Commission Regulation (EU) No 1129/2011 of 11 November 2011 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food additives Text with EEA relevance
Date: 2011-11-11
Institutions: European Commission
Subjects: food additive, food inspection, food safety, food standard, human nutrition, market approval, processed food product, processed foodstuff




L_2011295EN.01000101.xml










12.11.2011   


EN


Official Journal of the European Union


L 295/1








            COMMISSION REGULATION (EU) No 1129/2011
of 11 November 2011
         
amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food additives
(Text with EEA relevance)


THE EUROPEAN COMMISSION,

Having regard to the Treaty on the Functioning of the European Union,


Having regard to Regulation (EC) No 1333/2008 of the European Parliament and of the Council of 16 December 2008 on food additives (1), and in particular Article 10, Article 30(1) and Article 30(5) thereof,

Whereas:







(1)


Regulation (EC) No 1333/2008 provides for the establishment of a Union list of food additives approved for use in foods and their conditions of use.












(2)


Food additives which are currently permitted for use in foods under European Parliament and Council Directive 94/35/EC of 30 June 1994 on sweeteners for use in foodstuffs (2), European Parliament and Council Directive 94/36/EC of 30 June 1994 on colours for use in foodstuffs (3) and European Parliament and Council Directive 95/2/EC of 20 February 1995 on food additives other than colours and sweeteners (4), should be included in Annex II to Regulation (EC) No 1333/2008 after a review of their compliance with Articles 6, 7 and 8 thereof. The review should not include a new risk assessment by the European Food Safety Authority (hereinafter ‘the Authority’). Food additives and uses which are no longer needed shall not be entered in Annex II to that Regulation.












(3)


Only food additives included in the Union list set out in Annex II to Regulation (EC) No 1333/2008 may be placed on the market and used in foods under the conditions of use specified therein. The additives should be listed on the basis of the categories of food to which they may be added. In order to facilitate the transfer and to enhance transparency of the authorisation procedure, it is appropriate to develop a new food categorisation system which will form the basis of Annex II.












(4)


The established Codex Alimentarius General Standard for Food Additives (5), food category system has been used as a starting point for developing the Union system. However, that system needs to be adapted to take into account the specificity of the existing food additive authorisations in the Union. Current sector specific Union provisions on foods have been taken into account. The categories are created with the sole purpose of listing the authorised additives and their conditions of use.












(5)


For reasons of clarity it is necessary to list food additives in groups of additives for authorisation for certain foods. Guidance should be provided to describe the different categories in order to ensure uniform interpretation. When necessary, interpretation decisions can be adopted in accordance with Article 19 of Regulation (EC) No 1333/2008 in order to clarify whether or not a particular food belongs to a certain category of food.












(6)


Nitrites (E 249–250) are needed as a preservative in meat products to control the possible growth of harmful bacteria, in particular Clostridium botulinum. The use of nitrites in meat may however lead to formation of nitrosamines which are carcinogenic substances. The current authorisation of nitrites as food additives makes a balance between these effects, taking into account the scientific opinion of the Authority and the need to maintain certain traditional foods on the market. For some traditionally manufactured meat products maximum residual limits were set out in Annex III to Directive 95/2/EC. Those limits should be maintained in adequately specified and identified products; however it should be clarified that the limits apply at the end of the production process. In addition, the Commission will consult Member States, the stakeholders and the Authority to discuss the possibility to reduce the current maximum limits in all meat products and to further simplify the rules for the traditionally manufactured products. Depending on the outcome of such consultation, the Commission will consider whether it is appropriate to propose an adaptation to the maximum levels of nitrites that may be added to certain meat products.












(7)


For prepared table water covered by category 14.1.1, the only permitted additives should be phosphoric acid and phosphates. Taking into account that Annex II to Regulation (EC) No 1333/2008 is intended to further harmonise the use of food additives in foods in the Union and to ensure the effective functioning of the internal market, mineral salts which are added to prepared waters for standardisation purposes should not be considered as additives and, therefore, should not fall within the scope of this Regulation.












(8)


All currently authorised food additives are subject to a re-evaluation by the Authority in accordance with Commission Regulation (EU) No 257/2010 (6) that sets up a programme for the re-evaluation of approved food additives. The re-evaluation of food additives is being carried out in accordance with the priorities laid down in that Regulation.












(9)


In January 2008, the Authority adopted an opinion on lycopene (7) in which it derived an acceptable daily intake (ADI) of 0,5 mg/kg bw/day for lycopene (E 160d) from all sources and that the potential intake might exceed the ADI, particularly for children. The use of lycopene as a food colour should therefore be restricted.












(10)


In September 2009, the Authority adopted scientific opinions on sunset yellow FCF (E 110) (8), quinoline yellow (E 104) (9) and ponceau 4R (E 124) (10). Based on the dietary exposure assessment in the scientific opinions, the Authority concluded that, in the case of quinoline yellow and ponceau 4R at the maximum levels of use, intake estimates at the mean and the high percentiles are generally above the ADI. Also for sunset yellow exposure may be too high in particular for 1- to 10-year-old children. The intake estimates are calculated based on the use levels provided by the food industry in 2009. The Commission is revising the current authorised uses and use levels in order to verify that the exposure to these substances is safe for the consumer and it plans to prepare a new proposal with the revised levels by July 2011.












(11)


In its opinion on the safety of aluminium from dietary intake adopted on 22 May 2008 the Authority concluded that the exposure might be too high in a significant part of the European population. The Authority could not conclude on the specific sources contributing to the aluminium content of a particular food, such as the amount inherently present, the contributions from use of food additives, and the amounts released to the food during processing and storage from aluminium-containing foils, containers, or utensils. In order to reduce exposure to aluminium the use of certain aluminium containing food additives should be restricted. The Commission is preparing measures to limit exposure to aluminium containing additives and intend to prepare a proposal with revised levels by September 2011.












(12)


The stakeholders were requested to provide information about the use and the need to use the food colours as listed in Annex V to Directive 94/36/EC. Some of those food colours are currently not used in some of the food categories listed in that Annex. However, some of those authorised colours should be maintained on the list as they may be needed to replace or partly replace colours that might raise concern to the Authority during re-evaluation. At this stage the number of authorised food colours can be reduced in the following food categories: flavoured processed cheese, preserves of red fruit, fish paste and crustacean paste, precooked crustacean and smoked fish.












(13)


Food colour ethyl ester of beta-apo-8'-carotenoic acid (C 30) (E 160f) is not offered anymore by the manufacturer and re-evaluation of this substance by the Authority is no longer supported by the business operators. Therefore, this additive should not be included in the Union list.












(14)


The use of food colour canthaxanthin (E 161g) is authorised only in ‘Saucisses de Strasbourg’. The Commission was informed that this food colour is no longer used. Therefore, the authorisation of use of this additive in Saucisses de Strasbourg should not be included in the Union list. However Directive 2009/35/EC of the European Parliament and of the Council of 23 April 2009 on the colouring matters which may be added to medicinal products (11) lays down that Member States shall not authorise, for the colouring of medicinal products for human and veterinary use any colouring matters other than those covered by Annex I to Directive 94/36/EC. Canthaxanthin is currently being used in some medicinal products. The additive should therefore remain on the list of authorised additives.












(15)


Commission Regulation (EC) No 884/2007 of 26 July 2007 on emergency measures suspending the use of Red 2G (E 128) as food colour (12) suspended the use of the colour and the placing on the market of foods containing this colour. Therefore, Red 2G (E 128) should not be included in the Union list.












(16)


During the re-evaluation by the Authority it appeared that the food colour, brown FK (E 154) only authorised in kippers, is no longer used. During its re-evaluation, the Authority could not conclude on the safety of this substance due to the deficiencies in the available toxicity data (13). Therefore, this additive should not be included in the Union list.












(17)


The anti-caking agent silicon dioxide (E 551) is currently authorised under Directive 95/2/EC for a variety of uses. This food additive has been allocated an acceptable daily intake (ADI) ‘not specified’ by the Scientific Committee on Food in its opinion of 18 May 1990 (14). There is a technological need to extend its uses to a higher level than is currently authorised for salt substitutes. Such use would benefit the consumer by providing anti-caking salt substitutes for sale in hot and humid European countries, since currently caking effects result in an inconvenient and often impossible usage of salt substitutes. Therefore, it is appropriate to authorise an increased maximum limit for salt substitutes.












(18)


The Authority assessed the information on the safety of basic methacrylate copolymer as a glazing agent/coating agent in solid food supplements. In its opinion of 10 February 2010, the Authority concluded that this uses is of no safety concern, since basic methacrylate copolymer is virtually not absorbed from the gastrointestinal tract after oral administration. The additive is expected to play a technological role by moisture protection and taste masking of various nutrients in combination with a fast release of the nutrient in the stomach. Therefore, it is appropriate to authorise the use of basic methacrylate copolymer as a glazing agent/coating agent in solid food supplements as defined in Article 2 of Directive 2002/46/EC of the European Parliament and of the Council (15) at a level of 100 000 mg/kg. This new food additive should be assigned the E number E 1205.












(19)


It is necessary to regulate the use of additives in table-top sweeteners as defined in point (g) of Article 3(2) of Regulation (EC) No 1333/2008. Those preparations containing permitted sweeteners are intended for sale to the final consumer as a substitute for sugar. The need for additives may be different depending on the different forms in which they are presented: liquid, powder and tablet form.












(20)


The transfer of food additives to Annex II of Regulation (EC) No 1333/2008 should be considered as complete in accordance with Article 34 of that Regulation from the date of application of amendments introduced by this Regulation. Until then, the provisions of Article 2(1), (2) and (4) of Directive 94/35/EC, Article 2(1) to (6) and (8) to (10) of Directive 94/36/EC and Articles 2 and 4 of Directive 95/2/EC and Annexes to these Directives should continue to apply.












(21)


The current uses of additives covered by Articles 6, 7 and 8 of Regulation (EC) No 1333/2008, should not be affected by their transfer to the Union list. However, a transitional period should be provided in order to allow business operators to comply with the provisions of this Regulation.












(22)


It is necessary to clarify the exception to the carry-over principle in a compound food other than as referred to in Annex II as laid down in point (a) of Article 18(1) of Regulation (EC) No 1333/2008. In Article 3 of Directive 95/2/EC and Article 3 of Directive 94/36/EC this exception applied to the foods that are now listed in Tables 1 and 2 respectively. In other compound foods belonging to the categories listed in part E (such as soups, sauces, salads etc) the carry over principle should continue to apply.












(23)


The measures provided for in this Regulation are in accordance with the opinion of the Standing Committee of the Food Chain and Animal Health, and neither the European Parliament nor the Council has opposed them,





HAS ADOPTED THIS REGULATION:



Article 1

Amendment to Regulation (EC) No 1333/2008

Annex II to Regulation (EC) No 1333/2008 is replaced by the text of the Annex to this Regulation.


Article 2

Transitional provisions


1.   Annex II to Regulation (EC) No 1333/2008, as amended by this Regulation, shall apply from 1 June 2013.


2.   By derogation to paragraph 1, the following entries in Annex II to Regulation (EC) No 1333/2008, as amended by this Regulation, shall apply from the date of entry into force of this Regulation:






(a)


in point 3 of part B, the entry concerning basic methacrylate copolymer (E 1205);










(b)


in point 12.1.2 of Part E, the entry concerning the use of silicon dioxide (E 551) in salt substitutes;










(c)


in point 17.1 of Part E, the entry concerning the use of basic methacrylate copolymer (E 1205) in food supplements supplied in solid form.






3.   Article 2(1), (2) and (4) of Directive 94/35/EC, Article 2(1) to (6), (8), (9) and (10) of Directive 94/36/EC and Articles 2 and 4 of Directive 95/2/EC and the Annexes to those Directives shall cease to apply from 1 June 2013.


4.   By derogation to paragraph 3, the entry in Annex IV to Directive 95/2/EC concerning of use of silicon dioxide (E 551) in salt substitutes shall cease to apply from the date of entry into force of this Regulation.


5.   Foods that have been lawfully placed on the market before 1 June 2013, but do not comply with this regulation, may continue to be marketed until their date of minimal durability or use-by-date.



Article 3
Regulation (EC) No 884/2007 is repealed as from 1 June 2013.


Article 4
This Regulation shall enter into force on the 20th day following its publication in the Official Journal of the European Union.




This Regulation shall be binding in its entirety and directly applicable in all Member States.
Done at Brussels, 11 November 2011.


For the Commission


The President

José Manuel BARROSO
            





(1)  
            OJ L 354, 31.12.2008, p. 16.

(2)  
            OJ L 237, 10.9.1994, p. 3.

(3)  
            OJ L 237, 10.9.1994, p. 13.

(4)  
            OJ L 61, 18.3.1995, p. 1.

(5)  GSFA, Codex STAN 192-1995.

(6)  
            OJ L 80, 26.3.2010, p. 19.

(7)  
            EFSA Journal (2008); 674, p. 1.

(8)  
            EFSA Journal 2009; 7(11):1330.

(9)  
            EFSA Journal 2009; 7(11):1329.

(10)  
            EFSA Journal 2009; 7(11):1328.

(11)  
            OJ L 109, 30.4.2009, p. 10.

(12)  
            OJ L 195, 27.7.2007, p. 8.

(13)  
            EFSA Journal 2010; 8(4):1535.

(14)  Opinion of the Scientific Committee for Food on First Series of Food Additives for various technological functions, Reports of SCF (25th series, 1991).

(15)  
            OJ L 183, 12.7.2002, p. 51.




ANNEX




                     ‘ANNEX II

Union list of food additives approved for use in foods and conditions of use

PART A
1.   Introduction

This Union list includes:






—


the name of the food additive and its E number,










—


the foods to which the food additive may be added,










—


the conditions under which the food additive may be used,










—


restrictions on the sale of the food additive directly to the final consumer.




2.   General provisions on listed food additives and conditions of use









1.


Only the substances listed in Part B may be used as additives in foods.












2.


Additives may only be used in the foods and under the conditions set out in Part E of this Annex.












3.


In Part E of this Annex, foods are listed on the basis of food categories set out in Part D of this Annex and additives are grouped on the basis of definitions set out in Part C of this Annex.












4.


Aluminium lakes prepared from the listed colours are authorised.












5.


The colours E 123, E 127, E 160b, E 173 and E 180, may not be sold directly to the consumer.












6.


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.












7.


When labelled “for food use”, nitrite may be sold only in a mixture with salt or a salt substitute.












8.


The carry over principle set out in Article 18(1)(a) of Regulation (EC) No 1333/2008, shall not apply to foods listed in Table 1, as regards food additives in general, and in Table 2, as regards food colours.





Table 1


Foods in which the presence of an additive may not be permitted by virtue of the carry over principle set out in Article 18(1)(a) of Regulation (EC) No 1333/2008







1


Unprocessed foods as defined in Article 3 of Regulation (EC) No 1333/2008




2


Honey as defined in Council Directive 2001/110/EC (1)





3


Non-emulsified oils and fats of animal or vegetable origin




4


Butter




5


Unflavoured pasteurised and sterilised (including UHT) milk and unflavoured plain pasteurised cream (excluding reduced fat cream)




6


Unflavoured fermented milk products, not heat-treated after fermentation




7


Unflavoured buttermilk (excluding sterilised buttermilk)




8


Natural mineral water as defined in Directive 2009/54/EC of the European Parliament and of the Council (2) and spring water and all other bottled or packed waters




9


Coffee (excluding flavoured instant coffee) and coffee extracts




10


Unflavoured leaf tea




11


Sugars as defined in Council Directive 2001/111/EC (3)





12


Dry pasta, excluding gluten-free and/or pasta intended for hypoproteic diets, in accordance with Directive 2009/39/EC of the European Parliament and of the Council (4)









Table 2


Foods in which the presence of a food colour may not be permitted by virtue of the carry over principle set out in Article 18(1)(a) of Regulation (EC) No 1333/2008







1


Unprocessed foods as defined in Article 3 of Regulation (EC) No 1333/2008




2


All bottled or packed waters




3


Milk, full fat, semi-skimmed and skimmed milk, pasteurised or sterilised (including UHT sterilisation) (unflavoured)




4


Chocolate milk




5


Fermented milk (unflavoured)




6


Preserved milks as mentioned in Council Directive 2001/114/EC (5) (unflavoured)




7


Buttermilk (unflavoured)




8


Cream and cream powder (unflavoured)




9


Oils and fats of animal or vegetable origin




10


Ripened and unripened cheese (unflavoured)




11


Butter from sheep and goats’ milk




12


Eggs and egg products as defined in Regulation (EC) No 853/2004




13


Flour and other milled products and starches




14


Bread and similar products




15


Pasta and gnocchi




16


Sugar including all mono- and disaccharides




17


Tomato paste and canned and bottled tomatoes




18


Tomato-based sauces




19


Fruit juice and fruit nectar as mentioned in Council Directive 2001/112/EC (6) and vegetable juice and vegetable nectars




20


Fruit, vegetables (including potatoes) and mushrooms — canned, bottled or dried; processed fruit, vegetables (including potatoes) and mushrooms




21


Extra jam, extra jelly, and chestnut purée as mentioned in Council Directive 2001/113/EC (7); crème de pruneaux




22


Fish, molluscs and crustaceans, meat, poultry and game as well as their preparations, but not including prepared meals containing these ingredients




23


Cocoa products and chocolate components in chocolate products as mentioned in Directive 2000/36/EC of the European Parliament and of the Council (8)





24


Roasted coffee, tea, herbal and fruit infusions, chicory; extracts of tea and herbal and fruit infusions and of chicory; tea, herbal and fruit infusions and cereal preparations for infusions, as well as mixes and instant mixes of these products




25


Salt, salt substitutes, spices and mixtures of spices




26


Wine and other products covered by Council Regulation (EC) No 1234/2007 (9), as listed in its Annex I, Part XII




27


Spirit drinks defined in Annex II, paragraphs 1-14 of Regulation (EC) No 110/2008 of the European Parliament and of the Council (10), spirits (preceded by the name of the fruit) obtained by maceration and distillation and London gin (Annex II paragraphs 16 and 22 of, respectively)
Sambuca, Maraschino, Marrasquino or Maraskino and Mistrà as defined in Annex II, paragraphs 38, 39 and 43 of Regulation (EC) No 110/2008, respectively




28


Sangria, Clarea and Zurra as mentioned in Council Regulation (EEC) No 1601/91 (11)





29


Wine vinegar covered by Regulation (EC) No 1234/2007, as listed in its Annex I, Part XII




30


Foods for infants and young children as mentioned in Directive 2009/39/EC including foods for special medical purposes for infants and young children




31


Honey as defined in Directive 2001/110/EC




32


Malt and malt products




PART B

LIST OF ALL ADDITIVES

1.   Colours







E-number


Name




E 100


Curcumin




E 101


Riboflavins




E 102


Tartrazine




E 104


Quinoline Yellow




E 110


Sunset Yellow FCF/Orange Yellow S




E 120


Cochineal, Carminic acid, Carmines




E 122


Azorubine, Carmoisine




E 123


Amaranth




E 124


Ponceau 4R, Cochineal Red A




E 127


Erythrosine




E 129


Allura Red AC




E 131


Patent Blue V




E 132


Indigotine, Indigo carmine




E 133


Brilliant Blue FCF




E 140


Chlorophylls and chlorophyllins




E 141


Copper complexes of chlorophylls, chlorophyllins




E 142


Green S




E 150a


Plain caramel (12)





E 150b


Caustic sulphite caramel




E 150c


Ammonia caramel




E 150d


Sulphite ammonia caramel




E 151


Brilliant Black BN, Black PN




E 153


Vegetable carbon




E 155


Brown HT




E 160a


Carotenes




E 160b


Annatto, Bixin, Norbixin




E 160c


Paprika extract, capsanthin, capsorubin




E 160d


Lycopene




E 160e


Beta-apo-8′-carotenal (C 30)




E 161b


Lutein




E 161g


Canthaxanthin (*1)





E 162


Beetroot Red, betanin




E 163


Anthocyanins




E 170


Calcium carbonate




E 171


Titanium dioxide




E 172


Iron oxides and hydroxides




E 173


Aluminium




E 174


Silver




E 175


Gold




E 180


Litholrubine BK




2.   Sweeteners







E-number


Name




E 420


Sorbitols




E 421


Mannitol




E 950


Acesulfame K




E 951


Aspartame




E 952


Cyclamates




E 953


Isomalt




E 954


Saccharins




E 955


Sucralose




E 957


Thaumatin




E 959


Neohesperidine DC




E 961


Neotame




E 962


Salt of aspartame-acesulfame




E 965


Maltitols




E 966


Lactitol




E 967


Xylitol




E 968


Erythritol




3.   Additives other than colours and sweeteners







E-number


Name




E 170


Calcium carbonate




E 200


Sorbic acid




E 202


Potassium sorbate




E 203


Calcium sorbate




E 210


Benzoic acid (13)





E 211


Sodium benzoate (13)





E 212


Potassium benzoate (13)





E 213


Calcium benzoate (13)





E 214


Ethyl-p-hydroxybenzoate




E 215


Sodium ethyl p-hydroxybenzoate




E 218


Methyl p-hydroxybenzoate




E 219


Sodium methyl p-hydroxybenzoate




E 220


Sulphur dioxide




E 221


Sodium sulphite




E 222


Sodium hydrogen sulphite




E 223


Sodium metabisulphite




E 224


Potassium metabisulphite




E 226


Calcium sulphite




E 227


Calcium hydrogen sulphite




E 228


Potassium hydrogen sulphite




E 234


Nisin




E 235


Natamycin




E 239


Hexamethylene tetramine




E 242


Dimethyl dicarbonate




E 249


Potassium nitrite




E 250


Sodium nitrite




E 251


Sodium nitrate




E 252


Potassium nitrate




E 260


Acetic acid




E 261


Potassium acetate




E 262


Sodium acetates




E 263


Calcium acetate




E 270


Lactic acid




E 280


Propionic acid




E 281


Sodium propionate




E 282


Calcium propionate




E 283


Potassium propionate




E 284


Boric acid




E 285


Sodium tetraborate (borax)




E 290


Carbon dioxide




E 296


Malic acid




E 297


Fumaric acid




E 300


Ascorbic acid




E 301


Sodium ascorbate




E 302


Calcium ascorbate




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 310


Propyl gallate




E 311


Octyl gallate




E 312


Dodecyl gallate




E 315


Erythorbic acid




E 316


Sodium erythorbate




E 319


Tertiary-butyl hydroquinone (TBHQ)




E 320


Butylated hydroxyanisole (BHA)




E 321


Butylated hydroxytoluene (BHT)




E 322


Lecithins




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 (L(+)-)




E 335


Sodium tartrates




E 336


Potassium tartrates




E 337


Sodium potassium tartrate




E 338


Phosphoric acid




E 339


Sodium phosphates




E 340


Potassium phosphates




E 341


Calcium phosphates




E 343


Magnesium phosphates




E 350


Sodium malates




E 351


Potassium malate




E 352


Calcium malates




E 353


Metatartaric acid




E 354


Calcium tartrate




E 355


Adipic acid




E 356


Sodium adipate




E 357


Potassium adipate




E 363


Succinic acid




E 380


Triammonium citrate




E 385


Calcium disodium ethylene diamine tetra-acetate (Calcium disodium EDTA)




E 392


Extracts of rosemary




E 400


Alginic acid




E 401


Sodium alginate




E 402


Potassium alginate




E 403


Ammonium alginate




E 404


Calcium alginate




E 405


Propane-1, 2-diol alginate




E 406


Agar




E 407a


Processed euchema seaweed




E 407


Carrageenan




E 410


Locust bean gum




E 412


Guar gum




E 413


Tragacanth




E 414


Gum arabic (acacia gum)




E 415


Xanthan gum




E 416


Karaya gum




E 417


Tara gum




E 418


Gellan gum




E 422


Glycerol




E 425


Konjac




E 426


Soybean hemicellulose




E 427


Cassia gum




E 431


Polyoxyethylene (40) stearate




E 432


Polyoxyethylene sorbitan monolaurate (polysorbate 20)




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 440


Pectins




E 442


Ammonium phosphatides




E 444


Sucrose acetate isobutyrate




E 445


Glycerol esters of wood rosins




E 450


Diphosphates




E 451


Triphosphates




E 452


Polyphosphates




E 459


Beta-cyclodextrin




E 460


Cellulose




E 461


Methyl cellulose




E 462


Ethyl cellulose




E 463


Hydroxypropyl cellulose




E 464


Hydroxypropyl methyl cellulose




E 465


Ethyl methyl cellulose




E 466


Carboxy methyl cellulose, Sodium carboxy methyl cellulose, cellulose gum




E 468


Cross-linked sodium carboxy methyl cellulose, cross linked cellulose gum




E 469


Enzymatically hydrolysed carboxy methyl cellulose, Enzymatically hydrolysed cellulose gum




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 473


Sucrose esters of fatty acids




E 474


Sucroglycerides




E 475


Polyglycerol esters of fatty acids




E 476


Polyglycerol polyricinoleate




E 477


Propane-1,2-diol esters of fatty acids




E 479b


Thermally oxidised soya bean oil interacted with mono- and diglycerides of fatty acids




E 481


Sodium stearoyl-2-lactylate




E 482


Calcium stearoyl-2-lactylate




E 483


Stearyl tartrate




E 491


Sorbitan monostearate




E 492


Sorbitan tristearate




E 493


Sorbitan monolaurate




E 494


Sorbitan monooleate




E 495


Sorbitan monopalmitate




E 500


Sodium carbonates




E 501


Potassium carbonates




E 503


Ammonium carbonates




E 504


Magnesium carbonates




E 507


Hydrochloric acid




E 508


Potassium chloride




E 509


Calcium chloride




E 511


Magnesium chloride




E 512


Stannous chloride




E 513


Sulphuric acid




E 514


Sodium sulphates




E 515


Potassium sulphates




E 516


Calcium sulphate




E 517


Ammonium sulphate




E 520


Aluminium sulphate




E 521


Aluminium sodium sulphate




E 522


Aluminium potassium sulphate




E 523


Aluminium ammonium 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 535


Sodium ferrocyanide




E 536


Potassium ferrocyanide




E 538


Calcium ferrocyanide




E 541


Sodium aluminium phosphate acidic




E 551


Silicon dioxide




E 552


Calcium silicate




E 553a


Magnesium silicate




E 553b


Talc




E 554


Sodium aluminium silicate




E 555


Potassium aluminium silicate




E 556


Calcium aluminium silicate




E 558


Bentonite




E 559


Aluminium silicate (Kaolin)




