Directive 2006/52/EC of the European Parliament and of the Council of  5 July 2006  amending Directive 95/2/EC on food additives other than colours and sweeteners and Directive 94/35/EC on sweeteners for use in foodstuffs
Date: 2006-07-05
Institutions: Council of the European Union, European Parliament
Subjects: European Food Safety Authority, food additive, food chemistry, foodstuff, human nutrition, labelling, market approval

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Official Journal of the European Union

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DIRECTIVE 2006/52/EC OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL

of 5 July 2006

amending Directive 95/2/EC on food additives other than colours and sweeteners and Directive
94/35/EC on sweeteners for use in foodstuffs

THE EUROPEAN PARLIAMENT AND THE COUNCIL OF THE
EUROPEAN UNION,

(4)

There have been technical developments in the field of food
additives since the adoption of Directives 95/2/EC and
94/35/EC. These Directives should be adapted to take
account of those developments.

Having regard to the Treaty establishing the European Commu-
nity, and in particular Article 95 thereof,

Having regard to the proposal from the Commission,

Having regard to the opinion of the European Economic and
Social Committee (1),

Acting in accordance with the procedure laid down in Article 251
of the Treaty (2),

Whereas:

(1)

Food additives may be approved for use in foodstuffs only if
they comply with Annex II to 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 (3).

(2) Directive 95/2/EC (4) lays down a list of food additives that
may be used in the Community and the conditions for their
use.

(3) Directive 94/35/EC (5) lays down a list of sweeteners that
may be used in the Community and the conditions for their
use.

(1) OJ C 255, 14.10.2005, p. 59.
(2) Opinion of the European Parliament of 26 October 2005 (not yet
published in the Official Journal). Council Decision of 2 June 2006.
(3) OJ L 40, 11.2.1989, p. 27. Directive as last amended by Regulation
(EC) No 1882/2003 of the European Parliament and of the Council
(OJ L 284, 31.10.2003, p. 1).

(4) OJ L 61, 18.3.1995, p. 1. Directive as last amended by Directive

2003/114/EC (OJ L 24, 29.1.2004, p. 58).

(5) OJ L 237, 10.9.1994, p. 3. Directive as last amended by Directive

2003/115/EC (OJ L 24, 29.1.2004, p. 65).

(5) On the basis of an opinion of the European Food Safety
Authority (EFSA), expressed on 26 November 2003,
changes are made to current authorisations in order to
keep the level of nitrosamines as low as possible by
bringing down the levels of nitrites and nitrates added to
food whilst maintaining the microbiological safety of food
products. EFSA recommends that the levels of nitrite and
nitrate are set in the legislation as ‘added amount’. EFSA is
of the opinion that the added amount of nitrite rather than
the residual amount contributes to the inhibitory activity
against C. botulinum. The current provisions should be
amended in such a way that the maximum levels permitted,
as mentioned by EFSA, in non-heat-treated or heat‑treated
meat products, in cheese and in fish are expressed as added
amounts. Exceptionally, however, for certain traditionally
manufactured meat products maximum residual
levels
should be set, on the condition that the products are
adequately specified and identified. The levels set should
ensure that the acceptable daily intake (ADI) established by
the Scientific Committee on Food in 1990 is not exceeded.
Products which are not specifically named in this Directive,
but which are traditionally produced in a similar manner (i.
e. similar products) can if necessary be categorised in
accordance with Articles 5 and 6 of Directive 95/2/EC. For
cheese, the level should be expressed as the amount added
to the cheese milk. If a process is used where addition of
nitrate follows removal of whey and addition of water, this
should lead to levels identical to those which would have
been obtained had the nitrate been added directly to the
cheese milk.

(6) Directive 2003/114/EC amending Directive 95/2/EC
required the Commission and EFSA to review the
conditions for the use of E 214 to E 219 p-hydroxybenzo-
ates and their sodium salts before 1 July 2004. EFSA
assessed the information on the safety of p‑hydroxybenzo-
ates and expressed its opinion on 13 July 2004. EFSA
established a full‑group ADI of 0 to 10 mg/kg body weight
for the sum of methyl and ethyl p‑hydroxybenzoic acid
esters and their sodium salts. EFSA considered that propyl
paraben should not be included in this group ADI because
propyl paraben, contrary to methyl and ethyl paraben, had
effects on sex hormones and the male reproductive organs
in juvenile rats. Therefore, EFSA was unable to recommend
an ADI for propyl paraben because of the lack of a clear no-
observed-adverse-effect-level
It is necessary to
withdraw E 216 propyl p‑hydroxybenzoate and E 217
sodium propyl p-hydroxybenzoate from Directive 95/2/EC.
it is necessary to withdraw the use of p-
In addition,
hydroxybenzoates in liquid dietary food supplements.

