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Document 02008R1333-20231005
Regulation (EC) No 1333/2008 of the European Parliament and of the Council of 16 December 2008 on food additives (Text with EEA relevance)Text with EEA relevance
Consolidated text: Rialachán (CE) Uimh. 1333/2008 ó Pharlaimint na hEorpa agus ón gComhairle an 16 Nollaig 2008 maidir le breiseáin bia (Téacs atá ábhartha maidir leis an LEE)Téacs atá ábhartha maidir leis an LEE
Rialachán (CE) Uimh. 1333/2008 ó Pharlaimint na hEorpa agus ón gComhairle an 16 Nollaig 2008 maidir le breiseáin bia (Téacs atá ábhartha maidir leis an LEE)Téacs atá ábhartha maidir leis an LEE
- Date of document:
- 05/10/2023
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- 05/10/2023
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02008R1333 — GA — 05.10.2023 — 053.001
Is áis doiciméadúcháin amháin an téacs seo agus níl aon éifeacht dhlíthiúil aige. Ní ghabhann institiúidí an Aontais aon dliteanas orthu féin i leith inneachar an téacs. Is iad na leaganacha de na gníomhartha a foilsíodh in Iris Oifigiúil an Aontais Eorpaigh agus atá ar fáil ar an suíomh gréasáin EUR-Lex na leaganacha barántúla de na gníomhartha ábhartha, brollach an téacs san áireamh. Is féidir teacht ar na téacsanna oifigiúla sin ach na naisc atá leabaithe sa doiciméad seo a bhrú
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RIALACHÁN (CE) Uimh. 1333/2008 Ó PHARLAIMINT NA hEORPA AGUS ÓN gCOMHAIRLE an 16 Nollaig 2008 maidir le breiseáin bia (Téacs atá ábhartha maidir leis an LEE) (IO L 354 31.12.2008, lch. 16) |
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Arna cheartú le:
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(*) |
Níor foilsíodh an gníomh seo i nGaeilge |
RIALACHÁN (CE) Uimh. 1333/2008 Ó PHARLAIMINT NA hEORPA AGUS ÓN gCOMHAIRLE
an 16 Nollaig 2008
maidir le breiseáin bia
(Téacs atá ábhartha maidir leis an LEE)
CAIBIDIL I
ÁBHAR, RAON FEIDHME AGUS SAINMHÍNITHE
Airteagal 1
Ábhar
Leagtar síos leis an Rialachán seo rialacha maidir le breiseáin bia d’fhonn feidhmiú éifeachtach an mhargaidh inmheánaigh a áirithiú agus ardleibhéal cosanta do shláinte an duine agus ardleibhéal cosanta don tomhaltóra á n-áirithiú ag an am céanna, lena n-áirítear leasanna an tomhaltóra a chosaint agus cleachtais chothroma i dtrádáil bia, agus cosaint an chomhshaoil á cur san áireamh i gcás inarb iomchuí.
Chun na críocha sin, foráiltear leis an Rialachán seo do na nithe seo a leanas:
liostaí Comhphobail de bhreiseáin bia formheasta faoi mar a leagtar amach in Iarscríbhinn II agus in Iarscríbhinn III iad;
coinníollacha maidir le húsáid breiseán bia i mbianna, lena n-áirítear i mbreiseáin bia agus in einsímí bia a chumhdaítear le Rialachán (CE) Uimh. 1332/2008 [maidir le heinsímí bia], agus coinníollacha úsáide i mblastáin bia a chumhdaítear le Rialachán (CE) Uimh. 1334/2008 ó Pharlaimint na hEorpa agus ón gComhairle an 16 Nollaig 2008 maidir le blastáin agus maidir le comhábhair áirithe bia a bhfuil airíonna blaistithe acu lena n-úsáid i mbianna agus ar bhianna ( 1 );
rialacha maidir le lipéadú breiseán bia a dhíoltar mar bhreiseáin bia.
Airteagal 2
Raon feidhme
Ní bheidh feidhm ag an Rialachán seo maidir leis na substaintí seo a leanas mura n-úsáidfear mar bhreiseáin bia iad:
áiseanna próiseála;
substaintí a úsáidtear chun plandaí agus chun táirgí plandaí a chosaint i gcomhréir leis na rialacha Comhphobail a bhaineann le sláinte plandaí;
substaintí a chuirtear le bianna mar chothaithigh;
substaintí a úsáidtear chun uisce a chóireáil lena chaitheamh ag an duine agus a thagann faoi raon feidhme Threoir 98/83/CE ón gComhairle an 3 Samhain 1998 maidir le cáilíocht uisce a cheaptar lena chaitheamh ag daoine ( 2 );
blastáin a thagann faoi raon feidhme Rialachán (CE) Uimh. 1334/2008 [maidir le blastáin agus maidir le comhábhair áirithe bia a bhfuil airíonna blaistithe acu lena n-úsáid i mbianna agus ar bhianna].
Beidh feidhm ag an Rialachán seo gan dochar d’aon rialacha sonracha Comhphobail maidir le húsáid breiseán bia:
i mbianna sonracha;
chun críocha seachas na críocha a chumhdaítear leis an Rialachán seo.
Airteagal 3
Sainmhínithe
Chun críocha an Rialacháin seo, beidh feidhm ag na sainmhínithe seo a leanas freisin:
ciallaíonn ‘breiseán bia’ aon substaint nach gcaitear mar bhia ann féin de ghnáth agus nach n-úsáidtear de ghnáth mar shain-chomhábhar bia, bíodh luach cothaithe ann nó ná bíodh, arb é an toradh a bhíonn ar é a chur le bia d’aon ghnó chun críche teicneolaíche, nó an toradh a mbeifí ag súil le réasún a bheadh ar é a chur le bia d’aon ghnó chun críche teicneolaíche, i monarú, i bpróiseáil, in ullmhú, i gcóireáil, i bpacáistiú, in iompar nó i stóráil bia den sórt sin, go ndéantar comhábhar den bhia sin de, nó go ndéantar comhábhar den bhia sin dá fhotháirgí, go díreach nó go hindíreach.
Ní mheastar gur breiseáin bia iad na nithe seo a leanas:
monaisiúicrídí, déshiúicrídí nó olagaishiúicrídí, agus bianna ina bhfuil na substaintí sin, a úsáidtear le haghaidh a n-airíonna milsithe;
bianna, cibé acu i bhfoirm thriomaithe nó i bhfoirm thiubhaithe, lena n-áirítear blastáin a chorpraítear le linn comhbhianna a mhonarú, mar gheall ar a n-airíonna aramatacha, inbhlasta nó cothaithe mar aon le héifeacht thánaisteach dathaithe;
substaintí a úsáidtear in ábhair chumhdaithe nó in ábhair bhrataithe, nach cuid de bhianna iad agus nach gceaptar lena gcaitheamh i dteannta na mbianna sin;
táirgí a bhfuil peictin iontu agus a dhíorthaítear ó úlla triomaithe meilte nó ó scamhadh torthaí citris nó cainchí, nó ó mheascán díobh, trí ghníomhaíocht aigéid chaoil agus páirtneodrú ina dhiaidh sin le salainn de shóidiam nó de photaisiam (‘peictin leachtach’);
bunanna guma coganta;
deistrin bhán nó deistrin bhuí, stáirse rósta nó stáirse deistrinnithe, stáirse arna mhodhnú le cóireáil aigéadach nó le cóireáil alcaileach, stáirse tuartha, stáirse arna mhodhnú go fisiceach agus stáirse arna chóireáil le heinsímí amalalaíteacha;
clóiríd amóiniam;
fuilphlasma, geilitín inite, hidrealasáití próitéine agus a gcuid salann, próitéin bhainne agus glútan;
aimínaigéid agus a gcuid salann seachas aigéad glútamach, glicín, cistéin agus cistín agus a gcuid salann nach bhfuil aon fheidhm theicneolaíoch acu;
cáiséanáití agus cáiséin;
ionúilin;
ciallaíonn ‘áis phróiseála’ aon substaint:
nach gcaitear aisti féin mar bhia;
a úsáidtear d’aon ghnó i bpróiseáil amhábhar, i bpróiseáil bianna nó i bpróiseáil a gcomhábhar, chun próiseas teicneolaíoch áirithe a chur i gcrích i rith na cóireála nó i rith na próiseála; agus
a bhféadfadh sé go mbeadh sé mar thoradh neamhbheartaithe uirthi, toradh nach féidir a sheachaint go teicniúil, go mbeadh iarmhair den tsubstaint nó dá díorthaigh sa táirge deiridh, fad nach gcuirfidh siad sláinte an duine i mbaol agus nach mbeidh aon éifeacht theicneolaíoch acu ar an táirge deiridh;
ciallaíonn ‘aicme fheidhmiúil’ catagóir de na catagóirí a leagtar amach in Iarscríbhinn I atá bunaithe ar an bhfeidhm theicneolaíoch a chomhlíonann breiseán bia san earra bia;
ciallaíonn ‘bia neamhphróiseáilte’ bia nach ndearnadh aon chóireáil air a mbeadh athrú suntasach i staid thosaigh an bhia sin mar thoradh uirthi, agus chun na críche sin, ní mheastar gur athrú suntasach a thagann ar an mbia iad na gníomhaíochtaí seo a leanas, go háirithe: roinnt, páirtiú, téarbhadh, cnámhú, miontóireacht, feannadh, lomadh, scamhadh, meilt, gearradh, glanadh, bearradh, íosreo, reo, fuarú, muilleoireacht, crotalú, pacáil nó díphacáil;
ciallaíonn ‘bia nár cuireadh aon siúcraí leis’ bia nach bhfuil na nithe seo a leanas ann:
aon mhonaisiúicrídí breise ná aon déshiúicrídí breise;
aon bhia a cuireadh leis ina bhfuil monaisiúicrídí nó déshiúicrídí a úsáidtear le haghaidh a n-airíonna milsithe;
ciallaíonn ‘bia fuinneamhlaghdaithe’ bia a bhfuil luach fuinnimh a laghdaíodh de 30 % ar a laghad air i gcomparáid leis an mbia tosaigh nó le táirge dá shamhail;
ciallaíonn ‘milseoirí boird’ ullmhóidí milseoirí ceadaithe, a bhféadfadh breiseáin eile bia agus/nó comhábhair bia eile a bheith iontu agus a cheaptar lena ndíol leis an tomhaltóir deiridh mar ionadach do shiúcraí;
ciallaíonn ‘quantum satis’ nach sonraítear aon uasleibhéal uimhriúil agus go n-úsáidfear substaintí i gcomhréir leis an dea-chleachtais mhonaraithe, ar leibhéal nach bhfuil níos airde ná an leibhéal is gá chun an chríoch bheartaithe a bhaint amach ar choinníoll nach gcuirtear an tomhaltóir amú.
CAIBIDIL II
LIOSTAÍ COMHPHOBAIL DE BHREISEÁIN BIA A FORMHEASADH
Airteagal 4
Liostaí Comhphobail de bhreiseáin bia
Airteagal 5
Cosc ar bhreiseáin bia neamh-chomhlíontacha agus/nó ar bhia neamh-chomhlíontach
Ní chuirfidh aon duine breiseán bia ná aon bhia a bhfuil an breiseán bia sin ann ar an margadh mura gcomhlíonfaidh úsáid an bhreiseáin bia sin an Rialachán seo.
Airteagal 6
Coinníollacha ginearálta maidir le breiseáin bia a chur ar liostaí Comhphobail agus maidir lena n-úsáid
Ní fhéadfar breiseán bia a chur ar na liostaí Comhphobail atá in Iarscríbhinn II agus in Iarscríbhinn III ach amháin má chomhlíonann sé na coinníollacha seo a leanas agus, i gcás inarb ábhartha, tosca dlisteanacha eile, lena n-áirítear tosca comhshaoil:
nach údar imní é, ar bhonn na fianaise eolaíche atá ar fáil, ó thaobh shláinte an tomhaltóra ar an leibhéal a bhfuil sé beartaithe é a úsáid;
go bhfuil gá teicneolaíoch réasúnta leis nach féidir a ghnóthú ar shlite eacnamúla agus teicneolaíocha eile atá indéanta; agus
nach gcuireann a úsáid an tomhaltóir amú.
Chun go n-áireofaí é ar na liostaí Comhphobail atá in Iarscríbhinn II agus in Iarscríbhinn III caithfidh buntáistí agus tairbhí a bheith ag breiseán bia don tomhaltóir agus chuige sin, caithfidh sé fónamh d’fheidhm amháin nó do bhreis agus feidhm amháin de na feidhmeanna seo a leanas:
cáilíocht chothaitheach an bhia a chaomhnú;
comhábhair nó comhchodanna riachtanacha a chur ar fáil do bhianna a mhonaraítear le haghaidh grúpaí tomhaltóirí a bhfuil riachtanais speisialta aiste bia acu;
cáilíocht coinneála nó cobhsaíochta bia a fheabhsú nó a airíonna orgánaileipteacha a fheabhsú, ar choinníoll nach n-athraítear cineál, substaint ná cáilíocht an bhia ar bhealach a chuireann tomhaltóirí amú;
cuidiú bia a mhonarú, a phróiseáil, a ullmhú, a chóireáil, a phacáil, a iompar nó a stóráil, lena n-áirítear breiseáin bia, einsímí bia agus blastáin bia, ar choinníoll nach n-úsáidtear an breiseán bia chun éifeachtaí lochtacha amhábhair ná aon chleachtais ná aon teicnící neamh-inmhianaithe, lena n-áirítear cleachtais nó teicnící neamhfholláine a úsáid, le linn aon ghníomhaíochtaí den sórt sin a cheilt.
De mhaolú ar mhír 2(a), féadfar breiseán bia a laghdaíonn cáilíocht chothaitheach bia a chur ar an liosta Comhphobail atá in Iarscríbhinn II ar choinníoll:
nach cuid shuntasach de ghnáth-aiste bia an bia sin; nó
gur gá an breiseán bia do tháirgeadh bianna le haghaidh grúpaí tomhaltóirí a bhfuil riachtanais speisialta aiste bia acu.
Airteagal 7
Coinníollacha sonracha do mhilseoirí
Ní fhéadfar ach breiseán bia a fhónann d’fheidhm amháin nó níos mó ná feidhm amháin de na feidhmeanna seo a leanas, agus a fhónann chomh maith d’fheidhm amháin nó do bhreis agus feidhm amháin de na feidhmeanna a leagtar amach in Airteagal 6(2), a chur ar an liosta Comhphobail atá in Iarscríbhinn II don aicme fheidhmiúil milseoirí:
ionadú ar shiúcraí chun bia fuinneamhlaghdaithe, bia neamhcháirigineach nó bia nár cuireadh aon siúcraí leis a tháirgeadh; nó
ionadú ar shiúcraí i gcás ina gceadaíonn sé sin fad a chur le seilfré an bhia; nó
bia a tháirgeadh a cheaptar le haghaidh úsáidí cothaitheacha áirithe a shainmhínítear in Airteagal 1(2)(a) de Threoir 89/398/CEE.
Airteagal 8
Coinníollacha sonracha do dhathanna
Ní fhéadfar breiseán bia a chur ar an liosta Comhphobail atá in Iarscríbhinn II don aicme fheidhmiúil dathanna ach amháin más breiseán é a fhónann d’fheidhm amháin nó do bhreis agus feidhm amháin de na feidhmeanna seo a leanas, chomh maith le fónamh d’fheidhm amháin nó do bhreis agus feidhm amháin de na feidhmeanna a leagtar amach in Airteagal 6(2):
an chuma a bhí i dtosach ar an mbia a chur an athuair ar bhia a ndearna próiseáil, stóráil, pacáistiú agus dáileadh difear don dath a bhí air agus a bhféadfadh sé go ndearna sin dochar dá inghlacthacht ó thaobh cuma de;
cuma níos tarraingtí a chur ar bhia;
dath a chur ar bhia nach mbeadh dath ar bith air mura ndéanfaí amhlaidh.
Airteagal 9
Aicmí feidhmiúla breiseán bia
Féadfar breiseáin bia a shannadh in Iarscríbhinn II agus in Iarscríbhinn III do cheann de na haicmí feidhmiúla atá in Iarscríbhinn I ar bhonn phríomhfheidhm theicneolaíoch an bhreiseáin bia.
Ní choiscfear breiseán bia a úsáid d’fheidhmeanna éagsúla toisc é a bheith á leithroinnt ar aicme fheidhmiúil.
Airteagal 10
Ábhar na liostaí Comhphobail de bhreiseáin bia
Féadfar breiseán bia a chomhlíonann na coinníollacha a leagtar amach in Airteagal 6, in Airteagal 7 agus in Airteagal 8, i gcomhréir leis an nós imeachta dá dtagraítear i Rialachán (CE) Uimh. 1331/2008 [lena mbunaítear nós imeachta comhchoiteann údaraithe maidir le breiseáin bia, maidir le heinsímí bia agus maidir le blastáin bia] a chur:
ar an liosta Comhphobail atá in Iarscríbhinn II a ghabhann leis an Rialachán seo; agus/nó
ar an liosta Comhphobail atá in Iarscríbhinn III a ghabhann leis an Rialachán seo.
Sonrófar an méid seo a leanas san iontráil do bhreiseán bia a bheidh ar na liostaí Comhphobail atá in Iarscríbhinn II agus in Iarscríbhinn III:
ainm an bhreiseáin bia agus an E-uimhir atá aige;
na bianna a bhféadfar an breiseán bia a chur leo;
na coinníollacha faoina bhféadfar an breiseán bia a úsáid;
más iomchuí, cé acu an bhfuil aon srianta ar an mbreiseán bia a dhíol go díreach leis an tomhaltóir deiridh nó nach bhfuil.
Airteagal 11
Leibhéil úsáide breiseán bia
Agus na coinníollacha úsáide dá dtagraítear in Airteagal 10(2)(c) á mbunú:
socrófar an leibhéal úsáide ag an leibhéal is ísle is gá chun an éifeacht inmhianaithe a bhaint amach;
cuirfear an méid seo a leanas san áireamh leis na leibhéil sin:
aon iontógáil laethúil atá inghlactha, nó measúnú coibhéiseach, a bheidh socraithe don bhreiseán bia agus an iontógáil laethúil dóchúil ó gach foinse;
i gcás ina bhfuiltear chun an breiseán bia a úsáid i mbianna a itheann grúpaí speisialta tomhaltóirí, an iontógáil laethúil den bhreiseán bia a d’fhéadfadh tomhaltóirí sna grúpaí sin a iontógáil.
Airteagal 12
Athruithe i bpróiseas táirgeachta nó i mbunábhair breasáin bia atá ar liosta Comhphobail cheana féin
Maidir le breiseán bia atá ar liosta Comhphobail cheana féin, i gcás ina mbeidh athrú suntasach ar na modhanna táirgeachta nó sna bunábhair a úsáidtear, nó i gcás ina mbeidh athrú i méid na gcáithníní, tríd an nanaitheicneolaíocht, mar shampla, féachfar ar an mbreiseán bia arna ullmhú leis na modhanna nua nó leis na hábhair sin mar bhreiseán difriúil agus beidh gá le hiontráil nua i liostaí an Chomhphobail, nó leis na sonraíochtaí a athrú sula gcuirfear ar an margadh é.
Airteagal 13
Breiseáin bia a thagann faoi raon feidhme Rialacháin (CE) Uimh. 1829/2003
Airteagal 14
Sonraíochtaí breiseán bia
Glacfar sonraíochtaí breiseán bia a bhaineann, go háirithe, le tionscnamh, le critéir íonachta agus le haon fhaisnéis riachtanach eile, nuair a chuirfear an breiseán bia ar na liostaí Comhphobail atá in Iarscríbhinn II agus in Iarscríbhinn III den chéad uair, i gcomhréir leis an nós imeachta dá dtagraítear i Rialachán (CE) Uimh. 1331/2008 [lena mbunaítear nós imeachta comhchoiteann údaraithe maidir le breiseáin bia, maidir le heinsímí bia agus maidir le blastáin bia].
CAIBIDIL III
BREISEÁIN BIA A ÚSÁID I mBIANNA
Airteagal 15
Breiseáin bia a úsáid i mbianna neamhphróiseáilte
Ní úsáidfear breiseáin bia i mbianna neamhphróiseáilte, ach amháin i gcás ina bhforáiltear go sonrach don úsáid sin in Iarscríbhinn II.
Airteagal 16
Breiseáin bia a úsáid i mbianna do naíonáin agus do leanaí óga
Ní úsáidfear breiseáin bia i mbianna do naíonáin agus do leanaí óga dá dtagraítear dóibh i dTreoir 89/398/CEE, lena n-áirítear bianna aiste bia do naíonáin agus do leanaí óga chun críocha liachta, seachas i gcás ina bhforáiltear go sonrach dó sin in Iarscríbhinn II a ghabhann leis an Rialachán seo.
Airteagal 17
Dathanna a úsáid le haghaidh marcálacha
Ní fhéadfar ach biadhathanna a liostaítear in Iarscríbhinn II a ghabhann leis an Rialachán seo a úsáid chun críocha marcála sláinte dá bhforáiltear i dTreoir 91/497/CEE ón gComhairle an 29 Iúil 1991 lena leasaítear agus lena gcomhdhlúthaítear Treoir 64/433/CEE maidir le fadhbanna sláinte a dhéanann difear do thrádáil feola úire laistigh den Chomhphobal lena leathnú chuig táirgeadh feola úire agus chuig feoil úr a chur ar an margadh ( 3 ) agus marcálacha eile a cheanglaítear a chur ar tháirgí feola, le haghaidh dathú maisitheach a dhéanamh ar bhlaoscanna uibhe agus le haghaidh stampáil a dhéanamh ar bhlaoscanna uibhe mar a fhoráiltear i Rialachán (CE) Uimh. 853/2004 ó Pharlaimint na hEorpa agus ón gComhairle an 29 Aibreán 2004 lena leagtar síos rialacha sonracha sláinteachais maidir le bia de thionscnamh ainmhíoch ( 4 ).
Airteagal 18
Prionsabal an tabhartha anonn
Ceadaítear breiseán bia a bheith iontu seo a leanas:
i gcomhbhia seachas i gcomhbhia dá dtagraítear in Iarscríbhinn II, i gcás ina gceadaítear an breiseán sin i gcomhábhar amháin den chomhbhia sin;
i mbia a bhfuiltear tar éis breiseán bia, einsím bia nó blastán bia a chur leis, i gcás, maidir leis an mbreiseán bia:
ina gceadaítear é sa bhreiseán bia, san einsím bia nó sa bhlastán bia i gcomhréir leis an Rialachán seo; agus
inar tugadh anonn go dtí an bia é tríd an mbreiseán bia, tríd an einsím bia nó tríd an mblastán bia; agus
nach bhfuil aon fheidhm theicniúil aige sa bhia deiridh;
i mbia nach bhfuiltear lena úsáid ach in ullmhú comhbhia agus ar choinníoll go gcomhlíonann an comhbhia sin an Rialachán seo.
Airteagal 19
Cinntí léirmhínithe
I gcás inar gá, féadfar a chinneadh i gcomhréir leis an nós imeachta rialúcháin dá dtagraítear in Airteagal 28(2) cé acu:
an mbaineann bia ar leith le catagóir bia dá dtagraítear in Iarscríbhinn II; nó
an úsáidtear breiseán bia a liostaítear in Iarscríbhinn II agus in Iarscríbhinn III agus a cheadaítear ag quantum satis i gcomhréir leis na critéir dá dtagraítear in Airteagal 11(2); nó
an gcomhlíonann substaint ar leith an sainmhíniú ar bhreiseán bia atá in Airteagal 3.
Airteagal 20
Bianna traidisiúnta
Féadfaidh na Ballstáit a liostaítear in Iarscríbhinn IV leanúint de chatagóirí áirithe breiseán bia a thoirmeasc sna bianna traidisiúnta a tháirgtear ina gcríocha agus a liostaítear san Iarscríbhinn sin.
CAIBIDIL IV
LIPÉADÚ
Airteagal 21
Lipéadú ar bhreiseáin bia nach lena ndíol leis an tomhaltóir deiridh a cheaptar iad
Airteagal 22
Ceanglais ghinearálta lipéadaithe do bhreiseáin bia nach lena ndíol leis an tomhaltóir deiridh a cheaptar iad
I gcás ina ndíolfar breiseáin bia nach lena ndíol leis an tomhaltóir deiridh a cheaptar iad, ina gceann agus ina gceann nó measctha lena chéile agus/nó le comhábhair eile bia, agus/nó le substaintí eile curtha leo, beidh an fhaisnéis a leanas ar a bpacáistiú nó ar a gcoimeádáin:
an t-ainm agus/nó an E-uimhir a leagtar síos sa Rialachán seo maidir le gach breiseán bia nó tuairisc díolacháin ina bhfuil ainm agus/nó E-uimhir gach breiseáin bia ar áireamh;
an ráiteas ‘le húsáid i mbia’ nó an ráiteas ‘úsáid shrianta i mbia’ nó tagairt níos sainiúla don úsáid a bheartaítear di i mbia;
na coinníollacha speisialta stórála agus/nó úsáide, más gá;
marc a shainaithníonn an bhaisc nó an luchtóg;
treoracha úsáide, más rud é nach bhféadfaí an breiseán bia a úsáid i gceart toisc na treoracha a bheith fágtha ar lár;
ainm nó ainm gnó agus seoladh an mhonaróra, an phacálaí nó an díoltóra;
sonrú maidir le líon uasta gach comhpháirte nó gach grúpa comhpháirteanna atá faoi réir srianta cainníochta i mbia agus/nó faisnéis iomchuí i dtéarmaí soiléire, sothuigthe a chuirfeadh ar chumas an cheannaitheora an Rialachán seo nó aon dlí ábhartha Comhphobail eile a chomhlíonadh; i gcás ina mbainfidh an teorainn cainníochta chéanna le grúpa comhpháirteanna a úsáidtear ina gceann agus ina gceann nó i dteannta a chéile, féadfar an céatadán iomlán a thabhairt mar fhigiúr amháin; is go huimhriúil nó de réir phrionsabal quantum satis a léireofar an teorainn cainníochta;
an chainníocht ghlan;
an dáta íosmharthanachta nó an dáta éaga;
i gcás inarb ábhartha, faisnéis ar bhreiseán bia nó ar shubstaintí eile dá dtagraítear san Airteagal seo agus atá liostaithe in Iarscríbhinn IIIa a ghabhann le Treoir 2000/13/CE maidir le sonrú na gcomhábhar atá in earraí bia.
Airteagal 23
Lipéadú ar bhreiseáin bia ar lena ndíol leis an tomhaltóir deiridh a cheaptar iad
Gan dochar do Threoir 2000/13/CE, do Threoir 89/396/CEE ón gComhairle an 14 Meitheamh 1989 maidir le sonruithe nó marcanna lena n-aithnítear an luchtóg lena mbaineann earra bia ( 5 ) ná do Rialachán (CE) Uimh. 1829/2003, breiseáin bia a dhíoltar ina gceann agus ina gceann nó measctha lena chéile agus/nó le comhábhair eile bia agus ar lena ndíol leis an tomhaltóir deiridh a cheaptar iad, ní fhéadfar iad a chur ar an margadh mura mbeidh an fhaisnéis a leanas ar an bpacáistiú:
an t-ainm agus an E-uimhir a leagtar síos sa Rialachán seo do gach breiseán bia nó tuairisc díolacháin ina n-áirítear ainm agus E-uimhir gach breiseáin bia;
an ráiteas ‘le húsáid i mbia’ nó an ráiteas ‘úsáid shrianta i mbia’ nó tagairt níos sainiúla don úsáid a bheartaítear di i mbia.
Beidh na rabhaidh seo a leanas ar lipéid mhilsitheoirí boird ina bhfuil polóil agus/nó aspairtéim agus/nó salann aspairtéime-aicéasuilféime:
polóil: ‘d’fhéadfadh éifeachtaí purgóideacha a bheith mar thoradh ar chaitheamh iomarcach’;
salann aspairtéime/aspairtéime-aicéasuilféime: ‘tá foinse feiniolalainín sa táirge seo’.
Airteagal 24
Ceanglais lipéadaithe do bhia ina bhfuil biadhathanna áirithe
Airteagal 25
Ceanglais eile maidir le lipéadú
Ní dhéanfaidh Airteagal 21, Airteagal 22, Airteagal 23 ná Airteagal 24 dochar do dhlíthe, do rialacháin, ná d’fhorálacha riaracháin níos mionsonraithe agus níos cuimsithí a bhaineann le meáchain agus le tomhais, nó a bhfuil feidhm acu maidir le cur i láthair, le haicmiú, le pacáistiú agus le lipéadú substaintí agus ullmhóidí contúirteacha, nó a bhfuil feidhm acu maidir le substaintí agus maidir le hullmhóidí den sórt sin a iompar.
CAIBIDIL V
FORÁLACHA NÓS IMEACHTA AGUS CUR CHUN FEIDHME
Airteagal 26
Oibleagáid i leith faisnéise
Airteagal 27
Monatóireacht ar iontógáil breiseán bia
Airteagal 28
An Coiste
I gcás ina ndéanfar tagairt don mhír seo, beidh feidhm ag Airteagal 5 agus ag Airteagal 7 de Chinneadh 1999/468/CE, ag féachaint d’fhorálacha Airteagal 8 de.
Trí mhí a bheidh sa tréimhse a leagtar síos in Airteagal 5(6) de Chinneadh 1999/468/CE.
I gcás ina ndéanfar tagairt don mhír seo, beidh feidhm ag Airteagal 5a(1) go (4) agus (5)(b) agus ag Airteagal 7 de Chinneadh 1999/468/CE, ag féachaint d’fhorálacha Airteagal 8 de.
Dhá mhí, dhá mhí agus ceithre mhí faoi seach a bheidh sna teorainneacha ama a leagtar síos in Airteagal 5a(3)(c), agus (4)(b) agus (e) de Chinneadh 1999/468/CE.
Airteagal 29
Maoiniú Comhphobail ar bheartais chomhchuibhithe
Is é Airteagal 66(1)(c) de Rialachán (CE) Uimh. 882/2004 a bheidh mar bhunús dlí do mhaoiniú beart a eascróidh as an Rialachán seo.
CAIBIDIL VI
FORÁLACHA IDIRTHRÉIMHSEACHA AGUS FORÁLACHA CRÍOCHNAITHEACHA
Airteagal 30
Liostaí Comhphobail de bhreiseáin bia a bhunú
Déanfar breiseáin bia a gceadaítear á n-úsáid i mbianna faoi Threoir 94/35/CE, faoi Threoir 94/36/CE agus faoi Threoir 95/2/CE, arna leasú ar bhonn Airteagal 31 den Rialachán seo, agus a gcoinníollacha úsáide, a iontráil in Iarscríbhinn II a ghabhann leis an Rialachán seo tar éis athbhreithniú a dhéanamh ar an gcaoi a gcomhlíonann siad Airteagal 6, Airteagal 7 agus Airteagal 8 de. Na bearta a bhaineann le breiseáin den sórt sin a iontráil in Iarscríbhinn II, agus ar le haghaidh eilimintí neamhriachtanacha den Rialachán seo a leasú a cheapfar iad, glacfar iad i gcomhréir leis an nós imeachta rialúcháin lena ngabhann grinnscrúdú agus dá dtagraítear in Airteagal 28(4). Ní áireofar measúnú nua riosca ón Údarás san athbhreithniú. Críochnófar an t-athbhreithniú faoin 20 Éanair 2011.
Ní chuirfear breiseáin bia ná úsáidí nach bhfuil gá leo a thuilleadh isteach in Iarscríbhinn II.
Déanfar breiseáin bia a n-údaraítear a n-úsáid i mbreiseáin bia i dTreoir 95/2/CE agus a gcoinníollacha úsáide a iontráil i gCuid 1 d’Iarscríbhinn III a ghabhann leis an Rialachán seo tar éis athbhreithniú ar an gcaoi a gcomhlíonann siad Airteagal 6 de. Na bearta a bhaineann le breiseáin den sórt sin a iontráil in Iarscríbhinn III, agus ar le haghaidh eilimintí neamhriachtanacha den Rialachán seo a leasú a cheapfar iad, glacfar iad i gcomhréir leis an nós imeachta rialúcháin lena ngabhann grinnscrúdú agus dá dtagraítear in Airteagal 28(4). Ní áireofar measúnú nua riosca ón Údarás san athbhreithniú. Críochnófar an t-athbhreithniú faoin 20 Éanair 2011.
Ní chuirfear breiseáin bia ná úsáidí nach bhfuil gá leo a thuilleadh isteach in Iarscríbhinn III.
Déanfar breiseáin bia a n-údaraítear a n-úsáid i mblastáin bia le Treoir 95/2/CE agus a gcoinníollacha úsáide a iontráil i gCuid 4 d’Iarscríbhinn III a ghabhann leis an Rialachán seo tar éis athbhreithniú a dhéanamh ar an gcaoi a gcomhlíonann siad Airteagal 6 de. Na bearta a bhaineann le breiseáin den sórt sin a iontráil in Iarscríbhinn III, agus ar le haghaidh eilimintí neamhriachtanacha den Rialachán seo a leasú a cheapfar iad, glacfar iad i gcomhréir leis an nós imeachta rialúcháin lena ngabhann grinnscrúdú agus dá dtagraítear in Airteagal 28(4). Ní áireofar measúnú nua riosca ón Údarás san athbhreithniú. Críochnófar an t-athbhreithniú faoin 20 Éanair 2011.
Ní chuirfear breiseáin bia agus úsáidí nach bhfuil gá leo a thuilleadh isteach in Iarscríbhinn III.
Airteagal 31
Bearta idirthréimhseacha
Go dtí go gcríochnófar bunú na liostaí Comhphobail de bhreiseáin bia dá bhforáiltear in Airteagal 30, leasófar na hIarscríbhinní a ghabhann le Treoir 94/35/CE, le Treoir 94/36/CE agus le Treoir 95/2/CE, i gcás inar gá sin, le bearta ar le haghaidh eilimintí neamhriachtanacha de na Treoracha sin a leasú a cheapfar iad agus a ghlacfaidh an Coimisiún i gcomhréir leis an nós imeachta rialúcháin lena ngabhann grinnscrúdú agus dá dtagraítear in Airteagal 28(4).
Maidir le bianna a chuirtear ar an margadh nó a lipéadaítear roimh an 20 Éanair 2010 agus nach gcomhlíonann Airteagal 22(1)(i) agus (4) féadfar iad a chur ar an margadh go dtí a ndáta íosmharthanachta nó go dtí a ndáta éaga.
Maidir le bianna a chuirtear ar an margadh nó a lipéadaítear roimh an 20 Éanair 2010 agus nach gcomhlíonann Airteagal 24 féadfar iad a chur ar an margadh go dtí a ndáta íosmharthanachta nó go dtí a ndáta éaga.
Airteagal 32
Athmheastóireacht ar bhreiseáin bia a formheasadh
Airteagal 33
Aisghairmeacha
Aisghairtear na hionstraimí seo a leanas:
Treoir ón gComhairle an 23 Deireadh Fómhair 1962 maidir le comhfhogasú rialacha na mBallstát i ndáil leis na hábhair dathaithe a cheadaítear lena n-úsáid i mbianna a cheaptar lena gcaitheamh ag an duine;
Treoir 65/66/CEE;
Treoir 78/663/CEE;
Treoir 78/664/CEE;
Treoir 81/712/CEE;
Treoir 89/107/CEE;
Treoir 94/35/CE;
Treoir 94/36/CE;
Treoir 95/2/CE;
Treoir Uimh.292/97/CE;
Treoir 2002/247/CE.
Airteagal 34
Forálacha idirthréimhseacha
De mhaolú ar Airteagal 33, leanfaidh na forálacha seo d’fheidhm a bheith acu go dtí go mbeidh an t-aistriú faoi Airteagal 30(1), (2) agus (3) den Rialachán seo de bhreiseáin bia a cheadaítear cheana féin i dTreoir 94/35/CE, i dTreoir 94/36/CE agus i dTreoir 95/2/CE críochnaithe:
Airteagal 2(1), (2) agus (4) de Threoir 94/35/CE agus an Iarscríbhinn a ghabhann leis;
Airteagal 2(1) go (6), (8), (9) agus (10) de Threoir 94/36/CE agus Iarscríbhinn I go hIarscríbhinn V a ghabhann leis;
Airteagal 2 agus Airteagal 4 de Threoir 95/2/CE agus Iarscríbhinn I go hIarscríbhinn VI a ghabhann leis.
D’ainneoin phointe (c), aisghairtear na húdaruithe le haghaidh E 1103 Inbhéartáis agus E 1105 Líseasóm a leagtar síos i dTreoir 95/2/CE le héifeacht ó dháta chur i bhfeidhm an liosta Comhphobail maidir le heinsímí bia i gcomhréir le hAirteagal 17 de Rialachán (CE) Uimh. 1332/2008 [maidir le heinsímí bia].
Airteagal 35
Teacht i bhfeidhm
Tiocfaidh an Rialachán seo i bhfeidhm an fichiú lá tar éis lá a fhoilsithe in Iris Oifigiúil an Aontais Eorpaigh.
Beidh feidhm aige ón 20 Éanair 2010.
Beidh feidhm ag Airteagal 4(2), áfach, maidir le Cuid 2, maidir le Cuid 3 agus maidir le Cuid 5 d’Iarscríbhinn III ón 1 Eanáir 2011 agus beidh feidhm ag Airteagal 23(4) ón 20 Éanair 2011. Beidh feidhm ag Airteagal 24 ón 20 Iúil 2010 Beidh feidhm ag Airteagal 31 ón 20 Éanair 2009.
Beidh an Rialachán seo ina cheangal go huile agus go hiomlán agus beidh sé infheidhme go díreach i ngach Ballstát.
IARSCRÍBHINN I
Aicmí feidhmiúla breiseán bia i mbianna agus aicmí feidhmiúla breiseán bia i mbreiseáin bia agus in einsímí bia
is éard is ‘milseoirí’ ann substaintí a úsáidtear chun blas milis a chur ar bhianna nó i milseoirí boird;
is éard is ‘dathanna’ ann substaintí a chuireann dath ar bhia, nó a chuireann dath ar bhia an athuair, agus a chumhdaíonn comhchodanna nádúrtha bianna agus foinsí nádúrtha nach gcaitear de ghnáth mar bhianna agus nach n-úsáidtear de ghnáth mar shain-chomhábhair i mbia. De réir bhrí an Rialacháin seo is dathanna iad ullmhóidí a fhaightear ó bhianna agus ó bhunábhair nádúrtha inite eile trí eastóscadh fisiceach agus/nó ceimiceach a bhfuil eastóscadh roghnaíoch na líocha a bhaineann leis na comhchodanna cothaitheacha nó aramatacha mar thoradh air;
is éard is ‘leasaithigh’ ann substaintí a chuireann fad le seilfré bianna trína gcosaint ar mheathlú ó mhiocrorgánaigh agus/nó a chosnaíonn iad ar fhás miocrorgánach pataigineach;
is éard is ‘frithocsaídeoirí’ ann substaintí a chuireann fad le seilfré bianna trína gcosaint ar mheathlú de bharr ocsaídiúcháin, amhail bréine saille agus athruithe datha;
is éard is ‘iompróirí’ ann substaintí a úsáidtear chun breiseán bia nó blastán nó einsím bia, cothaitheach agus/nó substaint eile a chuirtear le bia chun críocha cothaitheacha nó fiseolaíocha a thuaslagadh, a chaolú, a easrú nó a athrú go fisiceach ar bhealach éigin eile, gan a fheidhm a athrú (agus gan aon tionchar teicneolaíoch a bheith ag na hiompróirí féin) chun a láimhseáil, a fheidhm nó a úsáid a éascú;
is éard is ‘aigéid’ ann substaintí a chuireann le haigéadacht earra bia agus/nó a chuireann blas géar air;
is éard is ‘rialtáin aigéadachta’ ann substaintí a athraíonn nó a rialaíonn aigéadacht nó alcaileacht earra bia;
is éard is ‘gníomhaithe frithstolptha’ ann substaintí a laghdaíonn an claonadh atá i gcáithníní indibhidiúla earra bia greamú dá chéile;
is éard is ‘gníomhaithe frithchúrtha’ ann substaintí a choisceann nó a laghdaíonn an cúradh;
is éard is ‘gníomhaithe toirtithe’ ann substaintí a chuireann le toirt earra bia ach nach gcuireann go suntasach lena luach fuinnimh infhaighte;
is éard is ‘eiblitheoirí’ ann substaintí a chumasaíonn meascán aonchineálach de dhá phas dhomheasctha amhail ola agus uisce in earra bia a fhoirmiú nó a chaomhnú;
is éard is ‘salainn eiblithe’ ann substaintí a dhéanann foirm easartha de phróitéiní a bhíonn i gcáis agus a dhéanann saill agus comhábhair eile a dháileadh go haonchineálach ar an dóigh sin;
is éard is ‘gníomhaithe cruaite’ ann substaintí a chruann fíocháin torthaí nó fíocháin glasraí nó a dhéanann briosc iad nó a choinníonn teann nó briosc iad, nó a idirghníomhaíonn le gníomhaithe glóthaithe chun glóthach a dhéanamh nó a neartú;
is éard is ‘méadaitheoirí blais’ ann substaintí a chuireann leis an mblas atá ar earra bia cheana agus/nó leis an mboladh atá uaidh;
is éard is ‘gníomhaithe cúrtha’ ann substaintí a chumasaíonn easrú aonchineálach a dhéanamh ar phas gásach in earra bia leachtach nó soladach;
is éard is ‘gníomhaithe glóthaithe’ ann substaintí a thugann uigeacht d’earra bia trí ghlóthach a fhoirmiú;
is éard is ‘gníomhaithe glónraithe’ (lena n-áirítear bealaí) ann substaintí a chuireann snas ar earra bia nó a chuireann sciath chosanta air, nuair a chuirtear ar dhromchla seachtrach an earra bia é;
is éard is ‘taisleáin’ ann substaintí a choisceann bianna ó thriomú amach trí ghníomhú in aghaidh na héifeachta a bhíonn ag atmaisféar a bhfuil leibhéal íseal taise ann, nó a spreagann tuaslagadh púdair i meán uisciúil;
is éard is ‘stáirsí modhnaithe’ ann substaintí a fhaightear trí chóireáil cheimiceach amháin nó níos mó ná cóireáil cheimiceach amháin a dhéanamh ar stáirsí inite, a bhféadfaí cóireáil fhisiceach nó cóireáil einsímeach a bheith déanta orthu, agus a d’fhéadfadh a bheith tanaithe nó tuartha ag aigéad nó ag alcaile;
is gáis seachas aer iad ‘gáis pacáistithe’ a chuirtear isteach i ngabhdán sula gcuirtear earra bia ann, tráth a mbíonn earra bia á chur ann nó tar éis earra bia a chur ann;
is gáis seachas aer iad ‘gáis tiomána’ a bhrúnn earra bia amach as gabhdán;
is substaintí nó cumaisc de shubstaintí iad ‘gníomhaithe éiritheacha’ a shaorann gás agus a mhéadaíonn toirt taois nó fuidrimh ar an dóigh sin;
is substaintí iad ‘leithliseoirí’ a fhoirmíonn coimpléisc cheimiceacha le hiain mhiotalacha;
‘stabilisers’ are substances which make it possible to maintain the physico-chemical state of a foodstuff; stabilisers include substances which enable the maintenance of a homogenous dispersion of two or more immiscible substances in a foodstuff, substances which stabilise, retain or intensify colour of a foodstuff and substances which increase the binding capacity of the food, including the formation of cross-links between proteins enabling the binding of food pieces into re-constituted food;
is substaintí iad ‘tiúsóirí’ a mhéadaíonn ar shlaodacht earra bia;
is substaintí, seachas eiblitheoirí, iad ‘gníomhaithe cóireála plúir’ a chuirtear le plúr nó le taos chun a cháilíocht bácála a fheabhsú;
‘contrast enhancers’ are substances which, when applied to the external surface of fruit or vegetables following depigmentation of predefined parts (e.g. by laser treatment), help to distinguish these parts from the remaining surface by imparting colour following interaction with certain components of the epidermis.
ANNEX II
Union list of food additives approved for use in foods and conditions of use
PART A
1. Introduction
This Union list includes:
2. General provisions on listed food additives and conditions of use
1. Only the substances listed in Part B, as specified by Regulation (EU) No 231/2012, may be used as additives in foods, unless more specifically provided for in Part E.
2. Additives may only be used in the foods and under the conditions set out in Part E of this Annex.
3. In Part E of this Annex, foods are listed on the basis of food categories set out in Part D of this Annex and additives are grouped on the basis of definitions set out in Part C of this Annex.
4. Aluminium lakes prepared from all colours listed in Table 1 of Part B are authorised until 31 July 2014.
From 1 August 2014 only aluminium lakes prepared from the colours listed in Table 3 of this Part A are authorised and only in those food categories where provisions on maximum limits on aluminium coming from lakes are explicitly stated in Part E.
5. Ní féidir na dathanna E 123, E 127, E 160b(i), E 160b(ii), E 161g, E 171, E 173 agus E 180 agus meascáin díobh a dhíol go díreach leis an tomhaltóir.
6. The substances listed under numbers E 407, E 407a and E 440 may be standardised with sugars, on condition that this is stated in addition to the number and designation.
7. When labelled ‘for food use’, nitrite may be sold only in a mixture with salt or a salt substitute.
8. The carry over principle set out in Article 18(1)(a) of Regulation (EC) No 1333/2008, shall not apply to foods listed in Table 1, as regards food additives in general, and in Table 2, as regards food colours.
Table 1
Foods in which the presence of an additive may not be permitted by virtue of the carry over principle set out in Article 18(1)(a) of Regulation (EC) No 1333/2008
|
1 |
Unprocessed foods as defined in Article 3 of Regulation (EC) No 1333/2008, excluding meat preparations as defined by Regulation (EC) No 853/2004 |
|
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) |
|
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 |
|
(1)
OJ L 10, 12.1.2002, p. 47.
(2)
OJ L 164, 26.6.2009, p. 45.
(3)
OJ L 10, 12.1.2002, p. 53.
(4)
OJ L 124, 20.5.2009, p. 21.
►M61
(5)
Regulation (EU) No 609/2013 of the European Parliament and of the Council of 12 June 2013 on food intended for infants and young children, food for special medical purposes, and total diet replacement for weight control and repealing Council Directive 92/52/EEC, Commission Directives 96/8/EC, 1999/21/EC, 2006/125/EC and 2006/141/EC, Directive 2009/39/EC of the European Parliament and of the Council and Commission Regulations (EC) No 41/2009 and (EC) No 953/2009 (OJ L 181, 29.6.2013, p. 35). ◄ |
|
Table 2
Foods in which the presence of a food colour may not be permitted by virtue of the carry over principle set out in Article 18(1)(a) of Regulation (EC) No 1333/2008
|
1 |
Unprocessed foods as defined in Article 3 of Regulation (EC) No 1333/2008 |
|
2 |
All bottled or packed waters |
|
3 |
Milk, full fat, semi-skimmed and skimmed milk, pasteurised or sterilised (including UHT sterilisation) (unflavoured) |
|
4 |
Chocolate milk |
|
5 |
Fermented milk (unflavoured) |
|
6 |
Preserved milks as mentioned in Council Directive 2001/114/EC (1) (unflavoured) |
|
7 |
Buttermilk (unflavoured) |
|
8 |
Cream and cream powder (unflavoured) |
|
9 |
Oils and fats of animal or vegetable origin |
|
10 |
Ripened and unripened cheese (unflavoured) |
|
11 |
Butter from sheep and goats’ milk |
|
12 |
Eggs and egg products as defined in Regulation (EC) No 853/2004 |
|
13 |
Flour and other milled products and starches |
|
14 |
Bread and similar products |
|
15 |
Pasta and gnocchi |
|
16 |
Sugar including all mono- and disaccharides |
|
17 |
Tomato paste and canned and bottled tomatoes |
|
18 |
Tomato-based sauces |
|
19 |
Fruit juice and fruit nectar as mentioned in Council Directive 2001/112/EC (2) and vegetable juice and vegetable nectars |
|
20 |
Fruit, vegetables (including potatoes) and mushrooms — canned, bottled or dried; processed fruit, vegetables (including potatoes) and mushrooms |
|
21 |
Extra jam, extra jelly, and chestnut purée as mentioned in Council Directive 2001/113/EC (3); crème de pruneaux |
|
22 |
Fish, molluscs and crustaceans, meat, poultry and game as well as their preparations, but not including prepared meals containing these ingredients |
|
23 |
Cocoa products and chocolate components in chocolate products as mentioned in Directive 2000/36/EC of the European Parliament and of the Council (4) |
|
24 |
Roasted coffee, tea, herbal and fruit infusions, chicory; extracts of tea and herbal and fruit infusions and of chicory; tea, herbal and fruit infusions and cereal preparations for infusions, as well as mixes and instant mixes of these products |
|
25 |
Salt, salt substitutes, spices and mixtures of spices |
|
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 |
|
E 101 |
Riboflavins |
|
E 102 |
Tartrazine |
|
E 104 |
Quinoline Yellow |
|
E 110 |
Sunset Yellow FCF/Orange Yellow S |
|
E 120 |
Carminic acid, Carmine |
|
E 122 |
Azorubine, Carmoisine |
|
E 123 |
Amaranth |
|
E 124 |
Ponceau 4R, Cochineal Red A |
|
E 127 |
Erythrosine |
|
E 129 |
Allura Red AC |
|
E 131 |
Patent Blue V |
|
E 132 |
Indigotine, Indigo carmine |
|
E 133 |
Brilliant Blue FCF |
|
E 141 |
Copper complexes of chlorophylls and chlorophyllins |
|
E 142 |
Green S |
|
E 151 |
Brilliant Black PN |
|
E 155 |
Brown HT |
|
E 163 |
Anthocyanins |
|
E 180 |
Litholrubine BK |
PART B
LIST OF ALL ADDITIVES
1. Colours
|
E-number |
Name |
|
E 100 |
Curcumin |
|
E 101 |
Riboflavins |
|
E 102 |
Tartrazine |
|
E 104 |
Quinoline Yellow |
|
E 110 |
Sunset Yellow FCF/Orange Yellow S |
|
E 120 |
Carminic acid, Carmine |
|
E 122 |
Azorubine, Carmoisine |
|
E 123 |
Amaranth |
|
E 124 |
Ponceau 4R, Cochineal Red A |
|
E 127 |
Erythrosine |
|
E 129 |
Allura Red AC |
|
E 131 |
Patent Blue V |
|
E 132 |
Indigotine, Indigo carmine |
|
E 133 |
Brilliant Blue FCF |
|
E 140 |
Chlorophylls and chlorophyllins |
|
E 141 |
Copper complexes of chlorophylls, chlorophyllins |
|
E 142 |
Green S |
|
E 150a |
Plain caramel (1) |
|
E 150b |
Caustic sulphite caramel |
|
E 150c |
Ammonia caramel |
|
E 150d |
Sulphite ammonia caramel |
|
E 151 |
Brilliant Black PN |
|
E 153 |
Vegetable carbon |
|
E 155 |
Brown HT |
|
E 160a |
Carotenes |
|
E 160b(i) |
Annatto bixin |
|
E 160b(ii) |
Annatto 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 |
Dé-ocsaíd tíotáiniam (*2) |
|
E 172 |
Iron oxides and hydroxides |
|
E 173 |
Aluminium |
|
E 174 |
Silver |
|
E 175 |
Gold |
|
E 180 |
Litholrubine BK |
|
(1)
The term caramel relates to products of a more or less intense brown colour which are intended for colouring. It does not correspond to the sugary aromatic product obtained from heating sugars and which is used for flavouring food (e.g. confectionery, pastry, alcoholic drinks).