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 579


Ferrous gluconate




E 585


Ferrous lactate




E 586


4-Hexylresorcinol




E 620


Glutamic acid




E 621


Monosodium glutamate




E 622


Monopotassium glutamate




E 623


Calcium diglutamate




E 624


Monoammonium glutamate




E 625


Magnesium diglutamate




E 626


Guanylic acid




E 627


Disodium guanylate




E 628


Dipotassium guanylate




E 629


Calcium guanylate




E 630


Inosinic acid




E 631


Disodium inosinate




E 632


Dipotassium inosinate




E 633


Calcium inosinate




E 634


Calcium 5′-ribonucleotides




E 635


Disodium 5′-ribonucleotides




E 640


Glycine and its sodium salt




E 650


Zinc acetate




E 900


Dimethyl polysiloxane




E 901


Beeswax, white and yellow




E 902


Candelilla wax




E 903


Carnauba wax




E 904


Shellac




E 905


Microcrystalline wax




E 907


Hydrogenated poly-1-decene




E 912


Montan acid esters




E 914


Oxidised polyethylene wax




E 920


L-cysteine




E 927b


Carbamide




E 938


Argon




E 939


Helium




E 941


Nitrogen




E 942


Nitrous oxide




E 943a


Butane




E 943b


Isobutane




E 944


Propane




E 948


Oxygen




E 949


Hydrogen




E 999


Quillaia extract




E 1103


Invertase




E 1105


Lysozyme




E 1200


Polydextrose




E 1201


Polyvinylpyrrolidone




E 1202


Polyvinylpolypyrrolidone




E 1203


Polyvinyl alcohol (PVA)




E 1204


Pullulan




E 1205


Basic methacrylate copolymer




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


Hydroxy propyl starch




E 1442


Hydroxy propyl distarch phosphate




E 1450


Starch sodium octenyl succinate




E 1451


Acetylated oxidised starch




E 1452


Starch aluminium octenyl succinate




E 1505


Triethyl citrate




E 1517


Glyceryl diacetate (diacetin)




E 1518


Glyceryl triacetate (triacetin)




E 1519


Benzyl alcohol




E 1520


Propane-1, 2-diol (propylene glycol)




E 1521


Polyethylene glycol




PART C

DEFINITIONS OF GROUPS OF ADDITIVES

(1)   Group I








E-number


Name


Specific maximum level




E 170


Calcium carbonate



quantum satis





E 260


Acetic acid



quantum satis





E 261


Potassium acetate



quantum satis





E 262


Sodium acetates



quantum satis





E 263


Calcium acetate



quantum satis





E 270


Lactic acid



quantum satis





E 290


Carbon dioxide



quantum satis





E 296


Malic acid



quantum satis





E 300


Ascorbic acid



quantum satis





E 301


Sodium ascorbate



quantum satis





E 302


Calcium ascorbate



quantum satis





E 304


Fatty acid esters of ascorbic acid



quantum satis





E 306


Tocopherol-rich extract



quantum satis





E 307


Alpha-tocopherol



quantum satis





E 308


Gamma-tocopherol



quantum satis





E 309


Delta-tocopherol



quantum satis





E 322


Lecithins



quantum satis





E 325


Sodium lactate



quantum satis





E 326


Potassium lactate



quantum satis





E 327


Calcium lactate



quantum satis





E 330


Citric acid



quantum satis





E 331


Sodium citrates



quantum satis





E 332


Potassium citrates



quantum satis





E 333


Calcium citrates



quantum satis





E 334


Tartaric acid (L(+)-)



quantum satis





E 335


Sodium tartrates



quantum satis





E 336


Potassium tartrates



quantum satis





E 337


Sodium potassium tartrate



quantum satis





E 350


Sodium malates



quantum satis





E 351


Potassium malate



quantum satis





E 352


Calcium malates



quantum satis





E 354


Calcium tartrate



quantum satis





E 380


Triammonium citrate



quantum satis





E 400


Alginic acid



quantum satis
 (14)





E 401


Sodium alginate



quantum satis
 (14)





E 402


Potassium alginate



quantum satis
 (14)





E 403


Ammonium alginate



quantum satis
 (14)





E 404


Calcium alginate



quantum satis
 (14)





E 406


Agar



quantum satis
 (14)





E 407


Carrageenan



quantum satis
 (14)





E 407a


Processed euchema seaweed



quantum satis
 (14)





E 410


Locust bean gum



quantum satis
 (14)
 (15)





E 412


Guar gum



quantum satis
 (14)
 (15)





E 413


Tragacanth



quantum satis
 (14)





E 414


Gum arabic (Acacia gum)



quantum satis
 (14)





E 415


Xanthan gum



quantum satis
 (14)
 (15)





E 417


Tara gum



quantum satis
 (14)
 (15)





E 418


Gellan gum



quantum satis
 (14)





E 422


Glycerol



quantum satis





E 425


Konjac






(i)


Konjac gum










(ii)


Konjac glucomannane






10 g/kg, individually or in combination (14)
 (16)





E 440


Pectins



quantum satis
 (14)





E 460


Cellulose



quantum satis





E 461


Methyl cellulose



quantum satis





E 462


Ethyl cellulose



quantum satis





E 463


Hydroxypropyl cellulose



quantum satis





E 464


Hydroxypropyl methyl cellulose



quantum satis





E 465


Ethyl methyl cellulose



quantum satis





E 466


Carboxy methyl cellulose



quantum satis





E 469


Enzymatically hydrolysed carboxy methyl cellulose



quantum satis





E 470a


Sodium, potassium and calcium salts of fatty acids



quantum satis





E 470b


Magnesium salts of fatty acids



quantum satis





E 471


Mono- and diglycerides of fatty acids



quantum satis





E 472a


Acetic acid esters of mono- and diglycerides of fatty acids



quantum satis





E 472b


Lactic acid esters of mono- and diglycerides of fatty acids



quantum satis





E 472c


Citric acid esters of mono- and diglycerides of fatty acids



quantum satis





E 472d


Tartaric acid esters of mono- and diglycerides of fatty acids



quantum satis





E 472e


Mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids



quantum satis





E 472f


Mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids



quantum satis





E 500


Sodium carbonates



quantum satis





E 501


Potassium carbonates



quantum satis





E 503


Ammonium carbonates



quantum satis





E 504


Magnesium carbonates



quantum satis





E 507


Hydrochloric acid



quantum satis





E 508


Potassium chloride



quantum satis





E 509


Calcium chloride



quantum satis





E 511


Magnesium chloride



quantum satis





E 513


Sulphuric acid



quantum satis





E 514


Sodium sulphates



quantum satis





E 515


Potassium sulphates



quantum satis





E 516


Calcium sulphate



quantum satis





E 524


Sodium hydroxide



quantum satis





E 525


Potassium hydroxide



quantum satis





E 526


Calcium hydroxide



quantum satis





E 527


Ammonium hydroxide



quantum satis





E 528


Magnesium hydroxide



quantum satis





E 529


Calcium oxide



quantum satis





E 530


Magnesium oxide



quantum satis





E 570


Fatty acids



quantum satis





E 574


Gluconic acid



quantum satis





E 575


glucono-delta-lactone



quantum satis





E 576


Sodium gluconate



quantum satis





E 577


Potassium gluconate



quantum satis





E 578


Calcium gluconate



quantum satis





E 640


Glycine and its sodium salt



quantum satis





E 920


L-cysteine



quantum satis





E 938


Argon



quantum satis





E 939


Helium



quantum satis





E 941


Nitrogen



quantum satis





E 942


Nitrous oxide



quantum satis





E 948


Oxygen



quantum satis





E 949


Hydrogen



quantum satis





E 1103


Invertase



quantum satis





E 1200


Polydextrose



quantum satis





E 1404


Oxidised starch



quantum satis





E 1410


Monostarch phosphate



quantum satis





E 1412


Distarch phosphate



quantum satis





E 1413


Phosphated distarch phosphate



quantum satis





E 1414


Acetylated distarch phosphate



quantum satis





E 1420


Acetylated starch



quantum satis





E 1422


Acetylated distarch adipate



quantum satis





E 1440


Hydroxy propyl starch



quantum satis





E 1442


Hydroxy propyl distarch phosphate



quantum satis





E 1450


Starch sodium octenyl succinate



quantum satis





E 1451


Acetylated oxidised starch



quantum satis





E 620


Glutamic acid


10 g/kg, individually or in combination, expressed as glutamic acid




E 621


Monosodium glutamate




E 622


Monopotassium glutamate




E 623


Calcium diglutamate




E 624


Monoammonium glutamate




E 625


Magnesium diglutamate




E 626


Guanylic acid


500 mg/kg, individually or in combination, expressed as guanylic acid




E 627


Disodium guanylate




E 628


Dipotassium guanylate




E 629


Calcium guanylate




E 630


Inosinic acid




E 631


Disodium inosinate




E 632


Dipotassium inosinate




E 633


Calcium inosinate




E 634


Calcium 5′-ribonucleotides




E 635


Disodium 5′-ribonucleotides




E 420


Sorbitols



Quantum satis (for purpose other than sweetening)




E 421


Mannitol




E 953


Isomalt




E 965


Maltitols




E 966


Lactitol




E 967


Xylitol




E 968


Erythritol




(2)   Group II: Food colours authorised at quantum satis








E-number


Name




E 101


Riboflavins




E 140


Chlorophylls, Chlorophyllins




E 141


Copper complexes of chlorophylls and chlorophyllins




E 150a


Plain caramel




E 150b


Caustic sulphite caramel




E 150c


Ammonia caramel




E 150d


Sulphite ammonia caramel




E 153


Vegetable carbon




E 160a


Carotenes




E 160c


Paprika extract, capsanthin, capsorubin




E 162


Beetroot Red, betanin




E 163


Anthocyanins




E 170


calcium carbonate




E 171


Titanium dioxide




E 172


Iron oxides and hydroxides




(3)   Group III: Food colours with combined maximum limit







E-number


Name




E 100


Curcumin




E 102


Tartrazine




E 104


Quinoline Yellow




E 110


Sunset yellow FCF/Orange yellow S




E 120


Cochineal, Carminic acid, Carmines




E 122


Azorubine, Carmoisine




E 124


Ponceau 4R, Cochineal red A




E 129


Allura red AC




E 131


Patent Blue V




E 132


Indigotine, Indigo carmine




E 133


Brilliant Blue FCF




E 142


Green S




E 151


Brilliant black BN, Black BN




E 155


Brown HT




E 160e


Beta-apo-8′-carotenal (C 30)




E 161b


Lutein




(4)   Group IV: Polyols







E-number


Name




E 420


Sorbitols




E 421


Mannitol




E 953


Isomalt




E 965


Maltitols




E 966


Lactitol




E 967


Xylitol




E 968


Erythritol




(5)   Other additives that may be regulated combined

(a)   E 200–203: Sorbic acid — sorbates (SA)






E-number


Name




E 200


Sorbic acid




E 202


Potassium sorbate




E 203


Calcium sorbate







(b)   E 210–213: Benzoic acid — benzoates (BA)






E-number


Name




E 210


Benzoic acid




E 211


Sodium benzoate




E 212


Potassium benzoate




E 213


Calcium benzoate







(c)   E 200–213: Sorbic acid — sorbates; Benzoic acid — benzoates (SA + BA)






E-number


Name




E 200


Sorbic acid




E 202


Potassium sorbate




E 203


Calcium sorbate




E 210


Benzoic acid




E 211


Sodium benzoate




E 212


Potassium benzoate




E 213


Calcium benzoate







(d)   E 200–219: Sorbic acid — sorbates; Benzoic acid — benzoates; p-hydroxybenzoates (SA + BA + PHB)






E-number


Name




E 200


Sorbic acid




E 202


Potassium sorbate




E 203


Calcium sorbate




E 210


Benzoic acid




E 211


Sodium benzoate




E 212


Potassium benzoate




E 213


Calcium benzoate




E 214


Ethyl-p-hydroxybenzoate




E 215


Sodium ethyl p-hydroxybenzoate




E 218


Methyl p-hydroxybenzoate




E 219


Sodium methyl p-hydroxybenzoate







(e)   E 200–203; 214–219: Sorbic acid — sorbates; p-hydroxybenzoates (SA + PHB)






E-number


Name




E 200


Sorbic acid




E 202


Potassium sorbate




E 203


Calcium sorbate




E 214


Ethyl-p-hydroxybenzoate




E 215


Sodium ethyl p-hydroxybenzoate




E 218


Methyl p-hydroxybenzoate




E 219


Sodium methyl p-hydroxybenzoate







(f)   E 214–219: p-hydroxybenzoates (PHB)






E-number


Name




E 214


Ethyl-p-hydroxybenzoate




E 215


Sodium ethyl p-hydroxybenzoate




E 218


Methyl p-hydroxybenzoate




E 219


Sodium methyl p-hydroxybenzoate







(g)   E 220–228: Sulphur dioxide — sulphites






E-number


Name




E 220


Sulphur dioxide




E 221


Sodium sulphite




E 222


Sodium hydrogen sulphite




E 223


Sodium metabisulphite




E 224


Potassium metabisulphite




E 226


Calcium sulphite




E 227


Calcium hydrogen sulphite




E 228


Potassium hydrogen sulphite







(h)   E 249–250: Nitrites






E-number


Name




E 249


Potassium nitrite




E 250


Sodium nitrite







(i)   E 251–252: Nitrates






E-number


Name




E 251


Sodium nitrate




E 252


Potassium nitrate







(j)   E 280–283: Propionic acid — propionates






E-number


Name




E 280


Propionic acid




E 281


Sodium propionate




E 282


Calcium propionate




E 283


Potassium propionate







(k)   E 310–320: Gallates, TBHQ and BHA






E-number


Name




E 310


Propyl gallate




E 311


Octyl gallate




E 312


Dodecyl gallate




E 319


Tertiary-butyl hydroquinone (TBHQ)




E 320


Butylated hydroxyanisole (BHA)







(l)   E 338–341, E 343 and E 450 — 452: Phosphoric acid — phosphates — di-, tri- and polyphosphates






E-number


Name




E 338


Phosphoric acid




E 339


Sodium phosphates




E 340


Potassium phosphates




E 341


Calcium phosphates




E 343


Magnesium phosphates




E 450


Diphosphates




E 451


Triphosphates




E 452


Polyphosphates







(m)   E 355–357: Adipic acid — adipates






E-number


Name




E 355


Adipic acid




E 356


Sodium adipate




E 357


Potassium adipate







(n)   E 432–436: Polysorbates






E-number


Name




E 432


Polyoxyethylene sorbitan monolaurate (polysorbate 20)




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)







(o)   E 473–474: Sucrose esters of fatty acids, Sucroglycerides






E-number


Name




E 473


Sucrose esters of fatty acids




E 474


Sucroglycerides







(p)   E 481–482: Stearoyl-2-lactylates






E-number


Name




E 481


Sodium stearoyl-2-lactylate




E 482


Calcium stearoyl-2-lactylate







(q)   E 491–495: Sorbitan esters






E-number


Name




E 491


Sorbitan monostearate




E 492


Sorbitan tristearate




E 493


Sorbitan monolaurate




E 494


Sorbitan monooleate




E 495


Sorbitan monopalmitate







(r)   E 520–523: Aluminium sulphates






E-number


Name




E 520


Aluminium sulphate




E 521


Aluminium sodium sulphate




E 522


Aluminium potassium sulphate




E 523


Aluminium ammonium sulphate







(s)   E 551–559: Silicon dioxide — silicates






E-number


Name




E 551


Silicon dioxide




E 552


Calcium silicate




E 553a


Magnesium silicate




E 553b


Talc




E 554


Sodium aluminium silicate




E 555


Potassium aluminium silicate




E 556


Calcium aluminium silicate




E 559


Aluminium silicate (Kaolin)







(t)   E 620–625: Glutamic acid — glutamates






E-number


Name




E 620


Glutamic acid




E 621


Monosodium glutamate




E 622


Monopotassium glutamate




E 623


Calcium diglutamate




E 624


Monoammonium glutamate




E 625


Magnesium diglutamate







(u)   E 626–635: Ribonucleotides






E-number


Name




E 626


Guanylic acid




E 627


Disodium guanylate




E 628


Dipotassium guanylate




E 629


Calcium guanylate




E 630


Inosinic acid




E 631


Disodium inosinate




E 632


Dipotassium inosinate




E 633


Calcium inosinate




E 634


Calcium 5′-ribonucleotides




E 635


Disodium 5′-ribonucleotides




PART D

FOOD CATEGORIES







Number


Name





0.




All categories of foods








01.




Dairy products and analogues





01.1


Unflavoured pasteurised and sterilised (including UHT) milk




01.2


Unflavoured fermented milk products, including natural unflavoured buttermilk (excluding sterilised buttermilk) non-heat-treated after fermentation




01.3


Unflavoured fermented milk products, heat-treated after fermentation




01.4


Flavoured fermented milk products including heat-treated products




01.5


Dehydrated milk as defined by Directive 2001/114/EC






01.6


Cream and cream powder




01.6.1


Unflavoured pasteurised cream (excluding reduced fat creams)




01.6.2


Unflavoured live fermented cream products and substitute products with a fat content of less than 20 %




01.6.3


Other creams






01.7


Cheese and cheese products




01.7.1


Unripened cheese excluding products falling in category 16




01.7.2


Ripened cheese




01.7.3


Edible cheese rind




01.7.4


Whey cheese




01.7.5


Processed cheese




01.7.6


Cheese products (excluding products falling in category 16)




01.8


Dairy analogues, including beverage whiteners







02.




Fats and oils and fat and oil emulsions





02.1


Fats and oils essentially free from water (excluding anhydrous milkfat)






02.2


Fat and oil emulsions mainly of type water-in-oil




02.2.1


Butter and concentrated butter and butter oil and anhydrous milkfat




02.2.2


Other fat and oil emulsions including spreads as defined by Regulation (EC) No 1234/2007 and liquid emulsions




02.3


Vegetable oil pan spray





03.




Edible ices








04.




Fruit and vegetables







04.1


Unprocessed fruit and vegetables




04.1.1


Entire fresh fruit and vegetables




04.1.2


Peeled, cut and shredded fruit and vegetables




04.1.3


Frozen fruit and vegetables






04.2


Processed fruit and vegetables




04.2.1


Dried fruit and vegetables




04.2.2


Fruit and vegetables in vinegar, oil, or brine




04.2.3


Canned or bottled fruit and vegetables






04.2.4


Fruit and vegetable preparations, excluding products covered by 5.4




04.2.4.1


Fruit and vegetable preparations excluding compote




04.2.4.2


Compote, excluding products covered by category 16






04.2.5


Jam, jellies and marmalades and similar products




04.2.5.1


Extra jam and extra jelly as defined by Directive 2001/113/EC




04.2.5.2


Jam, jellies and marmalades and sweetened chestnut puree as defined by Directive 2001/113/EC




04.2.5.3


Other similar fruit or vegetable spreads




04.2.5.4


Nut butters and nut spreads




04.2.6


Processed potato products







05.




Confectionery





05.1


Cocoa and chocolate products as covered by Directive 2000/36/EC




05.2


Other confectionery including breath refreshening microsweets




05.3


Chewing gum




05.4


Decorations, coatings and fillings, except fruit based fillings covered by category 4.2.4







06.




Cereals and cereal products





06.1


Whole, broken, or flaked grain






06.2


Flours and other milled products and starches




06.2.1


Flours




06.2.2


Starches




06.3


Breakfast cereals






06.4


Pasta




06.4.1


Fresh pasta




06.4.2


Dry pasta




06.4.3


Fresh pre-cooked pasta




06.4.4


Potato gnocchi




06.4.5


Fillings of stuffed pasta (ravioli and similar)




06.5


Noodles




06.6


Batters




06.7


Pre-cooked or processed cereals







07.




Bakery wares







07.1


Bread and rolls




07.1.1


Bread prepared solely with the following ingredients: wheat flour, water, yeast or leaven, salt




07.1.2


Pain courant français; Friss búzakenyér, fehér és félbarna kenyerek




07.2


Fine bakery wares







08.




Meat







08.1


Unprocessed meat




08.1.1


Unprocessed meat other than meat preparations as defined by Regulation (EC) No 853/2004




08.1.2


Meat preparations as defined by Regulation (EC) No 853/2004






08.2


Processed meat




08.2.1


Non-heat-treated processed meat




08.2.2


Heat-treated processed meat




08.2.3


Casings and coatings and decorations for meat






08.2.4


Traditionally cured meat products with specific provisions concerning nitrites and nitrates




08.2.4.1


Traditional immersion cured products (Meat products cured by immersion in a curing solution containing nitrites and/or nitrates, salt and other components)




08.2.4.2


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).




08.2.4.3


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)







09.




Fish and fisheries products







09.1


Unprocessed fish and fisheries products




09.1.1


Unprocessed fish




09.1.2


Unprocessed molluscs and crustaceans




09.2


Processed fish and fishery products including mollusks and crustaceans




09.3


Fish roe







10.




Eggs and egg products





10.1


Unprocessed eggs




10.2


Processed eggs and egg products







11.




Sugars, syrups, honey and table-top sweeteners





11.1


Sugars and syrups as defined by Directive 2001/111/EC




11.2


Other sugars and syrups




11.3


Honey as defined in Directive 2001/110/EC






11.4


Table-top sweeteners




11.4.1


Table-top sweeteners in liquid form




11.4.2


Table-top sweeteners in powder form




11.4.3


Table-top sweeteners in tablets







12.




Salts, spices, soups, sauces, salads and protein products







12.1


Salt and salt substitutes




12.1.1


Salt




12.1.2


Salt substitutes






12.2


Herbs, spices, seasonings




12.2.1


Herbs and spices




12.2.2


Seasonings and condiments




12.3


Vinegars




12.4


Mustard




12.5


Soups and broths




12.6


Sauces




12.7


Salads and savoury based sandwich spreads




12.8


Yeast and yeast products




12.9


Protein products, excluding products covered in category 1.8







13.




Foods intended for particular nutritional uses as defined by Directive 2009/39/EC







13.1


Foods for infants and young children




13.1.1


Infant formulae as defined by Commission Directive 2006/141/EC (17)





13.1.2


Follow-on formulae as defined by Directive 2006/141/EC




13.1.3


Processed cereal-based foods and baby foods for infants and young children as defined by Commission Directive 2006/125/EC (18)





13.1.4


Other foods for young children






13.1.5


Dietary foods for infants and young children for special medical purposes as defined by Commission Directive 1999/21/EC (19) and special formulae for infants




13.1.5.1


Dietary foods for infants for special medical purposes and special formulae for infants




13.1.5.2


Dietary foods for babies and young children for special medical purposes as defined in Directive 1999/21/EC




13.2


Dietary foods for special medical purposes defined in Directive 1999/21/EC (excluding products from food category 13.1.5)




13.3


Dietary foods for weight control diets intended to replace total daily food intake or an individual meal (the whole or part of the total daily diet)




13.4


Foods suitable for people intolerant to gluten as defined by Commission Regulation (EC) No 41/2009 (20)








14.




Beverages







14.1


Non-alcoholic beverages




14.1.1


Water, including natural mineral water as defined in Directive 2009/54/EC and spring water and all other bottled or packed waters




14.1.2


Fruit juices as defined by Directive 2001/112/EC and vegetable juices




14.1.3


Fruit nectars as defined by Directive 2001/112/EC and vegetable nectars and similar products




14.1.4


Flavoured drinks






14.1.5


Coffee, tea, herbal and fruit infusions, chicory; tea, herbal and fruit infusions and chicory extracts; tea, plant, fruit and cereal preparations for infusions, as well as mixes and instant mixes of these products




14.1.5.1


Coffee, coffee extracts




14.1.5.2


Other






14.2


Alcoholic beverages, including alcohol-free and low-alcohol counterparts




14.2.1


Beer and malt beverages




14.2.2


Wine and other products defined by Regulation (EEC) No 1234/2007, and alcohol-free counterparts




14.2.3


Cider and perry




14.2.4


Fruit wine and made wine




14.2.5


Mead




14.2.6


Spirit drinks as defined in Regulation (EC) No 110/2008






14.2.7


Aromatised wine-based products as defined by Regulation (EEC) No 1601/91




14.2.7.1


Aromatised wines




14.2.7.2


Aromatised wine-based drinks




14.2.7.3


Aromatised wine-product cocktails




14.2.8


Other alcoholic drinks including mixtures of alcoholic drinks with non-alcoholic drinks and spirits with less than 15 % of alcohol







15.




Ready-to-eat savouries and snacks





15.1


Potato-, cereal-, flour- or starch-based snacks




15.2


Processed nuts





16.




Desserts excluding products covered in categories 1, 3 and 4








17.




Food supplements as defined in Directive 2002/46/EC of the European Parliament and of the Council
 (21)
excluding food supplements for infants and young children





17.1


Food supplements supplied in a solid form including capsules and tablets and similar forms, excluding chewable forms




17.2


Food supplements supplied in a liquid form




17.3


Food supplements supplied in a syrup-type or chewable form





18.




Processed foods not covered by categories 1 to 17, excluding foods for infants and young children





PART E

AUTHORISED FOOD ADDITIVES AND CONDITIONS OF USE IN FOOD CATEGORIES











Category number


E-number


Name


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


Footnotes


Restrictions/exceptions







0.




