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This document is meant purely as a documentation tool and the institutions do not assume any liability for its contents
EUROPEAN PARLIAMENT AND COUNCIL DIRECTIVE No 95/2/EC
of 20 February 1995
on food additives other than colours and sweeteners
(OJ No L 61, 18. 3. 1995, p. 1)
Amended by:
Official Journal
No page date
Directive 96/85/EC of the European Parliament and of the Council of 19 De-
cember 1996L 86 4 28. 3. 1997
Directive 98/72/EC of the European Parliament and of the Council of 15 Octo-
ber 1998L 295 18 4. 11. 1998
Corrected by:
C1 Corrigendum, OJ No L 248, 14. 10. 1995, p. 60 (95/2/EC)
95/2/EC - - - I
IEUROPEAN PARLIAMENT AND COUNCIL DIRECTIVE No 95/2/EC
of 20 February 1995
on food additives other than colours and sweeteners
THE EUROPEAN PARLIAMENT AND THE COUNCIL OF
THE EUROPEAN UNION,
Having regard to the T reaty 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 Ar-
ticle 189b of the T reaty (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 foodstuffs intended for human consumption (4), and
in particular Article 3 (2) thereof,
Whereas differences between national laws relating to pre-
servatives, antioxidants and other additives and their condi-
tions of use hinder the free movement of foodstuffs;
whereas this may create conditions of unfair 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 foods-
tuffs and certain other foodstuffs should be free from foodadditives;
Whereas, having regard to the most recent scientific and
toxicological information on these substances, some of
them are to be permitted only for 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 Direc-
tive 89/398/EEC of 3 May 1989 on the approximation of
the laws of the Member States relating to foodstuffs in-
tended for particular nutritional uses (
5), and in particular
Article 4 (1) (e) thereof;
(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 De-cember 1993 (OJ No C 342, 20. 12. 1993), common posi-tion of the Council of 10 March 1994 (OJ No C 172, 24.6. 1994, p. 4) and decision of the European Parliament of16 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.
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IIWhereas this Directive is not intended to affect rules relat-
ing to sweeteners and colours;
Whereas, pending specific provisions pursuant to Council
Directive 91/414/EEC of 15 July 1991 concerning the plac-
ing of plant protection products on the market (1), and
pursuant to Council Directive 90/642/EEC of 27 No-
vember 1990 on the fixing of maximum levels for pesticide
residues in and on certain products of plant origin, includ-
ing fruit and vegetables (2), certain substances belonging to
this category are provisionally covered by this Directive;
Whereas the Commission is to adapt Community provi-
sions to accord with the rules laid down in this Directive;
Whereas the Scientific Committee for Food has been con-
sulted for those substances which are not yet the subject of
a Community provision;
Whereas it is necessary to include in this Directive specific
provisions concerning additives referred to in other Com-munity provisions;
Whereas it is desirable that when a decision is taken on
whether a particular foodstuff belongs to a certain category
of foods, the consultation 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 spec-
ifications for those where no purity criteria exist will be
adopted in accordance with the procedure laid down in Ar-
ticle 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 the subject of a separate Directive;
Whereas this Directive replaces Directives 64/54/EEC (
3),
70/357/EEC (4), 74/329/EEC (5) and 83/463/EEC (6);
whereas those Directives are hereby repealed,
HAVE ADOPTED THIS DIRECTIVE:
(1) OJ No L 230, 19. 8. 1991, p. 1. Directive as last amended
by Commission Regulation (EEC) No 3600/92 (OJ NoL 366, 15. 12. 1992, p. 10).
(2) OJ No L 350, 14. 12. 1990, p. 71.
(3) OJ No 12, 27. 1. 1964, p. 161/64.
(4) OJ No L 157, 18. 7. 1970, p. 31.
(5) OJ No L 189, 12. 7. 1974, p. 1.
(6) OJ No L 255, 15. 9. 1983, p. 1.
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1Article 1
1. This Directive is a specific Directive forming a part of
the comprehensive Directive, within the meaning of Ar-
ticle 3 of Directive 89/107/EEC, and applies to additives
other than colours and sweeteners. It does not apply to
enzymes other than those mentioned in the Annexes,
2. Only additives which satisfy the requirements laiddown 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 foodstuffs by protecting them against deteriora-
tion caused by micro-organisms;
(b) ‘antioxidants’ are substances which prolong the shelf-
life of foodstuffs by protecting them against deteriora-
tion caused by oxidation, such as fat rancidity and co-
lour changes;
(c) ‘carriers’, including carrier solvents, are substances
used to dissolve, dilute, disperse or otherwise physi-
cally modify a food additive without altering its tech-
nological function (and without exerting any techno-
logical 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 con-
trol the acidity or alkalinity of a foodstuff;
(f) ‘anti-caking agents’ are substances which reduce the
tendency of individual particles of a foodstuff to ad-
here 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 signifi-
cantly to its available energy value;
(i) ‘emulsifiers’ are substances which make it possible to
form or maintain a homogenous mixture of two or
more immiscible phases such as oil and water in a
foodstuff;
(j) ‘emulsifying salts’ are substances which convert pro-
teins contained in cheese into a dispersed form and
thereby bring about homogenous distribution of fat
and other components;
(k) ‘firming agents’ are substances which make or keep
tissues of fruit or vegetables firm or crisp, or interact
with gelling agents to produce or strengthen a gel;95/2/EC
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2(l) ‘flavour enhancers’ are substances which enhance the
existing taste and/or odour of a foodstuff;
(m) ‘foaming agents’ are substances which make it poss-
ible 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 pro-
tective coating;
(p) ‘humectants’ are substances which prevent foodstuffs
from drying out by counteracting the effect of an at-
mosphere having a low degree of humidity, or pro-
mote the dissolution of a powder in an aqueous me-
dium;
(q) ‘modified starches’ are substances obtained by one or
more chemical treatments of edible starches, which
may have undergone a physical or enzymatic treat-
ment, and may be acid or alkali thinned 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 sub-
stances which liberate gas and thereby increase the
volume of a dough or a 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 include substances which enable the main-
tenance of a homogenous dispersion of two or more
immiscible substances in a foodstuff and include also
substances which stabilize, retain or intensify an exist-
ing colour of a foodstuff;
(w) ‘thickeners’ are substances which increase the viscosity
of a foodstuff.
4. Flour treatment agents other than emulsifiers are sub-
stances which are added to flour or dough to improve its
baking quality.
5. For the purposes of this Directive the following are
not considered as food additives:
(a) substances used for treatment of drinking water as
provided for in Directive 80/778/EEC (7);
(7) 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).95/2/EC
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3(b) products containing pectin and derived from dried
apple pomace or peel of citrus fruits, or from a mix-
ture of both, by the action of dilute acid followed by
partial neutralization with sodium or potassium salts
(‘liquid pectin’);
(c) chewing gum bases;
(d) white or yellow dextrin, roasted or dextrinated starch,
starch modified by acid or alkali treatment, bleached
starch, physically modified 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 ’p r i n c i p l e ,
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 vegeta-
ble origin,
— butter,
— pasteurised and sterilised (including UHT) milk
(including plain, skimmed and semi-skimmed)
and plain pasteurised cream,
— unflavoured, live fermented milk products,
(1) OJ No L 221, 12. 8. 1974, p. 10.95/2/EC
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4— natural mineral water as defined in Directive
80/777/EEC (1) and spring water,
— coffee (excluding flavoured instant coffee) and
coffee extracts,
— unflavoured leaf tea,
— sugars as defined in Directive 73/437/EEC (2),
— dry pasta, excluding gluten-free and/or pasta in-
tended for hypoproteic diets, in accordance with
Directive 89/398/EEC,
— natural unflavoured buttermilk (excluding steril-
ized buttermilk).
Within the meaning of this Directive, the term ‘un-
processed’ means not having undergone any treatment
resulting in a substantial change in the original state
of the foodstuffs; however, the foodstuffs 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, packed or 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 to in Annexes III and IV
under the conditions specified therein.
4. Additives listed in Annexes III and IV may only be
used in the foodstuffs referred to in those Annexes and
under the conditions specified 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 conditions specified therein.
6. The provisions of this Directive shall also apply to the
corresponding 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.
(1) OJ No L 229, 30. 8. 1980, p. 1.
(2) OJ No L 356, 27. 12. 1973, p. 71.95/2/EC
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58. In the Annexes to this Directive, ‘ quantum satis ’
means that no maximum level is specified. However, addi-
tives shall be used in accordance with good manufacturing
practice, at a level not higher than is necessary to achieve
the intended purpose and provided that they do not mis-
lead the consumer.
Article 3
1. The presence of a food additive in a foodstuff is per-
missible:
— 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 ingredients 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 foodstuff conforms to the
provisions of this Directive.
2. Paragraph 1 does not apply to infant formulae, fol-
low-on formulae and weaning foods, as referred to in Di-
rective 89/398/EEC, except where specially provided for.
Article 4
This Directive shall apply without prejudice to specific Di-
rectives 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 cat-
egory of foodstuffs referred to in Article 2 or in oneof 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 Foodstuffs, set up under Deci-
sion 69/414/EEC (
1), hereinafter referred to as ‘the Com-
mittee’.
(1) OJ No L 291, 19. 11. 1969, p. 9.95/2/EC
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62. The Chairman shall refer the matter to the Commit-
tee 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 shall deliver its opinion on the draft within a
time limit which the Chairman 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 the T reaty
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 Com-
mittee shall be weighted in the manner set out in that Ar-
ticle. The Chairman shall not vote.
4. (a) The Commission shall adopt the measures envis-
aged 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 Commission shall, with-
out delay, submit to the Council a proposal re-
lating to the measures to be taken. The Council
shall act by a qualified majority.
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 of food 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 on the 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 Directive 89/107/EEC, within five years of the
entry into force of this Directive, the Commission shall re-
view the conditions of use referred to 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 be construed as references to this
Directive.95/2/EC
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7Article 9
Member States shall bring into force the laws, regulations
and administrative 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 or labelled 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 reference to this Directive or shall be accompa-
nied by such reference on the occasion of their official
publication. The methods of making such reference 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.95/2/EC
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8ANNEX I
FOOD ADDITIVES GENERALLY PERMITTED FOR USE IN FOODSTUFFS NOT
REFERRED TO IN ARTICLE 2 (3)
Note
1. Substances on this list may be added to all foodstuffs with the exception of those re-
ferred 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 and E 948 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 dehy-
drated foodstuffs intended to rehydrate on ingestion.
EN o 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 T ocopherol -rich extract
E 307 Alpha -tocopherol
E 308 Gamma -tocopherol
E 309 Delta -tocopherol
E 322 Lecithins
E 325 Sodium lactate95/2/EC
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9E No Name
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 citrate
iii) Tricalcium citrate
E 334 T artaric 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 Agar95/2/EC
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10E No Name
E 407 Carrageenan
E 407a Processed eucheuma seaweed
E 410 Locust bean gum
E 412 Guar gum
E 413 Tragacanth
E 414 Acacia gum (gum arabic)
E 415 Xanthan gum
E 417 T ara gum
E 418 Gellan gum
E 422 Glycerol
E 440 Pectins
i) pectin
ii) amidated pectin
E 460 Cellulose
i) Microcrystalline cellulose
ii) Powdered cellulose
E 461 Methyl cellulose
E 463 Hydroxypropyl cellulose
E 464 Hydroxypropyl methyl cellulose
E 465 Ethyl methyl cellulose
E 466 Carboxy methyl cellulose
Sodium carboxy methyl cellulose
E 469 Enzymatically hydrolysed carboxy methyl cellulose
E 470a Sodium, potassium and calcium salts of fatty acids
E 470b Magnesium salts of fatty acids
E 471 Mono -and diglycerides of fatty acids
E 472a Acetic acid esters of mono -and diglycerides of fatty acids
E 472b Lactic acid esters of mono -and diglycerides of fatty acids
E 472c Citric acid esters of mono -and diglycerides of fatty acids
E 472d T artaric 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 sesquicarbonate96/85/EC
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11E No Name
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 (1)L -Cysteine
E 938 Argon*
(1) May be used only as a flour treatment agent.98/72/EC
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12E No Name
E 939 Helium*
E 941 Nitrogen*
E 942 Nitrous oxide*
E 948 Oxygen*
E 1103 Invertase
E 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 starch98/72/EC
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13ANNEX 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 Directive73/241/EEC (
1)E 330 Citric acid
E 322 LecithinsE 334 Tartaric acidE 422 GlycerolE 471 Mono -and diglycerides
of fatty acids0,5 %
quantum satis0,5 %quantum satisquantum satis
E 170 Calcium carbonatesE 500 Sodium carbonatesE 501 Potassium carbonatesE 503 Ammonium carbonatesE 504 Magnesium carbonatesE 524 Sodium hydroxideE 525 Potassium hydroxideE 526 Calcium hydroxideE 527 Ammonium hydroxideE 528 Magnesium hydroxideE 530 Magnesium oxide
7 % on dry matter withnout
fat expressed as potassiumcarbonates












