Directive 98/72/EC of the European Parliament and of the Council of 15 October 1998 amending Directive 95/2/EC on food additives other than colours and sweeteners
Date: 1998-10-15
Institutions: Council of the European Union, European Parliament
Subjects: approximation of laws, food additive, foodstuffs legislation, human nutrition

L 295/18

EN

Official Journal of the European Communities

4. 11. 98

DIRECTIVE 98/72/EC OF THE EUROPEAN PARLIAMENT AND OF THE
COUNCIL

of 15 October 1998

amending Directive 95/2/EC on food additives other than colours and sweeteners

THE EUROPEAN PARLIAMENT AND THE COUNCIL
OF THE EUROPEAN UNION,

HAVE ADOPTED THIS DIRECTIVE:

Having regard to the Treaty establishing the European
Community, and in particular Article 100a thereof,

Article 1

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 referred to in
Article 189b of the Treaty (3),

Having regard to Council Directive 89/107/EEC of 21
December 1988 on the approximation of the laws of the
Member States concerning food additives authorised for
use in foodstuffs intended for human consumption (4),
and in particular Article 3(2) thereof,

Whereas there have been technical developments in the
field of food additives since the adoption of Directive
95/2/EC (5);

Whereas Directive 95/2/EC should be adapted to take
account of these developments;

Whereas the Scientific Committee for Food, set up by
Decision 74/234/EEC (6), was consulted before the adop-
tion of provisions liable to have an effect on public
health;

Whereas specific provisions on thiabendazole have been
laid down in Council Directive 95/38/EC of 17 July 1995
amending Annexes I and II to Directive 90/642/EEC on
the fixing of maximum levels for pesticide residues in and
on certain products of plant origin, including fruit and
vegetables, and providing for the establishment of a list of
maximum levels (7); whereas the entry on thiabendazole
should now be repealed,

(1) OJ C 76, 11. 3. 1997, p. 34, and OJ C 77, 12. 3. 1998, p. 7.
(2) OJ C 75, 10. 3. 1997, p. 1.
(3) Opinion of the European Parliament of 23 October 1997 (OJ
C 339, 10. 11. 1997, p. 1), Council common position of 23
March 1998 (OJ C 161, 27. 5. 1998, p. 29) and Decision of
the European Parliament of 15 July 1998 (OJ C 292, 21. 9.
1998). Council Decision of 28 September 1998.

(4) OJ L 40, 11. 2. 1989, p. 27. Directive as last amended by
the

the European Parliament and of

Directive 94/34/EC of
Council (OJ L 237, 10. 9. 1994, p. 1).

Directive 95/2/EC is hereby amended as follows:

1. Article 1(1) shall be replaced by the following:

This Directive is a specific Directive forming a
‘1.
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,';

2. Article 2(1) shall be replaced by the following:

‘1. Only substances listed in Annexes I, III, IV and
V may be used in foodstuffs
the purposes
mentioned in Article 1(3) and Article 1(4),';

for

3. Article 2(2) shall be replaced by the following:

‘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” prin-
ciple,';

4. The fifth indent of Article 2(3)(a) shall be replaced by:

‘— pasteurised and sterilised (including UHT) milk
skimmed and semi-skimmed)

(including plain,
and plain pasteurised cream,';

5. The eleventh indent of Article 2(3)(a) shall be replaced

by:

‘— dry pasta, excluding gluten-free and/or pasta
intended for hypoproteic diets, in accordance with
Directive 89/398/EEC,';

6. The tables of the Annexes shall be amended in accord-
ance with the provisions contained in the Annex to
this Directive.

Article 2

(5) OJ L 61, 18. 3. 1995, p. 1. Directive as amended by Directive

96/85/EC (OJ L 86, 28. 3. 1997, p. 4).

(6) OJ L 136, 20. 5. 1974, p. 1.
(7) OJ L 197, 22. 8. 1995, p. 14.

1. Member States shall, where necessary, amend their
laws, regulations and administrative provisions in order to:

4. 11. 98

EN

Official Journal of the European Communities

L 295/19

— authorise trade in products conforming with this

Directive, by 4 May 2000 at the latest,

— prohibit trade in products not conforming with this
Directive from 4 November 2000. However, products
placed on the market or labelled before that date
which do not comply with the Directive may 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 accom-
panied by such reference on the occasion of their official
publication. The methods of making such reference shall
be laid down by Member States.

