Source document: https://docs-lawep.s3.us-east-2.amazonaws.com/1694841168439.pdf (Malta)
B 573 L.N.

54 of 2005 FOOD SAFETY ACT (CAP.

448) Permitted Food Additives Regulations, 2005 IN exercise of the powers conferred by article 10 of the Food Safety Act, the Minister of Health, the Elderly and Community Care has made the following regulations> 1.1 The title of these regulations is the Permitted Food Additives Regulations, 2005.
Citation and commencement 1.2 These regulations shall come into force on the 27th July, 2005, provided that products not conforming with these regulations but which conform with the provisions of the Permitted Food Additives Regulations, 2003, L.N.

347 of 2003 and which have been placed on the market by the 27th January, 2006 at the latest, may be marketed until stocks are exhausted.

1.3 These regulations shall complement the Additives in Food Regulations, 1994.

L.N.
89 of 1994 1.4 These regulations implement the provisions of Directive 95 #2 #EC of the European Parliament and of the Council of the 20th February, 1995 on food additives other than colours and sweeteners, as amended by the following Directives> - Directive 96 #85 #EC of the European Parliament and of the Council of the 19th December 1996 - Directive 98 #72 #EC of the European Parliament and of the Council of the 15th October 1998 - Directive 2001 #5 #EC of the European Parliament and of the Council of the 12th February 2001 - Directive 2003 #52 #EC of the European Parliament and of the Council of the 18th June 2003 - Directive 2003 #114 #EC of the European Parliament and of the Council of the 22nd December 2003.
B 574 Applicability of these regulations 2.1 These regulations shall apply to all food additives other than colours, sweeteners, and flavourings.

2.2 These regulations shall apply without prejudice to specific regulations permitting additives listed in the Schedules to these regulations to be used as sweeteners and colours.

2.3 These regulations shall not apply to enzymes other than those mentioned in the Schedules.
Interpretation 3.1 In these regulations, unless the context otherwise requires> 3.1.1 preservatives are substances which prolong the shelf- life of foodstuffs by protecting them against deterioration caused by micro-organisms< 3.1.2 antioxidants are substances which prolong the shelf- life of foodstuffs by protecting them against deterioration caused by oxidation, such as fat rancidity and colour changes< 3.1.3 carriers, including carrier solvents, are substances used to dissolve, dilute, disperse or otherwise physically modify a food additive without altering its technological function (and without exerting any technological effect themselves) in order to facilitate its handling, application or use< 3.1.4 acids are substances which increase the acidity of a foodstuff and,or impart a sour taste to it< 3.1.5 acidity regulators are substances which alter or control the acidity or alkalinity of a foodstuff< 3.1.6 anti-caking agents are substances which reduce the tendency of individual particles of a foodstuff to adhere to one another< 3.1.7 reduce foaming< anti-foaming agents are substances which prevent or 3.1.8 bulking agents are substances which contribute to the volume of a foodstuff without contributing significantly to its available energy value< 3.1.9 emulsifiers are substances which make it possible to form or maintain a homogenous mixture of two or more immiscible phases such as oil and water in a foodstuff< B 575 3.1.10 emulsifying salts are substances which convert proteins contained in cheese into a dispersed form and thereby bring about homogenous distribution of fat and other components< 3.1.11 firming agents are substances which make or keep tissues of fruit or vegetables firm or crisp, or interact with gelling agents to produce or strengthen a gel< 3.1.12 flavour enhancers are substances which enhance the existing taste and,or odour of a foodstuff< 3.1.13 foaming agents are substances which make it possible to form a homogenous dispersion of a gaseous phase in a liquid or solid foodstuff< 3.1.14
 gelling agents are substances which give a foodstuff texture through formation of a gel< 3.1.15 glazing agents (including lubricants) are substances which, when applied to the external surface of a foodstuff, impart a shiny appearance or provide a protective coating< 3.1.16 humectants are substances which prevent foodstuffs from drying out by counteracting the effect of an atmosphere having a low degree of humidity, or promote the dissolution of a powder in an aqueous medium< 3.1.17 modified starches are substances obtained by one or more chemical treatments of edible starches, which may have undergone a physical or enzymatic treatment, and may be acid or alkali thinned or bleached< 3.1.18 packaging gases are gases other than air, introduced into a container before, during or after the placing of a foodstuff in that container< 3.1.19 propellants are gases other than air which expel a foodstuff from a container< 3.1.20 raising agents are substances or combinations of substances which liberate gas and thereby increase the volume of a dough or batter< 3.1.21 sequestrants are substances which form chemical complexes with metallic ions< B 576 3.1.22 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 and include also substances which stabilise, retain or intensify an existing colour of a foodstuff and substances which increase the binding capacity of the food, including the formation of cross links between proteins enabling the binding of food pieces into reconstituted food< 3.1.23 thickeners are substances which increase the viscosity of a foodstuff< 3.1.24 flour treatment agents other than emulsifiers are substances which are added to flour or dough to improve its baking quality.
3.2 For the purposes of these regulations, the following are not considered as food additives> 3.2.1 substances used for the treatment of drinking water as provided for in Directive 80 #778 #EEC (1)< 3.2.2 products containing pectin and derived from dried apple pomace or peel of citrus fruits, or from a mixture of both, by the action of dilute acid followed by partial neutralisation with sodium or potassium salts (‘liquid pectin’)< 3.2.3 chewing gum bases< 3.2.4 white or yellow dextrin, roasted or dextrinated starch, starch modified by acid or alkali treatment, bleached starch, physically modified starch and starch treated by amylolitic enzymes< 3.2.5 ammonium chloride< 3.2.6 blood plasma, edible gelatine, protein hydrolysates and their salts, milk protein and gluten< 3.2.7 amino acids and their salts other than glutamic acid, glycine, cysteine and cystine and their salts and having no additive function< 3.2.8 caseinates and casein< B 577 3.2.9 inulin.
3.3 Within these regulations, the term ‘unprocessed’ means not having undergone any treatment resulting in a substantial change in the original state of the foodstuffs< however, the foodstuffs may have been, for example, divided, parted, severed, boned, minced, skinned, pared, peeled, ground, cut, cleaned, trimmed, deep-frozen or frozen, chilled, milled or husked, packed or unpacked.

3.4 In these regulations and the Schedules thereto, quantum satis means that no maximum level is specified.
However, additives shall be used in accordance with good manufacturing practice, at a level not higher than is necessary to achieve the intended purpose and provided that they do not mislead the consumer.

4.1 Only substances listed in the First, Third, Fourth and Fifth Schedules to these regulations may be used in foodstuffs for the purposes mentioned in regulation 3.1.
Use of additives 4.2 Food additives listed in the First Schedule are permitted in foodstuffs, for the purposes mentioned in regulation 3.1, with the exception of those foodstuffs listed in the Second Schedule, following the quantum satis principle.

4.3 not apply to> Except where specifically provided for, regulation 4.2 does 4.3.1 the following> - unprocessed foodstuffs, - honey as defined in L.N.
78 #1999, - non-emulsified oils and fats of animal or vegetable origin, - butter, - pasteurised and sterilised (including UHT sterilisation) milk (including skimmed, plain and semi- skimmed) and plain pasteurised cream, - unflavoured, live fermented milk products, - natural mineral water as defined in L.N.

311 #2001 and spring water, B 578 - coffee (excluding flavoured instant coffee) and coffee extracts, - unflavoured leaf tea, - sugars as defined in L.N.
77 #1999, - dry pasta, excluding gluten-free and #or pasta intended for hypoproteic diets in accordance with L.N.

5 #2002, - natural unflavoured buttermilk (excluding sterilised buttermilk)< 4.3.2 foods for infants and young children as referred to in L.N.
5 #2002, including foods for infants and young children not in good health< these foodstuffs are subject to the provisions of the Sixth Schedule< 4.3.3 the foodstuffs listed in the Second Schedule, which may contain only those additives referred to in that Schedule and those additives referred to in the Third and Fourth Schedules under the conditions specified therein.
4.4 Additives listed in the Third and Fourth Schedules may only be used in the foodstuffs referred to in those Schedules and under the conditions specified therein.

4.5 Only those additives listed in the Fifth Schedule may be used as carriers or carrier solvents for food additives and must be used under the conditions specified therein.

4.6 The provisions of these regulations shall also apply to the corresponding foodstuffs intended for particular nutritional uses in accordance with L.N.

5 #2002.
5 #2002.

4.7 Maximum levels indicated in the Schedules refer to the foodstuffs as marketed, unless otherwise stated.
4.8 The presence of a food additive in a foodstuff is permissible> 4.8.1 in a compound foodstuff other than one mentioned in regulation 4.3 to the extent to which the food additive is permitted in one of the ingredients of the compound foodstuff, or 4.8.2 in foodstuff where a flavouring has been added, to the extent to which the food additive is permitted in the flavouring B 579 in compliance with these regulations and this has been carried over to the foodstuff via the flavouring, provided the food additive has no technological function in the final foodstuff< 4.8.3 if the foodstuff is destined to be used solely in the preparation of a compound foodstuff and to an extent such that the compound foodstuff conforms to the provisions of these regulations.
4.9 Regulation 4.8 does not apply to infant formulae, follow-on formulae and weaning foods, as referred to in L.N.

5 #2002, except where specifically provided for by these or other Regulations concerning these foods.

4.10 The level of additives in flavourings shall be limited to the minimum necessary to guarantee the safety and quality of flavourings and to facilitate their storage.

Furthermore, the presence of additives in flavourings must not mislead consumers or present a hazard to their health.
If the presence of an additive in a foodstuff, as a consequence of adding flavourings, has a technological function in the foodstuff, it shall be considered as an additive of the foodstuff and not as an additive of the flavouring.

4.11 No person may import, sell, keep for sale, or supply by way of compensation or otherwise, any food additive or any food containing such additive in either case unless in compliance with the provisions of these regulations.

5.1 repealed.
5.1 repealed.

The Permitted Food Additives Regulations, 2003 are hereby Repeal of L.N.

347 of 2003.

5.2 References in other regulations to the Permitted Food Additives Regulations, 2003 shall henceforth be construed as references to these regulations.

6.1 The additives permitted for use by these regulations must satisfy the purity criteria laid down by Commission Directive 96 #77 #EC as amended by Directives 98 #86 #EC, 2000 #63 #EC, 2001 #30 #EC, 2002 #82 #EC, 2003 #95 #EC and 2004 #45 #EC.
A list of the food additives for which purity criteria have been established is given in the Seventh Schedule Purity criteria and methods of analysis 6.2 The methods of analysis described in Commission Directive 81 #712 #EEC shall be used in order to ascertain for purposes of official B 580 control whether certain additives permitted for use by these regulations satisfy the prescribed purity criteria.
6.3 The taking of samples and the qualitative and quantitative analysis of biphenyl, orthophenyl phenol and sodium orthophenylphenol in and on citrus fruit shall be carried out in accordance with the provisions of Annexes I, II, III and IV to Council Directive 67 #427 #EEC.

FIRST SCHEDULE Food Additives generally permitted for use in Foodstuffs not referred to in regulation 4.3.1 B 581 Note: 1.

2.

3.
2.

3.

# E No Substances on this list may be added to all foodstuffs with the exception of those referred to in regulation 4.3.1 following the quantum satis principle.

