DIRECTIVES  
COMMISSION DIRECTIVE 2010/69/EU  
of 22 October 2010  
amending the Annexes to European Parliament and Council Directive 95/2/EC on food additives 
other than colours and sweeteners  
(Text with EEA relevance)  
THE EUROPEAN COMMISSION,  
Having regard to the Treaty on the Functioning of the European 
Union,  
Having regard to Regulation (EC) No 1333/2008 of the 
European Parliament and of the Council of 16 December 
2008 on food additives (  1 ), and in particular Article 31 thereof,  
Having regard to Regulation (EC) No 178/2002 of the European 
Parliament and of the Council of 28 January 2002 laying down 
the general principles and requirements of food law, establishing 
the European Food Safety Authority and laying down 
procedures in matters of food safety (  2 ), and in particular 
Article 53 thereof,  
After consulting the Scientific Committee on Food and the 
European Food Safety Authority,  
Whereas:  
(1) European Parliament and Council Directive 95/2/EC on 
food additives other than colours and sweeteners (  3 ) lays 
down a list of food additives that may be used in the 
European Union and the conditions for their use.  
(2) There have been technical developments in the field of 
food additives since the adoption of Directive 95/2/EC. 
This Directive should be adapted to take into account 
those developments.  
(3) In accordance with Article 31 of Regulation (EC) No 
1333/2008 until the establishment of the Union lists 
of food additives as provided for in Article 30 of that 
Regulation is completed, the Annexes to Directive 
95/2/EC shall be amended, where necessary, by 
measures adopted by the Commission.  
(4) The following stabilisers agar (E 406), carrageenan 
(E 407), locust bean gum (E 410), guar gum (E 412), xanthan gum (E 415), pectins (E 440), cellulose (E 460), 
carboxy methyl cellulose (E 466), oxidised starch 
(E 1404), monostarch phosphate (E 1410), distarch 
phosphate (E 1412), phosphated distarch phosphate 
(E 1413), acetylated distarch phosphate (E 1414), 
acetylated starch (E 1420), acetylated distarch adipate 
(E 1422), hydroxyl propyl starch (E 1440), hydroxy 
propyl distarch phosphate (E 1442), starch sodium 
octenyl succinate (E 1450), acetylated oxidised starch 
(E 1451) and emulsifier mono- and diglycerides of fatty 
acids (E 471) are currently authorised under Directive 
95/2/EC for a variety of uses. These food additives 
have been allocated an acceptable daily intake (ADI) 
‘not specified’ by the Scientific Committee on Food (here ­
inafter SCF) and therefore do not present any hazard to 
the health of consumers. There is a technological need to 
extend their uses to unflavoured live fermented cream 
products and substitute products with a fat content of 
less than 20 % to ensure the stability and integrity of the 
emulsion. This use would benefit the consumer by 
providing the choice of reduced fat fermented cream 
products with similar properties as to the ordinary 
product. It is therefore appropriate to authorise this 
additional use.  
(5) In 1990, the SCF evaluated sodium and potassium salts 
of lactate (E 325 and E 326), potassium acetate (E 261), 
sodium acetate (E 262i) and sodium hydrogen acetate 
(E 262ii) and came to the conclusion that they are all 
naturally present as constituents in food and estimates of 
their intake are likely to be insignificant compared to the 
intake from natural sources. Therefore they were all 
allocated a ‘group ADI not specified’. Consequently, 
these food additives are generally permitted for use in 
all foodstuffs, other than those referred to in 
Article 2(3) of Directive 95/2/EC. There is a proposal 
to extend the use of these food additives into pre- 
packed preparations of fresh minced meat to control 
the growth of microbial pathogens, e.g. Listeria,  E. coli  
O157. Based on this technological justification, and 
taking into account that this use raises no safety 
concern, it is appropriate to permit the additional use 
of these food additives in pre-packed preparations of 
fresh minced meat.  
(6) Sorbates (E 200, E 202, E 203) and benzoates (E 210, 
E 211, E 212, E 213) are currently permitted as food 
additives under Directive 95/2/EC. An additional use as 
preservative of these food additives is proposed in 
seaweed-based fish product analogues (caviar analoguesEN L 279/22 Official Journal of the European Union 23.10.2010  
( 1 ) OJ L 354, 31.12.2008, p. 16.  
( 2 ) OJ L 31, 1.2.2002, p. 1.  
