1995L0002 — EN — 12.11.2010 — 007.001

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►B EUROPEAN PARLIAMENT AND COUNCIL DIRECTIVE No 95/2/EC of 20 February 1995 on food additives other than colours and sweeteners (OJ L 061, 18.3.1995, p.1)

Amended by:





Corrected by:









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EUROPEAN 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 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 foodstuffs intended 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 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 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 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 Directive 89/398/EEC of 3 May 1989 on the approximation of the laws of the Member States relating to foodstuffs intended for particular nutritional uses ( 5 ), and in particular Article 4 (1) (e) thereof; Whereas this Directive is not intended to affect rules relating to sweeteners and colours; Whereas, pending specific provisions pursuant to Council Directive 91/414/EEC of 15 July 1991 concerning the placing of plant protection products on the market ( 6 ), and pursuant to Council Directive 90/642/EEC of 27 November 1990 on the fixing of maximum levels for pesticide residues in and on certain products of plant origin, including fruit and 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; Whereas the Scientific Committee for Food has been consulted 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 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 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 specifications for those where no purity criteria exist will be adopted in accordance with the procedure 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 the subject of a separate Directive; Whereas this Directive replaces Directives 64/54/EEC ( 8 ), 70/357/EEC ( 9 ), 74/329/EEC ( 10 ) and 83/463/EEC ( 11 ); whereas those Directives are hereby repealed, HAVE ADOPTED THIS DIRECTIVE:







Article 1

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1. This Directive is a specific Directive forming a part of the comprehensive Directive, within the meaning of Article 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,

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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 foodstuffs by protecting them against deterioration caused by micro-organisms;

(b) ‘antioxidants’ are substances which prolong the shelf-life of foodstuffs by protecting them against deterioration caused by oxidation, such as fat rancidity and colour changes;

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(c) ‘carriers’, including carrier solvents, are substances used to dissolve, dilute, disperse or otherwise physically modify a food additive or flavouring without altering its function (and without exerting any technological effect themselves) in order to facilitate its handling, application or use;

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(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 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 proteins 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;

(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 low degree of humidity, or promote the dissolution of a powder in an aqueous medium;

(q) ‘modified starches’ are substances obtained by one or more chemical treatments of edible starches, which may have undergone a physical or enzymatic treatment, 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 substances 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;

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(v) ‘stabilisers’ are substances which make it possible to maintain the physico-chemical state of a foodstuff; stabilisers include substances which enable the maintenance of a homogenous dispersion of two or more immiscible substances in a foodstuff, substances which stabilise, retain or intensify an existing colour of a foodstuff and substances which increase the binding capacity of the food, including the formation of cross-links between proteins enabling the binding of food pieces into re-constituted food;

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(w) ‘thickeners’ are substances which increase the viscosity of a foodstuff.

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 considered as food additives:

(a) substances used for treatment of drinking water as provided for in Directive 80/778/EEC ( 12 );

(b) products containing pectin and derived from dried apple pomace or peel of citrus fruits, or from a mixture 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

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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,

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3. Except where specifically provided for, paragraph 2 does not apply to:

— unprocessed foodstuffs, — honey as defined in Directive 74/409/EEC ( 13 ) — non-emulsified oils and fats of animal or vegetable origin, — butter, (a) ▼M2 — pasteurised and sterilised (including UHT) milk (including plain, skimmed and semi-skimmed) and plain pasteurised cream, ▼B — unflavoured, live fermented milk products, — natural mineral water as defined in Directive 80/777/EEC ( 14 ) and spring water, — coffee (excluding flavoured instant coffee) and coffee extracts, — unflavoured leaf tea, — sugars as defined in Directive 73/437/EEC ( 15 ), ▼M2 — dry pasta, excluding gluten-free and/or pasta intended for hypoproteic diets, in accordance with Directive 89/398/EEC, ▼B — natural unflavoured buttermilk (excluding sterilized buttermilk). Within the meaning of this Directive, the term ‘unprocessed’ 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.

8. In the Annexes to this Directive, ‘quantum satis’ means that no maximum level is specified. However, additives 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 mislead the consumer.

Article 3

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1. The presence of a food additive is permissible:

(a) in a compound foodstuff other than one mentioned in Article 2(3), to the extent to which the food additive is permitted in one of the ingredients of the compound foodstuff;

(b) in a foodstuff where a flavouring has been added, to the extent to which the food additive is permitted in the flavouring in compliance with this Directive and has been carried over to the foodstuff via the flavouring, provided the food additive has no technological function in the final foodstuff; or

(c) 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.

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2. Paragraph 1 does not apply to infant formulae, follow-on formulae and ►M7 processed cereal-based foods and baby foods ◄ , as referred to in Directive 89/398/EEC, except where specially provided for.

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3. The level of additives in flavourings shall be limited to the minimum necessary to guarantee the safety and quality of flavourings and to facilitate their storage. Furthermore, the presence of additives in flavourings must not mislead consumers or present a hazard to their health. If the presence of an additive in a foodstuff, as a consequence of adding flavourings, has a technological function in the foodstuff, it shall be considered as an additive of the foodstuff and not as an additive of the flavouring.

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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 referred to 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.

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Article 6

1. The Commission shall be assisted by the Standing Committee on the Food Chain and Animal Health, set up by Article 58 of Regulation (EC) No 178/2002 ( 16 ), hereinafter referred to as ‘the Committee’.

2. Where reference is made to this Article, Articles 5 and 7 of Decision 1999/468/EC ( 17 ) shall apply, having regard to the provisions of Article 8 thereof.

The period laid down in Article 5(6) of Decision 1999/468/EC shall be set at three months.

3. The Committee shall adopt its rules of procedure.

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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 review 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.

Article 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 accompanied 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.









ANNEX 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 referred to in Article 2 (3) following the quantum satis principle.

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

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3. Explanation of symbols used: * The substances E 290, E 938, E 939, E 941, E 942, E 948 and ►M3 E 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 foodstuffs intended to rehydrate on ingestion.

