1995L0002 — EN — 24.02.2001 — 002.001 — 1
This document is meant purely as a documentation tool and the institutions do not assume any liability for its contents
►B EUROPEANPARLIAMENTANDCOUNCILDIRECTIVENo95/2/EC
of20February1995
onfoodadditivesotherthancoloursandsweeteners
(OJ L 61, 18.3.1995, p. 1)
Amended by:
Official Journal
No page date
►M1Directive 96/85/EC of the European Parliament and of the Council of 19
December 1996L 86 4 28.3.1997
►M2Directive 98/72/EC of the European Parliament and of the Council of 15
October 1998L 295 18 4.11.1998
►M3Directive 2001/5/EC of the European Parliament and of the Council of
12 February 2001L 55 59 24.2.2001
Corrected by:
►C1Corrigendum, OJ L 248, 14.10.1995, p. 60 (95/2/EC)
▼B
EUROPEANPARLIAMENTANDCOUNCILDIRECTIVENo95/
2/EC
of20February1995
onfoodadditivesotherthancoloursandsweeteners
THE EUROPEAN PARLIAMENT AND THE COUNCIL OF THE
EUROPEAN UNION,
Having regard to the Treaty establishing the European Community, and
in particular Article 100a thereof,
Having regard to the proposal from the Commission(1),
Having regard to the opinion of the Economic and Social
Committee(2),
Acting in accordance with the procedure laid down in Article 189b of
the Treaty(3),
Having regard to the Council Directive 89/107/EEC of
21 December 1988 on the approximation of the laws of the Member
States concerning food additives authorized for use in foodstuffsintended for human consumption(
4), and in particular Article 3 (2)
thereof,
Whereas differences between national laws relating to preservatives,
antioxidants and other additives and their conditions of use hinder thefree movement of foodstuffs; whereas this may create conditions ofunfair competition;
Whereas the prime consideration for any rules on these food additives
and their conditions of use should be the need to protect the consumer;
Whereas it is generally recognized that unprocessed foodstuffs and
certain other foodstuffs should be free from food additives;
Whereas, having regard to the most recent scientific and toxicological
information on these substances, some of them are to be permitted onlyfor certain foodstuffs and under certain conditions of use;
Whereas it is necessary to lay down strict rules for the use of food
additives in infant formulae, follow-on formulae and weaning foods,as referred to in Council Directive 89/398/EEC of 3 May 1989 on theapproximation of the laws of the Member States relating to foodstuffsintended for particular nutritional uses(
5), and in particular Article 4 (1)
(e) thereof;
Whereas this Directive is not intended to affect rules relating to sweet-
eners and colours;
Whereas, pending specific provisions pursuant to Council Directive 91/
414/EEC of 15 July 1991 concerning the placing of plant protectionproducts on the market(
6), and pursuant to Council Directive 90/642/
EEC of 27 November 1990 on the fixing of maximum levels for pesti-
cide residues in and on certain products of plant origin, including fruitand vegetables(
7), certain substances belonging to this category are
provisionally covered by this Directive;
Whereas the Commission is to adapt Community provisions to accord
with the rules laid down in this Directive;1995L0002 — EN — 24.02.2001 — 002.001 — 2
(1) OJ No C 206, 13. 8. 1992, p. 12, and OJ No C 189, 13. 7. 1993, p. 11.
(2) OJ No C 108, 19. 4. 1993, p. 26.
(3) Opinion of the European Parliament of 26 May 1993 (OJ No C 176, 28. 6.
1993, p. 117), confirmed on 2 December 1993 (OJ No C 342, 20. 12. 1993),
common position of the Council of 10 March 1994 (OJ No C 172, 24. 6.
1994, p. 4) and decision of the European Parliament of 16 November 1994
(OJ No C 341, 5. 12. 1994)
(4) OJ No L 40, 11. 2. 1989, p. 27.
(5) OJ No L 186, 30. 6. 1989, p. 27.
(6) OJ No L 230, 19. 8. 1991, p. 1. Directive as last amended by Commission
Regulation (EEC) No 3600/92 (OJ No L 366, 15. 12. 1992, p. 10).
(7) OJ No L 350, 14. 12. 1990, p. 71.
▼B
Whereas the Scientific Committee for Food has been consulted for
those substances which are not yet the subject of a Community provi-sion;
Whereas it is necessary to include in this Directive specific provisions
concerning additives referred to in other Community provisions;
Whereas it is desirable that when a decision is taken on whether a
particular foodstuff belongs to a certain category of foods, the consulta-
tion of the Standing Committee for Foodstuffs procedure is followed;
Whereas modifications of existing purity criteria for food additives
other than colours and sweeteners and new specifications for thosewhere no purity criteria exist will be adopted in accordance with theprocedure laid down in Article 11 of Directive 89/107/EEC;
Whereas the Scientific Committee for Food has not yet given an
opinion on flour treatment agents; whereas those agents will be thesubject of a separate Directive;
Whereas this Directive replaces Directives 64/54/EEC(
1), 70/357/
EEC(2), 74/329/EEC(3) and 83/463/EEC(4); whereas those Directives
are hereby repealed,
HAVE ADOPTED THIS DIRECTIVE:
Article 1
1. This Directive is a specific Directive forming a part of the
comprehensive Directive, within the meaning of Article 3 of Directive89/107/EEC, and applies to additives other than colours and sweet-
eners. It does not apply to enzymes other than those mentioned in the
Annexes,
2. Only additives which satisfy the requirements laid down by the
Scientific Committee for Food may be used in foodstuffs.
3. For the purpose of this Directive:
(a) ‘preservatives’ are substances which prolong the shelf-life of food-
stuffs by protecting them against deterioration caused by micro-organisms;
(b) ‘antioxidants’ are substances which prolong the shelf-life of food-
stuffs by protecting them against deterioration caused by
oxidation, such as fat rancidity and colour changes;
(c) ‘carriers’, including carrier solvents, are substances used to
dissolve, dilute, disperse or otherwise physically modify a foodadditive without altering its technological function (and withoutexerting any technological effect themselves) in order to facilitate
its handling, application or use;
(d) ‘acids’ are substances which increase the acidity of a foodstuff
and/or impart a sour taste to it;
(e) ‘acidity regulators’ are substances which alter or control the
acidity or alkalinity of a foodstuff;
(f) ‘anti-caking agents’ are substances which reduce the tendency of
individual particles of a foodstuff to adhere to one another;
(g) ‘anti-foaming agents’ are substances which prevent or reduce
foaming;
(h) ‘bulking agents’ are substances which contribute to the volume of
a foodstuff without contributing significantly to its availableenergy value;1995L0002 — EN — 24.02.2001 — 002.001 — 3
(1) OJ No 12, 27. 1. 1964, p. 161/64.
(2) OJ No L 157, 18. 7. 1970, p. 31.
(3) OJ No L 189, 12. 7. 1974, p. 1.
(4) OJ No L 255, 15. 9. 1983, p. 1.▼M2
▼B
▼B
(i) ‘emulsifiers’ are substances which make it possible to form or
maintain a homogenous mixture of two or more immiscible phasessuch as oil and water in a foodstuff;
(j) ‘emulsifying salts’ are substances which convert proteins
contained in cheese into a dispersed form and thereby bring abouthomogenous distribution of fat and other components;
(k) ‘firming agents’ are substances which make or keeptissues of fruit
or vegetables firm or crisp, or interact with gelling agents to
produce or strengthen a gel;
(l) ‘flavour enhancers’ are substances which enhance the existing
taste and/or odour of a foodstuff;
(m) ‘foaming agents’ are substances which make it possible to form a
homogenous dispersion of a gaseous phase in a liquid or solid
foodstuff;
(n) ‘gelling agents’ are substances which give a foodstuff texture
through formation of a gel;
(o) ‘glazing agents’ (including lubricants) are substances which, when
applied to the external surface of a foodstuff, impart a shiny
appearance or provide a protective coating;
(p) ‘humectants’ are substances which prevent foodstuffs from drying
out by counteracting the effect of an atmosphere having a lowdegree of humidity, or promote the dissolution of a powder in anaqueous medium;
(q) ‘modified starches’ are substances obtained by one or more
chemical treatments of edible starches, which may have undergonea physical or enzymatic treatment, and may be acid or alkalithinned or bleached;
(r) ‘packaging gases’ are gases other than air, introduced into a
container before, during or after the placing of a foodstuff in that
container;
(s) ‘propellants’ are gases other than air which expel a foodstuff from
a container;
(t) ‘raising agents’ are substances or combinations of substances
which liberate gas and thereby increase the volume of a dough ora batter;
(u) ‘sequestrants’ are substances which form chemical complexes with
metallic ions;
(v) ‘stabilizers’ are substances which make it possible to maintain the
physico-chemical state of a foodstuff; stabilizers includesubstances which enable the maintenance of a homogenous disper-sion of two or more immiscible substances in a foodstuff andinclude also substances which stabilize, retain or intensify anexisting colour of a foodstuff;
(w) ‘thickeners’ are substances which increase the viscosity of a food-
stuff.
4. Flour treatment agents other than emulsifiers are substances
which are added to flour or dough to improve its baking quality.
5. For the purposes of this Directive the following are not consid-
ered as food additives:
(a) substances used for treatment of drinking water as provided for in
Directive 80/778/EEC(
1);
(b) products containing pectin and derived from dried apple pomace or
peel of citrus fruits, or from a mixture of both, by the action ofdilute acid followed by partial neutralization with sodium or potas-
sium salts (‘liquid pectin’);
(c) chewing gum bases;1995L0002 — EN — 24.02.2001 — 002.001 — 4
(1) OJ No L 229, 30. 8. 1980, p. 11. Directive as last amended by Directive 91/
692/EEC (OJ No L 377, 31. 12. 1991, p. 48).
▼B
(d) white or yellow dextrin, roasted or dextrinated starch, starch modi-
fied by acid or alkali treatment, bleached starch, physicallymodified starch and starch treated by amylolitic enzymes;
(e) ammonium chloride;
(f) blood plasma, edible gelatin, protein hydrolysates and their salts,
milk protein and gluten;
(g) amino acids and their salts other than glutamic acid, glycine,
cysteine and cystine and their salts and having no additive function;
(h) caseinates and casein;
(i) inulin.
Article 2
1. Only substances listed in Annexes I, III, IV and V may be used in
foodstuffs for the purposes mentioned in Article 1(3) and Article 1(4),
2. Food additives listed in Annex I are permitted in foodstuffs, for
the purposes mentioned in Article 1(3) and Article 1(4), with the
exception of those foodstuffs listed in Annex II, following the
‘quantum satis ’ principle,
3. Except where specifically provided for, paragraph 2 does not
apply to:
(a) — unprocessed foodstuffs,
— honey as defined in Directive 74/409/EEC(
1)
— non-emulsified oils and fats of animal or vegetable origin,
— butter,
— pasteurised and sterilised (including UHT) milk (including
plain, skimmed and semi-skimmed) and plain pasteurisedcream,
— unflavoured, live fermented milk products,
— natural mineral water as defined in Directive 80/777/EEC(
2)
and spring water,
— coffee (excluding flavoured instant coffee) and coffee extracts,
— unflavoured leaf tea,— sugars as defined in Directive 73/437/EEC(
3),
— dry pasta, excluding gluten-free and/or pasta intended for hypo-
proteic diets, in accordance with Directive 89/398/EEC,
— natural unflavoured buttermilk (excluding sterilized buttermilk).