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

Explanation of symbols used: * The substances E 290, E 938, E 939, E 941, E 942, E 948 and E 949 may also be used in the foodstuffs referred to in regulation 4.3.1.
The substances E 410, E 412, E 415 and E 417 may not be used to produce dehydrated foodstuffs intended to rehydrate on ingestion.
Name B 582 E No Name i) ii) iii) Monosodium citrate Disodium citrate Trisodium citrate E 332 Potassium citrates i) ii) Monopotassium citrate Tripotassium citrate E 333 Calcium citrates i) ii) iii) Monocalcium citrate Dicalcium citrate Tricalcium citrate E 334 E 335 Tartaric acid (L(+)-) Sodium tartrates i) ii) Monosodium tartrate Disodium tartrate E 336 Potassium tartrates E 337 E 350 E 351 E 352 E 354 E 380 E 400 E 401 E 402 E 403 E 404 E 406 E 407 E 407a E 410 E 412 E 413 E 414 E 415 E 417 E 418 E 422 E 440 i) ii) Monopotassium tartrate Dipotassium tartrate Sodium potassium tartrate Sodium malates i) ii) Sodium malate Sodium hydrogen malate Potassium malate Calcium malates i) ii) Calcium malate Calcium hydrogen malate Calcium tartrate Triammonium citrate Alginic acid Sodium alginate Potassium alginate Ammonium alginate Calcium alginate Agar Carrageenan Processed eucheuma seaweed Locust bean gum Guar gum Tragacanth Acacia gum (gum arabic) Xanthan gum Tara gum Gellan gum Glycerol Pectins i) Pectin B 583 ii) Cellulose i) ii) Amidated pectin Name Microcrystalline cellulose Powdered cellulose Methyl cellulose Hydroxypropyl cellulose Hydroxypropyl methyl cellulose Ethyl methyl cellulose Carboxy methyl cellulose Sodium carboxy methyl cellulose Cellulose gum Enzymatically hydrolysed carboxy methyl cellulose Enzymatically hydroloysed cellulose gum Sodium, potassium and calcium salts of fatty acids Magnesium salts of fatty acids Mono- and diglycerides of fatty acids Acetic acid esters of mono- and diglycerides of fatty acids Lactic acid esters of mono- and diglycerides of fatty acids Citric acid esters of mono- and diglycerides of fatty acids Tartaric acid esters of mono- and diglycerides of fatty acids Mono- and diacetyl tartaric acid esters of mono - and diglycerides of fatty acids Mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids Sodium carbonates E No E 460 E 461 E 463 E 464 E 465 E 466 E 469 E 470a E 470b E 471 E 472a E 472b E 472c E 472d E 472e E 472f E 500 i) ii) iii) Sodium carbonate
 Sodium hydrogen carbonate Sodium sesquicarbonate E 501 Potassium carbonates i) ii) Potassium carbonate Potassium hydrogen carbonate E 503 Ammonium carbonates i) ii) Ammonium carbonate Ammonium hydrogen carbonate E 504 Magnesium carbonates i) ii) Magnesium carbonate Magnesium hydrogen carbonate E 507 E 508 E 509 E 511 E 513 E 514 Hydrochloric acid Potassium chloride Calcium chloride Magnesium chloride Sulphuric acid Sodium sulphates i) Sodium sulphate B 584 E No E 515 E 516 E 524 E 525 E 526 E 527 E 528 E 529 E 530 E 570 E 574 E 575 E 576 E 577 E 578 E 640 E 920 (2) E 938 E 939 E 941 E 942 E 948 E 949 E 1103 E 1200 E 1404 E 1410 E 1412 E 1413 E 1414 E 1420 E 1422 E 1440 E 1442 E 1450 E 1451 Name Sodium hydrogen sulphate ii) Potassium sulphates i) ii) Potassium sulphate Potassium hydrogen sulphate Calcium sulphate Sodium hydroxide Potassium hydroxide Calcium hydroxide Ammonium hydroxide Magnesium hydroxide Calcium oxide Magnesium oxide Fatty acids Gluconic acid Glucono-delta-lactone Sodium gluconate Potassium gluconate Calcium gluconate Glycine and its sodium salt L-Cysteine Argon * Helium * Nitrogen * Nitrous oxide * Oxygen * Hydrogen * Invertase Polydextrose Oxidized starch Monostarch phosphate Distarch phosphate Phosphated distarch phosphate Acetylated distarch phosphate Acetylated starch Acetylated distarch adipate Hydroxy propyl starch Hydroxy propyl distarch phosphate Starch sodium octenyl succinate Acetylated oxidised starch 2 May be used only as a flour treatment agent.
SECOND SCHEDULE Foodstuffs in which a limited number of Additives of the First Schedule may be used B 585 Foodstuff Cocoa chocolate products as defined in L.N.

317/2001 and Fruit juices and nectars as defined in L.N.

242/1998 Pineapple juice as defined in L.N.

242/1998 Nectars as defined in L.N.

242/1998 Grape juice as defined in L.N.

242/1998 Fruit juices as defined in L.N.

242/1998 Extra jam and extra jelly, as defined in L.N.
79/1999 Additive Maximum level E 330 Citric acid E 322 Lecithins E 334 Tartaric acid E 422 Glycerol E 471 Mono- and diglycerides of fatty acids E 472c Citric acid esters of mono- and diglycerides of fatty acids E 170 Calcium carbonate E 500 Sodium carbonates E 501 Potassium carbonates E 503 Ammonium carbonates E 504 Magnesium carbonates E 524 Sodium hydroxide E 525 Potassium hydroxide E 526 Calcium hydroxide E 527 Ammonium hydroxide E 528 Magnesium hydroxide E 530 Magnesium oxide E 414 Acacia gum E 440 Pectins E 300 Ascorbic acid 0.5 % Quantum satis 0.5 % Quantum satis Quantum satis Quantum satis 7 % on dry matter without fat expressed as potassium carbonates As glazing agents only quantum satis Quantum satis E 296 Malic acid 3 g/l E 330 Citric acid E 270 Lactic acid E 170 Calcium carbonate E 336 Potassium tartrates E 330 Citric acid 5 g/l 5 g/l Quantum satis Quantum satis 3 g/l E 440 Pectins E 296 Malic acid E 300 Ascorbic acid B 586 Foodstuff Additive Maximum level E 327 Calcium lactate E 330 Citric acid E 331 Sodium citrates E 333 Calcium citrates E 334 Tartaric acid E 335 Sodium tartrates E 350 Sodium malates E 471 Mono- and diglycerides of fatty acids E 440 Pectins E 270 Lactic acid E 296 Malic acid E 300 Ascorbic acid E 327 Calcium lactate E 330 Citric acid E 331 Sodium citrates E 333 Calcium citrates E 334 Tartaric acid E 335 Sodium tartrates E 350 Sodium malates E 400 Alginic acid E 401 Sodium alginate E 402 Potassium alginate E 403 Ammonium alginate E 404 Calcium alginate E 406 Agar E 407 Carrageenan E 410 Locust bean gum E 412 Guar gum E 415 Xanthan gum E 418 Gellan gum E 471 Mono and diglycerides of fatty acids E 509 Calc ium chloride E 524 Sodium hydroxide E 300 Ascorbic acid E 301 Sodium ascorbate E 304 Fatty acid esters of ascorbic acid E 322 Lecithins E 331 Sodium citrates E 332 Potassium citrates E 407 Carrageenan Quantum satis Quantum satis Quantum satis 10 g/kg (individually or in combination) Quantum satis Quantum satis Quantum satis Jams, jellies and marmalades as defined in L.N.
79/1999 and other similar fruit spreads including low-calorie products Partially dehydrated and dehydrated milk as defined in L.N.
15/2002 Foodstuff Additive Maximum level B 587 Plain pasteurised cream Frozen and deep-frozen unprocessed fruit and vegetables; pre-packed, refrigerated unprocessed fruit and vegetables ready for consumption and pre- packed unprocessed and peeled potatoes Fruit compote Unprocessed fish, crustaceans and molluscs, including such products frozen and deep-frozen Quick cook rice E 500 ii) Sodium bicarbonate E 501 ii) Potassium bicarbonate E 509 Calcium chloride E 401 Sodium alginate E 402 Potassium alginate E 407 Carrageenan E 466 Sodium carboxy methyl cellulose E 471 Mono and diglycerides E 296 Malic acid (only for peeled potatoes) E 300 Ascorbic acid E 301 Sodium ascorbate E 302 Calcium ascorbate E 330 Citric acid E 331 Sodium citrates E 332 Potassium citrates E 333 Calcium citrates E 300 Ascorbic acid E 301 Sodium ascorbate E 302 Calcium ascorbate E 330 Citric acid E 331 Sodium citrates E 332 Potassium citrates E 333 Calcium citrates E 440 Pectin (only for fruit compote other than apple) E 509 Calcium chloride (only for fruit compote other than apple) E 300 Ascorbic acid E 301 Sodium ascorbate E 302 Calcium ascorbate E 330 Citric acid E 331 Sodium citrates E 332 Potassium citrates E 333 Calcium citrates E 471 Mono- and diglycerides of fatty acids E 472a Acetic acid esters of mono- and diglycerides of fatty acids Quantum satis Quantum satis Quantum satis Quantum satis Quantum satis B 588 Foodstuff Non emulsified oils and fats of animal or vegetable origin (except virgin oils and olive oils) Non-emulsified oils and fats of animal or vegetable origin (except virgin oils and olive oils) specifically intended for cooking and/or frying purposes or for the preparation of gravy Refined olive oil, including olive pomace oil Ripened cheese Mozzarella and whey cheese Additive Maximum level 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 471 Mono- and diglycerides of fatty acids E 330 Citric acid E 331 Sodium citrates
 E 332 Potassium citrates E 333 Calcium citrates E 270 Lactic acid E 300 Ascorbic acid E 304 Fatty acid esters of ascorbic acid E 306 Tocopherol-rich extract E 307 Alpha-tocopherol E 308 Gamma-tocopherol E 309 Delta-tocopherol E 322 Lecithins E 471 Mono- and diglycerides of fatty acids E 472c Citric acid esters of mono- and diglycerides of fatty acids E 330 Citric acid E 331 Sodium citrates E 332 Potassium citrates E 333 Calcium citrates E 307 Alpha-tocopherol E 170 Calcium carbonate E 504 Magnesium carbonates E 509 Calcium chloride E 575 Glucono-delta- lactone E 260 Acetic acid E 270 Lactic acid E 330 Citric acid Quantum satis 30 g/l 10 g/l Quantum satis Quantum satis 30 g/l 10 g/l Quantum satis 200 mg/l Quantum satis Quantum satis B 589 Maximum level Quantum satis Foodstuff Canned and bottled fruit and vegetables Additive E 460ii Powdered cellulose (only for grated and sliced cheese) E 575 Glucono-delta- lactone E 260 Acetic acid E 261 Potassium acetate E 262 Sodium acetates E 263 Calcium acetate E 270 Lactic acid E 296 Malic acid E 300 Ascorbic acid E 301 Sodium ascorbate E 302 Calcium ascorbate E 325 Sodium lactate E 326 Potassium lactate E 327 Calcium lactate E 330 Citric acid E 331 Sodium citrates E 332 Potassium citrates E 333 Calcium citrates E 334 Tartaric acid E 335 Sodium tartrates E 336 Potassium tartrates E 337 Sodium potassium tartrate E 509 Calcium chloride E 575 Glucono-delta- lactone B 590 Foodstuff Gehakt Pre-packed preparations of fresh minced meat Bread prepared solely with the following ingredients: wheat flour, water, yeast or leaven, salt Additive Maximum level Quantum satis Quantum satis Quantum satis E 300 Ascorbic acid E 301 Sodium ascorbate E 302 Calcium ascorbate E 330 Citric acid E 331 Sodium citrates E 332 Potassium citrates E 333 Calcium citrates E 300 Ascorbic acid E 301 Sodium ascorbate E 302 Calcium ascorbate E 330 Citric acid E 331 Sodium citrates E 332 Potassium citrates E 333 Calcium citrates E 260 Acetic acid E 261 Potassium
 acetate E 262 Sodium acetates E 263 Calcium acetate E 270 Lactic acid E 300 Ascorbic acid E 301 Sodium ascorbate E 302 Calcium ascorbate E 304 Fatty acid esters of ascorbic acid E 322 Lecithins E 325 Sodium lactate E 326 Potassium lactate E 327 Calcium lactate E 471 Mono- and diglycerides of fatty acids E 472a Acetic acid esters of mono- and diglycerides of fatty acids E 472d Tartaric acid esters of mono- and diglycerides of fatty acids E 472e Mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids E 472f Mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids Foodstuff Pain courant français Additive Maximum level Quantum satis B 591 E 260 Acetic acid E 261 Potassium acetate E 262 Sodium acetates E 263 Calcium acetate E 270 Lactic acid E 300 Ascorbic acid E 301 Sodium ascorbate E 302 Calcium ascorbate E 304 Fatty acid esters of ascorbic acid E 322 Lecithins E 325 Sodium lactate E 326 Potassium lactate E 327 Calcium lactate E 471 Mono- and diglycerides of fatty acids E 270 Lactic acid E 300 Ascorbic acid E 301 Sodium ascorbate E 322 Lecithins E 330 Citric acid E 334 Tartaric acid E 471 Mono- and diglycerides of fatty acids E 575 Glucono-delta- lactone Additives authorised: In accordance with Regulations (EEC) No 822/87 (3), (EEC) No 4252/88 (4), (EEC) No 2332/92 (5) and (EEC) No 1873/84 (6) and their implementing regulations, In accordance with Regulation (EEC) No 1873/84 authorizing the offer or disposal for direct Quantum satis pro memoria Fresh pasta Wines and sparkling wines and partially fermented grape must 3 OJ No L 84, 27.3.1987,p.1 4 OJ No L 373, 31.12.1988, p.59 5 OJ No L 231, 13.8.1992, p.1 6 OJ No L 176, 3.7.1984, p.6 B 592 Foodstuff Beer Foie gras, foie gras entier, blocs de foie gras Pineapple and passion fruit juices and nectars Sliced and grated ripened cheese Soured-cream butter UHT goat milk Chestnuts in liquid Additive Maximum level human consumption of certain imported wines which may have undergone
 oenological processes not provided for in Regulation (EEC) No 337/79 E 270 Lactic acid E 300 Ascorbic acid E 301 Sodium ascorbate E 330 Citric acid E 414 Acacia gum E 300 Ascorbic acid E 301 Sodium ascorbate E 440 Pectins E 170 Calcium carbonate E 504 Magnesium carbonates E 509 Calcium chloride E 575 Glucono-delta- lactone E 460 Celluloses E 500 Sodium carbonates E 331 Sodium citrates E 410 Locust bean gum E 412 Guar gum E 415 Xanthan gum Quantum satis Quantum satis 3 g/l Quantum satis Quantum satis 4 g/l Quantum satis B 593 THIRD SCHEDULE Conditionally Permitted Preservatives and Antioxidants PART A Sorbates, benzoates and p-hydroxybenzoates Name Abbreviation Sorbic acid Potassium sorbate Calcium sorbate Benzoic acid Sodium benzoate Potassium benzoate Calcium benzoate Ethyl p-hydroxybenzoate Sodium ethyl p-hydroxybenzoate Propyl p-hydroxybenzoate Sodium propyl p-hydroxybenzoate Methyl p-hydroxybenzoate Sodium methyl p-hydroxybenzoate Sa Ba (7) PHB The levels of all substances mentioned above are expressed as the free acid.
The abbreviations used in the table mean the following: — Sa + Ba: Sa and Ba used singly or in combination — Sa+ PHB: Saa nd PHB used singly or in combination — Sa + Ba + PHB: Sa, Ba and PHB used singly or in combination.

