EN    EN EN 
SANCO/13065/2010 (POOL/E3/2010/ 13065/13065-EN-Part1.doc) EN    EN  EUROPEAN COMMISSION 
Brussels, 
C(2011) final 
This document does not necessar ily represent the views of the 
Commission 
 
Working document on a draft 
COMMISSION IMPLEMENTING REGULATION 
of 
amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of 
the Council by establishing a Union list of food additives 
(Text with EEA relevance) EN 2   EN This document does not necessar ily represent the views of the 
Commission 
 
Working document on a draft 
COMMISSION IMPLEMENTING REGULATION 
of 
amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of 
the Council by establishing a Union list of food additives 
(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 10, Article 30(1) 
and Article 30(5) thereof, 
Whereas: (1) Regulation (EC) No 1333/2008 provides for the establishment of a Union list of food 
additives approved for use in foods and their conditions of use. 
(2) Food additives which are currently perm itted for use in foods under European 
Parliament and Council Directive 94/35/EC of 30 June 1994 on sweeteners for use in 
foodstuffs
2, European Parliament and Council Directive 94/36/EC of 30 June 1994 on 
colours for use in foodstuffs3 and European Parliament and Council Directive 95/2/EC 
of 20 February 1995 on food additives other than colour s and sweeteners4, should be 
included in Annex II to Regulation (EC)  No 1333/2008 after a review of their 
compliance with Articles 6, 7 and 8 thereof. The review should not include a new risk 
assessment by the European Food Safety Authority (hereinafter "the Authority"). Food additives and uses which are no longer needed shall not be entered in Annex II to that Regulation. 
(3) Only food additives included in the Union lis t set out in Annex II to Regulation (EC) 
No 1333/2008 may be placed on the market and used in foods under the conditions of 
use specified therein. The additives should be  listed on the basis of the categories of 
                                                
 
1 OJ L 354, 31.12.2008, p. 16. 
2 OJ L 237, 10.9.1994, p. 3. 
3 OJ L 237, 10.9.1994, p. 13. 
4 OJ L 61, 18.3.1995, p. 1. EN 3   EN food to which they may be added. In order to facilitate the transfer and to enhance 
transparency of the authorisation procedure,  it is appropriate to  develop a new food 
categorisation system which will form the basis of Annex II.  
(4) The established Codex Alimentarius General Standard for Food Additives5, food 
category system has been used as a starting point for developing the Union system. However, that system needs to be adapted to take into account the specificity of the 
existing food additive authorisations in the Union. Current sector specific Union 
provisions on foods have been taken into a ccount. The categories are created with the 
sole purpose of listing the au thorised additives and th eir conditions of use.  
(5) For reasons of clarity it is necessary to lis t food additives in groups for authorisation 
for certain foods. Guidance should be provided to describe the different categories in 
order to ensure uniform inte rpretation. When necessary, in terpretation decisions can be 
adopted in accordance with Article 19 of  Regulation (EC) No 1333/2008 in order to 
clarify whether or not a pa rticular food belongs to a certain category of food. 
(6) Nitrites (E 249 – 250) are needed as a pres ervative in meat products to control the 
possible growth of harmful bacteria, in pa rticular Clostridium botulinum. The use of 
nitrites in meat may however lead to forma tion of nitrosamines which are carcinogenic 
substances. The current authorisation of n itrites as food additives makes a balance 
between these effects, taking into account th e scientific opinion of the Authority and 
the need to maintain certai n traditional foods on the mark et. For some traditionally 
manufactured meat products maximum resi dual limits were set out in Annex III to 
Directive 95/2/EC. Those limits should be maintained in adequa tely specified and 
identified products; however it should be clar ified that the limits apply at the end of 
the production process. In addition, the Co mmission will consult Member States, the 
stakeholders and the Authority to disc uss the possibility to reduce the current 
maximum limits in all meat products and to further simplify the rules for the 
traditionally manufactured products. Dependi ng on the outcome of such consultation, 
the Commission will consider whether it is ap propriate to propose an adaptation to the 
maximum levels of nitrites that may be added to certain meat products.  
(7) For prepared table water covered by category 14.1.1, the only permitted additives 
should be phosphoric acid and phosphates.  Taking into account that Annex II to 
Regulation (EC) No 1333/2008 is intended to further harmonize the use of food 
additives in foods in the Union and to ensu re the effective functioning of the internal 
market, mineral salts which are added to prep ared waters for standardization purposes 
should not be not considered as additives a nd, therefore, should not fall within the 
scope of this Regulation. 
(8) All currently authorised food additives are su bject to a re-evaluat ion by the Authority 
in accordance with Commission Regulation (EU) No 257/2010
6 that sets up a 
programme for the re-evaluation of approved food additives. The re-evaluation of food 
additives is being carried out  in accordance with the pr iorities laid down in that 
Regulation.  
                                                 
5 GSFA, Codex STAN 192-1995. 
6 OJ L 80, 26.3.2010, p. 19. EN 4   EN (9) In January 2008, the Authority adopted an opinion on lycopene7 in which it derived an 
Acceptable Daily Intake (AD I) of 0.5 mg/kg bw/day for lycopene (E 160d) from all 
sources and that the potential intake might exceed the ADI, particularly for children. The use of lycopene as a food colour  should therefore be restricted.  
(10) In September 2009, the Authority adopted sc ientific opinions on sunset yellow (E 
110)
8, quinoline yellow (E 104)9 and ponceau 4R (E 124)10. Based on the dietary 
exposure assessment in the scientific opini ons, the Authority concluded that, in the 
case of quinoline yellow and ponceau 4R at  the maximum levels of use, intake 
estimates at the mean and the high percentil es are generally above the ADI. Also for 
sunset yellow exposure may be too high in pa rticular for 1 to 10 year old children. The 
intake estimates are calculated based on the use levels provided by the food industry in 
2009. The Commission is revising the current au thorised uses and use levels in order 
to verify that the exposure to these substan ces is safe for the consumer and it plans to 
prepare a new proposal with the revised levels by [July 2011].  
(11) In its opinion on the Safety of aluminiu m from dietary intake adopted on 22 May 2008 
the Authority concluded that the exposure might  be too high in a significant part of the 
European population. The Authority could not conclude on the specific sources 
contributing to the aluminium content of  a particular food, such as the amount 
inherently present, the contributions fr om use of food additives, and the amounts 
released to the food during processing and storage from aluminium-containing foils, 
containers, or utensils. In order to reduce exposure to aluminium the use of certain 
aluminium containing food additives shoul d be restricted. The Commission is 
preparing measures to limit exposure to al uminium containing addi tives and intend to 
prepare a proposal with revise d levels by [September 2011] 
(12) The stakeholders were requested to provide information about the use and the need to 
use the food colours as listed in Annex V to Directive 94/36/EC. Some of those food 
colours are currently not used in some of  the food categories lis ted in that Annex. 
However, some of those authorised colours should be maintained on the list as they may be needed to replace or partly repla ce colours that might raise concern to the 
Authority during re-evaluati on. At this stage the number of authorised food colours 
can be reduced in the following food categor ies: flavoured proce ssed cheese, preserves 
of red fruit, fish paste and crustacean pa ste, precooked crustacean and smoked fish. 
(13) Food colour ethyl ester of beta-apo-8'-carot enoic acid (C 30), E 160f, is not offered 
anymore by the manufacturer and re-evaluatio n of this substance by the Authority is 
no longer supported by the business operators. Th erefore, this additive should not be 
included in the Union list.  
(14) The use of food colour canthaxanthin, E 161g , is authorised only in "Saucisses de 
Strasbourg". The Commission was informed th at this food colour is no longer used. 
Therefore, the authorisation of  use of this additive in Sa ucisses de Strasbourg should 
not be included in the Union list. Howe ver Directive 2009/35/EC of the European 
Parliament and of the Council of 23 April 2009 on the colouring matters which may be 
                                                
 
7 The EFSA Journal (2008) 674, p. 1. 
8 EFSA Journal 2009; 7(11):1330. 
9 EFSA Journal 2009; 7(11):1329. 
10 EFSA Journal 2009; 7(11):1328. EN 5   EN added to medicinal products lays down that Member States shall not authorise, for the 
colouring of medicinal produc ts for human and veterinary use any colouring matters 
other than those covered by Annex I to Dir ective 94/36/EC. Canthaxanthin is currently 
being used in some medicinal solid dosag e forms and products. The additive should 
therefore remain on the list of authorised additives.  
(15) Commission Regulation (EC)  No 884/2007 of 26 July 2007 on emergency measures 
suspending the use of Red 2G, E 128, as food colour11 suspended the use of the colour 
and the placing on the market of foods cont aining this colour. Th erefore, Red 2G, E 
128, should not be included in the Union list.  
(16) During the re-evaluation by the Authority it appeared that  the food colour, brown FK, 
E 154, only authorised in Kippers , is no longer used. Duri ng its re-evaluation, the 
Authority could not conclude on the safety of this substance due to the deficiencies in 
the available toxicity data12. Therefore, this additive s hould not be included in the 
Union list.  
(17) The anti-caking agent silicon dioxide (E 551) is currently authoris ed under Directive 
95/2/EC for a variety of uses. This food additive has been allocated an Acceptable 
Daily Intake (ADI) ‘not specified’ by the Scientific Committee on Food in its opinion 
of 18 May 199013. There is a technological need to extend its uses to a higher level 
than is currently authorised for salt substitutes. Such use would benefit the consumer by providing anti-caking salt substitutes for sale in hot and humid European countries, since currently caking effects result in an inconvenient and often impossible usage of 
salt substitutes. Therefore, it is appropria te to authorise an increased maximum limit 
for salt substitutes. 
(18) The Authority assessed the information on th e safety of basic methacrylate copolymer 
as a glazing agent/coating agent in solid food supplements and in solid foods for 
special medical purposes. In its opinion of  10 February 2010, the Authority concluded 
that those uses are of no safety concer n, since basic methacrylate copolymer is 
virtually not absorbed from the gastrointestinal tract af ter oral administration. The 
additive is expected to pl ay a technological role by mo isture protection and taste 
masking of various nutrients in  combination with a fast release of the nutrient in the 
stomach. Therefore, it is appropriate to authorise the use of basic methacrylate 
copolymer as a glazing agent/coating agent in solid food supplements as defined in 
Article 2 of Directive 2002/ 46/EC of the European Parliament and of the Council
14 at 
a level of 100 mg/kg. This new food additive should be assigned the E number E 1205.  
(19) It is necessary to regulate the use of add itives in table-top sweeteners as defined in 
point (g) of Article 3(2) of Regulat ion (EC) No 1333/2008. Those preparations 
containing permitted sweeteners are intended for sale to the final consumer as a substitute for sugar. The need for additives may be different depending on the different forms in which they are presente d: liquid, powder and tablet form. 
                                                
 
11 OJ L 195, 27.7.2007, p. 8. 
12 EFSA Journal 2010;8(4):1535. 
13 Opinion of the Scientific Committee for Food on a first Series of Food Additives for various 
technological functions, Reports of SCF (25th series, 1991). 
14 OJ L 183, 12.7.2002, p. 51. 
16 OJ L 10, 12.1.2002, p. 47. EN 6   EN (20) The transfer of food add itives to Annex II of Regulation (EC) No 1333/2008 should be 
considered as complete in accordance with Article 34 of that Regulation from the date 
of application of amendments introduced by this Regulation. Until then, the provisions of Article 2(1), (2) and (4) of Directive 94/35/EC, Article 2(1)  to (6) and (8) to (10) of 
Directive 94/36/EC and Articles 2 and 4 of  Directive 95/2/EC and Annexes to these 
Directives should continue to apply. 
(21) The current uses of additiv es covered by Articles 6, 7 a nd 8 of Regulation (EC) No 
1333/2008, should not be affected by their tran sfer to the Union list. However, a 
transitional period should be pr ovided in order to allow business operators to comply 
with the provisions of this Regulation.  
(22) It is necessary to clarify the exception to the carry-over prin ciple in a compound food 
other than as referred to in Annex II as la id down in point (a) of Article 18(1) of 
Regulation (EC) No 1333/2008. In Article 3 of Directive 95/2/EC and Article 3 of 
Directive 94/36/EC this excepti on applied to the foods that are now listed in Tables 1 
and 2 respectively. In other compound foods be longing to the categor ies listed in part 
E (such as soups, sauces, salads etc) the carry  over principle should continue to apply.  
(23) The measures provided for in this Regulati on are in accordance with the opinion of the 
[…] Committee, and neither the European  Parliament nor the Council has opposed 
them, 
HAS ADOPTED THIS REGULATION: 
Article 1 
Amendment to Regulation (EC) No 1333/2008 
Annex II to Regulation (EC) No 1333/2008 is re placed by the text of the Annex to this 
Regulation. 
Article 2 
Transitional provisions 
1. Annex II to Regulation (EC) No 1333/ 2008, as amended by this Regulation, shall 
apply from … [ 18 months after entry into force of this regulation e.g. 1 March 
2013 ]. 
2. By derogation to paragraph 1, the followi ng entries in Annex II to Regulation (EC) 
No 1333/2008, as amended by this Regulation, sh all apply from the date of entry into 
force of this Regulation: 
(a) in point 3 of part B , the entry concerning basic methacrylate copolymer 
(E 1205) ; 
(b) in point 12.1.2. of Part E , the entry concerning the use of silicon dioxide 
(E 551) in salt substitutes; 
(c) in point 17.1 of Part E, the entrys concerning the use of basic methacrylate 
copolymer (E 1205) in food supplements supplied in solid form. EN 7   EN 3. Article 2(1), (2) and (4) of Directive 94/35/EC , Article 2(1) to (6), (8), (9) and (10) 
of Directive 94/36/EC and Articles 2 and 4 of Directive 95/2/EC and the Annexes to 
those directives shall cease to apply from … [ 12 months after entry into force of this 
regulation e.g. 1 September 2012 ]. 
4. By derogation to paragraph 3 , the en try in Annex IV to Directive 95/2/EC 
concerning of use of silicon dioxide (E 551 ) in salt substitutes shall cease to apply 
from the date of entry into force of this Regulation.  
5. Foods that have been lawfully  placed on the market before …[ 18 months after entry 
into force of this re gulation e.g. 1 March 2013 ]., but do not comply with this 
regulation, may continue to be marketed until  their date of mini mal durability or use-
by-date.  
Article 3 
Commission Regulation (EC) No 88 4/2007 is repealed as from … [ 18 months after entry into 
force of this regulation e.g. 1 March 2013 ]. 
Article 4 
This Regulation shall enter into force on the twentieth day following that of its publication in 
the Official Journal of  the European Union . 
This Regulation shall be binding in  its entirety and directly applicable in the Member States. 
Done at Brussels, 
 For the Commission 
 José Manuel BARROSO  The President EN 8   EN ANNEX  
Annex II to Regulation EC (No) 1333/2008 is replaced by the following: 
"ANNEX II  
Union list of food additives approved for use in foods and conditions of use 
Part A: ........................................................................................................................ ................ 8 
1. Introduction................................................................................................................ .. 8 
2. General provisions on listed food additives and conditions of use.............................. 8 
Part B: List of all additives.................................................................................................. ..... 11 
Part C: Definitions of groups of additives................................................................................ 24 Part D: Food Categories ........................................................................................................ ... 39 
Part E: Authorised food additives and conditions of use in Food Categories.......................... 44 
PART A: 
1. INTRODUCTION  
This Union list includes:  
– the name of the food additive and its E number; 
– the foods to which the food additive may be added; 
– the conditions under which the food additive may be used; 
– restrictions on the sale of  the food additive directly to the final consumer.  
2. GENERAL PROVISIONS ON LISTED FOOD ADDITIVES AND CONDITIONS OF USE  
1. Only the substances listed in Part B may be used as additives in foods.  
2. Additives may only be used in the f oods and under the conditions set out in 
Part E of this Annex.  
3. In Part E of this Annex, foods are list ed on the basis of f ood categories set out 
in Part D of this Annex and additives are grouped on the basis of definitions set 
out in Part C of this Annex.  
4. Aluminium lakes prepared from the listed colours are authorised. EN 9   EN 5. The colours E 123, E 127, E 160b, E 173 a nd E 180, may not be sold directly 
to the consumer.  
6. The substances listed under num bers E 407, E 407a and E 440 may be 
standardised with sugars, on condition that this is stated in addition to the number and designation. 
7. When labelled ‘for food use’, nitrite ma y be sold only in a mixture with salt or 
a salt substitute. 
8. The carry over principle set out in Article 18(1)(a) of Regulation (EC) No 
1333/2008, shall not apply to foods listed in Table 1, as regards food additives in general, and in Table 2, as regards food colours.  
Table 1: Foods in which the presence of an additive may no t be permitted by 
virtue of the carry over principle set out in Article 18(1)(a) of Regulation (EC) 
No 1333/2008  
1 Unprocessed foods as defined in Article 3 of Regulation (EC) No 1333/2008 
2 Honey as defined in Directive 2001/110/EC16 
3 Non-emulsified oils and fats of animal or vegetable origin 
4 Butter 
5 Unflavoured pasteurised and sterilised (including UHT) milk  and 
unflavoured plain pasteurised cream (excluding reduced fat cream) 
6 Unflavoured fermented milk products, not heat treated after fermentation 
7 Unflavoured buttermilk (excluding sterilised buttermilk) 
8 Natural mineral water as defined in Directive 2009/54/EC17 and spring water 
and all other bottled or packed waters 
9 Coffee (excluding flavoured instant coffee) and coffee extracts 
10 Unflavoured leaf tea 
11 Sugars as defined in Directive 2001/111/EC18 
12 Dry pasta, excluding gluten-free and/or pasta intended for hypoproteic diets, 
in accordance with Directive 2009/39/EC19 
 
                                                 
17 OJ L 164, 26.6.2009, p. 45. 
18 OJ L 10, 12.1.2002, p. 53. 
19 OJ L 124, 20.5.2009, p. 21. EN 10   EN Table 2: Foods in which the presence of a food colour may not be permitted by 
virtue of the carry over principle set out in Article 18(1)(a) of Regulation (EC) 
No 1333/2008 
1 Unprocessed foods as defined in Article 3 of Regulation (EC) No 1333/2008  
2 All bottled or packed waters 
3 Milk, full fat, semi-skimmed and skimmed milk, pasteurised or sterilised 
(including UHT sterilization) (unflavoured) 
4 Chocolate milk 
5 Fermented milk (unflavoured) 
6 Preserved milks as mentioned in Directive 2001/114/EC20 (unflavoured) 
7 Butter-milk (unflavoured) 
8 Cream and cream powder (unflavoured) 
9 Oils and fats of animal or vegetable origin 
10 Ripened and unripened cheese (unflavoured) 
11 Butter from sheep and goats’ milk 
12 Eggs and egg products as defined in Regulation (EC) 853/200421 
13 Flour and other milled products and starches 
14 Bread and similar products 
15 Pasta and gnocchi 
16 Sugar including all mono and disaccharides  
17 Tomato paste and canned and bottled tomatoes 
18 Tomato-based sauces 
19 Fruit juice and fruit nectar as mentioned in Directive 2001/112/EC22 and 
vegetable juice and vegetable nectars 
20 Fruit, vegetables (including potatoe s) and mushrooms — canned, bottled or 
dried; processed fruit, vegetables (including potatoes) and mushrooms 
                                                 
20 OJ L 15, 17.1.2002, p. 19. 
21 OJ L 139, 30.4.2004, p. 55. 
22 OJ L 10, 12.1.2002, p. 58. EN 11   EN 21 Extra jam, extra jelly, and chestnut purée as mentioned in Directive 
2001/113/EC23; crème de pruneaux 
22 Fish, molluscs and crustaceans, meat, poultry and game as well as their 
preparations, but not including prepared meals containing these ingredients 
23 Cocoa products and chocolate components in chocolate products as 
mentioned in Directive 2000/36/EC24 
24 Roasted coffee, tea, herbal and fruit infusions, chicory; extracts of tea and 
herbal and fruit infusions and chicory; tea, herbal and fruit infusions and 
cereal preparations for infusions, as well as mixes and instant mixes of these 
products 
25 Salt, salt substitutes, spices and mixtures of spices 
26 Wine and other products covered by Regulation (EC) No 1234/2007, as listed 
in its Annex I, Part XIb25 
27 Spirit drinks defined in Annex II, paragraphs 1-14 of Regulation 110/200826, 
spirits (preceded by the name of the fruit) obtained by maceration and 
distillation and London Gin (Annex II paragraphs 16 and 22 of, respectively) 
Sambuca, Maraschino, Marrasquino or Maraskino and Mistrà as defined in 
Annex II, paragraphs 38 and 39 of Regulation (EC) No 110/2008, 
respectively 
28 Sangria, Clarea and Zurra as mentioned in Regulation (EEC) No 1601/9127 
29 Wine vinegar covered by Regulation (EC) No 1234/2007, as listed in its 
Annex I, Part XIb 
30 Foods for infants and young children as mentioned in Directive 2009/39/EC 
including foods for special medical purposes for infants and young children 
31 Honey as defined in Directive 2001/110/EC 
32 Malt and malt products 
 
PART B: LIST OF ALL ADDITIVES  
1. Colours 
                                                 
23 OJ L 10, 12.1.2002, p. 67. 
24 OJ L 197, 3.8.2000, p. 19. 
25 OJ L 299, 16.11.2007, p. 1. 
26 OJ L 39, 13.2.2008, p. 16. 
27 OJ L 149, 14.6.1991, p. 1. EN 12   EN E-number Name 
E 100 Curcumin 
E 101 Riboflavins  
E 102 Tartrazine 
E 104 Quinoline Yellow 
E 110 Sunset Yellow FCF/Orange Yellow S 
E 120 Cochineal, Carminic acid, Carmines 
E 122 Azorubine, Carmoisine 
E 123 Amaranth 
E 124 Ponceau 4R, Cochineal Red A 
E 127 Erythrosine 
E 129 Allura Red AC 
E 131 Patent Blue V 
E 132 Indigotine, Indigo carmine 
E 133 Brilliant Blue FCF 
E 140 Chlorophylls and chlorophyllins  
E 141 Copper complexes of chlorophylls, chlorophyllins  
E 142 Green S 
E 150a Plain caramel28 
E 150b Caustic sulphite caramel 
E 150c Ammonia caramel 
E 150d Sulphite ammonia caramel 
E 151 Brilliant Black BN, Black PN 
E 153 Vegetable carbon 
E 155 Brown HT 
                                                 
28 The term caramel relates to products of a more or less intense brown colour which are intended for 
colouring. It does not correspond to the sugary aromatic product obtained from heating sugars and 
which is used for flavouring food (e.g. confectionery, pastry, alcoholic drinks). EN 13   EN E 160a Carotenes 
E 160b Annatto, Bixin, Norbixin 
E 160c Paprika extract, capsanthin, capsorubin 
E 160d Lycopene 
E 160e Beta-apo-8'-carotenal (C 30) 
E 161b Lutein 
E 161g Canthaxanthin 
E 162 Beetroot Red, betanin 
E 163 Anthocyanins 
E 170 Calcium carbonate 
E 171 Titanium dioxide 
E 172 Iron oxides and hydroxides 
E 173 Aluminium 
E 174 Silver 
E 175 Gold 
E 180 Litholrubine BK 
 
2. Sweeteners  
E-number Name 
E 420 Sorbitols  
E 421 Mannitol  
E 950 Acesulfame K 
E 951 Aspartame 
E 952 Cyclamates 
E 953 Isomalt 
E 954 Saccharins 
E 955 Sucralose EN 14   EN E 957 Thaumatin 
E 959 Neohesperidine DC 
E 961 Neotame 
E 962 Salt of aspartame-acesulfame 
E 965 Maltitols  
E 966 Lactitol 
E 967 Xylitol 
E 968 Erythritol 
 
3. Additives other than colours and sweeteners 
E-number Name 
E 170 Calcium carbonate 
E 200 Sorbic acid 
E 202 Potassium sorbate 
E 203 Calcium sorbate 
E 210 Benzoic acid29 
E 211 Sodium benzoate29 
E 212 Potassium benzoate29 
E 213 Calcium benzoate29 
E 214 Ethyl-p-hydroxybenzoate 
E 215 Sodium ethyl p-hydroxybenzoate 
E 218 Methyl p-hydroxybenzoate 
E 219 Sodium methyl p-hydroxybenzoate 
E 220 Sulphur dioxide 
E 221 Sodium sulphite 
                                                 
29 Benzoic acid may be present in certain fermen ted products resulting from the fermentation process 
following good manufacturing practice EN 15   EN E 222 Sodium hydrogen sulphite 
E 223 Sodium metabisulphite 
E 224 Potassium metabisulphite 
E 226 Calcium sulphite 
E 227 Calcium hydrogen sulphite 
E 228 Potassium hydrogen sulphite 
E 234 Nisin 
E 235 Natamycin 
E 239 Hexamethylene tetramine 
E 242 Dimethyl dicarbonate 
E 249 Potassium nitrite 
E 250 Sodium nitrite 
E 251 Sodium nitrate 
E 252 Potassium nitrate 
E 260 Acetic acid 
E 261 Potassium acetate 
E 262 Sodium acetates 
E 263 Calcium acetate 
E 270 Lactic acid 
E 280 Propionic acid 
E 281 Sodium propionate 
E 282 Calcium propionate 
E 283 Potassium propionate 
E 284 Boric acid 
E 285 Sodium tetraborate (borax) 
E 290 Carbon dioxide 
E 296 Malic acid EN 16   EN E 297 Fumaric acid 
E 300 Ascorbic acid 
E 301 Sodium ascorbate 
E 302 Calcium ascorbate 
E 304 Fatty acid esters of ascorbic acid  
E 306 Tocopherol-rich extract 
E 307 Alpha-tocopherol 
E 308 Gamma-tocopherol 
E 309 Delta-tocopherol 
E 310 Propyl gallate 
E 311 Octyl gallate 
E 312 Dodecyl gallate 
E 315 Erythorbic acid 
E 316 Sodium erythorbate 
E 319 Tertiary-butyl hydroquinone (TBHQ) 
E 320 Butylated hydroxyanisole (BHA) 
E 321 Butylated hydroxytoluene (BHT) 
E 322 Lecithins 
E 325 Sodium lactate 
E 326 Potassium lactate 
E 327 Calcium lactate 
E 330 Citric acid 
E 331 Sodium citrates 
E 332 Potassium citrates  
E 333 Calcium citrates 
E 334 Tartaric acid (L(+)-) 
E 335 Sodium tartrates EN 17   EN E 336 Potassium tartrates  
E 337 Sodium potassium tartrate 
E 338 Phosphoric acid 
E 339 Sodium phosphates 
E 340 Potassium phosphates 
E 341 Calcium phosphates  
E 343 Magnesium phosphates 
E 350 Sodium malates  
E 351 Potassium malate 
E 352 Calcium malates  
E 353 Metatartaric acid 
E 354 Calcium tartrate 
E 355 Adipic acid 
E 356 Sodium adipate 
E 357 Potassium adipate 
E 363 Succinic acid 
E 380 Triammonium citrate 
E 385 Calcium disodium ethylene diamine tetra-acetate (Calcium disodium 
EDTA)  
E 392 Extracts of rosemary 
E 400 Alginic acid 
E 401 Sodium alginate 
E 402 Potassium alginate 
E 403 Ammonium alginate 
E 404 Calcium alginate 
E 405 Propane-1, 2-diol alginate 
E 406 Agar EN 18   EN E 407a Processed euchema seaweed 
E 407 Carrageenan 
E 410 Locust bean gum 
E 412 Guar gum 
E 413 Tragacanth 
E 414 Gum arabic (acacia gum) 
E 415 Xanthan gum 
E 416 Karaya gum 
E 417 Tara gum 
E 418 Gellan gum 
E 422 Glycerol 
E 425 Konjac 
E 426 Soybean hemicellulose 
E 427 Cassia gum 
E 431 Polyoxyethylene (40) stearate 
E 432 Polyoxyethylene sorbitan monolaurate (polysorbate 20) 
E 433 Polyoxyethylene sorbitan monooleate (polysorbate 80) 
E 434 Polyoxyethylene sorbitan monopalmitate (polysorbate 40) 
E 435 Polyoxyethylene sorbitan monostearate (polysorbate 60) 
E 436 Polyoxyethylene sorbitan tristearate (polysorbate 65) 
E 440 Pectins 
E 442 Ammonium phosphatides 
E 444 Sucrose acetate isobutyrate 
E 445 Glycerol esters of wood rosins 
E 450 Diphosphates  
E 451 Triphosphates 
E 452 Polyphosphates EN 19   EN E 459 Beta-cyclodextrin 
E 460 Cellulose 
E 461 Methyl cellulose 
E 462 Ethyl cellulose 
E 463 Hydroxypropyl cellulose 
E 464 Hydroxypropyl methyl cellulose 
E 465 Ethyl methyl cellulose 
E 466 Carboxy methyl cellulose, Sodium carboxy methyl cellulose, cellulose 
gum 
E 468 Crosslinked sodium carboxy methyl cellulose, cross linked cellulose gum 
E 469 Enzymatically hydrolysed carboxy methyl cellulose, Enzymatically 
hydrolysed cellulose gum 
E 470a Sodium, potassium and calcium salts of fatty acids 
E 470b Magnesium salts of fatty acids 
E 471 Mono-and diglycerides of fatty acids 
E 472a Acetic acid esters of mono- and diglycerides of fatty acids 
E 472b Lactic acid esters of mono- and diglycerides of fatty acids 
E 472c Citric acid esters of mono- and diglycerides of fatty acids 
E 472d Tartaric acid esters of mono- and diglycerides of fatty acids 
E 472e Mono and diacetyl tartaric acid esters of mono- and diglycerides of fatty 
acids 
E 472f Mixed acetic and tartaric acid esters of mono- and diglycerides of fatty 
acids 
E 473 Sucrose esters of fatty acids 
E 474 Sucroglycerides 
E 475 Polyglycerol esters of fatty acids 
E 476 Polyglycerol polyricinoleate 
E 477 Propane-1,2-diol esters of fatty acids 
E 479b Thermally oxidized soya bean oil interacted with mono and diglycerides EN 20   EN 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 500 Sodium carbonates 
E 501 Potassium carbonates 
E 503 Ammonium carbonates 
E 504 Magnesium carbonates 
E 507 Hydrochloric acid 
E 508 Potassium chloride 
E 509 Calcium chloride 
E 511 Magnesium chloride 
E 512 Stannous chloride 
E 513 Sulphuric acid 
E 514 Sodium sulphates  
E 515 Potassium sulphates  
E 516 Calcium sulphate 
E 517 Ammonium sulphate 
E 520 Aluminium sulphate 
E 521 Aluminium sodium sulphate 
E 522 Aluminium potassium sulphate 
E 523 Aluminium ammonium sulphate EN 21   EN E 524 Sodium hydroxide 
E 525 Potassium hydroxide 
E 526 Calcium hydroxide 
E 527 Ammonium hydroxide 
E 528 Magnesium hydroxide 
E 529 Calcium oxide 
E 530 Magnesium oxide 
E 535 Sodium ferrocyanide 
E 536 Potassium ferrocyanide 
E 538 Calcium ferrocyanide 
E 541 Sodium aluminium phosphate acidic 
E 551 Silicon dioxide 
E 552 Calcium silicate 
E 553a Magnesium silicate  
E 553b Talc 
E 554 Sodium aluminium silicate 
E 555 Potassium aluminium silicate 
E 556 Calcium aluminium silicate 
E 558 Bentonite 
E 559 Aluminium silicate (Kaolin) 
E 570 Fatty acids 
E 574 Gluconic acid 
E 575 Glucono-delta-lactone 
E 576 Sodium gluconate 
E 577 Potassium gluconate 
E 578 Calcium gluconate 
E 579 Ferrous gluconate EN 22   EN E 585 Ferrous lactate 
E 586 4-Hexylresorcinol 
E 620 Glutamic acid 
E 621 Monosodium glutamate 
E 622 Monopotassium glutamate 
E 623 Calcium diglutamate 
E 624 Monoammonium glutamate 
E 625 Magnesium diglutamate 
E 626 Guanylic acid 
E 627 Disodium guanylate 
E 628 Dipotassium guanylate 
E 629 Calcium guanylate 
E 630 Inosinic acid 
E 631 Disodium inosinate 
E 632 Dipotassium inosinate 
E 633 Calcium inosinate 
E 634 Calcium 5’-ribonucleotides 
E 635 Disodium 5’-ribonucleotides 
E 640 Glycine and its sodium salts 
E 650 Zinc acetate 
E 900 Dimethyl polysiloxane 
E 901 Beeswax, white and yellow 
E 902 Candelilla wax 
E 903 Carnauba wax 
E 904 Shellac 
E 905 Microcrystalline wax 
E 907 Hydrogenated poly-1-decene EN 23   EN E 912 Montan acid ester 
E 914 Oxidized polyethylene wax 
E 920 L-cysteine 
E 927b Carbamide 
E 938 Argon 
E 939 Helium 
E 941 Nitrogen 
E 942 Nitrous oxide 
E 943a Butane 
E 943b Isobutane 
E 944 Propane 
E 948 Oxygen 
E 949 Hydrogen 
E 999 Quillaia extract 
E 1103 Invertase 
E 1105 Lysozyme 
E 1200 Polydextrose 
E 1201 Polyvinylpyrrolidone 
E 1202 Polyvinylpolypyrrolidone 
E 1203 Polyvinyl alcohol (PVA) 
E 1204 Pullulan 
E 1205 Basic methacrylate copolymer 
E 1404 Oxidised starch 
E 1410 Monostarch phosphate 
E 1412 Distarch phosphate 
E 1413 Phosphated distarch phosphate 
E 1414 Acetylated distarch phosphate EN 24   EN E 1420 Acetylated starch 
E 1422 Acetylated distarch adipate 
E 1440 Hydroxy propyl starch 
E 1442 Hydroxy propyl distarch phosphate 
E 1450 Starch sodium octenyl succinate 
E 1451 Acetylated oxidised starch 
E 1452 Starch Aluminium Octenyl Succinate 
E 1505 Triethyl citrate 
E 1517 Glyceryl diacetate (diacetin) 
E 1518 Glyceryl triacetate (triacetin) 
E 1519 Benzyl alcohol 
E 1520 Propane-1, 2-diol (propylene glycol) 
E 1521 Polyethylene glycols 
 
PART C: DEFINITIONS OF GROUPS OF ADDITIVES  
(1) Group I:  
E-number Name Specific maximum level 
E 170 Calcium carbonate quantum satis  
E 260 Acetic acid quantum satis  
E 261 Potassium acetate quantum satis  
E 262 Sodium acetates quantum satis  
E 263 Calcium acetate quantum satis  
E 270 Lactic acid quantum satis  
E 290 Carbon dioxide quantum satis  
E 296 Malic acid quantum satis  
E 300 Ascorbic acid quantum satis  
E 301 Sodium ascorbate quantum satis  EN 25   EN E 302 Calcium ascorbate quantum satis  
E 304 Fatty acid esters of ascorbic acid quantum satis  
E 306 Tocopherol-rich extract quantum satis  
E 307 Alpha-tocopherol quantum satis  
E 308 Gamma-tocopherol quantum satis  
E 309 Delta-tocopherol quantum satis  
E 322 Lecithins quantum satis  
E 325 Sodium lactate quantum satis  
E 326 Potassium lactate quantum satis  
E 327 Calcium lactate quantum satis  
E 330 Citric acid quantum satis  
E 331 Sodium citrates quantum satis  
E 332 Potassium citrates  quantum satis  
E 333 Calcium citrates quantum satis  
E 334 Tartaric acid (L(+)-) quantum satis  
E 335 Sodium tartrates quantum satis  
E 336 Potassium tartrate  quantum satis  
E 337 Sodium potassium tartrate quantum satis  
E 350 Sodium malates  quantum satis  
E 351 Potassium malate quantum satis  
E 352 Calcium malates  quantum satis  
E 354 Calcium tartrate quantum satis  
E 380 Triammonium citrate quantum satis  
E 400 Alginic acid quantum satis30 
E 401 Sodium alginate quantum satis30 
                                                 