2. Member States shall communicate to the Commis-
sion the text of the main provisions of domestic law
which they adopt in the field covered by this Directive.

Article 3

This Directive shall enter into force on the day of its
publication in the Official Journal of the European
Communities.

Article 4

This Directive is addressed to the Member States.

Done at Luxembourg, 15 October 1998.

For the European Parliament

For the Council

The President

J. M. GIL-ROBLES

The President

C. EINEM

L 295/20

EN

Official Journal of the European Communities

4. 11. 98

ANNEX

1.

In Annex I, the following additives shall be added:

‘E 469

Enzymatically hydrolysed carboxy methyl cellulose

E 920

L-Cysteine (*)

E 1103

Invertase

E 1451

Acetylated oxidised starch

(*) May be used only as a flour treatment agent.'

2.

In Annex II:

(a) the list of additives and the maximum level for ‘Jam, jellies and marmalades as defined in Directive
79/693/EEC and other similar fruit spreads including low-calorie products' shall be supplemented as
follows:

‘E 471 Mono and diglycerides of fatty acids

quantum satis '

(b) the table concerning ‘Sterilised, pasteurised and UHT cream, low-calorie cream and pasteurised low-fat

cream' shall be replaced by the following:

‘Plain pasteurised
cream

E 401 Sodium alginate
E 402 Potassium alginate
E 407 Carrageenan
E 466 Sodium carboxy methyl cellulose
E 471 Mono- and diglycerides of fatty acids

quantum satis '

(c) the designation ‘Frozen and deep-frozen unprocessed fruit and vegetables' shall be amended as follows:

‘Frozen and deep-frozen unprocessed fruit and vegetables; prepacked, refrigerated unprocessed fruit and
vegetables ready for consumption and prepacked unprocessed and peeled potatoes.';

(d) the following table shall be inserted after the table concerning ‘Non-emulsified oils and fats of animal

or vegetable origin':

‘Non-emulsified oils
and fats of animal or
vegetable origin
(except virgin oils
and olive oils) spe-
cifically intended for
cooking and/or
frying purposes or
for the preparation of
gravy

E 270
E 300
E 304
E 306
E 307
E 308
E 309

Lactic acid
Ascorbic acid
Fatty acid esters of ascorbic acid
Tocopherol-rich extract
Alpha-tocopherol
Gamma-tocopherol
Delta-tocopherol

E 322

Lecithins

E 471

Mono- and diglycerides of fatty acids

quantum satis

30 g/l

10 g/l

E 472c Citric acid esters of mono- and diglyce-

quantum satis '

rides of fatty acids
Citric acid
Sodium citrates
Potassium citrates
Calcium citrates

E 330
E 331
E 332
E 333

4. 11. 98

EN

Official Journal of the European Communities

L 295/21

(e) the list of additives and the maximum level for ‘Mozzarella and whey cheese' shall be supplemented as

follows:

‘E 260 Acetic acid

quantum satis '

(f)

the list of additives and the maximum level for ‘Canned and bottled fruit and vegetables' shall be
supplemented as follows:

‘E 296 Malic acid

quantum satis '

(g) the list of additives and the maximum level for ‘Gehakt' shall be supplemented as follows:

‘E 300 Ascorbic Acid
E 301 Sodium ascorbate
E 302 Calcium ascorbate

quantum satis '

(h) the following table shall be added at the end of the Annex:

‘Pineapple and
passion fruit juices
and nectars

Sliced and grated
ripened cheese

E 440 Pectins

3 g/l

E 170 Calcium carbonates
E 504 Magnesium carbonates
E 509 Calcium chloride
E 575 Glucono-delta-lactone
E 460 Celluloses

quantum satis

Soured-cream butter

E 500 Sodium carbonates

quantum satis '

3.

