# L_2011295EN.01000101.xml

| 12.11.2011 | EN | Official Journal of the European Union | L 295/1 |
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12.11.2011

EN

Official Journal of the European Union

L 295/1

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COMMISSION REGULATION (EU) No 1129/2011

of 11 November 2011

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. |
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(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 permitted 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 foodstuffs (3) and European Parliament and Council Directive 95/2/EC of 20 February 1995 on food additives other than colours and sweeteners (4), 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. |
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(2)

Food additives which are currently permitted 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 foodstuffs (3) and European Parliament and Council Directive 95/2/EC of 20 February 1995 on food additives other than colours and sweeteners (4), 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 list 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 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. |
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(3)

Only food additives included in the Union list 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 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 Additives (5), 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 account. The categories are created with the sole purpose of listing the authorised additives and their conditions of use. |
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(4)

The established Codex Alimentarius General Standard for Food Additives (5), 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 account. The categories are created with the sole purpose of listing the authorised additives and their conditions of use.

| (5) | For reasons of clarity it is necessary to list food additives in groups of additives for authorisation for certain foods. Guidance should be provided to describe the different categories in order to ensure uniform interpretation. When necessary, interpretation decisions can be adopted in accordance with Article 19 of Regulation (EC) No 1333/2008 in order to clarify whether or not a particular food belongs to a certain category of food. |
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(5)

For reasons of clarity it is necessary to list food additives in groups of additives for authorisation for certain foods. Guidance should be provided to describe the different categories in order to ensure uniform interpretation. When necessary, interpretation decisions can be adopted in accordance with Article 19 of Regulation (EC) No 1333/2008 in order to clarify whether or not a particular food belongs to a certain category of food.

| (6) | Nitrites (E 249–250) are needed as a preservative in meat products to control the possible growth of harmful bacteria, in particular Clostridium botulinum. The use of nitrites in meat may however lead to formation of nitrosamines which are carcinogenic substances. The current authorisation of nitrites as food additives makes a balance between these effects, taking into account the scientific opinion of the Authority and the need to maintain certain traditional foods on the market. For some traditionally manufactured meat products maximum residual limits were set out in Annex III to Directive 95/2/EC. Those limits should be maintained in adequately specified and identified products; however it should be clarified that the limits apply at the end of the production process. In addition, the Commission will consult Member States, the stakeholders and the Authority to discuss the possibility to reduce the current maximum limits in all meat products and to further simplify the rules for the traditionally manufactured products. Depending on the outcome of such consultation, the Commission will consider whether it is appropriate to propose an adaptation to the maximum levels of nitrites that may be added to certain meat products. |
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(6)

Nitrites (E 249–250) are needed as a preservative in meat products to control the possible growth of harmful bacteria, in particular Clostridium botulinum. The use of nitrites in meat may however lead to formation of nitrosamines which are carcinogenic substances. The current authorisation of nitrites as food additives makes a balance between these effects, taking into account the scientific opinion of the Authority and the need to maintain certain traditional foods on the market. For some traditionally manufactured meat products maximum residual limits were set out in Annex III to Directive 95/2/EC. Those limits should be maintained in adequately specified and identified products; however it should be clarified that the limits apply at the end of the production process. In addition, the Commission will consult Member States, the stakeholders and the Authority to discuss the possibility to reduce the current maximum limits in all meat products and to further simplify the rules for the traditionally manufactured products. Depending on the outcome of such consultation, the Commission will consider whether it is appropriate 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 harmonise the use of food additives in foods in the Union and to ensure the effective functioning of the internal market, mineral salts which are added to prepared waters for standardisation purposes should not be considered as additives and, therefore, should not fall within the scope of this Regulation. |
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(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 harmonise the use of food additives in foods in the Union and to ensure the effective functioning of the internal market, mineral salts which are added to prepared waters for standardisation purposes should not be considered as additives and, therefore, should not fall within the scope of this Regulation.

| (8) | All currently authorised food additives are subject to a re-evaluation 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 priorities laid down in that Regulation. |
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(8)

All currently authorised food additives are subject to a re-evaluation 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 priorities laid down in that Regulation.

| (9) | In January 2008, the Authority adopted an opinion on lycopene (7) in which it derived an acceptable daily intake (ADI) 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. |
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(9)

In January 2008, the Authority adopted an opinion on lycopene (7) in which it derived an acceptable daily intake (ADI) 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 scientific opinions on sunset yellow FCF (E 110) (8), quinoline yellow (E 104) (9) and ponceau 4R (E 124) (10). Based on the dietary exposure assessment in the scientific opinions, 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 percentiles are generally above the ADI. Also for sunset yellow exposure may be too high in particular 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 authorised uses and use levels in order to verify that the exposure to these substances is safe for the consumer and it plans to prepare a new proposal with the revised levels by July 2011. |
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(10)

In September 2009, the Authority adopted scientific opinions on sunset yellow FCF (E 110) (8), quinoline yellow (E 104) (9) and ponceau 4R (E 124) (10). Based on the dietary exposure assessment in the scientific opinions, 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 percentiles are generally above the ADI. Also for sunset yellow exposure may be too high in particular 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 authorised uses and use levels in order to verify that the exposure to these substances 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 aluminium 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 from 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 should be restricted. The Commission is preparing measures to limit exposure to aluminium containing additives and intend to prepare a proposal with revised levels by September 2011. |
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(11)

In its opinion on the safety of aluminium 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 from 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 should be restricted. The Commission is preparing measures to limit exposure to aluminium containing additives and intend to prepare a proposal with revised 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 listed in that Annex. However, some of those authorised colours should be maintained on the list as they may be needed to replace or partly replace colours that might raise concern to the Authority during re-evaluation. At this stage the number of authorised food colours can be reduced in the following food categories: flavoured processed cheese, preserves of red fruit, fish paste and crustacean paste, precooked crustacean and smoked fish. |
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(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 listed in that Annex. However, some of those authorised colours should be maintained on the list as they may be needed to replace or partly replace colours that might raise concern to the Authority during re-evaluation. At this stage the number of authorised food colours can be reduced in the following food categories: flavoured processed cheese, preserves of red fruit, fish paste and crustacean paste, precooked crustacean and smoked fish.

| (13) | Food colour ethyl ester of beta-apo-8'-carotenoic acid (C 30) (E 160f) is not offered anymore by the manufacturer and re-evaluation of this substance by the Authority is no longer supported by the business operators. Therefore, this additive should not be included in the Union list. |
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(13)

Food colour ethyl ester of beta-apo-8'-carotenoic acid (C 30) (E 160f) is not offered anymore by the manufacturer and re-evaluation of this substance by the Authority is no longer supported by the business operators. Therefore, 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 that this food colour is no longer used. Therefore, the authorisation of use of this additive in Saucisses de Strasbourg should not be included in the Union list. However Directive 2009/35/EC of the European Parliament and of the Council of 23 April 2009 on the colouring matters which may be added to medicinal products (11) lays down that Member States shall not authorise, for the colouring of medicinal products for human and veterinary use any colouring matters other than those covered by Annex I to Directive 94/36/EC. Canthaxanthin is currently being used in some medicinal products. The additive should therefore remain on the list of authorised additives. |
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(14)

The use of food colour canthaxanthin (E 161g) is authorised only in ‘Saucisses de Strasbourg’. The Commission was informed that this food colour is no longer used. Therefore, the authorisation of use of this additive in Saucisses de Strasbourg should not be included in the Union list. However Directive 2009/35/EC of the European Parliament and of the Council of 23 April 2009 on the colouring matters which may be added to medicinal products (11) lays down that Member States shall not authorise, for the colouring of medicinal products for human and veterinary use any colouring matters other than those covered by Annex I to Directive 94/36/EC. Canthaxanthin is currently being used in some medicinal 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 colour (12) suspended the use of the colour and the placing on the market of foods containing this colour. Therefore, Red 2G (E 128) should not be included in the Union list. |
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(15)

Commission Regulation (EC) No 884/2007 of 26 July 2007 on emergency measures suspending the use of Red 2G (E 128) as food colour (12) suspended the use of the colour and the placing on the market of foods containing this colour. Therefore, 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. During its re-evaluation, the Authority could not conclude on the safety of this substance due to the deficiencies in the available toxicity data (13). Therefore, this additive should not be included in the Union list. |
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(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. During its re-evaluation, the Authority could not conclude on the safety of this substance due to the deficiencies in the available toxicity data (13). Therefore, this additive should not be included in the Union list.

| (17) | The anti-caking agent silicon dioxide (E 551) is currently authorised 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 1990 (14). 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 appropriate to authorise an increased maximum limit for salt substitutes. |
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(17)

The anti-caking agent silicon dioxide (E 551) is currently authorised 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 1990 (14). 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 appropriate to authorise an increased maximum limit for salt substitutes.

| (18) | The Authority assessed the information on the safety of basic methacrylate copolymer as a glazing agent/coating agent in solid food supplements. In its opinion of 10 February 2010, the Authority concluded that this uses is of no safety concern, since basic methacrylate copolymer is virtually not absorbed from the gastrointestinal tract after oral administration. The additive is expected to play a technological role by moisture 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 (15) at a level of 100 000 mg/kg. This new food additive should be assigned the E number E 1205. |
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(18)

The Authority assessed the information on the safety of basic methacrylate copolymer as a glazing agent/coating agent in solid food supplements. In its opinion of 10 February 2010, the Authority concluded that this uses is of no safety concern, since basic methacrylate copolymer is virtually not absorbed from the gastrointestinal tract after oral administration. The additive is expected to play a technological role by moisture 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 (15) at a level of 100 000 mg/kg. This new food additive should be assigned the E number E 1205.

| (19) | It is necessary to regulate the use of additives in table-top sweeteners as defined in point (g) of Article 3(2) of Regulation (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 presented: liquid, powder and tablet form. |
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(19)

It is necessary to regulate the use of additives in table-top sweeteners as defined in point (g) of Article 3(2) of Regulation (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 presented: liquid, powder and tablet form.

| (20) | The transfer of food additives 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. |
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(20)

The transfer of food additives 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 additives covered by Articles 6, 7 and 8 of Regulation (EC) No 1333/2008, should not be affected by their transfer to the Union list. However, a transitional period should be provided in order to allow business operators to comply with the provisions of this Regulation. |
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(21)

The current uses of additives covered by Articles 6, 7 and 8 of Regulation (EC) No 1333/2008, should not be affected by their transfer to the Union list. However, a transitional period should be provided 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 principle in a compound food other than as referred to in Annex II as laid 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 exception applied to the foods that are now listed in Tables 1 and 2 respectively. In other compound foods belonging to the categories listed in part E (such as soups, sauces, salads etc) the carry over principle should continue to apply. |
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(22)

It is necessary to clarify the exception to the carry-over principle in a compound food other than as referred to in Annex II as laid 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 exception applied to the foods that are now listed in Tables 1 and 2 respectively. In other compound foods belonging to the categories 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 Regulation are in accordance with the opinion of the Standing Committee of the Food Chain and Animal Health, and neither the European Parliament nor the Council has opposed them, |
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(23)

The measures provided for in this Regulation are in accordance with the opinion of the Standing Committee of the Food Chain and Animal Health, 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 replaced 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 1 June 2013.

2.   By derogation to paragraph 1, the following entries in Annex II to Regulation (EC) No 1333/2008, as amended by this Regulation, shall 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); |
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(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; |
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(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 entry concerning the use of basic methacrylate copolymer (E 1205) in food supplements supplied in solid form. |
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(c)

in point 17.1 of Part E, the entry concerning the use of basic methacrylate copolymer (E 1205) in food supplements supplied in solid form.

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 1 June 2013.

4.   By derogation to paragraph 3, the entry 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 1 June 2013, but do not comply with this regulation, may continue to be marketed until their date of minimal durability or use-by-date.

Article 3

Regulation (EC) No 884/2007 is repealed as from 1 June 2013.

Article 4

This Regulation shall enter into force on the 20th day following its publication in the Official Journal of the European Union.

This Regulation shall be binding in its entirety and directly applicable in all Member States.

Done at Brussels, 11 November 2011.

For the Commission

The President

José Manuel BARROSO

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(1)  
  OJ L 354, 31.12.2008, p. 16.

1

(2)  
  OJ L 237, 10.9.1994, p. 3.

2

(3)  
  OJ L 237, 10.9.1994, p. 13.

3

(4)  
  OJ L 61, 18.3.1995, p. 1.

4

(5)  GSFA, Codex STAN 192-1995.

5

(6)  
  OJ L 80, 26.3.2010, p. 19.

6

(7)  
  EFSA Journal (2008); 674, p. 1.

7

EFSA Journal

(8)  
  EFSA Journal 2009; 7(11):1330.

8

EFSA Journal

(9)  
  EFSA Journal 2009; 7(11):1329.

9

EFSA Journal

(10)  
  EFSA Journal 2009; 7(11):1328.

10

EFSA Journal

(11)  
  OJ L 109, 30.4.2009, p. 10.

11

(12)  
  OJ L 195, 27.7.2007, p. 8.

12

(13)  
  EFSA Journal 2010; 8(4):1535.

13

EFSA Journal

(14)  Opinion of the Scientific Committee for Food on First Series of Food Additives for various technological functions, Reports of SCF (25th series, 1991).

14

(15)  
  OJ L 183, 12.7.2002, p. 51.

15

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ANNEX

‘ANNEX II

Union list of food additives approved for use in foods and conditions of use

PART A

1.   Introduction

This Union list includes:

| — | the name of the food additive and its E number, |
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—

the name of the food additive and its E number,

| — | the foods to which the food additive may be added, |
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—

the foods to which the food additive may be added,

| — | the conditions under which the food additive may be used, |
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—

the conditions under which the food additive may be used,

| — | restrictions on the sale of the food additive directly to the final consumer. |
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—

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. |
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1.

| 2. | Additives may only be used in the foods and under the conditions set out in Part E of this Annex. |
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2.

| 3. | In Part E of this Annex, foods are listed on the basis of food categories set out in Part D of this Annex and additives are grouped on the basis of definitions set out in Part C of this Annex. |
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3.

| 4. | Aluminium lakes prepared from the listed colours are authorised. |
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4.

| 5. | The colours E 123, E 127, E 160b, E 173 and E 180, may not be sold directly to the consumer. |
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5.

| 6. | The substances listed under numbers E 407, E 407a and E 440 may be standardised with sugars, on condition that this is stated in addition to the number and designation. |
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6.

| 7. | When labelled “for food use”, nitrite may be sold only in a mixture with salt or a salt substitute. |
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7.

| 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. |
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8.

Table 1

Foods in which the presence of an additive may not be permitted by virtue of the carry over principle set out in Article 18(1)(a) of Regulation (EC) No 1333/2008

| 1 | Unprocessed foods as defined in Article 3 of Regulation (EC) No 1333/2008 |
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| 2 | Honey as defined in Council Directive 2001/110/EC (1) |
| 3 | Non-emulsified oils and fats of animal or vegetable origin |
| 4 | Butter |
| 5 | Unflavoured pasteurised and sterilised (including UHT) milk and unflavoured plain pasteurised cream (excluding reduced fat cream) |
| 6 | Unflavoured fermented milk products, not heat-treated after fermentation |
| 7 | Unflavoured buttermilk (excluding sterilised buttermilk) |
| 8 | Natural mineral water as defined in Directive 2009/54/EC of the European Parliament and of the Council (2) and spring water and all other bottled or packed waters |
| 9 | Coffee (excluding flavoured instant coffee) and coffee extracts |
| 10 | Unflavoured leaf tea |
| 11 | Sugars as defined in Council Directive 2001/111/EC (3) |
| 12 | Dry pasta, excluding gluten-free and/or pasta intended for hypoproteic diets, in accordance with Directive 2009/39/EC of the European Parliament and of the Council (4) |

1

Unprocessed foods as defined in Article 3 of Regulation (EC) No 1333/2008

2

Honey as defined in Council Directive 2001/110/EC (1)

3

Non-emulsified oils and fats of animal or vegetable origin

4

Butter

5

Unflavoured pasteurised and sterilised (including UHT) milk and unflavoured plain pasteurised cream (excluding reduced fat cream)

6

Unflavoured fermented milk products, not heat-treated after fermentation

7

Unflavoured buttermilk (excluding sterilised buttermilk)

8

Natural mineral water as defined in Directive 2009/54/EC of the European Parliament and of the Council (2) and spring water and all other bottled or packed waters

9

Coffee (excluding flavoured instant coffee) and coffee extracts

10

Unflavoured leaf tea

11

Sugars as defined in Council Directive 2001/111/EC (3)

12

Dry pasta, excluding gluten-free and/or pasta intended for hypoproteic diets, in accordance with Directive 2009/39/EC of the European Parliament and of the Council (4)

Table 2

Foods in which the presence of a food colour may not be permitted by virtue of the carry over principle set out in Article 18(1)(a) of Regulation (EC) No 1333/2008

| 1 | Unprocessed foods as defined in Article 3 of Regulation (EC) No 1333/2008 |
| --- | --- |
| 2 | All bottled or packed waters |
| 3 | Milk, full fat, semi-skimmed and skimmed milk, pasteurised or sterilised (including UHT sterilisation) (unflavoured) |
| 4 | Chocolate milk |
| 5 | Fermented milk (unflavoured) |
| 6 | Preserved milks as mentioned in Council Directive 2001/114/EC (5) (unflavoured) |
| 7 | Buttermilk (unflavoured) |
| 8 | Cream and cream powder (unflavoured) |
| 9 | Oils and fats of animal or vegetable origin |
| 10 | Ripened and unripened cheese (unflavoured) |
| 11 | Butter from sheep and goats’ milk |
| 12 | Eggs and egg products as defined in Regulation (EC) No 853/2004 |
| 13 | Flour and other milled products and starches |
| 14 | Bread and similar products |
| 15 | Pasta and gnocchi |
| 16 | Sugar including all mono- and disaccharides |
| 17 | Tomato paste and canned and bottled tomatoes |
| 18 | Tomato-based sauces |
| 19 | Fruit juice and fruit nectar as mentioned in Council Directive 2001/112/EC (6) and vegetable juice and vegetable nectars |
| 20 | Fruit, vegetables (including potatoes) and mushrooms — canned, bottled or dried; processed fruit, vegetables (including potatoes) and mushrooms |
| 21 | Extra jam, extra jelly, and chestnut purée as mentioned in Council Directive 2001/113/EC (7); crème de pruneaux |
| 22 | Fish, molluscs and crustaceans, meat, poultry and game as well as their preparations, but not including prepared meals containing these ingredients |
| 23 | Cocoa products and chocolate components in chocolate products as mentioned in Directive 2000/36/EC of the European Parliament and of the Council (8) |
| 24 | Roasted coffee, tea, herbal and fruit infusions, chicory; extracts of tea and herbal and fruit infusions and of chicory; tea, herbal and fruit infusions and cereal preparations for infusions, as well as mixes and instant mixes of these products |
| 25 | Salt, salt substitutes, spices and mixtures of spices |
| 26 | Wine and other products covered by Council Regulation (EC) No 1234/2007 (9), as listed in its Annex I, Part XII |
| 27 | Spirit drinks defined in Annex II, paragraphs 1-14 of Regulation (EC) No 110/2008 of the European Parliament and of the Council (10), spirits (preceded by the name of the fruit) obtained by maceration and distillation and London gin (Annex II paragraphs 16 and 22 of, respectively)
  Sambuca, Maraschino, Marrasquino or Maraskino and Mistrà as defined in Annex II, paragraphs 38, 39 and 43 of Regulation (EC) No 110/2008, respectively |
| 28 | Sangria, Clarea and Zurra as mentioned in Council Regulation (EEC) No 1601/91 (11) |
| 29 | Wine vinegar covered by Regulation (EC) No 1234/2007, as listed in its Annex I, Part XII |
| 30 | Foods for infants and young children as mentioned in Directive 2009/39/EC including foods for special medical purposes for infants and young children |
| 31 | Honey as defined in Directive 2001/110/EC |
| 32 | Malt and malt products |

1

Unprocessed foods as defined in Article 3 of Regulation (EC) No 1333/2008

2

All bottled or packed waters

3

Milk, full fat, semi-skimmed and skimmed milk, pasteurised or sterilised (including UHT sterilisation) (unflavoured)

4

Chocolate milk

5

Fermented milk (unflavoured)

6

Preserved milks as mentioned in Council Directive 2001/114/EC (5) (unflavoured)

7

Buttermilk (unflavoured)

8

Cream and cream powder (unflavoured)

9

Oils and fats of animal or vegetable origin

10

Ripened and unripened cheese (unflavoured)

11

Butter from sheep and goats’ milk

12

Eggs and egg products as defined in Regulation (EC) No 853/2004

13

Flour and other milled products and starches

14

Bread and similar products

15

Pasta and gnocchi

16

Sugar including all mono- and disaccharides

17

Tomato paste and canned and bottled tomatoes

18

Tomato-based sauces

19

Fruit juice and fruit nectar as mentioned in Council Directive 2001/112/EC (6) and vegetable juice and vegetable nectars

20

Fruit, vegetables (including potatoes) and mushrooms — canned, bottled or dried; processed fruit, vegetables (including potatoes) and mushrooms

21

Extra jam, extra jelly, and chestnut purée as mentioned in Council Directive 2001/113/EC (7); crème de pruneaux

22

Fish, molluscs and crustaceans, meat, poultry and game as well as their preparations, but not including prepared meals containing these ingredients

23

Cocoa products and chocolate components in chocolate products as mentioned in Directive 2000/36/EC of the European Parliament and of the Council (8)

24

Roasted coffee, tea, herbal and fruit infusions, chicory; extracts of tea and herbal and fruit infusions and of chicory; tea, herbal and fruit infusions and cereal preparations for infusions, as well as mixes and instant mixes of these products

25

Salt, salt substitutes, spices and mixtures of spices

26

Wine and other products covered by Council Regulation (EC) No 1234/2007 (9), as listed in its Annex I, Part XII

27

Spirit drinks defined in Annex II, paragraphs 1-14 of Regulation (EC) No 110/2008 of the European Parliament and of the Council (10), spirits (preceded by the name of the fruit) obtained by maceration and distillation and London gin (Annex II paragraphs 16 and 22 of, respectively)

Sambuca, Maraschino, Marrasquino or Maraskino and Mistrà as defined in Annex II, paragraphs 38, 39 and 43 of Regulation (EC) No 110/2008, respectively

28

Sangria, Clarea and Zurra as mentioned in Council Regulation (EEC) No 1601/91 (11)

29

Wine vinegar covered by Regulation (EC) No 1234/2007, as listed in its Annex I, Part XII

30

Foods for infants and young children as mentioned in Directive 2009/39/EC including foods for special medical purposes for infants and young children

31

Honey as defined in Directive 2001/110/EC

32

Malt and malt products

PART B

LIST OF ALL ADDITIVES

1.   Colours

| E-number | Name |
| --- | --- |
| E 100 | Curcumin |
| E 101 | Riboflavins |
| E 102 | Tartrazine |
| E 104 | Quinoline Yellow |
| E 110 | Sunset Yellow FCF/Orange Yellow S |
| E 120 | 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 caramel (12) |
| 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 |
| 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 (*1) |
| 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 |

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 caramel (12)

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

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 (*1)

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 |
| 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 |

E-number

Name

E 420

Sorbitols

E 421

Mannitol

E 950

Acesulfame K

E 951

Aspartame

E 952

Cyclamates

E 953

Isomalt

E 954

Saccharins

E 955

Sucralose

E 957

Thaumatin

E 959

Neohesperidine DC

E 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 acid (13) |
| E 211 | Sodium benzoate (13) |
| E 212 | Potassium benzoate (13) |
| E 213 | Calcium benzoate (13) |
| E 214 | Ethyl-p-hydroxybenzoate |
| E 215 | Sodium ethyl p-hydroxybenzoate |
| E 218 | Methyl p-hydroxybenzoate |
| E 219 | Sodium methyl p-hydroxybenzoate |
| E 220 | Sulphur dioxide |
| E 221 | Sodium sulphite |
| E 222 | Sodium hydrogen sulphite |
| E 223 | Sodium metabisulphite |
| E 224 | Potassium metabisulphite |
| E 226 | Calcium sulphite |
| E 227 | Calcium hydrogen sulphite |
| E 228 | Potassium hydrogen sulphite |
| E 234 | Nisin |
| E 235 | Natamycin |
| E 239 | Hexamethylene tetramine |
| E 242 | Dimethyl dicarbonate |
| E 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 |
| 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 |
| E 336 | Potassium tartrates |
| E 337 | Sodium potassium tartrate |
| E 338 | Phosphoric acid |
| E 339 | Sodium phosphates |
| E 340 | Potassium phosphates |
| E 341 | Calcium phosphates |
| E 343 | Magnesium phosphates |
| E 350 | Sodium malates |
| E 351 | Potassium malate |
| E 352 | Calcium malates |
| E 353 | Metatartaric acid |
| E 354 | Calcium tartrate |
| E 355 | Adipic acid |
| E 356 | Sodium adipate |
| E 357 | Potassium adipate |
| E 363 | Succinic acid |
| E 380 | Triammonium citrate |
| E 385 | Calcium disodium ethylene diamine tetra-acetate (Calcium disodium EDTA) |
| E 392 | Extracts of rosemary |
| E 400 | Alginic acid |
| E 401 | Sodium alginate |
| E 402 | Potassium alginate |
| E 403 | Ammonium alginate |
| E 404 | Calcium alginate |
| E 405 | Propane-1, 2-diol alginate |
| E 406 | Agar |
| E 407a | Processed euchema seaweed |
| E 407 | Carrageenan |
| E 410 | Locust bean gum |
| E 412 | Guar gum |
| E 413 | Tragacanth |
| E 414 | Gum arabic (acacia gum) |
| E 415 | Xanthan gum |
| E 416 | Karaya gum |
| E 417 | Tara gum |
| E 418 | Gellan gum |
| E 422 | Glycerol |
| E 425 | Konjac |
| E 426 | Soybean hemicellulose |
| E 427 | Cassia gum |
| E 431 | Polyoxyethylene (40) stearate |
| E 432 | Polyoxyethylene sorbitan monolaurate (polysorbate 20) |
| E 433 | Polyoxyethylene sorbitan monooleate (polysorbate 80) |
| E 434 | Polyoxyethylene sorbitan monopalmitate (polysorbate 40) |
| E 435 | Polyoxyethylene sorbitan monostearate (polysorbate 60) |
| E 436 | Polyoxyethylene sorbitan tristearate (polysorbate 65) |
| E 440 | Pectins |
| E 442 | Ammonium phosphatides |
| E 444 | Sucrose acetate isobutyrate |
| E 445 | Glycerol esters of wood rosins |
| E 450 | Diphosphates |
| E 451 | Triphosphates |
| E 452 | Polyphosphates |
| E 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 | Cross-linked sodium carboxy methyl cellulose, cross linked cellulose gum |
| E 469 | Enzymatically hydrolysed carboxy methyl cellulose, Enzymatically hydrolysed cellulose gum |
| E 470a | Sodium, potassium and calcium salts of fatty acids |
| E 470b | Magnesium salts of fatty acids |
| E 471 | Mono-and diglycerides of fatty acids |
| E 472a | Acetic acid esters of mono- and diglycerides of fatty acids |
| E 472b | Lactic acid esters of mono- and diglycerides of fatty acids |
| E 472c | Citric acid esters of mono- and diglycerides of fatty acids |
| E 472d | Tartaric acid esters of mono- and diglycerides of fatty acids |
| E 472e | Mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids |
| E 472f | Mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids |
| E 473 | Sucrose esters of fatty acids |
| E 474 | Sucroglycerides |
| E 475 | Polyglycerol esters of fatty acids |
| E 476 | Polyglycerol polyricinoleate |
| E 477 | Propane-1,2-diol esters of fatty acids |
| E 479b | Thermally oxidised soya bean oil interacted with mono- and diglycerides of fatty acids |
| E 481 | Sodium stearoyl-2-lactylate |
| E 482 | Calcium stearoyl-2-lactylate |
| E 483 | Stearyl tartrate |
| E 491 | Sorbitan monostearate |
| E 492 | Sorbitan tristearate |
| E 493 | Sorbitan monolaurate |
| E 494 | Sorbitan monooleate |
| E 495 | Sorbitan monopalmitate |
| E 500 | Sodium carbonates |
| E 501 | Potassium carbonates |
| E 503 | Ammonium carbonates |
| E 504 | Magnesium carbonates |
| E 507 | Hydrochloric acid |
| E 508 | Potassium chloride |
| E 509 | Calcium chloride |
| E 511 | Magnesium chloride |
| E 512 | Stannous chloride |
| E 513 | Sulphuric acid |
| E 514 | Sodium sulphates |
| E 515 | Potassium sulphates |
| E 516 | Calcium sulphate |
| E 517 | Ammonium sulphate |
| E 520 | Aluminium sulphate |
| E 521 | Aluminium sodium sulphate |
| E 522 | Aluminium potassium sulphate |
| E 523 | Aluminium ammonium sulphate |
| E 524 | Sodium hydroxide |
| E 525 | Potassium hydroxide |
| E 526 | Calcium hydroxide |
| E 527 | Ammonium hydroxide |
| E 528 | Magnesium hydroxide |
| E 529 | Calcium oxide |
| E 530 | Magnesium oxide |
| E 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 |
| E 585 | Ferrous lactate |
| E 586 | 4-Hexylresorcinol |
| E 620 | Glutamic acid |
| E 621 | Monosodium glutamate |
| E 622 | Monopotassium glutamate |
| E 623 | Calcium diglutamate |
| E 624 | Monoammonium glutamate |
| E 625 | Magnesium diglutamate |
| E 626 | Guanylic acid |
| E 627 | Disodium guanylate |
| E 628 | Dipotassium guanylate |
| E 629 | Calcium guanylate |
| E 630 | Inosinic acid |
| E 631 | Disodium inosinate |
| E 632 | Dipotassium inosinate |
| E 633 | Calcium inosinate |
| E 634 | Calcium 5′-ribonucleotides |
| E 635 | Disodium 5′-ribonucleotides |
| E 640 | Glycine and its sodium salt |
| E 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 |
| E 912 | Montan acid esters |
| E 914 | Oxidised polyethylene wax |
| E 920 | L-cysteine |
| E 927b | Carbamide |
| E 938 | Argon |
| E 939 | Helium |
| E 941 | Nitrogen |
| E 942 | Nitrous oxide |
| E 943a | Butane |
| E 943b | Isobutane |
| E 944 | Propane |
| E 948 | Oxygen |
| E 949 | Hydrogen |
| E 999 | Quillaia extract |
| E 1103 | Invertase |
| E 1105 | Lysozyme |
| E 1200 | Polydextrose |
| E 1201 | Polyvinylpyrrolidone |
| E 1202 | Polyvinylpolypyrrolidone |
| E 1203 | Polyvinyl alcohol (PVA) |
| E 1204 | Pullulan |
| E 1205 | Basic methacrylate copolymer |
| E 1404 | Oxidised starch |
| E 1410 | Monostarch phosphate |
| E 1412 | Distarch phosphate |
| E 1413 | Phosphated distarch phosphate |
| E 1414 | Acetylated distarch phosphate |
| E 1420 | Acetylated starch |
| E 1422 | Acetylated distarch adipate |
| E 1440 | Hydroxy propyl starch |
| E 1442 | Hydroxy propyl distarch phosphate |
| E 1450 | Starch sodium octenyl succinate |
| E 1451 | Acetylated oxidised starch |
| E 1452 | Starch aluminium octenyl succinate |
| E 1505 | Triethyl citrate |
| E 1517 | Glyceryl diacetate (diacetin) |
| E 1518 | Glyceryl triacetate (triacetin) |
| E 1519 | Benzyl alcohol |
| E 1520 | Propane-1, 2-diol (propylene glycol) |
| E 1521 | Polyethylene glycol |