(NOAEL).

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(7) Commission Decision 2004/374/EC (1)
suspended the
placing on the market and import of
jelly mini-cups
containing gel-forming food additives derived from sea-
weed and certain gums due to the risk of choking on these
products. Following a review of that Decision it is necessary
to exclude the use of certain gel-forming food additives in
jelly mini-cups.

(8)

(9)

The Scientific Committee on Food assessed the information
on the safety of erythritol and expressed its opinion on
5 March 2003. The Committee concluded that the use of
erythritol as a food additive is acceptable. The Committee
also notes that erythritol has a laxative effect, but at a higher
dose than other polyols. Erythritol has many technological
non‑sweetening properties that are important in a wide
range of foods, from confectionery to dairy products. These
include
carrier,
humectant, stabiliser, thickener, bulking agent and seques-
trant. It is necessary to permit the use of erythritol in the
same food applications as the other currently permitted
polyols. In addition, it is necessary to amend Directive 94/
35/EC, as erythritol can also be used for sweetening
purposes like the other currently permitted polyols.

enhancer,

functions

such as

flavour

The Scientific Committee on Food assessed the information
on the safety of soybean hemicellulose and expressed its
opinion on 4 April 2003. The Committee concluded that
the use of soybean hemicellulose is acceptable in certain
foods in respect of which the request was made and at
certain inclusion levels. It is therefore appropriate to permit
such use for certain purposes. In order to facilitate matters
for allergy sufferers, however, such use should not be
permitted for unprocessed foods in which soybean is not
expected to be found. At all events, consumers should be
informed when products contain hemicellulose derived
from soybean in accordance with the provisions of
Directive 2000/13/EC of the European Parliament and of
the Council of 20 March 2000 on the approximation of the
laws of
the Member States relating to the labelling,
presentation and advertising of foodstuffs (2) .

(10) EFSA assessed the information on the safety of ethyl
cellulose and expressed its opinion on 17 February 2004.
EFSA decided to include ethyl cellulose in the group ADI
‘not specified’ for modified celluloses established by the
Scientific Committee on Food. The main application of
ethyl cellulose is in food supplements and encapsulated
flavourings. The use of ethyl cellulose should therefore be
permitted in a way similar to that for other celluloses.

(1) OJ L 118, 23.4.2004, p. 70.
(2) OJ L 109, 6.5.2000, p. 29. Directive as last amended by Directive

2003/89/EC (OJ L 308, 25.11.2003, p. 15).

(11) EFSA assessed the information on the safety of pullulan and
expressed its opinion on 13 July 2004. EFSA found the use
of pullulan acceptable in the coating of food supplements
that are in the form of capsules and tablets as well as in
breath fresheners in the form of
is therefore
appropriate to permit these uses.

films.

It

(12) EFSA assessed the information on the safety of tertiary
butyl hydroquinone (TBHQ) and expressed its opinion on
12 July 2004. EFSA established an ADI of 0 to 0,7 mg/kg
body weight for this antioxidant and found that its use
would be acceptable in certain foodstuffs at certain
inclusion levels. It is therefore appropriate to permit this
additive.

(13) The Scientific Committee on Food assessed the information
on the safety of starch aluminium octenyl succinate and
expressed its opinion on 21 March 1997. The Committee
found that the use of this additive as a component of micro
encapsulated vitamins and carotenoids may be regarded as
acceptable. It is therefore appropriate to permit this use.

(14) During the manufacture of sour milk cheese, E 500ii
sodium hydrogen carbonate is added to the pasteurised
milk in order to buffer the acidity caused by the lactic acid
to an appropriate pH value, thereby creating the necessary
growth conditions for the ripening cultures. It is, therefore,
appropriate to permit
sodium hydrogen
carbonate in sour milk cheese.

the use of

(15) Currently, the use of a mixture of sorbates (E 200, E 202
and E 203) and benzoates (E 210 to E 213) is authorised in
cooked shrimps for preservation. It is appropriate to extend
that authorisation to its use in all cooked crustaceans and
molluscs.