30 May not be used in jelly mini-cups. EN 26   EN E 402 Potassium alginate quantum satis30 
E 403 Ammonium alginate quantum satis30 
E 404 Calcium alginate quantum satis30 
E 406 Agar quantum satis30 
E 407 Carrageenan quantum satis30 
E 407a Processed euchema seaweed quantum satis30 
E 410 Locust bean gum quantum satis30,31 
E 412 Guar gum quantum satis30,31 
E 413 Tragacanth quantum satis30 
E 414 Gum arabic (Acacia gum) quantum satis30 
E 415 Xanthan gum quantum satis30,31 
E 417 Tara gum quantum satis30,31 
E 418 Gellan gum quantum satis30 
E 422 Glycerol quantum satis  
E 425 Konjac 
(i) Konjac gum 
(ii) Konjac glucomannane 10 g/kg, individually or in 
combination30,32 
E 440 Pectins quantum satis30 
E 460 Celluloses quantum satis  
E 461 Methyl cellulose quantum satis  
E 462 Ethyl cellulose quantum satis  
E 463 Hydroxypropyl cellulose quantum satis  
E 464 Hydroxypropyl methyl cellulose quantum satis  
E 465 Ethyl methyl cellulose quantum satis  
E 466 Carboxy methyl cellulose quantum satis  
                                                 
31 May not be used to produce dehydrated foods intended to rehydrate on ingestion.  
32 May not be used in jelly confectionery EN 27   EN E 469 Enzymatically hydrolysed carboxy 
methyl cellulose quantum satis  
E 470a Sodium, potassium and calcium 
salts of fatty acids quantum satis  
E 470b Magnesium salts of fatty acids quantum satis  
E 471 Mono- and diglycerides of fatty 
acids quantum satis  
E 472a Acetic acid esters of mono- and 
diglycerides of fatty acids quantum satis  
E 472b Lactic acid esters of mono- and 
diglycerides of fatty acids quantum satis  
E 472c Citric acid esters of mono- and 
diglycerides of fatty acids quantum satis  
E 472d Tartaric acid esters of mono- and 
diglycerides of fatty acids quantum satis  
E 472e Mono and diacetyl tartaric acid 
esters of mono- and diglycerides of fatty acids quantum satis  
E 472f Mixed acetic and tartaric acid esters 
of mono- and diglycerides of fatty 
acids quantum satis  
E 500 Sodium carbonates quantum satis  
E 501 Potassium carbonates quantum satis  
E 503 Ammonium carbonates quantum satis  
E 504 Magnesium carbonates quantum satis  
E 507 Hydrochloric acid quantum satis  
E 508 Potassium chloride quantum satis  
E 509 Calcium chloride quantum satis  
E 511 Magnesium chloride quantum satis  
E 513 Sulphuric acid quantum satis  
E 514 Sodium sulphates  quantum satis  
E 515 Potassium sulphates  quantum satis  EN 28   EN E 516 Calcium sulphate quantum satis  
E 524 Sodium hydroxide quantum satis  
E 525 Potassium hydroxide quantum satis  
E 526 Calcium hydroxide quantum satis  
E 527 Ammonium hydroxide quantum satis  
E 528 Magnesium hydroxide quantum satis  
E 529 Calcium oxide quantum satis  
E 530 Magnesium oxide quantum satis  
E 570 Fatty acids quantum satis  
E 574 Gluconic acid quantum satis  
E 575 glucono-delta-lactone quantum satis  
E 576 Sodium gluconate quantum satis  
E 577 Potassium gluconate quantum satis  
E 578 Calcium gluconate quantum satis  
E 640 Glycine and it sodium salts quantum satis  
E 920 L-cysteine quantum satis  
E 938 Argon quantum satis  
E 939 Helium quantum satis  
E 941 Nitrogen quantum satis  
E 942 Nitrous oxide quantum satis  
E 948 Oxygen quantum satis  
E 949 Hydrogen quantum satis  
E 1103 Invertase quantum satis  
E 1200 Polydextrose quantum satis  
E 1404 Oxidised starch quantum satis  
E 1410 Monostarch phosphate quantum satis  
E 1412 Distarch phosphate quantum satis  EN 29   EN E 1413 Phosphated distarch phosphate quantum satis  
E 1414 Acetylated distarch phosphate quantum satis  
E 1420 Acetylated starch quantum satis  
E 1422 Acetylated distarch adipate quantum satis  
E 1440 Hydroxy propyl starch quantum satis  
E 1442 Hydroxy propyl distarch phosphate quantum satis  
E 1450 Starch sodium octenyl succinate quantum satis  
E 1451 Acetylated oxidised starch quantum satis  
E 620 Glutamic acid 
E 621 Monosodium glutamate 
E 622 Monopotassium glutamate 
E 623 Calcium diglutamate 
E 624 Monoammonium glutamate 
E 625 Magnesium diglutamate 10 g/kg, individually or in 
combination, expressed as glutamic 
acid 
E 626 Guanylic acid 
E 627 Disodium guanylate 
E 628 Dipotassium guanylate 
E 629 Calcium guanylate 
E 630 Inosinic acid 
E 631 Disodium inosinate 
E 632 Dipotassium inosinate 
E 633 Calcium inosinate 
E 634 Calcium 5’-ribonucleotides 
E 635 Disodium 5’ribonucleotides 500 mg/kg, individually or in 
combination, expressed as guanylic 
acid 
E 420 Sorbitols 
E 421 Mannitol 
E 953 Isomalt Quantum satis (for purpose other 
than sweetening) EN 30   EN E 965 Maltitols 
E 966 Lactitol 
E 967 Xylitol 
E 968 Erythritol 
 
(2) Group II: Food colours authorised at quantum satis 
E-number Name 
E 101 Riboflavins 
E 140 Chlorophylls, Chlorophyllins 
E 141 Copper complexes of chlorophylls and chlorophyllins 
E 150a Plain caramel 
E 150b Caustic sulphite caramel 
E 150c Ammonia caramel 
E 150d Sulphite ammonia caramel 
E 153 Vegetable carbon 
E 160a Carotenes  
E 160c Paprika extract, capsanthin, capsorubin 
E 162 Beetroot Red, betanin 
E 163 Anthocyanins 
E 170 calcium carbonate 
E 171 Titanium dioxide 
E 172 Iron oxides and hydroxides 
 EN 31   EN (3) Group III: Food colours wi th combined maximum limit 
E-number Name 
E 100 Curcumin 
E 102 Tartrazine 
E 104 Quinoline Yellow 
E 110 Sunset yellow FCF/Orange yellow S 
E 120 Cochineal, Carminic acid, Carmines 
E 122 Azorubine, Carmoisine 
E 124 Ponceau 4R, Cochineal red A 
E 129 Allura red AC 
E 131 Patent Blue V 
E 132 Indigotine, Indigo carmine 
E 133 Brilliant Blue FCF 
E 142 Green S 
E 151 Brilliant black BN, Black BN 
E 155 Brown HT 
E 160e Beta-apo-8'-carotenal (C 30) 
E 161b Lutein 
 
(4) Group IV: Polyols 
E-number Name 
E 420 Sorbitols 
E 421 Mannitol 
E 953 Isomalt 
E 965 Maltitols 
E 966 Lactitol 
E 967 Xylitol EN 32   EN E 968 Erythritol 
 
(5) Other additives that may be regulated combined 
(a) E 200 – 203: Sorbic acid – sorbates (SA) 
E-number Name 
E 200 Sorbic acid 
E 202 Potassium sorbate 
E 203 Calcium sorbate 
 
(b) E 210 – 213: Benzoic acid – benzoates (BA) 
E-number Name 
E 210 Benzoic acid 
E 211 Sodium benzoate 
E 212 Potassium benzoate 
E 213 Calcium benzoate 
 
(c) E 200 – 213: Sorbic acid - sorbates; Benzoic acid – benzoates (SA + BA) 
E-number Name 
E 200 Sorbic acid 
E 202 Potassium sorbate 
E 203 Calcium sorbate 
E 210 Benzoic acid 
E 211 Sodium benzoate 
E 212 Potassium benzoate 
E 213 Calcium benzoate 
 
(d) E 200 – 219: Sorbic acid - sorbat es; Benzoic acid - benzoates; p-
hydroxybenzoates (SA + BA + PHB) EN 33   EN E-number Name 
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 218 Methyl p-hydroxybenzoate 
E 219 Sodium methyl p-hydroxybenzoate 
 
(e) E 200 - 203; 214 – 219: Sorbic acid  - sorbates; p-hydro xybenzoates (SA + 
PHB) 
E-number Name 
E 200 Sorbic acid 
E 202 Potassium sorbate 
E 203 Calcium sorbate 
E 214 Ethyl-p-hydroxybenzoate 
E 215 Sodium ethyl p-hydroxybenzoate 
E 218 Methyl p-hydroxybenzoate 
E 219 Sodium methyl p-hydroxybenzoate 
 EN 34   EN (f) E 214 – 219: p-hydroxybenzoates (PHB) 
E-number Name 
E 214 Ethyl-p-hydroxybenzoate 
E 215 Sodium ethyl p-hydroxybenzoate 
E 218 Methyl p-hydroxybenzoate 
E 219 Sodium methyl p-hydroxybenzoate 
 
(g) E 220 – 228: Sulphur dioxide – sulphites 
E-number Name 
E 220 Sulphur dioxide 
E 221 Sodium sulphite 
E 222 Sodium hydrogen sulphite 
E 223 Sodium metabisulphite 
E 224 Potassium metabisulphite 
E 226 Calcium sulphite 
E 227 Calcium hydrogen sulphite 
E 228 Potassium hydrogen sulphite 
 
(h) E 249 – 250: Nitrites 
E-number Name 
E 249 Potassium nitrite 
E 250 Sodium nitrite 
 
(i) E 251 – 252: Nitrates 
E-number Name 
E 251 Sodium nitrate 
E 252 Potassium nitrate EN 35   EN  
(j) E 280 – 283: Propionic acid – propionates 
E-number Name 
E 280 Propionic acid 
E 281 Sodium propionate 
E 282 Calcium propionate 
E 283 Potassium propionate 
 
(k) E 310 – 320: Gallates, TBHQ and BHA 
E-number Name 
E 310 Propyl gallate 
E 311 Octyl gallate 
E 312 Dodecyl gallate 
E 319 Tertiary-butyl hydroquinone (TBHQ) 
E 320 Butylated hydroxyanisole (BHA) 
 
(l) E 338 – 341, E 343 and E 450 - 452: Phos phoric acid - phosphates - di - tri- 
and polyphosphates 
E-number Name 
E 338 Phosphoric acid 
E 339 Sodium phosphates 
E 340 Potassium phosphates 
E 341 Calcium phosphates 
E 343 Magnesium phosphates 
E 450 Diphosphates 
E451 Triphosphates 
E 452 Polyphosphates 
 EN 36   EN (m) E 355 – 357: Adipic acid – adipates 
E-number Name 
E 355 Adipic acid 
E 356 Sodium adipate 
E 357 Potassium adipate 
 
(n) E 432 – 436: Polysorbates 
E-number Name 
E 432 Polyoxyethylene sorbitan monolaurate (polysorbate 20) 
E 433 Polyoxyethylene sorbitan monooleate (polysorbate 80) 
E 434 Polyoxyethylene sorbitan monopalmitate (polysorbate 40) 
E 435 Polyoxyethylene sorbitan monostearate (polysorbate 60) 
E 436 Polyoxyethylene sorbitan monotristearate (polysorbate 65) 
 
(o) E 473 – 474: Sucrose esters of fatty acids, Sucroglycerides 
E-number Name 
E 473 Sucrose esters of fatty acids 
E 474 Sucroglycerides 
 
(p) E 481 – 482: Stearoyl-2- lactylates 
E-number Name 
E 481 Sodium stearoyl-2-lactylate 
E 482 Calcium stearoyl-2-lactylate 
 
(q) E 491 – 495: Sorbitan esters 
E-number Name 
E 491 Sorbitan monostearate EN 37   EN E 492 Sorbitan tristearate 
E 493 Sorbitan monolaurate 
E 494 Sorbitan monooleate 
E 495 Sorbitan monopalmitate 
 
(r) E 520 – 523: Aluminium sulphates 
E-number Name 
E 520 Aluminium sulphate 
E 521 Aluminium sodium sulphate 
E 522 Aluminium potassium sulphate 
E 523 Aluminium ammonium sulphate 
 
(s) E 551 – 559: Silicon dioxide – silicates 
E-number Name 
E 551 Silicon dioxide 
E 552 Calcium silicate 
E 553a Magnesium silicates 
E 553b Talc 
E 554 Sodium aluminium silicate 
E 555 Potassium aluminium silicate 
E 556 Calcium aluminium silicate 
E 559 Aluminium silicate (Kaolin) 
 EN 38   EN (t) E 620 – 625: Glutamic acid – glutamates 
E-number Name 
E 620 Glutamic acid 
E 621 Monosodium glutamate 
E 622 Monopotassium glutamate 
E 623 Calcium diglutamate 
E 624 Monoammonium glutamate 
E 625 Magnesium diglutamate 
 
(u) E 626 – 635: Ribonucleotic esters and ribonucleotides 
E-number Name 
E 626 Guanylic acid 
E 627 Disodium guanylate 
E 628 Dipotassium guanylate 
E 629 Calcium guanylate 
E 630 Inosinic acid 
E 631 Disodium inosinate 
E 632 Dipotassium inosinate 
E 633 Calcium inosinate 
E 634 Calcium 5’ribonucleotides 
E 635 Disodium 5’ribonucleotides 
 EN 39   EN PART D: FOOD CATEGORIES  
Number Name 
0. All categories of foods 
01. Dairy products and analogues 
01.1 Unflavoured pasteurised and sterilised (including UHT) milk 
01.2 Unflavoured fermented milk products, including natural unflavoured buttermilk 
(excluding sterilised buttermilk) non heat treated after fermentation 
01.3 Unflavoured fermented products, heat-treated after fermentation 
01.4 Flavoured fermented milk products including heat treated products 
01.5 Dehydrated milk as defined by Directive 2001/114/EC 
01.6 Cream 
01.6.1 Unflavoured pasteurised cream (excluding reduced fat creams) 
01.6.2 Unflavoured live fermented cream products and substitute products with a fat 
content of less than 20%  
01.6.3 Other creams 
01.7 Cheese and cheese products 
01.7.1 Unripened cheese excluding products falling in category 16 
01.7.2 Ripened cheese 
01.7.3 Edible cheese rind 
01.7.4 Whey cheese 
01.7.5 Processed cheese 
01.7.6 Cheese products 
01.8 Dairy analogues, including beverage whiteners 
02. Fats and oils, and fat emulsions  
02.1 Fats and oils essentially free from water (excluding anhydrous milkfat) 
02.2 Fat and oil emulsions mainly of type water-in-oil  
02.2.1 Butter and concentrated butter and butter oil and anhydrous milkfat 
02.2.2 Other fat and oil emulsions including spreads as defined by Council Regulation 
(EC) No 1234/2007 and liquid emulsions 
02.3 Vegetable oil pan spray 
03. Edible ices 
04. Fruit and vegetables  
04.1 Unprocessed fruit and vegetables 
04.1.1 Entire fresh fruit and vegetables 
04.1.2 Peeled, cut and shredded fruit and vegetables 
04.1.3 Frozen fruit and vegetables  
04.2 Processed fruit and vegetables 
04.2.1 Dried fruit and vegetables 
04.2.2 Fruit and vegetables in vinegar, oil, or brine  EN 40   EN 04.2.3 Canned or bottled fruit and vegetables 
04.2.4 Fruit and vegetable preparations, excluding products covered by 5.3 
04.2.4.1 Fruit and vegetable preparations excluding compote 
04.2.4.2 Compote 
04.2.5 Jam, jellies and marmalades and similar products 
04.2.5.1 Extra jam and extra jelly as defined by Directive 2001/113/EEC 
04.2.5.2 Jam, jellies and marmalades and sweetened chestnut puree as defined by 
Directive 2001/113/EEC 
04.2.5.3 Other similar fruit or vegetable spreads 
04.2.5.4 Nut butters and nut spreads 
04.2.6 Processed potato products 
05. Confectionery 
05.1 Cocoa and Chocolate products as covered by Directive 2000/36/EC 
05.2 Other confectionery including breath refreshening microsweets 
05.3 Decorations, coatings and fillings, except fruit based fillings covered by 
category 4.2.4  
05.4 Chewing gum 
06. Cereals and cereal products  
06.1 Whole, broken, or flaked grain 
06.2 Flours and starches 
06.2.1 Flours  
06.2.2 Starches 
06.3 Breakfast cereals 
06.4 Pasta 
06.4.1 Fresh pasta  
06.4.2 Dry pasta 
06.4.3 Pre-cooked pasta 
06.4.4 Gnocchi 
06.4.5 Fillings of stuffed pasta (ravioli and similar) 
06.5 Noodles 
06.6 Batters 
06.7 Pre-cooked or processed cereals 
07. Bakery wares 
07.1 Bread and rolls 
07.1.1 Bread prepared solely with the following ingredients: wheat flour, water, yeast 
or leaven,salt  
07.1.2 Pain courant francais ; Friss búzakenyér, fehér és félbarna kenyerek 
07.2 Fine bakery wares 
08. Meat 
08.1 Unprocessed meat other than meat preparations  as defined by Regulation (EC) EN 41   EN No 853/2004 
08.1.1 Meat preparations  as defined by Regulation (EC) No 853/2004 
08.1.2 Meat preparations 
08.2 Processed meat 
08.2.1 Non heat treated processed meat 
08.2.2 Heat treated processed meat 
08.2.3 Casings and coatings and decorations for meat 
08.2.4 Meat products with specific provisions concerning nitrites and nitrates 
08.2.4.1  Traditional immersion cured products (Meat products cured by immersion in a 
curing solution containing nitrites and/or nitrates, salt and other components) 
08.2.4.2  Traditional dry cured products. (Dry curing process involves dry application of 
curing mixture containing nitrites and/or nitrates, salt and other components to 
the surface of the meat followed by a period of stabilisation/maturation).  
08.2.4.3  Other traditionally cured products. (Immersion and dry cured processes used in 
combination or where nitrite and/or nitrate is included in a compound product or 
where the curing solution is injected into the product prior to cooking) 
09. Fish and fisheries products 
09.1 Unprocessed fish and fisheries products 
09.1.1 Unprocessed fish 
09.1.2 Unprocessed molluscs and crustaceans 
09.2 Processed fish and fishery products including mollusks and crustaceans 
09.3 Fish roe 
10. Eggs and egg products  
10.1 Unprocessed eggs 
10.2 Processed eggs and egg products 
11. Sugars, syrups, honey and table-top sweeteners 
11.1 Sugars and syrups as defined by Directive 2001/111/EC 
11.2 Other sugars and syrups 
11.3 Honey as defined in Directive 2001/110/EC 
11.4 Table Top Sweeteners 
11.4.1 Table Top Sweeteners in liquid form 
11.4.2 Table Top Sweeteners in powder form 
11.4.3 Table Top Sweeteners in tablets 
12. Salts, spices, soups, sauces, salads and protein products 
12.1 Salt and salt substitutes  
12.1.1 Salt 
12.1.2 Salt substitutes  
12.2 Herbs, spices, seasonings 
12.2.1 Herbs and spices 
12.2.2 Seasonings and condiments 
12.3 Vinegars EN 42   EN 12.4 Mustard 
12.5 Soups and broths 
12.6 Sauces 
12.7 Salads and savoury based sandwich spreads 
12.8 Yeast and yeast products 
12.9 Protein products, excluding products covered in category 1.8 
13. Foods intended for particular nutriti onal uses as defined by Directive 
2009/39/EC 
13.1 Foods for infants and young children 
13.1.1 Infant formulae as defined by Directive 2006/141/EC33 
13.1.2 Follow-on formulae as defined by Directive 2006/141/EC 
13.1.3 Processed cereal-based foods and baby foods for infants and young children as 
defined by Directive 2006/125/EC34 
13.1.4 Other foods for young children including food supplements for young children 
13.1.5 Dietary foods for infants and young children for special medical purposes as 
defined by Directive 1999/21/EC and special formulae for infants 
13.1.5.1 Dietary foods for infants for special medical purposes and special formulae for 
infants 
13.1.5.2 Dietary foods for babies and young children for special medical purposes as 
defined in Directive 1999/21/EC35 
13.2 Dietary foods for special medical purposes defined in Directive 1999/21/EC 
(excluding products from food category 13.1.5) 
13.3 Dietary foods for weight control diets intended to replace total daily food intake 
or an individual meal 
13.4 Foods suitable for people intolerant to gluten as defined by Regulation (EC) 
41/200936 
14. Beverages 
14.1 Non-alcoholic beverages 
14.1.1 Water, including natural mineral water as defined in Directive 2009/54/EC and 
spring water and all other bottled or packed waters 
14.1.2 Fruit juices as defined by Council Directive 2001/112/EC and vegetable juices 
14.1.3 Fruit nectars as defined by Council Directive 2001/112/EC and vegetable nectars 
and similar products 
14.1.4 Flavoured drinks 
14.1.5 Coffee, tea, , herbal and fruit infusions, chicory, tea; tea, herbal and fruit 
infusions,  and chicory extracts; tea, plant, fruit and cereal preparations for 
infusions, as well as mixes and instant mixes of these products 
14.1.5.1 Coffee, coffee extracts 
                                                 
33 OJ L 401, 30.12.2006, p. 1. 
34 OJ L 339, 6.12.2006, p. 16. 
35 OJ L 91, 7.4.1999, p. 29. 
36 OJ L 16, 21.1.2009, p. 3. EN 43   EN 14.1.5.2 Other  
14.2 Alcoholic beverages, including alcohol-free and low-alcohol counterparts 
14.2.1 Beer and malt beverages 
14.2.2 Wine and other products defined by Regulation (EEC) No 1234/2007 , and 
alcohol free counterparts  
14.2.3 Cider and perry 
14.2.4 Fruit wine and made wine 
14.2.5 Mead 
14.2.6 Spirit drinks as defined in Regulation (EC) No 110/2008  
14.2.7 Aromatised wine-based products as defined by Regulation (EEC) No 1601/91 
14.2.7.1 Aromatised wines 
14.2.7.2 Aromatised wine-based drinks 
14.2.7.3 Aromatised wine-product cocktails 
14.2.8 Other alcoholic drinks including spirits  with less than 15 % of alcohol and 
mixtures of alcoholic drinks with non-alcoholic drinks 
15. Ready-to-eat savouries and snacks 
15.1 Potato-, cereal-, flour- or starch-based snacks  
15.2 Processed nuts 
16. Desserts excluding products covered in category 1, 3 and 4 
17.0 Food supplements as defined in Directive 2002/46/EC37 excluding food 
supplements for infants and young children 
17.1 Food supplements supplied in a solid form including capsules and tablets and 
similar forms 
17.2 Food supplements supplied in a liquid form 
17.3 Food supplements supplied in a syrup-type or chewable form 
18. Processed foods not covered by categories 1 to 17 
 
