E 418 and E 440 may not be used in jelly mini-cups, defined, for the purpose of this Directive, 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 No	Name
▼M6
E 170	Calcium carbonate
▼B
E 260	Acetic acid
E 261	Potassium acetate
E 262	Sodium acetates
	(i) Sodium acetate
	(ii) Sodium hydrogen acetate (sodium diacetate)
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
	(i) Ascorbyl palmitate
	(ii) Ascorbyl stearate
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
	(i) Monosodium citrate
	(ii) Disodium citrate
	(iii) Trisodium citrate
E 332	Potassium citrates
	(i) Monopotassium citrate
	(ii) Tripotassium citrate
E 333	Calcium citrates
	(i) Monocalcium citrate
	(ii) Dicalcium citrate
	(iii) Tricalcium citrate
E 334	Tartaric acid (L(+)-)
E 335	Sodium tartrates
	(i) Monosodium tartrate
	(ii) Disodium tartrate
E 336	Potassium tartrates
	(i) Monopotassium tartrate
	(ii) Dipotassium tartrate
E 337	Sodium potassium tartrate
E 350	Sodium malates
	(i) Sodium malate
	(ii) Sodium hydrogen malate
E 351	Potassium malate
E 352	Calcium malates
	(i) Calcium malate
	(ii) Calcium hydrogen malate
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
▼M1
E 407a	Processed eucheuma seaweed
▼B
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
	(i) Pectin
	(ii) amidated pectin
E 460	Cellulose
	(i) Microcrystalline cellulose
	(ii) Powdered cellulose
E 461	Methyl cellulose
▼M7
E 462	Ethyl cellulose
▼B
E 463	Hydroxypropyl cellulose
E 464	Hydroxypropyl methyl cellulose
E 465	Ethyl methyl cellulose
E 466	Carboxy methyl cellulose
	Sodium carboxy methyl cellulose
▼M6
	Cellulose gum
▼M2
E 469	Enzymatically hydrolysed carboxy methyl cellulose
▼M6
	Enzymatically hydrolysed cellulose gum
▼B
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
	(i) Sodium carbonate
	(ii) Sodium hydrogen carbonate
	(iii) Sodium sesquicarbonate
E 501	Potassium carbonates
	(i) Potassium carbonate
	(ii) Potassium hydrogen carbonate
E 503	Ammonium carbonates
	(i) Ammonium carbonate
	(ii) Ammonium hydrogen carbonate
E 504	Magnesium carbonates
	(i) Magnesium carbonate
	(ii) Magnesium hydroxide carbonate (syn.: Magnesium hydrogen carbonate)
E 507	Hydrochloric acid
E 508	Potassium chloride
E 509	Calcium chloride
E 511	Magnesium chloride
E 513	Sulphuric acid
E 514	Sodium sulphates
	(i) Sodium sulphate
	(ii) Sodium hydrogen sulphate
E 515	Potassium sulphates
	(i) Potassium sulphate
	(ii) Potassium hydrogen sulphate
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
▼M2
E 920	L-Cysteine (1)
▼B
E 938	Argon*
E 939	Helium*
E 941	Nitrogen*
E 942	Nitrous oxide*
E 948	Oxygen*
▼M3
E 949	Hydrogen *
▼M2
E 1103	Invertase
▼B
E 1200	Polydextrose
E 1404	Oxidized 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
▼M2
E 1451	Acetylated oxidised starch
▼B
(1) May be used only as a flour treatment agent. ▼B

ANNEX II

FOODSTUFFS IN WHICH A LIMITED NUMBER OF ADDITIVES OF ANNEX I MAY BE USED

Foodstuff

Additive

Maximum level

Cocoa and chocolate products as defined in Directive 73/241/EEC (1)

E 330

Citric acid

0,5 %

E 322

Lecithins

quantum satis

E 334

Tartaric acid

0,5 %

E 422

Glycerol

quantum satis

E 471

Mono- and diglycerides of fatty acids

quantum satis

►M6 E 170 ◄

►M6 Calcium carbonate ◄

7 % on dry matter without fat expressed as potassium carbonates

E 500

Sodium carbonates

E 501

Potassium carbonates

E 503

Ammonium carbonates

E 504

Magnesium carbonates

E 524

Sodium hydroxide

E 525

Potassium hydroxide

E 526

Calcium hydroxide

E 527

Ammonium hydroxide

E 528

Magnesium hydroxide

E 530

Magnesium oxide

E 414

Acacia gum

as glazing agents only quantum satis

E 440

Pectins

▼M6

E 472c

Citric acid esters of mono- and diglycerides of fatty acids

quantum satis

▼B

Fruit juices and nectars as defined in Directive 93/77/EEC (2)

E 300

Ascorbic acid

quantum satis

Pineapple juice as defined in Directive 93/77/EEC

E 296

Malic acid

3 g/l

Nectars as defined in Directive 93/77/EEC

E 330

Citric acid

5 g/l

E 270

Lactic acid

5 g/l

Grape juice as defined in Directive 93/77/EEC

►M6 E 170 ◄

►M6 Calcium carbonate ◄

quantum satis

E 336

Potassium tartrates

quantum satis

Fruit juices as defined in Directive 93/77/EEC

E 330

Citric acid

3 g/l

Extra jam and extra jelly, as defined in Directive 79/693/EEC (3)

E 440

Pectins

quantum satis

E 270

Lactic acid

quantum satis

E 296

Malic acid

E 300

Ascorbic acid

E 327

Calcium lactate

E 330

Citric acid

E 331

Sodium citrates

E 333

Calcium citrates

E 334

Tartaric acid

E 335

Sodium tartrates

E 350

Sodium malates

E 471

Mono- and diglycerides of fatty acids

quantum satis

Jam, jellies and marmalades as defined in Directive 79/693/EEC and other similar fruit spreads including low-calorie products

E 440

Pectins

quantum satis

E 270

Lactic acid

quantum satis

E 296

Malic acid

E 300

Ascorbic acid

E 327

Calcium lactate

E 330

Citric acid

E 331

Sodium citrates

E 333

Calcium citrates

E 334

Tartaric acid

E 335

Sodium tartrates

E 350

Sodium malates

E 400

Alginic acid

10 g/kg (individually or in combination)

E 401

Sodium alginate

E 402

Potassium alginate

E 403

Ammonium alginate

E 404

Calcium alginate

E 406

Agar

E 407

Carrageenan

E 410

Locust bean gum

E 412

Guar gum

E 415

Xanthan gum

E 418

Gellan gum

▼M2

E 471

Μοno and diglycerides of fatty acids

quantum satis

▼B

E 509

Calcium chloride

quantum satis

E 524

Sodium hydroxide

Partially dehydrated and dehydrated milk as defined in Directive 76/118/EEC (4)

E 300

Ascorbic acid

quantum satis

E 301

Sodium ascorbate

E 304

Fatty acid esters of ascorbic acid

E 322

Lecithins

E 331

Sodium citrates

E 332

Potassium citrates

E 407

Carrageenan

E 500 (ii)

Sodium bicarbonate

E 501 (ii)

Potassium bicarbonate

E 509

Calcium chloride

▼M2

Plain pasteurised cream

E 401

Sodium alginate

quantum satis

E 402

Potassium alginate

E 407

Carrageenan

E 466

Sodium carboxy methyl cellulose

E 471

Mono- and diglycerides of fatty acids

▼B

►M2 Frozen and deep-frozen unprocessed fruit and vegetables; prepacked, refrigerated unprocessed fruit and vegetables ready for consumption and prepacked unprocessed and peeled potatoes. ◄

►M6 E 296 ◄

►M6 Malic acid ◄

►M6 quantum satis (only for peeled potatoes) ◄

E 300

Ascorbic acid

quantum satis

E 301

Sodium ascorbate

E 302

Calcium ascorbate

E 330

Citric acid

Fruit compote

E 331

Sodium citrates

E 332

Potassium citrates

▼M6

E 440

Pectin

quantum satis (only for fruit compote other than apple)

E 509

Calcium chloride

▼B

Unprocessed fish, crustaceans and molluscs, including such products frozen and deep- frozen

E 333

Calcium citrates

Quick-cook rice

E 471

Mono- and diglycerides of fatty acids

quantum satis

E 472a

Acetic acid esters of mono- and diglycerides of fatty acids

Non emulsified oils and fats of animal or vegetable origin (except virgin oils and olive oils)

E 304

Fatty acid esters of ascorbic acid

quantum satis

E 306

Tocopherol-rich extract

E 307

Alpha-tocopherol

E 308

Gamma-tocopherol

E 309

Delta-tocopherol

E 322

Lecithins

30 g/l

E 471

Mono- and diglycerides of fatty acids

10 g/l

E 330

Citric acid

quantum satis

E 331

Sodium citrates

E 332

Potassium citrates

E 333

Calcium citrates

▼M2

Non-emulsified oils and fats of animal or vegetable origin (except virgin oils and olive oils) specifically intended for cooking and/or frying purposes or for the preparation of gravy

E 270

Lactic acid

quantum satis

E 300

Ascorbic acid

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

30 g/l

E 471

Mono- and diglycerides of fatty acids

10 g/l

E 472 c

Citric acid esters of mono-and diglycerides of fatty acids

quantum satis

E 330

Citric acid

E 331

Sodium citrates

E 332

Potassium citrates

E 333

Calcium citrates

▼B

Refined olive oil, including olive pomace oil

E 307

Alfa-tocopherol

200 mg/l

▼M7

Ripened cheese

E 170

Calcium carbonate

quantum satis

E 504

Magnesium carbonates

E 509

Calcium chloride

E 575

Glucono-delta-lactone

E 500ii

Sodium hydrogen carbonate

quantum satis (only for sour milk cheese)