Food additives permitted in all categories of foods





E 290


Carbon dioxide



quantum satis



 


 




E 938


Argon



quantum satis



 


 




E 939


Helium



quantum satis



 


 




E 941


Nitrogen



quantum satis



 


 




E 942


Nitrous oxide



quantum satis



 


 




E 948


Oxygen



quantum satis



 


 




E 949


Hydrogen



quantum satis



 


 




E 338-452


Phosphoric acid — phosphates — di-, tri- and polyphosphates


10 000 


(1) (4) (57)


only foods in dried powdered form (i.e. foods dried during the production process, and mixtures thereof), excluding foods listed in table 1 of Part A of this Annex




E 551-559


Silicon dioxide — silicates


10 000 


(1) (57)


only foods in dried powdered form (i.e. foods dried during the production process, and mixtures thereof), excluding foods listed in table 1 of Part A of this Annex




E 459


Beta-cyclodextrin



quantum satis



 


only foods in tablet and coated tablet form, excluding the foods listed in table 1 of Part A of this Annex




E 551-559


Silicon dioxide — silicates



quantum satis



(1)


only foods in tablet and coated tablet form, excluding the foods listed in table 1 of Part A of this Annex










(1):


The additives may be added individually or in combination














(4):


The maximum level is expressed as P2O5















(57):


The maximum level shall apply unless a different maximum level is specified in points 01 to 18 of this Annex in relation to individual foods or categories of foods











01




Dairy products and analogues








01.1




Unflavoured pasteurised and sterilised (including UHT) milk





E 331


Sodium citrates


4 000 


 


only UHT goat milk




E 338-452


Phosphoric acid — phosphates — di-, tri- and polyphosphates


1 000 


(1) (4)


only sterilised and UHT milk










(1):


The additives may be added individually or in combination














(4):


The maximum level is expressed as P2O5










01.2




Unflavoured fermented milk products, including natural unflavoured buttermilk (excluding sterilised buttermilk) non-heat-treated after fermentation








01.3




Unflavoured fermented milk products, heat-treated after fermentation





Group I


Additives


 


 


 




E 200-203


Sorbic acid — sorbates


1 000 


(1) (2)


only curdled milk










(1):


The additives may be added individually or in combination














(2):


The maximum level is applicable to the sum and the levels are expressed as the free acid











01.4




Flavoured fermented milk products including heat-treated products





Group I


Additives


 


 


 




Group II


Colours at quantum satis



 


 


 




Group III


Colours with combined maximum limit


150 


 


 




Group IV


Polyols



quantum satis



 


only energy-reduced products or with no added sugar




E 160b


Annatto, Bixin, Norbixin


10 


 


 




E 160d


Lycopene


30 


 


 




E 200-213


Sorbic acid — sorbates; Benzoic acid — benzoates


300 


(1) (2)


only non-heat-treated dairy-based desserts




E 297


Fumaric acid


4 000 


 


only fruit-flavoured desserts




E 338-452


Phosphoric acid — phosphates — di-, tri- and polyphosphates


3 000 


(1) (4)


 




E 355-357


Adipic acid — adipates


1 000 


 


only fruit-flavoured desserts




E 363


Succinic acid


6 000 


 


 




E 416


Karaya gum


6 000 


 


 




E 427


Cassia gum


2 500 


 


 




E 432-436


Polysorbates


1 000 


 


 




E 473-474


Sucrose esters of fatty acids — sucroglycerides


5 000 


 


 




E 475


Polyglycerol esters of fatty acids


2 000 


 


 




E 477


Propane-1,2-diol esters of fatty acids


5 000 


 


 




E 481-482


Stearoyl-2-lactylates


5 000 


 


 




E 483


Stearyl tartrate


5 000 


 


 




E 491-495


Sorbitan esters


5 000 


 


 




E 950


Acesulfame K


350 


 


only energy-reduced products or with no added sugar




E 951


Aspartame


1 000 


 


only energy-reduced products or with no added sugar




E 952


Cyclamic acid and its Na and Ca salts


250 


(51)


only energy-reduced products or with no added sugar




E 954


Saccharin and its Na, K and Ca salts


100 


(52)


only energy-reduced products or with no added sugar




E 955


Sucralose


400 


 


only energy-reduced products or with no added sugar




E 957


Thaumatin


5 


 


only as flavour enhancer




E 959


Neohesperidine DC


50 


 


only energy-reduced products or with no added sugar




E 962


Salt of aspartame-acesulfame


350 


(11)a (49) (50)


only energy-reduced products or with no added sugar




E 961


Neotame


32 


 


only energy-reduced products or with no added sugar










(1):


The additives may be added individually or in combination














(2):


The maximum level is applicable to the sum and the levels are expressed as the free acid














(4):


The maximum level is expressed as P2O5















(11):


Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent














(49):


The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)














(50):


The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951














(51):


Maximum usable levels are expressed in free acid














(52):


Maximum usable levels are expressed in free imide











01.5




Dehydrated milk as defined by Directive 2001/114/EC





Group II


Colours at quantum satis




quantum satis



 


except unflavoured products




E 300


Ascorbic acid



quantum satis



 


 




E 301


Sodium ascorbate



quantum satis



 


 




E 304


Fatty acid esters of ascorbic acid



quantum satis



 


 




E 310-320


Gallates, TBHQ and BHA


200 


(1)


only milk powder for vending machines




E 322


Lecithins



quantum satis



 


 




E 331


Sodium citrates



quantum satis



 


 




E 332


Potassium citrates



quantum satis



 


 




E 338-452


Phosphoric acid — phosphates — di-, tri- and polyphosphates


1 000 


(1) (4)


only partly dehydrated milk with less than 28 % solids




E 338-452


Phosphoric acid — phosphates — di-, tri- and polyphosphates


1 500 


(1) (4)


only partly dehydrated milk with more than 28 % solids




E 338-452


Phosphoric acid — phosphates — di-, tri- and polyphosphates


2 500 


(1) (4)


only dried milk and dried skimmed milk




E 392


Extracts of rosemary


200 


(41) (46)


only milk powder for vending machines




E 392


Extracts of rosemary


30 


(46)


only dried milk for manufacturing of ice cream




E 407


Carrageenan



quantum satis



 


 




E 500(ii)


Sodium hydrogen carbonate



quantum satis



 


 




E 501(ii)


Potassium hydrogen carbonate



quantum satis



 


 




E 509


Calcium chloride



quantum satis



 


 










(1):


The additives may be added individually or in combination














(4):


The maximum level is expressed as P2O5















(41):


Expressed on fat basis














(46):


As the sum of carnosol and carnosic acid











01.6




Cream and cream powder








01.6.1




Unflavoured pasteurised cream (excluding reduced fat creams)





E 401


Sodium alginate



quantum satis



 


 




E 402


Potassium alginate



quantum satis



 


 




E 407


Carrageenan



quantum satis



 


 




E 466


Carboxy methyl cellulose



quantum satis



 


 




E 471


Mono- and diglycerides of fatty acids



quantum satis



 


 







01.6.2




Unflavoured live fermented cream products and substitute products with a fat content of less than 20 %





E 406


Agar



quantum satis



 


 




E 407


Carrageenan



quantum satis



 


 




E 410


Locust bean gum



quantum satis



 


 




E 412


Guar gum



quantum satis



 


 




E 415


Xanthan gum



quantum satis



 


 




E 440


Pectins



quantum satis



 


 




E 460


Cellulose



quantum satis



 


 




E 466


Carboxy methyl cellulose



quantum satis



 


 




E 471


Mono- and diglycerides of fatty acids



quantum satis



 


 




E 1404


Oxidised starch



quantum satis



 


 




E 1410


Monostarch phosphate



quantum satis



 


 




E 1412


Distarch phosphate



quantum satis



 


 




E 1413


Phosphated distarch phosphate



quantum satis



 


 




E 1414


Acetylated distarch phosphate



quantum satis



 


 




E 1420


Acetylated starch



quantum satis



 


 




E 1422


Acetylated distarch adipate



quantum satis



 


 




E 1440


Hydroxy propyl starch



quantum satis



 


 




E 1442


Hydroxy propyl distarch phosphate



quantum satis



 


 




E 1450


Starch sodium octenyl succinate



quantum satis



 


 




E 1451


Acetylated oxidised starch



quantum satis



 


 







01.6.3




Other creams





Group I


Additives


 


 


 




Group II


Colours at quantum satis




quantum satis



 


only flavoured creams




Group III


Colours with combined maximum limit


150 


 


only flavoured creams




E 234


Nisin


10 


 


only clotted cream





E 338-452


Phosphoric acid — phosphates — di-, tri- and polyphosphates


5 000 


(1) (4)


only sterilised, pasteurised, UHT cream and whipped cream




E 473-474


Sucrose esters of fatty acids — sucroglycerides


5 000 


(1)


only sterilised cream and sterilised cream with reduced fat content










(1):


The additives may be added individually or in combination














(4):


The maximum level is expressed as P2O5












01.7




Cheese and cheese products








01.7.1




Unripened cheese excluding products falling in category 16





Group I


Additives


 


 


except mozzarella, and unflavoured live fermented unripened cheese




Group II


Colours at quantum satis




quantum satis



 


only flavoured unripened cheese




Group III


Colours with combined maximum limit


150 


 


only flavoured unripened cheese




E 200-203


Sorbic acid — sorbates


1 000 


(1) (2)


 




E 234


Nisin


10 


 


only mascarpone





E 260


Acetic acid



quantum satis



 


only mozzarella





E 270


Lactic acid



quantum satis



 


only mozzarella





E 330


Citric acid



quantum satis



 


only mozzarella





E 338-452


Phosphoric acid — phosphates — di-, tri- and polyphosphates


2 000 


(1) (4)


except mozzarella





E 460(ii)


Powdered cellulose



quantum satis



 


only grated and sliced mozzarella





E 575


Glucono-delta-lactone



quantum satis



 


only mozzarella











(1):


The additives may be added individually or in combination














(2):


The maximum level is applicable to the sum and the levels are expressed as the free acid














(4):


The maximum level is expressed as P2O5












01.7.2




Ripened cheese





E 1105


Lysozyme



quantum satis



 


 




E 120


Cochineal, Carminic acid, Carmines


125 


 


only red marbled cheese




E 140


Chlorophylls, Chlorophyllins



quantum satis



 


only sage Derby cheese





E 141


Copper complexes of chlorophylls and chlorophyllins



quantum satis



 


only sage Derby cheese





E 153


Vegetable carbon



quantum satis



 


only morbier cheese





E 160a


Carotenes



quantum satis



 


only ripened orange, yellow and broken-white cheese




E 160b


Annatto, Bixin, Norbixin


15 


 


only ripened orange, yellow and broken-white cheese




E 160b


Annatto, Bixin, Norbixin


50 


 


only red Leicester cheese




E 160b


Annatto, Bixin, Norbixin


35 


 


only Mimolette cheese




E 160c


Paprika extract, capsanthin, capsorubin



quantum satis



 


only ripened range, yellow and broken-white cheese




E 163


Anthocyanins



quantum satis



 


only red marbled cheese




E 170


Calcium carbonate



quantum satis



 


 




E 200-203


Sorbic acid — sorbates


1 000 


(1) (2)


only cheese, prepacked, sliced and cut; layered cheese and cheese with added foods




E 200-203


Sorbic acid — sorbates



quantum satis



 


only ripened products surface treatment




E 234


Nisin


12,5 


(29)


 




E 235


Natamycin


1 


(8)


only surface treatment of hard, semi-hard and semi-soft cheese




E 239


Hexamethylene tetramine


25 mg/kg residual amount, expressed as formaldehyde


 


only Provolone cheese




E 251-252


Nitrates


150 


(30)


only hard, semi-hard and semi-soft cheese




E 280-283


Propionic acid — propionates



quantum satis



 


surface treatment only




E 460


Powdered cellulose



quantum satis



 


only sliced and grated ripened cheese




E 500(ii)


Sodium hydrogen carbonate



quantum satis



 


only sour milk cheese




E 504


Magnesium carbonates



quantum satis



 


 




E 509


Calcium chloride



quantum satis



 


 




E 551-559


Silicon dioxide — silicates


10 000 


(1)


only sliced or grated cheese hard and semi-hard cheese




E 575


Glucono-delta-lactone



quantum satis



 


 










(1):


The additives may be added individually or in combination














(2):


The maximum level is applicable to the sum and the levels are expressed as the free acid














(8):


mg/dm2 surface, not present at a depth of 5 mm














(29):


This substance may be present naturally in certain cheeses as a result of fermentation processes














(30):


In the cheese milk or equivalent level if added after removal of whey and addition of water











01.7.3




Edible cheese rind





Group II


Colours at quantum satis




quantum satis



 


 




Group III


Colours with combined maximum limit



quantum satis



 


 




E 160d


Lycopene


30 


 


 




E 180


Litholrubine BK



quantum satis



 


 




E 160b


Annatto, Bixin, Norbixin


20 


 


 







01.7.4




Whey cheese





Group II


Colours at quantum satis




quantum satis



 


 




E 200-203


Sorbic acid — sorbates


1 000 


(1), (2)


only cheese, prepacked, sliced; layered cheese and cheese and cheese with added foods




E 251-252


Nitrates


150 


(30)


only cheese milk of hard, semi-hard and semi-soft cheese




E 260


Acetic acid



quantum satis



 


 




E 270


Lactic acid



quantum satis



 


 




E 330


Citric acid



quantum satis



 


 




E 460(ii)


Powdered cellulose



quantum satis



 


only grated and sliced cheese




E 575


Glucono-delta-lactone



quantum satis



 


 










(1):


The additives may be added individually or in combination














(2):


The maximum level is applicable to the sum and the levels are expressed as the free acid.














(30):


In the cheese milk or equivalent level if added after removal of whey and addition of water











01.7.5




Processed cheese





Group I


Additives


 


 


 




Group II


Colours at quantum satis




quantum satis



 


only flavoured processed cheese




E 100


Curcumin


100 


(33)


only flavoured processed cheese




E 102


Tartrazine


100 


(33)


only flavoured processed cheese




E 104


Quinoline Yellow


100 


(33)


only flavoured processed cheese




E 110


Sunset Yellow FCF/Orange Yellow S


100 


(33)


only flavoured processed cheese




E 120


Cochineal, Carminic acid, Carmines


100 


(33)


only flavoured processed cheese




E 122


Azorubine, Carmoisine


100 


(33)


only flavoured processed cheese




E 124


Ponceau 4R, Cochineal Red A


100 


(33)


only flavoured processed cheese




E 160e


Beta-apo-8′-carotenal (C 30)


100 


(33)


only flavoured processed cheese




E 161b


Lutein


100 


(33)


only flavoured processed cheese




E 160d


Lycopene


5 


 


only flavoured processed cheese




E 160a


Carotenes



quantum satis



 


 




E 160c


Paprika extract, capsanthin, capsorubin



quantum satis



 


 




E 160b


Annatto, Bixin, Norbixin


15 


 


 




E 200-203


Sorbic acid — sorbates


2 000 


(1) (2)


 




E 234


Nisin


12,5 


(29)


 




E 338-452


Phosphoric acid — phosphates — di-, tri- and polyphosphates


20 000 


(1) (4)


 




E 427


Cassia gum


2 500 


 


 




E 551-559


Silicon dioxide — silicates


10 000 


(1)


 










(1):


The additives may be added individually or in combination














(2):


The maximum level is applicable to the sum and the levels are expressed as the free acid














(4):


The maximum level is expressed as P2O5















(29):


This substance may be present naturally in certain cheeses as a result of fermentation processes














(33):


Maximum individually or for the combination of E 100, E 102, E 104, E 110, E 120, E 122, E 124, E 160e and E 161b











01.7.6




Cheese products (excluding products falling in category 16)





Group I


Additives


 


 


 




Group II


Colours at quantum satis




quantum satis



 


only flavoured unripened products




Group III


Colours with combined maximum limit


100 


 


only flavoured unripened products




E 1105


Lysozyme



quantum satis



 


only ripened products




E 120


Cochineal, Carminic acid, Carmines


125 


 


only red marbled products




E 160a


Carotenes



quantum satis



 


only ripened orange, yellow and broken-white products




E 160b


Annatto, Bixin, Norbixin


15 


 


only ripened orange, yellow and broken-white products




E 160c


Paprika extract, capsanthin, capsorubin



quantum satis



 


only ripened orange, yellow and broken-white products




E 163


Anthocyanins



quantum satis



 


only red marbled products




E 170


Calcium carbonate



quantum satis



 


only ripened products




E 200-203


Sorbic acid — sorbates


1 000 


(1) (2)


only unripened products; ripened products, prepacked, sliced; layered ripened products and ripened products with added foods




E 200-203


Sorbic acid — sorbates



quantum satis



 


only ripened products surface treatment




E 234


Nisin


12,5 


(29)


only ripened and processed products




E 235


Natamycin


1 mg/dm2 surface (not present at a depth of 5 mm)


 


only surface treatment of hard, semi-hard and semi-soft products




E 251-252


Nitrates


150 


(30)


only hard, semi-hard and semi-soft ripened products




E 280-283


Propionic acid — propionates



quantum satis



 


only ripened products surface treatment




E 338-452


Phosphoric acid — phosphates — di-, tri- and polyphosphates


2 000 


(1) (4)


only unripened products




E 460


Powdered cellulose



quantum satis



 


only grated and sliced ripened products and unripened products




E 504


Magnesium carbonates



quantum satis



 


only ripened products




E 509


Calcium chloride



quantum satis



 


only ripened products




E 551-559


Silicon dioxide — silicates


10 000 


(1)


only sliced or grated hard and semi-hard products




E 575


Glucono-delta-lactone



quantum satis



 


only ripened products










(1):


The additives may be added individually or in combination














(2):


The maximum level is applicable to the sum and the levels are expressed as the free acid














(4):


The maximum level is expressed as P2O5















(29):


This substance may be present naturally in certain products as a result of fermentation processes














(30):


In the cheese milk or equivalent level if added after removal of whey and addition of water











01.8




Dairy analogues, including beverage whiteners





Group I


Additives


 


 


 




Group II


Colours at quantum satis




quantum satis



 


 




E 200-203


Sorbic acid — sorbates



quantum satis



(1) (2)


only cheese analogues (surface treatment only)




E 200-203


Sorbic acid — sorbates


2 000 


(1) (2)


only analogues of cheese based on protein




E 251-252


Nitrates


150 


(30)


only dairy-based cheese analogue




E 280-283


Propionic acid — propionates



quantum satis



 


only cheese analogues (surface treatment only)




E 338-452


Phosphoric acid — phosphates — di-, tri- and polyphosphates


5 000 


(1) (4)


only whipped cream analogues




E 338-452


Phosphoric acid — phosphates — di-, tri- and polyphosphates


20 000 


(1) (4)


only processed cheese analogues




E 338-452


Phosphoric acid — phosphates — di-, tri- and polyphosphates


30 000 


(1) (4)


only beverage whiteners




E 338-452


Phosphoric acid — phosphates — di-, tri- and polyphosphates


50 000 


(1) (4)


only beverage whiteners for vending machines




E 432-436


Polysorbates


5 000 


(1)


only milk and cream analogues




E 473-474


Sucrose esters of fatty acids — sucroglycerides


5 000 


(1)


only cream analogues




E 473-474


Sucrose esters of fatty acids — sucroglycerides


20 000 


(1)


only beverage whiteners




E 475


Polyglycerol esters of fatty acids


5 000 


 


only milk and cream analogues




E 475


Polyglycerol esters of fatty acids


500 


 


only beverage whiteners




E 477


Propane-1,2-diol esters of fatty acids


1 000 


 


only beverage whiteners




E 477


Propane-1,2-diol esters of fatty acids


5 000 


 


only milk and cream analogues




E 481-482


Stearoyl-2-lactylates


3 000 


(1)


only beverage whiteners




E 491-495


Sorbitan esters


5 000 


(1)


only milk and cream analogues; beverage whiteners




E 551-559


Silicon dioxide — silicates


10 000 


(1)


only sliced or grated cheese analogues and processed cheese analogue; beverage whiteners










(1):


The additives may be added individually or in combination














(2):


The maximum level is applicable to the sum and the levels are expressed as the free acid














(4):


The maximum level is expressed as P2O5















(30):


In the cheese milk or equivalent level if added after removal of whey and addition of water











02




Fats and oils and fat and oil emulsions








02.1




Fats and oils essentially free from water (excluding anhydrous milkfat)





E 100


Curcumin



quantum satis



 


only fats




E 160a


Carotenes



quantum satis



 


only fats




E 160b


Annatto, bixin, norbixin


10 


 


only fats




E 270


Lactic acid



quantum satis



 


only cooking and/or frying purposes or the preparation of gravy




E 300


Ascorbic acid



quantum satis



 


only cooking and/or frying purposes or the preparation of gravy




E 304


Fatty acid esters of ascorbic acid



quantum satis



 


except virgin oils and olive oils




E 306


Tocopherol-rich extract



quantum satis



 


except virgin oils and olive oils




E 307


Alpha-tocopherol



quantum satis



 


except virgin oils and olive oils




E 307


Alpha-tocopherol


200 


 


only refined olive oils, including olive pomace oil




E 308


Gamma tocopherol



quantum satis



 


except virgin oils and olive oils




E 309


Delta-tocopherol



quantum satis



 


except virgin oils and olive oils




E 310-320


Gallates, TBHQ and BHA, individually or in combination


200 


(1) (41)


only fats and oils for the professional manufacture of heat-treated foods; frying oil and frying fat (excluding olive pomace oil) and lard, fish oil, beef, poultry and sheep fat




E 321


Butylated hydroxytoluene (BHT)


100 


(41)


only fats and oils for the professional manufacture of heat-treated foods; frying oil and frying fat (excluding olive an pomace oil) and lard, fish oil, beef, poultry and sheep fat




E 322


Lecithins


30 000 


 


except virgin oils and olive oils




E 330


Citric acid



quantum satis



 


except virgin oils and olive oils




E 331


Sodium citrates



quantum satis



 


except virgin oils and olive oils




E 332


Potassium citrates



quantum satis



 


except virgin oils and olive oils




E 333


Calcium citrates



quantum satis



 


except virgin oils and olive oils




E 392


Extracts of rosemary


30 


(41) (46)


only 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




E 392


Extracts of rosemary


50 


(41) (46)


only fish oil and algal oil; lard, beef, poultry sheep and porcine fat; fat and oils for the professional manufacture of heat-treated foods; frying oils and frying fat, excluding olive oil and pomace oil




E 471


Mono- and diglycerides of fatty acids


10 000 


 


except virgin oils and olive oils




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




E 900


Dimethyl polysiloxane


10 


 


only oils and fats for frying










(1):


The additives may be added individually or in combination














(41):


Expressed on fat basis














(46):


As the sum of carnosol and carnosic acid











02.2




Fat and oil emulsions mainly of type water-in-oil








02.2.1




Butter and concentrated butter and butter oil and anhydrous milkfat





E 160a


Carotenes



quantum satis



 


except butter from sheep and goats milk




E 500


Sodium carbonates



quantum satis



 


only soured cream butter




E 338-452


Phosphoric acid — phosphates — di-, tri- and polyphosphates


2 000 


(1) (4)


only soured cream butter










(1):


The additives may be added individually or in combination














(4):


The maximum level is expressed as P2O5












02.2.2




Other fat and oil emulsions including spreads as defined by Council Regulation (EC) No 1234/2007 and liquid emulsions





Group I


Additives


 


 


 




E 100


Curcumin



quantum satis



 


excluding reduced fat butter




E 160a


Carotenes



quantum satis



 


 




E 160b


Annatto, bixin, norbixin


10 


 


excluding reduced fat butter




E 200-203


Sorbic acid — sorbates


1 000 


(1) (2)


only fat emulsions (excluding butter) with a fat content of 60 % or more




E 200-203


Sorbic acid — sorbates


2 000 


(1) (2)


only fat emulsions with a fat content less than 60 %




E 310-320


Gallates, TBHQ and BHA, individually or in combination


200 


(1) (2)


only frying fat




E 321


Butylated hydroxytoluene (BHT)


100 


 


only frying fat




E 338-452


Phosphoric acid — phosphates — di-, tri- and polyphosphates


5 000 


(1) (4)


only spreadable fats




E 385


Calcium disodium ethylene diamine tetra-acetate (Calcium disodium EDTA)


100 


 


only spreadable fats as defined in Article 115 of and Annex XV to Regulation (EC) No 1234/2007, having a fat content of 41 % or less




E 405


Propane-1, 2-diol alginate


3 000 


 


 




E 432-436


Polysorbates


10 000 


(1)


only fat emulsions for baking




E 473-474


Sucrose esters of fatty acids — sucroglycerides


10 000 


(1)


only fat emulsions for baking




E 475


Polyglycerol esters of fatty acids


5 000 


 


 




E 476


Polyglycerol polyricinoleate


4 000 


 


only spreadable fats as defined in Article 115 of and Annex XV to Regulation (EC) No 1234/2007, having a fat content of 41 % or less and similar spreadable products with a fat content of less than 10 % fat




E 477


Propane-1,2-diol esters of fatty acids


10 000 


 


only fat emulsions for baking purposes




E 479b


Thermally oxidised soya bean oil interacted with mono- and diglycerides of fatty acids


5 000 


 


only fat emulsions for frying purposes




E 481-482


Stearoyl-2-lactylates


10 000 


(1)


 




E 491-495


Sorbitan esters


10 000 


(1)


 




E 551-559


Silicon dioxide — silicates


30 000 


(1)


only tin greasing products




E 900


Dimethyl polysiloxane


10 


 


only oils and fats for frying




E 959


Neohesperidine DC


5 


 


only as flavour enhancer, only in the fat groups B & C in Annex XV to Regulation (EC) No 1234/2007










(1):


The additives may be added individually or in combination














(2):


The maximum level is applicable to the sum and the levels are expressed as the free acid














(4):


The maximum level is expressed as P2O5












02.3




Vegetable oil pan spray





Group I


Additives


 


 


 




E 338-452


Phosphoric acid — phosphates — di-, tri- and polyphosphates


30 000 


(1) (4)


only water-based emulsion sprays for coating baking tins




E 392


Extracts of rosemary


50 


(41) (46)


only fats and oils for the professional manufacture of heat-treated foods




E 551-559


Silicon dioxide — silicates


30 000 


(1)


only tin greasing products




E 943a


Butane



quantum satis



 


only vegetable oil pan spray (for professional use only) and water-based emulsion spray




E 943b


Isobutane



quantum satis



 


only vegetable oil pan spray (for professional use only) and water-based emulsion spray




E 944


Propane



quantum satis



 


only vegetable oil pan spray (for professional use only) and water-based emulsion spray










(1):


The additives may be added individually or in combination














(4):


The maximum level is expressed as P2O5















(41):


Expressed on fat basis














(46):


As the sum of carnosol and carnosic acid











03




Edible ices





Group I


Additives


 


 


 




Group II


Colours at quantum satis




quantum satis



 


 




Group III


Colours with combined maximum limit


150 


(25)


 




Group IV


Polyols



quantum satis



 


only energy-reduced or with no added sugar




E 160b


Annatto, Bixin, Norbixin


20 


 


 




E 160d


Lycopene


40 


 


 




E 338-452


Phosphoric acid — phosphates — di-, tri- and polyphosphates


1 000 


(1) (4)


 




E 405


Propane-1, 2-diol alginate


3 000 


 


only water-based edible ices




E 427


Cassia gum


2 500 


 


 




E 432-436


Polysorbates


1 000 


(1)


 




E 473-474


Sucrose esters of fatty acids — sucroglycerides


5 000 


(1)


 




E 477


Propane-1,2-diol esters of fatty acids


3 000 


 


 




E 491-495


Sorbitan esters


500 


(1)


 




E 901


Beeswax, white and yellow



quantum satis



 


only prepacked wafers containing ice cream




E 950


Acesulfame K


800 


 


only energy-reduced or with no added sugar




E 951


Aspartame


800 


 


only energy-reduced or with no added sugar




E 954


Saccharin and its Na, K and Ca salts


100 


(52)


only energy-reduced or with no added sugar




E 955


Sucralose


320 


 


only energy-reduced or with no added sugar




E 957


Thaumatin


50 


 


only energy-reduced or with no added sugar




E 959


Neohesperidine DC


50 


 


only energy-reduced or with no added sugar




E 961


Neotame


26 


 


only energy-reduced or with no added sugar




E 962


Salt of aspartame-acesulfame


800 


(11)b (49) (50)


only energy-reduced or with no added sugar










(1):


The additives may be added individually or in combination














(2):


The maximum level is applicable to the sum and the levels are expressed as the free acid














(4):


The maximum level is expressed as P2O5















(11):


Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent














(25):


The quantities of each of the colours E 110, E 122, E 124 and E 155 may not exceed 50 mg/kg or mg/l














(49):


The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)














(50):


The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951














(51):


Maximum usable levels are expressed in free acid














(52):


Maximum usable levels are expressed in free imide











04




Fruit and vegetables








04.1




Unprocessed fruit and vegetables








04.1.1




Entire fresh fruit and vegetables





E 200-203


Sorbic acid — sorbates


20 


 


only surface treatment of unpeeled fresh citrus fruit




E 220-228


Sulphur dioxide — sulphites


10 


(3)


only table grapes, fresh lychees (measured on edible parts) and blueberries (Vaccinium corymbosum)




E 220-228


Sulphur dioxide — sulphites


100 


(3)


only vacuum-packed sweetcorn




E 445


Glycerol esters of wood rosins


50 


 


only surface treatment of citrus fruit




E 473-474


Sucrose esters of fatty acids — sucroglycerides



quantum satis



(1)


only fresh fruits, surface treatment




E 901


Beeswax, white and yellow



quantum satis



 


only surface treatment of citrus fruit, melons, apples, pears, peaches and pineapples and glazing agent on nuts




E 902


Candelilla wax



quantum satis



 


only surface treatment of citrus fruit, melons, apples, pears, peaches and pineapples and glazing agent on nuts




E 903


Carnauba wax


200 


 


only surface treatment of citrus fruit, melons, apples, pears, peaches and pineapples and glazing agent on nuts