                                                 
37 OJ L 183, 12.7.2002, p. 51.  
EN 44   EN PART E: AUTHORISED FOOD ADDITIVES AND CONDITIONS OF USE IN FOOD CATEGORIES  
Category 
number E -Number Name Maximum level 
(mg/l or mg/kg 
as appropriate) Footnotes restrictions/exception 
0. Food additives permitted in all categories of foods 
 E 290 Carbon dioxide quantum satis    
 E 938 Argon quantum satis    
 E 939 Helium quantum satis    
 E 941 Nitrogen quantum satis    
 E 942 Nitrous oxide quantum satis    
 E 948 Oxygen quantum satis    
 E 949 Hydrogen  quantum satis    
 E 338 - 452 Phosphoric acid - phosphates - di 
- tri- and polyphosphates 10000 (1) (4) (57) only foods in dried powdered form (i.e. foods dried during the 
production process, and mixtures thereof), excluding foods listed in 
table 1 of Part A of this Annex  
 E 551 - 559 Silicon dioxide - silicates 10000 (1) (57) only foods in dried powdered form (i.e. foods dried during the 
production process, and mixtures thereof), excluding foods listed in table 1 of Part A of this Annex  
 E 459 Beta-cyclodextrin quantum satis   only foods in tablet and coated tablet form, excluding the foods listed 
in table 1 of Part A of this Annex  
 E 551 - 559 Silicon dioxide - silicates quantum satis  (1) (57) only foods in tablet and coated tablet form, excluding the foods listed 
in table 1 of Part A of this Annex 
  (1): The additives may be added individually or in combination 
  (4): The maximum level is expressed as P 2O5 
  (57): The maximum level shall apply unless a different maximum level is specified in points 01 to 18 of this Annex in relation to individual 
foods or categories of foods 
01. Dairy products and analogues  
01.1 Unflavoured pasteurised and sterilised (including UHT) milk  
EN 45   EN  E 331 Sodium citrates 4000  only UHT goat milk 
 E 338 - 452 Phosphoric acid - phosphates - di 
- tri- and polyphosphates 1000 (1) (4) only sterilised and UHT milk 
  (1): The additives may be added individually or in combination 
  (4): The maximum level is expressed as P 2O5 
01.2 Unflavoured fermented milk products, including natural unflavoured  buttermilk (excluding ster ilised buttermilk) non heat t reated after fermentation 
01.3 Unflavoured fermented products , heat-treated after fermentation  
 Group I Additives    
 E 200 - 203 Sorbic acid - sorbates 1000 (1) (2) only curdled milk 
  (1): The additives may be added individually or in combination 
  (2): The maximum level is applicable to the sum and the levels are expressed as the free acid. 
01.4 Flavoured fermented milk products including heat treated products  
 Group I Additives    
 Group II Colours at quantum satis     
 Group III Food colours with combined 
maximum limit 150   
 Group IV Polyols quantum satis   only energy-reduced products or with no added sugar 
 E 160b Annatto, Bixin, Norbixin 10   
 E 160d Lycopene 30   
 E 200 - 213 Sorbic acid - sorbates; Benzoic 
acid - benzoates 300 (1), (2) only non-heat treated dairy based desserts 
 E 297 Fumaric acid 4000  only fruit-flavoured desserts 
 E 338 - 452 Phosphoric acid - phosphates - di 
- tri- and polyphosphates 3000 (1), (4)  
 E 355 - 357 Adipic acid - adipates 1000  only fruit-flavoured desserts 
 E 363 Succinic acid 6000   
 E 416 Karaya gum 6000   
 E 427 Cassia gum 2500    
EN 46   EN  E 432 - 436 Polysorbates 1000   
 E 473 - 474 Sucrose esters of fatty acids - 
sucroglycerides 5000   
 E 475 Polyglycerol esters of fatty acids 2000   
 E 477 Propane-1,2-diol esters of fatty 
acids 5000   
 E 481 - 482 Stearoyl-2- lactylates 5000   
 E 483 Stearyl tartrate 5000   
 E 491 - 495 Sorbitan esters 5000   
 E 950 Acesulfame K 350  only energy-reduced products or with no added sugar 
 E 951 Aspartame 1000  only energy-reduced products or with no added sugar 
 E 952 Cyclamic acid and its Na and Ca 
salts 250 (51) only energy-reduced products or with no added sugar 
 E 954 Saccharin and its Na, K and Ca 
salts 100 (52) only energy-reduced products or with no added sugar 
 E 955 Sucralose 400  only energy-reduced products or with no added sugar 
 E 957 Thaumatin 5  only as flavour enhancer 
 E 959 Neohesperidine DC 50  only energy-reduced products or with no added sugar 
 E 962 Salt of aspartame-acesulfame 35 0 (11)a, (49), (50) only energy-reduc ed products or with no added sugar 
 E 961 Neotame 32  only energy-reduced products or with no added sugar 
  (1): The additives may be added individually or in combination. 
  (2): The maximum level is applicable to the sum and the levels are expressed as the free acid. 
  (4): The maximum level is expressed as P 2O5 
  (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent 
  (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and ace sulfame-K (E 
950). 
  (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in  combination with 
E 950 or E 951 
  (51): Maximum usable levels are expressed in free acid  
EN 47   EN   (52): Maximum usable levels are expressed in free imide 
01.5 Dehydrated milk as de fined by Directive 2001/114/EC  
 Group II Colours at quantum satis  quantum satis   except unflavoured products 
 E 300 Ascorbic acid quantum satis    
 E 301 Sodium ascorbate quantum satis    
 E 304 Fatty acid esters of ascorbic acid quantum satis    
 E 310 - 320 Gallates, TBHQ and BHA 200 (1) only milk powder for vending machines 
 E 322 Lecithins quantum satis    
 E 331 Sodium citrates quantum satis    
 E 332 Potassium citrates quantum satis    
 E 338 - 452 Phosphoric acid - phosphates - di 
- tri- and polyphosphates 1000 (1) (4) only partly dehydrated milk with less than 28 % solids 
 E 338 - 452 Phosphoric acid - phosphates - di 
- tri- and polyphosphates 1500 (1) (4) only partly dehydrated milk with more than 28 % solids 
 E 338 - 452 Phosphoric acid - phosphates - di 
- tri- and polyphosphates 2500 (1) (4) only dried milk and dried skimmed milk 
 E 392 Extracts of rosemary 200 (41) (46) only milk powder for vending machines 
 E 392 Extracts of rosemary 30 (46) only dried milk for manufacturing of ice cream 
 E 407 Carrageenan quantum satis    
 E 500(ii) Sodium hydrogen carbonate quantum satis    
 E 501(ii) Potassium hydrogen carbonate quantum satis    
 E 509 Calcium chloride quantum satis    
  (1): The additives may be added individually or in combination 
  (4): The maximum level is expressed as P 2O5 
  (41): Expressed on fat basis 
  (46): As the sum of carnosol and carnosic acid 
01.6 Cream and cream powder 
01.6.1 Unflavoured pasteurised cr eam (excluding reduced fat creams)   
EN 48   EN  E 401 Sodium alginate quantum satis    
 E 402 Potassium alginate quantum satis    
 E 407 Carrageenan quantum satis    
 E 466 Carboxy methyl cellulose quantum satis    
 E 471 Mono- and diglycerides of fatty 
acids quantum satis    
01.6.2 Unflavoured live fermented cream products and subs titute products with a fat content of less than 20%  
 E 406 Agar quantum satis    
 E 407 Carrageenan quantum satis    
 E 410 Locust bean gum quantum satis    
 E 412 Guar gum quantum satis    
 E 415 Xanthan gum quantum satis    
 E 440 Pectins quantum satis    
 E 460 Cellulose quantum satis    
 E 466 Carboxy methyl cellulose quantum satis    
 E 471 Mono- and diglycerides of fatty 
acids quantum satis    
 E 1404 Oxidized starch quantum satis    
 E 1410 Monostarch phosphate quantum satis    
 E 1412 Distarch phosphate quantum satis    
 E 1413 Phospated distarch phosphate quantum satis    
 E 1414 Acetylated distarch phosphate quantum satis    
 E 1420 Acetylated starch quantum satis    
 E 1422 Acetylated distarch adipate quantum satis    
 E 1440 Hydroxy propyl starch quantum satis    
 E 1442 Hydroxy propyl distarch 
phosphate quantum satis    
 E 1450 Starch sodium octenyl succinate quantum satis     
EN 49   EN  E 1451 Acetylated oxidised starch quantum satis    
01.6.3 Other creams  
 Group I Additives    
 Group II Colours at quantum satis  quantum satis   only flavoured creams 
 Group III Food colours with combined 
maximum limit 150  only flavoured creams 
 E 234 Nisin 10  only clotted cream  
 E 338 - 452 Phosphoric acid - phosphates - di 
- tri- and polyphosphates 5000 (1) (4) only sterilised, pasteurised, UHT and Whipped cream 
 E 473 - 474 Sucrose esters of fatty acids - 
sucroglycerides 5000 (1) only sterilised cream and steri lised cream with reduced fat content 
  (1): The additives may be added individually or in combination 
  (4): The maximum level is expressed as P 2O5 
01.7 Cheese and cheese products  
01.7.1 Unripened cheese excludin g products falling in category 16  
 Group I Additives   except Mozzarella , and unflavoured live ferm ented unripened cheese 
 Group II Colours at quantum satis  quantum satis   only flavoured unripened cheese 
 Group III Food colours with combined 
maximum limit 150  only flavoured unripened cheese 
 E 200 - 203 Sorbic acid - sorbates 1000 (1), (2)  
 E 234 Nisin 10  only Mascarpone  
 E 260 Acetic acid quantum satis   only mozzarella 
 E 270 Lactic acid quantum satis   only mozzarella 
 E 330 Citric acid quantum satis   only mozzarella 
 E 338 - 452 Phosphoric acid - phosphates - di 
- tri- and polyphosphates 2000 (1) (4) except Mozzarella  
 E 460(ii) Powdered cellulose quantum satis   only grated and sliced Mozzarella  
 E 575 Glucono-delta-lactone quantum satis   only mozzarella 
  (1): The additives may be added individually or in combination.  
EN 50   EN   (2): The maximum level is applicable to the sum and the levels are expressed as the free acid. 
  (4): The maximum level is expressed as P 2O5 
01.7.2 Ripened cheese  
 E 1105 Lysozyme quantum satis    
 E 120 Cochineal, Carminic acid, 
Carmines 125  only red marbled cheese 
 E 140 Chlorophylls, Chlorophyllins quantum satis   only Sage derby cheese  
 E 141 Copper complexes of 
chlorophylls and chlorophyllins quantum satis   only Sage derby cheese  
 E 153 Vegetable carbon quantum satis   only Morbier cheese 
 E 160a Carotenes quantum satis   only ripened Orange, Yellow and broken-white cheese 
 E 160b Annatto, Bixin, Norbixin 15  only ripened Orange, Yellow and broken-white cheese 
 E 160b Annatto, Bixin, Norbixin 50  only Red Leister cheese 
 E 160b Annatto, Bixin, Norbixin 35  only Mimolette cheese 
 E 160c Paprika extract, capsanthin, 
capsorubin quantum satis   only Ripened Orange, Yellow and broken-white cheese 
 E 163 Anthocyanins quantum satis   only Red marbled cheese 
 E 170 Calcium carbonates quantum satis    
 E 200 - 203 Sorbic acid - sorbates 1000 (1), (2) only cheese, pre-packed, sliced and cut; layered cheese and cheese 
with added foods 
 E 200 - 203 Sorbic acid - sorbates quantum satis   only ripened products surface treatment 
 E 234 Nisin 12.5 (29)  
 E 235 Natamycin 1 mg/dm² 
surface (not present at a 
depth of 5 mm)  only surface treatment of hard, semi-hard and semi-soft cheese 
 E 239 Hexamethylene tetramine 25 mg/kg 
residual 
amount, 
expsessed as  only Provolone cheese  
EN 51   EN formaldehyde 
 E 251 - 252 Nitrates 150 (30) only hard, semi-hard and semi-soft cheese 
 E 280 - 283 Propionic acid - propionates quantum satis   surface treatment only 
 E 460 Powdered cellulose quantum satis   only sliced and grated ripened cheese 
 E 500(ii) Sodium hydrogen carbonate quantum satis   only sour milk cheese 
 E 504 Magnesium carbonates quantum satis    
 E 509 Calcium chloride quantum satis    
 E 551 - 559 Silicon dioxide - silicates 10000 (1) only sliced or grated cheese hard and semihard cheese 
 E 575 Glucono-delta-lactone quantum satis    
  (1): The additives may be added individually or in combination. 
  (2): The maximum level is applicable to the sum and the levels are expressed as the free acid. 
  (29): This substance may be present naturally in ce rtain cheeses as a result of fermentation processes.  
  (30): In the cheese milk or equivalent level if added after removal of whey and addition of water 
01.7.3 Edible cheese rind  
 Group II Colours at quantum satis  quantum satis    
 Group III Food colours with combined 
maximum limit quantum satis    
 E 160d Lycopene 30   
 E 180 Litholrubine BK quantum satis    
 E 160b Annatto, Bixin, Norbixin 20   
01.7.4 Whey cheese  
 Group II Colours at quantum satis  quantum satis    
 E 200 - 203 Sorbic acid - sorbates 1000 (1), (2) only cheese, pre-packed, sliced; layered cheese and cheese and cheese 
with added foods; surface treatment 
 E 251 - 252 Nitrates 150 (32) only cheese mi lk of hard, semi-hard and semi-soft cheese 
 E 260 Acetic acid quantum satis     
EN 52   EN  E 270 Lactic acid quantum satis    
 E 330 Citric acid quantum satis    
 E 460(ii) Powdered cellulose quantum satis   only grated and sliced cheese 
 E 575 Glucono-delta-lactone quantum satis    
  (1): The additives may be added individually or in combination. 
  (2): The maximum level is applicable to the sum and the levels are expressed as the free acid. 
  (32): In the cheese milk or equivalent level if added after removal of whey and addition of water 
01.7.5 Processed cheese  
 Group I Additives    
 Group II Colours at quantum satis  quantum satis   only flavoured processed cheese 
 E 100 Curcumin 100 (33) only flavoured processed cheese 
 E 102 Tartrazine 100 (33) only flavoured processed cheese 
 E 104 Quinoline Yellow 100 (33) only flavoured processed cheese 
 E 110 Sunset Yellow FCF/Orange 
Yellow S 100 (33) only flavoured processed cheese 
 E 120 Cochineal, Carminic acid, 
Carmines 100 (33) only flavoured processed cheese 
 E 122 Azorubine, Carmoisine 100 (33) only flavoured processed cheese 
 E 124 Ponceau 4R, Cochineal Red A 100 (33) only flavoured processed cheese 
 E 160e Beta-apo-8'-carotenal (C 30) 100 (33) only flavoured processed cheese 
 E 161b Lutein 100 (33) only flavoured processed cheese 
 E 160d Lycopene 5  only flavoured processed cheese 
 E 160a Carotenes quantum satis    
 E 160c Paprika extract quantum satis    
 E 160b Annatto, Bixin, Norbixin 15   
 E 200 - 203 Sorbic acid - sorbates 2000 (1), (2)  
 E 234 Nisin 12.5 (29)  
 E 338 - 452 Phosphoric acid - phosphates - di 20000 (1), (4)   
EN 53   EN - tri- and polyphosphates 
 E 427 Cassia gum 2500   
 E 551 - 559 Silicon dioxide - silicates 10000 (1)  
  (1): The additives may be added individually or in combination. 
  (2): The maximum level is applicable to the sum and the levels are expressed as the free acid. 
  (4): The maximum level is expressed as P 2O5 
  (29): This substance may be present naturally in ce rtain cheeses as a result of fermentation prosesses.  
  (33): Max indiviually or for the combination of E 100, E 102, E 104, E 110, E 120, E 122, E 124, E 160e and E 161b 
01.7.6 Cheese products (excluding  products falling in category 16)  
 Group I Additives    
 Group II Colours at quantum satis  quantum satis   only flavoured unripened products 
 Group III Food colours with combined 
maximum limit 100  only flavoured unripened products 
 E 1105 Lysozyme quantum satis   only ripened products 
 E 120 Cochineal, Carminic acid, 
Carmines 125  only red marbled products 
 E 160a Carotenes quantum satis   only ripened Orange, Yellow and broken-white products 
 E 160b Annatto, Bixin, Norbixin 15  only ripened Orange, Yellow and broken-white products 
 E 160c Paprika extract, capsanthin, 
capsorubin quantum satis   only ripened Orange, Yellow and broken-white products 
 E 163 Anthocyanins quantum satis   only Red marbled products 
 E 170 Calcium carbonates quantum satis   only ripened products 
 E 200 - 203 Sorbic acid - sorbates 1000 (1), (2) only unripened products; ripened products, pre-packed, sliced; layered 
ripened products and ripened products with added foods 
 E 200 - 203 Sorbic acid - sorbates quantum satis   only ripened products surface treatment 
 E 234 Nisin 12.5 (29) only ripened and processed products 
 E 235 Natamycin 1 mg/dm² 
surface (not present at a  only surface treatment of hard, semi-hard and semi-soft products  
EN 54   EN depth of 5 mm) 
 E 251 - 252 Nitrates 150 (32) only hard, semi-hard and semi-soft ripened products 
 E 280 - 283 Propionic acid - propionates quantum satis   only ripened products surface treatment 
 E 338 - 452 Phosphoric acid - phosphates - di 
- tri- and polyphosphates 2000 (1) (4) only unripened products  
 E 460 Powdered cellulose quantum satis   only grated and sliced ripened products and unripened products 
 E 504 Magnesium carbonates quantum satis   only ripened products 
 E 509 Calcium chloride quantum satis   only ripened products 
 E 551 - 559 Silicon dioxide - silicates 10000 (1) only sliced or grated and semihard products  
 E 575 Glucono-delta-lactone quantum satis   only ripened products 
  (1): The additives may be added individually or in combination. 
  (2): The maximum level is applicable to the sum and the levels are expressed as the free acid. 
  (4): The maximum level is expressed as P 2O5 
  (29): This substance may be present naturally in ce rtain products as a result of fermentation processes.  
  (32): In the milk or equivalent level if ad ded after removal of whey and addition of water 
01.8 Dairy analogues, including beverage whiteners  
 Group I Additives    
 Group II Colours at quantum satis  quantum satis    
 E 200 - 203 Sorbic acid - sorbates quantum satis  (1), (2) only cheese analogues (surface treatment only) 
 E 200 - 203 Sorbic acid - sorbates 2000 (1), (2) only analogues of cheese based on protein 
 E 251 - 252 Nitrates 150 -30 only dairy-based cheese analogue 
 E 280 - 283 Propionic acid - propionates quantum satis   only cheese analogues (surface treatment only) 
 E 338 - 452 Phosphoric acid - phosphates - di 
- tri- and polyphosphates 5000 (1), (4) only whipped cream analogues 
 E 338 - 452 Phosphoric acid - phosphates - di 
- tri- and polyphosphates 20000 (1), (4) only processed cheese analogues 
 E 338 - 452 Phosphoric acid - phosphates - di 30000 (1), (4) only beverage whiteners  
EN 55   EN - tri- and polyphosphates 
 E 338 - 452 Phosphoric acid - phosphates - di 
- tri- and polyphosphates 50000 (1), (4) only beverage whiteners vending machines 
 E 432 - 436 Polysorbates 5000 (1) only milk and cream analogues 
 E 473 - 474 Sucrose esters of fatty acids - 
sucroglycerides 5000 (1) only cream analogues 
 E 473 - 474 Sucrose esters of fatty acids - 
sucroglycerides 20000 (1) only beverage whiteners 
 E 475 Polyglycerol esters of fatty aci ds 5000  only milk and cream analogues 
 E 475 Polyglycerol esters of fatty acids 500  only beverage whiteners 
 E 477 Propane-1,2-diol esters of fatty 
acids 1000  only beverage whiteners 
 E 477 Propane-1,2-diol esters of fatty 
acids 5000  only milk an d cream analogues 
 E 481 - 482 Stearoyl-2- lactylates 3000 (1) only beverage whiteners 
 E 491 - 495 Sorbitan esters 5000 (1) only milk and cream analogues; beverage whiteners 
 E 551 - 559 Silicon dioxide - silicates 10000 (1) only sliced or grated cheese analogues and processed cheese 
analogue; beverage whiteners 
  (1): The additives may be added individually or in combination 
  (2): The maximum level is applicable to the sum and the levels are expressed as the free acid. 
  (4): The maximum level is expressed as P 2O5 
  (30): In the cheese milk or equivalent level if added after removal of whey and addition of water 
02. Fats and oils, and fat emulsions  
2.1 Fats and oils essentially free from water (excluding anhydrous milkfat)  
 E 100 Curcumin quantum satis   only fats 
 E 160a Carotenes quantum satis   only fats 
 E 160b Annatto, bixin, norbixin 10  only fats 
 E 270 Lactic acid quantum satis   only cooking and/or frying purposes or the preparation of gravy 
 E 300 Ascorbic acid quantum satis   only cooking and/or frying purposes or the preparation of gravy  
EN 56   EN  E 304 Fatty acid esters of ascorbic acid quantum satis   except virgin oils and olive oils 
 E 306 Tocopherol-rich extract quantum satis   except virgin oils and olive oils 
 E 307 Alpha-tocopherol quantum satis   except virgin oils and olive oils 
 E 307 Alpha-tocopherol 200  only refined olive oils, including olive pomace oil 
 E 308 Gamma tocopherol quantum satis   except virgin oils and olive oils 
 E 309 Delta-tocopherol quantum satis   except virgin oils and olive oils 
 E 310 - 320 Gallates, TBHQ and BHA, 
individually or in combination 200 (1) (41) only fats and oils the professional manufacture of heat treated foods; 
frying oil and frying fat (excluding olive an pomace oil) and lard, fish 
oil, beef, poultry and sheep fat 
 E 321 Butylated hydroxytoluene (BHT) 100 (41) only fats and oils the professional manufacture of heat treated foods; 
frying oil and frying fat (excluding olive an pomace oil) and lard, fish 
oil, beef, poultry and sheep fat 
 E 322 Lecithins 30000  except virgin oils and olive oils 
 E 330 Citric acid quantum satis   except virgin oils and olive oils 
 E 331 Sodium citrates quantum satis   except virgin oils and olive oils 
 E 332 Potassium citrates quantum satis   except virgin oils and olive oils 
 E 333 Calcium citrates quantum satis   except virgin oils and olive oils 
 E 392 Extracts of rosemary 30 (41) (46) only vegetable oils (excluding virgin oils and olive oils) and fat where 
content of polyunsaturated fatty acids is higher than 15 % w/w of the 
total fatty acid, for the use in non heat treated food products 
 E 392 Extracts of rosemary 50 (41) (46) only fish oil and algal oil; lard, beef, poultry sheep and porcine fat; fat 
and oils for the professional manufact ure of heat treated foods; frying 
oils and frying fat, exclud ing olive oil and pomace oil 
 E 471 Mono- and diglycerides of fatty 
acids 10000  except virgin oils and olive oils 
 E 472c Citric acid esters of mono- and 
diglycerides of fatty acids quantum satis   only for cooking and/or frying purposes or for the preparation of 
gravy 
 E 900 Dimethyl polysiloxane 10  only oils and fats for frying 
  (1): The additives may be added individually or in combination 
  (41): Expressed on fat basis  
EN 57   EN   (46): As the sum of carnosol and carnosic acid 
02.2 Fat and oil emulsions mainly of type water-in-oil  
02.2.1 Butter and concentrated butter and butter oil and anhydrous milkfat  
 E 160a Carotenes quantum satis   except butter from sheep and goats milk 
 E 500 Sodium carbonates quantum satis   soured cream butter 
 E 338 - 452 Phosphoric acid - phosphates - di 
- tri- and polyphosphates 2000 (1) (4) soured cream butter 
  (1): The additives may be added individually or in combination 
  (4): The maximum level is expressed as P 2O5 
02.2.2 Other fat and oil emulsions including  spreads as defined by Council Regulation  (EC) No 1234/2007 and liquid emulsions 
 Group I Additives    
 E 100 Curcumin quantum satis   excluding reduced fat butter 
 E 160a Carotenes quantum satis    
 E 160b Annatto, bixin, norbixin 10  excluding reduced fat butter 
 E 200 - 203 Sorbic acid - sorbates 1000 (1) (2) only fat emulsions (excluding butter) with a fat content of 60 % or 
more  
 E 200 - 203 Sorbic acid - sorbates 2000 (1) (2) only fat emulsions with a fat content less than 60% 
 E 310 - 320 Gallates, TBHQ and BHA, 
individually or in combination 200 (1) (2) only frying fat 
 E 321 Butylated hydroxytoluene (BHT) 100  only frying fat 
 E 338 - 452 Phosphoric acid - phosphates - di 
- tri- and polyphosphates 5000 (1) (4) only spreadable fats 
 E 385 Calcium disodium ethylene 
diamine tetra-acetate (Calcium disodium EDTA) 100  only spreadable fats as defined in Article 115 and Annex XV of 
Regulation (EC) No 1234/2007, having a fat content of 41 % or less 
 E 405 Propane-1, 2-diol alginate 3000   
 E 432 - 436 Polysorbates 10000 (1) only fat emulsions for baking 
 E 473 - 474 Sucrose esters of fatty acids - 
sucroglycerides 10000 (1) only fat emulsions for baking  
EN 58   EN  E 475 Polyglycerol esters of fatty acids 5000   
 E 476 Polyglycerol polyricinoleate 4000  only spreadable fats as defined in Article 115 and Annex XV of 
Regulation (EC) No 1234/2007, having a fat content of 41 % or less and similar spreadable products with a fat content of less than 10% fat 
 E 477 Propabe-1,2-diol esters of fatty 
acids 10000  only fat emulsions for baking purposes 
 E 479b Themally oxidized soya bean oil 
extracted with mono and 
diglycerides of fatty acids 5000  only fat emulsuions for frying purposes 
 E 481 - 482 stearoyl-2- lactylates 10000 (1)  
 E 491 - 495 Sorbitan esters 10000 (1)  
 E 551 - 559 Silicon dioxide - silicates 30000 (1) only tin greasing products 
 E 900 Dimethyl polysiloxane 10  only oils and fats for frying 
 E 959 Neohesperidine DC 5  only as flavour enhancer, only in the fat groups B & C in Annex XV 
of Regulation 1234/2007 
  (1): The additives may be added individually or in combination 
  (2): The maximum level is applicable to the sum and the levels are expressed as the free acid. 
  (4): The maximum level is expressed as P 2O5 
02.3 Vegetable oil pan spray  
 Group I Additives    
 E 338 - 452 Phosphoric acid - phosphates - di 
- tri- and polyphosphates 30000 (1) (4) only waterbased emulsion sprays for coating baking tins 
 E 392 Extracts of rosemary 50 (41) (46) only fats and oils for the professional manufacture of heat-treated 
foods 
 E 551 - 559 Silicon dioxide - silicates 30000 (1) only tin greasing products 
 E 943a Butane quantum satis   only vegetable oil pan spray (for professional use only) and water-
based emulsion spray 
 E 943b Isobutane quantum satis   only vegetable oil pan spray (for professional use only) and water-
based emulsion spray 
 E 944 Propane quantum satis   only vegetable oil pan spray (for professional use only) and water- 
EN 59   EN based emulsion spray 
  (1): The additives may be added individually or in combination 
  (4): The maximum level is expressed as P 2O5 
  (41): Expressed on fat basis 
  (46): As the sum of carnosol and carnosic acid 
03 Edible ices  
 Group I Additives    
 Group II Colours at quantum satis  quantum satis    
 Group III Food colours with combined 
maximum limit 150 (25)  
 Group IV Polyols quantum satis   only energy-reduced or with no added sugar 
 E 160b Annatto, Bixin, Norbixin 20   
 E 160d Lycopene 40   
 E 338 - 452 Phosphoric acid - phosphates - di 
- tri- and polyphosphates 1000 (1) (4)  
 E 405 Propane-1, 2-diol alginate 3000  only water-based edible ices 
 E 427 Cassia gum 2500   
 E 432 - 436 Polysorbates 1000 (1)  
 E 473 - 474 Sucrose esters of fatty acids - 
sucroglycerides 5000 (1)  
 E 477 Propane-1,2-diol esters of fatty 
acids 3000   
 E 491 - 495 Sorbitan esters 500 (1)  
 E 901 Beeswax, white and yellow quantum satis   only prepacked wafers containg ice cream 
 E 950 Acesulfame K 800  only energy-reduced or with no added sugar 
 E 951 Aspartame 800  only energy-reduced or with no added sugar 
 E 954 Saccharin and its Na, K and Ca 
salts 100 (52) only energy-reduced or with no added sugar 
 E 955 Sucralose 320  only energy-reduced or with no added sugar  
EN 60   EN  E 957 Thaumatin 50  only energy-reduced or with no added sugar 
 E 959 Neohesperidine DC 50  only energy-reduced or with no added sugar 
 E 961 Neotame 26  only energy-reduced or with no added sugar 
 E 962 Salt of aspartame-acesulfame 800 (11)b, (49), (50) only energy-reduced or with no added sugar 
  (1): The additives may be added individually or in combination 
  (2): The maximum level is applicable to the sum and the levels are expressed as the free acid. 
  (4): The maximum level is expressed as P 2O5 
  (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent 
  (25): The quantities of each of the colours E 110, E 122, E 124 and E 155 may not exceed 50 mg/kg or mg/l 
  (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and ace sulfame-K (E 
950). 
  (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in  combination with 
E 950 or E 951 
  (51): Maximum usable levels are expressed in free acid 
  (52): Maximum usable levels are expressed in free imide 
04. Fruit and vegetables  
04.1 Unprocessed fruit and vegetables  
04.1.1 Entire fresh fruit and vegetables  
 E 200 - 203 Sorbic acid - sorbates 20  only surf ace treatment of unpeeled  fresh citrus fruit  
 E 220 - 228 Sulphur dioxide - sulphites 10 (3) only tables grapes, Fresh lychees and blueberries ( Vaccinium 
corymbosum only (measured on edible parts) 
 E 220 - 228 Sulphur dioxide - sulphites 100 (3) only vacuum packed sweetcorn  
 E 445 Glycerol ester of wood rosins 50  only surface treatment of citrus fruit 
 E 473 - 474 Sucrose esters of fatty acids - 
sucroglycerides quantum satis  (1) only fresh fruits, surface treatment 
 E 901 Beeswax, white and yellow quantum satis   only surface treatment of citrus fru it, melons, apples, pears, peaches 
and pineapples and glazing agent on nuts 
 E 902 Candelilla wax quantum satis   only surface treatment of citrus fru it, melons, apples, pears, peaches 
and pineapples and glazing agent on nuts  
EN 61   EN  E 903 Carnauba wax 200  only surface treatment of citrus fru it, melons, apples, pears, peaches 
and pineapples and glazing agent on nuts 
 E 904 Shellac quantum satis   only surface treatment of citrus fru it, melons, apples, pears, peaches 
and pineapples and glazing agent on nuts 
 E 905 Microcrystalline wax quantum satis   only surface treatment of mel ons, papaya, mang o, and avocado 
 E 912 Montan acid ester quantum satis   only surface treatment of citrus fru it, melons, papaya, mango, avocado 
and pineapple 
 E 914 Oxidized polyethylene wax quantum satis   only surface treatment of citrus fru it, melons, papaya, mango, avocado 
and pineapple 
  (1): The additives may be added individually or in combination 
  (3): Maximum levels are expressed as SO 2 relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 
10 mg/l is not considered to be present. 
04.1.2 Peeled, cut and sh redded fruit and vegetables  
 E 220 - 228 Sulphur dioxide - sulphites 50 (3) only peeled potatoes 
 E 220 - 228 Sulphur dioxide - sulphites 300 (3) only onion, garlic and shallot pulp 
 E 220 - 228 Sulphur dioxide - sulphites 800 (3) only horseradish pulp 
 E 296 Malic acid quantum satis   only prepacked unprocessed and peeled potatoes only 
 E 300 Ascorbic acid quantum satis   only refrigerated unprocessed fruit and vegetables ready for 
consumption and prepacked unprocessed and peeled potatos 
 E 301 Sodium ascorbate quantum satis   only refrigerated unprocessed fruit and vegetables ready for 
consumption and prepacked unprocessed and peeled potatos 
 E 302 Calcium ascorbate quantum satis   only refrigerated unprocessed fruit and vegetables ready for 
consumption and prepacked unprocessed and peeled potatos 
 E 330 Citric acid quantum satis   only refrigerated unprocessed fruit and vegetables ready for 
consumption and prepacked unprocessed and peeled potatos 
 E 331 Sodium citrates quantum satis   only refrigerated unprocessed fruit and vegetables ready for 
consumption and prepacked unprocessed and peeled potatos 
 E 332 Potassium citrates quantum satis   only refrigerated unprocessed fruit and vegetables ready for 
consumption and prepacked unprocessed and peeled potatos 
 E 333 Calcium citrates quantum satis   only refrigerated unprocessed fruit and vegetables ready for 
consumption and prepacked unprocessed and peeled potatos  
EN 62   EN   (3): Maximum levels are expressed as SO 2 relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 
10 mg/l is not considered to be present. 
04.1.3 Frozen fruit and vegetables  
 E 220 - 228 Sulphur dioxide - sulphites 50 (3) only white vegetables including mushrooms and white pulses 
 E 220 - 228 Sulphur dioxide - sulphites 100 (3) only frozen and deepfrozen potatos 
 E 300 Ascorbic acid quantum satis    
 E 301 Sodium ascorbate quantum satis    
 E 302 Calcium ascorbate quantum satis    
 E 330 Citric acid quantum satis    
 E 331 Sodium citrates quantum satis    
 E 332 Potassium citrates quantum satis    
 E 333 Calcium citrates quantum satis    
  (3): Maximum levels are expressed as SO 2 relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 
10 mg/l is not considered to be present. 
04.2 Processed fruit and vegetables  
04.2.1 Dried fruit and vegetables  
 Group I Additives   E 410, E 412, E 415 E 417 and E 425 may not be used to produce 
dehydrated foods intended to rehydrate on ingestion 
 E 101 Riboflavins quantum satis    only preserves of red fruit 
 E 120 Cochineal, Carminic acid, 
Carmines 200 (34)  only preserves of red fruit 
 E 122 Azorubine, Carmoisine 200 (34)  only preserves of red fruit 
 E 124 Ponceau 4R, Cochineal Red A 200 (34)  only preserves of red fruit 
 E 129 Allura Red AG 200 (34)  only preserves of red fruit 
 E 131 Patent Blue V 200 (34)  only preserves of red fruit 
 E 133 Brilliant Blue FCF 200 (34)  only preserves of red fruit 
 E 140 Chlorophylls, Chlorophyllins quantum satis    only preserves of red fruit 
 E 141 Copper complexes of 
chlorophylls and chlorophyllins quantum satis    only preserves of red fruit  
EN 63   EN  E 150a-d Caramels quantum satis    only preserves of red fruit 
 E 160a Carotenes quantum satis    only preserves of red fruit 
 E 160c Paprika extract, capsanthin, 
capsorubin quantum satis    only preserves of red fruit 
 E 162 Beetroot Red, betanin quantum satis    only preserves of red fruit 
 E 163 Anthocyanins quantum satis    only preserves of red fruit 
 E 200 - 203 Sorbic acid - sorbates 1000 (1) (2) only dried fruit 
 E 220 - 228 Sulphur dioxide - sulphites 50 (3) only dried coconut 
 E 220 - 228 Sulphur dioxide - sulphites 50 (3) only white vegetables, processed, including pulses 
 E 220 - 228 Sulphur dioxide - sulphites 100 (3) only dried mushrooms 
 E 220 - 228 Sulphur dioxide - sulphites 150 (3) only dried ginger 
 E 220 - 228 Sulphur dioxide - sulphites 200 (3) only dried tomatoes 
 E 220 - 228 Sulphur dioxide - sulphites 400 (3) only white vegetables, dried 
 E 220 - 228 Sulphur dioxide - sulphites 500 (3) only dried fruit and nuts in shell excluding dried appels, pears, 
bananas, apricots, peaches, grapes, prunes and figs 
 E 220 - 228 Sulphur dioxide - sulphites 600 (3) only dried apples and pears 
 E 220 - 228 Sulphur dioxide - sulphites 1000 (3) only dried bananas 
 E 220 - 228 Sulphur dioxide - sulphites 2000 (3) only dried apricots, peaches, grapes, prunes, and figs 
 E 907 Hydrogenated poly-1-decene 2000  only dried fruit as glazing agent 
  (1): The additives may be added individually or in combination 
  (2): The maximum level is applicable to the sum and the levels are expressed as the free acid. 
  (3): Maximum levels are expressed as SO 2 relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 
10 mg/l is not considered to be present. 
  (34): Maximum indiviually or for the combination of E 120, E 122, E 124, E 129, E 131, E 133 
04.2.2 Fruit and vegetables in vinegar, oil, or brine  
 Group I Additives    
 E 101 Riboflavins quantum satis   only preserves of red fruit 
 E 120 Cochineal, Carminic acid, 200 (34) only preserves of red fruit  
EN 64   EN Carmines 
 E 122 Azorubine, Carmoisine 200 (34) only preserves of red fruit 
 E 124 Ponceau 4R, Cochineal Red A 20 0 (34) only preserves of red fruit 
 E 129 Allura Red AG 200 (34) only preserves of red fruit 
 E 131 Patent Blue V 200 (34) only preserves of red fruit 
 E 133 Brilliant Blue FCF 200 (34) only preserves of red fruit 
 E 140 Chlorophylls, Chlorophyllins quantum satis   only preserves of red fruit 
 E 141 Copper complexes of 
chlorophylls and chlorophyllins quantum satis   only preserves of red fruit 
 E 150a-d Caramels quantum satis   only preserves of red fruit 
 E 160a Carotenes quantum satis   only preserves of red fruit 
 E 160c Paprika extract, capsanthin, 
capsorubin quantum satis   only preserves of red fruit 
 E 162 Beetroot Red, betanin quantum satis   only preserves of red fruit 
 E 163 Anthocyanins quantum satis   only preserves of red fruit 
 E 101 Riboflavins quantum satis   only vegetables (excluding olives) 
 E 140 Chlorophylls, Chlorophyllins quantum satis   only vegetables (excluding olives) 
 E 141 Copper complexes of 
chlorophylls and chlorophyllins quantum satis   only vegetables (excluding olives) 
 E 150a-d Caramels quantum satis   only vegetables (excluding olives) 
 E 160a Carotenes quantum satis   only vegetables (excluding olives) 
 E 162 Beetroot Red, betanin quantum satis   only vegetables (excluding olives) 
 E 163 Anthocyanins quantum satis   only vegetables (excluding olives) 
 E 200 - 213 Sorbic acid - sorbates; Benzoic 
acid - benzoates 2000 (1) (2) only vegetables (excluding olives) 
 E 200 - 203 Sorbic acid - sorbates 1000 (1) (2) only olives and olive-based preparations 
 E 210 - 213 Benzoic acid - benzoates 500 (1) (2) only olives and olive-based preparations 
 E 200 - 213 Sorbic acid - sorbates; Benzoic 
acid - benzoates 1000 (1) (2) only olives and olive-based preparations  
EN 65   EN  E 220 - 228 Sulphur dioxide - sulphites 100 (3) except olives and golden peppers in brine 
 E 220 - 228 Sulphur dioxide - sulphites 500 (3) only golden peppers in brine 