E-number

Name

E 170

Calcium carbonate

E 200

Sorbic acid

E 202

Potassium sorbate

E 203

Calcium sorbate

E 210

Benzoic acid (13)

E 211

Sodium benzoate (13)

E 212

Potassium benzoate (13)

E 213

Calcium benzoate (13)

E 214

Ethyl-p-hydroxybenzoate

E 215

Sodium ethyl p-hydroxybenzoate

E 218

Methyl p-hydroxybenzoate

E 219

Sodium methyl p-hydroxybenzoate

E 220

Sulphur dioxide

E 221

Sodium sulphite

E 222

Sodium hydrogen sulphite

E 223

Sodium metabisulphite

E 224

Potassium metabisulphite

E 226

Calcium sulphite

E 227

Calcium hydrogen sulphite

E 228

Potassium hydrogen sulphite

E 234

Nisin

E 235

Natamycin

E 239

Hexamethylene tetramine

E 242

Dimethyl dicarbonate

E 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

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

E 336

Potassium tartrates

E 337

Sodium potassium tartrate

E 338

Phosphoric acid

E 339

Sodium phosphates

E 340

Potassium phosphates

E 341

Calcium phosphates

E 343

Magnesium phosphates

E 350

Sodium malates

E 351

Potassium malate

E 352

Calcium malates

E 353

Metatartaric acid

E 354

Calcium tartrate

E 355

Adipic acid

E 356

Sodium adipate

E 357

Potassium adipate

E 363

Succinic acid

E 380

Triammonium citrate

E 385

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

E 392

Extracts of rosemary

E 400

Alginic acid

E 401

Sodium alginate

E 402

Potassium alginate

E 403

Ammonium alginate

E 404

Calcium alginate

E 405

Propane-1, 2-diol alginate

E 406

Agar

E 407a

Processed euchema seaweed

E 407

Carrageenan

E 410

Locust bean gum

E 412

Guar gum

E 413

Tragacanth

E 414

Gum arabic (acacia gum)

E 415

Xanthan gum

E 416

Karaya gum

E 417

Tara gum

E 418

Gellan gum

E 422

Glycerol

E 425

Konjac

E 426

Soybean hemicellulose

E 427

Cassia gum

E 431

Polyoxyethylene (40) stearate

E 432

Polyoxyethylene sorbitan monolaurate (polysorbate 20)

E 433

Polyoxyethylene sorbitan monooleate (polysorbate 80)

E 434

Polyoxyethylene sorbitan monopalmitate (polysorbate 40)

E 435

Polyoxyethylene sorbitan monostearate (polysorbate 60)

E 436

Polyoxyethylene sorbitan tristearate (polysorbate 65)

E 440

Pectins

E 442

Ammonium phosphatides

E 444

Sucrose acetate isobutyrate

E 445

Glycerol esters of wood rosins

E 450

Diphosphates

E 451

Triphosphates

E 452

Polyphosphates

E 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

Cross-linked sodium carboxy methyl cellulose, cross linked cellulose gum

E 469

Enzymatically hydrolysed carboxy methyl cellulose, Enzymatically hydrolysed cellulose gum

E 470a

Sodium, potassium and calcium salts of fatty acids

E 470b

Magnesium salts of fatty acids

E 471

Mono-and diglycerides of fatty acids

E 472a

Acetic acid esters of mono- and diglycerides of fatty acids

E 472b

Lactic acid esters of mono- and diglycerides of fatty acids

E 472c

Citric acid esters of mono- and diglycerides of fatty acids

E 472d

Tartaric acid esters of mono- and diglycerides of fatty acids

E 472e

Mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids

E 472f

Mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids

E 473

Sucrose esters of fatty acids

E 474

Sucroglycerides

E 475

Polyglycerol esters of fatty acids

E 476

Polyglycerol polyricinoleate

E 477

Propane-1,2-diol esters of fatty acids

E 479b

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

E 481

Sodium stearoyl-2-lactylate

E 482

Calcium stearoyl-2-lactylate

E 483

Stearyl tartrate

E 491

Sorbitan monostearate

E 492

Sorbitan tristearate

E 493

Sorbitan monolaurate

E 494

Sorbitan monooleate

E 495

Sorbitan monopalmitate

E 500

Sodium carbonates

E 501

Potassium carbonates

E 503

Ammonium carbonates

E 504

Magnesium carbonates

E 507

Hydrochloric acid

E 508

Potassium chloride

E 509

Calcium chloride

E 511

Magnesium chloride

E 512

Stannous chloride

E 513

Sulphuric acid

E 514

Sodium sulphates

E 515

Potassium sulphates

E 516

Calcium sulphate

E 517

Ammonium sulphate

E 520

Aluminium sulphate

E 521

Aluminium sodium sulphate

E 522

Aluminium potassium sulphate

E 523

Aluminium ammonium sulphate

E 524

Sodium hydroxide

E 525

Potassium hydroxide

E 526

Calcium hydroxide

E 527

Ammonium hydroxide

E 528

Magnesium hydroxide

E 529

Calcium oxide

E 530

Magnesium oxide

E 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

E 585

Ferrous lactate

E 586

4-Hexylresorcinol

E 620

Glutamic acid

E 621

Monosodium glutamate

E 622

Monopotassium glutamate

E 623

Calcium diglutamate

E 624

Monoammonium glutamate

E 625

Magnesium diglutamate

E 626

Guanylic acid

E 627

Disodium guanylate

E 628

Dipotassium guanylate

E 629

Calcium guanylate

E 630

Inosinic acid

E 631

Disodium inosinate

E 632

Dipotassium inosinate

E 633

Calcium inosinate

E 634

Calcium 5′-ribonucleotides

E 635

Disodium 5′-ribonucleotides

E 640

Glycine and its sodium salt

E 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

E 912

Montan acid esters

E 914

Oxidised polyethylene wax

E 920

L-cysteine

E 927b

Carbamide

E 938

Argon

E 939

Helium

E 941

Nitrogen

E 942

Nitrous oxide

E 943a

Butane

E 943b

Isobutane

E 944

Propane

E 948

Oxygen

E 949

Hydrogen

E 999

Quillaia extract

E 1103

Invertase

E 1105

Lysozyme

E 1200

Polydextrose

E 1201

Polyvinylpyrrolidone

E 1202

Polyvinylpolypyrrolidone

E 1203

Polyvinyl alcohol (PVA)

E 1204

Pullulan

E 1205

Basic methacrylate copolymer

E 1404

Oxidised starch

E 1410

Monostarch phosphate

E 1412

Distarch phosphate

E 1413

Phosphated distarch phosphate

E 1414

Acetylated distarch phosphate

E 1420

Acetylated starch

E 1422

Acetylated distarch adipate

E 1440

Hydroxy propyl starch

E 1442

Hydroxy propyl distarch phosphate

E 1450

Starch sodium octenyl succinate

E 1451

Acetylated oxidised starch

E 1452

Starch aluminium octenyl succinate

E 1505

Triethyl citrate

E 1517

Glyceryl diacetate (diacetin)

E 1518

Glyceryl triacetate (triacetin)

E 1519

Benzyl alcohol

E 1520

Propane-1, 2-diol (propylene glycol)

E 1521

Polyethylene glycol

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 |
| E 302 | Calcium ascorbate | quantum satis |
| E 304 | Fatty acid esters of ascorbic acid | quantum satis |
| E 306 | Tocopherol-rich extract | quantum satis |
| E 307 | Alpha-tocopherol | quantum satis |
| E 308 | Gamma-tocopherol | quantum satis |
| E 309 | Delta-tocopherol | quantum satis |
| E 322 | Lecithins | quantum satis |
| E 325 | Sodium lactate | quantum satis |
| E 326 | Potassium lactate | quantum satis |
| E 327 | Calcium lactate | quantum satis |
| E 330 | Citric acid | quantum satis |
| E 331 | Sodium citrates | quantum satis |
| E 332 | Potassium citrates | quantum satis |
| E 333 | Calcium citrates | quantum satis |
| E 334 | Tartaric acid (L(+)-) | quantum satis |
| E 335 | Sodium tartrates | quantum satis |
| E 336 | Potassium tartrates | quantum satis |
| E 337 | Sodium potassium tartrate | quantum satis |
| E 350 | Sodium malates | quantum satis |
| E 351 | Potassium malate | quantum satis |
| E 352 | Calcium malates | quantum satis |
| E 354 | Calcium tartrate | quantum satis |
| E 380 | Triammonium citrate | quantum satis |
| E 400 | Alginic acid | quantum satis
   (14) |
| E 401 | Sodium alginate | quantum satis
   (14) |
| E 402 | Potassium alginate | quantum satis
   (14) |
| E 403 | Ammonium alginate | quantum satis
   (14) |
| E 404 | Calcium alginate | quantum satis
   (14) |
| E 406 | Agar | quantum satis
   (14) |
| E 407 | Carrageenan | quantum satis
   (14) |
| E 407a | Processed euchema seaweed | quantum satis
   (14) |
| E 410 | Locust bean gum | quantum satis
   (14)
   (15) |
| E 412 | Guar gum | quantum satis
   (14)
   (15) |
| E 413 | Tragacanth | quantum satis
   (14) |
| E 414 | Gum arabic (Acacia gum) | quantum satis
   (14) |
| E 415 | Xanthan gum | quantum satis
   (14)
   (15) |
| E 417 | Tara gum | quantum satis
   (14)
   (15) |
| E 418 | Gellan gum | quantum satis
   (14) |
| E 422 | Glycerol | quantum satis |
| E 425 | Konjac






  (i) | Konjac gum |

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

E 302

Calcium ascorbate

quantum satis

E 304

Fatty acid esters of ascorbic acid

quantum satis

E 306

Tocopherol-rich extract

quantum satis

E 307

Alpha-tocopherol

quantum satis

E 308

Gamma-tocopherol

quantum satis

E 309

Delta-tocopherol

quantum satis

E 322

Lecithins

quantum satis

E 325

Sodium lactate

quantum satis

E 326

Potassium lactate

quantum satis

E 327

Calcium lactate

quantum satis

E 330

Citric acid

quantum satis

E 331

Sodium citrates

quantum satis

E 332

Potassium citrates

quantum satis

E 333

Calcium citrates

quantum satis

E 334

Tartaric acid (L(+)-)

quantum satis

E 335

Sodium tartrates

quantum satis

E 336

Potassium tartrates

quantum satis

E 337

Sodium potassium tartrate

quantum satis

E 350

Sodium malates

quantum satis

E 351

Potassium malate

quantum satis

E 352

Calcium malates

quantum satis

E 354

Calcium tartrate

quantum satis

E 380

Triammonium citrate

quantum satis

E 400

Alginic acid

quantum satis
   (14)

E 401

Sodium alginate

quantum satis
   (14)

E 402

Potassium alginate

quantum satis
   (14)

E 403

Ammonium alginate

quantum satis
   (14)

E 404

Calcium alginate

quantum satis
   (14)

E 406

Agar

quantum satis
   (14)

E 407

Carrageenan

quantum satis
   (14)

E 407a

Processed euchema seaweed

quantum satis
   (14)

E 410

Locust bean gum

quantum satis
   (14)
   (15)

E 412

Guar gum

quantum satis
   (14)
   (15)

E 413

Tragacanth

quantum satis
   (14)

E 414

Gum arabic (Acacia gum)

quantum satis
   (14)

E 415

Xanthan gum

quantum satis
   (14)
   (15)

E 417

Tara gum

quantum satis
   (14)
   (15)

E 418

Gellan gum

quantum satis
   (14)

E 422

Glycerol

quantum satis

E 425

Konjac

(i)

Konjac gum

| (ii) | Konjac glucomannane |
| --- | --- |

(ii)

Konjac glucomannane

10 g/kg, individually or in combination (14)
   (16)

E 440

Pectins

quantum satis
   (14)

E 460

Cellulose

quantum satis

E 461

Methyl cellulose

quantum satis

E 462

Ethyl cellulose

quantum satis

E 463

Hydroxypropyl cellulose

quantum satis

E 464

Hydroxypropyl methyl cellulose

quantum satis

E 465

Ethyl methyl cellulose

quantum satis

E 466

Carboxy methyl cellulose

quantum satis

E 469

Enzymatically hydrolysed carboxy methyl cellulose

quantum satis

E 470a

Sodium, potassium and calcium salts of fatty acids

quantum satis

E 470b

Magnesium salts of fatty acids

quantum satis

E 471

Mono- and diglycerides of fatty acids

quantum satis

E 472a

Acetic acid esters of mono- and diglycerides of fatty acids

quantum satis

E 472b

Lactic acid esters of mono- and diglycerides of fatty acids

quantum satis

E 472c

Citric acid esters of mono- and diglycerides of fatty acids

quantum satis

E 472d

Tartaric acid esters of mono- and diglycerides of fatty acids

quantum satis

E 472e

Mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids

quantum satis

E 472f

Mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids

quantum satis

E 500

Sodium carbonates

quantum satis

E 501

Potassium carbonates

quantum satis

E 503

Ammonium carbonates

quantum satis

E 504

Magnesium carbonates

quantum satis

E 507

Hydrochloric acid

quantum satis

E 508

Potassium chloride

quantum satis

E 509

Calcium chloride

quantum satis

E 511

Magnesium chloride

quantum satis

E 513

Sulphuric acid

quantum satis

E 514

Sodium sulphates

quantum satis

E 515

Potassium sulphates

quantum satis

E 516

Calcium sulphate

quantum satis

E 524

Sodium hydroxide

quantum satis

E 525

Potassium hydroxide

quantum satis

E 526

Calcium hydroxide

quantum satis

E 527

Ammonium hydroxide

quantum satis

E 528

Magnesium hydroxide

quantum satis

E 529

Calcium oxide

quantum satis

E 530

Magnesium oxide

quantum satis

E 570

Fatty acids

quantum satis

E 574

Gluconic acid

quantum satis

E 575

glucono-delta-lactone

quantum satis

E 576

Sodium gluconate

quantum satis

E 577

Potassium gluconate

quantum satis

E 578

Calcium gluconate

quantum satis

E 640

Glycine and its sodium salt

quantum satis

E 920

L-cysteine

quantum satis

E 938

Argon

quantum satis

E 939

Helium

quantum satis

E 941

Nitrogen

quantum satis

E 942

Nitrous oxide

quantum satis

E 948

Oxygen

quantum satis

E 949

Hydrogen

quantum satis

E 1103

Invertase

quantum satis

E 1200

Polydextrose

quantum satis

E 1404

Oxidised starch

quantum satis

E 1410

Monostarch phosphate

quantum satis

E 1412

Distarch phosphate

quantum satis

E 1413

Phosphated distarch phosphate

quantum satis

E 1414

Acetylated distarch phosphate

quantum satis

E 1420

Acetylated starch

quantum satis

E 1422

Acetylated distarch adipate

quantum satis

E 1440

Hydroxy propyl starch

quantum satis

E 1442

Hydroxy propyl distarch phosphate

quantum satis

E 1450

Starch sodium octenyl succinate

quantum satis

E 1451

Acetylated oxidised starch

quantum satis

E 620

Glutamic acid

10 g/kg, individually or in combination, expressed as glutamic acid

E 621

Monosodium glutamate

E 622

Monopotassium glutamate

E 623

Calcium diglutamate

E 624

Monoammonium glutamate

E 625

Magnesium diglutamate

E 626

Guanylic acid

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

E 627

Disodium guanylate

E 628

Dipotassium guanylate

E 629

Calcium guanylate

E 630

Inosinic acid

E 631

Disodium inosinate

E 632

Dipotassium inosinate

E 633

Calcium inosinate

E 634

Calcium 5′-ribonucleotides

E 635

Disodium 5′-ribonucleotides

E 420

Sorbitols

Quantum satis (for purpose other than sweetening)

E 421

Mannitol

E 953

Isomalt

E 965

Maltitols

E 966

Lactitol

E 967

Xylitol

E 968

Erythritol

(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 |

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

(3)   Group III: Food colours with 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 |

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 |
| E 968 | Erythritol |

E-number

Name

E 420

Sorbitols

E 421

Mannitol

E 953

Isomalt

E 965

Maltitols

E 966

Lactitol

E 967

Xylitol

E 968

Erythritol

(5)   Other additives that may be regulated combined

(a)   E 200–203: Sorbic acid — sorbates (SA)

| E-number | Name |
| --- | --- |
| E 200 | Sorbic acid |
| E 202 | Potassium sorbate |
| E 203 | Calcium sorbate |

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 |

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 |

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 — sorbates; Benzoic acid — benzoates; p-hydroxybenzoates (SA + BA + PHB)

| 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-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-hydroxybenzoates (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 |

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

(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 |

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 |

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 |

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 |

E-number

Name

E 251

Sodium nitrate

E 252

Potassium nitrate

(j)   E 280–283: Propionic acid — propionates

| E-number | Name |
| --- | --- |
| E 280 | Propionic acid |
| E 281 | Sodium propionate |
| E 282 | Calcium propionate |
| E 283 | Potassium propionate |

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) |

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: Phosphoric acid — phosphates — di-, tri- and polyphosphates

| E-number | Name |
| --- | --- |
| E 338 | Phosphoric acid |
| E 339 | Sodium phosphates |
| E 340 | Potassium phosphates |
| E 341 | Calcium phosphates |
| E 343 | Magnesium phosphates |
| E 450 | Diphosphates |
| E 451 | Triphosphates |
| E 452 | Polyphosphates |

E-number

Name

E 338

Phosphoric acid

E 339

Sodium phosphates

E 340

Potassium phosphates

E 341

Calcium phosphates

E 343

Magnesium phosphates

E 450

Diphosphates

E 451

Triphosphates

E 452

Polyphosphates

(m)   E 355–357: Adipic acid — adipates

| E-number | Name |
| --- | --- |
| E 355 | Adipic acid |
| E 356 | Sodium adipate |
| E 357 | Potassium adipate |

E-number

Name

E 355

Adipic acid

E 356

Sodium adipate

E 357

Potassium adipate

(n)   E 432–436: Polysorbates

| E-number | Name |
| --- | --- |
| E 432 | Polyoxyethylene sorbitan monolaurate (polysorbate 20) |
| E 433 | Polyoxyethylene sorbitan monooleate (polysorbate 80) |
| E 434 | Polyoxyethylene sorbitan monopalmitate (polysorbate 40) |
| E 435 | Polyoxyethylene sorbitan monostearate (polysorbate 60) |
| E 436 | Polyoxyethylene sorbitan tristearate (polysorbate 65) |

E-number

Name

E 432

Polyoxyethylene sorbitan monolaurate (polysorbate 20)

E 433

Polyoxyethylene sorbitan monooleate (polysorbate 80)

E 434

Polyoxyethylene sorbitan monopalmitate (polysorbate 40)

E 435

Polyoxyethylene sorbitan monostearate (polysorbate 60)

E 436

Polyoxyethylene sorbitan tristearate (polysorbate 65)

(o)   E 473–474: Sucrose esters of fatty acids, Sucroglycerides

| E-number | Name |
| --- | --- |
| E 473 | Sucrose esters of fatty acids |
| E 474 | Sucroglycerides |

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 |

E-number

Name

E 481

Sodium stearoyl-2-lactylate

E 482

Calcium stearoyl-2-lactylate

(q)   E 491–495: Sorbitan esters

| E-number | Name |
| --- | --- |
| E 491 | Sorbitan monostearate |
| E 492 | Sorbitan tristearate |
| E 493 | Sorbitan monolaurate |
| E 494 | Sorbitan monooleate |
| E 495 | Sorbitan monopalmitate |

E-number

Name

E 491

Sorbitan monostearate

E 492

Sorbitan tristearate

E 493

Sorbitan monolaurate

E 494

Sorbitan monooleate

E 495

Sorbitan monopalmitate

(r)   E 520–523: Aluminium sulphates

| E-number | Name |
| --- | --- |
| E 520 | Aluminium sulphate |
| E 521 | Aluminium sodium sulphate |
| E 522 | Aluminium potassium sulphate |
| E 523 | Aluminium ammonium sulphate |

E-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 silicate |
| E 553b | Talc |
| E 554 | Sodium aluminium silicate |
| E 555 | Potassium aluminium silicate |
| E 556 | Calcium aluminium silicate |
| E 559 | Aluminium silicate (Kaolin) |

E-number

Name

E 551

Silicon dioxide

E 552

Calcium silicate

E 553a

Magnesium silicate

E 553b

Talc

E 554

Sodium aluminium silicate

E 555

Potassium aluminium silicate

E 556

Calcium aluminium silicate

E 559

Aluminium silicate (Kaolin)

(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 |

E-number

Name

E 620

Glutamic acid

E 621

Monosodium glutamate

E 622

Monopotassium glutamate

E 623

Calcium diglutamate

E 624

Monoammonium glutamate

E 625

Magnesium diglutamate

(u)   E 626–635: Ribonucleotides

| E-number | Name |
| --- | --- |
| E 626 | Guanylic acid |
| E 627 | Disodium guanylate |
| E 628 | Dipotassium guanylate |
| E 629 | Calcium guanylate |
| E 630 | Inosinic acid |
| E 631 | Disodium inosinate |
| E 632 | Dipotassium inosinate |
| E 633 | Calcium inosinate |
| E 634 | Calcium 5′-ribonucleotides |
| E 635 | Disodium 5′-ribonucleotides |

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

PART D

FOOD CATEGORIES

| Number | Name |
| --- | --- |
| 0. | All categories of foods |
| 01. | Dairy products and analogues |
| 01.1 | Unflavoured pasteurised and sterilised (including UHT) milk |
| 01.2 | Unflavoured fermented milk products, including natural unflavoured buttermilk (excluding sterilised buttermilk) non-heat-treated after fermentation |
| 01.3 | Unflavoured fermented milk products, heat-treated after fermentation |
| 01.4 | Flavoured fermented milk products including heat-treated products |
| 01.5 | Dehydrated milk as defined by Directive 2001/114/EC |
| 01.6 | Cream and cream powder |
| 01.6.1 | Unflavoured pasteurised cream (excluding reduced fat creams) |
| 01.6.2 | Unflavoured live fermented cream products and substitute products with a fat content of less than 20 % |
| 01.6.3 | Other creams |
| 01.7 | Cheese and cheese products |
| 01.7.1 | Unripened cheese excluding products falling in category 16 |
| 01.7.2 | Ripened cheese |
| 01.7.3 | Edible cheese rind |
| 01.7.4 | Whey cheese |
| 01.7.5 | Processed cheese |
| 01.7.6 | Cheese products (excluding products falling in category 16) |
| 01.8 | Dairy analogues, including beverage whiteners |
| 02. | Fats and oils and fat and oil emulsions |
| 02.1 | Fats and oils essentially free from water (excluding anhydrous milkfat) |
| 02.2 | Fat and oil emulsions mainly of type water-in-oil |
| 02.2.1 | Butter and concentrated butter and butter oil and anhydrous milkfat |
| 02.2.2 | Other fat and oil emulsions including spreads as defined by Regulation (EC) No 1234/2007 and liquid emulsions |
| 02.3 | Vegetable oil pan spray |
| 03. | Edible ices |
| 04. | Fruit and vegetables |
| 04.1 | Unprocessed fruit and vegetables |
| 04.1.1 | Entire fresh fruit and vegetables |
| 04.1.2 | Peeled, cut and shredded fruit and vegetables |
| 04.1.3 | Frozen fruit and vegetables |
| 04.2 | Processed fruit and vegetables |
| 04.2.1 | Dried fruit and vegetables |
| 04.2.2 | Fruit and vegetables in vinegar, oil, or brine |
| 04.2.3 | Canned or bottled fruit and vegetables |
| 04.2.4 | Fruit and vegetable preparations, excluding products covered by 5.4 |
| 04.2.4.1 | Fruit and vegetable preparations excluding compote |
| 04.2.4.2 | Compote, excluding products covered by category 16 |
| 04.2.5 | Jam, jellies and marmalades and similar products |
| 04.2.5.1 | Extra jam and extra jelly as defined by Directive 2001/113/EC |
| 04.2.5.2 | Jam, jellies and marmalades and sweetened chestnut puree as defined by Directive 2001/113/EC |
| 04.2.5.3 | Other similar fruit or vegetable spreads |
| 04.2.5.4 | Nut butters and nut spreads |
| 04.2.6 | Processed potato products |
| 05. | Confectionery |
| 05.1 | Cocoa and chocolate products as covered by Directive 2000/36/EC |
| 05.2 | Other confectionery including breath refreshening microsweets |
| 05.3 | Chewing gum |
| 05.4 | Decorations, coatings and fillings, except fruit based fillings covered by category 4.2.4 |
| 06. | Cereals and cereal products |
| 06.1 | Whole, broken, or flaked grain |
| 06.2 | Flours and other milled products and starches |
| 06.2.1 | Flours |
| 06.2.2 | Starches |
| 06.3 | Breakfast cereals |
| 06.4 | Pasta |
| 06.4.1 | Fresh pasta |
| 06.4.2 | Dry pasta |
| 06.4.3 | Fresh pre-cooked pasta |
| 06.4.4 | Potato gnocchi |
| 06.4.5 | Fillings of stuffed pasta (ravioli and similar) |
| 06.5 | Noodles |
| 06.6 | Batters |
| 06.7 | Pre-cooked or processed cereals |
| 07. | Bakery wares |
| 07.1 | Bread and rolls |
| 07.1.1 | Bread prepared solely with the following ingredients: wheat flour, water, yeast or leaven, salt |
| 07.1.2 | Pain courant français; Friss búzakenyér, fehér és félbarna kenyerek |
| 07.2 | Fine bakery wares |
| 08. | Meat |
| 08.1 | Unprocessed meat |
| 08.1.1 | Unprocessed meat other than meat preparations as defined by Regulation (EC) No 853/2004 |
| 08.1.2 | Meat preparations as defined by Regulation (EC) No 853/2004 |
| 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 | Traditionally cured 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 |
| 12.4 | Mustard |
| 12.5 | Soups and broths |
| 12.6 | Sauces |
| 12.7 | Salads and savoury based sandwich spreads |
| 12.8 | Yeast and yeast products |
| 12.9 | Protein products, excluding products covered in category 1.8 |
| 13. | Foods intended for particular nutritional uses as defined by Directive 2009/39/EC |
| 13.1 | Foods for infants and young children |
| 13.1.1 | Infant formulae as defined by Commission Directive 2006/141/EC (17) |
| 13.1.2 | Follow-on formulae as defined by Directive 2006/141/EC |
| 13.1.3 | Processed cereal-based foods and baby foods for infants and young children as defined by Commission Directive 2006/125/EC (18) |
| 13.1.4 | Other foods for young children |
| 13.1.5 | Dietary foods for infants and young children for special medical purposes as defined by Commission Directive 1999/21/EC (19) and special formulae for infants |
| 13.1.5.1 | Dietary foods for infants for special medical purposes and special formulae for infants |
| 13.1.5.2 | Dietary foods for babies and young children for special medical purposes as defined in Directive 1999/21/EC |
| 13.2 | Dietary foods for special medical purposes defined in Directive 1999/21/EC (excluding products from food category 13.1.5) |
| 13.3 | Dietary foods for weight control diets intended to replace total daily food intake or an individual meal (the whole or part of the total daily diet) |
| 13.4 | Foods suitable for people intolerant to gluten as defined by Commission Regulation (EC) No 41/2009 (20) |
| 14. | Beverages |
| 14.1 | Non-alcoholic beverages |
| 14.1.1 | Water, including natural mineral water as defined in Directive 2009/54/EC and spring water and all other bottled or packed waters |
| 14.1.2 | Fruit juices as defined by Directive 2001/112/EC and vegetable juices |
| 14.1.3 | Fruit nectars as defined by Directive 2001/112/EC and vegetable nectars and similar products |
| 14.1.4 | Flavoured drinks |
| 14.1.5 | Coffee, tea, herbal and fruit infusions, chicory; tea, herbal and fruit infusions and chicory extracts; tea, plant, fruit and cereal preparations for infusions, as well as mixes and instant mixes of these products |
| 14.1.5.1 | Coffee, coffee extracts |
| 14.1.5.2 | Other |
| 14.2 | Alcoholic beverages, including alcohol-free and low-alcohol counterparts |
| 14.2.1 | Beer and malt beverages |
| 14.2.2 | Wine and other products defined by Regulation (EEC) No 1234/2007, and alcohol-free counterparts |
| 14.2.3 | Cider and perry |
| 14.2.4 | Fruit wine and made wine |
| 14.2.5 | Mead |
| 14.2.6 | Spirit drinks as defined in Regulation (EC) No 110/2008 |
| 14.2.7 | Aromatised wine-based products as defined by Regulation (EEC) No 1601/91 |
| 14.2.7.1 | Aromatised wines |
| 14.2.7.2 | Aromatised wine-based drinks |
| 14.2.7.3 | Aromatised wine-product cocktails |
| 14.2.8 | Other alcoholic drinks including mixtures of alcoholic drinks with non-alcoholic drinks and spirits with less than 15 % of alcohol |
| 15. | Ready-to-eat savouries and snacks |
| 15.1 | Potato-, cereal-, flour- or starch-based snacks |
| 15.2 | Processed nuts |
| 16. | Desserts excluding products covered in categories 1, 3 and 4 |
| 17. | Food supplements as defined in Directive 2002/46/EC of the European Parliament and of the Council
   (21)
  excluding food supplements for infants and young children |
| 17.1 | Food supplements supplied in a solid form including capsules and tablets and similar forms, excluding chewable 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, excluding foods for infants and young children |

Number

Name

0.

All categories of foods

01.

Dairy products and analogues

01.1

Unflavoured pasteurised and sterilised (including UHT) milk

01.2

Unflavoured fermented milk products, including natural unflavoured buttermilk (excluding sterilised buttermilk) non-heat-treated after fermentation

01.3

Unflavoured fermented milk products, heat-treated after fermentation

01.4

Flavoured fermented milk products including heat-treated products

01.5

Dehydrated milk as defined by Directive 2001/114/EC

01.6

Cream and cream powder

01.6.1

Unflavoured pasteurised cream (excluding reduced fat creams)

01.6.2

Unflavoured live fermented cream products and substitute products with a fat content of less than 20 %

01.6.3

Other creams

01.7

Cheese and cheese products

01.7.1

Unripened cheese excluding products falling in category 16

01.7.2

Ripened cheese

01.7.3

Edible cheese rind

01.7.4

Whey cheese

01.7.5

Processed cheese

01.7.6

Cheese products (excluding products falling in category 16)

01.8

Dairy analogues, including beverage whiteners

02.

Fats and oils and fat and oil emulsions

02.1

Fats and oils essentially free from water (excluding anhydrous milkfat)

02.2

Fat and oil emulsions mainly of type water-in-oil

02.2.1

Butter and concentrated butter and butter oil and anhydrous milkfat

02.2.2

Other fat and oil emulsions including spreads as defined by Regulation (EC) No 1234/2007 and liquid emulsions

02.3

Vegetable oil pan spray

03.

Edible ices

04.

Fruit and vegetables

04.1

Unprocessed fruit and vegetables

04.1.1

Entire fresh fruit and vegetables

04.1.2

Peeled, cut and shredded fruit and vegetables

04.1.3

Frozen fruit and vegetables

04.2

Processed fruit and vegetables

04.2.1

Dried fruit and vegetables

04.2.2

Fruit and vegetables in vinegar, oil, or brine

04.2.3

Canned or bottled fruit and vegetables

04.2.4

Fruit and vegetable preparations, excluding products covered by 5.4

04.2.4.1

Fruit and vegetable preparations excluding compote

04.2.4.2

Compote, excluding products covered by category 16

04.2.5

Jam, jellies and marmalades and similar products

04.2.5.1

Extra jam and extra jelly as defined by Directive 2001/113/EC

04.2.5.2

Jam, jellies and marmalades and sweetened chestnut puree as defined by Directive 2001/113/EC

04.2.5.3

Other similar fruit or vegetable spreads

04.2.5.4

Nut butters and nut spreads

04.2.6

Processed potato products

05.