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

E No E 200 E 202 E 203 E 210 E 211 E 212 E 213 E 214 E 215 E 216 E 217 E 218 E 219 Note: 1.

2.

3.
2.

3.

7 Benzoic acid may be present in certain fermented products resulting from the fermentation process following good manufacturing practice.
B 594 Foodstuff Maximum level (mg/kg or mg/l as appropriate) Wine-based flavoured drinks including products covered by Regulation (EEC) No 1601/91 Non-alcoholic flavoured drinks (8) Liquid tea concentrates and liquid fruit and herbal infusion concentrates Grape juice, unfermented, for sacramental use Wines as referred to in Regulation (EEC) No 822/87; alcohol- free wine; fruit wine (including alcohol- free); Made wine; cider and perry (including alcohol- free) Sød…Saft or sødet…Saft Alcohol- free beer in keg Mead Spirits with less than 15 % alcohol by volume Fillings of ravioli and similar products Low-sugar jams, jellies, marmalades and similar low calorie or sugar-free products and other fruit- based spreads Mermeladas Candied, crystallized and glace fruit and vegetables Dried fruit Frugtgrød and Rote Sa 200 Ba PHB Sa+Ba Sa+PHB Sa+Ba+PHB 250 Sa + 150 Ba 600 2000 300 150 200 200 200 200 500 200 200 1000 400 500 1000 1000 1000 1000 500 8 This entry does not include dairy-based drinks Foodstuff Grütze Fruit and vegetable preparations including fruit-based sauces, excluding purée, mousse, compote, salads and similar products, canned or bottled Vegetables in vinegar, brine or oil (excluding olives) Potato dough and pre- fried potato slices Gnocchi Polenta Olives and olive-based preparations Jelly coatings of meat products (cooked, cured or dried); Pâté Surface treatment of dried meat products Semi-preserved fish products including fish roe products Salted, dried fish Shrimps, cooked Crangon crangon and Crangon vulgaris, cooked Cheese, pre-packed, sliced Unripened cheese Processed cheese Layered cheese and cheese with added foodstuffs Non-heat-treated dairy- based desserts Curdled milk Liquid egg (white, yolk or whole egg) Dehydrated, B 595 Maximum level (mg/kg or mg/l as appropriate) Sa Ba PHB Sa+Ba Sa+PHB Sa+Ba+PHB 1000 2000 1000 200 1000 1000 1000 2000 1000 1000 1000 2000 500 1000 1000 quantum satis 2000 200 2000 6000 300 5000 B 596 Foodstuff concentrated, frozen and deep-frozen egg products Pre-packed sliced
 bread and rye bread Partially baked, pre- packed bakery wares intended for retail sale and energy reduced bread intended for retail sale Fine bakery wares with a water activity of more than 0.65 Cereal- or potato-based snacks and coated nuts Batters Confectionery (excluding chocolate) Chewing gum Toppings (syrups for pancakes, flavoured syrups for milkshakes and ice cream; similar products) Fat emulsions (excluding butter) with a fat content of 60 % or more Fat emulsions with a fat content less than 60 % Emulsified sauces with a fat content of 60 % or more Emulsified sauces with a fat content less than 60 % Non-emulsified sauces Prepared salads Mustard Seasonings and condiments Maximum level (mg/kg or mg/l as appropriate) Sa Ba PHB Sa+Ba Sa+PHB Sa+Ba+PHB 2000 2000 2000 2000 1000 1000 2000 1000 (max 300 PHB) 1500 (max 300 PHB) 1500 1000 500 1000 2000 1000 2000 1000 1500 1000 1000 Foodstuff Maximum level (mg/kg or mg/l as appropriate) B 597 Sa 500 Ba PHB Sa+Ba Sa+PHB Sa+Ba+PHB 1000 500 2000 1500 500 200 2000 1000 1500 2000 1000 2000 quantum satis 2000 quantum satis 2000 1500 Liquid soups and broths (excluding canned) Aspic Liquid dietary food supplements Dietetic foods intended for special medical purposes excluding foods for infants and young children as referred to in Directive 89/398/EEC (9) – dietetic formulae for weight control intended to replace total daily food intake or an individual meal ..Mehu and Makeutettu…Mehu Analogues of meat, fish, crustaceans and cephalopods and cheese based on protein Dulce de membrillo Marmelada Ostkaka Pasha Semmelknödelteig Cheese and cheese analogues (surface treatment only) Cooked red beet Collagen-based casings with a water activity greater than 0.6 Crayfish tails, cooked, and prepacked marinated cooked molluscs Flavourings 9 OJ No L 186, 30.6.1989, p.27 B 598 PART B Sulphur dioxide and sulphites Name Sulphur dioxide Sodium sulphite Sodium hydrogen sulphite Sodium metabisulphite Potassium metabisulphite Calcium sulphite
 Calcium hydrogen sulphite Potassium hydrogen sulphite Maximum levels are expressed as SO2 in mg/kg or mg/l as appropriate 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.

E No E 220 E 221 E 222 E 223 E 224 E 226 E 227 E 228 Note: 1.

2.

Foodstuff Burger meat with a minimum vegetable and/or cereal content of 4 % Maximum level (mg/kg or mg/l as appropriate).

Expressed as SO2 450 B 599 Maximum level (mg/kg or mg/l as appropriate).
Expressed as SO2 450 450 200 150 (10) 150 (10) 200 (10) 300 (10) 50 (10) 50 50 30 30 400 50 50 100 100 400 50 150 200 800 300 100 500 50 100 Foodstuff Breakfast sausages Longaniza fresca and butifarra fresca Dried salted fish of the ‘Gadidae’ species Crustaceans and cephalopods: - - - fresh, frozen and deep-frozen crustaceans, panaeidae solenceridae, aristeidae family: up to 80 units between 80 and 120 units over 120 units cooked starches (excluding Dry biscuit Starches for weaning foods, follow-on formulae and infant formulae) Sago Pearl barley Dehydrated potatoes Cereal- and potato-based snacks Peeled potatoes Processed potatoes (including frozen and deep-frozen potatoes) Potato dough White vegetables, dried White processed vegetables, (including frozen and deep- frozen white vegetables) Dried ginger Dried tomatoes Horseradish pulp Onion, garlic and shallot pulp Vegetables and fruits in vinegar, oil or brine (except olives and golden peppers in brine) Golden peppers in brine Processed mushrooms frozen mushrooms) Dried mushrooms Dried fruits (including 10 In edible parts.
B 600 Foodstuff - apricots, peaches, grapes, prunes and figs - bananas - - other (including nuts in shell) apples and pears Maximum level (mg/kg or mg/l as appropriate).