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







E No Name ▼M6 E 170 Calcium carbonate ▼B 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 citrate (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 ▼M1 E 407a Processed eucheuma seaweed ▼B E 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 Glycerol E 440 Pectins (i) Pectin (ii) amidated pectin E 460 Cellulose (i) Microcrystalline cellulose (ii) Powdered cellulose E 461 Methyl cellulose ▼M7 E 462 Ethyl cellulose ▼B E 463 Hydroxypropyl cellulose E 464 Hydroxypropyl methyl cellulose E 465 Ethyl methyl cellulose E 466 Carboxy methyl cellulose Sodium carboxy methyl cellulose ▼M6 Cellulose gum ▼M2 E 469 Enzymatically hydrolysed carboxy methyl cellulose ▼M6 Enzymatically hydrolysed cellulose gum ▼B E 470a Sodium, potassium and calcium salts of fatty acids E 470b Magnesium salts of fatty acids E 471 Mono- and diglycerides of fatty acids E 472a Acetic acid esters of mono- and diglycerides of fatty acids E 472b Lactic acid esters of mono- and diglycerides of fatty acids E 472c Citric acid esters of mono- and diglycerides of fatty acids E 472d Tartaric acid esters of mono- and diglycerides of fatty acids E 472e Mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids E 472f Mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids E 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 ▼M2 E 920 L-Cysteine (1) ▼B E 938 Argon* E 939 Helium* E 941 Nitrogen* E 942 Nitrous oxide* E 948 Oxygen* ▼M3 E 949 Hydrogen * ▼M2 E 1103 Invertase ▼B 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 ▼M2 E 1451 Acetylated oxidised starch ▼B (1) May be used only as a flour treatment agent. ▼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 acids quantum satis ►M6 E 170 ◄ ►M6 Calcium carbonate ◄ 7 % on dry matter without fat expressed as potassium carbonates E 500 Sodium carbonates E 501 Potassium carbonates E 503 Ammonium carbonates E 504 Magnesium carbonates E 524 Sodium hydroxide E 525 Potassium hydroxide E 526 Calcium hydroxide E 527 Ammonium hydroxide E 528 Magnesium hydroxide E 530 Magnesium oxide E 414 Acacia gum as glazing agents only quantum satis E 440 Pectins ▼M6 E 472c Citric acid esters of mono- and diglycerides of fatty acids quantum satis ▼B 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/EEC E 296 Malic acid 3 g/l Nectars as defined in Directive 93/77/EEC E 330 Citric acid 5 g/l E 270 Lactic acid 5 g/l Grape juice as defined in Directive 93/77/EEC ►M6 E 170 ◄ ►M6 Calcium carbonate ◄ quantum satis E 336 Potassium tartrates quantum satis Fruit juices as defined in Directive 93/77/EEC E 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 citrates E 334 Tartaric acid E 335 Sodium tartrates E 350 Sodium malates E 471 Mono- and diglycerides of fatty acids quantum satis Jam, jellies and marmalades as defined in Directive 79/693/EEC and other similar fruit spreads including low-calorie products 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 citrates E 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 alginate E 402 Potassium alginate E 403 Ammonium alginate E 404 Calcium alginate E 406 Agar E 407 Carrageenan E 410 Locust bean gum E 412 Guar gum E 415 Xanthan gum E 418 Gellan gum ▼M2 E 471 Μοno and diglycerides of fatty acids quantum satis ▼B E 509 Calcium chloride quantum satis E 524 Sodium hydroxide Partially dehydrated and dehydrated milk as defined in Directive 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 Carrageenan E 500 (ii) Sodium bicarbonate E 501 (ii) Potassium bicarbonate E 509 Calcium chloride ▼M2 Plain pasteurised cream E 401 Sodium alginate quantum satis E 402 Potassium alginate E 407 Carrageenan E 466 Sodium carboxy methyl cellulose E 471 Mono- and diglycerides of fatty acids ▼B ►M2 Frozen and deep-frozen unprocessed fruit and vegetables; prepacked, refrigerated unprocessed fruit and vegetables ready for consumption and prepacked unprocessed and peeled potatoes. ◄ ►M6 E 296 ◄ ►M6 Malic acid ◄ ►M6 quantum satis (only for peeled potatoes) ◄ E 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- frozen E 333 Calcium citrates ▼M6 E 440 Pectin quantum satis (only for fruit compote other than apple) E 509 Calcium chloride ▼B Quick-cook rice E 471 Mono- and diglycerides of fatty acids quantum 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 acid quantum satis E 306 Tocopherol-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 acids 10 g/l E 330 Citric acid quantum satis E 331 Sodium citrates E 332 Potassium citrates E 333 Calcium citrates ▼M2 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 gravy E 270 Lactic acid quantum satis E 300 Ascorbic acid E 304 Fatty acid esters of ascorbic acid E 306 Tocopherol-rich extract E 307 Alpha-tocopherol E 308 Gamma-tocopherol E 309 Delta-tocopherol E 322 Lecithins 30 g/l E 471 Mono- and diglycerides of fatty acids 10 g/l E 472 c Citric acid esters of mono-and diglycerides of fatty acids quantum satis E 330 Citric acid E 331 Sodium citrates E 332 Potassium citrates E 333 Calcium citrates ▼B Refined olive oil, including olive pomace oil E 307 Alfa-tocopherol 200 mg/l ▼M7 Ripened cheese E 170 Calcium carbonate quantum satis E 504 Magnesium carbonates E 509 Calcium chloride E 575 Glucono-delta-lactone E 500ii Sodium hydrogen carbonate quantum satis (only for sour milk cheese) ▼B Mozzarella and whey cheese ►M2 E 260 ◄ ►M2 Acetic acid ◄ ►M2 quantum satis ◄ E 270 Lactic acid quantum satis E 330 Citric acid ▼M6 E 460 (ii) Powdered cellulose quantum satis (only for grated and sliced cheese) ▼B E 575 Glucono-delta-lactone Canned and bottled fruit and vegetables E 260 Acetic acid quantum satis E 261 Potassium acetate E 262 Sodium acetates E 263 Calcium acetate E 270 Lactic acid ▼M2 E 296 Malic acid quantum satis ▼B 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 ►M2 E 300 ◄ ►M2 Ascorbic Acid ◄ ►M2 quantum satis ◄ ►M2 E 301 ◄ ►M2 Sodium ascorbate ◄ ►M2 E 302 ◄ ►M2 Calcium ascorbate ◄ E 330 Citric acid quantum satis E 331 Sodium citrates E 332 Potassium citrates E 333 Calcium citrates ▼M8 Pre-packed preparations of fresh minced meat E 261 Potassium acetate quantum satis E 262i Sodium acetate E 262ii Sodium hydrogen acetate E 300 Ascorbic acid E 301 Sodium ascorbate E 302 Calcium ascorbate E 325 Sodium lactate E 326 Potassium lactate E 330 Citric acid E 331 Sodium citrates E 332 Potassium citrates E 333 Calcium citrates ▼B Bread prepared solely with the following ingredients: wheat-flour, water, yeast or leaven, salt 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 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; ►M7 Friss búzakenyér, fehér és félbarna kenyerek ◄ 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 302 Calcium ascorbate E 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 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 acid E 471 Mono- and diglycerides of fatty acids E 575 Glucono-delta-lactone Wines and sparkling wines and partially fermented grape must Additives authorized: in accordance with Regulations (EEC) No 822/87 (5), (EEC) No 4252/88 (6), (EEC) No 2332/92 (7) and (EEC) No 1873/84 (8) and their implementing regulations, in accordance 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 pro 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 gras; ►M7 Libamáj, libamáj egészben, libamáj tömbben ◄ E 300 Ascorbic acid quantum satis E 301 Sodium ascorbate ▼M2 Pineapple and passion fruit juices and nectars E 440 Pectins 3 g/l Sliced and grated ripened cheese ►M6 E 170 ◄ ►M6 Calcium carbonate ◄ 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 ▼M6 UHT goat milk E 331 Sodium citrates 4 g/l Chestnuts in liquid E 410 Locust bean gum quantum satis E 412 Guar gum E 415 Xanthane gum ▼M8 Unflavoured live fermented cream products and substitute products with a fat content of less than 20 % E 406 Agar quantum satis E 407 Carrageenan E 410 Locust bean gum E 412 Guar gum E 415 Xanthan gum E 440 Pectins E 460 Cellulose E 466 Carboxy methyl cellulose E 471 Mono- and diglycerides of fatty acids E 1404 Oxidised starch E 1410 Monostarch phosphate E 1412 Distarch phosphate E 1413 Phosphated distarch phosphate E 1414 Acetylated distarch phosphate E 1420 Acetylated starch E 1422 Acetylated distarch adipate E 1440 Hydroxyl propyl starch E 1442 Hydroxy propyl distarch phosphate E 1450 Starch sodium octenyl succinate E 1451 Acetylated oxidised starch ▼B (1) OJ No L 228, 16. 8. 1973, p. 23. (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. (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.









ANNEX III

CONDITIONALLY PERMITTED PRESERVATIVES AND ANTIOXIDANTS

PART A

Sorbates, benzoates and p-hydroxybenzoates







E No Name Abbreviation E 200 Sorbic acid Sa E 202 Potassium sorbate E 203 Calcium sorbate E 210 Benzoic acid Ba ( 1 ) E 211 Sodium benzoate E 212 Potassium benzoate E 213 Calcium benzoate E 214 Ethyl-p-hydroxybenzoate PHB E 215 Sodium ethyl p-hydroxybenzoate ▼M7 ————— ▼B (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.