Confectionery

05.1

Cocoa and chocolate products as covered by Directive 2000/36/EC

05.2

Other confectionery including breath refreshening microsweets

05.3

Chewing gum

05.4

Decorations, coatings and fillings, except fruit based fillings covered by category 4.2.4

06.

Cereals and cereal products

06.1

Whole, broken, or flaked grain

06.2

Flours and other milled products and starches

06.2.1

Flours

06.2.2

Starches

06.3

Breakfast cereals

06.4

Pasta

06.4.1

Fresh pasta

06.4.2

Dry pasta

06.4.3

Fresh pre-cooked pasta

06.4.4

Potato gnocchi

06.4.5

Fillings of stuffed pasta (ravioli and similar)

06.5

Noodles

06.6

Batters

06.7

Pre-cooked or processed cereals

07.

Bakery wares

07.1

Bread and rolls

07.1.1

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

07.1.2

Pain courant français; Friss búzakenyér, fehér és félbarna kenyerek

07.2

Fine bakery wares

08.

Meat

08.1

Unprocessed meat

08.1.1

Unprocessed meat other than meat preparations as defined by Regulation (EC) No 853/2004

08.1.2

Meat preparations as defined by Regulation (EC) No 853/2004

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

Traditionally cured 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

12.4

Mustard

12.5

Soups and broths

12.6

Sauces

12.7

Salads and savoury based sandwich spreads

12.8

Yeast and yeast products

12.9

Protein products, excluding products covered in category 1.8

13.

Foods intended for particular nutritional uses as defined by Directive 2009/39/EC

13.1

Foods for infants and young children

13.1.1

Infant formulae as defined by Commission Directive 2006/141/EC (17)

13.1.2

Follow-on formulae as defined by Directive 2006/141/EC

13.1.3

Processed cereal-based foods and baby foods for infants and young children as defined by Commission Directive 2006/125/EC (18)

13.1.4

Other foods for young children

13.1.5

Dietary foods for infants and young children for special medical purposes as defined by Commission Directive 1999/21/EC (19) and special formulae for infants

13.1.5.1

Dietary foods for infants for special medical purposes and special formulae for infants

13.1.5.2

Dietary foods for babies and young children for special medical purposes as defined in Directive 1999/21/EC

13.2

Dietary foods for special medical purposes defined in Directive 1999/21/EC (excluding products from food category 13.1.5)

13.3

Dietary foods for weight control diets intended to replace total daily food intake or an individual meal (the whole or part of the total daily diet)

13.4

Foods suitable for people intolerant to gluten as defined by Commission Regulation (EC) No 41/2009 (20)

14.

Beverages

14.1

Non-alcoholic beverages

14.1.1

Water, including natural mineral water as defined in Directive 2009/54/EC and spring water and all other bottled or packed waters

14.1.2

Fruit juices as defined by Directive 2001/112/EC and vegetable juices

14.1.3

Fruit nectars as defined by Directive 2001/112/EC and vegetable nectars and similar products

14.1.4

Flavoured drinks

14.1.5

Coffee, tea, herbal and fruit infusions, chicory; tea, herbal and fruit infusions and chicory extracts; tea, plant, fruit and cereal preparations for infusions, as well as mixes and instant mixes of these products

14.1.5.1

Coffee, coffee extracts

14.1.5.2

Other

14.2

Alcoholic beverages, including alcohol-free and low-alcohol counterparts

14.2.1

Beer and malt beverages

14.2.2

Wine and other products defined by Regulation (EEC) No 1234/2007, and alcohol-free counterparts

14.2.3

Cider and perry

14.2.4

Fruit wine and made wine

14.2.5

Mead

14.2.6

Spirit drinks as defined in Regulation (EC) No 110/2008

14.2.7

Aromatised wine-based products as defined by Regulation (EEC) No 1601/91

14.2.7.1

Aromatised wines

14.2.7.2

Aromatised wine-based drinks

14.2.7.3

Aromatised wine-product cocktails

14.2.8

Other alcoholic drinks including mixtures of alcoholic drinks with non-alcoholic drinks and spirits with less than 15 % of alcohol

15.

Ready-to-eat savouries and snacks

15.1

Potato-, cereal-, flour- or starch-based snacks

15.2

Processed nuts

16.

Desserts excluding products covered in categories 1, 3 and 4

17.

Food supplements as defined in Directive 2002/46/EC of the European Parliament and of the Council
   (21)
  excluding food supplements for infants and young children

17.1

Food supplements supplied in a solid form including capsules and tablets and similar forms, excluding chewable 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, excluding foods for infants and young children

PART E

AUTHORISED FOOD ADDITIVES AND CONDITIONS OF USE IN FOOD CATEGORIES

| Category number | E-number | Name | Maximum level (mg/l or mg/kg as appropriate) | Footnotes | Restrictions/exceptions |
| --- | --- | --- | --- | --- | --- |
| 0. | Food additives permitted in all categories of foods |
| 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 | 10 000 | (1) (4) (57) | only foods in dried powdered form (i.e. foods dried during the production process, and mixtures thereof), excluding foods listed in table 1 of Part A of this Annex |
| E 551-559 | Silicon dioxide — silicates | 10 000 | (1) (57) | only foods in dried powdered form (i.e. foods dried during the production process, and mixtures thereof), excluding foods listed in table 1 of Part A of this Annex |
| E 459 | Beta-cyclodextrin | quantum satis | | only foods in tablet and coated tablet form, excluding the foods listed in table 1 of Part A of this Annex |
| E 551-559 | Silicon dioxide — silicates | quantum satis | (1) | only foods in tablet and coated tablet form, excluding the foods listed in table 1 of Part A of this Annex |
| (1): | The additives may be added individually or in combination |

Category number

E-number

Name

Maximum level (mg/l or mg/kg as appropriate)

Footnotes

Restrictions/exceptions

0.

Food additives permitted in all categories of foods

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

10 000

(1) (4) (57)

only foods in dried powdered form (i.e. foods dried during the production process, and mixtures thereof), excluding foods listed in table 1 of Part A of this Annex

E 551-559

Silicon dioxide — silicates

10 000

(1) (57)

only foods in dried powdered form (i.e. foods dried during the production process, and mixtures thereof), excluding foods listed in table 1 of Part A of this Annex

E 459

Beta-cyclodextrin

quantum satis

only foods in tablet and coated tablet form, excluding the foods listed in table 1 of Part A of this Annex

E 551-559

Silicon dioxide — silicates

quantum satis

(1)

only foods in tablet and coated tablet form, excluding the foods listed in table 1 of Part A of this Annex

(1):

The additives may be added individually or in combination

| (4): | The maximum level is expressed as P2O5 |
| --- | --- |

(4):

The maximum level is expressed as P2O5

| (57): | The maximum level shall apply unless a different maximum level is specified in points 01 to 18 of this Annex in relation to individual foods or categories of foods |
| --- | --- |

(57):

The maximum level shall apply unless a different maximum level is specified in points 01 to 18 of this Annex in relation to individual foods or categories of foods

01

Dairy products and analogues

01.1

Unflavoured pasteurised and sterilised (including UHT) milk

E 331

Sodium citrates

4 000

only UHT goat milk

E 338-452

Phosphoric acid — phosphates — di-, tri- and polyphosphates

1 000

(1) (4)

only sterilised and UHT milk

| (1): | The additives may be added individually or in combination |
| --- | --- |

(1):

The additives may be added individually or in combination

| (4): | The maximum level is expressed as P2O5 |
| --- | --- |

(4):

The maximum level is expressed as P2O5

01.2

Unflavoured fermented milk products, including natural unflavoured buttermilk (excluding sterilised buttermilk) non-heat-treated after fermentation

01.3

Unflavoured fermented milk products, heat-treated after fermentation

Group I

Additives

E 200-203

Sorbic acid — sorbates

1 000

(1) (2)

only curdled milk

| (1): | The additives may be added individually or in combination |
| --- | --- |

(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 |
| --- | --- |

(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

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

4 000

only fruit-flavoured desserts

E 338-452

Phosphoric acid — phosphates — di-, tri- and polyphosphates

3 000

(1) (4)

E 355-357

Adipic acid — adipates

1 000

only fruit-flavoured desserts

E 363

Succinic acid

6 000

E 416

Karaya gum

6 000

E 427

Cassia gum

2 500

E 432-436

Polysorbates

1 000

E 473-474

Sucrose esters of fatty acids — sucroglycerides

5 000

E 475

Polyglycerol esters of fatty acids

2 000

E 477

Propane-1,2-diol esters of fatty acids

5 000

E 481-482

Stearoyl-2-lactylates

5 000

E 483

Stearyl tartrate

5 000

E 491-495

Sorbitan esters

5 000

E 950

Acesulfame K

350

only energy-reduced products or with no added sugar

E 951

Aspartame

1 000

only energy-reduced products or with no added sugar

E 952

Cyclamic acid and its Na and Ca salts

250

(51)

only energy-reduced products or with no added sugar

E 954

Saccharin and its Na, K and Ca salts

100

(52)

only energy-reduced products or with no added sugar

E 955

Sucralose

400

only energy-reduced products or with no added sugar

E 957

Thaumatin

5

only as flavour enhancer

E 959

Neohesperidine DC

50

only energy-reduced products or with no added sugar

E 962

Salt of aspartame-acesulfame

350

(11)a (49) (50)

only energy-reduced products or with no added sugar

E 961

Neotame

32

only energy-reduced products or with no added sugar

| (1): | The additives may be added individually or in combination |
| --- | --- |

(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 |
| --- | --- |

(2):

The maximum level is applicable to the sum and the levels are expressed as the free acid

| (4): | The maximum level is expressed as P2O5 |
| --- | --- |

(4):

The maximum level is expressed as P2O5

| (11): | Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent |
| --- | --- |

(11):

Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent

| (49): | The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) |
| --- | --- |

(49):

The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)

| (50): | The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 |
| --- | --- |

(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 |
| --- | --- |

(51):

Maximum usable levels are expressed in free acid

| (52): | Maximum usable levels are expressed in free imide |
| --- | --- |

(52):

Maximum usable levels are expressed in free imide

01.5

Dehydrated milk as defined by Directive 2001/114/EC

Group II

Colours at quantum satis

quantum satis

except unflavoured products

E 300

Ascorbic acid

quantum satis

E 301

Sodium ascorbate

quantum satis

E 304

Fatty acid esters of ascorbic acid

quantum satis

E 310-320

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

1 000

(1) (4)

only partly dehydrated milk with less than 28 % solids

E 338-452

Phosphoric acid — phosphates — di-, tri- and polyphosphates

1 500

(1) (4)

only partly dehydrated milk with more than 28 % solids

E 338-452

Phosphoric acid — phosphates — di-, tri- and polyphosphates

2 500

(1) (4)

only dried milk and dried skimmed milk

E 392

Extracts of rosemary

200

(41) (46)

only milk powder for vending machines

E 392

Extracts of rosemary

30

(46)

only dried milk for manufacturing of ice cream

E 407

Carrageenan

quantum satis

E 500(ii)

Sodium hydrogen carbonate

quantum satis

E 501(ii)

Potassium hydrogen carbonate

quantum satis

E 509

Calcium chloride

quantum satis

| (1): | The additives may be added individually or in combination |
| --- | --- |

(1):

The additives may be added individually or in combination

| (4): | The maximum level is expressed as P2O5 |
| --- | --- |

(4):

The maximum level is expressed as P2O5

| (41): | Expressed on fat basis |
| --- | --- |

(41):

Expressed on fat basis

| (46): | As the sum of carnosol and carnosic acid |
| --- | --- |

(46):

As the sum of carnosol and carnosic acid

01.6

Cream and cream powder

01.6.1

Unflavoured pasteurised cream (excluding reduced fat creams)

E 401

Sodium alginate

quantum satis

E 402

Potassium alginate

quantum satis

E 407

Carrageenan

quantum satis

E 466

Carboxy methyl cellulose

quantum satis

E 471

Mono- and diglycerides of fatty acids

quantum satis

01.6.2

Unflavoured live fermented cream products and substitute products with a fat content of less than 20 %

E 406

Agar

quantum satis

E 407

Carrageenan

quantum satis

E 410

Locust bean gum

quantum satis

E 412

Guar gum

quantum satis

E 415

Xanthan gum

quantum satis

E 440

Pectins

quantum satis

E 460

Cellulose

quantum satis

E 466

Carboxy methyl cellulose

quantum satis

E 471

Mono- and diglycerides of fatty acids

quantum satis

E 1404

Oxidised starch

quantum satis

E 1410

Monostarch phosphate

quantum satis

E 1412

Distarch phosphate

quantum satis

E 1413

Phosphated distarch phosphate

quantum satis

E 1414

Acetylated distarch phosphate

quantum satis

E 1420

Acetylated starch

quantum satis

E 1422

Acetylated distarch adipate

quantum satis

E 1440

Hydroxy propyl starch

quantum satis

E 1442

Hydroxy propyl distarch phosphate

quantum satis

E 1450

Starch sodium octenyl succinate

quantum satis

E 1451

Acetylated oxidised starch

quantum satis

01.6.3

Other creams

Group I

Additives

Group II

Colours at quantum satis

quantum satis

only flavoured creams

Group III

Colours with combined maximum limit

150

only flavoured creams

E 234

Nisin

10

only clotted cream

E 338-452

Phosphoric acid — phosphates — di-, tri- and polyphosphates

5 000

(1) (4)

only sterilised, pasteurised, UHT cream and whipped cream

E 473-474

Sucrose esters of fatty acids — sucroglycerides

5 000

(1)

only sterilised cream and sterilised cream with reduced fat content

| (1): | The additives may be added individually or in combination |
| --- | --- |

(1):

The additives may be added individually or in combination

| (4): | The maximum level is expressed as P2O5 |
| --- | --- |

(4):

The maximum level is expressed as P2O5

01.7

Cheese and cheese products

01.7.1

Unripened cheese excluding products falling in category 16

Group I

Additives

except mozzarella, and unflavoured live fermented unripened cheese

Group II

Colours at quantum satis

quantum satis

only flavoured unripened cheese

Group III

Colours with combined maximum limit

150

only flavoured unripened cheese

E 200-203

Sorbic acid — sorbates

1 000

(1) (2)

E 234

Nisin

10

only mascarpone

E 260

Acetic acid

quantum satis

only mozzarella

E 270

Lactic acid

quantum satis

only mozzarella

E 330

Citric acid

quantum satis

only mozzarella

E 338-452

Phosphoric acid — phosphates — di-, tri- and polyphosphates

2 000

(1) (4)

except mozzarella

E 460(ii)

Powdered cellulose

quantum satis

only grated and sliced mozzarella

E 575

Glucono-delta-lactone

quantum satis

only mozzarella

| (1): | The additives may be added individually or in combination |
| --- | --- |

(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 |
| --- | --- |

(2):

The maximum level is applicable to the sum and the levels are expressed as the free acid

| (4): | The maximum level is expressed as P2O5 |
| --- | --- |

(4):

The maximum level is expressed as P2O5

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 Leicester cheese

E 160b

Annatto, Bixin, Norbixin

35

only Mimolette cheese

E 160c

Paprika extract, capsanthin, capsorubin

quantum satis

only ripened range, yellow and broken-white cheese

E 163

Anthocyanins

quantum satis

only red marbled cheese

E 170

Calcium carbonate

quantum satis

E 200-203

Sorbic acid — sorbates

1 000

(1) (2)

only cheese, prepacked, 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

(8)

only surface treatment of hard, semi-hard and semi-soft cheese

E 239

Hexamethylene tetramine

25 mg/kg residual amount, expressed as formaldehyde

only Provolone cheese

E 251-252

Nitrates

150

(30)

only hard, semi-hard and semi-soft cheese

E 280-283

Propionic acid — propionates

quantum satis

surface treatment only

E 460

Powdered cellulose

quantum satis

only sliced and grated ripened cheese

E 500(ii)

Sodium hydrogen carbonate

quantum satis

only sour milk cheese

E 504

Magnesium carbonates

quantum satis

E 509

Calcium chloride

quantum satis

E 551-559

Silicon dioxide — silicates

10 000

(1)

only sliced or grated cheese hard and semi-hard cheese

E 575

Glucono-delta-lactone

quantum satis

| (1): | The additives may be added individually or in combination |
| --- | --- |

(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 |
| --- | --- |

(2):

The maximum level is applicable to the sum and the levels are expressed as the free acid

| (8): | mg/dm2 surface, not present at a depth of 5 mm |
| --- | --- |

(8):

mg/dm2 surface, not present at a depth of 5 mm

| (29): | This substance may be present naturally in certain cheeses as a result of fermentation processes |
| --- | --- |

(29):

This substance may be present naturally in certain cheeses as a result of fermentation processes

| (30): | In the cheese milk or equivalent level if added after removal of whey and addition of water |
| --- | --- |

(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

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

1 000

(1), (2)

only cheese, prepacked, sliced; layered cheese and cheese and cheese with added foods

E 251-252

Nitrates

150

(30)

only cheese milk of hard, semi-hard and semi-soft cheese

E 260

Acetic acid

quantum satis

E 270

Lactic acid

quantum satis

E 330

Citric acid

quantum satis

E 460(ii)

Powdered cellulose

quantum satis

only grated and sliced cheese

E 575

Glucono-delta-lactone

quantum satis

| (1): | The additives may be added individually or in combination |
| --- | --- |

(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. |
| --- | --- |

(2):

The maximum level is applicable to the sum and the levels are expressed as the free acid.

| (30): | In the cheese milk or equivalent level if added after removal of whey and addition of water |
| --- | --- |

(30):

In the cheese milk or equivalent level if added after removal of whey and addition of water

01.7.5

Processed cheese

Group I

Additives

Group II

Colours at quantum satis

quantum satis

only flavoured processed cheese

E 100

Curcumin

100

(33)

only flavoured processed cheese

E 102

Tartrazine

100

(33)

only flavoured processed cheese

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, capsanthin, capsorubin

quantum satis

E 160b

Annatto, Bixin, Norbixin

15

E 200-203

Sorbic acid — sorbates

2 000

(1) (2)

E 234

Nisin

12,5

(29)

E 338-452

Phosphoric acid — phosphates — di-, tri- and polyphosphates

20 000

(1) (4)

E 427

Cassia gum

2 500

E 551-559

Silicon dioxide — silicates

10 000

(1)

| (1): | The additives may be added individually or in combination |
| --- | --- |

(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 |
| --- | --- |

(2):

The maximum level is applicable to the sum and the levels are expressed as the free acid

| (4): | The maximum level is expressed as P2O5 |
| --- | --- |

(4):

The maximum level is expressed as P2O5

| (29): | This substance may be present naturally in certain cheeses as a result of fermentation processes |
| --- | --- |

(29):

This substance may be present naturally in certain cheeses as a result of fermentation processes

| (33): | Maximum individually or for the combination of E 100, E 102, E 104, E 110, E 120, E 122, E 124, E 160e and E 161b |
| --- | --- |

(33):

Maximum individually 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

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 carbonate

quantum satis

only ripened products

E 200-203

Sorbic acid — sorbates

1 000

(1) (2)

only unripened products; ripened products, prepacked, 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 depth of 5 mm)

only surface treatment of hard, semi-hard and semi-soft products

E 251-252

Nitrates

150

(30)

only hard, semi-hard and semi-soft ripened products

E 280-283

Propionic acid — propionates

quantum satis

only ripened products surface treatment

E 338-452

Phosphoric acid — phosphates — di-, tri- and polyphosphates

2 000

(1) (4)

only unripened products

E 460

Powdered cellulose

quantum satis

only grated and sliced ripened products and unripened products

E 504

Magnesium carbonates

quantum satis

only ripened products

E 509

Calcium chloride

quantum satis

only ripened products

E 551-559

Silicon dioxide — silicates

10 000

(1)

only sliced or grated hard and semi-hard products

E 575

Glucono-delta-lactone

quantum satis

only ripened products

| (1): | The additives may be added individually or in combination |
| --- | --- |

(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 |
| --- | --- |

(2):

The maximum level is applicable to the sum and the levels are expressed as the free acid

| (4): | The maximum level is expressed as P2O5 |
| --- | --- |

(4):

The maximum level is expressed as P2O5

| (29): | This substance may be present naturally in certain products as a result of fermentation processes |
| --- | --- |

(29):

This substance may be present naturally in certain products as a result of fermentation processes

| (30): | In the cheese milk or equivalent level if added after removal of whey and addition of water |
| --- | --- |

(30):

In the cheese milk or equivalent level if added after removal of whey and addition of water

01.8

Dairy analogues, including beverage whiteners

Group I

Additives

Group II

Colours at quantum satis

quantum satis

E 200-203

Sorbic acid — sorbates

quantum satis

(1) (2)

only cheese analogues (surface treatment only)

E 200-203

Sorbic acid — sorbates

2 000

(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

5 000

(1) (4)

only whipped cream analogues

E 338-452

Phosphoric acid — phosphates — di-, tri- and polyphosphates

20 000

(1) (4)

only processed cheese analogues

E 338-452

Phosphoric acid — phosphates — di-, tri- and polyphosphates

30 000

(1) (4)

only beverage whiteners

E 338-452

Phosphoric acid — phosphates — di-, tri- and polyphosphates

50 000

(1) (4)

only beverage whiteners for vending machines

E 432-436

Polysorbates

5 000

(1)

only milk and cream analogues

E 473-474

Sucrose esters of fatty acids — sucroglycerides

5 000

(1)

only cream analogues

E 473-474

Sucrose esters of fatty acids — sucroglycerides

20 000

(1)

only beverage whiteners

E 475

Polyglycerol esters of fatty acids

5 000

only milk and cream analogues

E 475

Polyglycerol esters of fatty acids

500

only beverage whiteners

E 477

Propane-1,2-diol esters of fatty acids

1 000

only beverage whiteners

E 477

Propane-1,2-diol esters of fatty acids

5 000

only milk and cream analogues

E 481-482

Stearoyl-2-lactylates

3 000

(1)

only beverage whiteners

E 491-495

Sorbitan esters

5 000

(1)

only milk and cream analogues; beverage whiteners

E 551-559

Silicon dioxide — silicates

10 000

(1)

only sliced or grated cheese analogues and processed cheese analogue; beverage whiteners

| (1): | The additives may be added individually or in combination |
| --- | --- |

(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 |
| --- | --- |

(2):

The maximum level is applicable to the sum and the levels are expressed as the free acid

| (4): | The maximum level is expressed as P2O5 |
| --- | --- |

(4):

The maximum level is expressed as P2O5

| (30): | In the cheese milk or equivalent level if added after removal of whey and addition of water |
| --- | --- |

(30):

In the cheese milk or equivalent level if added after removal of whey and addition of water

02

Fats and oils and fat and oil emulsions

02.1

Fats and oils essentially free from water (excluding anhydrous milkfat)

E 100

Curcumin

quantum satis

only fats

E 160a

Carotenes

quantum satis

only fats

E 160b

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

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 for the professional manufacture of heat-treated foods; frying oil and frying fat (excluding olive pomace oil) and lard, fish oil, beef, poultry and sheep fat

E 321

Butylated hydroxytoluene (BHT)

100

(41)

only fats and oils for the professional manufacture of heat-treated foods; frying oil and frying fat (excluding olive an pomace oil) and lard, fish oil, beef, poultry and sheep fat

E 322

Lecithins

30 000

except virgin oils and olive oils

E 330

Citric acid

quantum satis

except virgin oils and olive oils

E 331

Sodium citrates

quantum satis

except virgin oils and olive oils

E 332

Potassium citrates

quantum satis

except virgin oils and olive oils

E 333

Calcium citrates

quantum satis

except virgin oils and olive oils

E 392

Extracts of rosemary

30

(41) (46)

only vegetable oils (excluding virgin oils and olive oils) and fat where content of polyunsaturated fatty acids is higher than 15 % w/w of the total fatty acid, for the use in non-heat-treated food products

E 392

Extracts of rosemary

50

(41) (46)

only fish oil and algal oil; lard, beef, poultry sheep and porcine fat; fat and oils for the professional manufacture of heat-treated foods; frying oils and frying fat, excluding olive oil and pomace oil

E 471

Mono- and diglycerides of fatty acids

10 000

except virgin oils and olive oils

E 472c

Citric acid esters of mono- and diglycerides of fatty acids

quantum satis

only for cooking and/or frying purposes or for the preparation of gravy

E 900

Dimethyl polysiloxane

10

only oils and fats for frying

| (1): | The additives may be added individually or in combination |
| --- | --- |

(1):

The additives may be added individually or in combination

| (41): | Expressed on fat basis |
| --- | --- |

(41):

Expressed on fat basis

| (46): | As the sum of carnosol and carnosic acid |
| --- | --- |

(46):

As the sum of carnosol and carnosic acid

02.2

Fat and oil emulsions mainly of type water-in-oil

02.2.1

Butter and concentrated butter and butter oil and anhydrous milkfat

E 160a

Carotenes

quantum satis

except butter from sheep and goats milk

E 500

Sodium carbonates

quantum satis

only soured cream butter

E 338-452

Phosphoric acid — phosphates — di-, tri- and polyphosphates

2 000

(1) (4)

only soured cream butter

| (1): | The additives may be added individually or in combination |
| --- | --- |

(1):

The additives may be added individually or in combination

| (4): | The maximum level is expressed as P2O5 |
| --- | --- |

(4):

The maximum level is expressed as P2O5

02.2.2

Other fat and oil emulsions including spreads as defined by Council Regulation (EC) No 1234/2007 and liquid emulsions

Group I

Additives

E 100

Curcumin

quantum satis

excluding reduced fat butter

E 160a

Carotenes

quantum satis

E 160b

Annatto, bixin, norbixin

10

excluding reduced fat butter

E 200-203

Sorbic acid — sorbates

1 000

(1) (2)

only fat emulsions (excluding butter) with a fat content of 60 % or more

E 200-203

Sorbic acid — sorbates

2 000

(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

5 000

(1) (4)

only spreadable fats

E 385

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

100

only spreadable fats as defined in Article 115 of and Annex XV to Regulation (EC) No 1234/2007, having a fat content of 41 % or less

E 405

Propane-1, 2-diol alginate

3 000

E 432-436

Polysorbates

10 000

(1)

only fat emulsions for baking

E 473-474

Sucrose esters of fatty acids — sucroglycerides

10 000

(1)

only fat emulsions for baking

E 475

Polyglycerol esters of fatty acids

5 000

E 476

Polyglycerol polyricinoleate

4 000

only spreadable fats as defined in Article 115 of and Annex XV to Regulation (EC) No 1234/2007, having a fat content of 41 % or less and similar spreadable products with a fat content of less than 10 % fat

E 477

Propane-1,2-diol esters of fatty acids

10 000

only fat emulsions for baking purposes

E 479b

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

5 000

only fat emulsions for frying purposes

E 481-482

Stearoyl-2-lactylates

10 000

(1)

E 491-495

Sorbitan esters

10 000

(1)

E 551-559

Silicon dioxide — silicates

30 000

(1)

only tin greasing products

E 900

Dimethyl polysiloxane

10

only oils and fats for frying

E 959

Neohesperidine DC

5

only as flavour enhancer, only in the fat groups B & C in Annex XV to Regulation (EC) No 1234/2007

| (1): | The additives may be added individually or in combination |
| --- | --- |

(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 |
| --- | --- |

(2):

The maximum level is applicable to the sum and the levels are expressed as the free acid

| (4): | The maximum level is expressed as P2O5 |
| --- | --- |

(4):

The maximum level is expressed as P2O5

02.3

Vegetable oil pan spray

Group I

Additives

E 338-452

Phosphoric acid — phosphates — di-, tri- and polyphosphates

30 000

(1) (4)

only water-based emulsion sprays for coating baking tins

E 392

Extracts of rosemary

50

(41) (46)

only fats and oils for the professional manufacture of heat-treated foods

E 551-559

Silicon dioxide — silicates

30 000

(1)

only tin greasing products

E 943a

Butane

quantum satis

only vegetable oil pan spray (for professional use only) and water-based emulsion spray

E 943b

Isobutane

quantum satis

only vegetable oil pan spray (for professional use only) and water-based emulsion spray

E 944

Propane

quantum satis

only vegetable oil pan spray (for professional use only) and water-based emulsion spray

| (1): | The additives may be added individually or in combination |
| --- | --- |

(1):

The additives may be added individually or in combination

| (4): | The maximum level is expressed as P2O5 |
| --- | --- |

(4):

The maximum level is expressed as P2O5

| (41): | Expressed on fat basis |
| --- | --- |

(41):

Expressed on fat basis

| (46): | As the sum of carnosol and carnosic acid |
| --- | --- |

(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

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

1 000

(1) (4)

E 405

Propane-1, 2-diol alginate

3 000

only water-based edible ices

E 427

Cassia gum

2 500

E 432-436

Polysorbates

1 000

(1)

E 473-474

Sucrose esters of fatty acids — sucroglycerides

5 000

(1)

E 477

Propane-1,2-diol esters of fatty acids

3 000

E 491-495

Sorbitan esters

500

(1)

E 901

Beeswax, white and yellow

quantum satis

only prepacked wafers containing ice cream

E 950

Acesulfame K

800

only energy-reduced or with no added sugar

E 951

Aspartame

800

only energy-reduced or with no added sugar

E 954

Saccharin and its Na, K and Ca salts

100

(52)

only energy-reduced or with no added sugar

E 955

Sucralose

320

only energy-reduced or with no added sugar

E 957

Thaumatin

50

only energy-reduced or with no added sugar

E 959

Neohesperidine DC

50

only energy-reduced or with no added sugar

E 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 |
| --- | --- |

(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 |
| --- | --- |

(2):

The maximum level is applicable to the sum and the levels are expressed as the free acid

| (4): | The maximum level is expressed as P2O5 |
| --- | --- |

(4):

The maximum level is expressed as P2O5

| (11): | Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent |
| --- | --- |

(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 |
| --- | --- |

(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 acesulfame-K (E 950) |
| --- | --- |

(49):

The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)

| (50): | The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 |
| --- | --- |

(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 |
| --- | --- |

(51):

Maximum usable levels are expressed in free acid

| (52): | Maximum usable levels are expressed in free imide |
| --- | --- |

(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 surface treatment of unpeeled fresh citrus fruit

E 220-228

Sulphur dioxide — sulphites

10

(3)

only table grapes, fresh lychees (measured on edible parts) and blueberries (Vaccinium corymbosum)

E 220-228

Sulphur dioxide — sulphites

100

(3)

only vacuum-packed sweetcorn

E 445

Glycerol esters of wood rosins

50

only surface treatment of citrus fruit

E 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 fruit, melons, apples, pears, peaches and pineapples and glazing agent on nuts

E 902

Candelilla wax

quantum satis

only surface treatment of citrus fruit, melons, apples, pears, peaches and pineapples and glazing agent on nuts

E 903

Carnauba wax

200

only surface treatment of citrus fruit, melons, apples, pears, peaches and pineapples and glazing agent on nuts

E 904

Shellac

quantum satis

only surface treatment of citrus fruit, melons, apples, pears, peaches and pineapples and glazing agent on nuts

E 905

Microcrystalline wax

quantum satis

only surface treatment of melons, papaya, mango, and avocado

E 912

Montan acid esters

quantum satis

only surface treatment of citrus fruit, melons, papaya, mango, avocado and pineapple

E 914

Oxidised polyethylene wax

quantum satis

only surface treatment of citrus fruit, melons, papaya, mango, avocado and pineapple

| (1): | The additives may be added individually or in combination |
| --- | --- |

(1):