E 904


Shellac



quantum satis



 


only surface treatment of citrus fruit, melons, apples, pears, peaches and pineapples and glazing agent on nuts




E 905


Microcrystalline wax



quantum satis



 


only surface treatment of melons, papaya, mango, and avocado




E 912


Montan acid esters



quantum satis



 


only surface treatment of citrus fruit, melons, papaya, mango, avocado and pineapple




E 914


Oxidised polyethylene wax



quantum satis



 


only surface treatment of citrus fruit, melons, papaya, mango, avocado and pineapple










(1):


The additives may be added individually or in combination














(3):


Maximum levels are expressed as SO2 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











04.1.2




Peeled, cut and shredded fruit and vegetables





E 220-228


Sulphur dioxide — sulphites


50 


(3)


only peeled potatoes




E 220-228


Sulphur dioxide — sulphites


300 


(3)


only onion, garlic and shallot pulp




E 220-228


Sulphur dioxide — sulphites


800 


(3)


only horseradish pulp




E 296


Malic acid



quantum satis



 


only prepacked unprocessed and peeled potatoes only




E 300


Ascorbic acid



quantum satis



 


only refrigerated unprocessed fruit and vegetables ready for consumption and prepacked unprocessed and peeled potatoes




E 301


Sodium ascorbate



quantum satis



 


only refrigerated unprocessed fruit and vegetables ready for consumption and prepacked unprocessed and peeled potatoes




E 302


Calcium ascorbate



quantum satis



 


only refrigerated unprocessed fruit and vegetables ready for consumption and prepacked unprocessed and peeled potatoes




E 330


Citric acid



quantum satis



 


only refrigerated unprocessed fruit and vegetables ready for consumption and prepacked unprocessed and peeled potatoes




E 331


Sodium citrates



quantum satis



 


only refrigerated unprocessed fruit and vegetables ready for consumption and prepacked unprocessed and peeled potatoes




E 332


Potassium citrates



quantum satis



 


only refrigerated unprocessed fruit and vegetables ready for consumption and prepacked unprocessed and peeled potatoes




E 333


Calcium citrates



quantum satis



 


only refrigerated unprocessed fruit and vegetables ready for consumption and prepacked unprocessed and peeled potatoes










(3):


Maximum levels are expressed as SO2 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











04.1.3




Frozen fruit and vegetables





E 220-228


Sulphur dioxide — sulphites


50 


(3)


only white vegetables including mushrooms and white pulses




E 220-228


Sulphur dioxide — sulphites


100 


(3)


only frozen and deep-frozen potatoes




E 300


Ascorbic acid



quantum satis



 


 




E 301


Sodium ascorbate



quantum satis



 


 




E 302


Calcium ascorbate



quantum satis



 


 




E 330


Citric acid



quantum satis



 


 




E 331


Sodium citrates



quantum satis



 


 




E 332


Potassium citrates



quantum satis



 


 




E 333


Calcium citrates



quantum satis



 


 










(3):


Maximum levels are expressed as SO2 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











04.2




Processed fruit and vegetables








04.2.1




Dried fruit and vegetables





Group I


Additives


 


 


E 410, E 412, E 415 E 417 may not be used to produce dehydrated foods intended to rehydrate on ingestion




E 101


Riboflavins



quantum satis



 


only preserves of red fruit




E 120


Cochineal, Carminic acid, Carmines


200 


(34)


only preserves of red fruit




E 122


Azorubine, Carmoisine


200 


(34)


only preserves of red fruit




E 124


Ponceau 4R, Cochineal Red A


200 


(34)


only preserves of red fruit




E 129


Allura Red AG


200 


(34)


only preserves of red fruit




E 131


Patent Blue V


200 


(34)


only preserves of red fruit




E 133


Brilliant Blue FCF


200 


(34)


only preserves of red fruit




E 140


Chlorophylls, Chlorophyllins



quantum satis



 


only preserves of red fruit




E 141


Copper complexes of chlorophylls and chlorophyllins



quantum satis



 


only preserves of red fruit




E 150a-d


Caramels



quantum satis



 


only preserves of red fruit




E 160a


Carotenes



quantum satis



 


only preserves of red fruit




E 160c


Paprika extract, capsanthin, capsorubin



quantum satis



 


only preserves of red fruit




E 162


Beetroot Red, betanin



quantum satis



 


only preserves of red fruit




E 163


Anthocyanins



quantum satis



 


only preserves of red fruit




E 200-203


Sorbic acid — sorbates


1 000 


(1) (2)


only dried fruit




E 220-228


Sulphur dioxide — sulphites


50 


(3)


only dried coconut




E 220-228


Sulphur dioxide — sulphites


50 


(3)


only white vegetables, processed, including pulses




E 220-228


Sulphur dioxide — sulphites


100 


(3)


only dried mushrooms




E 220-228


Sulphur dioxide — sulphites


150 


(3)


only dried ginger




E 220-228


Sulphur dioxide — sulphites


200 


(3)


only dried tomatoes




E 220-228


Sulphur dioxide — sulphites


400 


(3)


only white vegetables, dried




E 220-228


Sulphur dioxide — sulphites


500 


(3)


only dried fruit and nuts in shell excluding dried apples, pears, bananas, apricots, peaches, grapes, prunes and figs




E 220-228


Sulphur dioxide — sulphites


600 


(3)


only dried apples and pears




E 220-228


Sulphur dioxide — sulphites


1 000 


(3)


only dried bananas




E 220-228


Sulphur dioxide — sulphites


2 000 


(3)


only dried apricots, peaches, grapes, prunes, and figs




E 907


Hydrogenated poly-1-decene


2 000 


 


only dried fruit as glazing agent










(1):


The additives may be added individually or in combination














(2):


The maximum level is applicable to the sum and the levels are expressed as the free acid














(3):


Maximum levels are expressed as SO2 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














(34):


Maximum individually or for the combination of E 120, E 122, E 124, E 129, E 131, E 133











04.2.2




Fruit and vegetables in vinegar, oil, or brine





Group I


Additives


 


 


 




E 101


Riboflavins



quantum satis



 


only preserves of red fruit




E 120


Cochineal, Carminic acid, Carmines


200 


(34)


only preserves of red fruit




E 122


Azorubine, Carmoisine


200 


(34)


only preserves of red fruit




E 124


Ponceau 4R, Cochineal Red A


200 


(34)


only preserves of red fruit




E 129


Allura Red AG


200 


(34)


only preserves of red fruit




E 131


Patent Blue V


200 


(34)


only preserves of red fruit




E 133


Brilliant Blue FCF


200 


(34)


only preserves of red fruit




E 140


Chlorophylls, Chlorophyllins



quantum satis



 


only preserves of red fruit




E 141


Copper complexes of chlorophylls and chlorophyllins



quantum satis



 


only preserves of red fruit




E 150a-d


Caramels



quantum satis



 


only preserves of red fruit




E 160a


Carotenes



quantum satis



 


only preserves of red fruit




E 160c


Paprika extract, capsanthin, capsorubin



quantum satis



 


only preserves of red fruit




E 162


Beetroot Red, betanin



quantum satis



 


only preserves of red fruit




E 163


Anthocyanins



quantum satis



 


only preserves of red fruit




E 101


Riboflavins



quantum satis



 


only vegetables (excluding olives)




E 140


Chlorophylls, Chlorophyllins



quantum satis



 


only vegetables (excluding olives)




E 141


Copper complexes of chlorophylls and chlorophyllins



quantum satis



 


only vegetables (excluding olives)




E 150a-d


Caramels



quantum satis



 


only vegetables (excluding olives)




E 160a


Carotenes



quantum satis



 


only vegetables (excluding olives)




E 162


Beetroot Red, betanin



quantum satis



 


only vegetables (excluding olives)




E 163


Anthocyanins



quantum satis



 


only vegetables (excluding olives)




E 200-213


Sorbic acid — sorbates; Benzoic acid — benzoates


2 000 


(1) (2)


only vegetables (excluding olives)




E 200-203


Sorbic acid — sorbates


1 000 


(1) (2)


only olives and olive-based preparations




E 210-213


Benzoic acid — benzoates


500 


(1) (2)


only olives and olive-based preparations




E 200-213


Sorbic acid — sorbates; Benzoic acid — benzoates


1 000 


(1) (2)


only olives and olive-based preparations




E 220-228


Sulphur dioxide — sulphites


100 


(3)


except olives and golden peppers in brine




E 220-228


Sulphur dioxide — sulphites


500 


(3)


only golden peppers in brine




E 579


Ferrous gluconate


150 


(56)


only olives darkened by oxidation




E 585


Ferrous lactate


150 


(56)


only olives darkened by oxidation




E 950


Acesulfame K


200 


 


only sweet-sour preserves of fruit and vegetables




E 951


Aspartame


300 


 


only sweet-sour preserves of fruit and vegetables




E 954


Saccharin and its Na, K and Ca salts


160 


(52)


only sweet-sour preserves of fruit and vegetables




E 955


Sucralose


180 


 


only sweet-sour preserves of fruit and vegetables




E 959


Neohesperidine DC


100 


 


only sweet-sour preserves of fruit and vegetables




E 961


Neotame


10 


 


only sweet-sour preserves of fruit and vegetables




E 962


Salt of aspartame-acesulfame


200 


(11)a (49) (50)


only sweet-sour preserves of fruit and vegetables










(1):


The additives may be added individually or in combination














(2):


The maximum level is applicable to the sum and the levels are expressed as the free acid














(3):


Maximum levels are expressed as SO2 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














(11):


Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent














(34):


Maximum individually or for the combination of E 120, E 122, E 124, E 129, E 131, E 133














(49):


The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)














(50):


The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951














(52):


Maximum usable levels are expressed in free imide














(56):


Expressed as Fe











04.2.3




Canned or bottled fruit and vegetables





E 101


Riboflavins



quantum satis



 


only preserves of red fruit




E 120


Cochineal, Carminic acid, Carmines


200 


(34)


only preserves of red fruit




E 122


Azorubine, Carmoisine


200 


(34)


only preserves of red fruit




E 124


Ponceau 4R, Cochineal Red A


200 


(34)


only preserves of red fruit




E 129


Allura Red AG


200 


(34)


only preserves of red fruit




E 131


Patent Blue V


200 


(34)


only preserves of red fruit




E 133


Brilliant Blue FCF


200 


(34)


only preserves of red fruit




E 140


Chlorophylls, Chlorophyllins



quantum satis



 


only preserves of red fruit




E 141


Copper complexes of chlorophylls and chlorophyllins



quantum satis



 


only preserves of red fruit




E 150a-d


Caramels



quantum satis



 


only preserves of red fruit




E 160a


Carotenes



quantum satis



 


only preserves of red fruit




E 160c


Paprika extract, capsanthin, capsorubin



quantum satis



 


only preserves of red fruit




E 162


Beetroot Red, betanin



quantum satis



 


only vegetables (excluding olives)




E 163


Anthocyanins



quantum satis



 


only preserves of red fruit




E 102


Tartrazine


100 


 


only processed mushy and garden peas (canned)




E 133


Brilliant Blue FCF


20 


 


only processed mushy and garden peas (canned)




E 142


Green S


10 


 


only processed mushy and garden peas (canned)




E 127


Erythrosine


200 


 


only cocktail cherries and candied cherries




E 127


Erythrosine


150 


 


only bigareaux cherries in syrup and in cocktails




E 220-228


Sulphur dioxide — sulphites


50 


(3)


only white vegetables, including pulses




E 220-228


Sulphur dioxide — sulphites


250 


(3)


only bottled, sliced lemon




E 220-228


Sulphur dioxide — sulphites


100 


(3)


only bottled whiteheart cherries; vacuum-packed sweetcorn




E 260


Acetic acid



quantum satis



 


 




E 261


Potassium acetate



quantum satis



 


 




E 262


Sodium acetates



quantum satis



 


 




E 263


Calcium acetate



quantum satis



 


 




E 270


Lactic acid



quantum satis



 


 




E 296


Malic acid



quantum satis



 


 




E 300


Ascorbic acid



quantum satis



 


 




E 301


Sodium ascorbate



quantum satis



 


 




E 302


Calcium ascorbate



quantum satis



 


 




E 325


Sodium lactate



quantum satis



 


 




E 326


Potassium lactate



quantum satis



 


 




E 327


Calcium lactate



quantum satis



 


 




E 330


Citric acid



quantum satis



 


 




E 331


Sodium citrates



quantum satis



 


 




E 332


Potassium citrates



quantum satis



 


 




E 333


Calcium citrates



quantum satis



 


 




E 334


Tartaric acid (L(+)-)



quantum satis



 


 




E 335


Sodium tartrates



quantum satis



 


 




E 336


Potassium tartrates



quantum satis



 


 




E 337


Sodium potassium tartrate



quantum satis



 


 




E 385


Calcium disodium ethylene diamine tetra-acetate (Calcium disodium EDTA)


250 


 


only pulses, legumes, mushrooms and artichokes




E 410


Locust bean gum



quantum satis



 


only chestnuts in liquid




E 412


Guar gum



quantum satis



 


only chestnuts in liquid




E 415


Xanthan gum



quantum satis



 


only chestnuts in liquid




E 509


Calcium chloride



quantum satis



 


 




E 512


Stannous chloride


25 


(55)


only white asparagus




E 575


Glucono-delta-lactone



quantum satis



 


 




E 579


Ferrous gluconate


150 


(56)


only olives darkened by oxidation




E 585


Ferrous lactate


150 


(56)


only olives darkened by oxidation




E 900


Dimethyl polysiloxane


10 


 


 




E 950


Acesulfame K


350 


 


only fruit energy-reduced or with no added sugar




E 951


Aspartame


1 000 


 


only fruit energy-reduced or with no added sugar




E 952


Cyclamic acid and its Na and Ca salts


1 000 


(51)


only fruit energy-reduced or with no added sugar




E 954


Saccharin and its Na, K and Ca salts


200 


(52)


only fruit energy-reduced or with no added sugar




E 955


Sucralose


400 


 


only fruit energy-reduced or with no added sugar




E 959


Neohesperidine DC


50 


 


only fruit energy-reduced or with no added sugar




E 961


Neotame


32 


 


only fruit energy-reduced or with no added sugar




E 962


Salt of aspartame-acesulfame


350 


(11)a (49) (50)


only fruit energy-reduced or with no added sugar










(3):


Maximum levels are expressed as SO2 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














(11):


Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent














(34):


Maximum individually or for the combination of E 120, E 122, E 124, E 129, E 131, E 133














(49):


The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)














(50):


The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951














(51):


Maximum usable levels are expressed in free acid














(52):


Maximum usable levels are expressed in free imide














(55):


Expressed as Sn














(56):


Expressed as Fe











04.2.4




Fruit and vegetable preparations, excluding products covered by 5.4








04.2.4.1




Fruit and vegetable preparations excluding compote





Group I


Additives


 


 


 




Group II


Colours at quantum satis




quantum satis



 


only mostarda di frutta




Group III


Colours with combined maximum limit


200 


 


only mostarda di frutta




Group IV


Polyols



quantum satis



 


only energy-reduced or with no added sugar, with the exception of those intended for the manufacture of fruit-juice based drinks




E 101


Riboflavins



quantum satis



 


only preserves of red fruit




E 120


Cochineal, Carminic acid, Carmines


200 


(34)


only preserves of red fruit




E 122


Azorubine, Carmoisine


200 


(34)


only preserves of red fruit




E 124


Ponceau 4R, Cochineal Red A


200 


(34)


only preserves of red fruit




E 129


Allura Red AG


200 


(34)


only preserves of red fruit




E 131


Patent Blue V


200 


(34)


only preserves of red fruit




E 133


Brilliant Blue FCF


200 


(34)


only preserves of red fruit




E 140


Chlorophylls, Chlorophyllins



quantum satis



 


only preserves of red fruit




E 141


Copper complexes of chlorophylls and chlorophyllins



quantum satis



 


only preserves of red fruit




E 150a-d


Caramels



quantum satis



 


only preserves of red fruit




E 160a


Carotenes



quantum satis



 


only preserves of red fruit




E 160c


Paprika extract, capsanthin, capsorubin



quantum satis



 


only preserves of red fruit




E 162


Beetroot Red, betanin



quantum satis



 


only vegetables (excluding olives)




E 163


Anthocyanins



quantum satis



 


only preserves of red fruit




E 200-203


Sorbic acid — sorbates


1 000 


(1) (2)


only fruit and vegetable preparations including seaweed based preparations, fruit-based sauces, aspic, excluding purée, mousse, compote, salads and similar products, canned or bottled




E 210-213


Benzoic acid — benzoates


500 


(1) (2)


only seaweed preparations, olives and olive-based preparations




E 210-213


Benzoic acid — benzoates


2 000 


(1) (2)


only cooked red beet




E 200-213


Sorbic acid — sorbates; Benzoic acid — benzoates


1 000 


(1) (2)


only olive-based preparations




E 220-228


Sulphur dioxide — sulphites


50 


(3)


only processed white vegetables and mushrooms




E 220-228


Sulphur dioxide — sulphites


100 


(3)


only rehydrated dried fruit and lychees, mostarda di frutta




E 220-228


Sulphur dioxide — sulphites


300 


(3)


only onion, garlic and shallot pulp




E 220-228


Sulphur dioxide — sulphites


800 


(3)


only horseradish pulp




E 220-228


Sulphur dioxide — sulphites


800 


(3)


only jellying fruit extract, liquid pectin for sale to the final consumer




E 338-452


Phosphoric acid — phosphates — di-, tri- and polyphosphates


800 


(1) (4)


only fruit preparations




E 338-452


Phosphoric acid — phosphates — di-, tri- and polyphosphates


4 000 


(1) (4)


only glazings for vegetable products




E 405


Propane-1, 2-diol alginate


5 000 


 


 




E 481-482


Stearoyl-2-lactylates


2 000 


(1)


only mostarda di frutta




E 950


Acesulfame K


350 


 


only energy-reduced




E 951


Aspartame


1 000 


 


only energy-reduced




E 952


Cyclamic acid and its Na and Ca salts


250 


(51)


only energy-reduced




E 954


Saccharin and its Na, K and Ca salts


200 


(52)


only energy-reduced




E 955


Sucralose


400 


 


only energy-reduced




E 959


Neohesperidine DC


50 


 


only energy-reduced




E 961


Neotame


32 


 


only energy-reduced




E 962


Salt of aspartame-acesulfame


350 


(11)a (49) (50)


only energy-reduced










(1):


The additives may be added individually or in combination














(2):


The maximum level is applicable to the sum and the levels are expressed as the free acid














(3):


Maximum levels are expressed as SO2 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














(4):


The maximum level is expressed as P2O5















(11):


Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent














(34):


Maximum individually or for the combination of E 120, E 122, E 124, E 129, E 131, E 133














(49):


The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)














(50):


The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951














(51):


Maximum usable levels are expressed in free acid














(52):


Maximum usable levels are expressed in free imide











04.2.4.2




Compote, excluding products covered by category 16





E 300


Ascorbic acid



quantum satis



 


 




E 301


Sodium ascorbate



quantum satis



 


 




E 302


Calcium ascorbate



quantum satis



 


 




E 330


Citric acid



quantum satis



 


 




E 331


Sodium citrates



quantum satis



 


 




E 332


Potassium citrates



quantum satis



 


 




E 333


Calcium citrates



quantum satis



 


 




E 440


Pectins



quantum satis



 


only fruit compote other than apple




E 509


Calcium chloride



quantum satis



 


only fruit compote other than apple







04.2.5




Jam, jellies and marmalades and similar products








04.2.5.1




Extra jam and extra jelly as defined by Directive 2001/113/EC





Group IV


Polyols



quantum satis



 


only energy-reduced jams, jellies, marmalades or with no added sugar




E 200-213


Sorbic acid — sorbates; Benzoic acid — benzoates


1 000 


(1) (2)


only low-sugar and similar low calorie or sugar-free products, mermeladas





E 210-213


Benzoic acid — benzoates


500 


(1) (2)


only low-sugar and similar low calorie or sugar-free products, mermeladas





E 220-228


Sulphur dioxide — sulphites


100 


(3)


only jams, jellies and mermelades made with sulphited fruit




E 270


Lactic acid



quantum satis



 


 




E 296


Malic acid



quantum satis



 


 




E 300


Ascorbic acid



quantum satis



 


 




E 327


Calcium lactate



quantum satis



 


 




E 330


Citric acid



quantum satis



 


 




E 331


Sodium citrates



quantum satis



 


 




E 333


Calcium citrates



quantum satis



 


 




E 334


Tartaric acid (L(+)-)



quantum satis



 


 




E 335


Sodium tartrates



quantum satis



 


 




E 350


Sodium malates



quantum satis



 


 




E 440


Pectins



quantum satis



 


 




E 471


Mono- and diglycerides of fatty acids



quantum satis



 


 




E 950


Acesulfame K


1 000 


 


only energy-reduced jams jellies and marmalades




E 951


Aspartame


1 000 


 


only energy-reduced jams jellies and marmalades




E 952


Cyclamic acid and its Na and Ca salts


1 000 


 


only energy-reduced jams jellies and marmalades




E 954


Saccharin and its Na, K and Ca salts


200 


(51)


only energy-reduced jams jellies and marmalades




E 955


Sucralose


400 


(52)


only energy-reduced jams jellies and marmalades




E 959


Neohesperidine DC


50 


 


only energy-reduced jams jellies and marmalades




E 961


Neotame


32 


 


only energy-reduced jams jellies and marmalades




E 961


Neotame


2 


 


only energy-reduced jams jellies and marmalades, as flavour enhancer




E 962


Salt of aspartame-acesulfame


1 000 


(11)b (49) (50)


only energy-reduced jams jellies and marmalades










(1):


The additives may be added individually or in combination














(2):


The maximum level is applicable to the sum and the levels are expressed as the free acid














(11):


Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent














(49):


The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)














(50):


The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951














(51):


Maximum usable levels are expressed in free acid














(52):


Maximum usable levels are expressed in free imide











04.2.5.2




Jam, jellies and marmalades and sweetened chestnut purée as defined by Directive 2001/113/EC





Group IV


Polyols



quantum satis



 


only energy-reduced or with no added sugar




E 100


Curcumin



quantum satis



 


except chestnut purée




E 104


Quinoline Yellow


100 


(31)


except chestnut purée




E 110


Sunset Yellow FCF/Orange Yellow S


100 


(31)


except chestnut purée




E 120


Cochineal, Carminic acid, Carmines


100 


(31)


except chestnut purée




E 124


Ponceau 4R, Cochineal Red A


100 


(31)


except chestnut purée




E 140


Chlorophylls, Chlorophyllins



quantum satis



 


except chestnut purée




E 141


Copper complexes of chlorophylls and chlorophyllins



quantum satis



 


except chestnut purée




E 142


Green S


100 


(31)


except chestnut purée




E 150a-d


Caramels



quantum satis



 


except chestnut purée




E 160a


Carotenes



quantum satis



 


except chestnut purée




E 160c


Paprika extract, capsanthin, capsorubin



quantum satis



 


except chestnut purée




E 160d


Lycopene


10 


(31)


except chestnut purée




E 161b


Lutein


100 


(31)


except chestnut purée




E 162


Beetroot Red, betanin



quantum satis



 


except chestnut purée




E 163


Anthocyanins



quantum satis



 


except chestnut purée




E 200-213


Sorbic acid — sorbates; Benzoic acid — benzoates


1 000 


(1) (2)


only low-sugar and similar low calorie or sugar-free products, spreads, mermeladas





E 210-213


Benzoic acid — benzoates


500 


(1) (2)


only low-sugar and similar low calorie or sugar-free products, mermeladas





E 220-228


Sulphur dioxide — sulphites


50 


(3)


 




E 220-228


Sulphur dioxide — sulphites


100 


(3)


only jams, jellies and marmalades made with sulphited fruit




E 270


Lactic acid



quantum satis



 


 




E 296


Malic acid



quantum satis



 


 




E 300


Ascorbic acid



quantum satis



 


 




E 327


Calcium lactate



quantum satis



 


 




E 330


Citric acid



quantum satis



 


 




E 331


Sodium citrates



quantum satis



 


 




E 333


Calcium citrates



quantum satis



 


 




E 334


Tartaric acid (L(+)-)



quantum satis



 


 




E 335


Sodium tartrates



quantum satis



 


 




E 350


Sodium malates



quantum satis



 


 




E 400-404


Alginic acid — alginates


10 000 


(32)


 




E 406


Agar


10 000 


(32)


 




E 407


Carrageenan


10 000 


(32)


 




E 410


Locust bean gum


10 000 


(32)


 




E 412


Guar gum


10 000 


(32)


 




E 415


Xanthan gum


10 000 


(32)


 




E 418


Gellan gum


10 000 


(32)


 




E 440


Pectins



quantum satis



 


 




E 471


Mono- and diglycerides of fatty acids



quantum satis



 


 




E 493


Sorbitan monolaurate


25 


 


only jelly marmalade




E 509


Calcium chloride



quantum satis



 


 




E 524


Sodium hydroxide



quantum satis



 


 




E 900


Dimethyl polysiloxane


10 


 


 




E 950


Acesulfame K


1 000 


 


only energy-reduced jams, jellies and marmalades





E 951


Aspartame


1 000 


 


only energy-reduced jams, jellies and marmalades





E 952


Cyclamic acid and its Na and Ca salts


1 000 


(51)


only energy-reduced jams, jellies and marmalades





E 954


Saccharin and its Na, K and Ca salts


200 


(52)


only energy-reduced jams, jellies and marmalades





E 955


Sucralose


400 


 


only energy-reduced jams, jellies and marmalades





E 959


Neohesperidine DC


50 


 


only energy-reduced jams, jellies and marmalades





E 959


Neohesperidine DC


5 


 


only fruit jellies as flavour enhancer




E 961


Neotame


32 


 


only energy-reduced jams, jellies and marmalades





E 961


Neotame


2 


 


only energy-reduced jams jellies and marmalades, as flavour enhancer




E 962


Salt of aspartame-acesulfame


1 000 


(11)b (49) (50)


only energy-reduced jams, jellies and marmalades











(1):


The additives may be added individually or in combination














(2):


The maximum level is applicable to the sum and the levels are expressed as the free acid














(11):


Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent














(49):


The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)














(50):


The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951














(51):


Maximum usable levels are expressed in free acid














(52):


Maximum usable levels are expressed in free imide














(31):


Maximum individually or in combination with E 104, E 110, E 120, E 124, E 142, E 160d and E 161b














(32):


Maximum individually or in combination with E 400-404, E 406, E 407, E 410, E 412, E 415 and E 418











04.2.5.3




Other similar fruit or vegetable spreads





Group II


Colours at quantum satis



 