 E 579 Ferrous gluconate 150  only olives darkened by oxidation 
 E 585 Ferrous lactate 150  only olives darkened by oxidation 
 E 950 Acesulfame K 200  only sweet-sour preserves of fruit and vegetables 
 E 951 Aspartame 300  only sweet-sour preserves of fruit and vegetables 
 E 954 Saccharin and its Na, K and Ca 
salts 160 (52) only sweet-sour preserves of fruit and vegetables 
 E 955 Sucralose 180  only sweet-sour preserves of fruit and vegetables 
 E 959 Neohesperidine DC 100  only sweet-sour preserves of fruit and vegetables 
 E 961 Neotame 10  only sweet-sour preserves of fruit and vegetables 
 E 962 Salt of aspartame-acesulfame 20 0 (11)a, (49), (50) only sweet-sour preserves of fruit and vegetables 
  (1): The additives may be added individually or in combination 
  (2): The maximum level is applicable to the sum and the levels are expressed as the free acid. 
  (3): Maximum levels are expressed as SO 2 relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 
10 mg/l is not considered to be present. 
  (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent 
  (34): Maximum indiviually or for the combination of E 120, E 122, E 124, E 129, E 131, E 133 
  (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and ace sulfame-K (E 
950). 
  (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in  combination with 
E 950 or E 951 
  (52): Maximum usable levels are expressed in free imide 
04.2.3 Canned or bottled fruit and vegetables  
 E 101 Riboflavins quantum satis   only preserves of red fruit 
 E 120 Cochineal, Carminic acid, 
Carmines 200 (34) only preserves of red fruit 
 E 122 Azorubine, Carmoisine 200 (34) only preserves of red fruit 
 E 124 Ponceau 4R, Cochineal Red A 20 0 (34) only preserves of red fruit  
EN 66   EN  E 129 Allura Red AG 200 (34) only preserves of red fruit 
 E 131 Patent Blue V 200 (34) only preserves of red fruit 
 E 133 Brilliant Blue FCF 200 (34) only preserves of red fruit 
 E 140 Chlorophylls, Chlorophyllins quantum satis   only preserves of red fruit 
 E 141 Copper complexes of 
chlorophylls and chlorophyllins quantum satis   only preserves of red fruit 
 E 150a-d Caramels quantum satis   only preserves of red fruit 
 E 160a Carotenes quantum satis   only preserves of red fruit 
 E 160c Paprika extract, capsanthin, 
capsorubin quantum satis   only preserves of red fruit 
 E 162 Beetroot Red, betanin quantum satis   only vegetables (excluding olives) 
 E 163 Anthocyanins quantum satis   only preserves of red fruit 
 E 102 Tartrazine 100  only processed mushy and garden peas (canned) 
 E 133 Brilliant Blue FCF 20  only processed mushy and garden peas (canned) 
 E 142 Green S 10  only processed mushy and garden peas (canned) 
 E 127 Erythrosine 200  only cockta il cherries and candied cherries 
 E 127 Erythrosine 150  only biggareaux cherries in syrup and in cocktails 
 E 220 - 228 Sulphur dioxide - sulphites 50 (3) only white vegetables, including pulses 
 E 220 - 228 Sulphur dioxide - sulphites 250 (3) only bottled, sliced lemon 
 E 220 - 228 Sulphur dioxide - sulphites 100 (3) only bottled whiteheart cherries; vacuum packed sweetcorn 
 E 260 Acetic acid quantum satis    
 E 261 Potassium acetate quantum satis    
 E 262 Sodium acetates quantum satis    
 E 263 Calcium acetate quantum satis    
 E 270 Lactic acid quantum satis    
 E 296 Malic acid quantum satis    
 E 300 Ascorbic acid quantum satis    
 E 301 Sodium ascorbate quantum satis     
EN 67   EN  E 302 Calcium ascorbate quantum satis    
 E 325 Sodium lactate quantum satis    
 E 326 Potassium lactate quantum satis    
 E 327 Calcium lactate quantum satis    
 E 330 Citric acid quantum satis    
 E 331 Sodium citrates quantum satis    
 E 332 Potassium citrates quantum satis    
 E 333 Calcium citrates quantum satis    
 E 334 Tartaric acid (L(+)-) quantum satis    
 E 335 Sodium tartrates quantum satis    
 E 336 Potassium tartrates quantum satis    
 E 337 Sodium potassium tartrate quantum satis    
 E 385 Calcium disodium ethylene 
diamine tetra-acetate (Calcium disodium EDTA) 250  only pulses, legumes, mushrooms and artichokes 
 E 410 Locust bean gum quantum satis   only chestnuts in liquid 
 E 412 Guar gum quantum satis   only chestnuts in liquid 
 E 415 Xanthan gum quantum satis   only chestnuts in liquid 
 E 509 Calcium chloride quantum satis    
 E 512 Stannous chloride 25 (55) only white asparagus 
 E 575 Glucono-delta-lactone quantum satis    
 E 579 Ferrous gluconate 150  only olives darkened by oxidation 
 E 585 Ferrous lactate 150  only olives darkened by oxidation 
 E 900 Dimethyl polysiloxane 10   
 E 950 Acesulfame K 350  only fruit energy-reduced or with no added sugar 
 E 951 Aspartame 1000  only fruit energy-reduced or with no added sugar 
 E 952 Cyclamic acid and its Na and Ca 
salts 1000 (51) only fruit energy-reduced or with no added sugar  
EN 68   EN  E 954 Saccharin and its Na, K and Ca 
salts 200 (52) only fruit energy-reduced or with no added sugar 
 E 955 Sucralose 400  only fruit energy-reduced or with no added sugar 
 E 959 Neohesperidine DC 50  only fruit energy-reduced or with no added sugar 
 E 961 Neotame 32  only fruit energy-reduced or with no added sugar 
 E 962 Salt of aspartame-acesulfame 35 0 (11)a, (49), (50) only fruit ener gy-reduced or with no added sugar 
  (3): Maximum levels are expressed as SO 2 relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 
10 mg/l is not considered to be present. 
  (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent 
  (34): Maximim indiviually or for the combination of E 120, E 122, E 124, E 129, E 131, E 133 
  (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and ace sulfame-K (E 
950). 
  (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in  combination with 
E 950 or E 951 
  (51): Maximum usable levels are expressed in free acid 
  (52): Maximum usable levels are expressed in free imide 
  (55): Expressed as Sn 
04.2.4 Fruit and vegetable preparations, excluding products covered by 5.4  
04.2.4.1 Fruit and vegetable p reparations excluding compote  
 Group I Additives    
 Group II Colours at quantum satis  quantum satis   only mostarda di frutta 
 Group III Food colours with combined 
maximum limit 200  only mostarda di frutta 
 Group IV Polyols quantum satis   only energy-reduced or with no added sugar, with the exception of 
those intended for the manufacture of fruit-juice based drinks 
 E 101 Riboflavins quantum satis   only preserves of red fruit 
 E 120 Cochineal, Carminic acid, 
Carmines 200 (34) only preserves of red fruit 
 E 122 Azorubine, Carmoisine 200 (34) only preserves of red fruit  
EN 69   EN  E 124 Ponceau 4R, Cochineal Red A 20 0 (34) only preserves of red fruit 
 E 129 Allura Red AG 200 (34) only preserves of red fruit 
 E 131 Patent Blue V 200 (34) only preserves of red fruit 
 E 133 Brilliant Blue FCF 200 (34) only preserves of red fruit 
 E 140 Chlorophylls, Chlorophyllins quantum satis   only preserves of red fruit 
 E 141 Copper complexes of 
chlorophylls and chlorophyllins quantum satis   only preserves of red fruit 
 E 150a-d Caramels quantum satis   only preserves of red fruit 
 E 160a Carotenes quantum satis   only preserves of red fruit 
 E 160c Paprika extract, capsanthin, 
capsorubin quantum satis   only preserves of red fruit 
 E 162 Beetroot Red, betanin quantum satis   only vegetables (excluding olives) 
 E 163 Anthocyanins quantum satis   only preserves of red fruit 
 E 200 - 203 Sorbic acid - sorbates 1000 (1) (2) only fruit and vegetable preparations including seaweed based 
preparations, fruit-based sauces, aspic, excluding purée, mousse, compote, salads and similar products, canned or bottled 
 E 210 - 213 Benzoic acid - benzoates 500 (1) (2) only seaweed preparations, olives and olive-based preparations 
 E 210 - 213 Benzoic acid - benzoates 2000 (1) (2) only cooked red beet 
 E 200 - 213 Sorbic acid - sorbates; Benzoic 
acid - benzoates 1000 (1) (2) only olive-based preparations 
 E 220 - 228 Sulphur dioxide - sulphites 50 (3) only processed white vegetables and mushrooms 
 E 220 - 228 Sulphur dioxide - sulphites 100 (3) only rehydrated dried fruit and lychees, mostarda di frutta 
 E 220 - 228 Sulphur dioxide - sulphites 300 (3) only onion, garlic and shallot pulp 
 E 220 - 228 Sulphur dioxide - sulphites 800 (3) only horseradish pulp 
 E 220 - 228 Sulphur dioxide - sulphites 800 (3) only Jellying fruit extract, liquid pectin for sale to the final consumer  
 E 338 - 452 Phosphoric acid - phosphates - di 
- tri- and polyphosphates 800 (1) (4) only fruit preparations 
 E 338 - 452 Phosphoric acid - phosphates - di 
- tri- and polyphosphates 4000 (1) (4) only glazing vegetable products   
EN 70   EN  E 405 Propane-1, 2-diol alginate 5000   
 E 481 - 482 Stearoyl-2- lactylates 2000 (1) only Mostarda di frutta 
 E 950 Acesulfame K 350  only energy-reduced 
 E 951 Aspartame 1000  only energy-reduced 
 E 952 Cyclamic acid and its Na and Ca 
salts 250 (51) only energy-reduced 
 E 954 Saccharin and its Na, K and Ca 
salts 200 (52) only energy-reduced 
 E 955 Sucralose 400  only energy-reduced 
 E 959 Neohesperidine DC 50  only energy-reduced 
 E 961 Neotame 32  only energy-reduced 
 E 962 Salt of aspartame-acesulfame 350 (11)a, (49), (50) only energy-reduced 
  (1): The additives may be added individually or in combination 
  (2): The maximum level is applicable to the sum and the levels are expressed as the free acid. 
  (3): Maximum levels are expressed as SO 2 relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 
10 mg/l is not considered to be present. 
  (4): The maximum level is expressed as P 2O5 
  (11): limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent 
  (34): max indiviually or for the combination of E 120, E 122, E 124, E 129, E 131, E 133 
  (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and ace sulfame-K (E 
950). 
  (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in  combination with 
E 950 or E 951 
  (51): Maximum usable levels are expressed in free acid 
  (52): Maximum usable levels are expressed in free imide 
04.2.4.2 Compote, excluding po ducts covered by category 16  
 E 300 Ascorbic acid quantum satis    
 E 301 Sodium ascorbate quantum satis    
 E 302 Calcium ascorbate quantum satis     
EN 71   EN  E 330 Citric acid quantum satis    
 E 331 Sodium citrates quantum satis    
 E 332 Potassium citrates quantum satis    
 E 333 Calcium citrates quantum satis    
 E 440 Pectin quantum satis   only fruit compote other than apple 
 E 509 Calcium chloride quantum satis   only fruit compote other than apple 
04.2.5 Jam, jellies and marmalades and similar products  
04.2.5.1 Extra jam and extra jelly as defined by Directive 2001/113/EEC  
 Group IV Polyols quantum satis   only energy-reduced jams, jellies, marmalades or with no added sugar 
 E 200 - 213 Sorbic acid - sorbates; Benzoic 
acid - benzoates 1000 (1) (2) only low-sugar and similar low calorie or sugar-free products , 
mermeladas  
 E 210 - 213 Benzoic acid - benzoates 500 (1) (2) only low-sugar and similar low calorie or sugar-free products , 
mermeladas  
 E 220 - 228 Sulphur dioxide - sulphites 100 (3) only jams, jellies and marmelades made with sulphited fruit 
 E 270 Lactic acid quantum satis    
 E 296 Malic acid quantum satis    
 E 300 Ascorbic acid quantum satis    
 E 327 Calcium lactate quantum satis    
 E 330 Citric acid quantum satis    
 E 331 Sodium citrates quantum satis    
 E 333 Calcium citrates quantum satis    
 E 334 Tartaric acid (L(+)-) quantum satis    
 E 335 Sodium tartrates quantum satis    
 E 350 Sodium malates quantum satis    
 E 440 Pectins quantum satis    
 E 471 Mono- and diglycerides of fatty 
acids quantum satis    
 E 950 Acesulfame K 1000  only energy-reduced jams jellies and marmalades  
EN 72   EN  E 951 Aspartame 1000  only energy-reduced jams jellies and marmalades 
 E 952 Cyclamic acid and its Na and Ca 
salts 1000  only energy-reduced jams jellies and marmalades 
 E 954 Saccharin and its Na, K and Ca 
salts 200 (51) only energy-reduced jams jellies and marmalades 
 E 955 Sucralose 400 (52) only energy-reduced jams jellies and marmalades 
 E 959 Neohesperidine DC 50  only energy-reduced jams jellies and marmalades 
 E 961 Neotame 32  only energy-reduced jams jellies and marmalades 
 E 961 Neotame 2  only energy-reduced jams jellies and marmalades, as flavour enhancer 
 E 962 Salt of aspartame-acesulfame 1 000 (11)b, (49), (50) only energy-r educed jams jellies and marmalades 
  (1): The additives may be added individually or in combination 
  (2): The maximum level is applicable to the sum and the levels are expressed as the free acid. 
  (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent 
  (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and ace sulfame-K (E 
950). 
  (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in  combination with 
E 950 or E 951 
  (51): Maximum usable levels are expressed in free acid 
  (52): Maximum usable levels are expressed in free imide 
04.2.5.2 Jam, jellies and marmalade s and sweetened chestnut  puree as defined by Directive 2001/113/EEC 
 Group IV Polyols quantum satis   only energy-reduced or with no added sugars 
 E 100 Curcumin quantum satis   except chestnut puree 
 E 104 Quinoline Yellow 100 (31) except chestnut puree 
 E 110 Sunset Yellow FCF/Orange 
Yellow S 100 (31) except chestnut puree 
 E 120 Cochineal, Carminic acid, 
Carmines 100 (31) except chestnut puree 
 E 124 Ponceau 4R, Cochineal Red A 100 (31) except chestnut puree 
 E 140 Chlorophylls, Chlorophyllins quantum satis   except chestnut puree  
EN 73   EN  E 141 Copper complexes of 
chlorophylls and chlorophyllins quantum satis   except chestnut puree 
 E 142 Green S 100 (31) except chestnut puree 
 E 150a-d Caramels quantum satis   except chestnut puree 
 E 160a Carotenes quantum satis   except chestnut puree 
 E 160c Paprika extract, capsanthin, 
capsorubin quantum satis   except chestnut puree 
 E 160d Lycopene 10 (31) except chestnut puree 
 E 161b Lutein 100 (31) except chestnut puree 
 E 162 Beetroot Red, betanin quantum satis   except chestnut puree 
 E 163 Anthocyanins quantum satis   except chestnut puree 
 E 200 - 213 Sorbic acid - sorbates; Benzoic 
acid - benzoates 1000 (1) (2) only low-sugar and similar low calorie or sugar-free products spreads, 
mermeladas  
 E 210 - 213 Benzoic acid - benzoates 500 (1) (2) only low-sugar and similar low calorie or sugar-free products; 
mermeladas  
 E 220 - 228 Sulphur dioxide - sulphites 50 (3)  
 E 220 - 228 Sulphur dioxide - sulphites 100 (3) only jams, jellies and marmelades made with sulphited fruit 
 E 270 Lactic acid quantum satis    
 E 296 Malic acid quantum satis    
 E 300 Ascorbic acid quantum satis    
 E 327 Calcium lactate quantum satis    
 E 330 Citric acid quantum satis    
 E 331 Sodium citrates quantum satis    
 E 333 Calcium citrates quantum satis    
 E 334 Tartaric acid (L(+)-) quantum satis    
 E 335 Sodium tartrates quantum satis    
 E 350 Sodium malates quantum satis    
 E 400 - 404 Alginic acid - alginates 10000 (32)   
EN 74   EN  E 406 Agar 10000 (32)  
 E 407 Carrageenan 10000 (32)  
 E 410 Locust bean gum 10000 (32)  
 E 412 Guar gum 10000 (32)  
 E 415 Xanthan gum 10000 (32)  
 E 418 Gellan gum 10000 (32)  
 E 440 Pectins quantum satis    
 E 471 Mono- and diglycerides of fatty 
acids quantum satis    
 E 493 Sorbitan monolaurate 25  only jelly marmalade 
 E 509 Calcium chloride quantum satis    
 E 524 Sodium hydroxide quantum satis    
 E 900 Dimethyl polysiloxane 10   
 E 950 Acesulfame K 1000  only energy-reduced jams, jellies and marmalades   
 E 951 Aspartame 1000  only energy-reduced jams, jellies and marmalades   
 E 952 Cyclamic acid and its Na and Ca 
salts 1000 (51) only energy-reduced jams, jellies and marmalades   
 E 954 Saccharin and its Na, K and Ca 
salts 200 (52) only energy-reduced jams, jellies and marmalades   
 E 955 Sucralose 400  only energy-reduced jams, jellies and marmalades   
 E 959 Neohesperidine DC 50  only energy-reduced jams, jellies and marmalades   
 E 959 Neohesperidine DC 5  only fruit jellies as flavour enhancer 
 E 961 Neotame 32  only energy-reduced jams, jellies and marmalades   
 E 961 Neotame 2  only energy-reduced jams jellies and marmalades, as flavour enhancer 
 E 962 Salt of aspartame-acesulfame  1000 (11)b, (49), (50) only en ergy-reduced jams, jellies and marmalades   
  (1): The additives may be added individually or in combination 
  (2): The maximum level is applicable to the sum and the levels are expressed as the free acid. 
  (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent  
EN 75   EN   (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and ace sulfame-K (E 
950). 
  (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in  combination with 
E 950 or E 951 
  (51): Maximum usable levels are expressed in free acid 
  (52): Maximum usable levels are expressed in free imide 
  (31): Maximum indiviually or in combination with E 104, E 110, E 120, E 124, E 142, E 160d and E 161b 
  (32): Maximum indiviually or in combination with E 400 - 404, E 406, E 407, E 410, E 412, E 415 and E 418 
04.2.5.3 Other similar fruit or vegetable spreads  
 Group II Colours at quantum satis    except crème de pruneaux  
 Group IV Polyols quantum satis   only energy-reduced or with no added sugar 
 E 100 Curcumin quantum satis   except crème de pruneaux  
 E 104 Quinoline Yellow 100 (31) except crème de pruneaux  
 E 110 Sunset Yellow FCF/Orange 
Yellow S 100 (31) except crème de pruneaux  
 E 120 Cochineal, Carminic acid, 
Carmines 100 (31) except crème de pruneaux  
 E 124 Ponceau 4R, Cochineal Red A 100 (31) except crème de pruneaux  
 E 142 Green S 100 (31) except crème de pruneaux  
 E 160d Lycopene 10 (31) except crème de pruneaux  
 E 161b Lutein 100 (31) except crème de pruneaux  
 E 200 - 213 Sorbic acid - sorbates; Benzoic 
acid - benzoates 1000 (1) (2) other fruit-based spreads, m ermeladas  
 E 200 - 213 Sorbic acid - sorbates; Benzoic 
acid - benzoates 1500 (1) (2) only marmelada  
 E 210 - 213 Benzoic acid - benzoates 500 (1) (2) other fruit-based spreads, m ermeladas  
 E 210 - 213 Benzoic acid - benzoates 1000 (1) (2) only dulce de membrillo  
 E 220 - 228 Sulphur dioxide - sulphites 50 (3)   
EN 76   EN  E 270 Lactic acid quantum satis    
 E 296 Malic acid quantum satis    
 E 300 Ascorbic acid quantum satis    
 E 327 Calcium lactate quantum satis    
 E 330 Citric acid quantum satis    
 E 331 Sodium citrates quantum satis    
 E 333 Calcium citrates quantum satis    
 E 334 Tartaric acid (L(+)-) quantum satis    
 E 335 Sodium tartrates quantum satis    
 E 350 Sodium malates quantum satis    
 E 400 - 404 Alginic acid - alginates 10000 (32)  
 E 406 Agar 10000 (32)  
 E 407 Carrageenan 10000 (32)  
 E 410 Locust bean gum 10000 (32)  
 E 412 Guar gum 10000 (32)  
 E 415 Xanthan gum 10000 (32)  
 E 418 Gellan gum 10000 (32)  
 E 440 Pectins quantum satis    
 E 471 Mono- and diglycerides of fatty 
acids quantum satis    
 E 509 Calcium chloride quantum satis    
 E 524 Sodium hydroxide quantum satis    
 E 900 Dimethyl polysiloxane 10   
 E 950 Acesulfame K 1000  only dried-fruit-based sandwich spreads, energy-reduced or with no 
added sugar 
 E 951 Aspartame 1000  only dried-fruit-based sandwich spreads, energy-reduced or with no 
added sugar 
 E 952 Cyclamic acid and its Na and Ca 500 (51) only dried-fruit-based sandwich spreads, energy-reduced or with no  
EN 77   EN salts added sugar 
 E 954 Saccharin and its Na, K and Ca 
salts 200 (52) only dried-fruit-based sandwich spreads, energy-reduced or with no 
added sugar 
 E 955 Sucralose 400  only dried-fruit-based sandwich spreads, energy-reduced or with no 
added sugar 
 E 959 Neohesperidine DC 50  only dried-fruit-based sandwich spreads, energy-reduced or with no 
added sugar 
 E 961 Neotame 32  only dried-fruit-based sandwich spreads, energy-reduced or with no 
added sugar 
 E 962 Salt of aspartame-acesulfa me 1000 (11)b, (49), (50) only dried-fruit-based sandwich spreads, energy-reduced or with no 
added sugar 
  (1): The additives may be added individually or in combination 
  (2): The maximum level is applicable to the sum and the levels are expressed as the free acid. 
  (3): Maximum levels are expressed as SO 2 relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 
10 mg/l is not considered to be present. 
  (11): limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent 
  (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and ace sulfame-K (E 
950). 
  (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in  combination with 
E 950 or E 951 
  (51): Maximum usable levels are expressed in free acid 
  (52): Maximum usable levels are expressed in free imide 
  (31): Maximum indiviually or in combination with E 104, E 110, E 120, E 124, E 142, E 160d and E 161b 
  (32): Maximum indiviually or in combination with E 400 - 404, E 406, E 407, E 410, E 412, E 415 and E 418 
04.2.5.4 Nut butters and nut spreads  
 Group I Additives    
 E 310 - 320 Gallates, TBHQ and BHA 200 (1) (41) only processed nuts 
 E 338 - 452 Phosphoric acid - phosphates - di 
- tri- and polyphosphates 5000 (1), (4) only spreadable fats excluding butter 
 E 392 Extracts of rosemary 200 (41) (46)   
EN 78   EN   (1): The additives may be added individually or in combination 
  (4): The maximum level is expressed as P 2O5 
  (41): Expressed on fat basis 
  (46): As the sum of carnosol and carnosic acid 
04.2.6 Processed potato products  
 Group I Additives    
 E 100 Curcumin quantum satis   only dried potato granules and flakes 
 E 200 - 203 Sorbic acid - sorbates 2000 (1) (2) only potato dough and prefried potato slices 
 E 220 - 228 Sulphur dioxide - sulphites 400 (3) only dehydrated potatos products 
 E 220 - 228 Sulphur dioxide - sulphites 100 (3)  
 E 310 - 320 Gallates, TBHQ and BHA 25 (1) only dehydrated potatos 
 E 338 - 452 Phosphoric acid - phosphates - di 
- tri- and polyphosphates 5000 (1) (4) including prefried frozen en deepfrozen potatoes 
 E 392 Extracts of rosemary 200 (46) only dehydrated potatos products 
 E 426 Soybean hemicellulose 10000  only prepacked processed potato products 
  (1): The additives may be added individually or in combination 
  (2): The maximum level is applicable to the sum and the levels are expressed as the free acid. 
  (3): Maximum levels are expressed as SO 2 relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 
10 mg/l is not considered to be present. 
  (4): The maximum level is expressed as P 2O5 
  (46): As the sum of carnosol and carnosic acid 
05.0 Confectionery 
05.1 Cocoa and Chocolate products as covered by Directive 2000/36/EC  
 Group I Additives   only energy-reduced or with no added sugars 
 Group IV Polyols quantum satis   only energy-reduced or with no added sugars 
 E 170 Calcium carbonates 70000 (*)  
 E 322 Lecithins quantum satis    
 E 330 Citric acid 5000    
EN 79   EN  E 334 Tartaric acid (L(+)-) 5000   
 E 414 Gum arabic (acacia gum) quantum satis   as glazing agent only 
 E 422 Glycerol quantum satis    
 E 440 Pectins quantum satis   as glazing agent only 
 E 442 Ammoniumphosphatides 10000   
 E 471 Mono- and diglycerides of fatty 
acids quantum satis    
 E 472c Citric acid esters of mono- and 
diglycerides of fatty acids quantum satis    
 E 476 Polyglycerol po lyricinoleate 5000   
 E 492 Sorbitan tristearate 10000   
 E 500 - 504 Carbonates 70000 (*)  
 E 524 - 528 Hydroxides 70000 (*)  
 E 530 Magnesium oxide 70000 (*)  
 E 901 Beeswax, white and yellow quantum satis   as glazing agent only 
 E 902 Candelilla wax quantum satis   as glazing agent only 
 E 903 Carnauba wax 500  as glazing agent only 
 E 904 Shellac quantum satis   as glazing agent only 
 E 950 Acesulfame K 500  only energy-reduced or with no added sugars 
 E 951 Aspartame 2000  only energy-reduced or with no added sugars 
 E 954 Saccharin and its Na, K and Ca 
salts 500 (52) only energy-reduced or with no added sugars 
 E 955 Sucralose 800  only energy-reduced or with no added sugars 
 E 957 Thaumatin 50  only energy-reduced or with no added sugars 
 E 959 Neohesperidine DC 100  only energy-reduced or with no added sugars 
 E 961 Neotame 65  only energy-reduced or with no added sugars 
 E 962 Salt of aspartame-acesulfame 500 (11)a, (49), (50) only energy-r educed or with no added sugars 
  (*) E 170, E 500 - 504, E 524 - 528 and E 530: 7 % on dry matter, without fat, expressed as potassium carbonates  
EN 80   EN   (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent 
  (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and ace sulfame-K (E 
950). 
  (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in  combination with 
E 950 or E 951 
  (52): Maximum usable levels are expressed in free imide 
05.2 Other confectionery including  breath refreshening microsweets  
 Group I Additives   The substances listed under numbers E 400, E 401, E 402, E 403, E 
404, E 406, E 407, 407a, E 410, E 412, E 413, E 414, E 415, E 417, E 418, E 425 and E 440 may not be used in jelly mini-cups, defined, for the purpose of this Regulation, as jelly confectionery of a firm 
consistence, contained in semi rigid mini-cups or mini-capsules, 
intended to be ingested in a single bite by exerting pressure on the 
mini-cups or mini-capsule to project the confectionery into the mouth; 
E 410, E 412, E 415 E 417 and E 425 may not be used to produce dehydrated foods intended to rehydrate on ingestion. 
E425 is not may not be used in jelly confectionary 
 Group II Colours at quantum satis  quantum satis    
 Group III Food colours with combined 
maximum limit 300 (25) except candied fruit and vegetables 
 Group III Food colours with combined 
maximum limit 200  only candied fruit and vegetables 
 Group IV Polyols quantum satis   only with no added sugar 
 Group IV Polyols quantum satis   only starch based confectionary energy reduced or with no added 
sugar 
 Group IV Polyols quantum satis   only cocoa or dried fruit based, milk or fat-based sandwich spreads, 
energy-reduced or with no added sugar 
 Group IV Polyols quantum satis   only cocoa based or dried fruit based confectionery, energy reduced or 
with no added sugar 
 Group IV Polyols quantum satis   only for crystallized fruit, energy reduced or with no added sugar 
 E 160d Lycopene 30    
EN 81   EN  E 173 Aluminium quantum satis   only external coating of sugar confectionery for the decoration of 
cakes and pastries 
 E 174 Silver quantum satis   only external coating of confectionery 
 E 175 Gold quantum satis   only external coating of confectionery 
 E 200 - 219 Sorbic acid - sorbates; Benzoic 
acid - benzoates; p-hydroxybenzoates 1500 (1) (2) (5) except candied chocolate, crystillized or glacé fruit, vegetables, 
angelica and citrus peel 
 E 200 - 213 Sorbic acid - sorbates; Benzoic 
acid - benzoates 1000 (1) (2) only candied, crystillized or glacé fruit, vegetables, angelica and citrus 
peel 
 E 220 - 228 Sulphur dioxide - sulphites 100 (3) only candied, crystillized or glacé fruit, vegetables, angelica and citrus 
peel 
 E 220 - 228 Sulphur dioxide - sulphites 50 (3) only glucose syrup-based confectionery (carry over from the glucose 
syrup only) 
 E 297 Fumaric acid 1000  only sugar confectionery 
 E 338 - 452 Phosphoric acid - phosphates - di 
- tri- and polyphosphates 5000 (1) (4) only sugar confectionery, except candied fruit 
 E 338 - 452 Phosphoric acid - phosphates - di 
- tri- and polyphosphates 800 (1) (4) only candied fruit 
 E 405 Propane-1, 2-diol alginate 1500  only sugar confectionery 
 E 426 Soybean hemicellulose 10000  only jelly confectionery, except jelly mini-cups 
 E 432 - 436 Polysorbates 1000 (1) only sugar confectionery 
 E 442 Ammoniumphosphatides 10000  only cocoa based confectionery 
 E 459 Beta-cyclodextrin quantum satis   only foods in tablet and coated tablet form 
 E 473 - 474 Sucrose esters of fatty acids - 
sucroglycerides 5000  only sugar confectionery 
 E 475 Polyglycerol esters of fatty acids 2000  only sugar confectionery 
 E 476 Polyglycerol polyricinoleate 5000  only cocoa based confectionery 
 E 477 Propane-1,2-diol esters of fatty 
acids 5000  only sugar confectionery 
 E 481 - 482 Stearoyl-2- lactylates 5000 (1) only sugar confectionery  
EN 82   EN  E 491 - 495 Sorbitan esters 5000 (1) only sugar confectionery 
 E 492 Sorbitan tristearate 10000  only cocoa based confectionary 
 E 520 - 523 Aluminium sulphates 200 (1) (38) onl y candied, crystillized or glacé fruit and vegetables 
 E 551 - 559 Silicon dioxide - silicates quantum satis  (1) surface treatment only 
 E 900 Dimethyl polysiloxane 10   
 E 901 Beeswax, white and yellow quantum satis   as glazing agent only 
 E 902 Candelilla wax quantum satis   as glazing agent only 
 E 903 Carnauba wax 500  as glazing agent only 
 E 904 Shellac quantum satis   as glazing agent only 
 E 905 Microcrystalline wax quantum satis   surface treatment only 
 E 907 Hydrogenated poly-1-decene 2000  only as glazing agent for sugar confectionery 
 E 950 Acesulfame K 500  only cocoa or dried fruit based, energy reduced or with no added 
sugar 
 E 951 Aspartame 2000  only cocoa or dried fruit based, energy reduced or with no added 
sugar 
 E 954 Saccharin and its Na, K and Ca 
salts 500  only cocoa or dried fruit based, energy reduced or with no added 
sugar 
 E 955 Sucralose 800  only cocoa or dried fruit based, energy reduced or with no added 
sugar 
 E 957 Thaumatin 50  only cocoa or dried fruit based, energy reduced or with no added 
sugar 
 E 959 Neohesperidine DC 100  only cocoa or dried fruit based, energy reduced or with no added 
sugar 
 E 961 Neotame 65  only cocoa or dried fruit based, energy reduced or with no added 
sugar 
 E 962 Salt of aspartame-acesulfame 500 (11)a only cocoa or dried fruit based, energy reduced or with no added 
sugar 
 E 950 Acesulfame K 500  only energy reduced tablet form confectionary 
 E 955 Sucralose 200  only energy reduced tablet form confectionary  
EN 83   EN  E 961 Neotame 15  only energy reduced tablet form confectionary 
 E 950 Acesulfame K 1000  only cocoa, milk, dried fruit or fat based sandwich spreads, energy-
reduced or with no added sugar 
 E 951 Aspartame 1000  only cocoa, milk, dried fruit or fat based sandwich spreads, energy-
reduced or with no added sugar 
 E 952 Cyclamic acid and its Na and Ca 
salts 500 (51) only cocoa, milk, dried fruit or fat based sandwich spreads, energy-
reduced or with no added sugar 
 E 954 Saccharin and its Na, K and Ca 
salts 200 (52) only cocoa, milk, dried fruit or fat based sandwich spreads, energy-
reduced or with no added sugar 
 E 955 Sucralose 400  only cocoa, milk, dried fruit or fat based sandwich spreads, energy-
reduced or with no added sugar 
 E 959 Neohesperidine DC 50  only cocoa, milk, dried fruit or fat based sandwich spreads, energy-
reduced or with no added sugar 
 E 961 Neotame 32  only cocoa, milk, dried fruit or fat based sandwich spreads, energy-
reduced or with no added sugar 
 E 962 Salt of aspartame-acesulfa me 1000 (11)b, (49), (50) only cocoa, milk, dried fruit or fat based sandwich spreads, energy-
reduced or with no added sugar 
 E 950 Acesulfame K 1000  only starch based confectionary energy reduced or with no added 
sugar 
 E 951 Aspartame 2000  only starch based confectionary energy reduced or with no added 
sugar 
 E 954 Saccharin and its Na, K and Ca 
salts 300 (52) only starch based confectionary energy reduced or with no added 
sugar 
 E 955 Sucralose 1000  only starch based confectionary energy reduced or with no added 
sugar 
 E 959 Neohesperidine DC 150  only starch based confectionary energy reduced or with no added 
sugar 
 E 961 Neotame 65  only starch based confectionary energy reduced or with no added 
sugar 
 E 961 Neotame 2  only starch based confcetionary energy reduced or with no added 
sugar, as flavour enhancer  
EN 84   EN  E 962 Salt of aspartame-acesulfame 1000 (11)a, (49), (50) only starch based confectionary energy reduced or with no added 
sugar 
 E 950 Acesulfame K 500  only confectionary with no added sugar 
 E 951 Aspartame 1000  only confectionary with no added sugar 
 E 954 Saccharin and its Na, K and Ca 
salts 500 (52) only confectionary with no added sugar 
 E 955 Sucralose 1000  only confectionary with no added sugar 
 E 957 Thaumatin 50  only confectionary with no added sugar 
 E 959 Neohesperidine DC 100  only confectionary with no added sugar 
 E 961 Neotame 32  only confectionary with no added sugar 
 E 962 Salt of aspartame-acesulfame 500 (11)a, (4 9), (50) only confectionary with no added sugar 
 E 950 Acesulfame K 2500  only breath-freshening micro-sweets, with no added sugar 
 E 951 Aspartame 6000  only breath-freshening micro-sweets, with no added sugar 
 E 954 Saccharin and its Na, K and Ca 
salts 3000 (52) only breath-freshening micro-sweets, with no added sugar 
 E 955 Sucralose 2400  only breath-freshening micro-sweets, with no added sugar 
 E 959 Neohesperidine DC 400  only breath-freshening micro-sweets, with no added sugar 
 E 961 Neotame 200  only breath-freshening micro-sweets, with no added sugar 
 E 961 Neotame 3  only breath-freshening micro-sweets and strongly flavoured throat 
pastilles with no added sugar, as flavour enhancer 
 E 962 Salt of aspartame-acesulfame 2500 (11)a, (49), (50)  only breath-freshening micro-sw eets, with no added sugar 
 E 951 Aspartame 2000  only strongly flavoured freshening throat pastilles with no added 
sugar 
 E 955 Sucralose 1000  only strongly flavoured freshening throat pastilles with no added 
sugar 
 E 961 Neotame 65  only strongly flavoured freshening throat pastilles with no added 
sugar 
 E 1204 Pullulan quantum satis   only breath freshening microsweets in the form of films 
  (1): The additives may be added individually or in combination  
EN 85   EN   (2): The maximum level is applicable to the sum and the levels are expressed as the free acid. 
  (3): Maximum levels are expressed as SO 2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 
10 mg/l is not considered to be present. 
  (4): The maximum level is expressed as P 2O5 
  (5): E 214 – 219: p-hydroxybenzoates (PHB), maximum 300 mg/kg 
  (11): limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent 
  (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and ace sulfame-K (E 
950). 
  (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in  combination with 
E 950 or E 951 
  (51): Maximum usable levels are expressed in free acid 
  (52): Maximum usable levels are expressed in free imide 
  (25): The quantities of each of the colours E 110, E 122, E 124 and E 155 may not exceed 50 mg/kg or mg/l 
  (38): Expressed as aluminium 
05.3 Chewing gum  
 Group I Additives    
 Group II Colours at quantum satis  quantum satis    
 Group III Food colours with combined 
maximum limit 300 (25)  
 Group IV Polyols quantum satis   only with no added sugar 
 E 160d Lycopene 300   
 E 200 - 213 Sorbic acid - sorbates; Benzoic 
acid - benzoates 1500 (1) (2)  
 E 297 Fumaric acid 2000   
 E 310 - 321 Gallates, TBHQ, BHA and BHT 400 (1)  
 E 338 - 452 Phosphoric acid - phosphates - di 
- tri- and polyphosphates quantum satis  (1) (4)  
 E 392 Extracts of rosemary 200 (46)  
 E 405 Propane-1, 2-diol alginate 5000    
EN 86   EN  E 416 Karaya gum 5000   
 E 432 - 436 Polysorbates 5000 (1)  
 E 473 - 474 Sucrose esters of fatty acids - 
sucroglycerides 10000 (1)  
 E 475 Polyglycerol esters of fatty acids 5000   
 E 477  Propane-1,2-diol esters of fatty 
acids 5000   
 E 481 - 482 Stearoyl-2- lactylates 2000 (1)  
 E 491 - 495 Sorbitan esters 5000 (1)  
 E 551 Silicon dioxide quantum satis   surface treatment only 
 E 552 Calcium silicate quantum satis   surface treatment only 
 E 553a Magnesium silicate quantum satis   surface treatment only 
 E 553b Talc quantum satis    
 E 650 Zinc acetate 1000   
 E 900 Dimethyl polysiloxane 100   
 E 901 Beeswax, white and yellow quantum satis   as glazing agent only 
 E 902 Candelilla wax quantum satis   as glazing agent only 
 E 903 Carnauba wax 1200 (47) as glazing agent only 
 E 904 Shellac quantum satis   as glazing agent only 
 E 905 Microcrystalline wax quantum satis   surface treatment only 
 E 907 Hydrogenated poly-1-decene 2000  as glazing agent only 
 E 927b Carbamide 30000  only without added sugar 
 E 950 Acesulfame K 800 (12) only with added sugars or polyols, as flavour enhancer 
 E 951 Aspartame 2500 (12) only with added sugars or polyols, as flavour enhancer 
 E 959 Neohesperidine DC 150 (12) only with added sugars or polyols, as flavour enhancer 
 E 957 Thaumatin 10 (12) only with added sugars or polyols, as flavour enhancer 
 E 961 Neotame 3 (12) only with added sugars or polyols, as flavour enhancer 
 E 950 Acesulfame K 2000  only without added sugar  
EN 87   EN  E 951 Aspartame 5500  only without added sugar 
 E 954 Saccharin and its Na, K and Ca 