(16) E 551 silicon dioxide is permitted as a carrier for food
colours at the maximum level of 5 %. The use of silicon
dioxide as a carrier for food colours E 171 titanium dioxide
and E 172 iron oxides and hydroxides should also be
permitted at the level of maximum 90 % relative to the
pigment.

(17) Directive 95/2/EC limits the use of additives listed in
Annex I to that Directive in traditional French bread ‘Pain
courant français’. The same limitation should apply to similar
is also appropriate to
traditional Hungarian bread.
authorise use of ascorbic acid (E 300), sodium ascorbate
(E 301) and calcium disodium EDTA (E 385) in Hungarian
liver patés.

It

(18)

It is necessary to update the current provisions regarding
the use of sulphites (E 220 to E 228) in cooked crustaceans,
table grapes and lychees.

(19)

In accordance with a request from a Member State and the
opinion of the Scientific Committee on Food of 5 March
2003, 4-hexylresorcinol, which was authorised at national
level under Directive 89/107/EEC, should be authorised at
Community level.

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Article 3

1. Member States shall bring into force by 15 February 2008
the laws, regulations and administrative provisions necessary to
comply with this Directive in order to:

(a)

(b)

permit trade in and the use of products complying with this
Directive by 15 February 2008;

prohibit trade in and use of products which do not comply
with this Directive by 15 August 2008.

However, products placed on the market or labelled before
15 August 2008 which do not comply with this Directive may be
marketed until stocks are exhausted.

Member States shall forthwith communicate to the Commission
the text of such laws, regulations and administrative provisions,
together with a correlation table between them and this
Directive.

2. When Member States adopt
the laws, regulations and
administrative provisions referred to in paragraph 1, they shall
contain a reference to this Directive or be accompanied by such a
reference on the occasion of
their official publication. The
methods of making such reference shall be laid down by Member
States.

Article 4

This Directive shall enter into force on the 20th day following
that of its publication in the Official Journal of the European Union.

Article 5

This Directive is addressed to the Member States.

Done at Strasbourg, 5 July 2006.

For the European Parliament
The President
J. BORRELL FONTELLES

For the Council
The President
P. LEHTOMÄKI

(20) The terminology used in Directive 95/2/EC should be
adapted to take into account 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 (1), Directive 2002/46/EC of the European
Parliament and of the Council of 10 June 2002 on the
approximation of the laws of the Member States relating to
food supplements (2) and Commission Directive 1999/21/
EC of 25 March 1999 on dietary foods for special medical
purposes (3) .

(21) Directives 95/2/EC and 94/35/EC should, therefore, be

amended accordingly,

HAVE ADOPTED THIS DIRECTIVE:

Article 1

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

1.

Article 1(3)(c) shall be replaced by the following:

‘(c)

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

themselves)

in order

2.

3.

in Article 3(2)
‘processed cereal-based foods and baby foods’;

‘weaning foods’

shall be replaced by

the Annexes shall be amended in accordance with Annex I
to this Directive.

Article 2

The Annex to Directive 94/35/EC shall be amended in
accordance with Annex II to this Directive.

(1) OJ L 186, 30.6.1989, p. 27. Directive as last amended by Regulation

(EC) No 1882/2003.

(2) OJ L 183, 12.7.2002, p. 51.
(3) OJ L 91, 7.4.1999, p. 29. Directive as amended by the 2003 Act of

Accession.

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The Annexes to Directive 95/2/EC are amended as follows:

ANNEX I

(1) Annex I is amended as follows:

(a)

in the introductory note, the following note is added:

‘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.’;

(b)

in the table, the following row is inserted:

‘E 462

Ethyl cellulose’;

(2) Annex II is amended as follows:

(a)

the row for ‘ripened cheese’ is replaced by the following:

‘Ripened cheese

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

quantum satis

E 500ii Sodium hydrogen carbo-
nate

quantum satis (only for sour milk
cheese)’;

(b)

(c)

in the row for ‘Pain courant français’ after the words ‘Pain courant français’ the following words are added: ‘Friss
búzakenyér, fehér és félbarna kenyerek’;

in the row for ‘Foie gras, foie gras entier, blocs de foie gras’ after the words ‘Foie gras, foie gras entier, blocs de foie gras’
the following words are added: ‘Libamáj, libamáj egészben, libamáj tömbben’;

(3) Annex III is amended as follows:

(a)

Part A is amended as follows:

(i)

in the table ‘Sorbates, benzoates and p-hydroxybenzoates’, the rows for ‘E 216 Propyl p-hydroxybenzoate’
and ‘E 217 Sodium propyl p‑hydroxybenzoate’ are deleted;

(ii)

the table for foodstuffs is amended as follows:

— the following rows are deleted:

‘Shrimps, cooked

2 000

Crayfish tails, cooked, and pre‑packed
marinated cooked molluscs

2 000

Liquid dietary food supplements

2 000’;

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— the following rows are added:

‘Crustaceans and molluscs, cooked

1 000

Food supplements as defined in
Directive 2002/46/EC (*) supplied in
liquid form

2 000

2 000

(*) Directive 2002/46/EC of the European Parliament and of the Council (OJ L 183, 12.7.2002, p. 51).’