( 3 ) OJ L 61, 18.3.1995, p. 1.made of seaweed) as topping on various foods in order 
to prevent the growth of moulds and yeasts and the 
formation of mycotoxins. These salts are allocated an 
ADI of 0-25 mg/kg bw and 0-5 mg/kg/ bw respectively. 
On the basis of a worst case scenario where the 
maximum concentrations were used, the intake 
estimates are very low compared to the ADI. The 
exposure of the consumer as a result of this use does 
not give rise to safety concern. It is therefore appropriate 
to permit the additional use of sorbates and benzoates in 
seaweed based fish analogue products, bearing in mind 
the technological justification and the fact that this new 
product represents a niche market.  
(7) The use of sorbates (E 200, E 202, E 203) and benzoates 
(E 210, E 211, E 212, E 213) is requested for beers in 
keg to which more than 0,5 % fermentable sugars and/or 
fruit juices or concentrates have been added and which 
are directly served on draft. These beers in keg may stay 
connected to the beer tap for a longer time. As the 
connection of the keg to the tap cannot be performed 
under sterile conditions, microbiological contamination 
of the keg is possible. This is a problem for beers 
which still contain fermentable sugars because this may 
lead to the growth of hazardous microorganisms. 
Therefore antimicrobial agents are required in draft 
beers and to which fermentable sugars and/or fruit 
juices or concentrates have been added. From an intake 
point of view, the consumption on draft of such fruit 
beers remains marginal and the intake estimates for 
sorbates and benzoates, on the grounds of a ‘worst 
case approach’, should be below their respective ADIs. 
Therefore it is appropriate to permit the additional use of 
sorbates and benzoates in beer in kegs containing more 
than 0,5 % added fermentable sugar and/or fruit juices or 
concentrates.  
(8) To prevent the development of moulds on citrus fruit, 
their post harvest treatment with pesticides such as 
imazalil and thiabendazole is authorised. Sorbates 
(E 200, E 202, E 203) could be used to replace these 
pesticides partly or completely for the treatment of citrus 
fruit. Sorbates can be applied on the surface of the 
unpeeled fresh citrus fruit via the authorised waxes: 
beeswax, candelilla wax, carnauba wax and shellac 
(E 901, E 902, E 903 and E 904 respectively). The 
exposure of the consumer to these additives due to this 
use is not a cause of safety concern. It is therefore 
appropriate to authorise its additional use.  
(9) Consumers may choose to supplement their intake of 
some nutrients with food supplements. For that 
purpose, vitamin A and combinations of vitamins A 
and D can be added to food supplements, as defined 
by Directive 2002/46/EC of the European Parliament 
and of the Council (  1 ). For reasons of safe handling, 
vitamin A and combinations of vitamins A and D have to be formulated into preparations that may require high 
humidity and high temperature, in the presence of 
starches and sugars. Such processing may favour the 
development of microorganisms. In order to prevent 
the growth of these microorganisms, the addition of 
sorbates (E 200, E 202, E 203) and benzoates (E 210, 
E 211, E 212 and E 213) should be authorised in 
vitamin A and in combinations of vitamins A and D 
when used in food supplements supplied in dried form.  
(10) Sulphur dioxide and sulphites (E 220, E 221, E 222, 
E 223, E 224, E 226, E 227, E 228) are food additives 
authorised under Directive 95/2/EC which act primarily 
as antimicrobial agents and controlling chemical spoilage. 
Nowadays, transport of fresh fruit has become very 
important, in particular by sea freight. Such transport 
may be several weeks. The use of sulphur dioxide and 
sulphites will protect fresh blueberries against fungi 
growth. The additional use of sulphur dioxide and 
sulphites should be authorised in order to help preserve 
fresh blueberries against fungi growth, bearing in mind 
that this is likely to represent a niche market. Taking also 
into consideration the sound technological reasons for 
including these new authorisations, the need to facilitate 
worldwide trade and its negligible impact in term of 
sulphur and sulphite intake, it is therefore appropriate 
to authorise the additional use of sulphur dioxide in 
blueberries at the concentration level indicated in the 
Annex to this Directive.  