Expressed as SO2 2000 1000 600 500 Foodstuff cherries, including whiteheart Dried coconut Candied, crystallized or glace fruit, vegetables, angelica and citrus peel Jam, jelly and marmalade as defined in L.N.
79/1999 (except extra jam and extra jelly) and other similar fruit spreads low-calorie products Jams, jellies and marmalades made with sulphited fruit Fruit-based pie fillings Citrus-juice-based seasonings Concentrated grape juice for home wine- making Mostarda di frutta Jellying fruit extract, liquid pectin for sale to the final consumer Bottled rehydrated dried fruit and lychees Bottled, sliced lemon Sugars as defined in L.N.
77/1999 except glucose syrup, whether or not dehydrated Glucose dehydrated Treacle and molasses Other sugars Toppings for pancakes, flavoured syrups for milkshakes and ice cream; similar products) Orange, and pineapple juice for bulk dispensing in catering establishments Lime and lemon juice Concentrates based on fruit juice and containing not less than 2.5 % barley (barley water) Other concentrates based on fruit juice or comminuted fruit; Capilé groselha Non-alcoholic containing fruit juice drinks Non-alcoholic containing at least 235 g/l glucose syrup, whether or not grapefruit, flavoured flavoured (syrups drinks apple B 601 Maximum level (mg/kg or mg/l as appropriate).
Expressed as SO2 50 100 50 100 100 200 2000 100 800 100 250 10 20 70 40 40 50 350 350 250 20 (carry-over from concentrates only) 50 B 602 Foodstuff Maximum level (mg/kg or mg/l as appropriate).
Expressed as SO2 syrup Grape juice, sacramental use Glucose syrup-based confectionery unfermented, for and low-alcohol Beer including alcohol- free beer Beer with a second fermentation in the cask Wines Alcohol- free wine Made wine Cider, perry, fruit wine, sparkling fruit wine (including alcohol- free products) Mead Fermentation vinegar Mustard, excluding Dijon mustard Dijon mustard Gelatin Vegetable- and cereal-protein-based meat, fish and crustacean analogues Analogues of meat, crustaceans based on protein Marinated nuts Vacuum packed sweetcorn Distilled alcoholic containing whole pears beverages and fish 70 50 (carry-over from the glucose syrup only) 20 50 In accordance with Regulations (EEC) No 822/87, (EEC) No 4252/88, (EEC) No 2332/92 and (EEC) No 1873/84 and their implementing regulations; (pro memoria) in accordance with Regulation (EEC) No 1873/84 authorizing the offer or disposal for direct human consumption of certain imported wines which may have undergone oenological processes not provided for in Regulation (EEC) No 337/79.
200 260 200 200 170 250 500 50 200 200 50 100 50 PART C Other preservatives E No E 231 E 232 Name Orthophenyl phenol 11 Sodium phenol 11 orthophenyl Foodstuff Surface citrus fruits treatment of E 234 Nisin (12) E 235 Natamycin tapioca similar and Semolina and puddings and products cheese Ripened processed cheese Clotted cream Mascarpone Surface treatment of: - hard, semi- hard and semi-soft cheese - dried, cured sausages Provolone cheese Non-alcoholic flavoured drinks Alcohol- free wine Liquid tea concentrate Sturgeons’ eggs (Caviar) E 239 Hexamethylene tetramine E 242 Dimethyl dicarbonate E 284 E 285 Boric acid Sodium (Borax) tetraborate B 603 Maximum level 12 mg/kg individually or in combination expressed as orthophenyl phenol 3 mg/kg 12.5 mg/kg 10 mg/kg 10 mg/kg 1 mg/dm2 surface (not present at a depth of 5 mm) 25 mg/kg residual amount, expressed as formaldehyde 250 mg/l ingoing amount, residues not detectable 4 g/kg, expressed as boric acid 11 The use of biphenyl (diphenyl) for the surface treatment of citrus fruit is not permitted.
The use of E 231 orthophenyl phenol and E 232 sodium orthophenyl phenol for this same purpose shall no longer be permitted as soon as requirements for the labelling of foodstuffs treated with these substances become applicable under the Pesticides Control Act.

12 This substance may be present naturally in certain cheeses as a result of fermentation processes.
B 604 E No Name Foodstuff Indicative ingoing amount Residual amount E 249 E 250 Potassium nitrite (13) Sodium nitrite (13) E 251 Sodium nitrate E 252 Potassium nitrate E No E 280 Name Propionic acid E 281 Sodium propionate E 282 Calcium propionate E 283 Potassium propionate cured, Non-heat-treated, dried meat products Other cured meat products Canned meat products Foie gras, foie gras entier, blocs de foie gras Cured bacon Cured meat products Canned meat products Foie gras, foie gras entier, blocs de foie gras Hard, semi- hard and semi- soft cheese Dairy-based cheese analogue Pickled herring and sprat Foie gras, foie gras entier, blocs de foie gras mg/kg 150 (14) 50 (15) 150 (14) 100 (15) 300 175 (15) 250 (16) 50 (16) 50 (16) 200 (17) 50 (16) Foodstuff Pre-packed sliced bread and rye bread baked, pre-packed Energy-reduced bread Partially bread Pre-packed fine bakery wares (including flour confectionery) with a water activity of more than 0.65 Pre-packed Rolls, and pitta Christmas pudding Pre-packed bread Pre-packed pølsebrød, boller and dansk flutes Maximum level 3000 mg/kg expressed as propionic acid 2000 mg/kg expressed as propionic acid 1000 mg/kg expressed as propionic acid 2000 mg/kg expressed as propionic acid 13 When labelled ‘for food use’, nitrite may only be sold in a mixture with salt or a salt substitute.
14 Expressed as NaNO2.

15 Residual amount at point of sale to the final consumer, expressed as NaNO2.

16 Expressed as NaNO3.

17 Residual amount, nitrite formed from nitrate included, expressed as NaNO2.
E No Name E 1105 Lysozyme Foodstuff Cheese and cheese analogues (surface treatment only) Ripened cheese in accordance with Wine Regulation (EC) No 1493/1999 (18) implementing Regulation (EC) No 1622/2000 (19) and its B 605 Maximum level quantum satis quantum satis pro memoria 18 Council Regulation (EC) No 1493/1999 of 17 May 1999 on the common organisation of the market in wine (OJ L 179, 14.7.1999, p.1).

Regulation as last amended by Commission Regulation (EC) No 1795/2003 (OJ L 262, 14.10.2003, p.1).
19 Commission Regulation (EC) No 1622/2000 of 24 July 2000 laying down certain detailed rules for implementing Regulation (EC) No 1493/1999 on the common organisation of the market in wine and establishing a Community code of oenological practices and processes (OJ L 194, 31.7.2000, p.1).