 


except crème de pruneaux





Group IV


Polyols



quantum satis



 


only energy-reduced or with no added sugar




E 100


Curcumin



quantum satis



 


except crème de pruneaux





E 104


Quinoline Yellow


100 


(31)


except crème de pruneaux





E 110


Sunset Yellow FCF/Orange Yellow S


100 


(31)


except crème de pruneaux





E 120


Cochineal, Carminic acid, Carmines


100 


(31)


except crème de pruneaux





E 124


Ponceau 4R, Cochineal Red A


100 


(31)


except crème de pruneaux





E 142


Green S


100 


(31)


except crème de pruneaux





E 160d


Lycopene


10 


(31)


except crème de pruneaux





E 161b


Lutein


100 


(31)


except crème de pruneaux





E 200-213


Sorbic acid — sorbates; Benzoic acid — benzoates


1 000 


(1) (2)


other fruit-based spreads, mermeladas





E 200-213


Sorbic acid — sorbates; Benzoic acid — benzoates


1 500 


(1) (2)


only marmelada





E 210-213


Benzoic acid — benzoates


500 


(1) (2)


other fruit-based spreads, mermeladas





E 210-213


Benzoic acid — benzoates


1 000 


(1) (2)


only dulce de membrillo





E 220-228


Sulphur dioxide — sulphites


50 


(3)


 




E 270


Lactic acid



quantum satis



 


 




E 296


Malic acid



quantum satis



 


 




E 300


Ascorbic acid



quantum satis



 


 




E 327


Calcium lactate



quantum satis



 


 




E 330


Citric acid



quantum satis



 


 




E 331


Sodium citrates



quantum satis



 


 




E 333


Calcium citrates



quantum satis



 


 




E 334


Tartaric acid (L(+)-)



quantum satis



 


 




E 335


Sodium tartrates



quantum satis



 


 




E 350


Sodium malates



quantum satis



 


 




E 400-404


Alginic acid — alginates


10 000 


(32)


 




E 406


Agar


10 000 


(32)


 




E 407


Carrageenan


10 000 


(32)


 




E 410


Locust bean gum


10 000 


(32)


 




E 412


Guar gum


10 000 


(32)


 




E 415


Xanthan gum


10 000 


(32)


 




E 418


Gellan gum


10 000 


(32)


 




E 440


Pectins



quantum satis



 


 




E 471


Mono- and diglycerides of fatty acids



quantum satis



 


 




E 509


Calcium chloride



quantum satis



 


 




E 524


Sodium hydroxide



quantum satis



 


 




E 900


Dimethyl polysiloxane


10 


 


 




E 950


Acesulfame K


1 000 


 


only dried-fruit-based sandwich spreads, energy-reduced or with no added sugar




E 951


Aspartame


1 000 


 


only dried-fruit-based sandwich spreads, energy-reduced or with no added sugar




E 952


Cyclamic acid and its Na and Ca salts


500 


(51)


only dried-fruit-based sandwich spreads, energy-reduced or with no added sugar




E 954


Saccharin and its Na, K and Ca salts


200 


(52)


only dried-fruit-based sandwich spreads, energy-reduced or with no added sugar




E 955


Sucralose


400 


 


only dried-fruit-based sandwich spreads, energy-reduced or with no added sugar




E 959


Neohesperidine DC


50 


 


only dried-fruit-based sandwich spreads, energy-reduced or with no added sugar




E 961


Neotame


32 


 


only dried-fruit-based sandwich spreads, energy-reduced or with no added sugar




E 962


Salt of aspartame-acesulfame


1 000 


(11)b (49) (50)


only dried-fruit-based sandwich spreads, energy-reduced or with no added sugar










(1):


The additives may be added individually or in combination














(2):


The maximum level is applicable to the sum and the levels are expressed as the free acid














(3):


Maximum levels are expressed as SO2 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














(11):


Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent














(49):


The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)














(50):


The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951














(51):


Maximum usable levels are expressed in free acid














(52):


Maximum usable levels are expressed in free imide














(31):


Maximum individually or in combination with E 104, E 110, E 120, E 124, E 142, E 160d and E 161b














(32):


Maximum individually or in combination with E 400-404, E 406, E 407, E 410, E 412, E 415 and E 418











04.2.5.4




Nut butters and nut spreads





Group I


Additives


 


 


 




E 310-320


Gallates, TBHQ and BHA


200 


(1) (41)


only processed nuts




E 338-452


Phosphoric acid — phosphates — di-, tri- and polyphosphates


5 000 


(1), (4)


only spreadable fats excluding butter




E 392


Extracts of rosemary


200 


(41) (46)


 










(1):


The additives may be added individually or in combination














(4):


The maximum level is expressed as P2O5















(41):


Expressed on fat basis














(46):


As the sum of carnosol and carnosic acid











04.2.6




Processed potato products





Group I


Additives


 


 


 




E 100


Curcumin



quantum satis



 


only dried potato granules and flakes




E 200-203


Sorbic acid — sorbates


2 000 


(1) (2)


only potato dough and pre-fried potato slices




E 220-228


Sulphur dioxide — sulphites


400 


(3)


only dehydrated potatoes products




E 220-228


Sulphur dioxide — sulphites


100 


(3)


 




E 310-320


Gallates, TBHQ and BHA


25 


(1)


only dehydrated potatoes




E 338-452


Phosphoric acid — phosphates — di-, tri- and polyphosphates


5 000 


(1) (4)


including pre-fried frozen en deep-frozen potatoes




E 392


Extracts of rosemary


200 


(46)


only dehydrated potatoes products




E 426


Soybean hemicellulose


10 000 


 


only prepacked processed potato products










(1):


The additives may be added individually or in combination














(2):


The maximum level is applicable to the sum and the levels are expressed as the free acid














(3):


Maximum levels are expressed as SO2 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














(4):


The maximum level is expressed as P2O5















(46):


As the sum of carnosol and carnosic acid











05




Confectionery








05.1




Cocoa and Chocolate products as covered by Directive 2000/36/EC





Group I


Additives


 


 


only energy-reduced or with no added sugar




Group IV


Polyols



quantum satis



 


only energy-reduced or with no added sugar




E 170


Calcium carbonate


70 000 


(*)


 




E 322


Lecithins



quantum satis



 


 




E 330


Citric acid


5 000 


 


 




E 334


Tartaric acid (L(+)-)


5 000 


 


 




E 414


Gum arabic (acacia gum)



quantum satis



 


as glazing agent only




E 422


Glycerol



quantum satis



 


 




E 440


Pectins



quantum satis



 


as glazing agent only




E 442


Ammonium phosphatides


10 000 


 


 




E 471


Mono- and diglycerides of fatty acids



quantum satis



 


 




E 472c


Citric acid esters of mono- and diglycerides of fatty acids



quantum satis



 


 




E 476


Polyglycerol polyricinoleate


5 000 


 


 




E 492


Sorbitan tristearate


10 000 


 


 




E 500-504


Carbonates


70 000 


(*)


 




E 524-528


Hydroxides


70 000 


(*)


 




E 530


Magnesium oxide


70 000 


(*)


 




E 901


Beeswax, white and yellow



quantum satis



 


as glazing agent only




E 902


Candelilla wax



quantum satis



 


as glazing agent only




E 903


Carnauba wax


500 


 


as glazing agent only




E 904


Shellac



quantum satis



 


as glazing agent only




E 950


Acesulfame K


500 


 


only energy-reduced or with no added sugar




E 951


Aspartame


2 000 


 


only energy-reduced or with no added sugar




E 954


Saccharin and its Na, K and Ca salts


500 


(52)


only energy-reduced or with no added sugar




E 955


Sucralose


800 


 


only energy-reduced or with no added sugar




E 957


Thaumatin


50 


 


only energy-reduced or with no added sugar




E 959


Neohesperidine DC


100 


 


only energy-reduced or with no added sugar




E 961


Neotame


65 


 


only energy-reduced or with no added sugar




E 962


Salt of aspartame-acesulfame


500 


(11)a (49) (50)


only energy-reduced or with no added sugar










(*)


E 170, E 500-504, E 524-528 and E 530: 7 % on dry matter, without fat, expressed as potassium carbonates














(11):


Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent














(49):


The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)














(50):


The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951














(52):


Maximum usable levels are expressed in free imide











05.2




Other confectionery including breath freshening microsweets





Group I


Additives


 


 


The substances listed under numbers E 400, E 401, E 402, E 403, E 404, E 406, E 407, 407a, E 410, E 412, E 413, E 414, E 415, E 417, E 418, E 425 and E 440 may not be used in jelly mini-cups, defined, for the purpose of this Regulation, 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 410, E 412, E 415 E 417 may not be used to produce dehydrated foods intended to rehydrate on ingestion.
E425 may not be used in jelly confectionery




Group II


Colours at quantum satis




quantum satis



 


 




Group III


Colours with combined maximum limit


300 


(25)


except candied fruit and vegetables




Group III


Colours with combined maximum limit


200 


 


only candied fruit and vegetables




Group IV


Polyols



quantum satis



 


only with no added sugar




Group IV


Polyols



quantum satis



 


only starch-based confectionery energy-reduced or with no added sugar




Group IV


Polyols



quantum satis



 


only cocoa or dried fruit-based, milk or fat-based sandwich spreads, energy-reduced or with no added sugar




Group IV


Polyols



quantum satis



 


only cocoa-based or dried fruit-based confectionery, energy-reduced or with no added sugar




Group IV


Polyols



quantum satis



 


only for crystallised fruit, energy-reduced or with no added sugar




E 160d


Lycopene


30 


 


 




E 173


Aluminium



quantum satis



 


only external coating of sugar confectionery for the decoration of cakes and pastries




E 174


Silver



quantum satis



 


only external coating of confectionery




E 175


Gold



quantum satis



 


only external coating of confectionery




E 200-219


Sorbic acid — sorbates; Benzoic acid — benzoates; p-hydroxybenzoates


1 500 


(1) (2) (5)


except candied, crystallised or glacé fruit and vegetables




E 200-213


Sorbic acid — sorbates; Benzoic acid — benzoates


1 000 


(1) (2)


only candied, crystallised or glacé fruit and vegetables




E 220-228


Sulphur dioxide — sulphites


100 


(3)


only candied, crystallised or glacé fruit, vegetables, angelica and citrus peel




E 220-228


Sulphur dioxide — sulphites


50 


(3)


only glucose syrup-based confectionery (carry over from the glucose syrup only)




E 297


Fumaric acid


1 000 


 


only sugar confectionery




E 338-452


Phosphoric acid — phosphates — di-, tri- and polyphosphates


5 000 


(1) (4)


only sugar confectionery, except candied fruit




E 338-452


Phosphoric acid — phosphates — di-, tri- and polyphosphates


800 


(1) (4)


only candied fruit




E 405


Propane-1, 2-diol alginate


1 500 


 


only sugar confectionery




E 426


Soybean hemicellulose


10 000 


 


only jelly confectionery, except jelly mini-cups




E 432-436


Polysorbates


1 000 


(1)


only sugar confectionery




E 442


Ammonium phosphatides


10 000 


 


only cocoa-based confectionery




E 459


Beta-cyclodextrin



quantum satis



 


only foods in tablet and coated tablet form




E 473-474


Sucrose esters of fatty acids — sucroglycerides


5 000 


 


only sugar confectionery




E 475


Polyglycerol esters of fatty acids


2 000 


 


only sugar confectionery




E 476


Polyglycerol polyricinoleate


5 000 


 


only cocoa-based confectionery




E 477


Propane-1,2-diol esters of fatty acids


5 000 


 


only sugar confectionery




E 481-482


Stearoyl-2-lactylates


5 000 


(1)


only sugar confectionery




E 491-495


Sorbitan esters


5 000 


(1)


only sugar confectionery




E 492


Sorbitan tristearate


10 000 


 


only cocoa-based confectionery




E 520-523


Aluminium sulphates


200 


(1) (38)


only candied, crystallised or glacé fruit and vegetables




E 551-559


Silicon dioxide — silicates



quantum satis



(1)


surface treatment only




E 900


Dimethyl polysiloxane


10 


 


 




E 901


Beeswax, white and yellow



quantum satis



 


as glazing agent only




E 902


Candelilla wax



quantum satis



 


as glazing agent only




E 903


Carnauba wax


500 


 


as glazing agent only




E 904


Shellac



quantum satis



 


as glazing agent only




E 905


Microcrystalline wax



quantum satis



 


surface treatment only




E 907


Hydrogenated poly-1-decene


2 000 


 


only as glazing agent for sugar confectionery




E 950


Acesulfame K


500 


 


only cocoa or dried fruit-based, energy-reduced or with no added sugar




E 951


Aspartame


2 000 


 


only cocoa or dried fruit-based, energy-reduced or with no added sugar




E 954


Saccharin and its Na, K and Ca salts


500 


 


only cocoa or dried fruit-based, energy-reduced or with no added sugar




E 955


Sucralose


800 


 


only cocoa or dried fruit-based, energy-reduced or with no added sugar




E 957


Thaumatin


50 


 


only cocoa or dried fruit-based, energy-reduced or with no added sugar




E 959


Neohesperidine DC


100 


 


only cocoa or dried fruit-based, energy-reduced or with no added sugar




E 961


Neotame


65 


 


only cocoa or dried fruit-based, energy-reduced or with no added sugar




E 962


Salt of aspartame-acesulfame


500 


(11)a


only cocoa or dried fruit-based, energy-reduced or with no added sugar




E 950


Acesulfame K


500 


 


only energy-reduced tablet form confectionery




E 955


Sucralose


200 


 


only energy-reduced tablet form confectionery




E 961


Neotame


15 


 


only energy-reduced tablet form confectionery




E 950


Acesulfame K


1 000 


 


only cocoa, milk, dried fruit or fat-based sandwich spreads, energy-reduced or with no added sugar




E 951


Aspartame


1 000 


 


only cocoa, milk, dried fruit or fat-based sandwich spreads, energy-reduced or with no added sugar




E 952


Cyclamic acid and its Na and Ca salts


500 


(51)


only cocoa, milk, dried fruit or fat-based sandwich spreads, energy-reduced or with no added sugar




E 954


Saccharin and its Na, K and Ca salts


200 


(52)


only cocoa, milk, dried fruit or fat-based sandwich spreads, energy-reduced or with no added sugar




E 955


Sucralose


400 


 


only cocoa, milk, dried fruit or fat-based sandwich spreads, energy-reduced or with no added sugar




E 959


Neohesperidine DC


50 


 


only cocoa, milk, dried fruit or fat-based sandwich spreads, energy-reduced or with no added sugar




E 961


Neotame


32 


 


only cocoa, milk, dried fruit or fat-based sandwich spreads, energy-reduced or with no added sugar




E 962


Salt of aspartame-acesulfame


1 000 


(11)b (49) (50)


only cocoa, milk, dried fruit or fat-based sandwich spreads, energy-reduced or with no added sugar




E 950


Acesulfame K


1 000 


 


only starch-based confectionery energy-reduced or with no added sugar




E 951


Aspartame


2 000 


 


only starch-based confectionery energy-reduced or with no added sugar




E 954


Saccharin and its Na, K and Ca salts


300 


(52)


only starch-based confectionery energy-reduced or with no added sugar




E 955


Sucralose


1 000 


 


only starch-based confectionery energy-reduced or with no added sugar




E 959


Neohesperidine DC


150 


 


only starch-based confectionery energy-reduced or with no added sugar




E 961


Neotame


65 


 


only starch-based confectionery energy-reduced or with no added sugar




E 961


Neotame


2 


 


only starch-based confectionery energy-reduced or with no added sugar, as flavour enhancer




E 962


Salt of aspartame-acesulfame


1 000 


(11)a (49) (50)


only starch-based confectionery energy-reduced or with no added sugar




E 950


Acesulfame K


500 


 


only confectionery with no added sugar




E 951


Aspartame


1 000 


 


only confectionery with no added sugar




E 954


Saccharin and its Na, K and Ca salts


500 


(52)


only confectionery with no added sugar




E 955


Sucralose


1 000 


 


only confectionery with no added sugar




E 957


Thaumatin


50 


 


only confectionery with no added sugar




E 959


Neohesperidine DC


100 


 


only confectionery with no added sugar




E 961


Neotame


32 


 


only confectionery with no added sugar




E 962


Salt of aspartame-acesulfame


500 


(11)a (49) (50)


only confectionery with no added sugar




E 950


Acesulfame K


2 500 


 


only breath-freshening micro-sweets, with no added sugar




E 951


Aspartame


6 000 


 


only breath-freshening micro-sweets, with no added sugar




E 954


Saccharin and its Na, K and Ca salts


3 000 


(52)


only breath-freshening micro-sweets, with no added sugar




E 955


Sucralose


2 400 


 


only breath-freshening micro-sweets, with no added sugar




E 959


Neohesperidine DC


400 


 


only breath-freshening micro-sweets, with no added sugar




E 961


Neotame


200 


 


only breath-freshening micro-sweets, with no added sugar




E 961


Neotame


3 


 


only breath-freshening micro-sweets and strongly flavoured throat pastilles with no added sugar, as flavour enhancer




E 962


Salt of aspartame-acesulfame


2 500 


(11)a (49) (50)


only breath-freshening micro-sweets, with no added sugar




E 951


Aspartame


2 000 


 


only strongly flavoured freshening throat pastilles with no added sugar




E 955


Sucralose


1 000 


 


only strongly flavoured freshening throat pastilles with no added sugar




E 961


Neotame


65 


 


only strongly flavoured freshening throat pastilles with no added sugar




E 1204


Pullulan



quantum satis



 


only breath freshening microsweets in the form of films










(1):


The additives may be added individually or in combination














(2):


The maximum level is applicable to the sum and the levels are expressed as the free acid














(3):


Maximum levels are expressed as SO2 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














(4):


The maximum level is expressed as P2O5















(5):


E 214-219: p-hydroxybenzoates (PHB), maximum 300 mg/kg














(11):


Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent














(49):


The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)














(50):


The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951














(51):


Maximum usable levels are expressed in free acid














(52):


Maximum usable levels are expressed in free imide














(25):


The quantities of each of the colours E 110, E 122, E 124 and E 155 may not exceed 50 mg/kg or mg/l














(38):


Expressed as aluminium











05.3




Chewing gum





Group I


Additives


 


 


 




Group II


Colours at quantum satis




quantum satis



 


 




Group III


Colours with combined maximum limit


300 


(25)


 




Group IV


Polyols



quantum satis



 


only with no added sugar




E 160d


Lycopene


300 


 


 




E 200-213


Sorbic acid — sorbates; Benzoic acid — benzoates


1 500 


(1) (2)


 




E 297


Fumaric acid


2 000 


 


 




E 310-321


Gallates, TBHQ, BHA and BHT


400 


(1)


 




E 338-452


Phosphoric acid — phosphates — di-, tri- and polyphosphates



quantum satis



(1) (4)


 




E 392


Extracts of rosemary


200 


(46)


 




E 405


Propane-1, 2-diol alginate


5 000 


 


 




E 416


Karaya gum


5 000 


 


 




E 432-436


Polysorbates


5 000 


(1)


 




E 473-474


Sucrose esters of fatty acids — sucroglycerides


10 000 


(1)


 




E 475


Polyglycerol esters of fatty acids


5 000 


 


 




E 477


Propane-1,2-diol esters of fatty acids


5 000 


 


 




E 481-482


Stearoyl-2-lactylates


2 000 


(1)


 




E 491-495


Sorbitan esters


5 000 


(1)


 




E 551


Silicon dioxide



quantum satis



 


surface treatment only




E 552


Calcium silicate



quantum satis



 


surface treatment only




E 553a


Magnesium silicate



quantum satis



 


surface treatment only




E 553b


Talc



quantum satis



 


 




E 650


Zinc acetate


1 000 


 


 




E 900


Dimethyl polysiloxane


100 


 


 




E 901


Beeswax, white and yellow



quantum satis



 


as glazing agent only




E 902


Candelilla wax



quantum satis



 


as glazing agent only




E 903


Carnauba wax


1 200 


(47)


as glazing agent only




E 904


Shellac



quantum satis



 


as glazing agent only




E 905


Microcrystalline wax



quantum satis



 


surface treatment only




E 907


Hydrogenated poly-1-decene


2 000 


 


as glazing agent only




E 927b


Carbamide


30 000 


 


only with no added sugar




E 950


Acesulfame K


800 


(12)


only with added sugar or polyols, as flavour enhancer




E 951


Aspartame


2 500 


(12)


only with added sugar or polyols, as flavour enhancer




E 959


Neohesperidine DC


150 


(12)


only with added sugar or polyols, as flavour enhancer




E 957


Thaumatin


10 


(12)


only with added sugar or polyols, as flavour enhancer




E 961


Neotame


3 


(12)


only with added sugar or polyols, as flavour enhancer




E 950


Acesulfame K


2 000 


 


only with no added sugar




E 951


Aspartame


5 500 


 


only with no added sugar




E 954


Saccharin and its Na, K and Ca salts


1 200 


(52)


only with no added sugar




E 955


Sucralose


3 000 


 


only with no added sugar




E 957


Thaumatin


50 


 


only with no added sugar




E 959


Neohesperidine DC


400 


 


only with no added sugar




E 961


Neotame


250 


 


only with no added sugar




E 962


Salt of aspartame-acesulfame


2 000 


(11)a (49) (50)


only with no added sugar




E 1518


Glyceryl triacetate (triacetin)



quantum satis



 


 










(1):


The additives may be added individually or in combination














(2):


The maximum level is applicable to the sum and the levels are expressed as the free acid














(4):


The maximum level is expressed as P2O5















(11):


Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent














(49):


The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)














(50):


The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951














(52):


Maximum usable levels are expressed in free imide














(12):


If E 950, E 951, E 957, E 959 and E 961 are used in combination in chewing gum, the maximum level for each is reduced proportionally














(25):


The quantities of each of the colours E 110, E 122, E 124 and E 155 may not exceed 50 mg/kg or mg/l














(46):


As the sum of carnosol and carnosic acid














(47):


The maximum amount applies to all uses covered by this regulation, including the provisions set out in Annex III











05.4




Decorations, coatings and fillings, except fruit-based fillings covered by category 4.2.4





Group I


Additives


 


 


 




Group II


Colours at quantum satis




quantum satis



 


 




Group III


Colours with combined maximum limit


500 


 


only decorations, coatings and sauces, except fillings




Group III


Colours with combined maximum limit


300 


(25)


only fillings




Group IV


Polyols



quantum satis



 


only decorations, coatings and fillings with not added sugar




Group IV


Polyols



quantum satis



 


only sauces




E 160b


Annatto, Bixin, Norbixin


20 


 


only decorations and coatings




E 160d


Lycopene


30 


 


except red coating of hard-sugar coated chocolate confectionery




E 160d


Lycopene


200 


 


only red coating of hard-sugar coated chocolate confectionery




E 173


Aluminium



quantum satis



 


only external coating of sugar confectionery for the decoration of cakes and pastries




E 174


Silver



quantum satis



 


only decoration of chocolates




E 175


Gold



quantum satis



 


only decoration of chocolates




E 200-203


Sorbic acid — sorbates


1 000 


(1) (2)


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




E 200-219


Sorbic acid — sorbates; Benzoic acid — benzoates; p-hydroxybenzoates


1 500 


(1) (2) (5)


 




E 220-228


Sulphur dioxide — sulphites


50 


(3)


only glucose syrup-based confectionery (carry over from the glucose syrup only)




E 220-228


Sulphur dioxide — sulphites


40 


(3)


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




E 220-228


Sulphur dioxide — sulphites


100 


(3)


only fruit fillings for pastries




E 297


Fumaric acid


1 000 


 


 




E 297


Fumaric acid


2 500 


 


only fillings and toppings for fine bakery ware




E 338-452


Phosphoric acid — phosphates — di-, tri- and polyphosphates


5 000 


(1) (4)


 




E 338-452


Phosphoric acid — phosphates — di-, tri- and polyphosphates


3 000 


(1) (4)


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




E 355-357


Adipic acid — adipates


2 000 


(1)


only fillings and toppings for fine bakery ware




E 392


Extracts of rosemary


100 


(41) (46)


only sauces




E 405


Propane-1, 2-diol alginate


1 500 


 


 




E 405


Propane-1, 2-diol alginate


5 000 


 


only fillings, toppings and coatings for fine bakery wares and desserts




E 416


Karaya gum


5 000 


 


only fillings, toppings and coatings for fine bakery wares and desserts




E 426


Soybean hemicellulose


10 000 


 


only jelly confectionery (other than jelly mini-cups)




E 427


Cassia gum


2 500 


 


only fillings toppings and coatings for fine bakery wares and dessert




E 432-436


Polysorbates


1 000 


(1)


 




E 442


Ammonium phosphatides


10 000 


 


only cocoa-based confectionery




E 473-474


Sucrose esters of fatty acids — sucroglycerides


5 000 


 


 




E 475


Polyglycerol esters of fatty acids


2 000 


 


 




E 476


Polyglycerol polyricinoleate


5 000 


 


only cocoa-based confectionery




E 477


Propane-1,2-diol esters of fatty acids


5 000 


 


 




E 477


Propane-1,2-diol esters of fatty acids


30 000 


 


only whipped dessert toppings other than cream




E 481-482


Stearoyl-2-lactylates


5 000 


(1)


 




E 491-495


Sorbitan esters


5 000 


(1)


 




E 492


Sorbitan tristearate


10 000 


 


only cocoa-based confectionery




E 551-559


Silicon dioxide — silicates



quantum satis



 


surface treatment only




E 900


Dimethyl polysiloxane


10 


 


 




E 901


Beeswax, white and yellow



quantum satis



 


as glazing agent only




E 902


Candelilla wax



quantum satis



 


as glazing agent only




E 903


Carnauba wax


500 


 


as glazing agent only




E 903


Carnauba wax


200 


 


as glazing agent only for small fine bakery wares, coated with chocolate




E 904


Shellac



quantum satis



 


as glazing agent only




E 905


Microcrystalline wax



quantum satis



 


surface treatment only




E 907


Hydrogenated poly-1-decene


2 000 


 


as glazing agent only




E 950


Acesulfame K


1 000 


 


only starch-based confectionery energy-reduced or with no added sugar




E 951


Aspartame


2 000 


 


only starch-based confectionery energy-reduced or with no added sugar




E 954


Saccharin and its Na, K and Ca salts


300 


(52)


only starch-based confectionery energy-reduced or with no added sugar




E 955


Sucralose


1 000 


 


only starch-based confectionery energy-reduced or with no added sugar




E 959


Neohesperidine DC


150 


 


only starch-based confectionery energy-reduced or with no added sugar




E 961


Neotame


65 


 


only starch-based confectionery energy-reduced or with no added sugar




E 961


Neotame


2 


 


only starch-based confectionery energy-reduced or with no added sugar, as flavour enhancer