The additives may be added individually or in combination

| (3): | Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present |
| --- | --- |

(3):

Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present

04.1.2

Peeled, cut and shredded fruit and vegetables

E 220-228

Sulphur dioxide — sulphites

50

(3)

only peeled potatoes

E 220-228

Sulphur dioxide — sulphites

300

(3)

only onion, garlic and shallot pulp

E 220-228

Sulphur dioxide — sulphites

800

(3)

only horseradish pulp

E 296

Malic acid

quantum satis

only prepacked unprocessed and peeled potatoes only

E 300

Ascorbic acid

quantum satis

only refrigerated unprocessed fruit and vegetables ready for consumption and prepacked unprocessed and peeled potatoes

E 301

Sodium ascorbate

quantum satis

only refrigerated unprocessed fruit and vegetables ready for consumption and prepacked unprocessed and peeled potatoes

E 302

Calcium ascorbate

quantum satis

only refrigerated unprocessed fruit and vegetables ready for consumption and prepacked unprocessed and peeled potatoes

E 330

Citric acid

quantum satis

only refrigerated unprocessed fruit and vegetables ready for consumption and prepacked unprocessed and peeled potatoes

E 331

Sodium citrates

quantum satis

only refrigerated unprocessed fruit and vegetables ready for consumption and prepacked unprocessed and peeled potatoes

E 332

Potassium citrates

quantum satis

only refrigerated unprocessed fruit and vegetables ready for consumption and prepacked unprocessed and peeled potatoes

E 333

Calcium citrates

quantum satis

only refrigerated unprocessed fruit and vegetables ready for consumption and prepacked unprocessed and peeled potatoes

| (3): | Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present |
| --- | --- |

(3):

Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present

04.1.3

Frozen fruit and vegetables

E 220-228

Sulphur dioxide — sulphites

50

(3)

only white vegetables including mushrooms and white pulses

E 220-228

Sulphur dioxide — sulphites

100

(3)

only frozen and deep-frozen potatoes

E 300

Ascorbic acid

quantum satis

E 301

Sodium ascorbate

quantum satis

E 302

Calcium ascorbate

quantum satis

E 330

Citric acid

quantum satis

E 331

Sodium citrates

quantum satis

E 332

Potassium citrates

quantum satis

E 333

Calcium citrates

quantum satis

| (3): | Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present |
| --- | --- |

(3):

Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present

04.2

Processed fruit and vegetables

04.2.1

Dried fruit and vegetables

Group I

Additives

E 410, E 412, E 415 E 417 may not be used to produce dehydrated foods intended to rehydrate on ingestion

E 101

Riboflavins

quantum satis

only preserves of red fruit

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

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

1 000

(1) (2)

only dried fruit

E 220-228

Sulphur dioxide — sulphites

50

(3)

only dried coconut

E 220-228

Sulphur dioxide — sulphites

50

(3)

only white vegetables, processed, including pulses

E 220-228

Sulphur dioxide — sulphites

100

(3)

only dried mushrooms

E 220-228

Sulphur dioxide — sulphites

150

(3)

only dried ginger

E 220-228

Sulphur dioxide — sulphites

200

(3)

only dried tomatoes

E 220-228

Sulphur dioxide — sulphites

400

(3)

only white vegetables, dried

E 220-228

Sulphur dioxide — sulphites

500

(3)

only dried fruit and nuts in shell excluding dried apples, pears, bananas, apricots, peaches, grapes, prunes and figs

E 220-228

Sulphur dioxide — sulphites

600

(3)

only dried apples and pears

E 220-228

Sulphur dioxide — sulphites

1 000

(3)

only dried bananas

E 220-228

Sulphur dioxide — sulphites

2 000

(3)

only dried apricots, peaches, grapes, prunes, and figs

E 907

Hydrogenated poly-1-decene

2 000

only dried fruit as glazing agent

| (1): | The additives may be added individually or in combination |
| --- | --- |

(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 |
| --- | --- |

(2):

The maximum level is applicable to the sum and the levels are expressed as the free acid

| (3): | Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present |
| --- | --- |

(3):

Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present

| (34): | Maximum individually or for the combination of E 120, E 122, E 124, E 129, E 131, E 133 |
| --- | --- |

(34):

Maximum individually 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, 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

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

2 000

(1) (2)

only vegetables (excluding olives)

E 200-203

Sorbic acid — sorbates

1 000

(1) (2)

only olives and olive-based preparations

E 210-213

Benzoic acid — benzoates

500

(1) (2)

only olives and olive-based preparations

E 200-213

Sorbic acid — sorbates; Benzoic acid — benzoates

1 000

(1) (2)

only olives and olive-based preparations

E 220-228

Sulphur dioxide — sulphites

100

(3)

except olives and golden peppers in brine

E 220-228

Sulphur dioxide — sulphites

500

(3)

only golden peppers in brine

E 579

Ferrous gluconate

150

(56)

only olives darkened by oxidation

E 585

Ferrous lactate

150

(56)

only 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

200

(11)a (49) (50)

only sweet-sour preserves of fruit and vegetables

| (1): | The additives may be added individually or in combination |
| --- | --- |

(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 |
| --- | --- |

(2):

The maximum level is applicable to the sum and the levels are expressed as the free acid

| (3): | Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present |
| --- | --- |

(3):

Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present

| (11): | Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent |
| --- | --- |

(11):

Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent

| (34): | Maximum individually or for the combination of E 120, E 122, E 124, E 129, E 131, E 133 |
| --- | --- |

(34):

Maximum individually 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 acesulfame-K (E 950) |
| --- | --- |

(49):

The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)

| (50): | The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 |
| --- | --- |

(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 |
| --- | --- |

(52):

Maximum usable levels are expressed in free imide

| (56): | Expressed as Fe |
| --- | --- |

(56):

Expressed as Fe

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

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

E 150a-d

Caramels

quantum satis

only preserves of red fruit

E 160a

Carotenes

quantum satis

only preserves of red fruit

E 160c

Paprika extract, capsanthin, capsorubin

quantum satis

only preserves of red fruit

E 162

Beetroot Red, betanin

quantum satis

only vegetables (excluding olives)

E 163

Anthocyanins

quantum satis

only preserves of red fruit

E 102

Tartrazine

100

only processed mushy and garden peas (canned)

E 133

Brilliant Blue FCF

20

only processed mushy and garden peas (canned)

E 142

Green S

10

only processed mushy and garden peas (canned)

E 127

Erythrosine

200

only cocktail cherries and candied cherries

E 127

Erythrosine

150

only bigareaux cherries in syrup and in cocktails

E 220-228

Sulphur dioxide — sulphites

50

(3)

only white vegetables, including pulses

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

E 302

Calcium ascorbate

quantum satis

E 325

Sodium lactate

quantum satis

E 326

Potassium lactate

quantum satis

E 327

Calcium lactate

quantum satis

E 330

Citric acid

quantum satis

E 331

Sodium citrates

quantum satis

E 332

Potassium citrates

quantum satis

E 333

Calcium citrates

quantum satis

E 334

Tartaric acid (L(+)-)

quantum satis

E 335

Sodium tartrates

quantum satis

E 336

Potassium tartrates

quantum satis

E 337

Sodium potassium tartrate

quantum satis

E 385

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

250

only pulses, legumes, mushrooms and artichokes

E 410

Locust bean gum

quantum satis

only chestnuts in liquid

E 412

Guar gum

quantum satis

only chestnuts in liquid

E 415

Xanthan gum

quantum satis

only chestnuts in liquid

E 509

Calcium chloride

quantum satis

E 512

Stannous chloride

25

(55)

only white asparagus

E 575

Glucono-delta-lactone

quantum satis

E 579

Ferrous gluconate

150

(56)

only olives darkened by oxidation

E 585

Ferrous lactate

150

(56)

only olives darkened by oxidation

E 900

Dimethyl polysiloxane

10

E 950

Acesulfame K

350

only fruit energy-reduced or with no added sugar

E 951

Aspartame

1 000

only fruit energy-reduced or with no added sugar

E 952

Cyclamic acid and its Na and Ca salts

1 000

(51)

only fruit energy-reduced or with no added sugar

E 954

Saccharin and its Na, K and Ca salts

200

(52)

only fruit energy-reduced or with no added sugar

E 955

Sucralose

400

only fruit energy-reduced or with no added sugar

E 959

Neohesperidine DC

50

only fruit energy-reduced or with no added sugar

E 961

Neotame

32

only fruit energy-reduced or with no added sugar

E 962

Salt of aspartame-acesulfame

350

(11)a (49) (50)

only fruit energy-reduced or with no added sugar

| (3): | Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present |
| --- | --- |

(3):

Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present

| (11): | Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent |
| --- | --- |

(11):

Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent

| (34): | Maximum individually or for the combination of E 120, E 122, E 124, E 129, E 131, E 133 |
| --- | --- |

(34):

Maximum individually 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 acesulfame-K (E 950) |
| --- | --- |

(49):

The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)

| (50): | The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 |
| --- | --- |

(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 |
| --- | --- |

(51):

Maximum usable levels are expressed in free acid

| (52): | Maximum usable levels are expressed in free imide |
| --- | --- |

(52):

Maximum usable levels are expressed in free imide

| (55): | Expressed as Sn |
| --- | --- |

(55):

Expressed as Sn

| (56): | Expressed as Fe |
| --- | --- |

(56):

Expressed as Fe

04.2.4

Fruit and vegetable preparations, excluding products covered by 5.4

04.2.4.1

Fruit and vegetable preparations excluding compote

Group I

Additives

Group II

Colours at quantum satis

quantum satis

only mostarda di frutta

Group III

Colours with combined maximum limit

200

only mostarda di frutta

Group IV

Polyols

quantum satis

only energy-reduced or with no added sugar, with the exception of those intended for the manufacture of fruit-juice based drinks

E 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

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

1 000

(1) (2)

only fruit and vegetable preparations including seaweed based preparations, fruit-based sauces, aspic, excluding purée, mousse, compote, salads and similar products, canned or bottled

E 210-213

Benzoic acid — benzoates

500

(1) (2)

only seaweed preparations, olives and olive-based preparations

E 210-213

Benzoic acid — benzoates

2 000

(1) (2)

only cooked red beet

E 200-213

Sorbic acid — sorbates; Benzoic acid — benzoates

1 000

(1) (2)

only olive-based preparations

E 220-228

Sulphur dioxide — sulphites

50

(3)

only processed white vegetables and mushrooms

E 220-228

Sulphur dioxide — sulphites

100

(3)

only rehydrated dried fruit and lychees, mostarda di frutta

E 220-228

Sulphur dioxide — sulphites

300

(3)

only onion, garlic and shallot pulp

E 220-228

Sulphur dioxide — sulphites

800

(3)

only horseradish pulp

E 220-228

Sulphur dioxide — sulphites

800

(3)

only jellying fruit extract, liquid pectin for sale to the final consumer

E 338-452

Phosphoric acid — phosphates — di-, tri- and polyphosphates

800

(1) (4)

only fruit preparations

E 338-452

Phosphoric acid — phosphates — di-, tri- and polyphosphates

4 000

(1) (4)

only glazings for vegetable products

E 405

Propane-1, 2-diol alginate

5 000

E 481-482

Stearoyl-2-lactylates

2 000

(1)

only mostarda di frutta

E 950

Acesulfame K

350

only energy-reduced

E 951

Aspartame

1 000

only energy-reduced

E 952

Cyclamic acid and its Na and Ca salts

250

(51)

only energy-reduced

E 954

Saccharin and its Na, K and Ca salts

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 |
| --- | --- |

(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 |
| --- | --- |

(2):

The maximum level is applicable to the sum and the levels are expressed as the free acid

| (3): | Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present |
| --- | --- |

(3):

Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present

| (4): | The maximum level is expressed as P2O5 |
| --- | --- |

(4):

The maximum level is expressed as P2O5

| (11): | Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent |
| --- | --- |

(11):

Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent

| (34): | Maximum individually or for the combination of E 120, E 122, E 124, E 129, E 131, E 133 |
| --- | --- |

(34):

Maximum individually 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 acesulfame-K (E 950) |
| --- | --- |

(49):

The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)

| (50): | The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 |
| --- | --- |

(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 |
| --- | --- |

(51):

Maximum usable levels are expressed in free acid

| (52): | Maximum usable levels are expressed in free imide |
| --- | --- |

(52):

Maximum usable levels are expressed in free imide

04.2.4.2

Compote, excluding products covered by category 16

E 300

Ascorbic acid

quantum satis

E 301

Sodium ascorbate

quantum satis

E 302

Calcium ascorbate

quantum satis

E 330

Citric acid

quantum satis

E 331

Sodium citrates

quantum satis

E 332

Potassium citrates

quantum satis

E 333

Calcium citrates

quantum satis

E 440

Pectins

quantum satis

only fruit compote other than apple

E 509

Calcium chloride

quantum satis

only fruit compote other than apple

04.2.5

Jam, jellies and marmalades and similar products

04.2.5.1

Extra jam and extra jelly as defined by Directive 2001/113/EC

Group IV

Polyols

quantum satis

only energy-reduced jams, jellies, marmalades or with no added sugar

E 200-213

Sorbic acid — sorbates; Benzoic acid — benzoates

1 000

(1) (2)

only low-sugar and similar low calorie or sugar-free products, mermeladas

E 210-213

Benzoic acid — benzoates

500

(1) (2)

only low-sugar and similar low calorie or sugar-free products, mermeladas

E 220-228

Sulphur dioxide — sulphites

100

(3)

only jams, jellies and mermelades made with sulphited fruit

E 270

Lactic acid

quantum satis

E 296

Malic acid

quantum satis

E 300

Ascorbic acid

quantum satis

E 327

Calcium lactate

quantum satis

E 330

Citric acid

quantum satis

E 331

Sodium citrates

quantum satis

E 333

Calcium citrates

quantum satis

E 334

Tartaric acid (L(+)-)

quantum satis

E 335

Sodium tartrates

quantum satis

E 350

Sodium malates

quantum satis

E 440

Pectins

quantum satis

E 471

Mono- and diglycerides of fatty acids

quantum satis

E 950

Acesulfame K

1 000

only energy-reduced jams jellies and marmalades

E 951

Aspartame

1 000

only energy-reduced jams jellies and marmalades

E 952

Cyclamic acid and its Na and Ca salts

1 000

only energy-reduced jams jellies and marmalades

E 954

Saccharin and its Na, K and Ca salts

200

(51)

only energy-reduced jams jellies and marmalades

E 955

Sucralose

400

(52)

only energy-reduced jams jellies and marmalades

E 959

Neohesperidine DC

50

only energy-reduced jams jellies and marmalades

E 961

Neotame

32

only energy-reduced jams jellies and marmalades

E 961

Neotame

2

only energy-reduced jams jellies and marmalades, as flavour enhancer

E 962

Salt of aspartame-acesulfame

1 000

(11)b (49) (50)

only energy-reduced jams jellies and marmalades

| (1): | The additives may be added individually or in combination |
| --- | --- |

(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 |
| --- | --- |

(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 |
| --- | --- |

(11):

Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent

| (49): | The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) |
| --- | --- |

(49):

The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)

| (50): | The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 |
| --- | --- |

(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 |
| --- | --- |

(51):

Maximum usable levels are expressed in free acid

| (52): | Maximum usable levels are expressed in free imide |
| --- | --- |

(52):

Maximum usable levels are expressed in free imide

04.2.5.2

Jam, jellies and marmalades and sweetened chestnut purée as defined by Directive 2001/113/EC

Group IV

Polyols

quantum satis

only energy-reduced or with no added sugar

E 100

Curcumin

quantum satis

except chestnut purée

E 104

Quinoline Yellow

100

(31)

except chestnut purée

E 110

Sunset Yellow FCF/Orange Yellow S

100

(31)

except chestnut purée

E 120

Cochineal, Carminic acid, Carmines

100

(31)

except chestnut purée

E 124

Ponceau 4R, Cochineal Red A

100

(31)

except chestnut purée

E 140

Chlorophylls, Chlorophyllins

quantum satis

except chestnut purée

E 141

Copper complexes of chlorophylls and chlorophyllins

quantum satis

except chestnut purée

E 142

Green S

100

(31)

except chestnut purée

E 150a-d

Caramels

quantum satis

except chestnut purée

E 160a

Carotenes

quantum satis

except chestnut purée

E 160c

Paprika extract, capsanthin, capsorubin

quantum satis

except chestnut purée

E 160d

Lycopene

10

(31)

except chestnut purée

E 161b

Lutein

100

(31)

except chestnut purée

E 162

Beetroot Red, betanin

quantum satis

except chestnut purée

E 163

Anthocyanins

quantum satis

except chestnut purée

E 200-213

Sorbic acid — sorbates; Benzoic acid — benzoates

1 000

(1) (2)

only low-sugar and similar low calorie or sugar-free products, spreads, mermeladas

E 210-213

Benzoic acid — benzoates

500

(1) (2)

only low-sugar and similar low calorie or sugar-free products, mermeladas

E 220-228

Sulphur dioxide — sulphites

50

(3)

E 220-228

Sulphur dioxide — sulphites

100

(3)

only jams, jellies and marmalades made with sulphited fruit

E 270

Lactic acid

quantum satis

E 296

Malic acid

quantum satis

E 300

Ascorbic acid

quantum satis

E 327

Calcium lactate

quantum satis

E 330

Citric acid

quantum satis

E 331

Sodium citrates

quantum satis

E 333

Calcium citrates

quantum satis

E 334

Tartaric acid (L(+)-)

quantum satis

E 335

Sodium tartrates

quantum satis

E 350

Sodium malates

quantum satis

E 400-404

Alginic acid — alginates

10 000

(32)

E 406

Agar

10 000

(32)

E 407

Carrageenan

10 000

(32)

E 410

Locust bean gum

10 000

(32)

E 412

Guar gum

10 000

(32)

E 415

Xanthan gum

10 000

(32)

E 418

Gellan gum

10 000

(32)

E 440

Pectins

quantum satis

E 471

Mono- and diglycerides of fatty acids

quantum satis

E 493

Sorbitan monolaurate

25

only jelly marmalade

E 509

Calcium chloride

quantum satis

E 524

Sodium hydroxide

quantum satis

E 900

Dimethyl polysiloxane

10

E 950

Acesulfame K

1 000

only energy-reduced jams, jellies and marmalades

E 951

Aspartame

1 000

only energy-reduced jams, jellies and marmalades

E 952

Cyclamic acid and its Na and Ca salts

1 000

(51)

only energy-reduced jams, jellies and marmalades

E 954

Saccharin and its Na, K and Ca salts

200

(52)

only energy-reduced jams, jellies and marmalades

E 955

Sucralose

400

only energy-reduced jams, jellies and marmalades

E 959

Neohesperidine DC

50

only energy-reduced jams, jellies and marmalades

E 959

Neohesperidine DC

5

only fruit jellies as flavour enhancer

E 961

Neotame

32

only energy-reduced jams, jellies and marmalades

E 961

Neotame

2

only energy-reduced jams jellies and marmalades, as flavour enhancer

E 962

Salt of aspartame-acesulfame

1 000

(11)b (49) (50)

only energy-reduced jams, jellies and marmalades

| (1): | The additives may be added individually or in combination |
| --- | --- |

(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 |
| --- | --- |

(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 |
| --- | --- |

(11):

Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent

| (49): | The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) |
| --- | --- |

(49):

The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)

| (50): | The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 |
| --- | --- |

(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 |
| --- | --- |

(51):

Maximum usable levels are expressed in free acid

| (52): | Maximum usable levels are expressed in free imide |
| --- | --- |

(52):

Maximum usable levels are expressed in free imide

| (31): | Maximum individually or in combination with E 104, E 110, E 120, E 124, E 142, E 160d and E 161b |
| --- | --- |

(31):

Maximum individually or in combination with E 104, E 110, E 120, E 124, E 142, E 160d and E 161b

| (32): | Maximum individually or in combination with E 400-404, E 406, E 407, E 410, E 412, E 415 and E 418 |
| --- | --- |

(32):

Maximum individually 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

1 000

(1) (2)

other fruit-based spreads, mermeladas

E 200-213

Sorbic acid — sorbates; Benzoic acid — benzoates

1 500

(1) (2)

only marmelada

E 210-213

Benzoic acid — benzoates

500

(1) (2)

other fruit-based spreads, mermeladas

E 210-213

Benzoic acid — benzoates

1 000

(1) (2)

only dulce de membrillo

E 220-228

Sulphur dioxide — sulphites

50

(3)

E 270

Lactic acid

quantum satis

E 296

Malic acid

quantum satis

E 300

Ascorbic acid

quantum satis

E 327

Calcium lactate

quantum satis

E 330

Citric acid

quantum satis

E 331

Sodium citrates

quantum satis

E 333

Calcium citrates

quantum satis

E 334

Tartaric acid (L(+)-)

quantum satis

E 335

Sodium tartrates

quantum satis

E 350

Sodium malates

quantum satis

E 400-404

Alginic acid — alginates

10 000

(32)

E 406

Agar

10 000

(32)

E 407

Carrageenan

10 000

(32)

E 410

Locust bean gum

10 000

(32)

E 412

Guar gum

10 000

(32)

E 415

Xanthan gum

10 000

(32)

E 418

Gellan gum

10 000

(32)

E 440

Pectins

quantum satis

E 471

Mono- and diglycerides of fatty acids

quantum satis

E 509

Calcium chloride

quantum satis

E 524

Sodium hydroxide

quantum satis

E 900

Dimethyl polysiloxane

10

E 950

Acesulfame K

1 000

only dried-fruit-based sandwich spreads, energy-reduced or with no added sugar

E 951

Aspartame

1 000

only dried-fruit-based sandwich spreads, energy-reduced or with no added sugar

E 952

Cyclamic acid and its Na and Ca salts

500

(51)

only dried-fruit-based sandwich spreads, energy-reduced or with no added sugar

E 954

Saccharin and its Na, K and Ca salts

200

(52)

only 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-acesulfame

1 000

(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 |
| --- | --- |

(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 |
| --- | --- |

(2):

The maximum level is applicable to the sum and the levels are expressed as the free acid

| (3): | Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present |
| --- | --- |

(3):

Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present

| (11): | Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent |
| --- | --- |

(11):

Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent

| (49): | The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) |
| --- | --- |

(49):

The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)

| (50): | The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 |
| --- | --- |

(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 |
| --- | --- |

(51):

Maximum usable levels are expressed in free acid

| (52): | Maximum usable levels are expressed in free imide |
| --- | --- |

(52):

Maximum usable levels are expressed in free imide

| (31): | Maximum individually or in combination with E 104, E 110, E 120, E 124, E 142, E 160d and E 161b |
| --- | --- |

(31):

Maximum individually or in combination with E 104, E 110, E 120, E 124, E 142, E 160d and E 161b

| (32): | Maximum individually or in combination with E 400-404, E 406, E 407, E 410, E 412, E 415 and E 418 |
| --- | --- |

(32):

Maximum individually 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

5 000

(1), (4)

only spreadable fats excluding butter

E 392

Extracts of rosemary

200

(41) (46)

| (1): | The additives may be added individually or in combination |
| --- | --- |

(1):

The additives may be added individually or in combination

| (4): | The maximum level is expressed as P2O5 |
| --- | --- |

(4):

The maximum level is expressed as P2O5

| (41): | Expressed on fat basis |
| --- | --- |

(41):

Expressed on fat basis

| (46): | As the sum of carnosol and carnosic acid |
| --- | --- |

(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

2 000

(1) (2)

only potato dough and pre-fried potato slices

E 220-228

Sulphur dioxide — sulphites

400

(3)

only dehydrated potatoes products

E 220-228

Sulphur dioxide — sulphites

100

(3)

E 310-320

Gallates, TBHQ and BHA

25

(1)

only dehydrated potatoes

E 338-452

Phosphoric acid — phosphates — di-, tri- and polyphosphates

5 000

(1) (4)

including pre-fried frozen en deep-frozen potatoes

E 392

Extracts of rosemary

200

(46)

only dehydrated potatoes products

E 426

Soybean hemicellulose

10 000

only prepacked processed potato products

| (1): | The additives may be added individually or in combination |
| --- | --- |

(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 |
| --- | --- |

(2):

The maximum level is applicable to the sum and the levels are expressed as the free acid

| (3): | Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present |
| --- | --- |

(3):

Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present

| (4): | The maximum level is expressed as P2O5 |
| --- | --- |

(4):

The maximum level is expressed as P2O5

| (46): | As the sum of carnosol and carnosic acid |
| --- | --- |

(46):

As the sum of carnosol and carnosic acid

05

Confectionery

05.1

Cocoa and Chocolate products as covered by Directive 2000/36/EC

Group I

Additives

only energy-reduced or with no added sugar

Group IV

Polyols

quantum satis

only energy-reduced or with no added sugar

E 170

Calcium carbonate

70 000

(*)

E 322

Lecithins

quantum satis

E 330

Citric acid

5 000

E 334

Tartaric acid (L(+)-)

5 000

E 414

Gum arabic (acacia gum)

quantum satis

as glazing agent only

E 422

Glycerol

quantum satis

E 440

Pectins

quantum satis

as glazing agent only

E 442

Ammonium phosphatides

10 000

E 471

Mono- and diglycerides of fatty acids

quantum satis

E 472c

Citric acid esters of mono- and diglycerides of fatty acids

quantum satis

E 476

Polyglycerol polyricinoleate

5 000

E 492

Sorbitan tristearate

10 000

E 500-504

Carbonates

70 000

(*)

E 524-528

Hydroxides

70 000

(*)

E 530

Magnesium oxide

70 000

(*)

E 901

Beeswax, white and yellow

quantum satis

as glazing agent only

E 902

Candelilla wax

quantum satis

as glazing agent only

E 903

Carnauba wax

500

as glazing agent only

E 904

Shellac

quantum satis

as glazing agent only

E 950

Acesulfame K

500

only energy-reduced or with no added sugar

E 951

Aspartame

2 000

only energy-reduced or with no added sugar

E 954

Saccharin and its Na, K and Ca salts

500

(52)

only energy-reduced or with no added sugar

E 955

Sucralose

800

only energy-reduced or with no added sugar

E 957

Thaumatin

50

only energy-reduced or with no added sugar

E 959

Neohesperidine DC

100

only energy-reduced or with no added sugar

E 961

Neotame

65

only energy-reduced or with no added sugar

E 962

Salt of aspartame-acesulfame

500

(11)a (49) (50)

only energy-reduced or with no added sugar

| (*) | E 170, E 500-504, E 524-528 and E 530: 7 % on dry matter, without fat, expressed as potassium carbonates |
| --- | --- |

(*)

E 170, E 500-504, E 524-528 and E 530: 7 % on dry matter, without fat, expressed as potassium carbonates

| (11): | Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent |
| --- | --- |

(11):

Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent

| (49): | The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) |
| --- | --- |

(49):

The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)

| (50): | The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 |
| --- | --- |

(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 |
| --- | --- |

(52):

Maximum usable levels are expressed in free imide

05.2

Other confectionery including breath freshening microsweets

Group I

Additives

The substances listed under numbers E 400, E 401, E 402, E 403, E 404, E 406, E 407, 407a, E 410, E 412, E 413, E 414, E 415, E 417, E 418, E 425 and E 440 may not be used in jelly mini-cups, defined, for the purpose of this Regulation, as jelly confectionery of a firm consistence, contained in semi rigid mini-cups or mini-capsules, intended to be ingested in a single bite by exerting pressure on the mini-cups or mini-capsule to project the confectionery into the mouth; E 410, E 412, E 415 E 417 may not be used to produce dehydrated foods intended to rehydrate on ingestion.