salts 1200 (52) only without added sugar 
 E 955 Sucralose 3000  only without added sugar 
 E 957 Thaumatin 50  only without added sugar 
 E 959 Neohesperidine DC 400  only without added sugar 
 E 961 Neotame 250  only without added sugar 
 E 962 Salt of aspartame-acesulfame 2000 (1 1)a, (49), (50) only without added sugar 
 E 1518 Glyceryl triacetate (triacetin) quantum satis    
  (1): The additives may be added individually or in combination 
  (2): The maximum level is applicable to the sum and the levels are expressed as the free acid. 
  (4): The maximum level is expressed as P 2O5 
  (11): limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent 
  (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and ace sulfame-K (E 
950). 
  (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in  combination with 
E 950 or E 951 
  (52): Maximum usable levels are expressed in free imide 
  (12): If E 950, E 951, E 957, E 959 and E 961 are used in combination in chewing gu m, the maximum level for each is reduced p roportionally 
  (25): The quantities of each of the colours E 110, E 122, E 124 and E 155 may not exceed 50 mg/kg or mg/l 
  (46): As the sum of carnosol and carnosic acid 
  (47): the maximum amount applies to all uses covered by this regulation, including the provisions set out in Annex III 
05.4 Decorations, coatings and fillings, except fruit based fillings covered  by category 4.2.4  
 Group I Additives    
 Group II Colours at quantum satis  quantum satis    
 Group III Food colours with combined 
maximum limit 500  only decorations, coatings and sauces, except fillings 
 Group III Food colours with combined 
maximum limit 300 (25) only fillings  
EN 88   EN  Group IV Polyols quantum satis   only decorations, coatings and fillings with not added sugar 
 Group IV Polyols quantum satis   only sauces 
 160b Annatto, Bixin, Norbixin 20  only decorations and coatings 
 E 160d Lycopene 30  except red coating of hard-sugar coated chocolate confectionery 
 E 160d Lycopene 200  only red coating of hard-sugar coated chocolate confectionery 
 E 173 Aluminium quantum satis   only external coating of sugar conf ectionery the decoration of cakes 
and pastries 
 E 174 Silver quantum satis   only decoration of chocolates 
 E 175 Gold quantum satis   only decoration of chocolates 
 E 200 - 203 Sorbic acid - sorbates 1000 (1) (2) only toppings (syrups for pancakes, flavoured syrups for milkshakes 
and ice cream; similar products) 
 E 200 - 219 Sorbates, benzoates parabens  1500 (1) (2) (5)  
 E 220 - 228  Sulphur dioxide – sulphites 50 (3) only glucose syrup-based confectionery (carry over from the glucose 
syrup only) 
 E 220 - 228 Sulphur dioxide - sulphites 40 (3) only toppings (syrups for pancakes, flavoured syrups for milkshakes 
and ice cream; similar products) 
 E 220 - 228 Sulphur dioxide - sulphites 100 (3) only fruit fillings for pastries 
 E 297 Fumaric acid 1000   
 E 297 Fumaric acid 2500  only fillings and toppings for fine bakery ware 
 E 338 - 452 Phosphoric acid - phosphates - di 
- tri- and polyphosphates 5000 (1) (4)  
 E 338 - 452 Phosphoric acid - phosphates - di 
- tri- and polyphosphates 3000 (1) (4) only toppings (syrups for pancakes, flavoured syrups for milkshakes 
and ice cream; similar products) 
 E 355 - 357 Adipic acid - adipates 2000 (1) only fillings and toppings for fine bakery ware 
 E 392 Extracts of rosemary 100 (41) (46) only sauces 
 E 405 Propane-1, 2-diol alginate 1500   
 E 405 Propane-1, 2-diol alginate 5000  only fillings, toppings and coatings for fine  bakery wares and desserts 
 E 416 Karaya gum 5000  only fillings, toppings an d coatings for fine ba kery wares and desserts 
 E 426  Soybean hemicellulose 10000  only jelly confectionery (other than jelly mini cups)  
EN 89   EN  E 427 Cassia gum 2500  only fillings toppings an d coatings for fine ba kery wares and dessert 
 E 432 - 436 Polysorbates 1000 (1)  
 E 442 Ammoniumphosphatides 10000  only cocoa based confectionery 
 E 473 - 474 Sucrose esters of fatty acids - 
sucroglycerides 5000   
 E 475  Polyglycerol esters of fatty acids 2000   
 E 476 Polyglycerol polyricinoleate 5000  only cocoa based confectionery 
 E 477  Propane-1,2-diol esters of fatty 
acids 5000   
 E 477 Propane-1,2-diol esters of fatty 
acids 30000  only whipped dessert toppings other than cream 
 E 481 - 482 Stearoyl-2- lactylates 5000 (1)  
 E 491 - 495 Sorbitan esters 5000 (1)  
 E 492 Sorbitan tristearate 10000  only cocoa based confectionary 
 E 551 - 559 Silicon dioxide - silicates quantum satis   surface treatment only 
 E 900 Dimethyl polysiloxane 10   
 E 901 Beeswax, white and yellow quantum satis   as glazing agent only 
 E 902 Candelilla wax quantum satis   as glazing agent only 
 E 903 Carnauba wax 500  as glazing agent only 
 E 903 Carnauba wax 200  as glazing agent only for small fine bakery wares, coated with 
chocolate  
 E 904 Shellac quantum satis   as glazing agent only 
 E 905 Microcrystalline wax quantum satis   surface treatment only 
 E 907 Hydrogenated poly-1-decene 2000  as glazing agent only 
 E 950 Acesulfame K 1000  only starch based confcetionary energy reduced or with no added 
sugar 
 E 951 Aspartame 2000  only starch based confcetionary energy reduced or with no added 
sugar 
 E 954 Saccharin and its Na, K and Ca 300 (52) only starch based confcetionary energy reduced or with no added  
EN 90   EN salts sugar 
 E 955 Sucralose 1000  only starch based confcetionary energy reduced or with no added 
sugar 
 E 959 Neohesperidine DC 150  only starch based confcetionary energy reduced or with no added 
sugar 
 E 961 Neotame 65  only starch based confcetionary energy reduced or with no added 
sugar 
 E 961 Neotame 2  only starch based confcetionary energy reduced or with no added 
sugar, as flavour enhancer 
 E 962 Salt of aspartame-acesulfame 1000 (11)a, (49), (50) only starch based confcetionary energy reduced or with no added 
sugar 
 E 950 Acesulfame K 500  only confectionary with no added sugar 
 E 951 Aspartame 1000  only confectionary with no added sugar 
 E 954 Saccharin and its Na, K and Ca 
salts 500 (52) only confectionary with no added sugar 
 E 955 Sucralose 1000  only confectionary with no added sugar 
 E 957 Thaumatin 50  only confectionary with no added sugar 
 E 959 Neohesperidine DC 100  only confectionary with no added sugar 
 E 961 Neotame 32  only confectionary with no added sugar 
 E 962 Salt of aspartame-acesulfame 500 (11)a, (4 9), (50) only confectionary with no added sugar 
 E 950 Acesulfame K 500  only cocoa or dried fruit based, energy reduced or with no added 
sugar 
 E 951 Aspartame 2000  only cocoa or dried fruit based, energy reduced or with no added 
sugar 
 E 954 Saccharin and its Na, K and Ca 
salts 500 (52) only cocoa or dried fruit based, energy reduced or with no added 
sugar 
 E 955 Sucralose 800  only cocoa or dried fruit based, energy reduced or with no added 
sugar 
 E 957 Thaumatin 50  only cocoa or dried fruit based, energy reduced or with no added 
sugar  
EN 91   EN  E 959 Neohesperidine DC 100  only cocoa or dried fruit based, energy reduced or with no added 
sugar 
 E 961 Neotame 65  only cocoa or dried fruit based, energy reduced or with no added 
sugar 
 E 962 Salt of aspartame-acesul fame 500 (11)a, (49), (50) only cocoa or dried fruit based, energy reduced or with no added 
sugar 
 E 950  Acesulfame-K 350  only sauces 
 E 951 Aspartame 350  only sauces 
 E 954 Saccharin and its Na, K and Ca 
salts (2) 160 (52) only sauces 
 E 955 Sucralose 450  only sauces 
 E 959 Neohesperidine DC 50  only sauces 
 E 961 Neotame 12  only sauces 
 E 961 Neotame 2  only sauces as flavour inhancer 
 E 962 Salt of aspartame-acesulfame (3 ) 350 (11)b, (49), (50) only sauces 
  (1): The additives may be added individually or in combination 
  (2): The maximum level is applicable to the sum and the levels are expressed as the free acid. 
  (3): Maximum levels are expressed as SO 2 relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 
10 mg/l is not considered to be present. 
  (4): The maximum level is expressed as P 2O5 
  (5): E 214 – 219: p-hydroxybenzoates (PHB), maximum 300 mg/kg 
  (11): limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent 
  (41): Expressed on fat basis 
  (46): As the sum of carnosol and carnosic acid 
  (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and ace sulfame-K (E 
950). 
  (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in  combination with 
E 950 or E 951 
  (52): Maximum usable levels are expressed in free imide  
EN 92   EN   (25): The quantities of each of the colours E 110, E 122, E 124 and E 155 may not exceed 50 mg/kg or mg/l 
06. Cereals and cereal products  
06.1 Whole, broken, or flaked grain  
 E 220 - 228 Sulphur dioxide - sulphites 30 (3) only sago and pearl barley 
 E 553b Talc quantum satis   only rice 
  (3): Maximum levels are expressed as SO 2 relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 
10 mg/l is not considered to be present. 
06.2 Flours and other milled products and starches  
06.2.1 Flours  
 E 338 - 452 Phosphoric acid - phosphates - di 
- tri- and polyphosphates 2500 (1) (4)  
 E 338 - 452 Phosphoric acid - phosphates - di 
- tri- and polyphosphates 20000 (1) (4) only self-raising flour 
 E 300 Ascorbic acid quantum satis    
 E 301 Sodium ascorbate quantum satis    
 E 302  Calcium ascorbate  quantum satis    
 E 920 L-cysteine quantum satis    
  (1): The additives may be added individually or in combination 
  (4): The maximum level is expressed as P 2O5  
06.2.2 Starches  
 Group I Additives    
 E 220 - 228 Sulphur dioxide - sulphites 50 (3) excluding starches in infant formulae, follow on formulae and 
processed cereal-based foods and baby foods 
  (3): Maximum levels are expressed as SO 2 relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 
10 mg/l is not considered to be present. 
06.3 Breakfast cereals  
 Group I Additives    
 Group II Colours at quantum satis  quantum satis   only breakfast cereals other than extruded, puffed and/or fruit 
flavoured breakfast cereals   
EN 93   EN  Group IV Polyols quantum satis   only breakfast cereals or cereal-bas ed products, energy reduced or 
with no added sugar 
 E 120 Cochineal, Carminic acid, 
Carmines 200 (53) only fruit flavoured breakfast cereals 
 E 150c Ammonia caramel quantum satis   only extruded puffed and or fruit flavoured breakfast cereals 
 E 160a Carotenes quantum satis   only extruded puffed and or fruit flavoured breakfast cereals 
 E 160b Annatto, Bixin, Norbixin 25  only extruded puffed and or fruit flavoured breakfast cereals 
 E 160c Paprika extract, capsanthin, 
capsorubin quantum satis   only extruded puffed and or fruit flavoured breakfast cereals 
 E 162 Beetrood Red, betanin 200 (53) only fruit flavoured breakfast cereals 
 E 163 Anthocyanins 200 (53) only fruit flavoured breakfast cereals 
 E 310 - 320 Gallates, TBHQ and BHA 200 (1) (13) only pre-cooked cereals 
 E 338 - 452 Phosphoric acid - phosphates - di 
- tri- and polyphosphates 5000 (1) (4)  
 E 475 Polyglycerol esters of fatty acids 10000  only granola type breakfast cereal 
 E 481 - 482 Stearoyl-2- lactylates 5000 (1)  
 E 950 Acesulfame K 1200  only breakfast cereals with a fibre co ntent of more than 15 %, and 
containing at least 20 % bran, energy reduced or with no added sugar 
 E 951 Aspartame 1000  only breakfast cereals with a fibre co ntent of more than 15 %, and 
containing at least 20 % bran, energy reduced or with no added sugar 
 E 954 Saccharin and its Na, K and Ca 
salts 100 (52) only breakfast cereals with a fibre co ntent of more than 15 %, and 
containing at least 20 % bran, energy reduced or with no added sugar 
 E 955 Sucralose 400  only breakfast cereals with a fibre co ntent of more than 15 %, and 
containing at least 20 % bran, energy reduced or with no added sugar 
 E 959 Neohesperidine DC 50  only breakfast cereals with a fibre co ntent of more than 15 %, and 
containing at least 20 % bran, energy reduced or with no added sugar 
 E 961 Neotame 32  only breakfast cereals with a fibre co ntent of more than 15 %, and 
containing at least 20 % bran, energy reduced or with no added sugar 
 E 962 Salt of aspartame-acesulfa me 1000 (11)b, (49), (50) only breakfast cereals with a fibre co ntent of more than 15 %, and 
containing at least 20 % bran, energy reduced or with no added sugar  
EN 94   EN   (1): The additives may be added individually or in combination 
  (4): The maximum level is expressed as P 2O5 
  (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent 
  (13): Maximum limit expressed on fat 
  (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and ace sulfame-K (E 
950). 
  (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in  combination with 
E 950 or E 951 
  (52): Maximum usable levels are expressed in free imide 
  (53): E 120, E 162 and E 163 may be added individually or in combination 
06.4 Pasta  
06.4.1 Fresh pasta  
 E 270 Lactic acid quantum satis    
 E 300 Ascorbic acid quantum satis    
 E 301 Sodium ascorbate quantum satis    
 E 322 Lecithins quantum satis    
 E 330 Citric acid quantum satis    
 E 334 Tartaric acid (L(+)-) quantum satis    
 E 471 Mono- and diglycerides of fatty 
acids quantum satis    
 E 575 Glucono-delta-lactone quantum satis    
06.4.2 Dry pasta  
 Group I Additives   only gluten free and/or pasta intended for hypoproteic diets in 
accordence with Directive 2009/39/EC 
06.4.3 Pre-cooked pasta  
 E 270 Lactic acid quantum satis    
 E 300 Ascorbic acid quantum satis    
 E 301 Sodium ascorbate quantum satis     
EN 95   EN  E 322 Lecithins quantum satis    
 E 330 Citric acid quantum satis    
 E 334 Tartaric acid (L(+)-) quantum satis    
 E 471 Mono- and diglycerides of fatty 
acids quantum satis    
 E 575 Glucono-delta-lactone quantum satis    
06.4.4 Gnocchi  
 Group I Additives    
 E 200 - 203 Sorbic acid - sorbates 1000 (1)  
06.4.5 Fillings of stuffed pasta (ravioli and similar)  
 Group I Additives    
 E 200 - 203 Sorbic acid - sorbates 1000 (1) (2)  
  (1): The additives may be added individually or in combination 
  (2): The maximum level is applicable to the sum and the levels are expressed as the free acid. 
06.5 Noodles  
 group I Additives    
 group II Colours at quantum satis  quantum satis    
 E 338 - 452 Phosphoric acid - phosphates - di 
- tri- and polyphosphates 2000 (1) (4)  
 E 426 Soybean hemicellulose 10000  only pre-packaged ready to eat oriental noodles intended for retail sale 
  (1): The additives may be added individually or in combination 
  (4): The maximum level is expressed as P 2O5 
06.6 Batters  
 Group I Additives    
 Group II Colours at quantum satis  quantum satis    
 Group III Food colours with combined 
maximum limit 500  only batters for coating 
 E 160b Annatto, Bixin, Norbixin 20  only batters for coating  
EN 96   EN  E 160d Lycopene 30  only batters for coating 
 E 200 - 203 Sorbic acid - sorbates 2000 (1) (2)  
 E 200 - 203 Sorbic acid - sorbates 2000 (1) (2)  
 E 338 - 452 Phosphoric acid - phosphates - di 
- tri- and polyphosphates 12000 (1) (4)  
 E 900 Dimethyl polysiloxane 10   
  (1): The additives may be added individually or in combination 
  (2): The maximum level is applicable to the sum and the levels are expressed as the free acid. 
  (4): The maximum level is expressed as P 2O5 
06.7 Pre-cooked or processed cereals  
 Group I Additives    
 Group II Colours at quantum satis  quantum satis    
 E 200 - 203 Sorbic acid - sorbates 200 (1) (2) only polenta  
 E 200 - 203 Sorbic acid - sorbates 2000 (1) (2) only semmelknödelteig  
 E 310 - 320 Gallates, TBHQ and BHA 200 (1) only pre-cooked cereals 
 E 426 Soybean hemicellulose 10000  only pre-packaged ready to eat rice and rice products intended for 
retail sale 
 E 471 Mono- and diglycerides of fatty 
acids quantum satis   only quick-cook rice 
 E 472a Acetic acid esters of mono- and 
diglycerdies of fatty acids quantum satis   only quick-cook rice 
 E 481 - 482 Stearoyl-2- lactylates 4000 (2) only quick-cook rice 
  (1): The additives may be added individually or in combination 
  (2): The maximum level is applicable to the sum and the levels are expressed as the free acid. 
07. Bakery wares  
07.1. Bread and rolls  
 Group I Additives   except products in 7.1.1 and 7.1.2 
 E 150a-d Caramels quantum satis   only Malt bread  
EN 97   EN  E 200 - 203 Sorbic acid - sorbates 2000 (1) (2) only prepacked sliced bread and rye-bread, partially baked, prepacked 
bakery wares intended for retail sale and energy-reduced bread 
intended for retail sale 
 E 280 - 283 Propionic acid - propionates 3000 (1) (6) only pre-packed sliced bread and rye bread 
 E 280 - 283 Propionic acid - propionates 2000 (1) (6) only energy reduced bread, partially baked prepacked bread and 
prepacked rolls and pitta, prepacked polsebrod, boller and dansk flutes 
 E 280 - 283 Propionic acid - propionates 1000 (1) (6) only prepacked bread 
 E 338 - 452 Phosphoric acid - phosphates - di 
- tri- and polyphosphates 20000 (1) (4) only soda bread 
 E 481 - 482 Stearoyl-2- lactylates 3000 (1) except products in 7.1.1 and 7.1.2 
 E 483 Stearyl tartrate 4000  except products in 7.1.1 and 7.1.2 
  (1): The additives may be added individually or in combination 
  (2): The maximum level is applicable to the sum and the levels are expressed as the free acid. 
  (4): The maximum level is expressed as P 2O5 
  (6): Propionic acid and its salts may be present in certain fe rmented products resulting from the fermentation process followin g good 
manufacturing practice. 
07.1.1 Bread prepared solely with the following ingredients: wheat flou r, water, yeast or leaven,salt  
 E 260 Acetic acid quantum satis    
 E 261 Potassium acetate quantum satis    
 E 262 Sodium acetates quantum satis    
 E 263 Calcium acetate quantum satis    
 E 270 Lactic acid quantum satis    
 E 300 Ascorbic acid quantum satis    
 E 301 Sodium ascorbate quantum satis    
 E 302 Calcium ascorbate quantum satis    
 E 304 Fatty acid esters of ascorbic acid quantum satis    
 E 322 Lecithins quantum satis    
 E 325 Sodium lactate quantum satis    
 E 326 Potassium lactate quantum satis     
EN 98   EN  E 327 Calcium lactate quantum satis    
 E 471 Mono- and diglycerides of fatty 
acids quantum satis    
 E 472a Acetic acid esters of mono- and 
diglycerides of fatty acids quantum satis    
 E 472d Tartaric acid esters of mono- and 
diglycerides of fatty acids quantum satis    
 E 472e Mono and diacety tartaric acid 
esters of mono- and diglycerides of fatty acids quantum satis    
 E 472f Mixed acetic and tartaric acid 
esters of mono- and diglycerides of fatty acids quantum satis    
07.1.2 Pain courant francais; Friss búzakenyér, fehér és félbarna kenyerek  
 E 260 Acetic acid quantum satis    
 E 261 Potassium acetate quantum satis   only Friss búzakenyér, fehér és félbarna kenyerek  
 E 262 Sodium acetates quantum satis   only Friss búzakenyér, fehér és félbarna kenyerek  
 E 263 Calcium acetate quantum satis   only Friss búzakenyér, fehér és félbarna kenyerek  
 E 270 Lactic acid quantum satis   only Friss búzakenyér, fehér és félbarna kenyerek  
 E 300 Ascorbic acid quantum satis    
 E 301 Sodium ascorbate quantum satis   only Friss búzakenyér, fehér és félbarna kenyerek  
 E 302 Calcium ascorbate quantum satis   only Friss búzakenyér, fehér és félbarna kenyerek  
 E 304 Fatty acid esters of ascorbic acid quantum satis   only Friss búzakenyér, fehér és félbarna kenyerek  
 E 322 Lecithins quantum satis    
 E 325 Sodium lactate quantum satis   only Friss búzakenyér, fehér és félbarna kenyerek  
 E 326 Potassium lactate quantum satis   only Friss búzakenyér, fehér és félbarna kenyerek  
 E 327 Calcium lactate quantum satis   only Friss búzakenyér, fehér és félbarna kenyerek  
 E 471 Mono- and diglycerdies of fatty 
acids quantum satis     
EN 99   EN 07.2 Fine bakery wares  
 Group I Additives    
 Group II Colours at quantum satis  quantum satis    
 Group III Food colours with combined 
maximum limit 200 (25)  
 Group IV Polyols quantum satis   only energy reduced or with no added sugar 
 E 160b Annatto, Bixin, Norbixin 10   
 E 160d Lycopene 25   
 E 200 - 203 Sorbic acid - sorbates 2000 (1) (2) only with a water activity of more than 0,65 
 E 220 - 228 Sulphur dioxide - sulphites 50  only dry biscuits  
 E 280 - 283 Propionic acid - propionates 2000 (1) (6) only prepacked, with a water activity of more than 0,65 
 E 310 - 320 Gallates, TBHQ and BHA 200 (1) only cake mixes 
 E 338 - 452 Phosphoric acid - phosphates - di 
- tri- and polyphosphates 20000 (1) (4)  
 E 392 Extracts of rosemary 200 (41) (46)  
 E 405 Propane-1, 2-diol alginate 2000   
 E 426 Soybean hemicellulose 10000  only pre-pack aged fine bakery wares intended for retail sale 
 E 432 - 436 Polysorbates 3000 (1)  
 E 473 - 474 Sucrose esters of fatty acids - 
sucroglycerides 10000 (1)  
 E 475 Polyglycerol esters of fatty acids 10000   
 E 477 Propane-1,2-diol esters of fatty 
acids 5000   
 E 481 - 482 Stearoyl-2- lactylates 5000 (1)  
 E 483 Stearyl tartrate 4000   
 E 491 - 495 Sorbitan esters 10000 (1)  
 E 541 Sodium aluminium phosphate 
acidic 1000 -38 only scones and sponge wares  
EN 100   EN  E 901 Beeswax, white and yellow quantum satis   only as glazing agents only for small products of fine bakery wares 
coated with chocolate 
 E 902 Candelilla wax quantum satis   only as glazing agents only for small products of fine bakery wares 
coated with chocolate 
 E 903 Carnauba wax 200  only as glazing agents only for small products of fine bakery wares 
coated with chocolate 
 E 904 Shellac quantum satis   only as glazing agents only for small products of fine bakery wares 
coated with chocolate 
 E 950 Acesulfame K 2000  only cornets and wafers, for ice-cream, with no added sugar 
 E 954 Saccharin and its Na, K and Ca 
salts 800 (52) only cornets and wafers, for ice-cream, with no added sugar 
 E 955 Sucralose 800  only cornets and wafers, for ice-cream, with no added sugar 
 E 959 Neohesperidine DC 50  only cornets and wafers, for ice-cream, with no added sugar 
 E 961 Neotame 60  only cornets and wafers, for ice-cream, with no added sugar 
 E 950 Acesulfame K 2000  only essoblaten - wafer paper 
 E 951 Aspartame 1000  only essoblaten - wafer paper 
 E 954 Saccharin and its Na, K and Ca 
salts 800 (52) only essoblaten - wafer paper 
 E 955 Sucralose 800  only essoblaten - wafer paper 
 E 961 Neotame 60  only essoblaten - wafer paper 
 E 962 Salt of aspartame-acesulfame 1000 (11) b, (49), (50) only essoblaten - wafer paper 
 E 950 Acesulfame K 1000  only fine bakery products for special nutritional uses 
 E 951 Aspartame 1700  only fine bakery products for special nutritional uses 
 E 952 Cyclamic acid and its Na and Ca 
salts 1600 (51) only fine bakery products for special nutritional uses 
 E 954 Saccharin and its Na, K and Ca 
salts 170 (52) only fine bakery products for special nutritional uses 
 E 955 Sucralose 700  only fine bakery products for special nutritional uses 
 E 959 Neohesperidine DC 150  only fine bakery products for special nutritional uses  
EN 101   EN  E 961 Neotame 55  only fine bakery products for special nutritional uses 
 E 962 Salt of aspartame-acesulfame 1000 (11)a, (49), (50)  only fine bakery products for special nutritional uses 
  (1): The additives may be added individually or in combination 
  (2): The maximum level is applicable to the sum and the levels are expressed as the free acid. 
  (4): The maximum level is expressed as P 2O5 
  (6): Propionic acid and its salts may be present in certain fe rmented products resulting from the fermentation process followin g good 
manufacturing practice. 
  (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent 
  (41): Expressed on fat basis 
  (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and ace sulfame-K (E 
950). 
  (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in  combination with 
E 950 or E 951 
  (51): Maximum usable levels are expressed in free acid 
  (52): Maximum usable levels are expressed in free imide 
  (25): The quantities of each of the colours E 110, E 122, E 124 and E 155 may not exceed 50 mg/kg or mg/l 
  (38): Expressed as aluminium 
  (46): As the sum of carnosol and carnosic acid 
08. Meat  
08.1 Unprocessed meat  
08.1.1 Unprocessed meat other than meat preparations as defined by Regulation (EC) No 853/2004 
 E 129 Allura Red AG quantum satis   only for the purpose of health marking 
 E 133 Brilliant Blue FCF quantum satis   only for the purpose of health marking 
 E 155 Brown HT quantum satis   only for the purpose of health marking 
08.1.2 Meat preparations as defined by Regulation (EC) No 853/2004   
EN 102   EN  E 120 Cochineal, Carminic acid, 
Carmines 100  only breakfast sausages  with a minimum cereal contant of 6 % and 
burger meat with a minimum vegetable and/or cereal content of 4 % 
mixed within the meat; In these product s, the meat is minced in such a 
way so that the muscle and fat tissue are completely dispersed, so that fibre makes an emulsion with the fat, giving those products their 
typical appearance 
 E 129 Allura Red AG 25  only breakfast sausages  with a minimum cereal contant of 6 % and 
burger meat with a minimum vegetable and/or cereal content of 4 % 
mixed within the meat; In these product s, the meat is minced in such a 
way so that the muscle and fat tissue are completely dispersed, so that fibre makes an emulsion with the fat, giving those products their 
typical appearance 
 E 150a-d Caramels quantum satis   only breakfast sausages  with a minimum cereal contant of 6 % and 
burger meat with a minimum vegetable and/or cereal content of 4 % 
mixed within the meat; In these product s, the meat is minced in such a 
way so that the muscle and fat tissue are completely dispersed, so that 
fibre makes an emulsion with the fat, giving those products their 
typical appearance 
 E 220 - 228 Sulphur dioxide - sulphites 450 (1), (3) only breakfast sausages ; Burger meat with a minimum vegetable 
and/or cereal content of 4 % mixed within the meat 
 E 220 - 228 Sulphur dioxide - sulphites 450 (1), (3) only salsicha fresca, longaniza fresca , butifarra fresca  
 E 261 Potassium acetate quantum satis   only prepacked preparatio ns of fresh minced meat 
 E 262 Sodium acetates quantum satis   only prepacked preparatio ns of fresh minced meat 
 E 300 Ascorbic acid quantum satis   only gehakt  and prepacked preparations of fresh minced meat 
 E 301 Sodium ascorbate quantum satis   only gehakt  and prepacked preparations of fresh minced meat 
 E 302 Calcium ascorbate quantum satis   only gehakt  and prepacked preparations of fresh minced meat 
 E 325 Sodium lactate quantum satis   only prepacked preparatio ns of fresh minced meat 
 E 326 Potassium lactate quantum satis   only prepacked preparatio ns of fresh minced meat 
 E 330 Citric acid quantum satis   only gehakt  and prepacked preparations of fresh minced meat 
 E 331 Sodium citrates quantum satis   only gehakt  and prepacked preparations of fresh minced meat 
 E 332 Potassium citrates quantum satis   only gehakt  and prepacked preparations of fresh minced meat 
 E 333 Calcium citrates quantum satis   only gehakt  and prepacked preparations of fresh minced meat  
EN 103   EN  E 338 - 452 Phosphoric acid - phosphates - di 
- tri- and polyphosphates 5000 (1) (4) only breakfast sausages; in this product, the meat is minced in such a 
way so that the muscle and fat tissue are completely dispersed, so that 
fibre makes an emulsion with the fat, giving the product its typical 
appearance 
 E 553b Talc quantum satis   surface treatment of sausages 
  (1): The additives may be added individually or in combination 
  (3): Maximum levels are expressed as SO 2 relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 
10 mg/l is not considered to be present. 
  (4): The maximum level is expressed as P 2O5 
08.2 Processed meat  
08.2.1 Non heat treated processed meat  
 Group I Additives    
 E 100 Curcumin 20  only sausages 
 E 100 Curcumin quantum satis   only pasturmas  
 E 101 Riboflavins quantum satis   only pasturmas  
 E 110 Sunset yellow 135  only sobrasada  
 E 120 Cochineal, Carminic acid, 
Carmines 100  only sausages 
 E 120 Cochineal, Carminic acid, 
Carmines 200  only chorizo sausage/salchichon  
 E 120 Cochineal, Carminic acid, 
Carmines quantum satis   only pasturmas  
 E 124 Ponceau 4R, Cochineal Red A 250  only chorizo sausage/salchichon  
 E 124 Ponceau 4R, Cochineal Red A 200  only sobrasada  
 E 150a-d Caramels quantum satis   only sausages 
 E 160a Carotenes 20  only sausages 
 E 160c Paprika extract, capsanthin, 
capsorubin 10  only sausages 
 E 162 Beetroot Red, betanin quantum satis   only sausages  
EN 104   EN  E 200 - 219 Sorbic acid - sorbates; Benzoic 
acid - benzoates; p-
hydroxybenzoates quantum satis  (1) (2) only surface treatment of dried meat products 
 E 235 Natamycin 1 (8) only surface treatment of dried cured sausages 
 E 249 - 250 Nitrites 150 (7)  
 E 251 - 252 Nitrates 150 (7)  
 E 315 Erythorbic acid 500  only cured meat products and preserved meat products 
 E 316 Sodium erythorbate 500  only cured meat products and preserved meat products 
 E 310 - 320 Gallates, TBHQ and BHA 200 (1) (13) only dehydrated meat 
 E 315 Erythorbic acid 500 (9) only cured products and preserved products 
 E 316 Sodium erythorbate 500 (9) only cured products and preserved products 
 E 338 - 452 Phosphoric acid - phosphates - di 
- tri- and polyphosphates 5000 (1) (4)  
 E 392 Extracts of rosemary 100 (46) only dried sausages 
 E 392 Extracts of rosemary 150 (41) (46) excluding dried sausages 
 E 392 Extracts of rosemary 150 (46) Only dehydrated meat 
 E 553b Talc quantum satis   surface treatment of sausages 
 E 959 Neohesperidine DC 5  as flavour enhancer only 
  (1): The additives may be added individually or in combination 
  (2): The maximum level is applicable to the sum and the levels are expressed as the free acid. 
  (4): The maximum level is expressed as P 2O5 
  (7): Maximum amount that may be added during manufacturing 
  (8): mg/dm² surface, not present at a depth of 5 mm 
  (9): E 315 and E 316 are authoised individually or in combination, maximum limit is expressed as erythorbic acid 
  (13): Maximum limit expressed on fat 
  (41): Expressed on fat basis 
  (46): As the sum of carnosol and carnosic acid 
08.2.2 Heat treated processed meat   
EN 105   EN  Group I Additives   except Foie gras, foie gras entier, bl ocs de foie gras, Libamáj, libamáj 
egészben, libamáj tömbben 
 E 100 Curcumin 20  only sausages, patés and terrines 
 E 120 Cochineal, Carminic acid, 
Carmines 100  only sausages, patés and terrines 
 E 129 Allura Red AG 25  only luncheon meat  
 E 150a-d Caramels quantum satis   only sausages, patés and terrines 
 E 160a Carotenes 20  only sausages, patés and terrines 
 E 160c Paprika extract, capsanthin, 
capsorubin 10  only sausages, patés and terrines 
 E 162 Beetroot Red, betanin quantum satis   only sausages, patés and terrines 
 E 200 - 203; 214 
- 219 Sorbic acid - sorbates; p-
hydroxybenzoates 1000 (1) (2) only pâté 
 E 200 - 203 Sorbic acid - sorbates 1000 (1) (2) only aspic 
 E 210 - 213 Benzoic acid - benzoates 500 (1) (2) only aspic 
 E 249 - 250 Nitrites 150 (7) Except sterilised meat products (Fo > 3.00) 
 E 249 - 250 Nitrites 100 (7) only sterilised meat products (Fo > 3.00) 
 E 300 Ascorbic acid quantum satis   only foie gras, foie gras entier, blocs de foie gras / Libamáj, libamáj 
egészben, libamáj tömbben  
 E 301 Sodium ascorbate quantum satis   only foie gras, foie gras entier, blocs de foie gras / Libamáj, libamáj 
egészben, libamáj tömbben  
 E 315 Erythorbic acid 500 (9) only cured meat products and preserved meat products 
 E 316 Sodium erythorbate 500 (9) only cured meat products and preserved meat products 
 E 338 - 452 Phosphoric acid - phosphates - di 
- tri- and polyphosphates 5000 (1) (4) except Foie gras, foie gras entier, blocs de foie gras, Libamáj, 
libamáj egészben, libamáj tömbben  
 E 385 Calcium disodium ethylene 
diamine tetra-acetate (Calcium disodium EDTA) 250  only libamáj, libamáj egészben, libamáj tömbben  
 E 392 Extracts of rosemary 150 (41) (46) excluding dried sausages 
 E 392 Extracts of rosemary 100 (46) only dried sausages  
EN 106   EN  E 392 Extracts of rosemary 150 (46) Only dehydrated meat 
 E 427 Cassia gum 1500   
 E 473 - 474 Sucrose esters of fatty acids - 
sucroglycerides 5000 (1), (41) except Foie gras, foie gras entier, blocs de foie gras, Libamáj, 
libamáj egészben, libamáj tömbben  
 E 481 - 482 Stearoyl-2- lactylates 4000 (1 ) only minced and diced canned meat products 
 E 553b Talc quantum satis   surface treatment of sausages only  
 E 959 Neohesperidine DC 5  as flavour enhancer only, except for Foie gras, foie gras entier, blocs 
de foie gras, Libamáj, libamáj egészben, libamáj tömbben  
  (1): The additives may be added individually or in combination 
  (2): The maximum level is applicable to the sum and the levels are expressed as the free acid. 
  (4): The maximum level is expressed as P 2O5 
  (7): Maximum amount that may be added during manufacturing 
  (9): E 315 and E 316 are authoised individually or in combination, maximum limit is expressed as erythorbic acid 
  (41): Expressed on fat basis 
  (46): As the sum of carnosol and carnosic acid 
08.2.3 Casings and coatings  and decorations for meat  
 Group I Additives    
 Group II Colours at quantum satis  quantum satis   except edible external  coating of pasturmas 
 Group III Food colours with combined 
maximum limit 500  only decorations and coatings except edible external coating of 
pasturmas  
 Group III Food colours with combined 
maximum limit quantum satis   only edible casings 
 E 100 Curcumin quantum satis   only edible external coating of pasturmas  
 E 101 Riboflavins quantum satis   only edible external coating of pasturmas  
 E 120 Cochineal, Carminic acid, 
Carmines quantum satis   only edible external coating of pasturmas  
 E 160b Annatto, Bixin, Norbixin 20   
 E 160d Lycopene 500  only decorations and coatings except edible external coating of 
pasturmas  
EN 107   EN  E 160d Lycopene 30  only edible casings 
 E 200 - 203 Sorbic acid - sorbates quantum satis   only collagen-based casings with water activity greater than 0.6 
 E 200 - 203; 214 
- 219 Sorbic acid - sorbates; p-
hydroxybenzoates 1000 (1) (2) only jelly coatings of meat products (cooked, cured or dried) 
 E 338 - 452 Phosphoric acid - phosphates - di 
- tri- and polyphosphates 4000 (1) (4) only glazings for meat 
  (1): The additives may be added individually or in combination 
  (2): The maximum level is applicable to the sum and the levels are expressed as the free acid. 
  (4): The maximum level is expressed as P 2O5 
08.2.4 Traditionally cured meat pr oducts with specific provisions concerning nitrites and nitrates 
08.2.4.1 Traditional immersion cured products (Meat pr oducts cured by immersion in a curing solu tion containing nitr ites and/or nitrates , salt and other 
components) 
 E 249 - 250 Nitrites 175 (39) only Wiltshire bacon  and similar products : Meat is injected with 
curing solution followed by immersion curing for 3 to 10 days. The immersion brine solution also in cludes microbiological starter 
cultures.  
 E 251 - 252 Nitrates 250 (39) only Wiltshire bacon  and similar products : Meat is injected with 
curing solution followed by immersion curing for 3 to 10 days. The immersion brine solution also in cludes microbiological starter 
cultures.  
 E 249 - 250 Nitrites 100 (39) only Wiltshire ham  and similar products :Meat is injected with 
curing solution followed by immersion curing for 3 to 10 days. The 
immersion brine solution also in cludes microbiological starter 
cultures.  
 E 251 - 252 Nitrates 250 (39) only Wiltshire ham  and similar products :Meat is injected with 
curing solution followed by immersion curing for 3 to 10 days. The immersion brine solution also in cludes microbiological starter 
cultures.  
 E 249 - 250 Nitrites 175 (39) only Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), 
toucinho fumado  and similar products: Immersion cured for 3 to 5 
days. Product is not heat-treated and has a high water activity.   
EN 108   EN  E 251 - 252 Nitrates 250 (39) only Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), 
toucinho fumado  and similar products: Immersion cured for 3 to 5 
days. Product is not heat-treated and has a high water activity.  
 E 249 - 250 Nitrites 50 (39) only cured tongue : Immersion cured for at least 4 days and pre-
cooked.  
 E 251 - 252 Nitrates 10 (39) only cured tongue : Immersion cured for at least 4 days and pre-
cooked.  
 E 249 - 250 Nitrites 150 (7) only kylmâsavustettu poronliha/kallrökt renkött : Meat is injected 