Within the meaning of this Directive, the term ‘unprocessed’ means
not having undergone any treatment resulting in a substantialchange in the original state of the foodstuffs; however, the food-stuffs may have been, for example, divided, parted, severed,
boned, minced, skinned, pared, peeled, ground, cut, cleaned,
trimmed, deep-frozen or frozen, chilled, milled or husked, packedor unpacked;
(b) foods for infants and young children as referred to in Directive 89/
398/EEC, including foods for infants and young children not in
good health; these foodstuffs are subject to the provisions of Annex
VI;
(c) the foodstuffs listed in Annex II, which may contain only those
additives referred to in that Annex and those additives referred toin Annexes III and IV under the conditions specified therein.1995L0002 — EN — 24.02.2001 — 002.001 — 5
(1) OJ No L 211, 12. 8. 1974, p. 10.
(2) OJ No L 229, 30. 8. 1980, p. 1.
(3) OJ No L 356, 27. 12. 1973, p. 71.▼M2
▼B
▼M2
▼B
▼M2
▼B
▼B
4. Additives listed in Annexes III and IV may only be used in the
foodstuffs referred to in those Annexes and under the conditions speci-fied therein.
5. Only those additives listed in Annex V may be used as carriers or
carrier solvents for food additives and must be used under the condi-tions specified therein.
6. The provisions of this Directive shall also apply to the corre-
sponding foodstuffs intended for particular nutritional uses in
accordance with Directive 89/398/EEC.
7. Maximum levels indicated in the Annexes refer to foodstuffs as
marketed, unless otherwise stated.
8. In the Annexes to this Directive, ‘ quantum satis ’ means that no
maximum level is specified. However, additives shall be used in accor-dance with good manufacturing practice, at a level not higher than isnecessary to achieve the intended purpose and provided that they donot mislead the consumer.
Article 3
1. The presence of a food additive in a foodstuff is permissible:
— in a compound foodstuff other than one mentioned in Article 2 (3)
to the extent that the food additive is permitted in one of the ingre-
dients of the compound foodstuff, or
— if the foodstuff is destined to be used solely in the preparation of a
compound foodstuff and to an extent such that the compound food-stuff conforms to the provisions of this Directive.
2. Paragraph 1 does not apply to infant formulae, follow-on
formulae and weaning foods, as referred to in Directive 89/398/EEC,except where specially provided for.
Article 4
This Directive shall apply without prejudice to specific Directives
permitting additives listed in the Annexes to be used as sweeteners or
colours.
Article 5
Where necessary, it may be decided by the procedure laid down in
Article 6 of this Directive:
— whether a particular foodstuff not categorized at the moment this
Directive was adopted belongs to a category of foodstuffs referredto in Article 2 or in one of the Annexes, or
— whether a food additive listed in the Annexes and authorized at
‘quantum satis ’ is used in accordance with the criteria referred to
in Article 2, or
— whether a substance is a food additive within the meaning of
Article 1.
Article 6
1. Where the procedure laid down in this Article is to be followed,
the Commission shall be assisted by the Standing Committee for Food-stuffs, set upunder Decision 69/414/EEC(
1), hereinafter referred to as
‘the Committee’.
2. The Chairman shall refer the matter to the Committee either on
his own initiative or at the request of the representative of a Member
State.
3. The representative of the Commission shall submit to the
Committee a draft of the measures to be taken. The Committee shalldeliver its opinion on the draft within a time limit which the Chairman1995L0002 — EN — 24.02.2001 — 002.001 — 6
(1) OJ No L 291, 19. 11. 1969, p. 9.
▼B
may lay down according to the urgency of the matter. The opinion
shall be delivered by the majority laid down in Article 148 (2) of theTreaty in the case of decisions which the Council is required to adopt
on a proposal from the Commission. The votes of the representatives of
the Member States within the Committee shall be weighted in themanner set out in that Article. The Chairman shall not vote.
4. (a) The Commission shall adopt the measures envisaged if they are
in accordance with the opinion of the Committee.
(b) If the measures envisaged are not in accordance with the opinion
of the Committee, or if no opinion is delivered, the Commissionshall, without delay, submit to the Council a proposal relating tothe measures to be taken. The Council shall act by a qualifiedmajority.
If, on the expiry of three months from the date of referral to the
Council, the Council has not acted, the proposed measures shall be
adopted by the Commission.
Article 7
Member States shall, within three years of the entry into force of this
Directive, establish systems to monitor the consumption and use offood additives and report their findings to the Commission.
The Commission shall report to the European Parliament and the
Council within five years of the entry into force of this Directive onthe changes which have taken place in the food additives market, the
levels of use and consumption.
In accordance with the general criteria in point 4 of Annex II to Direc-
tive 89/107/EEC, within five years of the entry into force of thisDirective, the Commission shall review the conditions of use referredto in this Directive, and propose amendments where necessary.
Article 8
1. Directives 64/54/EEC, 70/357/EEC, 74/329/EEC and 83/463/EEC
are hereby repealed.
2. References to these repealed Directives and to the purity criteria
for certain food additives referred to in them shall henceforth beconstrued as references to this Directive.
Article 9
Member States shall bring into force the laws, regulations and admin-
istrative provisions necessary to comply with this Directive not later
than 25 September 1996 in order to:
— allow, by 25 September 1996 at the latest, trade in and use of
products conforming to this Directive,
— prohibit by 25 March 1997 at the latest, trade in and use of products
not conforming to this Directive; products put on the market orlabelled before that date which do not comply with this Directive
may, however, be marketed until stocks are exhausted.
They shall forthwith inform the Commission thereof.When Member States adopt these measures, they shall contain a refer-
ence to this Directive or shall be accompanied by such reference on theoccasion of their official publication. The methods of making suchreference shall be laid down by the Member States.
Article 10
This Directive shall enter into force on the seventh day following that
of its publication in the Official Journal of the European Communities .
Article 11
This Directive is addressed to the Member States.1995L0002 — EN — 24.02.2001 — 002.001 — 7
▼B
ANNEX I
FOOD ADDITIVES GENERALLY PERMITTED FOR USE IN FOODSTUFFS NOT
REFERREDTOINARTICLE2(3)
Note
1. Substances on this list may be added to all foodstuffs with the exception of those referred to in
Article 2 (3) following the quantum satis principle.
2. The substances listed under numbers E 407 and E 440 may be standardized with sugars, on
condition that this is stated in addition to the number and designation.
3. Explanation of symbols used:
* The substances E 290, E 938, E 939, E 941, E 942, E 948 and ►M3E 949◄may also be
used in the foodstuffs referred to in Article 2 (3).
# The substances E 410, E 412, E 415 and E 417 may not be used to produce dehydrated food-
stuffs intended to rehydrate on ingestion.
E No Name
E 170 Calcium carbonates
i) Calcium carbonate
ii) Calcium hydrogen carbonate
E 260 Acetic acid
E 261 Potassium acetate
E 262 Sodium acetates
i) Sodium acetate
ii) Sodium hydrogen acetate (sodium diacetate)
E 263 Calcium acetate
E 270 Lactic acid
E 290 Carbon dioxide*
E 296 Malic acid
E 300 Ascorbic acid
E 301 Sodium ascorbate
E 302 Calcium ascorbate
E 304 Fatty acid esters of ascorbic acid
i) Ascorbyl palmitate
ii) Ascorbyl stearate
E 306 Tocopherol-rich extract
E 307 Alpha-tocopherol
E 308 Gamma-tocopherol
E 309 Delta-tocopherol
E 322 Lecithins
E 325 Sodium lactate
E 326 Potassium lactate
E 327 Calcium lactate
E 330 Citric acid
E 331 Sodium citrates
i) Monosodium citrate
ii) Disodium citrate
iii) Trisodium citrate
E 332 Potassium citrates
i) Monopotassium citrate
ii) Tripotassium citrate
E 333 Calcium citrates
i) Monocalcium citrate
ii) Dicalcium citrate1995L0002 — EN — 24.02.2001 — 002.001 — 8
▼B
E No Name
iii) Tricalcium citrate
E 334 Tartaric acid (L(+)−)
E 335 Sodium tartrates
i) Monosodium tartrate
ii) Disodium tartrate
E 336 Potassium tartrates
i) Monopotassium tartrate
ii) Dipotassium tartrate
E 337 Sodium potassium tartrate
E 350 Sodium malates
i) Sodium malate
ii) Sodium hydrogen malate
E 351 Potassium malate
E 352 Calcium malates
i) Calcium malate
ii) Calcium hydrogen malate
E 354 Calcium tartrate
E 380 Triammonium citrate
E 400 Alginic acid
E 401 Sodium alginate
E 402 Potassium alginate
E 403 Ammonium alginate
E 404 Calcium alginate
E 406 Agar
E 407 Carrageenan
E 407a Processed eucheuma seaweedE 410 Locust bean gum #
E 412 Guar gum #
E 413 Tragacanth
E 414 Acacia gum (gum arabic)
E 415 Xanthan gum #
E 417 Tara gum #
E 418 Gellan gum
E 422 GlycerolE 440 Pectins
i) Pectin
ii) amidated pectin
E 460 Cellulose
i) Microcrystalline cellulose
ii) Powdered cellulose
E 461 Methyl cellulose
E 463 Hydroxypropyl celluloseE 464 Hydroxypropyl methyl cellulose
E 465 Ethyl methyl cellulose
E 466 Carboxy methyl cellulose
Sodium carboxy methyl cellulose
E 469 Enzymatically hydrolysed carboxy methyl celluloseE 470a Sodium, potassium and calcium salts of fatty acids1995L0002 — EN — 24.02.2001 — 002.001 — 9
▼M1
▼B
▼M2
▼B
▼B
E No Name
E 470b Magnesium salts of fatty acids
E 471 Mono- and diglycerides of fatty acids
E 472a Acetic acid esters of mono- and diglycerides of fatty acids
E 472b Lactic acid esters of mono- and diglycerides of fatty acids
E 472c Citric acid esters of mono- and diglycerides of fatty acids
E 472d Tartaric acid esters of mono- and diglycerides of fatty acids
E 472e Mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids
E 472f Mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids
E 500 Sodium carbonates
i) Sodium carbonate
ii) Sodium hydrogen carbonate
iii) Sodium sesquicarbonate
E 501 Potassium carbonates