E 414 Acacia gum
E 440 Pectinsas glazing agents only
quantum satis


Fruit juices and nectars as de-
fined in Directive93/77/EEC (
2)E 300 Ascorbic acid quantum satis
Pineapple juice as defined inDirective 93/77/EEC E 296 Malic acid 3g / l
Nectars as defined in Directive93/77/EEC E 330 Citric acid
E 270 Lactic acid5g / l
5g / l
Grape juice as defined in Di-
rective 93/77/EECE 170 Calcium carbonates
E 336 Potassium tartratesquantum satis
quantum satis
Fruit juices as defined in Di-
rective 93/77/EECE 330 Citric acid 3g / l
Extra jam and extra jelly, as
defined in DirectiveE 440 Pectins quantum satis
defined in Directive
79/693/EEC (3) 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 citrates
E 334 Tartaric acid
(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. 5.95/2/EC
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14Foodstuff Maximum level Additive
E 335 Sodium tartrates quantum satis
E 350 Sodium malates
E 471 Mono -and diglycerides
of fatty acidsquantum satis
Jam, jellies and marmalades as
defined in DirectiveE 440 Pectins quantum satis
defined in Directive
79/693/EEC and other similar
fruitspreadsincludinglow-E 270 Lactic acid quantum satis
fruitsprea dsincludinglow-
calorie products E 296 Malic acid
E 300 Ascorbic acid
E 327 Calcium lactate
E 330 Citric acid
E 331 Sodium citrates
E 333 Calcium citrates
E 334 Tartaric acid
E 335 Sodium tartrates
E 350 Sodium malates
E 400 Alginic acid 10 g/kg
(individuallyorincombina
E 401 Sodium alginate(individuallyorinc o m bina-
tion)
E 402 Potassium alginate
E 403 Ammonium alginate
E 404 Calcium alginate
E 406 Agar -agar
E 407 Carrageenan
E 410 Locust bean gum
E 412 Guar gum
E 415 Xanthan gum
E 418 Gellan gum
E 471 Mono and diglycerides of
fatty acidsquantum satis
E 509 Chlorure de calcium
E5 2 4 H y d r o x y d ed es o d i u mquantum satis
E 509 Calcium chloride quantum satis
E 524 Sodium hydroxide
Partially dehydrated and dehy-
drated milk as defined in Di-rective 76/118/EEC (
1)E 300 Ascorbic acid
E 301 Sodium ascorbateE 304 Fatty acid esters of ascor-
bic acid
E 322 LecithinsE 331 Sodium citratesquantum satis
E331Sodiumcitrates
E 332 Potassium citratesE 407 CarrageenanE 500 ii) Sodium bicarbonateE 501 ii) Potassium bicarbonateE 509 Calcium chloride
(1) OJ No. L 24, 30. 1. 1976, p. 49.98/72/EC
95/2/EC95/2/EC
95/2/EC - - - I
15Foodstuff Maximum level Additive
Plain pasteurised cream E 401 Sodium alginate quantum satis 98/72/EC
E 402 Potassium alginate
E 407 Carrageenan
E 466 Sodium carboxy methyl
cellulose
E 471 Mono -and diglycerides of
fatty acids
Frozen and deep -frozen unpro-
cessed fruit and vegetables; pre-
packed, refrigerated unpro-
cessed fruit and vegetables
df i dE 300 Ascorbic acid quantum satis 95/2/EC - - - 98/72/EC
g
ready for consumption and pre-
packed unprocessed and peeled
potatoes.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 suchproducts frozen and deep -fro-
zenE 333 Calcium citrates
Quick -cook rice E 471 Mono -and diglycerides
of fatty acids
E 472a Acetic acid esters of
mono -and diglycerides of
fatty acidsquantum satis
Non emulsified oils and fats ofanimal or vegetable origin (ex-cept virgin oils and olive oils) E 304 Fatty acid esters of ascor-
bic acid
E 306 T ocopherol -rich extract
E 307 Alpha -tocopherol
E 308 Gamma -tocopherol
E 309 Delta -tocopherolquantum satis
E 322 Lecithins 30 g/l
E 471 Mono -and diglycerides
of fatty acids10 g/l
E 330 Citric acid quantum satis
E 331 Sodium citrates
E 332 Potassium citrates
E 333 Calcium citrates95/2/EC
95/2/EC - - - I
16Foodstuff Maximum level Additive
Non-emulsified oils and fats of
animalorvegetableorigin(exE 270 Lactic acid quantum satis 98/72/EC
animal or vegetable origin (ex-
cept virgin oils and olive oils) E 300 Ascorbic acid p g )
specifically intended for cook-
ing and/or frying purposes or
forthepreparationofgravyE 304 Fatty acid esters of ascor-
bic acidfor the preparation o fgravy
E 306 T ocopherol -rich extract
E 307 Alpha -tocopherol
E 308 Gamma -tocopherol
E 309 Delta -tocopherol
E 322 Lecithins 30 g/l
E 471 Mono -and diglycerides of
fatty acids10 g/l
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 95/2/EC
Ripened cheese E 170 Calcium carbonates
E 504 Magnesium carbonatesE 509 Calcium chlorideE 575 Glucono -delta -lactonequantum satis
Mozzarella and whey cheese E 260 Acide acétique quantum satis 98/72/EC
E 270 Lactic acid quantum satis 95/2/EC
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 98/72/EC
E 300 Ascorbic acid 95/2/EC
E 301 Sodium ascorbate
E 302 Calcium ascorbate
E 325 Sodium lactate95/2/EC
95/2/EC - - - I
17Foodstuff Maximum level Additive
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 tar-
trate
E 509 Calcium chloride
E 575 Glucono -delta -lactone
Gehakt E 300 Ascorbic Acid quantum satis 98/72/EC
E 301 Sodium ascorbate
E 302 Calcium ascorbate
E 330 Citric acid quantum satis 95/2/EC
E 331 Sodium citrates
E 332 Potassium citrates
E 333 Calcium citrates
Pre-packed preparations of
freshmincedmeatE 300 Ascorbic acid quantum satis
freshmincedmeat
E 301 Sodium ascorbate
E 302 Calcium ascorbate
E 330 Citric acid
E 331 Sodium citrates
E 332 Potassium citrates
E 333 Calcium citrates
Bread prepared solely with the
followingingredients:wheat-E 260 Acetic acid quantum satis
followingingredients: w heat-
flour, water, yeast or leaven,
saltE 261 Potassium acetate
salt
E 262 Sodium acetates
E 263 Calcium acetate
E 270 Lactic acid
E 300 Ascorbic acid
E 301 Sodium ascorbate quantum satis
E 302 Calcium ascorbate
E 304 Fatty acid esters of ascor-
bic acid
E 322 Lecithins
E 325 Sodium lactate
E 326 Potassium lactate95/2/EC
95/2/EC - - - I
18Foodstuff Maximum level Additive
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 T artaric acid esters of
mono -and diglycerides of
fatty acids
E 472e Mono -and diacetyl tar-
taric acid esters of mono -
and diglycerides of fattyacids
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 acetates
E 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 ascor-
bic acid
E 322 Lecithins
E 325 Sodium lactate
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 quantum satis
E 334 Tartaric acid
E 471 Mono -and diglycerides
of fatty acids
E 575 Glucono -delta -lactone95/2/EC
95/2/EC - - - I
19Foodstuff Maximum level Additive
Wines and sparkling wines and
partiallyfermentedgrapemustAdditives authorized:
partiallyfermen tedgrape mus t
in accordance with Regulations
(EEC) No 822/87 (1), (EEC)
Νo 4252/88 (2), (EEC)
No 2332/92 (3) and (EEC)
No 1873/84 (4)a n dt h e i ri m p l e -
menting regulations,
in accordance with Regulation(EEC) No 1873/84 authorizing theo f f e ro rd i s p o s a lf o rd i r e c th u m a nconsumption of certain importedwines which may have undergoneoenological processes not providedfor 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, blocsde foie gras E 300 Ascorbic acid
E 301 Sodium ascorbatequantum satis
Pineapple and passion fruit
juices and nectarsE 440 Pectins 3g / l 98/72/EC
Sliced and grated ripened
cheeseE 170 Calcium carbonates quantum satis
E 504 Magnesium carbonates
E 509 Calcium chloride
E 575 Glucono -delta -lactone
E 460 Celluloses
Soured -cream butter E 500 Sodium carbonates quantum satis
(1) OJ No L 84, 27. 3. 1987, p. 1.
(2) OJ No L 373, 31. 12. 1988, p. 59.
(3) OJ No L 231, 13. 8. 1992, p. 1.
(4) OJ No L 176, 3. 7. 1984, p. 6.95/2/EC
95/2/EC - - - I
20ANNEX III
CONDITIONALLY PERMITTED PRESERVATIVES AND ANTIOXIDANTS
PART A
Sorbates, benzoates and p-hydroxybenzoates
EN o Name Abbreviation
E 200 Sorbic acid 