In Annex III, Part A:
(a) the maximum levels for ‘Olives and olive-based preparations', ‘Emulsified sauces with a fat content of
60 % or more' and ‘Emulsified sauces with a fat content less than 60 %' shall be replaced by the
following:

‘Olives and olive-based preparations

1 000

Emulsified sauces with a fat content
of 60 % or more

1 000

500

500

1 000

1 000

Emulsified sauces with a fat content
less than 60 %

2 000

1 000

2 000'

(b) at the end of this part, the following table shall be added:

‘Foodstuff

Maximum level (mg/kg or mg/l as appropriate)

Sa

Ba

PHB

Sa+Ba

Sa+PHB

Sa+Ba
+PHB

. . . 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

L 295/22

EN

Official Journal of the European Communities

4. 11. 98

Foodstuff

Maximum level (mg/kg or mg/l as appropriate)

Sa

Ba

PHB

Sa+Ba

Sa+PHB

Sa+Ba
+PHB

1 500

Marmelada

Ostkaka

Pasha

Semmelkn(cid:148)delteig

2 000

1 000

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'

4.

In Annex III, Part B:

(a) the presentation of the following foodstuffs and maximum levels:

‘Crustaceans and cephalopods

— fresh, frozen and deep-frozen

— crustaceans, panaeidae solenceridae, aristeidae family:

— up to 80 units

— between 80 and 120 units

— over 120 units

— cooked

(1) In edible parts.'

shall be as follows:

‘Crustaceans and cephalopods:

— fresh, frozen and deep-frozen

— crustaceans, panaeidae solenceridae, aristeidae family:

— up to 80 units

— between 80 and 120 units

— over 120 units

— cooked

(*) In edible parts.'

150 (1)

150 (1)

200 (1)

300 (1)

50 (1)

150 (*)

150 (*)

200 (*)

300 (*)

50 (*)

(b) the maximum level for the entry ‘Sugars as defined in Directive 73/437/EEC except glucose syrup,

whether or not dehydrated' shall be replaced by the following:

‘Sugars as defined in Directive 73/437/EEC except glucose syrup, whether or not
dehydrated

10'

(c) the following foodstuffs and maximum levels:

‘Vegetable and cereal-protein-based meat, fish and crustacean analogues

200'

4. 11. 98

EN

Official Journal of the European Communities

L 295/23

shall be replaced by the following:

‘Analogues of meat, fish and crustaceans based on protein

(d) at the end of this Part, the following foodstuffs and maximum levels shall be added:

‘Marinated nuts

Vacuum packed sweetcorn

Distilled alcoholic beverages containing whole pears

200'

50

100

50'

5.

In Annex III, Part C:

(a) the following foodstuff and maximum level shall be added to E 234:

‘E 234

Nisin (1)

Mascarpone

10 mg/kg'

(b) the following foodstuffs and maximum levels shall be added to E 251 and E 252:

‘E 251

Sodium nitrate

E 252

Potassium nitrate

(*) Expressed as Na NO

.';

3

Foie gras, foie gras entier,
blocs de foie gras

50 (*)

(c) the following foodstuffs and maximum levels shall be added to E 280, E 281, E 282 and E 283:

‘E 280

Propionic acid

E 281

E 282

E 283

Sodium propionate

Calcium propionate

Potassium propionate

Prepacked pølsebrød, boller
and dansk flutes

2 000 mg/kg,
expressed as
propionic acid

Cheese and cheese ana-
logues (surface treatment
only)

quantum satis '

(d) the following table shall be deleted:

‘E 233

Thiabendazole

Surface treatment of:
— citrus fruit
— bananas

6 mg/kg
3 mg/kg'

6. The designation ‘Dehydrated granulated potatoes' contained in the table in Annex III Parts B and D in the

foodstuffs column shall be replaced by ‘Dehydrated potatoes'.

7.