(*1)
Canthaxanthin is not authorised in the food categories listed in Part D and E. The substance is in list B1 because it is used in medicinal products in accordance with Directive 2009/35/EC of the European Parliament and of the Council (OJ L 109, 30.4.2009, p. 10). |
|
2. Sweeteners
|
E-number |
Name |
|
E 420 |
Sorbitols |
|
E 421 |
Mannitol |
|
E 950 |
Acesulfame K |
|
E 951 |
Aspartame |
|
E 952 |
Cyclamates |
|
E 953 |
Isomalt |
|
E 954 |
Saccharins |
|
E 955 |
Sucralose |
|
E 957 |
Thaumatin |
|
E 959 |
Neohesperidine DC |
|
E 960a |
Gliocóisídí steibhióil ó Stevia |
|
E 960c |
Gliocóisídí steibhióil a tháirgtear go heinsímeach |
|
E 960d |
Gliocóisídí steibhióil glúcósalaithe |
|
E 961 |
Neotame |
|
E 962 |
Salt of aspartame-acesulfame |
|
E 964 |
Polyglycitol syrup |
|
E 965 |
Maltitols |
|
E 966 |
Lactitol |
|
E 967 |
Xylitol |
|
E 968 |
Erythritol |
|
E 969 |
Advantame |
3. Additives other than colours and sweeteners
|
E-number |
Name |
|
E 170 |
Calcium carbonate |
|
E 172 |
Iron oxides and hydroxides |
|
E 200 |
Sorbic acid |
|
E 202 |
Potassium sorbate |
|
▼M76 ————— |
|
|
E 210 |
Benzoic acid (1) |
|
E 211 |
Sodium benzoate (1) |
|
E 212 |
Potassium benzoate (1) |
|
E 213 |
Calcium benzoate (1) |
|
E 214 |
Ethyl-p-hydroxybenzoate |
|
E 215 |
Sodium ethyl p-hydroxybenzoate |
|
E 218 |
Methyl p-hydroxybenzoate |
|
E 219 |
Sodium methyl p-hydroxybenzoate |
|
E 220 |
Sulphur dioxide |
|
E 221 |
Sodium sulphite |
|
E 222 |
Sodium hydrogen sulphite |
|
E 223 |
Sodium metabisulphite |
|
E 224 |
Potassium metabisulphite |
|
E 226 |
Calcium sulphite |
|
E 227 |
Calcium hydrogen sulphite |
|
E 228 |
Potassium hydrogen sulphite |
|
E 234 |
Nisin |
|
E 235 |
Natamycin |
|
E 239 |
Hexamethylene tetramine |
|
E 242 |
Dimethyl dicarbonate |
|
E 243 |
Ethyl lauroyl arginate |
|
E 246 |
Glicilipidí |
|
E 249 |
Potassium nitrite |
|
E 250 |
Sodium nitrite |
|
E 251 |
Sodium nitrate |
|
E 252 |
Potassium nitrate |
|
E 260 |
Acetic acid |
|
E 261 |
Potassium acetates (4) |
|
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 |
|
▼M82 ————— |
|
|
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 322a |
Leicitin choirce |
|
E 325 |
Sodium lactate |
|
E 326 |
Potassium lactate |
|
E 327 |
Calcium lactate |
|
E 330 |
Citric acid |
|
E 331 |
Sodium citrates |
|
E 332 |
Potassium citrates |
|
E 333 |
Calcium citrates |
|
E 334 |
Tartaric acid (L(+)-) |
|
E 335 |
Sodium tartrates |
|
E 336 |
Potassium tartrates |
|
E 337 |
Sodium potassium tartrate |
|
E 338 |
Phosphoric acid |
|
E 339 |
Sodium phosphates |
|
E 340 |
Potassium phosphates |
|
E 341 |
Calcium phosphates |
|
E 343 |
Magnesium phosphates |
|
E 350 |
Sodium malates |
|
E 351 |
Potassium malate |
|
E 352 |
Calcium malates |
|
E 353 |
Metatartaric acid |
|
E 354 |
Calcium tartrate |
|
E 355 |
Adipic acid |
|
E 356 |
Sodium adipate |
|
E 357 |
Potassium adipate |
|
E 363 |
Succinic acid |
|
E 380 |
Triammonium citrate |
|
E 385 |
Calcium disodium ethylene diamine tetra-acetate (Calcium disodium EDTA) |
|
E 392 |
Extracts of rosemary |
|
E 400 |
Alginic acid |
|
E 401 |
Sodium alginate |
|
E 402 |
Potassium alginate |
|
E 403 |
Ammonium alginate |
|
E 404 |
Calcium alginate |
|
E 405 |
Propane-1, 2-diol alginate |
|
E 406 |
Agar |
|
E 407a |
Processed euchema seaweed |
|
E 407 |
Carrageenan |
|
E 410 |
Locust bean gum |
|
E 412 |
Guar gum |
|
E 413 |
Tragacanth |
|
E 414 |
Gum arabic (acacia gum) |
|
E 415 |
Xanthan gum |
|
E 416 |
Karaya gum |
|
E 417 |
Tara gum |
|
E 418 |
Gellan gum |
|
E 422 |
Glycerol |
|
E 423 |
Octenyl succinic acid modified gum arabic |
|
E 425 |
Konjac |
|
E 426 |
Soybean hemicellulose |
|
E 427 |
Cassia gum |
|
E 431 |
Polyoxyethylene (40) stearate |
|
E 432 |
Polyoxyethylene sorbitan monolaurate (polysorbate 20) |
|
E 433 |
Polyoxyethylene sorbitan monooleate (polysorbate 80) |
|
E 434 |
Polyoxyethylene sorbitan monopalmitate (polysorbate 40) |
|
E 435 |
Polyoxyethylene sorbitan monostearate (polysorbate 60) |
|
E 436 |
Polyoxyethylene sorbitan tristearate (polysorbate 65) |
|
E 440 |
Pectins |
|
E 442 |
Ammonium phosphatides |
|
E 444 |
Sucrose acetate isobutyrate |
|
E 445 |
Glycerol esters of wood rosins |
|
E 450 |
Diphosphates |
|
E 451 |
Triphosphates |
|
E 452 |
Polyphosphates |
|
E 456 |
Potassium polyaspartate |
|
E 459 |
Beta-cyclodextrin |
|
E 460 |
Cellulose |
|
E 461 |
Methyl cellulose |
|
E 462 |
Ethyl cellulose |
|
E 463 |
Hydroxypropyl cellulose |
|
E 463a |
Low-substituted hydroxypropyl cellulose (L-HPC) |
|
E 464 |
Hydroxypropyl methyl cellulose |
|
E 465 |
Ethyl methyl cellulose |
|
E 466 |
Sodium carboxy methyl cellulose, Cellulose gum |
|
E 468 |
Cross-linked sodium carboxy methyl cellulose, cross linked cellulose gum |
|
E 469 |
Enzymatically hydrolysed carboxy methyl cellulose, Enzymatically hydrolysed cellulose gum |
|
E 470a |
Sodium, potassium and calcium salts of fatty acids |
|
E 470b |
Magnesium salts of fatty acids |
|
E 471 |
Mono-and diglycerides of fatty acids |
|
E 472a |
Acetic acid esters of mono- and diglycerides of fatty acids |
|
E 472b |
Lactic acid esters of mono- and diglycerides of fatty acids |
|
E 472c |
Citric acid esters of mono- and diglycerides of fatty acids |
|
E 472d |
Tartaric acid esters of mono- and diglycerides of fatty acids |
|
E 472e |
Mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids |
|
E 472f |
Mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids |
|
E 473 |
Sucrose esters of fatty acids |
|
E 474 |
Sucroglycerides |
|
E 475 |
Polyglycerol esters of fatty acids |
|
E 476 |
Polyglycerol polyricinoleate |
|
E 477 |
Propane-1,2-diol esters of fatty acids |
|
E 479b |
Thermally oxidised soya bean oil interacted with mono- and diglycerides of fatty acids |
|
E 481 |
Sodium stearoyl-2-lactylate |
|
E 482 |
Calcium stearoyl-2-lactylate |
|
E 483 |
Stearyl tartrate |
|
E 491 |
Sorbitan monostearate |
|
E 492 |
Sorbitan tristearate |
|
E 493 |
Sorbitan monolaurate |
|
E 494 |
Sorbitan monooleate |
|
E 495 |
Sorbitan monopalmitate |
|
E 499 |
Stigmasterol-rich plant sterols |
|
E 500 |
Sodium carbonates |
|
E 501 |
Potassium carbonates |
|
E 503 |
Ammonium carbonates |
|
E 504 |
Magnesium carbonates |
|
E 507 |
Hydrochloric acid |
|
E 508 |
Potassium chloride |
|
E 509 |
Calcium chloride |
|
E 511 |
Magnesium chloride |
|
E 512 |
Stannous chloride |
|
E 513 |
Sulphuric acid |
|
E 514 |
Sodium sulphates |
|
E 515 |
Potassium sulphates |
|
E 516 |
Calcium sulphate |
|
E 517 |
Ammonium sulphate |
|
E 520 |
Aluminium sulphate |
|
E 521 |
Aluminium sodium sulphate |
|
E 522 |
Aluminium potassium sulphate |
|
E 523 |
Aluminium ammonium sulphate |
|
E 524 |
Sodium hydroxide |
|
E 525 |
Potassium hydroxide |
|
E 526 |
Calcium hydroxide |
|
E 527 |
Ammonium hydroxide |
|
E 528 |
Magnesium hydroxide |
|
E 529 |
Calcium oxide |
|
E 530 |
Magnesium oxide |
|
E 534 |
Iron tartrate |
|
E 535 |
Sodium ferrocyanide |
|
E 536 |
Potassium ferrocyanide |
|
E 538 |
Calcium ferrocyanide |
|
E 541 |
Sodium aluminium phosphate acidic |
|
E 551 |
Silicon dioxide |
|
E 552 |
Calcium silicate |
|
E 553a |
Magnesium silicate |
|
E 553b |
Talc |
|
E 554 |
Sodium aluminium silicate |
|
E 555 |
Potassium aluminium silicate |
|
E 556 |
Calcium aluminium silicate (2) |
|
E 558 |
Bentonite (3) |
|
E 559 |
Aluminium silicate (Kaolin) (2) |
|
E 570 |
Fatty acids |
|
E 574 |
Gluconic acid |
|
E 575 |
Glucono-delta-lactone |
|
E 576 |
Sodium gluconate |
|
E 577 |
Potassium gluconate |
|
E 578 |
Calcium gluconate |
|
E 579 |
Ferrous gluconate |
|
E 585 |
Ferrous lactate |
|
E 586 |
4-Hexylresorcinol |
|
E 620 |
Glutamic acid |
|
E 621 |
Monosodium glutamate |
|
E 622 |
Monopotassium glutamate |
|
E 623 |
Calcium diglutamate |
|
E 624 |
Monoammonium glutamate |
|
E 625 |
Magnesium diglutamate |
|
E 626 |
Guanylic acid |
|
E 627 |
Disodium guanylate |
|
E 628 |
Dipotassium guanylate |
|
E 629 |
Calcium guanylate |
|
E 630 |
Inosinic acid |
|
E 631 |
Disodium inosinate |
|
E 632 |
Dipotassium inosinate |
|
E 633 |
Calcium inosinate |
|
E 634 |
Calcium 5′-ribonucleotides |
|
E 635 |
Disodium 5′-ribonucleotides |
|
E 640 |
Glycine and its sodium salt |
|
E 641 |
L-leucine |
|
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 ————— |
|
|
E 914 |
Oxidised polyethylene wax |
|
E 920 |
L-cysteine |
|
E 927b |
Carbamide |
|
E 938 |
Argon |
|
E 939 |
Helium |
|
E 941 |
Nitrogen |
|
E 942 |
Nitrous oxide |
|
E 943a |
Butane |
|
E 943b |
Isobutane |
|
E 944 |
Propane |
|
E 948 |
Oxygen |
|
E 949 |
Hydrogen |
|
E 999 |
Quillaia extract |
|
E 1103 |
Invertase |
|
E 1105 |
Lysozyme |
|
E 1200 |
Polydextrose |
|
E 1201 |
Polyvinylpyrrolidone |
|
E 1202 |
Polyvinylpolypyrrolidone |
|
E 1203 |
Polyvinyl alcohol (PVA) |
|
E 1204 |
Pullulan |
|
E 1205 |
Basic methacrylate copolymer |
|
E 1206 |
Neutral methacrylate copolymer |
|
E 1207 |
Anionic methacrylate copolymer |
|
E 1208 |
Polyvinylpyrrolidone-vinyl acetate copolymer |
|
E 1209 |
Polyvinyl alcohol-polyethylene glycol-graft-co-polymer |
|
E 1210 |
Carbaiméir |
|
E 1404 |
Oxidised starch |
|
E 1410 |
Monostarch phosphate |
|
E 1412 |
Distarch phosphate |
|
E 1413 |
Phosphated distarch phosphate |
|
E 1414 |
Acetylated distarch phosphate |
|
E 1420 |
Acetylated starch |
|
E 1422 |
Acetylated distarch adipate |
|
E 1440 |
Hydroxy propyl starch |
|
E 1442 |
Hydroxy propyl distarch phosphate |
|
E 1450 |
Starch sodium octenyl succinate |
|
E 1451 |
Acetylated oxidised starch |
|
E 1452 |
Starch aluminium octenyl succinate |
|
E 1505 |
Triethyl citrate |
|
E 1517 |
Glyceryl diacetate (diacetin) |
|
E 1518 |
Glyceryl triacetate (triacetin) |
|
E 1519 |
Benzyl alcohol |
|
E 1520 |
Propane-1, 2-diol (propylene glycol) |
|
E 1521 |
Polyethylene glycol |
|
(1)
Benzoic acid may be present in certain fermented products resulting from the fermentation process following good manufacturing practice. |
|
PART C
DEFINITIONS OF GROUPS OF ADDITIVES
(1) Group I
|
E-number |
Name |
Specific maximum level |
|
E 170 |
Calcium carbonate |
quantum satis |
|
E 260 |
Acetic acid |
quantum satis |
|
E 261 |
Potassium acetates (4) |
quantum satis |
|
E 262 |
Sodium acetates |
quantum satis |
|
E 263 |
Calcium acetate |
quantum satis |
|
E 270 |
Lactic acid |
quantum satis |
|
E 290 |
Carbon dioxide |
quantum satis |
|
E 296 |
Malic acid |
quantum satis |
|
E 300 |
Ascorbic acid |
quantum satis |
|
E 301 |
Sodium ascorbate |
quantum satis |
|
E 302 |
Calcium ascorbate |
quantum satis |
|
E 304 |
Fatty acid esters of ascorbic acid |
quantum satis |
|
E 306 |
Tocopherol-rich extract |
quantum satis |
|
E 307 |
Alpha-tocopherol |
quantum satis |
|
E 308 |
Gamma-tocopherol |
quantum satis |
|
E 309 |
Delta-tocopherol |
quantum satis |
|
E 322 |
Lecithins |
quantum satis |
|
E 325 |
Sodium lactate |
quantum satis |
|
E 326 |
Potassium lactate |
quantum satis |
|
E 327 |
Calcium lactate |
quantum satis |
|
E 330 |
Citric acid |
quantum satis |
|
E 331 |
Sodium citrates |
quantum satis |
|
E 332 |
Potassium citrates |
quantum satis |
|
E 333 |
Calcium citrates |
quantum satis |
|
E 334 |
Tartaric acid (L(+)-) |
quantum satis |
|
E 335 |
Sodium tartrates |
quantum satis |
|
E 336 |
Potassium tartrates |
quantum satis |
|
E 337 |
Sodium potassium tartrate |
quantum satis |
|
E 350 |
Sodium malates |
quantum satis |
|
E 351 |
Potassium malate |
quantum satis |
|
E 352 |
Calcium malates |
quantum satis |
|
E 354 |
Calcium tartrate |
quantum satis |
|
E 380 |
Triammonium citrate |
quantum satis |
|
E 400 |
Alginic acid |
quantum satis (1) |
|
E 401 |
Sodium alginate |
quantum satis (1) |
|
E 402 |
Potassium alginate |
quantum satis (1) |
|
E 403 |
Ammonium alginate |
quantum satis (1) |
|
E 404 |
Calcium alginate |
quantum satis (1) |
|
E 406 |
Agar |
quantum satis (1) |
|
E 407 |
Carrageenan |
quantum satis (1) |
|
E 407a |
Processed euchema seaweed |
quantum satis (1) |
|
E 410 |
Locust bean gum |
|
|
E 412 |
Guar gum |
|
|
E 413 |
Tragacanth |
quantum satis (1) |
|
E 414 |
Gum arabic (Acacia gum) |
quantum satis (1) |
|
E 415 |
Xanthan gum |
|
|
E 417 |
Tara gum |
|
|
E 418 |
Gellan gum |
quantum satis (1) |
|
E 422 |
Glycerol |
quantum satis |
|
E 425 |
Konjac (i) Konjac gum (ii) Konjac glucomannane |
|
|
E 426 |
Soybean hemicellulose |
quantum satis |
|
E 440 |
Pectins |
quantum satis (1) |
|
E 460 |
Cellulose |
quantum satis |
|
E 461 |
Methyl cellulose |
quantum satis |
|
E 462 |
Ethyl cellulose |
quantum satis |
|
E 463 |
Hydroxypropyl cellulose |
quantum satis |
|
E 464 |
Hydroxypropyl methyl cellulose |
quantum satis |
|
E 465 |
Ethyl methyl cellulose |
quantum satis |
|
E 466 |
Sodium carboxy methyl cellulose, Cellulose gum |
quantum satis |
|
E 469 |
Enzymatically hydrolysed carboxy methyl cellulose |
quantum satis |
|
E 470a |
Sodium, potassium and calcium salts of fatty acids |
quantum satis |
|
E 470b |
Magnesium salts of fatty acids |
quantum satis |
|
E 471 |
Mono- and diglycerides of fatty acids |
quantum satis |
|
E 472a |
Acetic acid esters of mono- and diglycerides of fatty acids |
quantum satis |
|
E 472b |
Lactic acid esters of mono- and diglycerides of fatty acids |
quantum satis |
|
E 472c |
Citric acid esters of mono- and diglycerides of fatty acids |
quantum satis |
|
E 472d |
Tartaric acid esters of mono- and diglycerides of fatty acids |
quantum satis |
|
E 472e |
Mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids |
quantum satis |
|
E 472f |
Mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids |
quantum satis |
|
E 500 |
Sodium carbonates |
quantum satis |
|
E 501 |
Potassium carbonates |
quantum satis |
|
E 503 |
Ammonium carbonates |
quantum satis |
|
E 504 |
Magnesium carbonates |
quantum satis |
|
E 507 |
Hydrochloric acid |
quantum satis |
|
E 508 |
Potassium chloride |
quantum satis |
|
E 509 |
Calcium chloride |
quantum satis |
|
E 511 |
Magnesium chloride |
quantum satis |
|
E 513 |
Sulphuric acid |
quantum satis |
|
E 514 |
Sodium sulphates |
quantum satis |
|
E 515 |
Potassium sulphates |
quantum satis |
|
E 516 |
Calcium sulphate |
quantum satis |
|
E 524 |
Sodium hydroxide |
quantum satis |
|
E 525 |
Potassium hydroxide |
quantum satis |
|
E 526 |
Calcium hydroxide |
quantum satis |
|
E 527 |
Ammonium hydroxide |
quantum satis |
|
E 528 |
Magnesium hydroxide |
quantum satis |
|
E 529 |
Calcium oxide |
quantum satis |
|
E 530 |
Magnesium oxide |
quantum satis |
|
E 570 |
Fatty acids |
quantum satis |
|
E 574 |
Gluconic acid |
quantum satis |
|
E 575 |
glucono-delta-lactone |
quantum satis |
|
E 576 |
Sodium gluconate |
quantum satis |
|
E 577 |
Potassium gluconate |
quantum satis |
|
E 578 |
Calcium gluconate |
quantum satis |
|
E 640 |
Glycine and its sodium salt |
quantum satis |
|
E 920 |
L-cysteine |
quantum satis |
|
E 938 |
Argon |
quantum satis |
|
E 939 |
Helium |
quantum satis |
|
E 941 |
Nitrogen |
quantum satis |
|
E 942 |
Nitrous oxide |
quantum satis |
|
E 948 |
Oxygen |
quantum satis |
|
E 949 |
Hydrogen |
quantum satis |
|
E 1103 |
Invertase |
quantum satis |
|
E 1200 |
Polydextrose |
quantum satis |
|
E 1404 |
Oxidised starch |
quantum satis |
|
E 1410 |
Monostarch phosphate |
quantum satis |
|
E 1412 |
Distarch phosphate |
quantum satis |
|
E 1413 |
Phosphated distarch phosphate |
quantum satis |
|
E 1414 |
Acetylated distarch phosphate |
quantum satis |
|
E 1420 |
Acetylated starch |
quantum satis |
|
E 1422 |
Acetylated distarch adipate |
quantum satis |
|
E 1440 |
Hydroxy propyl starch |
quantum satis |
|
E 1442 |
Hydroxy propyl distarch phosphate |
quantum satis |
|
E 1450 |
Starch sodium octenyl succinate |
quantum satis |
|
E 1451 |
Acetylated oxidised starch |
quantum satis |
|
E 620 |
Glutamic acid |
10 g/kg, individually or in combination, expressed as glutamic acid |
|
E 621 |
Monosodium glutamate |
|
|
E 622 |
Monopotassium glutamate |
|
|
E 623 |
Calcium diglutamate |
|
|
E 624 |
Monoammonium glutamate |
|
|
E 625 |
Magnesium diglutamate |
|
|
E 626 |
Guanylic acid |
500 mg/kg, individually or in combination, expressed as guanylic acid |
|
E 627 |
Disodium guanylate |
|
|
E 628 |
Dipotassium guanylate |
|
|
E 629 |
Calcium guanylate |
|
|
E 630 |
Inosinic acid |
|
|
E 631 |
Disodium inosinate |
|
|
E 632 |
Dipotassium inosinate |
|
|
E 633 |
Calcium inosinate |
|
|
E 634 |
Calcium 5′-ribonucleotides |
|
|
E 635 |
Disodium 5′-ribonucleotides |
|
|
E 420 |
Sorbitols |
Quantum satis (for purpose other than sweetening) |
|
E 421 |
Mannitol |
|
|
E 953 |
Isomalt |
|
|
E 965 |
Maltitols |
|
|
E 966 |
Lactitol |
|
|
E 967 |
Xylitol |
|
|
E 968 |
Erythritol |
|
|
(1)
May not be used in jelly mini-cups.
(2)
May not be used to produce dehydrated foods intended to rehydrate on ingestion.
(3)
May not be used in jelly confectionery. |
||
(2) Group II: Food colours authorised at quantum satis
|
E-number |
Name |
|
E 101 |
Riboflavins |
|
E 140 |
Chlorophylls, Chlorophyllins |
|
E 141 |
Copper complexes of chlorophylls and chlorophyllins |
|
E 150a |
Plain caramel |
|
E 150b |
Caustic sulphite caramel |
|
E 150c |
Ammonia caramel |
|
E 150d |
Sulphite ammonia caramel |
|
E 153 |
Vegetable carbon |
|
E 160a |
Carotenes |
|
E 160c |
Paprika extract, capsanthin, capsorubin |
|
E 162 |
Beetroot Red, betanin |
|
E 163 |
Anthocyanins |
|
E 170 |
calcium carbonate |
|
▼M98 ————— |
|
|
E 172 |
Iron oxides and hydroxides |
(3) Group III: Food colours with combined maximum limit
|
E-number |
Name |
|
E 100 |
Curcumin |
|
E 102 |
Tartrazine |
|
▼M6 ————— |
|
|
E 120 |
Carminic acid, Carmine |
|
E 122 |
Azorubine, Carmoisine |
|
▼M6 ————— |
|
|
E 129 |
Allura red AC |
|
E 131 |
Patent Blue V |
|
E 132 |
Indigotine, Indigo carmine |
|
E 133 |
Brilliant Blue FCF |
|
E 142 |
Green S |
|
E 151 |
Brilliant Black PN |
|
E 155 |
Brown HT |
|
E 160e |
Beta-apo-8′-carotenal (C 30) |
|
E 161b |
Lutein |
(4) Group IV: Polyols
|
E-number |
Name |
|
E 420 |
Sorbitols |
|
E 421 |
Mannitol |
|
E 953 |
Isomalt |
|
E 965 |
Maltitols |
|
E 966 |
Lactitol |
|
E 967 |
Xylitol |
|
E 968 |
Erythritol |
(5) Other additives that may be regulated combined
(a) E 200 – 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 |
(c) E 200–213: Sorbic acid — sorbates; Benzoic acid — benzoates (SA + BA)
|
E-number |
Name |
|
E 200 |
Sorbic acid |
|
E 202 |
Potassium sorbate |
|
▼M76 ————— |
|
|
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 ————— |
|
|
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: Propyl gallate, TBHQ and BHA
|
E-number |
Name |
|
E 310 |
Propyl 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 551 – 559: Silicon dioxide – silicates ( 7 )
|
E-number |
Name |
|
E 551 |
Silicon dioxide |
|
E 552 |
Calcium silicate |
|
E 553a |
Magnesium silicate |
|
E 553b |
Talc |
|
E 554 |
Sodium aluminium silicate |
|
E 555 |
Potassium aluminium silicate |
|
E 556 |
Calcium aluminium silicate |
|
E 559 |
Aluminium silicate (Kaolin) |
E 551 – 553: Silicon dioxide – silicates ( 8 )
|
E-number |
Name |
|
E 551 |
Silicon dioxide |
|
E 552 |
Calcium silicate |
|
E 553a |
Magnesium silicate |
|
E 553b |
Talc |
(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 |
(v) E 960a – 960d: Gliocóisídí steibhióil
|
E-uimhir |
Ainm |
|
E 960a |
Gliocóisídí steibhióil ó Stevia |
|
E 960c |
Gliocóisídí steibhióil a tháirgtear go heinsímeach |
|
E 960d |
Gliocóisídí steibhióil glúcósalaithe |
PART D
FOOD CATEGORIES
|
Number |
Name |
|
0. |
All categories of foods |
|
01. |
Dairy products and analogues |
|
01.1 |
Unflavoured pasteurised and sterilised (including UHT) milk |
|
01.2 |
Unflavoured fermented milk products, including natural unflavoured buttermilk (excluding sterilised buttermilk) non-heat-treated after fermentation |
|
01.3 |
Unflavoured fermented milk products, heat-treated after fermentation |
|
01.4 |
Flavoured fermented milk products including heat-treated products |
|
01.5 |
Dehydrated milk as defined by Directive 2001/114/EC |
|
01.6 |
Cream and cream powder |
|
01.6.1 |
Unflavoured pasteurised cream (excluding reduced fat creams) |
|
01.6.2 |
Unflavoured live fermented cream products and substitute products with a fat content of less than 20 % |
|
01.6.3 |
Other creams |
|
01.7 |
Cheese and cheese products |
|
01.7.1 |
Unripened cheese excluding products falling in category 16 |
|
01.7.2 |
Ripened cheese |
|
01.7.3 |
Edible cheese rind |
|
01.7.4 |
Whey cheese |
|
01.7.5 |
Processed cheese |
|
01.7.6 |
Cheese products (excluding products falling in category 16) |
|
01.8 |
Dairy analogues, including beverage whiteners |
|
01.9 |
Edible caseinates |
|
02. |
Fats and oils and fat and oil emulsions |
|
02.1 |
Fats and oils essentially free from water (excluding anhydrous milkfat) |
|
02.2 |
Fat and oil emulsions mainly of type water-in-oil |
|
02.2.1 |
Butter and concentrated butter and butter oil and anhydrous milkfat |
|
02.2.2 |
Other fat and oil emulsions including spreads as defined by Regulation (EC) No 1234/2007 and liquid emulsions |
|
02.3 |
Vegetable oil pan spray |
|
03. |
Edible ices |
|
04. |
Fruit and vegetables |
|
04.1 |
Unprocessed fruit and vegetables |
|
04.1.1 |
Entire fresh fruit and vegetables |
|
04.1.2 |
Peeled, cut and shredded fruit and vegetables |
|
04.1.3 |
Frozen fruit and vegetables |
|
04.2 |
Processed fruit and vegetables |
|
04.2.1 |
Dried fruit and vegetables |
|
04.2.2 |
Fruit and vegetables in vinegar, oil, or brine |
|
04.2.3 |
Canned or bottled fruit and vegetables |
|
04.2.4 |
Fruit and vegetable preparations, excluding products covered by 5.4 |
|
04.2.4.1 |
Fruit and vegetable preparations excluding compote |
|
04.2.4.2 |
Compote, excluding products covered by category 16 |
|
04.2.5 |
Jam, jellies and marmalades and similar products |
|
04.2.5.1 |
Extra jam and extra jelly as defined by Directive 2001/113/EC |
|
04.2.5.2 |
Jam, jellies and marmalades and sweetened chestnut puree as defined by Directive 2001/113/EC |
|
04.2.5.3 |
Other similar fruit or vegetable spreads |
|
04.2.5.4 |
Nut butters and nut spreads |
|
04.2.6 |
Processed potato products |
|
05. |
Confectionery |
|
05.1 |
Cocoa and chocolate products as covered by Directive 2000/36/EC |
|
05.2 |
Other confectionery including breath refreshening microsweets |
|
05.3 |
Chewing gum |
|
05.4 |
Decorations, coatings and fillings, except fruit based fillings covered by category 4.2.4 |
|
06. |
Cereals and cereal products |
|
06.1 |
Whole, broken, or flaked grain |
|
06.2 |
Flours and other milled products and starches |
|
06.2.1 |
Flours |
|
06.2.2 |
Starches |
|
06.3 |
Breakfast cereals |
|
06.4 |
Pasta |
|
06.4.1 |
Fresh pasta |
|
06.4.2 |
Dry pasta |
|
06.4.3 |
Fresh pre-cooked pasta |
|
06.4.4 |
Potato gnocchi |
|
06.4.5 |
Fillings of stuffed pasta (ravioli and similar) |
|
06.5 |
Noodles |
|
06.6 |
Batters |
|
06.7 |
Pre-cooked or processed cereals |
|
07. |
Bakery wares |
|
07.1 |
Bread and rolls |
|
07.1.1 |
Bread prepared solely with the following ingredients: wheat flour, water, yeast or leaven, salt |
|
07.1.2 |
Pain courant français; Friss búzakenyér, fehér és félbarna kenyerek |
|
07.2 |
Fine bakery wares |
|
08. |
Meat |
|
08.1 |
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) |
|
09. |
Fish and fisheries products |
|
09.1 |
Unprocessed fish and fisheries products |
|
09.1.1 |
Unprocessed fish |
|
09.1.2 |
Unprocessed molluscs and crustaceans |
|
09.2 |
Processed fish and fishery products including mollusks and crustaceans |
|
09.3 |
Fish roe |
|
10. |
Eggs and egg products |
|
10.1 |
Unprocessed eggs |
|
10.2 |
Processed eggs and egg products |
|
11. |
Sugars, syrups, honey and table-top sweeteners |
|
11.1 |
Sugars and syrups as defined by Directive 2001/111/EC |
|
11.2 |
Other sugars and syrups |
|
11.3 |
Honey as defined in Directive 2001/110/EC |
|
11.4 |
Table-top sweeteners |
|
11.4.1 |
Table-top sweeteners in liquid form |
|
11.4.2 |
Table-top sweeteners in powder form |
|
11.4.3 |
Table-top sweeteners in tablets |
|
12. |
Salts, spices, soups, sauces, salads and protein products |
|
12.1 |
Salt and salt substitutes |
|
12.1.1 |
Salt |
|
12.1.2 |
Salt substitutes |
|
12.2 |
Herbs, spices, seasonings |
|
12.2.1 |
Herbs and spices |
|
12.2.2 |
Seasonings and condiments |
|
12.3 |
Vinegars and diluted acetic acid (diluted with water to 4-30 % by volume) |
|
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 |
|
17.1 |
Food supplements supplied in a solid form, excluding food supplements for infants and young children |
|
17.2 |
Food supplements supplied in a liquid form, excluding food supplements for infants and young children |
|
18. |
Processed foods not covered by categories 1 to 17, excluding foods for infants and young children |
|
(1)
OJ L 401, 30.12.2006, p. 1.
(2)
OJ L 339, 6.12.2006, p. 16.
(3)
OJ L 91, 7.4.1999, p. 29.
(4)
OJ L 16, 21.1.2009, p. 3. |
|
PART E
AUTHORISED FOOD ADDITIVES AND CONDITIONS OF USE IN FOOD CATEGORIES
|
Category number |
E-number |
Name |
Maximum level (mg/l or mg/kg as appropriate) |
Footnotes |
Restrictions/exceptions |
|
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 |
|
|
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 |
|
|
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 |
|
|
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 |
|
|
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 |
|
|
(1): The additives may be added individually or in combination |
|||||
|
(4): The maximum level is expressed as P2O5 |
|||||
|
(57): The maximum level shall apply unless a different maximum level is specified in points 01 to 18 of this Annex in relation to individual foods or categories of foods |
|||||
|
01 |
Dairy products and analogues |
||||
|
01.1 |
Unflavoured pasteurised and sterilised (including UHT) milk |
||||
|
E 331 |
Sodium citrates |
4 000 |
|
only UHT goat milk |
|
|
E 338-452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates |
1 000 |
(1) (4) |
only sterilised and UHT milk |
|
|
(1): The additives may be added individually or in combination |
|||||
|
(4): The maximum level is expressed as P2O5 |
|||||
|
01.2 |
Unflavoured fermented milk products, including natural unflavoured buttermilk (excluding sterilised buttermilk) non-heat-treated after fermentation |
||||
|
01.3 |
Unflavoured fermented milk products, heat-treated after fermentation |
||||
|
Group I |
Additives |
|
|
|
|
|
E 200 – 202 |
Sorbic acid – potassium sorbate |
1 000 |
(1) (2) |
only curdled milk |
|
|
(1): The additives may be added individually or in combination |
|||||
|
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid |
|||||
|
01.4 |
Flavoured fermented milk products including heat-treated products |
||||
|
Group I |
Additives |
|
|
|
|
|
Group II |
Colours at quantum satis |
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 |
|
|
Group IV |
Polyols |
quantum satis |
|
only energy-reduced products or with no added sugar |
|
|
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) |
|
|
|
E 160b(i) |
Annatto bixin |
15 |
(94) |
|
|
|
E 160b(ii) |
Annatto norbixin |
4 |
(94) |
|
|
|
E 160d |
Lycopene |
30 |
|
|
|
|
E 200-213 |
Sorbic acid – potassium sorbate; Benzoic acid – benzoates |
300 |
(1) (2) |
only non-heat-treated dairy based desserts |
|
|
E 297 |
Fumaric acid |
4 000 |
|
only fruit-flavoured desserts |
|
|
E 338-452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates |
3 000 |
(1) (4) |
|
|
|
E 355-357 |
Adipic acid — adipates |
1 000 |
|
only fruit-flavoured desserts |
|
|
E 363 |
Succinic acid |
6 000 |
|
|
|
|
E 416 |
Karaya gum |
6 000 |
|
|
|
|
E 427 |
Cassia gum |
2 500 |
|
|
|
|
E 432-436 |
Polysorbates |
1 000 |
|
|
|
|
E 473-474 |
Sucrose esters of fatty acids — sucroglycerides |
5 000 |
|
|
|
|
E 475 |
Polyglycerol esters of fatty acids |
2 000 |
|
|
|
|
E 477 |
Propane-1,2-diol esters of fatty acids |
5 000 |
|
|
|
|
E 481-482 |
Stearoyl-2-lactylates |
5 000 |
|
|
|
|
E 483 |
Stearyl tartrate |
5 000 |
|
|
|
|
E 491-495 |
Sorbitan esters |
5 000 |
|
|
|
|
E 950 |
Acesulfame K |
350 |
|
only energy-reduced products or with no added sugar |
|
|
E 951 |
Aspartame |
1 000 |
|
only energy-reduced products or with no added sugar |
|
|
E 952 |
Cyclamic acid and its Na and Ca salts |
250 |
(51) |
only energy-reduced products or with no added sugar |
|
|
E 954 |
Saccharin and its Na, K and Ca salts |
100 |
(52) |
only energy-reduced products or with no added sugar |
|
|
E 955 |
Sucralose |
400 |
|
only energy-reduced products or with no added sugar |
|
|
E 957 |
Thaumatin |
5 |
|
only as flavour enhancer |
|
|
E 959 |
Neohesperidine DC |
50 |
|
only energy-reduced products or with no added sugar |
|
|
E 960a – 960d |
Gliocóisídí steibhióil |
100 |
(1) (60) |
táirgí fuinneamhlaghdaithe nó táirgí nach bhfuil aon siúcra breise curtha leo, agus iad sin amháin |
|
|
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 |
|
|
E 969 |
Advantame |
10 |
|
only energy-reduced products or with no added sugar |
|
|
(1): The additives may be added individually or in combination |
|||||
|
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid |
|||||
|
(4): The maximum level is expressed as P2O5 |
|||||
|
(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent |
|||||
|
(49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) |
|||||
|
(50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 |
|||||
|
(51): Maximum usable levels are expressed in free acid |
|||||
|
(52): Maximum usable levels are expressed in free imide |
|||||
|
(60): Expressed as steviol equivalents |
|||||
|
(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 |
|||||
|
(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 |
|||||
|
(94): When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded. |
|||||
|
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 |
Propyl gallate, TBHQ and BHA |
200 |
(1) |
only milk powder for vending machines |
|
|
E 322 |
Lecithins |
quantum satis |
|
|
|
|
E 331 |
Sodium citrates |
quantum satis |
|
|
|
|
E 332 |
Potassium citrates |
quantum satis |
|
|
|
|
E 338-452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates |
1 000 |
(1) (4) |
only partly dehydrated milk with less than 28 % solids |
|
|
E 338-452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates |
1 500 |
(1) (4) |
only partly dehydrated milk with more than 28 % solids |
|
|
E 338-452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates |
2 500 |
(1) (4) |
only dried milk and dried skimmed milk |
|
|
E 392 |
Extracts of rosemary |
200 |
(41) (46) |
only milk powder for vending machines |
|
|
E 392 |
Extracts of rosemary |
30 |
(46) |
only dried milk for manufacturing of ice cream |
|
|
E 407 |
Carrageenan |
quantum satis |
|
|
|
|
E 500(ii) |
Sodium hydrogen carbonate |
quantum satis |
|
|
|
|
E 501(ii) |
Potassium hydrogen carbonate |
quantum satis |
|
|
|
|
E 509 |
Calcium chloride |
quantum satis |
|
|
|
|
(1): The additives may be added individually or in combination |
|||||
|
(4): The maximum level is expressed as P2O5 |
|||||
|
(41): Expressed on fat basis |
|||||
|
(46): As the sum of carnosol and carnosic acid |
|||||
|
01.6 |
Cream and cream powder |
||||
|
01.6.1 |
Unflavoured pasteurised cream (excluding reduced fat creams) |
||||
|
E 401 |
Sodium alginate |
quantum satis |
|
|
|
|
E 402 |
Potassium alginate |
quantum satis |
|
|
|
|
E 407 |
Carrageenan |
quantum satis |
|
|
|
|
E 466 |
Sodium carboxy methyl cellulose, Cellulose gum |
quantum satis |
|
|
|
|
E 471 |
Mono- and diglycerides of fatty acids |
quantum satis |
|
|
|
|
01.6.2 |
Unflavoured live fermented cream products and substitute products with a fat content of less than 20 % |
||||
|
E 406 |
Agar |
quantum satis |
|
|
|
|
E 407 |
Carrageenan |
quantum satis |
|
|
|
|
E 410 |
Locust bean gum |
quantum satis |
|
|
|
|
E 412 |
Guar gum |
quantum satis |
|
|
|
|
E 415 |
Xanthan gum |
quantum satis |
|
|
|
|
E 440 |
Pectins |
quantum satis |
|
|
|
|
E 460 |
Cellulose |
quantum satis |
|
|
|
|
E 466 |
Sodium carboxy methyl cellulose, Cellulose gum |
quantum satis |
|
|
|
|
E 471 |
Mono- and diglycerides of fatty acids |
quantum satis |
|
|
|
|
E 1404 |
Oxidised starch |
quantum satis |
|
|
|
|
E 1410 |
Monostarch phosphate |
quantum satis |
|
|
|
|
E 1412 |
Distarch phosphate |
quantum satis |
|
|
|
|
E 1413 |
Phosphated distarch phosphate |
quantum satis |
|
|
|
|
E 1414 |
Acetylated distarch phosphate |
quantum satis |
|
|
|
|
E 1420 |
Acetylated starch |
quantum satis |
|
|
|
|
E 1422 |
Acetylated distarch adipate |
quantum satis |
|
|
|
|
E 1440 |
Hydroxy propyl starch |
quantum satis |
|
|
|
|
E 1442 |
Hydroxy propyl distarch phosphate |
quantum satis |
|
|
|
|
E 1450 |
Starch sodium octenyl succinate |
quantum satis |
|
|
|
|
E 1451 |
Acetylated oxidised starch |
quantum satis |
|
|
|
|
01.6.3 |
Other creams |
||||
|
Group I |
Additives |
|
|
|
|
|
Group II |
Colours at quantum satis |
quantum satis |
|
only flavoured creams |
|
|
Group III |
Colours with combined maximum limit |
150 |
|
only flavoured creams |
|
|
E 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 |
|
|
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 |
|||||
|
(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 |
|||||
|
01.7 |
Cheese and cheese products |
||||
|
01.7.1 |
Unripened cheese excluding products falling in category 16 |
||||
|
Group I |
Additives |
|
|
except mozzarella |
|
|
Group II |
Colours at quantum satis |
quantum satis |
|
only flavoured unripened cheese |
|
|
Group III |
Colours with combined maximum limit |
150 |
|
only flavoured unripened cheese |
|
|
E 200-202 |
Sorbic acid – potassium sorbate |
1 000 |
(1) (2) |
|
|
|
E 234 |
Nisin |
10 |
|
only mascarpone |
|
|
E 260 |
Acetic acid |
quantum satis |
|
only mozzarella |
|
|
E 270 |
Lactic acid |
quantum satis |
|
only mozzarella |
|
|
E 330 |
Citric acid |
quantum satis |
|
only mozzarella |
|
|
E 338-452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates |
2 000 |
(1) (4) |
except mozzarella |
|
|
E 460(ii) |
Powdered cellulose |
quantum satis |
|
only grated and sliced mozzarella |
|
|
E 575 |
Glucono-delta-lactone |
quantum satis |
|
only mozzarella |
|
|
(1): The additives may be added individually or in combination |
|||||
|
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid |
|||||
|
(4): The maximum level is expressed as P2O5 |
|||||
|
01.7.2 |
Ripened cheese |
||||
|
E 1105 |
Lysozyme |
quantum satis |
|
|
|
|
►M81 E 120 |
Carminic acid, Carmine ◄ |
125 |
(83) |
only red marbled cheese and red pesto cheese |
|
|
E 140 |
Chlorophylls, Chlorophyllins |
quantum satis |
|
only sage Derby cheese |
|
|
E 141 |
Copper complexes of chlorophylls and chlorophyllins |
quantum satis |
|
only sage Derby cheese, green and red pesto cheese, wasabi cheese and green marbled herb cheese |
|
|
E 153 |
Vegetable carbon |
quantum satis |
|
only morbier cheese |
|
|
E 160a |
Carotenes |
quantum satis |
|
only ripened orange, yellow and broken-white cheese |
|
|
E 160b(i) |
Annatto bixin |
15 |
(94) |
only ripened orange, yellow and broken-white cheese and red and green pesto cheese |
|
|
E 160b(ii) |
Annatto norbixin |
15 |
(94) |
only ripened orange, yellow and broken-white cheese and red and green pesto cheese |
|
|
E 160b(ii) |
Annatto norbixin |
50 |
|
only red Leicester cheese |
|
|
E 160b(ii) |
Annatto norbixin |
35 |
|
only Mimolette cheese |
|
|
E 160c |
Paprika extract, capsanthin, capsorubin |
quantum satis |
|
only ripened orange, yellow and broken-white cheese and red pesto cheese |
|
|
E 163 |
Anthocyanins |
quantum satis |
|
only red marbled cheese |
|
|
E 170 |
Calcium carbonate |
quantum satis |
|
|
|
|
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 |
|
|
E 234 |
Nisin |
12,5 |
(29) |
|
|
|
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 |
|
|
E 239 |
Hexamethylene tetramine |
25 mg/kg residual amount, expressed as formaldehyde |
|
only Provolone cheese |
|
|
E 251-252 |
Nitrates |
150 |
(30) |
only hard, semi-hard and semi-soft cheese |
|
|
E 280-283 |
Propionic acid — propionates |
quantum satis |
|
surface treatment only |
|
|
E 460 |
Powdered cellulose |
quantum satis |
|
only sliced and grated ripened cheese |
|
|
E 500(ii) |
Sodium hydrogen carbonate |
quantum satis |
|
only sour milk cheese |
|
|
E 504 |
Magnesium carbonates |
quantum satis |
|
|
|
|
E 509 |
Calcium chloride |
quantum satis |
|
|
|
|
E 551-559 |
Silicon dioxide – silicates |
10 000 |
(1) |
only sliced or grated cheese hard and semi-hard cheese 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 |
|
|
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 ————— |
|||||
|
(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 |
|||||
|
(83): Maximum limit for aluminium coming from aluminium lakes of ►M81 E 120 carminic acid, carmine ◄ 3,2 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013 |
|||||
|
(94): When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded. |
|||||
|
01.7.3 |
Edible cheese rind |
||||
|
Group II |
Colours at quantum satis |
quantum satis |
|
|
|
|
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 |
|
|
E 104 |
Quinoline Yellow |
10 |
(62) |
|
|
|
E 160d |
Lycopene |
30 |
|
|
|
|
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 |
|
|
E 160b(i) |
Annatto bixin |
20 |
(94) |
|
|
|
E 160b(ii) |
Annatto norbixin |
20 |
(94) |
|
|
|
(62): The total quantity of E 104 and the colours in Group III shall not exceed the maximum listed for Group III |
|||||
|
(67): Maximum limit for aluminium coming from aluminium lakes of ►M81 E 120 carminic acid, carmine ◄ and E 180 litholrubine BK 10 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of this Regulation, that limit shall apply from 1 February 2013 |
|||||
|
(94): When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded. |
|||||
|
01.7.4 |
Whey cheese |
||||
|
Group II |
Colours at quantum satis |
quantum satis |
|
|
|
|
E 200-202 |
Sorbic acid – potassium sorbate |
1 000 |
(1) (2) |
only cheese, pre-packed, sliced; layered cheese and cheese with added foods |
|
|
E 251-252 |
Nitrates |
150 |
(30) |
only cheese milk of hard, semi-hard and semi-soft cheese |
|
|
E 260 |
Acetic acid |
quantum satis |
|
|
|
|
E 270 |
Lactic acid |
quantum satis |
|
|
|
|
E 330 |
Citric acid |
quantum satis |
|
|
|
|
E 460(ii) |
Powdered cellulose |
quantum satis |
|
only grated and sliced cheese |
|
|
E 575 |
Glucono-delta-lactone |
quantum satis |
|
|
|
|
(1): The additives may be added individually or in combination |
|||||
|
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid. |
|||||
|
(30): In the cheese milk or equivalent level if added after removal of whey and addition of water |
|||||
|
01.7.5 |
Processed cheese |
||||
|
Group I |
Additives |
|
|
|
|
|
Group II |
Colours at quantum satis |
quantum satis |
|
only flavoured processed cheese |
|
|
E 100 |
Curcumin |
100 |
(33) |
only flavoured processed cheese |
|
|
E 102 |
Tartrazine |
100 |
(33) |
only flavoured processed cheese |
|
|
▼M6 ————— |
|||||
|
►M81 E 120 |
Carminic acid, Carmine ◄ |
100 |
(33) |
only flavoured processed cheese Period of application: until 31 July 2014 |
|
|
►M81 E 120 |
Carminic acid, Carmine ◄ |
100 |
(33) (66) |
only flavoured processed cheese Period of application: from 1 August 2014 |
|
|
E 122 |
Azorubine, Carmoisine |
100 |
(33) |
only flavoured processed cheese |
|
|
▼M6 ————— |
|||||
|
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(i) |
Annatto bixin |
15 |
(94) |
|
|
|
E 160b(ii) |
Annatto norbixin |
8 |
(94) |
|
|
|
E 200-202 |
Sorbic acid – potassium sorbate |
2 000 |
(1) (2) |
|
|
|
E 234 |
Nisin |
12,5 |
(29) |
|
|
|
E 338-452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates |
20 000 |
(1) (4) |
|
|
|
E 427 |
Cassia gum |
2 500 |
|
|
|
|
E 551-559 |
Silicon dioxide – silicates |
10 000 |
(1) |
Period of application: until 31 January 2014 |
|
|
E 551-553 |
Silicon dioxide – silicates |
10 000 |
(1) |
Period of application: from 1 February 2014 |
|
|
(1): The additives may be added individually or in combination |
|||||
|
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid |
|||||
|
(4): The maximum level is expressed as P2O5 |
|||||
|
(29): This substance may be present naturally in certain cheeses as a result of fermentation processes |
|||||
|
(33): Maximum individually or for the combination of E 100, E 102, E 120, E 122, E 160e and E 161b |
|||||
|
(66): Maximum limit for aluminium coming from aluminium lakes of ►M81 E 120 carminic acid, carmine ◄ 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 |
|||||
|
(94): When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded. |
|||||
|
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 |
|
|
►M81 E 120 |
Carminic acid, Carmine ◄ |
125 |
|
only red marbled products |
|
|
E 160a |
Carotenes |
quantum satis |
|
only ripened orange, yellow and broken-white products |
|
|
E 160b(ii) |
Annatto norbixin |
8 |
|
only ripened orange, yellow and broken-white products |
|
|
E 160c |
Paprika extract, capsanthin, capsorubin |
quantum satis |
|
only ripened orange, yellow and broken-white products |
|
|
E 163 |
Anthocyanins |
quantum satis |
|
only red marbled products |
|
|
E 170 |
Calcium carbonate |
quantum satis |
|
only ripened products |
|
|
E 200-202 |
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 |
|
|
E 234 |
Nisin |
12,5 |
(29) |
only ripened and processed products |
|
|
E 235 |
Natamycin |
1 mg/dm2 surface (not present at a depth of 5 mm) |
|
only for the external treatment of uncut hard, semi-hard and semi-soft products |
|
|
E 251-252 |
Nitrates |
150 |
(30) |
only hard, semi-hard and semi-soft ripened products |
|
|
E 280-283 |
Propionic acid — propionates |
quantum satis |
|
only ripened products surface treatment |
|
|
E 338-452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates |
2 000 |
(1) (4) |
only unripened products |
|
|
E 460 |
Powdered cellulose |
quantum satis |
|
only grated and sliced ripened products and unripened products |
|
|
E 504 |
Magnesium carbonates |
quantum satis |
|
only ripened products |
|
|
E 509 |
Calcium chloride |
quantum satis |
|
only ripened products |
|
|
E 551-559 |
Silicon dioxide, 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 |
|
|
E 575 |
Glucono-delta-lactone |
quantum satis |
|
only ripened products |
|
|
(1): The additives may be added individually or in combination |
|||||
|
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid |
|||||
|
(4): The maximum level is expressed as P2O5 |
|||||
|
(29): This substance may be present naturally in certain products as a result of fermentation processes |
|||||
|
(30): In the cheese milk or equivalent level if added after removal of whey and addition of water |
|||||
|
01.8 |
Dairy analogues, including beverage whiteners |
||||
|
Group I |
Additives |
|
|
|
|
|
Group II |
Colours at quantum satis |
quantum satis |
|
|
|
|
E 200-202 |
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) |
|
|
E 251-252 |
Nitrates |
150 |
(30) |
only dairy-based cheese analogue |
|
|
E 280-283 |
Propionic acid — propionates |
quantum satis |
|
only cheese analogues (surface treatment only) |
|
|
E 338-452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates |
5 000 |
(1) (4) |
only whipped cream analogues |
|
|
E 338-452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates |
20 000 |
(1) (4) |
only processed cheese analogues |
|
|
E 338-452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates |
30 000 |
(1) (4) |
only beverage whiteners |
|
|
E 338-452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates |
50 000 |
(1) (4) |
only beverage whiteners for vending machines |
|
|
E 432-436 |
Polysorbates |
5 000 |
(1) |
only milk and cream analogues |
|
|
E 473-474 |
Sucrose esters of fatty acids — sucroglycerides |
5 000 |
(1) |
only cream analogues |
|
|
E 473-474 |
Sucrose esters of fatty acids — sucroglycerides |
20 000 |
(1) |
only beverage whiteners |
|
|
E 475 |
Polyglycerol esters of fatty acids |
5 000 |
|
only milk and cream analogues |
|
|
E 475 |
Polyglycerol esters of fatty acids |
500 |
|
only beverage whiteners |
|
|
E 477 |
Propane-1,2-diol esters of fatty acids |
1 000 |
|
only beverage whiteners |
|
|
E 477 |
Propane-1,2-diol esters of fatty acids |
5 000 |
|
only milk and cream analogues |
|
|
E 481-482 |
Stearoyl-2-lactylates |
3 000 |
(1) |
only beverage whiteners |
|
|
E 491-495 |
Sorbitan esters |
5 000 |
(1) |
only milk and cream analogues; beverage whiteners |
|
|
E 551-559 |
Silicon dioxide – silicates |
10 000 |
(1) |