E425 may not be used in jelly confectionery

Group II

Colours at quantum satis

quantum satis

Group III

Colours with combined maximum limit

300

(25)

except candied fruit and vegetables

Group III

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 confectionery energy-reduced or with no added sugar

Group IV

Polyols

quantum satis

only cocoa or dried fruit-based, milk or fat-based sandwich spreads, energy-reduced or with no added sugar

Group IV

Polyols

quantum satis

only cocoa-based or dried fruit-based confectionery, energy-reduced or with no added sugar

Group IV

Polyols

quantum satis

only for crystallised fruit, energy-reduced or with no added sugar

E 160d

Lycopene

30

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

1 500

(1) (2) (5)

except candied, crystallised or glacé fruit and vegetables

E 200-213

Sorbic acid — sorbates; Benzoic acid — benzoates

1 000

(1) (2)

only candied, crystallised or glacé fruit and vegetables

E 220-228

Sulphur dioxide — sulphites

100

(3)

only candied, crystallised or glacé fruit, vegetables, angelica and citrus peel

E 220-228

Sulphur dioxide — sulphites

50

(3)

only glucose syrup-based confectionery (carry over from the glucose syrup only)

E 297

Fumaric acid

1 000

only sugar confectionery

E 338-452

Phosphoric acid — phosphates — di-, tri- and polyphosphates

5 000

(1) (4)

only sugar confectionery, except candied fruit

E 338-452

Phosphoric acid — phosphates — di-, tri- and polyphosphates

800

(1) (4)

only candied fruit

E 405

Propane-1, 2-diol alginate

1 500

only sugar confectionery

E 426

Soybean hemicellulose

10 000

only jelly confectionery, except jelly mini-cups

E 432-436

Polysorbates

1 000

(1)

only sugar confectionery

E 442

Ammonium phosphatides

10 000

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

5 000

only sugar confectionery

E 475

Polyglycerol esters of fatty acids

2 000

only sugar confectionery

E 476

Polyglycerol polyricinoleate

5 000

only cocoa-based confectionery

E 477

Propane-1,2-diol esters of fatty acids

5 000

only sugar confectionery

E 481-482

Stearoyl-2-lactylates

5 000

(1)

only sugar confectionery

E 491-495

Sorbitan esters

5 000

(1)

only sugar confectionery

E 492

Sorbitan tristearate

10 000

only cocoa-based confectionery

E 520-523

Aluminium sulphates

200

(1) (38)

only candied, crystallised 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

2 000

only as glazing agent for sugar confectionery

E 950

Acesulfame K

500

only cocoa or dried fruit-based, energy-reduced or with no added sugar

E 951

Aspartame

2 000

only cocoa or dried fruit-based, energy-reduced or with no added sugar

E 954

Saccharin and its Na, K and Ca salts

500

only cocoa or dried fruit-based, energy-reduced or with no added sugar

E 955

Sucralose

800

only cocoa or dried fruit-based, energy-reduced or with no added sugar

E 957

Thaumatin

50

only cocoa or dried fruit-based, energy-reduced or with no added sugar

E 959

Neohesperidine DC

100

only cocoa or dried fruit-based, energy-reduced or with no added sugar

E 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 confectionery

E 955

Sucralose

200

only energy-reduced tablet form confectionery

E 961

Neotame

15

only energy-reduced tablet form confectionery

E 950

Acesulfame K

1 000

only cocoa, milk, dried fruit or fat-based sandwich spreads, energy-reduced or with no added sugar

E 951

Aspartame

1 000

only cocoa, milk, dried fruit or fat-based sandwich spreads, energy-reduced or with no added sugar

E 952

Cyclamic acid and its Na and Ca salts

500

(51)

only cocoa, milk, dried fruit or fat-based sandwich spreads, energy-reduced or with no added sugar

E 954

Saccharin and its Na, K and Ca salts

200

(52)

only cocoa, milk, dried fruit or fat-based sandwich spreads, energy-reduced or with no added sugar

E 955

Sucralose

400

only cocoa, milk, dried fruit or fat-based sandwich spreads, energy-reduced or with no added sugar

E 959

Neohesperidine DC

50

only cocoa, milk, dried fruit or fat-based sandwich spreads, energy-reduced or with no added sugar

E 961

Neotame

32

only cocoa, milk, dried fruit or fat-based sandwich spreads, energy-reduced or with no added sugar

E 962

Salt of aspartame-acesulfame

1 000

(11)b (49) (50)

only cocoa, milk, dried fruit or fat-based sandwich spreads, energy-reduced or with no added sugar

E 950

Acesulfame K

1 000

only starch-based confectionery energy-reduced or with no added sugar

E 951

Aspartame

2 000

only starch-based confectionery energy-reduced or with no added sugar

E 954

Saccharin and its Na, K and Ca salts

300

(52)

only starch-based confectionery energy-reduced or with no added sugar

E 955

Sucralose

1 000

only starch-based confectionery energy-reduced or with no added sugar

E 959

Neohesperidine DC

150

only starch-based confectionery energy-reduced or with no added sugar

E 961

Neotame

65

only starch-based confectionery energy-reduced or with no added sugar

E 961

Neotame

2

only starch-based confectionery energy-reduced or with no added sugar, as flavour enhancer

E 962

Salt of aspartame-acesulfame

1 000

(11)a (49) (50)

only starch-based confectionery energy-reduced or with no added sugar

E 950

Acesulfame K

500

only confectionery with no added sugar

E 951

Aspartame

1 000

only confectionery with no added sugar

E 954

Saccharin and its Na, K and Ca salts

500

(52)

only confectionery with no added sugar

E 955

Sucralose

1 000

only confectionery with no added sugar

E 957

Thaumatin

50

only confectionery with no added sugar

E 959

Neohesperidine DC

100

only confectionery with no added sugar

E 961

Neotame

32

only confectionery with no added sugar

E 962

Salt of aspartame-acesulfame

500

(11)a (49) (50)

only confectionery with no added sugar

E 950

Acesulfame K

2 500

only breath-freshening micro-sweets, with no added sugar

E 951

Aspartame

6 000

only breath-freshening micro-sweets, with no added sugar

E 954

Saccharin and its Na, K and Ca salts

3 000

(52)

only breath-freshening micro-sweets, with no added sugar

E 955

Sucralose

2 400

only breath-freshening micro-sweets, with no added sugar

E 959

Neohesperidine DC

400

only breath-freshening micro-sweets, with no added sugar

E 961

Neotame

200

only breath-freshening micro-sweets, with no added sugar

E 961

Neotame

3

only breath-freshening micro-sweets and strongly flavoured throat pastilles with no added sugar, as flavour enhancer

E 962

Salt of aspartame-acesulfame

2 500

(11)a (49) (50)

only breath-freshening micro-sweets, with no added sugar

E 951

Aspartame

2 000

only strongly flavoured freshening throat pastilles with no added sugar

E 955

Sucralose

1 000

only strongly flavoured freshening throat pastilles with no added sugar

E 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 |
| --- | --- |

(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 |
| --- | --- |

(2):

The maximum level is applicable to the sum and the levels are expressed as the free acid

| (3): | Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present |
| --- | --- |

(3):

Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present

| (4): | The maximum level is expressed as P2O5 |
| --- | --- |

(4):

The maximum level is expressed as P2O5

| (5): | E 214-219: p-hydroxybenzoates (PHB), maximum 300 mg/kg |
| --- | --- |

(5):

E 214-219: p-hydroxybenzoates (PHB), maximum 300 mg/kg

| (11): | Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent |
| --- | --- |

(11):

Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent

| (49): | The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) |
| --- | --- |

(49):

The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)

| (50): | The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 |
| --- | --- |

(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 |
| --- | --- |

(51):

Maximum usable levels are expressed in free acid

| (52): | Maximum usable levels are expressed in free imide |
| --- | --- |

(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 |
| --- | --- |

(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 |
| --- | --- |

(38):

Expressed as aluminium

05.3

Chewing gum

Group I

Additives

Group II

Colours at quantum satis

quantum satis

Group III

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

1 500

(1) (2)

E 297

Fumaric acid

2 000

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

5 000

E 416

Karaya gum

5 000

E 432-436

Polysorbates

5 000

(1)

E 473-474

Sucrose esters of fatty acids — sucroglycerides

10 000

(1)

E 475

Polyglycerol esters of fatty acids

5 000

E 477

Propane-1,2-diol esters of fatty acids

5 000

E 481-482

Stearoyl-2-lactylates

2 000

(1)

E 491-495

Sorbitan esters

5 000

(1)

E 551

Silicon dioxide

quantum satis

surface treatment only

E 552

Calcium silicate

quantum satis

surface treatment only

E 553a

Magnesium silicate

quantum satis

surface treatment only

E 553b

Talc

quantum satis

E 650

Zinc acetate

1 000

E 900

Dimethyl polysiloxane

100

E 901

Beeswax, white and yellow

quantum satis

as glazing agent only

E 902

Candelilla wax

quantum satis

as glazing agent only

E 903

Carnauba wax

1 200

(47)

as glazing agent only

E 904

Shellac

quantum satis

as glazing agent only

E 905

Microcrystalline wax

quantum satis

surface treatment only

E 907

Hydrogenated poly-1-decene

2 000

as glazing agent only

E 927b

Carbamide

30 000

only with no added sugar

E 950

Acesulfame K

800

(12)

only with added sugar or polyols, as flavour enhancer

E 951

Aspartame

2 500

(12)

only with added sugar or polyols, as flavour enhancer

E 959

Neohesperidine DC

150

(12)

only with added sugar or polyols, as flavour enhancer

E 957

Thaumatin

10

(12)

only with added sugar or polyols, as flavour enhancer

E 961

Neotame

3

(12)

only with added sugar or polyols, as flavour enhancer

E 950

Acesulfame K

2 000

only with no added sugar

E 951

Aspartame

5 500

only with no added sugar

E 954

Saccharin and its Na, K and Ca salts

1 200

(52)

only with no added sugar

E 955

Sucralose

3 000

only with no added sugar

E 957

Thaumatin

50

only with no added sugar

E 959

Neohesperidine DC

400

only with no added sugar

E 961

Neotame

250

only with no added sugar

E 962

Salt of aspartame-acesulfame

2 000

(11)a (49) (50)

only with no added sugar

E 1518

Glyceryl triacetate (triacetin)

quantum satis

| (1): | The additives may be added individually or in combination |
| --- | --- |

(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 |
| --- | --- |

(2):

The maximum level is applicable to the sum and the levels are expressed as the free acid

| (4): | The maximum level is expressed as P2O5 |
| --- | --- |

(4):

The maximum level is expressed as P2O5

| (11): | Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent |
| --- | --- |

(11):

Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent

| (49): | The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) |
| --- | --- |

(49):

The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)

| (50): | The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 |
| --- | --- |

(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 |
| --- | --- |

(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 gum, the maximum level for each is reduced proportionally |
| --- | --- |

(12):

If E 950, E 951, E 957, E 959 and E 961 are used in combination in chewing gum, the maximum level for each is reduced proportionally

| (25): | The quantities of each of the colours E 110, E 122, E 124 and E 155 may not exceed 50 mg/kg or mg/l |
| --- | --- |

(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 |
| --- | --- |

(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 |
| --- | --- |

(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

Colours with combined maximum limit

500

only decorations, coatings and sauces, except fillings

Group III

Colours with combined maximum limit

300

(25)

only fillings

Group IV

Polyols

quantum satis

only decorations, coatings and fillings with not added sugar

Group IV

Polyols

quantum satis

only sauces

E 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 confectionery for the decoration of cakes and pastries

E 174

Silver

quantum satis

only decoration of chocolates

E 175

Gold

quantum satis

only decoration of chocolates

E 200-203

Sorbic acid — sorbates

1 000

(1) (2)

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

E 200-219

Sorbic acid — sorbates; Benzoic acid — benzoates; p-hydroxybenzoates

1 500

(1) (2) (5)

E 220-228

Sulphur dioxide — sulphites

50

(3)

only glucose syrup-based confectionery (carry over from the glucose syrup only)

E 220-228

Sulphur dioxide — sulphites

40

(3)

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

E 220-228

Sulphur dioxide — sulphites

100

(3)

only fruit fillings for pastries

E 297

Fumaric acid

1 000

E 297

Fumaric acid

2 500

only fillings and toppings for fine bakery ware

E 338-452

Phosphoric acid — phosphates — di-, tri- and polyphosphates

5 000

(1) (4)

E 338-452

Phosphoric acid — phosphates — di-, tri- and polyphosphates

3 000

(1) (4)

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

E 355-357

Adipic acid — adipates

2 000

(1)

only fillings and toppings for fine bakery ware

E 392

Extracts of rosemary

100

(41) (46)

only sauces

E 405

Propane-1, 2-diol alginate

1 500

E 405

Propane-1, 2-diol alginate

5 000

only fillings, toppings and coatings for fine bakery wares and desserts

E 416

Karaya gum

5 000

only fillings, toppings and coatings for fine bakery wares and desserts

E 426

Soybean hemicellulose

10 000

only jelly confectionery (other than jelly mini-cups)

E 427

Cassia gum

2 500

only fillings toppings and coatings for fine bakery wares and dessert

E 432-436

Polysorbates

1 000

(1)

E 442

Ammonium phosphatides

10 000

only cocoa-based confectionery

E 473-474

Sucrose esters of fatty acids — sucroglycerides

5 000

E 475

Polyglycerol esters of fatty acids

2 000

E 476

Polyglycerol polyricinoleate

5 000

only cocoa-based confectionery

E 477

Propane-1,2-diol esters of fatty acids

5 000

E 477

Propane-1,2-diol esters of fatty acids

30 000

only whipped dessert toppings other than cream

E 481-482

Stearoyl-2-lactylates

5 000

(1)

E 491-495

Sorbitan esters

5 000

(1)

E 492

Sorbitan tristearate

10 000

only cocoa-based confectionery

E 551-559

Silicon dioxide — silicates

quantum satis

surface treatment only

E 900

Dimethyl polysiloxane

10

E 901

Beeswax, white and yellow

quantum satis

as glazing agent only

E 902

Candelilla wax

quantum satis

as glazing agent only

E 903

Carnauba wax

500

as glazing agent only

E 903

Carnauba wax

200

as glazing agent only for small fine bakery wares, coated with chocolate

E 904

Shellac

quantum satis

as glazing agent only

E 905

Microcrystalline wax

quantum satis

surface treatment only

E 907

Hydrogenated poly-1-decene

2 000

as glazing agent only

E 950

Acesulfame K

1 000

only starch-based confectionery energy-reduced or with no added sugar

E 951

Aspartame

2 000

only starch-based confectionery energy-reduced or with no added sugar

E 954

Saccharin and its Na, K and Ca salts

300

(52)

only starch-based confectionery energy-reduced or with no added sugar

E 955

Sucralose

1 000

only starch-based confectionery energy-reduced or with no added sugar

E 959

Neohesperidine DC

150

only starch-based confectionery energy-reduced or with no added sugar

E 961

Neotame

65

only starch-based confectionery energy-reduced or with no added sugar

E 961

Neotame

2

only starch-based confectionery energy-reduced or with no added sugar, as flavour enhancer

E 962

Salt of aspartame-acesulfame

1 000

(11)a (49) (50)

only starch-based confectionery energy-reduced or with no added sugar

E 950

Acesulfame K

500

only confectionery with no added sugar

E 951

Aspartame

1 000

only confectionery with no added sugar

E 954

Saccharin and its Na, K and Ca salts

500

(52)

only confectionery with no added sugar

E 955

Sucralose

1 000

only confectionery with no added sugar

E 957

Thaumatin

50

only confectionery with no added sugar

E 959

Neohesperidine DC

100

only confectionery with no added sugar

E 961

Neotame

32

only confectionery with no added sugar

E 962

Salt of aspartame-acesulfame

500

(11)a (49) (50)

only confectionery with no added sugar

E 950

Acesulfame K

500

only cocoa or dried fruit-based, energy-reduced or with no added sugar

E 951

Aspartame

2 000

only cocoa or dried fruit-based, energy-reduced or with no added sugar

E 954

Saccharin and its Na, K and Ca salts

500

(52)

only cocoa or dried fruit-based, energy-reduced or with no added sugar

E 955

Sucralose

800

only cocoa or dried fruit-based, energy-reduced or with no added sugar

E 957

Thaumatin

50

only cocoa or dried fruit-based, energy-reduced or with no added sugar

E 959

Neohesperidine DC

100

only cocoa or dried fruit-based, energy-reduced or with no added sugar

E 961

Neotame

65

only cocoa or dried fruit-based, energy-reduced or with no added sugar

E 962

Salt of aspartame-acesulfame

500

(11)a (49) (50)

only cocoa or dried fruit-based, energy-reduced or with no added sugar

E 950

Acesulfame-K

350

only sauces

E 951

Aspartame

350

only sauces

E 954

Saccharin and its Na, K and Ca salts

160

(52)

only sauces

E 955

Sucralose

450

only sauces

E 959

Neohesperidine DC

50

only sauces

E 961

Neotame

12

only sauces

E 961

Neotame

2

only sauces as flavour enhancer

E 962

Salt of aspartame-acesulfame

350

(11)b (49) (50)

only sauces

| (1): | The additives may be added individually or in combination |
| --- | --- |

(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 |
| --- | --- |

(2):

The maximum level is applicable to the sum and the levels are expressed as the free acid

| (3): | Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present |
| --- | --- |

(3):

Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present

| (4): | The maximum level is expressed as P2O5 |
| --- | --- |

(4):

The maximum level is expressed as P2O5

| (5): | E 214-219: p-hydroxybenzoates (PHB), maximum 300 mg/kg |
| --- | --- |

(5):

E 214-219: p-hydroxybenzoates (PHB), maximum 300 mg/kg

| (11): | Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent |
| --- | --- |

(11):

Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent

| (41): | Expressed on fat basis |
| --- | --- |

(41):

Expressed on fat basis

| (46): | As the sum of carnosol and carnosic acid |
| --- | --- |

(46):

As the sum of carnosol and carnosic acid

| (49): | The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) |
| --- | --- |

(49):

The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)

| (50): | The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 |
| --- | --- |

(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 |
| --- | --- |

(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 |
| --- | --- |

(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 SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present |
| --- | --- |

(3):

Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present

06.2

Flours and other milled products and starches

06.2.1

Flours

E 338-452

Phosphoric acid — phosphates — di-, tri- and polyphosphates

2 500

(1) (4)

E 338-452

Phosphoric acid — phosphates — di-, tri- and polyphosphates

20 000

(1) (4)

only self-raising flour

E 300

Ascorbic acid

quantum satis

E 920

L-cysteine

quantum satis

| (1): | The additives may be added individually or in combination |
| --- | --- |

(1):

The additives may be added individually or in combination

| (4): | The maximum level is expressed as P2O5 |
| --- | --- |

(4):

The maximum level is expressed as P2O5

06.2.2

Starches

Group I

Additives

E 220-228

Sulphur dioxide — sulphites

50

(3)

excluding starches in infant formulae, follow on formulae and processed cereal-based foods and baby foods

| (3): | Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present |
| --- | --- |

(3):

Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present

06.3

Breakfast cereals

Group I

Additives

Group II

Colours at quantum satis

quantum satis

only breakfast cereals other than extruded, puffed and/or fruit-flavoured breakfast cereals

Group IV

Polyols

quantum satis

only breakfast cereals or cereal-based products, energy-reduced or with no added sugar

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

Beetroot 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

5 000

(1) (4)

E 475

Polyglycerol esters of fatty acids

10 000

only granola-type breakfast cereal

E 481-482

Stearoyl-2-lactylates

5 000

(1)

E 950

Acesulfame K

1 200

only breakfast cereals with a fibre content of more than 15 %, and containing at least 20 % bran, energy-reduced or with no added sugar

E 951

Aspartame

1 000

only breakfast cereals with a fibre content of more than 15 %, and containing at least 20 % bran, energy-reduced or with no added sugar

E 954

Saccharin and its Na, K and Ca salts

100

(52)

only breakfast cereals with a fibre content of more than 15 %, and containing at least 20 % bran, energy-reduced or with no added sugar

E 955

Sucralose

400

only breakfast cereals with a fibre content of more than 15 %, and containing at least 20 % bran, energy-reduced or with no added sugar

E 959

Neohesperidine DC

50

only breakfast cereals with a fibre content of more than 15 %, and containing at least 20 % bran, energy-reduced or with no added sugar

E 961

Neotame

32

only breakfast cereals with a fibre content of more than 15 %, and containing at least 20 % bran, energy-reduced or with no added sugar

E 962

Salt of aspartame-acesulfame

1 000

(11)b (49) (50)

only breakfast cereals with a fibre content of more than 15 %, and containing at least 20 % bran, energy-reduced or with no added sugar

| (1): | The additives may be added individually or in combination |
| --- | --- |

(1):

The additives may be added individually or in combination

| (4): | The maximum level is expressed as P2O5 |
| --- | --- |

(4):

The maximum level is expressed as P2O5

| (11): | Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent |
| --- | --- |

(11):

Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent

| (13): | Maximum limit expressed on fat |
| --- | --- |

(13):

Maximum limit expressed on fat

| (49): | The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) |
| --- | --- |

(49):

The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)

| (50): | The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 |
| --- | --- |

(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 |
| --- | --- |

(52):

Maximum usable levels are expressed in free imide

| (53): | E 120, E 162 and E 163 may be added individually or in combination |
| --- | --- |

(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 accordance with Directive 2009/39/EC

06.4.3

Fresh pre-cooked pasta

E 270

Lactic acid

quantum satis

E 300

Ascorbic acid

quantum satis

E 301

Sodium ascorbate

quantum satis

E 322

Lecithins

quantum satis

E 330

Citric acid

quantum satis

E 334

Tartaric acid (L(+)-)

quantum satis

E 471

Mono- and diglycerides of fatty acids

quantum satis

E 575

Glucono-delta-lactone

quantum satis

06.4.4

Potato Gnocchi

Group I

Additives

E 200-203

Sorbic acid — sorbates

1 000

(1)

06.4.5

Fillings of stuffed pasta (ravioli and similar)

Group I

Additives

E 200-203

Sorbic acid — sorbates

1 000

(1) (2)

| (1): | The additives may be added individually or in combination |
| --- | --- |

(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 |
| --- | --- |

(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

2 000

(1) (4)

E 426

Soybean hemicellulose

10 000

only prepackaged ready to eat oriental noodles intended for retail sale

| (1): | The additives may be added individually or in combination |
| --- | --- |

(1):

The additives may be added individually or in combination

| (4): | The maximum level is expressed as P2O5 |
| --- | --- |

(4):

The maximum level is expressed as P2O5

06.6

Batters

Group I

Additives

Group II

Colours at quantum satis

quantum satis

Group III

Colours with combined maximum limit

500

only batters for coating

E 160b

Annatto, Bixin, Norbixin

20

only batters for coating

E 160d

Lycopene

30

only batters for coating

E 200-203

Sorbic acid — sorbates

2 000

(1) (2)

E 200-203

Sorbic acid — sorbates

2 000

(1) (2)

E 338-452

Phosphoric acid — phosphates — di-, tri- and polyphosphates

12 000

(1) (4)

E 900

Dimethyl polysiloxane

10

| (1): | The additives may be added individually or in combination |
| --- | --- |

(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 |
| --- | --- |

(2):

The maximum level is applicable to the sum and the levels are expressed as the free acid

| (4): | The maximum level is expressed as P2O5 |
| --- | --- |

(4):

The maximum level is expressed as P2O5

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

2 000

(1) (2)

only semmelknödelteig

E 310-320

Gallates, TBHQ and BHA

200

(1)

only pre-cooked cereals

E 426

Soybean hemicellulose

10 000

only prepackaged 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 diglycerides of fatty acids

quantum satis

only quick-cook rice

E 481-482

Stearoyl-2-lactylates

4 000

(2)

only quick-cook rice

| (1): | The additives may be added individually or in combination |
| --- | --- |

(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 |
| --- | --- |

(2):

The maximum level is applicable to the sum and the levels are expressed as the free acid

07

Bakery wares

07.1

Bread and rolls

Group I

Additives

except products in 7.1.1 and 7.1.2

E 150a-d

Caramels

quantum satis

only malt bread

E 200-203

Sorbic acid — sorbates

2 000

(1) (2)

only prepacked sliced bread and rye-bread, partially baked, prepacked bakery wares intended for retail sale and energy-reduced bread intended for retail sale

E 280-283

Propionic acid — propionates

3 000

(1) (6)

only prepacked sliced bread and rye bread

E 280-283

Propionic acid — propionates

2 000

(1) (6)

only energy-reduced bread, partially baked prepacked bread and prepacked rolls and pitta, prepacked polsebrod, boller and dansk flutes

E 280-283

Propionic acid — propionates

1 000

(1) (6)

only prepacked bread

E 338-452

Phosphoric acid — phosphates — di-, tri- and polyphosphates

20 000

(1) (4)

only soda bread

E 481-482

Stearoyl-2-lactylates

3 000

(1)

except products in 7.1.1 and 7.1.2

E 483

Stearyl tartrate

4 000

except products in 7.1.1 and 7.1.2

| (1): | The additives may be added individually or in combination |
| --- | --- |

(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 |
| --- | --- |

(2):

The maximum level is applicable to the sum and the levels are expressed as the free acid

| (4): | The maximum level is expressed as P2O5 |
| --- | --- |

(4):

The maximum level is expressed as P2O5

| (6): | Propionic acid and its salts may be present in certain fermented products resulting from the fermentation process following good manufacturing practice |
| --- | --- |

(6):

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

07.1.1

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

E 260

Acetic acid

quantum satis

E 261

Potassium 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

E 327

Calcium lactate

quantum satis

E 471

Mono- and diglycerides of fatty acids

quantum satis

E 472a

Acetic acid esters of mono- and diglycerides of fatty acids

quantum satis

E 472d

Tartaric acid esters of mono- and diglycerides of fatty acids

quantum satis

E 472e

Mono- and diacety tartaric acid esters of mono- and diglycerides of fatty acids

quantum satis

E 472f

Mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids

quantum satis

07.1.2

Pain courant français; Friss búzakenyér, fehér és félbarna kenyerek

E 260

Acetic acid

quantum satis

E 261

Potassium 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 diglycerides of fatty acids

quantum satis

07.2

Fine bakery wares

Group I

Additives

Group II

Colours at quantum satis

quantum satis

Group III

Colours with combined maximum limit

200

(25)

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

2 000

(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

2 000

(1) (6)

only prepacked fine bakery wares, (including flour confectionery) 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

20 000

(1) (4)

E 392

Extracts of rosemary

200

(41) (46)

E 405

Propane-1, 2-diol alginate

2 000

E 426

Soybean hemicellulose

10 000

only prepackaged fine bakery wares intended for retail sale

E 432-436

Polysorbates

3 000

(1)

E 473-474

Sucrose esters of fatty acids — sucroglycerides

10 000

(1)

E 475

Polyglycerol esters of fatty acids

10 000

E 477

Propane-1,2-diol esters of fatty acids

5 000

E 481-482

Stearoyl-2-lactylates

5 000

(1)

E 483

Stearyl tartrate

4 000

E 491-495

Sorbitan esters

10 000

(1)

E 541

Sodium aluminium phosphate acidic

1 000

(38)

only scones and sponge wares

E 901

Beeswax, white and yellow

quantum satis

only as glazing agents only for small products of fine bakery wares coated with chocolate

E 902

Candelilla wax

quantum satis

only as glazing agents only for small products of fine bakery wares coated with chocolate

E 903

Carnauba wax

200

only as glazing agents only for small products of fine bakery wares coated with chocolate

E 904

Shellac

quantum satis

only as glazing agents only for small products of fine bakery wares coated with chocolate

E 950

Acesulfame K

2 000

only cornets and wafers, for ice-cream, with no added sugar

E 954

Saccharin and its Na, K and Ca salts

800

(52)

only cornets and wafers, for ice-cream, with no added sugar

E 955

Sucralose

800

only cornets and wafers, for ice-cream, with no added sugar

E 959

Neohesperidine DC

50

only cornets and wafers, for ice-cream, with no added sugar

E 961

Neotame

60

only cornets and wafers, for ice-cream, with no added sugar

E 950

Acesulfame K

2 000

only essoblaten — wafer paper

E 951

Aspartame

1 000

only essoblaten — wafer paper

E 954

Saccharin and its Na, K and Ca salts

800

(52)

only essoblaten — wafer paper

E 955

Sucralose

800

only essoblaten — wafer paper

E 961

Neotame

60

only essoblaten — wafer paper

E 962

Salt of aspartame-acesulfame

1 000

(11)b (49) (50)

only essoblaten — wafer paper

E 950

Acesulfame K

1 000

only fine bakery products for special nutritional uses

E 951

Aspartame

1 700

only fine bakery products for special nutritional uses

E 952

Cyclamic acid and its Na and Ca salts

1 600

(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

E 961

Neotame

55

only fine bakery products for special nutritional uses

E 962

Salt of aspartame-acesulfame

1 000

(11)a (49) (50)

only fine bakery products for special nutritional uses

| (1): | The additives may be added individually or in combination |
| --- | --- |

(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 |
| --- | --- |

(2):

The maximum level is applicable to the sum and the levels are expressed as the free acid

| (4): | The maximum level is expressed as P2O5 |
| --- | --- |

(4):

The maximum level is expressed as P2O5

| (6): | Propionic acid and its salts may be present in certain fermented products resulting from the fermentation process following good manufacturing practice |
| --- | --- |

(6):

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

| (11): | Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent |
| --- | --- |

(11):

Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent

| (41): | Expressed on fat basis |
| --- | --- |

(41):

Expressed on fat basis

| (49): | The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) |
| --- | --- |

(49):

The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)

| (50): | The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 |
| --- | --- |

(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 |
| --- | --- |

(51):

Maximum usable levels are expressed in free acid

| (52): | Maximum usable levels are expressed in free imide |
| --- | --- |

(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 |
| --- | --- |

(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 |
| --- | --- |

(38):

Expressed as aluminium

| (46): | As the sum of carnosol and carnosic acid |
| --- | --- |

(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

E 120

Cochineal, Carminic acid, Carmines

100

only breakfast sausages with a minimum cereal content of 6 % and burger meat with a minimum vegetable and/or cereal content of 4 % mixed within the meat; In these products, the meat is minced in such a way so that the muscle and fat tissue are completely dispersed, so that fibre makes an emulsion with the fat, giving those products their typical appearance

E 129

Allura Red AG

25

only breakfast sausages with a minimum cereal content of 6 % and burger meat with a minimum vegetable and/or cereal content of 4 % mixed within the meat; In these products, the meat is minced in such a way so that the muscle and fat tissue are completely dispersed, so that fibre makes an emulsion with the fat, giving those products their typical appearance

E 150a-d

Caramels

quantum satis

only breakfast sausages with a minimum cereal content of 6 % and burger meat with a minimum vegetable and/or cereal content of 4 % mixed within the meat; In these products, the meat is minced in such a way so that the muscle and fat tissue are completely dispersed, so that fibre makes an emulsion with the fat, giving those products their typical appearance

E 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 preparations of fresh minced meat

E 262

Sodium acetates

quantum satis

only prepacked preparations 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 preparations of fresh minced meat

E 326

Potassium lactate

quantum satis

only prepacked preparations 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

E 338-452

Phosphoric acid — phosphates — di-, tri- and polyphosphates

5 000

(1) (4)

only breakfast sausages; in this product, the meat is minced in such a way so that the muscle and fat tissue are completely dispersed, so that fibre makes an emulsion with the fat, giving the product its typical appearance

E 553b

Talc

quantum satis

only surface treatment of sausages

| (1): | The additives may be added individually or in combination |
| --- | --- |

(1):

The additives may be added individually or in combination

| (3): | Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present |
| --- | --- |

(3):

Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present

| (4): | The maximum level is expressed as P2O5 |
| --- | --- |

(4):

The maximum level is expressed as P2O5

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 FCF/Orange Yellow S

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

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

5 000

(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 |
| --- | --- |

(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 |
| --- | --- |

(2):

The maximum level is applicable to the sum and the levels are expressed as the free acid

| (4): | The maximum level is expressed as P2O5 |
| --- | --- |

(4):

The maximum level is expressed as P2O5

| (7): | Maximum amount that may be added during manufacturing |
| --- | --- |

(7):

Maximum amount that may be added during manufacturing

| (8): | mg/dm2 surface, not present at a depth of 5 mm |
| --- | --- |

(8):

mg/dm2 surface, not present at a depth of 5 mm

| (9): | E 315 and E 316 are authorised individually or in combination, maximum limit is expressed as erythorbic acid |
| --- | --- |

(9):

E 315 and E 316 are authorised individually or in combination, maximum limit is expressed as erythorbic acid

| (13): | Maximum limit expressed on fat |
| --- | --- |

(13):

Maximum limit expressed on fat

| (41): | Expressed on fat basis |
| --- | --- |

(41):

Expressed on fat basis

| (46): | As the sum of carnosol and carnosic acid |
| --- | --- |

(46):

As the sum of carnosol and carnosic acid

08.2.2

Heat-treated processed meat

Group I

Additives

except foie gras, foie gras entier, blocs de foie gras, Libamáj, libamáj egészben, libamáj tömbben

E 100

Curcumin

20

only sausages, pâtés and terrines

E 120

Cochineal, Carminic acid, Carmines

100

only sausages, pâtés and terrines

E 129

Allura Red AG

25

only luncheon meat

E 150a-d

Caramels

quantum satis

only sausages, pâtés and terrines

E 160a

Carotenes

20

only sausages, pâtés and terrines

E 160c

Paprika extract, capsanthin, capsorubin

10

only sausages, pâtés and terrines

E 162

Beetroot Red, betanin

quantum satis

only sausages, pâtés and terrines

E 200-203; 214-219

Sorbic acid — sorbates; p-hydroxybenzoates

1 000

(1) (2)

only pâté

E 200-203

Sorbic acid — sorbates

1 000

(1) (2)

only aspic

E 210-213

Benzoic acid — benzoates

500

(1) (2)

only aspic

E 249-250

Nitrites

150

(7) (59)

Except sterilised meat products (Fo > 3,00)

E 249-250

Nitrites

100

(7) (58) (59)

only sterilised meat products (Fo > 3,00)

E 300

Ascorbic acid

quantum satis

only foie gras, foie gras entier, blocs de foie gras / Libamáj, libamáj egészben, libamáj tömbben

E 301

Sodium ascorbate

quantum satis

only foie gras, foie gras entier, blocs de foie gras / Libamáj, libamáj egészben, libamáj tömbben

E 315

Erythorbic acid

500

(9)

only cured meat products and preserved meat products

E 316

Sodium erythorbate

500

(9)

only cured meat products and preserved meat products

E 338-452

Phosphoric acid — phosphates — di-, tri- and polyphosphates

5 000

(1) (4)

except foie gras, foie gras entier, blocs de foie gras, Libamáj, libamáj egészben, libamáj tömbben

E 385

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

250

only libamáj, libamáj egészben, libamáj tömbben

E 392

Extracts of rosemary

150

(41) (46)

excluding dried sausages

E 392

Extracts of rosemary

100

(46)

only dried sausages

E 392

Extracts of rosemary

150

(46)

Only dehydrated meat

E 427

Cassia gum

1 500

E 473-474

Sucrose esters of fatty acids — sucroglycerides

5 000

(1), (41)

except foie gras, foie gras entier, blocs de foie gras, Libamáj, libamáj egészben, libamáj tömbben

E 481-482

Stearoyl-2-lactylates

4 000

(1)

only minced and diced canned meat products

E 553b

Talc

quantum satis

surface treatment of sausages only

E 959

Neohesperidine DC

5

as flavour enhancer only, except for foie gras, foie gras entier, blocs de foie gras, Libamáj, libamáj egészben, libamáj tömbben

| (1): | The additives may be added individually or in combination |
| --- | --- |

(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 |
| --- | --- |

(2):

The maximum level is applicable to the sum and the levels are expressed as the free acid

| (4): | The maximum level is expressed as P2O5 |
| --- | --- |

(4):

The maximum level is expressed as P2O5

| (7): | Maximum amount that may be added during manufacturing |
| --- | --- |

(7):

Maximum amount that may be added during manufacturing

| (9): | E 315 and E 316 are authorised individually or in combination, maximum limit is expressed as erythorbic acid |
| --- | --- |

(9):

E 315 and E 316 are authorised individually or in combination, maximum limit is expressed as erythorbic acid

| (41): | Expressed on fat basis |
| --- | --- |

(41):

Expressed on fat basis

| (46): | As the sum of carnosol and carnosic acid |
| --- | --- |

(46):

As the sum of carnosol and carnosic acid

| (58): | Fo-value 3 is equivalent to 3 minutes heating at 121 °C (reduction of the bacterial load of one billion spores in each 1 000 cans to one spore in a thousand cans) |
| --- | --- |

(58):

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

| (59): | Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment |
| --- | --- |

(59):

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

08.2.3

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

Colours with combined maximum limit

500

only decorations and coatings except edible external coating of pasturmas

Group III

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

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

1 000

(1) (2)

only jelly coatings of meat products (cooked, cured or dried)

E 338-452

Phosphoric acid — phosphates — di-, tri- and polyphosphates

4 000

(1) (4)

only glazings for meat

| (1): | The additives may be added individually or in combination |
| --- | --- |

(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 |
| --- | --- |

(2):

The maximum level is applicable to the sum and the levels are expressed as the free acid

| (4): | The maximum level is expressed as P2O5 |
| --- | --- |

(4):

The maximum level is expressed as P2O5

08.2.4

Traditionally cured 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)

E 249-250

Nitrites

175

(39)

only Wiltshire bacon and similar products: Meat is injected with curing solution followed by immersion curing for 3 to 10 days. The immersion brine solution also includes microbiological starter cultures

E 251-252

Nitrates

250

(39) (59)

only Wiltshire bacon and similar products: Meat is injected with curing solution followed by immersion curing for 3 to 10 days. The immersion brine solution also includes microbiological starter cultures

E 249-250

Nitrites

100

(39)

only Wiltshire ham and similar products: Meat is injected with curing solution followed by immersion curing for 3 to 10 days. The immersion brine solution also includes microbiological starter cultures

E 251-252

Nitrates

250

(39) (59)

only Wiltshire ham and similar products: Meat is injected with curing solution followed by immersion curing for 3 to 10 days. The immersion brine solution also includes microbiological starter cultures

E 249-250

Nitrites

175

(39)

only Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinho fumado and similar products: Immersion cured for 3 to 5 days. Product is not heat-treated and has a high water activity

E 251-252

Nitrates

250

(39) (59)

only Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinho fumado and similar products: Immersion cured for 3 to 5 days. Product is not heat-treated and has a high water activity

E 249-250

Nitrites

50

(39)

only cured tongue
  : Immersion cured for at least 4 days and pre-cooked

E 251-252

Nitrates

10

(39) (59)

only cured tongue
  : Immersion cured for at least 4 days and pre-cooked

E 249-250

Nitrites

150

(7)

only kylmâsavustettu poronliha/kallrökt renkött
  : Meat is injected with curing solution followed by immersion curing. Curing time is 14 to 21 days followed by maturation in cold-smoke for 4 to 5 weeks

E 251-252

Nitrates

300

(7)

only kylmâsavustettu poronliha/kallrökt renkött
  : Meat is injected with curing solution followed by immersion curing. Curing time is 14 to 21 days followed by maturation in cold-smoke for 4 to 5 weeks

E 249-250

Nitrites

150

(7)

only bacon, filet de bacon and similar products: Immersion cured for 4 to 5 days at 5 to 7 °C, matured for typically 24 to 40 hours at 22 °C, possibly smoked for 24 hrs at 20 to 25 °C and stored for 3 to 6 weeks at 12 to 14 °C

E 251-252

Nitrates

250

(7) (40) (59)

only bacon, filet de bacon and similar products: Immersion cured for 4 to 5 days at 5 to 7 °C, matured for typically 24 to 40 hours at 22 °C, possibly smoked for 24 hrs at 20 to 25 °C and stored for 3 to 6 weeks at 12 to 14 °C.