E 202 Potassium sorbate Sa


E 203 Calcium sorbate

E 210 Benzoic acid 

E 211 Sodium benzoate
Ba(1)


E 212 Potassium benzoateBa(1) 

E 213 Calcium benzoate

E 214 Ethyl -p-hydroxybenzoate 

E 215 Sodium ethyl p -hydroxybenzoate


E 216 Propyl p -hydroxybenzoate
PHB



E 217 Sodium propyl p -hydroxybenzoatePHB 


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 fol-
lowing 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.95
/2/EC
95/2/EC - - - I
21Maximum level (mg/kg or mg/l as appropriate)
Foodstuff
Sa Ba PHB Sa + Ba Sa + PHBSa + Ba +
PHB
Wine -based flavoured drinks in-
cluding products covered byRegulation (EEC) No 1601/91200
Non-alcoholic flavoured
drinks (1)300 150 250 Sa +
150 Ba
Liquid tea concentrates and liq-uid fruit and herbal infusionconcentrates 600
Grape juice, unfermented, forsacramental use 2 000
Wines as referred to in Regula-tion (EEC) No 822/87 (
2); alco-
hol-free wine; fruit wine (includ-
ing alcohol -free); Made wine;
cider and perry (including alco-hol-free)200
S ø d...S a f t ors ø d e t...S a f t 500 200
Alcohol -free beer in keg 200
Mead 200
Spirits with less than 15 % alco-
hol by volume200 200 400
Fillings of ravioli and similarproducts 1000
Low-sugar jams, jellies, marma-
lades and similar low calorie orsugar -free products and other
fruit-based spreads
Mermeladas500 1000
Candied, crystallized and glacé
fruit and vegetables1000
Dried fruit 1000
Frugtgrød and Rote Grütze 1000 500
Fruit and vegetable preparations
including fruit -based sauces, ex-
cluding purée, mousse, compote,salads and similar products,canned or bottled1000
(1) This entry does not include dairy -based drinks.
(2) OJ No L 84, 27. 3. 1987, p. 1.95/2/EC
95/2/EC - - - I
22FoodstuffMaximum level (mg/kg or mg/l as appropriate)
FoodstuffSa + Ba +
PHBSa + PHB Sa + Ba PHB Ba Sa
Vegetables in vinegar, brine or
oil (excluding olives)2 000
Potato dough and pre -fried po-
tato slices2 000
Gnocchi 1000
Polenta 200
Olives and olive-based
preparations1 000 500 1 000
Jelly coatings of meat products
(cooked, cured or dried); Pâté10 0 0
Surface treatment of dried meatproducts quantumsatis
Semi -preserved fish products in-
cluding fish roe products2 000
Salted, dried fish 200
Shrimps, cooked 2 000
Crangon crangon and Crangon
vulgaris, cooked6 000
Cheese, pre -packed, sliced 1000
Processed cheese 1000
Processed cheese 2 000
Layered cheese and cheese with
added foodstuffs1000
Non-heat-treated dairy -based
desserts300
Curdled milk 1000
Liquid egg (white, yolk or whole
egg)5 000
Dehydrated, concentrated, fro-zen and deep -frozen egg prod-
ucts1000
Pre-packed sliced bread and
rye-bread2 000
Partially baked, pre -packed
bakery wares intended for retailsale2 000
Fine bakery wares with a wateractivity of more than 0,65 2 00098/72/EC
95/2/EC95/2/EC
95/2/EC - - - I
23FoodstuffMaximum level (mg/kg or mg/l as appropriate)
FoodstuffSa + Ba +
PHBSa + PHB Sa + Ba PHB Ba Sa
Cereal -or potato -based snacks
a n dc o a t e dn u t s10 0 0(max. 300PHB)
Batters 2 000
Confectionery (excluding choco-late) 1 500 (max.300 PHB)
Chewing gum 1500
T oppings (syrups for pancakes,
flavoured syrups for milkshakesand ice cream; similar products)1000
Fat emulsions (excluding butter)
with a fat content of 60 % ormore1000
Fat emulsions with a fat content
less than 60 %2 000
Emulsified sauces with a fatcontent 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 1000
Prepared salads 1500
Mustard 1000
Seasonings and condiments 1000
Liquid soups and broths (ex-
cluding canned)500
Aspic 1000 500
Liquid dietary food supplements 2 000
Dietetic foods intended for spe-
cial medical purposes excludingfoods for infants and youngchildren as referred to in Direc-tive 89/398/EEC (
1) — dietetic
formulae for weight control in-tended to replace total dailyfood intake or an individualmeal1500
..Mehu andM a k e u t e t t u...M e h u 500 200
(1) OJ No L 186, 30. 6. 1989, p. 27.98/72/EC
95/2/EC
98/72/EC95/2/EC
95/2/EC - - - I
24FoodstuffMaximum level (mg/kg or mg/l as appropriate)
FoodstuffSa + Ba +
PHBSa + PHB Sa + Ba PHB Ba Sa
Analogues of meat, fish,
crustaceans and cephalopods andcheese based on protein2 000
Dulce de membrillo 10 0 0
Marmelada 1 500
Ostkaka 2 000
Pasha 1 000
Semmelknödelteig 2 000
Cheese and cheese analogues
(surface treatment only)quantum
satis
Cooked red beet 20 0 0
Collagen -based casings with a
water activity greater than 0,6quantum
satis98/72/EC95/2/EC
95/2/EC - - - I
25PART B
Sulphur dioxide and sulphites
EN o Name
Ε220 Sulphur dioxide
Ε221 Sodium sulphite
Ε222 Sodium hydrogen sulphite
Ε223 Sodium metabisulphite
Ε224 Potassium metabisulphite
Ε226 Calcium sulphite
Ε227 Calcium hydrogen sulphite
Ε228 Potassium hydrogen sulphite
Note
1. Maximum levels are expressed as SO 2in mg/kg or mg/l as appropriate and relate to the total
quantity, available from all sources.
2. An SO 2content 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 appropriate).
Expressed as SO 2
Burger meat with a minimum vegetable and/or cereal con-
tent of 4 %450
Breakfast sausages 450
Longaniza fresca and butifarra fresca 450
Dried salted fish of the ‘Gadidae’ species 200
Crustaceans and cephalopods:
— fresh, frozen and deep -frozen 150 (1)
—c r u s t a c e a n s , panaeidae solenceridae, aristeidae fami-
ly:
—u p t o 8 0 u n i t s 1 5 0 (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, fol-
low-on formulae and infant formulae)50
Sago 30
Pearl barley 30
Dehydrated potatoes 400
Cereal -and potato -based snacks 50
Peeled potatoes 50
(1)I n e d i b l e p a r t s .98/72/EC
95/2/EC
98/72/EC95/2/EC
95/2/EC - - - I
26FoodstuffMaximum level (mg/kg or mg/l as appropriate).
Expressed as SO 2
Processed potatoes (including frozen and deep -frozen
potatoes)100
Potato dough 100
White vegetables, dried 400
White vegetables, processed (including frozen and
deep -frozen white vegetables)50
Dried ginger 150
Dried tomatoes 200
Horseradish pulp 800