with curing solution followed by immersion curing. Curing time is 14 to 21 days followed by maturation in cold-smoke for 4 to 5 weeks.  
 E 251 - 252 Nitrates 300 (7) only kylmâsavustettu poronliha/kallrökt renkött : Meat is injected 
with curing solution followed by immersion curing. Curing time is 14 to 21 days followed by maturation in cold-smoke for 4 to 5 weeks.  
 E 249 - 250 Nitrites 150 (7) only bacon, filet de bacon  and similar products : Immersion cured 
for 4 to 5 days at 5 to 7 oC, matured for typically 24 to 40 hours at 22 
oC, possibly smoked for 24 hrs at 20 to 25 oC and stored for 3 to 6 
weeks at 12 to 14 oC.  
 E 251 - 252 Nitrates 250 (7), (40) only bacon, filet de bacon  and similar products : Immersion cured 
for 4 to 5 days at 5 to 7 oC, matured for typically 24 to 40 hours at 22 
oC, possibly smoked for 24 hrs at 20 to 25 oC and stored for 3 to 6 
weeks at 12 to 14 oC.  
 E 249 - 250 Nitrites 50 (39) only rohschinken, nassgepökelt  and similar products : Curing time 
depending on the shape and weight of meat pieces for approximately 
2 days/kg followed by stabilisation/maturation  
 E 251 - 252 Nitrates 250 (39) only rohschinken, nassgepökelt  and similar products : Curing time 
depending on the shape and weight of meat pieces for approximately 
2 days/kg followed by stabilisation/maturation  
  (7): Maximum added amount 
  (39): Maximum residual amount, residue level at the end the production process  
  (40): Without added nitrites 
08.2.4.2 Traditional dry cured products. (Dry curing process involves dry application of curing mixture co ntaining nitrites  and/or nitra tes, salt and other 
components to the surface of the meat followe d by a period of stabilisation/maturation).  
 E 249 - 250 Nitrites 175 (39) only dry cured bacon : and similar products  Dry curing followed by  
EN 109   EN maturation for at least 4 days.  
 E 251 - 252 Nitrates 250 (39) only dry cured bacon : Dry curing followed by maturation for at least 
4 days.  
 E 249 - 250 Nitrites 100 (39) only dry cured ham  and similar products : Dry curing followed by 
maturation for at least 4 days.  
 E 251 - 252 Nitrates 250 (39) only dry cured ham : Dry curing followed by maturation for at least 4 
days.  
 E 251 - 252 Nitrates 250 (39) only jamon curado, paleta curada, lomo embuchado y cecina  and 
similar products : Dry curing with a stabilisation period of at least 10 
days and a maturation period of more than 45 days.  
 E 249 - 250 Nitrites 100 (39) only presunto, presunto da pa and paio do lombo  and similar 
products : Dry cured for 10 to 15 days followed by a 30 to 45 day 
stabilisation period and a maturation period of at least 2 months.  
 E 251 - 252 Nitrates 250 (39) only presunto, presunto da pa and paio do lombo : Dry cured for 10 
to 15 days followed by a 30 to 45 day stabilisation period and a 
maturation period of at least 2 months.  
 E 251 - 252 Nitrates 250 (39), (40) only jambon sec, jambon sel sec et autres pièces maturées séchées 
similaires : Dry cured for 3 days + 1 day/kg followed by a 1 week 
post-salting period and an ageing/ripening period of 45 days to 18 
months.  
 E 249 - 250 Nitrites 50 (39) only rohschinken, trockengepökelt  and similar products : Curing 
time depending on the shape an d weight of meat pieces for 
approximately 10 to 14 days followed by stabilisation/maturation.  
 E 251 - 252 Nitrates 250 (39) only rohschinken, trockengepökelt and similar products : Curing 
time depending on the shape an d weight of meat pieces for 
approximately 10 to 14 days followed by stabilisation/maturation.  
  (39): Maximum residual amount, residue level at the end the production process  
  (40): Without added nitrites 
08.2.4.3 Other traditionally cured products. (Immersion and dry cured pro cesses used in combination or where nitrite and/or nitrate is i ncluded in a compound 
product or where the curing so lution is injected into th e product prior to cooking)  
EN 110   EN  E 249 - 250 Nitrites 50 (39) only rohschinken, trocken-/nasgepökelt  and similar products : Dry 
curing and immersion curing used in combination (without injection 
of curing solution). Curing time depending on the shape and weight of 
meat pieces for approximately 14 to 35 days followed by 
stabilisation/maturation. 
 E 251 - 252 Nitrates 250 (39) only rohschinken, trocken-/nasgepökelt  and similar products : Dry 
curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of 
meat pieces for approximately 14 to 35 days followed by 
stabilisation/maturation. 
 E 249 - 250 Nitrites 50 (39) only jellied veal and brisket : Injection of curing solution followed, 
after a minimum of 2 days, by cooking in boiling water for up to 3 hours.  
 E 251 - 252 Nitrates 10 (39) only jellied veal and brisket : Injection of curing solution followed, 
after a minimum of 2 days, by cooking in boiling water for up to 3 hours.  
 E 251 - 252 Nitrates 300 (40), (7) only rohwürste (salami and kantwurst) : Product has a minimum 4-
week maturation period and a water/protein ratio of less than 1,7.  
 E 251 - 252 Nitrates 250 (40), (7) only Salchichon y chorizo traducionales de larga 
curacion :Maturation period of at least 30 days.  
 E 249 - 250 Nitrites 180 (7) only vysocina, selsky salam, turisticky trvanlivy salam, 
polican,herkules, lovecky salam,  dunjaska klobasa, paprikas  and 
similar products : Dried product cooked to 70 oC followed by 8 to 12 
day drying and smoking process. Fermented product subject to14 to 30 day three-stage fermentation process followed by smoking.  
 E 251 - 252 Nitrates 250 (40), (7) only saucissions sec  and similar products  s: raw fermented dried 
sausage without added nitrites. Prod uct is fermented at temperatures 
in the range of 18 to 22 oC or lower (10 to 12 oC) and then has a 
minimum ageing/ripening period of 3 weeks. Product has a 
water/protein ratio of less than 1,7.  
  (7): Maximum added amount 
  (39): Maximum residual amount, residue level at the end the production process  
  (40): Without added nitrites  
EN 111   EN 09. Fish and fisheries products  
09.1 Unprocessed fish and fisheries products  
09.1.1 Unprocessed fish  
 Group IV Polyols quantum satis   only frozen and deep-frozen unprocessed fish for purposes other than 
sweetening 
 E 300 Ascorbic acid quantum satis    
 E 301 Sodium ascorbate quantum satis    
 E 302 Calcium ascorbate quantum satis    
 E 315 Erythorbic acid 1500 (9) only fro zen and deep-frozen fish with red skin 
 E 316 Sodium erythorbate 1500 (9) only fr ozen and deep-frozen fish with red skin 
 E 330 Citric acid quantum satis    
 E 331 Sodium citrates quantum satis    
 E 332 Potassium citrates quantum satis    
 E 333 Calcium citrates quantum satis    
 E 338 - 452 Phosphoric acid - phosphates - di 
- tri- and polyphosphates 5000 (1) (4) only frozen and deep-frozen fish fillets 
  (1): The additives may be added individually or in combination 
  (4): The maximum level is expressed as P 2O5 
  (9): E 315 and E 316 are authoised individually or in combination, maximum limit is expressed as erythorbic acid 
09.1.2 Unprocessed molluscs and crustaceans  
 Group IV Polyols quantum satis   only frozen and deep-frozen unpr ocessed crustaceans, molluscs and 
cehalopods; for purposes  other than sweetening 
 E 220 - 228 Sulphur dioxide - sulphites 150 (3) (10) only fresh, frozen and deep-frozen crustaceans and cephalopods; 
crustaceans of the Penaeidae, Sole noceridae and Aristaeidae family up 
to 80 units 
 E 220 - 228 Sulphur dioxide - sulphites 200 (3) (10) only crustaceans of the Penaeidae,  Solenoceridae and Aristaeidae 
family between 80 and 120 units 
 E 220 - 228 Sulphur dioxide - sulphites 300 (3) (10) only crustaceans of the Penaeidae,  Solenoceridae and Aristaeidae 
family over 120 units  
EN 112   EN  E 300 Ascorbic acid quantum satis    
 E 301 Sodium ascorbate quantum satis    
 E 302 Calcium ascorbate quantum satis    
 E 330 Citric acid quantum satis    
 E 331 Sodium citrates quantum satis    
 E 332 Potassium citrates quantum satis    
 E 333 Calcium citrates quantum satis    
 E 338 - 452 Phosphoric acid - phosphates - di 
- tri- and polyphosphates 5000 (1) (4) only frozen and deep -frozen molluscs and crustaceans 
 E 385 Calcium disodium ethylene 
diamine tetra-acetate (Calcium 
disodium EDTA) 75  only frozen and deep-frozen crustaceans 
 E 586 4-Hexylresorcinol 2 (42) only in fres h, frozen or deep-frozen crustacean meat  
  (1): The additives may be added individually or in combination 
  (3): Maximum levels are expressed as SO 2 relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 
10 mg/l is not considered to be present. 
  (4): The maximum level is expressed as P 2O5 
  (10): Maximum limits in edible parts 
  (42): As a residue 
09.2. Processed fish and fishery pro ducts including mollusks and crustaceans  
 Group I Additives    
 Group II Colours at quantum satis  quantum satis   only surimi and similar products and salmon substitutes.  
 Group III Food colours with combined 
maximum limit 500  only surimi and similar products and salmon substitutes 
 E 100 Curcumin quantum satis   only fish paste and crustacean paste 
 E 101 Riboflavins quantum satis   only fish paste and crustacean paste 
 E 102 Tartrazine 100 (35) only fish paste and crustacean paste 
 E 104 Quinoline Yellow 100 (35) only fish paste and crustacean paste 
 E 110 Sunset Yellow FCF/Orange 100 (35) only fish past e and crustacean paste  
EN 113   EN Yellow S 
 E 120 Cochineal, Carminic acid, 
Carmines 100 (35) only fish past e and crustacean paste 
 E 122 Azorubine, Carmoisi ne 100 (35) only fish pa ste and crustacean paste 
 E 124 Ponceau 4R, Cochineal Red A 100 (3 5) only fish paste and crustacean paste 
 E 140 Chlorophylls, Chlorophyllins quantum satis   only fish paste and crustacean paste 
 E 141 Copper complexes of 
chlorophylls and chlorophyllins quantum satis   only fish paste and crustacean paste 
 E 142 Green S 100 (35) only fi sh paste and crustacean paste 
 E 150a-d Caramels quantum satis   only fish paste and crustacean paste 
 E 151 Brillant Black BN, Black BN 100 (3 5) only fish paste and crustacean paste 
 E 153 Vegetable carbon quantum satis   only fish paste and crustacean paste 
 E 160a Carotenes quantum satis   only fish paste and crustacean paste 
 E 160c Paprika extract, capsanthin, 
capsorubin quantum satis   only fish paste and crustacean paste 
 E 160e Beta-apo-8'-carotenal (C 30) 100 (35) only fish paste and crustacean paste 
 E 161b Lutein 100 (35) only fi sh paste and crustacean paste 
 E 162 Beetroot Red, betanin quantum satis   only fish paste and crustacean paste 
 E 163 Anthocyanins quantum satis   only fish paste and crustacean paste 
 E 170 Calcium carbonates quantum satis   only fish paste and crustacean paste 
 E 171 Titanium dioxide quantum satis   only fish paste and crustacean paste 
 E 172 Iron oxides and hydroxides quantum satis   only fish paste and crustacean paste 
 E 100 Curcumin 250 (36) only precooked crustacean 
 E 101 Riboflavins quantum satis   only precooked crustacean 
 E 102 Tartrazine 250 (36)  only precooked crustacean 
 E 110 Sunset Yellow FCF/Orange 
Yellow S 250 (36) only precooked crustacean 
 E 120 Cochineal, Carminic acid, 
Carmines 250 (36) only precooked crustacean  
EN 114   EN  E 122 Azorubine, Carmoisine 25 0 (36) only precooked crustacean 
 E 124 Ponceau 4R, Cochineal Red A 250 (36) only precooked crustacean 
 E 129 Allura Red AG 250 (36) only precooked crustacean 
 E 140 Chlorophylls, Chlorophyllins quantum satis   only precooked crustacean 
 E 141 Copper complexes of 
chlorophylls and chlorophyllins quantum satis   only precooked crustacean 
 E 142 Green S 250 (36) only precooked crustacean 
 E 150a-d Caramels quantum satis   only precooked crustacean 
 E 151 Brillant Black BN, Black BN 250 (36) only precooked crustacean 
 E 153 Vegetable carbon quantum satis   only precooked crustacean 
 E 155 Brown HT quantum satis   only precooked crustacean 
 E 160a Carotenes quantum satis   only precooked crustacean 
 E 160c Paprika extract, capsanthin, 
capsorubin quantum satis   only precooked crustacean 
 E 160e Beta-apo-8'-carotenal (C 30 ) 250 (36) only precooked crustacean 
 E 161b Lutein 250 (36) only precooked crustacean 
 E 162 Beetroot Red, betanin quantum satis   only precooked crustacean 
 E 163 Anthocyanins quantum satis   only precooked crustacean 
 E 171 Titanium dioxide quantum satis   only precooked crustacean 
 E 100 Curcumin quantum satis   only smoked fish 
 E 101 Riboflavins quantum satis   only smoked fish 
 E 102 Tartrazine 100 (37) only smoked fish 
 E 110 Sunset Yellow FCF/Orange 
Yellow S 100 (37) only smoked fish 
 E 120 Cochineal, Carminic acid, 
Carmines 100 (37) only smoked fish 
 E 124 Ponceau 4R, Cochineal Re d A 100 (37) only smoked fish 
 E 141 Copper complexes of 
chlorophylls and chlorophyllins quantum satis   only smoked fish  
EN 115   EN  E 151 Brillant Black BN, Black BN 100 (37) only smoked fish 
 E 153 Vegetable carbon quantum satis   only smoked fish 
 E 160a Carotenes quantum satis   only smoked fish 
 E 160b Annatto, Bixin, Norbixin 10  only smoked fish 
 E 160c Paprika extract, capsanthin, 
capsorubin quantum satis   only smoked fish 
 E 160e Beta-apo-8'-carotenal (C 30) 100 (37) only smoked fish 
 E 171 Titanium dioxide quantum satis    
 E 172 Iron oxides and hydroxides quantum satis    
 E 163 Anthocyanins quantum satis  (37) only smoked fish 
 E 160d Lycopene 10  only salmon substitute 
 E 160d Lycopene 30  only fish and crustacean paste, pre-cooked crustaceans, surimi, 
smoked fish 
 E 200 - 203 Sorbic acid - so rbates 1000 (1) (2) aspic 
 E 200 - 213 Sorbic acid - sorbates; Benzoic 
acid - benzoates 200 (1) (2) only salted, dried fish 
 E 200 - 213 Sorbic acid - sorbates; Benzoic 
acid - benzoates 2000 (1) (2) only semi-preserved fish and fisher ies products including crustaceans, 
molluscs, surimi and fish / crus tacean paste; cooked crustaceans and 
molluscs 
 E 200 - 213 Sorbic acid - sorbates; Benzoic 
acid - benzoates 6000  only cooked Crangon crangon and Crangon vulgaris 
 E 210 - 213 Benzoic acid - benzoates 1000 (1 ) (2) only cooked Crustaceans and molluscs 
 E 220 - 228 Sulphur dioxide - sulphites 50 (3 ) (10) only cooked crustaceans and cephalopods 
 E 220 - 228 Sulphur dioxide - sulphites 135 (3) (10) only cooked crustaceans of the Penaeidae , Solenoceridae  and 
Aristaeidae  family up to 80 units 
 E 220 - 228 Sulphur dioxide - sulphites 180 (3) (10) only cooked crustaceans of the Penaeidae , Solenoceridae  and 
Aristaeidae  family between 80 and 120 units 
 E 220 - 228 Sulphur dioxide - sulphites 200 (3) only dried salted fish of the ' Gadidae ' species 
 E 220 - 228 Sulphur dioxide - sulphites 270 (3) (10) only cooked crustaceans of the Penaeidae , Solenoceridae  and 
Aristaeidae  family over 120 units  
EN 116   EN  E 251 - 252 Nitrates 500  only pickled herring and sprat 
 E 315 Erythorbic acid 1500 (9) only preserved and semi-preserved fish products 
 E 316 Sodium erythorbate 1500 (9) only preserved and semi-preserved fish products 
 E 392 Extracts of rosemary 150 (41) (46)  
 E 950 Acesulfame K 200  only sweet-sour semi-preserves of  fish and marinades of fish, 
crustaceans and molluscs 
 E 951 Aspartame 300  only sweet-sour semi-preserves of  fish and marinades of fish, 
crustaceans and molluscs 
 E 954 Saccharin and its Na, K and Ca 
salts 160  only sweet-sour semi-preserves of  fish and marinades of fish, 
crustaceans and molluscs 
 E 955 Sucralose 120  only sweet-sour semi-preserves of  fish and marinades of fish, 
crustaceans and molluscs 
 E 959 Neohesperidine DC 30  only sweet-sour semi-preserves of  fish and marinades of fish, 
crustaceans and molluscs 
 E 961 Neotame 10  only sweet-sour semi-preserves of  fish and marinades of fish, 
crustaceans and molluscs 
 E 962 Salt of aspartame-acesulfame 200 (11)a only sweet-sour semi-preserves of  fish and marinades of fish, 
crustaceans and molluscs 
 E 338 - 452 Phosphoric acid - phosphates - di 
- tri- and polyphosphates 1000 (1) (4) only canned crustaceans products; su rimi and similar products 
 E 338 - 452 Phosphoric acid - phosphates - di 
- tri- and polyphosphates 5000 (1) (4) only fish and crustacean paste and in processed frozen and deep-
frozen molluscs and crustaceans 
 E 385 Calcium disodium ethylene 
diamine tetra-acetate (Calcium disodium EDTA) 75  only canned and bottled fish, crustaceans and molluscs 
  (1): The additives may be added individually or in combination 
  (2): The maximum level is applicable to the sum and the levels are expressed as the free acid. 
  (3): Maximum levels are expressed as SO 2 relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 
10 mg/l is not considered to be present. 
  (4): The maximum level is expressed as P 2O5 
  (9): E 315 and E 316 are authoised individually or in combination, maximum limit is expressed as erythorbic acid  
EN 117   EN   (10): Maximum limits in edible parts 
  (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent 
  (35): Maximum indiviually or for the combination of E 102, E 104, E 110, E 120, E 122, E 124, E 142, E 151, E 160e, E 161b 
  (36): Maximum indiviually or for the combination of E 102, E 110, E 120, E 122, E 124, E 129, E 142, E 151, E 160e, E 161b 
  (37): Maximum indiviually or for the combination of E 102, E 110, E 120, E 124, E 151, E 160e 
  (41): Expressed on fat basis 
  (46): As the sum of carnosol and carnosic acid 
09.3 Fish roe  
 Group I Additives   only processed fish roe 
 Group II Colours at quantum satis  quantum satis   except Sturgeons' eggs (Caviar) 
 Group III Food colours with combined 
maximum limit 300  except Sturgeons' eggs (Caviar) 
 E 123 Amaranth 30  except Sturgeons' eggs (Caviar) 
 E 160d Lycopene 30  except Sturgeons' eggs (Caviar) 
 E 200 - 213 Sorbic acid - sorbates; Benzoic 
acid - benzoates 2000 (1) (2) only semi-preserved fish products including fish roe products 
 E 284 Boric acid 4000 (54) only Sturgeons' eggs (Caviar) 
 E 285 Sodium tetraborate (borax) 4000 (54) only Sturgeons' eggs (Caviar) 
 E 315 Erythorbic acid 1500 (9) only preserved and semi-preserved fish products 
 E 316 Sodium erythorbate 1500 (9) only preserved and semi-preserved fish products 
  (1): The additives may be added individually or in combination 
  (2): The maximum level is applicable to the sum and the levels are expressed as the free acid. 
  (9): E 315 and E 316 are authoised individually or in combination, maximum limit is expressed as erythorbic acid 
  (54): Expressed as boric acid 
10. Eggs and egg products  
10.1 Unprocessed eggs  
 The Food colours listed in Annex II, part B 1 may be used for the decorative colouring of egg shells or for the stamping of egg  shells as provided in Regulation (EC) 
No 589/2008.   
EN 118   EN 10.2 Processed eggs and egg products  
 The Food colours listed in Annex in part B 1 may be used for the decorative colouring of egg shells 
 Group I Additives    
 E 1505 Triethyl citrate quantum satis   only dried egg white 
 E 200 - 203 Sorbic acid - sorbates 1000 (1) (2) only dehydrated and concentrated frozen and deep frozen egg 
products 
 E 200 - 213 Sorbic acid - sorbates; Benzoic 
acid - benzoates 5000 (1) (2) only liquid egg (white, yolk or whole egg) 
 E 234 Nisin 6.25  only pasteurised liquid egg (white, yolk or whole egg) 
 E 338 - 452 Phosphoric acid - phosphates - di 
- tri- and polyphosphates 10000 (1) (4) only liquid egg (white, yolk or whole egg) 
 E 392 Extracts of rosemary 200 (46)  
 E 426 Soybean hemicellulose 10000  only dehydrated and concentrated frozen and deep frozen egg 
products 
 E 475 Polyglycerol esters of fatty acids 1000   
 E 520 - 523 Aluminium sulphates 30 (1) (38) only egg white 
 E 1505 Triethyl citrate quantum satis    
  (1): The additives may be added individually or in combination 
  (2): The maximum level is applicable to the sum and the levels are expressed as the free acid. 
  (4): The maximum level is expressed as P 2O5 
  (38): Expressed as aluminium 
  (46): As the sum of carnosol and carnosic acid 
11 Sugars, syrups, honey and table-top sweeteners  
11.1 Sugars and syrups as de fined by Directiv e 2001/111/EC 
 E 220 - 228 Sulphur dioxide - sulphites 10 (3) only sugars, except glucose syrup 
 E 220 - 228 Sulphur dioxide - sulphites 20 (3) only glucose syrup, whether or not dehydrated 
 E 338 - 452 Phosphoric acid - phosphates - di 
- tri- and polyphosphates 10000 (4) only dried powdered foods 
 E 551 - 559 Silicon dioxide - silicates quantum satis   (1) only foods in tablet and coated tablet form  
EN 119   EN  E 551 - 559 Silicon dioxide - silicates 10000 (1) only dried powdered foods 
  (1): The additives may be added individually or in combination 
  (3): Maximum levels are expressed as SO 2 relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 
10 mg/l is not considered to be present. 
  (4): The maximum level is expressed as P 2O5 
11.2 Other sugars and syrups  
 Group I Additives    
 E 220 - 228 Sulphur dioxide - sulphites 40 (3)  
 E 220 - 228 Sulphur dioxide - sulphites 70 (3) only treacle and molasses 
  (3): Maximum levels are expressed as SO 2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 
10 mg/l is not considered to be present. 
11.3 Honey as defined in Directive 201/110/EC  
11.4 Table Top Sweeteners  
11.4.1 Table Top Sweeteners in liquid form  
 Group IV Polyols quantum satis    
 E 950 Acesulfame K quantum satis    
 E 951 Aspartame quantum satis    
 E 952 Cyclamic acid and its Na and Ca 
salts quantum satis    
 E 954 Saccharin and its Na, K and Ca 
salts quantum satis    
 E 955 Sucralose quantum satis    
 E 957 Thaumatin quantum satis    
 E 959 Neohesperidine DC quantum satis    
 E 961 Neotame quantum satis    
 E 962 Salt of aspartame-acesulfame quantum satis    
 E 200 - 219 Sorbic acid - sorbates; Benzoic 
acid - benzoates; p-
hydroxybenzoates 500 (1) (2) only if the water content higher than 75 %  
EN 120   EN  E 330 Citric acid quantum satis    
 E 331 Sodium citrates quantum satis    
 E 407 Carrageenan quantum satis    
 E 410 Locust bean gum quantum satis    
 E 412 Guar gum quantum satis    
 E 413 Tragacanth quantum satis    
 E 414 Gum arabic (acacia gum) quantum satis    
 E 415 Xanthan gum quantum satis    
 E 418 Gellan gum quantum satis    
 E 422 Glycerol quantum satis    
 E 440 Pectins quantum satis    
 E 460(i) Microcrystalline cellulose quantum satis    
 E 463 Hydroxypropyl cellulose quantum satis    
 E 464 Hydroxypropyl methyl cellulose quantum satis    
 E 465 Ethyl methyl cellulose quantum satis    
 E 466 Carboxy methyl cellulose quantum satis    
 E 500 Sodium carbonates quantum satis    
 E 501 Potassium carbonates quantum satis    
 E 575 Glucono-delta-lactone quantum satis    
 E 640 Glycine and its sodium salts quantum satis    
  (1): The additives may be added individually or in combination 
  (2): The maximum level is applicable to the sum and the levels are expressed as the free acid. 
11.4.2 Table Top Sweeteners in powder form  
 Group IV Polyols quantum satis    
 E 950 Acesulfame K quantum satis    
 E 951 Aspartame quantum satis    
 E 952 Cyclamic acid and its Na and Ca quantum satis     
EN 121   EN salts 
 E 954 Saccharin and its Na, K and Ca 
salts quantum satis    
 E 955 Sucralose quantum satis    
 E 957 Thaumatin quantum satis    
 E 959 Neohesperidine DC quantum satis    
 E 961 Neotame quantum satis    
 E 962 Salt of aspartame-acesulfame quantum satis    
 E 327 Calcium lactate quantum satis    
 E 330 Citric acid quantum satis    
 E 331 Sodium citrates quantum satis    
 E 336 Potassium tartrates quantum satis    
 E 341 Calcium phosphates quantum satis    
 E 407 Carrageenan quantum satis    
 E 410 Locust bean gum quantum satis    
 E 412 Guar gum quantum satis    
 E 413 Tragacanth quantum satis    
 E 414 Gum arabic (acacia gum) quantum satis    
 E 415 Xanthan gum quantum satis    
 E 418 Gellan gum quantum satis    
 E 440 Pectins quantum satis    
 E 460 Cellulose quantum satis    
 E 461 Methyl cellulose quantum satis    
 E 463 Hydroxypropyl cellulose quantum satis    
 E 464 Hydroxypropyl methyl cellulose quantum satis    
 E 465 Ethyl methyl cellulose quantum satis    
 E 466 Carboxy methyl cellulose quantum satis    
 E 468 Crosslinked sodium carboxy 50000    
EN 122   EN methyl cellulose 
 E 500 Sodium carbonates quantum satis    
 E 501 Potassium carbonates quantum satis    
 E 551 - 559 Silicon dioxide - silicates 10000 (1)  
 E 575 Glucono-delta-lactone quantum satis    
 E 576 Sodium gluconate quantum satis    
 E 577 Potassium gluconate quantum satis    
 E 578 Calcium gluconate quantum satis    
 E 640 Glycine and its sodium salts quantum satis    
 E 1200 Polydextrose quantum satis    
 E 1521 Polyethyleneglycol quantum satis    
  (1): The additives may be added individually or in combination 
11.4.3 Table Top Sweeteners in tablets  
 Group IV Polyols quantum satis    
 E 950 Acesulfame K quantum satis    
 E 951 Aspartame quantum satis    
 E 952 Cyclamic acid and its Na and Ca 
salts quantum satis    
 E 954 Saccharin and its Na, K and Ca 
salts quantum satis    
 E 955 Sucralose quantum satis    
 E 957 Thaumatin quantum satis    
 E 959 Neohesperidine DC quantum satis    
 E 961 Neotame quantum satis    
 E 962 Salt of aspartame-acesulfame quantum satis    
 E 296 Malic acid quantum satis    
 E 330 Citric acid quantum satis    
 E 331 Sodium citrates quantum satis     
EN 123   EN  E 334 Tartaric acid (L(+)-) quantum satis    
 E 336 Potassium tartrates quantum satis    
 E 414 Gum arabic (acacia gum) quantum satis    
 E 440 Pectins quantum satis    
 E 460 Cellulose quantum satis    
 E 460(i) Microcrystalline cellulose quantum satis    
 E 460(ii) Powdered cellulose quantum satis    
 E 461 Methyl cellulose quantum satis    
 E 463 Hydroxypropyl cellulose quantum satis    
 E 464 Hydroxypropyl methyl cellulose quantum satis    
 E 465 Ethyl methyl cellulose quantum satis    
 E 466 Carboxy methyl cellulose quantum satis    
 E 468 Crosslinked sodium carboxy 
methyl cellulose 50000   
 E 470a Sodium, potassium and calcium 
salts of fatty acids quantum satis    
 E 470b Magnesium salts of fatty acids quantum satis    
 E 471 Mono- and diglycerides of fatty 
acids quantum satis    
 E 500 Sodium carbonates quantum satis    
 E 501 Potassium carbonates quantum satis    
 E 551 - 559 Silicon dioxide - silicates quantum satis    
 E 575 Glucono-delta-lactone quantum satis    
 E 576 Sodium gluconate quantum satis    
 E 577 Potassium gluconate quantum satis    
 E 578 Calcium gluconate quantum satis    
 E 640 Glycine and its sodium salts quantum satis    
 E 1200 Polydextrose quantum satis     
EN 124   EN  E 1201 Polyvinylpyrrolidone quantum satis    
 E 1202 Polyvinylpolypyrrolidone quantum satis    
 E 1521 Polyethyleneglycol quantum satis    
12. Salts, spices, soups, sauces, salads and protein products  
12.1 Salt and salt substitutes  
12.1.1 Salt  
 E 170 Calcium carbonates quantum satis    
 E 338 - 452 Phosphoric acid - phosphates - di 
- tri- and polyphosphates 10000 (1) (4)  
 E 535 - 538 Ferrocyanides 20 (1)  
 E 500 Sodium carbonates quantum satis    
 E 504 Magnesium carbonates quantum satis    
 E 511 Magnesium chloride quantum satis   only sea-salt 
 E 530 Magnesium oxide quantum satis    
 E 551 - 559 Silicon dioxide - silicates 10000   
  (1): The additives may be added individually or in combination 
  (4): The maximum level is expressed as P 2O5 
12.1.2 Salt substitutes  
 Group I Additives    
 E 338 - 452 Phosphoric acid - phosphates - di 
- tri- and polyphosphates 10000 (1) (4)  
 E 535 - 538 Ferrocyanides 20 (1)  
 E 551 - 559 Silicon dioxide - silicates 20000   
 E 620 - 625 Glutamic acid - glutamates quantum satis    
 E 626 - 635 Ribonucleotic esters and 
ribonucleotides quantum satis    
  (1): The additives may be added individually or in combination 
  (4): The maximum level is expressed as P 2O5  
EN 125   EN 12.2 Herbs, spices, seasonings  
12.2.1 Herbs and spices  
 E 220 - 228 Sulphur dioxide - sulphites 150 (3) only Cinnamon ( Cinnamomum ceylanicum ) 
 E 460 Cellulose quantum satis   only when dried 
 E 470a Sodium, potassium and calcium 
salts of fatty acids quantum satis   only when dried 
  (3): Maximum levels are expressed as SO 2 relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 
10 mg/l is not considered to be present. 
12.2.2 Seasonings and condiments  
 Group I Additives    
 Group II Colours at quantum satis  quantum satis   only seasonings, for example curry powder, tandoori 
 Group III Food colours with combined 
maximum limit 500  only seasonings, for example curry powder, tandoori 
 E 160d Lycopene 50   
 E 200 - 213 Sorbic acid - sorbates; Benzoic 
acid - benzoates 1000 (1) (2)  
 E 220 - 228 Sulphur dioxide - sulphites 200 (3) only citrus-juice-based seasonings 
 E 310 - 321 Gallates, TBHQ, BHA and BHT 200 (1) (13)  
 E 392 Extracts of rosemary 200 (41) (46)  
 E 551 - 559 Silicon dioxide - silicates 30000 (1) only seasoning 
 E 620 - 625 Glutamic acid - glutamates quantum satis    
 E 626 - 635 Ribonucleotic esters and 
ribonucleotides quantum satis    
  (1): The additives may be added individually or in combination 
  (2): The maximum level is applicable to the sum and the levels are expressed as the free acid. 
  (3): Maximum levels are expressed as SO 2 relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 
10 mg/l is not considered to be present. 
  (13): Maximum limit expressed on fat 
  (41): Expressed on fat basis  
EN 126   EN   (46): As the sum of carnosol and carnosic acid 
12.3 Vinegars  
 Group I Additives    
 E 150a-d Caramels quantum satis    
 E 220 - 228 Sulphur dioxide - sulphites 170 (3) only fermentation vinegar 
  (3): Maximum levels are expressed as SO 2 relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 
10 mg/l is not considered to be present. 
12.4 Mustard  
 Group I Additives    
 Group II Colours at quantum satis  quantum satis    
 Group III Food colours with combined 
maximum limit 300   
 Group IV Polyols quantum satis    
 E 200 - 213 Sorbic acid - sorbates; Benzoic 
acid - benzoates 1000 (1) (2)  
 E 220 - 228 Sulphur dioxide - sulphites 250 (3) excluding Dijon mustard 
 E 220 - 228 Sulphur dioxide - sulphites 500 (3) only dijon mustard 
 E 392 Extracts of rosemary 100 (41) (46)  
 E 950 Acesulfame K 350   
 E 951 Aspartame 350   
 E 954 Saccharin and its Na, K and Ca 
salts 320 (52)  
 E 955 Sucralose 140   
 E 959 Neohesperidine DC 50   
 E 961 Neotame 12   
 E 962 Salt of aspartame-acesulfa me 350 (11)b, (49), (50)  
  (1): The additives may be added individually or in combination 
  (2): The maximum level is applicable to the sum and the levels are expressed as the free acid.  
EN 127   EN   (3): Maximum levels are expressed as SO 2 relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 
10 mg/l is not considered to be present. 
  (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent 
  (41): Expressed on fat basis 
  (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and ace sulfame-K (E 
950). 
  (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in  combination with 
E 950 or E 951 
  (52): Maximum usable levels are expressed in free imide 
  (46): As the sum of carnosol and carnosic acid 
12.5 Soups and broths  
 Group I Additives    
 Group II Colours at quantum satis  quantum satis    
 Group III Food colours with combined 
maximum limit 50   
 E 160d Lycopene 20   
 E 200 - 213 Sorbic acid - sorbates; Benzoic 
acid - benzoates 500 (1) (2) only liquid soups and broths (excluding canned) 
 E 310 - 320 Gallates, TBHQ and BHA 200 (1) (13) only dehydrated soups and broths 
 E 338 - 452 Phosphoric acid - phosphates - di 
- tri- and polyphosphates 3000 (1) (4)  
 E 363 Succinic acid 5000   
 E 392 Extracts of rosemary 50 (46)  
 E 427 Cassia gum 2500  only dehydrated soups and broths 
 E 432 - 436 Polysorbates 1000 (1) only soups 
 E 473 - 474 Sucrose esters of fatty acids - 
sucroglycerides 2000 (1)  
 E 900 Dimethyl polysiloxane 10   
 E 950 Acesulfame K 110  only energy-reduced soups  
EN 128   EN  E 951 Aspartame 110  only energy-reduced soups 
 E 954 Saccharin and its Na, K and Ca 
salts 110 (52) only energy-reduced soups 
 E 955 Sucralose 45  only energy-reduced soups 
 E 959 Neohesperidine DC 50  only energy-reduced soups 
 E 961 Neotame 5  only energy-reduced soups 
 E 962 Salt of aspartame-acesulfame 110 (11) b, (49), (50) only energy-reduced soups 
  (1): The additives may be added individually or in combination 
  (2): The maximum level is applicable to the sum and the levels are expressed as the free acid. 
  (4): The maximum level is expressed as P 2O5 
  (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent 
  (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and ace sulfame-K (E 
950). 
  (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in  combination with 
E 950 or E 951 
  (52): Maximum usable levels are expressed in free imide 
  (13): Maximum limit expressed on fat 
  (46): As the sum of carnosol and carnosic acid 
12.6 Sauces  
 Group I Additives    
 Group II Colours at quantum satis  quantum satis   excluding tomato-based sauces 
 Group III Food colours with combined 
maximum limit 500  including pickles, relishes, chutney and picalilli; excluding tomato-
based sauces 
 Group IV Polyols quantum satis    
 E 160d Lycopene 50  excluding tomato-based sauces 
 E 200 - 203 Sorbic acid - sorbates 2000 (1) (2) only em ulsified sauces with a fat content of less than 60 % 
 E 200 - 203 Sorbic acid - sorbates 1000 (1) (2) only em ulsified sauces with a fat content of 60 % or more 
 E 200 - 213 Sorbic acid - sorbates; Benzoic 
acid - benzoates 1000 (1) (2) only emulsified sauces with a fat content of 60 % or more; non 
emulsified sauces  
EN 129   EN  E 200 - 213 Sorbic acid - sorbates; Benzoic 
acid - benzoates 2000 (1) (2) only emulsified sauces with a fat content of less than 60 % 
 E 210 - 213 Benzoic acid - benzoates 1000 (1) (2) only emulsified sauces with a fat content of less than 60 % 
 E 210 - 213 Benzoic acid - benzoates 500 (1) (2) only emulsified sauces with a fat content of 60 % or more 
 E 310 - 320 Gallates, TBHQ and BHA 200 (1) (13)  
 E 338 - 452 Phosphoric acid - phosphates - di 
- tri- and polyphosphates 5000 (1) (4)  
 E 385 Calcium disodium ethylene 
diamine tetra-acetate (Calcium disodium EDTA) 75  only emulsified sauces 
 E 392 Extracts of rosemary 100 (41) (46)  
 E 427 Cassia gum 2500   
 E 405 Propane-1, 2-diol alginate 8000   
 E 416 Karaya gum 10000  only emulsified sauces 
 E 426 Soybean hemicellulose 30000  only emulsified sauces 
 E 432 - 436 Polysorbates 5000 (1) only emulsified sauces 
 E 473 - 474 Sucrose esters of fatty acids - 
sucroglycerides 10000 (1)  
 E 476 Polyglycerol polyricinoleate 4000  only dressings 
 E 491 - 495 Sorbitan esters 5000 (1) only emulsified sauces 
 E 950 Acesulfame K 350   
 E 951 Aspartame 350   
 E 954 Saccharin and its Na, K and Ca 
salts 160 (52)  
 E 955 Sucralose 450   
 E 959 Neohesperidine DC 50   
 E 961 Neotame 12   
 E 961 Neotame 2  only as flavour enhancer 
 E 962 Salt of aspartame-acesulfa me 350 (11)b, (49), (50)   
EN 130   EN   (1): The additives may be added individually or in combination 
  (2): The maximum level is applicable to the sum and the levels are expressed as the free acid. 
  (4): The maximum level is expressed as P 2O5 
  (41): expressed on fat basis 
  (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and ace sulfame-K (E 
950). 
  (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in  combination with 
E 950 or E 951 
  (52): Maximum usable levels are expressed in free imide 
  (13): Maximum limit expressed on fat 
  (46): As the sum of carnosol and carnosic acid 
12.7 Salads and savoury based sandwich spreads  
 Group I Additives    
 Group II Colours at quantum satis  quantum satis    
 E 200 - 213 Sorbic acid - sorbates; Benzoic 
acid - benzoates 1500 (1) (2)  
 E 950 Acesulfame K 350  only Feinkostsalat  
 E 951 Aspartame 350  only Feinkostsalat  
 E 954 Saccharin and its Na, K and Ca 
salts 160 (52) only Feinkostsalat  
 E 955 Sucralose 140  only Feinkostsalat  
 E 959 Neohesperidine DC 50  only Feinkostsalat  
 E 961 Neotame 12  only Feinkostsalat  
 E 962 Salt of aspartame-acesulfa me 350 (11)b, (49), (50) only Feinkostsalat  
  (1): The additives may be added individually or in combination 
  (2): The maximum level is applicable to the sum and the levels are expressed as the free acid. 
  (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent 
  (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and ace sulfame-K (E 
950).  
EN 131   EN   (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in  combination with 
E 950 or E 951 
  (52): Maximum usable levels are expressed in free imide 
12.8 Yeast and yeast products  
 Group I Additives    
 E 491 - 495 Sorbitan esters quantum satis   only dry yeast 
      