E 249-250

Nitrites

50

(39)

only rohschinken, nassgepökelt and similar products: Curing time depending on the shape and weight of meat pieces for approximately 2 days/kg followed by stabilisation/maturation

E 251-252

Nitrates

250

(39)

only rohschinken, nassgepökelt and similar products: Curing time depending on the shape and weight of meat pieces for approximately 2 days/kg followed by stabilisation/maturation

| (7): | Maximum added amount |
| --- | --- |

(7):

Maximum added amount

| (39): | Maximum residual amount, residue level at the end the production process |
| --- | --- |

(39):

Maximum residual amount, residue level at the end the production process

| (40): | Without added nitrites |
| --- | --- |

(40):

Without added nitrites

| (59): | Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment |
| --- | --- |

(59):

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

08.2.4.2

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).

E 249-250

Nitrites

175

(39)

only dry cured bacon and similar products Dry curing followed by maturation for at least 4 days

E 251-252

Nitrates

250

(39) (59)

only dry cured bacon and similar products: Dry curing followed by maturation for at least 4 days

E 249-250

Nitrites

100

(39)

only dry cured ham and similar products: Dry curing followed by maturation for at least 4 days

E 251-252

Nitrates

250

(39) (59)

only dry cured ham and similar products: Dry curing followed by maturation for at least 4 days

E 251-252

Nitrates

250

(39) (59)

only jamon curado, paleta curada, lomo embuchado y cecina and similar products: Dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days

E 249-250

Nitrites

100

(39)

only presunto, presunto da pa and paio do lombo and similar products: Dry cured for 10 to 15 days followed by a 30 to 45-day stabilisation period and a maturation period of at least 2 month

E 251-252

Nitrates

250

(39) (59)

only presunto, presunto da pa and paio do lombo and similar products: Dry cured for 10 to 15 days followed by a 30 to 45-day stabilisation period and a maturation period of at least 2 months

E 251-252

Nitrates

250

(39) (40) (59)

only jambon sec, jambon sel and other similar dried cured products: Dry cured for 3 days + 1 day/kg followed by a 1-week post-salting period and an ageing/ripening period of 45 days to 18 months

E 249-250

Nitrites

50

(39)

only rohschinken, trockengepökelt and similar products: Curing time depending on the shape and weight of meat pieces for approximately 10 to 14 days followed by stabilisation/maturation

E 251-252

Nitrates

250

(39) (59)

only rohschinken, trockengepökelt and similar products: Curing time depending on the shape and weight of meat pieces for approximately 10 to 14 days followed by stabilisation/maturation

| (39): | Maximum residual amount, residue level at the end the production process |
| --- | --- |

(39):

Maximum residual amount, residue level at the end the production process

| (40): | Without added nitrites |
| --- | --- |

(40):

Without added nitrites

| (59): | Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment |
| --- | --- |

(59):

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

08.2.4.3

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)

E 249-250

Nitrites

50

(39)

only rohschinken, trocken-/nasgepökelt and similar products: Dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approximately 14 to 35 days followed by stabilisation/maturation

E 251-252

Nitrates

250

(39) (59)

only rohschinken, trocken-/nasgepökelt and similar products: Dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approximately 14 to 35 days followed by stabilisation/maturation

E 249-250

Nitrites

50

(39)

only jellied veal and brisket
  : Injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hours

E 251-252

Nitrates

10

(39) (59)

only jellied veal and brisket
  : Injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hours

E 251-252

Nitrates

300

(40) (7)

only rohwürste (salami and kantwurst)
  : Product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7

E 251-252

Nitrates

250

(40) (7) (59)

only Salchichon y chorizo traducionales de larga curacion and similar products: Maturation period of at least 30 days

E 249-250

Nitrites

180

(7)

only vysočina, selský salám, turistický trvanlivý salám, poličan, herkules, lovecký salám, dunjaská klobása, paprikás and similar products: Dried product cooked to 70 °C followed by 8 to 12-day drying and smoking process. Fermented product subject to 14 to 30-day three-stage fermentation process followed by smoking

E 251-252

Nitrates

250

(40) (7) (59)

only saucissons sec and similar products
  : raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18 to 22 °C or lower (10 to 12 °C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7

| (7): | Maximum added amount |
| --- | --- |

(7):

Maximum added amount

| (39): | Maximum residual amount, residue level at the end the production process |
| --- | --- |

(39):

Maximum residual amount, residue level at the end the production process

| (40): | Without added nitrites |
| --- | --- |

(40):

Without added nitrites

| (59): | Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment |
| --- | --- |

(59):

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

09

Fish and fisheries products

09.1

Unprocessed fish and fisheries products

09.1.1

Unprocessed fish

Group IV

Polyols

quantum satis

only frozen and deep-frozen unprocessed fish for purposes other than sweetening

E 300

Ascorbic acid

quantum satis

E 301

Sodium ascorbate

quantum satis

E 302

Calcium ascorbate

quantum satis

E 315

Erythorbic acid

1 500

(9)

only frozen and deep-frozen fish with red skin

E 316

Sodium erythorbate

1 500

(9)

only frozen and deep-frozen fish with red skin

E 330

Citric acid

quantum satis

E 331

Sodium citrates

quantum satis

E 332

Potassium citrates

quantum satis

E 333

Calcium citrates

quantum satis

E 338-452

Phosphoric acid — phosphates — di-, tri- and polyphosphates

5 000

(1) (4)

only frozen and deep-frozen fish fillets

| (1): | The additives may be added individually or in combination |
| --- | --- |

(1):

The additives may be added individually or in combination

| (4): | The maximum level is expressed as P2O5 |
| --- | --- |

(4):

The maximum level is expressed as P2O5

| (9): | E 315 and E 316 are authorised individually or in combination, maximum limit is expressed as erythorbic acid |
| --- | --- |

(9):

E 315 and E 316 are authorised 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 unprocessed crustaceans, molluscs and cephalopods; for purposes other than sweetening

E 220-228

Sulphur dioxide — sulphites

150

(3) (10)

only fresh, frozen and deep-frozen crustaceans and cephalopods; crustaceans of the Penaeidae, Solenoceridae and Aristaeidae family up to 80 units

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

E 300

Ascorbic acid

quantum satis

E 301

Sodium ascorbate

quantum satis

E 302

Calcium ascorbate

quantum satis

E 330

Citric acid

quantum satis

E 331

Sodium citrates

quantum satis

E 332

Potassium citrates

quantum satis

E 333

Calcium citrates

quantum satis

E 338-452

Phosphoric acid — phosphates — di-, tri- and polyphosphates

5 000

(1) (4)

only frozen and deep-frozen molluscs and crustaceans

E 385

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

(75)

only frozen and deep-frozen crustaceans

E 586

4-Hexylresorcinol

2

(42)

only in fresh, frozen or deep-frozen crustacean meat

| (1): | The additives may be added individually or in combination |
| --- | --- |

(1):

The additives may be added individually or in combination

| (3): | Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present |
| --- | --- |

(3):

Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present

| (4): | The maximum level is expressed as P2O5 |
| --- | --- |

(4):

The maximum level is expressed as P2O5

| (10): | Maximum limits in edible parts |
| --- | --- |

(10):

Maximum limits in edible parts

| (42): | As a residue |
| --- | --- |

(42):

As a residue

09.2

Processed fish and fishery products including molluscs and crustaceans

Group I

Additives

Group II

Colours at quantum satis

quantum satis

only surimi and similar products and salmon substitutes

Group III

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 Yellow S

100

(35)

only fish paste and crustacean paste

E 120

Cochineal, Carminic acid, Carmines

100

(35)

only fish paste and crustacean paste

E 122

Azorubine, Carmoisine

100

(35)

only fish paste and crustacean paste

E 124

Ponceau 4R, Cochineal Red A

100

(35)

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 fish paste and crustacean paste

E 150a-d

Caramels

quantum satis

only fish paste and crustacean paste

E 151

Brilliant Black BN, Black BN

100

(35)

only fish paste and crustacean paste

E 153

Vegetable carbon

quantum satis

only fish paste and crustacean paste

E 160a

Carotenes

quantum satis

only fish paste and crustacean paste

E 160c

Paprika extract, capsanthin, capsorubin

quantum satis

only fish paste and crustacean paste

E 160e

Beta-apo-8′-carotenal (C 30)

100

(35)

only fish paste and crustacean paste

E 161b

Lutein

100

(35)

only fish paste and crustacean paste

E 162

Beetroot Red, betanin

quantum satis

only fish paste and crustacean paste

E 163

Anthocyanins

quantum satis

only fish paste and crustacean paste

E 170

Calcium carbonate

quantum satis

only fish paste and crustacean paste

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

E 122

Azorubine, Carmoisine

250

(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

Brilliant 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 Red A

100

(37)

only smoked fish

E 141

Copper complexes of chlorophylls and chlorophyllins

quantum satis

only smoked fish

E 151

Brilliant 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 — sorbates

1 000

(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

2 000

(1) (2)

only semi-preserved fish and fisheries products including crustaceans, molluscs, surimi and fish/crustacean paste; cooked crustaceans and molluscs

E 200-213

Sorbic acid — sorbates; Benzoic acid — benzoates

6 000

only cooked Crangon crangon and Crangon vulgaris

E 210-213

Benzoic acid — benzoates

1 000

(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

E 251-252

Nitrates

500

only pickled herring and sprat

E 315

Erythorbic acid

1 500

(9)

only preserved and semi-preserved fish products

E 316

Sodium erythorbate

1 500

(9)

only preserved and semi-preserved fish products

E 392

Extracts of rosemary

150

(41) (46)

E 950

Acesulfame K

200

only sweet-sour preserves and semi-preserves of fish and marinades of fish, crustaceans and molluscs

E 951

Aspartame

300

only sweet-sour preserves and semi-preserves of fish and marinades of fish, crustaceans and molluscs

E 954

Saccharin and its Na, K and Ca salts

160

only sweet-sour preserves and semi-preserves of fish and marinades of fish, crustaceans and molluscs

E 955

Sucralose

120

only sweet-sour preserves and semi-preserves of fish and marinades of fish, crustaceans and molluscs

E 959

Neohesperidine DC

30

only sweet-sour preserves and semi-preserves of fish and marinades of fish, crustaceans and molluscs

E 961

Neotame

10

only sweet-sour preserves and semi-preserves of fish and marinades of fish, crustaceans and molluscs

E 962

Salt of aspartame-acesulfame

200

(11)a

only sweet-sour preserves and semi-preserves of fish and marinades of fish, crustaceans and molluscs

E 338-452

Phosphoric acid — phosphates — di-, tri- and polyphosphates

1 000

(1) (4)

only canned crustaceans products; surimi and similar products

E 338-452

Phosphoric acid — phosphates — di-, tri- and polyphosphates

5 000

(1) (4)

only fish and crustacean paste and in processed frozen and deep-frozen molluscs and crustaceans

E 385

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

75

only canned and bottled fish, crustaceans and molluscs

| (1): | The additives may be added individually or in combination |
| --- | --- |

(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 |
| --- | --- |

(2):

The maximum level is applicable to the sum and the levels are expressed as the free acid

| (3): | Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present |
| --- | --- |

(3):

Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present

| (4): | The maximum level is expressed as P2O5 |
| --- | --- |

(4):

The maximum level is expressed as P2O5

| (9): | E 315 and E 316 are authorised individually or in combination, maximum limit is expressed as erythorbic acid |
| --- | --- |

(9):

E 315 and E 316 are authorised individually or in combination, maximum limit is expressed as erythorbic acid

| (10): | Maximum limits in edible parts |
| --- | --- |

(10):

Maximum limits in edible parts

| (11): | Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent |
| --- | --- |

(11):

Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent

| (35): | Maximum individually 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 |
| --- | --- |

(35):

Maximum individually 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 individually 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 |
| --- | --- |

(36):

Maximum individually 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 individually or for the combination of E 102, E 110, E 120, E 124, E 151, E 160e |
| --- | --- |

(37):

Maximum individually or for the combination of E 102, E 110, E 120, E 124, E 151, E 160e

| (41): | Expressed on fat basis |
| --- | --- |

(41):

Expressed on fat basis

| (46): | As the sum of carnosol and carnosic acid |
| --- | --- |

(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

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

2 000

(1) (2)

only semi-preserved fish products including fish roe products

E 284

Boric acid

4 000

(54)

only Sturgeons’ eggs (Caviar)

E 285

Sodium tetraborate (borax)

4 000

(54)

only Sturgeons’ eggs (Caviar)

E 315

Erythorbic acid

1 500

(9)

only preserved and semi-preserved fish products

E 316

Sodium erythorbate

1 500

(9)

only preserved and semi-preserved fish products

| (1): | The additives may be added individually or in combination |
| --- | --- |

(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 |
| --- | --- |

(2):

The maximum level is applicable to the sum and the levels are expressed as the free acid

| (9): | E 315 and E 316 are authorised individually or in combination, maximum limit is expressed as erythorbic acid |
| --- | --- |

(9):

E 315 and E 316 are authorised individually or in combination, maximum limit is expressed as erythorbic acid

| (54): | Expressed as boric 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

10.2

Processed eggs and egg products

The food colours listed in part B 1 of this Annex may be used for the decorative colouring of egg shells

Group I

Additives

E 1505

Triethyl citrate

quantum satis

only dried egg white

E 200-203

Sorbic acid — sorbates

1 000

(1) (2)

only dehydrated and concentrated frozen and deep frozen egg products

E 200-213

Sorbic acid — sorbates; Benzoic acid — benzoates

5 000

(1) (2)

only liquid egg (white, yolk or whole egg)

E 234

Nisin

6,25

only pasteurised liquid egg (white, yolk or whole egg)

E 338-452

Phosphoric acid — phosphates — di-, tri- and polyphosphates

10 000

(1) (4)

only liquid egg (white, yolk or whole egg)

E 392

Extracts of rosemary

200

(46)

E 426

Soybean hemicellulose

10 000

only dehydrated and concentrated frozen and deep frozen egg products

E 475

Polyglycerol esters of fatty acids

1 000

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 |
| --- | --- |

(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 |
| --- | --- |

(2):

The maximum level is applicable to the sum and the levels are expressed as the free acid

| (4): | The maximum level is expressed as P2O5 |
| --- | --- |

(4):

The maximum level is expressed as P2O5

| (38): | Expressed as aluminium |
| --- | --- |

(38):

Expressed as aluminium

| (46): | As the sum of carnosol and carnosic acid |
| --- | --- |

(46):

As the sum of carnosol and carnosic acid

11

Sugars, syrups, honey and table-top sweeteners

11.1

Sugars and syrups as defined by Directive 2001/111/EC

E 220-228

Sulphur dioxide — sulphites

10

(3)

only sugars, except glucose syrup

E 220-228

Sulphur dioxide — sulphites

20

(3)

only glucose syrup, whether or not dehydrated

E 338-452

Phosphoric acid — phosphates — di-, tri- and polyphosphates

10 000

(4)

only dried powdered foods

E 551-559

Silicon dioxide — silicates

quantum satis

(1)

only foods in tablet and coated tablet form

E 551-559

Silicon dioxide — silicates

10 000

(1)

only dried powdered foods

| (1): | The additives may be added individually or in combination |
| --- | --- |

(1):

The additives may be added individually or in combination

| (3): | Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present |
| --- | --- |

(3):

Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present

| (4): | The maximum level is expressed as P2O5 |
| --- | --- |

(4):

The maximum level is expressed as P2O5

11.2

Other sugars and syrups

Group I

Additives

E 220-228

Sulphur dioxide — sulphites

40

(3)

E 220-228

Sulphur dioxide — sulphites

70

(3)

only treacle and molasses

| (3): | Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present |
| --- | --- |

(3):

Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present

11.3

Honey as defined in Directive 2001/110/EC

11.4

Table-top sweeteners

11.4.1

Table-top sweeteners in liquid form

Group IV

Polyols

quantum satis

E 950

Acesulfame K

quantum satis

E 951

Aspartame

quantum satis

E 952

Cyclamic acid and its Na and Ca salts

quantum satis

E 954

Saccharin and its Na, K and Ca salts

quantum satis

E 955

Sucralose

quantum satis

E 957

Thaumatin

quantum satis

E 959

Neohesperidine DC

quantum satis

E 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 %

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 salt

quantum satis

| (1): | The additives may be added individually or in combination |
| --- | --- |

(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 |
| --- | --- |

(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 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 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

Cross-linked sodium carboxy methyl cellulose

50 000

E 500

Sodium carbonates

quantum satis

E 501

Potassium carbonates

quantum satis

E 551-559

Silicon dioxide — silicates

10 000

(1)

E 575

Glucono-delta-lactone

quantum satis

E 576

Sodium gluconate

quantum satis

E 577

Potassium gluconate

quantum satis

E 578

Calcium gluconate

quantum satis

E 640

Glycine and its sodium salt

quantum satis

E 1200

Polydextrose

quantum satis

E 1521

Polyethylene glycol

quantum satis

| (1): | The additives may be added individually or in combination |
| --- | --- |

(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

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

Cross-linked sodium carboxy methyl cellulose

50 000

E 470a

Sodium, potassium and calcium salts of fatty acids

quantum satis

E 470b

Magnesium salts of fatty acids

quantum satis

E 471

Mono- and diglycerides of fatty acids

quantum satis

E 500

Sodium carbonates

quantum satis

E 501

Potassium carbonates

quantum satis

E 551-559

Silicon dioxide — silicates

quantum satis

E 575

Glucono-delta-lactone

quantum satis

E 576

Sodium gluconate

quantum satis

E 577

Potassium gluconate

quantum satis

E 578

Calcium gluconate

quantum satis

E 640

Glycine and its sodium salt

quantum satis

E 1200

Polydextrose

quantum satis

E 1201

Polyvinylpyrrolidone

quantum satis

E 1202

Polyvinylpolypyrrolidone

quantum satis

E 1521

Polyethylene glycol

quantum satis

12

Salts, spices, soups, sauces, salads and protein products

12.1

Salt and salt substitutes

12.1.1

Salt

E 170

Calcium carbonate

quantum satis

E 338-452

Phosphoric acid — phosphates — di-, tri- and polyphosphates

10 000

(1) (4)

E 535-538

Ferrocyanides

20

(1) (57)

E 500

Sodium carbonates

quantum satis

E 504

Magnesium carbonates

quantum satis

E 511

Magnesium chloride

quantum satis

only sea-salt

E 530

Magnesium oxide

quantum satis

E 551-559

Silicon dioxide — silicates

10 000

| (1): | The additives may be added individually or in combination |
| --- | --- |

(1):

The additives may be added individually or in combination

| (4): | The maximum level is expressed as P2O5 |
| --- | --- |

(4):

The maximum level is expressed as P2O5

| (57): | The maximum level is expressed as anhydrous potassium ferrocyanide |
| --- | --- |

(57):

The maximum level is expressed as anhydrous potassium ferrocyanide

12.1.2

Salt substitutes

Group I

Additives

E 338-452

Phosphoric acid — phosphates — di-, tri- and polyphosphates

10 000

(1) (4)

E 535-538

Ferrocyanides

20

(1) (57)

E 551-559

Silicon dioxide — silicates

20 000

E 620-625

Glutamic acid — glutamates

quantum satis

E 626-635

Ribonucleotides

quantum satis

| (1): | The additives may be added individually or in combination |
| --- | --- |

(1):

The additives may be added individually or in combination

| (4): | The maximum level is expressed as P2O5 |
| --- | --- |

(4):

The maximum level is expressed as P2O5

| (57): | The maximum level is expressed as anhydrous potassium ferrocyanide |
| --- | --- |

(57):

The maximum level is expressed as anhydrous potassium ferrocyanide

12.2

Herbs, spices, seasonings

12.2.1

Herbs and spices

E 220-228

Sulphur dioxide — sulphites

150

(3)

only cinnamon (Cinnamomum ceylanicum)

E 460

Cellulose

quantum satis

only when dried

E 470a

Sodium, potassium and calcium salts of fatty acids

quantum satis

only when dried

| (3): | Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present |
| --- | --- |

(3):

Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present

12.2.2

Seasonings and condiments

Group I

Additives

Group II

Colours at quantum satis

quantum satis

only seasonings, for example curry powder, tandoori

Group III

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

1 000

(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

30 000

(1)

only seasoning

E 620-625

Glutamic acid — glutamates

quantum satis

E 626-635

Ribonucleotides

quantum satis

| (1): | The additives may be added individually or in combination |
| --- | --- |

(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 |
| --- | --- |

(2):

The maximum level is applicable to the sum and the levels are expressed as the free acid

| (3): | Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present |
| --- | --- |

(3):

Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present

| (13): | Maximum limit expressed on fat |
| --- | --- |

(13):

Maximum limit expressed on fat

| (41): | Expressed on fat basis |
| --- | --- |

(41):

Expressed on fat basis

| (46): | As the sum of carnosol and carnosic acid |
| --- | --- |

(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 SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present |
| --- | --- |

(3):

Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present

12.4

Mustard

Group I

Additives

Group II

Colours at quantum satis

quantum satis

Group III

Colours with combined maximum limit

300

Group IV

Polyols

quantum satis

E 200-213

Sorbic acid — sorbates; Benzoic acid — benzoates

1 000

(1) (2)

E 220-228

Sulphur dioxide — sulphites

250

(3)

excluding Dijon mustard

E 220-228

Sulphur dioxide — sulphites

500

(3)

only Dijon mustard

E 392

Extracts of rosemary

100

(41) (46)

E 950

Acesulfame K

350

E 951

Aspartame

350

E 954

Saccharin and its Na, K and Ca salts

320

(52)

E 955

Sucralose

140

E 959

Neohesperidine DC

50

E 961

Neotame

12

E 962

Salt of aspartame-acesulfame

350

(11)b (49) (50)

| (1): | The additives may be added individually or in combination |
| --- | --- |

(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 |
| --- | --- |

(2):

The maximum level is applicable to the sum and the levels are expressed as the free acid

| (3): | Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present |
| --- | --- |

(3):

Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present

| (11): | Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent |
| --- | --- |

(11):

Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent

| (41): | Expressed on fat basis |
| --- | --- |

(41):

Expressed on fat basis

| (49): | The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) |
| --- | --- |

(49):

The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)

| (50): | The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 |
| --- | --- |

(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 |
| --- | --- |

(52):

Maximum usable levels are expressed in free imide

| (46): | As the sum of carnosol and carnosic acid |
| --- | --- |

(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

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

3 000

(1) (4)

E 363

Succinic acid

5 000

E 392

Extracts of rosemary

50

(46)

E 427

Cassia gum

2 500

only dehydrated soups and broths

E 432-436

Polysorbates

1 000

(1)

only soups

E 473-474

Sucrose esters of fatty acids — sucroglycerides

2 000

(1)

E 900

Dimethyl polysiloxane

10

E 950

Acesulfame K

110

only energy-reduced soups

E 951

Aspartame

110

only energy-reduced soups

E 954

Saccharin and its Na, K and Ca salts

110

(52)

only energy-reduced soups

E 955

Sucralose

45

only energy-reduced soups

E 959

Neohesperidine DC

50

only energy-reduced soups

E 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 |
| --- | --- |

(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 |
| --- | --- |

(2):

The maximum level is applicable to the sum and the levels are expressed as the free acid

| (4): | The maximum level is expressed as P2O5 |
| --- | --- |

(4):

The maximum level is expressed as P2O5

| (11): | Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent |
| --- | --- |

(11):

Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent

| (49): | The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) |
| --- | --- |

(49):

The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)

| (50): | The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 |
| --- | --- |

(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 |
| --- | --- |

(52):

Maximum usable levels are expressed in free imide

| (13): | Maximum limit expressed on fat |
| --- | --- |

(13):

Maximum limit expressed on fat

| (46): | As the sum of carnosol and carnosic acid |
| --- | --- |

(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

Colours with combined maximum limit

500

including pickles, relishes, chutney and piccalilli; excluding tomato-based sauces

Group IV

Polyols

quantum satis

E 160d

Lycopene

50

excluding tomato-based sauces

E 200-203

Sorbic acid — sorbates

2 000

(1) (2)

only emulsified sauces with a fat content of less than 60 %

E 200-203

Sorbic acid — sorbates

1 000

(1) (2)

only emulsified sauces with a fat content of 60 % or more

E 200-213

Sorbic acid — sorbates; Benzoic acid — benzoates

1 000

(1) (2)

only emulsified sauces with a fat content of 60 % or more; non-emulsified sauces

E 200-213

Sorbic acid — sorbates; Benzoic acid — benzoates

2 000

(1) (2)

only emulsified sauces with a fat content of less than 60 %

E 210-213

Benzoic acid — benzoates

1 000

(1) (2)

only emulsified sauces with a fat content of less than 60 %

E 210-213

Benzoic acid — benzoates

500

(1) (2)

only emulsified sauces with a fat content of 60 % or more

E 310-320

Gallates, TBHQ and BHA

200

(1) (13)

E 338-452

Phosphoric acid — phosphates — di-, tri- and polyphosphates

5 000

(1) (4)

E 385

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

75

only emulsified sauces

E 392

Extracts of rosemary

100

(41) (46)

E 427

Cassia gum

2 500

E 405

Propane-1, 2-diol alginate

8 000

E 416

Karaya gum

10 000

only emulsified sauces

E 426

Soybean hemicellulose

30 000

only emulsified sauces

E 432-436

Polysorbates

5 000

(1)

only emulsified sauces

E 473-474

Sucrose esters of fatty acids — sucroglycerides

10 000

(1)

E 476

Polyglycerol polyricinoleate

4 000

only dressings

E 491-495

Sorbitan esters

5 000

(1)

only emulsified sauces

E 950

Acesulfame K

350

E 951

Aspartame

350

E 954

Saccharin and its Na, K and Ca salts

160

(52)

E 955

Sucralose

450

E 959

Neohesperidine DC

50

E 961

Neotame

12

E 961

Neotame

2

only as flavour enhancer

E 962

Salt of aspartame-acesulfame

350

(11)b (49) (50)

| (1): | The additives may be added individually or in combination |
| --- | --- |

(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 |
| --- | --- |

(2):

The maximum level is applicable to the sum and the levels are expressed as the free acid

| (4): | The maximum level is expressed as P2O5 |
| --- | --- |

(4):

The maximum level is expressed as P2O5

| (41): | Expressed on fat basis |
| --- | --- |

(41):

Expressed on fat basis

| (49): | The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) |
| --- | --- |

(49):

The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)

| (50): | The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 |
| --- | --- |

(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 |
| --- | --- |

(52):

Maximum usable levels are expressed in free imide

| (13): | Maximum limit expressed on fat |
| --- | --- |

(13):

Maximum limit expressed on fat

| (46): | As the sum of carnosol and carnosic acid |
| --- | --- |

(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

1 500

(1) (2)

E 950

Acesulfame K

350

only Feinkostsalat

E 951

Aspartame

350

only Feinkostsalat

E 954

Saccharin and its Na, K and Ca salts

160

(52)

only Feinkostsalat

E 955

Sucralose

140

only Feinkostsalat

E 959

Neohesperidine DC

50

only Feinkostsalat

E 961

Neotame

12

only Feinkostsalat

E 962

Salt of aspartame-acesulfame

350

(11)b (49) (50)

only Feinkostsalat

| (1): | The additives may be added individually or in combination |
| --- | --- |

(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 |
| --- | --- |

(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 |
| --- | --- |

(11):

Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent

| (49): | The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) |
| --- | --- |

(49):

The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)

| (50): | The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 |
| --- | --- |

(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 |
| --- | --- |

(52):