(11) For the production of cinnamon sticks ( Cinnamomum 
ceylanicum  only), also known as ‘quills’, the fresh peels 
of the inner bark of the cinnamon tree is used. The 
peel is exposed to microbial contamination and insect 
attacks, particularly under tropical and humid climatic 
conditions, in the producing country. Sulphur dioxide 
fumigation is an appropriate treatment against such 
microbial contamination and insect attacks. In 1994, 
the SCF established an ADI of 0-0,7 mg/kg bw and 
considered that the use of sulphur dioxide and other 
sulphiting agents should be limited in order to limit 
the occurrence of severe asthmatic reactions. Although 
the use of sulphur dioxide and sulphites should be 
limited, this specific use represents a negligible 
contributor in relation to the intake of sulphur dioxide 
and sulphites. It is therefore appropriate to authorise the 
additional use of sulphur dioxide and sulphites (E 220, 
E 221, E 222, E 223, E 224, E 226, E 227, E 228) only 
in this particular type of cinnamon.  
(12) The European Food Safety Authority (hereinafter EFSA) 
assessed the information on the safety of use of nisin in 
an additional food category of liquid eggs, and on the 
safety of nisin produced using a modified production 
process. The EFSA confirmed in its opinion on 
26 January 2006 (  2 ) the previously established ADI of 
0-0,13 mg/kg for the nisin produced using a new 
manufacturing and extraction process based onEN 23.10.2010 Official Journal of the European Union L 279/23  
( 1 ) OJ L 183, 12.7.2002, p. 51.  ( 2 ) Scientific opinion of the Panel on Food Additives, Flavourings, 
Processing Aids and Material in Contact with Food on a request 
from the Commission related to the use of nisin (E 234) as a 
food additive,  The EFSA Journal  (2006) 314, p. 1.fermentation of a sugar medium as a replacement for the 
traditionally milk-based medium. In this opinion, the 
EFSA also confirmed that the development of antibiotic 
resistance should not be expected from the use of nisin 
in food. According to the EFSA, there are no reports of 
nisin resistant bacterial mutants showing cross-resistance 
to therapeutic antibiotic. It considered that this is 
probably due to the differences between therapeutic anti ­
biotics and nisin in terms of the antimicrobial mode of 
action. The EFSA furthermore confirmed in its opinion 
issued on 20 October 2006 (  1 ) that the additional use of 
nisin in pasteurised liquid eggs under the intended 
conditions of use (maximum limit at 6,25 mg/l) is not 
a safety concern and is justified from a technological 
point of view to extend the shelf life of the product 
and also to prevent the growth of food poisoning 
spore-forming species, like  Bacillus cereus , which may 
survive from pasteurisation treatment. It is therefore 
appropriate to authorise this additional use of nisin in 
pasteurised liquid egg.  
(13) Dimethyl dicarbonate (DMDC, E 242) is a food additive 
permitted under Directive 95/2/EC which acts as a 
preservative in non-alcoholic flavoured drinks, alcohol- 
free wine and liquid-tea concentrate. The authorisation 
of this additive was decided on the basis of a positive 
opinion issued by the SCF in 1990 and confirmed in 
1996. The SCF was unable to set an ADI, as DMDC 
rapidly decomposes into carbon dioxide and methanol. 
In 2001, the SCF was requested to investigate the safety 
of use of DMDC in wine. At that time the SCF 
considered that the formation of methanol and other 
reaction products, such as methylcarbamate resulting 
from the use of DMDC for the treatment of alcoholic 
beverages and wine is similar to that formed in non- 
alcoholic beverages, and even a heavy consumption of 
wine would not pose any hazard from methanol and 
methylcarbamate. The use of DMDC has been requested 
in order to prevent spoilage as a result of fermentation in 
unopened non-sterile filled bottles of cider, perry and 
fruit wines, alcohol-reduced wine, wine-based drinks 
and all other products covered by Council Regulation 
(EEC) No 1601/91 (  2 ). These additional uses are not 
considered as being of safety concern for the 
consumer. Moreover, the use of DMDC could contribute 
to the reduction of the sulphur dioxide exposure. It is 
therefore appropriate to authorise the additional uses of 
DMDC in cider, perry and fruit wines, alcohol-reduced 
wine, wine-based drinks and other products covered by 
Regulation (EEC) No 1601/91.  
(14) The EFSA assessed the information on the safety of use 
of extracts of rosemary when used as an antioxidant in foodstuffs. Extracts of rosemary are derived from  
Rosmarinus officinalis  L. and contain several compounds 
which exert antioxidative functions (mainly phenolic 
acids, flavonoids, diterpenoids and triterpenes). 