i) Potassium carbonate
ii) Potassium hydrogen carbonate
E 503 Ammonium carbonates
i) Ammonium carbonate
ii) Ammonium hydrogen carbonate
E 504 Magnesium carbonates
i) Magnesium carbonate
ii) Magnesium hydroxide carbonate (syn: Magnesium hydrogen carbonate)
E 507 Hydrochloric acid
E 508 Potassium chloride
E 509 Calcium chloride
E 511 Magnesium chloride
E 513 Sulphuric acid
E 514 Sodium sulphates
i) Sodium sulphate
ii) Sodium hydrogen sulphate
E 515 Potassium sulphates
i) Potassium sulphate
ii) Potassium hydrogen sulphate
E 516 Calcium sulphate
E 524 Sodium hydroxide
E 525 Potassium hydroxide
E 526 Calcium hydroxide
E 527 Ammonium hydroxide
E 528 Magnesium hydroxide
E 529 Calcium oxide
E 530 Magnesium oxide
E 570 Fatty acids
E 574 Gluconic acid
E 575 Glucono-delta-lactone
E 576 Sodium gluconate
E 577 Potassium gluconate
E 578 Calcium gluconate
E 640 Glycine and its sodium salt
E 920 L-Cysteine (1)
E 938 Argon*1995L0002 — EN — 24.02.2001 — 002.001 — 10
▼M2
▼B
▼B
E No Name
E 939 Helium*
E 941 Nitrogen*
E 942 Nitrous oxide*
E 948 Oxygen*
E 949 Hydrogen *E 1103 InvertaseE 1200 Polydextrose
E 1404 Oxidized starch
E 1410 Monostarch phosphate
E 1412 Distarch phosphate
E 1413 Phosphated distarch phosphate
E 1414 Acetylated distarch phosphate
E 1420 Acetylated starch
E 1422 Acetylated distarch adipate
E 1440 Hydroxy propyl starch
E 1442 Hydroxy propyl distarch phosphate
E 1450 Starch sodium octenyl succinate
E 1451 Acetylated oxidised starch
(1) May be used only as a flour treatment agent.1995L0002 — EN — 24.02.2001 — 002.001 — 11
▼M3
▼M2
▼B
▼M2
▼B
ANNEX II
FOODSTUFFS IN WHICH A LIMITED NUMBER OF ADDITIVES OF ANNEX I MAY BE
USED
Foodstuff Additive Maximum level
Cocoa and chocolate products
as defined in Directive 73/241/
EEC (1)E 330 Citric acid 0,5 %
E 322 Lecithins quantum satis
E 334 Tartaric acid 0,5 %E 422 Glycerol quantum satis
E 471 Mono- and diglycerides
of fatty acidsquantum satis
E 170 Calcium carbonates/C148/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C149/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C1507 % on dry matter without
fat expressed as potassium
carbonatesE 500 Sodium carbonates
E 501 Potassium carbonates
E 503 Ammonium carbonates
E 504 Magnesium carbonates
E 524 Sodium hydroxideE 525 Potassium hydroxide
E 526 Calcium hydroxide
E 527 Ammonium hydroxide
E 528 Magnesium hydroxide
E 530 Magnesium oxide
E 414 Acacia gum/C148/C147/C147/C147/C147/C147/C149/C147/C147/C147/C147/C147/C150as glazing agents only
quantum satis E 440 Pectins
Fruit juices and nectars as
defined in Directive 93/77/
EEC (
2)E 300 Ascorbic acid quantum satis
Pineapple juice as defined in
Directive 93/77/EECE 296 Malic acid 3 g/l
Nectars as defined in Directive
93/77/EECE 330 Citric acid 5 g/l
E 270 Lactic acid 5 g/l
Grape juice as defined in Direc-
tive 93/77/EECE 170 Calcium carbonates quantum satis
E 336 Potassium tartrates quantum satis
Fruit juices as defined in Direc-
tive 93/77/EECE 330 Citric acid 3 g/l
Extra jam and extra jelly, as
defined in Directive 79/693/
EEC (3)E 440 Pectins quantum satis
E 270 Lactic acid quantum satis
E 296 Malic acid
E 300 Ascorbic acid
E 327 Calcium lactate
E 330 Citric acid
E 331 Sodium citrates
E 333 Calcium citratesE 334 Tartaric acid
E 335 Sodium tartrates
E 350 Sodium malates1995L0002 — EN — 24.02.2001 — 002.001 — 12
▼B
Foodstuff Additive Maximum level
E 471 Mono- and diglycerides
of fatty acidsquantum satis
Jam, jellies and marmalades as
defined in Directive 79/693/EEC and other similar fruit
spreads including low-calorie
productsE 440 Pectins quantum satis
E 270 Lactic acid quantum satis
E 296 Malic acidE 300 Ascorbic acid
E 327 Calcium lactate
E 330 Citric acid
E 331 Sodium citrates
E 333 Calcium citratesE 334 Tartaric acid
E 335 Sodium tartrates
E 350 Sodium malates
E 400 Alginic acid 10 g/kg
(individually or in combination)
E 401 Sodium alginateE 402 Potassium alginate
E 403 Ammonium alginate
E 404 Calcium alginate
E 406 Agar
E 407 CarrageenanE 410 Locust bean gum
E 412 Guar gum
E 415 Xanthan gumE 418 Gellan gum
Ε471Μοno and diglycerides
of fatty acidsquantum satis
E 509 Calcium chloride quantum satis
E 524 Sodium hydroxide
Partially dehydrated and dehy-
drated milk as defined in Direc-
tive 76/118/EEC (
4)E 300 Ascorbic acid quantum satis
E 301 Sodium ascorbate
E 304 Fatty acid esters of
ascorbic acid
E 322 Lecithins
E 331 Sodium citrates
E 332 Potassium citrates
E 407 CarrageenanE 500 ii) Sodium bicarbonate
E 501 ii) Potassium bicarbo-
nate
E 509 Calcium chloride
Plain pasteurised cream E 401 Sodium alginate quantum satis
E 402 Potassium alginate
E 407 Carrageenan1995L0002 — EN — 24.02.2001 — 002.001 — 13
▼M2
▼B
▼M2
▼M2
Foodstuff Additive Maximum level
E 466 Sodium carboxy
methyl cellulose
E 471 Mono- and diglycerides
of fatty acids
►M2Frozen and deep-frozen
unprocessed fruit and vegeta-
bles; pre-packed, refrigerated
unprocessed fruit and vegeta-
bles ready for consumption and
pre-packed unprocessed and
peeled potatoes. ◄300 Ascorbic acid quantum satis
E 301 Sodium ascorbate
E 302 Calcium ascorbate
E 330 Citric acid
Fruit compote E 331 Sodium citrates
E 332 Potassium citrates
Unprocessed fish, crustaceans
and molluscs, including such
products frozen and deep-
frozenE 333 Calcium citrates
Quick-cook rice E 471 Mono- and diglycerides
of fatty acidsquantum satis
E 472a Acetic acid esters of
mono- and diglycerides of
fatty acids
Non emulsified oils and fats of
animal or vegetable origin
(except virgin oils and olive
oils)E 304 Fatty acid esters of
ascorbic acidquantum satis
E 306 Tocopherol-rich extract
E 307 Alpha-tocopherol
E 308 Gamma-tocopherol
E 309 Delta-tocopherol
E 322 Lecithins 30 g/lE 471 Mono- and diglycerides
of fatty acids10 g/l
E 330 Citric acid quantum satis
E 331 Sodium citratesE 332 Potassium citrates
E 333 Calcium citrates
Non-emulsified oils and fats of
animal or vegetable origin
(except virgin oils and olive
oils) specifically intended for
cooking and/or frying purposes
or for the preparation of gravyE 270 Lactic acid quantum satis
E 300 Ascorbic acid
E 304 Fatty acid esters of
ascorbic
E 306 Tocopherol-rich extract
E 307 Alpha-tocopherolE 308 Gamma-tocopherolE 309 Delta-tocopherol
E 322 Lecithins 30 g/l
E 471 Mono- and diglycerides
of fatty acids10 g/l1995L0002 — EN — 24.02.2001 — 002.001 — 14
▼B
▼M2
▼M2
Foodstuff Additive Maximum level
E 472 c Citric acid esters of
mono-and diglycerides of
fatty acidsquantum satis
E 330 Citric acid
E 331 Sodium citrates
E 332 Potassium citrates
E 333 Calcium citrates
Refined olive oil, including
olive pomace oilE 307 Alfa-tocopherol 200 mg/l
Ripened cheese E 170 Calcium carbonates quantum satis
E 504 Magnesium carbonates
E 509 Calcium chloride
E 575 Glucono-delta-lactone
Mozzarella and whey cheese E 260 Acetic acid quantum satis
E 270 Lactic acid quantum satis
E 330 Citric acid
E 575 Glucono-delta-lactone
Canned and bottled fruit and
vegetablesE 260 Acetic acid quantum satis
E 261 Potassium acetate
E 262 Sodium acetates
E 263 Calcium acetate
E 270 Lactic acid
E 296 Malic acid quantum satis
E 300 Ascorbic acid
E 301 Sodium ascorbate
E 302 Calcium ascorbate
E 325 Sodium lactate
E 326 Potassium lactate
E 327 Calcium lactate
E 330 Citric acid
E 331 Sodium citrates
E 332 Potassium citrates
E 333 Calcium citrates
E 334 Tartaric acid
E 335 Sodium tartrates
E 336 Potassium tartrates
E 337 Sodium potassium
tartrate
E 509 Calcium chloride
E 575 Glucono-delta-lactone
Gehakt E 300 Ascorbic Acid quantum satis
E 301 Sodium ascorbate
E 302 Calcium ascorbate1995L0002 — EN — 24.02.2001 — 002.001 — 15
▼B
▼M2
▼B
▼M2
▼B
▼M2
▼B
Foodstuff Additive Maximum level
E 330 Citric acid quantum satis
E 331 Sodium citrates
E 332 Potassium citrates
E 333 Calcium citrates
Pre-packed preparations of
fresh minced meatE 300 Ascorbic acid quantum satis
E 301 Sodium ascorbate
E 302 Calcium ascorbate
E 330 Citric acidE 331 Sodium citrates
E 332 Potassium citrates
E 333 Calcium citrates
Bread prepared solely with the
following ingredients: wheat-
flour, water, yeast or leaven,
saltE 260 Acetic acid quantum satis
E 261 Potassium acetate
E 262 Sodium acetates
E 263 Calcium acetate
E 270 Lactic acid
E 300 Ascorbic acid
E 301 Sodium ascorbate
E 302 Calcium ascorbateE 304 Fatty acid esters of
ascorbic acid
E 322 Lecithins
E 325 Sodium lactate
E 326 Potassium lactate
E 327 Calcium lactate
E 471 Mono- and diglycerides
of fatty acids
E 472a Acetic acid esters of
mono- and diglycerides of
fatty acids
E 472d Tartaric acid esters of
mono- and diglycerides of
fatty acids
E 472e Mono- and diacetyl
tartaric acid esters of mono-
and diglycerides of fatty acids
E 472f Mixed acetic and
tartaric acid esters of mono-
and diglycerides of fatty acids
Pain courant français E 260 Acetic acid quantum satis
E 261 Potassium acetate
E 262 Sodium acetatesE 263 Calcium acetate
E 270 Lactic acid
E 300 Ascorbic acid
E 301 Sodium ascorbate
E 302 Calcium ascorbate
E 304 Fatty acid esters of
ascorbic acid
E 322 Lecithins
E 325 Sodium lactate1995L0002 — EN — 24.02.2001 — 002.001 — 16
▼B
Foodstuff Additive Maximum level
E 326 Potassium lactate
E 327 Calcium lactate
E 471 Mono- and diglycerides
of fatty acids
Fresh pasta E 270 Lactic acid quantum satis
E 300 Ascorbic acid
E 301 Sodium ascorbate
E 322 Lecithins
E 330 Citric acid
E 334 Tartaric acidE 471 Mono- and diglycerides
of fatty acids
E 575 Glucono-delta-lactone
Wines and sparkling wines and
partially fermented grape mustAdditives authorized:
in accordance with Regula-
tions (EEC) No 822/87 (
5),
(EEC) No 4252/88 (6), (EEC)
No 2332/92 (7) and (EEC) No
1873/84 (8) and their imple-
menting regulations,
in accordance with Regulation
(EEC) No 1873/84 author-
izing the offer or disposal for
direct human consumption of
certain imported wines which
may have undergone oenolo-
gical processes not provided
for in Regulation (EEC) No
337/79pro memoria
Beer E 270 Lactic acid quantum satis
E 300 Ascorbic acid
E 301 Sodium ascorbate
E 330 Citric acid
E 414 Acacia gum
Foie gras, foie gras entier,
blocs de foie grasE 300 Ascorbic acid quantum satis
E 301 Sodium ascorbate
Pineapple and passion fruit
juices and nectarsE 440 Pectins 3 g/l
Sliced and grated ripened
cheeseE 170 Calcium carbonates quantum satis
E 504 Magnesium carbonates
E 509 Calcium chlorideE 575 Glucono-delta-lactone
E 460 Celluloses
Soured-cream butter E 500 Sodium carbonates quantum satis
(1) OJ No. L 228, 16. 8. 1973, p. 23.