▼B

Mozzarella and whey cheese

►M2 E 260 ◄

►M2 Acetic acid ◄

►M2 quantum satis ◄

E 270

Lactic acid

quantum satis

E 330

Citric acid

▼M6

E 460 (ii)

Powdered cellulose

quantum satis (only for grated and sliced cheese)

▼B

E 575

Glucono-delta-lactone

Canned and bottled fruit and vegetables

E 260

Acetic acid

quantum satis

E 261

Potassium acetate

E 262

Sodium acetates

E 263

Calcium acetate

E 270

Lactic acid

▼M2

E 296

Malic acid

quantum satis

▼B

E 300

Ascorbic acid

E 301

Sodium ascorbate

E 302

Calcium ascorbate

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

E 335

Sodium tartrates

E 336

Potassium tartrates

E 337

Sodium potassium tartrate

E 509

Calcium chloride

E 575

Glucono-delta-lactone

Gehakt

►M2 E 300 ◄

►M2 Ascorbic Acid ◄

►M2 quantum satis ◄

►M2 E 301 ◄

►M2 Sodium ascorbate ◄

►M2 E 302 ◄

►M2 Calcium ascorbate ◄

E 330

Citric acid

quantum satis

E 331

Sodium citrates

E 332

Potassium citrates

E 333

Calcium citrates

Pre-packed preparations of fresh minced meat

E 300

Ascorbic acid

quantum satis

E 301

Sodium ascorbate

E 302

Calcium ascorbate

E 330

Citric acid

E 331

Sodium citrates

E 332

Potassium citrates

E 333

Calcium citrates

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

E 260

Acetic acid

quantum satis

E 261

Potassium acetate

E 262

Sodium acetates

E 263

Calcium acetate

E 270

Lactic acid

E 300

Ascorbic acid

E 301

Sodium ascorbate

E 302

Calcium ascorbate

E 304

Fatty acid esters of ascorbic acid

E 322

Lecithins

E 325

Sodium lactate

E 326

Potassium lactate

E 327

Calcium lactate

E 471

Mono- and diglycerides of fatty acids

E 472a

Acetic 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

Pain courant français; ►M7 Friss búzakenyér, fehér és félbarna kenyerek ◄

E 260

Acetic acid

quantum satis

E 261

Potassium acetate

E 262

Sodium acetates

E 263

Calcium acetate

E 270

Lactic acid

E 300

Ascorbic acid

E 301

Sodium ascorbate

E 302

Calcium ascorbate

E 304

Fatty acid esters of ascorbic acid

E 322

Lecithins

E 325

Sodium lactate

E 326

Potassium lactate

E 327

Calcium lactate

E 471

Mono- and diglycerides of fatty acids

Fresh pasta

E 270

Lactic acid

quantum satis

E 300

Ascorbic acid

E 301

Sodium ascorbate

E 322

Lecithins

E 330

Citric acid

E 334

Tartaric acid

E 471

Mono- and diglycerides of fatty acids

E 575

Glucono-delta-lactone

Wines and sparkling wines and partially fermented grape must

Additives authorized:

in accordance with Regulations (EEC) No 822/87 (5), (EEC) No 4252/88 (6), (EEC) No 2332/92 (7) and (EEC) No 1873/84 (8) and their implementing regulations,

in accordance with Regulation (EEC) No 1873/84 authorizing the offer or disposal for direct human consumption of certain imported wines which may have undergone oenological processes not provided for in Regulation (EEC) No 337/79

pro memoria

Beer

E 270

Lactic acid

quantum satis

E 300

Ascorbic acid

E 301

Sodium ascorbate

E 330

Citric acid

E 414

Acacia gum

Foie gras, foie gras entier, blocs de foie gras; ►M7 Libamáj, libamáj egészben, libamáj tömbben ◄

E 300

Ascorbic acid

quantum satis

E 301

Sodium ascorbate

▼M2

Pineapple and passion fruit juices and nectars

E 440

Pectins

3 g/l

Sliced and grated ripened cheese

►M6 E 170 ◄

►M6 Calcium carbonate ◄

quantum satis

E 504

Magnesium carbonates

E 509

Calcium chloride

E 575

Glucono-delta-lactone

E 460

Celluloses

Soured-cream butter

E 500

Sodium carbonates

quantum satis

▼M6

UHT goat milk

E 331

Sodium citrates

4 g/l

Chestnuts in liquid

E 410

Locust bean gum

quantum satis

E 412

Guar gum

E 415

Xanthane gum

▼B

(1) OJ No L 228, 16. 8. 1973, p. 23.

(2) OJ No L 244, 30. 9. 1993, p. 23.

(3) OJ No L 205, 13. 8. 1979, p. 5.

(4) OJ No L 24, 30. 1. 1976, p. 49.

(5) OJ No L 84, 27. 3. 1987, p. 1.

(6) OJ No L 373, 31. 12. 1988, p. 59.

(7) OJ No L 231, 13. 8. 1992, p. 1.

(8) OJ No L 176, 3. 7. 1984, p. 6.

ANNEX III

CONDITIONALLY PERMITTED PRESERVATIVES AND ANTIOXIDANTS

PART A

Sorbates, benzoates and p-hydroxybenzoates

E No

Name

Abbreviation

E 200

Sorbic acid

E 202

Potassium sorbate

E 203

Calcium sorbate

E 210

Benzoic acid

Ba (1)

E 211

Sodium benzoate

E 212

Potassium benzoate

E 213

Calcium benzoate

E 214

Ethyl-p-hydroxybenzoate

PHB

E 215

Sodium ethyl p-hydroxybenzoate

▼M7 —————

▼B

E 218

Methyl p-hydroxybenzoate

E 219

Sodium methyl p-hydroxybenzoate

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

Note

1. The levels of all substances mentioned above are expressed as the free acid.

2. The abbreviations used in the table mean the following:

—	Sa + Ba : Sa and Ba used singly or in combination

—	Sa + PHB : Sa and PHB used singly or in combination

—	Sa + Ba + PHB : Sa, Ba and PHB used singly or in combination.

3. The maximum levels of use indicated refer to foodstuffs ready for consumption prepared following manufacturers' instructions.

Foodstuff	Maximum level (mg/kg or mg/l as appropriate)
Foodstuff	Sa	Ba	PHB	Sa + Ba	Sa + PHB	Sa + Ba + PHB
Wine-based flavoured drinks including products covered by Regulation (EEC) No 1601/91	200
Non-alcoholic flavoured drinks (1)	300	150		250 Sa + 150 Ba
Liquid tea concentrates and liquid fruit and herbal infusion concentrates				600
Grape juice, unfermented, for sacramental use				2 000
Wines as referred to in Regulation (EEC) No 822/87 (2); alcohol-free wine; fruit wine (including alcohol- free); Made wine; cider and perry (including alcohol-free)	200
Sød … Saft or sødet … Saft	500	200
Alcohol-free beer in keg		200
Mead	200
Spirits with less than 15 % alcohol by volume	200	200		400
Fillings of ravioli and similar products	1 000
Low-sugar jams, jellies, marmalades and similar low calorie or sugar-free products and other fruit-based spreads Mermeladas		500		1 000
Candied, crystallized and glacé fruit and vegetables				1 000
Dried fruit	1 000
Frugtgrød and Rote Grütze	1 000	500
Fruit and vegetable preparations including fruit-based sauces, excluding purée, mousse, compote, salads and similar products, canned or bottled	1 000
Vegetables in vinegar, brine or oil (excluding olives)				2 000
Potato dough and pre-fried potato slices	2 000
Gnocchi	1 000
Polenta	200
▼M2
Olives and olive-based preparations	1 000	500		1 000
▼B
Jelly coatings of meat products (cooked, cured or dried); Pâté					1 000
Surface treatment of dried meat products						quantum satis
Semi-preserved fish products including fish roe products				2 000
Salted, dried fish				200
▼M7 —————
▼B
Crangon crangon and Crangon vulgaris, cooked				6 000
Cheese, pre-packed, sliced	1 000
Unripened cheese	1 000
Processed cheese	2 000
Layered cheese and cheese with added foodstuffs	1 000
Non-heat-treated dairy-based desserts				300
Curdled milk	1 000
Liquid egg (white, yolk or whole egg)				5 000
Dehydrated, concentrated, frozen and deep-frozen egg products	1 000
Pre-packed sliced bread and rye-bread	2 000
►M6 Partially baked, pre-packed bakery wares intended for retail sale and energy-reduced bread intended for retail sale ◄	2 000
Fine bakery wares with a water activity of more than 0,65	2 000
Cereal- or potato-based snacks and coated nuts					1 000 (max. 300 PHB)
Batters	2 000
Confectionery (excluding chocolate)						1 500 (max. 300 PHB)
Chewing gum				1 500
Toppings (syrups for pancakes, flavoured syrups for milkshakes and ice cream; similar products)	1 000
Fat emulsions (excluding butter) with a fat content of 60 % or more	1 000
Fat emulsions with a fat content less than 60 %	2 000
▼M2
Emulsified sauces with a fat content of 60 % or more	1 000	500		1 000
Emulsified sauces with a fat content less than 60 %	2 000	1 000		2 000
▼B
Non-emulsified sauces				1 000
Prepared salads				1 500
Mustard				1 000
Seasonings and condiments				1 000
Liquid soups and broths (excluding canned)				500
Aspic	1 000	500
▼M7 —————
▼B
►M7 Dietary foods for special medical purposes as defined in Directive 1999/21/EC (5) ◄ excluding foods for infants and young children as referred to in Directive 89/398/EEC (3) — dietetic formulae for weight control intended to replace total daily food intake or an individual meal				1 500
▼M2
… Mehu and Makeutettu … Mehu	500	200
Analogues of meat, fish, crustaceans and cephalopods and cheese based on protein	2 000
Dulce de membrillo		1 000
Marmelada				1 500
Ostkaka	2 000
Pasha	1 000
Semmelknödelteig	2 000
Cheese and cheese analogues (surface treatment only)	quantum satis
Cooked red beet		2 000
Collagen-based casings with a water activity greater than 0,6	quantum satis
▼M7 —————
▼M6
Flavourings				1 500
▼M7
Crustaceans and molluscs, cooked		1 000		2 000
Food supplements as defined in Directive 2002/46/EC (4) supplied in liquid form				2 000
▼B
(1) This entry does not include dairy-based drinks. (2) OJ No L 84, 27. 3. 1987, p. 1. (3) OJ No L 186, 30. 6. 1989, p. 27. (4) Directive 2002/46/EC of the European Parliament and of the Council (OJ L 183, 12.7.2002, p. 51). (5) Commission Directive 1999/21/EC (OJ L 91, 7.4.1999, p. 29).