In Annex IV:

(a) the designation ‘Instant tea powder' concerning E 297 Fumaric acid and the maximum level of 1 g/l
shall be replaced by ‘Instant products for preparation of flavoured tea and herbal infusions with the
maximum level: 1 g/kg';

L 295/24

EN

Official Journal of the European Communities

4. 11. 98

(b) the table concerning E 338 to E 452 shall be replaced by the following:

‘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
P
2

O
5

):

E 338

Phosphoric acid

Non-alcoholic flavoured drinks

Sterilised and UHT milk

Candied fruits

Fruit preparations

E 339

Sodium phosphates

Partly dehydrated milk with less than
28 % solids

700 mg/l

1 g/l

800 mg/kg

800 mg/kg

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

E 340

Potassium phosphates

Whipped cream and vegetable fat ana-
logues

Unripened cheese (except Mozzarella)

Processed cheese and processed cheese
analogues

(i) Monopotassium phosphate Meat products

(ii) Dipotassium phosphate

Sport drinks and prepared table waters

5 g/kg

5 g/kg

2 g/kg

20 g/kg

5 g/kg

0,5 g/l

(iii) Tripotassium phosphate

Dietary supplements

quantum satis

Salt and its substitutes

Vegetable protein drinks

E 341 Calcium phosphates

Beverage whiteners

10 g/kg

20 g/l

30 g/kg

(i) Monocalcium phosphate

Beverage
machines

(ii) Dicalcium phosphate

Edible ices

(iii) Tricalcium phosphate

Desserts

whiteners

for

vending

50 g/kg

Dry powdered dessert mixes

E 343 Magnesium phosphates

Fine bakery wares

(i) Monomagnesium phos-

Flour

phate

(ii) Dimagnesium phosphate

Flour, self-raising

Soda bread

Liquid egg (white, yolk or whole egg)

E 450 Diphosphates

Sauces

(i) Disodium diphosphate

Soups and broths

(ii) Trisodium diphosphate

Instant tea and instant herbal infusions

(iii) Tetrasodium diphosphate Cider and perry

1 g/kg

3 g/kg

7 g/kg

20 g/kg

2,5 g/kg

20 g/kg

20 g/kg

10 g/kg

5 g/kg

3 g/kg

2 g/kg

2 g/l

(v) Tetrapotassium diphos-

Chewing gum

quantum satis

phate

(vi) Dicalcium diphosphate

Chocolate and malt dairy-based drinks

2 g/l

Dried powdered foodstuffs

10 g/kg

4. 11. 98

EN

Official Journal of the European Communities

L 295/25

(vii) Calcium dihydrogen

diphosphate

Alcoholic drinks (excluding wine and
beer)

E 451 Triphosphates

(i) Pentasodium triphosphate

Breakfast cereals

Snacks

Surimi

Fish and crustacean paste

Toppings (syrups for pancakes, flavoured
syrups for milkshakes and ice cream;
similar products)

(ii) Pentapotassium triphos-

phate

Special formulae for particular nutritional
uses

Glazings for meat and vegetable products

E 452

Polyphosphates

Sugar confectionery

(i) Sodium polyphosphate

Icing sugar

(ii) Potassium polyphosphate Noodles

(iii) Sodium calcium poly-

Batters

phosphate

(iv) Calcium polyphosphates

Fillets of unprocessed fish, frozen and
deep-frozen

Unprocessed and processed molluscs and
crustaceans frozen and deep-frozen

Processed potato products
(including
frozen, deep-frozen, chilled and dried
processed products) and pre-fried frozen
and deep-frozen potatoes

Spreadable fats excluding butter

Soured-cream butter

Canned crustacean products

Waterbased emulsion sprays for coating
baking tins

1 g/l

5 g/kg

5 g/kg

1 g/kg

5 g/kg

3 g/kg

5 g/kg

4 g/kg

5 g/kg

10 g/kg

2 g/kg

12 g/kg

5 g/kg

5 g/kg

5 g/kg

5 g/kg

2 g/kg

1 g/kg

30 g/kg

Coffee
machines

based

drinks

for

vending

2 g/l'

(c) the following additive shall be added:

‘E 468

Crosslinked sodium carboxy
methyl cellulose

Solid dietary supplements

30 g/kg'

(d) the designation ‘Minarine' concerning E 385 shall be amended as follows:

‘Spreadable fats as defined in
Annexes B and C of Regulation
(EC) No 2991/94 (*) having a fat
content of 41 % or less

100 mg/kg

(*) OJ L 316, 9.12.1994, p. 2.';

(e) the following foodstuff and maximum level shall be added to E 405:

‘E 405

Propane-1, 2-diol alginate

Cider excluding cidre bouch(cid:130)

100 mg/l'