Although the toxicological data on extracts of rosemary 
were insufficient for the EFSA to establish a numerical 
ADI, the EFSA considered in its opinion on 7 March 
2008 (  3 ) that the margin of safety was high enough to 
conclude that dietary exposure resulting from the 
proposed uses and use levels were of no safety 
concern. Extracts of rosemary can therefore be authorised 
where there is a technological justification for their use. 
The proposed uses of extracts of rosemary as antioxidant 
should be authorised and E 392 should be assigned as E 
number for extracts of rosemary.  
(15) Whey is a by-product of cheese manufacturing. Some 
whey protein containing drinks have been developed in 
order to provide a diet sufficiently rich in proteins. To 
keep the proteins in suspension during the heat 
treatment of such drinks, the phosphates must be at 
levels that are higher than for normal non-alcoholic 
flavoured drinks. Phosphates should be authorised in 
whey protein containing sport drinks.  
(16) Beeswax (E 901) is currently authorised as a glazing 
agent for use in small products of fine bakery wares 
coated with chocolate. This authorisation does not 
cover ice cream wafers that are not coated with 
chocolate. In addition to the fact that beeswax can be 
considered as an alternative to chocolate in pre-packed 
ice cream wafers, the coating of the wafers with beeswax 
would prevent the migration of water to the wafer and 
ensure its crunchiness and the extension of the shelf life 
of the product and is therefore considered technologically 
justified. Therefore beeswax should be authorised as a 
glazing agent to replace fully or partly the in-layer 
chocolate in pre-packed wafers containing ice-cream.  
(17) The EFSA assessed the information on the safety of use 
of beeswax considering its additional use as a carrier of 
flavourings in non-alcoholic flavoured drinks. Although 
the available data on beeswax itself were insufficient to 
establish an ADI, the EFSA came to the conclusion that, 
due to the low toxicological profile of beeswax, the 
existing food uses and the proposed new use of 
beeswax do not raise safety concern. It is therefore 
appropriate to authorise this additional use of beeswax 
as a carrier of flavourings in non-alcoholic flavoured 
drinks.EN L 279/24 Official Journal of the European Union 23.10.2010  
( 1 ) Scientific opinion of the Panel on Food Additives, Flavourings, 
Processing Aids and Material in Contact with Food on the safety 
in use of nisin as a food additive in an additional category of liquid 
eggs and on the safety of nisin produced using a modified 
production process as a food additive,  The EFSA Journal  (2006) 
314b, p. 1.  
( 2 ) OJ L 149, 14.6.1991, p. 1.  ( 3 ) Scientific opinion of the Panel on Food Additives, Flavourings, 
Processing Aids and Material in Contact with Food on a request 
from the Commission related to the use of rosemary extracts as a 
food additive,  The EFSA Journal  (2008) 721, p. 1.(18) Triethyl citrate (E 1505) is currently authorised within 
the EU under Directive 95/2/EC as a carrier in 
flavourings, and in dried egg white. Its ADI was estab ­
lished by the SCF in 1990 at 0-20 mg/kg. An extension 
of use of triethyl citrate has been proposed as glazing 
agent of food supplement tablets. Triethyl citrate would 
increase the film resistance of the coating, protecting the 
tablet from external environment and also increase the 
duration of release of the product. According to the 
worst case scenario, this additional source of triethyl 
citrate intake is negligible (0,25 % of the ADI) 
compared to the full ADI. Therefore it is appropriate 
to authorise the additional use of triethyl citrate at EU 
level as a glazing agent for food supplement tablets.  
(19) The EFSA assessed the information on the safety of 
polyvinyl alcohol (PVA) as a film-coating agent for 
food supplements and expressed its opinion on 
5 December 2005 (  1 ). The EFSA found the use of PVA 
in the coating of food supplements that are in the form 
of capsules and tablets to be of no safety concern. The 
EFSA considered that the potential human exposure to 
PVA under the intended conditions of use is expected to 
be low. PVA is reported to be minimally absorbed 
following oral administration. The maximum limit of 
use has been fixed at 18 g/kg based on the worst case 
scenario and on the basis of which the EFSA has 
undertaken its risk assessment. Due to the good 
adhesion qualities and film strength of polyvinyl 
alcohol, this new food additive is expected to play a 
technological role as film coating agent for food 
supplements, in particular in applications where 
moisture barrier and moisture protection properties are 
required. It is therefore appropriate to authorise this use 
at EU level. This new food additive should be assigned 
the E number E 1203.  