only sliced or grated cheese analogues and processed cheese analogue;beverage whiteners 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 |
|
|
(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 |
|||||
|
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 |
|
|
|
|
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(i) |
Annatto bixin |
10 |
|
only fats |
|
|
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 |
|
|
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 |
Propyl gallate, TBHQ and BHA |
200 |
(1) (41) |
only fats and oils for the professional manufacture of heat- treated foods; frying oil and frying fat (excluding olive pomace oil) and lard, fish oil, beef, poultry and sheep fat |
|
|
E 321 |
Butylated hydroxytoluene (BHT) |
100 |
(41) |
only fats and oils for the professional manufacture of heat-treated foods; frying oil and frying fat (excluding olive an pomace oil) and lard, fish oil, beef, poultry and sheep fat |
|
|
E 322 |
Lecithins |
30 000 |
|
except virgin oils and olive oils |
|
|
E 330 |
Citric acid |
quantum satis |
|
except virgin oils and olive oils |
|
|
E 331 |
Sodium citrates |
quantum satis |
|
except virgin oils and olive oils |
|
|
E 332 |
Potassium citrates |
quantum satis |
|
except virgin oils and olive oils |
|
|
E 333 |
Calcium citrates |
quantum satis |
|
except virgin oils and olive oils |
|
|
E 392 |
Extracts of rosemary |
30 |
(41) (46) |
only vegetable oils (excluding virgin oils and olive oils) and fat where content of polyunsaturated fatty acids is higher than 15 % w/w of the total fatty acid, for the use in non-heat-treated food products |
|
|
E 392 |
Extracts of rosemary |
50 |
(41) (46) |
only fish oil and algal oil; lard, beef, poultry sheep and porcine fat; fat and oils for the professional manufacture of heat-treated foods; frying oils and frying fat, excluding olive oil and pomace oil |
|
|
E 471 |
Mono- and diglycerides of fatty acids |
10 000 |
|
except virgin oils and olive oils |
|
|
E 472c |
Citric acid esters of mono- and diglycerides of fatty acids |
quantum satis |
|
only for cooking and/or frying purposes or for the preparation of gravy, except virgin oils and olive oils |
|
|
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(i) |
Annatto bixin |
10 |
|
excluding reduced fat butter |
|
|
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 % |
|
|
E 310-320 |
Propyl gallate, TBHQ and BHA |
200 |
(1) (2) |
only frying fat |
|
|
E 321 |
Butylated hydroxytoluene (BHT) |
100 |
|
only frying fat |
|
|
E 338-452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates |
5 000 |
(1) (4) |
only spreadable fats |
|
|
E 385 |
Calcium disodium ethylene diamine tetra-acetate (Calcium disodium EDTA) |
100 |
|
only spreadable fats as defined in Article 115 of and Annex XV to Regulation (EC) No 1234/2007, having a fat content of 41 % or less |
|
|
E 392 |
Extracts of rosemary |
100 |
(41) (46) |
only spreadable fats with a fat content less than 80 % |
|
|
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 |
4000 |
|
only spreadable fats as defined in Articles 75(1)(h) and 78(1)(f) and in Part VII and Appendix II of Annex VII to Regulation (EC) No 1308/2013 (1), having a fat content of 41 % or less and similar spreadable products with a fat content of less than 10 % fat; liquid vegetable oil emulsions for sale to the final consumer, having a fat content of 70 % or less |
|
|
E 477 |
Propane-1,2-diol esters of fatty acids |
10 000 |
|
only fat emulsions for baking purposes |
|
|
E 479b |
Thermally oxidised soya bean oil interacted with mono- and diglycerides of fatty acids |
5 000 |
|
only fat emulsions for frying purposes |
|
|
E 481-482 |
Stearoyl-2-lactylates |
10 000 |
(1) |
|
|
|
E 491-495 |
Sorbitan esters |
10 000 |
(1) |
|
|
|
E 551-559 |
Silicon dioxide – silicates |
30 000 |
(1) |
only tin greasing products 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 |
|
|
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 |
|||||
|
(41): Expressed on fat basis |
|||||
|
(46): As the sum of carnosol and carnosic acid |
|||||
|
02.3 |
Vegetable oil pan spray |
||||
|
Group I |
Additives |
|
|
|
|
|
E 338-452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates |
30 000 |
(1) (4) |
only water-based emulsion sprays for coating baking tins |
|
|
E 392 |
Extracts of rosemary |
50 |
(41) (46) |
only fats and oils for the professional manufacture of heat-treated foods |
|
|
E 551-559 |
Silicon dioxide – silicates |
30 000 |
(1) |
only tin greasing products 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 |
|
|
E 943a |
Butane |
quantum satis |
|
only vegetable oil pan spray (for professional use only) and water-based emulsion spray |
|
|
E 943b |
Isobutane |
quantum satis |
|
only vegetable oil pan spray (for professional use only) and water-based emulsion spray |
|
|
E 944 |
Propane |
quantum satis |
|
only vegetable oil pan spray (for professional use only) and water-based emulsion spray |
|
|
(1): The additives may be added individually or in combination |
|||||
|
(4): The maximum level is expressed as P2O5 |
|||||
|
(41): Expressed on fat basis |
|||||
|
(46): As the sum of carnosol and carnosic acid |
|||||
|
03 |
Edible ices |
||||
|
Group I |
Additives |
|
|
|
|
|
Group II |
Colours at quantum satis |
quantum satis |
|
Period of application: until 31 July 2014 |
|
|
Group II |
Colours at quantum satis |
quantum satis |
(75) |
Period of application: from 1 August 2014 |
|
|
Group III |
Colours with combined maximum limit |
150 |
(25) |
|
|
|
Group IV |
Polyols |
quantum satis |
|
only energy-reduced or with no added sugar |
|
|
E 160b(ii) |
Annatto 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 476 |
Polairicineoláit pholaigliocróil |
4 000 |
|
seachas soirbéad |
|
|
E 477 |
Propane-1,2-diol esters of fatty acids |
3 000 |
|
|
|
|
E 491-495 |
Sorbitan esters |
500 |
(1) |
|
|
|
E 901 |
Beeswax, white and yellow |
quantum satis |
|
only prepacked wafers containing ice cream |
|
|
E 950 |
Acesulfame K |
800 |
|
only energy-reduced or with no added sugar |
|
|
E 951 |
Aspartame |
800 |
|
only energy-reduced or with no added sugar |
|
|
E 954 |
Saccharin and its Na, K and Ca salts |
100 |
(52) |
only energy-reduced or with no added sugar |
|
|
E 955 |
Sucralose |
320 |
|
only energy-reduced or with no added sugar |
|
|
E 957 |
Thaumatin |
50 |
|
only energy-reduced or with no added sugar |
|
|
E 959 |
Neohesperidine DC |
50 |
|
only energy-reduced or with no added sugar |
|
|
E 960a – 960d |
Gliocóisídí steibhióil |
200 |
(1) (60) |
táirgí fuinneamhlaghdaithe nó táirgí nach bhfuil aon siúcra breise curtha leo, agus iad sin amháin |
|
|
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 |
|
|
E 964 |
Polyglycitol syrup |
200 000 |
|
only energy-reduced or with no added sugar Period of application: From 29 November 2012 |
|
|
E 969 |
Advantame |
10 |
|
only energy-reduced or with no added sugar |
|
|
(1): The additives may be added individually or in combination |
|||||
|
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid |
|||||
|
(4): The maximum level is expressed as P2O5 |
|||||
|
(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent |
|||||
|
(25): The quantities of each of the colours E 122 and E 155 may not exceed 50 mg/kg or mg/l |
|||||
|
(49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) |
|||||
|
(50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 |
|||||
|
(51): Maximum usable levels are expressed in free acid |
|||||
|
(52): Maximum usable levels are expressed in free imide |
|||||
|
(60): Expressed as steviol equivalents |
|||||
|
(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 |
|||||
|
04 |
Fruit and vegetables |
||||
|
04.1 |
Unprocessed fruit and vegetables |
||||
|
04.1.1 |
Entire fresh fruit and vegetables |
||||
|
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. |
|
|
E 200-202 |
Sorbic acid – potassium sorbate |
20 |
|
only surface treatment of unpeeled fresh citrus fruit |
|
|
E 220-228 |
Sulphur dioxide — sulphites |
10 |
(3) |
only table grapes, fresh lychees (measured on edible parts) and blueberries (Vaccinium corymbosum) |
|
|
E 220-228 |
Sulphur dioxide — sulphites |
100 |
(3) |
only vacuum-packed sweetcorn |
|
|
E 445 |
Glycerol esters of wood rosins |
50 |
|
only surface treatment of citrus fruit |
|
|
E 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. |
|
|
E 471 |
Mono- and diglycerides of fatty acids |
quantum satis |
|
Only for the surface treatment of citrus fruit, melons, pineapples, bananas, papayas, mangoes, avocados and pomegranates |
|
|
E 473-474 |
Sucrose esters of fatty acids — sucroglycerides |
quantum satis |
(1) |
only fresh fruits, surface treatment |
|
|
E 901 |
Beeswax, white and yellow |
quantum satis |
|
only 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 |
|
|
E 902 |
Candelilla wax |
quantum satis |
|
only surface treatment of citrus fruit, melons, apples, pears, peaches and pineapples and glazing agent on nuts |
|
|
E 903 |
Carnauba wax |
200 |
|
only 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 ————— |
|||||
|
E 914 |
Oxidised polyethylene wax |
quantum satis |
|
only surface treatment of citrus fruit, melons, papaya, mango, avocado and pineapple |
|
|
(1): The additives may be added individually or in combination |
|||||
|
(3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present |
|||||
|
04.1.2 |
Peeled, cut and shredded fruit and vegetables |
||||
|
E 220-228 |
Sulphur dioxide — sulphites |
50 |
(3) |
only peeled potatoes |
|
|
E 220-228 |
Sulphur dioxide — sulphites |
300 |
(3) |
only onion, garlic and shallot pulp |
|
|
E 220-228 |
Sulphur dioxide — sulphites |
800 |
(3) |
only horseradish pulp |
|
|
E 296 |
Malic acid |
quantum satis |
|
only prepacked unprocessed and peeled potatoes only |
|
|
E 300 |
Ascorbic acid |
quantum satis |
|
only prepacked refrigerated unprocessed fruit and vegetables ready for consumption, prepacked unprocessed and peeled potatoes and prepacked white vegetables intended for further processing, including heat treatment, prior to consumption |
|
|
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, prepacked unprocessed and peeled potatoes and prepacked white vegetables intended for further processing, including heat treatment, prior to consumption |
|
|
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 |
|
|
E 401 |
Sodium alginate |
2 400 |
(82) |
only prepacked refrigerated unprocessed fruit and vegetables ready for consumption, to be sold to the final consumer |
|
|
E 501 |
Potassium carbonate |
quantum satis |
|
only prepacked refrigerated unprocessed fruit and vegetables ready for consumption and prepacked unprocessed and peeled potatoes |
|
|
(3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present |
|||||
|
(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. |
|||||
|
04.1.3 |
Frozen fruit and vegetables |
||||
|
E 220-228 |
Sulphur dioxide — sulphites |
50 |
(3) |
only white vegetables including mushrooms and white pulses |
|
|
E 220-228 |
Sulphur dioxide — sulphites |
100 |
(3) |
only frozen and deep-frozen potatoes |
|
|
E 300 |
Ascorbic acid |
quantum satis |
|
|
|
|
E 301 |
Sodium ascorbate |
quantum satis |
|
|
|
|
E 302 |
Calcium ascorbate |
quantum satis |
|
|
|
|
E 330 |
Citric acid |
quantum satis |
|
|
|
|
E 331 |
Sodium citrates |
quantum satis |
|
|
|
|
E 332 |
Potassium citrates |
quantum satis |
|
|
|
|
E 333 |
Calcium citrates |
quantum satis |
|
|
|
|
(3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present |
|||||
|
04.2 |
Processed fruit and vegetables |
||||
|
04.2.1 |
Dried fruit and vegetables |
||||
|
Group I |
Additives |
|
|
E 410, E 412, E 415 E 417 may not be used to produce dehydrated foods intended to rehydrate on ingestion |
|
|
E 101 |
Riboflavins |
quantum satis |
|
only preserves of red fruit |
|
|
►M81 E 120 |
Carminic acid, Carmine ◄ |
200 |
(34) |
only preserves of red fruit |
|
|
E 122 |
Azorubine, Carmoisine |
200 |
(34) |
only preserves of red fruit |
|
|
▼M6 ————— |
|||||
|
E 129 |
Allura Red AG |
200 |
(34) |
only preserves of red fruit |
|
|
E 131 |
Patent Blue V |
200 |
(34) |
only preserves of red fruit |
|
|
E 133 |
Brilliant Blue FCF |
200 |
(34) |
only preserves of red fruit |
|
|
E 140 |
Chlorophylls, Chlorophyllins |
quantum satis |
|
only preserves of red fruit |
|
|
E 141 |
Copper complexes of chlorophylls and chlorophyllins |
quantum satis |
|
only preserves of red fruit |
|
|
E 150a-d |
Caramels |
quantum satis |
|
only preserves of red fruit |
|
|
E 160a |
Carotenes |
quantum satis |
|
only preserves of red fruit |
|
|
E 160c |
Paprika extract, capsanthin, capsorubin |
quantum satis |
|
only preserves of red fruit |
|
|
E 162 |
Beetroot Red, betanin |
quantum satis |
|
only preserves of red fruit |
|
|
E 163 |
Anthocyanins |
quantum satis |
|
only preserves of red fruit |
|
|
E 200-202 |
Sorbic acid – potassium sorbate |
1 000 |
(1) (2) |
only dried fruit |
|
|
E 220-228 |
Sulphur dioxide — sulphites |
50 |
(3) |
only dried coconut |
|
|
E 220-228 |
Sulphur dioxide — sulphites |
50 |
(3) |
only white vegetables, processed, including pulses |
|
|
E 220-228 |
Sulphur dioxide — sulphites |
100 |
(3) |
only dried mushrooms |
|
|
E 220-228 |
Sulphur dioxide — sulphites |
150 |
(3) |
only dried ginger |
|
|
E 220-228 |
Sulphur dioxide — sulphites |
200 |
(3) |
only dried tomatoes |
|
|
E 220-228 |
Sulphur dioxide — sulphites |
400 |
(3) |
only white vegetables, dried |
|
|
E 220-228 |
Sulphur dioxide — sulphites |
500 |
(3) |
only dried fruit and nuts in shell excluding dried apples, pears, bananas, apricots, peaches, grapes, prunes and figs |
|
|
E 220-228 |
Sulphur dioxide — sulphites |
600 |
(3) |
only dried apples and pears |
|
|
E 220-228 |
Sulphur dioxide — sulphites |
1 000 |
(3) |
only dried bananas |
|
|
E 220-228 |
Sulphur dioxide — sulphites |
2 000 |
(3) |
only dried apricots, peaches, grapes, prunes, and figs |
|
|
E 907 |
Hydrogenated poly-1-decene |
2 000 |
|
only dried fruit as glazing agent |
|
|
(1): The additives may be added individually or in combination |
|||||
|
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid |
|||||
|
(3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present |
|||||
|
(34): Maximum individually or for the combination of E 120, E 122, E 129, E 131 and E 133 |
|||||
|
04.2.2 |
Fruit and vegetables in vinegar, oil, or brine |
||||
|
Group I |
Additives |
|
|
|
|
|
E 101 |
Riboflavins |
quantum satis |
|
only preserves of red fruit |
|
|
►M81 E 120 |
Carminic acid, Carmine ◄ |
200 |
(34) |
only preserves of red fruit |
|
|
E 122 |
Azorubine, Carmoisine |
200 |
(34) |
only preserves of red fruit |
|
|
▼M6 ————— |
|||||
|
E 129 |
Allura Red AG |
200 |
(34) |
only preserves of red fruit |
|
|
E 131 |
Patent Blue V |
200 |
(34) |
only preserves of red fruit |
|
|
E 133 |
Brilliant Blue FCF |
200 |
(34) |
only preserves of red fruit |
|
|
E 140 |
Chlorophylls, Chlorophyllins |
quantum satis |
|
only preserves of red fruit |
|
|
E 141 |
Copper complexes of chlorophylls and chlorophyllins |
quantum satis |
|
only preserves of red fruit |
|
|
E 150a-d |
Caramels |
quantum satis |
|
only preserves of red fruit |
|
|
E 160a |
Carotenes |
quantum satis |
|
only preserves of red fruit |
|
|
E 160c |
Paprika extract, capsanthin, capsorubin |
quantum satis |
|
only preserves of red fruit |
|
|
E 162 |
Beetroot Red, betanin |
quantum satis |
|
only preserves of red fruit |
|
|
E 163 |
Anthocyanins |
quantum satis |
|
only preserves of red fruit |
|
|
E 101 |
Riboflavins |
quantum satis |
|
only vegetables (excluding olives) |
|
|
E 140 |
Chlorophylls, Chlorophyllins |
quantum satis |
|
only vegetables (excluding olives) |
|
|
E 141 |
Copper complexes of chlorophylls and chlorophyllins |
quantum satis |
|
only vegetables (excluding olives) |
|
|
E 150a-d |
Caramels |
quantum satis |
|
only vegetables (excluding olives) |
|
|
E 160a |
Carotenes |
quantum satis |
|
only vegetables (excluding olives) |
|
|
E 162 |
Beetroot Red, betanin |
quantum satis |
|
only vegetables (excluding olives) |
|
|
E 163 |
Anthocyanins |
quantum satis |
|
only vegetables (excluding olives) |
|
|
E 200-213 |
Sorbic acid – 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 |
|
|
E 210-213 |
Benzoic acid — benzoates |
500 |
(1) (2) |
only olives and olive-based preparations |
|
|
E 200-213 |
Sorbic acid – potassium sorbate; Benzoic acid – benzoates |
1 000 |
(1) (2) |
only olives and olive-based preparations |
|
|
E 220-228 |
Sulphur dioxide — sulphites |
100 |
(3) |
except olives and golden peppers in brine |
|
|
E 220-228 |
Sulphur dioxide — sulphites |
500 |
(3) |
only golden peppers in brine |
|
|
E 579 |
Ferrous gluconate |
150 |
(56) |
only olives darkened by oxidation |
|
|
E 585 |
Ferrous lactate |
150 |
(56) |
only mushroom Albatrellus ovinus used as a food ingredient in Swedish liver pâtés and olives darkened by oxidation |
|
|
E 950 |
Acesulfame K |
200 |
|
only sweet-sour preserves of fruit and vegetables |
|
|
E 951 |
Aspartame |
300 |
|
only sweet-sour preserves of fruit and vegetables |
|
|
E 954 |
Saccharin and its Na, K and Ca salts |
160 |
(52) |
only sweet-sour preserves of fruit and vegetables |
|
|
E 955 |
Sucralose |
180 |
|
only sweet-sour preserves of fruit and vegetables |
|
|
E 959 |
Neohesperidine DC |
100 |
|
only sweet-sour preserves of fruit and vegetables |
|
|
E 960a – 960d |
Gliocóisídí steibhióil |
100 |
(1) (60) |
torthaí agus glasraí leasaithe atá milis agus searbh, agus iad sin amháin |
|
|
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 |
|
|
E 969 |
Advantame |
3 |
|
only sweet-sour preserves of fruit and vegetables |
|
|
(1): The additives may be added individually or in combination |
|||||
|
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid |
|||||
|
(3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present |
|||||
|
(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent |
|||||
|
(34): Maximum individually or for the combination of E 120, E 122, E 129, E 131 and E 133 |
|||||
|
(49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) |
|||||
|
(50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 |
|||||
|
(52): Maximum usable levels are expressed in free imide |
|||||
|
(56): Expressed as Fe |
|||||
|
(60): Expressed as steviol equivalents |
|||||
|
04.2.3 |
Canned or bottled fruit and vegetables |
||||
|
E 101 |
Riboflavins |
quantum satis |
|
only preserves of red fruit |
|
|
►M81 E 120 |
Carminic acid, Carmine ◄ |
200 |
(34) |
only preserves of red fruit |
|
|
E 122 |
Azorubine, Carmoisine |
200 |
(34) |
only preserves of red fruit |
|
|
▼M6 ————— |
|||||
|
E 129 |
Allura Red AG |
200 |
(34) |
only preserves of red fruit |
|
|
E 131 |
Patent Blue V |
200 |
(34) |
only preserves of red fruit |
|
|
E 133 |
Brilliant Blue FCF |
200 |
(34) |
only preserves of red fruit |
|
|
E 140 |
Chlorophylls, Chlorophyllins |
quantum satis |
|
only preserves of red fruit |
|
|
E 141 |
Copper complexes of chlorophylls and chlorophyllins |
quantum satis |
|
only preserves of red fruit |
|
|
E 150a-d |
Caramels |
quantum satis |
|
only preserves of red fruit |
|
|
E 160a |
Carotenes |
quantum satis |
|
only preserves of red fruit |
|
|
E 160c |
Paprika extract, capsanthin, capsorubin |
quantum satis |
|
only preserves of red fruit |
|
|
E 162 |
Beetroot Red, betanin |
quantum satis |
|
only vegetables (excluding olives) |
|
|
E 163 |
Anthocyanins |
quantum satis |
|
only preserves of red fruit |
|
|
E 102 |
Tartrazine |
100 |
|
only processed mushy and garden peas (canned) |
|
|
E 133 |
Brilliant Blue FCF |
20 |
|
only processed mushy and garden peas (canned) |
|
|
E 142 |
Green S |
10 |
|
only processed mushy and garden peas (canned) |
|
|
E 127 |
Erythrosine |
200 |
|
only cocktail cherries and candied cherries |
|
|
E 127 |
Erythrosine |
150 |
|
only bigareaux cherries in syrup and in cocktails |
|
|
E 220-228 |
Sulphur dioxide — sulphites |
50 |
(3) |
only white vegetables, including pulses and processed mushrooms |
|
|
E 220-228 |
Sulphur dioxide — sulphites |
250 |
(3) |
only bottled, sliced lemon |
|
|
E 220-228 |
Sulphur dioxide — sulphites |
100 |
(3) |
only bottled whiteheart cherries; vacuum-packed sweetcorn |
|
|
E 260 |
Acetic acid |
quantum satis |
|
|
|
|
E 261 |
Potassium acetates |
quantum satis |
|
Period of application: From 6 February 2013 |
|
|
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 mushroom Albatrellus ovinus used as a food ingredient in Swedish liver pâtés and 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 |
|
|
E 969 |
Advantame |
10 |
|
only fruit energy-reduced or with no added sugar |
|
|
(3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present |
|||||
|
(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent |
|||||
|
(34): Maximum individually or for the combination of E 120, E 122, E 129, E 131 and E 133 |
|||||
|
(49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) |
|||||
|
(50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 |
|||||
|
(51): Maximum usable levels are expressed in free acid |
|||||
|
(52): Maximum usable levels are expressed in free imide |
|||||
|
(55): Expressed as Sn |
|||||
|
(56): Expressed as Fe |
|||||
|
04.2.4 |
Fruit and vegetable preparations, excluding products covered by 5.4 |
||||
|
04.2.4.1 |
Fruit and vegetable preparations excluding compote |
||||
|
Group I |
Additives |
|
|
|
|
|
Group II |
Colours at quantum satis |
quantum satis |
|
only mostarda di frutta |
|
|
Group III |
Colours with combined maximum limit |
200 |
|
only mostarda di frutta |
|
|
Group IV |
Polyols |
quantum satis |
|
only energy-reduced or with no added sugar, with the exception of those intended for the manufacture of fruit-juice based drinks |
|
|
E 100 |
Curcumin |
50 |
|
Only seaweed based fish roe analogues |
|
|
E 101 |
Riboflavins |
quantum satis |
|
only preserves of red fruit |
|
|
E 101 |
Riboflavins |
quantum satis |
|
Only seaweed based fish roe analogues |
|
|
E 104 |
Quinoline Yellow |
30 |
(61) |
Only mostarda di frutta |
|
|
E 110 |
Sunset Yellow FCF/Orange Yellow S |
35 |
(61) |
Only mostarda di frutta |
|
|
►M81 E 120 |
Carminic acid, Carmine ◄ |
100 |
|
Only seaweed based fish roe analogues |
|
|
►M81 E 120 |
Carminic acid, Carmine ◄ |
200 |
(34) |
only preserves of red fruit |
|
|
E 122 |
Azorubine, Carmoisine |
200 |
(34) |
only preserves of red fruit |
|
|
▼M6 ————— |
|||||
|
E 124 |
Ponceau 4R, Cochineal Red A |
20 |
(61) |
Only mostarda di frutta |
|
|
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 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 |
|
|
E 150a-d |
Caramels |
quantum satis |
|
only preserves of red fruit |
|
|
E 153 |
Vegetable carbon |
quantum satis |
|
Only seaweed based fish roe analogues |
|
|
E 160a |
Carotenes |
quantum satis |
|
only preserves of red fruit |
|
|
E 160a |
Carotenes |
quantum satis |
|
Only seaweed based fish roe analogues |
|
|
E 160c |
Paprika extract, capsanthin, capsorubin |
quantum satis |
|
only preserves of red fruit |
|
|
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 |
|
|
E 162 |
Beetroot Red, betanin |
quantum satis |
|
only vegetables (excluding olives) |
|
|
E 162 |
Beetroot Red, betanin |
quantum satis |
|
Only seaweed based fish roe analogues |
|
|
E 163 |
Anthocyanins |
quantum satis |
|
only preserves of red fruit |
|
|
E 163 |
Anthocyanins |
quantum satis |
|
Only seaweed based fish roe analogues |
|
|
▼M98 ————— |
|||||
|
E 172 |
Iron oxides and hydroxides |
quantum satis |
|
Only seaweed based fish roe analogues |
|
|
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 |
|
|
E 210-213 |
Benzoic acid — benzoates |
500 |
(1) (2) |
only seaweed preparations, olives and olive-based preparations |
|
|
E 210-213 |
Benzoic acid — benzoates |
2 000 |
(1) (2) |
only cooked red beet |
|
|
E 200-213 |
Sorbic acid – potassium sorbate; Benzoic acid – benzoates |
1 000 |
(1) (2) |
only olive-based preparations |
|
|
E 220-228 |
Sulphur dioxide — sulphites |
50 |
(3) |
only processed white vegetables and mushrooms |
|
|
E 220-228 |
Sulphur dioxide — sulphites |
100 |
(3) |
only rehydrated dried fruit and lychees, mostarda di frutta |
|
|
E 220-228 |
Sulphur dioxide — sulphites |
300 |
(3) |
only onion, garlic and shallot pulp |
|
|
E 220-228 |
Sulphur dioxide — sulphites |
800 |
(3) |
only horseradish pulp |
|
|
E 220-228 |
Sulphur dioxide — sulphites |
800 |
(3) |
only jellying fruit extract, liquid pectin for sale to the final consumer |
|
|
E 338-452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates |
800 |
(1) (4) |
only fruit preparations |
|
|
E 338 - 452 |
Phosphoric acid – phosphates – di-, tri- and polyphosphates |
1 000 |
(1) (4) |
Only seaweed based fish roe analogues |
|
|
E 338-452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates |
4 000 |
(1) (4) |
only glazings for vegetable products |
|
|
E 392 |
Extracts of rosemary |
200 |
(46) |
Only seaweed based fish roe analogues |
|
|
E 405 |
Propane-1, 2-diol alginate |
5 000 |
|
|
|
|
E 432-436 |
Polysorbates |
500 |
(1) |
only coconut milk Period of application: From 23 July 2012 |
|
|
E 481-482 |
Stearoyl-2-lactylates |
2 000 |
(1) |
only mostarda di frutta |
|
|
E 950 |
Acesulfame K |
350 |
|
only energy-reduced |
|
|
E 951 |
Aspartame |
1 000 |
|
only energy-reduced |
|
|
E 952 |
Cyclamic acid and its Na and Ca salts |
250 |
(51) |
only energy-reduced |
|
|
E 954 |
Saccharin and its Na, K and Ca salts |
50 |
(52) |
Only seaweed based fish roe analogues |
|
|
E 954 |
Saccharin and its Na, K and Ca salts |
200 |
(52) |
only energy-reduced |
|
|
E 955 |
Sucralose |
400 |
|
only energy-reduced |
|
|
E 959 |
Neohesperidine DC |
50 |
|
only energy-reduced |
|
|
E 960a – 960d |
Gliocóisídí steibhióil |
200 |
(1) (60) |
fuinneamhlaghdaithe amháin |
|
|
E 961 |
Neotame |
32 |
|
only energy-reduced |
|
|
E 962 |
Salt of aspartame-acesulfame |
350 |
(11)a (49) (50) |
only energy-reduced |
|
|
E 969 |
Advantame |
10 |
|
only energy-reduced |
|
|
(1): The additives may be added individually or in combination |
|||||
|
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid |
|||||
|
(3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present |
|||||
|
(4): The maximum level is expressed as P2O5 |
|||||
|
(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent |
|||||
|
(34): Maximum individually or for the combination of E 120, E 122, E 129, E 131 and E 133 |
|||||
|
(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 |
|||||
|
(51): Maximum usable levels are expressed in free acid |
|||||
|
(52): Maximum usable levels are expressed in free imide |
|||||
|
(60): Expressed as steviol equivalents |
|||||
|
(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 |
|||||
|
04.2.4.2 |
Compote, excluding products covered by category 16 |
||||
|
E 300 |
Ascorbic acid |
quantum satis |
|
|
|
|
E 301 |
Sodium ascorbate |
quantum satis |
|
|
|
|
E 302 |
Calcium ascorbate |
quantum satis |
|
|
|
|
E 330 |
Citric acid |
quantum satis |
|
|
|
|
E 331 |
Sodium citrates |
quantum satis |
|
|
|
|
E 332 |
Potassium citrates |
quantum satis |
|
|
|
|
E 333 |
Calcium citrates |
quantum satis |
|
|
|
|
E 440 |
Pectins |
quantum satis |
|
only fruit compote other than apple |
|
|
E 509 |
Calcium chloride |
quantum satis |
|
only fruit compote other than apple |
|
|
04.2.5 |
Jam, jellies and marmalades and similar products |
||||
|
04.2.5.1 |
Extra jam and extra jelly as defined by Directive 2001/113/EC |
||||
|
Group IV |
Polyols |
quantum satis |
|
only energy-reduced jams, jellies, marmalades or with no added sugar |
|
|
E 200-213 |
Sorbic acid – potassium sorbate; Benzoic acid – benzoates |
1 000 |
(1) (2) |
only low-sugar and similar low calorie or sugar-free products, mermeladas |
|
|
E 210-213 |
Benzoic acid — benzoates |
500 |
(1) (2) |
only low-sugar and similar low calorie or sugar-free products, mermeladas |
|
|
E 220-228 |
Sulphur dioxide — sulphites |
100 |
(3) |
only jams, jellies and mermelades made with sulphited fruit |
|
|
E 270 |
Lactic acid |
quantum satis |
|
|
|
|
E 296 |
Malic acid |
quantum satis |
|
|
|
|
E 300 |
Ascorbic acid |
quantum satis |
|
|
|
|
E 327 |
Calcium lactate |
quantum satis |
|
|
|
|
E 330 |
Citric acid |
quantum satis |
|
|
|
|
E 331 |
Sodium citrates |
quantum satis |
|
|
|
|
E 333 |
Calcium citrates |
quantum satis |
|
|
|
|
E 334 |
Tartaric acid (L(+)-) |
quantum satis |
|
|
|
|
E 335 |
Sodium tartrates |
quantum satis |
|
|
|
|
E 350 |
Sodium malates |
quantum satis |
|
|
|
|
E 440 |
Pectins |
quantum satis |
|
|
|
|
E 471 |
Mono- and diglycerides of fatty acids |
quantum satis |
|
|
|
|
E 950 |
Acesulfame K |
1 000 |
|
only energy-reduced jams jellies and marmalades |
|
|
E 951 |
Aspartame |
1 000 |
|
only energy-reduced jams jellies and marmalades |
|
|
E 952 |
Cyclamic acid and its Na and Ca salts |
1 000 |
|
only energy-reduced jams jellies and marmalades |
|
|
E 954 |
Saccharin and its Na, K and Ca salts |
200 |
(51) |
only energy-reduced jams jellies and marmalades |
|
|
E 955 |
Sucralose |
400 |
(52) |
only energy-reduced jams jellies and marmalades |
|
|
E 959 |
Neohesperidine DC |
50 |
|
only energy-reduced jams jellies and marmalades |
|
|
E 960a – 960d |
Gliocóisídí steibhióil |
200 |
(1) (60) |
subha, glóthacha agus marmaláidí fuinneamhlaghdaithe amháin |
|
|
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 |
|
|
E 964 |
Polyglycitol syrup |
500 000 |
|
only energy-reduced or with no added sugar Period of application: From 29 November 2012 |
|
|
E 969 |
Advantame |
10 |
|
only energy-reduced jams jellies and marmalades |
|
|
(1): The additives may be added individually or in combination |
|||||
|
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid |
|||||
|
(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent |
|||||
|
(49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) |
|||||
|
(50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 |
|||||
|
(51): Maximum usable levels are expressed in free acid |
|||||
|
(52): Maximum usable levels are expressed in free imide |
|||||
|
(60): Expressed as steviol equivalents |
|||||
|
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 ————— |
|||||
|
►M81 E 120 |
Carminic acid, Carmine ◄ |
100 |
(31) |
except chestnut puree Period of application: until 31 July 2014 |
|
|
►M81 E 120 |
Carminic acid, Carmine ◄ |
100 |
(31) (66) |
except chestnut puree Period of application: from 1 August 2014 |
|
|
▼M6 ————— |
|||||
|
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 160b(i) |
Annatto bixin |
20 |
(94) |
except chestnut purée |
|
|
E 160b(ii) |
Annatto norbixin |
20 |
(94) |
except chestnut purée |
|
|
E 160c |
Paprika extract, capsanthin, capsorubin |
quantum satis |
|
except chestnut purée |
|
|
E 160d |
Lycopene |
10 |
(31) |
except chestnut purée |
|
|
E 161b |
Lutein |
100 |
(31) |
except chestnut purée |
|
|
E 162 |
Beetroot Red, betanin |
quantum satis |
|
except chestnut purée |
|
|
E 163 |
Anthocyanins |
quantum satis |
|
except chestnut purée |
|
|
E 200-213 |
Sorbic acid – potassium sorbate; Benzoic acid – benzoates |
1 000 |
(1) (2) |
only low-sugar and similar low calorie or sugar-free products, spreads, mermeladas |
|
|
E 210-213 |
Benzoic acid — benzoates |
500 |
(1) (2) |
only low-sugar and similar low calorie or sugar-free products, mermeladas |
|
|
E 220-228 |
Sulphur dioxide — sulphites |
50 |
(3) |
|
|
|
E 220-228 |
Sulphur dioxide — sulphites |
100 |
(3) |
only jams, jellies and marmalades made with sulphited fruit |
|
|
E 270 |
Lactic acid |
quantum satis |
|
|
|
|
E 296 |
Malic acid |
quantum satis |
|
|
|
|
E 300 |
Ascorbic acid |
quantum satis |
|
|
|
|
E 327 |
Calcium lactate |
quantum satis |
|
|
|
|
E 330 |
Citric acid |
quantum satis |
|
|
|
|
E 331 |
Sodium citrates |
quantum satis |
|
|
|
|
E 333 |
Calcium citrates |
quantum satis |
|
|
|
|
E 334 |
Tartaric acid (L(+)-) |
quantum satis |
|
|
|
|
E 335 |
Sodium tartrates |
quantum satis |
|
|
|
|
E 350 |
Sodium malates |
quantum satis |
|
|
|
|
E 400-404 |
Alginic acid — alginates |
10 000 |
(32) |
|
|
|
E 406 |
Agar |
10 000 |
(32) |
|
|
|
E 407 |
Carrageenan |
10 000 |
(32) |
|
|
|
E 410 |
Locust bean gum |
10 000 |
(32) |
|
|
|
E 412 |
Guar gum |
10 000 |
(32) |
|
|
|
E 415 |
Xanthan gum |
10 000 |
(32) |
|
|
|
E 418 |
Gellan gum |
10 000 |
(32) |
|
|
|
E 440 |
Pectins |
quantum satis |
|
|
|
|
E 471 |
Mono- and diglycerides of fatty acids |
quantum satis |
|
|
|
|
E 493 |
Sorbitan monolaurate |
25 |
|
only jelly marmalade |
|
|
E 509 |
Calcium chloride |
quantum satis |
|
|
|
|
E 524 |
Sodium hydroxide |
quantum satis |
|
|
|
|
E 900 |
Dimethyl polysiloxane |
10 |
|
|
|
|
E 950 |
Acesulfame K |
1 000 |
|
only energy-reduced jams, jellies and marmalades |
|
|
E 951 |
Aspartame |
1 000 |
|
only energy-reduced jams, jellies and marmalades |
|
|
E 952 |
Cyclamic acid and its Na and Ca salts |
1 000 |
(51) |
only energy-reduced jams, jellies and marmalades |
|
|
E 954 |
Saccharin and its Na, K and Ca salts |
200 |
(52) |
only energy-reduced jams, jellies and marmalades |
|
|
E 955 |
Sucralose |
400 |
|
only energy-reduced jams, jellies and marmalades |
|
|
E 959 |
Neohesperidine DC |
50 |
|
only energy-reduced jams, jellies and marmalades |
|
|
E 959 |
Neohesperidine DC |
5 |
|
only fruit jellies as flavour enhancer |
|
|
E 960a – 960d |
Gliocóisídí steibhióil |
200 |
(1) (60) |
subha, glóthacha agus marmaláidí fuinneamhlaghdaithe amháin |
|
|
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 |
|
|
E 964 |
Polyglycitol syrup |
500 000 |
|
only energy-reduced or with no added sugar Period of application: From 29 November 2012 |
|
|
E 969 |
Advantame |
10 |
|
only energy-reduced jams, jellies and marmalades |
|
|
(1): The additives may be added individually or in combination |
|||||
|
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid |
|||||
|
(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent |
|||||
|
(49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) |
|||||
|
(50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 |
|||||
|
(51): Maximum usable levels are expressed in free acid |
|||||
|
(52): Maximum usable levels are expressed in free imide |
|||||
|
(31): Maximum individually or in combination with E 120, E 142, E 160d and E 161b |
|||||
|
(32): Maximum individually or in combination with E 400-404, E 406, E 407, E 410, E 412, E 415 and E 418 |
|||||
|
(60): Expressed as steviol equivalents |
|||||
|
(66): Maximum limit for aluminium coming from aluminium lakes of ►M81 E 120 carminic acid, carmine ◄ 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 |
|||||
|
(94): When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded. |
|||||
|
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 ————— |
|||||
|
►M81 E 120 |
Carminic acid, Carmine ◄ |
100 |
(31) |
except crème de pruneaux |
|
|
▼M6 ————— |
|||||
|
E 142 |
Green S |
100 |
(31) |
except crème de pruneaux |
|
|
E 160b(i) |
Annatto bixin |
20 |
(94) |
except crème de pruneaux |
|
|
E 160b(ii) |
Annatto norbixin |
20 |
(94) |
except crème de pruneaux |
|
|
E 160d |
Lycopene |
10 |
(31) |
except crème de pruneaux |
|
|
E 161b |
Lutein |
100 |
(31) |
except crème de pruneaux |
|
|
E 200-213 |
Sorbic acid – 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 |
|
|
E 210-213 |
Benzoic acid — benzoates |
500 |
(1) (2) |
other fruit-based spreads, mermeladas |
|
|
E 210-213 |
Benzoic acid — benzoates |
1 000 |
(1) (2) |
only dulce de membrillo |
|
|
E 220-228 |
Sulphur dioxide — sulphites |
50 |
(3) |
|
|
|
E 270 |
Lactic acid |
quantum satis |
|
|
|
|
E 296 |
Malic acid |
quantum satis |
|
|
|
|
E 300 |
Ascorbic acid |
quantum satis |
|
|
|
|
E 327 |
Calcium lactate |
quantum satis |
|
|
|
|
E 330 |
Citric acid |
quantum satis |
|
|
|
|
E 331 |
Sodium citrates |
quantum satis |
|
|
|
|
E 333 |
Calcium citrates |
quantum satis |
|
|
|
|
E 334 |
Tartaric acid (L(+)-) |
quantum satis |
|
|
|
|
E 335 |
Sodium tartrates |
quantum satis |
|
|
|
|
E 350 |
Sodium malates |
quantum satis |
|
|
|
|
E 400-404 |
Alginic acid — alginates |
10 000 |
(32) |
|
|
|
E 406 |
Agar |
10 000 |
(32) |
|
|
|
E 407 |
Carrageenan |
10 000 |
(32) |
|
|
|
E 410 |
Locust bean gum |
10 000 |
(32) |
|
|
|
E 412 |
Guar gum |
10 000 |
(32) |
|
|
|
E 415 |
Xanthan gum |
10 000 |
(32) |
|
|
|
E 418 |
Gellan gum |
10 000 |
(32) |
|
|
|
E 440 |
Pectins |
quantum satis |
|
|
|
|
E 471 |
Mono- and diglycerides of fatty acids |
quantum satis |
|
|
|
|
E 509 |
Calcium chloride |
quantum satis |
|
|
|
|
E 524 |
Sodium hydroxide |
quantum satis |
|
|
|
|
E 900 |
Dimethyl polysiloxane |
10 |
|
|
|
|
E 950 |
Acesulfame K |
1 000 |
|
only energy-reduced fruit or vegetable spreads and dried-fruit-based sandwich spreads, energy-reduced or with no added sugar |
|
|
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 |
|
|
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 960a – 960d |
Gliocóisídí steibhióil |
200 |
(1) (60) |
leatháin fhuinneamhlaghdaithe torthaí agus glasraí agus leatháin le cur ar cheapairí atá bunaithe ar thorthaí triomaithe, fuinneamhlaghdaithe nó gan aon siúcra breise curtha leo, agus iad sin amháin |
|
|
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 |
|
|
E 964 |
Polyglycitol syrup |
500 000 |
|
only energy-reduced or with no added sugar Period of application: From 29 November 2012 |
|
|
E 969 |
Advantame |
10 |
|
only dried-fruit-based sandwich spreads, energy-reduced or with no added sugar |
|
|
(1): The additives may be added individually or in combination |
|||||
|
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid |
|||||
|
(3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present |
|||||
|
(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent |
|||||
|
(49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) |
|||||
|
(50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 |
|||||
|
(51): Maximum usable levels are expressed in free acid |
|||||
|
(52): Maximum usable levels are expressed in free imide |
|||||
|
(31): Maximum individually or in combination with E 120, E 142, E 160d and E 161b |
|||||
|
(32): Maximum individually or in combination with E 400-404, E 406, E 407, E 410, E 412, E 415 and E 418 |
|||||
|
(60): Expressed as steviol equivalents |
|||||
|
(94): When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded. |
|||||
|
04.2.5.4 |
Nut butters and nut spreads |
||||
|
Group I |
Additives |
|
|
|
|
|
E 310-320 |
Propyl gallate, TBHQ and BHA |
200 |
(1) (41) |
only processed nuts |
|
|
E 338-452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates |
5 000 |
(1), (4) |
only spreadable fats excluding butter |
|
|
E 392 |
Extracts of rosemary |
200 |
(41) (46) |
|
|
|
(1): The additives may be added individually or in combination |
|||||
|
(4): The maximum level is expressed as P2O5 |
|||||
|
(41): Expressed on fat basis |
|||||
|
(46): As the sum of carnosol and carnosic acid |
|||||
|
04.2.6 |
Processed potato products |
||||
|
Group I |
Additives |
|
|
|
|
|
E 100 |
Curcumin |
quantum satis |
|
only dried potato granules and flakes |
|
|
E 101 |
Riboflavins |
quantum satis |
|
only dried potato granules and flakes |
|
|
E 160a |
Carotenes |
quantum satis |
|
only dried potato granules and flakes |
|
|
E 160b(i) |
Annatto bixin |
10 |
(94) |
only dried potato granules and flakes |
|
|
E 160b(ii) |
Annatto norbixin |
10 |
(94) |
only dried potato granules and flakes |
|
|
E 200-202 |
Sorbic acid – potassium sorbate |
2 000 |
(1) (2) |
only potato dough and pre-fried potato slices |
|
|
E 220-228 |
Sulphur dioxide — sulphites |
400 |
(3) |
only dehydrated potatoes products |
|
|
E 220-228 |
Sulphur dioxide — sulphites |
100 |
(3) |
|
|
|
E 310-320 |
Propyl gallate, 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 |
|
|
▼M89 ————— |
|||||
|
(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 |
|||||
|
(94): When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded. |
|||||
|
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 322a |
Leicitin choirce |
20 000 |
|
|
|
|
E 330 |
Citric acid |
5 000 |
|
|
|
|
E 330 |
Citric acid |
10 000 |
|
only milk chocolate |
|
|
E 334 |
Tartaric acid (L(+)-) |
5 000 |
|
|
|
|
E 414 |
Gum arabic (acacia gum) |
quantum satis |
|
as glazing agent only |
|
|
E 422 |
Glycerol |
quantum satis |
|
|
|
|
E 440 |
Pectins |
quantum satis |
|
as glazing agent only |
|
|
E 442 |
Ammonium phosphatides |
10 000 |
|
|
|
|
E 471 |
Mono- and diglycerides of fatty acids |
quantum satis |
|
|
|
|
E 472c |
Citric acid esters of mono- and diglycerides of fatty acids |
quantum satis |
|
|
|
|
E 476 |
Polyglycerol polyricinoleate |
5 000 |
|
|
|
|
E 492 |
Sorbitan tristearate |
10 000 |
|
|
|
|
E 500-504 |
Carbonates |
70 000 |
(*) |
|
|
|
E 524-528 |
Hydroxides |
70 000 |
(*) |
|
|
|
E 530 |
Magnesium oxide |
70 000 |
(*) |
|
|
|
E 901 |
Beeswax, white and yellow |
quantum satis |
|
as glazing agent only |
|
|
E 902 |
Candelilla wax |
quantum satis |
|
as glazing agent only |
|
|
E 903 |
Carnauba wax |
500 |
|
as glazing agent only |
|
|
E 904 |
Shellac |
quantum satis |
|
as glazing agent only |
|
|
E 950 |
Acesulfame K |
500 |
|
only energy-reduced or with no added sugar |
|
|
E 951 |
Aspartame |
2 000 |
|
only energy-reduced or with no added sugar |
|
|
E 954 |
Saccharin and its Na, K and Ca salts |
500 |
(52) |
only energy-reduced or with no added sugar |
|
|
E 955 |
Sucralose |
800 |
|
only energy-reduced or with no added sugar |
|
|
E 957 |
Thaumatin |
50 |
|
only energy-reduced or with no added sugar |
|
|
E 959 |
Neohesperidine DC |
100 |
|
only energy-reduced or with no added sugar |
|
|
E 960a – 960d |
Gliocóisídí steibhióil |
270 |
(1) (60) |
fuinneamhlaghdaithe nó gan aon siúcra breise curtha leo, agus iad sin amháin |
|
|
E 961 |
Neotame |
65 |
|
only energy-reduced or with no added sugar |
|
|
E 962 |
Salt of aspartame-acesulfame |
500 |
(11)a (49) (50) |
only energy-reduced or with no added sugar |
|
|
E 964 |
Polyglycitol syrup |
200 000 |
|
only energy-reduced or with no added sugar Period of application: From 29 November 2012 |
|
|
E 969 |
Advantame |
20 |
|
only energy-reduced or with no added sugars |
|
|
(*) 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 |
|||||
|
(60): Expressed as steviol equivalents |
|||||
|
05.2 |
Other confectionery including breath freshening microsweets |
||||
|
Group I |
Additives |
|
|
The substances listed under numbers E 400, E 401, E 402, E 403, E 404, E 406, E 407, 407a, E 410, E 412, E 413, E 414, E 415, E 417, E 418, E 425 and E 440 may not be used in jelly mini-cups, defined, for the purpose of this Regulation, as jelly confectionery of a firm consistence, contained in semi rigid mini-cups or mini-capsules, intended to be ingested in a single bite by exerting pressure on the mini-cups or mini-capsule to project the confectionery into the mouth; E 410, E 412, E 415 E 417 may not be used to produce dehydrated foods intended to rehydrate on ingestion. E425 may not be used in jelly confectionery |
|
|
Group II |
Colours at quantum satis |
quantum satis |
|
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 |
|
|
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 |
|
|
Grúpa IV |
Polóil |
quantum satis |
|
ní bheidh ach candaí crua agus líreacáin, candaí coganta, gumaí torthaí agus táirgí siúcra cúir/leamhacháin, liocras, eithneagán, prásóg, micrimhilseáin le haghaidh chumhrú na hanála agus paistilí scornaí um chumhrú anála a bhfuil blas láidir orthu agus iad fuinneamhlaghdaithe nó nach bhfuil aon siúcra breise curtha leo |
|
|
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. |
|
|
E 160b(i) |
Annatto bixin |
30 |
(94) |
|
|
|
E 160b(ii) |
Annatto norbixin |
25 |
(94) |
|
|
|
E 160d |
Lycopene |
30 |
|
|
|
|
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 |
|
|
E 174 |
Silver |
quantum satis |
|
only external coating of confectionery |
|
|
E 175 |
Gold |
quantum satis |
|
only external coating of confectionery |
|
|
E 200-219 |
Sorbic acid – 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 |
|
|
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 |
|
|
▼M89 ————— |
|||||
|
E 432-436 |
Polysorbates |
1 000 |
(1) |
only sugar confectionery |
|
|
E 442 |
Ammonium phosphatides |
10 000 |
|
only cocoa-based confectionery |
|
|
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 |
|
|
E 459 |
Beta-cyclodextrin |
quantum satis |
|