Onion, garlic and shallot pulp 300
Vegetables 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) 50
Dried mushrooms 100
Dried fruits
— apricots, peaches, grapes, prunes and figs 20 0 0
— bananas 1000
— apples and pears 600
— other (including nuts in shell) 500
Dried coconut 50
Candied, 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 othersimilar fruit spreads including low -calorie products50
Jams, jellies and marmelades made with sulphited fruit 100
Fruit -based pie fillings 100
Citrus -juice -based seasonings 200
Concentrated grape juice for home wine -making 20 0 0
Mostarda di frutta 100
Jellying fruit extract, liquid pectin for sale to the final
consumer800
Bottled whiteheart cherries, rehydrated dried fruit andlychees 100
Bottled, sliced lemon 250
Sugars as defined in Directive 73/437/EEC except glu-
cose syrup, whether or not dehydrated10
Glucose syrup, whether or not dehydrated 2098/72/EC
95/2/EC95/2/EC
95/2/EC - - - I
27FoodstuffMaximum level (mg/kg or mg/l as appropriate).
Expressed as SO 2
Treacle and molasses 70
Other sugars 40
T oppings (syrups for pancakes, flavoured syrups for
milkshakes and ice cream; similar products)40
Orange, grapefruit, apple and pineapple juice for bulkdispensing in catering establishments 50
Lime and lemon juice 350
Concentrates based on fruit juice and containing notless 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)
50
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 andtheir implementing regulations;
(pro memoria) in accordance with Reg-
ulation (EEC) No 1873/84 authorizingt h eo f f e ro rd i s p o s a lf o rd i r e c th u m a nconsumption of certain imported wineswhich may have undergone oenologicalprocesses not provided for in Regula-tion (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 50095/2/EC
95/2/EC - - - I
28FoodstuffMaximum level (mg/kg or mg/l as appropriate).
Expressed as SO 2
Gelatin 50
Vegetable- and cereal-protein-based meat, fish and crus-
tacean analogues200
Analogues of meat, fish and crustaceans based on pro-
tein200
Marinated nuts 50
Vacuum packed sweetcorn 100
Distilled alcoholic beverages containing whole pears 50
PART C
Other preservatives
EN o Name Foodstuff Maximum level
E 230 Biphenyl, diphenyl Surface treatment of citrus
fruits70mg/kg
E 231
E 232Orthophenyl phenol
Sodium orthophenyl
phenol

Surface treatment of citrus
fruits12 mg/kg
individually or in combina-
tion expressed as orthophe-
nyl phenol
E 234 Nisin (1) Semolina and tapioca pud-dings and similar products 3mg/kg
Ripened cheese and pro-
cessed cheese12,5mg/kg
Clotted cream 10mg/kg
Mascarpone 10 mg/kg
E 235 Natamycin Surface treatment of:
—h a r d ,s e m i -hard and
semi -soft cheese
— dried, cured sausages1m g / d m2surface (not
present at a depth of
5 mm)


E 239 Hexamethylene tetra-
mineProvolone cheese 25 mg/kg residual amount,
expressed as formaldehyde
E 242 Dimethyl dicarbonate Non-alcoholic flavoured
drinks
Alcohol -free wine
Liquid -tea concentrate250 mg/l ingoing amount,
residues not detectable
E 284 Boric acid
4g/kgexpressedasboric
E 285 Sodium tetraborate(borax)Sturgeons’ eggs (Caviar)4g/kg, expresse dasboric
acid
(1) This substance may be present naturally in certain cheeses as a result of fermentation processes.98/72/EC
95/2/EC
98/72/E C --- d e l e t e d
95/2/EC
98/72/EC
95/2/EC95/2/EC
95/2/EC - - - I
29EN o Name FoodstuffIndicative ingo-
ing amountResidual
amountENo Name Foodstuff
mg/kg
E 249 Potassium nitrite (1) Non-heat-treated, cured, dried
meat products150 (2) 50 (3)
E 250 Sodium nitrite (1) Other cured meat products
Canned meat productsFoie gras, foie gras entier, blocs defoie gras150 (2) 100 (3)
Cured bacon 175 (3)
E 251 Sodium nitrate Cured meat products
C d d300 250 (4) p
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)
cheese
Dairy -based cheese analogue
P i c k l e dh e r r i n ga n ds p r a t 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 NaNo 2.
(3) Residual amount at point of sale to the final consumer, expressed as NaNo 2.
(4) Expressed as NaNo 3.
(5) Residual amount, nitrite formed from nitrate included, expressed as NaNo 2.
EN o Name Foodstuff Maximum level
E 280
E 281
E282Propionic acidSodium propionate
Calciumpropionate


Pre-packed sliced bread and rye bread 3 000 mg/kg
expressed as propionic
acid
E282
E 283Calciumpropionate
Potassium propio-nate
(
1)

Energy reduced bread
Partially baked, pre -packed bread
Pre-packed fine bakery wares (in-
cluding flour confectionery) with awater activity of more than 0,65
Pre-packed Rolls, buns and pitta




2 000 mg/kg
expressed as propionic
acid
Christmas pudding
Pre-packed bread1 000 mg/kg
expressed as propionic
acid
Prepacked pølsebrød, boller and dansk
flutes2 000 mg/kg
expressed as
propionic acid
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 pro-
cess following good manufacturing practice.98/72/EC
95/2/EC
98/72/EC
95/2/EC
98/72/EC
95/2/EC95/2/EC
95/2/EC - - - I
30PART D
Other antioxidants
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.
EN o Name FoodstuffMaximum level
(mg/kg)
E 310
E 311
E312Propyl gallateOctyl gallate
Dodecylgallate


Fats and oils for the professional
manufacture of heat -treated
foodstuffs200* (gallates andBHA, individually orin combination)
E312
E 320Dodecylgallate
Butylated hydroxyanisole(BHA)

Frying oil and frying fat, exclud-ing olive pomace oil 100* (BHT)
E 321(BHA)
Butylated hydroxytoluene(BHT)

Lard; fish oil; beef, poultry and
sheep fatboth expressed on fat
Cake mixes
Cereal -based snack foods
Milk powder for vending ma-
chines
Dehydrated soups and brothsSauces200 (gallates and
BHA, individually orin combination)
Dehydrated meat
Processed nutsSeasonings and condimentsPre-cooked cerealsexpressed on fat
Dehydrated potatoes 25 (gallates and
BHA, individually orin combination)
Chewing -gum
Dietary supplements400 (gallates, BHT
and BHA, individual-ly or in combination)
E 315
E 316Erythorbic acidSodium erythorbate 