Maximum usable levels are expressed in free imide

12.8

Yeast and yeast products

Group I

Additives

E 491-495

Sorbitan esters

quantum satis

only dry yeast and yeast for baking

12.9

Protein products, excluding products covered in category 1.8

Group I

Additives

Group II

Colours at quantum satis

quantum satis

Group III

Colours with combined maximum limit

100

only meat and fish analogues based on vegetable proteins

E 160d

Lycopene

30

only meat and fish analogues based on vegetable proteins

E 200-203

Sorbic acid — sorbates

2 000

(1) (2)

only analogues of meat, fish, crustaceans and cephalopods and cheese based on protein

E 220-228

Sulphur dioxide — sulphites

200

(3)

only analogues of meat, fish, crustaceans and cephalopods

E 220-228

Sulphur dioxide — sulphites

50

(3)

only gelatine

E 338-452

Phosphoric acid — phosphates — di-, tri- and polyphosphates

20 000

(1) (4)

only vegetable protein drinks

E 959

Neohesperidine DC

5

only vegetable protein products, only as flavour enhancer

| (1): | The additives may be added individually or in combination |
| --- | --- |

(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 |
| --- | --- |

(2):

The maximum level is applicable to the sum and the levels are expressed as the free acid

| (3): | Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present |
| --- | --- |

(3):

Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present

| (4): | The maximum level is expressed as P2O5 |
| --- | --- |

(4):

The maximum level is expressed as P2O5

13

Foods intended for particular nutritional uses as defined by Directive 2009/39/EC

13.1

Foods for infants and young children

INTRODUCTION PART, APPLIES TO ALL SUBCATEGORIES

The maximum levels of use indicated refer to foods ready for consumption prepared following manufacturers’ instructions

E 307, E 325, E 330, E 331, E 332, E 333, E 338, E 340, E 410, E472c and E 1450 shall be used in conformity with the limits set in the Annexes to Directive 2006/141/EC

13.1.1

Infant formulae as defined by Directive 2006/141/EC

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

E 270

Lactic acid

quantum satis

only L(+)-form

E 304(i)

L-ascorbyl palmitate

10

E 306

Tocopherol-rich extract

10

(16)

E 307

Alpha-tocopherol

10

(16)

E 308

Gamma-tocopherol

10

(16)

E 309

Delta-tocopherol

10

(16)

E 322

Lecithins

1 000

(14)

E 330

Citric acid

quantum satis

E 331

Sodium citrates

2 000

(43)

E 332

Potassium citrates

(43)

E 338

Phosphoric acid

1 000

(4) (44)

E 339

Sodium phosphates

1 000

(4) (15)

E 340

Potassium phosphates

(4) (15)

E 412

Guar gum

1 000

only where the liquid product contains partially hydrolysed proteins

E 471

Mono- and diglycerides of fatty acids

4 000

(14)

E 472c

Citric acid esters of mono- and diglycerides of fatty acids

7 500

(14)

only when sold as powder

E 472c

Citric acid esters of mono- and diglycerides of fatty acids

9 000

(14)

only sold as liquid where the products contain partially hydrolysed proteins, peptides or amino acids

E 473

Sucrose esters of fatty acids

120

(14)

only products containing hydrolysed proteins, peptides or amino acids

| (4): | The maximum level is expressed as P2O5 |
| --- | --- |

(4):

The maximum level is expressed as P2O5

| (14): | If more than one of the substances E 322, E 471, E 472c and E 473 are added to a foodstuff, the maximum level established for that foodstuff for each of those substances is lowered with that relative part as is present of the other substances together in that foodstuff |
| --- | --- |

(14):

If more than one of the substances E 322, E 471, E 472c and E 473 are added to a foodstuff, the maximum level established for that foodstuff for each of those substances is lowered with that relative part as is present of the other substances together in that foodstuff

| (15): | E 339 and E 340 are authorised individually or in combination and in conformity with the limits set in Directives 2006/141/EC, 2006/125/EC, 1999/21/EC |
| --- | --- |

(15):

E 339 and E 340 are authorised individually or in combination and in conformity with the limits set in Directives 2006/141/EC, 2006/125/EC, 1999/21/EC

| (16): | E 306, E 307, E 308 and E 309 are authorised individually or in combination |
| --- | --- |

(16):

E 306, E 307, E 308 and E 309 are authorised individually or in combination

| (43): | E 331 and E 332 are authorised individually or in combination and in conformity with the limits set in Directives 2006/141/EC, 2006/125/EC, 1999/21/EC |
| --- | --- |

(43):

E 331 and E 332 are authorised individually or in combination and in conformity with the limits set in Directives 2006/141/EC, 2006/125/EC, 1999/21/EC

| (44): | In conformity with the limits set in Directives 2006/141/EC, 2006/125/EC, 1999/21/EC |
| --- | --- |

(44):

In conformity with the limits set in Directives 2006/141/EC, 2006/125/EC, 1999/21/EC

13.1.2

Follow-on formulae as defined by Directive 2006/141/EC

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

E 270

Lactic acid

quantum satis

only L(+)-form

E 304(i)

L-ascorbyl palmitate

10

E 306

Tocopherol-rich extract

10

(16)

E 307

Alpha-tocopherol

10

(16)

E 308

Gamma-tocopherol

10

(16)

E 309

Delta-tocopherol

10

(16)

E 322

Lecithins

1 000

(14)

E 330

Citric acid

quantum satis

E 331

Sodium citrates

2 000

(43)

E 332

Potassium citrates

quantum satis

(43)

E 338

Phosphoric acid

(4) (44)

E 339

Sodium phosphates

1 000

(4) (15)

E 340

Potassium phosphates

(4) (15)

E 407

Carrageenan

300

(17)

E 410

Locust bean gum

1 000

(17)

E 412

Guar gum

1 000

(17)

E 440

Pectins

5 000

only acidified follow-on formulae

E 471

Mono- and diglycerides of fatty acids

4 000

(14)

E 472c

Citric acid esters of mono- and diglycerides of fatty acids

7 500

(14)

only when sold as powder

E 472c

Citric acid esters of mono- and diglycerides of fatty acids

9 000

(14)

only when sold as liquid where the products contain partially hydrolysed proteins, peptides or amino acids

E 473

Sucrose esters of fatty acids

120

(14)

only products containing hydrolysed proteins, peptides or amino acids

| (4): | The maximum level is expressed as P2O5 |
| --- | --- |

(4):

The maximum level is expressed as P2O5

| (14): | If more than one of the substances E 322, E 471, E 472c and E 473 are added to a foodstuff, the maximum level established for that foodstuff for each of those substances is lowered with that relative part as is present of the other substances together in that foodstuff |
| --- | --- |

(14):

If more than one of the substances E 322, E 471, E 472c and E 473 are added to a foodstuff, the maximum level established for that foodstuff for each of those substances is lowered with that relative part as is present of the other substances together in that foodstuff

| (15): | E 339 and E 340 are authorised individually or in combination and in conformity with the limits set in Directives 2006/141/EC, 2006/125/EC, 1999/21/EC |
| --- | --- |

(15):

E 339 and E 340 are authorised individually or in combination and in conformity with the limits set in Directives 2006/141/EC, 2006/125/EC, 1999/21/EC

| (16): | E 306, E 307, E 308 and E 309 are authorised individually or in combination |
| --- | --- |

(16):

E 306, E 307, E 308 and E 309 are authorised individually or in combination

| (17): | If more than one of the substances E 407, E 410 and E 412 is added to a foodstuff, the maximum level established for that foodstuff for each of those substances is lowered with that relative part as is present of the other substances together in that foodstuff |
| --- | --- |

(17):

If more than one of the substances E 407, E 410 and E 412 is added to a foodstuff, the maximum level established for that foodstuff for each of those substances is lowered with that relative part as is present of the other substances together in that foodstuff

| (43): | E 331 and E 332 are authorised individually or in combination and in conformity with the limits set in Directives 2006/141/EC, 2006/125/EC, 1999/21/EC |
| --- | --- |

(43):

E 331 and E 332 are authorised individually or in combination and in conformity with the limits set in Directives 2006/141/EC, 2006/125/EC, 1999/21/EC

| (44): | In conformity with the limits set in Directives 2006/141/EC, 2006/125/EC, 1999/21/EC |
| --- | --- |

(44):

In conformity with the limits set in Directives 2006/141/EC, 2006/125/EC, 1999/21/EC

13.1.3

Processed cereal-based foods and baby foods for infants and young children as defined by Directive 2006/125/EC

E 170

Calcium carbonate

quantum satis

only processed cereal-based foods and baby foods, only for pH adjustment

E 260

Acetic acid

quantum satis

only processed cereal-based foods and baby foods, only for pH adjustment

E 261

Potassium acetate

quantum satis

only processed cereal-based foods and baby foods, only for pH 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 foods including biscuits and rusks and baby foods

E 301

Sodium L-ascorbate

200

(18)

only fat-containing cereal-based foods including biscuits and rusks and baby foods

E 302

Calcium L-ascorbate

200

(18)

only fat-containing cereal-based foods including biscuits and rusks and baby foods

E 304(i)

L-ascorbyl palmitate

100

(19)

only fat-containing cereal-based foods including biscuits and rusks and baby foods

E 306

Tocopherol-rich extract

100

(19)

only fat-containing cereal-based foods including biscuits and rusks and baby foods

E 307

Alpha-tocopherol

100

(19)

only fat-containing cereal-based foods including biscuits and rusks and baby foods

E 308

Gamma-tocopherol

100

(19)

only fat-containing cereal-based foods including biscuits and rusks and baby foods

E 309

Delta-tocopherol

100

(19)

only fat-containing cereal-based foods including biscuits and rusks and baby foods

E 322

Lecithins

10 000

only biscuits and rusks, cereal-based foods, baby foods

E 325

Sodium lactate

quantum satis

only processed cereal-based foods and baby foods, only for pH adjustment, L(+)-form only

E 326

Potassium lactate

quantum satis

only processed cereal-based foods and baby foods, only for pH adjustment, L(+)-form only

E 327

Calcium lactate

quantum satis

only processed cereal-based foods and baby foods, only for pH adjustment, L(+)-form only

E 330

Citric acid

quantum satis

only processed cereal-based foods and baby foods, only for pH adjustment

E 331

Sodium citrates

quantum satis

only processed cereal-based foods and baby foods, only for pH adjustment

E 332

Potassium citrates

quantum satis

only processed cereal-based foods and baby foods, only for pH adjustment

E 333

Calcium citrates

quantum satis

only processed cereal-based foods and baby foods, only for pH adjustment

E 334

Tartaric acid (L(+)-)

5 000

(42)

only L(+)-form; only biscuits and rusks and baby foods

E 335

Sodium tartrates

5 000

(42)

only L(+)-form; only biscuits and rusks and baby foods

E 336

Potassium tartrates

5 000

(42)

only L(+)-form; only biscuits and rusks and baby foods

E 338

Phosphoric acid

1 000

(4)

only processed cereal-based foods and baby foods, only for pH adjustment

E 339

Sodium phosphates

1 000

(4) (20)

only cereals

E 340

Potassium phosphates

1 000

(4) (20)

only cereals

E 341

Calcium phosphates

1 000

(4) (20)

only cereals

E 341

Calcium phosphates

1 000

(4)

only in fruit-based desserts

E 354

Calcium tartrate

5 000

(42)

only L(+)-form; only biscuits and rusks

E 400

Alginic acid

500

(23)

only deserts and puddings

E 401

Sodium alginate

500

(23)

only deserts and puddings

E 402

Potassium alginate

500

(23)

only deserts and puddings

E 404

Calcium alginate

500

(23)

only deserts and puddings

E 410

Locust bean gum

10 000

(21)

only processed cereal-based foods and baby foods

E 412

Guar gum

10 000

(21)

only processed cereal-based foods and baby foods

E 414

Gum arabic (acacia gum)

10 000

(21)

only processed cereal-based foods and baby foods

E 415

Xanthan gum

10 000

(21)

only processed cereal-based foods and baby foods

E 440

Pectin

10 000

(21)

only processed cereal-based foods and baby foods

E 410

Locust bean gum

20 000

(21)

only gluten-free cereal-based foods

E 412

Guar gum

20 000

(21)

only gluten-free cereal-based foods

E 414

Gum arabic (acacia gum)

20 000

(21)

only gluten-free cereal-based foods

E 415

Xanthan gum

20 000

(21)

only gluten-free cereal-based foods

E 440

Pectin

20 000

(21)

only gluten-free cereal-based foods

E 450

Diphosphates

5 000

(4) (42)

only biscuits and rusks

E 471

Mono- and diglycerides of fatty acids

5 000

(22)

only biscuits and rusks, cereal-based foods, baby foods

E 472a

Acetic acid esters of mono- and diglycerides of fatty acids

5 000

(22)

only biscuits and rusks, cereal-based foods, baby foods

E 472b

Lactic acid esters of mono- and diglycerides of fatty acids

5 000

(22)

only biscuits and rusks, cereal-based foods, baby foods

E 472c

Citric acid esters of mono- and diglycerides of fatty acids

5 000

(22)

only biscuits and rusks, cereal-based foods, baby foods

E 500

Sodium carbonates

quantum satis

only as rising agent

E 501

Potassium carbonates

quantum satis

only as rising agent

E 503

Ammonium carbonates

quantum satis

only as rising agent

E 507

Hydrochloric acid

quantum satis

only processed cereal-based foods and baby foods, only for pH adjustment

E 524

Sodium hydroxide

quantum satis

only processed cereal-based foods and baby foods, only for pH adjustment

E 525

Potassium hydroxide

quantum satis

only processed cereal-based foods and baby foods, only for pH adjustment

E 526

Calcium hydroxide

quantum satis

only processed cereal-based foods and baby foods, only for pH adjustment

E 551

Silicon dioxide

2 000

only Dry cereals

E 575

Glucono-delta-lactone

5 000

(42)

only biscuits and rusks

E 920

L-cysteine

1 000

only biscuits for infants and young children

E 1404

Oxidized starch

50 000

only processed cereal-based foods and baby foods

E 1410

Monostarch phosphate

50 000

only processed cereal-based foods and baby foods

E 1412

Distarch phosphate

50 000

only processed cereal-based foods and baby foods

E 1413

Phosphated distarch phosphate

50 000

only processed cereal-based foods and baby foods

E 1414

Acetylated distarch phosphate

50 000

only processed cereal-based foods and baby foods

E 1420

Acetylated starch

50 000

only processed cereal-based foods and baby foods

E 1422

Acetylated distarch adipate

50 000

only processed cereal-based foods and baby foods

E 1450

Starch sodium octenyl succinate

50 000

only processed cereal-based foods and baby foods

E 1451

Acetylated oxidised starch

50 000

only processed cereal-based foods and baby foods

E 300

Ascorbic acid

300

(18)

only fruit — and vegetable based drinks, juices and baby foods

E 301

Sodium ascorbate

300

(18)

only fruit — and vegetable based drinks, juices and baby foods

E 302

Calcium ascorbate

300

(18)

only fruit — and vegetable based drinks, juices and baby foods

E 333

Calcium citrates

quantum satis

only low sugar fruit-based products

| (1): | The additives may be added individually or in combination |
| --- | --- |

(1):

The additives may be added individually or in combination

| (4): | The maximum level is expressed as P2O5 |
| --- | --- |

(4):

The maximum level is expressed as P2O5

| (18): | E 300, E 301 and E 302 are authorised individually or in combination, levels expressed as ascorbic acid |
| --- | --- |

(18):

E 300, E 301 and E 302 are authorised individually or in combination, levels expressed as ascorbic acid

| (19): | E 304, E 306, E 307, E 308 and E 309 are authorised individually are in combination |
| --- | --- |

(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 |
| --- | --- |

(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 |
| --- | --- |

(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 |
| --- | --- |

(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 |
| --- | --- |

(23):

E 400, E 401, E 402 and E 404 are authorised individually or in combination

| (42): | As a residue |
| --- | --- |

(42):

As a residue

13.1.4

Other foods for young children

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

E 270

Lactic acid

quantum satis

only L(+)-form

E 304(i)

L-ascorbyl palmitate

100

(19)

E 306

Tocopherol-rich extract

100

(19)

E 307

Alpha-tocopherol

100

(19)

E 308

Gamma-tocopherol

100

(19)

E 309

Delta-tocopherol

100

(19)

E 322

Lecithins

10 000

(14)

E 330

Citric acid

quantum satis

E 331

Sodium citrates

2 000

E 332

Potassium citrates

E 338

Phosphoric acid

(1) (4)

E 339

Sodium phosphates

1 000

(1) (4) (15)

E 340

Potassium phosphates

1 000

(1) (4) (15)

E 407

Carrageenan

300

E 410

Locust bean gum

10 000

(21)

E 412

Guar gum

10 000

(21)

E 414

Gum arabic (acacia gum)

10 000

(21)

E 415

Xanthan gum

10 000

(21)

E 440

Pectins

5 000

(21)

E 471

Mono- and diglycerides of fatty acids

4 000

(14)

E 472c

Citric acid esters of mono- and diglycerides of fatty acids

7 500

(14)

only when sold as powder

E 472c

Citric acid esters of mono- and diglycerides of fatty acids

9 000

(14)

only when sold as liquid where the products contain partially hydrolysed proteins, peptides or amino acids

E 473

Sucrose esters of fatty acids

120

(14)

only in products containing hydrolysed proteins, peptides or amino acids

E 500

Sodium carbonates

quantum satis

E 501

Potassium carbonates

quantum satis

E 503

Ammonium carbonates

quantum satis

E 507

Hydrochloric acid

quantum satis

only for pH adjustment

E 524

Sodium hydroxide

quantum satis

only for pH adjustment

E 525

Potassium hydroxide

quantum satis

only for pH adjustment

E 1404

Oxidized starch

50 000

E 1410

Monostarch phosphate

50 000

E 1412

Distarch phosphate

50 000

E 1413

Phosphated distarch phosphate

50 000

E 1414

Acetylated distarch phosphate

50 000

E 1420

Acetylated starch

50 000

E 1422

Acetylated distarch adipate

50 000

E 1450

Starch sodium octenyl succinate

50 000

| (1): | The additives may be added individually or in combination |
| --- | --- |

(1):

The additives may be added individually or in combination

| (4): | The maximum level is expressed as P2O5 |
| --- | --- |

(4):

The maximum level is expressed as P2O5

| (14): | If more than one of the substances E 322, E 471, E 472c and E 473 are added to a foodstuff, the maximum level established for that foodstuff for each of those substances is lowered with that relative part as is present of the other substances together in that foodstuff |
| --- | --- |

(14):

If more than one of the substances E 322, E 471, E 472c and E 473 are added to a foodstuff, the maximum level established for that foodstuff for each of those substances is lowered with that relative part as is present of the other substances together in that foodstuff

| (15): | E 339 and E 340 are authorised individually or in combination and in conformity with the limits set in Directives 2006/141/EC, 2006/125/EC, 1999/21/EC |
| --- | --- |

(15):

E 339 and E 340 are authorised individually or in combination and in conformity with the limits set in Directives 2006/141/EC, 2006/125/EC, 1999/21/EC

| (16): | E 304, E 306, E 307, E 308 and E 309 are authorised individually are in combination |
| --- | --- |

(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 |
| --- | --- |

(21):

E 410, E 412, E 414, E 415 and E 440 are authorised individually or in combination

13.1.5

Dietary foods for infants and young children for special medical purposes as defined by Directive 1999/21/EC and special formulae for infants

13.1.5.1

Dietary foods for infants for special medical purposes and special formulae for infants

The additives of categories 13.1.1 and 13.1.2 are applicable

E 170

Calcium carbonate

quantum satis

E 304(i)

L-ascorbyl palmitate

100

E 331

Sodium citrates

quantum satis

E 332

Potassium citrates

quantum satis

E 333

Calcium citrates

quantum satis

E 338

Phosphoric acid

1 000

(1) (4)

only for pH adjustment

E 339

Sodium phosphates

1 000

(1) (4) (20)

E 340

Potassium phosphates

1 000

(1) (4) (20)

E 341

Calcium phosphates

1 000

(1) (4) (20)

E 401

Sodium alginate

1 000

From four months onwards in special food products with adapted composition, required for metabolic disorders and for general tube-feeding

E 405

Propane-1, 2-diol alginate

200

From 12 months onwards in specialised diets intended for young children who have cow’s milk intolerance or inborn errors of metabolism

E 410

Locust bean gum

10 000

From birth onwards in products for reduction of gastro-oesophageal reflux

E 412

Guar gum

10 000

From birth onwards in products in liquid formulae containing hydrolysed proteins, peptides or amino acids

E 415

Xanthan gum

1 200

From birth onwards for use in products based on amino acids or peptides for use with patients who have problems with impairment of the gastrointestinal tract, protein mal-absorption or inborn errors of metabolism

E 440

Pectins

10 000

From birth onwards in products used in case of gastro-intestinal disorders

E 466

Carboxy methyl cellulose

10 000

From birth onwards in products for the dietary management of metabolic disorders

E 471

Mono- and diglycerides of fatty acids

5 000

From birth onwards in specialised diets, particularly those devoid of proteins

E 472c

Citric acid esters of mono- and diglycerides of fatty acids

7 500

only when sold as powder; From birth onwards

E 472c

Citric acid esters of mono- and diglycerides of fatty acids

9 000

only when sold as liquid; From birth onwards

E 473

Sucrose esters of fatty acids

120

only products containing hydrolysed proteins, peptides and amino acids

E 500

Sodium carbonates

quantum satis

only as rising agent

E 501

Potassium carbonates

quantum satis

only as rising agent

E 507

Hydrochloric acid

quantum satis

only as rising agent

E 524

Sodium hydroxide

quantum satis

only for pH adjustment

E 525

Potassium hydroxide

quantum satis

only for pH adjustment

E 526

Calcium hydroxide

quantum satis

only for pH adjustment

E 1450

Starch sodium octenyl succinate

20 000

only in infant formulae and follow-on formulae

| (1): | The additives may be added individually or in combination |
| --- | --- |

(1):

The additives may be added individually or in combination

| (4): | The maximum level is expressed as P2O5 |
| --- | --- |

(4):

The maximum level is expressed as P2O5

| (20): | E 339, E 340 and E 341 are authorised individually or in combination |
| --- | --- |

(20):

E 339, E 340 and E 341 are authorised individually or in combination

13.1.5.2

Dietary foods for babies and young children for special medical purposes as defined in Directive 1999/21/EC

The additives of category 13.1.3 are applicable, except for E 270, E 333, E 341

E 401

Sodium alginate

1 000

From four months onwards in special food products with adapted composition, required for metabolic disorders and for general tube-feeding

E 405

Propane-1, 2-diol alginate

200

From 12 months onwards in specialised diets intended for young children who have cow’s milk intolerance or inborn errors of metabolism

E 410

Locust bean gum

10 000

From birth onwards in products for reduction of gastro-oesophageal reflux

E 412

Guar gum

10 000

From birth onwards in products in liquid formulae containing hydrolysed proteins, peptides or amino acids

E 415

Xanthan gum

1 200

From birth onwards for use in products based on amino acids or peptides for use with patients who have problems with impairment of the gastrointestinal tract, protein mal-absorption or inborn errors of metabolism

E 440

Pectins

10 000

From birth onwards in products used in case of gastro-intestinal disorders

E 466

Carboxy methyl cellulose

10 000

From birth onwards in products for the dietary management of metabolic disorders

E 471

Mono- and diglycerides of fatty acids

5 000

From birth onwards in specialised diets, particularly those devoid of proteins

E 472c

Citric acid esters of mono- and diglycerides of fatty acids

7 500

only when sold as powder; From birth onwards

E 472c

Citric acid esters of mono- and diglycerides of fatty acids

9 000

only when sold as liquid; From birth onwards

E 473

Sucrose esters of fatty acids

120

only products containing hydrolysed proteins, peptides and amino acids

E 1450

Starch sodium octenyl succinate

20 000

13.2

Dietary foods for special medical purposes defined in Directive 1999/21/EC (excluding products from food category 13.1.5)

Products in this category can also contain additives that are allowed in the corresponding food categories

Group I

Additives

Group II

Colours at quantum satis

quantum satis

Group III

Colours with combined maximum limit

50

Group IV

Polyols

quantum satis

E 160d

Lycopene

30

E 200-213

Sorbic acid — sorbates; Benzoic acid — benzoates

1 500

(1) (2)

E 338-452

Phosphoric acid — phosphates — di-, tri- and polyphosphates

5 000

(1) (4)

E 405

Propane-1, 2-diol alginate

1 200

E 406

Agar

quantum satis

only foods in tablet and coated tablet form

E 432-436

Polysorbates

1 000

(1)

E 473-474

Sucrose esters of fatty acids — sucroglycerides

5 000

(1)

E 475

Polyglycerol esters of fatty acids

5 000

E 477

Propane-1,2-diol esters of fatty acids

1 000

E 481-482

Stearoyl-2-lactylates

2 000

(1)

E 491-495

Sorbitan esters

5 000

(1)

E 950

Acesulfame K

450

E 951

Aspartame

1 000

E 952

Cyclamic acid and its Na and Ca salts

400

(51)

E 954

Saccharin and its Na, K and Ca salts

200

(52)

E 955

Sucralose

400

E 959

Neohesperidine DC

100

E 961

Neotame

32

E 962

Salt of aspartame-acesulfame

450

(11)a (49) (50)

| (1): | The additives may be added individually or in combination |
| --- | --- |

(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 |
| --- | --- |

(2):

The maximum level is applicable to the sum and the levels are expressed as the free acid

| (4): | The maximum level is expressed as P2O5 |
| --- | --- |

(4):

The maximum level is expressed as P2O5

| (11): | Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent |
| --- | --- |

(11):

Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent

| (49): | The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) |
| --- | --- |

(49):

The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)

| (50): | The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 |
| --- | --- |

(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 |
| --- | --- |

(51):

Maximum usable levels are expressed in free acid

| (52): | Maximum usable levels are expressed in free imide |
| --- | --- |

(52):

Maximum usable levels are expressed in free imide

13.3

Dietary foods for weight control diets intended to replace total daily food intake or an individual meal (the whole or part of the total daily diet)

Group I

Additives

Group II

Colours at quantum satis

quantum satis

Group III

Colours with combined maximum limit

50

Group IV

Polyols

quantum satis

E 160d

Lycopene

30

E 200-213

Sorbic acid — sorbates; Benzoic acid — benzoates

1 500

(1) (2)

E 338-452

Phosphoric acid — phosphates — di-, tri- and polyphosphates

5 000

(1) (4)

E 405

Propane-1, 2-diol alginate

1 200

E 432-436

Polysorbates

1 000

(1)

E 473-474

Sucrose esters of fatty acids — sucroglycerides

5 000

(1)

E 475

Polyglycerol esters of fatty acids

5 000

E 477

Propane-1,2-diol esters of fatty acids

1 000

E 481-482

Stearoyl-2-lactylates

2 000

(1)

E 491-495

Sorbitan esters

5 000

(1)

E 950

Acesulfame K

450

E 951

Aspartame

800

E 952

Cyclamic acid and its Na and Ca salts

400

(51)

E 954

Saccharin and its Na, K and Ca salts

240

(52)

E 955

Sucralose

320

E 959

Neohesperidine DC

100

E 961

Neotame

26

E 962

Salt of aspartame-acesulfame

450

(11)a (49) (50)

| (1): | The additives may be added individually or in combination |
| --- | --- |

(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 |
| --- | --- |

(2):

The maximum level is applicable to the sum and the levels are expressed as the free acid

| (4): | The maximum level is expressed as P2O5 |
| --- | --- |

(4):

The maximum level is expressed as P2O5

| (11): | Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent |
| --- | --- |

(11):

Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent

| (49): | The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) |
| --- | --- |

(49):

The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)

| (50): | The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 |
| --- | --- |

(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 |
| --- | --- |

(51):

Maximum usable levels are expressed in free acid

| (52): | Maximum usable levels are expressed in free imide |
| --- | --- |

(52):

Maximum usable levels are expressed in free imide

13.4

Foods suitable for people intolerant to gluten as defined by Regulation (EC) No 41/2009

Products in this category can also use additives that are allowed in the corresponding food counterparts categories

Group I

Additives

including dry pasta

Group II

Colours at quantum satis

quantum satis

Group IV

Polyols

quantum satis

E 338-452

Phosphoric acid — phosphates — di-, tri- and polyphosphates

5 000

(1) (4)

In addition, all additives in the gluten containing counterparts are authorised

| (1): | The additives may be added individually or in combination |
| --- | --- |

(1):

The additives may be added individually or in combination

| (4): | The maximum level is expressed as P2O5 |
| --- | --- |

(4):

The maximum level is expressed as P2O5

14

Beverages

14.1

Non-alcoholic beverages

14.1.1

Water, including natural mineral water as defined in Directive 2009/54/EC and spring water and all other bottled or packed waters

E 338-452

Phosphoric acid — phosphates — di-, tri- and polyphosphates

500

(1) (4)

only prepared table waters

| (1): | The additives may be added individually or in combination |
| --- | --- |

(1):

The additives may be added individually or in combination

| (4): | The maximum level is expressed as P2O5 |
| --- | --- |

(4):

The maximum level is expressed as P2O5

| (48): | Mineral salts added to prepared table waters for standardisation are not classified as additives |
| --- | --- |

(48):

Mineral salts added to prepared table waters for standardisation are not classified as additives

14.1.2

Fruit juices as defined by Directive 2001/112/EC and vegetable juices

Group I

Additives

only vegetable juices

E 170

Calcium carbonate

quantum satis

only grape juice

E 200-203

Sorbic acid — sorbates

500

(1) (2)

only Sød ... saft and sødet ... saft

E 200-213

Sorbic acid — sorbates; Benzoic acid — benzoates

2 000

(1) (2)

only grape juice, unfermented, for sacramental use

E 210-213

Benzoic acid — benzoates

200

(1) (2)

only Sød ... saft and sødet ... saft

E 220-228

Sulphur dioxide — sulphites

2 000

(3)

only concentrated grape juice for home wine-making

E 220-228

Sulphur dioxide — sulphites

50

(3)

only orange, grapefruit, apple and pineapple juice for bulk dispensing in catering establishments

E 220-228

Sulphur dioxide — sulphites

350

(3)

only lime and lemon juice

E 220-228

Sulphur dioxide — sulphites

70

(3)

only grape juice, unfermented, for sacramental use

E 296

Malic acid

3 000

only pineapple juice

E 300

Ascorbic acid

quantum satis

E 330

Citric acid

3 000

E 336

Potassium tartrates

quantum satis

only grape juice

E 440

Pectins

3 000

only pineapple and passion fruit juice

E 900

Dimethyl polysiloxane

10

only pineapple juice and Sød ... saft and sødet ... saft

| (1): | The additives may be added individually or in combination |
| --- | --- |

(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 |
| --- | --- |

(2):

The maximum level is applicable to the sum and the levels are expressed as the free acid

| (3): | Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present |
| --- | --- |

(3):

Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present

14.1.3

Fruit nectars as defined by Directive 2001/112/EC and vegetable nectars and similar products

Group I

Additives

only vegetable nectars, E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used

E 200-203

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 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

5 000

E 296

Malic acid

quantum satis

only traditional Swedish and Finnish fruit syrups

E 300

Ascorbic acid

quantum satis

E 330

Citric acid

5 000

E 440

Pectins

3 000

only pineapple and passion fruit

E 466

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

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-reduced or with no added sugar

| (11): | Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent |
| --- | --- |

(11):

Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent

| (49): | The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) |
| --- | --- |

(49):

The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)

| (50): | The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 |
| --- | --- |

(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 |
| --- | --- |

(51):

Maximum usable levels are expressed in free acid

| (52): | Maximum usable levels are expressed in free imide |
| --- | --- |

(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 and malt products

Group III

Colours with combined maximum limit

100

(25)

excluding chocolate milk and malt products

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

E 242

Dimethyl dicarbonate

250

(24)