E 962


Salt of aspartame-acesulfame


1 000 


(11)a (49) (50)


only starch-based confectionery energy-reduced or with no added sugar




E 950


Acesulfame K


500 


 


only confectionery with no added sugar




E 951


Aspartame


1 000 


 


only confectionery with no added sugar




E 954


Saccharin and its Na, K and Ca salts


500 


(52)


only confectionery with no added sugar




E 955


Sucralose


1 000 


 


only confectionery with no added sugar




E 957


Thaumatin


50 


 


only confectionery with no added sugar




E 959


Neohesperidine DC


100 


 


only confectionery with no added sugar




E 961


Neotame


32 


 


only confectionery with no added sugar




E 962


Salt of aspartame-acesulfame


500 


(11)a (49) (50)


only confectionery with no added sugar




E 950


Acesulfame K


500 


 


only cocoa or dried fruit-based, energy-reduced or with no added sugar




E 951


Aspartame


2 000 


 


only cocoa or dried fruit-based, energy-reduced or with no added sugar




E 954


Saccharin and its Na, K and Ca salts


500 


(52)


only cocoa or dried fruit-based, energy-reduced or with no added sugar




E 955


Sucralose


800 


 


only cocoa or dried fruit-based, energy-reduced or with no added sugar




E 957


Thaumatin


50 


 


only cocoa or dried fruit-based, energy-reduced or with no added sugar




E 959


Neohesperidine DC


100 


 


only cocoa or dried fruit-based, energy-reduced or with no added sugar




E 961


Neotame


65 


 


only cocoa or dried fruit-based, energy-reduced or with no added sugar




E 962


Salt of aspartame-acesulfame


500 


(11)a (49) (50)


only cocoa or dried fruit-based, energy-reduced or with no added sugar




E 950


Acesulfame-K


350 


 


only sauces




E 951


Aspartame


350 


 


only sauces




E 954


Saccharin and its Na, K and Ca salts


160 


(52)


only sauces




E 955


Sucralose


450 


 


only sauces




E 959


Neohesperidine DC


50 


 


only sauces




E 961


Neotame


12 


 


only sauces




E 961


Neotame


2 


 


only sauces as flavour enhancer




E 962


Salt of aspartame-acesulfame


350 


(11)b (49) (50)


only sauces










(1):


The additives may be added individually or in combination














(2):


The maximum level is applicable to the sum and the levels are expressed as the free acid














(3):


Maximum levels are expressed as SO2 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














(4):


The maximum level is expressed as P2O5















(5):


E 214-219: p-hydroxybenzoates (PHB), maximum 300 mg/kg














(11):


Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent














(41):


Expressed on fat basis














(46):


As the sum of carnosol and carnosic acid














(49):


The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)














(50):


The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951














(52):


Maximum usable levels are expressed in free imide














(25):


The quantities of each of the colours E 110, E 122, E 124 and E 155 may not exceed 50 mg/kg or mg/l











06




Cereals and cereal products








06.1




Whole, broken, or flaked grain





E 220-228


Sulphur dioxide — sulphites


30 


(3)


only sago and pearl barley




E 553b


Talc



quantum satis



 


only rice










(3):


Maximum levels are expressed as SO2 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











06.2




Flours and other milled products and starches








06.2.1




Flours





E 338-452


Phosphoric acid — phosphates — di-, tri- and polyphosphates


2 500 


(1) (4)


 




E 338-452


Phosphoric acid — phosphates — di-, tri- and polyphosphates


20 000 


(1) (4)


only self-raising flour




E 300


Ascorbic acid



quantum satis



 


 




E 920


L-cysteine



quantum satis



 


 










(1):


The additives may be added individually or in combination














(4):


The maximum level is expressed as P2O5












06.2.2




Starches





Group I


Additives


 


 


 




E 220-228


Sulphur dioxide — sulphites


50 


(3)


excluding starches in infant formulae, follow on formulae and processed cereal-based foods and baby foods










(3):


Maximum levels are expressed as SO2 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











06.3




Breakfast cereals





Group I


Additives


 


 


 




Group II


Colours at quantum satis




quantum satis



 


only breakfast cereals other than extruded, puffed and/or fruit-flavoured breakfast cereals




Group IV


Polyols



quantum satis



 


only breakfast cereals or cereal-based products, energy-reduced or with no added sugar




E 120


Cochineal, Carminic acid, Carmines


200 


(53)


only fruit-flavoured breakfast cereals




E 150c


Ammonia caramel



quantum satis



 


only extruded puffed and or fruit-flavoured breakfast cereals




E 160a


Carotenes



quantum satis



 


only extruded puffed and or fruit-flavoured breakfast cereals




E 160b


Annatto, Bixin, Norbixin


25 


 


only extruded puffed and or fruit-flavoured breakfast cereals




E 160c


Paprika extract, capsanthin, capsorubin



quantum satis



 


only extruded puffed and or fruit-flavoured breakfast cereals




E 162


Beetroot Red, betanin


200 


(53)


only fruit-flavoured breakfast cereals




E 163


Anthocyanins


200 


(53)


only fruit-flavoured breakfast cereals




E 310-320


Gallates, TBHQ and BHA


200 


(1) (13)


only pre-cooked cereals




E 338-452


Phosphoric acid — phosphates — di-, tri- and polyphosphates


5 000 


(1) (4)


 




E 475


Polyglycerol esters of fatty acids


10 000 


 


only granola-type breakfast cereal




E 481-482


Stearoyl-2-lactylates


5 000 


(1)


 




E 950


Acesulfame K


1 200 


 


only breakfast cereals with a fibre content of more than 15 %, and containing at least 20 % bran, energy-reduced or with no added sugar




E 951


Aspartame


1 000 


 


only breakfast cereals with a fibre content of more than 15 %, and containing at least 20 % bran, energy-reduced or with no added sugar




E 954


Saccharin and its Na, K and Ca salts


100 


(52)


only breakfast cereals with a fibre content of more than 15 %, and containing at least 20 % bran, energy-reduced or with no added sugar




E 955


Sucralose


400 


 


only breakfast cereals with a fibre content of more than 15 %, and containing at least 20 % bran, energy-reduced or with no added sugar




E 959


Neohesperidine DC


50 


 


only breakfast cereals with a fibre content of more than 15 %, and containing at least 20 % bran, energy-reduced or with no added sugar




E 961


Neotame


32 


 


only breakfast cereals with a fibre content of more than 15 %, and containing at least 20 % bran, energy-reduced or with no added sugar




E 962


Salt of aspartame-acesulfame


1 000 


(11)b (49) (50)


only breakfast cereals with a fibre content of more than 15 %, and containing at least 20 % bran, energy-reduced or with no added sugar










(1):


The additives may be added individually or in combination














(4):


The maximum level is expressed as P2O5















(11):


Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent














(13):


Maximum limit expressed on fat














(49):


The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)














(50):


The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951














(52):


Maximum usable levels are expressed in free imide














(53):


E 120, E 162 and E 163 may be added individually or in combination











06.4




Pasta








06.4.1




Fresh pasta





E 270


Lactic acid



quantum satis



 


 




E 300


Ascorbic acid



quantum satis



 


 




E 301


Sodium ascorbate



quantum satis



 


 




E 322


Lecithins



quantum satis



 


 




E 330


Citric acid



quantum satis



 


 




E 334


Tartaric acid (L(+)-)



quantum satis



 


 




E 471


Mono- and diglycerides of fatty acids



quantum satis



 


 




E 575


Glucono-delta-lactone



quantum satis



 


 







06.4.2




Dry pasta





Group I


Additives


 


 


only gluten free and/or pasta intended for hypoproteic diets in accordance with Directive 2009/39/EC







06.4.3




Fresh pre-cooked pasta





E 270


Lactic acid



quantum satis



 


 




E 300


Ascorbic acid



quantum satis



 


 




E 301


Sodium ascorbate



quantum satis



 


 




E 322


Lecithins



quantum satis



 


 




E 330


Citric acid



quantum satis



 


 




E 334


Tartaric acid (L(+)-)



quantum satis



 


 




E 471


Mono- and diglycerides of fatty acids



quantum satis



 


 




E 575


Glucono-delta-lactone



quantum satis



 


 







06.4.4




Potato Gnocchi





Group I


Additives


 


 


 




E 200-203


Sorbic acid — sorbates


1 000 


(1)


 







06.4.5




Fillings of stuffed pasta (ravioli and similar)





Group I


Additives


 


 


 




E 200-203


Sorbic acid — sorbates


1 000 


(1) (2)


 










(1):


The additives may be added individually or in combination














(2):


The maximum level is applicable to the sum and the levels are expressed as the free acid











06.5




Noodles





group I


Additives


 


 


 




group II


Colours at quantum satis




quantum satis



 


 




E 338-452


Phosphoric acid — phosphates — di-, tri- and polyphosphates


2 000 


(1) (4)


 




E 426


Soybean hemicellulose


10 000 


 


only prepackaged ready to eat oriental noodles intended for retail sale










(1):


The additives may be added individually or in combination














(4):


The maximum level is expressed as P2O5












06.6




Batters





Group I


Additives


 


 


 




Group II


Colours at quantum satis




quantum satis



 


 




Group III


Colours with combined maximum limit


500 


 


only batters for coating




E 160b


Annatto, Bixin, Norbixin


20 


 


only batters for coating




E 160d


Lycopene


30 


 


only batters for coating




E 200-203


Sorbic acid — sorbates


2 000 


(1) (2)


 




E 200-203


Sorbic acid — sorbates


2 000 


(1) (2)


 




E 338-452


Phosphoric acid — phosphates — di-, tri- and polyphosphates


12 000 


(1) (4)


 




E 900


Dimethyl polysiloxane


10 


 


 










(1):


The additives may be added individually or in combination














(2):


The maximum level is applicable to the sum and the levels are expressed as the free acid














(4):


The maximum level is expressed as P2O5












06.7




Pre-cooked or processed cereals





Group I


Additives


 


 


 




Group II


Colours at quantum satis




quantum satis



 


 




E 200-203


Sorbic acid — sorbates


200 


(1) (2)


only polenta





E 200-203


Sorbic acid — sorbates


2 000 


(1) (2)


only semmelknödelteig





E 310-320


Gallates, TBHQ and BHA


200 


(1)


only pre-cooked cereals




E 426


Soybean hemicellulose


10 000 


 


only prepackaged ready to eat rice and rice products intended for retail sale




E 471


Mono- and diglycerides of fatty acids



quantum satis



 


only quick-cook rice




E 472a


Acetic acid esters of mono- and diglycerides of fatty acids



quantum satis



 


only quick-cook rice




E 481-482


Stearoyl-2-lactylates


4 000 


(2)


only quick-cook rice










(1):


The additives may be added individually or in combination














(2):


The maximum level is applicable to the sum and the levels are expressed as the free acid











07




Bakery wares








07.1




Bread and rolls





Group I


Additives


 


 


except products in 7.1.1 and 7.1.2




E 150a-d


Caramels



quantum satis



 


only malt bread




E 200-203


Sorbic acid — sorbates


2 000 


(1) (2)


only prepacked sliced bread and rye-bread, partially baked, prepacked bakery wares intended for retail sale and energy-reduced bread intended for retail sale




E 280-283


Propionic acid — propionates


3 000 


(1) (6)


only prepacked sliced bread and rye bread




E 280-283


Propionic acid — propionates


2 000 


(1) (6)


only energy-reduced bread, partially baked prepacked bread and prepacked rolls and pitta, prepacked polsebrod, boller and dansk flutes




E 280-283


Propionic acid — propionates


1 000 


(1) (6)


only prepacked bread




E 338-452


Phosphoric acid — phosphates — di-, tri- and polyphosphates


20 000 


(1) (4)


only soda bread




E 481-482


Stearoyl-2-lactylates


3 000 


(1)


except products in 7.1.1 and 7.1.2




E 483


Stearyl tartrate


4 000 


 


except products in 7.1.1 and 7.1.2










(1):


The additives may be added individually or in combination














(2):


The maximum level is applicable to the sum and the levels are expressed as the free acid














(4):


The maximum level is expressed as P2O5















(6):


Propionic acid and its salts may be present in certain fermented products resulting from the fermentation process following good manufacturing practice











07.1.1




Bread prepared solely with the following ingredients: wheat flour, water, yeast or leaven, salt





E 260


Acetic acid



quantum satis



 


 




E 261


Potassium acetate



quantum satis



 


 




E 262


Sodium acetates



quantum satis



 


 




E 263


Calcium acetate



quantum satis



 


 




E 270


Lactic acid



quantum satis



 


 




E 300


Ascorbic acid



quantum satis



 


 




E 301


Sodium ascorbate



quantum satis



 


 




E 302


Calcium ascorbate



quantum satis



 


 




E 304


Fatty acid esters of ascorbic acid



quantum satis



 


 




E 322


Lecithins



quantum satis



 


 




E 325


Sodium lactate



quantum satis



 


 




E 326


Potassium lactate



quantum satis



 


 




E 327


Calcium lactate



quantum satis



 


 




E 471


Mono- and diglycerides of fatty acids



quantum satis



 


 




E 472a


Acetic acid esters of mono- and diglycerides of fatty acids



quantum satis



 


 




E 472d


Tartaric acid esters of mono- and diglycerides of fatty acids



quantum satis



 


 




E 472e


Mono- and diacety tartaric acid esters of mono- and diglycerides of fatty acids



quantum satis



 


 




E 472f


Mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids



quantum satis



 


 







07.1.2




Pain courant français; Friss búzakenyér, fehér és félbarna kenyerek





E 260


Acetic acid



quantum satis



 


 




E 261


Potassium acetate



quantum satis



 


only Friss búzakenyér, fehér és félbarna kenyerek





E 262


Sodium acetates



quantum satis



 


only Friss búzakenyér, fehér és félbarna kenyerek





E 263


Calcium acetate



quantum satis



 


only Friss búzakenyér, fehér és félbarna kenyerek





E 270


Lactic acid



quantum satis



 


only Friss búzakenyér, fehér és félbarna kenyerek





E 300


Ascorbic acid



quantum satis



 


 




E 301


Sodium ascorbate



quantum satis



 


only Friss búzakenyér, fehér és félbarna kenyerek





E 302


Calcium ascorbate



quantum satis



 


only Friss búzakenyér, fehér és félbarna kenyerek





E 304


Fatty acid esters of ascorbic acid



quantum satis



 


only Friss búzakenyér, fehér és félbarna kenyerek





E 322


Lecithins



quantum satis



 


 




E 325


Sodium lactate



quantum satis



 


only Friss búzakenyér, fehér és félbarna kenyerek





E 326


Potassium lactate



quantum satis



 


only Friss búzakenyér, fehér és félbarna kenyerek





E 327


Calcium lactate



quantum satis



 


only Friss búzakenyér, fehér és félbarna kenyerek





E 471


Mono- and diglycerides of fatty acids



quantum satis



 


 







07.2




Fine bakery wares





Group I


Additives


 


 


 




Group II


Colours at quantum satis




quantum satis



 


 




Group III


Colours with combined maximum limit


200 


(25)


 




Group IV


Polyols



quantum satis



 


only energy-reduced or with no added sugar




E 160b


Annatto, Bixin, Norbixin


10 


 


 




E 160d


Lycopene


25 


 


 




E 200-203


Sorbic acid — sorbates


2 000 


(1) (2)


only with a water activity of more than 0,65




E 220-228


Sulphur dioxide — sulphites


50 


 


only dry biscuits




E 280-283


Propionic acid — propionates


2 000 


(1) (6)


only prepacked fine bakery wares, (including flour confectionery) with a water activity of more than 0,65




E 310-320


Gallates, TBHQ and BHA


200 


(1)


only cake mixes




E 338-452


Phosphoric acid — phosphates — di-, tri- and polyphosphates


20 000 


(1) (4)


 




E 392


Extracts of rosemary


200 


(41) (46)


 




E 405


Propane-1, 2-diol alginate


2 000 


 


 




E 426


Soybean hemicellulose


10 000 


 


only prepackaged fine bakery wares intended for retail sale




E 432-436


Polysorbates


3 000 


(1)


 




E 473-474


Sucrose esters of fatty acids — sucroglycerides


10 000 


(1)


 




E 475


Polyglycerol esters of fatty acids


10 000 


 


 




E 477


Propane-1,2-diol esters of fatty acids


5 000 


 


 




E 481-482


Stearoyl-2-lactylates


5 000 


(1)


 




E 483


Stearyl tartrate


4 000 


 


 




E 491-495


Sorbitan esters


10 000 


(1)


 




E 541


Sodium aluminium phosphate acidic


1 000 


(38)


only scones and sponge wares




E 901


Beeswax, white and yellow



quantum satis



 


only as glazing agents only for small products of fine bakery wares coated with chocolate




E 902


Candelilla wax



quantum satis



 


only as glazing agents only for small products of fine bakery wares coated with chocolate




E 903


Carnauba wax


200 


 


only as glazing agents only for small products of fine bakery wares coated with chocolate




E 904


Shellac



quantum satis



 


only as glazing agents only for small products of fine bakery wares coated with chocolate




E 950


Acesulfame K


2 000 


 


only cornets and wafers, for ice-cream, with no added sugar




E 954


Saccharin and its Na, K and Ca salts


800 


(52)


only cornets and wafers, for ice-cream, with no added sugar




E 955


Sucralose


800 


 


only cornets and wafers, for ice-cream, with no added sugar




E 959


Neohesperidine DC


50 


 


only cornets and wafers, for ice-cream, with no added sugar




E 961


Neotame


60 


 


only cornets and wafers, for ice-cream, with no added sugar




E 950


Acesulfame K


2 000 


 


only essoblaten — wafer paper




E 951


Aspartame


1 000 


 


only essoblaten — wafer paper




E 954


Saccharin and its Na, K and Ca salts


800 


(52)


only essoblaten — wafer paper




E 955


Sucralose


800 


 


only essoblaten — wafer paper




E 961


Neotame


60 


 


only essoblaten — wafer paper




E 962


Salt of aspartame-acesulfame


1 000 


(11)b (49) (50)


only essoblaten — wafer paper




E 950


Acesulfame K


1 000 


 


only fine bakery products for special nutritional uses




E 951


Aspartame


1 700 


 


only fine bakery products for special nutritional uses




E 952


Cyclamic acid and its Na and Ca salts


1 600 


(51)


only fine bakery products for special nutritional uses




E 954


Saccharin and its Na, K and Ca salts


170 


(52)


only fine bakery products for special nutritional uses




E 955


Sucralose


700 


 


only fine bakery products for special nutritional uses




E 959


Neohesperidine DC


150 


 


only fine bakery products for special nutritional uses




E 961


Neotame


55 


 


only fine bakery products for special nutritional uses




E 962


Salt of aspartame-acesulfame


1 000 


(11)a (49) (50)


only fine bakery products for special nutritional uses










(1):


The additives may be added individually or in combination














(2):


The maximum level is applicable to the sum and the levels are expressed as the free acid














(4):


The maximum level is expressed as P2O5















(6):


Propionic acid and its salts may be present in certain fermented products resulting from the fermentation process following good manufacturing practice














(11):


Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent














(41):


Expressed on fat basis














(49):


The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)














(50):


The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951














(51):


Maximum usable levels are expressed in free acid














(52):


Maximum usable levels are expressed in free imide














(25):


The quantities of each of the colours E 110, E 122, E 124 and E 155 may not exceed 50 mg/kg or mg/l














(38):


Expressed as aluminium














(46):


As the sum of carnosol and carnosic acid











08




Meat








08.1




Unprocessed meat








08.1.1




Unprocessed meat other than meat preparations as defined by Regulation (EC) No 853/2004





E 129


Allura Red AG



quantum satis



 


only for the purpose of health marking




E 133


Brilliant Blue FCF



quantum satis



 


only for the purpose of health marking




E 155


Brown HT



quantum satis



 


only for the purpose of health marking







08.1.2




Meat preparations as defined by Regulation (EC) No 853/2004





E 120


Cochineal, Carminic acid, Carmines


100 


 


only breakfast sausages with a minimum cereal content of 6 % and burger meat with a minimum vegetable and/or cereal content of 4 % mixed within the meat; In these products, the meat is minced in such a way so that the muscle and fat tissue are completely dispersed, so that fibre makes an emulsion with the fat, giving those products their typical appearance




E 129


Allura Red AG


25 


 


only breakfast sausages with a minimum cereal content of 6 % and burger meat with a minimum vegetable and/or cereal content of 4 % mixed within the meat; In these products, the meat is minced in such a way so that the muscle and fat tissue are completely dispersed, so that fibre makes an emulsion with the fat, giving those products their typical appearance




E 150a-d


Caramels



quantum satis



 


only breakfast sausages with a minimum cereal content of 6 % and burger meat with a minimum vegetable and/or cereal content of 4 % mixed within the meat; In these products, the meat is minced in such a way so that the muscle and fat tissue are completely dispersed, so that fibre makes an emulsion with the fat, giving those products their typical appearance




E 220-228


Sulphur dioxide — sulphites


450 


(1) (3)


only breakfast sausages; Burger meat with a minimum vegetable and/or cereal content of 4 % mixed within the meat




E 220-228


Sulphur dioxide — sulphites


450 


(1) (3)


only salsicha fresca, longaniza fresca, butifarra fresca





E 261


Potassium acetate



quantum satis



 


only prepacked preparations of fresh minced meat




E 262


Sodium acetates



quantum satis



 


only prepacked preparations of fresh minced meat




E 300


Ascorbic acid



quantum satis



 


only gehakt and prepacked preparations of fresh minced meat




E 301


Sodium ascorbate



quantum satis



 


only gehakt and prepacked preparations of fresh minced meat




E 302


Calcium ascorbate



quantum satis



 


only gehakt and prepacked preparations of fresh minced meat




E 325


Sodium lactate



quantum satis



 


only prepacked preparations of fresh minced meat




E 326


Potassium lactate



quantum satis



 


only prepacked preparations of fresh minced meat




E 330


Citric acid



quantum satis



 


only gehakt and prepacked preparations of fresh minced meat




E 331


Sodium citrates



quantum satis



 


only gehakt and prepacked preparations of fresh minced meat




E 332


Potassium citrates



quantum satis



 


only gehakt and prepacked preparations of fresh minced meat




E 333


Calcium citrates



quantum satis



 


only gehakt and prepacked preparations of fresh minced meat




E 338-452


Phosphoric acid — phosphates — di-, tri- and polyphosphates


5 000 


(1) (4)


only breakfast sausages; in this product, the meat is minced in such a way so that the muscle and fat tissue are completely dispersed, so that fibre makes an emulsion with the fat, giving the product its typical appearance




E 553b


Talc



quantum satis



 


only surface treatment of sausages










(1):


The additives may be added individually or in combination














(3):


Maximum levels are expressed as SO2 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














(4):


The maximum level is expressed as P2O5












08.2




Processed meat








08.2.1




Non-heat-treated processed meat





Group I


Additives


 


 


 




E 100


Curcumin


20 


 


only sausages




E 100


Curcumin



quantum satis



 


only pasturmas





E 101


Riboflavins



quantum satis



 


only pasturmas





E 110


Sunset yellow FCF/Orange Yellow S


135 


 


only sobrasada





E 120


Cochineal, Carminic acid, Carmines


100 


 


only sausages




E 120


Cochineal, Carminic acid, Carmines


200 


 


only chorizo sausage/salchichon





E 120


Cochineal, Carminic acid, Carmines



quantum satis



 


only pasturmas





E 124


Ponceau 4R, Cochineal Red A


250 


 


only chorizo sausage/salchichon





E 124


Ponceau 4R, Cochineal Red A


200 


 


only sobrasada





E 150a-d


Caramels



quantum satis



 


only sausages




E 160a


Carotenes


20 


 


only sausages




E 160c


Paprika extract, capsanthin, capsorubin


10 


 


only sausages




E 162


Beetroot Red, betanin



quantum satis



 


only sausages




E 200-219


Sorbic acid — sorbates; Benzoic acid — benzoates; p-hydroxybenzoates



quantum satis



(1) (2)


only surface treatment of dried meat products




E 235


Natamycin


1 


(8)


only surface treatment of dried cured sausages




E 249-250


Nitrites


150 


(7)


 




E 251-252


Nitrates


150 


(7)


 




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




E 310-320


Gallates, TBHQ and BHA


200 


(1) (13)


only dehydrated meat




E 315


Erythorbic acid


500 


(9)


only cured products and preserved products




E 316


Sodium erythorbate


500 


(9)


only cured products and preserved products




E 338-452


Phosphoric acid — phosphates — di-, tri- and polyphosphates


5 000 


(1) (4)


 




E 392


Extracts of rosemary


100 


(46)


only dried sausages




E 392


Extracts of rosemary


150 


(41) (46)


excluding dried sausages




E 392


Extracts of rosemary


150 


(46)


only dehydrated meat




E 553b


Talc



quantum satis



 


surface treatment of sausages




E 959


Neohesperidine DC


5 


 


as flavour enhancer only










(1):


The additives may be added individually or in combination














(2):


The maximum level is applicable to the sum and the levels are expressed as the free acid














(4):


The maximum level is expressed as P2O5















(7):


Maximum amount that may be added during manufacturing














(8):


mg/dm2 surface, not present at a depth of 5 mm














(9):


E 315 and E 316 are authorised individually or in combination, maximum limit is expressed as erythorbic acid














(13):


Maximum limit expressed on fat














(41):


Expressed on fat basis














(46):


As the sum of carnosol and carnosic acid











08.2.2




Heat-treated processed meat





Group I


Additives


 


 


except foie gras, foie gras entier, blocs de foie gras, Libamáj, libamáj egészben, libamáj tömbben





E 100


Curcumin


20 


 


only sausages, pâtés and terrines




E 120


Cochineal, Carminic acid, Carmines


100 


 


only sausages, pâtés and terrines




E 129


Allura Red AG


25 


 


only luncheon meat





E 150a-d


Caramels



quantum satis



 


only sausages, pâtés and terrines




E 160a


Carotenes


20 


 


only sausages, pâtés and terrines




E 160c


Paprika extract, capsanthin, capsorubin


10 


 


only sausages, pâtés and terrines




E 162


Beetroot Red, betanin



quantum satis



 


only sausages, pâtés and terrines




E 200-203; 214-219


Sorbic acid — sorbates; p-hydroxybenzoates


1 000 


(1) (2)


only pâté




E 200-203


Sorbic acid — sorbates


1 000 


(1) (2)


only aspic




E 210-213


Benzoic acid — benzoates


500 


(1) (2)


only aspic




E 249-250


Nitrites


150 


(7) (59)


Except sterilised meat products (Fo > 3,00)




E 249-250


Nitrites


100 


(7) (58) (59)


only sterilised meat products (Fo > 3,00)




E 300


Ascorbic acid



quantum satis



 


only foie gras, foie gras entier, blocs de foie gras / Libamáj, libamáj egészben, libamáj tömbben





E 301


Sodium ascorbate



quantum satis



 


only foie gras, foie gras entier, blocs de foie gras / Libamáj, libamáj egészben, libamáj tömbben





E 315


Erythorbic acid


500 


(9)


only cured meat products and preserved meat products




E 316


Sodium erythorbate


500 


(9)


only cured meat products and preserved meat products




E 338-452


Phosphoric acid — phosphates — di-, tri- and polyphosphates


5 000 


(1) (4)


except foie gras, foie gras entier, blocs de foie gras, Libamáj, libamáj egészben, libamáj tömbben





E 385


Calcium disodium ethylene diamine tetra-acetate (Calcium disodium EDTA)


250 


 


only libamáj, libamáj egészben, libamáj tömbben





E 392


Extracts of rosemary


150 


(41) (46)


excluding dried sausages




E 392


Extracts of rosemary


100 


(46)


only dried sausages




E 392


Extracts of rosemary


150 


(46)


Only dehydrated meat




E 427


Cassia gum


1 500 


 


 




E 473-474


Sucrose esters of fatty acids — sucroglycerides


5 000 


(1), (41)


except foie gras, foie gras entier, blocs de foie gras, Libamáj, libamáj egészben, libamáj tömbben





E 481-482


Stearoyl-2-lactylates


4 000 


(1)


only minced and diced canned meat products




E 553b


Talc



quantum satis



 


surface treatment of sausages only




E 959


Neohesperidine DC


5 


 


as flavour enhancer only, except for foie gras, foie gras entier, blocs de foie gras, Libamáj, libamáj egészben, libamáj tömbben