Semi -preserved and preserved
meat products500
expressed as ery-
thorbic acid
Preserved and semi -preserved
fish products
Frozen and deep -frozen fish with
red skin1 500
expressed as ery-
thorbic acid98/72/EC95/2/EC
95/2/EC - - - I
31ANNEX IV
OTHER PERMITTED ADDITIVES
The maximum levels of use indicated refer to foodstuffs ready for consumption
prepared following manufacturers’ instructions.
EN o Name Foodstuff Maximum level
E 297 Fumaric acid (pro memoria)
Wine in accordance with Regulation (EEC)
No 1873/84 authorizing the offer or disposalfor direct human consumption of certain im-ported wines which may have undergoneoenological processes not provided for inRegulation (EEC) No 337/79
Fillings and toppings for fine bakery wares 2,5 g/kg
Sugar confectionery 1g / k g
Gel-like desserts 4g / k g
Fruit -flavoured desserts
Dry powdered dessert mixes
Instant powders for fruit based drinks 1g / l
Instant products for preparation of fla-
voured tea and herbal infusions1g / k g
Chewing gum 2g / k g
In the following applications the indicated maximum levels of phosphoric
acid and the phosphates E 338, E 339, E 340, E 341, E 343, E 450, E 451and E 452 may be added individually or in combination (expressed asP
2O5):
E 338 Phosphoric acid Non-alcoholic flavoured drinks 700 mg/l
Sterilised and UHT milk 1g / l
Candied fruits 800 mg/kg
Fruit preparations 800 mg/kg
E 339 Sodium phophates Partly dehydrated milk with less than 28 %
solids1g / k g
i) Monosodium phos-
phatePartly dehydrated milk with more than28 % solids 1,5 g/kg
ii) Disodium phos-
phateDried milk and dried skimmed milk 2,5 g/kg
iii) Trisodium phos-
phatePasteurised, sterilised and UHT creams 5g / k g
Whipped cream and vegetable fat analogues 5g / k g
Unripened cheese (except Mozzarell a) 2g / k g98/72/EC
95/2/EC
98/72/EC95/2/EC
95/2/EC - - - I
32EN o Maximum level Foodstuff Name
E 340 Potassium phophates Processed cheese and processed cheese ana-
logues20 g/kg
i) Monopotassium
phosphateMeat products 5g / k g
ii) Dipotassium phos-
phateSport drinks and prepared table waters 0,5 g/l
iii) Tripotassium phos-
phateDietary supplements quantum satis
Salt and its substitutes 10 g/kg
Vegetable ptotein drinks 20 g/l
E 341 Calcium phosphate Beverage whiteners 30 g/kg
i) Monocalcium phos-
phateBeverage whiteners for vending machines 50 g/kg
ii) Dicalcium phos-
phateEdible ices 1g / k g
iii) Tricalcium phos-
phateDesserts 3g / k g
Dry powdered dessert mixes 7g / k g
E 343 Magnesium phophates Fine bakery wares 20 g/kg
i) Monomagnesium
phosphateFlour 2,5 g/kg
ii) Dimagnesium phos-
phateFlour, self -raising 20 g/kg
Soda bread 20 g/kg
Liquid egg (white, yolk or whole egg) 10 g/kg
E 450 Diphosphates Sauces 5g / k g
i) Disodium diphos-
phateSoups and broths 3g / k g
ii) Trisodium diphos-
phateInstant tea and instant herbal infusions 2g / k g
iii) T etrasodium diphos-
phateCider and perry 2g / l
v) (SIC! iv)) Tétrapo-
tassium phosphateChewing -gum quantum satis
Dried powdered foodstuffs 10 g/kg
vi) (SIC! v)) Dicalcium
diphosphateChocolate and malt dairy -based drinks 2g / l
vii) (SIC! vi)) Calcium
dihydrogen diphos-
phateAlcoholic drinks (excluding wine and beer) 1g / l
Breakfast cereals 5g / k g
Snacks 5g / k g
E 451 Triphosphates Surimi 1g / k g
Fish and crustacean paste 5g / k g
i) Pentasodium tri-
phosphateT oppings (syrups for pancakes, flavouredsyrups for milkshakes and ice cream; simi-
lar products)3g / k g98/72/EC95/2/EC
95/2/EC - - - I
33EN o Maximum level Foodstuff Name
ii) Pentapotassium tri-
phosphateSpecial formulae for particular nutritionaluses 5g / k g
Glazings for meat and vegetable products 4g / k g
E 452 Polyphosphates Sugar confectionery 5g / k g
i) Sodium polyphos-
phateIcing sugar 10 g/kg
ii) Potassium polyphos-
phateNoodles 2g / k g
iii) Sodium calcium
polyphosphateBatters 12 g/kg
iv) Calcium polyphos-
phatesFillets of unprocessed fish, frozen anddeep -frozen 5g / k g
Unprocessed and processed molluscs and
crustaceans frozen and deep -frozen5g / k g
Processed potato products (including fro-
zen, deep -frozen, chilled and dried pro-
cessed products) and pre -fried frozen and
deep -frozen potatoes5g / k g
Spreadable fats excluding butter 5g / k g
Beurre de crème acide 2g / k g
Canned crustacean products 1g / k g
Waterbased emulsion sprays for coating
baking tins30 g/kg
Coffee based drinks for vending machines 2g / l
E 468 Crosslinked sodium car-
boxy methyl celluloseSolid dietary supplements 30 g/kg
E 431 Polyoxyethylene (40)
stearate(pro memoria)
Wine in accordance with Regulation (EEC)
No 1873/84 authorizing the offer or disposalfor direct human consumption of certain im-ported wines which may have undergoneoenological processes not provided for inRegulation (EEC) No 337/79
E 353 Metatartaric acid Wine in accordance with Regulations (EEC)No 822/87, (EEC) No 4252/88, (EEC)No 2332/92 and (EEC) No 1873/84 and theirimplementing regulations
Made wine 100 mg/l98/72/EC
95/2/CE95/2/EC
95/2/EC - - - I
34EN o Maximum level Foodstuff Name
E 355
E 356E 357Adipic acid
Sodium adipatePotassium adipate


 Fillings and toppings for fine bakery wares
Dry powdered dessert mixesGel-like desserts
Fruit -flavoured desserts2g / k g
1g / k g6g / k g1g / k g
Powders for home preparation of drinks 10 g/l
expressedas expressedas
adipic acid
E 363 Succinic acid Desserts 6g / k g
Soups and broths 5g / k g
Powders for home preparation of drinks 3g / l
E 385 Calcium disodium ethyl-
ene diamine tetraacetate
(Emulsified sauces
Cannedandbottledpulses,legumes,mush-75 mg/kg
250mg/kg(Calcium disodiumEDTA)Cannedandbottledpulses,legumes,mush-
rooms and artichokes250mg/kg
Canned and bottled crustaceans and molluscs 75 mg/kg
Canned and bottled fish 75 mg/kg
Spreadable 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 crustaceans 75 mg/kg
E 405 Propane -1, 2 -diol algi-
nateFat emulsions 3g / k g
nate
Fine bakery wares 2g / k g
Fillings, toppings and coatings for fine bakery
wares and desserts5g / k g
Sugar confectionery 1,5 g/kg
Water -based edible ices 3g / k g
Cereal -and potato -based snacks 3g / k g
Sauces 8g / k g
Beer 100 mg/l
Chewing gum 5g / k g
Fruit and vegetable preparations 5g / k g
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 foodintake or an individual meal1,2 g/kg
(1) OJ L 316, 9. 12. 1994, p. 2.98/72/EC
95/2/EC95/2/EC
95/2/EC - - - I
35EN o Maximum level Foodstuff Name
Dietary food supplements 1g / k g
Cider excluding cidre bouché 100 mg/l
E 416 Karaya gum Cereal -and potato -based snacks 5g / k g
Nut coatings 10 g/kg
Fillings, toppings and coatings for fine bakery
wares5g / k g
Desserts 6g / k g
Emulsified sauces 10 g/kg
Egg-based liqueurs 10 g/l
Dietary food supplements quantum satis
Chewing gum 5g / k g
E 420 Sorbitol
i)Sorbitol

Foodstuffs in general (except drinks and
those foodstu ffsr eferred to in Article 2 (3))quantum satis
i)Sorbitol
ii) Sorbitol syrup


thosefoodstuffsreferredtoinArticle2(3))
E 421
E 953
E 965) yp
Mannitol
IsomaltMaltitoli) Maltitol
ii
)Maltitol s yrup






Frozen and deep -frozen unprocessed fish,
crustaceans, molluscs and cephalopods(for purposes
other than
sweetening)
E 966
E 967ii)Maltitolsyrup
LactitolXylitol


Liqueurs
E 432 Polyoxyethylen sor-
bitan monolaurate(polysorbate 20)


Fine bakery wares
Fat emulsions for baking purposes
Milkandcreamanalogues3g / k g
10 g/kg
5g/kg
E 433Polyoxyethylene sor-
bitan monooleate(polysorbate 80)