only foods in tablet and coated tablet form |
|
|
E 473-474 |
Sucrose esters of fatty acids — sucroglycerides |
5 000 |
|
only sugar confectionery |
|
|
E 475 |
Polyglycerol esters of fatty acids |
2 000 |
|
only sugar confectionery |
|
|
E 476 |
Polyglycerol polyricinoleate |
5 000 |
|
only cocoa-based confectionery |
|
|
E 477 |
Propane-1,2-diol esters of fatty acids |
5 000 |
|
only sugar confectionery |
|
|
E 481-482 |
Stearoyl-2-lactylates |
5 000 |
(1) |
only sugar confectionery |
|
|
E 491-495 |
Sorbitan esters |
5 000 |
(1) |
only sugar confectionery |
|
|
E 492 |
Sorbitan tristearate |
10 000 |
|
only cocoa-based confectionery |
|
|
E 520-523 |
Aluminium sulphates |
200 |
(1), (38) |
only candied, 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 |
|
|
E 900 |
Dimethyl polysiloxane |
10 |
|
|
|
|
E 901 |
Beeswax, white and yellow |
quantum satis |
|
as glazing agent only |
|
|
E 902 |
Candelilla wax |
quantum satis |
|
as glazing agent only |
|
|
E 903 |
Carnauba wax |
500 |
|
as glazing agent only |
|
|
E 904 |
Shellac |
quantum satis |
|
as glazing agent only |
|
|
E 905 |
Microcrystalline wax |
quantum satis |
|
surface treatment only |
|
|
E 907 |
Hydrogenated poly-1-decene |
2 000 |
|
only as glazing agent for sugar confectionery |
|
|
E 950 |
Acesulfame K |
500 |
|
only cocoa or dried fruit-based, energy-reduced or with no added sugar |
|
|
E 951 |
Aspartame |
2 000 |
|
only cocoa or dried fruit-based, energy-reduced or with no added sugar |
|
|
E 954 |
Saccharin and its Na, K and Ca salts |
500 |
|
only cocoa or dried fruit-based, energy-reduced or with no added sugar |
|
|
E 955 |
Sucralose |
800 |
|
only cocoa or dried fruit-based, energy-reduced or with no added sugar |
|
|
E 957 |
Thaumatin |
50 |
|
only cocoa or dried fruit-based, energy-reduced or with no added sugar |
|
|
E 959 |
Neohesperidine DC |
100 |
|
only cocoa or dried fruit-based, energy-reduced or with no added sugar |
|
|
E 960a – 960d |
Gliocóisídí steibhióil |
270 |
(1) (60) |
bunaithe ar chócó nó ar thorthaí triomaithe, fuinneamhlaghdaithe nó gan aon siúcra breise curtha leo, agus iad sin amháin |
|
|
E 961 |
Neotame |
65 |
|
only cocoa or dried fruit-based, energy-reduced or with no added sugar |
|
|
E 962 |
Salt of aspartame-acesulfame |
500 |
(11)a |
only cocoa or dried fruit-based, energy-reduced or with no added sugar |
|
|
E 969 |
Advantame |
20 |
|
only cocoa or dried fruit based, energy reduced or with no added sugar |
|
|
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 |
|
|
E 950 |
Acesulfame K |
500 |
|
only energy-reduced tablet form confectionery |
|
|
E 955 |
Sucralose |
200 |
|
only energy-reduced tablet form confectionery |
|
|
E 961 |
Neotame |
15 |
|
only energy-reduced tablet form confectionery |
|
|
E 950 |
Acesulfame K |
1 000 |
|
only cocoa, milk, dried fruit or fat-based sandwich spreads, energy-reduced or with no added sugar |
|
|
E 951 |
Aspartame |
1 000 |
|
only cocoa, milk, dried fruit or fat-based sandwich spreads, energy-reduced or with no added sugar |
|
|
E 952 |
Cyclamic acid and its Na and Ca salts |
500 |
(51) |
only cocoa, milk, dried fruit or fat-based sandwich spreads, energy-reduced or with no added sugar |
|
|
E 954 |
Saccharin and its Na, K and Ca salts |
200 |
(52) |
only cocoa, milk, dried fruit or fat-based sandwich spreads, energy-reduced or with no added sugar |
|
|
E 955 |
Sucralose |
400 |
|
only cocoa, milk, dried fruit or fat-based sandwich spreads, energy-reduced or with no added sugar |
|
|
E 959 |
Neohesperidine DC |
50 |
|
only cocoa, milk, dried fruit or fat-based sandwich spreads, energy-reduced or with no added sugar |
|
|
E 960a – 960d |
Gliocóisídí steibhióil |
330 |
(1) (60) |
leatháin le cur ar cheapairí atá bunaithe ar chócó, ar bhainne, ar thorthaí triomaithe nó ar shaill, fuinneamhlaghdaithe nó gan aon siúcra breise curtha leo, agus iad sin amháin |
|
|
E 961 |
Neotame |
32 |
|
only cocoa, milk, dried fruit or fat-based sandwich spreads, energy-reduced or with no added sugar |
|
|
E 962 |
Salt of aspartame-acesulfame |
1 000 |
(11)b (49) (50) |
only cocoa, milk, dried fruit or fat-based sandwich spreads, energy-reduced or with no added sugar |
|
|
E 969 |
Advantame |
10 |
|
only cocoa, milk, dried fruit or fat based sandwich spreads, energy-reduced or with no added sugar |
|
|
E 950 |
Acesulfame K |
1 000 |
|
only starch-based confectionery energy-reduced or with no added sugar |
|
|
E 951 |
Aspartame |
2 000 |
|
only starch-based confectionery energy-reduced or with no added sugar |
|
|
E 954 |
Saccharin and its Na, K and Ca salts |
300 |
(52) |
only starch-based confectionery energy-reduced or with no added sugar |
|
|
E 955 |
Sucralose |
1 000 |
|
only starch-based confectionery energy-reduced or with no added sugar |
|
|
E 959 |
Neohesperidine DC |
150 |
|
only starch-based confectionery energy-reduced or with no added sugar |
|
|
E 961 |
Neotame |
65 |
|
only starch-based confectionery energy-reduced or with no added sugar |
|
|
E 969 |
Advantame |
20 |
|
only starch based confectionary energy reduced or with no added sugar |
|
|
E 961 |
Neotame |
3 |
|
only starch-based confectionery energy-reduced or with no added sugar, as flavour enhancer |
|
|
E 962 |
Salt of aspartame-acesulfame |
1 000 |
(11)a (49) (50) |
only starch-based confectionery energy-reduced or with no added sugar |
|
|
E 964 |
Polyglycitol syrup |
600 000 |
|
only starch based confectionery energy-reduced or with no added sugar Period of application: From 29 November 2012 |
|
|
E 950 |
Acesulfame K |
500 |
|
only confectionery with no added sugar |
|
|
E 951 |
Aspartame |
1 000 |
|
only confectionery with no added sugar |
|
|
E 954 |
Saccharin and its Na, K and Ca salts |
500 |
(52) |
only confectionery with no added sugar |
|
|
E 955 |
Sucralose |
1 000 |
|
only confectionery with no added sugar |
|
|
E 957 |
Thaumatin |
50 |
|
only confectionery with no added sugar |
|
|
E 959 |
Neohesperidine DC |
100 |
|
only confectionery with no added sugar |
|
|
E 960a – 960d |
Gliocóisídí steibhióil |
350 |
(1) (60) |
milseogra nach bhfuil aon siúcra breise curtha leis, agus é sin amháin milseogra crua fuinneamhlaghdaithe amháin (candaí agus líreacáin) milseogra bog fuinneamhlaghdaithe amháin (candaí coganta, gumaí torthaí agus táirgí siúcra cúir/leamhacháin) liocras fuinneamhlaghdaithe amháin eithneagán fuinneamhlaghdaithe amháin prásóg fhuinneamhlaghdaithe amháin |
|
|
E 961 |
Neotame |
32 |
|
only confectionery with no added sugar |
|
|
E 962 |
Salt of aspartame-acesulfame |
500 |
(11)a (49) (50) |
only confectionery with no added sugar |
|
|
E 969 |
Advantame |
10 |
|
only confectionary with no added sugar |
|
|
E 950 |
Acesulfame K |
2 500 |
|
only breath-freshening micro-sweets, with no added sugar |
|
|
E 951 |
Aspartame |
6 000 |
|
only breath-freshening micro-sweets, with no added sugar |
|
|
E 954 |
Saccharin and its Na, K and Ca salts |
3 000 |
(52) |
only breath-freshening micro-sweets, with no added sugar |
|
|
E 955 |
Sucralose |
2 400 |
|
only breath-freshening micro-sweets, with no added sugar |
|
|
E 959 |
Neohesperidine DC |
400 |
|
only breath-freshening micro-sweets, with no added sugar |
|
|
E 960a – 960d |
Gliocóisídí steibhióil |
2 000 |
(1) (60) |
micrimilseáin le haghaidh chumhra na hanála, fuinneamhlaghdaithe nó gan aon siúcra breise curtha leo, agus iad sin amháin |
|
|
E 961 |
Neotame |
200 |
|
only breath-freshening micro-sweets, with no added sugar |
|
|
E 961 |
Neotame |
3 |
|
only breath-freshening micro-sweets and strongly flavoured throat pastilles with no added sugar, as flavour enhancer |
|
|
E 962 |
Salt of aspartame-acesulfame |
2 500 |
(11)a (49) (50) |
only breath-freshening micro-sweets, with no added sugar |
|
|
E 969 |
Advantame |
60 |
|
only breath-freshening micro-sweets, with no added sugar |
|
|
E 951 |
Aspartame |
2 000 |
|
only strongly flavoured freshening throat pastilles with no added sugar |
|
|
E 955 |
Sucralose |
1 000 |
|
only strongly flavoured freshening throat pastilles with no added sugar |
|
|
E 960a – 960d |
Gliocóisídí steibhióil |
670 |
(1) (60) |
pastailí scornaí cumhra a bhfuil blas láidir orthu, fuinneamhlaghdaithe nó gan aon siúcra breise curtha leo, agus iad sin amháin |
|
|
E 961 |
Neotame |
65 |
|
only strongly flavoured freshening throat pastilles with no added sugar |
|
|
E 969 |
Advantame |
20 |
|
only strongly flavoured freshening throat pastilles with no added sugar |
|
|
E 1204 |
Pullulan |
quantum satis |
|
only breath freshening microsweets in the form of films |
|
|
(1): The additives may be added individually or in combination |
|||||
|
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid |
|||||
|
(3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present |
|||||
|
(4): The maximum level is expressed as P2O5 |
|||||
|
(5): E 214-219: p-hydroxybenzoates (PHB), maximum 300 mg/kg |
|||||
|
(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent |
|||||
|
(49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) |
|||||
|
(50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 |
|||||
|
(51): Maximum usable levels are expressed in free acid |
|||||
|
(52): Maximum usable levels are expressed in free imide |
|||||
|
(25): The quantities of each of the colours E 122 and E 155 may not exceed 50 mg/kg or mg/l |
|||||
|
(38): Expressed as aluminium |
|||||
|
(60): Expressed as steviol equivalents |
|||||
|
(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 |
|||||
|
(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 |
|||||
|
(94): When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded. |
|||||
|
05.3 |
Chewing gum |
||||
|
Group I |
Additives |
|
|
|
|
|
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 |
|
|
Group IV |
Polyols |
quantum satis |
|
only with no added sugar |
|
|
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) |
|
|
|
E 160d |
Lycopene |
300 |
|
|
|
|
E 200-213 |
Sorbic acid – potassium sorbate; Benzoic acid – benzoates |
1 500 |
(1) (2) |
|
|
|
E 297 |
Fumaric acid |
2 000 |
|
|
|
|
E 310-321 |
Propyl gallate, TBHQ, BHA and BHT |
400 |
(1) |
|
|
|
E 338-452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates |
quantum satis |
(1) (4) |
|
|
|
E 392 |
Extracts of rosemary |
200 |
(46) |
|
|
|
E 405 |
Propane-1, 2-diol alginate |
5 000 |
|
|
|
|
E 416 |
Karaya gum |
5 000 |
|
|
|
|
E 432-436 |
Polysorbates |
5 000 |
(1) |
|
|
|
E 473-474 |
Sucrose esters of fatty acids — sucroglycerides |
10 000 |
(1) |
|
|
|
E 475 |
Polyglycerol esters of fatty acids |
5 000 |
|
|
|
|
E 477 |
Propane-1,2-diol esters of fatty acids |
5 000 |
|
|
|
|
E 481-482 |
Stearoyl-2-lactylates |
2 000 |
(1) |
|
|
|
E 491-495 |
Sorbitan esters |
5 000 |
(1) |
|
|
|
E 551 |
Silicon dioxide |
quantum satis |
|
surface treatment only |
|
|
E 552 |
Calcium silicate |
quantum satis |
|
surface treatment only |
|
|
E 553a |
Magnesium silicate |
quantum satis |
|
surface treatment only |
|
|
E 553b |
Talc |
quantum satis |
|
|
|
|
E 650 |
Zinc acetate |
1 000 |
|
|
|
|
E 900 |
Dimethyl polysiloxane |
100 |
|
|
|
|
E 901 |
Beeswax, white and yellow |
quantum satis |
|
as glazing agent only |
|
|
E 902 |
Candelilla wax |
quantum satis |
|
as glazing agent only |
|
|
E 903 |
Carnauba wax |
1 200 |
(47) |
as glazing agent only |
|
|
E 904 |
Shellac |
quantum satis |
|
as glazing agent only |
|
|
E 905 |
Microcrystalline wax |
quantum satis |
|
surface treatment only |
|
|
E 907 |
Hydrogenated poly-1-decene |
2 000 |
|
as glazing agent only |
|
|
E 927b |
Carbamide |
30 000 |
|
only with no added sugar |
|
|
E 950 |
Acesulfame K |
800 |
(12) |
only with added sugar or polyols, as flavour enhancer |
|
|
E 951 |
Aspartame |
2 500 |
(12) |
only with added sugar or polyols, as flavour enhancer |
|
|
E 955 |
Sucralose |
1 200 |
(12) |
only with added sugars or polyols, as flavour enhancer |
|
|
E 959 |
Neohesperidine DC |
150 |
(12) |
only with added sugar or polyols, as flavour enhancer |
|
|
E 957 |
Thaumatin |
10 |
(12) |
only with added sugar or polyols, as flavour enhancer |
|
|
E 961 |
Neotame |
3 |
(12) |
only with added sugar or polyols, as flavour enhancer |
|
|
E 969 |
Advantame |
200 |
|
only with added sugars or polyols, as flavour enhancer |
|
|
E 950 |
Acesulfame K |
2 000 |
|
only with no added sugar |
|
|
E 951 |
Aspartame |
5 500 |
|
only with no added sugar |
|
|
E 954 |
Saccharin and its Na, K and Ca salts |
1 200 |
(52) |
only with no added sugar |
|
|
E 955 |
Sucralose |
3 000 |
|
only with no added sugar |
|
|
E 957 |
Thaumatin |
50 |
|
only with no added sugar |
|
|
E 959 |
Neohesperidine DC |
400 |
|
only with no added sugar |
|
|
E 960a – 960d |
Gliocóisídí steibhióil |
3300 |
(1) (60) |
gan aon siúcra breise curtha leis amháin |
|
|
E 961 |
Neotame |
250 |
|
only with no added sugar |
|
|
E 962 |
Salt of aspartame-acesulfame |
2 000 |
(11)a (49) (50) |
only with no added sugar |
|
|
E 964 |
Polyglycitol syrup |
200 000 |
|
Only with no added sugar Period of application: From 29 November 2012 |
|
|
E 969 |
Advantame |
400 |
|
only with no added sugar |
|
|
E 1518 |
Glyceryl triacetate (triacetin) |
quantum satis |
|
|
|
|
(1): The additives may be added individually or in combination |
|||||
|
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid |
|||||
|
(4): The maximum level is expressed as P2O5 |
|||||
|
(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent |
|||||
|
(49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) |
|||||
|
(50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 |
|||||
|
(52): Maximum usable levels are expressed in free imide |
|||||
|
(12): If E 950, E 951, E 955, E 957, E 959 and E 961 are used in combination in chewing gum, the maximum level for each is reduced proportionally |
|||||
|
(25): The quantities of each of the colours E 122 and E 155 may not exceed 50 mg/kg or mg/l |
|||||
|
(46): As the sum of carnosol and carnosic acid |
|||||
|
(47): The maximum amount applies to all uses covered by this regulation, including the provisions set out in Annex III |
|||||
|
(60): Expressed as steviol equivalents |
|||||
|
(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 |
|||||
|
(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 |
|||||
|
05.4 |
Decorations, coatings and fillings, except fruit-based fillings covered by category 4.2.4 |
||||
|
Group I |
Additives |
|
|
|
|
|
Group II |
Colours at quantum satis |
quantum satis |
|
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 |
|
|
Group IV |
Polyols |
quantum satis |
|
only decorations, coatings and fillings with not added sugar |
|
|
Group IV |
Polyols |
quantum satis |
|
only sauces |
|
|
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 |
|
|
E 160b(i) |
Annatto bixin |
80 |
(94) |
only decorations and coatings |
|
|
E 160b(ii) |
Annatto norbixin |
20 |
(94) |
only decorations and coatings |
|
|
E 160d |
Lycopene |
30 |
|
except red coating of hard-sugar coated chocolate confectionery |
|
|
E 160d |
Lycopene |
200 |
|
only red coating of hard-sugar coated chocolate confectionery |
|
|
E 173 |
Aluminium |
quantum satis |
|
only external coating of sugar confectionery for the decoration of cakes and pastries |
|
|
E 174 |
Silver |
quantum satis |
|
only decoration of chocolates |
|
|
E 175 |
Gold |
quantum satis |
|
only decoration of chocolates |
|
|
E 200-202 |
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) |
|
|
|
E 220-228 |
Sulphur dioxide — sulphites |
50 |
(3) |
only glucose syrup-based confectionery (carry over from the glucose syrup only) |
|
|
E 220-228 |
Sulphur dioxide — sulphites |
40 |
(3) |
only toppings (syrups for pancakes, flavoured syrups for milkshakes and ice cream; similar products) |
|
|
E 220-228 |
Sulphur dioxide — sulphites |
100 |
(3) |
only fruit fillings for pastries |
|
|
E 297 |
Fumaric acid |
1 000 |
|
|
|
|
E 297 |
Fumaric acid |
2 500 |
|
only fillings and toppings for fine bakery ware |
|
|
E 338-452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates |
5 000 |
(1) (4) |
|
|
|
E 338-452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates |
3 000 |
(1) (4) |
only toppings (syrups for pancakes, flavoured syrups for milkshakes and ice cream; similar products) |
|
|
E 355-357 |
Adipic acid — adipates |
2 000 |
(1) |
only fillings and toppings for fine bakery ware |
|
|
E 392 |
Extracts of rosemary |
100 |
(41) (46) |
only sauces |
|
|
E 405 |
Propane-1, 2-diol alginate |
1 500 |
|
|
|
|
E 405 |
Propane-1, 2-diol alginate |
5 000 |
|
only fillings, toppings and coatings for fine bakery wares and desserts |
|
|
E 416 |
Karaya gum |
5 000 |
|
only fillings, toppings and coatings for fine bakery wares and desserts |
|
|
E 423 |
Octenyl succinic acid modified gum arabic |
10 000 |
Only icings |
|
|
|
▼M89 ————— |
|||||
|
E 427 |
Cassia gum |
2 500 |
|
only fillings toppings and coatings for fine bakery wares and dessert |
|
|
E 432-436 |
Polysorbates |
1 000 |
(1) |
|
|
|
E 442 |
Ammonium phosphatides |
10 000 |
|
only cocoa-based confectionery |
|
|
E 473-474 |
Sucrose esters of fatty acids — sucroglycerides |
5 000 |
|
|
|
|
E 475 |
Polyglycerol esters of fatty acids |
2 000 |
|
|
|
|
E 476 |
Polyglycerol polyricinoleate |
5 000 |
|
only cocoa-based confectionery |
|
|
E 477 |
Propane-1,2-diol esters of fatty acids |
5 000 |
|
|
|
|
E 477 |
Propane-1,2-diol esters of fatty acids |
30 000 |
|
only whipped dessert toppings other than cream |
|
|
E 481-482 |
Stearoyl-2-lactylates |
5 000 |
(1) |
|
|
|
E 491-495 |
Sorbitan esters |
5 000 |
(1) |
|
|
|
E 492 |
Sorbitan tristearate |
10 000 |
|
only cocoa-based confectionery |
|
|
E 551-559 |
Silicon dioxide – silicates |
quantum satis |
|
surface treatment only 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 |
|
|
E 900 |
Dimethyl polysiloxane |
10 |
|
|
|
|
E 901 |
Beeswax, white and yellow |
quantum satis |
|
as glazing agent only |
|
|
E 902 |
Candelilla wax |
quantum satis |
|
as glazing agent only |
|
|
E 903 |
Carnauba wax |
500 |
|
as glazing agent only |
|
|
E 903 |
Carnauba wax |
200 |
|
as glazing agent only for small fine bakery wares, coated with chocolate |
|
|
E 904 |
Shellac |
quantum satis |
|
as glazing agent only |
|
|
E 905 |
Microcrystalline wax |
quantum satis |
|
surface treatment only |
|
|
E 907 |
Hydrogenated poly-1-decene |
2 000 |
|
as glazing agent only |
|
|
E 950 |
Acesulfame K |
1 000 |
|
only starch-based confectionery energy-reduced or with no added sugar |
|
|
E 951 |
Aspartame |
2 000 |
|
only starch-based confectionery energy-reduced or with no added sugar |
|
|
E 952 |
Cyclamic acid and its Na and Ca salts |
250 |
(51) |
only flavoured cream spray cans energy-reduced or with no added sugar |
|
|
E 954 |
Saccharin and its Na, K and Ca salts |
300 |
(52) |
only starch-based confectionery energy-reduced or with no added sugar |
|
|
E 955 |
Sucralose |
1 000 |
|
only starch-based confectionery energy-reduced or with no added sugar |
|
|
E 959 |
Neohesperidine DC |
150 |
|
only starch-based confectionery energy-reduced or with no added sugar |
|
|
E 961 |
Neotame |
65 |
|
only starch-based confectionery energy-reduced or with no added sugar |
|
|
E 961 |
Neotame |
3 |
|
only starch-based confectionery energy-reduced or with no added sugar, as flavour enhancer |
|
|
E 962 |
Salt of aspartame-acesulfame |
1 000 |
(11)a (49) (50) |
only starch-based confectionery energy-reduced or with no added sugar |
|
|
E 969 |
Advantame |
20 |
|
only starch based confectionary energy reduced or with no added sugar |
|
|
E 950 |
Acesulfame K |
500 |
|
only confectionery with no added sugar |
|
|
E 951 |
Aspartame |
1 000 |
|
only confectionery with no added sugar |
|
|
E 954 |
Saccharin and its Na, K and Ca salts |
500 |
(52) |
only confectionery with no added sugar |
|
|
E 955 |
Sucralose |
1 000 |
|
only confectionery with no added sugar |
|
|
E 957 |
Thaumatin |
50 |
|
only confectionery with no added sugar |
|
|
E 959 |
Neohesperidine DC |
100 |
|
only confectionery with no added sugar |
|
|
E 960a – 960d |
Gliocóisídí steibhióil |
330 |
(1) (60) |
milseogra nach bhfuil aon siúcra breise curtha leis, agus é sin amháin |
|
|
E 961 |
Neotame |
32 |
|
only confectionery with no added sugar |
|
|
E 962 |
Salt of aspartame-acesulfame |
500 |
(11)a (49) (50) |
only confectionery with no added sugar |
|
|
E 969 |
Advantame |
10 |
|
only confectionary with no added sugar |
|
|
E 950 |
Acesulfame K |
500 |
|
only cocoa or dried fruit-based, energy-reduced or with no added sugar |
|
|
E 951 |
Aspartame |
2 000 |
|
only cocoa or dried fruit-based, energy-reduced or with no added sugar |
|
|
E 954 |
Saccharin and its Na, K and Ca salts |
500 |
(52) |
only cocoa or dried fruit-based, energy-reduced or with no added sugar |
|
|
E 955 |
Sucralose |
800 |
|
only cocoa or dried fruit-based, energy-reduced or with no added sugar |
|
|
E 957 |
Thaumatin |
50 |
|
only cocoa or dried fruit-based, energy-reduced or with no added sugar |
|
|
E 959 |
Neohesperidine DC |
100 |
|
only cocoa or dried fruit-based, energy-reduced or with no added sugar |
|
|
E 960a – 960d |
Gliocóisídí steibhióil |
270 |
(1) (60) |
bunaithe ar chócó nó ar thorthaí triomaithe, fuinneamhlaghdaithe nó gan aon siúcra breise curtha leo, agus iad sin amháin |
|
|
E 961 |
Neotame |
65 |
|
only cocoa or dried fruit-based, energy-reduced or with no added sugar |
|
|
E 962 |
Salt of aspartame-acesulfame |
500 |
(11)a (49) (50) |
only cocoa or dried fruit-based, energy-reduced or with no added sugar |
|
|
E 969 |
Advantame |
20 |
|
only cocoa or dried fruit based, energy reduced or with no added sugar |
|
|
E 950 |
Acesulfame-K |
350 |
|
only sauces |
|
|
E 951 |
Aspartame |
350 |
|
only sauces |
|
|
E 954 |
Saccharin and its Na, K and Ca salts |
160 |
(52) |
only sauces |
|
|
E 955 |
Sucralose |
450 |
|
only sauces |
|
|
E 959 |
Neohesperidine DC |
50 |
|
only sauces |
|
|
E 961 |
Neotame |
12 |
|
only sauces |
|
|
E 961 |
Neotame |
2 |
|
only sauces as flavour enhancer |
|
|
E 962 |
Salt of aspartame-acesulfame |
350 |
(11)b (49) (50) |
only sauces |
|
|
E 969 |
Advantame |
4 |
|
only sauces |
|
|
(1): The additives may be added individually or in combination |
|||||
|
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid |
|||||
|
(3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present |
|||||
|
(4): The maximum level is expressed as P2O5 |
|||||
|
(5): E 214-219: p-hydroxybenzoates (PHB), maximum 300 mg/kg |
|||||
|
(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent |
|||||
|
(41): Expressed on fat basis |
|||||
|
(46): As the sum of carnosol and carnosic acid |
|||||
|
(49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) |
|||||
|
(50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 |
|||||
|
(52): Maximum usable levels are expressed in free imide |
|||||
|
(25): The quantities of each of the colours E 122 and E 155 may not exceed 50 mg/kg or mg/l |
|||||
|
(60): Expressed as steviol equivalents |
|||||
|
(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 |
|||||
|
(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 |
|||||
|
(94): When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded. |
|||||
|
06 |
Cereals and cereal products |
||||
|
06.1 |
Whole, broken, or flaked grain |
||||
|
E 220-228 |
Sulphur dioxide — sulphites |
30 |
(3) |
only sago and pearl barley |
|
|
E 553b |
Talc |
quantum satis |
|
only rice |
|
|
(3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present |
|||||
|
06.2 |
Flours and other milled products and starches |
||||
|
06.2.1 |
Flours |
||||
|
E 338-452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates |
2 500 |
(1) (4) |
|
|
|
E 338-452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates |
20 000 |
(1) (4) |
only self-raising flour |
|
|
E 450 (ix) |
Magnesium dihydrogen diphosphate |
15 000 |
(4)(81) |
Only self raising flour |
|
|
E 300 |
Ascorbic acid |
quantum satis |
|
|
|
|
E 920 |
L-cysteine |
quantum satis |
|
|
|
|
(1): The additives may be added individually or in combination |
|||||
|
(4): The maximum level is expressed as P2O5 |
|||||
|
(81): The total amount of phosphates shall not exceed the maximum level for E 338 - 452 |
|||||
|
06.2.2 |
Starches |
||||
|
Group I |
Additives |
|
|
|
|
|
E 220-228 |
Sulphur dioxide — sulphites |
50 |
(3) |
excluding starches in infant formulae, follow on formulae and processed cereal-based foods and baby foods |
|
|
(3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present |
|||||
|
06.3 |
Breakfast cereals |
||||
|
Group I |
Additives |
|
|
|
|
|
Group II |
Colours at quantum satis |
quantum satis |
|
only breakfast cereals other than extruded, puffed and/or fruit-flavoured breakfast cereals |
|
|
Group IV |
Polyols |
quantum satis |
|
only breakfast cereals or cereal-based products, energy-reduced or with no added sugar |
|
|
►M81 E 120 |
Carminic acid, Carmine ◄ |
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(ii) |
Annatto norbixin |
20 |
|
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 |
Propyl gallate, TBHQ and BHA |
200 |
(1) (13) |
only precooked cereals |
|
|
E 338-452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates |
5 000 |
(1) (4) |
|
|
|
E 475 |
Polyglycerol esters of fatty acids |
10 000 |
|
only granola-type breakfast cereal |
|
|
E 481-482 |
Stearoyl-2-lactylates |
5 000 |
(1) |
|
|
|
E 950 |
Acesulfame K |
1 200 |
|
only breakfast cereals with a fibre content of more than 15 %, and containing at least 20 % bran, energy-reduced or with no added sugar |
|
|
E 951 |
Aspartame |
1 000 |
|
only breakfast cereals with a fibre content of more than 15 %, and containing at least 20 % bran, energy-reduced or with no added sugar |
|
|
E 954 |
Saccharin and its Na, K and Ca salts |
100 |
(52) |
only breakfast cereals with a fibre content of more than 15 %, and containing at least 20 % bran, energy-reduced or with no added sugar |
|
|
E 955 |
Sucralose |
400 |
|
only breakfast cereals with a fibre content of more than 15 %, and containing at least 20 % bran, energy-reduced or with no added sugar |
|
|
E 959 |
Neohesperidine DC |
50 |
|
only breakfast cereals with a fibre content of more than 15 %, and containing at least 20 % bran, energy-reduced or with no added sugar |
|
|
E 960a – 960d |
Gliocóisídí steibhióil |
330 |
(1) (60) |
gránaigh bhricfeasta ina bhfuil cion snáithíní is mó ná 15 %, agus ina bhfuil 20 % de bhran ar a laghad, iad fuinneamhlaghdaithe nó gan aon siúcra breise curtha leo, agus iad sin amháin |
|
|
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 |
|
|
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 |
|
|
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 |
|
|
(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 |
|||||
|
(60): Expressed as steviol equivalents |
|||||
|
06.4 |
Pasta |
||||
|
06.4.1 |
Fresh pasta |
||||
|
E 270 |
Lactic acid |
quantum satis |
|
|
|
|
E 300 |
Ascorbic acid |
quantum satis |
|
|
|
|
E 301 |
Sodium ascorbate |
quantum satis |
|
|
|
|
E 322 |
Lecithins |
quantum satis |
|
|
|
|
E 330 |
Citric acid |
quantum satis |
|
|
|
|
E 334 |
Tartaric acid (L(+)-) |
quantum satis |
|
|
|
|
E 471 |
Mono- and diglycerides of fatty acids |
quantum satis |
|
|
|
|
E 575 |
Glucono-delta-lactone |
quantum satis |
|
|
|
|
06.4.2 |
Dry pasta |
||||
|
Group I |
Additives |
|
|
only gluten free and/or pasta intended for hypoproteic diets in accordance with Directive 2009/39/EC |
|
|
06.4.3 |
Fresh pre-cooked pasta |
||||
|
E 270 |
Lactic acid |
quantum satis |
|
|
|
|
E 300 |
Ascorbic acid |
quantum satis |
|
|
|
|
E 301 |
Sodium ascorbate |
quantum satis |
|
|
|
|
E 322 |
Lecithins |
quantum satis |
|
|
|
|
E 330 |
Citric acid |
quantum satis |
|
|
|
|
E 334 |
Tartaric acid (L(+)-) |
quantum satis |
|
|
|
|
E 471 |
Mono- and diglycerides of fatty acids |
quantum satis |
|
|
|
|
E 575 |
Glucono-delta-lactone |
quantum satis |
|
|
|
|
06.4.4 |
Potato Gnocchi |
||||
|
Group I |
Additives |
|
|
except fresh refrigerated potato gnocchi |
|
|
E 200 – 202 |
Sorbic acid – potassium sorbate |
1 000 |
(1) |
|
|
|
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 |
|
|
06.4.5 |
Fillings of stuffed pasta (ravioli and similar) |
||||
|
Group I |
Additives |
|
|
|
|
|
E 200 – 202 |
Sorbic acid – potassium sorbate |
1 000 |
(1) (2) |
|
|
|
E 392 |
Extracts of rosemary |
250 |
(41) (46) |
only in fillings of stuffed dry pasta Period of application: From 25 December 2012 |
|
|
(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 |
|||||
|
(41): Expressed on fat basis |
|||||
|
(46): As the sum of carnosol and carnosic acid |
|||||
|
06.5 |
Noodles |
||||
|
group I |
Additives |
|
|
|
|
|
group II |
Colours at quantum satis |
quantum satis |
|
|
|
|
E 160b(i) |
Annatto bixin |
20 |
(94) |
|
|
|
E 160b(ii) |
Annatto norbixin |
20 |
(94) |
|
|
|
E 338-452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates |
2 000 |
(1) (4) |
|
|
|
E 450 (ix) |
Magnesium dihydrogen diphosphate |
2 000 |
(4)(81) |
|
|
|
▼M89 ————— |
|||||
|
(1): The additives may be added individually or in combination |
|||||
|
(4): The maximum level is expressed as P2O5 |
|||||
|
(81): The total amount of phosphates shall not exceed the maximum level for E 338 - 452 |
|||||
|
(94): When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded. |
|||||
|
06.6 |
Batters |
||||
|
Group I |
Additives |
|
|
|
|
|
Group II |
Colours at quantum satis |
quantum satis |
|
|
|
|
Group III |
Colours with combined maximum limit |
500 |
|
only batters for coating |
|
|
E 104 |
Quinoline Yellow |
50 |
(61) |
|
|
|
E 110 |
Sunset Yellow FCF/Orange Yellow S |
35 |
(61) |
|
|
|
E 124 |
Ponceau 4R, Cochineal Red A |
55 |
(61) |
|
|
|
E 160b(i) |
Annatto bixin |
50 |
(94) |
only batters for coating |
|
|
E 160b(ii) |
Annatto norbixin |
50 |
(94) |
only batters for coating |
|
|
E 160d |
Lycopene |
30 |
|
only batters for coating |
|
|
E 200-202 |
Sorbic acid – potassium sorbate |
2 000 |
(1) (2) |
|
|
|
E 338-452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates |
12 000 |
(1) (4) |
|
|
|
E 450 (ix) |
Magnesium dihydrogen diphosphate |
12 000 |
(4)(81) |
|
|
|
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 |
|||||
|
(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 |
|||||
|
(81): The total amount of phosphates shall not exceed the maximum level for E 338 - 452 |
|||||
|
(94): When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded. |
|||||
|
06.7 |
Pre-cooked or processed cereals |
||||
|
Group I |
Additives |
|
|
|
|
|
Group II |
Colours at quantum satis |
quantum satis |
|
|
|
|
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 |
|
|
E 310-320 |
Propyl gallate, TBHQ and BHA |
200 |
(1) |
only pre-cooked cereals |
|
|
▼M89 ————— |
|||||
|
E 471 |
Mono- and diglycerides of fatty acids |
quantum satis |
|
only quick-cook rice |
|
|
E 472a |
Acetic acid esters of mono- and diglycerides of fatty acids |
quantum satis |
|
only quick-cook rice |
|
|
E 481-482 |
Stearoyl-2-lactylates |
4 000 |
(2) |
only quick-cook rice |
|
|
(1): The additives may be added individually or in combination |
|||||
|
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid |
|||||
|
07 |
Bakery wares |
||||
|
07.1 |
Bread and rolls |
||||
|
Group I |
Additives |
|
|
except products in 7.1.1 and 7.1.2 |
|
|
E 150a-d |
Caramels |
quantum satis |
|
only malt bread |
|
|
E 200-202 |
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 |
|
|
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 |
|
|
E 338-452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates |
20 000 |
(1) (4) |
only soda bread |
|
|
E 450 |
Diphosphates |
12 000 |
(4) |
only refrigerated, prepacked yeast based doughs used as basis for pizzas, quiches, tarts and similar products |
|
|
E 450 (ix) |
Magnesium dihydrogen diphosphate |
15 000 |
(4)(81) |
Only pizza dough (frozen or chilled) and ‘tortilla’ |
|
|
E 481-482 |
Stearoyl-2-lactylates |
3 000 |
(1) |
except products in 7.1.1 and 7.1.2 |
|
|
E 483 |
Stearyl tartrate |
4 000 |
|
except products in 7.1.1 and 7.1.2 |
|
|
(1): The additives may be added individually or in combination |
|||||
|
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid |
|||||
|
(4): The maximum level is expressed as P2O5 |
|||||
|
(6): Propionic acid and its salts may be present in certain fermented products resulting from the fermentation process following good manufacturing practice |
|||||
|
07.1.1 |
Bread prepared solely with the following ingredients: wheat flour, water, yeast or leaven, salt |
||||
|
E 260 |
Acetic acid |
quantum satis |
|
|
|
|
E 261 |
Potassium acetates |
quantum satis |
|
Period of application: From 6 February 2013 |
|
|
E 262 |
Sodium acetates |
quantum satis |
|
|
|
|
E 263 |
Calcium acetate |
quantum satis |
|
|
|
|
E 270 |
Lactic acid |
quantum satis |
|
|
|
|
E 300 |
Ascorbic acid |
quantum satis |
|
|
|
|
E 301 |
Sodium ascorbate |
quantum satis |
|
|
|
|
E 302 |
Calcium ascorbate |
quantum satis |
|
|
|
|
E 304 |
Fatty acid esters of ascorbic acid |
quantum satis |
|
|
|
|
E 322 |
Lecithins |
quantum satis |
|
|
|
|
E 325 |
Sodium lactate |
quantum satis |
|
|
|
|
E 326 |
Potassium lactate |
quantum satis |
|
|
|
|
E 327 |
Calcium lactate |
quantum satis |
|
|
|
|
E 471 |
Mono- and diglycerides of fatty acids |
quantum satis |
|
|
|
|
E 472a |
Acetic acid esters of mono- and diglycerides of fatty acids |
quantum satis |
|
|
|
|
E 472d |
Tartaric acid esters of mono- and diglycerides of fatty acids |
quantum satis |
|
|
|
|
E 472e |
Mono- and diacety tartaric acid esters of mono- and diglycerides of fatty acids |
quantum satis |
|
|
|
|
E 472f |
Mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids |
quantum satis |
|
|
|
|
07.1.2 |
Pain courant français; Friss búzakenyér, fehér és félbarna kenyerek |
||||
|
E 260 |
Acetic acid |
quantum satis |
|
|
|
|
E 261 |
Potassium acetates |
quantum satis |
|
only Friss búzakenyér, fehér és félbarna kenyerek Period of application: From 6 February 2013 |
|
|
E 262 |
Sodium acetates |
quantum satis |
|
only Friss búzakenyér, fehér és félbarna kenyerek |
|
|
E 263 |
Calcium acetate |
quantum satis |
|
only Friss búzakenyér, fehér és félbarna kenyerek |
|
|
E 270 |
Lactic acid |
quantum satis |
|
only Friss búzakenyér, fehér és félbarna kenyerek |
|
|
E 300 |
Ascorbic acid |
quantum satis |
|
|
|
|
E 301 |
Sodium ascorbate |
quantum satis |
|
only Friss búzakenyér, fehér és félbarna kenyerek |
|
|
E 302 |
Calcium ascorbate |
quantum satis |
|
only Friss búzakenyér, fehér és félbarna kenyerek |
|
|
E 304 |
Fatty acid esters of ascorbic acid |
quantum satis |
|
only Friss búzakenyér, fehér és félbarna kenyerek |
|
|
E 322 |
Lecithins |
quantum satis |
|
|
|
|
E 325 |
Sodium lactate |
quantum satis |
|
only Friss búzakenyér, fehér és félbarna kenyerek |
|
|
E 326 |
Potassium lactate |
quantum satis |
|
only Friss búzakenyér, fehér és félbarna kenyerek |
|
|
E 327 |
Calcium lactate |
quantum satis |
|
only Friss búzakenyér, fehér és félbarna kenyerek |
|
|
E 471 |
Mono- and diglycerides of fatty acids |
quantum satis |
|
|
|
|
07.2 |
Fine bakery wares |
||||
|
Group I |
Additives |
|
|
|
|
|
Group II |
Colours at quantum satis |
quantum satis |
|
|
|
|
Group III |
Colours with combined maximum limit |
200 |
(25) |
Period of application: until 31 July 2014 |
|
|
Group III |
Colours with combined maximum limit |
200 |
(25) (76) |
Period of application: from 1 August 2014 |
|
|
Group IV |
Polyols |
quantum satis |
|
only energy-reduced or with no added sugar |
|
|
E 160b(ii) |
Annatto norbixin |
10 |
|
|
|
|
E 160d |
Lycopene |
25 |
|
|
|
|
E 200-202 |
Sorbic acid – potassium sorbate |
2 000 |
(1) (2) |
only with a water activity of more than 0,65 |
|
|
E 220-228 |
Sulphur dioxide — sulphites |
50 |
(3) |
only dry biscuits |
|
|
E 280-283 |
Propionic acid — propionates |
2 000 |
(1) (6) |
only prepacked fine bakery wares, (including flour confectionery) with a water activity of more than 0,65 |
|
|
E 310-320 |
Propyl gallate, TBHQ and BHA |
200 |
(1) |
only cake mixes |
|
|
E 338-452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates |
20 000 |
(1) (4) |
|
|
|
E 450 (ix) |
Magnesium dihydrogen diphosphate |
15 000 |
(4)(81) |
|
|
|
E 392 |
Extracts of rosemary |
200 |
(41) (46) |
|
|
|
E 405 |
Propane-1, 2-diol alginate |
2 000 |
|
|
|
|
▼M89 ————— |
|||||
|
E 432-436 |
Polysorbates |
3 000 |
(1) |
|
|
|
E 473-474 |
Sucrose esters of fatty acids — sucroglycerides |
10 000 |
(1) |
|
|
|
E 475 |
Polyglycerol esters of fatty acids |
10 000 |
|
|
|
|
E 477 |
Propane-1,2-diol esters of fatty acids |
5 000 |
|
|
|
|
E 481-482 |
Stearoyl-2-lactylates |
5 000 |
(1) |
|
|
|
E 483 |
Stearyl tartrate |
4 000 |
|
|
|
|
E 491-495 |
Sorbitan esters |
10 000 |
(1) |
|
|
|
E 541 |
Sodium aluminium phosphate acidic |
1 000 |
(38) |
only scones and sponge wares 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 |
|
|
E 901 |
Beeswax, white and yellow |
quantum satis |
|
only as glazing agents only for small products of fine bakery wares coated with chocolate |
|
|
E 902 |
Candelilla wax |
quantum satis |
|
only as glazing agents only for small products of fine bakery wares coated with chocolate |
|
|
E 903 |
Carnauba wax |
200 |
|
only as glazing agents only for small products of fine bakery wares coated with chocolate |
|
|
E 904 |
Shellac |
quantum satis |
|
only as glazing agents only for small products of fine bakery wares coated with chocolate |
|
|
E 950 |
Acesulfame K |
2 000 |
|
only cornets and wafers, for ice-cream, with no added sugar |
|
|
E 954 |
Saccharin and its Na, K and Ca salts |
800 |
(52) |
only cornets and wafers, for ice-cream, with no added sugar |
|
|
E 955 |
Sucralose |
800 |
|
only cornets and wafers, for ice-cream, with no added sugar |
|
|
E 959 |
Neohesperidine DC |
50 |
|
only cornets and wafers, for ice-cream, with no added sugar |
|
|
E 961 |
Neotame |
60 |
|
only cornets and wafers, for ice-cream, with no added sugar |
|
|
E 950 |
Acesulfame K |
2 000 |
|
only essoblaten — wafer paper |
|
|
E 951 |
Aspartame |
1 000 |
|
only essoblaten — wafer paper |
|
|
E 954 |
Saccharin and its Na, K and Ca salts |
800 |
(52) |
only essoblaten — wafer paper |
|
|
E 955 |
Sucralose |
800 |
|
only essoblaten — wafer paper |
|
|
E 960a – 960d |
Gliocóisídí steibhióil |
330 |
(1) (60) |
essoblaten amháin — páipéar sliseoige |
|
|
E 961 |
Neotame |
60 |
|
only essoblaten — wafer paper |
|
|
E 962 |
Salt of aspartame-acesulfame |
1 000 |
(11)b (49) (50) |
only essoblaten — wafer paper |
|
|
E 969 |
Advantame |
10 |
|
only essoblaten — wafer paper |
|
|
▼M75 ————— |
|||||
|
E 964 |
Polyglycitol syrup |
300 000 |
|
only energy-reduced or with no added sugar Period of application: From 29 November 2012 |
|
|
▼M75 ————— |
|||||
|
(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 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 |
|||||
|
(4): The maximum level is expressed as P2O5 |
|||||
|
(6): Propionic acid and its salts may be present in certain fermented products resulting from the fermentation process following good manufacturing practice |
|||||
|
(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent |
|||||
|
(41): Expressed on fat basis |
|||||
|
(49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) |
|||||
|
(50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 |
|||||
|
(51): Maximum usable levels are expressed in free acid |
|||||
|
(52): Maximum usable levels are expressed in free imide |
|||||
|
(25): The quantities of each of the colours E 122 and E 155 may not exceed 50 mg/kg or mg/l |
|||||
|
(38): Expressed as aluminium |
|||||
|
(46): As the sum of carnosol and carnosic acid |
|||||
|
(60): Expressed as steviol equivalents |
|||||
|
(76): Maximum limit for aluminium coming from aluminium lakes of ►M81 E 120 carminic acid, carmine ◄ 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 |
|||||
|
(81): The total amount of phosphates shall not exceed the maximum level for E 338 - 452 |
|||||
|
08 |
Meat |
||||
|
▼M42 ————— |
|||||
|
08.1 |
Fresh meat, excluding meat preparations as defined by Regulation (EC) No 853/2004 |
||||
|
E 129 |
Allura Red AG |
quantum satis |
|
only for the purpose of health marking |
|
|
E 133 |
Brilliant Blue FCF |
quantum satis |
|
only for the purpose of health marking |
|
|
E 155 |
Brown HT |
quantum satis |
|
only for the purpose of health marking |
|
|
08.2 |
Meat preparations as defined by Regulation (EC) No 853/2004 |
||||
|
E 100 |
Curcumin |
20 |
|
only merguez type products, salsicha fresca, butifarra fresca, longaniza fresca and chorizo fresco |
|
|
►M81 E 120 |
Carminic acid, Carmine ◄ |
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 |
|
|
E 129 |
Allura Red AG |
25 |
|
only breakfast sausages with a minimum cereal content of 6 % and burger meat with a minimum vegetable and/or cereal content of 4 % mixed within the meat; In these products, the meat is minced in such a way so that the muscle and fat tissue are completely dispersed, so that fibre makes an emulsion with the fat, giving those products their typical appearance |
|
|
E 150a-d |
Caramels |
quantum satis |
|
only breakfast sausages with a minimum cereal content of 6 %, 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 |
|
|
E 160b(i) |
Annatto bixin |
20 |
(94) |
only breakfast sausages with a minimum cereal content of 6 % and burger meat with a minimum vegetable and/or cereal content of 4 % mixed within the meat; In these products, the meat is minced in such a way so that the muscle and fat tissue are completely dispersed, so that fibre makes an emulsion with the fat, giving those products their typical appearance |
|
|
E 160b(ii) |
Annatto norbixin |
20 |
(94) |
only breakfast sausages with a minimum cereal content of 6 % and burger meat with a minimum vegetable and/or cereal content of 4 % mixed within the meat; In these products, the meat is minced in such a way so that the muscle and fat tissue are completely dispersed, so that fibre makes an emulsion with the fat, giving those products their typical appearance |
|
|
E 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 |
|
|
E 220-228 |
Sulphur dioxide — sulphites |
450 |
(1) (3) |
only breakfast sausages; Burger meat with a minimum vegetable and/or cereal content of 4 % mixed within the meat |
|
|
E 220-228 |
Sulphur dioxide — sulphites |
450 |
(1) (3) |
only salsicha fresca, longaniza fresca, butifarra fresca |
|
|
E 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 |
|
|
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 |
|
|
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 |
|
|
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 |
|
|
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 |
|
|
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 |
|
|
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 |
|
|
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 |
|
|
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 |
|
|
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 |
|
|
E 553b |
Talc |
quantum satis |
|
only surface treatment of sausages |
|
|
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 |
|
|
(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 |
|||||
|
(7): Maximum amount that may be added during the manufacturing, expressed as NaNO2 or NaNO3 |
|||||
|
▼M53 ————— |
|||||
|
(66): Maximum limit for aluminium coming from aluminium lakes of ►M81 E 120 carminic acid, carmine ◄ 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 |
|||||
|
(94): When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded. |
|||||
|
08.3 |
Meat products |
||||
|
08.3.1 |
Non-heat–treated meat products |
||||
|
Group I |
Additives |
|
|
|
|
|
E 100 |
Curcumin |
20 |
|
only sausages |
|
|
E 100 |
Curcumin |
quantum satis |
|
only pasturmas |
|
|
E 101 |
Riboflavins |
quantum satis |
|
only pasturmas |
|
|
E 110 |
Sunset yellow FCF/Orange Yellow S |
15 |
|
only sobrasada |
|
|
E 120 |
Carminic acid, Carmine |
50 |
|
only the following traditional salted pork offal and beef specialties: groin de porc à la créole, queue de porc à la créole, pied de porc à la créole and paleron de bœuf à la créole. These products are consumed after desalting and cooking. |
|
|
►M81 E 120 |
Carminic acid, Carmine ◄ |
100 |
|
only sausages Period of application: until 31 July 2014 |
|
|
►M81 E 120 |
Carminic acid, Carmine ◄ |
100 |
(66) |