Regulation as last amended by Regulation (EC) No 1410/2003 (OJ L 201, 8.8.2003, p.9).
B 606 PART D Other antioxidants Note: The * in the table refers to the proportionality rule: when combinations of gallates, BHA and BHT are used, the individual levels must be reduced proportionally.
E No E 310 Name Propyl gallate E 311 Octyl gallate E 312 Dodecyl gallate E 320 E 321 Butylated (BHA) Butylated (BHT) hydroxyanisole hydroxytoluene Foodstuff Fats and oils for the professional heat-treated of manufacture foodstuffs Maximum level (mg/kg) 200 * (gallates and BHA, individually or in combination) Frying oil frying excluding olive pomace oil and fat, 100 * (BHT) both expressed on fat for vending Lard; fish oil; beef, poultry and sheep fat Cake mixes Cereal-based snack foods Milk powder machines Dehydrated soups and broths Sauces Dehydrated meat Processed nuts Seasonings and condiments Pre-cooked cereals Dehydrated potatoes Chewing gum Dietary supplements Cured meat products and preserved meat products Preserved and semi -preserved fish products Frozen and deep-frozen fish with red skin Essential oils Flavourings other than essential oils E 315 Erythorbic acid E 316 Sodium erythorbate E 310 Propyl gallate E 311 Octyl gallate E 312 Dodecyl gallate E 320 Butylated (BHA) hydroxyanisole 200 (gallates and BHA, individually or in combination) 25 (gallates and BHA, individually or in combination) 400 (gallates, BHT and BHA, individually or in combination) 500 expressed as erythorbic acid 1500 erythorbic acid expressed as 1000 mg/kg (gallates and BHA, in combination) individually or mg/kg (gallates, 100 individually in or combination) or 200 mg/kg (BHA) B 607 FOURTH SCHEDULE Other Permitted Additives The maximum levels of use indicated refer to foodstuffs ready for consumption prepared following manufacturers’ instructions.
E No E 297 Name Fumaric acid Foodstuff Maximum level (pro memoria) Wine in accordance with Regulation (EEC) No 1873/84 authorizing the offer or disposal for direct human consumption of certain imported wines which may have undergone oenological processes not provided for in Regulation (EEC) No 337/79 Fillings and toppings for fine bakery wares Sugar confectionery Gel- like desserts Fruit-flavoured desserts Dry powdered dessert mixes Instant powders for fruit based drinks Instant powders for preparation of flavoured tea and herbal infusions Chewing gum Non-alcoholic flavoured drinks Sterilised and UHT milk Candied fruits Fruit preparations Partly dehydrated milk with less than 28 % solids 2.5 mg/kg 1 g/kg 4 g/kg 1 g/l 1 g/kg 2 g/kg 700 mg/l 1 g/l 800 mg/kg 800 mg/kg 1 g/kg In the following applications the indicated maximum levels of phosphoric acid and the phosphates E 338, E 339, E 340, E 341, E 343, E 450, E 451 and E 452 may be added individually or in combination (expressed as P2O5): Phosphoric acid E 338 E 339 Sodium phosphates i) ii) Monosodium phosphate Disodium phosphate B 608 E No iii) Name Trisodium phosphate E 340 Potassium phosphates i) ii) iii) Monopotassium phosphate Dipotassium phosphate Tripotassium phosphate E341 Calcium phosphate i) ii) iii) Monocalcium phosphate Dicalcium phosphate Tricalcium phosphate E 343 Magnesium phosphates i) ii) Monomagnesium phosphate Dimagnesium phosphate E 450 Diphosphates i) ii) iii) v) vi) vii) Disodium diphosphate Trisodium diphosphate Tetrasodium diphosphate Tetrapotassium phosphate Dicalcium diphosphate Calcium dihydrogen diphosphate E 451 Triphosphates i) ii) Pentasodium triphosphate Pentapotassium Foodstuff Partly dehydrated milk with more than 28 % solids Dried milk and dried skimmed milk Pasteurised, sterilised and UHT creams Whipped cream and vegetable fat analogues Unripened cheese (except Mozzarella) Processed cheese and processed cheese analogues Meat products Sport drinks and prepared table waters Dietary supplements Salt and its substitutes Vegetable
 protein drinks Beverage whiteners Beverage whiteners for vending machines Edible ices Desserts Dry powdered dessert mixes Fine bakery wares Flour Flour, self-raising Soda bread Liquid egg (white, yolk or whole egg) Sauces Soups and broths Instant tea and instant herbal infusions Chewing gum Dried powdered foodstuffs Chocolate and malt dairy- based drinks Alcoholic drinks (excluding wine and beer) Maximum level 1.5 g/kg 2.5 g/kg 5 g/kg 5 g/kg 2 g/kg 20 g/kg 5 g/kg 0.5 g/l quantum satis 10 g/kg 20 g/l 30 g/kg 50 g/kg 1 g/kg 3 g/kg 7 g/kg 20 g/kg 2.5 g/kg 20 g/kg 20 g/kg 10 g/kg 5 g/kg 3 g/kg 2 g/kg quantum satis 10 g/kg 2 g/l 1 g/l E No E 452 Name triphosphate Polyphosphates i) ii) iii) iv) Sodium polyphosphate Potassium polyphosphate Sodium calcium polyphosphate Calcium polyphosphate E 468 Crosslinked sodium carboxy methyl cellulose Foodstuff Breakfast cereals Snacks Surimi Fish and crustacean paste Toppings (syrups for pancakes, flavoured syrups for milkshakes and ice cream; similar products) Special formulae for particular nutritional uses Glazings for meat and vegetable products Sugar confectionery Icing sugar Noodles Batters Fillets of unprocessed fish, frozen and deep-frozen Unprocessed and processed molluscs and crustaceans frozen and deep-frozen Processed potato products (including frozen, deep- frozen, chilled and dried processed products) and pre-fried frozen and deep- frozen potatoes Spreadable fats excluding butter Beurre de crème acide Canned crustacean products Waterbased emulsion sprays for coating baking tins Coffee based drinks for vending machines Flavourings Solid dietary supplements B 609 Maximum level 5 g/kg 5 g/kg 1 g/kg 5 g/kg 3 g/kg 5 g/kg 4 g/kg 5 g/kg 10 g/kg 2 g/kg 12 g/kg 5 g/kg 5 g/kg 5 g/kg 5 g/kg 2 g/kg 1 g/kg 30 g/kg 2 g/l 40 g/kg 30 g/kg B 610 E No E 431 Name Polyoxyethylene (40) stearate E 353 Metatartaric acid E 355 E 356 E 357 Adipic acid Sodium adipate Potassium adipate E 363 Succinic acid E 385 Calcium disodium ethylene diamine
 tetraacetate (Calcium disodium EDTA) Foodstuff Maximum level (pro memoria) Wine in accordance with Regulation (EEC) No 1873/84 authorizing the offer or disposal for direct human consumption of certain imported wines which may have undergone oenological processes not provided for in Regulation (EEC) No 337/79 Wine in accordance with Regulations (EEC) No 822/87, (EEC) No 4252/88, (EEC) No 2332/92 and (EEC) No 1873/84 and their implementing regulations Made wine Fillings and toppings for fine bakery wares Dry powdered dessert mixes Gel- like desserts Fruit-flavoured desserts Powders for home preparation of drinks Desserts Soups and broths Powders for home preparation of drinks Emulsified sauces Canned and bottled pulses, legumes, mushrooms and artichokes Canned and bottled crustaceans and molluscs Canned and bottled fish 100 mg/l 2 g/kg 1 g/kg 6 g/kg 1 g/kg 10 g/l expressed as adipic acid 6 g/kg 5 g/kg 3 g/l 75 mg/kg 250 mg/kg 75 mg/kg 75 mg/kg Foodstuff Spreadable fats as defined in Annexes B and C of Regulation (EC) No 2991/94 (20), having a fat content of 41 % or less Frozen and deep-frozen crustaceans Fat emulsions Fine bakery wares Fillings, toppings and coatings for fine bakery wares and desserts Sugar confectionery Water-based edible ices Cereal- and potato-based snacks Sauces Beer Chewing gum Fruit and vegetable preparations Non-alcoholic flavoured drinks Emulsified liqueur Dietetic foods intended for special medical purposes – Dietetic formulae for weight control intended to replace total daily food intake or an individual meal Dietary food supplements Cider excluding cidre bouché Cereal- and potato-based snacks Nut coatings Fillings, toppings and coatings for fine bakery wares Desserts Emulsified sauces Egg-based liqueurs B 611 Maximum level 100 mg/kg 75 mg/kg 3 g/kg 2 g/kg 5 g/kg 1.5 g/kg 3 g/kg 3 g/kg 8 g/kg 100 mg/l 5 g/kg 5 g/kg 300 mg/l 10 g/l 1.2 g/kg 1 g/kg 100 mg/l 5 g/kg 10 g/kg 5 g/kg 6 g/kg 10 g/kg 10 g/l E No Name E 405 Propane-1,2-diol alginate E
 416 Karaya gum 20 OJ L 316, 9.12.1994, p.2 B 612 E No Name E 420 Sorbitol (i) Sorbitol (ii) Sorbitol syrup E 421 E 953 E 965 Mannitol Isomalt Maltitol (i) Maltitol (ii) Maltitol syrup E 966 E 967 Lactitol Xylitol E 432 E 433 E 434 E 435 E 436 Polyoxyethylene sorbitan monolaurate (polysorbate 20) Polyoxyethylene sorbitan monooleate (polysorbate 80) Polyoxyethylene sorbitan monopalmitate (polysorbate 40) Polyoxyethylene sorbitan monostearate (polysorbate 60) Polyoxyethylene sorbitan tristearate (polysorbate 65) Foodstuff Dietary food supplements Chewing gum Flavourings Foodstuffs in general (except drinks and those foodstuffs referred to in regulation 4.3.1) Frozen and deep-frozen unprocessed fish, crustaceans, molluscs and cephalopods Liqueurs Fine bakery wares Fat emulsions for baking purposes Milk and cream analogues Edible ices Desserts Sugar confectionery Emulsified sauces Soups Chewing gum Dietary food supplements Dietetic foods intended for special medical purposes – Dietetic formulae for weight control intended to replace total daily food intake or an individual meal Flavourings, except liquid smoke flavourings and flavourings based on spice oleoresins (21) Foodstuffs containing liquid smoke flavourings and flavourings based on spice oleoresins Maximum level quantum satis 5 g/kg 50 g/kg quantum satis (for purposes other than sweetening) 3 g/kg 10 g/kg 5 g/kg 1 g/kg 3 g/kg 1 g/kg 5 g/kg 1 g/kg 5 g/kg quantum satis 1 g/kg Individually or in combination 10 g/kg 1 g/kg 21 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.
Foodstuff Cocoa and chocolate products as defined in L.N.
317/2001 including fillings Confectionery based on these products Non-alcoholic flavoured cloudy drinks Flavoured cloudy spirit drinks containing less than 15 % alcohol by volume Non-alcoholic flavoured cloudy drinks Surface treatment of citrus fruit Cloudy spirit drinks in accordance with Council Regulation (EEC) No 1576/89 laying down general rules on the definition, description and presentation of spirit drinks (22) Cloudy spirit drinks containing less than 15 % alcohol by volume Canned liquid coffee Heat-treated meat products Fat emulsions for baking purposes Fine bakery wares Beverage whiteners Edible ices Sugar confectionery Desserts Sauces Soups and broths Fresh fruits, surface treatment Non-alcoholic aniseed- based drinks B 613 Maximum level 10 g/kg 10 g/kg 300 mg/l 300 mg/l 100 mg/l 50 mg/kg 100 mg/l 100 mg/l 1 g/l 5 g/kg (on fat) 10 g/kg 10 g/kg 20 g/kg 5 g/kg 5 g/kg 5 g/kg 10 g/l 2 g/l quantum satis 5 g/l E No E 442 Ammonium phosphatides Name E 444 Sucrose acetate isobutyrate E 445 Glycerol esters of wood rosins E 473 E 474 Sucrose esters of fatty acids Sucroglycerides 22 OJ L 160,12.6.1989, p.1 B 614 E No Name Foodstuff E 475 Polyglycerol esters of fatty acids Non-alcoholic coconut and almond drinks Spirituous beverages (excluding wine and beer) Powders for the preparation of hot beverages Dairy-based drinks Dietary food supplements Dietetic foods intended for special medical purposes – Dietetic formulae for weight control intended to replace total daily food intake or an individual meal Chewing gum Cream analogues Sterilised cream and sterilised cream with reduced fat content Fine bakery wares Emulsified liqueurs Egg products Beverage whiteners Chewing gum Fat emulsions Milk and cream analogues Sugar confectionery Desserts Dietary food supplements Dietetic foods intended for special medical purposes – Dietetic formulae for weight control intended to replace total daily food intake or an individual meal Granola-type breakfast cereals Maximum level 5 g/l 5 g/l 10 g/l 5 g/l quantum satis 5 g/kg 10 g/kg
 Individually or in combination 5 g/kg 5 g/kg 10 g/kg 5 g/l 1 g/kg 0.5 g/kg 5 g/kg 5 g/kg 5 g/kg 2 g/kg 2 g/kg quantum satis 5 g/kg 10 g/kg E No E 476 Name 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 Sodium stearoyl-2- lactylate Calcium stearoyl-2- lactylate E 481 E 482 Foodstuff Spreadable fats as defined in Annexes A, B and C of Regulation (EC) No 2991/94 having a fat content of 41 % or less Similar spreadable products with a fat content of less than 10 % fat Dressings Cocoa-based confectionery, including chocolate Fine bakery wares Fat emulsions for baking purposes Milk and cream analogues Beverage whiteners Edible ices Sugar confectionery Desserts Whipped dessert toppings other than cream Dietetic foods intended for special medical purposes – Dietetic formulae for weight control intended to replace total daily food intake or an individual meal Fat emulsions for frying purposes Fine bakery wares Quick-cook rice Breakfast cereals Emulsified liqueur Spirits with less than 15 % alcohol by volume Cereal-based snacks Chewing gum Fat emulsions B 615 Maximum level 4 g/kg 4 g/kg 4 g/kg 5 g/kg 5 g/kg 10 g/kg 5g/kg 1 g/kg 3 g/kg 5 g/kg 5 g/kg 30 g/kg 1 g/kg 5 g/kg 5 g/kg 4 g/kg 5 g/kg 8 g/l 8 g/l 2 g/kg 2 g/kg 10 g/kg B 616 E No Name Foodstuff Maximum level 5 g/kg Desserts Sugar confectionery Beverage whiteners Cereal- and potato-based snacks Minced and diced canned meat products Powders for the preparation of hot beverages Dietetic foods intended for special medical purposes – Dietetic formulae for weight control intended to replace total daily food intake or an individual meal Bread (except that referred to in the Second Schedule) Mostarda di frutta Bakery wares (except breads referred to in the Second Schedule) Desserts Fine bakery wares Toppings and coatings for fine bakery wares Jelly marmalade Fat emulsions Milk and cream analogues Beverage
 whiteners Liquid tea concentrates and liquid fruit and herbal infusions concentrates Edible ices Desserts Sugar confectionery 5 g/kg 3 g/kg 5 g/kg 4 g/kg 2 g/l 2 g/kg 3 g/kg 2 g/kg Individually or in combination 4 g/kg 5 g/kg 10 g/kg 5 g/kg 25 mg/kg (23) 10 g/kg 5 g/kg 5 g/kg 0.5 g/kg 0.5 g/kg 5 g/kg 5 g/kg E 483 Stearyl tartrate E 491 E 492 E 493 E 494 E 495 Sorbitan monostearate Sorbitan tristearate Sorbitan monolaurate Sorbitan monooleate Sorbitan monopalmitate 23 E 493 only.
E No Name Foodstuff B 617 Maximum level 10 g/kg (24) 5 g/kg quantum satis quantum satis 5 g/kg 5 g/kg Individually or in combination 25 mg/kg Sn 30 mg/kg Cocoa-based confectionery, including chocolate Emulsified sauces Dietary food supplements Yeast for baking Chewing gum Dietetic foods intended for special medical purposes – Dietetic formulae for weight control intended to replace total daily food intake or an individual meal (pro memoria) For E 491 only, wine in accordance with Regulation (EEC) No 1873/84 authorizing the offer or disposal for direct human consumption of certain imported wines which may have undergone oenological processes not provided for in Regulation (EEC) No 337/79 Canned and bottled white asparagus Egg white E 512 Stannous chloride E 520 E 521 E 522 E 523 Aluminium sulphate Aluminium sodium sulphate Aluminium potassium sulphate Aluminium ammonium sulphate Candied, crystallized and glace fruit and vegetables 200 mg/kg E 541 Sodium aluminium phosphate, acidic Fine bakery wares (scones and sponge wares only) 24 E 492 only.
Individually or in combination, expressed as aluminium 1 g/kg expressed as aluminium B 618 E No E 535 E 536 E 538 Name Sodium ferrocyanide Potassium ferrocyanide Calcium ferrocyanide Foodstuff Salt and its substitutes E 551 Silicon dioxide Flavourings Dried powdered foodstuffs (including sugars) Salt and its substitutes Dietary food supplements Foodstuffs in tablet and coated tablet form Sliced or grated hard, semi- hard and processed cheese Sliced or grated cheese analogues and processed cheese analogues Chewing gum Rice Sausages (surface treatment only) Seasonings Confectionery excluding chocolate (surface treatment only) Tin- greasing products Olives darkened by oxidation Foodstuffs in general (except those referred to in regulation 4.3.1) Condiments and seasonings Foodstuffs in general (except those referred to in regulation 4.3.1) E 551 E 552 E 553a E 553b E 554 E 555 E 556 E 559 Silicon dioxide Calcium silicate i) Magnesium silicate ii) Magnesium trisilicate (25) Talc Sodium aluminium silicate Potassium aluminium silicate Calcium aluminium silicate Aluminium silicate (Kaolin) E 579 E 585 E 620 E 621 E 622 E 623 E 624 E 625 E 626 E 627 E 628 E 629 E 630 Ferrous gluconate Ferrous lactate Glutamic acid Monosodium glutamate Monopotassium glutamate Calcium diglutamate Monoammonium glutamate Magnesium diglutamate Guanylic acid Disodium guanylate Dipotassium guanylate Calcium guanylate Inosinic acid 25 Asbestos free.
26 E 553b only.
Maximum level Individually or in combination, 20 mg/kg as anhydrous potassium ferrocyanide 50 g/kg 10 g/kg 10 g/kg quantum satis quantum satis 10 g/kg 10 g/kg quantum satis (26) quantum satis (26) quantum satis (26) 30 g/kg quantum satis (26) 30 g/kg 150 mg/kg as Fe 10 g/kg Individually or in combination quantum satis 500 mg/kg Individually or in combination, expressed as guanylic acid E No E 631 E 632 E 633 E 634 E 635 Name Disodium inosinate Dipotassium inosinate Calcium inosinate Calcium 5’-ribonucleotides Disodium 5’- ribonucleotides E 900 Dimethyl polysiloxane B 619 Maximum level quantum satis Foodstuff Seasonings and condiments Jam, jellies and marmalades as defined in L.N.
79/1999 and similar fruit spreads, including low calorie products Soups and broths Oils and fats for frying Confectionery (excluding chocolate) Non-alcoholic flavoured drinks Pineapple juice Canned and bottled fruit and vegetables Chewing gum (pro memoria) For E 491 only, wine in accordance with Regulation (EEC) No 1873/84 authorizing the offer or disposal for direct human consumption of certain imported wines which may have undergone oenological processes not provided for in Regulation (EEC) No 337/79 Sød…Saft Batters Cider excluding cidre bouché Flavourings 10 mg/kg 10 mg/kg 10 mg/kg 10 mg/kg 10 mg/l 10 mg/l 10 mg/kg 100 mg/kg 10 mg/l 10 mg/kg 10 mg/l 10 mg/kg B 620 E No E 901 E 902 E 904 Name Beeswax, white and yellow Candelilla wax Shellac E 903 Carnauba wax E 905 Microcrystalline wax E 912 E 914 Montan acid esters Oxidised polyethylene wax - Foodstuff As glazing agents only for: confectionery (including chocolate) small products of fine bakery wares coated with chocolate snacks - - - nuts - coffee beans Dietary food supplements Fresh citrus fruits, melons, apples and pears (surface treatment only) Peaches and pineapples (surface treatment only) As glazing agents only: - confectionery (including chocolate) - small products of fine bakery wares coated with chocolate - snacks - nuts - coffee beans - dietary food supplements - fresh citrus fruits, melons, apples, pears, peaches and pineapples (surface treatment only) Surface treatment of: confectionery excluding chocolate - chewing gum - melons, papaya, - mango and avocado Fresh citrus fruits (surface treatment only) Fresh melon, mango, papaya, avocado and pineapple (surface treatment only) Maximum level quantum satis quantum satis quantum satis quantum satis 500 mg/kg 1200 mg/kg (only for chewing gum) 200 mg/kg 200 mg/kg 200 mg/kg 200 mg/kg 200 mg/kg 200 mg/kg quantum satis quantum satis quantum satis E No E 927b Carbamide Name E 950 Acesulfame-K E 951 Aspartame E 957 Thaumatin E 959 Neohesperidine DC E 999 Quillaia extract Foodstuff Chewing gum without added
 sugars Chewing gum with added sugars flavoured Water-based non-alcoholic drinks Desserts – dairy and non dairy Chewing gum with added sugars flavoured Water-based non-alcoholic drinks Desserts – dairy and non dairy Chewing gum with added sugars flavoured Water-based non-alcoholic drinks Desserts – dairy and non dairy Chewing gum with added sugars Spreadable fats as defined in Annexes B and C of Regulation (EC) No 2991/94 Meat products Fruit jellies Vegetable proteins Water-based flavoured non-alcoholic drinks Cider excluding cidre bouché B 621 Maximum level 30 g/kg 800 mg/kg (as flavour enhancer only) 27 0.5 mg/l 5 mg/kg (as flavour enhancer only) 2500 mg/kg (as flavour enhancer only) 27 0.5 mg/l 5 mg/kg (as flavour enhancer only) 10 mg/kg (as flavour enhancer only) 27 0.5 mg/l 5 mg/kg (as flavour enhancer only) 150 mg/kg 5 mg/kg 27 5 mg/kg (as flavour enhancer only) 27 200 mg/l calculated as anhydrous extract 200 mg/l calculated as anhydrous extract 27 If E 950, E 951, E 957 and E 959 are used in combination in chewing gum, the maximum level for each is reduced proportionally.
B 622 E No E 1201 E 1202 Name Polyvinylpyrolidone Polyvinylpolypyrolidone E 1505 Triethyl citrate E 1518 Glyceryl triacetate (triacetin) Beta-cyclodextrine E 459 Foodstuff Dietary food supplements in tablet and coated tablet form Dried egg white Chewing gum Foodstuffs in tablet and coated tablet form Encapsulated flavourings in - flavoured teas and flavoured powdered instant drinks - flavoured snacks E 425 Konjac (28) i) ii) Konjac gum Konjac glucomannane E 650 E 943a E 943b E 944 Zinc acetate Butane Isobutane Propane E 907 Hydrogenated poly-1- decene E 1505 Triethyl citrate E 1517 Glyceryl diacetate (diacetin) E 1518 Glyceryl triacetate (triacetin) Foodstuffs in general (except those referred to in paragraph 4.3 and jelly confectionery including jelly- mini- cups) Chewing gum Vegetable oil pan spray (for professional use only) Water-based emulsion spray As glazing agent for - sugar confectionery - dried fruits Flavourings Maximum level quantum satis quantum satis quantum satis quantum satis 500 mg/kg 1 g/kg in foodstuffs as consumed or as reconstituted according to the instructions of the manufacturer 10 g/kg individually or in combination 1000 mg/kg quantum satis quantum satis 2 g/kg 2 g/kg 3 g/kg from all sources in foodstuffs as consumed or as 28 These substances may not be used to produce dehydrated foodstuffs intended to rehydrate on ingestion.
E No E 1520 Propan-1,2-diol (propylene Name glycol) Foodstuff E 1519 Benzyl alcohol Flavourings for - liqueurs, aromatised wines, aromatised wine- based drinks and aromatised wine-products cocktails - confectionery including chocolate and fine bakery wares B 623 Maximum level reconstituted according to the instructions of the manufacturer; individually or in combination.
In the case of beverages, the maximum level of E 1520 shall be 1 g/l 100 mg/l 250 mg/kg from all sources in foodstuffs as consumed or as reconstituted according to the instructions of the manufacturer B 624 FIFTH SCHEDULE Permitted Carriers and Carrier Solvents Note: Not included in this list are: 1.