12.9 Protein products, excluding products covered in category 1.8  
 Group I Additives    
 Group II Colours at quantum satis  quantum satis    
 Group III Food colours with combined 
maximum limit 100  only meat and fish analouges based on vegetable proteins 
 E 160d Lycopene 30  only meat and fish analouges based on vegetable proteins 
 E 200 - 203 Sorbic acid - sorbates 2000 (1) (2) only analogues of meat, fish, crustaceans and cephalopods and 
cheese-based on protein 
 E 220 - 228 Sulphur dioxide - sulphites 200 (3) only analogues of meat, fish, crustaceans and cephalopods 
 E 220 - 228 Sulphur dioxide - sulphites 50 (3) only gelatine 
 E 338 - 452 Phosphoric acid - phosphates - di 
- tri- and polyphosphates 20000 (1) (4) only vegetable proteine drinks 
 E 959 Neohesperidine DC 5  only vegetable protein, only as flavour enhancer 
  (1): The additives may be added individually or in combination 
  (2): The maximum level is applicable to the sum and the levels are expressed as the free acid. 
  (3): Maximum levels are expressed as SO 2 relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 
10 mg/l is not considered to be present. 
  (4): The maximum level is expressed as P 2O5  
13. Foods intended for particular nutritiona l uses as defined by Directive 2009/39/EC 
13.1 Foods for infants and young children  
 INTRODUCTION PART, APPLIES TO ALL SUBCATEGORIES  
EN 132   EN   The maximum levels of use indicated refer to foods ready for consumption prepared following manufacturers' instructions. 
  E 307, E 325, E 330, E 331, E 332, E 333, E 338, E 340, E 410, E472c and E 1450 shall be used in conformity with the limits set  in the annexes of 
Directive 2006/141/EC  
  Formulae and processed cereal-based foods an d baby foods for infants and young children may contain E 301 (sodium L-ascorbate),  used at 
quantum satis  level in coatings of nutrient preparations containing polyunsa turated fatty acids. The carry over of E 301 in the product read y for 
consumption should not be more than 75 mg/l. 
  Formulae and processed cereal-based foods and baby foods for infants and young child ren may contain E 414 (acacia gum, gum arab ic) 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 o f 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 processed cereal-based foods and baby foods for infants and young children may contain E 1450 starch sodium octeny l succinate 
resulting from the addition of vitamin preparations or polyunsatu rated 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 prep arations and 1 000 mg/kgfrom polyunsaturated fatty acid preparati ons 
13.1.1 Infant formulae as de fined by Directive 2006/141/EC  
  Note: For the manufacture of acidifi ed milks, non-pathogenic L(+)-lactic acid producing cultures may be used. 
 E 270 Lactic acid quantum satis   only L(+)-form 
 E 304 Fatty acid esters of ascorbic acid 10   
 E 306 Tocopherol-rich extract 10 (16)  
 E 307 Alpha-tocopherol 10 (16)  
 E 308 Gamma-tocopherol 10 (16)  
 E 309 Delta-tocopherol 10 (16)  
 E 322 Lecithins 1000 (14)  
 E 330 Citric acid quantum satis    
 E 331 Sodium citrates 2000 (43)  
 E 332 Potassium citrates  (43)  
 E 338 Phosphoric acid 1000 (4), (44)  
 E 339 Sodium phosphates 1000 (4), (15)  
 E 340 Potassium phosphates  (4), (15)  
 E 412 Guar gum 1000  only where the liquid product contains partially hydrolysed proteins   
EN 133   EN  E 471 Mono- and diglycerides of fatty 
acids 4000 (14)  
 E 472c Citric acid esters of mono- and 
diglycerides of fatty acids 7500 (14) only when sold as powder 
 E 472c Citric acid esters of mono- and 
diglycerides of fatty acids 9000 (14) only sold as liquid where the products contain partially hydrolysed 
proteins, peptides or amino acids  
 E 473 Sucrose esters of fatty acids 120 (14) only products containing hydrolysed proteins, peptides or amino acids 
  (4): The maximum level is expressed as P 2O5  
  (14): If more than one of the substances E 322, E 471, E 472c and E 473 are added to a foodstuff, the maximum level established  for that 
foodstuff for each of those substances is lowered with that rela tive part as is present of the other substances together in tha t foodstuff. 
  (15): E 339 and E 340 are authorised individually or in combina tion and in conformity with the the limits set in Directives 200 6/141/EC, 
2006/125/EC, 1999/21/EC 
  (16): E 306, E 307, E 308 and E 309 are authorised individually are in combination 
  (43): E 331 and E 332 are authorised individually or in combina tion and in conformity with the the limits set in Directives 200 6/141/EC, 
2006/125/EC, 1999/21/EC 
  (44): In conformity with the the limits set in Directives 2006/141/EC, 2006/125/EC, 1999/21/EC 
13.1.2 Follow-on formulae as defined by Directive 2006/141/EC  
  Note: For the manufacture of acidifi ed milks, non-pathogenic L(+)-lactic acid producing cultures may be used. 
 E 270 Lactic acid quantum satis   only L(+)-form 
 E 304 Fatty acid esters of ascorbic acid 10   
 E 306 Tocopherol-rich extract 10 (16)  
 E 307 Alpha-tocopherol 10 (16)  
 E 308 Gamma-tocopherol 10 (16)  
 E 309 Delta-tocopherol 10 (16)  
 E 322 Lecithins 1000 (14)  
 E 330 Citric acid quantum satis    
 E 331 Sodium citrates 2000 (43)  
 E 332 Potassium citrates quantum satis  (43)  
 E 338 Phosphoric acid  (4), (44)   
EN 134   EN  E 339 Sodium phosphates 1000 (4), (15)  
 E 340 Potassium phosphates  (4), (15)  
 E 407 Carrageenan 300 (17)  
 E 410 Locust bean gum 1000 (17)  
 E 412 Guar gum 1000 (17)  
 E 440 Pectins 5000  only acidified follow-on formulae 
 E 471 Mono- and diglycerides of fatty 
acids 4000 (14)  
 E 472c Citric acid esters of mono- and 
diglycerides of fatty acids 7500 (14) only when sold as powder 
 E 472c Citric acid esters of mono- and 
diglycerides of fatty acids 9000 (14) only when sold as liquid where the products contain partially 
hydrolysed proteins, peptides or amino acids  
 E 473 Sucrose esters of fatty acids 120 (14) only products containing hydrolysed proteins, peptides or amino acids 
  (4): The maximum level is expressed as P 2O5 
  (14): If more than one of the substances E 322, E 471, E 472c and E 473 are added to a foodstuff, the maximum level established  for that 
foodstuff for each of those substances is lowered with that rela tive part as is present of the other substances together in tha t foodstuff. 
  (15): E 339 and E 340 are authorised individually or in combina tion and in conformity with the the limits set in Directives 200 6/141/EC, 
2006/125/EC, 1999/21/EC 
  (16): E 307, E 307, E 308 and E 309 are authorised individually are in combination 
  (17): If more than one of the substances E 407, E 410 and E 412 is added to a foodstuff, the maximum level established for that  foodstuff for 
each of those substances is lowered with that relative part as is  present of the other substances  together in that foodstuff. 
  (43): E 331 and E 332 are authorised individually or in combina tion and in conformity with the the limits set in Directives 200 6/141/EC, 
2006/125/EC, 1999/21/EC 
  (44): In conformity with the the limits set in Directives 2006/141/EC, 2006/125/EC, 1999/21/EC 
13.1.3 Processed cereal-based foods and baby foods for infants an d young children as defined by Directive 2006/125/EC 
 E 170 Calcium carbonates quantum satis   only processed cereal based foods and baby foods, only for pH 
adjustment 
 E 260 Acetic acid quantum satis   only processed cereal based foods and baby foods, only for pH 
adjustment 
 E 261 Potassium acetate quantum satis   only processed cereal based foods and baby foods, only for pH  
EN 135   EN adjustment 
 E 262 Sodium acetates quantum satis   only processed cereal based foods and baby foods, only for pH 
adjustment 
 E 263 Calcium acetate quantum satis   only processed cereal based foods and baby foods, only for pH 
adjustment 
 E 270 Lactic acid quantum satis   only processed cereal based foods and baby foods, only for pH 
adjustment, L(+)-form only 
 E 296 Malic acid quantum satis   only processed cereal based foods and baby foods, only for pH 
adjustment, L(+)-form only 
 E 300 L-ascorbic acid 200 (18) only fat-containing cereal-based f oods including biscuits and rusks 
and baby foods 
 E 301 Sodium L-ascorbate 200 (18) only fat-containing cereal-based f oods including biscuits and rusks 
and baby foods 
 E 302 Calcium L-ascorbate 200 (18) only fat-containing cereal-based f oods including biscuits and rusks 
and baby foods 
 E 304 Fatty acid esters of ascorbic acid 100 (19) only fat-containing cereal-based f oods including biscuits and rusks 
and baby foods 
 E 306 Tocopherol-rich extract 100 (19) only fat-containing cereal-based f oods including biscuits and rusks 
and baby foods 
 E 307 Alpha-tocopherol 100 (19) only fat-containing cereal-based f oods including biscuits and rusks 
and baby foods 
 E 308 Gamma-tocopherol 100 (19) only fat-containing cereal-based f oods including biscuits and rusks 
and baby foods 
 E 309 Delta-tocopherol 100 (19) only fat-containing cereal-based f oods including biscuits and rusks 
and baby foods 
 E 322 Lecithins 10000  only biscuits and rusks, cereal-based foods, baby foods 
 E 325 Sodium lactate quantum satis   only processed cereal based foods and baby foods, only for pH 
adjustment, L(+)-form only 
 E 326 Potassium lactate quantum satis   only processed cereal based foods and baby foods, only for pH 
adjustment, L(+)-form only 
 E 327 Calcium lactate quantum satis   only processed cereal based foods and baby foods, only for pH 
adjustment, L(+)-form only  
EN 136   EN  E 330 Citric acid quantum satis   only processed cereal based foods and baby foods, only for pH 
adjustment 
 E 331 Sodium citrates quantum satis   only processed cereal based foods and baby foods, only for pH 
adjustment 
 E 332 Potassium citrates quantum satis   only processed cereal based foods and baby foods, only for pH 
adjustment 
 E 333 Calcium citrates quantum satis   only processed cereal based foods and baby foods, only for pH 
adjustment 
 E 334 Tartaric acid (L(+)-) 5000 (42) only L(+)-form; only Biscuits and rusks and baby foods 
 E 335 Sodium tartrates 5000 (42) only L(+)-form; only Biscuits and rusks and baby foods 
 E 336 Potassium tartrates 5000 (42) only L(+)-form; only Biscuits and rusks and baby foods 
 E 338 Phosphoric acid 1000 (4) only processed cereal based foods and baby foods, only for pH 
adjustment 
 E 339 Sodium phosphates 1000 (4) (20) only cereals 
 E 340 Potassium phosphates 1000 (4) (20) only cereals 
 E 341 Calcium phosphates 1000 (4) (20) only cereals 
 E 341 Calcium phosphates 1000 (4) only in fruit-based desserts 
 E 354 Calcium tartrate 5000 (42) only L(+)-form; only biscuits and rusks 
 E 400 Alginic acid 500 (23) only deserts and puddings 
 E 401 Sodium alginate 500 (23) only deserts and puddings 
 E 402 Potassium alginate 500 (23) only deserts and puddings 
 E 404 Calcium alginate 500 (23) only deserts and puddings 
 E 410 Locust bean gum 10000 (21) only processed cereal based foods and baby foods 
 E 412 Guar gum 10000 (21) only processed cereal based foods and baby foods 
 E 414 Gum arabic (acacia gum) 10000 (21) only processed cereal based foods and baby foods 
 E 415 Xanthan gum 10000 (21) only processed cereal based foods and baby foods 
 E 440  Pectin 10000 (21) only processed cereal based foods and baby foods 
 E 410 Locust bean gum 20000 (21) only gluten-free cereal-based foods 
 E 412 Guar gum 20000 (21) only gluten-free cereal-based foods  
EN 137   EN  E 414 Gum arabic (acacia gum) 20000 (2 1) only gluten-free cereal-based foods 
 E 415 Xanthan gum 20000 (21) only gluten-free cereal-based foods 
 E 440  Pectin 20000 (21) onl y gluten-free cereal-based foods 
 E 450 Diphosphates 5000 (4) (42) only biscuits and rusks 
 E 471 Mono- and diglycerides of fatty 
acids 5000 (22) only biscuits and rusks, cereal-based foods, baby foods 
 E 472a Acetic acid esters of mono- and 
diglycerides of fatty acids 5000 (22) only biscuits and rusks, cereal-based foods, baby foods 
 E 472b Lactic acid esters of mono- and 
diglycerides of fatty acids 5000 (22) only biscuits and rusks, cereal-based foods, baby foods 
 E 472c Citric acid esters of mono- and 
diglycerides of fatty acids 5000 (22) only biscuits and rusks, cereal-based foods, baby foods 
 E 500 Sodium carbonates quantum satis   only as rising agent 
 E 501 Potassium carbonates quantum satis   only as rising agent 
 E 503 Ammonium carbonates quantum satis   only as rising agent 
 E 507 Hydrochloric acid quantum satis   only processed cereal based foods and baby foods, only for pH 
adjustment 
 E 524 Sodium hydroxide quantum satis   only processed cereal based foods and baby foods, only for pH 
adjustment 
 E 525 Potassium hydroxide quantum satis   only processed cereal based foods and baby foods, only for pH 
adjustment 
 E 526 Calcium hydroxide quantum satis   only processed cereal based foods and baby foods, only for pH 
adjustment 
 E 551 Silicon dioxide 2000  only Dry cereals 
 E 575 Glucono-delta-lactone 5000 (42) only biscuits and rusks 
 E 920 L-cysteine 1000  only biscuits for infants and young children 
 E 1404 Oxidized starch 50000  only processed cereal based foods and baby foods 
 E 1410 Monostarch phosphate 50000  only processed cereal based foods and baby foods 
 E 1412 Distarch phosphate 50000  only processed cereal based foods and baby foods  
EN 138   EN  E 1413 Phospated distarch phosphate 50000  only processed cereal based foods and baby foods 
 E 1414 Acetylated distarch phosphate 50000  only processed cereal based foods and baby foods 
 E 1420 Acetylated starch 50000  only processed cereal based foods and baby foods 
 E 1422 Acetylated distarch ad ipate 50000  only processed cereal based foods and baby foods 
 E 1450 Starch sodium octenyl succinate 50000  only processed cereal based foods and baby foods 
 E 1451 Acetylated oxidised starch 50000  only processed cereal based foods and baby foods 
 E 300 Ascorbic acid 300 (18) only fruit - and vegetable based drinks, juices and baby foods 
 E 301 Sodium ascorbate 300 (18) only fruit - and vegetable based drinks, juices and baby foods 
 E 302 Calcium ascorbate 300 (18) only fruit - and vegetable based drinks, juices and baby foods 
 E 333 Calcium citrates quantum satis   only low sugar fruit-based products 
  (1): The additives may be added individually or in combination 
  (4): The maximum level is expressed as P 2O5 
  (18): E 300, E 301 and E 302 are authorised individually or in combination, expressed as ascorbic acid 
  (19): E 304, E 306, E 307, E 308 and E 309 are authorised individually are in combination 
  (20): E 339, E 340 and E 341 are authorised individually or in combination 
  (21): E 410, E 412, E 414, E 415 and E 440 are authorised individually or in combination 
  (22): E 471, E 472a, E 472b and E 472c are authorised individually or in combination 
  (23): E 400, E 401, E 402 and E 404 are authorised individually or in combination 
  (42): As a residue 
13.1.4 Other foods for young children  
  Note: For the manufacture of acidifi ed milks, non-pathogenic L(+)-lactic acid producing cultures may be used. 
 E 270 Lactic acid quantum satis   only L(+)-form 
 E 304 Fatty acid esters of ascorbic acid 100 (19)  
 E 306 Tocopherol-rich extract 100 (19)  
 E 307 Alpha-tocopherol 100 (19)  
 E 308 Gamma-tocopherol 100 (19)  
 E 309 Delta-tocopherol 100 (19)   
EN 139   EN  E 322 Lecithins 10000 (14)  
 E 330 Citric acid quantum satis    
 E 331 Sodium citrates 2000   
 E 332 Potassium citrates    
 E 338 Phosphoric acid  (1), (4)  
 E 339 Sodium phosphates 1000 (1), (4), (15)  
 E 340 Potassium phosphates 1000 (1), (4), (15)  
 E 407 Carrageenan 300   
 E 410 Locust bean gum 10000 (21)  
 E 412 Guar gum 10000 (21)  
 E 414 Gum arabic (acacia gum) 10000 (21)  
 E 415 Xanthan gum 10000 (21)  
 E 440 Pectins 5000 (21)  
 E 471 Mono- and diglycerides of fatty 
acids 4000 (14)  
 E 472c Citric acid esters of mono- and 
diglycerides of fatty acids 7500 (14) only when sold as powder 
 E 472c Citric acid esters of mono- and 
diglycerides of fatty acids 9000 (14) only when sold as liquid where the products contain partially 
hydrolysed proteins, peptides or amino acids  
 E 473 Sucrose esters of fatty acids 120 (14) only in products containing hydrolysed proteins, peptides or amino 
acids 
 E 500 Sodium carbonates quantum satis    
 E 501 Potassium carbonates quantum satis    
 E 503 Ammonium carbonates quantum satis    
 E 507 Hydrochloric acid quantum satis   only for pH adjustment 
 E 524 Sodium hydroxide quantum satis   only for pH adjustment 
 E 525 Potassium hydroxide quantum satis   only for pH adjustment 
 E 1404 Oxidized starch 50000    
EN 140   EN  E 1410 Monostarch phosphate 50000   
 E 1412 Distarch phosphate 50000   
 E 1413 Phospated distarch phosphate 50000   
 E 1414 Acetylated distar ch phosphate 50000   
 E 1420 Acetylated starch 50000   
 E 1422 Acetylated dist arch adipate 50000   
 E 1450 Starch sodium octenyl succinate 50000   
  (1): The additives may be added individually or in combination 
  (4): The maximum level is expressed as P 2O5 
  (14): If more than one of the substances E 322, E 471, E 472c and E 473 are added to a foodstuff, the maximum level established  for that 
foodstuff for each of those substances is lowered with that rela tive part as is present of the other substances together in tha t foodstuff. 
  (15): E 339 and E 340 are authorised individually or in combina tion and in conformity with the the limits set in Directives 200 6/141/EC, 
2006/125/EC, 1999/21/EC 
  (16): E 304, E 306, E 307, E 308 and E 309 are authorised individually are in combination 
  (21): E 410, E 412, E 414, E 415 and E 440 are authorised individually or in combination 
13.1.5 Dietary foods for infant s and young children for special medical purposes as defined by Directive 1999/21/EC and special  formulae for infants 
13.1.5.1 Dietary foods for infants for special me dical purposes and special formulae for infants 
 The additives of group 13.1.1, 13.1.2 are applicable 
 E 170 Calcium carbonates quantum satis    
 E 304 Fatty acid esters of ascorbic acid 100   
 E 331 Sodium citrates quantum satis    
 E 332 Potassium citrates quantum satis    
 E 333 Calcium citrates quantum satis    
 E 338 Phosphoric acid 1000 (1), (4) only for pH adjustment, 
 E 339 Sodium phosphates 1000 (1), (4) (20)  
 E 340 Potassium phosphates 1000 (1), (4) (20)  
 E 341 Calcium phosphates 1000 (1), (4) (20)   
EN 141   EN  E 401 Sodium alginate 1000  From four months onwards in special food products with adapted 
composition, required for metabolic disorders and for general tube-
feeding 
 E 405 Propane-1, 2-diol alginate 200  From 12 months onwards in specialised diets intended for young 
children who have cow's milk intolerance or inborn errors of 
metabolism 
 E 410 Locust bean gum 10000  From birth onwards in products for reduction of gastro-oesophageal 
reflux 
 E 412 Guar gum 10000  From birth onwards in products in liquid formulae containing 
hydrolysed proteins, peptides or amino acids  
 E 415 Xanthan gum 1200  From birth onwards for use in products based on amino acids or 
peptides for use with patients who have problems with impairment of the gastrointestinal tract, protein mal-absorption or inborn errors of 
metabolism 
 E 440 Pectins 10000  From birth onwards in products used in case of gastro-intestinal 
disorders 
 E 466 Carboxy methyl cellulose 10000  From birth onwards in products for the dietary management of 
metabolic disorders 
 E 471 Mono- and diglycerides of fatty 
acids 5000  From birth onwards in specialised diets, particularly those devoid of 
proteins 
 E 472c Citric acid esters of mono- and 
diglycerides of fatty acids 7500  only when sold as powder; From birth onwards 
 E 472c Citric acid esters of mono- and 
diglycerides of fatty acids 9000  only when sold as liquid; From birth onwards 
 E 473 Sucrose esters of fatty acids 120  only products containing hydrolysed proteins, peptides and amino 
acids 
 E 500 Sodium carbonates quantum satis   only as rising agent 
 E 501 Potassium carbonates quantum satis   only as rising agent 
 E 507 Hydrochloric acid quantum satis   only as rising agent 
 E 524 Sodium hydroxide quantum satis   only for pH adjustment 
 E 525 Potassium hydroxide quantum satis   only for pH adjustment  
EN 142   EN  E 526 Calcium hydroxide quantum satis   only for pH adjustment 
 E 1450 Starch sodium octenyl succinate 20000  only in infant formulae and follow-on formulae 
  (1): The additives may be added individually or in combination 
  (4): The maximum level is expressed as P 2O5 
  (20): E 339, E 340 and E 341 are authorised individually or in combination 
13.1.5.2 Dietary foods for babies and young children for special medical purpos es as defined in Directive 1999/21/EC 
 The additives of group 13.1.3 are applicable, except for E 270, E 333, E 341 
 E 401 Sodium alginate 1000  From four months onwards in special food products with adapted 
composition, required for metabolic disorders and for general tube-feeding 
 E 405 Propane-1, 2-diol alginate 200  From 12 months onwards in specialised diets intended for young 
children who have cow's milk intolerance or inborn errors of metabolism 
 E 410 Locust bean gum 10000  From birth onwards in products for reduction of gastro-oesophageal 
reflux 
 E 412 Guar gum 10000  From birth onwards in products in liquid formulae containing 
hydrolysed proteins, peptides or amino acids  
 E 415 Xanthan gum 1200  From birth onwards for use in products based on amino acids or 
peptides for use with patients who have problems with impairment of 
the gastrointestinal tract, protein mal-absorption or inborn errors of 
metabolism 
 E 440 Pectins 10000  From birth onwards in products used in case of gastro-intestinal 
disorders 
 E 466 Carboxy methyl cellulose 10000  From birth onwards in products for the dietary management of 
metabolic disorders 
 E 471 Mono- and diglycerides of fatty 
acids 5000  From birth onwards in specialised diets, particularly those devoid of 
proteins 
 E 472c Citric acid esters of mono- and 
diglycerides of fatty acids 7500  only when sold as powder; From birth onwards 
 E 472c Citric acid esters of mono- and 
diglycerides of fatty acids 9000  only when sold as liquid; From birth onwards  
EN 143   EN  E 473 Sucrose esters of fatty acids 120  only products containing hydrolysed proteins, peptides and amino 
acids 
 E 1450 Starch sodium octenyl succinate 20000   
13.2 Dietary foods for special medical purpo ses defined in Directive 1999/21/EC (excludi ng products from food category 13.1.5) 
 Products in this category can also use a dditives that are allowed in the corresp onding food counterparts categories  
 Group I Additives    
 Group II Colours at quantum satis  quantum satis    
 Group III Food colours with combined 
maximum limit 50   
 Group IV Polyols quantum satis    
 E 160d Lycopene 30   
 E 200 - 213 Sorbic acid - sorbates; Benzoic 
acid - benzoates 1500 (1) (2)  
 E 338 - 452 Phosphoric acid - phosphates - di 
- tri- and polyphosphates 5000 (1) (4)  
 E 405 Propane-1, 2-diol alginate 1200   
 E 406 Agar quantum satis   only foods inn tablet and coated tablet form 
 E 432 - 436 Polysorbates 1000 (1)  
 E 473 - 474 Sucrose esters of fatty acids - 
sucroglycerides 5000 (1)  
 E 475 Polyglycerol esters of fatty acids 5000   
 E 477 Propane-1,2-diol esters of fatty 
acids 1000   
 E 481 - 482 Stearoyl-2- lactylates 2000 (1)  
 E 491 - 495 Sorbitan esters 5000 (1)  
 E 950 Acesulfame K 450   
 E 951 Aspartame 1000   
 E 952 Cyclamic acid and its Na and Ca 
salts 400 (51)   
EN 144   EN  E 954 Saccharin and its Na, K and Ca 
salts 200 (52)  
 E 955 Sucralose 400   
 E 959 Neohesperidine DC 100   
 E 961 Neotame 32   
 E 962 Salt of aspartame-acesulfa me 450 (11)a, (49), (50)  
  (1): The additives may be added individually or in combination 
  (2): The maximum level is applicable to the sum and the levels are expressed as the free acid. 
  (4): The maximum level is expressed as P 2O5 
  (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent 
  (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and ace sulfame-K (E 
950). 
  (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in  combination with 
E 950 or E 951 
  (51): Maximum usable levels are expressed in free acid 
  (52): Maximum usable levels are expressed in free imide 
13.3 Dietary foods for weight co ntrol diets intended to replace total daily food in take or an individual meal (the whole or par t of the total daily diet) 
 Group I Additives    
 Group II Colours at quantum satis  quantum satis    
 Group III Food colours with combined 
maximum limit 50   
 Group IV Polyols quantum satis    
 E 160d Lycopene 30   
 E 200 - 213 Sorbic acid - sorbates; Benzoic 
acid - benzoates 1500 (1) (2)  
 E 338 - 452 Phosphoric acid - phosphates - di 
- tri- and polyphosphates 5000 (1) (4)  
 E 405 Propane-1, 2-diol alginate 1200   
 E 432 - 436 Polysorbates 1000 (1)   
EN 145   EN  E 473 - 474 Sucrose esters of fatty acids - 
sucroglycerides 5000 (1)  
 E 475 Polyglycerol esters of fatty acids 5000   
 E 477 Propane-1,2-diol esters of fatty 
acids 1000   
 E 481 - 482 Stearoyl-2- lactylates 2000 (1)  
 E 491 - 495 Sorbitan esters 5000 (1)  
 E 950 Acesulfame K 450   
 E 951 Aspartame 800   
 E 952 Cyclamic acid and its Na and Ca 
salts 400 (51)  
 E 954 Saccharin and its Na, K and Ca 
salts 240 (52)  
 E 955 Sucralose 320   
 E 959 Neohesperidine DC 100   
 E 961 Neotame 26   
 E 962 Salt of aspartame-acesulfa me 450 (11)a, (49), (50)  
  (1): The additives may be added individually or in combination 
  (2): The maximum level is applicable to the sum and the levels are expressed as the free acid. 
  (4): The maximum level is expressed as P 2O5 
  (11): limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent 
  (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and ace sulfame-K (E 
950). 
  (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in  combination with 
E 950 or E 951 
  (51): Maximum usable levels are expressed in free acid 
  (52): Maximum usable levels are expressed in free imide 
13.4 Foods suitable for people intolerant to gluten as defined by Regulation (EC) 41/2009 
 Products in this category can also use a dditives that are allowed in the corresp onding food counterparts categories   
EN 146   EN  Group I Additives   including dry pasta 
 Group II Colours at quantum satis  quantum satis    
 Group IV Polyols quantum satis    
 E 338 - 452 Phosphoric acid - phosphates - di 
- tri- and polyphosphates 5000 (1) (4)  
 In addition, all additives in the gluten containing counterparts are authorised.  
  (1): The additives may be added individually or in combination 
  (4): The maximum level is expressed as P 2O5 
14. Beverages  
14.1 Non-alcoholic beverages  
14.1.1 Water, including natural mineral water as defined in Direct ive 2009/54/EC and spring wate r and all other bottled or pack ed waters 
 E 338 - 452 Phosphoric acid - phosphates - di 
- tri- and polyphosphates 500 (1) (4) only prepared table waters 
  (1): The additives may be added individually or in combination 
  (4): The maximum level is expressed as P 2O5 
  (48): Mineral salts added to prepared table waters for standardisation are not classified as additives 
14.1.2 Fruit juices as defined by Council Directive 2001/112/EC and vegetable juices 
 Group I Additives   only vegetable juices 
 E 170 Calcium carbonates quantum satis   only grape juice 
 E 200 - 203 Sorbic acid - sorbates 500 (1) (2) only Sød….saft and sødet….saft 
 E 200 - 213 Sorbic acid - sorbates; Benzoic 
acid - benzoates 2000 (1) (2) only grape juice, unfermented, for sacramental use 
 E 210 - 213 Benzoic acid - benzoates 200 (1) (2) only Sød….saft and sødet….saft 
 E 220 - 228 Sulphur dioxide - sulphites 2000 (3) only concentrated grape juice for home wine-making 
 E 220 - 228 Sulphur dioxide - sulphites 50 (3) only orange, grapefruit, apple and pineapple juice for bulk dispensing 
in catering establishments 
 E 220 - 228 Sulphur dioxide - sulphites 350 (3) only lime and lemon juice 
 E 220 - 228 Sulphur dioxide - sulphites 70 (3) only grape juice, unfermented, for sacramental use  
EN 147   EN  E 296 Malic acid 3000  only pineapple juice 
 E 300 Ascorbic acid quantum satis    
 E 330 Citric acid 3000   
 E 336 Potassium tartrates quantum satis   only grape juice 
 E 440 Pectins 3000  only pineapple and passion fruit 
 E 900 Dimethyl polysiloxane 10  only pineapple juice and Sød….saft and sødet….saft 
  (1): The additives may be added individually or in combination 
  (2): The maximum level is applicable to the sum and the levels are expressed as the free acid. 
  (3): Maximum levels are expressed as SO 2 relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 
10 mg/l is not considered to be present. 
14.1.3 Fruit nectars as defined by Council Directive 2001/112/EC and vege table nectars and similar products 
 Group I Additives   only vegetable nectars, E 420, E421, E 953, E965, E 966, E 967 and E 
968 may not be used 
 E 200 - 203 Sorbic acid - sorbates 300 (1) (2) only traditional Swedish and Finnish fruit syrups 
 E 200 - 203 Sorbic acid - sorbates 250 (1) (2) only traditional Swedish and Finnish fruit syrups, maximum applies if 
E 210 - 213, benzoic acid - benzoates, have also been used is  
 E 210 - 213 Benzoic acid - benzoates 150 (1) (2) only traditional Swedish and Finnish fruit syrups 
 E 270 Lactic acid 5000   
 E 296 Malic acid quantum satis   only traditional Swedish and Finnish fruit syrups 
 E 300 Ascorbic acid quantum satis    
 E 330 Citric acid 5000   
 E 440 Pectins 3000  only pineapple and passion fruit 
 E 466 Carboxy methyl cellulose quantum satis   only traditional Swedish and Finnish fruit syrups from citrus 
 E 950 Acesulfame K 350  only energy-reduced or with no added sugar 
 E 951 Aspartame 600  only energy-reduced or with no added sugar 
 E 952 Cyclamic acid and its Na and Ca 
salts 250 (51) only energy-reduced or with no added sugar 
 E 954 Saccharin and its Na, K and Ca 
salts 80 (52) only energy-reduced or with no added sugar  
EN 148   EN  E 955 Sucralose 300  only energy-reduced or with no added sugar 
 E 959 Neohesperidine DC 30  only energy-reduced or with no added sugar 
 E 961 Neotame 20  only energy-reduced or with no added sugar 
 E 962 Salt of aspartame-acesulfame 350 (11)a, (49), (50) only energy-r educed or with no added sugar 
  (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent 
  (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and ace sulfame-K (E 
950). 
  (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in  combination with 
E 950 or E 951 
  (51): Maximum usable levels are expressed in free acid 
  (52): Maximum usable levels are expressed in free imide 
14.1.4 Flavoured drinks  
 Group I Additives   E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used 
 Group II Colours at quantum satis  quantum satis   excluding chocolate milk 
 Group III Food colours with combined 
maximum limit 100 (25) excluding chocolate milk 
 E 160d Lycopene 12  excluding dilutable drinks 
 E 200 - 203 Sorbic acid - sorbates 300 (1) (2) excluding dairy-based drinks 
 E 200 - 203 Sorbic acid - sorbates 250 (1) (2) maximum applies if E 210 - 213, benzoic acid - benzoates, have also 
been used is  
 E 210 - 213 Benzoic acid - benzoates 150 (1) (2) excluding dairy-based drinks 
 E 220 - 228 Sulphur dioxide - sulphites 20 (3) only carry over from concentrates in non-alcoholic flavoured drinks 
containing fruit juice 
 E 220 - 228 Sulphur dioxide - sulphites 50 (3) only non-alcoholic flavoured drinks containing at least 235 g/l glucose 
syrup 
 E 220 - 228 Sulphur dioxide - sulphites 350 (3) only concentrates based on fruit juice and containing not less than 2,5 
% barley (barley water) 
 E 220 - 228 Sulphur dioxide - sulphites 250 (3) only other concentrates based on fruit juice or comminuted fruit; 
capilé groselha  
EN 149   EN  E 242 Dimethyl dicarbonate 250 (24)  
 E 297 Fumaric acid 1000  only instant powders for fruit based drinks 
 E 338 - 452 Phosphoric acid - phosphates - di 
- tri- and polyphosphates 700 (1) (4)  
 E 338 - 452 Phosphoric acid - phosphates - di 
- tri- and polyphosphates 500 (1) (4) only sport drinks 
 E 338 - 452 Phosphoric acid - phosphates - di 
- tri- and polyphosphates 4000 (1) (4) only whey protein containing sport drinks 
 E 338 - 452 Phosphoric acid - phosphates - di 
- tri- and polyphosphates 20000 (1) (4) only vegetable protein drinks 
 E 338 - 452 Phosphoric acid - phosphates - di 
- tri- and polyphosphates 2000 (1) (4) only chocolate and malt dairy-based drinks 
 E 355 - 357 Adipic acid - adipates 10000 (1)  only powders for home preparation of drinks 
 E 363 Succinic acid 3000  only powders for home preparation of drinks 
 E 405 Propane-1, 2-diol alginate 300   
 E 426 Soybean hemicellulose 5000  only dairy-based drinks intended for retail sale 
 E 444 Sucrose acetate isobutyrate 300  only cloudy drinks 
 E 445 Glycerol ester of wood rosins 100  only cloudy drinks 
 E 459 Beta-cyclodextrin 500  only flavoured powdered instant drinks 
 E 473 - 474 Sucrose esters of fatty acids - 
sucroglycerides 5000 (1)  only aniseed-based, dairy-based, coconut and almond drinks 
 E 473 - 474 Sucrose esters of fatty acids - 
sucroglycerides 10000 (1)  only powders for the preparation of hot beverages 
 E 481 - 482 Sodium and Calcium stearoyl-2-
lactylates 2000 (1)  only powders for the preparation of hot beverages 
 E 551 - 559 Silicon dioxide - silicates 10000 (1)  only in powdered flavoured drinks 
 E 900 Dimethyl polysiloxane 10   
 E 950 Acesulfame K 350  only energy reduced or with no added sugar 
 E 951 Aspartame 600  only energy reduced or with no added sugar  
EN 150   EN  E 952 Cyclamic acid and its Na and Ca 
salts 250 (51) only energy reduced or with no added sugar 
 E 954 Saccharin and its Na, K and Ca 
salts 80 (52) only energy reduced or with no added sugar 
 E 954 Saccharin and its Na, K and Ca 
salts 100 (52) only gaseosa' energy reduced or with no added sugar 
 E 955 Sucralose 300  only energy reduced or with no added sugar 
 E 959 Neohesperidine DC 30  only energy reduced or with no added sugar, except milk and milk 
derivative based flavoured drinks 
 E 959 Neohesperidine DC 50  only milk and milk derivative based flavoured drinks, energy reduced 
or with no added sugar 
 E 957 Thaumatin 0.5  only water based flavoured non-alcoholic drinks, as flavour enhancer 
only 
 E 961 Neotame 20  only energy reduced or with no added sugar 
 E 961 Neotame 2  only energy reduced or with no added sugar, as flavour enhancer 
 E 962 Salt of aspartame-acesulfame 350 (11)a, (49), (50) only energy reduced or with no added sugar 
 E 999 Quillaia extract 200 (45)  
  (1): The additives may be added individually or in combination 
  (2): The maximum level is applicable to the sum and the levels are expressed as the free acid. 
  (3): Maximum levels are expressed as SO 2 relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 
10 mg/l is not considered to be present. 
  (4): The maximum level is expressed as P 2O5 
  (11): limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent 
  (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and ace sulfame-K (E 
950). 
  (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in  combination with 
E 950 or E 951 
  (51): Maximum usable levels are expressed in free acid 
  (52): Maximum usable levels are expressed in free imide 
  (24): Ingoing amount, residues not detectable  
EN 151   EN   (25): The quantities of each of the colours E 110, E 122, E 124 and E 155 may not exceed 50 mg/kg or mg/l 
  (45): Calculated as anhydrous extract 
14.1.5 Coffee, tea, herbal and fruit infusions, chicory; tea, herbal and fruit infusions and chicory extracts; tea, plant, fruit and c ereal preparations for infusions, as 
well as mixes and instant mixes of these products 
14.1.5.1 Coffee, coffee extracts  
 E 901 Beeswax, white and yellow quantum satis   only coffee beans, as glazing agent 
 E 902 Candelilla wax quantum satis   only coffee beans, as glazing agent 
 E 903 Carnauba wax 200  only coffee beans, as glazing agent 
 E 904 Shellac quantum satis   only coffee beans, as glazing agent 
14.1.5.2 Other  
 Group I Additives   excluding unflavoured leaf tea; in cluding flavoured instant coffee; E 
420, E421, E 953, E965, E 966, E 967 and E 968 may not be used in drinks 
 E 200 - 213 Sorbic acid - sorbates; Benzoic 
acid - benzoates 600 (1) (2) only liquid tea concentrates and liquid fruit and herbal infusion 
concentrates 
 E 242 Dimethyl dicarbonate 250 (24) only liquid tea concentrate 
 E 297 Fumaric acid 1000  only instant products for preparation of flavoured tea and herbal 
infusions 
 E 338 - 452 Phosphoric acid - phosphates - di 
- tri- and polyphosphates 2000 (1) (4) only coffee-based drinks for vending machines; Instant tea and instant 
herbal infusions 
 E 355 - 357 Adipic acid - adipates 10000 (1) only powders for home preparation of drinks 
 E 363 Succinic acid 3000  only powders for home preparation of drinks 
 E 473 - 474 Sucrose esters of fatty acids - 
sucroglycerides 1000 (1) only canned liquid coffee 
 E 473 - 474 Sucrose esters of fatty acids - 
sucroglycerides 10000 (1) only powders for the preparation of hot beverages 
 E 481 - 482 Sodium and calcium Stearoyl-2-
lactylate 2000 (1) only powders for the preparation of hot beverages 
 E 491 - 495 Sorbitan esters 500 (1) only liquid tea concentrates and liquid fruit and herbal infusion 
concentrates  
EN 152   EN   (1): The additives may be added individually or in combination 
  (2): The maximum level is applicable to the sum and the levels are expressed as the free acid. 
  (3): Maximum levels are expressed as SO 2 relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 
10 mg/l is not considered to be present. 
  (4): The maximum level is expressed as P 2O5 
  (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent 
  (24): Ingoing amount, residues not detectable 
14.2 Alcoholic beverages, including al cohol-free and low-al cohol counterparts  
14.2.1 Beer and malt beverages  
 E 150a-d Caramels quantum satis   only beer 
 E 210 - 213 Benzoic acid - benzoates 200 (1) (2) only alchohol free beer; beer in kegs containing more than 0.5 % 
added fermentable sugar and/or fruit juices or concentrates 
 E 200 - 203 Sorbic acid - sorbates 200 (1) (2) only beer in kegs containing more than 0.5 % added fermentable sugar 
and/or fruit juices or concentrates 
 E 220 - 228 Sulphur dioxide - sulphites 20 (3)  
 E 220 - 228 Sulphur dioxide - sulphites 50  only beer with a second fermentation in the cask 
 E 270 Lactic acid quantum satis    
 E 300 Ascorbic acid quantum satis    
 E 301 Sodium ascorbate quantum satis    
 E 330 Citric acid quantum satis    
 E 405 Propane-1, 2-diol alginate 100   
 E 414 Gum arabic (acacia gum) quantum satis    
 E 950 Acesulfame K 350  only alcohol-free beer or with an alcohol content not exceeding 1,2 % 
vol; ‘Bière de table/Tafelbier/Table beer’ (original wort content less than 6 %) except for ‘Obergärig es Einfachbier'; Beers with a 
minimum acidity of 30 milli-equivalents expressed as NaOH; Brown 
beers of the ‘oud bruin’ type  
EN 153   EN  E 951 Aspartame 600  only alcohol-free beer or with an alcohol content not exceeding 1,2 % 
vol; ‘Bière de table/Tafelbier/Table beer’ (original wort content less 
than 6 %) except for ‘Obergärig es Einfachbier'; Beers with a 
minimum acidity of 30 milli-equivalents expressed as NaOH; Brown beers of the ‘oud bruin’ type 
 E 954 Saccharin and its Na, K and Ca 
salts 80 (52) only alcohol-free beer or with an alcohol content not exceeding 1,2 % 
vol; ‘Bière de table/Tafelbier/Table beer’ (original wort content less than 6 %) except for ‘Obergärig es Einfachbier'; Beers with a 
minimum acidity of 30 milli-equivalents expressed as NaOH; Brown 
beers of the ‘oud bruin’ type 
 E 955 Sucralose 250  only alcohol-free beer or with an alcohol content not exceeding 1,2 % 
vol; ‘Bière de table/Tafelbier/Table beer’ (original wort content less than 6 %) except for ‘Obergärig es Einfachbier'; Beers with a 
minimum acidity of 30 milli-equivalents expressed as NaOH; Brown 
beers of the ‘oud bruin’ type 
 E 959 Neohesperidine DC 10  only alcohol-free beer or with an alcohol content not exceeding 1,2 % 
vol; ‘Bière de table/Tafelbier/Table beer’ (original wort content less than 6 %) except for ‘Obergärig es Einfachbier'; Beers with a 
minimum acidity of 30 milli-equivalents expressed as NaOH; Brown 
beers of the ‘oud bruin’ type 
 E 961 Neotame 20  only alcohol-free beer or with an alcohol content not exceeding 1,2 % 
vol; ‘Bière de table/Tafelbier/Table beer’ (original wort content less 
than 6 %) except for ‘Obergärig es Einfachbier'; Beers with a 
minimum acidity of 30 milli-equivalents expressed as NaOH; Brown beers of the ‘oud bruin’ type 
 E 962 Salt of aspartame-acesul fame 350 (11)a, (49), (50) only alcohol-free beer or with an alcohol content not exceeding 1,2 % 
vol; ‘Bière de table/Tafelbier/Table beer’ (original wort content less than 6 %) except for ‘Obergärig es Einfachbier'; Beers with a 
minimum acidity of 30 milli-equivalents expressed as NaOH; Brown 
beers of the ‘oud bruin’ type 
 E 950 Acesulfame K 25 (52) only energy-reduced beer 
 E 951 Aspartame 25  only energy-reduced beer 
 E 955 Sucralose 10  only energy-reduced beer 
 E 959 Neohesperidine DC 10  only energy-reduced beer  
EN 154   EN  E 961 Neotame 1  only energy-reduced beer 
 E 962 Salt of aspartame-acesulfame 25 (11) b, (49), (50) only energy-reduced beer 
  (1): The additives may be added individually or in combination 
  (2): The maximum level is applicable to the sum and the levels are expressed as the free acid. 
  (3): Maximum levels are expressed as SO 2 relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 
10 mg/l is not considered to be present. 
  (11): limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent 
  (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and ace sulfame-K (E 
950). 
  (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in  combination with 
E 950 or E 951 
  (52): Maximum usable levels are expressed in free imide 
14.2.2 Wine and other products de fined by Regulation (EEC) No 1234 /2007, and alcohol free counterparts  
 The use of additives is author ised in accordance with Council Re gulation (EC) 1234/2007, Council Decision 2006/232/EC and Commi ssion Regulation (EC) 
606/2009 and their implementing measures. 
 E 200 - 203 Sorbic acid - sorbat es 200 (1) (2) only alcohol-free 
 E 220 - 228 Sulphur dioxide - sulphites 200 (3) only alcohol-free 
 E 242 Dimethyl dicarbonate 250 (24) only alcohol-free 
      