(20) The EFSA assessed the information on the safety of use 
of six grades of polyethylene glycols (PEG 400, PEG 
3000, PEG 3350, PEG 4000, PEG 6000, PEG 8000) as 
film coating agents for use in food supplement products 
and expressed its opinion on 28 November 2006 (  2 ). The 
EFSA found the use of these grades of polyethylene 
glycol as a glazing agent in film-coating formulations 
for food supplement tablets and capsules under the 
intended conditions of use of no safety concern. The 
EFSA has also taken into consideration in its risk 
assessment the additional source of exposure to these PEGs originating from the use of pharmaceutical 
products and considered that only a limited additional 
intake may result from the already approved use of 
PEG 6000 as carrier for sweeteners, as well as from 
the use of PEG in food contact materials. It is therefore 
appropriate to authorise this new use at EU level. In 
addition, due to the limited intake from PEG 6000 as 
carrier of sweeteners and its similar toxicological profile 
with respect to the other PEG grades (the six PEGs have 
been allocated a group tolerable daily intake (TDI), it is 
also appropriate to authorise the use of the PEGs 
evaluated by the EFSA as an alternatives to PEG 6000 
as carrier of sweeteners. All these PEGs should be 
assigned E 1521 as E number.  
(21) The EFSA assessed the information on the safety of use 
of cassia gum as a new food additive acting as gelling 
agent and thickener and expressed its opinion on 
26 September 2006 (  3 ). The EFSA found the use of 
cassia gum as indicated under the conditions specified 
raised no safety concern. Although the EFSA considered 
the available toxicological data on cassia gum as insuf ­
ficient to derive an ADI, they did not consider that the 
existing data gave cause for concern. In particular the 
EFSA highlighted the specific low absorption of cassia 
gum and the fact that, if hydrolysed at all, cassia gum 
would be degraded to compounds that will enter the 
normal metabolic pathways. There is a technological 
justification for the use of cassia gum through its syner ­
gistic gelling effects when added to other regular food 
gums. It is therefore appropriate to authorise these uses 
at EU level and to assign E 427 as E number for cassia 
gum.  
(22) The EFSA evaluated the safety of neotame as a flavour 
enhancer and expressed its opinion on 27 September 
2007 (  4 ). The EFSA concluded that neotame is of no 
safety concern with respect to the proposed uses as a 
flavour enhancer and established an ADI of 0-2 mg/kg 
bw/day. Therefore it is necessary to authorise the use of 
neotame as a flavour enhancer.  
(23) The EFSA assessed the information on the safety of use 
of L-cysteine (E 920) in certain foodstuffs intended for 
infants and young children. The EFSA concluded inEN 23.10.2010 Official Journal of the European Union L 279/25  
( 1 ) Scientific opinion of the Panel on Food Additives, Flavourings, 
Processing Aids and Material in Contact with Food on a request 
from the Commission related to the use of polyvinyl alcohol as a 
coating agent for food supplement,  The EFSA Journal  (2005) 294, 
p. 1.  
( 2 ) Scientific opinion of the Panel on Food Additives, Flavourings, 
Processing Aids and Material in Contact with Food on a request 
from the Commission related to the use of polyethylene glycol 
(PEG) as a film coating agent for use in food supplement 
products,  The EFSA Journal  (2006) 414, p. 1.  ( 3 ) Scientific opinion of the Panel on Food Additives, Flavourings, 
Processing Aids and Material in Contact with Food on a request 
from the Commission related to an application on the use of 
cassia gum as a food additive,  The EFSA Journal  (2006) 389, p. 1.  
( 4 ) Scientific opinion of the Panel on Food Additives, Flavourings, 
Processing Aids and Material in Contact with Food on a request 
from the Commission on neotame as a sweetener and flavour 
enhancer,  The EFSA Journal  (2007) 581, p. 1.its opinion on 26 September 2006 (  1 ) that its proposed 
use in processed cereal-based foods and foods 
(specifically baby biscuits) for infants and young 
children is of no safety concern. Biscuits for infants 
and young children are required to have a suitable 
composition, including a controlled content of sugar 
and fat. However, biscuits with a low fat content have 
increased brittleness with an associated risk of choking 
and suffocation due to the biscuit breaking in the child’s 
mouth. The function of the L-cysteine is to act as a 
dough improver to control the texture of the final 
product. It is therefore appropriate to authorise the use 
of L-cysteine in biscuits for infants and young children at 
EU level.  