Milkandcreamanalogues
Edible ices
Desserts
S fti5g/kg
1g / k g3g / k g
1/kE 434 Polyoxyethylene sor-
bitan monopalmitate(polysorbate 40)



Sugar con fectioner y
Emulsified sauces
Soups1g/kg
5g / k g1g / k g
E 435 Polyoxyethylene sor-
bitan monostearate(polysorbate 60)



Chewing gum
Dietary food supplementsDietetic
foods intended for special medical5g / k g
quantum satis
1g/kg
E 436 Polyoxyethylene sor-
bitan tristearate(polysorbate 65)

Dieteticfoodsintendedforspecialmedical
purposes —Dietetic formulae for weight
control intended to replace total daily foodintake or an individual meal1g/kg
Individually or
in combination
E 442 Ammonium phospha-tides Cocoa and chocolate products as defined in
Directive 73/241/EEC including fillings10 g/kg
Confectionery -based on these products 10 g/kg98/72/EC
95/2/EC
98/72/EC
98/72/EC95/2/EC
95/2/EC - - - I
36EN o Maximum level Foodstuff Name
E 444 Sucrose acetate isobuty-
rateNon-alcoholic flavoured cloudy drinks 300 mg/l
E 445 Glycerol esters of wood
rosinsNon-alcoholic flavoured cloudy drinks 100 mg/l
Surface treatment of citrus fruit 50 mg/kg
E 473 Sucrose esters of
fattyacids
C a n n e dl i q u i dc o f f e e
Heattreatedmeatproducts1g / l
5g/kg
E 474fattyacids
Sucroglycerides
Heat-treate dmeat pro ducts 5g/kg
(on fat)
Fat emulsions for baking purposes 10 g/kg
Fine bakery wares 10 g/kg
Beverage whiteners 20 g/kg
Edible ices 5g / k g
Sugar confectionery 5g / k g
Desserts 5g / k g
Sauces 10 g/l
Soups and broths 2g / l
Fresh fruits, surface treatment quantum satis
Non-alcoholic aniseed -based drinks 5g / l
Non-alcoholic coconut and almond drinks 5g / l
Spirituous beverages (excluding wine and
beer)5g / l
Powders for the preparation of hot beverages 10 g/l
Dairy -based drinks 5g / l
Dietary food supplements quantum satis
Dietetic foods intended for special medical
purposes; Dietetic formulae for weight con-trol intended to replace total daily food in-take or an individual meal5g / k g
Chewing gum 10 g/kg
Individually or
in combination
Cream analogues 5g / k g
Sterilised cream and sterilised cream with
reduced fat content5g / k g98/72/EC
95/2/EC
98/72/EC95/2/EC
95/2/EC - - - I
37EN o Maximum level Foodstuff Name
E 475 Polyglycerol esters of
fatty acidsFine bakery wares
Emulsified liqueurs10 g/kg
5g / l
Egg products 1g / k g
Beverage whiteners 0,5 g/kg
Chewing gum 5g / k g
Fat emulsions 5g / k g
Milk and cream analogues 5g / k g
Sugar confectionery 2g / k g
Desserts 2g / k g
Dietary food supplements quantum satis
Dietetic foods intended for special medical
purposes —Dietetic formulae for weight
control intended to replace total daily foodintake or an individual meal5g / k g
Granola -type breakfast cereals 10 g/kg
E 476 Polyglycerol polyricino-
leateSpreadable fats as defined in Annexes A, Band C of Regulation (EC) No 2991/94 hav-
ing a fat content of 41 % or less4g / k g
Similar spreadable products with a fat con-
tent of less than 10 % fat4g / k g
Dressings 4g / k g
Cocoa -based confectionery, including choco-
late5g / k g
E 477 Propane -1,2-diol esters
ffttidFine bakery wares 5g / k g p
offattyacidsy
Fat emulsions for baking purposesgg
10 g/kg
Milk and cream analogues 5g / k g
Beverage whiteners 1g / k g
Edible ices 3g / k g
Sugar confectionery 5g / k g
Desserts 5g / k g
Whipped dessert toppings other than cream 30 g/kg
Dietetic foods intended for special medical
purposes —Dietetic formulae for weight
control intended to replace total daily foodintake or an individual meal1g / k g98/72/EC
95/2/EC95/2/EC
95/2/EC - - - I
38EN o Maximum level Foodstuff Name
E 479b Thermally oxidized soya
bean oil interacted withmono -and diglycerides
of fatty acidsFat emulsions for frying purposes 5g / k g
E 481 Sodium stearoyl -2-
lactylate

Fine bakery wares
Quick-cookrice5g / k g
4g/kg
E 482Calcium stearoyl -2-
lactylate

Quickcookrice
Breakfast cereals4g/kg
5g / k g
Emulsified liqueur 8g / l
Spirits with less than 15 % alcohol by volume 8g / l
Cereal -based snacks 2g / k g
Chewing gum 2g / k g
Fat emulsions 10 g/kg
Desserts 5g / k g
Sugar confectionery 5g / k g
Beverage whiteners 3g / k g
Cereal -and potato -based snacks 5g / k g
Minced and diced canned meat products 4g / k g
Powders for the preparation of hot beverages 2g / l
Dietetic foods intended for special medical
purposes —Dietetic formulae for weight
control intended to replace total daily foodintake or an individual meal2g / k g
Bread (except that referred to in Annex II) 3g / k g
Mostarda di frutta 2g / k g
Individually or
in combination
E 483 Stearyl tartrate Bakery wares (except breads referred to inAnnex II) 4g / k g
Desserts 5g / k g
E 491
E 492E 493E 494E 495Sorbitan monostearateSorbitan tristearateSorbitan monolaurateSorbitan monooleateSorbitan
monopalmitate





Fine bakery wares
Toppings and coatings for fine bakery waresJelly marmaladeFat emulsionsMilk and cream analogues10 g/kg
5g / k g
25 mg/kg (1)
10 g/kg
5g / k g
Beverage whiteners 5g / k g
(1) E 493 only.95/2/EC
95/2/EC - - - I
39EN o Maximum level Foodstuff Name
Liquid tea concentrates and liquid fruit and
herbal infusions concentrates0,5 g/kg
Edible ices 0,5 g/kg
Desserts 5g / k g
Sugar confectionery 5g / k g
Cocoa -based confectionery, including choco-
late10 g/kg (1)
Emulsified sauces 5g / k g
Dietary food supplements quantum satis
Yeas t for b aking quantum satis
Chewing gum 5g / k g
Dietetic foods intended for special medical
purposes; dietetic formulae for weight con-trol intended to replace total daily food in-take or an individual meal5g / k g
(pro memoria) For E 491 only, wine in accor-
dance with Regulation (EEC) No 1873/84 au-thorizing the offer or disposal for direct hu-man consumption of certain imported wineswhich may have undergone oenological pro-cesses not provided for in Regulation (EEC)No 337/79Individually or
in combination
E 512 Stannous chloride Canned and bottled white asparagus 25 mg/kg
as Sn
E 520
E521Aluminium sulphate
Aluminiumsodium

Egg white
Candiedcrystallizedandglacéfruitandveg-30 mg/kg
200mg/kg E521
E522Aluminium so dium
sulphate
Aluminiumpotassium


Candied,c rystallizedandglacéfruitandveg-
etables200mg/kg
Individually or
in com bination,E522
E523Aluminium po tassium
sulphate
Aluminiumammonium

incombination,
expressed as
aluminium
E523 Aluminium ammon ium
sulphate


E 541 Sodium aluminium phos-
phate, acidicFine bakery wares (scones and sponge waresonly) 1g / k g
expressed as
aluminium
E 535
E536Sodium ferrocyanide
Potassium

Individually or
in com bination ,E536
E538Potass ium
ferrocyanide
Clif id


Salt and its substitutesincombination,
20 mg/kg
as anhydrous
i E 538 Calcium ferroc yanide y
potassium
ferrocyanide
(1) E 492 only.95/2/EC
95/2/EC - - - I
40EN o Maximum level Foodstuff Name
E 551
E 552E 553a
E 553b
E 554E 555
E 556Silicon dioxide
Calcium silicatei) Magnesium
silicate
ii) Magnesium
trisilicate (
1)
Tal c (1)
Sodium aluminium
silicate
Potassium aluminium
silicate
Calcium aluminium
silicate











Dried powdered foodstuffs (including sugars)
Salt and its substitutesDietary food supplementsFoodstuffs in tablet and coated tablet form
Sliced or grated hard, semi-hard and
pro-
cessed cheese
Sliced or grated cheese analogues and pro-
cessed cheese analogues10 g/kg
10 g/kg
quantum satisquantum satis
10
g/kg 98/72/EC
E 559 Aluminium silicate
(Kaolin)

Chewing gum
RiceSausages (surface treatment only)quantum
satis(2)
Seasonings 30 g/kg
Confectionery excluding chocolate (surface
treatment only)quantum satis
Tin-greasing products 30 g/kg
E 579
E 585Ferrous gluconate
Ferrous lactate