— the words ‘Dietetic food intended for special medical purposes ’ are replaced by the words ‘Dietary

foods for special medical purposes as defined in Directive 1999/21/EC (*)

(*) Commission Directive 1999/21/EC (OJ L 91, 7.4.1999, p. 29).’

(b)

in Part B the table for foodstuffs is amended as follows:

— the row for ‘crustaceans and cephalopods’ is replaced by the following:

‘Crustaceans and cephalopods:

— fresh, frozen and deep-frozen

— crustaceans, Penaeidae, Solenoceridae, Aristaeidae family:

— up to 80 units

— between 80 and 120 units

— over 120 units

Crustaceans and cephalopods

— cooked

— cooked crustaceans, Penaeidae, Solenoceridae, Aristaeidae family:

— up to 80 units

— between 80 and 120 units

— over 120 units

(1)

In edible parts.’

150 (1)

150 (1)

200 (1)

300 (1)

50 (1)

135 (1)

180 (1)

270 (1)

— the entry ‘Starches (excluding starches for weaning foods, follow-on formulae and infant formulae)’ is
follow-on formulae and processed

formulae,

replaced by ‘Starches (excluding starches in infant
cereal‑based foods and baby foods)’;

— the following rows are added:

‘Salsicha fresca

Table grapes

Fresh lychees

450

10

10 (measured on edible
parts)’;

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(c)

in Part C the table for E 249, E 250, E 251 and E 252 is replaced by the following:

‘E No

Name

Foodstuff

Maximum amount
that may be added
during manufacture

(expressed as
NaNO2)

Maximum resi-
dual level
(expressed as
NaNO2)

E 249

Potassium
nitrite (x)

Meat products

150 mg/kg

E 250

Sodium nitrite (x)

Sterilised meat products
(Fo > 3,00) (y)

100 mg/kg

175 mg/kg

100 mg/kg

50 mg/kg

175 mg/kg

100 mg/kg

50 mg/kg

Traditional immersion cured meat
products (1):
Wiltshire bacon (1.1);
Entremeada, entrecosto, chispe, orel-
heira e cabeça (salgados)
Toucinho fumado (1.2);
and similar products

Wiltshire ham (1.1);
and similar products

Rohschinken, nassgepökelt (1.6);
and similar products

Cured tongue (1.3)

Traditional dry cured meat pro-
ducts (2):
Dry cured bacon (2.1);
and similar products

paleta

curado,

Dry cured ham (2.1);
Jamón
lomo embuchado y cecina (2.2);
Presunto, presunto da pá and paio do
lombo (2.3);
and similar products

curada,

Rohschinken, trockengepökelt (2.5);
and similar products

traditionally

Other
products (3):

cured meat

Vysočina
Selský salám
Turistický trvanlivý salám
Poličan
Herkules
Lovecký salám
Dunajská klobása
Paprikáš (3.5);
and similar products

180 mg/kg

trocken-/nassgepökelt

Rohschinken,
(3.1);
and similar products
Jellied veal and brisket (3.2)

50 mg/kg

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E No

Name

Foodstuff

Maximum amount
that may be added
during manufacture

(expressed as
NaNO2)

Maximum resi-
dual level
(expressed as
NaNO2)

E 251
E 252

Potassium
nitrate (z)
Sodium nitrate (z)

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, orel-
heira e cabeça (salgados),
Toucinho fumado (1.2);
Rohschinken, nassgepökelt (1.6);
and similar products

Bacon, Filet de bacon (1.5);
and similar products

Cured tongue (1.3)

Traditional dry cured meat pro-
ducts (2):
Dry cured bacon and Dry cured ham
(2.1);
Jamón curado, paleta curada,
embuchado y cecina (2.2);

lomo

250 mg/kg

250 mg/kg
without added
E 249 or
E 250

10 mg/kg

250 mg/kg

Presunto, presunto da pá and paio do
lombo (2.3);
Rohschinken,
and similar products

trockengepökelt

(2.5);