Cocoa and chocolate products energy-reduced or with no added sugars are not covered
by Annex II.
(2) OJ No L 244, 30. 9. 1993, p. 23.
(3) OJ No L 205, 13. 8. 1979, p. 5.
(4) OJ No L 24, 30. 1. 1976, p. 49.
(5) OJ No L 84, 27. 3. 1987, p. 1.1995L0002 — EN — 24.02.2001 — 002.001 — 17
▼M2
▼B
▼B
(6) OJ No L 373, 31. 12. 1988, p. 59.
(7) OJ No L 231, 13. 8. 1992, p. 1.
(8) OJ No L 176, 3. 7. 1984, p. 6.1995L0002 — EN — 24.02.2001 — 002.001 — 18
▼B
ANNEX III
CONDITIONALLYPERMITTEDPRESERVATIVESANDANTIOXIDANTS
PART A
Sorbates,benzoatesandp-hydroxybenzoates
E No Name Abbreviation
E 200 Sorbic acid/C148/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C149/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C150Sa E 202 Potassium sorbate
E 203 Calcium sorbate
E 210 Benzoic acid/C148/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C149/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C150Ba (
1)E 211 Sodium benzoate
E 212 Potassium benzoate
E 213 Calcium benzoate
E 214 Ethyl-p-hydroxybenzoate /C148/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C149/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C150PHBE 215 Sodium ethyl p-hydroxybenzoate
E 216 Propyl p-hydroxybenzoate
E 217 Sodium propyl p-hydroxybenzoate
E 218 Methyl p-hydroxybenzoate
E 219 Sodium methyl p-hydroxybenzoate
(1) Benzoic acid may be present in certain fermented products resulting from the fermentation process following
good manufacturing practice.
Note
1. The levels of all substances mentioned above are expressed as the free acid.
2. The abbreviations used in the table mean the following:
— Sa + Ba: Sa and Ba used singly or in combination
— Sa + PHB: Sa and PHB used singly or in combination
— Sa + Ba + PHB: Sa, Ba and PHB used singly or in combination.
3. The maximum levels of use indicated refer to foodstuffs ready for consumption prepared
following manufacturers' instructions.1995L0002 — EN — 24.02.2001 — 002.001 — 19
▼B
FoodstuffMaximum level (mg/kg or mg/l as appropriate)
Sa Ba PHB Sa + Ba Sa + PHB Sa + Ba + PHB
Wine-based flavoured drinks
including products covered by
Regulation (EEC) No 1601/91200
Non-alcoholic flavoured
drinks (1)300 150 250 Sa +
150 Ba
Liquid tea concentrates and
liquid fruit and herbal infusion
concentrates600
Grape juice, unfermented, for
sacramental use2 000
Wines as referred to in Regu-
lation (EEC) No 822/87 (2);
alcohol-free wine; fruit wine
(including alcohol- free); Made
wine;cider and perry
(including alcohol-free)200
Sød … Saft orsødet … Saft 500 200
Alcohol-free beer in keg 200Mead 200
Spirits with less than 15 %
alcohol by volume200 200 400
Fillings of ravioli and similar
products1 000
Low-sugar jams, jellies,
marmalades and similar low
calorie or sugar-free products
and other fruit-based spreads
Mermeladas500 1 000
Candied, crystallized and glacé
fruit and vegetables1 000
Dried fruit 1 000
Frugtgrød andRote Grütze 1 000 500
Fruit and vegetable prepara-
tions including fruit-based
sauces, excluding purée,
mousse, compote, salads and
similar products, canned or
bottled1 000
Vegetables in vinegar, brine or
oil (excluding olives)2 000
Potato dough and pre-fried
potato slices2 000
Gnocchi 1 000
Polenta 200
Olives and olive-based
preparations1 000 500 1 0001995L0002 — EN — 24.02.2001 — 002.001 — 20
▼M2
▼B
FoodstuffMaximum level (mg/kg or mg/l as appropriate)
Sa Ba PHB Sa + Ba Sa + PHB Sa + Ba + PHB
Jelly coatings of meat products
(cooked, cured or dried); Pâté1 000
Surface treatment of dried
meat productsquantum satis
Semi-preserved fish products
in-cluding fish roe products2 000
Salted, dried fish 200
Shrimps, cooked 2 000Crangon crangon andCrangon
vulgaris, cooked6 000
Cheese, pre-packed, sliced 1 000
Unripened cheese 1 000Processed cheese 2 000
Layered cheese and cheese
with added foodstuffs1 000
Non-heat-treated dairy-based
desserts300
Curdled milk 1 000
Liquid egg (white, yolk or
whole egg)5 000
Dehydrated, concentrated,
frozen and deep-frozen egg
products1 000
Pre-packed sliced bread and
rye-bread2 000
Partially baked, pre-packed
bakery wares intended for
retail sale2 000
Fine bakery wares with a water
activity of more than 0,652 000
Cereal- or potato-based snacks
and coated nuts1 000
(max. 300
PHB)
Batters 2 000
Confectionery (excluding
chocolate)1 500 (max.
300 PHB)
Chewing gum 1 500Toppings (syrups for pancakes,
flavoured syrups for milk-
shakes and ice cream; similar
products)1 000
Fat emulsions (excluding
butter) with a fat content of
60 % or more1 0001995L0002 — EN — 24.02.2001 — 002.001 — 21
▼B
FoodstuffMaximum level (mg/kg or mg/l as appropriate)
Sa Ba PHB Sa + Ba Sa + PHB Sa + Ba + PHB
Fat emulsions with a fat
content less than 60 %2 000
Emulsified sauces with a fat
content of 60 % or more1 000 500 1 000
Emulsified sauces with a fat
content less than 60 %2 000 1 000 2 000
Non-emulsified sauces 1 000
Prepared salads 1 500Mustard 1 000Seasonings and condiments 1 000Liquid soups and broths
(excluding canned)500
Aspic 1 000 500
Liquid dietary food supple-
ments2000
Dietetic foods intended for
special medical purposes
excluding foods for infants
and young children as referred
to in Directive 89/398/EEC (
3)
— dietetic formulae for weight
control intended to replace
total daily food intake or an
individual meal1 500
.. Mehu andMakeutettu …
Mehu500 200
Analogues of meat, fish, crus-
taceans and cephalopods andcheese based on protein2 000
Dulce de membrillo 1 000
Marmelada 1 500
Ostkaka 2 000
Pasha 1 000
Semmelknödelteig 2 000
Cheese and cheese analogues
(surface treatment only)quantum
satis
Cooked red beet 2 000
Collagen-based casings with a
water activity greater than 0,6quantum
satis1995L0002 — EN — 24.02.2001 — 002.001 — 22
▼M2
▼B
▼M2
▼B
(1) This entry does not include dairy-based drinks.
(2) OJ No L 84, 27. 3. 1987, p. 1.
(3) OJ No L 186, 30. 6. 1989, p. 27.1995L0002 — EN — 24.02.2001 — 002.001 — 23
▼B
PART B
Sulphurdioxideandsulphites
E No Name
Ε 220 Sulphur dioxide
Ε 221 Sodium sulphite
Ε 222 Sodium hydrogen sulphite
Ε 223 Sodium metabisulphite
Ε 224 Potassium metabisulphite
Ε 226 Calcium sulphite
Ε 227 Calcium hydrogen sulphite
Ε 228 Potassium hydrogen sulphite
Note
1. Maximum levels are expressed as SO2in mg/kg or mg/l as appropriate and relate to the total
quantity, available from all sources.
2. An SO2content of not more than 10 mg/kg or 10 mg/l is not considered to be present.
FoodstuffMaximum level (mg/kg or mg/l as appro-
priate).
Expressed as SO2
Burger meat with a minimum vegetable and/or cereal
content of 4 %450
Breakfast sausages 450
Longaniza fresca andbutifarra fresca 450
Dried salted fish of the ‘Gadidae’ species 200
Crustaceans and cephalopods:
— fresh, frozen and deep-frozen 150 (1)
— crustaceans, panaeidae solenceridae, aristeidae family:
— upto 80 units 150 (1)
— between 80 and 120 units 200 (1)
— over 120 units 300 (1)
— cooked 50(1)
Dry biscuit 50
Starches (excluding starches for weaning foods, follow-on
formulae and infant formulae)50
Sago 30
Pearl barley 30
►M2Dehydrated potatoes ◄ 400
Cereal- and potato-based snacks 50Peeled potatoes 50
Processed potatoes (including frozen and deep-frozen pota-
toes)1001995L0002 — EN — 24.02.2001 — 002.001 — 24
▼M2
▼B
▼B
FoodstuffMaximum level (mg/kg or mg/l as appro-
priate).
Expressed as SO2
Potato dough 100
White vegetables, dried 400White vegetables, processed (including frozen and deep-
frozen white vegetables)50
Dried ginger 150
Dried tomatoes 200Horseradish pulp 800Onion, garlic and shallot pulp 300Vegetables and fruits in vinegar, oil or brine (except olives
and golden peppers in brine)100
Golden peppers in brine 500
Processed mushrooms (including frozen mushrooms) 50Dried mushrooms 100Dried fruits
— apricots, peaches, grapes, prunes and figs 2 000
— bananas 1 000— apples and pears 600
— other (including nuts in shell) 500
Dried coconut 50Candied, crystallized or glacé fruit, vegetables, angelica
and citrus peel100
Jam, jelly and marmalade as defined in Directive 79/693/
EEC (except extra jam and extra jelly) and other similar
fruit spreads including low-calorie products50
Jams,jelliesandmarmelades made with sulphited fruit 100
Fruit-based pie fillings 100Citrus-juice-based seasonings 200Concentrated grape juice for home wine-making 2 000Mostarda di frutta 100
Jellying fruit extract, liquid pectin for sale to the final
consumer800
Bottled whiteheart cherries, rehydrated dried fruit and
lychees100
Bottled, sliced lemon 250
Sugars as defined in Directive 73/437/EEC except glucose
syrup, whether or not dehydrated10
Glucose syrup, whether or not dehydrated 201995L0002 — EN — 24.02.2001 — 002.001 — 25
▼M2
▼B
▼B
FoodstuffMaximum level (mg/kg or mg/l as appro-
priate).
Expressed as SO2
Treacle and molasses 70
Other sugars 40
Toppings (syrups for pancakes, flavoured syrups for milk-
shakes and ice cream; similar products)40
Orange, grapefruit, apple and pineapple juice for bulk
dispensing in catering establishments50
Lime and lemon juice 350
Concentrates based on fruit juice and containing not less
than 2,5 % barley (barley water)350
Other concentrates based on fruit juice or comminuted
fruit;capilé groselha250
Non-alcoholic flavoured drinks containing fruit juice 20
(carry-over from concentrates only)
Non-alcoholic flavoured drinks containing at least 235 g/l
glucose syrup50
Grape juice, unfermented, for sacramental use 70
Glucose-syrup-based confectionery 50
(carry-over from the glucose syrup
only)
Beer including low-alcohol and alcohol-free beer 20
Beer with a second fermentation in the cask 50
Wines in accordance with Regulations (EEC)
No 822/87, (EEC) No 4252/88, (EEC)
No 2332/92 and (EEC) No 1873/84
and their implementing regulations;
(pro memoria) in accordance with
Regulation (EEC) No 1873/84 author-
izing the offer or disposal for direct
human consumption of certain
imported wines which may have
undergone oenological processes not
provided for in Regulation (EEC) No
337/79.
Alcohol-free wine 200
Made wine 260
Cider, perry, fruit wine, sparkling fruit wine (including
alcohol- free products)200
Mead 200
Fermentation vinegar 170
Mustard, excluding Dijon mustard 250
Dijon mustard 500Gelatin 501995L0002 — EN — 24.02.2001 — 002.001 — 26
▼B
FoodstuffMaximum level (mg/kg or mg/l as appro-
priate).