Foodstuff Maximum 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 1601/91 200 Non-alcoholic flavoured drinks (1) 300 150 250 Sa + 150 Ba Liquid tea concentrates and liquid fruit and herbal infusion concentrates 600 Grape juice, unfermented, for sacramental use 2 000 Wines as referred to in Regulation (EEC) No 822/87 (2); alcohol-free wine; fruit wine (including alcohol- free); Made wine; cider and perry (including alcohol-free) 200 Sød … Saft or sødet … Saft 500 200 Alcohol-free beer in keg 200 Mead 200 Spirits with less than 15 % alcohol by volume 200 200 400 Fillings of ravioli and similar products 1 000 Low-sugar jams, jellies, marmalades and similar low calorie or sugar-free products and other fruit-based spreads Mermeladas 500 1 000 Candied, crystallized and glacé fruit and vegetables 1 000 Dried fruit 1 000 Frugtgrød and Rote Grütze 1 000 500 Fruit and vegetable preparations including fruit-based sauces, excluding purée, mousse, compote, salads and similar products, canned or bottled 1 000 Vegetables in vinegar, brine or oil (excluding olives) 2 000 Potato dough and pre-fried potato slices 2 000 Gnocchi 1 000 Polenta 200 ▼M2 Olives and olive-based preparations 1 000 500 1 000 ▼B Jelly coatings of meat products (cooked, cured or dried); Pâté 1 000 Surface treatment of dried meat products quantum satis Semi-preserved fish products including fish roe products 2 000 Salted, dried fish 200 ▼M7 ————— ▼B ▼M2 Emulsified sauces with a fat content of 60 % or more 1 000 500 1 000 Emulsified sauces with a fat content less than 60 % 2 000 1 000 2 000 ▼B Non-emulsified sauces 1 000 Prepared salads 1 500 Mustard 1 000 Seasonings and condiments 1 000 Liquid soups and broths (excluding canned) 500 Aspic 1 000 500 ▼M7 ————— ▼B ▼M2 … Mehu and Makeutettu … Mehu 500 200 Analogues of meat, fish, crustaceans and cephalopods and cheese based on protein 2 000 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 0,6 quantum satis ▼M7 ————— ▼M6 Flavourings 1 500 ▼M7 Crustaceans and molluscs, cooked 1 000 2 000 Food supplements as defined in Directive 2002/46/EC (4) supplied in liquid form 2 000 ▼M8 Seaweed-based fish analogue products 1 000 500 Beer in kegs containing more than 0,5 % added fermentable sugar and/or fruit juices or concentrates 200 200 400 Unpeeled fresh citrus fruit (surface treatment only) 20 Food supplements as defined in Directive 2002/46/EC supplied in dried form containing preparations of vitamin A and of combinations of vitamin A and D 1 000 in the product ready for consumption ▼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. (4) Directive 2002/46/EC of the European Parliament and of the Council (OJ L 183, 12.7.2002, p. 51). (5) Commission Directive 1999/21/EC (OJ L 91, 7.4.1999, p. 29).

PART B

Sulphur dioxide and sulphites







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 SO2 in mg/kg or mg/l as appropriate and relate to the total quantity, available from all sources.

2. An SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present.







Foodstuff Maximum level (mg/kg or mg/l as appropriate) Expressed as SO2 Burger meat with a minimum vegetable and/or cereal content of 4 % 450 Breakfast sausages 450 Longaniza fresca and butifarra fresca 450 Dried salted fish of the ‘Gadidae’ species 200 ▼M7 Crustaceans and cephalopods — fresh, frozen and deep-frozen 150 (1) — crustaceans, Penaeidae, Solenoceridae, Aristaeidae family — up to 80 units 150 (1) — between 80 and 120 units 200 (1) — over 120 units 300 (1) Crustaceans and cephalopods — cooked 50 (1) — cooked crustaceans, Penaeidae, Solenoceridae, Aristaeidae family: — up to 80 units 135 (1) — between 80 and 120 units 180 (1) — over 120 units 270 (1) ▼B Dry biscuit 50 ►M7 Starches (excluding starches in infant formulae, follow-on formulae and processed cereal-based foods and baby foods) ◄ 50 Sago 30 Pearl barley 30 ►M2 Dehydrated potatoes ◄ 400 Cereal- and potato-based snacks 50 Peeled potatoes 50 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 2 000 — bananas 1 000 — apples and pears 600 — other (including nuts in shell) 500 Dried coconut 50 Candied, crystallized or glacé fruit, vegetables, angelica and citrus peel 100 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 products 50 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 2 000 Mostarda di frutta 100 Jellying fruit extract, liquid pectin for sale to the final consumer 800 Bottled whiteheart cherries, rehydrated dried fruit and lychees 100 Bottled, sliced lemon 250 ▼M2 Sugars as defined in Directive 73/437/EEC except glucose syrup, whether or not dehydrated 10 ▼B Glucose syrup, whether or not dehydrated 20 Treacle and molasses 70 Other sugars 40 Toppings (syrups for pancakes, flavoured syrups for milkshakes and ice cream; similar products) 40 Orange, grapefruit, apple and pineapple juice for bulk dispensing in catering establishments 50 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 groselha 250 Non-alcoholic flavoured drinks containing fruit juice 20 (carry-over from concentrates only) Non-alcoholic flavoured drinks containing at least 235 g/l glucose syrup 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 and their implementing regulations; (pro memoria) in accordance 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. 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 500 Gelatin 50 ▼M2 Analogues of meat, fish and crustaceans based on protein 200 Marinated nuts 50 Vacuum packed sweetcorn 100 Distilled alcoholic beverages containing whole pears 50 ▼M7 ►C2 Salsicha fresca ◄ 450 Table grapes 10 Fresh lychees 10 (measured on edible parts) ▼M8 Blueberries (Vaccinium corymbosum only) 10 Cinnamon (Cinnamomum ceylanicum only) 150 ▼B (1) In edible parts.

PART C

Other preservatives







E No Name Foodstuff Maximum level ▼M6 ————— ▼M2 ————— ▼M8 E 234 Nisin (1) Semolina and tapioca puddings and similar products 3 mg/kg Ripened cheese and processed cheese 12,5 mg/kg Clotted cream 10 mg/kg Mascarpone 10 mg/kg Pasteurised liquid egg (white, yolk or whole egg) 6,25 mg/l ▼B E 235 Natamycin Surface treatment of: — hard, semi-hard and semi-soft cheese 1 mg/dm2 surface (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 ▼M8 E 242 Dimethyl dicarbonate Non-alcoholic flavoured drinks Alcohol-free wine Liquid-tea concentrate 250 mg/l ingoing amount, residues not detectable Cider, perry, fruit wines Alcohol-reduced wine Wine-based drinks and products covered by Regulation (EEC) No 1601/91 250 mg/l ingoing amount, residues not detectable ▼B E 284 Boric acid Sturgeons' eggs (Caviar) 4 g/kg expressed as boric acid E 285 Sodium tetraborate (borax) (1) This substance may be present in certain cheeses as a result of fermentation process.