PART B

Sulphur dioxide and sulphites

E No	Name
Ε 220	Sulphur dioxide
Ε 221	Sodium sulphite
Ε 222	Sodium hydrogen sulphite
Ε 223	Sodium metabisulphite
Ε 224	Potassium metabisulphite
Ε 226	Calcium sulphite
Ε 227	Calcium hydrogen sulphite
Ε 228	Potassium hydrogen sulphite

Note

1. Maximum levels are expressed as SO2 in mg/kg or mg/l as appropriate and relate to the total quantity, available from all sources.

2. An SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present.

Foodstuff	Maximum level (mg/kg or mg/l as appropriate) Expressed as SO2
Burger meat with a minimum vegetable and/or cereal content of 4 %	450
Breakfast sausages	450
Longaniza fresca and butifarra fresca	450
Dried salted fish of the ‘Gadidae’ species	200
▼M7
Crustaceans and cephalopods
— fresh, frozen and deep-frozen	150 (1)
— crustaceans, Penaeidae, Solenoceridae, Aristaeidae family
— up to 80 units	150 (1)
— between 80 and 120 units	200 (1)
— over 120 units	300 (1)
Crustaceans and cephalopods
— cooked	50 (1)
— cooked crustaceans, Penaeidae, Solenoceridae, Aristaeidae family:
— up to 80 units	135 (1)
— between 80 and 120 units	180 (1)
— over 120 units	270 (1)
▼B
Dry biscuit	50
►M7 Starches (excluding starches in infant formulae, follow-on formulae and processed cereal-based foods and baby foods) ◄	50
Sago	30
Pearl barley	30
►M2 Dehydrated potatoes ◄	400
Cereal- and potato-based snacks	50
Peeled potatoes	50
Processed potatoes (including frozen and deep-frozen potatoes)	100
Potato dough	100
White vegetables, dried	400
White vegetables, processed (including frozen and deep-frozen white vegetables)	50
Dried ginger	150
Dried tomatoes	200
Horseradish pulp	800
Onion, garlic and shallot pulp	300
Vegetables and fruits in vinegar, oil or brine (except olives and golden peppers in brine)	100
Golden peppers in brine	500
Processed mushrooms (including frozen mushrooms)	50
Dried mushrooms	100
Dried fruits
— apricots, peaches, grapes, prunes and figs	2 000
— bananas	1 000
— apples and pears	600
— other (including nuts in shell)	500
Dried coconut	50
Candied, crystallized or glacé fruit, vegetables, angelica and citrus peel	100
Jam, jelly and marmalade as defined in Directive 79/693/EEC (except extra jam and extra jelly) and other similar fruit spreads including low-calorie products	50
Jams, jellies and marmelades made with sulphited fruit	100
Fruit-based pie fillings	100
Citrus-juice-based seasonings	200
Concentrated grape juice for home wine-making	2 000
Mostarda di frutta	100
Jellying fruit extract, liquid pectin for sale to the final consumer	800
Bottled whiteheart cherries, rehydrated dried fruit and lychees	100
Bottled, sliced lemon	250
▼M2
Sugars as defined in Directive 73/437/EEC except glucose syrup, whether or not dehydrated	10
▼B
Glucose syrup, whether or not dehydrated	20
Treacle and molasses	70
Other sugars	40
Toppings (syrups for pancakes, flavoured syrups for milkshakes and ice cream; similar products)	40
Orange, grapefruit, apple and pineapple juice for bulk dispensing in catering establishments	50
Lime and lemon juice	350
Concentrates based on fruit juice and containing not less than 2,5 % barley (barley water)	350
Other concentrates based on fruit juice or comminuted fruit; capilé groselha	250
Non-alcoholic flavoured drinks containing fruit juice	20 (carry-over from concentrates only)
Non-alcoholic flavoured drinks containing at least 235 g/l glucose syrup	50
Grape juice, unfermented, for sacramental use	70
Glucose-syrup-based confectionery	50 (carry-over from the glucose syrup only)
Beer including low-alcohol and alcohol-free beer	20
Beer with a second fermentation in the cask	50
Wines	in accordance with Regulations (EEC) No 822/87, (EEC) No 4252/88, (EEC) No 2332/92 and (EEC) No 1873/84 and their implementing regulations; (pro memoria) in accordance with Regulation (EEC) No 1873/84 authorizing the offer or disposal for direct human consumption of certain imported wines which may have undergone oenological processes not provided for in Regulation (EEC) No 337/79.
Alcohol-free wine	200
Made wine	260
Cider, perry, fruit wine, sparkling fruit wine (including alcohol-free products)	200
Mead	200
Fermentation vinegar	170
Mustard, excluding Dijon mustard	250
Dijon mustard	500
Gelatin	50
▼M2
Analogues of meat, fish and crustaceans based on protein	200
Marinated nuts	50
Vacuum packed sweetcorn	100
Distilled alcoholic beverages containing whole pears	50
▼M7
►C2 Salsicha fresca ◄	450
Table grapes	10
Fresh lychees	10 (measured on edible parts)
▼B
(1) In edible parts.

PART C

Other preservatives

E No

Name

Foodstuff

Maximum level

▼M6 —————

▼M2 —————

▼B

E 234

Nisin (1)

Semolina and tapioca puddings and similar products

3 mg/kg

Ripened cheese and processed cheese

12,5 mg/kg

Clotted cream

10 mg/kg

▼M2

Mascarpone

10 mg/kg

▼B

E 235

Natamycin

Surface treatment of:

— hard, semi-hard and semi-soft cheese

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

— dried, cured sausages

E 239

Hexamethylene tetramine

Provolone cheese

25 mg/kg residual amount, expressed as formaldehyde

E 242

Dimethyl dicarbonate

Non-alcoholic flavoured drinks

250 mg/l ingoing amount, residues not detectable

Alcohol-free wine

Liquid-tea concentrate

E 284

Boric acid

Sturgeons' eggs (Caviar)

4 g/kg

expressed as boric acid

E 285

Sodium tetraborate (borax)

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

▼M7

E No	Name	Foodstuff	Maximum amount that may be added during manufacture (expressed as NaNO2)	Maximum residual level (expressed as NaNO2)
E 249	Potassium nitrite ()	Meat products	150 mg/kg
E 250	Sodium nitrite ()	Sterilised meat products (Fo > 3,00) ()	100 mg/kg
		Traditional immersion cured meat products (1):		►C2 ◄
		Wiltshire bacon (1.1); Entremeada, entrecosto, chispe, orelheira e cabeça (salgados) Toucinho fumado (1.2); and similar products		►C2 175 mg/kg ◄
		Wiltshire ham (1.1); and similar products		100 mg/kg
		Rohschinken, nassgepökelt (1.6); and similar products		50 mg/kg
		Cured tongue (1.3)		►C2 50 mg/kg ◄
		Traditional dry cured meat products (2):		►C2 ◄
		Dry cured bacon (2.1); and similar products		►C2 175 mg/kg ◄
		Dry cured ham (2.1); Jamón curado, paleta curada, lomo embuchado y cecina (2.2); Presunto, presunto da pá and paio do lombo (2.3); and similar products		100 mg/kg
		Rohschinken, trockengepökelt (2.5); and similar products		50 mg/kg
		Other traditionally cured meat products (3):
		Vysočina Selský salám Turistický trvanlivý salám Poličan Herkules Lovecký salám Dunajská klobása Paprikáš (3.5); and similar products	180 mg/kg
		Rohschinken, trocken-/nassgepökelt (3.1); and similar products Jellied veal and brisket (3.2)		50 mg/kg