(24) EFSA assessed the safety of use of an enzyme preparation 
based on thrombin with fibrinogen derived from cattle 
and/or pigs as a food additive for reconstituting food and 
concluded in its opinion on 26 April 2005 that this use 
of the enzyme preparation when produced as outlined in 
the opinion is of no safety concern (  2 ). However, the 
European Parliament in its Resolution of 19 May 2010 
on the draft Commission Directive amending the 
Annexes to the European Parliament and Council 
Directive 95/2/EC on food additives other than colours 
and sweeteners, considered that the inclusion in Annex 
IV to Directive 95/2/EC of this enzyme preparation as a 
food additive for reconstituting food was not compatible 
with the aim and content of Regulation (EC) No 
1333/2008, as it does not meet the general criteria of 
Article 6 of Regulation (EC) No 1333/2008, especially in 
paragraph 1(c) of Article 6.  
(25) Commission Decision 2004/374/EC (  3 ) suspended the 
placing on the market and import of jelly mini-cups 
containing gel-forming food additives derived from 
seaweed and certain gums (E 400, E 401, E 402, E 
403, E 404, E 405, E 406, E 407, E 407a, E 410, E 
412, E 413, E 414, E 415, E 417, E 418) due to the risk 
of choking posed by these products. Directive 95/2/EC 
was amended accordingly by Directive 2006/52/EC of 
the European Parliament and of the Council (  4 ). 
Commission Decision 2004/374/EC should therefore be 
repealed as its provisions have been included in Directive 
95/2/EC.  
(26) The measures provided for in this Directive are in 
accordance with the opinion of the Standing 
Committee on the Food Chain and Animal Health, and 
neither the European Parliament nor the Council has 
opposed them,  HAS ADOPTED THIS DIRECTIVE:  
Article 1  
Annexes II to VI to Directive 95/2/EC are amended in 
accordance with the Annex to this Directive.  
Article 2  
1. Member States shall adopt and publish, by 31 March 
2011 at the latest, the laws, regulations and administrative 
provisions necessary to comply with Article 1 of this Directive. 
They shall forthwith communicate to the Commission the text 
of those provisions.  
They shall apply those provisions from 1 April 2011 at the 
latest.  
When Member States adopt those provisions, they shall contain 
a reference to this Directive or be accompanied by such a 
reference on the occasion of their official publication. Member 
States shall determine how such reference is to be made.  
2. Member States shall communicate to the Commission the 
text of the main provisions of national law which they adopt in 
the field covered by this Directive.  
Article 3  
Commission Decision 2004/374/EC is repealed.  
Article 4  
This Directive shall enter into force on the twentieth day 
following its publication in the  Official Journal of the European 
Union . 
Article 5  
This Directive is addressed to the Member States.  
Done at Brussels, 22 October 2010.  
For the Commission  
The President  
José Manuel BARROSOEN L 279/26 Official Journal of the European Union 23.10.2010  
( 1 ) Scientific opinion of the Panel on Food Additives, Flavourings, 
Processing Aids and Material in Contact with Food on a request 
from the Commission related to the use of L-cysteine in foods 
intended for infants and young children,  The EFSA Journal  (2006) 
390, p. 1.  
( 2 ) Opinion of the Scientific Panel on Food Additives, Flavourings, 
Processing Aids and Materials in Contact with Food on a request 
from the Commission related to the use of an enzyme preparation 
based on thrombin: fibrinogen derived from cattle and/or pigs as a 
food additive for reconstituting food,  The EFSA Journal  (2005) 214, 
p. 1.  
( 3 ) OJ L 118, 23.4.2004, p. 70.  
