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

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

01 Dairy products and analogues

01.1 Unflavoured pasteurised and sterilised (including UHT) milk

E 331 Sodium citrates 4 000 only UHT goat milk

E 338-452 Phosphoric acid — phosphates — di-, tri- and polyphosphates 1 000 (1) (4) only sterilised and UHT milk

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

(4): The maximum level is expressed as P2O5

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

01.3 Unflavoured fermented milk products, heat-treated after fermentation

Group I Additives

E 200-203 Sorbic acid — sorbates 1 000 (1) (2) only curdled milk

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

(2): The maximum level is applicable to the sum and the levels are expressed as the free acid

01.4 Flavoured fermented milk products including heat-treated products

Group I Additives

Group II Colours at quantum satis

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 960 Steviol glycosides 100 (60) 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

(2): The maximum level is applicable to the sum and the levels are expressed as the free acid

(4): The maximum level is expressed as P2O5

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

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

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

(51): Maximum usable levels are expressed in free acid

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

(60): Expressed as steviol equivalents

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

(4): The maximum level is expressed as P2O5

(41): Expressed on fat basis

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

01.6 Cream and cream powder

01.6.1 Unflavoured pasteurised cream (excluding reduced fat creams)

E 401 Sodium alginate quantum satis

E 402 Potassium alginate quantum satis

E 407 Carrageenan quantum satis

E 466 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

(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

(2): The maximum level is applicable to the sum and the levels are expressed as the free acid

(4): The maximum level is expressed as P2O5

01.7.2 Ripened cheese

E 1105 Lysozyme quantum satis

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

(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

(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

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

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

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

01.7.5 Processed cheese

Group I Additives

Group II Colours at quantum satis quantum satis only flavoured processed cheese

E 100 Curcumin 100 (33) only flavoured processed cheese

E 102 Tartrazine 100 (33) only flavoured processed cheese

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

(2): The maximum level is applicable to the sum and the levels are expressed as the free acid

(4): The maximum level is expressed as P2O5

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

(33): Maximum individually or for the combination of E 100, E 102, E 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

(2): The maximum level is applicable to the sum and the levels are expressed as the free acid

(4): The maximum level is expressed as P2O5

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

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

01.8 Dairy analogues, including beverage whiteners

Group I Additives

Group II Colours at quantum satis quantum satis

E 200-203 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

(2): The maximum level is applicable to the sum and the levels are expressed as the free acid

(4): The maximum level is expressed as P2O5

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

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

(41): Expressed on fat basis

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

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

02.2.1 Butter and concentrated butter and butter oil and anhydrous milkfat

E 160a Carotenes quantum satis except butter from sheep and goats milk

E 500 Sodium carbonates quantum satis only soured cream butter

E 338-452 Phosphoric acid — phosphates — di-, tri- and polyphosphates 2 000 (1) (4) only soured cream butter

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

(4): The maximum level is expressed as P2O5

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

Group I Additives

E 100 Curcumin quantum satis excluding reduced fat butter

E 160a Carotenes quantum satis

E 160b 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

(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

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

(4): The maximum level is expressed as P2O5

(41): Expressed on fat basis

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

03 Edible ices

Group I Additives

Group II Colours at quantum satis quantum satis

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 960 Steviol glycosides 200 (60) only energy-reduced or with no added sugar

E 961 Neotame 26 only energy-reduced or with no added sugar

E 962 Salt of aspartame-acesulfame 800 (11)b (49) (50) only energy-reduced or with no added sugar

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

(2): The maximum level is applicable to the sum and the levels are expressed as the free acid

(4): The maximum level is expressed as P2O5

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

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

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

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

(51): Maximum usable levels are expressed in free acid

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

(60): Expressed as steviol equivalents

04 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

(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

04.1.3 Frozen fruit and vegetables

E 220-228 Sulphur dioxide — sulphites 50 (3) only white vegetables including mushrooms and white pulses

E 220-228 Sulphur dioxide — sulphites 100 (3) only frozen and deep-frozen potatoes