Expressed as SO2
Analogues of meat, fish and crustaceans based on protein 200
Marinated nuts 50Vacuum packed sweetcorn 100
Distilled alcoholic beverages containing whole pears 50
(1) In edible parts.
PART C
Otherpreservatives
E No Name Foodstuff Maximum level
E 230 Biphenyl, diphenyl Surface treatment of citrus
fruits70 mg/kg
E 231/C148/C147/C147/C147/C147/C147/C147/C147/C147/C147/C149/C147/C147/C147/C147/C147/C147/C147/C147/C147/C150Orthophenyl phenol
Surface treatment of citrus
fruits12 mg/kg individually or in
combination expressed as
orthophenyl phenolE 232 Sodium orthophenyl
phenol
E 234 Nisin (1) Semolina and tapioca
puddings and similar
products3 mg/kg
Ripened cheese and
processed cheese12,5 mg/kg
Clotted cream 10 mg/kg
Mascarpone 10 mg/kg
E 235 Natamycin Surface treatment of:
— hard, semi-hard and
semi-soft cheese/C148/C147/C147/C147/C147/C147/C147/C147/C147/C149/C147/C147/C147/C147/C147/C147/C147/C147/C1501 mg/dm
2surface (not
present at a depth of
5 mm) — dried, cured sausages
E 239 Hexamethylene tetramine Provolone cheese 25 mg/kg residual amount,
expressed as formaldehyde
E 242 Dimethyl dicarbonate Non-alcoholic flavoured
drinks250 mg/l ingoing amount,
residues not detectable
Alcohol-free wine
Liquid-tea concentrate
E 284 Boric acid
Sturgeons' eggs (Caviar)4 g/kg
expressed as boric acidE 285 Sodium tetraborate (borax)
(1) This substance may be present naturally in certain cheeses as a result of fermentation processes.1995L0002 — EN — 24.02.2001 — 002.001 — 27
▼M2
▼B
▼M2
▼B
▼M2
▼B
▼B
E No Name FoodstuffIndicative
ingoing amountResidual
amount
mg/kg
E 249 Potassium nitrite (1) Non-heat-treated, cured, dried
meat products150 (2)5 0 (3)
E 250 Sodium nitrite (1) Other cured meat products 150 (2) 100(3)
Canned meat productsFoie gras, foie gras entier,
blocs de foie gras
Cured bacon 175(
3)
E 251 Sodium nitrate Cured meat products 300 250(4)
Canned meat products
Foie gras, foie gras entier,
blocs de foie gras50(4)
E 252 Potassium nitrate Hard, semi-hard and semi-soft
cheese50(4)
Dairy-based cheese analogue
Pickled herring and sprat 200(5)
Foie gras, foie gras entier,
blocs de foie gras50(4)
(1) When labelled ‘for food use’, nitrite may only be sold in a mixture with salt or a salt substitute.
(2) Expressed as NaNo2.
(3) Residual amount at point of sale to the final consumer, expressed as NaNo2.
(4) Expressed as NaNo3.
(5) Residual amount, nitrite formed from nitrate included, expressed as NaNo2.
E No Name Foodstuff Maximum level
E 280/C148/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C149/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C150Propionic acid Pre-packed sliced bread and rye bread 3 000 mg/kg
expressed as
propionic acid E 281 Sodium propionate
E 282 Calcium propionate/C148/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C149/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C150Energy reduced bread
2 000 mg/kg
expressed as
propionic acidPartially baked, pre-packed bread
E 283 Potassium propio-
nate
(
1)Pre-packed fine bakery wares
(including flour confectionery)
with a water activity of more than
0,65
Pre-packed Rolls, and pitta
Christmas pudding
Pre-packed bread1 000 mg/kg
expressed as
propionic acid
Prepacked pølsebrød, boller anddansk
flutes2 000 mg/kg
expressed as
propionic acid1995L0002 — EN — 24.02.2001 — 002.001 — 28
▼M2
▼B
▼M2
▼B
▼M2
▼M2
E No Name Foodstuff Maximum level
Cheese and cheese analogues (surface
treatment only)quantum satis
E 1105 Lysozyme Ripened cheese quantum satis
(1) Propionic acid and its salts may be present in certain fermented products resulting from the fermentation process
following good manufacturing practice.
PART D
Otherantioxidants
Note
The * in the table refers to the proportionality rule: when combinations of gallates, BHA and BHT are
used, the individual levels must be reduced proportionally.
E No Name Foodstuff Maximum level (mg/kg)
E 310/C148/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C149/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C150Propyl gallate Fats and oils for the profes-
sional manufacture of heat-
treated foodstuffs200* (gallates and
BHA, individually or
in combination)E 311 Octyl gallate
E 312 Dodecyl gallate
E 320 Butylated hydroxyanisole
(BHA)Frying oil and frying fat,
excluding olive pomace oil100* (BHT)
E 321 Butylated hydroxytoluene
(BHT)
Lard; fish oil; beef, poultry and
sheepfatboth expressed on fat
Cake mixes 200 (gallates and
BHA, individually or
in combination)Cereal-based snack foods
Milk powder for vending
machines
Dehydrated soups and broths
Sauces
Dehydrated meat
Processed nutsSeasonings and condiments
Pre-cooked cerealsexpressed on fat
►
M2Dehydrated potatoes ◄25 (gallates and BHA,
individually or in
combination)
Chewing-gum 400 (gallates, BHT and
BHA, individually or
in combination)Dietary supplements
E 315/C148/C147/C147/C147/C147/C147/C147/C149/C147/C147/C147/C147/C147/C147/C150Erytorbic acid Semi-preserved and preserved
meat products500 expressed as
erythorbic acidE 316 Sodium erythorbate
Preserved and semi-preserved
fish products1 500 expressed as
erythorbic acid
Frozen and deep-frozen fish
with red skin1995L0002 — EN — 24.02.2001 — 002.001 — 29
▼B
▼B
ANNEX IV
OTHERPERMITTEDADDITIVES
The maximum levels of use indicated refer to foodstuffs ready for consumption prepared following
manufacturers' instructions.
E No Name Foodstuff Maximum level
E 297 Fumaric acid (pro memoria)
Wine in accordance with Regula-
tion (EEC) No 1873/84 author-
izing the offer or disposal for
direct human consumption ofcertain imported wines which
may have undergone oenological
processes not provided for in
Regulation (EEC) No 337/79
Fillings and toppings for fine
bakery wares2,5 g/kg
Sugar confectionery 1 g/kg
Gel-like desserts 4 g/kg
Fruit-flavoured dessertsDry powdered dessert mixes
Instant powders for fruit based
drinks1 g/l
Instant products for preparation of
flavoured tea and herbal infusions1 g/kg
Chewing gum 2 g/kg
In the following applications the indicated maximum levels of phos-
phoric acid and the phosphates E 338, E 339, E 340, E 341, E 343,
E 450, E 451 and E 452 may be added individually or in combination
(expressed as P
2O5):
E 338 Phosphoric acid Non-alcoholic flavoured drinks 700 mg/l
Sterilised and UHT milk 1 g/l
Candied fruits 800 mg/kg
Fruit preparations 800 mg/kg
E 339 Sodium phosphates Partly dehydrated milk with less
than 28 % solids1 g/kg
i) Monosodium phosphate Partly dehydrated milk with more
than 28 % solids1,5 g/kg
ii) Disodium phosphate Dried milk and dried skimmed
milk2,5 g/kg
iii) Trisodium phosphate Pasteurised, sterilised and UHT
creams5 g/kg
Whipped cream and vegetable fat
analogues5 g/kg
Unripened cheese (except
Mozzarell a)2 g/kg
E 340 Potassium phosphates Processed cheese and processed
cheese analogues20 g/kg
i) Monopotassium phosphate Meat products 5 g/kg1995L0002 — EN — 24.02.2001 — 002.001 — 30
▼M2
▼B
▼M2
▼M2
E No Name Foodstuff Maximum level
ii) Dipotassium phosphate Sport drinks and prepared table
waters0,5 g/l
iii) Tripotassium phosphate Dietary supplements quantum satis
Salt and its substitutes 10 g/kg
Vegetable ptotein drinks 20 g/l
E 341 Calcium phosphates Beverage whiteners 30 g/kg
i) Monocalcium phosphate Beverage whiteners for vending
machines50 g/kg
ii) Dicalcium phosphate Edible ices 1 g/kg
iii) Tricalcium phosphate Desserts 3 g/kg
Dry powdered dessert mixes 7 g/kg
E 343 Magnesium phosphates Fine bakery wares 20 g/kg
i) Monomagnesium phosphate Flour 2,5 g/kg
ii) Dimagnesium phosphate Flour, self-raising 20 g/kg
Soda bread 20 g/kg
Liquid egg (white, yolk or whole
egg)10 g/kg
E 450 Diphosphates Sauces 5 g/kg
i) Disodium diphosphate Soups and broths 3 g/kg
ii) Trisodium diphosphate Instant tea and instant herbal
infusions2 g/kg
iii) Tetrasodium diphosphate Cider and perry 2 g/l
v) (SIC! iv)) Tetrapotassium
diphosphateChewing-gum quantum satis
Dried powdered foodstuffs 10 g/kg
vi) (SIC! v)) Dicalcium dipho-
sphateChocolate and malt dairy-based
drinks2 g/l
vii) (SIC! vi)) Calcium dihy-
drogen diphosphateAlcoholic drinks (excluding wine
and beer)1 g/l
Breakfast cereals 5 g/kg
Snacks 5 g/kg
E 451 Triphosphates Surimi 1 g/kg
Fish and crustacean paste 5 g/kg
i) Pentasodium triphosphate Toppings (syrups for pancakes,
flavoured syrups for milkshakes
and ice cream; similar products)3 g/kg
ii) Pentapotassium triphosphate Special formulae for particular
nutritional uses5 g/kg
Glazings for meat and vegetable
products4 g/kg
E 452 Polyphosphates Sugar confectionery 5 g/kg
i) Sodium polyphosphate Icing sugar 10 g/kg
ii) Potassium polyphosphate Noodles 2 g/kg
iii) Sodium calcium polypho-
sphateBatters 12 g/kg
iv) Calcium polyphosphate Fillets of unprocessed fish, frozen
and deep-frozen5 g/kg
Unprocessed and processed
molluscs and crustaceans frozen
and deep-frozen5 g/kg
Processed potato products
(including frozen, deep-frozen,
chilled and dried processed
products) and pre-fried frozen
and deep-frozen potatoes5 g/kg1995L0002 — EN — 24.02.2001 — 002.001 — 31
▼M2
E No Name Foodstuff Maximum level
Spreadable fats excluding butter 5 g/kg
Soured-cream butter 2 g/kg
Canned crustacean products 1 g/kg
Waterbased emulsion sprays for
coating baking tins30 g/kg
Coffee based drinks for vending
machines2 g/l
E 468 Crosslinked sodium carboxy
methyl celluloseSolid dietary supplements 30 g/kg
E 431 Polyoxyethylene (40) stearate (pro memoria)
Wine in accordance with Regula-
tion (EEC) No 1873/84 author-
izing the offer or disposal for
direct human consumption of
certain imported wines which
may have undergone oenological
processes not provided for in
Regulation (EEC) No 337/79
E 353 Metatartaric acid Wine in accordance with Regula-
tions (EEC) No 822/87, (EEC)
No 4252/88, (EEC) No 2332/92
and (EEC) No 1873/84 and their
implementing regulations
Made wine 100 mg/l
E 355
E 356
E 357/C148/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C149/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C150Adipic acid
Sodium adipate
Potassium adipateFillings and toppings for fine
bakery wares2 g/kg