only sausages Period of application: from 1 August 2014 |
|
|
►M81 E 120 |
Carminic acid, Carmine ◄ |
200 |
|
only chorizo sausage/salchichon |
|
|
►M81 E 120 |
Carminic acid, Carmine ◄ |
quantum satis |
|
only pasturmas Period of application: until 31 July 2014 |
|
|
►M81 E 120 |
Carminic acid, Carmine ◄ |
quantum satis |
(66) |
only pasturmas Period of application: from 1 August 2014 |
|
|
E 124 |
Ponceau 4R, Cochineal Red A |
50 |
|
only chorizo sausage/salchichon |
|
|
▼M6 ————— |
|||||
|
E 150a-d |
Caramels |
quantum satis |
|
only sausages |
|
|
E 160a |
Carotenes |
20 |
|
only sausages |
|
|
E 160b(i) |
Annatto bixin |
20 |
(94) |
only chorizo sausage, salchichon, pasturmas and sobrasada |
|
|
E 160b(ii) |
Annatto norbixin |
20 |
(94) |
only chorizo sausage, salchichon, pasturmas and sobrasada |
|
|
E 160c |
Paprika extract, capsanthin, capsorubin |
10 |
|
only sausages |
|
|
E 162 |
Beetroot Red, betanin |
quantum satis |
|
only sausages |
|
|
E 200-219 |
Sorbic acid – potassium sorbate; Benzoic acid – benzoates; p-hydroxybenzoates |
quantum satis |
(1) (2) |
only surface treatment of dried meat products |
|
|
E 235 |
Natamycin |
1 |
(8) |
only surface treatment of dried cured sausages |
|
|
E 249-250 |
Nitrites |
150 |
(7) |
|
|
|
E 251-252 |
Nitrates |
150 |
(7) |
|
|
|
▼M53 ————— |
|||||
|
E 310-320 |
Propyl gallate, TBHQ and BHA |
200 |
(1) (13) |
only dehydrated meat |
|
|
E 315 |
Erythorbic acid |
500 |
(9) |
only cured products and preserved products |
|
|
E 316 |
Sodium erythorbate |
500 |
(9) |
only cured products and preserved products |
|
|
E 338-452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates |
5 000 |
(1) (4) |
|
|
|
E 392 |
Extracts of rosemary |
100 |
(46) |
only dried sausages |
|
|
E 392 |
Extracts of rosemary |
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 |
|
|
E 392 |
Extracts of rosemary |
150 |
(46) |
only dehydrated meat |
|
|
E 553b |
Talc |
quantum satis |
|
surface treatment of sausages |
|
|
E 959 |
Neohesperidine DC |
5 |
|
as flavour enhancer only |
|
|
(1): The additives may be added individually or in combination |
|||||
|
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid |
|||||
|
(4): The maximum level is expressed as P2O5 |
|||||
|
(7): Maximum amount that may be added during the manufacturing, expressed as NaNO2 or NaNO3 |
|||||
|
(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 |
|||||
|
(66): Maximum limit for aluminium coming from aluminium lakes of ►M81 E 120 carminic acid, carmine ◄ 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 |
|||||
|
(94): When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded. |
|||||
|
08.3.2 |
Heat–treated meat products |
||||
|
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 |
|
|
►M81 E 120 |
Carminic acid, Carmine ◄ |
100 |
|
only sausages, patés and terrines Period of application: until 31 July 2014 |
|
|
►M81 E 120 |
Carminic acid, Carmine ◄ |
100 |
(66) |
only sausages, patés and terrines Period of application: from 1 August 2014 |
|
|
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 160b(i) |
Annatto bixin |
20 |
(94) |
only sausages, pâtés, terrines and luncheon meat |
|
|
E 160b(ii) |
Annatto norbixin |
20 |
(94) |
only sausages, pâtés, terrines and luncheon meat |
|
|
E 160c |
Paprika extract, capsanthin, capsorubin |
10 |
|
only sausages, pâtés and terrines |
|
|
E 162 |
Beetroot Red, betanin |
quantum satis |
|
only sausages, pâtés and terrines |
|
|
E 200-202; 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 |
|
|
E 210-213 |
Benzoic acid — benzoates |
500 |
(1) (2) |
only aspic |
|
|
E 235 |
Natamycin |
1 |
(8) |
only surface treatment of dried cured sausages |
|
|
E 243 |
Ethyl lauroyl arginate |
160 |
|
Except emulsified sausages, smoked sausages and liver paste |
|
|
E 249-250 |
Nitrites |
150 |
(7) (59) |
Except sterilised meat products (Fo > 3,00) |
|
|
E 249-250 |
Nitrites |
100 |
(7) (58) (59) |
only sterilised meat products (Fo > 3,00) |
|
|
E 300 |
Ascorbic acid |
quantum satis |
|
only foie gras, foie gras entier, blocs de foie gras / Libamáj, libamáj egészben, libamáj tömbben |
|
|
E 301 |
Sodium ascorbate |
quantum satis |
|
only foie gras, foie gras entier, blocs de foie gras / Libamáj, libamáj egészben, libamáj tömbben |
|
|
E 315 |
Erythorbic acid |
500 |
(9) |
only cured meat products and preserved meat products |
|
|
E 316 |
Sodium erythorbate |
500 |
(9) |
only cured meat products and preserved meat products |
|
|
E 310-320 |
Propyl gallate, TBHQ and BHA |
200 |
(1) (13) |
only dehydrated meat |
|
|
E 338-452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates |
5 000 |
(1) (4) |
except foie gras, foie gras entier, blocs de foie gras, Libamáj, libamáj egészben, libamáj tömbben |
|
|
E 385 |
Calcium disodium ethylene diamine tetra-acetate (Calcium disodium EDTA) |
250 |
|
only libamáj, libamáj egészben, libamáj tömbben |
|
|
E 392 |
Extracts of rosemary |
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 |
|
|
E 392 |
Extracts of rosemary |
100 |
(46) |
only dried sausages |
|
|
E 392 |
Extracts of rosemary |
150 |
(46) |
Only dehydrated meat |
|
|
E 427 |
Cassia gum |
1 500 |
|
|
|
|
E 473-474 |
Sucrose esters of fatty acids — sucroglycerides |
5 000 |
(1), (41) |
except foie gras, foie gras entier, blocs de foie gras, Libamáj, libamáj egészben, libamáj tömbben |
|
|
E 481-482 |
Stearoyl-2-lactylates |
4 000 |
(1) |
only minced and diced canned meat products |
|
|
E 553b |
Talc |
quantum satis |
|
surface treatment of sausages only |
|
|
E 959 |
Neohesperidine DC |
5 |
|
as flavour enhancer only, except for foie gras, foie gras entier, blocs de foie gras, Libamáj, libamáj egészben, libamáj tömbben |
|
|
(1): The additives may be added individually or in combination |
|||||
|
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid |
|||||
|
(4): The maximum level is expressed as P2O5 |
|||||
|
(7): Maximum amount that may be added during the manufacturing, expressed as NaNO2 or NaNO3 |
|||||
|
(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 |
|||||
|
(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 |
|||||
|
(66): Maximum limit for aluminium coming from aluminium lakes of ►M81 E 120 carminic acid, carmine ◄ 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 |
|||||
|
(94): When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded. |
|||||
|
08.3.3 |
Casings and coatings and decorations for meat |
||||
|
Group I |
Additives |
|
|
|
|
|
Group II |
Colours at quantum satis |
quantum satis |
|
except edible external coating of pasturmas |
|
|
Group III |
Colours with combined maximum limit |
500 |
|
only decorations and coatings except edible external coating of pasturmas 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 |
|
|
E 100 |
Curcumin |
quantum satis |
|
only edible external coating of pasturmas |
|
|
E 101 |
Riboflavins |
quantum satis |
|
only edible external coating of pasturmas |
|
|
►M81 E 120 |
Carminic acid, Carmine ◄ |
quantum satis |
|
only edible external coating of pasturmas Period of application: until 31 July 2014 |
|
|
►M81 E 120 |
Carminic acid, Carmine ◄ |
quantum satis |
(78) |
only edible external coating of pasturmas Period of application: from 1 August 2014 |
|
|
E 160b(i) |
Annatto bixin |
50 |
(94) |
|
|
|
E 160b(ii) |
Annatto norbixin |
50 |
(94) |
|
|
|
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 |
|
|
E 160d |
Lycopene |
500 |
|
only decorations and coatings except edible external coating of pasturmas |
|
|
E 104 |
Quinoline Yellow |
10 |
(62) |
only edible casings |
|
|
E 160d |
Lycopene |
30 |
|
only edible casings |
|
|
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) |
|
|
E 338-452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates |
4 000 |
(1) (4) |
only glazings for meat |
|
|
E 339 |
Sodium phosphates |
12 600 |
(4) (89) |
only in natural casings for sausages |
|
|
(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 |
|||||
|
(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 |
|||||
|
(78): Maximum limit for aluminium coming from aluminium lakes of ►M81 E 120 carminic acid, carmine ◄ 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 |
|||||
|
(94): When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded. |
|||||
|
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) |
||||
|
E 249-250 |
Nitrites |
175 |
(39) |
only Wiltshire bacon and similar products: Meat is injected with curing solution followed by immersion curing for 3 to 10 days. The immersion brine solution also includes microbiological starter cultures |
|
|
E 251-252 |
Nitrates |
250 |
(39) (59) |
only Wiltshire bacon and similar products: Meat is injected with curing solution followed by immersion curing for 3 to 10 days. The immersion brine solution also includes microbiological starter cultures |
|
|
E 249-250 |
Nitrites |
100 |
(39) |
only Wiltshire ham and similar products: Meat is injected with curing solution followed by immersion curing for 3 to 10 days. The immersion brine solution also includes microbiological starter cultures |
|
|
E 251-252 |
Nitrates |
250 |
(39) (59) |
only Wiltshire ham and similar products: Meat is injected with curing solution followed by immersion curing for 3 to 10 days. The immersion brine solution also includes microbiological starter cultures |
|
|
E 249-250 |
Nitrites |
175 |
(39) |
only Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinho fumado and similar products: Immersion cured for 3 to 5 days. Product is not heat-treated and has a high water activity |
|
|
E 251-252 |
Nitrates |
250 |
(39) (59) |
only Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinho fumado and similar products: Immersion cured for 3 to 5 days. Product is not heat-treated and has a high water activity |
|
|
E 249-250 |
Nitrites |
50 |
(39) |
only cured tongue : Immersion cured for at least 4 days and pre-cooked |
|
|
E 251-252 |
Nitrates |
10 |
(39) (59) |
only cured tongue : Immersion cured for at least 4 days and pre-cooked |
|
|
E 249-250 |
Nitrites |
150 |
(7) |
only kylmâsavustettu poronliha/kallrökt renkött : Meat is injected with curing solution followed by immersion curing. Curing time is 14 to 21 days followed by maturation in cold-smoke for 4 to 5 weeks |
|
|
E 251-252 |
Nitrates |
300 |
(7) |
only kylmâsavustettu poronliha/kallrökt renkött : Meat is injected with curing solution followed by immersion curing. Curing time is 14 to 21 days followed by maturation in cold-smoke for 4 to 5 weeks |
|
|
E 249-250 |
Nitrites |
150 |
(7) |
only bacon, filet de bacon and similar products: Immersion cured for 4 to 5 days at 5 to 7 °C, matured for typically 24 to 40 hours at 22 °C, possibly smoked for 24 hrs at 20 to 25 °C and stored for 3 to 6 weeks at 12 to 14 °C |
|
|
E 251-252 |
Nitrates |
250 |
(7) (40) (59) |
only bacon, filet de bacon and similar products: Immersion cured for 4 to 5 days at 5 to 7 °C, matured for typically 24 to 40 hours at 22 °C, possibly smoked for 24 hrs at 20 to 25 °C and stored for 3 to 6 weeks at 12 to 14 °C. |
|
|
E 249-250 |
Nitrites |
50 |
(39) |
only rohschinken, nassgepökelt and similar products: Curing time depending on the shape and weight of meat pieces for approximately 2 days/kg followed by stabilisation/maturation |
|
|
E 251-252 |
Nitrates |
250 |
(39) |
only rohschinken, nassgepökelt and similar products: Curing time depending on the shape and weight of meat pieces for approximately 2 days/kg followed by stabilisation/maturation |
|
|
(7): Maximum added amount, expressed as NaNO2 or NaNO3 |
|||||
|
(39): Maximum residual amount, residue level at the end of the production process, expressed as NaNO2 or NaNO3 |
|||||
|
(40): Without added nitrites |
|||||
|
(59): Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment |
|||||
|
08.3.4.2 |
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) |
||||
|
E 249-250 |
Nitrites |
175 |
(39) |
only dry cured bacon and similar products Dry curing followed by maturation for at least 4 days |
|
|
E 251-252 |
Nitrates |
250 |
(39) (59) |
only dry cured bacon and similar products: Dry curing followed by maturation for at least 4 days |
|
|
E 249-250 |
Nitrites |
100 |
(39) |
only dry cured ham and similar products: Dry curing followed by maturation for at least 4 days |
|
|
E 251-252 |
Nitrates |
250 |
(39) (59) |
only dry cured ham and similar products: Dry curing followed by maturation for at least 4 days |
|
|
E 251-252 |
Nitrates |
250 |
(39) (59) |
only jamon curado, paleta curada, lomo embuchado y cecina and similar products: Dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days |
|
|
E 249-250 |
Nitrites |
100 |
(39) |
only presunto, presunto da pa and paio do lombo and similar products: Dry cured for 10 to 15 days followed by a 30- to 45-day stabilisation period and a maturation period of at least 2 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 |
|
|
E 251-252 |
Nitrates |
250 |
(39) (59) |
only presunto, presunto da pa and paio do lombo and similar products: Dry cured for 10 to 15 days followed by a 30 to 45-day stabilisation period and a maturation period of at least 2 months |
|
|
E 251-252 |
Nitrates |
250 |
(39) (40) (59) |
only jambon sec, jambon sel and other similar dried cured products: Dry cured for 3 days + 1 day/kg followed by a 1-week post-salting period and an ageing/ripening period of 45 days to 18 months |
|
|
E 249-250 |
Nitrites |
50 |
(39) |
only rohschinken, trockengepökelt and similar products: Curing time depending on the shape and weight of meat pieces for approximately 10 to 14 days followed by stabilisation/maturation |
|
|
E 251-252 |
Nitrates |
250 |
(39) (59) |
only rohschinken, trockengepökelt and similar products: Curing time depending on the shape and weight of meat pieces for approximately 10 to 14 days followed by stabilisation/maturation |
|
|
(39): Maximum residual amount, residue level at the end of the production process, expressed as NaNO2 or NaNO3 |
|||||
|
(40): Without added nitrites |
|||||
|
(59): Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment |
|||||
|
08.3.4.3 |
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) |
||||
|
E 249-250 |
Nitrites |
50 |
(39) |
only rohschinken, trocken-/nasgepökelt and similar products: Dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approximately 14 to 35 days followed by stabilisation/maturation |
|
|
E 251-252 |
Nitrates |
250 |
(39) (59) |
only rohschinken, trocken-/nasgepökelt and similar products: Dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approximately 14 to 35 days followed by stabilisation/maturation |
|
|
E 249-250 |
Nitrites |
50 |
(39) |
only jellied veal and brisket : Injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hours |
|
|
E 251-252 |
Nitrates |
10 |
(39) (59) |
only jellied veal and brisket : Injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hours |
|
|
E 251-252 |
Nitrates |
300 |
(40) (7) |
only rohwürste (salami and kantwurst) : Product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7 |
|
|
E 251-252 |
Nitrates |
250 |
(40) (7) (59) |
only Salchichon y chorizo traducionales de larga curacion and similar products: Maturation period of at least 30 days |
|
|
E 249-250 |
Nitrites |
180 |
(7) |
only vysočina, selský salám, turistický trvanlivý salám, poličan, herkules, lovecký salám, dunjaská klobása, paprikás and similar products: Dried product cooked to 70 °C followed by 8 to 12-day drying and smoking process. Fermented product subject to 14 to 30-day three-stage fermentation process followed by smoking |
|
|
E 251-252 |
Nitrates |
250 |
(40) (7) (59) |
only saucissons sec and similar products : raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18 to 22 °C or lower (10 to 12 °C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7 |
|
|
(7): Maximum added amount, expressed as NaNO2 or NaNO3 |
|||||
|
(39): Maximum residual amount, residue level at the end of the production process, expressed as NaNO2 or NaNO3 |
|||||
|
(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 300 |
Aigéad ascorbach |
300 mg/kg |
(96) |
tuinnín amháin |
|
|
E 301 |
Ascorbáit shóidiam |
300 mg/kg |
(96) |
tuinnín amháin |
|
|
E 302 |
Ascorbáit chailciam |
300 mg/kg |
(96) |
tuinnín amháin |
|
|
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 |
|||||
|
(96): Údaraítear E 300, E 301 agus E 302 ina n-aonar nó i gcomhcheangal; beidh feidhm ag an uasteorainn maidir leis an tsuim arna sloinneadh mar aigéad ascorbach |
|||||
|
09.1.2 |
Unprocessed molluscs and crustaceans |
||||
|
Group IV |
Polyols |
quantum satis |
|
only frozen and deep-frozen unprocessed crustaceans, molluscs and cephalopods; for purposes other than sweetening |
|
|
E 220-228 |
Sulphur dioxide — sulphites |
150 |
(3) (10) |
only fresh, frozen and deep-frozen crustaceans and cephalopods; crustaceans of the Penaeidae, Solenoceridae and Aristaeidae family up to 80 units 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 |
|
|
E 300 |
Ascorbic acid |
quantum satis |
|
|
|
|
E 301 |
Sodium ascorbate |
quantum satis |
|
|
|
|
E 302 |
Calcium ascorbate |
quantum satis |
|
|
|
|
E 330 |
Citric acid |
quantum satis |
|
|
|
|
E 331 |
Sodium citrates |
quantum satis |
|
|
|
|
E 332 |
Potassium citrates |
quantum satis |
|
|
|
|
E 333 |
Calcium citrates |
quantum satis |
|
|
|
|
E 338-452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates |
5 000 |
(1) (4) |
only frozen and deep-frozen molluscs and crustaceans |
|
|
E 385 |
Calcium disodium ethylene diamine tetra-acetate (Calcium disodium EDTA) |
(75) |
|
only frozen and deep-frozen crustaceans |
|
|
E 500 |
Carbónáití sóidiam |
quantum satis |
(95) |
ceifileapóid reoite agus dhomhainreoite amháin |
|
|
E 501 |
Carbónáití potaisiam |
quantum satis |
(95) |
ceifileapóid reoite agus dhomhainreoite amháin |
|
|
E 586 |
4-Hexylresorcinol |
2 |
(90) |
Only fresh, frozen or deep-frozen crustaceans |
|
|
(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 |
|||||
|
(90): As a residue in the meat |
|||||
|
(95): Ní cheadaítear a úsáid in éineacht le hAigéad fosfarach — fosfáití — défhosfáití, trífhosfáití, polafosfáití (E 338-452) |
|||||
|
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 based on Theragra chalcogramma, Pollachius virens and Clupea harengus |
|
|
Group III |
Colours with combined maximum limit |
500 |
(84) |
only surimi and similar products and salmon substitutes based on Theragra chalcogramma, Pollachius virens and Clupea harengus |
|
|
E 100 |
Curcumin |
100 |
(35) |
only fish paste and crustacean paste |
|
|
E 101 |
Riboflavins |
quantum satis |
|
only fish paste and crustacean paste |
|
|
E 102 |
Tartrazine |
100 |
(35) |
only fish paste and crustacean paste |
|
|
▼M6 ————— |
|||||
|
E 110 |
Sunset Yellow FCF/Orange Yellow S |
200 |
(63) |
only salmon substitutes based on Theragra chalcogramma, Pollachius virens and Clupea harengus |
|
|
►M81 E 120 |
Carminic acid, Carmine ◄ |
100 |
(35) (85) |
only fish paste and crustacean paste |
|
|
E 122 |
Azorubine, Carmoisine |
100 |
(35) |
only fish paste and crustacean paste |
|
|
▼M6 ————— |
|||||
|
E 124 |
Ponceau 4R, Cochineal Red A |
200 |
(63) |
only salmon substitutes based on Theragra chalcogramma, Pollachius virens and Clupea harengus |
|
|
E 140 |
Chlorophylls, Chlorophyllins |
quantum satis |
|
only fish paste and crustacean paste |
|
|
E 141 |
Copper complexes of chlorophylls and chlorophyllins |
quantum satis |
|
only fish paste and crustacean paste |
|
|
E 142 |
Green S |
100 |
(35) |
only fish paste and crustacean paste |
|
|
E 150a-d |
Caramels |
quantum satis |
|
only fish paste and crustacean paste |
|
|
E 151 |
Brilliant Black PN |
100 |
(35) |
only fish paste and crustacean paste |
|
|
E 153 |
Vegetable carbon |
quantum satis |
|
only fish paste and crustacean paste |
|
|
E 160a |
Carotenes |
quantum satis |
|
only fish paste and crustacean paste |
|
|
E 160b(i) |
Annatto bixin |
10 |
(94) |
only smoked fish |
|
|
E 160b(i) |
Annatto bixin |
30 |
(94) |
only surimi and similar products and salmon substitutes |
|
|
E 160b(ii) |
Annatto norbixin |
10 |
(94) |
only smoked fish |
|
|
E 160b(ii) |
Annatto norbixin |
30 |
(94) |
only surimi and similar products and salmon substitutes |
|
|
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 |
|
|
▼M98 ————— |
|||||
|
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 ————— |
|||||
|
►M81 E 120 |
Carminic acid, Carmine ◄ |
250 |
(36) |
only precooked crustacean |
|
|
E 122 |
Azorubine, Carmoisine |
250 |
(36) |
only precooked crustacean |
|
|
▼M6 ————— |
|||||
|
E 129 |
Allura Red AG |
250 |
(36) |
only precooked crustacean |
|
|
E 140 |
Chlorophylls, Chlorophyllins |
quantum satis |
|
only precooked crustacean |
|
|
E 141 |
Copper complexes of chlorophylls and chlorophyllins |
quantum satis |
|
only precooked crustacean |
|
|
E 142 |
Green S |
250 |
(36) |
only precooked crustacean |
|
|
E 150a-d |
Caramels |
quantum satis |
|
only precooked crustacean |
|
|
E 151 |
Brilliant Black PN |
250 |
(36) |
only precooked crustacean |
|
|
E 153 |
Vegetable carbon |
quantum satis |
|
only precooked crustacean |
|
|
E 155 |
Brown HT |
quantum satis |
|
only precooked crustacean |
|
|
E 160a |
Carotenes |
quantum satis |
|
only precooked crustacean |
|
|
E 160c |
Paprika extract, capsanthin, capsorubin |
quantum satis |
|
only precooked crustacean |
|
|
E 160e |
Beta-apo-8′-carotenal (C 30) |
250 |
(36) |
only precooked crustacean |
|
|
E 161b |
Lutein |
250 |
(36) |
only precooked crustacean |
|
|
E 162 |
Beetroot Red, betanin |
quantum satis |
|
only precooked crustacean |
|
|
E 163 |
Anthocyanins |
quantum satis |
|
only precooked crustacean |
|
|
▼M98 ————— |
|||||
|
E 100 |
Curcumin |
100 |
(37) |
only smoked fish |
|
|
E 101 |
Riboflavins |
quantum satis |
|
only smoked fish |
|
|
E 102 |
Tartrazine |
100 |
(37) |
only smoked fish |
|
|
▼M6 ————— |
|||||
|
►M81 E 120 |
Carminic acid, Carmine ◄ |
100 |
(37) |
only smoked fish |
|
|
▼M6 ————— |
|||||
|
E 141 |
Copper complexes of chlorophylls and chlorophyllins |
quantum satis |
|
only smoked fish |
|
|
E 151 |
Brilliant Black PN |
100 |
(37) |
only smoked fish |
|
|
E 153 |
Vegetable carbon |
quantum satis |
|
only smoked fish |
|
|
E 160a |
Carotenes |
quantum satis |
|
only smoked fish |
|
|
E 160b |
Annatto, Bixin, Norbixin |
10 |
|
only smoked fish |
|
|
E 160c |
Paprika extract, capsanthin, capsorubin |
quantum satis |
|
only smoked fish |
|
|
E 160e |
Beta-apo-8′-carotenal (C 30) |
100 |
(37) |
only smoked fish |
|
|
▼M98 ————— |
|||||
|
E 172 |
Iron oxides and hydroxides |
quantum satis |
|
Only smoked fish |
|
|
E 163 |
Anthocyanins |
quantum satis |
(37) |
only smoked fish |
|
|
E 160d |
Lycopene |
10 |
|
only salmon substitutes based on Theragra chalcogramma, Pollachius virens and Clupea harengus |
|
|
E 160d |
Lycopene |
30 |
|
only fish and crustacean paste, pre-cooked crustaceans, surimi, smoked fish |
|
|
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 |
|
|
E 210-213 |
Benzoic acid — benzoates |
1 000 |
(1) (2) |
only cooked crustaceans and molluscs |
|
|
E 210-213 |
Benzoic acid — benzoates |
1 500 |
(1) (2) |
only cooked shrimps in brine |
|
|
E 220-228 |
Sulphur dioxide — sulphites |
50 |
(3) (10) |
only cooked crustaceans and cephalopods |
|
|
E 220-228 |
Sulphur dioxide — sulphites |
135 |
(3) (10) |
only cooked crustaceans of the Penaeidae, Solenoceridae and Aristaeidae family up to 80 units 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 |
|
|
E 220-228 |
Sulphur dioxide — sulphites |
200 |
(3) |
only dried salted fish of the ‘Gadidae’ species |
|
|
E 220-228 |
Sulphur dioxide — sulphites |
270 |
(3) (10) |
only cooked crustaceans of the Penaeidae, Solenoceridae and Aristaeidae family over 120 units per kg |
|
|
E 251-252 |
Nitrates |
500 |
|
only pickled herring and sprat |
|
|
E 300 |
Aigéad ascorbach |
300 mg/kg |
(96) |
tuinnín amháin |
|
|
E 301 |
Ascorbáit shóidiam |
300 mg/kg |
(96) |
tuinnín amháin |
|
|
E 302 |
Ascorbáit chailciam |
300 mg/kg |
(96) |
tuinnín amháin |
|
|
E 315 |
Erythorbic acid |
1 500 |
(9) |
only preserved and semi-preserved fish products |
|
|
E 316 |
Sodium erythorbate |
1 500 |
(9) |
only preserved and semi-preserved fish products |
|
|
E 392 |
Extracts of rosemary |
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 % |
|
|
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 |
|
|
E 950 |
Acesulfame K |
200 |
|
only sweet-sour preserves and semi-preserves of fish and marinades of fish, crustaceans and molluscs |
|
|
E 951 |
Aspartame |
300 |
|
only sweet-sour preserves and semi-preserves of fish and marinades of fish, crustaceans and molluscs |
|
|
E 954 |
Saccharin and its Na, K and Ca salts |
160 |
|
only sweet-sour preserves and semi-preserves of fish and marinades of fish, crustaceans and molluscs |
|
|
E 955 |
Sucralose |
120 |
|
only sweet-sour preserves and semi-preserves of fish and marinades of fish, crustaceans and molluscs |
|
|
E 959 |
Neohesperidine DC |
30 |
|
only sweet-sour preserves and semi-preserves of fish and marinades of fish, crustaceans and molluscs |
|
|
E 960a – 960d |
Gliocóisídí steibhióil |
200 |
(1) (60) |
éisc agus maranáidí éisc, de chrústaigh agus de mhoilisc atá milis agus searbh agus leasaithe nó leasaithe i bpáirt, agus iad sin amháin |
|
|
E 961 |
Neotame |
10 |
|
only sweet-sour preserves and semi-preserves of fish and marinades of fish, crustaceans and molluscs |
|
|
E 962 |
Salt of aspartame-acesulfame |
200 |
(11)a |
only sweet-sour preserves and semi-preserves of fish and marinades of fish, crustaceans and molluscs |
|
|
E 969 |
Advantame |
3 |
|
only sweet-sour preserves and semi preserves of fish and marinades of fish, crustaceans and molluscs |
|
|
E 338-452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates |
1 000 |
(1) (4) |
only canned crustaceans products; surimi and similar products |
|
|
E 338-452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates |
5 000 |
(1) (4) |
only fish and crustacean paste and in processed frozen and deep-frozen molluscs and crustaceans |
|
|
E 385 |
Calcium disodium ethylene diamine tetra-acetate (Calcium disodium EDTA) |
75 |
|
only canned and bottled fish, crustaceans and molluscs |
|
|
(1): The additives may be added individually or in combination |
|||||
|
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid |
|||||
|
(3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present |
|||||
|
(4): The maximum level is expressed as P2O5 |
|||||
|
(9): E 315 and E 316 are authorised individually or in combination, maximum limit is expressed as erythorbic acid |
|||||
|
(10): Maximum limits in edible parts |
|||||
|
(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent |
|||||
|
(35): Maximum individually or for the combination of E 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 |
|||||
|
(41): Expressed on fat basis |
|||||
|
(46): As the sum of carnosol and carnosic acid |
|||||
|
(60): Expressed as steviol equivalents |
|||||
|
(63): The total quantity of E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III |
|||||
|
(79): The maximum level applies to the sum of E 450, E 451 and E 452 used individually or in a combination |
|||||
|
(84): Maximum limit for aluminium coming from aluminium lakes of ►M81 E 120 carminic acid, carmine ◄ 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 ►M81 E 120 carminic acid, carmine ◄ 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 |
|||||
|
(94): When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded. |
|||||
|
(96): Údaraítear E 300, E 301 agus E 302 ina n-aonar nó i gcomhcheangal; beidh feidhm ag an uasteorainn maidir leis an tsuim arna sloinneadh mar aigéad ascorbach |
|||||
|
09.3 |
Fish roe |
||||
|
Group I |
Additives |
|
|
only processed fish roe |
|
|
Group II |
Colours at quantum satis |
quantum satis |
|
except Sturgeons’ eggs (Caviar) |
|
|
Group III |
Colours with combined maximum limit |
300 |
(86) |
except Sturgeons' eggs (Caviar) |
|
|
E 104 |
Quinoline Yellow |
200 |
(61) |
except Sturgeons’ eggs (Caviar) |
|
|
E 110 |
Sunset Yellow FCF/Orange Yellow S |
200 |
(61) |
except Sturgeons’ eggs (Caviar) |
|
|
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 |
|
|
E 124 |
Ponceau 4R, Cochineal Red A |
200 |
(61) |
except Sturgeons’ eggs (Caviar) |
|
|
E 160d |
Lycopene |
30 |
|
except Sturgeons’ eggs (Caviar) |
|
|
E 200-213 |
Sorbic acid – potassium sorbate; Benzoic acid – benzoates |
2 000 |
(1) (2) |
only semi-preserved fish products including fish roe products |
|
|
E 284 |
Boric acid |
4 000 |
(54) |
only Sturgeons’ eggs (Caviar) |
|
|
E 285 |
Sodium tetraborate (borax) |
4 000 |
(54) |
only Sturgeons’ eggs (Caviar) |
|
|
E 315 |
Erythorbic acid |
1 500 |
(9) |
only preserved and semi-preserved fish products |
|
|
E 316 |
Sodium erythorbate |
1 500 |
(9) |
only preserved and semi-preserved fish products |
|
|
(1): The additives may be added individually or in combination |
|||||
|
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid |
|||||
|
(9): E 315 and E 316 are authorised individually or in combination, maximum limit is expressed as erythorbic acid |
|||||
|
(54): Expressed as boric acid |
|||||
|
(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 |
|||||
|
(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 |
|||||
|
(86): Maximum limit for aluminium coming from aluminium lakes of ►M81 E 120 carminic acid, carmine ◄ 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 |
|||||
|
10 |
Eggs and egg products |
||||
|
10.1 |
Unprocessed eggs |
||||
|
The Food colours listed in Annex II, part B 1 may be used for the decorative colouring of egg shells or for the stamping of egg shells as provided in Regulation (EC) No 589/2008. 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 |
|||||
|
|
(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 |
||||
|
10.2 |
Processed eggs and egg products |
||||
|
The Food colours listed in part B 1 of this Annex may be used for the decorative colouring of egg shells 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 |
|||||
|
Group I |
Additives |
|
|
|
|
|
▼M53 ————— |
|||||
|
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) |
|
|
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) |
|
|
|
▼M89 ————— |
|||||
|
E 475 |
Polyglycerol esters of fatty acids |
1 000 |
|
|
|
|
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 |
|
|
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 |
|
|
E 1505 |
Triethyl citrate |
quantum satis |
|
only dried egg white |
|
|
(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 |
|||||
|
(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 |
|||||
|
11 |
Sugars, syrups, honey and table-top sweeteners |
||||
|
11.1 |
Sugars and syrups as defined by Directive 2001/111/EC |
||||
|
E 220-228 |
Sulphur dioxide — sulphites |
10 |
(3) |
only sugars, except glucose syrup |
|
|
E 220-228 |
Sulphur dioxide — sulphites |
20 |
(3) |
only glucose syrup, whether or not dehydrated |
|
|
E 338-452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates |
10 000 |
(4) |
only dried powdered foods |
|
|
E 551-559 |
Silicon dioxide – silicates |
quantum satis |
(1) |
only foods in tablet and coated tablet form 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 |
|
|
(1): The additives may be added individually or in combination |
|||||
|
(3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present |
|||||
|
(4): The maximum level is expressed as P2O5 |
|||||
|
11.2 |
Other sugars and syrups |
||||
|
Group I |
Additives |
|
|
|
|
|
E 220-228 |
Sulphur dioxide — sulphites |
40 |
(3) |
|
|
|
E 220-228 |
Sulphur dioxide — sulphites |
70 |
(3) |
only treacle and molasses |
|
|
(3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present |
|||||
|
11.3 |
Honey as defined in Directive 2001/110/EC |
||||
|
11.4 |
Table-top sweeteners |
||||
|
11.4.1 |
Table-top sweeteners in liquid form |
||||
|
Group IV |
Polyols |
quantum satis |
|
|
|
|
E 950 |
Acesulfame K |
quantum satis |
|
|
|
|
E 951 |
Aspartame |
quantum satis |
|
|
|
|
E 952 |
Cyclamic acid and its Na and Ca salts |
quantum satis |
|
|
|
|
E 954 |
Saccharin and its Na, K and Ca salts |
quantum satis |
|
|
|
|
E 955 |
Sucralose |
quantum satis |
|
|
|
|
E 957 |
Thaumatin |
quantum satis |
|
|
|
|
E 959 |
Neohesperidine DC |
quantum satis |
|
|
|
|
E 960a – 960d |
Gliocóisídí steibhióil |
quantum satis |
(1) (60) |
|
|
|
E 961 |
Neotame |
quantum satis |
|
|
|
|
E 962 |
Salt of aspartame-acesulfame |
quantum satis |
|
|
|
|
E 200-219 |
Sorbic acid – potassium sorbate; Benzoic acid – benzoates; p-hydroxybenzoates |
500 |
(1) (2) |
only if the water content higher than 75 % |
|
|
E 330 |
Citric acid |
quantum satis |
|
|
|
|
E 331 |
Sodium citrates |
quantum satis |
|
|
|
|
E 407 |
Carrageenan |
quantum satis |
|
|
|
|
E 410 |
Locust bean gum |
quantum satis |
|
|
|
|
E 412 |
Guar gum |
quantum satis |
|
|
|
|
E 413 |
Tragacanth |
quantum satis |
|
|
|
|
E 414 |
Gum arabic (acacia gum) |
quantum satis |
|
|
|
|
E 415 |
Xanthan gum |
quantum satis |
|
|
|
|
E 418 |
Gellan gum |
quantum satis |
|
|
|
|
E 422 |
Glycerol |
quantum satis |
|
|
|
|
E 440 |
Pectins |
quantum satis |
|
|
|
|
E 460 (i) |
Microcrystalline Cellulose, Cellulose gel |
quantum satis |
|
|
|
|
E 463 |
Hydroxypropyl cellulose |
quantum satis |
|
|
|
|
E 464 |
Hydroxypropyl methyl cellulose |
quantum satis |
|
|
|
|
E 465 |
Ethyl methyl cellulose |
quantum satis |
|
|
|
|
E 466 |
Sodium carboxy methyl cellulose, Cellulose gum |
quantum satis |
|
|
|
|
E 500 |
Sodium carbonates |
quantum satis |
|
|
|
|
E 501 |
Potassium carbonates |
quantum satis |
|
|
|
|
E 575 |
Glucono-delta-lactone |
quantum satis |
|
|
|
|
E 640 |
Glycine and its sodium salt |
quantum satis |
|
|
|
|
E 969 |
Advantame |
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 |
|||||
|
(60): Expressed as steviol equivalents |
|||||
|
11.4.2 |
Table-top sweeteners in powder form |
||||
|
Group IV |
Polyols |
quantum satis |
|
|
|
|
E 950 |
Acesulfame K |
quantum satis |
|
|
|
|
E 951 |
Aspartame |
quantum satis |
|
|
|
|
E 952 |
Cyclamic acid and its Na and Ca salts |
quantum satis |
|
|
|
|
E 954 |
Saccharin and its Na, K and Ca salts |
quantum satis |
|
|
|
|
E 955 |
Sucralose |
quantum satis |
|
|
|
|
E 957 |
Thaumatin |
quantum satis |
|
|
|
|
E 959 |
Neohesperidine DC |
quantum satis |
|
|
|
|
E 960a – 960d |
Gliocóisídí steibhióil |
quantum satis |
(1) (60) |
|
|
|
E 961 |
Neotame |
quantum satis |
|
|
|
|
E 962 |
Salt of aspartame-acesulfame |
quantum satis |
|
|
|
|
E 327 |
Calcium lactate |
quantum satis |
|
|
|
|
E 330 |
Citric acid |
quantum satis |
|
|
|
|
E 331 |
Sodium citrates |
quantum satis |
|
|
|
|
E 336 |
Potassium tartrates |
quantum satis |
|
|
|
|
E 341 |
Calcium phosphates |
quantum satis |
|
|
|
|
E 407 |
Carrageenan |
quantum satis |
|
|
|
|
E 410 |
Locust bean gum |
quantum satis |
|
|
|
|
E 412 |
Guar gum |
quantum satis |
|
|
|
|
E 413 |
Tragacanth |
quantum satis |
|
|
|
|
E 414 |
Gum arabic (acacia gum) |
quantum satis |
|
|
|
|
E 415 |
Xanthan gum |
quantum satis |
|
|
|
|
E 418 |
Gellan gum |
quantum satis |
|
|
|
|
E 440 |
Pectins |
quantum satis |
|
|
|
|
E 460 |
Cellulose |
quantum satis |
|
|
|
|
E 461 |
Methyl cellulose |
quantum satis |
|
|
|
|
E 463 |
Hydroxypropyl cellulose |
quantum satis |
|
|
|
|
E 464 |
Hydroxypropyl methyl cellulose |
quantum satis |
|
|
|
|
E 465 |
Ethyl methyl cellulose |
quantum satis |
|
|
|
|
E 466 |
Sodium carboxy methyl cellulose, Cellulose gum |
quantum satis |
|
|
|
|
E 468 |
Cross-linked sodium carboxy methyl cellulose |
50 000 |
|
|
|
|
E 500 |
Sodium carbonates |
quantum satis |
|
|
|
|
E 501 |
Potassium carbonates |
quantum satis |
|
|
|
|
E 551-559 |
Silicon dioxide – silicates |
10 000 |
(1) |
Period of application: until 31 January 2014 |
|
|
E 551-553 |
Silicon dioxide – silicates |
10 000 |
(1) |
Period of application: from 1 February 2014 |
|
|
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 969 |
Advantame |
quantum satis' |
|
|
|
|
E 1200 |
Polydextrose |
quantum satis |
|
|
|
|
E 1521 |
Polyethylene glycol |
quantum satis |
|
|
|
|
(1): The additives may be added individually or in combination |
|||||
|
(60): Expressed as steviol equivalents |
|||||
|
11.4.3 |
Table-top sweeteners in tablets |
||||
|
Group IV |
Polyols |
quantum satis |
|
|
|
|
E 950 |
Acesulfame K |
quantum satis |
|
|
|
|
E 951 |
Aspartame |
quantum satis |
|
|
|
|
E 952 |
Cyclamic acid and its Na and Ca salts |
quantum satis |
|
|
|
|
E 954 |
Saccharin and its Na, K and Ca salts |
quantum satis |
|
|
|
|
E 955 |
Sucralose |
quantum satis |
|
|
|
|
E 957 |
Thaumatin |
quantum satis |
|
|
|
|
E 959 |
Neohesperidine DC |
quantum satis |
|
|
|
|
E 960a – 960d |
Gliocóisídí steibhióil |
quantum satis |
(1) (60) |
|
|
|
E 961 |
Neotame |
quantum satis |
|
|
|
|
E 962 |
Salt of aspartame-acesulfame |
quantum satis |
|
|
|
|
E 296 |
Malic acid |
quantum satis |
|
|
|
|
E 330 |
Citric acid |
quantum satis |
|
|
|
|
E 331 |
Sodium citrates |
quantum satis |
|
|
|
|
E 334 |
Tartaric acid (L(+)-) |
quantum satis |
|
|
|
|
E 336 |
Potassium tartrates |
quantum satis |
|
|
|
|
E 414 |
Gum arabic (acacia gum) |
quantum satis |
|
|
|
|
E 440 |
Pectins |
quantum satis |
|
|
|
|
E 460 |
Cellulose |
quantum satis |
|
|
|
|
E 460 (i) |
Microcrystalline Cellulose, Cellulose gel |
quantum satis |
|
|
|
|
E 460(ii) |
Powdered cellulose |
quantum satis |
|
|
|
|
E 461 |
Methyl cellulose |
quantum satis |
|
|
|
|
E 463 |
Hydroxypropyl cellulose |
quantum satis |
|
|
|
|
E 464 |
Hydroxypropyl methyl cellulose |
quantum satis |
|
|
|
|
E 465 |
Ethyl methyl cellulose |
quantum satis |
|
|
|
|
E 466 |
Sodium carboxy methyl cellulose, Cellulose gum |
quantum satis |
|
|
|
|
E 468 |
Cross-linked sodium carboxy methyl cellulose |
50 000 |
|
|
|
|
E 470a |
Sodium, potassium and calcium salts of fatty acids |
quantum satis |
|
|
|
|
E 470b |
Magnesium salts of fatty acids |
quantum satis |
|
|
|
|
E 471 |
Mono- and diglycerides of fatty acids |
quantum satis |
|
|
|
|
E 500 |
Sodium carbonates |
quantum satis |
|
|
|
|
E 501 |
Potassium carbonates |
quantum satis |
|
|
|
|
E 551-559 |
Silicon dioxide – silicates |
quantum satis |
|
Period of application: until 31 January 2014 |
|
|
E 551-553 |
Silicon dioxide – silicates |
quantum satis |
|
Period of application: from 1 February 2014 |
|
|
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 641 |
L-leucine |
50 000 |
|
|
|
|
E 969 |
Advantame |
quantum satis |
|
|
|
|
E 1200 |
Polydextrose |
quantum satis |
|
|
|
|
E 1201 |
Polyvinylpyrrolidone |
quantum satis |
|
|
|
|
E 1202 |
Polyvinylpolypyrrolidone |
quantum satis |
|
|
|
|
E 1521 |
Polyethylene glycol |
quantum satis |
|
|
|
|
(60): Expressed as steviol equivalents |
|||||
|
12 |
Salts, spices, soups, sauces, salads and protein products |
||||
|
12.1 |
Salt and salt substitutes |
||||
|
12.1.1 |
Salt |
||||
|
E 170 |
Calcium carbonate |
quantum satis |
|
|
|
|
E 338-452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates |
10 000 |
(1) (4) |
|
|
|
E 535-538 |
Ferrocyanides |
20 |
(1) (57) |
|
|
|
E 500 |
Sodium carbonates |
quantum satis |
|
|
|
|
E 504 |
Magnesium carbonates |
quantum satis |
|
|
|
|
E 511 |
Magnesium chloride |
quantum satis |
|
only sea-salt |
|
|
E 530 |
Magnesium oxide |
quantum satis |
|
|
|
|
E 534 |
Iron tartrate |
110 |
(92) |
|
|
|
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 |
|
|
(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 |
|||||
|
(38): Expressed as aluminium |
|||||
|
(92): Expressed on dry matter |
|||||
|
12.1.2 |
Salt substitutes |
||||
|
Group I |
Additives |
|
|
|
|
|
E 338-452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates |
10 000 |
(1) (4) |
|
|
|
E 534 |
Iron tartrate |
110 |
(92) |
|
|
|
E 535-538 |
Ferrocyanides |
20 |
(1) (57) |
|
|
|
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 |
|
|
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 |
|||||
|
(92): Expressed on dry matter |
|||||
|
12.2 |
Herbs, spices, seasonings |
||||
|
12.2.1 |
Herbs and spices |
||||
|
E 220-228 |
Sulphur dioxide — sulphites |
150 |
(3) |
only cinnamon (Cinnamomum ceylanicum) |
|
|
E 460 |
Cellulose |
quantum satis |
|
only when dried |
|
|
E 470a |
Sodium, potassium and calcium salts of fatty acids |
quantum satis |
|
only when dried |
|
|
(3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present |
|||||
|
12.2.2 |
Seasonings and condiments |
||||
|
Group I |
Additives |
|
|
|
|
|
Group II |
Colours at quantum satis |
quantum satis |
|
only seasonings, for example curry powder, tandoori 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 |
|
|
E 104 |
Quinoline Yellow |
10 |
(62) |
only seasonings, for example curry powder, tandoori |
|
|
E 160d |
Lycopene |
50 |
|
|
|
|
E 200-213 |
Sorbic acid – potassium sorbate; Benzoic acid – benzoates |
1 000 |
(1) (2) |
|
|
|
E 220-228 |
Sulphur dioxide — sulphites |
200 |
(3) |
only citrus-juice-based seasonings |
|
|
E 310-321 |
Propyl gallate, TBHQ, BHA and BHT |
200 |
(1) (13) |
|
|
|
E 392 |
Extracts of rosemary |
200 |
(41) (46) |
|
|
|
E 551-559 |
Silicon dioxide – silicates |
30 000 |
(1) |
only seasoning 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 |
|
|
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 |
|||||
|
(62): The total quantity of E 104 and the colours in Group III shall not exceed the maximum listed for Group III |
|||||
|
(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 |
|||||
|
12.3 |
Vinegars and diluted acetic acid (diluted with water to 4-30 % by volume) |
||||
|
Group I |
Additives |
|
|
|
|
|
E 150a-d |
Caramels |
quantum satis |
|
|
|
|
E 220-228 |
Sulphur dioxide — sulphites |
170 |
(3) |
only fermentation vinegar |
|
|
(3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present |
|||||
|
12.4 |
Mustard |
||||
|
Group I |
Additives |
|
|
|
|
|
Group II |
Colours at quantum satis |
quantum satis |
|
|
|
|
Group III |
Colours with combined maximum limit |
300 |
|
|
|
|
Group IV |
Polyols |
quantum satis |
|
|
|
|
E 104 |
Quinoline Yellow |
10 |
(61) |
|
|
|
E 110 |
Sunset Yellow FCF/Orange Yellow S |
50 |
(61) |
|
|
|
E 124 |
Ponceau 4R, Cochineal Red A |
35 |
(61) |
|
|
|
E 200-213 |
Sorbic acid – potassium sorbate; Benzoic acid – benzoates |
1 000 |
(1) (2) |
|
|
|
E 220-228 |
Sulphur dioxide — sulphites |
250 |
(3) |
excluding Dijon mustard |
|
|
E 220-228 |
Sulphur dioxide — sulphites |
500 |
(3) |
only Dijon mustard |
|
|
E 392 |
Extracts of rosemary |
100 |
(41) (46) |
|
|
|
E 950 |
Acesulfame K |
350 |
|
|
|
|
E 951 |
Aspartame |
350 |
|
|
|
|
E 954 |
Saccharin and its Na, K and Ca salts |
320 |
(52) |
|
|
|
E 955 |
Sucralose |
140 |
|
|
|
|
E 959 |
Neohesperidine DC |
50 |
|
|
|
|
E 960a – 960d |
Gliocóisídí steibhióil |
120 |
(1) (60) |
|
|
|
E 961 |
Neotame |
12 |
|
|
|
|
E 962 |
Salt of aspartame-acesulfame |
350 |
(11)b (49) (50) |
|
|
|
E 969 |
Advantame |
4 |
|
|
|
|
(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 |
|||||
|
(60): Expressed as steviol equivalents |
|||||
|
(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 |
|||||
|
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 160b(i) |
Annatto bixin |
15 |
(94) |
|
|
|
E 160b(ii) |
Annatto norbixin |
10 |
(94) |
|
|
|
E 160d |
Lycopene |
20 |
|
|
|
|
E 200-213 |
Sorbic acid – potassium sorbate; Benzoic acid – benzoates |
500 |
(1) (2) |
only liquid soups and broths (excluding canned) |
|
|
E 310-320 |
Propyl gallate, TBHQ and BHA |
200 |
(1) (13) |
only dehydrated soups and broths |
|
|
E 338-452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates |
3 000 |
(1) (4) |
|
|
|
E 363 |
Succinic acid |
5 000 |
|
|
|
|
E 392 |
Extracts of rosemary |
50 |
(46) |
|
|
|
E 427 |
Cassia gum |
2 500 |
|
only dehydrated soups and broths |
|
|
E 432-436 |
Polysorbates |
1 000 |
(1) |
only soups |
|
|
E 473-474 |
Sucrose esters of fatty acids — sucroglycerides |
2 000 |
(1) |
|
|
|
E 900 |
Dimethyl polysiloxane |
10 |
|
|
|
|
E 950 |
Acesulfame K |
110 |
|
only energy-reduced soups |
|
|
E 951 |
Aspartame |
110 |
|
only energy-reduced soups |
|
|
E 954 |
Saccharin and its Na, K and Ca salts |
110 |
(52) |
only energy-reduced soups |
|
|
E 955 |
Sucralose |
45 |
|
only energy-reduced soups |
|
|
E 959 |
Neohesperidine DC |
50 |
|
only energy-reduced soups |
|
|
E 960a – 960d |
Gliocóisídí steibhióil |
40 |
(1) (60) |
anraithí fuinneamhlaghdaithe amháin |