E No	Name	Foodstuff	Maximum amount that may be added during manufacture ►C2 (expressed as NaNO3) ◄	Maximum residual level ►C2 (expressed as NaNO3) ◄
E 251 E 252	Potassium nitrate () Sodium nitrate ()	Non-heat-treated meat products	150 mg/kg
		Traditional immersion cured meat products (1):
		Kylmäsavustettu poronliha/ Kallrökt renkött (1.4);	300 mg/kg
		Wiltshire bacon and Wiltshire ham (1.1); Entremeada, entrecosto, chispe, orelheira e cabeça (salgados), Toucinho fumado (1.2); Rohschinken, nassgepökelt (1.6); and similar products		250 mg/kg
		Bacon, Filet de bacon (1.5); and similar products		250 mg/kg without added E 249 or E 250
		Cured tongue (1.3)		10 mg/kg
		Traditional dry cured meat products (2):		►C2 ◄
		Dry cured bacon and Dry cured ham (2.1); Jamón curado, paleta curada, lomo embuchado y cecina (2.2);		►C2 250 mg/kg ◄
		Presunto, presunto da pá and paio do lombo (2.3); Rohschinken, trockengepökelt (2.5); and similar products
		Jambon sec, jambon sel sec et autres pièces maturées séchées similaires (2.4)		250 mg/kg without added E 249 or E 250
		Other traditionally cured meat products (3):	►C2 ◄
		Rohwürste (Salami and Kantwurst) (3.3);	►C2 300 mg/kg (without added E 249 or E 250) ◄
		Rohschinken, trocken-/nassgepökelt (3.1); and similar products		250 mg/kg
		Salchichón y chorizo tradicionales de larga curación (3.4); Saucissons secs (3.6); and similar products	250 mg/kg (without added E 249 or E 250)
		Jellied veal and brisket (3.2);		10 mg/kg
		Hard, semi-hard and semi-soft cheese	150 mg/kg in the cheese milk or equivalent level if added after removal of whey and addition of water
		Dairy-based cheese analogue
		Pickled herring and sprat	500 mg/kg

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

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

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

▼B

E No

Name

Foodstuff

Maximum level

E 280

E 281

E 282

E 283

Propionic acid

Sodium propionate

Calcium propionate

Potassium propionate

(1)

Pre-packed sliced bread and rye bread

3 000 mg/kg expressed as propionic acid

Energy reduced bread

Partially baked, pre-packed bread

Pre-packed fine bakery wares (including flour confectionery) with a water activity of more than 0,65

Pre-packed Rolls, and pitta

2 000 mg/kg expressed as propionic acid

Christmas pudding

Pre-packed bread

1 000 mg/kg expressed as propionic acid

▼M2

Prepacked pølsebrød, boller and dansk flutes

2 000 mg/kg expressed as propionic acid

Cheese and cheese analogues (surface treatment only)

quantum satis

▼B

E 1105

Lysozyme

Ripened cheese

quantum satis

▼M6

Wine in accordance with Regulation (EC) No 1493/1999 (2) and its implementing Regulation (EC) No 1622/2000 (3)

(pro memoria)

▼B

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

(2) Council Regulation (EC) No 1493/1999 of 17 May 1999 on the common organisation of the market in wine (OJ L 179, 14.7.1999, p.1). Regulation as last amended by Commission Regulation (EC) No 1795/2003 (OJ L 262, 14.10.2003, p. 1).

(3) Commission Regulation (EC) No 1622/2000 of 24 July 2000 laying down certain detailed rules for implementing Regulation (EC) No 1493/1999 on the common organisation of the market in wine and establishing a Community code of oenological practices and processes (OJ L 194, 31.7.2000, p.1). Regulation as last amended by Regulation (EC) No 1410/2003 (OJ L 201, 8.8.2003, p. 9).

PART D

Other antioxidants

Note

►M7

The * in the table refers to the proportionality rule: when combinations of gallates, TBHQ, BHA and BHT are used, the individual levels must be reduced proportionally.

◄

E No

Name

Foodstuff

Maximum level (mg/kg)

▼C2

E 310

Propyl gallate

Fats and oils for the professional manufacture of heat-treated foodstuffs

200*(gallates, TBHQ and BHA, individually or in combination)

E 311

Octyl gallate

Frying oil and frying fat, excluding olive pomace oil

100*(BHT)

E 312

Dodecyl gallate

E 319

Tertiary-butyl hydroquinone

(TBHQ)

Lard; fish oil; beef, poultry and sheep fat

both expressed on fat

E 320

Butylated hydroxyanisole

(BHA)

Cake mixes

Cereal-based snack foods

Milk powder for vending machines

200 (gallates, TBHQ and BHA, individually or in combination)

E 321

Butylated hydroxytoluene

(BHT)

Dehydrated soups and broths

Sauces

Dehydrated meat

Processed nuts

Pre-cooked cereals

expressed on fat

Seasonings and condiments

200 (gallates and BHA, individually or in combination) expressed on fat

Dehydrated potatoes

25 (gallates, TBHQ and BHA, individually or in combination)

Chewing gum

Food supplements as defined in Directive 2002/46/EC

400 (gallates, TBHQ, BHT and BHA, individually or in combination)

Essential oils

1 000 (gallates, TBHQ and BHA, individually or in combination)

Flavourings other than essential oils

100 * (gallates, individually or in combination)

200 * (TBHQ and BHA, individually or in combination)

▼B

E 315

E 316

Erytorbic acid

Sodium erythorbate

►M6 Cured meat products and preserved meat products ◄

500 expressed as erythorbic acid

Preserved and semi-preserved fish products

1 500 expressed as erythorbic acid

Frozen and deep-frozen fish with red skin

▼M7

E 586

4-Hexylresorcinol

Fresh, frozen and deep-frozen crustaceans

2 mg/kg as residues in crustacean meat

▼B

ANNEX IV

OTHER PERMITTED ADDITIVES

The maximum levels of use indicated refer to foodstuffs ready for consumption prepared following manufacturers' instructions.

E No

Name

Foodstuff

Maximum level

E 297

Fumaric acid

(pro memoria)

Wine in accordance with Regulation (EEC) No 1873/84 authorizing the offer or disposal for direct human consumption of certain imported wines which may have undergone oenological processes not provided for in Regulation (EEC) No 337/79

Fillings and toppings for fine bakery wares

2,5 g/kg

Sugar confectionery

1 g/kg

Gel-like desserts

Fruit-flavoured desserts

Dry powdered dessert mixes

4 g/kg

Instant powders for fruit based drinks

1 g/l

▼M2

Instant products for preparation of flavoured tea and herbal infusions

1 g/kg

▼B

Chewing gum

2 g/kg

▼M2

In the following applications the indicated maximum levels of phosphoric acid and the phosphates E 338, E 339, E 340, E 341, E 343, E 450, E 451 and E 452 may be added individually or in combination (expressed as P2O5):

E 338

Phosphoric acid

Non-alcoholic flavoured drinks

700 mg/l

Sterilised and UHT milk

1 g/l

Candied fruits

800 mg/kg

Fruit preparations

800 mg/kg

E 339

Sodium phosphates

Partly dehydrated milk with less than 28 % solids

1 g/kg

(i) Monosodium phosphate

Partly dehydrated milk with more than 28 % solids

1,5 g/kg

(ii) Disodium phosphate

Dried milk and dried skimmed milk

2,5 g/kg

(iii) Trisodium phosphate

Pasteurised, sterilised and UHT creams

5 g/kg

Whipped cream and vegetable fat analogues

5 g/kg

Unripened cheese (except Mozzarella)

2 g/kg

E 340

Potassium phosphates

Processed cheese and processed cheese analogues

20 g/kg

(i) Monopotassium phosphate

Meat products

5 g/kg

(ii) Dipotassium phosphate

Sport drinks and prepared table waters

0,5 g/l

(iii) Tripotassium phosphate

►M7 Food supplements as defined in Directive 2002/46/EC ◄

quantum satis

Salt and its substitutes

10 g/kg

Vegetable ptotein drinks

20 g/l

E 341

Calcium phosphates

Beverage whiteners

30 g/kg

(i) Monocalcium phosphate

Beverage whiteners for vending machines

50 g/kg

(ii) Dicalcium phosphate

Edible ices

1 g/kg

(iii) Tricalcium phosphate

Desserts

3 g/kg

Dry powdered dessert mixes

7 g/kg

E 343

Magnesium phosphates

Fine bakery wares

20 g/kg

(i) Monomagnesium phosphate

Flour

2,5 g/kg

(ii) Dimagnesium phosphate

Flour, self-raising

20 g/kg

Soda bread

20 g/kg

Liquid egg (white, yolk or whole egg)

10 g/kg

E 450

Diphosphates

Sauces

5 g/kg

(i) Disodium diphosphate

Soups and broths

3 g/kg

(ii) Trisodium diphosphate

Instant tea and instant herbal infusions

2 g/kg

(iii) Tetrasodium diphosphate

►M6 Cider and perry ◄

►M6 2 g/l ◄

(v) (SIC! (iv)) Tetrapotassium diphosphate

Chewing-gum

quantum satis

Dried powdered foodstuffs

10 g/kg

(vi) (SIC! (v)) Dicalcium diphosphate

Chocolate and malt dairy-based drinks

2 g/l

(vii) (SIC! (vi)) Calcium dihydrogen diphosphate

Alcoholic drinks (excluding wine and beer)

1 g/l

Breakfast cereals

5 g/kg

Snacks

5 g/kg

E 451

Triphosphates

Surimi

1 g/kg

Fish and crustacean paste

5 g/kg

(i) Pentasodium triphosphate

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

3 g/kg

(ii) Pentapotassium triphosphate

Special formulae for particular nutritional uses

5 g/kg

Glazings for meat and vegetable products

4 g/kg

E 452

Polyphosphates

Sugar confectionery

5 g/kg

(i) Sodium polyphosphate

Icing sugar

10 g/kg

(ii) Potassium polyphosphate

Noodles

2 g/kg

(iii) Sodium calcium polyphosphate

Batters

12 g/kg

(iv) Calcium polyphosphate

Fillets of unprocessed fish, frozen and deep-frozen

5 g/kg

Unprocessed and processed molluscs and crustaceans frozen and deep-frozen

5 g/kg

Processed potato products (including frozen, deep-frozen, chilled and dried processed products) and pre-fried frozen and deep-frozen potatoes