▼M7







E No Name Foodstuff Maximum amount that may be added during manufacture (expressed as NaNO2) Maximum residual level (expressed as NaNO2) E 249 Potassium nitrite () Meat products 150 mg/kg E 250 Sodium nitrite () Sterilised meat products (Fo > 3,00) () 100 mg/kg Traditional immersion cured meat products (1): ►C2 ◄ Wiltshire bacon (1.1); Entremeada, entrecosto, chispe, orelheira e cabeça (salgados) Toucinho fumado (1.2); and similar products ►C2 175 mg/kg ◄ Wiltshire ham (1.1); and similar products 100 mg/kg Rohschinken, nassgepökelt (1.6); and similar products 50 mg/kg Cured tongue (1.3) ►C2 50 mg/kg ◄ Traditional dry cured meat products (2): ►C2 ◄ Dry cured bacon (2.1); and similar products ►C2 175 mg/kg ◄ Dry cured ham (2.1); Jamón curado, paleta curada, lomo embuchado y cecina (2.2); Presunto, presunto da pá and paio do lombo (2.3); and similar products 100 mg/kg Rohschinken, trockengepökelt (2.5); and similar products 50 mg/kg Other traditionally cured meat products (3): Vysočina Selský salám Turistický trvanlivý salám Poličan Herkules Lovecký salám Dunajská klobása Paprikáš (3.5); and similar products 180 mg/kg Rohschinken, trocken-/nassgepökelt (3.1); and similar products Jellied veal and brisket (3.2) 50 mg/kg







E No Name Foodstuff Maximum amount that may be added during manufacture ►C2 (expressed as NaNO3) ◄ Maximum residual level ►C2 (expressed as NaNO3) ◄ E 251 E 252 Potassium nitrate () Sodium nitrate () Non-heat-treated meat products 150 mg/kg Traditional immersion cured meat products (1): Kylmäsavustettu poronliha/ Kallrökt renkött (1.4); 300 mg/kg Wiltshire bacon and Wiltshire ham (1.1); Entremeada, entrecosto, chispe, orelheira e cabeça (salgados), Toucinho fumado (1.2); Rohschinken, nassgepökelt (1.6); and similar products 250 mg/kg Bacon, Filet de bacon (1.5); and similar products 250 mg/kg without added E 249 or E 250 Cured tongue (1.3) 10 mg/kg Traditional dry cured meat products (2): ►C2 ◄ Dry cured bacon and Dry cured ham (2.1); Jamón curado, paleta curada, lomo embuchado y cecina (2.2); ►C2 250 mg/kg ◄ Presunto, presunto da pá and paio do lombo (2.3); Rohschinken, trockengepökelt (2.5); and similar products Jambon sec, jambon sel sec et autres pièces maturées séchées similaires (2.4) 250 mg/kg without added E 249 or E 250 Other traditionally cured meat products (3): ►C2 ◄ Rohwürste (Salami and Kantwurst) (3.3); ►C2 300 mg/kg (without added E 249 or E 250) ◄ Rohschinken, trocken-/nassgepökelt (3.1); and similar products 250 mg/kg Salchichón y chorizo tradicionales de larga curación (3.4); Saucissons secs (3.6); and similar products 250 mg/kg (without added E 249 or E 250) Jellied veal and brisket (3.2); 10 mg/kg Hard, semi-hard and semi-soft cheese 150 mg/kg in the cheese milk or equivalent level if added after removal of whey and addition of water Dairy-based cheese analogue Pickled herring and sprat 500 mg/kg

▼B







E No Name Foodstuff Maximum level E 280 E 281 E 282 E 283 Propionic acid Sodium propionate Calcium propionate Potassium propionate (1) Pre-packed sliced bread and rye bread 3 000 mg/kg expressed as propionic acid Energy reduced bread Partially baked, pre-packed bread Pre-packed fine bakery wares (including flour confectionery) with a water activity of more than 0,65 Pre-packed Rolls, and pitta 2 000 mg/kg expressed as propionic acid Christmas pudding Pre-packed bread 1 000 mg/kg expressed as propionic acid ▼M2 Prepacked pølsebrød, boller and dansk flutes 2 000 mg/kg expressed as propionic acid Cheese and cheese analogues (surface treatment only) quantum satis ▼B E 1105 Lysozyme Ripened cheese quantum satis ▼M6 Wine in accordance with Regulation (EC) No 1493/1999 (2) and its implementing Regulation (EC) No 1622/2000 (3) (pro memoria) ▼B (1) Propionic acid and its salts may be present in certain fermented products resulting from the fermentation process following good manufacturing practice. (2) Council Regulation (EC) No 1493/1999 of 17 May 1999 on the common organisation of the market in wine (OJ L 179, 14.7.1999, p.1). Regulation as last amended by Commission Regulation (EC) No 1795/2003 (OJ L 262, 14.10.2003, p. 1). (3) Commission Regulation (EC) No 1622/2000 of 24 July 2000 laying down certain detailed rules for implementing Regulation (EC) No 1493/1999 on the common organisation of the market in wine and establishing a Community code of oenological practices and processes (OJ L 194, 31.7.2000, p.1). Regulation as last amended by Regulation (EC) No 1410/2003 (OJ L 201, 8.8.2003, p. 9).

PART D

Other antioxidants

Note

►M7

The * in the table refers to the proportionality rule: when combinations of gallates, TBHQ, BHA and BHT are used, the individual levels must be reduced proportionally.

◄







E No Name Foodstuff Maximum level (mg/kg) ▼C2 E 310 Propyl gallate Fats and oils for the professional manufacture of heat-treated foodstuffs 200*(gallates, TBHQ and BHA, individually or in combination) E 311 Octyl gallate Frying oil and frying fat, excluding olive pomace oil 100*(BHT) E 312 Dodecyl gallate E 319 Tertiary-butyl hydroquinone (TBHQ) Lard; fish oil; beef, poultry and sheep fat both expressed on fat E 320 Butylated hydroxyanisole (BHA) Cake mixes Cereal-based snack foods Milk powder for vending machines 200 (gallates, TBHQ and BHA, individually or in combination) E 321 Butylated hydroxytoluene (BHT) Dehydrated soups and broths Sauces Dehydrated meat Processed nuts Pre-cooked cereals expressed on fat Seasonings and condiments 200 (gallates and BHA, individually or in combination) expressed on fat Dehydrated potatoes 25 (gallates, TBHQ and BHA, individually or in combination) Chewing gum Food supplements as defined in Directive 2002/46/EC 400 (gallates, TBHQ, BHT and BHA, individually or in combination) Essential oils 1 000 (gallates, TBHQ and BHA, individually or in combination) Flavourings other than essential oils 100 * (gallates, individually or in combination) 200 * (TBHQ and BHA, individually or in combination) ▼B E 315 E 316 Erytorbic acid Sodium erythorbate ►M6 Cured meat products and preserved meat products ◄ 500 expressed as erythorbic acid Preserved and semi-preserved fish products 1 500 expressed as erythorbic acid Frozen and deep-frozen fish with red skin ▼M8 E 392 Extracts of rosemary Vegetable oils (excluding virgin oils and olive oils) and fat where content of polyunsaturated fatty acids is higher than 15 % w/w of the total fatty acid, for the use in non heat treated food products 30 mg/kg (expressed as the sum of carnosol and carnosic acid) Expressed on fat basis Fish oils and algal oil 50 mg/kg (expressed as the sum of carnosol and carnosic acid) Expressed on fat basis Lard, beef, poultry, sheep and porcine fat Fats and oils for the professional manufacture of heat-treated foodstuffs Frying oil and frying fat, excluding olive oil and olive pomace oil Snack foods (snack based on cereals, potatoes or starch) Sauces 100 mg/kg (expressed as the sum of carnosol and carnosic acid) Expressed on fat basis Fine bakery wares 200 mg/kg (expressed as the sum of carnosol and carnosic acid) Expressed on fat basis Food supplements as defined in Directive 2002/46/EC 400 mg/kg (expressed as the sum of carnosol and carnosic acid) Dehydrated potatoes Egg products Chewing gum 200 mg/kg (expressed as the sum of carnosol and carnosic acid) Milk powder for vending machines Seasoning and condiments Processed nuts 200 mg/kg (expressed as the sum of carnosol and carnosic acid) Expressed on fat basis Dehydrated soups and broths 50 mg/kg (expressed as the sum of carnosol and carnosic acid) Dehydrated meat 150 mg/kg (expressed as the sum of carnosol and carnosic acid) Meat and fish products, excluding dehydrated meat and dried sausage 150 mg/kg (expressed as the sum of carnosol and carnosic acid) Expressed on fat basis Dried sausage 100 mg/kg (expressed as the sum of carnosol and carnosic acid) Flavourings 1 000 mg/kg (expressed as the sum of carnosol and carnosic acid) Dried milk for the manufacturing of ice cream 30 mg/kg (expressed as the sum of carnosol and carnosic acid) ▼M7 E 586 4-Hexylresorcinol Fresh, frozen and deep-frozen crustaceans 2 mg/kg as residues in crustacean meat ▼B