(1):


The additives may be added individually or in combination














(2):


The maximum level is applicable to the sum and the levels are expressed as the free acid














(4):


The maximum level is expressed as P2O5















(7):


Maximum amount that may be added during manufacturing














(9):


E 315 and E 316 are authorised individually or in combination, maximum limit is expressed as erythorbic acid














(41):


Expressed on fat basis














(46):


As the sum of carnosol and carnosic acid














(58):


Fo-value 3 is equivalent to 3 minutes heating at 121 °C (reduction of the bacterial load of one billion spores in each 1 000  cans to one spore in a thousand cans)














(59):


Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment











08.2.3




Casings and coatings and decorations for meat





Group I


Additives


 


 


 




Group II


Colours at quantum satis




quantum satis



 


except edible external coating of pasturmas





Group III


Colours with combined maximum limit


500 


 


only decorations and coatings except edible external coating of pasturmas





Group III


Colours with combined maximum limit



quantum satis



 


only edible casings




E 100


Curcumin



quantum satis



 


only edible external coating of pasturmas





E 101


Riboflavins



quantum satis



 


only edible external coating of pasturmas





E 120


Cochineal, Carminic acid, Carmines



quantum satis



 


only edible external coating of pasturmas





E 160b


Annatto, Bixin, Norbixin


20 


 


 




E 160d


Lycopene


500 


 


only decorations and coatings except edible external coating of pasturmas





E 160d


Lycopene


30 


 


only edible casings




E 200-203


Sorbic acid — sorbates



quantum satis



 


only collagen-based casings with water activity greater than 0,6




E 200-203; 214-219


Sorbic acid — sorbates; p-hydroxybenzoates


1 000 


(1) (2)


only jelly coatings of meat products (cooked, cured or dried)




E 338-452


Phosphoric acid — phosphates — di-, tri- and polyphosphates


4 000 


(1) (4)


only glazings for meat










(1):


The additives may be added individually or in combination














(2):


The maximum level is applicable to the sum and the levels are expressed as the free acid














(4):


The maximum level is expressed as P2O5












08.2.4




Traditionally cured meat products with specific provisions concerning nitrites and nitrates








08.2.4.1




Traditional immersion cured products (Meat products cured by immersion in a curing solution containing nitrites and/or nitrates, salt and other components)





E 249-250


Nitrites


175 


(39)



only Wiltshire bacon and similar products: Meat is injected with curing solution followed by immersion curing for 3 to 10 days. The immersion brine solution also includes microbiological starter cultures




E 251-252


Nitrates


250 


(39) (59)



only Wiltshire bacon and similar products: Meat is injected with curing solution followed by immersion curing for 3 to 10 days. The immersion brine solution also includes microbiological starter cultures




E 249-250


Nitrites


100 


(39)



only Wiltshire ham and similar products: Meat is injected with curing solution followed by immersion curing for 3 to 10 days. The immersion brine solution also includes microbiological starter cultures




E 251-252


Nitrates


250 


(39) (59)



only Wiltshire ham and similar products: Meat is injected with curing solution followed by immersion curing for 3 to 10 days. The immersion brine solution also includes microbiological starter cultures




E 249-250


Nitrites


175 


(39)



only Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinho fumado and similar products: Immersion cured for 3 to 5 days. Product is not heat-treated and has a high water activity




E 251-252


Nitrates


250 


(39) (59)



only Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinho fumado and similar products: Immersion cured for 3 to 5 days. Product is not heat-treated and has a high water activity




E 249-250


Nitrites


50 


(39)



only cured tongue
: Immersion cured for at least 4 days and pre-cooked




E 251-252


Nitrates


10 


(39) (59)



only cured tongue
: Immersion cured for at least 4 days and pre-cooked




E 249-250


Nitrites


150 


(7)



only kylmâsavustettu poronliha/kallrökt renkött
: Meat is injected with curing solution followed by immersion curing. Curing time is 14 to 21 days followed by maturation in cold-smoke for 4 to 5 weeks




E 251-252


Nitrates


300 


(7)



only kylmâsavustettu poronliha/kallrökt renkött
: Meat is injected with curing solution followed by immersion curing. Curing time is 14 to 21 days followed by maturation in cold-smoke for 4 to 5 weeks




E 249-250


Nitrites


150 


(7)



only bacon, filet de bacon and similar products: Immersion cured for 4 to 5 days at 5 to 7 °C, matured for typically 24 to 40 hours at 22 °C, possibly smoked for 24 hrs at 20 to 25 °C and stored for 3 to 6 weeks at 12 to 14 °C




E 251-252


Nitrates


250 


(7) (40) (59)



only bacon, filet de bacon and similar products: Immersion cured for 4 to 5 days at 5 to 7 °C, matured for typically 24 to 40 hours at 22 °C, possibly smoked for 24 hrs at 20 to 25 °C and stored for 3 to 6 weeks at 12 to 14 °C.




E 249-250


Nitrites


50 


(39)



only rohschinken, nassgepökelt and similar products: Curing time depending on the shape and weight of meat pieces for approximately 2 days/kg followed by stabilisation/maturation




E 251-252


Nitrates


250 


(39)



only rohschinken, nassgepökelt and similar products: Curing time depending on the shape and weight of meat pieces for approximately 2 days/kg followed by stabilisation/maturation










(7):


Maximum added amount














(39):


Maximum residual amount, residue level at the end the production process














(40):


Without added nitrites














(59):


Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment











08.2.4.2




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).





E 249-250


Nitrites


175 


(39)



only dry cured bacon and similar products Dry curing followed by maturation for at least 4 days




E 251-252


Nitrates


250 


(39) (59)



only dry cured bacon and similar products: Dry curing followed by maturation for at least 4 days




E 249-250


Nitrites


100 


(39)



only dry cured ham and similar products: Dry curing followed by maturation for at least 4 days




E 251-252


Nitrates


250 


(39) (59)



only dry cured ham and similar products: Dry curing followed by maturation for at least 4 days




E 251-252


Nitrates


250 


(39) (59)



only jamon curado, paleta curada, lomo embuchado y cecina and similar products: Dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days




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 month




E 251-252


Nitrates


250 


(39) (59)



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




E 251-252


Nitrates


250 


(39) (40) (59)



only jambon sec, jambon sel and other similar dried cured products: 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




E 249-250


Nitrites


50 


(39)



only rohschinken, trockengepökelt and similar products: Curing time depending on the shape and weight of meat pieces for approximately 10 to 14 days followed by stabilisation/maturation




E 251-252


Nitrates


250 


(39) (59)



only rohschinken, trockengepökelt and similar products: Curing time depending on the shape and weight of meat pieces for approximately 10 to 14 days followed by stabilisation/maturation










(39):


Maximum residual amount, residue level at the end the production process














(40):


Without added nitrites














(59):


Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment











08.2.4.3




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)





E 249-250


Nitrites


50 


(39)



only rohschinken, trocken-/nasgepökelt and similar products: 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




E 251-252


Nitrates


250 


(39) (59)



only rohschinken, trocken-/nasgepökelt and similar products: 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




E 249-250


Nitrites


50 


(39)



only jellied veal and brisket
: Injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hours




E 251-252


Nitrates


10 


(39) (59)



only jellied veal and brisket
: Injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hours




E 251-252


Nitrates


300 


(40) (7)



only rohwürste (salami and kantwurst)
: Product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7




E 251-252


Nitrates


250 


(40) (7) (59)



only Salchichon y chorizo traducionales de larga curacion and similar products: Maturation period of at least 30 days




E 249-250


Nitrites


180 


(7)



only vysočina, selský salám, turistický trvanlivý salám, poličan, herkules, lovecký salám, dunjaská klobása, paprikás and similar products: Dried product cooked to 70 °C 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




E 251-252


Nitrates


250 


(40) (7) (59)



only saucissons sec and similar products
: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18 to 22 °C or lower (10 to 12 °C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7










(7):


Maximum added amount














(39):


Maximum residual amount, residue level at the end the production process














(40):


Without added nitrites














(59):


Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment











09




Fish and fisheries products








09.1




Unprocessed fish and fisheries products








09.1.1




Unprocessed fish





Group IV


Polyols



quantum satis



 


only frozen and deep-frozen unprocessed fish for purposes other than sweetening




E 300


Ascorbic acid



quantum satis



 


 




E 301


Sodium ascorbate



quantum satis



 


 




E 302


Calcium ascorbate



quantum satis



 


 




E 315


Erythorbic acid


1 500 


(9)


only frozen and deep-frozen fish with red skin




E 316


Sodium erythorbate


1 500 


(9)


only frozen and deep-frozen fish with red skin




E 330


Citric acid



quantum satis



 


 




E 331


Sodium citrates



quantum satis



 


 




E 332


Potassium citrates



quantum satis



 


 




E 333


Calcium citrates



quantum satis



 


 




E 338-452


Phosphoric acid — phosphates — di-, tri- and polyphosphates


5 000 


(1) (4)


only frozen and deep-frozen fish fillets










(1):


The additives may be added individually or in combination














(4):


The maximum level is expressed as P2O5















(9):


E 315 and E 316 are authorised individually or in combination, maximum limit is expressed as erythorbic acid











09.1.2




Unprocessed molluscs and crustaceans





Group IV


Polyols



quantum satis



 


only frozen and deep-frozen unprocessed crustaceans, molluscs and cephalopods; for purposes other than sweetening




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




E 220-228


Sulphur dioxide — sulphites


200 


(3) (10)


only crustaceans of the Penaeidae, Solenoceridae and Aristaeidae family between 80 and 120 units




E 220-228


Sulphur dioxide — sulphites


300 


(3) (10)


only crustaceans of the Penaeidae, Solenoceridae and Aristaeidae family over 120 units




E 300


Ascorbic acid



quantum satis



 


 




E 301


Sodium ascorbate



quantum satis



 


 




E 302


Calcium ascorbate



quantum satis



 


 




E 330


Citric acid



quantum satis



 


 




E 331


Sodium citrates



quantum satis



 


 




E 332


Potassium citrates



quantum satis



 


 




E 333


Calcium citrates



quantum satis



 


 




E 338-452


Phosphoric acid — phosphates — di-, tri- and polyphosphates


5 000 


(1) (4)


only frozen and deep-frozen molluscs and crustaceans




E 385


Calcium disodium ethylene diamine tetra-acetate (Calcium disodium EDTA)


(75)


 


only frozen and deep-frozen crustaceans




E 586


4-Hexylresorcinol


2 


(42)


only in fresh, frozen or deep-frozen crustacean meat










(1):


The additives may be added individually or in combination














(3):


Maximum levels are expressed as SO2 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














(4):


The maximum level is expressed as P2O5















(10):


Maximum limits in edible parts














(42):


As a residue











09.2




Processed fish and fishery products including molluscs and crustaceans





Group I


Additives


 


 


 




Group II


Colours at quantum satis




quantum satis



 


only surimi and similar products and salmon substitutes




Group III


Colours with combined maximum limit


500 


 


only surimi and similar products and salmon substitutes




E 100


Curcumin



quantum satis



 


only fish paste and crustacean paste




E 101


Riboflavins



quantum satis



 


only fish paste and crustacean paste




E 102


Tartrazine


100 


(35)


only fish paste and crustacean paste




E 104


Quinoline Yellow


100 


(35)


only fish paste and crustacean paste




E 110


Sunset Yellow FCF/Orange Yellow S


100 


(35)


only fish paste and crustacean paste




E 120


Cochineal, Carminic acid, Carmines


100 


(35)


only fish paste and crustacean paste




E 122


Azorubine, Carmoisine


100 


(35)


only fish paste and crustacean paste




E 124


Ponceau 4R, Cochineal Red A


100 


(35)


only fish paste and crustacean paste




E 140


Chlorophylls, Chlorophyllins



quantum satis



 


only fish paste and crustacean paste




E 141


Copper complexes of chlorophylls and chlorophyllins



quantum satis



 


only fish paste and crustacean paste




E 142


Green S


100 


(35)


only fish paste and crustacean paste




E 150a-d


Caramels



quantum satis



 


only fish paste and crustacean paste




E 151


Brilliant Black BN, Black BN


100 


(35)


only fish paste and crustacean paste




E 153


Vegetable carbon



quantum satis



 


only fish paste and crustacean paste




E 160a


Carotenes



quantum satis



 


only fish paste and crustacean paste




E 160c


Paprika extract, capsanthin, capsorubin



quantum satis



 


only fish paste and crustacean paste




E 160e


Beta-apo-8′-carotenal (C 30)


100 


(35)


only fish paste and crustacean paste




E 161b


Lutein


100 


(35)


only fish paste and crustacean paste




E 162


Beetroot Red, betanin



quantum satis



 


only fish paste and crustacean paste




E 163


Anthocyanins



quantum satis



 


only fish paste and crustacean paste




E 170


Calcium carbonate



quantum satis



 


only fish paste and crustacean paste




E 171


Titanium dioxide



quantum satis



 


only fish paste and crustacean paste




E 172


Iron oxides and hydroxides



quantum satis



 


only fish paste and crustacean paste




E 100


Curcumin


250 


(36)


only precooked crustacean




E 101


Riboflavins



quantum satis



 


only precooked crustacean




E 102


Tartrazine


250 


(36)


only precooked crustacean




E 110


Sunset Yellow FCF/Orange Yellow S


250 


(36)


only precooked crustacean




E 120


Cochineal, Carminic acid, Carmines


250 


(36)


only precooked crustacean




E 122


Azorubine, Carmoisine


250 


(36)


only precooked crustacean




E 124


Ponceau 4R, Cochineal Red A


250 


(36)


only precooked crustacean




E 129


Allura Red AG


250 


(36)


only precooked crustacean




E 140


Chlorophylls, Chlorophyllins



quantum satis



 


only precooked crustacean




E 141


Copper complexes of chlorophylls and chlorophyllins



quantum satis



 


only precooked crustacean




E 142


Green S


250 


(36)


only precooked crustacean




E 150a-d


Caramels



quantum satis



 


only precooked crustacean




E 151


Brilliant Black BN, Black BN


250 


(36)


only precooked crustacean




E 153


Vegetable carbon



quantum satis



 


only precooked crustacean




E 155


Brown HT



quantum satis



 


only precooked crustacean




E 160a


Carotenes



quantum satis



 


only precooked crustacean




E 160c


Paprika extract, capsanthin, capsorubin



quantum satis



 


only precooked crustacean




E 160e


Beta-apo-8′-carotenal (C 30)


250 


(36)


only precooked crustacean




E 161b


Lutein


250 


(36)


only precooked crustacean




E 162


Beetroot Red, betanin



quantum satis



 


only precooked crustacean




E 163


Anthocyanins



quantum satis



 


only precooked crustacean




E 171


Titanium dioxide



quantum satis



 


only precooked crustacean




E 100


Curcumin



quantum satis



 


only smoked fish




E 101


Riboflavins



quantum satis



 


only smoked fish




E 102


Tartrazine


100 


(37)


only smoked fish




E 110


Sunset Yellow FCF/Orange Yellow S


100 


(37)


only smoked fish




E 120


Cochineal, Carminic acid, Carmines


100 


(37)


only smoked fish




E 124


Ponceau 4R, Cochineal Red A


100 


(37)


only smoked fish




E 141


Copper complexes of chlorophylls and chlorophyllins



quantum satis



 


only smoked fish




E 151


Brilliant Black BN, Black BN


100 


(37)


only smoked fish




E 153


Vegetable carbon



quantum satis



 


only smoked fish




E 160a


Carotenes



quantum satis



 


only smoked fish




E 160b


Annatto, Bixin, Norbixin


10 


 


only smoked fish




E 160c


Paprika extract, capsanthin, capsorubin



quantum satis



 


only smoked fish




E 160e


Beta-apo-8′-carotenal (C 30)


100 


(37)


only smoked fish




E 171


Titanium dioxide



quantum satis



 


 




E 172


Iron oxides and hydroxides



quantum satis



 


 




E 163


Anthocyanins



quantum satis



(37)


only smoked fish




E 160d


Lycopene


10 


 


only salmon substitute




E 160d


Lycopene


30 


 


only fish and crustacean paste, pre-cooked crustaceans, surimi, smoked fish




E 200-203


Sorbic acid — sorbates


1 000 


(1) (2)


aspic




E 200-213


Sorbic acid — sorbates; Benzoic acid — benzoates


200 


(1) (2)


only salted, dried fish




E 200-213


Sorbic acid — sorbates; Benzoic acid — benzoates


2 000 


(1) (2)


only semi-preserved fish and fisheries products including crustaceans, molluscs, surimi and fish/crustacean paste; cooked crustaceans and molluscs




E 200-213


Sorbic acid — sorbates; Benzoic acid — benzoates


6 000 


 


only cooked Crangon crangon and Crangon vulgaris





E 210-213


Benzoic acid — benzoates


1 000 


(1) (2)


only cooked crustaceans and molluscs




E 220-228


Sulphur dioxide — sulphites


50 


(3) (10)


only cooked crustaceans and cephalopods




E 220-228


Sulphur dioxide — sulphites


135 


(3) (10)


only cooked crustaceans of the Penaeidae, Solenoceridae and Aristaeidae family up to 80 units




E 220-228


Sulphur dioxide — sulphites


180 


(3) (10)


only cooked crustaceans of the Penaeidae, Solenoceridae and Aristaeidae family between 80 and 120 units




E 220-228


Sulphur dioxide — sulphites


200 


(3)


only dried salted fish of the “Gadidae” species




E 220-228


Sulphur dioxide — sulphites


270 


(3) (10)


only cooked crustaceans of the Penaeidae, Solenoceridae and Aristaeidae family over 120 units




E 251-252


Nitrates


500 


 


only pickled herring and sprat




E 315


Erythorbic acid


1 500 


(9)


only preserved and semi-preserved fish products




E 316


Sodium erythorbate


1 500 


(9)


only preserved and semi-preserved fish products




E 392


Extracts of rosemary


150 


(41) (46)


 




E 950


Acesulfame K


200 


 


only sweet-sour preserves and semi-preserves of fish and marinades of fish, crustaceans and molluscs




E 951


Aspartame


300 


 


only sweet-sour preserves and semi-preserves of fish and marinades of fish, crustaceans and molluscs




E 954


Saccharin and its Na, K and Ca salts


160 


 


only sweet-sour preserves and semi-preserves of fish and marinades of fish, crustaceans and molluscs




E 955


Sucralose


120 


 


only sweet-sour preserves and semi-preserves of fish and marinades of fish, crustaceans and molluscs




E 959


Neohesperidine DC


30 


 


only sweet-sour preserves and semi-preserves of fish and marinades of fish, crustaceans and molluscs




E 961


Neotame


10 


 


only sweet-sour preserves and semi-preserves of fish and marinades of fish, crustaceans and molluscs




E 962


Salt of aspartame-acesulfame


200 


(11)a


only sweet-sour preserves and semi-preserves of fish and marinades of fish, crustaceans and molluscs




E 338-452


Phosphoric acid — phosphates — di-, tri- and polyphosphates


1 000 


(1) (4)


only canned crustaceans products; surimi and similar products




E 338-452


Phosphoric acid — phosphates — di-, tri- and polyphosphates


5 000 


(1) (4)


only fish and crustacean paste and in processed frozen and deep-frozen molluscs and crustaceans




E 385


Calcium disodium ethylene diamine tetra-acetate (Calcium disodium EDTA)


75 


 


only canned and bottled fish, crustaceans and molluscs










(1):


The additives may be added individually or in combination














(2):


The maximum level is applicable to the sum and the levels are expressed as the free acid














(3):


Maximum levels are expressed as SO2 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














(4):


The maximum level is expressed as P2O5















(9):


E 315 and E 316 are authorised individually or in combination, maximum limit is expressed as erythorbic acid














(10):


Maximum limits in edible parts














(11):


Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent














(35):


Maximum individually or for the combination of E 102, E 104, E 110, E 120, E 122, E 124, E 142, E 151, E 160e, E 161b














(36):


Maximum individually or for the combination of E 102, E 110, E 120, E 122, E 124, E 129, E 142, E 151, E 160e, E 161b














(37):


Maximum individually or for the combination of E 102, E 110, E 120, E 124, E 151, E 160e














(41):


Expressed on fat basis














(46):


As the sum of carnosol and carnosic acid











09.3




Fish roe





Group I


Additives


 


 


only processed fish roe




Group II


Colours at quantum satis




quantum satis



 


except Sturgeons’ eggs (Caviar)




Group III


Colours with combined maximum limit


300 


 


except Sturgeons’ eggs (Caviar)




E 123


Amaranth


30 


 


except Sturgeons’ eggs (Caviar)




E 160d


Lycopene


30 


 


except Sturgeons’ eggs (Caviar)




E 200-213


Sorbic acid — sorbates; Benzoic acid — benzoates


2 000 


(1) (2)


only semi-preserved fish products including fish roe products




E 284


Boric acid


4 000 


(54)


only Sturgeons’ eggs (Caviar)




E 285


Sodium tetraborate (borax)


4 000 


(54)


only Sturgeons’ eggs (Caviar)




E 315


Erythorbic acid


1 500 


(9)


only preserved and semi-preserved fish products




E 316


Sodium erythorbate


1 500 


(9)


only preserved and semi-preserved fish products










(1):


The additives may be added individually or in combination














(2):


The maximum level is applicable to the sum and the levels are expressed as the free acid














(9):


E 315 and E 316 are authorised individually or in combination, maximum limit is expressed as erythorbic acid














(54):


Expressed as boric acid











10




Eggs and egg products








10.1




Unprocessed eggs





The food colours listed in Annex II, part B 1 may be used for the decorative colouring of egg shells or for the stamping of egg shells as provided in Regulation (EC) No 589/2008







10.2




Processed eggs and egg products





The food colours listed in part B 1 of this Annex may be used for the decorative colouring of egg shells




Group I


Additives


 


 


 




E 1505


Triethyl citrate



quantum satis



 


only dried egg white




E 200-203


Sorbic acid — sorbates


1 000 


(1) (2)


only dehydrated and concentrated frozen and deep frozen egg products




E 200-213


Sorbic acid — sorbates; Benzoic acid — benzoates


5 000 


(1) (2)


only liquid egg (white, yolk or whole egg)




E 234


Nisin


6,25 


 


only pasteurised liquid egg (white, yolk or whole egg)




E 338-452


Phosphoric acid — phosphates — di-, tri- and polyphosphates


10 000 


(1) (4)


only liquid egg (white, yolk or whole egg)




E 392


Extracts of rosemary


200 


(46)


 




E 426


Soybean hemicellulose


10 000 


 


only dehydrated and concentrated frozen and deep frozen egg products




E 475


Polyglycerol esters of fatty acids


1 000 


 


 




E 520-523


Aluminium sulphates


30 


(1) (38)


only egg white




E 1505


Triethyl citrate



quantum satis



 


 










(1):


The additives may be added individually or in combination














(2):


The maximum level is applicable to the sum and the levels are expressed as the free acid














(4):


The maximum level is expressed as P2O5















(38):


Expressed as aluminium














(46):


As the sum of carnosol and carnosic acid











11




Sugars, syrups, honey and table-top sweeteners








11.1




Sugars and syrups as defined by Directive 2001/111/EC





E 220-228


Sulphur dioxide — sulphites


10 


(3)


only sugars, except glucose syrup




E 220-228


Sulphur dioxide — sulphites


20 


(3)


only glucose syrup, whether or not dehydrated




E 338-452


Phosphoric acid — phosphates — di-, tri- and polyphosphates


10 000 


(4)


only dried powdered foods




E 551-559


Silicon dioxide — silicates



quantum satis



(1)


only foods in tablet and coated tablet form




E 551-559


Silicon dioxide — silicates


10 000 


(1)


only dried powdered foods










(1):


The additives may be added individually or in combination














(3):


Maximum levels are expressed as SO2 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














(4):


The maximum level is expressed as P2O5












11.2




Other sugars and syrups





Group I


Additives


 


 


 




E 220-228


Sulphur dioxide — sulphites


40 


(3)


 




E 220-228


Sulphur dioxide — sulphites


70 


(3)


only treacle and molasses










(3):


Maximum levels are expressed as SO2 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









11.3




Honey as defined in Directive 2001/110/EC








11.4




Table-top sweeteners








11.4.1




Table-top sweeteners in liquid form





Group IV


Polyols



quantum satis



 


 




E 950


Acesulfame K



quantum satis



 


 




E 951


Aspartame



quantum satis



 


 




E 952


Cyclamic acid and its Na and Ca salts



quantum satis



 


 




E 954


Saccharin and its Na, K and Ca salts



quantum satis



 


 




E 955


Sucralose



quantum satis



 


 




E 957


Thaumatin



quantum satis



 


 




E 959


Neohesperidine DC



quantum satis



 


 




E 961


Neotame



quantum satis



 


 




E 962


Salt of aspartame-acesulfame



quantum satis



 


 




E 200-219


Sorbic acid — sorbates; Benzoic acid — benzoates; p-hydroxybenzoates


500 


(1) (2)


only if the water content higher than 75 %




E 330


Citric acid



quantum satis



 


 




E 331


Sodium citrates



quantum satis



 


 




E 407


Carrageenan



quantum satis



 


 




E 410


Locust bean gum



quantum satis



 


 




E 412


Guar gum



quantum satis



 


 




E 413


Tragacanth



quantum satis



 


 




E 414


Gum arabic (acacia gum)



quantum satis



 


 




E 415


Xanthan gum



quantum satis



 


 




E 418


Gellan gum



quantum satis



 


 




E 422


Glycerol



quantum satis



 


 




E 440


Pectins



quantum satis



 


 




E 460(i)


Microcrystalline cellulose



quantum satis



 


 




E 463


Hydroxypropyl cellulose



quantum satis



 


 




E 464


Hydroxypropyl methyl cellulose



quantum satis



 


 




E 465


Ethyl methyl cellulose



quantum satis



 


 




E 466


Carboxy methyl cellulose



quantum satis



 


 




E 500


Sodium carbonates



quantum satis



 


 




E 501


Potassium carbonates



quantum satis



 


 




E 575


Glucono-delta-lactone



quantum satis



 


 




E 640


Glycine and its sodium salt



quantum satis



 


 










(1):


The additives may be added individually or in combination














(2):


The maximum level is applicable to the sum and the levels are expressed as the free acid











11.4.2




Table-top sweeteners in powder form





Group IV


Polyols



quantum satis



 


 




E 950


Acesulfame K



quantum satis



 


 




E 951


Aspartame



quantum satis



 


 




E 952


Cyclamic acid and its Na and Ca salts



quantum satis



 


 




E 954


Saccharin and its Na, K and Ca salts



quantum satis



 


 




E 955


Sucralose



quantum satis



 


 




E 957


Thaumatin



quantum satis



 


 




E 959


Neohesperidine DC



quantum satis



 


 




E 961


Neotame



quantum satis



 


 




E 962


Salt of aspartame-acesulfame



quantum satis



 


 




E 327


Calcium lactate



quantum satis



 


 




E 330


Citric acid



quantum satis



 


 




E 331


Sodium citrates



quantum satis



 


 




E 336


Potassium tartrates



quantum satis



 


 




E 341


Calcium phosphates



quantum satis



 


 




E 407


Carrageenan



quantum satis



 


 




E 410


Locust bean gum



quantum satis



 


 