Dry powdered dessert mixes 1 g/kg
Gel-like desserts 6 g/kg
Fruit-flavoured desserts 1 g/kg
Powders for home preparation of
drinks10 g/l
expressed as
adipic acid
E 363 Succinic acid Desserts 6 g/kg
Soups and broths 5 g/kgPowders for home preparation of
drinks3 g/l
E 385 Calcium disodium ethylene
diamine tetra-acetate (Calcium
disodium EDTA)Emulsified sauces 75 mg/kg
Canned and bottled pulses,
legumes, mushrooms and arti-
chokes250 mg/kg
Canned and bottled crustaceans
and molluscs75 mg/kg
Canned and bottled fish 75 mg/kgSpreadable fats as defined in
Annexes B and C of Regulation
(EC) no 2991/94 (
1), having a fat
content of 41 % or less100 mg/kg
Frozen and deep-frozen crusta-
ceans75 mg/kg1995L0002 — EN — 24.02.2001 — 002.001 — 32
▼B
▼M2
▼B
▼B
E No Name Foodstuff Maximum level
E 405 Propane-1, 2-diol alginate Fat emulsions 3 g/kg
Fine bakery wares 2 g/kg
Fillings, toppings and coatings for
fine bakery wares and desserts5 g/kg
Sugar confectionery 1,5 g/kg
Water-based edible ices 3 g/kg
Cereal- and potato-based snacks 3 g/kg
Sauces 8 g/kg
Beer 100 mg/l
Chewing gum 5 g/kg
Fruit and vegetable preparations 5 g/kg
Non-alcoholic flavoured drinks 300 mg/l
Emulsified liqueur 10 g/l
Dietetic foods intended for
special medical purposes —
Dietetic formulae for weight
control intended to replace total
daily food intake or an individual
meal1,2 g/kg
Dietery food supplements 1 g/kg
Cider excluding cidre bouché 100 mg/l
E 416 Karaya gum Cereal- and potato-based snacks 5 g/kg
Nut coatings 10 g/kg
Fillings, toppings and coatings for
fine bakery wares5 g/kg
Desserts 6 g/kg
Emulsified sauces 10 g/kg
Egg-based liqueurs 10 g/l
Dietary food supplements quantum satis
Chewing gum 5 g/kg
E 420/C148/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C149/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C150Sorbitol Foodstuffs in general (except
drinks and those foodstuffs
referred to in Article 2 (3))
Frozen and deep-frozen unpro-
cessed fish, crustaceans, molluscs
and cephalopods
Liqueursquantum satis
(for purposes
other than
sweetening)(i) Sorbitol
(ii) Sorbitol syrup
E 421 Mannitol
E 953 Isomalt
E 965 Maltitol
(i) Maltitol
(ii) Maltitol syrup
E 966 Lactitol
E 967 Xylitol1995L0002 — EN — 24.02.2001 — 002.001 — 33
▼M2
▼B
▼B
E No Name Foodstuff Maximum level
E 432
E 433
E 434
E 435E 436/C148/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C149/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C150Polyoxyethylen sorbitan mono-
laurate (polysorbate 20)
Polyoxyethylene sorbitan mono-
oleate (polysorbate 80)
Polyoxyethylene sorbitan mono-
palmitate (polysorbate 40)
Polyoxyethylene sorbitan mono-
stearate (polysorbate 60)
Polyoxyethylene sorbitan tris-
tearate (polysorbate 65)Fine bakery wares 3 g/kg
Fat emulsions for baking
purposes10 g/kg
Milk and cream analogues 5 g/kg
Edible ices 1 g/kg
Desserts 3 g/kg
Sugar confectionery 1 g/kg
Emulsified sauces 5 g/kg
Soups 1 g/kg
Chewing gum 5 g/kg
Dietary food supplements quantum satis
Dietetic foods intended for
special medical purposes —
Dietetic formulae for weight
control intended to replace total
daily food intake or an individual
meal1 g/kg
Individually
or in combi-
nation
E 442 Ammonium phosphatides ►
M2Cocoa and chocolate
products as defined in Directive
73/241/EEC including fillings ◄10 g/kg
►M2Confectionery based on
these products ◄10 g/kg
E 444 Sucrose acetate isobutyrate Non-alcoholic flavoured cloudy
drinks300 mg/l
E 445 Glycerol esters of wood rosins Non-alcoholic flavoured cloudy
drinks100 mg/l
Surface treatment of citrus fruit 50 mg/kg
Cloudy spirit drinks in accor-
dance with Council Regulation
(EEC) No 1576/89 laying down
general rules on the definition,
description and presentation of
spirit drinks (8)100 mg/l
Cloudy spirit drinks containing
less than 15 % alcohol by volume100 mg/l
E 473/C148/C147/C147/C147/C147/C147/C147/C149/C147/C147/C147/C147/C147/C147/C150Sucrose esters of fatty acids Canned liquid coffee 1 g/l
E 474 Sucroglycerides Heat-treated meat products 5 g/kg (on
fat)
Fat emulsions for baking
purposes10 g/kg
Fine bakery wares 10 g/kg
Beverage whiteners 20 g/kg
Edible ices 5 g/kg
Sugar confectionery 5 g/kg
Desserts 5 g/kg
Sauces 10 g/kg
Soups and broths 2 g/kg
Fresh fruits, surface treatment quantum satis
Non-alcoholic aniseed-based
drinks5 g/l1995L0002 — EN — 24.02.2001 — 002.001 — 34
▼M2
▼M3
▼B
▼B
E No Name Foodstuff Maximum level
Non-alcoholic coconut and
almond drinks5 g/l
Spirituous beverages (excluding
wine and beer)5 g/l
Powders for the preparation of
hot beverages10 g/l
Dairy-based drinks 5 g/l
Dietary food supplements quantum satis
Dietetic foods intended for
special medical purposes; dietetic
formulae for weight control
intended to replace total daily
food intake or an individual meal5 g/kg
Chewing gum 10 g/kg Indi-
vidually or in
combination
Cream analogues 5 g/kg
Sterilised cream and sterilised
cream with reduced fat content5 g/kg
E 475 Polyglycerol esters of fatty acids Fine bakery wares 10 g/kg
Emulsified liqueurs 5 g/l
Egg products 1 g/kg
Beverage whiteners 0,5 g/kg
Chewing gum 5 g/kg
Fat emulsions 5 g/kg
Milk and cream analogues 5 g/kg
Sugar confectionery 2 g/kg
Desserts 2 g/kg
Dietary food supplements quantum satis
Dietetic foods intended for
special medical purposes —
Dietetic formulae for weight
control intended to replace total
daily food intake or an individual
meal5 g/kg
Granola-type breakfast cereals 10 g/kg
E 476 Polyglycerol polyricinoleate Spreadable fats as defined in
Annexes A, B and C of Regula-
tion (EC) No 2991/94 having a
fat content of 41 % or less4 g/kg
Similar spreadable products with
a fat content of less than 10 % fat4 g/kg
Dressings 4 g/kg
Cocoa-based confectionery,
including chocolate5 g/kg
E 477 Propane-1,2-diol esters of fatty
acidsFine bakery wares 5 g/kg
Fat emulsions for baking
purposes10 g/kg
Milk and cream analogues 5 g/kg
Beverage whiteners 1 g/kg
Edible ices 3 g/kg
Sugar confectionery 5 g/kg1995L0002 — EN — 24.02.2001 — 002.001 — 35
▼M2
▼B
▼M2
▼B
▼B
E No Name Foodstuff Maximum level
Desserts 5 g/kg
Whipped dessert toppings other
than cream30 g/kg
Dietetic foods intended for
special medical purposes —
Dietetic formulae for weight
control intended to replace total
daily food intake or an individual
meal1 g/kg
E 479b Thermally oxidized soya bean oil
interacted with mono- and digly-
cerides of fatty acidsFat emulsions for frying purposes 5 g/kg
E 481/C148/C147/C147/C147/C147/C147/C147/C149/C147/C147/C147/C147/C147/C147/C150Sodium stearoyl-2- lactylate Fine bakery wares
Quick-cook rice
Breakfast cereals5 g/kg
4 g/kg
5 g/kgE 482 Calcium stearoyl-2- lactylate
Emulsified liqueur 8 g/l
Spirits with less than 15 %
alcohol by volume8 g/l
Cereal-based snacks 2 g/kg
Chewing gum 2 g/kg
Fat emulsions 10 g/kg
Desserts 5 g/kg
Sugar confectionery 5 g/kg
Beverage whiteners 3 g/kg
Cereal- and potato-based snacks 5 g/kg
Minced and diced canned meat
products4 g/kg
Powders for the preparation of
hot beverages2 g/l
Dietetic foods intended for
special medical purposes —
Dietetic formulae for weight
control intended to replace total
daily food intake or an individual
meal2 g/kg
Bread (except that referred to in
Annex II)3 g/kg
Mostarda di frutta 2 g/kg
Individually
or in combi-
nation
E 483 Stearyl tartrate Bakery wares (except breads
referred to in Annex II)4 g/kg
Desserts 5 g/kg1995L0002 — EN — 24.02.2001 — 002.001 — 36
▼B
E No Name Foodstuff Maximum level
E 491
E 492E 493
E 494
E 495/C148/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C149/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C150Sorbitan monostearate
Sorbitan tristearateSorbitan monolaurate
Sorbitan monooleate
Sorbitan monopalmitateFine bakery wares 10 g/kg
Toppings and coatings for fine
bakery wares5 g/kg
Jelly marmalade 25 mg/kg (
2)
Fat emulsions 10 g/kg
Milk and cream analogues 5 g/kg
Beverage whiteners 5 g/kg
Liquid tea concentrates and liquid
fruit and herbal infusions concen-
trates0,5 g/l
Edible ices 0,5 g/kg
Desserts 5 g/kg
Sugar confectionery 5 g/kg
Cocoa-based confectionery,
including chocolate10 g/kg (3)
Emulsified sauces 5 g/kg
Dietary food supplements quantum satis
Yeast for baking quantum satis
Chewing gum 5 g/kg
Dietetic foods intended for
special medical purposes; dietetic
formulae for weight control
intended to replace total daily
food intake or an individual meal5 g/kg
(pro memoria) For E 491 only,
wine in accordance with Regula-
tion (EEC) No 1873/84 author-
izing the offer or disposal for
direct human consumption of
certain imported wines which
may have undergone oenological
processes not provided for in
Regulation (EEC) No 337/79Individually
or in combi-
nation
E 512 Stannous chloride Canned and bottled white aspar-
agus25 mg/kg Sn
E 520/C148/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C149/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C150Aluminium sulphate Egg white 30 mg/kg
E 521 Aluminium sodium sulphate Candied, crystallized and glacé
fruit and vegetables200 mg/kg
Individually
or in combi-
nation,
expressed as
aluminiumE 522 Aluminium potassium sulphate
E 523 Aluminium ammonium sulphate
E 541 Sodium aluminium phosphate,
acidicFine bakery wares (scones and
sponge wares only)1 g/kg
expressed as
aluminium
E 535/C148/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C149/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C150Sodium ferrocyanide
Salt and its substitutesIndividually
or in combi-
nation, 20 mg/
kg as anhy-
drous potas-
sium ferro-
cyanideE 536 Potassium ferrocyanide
E 538 Calcium ferrocyanide1995L0002 — EN — 24.02.2001 — 002.001 — 37
▼B
E No Name Foodstuff Maximum level
E 551
E 552E 553a
E 553b
E 554
E 555
E 556E 559/C148/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C149/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C150Silicon dioxide
Calcium silicate(i) Magnesium silicate
(ii)Magnesium trisilicate (
4)
Talc (4)
Sodium aluminium silicate
Potassium aluminium silicate
Calcium aluminium silicateAluminium silicate (Kaolin)Dried powdered foodstuffs
(including sugars)10 g/kg
Salt and its substitutes 10 g/kg