|
|
E 961 |
Neotame |
5 |
|
only energy-reduced soups |
|
|
E 962 |
Salt of aspartame-acesulfame |
110 |
(11)b (49) (50) |
only energy-reduced soups |
|
|
E 969 |
Advantame |
2 |
|
only energy-reduced soups |
|
|
(1): The additives may be added individually or in combination |
|||||
|
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid |
|||||
|
(4): The maximum level is expressed as P2O5 |
|||||
|
(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent |
|||||
|
(49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) |
|||||
|
(50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 |
|||||
|
(52): Maximum usable levels are expressed in free imide |
|||||
|
(13): Maximum limit expressed on fat |
|||||
|
(46): As the sum of carnosol and carnosic acid |
|||||
|
(60): Expressed as steviol equivalents |
|||||
|
(94): When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded. |
|||||
|
12.6 |
Sauces |
||||
|
Group I |
Additives |
|
|
|
|
|
Group II |
Colours at quantum satis |
quantum satis |
|
excluding tomato-based sauces |
|
|
Group III |
Colours with combined maximum limit |
500 |
|
including pickles, relishes, chutney and 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 |
|
|
Group IV |
Polyols |
quantum satis |
|
|
|
|
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 |
|
|
E 160b(i) |
Annatto bixin |
30 |
(94) |
including pickles, relishes, chutney and piccalilli; excluding tomato-based sauces |
|
|
E 160b(ii) |
Annatto norbixin |
30 |
(94) |
including pickles, relishes, chutney and piccalilli; excluding tomato-based sauces |
|
|
E 160d |
Lycopene |
50 |
|
excluding tomato-based sauces |
|
|
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 % |
|
|
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 |
Propyl gallate, TBHQ and BHA |
200 |
(1) (13) |
|
|
|
E 338-452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates |
5 000 |
(1) (4) |
|
|
|
E 385 |
Calcium disodium ethylene diamine tetra-acetate (Calcium disodium EDTA) |
75 |
|
only emulsified sauces |
|
|
E 392 |
Extracts of rosemary |
100 |
(41) (46) |
|
|
|
E 427 |
Cassia gum |
2 500 |
|
|
|
|
E 405 |
Propane-1, 2-diol alginate |
8 000 |
|
|
|
|
E 416 |
Karaya gum |
10 000 |
|
only emulsified sauces |
|
|
E 423 |
Octenyl succinic acid modified gum arabic |
10 000 |
|
|
|
|
▼M89 ————— |
|||||
|
E 432-436 |
Polysorbates |
5 000 |
(1) |
only emulsified sauces |
|
|
E 473-474 |
Sucrose esters of fatty acids — sucroglycerides |
10 000 |
(1) |
|
|
|
E 476 |
Polairicineoláit pholaigliocróil |
4 000 |
|
anlainn eiblithe ina bhfuil cion saille is lú ná 20 %, agus iad sin amháin |
|
|
E 476 |
Polairicineoláit pholaigliocróil |
8 000 |
|
anlainn eiblithe ina bhfuil cion saille 20 % nó níos mó, agus iad sin amháin |
|
|
E 491-495 |
Sorbitan esters |
5 000 |
(1) |
only emulsified sauces |
|
|
E 950 |
Acesulfame K |
350 |
|
|
|
|
E 951 |
Aspartame |
350 |
|
|
|
|
E 954 |
Saccharin and its Na, K and Ca salts |
160 |
(52) |
|
|
|
E 955 |
Sucralose |
450 |
|
|
|
|
E 957 |
Thaumatin |
5 |
|
only as flavour enhancer |
|
|
E 959 |
Neohesperidine DC |
50 |
|
|
|
|
E 960a – 960d |
Gliocóisídí steibhióil |
120 |
(1) (60) |
seachas anlann pónairí soighe (coipthe nó neamhchoipthe) |
|
|
E 960a – 960d |
Gliocóisídí steibhióil |
175 |
(1) (60) |
Anlann pónairí soighe amháin (coipthe nó neamhchoipthe) |
|
|
E 961 |
Neotame |
12 |
|
|
|
|
E 961 |
Neotame |
2 |
|
only as flavour enhancer |
|
|
E 962 |
Salt of aspartame-acesulfame |
350 |
(11)b (49) (50) |
|
|
|
E 969 |
Advantame |
4 |
|
|
|
|
(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 |
|||||
|
(60): Expressed as steviol equivalents |
|||||
|
(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 |
|||||
|
(65): Maximum limit for aluminium coming from aluminium lakes of ►M81 E 120 carminic acid, carmine ◄ 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 |
|||||
|
(94): When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded. |
|||||
|
12.7 |
Salads and savoury-based sandwich spreads |
||||
|
Group I |
Additives |
|
|
|
|
|
Group II |
Colours at quantum satis |
quantum satis |
|
|
|
|
E 200-213 |
Sorbic acid – potassium sorbate; Benzoic acid – benzoates |
1 500 |
(1) (2) |
|
|
|
E 950 |
Acesulfame K |
350 |
|
only Feinkostsalat |
|
|
E 951 |
Aspartame |
350 |
|
only Feinkostsalat |
|
|
E 954 |
Saccharin and its Na, K and Ca salts |
160 |
(52) |
only Feinkostsalat |
|
|
E 955 |
Sucralose |
140 |
|
only Feinkostsalat |
|
|
E 959 |
Neohesperidine DC |
50 |
|
only Feinkostsalat |
|
|
E 961 |
Neotame |
12 |
|
only Feinkostsalat |
|
|
E 962 |
Salt of aspartame-acesulfame |
350 |
(11)b (49) (50) |
only Feinkostsalat |
|
|
E 969 |
Advantame |
4 |
|
only Feinkostsalat |
|
|
(1): The additives may be added individually or in combination |
|||||
|
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid |
|||||
|
(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent |
|||||
|
(49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) |
|||||
|
(50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 |
|||||
|
(52): Maximum usable levels are expressed in free imide |
|||||
|
12.8 |
Yeast and yeast products |
||||
|
Group I |
Additives |
|
|
|
|
|
E 491-495 |
Sorbitan esters |
quantum satis |
|
only dry yeast and yeast for baking |
|
|
12.9 |
Protein products, excluding products covered in category 1.8 |
||||
|
Group I |
Additives |
|
|
|
|
|
Group II |
Colours at quantum satis |
quantum satis |
|
|
|
|
Group III |
Colours with combined maximum limit |
100 |
|
only meat and fish analogues based on vegetable proteins |
|
|
E 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 |
|
|
E 160d |
Lycopene |
30 |
|
only meat and fish analogues based on vegetable proteins |
|
|
E 200-202 |
Sorbic acid – potassium sorbate |
2 000 |
(1) (2) |
only analogues of meat, fish, crustaceans and cephalopods and cheese based on protein |
|
|
E 220-228 |
Sulphur dioxide — sulphites |
200 |
(3) |
only analogues of meat, fish, crustaceans and cephalopods |
|
|
E 220-228 |
Sulphur dioxide — sulphites |
50 |
(3) |
only gelatine |
|
|
E 338-452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates |
20 000 |
(1) (4) |
only vegetable protein drinks |
|
|
E 959 |
Neohesperidine DC |
5 |
|
only vegetable protein products, only as flavour enhancer |
|
|
(1): The additives may be added individually or in combination |
|||||
|
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid |
|||||
|
(3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present |
|||||
|
(4): The maximum level is expressed as P2O5 |
|||||
|
(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 |
|||||
|
13 |
Foods intended for particular nutritional uses as defined by Directive 2009/39/EC |
||||
|
13.1 |
Foods for infants and young children |
||||
|
INTRODUCTION PART, APPLIES TO ALL SUBCATEGORIES |
|||||
|
|
The maximum levels of use indicated refer to foods ready for consumption prepared following manufacturers’ instructions |
||||
|
|
E 307, E 325, E 330, E 331, E 332, E 333, E 338, E 340, E 410, E472c and E 1450 shall be used in conformity with the limits set in the Annexes to Directive 2006/141/EC |
||||
|
13.1.1 |
Infant formulae as defined by Directive 2006/141/EC |
||||
|
|
Note: For the manufacture of acidified milks, non-pathogenic L(+)-lactic acid producing cultures may be used |
||||
|
E 270 |
Lactic acid |
quantum satis |
|
only L(+)-form |
|
|
E 304(i) |
L-ascorbyl palmitate |
10 |
|
|
|
|
E 306 |
Tocopherol-rich extract |
10 |
(16) |
|
|
|
E 307 |
Alpha-tocopherol |
10 |
(16) |
|
|
|
E 308 |
Gamma-tocopherol |
10 |
(16) |
|
|
|
E 309 |
Delta-tocopherol |
10 |
(16) |
|
|
|
E 322 |
Lecithins |
1 000 |
(14) |
|
|
|
E 330 |
Citric acid |
quantum satis |
|
|
|
|
E 331 |
Sodium citrates |
2 000 |
(43) |
|
|
|
E 332 |
Potassium citrates |
|
(43) |
|
|
|
E 338 |
Phosphoric acid |
1 000 |
(4) (44) |
|
|
|
E 339 |
Sodium phosphates |
1 000 |
(4) (15) |
|
|
|
E 340 |
Potassium phosphates |
|
(4) (15) |
|
|
|
E 412 |
Guar gum |
1 000 |
|
only where the liquid product contains partially hydrolysed proteins |
|
|
E 471 |
Mono- and diglycerides of fatty acids |
4 000 |
(14) |
|
|
|
E 472c |
Citric acid esters of mono- and diglycerides of fatty acids |
7 500 |
(14) |
only when sold as powder |
|
|
E 472c |
Citric acid esters of mono- and diglycerides of fatty acids |
9 000 |
(14) |
only sold as liquid where the products contain partially hydrolysed proteins, peptides or amino acids |
|
|
E 473 |
Sucrose esters of fatty acids |
120 |
(14) |
only products containing hydrolysed proteins, peptides or amino acids |
|
|
(4): The maximum level is expressed as P2O5 |
|||||
|
(14): If more than one of the substances E 322, E 471, E 472c and E 473 are added to a foodstuff, the maximum level established for that foodstuff for each of those substances is lowered with that relative part as is present of the other substances together in that foodstuff |
|||||
|
(15): E 339 and E 340 are authorised individually or in combination and in conformity with the limits set in Directives 2006/141/EC, 2006/125/EC, 1999/21/EC |
|||||
|
(16): E 306, E 307, E 308 and E 309 are authorised individually or in combination |
|||||
|
(43): E 331 and E 332 are authorised individually or in combination and in conformity with the limits set in Directives 2006/141/EC, 2006/125/EC, 1999/21/EC |
|||||
|
(44): In conformity with the limits set in Directives 2006/141/EC, 2006/125/EC, 1999/21/EC |
|||||
|
13.1.2 |
Follow-on formulae as defined by Directive 2006/141/EC |
||||
|
|
Note: For the manufacture of acidified milks, non-pathogenic L(+)-lactic acid producing cultures may be used |
||||
|
E 270 |
Lactic acid |
quantum satis |
|
only L(+)-form |
|
|
E 304(i) |
L-ascorbyl palmitate |
10 |
|
|
|
|
E 306 |
Tocopherol-rich extract |
10 |
(16) |
|
|
|
E 307 |
Alpha-tocopherol |
10 |
(16) |
|
|
|
E 308 |
Gamma-tocopherol |
10 |
(16) |
|
|
|
E 309 |
Delta-tocopherol |
10 |
(16) |
|
|
|
E 322 |
Lecithins |
1 000 |
(14) |
|
|
|
E 330 |
Citric acid |
quantum satis |
|
|
|
|
E 331 |
Sodium citrates |
2 000 |
(43) |
|
|
|
E 332 |
Potassium citrates |
quantum satis |
(43) |
|
|
|
E 338 |
Phosphoric acid |
|
(4) (44) |
|
|
|
E 339 |
Sodium phosphates |
1 000 |
(4) (15) |
|
|
|
E 340 |
Potassium phosphates |
|
(4) (15) |
|
|
|
E 407 |
Carrageenan |
300 |
(17) |
|
|
|
E 410 |
Locust bean gum |
1 000 |
(17) |
|
|
|
E 412 |
Guar gum |
1 000 |
(17) |
|
|
|
E 440 |
Pectins |
5 000 |
|
only acidified follow-on formulae |
|
|
E 471 |
Mono- and diglycerides of fatty acids |
4 000 |
(14) |
|
|
|
E 472c |
Citric acid esters of mono- and diglycerides of fatty acids |
7 500 |
(14) |
only when sold as powder |
|
|
E 472c |
Citric acid esters of mono- and diglycerides of fatty acids |
9 000 |
(14) |
only when sold as liquid where the products contain partially hydrolysed proteins, peptides or amino acids |
|
|
E 473 |
Sucrose esters of fatty acids |
120 |
(14) |
only products containing hydrolysed proteins, peptides or amino acids |
|
|
(4): The maximum level is expressed as P2O5 |
|||||
|
(14): If more than one of the substances E 322, E 471, E 472c and E 473 are added to a foodstuff, the maximum level established for that foodstuff for each of those substances is lowered with that relative part as is present of the other substances together in that foodstuff |
|||||
|
(15): E 339 and E 340 are authorised individually or in combination and in conformity with the limits set in Directives 2006/141/EC, 2006/125/EC, 1999/21/EC |
|||||
|
(16): E 306, E 307, E 308 and E 309 are authorised individually or in combination |
|||||
|
(17): If more than one of the substances E 407, E 410 and E 412 is added to a foodstuff, the maximum level established for that foodstuff for each of those substances is lowered with that relative part as is present of the other substances together in that foodstuff |
|||||
|
(43): E 331 and E 332 are authorised individually or in combination and in conformity with the limits set in Directives 2006/141/EC, 2006/125/EC, 1999/21/EC |
|||||
|
(44): In conformity with the limits set in Directives 2006/141/EC, 2006/125/EC, 1999/21/EC |
|||||
|
13.1.3 |
Processed cereal-based foods and baby foods for infants and young children as defined by Directive 2006/125/EC |
||||
|
E 170 |
Calcium carbonate |
quantum satis |
|
only processed cereal-based foods and baby foods, only for pH adjustment |
|
|
E 260 |
Acetic acid |
quantum satis |
|
only processed cereal-based foods and baby foods, only for pH adjustment |
|
|
E 261 |
Potassium acetates |
quantum satis |
|
only processed cereal-based foods and baby foods, only for pH adjustment Period of application: From 6 February 2013 |
|
|
E 262 |
Sodium acetates |
quantum satis |
|
only processed cereal-based foods and baby foods, only for pH adjustment |
|
|
E 263 |
Calcium acetate |
quantum satis |
|
only processed cereal-based foods and baby foods, only for pH adjustment |
|
|
E 270 |
Lactic acid |
quantum satis |
|
only processed cereal-based foods and baby foods, only for pH adjustment, L(+)-form only |
|
|
E 296 |
Malic acid |
quantum satis |
|
only processed cereal-based foods and baby foods, only for pH adjustment, L(+)-form only |
|
|
E 300 |
L-ascorbic acid |
200 |
(18) |
only fat-containing cereal-based foods including biscuits and rusks and baby foods |
|
|
E 301 |
Sodium L-ascorbate |
200 |
(18) |
only fat-containing cereal-based foods including biscuits and rusks and baby foods |
|
|
E 302 |
Calcium L-ascorbate |
200 |
(18) |
only fat-containing cereal-based foods including biscuits and rusks and baby foods |
|
|
E 304(i) |
L-ascorbyl palmitate |
100 |
(19) |
only fat-containing cereal-based foods including biscuits and rusks and baby foods |
|
|
E 306 |
Tocopherol-rich extract |
100 |
(19) |
only fat-containing cereal-based foods including biscuits and rusks and baby foods |
|
|
E 307 |
Alpha-tocopherol |
100 |
(19) |
only fat-containing cereal-based foods including biscuits and rusks and baby foods |
|
|
E 308 |
Gamma-tocopherol |
100 |
(19) |
only fat-containing cereal-based foods including biscuits and rusks and baby foods |
|
|
E 309 |
Delta-tocopherol |
100 |
(19) |
only fat-containing cereal-based foods including biscuits and rusks and baby foods |
|
|
E 322 |
Lecithins |
10 000 |
|
only biscuits and rusks, cereal-based foods, baby foods |
|
|
E 325 |
Sodium lactate |
quantum satis |
|
only processed cereal-based foods and baby foods, only for pH adjustment, L(+)-form only |
|
|
E 326 |
Potassium lactate |
quantum satis |
|
only processed cereal-based foods and baby foods, only for pH adjustment, L(+)-form only |
|
|
E 327 |
Calcium lactate |
quantum satis |
|
only processed cereal-based foods and baby foods, only for pH adjustment, L(+)-form only |
|
|
E 330 |
Citric acid |
quantum satis |
|
only processed cereal-based foods and baby foods, only for pH adjustment |
|
|
E 331 |
Sodium citrates |
quantum satis |
|
only processed cereal-based foods and baby foods, only for pH adjustment |
|
|
E 332 |
Potassium citrates |
quantum satis |
|
only processed cereal-based foods and baby foods, only for pH adjustment |
|
|
E 333 |
Calcium citrates |
quantum satis |
|
only processed cereal-based foods and baby foods, only for pH adjustment |
|
|
E 334 |
Tartaric acid (L(+)-) |
5 000 |
(42) |
only L(+)-form; only biscuits and rusks and baby foods |
|
|
E 335 |
Sodium tartrates |
5 000 |
(42) |
only L(+)-form; only biscuits and rusks and baby foods |
|
|
E 336 |
Potassium tartrates |
5 000 |
(42) |
only L(+)-form; only biscuits and rusks and baby foods |
|
|
E 338 |
Phosphoric acid |
1 000 |
(4) |
only processed cereal-based foods and baby foods, only for pH adjustment |
|
|
E 339 |
Sodium phosphates |
1 000 |
(4) (20) |
only cereals |
|
|
E 340 |
Potassium phosphates |
1 000 |
(4) (20) |
only cereals |
|
|
E 341 |
Calcium phosphates |
1 000 |
(4) (20) |
only cereals |
|
|
E 341 |
Calcium phosphates |
1 000 |
(4) |
only in fruit-based desserts |
|
|
E 354 |
Calcium tartrate |
5 000 |
(42) |
only L(+)-form; only biscuits and rusks |
|
|
E 400 |
Alginic acid |
500 |
(23) |
only deserts and puddings |
|
|
E 401 |
Sodium alginate |
500 |
(23) |
only deserts and puddings |
|
|
E 402 |
Potassium alginate |
500 |
(23) |
only deserts and puddings |
|
|
E 404 |
Calcium alginate |
500 |
(23) |
only deserts and puddings |
|
|
E 410 |
Locust bean gum |
10 000 |
(21) |
only processed cereal-based foods and baby foods |
|
|
E 412 |
Guar gum |
10 000 |
(21) |
only processed cereal-based foods and baby foods |
|
|
E 414 |
Gum arabic (acacia gum) |
10 000 |
(21) |
only processed cereal-based foods and baby foods |
|
|
E 415 |
Xanthan gum |
10 000 |
(21) |
only processed cereal-based foods and baby foods |
|
|
E 440 |
Pectin |
10 000 |
(21) |
only processed cereal-based foods and baby foods |
|
|
E 410 |
Locust bean gum |
20 000 |
(21) |
only gluten-free cereal-based foods |
|
|
E 412 |
Guar gum |
20 000 |
(21) |
only gluten-free cereal-based foods |
|
|
E 414 |
Gum arabic (acacia gum) |
20 000 |
(21) |
only gluten-free cereal-based foods |
|
|
E 415 |
Xanthan gum |
20 000 |
(21) |
only gluten-free cereal-based foods |
|
|
E 440 |
Pectin |
20 000 |
(21) |
only gluten-free cereal-based foods |
|
|
E 450 |
Diphosphates |
5 000 |
(4) (42) |
only biscuits and rusks |
|
|
E 471 |
Mono- and diglycerides of fatty acids |
5 000 |
(22) |
only biscuits and rusks, cereal-based foods, baby foods |
|
|
E 472a |
Acetic acid esters of mono- and diglycerides of fatty acids |
5 000 |
(22) |
only biscuits and rusks, cereal-based foods, baby foods |
|
|
E 472b |
Lactic acid esters of mono- and diglycerides of fatty acids |
5 000 |
(22) |
only biscuits and rusks, cereal-based foods, baby foods |
|
|
E 472c |
Citric acid esters of mono- and diglycerides of fatty acids |
5 000 |
(22) |
only biscuits and rusks, cereal-based foods, baby foods |
|
|
E 500 |
Sodium carbonates |
quantum satis |
|
only as rising agent |
|
|
E 501 |
Potassium carbonates |
quantum satis |
|
only as rising agent |
|
|
E 503 |
Ammonium carbonates |
quantum satis |
|
only as rising agent |
|
|
E 507 |
Hydrochloric acid |
quantum satis |
|
only processed cereal-based foods and baby foods, only for pH adjustment |
|
|
E 524 |
Sodium hydroxide |
quantum satis |
|
only processed cereal-based foods and baby foods, only for pH adjustment |
|
|
E 525 |
Potassium hydroxide |
quantum satis |
|
only processed cereal-based foods and baby foods, only for pH adjustment |
|
|
E 526 |
Calcium hydroxide |
quantum satis |
|
only processed cereal-based foods and baby foods, only for pH adjustment |
|
|
E 551 |
Silicon dioxide |
2 000 |
|
only Dry cereals |
|
|
E 575 |
Glucono-delta-lactone |
5 000 |
(42) |
only biscuits and rusks |
|
|
E 920 |
L-cysteine |
1 000 |
|
only biscuits for infants and young children |
|
|
E 1404 |
Oxidized starch |
50 000 |
|
only processed cereal-based foods and baby foods |
|
|
E 1410 |
Monostarch phosphate |
50 000 |
|
only processed cereal-based foods and baby foods |
|
|
E 1412 |
Distarch phosphate |
50 000 |
|
only processed cereal-based foods and baby foods |
|
|
E 1413 |
Phosphated distarch phosphate |
50 000 |
|
only processed cereal-based foods and baby foods |
|
|
E 1414 |
Acetylated distarch phosphate |
50 000 |
|
only processed cereal-based foods and baby foods |
|
|
E 1420 |
Acetylated starch |
50 000 |
|
only processed cereal-based foods and baby foods |
|
|
E 1422 |
Acetylated distarch adipate |
50 000 |
|
only processed cereal-based foods and baby foods |
|
|
E 1450 |
Starch sodium octenyl succinate |
50 000 |
|
only processed cereal-based foods and baby foods |
|
|
E 1451 |
Acetylated oxidised starch |
50 000 |
|
only processed cereal-based foods and baby foods |
|
|
E 300 |
Ascorbic acid |
300 |
(18) |
only fruit — and vegetable based drinks, juices and baby foods |
|
|
E 301 |
Sodium ascorbate |
300 |
(18) |
only fruit — and vegetable based drinks, juices and baby foods |
|
|
E 302 |
Calcium ascorbate |
300 |
(18) |
only fruit — and vegetable based drinks, juices and baby foods |
|
|
E 333 |
Calcium citrates |
quantum satis |
|
only low sugar fruit-based products |
|
|
(1): The additives may be added individually or in combination |
|||||
|
(4): The maximum level is expressed as P2O5 |
|||||
|
(18): E 300, E 301 and E 302 are authorised individually or in combination, levels expressed as ascorbic acid |
|||||
|
(19): E 304, E 306, E 307, E 308 and E 309 are authorised individually are in combination |
|||||
|
(20): E 339, E 340 and E 341 are authorised individually or in combination |
|||||
|
(21): E 410, E 412, E 414, E 415 and E 440 are authorised individually or in combination |
|||||
|
(22): E 471, E 472a, E 472b and E 472c are authorised individually or in combination |
|||||
|
(23): E 400, E 401, E 402 and E 404 are authorised individually or in combination |
|||||
|
(42): As a residue |
|||||
|
13.1.4 |
Other foods for young children |
||||
|
|
Note: For the manufacture of acidified milks, non-pathogenic L(+)-lactic acid producing cultures may be used |
||||
|
E 270 |
Lactic acid |
quantum satis |
|
only L(+)-form |
|
|
E 304(i) |
L-ascorbyl palmitate |
100 |
(19) |
|
|
|
E 306 |
Tocopherol-rich extract |
100 |
(19) |
|
|
|
E 307 |
Alpha-tocopherol |
100 |
(19) |
|
|
|
E 308 |
Gamma-tocopherol |
100 |
(19) |
|
|
|
E 309 |
Delta-tocopherol |
100 |
(19) |
|
|
|
E 322 |
Lecithins |
10 000 |
(14) |
|
|
|
E 330 |
Citric acid |
quantum satis |
|
|
|
|
E 331 |
Sodium citrates |
2 000 |
(43) |
|
|
|
E 332 |
Potassium citrates |
quantum satis |
(43) |
|
|
|
E 338 |
Phosphoric acid |
|
(1) (4) (44) |
|
|
|
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 |
|||||
|
(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 |
|||||
|
13.1.5 |
Dietary foods for infants and young children for special medical purposes as defined by Directive 1999/21/EC and special formulae for infants |
||||
|
13.1.5.1 |
Dietary foods for infants for special medical purposes and special formulae for infants |
||||
|
The additives of categories 13.1.1 and 13.1.2 are applicable |
|||||
|
E 170 |
Calcium carbonate |
quantum satis |
|
|
|
|
E 304(i) |
L-ascorbyl palmitate |
100 |
|
|
|
|
E 331 |
Sodium citrates |
quantum satis |
|
|
|
|
E 332 |
Potassium citrates |
quantum satis |
|
|
|
|
E 333 |
Calcium citrates |
quantum satis |
|
|
|
|
E 338 |
Phosphoric acid |
1 000 |
(1) (4) |
only for pH adjustment |
|
|
E 339 |
Sodium phosphates |
1 000 |
(1) (4) (20) |
|
|
|
E 340 |
Potassium phosphates |
1 000 |
(1) (4) (20) |
|
|
|
E 341 |
Calcium phosphates |
1 000 |
(1) (4) (20) |
|
|
|
E 401 |
Sodium alginate |
1 000 |
|
From four months onwards in special food products with adapted composition, required for metabolic disorders and for general tube-feeding |
|
|
E 405 |
Propane-1, 2-diol alginate |
200 |
|
From 12 months onwards in specialised diets intended for young children who have cow’s milk intolerance or inborn errors of metabolism |
|
|
E 410 |
Locust bean gum |
10 000 |
|
From birth onwards in products for reduction of gastro-oesophageal reflux |
|
|
E 412 |
Guar gum |
10 000 |
|
From birth onwards in products in liquid formulae containing hydrolysed proteins, peptides or amino acids |
|
|
E 415 |
Xanthan gum |
1 200 |
|
From birth onwards for use in products based on amino acids or peptides for use with patients who have problems with impairment of the gastrointestinal tract, protein mal-absorption or inborn errors of metabolism |
|
|
E 440 |
Pectins |
10 000 |
|
From birth onwards in products used in case of gastro-intestinal disorders |
|
|
E 466 |
Sodium carboxy methyl cellulose, Cellulose gum |
10 000 |
|
From birth onwards in products for the dietary management of metabolic disorders |
|
|
E 471 |
Mono- and diglycerides of fatty acids |
5 000 |
|
From birth onwards in specialised diets, particularly those devoid of proteins |
|
|
E 472c |
Citric acid esters of mono- and diglycerides of fatty acids |
7 500 |
|
only when sold as powder; From birth onwards |
|
|
E 472c |
Citric acid esters of mono- and diglycerides of fatty acids |
9 000 |
|
only when sold as liquid; From birth onwards |
|
|
E 473 |
Sucrose esters of fatty acids |
120 |
|
only products containing hydrolysed proteins, peptides and amino acids |
|
|
E 500 |
Sodium carbonates |
quantum satis |
|
only as rising agent |
|
|
E 501 |
Potassium carbonates |
quantum satis |
|
only as rising agent |
|
|
E 507 |
Hydrochloric acid |
quantum satis |
|
only as rising agent |
|
|
E 524 |
Sodium hydroxide |
quantum satis |
|
only for pH adjustment |
|
|
E 525 |
Potassium hydroxide |
quantum satis |
|
only for pH adjustment |
|
|
E 526 |
Calcium hydroxide |
quantum satis |
|
only for pH adjustment |
|
|
E 1450 |
Starch sodium octenyl succinate |
20 000 |
|
only in infant formulae and follow-on formulae |
|
|
(1): The additives may be added individually or in combination |
|||||
|
(4): The maximum level is expressed as P2O5 |
|||||
|
(20): E 339, E 340 and E 341 are authorised individually or in combination |
|||||
|
13.1.5.2 |
Dietary foods for babies and young children for special medical purposes as defined in Directive 1999/21/EC |
||||
|
The additives of categories 13.1.2 and 13.1.3 are applicable, except for E 270, E 333, E 341 |
|||||
|
E 401 |
Sodium alginate |
1 000 |
|
From four months onwards in special food products with adapted composition, required for metabolic disorders and for general tube-feeding |
|
|
E 405 |
Propane-1, 2-diol alginate |
200 |
|
From 12 months onwards in specialised diets intended for young children who have cow’s milk intolerance or inborn errors of metabolism |
|
|
E 410 |
Locust bean gum |
10 000 |
|
From birth onwards in products for reduction of gastro-oesophageal reflux |
|
|
E 412 |
Guar gum |
10 000 |
|
From birth onwards in products in liquid formulae containing hydrolysed proteins, peptides or amino acids |
|
|
E 415 |
Xanthan gum |
1 200 |
|
From birth onwards for use in products based on amino acids or peptides for use with patients who have problems with impairment of the gastrointestinal tract, protein mal-absorption or inborn errors of metabolism |
|
|
E 440 |
Pectins |
10 000 |
|
From birth onwards in products used in case of gastro-intestinal disorders |
|
|
E 466 |
Sodium carboxy methyl cellulose, Cellulose gum |
10 000 |
|
From birth onwards in products for the dietary management of metabolic disorders |
|
|
E 471 |
Mono- and diglycerides of fatty acids |
5 000 |
|
From birth onwards in specialised diets, particularly those devoid of proteins |
|
|
E 472c |
Citric acid esters of mono- and diglycerides of fatty acids |
7 500 |
|
only when sold as powder; From birth onwards |
|
|
E 472c |
Citric acid esters of mono- and diglycerides of fatty acids |
9 000 |
|
only when sold as liquid; From birth onwards |
|
|
E 473 |
Sucrose esters of fatty acids |
120 |
|
only products containing hydrolysed proteins, peptides and amino acids |
|
|
E 1450 |
Starch sodium octenyl succinate |
20 000 |
|
|
|
|
13.2 |
Dietary foods for special medical purposes defined in Directive 1999/21/EC (excluding products from food category 13.1.5) |
||||
|
Products in this category can also contain additives that are allowed in the corresponding food categories |
|||||
|
Group I |
Additives |
|
|
|
|
|
Group II |
Colours at quantum satis |
quantum satis |
|
|
|
|
Group III |
Colours with combined maximum limit |
50 |
(88) |
|
|
|
Group IV |
Polyols |
quantum satis |
|
|
|
|
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) |
|
|
|
E 160d |
Lycopene |
30 |
|
|
|
|
E 200-213 |
Sorbic acid – potassium sorbate; Benzoic acid – benzoates |
1 500 |
(1) (2) |
|
|
|
E 338-452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates |
5 000 |
(1) (4) |
|
|
|
E 405 |
Propane-1, 2-diol alginate |
1 200 |
|
|
|
|
E 406 |
Agar |
quantum satis |
|
only foods in tablet and coated tablet form |
|
|
E 432-436 |
Polysorbates |
1 000 |
(1) |
|
|
|
E 473-474 |
Sucrose esters of fatty acids — sucroglycerides |
5 000 |
(1) |
|
|
|
E 475 |
Polyglycerol esters of fatty acids |
5 000 |
|
|
|
|
E 477 |
Propane-1,2-diol esters of fatty acids |
1 000 |
|
|
|
|
E 481-482 |
Stearoyl-2-lactylates |
2 000 |
(1) |
|
|
|
E 491-495 |
Sorbitan esters |
5 000 |
(1) |
|
|
|
E 950 |
Acesulfame K |
450 |
|
|
|
|
E 951 |
Aspartame |
1 000 |
|
|
|
|
E 952 |
Cyclamic acid and its Na and Ca salts |
400 |
(51) |
|
|
|
E 954 |
Saccharin and its Na, K and Ca salts |
200 |
(52) |
|
|
|
E 955 |
Sucralose |
400 |
|
|
|
|
E 959 |
Neohesperidine DC |
100 |
|
|
|
|
E 960a – 960d |
Gliocóisídí steibhióil |
330 |
(1) (60) |
|
|
|
E 961 |
Neotame |
32 |
|
|
|
|
E 962 |
Salt of aspartame-acesulfame |
450 |
(11)a (49) (50) |
|
|
|
E 960 |
Advantame |
10 |
|
|
|
|
E 1201 |
Polaivinilpioróladón |
quantum satis |
|
i bhfoirm táibléad agus i bhfoirm táibléad brataithe agus sna foirmeacha sin amháin |
|
|
(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 |
|||||
|
(60): Expressed as steviol equivalents |
|||||
|
(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 |
|||||
|
(88): Maximum limit for aluminium coming from aluminium lakes of ►M81 E 120 carminic acid, carmine ◄ 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 |
|||||
|
13.3 |
Dietary foods for weight control diets intended to replace total daily food intake or an individual meal (the whole or part of the total daily diet) |
||||
|
Group I |
Additives |
|
|
|
|
|
Group II |
Colours at quantum satis |
quantum satis |
|
|
|
|
Group III |
Colours with combined maximum limit |
50 |
|
|
|
|
Group IV |
Polyols |
quantum satis |
|
|
|
|
E 104 |
Quinoline Yellow |
10 |
(61) |
|
|
|
E 110 |
Sunset Yellow FCF/Orange Yellow S |
10 |
(61) |
|
|
|
E 124 |
Ponceau 4R, Cochineal Red A |
10 |
(61) |
|
|
|
E 160d |
Lycopene |
30 |
|
|
|
|
E 200-213 |
Sorbic acid – potassium sorbate; Benzoic acid – benzoates |
1 500 |
(1) (2) |
|
|
|
E 338-452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates |
5 000 |
(1) (4) |
|
|
|
E 405 |
Propane-1, 2-diol alginate |
1 200 |
|
|
|
|
E 432-436 |
Polysorbates |
1 000 |
(1) |
|
|
|
E 473-474 |
Sucrose esters of fatty acids — sucroglycerides |
5 000 |
(1) |
|
|
|
E 475 |
Polyglycerol esters of fatty acids |
5 000 |
|
|
|
|
E 477 |
Propane-1,2-diol esters of fatty acids |
1 000 |
|
|
|
|
E 481-482 |
Stearoyl-2-lactylates |
2 000 |
(1) |
|
|
|
E 491-495 |
Sorbitan esters |
5 000 |
(1) |
|
|
|
E 950 |
Acesulfame K |
450 |
|
|
|
|
E 951 |
Aspartame |
800 |
|
|
|
|
E 952 |
Cyclamic acid and its Na and Ca salts |
400 |
(51) |
|
|
|
E 954 |
Saccharin and its Na, K and Ca salts |
240 |
(52) |
|
|
|
E 955 |
Sucralose |
320 |
|
|
|
|
E 959 |
Neohesperidine DC |
100 |
|
|
|
|
E 960a – 960d |
Gliocóisídí steibhióil |
270 |
(1) (60) |
|
|
|
E 961 |
Neotame |
26 |
|
|
|
|
E 962 |
Salt of aspartame-acesulfame |
450 |
(11)a (49) (50) |
|
|
|
E 960 |
Advantame |
8 |
|
|
|
|
(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 |
|||||
|
(60): Expressed as steviol equivalents |
|||||
|
(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 |
|||||
|
13.4 |
Foods suitable for people intolerant to gluten as defined by Regulation (EC) No 41/2009 |
||||
|
Products in this category can also use additives that are allowed in the corresponding food counterparts categories |
|||||
|
Group I |
Additives |
|
|
including dry pasta |
|
|
Group II |
Colours at quantum satis |
quantum satis |
|
|
|
|
Group IV |
Polyols |
quantum satis |
|
|
|
|
E 338-452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates |
5 000 |
(1) (4) |
|
|
|
In addition, all additives in the gluten containing counterparts are authorised |
|||||
|
|
(1): The additives may be added individually or in combination |
||||
|
|
(4): The maximum level is expressed as P2O5 |
||||
|
14 |
Beverages |
||||
|
14.1 |
Non-alcoholic beverages |
||||
|
14.1.1 |
Water, including natural mineral water as defined in Directive 2009/54/EC and spring water and all other bottled or packed waters |
||||
|
E 338-452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates |
500 |
(1) (4) |
only prepared table waters |
|
|
(1): The additives may be added individually or in combination |
|||||
|
(4): The maximum level is expressed as P2O5 |
|||||
|
(48): Mineral salts added to prepared table waters for standardisation are not classified as additives |
|||||
|
14.1.2 |
Fruit juices as defined by Directive 2001/112/EC and vegetable juices |
||||
|
Group I |
Additives |
|
|
only vegetable juices |
|
|
E 170 |
Calcium carbonate |
quantum satis |
|
only grape juice |
|
|
E 200-202 |
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 |
|
|
E 210-213 |
Benzoic acid — benzoates |
200 |
(1) (2) |
only Sød … saft and sødet … saft |
|
|
E 220-228 |
Sulphur dioxide — sulphites |
2 000 |
(3) |
only concentrated grape juice for home wine-making |
|
|
E 220-228 |
Sulphur dioxide — sulphites |
50 |
(3) |
only orange, grapefruit, apple and pineapple juice for bulk dispensing in catering establishments |
|
|
E 220-228 |
Sulphur dioxide — sulphites |
350 |
(3) |
only lime and lemon juice |
|
|
E 220-228 |
Sulphur dioxide — sulphites |
70 |
(3) |
only grape juice, unfermented, for sacramental use |
|
|
E 296 |
Malic acid |
3 000 |
|
only pineapple juice |
|
|
E 300 |
Ascorbic acid |
quantum satis |
|
|
|
|
E 330 |
Citric acid |
3 000 |
|
|
|
|
E 336 |
Potassium tartrates |
quantum satis |
|
only grape juice |
|
|
E 440 |
Pectins |
3 000 |
|
only pineapple and passion fruit juice |
|
|
E 900 |
Dimethyl polysiloxane |
10 |
|
only pineapple juice and Sød … saft and sødet … saft |
|
|
(1): The additives may be added individually or in combination |
|||||
|
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid |
|||||
|
(3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present |
|||||
|
14.1.3 |
Fruit nectars as defined by Directive 2001/112/EC and vegetable nectars and similar products |
||||
|
Group I |
Additives |
|
|
only vegetable nectars, E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used |
|
|
E 200-202 |
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 |
|
|
E 210-213 |
Benzoic acid — benzoates |
150 |
(1) (2) |
only traditional Swedish and Finnish fruit syrups |
|
|
E 270 |
Lactic acid |
5 000 |
|
|
|
|
E 296 |
Malic acid |
quantum satis |
|
only traditional Swedish and Finnish fruit syrups |
|
|
E 300 |
Ascorbic acid |
quantum satis |
|
|
|
|
E 330 |
Citric acid |
5 000 |
|
|
|
|
E 440 |
Pectins |
3 000 |
|
only pineapple and passion fruit |
|
|
E 466 |
Sodium carboxy methyl cellulose, Cellulose gum |
quantum satis |
|
only traditional Swedish and Finnish fruit syrups from citrus |
|
|
E 950 |
Acesulfame K |
350 |
|
only energy-reduced or with no added sugar |
|
|
E 951 |
Aspartame |
600 |
|
only energy-reduced or with no added sugar |
|
|
E 952 |
Cyclamic acid and its Na and Ca salts |
250 |
(51) |
only energy-reduced or with no added sugar |
|
|
E 954 |
Saccharin and its Na, K and Ca salts |
80 |
(52) |
only energy-reduced or with no added sugar |
|
|
E 955 |
Sucralose |
300 |
|
only energy-reduced or with no added sugar |
|
|
E 959 |
Neohesperidine DC |
30 |
|
only energy-reduced or with no added sugar |
|
|
E 960a – 960d |
Gliocóisídí steibhióil |
100 |
(1) (60) |
fuinneamhlaghdaithe nó gan aon siúcra breise curtha leo, agus iad sin amháin |
|
|
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 |
|
|
E 969 |
Advantame |
6 |
|
only energy-reduced or with no added sugar |
|
|
(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent |
|||||
|
(49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) |
|||||
|
(50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 |
|||||
|
(51): Maximum usable levels are expressed in free acid |
|||||
|
(52): Maximum usable levels are expressed in free imide |
|||||
|
(60): Expressed as steviol equivalents |
|||||
|
14.1.4 |
Flavoured drinks |
||||
|
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 |
|
|
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 |
|
|
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 |
|
|
E 160b(i) |
Annatto bixin |
20 |
|
|
|
|
E 160d |
Lycopene |
12 |
|
excluding dilutable drinks |
|
|
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 |
|
|
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 246 |
Glicilipidí |
50 |
|
gan deochanna déiríochta a áireamh |
|
|
E 297 |
Fumaric acid |
1 000 |
|
only instant powders for fruit-based drinks |
|
|
E 338-452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates |
700 |
(1) (4) |
|
|
|
E 338-452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates |
500 |
(1) (4) |
only sport drinks |
|
|
E 338-452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates |
4 000 |
(1) (4) |
only whey protein containing sport drinks |
|
|
E 338-452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates |
20 000 |
(1) (4) |
only vegetable protein drinks |
|
|
E 338-452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates |
2 000 |
(1) (4) |
only chocolate and malt dairy-based drinks |
|
|
E 355-357 |
Adipic acid — adipates |
10 000 |
(1) |
only powders for home preparation of drinks |
|
|
E 363 |
Succinic acid |
3 000 |
|
only powders for home preparation of drinks |
|
|
E 405 |
Propane-1, 2-diol alginate |
300 |
|
|
|
|
E 423 |
Octenyl succinic acid modified gum arabic |
1 000 |
only in energy drinks and in drinks containing fruit juice |
|
|
|
▼M89 ————— |
|||||
|
E 432-436 |
Polysorbates |
10 |
(1) |
only carbonated drinks |
|
|
E 444 |
Sucrose acetate isobutyrate |
300 |
|
only cloudy drinks |
|
|
E 445 |
Glycerol esters of wood rosins |
100 |
|
only cloudy drinks |
|
|
E 459 |
Beta-cyclodextrin |
500 |
|
only flavoured powdered instant drinks |
|
|
E 473-474 |
Sucrose esters of fatty acids — sucroglycerides |
5 000 |
(1) |
only aniseed-based, dairy-based, coconut and almond drinks |
|
|
E 473-474 |
Sucrose esters of fatty acids — sucroglycerides |
10 000 |
(1) |
only powders for the preparation of hot beverages |
|
|
E 481-482 |
Sodium and Calcium stearoyl-2-lactylates |
2 000 |
(1) |
only powders for the preparation of hot beverages |
|
|
E 900 |
Dimethyl polysiloxane |
10 |
|
|
|
|
E 950 |
Acesulfame K |
350 |
|
only energy-reduced or with no added sugar |
|
|
E 951 |
Aspartame |
600 |
|
only energy-reduced or with no added sugar |
|
|
E 952 |
Cyclamic acid and its Na and Ca salts |
250 |
(51) |
only energy-reduced or with no added sugar |
|
|
E 954 |
Saccharin and its Na, K and Ca salts |
80 |
(52) |
only energy-reduced or with no added sugar |
|
|
E 954 |
Saccharin and its Na, K and Ca salts |
100 |
(52) |
only ‘gaseosa’ energy-reduced or with no added sugar |
|
|
E 955 |
Sucralose |
300 |
|
only energy-reduced or with no added sugar |
|
|
E 959 |
Neohesperidine DC |
30 |
|
only energy-reduced or with no added sugar, except milk and milk derivative based flavoured drinks |
|
|
E 959 |
Neohesperidine DC |
50 |
|
only milk and milk derivative based flavoured drinks, energy-reduced or with no added sugar |
|
|
E 957 |
Thaumatin |
0,5 |
|
only water based flavoured non-alcoholic drinks, as flavour enhancer only |
|
|
E 960a – 960d |
Gliocóisídí steibhióil |
80 |
(1) (60) |
fuinneamhlaghdaithe nó gan aon siúcra breise curtha leo, agus iad sin amháin |
|
|
E 961 |
Neotame |
20 |
|
only energy-reduced or with no added sugar |
|
|
E 961 |
Neotame |
2 |
|
only energy-reduced or with no added sugar, as flavour enhancer |
|
|
E 962 |
Salt of aspartame-acesulfame |
350 |
(11)a (49) (50) |
only energy-reduced or with no added sugar |
|
|
E 968 |
Erythritol |
16 000 |
|
only energy-reduced or with no added sugars, as flavour enhancer only |
|
|
E 969 |
Advantame |
6 |
|
only energy reduced or with no added sugar |
|
|
E 999 |
Quillaia extract |
200 |
(45) |
|
|
|
(1): The additives may be added individually or in combination |
|||||
|
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid |
|||||
|
(3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present |
|||||
|
(4): The maximum level is expressed as P2O5 |
|||||
|
(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent |
|||||
|
(49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) |
|||||
|
(50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 |
|||||
|
(51): Maximum usable levels are expressed in free acid |
|||||
|
(52): Maximum usable levels are expressed in free imide |
|||||
|
(24): Ingoing amount, residues not detectable |
|||||
|
(25): The quantities of each of the colours E 122 and E 155 may not exceed 50 mg/kg or mg/l |
|||||
|
(45): Calculated as anhydrous extract |
|||||
|
(60): Expressed as steviol equivalents |
|||||
|
(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 |
|||||
|
(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 |
|||||
|
14.1.5 |
Coffee, tea, herbal and fruit infusions, chicory; tea, herbal and fruit infusions and chicory extracts; tea, plant, fruit and cereal preparations for infusions, as well as mixes and instant mixes of these products |
||||
|
14.1.5.1 |
Coffee, coffee extracts |
||||
|
E 901 |
Beeswax, white and yellow |
quantum satis |
|
only coffee beans, as glazing agent |
|
|
E 902 |
Candelilla wax |
quantum satis |
|
only coffee beans, as glazing agent |
|
|
E 903 |
Carnauba wax |
200 |
|
only coffee beans, as glazing agent |
|
|
E 904 |
Shellac |
quantum satis |
|
only coffee beans, as glazing agent |
|
|
14.1.5.2 |
Other |
||||
|
Group I |
Additives |
|
|
excluding unflavoured leaf tea; including flavoured instant coffee; E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used in drinks |
|
|
E 200-213 |
Sorbic acid – potassium sorbate; Benzoic acid – benzoates |
600 |
(1) (2) |
only liquid tea concentrates and liquid fruit and herbal infusion concentrates |
|
|
E 242 |
Dimethyl dicarbonate |
250 |
(24) |
only liquid tea concentrate |
|
|
E 246 |
Glicilipidí |
20 |
(93) |
tiúcháin leachtacha tae agus tiúcháin leachtacha torthaí agus tiúcháin insilte luibhe amháin |
|
|
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 |
|
|
E 960a – 960d |
Gliocóisídí steibhióil |
30 |
(1) (60) (93) |
caife, tae agus deochanna insileadh luibhe amháin, fuinneamhlaghdaithe nó gan aon siúcra breise curtha leo, agus iad sin amháin |
|
|
E 960a – 960d |
Gliocóisídí steibhióil |
30 |
(1) (60) (93) |
táirgí caife blaistithe ar an toirt agus táirgí cappuccino ar an toirt, fuinneamhlaghdaithe nó gan aon siúcra breise curtha leo, agus iad sin amháin |
|
|
E 960a – 960d |
Gliocóisídí steibhióil |
20 |
(1) (60) (93) |
deochanna bunaithe ar bhraich agus deochanna blaistithe seacláide/cappuccino, fuinneamhlaghdaithe nó gan aon siúcra breise, agus iad sin amháin |
|
|
(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 |
|||||
|
(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 |
|||||
|
14.2 |
Alcoholic beverages, including alcohol-free and low-alcohol counterparts |
||||
|
14.2.1 |
Beer and malt beverages |
||||
|
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 |
|
|
E 210-213 |
Benzoic acid — benzoates |
200 |
(1) (2) |
only alcohol-free beer; beer in kegs containing more than 0,5 % added fermentable sugar and/or fruit juices or concentrates |
|
|
E 200-202 |
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 |
|
|
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 246 |
Glicilipidí |
50 |
|
beoir agus deochanna braiche nach bhfuil alcól iontu amháin |
|
|
E 270 |
Lactic acid |
quantum satis |
|
|
|
|
E 300 |
Ascorbic acid |
quantum satis |
|
|
|
|
E 301 |
Sodium ascorbate |
quantum satis |
|
|
|
|
E 330 |
Citric acid |
quantum satis |
|
|
|
|
E 405 |
Propane-1, 2-diol alginate |
100 |
|
|
|
|
E 414 |
Gum arabic (acacia gum) |
quantum satis |
|
|
|
|
E 950 |
Acesulfame K |
350 |
|
only alcohol-free beer or with an alcohol content not exceeding 1,2 % vol; ‘Bière de table/Tafelbier/Table beer’ (original wort content less than 6 %) except for ‘Obergäriges Einfachbier’; Beers with a minimum acidity of 30 milli-equivalents expressed as NaOH; Brown beers of the ‘oud bruin’ type |
|
|
E 951 |
Aspartame |
600 |
|
only alcohol-free beer or with an alcohol content not exceeding 1,2 % vol; ‘Bière de table/Tafelbier/Table beer’ (original wort content less than 6 %) except for ‘Obergäriges Einfachbier’; Beers with a minimum acidity of 30 milli-equivalents expressed as NaOH; Brown beers of the ‘oud bruin’ type |
|
|
E 954 |
Saccharin and its Na, K and Ca salts |
80 |
(52) |