Olives darkened by oxidation 150 mg/kg
as Fe
E 620
E 621Glutamic acidMonosodium glutamate
Foodstuffs in general (except those referred10 g/kg
Individually or
incombination
E 622g
MonopotassiumglutamateFoodstuffsingeneral(exceptthosereferred
to in Article 2 (3))inc o m bination
E 623
624Calcium diglutamate
i E 624 Monoammonium
glutamateCondiments and seasonings quantum satis
E 625g
Magnesium diglutamate
E 626
E 627E 628E 629E 630Guanylic acidDisodium guanylateDipotassium guanylateCalcium guanylateInosinic acid



Foodstuffs in general (except those referred
to in Article 2 (3))500 mg/kg
individually or
in combination,
expressed as
guanylic acid
(1) Asbestos free.
(2) E 553b only.98/72/EC
95/2/EC95/2/EC
95/2/EC - - - I
41EN o Maximum level Foodstuff Name
E 631
E 632
E633Disodium inosinateDipotassium inosinate
Cliiit


 E 633
E 634Calcium inosinate
Calcium
54-ribonucleotides



Seasonings and condiments quantum satis
E 635 Disodium
54-ribonucleotides



E 900 Dimethyl polysiloxane Jam, jellies and marmalades as defined in Di-
rective 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 chocolate) 10 mg/kg
Non-alcoholic flavoured drinks 10 mg/l
Pineapple juice 10 mg/l
Canned and bottled fruit and vegetables 10 mg/kg
Chewing gum 100 mg/kg
(pro memoria) Wine in accordance with Reg-
ulation (EEC) No 1873/84 authorizing theoffer or disposal for direct human consump-tion of certain imported wines which mayhave undergone oenological processes notprovided for in Regulation (EEC) No 337/79
S ø d...s a f t 10 mg/l
Batters 10 mg/kg
Cider excluding cidre bouché 10 mg/l
E 901
E 902
E 903Beeswax, white and
yellow
Candelilla waxCarnauba wa
x


As glazing agents only for:
— Confectionery (including chocolate)
— Small products of fine bakery wares
coated with chocolatequantum satis
E903
E 904Carnaubawax
Shellac

coatedwithchocolate
—S n a c k s
—N u t s
— Coffee beans
Dietary food supplements quantum satis
Fresh citrus fruits, melons, apples and pears
(surface treatment only)quantum satis
Peaches and pineapples (surface treatment
only)quantum satis98/72/EC
95/2/EC
98/72/EC95/2/EC
95/2/EC - - - I
42EN o Maximum level Foodstuff Name
E 905 Microcrystalline wax Surface treatment of: quantum satis
— confectionery excluding chocolate
— chewing gum
— melons, papaya, mango and avocado
E 912
E914Montan acid esters
Oxidized polyethyleneFresh citrus fruits (surface treatment only) quantum satis
E914 Oxidized polyethylene
wax
Fresh melon, mango, papaya, avocado and
pineapple (surface treatment only)quantum satis
E 927b Carbamide Chewing gum without added sugars 30 g/kg
E 950 Acesulfame -K Chewing gum with added sugars 800 mg/kg
E 951 Aspartame 25 0 0m g / k g
E 957 Thaumatin 10 mg/kg
(as flavour
enhancer
only) (1)
Water -based flavoured non -alcoholic drinks 0,5 mg/l
Desserts — dairy and non dairy 5m g / k g
(as flavour
enhancer only)
E 959 Neohesperidine DC Chewing gum with added sugars 150 mg/kg
Spreadable fats as defined in Annexes B
and C of Regulation (EC) No 2991/945m g / k g
Meat products
Fruit jelliesV egetable proteins5m g / k g
(as flavour
enhancer
only) (1)
E 999 Quillaia extract Water -based flavoured non -alcoholic drinks 200 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 andcoated tablet form quantum satis
E 1202 Polyvinylpolypyrrolidone
(1) 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.98/72/EC
95/2/EC
98/72/EC
95/2/EC
98/72/EC
95/2/EC
98/72/EC
95/2/EC
98/72/EC
95/2/EC95/2/EC
95/2/EC - - - I
43EN o Maximum level Foodstuff Name
E 1505 Triethyl citrate quantum satis
E 1518 Glyceryl triacetate (tria-
cetin)Chewing gum quantum satis
E 459 Beta -cyclodextrine Foodstuffs in tablet and coated tablet form quantum satis
E 425 Konjac (1)
i) Konjac gum
ii) Konjac glucoman-
naneFoodstuffs in general (except those referredto in Article 2(3)) 10 g/kg
individually or
in combination
(1) These substances may not be used to produce dehydrated foodstuffs intended to rehydrate on ingestion.98/72/EC95/2/EC
95/2/EC - - - I
44ANNEX V
PERMITTED CARRIERS AND CARRIER SOLVENTS
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 ammonium
hydroxide.
EN o Name Restricted use
Propan -1,2-diol (propylene glycol) Colours, emulsifiers, antioxi-
dants and enzymes (maximum1 g/kg in the foodstuff)
E 422 Glycerol
E 420 Sorbitol
E 421 Mannitol
E 953 Isomalt
E 965 Maltitol
E 966 Lactitol
E 967 Xylitol
E 400-404 Alginic acid and its sodium, potassium, calciumand 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 (polysor-
bate 20)

E 433 Polyoxyethylene sorbitan monooleate (polysor-
bate 80)



E 434 Polyoxyethylene sorbitan monopalmitate (polysor-
bate 40)Antifoaming agents



E 435 Polyoxyethylene sorbitan monostearate (polysor-
bate 60)



E 436 Polyoxyethylene sorbitan tristearate (polysor-
bate 65)


E 442 Ammonium phosphatiders Antioxidants
E 460 Cellulose (microcrystalline or powdered)
E 461 Methyl cellulose
E 463 Hydroxypropyl cellulose95/2/EC
95/2/EC - - - I
45EN o Restricted use Name
E 464 Hydroxypropyl methyl cellulose
E 465 Ethyl methyl cellulose
E 466 Carboxy methyl cellulose
Sodium carboxy methyl cellulose
E 322 Lecithins 

E 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 Colours and fat -soluble anti-
oxidants



E 472c Citric acid esters of mono -and diglycerides of
fatty acidsoxidants



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 acids


E 491 Sorbitan monostearate 

E 492 Sorbitan tristearate



E 493 Sorbitan monolaurate Colours and anti -foaming
agents


E 494 Sorbitan monooleateg


E 495 Sorbitan monopalmitate


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 170 Calcium carbonates
E 263 Calcium acetate
E 331 Sodium citrates
E 332 Potassium citrates
E 341 Calcium phosphates
E 501 Potassium carbonates
E 504 Magnesium carbonates
E 508 Potassium chloride95/2/EC
95/2/EC - - - I
46EN o Restricted use Name
E 509 Calcium chloride
E 511 Magnesium chloride
E 514 Sodium sulphate
E 515 Potassium sulphate
E 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)
E 551 Silicon dioxideEmulsifiers and colours, max.
E 552 Calcium silicateEmulsifiersandcolours,max.
5%
E 553b Tal c
E 558 Bentonite Colours, max. 5 %
E 559 Aluminium silicate (Kaolin)
E 901 Beeswax Colours
E 1200 Polidextrose
E 1201 Polyvinylpyrrolidone
Sweeteners
E 1202 PolyvinylpolypyrrolidoneSweeteners
E 322 Lecithins Glazing agents for fruit
E 432 -436 Polysorbates
E 470 a Sodium, potassium and calcium salts of fatty acids
E 471 Mono and diglycerides of fatty acids
E 491 -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 1g / k g
E 1451 Acetylated oxidised starch
E 468 Cross linked sodium carboxy methyl cellulose Sweeteners
E 469 Enzymatically hydrolysed carboxy methyl cellulose98/72/EC95/2/EC
95/2/EC - - - I
47ANNEX VI
FOOD ADDITIVES PERMITTED IN FOODS FOR INFANTS AND YOUNG
CHILDREN
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 ofE 551, as well as E 421 (mannitol) when used as a carrier for vitamin B12 (not less
than one part vitamin B12 to 1 000 parts mannitol). The carry over of E 414 in the
product ready for consumption should not be more than 10 mg/kg.
Formulae and weaning foods for infants and young children may contain E 301
(sodium L-ascorbate), used at QS level in coatings of nutrient preparations contain-
ing polyunsaturated fatty acids. The carry over of E 301 in the product ready forconsumption should not be more than 75 mg/l.
The maximum levels of use indicated refer to foodstuffs ready for consumption pre-pared 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 pro-
ducing 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.
EN o 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 An-nex I to Directive 91/321/EEC
E 306 To co p h er o l -rich extract 
E 307
E308Alfa-tocopherol
Gammatocopherol