E 297

Fumaric acid

1 000

only instant powders for fruit-based drinks

E 338-452

Phosphoric acid — phosphates — di-, tri- and polyphosphates

700

(1) (4)

E 338-452

Phosphoric acid — phosphates — di-, tri- and polyphosphates

500

(1) (4)

only sport drinks

E 338-452

Phosphoric acid — phosphates — di-, tri- and polyphosphates

4 000

(1) (4)

only whey protein containing sport drinks

E 338-452

Phosphoric acid — phosphates — di-, tri- and polyphosphates

20 000

(1) (4)

only vegetable protein drinks

E 338-452

Phosphoric acid — phosphates — di-, tri- and polyphosphates

2 000

(1) (4)

only chocolate and malt dairy-based drinks

E 355-357

Adipic acid — adipates

10 000

(1)

only powders for home preparation of drinks

E 363

Succinic acid

3 000

only powders for home preparation of drinks

E 405

Propane-1, 2-diol alginate

300

E 426

Soybean hemicellulose

5 000

only dairy-based drinks intended for retail sale

E 444

Sucrose acetate isobutyrate

300

only cloudy drinks

E 445

Glycerol esters of wood rosins

100

only cloudy drinks

E 459

Beta-cyclodextrin

500

only flavoured powdered instant drinks

E 473-474

Sucrose esters of fatty acids — sucroglycerides

5 000

(1)

only aniseed-based, dairy-based, coconut and almond drinks

E 473-474

Sucrose esters of fatty acids — sucroglycerides

10 000

(1)

only powders for the preparation of hot beverages

E 481-482

Sodium and Calcium stearoyl-2-lactylates

2 000

(1)

only powders for the preparation of hot beverages

E 900

Dimethyl polysiloxane

10

E 950

Acesulfame K

350

only energy-reduced or with no added sugar

E 951

Aspartame

600

only energy-reduced or with no added sugar

E 952

Cyclamic acid and its Na and Ca salts

250

(51)

only energy-reduced or with no added sugar

E 954

Saccharin and its Na, K and Ca salts

80

(52)

only energy-reduced or with no added sugar

E 954

Saccharin and its Na, K and Ca salts

100

(52)

only “gaseosa” energy-reduced or with no added sugar

E 955

Sucralose

300

only energy-reduced or with no added sugar

E 959

Neohesperidine DC

30

only energy-reduced or with no added sugar, except milk and milk derivative based flavoured drinks

E 959

Neohesperidine DC

50

only milk and milk derivative based flavoured drinks, energy-reduced or with no added sugar

E 957

Thaumatin

0,5

only water based flavoured non-alcoholic drinks, as flavour enhancer only

E 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 |
| --- | --- |

(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 |
| --- | --- |

(2):

The maximum level is applicable to the sum and the levels are expressed as the free acid

| (3): | Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present |
| --- | --- |

(3):

Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present

| (4): | The maximum level is expressed as P2O5 |
| --- | --- |

(4):

The maximum level is expressed as P2O5

| (11): | Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent |
| --- | --- |

(11):

Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent

| (49): | The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) |
| --- | --- |

(49):

The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)

| (50): | The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 |
| --- | --- |

(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 |
| --- | --- |

(51):

Maximum usable levels are expressed in free acid

| (52): | Maximum usable levels are expressed in free imide |
| --- | --- |

(52):

Maximum usable levels are expressed in free imide

| (24): | Ingoing amount, residues not detectable |
| --- | --- |

(24):

Ingoing amount, residues not detectable

| (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 |
| --- | --- |

(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 |
| --- | --- |

(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 cereal preparations for infusions, as well as mixes and instant mixes of these products

14.1.5.1

Coffee, coffee extracts

E 901

Beeswax, white and yellow

quantum satis

only coffee beans, as glazing agent

E 902

Candelilla wax

quantum satis

only coffee beans, as glazing agent

E 903

Carnauba wax

200

only coffee beans, as glazing agent

E 904

Shellac

quantum satis

only coffee beans, as glazing agent

14.1.5.2

Other

Group I

Additives

excluding unflavoured leaf tea; including flavoured instant coffee; E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used in drinks

E 200-213

Sorbic acid — 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

1 000

only instant products for preparation of flavoured tea and herbal infusions

E 338-452

Phosphoric acid — phosphates — di-, tri- and polyphosphates

2 000

(1) (4)

only coffee-based drinks for vending machines; Instant tea and instant herbal infusions

E 355-357

Adipic acid — adipates

10 000

(1)

only powders for home preparation of drinks

E 363

Succinic acid

3 000

only powders for home preparation of drinks

E 473-474

Sucrose esters of fatty acids — sucroglycerides

1 000

(1)

only canned liquid coffee

E 473-474

Sucrose esters of fatty acids — sucroglycerides

10 000

(1)

only powders for the preparation of hot beverages

E 481-482

Sodium and calcium Stearoyl-2-lactylate

2 000

(1)

only powders for the preparation of hot beverages

E 491-495

Sorbitan esters

500

(1)

only liquid tea concentrates and liquid fruit and herbal infusion concentrates

| (1): | The additives may be added individually or in combination |
| --- | --- |

(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 |
| --- | --- |

(2):

The maximum level is applicable to the sum and the levels are expressed as the free acid

| (3): | Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present |
| --- | --- |

(3):

Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present

| (4): | The maximum level is expressed as P2O5 |
| --- | --- |

(4):

The maximum level is expressed as P2O5

| (11): | Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent |
| --- | --- |

(11):

Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent

| (24): | Ingoing amount, residues not detectable |
| --- | --- |

(24):

Ingoing amount, residues not detectable

14.2

Alcoholic beverages, including alcohol-free and low-alcohol 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 alcohol-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 “Obergäriges Einfachbier”; Beers with a minimum acidity of 30 milli-equivalents expressed as NaOH; Brown beers of the “oud bruin” type

E 951

Aspartame

600

only alcohol-free beer or with an alcohol content not exceeding 1,2 % vol; “Bière de table/Tafelbier/Table beer” (original wort content less than 6 %) except for “Obergäriges Einfachbier”; Beers with a minimum acidity of 30 milli-equivalents expressed as NaOH; Brown beers of the “oud bruin” type

E 954

Saccharin and its Na, K and Ca salts

80

(52)

only alcohol-free beer or with an alcohol content not exceeding 1,2 % vol; “Bière de table/Tafelbier/Table beer” (original wort content less than 6 %) except for “Obergäriges Einfachbier”; Beers with a minimum acidity of 30 milli-equivalents expressed as NaOH; Brown beers of the “oud bruin” type

E 955

Sucralose

250

only alcohol-free beer or with an alcohol content not exceeding 1,2 % vol; “Bière de table/Tafelbier/Table beer” (original wort content less than 6 %) except for “Obergäriges Einfachbier”; Beers with a minimum acidity of 30 milli-equivalents expressed as NaOH; Brown beers of the “oud bruin” type

E 959

Neohesperidine DC

10

only alcohol-free beer or with an alcohol content not exceeding 1,2 % vol; “Bière de table/Tafelbier/Table beer” (original wort content less than 6 %) except for “Obergäriges Einfachbier”; Beers with a minimum acidity of 30 milli-equivalents expressed as NaOH; Brown beers of the “oud bruin” type

E 961

Neotame

20

only alcohol-free beer or with an alcohol content not exceeding 1,2 % vol; “Bière de table/Tafelbier/Table beer” (original wort content less than 6 %) except for “Obergäriges Einfachbier”; Beers with a minimum acidity of 30 milli-equivalents expressed as NaOH; Brown beers of the “oud bruin” type

E 962

Salt of aspartame-acesulfame

350

(11)a (49) (50)

only alcohol-free beer or with an alcohol content not exceeding 1,2 % vol; “Bière de table/Tafelbier/Table beer” (original wort content less than 6 %) except for “Obergäriges Einfachbier”; Beers with a minimum acidity of 30 milli-equivalents expressed as NaOH; Brown beers of the “oud bruin” type

E 950

Acesulfame K

25

(52)

only energy-reduced beer

E 951

Aspartame

25

only energy-reduced beer

E 955

Sucralose

10

only energy-reduced beer

E 959

Neohesperidine DC

10

only energy-reduced beer

E 961

Neotame

1

only energy-reduced beer

E 962

Salt of aspartame-acesulfame

25

(11)b (49) (50)

only energy-reduced beer

| (1): | The additives may be added individually or in combination |
| --- | --- |

(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 |
| --- | --- |

(2):

The maximum level is applicable to the sum and the levels are expressed as the free acid

| (3): | Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present |
| --- | --- |

(3):

Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present

| (11): | Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent |
| --- | --- |

(11):

Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent

| (49): | The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) |
| --- | --- |

(49):

The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)

| (50): | The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 |
| --- | --- |

(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 |
| --- | --- |

(52):

Maximum usable levels are expressed in free imide

14.2.2

Wine and other products defined by Regulation (EC) No 1234/2007, and alcohol-free counterparts

The use of additives is authorised in accordance with Council Regulation (EC) No 1234/2007, Council Decision 2006/232/EC and Commission Regulation (EC) No 606/2009 and their implementing measures

E 200-203

Sorbic acid — sorbates

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 |
| --- | --- |

(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 |
| --- | --- |

(2):

The maximum level is applicable to the sum and the levels are expressed as the free acid

| (3): | Maximum levels are expressed as SO2relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present |
| --- | --- |

(3):

Maximum levels are expressed as SO2relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present

| (24): | Ingoing amount, residues not detectable |
| --- | --- |

(24):

Ingoing amount, residues not detectable

14.2.3

Cider and perry

Group I

Additives

E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used

Group II

Colours at quantum satis

quantum satis

excluding cidre bouché

Group III

Colours with combined maximum limit

200

excluding cidre bouché

E 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

1 000

(1) (4)

E 405

Propane-1, 2-diol alginate

100

excluding cidre bouché

E 473-474

Sucrose esters of fatty acids — sucroglycerides

5 000

(1)

E 900

Dimethyl polysiloxane

10

excluding cidre bouché

E 950

Acesulfame K

350

E 951

Aspartame

600

E 954

Saccharin and its Na, K and Ca salts

80

(52)

E 955

Sucralose

50

E 959

Neohesperidine DC

20

E 961

Neotame

20

E 962

Salt of aspartame-acesulfame

350

(11)a (49) (50)

E 999

Quillaia extract

200

(45)

excluding cidre bouché

| (1): | The additives may be added individually or in combination |
| --- | --- |

(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 |
| --- | --- |

(2):

The maximum level is applicable to the sum and the levels are expressed as the free acid

| (3): | Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present |
| --- | --- |

(3):

Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present

| (4): | The maximum level is expressed as P2O5 |
| --- | --- |

(4):

The maximum level is expressed as P2O5

| (11): | Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent |
| --- | --- |

(11):

Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent

| (49): | The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) |
| --- | --- |

(49):

The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)

| (50): | The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 |
| --- | --- |

(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 |
| --- | --- |

(52):

Maximum usable levels are expressed in free imide

| (24): | Ingoing amount, residues not detectable |
| --- | --- |

(24):

Ingoing amount, residues not detectable

| (45): | Calculated as anhydrous extract |
| --- | --- |

(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

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

1 000

(1) (4)

E 353

Metatartaric acid

100

only made wine

E 473-474

Sucrose esters of fatty acids — sucroglycerides

5 000

| (1): | The additives may be added individually or in combination |
| --- | --- |

(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 |
| --- | --- |

(2):

The maximum level is applicable to the sum and the levels are expressed as the free acid

| (3): | Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present |
| --- | --- |

(3):

Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present

| (4): | The maximum level is expressed as P2O5 |
| --- | --- |

(4):

The maximum level is expressed as P2O5

| (24): | Ingoing amount, residues not detectable |
| --- | --- |

(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)

E 220-228

Sulphur dioxide — sulphites

200

(3)

E 338-452

Phosphoric acid — phosphates — di-, tri- and polyphosphates

1 000

(1) (4)

E 473-474

Sucrose esters of fatty acids — sucroglycerides

5 000

(24)

| (1): | The additives may be added individually or in combination |
| --- | --- |

(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 |
| --- | --- |

(2):

The maximum level is applicable to the sum and the levels are expressed as the free acid

| (3): | Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present |
| --- | --- |

(3):

Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present

| (4): | The maximum level is expressed as P2O5 |
| --- | --- |

(4):

The maximum level is expressed as P2O5

| (24): | Ingoing amount, residues not detectable |
| --- | --- |

(24):

Ingoing amount, residues not detectable

14.2.6

Spirit drinks as defined in Regulation (EC) No 110/2008

Group I

Additives

except whisky or whiskey; E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used except in liqueurs

Group II

Colours at quantum satis

quantum satis

except: spirit drinks as defined in article 5(1) and sales denominations listed in Annex II, paragraphs 1-14 of Regulation (EC) No 110/2008 and spirits (preceded by the name of the fruit) obtained by maceration and distillation, London Gin, Sambuca, Maraschino, Marrasquino or Maraskino and Mistrà

Group III

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 (EC) No 110/2008 and spirits (preceded by the name of the fruit) 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 (EC) No 110/2008 and spirits (preceded by the name of the fruit) obtained by maceration and distillation, London Gin, Sambuca, Maraschino, Marrasquino or Maraskino and Mistrà

E 150a-d

Caramels

quantum satis

except: fruit spirits, spirits (preceded by the name of the fruit) obtained by maceration and distillation, London Gin, Sambuca, Maraschino, Marrasquino or Maraskino and Mistrà. Whisky, whiskey can only contain E 150a

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 alcoholic beverages containing whole pears

E 338-452

Phosphoric acid — phosphates — di-, tri- and polyphosphates

1 000

(1) (4)

except: whisky, whiskey

E 405

Propane-1, 2-diol alginate

10 000

only emulsified liqueurs

E 416

Karaya gum

10 000

only egg-based liqueurs

E 445

Glycerol esters of wood rosins

100

only cloudy spirit drinks

E 473-474

Sucrose esters of fatty acids — sucroglycerides

5 000

(1)

except: whisky, whiskey

E 475

Polyglycerol esters of fatty acids

5 000

only emulsified liqueurs

E 481-482

Stearoyl-2-lactylates

8 000

(1)

only emulsified liqueurs

| (1): | The additives may be added individually or in combination |
| --- | --- |

(1):

The additives may be added individually or in combination

| (3): | Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present |
| --- | --- |

(3):

Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present

| (4): | The maximum level is expressed as P2O5 |
| --- | --- |

(4):

The maximum level is expressed as P2O5

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

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

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

1 000

(1) (4)

E 473-474

Sucrose esters of fatty acids — sucroglycerides

5 000

(1)

| (1): | The additives may be added individually or in combination |
| --- | --- |

(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 |
| --- | --- |

(2):

The maximum level is applicable to the sum and the levels are expressed as the free acid

| (4): | The maximum level is expressed as P2O5 |
| --- | --- |

(4):

The maximum level is expressed as P2O5

| (24): | Ingoing amount, residues not detectable |
| --- | --- |

(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 |
| --- | --- |

(26):

In americano E 100, E 101, E 102, E 104, E 120, E 122, E 123, E 124 are authorised individually or in combination

| (27): | In bitter vino E 100, E 101, E 102, E 104, E 110, E 120, E 122, E 123, E 124, E 129 are authorised individually or in combination |
| --- | --- |

(27):

In bitter vino E 100, E 101, E 102, E 104, E 110, E 120, E 122, E 123, E 124, E 129 are authorised individually or in combination

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

Colours with combined maximum limit

200

except bitter soda, sangria, claria, zurra

E 100

Curcumin

100

(28)

only bitter soda

E 101

Riboflavins

100

(28)

only bitter soda

E 102

Tartrazine

100

(28)

only bitter soda

E 104

Quinoline Yellow

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

1 000

(1) (4)

E 473-474

Sucrose esters of fatty acids — sucroglycerides

5 000

(1)

| (1): | The additives may be added individually or in combination |
| --- | --- |

(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 |
| --- | --- |

(2):

The maximum level is applicable to the sum and the levels are expressed as the free acid

| (4): | The maximum level is expressed as P2O5 |
| --- | --- |

(4):

The maximum level is expressed as P2O5

| (24): | Ingoing amount, residues not detectable |
| --- | --- |

(24):

Ingoing amount, residues not detectable

| (28): | In bitter soda E 100, E 101, E 102, E 104, E 110, E 120, E 122, E 123, E 124, E 129 are authorised individually or in combination |
| --- | --- |

(28):

In bitter soda E 100, E 101, E 102, E 104, E 110, E 120, E 122, E 123, E 124, E 129 are authorised individually or in combination

14.2.7.3

Aromatised wine-product cocktails

Group I

Additives

E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used

Group II

Colours at quantum satis

quantum satis

Group III

Colours with combined maximum limit

200

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

1 000

(1) (4)

E 473-474

Sucrose esters of fatty acids — sucroglycerides

5 000

(1)

| (1): | The additives may be added individually or in combination |
| --- | --- |

(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 |
| --- | --- |

(2):

The maximum level is applicable to the sum and the levels are expressed as the free acid

| (4): | The maximum level is expressed as P2O5 |
| --- | --- |

(4):

The maximum level is expressed as P2O5

| (24): | Ingoing amount, residues not detectable |
| --- | --- |

(24):

Ingoing amount, residues not detectable

14.2.8

Other alcoholic drinks including mixtures of alcoholic drinks with non-alcoholic drinks and spirits with less than 15 % of alcohol

Group I

Additives

E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used

Group II

Colours at quantum satis

quantum satis

Group III

Colours with combined maximum limit

200

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

1 000

(1) (4)

E 444

Sucrose acetate isobutyrate

300

only flavoured cloudy alcoholic drinks containing less than 15 % of alcohol

E 445

Glycerol esters of wood rosins

100

only flavoured cloudy alcoholic drinks containing less than 15 % of alcohol

E 473-474

Sucrose esters of fatty acids — sucroglycerides

5 000

(1)

E 481-482

Stearoyl-2-lactylates

8 000

(1)

only flavoured drinks containing less than 15 % of alcohol

E 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-acesulfame

350

(11)a (49) (50)

| (1): | The additives may be added individually or in combination |
| --- | --- |

(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 |
| --- | --- |

(2):

The maximum level is applicable to the sum and the levels are expressed as the free acid

| (4): | The maximum level is expressed as P2O5 |
| --- | --- |

(4):

The maximum level is expressed as P2O5

| (11): | Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent |
| --- | --- |

(11):

Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent

| (49): | The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) |
| --- | --- |

(49):

The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)

| (50): | The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 |
| --- | --- |

(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 |
| --- | --- |

(51):

Maximum usable levels are expressed in free acid

| (52): | Maximum usable levels are expressed in free imide |
| --- | --- |

(52):

Maximum usable levels are expressed in free imide

| (24): | Ingoing amount, residues not detectable |
| --- | --- |

(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

Colours with combined maximum limit

100

excluding extruded or expanded savoury snack products

Group III

Colours with combined maximum limit

200

only extruded or expanded savoury snack products

E 160b

Annatto, Bixin, Norbixin

10

excluding 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

1 000

(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

5 000

(1) (4)

E 392

Extracts of rosemary

50

(41) (46)

E 405

Propane-1, 2-diol alginate

3 000

only cereal- and potato-based snacks

E 416

Karaya gum

5 000

only cereal- and potato-based snacks

E 481-482

Stearoyl-2-lactylates

2 000

(1)

only cereal-based snacks

E 481-482

Stearoyl-2-lactylates

5 000

(1)

only cereal- and potato-based snacks

E 901

Beeswax, white and yellow

quantum satis

as glazing agents only

E 902

Candelilla wax

quantum satis

as glazing agents only

E 903

Carnauba wax

200

as glazing agents only

E 904

Shellac

quantum satis

as glazing agents only

E 950

Acesulfame K

350

E 951

Aspartame

500

E 954

Saccharin and its Na, K and Ca salts

100

(52)

E 955

Sucralose

200

E 959

Neohesperidine DC

50

E 961

Neotame

18

E 961

Neotame

2

as flavour enhancer only

E 962

Salt of aspartame-acesulfame

500

(11)b (49) (50)

| (1): | The additives may be added individually or in combination |
| --- | --- |

(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 |
| --- | --- |

(2):

The maximum level is applicable to the sum and the levels are expressed as the free acid

| (3): | Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present |
| --- | --- |

(3):

Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present

| (4): | The maximum level is expressed as P2O5 |
| --- | --- |

(4):

The maximum level is expressed as P2O5

| (5): | E 214-219: p-hydroxybenzoates (PHB), maximum 300 mg/kg |
| --- | --- |

(5):

E 214-219: p-hydroxybenzoates (PHB), maximum 300 mg/kg

| (11): | Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent |
| --- | --- |

(11):

Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent

| (41): | Expressed on fat basis |
| --- | --- |

(41):

Expressed on fat basis

| (49): | The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) |
| --- | --- |

(49):

The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)

| (50): | The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 |
| --- | --- |

(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 |
| --- | --- |

(52):

Maximum usable levels are expressed in free imide

| (46): | As the sum of carnosol and carnosic acid |
| --- | --- |

(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

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

1 000

(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

5 000

(1) (4)

E 392

Extracts of rosemary

200

(41) (46)

E 416

Karaya gum

10 000

only coating for nuts

E 901

Beeswax, white and yellow

quantum satis

as glazing agents only

E 902

Candelilla wax

quantum satis

as glazing agents only

E 903

Carnauba wax

200

as glazing agents only

E 904

Shellac

quantum satis

as glazing agents only

E 950

Acesulfame K

350

E 951

Aspartame

500

E 954

Saccharin and its Na, K and Ca salts

100

(52)

E 955

Sucralose

200

E 959

Neohesperidine DC

50

E 961

Neotame

18

E 961

Neotame

2

as flavour enhancer only

E 962

Salt of aspartame-acesulfame

500

(11)b (49) (50)

| (1): | The additives may be added individually or in combination |
| --- | --- |

(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 |
| --- | --- |

(2):

The maximum level is applicable to the sum and the levels are expressed as the free acid

| (3): | Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present |
| --- | --- |

(3):

Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present

| (4): | The maximum level is expressed as P2O5 |
| --- | --- |

(4):

The maximum level is expressed as P2O5

| (5): | E 214-219: p-hydroxybenzoates (PHB), maximum 300 mg/kg |
| --- | --- |

(5):

E 214-219: p-hydroxybenzoates (PHB), maximum 300 mg/kg

| (11): | Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent |
| --- | --- |

(11):

Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent

| (13): | Maximum limit expressed on fat |
| --- | --- |

(13):

Maximum limit expressed on fat

| (41): | Expressed on fat basis |
| --- | --- |

(41):

Expressed on fat basis

| (49): | The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) |
| --- | --- |

(49):

The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)

| (50): | The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 |
| --- | --- |

(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 |
| --- | --- |

(52):

Maximum usable levels are expressed in free imide

| (46): | As the sum of carnosol and carnosic acid |
| --- | --- |

(46):

As the sum of carnosol and carnosic acid

16

Desserts excluding products covered in categories 1, 3 and 4

Group I

Additives

Group II

Colours at quantum satis

quantum satis

Group III

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

1 000

(1) (2)

only frugtgrød, rote Grütze and pasha

E 200-203

Sorbic acid — sorbates

2 000

(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 tapioca puddings and similar products

E 280-283

Propionic acid — propionates

1 000

(1) (6)

only Christmas pudding

E 297

Fumaric acid

4 000

only gel-like desserts, fruit-flavoured desserts, dry powdered dessert mixes

E 338-452

Phosphoric acid — phosphates — di-, tri- and polyphosphates

3 000

(1) (4)

E 338-452

Phosphoric acid — phosphates — di-, tri- and polyphosphates

7 000

(1) (4)

only dry powdered dessert mixes

E 355-357

Adipic acid — adipates

1 000

(1)

only dry powdered dessert mixes

E 355-357

Adipic acid — adipates

6 000

(1)

only gel-like desserts

E 355-357

Adipic acid — adipates

1 000

(1)

only fruit-flavoured desserts

E 363

Succinic acid

6 000

E 416

Karaya gum

6 000

E 427

Cassia gum

2 500

only for dairy-based dessert and similar products

E 432-436

Polysorbates

3 000

(1)

E 473-474

Sucrose esters of fatty acids — sucroglycerides

5 000

(1)

E 475

Polyglycerol esters of fatty acids

2 000

E 477

Propane-1,2-diol esters of fatty acids

5 000

E 481-482

Stearoyl-2-lactylates

5 000

(1)

E 483

Stearyl tartrate

5 000

E 491-495

Sorbitan esters

5 000

(1)

E 950

Acesulfame K

350

only energy-reduced or with no added sugar

E 951

Aspartame

1 000

only energy-reduced or with no added sugar

E 952

Cyclamic acid and its Na and Ca salts

250

(51)

only energy-reduced or with no added sugar

E 954

Saccharin and its Na, K and Ca salts

100

(52)

only energy-reduced or with no added sugar

E 955

Sucralose

400

only energy-reduced or with no added sugar

E 957

Thaumatin

5

as flavour enhancer only

E 959

Neohesperidine DC

50

only energy-reduced or with no added sugar

E 961

Neotame

32

only energy-reduced or with no added sugar

E 962

Salt of aspartame-acesulfame

350

(11)a (49) (50)

only energy-reduced or with no added sugar

| (1): | The additives may be added individually or in combination |
| --- | --- |

(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 |
| --- | --- |

(2):

The maximum level is applicable to the sum and the levels are expressed as the free acid

| (4): | The maximum level is expressed as P2O5 |
| --- | --- |

(4):

The maximum level is expressed as P2O5

| (6): | Propionic acid and its salts may be present in certain fermented products resulting from the fermentation process following good manufacturing practice |
| --- | --- |

(6):

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

| (11): | Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent |
| --- | --- |

(11):

Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent

| (49): | The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) |
| --- | --- |

(49):

The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)

| (50): | The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 |
| --- | --- |

(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 |
| --- | --- |

(51):

Maximum usable levels are expressed in free acid

| (52): | Maximum usable levels are expressed in free imide |
| --- | --- |

(52):

Maximum usable levels are expressed in free imide

17

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 capsules and tablets and similar forms, excluding chewable forms

Group I

Additives

E 410, E 412, E 415 E 417 may not be used to produce dehydrated foods intended to rehydrate on ingestion

Group II

Colours at quantum satis

quantum satis

Group III

Colours with combined maximum limit

300

Group IV

Polyols

quantum satis

E 160d

Lycopene

30

E 200-213

Sorbic acid — sorbates; Benzoic acid — benzoates

1 000

(1) (2)

only when supplied in dried form and containing preparations of vitamin A and of combinations of vitamins 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

1 000

E 416

Karaya gum

quantum satis

E 426

Soybean hemicellulose

1 500

E 432-436

Polysorbates

quantum satis

E 459

Beta-cyclodextrin

quantum satis

only foods in tablet and coated tablet form

E 468

Cross-linked sodium carboxy methyl cellulose

30 000

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

10 000

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

2 000

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-acesulfame

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)

18 000

only in capsule and tablet form

E 1204

Pullulan

quantum satis

only in capsule and tablet form

E 1205

Basic methacrylate copolymer

100 000

E 1505

Triethyl citrate

3 500

only in capsule and tablet form

E 1521

Polyethylene glycol

10 000

only in capsule and tablet form

| (1): | The additives may be added individually or in combination |
| --- | --- |

(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 |
| --- | --- |

(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 |
| --- | --- |

(11):

Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent

| (49): | The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) |
| --- | --- |

(49):

The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)

| (50): | The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 |
| --- | --- |

(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 |
| --- | --- |

(51):

Maximum usable levels are expressed in free acid

| (52): | Maximum usable levels are expressed in free imide |
| --- | --- |

(52):

Maximum usable levels are expressed in free imide

| (46): | As the sum of carnosol and carnosic acid |
| --- | --- |

(46):

As the sum of carnosol and carnosic acid

17.2

Food supplements supplied in a liquid form

Group I

Additives

Group II

Colours at quantum satis

quantum satis

Group III

Colours with combined maximum limit

100

E 160d

Lycopene

30

E 200-213

Sorbic acid — sorbates; Benzoic acid — benzoates

2 000

(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

1 000

E 416

Karaya gum

quantum satis

E 426

Soybean hemicellulose

1 500

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

10 000

E 950

Acesulfame K

350

E 951

Aspartame

600

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-acesulfame

350

(11)a (49) (50)

| (1): | The additives may be added individually or in combination |
| --- | --- |

(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 |
| --- | --- |

(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 |
| --- | --- |

(11):

Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent

| (49): | The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) |
| --- | --- |

(49):

The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)

| (50): | The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 |
| --- | --- |

(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 |
| --- | --- |

(51):

Maximum usable levels are expressed in free acid

| (52): | Maximum usable levels are expressed in free imide |
| --- | --- |

(52):

Maximum usable levels are expressed in free imide

| (46): | As the sum of carnosol and carnosic acid |
| --- | --- |

(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

Colours with combined maximum limit

300

only solid food supplements

Group III

Colours with combined maximum limit

100

only liquid food supplements

E 160d

Lycopene

30

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

1 000

E 416

Karaya gum

quantum satis

E 426

Soybean hemicellulose

1 500

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

10 000

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

2 000

E 951

Aspartame

5 500

E 952

Cyclamic acid and its Na and Ca salts

1 250

(51)

E 954

Saccharin and its Na, K and Ca salts

1 200

(52)

E 955

Sucralose

2 400

E 957

Thaumatin

400

E 959

Neohesperidine DC

400

E 961

Neotame

185

E 961

Neotame

2

only food supplements based on vitamin and/or mineral elements, as flavour enhancer

E 962

Salt of aspartame-acesulfame

2 000

(11)a (49) (50)

| (1): | The additives may be added individually or in combination |
| --- | --- |

(1):

The additives may be added individually or in combination

| (11): | Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent |
| --- | --- |

(11):

Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent

| (49): | The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) |
| --- | --- |

(49):

The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)

| (50): | The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 |
| --- | --- |

(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 |
| --- | --- |

(51):

Maximum usable levels are expressed in free acid

| (52): | Maximum usable levels are expressed in free imide |
| --- | --- |

(52):

Maximum usable levels are expressed in free imide

| (46): | As the sum of carnosol and carnosic acid |
| --- | --- |

(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’

---

(1)  
  OJ L 10, 12.1.2002, p. 47.

1

(2)  
  OJ L 164, 26.6.2009, p. 45.

2

(3)  
  OJ L 10, 12.1.2002, p. 53.

3

(4)  
  OJ L 124, 20.5.2009, p. 21.

4

(5)  
  OJ L 15, 17.1.2002, p. 19.

5

(6)  
  OJ L 10, 12.1.2002, p. 58.

6

(7)  
  OJ L 10, 12.1.2002, p. 67.

7

(8)  
  OJ L 197, 3.8.2000, p. 19.

8

(9)  
  OJ L 299, 16.11.2007, p. 1.

9

(10)  
  OJ L 39, 13.2.2008, p. 16.

10

(11)  
  OJ L 149, 14.6.1991, p. 1.

11

(12)  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).

12

(*1)  Canthaxanthin is not authorised in the food categories listed in Part D and E. The substance is in list B1 because it is used in medicinal products in accordance with Directive 2009/35/EC of the European Parliament and of the Council (OJ L 109, 30.4.2009, p. 10).

*1

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

13

(14)  May not be used in jelly mini-cups.

14

(15)  May not be used to produce dehydrated foods intended to rehydrate on ingestion.

15

(16)  May not be used in jelly confectionery.

16

(17)  
  OJ L 401, 30.12.2006, p. 1.

17

(18)  
  OJ L 339, 6.12.2006, p. 16.

18

(19)  
  OJ L 91, 7.4.1999, p. 29.

19

(20)  
  OJ L 16, 21.1.2009, p. 3.

20

(21)  
  OJ L 183, 12.7.2002, p. 51.

21

---