ANNEX IV

OTHER PERMITTED ADDITIVES

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 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 Fillings and toppings for fine bakery wares 2,5 g/kg Sugar confectionery 1 g/kg Gel-like desserts Fruit-flavoured desserts Dry powdered dessert mixes 4 g/kg Instant powders for fruit based drinks 1 g/l ▼M2 Instant products for preparation of flavoured tea and herbal infusions 1 g/kg ▼B Chewing gum 2 g/kg ▼M2 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 451 and E 452 may be added individually or in combination (expressed as P2O5): 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 % solids 1 g/kg (i) Monosodium phosphate Partly dehydrated milk with more than 28 % solids 1,5 g/kg (ii) Disodium phosphate Dried milk and dried skimmed milk 2,5 g/kg (iii) Trisodium phosphate Pasteurised, sterilised and UHT creams 5 g/kg Whipped cream and vegetable fat analogues 5 g/kg Unripened cheese (except Mozzarella) 2 g/kg E 340 Potassium phosphates Processed cheese and processed cheese analogues 20 g/kg (i) Monopotassium phosphate Meat products 5 g/kg (ii) Dipotassium phosphate Sport drinks and prepared table waters 0,5 g/l (iii) Tripotassium phosphate ►M7 Food supplements as defined in Directive 2002/46/EC ◄ quantum satis Salt and its substitutes 10 g/kg Vegetable protein drinks 20 g/l ▼M8 Whey protein containing sport drinks 4 g/kg ▼M2 E 341 Calcium phosphates Beverage whiteners 30 g/kg (i) Monocalcium phosphate Beverage whiteners for vending machines 50 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 infusions 2 g/kg (iii) Tetrasodium diphosphate ►M6 Cider and perry ◄ ►M6 2 g/l ◄ (v) (SIC! (iv)) Tetrapotassium diphosphate Chewing-gum quantum satis Dried powdered foodstuffs 10 g/kg (vi) (SIC! (v)) Dicalcium diphosphate Chocolate and malt dairy-based drinks 2 g/l (vii) (SIC! (vi)) Calcium dihydrogen diphosphate Alcoholic 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 uses 5 g/kg Glazings for meat and vegetable products 4 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 polyphosphate Batters 12 g/kg (iv) Calcium polyphosphate Fillets of unprocessed fish, frozen and deep-frozen 5 g/kg Unprocessed and processed molluscs and crustaceans frozen and deep-frozen 5 g/kg Processed potato products (including frozen, deep-frozen, chilled and dried processed products) and pre-fried frozen and deep-frozen potatoes 5 g/kg 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 tins 30 g/kg Coffee based drinks for vending machines 2 g/l ▼M6 Flavourings 40 g/kg ▼M2 E 468 Crosslinked sodium carboxy methyl cellulose ►M7 Food supplements as defined in Directive 2002/46/EC supplied in solid form ◄ 30 g/kg ▼B E 431 Polyoxyethylene (40) stearate (pro memoria) Wine in accordance 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 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 their implementing regulations Made wine 100 mg/l E 355 E 356 E 357 Adipic acid Sodium adipate Potassium adipate Fillings and toppings for fine bakery wares Dry powdered dessert mixes Gel-like desserts Fruit-flavoured desserts Powders for home preparation of drinks 2 g/kg 1 g/kg 6 g/kg 1 g/kg 10 g/l expressed as adipic acid E 363 Succinic acid Desserts 6 g/kg Soups and broths 5 g/kg Powders for home preparation of drinks 3 g/l ▼M7 E 385 Calcium disodium ethylene diamine tetra-acetate (Calcium disodium EDTA) Emulsified sauces 75 mg/kg Canned and bottled pulses, legumes, mushrooms and artichokes 250 mg/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 to Regulation (EC) No 2991/94 (1), having a fat content of 41 % or less 100 mg/kg Frozen and deep-frozen crustaceans 75 mg/kg ►C2 Libamáj, egészben és tömbben ◄ 250 mg/kg ▼B 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 desserts 5 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 ►M7 Dietary foods for special medical purposes as defined in Directive 1999/21/EC ◄ — Dietetic formulae for weight control intended to replace total daily food intake or an individual meal 1,2 g/kg ►M7 Food supplements as defined in Directive 2002/46/EC ◄ 1 g/kg ▼M2 Cider excluding cidre bouché 100 mg/l ▼B E 416 Karaya gum Cereal- and potato-based snacks 5 g/kg Nut coatings 10 g/kg Fillings, toppings and coatings for fine bakery wares 5 g/kg Desserts 6 g/kg Emulsified sauces 10 g/kg Egg-based liqueurs 10 g/l ►M7 Food supplements as defined in Directive 2002/46/EC ◄ quantum satis Chewing gum 5 g/kg ▼M6 Flavourings 50 g/kg ▼B E 420 E 421 E 953 E 965 E 966 E 967 Sorbitol (i) Sorbitol (ii) Sorbitol syrup Mannitol Isomalt Maltitol (i) Maltitol (ii) Maltitol syrup Lactitol Xylitol Foodstuffs in general (except drinks and those foodstuffs referred to in Article 2 (3)) Frozen and deep-frozen unprocessed fish, crustaceans, molluscs and cephalopods Liqueurs quantum satis (for purposes other than sweetening) ▼M7 E 968 Erythritol Foodstuffs in general (except drinks and those foodstuffs referred to in Article 2(3)) quantum satis Frozen and deep-frozen unprocessed fish, crustaceans, molluscs and cephalopods quantum satis Liqueurs quantum satis For purposes other than sweetening ▼M8 E 427 Cassia gum Edible ices 2 500 mg/kg Fermented milk products with the exception of unflavoured live fermented milk products Dairy-based dessert and similar products Filling, topping and coating for fine bakery wares and dessert Processed cheese Sauces and salads dressing Dehydrated soups and broths Heat-treated meat products 1 500 mg/kg ▼B E 432 E 433 E 434 E 435 E 436 Polyoxyethylen sorbitan monolaurate (polysorbate 20) Polyoxyethylene sorbitan monooleate (polysorbate 80) Polyoxyethylene sorbitan monopalmitate (polysorbate 40) Polyoxyethylene sorbitan monostearate (polysorbate 60) Polyoxyethylene sorbitan tristearate (polysorbate 65) Fine bakery wares Fat emulsions for baking purposes Milk and cream analogues Edible ices Desserts Sugar confectionery Emulsified sauces Soups Chewing gum ►M7 Food supplements as defined in Directive 2002/46/EC ◄ ►M7 Dietary foods for special medical purposes as defined in Directive 1999/21/EC ◄ — Dietetic formulae for weight control intended to replace total daily food intake or an individual meal 3 g/kg 10 g/kg 5 g/kg 1 g/kg 3 g/kg 1 g/kg 5 g/kg 1 g/kg 5 g/kg quantum satis 1 g/kg Individually or in combination ▼M6 Flavourings, except liquid smoke flavourings and flavourings based on spice oleoresins (9) 10 g/kg Foodstuffs containing liquid smoke flavourings and flavourings based on spice oleoresins 1 g/kg ▼B E 442 Ammonium phosphatides ►M2 Cocoa and chocolate products as defined in Directive 73/241/EEC including fillings ◄ 10 g/kg ►M2 Confectionery based on these products ◄ 10 g/kg E 444 Sucrose acetate isobutyrate Non-alcoholic flavoured cloudy drinks 300 mg/l ▼M6 Flavoured cloudy spirit drinks containing less than 15 % alcohol by volume 300 mg/l ▼B E 445 Glycerol esters of wood rosins Non-alcoholic flavoured cloudy drinks 100 mg/l ▼M2 Surface treatment of citrus fruit 50 mg/kg ▼M3 Cloudy spirit drinks in accordance 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 volume 100 mg/l ▼B E 473 E 474 Sucrose esters of fatty acids Sucroglycerides Canned liquid coffee Heat-treated meat products 1 g/l 5 g/kg (on fat) Fat emulsions for baking purposes 10 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 drinks 5 g/l Non-alcoholic coconut and almond drinks 5 g/l Spirituous beverages (excluding wine and beer) 5 g/l Powders for the preparation of hot beverages 10 g/l Dairy-based drinks 5 g/l ►M7 Food supplements as defined in Directive 2002/46/EC ◄ quantum satis ►M7 Dietary foods for special medical purposes as defined in Directive 1999/21/EC ◄ ; dietetic formulae for weight control intended to replace total daily food intake or an individual meal 5 g/kg Chewing gum 10 g/kg Individually or in combination ▼M2 Cream analogues 5 g/kg Sterilised cream and sterilised cream with reduced fat content 5 g/kg ▼B 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 ►M7 Food supplements as defined in Directive 2002/46/EC ◄ quantum satis ►M7 Dietary foods for special medical purposes as defined in Directive 1999/21/EC ◄ — Dietetic formulae for weight control intended to replace total daily food intake or an individual meal 5 g/kg Granola-type breakfast cereals 10 g/kg ▼M2 E 476 Polyglycerol polyricinoleate Spreadable fats as defined in Annexes A, B and C of Regulation (EC) No 2991/94 having a fat content of 41 % or less 4 g/kg Similar spreadable products with a fat content of less than 10 % fat 4 g/kg Dressings 4 g/kg ▼B Cocoa-based confectionery, including chocolate 5 g/kg E 477 Propane-1,2-diol esters of fatty acids Fine bakery wares 5 g/kg Fat emulsions for baking purposes 10 g/kg Milk and cream analogues 5 g/kg Beverage whiteners 1 g/kg Edible ices 3 g/kg Sugar confectionery 5 g/kg Desserts 5 g/kg Whipped dessert toppings other than cream 30 g/kg ►M7 Dietary foods for special medical purposes as defined in Directive 1999/21/EC ◄ — Dietetic formulae for weight control intended to replace total daily food intake or an individual meal 1 g/kg E 479b Thermally oxidized soya bean oil interacted with mono- and diglycerides of fatty acids Fat emulsions for frying purposes 5 g/kg E 481 E 482 Sodium stearoyl-2- lactylate Calcium stearoyl-2- lactylate Fine bakery wares Quick-cook rice Breakfast cereals 5 g/kg 4 g/kg 5 g/kg Emulsified liqueur 8 g/l Spirits with less than 15 % alcohol by volume 8 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 products 4 g/kg Powders for the preparation of hot beverages 2 g/l ►M7 Dietary foods for special medical purposes as defined in Directive 1999/21/EC ◄ — Dietetic formulae for weight control intended to replace total daily food intake or an individual meal 2 g/kg Bread (except that referred to in Annex II) 3 g/kg Mostarda di frutta 2 g/kg Individually or in combination E 483 Stearyl tartrate Bakery wares (except breads referred to in Annex II) 4 g/kg Desserts 5 g/kg E 491 E 492 E 493 E 494 E 495 Sorbitan monostearate Sorbitan tristearate Sorbitan monolaurate Sorbitan monooleate Sorbitan monopalmitate Fine bakery wares Toppings and coatings for fine bakery wares Jelly