Jambon sec,
jambon sel sec et autres
pièces maturées séchées similaires (2.4)

250 mg/kg
without added
E 249 or
E 250

traditionally

cured meat

Other
products (3):
Rohwürste (Salami and Kantwurst)
(3.3);

300 mg/kg
(without added
E 249 or E 250)

trocken-/nassgepökelt

Rohschinken,
(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

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E No

Name

Foodstuff

Maximum amount
that may be added
during manufacture

(expressed as
NaNO2)

Maximum resi-
dual level
(expressed as
NaNO2)

semi-hard and semi-soft

Hard,
cheese

Dairy-based cheese analogue

150 mg/kg in the
cheese milk or
equivalent level if
added after
removal of whey
and addition of
water

Pickled herring and sprat

500 mg/kg

(x)
(y)

(z)

1

When labelled “for food use”, nitrite may be sold only in a mixture with salt or a salt substitute.
Fo-value 3 is equivalent to 3 minutes heating at 121 oC (reduction of the bacterial load of one billion spores in each
1 000 cans to one spore in a thousand cans).
Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a
low-acid environment.
Meat products are immersed in curing solution containing nitrites and/or nitrates, salt and other components. The meat
products may undergo further treatments e.g. smoking.

1.1 Meat is injected with curing solution followed by immersion curing for 3 to 10 days. The immersion brine solution also

includes microbiological starter cultures.
Immersion cured for 3 to 5 days. Product is not heat-treated and has a high water activity.
Immersion cured for at least 4 days and pre-cooked.

1.2
1.3
1.4 Meat is injected with curing solution followed by immersion curing. Curing time is 14 to 21 days followed by maturation

1.5

1.6

2

2.1
2.2
2.3
2.4

2.5

3

3.1

3.6

in cold-smoke for 4 to 5 weeks.
Immersion cured for 4 to 5 days at 5 to 7 oC, matured for typically 24 to 40 hours at 22 oC, possibly smoked for 24 hrs
at 20 to 25 oC and stored for 3 to 6 weeks at 12 to 14 oC.
Curing time depending on the shape and weight of meat pieces for approximately 2 days/kg followed by stabilisation/
maturation.
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. The meat products may undergo
further treatments e.g. smoking.
Dry curing followed by maturation for at least 4 days.
Dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.
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.
Dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18
months.
Curing time depending on the shape and weight of meat pieces for approximately 10 to 14 days followed by stabilisation/
maturation.
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. The products may undergo further
treatments e.g. smoking.
Dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on
the shape and weight of meat pieces for approximately 14 to 35 days followed by stabilisation/maturation.
Injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hours.
Product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.

Dried product cooked to 70 oC followed by 8 to 12 day drying and smoking process. Fermented product subject to 14 to
30 day three-stage fermentation process followed by smoking.
Raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18 to 22 oC or
lower (10 to 12 oC) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less
than 1,7.’;

3.2
3.3
3.4 Maturation period of at least 30 days.
3.5

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(d)

Part D is amended as follows:

(i)

the Note is replaced by:
gallates, TBHQ, BHA and BHT are used, the individual levels must be reduced proportionally.’;

‘The * in the table refers to the proportionality rule: when combinations of

(ii)

row E 310 to E 321 and row E 310 to E 320 are replaced by the following:

‘E 310

Propyl gallate

Fats and oils for the professional
manufacture of heat-treated food-
stuffs

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

E 320

E 321

Tertiary-butyl hydroqui-
none
(TBHQ)

Lard; fish oil; beef, poultry and sheep
fat

both expressed on fat

Butylated hydroxyanisole
(BHA)

Cake mixes
Cereal-based snack foods
Milk powder for vending machines

200 (gallates, TBHQ and
BHA, individually or in
combination)

Butylated hydroxytoluene
(BHT)

Dehydrated soups and broths
Sauces
Dehydrated meat
Processed nuts
Pre-cooked cereals

Seasonings and condiments

Dehydrated potatoes

expressed on fat

200 (gallates and BHA,
individually or in combi-
nation) expressed on fat

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, individu-
ally or in combination)

Essential oils

Flavourings other than essential oils

1 000 (gallates, TBHQ
and BHA, individually or
in combination)

100 * (gallates, indivi-
dually or in combina-
tion)
200 * (TBHQ and BHA,
individually or in com-
bination)’;