Substances generally considered as foodstuffs; 2.

Substances referred to in regulation 4.3; 3.

Substances having primarily an acid or acidity regulator function, such as citric acid and ammonium hydroxide.
E No E 1520 Propane-1,2-diol (propylene glycol) Name Restricted Use Colours, emulsifiers, antioxidants and enzymes (maximum 1 g/kg in the foodstuff) E 422 E 420 E 421 E 953 E 965 E 966 E 967 E 400 – 404 E 405 E 406 E 407 E 410 E 412 E 413 E 414 E 415 E 440 E 432 E 433 E 434 E 435 E 436 Glycerol Sorbitol Mannitol Isomalt Maltitol Lactitol Xylitol Alginic acid and its sodium, potassium, calcium and ammonium salts Propan-1,2-diol alginate Agar Carrageenan Locust bean gum Guar gum Tragacanth Acacia gum (gum arabic) Xanthan gum Pectins Polyoxyethylene (polysorbate 20) Polyoxyethylene (polysorbate 80) Polyoxyethylene sorbitan monopalmitate (polysorbate 40) Polyoxyethylene sorbitan monostearate (polysorbate 60) Polyoxyethylene (polysorbate 65) sorbitan monolaurate sorbitan monooleate tristearate sorbitan Antifoaming agents Name Ammonium phosphatides Cellulose (microcrystalline or powdered) Methyl cellulose Hydroxypropyl cellulose Hydroxypropyl methyl cellulose Ethyl methyl cellulose Carboxy methyl cellulose Sodium carboxy methyl cellulose Lecithins Polysorbates 20, 40, 60, 65 and 80 B 625 Restricted Use Antioxidants Colours and fat-soluble antioxidants Colours and anti- foaming agents and acid acid esters of mono- and esters of mono- Magnesium salts of fatty acids Mono- and diglycerides of fatty acids Acetic diglycerides of fatty acids Citric diglycerides of fatty acids Mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids Sucrose esters of fatty acid s Polyglycerol esters of fatty acids Sorbitan monostearate Sorbitan tristearate Sorbitan monolaurate Sorbitan monooleate Sorbitan monopalmitate Oxidised starch Monostarch phosphate Distarch phosphate Phosphated distarch phosphate Acetylated distarch phosphate Acetylated starch Acetylated distarch adipate Hydroxy propyl starch Hydroxy propyl distarch phosphate Starch sodium octenyl succinate Calcium carbonates Calcium acetate Sodium citrates Potassium citrates Calcium phosphates Potassium carbonates Magnesium carbonates Potassium chloride Calcium
 chloride E No E 442 E 460 E 322 E 432 – 436 E 470b E 471 E 472a E 472c E 472e E 473 E 475 E 491 E 492 E 493 E 494 E 495 E 1404 E 1410 E 1412 E 1413 E 1414 E 1420 E 1422 E 1440 E 1442 E 1450 E 170 E 263 E 331 E 332 E 341 E 501 E 504 E 508 E 509 B 626 E No E 511 E 514 E 515 E 516 E 517 E 577 E 640 E 1505 E 1518 E 551 E 552 E 553b E 558 E 559 E 901 E 1200 E 1201 E 1202 E 322 E 432- 436 E 470a E 471 E 491- 495 E 570 E 900 E 425 E 459 E 1451 E 468 E 469 E 555 Name Magnesium chloride Sodium sulphate Potassium sulphate Calcium sulphate Ammonium sulphate Potassium gluconate Glycine and its sodium salt Triethyl citrate Glyceryl triacetate (triacetin) Silicon dioxide Calcium silicate Talc Bentonite Aluminium silicate (Kaolin) Beeswax Polidextrose Polyvinylpyrrolidone Polyvinylpolypyrrolidone Lecithins Polysorbates Sodium, potassium and calcium salts of fatty acids Mono- and diglycerides of fatty acids Sorbitans Fatty acids Dimethylpolysiloxane Polyethyleneglycol 6000 Konjac i) ii) Konjac-gum Konjac-glucomannane linked sodium carboxy methyl Beta-cyclodextrine Acetylated oxidized starch Cross cellulose Cross-linked cellulose gum Enzymatically hydrolysed carboxy methyl cellulose Potassium aluminium silicate Restricted Use Emulsifiers and colours, max.
5 % Colours, max.
5 % Colours Sweeteners Glazing agents for fruit Sweeteners 1 g/kg Sweeteners In E 171 titanium dioxide and E 172 iron oxides and hydroxides (max 90 % relative to the pigment) B 627 SIXTH SCHEDULE Food Additives Permitted in Foods for Infants and Young Children Note: Formulae and weaning foods for infants and young children may contain E 414 (acacia gum, gum arabic) and E 551 (silicon dioxide) resulting from the addition of nutrient preparations containing not more than 150 g/kg of E 414 and 10 g/kg of E 551, as well as E 421 (mannitol) when used as a carrier for vitamin B12 (not less than one part vitamin B12 to 1 000 parts mannitol).
The carry over of E 414 in the product ready for consumption should not be more than 10 mg/kg.