marmalade Fat emulsions 10 g/kg 5 g/kg 25 mg/kg (2) 10 g/kg Milk and cream analogues 5 g/kg Beverage whiteners 5 g/kg Liquid tea concentrates and liquid fruit and herbal infusions concentrates 0,5 g/l Edible ices 0,5 g/kg Desserts 5 g/kg Sugar confectionery 5 g/kg Cocoa-based confectionery, including chocolate 10 g/kg (3) Emulsified sauces 5 g/kg ►M7 Food supplements as defined in Directive 2002/46/EC ◄ quantum satis Yeast for baking quantum satis Chewing gum 5 g/kg ►M7 Dietary foods for special medical purposes as defined in Directive 1999/21/EC ◄ ; dietetic formulae for weight control intended to replace total daily food intake or an individual meal 5 g/kg (pro memoria) For E 491 only, wine in accordance 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 Individually or in combination E 512 Stannous chloride Canned and bottled white asparagus 25 mg/kg as Sn E 520 E 521 E 522 E 523 Aluminium sulphate Aluminium sodium sulphate Aluminium potassium sulphate Aluminium ammonium sulphate Egg white Candied, crystallized and glacé fruit and vegetables 30 mg/kg 200 mg/kg Individually or in combination, expressed as aluminium E 541 Sodium aluminium phosphate, acidic Fine bakery wares (scones and sponge wares only) 1 g/kg expressed as aluminium E 535 E 536 E 538 Sodium ferrocyanide Potassium ferrocyanide Calcium ferrocyanide Salt and its substitutes Individually or in combination, 20 mg/kg as anhydrous potassium ferrocyanide ▼M6 E 551 Silicon dioxide Flavourings 50 g/kg ▼B E 551 E 552 E 553a E 553b E 554 E 555 E 556 E 559 Silicon dioxide Calcium silicate (i) Magnesium silicate (ii) Magnesium trisilicate (4) Talc (4) Sodium aluminium silicate Potassium aluminium silicate Calcium aluminium silicate Aluminium silicate (Kaolin) Dried powdered foodstuffs (including sugars) Salt and its substitutes ►M7 Food supplements as defined in Directive 2002/46/EC ◄ Foodstuffs in tablet and coated tablet form ►M2 Sliced or grated hard, semi-hard and processed cheese ◄ ►M2 Sliced or grated cheese analogues and processed cheese analogues ◄ 10 g/kg 10 g/kg 10 g/kg quantum satis ►M2 10 g/kg ◄ Chewing gum quantum satis (5) Rice Sausages (surface treatment only) ▼M2 Seasonings 30 g/kg Confectionery excluding chocolate (surface treatment only) quantum satis Tin-greasing products 30 g/kg ▼B E 579 E 585 Ferrous gluconate Ferrous lactate Olives darkened by oxidation 150 mg/kg as Fe E 620 E 621 E 622 E 623 E 624 E 625 Glutamic acid Monosodium glutamate Monopotassium glutamate Calcium diglutamate Monoammonium glutamate Magnesium diglutamate Foodstuffs in general (except those referred to in Article 2 (3)) 10 g/kg Individually or in combination Condiments and seasonings quantum satis E 626 E 627 E 628 E 629 E 630 E 631 E 632 E 633 Guanylic acid Disodium guanylate Dipotassium guanylate Calcium guanylate Inosinic acid Disodium inosinate Dipotassium inosinate Calcium inosinate Foodstuffs in general (except those referred to in Article 2 (3)) Seasonings and condiments 500 mg/kg individually or in combination, expressed as guanylic acid quantum satis 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 products 10 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 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 ▼M2 Cider excluding cidre bouché 10 mg/l ▼M6 Flavourings 10 mg/kg ▼B E 901 E 902 ►M6 ◄ E 904 Beeswax, white and yellow Candelilla wax ►M6 ◄ Shellac As glazing agents only for: — Confectionery (including chocolate) — Small products of fine bakery wares coated with chocolate — Snacks — Nuts — Coffee beans — ►M8 Pre-packed wafers containing ice cream (only for E 901) ◄ quantum satis ►M7 Food supplements as defined in Directive 2002/46/EC ◄ quantum satis Fresh citrus fruits, melons, apples and pears (surface treatment only) quantum satis ▼M2 Peaches and pineapples (surface treatment only) quantum satis ▼M8 Flavourings in non-alcoholic flavoured drinks (only for E 901) 0,2 g/kg in the flavoured drinks ▼M6 E 903 Carnauba wax As glazing agents only: — confectionery (including chocolate) 500 mg/kg 1 200 mg/kg (only for chewing gum) — small products of fine bakery wares coated with chocolate 200 mg/kg — snacks 200 mg/kg — nuts 200 mg/kg — coffee beans 200 mg/kg — ►M7 food supplements as defined in Directive 2002/46/EC ◄ 200 mg/kg — fresh citrus fruits, melons, apples, pears, peaches and pineapples (surface treatment only) 200 mg/kg ▼M2 E 905 Microcrystalline wax Surface treatment of: — confectionery excluding chocolate — chewing gum — melons, papaya, mango and avocado quantum satis ▼B E 912 Montan acid esters Fresh citrus fruits (surface treatment only) quantum satis E 914 Oxidized polyethylene wax ▼M2 Fresh melon, mango, papaya, avocado and pineapple (surface treatment only) quantum satis ▼B 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 2 500 mg/kg E 957 Thaumatin 10 mg/kg (as flavour enhancer only) (6) ▼M2 Water-based flavoured non-alcoholic drinks 0,5 mg/l Desserts — dairy and non dairy 5 mg/kg (as flavour enhancer only) ▼B E 959 Neohesperidine DC Chewing gum with added sugars 150 mg/kg (6) ▼M2 Spreadable fats as defined in Annexes B and C of Regulation (EC) No 2991/94 5 mg/kg ▼B Meat products 5 mg/kg (as flavour enhancer only) Fruit jellies Vegetable proteins ▼M8 E 961 Neotame Water-based flavoured drinks, energy-reduced or with no added sugar 2 mg/l as flavour enhancer Milk- and milk-derivative-based or fruit-juice-based drinks, energy-reduced or with no added sugar 2 mg/l as flavour enhancer ‘Snacks’: certain flavours of ready-to-eat, pre-packed, dry, savoury starch products and coated nuts 2 mg/kg as flavour enhancer Starch-based confectionery, energy-reduced or with no added sugar 3 mg/kg as flavour enhancer Breath-freshening micro-sweets, with no added sugar 3 mg/kg as flavour enhancer Strongly flavoured throat pastilles with no added sugar 3 mg/kg as flavour enhancer Chewing gum with added sugar 3 mg/kg as flavour enhancer Energy-reduced jams, jellies and marmalades 2 mg/kg as flavour enhancer Sauces 2 mg/kg as flavour enhancer Food supplements as defined in Directive 2002/46/EC supplied in a liquid form 2 mg/kg as flavour enhancer Food supplements as defined in Directive 2002/46/EC supplied in a solid form 2 mg/kg as flavour enhancer Food supplements as defined in Directive 2002/46/EC based on vitamins and/or mineral elements and supplied in a syrup-type or non-chewable form 2 mg/kg as flavour enhancer ▼B E 999 Quillaia extract Water-based flavoured non-alcoholic drinks 200 mg/l calculated as anhydrous extract ▼M2 Cider excluding cidre bouché 200 mg/l calculated as anhydrous extract ▼B E 1201 Polyvinylpyrrolidone ►M7 Food supplements as defined in Directive 2002/46/EC in tablet and coated tablet form ◄ quantum satis E 1202 Polyvinylpolypyrrolidone ▼M8 E 1203 Polyvinyl alcohol Food supplements as defined in Directive 2002/46/EC in capsule and tablet form 18 g/kg ▼M8 E 1505 Triethyl citrate Food supplements as defined in Directive 2002/46/EC in capsule and tablet form 3,5 g/kg Dried egg white quantum satis ▼M2 E 1518 Glyceryl triacetate (triacetin) Chewing gum quantum satis E 459 Beta-cyclodextrine Foodstuffs in tablet and coated tablet form quantum satis ▼M6 Encapsulated flavourings in — flavoured teas and flavoured powdered instant drinks 500 mg/l — flavoured snacks 1 g/kg in foodstuffs as consumed or as reconstituted according to the instructions of the manufacturer ▼M2 E 425 Konjac (7) ►M4 Foodstuffs in general (except those referred to in Article 2(3) and jelly confectionery including jelly-mini-cups) ◄ 10 g/kg individually or in combination (i) Konjac gum (ii) Konjac glucomannane ▼M3 E 650 Zinc acetate Chewing gum 1 000 mg/kg E 943a E 943b E 944 Butane Iso-butane Propane Vegetable oil pan spray (for professional use only) Water-based emulsion spray quantum satis ▼M6 E 907 Hydrogenated poly-1-decene As glazing agent for — sugar confectionery 2 g/kg — dried fruits 2 g/kg ▼M7 E 1505 Triethyl citrate Flavourings 3 g/kg from all sources in foodstuffs as consumed or as reconstituted according to the instructions of the manufacturer; individually or in combination. In the case of beverages, with the exception of cream liqueurs, the maximum level of E 1520 shall be 1 g/l. E 1517 Glyceryl diacetate (diacetin) E 1518 Glyceryl triacetate (triacetin) E 1520 Propan-1,2-diol (propylene glycol) ▼M6 E 1519 Benzyl alcohol Flavourings for — liqueurs, aromatised wines, aromatised wine-based drinks and aromatised wine-products cocktails 100 mg/l — confectionery including chocolate and fine bakery wares 250 mg/kg from all sources in foodstuffs as consumed or as reconstituted according to instruction of the manufacturer ▼M7 E 426 Soybean hemicellulose Dairy-based drinks intended for retail sale 5 g/l Food supplements as defined in Directive 2002/46/EC 1,5 g/l Emulsified sauces 30 g/l Pre-packaged fine bakery wares intended for retail sale 10 g/kg Pre-packaged ready to eat oriental noodles intended for retail sale 10 g/kg Pre-packaged ready to eat rice intended for retail sale 10 g/kg Pre-packaged processed potato and rice products (including frozen, deep-frozen, chilled and dried processed products) intended for retail sale 10 g/kg Dehydrated, concentrated, frozen and deep-frozen egg products 10 g/kg Jelly confectionery, except jelly mini-cups 10 g/kg E 1204 Pullulan Food supplements as defined in Directive 2002/46/EC in capsule and tablet form quantum satis Breath freshening micro-sweets in the form of films quantum satis E 1452 Starch Aluminium Octenyl Succinate Encapsulated vitamin preparations in food supplements as defined in Directive 2002/46/EC 35 g/kg in food supplement ▼M8 E 1521 Polyethylene glycol Food supplements as defined in Directive 2002/46/EC in capsule and tablet form 10 g/kg ▼B (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. (7) These substances may not be used to produce dehydrated foodstuffs intended to rehydrate on ingestion. (8) OJ L 160, 12.6.1989, p. 1. (9) Spice oleoresins are defined as extracts of spices from which the extraction solvent has been evaporated leaving a mixture of the volatile oil and resinous material from the spice.