5 g/kg

Spreadable fats excluding butter

5 g/kg

Soured-cream butter

2 g/kg

Canned crustacean products

1 g/kg

Waterbased emulsion sprays for coating baking tins

30 g/kg

Coffee based drinks for vending machines

2 g/l

▼M6

Flavourings

40 g/kg

▼M2

E 468

Crosslinked sodium carboxy methyl cellulose

►M7 Food supplements as defined in Directive 2002/46/EC supplied in solid form ◄

30 g/kg

▼B

E 431

Polyoxyethylene (40) stearate

(pro memoria)

E 353

Metatartaric acid

Wine in accordance with Regulations (EEC) No 822/87, (EEC) No 4252/88, (EEC) No 2332/92 and (EEC) No 1873/84 and their implementing regulations

Made wine

100 mg/l

E 355

E 356

E 357

Adipic acid

Sodium adipate

Potassium adipate

Fillings and toppings for fine bakery wares

Dry powdered dessert mixes

Gel-like desserts

Fruit-flavoured desserts

Powders for home preparation of drinks

2 g/kg

1 g/kg

6 g/kg

1 g/kg

10 g/l

expressed as adipic acid

E 363

Succinic acid

Desserts

6 g/kg

Soups and broths

5 g/kg

Powders for home preparation of drinks

3 g/l

▼M7

E 385

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

Emulsified sauces

75 mg/kg

Canned and bottled pulses, legumes, mushrooms and artichokes

250 mg/kg

Canned and bottled crustaceans and molluscs

75 mg/kg

Canned and bottled fish

75 mg/kg

Spreadable fats as defined in Annexes B and C to Regulation (EC) No 2991/94 (1), having a fat content of 41 % or less

100 mg/kg

Frozen and deep-frozen crustaceans

75 mg/kg

►C2 Libamáj, egészben és tömbben ◄

250 mg/kg

▼B

E 405

Propane-1, 2-diol alginate

Fat emulsions

3 g/kg

Fine bakery wares

2 g/kg

Fillings, toppings and coatings for fine bakery wares and desserts

5 g/kg

Sugar confectionery

1,5 g/kg

Water-based edible ices

3 g/kg

Cereal- and potato-based snacks

3 g/kg

Sauces

8 g/kg

Beer

100 mg/l

Chewing gum

5 g/kg

Fruit and vegetable preparations

5 g/kg

Non-alcoholic flavoured drinks

300 mg/l

Emulsified liqueur

10 g/l

►M7 Dietary foods for special medical purposes as defined in Directive 1999/21/EC ◄ — Dietetic formulae for weight control intended to replace total daily food intake or an individual meal

1,2 g/kg

►M7 Food supplements as defined in Directive 2002/46/EC ◄

1 g/kg

▼M2

Cider excluding cidre bouché

100 mg/l

▼B

E 416

Karaya gum

Cereal- and potato-based snacks

5 g/kg

Nut coatings

10 g/kg

Fillings, toppings and coatings for fine bakery wares

5 g/kg

Desserts

6 g/kg

Emulsified sauces

10 g/kg

Egg-based liqueurs

10 g/l

►M7 Food supplements as defined in Directive 2002/46/EC ◄

quantum satis

Chewing gum

5 g/kg

▼M6

Flavourings

50 g/kg

▼B

E 420

E 421

E 953

E 965

E 966

E 967

Sorbitol

(i) Sorbitol

(ii) Sorbitol syrup

Mannitol

Isomalt

Maltitol

(i) Maltitol

(ii) Maltitol syrup

Lactitol

Xylitol

Foodstuffs in general (except drinks and those foodstuffs referred to in Article 2 (3))

Frozen and deep-frozen unprocessed fish, crustaceans, molluscs and cephalopods

Liqueurs

quantum satis

(for purposes other than sweetening)

▼M7

E 968

Erythritol

Foodstuffs in general (except drinks and those foodstuffs referred to in Article 2(3))

quantum satis

Frozen and deep-frozen unprocessed fish, crustaceans, molluscs and cephalopods

quantum satis

Liqueurs

quantum satis

For purposes other than sweetening

▼B

E 432

E 433

E 434

E 435

E 436

Polyoxyethylen sorbitan monolaurate (polysorbate 20)

Polyoxyethylene sorbitan monooleate (polysorbate 80)

Polyoxyethylene sorbitan monopalmitate (polysorbate 40)

Polyoxyethylene sorbitan monostearate (polysorbate 60)

Polyoxyethylene sorbitan tristearate (polysorbate 65)

Fine bakery wares

Fat emulsions for baking purposes

Milk and cream analogues

Edible ices

Desserts

Sugar confectionery

Emulsified sauces

Soups

Chewing gum

►M7 Food supplements as defined in Directive 2002/46/EC ◄

►M7 Dietary foods for special medical purposes as defined in Directive 1999/21/EC ◄ — Dietetic formulae for weight control intended to replace total daily food intake or an individual meal

3 g/kg

10 g/kg

5 g/kg

1 g/kg

3 g/kg

1 g/kg

5 g/kg

1 g/kg

5 g/kg

quantum satis

1 g/kg

Individually or in combination

▼M6

Flavourings, except liquid smoke flavourings and flavourings based on spice oleoresins (9)

10 g/kg

Foodstuffs containing liquid smoke flavourings and flavourings based on spice oleoresins

1 g/kg

▼B

E 442

Ammonium phosphatides

►M2 Cocoa and chocolate products as defined in Directive 73/241/EEC including fillings ◄

10 g/kg

►M2 Confectionery based on these products ◄

10 g/kg

E 444

Sucrose acetate isobutyrate

Non-alcoholic flavoured cloudy drinks

300 mg/l

▼M6

Flavoured cloudy spirit drinks containing less than 15 % alcohol by volume

300 mg/l

▼B

E 445

Glycerol esters of wood rosins

Non-alcoholic flavoured cloudy drinks

100 mg/l

▼M2

Surface treatment of citrus fruit

50 mg/kg

▼M3

Cloudy spirit drinks in accordance with Council Regulation (EEC) No 1576/89 laying down general rules on the definition, description and presentation of spirit drinks (8)

100 mg/l

Cloudy spirit drinks containing less than 15 % alcohol by volume

100 mg/l

▼B

E 473

E 474

Sucrose esters of fatty acids

Sucroglycerides

Canned liquid coffee

Heat-treated meat products

1 g/l

5 g/kg (on fat)

Fat emulsions for baking purposes

10 g/kg

Fine bakery wares

10 g/kg

Beverage whiteners

20 g/kg

Edible ices

5 g/kg

Sugar confectionery

5 g/kg

Desserts

5 g/kg

Sauces

10 g/kg

Soups and broths

2 g/kg

Fresh fruits, surface treatment

quantum satis

Non-alcoholic aniseed-based drinks

5 g/l

Non-alcoholic coconut and almond drinks

5 g/l

Spirituous beverages (excluding wine and beer)

5 g/l

Powders for the preparation of hot beverages

10 g/l

Dairy-based drinks

5 g/l

►M7 Food supplements as defined in Directive 2002/46/EC ◄

quantum satis

►M7 Dietary foods for special medical purposes as defined in Directive 1999/21/EC ◄ ; dietetic formulae for weight control intended to replace total daily food intake or an individual meal

5 g/kg

Chewing gum

10 g/kg Individually or in combination

▼M2

Cream analogues

5 g/kg

Sterilised cream and sterilised cream with reduced fat content

5 g/kg

▼B

E 475

Polyglycerol esters of fatty acids

Fine bakery wares

10 g/kg

Emulsified liqueurs

5 g/l

Egg products

1 g/kg

Beverage whiteners

0,5 g/kg

Chewing gum

5 g/kg

Fat emulsions

5 g/kg

Milk and cream analogues

5 g/kg

Sugar confectionery

2 g/kg

Desserts

2 g/kg

►M7 Food supplements as defined in Directive 2002/46/EC ◄

quantum satis

►M7 Dietary foods for special medical purposes as defined in Directive 1999/21/EC ◄ — Dietetic formulae for weight control intended to replace total daily food intake or an individual meal

5 g/kg

Granola-type breakfast cereals

10 g/kg

▼M2

E 476

Polyglycerol polyricinoleate

Spreadable fats as defined in Annexes A, B and C of Regulation (EC) No 2991/94 having a fat content of 41 % or less

4 g/kg

Similar spreadable products with a fat content of less than 10 % fat

4 g/kg

Dressings

4 g/kg

▼B

Cocoa-based confectionery, including chocolate

5 g/kg

E 477

Propane-1,2-diol esters of fatty acids

Fine bakery wares

5 g/kg

Fat emulsions for baking purposes

10 g/kg

Milk and cream analogues

5 g/kg

Beverage whiteners

1 g/kg

Edible ices

3 g/kg

Sugar confectionery

5 g/kg

Desserts

5 g/kg

Whipped dessert toppings other than cream

30 g/kg

►M7 Dietary foods for special medical purposes as defined in Directive 1999/21/EC ◄ — Dietetic formulae for weight control intended to replace total daily food intake or an individual meal