Formulae and weaning foods for infants and young children may contain E 1450 starch sodium octenyl succinate resulting from the addition of vitamin preparations or polyunsaturated fatty acid preparations.

The carry over of E 1450 in the product ready for consumption is not to be more than 100 mg/kg from vitamin preparations and 1000 mg/kg from polyunsaturated fatty acid preparations.
Formulae and weaning foods for infants and young children may contain E 301 (sodium L-ascorbate), used at QS level in coatings of nutrient preparations containing polyunsaturated fatty acids.

The carry over of E 301 in the product ready for consumption should not be more than 75 mg/l.

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

B 628 PART 1 Food Additives Permitted in Infant Formulae for Infants in Good Health Notes: 1.

2.
2.

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

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.
E No Name Maximum level E 270 E 330 E 338 E 306 E 307 E 308 E 309 E 322 E 471 E 304 E 331 E 332 E 339 E 340 Lactic acid (L(+)-form only) Citric acid Phosphoric acid Tocopherol-rich extract Alpha-tocopherol Gamma-tocopherol Delta-tocopherol Lecithins Mono- and diglycerides L-ascorbyl palmitate Sodium citrates Potassium citrates Sodium phosphates Potassium phosphates E 412 Guar gum E 472c Citric acid esters of mono- and diglycerides of fatty acids E 473 Sucrose esters of fatty acids quantum satis quantum satis In conformity with the limits set in the First Schedule to L.N.
208/2002 10 mg/l Individually or in combination 1 g/l 4 g/l 10 mg/l 2 g/l Individually or in combination and in conformity with the limits set by the First Schedule to L.N.

208/2002 1 g/l expressed as P2O5 Individually or in combination and in conformity with the limits set by the First Schedule to L.N.

208/2002 1 g/l, where the liquid product contains partially hydrolysed proteins and is in conformity with the conditions set in the Fourth Schedule to L.N.
208/2002 7.5 g/l sold as powder 9 g/l sold as liquid where the products contain partially hydrolysed proteins, peptides or amino acids and are in conformity with the conditions set in the Fourth Schedule to L.N.

208/2002 120 mg/l containing hydrolysed proteins, peptides or amino products in E No Name Maximum level acids B 629 B 630 PART 2 FOOD ADDITIVES PERMITTED IN FOLLOW-ON FORMULAE FOR INFANTS IN GOOD HEALTH Note 1.

2.

3.
2.

3.

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

If more than one of the substances E 322, E 471, E 472c and E 473 is added to a foodstuff, the maximum level established for that foodstuff for each of those substances is lowered with that relative part as is present of the other substances together in that foodstuff.
If more than one of the substances E 407, E 410 and E 412 is added to a foodstuff, the maximum level established for that foodstuff for each of those substances is lowered with that relative part as is present of the other substances together in that foodstuff.
E No Name Maximum level E 270 E 330 E 306 E 307 E 308 E 309 E 338 E 440 E 322 E 471 E 407 E 410 E 412 E 304 E 331 E 332 E 339 E 340 Lactic acid (L(+)-form only) Citric acid Tocopherol-rich extract Alpha-tocopherol Gamma-tocopherol Delta-tocopherol Phosphoric acid Pectins Lecithins Mono- and diglycerides Carrageenan Locust bean gum Guar gum L-ascorbyl palmitate Sodium citrates Potassium citrates Sodium phosphates Potassium phosphates E 472c Citric acid esters of mono- and diglycerides of fatty acids quantum satis quantum satis 10 mg/l individually or in combination In conformity with the limits set in the Second Schedule to L.N.
208/2002 5 g/l in acidified follow-on formulae only 1 g/l 4 g/l 0.3 g/l 1 g/l 1 g/l 10 mg/l 2 g/l Individually or in combination and in conformity with the limits set by the First Schedule to L.N.

208/2002 1 g/l expressed as P2O5 Individually or in combination and in conformity with the limits set by the First Schedule to L.N.
208/2002 7.5 g/l sold as powder 9 g/l sold as liquid where the products E No Name E 473 Sucrose esters of fatty acids B 631 Maximum level contain partially hydrolysed proteins, peptides or amino acids and are in conformity with the conditions set in the Fourth Schedule of L.N.
208/2002 containing 120 mg/l hydrolysed proteins, peptides or amino acids products in B 632 PART 3 Food Additives permitted in Weaning Foods for Infants and Young Children in Good Health E No E 170 E 260 E 261 E 262 E 263 E 270 E 296 E 325 E 326 E 327 E 330 E 331 E 332 E 333 E 507 E 524 E 525 E 526 E 500 E 501 E 503 E 300 E 301 E 302 Name Calcium carbonates Acetic acid Potassium acetate Sodium acetates Calcium acetate Lactic acid (1) Malic acid (1) Sodium lactate (1) Potassium lactate (1) Calcium lactate (1) Citric acid Sodium citrates Potassium citrates Calcium citrates Hydrochloric acid Sodium hydroxide Potassium hydroxide Calcium hydroxide Sodium carbonates Potassium carbonates Ammonium carbonates L-ascorbic acid Sodium L-ascorbate Calcium L-asorbate E 304 E 306 E 307 E 308 E 309 L-ascorbyl palmitate Tocopherol-rich extract Alpha-tocopherol Gamma-tocopherol Delta-tocopherol 1 L(+)-form only.
Foodstuff Weaning foods Maximum level quantum satis (only for pH adjustment) Weaning foods quantum satis (only as raising agents) Individually or in combination, expressed as ascorbic acid 0.3 g/kg 0.2 g/kg 0.1 g/kg individually or in combination Fruit- and vegetable-based drinks, juices and baby foods Fat-containing cereal-based foods including biscuits and rusks Fat-containing cereals, biscuits, rusks and baby foods B 633 Maximum level 1 g/kg as P2O5 1 g/kg individually or in combination, expressed as P2O5 10 g/kg 5 g/kg individually or in combination 0.5 g/kg individually or in combination Foodstuff Weaning foods Cereals Biscuits and rusks Cereal-based foods Baby foods Biscuits and rusks Cereal-based foods Baby foods Desserts Puddings Weaning foods 10 g/kg individually or in combination Gluten-free cereal- based foods 20 g/kg individually or in combination Dry cereals Biscuits and rusks 2 g/kg 5 g/kg as a residue Weaning foods 50 g/kg In low-sugar fruit based products quantum satis E No E 338 E 339 E 340 E 341 E 322 Name Phosphoric acid Sodium phosphates Potassium phosphates Calcium phosphates Lecithins E 471 E 472a E 472b E 472c E 400 E 401 E 402 E 404 E 410 E 412 E 414 E 415 E 440 E 551 E 334 E 335 E 336 E 354 E 450a E 575 E 1404 E 1410 E 1412 E 1413 E 1414 E 1420 E 1422 E 1450 E 333 Mono- and diglycerides of fatty acids Acetic acid esters of mono- and diglycerides of fatty acids Lactic acid esters of mono- and diglycerides of fatty acids Citric acid esters of mono- and diglycerides of fatty acids Alginic acid Sodium alginate Potassium alginate Calcium alginate Locust bean gum Guar gum Acacia gum (gum arabic) Xanthan gum Pectins Silicon dioxide Tartaric acid (2) Sodium tartrate (2) Potassium tartrate (2) Calcium tartrate (2) Disodium diphosphate Glucono-delta-lactone Oxidized starch Monostarch phosphate Distarch phosphate Phosphated distarch phosphate Acetylated distarch phosphate Acetylated starch Acetylated distarch adipate Starch sodium octenyl succinate Calcium citrates (3) 2 L(+)-form only.
3 The note in Part IV does not apply.

B 634 E No E 341 Name Foodstuff Maximum level Tricalcium phosphate (3) E 1451 Acetylated oxidized starch In fruit-based desserts Weaning foods 1 g/kg as P2O5 50 g/kg B 635 PART 4 Food Additives permitted in Dietary Foods for Infants and Young Children for Special Medical Purposes as defined in L.N.