ANNEX 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.







E No Name Restricted use ▼M3 E 1520 Propane-1,2-diol (propylene glycol) Colours, emulsifiers, antioxidants and enzymes (maximum 1 g/kg in the foodstuff) ▼B E 422 Glycerol E 420 Sorbitol E 421 Mannitol E 953 Isomalt E 965 Maltitol E 966 Lactitol E 967 Xylitol ▼M7 E 968 Erythritol ▼B 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) Antifoaming agents E 433 Polyoxyethylene sorbitan monooleate (polysorbate 80) E 434 Polyoxyethylene sorbitan monopalmitate (polysorbate 40) E 435 Polyoxyethylene sorbitan monostearate (polysorbate 60) E 436 Polyoxyethylene sorbitan tristearate (polysorbate 65) E 442 Ammonium phosphatiders Antioxidants E 460 Cellulose (microcrystalline or powdered) E 461 Methyl cellulose ▼M7 E 462 Ethyl cellulose ▼B E 463 Hydroxypropyl cellulose E 464 Hydroxypropyl methyl cellulose E 465 Ethyl methyl cellulose E 466 Carboxy methyl cellulose Sodium carboxy methyl cellulose E 322 Lecithins Colours and fat-soluble antioxidants 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 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 acids Colours and anti-foaming agents E 491 Sorbitan monostearate E 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 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 chloride 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 dioxide Emulsifiers and colours, max. 5 % ►M7 For E 551: in E 171 titanium dioxide and E 172 iron oxides and hydroxides (max. 90 % relative to the pigment) ◄ E 552 Calcium silicate E 553b Talc Colours, max. 5 % E 558 Bentonite E 559 Aluminium silicate (Kaolin) E 901 Beeswax Colours E 1200 Polidextrose E 1201 Polyvinylpyrrolidone Sweeteners E 1202 Polyvinylpolypyrrolidone ▼M2 E 322 Lecithins Glazing agents for fruit E 432-E 436 Polysorbates E 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 ▼M8 E 1521 Polyethylene glycol Sweeteners ▼M2 E 425 Konjac (i) Konjac-gum (ii) Konjac-glucomannane E 459 Beta-cyclodextrine 1 g/kg E 1451 Acetylated oxidised starch E 468 Cross linked sodium carboxy methyl cellulose Sweeteners ▼M6 Cross-linked cellulose gum ▼M2 E 469 Enzymatically hydrolysed carboxy methyl cellulose ▼M6 E 555 Potassium aluminium silicate In E 171 titanium dioxide and E 172 iron oxides and hydroxides (max 90 % relative to the pigment) ▼B