L 295/26

EN

Official Journal of the European Communities

4. 11. 98

(f)

the designation in the 12th section, third column, concerning E 442, shall be amended as follows:

‘Cocoa and chocolate products as defined in Directive 73/241/EEC including fillings'

‘Confectionery based on these products';

(g) the following foodstuff and maximum level shall be added to E 445:

‘E 445

Glycerolesters of wood rosins

Surface treatment of citrus fruit

50 mg/kg '

(h) the following foodstuffs and maximum levels shall be added to E 473 and E 474:

‘E 473

Sucrose esters of fatty acids

Cream analogues

E 474

Sucroglycerides

Sterilised cream and sterilised
cream with reduced fat content

5 g/kg

5 g/kg'

(i)

the designation ‘Low and very low fat spreads and dressings' concerning E 476 shall be amended as
follows:

‘E 476

Polyglycerol polyricinoleate

Spreadable fats as defined in
Annexes A, B and C of Regula-
tion (EC) No 2991/94 having a
fat content of 41 % or less

Similar spreadable products with
a fat content of less than 10 %
fat

Dressings

4 g/kg

4 g/kg

4 g/kg'

(j)

the following foodstuffs and maximum levels concerning E 551 to E 559 shall be added:

‘Seasonings

Confectionery excluding choc-
olate (surface treatment only) (*)

30 g/kg

quantum satis

Tin-greasing products

30 g/kg

(*) The designation “Confectionery excluding chocolate (surface treatment only)” replaces “Moulded jelly sweets (surface

treatment only)” in Directive 95/2/EC.';

(k) the designation ‘Sliced hard cheese and sliced processed cheese' concerning E 551 to E 559 shall be

amended as follows:

‘Sliced or grated hard, semi-hard
and processed cheese
Sliced or grated cheese ana-
logues
and processed cheese
analogues

10 g/kg '

(l)

the following foodstuff and maximum level shall be added to E 900:

‘E 900

Dimethyl polysiloxane

Cider excluding cidre bouch(cid:130)

10 mg/l '

4. 11. 98

EN

Official Journal of the European Communities

L 295/27

(m) the following foodstuffs and maximum levels shall be added to E 901, E 902, E 903 and E 904:

‘E 901

Beeswax, white and yellow

E 902

E 903

E 904

Candelilla wax

Carnauba wax

Shellac

Peaches and pineapples (surface
treatment only)

quantum satis'

(n) the following foodstuffs and maximum levels shall be added to E 912 and E 914:

‘E 912

Montanic acid esters

E 914

Oxidised polyethylene wax

Fresh melon, mango, papaya,
avocado and pineapple (surface
treatment only)

quantum satis'

(o) the following foodstuffs and maximum levels shall be added to E 957:

‘E 957

Thaumatin

Water-based flavoured non-alco-
holic drinks

0,5 mg/l

Desserts — dairy and non dairy

5 mg/kg
(as flavour
enhancer only)'

(p) the designation ‘Margarine' and ‘Minarine' concerning E 959 shall be amended as follows:

‘E 959

Neohesperidine DC

Spreadable fats as defined in
Annexes B and C of Regulation
(EC) No 2991/94

5 mg/kg'

(q) the following foodstuff and maximum level shall be added to E 999:

‘E 999

Quillaia extract

Cider excluding cidre bouch(cid:130)

200 mg/l
calculated as
anhydrous extract'

(r)

the following table shall be added:

‘E 905

Microcrystalline wax

Surface treatment of

quantum satis

— confectionery
chocolate

— chewing gum

excluding

— melons, papaya, mango and

avocado

E 1518

Glyceryl triacetate
(triacetin)

Chewing gum

quantum satis '

(s)

the following table shall be added:

‘E 459

Beta-cyclodextrine

Foodstuffs in tablet and coated
tablet form

quantum satis

E 425

Konjac (*)

(i) Konjac gum

(ii) Konjac glucomannane

Foodstuffs
(except
those referred to in Article 2(3))

in general

10 g/kg
individually or in
combination

(*) These substances may not be used to produce dehydrated foodstuffs intended to rehydrate on ingestion.'

L 295/28

EN

Official Journal of the European Communities

4. 11. 98

8.