  (1): The additives may be added individually or in combination 
  (2): The maximum level is applicable to the sum and the levels are expressed as the free acid. 
  (3): Maximum levels are expressed as SO 2relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 
10 mg/l is not considered to be present. 
  (24): Ingoing amount, residues not detectable 
14.2.3 Cider and perry  
 Group I Additives   E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used 
 Group II Colours at quantum satis  quantum satis   excluding cidre bouché  
 Group III Food colours with combined 
maximum limit 200  excluding cidre bouché   
EN 155   EN  E 150a-d Caramels quantum satis   only cidre bouché  
 E 200 - 203 Sorbic acid - sorbates 200 (1) (2)  
 E 220 - 228 Sulphur dioxide - sulphites 200 (3)  
 E 242 Dimethyl dicarbonate 250 (24)  
 E 338 - 452 Phosphoric acid - phosphates - di 
- tri- and polyphosphates 1000 (1) (4)  
 E 405 Propane-1, 2-diol alginate 100  excluding cidre bouché  
 E 473 - 474 Sucrose esters of fatty acids - 
sucroglycerides 5000 (1)  
 E 900 Dimethyl polysiloxane 10  excluding cidre bouché  
 E 950 Acesulfame K 350   
 E 951 Aspartame 600   
 E 954 Saccharin and its Na, K and Ca 
salts 80 (52)  
 E 955 Sucralose 50   
 E 959 Neohesperidine DC 20   
 E 961 Neotame 20   
 E 962 Salt of aspartame-acesulfa me 350 (11)a, (49), (50)  
 E 999 Quillaia extract 200 (45) excluding cidre bouché  
  (1): The additives may be added individually or in combination 
  (2): The maximum level is applicable to the sum and the levels are expressed as the free acid. 
  (3): Maximum levels are expressed as SO 2 relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 
10 mg/l is not considered to be present. 
  (4): The maximum level is expressed as P 2O5 
  (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent 
  (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and ace sulfame-K (E 
950). 
  (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in  combination with 
E 950 or E 951  
EN 156   EN   (52): Maximum usable levels are expressed in free imide 
  (24): Ingoing amount, residues not detectable 
  (45): Calculated as anhydrous extract 
14.2.4 Fruit wine and made wine  
 Group I Additives   E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used 
 Group II Colours at quantum satis  quantum satis    
 Group III Food colours with combined 
maximum limit 200   
 E 160d Lycopene 10   
 E 200 - 203 Sorbic acid - sorbates 200 (1) (2)  
 E 220 - 228 Sulphur dioxide - sulphites 200 (3)  
 E 220 - 228 Sulphur dioxide - sulphites 260 (3) only made wine  
 E 242 Dimethyl dicarbonate 250 (24) only fruit wines and alcohol-reduced wine 
 E 338 - 452 Phosphoric acid - phosphates - di 
- tri- and polyphosphates 1000 (1) (4)  
 E 353 Metatartaric acid 100  only made wine  
 E 473 - 474 Sucrose esters of fatty acids - 
sucroglycerides 5000   
  (1): The additives may be added individually or in combination 
  (2): The maximum level is applicable to the sum and the levels are expressed as the free acid. 
  (3): Maximum levels are expressed as SO 2 relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 
10 mg/l is not considered to be present. 
  (4): The maximum level is expressed as P 2O5 
  (24): Ingoing amount, residues not detectable 
14.2.5 Mead  
 Group I Additives   E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used 
 Group II Colours at quantum satis  quantum satis    
 E 200 - 203 Sorbic acid - sorbates 200 (1) (2)   
EN 157   EN  E 220 - 228 Sulphur dioxide - sulphites 200 (3)  
 E 338 - 452 Phosphoric acid - phosphates - di 
- tri- and polyphosphates 1000 (1) (4)  
 E 473 - 474 Sucrose esters of fatty acids - 
sucroglycerides 5000 (24)  
  (1): The additives may be added individually or in combination 
  (2): The maximum level is applicable to the sum and the levels are expressed as the free acid. 
  (3): Maximum levels are expressed as SO 2 relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 
10 mg/l is not considered to be present. 
  (4): The maximum level is expressed as P 2O5 
  (24): Ingoing amount, residues not detectable 
14.2.6 Spirit drinks as defined in  Regulation (EC) No 110/2008  
 Group I Additives   except whisky or whiskey; E 420, E421, E 953, E965, E 966, E 967 
and E 968 may not be used 
 Group II Colours at quantum satis  quantum satis   except: spirit drinks as defined in article 5(1) and sales denominations 
listed in Annex II, paragraphs 1-14 of Regulation 110/2008 and spirits 
(preceded by the name of the fr uit) obtained by maceration and 
distillation, London Gin, Sambuca, Maraschino, Marrasquino or Maraskino and Mistrà. 
 Group III Food colours with combined 
maximum limit 200  except: spirit drinks as defined in article 5(1) and sales denominations 
listed in Annex II, paragraphs 1-14 of Regulation 110/2008 and spirits (preceded by the name of the fr uit) obtained by maceration and 
distillation, London Gin, Sambuca, Maraschino, Marrasquino or 
Maraskino and Mistrà. 
 E 123  amaranth 30  except: spirit drinks as defined in article 5(1) and sales denominations 
listed in Annex II, paragraphs 1-14 of Regulation 110/2008 and spirits (preceded by the name of the fr uit) obtained by maceration and 
distillation, London Gin, Sambuca, Maraschino, Marrasquino or 
Maraskino and Mistrà 
 E 150a-d Caramels quantum satis   except: fruit spirits, spir its (preceded by the name of the fruit) 
obtained by maceration and distilla tion, London Gin, Sambuca, 
Maraschino, Marrasquino or Maraskino and Mistrà. Whisky, whiskey 
can only contain E 150a.   
EN 158   EN  E 160b Annatto, Bixin, Norbixin 10  only liqueurs 
 E 174 Silver quantum satis   only liqueurs 
 E 175 Gold quantum satis   only liqueurs 
 E 220 - 228 Sulphur dioxide - sulphites 50 (3) only distilled alocholic beverages containing whole pears 
 E 338 - 452 Phosphoric acid - phosphates - di 
- tri- and polyphosphates 1000 (1) (4) except: whisky, whiskey 
 E 405 Propane-1, 2-diol alginate 10000  only emulsified liqueurs 
 E 416 Karaya gum 10000  only egg-based liqueurs 
 E 445 Glycerol ester of wood rosins 100  only cloudy spirit drinks 
 E 473 - 474 Sucrose esters of fatty acids - 
sucroglycerides 5000 (1) except: whisky, whiskey 
 E 475 Polyglycerol esters of fatty acids 5000  only emulsified liqueurs 
 E 481 - 482 Stearoyl-2- lactylates 8000 (1) only emulsified liqueurs 
  (1): The additives may be added individually or in combination 
  (3): Maximum levels are expressed as SO 2 relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 
10 mg/l is not considered to be present. 
  (4): The maximum level is expressed as P 2O5 
14.2.7 Aromatised wine-based products as  defined by Regulation (EEC) No 1601/91  
14.2.7.1 Aromatised wines  
 Group I Additives   E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used 
 Group II Colours at quantum satis    Except americano, bitter vino  
 Group III Food colours with combined 
maximum limit 200  Except americano, bitter vino  
 E 150a-d Caramels quantum satis    
 E 100 Curcumin 100 (26) (27) only americano, bitter vino  
 E 101 Riboflavins 100 (26) (27) only americano, bitter vino  
 E 102 Tartrazine 100 (26) (27) only americano, bitter vino  
 E 104 Quinoline Yellow 100 (26) (27) only americano, bitter vino   
EN 159   EN  E 110 Sunset Yellow FCF/Orange 
Yellow S 100 -27 only bitter vino  
 E 120 Cochineal, Carminic acid, 
Carmines 100 (26) (27) only americano, bitter vino  
 E 122 Azorubine, Carmoisine 100 (26) (27) only americano, bitter vino  
 E 123 Amaranth 100 (26) (27) only americano, bitter vino  
 E 124 Ponceau 4R, Cochineal  Red A 100 (26) (27) only americano, bitter vino  
 E 129 Allura Red AG 100 (27) only bitter vino  
 E 123 Amaranth 30  only aperitif wines 
 E 150a-d Caramels quantum satis   only americano, bitter vino  
 E 160d Lycopene 10   
 E 200 - 203 Sorbic acid - sorbates 200 (1) (2)  
 E 242 Dimethyl dicarbonate 250 (24)  
 E 338 - 452 Phosphoric acid - phosphates - di 
- tri- and polyphosphates 1000 (1) (4)  
 E 473 - 474 Sucrose esters of fatty acids - 
sucroglycerides 5000 (1)  
  (1): The additives may be added individually or in combination 
  (2): The maximum level is applicable to the sum and the levels are expressed as the free acid. 
  (4): The maximum level is expressed as P 2O5 
  (24): Ingoing amount, residues not detectable 
  (26): In americano E 100, E 101, E 102, E 104, E 120, E 122, E 123, E 124 are authorised individually or in combination  
  (27): In bitter vino E 100, E 101, E 102, E 104, E 110, E 120, E 122, E 123, E 124, E 129 are authorised individually or in c ombination  
14.2.7.2 Aromatised wine-based drinks  
 Group I Additives   E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used 
 Group II Colours at quantum satis  quantum satis   except bitter soda, sangria, claria, zurra  
 Group III Food colours with combined 
maximum limit 200  except bitter soda, sangria, claria, zurra  
 E 100 Curcumin 100 (28) only bitter soda   
EN 160   EN  E 101 Riboflavins 100 (28) only bitter soda  
 E 102 Tartrazine 100 (28) only bitter soda  
 E 104 Quinoline Yellow 100 (28) only bitter soda  
 E 110 Sunset Yellow FCF/Orange 
Yellow S 100 (28) only bitter soda  
 E 120 Cochineal, Carminic acid, 
Carmines 100 (28) only bitter soda  
 E 122 Azorubine, Carmoisine 100 (28) only bitter soda  
 E 123 Amaranth 100 (28) only bitter soda  
 E 124 Ponceau 4R, Cochineal Red A 100 (28) only bitter soda  
 E 129 Allura Red AG 100 (28) only bitter soda  
 E 150a-d Caramels quantum satis   only bitter soda  
 E 160d Lycopene 10   
 E 200 - 203 Sorbic acid - sorbates 200 (1) (2)  
 E 242 Dimethyl dicarbonate 250 (24)  
 E 338 - 452 Phosphoric acid - phosphates - di 
- tri- and polyphosphates 1000 (1) (4)  
 E 473 - 474 Sucrose esters of fatty acids - 
sucroglycerides 5000 (1)  
  (1): The additives may be added individually or in combination 
  (2): The maximum level is applicable to the sum and the levels are expressed as the free acid. 
  (4): The maximum level is expressed as P 2O5 
  (24): Ingoing amount, residues not detectable 
  (28): In bitter soda E 100, E 101, E 102, E 104, E 110, E 120, E 122, E 123, E 124, E 129 are authorised individually or in c ombination  
14.2.7.3 Aromatised wine-product cocktails  
 Group I Additives   E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used 
 Group II Colours at quantum satis  quantum satis    
 Group III Food colours with combined 
maximum limit 200    
EN 161   EN  E 160d Lycopene 10   
 E 200 - 203 Sorbic acid - sorbates 200 (1) (2)  
 E 242 Dimethyl dicarbonate 250 (24)  
 E 338 - 452 Phosphoric acid - phosphates - di 
- tri- and polyphosphates 1000 (1) (4)  
 E 473 - 474 Sucrose esters of fatty acids - 
sucroglycerides 5000 (1)  
  (1): The additives may be added individually or in combination 
  (2): The maximum level is applicable to the sum and the levels are expressed as the free acid. 
  (4): The maximum level is expressed as P 2O5 
  (24): Ingoing amount, residues not detectable 
14.2.8 Other alcholic drinks including spir its with less than 15 % of alcohol and mixt ures of alcoholic drinks with non-alcohol ic drinks 
 Group I Additives   E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used 
 Group II Colours at quantum satis  quantum satis    
 Group III Food colours with combined 
maximum limit 200  only alcoholic drinks with less than 15 % of alcohol 
 E 123 Amaranth 30  only alcoholic drinks with less than 15 % of alcohol 
 E 160b Annatto, Bixin, Norbixin 10  only alcoholic drinks with less than 15 % of alcohol 
 E 160d Lycopene 30   
 E 200 - 203 Sorbic acid - sorbates 200 (1) (2) only alcoholic drinks with less than 15 % of alcohol 
 E 210 - 213 Benzoic acid - benzoates 200 (1) (2) only alcoholic drinks with less than 15 % of alcohol 
 E 242 Dimethyl dicarbonate 250 (24) only wine based drinks 
 E 338 - 452 Phosphoric acid - phosphates - di 
- tri- and polyphosphates 1000 (1) (4)  
 E 444 Sucrose acetate isobutyrate 300  only flavoured cloudy alcoholic drinks containing less than 15 % of 
alcohol 
 E 445 Glycerol ester of wood rosins 100  only flavoured cloudy alcoholic drinks containing less than 15 % of 
alcohol 
 E 473 - 474 Sucrose esters of fatty acids - 5000 (1)   
EN 162   EN sucroglycerides 
 E 481 - 482 Stearoyl-2- lactylates 8000 (1) only flavoured drinks containing less than 15 % of alcohol 
 E 950 Acesulfame K 350   
 E 951 Aspartame 600   
 E 952 Cyclamic acid and its Na and Ca 
salts 250 (51) only mixtures of alcoholic drinks with non-alcoholic drinks  
 E 954 Saccharin and its Na, K and Ca 
salts 80 (52)  
 E 955 Sucralose 250   
 E 959 Neohesperidine DC 30   
 E 961 Neotame 20   
 E 962 Salt of aspartame-acesulfa me 350 (11)a, (49), (50)  
  (1): The additives may be added individually or in combination 
  (2): The maximum level is applicable to the sum and the levels are expressed as the free acid. 
  (4): The maximum level is expressed as P 2O5 
  (11): limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent 
  (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and ace sulfame-K (E 
950). 
  (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in  combination with 
E 950 or E 951 
  (51): Maximum usable levels are expressed in free acid 
  (52): Maximum usable levels are expressed in free imide 
  (24): Ingoing amount, residues not detectable 
15. Ready-to-eat savouries and snacks  
15.1 Potato-, cereal-, flour-  or starch-based snacks  
 Group I Additives    
 Group II Colours at quantum satis  quantum satis    
 Group III Food colours with combined 
maximum limit 100  excluding extruded or expanded savoury snack products  
EN 163   EN  Group III Food colours with combined 
maximum limit 200  only extruded or expanded savoury snack products 
 E 160b Annatto, Bixin, Norbixin 10  exlcuding extruded or expanded savoury snack products 
 E 160b Annatto, Bixin, Norbixin 20  only extruded or expanded savoury snack products 
 E 160d Lycopene 30   
 E 200 - 203; 214 
- 219 Sorbic acid - sorbates; p-
hydroxybenzoates 1000 (1) (2) (5)  
 E 220 - 228 Sulphur dioxide - sulphites 50 (3) only cereal- and potato-based snacks 
 E 310 - 320 Gallates, TBHQ and BHA 200 (1) only cereal-based snack foods 
 E 338 - 452 Phosphoric acid - phosphates - di 
- tri- and polyphosphates 5000 (1) (4)  
 E 392 Extracts of rosemary 50 (41) (46)  
 E 405 Propane-1, 2-diol alginate 3000  only cereal- and potato-based snacks 
 E 416 Karaya gum 5000  only cereal- and potato-based snacks 
 E 481 - 482 Stearoyl-2- lactylates 2000 (1) only cereal based snacks 
 E 481 - 482 Stearoyl-2- lactylates 5000  (1) only cereal- and potato based snacks 
 E 901 Beeswax, white and yellow quantum satis   as glazing agents only 
 E 902 Candelilla wax quantum satis   as glazing agents only 
 E 903 Carnauba wax 200  as glazing agents only 
 E 904 Shellac quantum satis   as glazing agents only 
 E 950 Acesulfame K 350   
 E 951 Aspartame 500   
 E 954 Saccharin and its Na, K and Ca 
salts 100 (52)  
 E 955 Sucralose 200   
 E 959 Neohesperidine DC 50   
 E 961 Neotame 18   
 E 961 Neotame 2  as flavour enhancer only  
EN 164   EN  E 962 Salt of aspartame-acesulfa me 500 (11)b, (49), (50)  
  (1): The additives may be added individually or in combination 
  (2): The maximum level is applicable to the sum and the levels are expressed as the free acid. 
  (3): Maximum levels are expressed as SO 2 relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 
10 mg/l is not considered to be present. 
  (4): The maximum level is expressed as P 2O5 
  (5): E 214 – 219: p-hydroxybenzoates (PHB), maximum 300 mg/kg 
  (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent 
  (41): Expressed on fat basis 
  (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and ace sulfame-K (E 
950). 
  (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in  combination with 
E 950 or E 951 
  (52): Maximum usable levels are expressed in free imide 
  (46): As the sum of carnosol and carnosic acid 
15.2 Processed nuts  
 Group I Additives    
 Group II Colours at quantum satis  quantum satis    
 Group III Food colours with combined 
maximum limit 100  only savoury coated nuts 
 E 160b Annatto, Bixin, Norbixin 10  only savoury coated nuts 
 E 160d Lycopene 30   
 E 200 - 203; 214 
- 219 Sorbic acid - sorbates; p-
hydroxybenzoates 1000 (1) (2) (5) only coated nuts 
 E 220 - 228 Sulphur dioxide - sulphites 50 (3) only marinated nuts 
 E 310 - 320 Gallates, TBHQ and BHA 200 (1) (13)  
 E 338 - 452 Phosphoric acid - phosphates - di 
- tri- and polyphosphates 5000 (1) (4)  
 E 392 Extracts of rosemary 200 (41) (46)   
EN 165   EN  E 416 Karaya gum 10000  only coating for nuts 
 E 901 Beeswax, white and yellow quantum satis   as glazing agents only 
 E 902 Candelilla wax quantum satis   as glazing agents only 
 E 903 Carnauba wax 200  as glazing agents only 
 E 904 Shellac quantum satis   as glazing agents only 
 E 950 Acesulfame K 350   
 E 951 Aspartame 500   
 E 954 Saccharin and its Na, K and Ca 
salts 100 (52)  
 E 955 Sucralose 200   
 E 959 Neohesperidine DC 50   
 E 961 Neotame 18   
 E 961 Neotame 2  as flavour enhancer only 
 E 962 Salt of aspartame-acesulfa me 500 (11)b, (49), (50)  
  (1): The additives may be added individually or in combination 
  (2): The maximum level is applicable to the sum and the levels are expressed as the free acid. 
  (3): Maximum levels are expressed as SO 2 relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 
10 mg/l is not considered to be present. 
  (4): The maximum level is expressed as P 2O5 
  (5): E 214 – 219: p-hydroxybenzoates (PHB), maximum 300 mg/kg 
  (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent 
  (13): Maximum limit expressed on fat 
  (41): Expressed on fat basis 
  (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and ace sulfame-K (E 
950). 
  (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in  combination with 
E 950 or E 951 
  (52): Maximum usable levels are expressed in free imide  
EN 166   EN   (46): As the sum of carnosol and carnosic acid 
16. Desserts excluding products co vered in category 1, 3 and 4  
 Group I Additives    
 Group II Colours at quantum satis  quantum satis    
 Group III Food colours with combined 
maximum limit 150   
 Group IV Polyols quantum satis   only energy-reduced or with no added sugar 
 E 160b Annatto, Bixin, Norbixin 10   
 E 160d Lycopene 30   
 E 200 - 203 Sorbic acid - sorbates 1000 (1) (2) only Frugtgrød, Rote Grütze and Pasha  
 E 200 - 203 Sorbic acid - sorbates 2000 (1) (2) only Ostkaka  
 E 200 - 213 Sorbic acid - sorbates; Benzoic 
acid - benzoates 300 (1) (2) only non-heat-treated dairy-based desserts 
 E 210 - 213 Benzoic acid - benzoates 500 (1) (2) only frugtgrød and Rote Grütze 
 E 234 Nisin 3  only semolina and tapica and similar products 
 E 280 - 283 Propionic acid - propionates 1000 (1) (6) only Christmas pudding 
 E 297 Fumaric acid 4000  only gel-like desserts, Fruit-flavoured desserts, Dry powdered dessert 
mixes 
 E 338 - 452 Phosphoric acid - phosphates - di 
- tri- and polyphosphates 3000 (1) (4)  
 E 338 - 452 Phosphoric acid - phosphates - di 
- tri- and polyphosphates 7000 (1) (4) only dry powdered dessert mixes 
 E 355 - 357 Adipic acid - adipates 1000 (1) only dry powdered dessert mixes 
 E 355 - 357 Adipic acid - adipates 6000 (1) only gel-like desserts 
 E 355 - 357 Adipic acid - adipates 1000 (1) only fruit-flavoured desserts 
 E 363 Succinic acid 6000   
 E 416 Karaya gum 6000   
 E 427 Cassia gum 2500  only for dairy-based dessert and similar products 
 E 432 - 436 Polysorbates 3000 (1)   
EN 167   EN  E 473 - 474 Sucrose esters of fatty acids - 
sucroglycerides 5000 (1)  
 E 475 Polyglycerol esters of fatty acids 2000   
 E 477 Propane-1,2-diol esters of fatty 
acids 5000   
 E 481 - 482 Stearoyl-2- lactylates 5000 (1)  
 E 483 Stearyl tartrate 5000   
 E 491 - 495 Sorbitan esters 5000 (1)  
 E 950 Acesulfame K 350  only energy-reduced or with no added sugar 
 E 951 Aspartame 1000  only energy-reduced or with no added sugar 
 E 952 Cyclamic acid and its Na and Ca 
salts 250 (51) only energy-reduced or with no added sugar 
 E 954 Saccharin and its Na, K and Ca 
salts 100 (52) only energy-reduced or with no added sugar 
 E 955 Sucralose 400  only energy-reduced or with no added sugar 
 E 957 Thaumatin 5  as flavour enhancer only 
 E 959 Neohesperidine DC 50  only energy-reduced or with no added sugar 
 E 961 Neotame 32  only energy-reduced or with no added sugar 
 E 962 Salt of aspartame-acesulfame 350 (11)a, (49), (50) only energy-r educed or with no added sugar 
  (1): The additives may be added individually or in combination 
  (2): The maximum level is applicable to the sum and the levels are expressed as the free acid. 
  (4): The maximum level is expressed as P 2O5 
  (6): Propionic acid and its salts may be present in certain fe rmented products resulting from the fermentation process followin g good 
manufacturing practice. 
  (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent 
  (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and ace sulfame-K (E 
950). 
  (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in  combination with 
E 950 or E 951  
EN 168   EN   (51): Maximum usable levels are expressed in free acid 
  (52): Maximum usable levels are expressed in free imide 
17.0 Food supplements as defined in Directive 2002/46/EC  excluding food supplements for infants and young children 
17.1 Food supplements supplied in a solid form including caps ules and tablets and similar fo rms excluding chewable forms 
 Group I Additives   E 410, E 412, E 415 E 417 and E 425 may not be used to produce 
dehydrated foods intended to rehydrate on ingestion 
 Group II Colours at quantum satis  quantum satis    
 Group III Food colours with combined 
maximum limit 300   
 Group IV Polyols quantum satis    
 E 160d Lycopene 30   
 E 200 - 213 Sorbic acid - sorbates; Benzoic 
acid - benzoates 1000 (1) (2) only when supplied in dried form and containing preparations of 
vitamine A and of combinations of vitamine A and D  
 E 310 - 321 Gallates, TBHQ, BHA and BHT 400 (1)  
 E 338 - 452 Phosphoric acid - phosphates - di 
- tri- and polyphosphates quantum satis    
 E 392 Extracts of rosemary 400 (46)  
 E 405 Propane-1, 2-diol alginate 1000   
 E 416 Karaya gum quantum satis    
 E 426 Soybean hemicellulose 1500   
 E 432 - 436 Polysorbates quantum satis    
 E 459 Beta-cyclodextrin quantum satis   only foods in tablet and coated tablet form 
 E 468 Crosslinked sodium carboxy 
methyl cellulose 30000   
 E 473 - 474 Sucrose esters of fatty acids - 
sucroglycerides quantum satis  (1)  
 E 475 Polyglycerol esters of fatty acids quantum satis    
 E 491 - 495 Sorbitan esters quantum satis  (1)  
 E 551 - 559 Silicon dioxide - silicates 10000    
EN 169   EN  E 901 Beeswax, white and yellow quantum satis    
 E 902 Candelilla wax quantum satis    
 E 903 Carnauba wax 200   
 E 904 Shellac quantum satis    
 E 950 Acesulfame K 500   
 E 951 Aspartame 2000   
 E 952 Cyclamic acid and its Na and Ca 
salts 500 (51)  
 E 954 Saccharin and its Na, K and Ca 
salts 500 (52)  
 E 955 Sucralose 800   
 E 959 Neohesperidine DC 100   
 E 961 Neotame 60   
 E 961 Neotame 2  only as flavour enhancer 
 E 962 Salt of aspartame-acesulfa me 500 (11)a, (49), (50)  
 E 1201 Polyvinylpyrrolidone quantum satis   only foods in tablet and coated tablet form 
 E 1202 Polyvinylpolypyrrolidone quantum satis   only foods in tablet and coated tablet form 
 E 1203 Polyvinyl alcohol (PVA) 18000  only in capsule and tablet form 
 E 1204 Pullulan quantum satis   only in capsule and tablet form 
 E 1205 Basic methacrylate copolymer 100 (56)  
 E 1505 Triethyl citrate 3500  only in capsule and tablet form 
 E 1521 Polyethylene glycols 10000  only in capsule and tablet form 
  (1): The additives may be added individually or in combination 
  (2): The maximum level is applicable to the sum and the levels are expressed as the free acid. 
  (11): limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent 
  (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and ace sulfame-K (E 
950). 
  (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in  combination with  
EN 170   EN E 950 or E 951 
  (51): Maximum usable levels are expressed in free acid 
  (52): Maximum usable levels are expressed in free imide 
  (46): As the sum of carnosol and carnosic acid 
  (56): Maximum expressed as mg  per solid dosage form, per a solid dosage form of 1000 mg 
17.2 Food supplements supplied in a liquid form  
 Group I Additives    
 Group II Colours at quantum satis  quantum satis    
 Group III Food colours with combined 
maximum limit 100   
 E 160d Lycopene 30   
 E 200 - 213 Sorbic acid - sorbates; Benzoic 
acid - benzoates 2000 (1) (2)  
 E 310 - 321 Gallates, TBHQ, BHA and BHT 400 (1)  
 E 338 - 452 Phosphoric acid - phosphates - di 
- tri- and polyphosphates quantum satis    
 E 392 Extracts of rosemary 400 (46)  
 E 405 Propane-1, 2-diol alginate 1000   
 E 416 Karaya gum quantum satis    
 E 426 Soybean hemicellulose 1500   
 E 432 - 436 Polysorbates quantum satis    
 E 473 - 474 Sucrose esters of fatty acids - 
sucroglycerides quantum satis  (1)  
 E 475 Polyglycerol esters of fatty acids quantum satis    
 E 491 - 495 Sorbitan esters quantum satis    
 E 551 - 559 Silicon dioxide - silicates 10000   
 E 950 Acesulfame K 350   
 E 951 Aspartame 600    
EN 171   EN  E 952 Cyclamic acid and its Na and Ca 
salts 400 (51)  
 E 954 Saccharin and its Na, K and Ca 
salts 80 (52)  
 E 955 Sucralose 240   
 E 959 Neohesperidine DC 50   
 E 961 Neotame 20   
 E 961 Neotame 2  only as flavour enhancer 
 E 962 Salt of aspartame-acesulfa me 350 (11)a, (49), (50)  
  (1): The additives may be added individually or in combination 
  (2): The maximum level is applicable to the sum and the levels are expressed as the free acid. 
  (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent 
  (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and ace sulfame-K (E 
950). 
  (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in  combination with 
E 950 or E 951 
  (51): Maximum usable levels are expressed in free acid 
  (52): Mximum usable levels are expressed in free imide 
  (46): As the sum of carnosol and carnosic acid 
17.3 Food supplements supplied in a syrup-type or chewable form  
 Group I Additives    
 Group II Colours at quantum satis  quantum satis    
 Group IV Polyols quantum satis    
 Group III Food colours with combined 
maximum limit 300  only solid food supplements 
 Group III Food colours with combined 
maximum limit 100  only liquid food supplements 
 E 160d Lycopene 30   
 E 310 - 321 Gallates, TBHQ, BHA and BHT 400 (1)   
EN 172   EN  E 338 - 452 Phosphoric acid - phosphates - di 
- tri- and polyphosphates quantum satis    
 E 392 Extracts of rosemary 400 (46)  
 E 405 Propane-1, 2-diol alginate 1000   
 E 416 Karaya gum quantum satis    
 E 426 Soybean hemicellulose 1500   
 E 432 - 436 Polysorbates quantum satis    
 E 473 - 474 Sucrose esters of fatty acids - 
sucroglycerides quantum satis  (1)  
 E 475 Polyglycerol esters of fatty acids quantum satis    
 E 491 - 495 Sorbitan esters quantum satis    
 E 551 - 559 Silicon dioxide - silicates 10000   
 E 901 Beeswax, white and yellow quantum satis    
 E 902 Candelilla wax quantum satis    
 E 903 Carnauba wax 200   
 E 904 Shellac quantum satis    
 E 950 Acesulfame K 2000   
 E 951 Aspartame 5500   
 E 952 Cyclamic acid and its Na and Ca 
salts 1250 (51)  
 E 954 Saccharin and its Na, K and Ca 
salts 1200 (52)  
 E 955 Sucralose 2400   
 E 957 Thaumatin 400   
 E 959 Neohesperidine DC 400   
 E 961 Neotame 185   
 E 961 Neotame 2  only food supplements based on vitamine and/or mineral elements, as 
flavour enhancer 
 E 962 Salt of aspartame-acesulfame 2000 (11)a, (49), (50)   
EN 173   EN   (1): The additives may be added individually or in combination 
  (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent 
  (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and ace sulfame-K (E 
950). 
  (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in  combination with 
E 950 or E 951 
  (51): Maximum usable levels are expressed in free acid 
  (52): Maximum usable levels are expressed in free imide 
  (46): As the sum of carnosol and carnosic acid 
18 Processed foods not covered by categories 1 to 17, excluding foods for infants and young children  
 Group I Additives