III.

Part E is amended as follows: (1) In category 01.7.2 — ‘Ripened cheese’, the entry for E 235 is amended as follows: (a) the entry for E 235 is replaced by the following: ‘E 235 Natamycin 1 mg/dm2 surface (not present at a depth of 5 mm) only for the external treatment of uncut hard, semi-hard and semi-soft cheese’ (b) footnote 8 is deleted. (2) In category 01.7.3 — ‘Edible cheese rind’, footnote 67 is replaced by the following: ‘(67) : Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines and E 180 litholrubine BK 10 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of this Regulation, that limit shall apply from 1 February 2013.’ (3) In category 01.7.5 — ‘Processed cheese’, footnote 66 is replaced by the following: ‘(66) : Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of this Regulation, that limit shall apply from 1 February 2013.’ (4) In category 01.7.6 — ‘Cheese products (excluding products falling in category 16)’, the entry for E 235 is replaced by the following: ‘E 235 Natamycin 1 mg/dm2 surface (not present at a depth of 5 mm) only for the external treatment of uncut hard, semi-hard and semi-soft products’ (5) Category 02.1 — ‘Fats and oils essentially free from water (excluding anhydrous milkfat)’ is amended as follows: (a) the entry for E 270 is replaced by the following: ‘E 270 Lactic acid quantum satis only for cooking and/or frying purposes or for the preparation of gravy, except virgin oils and olive oils’ (b) the entry for E 300 is replaced by the following: ‘E 300 Ascorbic acid quantum satis only for cooking and/or frying purposes or for the preparation of gravy, except virgin oils and olive oils’ (c) the entry for E472c is replaced by the following: ‘E 472c Citric acid esters of mono- and diglycerides of fatty acids quantum satis only for cooking and/or frying purposes or for the preparation of gravy, except virgin oils and olive oils’ (6) In category 04.2.3 — ‘Canned or bottled fruit and vegetables’, the first entry for E 220-228 is replaced by the following: ‘E 220-228 Sulphur dioxide — sulphites 50 (3) only white vegetables, including pulses and processed mushrooms’ (7) In category 04.2.5.2 — ‘Jams, jellies and marmalades and sweetened chestnut purée as defined by Directive 2001/113/EC’, footnote 66 is replaced by the following: ‘(66) : Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of this Regulation, that limit shall apply from 1 February 2013.’ (8) In category 05.2 — ‘Other confectionery including breath freshening microsweets’, the fifth entry for E 961 is replaced by the following: ‘E 961 Neotame 3 only starch-based confectionery energy-reduced or with no added sugar, as flavour enhancer’ (9) Category 05.4 — ‘Decorations, coatings and fillings, except fruit-based fillings covered by category 4.2.4’ is amended as follows: (a) the second entry for E 961 is replaced by the following: ‘E 961 Neotame 3 only starch-based confectionery energy-reduced or with no added sugar, as flavour enhancer’ (b) the following new entry E 952 is inserted after the entry for E 951: ‘E 952 Cyclamic acid and its Na and Ca salts 250 (51) only flavoured cream spray cans energy-reduced or with no added sugar’ (10) Category 06.4.4 — ‘Potato Gnocchi’ is amended as follows: (a) the entry for Group I is replaced by the following: ‘Group I Additives except fresh refrigerated potato gnocchi’ (b) the following new entries are added after the entry for E 200-203: ‘E 270 Lactic acid quantum satis only fresh refrigerated potato gnocchi E 304 Fatty acid esters of ascorbic acid quantum satis only fresh refrigerated potato gnocchi E 330 Citric acid quantum satis only fresh refrigerated potato gnocchi E 334 Tartaric acid (L(+)-) quantum satis only fresh refrigerated potato gnocchi E 471 Mono- and di-glycerides of fatty acids quantum satis only fresh refrigerated potato gnocchi’ (11) Category 07.2 — ‘Fine bakery wares’ is amended as follows: (a) the entry for E 220-228 is replaced by the following: ‘E 220-228 Sulphur dioxide — sulphites 50 (3) only dry biscuits’ (b) the following footnote 3 is inserted after footnote 2: ‘(3) : Maximum levels are expressed as SO2 and relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present.’ (12) Category 08.2 — ‘Meat preparations as defined by Regulation (EC) No 853/2004’ is amended as follows: (a) the entries for E 249-250 and E 261 are replaced by the following: ‘E 249-250 Nitrites 150 (7) only lomo de cerdo adobado, pincho moruno, careta de cerdo adobada, costilla de cerdo adobada, Kasseler, Bräte, Surfleisch, toorvorst, šašlõkk, ahjupraad, kiełbasa surowa biała, kiełbasa surowa metka, and tatar wołowy (danie tatarskie) E 261 Potassium acetates quantum satis only prepacked preparations of fresh minced meat and meat preparations to which other ingredients than additives or salt have been added’ (b) footnote 7 is replaced by the following: ‘(7) : Maximum amount that may be added during the manufacturing, expressed as NaNO2 or NaNO3’ (c) footnote 7′ is deleted (d) footnote 66 is replaced by the following: ‘(66) : Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of this Regulation, that limit shall apply from 1 February 2013.’ (13) Category 08.3.1 — ‘Non-heat-treated meat products’ is amended as follows: (a) the following entries for E 315 and E 316 are deleted: ‘E 315 Erythorbic acid 500 only cured meat products and preserved meat products E 316 Sodium erythorbate 500 only cured meat products and preserved meat products’ (b) footnote 7 is replaced by the following: ‘(7) : Maximum amount that may be added during the manufacturing, expressed as NaNO2 or NaNO3’ (c) footnote 66 is replaced by the following: ‘(66) : Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of this Regulation, that limit shall apply from 1 February 2013.’ (14) Category 08.3.2 — ‘Heat-treated meat products’ is amended as follows: (a) the following new entry E 310-320 is inserted after the entry for E 316: ‘E 310-320 Gallates, TBHQ and BHA 200 (1) (13) only dehydrated meat’ (b) footnote 7 is replaced by the following: ‘(7) : Maximum amount that may be added during the manufacturing, expressed as NaNO2 or NaNO3’ (c) the following footnote 13 is inserted after footnote 9: ‘(13) : Maximum limit expressed on fat’ (d) footnote 66 is replaced by the following: ‘(66) : Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of this Regulation, that limit shall apply from 1 February 2013.’ (15) In category 08.3.3 — ‘Casings and coatings and decorations for meat’, is amended as follows: (a) the entry for E 339 is replaced by the following: ‘E 339 Sodium phosphates 12 600 (4) (89) only in natural casings for sausages’ (b) footnote 78 is replaced by the following: ‘(78) : Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 10 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of this Regulation, that limit shall apply from 1 February 2013.’ (c) footnote 80 is replaced by the following: ‘(89) : Carry-over in the final product shall not exceed 250 mg/kg’ (16) Category 08.3.4.1 — ‘Traditional immersion cured products (Meat products cured by immersion in a curing solution containing nitrites and/or nitrates, salt and other components)’ is amended as follows: (a) footnote 7 is replaced by the following: ‘(7) : Maximum added amount, expressed as NaNO2 or NaNO3’ (b) footnote 39 is replaced by the following: ‘(39) : Maximum residual amount, residue level at the end of the production process, expressed as NaNO2 or NaNO3’ (17) Category 08.3.4.2 — ‘Traditional dry cured products. (Dry curing process involves dry application of curing mixture containing nitrites and/or nitrates, salt and other components to the surface of the meat followed by a period of stabilisation/maturation)’, is amended as follows: (a) the third entry for E 249-250 is replaced by the following: ‘E 249-250 Nitrites 100 (39) only presunto, presunto da pa and paio do lombo and similar products: Dry cured for 10 to 15 days followed by a 30- to 45-day stabilisation period and a maturation period of at least 2 months; jamón curado, paleta curada, lomo embuchado and cecina and similar products: Dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days’ (b) footnote 39 is replaced by the following: ‘(39) : Maximum residual amount, residue level at the end of the production process, expressed as NaNO2 or NaNO3’ (18) Category 08.3.4.3 — ‘Other traditionally cured products. (Immersion and dry cured processes used in combination or where nitrite and/or nitrate is included in a compound product or where the curing solution is injected into the product prior to cooking)’ is amended as follows: (a) footnote 7 is replaced by the following: ‘(7) : Maximum added amount, expressed as NaNO2 or NaNO3’ (b) footnote 39 is replaced by the following: ‘(39) : Maximum residual amount, residue level