only alcohol-free beer or with an alcohol content not exceeding 1,2 % vol; ‘Bière de table/Tafelbier/Table beer’ (original wort content less than 6 %) except for ‘Obergäriges Einfachbier’; Beers with a minimum acidity of 30 milli-equivalents expressed as NaOH; Brown beers of the ‘oud bruin’ type |
|
|
E 955 |
Sucralose |
250 |
|
only alcohol-free beer or with an alcohol content not exceeding 1,2 % vol; ‘Bière de table/Tafelbier/Table beer’ (original wort content less than 6 %) except for ‘Obergäriges Einfachbier’; Beers with a minimum acidity of 30 milli-equivalents expressed as NaOH; Brown beers of the ‘oud bruin’ type |
|
|
E 959 |
Neohesperidine DC |
10 |
|
only alcohol-free beer or with an alcohol content not exceeding 1,2 % vol; ‘Bière de table/Tafelbier/Table beer’ (original wort content less than 6 %) except for ‘Obergäriges Einfachbier’; Beers with a minimum acidity of 30 milli-equivalents expressed as NaOH; Brown beers of the ‘oud bruin’ type |
|
|
E 960a – 960d |
Gliocóisídí steibhióil |
70 |
(1) (60) |
beoir gan alcól nó beoir ina bhfuil cion alcóil nach mó ná 1,2 % de réir toirte, agus é sin amháin; Bière de table/Tafelbier/Table beer (cion braichlis is lú ná 6 %) ach amháin i gcás Obergäriges Einfachbier; beoracha le haigéadacht íosta de 30 milleachoibhéis a shloinntear mar NaOH; Beoracha donna den chineál oud bruin |
|
|
E 961 |
Neotame |
20 |
|
only alcohol-free beer or with an alcohol content not exceeding 1,2 % vol; ‘Bière de table/Tafelbier/Table beer’ (original wort content less than 6 %) except for ‘Obergäriges Einfachbier’; Beers with a minimum acidity of 30 milli-equivalents expressed as NaOH; Brown beers of the ‘oud bruin’ type |
|
|
E 962 |
Salt of aspartame-acesulfame |
350 |
(11)a (49) (50) |
only alcohol-free beer or with an alcohol content not exceeding 1,2 % vol; ‘Bière de table/Tafelbier/Table beer’ (original wort content less than 6 %) except for ‘Obergäriges Einfachbier’; Beers with a minimum acidity of 30 milli-equivalents expressed as NaOH; Brown beers of the ‘oud bruin’ type |
|
|
E 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 |
|
|
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 |
|
|
E 969 |
Advantame |
0,5 |
|
only energy-reduced beer |
|
|
E 1105 |
Lysozyme |
quantum satis |
|
only in beers that will not receive either pasteurisation or sterile filtration Period of application: From 25 June 2012 |
|
|
E 1200 |
Polydextrose |
quantum satis |
|
Only energy-reduced and low-alcohol beers Period of application: From 25 June 2012 |
|
|
(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 |
|||||
|
(60): Expressed as steviol equivalents |
|||||
|
14.2.2 |
Wine and other products defined by Regulation (EC) No 1234/2007, and alcohol-free counterparts |
||||
|
The use of additives is authorised in accordance with Council Regulation (EC) No 1234/2007, Council Decision 2006/232/EC and Commission Regulation (EC) No 606/2009 and their implementing measures |
|||||
|
E 200-202 |
Sorbic acid – potassium sorbate |
200 |
(1) (2) |
only alcohol-free |
|
|
E 210-213 |
Benzoic acid — benzoates |
200 |
(1) (2) |
only alcohol-free Period of application: From 19 July 2012 |
|
|
E 220-228 |
Sulphur dioxide — sulphites |
200 |
(3) |
only alcohol-free |
|
|
E 242 |
Dimethyl dicarbonate |
250 |
(24) |
only alcohol-free |
|
|
(1): The additives may be added individually or in combination |
|||||
|
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid |
|||||
|
(3): Maximum levels are expressed as SO2relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present |
|||||
|
(24): Ingoing amount, residues not detectable |
|||||
|
14.2.3 |
Cider and perry |
||||
|
Group I |
Additives |
|
|
E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used |
|
|
Group II |
Colours at quantum satis |
quantum satis |
|
excluding cidre bouché |
|
|
Group III |
Colours with combined maximum limit |
200 |
|
excluding cidre bouché |
|
|
E 104 |
Quinoline Yellow |
25 |
(64) |
excluding cidre bouché |
|
|
E 110 |
Sunset Yellow FCF/Orange Yellow S |
10 |
(64) |
excluding cidre bouché |
|
|
E 150a-d |
Caramels |
quantum satis |
|
only cidre bouché |
|
|
E 200-202 |
Sorbic acid – potassium sorbate |
200 |
(1) (2) |
|
|
|
E 220-228 |
Sulphur dioxide — sulphites |
200 |
(3) |
|
|
|
E 242 |
Dimethyl dicarbonate |
250 |
(24) |
|
|
|
E 338-452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates |
1 000 |
(1) (4) |
|
|
|
E 405 |
Propane-1, 2-diol alginate |
100 |
|
excluding cidre bouché |
|
|
E 432-436 |
Polysorbates |
10 |
(1) |
only carbonated drinks |
|
|
E 473-474 |
Sucrose esters of fatty acids — sucroglycerides |
5 000 |
(1) |
|
|
|
E 900 |
Dimethyl polysiloxane |
10 |
|
excluding cidre bouché |
|
|
E 950 |
Acesulfame K |
350 |
|
|
|
|
E 951 |
Aspartame |
600 |
|
|
|
|
E 954 |
Saccharin and its Na, K and Ca salts |
80 |
(52) |
|
|
|
E 955 |
Sucralose |
50 |
|
|
|
|
E 959 |
Neohesperidine DC |
20 |
|
|
|
|
E 961 |
Neotame |
20 |
|
|
|
|
E 962 |
Salt of aspartame-acesulfame |
350 |
(11)a (49) (50) |
|
|
|
E 969 |
Advantame |
6 |
|
|
|
|
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 |
|||||
|
(64): The total quantity of E 104, E 110 and the colours in Group III shall not exceed the maximum listed for Group III |
|||||
|
14.2.4 |
Fruit wine and made wine |
||||
|
Group I |
Additives |
|
|
E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used |
|
|
Group II |
Colours at quantum satis |
quantum satis |
|
Excluding wino owocowe markowe |
|
|
Group III |
Colours with combined maximum limit |
200 |
|
Excluding wino owocowe markowe |
|
|
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) |
|
|
|
E 160d |
Lycopene |
10 |
|
Excluding wino owocowe markowe |
|
|
E 200-202 |
Sorbic acid – potassium sorbate |
200 |
(1) (2) |
|
|
|
E 220-228 |
Sulphur dioxide — sulphites |
200 |
(3) |
|
|
|
E 220-228 |
Sulphur dioxide — sulphites |
260 |
(3) |
only made wine |
|
|
E 242 |
Dimethyl dicarbonate |
250 |
(24) |
Only fruit wine, alcohol reduced wine and wino owocowe markowe, wino owocowe wzmocnione, wino owocowe aromatyzowane, wino z soku winogronowego and aromatyzowane wino z soku winogronowego |
|
|
E 338-452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates |
1 000 |
(1) (4) |
|
|
|
E 353 |
Metatartaric acid |
100 |
|
only made wine and wino z soku winogronowego and aromatyzowane wino z soku winogronowego |
|
|
E 432-436 |
Polysorbates |
10 |
(1) |
only carbonated drinks |
|
|
E 473-474 |
Sucrose esters of fatty acids — sucroglycerides |
5 000 |
|
|
|
|
E 1105 |
Lysozyme |
quantum satis |
|
only wino z soku winogronowego and aromatyzowane wino z soku winogronowego |
|
|
(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 |
|||||
|
(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 |
|||||
|
14.2.5 |
Mead |
||||
|
Group I |
Additives |
|
|
E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used |
|
|
Group II |
Colours at quantum satis |
quantum satis |
|
|
|
|
E 200-202 |
Sorbic acid – potassium sorbate |
200 |
(1) (2) |
|
|
|
E 220-228 |
Sulphur dioxide — sulphites |
200 |
(3) |
|
|
|
E 338-452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates |
1 000 |
(1) (4) |
|
|
|
E 473-474 |
Sucrose esters of fatty acids — sucroglycerides |
5 000 |
(24) |
|
|
|
(1): The additives may be added individually or in combination |
|||||
|
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid |
|||||
|
(3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present |
|||||
|
(4): The maximum level is expressed as P2O5 |
|||||
|
(24): Ingoing amount, residues not detectable |
|||||
|
14.2.6 |
Spirit drinks as defined in Regulation (EC) No 110/2008 |
||||
|
Group I |
Additives |
|
|
except whisky or whiskey; E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used except in liqueurs |
|
|
Group II |
Colours at quantum satis |
quantum satis |
|
except: spirit drinks as defined in Article 5(1) and sales denominations listed in Annex II, paragraphs 1-14 of Regulation (EC) No 110/2008 and spirits (preceded by the name of the fruit) obtained by maceration and distillation, Geist (with the name of the fruit or the raw material used), London Gin, Sambuca, Maraschino, Marrasquino or Maraskino and Mistrà |
|
|
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 |
|
|
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 |
|
|
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 |
|
|
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 |
|
|
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 |
|
|
E 160b(i) |
Annatto bixin |
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 |
|||||
|
(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 |
|||||
|
(87): Maximum limit for aluminium coming from aluminium lakes of ►M81 E 120 carminic acid, carmine ◄ 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 |
|||||
|
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 ————— |
|||||
|
E 150a-d |
Caramels |
quantum satis |
|
|
|
|
E 100 |
Curcumin |
100 |
(26) (27) |
only americano, bitter vino |
|
|
E 101 |
Riboflavins |
100 |
(26) (27) |
only americano, bitter vino |
|
|
E 102 |
Tartrazine |
100 |
(26) (27) |
only americano, bitter vino |
|
|
E 104 |
Quinoline Yellow |
50 |
(26) (27) |
only americano, bitter vino |
|
|
▼M53 ————— |
|||||
|
E 110 |
Sunset Yellow FCF/Orange Yellow S |
50 |
(27) |
only bitter vino |
|
|
►M81 E 120 |
Carminic acid, Carmine ◄ |
100 |
(26) (27) (87) |
only americano, bitter vino |
|
|
E 122 |
Azorubine, Carmoisine |
100 |
(26) (27) |
only americano, bitter vino |
|
|
E 123 |
Amaranth |
100 |
(26) (27) |
only americano, bitter vino |
|
|
E 124 |
Ponceau 4R, Cochineal Red A |
50 |
(26) (27) |
only americano, bitter vino |
|
|
▼M53 ————— |
|||||
|
E 129 |
Allura Red AG |
100 |
(27) |
only bitter vino |
|
|
E 123 |
Amaranth |
30 |
|
only aperitif wines |
|
|
▼M23 ————— |
|||||
|
▼M53 ————— |
|||||
|
E 163 |
Anthocyanins |
quantum satis |
|
only americano |
|
|
E 200-202 |
Sorbic acid – potassium sorbate |
200 |
(1) (2) |
|
|
|
E 220-228 |
Sulphur dioxide — sulphites |
200 |
(3) |
|
|
|
E 242 |
Dimethyl dicarbonate |
250 |
(24) |
|
|
|
E 338-452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates |
1 000 |
(1) (4) |
|
|
|
E 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 |
|||||
|
(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 |
|||||
|
(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 |
|||||
|
(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 |
|||||
|
(87): Maximum limit for aluminium coming from aluminium lakes of ►M81 E 120 carminic acid, carmine ◄ 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 |
|||||
|
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 ————— |
|||||
|
E 100 |
Curcumin |
100 |
(28) |
only bitter soda |
|
|
E 101 |
Riboflavins |
100 |
(28) |
only bitter soda |
|
|
E 102 |
Tartrazine |
100 |
(28) |
only bitter soda |
|
|
E 104 |
Quinoline Yellow |
50 |
(61) |
only bitter soda |
|
|
E 110 |
Sunset Yellow FCF/Orange Yellow S |
50 |
(61) |
only bitter soda |
|
|
►M81 E 120 |
Carminic acid, Carmine ◄ |
100 |
(28) (87) |
only bitter soda |
|
|
E 122 |
Azorubine, Carmoisine |
100 |
(28) |
only bitter soda |
|
|
E 123 |
Amaranth |
100 |
(28) |
only bitter soda |
|
|
E 124 |
Ponceau 4R, Cochineal Red A |
50 |
(61) |
only bitter soda |
|
|
E 129 |
Allura Red AG |
100 |
(28) |
only bitter soda |
|
|
E 150a-d |
Caramels |
quantum satis |
|
except sangria, clarea, zurra |
|
|
▼M53 ————— |
|||||
|
E 200-202 |
Sorbic acid – potassium sorbate |
200 |
(1) (2) |
|
|
|
E 220-228 |
Sulphur dioxide — sulphites |
200 |
(3) |
|
|
|
E 242 |
Dimethyl dicarbonate |
250 |
(24) |
|
|
|
E 338-452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates |
1 000 |
(1) (4) |
|
|
|
E 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 |
|||||
|
(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 |
|||||
|
(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 |
|||||
|
(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 |
|||||
|
(87): Maximum limit for aluminium coming from aluminium lakes of ►M81 E 120 carminic acid, carmine ◄ 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 |
|||||
|
14.2.7.3 |
Aromatised wine-product cocktails |
||||
|
Group I |
Additives |
|
|
E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used |
|
|
Group II |
Colours at quantum satis |
quantum satis |
|
|
|
|
Group III |
Colours with combined maximum limit |
200 |
(87) |
|
|
|
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) |
|
|
|
E 160d |
Lycopene |
10 |
|
|
|
|
E 200-202 |
Sorbic acid – potassium sorbate |
200 |
(1) (2) |
|
|
|
E 220-228 |
Sulphur dioxide — sulphites |
200 |
(3) |
|
|
|
E 242 |
Dimethyl dicarbonate |
250 |
(24) |
|
|
|
E 338-452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates |
1 000 |
(1) (4) |
|
|
|
E 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 |
|||||
|
(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 |
|||||
|
(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 |
|||||
|
(87): Maximum limit for aluminium coming from aluminium lakes of ►M81 E 120 carminic acid, carmine ◄ 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 |
|||||
|
14.2.8 |
Other alcoholic drinks including mixtures of alcoholic drinks with non-alcoholic drinks and spirits with less than 15 % of alcohol |
||||
|
Group I |
Additives |
|
|
E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used |
|
|
Group II |
Colours at quantum satis |
quantum satis |
|
|
|
|
Group III |
Colours with combined maximum limit |
200 |
(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 |
|
|
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 |
|
|
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 |
|
|
E 124 |
Ponceau 4R, Cochineal Red A |
170 |
(61) |
only alcoholic drinks with less than 15 % of alcohol |
|
|
E 160b(ii) |
Annatto norbixin |
10 |
|
only alcoholic drinks with less than 15 % of alcohol |
|
|
E 160d |
Lycopene |
30 |
|
|
|
|
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 |
|
|
E 210-213 |
Benzoic acid — benzoates |
200 |
(1) (2) |
only alcoholic drinks with less than 15 % of alcohol |
|
|
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 |
|
|
E 220-228 |
Sulphur dioxide — sulphites |
20 |
(3) |
only in fermented grape must-based drinks Period of application: From 25 December 2012. |
|
|
E 242 |
Dimethyl dicarbonate |
250 |
(24) |
Period of application: From 28 December 2012 |
|
|
E 338-452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates |
1 000 |
(1) (4) |
|
|
|
E 353 |
Metatartaric acid |
100 |
|
only nalewka na winie z soku winogronowego and aromatyzowana nalewka na winie z soku winogronowego |
|
|
E 405 |
Propane-1, 2-diol alginate |
100 |
|
only in fermented grape must-based drinks Period of application: From 25 December 2012 |
|
|
E 432-436 |
Polysorbates |
10 |
(1) |
only carbonated drinks |
|
|
E 444 |
Sucrose acetate isobutyrate |
300 |
|
only flavoured cloudy alcoholic drinks containing less than 15 % of alcohol |
|
|
E 445 |
Glycerol esters of wood rosins |
100 |
|
only flavoured cloudy alcoholic drinks containing less than 15 % of alcohol |
|
|
E 473-474 |
Sucrose esters of fatty acids — sucroglycerides |
5 000 |
(1) |
|
|
|
E 481-482 |
Stearoyl-2-lactylates |
8 000 |
(1) |
only flavoured drinks containing less than 15 % of alcohol |
|
|
E 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 |
|
|
E 950 |
Acesulfame K |
350 |
|
|
|
|
E 951 |
Aspartame |
600 |
|
|
|
|
E 952 |
Cyclamic acid and its Na and Ca salts |
250 |
(51) |
only mixtures of alcoholic drinks with non-alcoholic drinks |
|
|
E 954 |
Saccharin and its Na, K and Ca salts |
80 |
(52) |
|
|
|
E 955 |
Sucralose |
250 |
|
|
|
|
E 959 |
Neohesperidine DC |
30 |
|
|
|
|
E 960a – 960d |
Gliocóisídí steibhióil |
150 |
(1)(60) |
|
|
|
E 961 |
Neotame |
20 |
|
|
|
|
E 962 |
Salt of aspartame-acesulfame |
350 |
(11)a (49) (50) |
|
|
|
E 969 |
Advantame |
6 |
|
|
|
|
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 |
|
|
(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 |
|||||
|
(60): Expressed as steviol equivalents |
|||||
|
(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 |
|||||
|
(80): The labelling requirements set out by Commission Regulation (EC) No 608/2004 (OJ L 97, 1.4.2004, p. 44) shall not apply. |
|||||
|
(87): Maximum limit for aluminium coming from aluminium lakes of ►M81 E 120 carminic acid, carmine ◄ 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 |
|||||
|
15 |
Ready-to-eat savouries and snacks |
||||
|
15.1 |
Potato-, cereal-, flour- or starch-based snacks |
||||
|
Group I |
Additives |
|
|
|
|
|
Group II |
Colours at quantum satis |
quantum satis |
|
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 |
|
|
E 160b(i) |
Annatto bixin |
20 |
(94) |
|
|
|
E 160b(ii) |
Annatto norbixin |
20 |
(94) |
|
|
|
E 160d |
Lycopene |
30 |
|
|
|
|
E 200-202; 214-219 |
Sorbic acid – potassium sorbate; p-hydroxybenzoates |
1 000 |
(1) (2) (5) |
|
|
|
E 220-228 |
Sulphur dioxide — sulphites |
50 |
(3) |
only cereal- and potato-based snacks |
|
|
E 310-320 |
Propyl gallate, TBHQ and BHA |
200 |
(1) |
only cereal-based snack foods |
|
|
E 338-452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates |
5 000 |
(1) (4) |
|
|
|
E 392 |
Extracts of rosemary |
50 |
(41) (46) |
|
|
|
E 405 |
Propane-1, 2-diol alginate |
3 000 |
|
only cereal- and potato-based snacks |
|
|
E 416 |
Karaya gum |
5 000 |
|
only cereal- and potato-based snacks |
|
|
E 481-482 |
Stearoyl-2-lactylates |
2 000 |
(1) |
only cereal-based snacks |
|
|
E 481-482 |
Stearoyl-2-lactylates |
5 000 |
(1) |
only cereal- and potato-based snacks |
|
|
E 901 |
Beeswax, white and yellow |
quantum satis |
|
as glazing agents only |
|
|
E 902 |
Candelilla wax |
quantum satis |
|
as glazing agents only |
|
|
E 903 |
Carnauba wax |
200 |
|
as glazing agents only |
|
|
E 904 |
Shellac |
quantum satis |
|
as glazing agents only |
|
|
E 950 |
Acesulfame K |
350 |
|
|
|
|
E 951 |
Aspartame |
500 |
|
|
|
|
E 954 |
Saccharin and its Na, K and Ca salts |
100 |
(52) |
|
|
|
E 955 |
Sucralose |
200 |
|
|
|
|
E 957 |
Thaumatin |
5 |
|
only as flavour enhancer |
|
|
E 959 |
Neohesperidine DC |
50 |
|
|
|
|
E 960a – 960d |
Gliocóisídí steibhióil |
20 |
(1) (60) |
|
|
|
E 961 |
Neotame |
18 |
|
|
|
|
E 961 |
Neotame |
2 |
|
as flavour enhancer only |
|
|
E 962 |
Salt of aspartame-acesulfame |
500 |
(11)b (49) (50) |
|
|
|
E 969 |
Advantame |
5 |
|
|
|
|
(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 |
|||||
|
(60): Expressed as stevioles equivalents |
|||||
|
(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 |
|||||
|
(94): When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded. |
|||||
|
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(i) |
Annatto bixin |
10 |
(94) |
|
|
|
E 160b(ii) |
Annatto norbixin |
10 |
(94) |
|
|
|
E 160d |
Lycopene |
30 |
|
|
|
|
E 200-202; 214-219 |
Sorbic acid – potassium sorbate; p-hydroxybenzoates |
1 000 |
(1) (2) (5) |
only coated nuts |
|
|
E 220-228 |
Sulphur dioxide — sulphites |
50 |
(3) |
only marinated nuts |
|
|
E 310-320 |
Propyl gallate, TBHQ and BHA |
200 |
(1) (13) |
|
|
|
E 338-452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates |
5 000 |
(1) (4) |
|
|
|
E 392 |
Extracts of rosemary |
200 |
(41) (46) |
|
|
|
E 416 |
Karaya gum |
10 000 |
|
only coating for nuts |
|
|
E 901 |
Beeswax, white and yellow |
quantum satis |
|
as glazing agents only |
|
|
E 902 |
Candelilla wax |
quantum satis |
|
as glazing agents only |
|
|
E 903 |
Carnauba wax |
200 |
|
as glazing agents only |
|
|
E 904 |
Shellac |
quantum satis |
|
as glazing agents only |
|
|
E 950 |
Acesulfame K |
350 |
|
|
|
|
E 951 |
Aspartame |
500 |
|
|
|
|
E 954 |
Saccharin and its Na, K and Ca salts |
100 |
(52) |
|
|
|
E 955 |
Sucralose |
200 |
|
|
|
|
E 959 |
Neohesperidine DC |
50 |
|
|
|
|
E 960a – 960d |
Gliocóisídí steibhióil |
20 |
(1) (60) |
|
|
|
E 961 |
Neotame |
18 |
|
|
|
|
E 961 |
Neotame |
2 |
|
as flavour enhancer only |
|
|
E 962 |
Salt of aspartame-acesulfame |
500 |
(11)b (49) (50) |
|
|
|
E 969 |
Advantame |
5 |
|
|
|
|
(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 |
|||||
|
(60): Expressed as steviol equivalents |
|||||
|
(94): When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded. |
|||||
|
16 |
Desserts excluding products covered in categories 1, 3 and 4 |
||||
|
Group I |
Additives |
|
|
|
|
|
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 |
|
|
Group IV |
Polyols |
quantum satis |
|
only energy-reduced or with no added sugar |
|
|
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) |
|
|
|
E 160b(i) |
Annatto bixin |
15 |
(94) |
|
|
|
E 160b(ii) |
Annatto norbixin |
7,5 |
(94) |
|
|
|
E 160d |
Lycopene |
30 |
|
|
|
|
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 |
|
|
E 210-213 |
Benzoic acid — benzoates |
500 |
(1) (2) |
only frugtgrød and rote Grütze |
|
|
E 234 |
Nisin |
3 |
|
only semolina and tapioca puddings and similar products |
|
|
E 280-283 |
Propionic acid — propionates |
1 000 |
(1) (6) |
only Christmas pudding |
|
|
E 297 |
Fumaric acid |
4 000 |
|
only gel-like desserts, fruit-flavoured desserts, dry powdered dessert mixes |
|
|
E 338-452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates |
3 000 |
(1) (4) |
|
|
|
E 338-452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates |
7 000 |
(1) (4) |
only dry powdered dessert mixes |
|
|
E 355-357 |
Adipic acid — adipates |
1 000 |
(1) |
only dry powdered dessert mixes |
|
|
E 355-357 |
Adipic acid — adipates |
6 000 |
(1) |
only gel-like desserts |
|
|
E 355-357 |
Adipic acid — adipates |
1 000 |
(1) |
only fruit-flavoured desserts |
|
|
E 363 |
Succinic acid |
6 000 |
|
|
|
|
E 416 |
Karaya gum |
6 000 |
|
|
|
|
E 427 |
Cassia gum |
2 500 |
|
only for dairy-based dessert and similar products |
|
|
E 432-436 |
Polysorbates |
3 000 |
(1) |
|
|
|
E 473-474 |
Sucrose esters of fatty acids — sucroglycerides |
5 000 |
(1) |
|
|
|
E 475 |
Polyglycerol esters of fatty acids |
2 000 |
|
|
|
|
E 477 |
Propane-1,2-diol esters of fatty acids |
5 000 |
|
|
|
|
E 481-482 |
Stearoyl-2-lactylates |
5 000 |
(1) |
|
|
|
E 483 |
Stearyl tartrate |
5 000 |
|
|
|
|
E 491-495 |
Sorbitan esters |
5 000 |
(1) |
|
|
|
E 950 |
Acesulfame K |
350 |
|
only energy-reduced or with no added sugar |
|
|
E 951 |
Aspartame |
1 000 |
|
only energy-reduced or with no added sugar |
|
|
E 952 |
Cyclamic acid and its Na and Ca salts |
250 |
(51) |
only energy-reduced or with no added sugar |
|
|
E 954 |
Saccharin and its Na, K and Ca salts |
100 |
(52) |
only energy-reduced or with no added sugar |
|
|
E 955 |
Sucralose |
400 |
|
only energy-reduced or with no added sugar |
|
|
E 957 |
Thaumatin |
5 |
|
as flavour enhancer only |
|
|
E 959 |
Neohesperidine DC |
50 |
|
only energy-reduced or with no added sugar |
|
|
E 960a – 960d |
Gliocóisídí steibhióil |
100 |
(1) (60) |
fuinneamhlaghdaithe nó gan aon siúcra breise curtha leo, agus iad sin amháin |
|
|
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 |
|
|
E 964 |
Polyglycitol syrup |
300 000 |
|
only energy-reduced or with no added sugar Period of application: From 29 November 2012 |
|
|
E 969 |
Advantame |
10 |
|
only energy-reduced or with no added sugar |
|
|
(1): The additives may be added individually or in combination |
|||||
|
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid |
|||||
|
(4): The maximum level is expressed as P2O5 |
|||||
|
(6): Propionic acid and its salts may be present in certain fermented products resulting from the fermentation process following good manufacturing practice |
|||||
|
(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent |
|||||
|
(49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) |
|||||
|
(50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 |
|||||
|
(51): Maximum usable levels are expressed in free acid |
|||||
|
(52): Maximum usable levels are expressed in free imide |
|||||
|
(60): Expressed as steviol equivalents |
|||||
|
(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 |
|||||
|
(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 |
|||||
|
(94): When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded. |
|||||
|
17 |
Food supplements as defined in Directive 2002/46/EC |
||||
|
|
INTRODUCTION PART, APPLIES TO ALL SUBCATEGORIES |
||||
|
|
The maximum levels of use indicated for colours, polyols, sweeteners, and E 200-213, E 338-452, E 405, E 416, E 432-436, E 459, E 468, E 473-475, E 491-495, E 551-553, E 901-904, E 961, E 1201-1204, E 1505 and E 1521 refer to the food supplements ready for consumption prepared following the instructions of use provided by the manufacturer. The dilution factor for those food supplements that have to be diluted or dissolved has to be communicated together with the instructions of use. |
||||
|
17.1 |
Food supplements supplied in a solid form, excluding food supplements for infants and young children |
||||
|
Group I |
Additives |
|
|
E 410, E 412, E 415, E 417 and E 425 may not be used to produce dehydrated food supplements intended to rehydrate on ingestion |
|
|
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 |
|
|
Group IV |
Polyols |
quantum satis |
|
|
|
|
E 104 |
Quinoline Yellow |
35 |
(61) |
Period of application: from 1 January 2014 to 31 July 2014 |
|
|
E 104 |
Quinoline Yellow |
35 |
(61)(69) |
Period of application: from 1 August 2014 except food supplements in chewable form |
|
|
E 104 |
Quinoline Yellow |
10 |
(61) |
Period of application: from 1 January 2014 to 31 July 2014 |
|
|
E 104 |
Quinoline Yellow |
10 |
(61)(69) |
Period of application: from 1 August 2014 only food supplements in chewable form |
|
|
E 110 |
Sunset Yellow FCF/Orange Yellow S |
10 |
(61) |
Period of application: from 1 January 2014 to 31 July 2014 |
|
|
E 110 |
Sunset Yellow FCF/Orange Yellow S |
10 |
(61)(69) |
Period of application: from 1 August 2014 |
|
|
E 124 |
Ponceau 4R, Cochineal Red A |
35 |
(61) |
Period of application: from 1 January 2014 to 31 July 2014 |
|
|
E 124 |
Ponceau 4R, Cochineal Red A |
35 |
(61)(69) |
Period of application: from 1 August 2014 except food supplements in chewable form |
|
|
E 124 |
Ponceau 4R, Cochineal Red A |
10 |
(61) |
Period of application: from 1 January 2014 to 31 July 2014 |
|
|
E 124 |
Ponceau 4R, Cochineal Red A |
10 |
(61)(69) |
Period of application: from 1 August 2014 only food supplements in chewable form |
|
|
E 160d |
Lycopene |
30 |
|
|
|
|
E 200-213 |
Sorbic acid — sorbates; Benzoic acid — benzoates |
1 000 |
(1) (2) |
only food supplements in dried form and containing preparations of vitamin A and of combinations of vitamins A and D, except in chewable form |
|
|
E 310-321 |
Propyl gallate, 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 |
|
|
|
|
▼M89 ————— |
|||||
|
E 432-436 |
Polysorbates |
quantum satis |
|
|
|
|
E 459 |
Beta-cyclodextrin |
quantum satis |
|
only food supplements in tablet and coated tablet form |
|
|
E 468 |
Cross-linked sodium carboxy methyl cellulose |
30 000 |
|
except food supplements in chewable form |
|
|
E 473-474 |
Sucrose esters of fatty acids — sucroglycerides |
quantum satis |
(1) |
|
|
|
E 475 |
Polyglycerol esters of fatty acids |
quantum satis |
|
|
|
|
E 491-495 |
Sorbitan esters |
quantum satis |
(1) |
|
|
|
E 551-559 |
Silicon dioxide — silicates |
quantum satis |
|
Period of application: until 31 January 2014 |
|
|
E 551-553 |
Silicon dioxide — silicates |
quantum satis |
|
Period of application: from 1 February 2014 |
|
|
E 900 |
Dimethyl polysiloxane |
10 |
(91) |
only food supplements in effervescent tablet form |
|
|
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 950 |
Acesulfame K |
2 000 |
|
only food supplements in chewable form |
|
|
E 951 |
Aspartame |
2 000 |
|
|
|
|
E 951 |
Aspartame |
5 500 |
|
only food supplements in chewable form |
|
|
E 952 |
Cyclamic acid and its Na and Ca salts |
500 |
(51) |
|
|
|
E 952 |
Cyclamic acid and its Na and Ca salts |
1 250 |
(51) |
only food supplements in chewable form |
|
|
E 954 |
Saccharin and its Na, K and Ca salts |
500 |
(52) |
|
|
|
E 954 |
Saccharin and its Na, K and Ca salts |
1 200 |
(52) |
only food supplements in chewable form |
|
|
E 955 |
Sucralose |
800 |
|
|
|
|
E 955 |
Sucralose |
2 400 |
|
only food supplements in chewable form |
|
|
E 957 |
Thaumatin |
400 |
|
only food supplements in chewable form |
|
|
E 959 |
Neohesperidine DC |
100 |
|
|
|
|
E 959 |
Neohesperidine DC |
400 |
|
only food supplements in chewable form |
|
|
E 960a – 960d |
Gliocóisídí steibhióil |
670 |
(1) (60) |
|
|
|
E 960a – 960d |
Gliocóisídí steibhióil |
1800 |
(1) (60) |
forbhianna i bhfoirm choganta amháin |
|
|
E 961 |
Neotame |
60 |
|
|
|
|
E 961 |
Neotame |
185 |
|
only food supplements in chewable form |
|
|
E 961 |
Neotame |
2 |
|
only as flavour enhancer, except food supplements in chewable form |
|
|
E 961 |
Neotame |
2 |
|
only vitamins and/or mineral based food supplements in chewable form, as a flavour enhancer |
|
|
E 962 |
Salt of aspartame-acesulfame |
500 |
(11)a (49) (50) |
|
|
|
E 962 |
Salt of aspartame-acesulfame |
2 000 |
(11)a (49) (50) |
only food supplements in chewable form |
|
|
E 969 |
Advantame |
20 |
|
|
|
|
E 969 |
Advantame |
55 |
|
only food supplements in chewable form |
|
|
E 1201 |
Polyvinylpyrrolidone |
quantum satis |
|
only food supplements in tablet and coated tablet form |
|
|
E 1202 |
Polyvinylpolypyrrolidone |
quantum satis |
|
only food supplements in tablet and coated tablet form |
|
|
E 1203 |
Polyvinyl alcohol (PVA) |
18 000 |
|
only food supplements in capsule and tablet form |
|
|
E 1204 |
Pullulan |
quantum satis |
|
only food supplements in capsule and tablet form |
|
|
E 1205 |
Basic methacrylate copolymer |
100 000 |
|
except food supplements in chewable form |
|
|
E 1206 |
Neutral methacrylate copolymer |
200 000 |
|
except food supplements in chewable form |
|
|
E 1207 |
Anionic methacrylate copolymer |
100 000 |
|
except food supplements in chewable form |
|
|
E 1208 |
Polyvinylpyrrolidone-vinyl acetate copolymer |
100 000 |
|
except food supplements in chewable form |
|
|
E 1209 |
Polyvinyl alcohol-polyethylene glycol-graft-co-polymer |
100 000 |
|
except food supplements in chewable form |
|
|
E 1210 |
Carbaiméir |
200 000 |
|
|
|
|
E 1505 |
Triethyl citrate |
3 500 |
|
only food supplements in capsule and tablet form |
|
|
E 1521 |
Polyethylene glycol |
10 000 |
|
only food supplements 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 |
|||||
|
(60): Expressed as steviol equivalents |
|||||
|
(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 |
|||||
|
(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 |
|||||
|
(91): Maximum level applies to the dissolved food supplement ready for consumption when diluted with 200 ml of water |
|||||
|
17.2 |
Food supplements supplied in a liquid form, excluding food supplements for infants and young children |
||||
|
Group I |
Additives |
|
|
|
|
|
Group II |
Colours at quantum satis |
quantum satis |
|
|
|
|
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 only food supplements in syrup form |
|
|
Group III |
Colours with combined maximum limit |
100 |
|
|
|
|
Group IV |
Polyols |
quantum satis |
|
|
|
|
E 104 |
Quinoline Yellow |
10 |
(61) |
Period of application: from 1 January 2014 to 31 July 2014 |
|
|
E 104 |
Quinoline Yellow |
10 |
(61)(69) |
Period of application: from 1 August 2014 |
|
|
E 110 |
Sunset Yellow FCF/Orange Yellow S |
10 |
(61) |
Period of application: from 1 January 2014 to 31 July 2014 |
|
|
E 110 |
Sunset Yellow FCF/Orange Yellow S |
10 |
(61)(69) |
Period of application: from 1 August 2014 |
|
|
E 124 |
Ponceau 4R, Cochineal Red A |
10 |
(61) |
Period of application: from 1 January 2014 to 31 July 2014 |
|
|
E 124 |
Ponceau 4R, Cochineal Red A |
10 |
(61)(69) |
Period of application: from 1 August 2014 |
|
|
E 160d |
Lycopene |
30 |
|
|
|
|
E 200-213 |
Sorbic acid — sorbates; Benzoic acid — benzoates |
2 000 |
(1) (2) |
except food supplements in syrup form |
|
|
E 310-321 |
Propyl gallate, 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 |
|
|
|
|
▼M89 ————— |
|||||
|
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 |
(1) |
|
|
|
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 |
|
|
E 950 |
Acesulfame K |
350 |
|
|
|
|
E 950 |
Acesulfame K |
2 000 |
|
only food supplements in syrup form |
|
|
E 951 |
Aspartame |
600 |
|
|
|
|
E 951 |
Aspartame |
5 500 |
|
only food supplements in syrup form |
|
|
E 952 |
Cyclamic acid and its Na and Ca salts |
400 |
(51) |
|
|
|
E 952 |
Cyclamic acid and its Na and Ca salts |
1 250 |
(51) |
only food supplements in syrup form |
|
|
E 954 |
Saccharin and its Na, K and Ca salts |
80 |
(52) |
|
|
|
E 954 |
Saccharin and its Na, K and Ca salts |
1 200 |
(52) |
only food supplements in syrup form |
|
|
E 955 |
Sucralose |
240 |
|
|
|
|
E 955 |
Sucralose |
2 400 |
|
only food supplements in syrup form |
|
|
E 957 |
Thaumatin |
400 |
|
only food supplements in syrup form |
|
|
E 959 |
Neohesperidine DC |
50 |
|
|
|
|
E 959 |
Neohesperidine DC |
400 |
|
only food supplements in syrup form |
|
|
E 960a – 960d |
Gliocóisídí steibhióil |
200 |
(1) (60) |
|
|
|
E 960a – 960d |
Gliocóisídí steibhióil |
1800 |
(1) (60) |
forbhianna i bhfoirm shíoróipe amháin |
|
|
E 961 |
Neotame |
20 |
|
|
|
|
E 961 |
Neotame |
185 |
|
only food supplements in syrup form |
|
|
E 961 |
Neotame |
2 |
|
only as flavour enhancer, except food supplements in syrup form |
|
|
E 961 |
Neotame |
2 |
|
only vitamins and/or mineral based food supplements in syrup form, as a flavour enhancer |
|
|
E 962 |
Salt of aspartame-acesulfame |
350 |
(11)a (49) (50) |
|
|
|
E 962 |
Salt of aspartame-acesulfame |
2 000 |
(11)a (49) (50) |
only food supplements in syrup form |
|
|
E 969 |
Advantame |
6 |
|
|
|
|
E 969 |
Advantame |
55 |
|
only food supplements in syrup form |
|
|
E 1210 |
Carbaiméir |
30 000 |
|
|
|
|
(1): The additives may be added individually or in combination |
|||||
|
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid |
|||||
|
(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 |
|||||
|
(60): Expressed as steviol equivalents |
|||||
|
(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 |
|||||
|
▼M83 ————— |
|||||
|
18 |
Processed foods not covered by categories 1 to 17, excluding foods for infants and young children |
||||
|
Group I |
Additives |
|
|
|
|
|
(1)
OJ L 347, 20.12.2013, p. 67. |
|||||
ANNEX III
Union list of food additives including carriers approved for use in food additives, food enzymes, food flavourings, nutrients and their conditions of use
Definitions
1. ‘nutrients’ for the purposes of this Annex means vitamins, minerals and other substances added for nutritional purposes, as well as substances added for physiological purposes as covered by Regulation (EC) No 1925/2006, Directive 2002/46/EC, Directive 2009/39/EC and Regulation (EC) No 953/2009.
2. ‘preparation’ for the purposes of this Annex means a formulation consisting of one or more food additives, food enzymes and/or nutrients in which substances such as food additives and/or other food ingredients are incorporated to facilitate their storage, sale, standardisation, dilution or dissolution.
PART 1
Carriers in food additives
|
E number of the carrier |
Name of the carrier |
Maximum level |
Food additives to which the carrier may be added |
|
E 1520 |
Propane-1, 2-diol (propylene glycol) |
1 000 mg/kg in final food (as carry-over) (1) |
Colours, emulsifiers and antioxidants |
|
E 422 |
Glycerol |
quantum satis |
All food additives |
|
E 420 |
Sorbitol |
||
|
E 421 |
Mannitol |
||
|
E 953 |
Isomalt |
||
|
E 965 |
Maltitol |
||
|
E 966 |
Lactitol |
||
|
E 967 |
Xylitol |
||
|
E 968 |
Erythritol |
||
|
E 400 – E 404 |
Alginic acid – alginates (Table 7 of Part 6) |
||
|
E 405 |
Propane-1, 2-diol alginate |
||
|
E 406 |
Agar |
||
|
E 407 |
Carrageenan |
||
|
E 410 |
Locust bean gum |
||
|
E 412 |
Guar gum |
||
|
E 413 |
Tragacanth |
||
|
E 414 |
Gum arabic (acacia gum) |
||
|
E 415 |
Xanthan gum |
||
|
E 440 |
Pectins |
||
|
E 432 – E 436 |
Polysorbates (Table 4 of Part 6) |
quantum satis |
Antifoaming agents |
|
E 442 |
Ammoniumphosphatides |
quantum satis |
Antioxidants |
|
E 460 |
Cellulose |
quantum satis |
All food additives |
|
E 461 |
Methyl cellulose |
||
|
E 462 |
Ethyl cellulose |
||
|
E 463 |
Hydroxypropyl cellulose |
||
|
E 464 |
Hydroxypropyl methyl cellulose |
||
|
E 465 |
Ethyl methyl cellulose |
||
|
E 466 |
Sodium carboxy methyl cellulose, Cellulose gum |
||
|
E 322 |
Lecithins |
quantum satis |
Colours and fat-soluble antioxidants |
|
E 432 – E 436 |
Polysorbates (Table 4 of Part 6) |
||
|
E 470b |
Magnesium salts of fatty acids |
||
|
E 471 |
Mono- and diglycerides of fatty acids |
||
|
E 472a |
Acetic acid esters of mono- and diglycerides of fatty acids |
||
|
E 472c |
Citric acid esters of mono- and diglycerides of fatty acids |
||
|
E 472e |
Mono and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids |
||
|
E 473 |
Sucrose esters of fatty acids |
||
|
E 475 |
Polyglycerol esters of fatty acids |
||
|
E 491 – E 495 |
Sorbitan esters (Table 5 of Part 6) |
quantum satis |
Colours and antifoaming agents |
|
E 1404 |
Oxidised starch |
quantum satis |
All food additives |
|
E 1410 |
Monostarch phosphate |
||
|
E 1412 |
Distarch phosphate |
||
|
E 1413 |
Phosphated distarch phosphate |
||
|
E 1414 |
Acetylated distarch phosphate |
||
|
E 1420 |
Acetylated starch |
||
|
E 1422 |
Acetylated distarch adipate |
||
|
E 1440 |
Hydroxy propyl starch |
||
|
E 1442 |
Hydroxy propyl distarch phosphate |
||
|
E 1450 |
Starch sodium octenyl succinate |
||
|
E 1451 |
Acetylated oxidised starch |
||
|
E 170 |
Calcium carbonate |
||
|
E 263 |
Calcium acetate |
||
|
E 331 |
Sodium citrates |
||
|
E 332 |
Potassium citrates |
||
|
E 341 |
Calcium phosphates |
||
|
E 501 |
Potassium carbonates |
||
|
E 504 |
Magnesium carbonates |
||
|
E 508 |
Potassium chloride |
||
|
E 509 |
Calcium chloride |
||
|
E 511 |
Magnesium chloride |
||
|
E 514 |
Sodium sulphates |
||
|
E 515 |
Potassium sulphates |
||
|
E 516 |
Calcium sulphate |
||
|
E 517 |
Ammonium sulphate |
||
|
E 577 |
Potassium gluconate |
||
|
E 640 |
Glycine and its sodium salt |
||
|
E 1505 (1) |
Triethyl citrate |
||
|
E 1518 (1) |
Glyceryl triacetate (triacetin) |
||
|
E 551 |
Silicon dioxide |
quantum satis |
Emulsifiers and colours |
|
E 552 |
Calcium silicate |
||
|
E 553b |
Talc |
50 mg/kg in the colour preparation |
Colours |
|
E 901 |
Beeswax, white and yellow |
quantum satis |
Colours |
|
E 1200 |
Polydextrose |
quantum satis |
All food additives |
|
E 1201 |
Polyvinylpyrrolidone |
quantum satis |
Sweeteners |
|
E 1202 |
Polyvinylpolypyrrolidone |
||
|
E 322 |
Lecithins |
quantum satis |
Glazing agents for fruit |
|
E 432 – E 436 |
Polysorbates |
||
|
E 470a |
Sodium, potassium and calcium salts of fatty acids |
||
|
E 471 |
Mono- and diglycerides of fatty acids |
||
|
E 491 – E 495 |
Sorbitan esters |
||
|
E 570 |
Fatty acids |
||
|
E 900 |
Dimethyl polysiloxane |
||
|
E 1521 |
Polyethylene glycol |
quantum satis |
Sweeteners |
|
E 425 |
Konjac |
quantum satis |
All food additives |
|
E 459 |
Beta-cyclodextrin |
1 000 mg/kg in final food |
All food additives |
|
E 468 |
Crosslinked sodium carboxy methyl cellulose Cross-linked cellulose gum |
quantum satis |
Sweeteners |
|
E 469 |
Enzymatically hydrolysed carboxymethylcellulose Enzymatically hydrolysed cellulose gum |
quantum satis |
All food additives |
|
E 555 |
Sileacáit photaisiam alúmanaim |
90 % i gcoibhneas leis an lí |
In E 172 ocsaídí agus hiodrocsaídí iarainn |
|
(1)
Maximum level from all sources in foodstuffs 3 000 mg/kg (individually or in combination with E 1505, E 1517 and E 1518). In the case of beverages, with the exception of cream liqueurs, the maximum level of E 1520 shall be 1 000 mg/l from all sources. |
|||
PART 2
Food additives other than carriers in food additives (1)
|
E number of the added food additive |
Name of the added food additive |
Maximum level |
Food additive preparations to which the food additive may be added |
|
Table 1 |
|
quantum satis |
All food additive preparations |
|
E 200-202 |
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 |
||
|
E 200 |
Sorbic acid |
2 500 mg/kg in the preparation |
Liquid colour preparations for sale to the final consumer for the decorative colouring of egg shells |
|
E 220-E 228 |
Sulphur dioxide — sulphites (Table 3 of Part 6) |
100 mg/kg in the preparation and 2 mg/kg expressed as SO2 in the final product as calculated |
Colour preparations (except E163 anthocyanins, E 150 b caustic sulphite caramel and E 150 d sulphite ammonia caramel) (2) |
|
E 320 |
Butylated hydroxyanisole (BHA) |
20 mg/kg singly or in combination (expressed on fat) in the preparation, 0,4 mg/kg in final product (singly or in combination) |
Emulsifiers containing fatty acids |
|
E 321 |
Butylated hydroxytoluene (BHT) |
||
|
E 338 |
Phosphoric acid |
40 000 mg/kg singly or in combination in the preparation (expressed as P2O5) |
Preparations of the colour E 163 anthocyanins |
|
E 339 |
Sodium phosphates |
||
|
E 340 |
Potassium phosphates |
||
|
E 343 |
Magnesium phosphates |
||
|
E 450 |
Diphosphates |
||
|
E 451 |
Triphosphates |
||
|
E 341 |
Calcium phosphates |
40 000 mg/kg in the preparation (expressed as P2O5) |
Colour and emulsifier preparations |
|
10 000 mg/kg in the preparation (expressed as P2O5) |
Polyol preparations |
||
|
10 000 mg/kg in the preparation (expressed as P2O5) |
E 412 guar gum preparations |
||
|
E 392 |
Extracts of rosemary |
1 000 mg/kg in the preparation, 5 mg/kg in the final product expressed as the sum of carnosic acid and carnosol |
Colour preparations |
|
E 416 |
Karaya gum |
50 000 mg/kg in the preparation, 1 mg/kg in final product |
Colour preparations |
|
E 432 – E 436 |
Polysorbates |
quantum satis |
Preparations of colours, contrast enhancers, fat soluble antioxidants and glazing agents for fruit |
|
E 473 |
Sucrose esters of fatty acids |
quantum satis |
Preparations of colours and fat soluble antioxidants |
|
E 475 |
Polyglycerol esters of fatty acids |
quantum satis |
Preparations of colours and fat soluble antioxidants |
|
E 476 |
Polyglycerol polyricinoleate |
50 000 mg/kg in the preparation, 500 mg/kg in final food |
As emulsifier in preparations of colours used in: Surimi and Japanese type Fish Products (Kamaboko) (E 120 cochineal, carminic acid, carmines) Meat products, fish pastes and fruit preparations used in flavoured milk products and desserts (E163 anthocyanins, E100 curcumin and E120 cochineal, carminic acid, carmines) |
|
E 491 – E 495 |
Sorbitan esters (Table 5 of Part 6) |
quantum satis |
Preparations of colours, anti-foaming agents and glazing agents for fruit |
|
E 551 |
Silicon dioxide |
50 000 mg/kg in the preparation |
Dry powdered colour preparations |
|
10 000 mg/kg in the preparation |
E 508 potassium chloride and E 412 guar gum preparations |
||
|
E 551 |
Silicon dioxide |
50 000 mg/kg in the preparation |
Dry powdered preparations of emulsifiers |
|
E 552 |
Calcium silicate |
||
|
E 551 |
Silicon dioxide |
10 000 mg/kg in the preparation |
Dry powdered preparations of polyols |
|
E 552 |
Calcium silicate |
||
|
E 553a |
Magnesium silicate |
||
|
E 553b |
Talc |
||
|
E 551 |
Silicon dioxide |
5 000 mg/kg in the preparation |
E 1209 polyvinyl alcohol-polyethylene glycol-graft-co-polymer |
|
E 551 |
Silicon dioxide |
30 000 mg/kg in the preparation |
Dry powdered extracts of rosemary (E 392) |
|
E 551 |
Silicon dioxide |
10 000 mg/kg in the preparation |
E 252 Potassium nitrate |
|
E 900 |
Dimethyl polysiloxane |
200 mg/kg in the preparation, 0,2 mg/l in final food |
Colour preparations of E 160a carotenes, E 160b(i) annatto bixin, E 160b(ii) annatto norbixin, E 160c paprika extract, capsanthin, capsorubin, E 160d lycopene and E 160e 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 |
|
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) |
|
(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). |
|||
(1) Food Additives presented in Table 1 of Part 6 of this Annex, which are generally permitted for use in food under the general ‘quantum satis’ principle included in Annex II Part C(1) Group I, have been included as food additives (other than for the purpose of carriers) in food additives under the general ‘quantum satis’ principle, unless stated otherwise.