( 4 ) OJ L 204, 26.7.2006, p. 10.ANNEX  
Annexes II to VI to Directive 95/2/EC are amended as follows:  
(1) Annex II is amended as follows:  
(a) the entry concerning ‘Pre-packed preparations of fresh minced meat’ is replaced by the following: 
‘Pre-packed preparations of fresh minced 
meat  E 261  Potassium acetate  quantum satis ’ 
E 262i  Sodium acetate  
E 262ii  Sodium hydrogen acetate  
E 300  Ascorbic acid  
E 301  Sodium ascorbate  
E 302  Calcium ascorbate  
E 325  Sodium lactate  
E 326  Potassium lactate  
E 330  Citric acid  
E 331  Sodium citrates  
E 332  Potassium citrates  
E 333  Calcium citrates  
(b) at the end of the Annex, the following entry is added: 
‘Unflavoured live fermented cream 
products and substitute products with a 
fat content of less than 20 %  E 406  Agar  quantum satis ’ 
E 407  Carrageenan  
E 410  Locust bean gum  
E 412  Guar gum  
E 415  Xanthan gum  
E 440  Pectins  
E 460  Cellulose  
E 466  Carboxy methyl cellulose  
E 471  Mono- and diglycerides 
of fatty acids  
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  Hydroxyl propyl starchEN 23.10.2010 Official Journal of the European Union L 279/27E 1442  Hydroxy propyl distarch 
phosphate  
E 1450  Starch sodium octenyl 
succinate  
E 1451  Acetylated oxidised 
starch  
(2) Annex III is amended as follows:  
(a) at the end of Part A, the following entries are added: 
‘Seaweed-based fish analogue 
products  1 000  500  
Beer in kegs containing more than 
0,5 % added fermentable sugar 
and/or fruit juices or concentrates  200  200  400  
Unpeeled fresh citrus fruit (surface 
treatment only)  20 
Food supplements as defined in 
Directive 2002/46/EC supplied in 
dried form containing prep ­
arations of vitamin A and of 
combinations of vitamin A and D  1 000 in the 
product ready for 
consumption’  
(b) at the end of Part B, the following entries are added: 
‘Blueberries ( Vaccinium corymbosum  only)  10  
Cinnamon ( Cinnamomum ceylanicum  only)  150’  
(c) Part C is amended as follows:  
(i) the entry concerning the additive E 234 is replaced by the following: 
‘E 234  Nisin (*)  Semolina and tapioca puddings and similar 
products  3 mg/kg  
Ripened cheese and processed cheese  12,5 mg/kg  
Clotted cream  10 mg/kg  
Mascarpone  10 mg/kg  
Pasteurised liquid egg (white, yolk or whole 
egg)  6,25 mg/l  
(*) This substance may be present in certain cheeses as a result of fermentation process.’  
(ii) the entry concerning the additive E 242 is replaced by the following: 
‘E 242  Dimethyl 
dicarbonate  Non-alcoholic flavoured drinks 
Alcohol-free wine 
Liquid-tea concentrate  250 mg/l ingoing amount, 
residues not detectable  
Cider, perry, fruit wines 
Alcohol-reduced wine 
Wine-based drinks and products covered by 
Regulation (EEC) No 1601/91  250 mg/l ingoing amount, 
residues not detectable’EN L 279/28 Official Journal of the European Union 23.10.2010(d) in Part D the following entry is inserted after the entry concerning additive E 316: 
‘E 392  Extracts of 
rosemary  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  30 mg/kg 
(expressed as the sum of carnosol 
and carnosic acid) 
Expressed on fat basis  
Fish oils and algal oil  50 mg/kg 
(expressed as the sum of carnosol 
and carnosic acid) 
Expressed on fat basis  Lard, beef, poultry, sheep and porcine fat 
Fats and oils for the professional manufacture 
of heat-treated foodstuffs 
Frying oil and frying fat, excluding olive oil and 
olive pomace oil 
Snack foods (snack based on cereals, potatoes 
or starch)  
Sauces  100 mg/kg 
(expressed as the sum of carnosol 
and carnosic acid) 
Expressed on fat basis  
Fine bakery wares  200 mg/kg 
(expressed as the sum of carnosol 
and carnosic acid) 
Expressed on fat basis  
Food supplements as defined in Directive 
2002/46/EC  400 mg/kg 
(expressed as the sum of carnosol 
and carnosic acid)  
Dehydrated potatoes 
Egg products 
Chewing gum  200 mg/kg 
(expressed as the sum of carnosol 
and carnosic acid)  
Milk powder for vending machines 
Seasoning and condiments 
Processed nuts  200 mg/kg 
(expressed as the sum of carnosol 
and carnosic acid) 
Expressed on fat basis  
Dehydrated soups and broths  50 mg/kg 
(expressed as the sum of carnosol 
and carnosic acid)  
Dehydrated meat  150 mg/kg 