E 300 Ascorbic acid quantum satis

E 301 Sodium ascorbate quantum satis

E 302 Calcium ascorbate quantum satis

E 330 Citric acid quantum satis

E 331 Sodium citrates quantum satis

E 332 Potassium citrates quantum satis

E 333 Calcium citrates quantum satis

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

04.2 Processed fruit and vegetables

04.2.1 Dried fruit and vegetables

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

E 101 Riboflavins quantum satis only preserves of red fruit

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

(2): The maximum level is applicable to the sum and the levels are expressed as the free acid

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

(34): Maximum individually or for the combination of E 120, E 122, E 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 960 Steviol glycosides 100 (60) 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

(2): The maximum level is applicable to the sum and the levels are expressed as the free acid

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

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

(34): Maximum individually or for the combination of E 120, E 122, E 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)

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

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

(56): Expressed as Fe

(60): Expressed as steviol equivalents

04.2.3 Canned or bottled fruit and vegetables

E 101 Riboflavins quantum satis only preserves of red fruit

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

(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

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

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

(51): Maximum usable levels are expressed in free acid

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

(55): Expressed as Sn

(56): Expressed as Fe

04.2.4 Fruit and vegetable preparations, excluding products covered by 5.4

04.2.4.1 Fruit and vegetable preparations excluding compote

Group I Additives

Group II Colours at quantum satis quantum satis only mostarda di frutta

Group III Colours with combined maximum limit 200 only mostarda di frutta

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

E 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 960 Steviol glycosides 200 (60) only energy-reduced

E 961 Neotame 32 only energy-reduced

E 962 Salt of aspartame-acesulfame 350 (11)a (49) (50) only energy-reduced

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

(2): The maximum level is applicable to the sum and the levels are expressed as the free acid

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

(4): The maximum level is expressed as P2O5

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

(34): Maximum individually or for the combination of E 120, E 122, E 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)

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

(51): Maximum usable levels are expressed in free acid

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

(60): Expressed as steviol equivalents

04.2.4.2 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 960 Steviol glycosides 200 (60) 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

(2): The maximum level is applicable to the sum and the levels are expressed as the free acid

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

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

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

(51): Maximum usable levels are expressed in free acid

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

(60): Expressed as steviol equivalents

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

Group IV Polyols quantum satis only energy-reduced or with no added sugar

E 100 Curcumin quantum satis except chestnut purée

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 960 Steviol glycosides 200 (60) 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

(2): The maximum level is applicable to the sum and the levels are expressed as the free acid

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

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

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

(51): Maximum usable levels are expressed in free acid

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

(31): Maximum individually or in combination with E 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

(60): Expressed as steviol equivalents

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 960 Steviol glycosides 200 (60) 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

(2): The maximum level is applicable to the sum and the levels are expressed as the free acid

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

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

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

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

(51): Maximum usable levels are expressed in free acid

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

(31): Maximum individually or in combination with E 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

(60): Expressed as steviol equivalents

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

(4): The maximum level is expressed as P2O5

(41): Expressed on fat basis

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

04.2.6 Processed potato products

Group I Additives

E 100 Curcumin quantum satis only dried potato granules and flakes

E 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

(2): The maximum level is applicable to the sum and the levels are expressed as the free acid

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

(4): The maximum level is expressed as P2O5

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

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 960 Steviol glycosides 270 (60) only energy-reduced or with no added sugars

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

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

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

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

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

(60): Expressed as steviol equivalents

05.2 Other confectionery including breath freshening microsweets

Group I Additives The substances listed under numbers E 400, E 401, E 402, E 403, E 404, E 406, E 407, 407a, E 410, E 412, E 413, E 414, E 415, E 417, E 418, E 425 and E 440 may not be used in jelly mini-cups, defined, for the purpose of this Regulation, as jelly confectionery of a firm consistence, contained in semi rigid mini-cups or mini-capsules, intended to be ingested in a single bite by exerting pressure on the mini-cups or mini-capsule to project the confectionery into the mouth; E 410, E 412, E 415 E 417 may not be used to produce dehydrated foods intended to rehydrate on ingestion. E425 may not be used in jelly confectionery

Group II Colours at quantum satis quantum satis

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 960 Steviol glycosides 270 (60) 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 960 Steviol glycosides 330 (60) 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 960 Steviol glycosides 350 (60) only confectionary 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 960 Steviol glycosides 2 000 (60) 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 960 Steviol glycosides 670 (60) 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