1 g/kg

E 479b

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

Fat emulsions for frying purposes

5 g/kg

E 481

E 482

Sodium stearoyl-2- lactylate

Calcium stearoyl-2- lactylate

Fine bakery wares

Quick-cook rice

Breakfast cereals

5 g/kg

4 g/kg

5 g/kg

Emulsified liqueur

8 g/l

Spirits with less than 15 % alcohol by volume

8 g/l

Cereal-based snacks

2 g/kg

Chewing gum

2 g/kg

Fat emulsions

10 g/kg

Desserts

5 g/kg

Sugar confectionery

5 g/kg

Beverage whiteners

3 g/kg

Cereal- and potato-based snacks

5 g/kg

Minced and diced canned meat products

4 g/kg

Powders for the preparation of hot beverages

2 g/l

►M7 Dietary foods for special medical purposes as defined in Directive 1999/21/EC ◄ — Dietetic formulae for weight control intended to replace total daily food intake or an individual meal

2 g/kg

Bread (except that referred to in Annex II)

3 g/kg

Mostarda di frutta

2 g/kg

Individually or in combination

E 483

Stearyl tartrate

Bakery wares (except breads referred to in Annex II)

4 g/kg

Desserts

5 g/kg

E 491

E 492

E 493

E 494

E 495

Sorbitan monostearate

Sorbitan tristearate

Sorbitan monolaurate

Sorbitan monooleate

Sorbitan monopalmitate

Fine bakery wares

Toppings and coatings for fine bakery wares

Jelly marmalade

Fat emulsions

10 g/kg

5 g/kg

25 mg/kg (2)

10 g/kg

Milk and cream analogues

5 g/kg

Beverage whiteners

5 g/kg

Liquid tea concentrates and liquid fruit and herbal infusions concentrates

0,5 g/l

Edible ices

0,5 g/kg

Desserts

5 g/kg

Sugar confectionery

5 g/kg

Cocoa-based confectionery, including chocolate

10 g/kg (3)

Emulsified sauces

5 g/kg

►M7 Food supplements as defined in Directive 2002/46/EC ◄

quantum satis

Yeast for baking

quantum satis

Chewing gum

5 g/kg

►M7 Dietary foods for special medical purposes as defined in Directive 1999/21/EC ◄ ; dietetic formulae for weight control intended to replace total daily food intake or an individual meal

5 g/kg

(pro memoria) For E 491 only, wine in accordance with Regulation (EEC) No 1873/84 authorizing the offer or disposal for direct human consumption of certain imported wines which may have undergone oenological processes not provided for in Regulation (EEC) No 337/79

Individually or in combination

E 512

Stannous chloride

Canned and bottled white asparagus

25 mg/kg as Sn

E 520

E 521

E 522

E 523

Aluminium sulphate

Aluminium sodium sulphate

Aluminium potassium sulphate

Aluminium ammonium sulphate

Egg white

Candied, crystallized and glacé fruit and vegetables

30 mg/kg

200 mg/kg Individually or in combination, expressed as aluminium

E 541

Sodium aluminium phosphate, acidic

Fine bakery wares (scones and sponge wares only)

1 g/kg expressed as aluminium

E 535

E 536

E 538

Sodium ferrocyanide

Potassium ferrocyanide

Calcium ferrocyanide

Salt and its substitutes

Individually or in combination, 20 mg/kg as anhydrous potassium ferrocyanide

▼M6

E 551

Silicon dioxide

Flavourings

50 g/kg

▼B

E 551

E 552

E 553a

E 553b

E 554

E 555

E 556

E 559

Silicon dioxide

Calcium silicate

(i) Magnesium silicate

(ii) Magnesium trisilicate (4)

Talc (4)

Sodium aluminium silicate

Potassium aluminium silicate

Calcium aluminium silicate

Aluminium silicate (Kaolin)

Dried powdered foodstuffs (including sugars)

Salt and its substitutes

►M7 Food supplements as defined in Directive 2002/46/EC ◄

Foodstuffs in tablet and coated tablet form

►M2 Sliced or grated hard, semi-hard and processed cheese ◄

►M2 Sliced or grated cheese analogues and processed cheese analogues ◄

10 g/kg

quantum satis

►M2 10 g/kg ◄

Chewing gum

quantum satis (5)

Rice

Sausages (surface treatment only)

▼M2

Seasonings

30 g/kg

Confectionery excluding chocolate (surface treatment only)

quantum satis

Tin-greasing products

30 g/kg

▼B

E 579

E 585

Ferrous gluconate

Ferrous lactate

Olives darkened by oxidation

150 mg/kg as Fe

E 620

E 621

E 622

E 623

E 624

E 625

Glutamic acid

Monosodium glutamate

Monopotassium glutamate

Calcium diglutamate

Monoammonium glutamate

Magnesium diglutamate

Foodstuffs in general (except those referred to in Article 2 (3))

10 g/kg

Individually or in combination

Condiments and seasonings

quantum satis

E 626

E 627

E 628

E 629

E 630

E 631

E 632

E 633

Guanylic acid

Disodium guanylate

Dipotassium guanylate

Calcium guanylate

Inosinic acid

Disodium inosinate

Dipotassium inosinate

Calcium inosinate

Foodstuffs in general (except those referred to in Article 2 (3))

Seasonings and condiments

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

quantum satis

E 634

Calcium 5'-ribonucleotides

E 635

Disodium 5'-ribonucleotides

E 900

Dimethyl polysiloxane

Jam, jellies and marmalades as defined in Directive 79/693/EEC and similar fruit spreads, including low calorie products

10 mg/kg

Soups and broths

10 mg/kg

Oils and fats for frying

10 mg/kg

Confectionery (excluding chocolate)

10 mg/kg

Non-alcoholic flavoured drinks

10 mg/l

Pineapple juice

10 mg/l

Canned and bottled fruit and vegetables

10 mg/kg

Chewing gum

100 mg/kg

(pro memoria) Wine in accordance with Regulation (EEC) No 1873/84 authorizing the offer or disposal for direct human consumption of certain imported wines which may have undergone oenological processes not provided for in Regulation (EEC) No 337/79

Sød…Saft

10 mg/l

Batters

10 mg/kg

▼M2

Cider excluding cidre bouché

10 mg/l

▼M6

Flavourings

10 mg/kg

▼B

E 901

E 902

►M6 ◄

E 904

Beeswax, white and yellow

Candelilla wax

►M6 ◄

Shellac

As glazing agents only for:

— Confectionery (including chocolate)

— Small products of fine bakery wares coated with chocolate

— Snacks

— Nuts

— Coffee beans

quantum satis

►M7 Food supplements as defined in Directive 2002/46/EC ◄

quantum satis

Fresh citrus fruits, melons, apples and pears (surface treatment only)

quantum satis

▼M2

Peaches and pineapples (surface treatment only)

quantum satis

▼M6

E 903

Carnauba wax

As glazing agents only:

— confectionery (including chocolate)

500 mg/kg

1 200 mg/kg (only for chewing gum)

— small products of fine bakery wares coated with chocolate

200 mg/kg

— snacks

200 mg/kg

— nuts

200 mg/kg

— coffee beans

200 mg/kg

— ►M7 food supplements as defined in Directive 2002/46/EC ◄

200 mg/kg

— fresh citrus fruits, melons, apples, pears, peaches and pineapples (surface treatment only)

200 mg/kg

▼M2

E 905

Microcrystalline wax

Surface treatment of:

— confectionery excluding chocolate

— chewing gum

— melons, papaya, mango and avocado

quantum satis

▼B

E 912

Montan acid esters

Fresh citrus fruits (surface treatment only)

quantum satis

E 914

Oxidized polyethylene wax

▼M2

Fresh melon, mango, papaya, avocado and pineapple (surface treatment only)

quantum satis

▼B

E 927b

Carbamide

Chewing gum without added sugars

30 g/kg

E 950

Acesulfame-K

Chewing gum with added sugars

800 mg/kg

E 951

Aspartame

2 500 mg/kg

E 957

Thaumatin

10 mg/kg (as flavour enhancer only) (6)

▼M2

Water-based flavoured non-alcoholic drinks

0,5 mg/l

Desserts — dairy and non dairy

5 mg/kg (as flavour enhancer only)

▼B

E 959

Neohesperidine DC

Chewing gum with added sugars

150 mg/kg (6)

▼M2

Spreadable fats as defined in Annexes B and C of Regulation (EC) No 2991/94

5 mg/kg

▼B

Meat products

5 mg/kg

(as flavour enhancer only)

Fruit jellies

Vegetable proteins

E 999

Quillaia extract

Water-based flavoured non-alcoholic drinks

200 mg/l calculated as anhydrous extract

▼M2

Cider excluding cidre bouché

200 mg/l calculated as anhydrous extract

▼B

E 1201

Polyvinylpyrrolidone

►M7 Food supplements as defined in Directive 2002/46/EC in tablet and coated tablet form ◄

quantum satis

E 1202

Polyvinylpolypyrrolidone

E 1505

Triethyl citrate

Dried egg white

quantum satis

▼M2

E 1518

Glyceryl triacetate (triacetin)

Chewing gum

quantum satis

E 459

Beta-cyclodextrine

Foodstuffs in tablet and coated tablet form

quantum satis

▼M6

Encapsulated flavourings in

— flavoured teas and flavoured powdered instant drinks

500 mg/l

— flavoured snacks

1 g/kg in foodstuffs as consumed or as reconstituted according to the instructions of the manufacturer

▼M2

E 425

Konjac (7)

►M4 Foodstuffs in general (except those referred to in Article 2(3) and jelly confectionery including jelly-mini-cups) ◄

10 g/kg

individually or in combination

(i) Konjac gum

(ii) Konjac glucomannane

▼M3

E 650

Zinc acetate

Chewing gum

1 000 mg/kg

E 943a

E 943b

E 944

Butane

Iso-butane

Propane

Vegetable oil pan spray (for professional use only)

Water-based emulsion spray

quantum satis

▼M6

E 907

Hydrogenated poly-1-decene

As glazing agent for

— sugar confectionery

2 g/kg

— dried fruits

2 g/kg

▼M7

E 1505

Triethyl citrate

Flavourings

3 g/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 g/l.