10 mg/lE308
E 309Gamma -tocop herol
Delta -tocopherol

10mg/l
individually or in combination
E309 Delta-tocopherol

E 322 Lecithins 1g / l
E 471 Mono -and diglycerides 4g / l
E 304 L -ascorbyl palmitate 10 mg/l 98/72/EC
E 331
E 332Sodium citratesPotassium citrates 2g / lIndividually or in combination and in
conformity with the limits set in Annex I
to Directive 91/321/EEC98/72/EC
95/2/EC
98/72/EC
95/2/EC95/2/EC
95/2/EC - - - I
48EN o M a x i m u ml e v e l Name
E 339
E 340Sodium phosphates
Potassium phosphates1 g/l expressed as P 2O5
Individually or in combination and in
conformity with the limits set in Annex I
to Directive 91/321/EEC98/72/EC
E 412 Guar gum 1 g/l, where the liquid product contains
partially hydrolysed proteins and is in
conformity with the conditions set in An-
nex IV of Directive 91/321/EEC, asamended by Directive 96/4/EC
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 con-formity with the conditions set in Annex
IV of Directive 91/321/EEC, as amended
by Directive 96/4/EC
E 473 Sucrose esters of fattyacids 120 mg/l in products containing hydro-lysed proteins, peptides or amino acids95/2/EC
95/2/EC - - - I
49PART 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 thatrelative 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 maxi-
mum level established for that foodstuff for each of those substances is lowered with that relativepart as is present of the other substances together in that foodstuff.
EN o Name Maximum level
E 270 Lactic acid (L(+) -form only) quantum satis
E 330 Citric acid quantum satis
E 306 To co p h er o l -rich extract 
E 307p
Alfa-tocopherol

10mg/lindividuallyorincombinationE 308
E309Gamma -tocopherol
Dl hl

10mg/lindividuallyorinc o m bination
E 309 Delta -tocopherol
E 338 Phosphoric acid In conformity with the limits set in An-
nex II to Directive 91/321/EEC
E 440 Pectins 5 g/l in acidified follow -on formulae only
E 322 Lecithins 1g / l
E 471 Mono -and diglycerides 4g / l
E 407 Carrageenan 0,3 g/l
E 410 Locust bean gum 1g / l
E 412 Guar gum 1g / l
E 304 L -ascorbyl palmitate 10 mg/l 98/72/EC
E 331
E 332Sodium citratesPotassium citrates 2g / lIndividually or in combination and in
conformity with the limits set in Annex I
to Directive 91/321/EEC
E 339
E 340Sodium phosphatesPotassium phosphates 1 g/l expressed as P 2O5
Individually or in combination and in
conformity with the limits set in Annex I
to Directive 91/321/EEC
E4 7 2c 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, pep-
t i d e so ra m i n oa c i d sa n da r ei nc o n f o r m i -ty with the conditions set in Annex IV of
Directive 91/321/EEC, as amended by Di-
rective 96/4/EC98/72/EC
95/2/EC95/2/EC
95/2/EC - - - I
50EN o Maximum level Name
E 473 Sucrose esters of fatty acids 120 mg/l in products containing hydro-
lysed proteins, peptides or amino acids98/72/EC95/2/EC
95/2/EC - - - I
51PART 3
FOOD ADDITIVES PERMITTED IN WEANING FOODS FOR INFANTS AND YOUNG
C H I L D R E NI NG O O DH E A L T H
EN o Name Foodstuff Maximum level
E 170
E 260E 261E 262E 263E 270E 296E 325E 326E 327E 330E 331E 332E 333Calcium carbonates
Acetic acidPotassium acetateSodium acetatesCalcium acetateLactic acid (*)Malic acid (*)Sodium lactate (*)Potassium lactate (*)Calcium lactate (*)Citric acidSodium citratesPotassium citratesCalcium citrates














Weaning foodsquantum satis
(only for pH
adjustment)
E 507
E 524E 525E 526Hydrochloric acid
Sodium hydroxidePotassium hydroxideCalcium hydroxide




E 500
E 501E 503Sodium carbonatesPotassium carbonatesAmmonium carbonates


Weaning foodsquantum satis
(only as raising
agents)
Individually or incombination, ex-pressed as ascorbicacid
E 300
E 301E 302L-ascorbic acid
Sodium L -ascorbate
Calcium L -ascorbate


Fruit -and vegetable -
based drinks, juices andbaby foods 0,3 g/kg
Fat-containing cereal -
based foods includingbiscuits and rusks 0,2 g/kg
E 304
E306L-ascorbyl palmitate
T hlihtt
E 306
E 307To co p h er o l -rich e xtract
Alfa-tocopherol

Fat-containing cereals,
biscuitsrusksandbaby0,1 g/kg
individuallyorinE307
E 308Alfa-tocopherol
Gamma -tocopherol

biscuits, rus ksa ndbaby
foodsindividuallyor in
combination
E 309 Delta -tocopherol 

E 338 Phosphoric acid Weaning foods 1g / k ga sP 2O5
E 339
E 340E 341Sodium phosphatesPotassium phosphatesCalcium phosphates


Cereals1g / k g
individually or incombination, ex-pressed as P
2O5
(*) L(+) -form only.95/2/EC
95/2/EC - - - I
52EN o Maximum level Foodstuff Name
E 322 LecithinsBiscuits and rusks
Cereal -based foods
Baby foods


10 g/kg
E 471
E 472aE 472bE 472cMono -and diglycerides of fatty
acids
Acetic acid esters of mono -and
diglycerides of fatty acids
Lactic acid esters of mono -and
diglycerides of fatty acids
Citric acid esters of mono -and
diglycerides of fatty acids





Biscuits and rusks
Cereal -based foods
Baby foods


5g / k g
individually or incombination
E 400
E 401E 402E 404Alginic acidSodium alginatePotassium alginateCalcium alginate



Desserts
Puddings

0,5 g/kg
individually or incombination
E 410
E 412E 414Locust bean gumGuar gum
Acacia gum(gum arabic )


Weaning foods 10 g/kg
individually or incombination
E414
E 415
E 440Acaciagum(gumarabic)
Xanthan gumPectins


Gluten -free cereal -based
foods20 g/kgindividually or incombination
E 551 Silicon dioxide Dry cereals 2g / k g
E 334
E 335E 336E 354E 450aE 575Tartaric acid (*)Sodium tartrate (*)Potassium tartrate (*)Calcium tartrate (*)Disodium diphosphateGlucono -delta -lactone





Biscuits and rusks5g / k g
as a residue
E 1404
E 1410E 1412E 1413E 1414E 1420E 1422E 1450Oxidized starchMonostarch phosphateDistarch phosphatePhosphated distarch phosphateAcetylated distarch phosphateAcetylated starchAcetylated distarch adipateStarch sodium octenyl succinate








Weaning foods 50 g/kg
E 333 Calcium citrates (1) In low -sugar fruit based
productsquantum satis 98/72/EC
E 341 Tricalcium phosphate (1) In fruit based desserts 1g / k ga sP 2O5
E 1451 Acetylated oxidised starch Weaning foods 50 g/kg
(*) L(+) -form only.
(1) The note in part 4 does not apply.95/2/EC
95/2/EC - - - I
53PART 4
FOOD ADDITIVES PERMITTED IN FOODS FOR INFANTS AND YOUNG CHILDREN FOR
SPECIAL MEDICAL PURPOSES
The tables in Parts 1 to 3 of Annex VI are applicable.
En u m b e r Name Maximum level Special conditions 98/72/EC
E 401 Sodium alginate 1g / l From four months onwards in special
food products with adapted composition,
required for metabolic disorders and for
general tube -feeding
E4 0 5Propane 1,2 -diolalginate200 mg/l From 12 months onwards in specialised
diets intended for young children who
have cow’s milk intolerance or inborn er-
rors of metabolism
E4 1 0 Locust bean gum 10 g/l From birth onwards in products for re-duction of gastro -oesophageal reflux
E4 1 2 Guar gum 10 g/l From birth onwards in products in liquid
formulae containing hydrolysed proteins,
peptides or amino acids in conformity
with the conditions set in Annex IV ofDirective 91/321/EEC, as amended by
Directive 96/4/EC
E4 1 5 Xanthan gum 1,2 g/l From birth onwards for use in products
b a s e do na m i n oa c i d so rp e p t i d e sf o ru s e
with patients who have problems with
impairment of the gastro -intestinal tract,
protein mal -absorption or inborn errors
of metabolism
E4 4 0 Pectins 10 g/l From birth onwards in products used in
case of gastro -intestinal disorders
E4 6 6 Mono -and diglycerides of
fatty acids10 g/l or kg From birth onwards in products for thedietary management of metabolic disor-
ders
E4 7 1 Mono- and diglycerides of
fatty acids5g / l From birth onwards in specialised diets,particularly those devoid of proteins
E1 4 5 0 Starch sodium octenyl suc-cinate 20 g/l In infant formulae and follow-on formu-lae95/2/EC