(2) For phosphates and silicates maximum limits have been set only in the food additive preparation and not in the final food.
(3) For all other food additives with a numerical ADI value maximum limits have been set for the food additive preparation and the final food.
(4) No food additives are authorised for their function as colour, sweetener or flavour enhancer.
PART 3
Food additives including carriers in food enzymes (1)
|
E number of the added food additive |
Name of the added food additive |
Maximum level in enzyme preparation |
Maximum level in final food except beverages |
Maximum level in beverages |
Can be used as a carrier? |
|
E 170 |
Calcium carbonate |
quantum satis |
quantum satis |
quantum satis |
Yes |
|
E 200 |
Sorbic acid |
20 000 mg/kg (singly or in combination expressed as the free acid) |
20 mg/kg |
10 mg/l |
|
|
E 202 |
Potassium sorbate |
||||
|
E 210 |
Benzoic acid |
5 000 mg/kg (singly or in combination expressed as the free acid) 12 000 mg/kg in rennet |
1,7 mg/kg 5 mg/kg in cheese where rennet has been used |
0,85 mg/l 2,5 mg/l in whey based beverages where rennet has been used |
|
|
E 211 |
Sodium benzoate |
||||
|
E 214 |
Ethyl-p-hydroxybenzoate |
2 000 mg/kg (singly or in combination expressed as the free acid) |
2 mg/kg |
1 mg/l |
|
|
E 215 |
Sodium ethyl p-hydroxybenzoate |
||||
|
E 218 |
Methyl p-hydroxybenzoate |
||||
|
E 219 |
Sodium methyl p-hydroxybenzoate |
||||
|
E 220 |
Sulphur dioxide |
2 000 mg/kg (singly or in combination expressed as SO2) 5 000 mg/kg only in food enzymes for brewing 6 000 mg/kg only for barley beta-amylase 10 000 mg/kg only for papain in solid form |
2 mg/kg |
2 mg/l |
|
|
E 221 |
Sodium sulphite |
||||
|
E 222 |
Sodium hydrogen sulphite |
||||
|
E 223 |
Sodium metabisulphite |
||||
|
E 224 |
Potassium metabisulphite |
||||
|
E 250 |
Sodium nitrite |
500 mg/kg |
0,01 mg/kg |
No use |
|
|
E 260 |
Acetic acid |
quantum satis |
quantum satis |
quantum satis |
Yes |
|
E 261 |
Potassium acetates |
quantum satis |
quantum satis |
quantum satis |
|
|
E 262 |
Sodium acetates |
quantum satis |
quantum satis |
quantum satis |
|
|
E 263 |
Calcium acetate |
quantum satis |
quantum satis |
quantum satis |
|
|
E 270 |
Lactic acid |
quantum satis |
quantum satis |
quantum satis |
Yes |
|
E 281 |
Sodium propionate |
quantum satis |
quantum satis |
50 mg/l |
|
|
E 290 |
Carbon dioxide |
quantum satis |
quantum satis |
quantum satis |
|
|
E 296 |
Malic acid |
quantum satis |
quantum satis |
quantum satis |
Yes |
|
E 300 |
Ascorbic acid |
quantum satis |
quantum satis |
quantum satis |
Yes |
|
E 301 |
Sodium ascorbate |
quantum satis |
quantum satis |
quantum satis |
Yes |
|
E 302 |
Calcium ascorbate |
quantum satis |
quantum satis |
quantum satis |
Yes |
|
E 304 |
Fatty acid esters of ascorbic acid |
quantum satis |
quantum satis |
quantum satis |
|
|
E 306 |
Tocopherol-rich extract |
quantum satis |
quantum satis |
quantum satis |
|
|
E 307 |
Alpha-tocopherol |
quantum satis |
quantum satis |
quantum satis |
|
|
E 308 |
Gamma-tocopherol |
quantum satis |
quantum satis |
quantum satis |
|
|
E 309 |
Delta-tocopherol |
quantum satis |
quantum satis |
quantum satis |
|
|
E 322 |
Lecithins |
quantum satis |
quantum satis |
quantum satis |
Yes |
|
E 325 |
Sodium lactate |
quantum satis |
quantum satis |
quantum satis |
|
|
E 326 |
Potassium lactate |
quantum satis |
quantum satis |
quantum satis |
|
|
E 327 |
Calcium lactate |
quantum satis |
quantum satis |
quantum satis |
Yes |
|
E 330 |
Citric acid |
quantum satis |
quantum satis |
quantum satis |
Yes |
|
E 331 |
Sodium citrates |
quantum satis |
quantum satis |
quantum satis |
Yes |
|
E 332 |
Potassium citrates |
quantum satis |
quantum satis |
quantum satis |
Yes |
|
E 333 |
Calcium citrates |
quantum satis |
quantum satis |
quantum satis |
|
|
E 334 |
Tartaric acid (L(+)-) |
quantum satis |
quantum satis |
quantum satis |
|
|
E 335 |
Sodium tartrates |
quantum satis |
quantum satis |
quantum satis |
Yes |
|
E 336 |
Potassium tartrates |
quantum satis |
quantum satis |
quantum satis |
Yes |
|
E 337 |
Sodium potassium tartrate |
quantum satis |
quantum satis |
quantum satis |
|
|
E 350 |
Sodium malates |
quantum satis |
quantum satis |
quantum satis |
Yes |
|
E 338 |
Phosphoric acid |
10 000 mg/kg (expressed as P2O5) |
quantum satis |
quantum satis |
|
|
E 339 |
Sodium phosphates |
50 000 mg/kg (singly or in combination, expressed as P2O5) |
quantum satis |
quantum satis |
Yes |
|
E 340 |
Potassium phosphates |
||||
|
E 341 |
Calcium phosphates |
||||
|
E 343 |
Magnesium phosphates |
||||
|
E 351 |
Potassium malate |
quantum satis |
quantum satis |
quantum satis |
Yes |
|
E 352 |
Calcium malates |
quantum satis |
quantum satis |
quantum satis |
Yes |
|
E 354 |
Calcium tartrate |
quantum satis |
quantum satis |
quantum satis |
|
|
E 380 |
Triammonium citrate |
quantum satis |
quantum satis |
quantum satis |
|
|
E 400 |
Alginic acid |
quantum satis |
quantum satis |
quantum satis |
Yes |
|
E 401 |
Sodium alginate |
quantum satis |
quantum satis |
quantum satis |
Yes |
|
E 402 |
Potassium alginate |
quantum satis |
quantum satis |
quantum satis |
Yes |
|
E 403 |
Ammonium alginate |
quantum satis |
quantum satis |
quantum satis |
|
|
E 404 |
Calcium alginate |
quantum satis |
quantum satis |
quantum satis |
Yes |
|
E 406 |
Agar |
quantum satis |
quantum satis |
quantum satis |
Yes |
|
E 407 |
Carrageenan |
quantum satis |
quantum satis |
quantum satis |
Yes |
|
E 407a |
Processed euchema seaweed |
quantum satis |
quantum satis |
quantum satis |
|
|
E 410 |
Locust bean gum |
quantum satis |
quantum satis |
quantum satis |
Yes |
|
E 412 |
Guar gum |
quantum satis |
quantum satis |
quantum satis |
Yes |
|
E 413 |
Tragacanth |
quantum satis |
quantum satis |
quantum satis |
Yes |
|
E 414 |
Acacia gum (gum arabic) |
quantum satis |
quantum satis |
quantum satis |
Yes |
|
E 415 |
Xanthan gum |
quantum satis |
quantum satis |
quantum satis |
Yes |
|
E 417 |
Tara gum |
quantum satis |
quantum satis |
quantum satis |
Yes |
|
E 418 |
Gellan gum |
quantum satis |
quantum satis |
quantum satis |
Yes |
|
E 420 |
Sorbitol |
quantum satis |
quantum satis |
quantum satis |
Yes |
|
E 421 |
Mannitol |
quantum satis |
quantum satis |
quantum satis |
Yes |
|
E 422 |
Glycerol |
quantum satis |
quantum satis |
quantum satis |
Yes |
|
E 440 |
Pectins |
quantum satis |
quantum satis |
quantum satis |
Yes |
|
E 450 |
Diphosphates |
50 000 mg/kg (singly or in combination expressed as P2O5) |
quantum satis |
quantum satis |
|
|
E 451 |
Triphosphates |
||||
|
E 452 |
Polyphosphates |
||||
|
E 460 |
Cellulose |
quantum satis |
quantum satis |
quantum satis |
Yes |
|
E 461 |
Methyl cellulose |
quantum satis |
quantum satis |
quantum satis |
Yes |
|
E 462 |
Ethyl cellulose |
quantum satis |
quantum satis |
quantum satis |
|
|
E 463 |
Hydroxypropyl cellulose |
quantum satis |
quantum satis |
quantum satis |
Yes |
|
E 464 |
Hydroxypropyl methyl cellulose |
quantum satis |
quantum satis |
quantum satis |
Yes |
|
E 465 |
Ethyl methyl cellulose |
quantum satis |
quantum satis |
quantum satis |
|
|
E 466 |
Sodium carboxy methyl cellulose, Cellulose gum |
quantum satis |
quantum satis |
quantum satis |
Yes |
|
E 469 |
Enzymatically hydrolysed carboxy methyl cellulose |
quantum satis |
quantum satis |
quantum satis |
|
|
E 470a |
Sodium, potassium and calcium salts of fatty acids |
quantum satis |
quantum satis |
quantum satis |
|
|
E 470b |
Magnesium salts of fatty acids |
quantum satis |
quantum satis |
quantum satis |
|
|
E 471 |
Mono- and diglycerides of fatty acids |
quantum satis |
quantum satis |
quantum satis |
Yes |
|
E 472a |
Acetic acid esters of mono- and diglycerides of fatty acids |
quantum satis |
quantum satis |
quantum satis |
Yes |
|
E 472b |
Lactic acid esters of mono- and diglycerides of fatty acids |
quantum satis |
quantum satis |
quantum satis |
Yes |
|
E 472c |
Citric acid esters of mono- and diglycerides of fatty acids |
quantum satis |
quantum satis |
quantum satis |
Yes |
|
E 472d |
Tartaric acid esters of mono- and diglycerides of fatty acids |
quantum satis |
quantum satis |
quantum satis |
Yes |
|
E 472e |
Mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids |
quantum satis |
quantum satis |
quantum satis |
Yes |
|
E 472f |
Mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids |
quantum satis |
quantum satis |
quantum satis |
Yes |
|
E 473 |
Sucrose esters of fatty acids |
50 000 mg/kg |
50 mg/kg |
25 mg/L |
Yes, only as a carrier |
|
E 500 |
Sodium carbonates |
quantum satis |
quantum satis |
quantum satis |
Yes |
|
E 501 |
Potassium carbonates |
quantum satis |
quantum satis |
quantum satis |
Yes, E 501 (i) potassium carbonate only |
|
E 503 |
Ammonium carbonates |
quantum satis |
quantum satis |
quantum satis |
Yes |
|
E 504 |
Magnesium carbonates |
quantum satis |
quantum satis |
quantum satis |
Yes |
|
E 507 |
Hydrochloric acid |
quantum satis |
quantum satis |
quantum satis |
Yes |
|
E 508 |
Potassium chloride |
quantum satis |
quantum satis |
quantum satis |
Yes |
|
E 509 |
Calcium chloride |
quantum satis |
quantum satis |
quantum satis |
Yes |
|
E 511 |
Magnesium chloride |
quantum satis |
quantum satis |
quantum satis |
Yes |
|
E 513 |
Sulphuric acid |
quantum satis |
quantum satis |
quantum satis |
Yes |
|
E 514 |
Sodium sulphates |
quantum satis |
quantum satis |
quantum satis |
Yes, E 514 (i) sodium sulphate only |
|
E 515 |
Potassium sulphates |
quantum satis |
quantum satis |
quantum satis |
Yes |
|
E 516 |
Calcium sulphate |
quantum satis |
quantum satis |
quantum satis |
Yes |
|
E 517 |
Ammonium sulphate |
100 000 mg/kg |
100 mg/kg |
50 mg/l |
Yes |
|
E 524 |
Sodium hydroxide |
quantum satis |
quantum satis |
quantum satis |
|
|
E 525 |
Potassium hydroxide |
quantum satis |
quantum satis |
quantum satis |
Yes |
|
E 526 |
Calcium hydroxide |
quantum satis |
quantum satis |
quantum satis |
Yes |
|
E 527 |
Ammonium hydroxide |
quantum satis |
quantum satis |
quantum satis |
Yes |
|
E 528 |
Magnesium hydroxide |
quantum satis |
quantum satis |
quantum satis |
Yes |
|
E 529 |
Calcium oxide |
quantum satis |
quantum satis |
quantum satis |
Yes |
|
E 530 |
Magnesium oxide |
quantum satis |
quantum satis |
quantum satis |
|
|
E 551 |
Silicon dioxide |
50 000 mg/kg in the dry powdered preparation |
quantum satis |
quantum satis |
Yes |
|
E 570 |
Fatty acids |
quantum satis |
quantum satis |
quantum satis |
|
|
E 574 |
Gluconic acid |
quantum satis |
quantum satis |
quantum satis |
Yes |
|
E 575 |
Glucono-delta-lactone |
quantum satis |
quantum satis |
quantum satis |
Yes |
|
E 576 |
Sodium gluconate |
quantum satis |
quantum satis |
quantum satis |
|
|
E 577 |
Potassium gluconate |
quantum satis |
quantum satis |
quantum satis |
|
|
E 578 |
Calcium gluconate |
quantum satis |
quantum satis |
quantum satis |
Yes |
|
E 640 |
Glycine and its sodium salt |
quantum satis |
quantum satis |
quantum satis |
|
|
E 920 |
L-cysteine |
10 000 mg/kg |
10 mg/kg |
5 mg/l |
|
|
E 938 |
Argon |
quantum satis |
quantum satis |
quantum satis |
|
|
E 939 |
Helium |
quantum satis |
quantum satis |
quantum satis |
|
|
E 941 |
Nitrogen |
quantum satis |
quantum satis |
quantum satis |
|
|
E 942 |
Nitrous oxide |
quantum satis |
quantum satis |
quantum satis |
|
|
E 948 |
Oxygen |
quantum satis |
quantum satis |
quantum satis |
|
|
E 949 |
Hydrogen |
quantum satis |
quantum satis |
quantum satis |
|
|
E 965 |
Maltitol |
quantum satis |
quantum satis |
quantum satis |
Yes |
|
E 966 |
Lactitol |
quantum satis |
quantum satis |
quantum satis |
Yes (only as a carrier) |
|
E 967 |
Xylitol |
quantum satis |
quantum satis |
quantum satis |
Yes (only as a carrier) |
|
E 1200 |
Polydextrose |
quantum satis |
quantum satis |
quantum satis |
Yes |
|
E 1404 |
Oxidised starch |
quantum satis |
quantum satis |
quantum satis |
Yes |
|
E 1410 |
Monostarch phosphate |
quantum satis |
quantum satis |
quantum satis |
Yes |
|
E 1412 |
Distarch phosphate |
quantum satis |
quantum satis |
quantum satis |
Yes |
|
E 1413 |
Phosphated distarch phosphate |
quantum satis |
quantum satis |
quantum satis |
Yes |
|
E 1414 |
Acetylated distarch phosphate |
quantum satis |
quantum satis |
quantum satis |
Yes |
|
E 1420 |
Acetylated starch |
quantum satis |
quantum satis |
quantum satis |
Yes |
|
E 1422 |
Acetylated distarch adipate |
quantum satis |
quantum satis |
quantum satis |
Yes |
|
E 1440 |
Hydroxy propyl starch |
quantum satis |
quantum satis |
quantum satis |
Yes |
|
E 1442 |
Hydroxy propyl distarch phosphate |
quantum satis |
quantum satis |
quantum satis |
Yes |
|
E 1450 |
Starch sodium octenyl succinate |
quantum satis |
quantum satis |
quantum satis |
Yes |
|
E 1451 |
Acetylated oxidised starch |
quantum satis |
quantum satis |
quantum satis |
Yes |
|
E 1520 |
Propane-1, 2-diol (propylene glycol) |
500 g/kg |
(see footnote) (2) |
(see footnote) (2) |
Yes, only as a carrier |
|
(1)
Including enzymes authorised as food additives.
(2)
Maximum level from all sources in foodstuffs 3 000 mg/kg (individually or in combination with E 1505, E 1517 and E 1518). In the case of beverages, with the exception of cream liqueurs, the maximum level of E 1520 shall be 1 000 mg/l from all sources. |
|||||
(1) Food Additives presented in Table 1 of Part 6 of this Annex, which are generally permitted for use in food under the general ‘quantum satis’ principle, included in Annex II Part C(1) Group I, have been included as food additives in food enzymes under the general ‘quantum satis’ principle, unless stated otherwise.
(2) For phosphates and silicates, when used as additives, maximum limits have been set only in the food enzyme preparation and not in the final food.
(3) For all other food additives with a numerical ADI value maximum limits have been set for the food enzyme preparation and the final food.
(4) No food additives are authorised for their function as colour, sweetener or flavour enhancer.
PART 4
Food additives including carriers in food flavourings
|
E number of the additive |
Name of the additive |
Flavouring categories to which the additive may be added |
Maximum level |
|
Table 1 |
|
All flavourings |
quantum satis |
|
E 420 E 421 E 953 E 965 E 966 E 967 E 968 |
Sorbitol Mannitol Isomalt Maltitol Lactitol Xylitol Erythritol |
All flavourings |
quantum satis for purposes other than sweetening, not as flavour enhancers |
|
E 200-202 |
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 |
||
|
E 310 |
Propyl gallate |
Essential oils |
1 000 mg/kg (propyl gallate, TBHQ and BHA, individually or in combination) in the essential oils |
|
E 319 |
Tertiary-butyl hydroquinone (TBHQ) |
||
|
E 320 |
Butylated hydroxyanisole (BHA) |
Flavourings other than essential oils |
100 mg/kg (1) (propyl gallate) 200 mg/kg (1) (TBHQ and BHA, individually or in combination) in flavourings |
|
E 338 – E 452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates (Table 6 of Part 6) |
All flavourings |
40 000 mg/kg (singly or in combination expressed as P2O5) in flavourings |
|
E 392 |
Extracts of rosemary |
All flavourings |
1 000 mg/kg (expressed as the sum of carnosol and carnosic acid) in flavourings |
|
E 416 |
Karaya gum |
All flavourings |
50 000 mg/kg in flavourings |
|
E 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 |
||
|
E 425 |
Konjac |
All flavourings |
quantum satis |
|
E 432 – E 436 |
Polysorbates (Table 4 of Part 6) |
All flavourings, except liquid smoke flavourings and flavourings based on spice oleoresins (2) |
10 000 mg/kg in flavourings |
|
Foodstuffs containing liquid smoke flavourings and flavourings based on spice oleoresins |
1 000 mg/kg in final food |
||
|
E 459 |
Beta-cyclodextrin |
Encapsulated flavourings in: |
|
|
— flavoured teas and flavoured powdered instant drinks |
500 mg/l in final food |
||
|
— flavoured snacks |
1 000 mg/kg in foodstuffs as consumed or as reconstituted according to the instructions of the manufacturer |
||
|
E 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 |
|
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)
►M82 Proportionality rule: when combinations of propyl gallate, TBHQ, and BHA are used, the individual levels must be reduced proportionally. ◄
(2)
Spice oleoresins are defined as extracts of spices from which the extraction solvent has been evaporated leaving a mixture of the volatile oil and resinous material from the spice. |
|||
PART 5
Food additives in nutrients
Section A
— Food additives in nutrients except nutrients intended to be used in foodstuffs for infants and young children listed in point 13.1 of Part E of Annex II:
|
E number of the food additive |
Name of the food additive |
Maximum level |
Nutrient to which the food additive may be added |
Can be used as a carrier? |
|
E 170 |
Calcium carbonate |
quantum satis |
All nutrients |
Yes |
|
E 260 |
Acetic acid |
quantum satis |
All nutrients |
|
|
E 261 |
Potassium acetates |
quantum satis |
All nutrients |
|
|
E 262 |
Sodium acetates |
quantum satis |
All nutrients |
|
|
E 263 |
Calcium acetate |
quantum satis |
All nutrients |
|
|
E 270 |
Lactic acid |
quantum satis |
All nutrients |
|
|
E 290 |
Carbon dioxide |
quantum satis |
All nutrients |
|
|
E 296 |
Malic acid |
quantum satis |
All nutrients |
|
|
E 300 |
Ascorbic acid |
quantum satis |
All nutrients |
|
|
E 301 |
Sodium ascorbate |
quantum satis |
All nutrients |
|
|
E 302 |
Calcium ascorbate |
quantum satis |
All nutrients |
|
|
E 304 |
Fatty acid esters of ascorbic acid |
quantum satis |
All nutrients |
|
|
E 306 |
Tocopherol-rich extract |
quantum satis |
All nutrients |
|
|
E 307 |
Alpha-tocopherol |
quantum satis |
All nutrients |
|
|
E 308 |
Gamma-tocopherol |
quantum satis |
All nutrients |
|
|
E 309 |
Delta-tocopherol |
quantum satis |
All nutrients |
|
|
E 322 |
Lecithins |
quantum satis |
All nutrients |
Yes |
|
E 325 |
Sodium lactate |
quantum satis |
All nutrients |
|
|
E 326 |
Potassium lactate |
quantum satis |
All nutrients |
|
|
E 327 |
Calcium lactate |
quantum satis |
All nutrients |
|
|
E 330 |
Citric acid |
quantum satis |
All nutrients |
|
|
E 331 |
Sodium citrates |
quantum satis |
All nutrients |
|
|
E 332 |
Potassium citrates |
quantum satis |
All nutrients |
|
|
E 333 |
Calcium citrates |
quantum satis |
All nutrients |
|
|
E 334 |
Tartaric acid (L(+)-) |
quantum satis |
All nutrients |
|
|
E 335 |
Sodium tartrates |
quantum satis |
All nutrients |
|
|
E 336 |
Potassium tartrates |
quantum satis |
All nutrients |
|
|
E 337 |
Sodium potassium tartrate |
quantum satis |
All nutrients |
|
|
E 338 – E 452 |
Phosphoric acid — phosphates — di-, tri- and polyphosphates (Table 6 of Part 6) |
40 000 mg/kg expressed as P2O5 in the nutrient preparation |
All nutrients |
|
|
E 350 |
Sodium malates |
quantum satis |
All nutrients |
|
|
E 351 |
Potassium malate |
quantum satis |
All nutrients |
|
|
E 352 |
Calcium malates |
quantum satis |
All nutrients |
|
|
E 354 |
Calcium tartrate |
quantum satis |
All nutrients |
|
|
E 380 |
Triammonium citrate |
quantum satis |
All nutrients |
|
|
E 392 |
Extracts of rosemary |
1 000 mg/kg in the preparation of beta-carotene and lycopene, 5 mg/kg in final product expressed as the sum of carnosic acid and carnosol |
In beta-carotene and lycopene preapartions |
|
|
E 400 – E 404 |
Alginic acid — alginates (Table 7 of Part 6) |
quantum satis |
All nutrients |
Yes |
|
E 406 |
Agar |
quantum satis |
All nutrients |
Yes |
|
E 407 |
Carrageenan |
quantum satis |
All nutrients |
Yes |
|
E 407a |
Processed euchema seaweed |
quantum satis |
All nutrients |
Yes |
|
E 410 |
Locust bean gum |
quantum satis |
All nutrients |
Yes |
|
E 412 |
Guar gum |
quantum satis |
All nutrients |
Yes |
|
E 413 |
Tragacanth |
quantum satis |
All nutrients |
Yes |
|
E 414 |
Acacia gum (gum arabic) |
quantum satis |
All nutrients |
Yes |
|
E 415 |
Xanthan gum |
quantum satis |
All nutrients |
Yes |
|
E 417 |
Tara gum |
quantum satis |
All nutrients |
Yes |
|
E 418 |
Gellan gum |
quantum satis |
All nutrients |
Yes |
|
E 420 |
Sorbitol |
quantum satis |
All nutrients |
Yes, only as a carrier |
|
E 421 |
Mannitol |
quantum satis |
All nutrients |
Yes, only as a carrier |
|
E 422 |
Glycerol |
quantum satis |
All nutrients |
Yes |
|
E 432 – E 436 |
Polysorbates (Table 4 of Part 6) |
quantum satis only in beta carotene, lutein, lycopene and vitamin E preparations. In vitamin A and D preparations maximum level in final food 2 mg/kg |
In beta carotene, lutein, lycopene and vitamins A, D and E preparations |
Yes |
|
E 440 |
Pectins |
quantum satis |
All nutrients |
Yes |
|
E 459 |
Beta-cyclodextrin |
100 000 mg/kg in the preparation and 1 000 mg/kg in final food |
All nutrients |
Yes |
|
E 460 |
Cellulose |
quantum satis |
All nutrients |
Yes |
|
E 461 |
Methyl cellulose |
quantum satis |
All nutrients |
Yes |
|
E 462 |
Ethyl cellulose |
quantum satis |
All nutrients |
Yes |
|
E 463 |
Hydroxypropyl cellulose |
quantum satis |
All nutrients |
Yes |
|
E 464 |
Hydroxypropyl methyl cellulose |
quantum satis |
All nutrients |
Yes |
|
E 465 |
Ethyl methyl cellulose |
quantum satis |
All nutrients |
Yes |
|
E 466 |
Sodium carboxy methyl cellulose, Cellulose gum |
quantum satis |
All nutrients |
Yes |
|
E 469 |
Enzymatically hydrolysed carboxy methyl cellulose |
quantum satis |
All nutrients |
Yes |
|
E 470a |
Sodium, potassium and calcium salts of fatty acids |
quantum satis |
All nutrients |
Yes |
|
E 470b |
Magnesium salts of fatty acids |
quantum satis |
All nutrients |
Yes |
|
E 471 |
Mono- and diglycerides of fatty acids |
quantum satis |
All nutrients |
Yes |
|
E 472a |
Acetic acid esters of mono- and diglycerides of fatty acids |
quantum satis |
All nutrients |
Yes |
|
E 472b |
Lactic acid esters of mono- and diglycerides of fatty acids |
quantum satis |
All nutrients |
Yes |
|
E 472c |
Citric acid esters of mono- and diglycerides of fatty acids |
quantum satis |
All nutrients |
Yes |
|
E 472d |
Tartaric acid esters of mono- and diglycerides of fatty acids |
quantum satis |
All nutrients |
Yes |
|
E 472e |
Mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids |
quantum satis |
All nutrients |
Yes |
|
E 472f |
Mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids |
quantum satis |
All nutrients |
Yes |
|
E 473 |
Sucrose esters of fatty acids |
quantum satis |
In beta carotene, lutein, lycopene and vitamin E preparations |
Yes |
|
2 mg/kg in final food |
In vitamin A and D preparations |
|||
|
E 475 |
Polyglycerol esters of fatty acids |
quantum satis |
In beta carotene, lutein, lycopene and vitamin E preparations |
Yes |
|
2 mg/kg in final food |
In vitamin A and D preparations |
|||
|
E 491 – E 495 |
Sorbitan esters (Table 5 of Part 6) |
quantum satis |
In beta carotene, lutein, lycopene and vitamin E preparations |
Yes |
|
2 mg/kg in final food |
In vitamin A and D preparations |
|||
|
E 500 |
Sodium carbonates |
quantum satis |
All nutrients |
Yes |
|
E 501 |
Potassium carbonates |
quantum satis |
All nutrients |
Yes |
|
E 503 |
Ammonium carbonates |
quantum satis |
All nutrients |
Yes |
|
E 504 |
Magnesium carbonates |
quantum satis |
All nutrients |
Yes |
|
E 507 |
Hydrochloric acid |
quantum satis |
All nutrients |
Yes |
|
E 508 |
Potassium chloride |
quantum satis |
All nutrients |
|
|
E 509 |
Calcium chloride |
quantum satis |
All nutrients |
|
|
E 511 |
Magnesium chloride |
quantum satis |
All nutrients |
|
|
E 513 |
Sulphuric acid |
quantum satis |
All nutrients |
|
|
E 514 |
Sodium sulphates |
quantum satis |
All nutrients |
|
|
E 515 |
Potassium sulphates |
quantum satis |
All nutrients |
|
|
E 516 |
Calcium sulphate |
quantum satis |
All nutrients |
|
|
E 524 |
Sodium hydroxide |
quantum satis |
All nutrients |
|
|
E 525 |
Potassium hydroxide |
quantum satis |
All nutrients |
|
|
E 526 |
Calcium hydroxide |
quantum satis |
All nutrients |
|
|
E 527 |
Ammonium hydroxide |
quantum satis |
All nutrients |
|
|
E 528 |
Magnesium hydroxide |
quantum satis |
All nutrients |
|
|
E 529 |
Calcium oxide |
quantum satis |
All nutrients |
Yes |
|
E 530 |
Magnesium oxide |
quantum satis |
All nutrients |
Yes |
|
E 551, E 552 |
Silicon dioxide Calcium silicate |
50 000 mg/kg in the dry powdered preparation (singly or in combination) |
In dry powdered preparations of all nutrients |
|
|
10 000 mg/kg in the preparation (E 551 only) |
In potassium chloride preparations used in salt substitutes |
|||
|
E 554 |
Sodium aluminium silicate |
15 000 mg/kg in the preparation |
In fat soluble vitamin preparations |
|
|
E 570 |
Fatty acids |
quantum satis |
All nutrients except nutrients containing unsaturated fatty acids |
|
|
E 574 |
Gluconic acid |
quantum satis |
All nutrients |
|
|
E 575 |
Glucono-delta-lactone |
quantum satis |
All nutrients |
|
|
E 576 |
Sodium gluconate |
quantum satis |
All nutrients |
|
|
E 577 |
Potassium gluconate |
quantum satis |
All nutrients |
|
|
E 578 |
Calcium gluconate |
quantum satis |
All nutrients |
|
|
E 640 |
Glycine and its sodium salt |
quantum satis |
All nutrients |
|
|
E 900 |
Dimethyl polysiloxane |
200 mg/kg in the preparation, 0,2 mg/l in final food |
In preparations of beta-carotene and lycopene |
|
|
E 901 |
Beeswax, white and yellow |
quantum satis |
All nutrients |
Yes, only as a carrier |
|
E 938 |
Argon |
quantum satis |
All nutrients |
|
|
E 939 |
Helium |
quantum satis |
All nutrients |
|
|
E 941 |
Nitrogen |
quantum satis |
All nutrients |
|
|
E 942 |
Nitrous oxide |
quantum satis |
All nutrients |
|
|
E 948 |
Oxygen |
quantum satis |
All nutrients |
|
|
E 949 |
Hydrogen |
quantum satis |
All nutrients |
|
|
E 953 |
Isomalt |
quantum satis |
All nutrients |
Yes, only as a carrier |
|
E 965 |
Maltitol |
quantum satis |
All nutrients |
Yes, only as a carrier |
|
E 966 |
Lactitol |
quantum satis |
All nutrients |
Yes, only as a carrier |
|
E 967 |
Xylitol |
quantum satis |
All nutrients |
Yes, only as a carrier |
|
E 968 |
Erythritol |
quantum satis |
All nutrients |
Yes, only as a carrier |
|
E 1103 |
Invertase |
quantum satis |
All nutrients |
|
|
E 1200 |
Polydextrose |
quantum satis |
All nutrients |
Yes |
|
E 1404 |
Oxidised starch |
quantum satis |
All nutrients |
Yes |
|
E 1410 |
Monostarch phosphate |
quantum satis |
All nutrients |
Yes |
|
E 1412 |
Distarch phosphate |
quantum satis |
All nutrients |
Yes |
|
E 1413 |
Phosphated distarch phosphate |
quantum satis |
All nutrients |
Yes |
|
E 1414 |
Acetylated distarch phosphate |
quantum satis |
All nutrients |
Yes |
|
E 1420 |
Acetylated starch |
quantum satis |
All nutrients |
Yes |
|
E 1422 |
Acetylated distarch adipate |
quantum satis |
All nutrients |
Yes |
|
E 1440 |
Hydroxy propyl starch |
quantum satis |
All nutrients |
Yes |
|
E 1442 |
Hydroxy propyl distarch phosphate |
quantum satis |
All nutrients |
Yes |
|
E 1450 |
Starch sodium octenyl succinate |
quantum satis |
All nutrients |
Yes |
|
E 1451 |
Acetylated oxidised starch |
quantum satis |
All nutrients |
Yes |
|
E 1452 |
Starch Aluminium Octenyl Succinate |
35 000 mg/kg in final food |
In food supplements as defined in Directive 2002/46/EC due to its use in vitamin preparations for encapsulation purposes only |
Yes |
|
E 1518 |
Glyceryl triacetate (triacetin) |
All nutrients |
Yes, only as a carrier |
|
|
E 1520 (1) |
Propane-1, 2-diol (propylene glycol) |
1 000 mg/kg in final food (as carry-over) |
All nutrients |
Yes, only as a carrier |
|
(1)
Maximum level for E 1518 and E 1520 from all sources in foodstuffs 3 000 mg/kg (individually or in combination with E 1505 and E 1517). In the case of beverages, with the exception of cream liqueurs, the maximum level of E 1520 shall be 1 000 mg/l from all sources. |
||||
Section B
— Food additives added in nutrients intended to be used in foodstuffs for infants and young children listed in Point 13.1 of Part E of Annex II:
|
E number of the food additive |
Name of the food additive |
Maximum level |
Nutrient to which the food additive may be added |
Food category |
|
E 301 |
Sodium ascorbate |
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 |
|
Total carry-over 75 mg/l |
Coatings of nutrient preparations containing polyunsaturated fatty acids |
Foods for infants and young children |
||
|
E 304 (i) |
Ascorbyl palmitate |
For uses in nutrient preparations under the condition that the maximum level in foods mentioned in point 13.1 of Part E of Annex II is not exceeded |
All nutrients |
Foods for infants and young children |
|
E 306 E 307 E 308 E 309 |
Tocopherol-rich extract Alpha-tocopherol Gamma-tocopherol Delta-tocopherol |
For uses in nutrient preparations under the condition that the maximum level in foods mentioned in point 13.1 of Part E of Annex II is not exceeded |
All nutrients |
Foods for infants and young children |
|
E 322 |
Lecithins |
For uses in nutrient preparations under the condition that the maximum level in foods mentioned in point 13.1 of Part E of Annex II is not exceeded |
All nutrients |
Foods for infants and young children |
|
E 330 |
Citric acid |
quantum satis |
All nutrients |
Foods for infants and young children |
|
E 331 |
Sodium citrates |
For uses in nutrient preparations under the condition that the maximum level in foods mentioned in point 13.1 of Part E of Annex II is not exceeded and the conditions of use specified therein are respected |
All nutrients |
Foods for infants and young children |
|
E 332 |
Potassium citrates |
For uses in nutrient preparations under the condition that the maximum level in foods mentioned in point 13.1 of Part E of Annex II is not exceeded and the conditions of use specified therein are respected |
All nutrients |
Foods for infants and young children |
|
E 333 |
Calcium citrates |
Total carry-over 0,1 mg/kg expressed as calcium and within the limit of calcium level and calcium/phosphorus ratio as set for the food category |
All nutrients |
Foods for infants and young children |
|
E 341 (iii) |
Tricalcium phosphate |
Maximum 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 |
|
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 |
||
|
E 401 |
Sodium alginate |
For uses in nutrient preparations under the condition that the maximum level in foods mentioned in point 13.1.3 of Part E of Annex II is not exceeded |
All nutrients |
Processed cereal based foods and baby foods for infants and young children as defined by Directive 2006/125/EC |
|
E 402 |
Potassium alginate |
For uses in nutrient preparations under the condition that the maximum level in foods mentioned in point 13.1 of Part E of Annex II is not exceeded |
All nutrients |
Processed cereal based foods and baby foods for infants and young children as defined by Directive 2006/125/EC |
|
E 404 |
Calcium alginate |
For uses in nutrient preparations under the condition that the maximum level in foods mentioned in point 13.1.3 of Part E of Annex II is not exceeded |
All nutrients |
Processed cereal based foods and baby foods for infants and young children as defined by Directive 2006/125/EC |
|
E 414 |
Gum arabic (acacia gum) |
150 000 mg/kg in the nutrient preparation and 10 mg/kg carry-over in final product |
All nutrients |
Foods for infants and young children |
|
E 415 |
Xanthan gum |
For uses in nutrient preparations under the condition that the maximum level in foods mentioned in point 13.1.3 of Part E of Annex II is not exceeded |
All nutrients |
Processed cereal based foods and baby foods for infants and young children as defined by Directive 2006/125/EC |
|
E 421 |
Mannitol |
1 000 times more than vitamin B12, 3 mg/kg total carry-over |
As carrier for vitamin B12 |
Foods for infants and young children |
|
E 440 |
Pectins |
For uses in nutrient preparations under the condition that the maximum level in foods mentioned in point 13.1 of Part E of Annex II is not exceeded |
All nutrients |
Follow-on formulae and processed cereal based foods and baby foods for infants and young children as defined by Directive 2006/125/EC |
|
E 466 |
Sodium carboxy methyl cellulose, Cellulose gum |
For uses in nutrient preparations under the condition that the maximum level in foods mentioned in point 13.1 of Part E of Annex II is not exceeded |
All nutrients |
Dietary foods for infants and young children for special medical purposes as defined in Directive 1999/21/EC |
|
E 471 |
Mono- and diglycerides of fatty acids |
For uses in nutrient preparations under the condition that the maximum level in foods mentioned in point 13.1 of Part E of Annex II is not exceeded and the conditions of use specified therein are respected |
All nutrients |
Foods for infants and young children |
|
E 472c |
Citric acid esters of mono- and diglycerides of fatty acids |
For uses in nutrient preparations under the condition that the maximum level in foods mentioned in point 13.1 of Part E of Annex II is not exceeded |
All nutrients |
Infant formulae and follow-on formulae for infants and young children in good health |
|
E 551 |
Silicon dioxide |
10 000 mg/kg in nutrient preparations |
Dry powdered nutrient preparations |
Foods for infants and young children |
|
E 1420 |
Acetylated starch |
For uses in nutrient preparations under the condition that the maximum level in foods mentioned in point 13.1.3 of Part E of Annex II is not exceeded |
All nutrients |
Processed cereal based foods and baby foods for infants and young children as defined by Directive 2006/125/EC |
|
E 1450 |
Starch sodium octenyl succinate |
Carry-over 100 mg/kg |
Vitamin preparations |
Foods for infants and young children |
|
Carry-over 1 000 mg/kg |
Polyunsaturated fatty acid preparations |
|||
|
E 1451 |
Acetylated oxidised starch |
For uses in nutrient preparations under the condition that the maximum level in foods mentioned in point 13.1.3 of Part E of Annex II is not exceeded |
All nutrients |
Processed cereal based foods and baby foods for infants and young children as defined by Directive 2006/125/EC |
(1) Food Additives presented in Table 1 of Part 6 of this Annex, which are generally permitted for use in food under the general ‘quantum satis’ principle, included in Annex II Part C(1) Group I, have been included as food additives in nutrients under the general ‘quantum satis’ principle, unless stated otherwise.
(2) For phosphates and silicates, when used as additives, maximum limits have been set only in the nutrient preparation and not in the final food.
(3) For all other food additives with a numerical ADI value maximum limits have been set for the nutrient preparation and the final food.
(4) No food additives are authorised for their function as colour, sweetener or flavour enhancer.
PART 6
Definitions of groups of food additives for the purposes of Parts 1 to 5
Table 1
|
E number |
Name |
|
E 170 |
Calcium carbonate |
|
E 260 |
Acetic acid |
|
E 261 |
Potassium acetates |
|
E 262 |
Sodium acetates |
|
E 263 |
Calcium acetate |
|
E 270 |
Lactic acid |
|
E 290 |
Carbon dioxide |
|
E 296 |
Malic acid |
|
E 300 |
Ascorbic acid |
|
E 301 |
Sodium ascorbate |
|
E 302 |
Calcium ascorbate |
|
E 304 |
Fatty acid esters of ascorbic acid |
|
E 306 |
Tocopherol-rich extract |
|
E 307 |
Alpha-tocopherol |
|
E 308 |
Gamma-tocopherol |
|
E 309 |
Delta-tocopherol |
|
E 322 |
Lecithins |
|
E 325 |
Sodium lactate |
|
E 326 |
Potassium lactate |
|
E 327 |
Calcium lactate |
|
E 330 |
Citric acid |
|
E 331 |
Sodium citrates |
|
E 332 |
Potassium citrates |
|
E 333 |
Calcium citrates |
|
E 334 |
Tartaric acid (L(+)-) |
|
E 335 |
Sodium tartrates |
|
E 336 |
Potassium tartrates |
|
E 337 |
Sodium potassium tartrate |
|
E 350 |
Sodium malates |
|
E 351 |
Potassium malate |
|
E 352 |
Calcium malates |
|
E 354 |
Calcium tartrate |
|
E 380 |
Triammonium citrate |
|
E 400 |
Alginic acid |
|
E 401 |
Sodium alginate |
|
E 402 |
Potassium alginate |
|
E 403 |
Ammonium alginate |
|
E 404 |
Calcium alginate |
|
E 406 |
Agar |
|
E 407 |
Carrageenan |
|
E 407a |
Processed euchema seaweed |
|
E 410 |
Locust bean gum |
|
E 412 |
Guar gum |
|
E 413 |
Tragacanth |
|
E 414 |
Acacia gum (gum arabic) |
|
E 415 |
Xanthan gum |
|
E 417 |
Tara gum |
|
E 418 |
Gellan gum |
|
E 422 |
Glycerol |
|
E 440 |
Pectins |
|
E 460 |
Cellulose |
|
E 461 |
Methyl cellulose |
|
E 462 |
Ethyl cellulose |
|
E 463 |
Hydroxypropyl cellulose |
|
E 464 |
Hydroxypropyl methyl cellulose |
|
E 465 |
Ethyl methyl cellulose |
|
E 466 |
Sodium carboxy methyl cellulose, Cellulose gum |
|
E 469 |
Enzymatically hydrolysed carboxy methyl cellulose, Enzymatically hydrolysed cellulose gum |
|
E 470a |
Sodium, potassium and calcium salts of fatty acids |
|
E 470b |
Magnesium salts of fatty acids |
|
E 471 |
Mono- and diglycerides of fatty acids |
|
E 472a |
Acetic acid esters of mono- and diglycerides of fatty acids |
|
E 472b |
Lactic acid esters of mono- and diglycerides of fatty acids |
|
E 472c |
Citric acid esters of mono- and diglycerides of fatty acids |
|
E 472d |
Tartaric acid esters of mono- and diglycerides of fatty acids |
|
E 472e |
Mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids |
|
E 472f |
Mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids |
|
E 500 |
Sodium carbonates |
|
E 501 |
Potassium carbonates |
|
E 503 |
Ammonium carbonates |
|
E 504 |
Magnesium carbonates |
|
E 507 |
Hydrochloric acid |
|
E 508 |
Potassium chloride |
|
E 509 |
Calcium chloride |
|
E 511 |
Magnesium chloride |
|
E 513 |
Sulphuric acid |
|
E 514 |
Sodium sulphates |
|
E 515 |
Potassium sulphates |
|
E 516 |
Calcium sulphate |
|
E 524 |
Sodium hydroxide |
|
E 525 |
Potassium hydroxide |
|
E 526 |
Calcium hydroxide |
|
E 527 |
Ammonium hydroxide |
|
E 528 |
Magnesium hydroxide |
|
E 529 |
Calcium oxide |
|
E 530 |
Magnesium oxide |
|
E 570 |
Fatty acids |
|
E 574 |
Gluconic acid |
|
E 575 |
Glucono-delta-lactone |
|
E 576 |
Sodium gluconate |
|
E 577 |
Potassium gluconate |
|
E 578 |
Calcium gluconate |
|
E 640 |
Glycine and its sodium salt |
|
E 938 |
Argon |
|
E 939 |
Helium |
|
E 941 |
Nitrogen |
|
E 942 |
Nitrous oxide |
|
E 948 |
Oxygen |
|
E 949 |
Hydrogen |
|
E 1103 |
Invertase |
|
E 1200 |
Polydextrose |
|
E 1404 |
Oxidised starch |
|
E 1410 |
Monostarch phosphate |
|
E 1412 |
Distarch phosphate |
|
E 1413 |
Phosphated distarch phosphate |
|
E 1414 |
Acetylated distarch phosphate |
|
E 1420 |
Acetylated starch |
|
E 1422 |
Acetylated distarch adipate |
|
E 1440 |
Hydroxy propyl starch |
|
E 1442 |
Hydroxy propyl distarch phosphate |
|
E 1450 |
Starch sodium octenyl succinate |
|
E 1451 |
Acetylated oxidised starch |
Table 2
Sorbic acid – 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 |
|
E 404 |
Calcium alginate |
IARSCRÍBHINN IV
Na bianna traidisiúnta a bhféadfaidh Ballstáit áirithe leanúint de chatagóirí áirithe de bhreiseáin bia a thoirmeasc ina leith
|
An Ballstát |
Na bianna |
Na catagóirí de bhreiseáin bia a bhféadfar leanúint dá dtoirmeasc |
|
An Ghearmáin |
Beoir thraidisiúnta na Gearmáine (‘Bier nach deutschem Reinheitsgebot gebraut’) |
Iad uile seachas gáis tiomána |
|
An Fhrainc |
Arán traidisiúnta na Fraince |
Iad uile |
|
An Fhrainc |
Strufail thraidisiúnta leasaithe na Fraince |
Iad uile |
|
An Fhrainc |
Seilidí traidisiúnta leasaithe na Fraince |
Iad uile |
|
An Fhrainc |
Táirgí traidisiúnta leasaithe gé agus lachan (‘confit’) na Fraince |
Iad uile |
|
An Ostair |
‘Bergkäse’ traidisiúnta na hOstaire |
Iad uile seachas leasaitheoirí |
|
An Fhionlainn |
‘Mämmi’ traidisiúnta na Fionlainne |
Iad uile seachas leasaitheoirí |
|
An tSualainn An Fhionlainn |
Síoróipí traidisiúnta torthaí na Sualainne agus na Fionlainne |
Dathanna |
|
An Danmhairg |
‘Kødboller’ traidisiúnta na Danmhairge |
Leasaitheoirí agus dathanna |
|
An Danmhairg |
‘Leverpostej’ traidisiúnta na Danmhairge |
Leasaitheoirí (seachas aigéad sorbach) agus dathanna |
|
An Spáinn |
‘Lomo embuchado’ traidisiúnta na Spáinne |
Iad uile seachas leasaitheoirí agus frithocsaídeoirí |
|
An Iodáil |
‘Mortadella’ traidisiúnta na hIodáile |
Iad uile seachas leasaitheoirí, frithocsaídeoirí, gníomhaithe coigeartaithe pH, méadaitheoirí blais, cobhsaitheoirí agus gás pacáistithe |
|
An Iodáil |
‘Cotechino e zampone’ traidisiúnta na hIodáile |
Iad uile seachas leasaitheoirí, frithocsaídeoirí, gníomhaithe coigeartaithe pH, méadaitheoirí blais, cobhsaitheoirí agus gás pacáistithe |
IARSCRÍBHINN V
An liosta de na biadhathanna dá dtagraítear in Aírteagal 24 a gcuirfear faisnéis bhreise ina leith ar lipéadú bianna
|
Bianna ina bhfuil ceann amháin nó níos mó ná ceann amháin de na biadhathanna seo a leanas |
An fhaisnéis |
|
Buí fuineadh gréine (E 110) (*1) |
‘ainm nó uimhir E an dath/na dathanna’: d’fhéadfadh siad éifeacht dhíobhálach a bheith acu ar ghníomhaíocht agus ar aird leanaí. |
|
Buí cuineoilín (E 104) (*1) |
|
|
Carmóisín (E 122) (*1) |
|
|
Dearg alúra (E 129) (*1) |
|
|
Tartraisín (E 102) (*1) |
|
|
Ponsó 4R (E 124) (*1) |
|
( 1 ) Féach leathanach 34 den Iris Oifigúil seo.
( 2 ) IO L 330, 5.12.1998, lch. 32.
( 3 ) IO L 268, 24.9.1991, lch. 69.
( 4 ) IO L 139, 30.4.2004, lch. 55. Leagan ceartaithe in IO L 226, 25.6.2004, lch. 22.
( 5 ) IO L 186, 30.6.1989, lch. 21.
( 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).
( 7 ) applicable until 31 January 2014.
( 8 ) applicable from 1 February 2014.