E 1517

Glyceryl diacetate (diacetin)

E 1518

Glyceryl triacetate (triacetin)

E 1520

Propan-1,2-diol (propylene glycol)

▼M6

E 1519

Benzyl alcohol

Flavourings for

— liqueurs, aromatised wines, aromatised wine-based drinks and aromatised wine-products cocktails

100 mg/l

— 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

▼M7

E 426

Soybean hemicellulose

Dairy-based drinks intended for retail sale

5 g/l

Food supplements as defined in Directive 2002/46/EC

1,5 g/l

Emulsified sauces

30 g/l

Pre-packaged fine bakery wares intended for retail sale

10 g/kg

Pre-packaged ready to eat oriental noodles intended for retail sale

10 g/kg

Pre-packaged ready to eat rice intended for retail sale

10 g/kg

Pre-packaged processed potato and rice products (including frozen, deep-frozen, chilled and dried processed products) intended for retail sale

10 g/kg

Dehydrated, concentrated, frozen and deep-frozen egg products

10 g/kg

Jelly confectionery, except jelly mini-cups

10 g/kg

E 1204

Pullulan

Food supplements as defined in Directive 2002/46/EC in capsule and tablet form

quantum satis

Breath freshening micro-sweets in the form of films

quantum satis

E 1452

Starch Aluminium Octenyl Succinate

Encapsulated vitamin preparations in food supplements as defined in Directive 2002/46/EC

35 g/kg in food supplement

▼B

(1) OJ L 316, 9. 12. 1994, p. 2.

(2) E 493 only.

(3) E 492 only.

(4) Asbestos free.

(5) E 553b only.

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

(7) These substances may not be used to produce dehydrated foodstuffs intended to rehydrate on ingestion.

(8) OJ L 160, 12.6.1989, p. 1.

(9) 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.

ANNEX V

PERMITTED CARRIERS AND CARRIER SOLVENTS

Note

Not included in this list are:

1. Substances generally considered as foodstuffs;

2. Substances referred to in Article 1 (5);

3. Substances having primarily an acid or acidity regulator function, such as citric acid and ammonium hydroxide.

E No

Name

Restricted use

▼M3

E 1520

Propane-1,2-diol (propylene glycol)

Colours, emulsifiers, antioxidants and enzymes (maximum 1 g/kg in the foodstuff)

▼B

E 422

Glycerol

E 420

Sorbitol

E 421

Mannitol

E 953

Isomalt

E 965

Maltitol

E 966

Lactitol

E 967

Xylitol

▼M7

E 968

Erythritol

▼B

E 400-404

Alginic acid and its sodium, potassium, calcium and ammonium salts

E 405

Propan-1,2-diol alginate

E 406

Agar

E 407

Carrageenan

E 410

Locust bean gum

E 412

Guar gum

E 413

Tragacanth

E 414

Acacia gum (gum arabic)

E 415

Xanthan gumm

E 440

Pectins

E 432

Polyoxyethylene sorbitan monolaurate (polysorbate 20)

Antifoaming agents

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 442

Ammonium phosphatiders

Antioxidants

E 460

Cellulose (microcrystalline or powdered)

E 461

Methyl cellulose

▼M7

E 462

Ethyl cellulose

▼B

E 463

Hydroxypropyl cellulose

E 464

Hydroxypropyl methyl cellulose

E 465

Ethyl methyl cellulose

E 466

Carboxy methyl cellulose

Sodium carboxy methyl cellulose

E 322

Lecithins

Colours and fat-soluble antioxidants

E 432-436

Polysorbates 20, 40, 60, 65 and 80

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

Colours and anti-foaming agents

E 491

Sorbitan monostearate

E 492

Sorbitan tristearate

E 493

Sorbitan monolaurate

E 494

Sorbitan monooleate

E 495

Sorbitan monopalmitate

E 1404

Oxidized 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 170

Calcium carbonates

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 sulphate

E 515

Potassium sulphate

E 516

Calcium sulphate

E 517

Ammonium sulphate

E 577

Potassium gluconate

E 640

Glycine and its sodium salt

E 1505

Triethyl citrate

E 1518

Glyceryl triacetate (triacetin)

E 551

Silicon dioxide

Emulsifiers and colours, max. 5 %

►M7

For E 551: in E 171 titanium dioxide and E 172 iron oxides and hydroxides (max. 90 % relative to the pigment)

◄

E 552

Calcium silicate

E 553b

Talc

Colours, max. 5 %

E 558

Bentonite

E 559

Aluminium silicate (Kaolin)

E 901

Beeswax

Colours

E 1200

Polidextrose

E 1201

Polyvinylpyrrolidone

Sweeteners

E 1202

Polyvinylpolypyrrolidone

▼M2

E 322

Lecithins

Glazing agents for fruit

E 432-E 436

Polysorbates

E 470 a

Sodium, potassium and calcium salts of fatty acids

E 471

Mono and diglycerides of fatty acids

E 491-E 495

Sorbitans

E 570

Fatty acids

E 900

Dimethylpolysiloxane

Polyethyleneglycol 6000

Sweeteners

E 425

Konjac

(i) Konjac-gum

(ii) Konjac-glucomannane

E 459

Beta-cyclodextrine

1 g/kg

E 1451

Acetylated oxidised starch

E 468

Cross linked sodium carboxy methyl cellulose

Sweeteners

▼M6

Cross-linked cellulose gum

▼M2

E 469

Enzymatically hydrolysed carboxy methyl cellulose

▼M6

E 555

Potassium aluminium silicate

In E 171 titanium dioxide and E 172 iron oxides and hydroxides (max 90 % relative to the pigment)

▼B

ANNEX VI

FOOD ADDITIVES PERMITTED IN FOODS FOR INFANTS AND YOUNG CHILDREN

Note

▼M2

Formulae and ►M7 processed cereal-based foods and baby foods ◄ for infants and young children may contain E 414 (acacia gum, gum arabic) and E 551 (silicon dioxide) resulting from the addition of nutrient preparations containing not more than 150 g/kg of E 414 and 10 g/kg of E 551, as well as E 421 (mannitol) when used as a carrier for vitamin B12 (not less than one part vitamin B12 to 1 000 parts mannitol). The carry over of E 414 in the product ready for consumption should not be more than 10 mg/kg.

▼M6

Formulae and ►M7 processed cereal-based foods and baby foods ◄ for infants and young children may contain E 1450 starch sodium octenyl succinate resulting from the addition of vitamin preparations or polyunsaturated fatty acid preparations. The carry over of E 1450 in the product ready for consumption is not to be more than 100 mg/kg from vitamin preparations and 1 000 mg/kg from polyunsaturated fatty acid preparations.

▼M2

Formulae and ►M7 processed cereal-based foods and baby foods ◄ for infants and young children may contain E 301 (sodium L-ascorbate), used at QS level in coatings of nutrient preparations containing polyunsaturated fatty acids. The carry over of E 301 in the product ready for consumption should not be more than 75 mg/l.

▼B

The maximum levels of use indicated refer to foodstuffs ready for consumption prepared following manufacturers' instructions.

PART 1

FOOD ADDITIVES PERMITTED IN INFANT FORMULAE FOR INFANTS IN GOOD HEALTH

Notes

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

▼M2

2. 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.

▼B

E No

Name

Maximum level

E 270

Lactic acid (L(+)-form only)

quantum satis

E 330

Citric acid

quantum satis

E 338

Phosphoric acid

In conformity with the limits set in Annex I to Directive 91/321/EEC

E 306

E 307

E 308

E 309

Tocopherol-rich extract

Alfa-tocopherol

Gamma-tocopherol

Delta-tocopherol

10 mg/l individually or in combination

E 322

Lecithins

1 g/l

E 471

Mono- and diglycerides

4 g/l

▼M2

E 304

L-ascorbyl palmitate

10 mg/l

E 331

Sodium citrates

2 g/l

E 332

Potassium citrates

Individually or in combination and in conformity with the limits set in Annex I to Directive 91/321/EEC

E 339

Sodium phosphates

1 g/l expressed as P2O5

E 340

Potassium phosphates

Individually or in combination and in conformity with the limits set in Annex I to Directive 91/321/EEC

E 412

Guar gum

1 g/l, where the liquid product contains partially hydrolysed proteins and is in conformity with the conditions set in Annex IV of Directive 91/321/EEC, as amended by Directive 96/4/EC

E 472 c

Citric acid esters of mono- and diglycerides of fatty acids

7,5 g/l sold as powder

9 g/l sold as liquid where the products contain partially hydrolysed proteins, peptides or amino acids and are in conformity with the conditions set in Annex IV of Directive 91/321/EEC, as amended by Directive 96/4/EC

E 473

Sucrose esters of fatty acids

120 mg/l in products containing hydrolysed proteins, peptides or amino acids

▼B

PART 2

FOOD ADDITIVES PERMITTED IN FOLLOW-ON FORMULAE FOR INFANTS IN GOOD HEALTH

Note

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

▼M2

2. If more than one of the substances E 322, E 471, E 472c and E 473 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.

▼B

3. 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.