(2): The maximum level is applicable to the sum and the levels are expressed as the free acid

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

(4): The maximum level is expressed as P2O5

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

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

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

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

(51): Maximum usable levels are expressed in free acid

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

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

(38): Expressed as aluminium

(60): Expressed as steviol equivalents

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 960 Steviol glycosides 3 300 (60) 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

(2): The maximum level is applicable to the sum and the levels are expressed as the free acid

(4): The maximum level is expressed as P2O5

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

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

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

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

(12): If E 950, E 951, E 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

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

(47): The maximum amount applies to all uses covered by this regulation, including the provisions set out in Annex III

(60): Expressed as steviol equivalents

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 960 Steviol glycosides 330 (60) only confectionary 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 960 Steviol glycosides 270 (60) 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

(2): The maximum level is applicable to the sum and the levels are expressed as the free acid

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

(4): The maximum level is expressed as P2O5

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

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

(41): Expressed on fat basis

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

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

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

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

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

(60): Expressed as steviol equivalents

06 Cereals and cereal products

06.1 Whole, broken, or flaked grain

E 220-228 Sulphur dioxide — sulphites 30 (3) only sago and pearl barley

E 553b Talc quantum satis only rice

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

06.2 Flours and other milled products and starches

06.2.1 Flours

E 338-452 Phosphoric acid — phosphates — di-, tri- and polyphosphates 2 500 (1) (4)

E 338-452 Phosphoric acid — phosphates — di-, tri- and polyphosphates 20 000 (1) (4) only self-raising flour

E 300 Ascorbic acid quantum satis

E 920 L-cysteine quantum satis

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

(4): The maximum level is expressed as P2O5

06.2.2 Starches

Group I Additives

E 220-228 Sulphur dioxide — sulphites 50 (3) excluding starches in infant formulae, follow on formulae and processed cereal-based foods and baby foods

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

06.3 Breakfast cereals

Group I Additives

Group II Colours at quantum satis quantum satis only breakfast cereals other than extruded, puffed and/or fruit-flavoured breakfast cereals

Group IV Polyols quantum satis only breakfast cereals or cereal-based products, energy-reduced or with no added sugar

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 960 Steviol glycosides 330 (60) 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

(4): The maximum level is expressed as P2O5

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

(13): Maximum limit expressed on fat

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

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

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

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

(60): Expressed as steviol equivalents

06.4 Pasta

06.4.1 Fresh pasta

E 270 Lactic acid quantum satis

E 300 Ascorbic acid quantum satis

E 301 Sodium ascorbate quantum satis

E 322 Lecithins quantum satis

E 330 Citric acid quantum satis

E 334 Tartaric acid (L(+)-) quantum satis

E 471 Mono- and diglycerides of fatty acids quantum satis

E 575 Glucono-delta-lactone quantum satis

06.4.2 Dry pasta

Group I Additives only gluten free and/or pasta intended for hypoproteic diets in accordance with Directive 2009/39/EC

06.4.3 Fresh pre-cooked pasta

E 270 Lactic acid quantum satis

E 300 Ascorbic acid quantum satis

E 301 Sodium ascorbate quantum satis

E 322 Lecithins quantum satis

E 330 Citric acid quantum satis

E 334 Tartaric acid (L(+)-) quantum satis

E 471 Mono- and diglycerides of fatty acids quantum satis

E 575 Glucono-delta-lactone quantum satis

06.4.4 Potato Gnocchi

Group I Additives

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

(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

(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

(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

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

(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

(2): The maximum level is applicable to the sum and the levels are expressed as the free acid

(4): The maximum level is expressed as P2O5

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

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

E 260 Acetic acid quantum satis

E 261 Potassium 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 960 Steviol glycosides 330 (60) 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

(2): The maximum level is applicable to the sum and the levels are expressed as the free acid

(4): The maximum level is expressed as P2O5

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

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

(41): Expressed on fat basis

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

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

(51): Maximum usable levels are expressed in free acid

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

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

(38): Expressed as aluminium

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

(60): Expressed as steviol equivalents

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 wa