(iii)

the following row is added:

‘E 586

4-Hexylresorcinol

Fresh, frozen and
deep-frozen crusta-
ceans

2 mg/kg as residues in crustacean
meat’;

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(4) Annex IV is amended as follows:

(a)

the row for E 385 is replaced by the following:

‘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 (*), having a fat content
of 41 % or less

100 mg/kg

Frozen and deep‑frozen crustaceans

75 mg/kg

Libamáj, egészben és tömbben

250 mg/kg

(*) OJ L 316, 9.12.1994, p. 2.’;

(b)

the following row is inserted after the row for E 967:

‘E 968

Erythritol

Foodstuffs in general (except drinks
and those foodstuffs referred to in
Article 2(3))

quantum satis

Frozen and deep-frozen unpro-
cessed fish, crustaceans, molluscs
and cephalopods

quantum satis

Liqueurs

quantum satis

For purposes other than
sweetening’;

(c)

the following row is added:

‘E 426

Soybean hemicellulose

Dairy-based drinks intended for retail
sale

5 g/l

Food supplements as defined in Direc-
tive 2002/46/EC

1,5 g/l

Emulsified sauces

Pre-packaged fine bakery wares
intended for retail sale

Pre-packaged ready to eat oriental
noodles intended for retail sale

30 g/l

10 g/kg

10 g/kg

Pre-packaged ready to eat rice intended
for retail sale

10 g/kg

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Official Journal of the European Union

26.7.2006

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’;

(d)

(e)

(f)

(g)

(h)

in row E 468 the words ‘Solid dietary supplements’ are replaced by the words ‘Food supplements as defined in
Directive 2002/46/EC supplied in solid form’;

in row E 338 to E 452 the words ‘Dietary supplements’ are replaced by the words ‘Food supplements as defined
in Directive 2002/46/EC’;

in row E 405, row E 416, row E 432 to E 436, row E 473 and E 474, row E 475, row E 491 to E 495, row E 551
to E 559, and row E 901 to E 904, the words ‘Dietary food supplements’ are replaced by the words ‘Food
supplements as defined in Directive 2002/46/EC’;

in row E 1201 and E 1202 the words ‘Dietary food supplements in tablet and coated tablet form’ are replaced by
the words ‘Food supplements as defined in Directive 2002/46/EC in tablet and coated tablet form’;

in row E 405, row E 432 to E 436, row E 473 and E 474, row E 475, row E 477, row E 481 and E 482, row E
491 to E 495 the words ‘Dietetic food intended for special medical purposes’ are replaced by the words ‘Dietary
foods for special medical purposes as defined in Directive 1999/21/EC’;

(i)

Row E 1505 to E 1520 is replaced by the following:

‘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

E 1518

E 1520

Glyceryl diacetate (dia-
cetin)

Glyceryl triacetate (tria-
cetin)

Propan-1,2-diol (propy-
lene glycol)

(j)

the following rows are added:

‘E 1204

Pullulan

Food supplements as defined in Direc-
tive 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 Direc-
tive 2002/46/EC

35 g/kg in food supplement’;

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L 204/21

(5) Annex V is amended as follows:

(a)

the following row is inserted after the row for E 967:

‘E 968

Erythritol’;

(b)

the following row is inserted after the row for E 466:

‘E 462

Ethyl cellulose’;

(c)

in the third column of the row for E 551 and E 552 the following sentence is added:

‘For E 551: in E 171 titanium dioxide and E 172 iron oxides and hydroxides (max. 90 % relative to the pigment).’;

(6) Annex VI is amended as follows:

(a)

(b)

in the first, second and third paragraph of the introductory note ‘weaning foods’ are replaced by ‘processed
cereal-based foods and baby foods’;

in Part 3, in the title, in row E 170 to E 526, row E 500, E 501 and E 503, row E 338, row E 410 to E 440, row E
1404 to E 1450 and row E 1451 ‘weaning foods’ are replaced by ‘processed cereal-based foods and baby foods’;

(c)

in Part 4, the following is inserted after row E 472c:

‘E 473

Sucrose esters of fatty acids

120 mg/l

Products containing hydrolysed pro-
teins, peptides and amino acids’.

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ANNEX II

The Annex to Directive 94/35/EC is amended as follows:

(1)

(2)

in the first column of the row for E 420 to E 967, ‘E 968’ is added;

in the second column of the row for E 420 to E 967, ‘Erythritol’ is added.