309/2001 The tables in Parts 1 to 3 of the Sixth Schedule are applicable.
E No E 401 Name Sodium alginate Maximum level 1 g/l E 405 Propane-1,2-diol alginate 200 mg/l E 410 Locust bean gum 10 g/l E 412 Guar gum 10 g/l E 415 Xanthan gum 1.2 g/l E 440 Pectins 10 g/l E 466 Sodium carboxy methyl cellulose 10 g/l or kg E 471 Mono- and diglycerides of fatty acids 5 g/l E 1450 Starch sodium octenyl succinate 20 g/l Special conditions From four months onwards in special food products with adapted composition, required for metabolic disorders and for general tube-feeding From 12 months onwards in specialised diets intended for young children who have cow’s milk intolerance or inborn errors of metabolism From birth onwards in products for reduction of gastro- oesophageal reflux From birth onwards in products in liquid formulae containing hydrolysed proteins, peptides or amino acids in conformity with the conditions set in the Fourth Schedule to L.N.
208/2002.
From birth onwards for use in products based on amino acids or peptides intended for patients who have problems with impairment of the gastro- intestinal tract, protein malabsorption or inborn errors of metabolism From birth onwards in products used in case of gastro-intestinal disorders From birth onwards in products for the dietary management of metabolic disorders From birth onwards in specialised diets, particularly those devoid of proteins In infant formulae and follow- on formulae B 636 E No Name E 472c Citric acid esters of mono- and diglycerides of fatty acids Maximum level 7.5 g/l sold as powder 9 g/l sold as liquid Special conditions From birth onwards B 637 SEVENTH SCHEDULE Purity Criteria Purity criteria for the following additives are prescribed in Council Directive 96/77/EC (Off.
J. European Communities 1996, 39 (L339), 1-69): E 200 Sorbic acid E 202 Potassium sorbate E 203 Calcium sorbate E 210 Benzoic acid E 211 Sodium benzoate E 212 Potassium benzoate E 213 Calcium benzoate E 214 Ethyl p-hydroxybenzoate E 215 Sodium ethyl p-hydroxybenzoate E 216 Propyl p-hydroxybenzoate E 217 Sodium propyl 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 230 Biphenyl E 231 Orthophenyl phenol E 232 Sodium orthophenyl phenol E 233 Thiabendazole E 234 Nisin E 235 Natamycin E 239 Hexamethylene tetramine E 242 Dimethyl dicarbonate E 249 Potassium nitrite E 250 Sodium nitrite E 252 Potassium nitrate E 260 Acetic acid E 261 Potassium acetate E 262 Sodium acetates (i) (ii) sodium acetate sodium hydrogen acetate (sodium diacetate) E 263 Calcium acetate E 270 Lactic acid B 638 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 300 Ascorbic acid E 301 Sodium ascorbate E 302 Calcium ascorbate E 304 Fatty acid esters of ascorbic acid ascorbyl palmitate ascorbyl stearate (i) (ii) E 306 Tocopherol-rich extract E 307 Alpha-tocopherol E 308 Gamma-tocopherol E 309 Delta-tocopherol E 310 Propyl gallate E 311 Octyl gallate E 312 Dodecyl gallate E 315 Erythorbic acid E 316 Sodium erythorbate E 320 Butylated hydroxyanisole (BHA) E 321 Butylated hydroxytoluene (BHT) E 322 Lecithins E 325 Sodium lactate E 326 Potassium lactate E 327 Calcium lactate E 330 Citric acid E 331 Sodium citrates (i) (ii) (iii) monosodium citrate disodium citrate trisodium citrate E 332 Potassium citrates (i) (ii) monopotassium citrate tripotassium citrate E 333 Calcium citrates (i) (ii) (iii) monocalcium citrate dicalcium citrate tricalcium citrate E 334 Tartaric acid (L(+)-) E 335 Sodium tartrates (i) (ii) monosodium tartrate disodium tartrate E 336 Potassium tartrates (i) monopotassium tartrate B 639 dipotassium tartrate (ii) E 337 Sodium potassium tartrate E 338 Phosphoric acid E 339 Sodium phosphates (i) (ii) (iii) monosodium phosphate disodium phosphate trisodium phosphate E 340 Potassium phosphates (i) (ii) (iii) monopotassium phosphate dipotassium phosphate tripotassium phosphate E 341 Calcium phosphates (i) (ii) (iii) monocalcium phosphate dicalcium phosphate tricalcium phospha te E 385 Calcium disodium ethylene diamine tetra-acetate (Calcium disodium EDTA) E 1105 Lysozyme Purity criteria for the following are established by amending Council Directive 98/86/EC (Off.
J. European Communities 1998, 41 (L334), 1-63): 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 410 Locust bean gum E 412 Guar gum E 413 Tragacanth E 414 Acacia gum E 415 Xanthan gum E 416 Karaya gum E 417 Tara gum E 418 Gellan gum E 422 Glycerol E 440 Pectins (i) (ii) pectin amidated pectin E 442 Ammonium phosphatides E 444 Sucrose acetate isobutyrate E 445 Glycerol esters of wood rosins E 450 Diphosphates (i) (ii) disodium diphosphate trisodium diphosphate B 640 (iii) (iv) (v) (vi) tetrasodium diphosphate tetrapotassium diphosphate dicalcium diphosphate calcium dihydrogen diphosphate E 451 Triphosphates (i) (ii) pentasodium triphosphate pentapotassium triphosphate E 452 Polyphosphates (i) (ii) (iii) E 460 Cellulose (i) (ii) sodium polyphosphate potassium polyphosphate calcium polyphosphates microcrystalline cellulose powdered cellulose E 461 Methyl cellulose E 463 Hydroxypropyl cellulose E 464 Hydroxypropyl methyl cellulose E 465 Ethyl methyl cellulose E 466 (Sodium) carboxy methyl cellulose 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 508 Potassium chloride E 579 Ferrous gluconate E 585 Ferrous lactate Purity criteria for the following are established by amending Council Directive 2000/63/EC (Off.
J. European Communities 2000, 43 (L277), 1-61): B 641 E 320 E 296 E 297 E 343(i) E 343(ii) E 350(i) E 350(ii) E 351 E 352(i) E 352(ii) E 355 E 363 E 380 E 452(iii) E 468 E 469 E 500(i) E 500(ii) E 500(iii) E 501(i) E 501(ii) E 503(i) E 503(ii) E 507 E 509 E 511 E 512 E 513 E 514(i) E 514(ii) E 515(i) E 515(ii) E 516 E 517 E 520 E 512 E 522 E 523 E 524 E 525 E 526 E 527 Butylated hyd roxyanisole (BHA) Malic acid Fumaric acid Monomagnesium phosphate Dimagnesium phosphate Sodium malate Sodium hydrogen malate Potassium malate Calcium malate Calcium hydrogen malate Adipic acid Succinic acid Triammonium citrate Sodium calcium polyphosphate Cross-linked sodium carboxymethylcellulose Enzymatically hydrolysed carboxymethylcellulose Sodium carbonate Sodium hydrogen carbonate Sodium sesquicarbonate Potassium carbonate Potassium hydrogen carbonate Ammonium carbonate Ammonium hydrogen carbonate Hydrochloric acid Calcium chloride Magnesium chloride Stannous chloride Sulphuric acid Sodium sulphate Sodium hydrogen sulphate Potassium sulphate Potassium hydrogen sulphate Calcium sulphate Ammonium sulphate Aluminium sulphate Aluminium sodium sulphate Aluminium potassium sulphate Aluminium ammonium sulphate Sodium hydroxide Potassium hydroxide Calcium hydroxide Ammonium hydroxide B 642 Magnesium hydroxide Calcium oxide Magnesium oxide Sodium ferrocyanide Potassium ferrocyanide Calcium ferrocyanide Sodium aluminium phosphate, acidic Silicon dioxide Calcium silicate Magnesium silicate E 528 E 529 E 530 E 535 E 536 E 538 E 541 E 551 E 552 E 553a(i) E 553a(ii) Magnesium trisilicate E 570 E 574 E 575 E 576 E 577 E 578 E 640 E 900 E 901 E 902 E 903 E 904 E 920 E 927b E 938 E 939 E 941 E 942 E 948 E 999 E 1103 E 1200 E 1404 E 1410 E 1412 E 1413 E 1414 E 1420 E 1422 E 1440 E 1442 E 1450 E 1451 E 1505 E 1518 Fatty acids Gluconic acid Glucono-delta-lactone Sodium gluconate Potassium gluconate Calcium gluconate Glycine and its sodium salt Dimethyl polysiloxane Beeswax Candelilla wax Carnauba wax Shellac L-cysteine Carbamide Argon Helium Nitrogen Nitrous oxide Oxygen Quillaia extract Invertase Polydextrose Oxidised starch Monostarch phosphate Distarch phosphate Phosphated distarch phosphate Acetylated distarch phosphate Acetylated starch Acetylated distarch adipate Hydroxypropyl starch Hydroxypropyl distarch phosphate Starch sodium octenyl succinate Acetylated oxidised starch Triethyl citrate Glyceryl triacetate E 1520 Propane-1,2-diol Purity criteria for the following are established by amending Commission Directive 2001/30/EC (Off.
J. European Communities 2001, (L146), 1-23): B 643 E 170 (i) E 353 E 354 E 356 E 357 E 420 (i) E 420 (ii) E 421 E 425 (i) E 425 (ii) E 504 (ii) E 553b E 554 E 555 E 556 E 558 E 559 E 620 E 621 E 622 E 623 E 624 E 625 E 626 E 627 E 628 E 629 E 630 E 631 E 632 E 633 E 634 E 635 E 905 E 912 E 914 E 950 E 951 E 953 E 957 E 959 Calcium carbonate Metatartaric acid Calcium tartrate Sodium adipate Potassium adipate Sorbitol Sorbitol syrup Mannitol Konjac gum Konjac glucomannan Magnesium hydroxide carbonate Talc Sodium aluminium silicate Potassium aluminium silicate Calcium aluminium silicate Bentonite Aluminium silicate (Kaolin) Glutamic acid Monosodium glutamate Monopotassium glutamate Calcium diglutamate Monoammonium glutamate Magnesium diglutamate Guanylic acid Disodium guanylate Dipotassium guanylate Calcium guanylate Inosinic acid Disodium inosinate Dipotassium inosinate Calcium inosinate Calcium 5’-ribonucleotide Disodium 5’-ribonucleotide Microcrystalline wax Montan acid esters Oxidised polyethylene wax Acesulfame K Aspartame Isomalt Thaumatin Neohesperidine dihydrochalcone B 644 E 965 (i) E 965 (ii) E 966 E 967 Maltitol Maltitol syrup Lactitol Xylitol Purity criteria for the following are established by amend ing Commission Directive 2002/82/EC (Off.
J. European Communities 2002, (L292), 1-28): E 338 E 339(i) E 339(ii) E 339(iii) E 340(i) E 340(ii) E 340(iii) E 341(i) E 341(ii) E 341(iii) E 450(i) E 450(ii) E 450(iii) E 450(v) E 450(vi) E 450(vii) E 451(i) E 451(ii) E 452(i) E 452(ii) E 452(iv) E 650 E 943a E 943b E 944 E 949 E 1201 E 1202 Phosphoric acid Monosodium phosphate Disodium phosphate Trisodium phosphate Monopotassium phosphate Dipotassium phosphate Tripotassium phosphate Monocalcium phosphate Dicalcium phosphate Tricalcium phosphate Disodium diphosphate Trisodium diphosphate Tetrasodium diphosphate Tetrapotassium diphosphate Dicalcium diphosphate Calcium dihydrogen diphosphate Pentasodium triphosphate Pentapotassium triphosphate Sodium polyphosphate Potassium polyphosphate Calcium polyphosphate Zinc acetate Butane Isobutane Propane Hydrogen Polyvinylpyrrolidone Polyvinylpolypyrrolidone Purity criteria for the following are established by Commission Directive 2003/95/EC (Off.
J. European Communities 2003, (L 283), 71-77): E 251 E 431 E 432 E 433 E 434 E 435 Sodium nitrate Polyoxyethylene (40) stearate Polyoxyethylene sorbitan monolaurate (polysorbate 20) Polyoxyethylene sorbitan monooleate (polysorbate 80) Polyoxyethylene sorbitan monopalmitate (polysorbate 40) Polyoxyethylene sorbitan monostearate (polysorbate 60) B 645 E 436 E 459 Polyoxyethylene sorbitan tristearate (polysorbate 65) Beta-cyclodextrin Polyethylene glycol 6000 Purity criteria for the following are established by Commission Directive 2004/45/EC (Off.
J. European Communities 2004, (L 113), 19-23): E 407 E 407a E 907 E 1517 E 1519 Carrageenan Processed eucheuma seaweed Hydrogenated poly-1-decene Glyceryl diacetate Benzyl alcohol