Dietary food supplements quantum satis
Foodstuffs in tablet and coated
tablet formquantum satis
►
M2Sliced or grated hard,
semi-hard and processed
cheese◄►M210 g/
kg◄
►M2Sliced or grated cheese
analogues and processed cheese
analogues ◄
Chewing gum quantum satis (5)
Rice
Sausages (surface treatment only)
Seasonings 30 g/kg
Confectionery excluding choco-
late (surface treatment only)quantum satis
Tin-greasing products 30 g/kg
E 579/C148/C147/C147/C147/C147/C147/C149/C147/C147/C147/C147/C147/C150Ferrous gluconate Olives darkened by oxidation 150 mg/kg as
FeE 585 Ferrous lactate
E 620 Glutamic acid
Foodstuffs in general (except
those referred to in Article 2 (3))10 g/kg
Individually
or in combi-
nationE 621 Monosodium glutamate
E 622 Monopotassium glutamate
E 623 Calcium diglutamate
Condiments and seasonings quantum satis E 624 Monoammonium glutamate
E 625 Magnesium diglutamate
E 626/C148/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C149/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C150Guanylic acid
Foodstuffs in general (except
those referred to in Article 2 (3))
Seasonings and condiments500 mg/kg
individually
or in combi-
nation,
expressed as
guanylic acid
quantum satisE 627 Disodium guanylate
E 628 Dipotassium guanylate
E 629 Calcium guanylate
E 630 Inosinic acid
E 631 Disodium inosinate
E 632 Dipotassium inosinate
E 633 Calcium inosinate
E 634 Calcium 5'-ribonucleotides
E 635 Disodium 5'-ribonucleotides
E 900 Dimethyl polysiloxane Jam, jellies and marmalades as
defined in Directive 79/693/EEC
and similar fruit spreads,
including low calorie products10 mg/kg
Soups and broths 10 mg/kg
Oils and fats for frying 10 mg/kg
Confectionery (excluding choco-
late)10 mg/kg
Non-alcoholic flavoured drinks 10 mg/l
Pineapple juice 10 mg/l1995L0002 — EN — 24.02.2001 — 002.001 — 38
▼M2
▼B
▼B
E No Name Foodstuff Maximum level
Canned and bottled fruit and
vegetables10 mg/kg
Chewing gum 100 mg/kg
(pro memoria) Wine in accor-
dance with Regulation (EEC) No
1873/84 authorizing the offer or
disposal for direct human
consumption of certain imported
wines which may have undergone
oenological processes not
provided for in Regulation (EEC)
No 337/79
Sød…Saft 10 mg/l
Batters 10 mg/kg
Cider excluding cidre bouché 10 mg/l
E 901
E 902
E 903
E 904/C148/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C149/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C150Beeswax, white and yellow
Candelilla wax
Carnauba wax
ShellacAs glazing agents only for:
— Confectionery (including
chocolate)
— Small products of fine bakery
wares coated with chocolate
— Snacks— Nuts— Coffee beansquantum satis
Dietary food supplements quantum satis
Fresh citrus fruits, melons, apples
and pears (surface treatment only)quantum satis
Peaches and pineapples (surface
treatment only)quantum satis
E 905 Microcrystalline wax Surface treatment of:
— confectionery excluding
chocolate
— chewing gum— melons, papaya, mango and
avocadoquantum satis
E 912 Montan acid esters Fresh citrus fruits (surface treat-
ment only)quantum satis
E 914 Oxidized polyethylene wax
Fresh melon, mango, papaya,
avocado and pineapple (surface
treatment only)quantum satis
E 927b Carbamide Chewing gum without added
sugars30 g/kg1995L0002 — EN — 24.02.2001 — 002.001 — 39
▼M2
▼B
▼M2
▼B
▼M2
▼B
▼B
E No Name Foodstuff Maximum level
E 950 Acesulfame-K Chewing gum with added sugars 800 mg/kg
E 951 Aspartame 2 500 mg/kg
E 957 Thaumatin 10 mg/kg (as
flavour
enhancer
only) (6)
Water-based flavoured non-alco-
holic drinks0,5 mg/l
Desserts — dairy and non dairy 5 mg/kg (as
flavour
enhancer
only)
E 959 Neohesperidine DC Chewing gum with added sugars 150 mg/kg (6)
Spreadable fats as defined in
Annexes B and C of Regulation
(EC) No 2991/945 mg/kg
Meat products 5 mg/kg
Fruit jellies (as flavour
enhancer
only)Vegetable proteins
E 999 Quillaia extract Water-based flavoured non-alco-
holic drinks200 mg/l
calculated as
anhydrous
extract
Cider excluding cidre bouché 200 mg/l
calculated as
anhydrous
extract
E 1201 Polyvinylpyrrolidone Dietary food supplements in
tablet and coated tablet formquantum satis
E 1202 Polyvinylpolypyrrolidone
E 1505 Triethyl citrate Dried egg white quantum satis
E 1518 Glyceryl triacetate (triacetin) Chewing gum quantum satis
E 459 Beta-cyclodextrine Foodstuffs in tablet and coated
tablet formquantum satis
E 425 Konjac (7) Foodstuffs in general (except
those referred to in Article 2(3))10 g/kg
individually
or in combi-
nation(i) Konjac gum
(ii) Konjac glucomannane
E 650 Zinc acetate Chewing gum 1 000 mg/kg1995L0002 — EN — 24.02.2001 — 002.001 — 40
▼M2
▼B
▼M2
▼B
▼M2
▼B
▼M2
▼M3
▼M3
E No Name Foodstuff Maximum level
E 943a/C148/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C149/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C150Butane Vegetable oil pan spray (for
professional use only)
Water-based emulsion sprayquantum satis
E 943b Iso-butane
E 944 Propane
►M2(1) OJ L 316, 9. 12. 1994, p. 2. ◄
(2) E 493 only.
(3) E 492 only.
(4) Asbestos free.
(5) E 553b only.
(6) If E 950, E 951, E 957 and E 959 are used in combination in chewing gum, the maximum level for each is
reduced proportionally.
►M2(7) These substances may not be used to produce dehydrated foodstuffs intended to rehydrate on
ingestion. ◄
►M3(8) OJ L 160, 12.6.1989, p. 1. ◄1995L0002 — EN — 24.02.2001 — 002.001 — 41
▼B
▼B
ANNEX V
PERMITTEDCARRIERSANDCARRIERSOLVENTS
Note
Not included in this list are:1. Substances generally considered as foodstuffs;
2. Substances referred to in Article 1 (5);3. Substances having primarily an acid or acidity regulator function, such as citric acid and ammo-
nium hydroxide.
E No Name Restricted use
E 1520 Propane-1,2-diol (propylene glycol) Colours, emulsifiers, antioxidants
and enzymes (maximum 1 g/kg in
the foodstuff)
E 422 Glycerol
E 420 Sorbitol
E 421 Mannitol
E 953 IsomaltE 965 Maltitol
E 966 Lactitol
E 967 Xylitol
E 400-404 Alginic acid and its sodium, potassium,
calcium and ammonium salts
E 405 Propan-1,2-diol alginate
E 406 Agar
E 407 Carrageenan
E 410 Locust bean gum
E 412 Guar gum
E 413 Tragacanth
E 414 Acacia gum (gum arabic)
E 415 Xanthan gumm
E 440 Pectins
E 432 Polyoxyethylene sorbitan monolaurate
(polysorbate 20)/C148/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C149/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C150Antifoaming agentsE 433 Polyoxyethylene sorbitan monooleate
(polysorbate 80)
E 434 Polyoxyethylene sorbitan monopalmitate (poly-
sorbate 40)
E 435 Polyoxyethylene sorbitan monostearate (poly-
sorbate 60)
E 436 Polyoxyethylene sorbitan tristearate
(polysorbate 65)
E 442 Ammonium phosphatiders AntioxidantsE 460 Cellulose (microcrystalline or powdered)
E 461 Methyl cellulose
E 463 Hydroxypropyl cellulose
E 464 Hydroxypropyl methyl cellulose
E 465 Ethyl methyl cellulose1995L0002 — EN — 24.02.2001 — 002.001 — 42
▼M3
▼B
▼B
E No Name Restricted use
E 466 Carboxy methyl cellulose
Sodium carboxy methyl cellulose
E 322 Lecithins/C148/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C149/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C150Colours and fat-soluble antioxi-
dantsE 432-436 Polysorbates 20, 40, 60, 65 and 80
E 470b Magnesium salts of fatty acids
E 471 Mono- and diglycerides of fatty acids
E 472a Acetic acid esters of mono-and diglycerides of
fatty acids
E 472c Citric acid esters of mono- and diglycerides of
fatty acids
E 472e Mono- and diacetyl tartaric acid esters of
mono- and diglycerides of fatty acids
E 473 Sucrose esters of fatty acids
E 475 Polyglycerol esters of fatty acidsE 491 Sorbitan monostearate/C148/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C149/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C150Colours and anti-foaming agentsE 492 Sorbitan tristearate
E 493 Sorbitan monolaurate
E 494 Sorbitan monooleate
E 495 Sorbitan monopalmitate
E 1404 Oxidized starch
E 1410 Monostarch phosphate
E 1412 Distarch phosphateE 1413 Phosphated distarch phosphate
E 1414 Acetylated distarch phosphate
E 1420 Acetylated starchE 1422 Acetylated distarch adipate
E 1440 Hydroxy propyl starch
E 1442 Hydroxy propyl distarch phosphate
E 1450 Starch sodium octenyl succinate
E 170 Calcium carbonates
E 263 Calcium acetate
E 331 Sodium citrates
E 332 Potassium citratesE 341 Calcium phosphates
E 501 Potassium carbonates
E 504 Magnesium carbonates
E 508 Potassium chloride
E 509 Calcium chlorideE 511 Magnesium chloride
E 514 Sodium sulphate
E 515 Potassium sulphateE 516 Calcium sulphate
E 517 Ammonium sulphate
E 577 Potassium gluconate
E 640 Glycine and its sodium salt
E 1505 Triethyl citrate
E 1518 Glyceryl triacetate (triacetin)1995L0002 — EN — 24.02.2001 — 002.001 — 43
▼B
E No Name Restricted use
E 551 Silicon dioxide
Emulsifiers and colours, max. 5 %E 552 Calcium silicate
E 553b Talc
E 558 Bentonite Colours, max. 5 %
E 559 Aluminium silicate (Kaolin)
E 901 Beeswax ColoursE 1200 PolidextroseE 1201 Polyvinylpyrrolidone
SweetenersE 1202 Polyvinylpolypyrrolidone
E 322 Lecithins Glazing agents for fruit
E 432-E 436 PolysorbatesE 470 a Sodium, potassium and calcium salts of fatty
acids
E 471 Mono and diglycerides of fatty acids
E 491-E 495 Sorbitans
E 570 Fatty acids
E 900 Dimethylpolysiloxane
Polyethyleneglycol 6000 Sweeteners
E 425 Konjac
(i) Konjac-gum
(ii) Konjac-glucomannane
E 459 Beta-cyclodextrine 1 g/kg
E 1451 Acetylated oxidised starchE 468 Cross linked sodium carboxy methyl cellulose SweetenersE 469 Enzymatically hydrolysed carboxy methyl
cellulose1995L0002 — EN — 24.02.2001 — 002.001 — 44
▼M2
▼B
ANNEX VI
FOODADDITIVESPERMITTEDINFOODSFORINFANTSANDYOUNGCHILDREN
Note
Formulae and weaning foods for infants and young children may contain E 414 (acacia gum, gum
arabic) and E 551 (silicon dioxide) resulting from the addition of nutrient preparations containing
not more than 150 g/kg of E 414 and 10 g/kg of E 551, as well as E 421 (mannitol) when used as a
carrier for vitamin B12(not less than one part vitamin B12to 1 000 parts mannitol). The carry over of E
414 in the product ready for consumption should not be more than 10 mg/kg.