ANNEX VI

FOOD ADDITIVES PERMITTED IN FOODS FOR INFANTS AND YOUNG CHILDREN

Note

▼M2

Formulae and ►M7 processed cereal-based foods and baby 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 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.

▼M6

Formulae and ►M7 processed cereal-based foods and baby foods ◄ for infants and young children may contain E 1450 starch sodium octenyl succinate resulting from the addition of vitamin preparations or polyunsaturated fatty acid preparations. The carry over of E 1450 in the product ready for consumption is not to be more than 100 mg/kg from vitamin preparations and 1 000 mg/kg from polyunsaturated fatty acid preparations.

▼M2

Formulae and ►M7 processed cereal-based foods and baby 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.

▼B

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.

▼M2

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.

▼B







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 E 307 E 308 E 309 Tocopherol-rich extract Alfa-tocopherol Gamma-tocopherol Delta-tocopherol 10 mg/l individually or in combination E 322 Lecithins 1 g/l E 471 Mono- and diglycerides 4 g/l ▼M2 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 P2O5 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/EC E 472 c Citric acid esters of mono- and diglycerides of fatty acids 7,5 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 acids ▼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.

▼M2

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.

▼B

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 E 307 E 308 E 309 Tocopherol-rich extract Alfa-tocopherol Gamma-tocopherol Delta-tocopherol 10 mg/l individually or in combination 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 ▼M2 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 P2O5 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 acids 7,5 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 acids ▼B

PART 3

FOOD ADDITIVES PERMITTED IN ►M7 PROCESSED CEREAL-BASED FOODS AND BABY FOODS ◄ FOR INFANTS AND YOUNG CHILDREN IN GOOD HEALTH







E No Name Foodstuff Maximum level E 170 E 260 E 261 E 262 E 263 E 270 E 296 E 325 E 326 E 327 E 330 E 331 E 332 E 333 Calcium carbonates Acetic acid Potassium acetate Sodium acetates Calcium acetate Lactic acid (*) Malic acid (*) Sodium lactate (*) Potassium lactate (*) Calcium lactate (*) Citric acid Sodium citrates Potassium citrates Calcium citrates ►M7 Processed cereal-based foods and baby foods ◄ quantum satis (only for pH adjustment) E 507 E 524 E 525 E 526 Hydrochloric acid Sodium hydroxide Potassium hydroxide Calcium hydroxide ▼M8 E 920 L-cysteine Biscuits for infants and young children 1 g/kg ▼B E 500 E 501 E 503 Sodium carbonates Potassium carbonates Ammonium carbonates ►M7 Processed cereal-based foods and baby foods ◄ quantum satis (only as raising agents) Individually or in combination, expressed as ascorbic acid E 300 E 301 E 302 L-ascorbic acid Sodium L-ascorbate Calcium L-ascorbate Fruit- and vegetable-based drinks, juices and baby foods 0,3 g/kg Fat-containing cereal-based foods including biscuits and rusks 0,2 g/kg E 304 E 306 E 307 E 308 E 309 L-ascorbyl palmitate Tocopherol-rich extract Alfa-tocopherol Gamma-tocopherol Delta-tocopherol Fat-containing cereals, biscuits, rusks and baby foods 0,1 g/kg individually or in combination E 338 Phosphoric acid ►M7 Processed cereal-based foods and baby foods ◄ 1 g/kg as P2O5 (only for pH adjustment) E 339 E 340 E 341 Sodium phosphates Potassium phosphates Calcium phosphates Cereals 1 g/kg individually or in combination, expressed as P2O5 E 322 Lecithins Biscuits and rusks Cereal-based foods Baby foods 10 g/kg E 471 E 472a E 472b E 472c Mono- 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 5 g/kg individually or in combination E 400 E 401 E 402 E 404 Alginic acid Sodium alginate Potassium alginate Calcium alginate Desserts Puddings 0,5 g/kg individually or in combination E 410 E 412 E 414 E 415 E 440 Locust bean gum Guar gum Acacia gum (gum arabic) Xanthan gum Pectins ►M7 Processed cereal-based foods and baby foods ◄ 10 g/kg individually or in combination Gluten-free cereal-based foods 20 g/kg individually or in combination E 551 Silicon dioxide Dry cereals 2 g/kg E 334 E 335 E 336 E 354 E 450a E 575 Tartaric acid (*) Sodium tartrate (*) Potassium tartrate (*) Calcium tartrate (*) Disodium diphosphate Glucono-delta-lactone Biscuits and rusks 5 g/kg as a residue E 1404 E 1410 E 1412 E 1413 E 1414 E 1420 E 1422 E 1450 Oxidized starch Monostarch phosphate Distarch phosphate Phosphated distarch phosphate Acetylated distarch phosphate Acetylated starch Acetylated distarch adipate Starch sodium octenyl succinate ►M7 Processed cereal-based foods and baby foods ◄ 50 g/kg ▼M2 E 333 Calcium citrates (1) In low-sugar fruit based products quantum satis E 341 Tricalcium phosphate (1) In fruit based desserts 1 g/kg as P2O5 E 1451 Acetylated oxidised starch ►M7 Processed cereal-based foods and baby foods ◄ 50 g/kg ▼B (*) L(+)-form only. (2) The note in part 4 does not apply.

PART 4

▼M6

FOOD ADDITIVES PERMITTED IN DIETARY FOODS FOR INFANTS AND YOUNG CHILDREN FOR SPECIAL MEDICAL PURPOSES AS DEFINED IN DIRECTIVE 1999/21/EC ( 21 )

▼B

The tables in Parts 1 to 3 of Annex VI are applicable.

▼M2







E number Name Maximum level Special conditions E 401 Sodium alginate 1 g/l From four months onwards in special food products with adapted composition, required for metabolic disorders and for general tube-feeding E 405 Propane 1,2-diolalginate 200 mg/l From 12 months onwards in specialised diets intended for young children who have cow's milk intolerance or inborn errors of metabolism E 410 Locust bean gum 10 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 hydrolysed proteins, peptides or amino acids in conformity with the conditions set in Annex IV of Directive 91/321/EEC, as amended by Directive 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 Sodium carboxy methyl cellulose 10 g/l or kg From birth onwards in products for the dietary management of metabolic disorders E 471 Mono- and diglycerides of fatty acids 5 g/l From birth onwards in specialised diets, particularly those devoid of proteins ▼M6 E 472c Citric acid esters of mono- and diglycerides of fatty acids 7,5 g/l sold as powder From birth onwards 9 g/l sold as liquid ▼M7 E 473 Sucrose esters of fatty acids 120 mg/l Products containing hydrolysed proteins, peptides and amino acids ▼M2 E 1450 Starch sodium octenyl succinate 20 g/l In infant formulae and follow-on formulae