(expressed as the sum of carnosol 
and carnosic acid)  
Meat and fish products, excluding dehydrated 
meat and dried sausage  150 mg/kg 
(expressed as the sum of carnosol 
and carnosic acid) 
Expressed on fat basis  
Dried sausage  100 mg/kg 
(expressed as the sum of carnosol 
and carnosic acid)  
Flavourings  1 000 mg/kg 
(expressed as the sum of carnosol 
and carnosic acid)  
Dried milk for the manufacturing of ice cream  30 mg/kg 
(expressed as the sum of carnosol 
and carnosic acid)’EN 23.10.2010 Official Journal of the European Union L 279/29(3) Annex IV is amended as follows:  
(a) in the entry concerning additives E 338, E 339, E 340, E 341, E 343, E 450, E 451 and E 452, the following row 
is inserted after the row concerning ‘vegetable protein drinks’:  
‘Whey protein containing sport drinks  4 g/kg’  
(b) the following entry is inserted before the entry concerning additives E 432, E 433, E 434, E 435 and E 436: 
‘E 427  Cassia gum  Edible ices  2 500 mg/kg  
Fermented milk products with the exception of 
unflavoured live fermented milk products  
Dairy-based dessert and similar products  
Filling, topping and coating for fine bakery wares 
and dessert  
Processed cheese  
Sauces and salads dressing  
Dehydrated soups and broths  
Heat-treated meat products  1 500 mg/kg’  
(c) in the entry for E 901, E 902, and E 904, in the third column, under the use ‘As glazing agent only for’, the 
following entry is added:  
‘— Pre-packed wafers containing ice cream (only 
for E 901)  quantum satis ’ 
(d) in the entry for E 901, E 902, and E 904, in the third column, below the use as ‘Peaches and pineapples (surface 
treatment only)’, the following entry is added:  
‘Flavourings in non-alcoholic flavoured drinks 
(only for E 901)  0,2 g/kg in the 
flavoured drinks’  
(e) the following entry is inserted after the entry concerning the additive E 959: 
‘E 961  Neotame  Water-based flavoured drinks, energy-reduced or 
with no added sugar  2 mg/l as flavour 
enhancer  
Milk- and milk-derivative-based or fruit-juice-based 
drinks, energy-reduced or with no added sugar  2 mg/l as flavour 
enhancer  
“Snacks”: certain flavours of ready-to-eat, pre- 
packed, dry, savoury starch products and coated 
nuts  2 mg/kg as flavour 
enhancer  
Starch-based confectionery, energy-reduced or with 
no added sugar  3 mg/kg as flavour 
enhancer  
Breath-freshening micro-sweets, with no added 
sugar  3 mg/kg as flavour 
enhancer  
Strongly flavoured throat pastilles with no added 
sugar  3 mg/kg as flavour 
enhancer  
Chewing gum with added sugar  3 mg/kg as flavour 
enhancer  
Energy-reduced jams, jellies and marmalades  2 mg/kg as flavour 
enhancerEN L 279/30 Official Journal of the European Union 23.10.2010Sauces  2 mg/kg as flavour 
enhancer  
Food supplements as defined in Directive 
2002/46/EC supplied in a liquid form  2 mg/kg as flavour 
enhancer  
Food supplements as defined in Directive 
2002/46/EC supplied in a solid form  2 mg/kg as flavour 
enhancer  
Food supplements as defined in Directive 
2002/46/EC based on vitamins and/or mineral 
elements and supplied in a syrup-type or non- 
chewable form  2 mg/kg as flavour 
enhancer’  
(f) the following entry is inserted after the entry concerning additive E 1202: 
‘E 1203  Polyvinyl alcohol  Food supplements as defined in Directive 
2002/46/EC in capsule and tablet form  18 g/kg’  
(g) after the entry concerning the additive E 1202, the entry concerning only the food additive E 1505 is replaced by 
the following: 
‘E 1505  Triethyl citrate  Food supplements as defined in Directive 
2002/46/EC in capsule and tablet form  3,5 g/kg  
Dried egg white  quantum satis ’ 
(h) the following entry is inserted after the entry concerning the additive E 1452: 
‘E 1521  Polyethylene 
glycol  Food supplements as defined in Directive 
2002/46/EC in capsule and tablet form  10 g/kg’  
(4) In Annex V, the entry concerning the additive ‘Polyethyleneglycol 6000’ is replaced by the following: 
‘E 1521  Polyethylene glycol  Sweeteners’  
(5) In Part 3 of Annex VI, the following entry is added after the entry concerning additive E 526: 
‘E 920  L-cysteine  Biscuits for infants and young children  1 g/kg’EN 23.10.2010 Official Journal of the European Union L 279/31