at the end of the production process, expressed as NaNO2 or NaNO3’ (19) Categories 09.1.2 — ‘Unprocessed molluscs and crustaceans’, is amended as follows: (a) the entries for E 220-228 and E 586 are replaced by the following: ‘E 220-228 Sulphur dioxide — sulphites 150 (3) (10) only fresh, frozen and deep-frozen crustaceans and cephalopods; crustaceans of the Penaeidae, Solenoceridae and Aristaeidae family up to 80 units per kg E 220-228 Sulphur dioxide — sulphites 200 (3) (10) only crustaceans of the Penaeidae, Solenoceridae and Aristaeidae family between 80 and 120 units per kg E 220-228 Sulphur dioxide — sulphites 300 (3) (10) only crustaceans of the Penaeidae, Solenoceridae and Aristaeidae family over 120 units per kg E 586 4-Hexylresorcinol 2 (90) Only fresh, frozen or deep-frozen crustaceans’ (b) footnote 42 is replaced by the following: ‘(90) : As a residue in the meat’ (20) Category 09.2 — ‘Processed fish and fishery products including molluscs and crustaceans’ is amended as follows: (a) the third entry for E 171 is replaced by the following: ‘E 171 Titanium dioxide quantum satis Only smoked fish’ (b) the second entry for E 172 is replaced by the following: ‘E 172 Iron oxides and hydroxides quantum satis Only smoked fish’ (c) the third entry for E 200-213 is replaced by the following: ‘E 200-213 Sorbic acid — sorbates; Benzoic acid — benzoates 6 000 (1) (2) only cooked Crangon crangon and Crangon vulgaris’ (d) the second entry for E 220-228 is replaced by the following: ‘E 220-228 Sulphur dioxide — sulphites 135 (3) (10) only cooked crustaceans of the Penaeidae, Solenoceridae and Aristaeidae family up to 80 units per kg’ (e) the third entry for E 220-228 is replaced by the following: ‘E 220-228 Sulphur dioxide — sulphites 180 (3) (10) only cooked crustaceans of the Penaeidae, Solenoceridae and Aristaeidae family between 80 and 120 units per kg’ (f) the fifth entry for E 220-228 is replaced by the following: ‘E 220-228 Sulphur dioxide — sulphites 270 (3) (10) only cooked crustaceans of the Penaeidae, Solenoceridae and Aristaeidae family over 120 units per kg’ (21) In category 09.3 — ‘Fish roe’, footnote 68 is replaced by the following: ‘(68) : Maximum limit for aluminium coming from aluminium lakes of E 123 amaranth 10 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of this Regulation, that limit shall apply from 1 February 2013.’ (22) Food category 10.2 — ‘Processed eggs and egg products’ is amended as follows: (a) the first entry for E 1505 is deleted; (b) the second entry for E 1505 is replaced by the following: ‘E 1505 Triethyl citrate quantum satis only dried egg white’ (23) Food category 14.2.7.1 — ‘Aromatised wines’ is amended as follows: (a) the following entries concerning Group II, Group III and the food additives E 104, E 110, E 124 and E 160d are deleted: ‘Group II Colours at quantum satis except americano, bitter vino Group III Colours with combined maximum limit 200 except americano, bitter vino E 104 Quinoline Yellow 50 (61) except americano, bitter vino E 110 Sunset Yellow FCF/Orange Yellow S 50 (61) except americano, bitter vino E 124 Ponceau 4R, Cochineal Red A 50 (61) except americano, bitter vino’ E 160d Lycopene 10 (b) the following entry for E163 is inserted after E 160d: ‘E 163 Anthocyanins quantum satis only americano’ (24) Food category 14.2.7.2 — ‘Aromatised wine-based drinks’ is amended as follows: (a) the entries for Groups II and III and for E 160d are deleted; (b) the entries for E 104 are replaced by the following: ‘E 104 Quinoline Yellow 50 (61) only bitter soda’ (c) the entries for E 110 are replaced by the following: ‘E 110 Sunset Yellow FCF/Orange Yellow S 50 (61) only bitter soda’ (d) the entries for E 124 are replaced by the following: ‘E 124 Ponceau 4R, Cochineal Red A 50 (61) only bitter soda’ (e) the entry for E 150a-d is replaced by the following: ‘E 150a-d Caramels quantum satis except sangria, clarea, zurra’ (25) Category 17.1 — ‘Food supplements supplied in a solid form including capsules and tablets and similar forms, excluding chewable forms’ is amended as follows: (a) the entry for E 900 is replaced by the following: ‘E 900 Dimethyl polysiloxane 10 (91) only food supplements in effervescent tablet form’ (b) footnote 79 is replaced by the following: ‘(91) : Maximum level applies to the dissolved food supplement ready for consumption when diluted with 200 ml of water’