In Annex V, the following table shall be added:

‘E 322

Lecithins

E 432-E 436

Polysorbates

E 470a

E 471

Sodium, potassium and calcium salts of fatty acids

Mono and diglycerides of fatty acids

E 491-E 495

Sorbitans

E 570

E 900

Fatty acids

Dimethylpolysiloxane

glazing agents for fruit

Polyethyleneglycol 6000

sweeteners

E 425

Konjac

(i) Konjac gum

(ii) Konjac glucomannane

E 459

Beta-cyclodextrine

1 g/kg

E 1451

Acetylated oxidised starch

E 468

E 469

9.

In Annex VI:

Cross linked sodium carboxy methyl cellulose

sweeteners

Enzymatically hydrolysed carboxy methyl cellulose'

(a) the first subparagraph of the introductory note shall be replaced by the following:

‘Formulae and weaning foods for infants and young children may contain E 414 (acacia gum, gum
arabic) and E 551 (silicon dioxide) resulting from the addition of nutrient preparations containing not
more than 150 g/kg of E 414 and 10 g/kg of E 551, as well as E 421 (mannitol) when used as a carrier
for vitamin B12 (not less than one part vitamin B12 to 1 000 parts mannitol). The carry over of E 414 in
the product ready for consumption should not be more than 10 mg/kg.

Formulae and weaning foods for infants and young children may contain E 301 (sodium L-ascorbate),
used at QS level in coatings of nutrient preparations 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) in Part 1, note 2 shall be replaced by the following:

‘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.';

4. 11. 98

EN

Official Journal of the European Communities

L 295/29

(c)

in Part 1, the following table shall be added:

‘E 304

L-ascorbyl palmitate

10 mg/l

E 331

E 332

Sodium citrates

Potassium citrates

2 g/l

Individually or in combination and in conformity
with the limits set
in Annex I to Directive 91/
321/EEC

E 339

Sodium phosphates

O
1 g/l expressed as P
2

5

E 340

Potassium phosphates

E 412

Guar gum

E 472 c

Citric acid esters of mono- and
diglycerides of fatty acids

Individually or in combination and in conformity
with the limits set
in Annex I to Directive 91/
321/EEC

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

7,5 g/l sold as powder
9 g/l sold as liquid where the products contain par-
tially 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'

(d) in Part 2, note 2 shall be replaced by the following:

‘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.';

(e)

in Part 2, the following table shall be added:

‘E 304

L-ascorbyl palmitate

10 mg/l

E 331

E 332

Sodium citrates

Potassium citrates

2 g/l

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

E 472c

Citric acid esters of mono- and
diglycerides of fatty acids

Individually or in combination and in conformity
in Annex I to Directive 91/
with the limits set
321/EEC

7,5 g/l sold as powder
9 g/l sold as liquid where the products contain par-
tially 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'

L 295/30

EN

Official Journal of the European Communities

4. 11. 98

(f)

in Part 3, the following table shall be added:

‘E 333

Calcium citrates (*)

In low-sugar fruit based products

quantum satis

E 341

Tricalcium phosphate (*)

In fruit based desserts

1 g/kg as P
2

O
5

E 1451

Acetylated oxidised starch

Weaning foods

50 g/kg

(*) The note in part 4 does not apply.';

(g) in Part 4, the following table shall be added:

‘E
number

Name

Maximum
level

Special conditions

E 401

Sodium alginate

1 g/l

E 405

Propane 1,2-diolalginate

200 mg/l

From four months onwards in special
food products with adapted composition,
required for metabolic disorders and for
general tube-feeding

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

E 412

Guar gum

10 g/l

10 g/l

E 415

Xanthan gum

1,2 g/l

E 440

Pectins

10 g/l

E 466

Sodium carboxy methyl
cellulose

10 g/l or kg

E 471

E 1450

Mono- and diglycerides of
fatty acids

Starch sodium octenyl suc-
cinate

5 g/l

20 g/l

From birth onwards
reduction of gastro-oesophageal reflux

in products

for

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

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

From birth onwards in products used in
case of gastro-intestinal disorders

From birth onwards in products for the
dietary management of metabolic disor-
ders

From birth onwards in specialised diets,
particularly those devoid of proteins

infant

In
formulae'

formulae

and

follow-on