E No

Name

Maximum level

E 270

Lactic acid (L(+)-form only)

quantum satis

E 330

Citric acid

quantum satis

E 306

E 307

E 308

E 309

Tocopherol-rich extract

Alfa-tocopherol

Gamma-tocopherol

Delta-tocopherol

10 mg/l individually or in combination

E 338

Phosphoric acid

In conformity with the limits set in Annex II to Directive 91/321/EEC

E 440

Pectins

5 g/l in acidified follow-on formulae only

E 322

Lecithins

1 g/l

E 471

Mono- and diglycerides

4 g/l

E 407

Carrageenan

0,3 g/l

E 410

Locust bean gum

1 g/l

E 412

Guar gum

1 g/l

▼M2

E 304

L-ascorbyl palmitate

10 mg/l

E 331

Sodium citrates

2 g/l

E 332

Potassium citrates

Individually or in combination and in conformity with the limits set in Annex I to Directive 91/321/EEC

E 339

Sodium phosphates

1 g/l expressed as P2O5

E 340

Potassium phosphates

Individually or in combination and in conformity with the limits set in Annex I to Directive 91/321/EEC

E 472 c

Citric acid esters of mono- and diglycerides of fatty acids

7,5 g/l sold as powder

E 473

Sucrose esters of fatty acids

120 mg/l in products containing hydrolysed proteins, peptides or amino acids

▼B

PART 3

FOOD ADDITIVES PERMITTED IN ►M7 PROCESSED CEREAL-BASED FOODS AND BABY FOODS ◄ FOR INFANTS AND YOUNG CHILDREN IN GOOD HEALTH

E No

Name

Foodstuff

Maximum level

E 170

E 260

E 261

E 262

E 263

E 270

E 296

E 325

E 326

E 327

E 330

E 331

E 332

E 333

Calcium carbonates

Acetic acid

Potassium acetate

Sodium acetates

Calcium acetate

Lactic acid (1)

Malic acid (1)

Sodium lactate (1)

Potassium lactate (1)

Calcium lactate (1)

Citric acid

Sodium citrates

Potassium citrates

Calcium citrates

►M7 Processed cereal-based foods and baby foods ◄

quantum satis (only for pH adjustment)

E 507

E 524

E 525

E 526

Hydrochloric acid

Sodium hydroxide

Potassium hydroxide

Calcium hydroxide

E 500

E 501

E 503

Sodium carbonates

Potassium carbonates

Ammonium carbonates

►M7 Processed cereal-based foods and baby foods ◄

quantum satis (only as raising agents)

Individually or in combination, expressed as ascorbic acid

E 300

E 301

E 302

L-ascorbic acid

Sodium L-ascorbate

Calcium L-ascorbate

Fruit- and vegetable-based drinks, juices and baby foods

0,3 g/kg

Fat-containing cereal-based foods including biscuits and rusks

0,2 g/kg

E 304

E 306

E 307

E 308

E 309

L-ascorbyl palmitate

Tocopherol-rich extract

Alfa-tocopherol

Gamma-tocopherol

Delta-tocopherol

Fat-containing cereals, biscuits, rusks and baby foods

0,1 g/kg individually or in combination

E 338

Phosphoric acid

►M7 Processed cereal-based foods and baby foods ◄

1 g/kg as P2O5 (only for pH adjustment)

E 339

E 340

E 341

Sodium phosphates

Potassium phosphates

Calcium phosphates

Cereals

1 g/kg individually or in combination, expressed as P2O5

E 322

Lecithins

Biscuits and rusks

Cereal-based foods

Baby foods

10 g/kg

E 471

E 472a

E 472b

E 472c

Mono- and diglycerides of fatty acids

Acetic acid esters of mono- and diglycerides of fatty acids

Lactic acid esters of mono- and diglycerides of fatty acids

Citric acid esters of mono- and diglycerides of fatty acids

Biscuits and rusks

Cereal-based foods

Baby foods

5 g/kg individually or in combination

E 400

E 401

E 402

E 404

Alginic acid

Sodium alginate

Potassium alginate

Calcium alginate

Desserts

Puddings

0,5 g/kg individually or in combination

E 410

E 412

E 414

E 415

E 440

Locust bean gum

Guar gum

Acacia gum (gum arabic)

Xanthan gum

Pectins

►M7 Processed cereal-based foods and baby foods ◄

10 g/kg individually or in combination

Gluten-free cereal-based foods

20 g/kg individually or in combination

E 551

Silicon dioxide

Dry cereals

2 g/kg

E 334

E 335

E 336

E 354

E 450a

E 575

Tartaric acid (1)

Sodium tartrate (1)

Potassium tartrate (1)

Calcium tartrate (1)

Disodium diphosphate

Glucono-delta-lactone

Biscuits and rusks

5 g/kg as a residue

E 1404

E 1410

E 1412

E 1413

E 1414

E 1420

E 1422

E 1450

Oxidized starch

Monostarch phosphate

Distarch phosphate

Phosphated distarch phosphate

Acetylated distarch phosphate

Acetylated starch

Acetylated distarch adipate

Starch sodium octenyl succinate

►M7 Processed cereal-based foods and baby foods ◄

50 g/kg

▼M2

E 333

Calcium citrates (2)

In low-sugar fruit based products

quantum satis

E 341

Tricalcium phosphate (2)

In fruit based desserts

1 g/kg as P2O5

E 1451

Acetylated oxidised starch

►M7 Processed cereal-based foods and baby foods ◄

50 g/kg

▼B

(1) L(+)-form only.

(2) The note in part 4 does not apply.

PART 4

▼M6

FOOD ADDITIVES PERMITTED IN DIETARY FOODS FOR INFANTS AND YOUNG CHILDREN FOR SPECIAL MEDICAL PURPOSES AS DEFINED IN DIRECTIVE 1999/21/EC ( 21 )

▼B

The tables in Parts 1 to 3 of Annex VI are applicable.

▼M2

E number	Name	Maximum level	Special conditions
E 401	Sodium alginate	1 g/l	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-diolalginate	200 mg/l	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 g/l	From birth onwards in products for reduction of gastro-oesophageal reflux
E 412	Guar gum	10 g/l	From birth onwards in products in liquid formulae containing hydrolysed proteins, peptides or amino acids in conformity with the conditions set in Annex IV of Directive 91/321/EEC, as amended by Directive 96/4/EC
E 415	Xanthan gum	1,2 g/l	From birth onwards for use in products based on amino acids or peptides for use with patients who have problems with impairment of the gastro-intestinal tract, protein mal-absorption or inborn errors of metabolism
E 440	Pectins	10 g/l	From birth onwards in products used in case of gastro-intestinal disorders
E 466	Sodium carboxy methyl cellulose	10 g/l or kg	From birth onwards in products for the dietary management of metabolic disorders
E 471	Mono- and diglycerides of fatty acids	5 g/l	From birth onwards in specialised diets, particularly those devoid of proteins
▼M6
E 472c	Citric acid esters of mono- and diglycerides of fatty acids	7,5 g/l sold as powder	From birth onwards
E 472c	Citric acid esters of mono- and diglycerides of fatty acids	9 g/l sold as liquid	From birth onwards
▼M7
E 473	Sucrose esters of fatty acids	120 mg/l	Products containing hydrolysed proteins, peptides and amino acids
▼M2
E 1450	Starch sodium octenyl succinate	20 g/l	In infant formulae and follow-on formulae

( 1 ) OJ No C 206, 13. 8. 1992, p. 12, and OJ No C 189, 13. 7. 1993, p. 11.

( 2 ) OJ No C 108, 19. 4. 1993, p. 26.

( 3 ) Opinion of the European Parliament of 26 May 1993 (OJ No C 176, 28. 6. 1993, p. 117), confirmed on 2 December 1993 (OJ No C 342, 20. 12. 1993), common position of the Council of 10 March 1994 (OJ No C 172, 24. 6. 1994, p. 4) and decision of the European Parliament of 16 November 1994 (OJ No C 341, 5. 12. 1994)

( 4 ) OJ No L 40, 11. 2. 1989, p. 27.

( 5 ) OJ No L 186, 30. 6. 1989, p. 27.

( 6 ) OJ No L 230, 19. 8. 1991, p. 1. Directive as last amended by Commission Regulation (EEC) No 3600/92 (OJ No L 366, 15. 12. 1992, p. 10).

( 7 ) OJ No L 350, 14. 12. 1990, p. 71.

( 8 ) OJ No 12, 27. 1. 1964, p. 161/64.

( 9 ) OJ No L 157, 18. 7. 1970, p. 31.

( 10 ) OJ No L 189, 12. 7. 1974, p. 1.

( 11 ) OJ No L 255, 15. 9. 1983, p. 1.

( 12 ) OJ No L 229, 30. 8. 1980, p. 11. Directive as last amended by Directive 91/692/EEC (OJ No L 377, 31. 12. 1991, p. 48).

( 13 ) OJ No L 211, 12. 8. 1974, p. 10.

( 14 ) OJ No L 229, 30. 8. 1980, p. 1.

( 15 ) OJ No L 356, 27. 12. 1973, p. 71.

( 16 ) OJ L 31, 1.2.2002, p. 1.

( 17 ) Council Decision 1999/468/EC of 28 June 1999 laying down the procedures for the exercise of implementing powers conferred on the Commission (OJ L 184, 17.7.1999, p. 23).

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

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

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

( 21 ) Commission Directive 1999/21/EC of 25 March 1999 on dietary foods for special medical purposes, (OJ L 91, 7.4.1999, p. 29).

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