Formulae and weaning foods for infants and young children may contain E 301 (sodium L-ascorbate),
used at QS level in coatings of nutrient preparations containing polyunsaturated fatty acids. The carry
over of E 301 in the product ready for consumption should not be more than 75 mg/l.
The maximum levels of use indicated refer to foodstuffs ready for consumption prepared following
manufacturers' instructions.
PART 1
FOOD ADDITIVES PERMITTED IN INFANT FORMULAE FOR INFANTS IN GOOD
HEALTH
Notes
1. For the manufacture of acidified milks, non-pathogenic L(+)-lactic acid producing cultures may
be used.
2. If more than one of the substances E 322, E 471, E 472c and E 473 are added to a foodstuff, the
maximum level established for that foodstuff for each of those substances is lowered with that
relative part as is present of the other substances together in that foodstuff.
E No Name Maximum level
E 270 Lactic acid (L(+)-form only) quantum satis
E 330 Citric acid quantum satis
E 338 Phosphoric acid In conformity with the limits set in Annex I to
Directive 91/321/EEC
E 306 Tocopherol-rich extract/C148/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C149/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C15010 mg/l
individually or in combinationE 307 Alfa-tocopherol
E 308 Gamma-tocopherol
E 309 Delta-tocopherol
E 322 Lecithins 1 g/l
E 471 Mono- and diglycerides 4 g/l
E 304 L-ascorbyl palmitate 10 mg/l
E 331 Sodium citrates 2 g/l
E 332 Potassium citrates Individually or in combination and in conformity
with the limits set in Annex I to Directive 91/
321/EEC
E 339 Sodium phosphates 1 g/l expressed as P
2O5
E 340 Potassium phosphates Individually or in combination and in conformity
with the limits set in Annex I to Directive 91/
321/EEC
E 412 Guar gum 1 g/l, where the liquid product contains partially
hydrolysed proteins and is in conformity with the
conditions set in Annex IV of Directive 91/321/
EEC, as amended by Directive 96/4/EC1995L0002 — EN — 24.02.2001 — 002.001 — 45
▼M2
▼B
▼M2
▼B
▼M2
▼M2
E No Name Maximum level
E 472 c Citric acid esters of mono- and
diglycerides of fatty acids7,5 g/l sold as powder
9 g/l sold as liquid where the products contain
partially hydrolysed proteins, peptides or amino
acids and are in conformity with the conditions
set in Annex IV of Directive 91/321/EEC, as
amended by Directive 96/4/EC
E 473 Sucrose esters of fatty acids 120 mg/l in products containing hydrolysed
proteins, peptides or amino acids1995L0002 — EN — 24.02.2001 — 002.001 — 46
▼B
PART 2
FOOD ADDITIVES PERMITTED IN FOLLOW-ON FORMULAE FOR INFANTS IN GOOD
HEALTH
Note
1. For the manufacture of acidified milks, non-pathogenic L(+)-lactic acid producing cultures may
be used.
2. If more than one of the substances E 322, E 471, E 472c and E 473 is added to a foodstuff, the
maximum level established for that foodstuff for each of those substances is lowered with that
relative part as is present of the other substances together in that foodstuff.
3. If more than one of the substances E 407, E 410 and E 412 is added to a foodstuff, the
maximum level established for that foodstuff for each of those substances is lowered with that
relative part as is present of the other substances together in that foodstuff.
E No Name Maximum level
E 270 Lactic acid (L(+)-form only) quantum satis
E 330 Citric acid quantum satis
E 306 Tocopherol-rich extract/C148/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C149/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C15010 mg/l individually or in combinationE 307 Alfa-tocopherol
E 308 Gamma-tocopherol
E 309 Delta-tocopherol
E 338 Phosphoric acid In conformity with the limits set in Annex II to
Directive 91/321/EEC
E 440 Pectins 5 g/l in acidified follow-on formulae only
E 322 Lecithins 1 g/l
E 471 Mono- and diglycerides 4 g/l
E 407 Carrageenan 0,3 g/l
E 410 Locust bean gum 1 g/l
E 412 Guar gum 1 g/l
E 304 L-ascorbyl palmitate 10 mg/l
E 331 Sodium citrates 2 g/l
E 332 Potassium citrates Individually or in combination and in conformity
with the limits set in Annex I to Directive 91/
321/EEC
E 339 Sodium phosphates 1 g/l expressed as P
2O5
E 340 Potassium phosphates Individually or in combination and in conformity
with the limits set in Annex I to Directive 91/
321/EEC
E 472 c Citric acid esters of mono- and
diglycerides of fatty acids7,5 g/l sold as powder
9 g/l sold as liquid where the products contain
partially hydrolysed proteins, peptides or amino
acids and are in conformity with the conditions
set in Annex IV of Directive 91/321/EEC, as
amended by Directive 96/4/EC
E 473 Sucrose esters of fatty acids 120 mg/l in products containing hydrolysed
proteins, peptides or amino acids1995L0002 — EN — 24.02.2001 — 002.001 — 47
▼M2
▼B
▼M2
▼B
PART 3
FOOD ADDITIVES PERMITTED IN WEANING FOODS FOR INFANTS AND YOUNG
CHILDRENINGOODHEALTH
E No Name Foodstuff Maximum level
E 170/C148/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C149/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C150Calcium carbonates
Weaning foodsquantum satis (only
for pH adjustment)E 260 Acetic acid
E 261 Potassium acetate
E 262 Sodium acetates
E 263 Calcium acetate
E 270 Lactic acid (*)
E 296 Malic acid (*)
E 325 Sodium lactate (*)
E 326 Potassium lactate (*)
E 327 Calcium lactate (*)
E 330 Citric acid
E 331 Sodium citrates
E 332 Potassium citrates
E 333 Calcium citrates
E 507/C148/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C149/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C150Hydrochloric acid
E 524 Sodium hydroxide
E 525 Potassium hydroxide
E 526 Calcium hydroxide
E 500/C148/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C149/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C150Sodium carbonates
Weaning foodsquantum satis (only
as raising agents)E 501 Potassium carbonates
E 503 Ammonium carbonates
Individually or in
combination,
expressed as
ascorbic acid
E 300/C148/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C149/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C150L-ascorbic acidFruit- and vegetable-
based drinks, juices and
baby foods0,3 g/kg E 301 Sodium L-ascorbate
E 302 Calcium L-ascorbate
Fat-containing cereal-
based foods including
biscuits and rusks0,2 g/kg
E 304/C148/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C149/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C150L-ascorbyl palmitate
Fat-containing cereals,
biscuits, rusks and baby
foods0,1 g/kg individu-
ally or in combina-
tionE 306 Tocopherol-rich extract
E 307 Alfa-tocopherol
E 308 Gamma-tocopherol
E 309 Delta-tocopherol
E 338 Phosphoric acid Weaning foods 1 g/kg as P
2O5(only
for pH adjustment)
E 339/C148/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C149/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C150Sodium phosphates
Cereals1 g/kg individually
or in combination,
expressed as P
2O5E 340 Potassium phosphates
E 341 Calcium phosphates1995L0002 — EN — 24.02.2001 — 002.001 — 48
▼B
E No Name Foodstuff Maximum level
/C148/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C149/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C150Biscuits and rusks
10 g/kg E 322 Lecithins Cereal-based foods
Baby foods
E 471/C148/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C149/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C150Mono- and diglycerides of
fatty acids
/C148/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C149/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C150Biscuits and rusks
Cereal-based foodsBaby foods5 g/kg individually
or in combinationE 472a Acetic acid esters of mono-
and diglycerides of fatty acids
E 472b Lactic acid esters of mono-
and diglycerides of fatty acids
E 472c Citric acid esters of mono- and
diglycerides of fatty acids
E 400/C148/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C149/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C150Alginic acid
/C148/C147/C147/C147/C147/C147/C149/C147/C147/C147/C147/C147/C150Desserts
Puddings0,5 g/kg individu-
ally or in
combinationE 401 Sodium alginate
E 402 Potassium alginate
E 404 Calcium alginate
E 410/C148/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C149/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C150Locust bean gum Weaning foods 10 g/kg individually
or in combinationE 412 Guar gum
E 414 Acacia gum (gum arabic)
E 415 Xanthan gum Gluten-free cereal-based
foods20 g/kg individually
or in combinationE 440 Pectins
E 551 Silicon dioxide Dry cereals 2 g/kg
E 334/C148/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C149/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C150Tartaric acid (*)
Biscuits and rusks 5 g/kg as a residueE 335 Sodium tartrate (*)
E 336 Potassium tartrate (*)
E 354 Calcium tartrate (*)
E 450a Disodium diphosphate
E 575 Glucono-delta-lactone
E 1404/C148/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C149/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C147/C150Oxidized starch
Weaning foods 50 g/kgE 1410 Monostarch phosphate
E 1412 Distarch phosphate
E 1413 Phosphated distarch phosphate
E 1414 Acetylated distarch phosphate
E 1420 Acetylated starch
E 1422 Acetylated distarch adipate
E 1450 Starch sodium octenyl succi-
nate
E 333 Calcium citrates (
1) In low-sugar fruit based
productsquantum satis
E 341 Tricalcium phosphate (1) In fruit based desserts 1 g/kg as P2O5
E 1451 Acetylated oxidised starch Weaning foods 50 g/kg
(*) L(+)-form only.
►M2(1) The note in part 4 does not apply. ◄1995L0002 — EN — 24.02.2001 — 002.001 — 49
▼M2
▼B
▼B
PART 4
FOODADDITIVESPERMITTEDINFOODSFORINFANTSANDYOUNGCHILDRENFOR
SPECIALMEDICALPURPOSES
The tables in Parts 1 to 3 of Annex VI are applicable.
E number Name Maximum level Special conditions
E 401 Sodium alginate 1 g/l From four months onwards in special
food products with adapted composi-
tion, required for metabolic disorders
and for general tube-feeding
E 405 Propane 1,2-diolalginate 200 mg/l From 12 months onwards in specia-
lised diets intended for young chil-
dren who have cow's milk
intolerance or inborn errors of meta-
bolism
E 410 Locust bean gum 10 g/l From birth onwards in products for
reduction of gastro-oesophageal
reflux
E 412 Guar gum 10 g/l From birth onwards in products in
liquid formulae containing hydro-
lysed proteins, peptides or amino
acids in conformity with the condi-
tions set in Annex IV of Directive
91/321/EEC, as amended by Direc-
tive 96/4/EC
E 415 Xanthan gum 1,2 g/l From birth onwards for use in
products based on amino acids or
peptides for use with patients who
have problems with impairment of
the gastro-intestinal tract, protein
mal-absorption or inborn errors of
metabolism
E 440 Pectins 10 g/l From birth onwards in products used
in case of gastro-intestinal disorders
E 466 Mono- and diglycerides of
fatty acids10 g/l or kg From birth onwards in products for
the dietary management of metabolic
disorders
E 471 Mono- and diglycerides of
fatty acids5 g/l From birth onwards in specialised
diets, particularly those devoid of
proteins
E 1450 Starch sodium octenyl
succinate20 g/l In infant formulae and follow-on
formulae1995L0002 — EN — 24.02.2001 — 002.001 — 50
▼M2