E 412


Guar gum



quantum satis



 


 




E 413


Tragacanth



quantum satis



 


 




E 414


Gum arabic (acacia gum)



quantum satis



 


 




E 415


Xanthan gum



quantum satis



 


 




E 418


Gellan gum



quantum satis



 


 




E 440


Pectins



quantum satis



 


 




E 460


Cellulose



quantum satis



 


 




E 461


Methyl cellulose



quantum satis



 


 




E 463


Hydroxypropyl cellulose



quantum satis



 


 




E 464


Hydroxypropyl methyl cellulose



quantum satis



 


 




E 465


Ethyl methyl cellulose



quantum satis



 


 




E 466


Carboxy methyl cellulose



quantum satis



 


 




E 468


Cross-linked sodium carboxy methyl cellulose


50 000 


 


 




E 500


Sodium carbonates



quantum satis



 


 




E 501


Potassium carbonates



quantum satis



 


 




E 551-559


Silicon dioxide — silicates


10 000 


(1)


 




E 575


Glucono-delta-lactone



quantum satis



 


 




E 576


Sodium gluconate



quantum satis



 


 




E 577


Potassium gluconate



quantum satis



 


 




E 578


Calcium gluconate



quantum satis



 


 




E 640


Glycine and its sodium salt



quantum satis



 


 




E 1200


Polydextrose



quantum satis



 


 




E 1521


Polyethylene glycol



quantum satis



 


 










(1):


The additives may be added individually or in combination











11.4.3




Table-top sweeteners in tablets





Group IV


Polyols



quantum satis



 


 




E 950


Acesulfame K



quantum satis



 


 




E 951


Aspartame



quantum satis



 


 




E 952


Cyclamic acid and its Na and Ca salts



quantum satis



 


 




E 954


Saccharin and its Na, K and Ca salts



quantum satis



 


 




E 955


Sucralose



quantum satis



 


 




E 957


Thaumatin



quantum satis



 


 




E 959


Neohesperidine DC



quantum satis



 


 




E 961


Neotame



quantum satis



 


 




E 962


Salt of aspartame-acesulfame



quantum satis



 


 




E 296


Malic acid



quantum satis



 


 




E 330


Citric acid



quantum satis



 


 




E 331


Sodium citrates



quantum satis



 


 




E 334


Tartaric acid (L(+)-)



quantum satis



 


 




E 336


Potassium tartrates



quantum satis



 


 




E 414


Gum arabic (acacia gum)



quantum satis



 


 




E 440


Pectins



quantum satis



 


 




E 460


Cellulose



quantum satis



 


 




E 460(i)


Microcrystalline cellulose



quantum satis



 


 




E 460(ii)


Powdered cellulose



quantum satis



 


 




E 461


Methyl cellulose



quantum satis



 


 




E 463


Hydroxypropyl cellulose



quantum satis



 


 




E 464


Hydroxypropyl methyl cellulose



quantum satis



 


 




E 465


Ethyl methyl cellulose



quantum satis



 


 




E 466


Carboxy methyl cellulose



quantum satis



 


 




E 468


Cross-linked sodium carboxy methyl cellulose


50 000 


 


 




E 470a


Sodium, potassium and calcium salts of fatty acids



quantum satis



 


 




E 470b


Magnesium salts of fatty acids



quantum satis



 


 




E 471


Mono- and diglycerides of fatty acids



quantum satis



 


 




E 500


Sodium carbonates



quantum satis



 


 




E 501


Potassium carbonates



quantum satis



 


 




E 551-559


Silicon dioxide — silicates



quantum satis



 


 




E 575


Glucono-delta-lactone



quantum satis



 


 




E 576


Sodium gluconate



quantum satis



 


 




E 577


Potassium gluconate



quantum satis



 


 




E 578


Calcium gluconate



quantum satis



 


 




E 640


Glycine and its sodium salt



quantum satis



 


 




E 1200


Polydextrose



quantum satis



 


 




E 1201


Polyvinylpyrrolidone



quantum satis



 


 




E 1202


Polyvinylpolypyrrolidone



quantum satis



 


 




E 1521


Polyethylene glycol



quantum satis



 


 







12




Salts, spices, soups, sauces, salads and protein products








12.1




Salt and salt substitutes








12.1.1




Salt





E 170


Calcium carbonate



quantum satis



 


 




E 338-452


Phosphoric acid — phosphates — di-, tri- and polyphosphates


10 000 


(1) (4)


 




E 535-538


Ferrocyanides


20 


(1) (57)


 




E 500


Sodium carbonates



quantum satis



 


 




E 504


Magnesium carbonates



quantum satis



 


 




E 511


Magnesium chloride



quantum satis



 


only sea-salt




E 530


Magnesium oxide



quantum satis



 


 




E 551-559


Silicon dioxide — silicates


10 000 


 


 










(1):


The additives may be added individually or in combination














(4):


The maximum level is expressed as P2O5















(57):


The maximum level is expressed as anhydrous potassium ferrocyanide











12.1.2




Salt substitutes





Group I


Additives


 


 


 




E 338-452


Phosphoric acid — phosphates — di-, tri- and polyphosphates


10 000 


(1) (4)


 




E 535-538


Ferrocyanides


20 


(1) (57)


 




E 551-559


Silicon dioxide — silicates


20 000 


 


 




E 620-625


Glutamic acid — glutamates



quantum satis



 


 




E 626-635


Ribonucleotides



quantum satis



 


 










(1):


The additives may be added individually or in combination














(4):


The maximum level is expressed as P2O5















(57):


The maximum level is expressed as anhydrous potassium ferrocyanide











12.2




Herbs, spices, seasonings








12.2.1




Herbs and spices





E 220-228


Sulphur dioxide — sulphites


150 


(3)


only cinnamon (Cinnamomum ceylanicum)




E 460


Cellulose



quantum satis



 


only when dried




E 470a


Sodium, potassium and calcium salts of fatty acids



quantum satis



 


only when dried










(3):


Maximum levels are expressed as SO2 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











12.2.2




Seasonings and condiments





Group I


Additives


 


 


 




Group II


Colours at quantum satis




quantum satis



 


only seasonings, for example curry powder, tandoori




Group III


Colours with combined maximum limit


500 


 


only seasonings, for example curry powder, tandoori




E 160d


Lycopene


50 


 


 




E 200-213


Sorbic acid — sorbates; Benzoic acid — benzoates


1 000 


(1) (2)


 




E 220-228


Sulphur dioxide — sulphites


200 


(3)


only citrus-juice-based seasonings




E 310-321


Gallates, TBHQ, BHA and BHT


200 


(1) (13)


 




E 392


Extracts of rosemary


200 


(41) (46)


 




E 551-559


Silicon dioxide — silicates


30 000 


(1)


only seasoning




E 620-625


Glutamic acid — glutamates



quantum satis



 


 




E 626-635


Ribonucleotides



quantum satis



 


 










(1):


The additives may be added individually or in combination














(2):


The maximum level is applicable to the sum and the levels are expressed as the free acid














(3):


Maximum levels are expressed as SO2 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














(13):


Maximum limit expressed on fat














(41):


Expressed on fat basis














(46):


As the sum of carnosol and carnosic acid











12.3




Vinegars





Group I


Additives


 


 


 




E 150a-d


Caramels



quantum satis



 


 




E 220-228


Sulphur dioxide — sulphites


170 


(3)


only fermentation vinegar










(3):


Maximum levels are expressed as SO2 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











12.4




Mustard





Group I


Additives


 


 


 




Group II


Colours at quantum satis




quantum satis



 


 




Group III


Colours with combined maximum limit


300 


 


 




Group IV


Polyols



quantum satis



 


 




E 200-213


Sorbic acid — sorbates; Benzoic acid — benzoates


1 000 


(1) (2)


 




E 220-228


Sulphur dioxide — sulphites


250 


(3)


excluding Dijon mustard




E 220-228


Sulphur dioxide — sulphites


500 


(3)


only Dijon mustard




E 392


Extracts of rosemary


100 


(41) (46)


 




E 950


Acesulfame K


350 


 


 




E 951


Aspartame


350 


 


 




E 954


Saccharin and its Na, K and Ca salts


320 


(52)


 




E 955


Sucralose


140 


 


 




E 959


Neohesperidine DC


50 


 


 




E 961


Neotame


12 


 


 




E 962


Salt of aspartame-acesulfame


350 


(11)b (49) (50)


 










(1):


The additives may be added individually or in combination














(2):


The maximum level is applicable to the sum and the levels are expressed as the free acid














(3):


Maximum levels are expressed as SO2 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














(11):


Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent














(41):


Expressed on fat basis














(49):


The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)














(50):


The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951














(52):


Maximum usable levels are expressed in free imide














(46):


As the sum of carnosol and carnosic acid











12.5




Soups and broths





Group I


Additives


 


 


 




Group II


Colours at quantum satis




quantum satis



 


 




Group III


Colours with combined maximum limit


50 


 


 




E 160d


Lycopene


20 


 


 




E 200-213


Sorbic acid — sorbates; Benzoic acid — benzoates


500 


(1) (2)


only liquid soups and broths (excluding canned)




E 310-320


Gallates, TBHQ and BHA


200 


(1) (13)


only dehydrated soups and broths




E 338-452


Phosphoric acid — phosphates — di-, tri- and polyphosphates


3 000 


(1) (4)


 




E 363


Succinic acid


5 000 


 


 




E 392


Extracts of rosemary


50 


(46)


 




E 427


Cassia gum


2 500 


 


only dehydrated soups and broths




E 432-436


Polysorbates


1 000 


(1)


only soups




E 473-474


Sucrose esters of fatty acids — sucroglycerides


2 000 


(1)


 




E 900


Dimethyl polysiloxane


10 


 


 




E 950


Acesulfame K


110 


 


only energy-reduced soups




E 951


Aspartame


110 


 


only energy-reduced soups




E 954


Saccharin and its Na, K and Ca salts


110 


(52)


only energy-reduced soups




E 955


Sucralose


45 


 


only energy-reduced soups




E 959


Neohesperidine DC


50 


 


only energy-reduced soups




E 961


Neotame


5 


 


only energy-reduced soups




E 962


Salt of aspartame-acesulfame


110 


(11)b (49) (50)


only energy-reduced soups










(1):


The additives may be added individually or in combination














(2):


The maximum level is applicable to the sum and the levels are expressed as the free acid














(4):


The maximum level is expressed as P2O5















(11):


Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent














(49):


The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)














(50):


The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951














(52):


Maximum usable levels are expressed in free imide














(13):


Maximum limit expressed on fat














(46):


As the sum of carnosol and carnosic acid











12.6




Sauces





Group I


Additives


 


 


 




Group II


Colours at quantum satis




quantum satis



 


excluding tomato-based sauces




Group III


Colours with combined maximum limit


500 


 


including pickles, relishes, chutney and piccalilli; excluding tomato-based sauces




Group IV


Polyols



quantum satis



 


 




E 160d


Lycopene


50 


 


excluding tomato-based sauces




E 200-203


Sorbic acid — sorbates


2 000 


(1) (2)


only emulsified sauces with a fat content of less than 60 %




E 200-203


Sorbic acid — sorbates


1 000 


(1) (2)


only emulsified sauces with a fat content of 60 % or more




E 200-213


Sorbic acid — sorbates; Benzoic acid — benzoates


1 000 


(1) (2)


only emulsified sauces with a fat content of 60 % or more; non-emulsified sauces




E 200-213


Sorbic acid — sorbates; Benzoic acid — benzoates


2 000 


(1) (2)


only emulsified sauces with a fat content of less than 60 %




E 210-213


Benzoic acid — benzoates


1 000 


(1) (2)


only emulsified sauces with a fat content of less than 60 %




E 210-213


Benzoic acid — benzoates


500 


(1) (2)


only emulsified sauces with a fat content of 60 % or more




E 310-320


Gallates, TBHQ and BHA


200 


(1) (13)


 




E 338-452


Phosphoric acid — phosphates — di-, tri- and polyphosphates


5 000 


(1) (4)


 




E 385


Calcium disodium ethylene diamine tetra-acetate (Calcium disodium EDTA)


75 


 


only emulsified sauces




E 392


Extracts of rosemary


100 


(41) (46)


 




E 427


Cassia gum


2 500 


 


 




E 405


Propane-1, 2-diol alginate


8 000 


 


 




E 416


Karaya gum


10 000 


 


only emulsified sauces




E 426


Soybean hemicellulose


30 000 


 


only emulsified sauces




E 432-436


Polysorbates


5 000 


(1)


only emulsified sauces




E 473-474


Sucrose esters of fatty acids — sucroglycerides


10 000 


(1)


 




E 476


Polyglycerol polyricinoleate


4 000 


 


only dressings




E 491-495


Sorbitan esters


5 000 


(1)


only emulsified sauces




E 950


Acesulfame K


350 


 


 




E 951


Aspartame


350 


 


 




E 954


Saccharin and its Na, K and Ca salts


160 


(52)


 




E 955


Sucralose


450 


 


 




E 959


Neohesperidine DC


50 


 


 




E 961


Neotame


12 


 


 




E 961


Neotame


2 


 


only as flavour enhancer




E 962


Salt of aspartame-acesulfame


350 


(11)b (49) (50)


 










(1):


The additives may be added individually or in combination














(2):


The maximum level is applicable to the sum and the levels are expressed as the free acid














(4):


The maximum level is expressed as P2O5















(41):


Expressed on fat basis














(49):


The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)














(50):


The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951














(52):


Maximum usable levels are expressed in free imide














(13):


Maximum limit expressed on fat














(46):


As the sum of carnosol and carnosic acid











12.7




Salads and savoury-based sandwich spreads





Group I


Additives


 


 


 




Group II


Colours at quantum satis




quantum satis



 


 




E 200-213


Sorbic acid — sorbates; Benzoic acid — benzoates


1 500 


(1) (2)


 




E 950


Acesulfame K


350 


 


only Feinkostsalat





E 951


Aspartame


350 


 


only Feinkostsalat





E 954


Saccharin and its Na, K and Ca salts


160 


(52)


only Feinkostsalat





E 955


Sucralose


140 


 


only Feinkostsalat





E 959


Neohesperidine DC


50 


 


only Feinkostsalat





E 961


Neotame


12 


 


only Feinkostsalat





E 962


Salt of aspartame-acesulfame


350 


(11)b (49) (50)


only Feinkostsalat











(1):


The additives may be added individually or in combination














(2):


The maximum level is applicable to the sum and the levels are expressed as the free acid














(11):


Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent














(49):


The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)














(50):


The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951














(52):


Maximum usable levels are expressed in free imide











12.8




Yeast and yeast products





Group I


Additives


 


 


 




E 491-495


Sorbitan esters



quantum satis



 


only dry yeast and yeast for baking







12.9




Protein products, excluding products covered in category 1.8





Group I


Additives


 


 


 




Group II


Colours at quantum satis




quantum satis



 


 




Group III


Colours with combined maximum limit


100 


 


only meat and fish analogues based on vegetable proteins




E 160d


Lycopene


30 


 


only meat and fish analogues based on vegetable proteins




E 200-203


Sorbic acid — sorbates


2 000 


(1) (2)


only analogues of meat, fish, crustaceans and cephalopods and cheese based on protein




E 220-228


Sulphur dioxide — sulphites


200 


(3)


only analogues of meat, fish, crustaceans and cephalopods




E 220-228


Sulphur dioxide — sulphites


50 


(3)


only gelatine




E 338-452


Phosphoric acid — phosphates — di-, tri- and polyphosphates


20 000 


(1) (4)


only vegetable protein drinks




E 959


Neohesperidine DC


5 


 


only vegetable protein products, only as flavour enhancer










(1):


The additives may be added individually or in combination














(2):


The maximum level is applicable to the sum and the levels are expressed as the free acid














(3):


Maximum levels are expressed as SO2 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














(4):


The maximum level is expressed as P2O5












13




Foods intended for particular nutritional uses as defined by Directive 2009/39/EC








13.1




Foods for infants and young children





INTRODUCTION PART, APPLIES TO ALL SUBCATEGORIES




 


The maximum levels of use indicated refer to foods ready for consumption prepared following manufacturers’ instructions




 


E 307, E 325, E 330, E 331, E 332, E 333, E 338, E 340, E 410, E472c and E 1450 shall be used in conformity with the limits set in the Annexes to Directive 2006/141/EC







13.1.1




Infant formulae as defined by Directive 2006/141/EC





 


Note: For the manufacture of acidified milks, non-pathogenic L(+)-lactic acid producing cultures may be used




E 270


Lactic acid



quantum satis



 


only L(+)-form




E 304(i)


L-ascorbyl palmitate


10 


 


 




E 306


Tocopherol-rich extract


10 


(16)


 




E 307


Alpha-tocopherol


10 


(16)


 




E 308


Gamma-tocopherol


10 


(16)


 




E 309


Delta-tocopherol


10 


(16)


 




E 322


Lecithins


1 000 


(14)


 




E 330


Citric acid



quantum satis



 


 




E 331


Sodium citrates


2 000 


(43)


 




E 332


Potassium citrates


 


(43)


 




E 338


Phosphoric acid


1 000 


(4) (44)


 




E 339


Sodium phosphates


1 000 


(4) (15)


 




E 340


Potassium phosphates


 


(4) (15)


 




E 412


Guar gum


1 000 


 


only where the liquid product contains partially hydrolysed proteins




E 471


Mono- and diglycerides of fatty acids


4 000 


(14)


 




E 472c


Citric acid esters of mono- and diglycerides of fatty acids


7 500 


(14)


only when sold as powder




E 472c


Citric acid esters of mono- and diglycerides of fatty acids


9 000 


(14)


only sold as liquid where the products contain partially hydrolysed proteins, peptides or amino acids




E 473


Sucrose esters of fatty acids


120 


(14)


only products containing hydrolysed proteins, peptides or amino acids










(4):


The maximum level is expressed as P2O5















(14):


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














(15):


E 339 and E 340 are authorised individually or in combination and in conformity with the limits set in Directives 2006/141/EC, 2006/125/EC, 1999/21/EC














(16):


E 306, E 307, E 308 and E 309 are authorised individually or in combination














(43):


E 331 and E 332 are authorised individually or in combination and in conformity with the limits set in Directives 2006/141/EC, 2006/125/EC, 1999/21/EC














(44):


In conformity with the limits set in Directives 2006/141/EC, 2006/125/EC, 1999/21/EC











13.1.2




Follow-on formulae as defined by Directive 2006/141/EC





 


Note: For the manufacture of acidified milks, non-pathogenic L(+)-lactic acid producing cultures may be used




E 270


Lactic acid



quantum satis



 


only L(+)-form




E 304(i)


L-ascorbyl palmitate


10 


 


 




E 306


Tocopherol-rich extract


10 


(16)


 




E 307


Alpha-tocopherol


10 


(16)


 




E 308


Gamma-tocopherol


10 


(16)


 




E 309


Delta-tocopherol


10 


(16)


 




E 322


Lecithins


1 000 


(14)


 




E 330


Citric acid



quantum satis



 


 




E 331


Sodium citrates


2 000 


(43)


 




E 332


Potassium citrates



quantum satis



(43)


 




E 338


Phosphoric acid


 


(4) (44)


 




E 339


Sodium phosphates


1 000 


(4) (15)


 




E 340


Potassium phosphates


 


(4) (15)


 




E 407


Carrageenan


300 


(17)


 




E 410


Locust bean gum


1 000 


(17)


 




E 412


Guar gum


1 000 


(17)


 




E 440


Pectins


5 000 


 


only acidified follow-on formulae




E 471


Mono- and diglycerides of fatty acids


4 000 


(14)


 




E 472c


Citric acid esters of mono- and diglycerides of fatty acids


7 500 


(14)


only when sold as powder




E 472c


Citric acid esters of mono- and diglycerides of fatty acids


9 000 


(14)


only when sold as liquid where the products contain partially hydrolysed proteins, peptides or amino acids




E 473


Sucrose esters of fatty acids


120 


(14)


only products containing hydrolysed proteins, peptides or amino acids










(4):


The maximum level is expressed as P2O5















(14):


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














(15):


E 339 and E 340 are authorised individually or in combination and in conformity with the limits set in Directives 2006/141/EC, 2006/125/EC, 1999/21/EC














(16):


E 306, E 307, E 308 and E 309 are authorised individually or in combination














(17):


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














(43):


E 331 and E 332 are authorised individually or in combination and in conformity with the limits set in Directives 2006/141/EC, 2006/125/EC, 1999/21/EC














(44):


In conformity with the limits set in Directives 2006/141/EC, 2006/125/EC, 1999/21/EC











13.1.3




Processed cereal-based foods and baby foods for infants and young children as defined by Directive 2006/125/EC





E 170


Calcium carbonate



quantum satis



 


only processed cereal-based foods and baby foods, only for pH adjustment




E 260


Acetic acid



quantum satis



 


only processed cereal-based foods and baby foods, only for pH adjustment




E 261


Potassium acetate



quantum satis



 


only processed cereal-based foods and baby foods, only for pH adjustment




E 262


Sodium acetates



quantum satis



 


only processed cereal-based foods and baby foods, only for pH adjustment




E 263


Calcium acetate



quantum satis



 


only processed cereal-based foods and baby foods, only for pH adjustment




E 270


Lactic acid



quantum satis



 


only processed cereal-based foods and baby foods, only for pH adjustment, L(+)-form only




E 296


Malic acid



quantum satis



 


only processed cereal-based foods and baby foods, only for pH adjustment, L(+)-form only




E 300


L-ascorbic acid


200 


(18)


only fat-containing cereal-based foods including biscuits and rusks and baby foods




E 301


Sodium L-ascorbate


200 


(18)


only fat-containing cereal-based foods including biscuits and rusks and baby foods




E 302


Calcium L-ascorbate


200 


(18)


only fat-containing cereal-based foods including biscuits and rusks and baby foods




E 304(i)


L-ascorbyl palmitate


100 


(19)


only fat-containing cereal-based foods including biscuits and rusks and baby foods




E 306


Tocopherol-rich extract


100 


(19)


only fat-containing cereal-based foods including biscuits and rusks and baby foods




E 307


Alpha-tocopherol


100 


(19)


only fat-containing cereal-based foods including biscuits and rusks and baby foods




E 308


Gamma-tocopherol


100 


(19)


only fat-containing cereal-based foods including biscuits and rusks and baby foods




E 309


Delta-tocopherol


100 


(19)


only fat-containing cereal-based foods including biscuits and rusks and baby foods




E 322


Lecithins


10 000 


 


only biscuits and rusks, cereal-based foods, baby foods




E 325


Sodium lactate



quantum satis



 


only processed cereal-based foods and baby foods, only for pH adjustment, L(+)-form only




E 326


Potassium lactate



quantum satis



 


only processed cereal-based foods and baby foods, only for pH adjustment, L(+)-form only




E 327


Calcium lactate



quantum satis



 


only processed cereal-based foods and baby foods, only for pH adjustment, L(+)-form only




E 330


Citric acid



quantum satis



 


only processed cereal-based foods and baby foods, only for pH adjustment




E 331


Sodium citrates



quantum satis



 


only processed cereal-based foods and baby foods, only for pH adjustment




E 332


Potassium citrates



quantum satis



 


only processed cereal-based foods and baby foods, only for pH adjustment




E 333


Calcium citrates



quantum satis



 


only processed cereal-based foods and baby foods, only for pH adjustment




E 334


Tartaric acid (L(+)-)


5 000 


(42)


only L(+)-form; only biscuits and rusks and baby foods




E 335


Sodium tartrates


5 000 


(42)


only L(+)-form; only biscuits and rusks and baby foods




E 336


Potassium tartrates


5 000 


(42)


only L(+)-form; only biscuits and rusks and baby foods




E 338


Phosphoric acid


1 000 


(4)


only processed cereal-based foods and baby foods, only for pH adjustment




E 339


Sodium phosphates


1 000 


(4) (20)


only cereals




E 340


Potassium phosphates


1 000 


(4) (20)


only cereals




E 341


Calcium phosphates


1 000 


(4) (20)


only cereals




E 341


Calcium phosphates


1 000 


(4)


only in fruit-based desserts




E 354


Calcium tartrate


5 000 


(42)


only L(+)-form; only biscuits and rusks




E 400


Alginic acid


500 


(23)


only deserts and puddings




E 401


Sodium alginate


500 


(23)


only deserts and puddings




E 402


Potassium alginate


500 


(23)


only deserts and puddings




E 404


Calcium alginate


500 


(23)


only deserts and puddings




E 410


Locust bean gum


10 000 


(21)


only processed cereal-based foods and baby foods




E 412


Guar gum


10 000 


(21)


only processed cereal-based foods and baby foods




E 414


Gum arabic (acacia gum)


10 000 


(21)


only processed cereal-based foods and baby foods




E 415


Xanthan gum


10 000 


(21)


only processed cereal-based foods and baby foods




E 440


Pectin


10 000 


(21)


only processed cereal-based foods and baby foods




E 410


Locust bean gum


20 000 


(21)


only gluten-free cereal-based foods




E 412


Guar gum


20 000 


(21)


only gluten-free cereal-based foods




E 414


Gum arabic (acacia gum)


20 000 


(21)


only gluten-free cereal-based foods




E 415


Xanthan gum


20 000 


(21)


only gluten-free cereal-based foods




E 440


Pectin


20 000 


(21)


only gluten-free cereal-based foods




E 450


Diphosphates


5 000 


(4) (42)


only biscuits and rusks




E 471


Mono- and diglycerides of fatty acids


5 000 


(22)


only biscuits and rusks, cereal-based foods, baby foods




E 472a


Acetic acid esters of mono- and diglycerides of fatty acids


5 000 


(22)


only biscuits and rusks, cereal-based foods, baby foods




E 472b


Lactic acid esters of mono- and diglycerides of fatty acids


5 000 


(22)


only biscuits and rusks, cereal-based foods, baby foods




E 472c


Citric acid esters of mono- and diglycerides of fatty acids


5 000 


(22)


only biscuits and rusks, cereal-based foods, baby foods




E 500


Sodium carbonates



quantum satis



 


only as rising agent




E 501


Potassium carbonates



quantum satis



 


only as rising agent




E 503


Ammonium carbonates



quantum satis



 


only as rising agent




E 507


Hydrochloric acid



quantum satis



 


only processed cereal-based foods and baby foods, only for pH adjustment




E 524


Sodium hydroxide



quantum satis



 


only processed cereal-based foods and baby foods, only for pH adjustment




E 525


Potassium hydroxide



quantum satis



 


only processed cereal-based foods and baby foods, only for pH adjustment




E 526


Calcium hydroxide



quantum satis



 


only processed cereal-based foods and baby foods, only for pH adjustment




E 551


Silicon dioxide


2 000 


 


only Dry cereals




E 575


Glucono-delta-lactone


5 000 


(42)


only biscuits and rusks




E 920


L-cysteine


1 000 


 


only biscuits for infants and young children




E 1404


Oxidized starch


50 000 


 


only processed cereal-based foods and baby foods




E 1410


Monostarch phosphate


50 000 


 


only processed cereal-based foods and baby foods




E 1412


Distarch phosphate


50 000 


 


only processed cereal-based foods and baby foods




E 1413


Phosphated distarch phosphate


50 000 


 


only processed cereal-based foods and baby foods




E 1414


Acetylated distarch phosphate


50 000 


 


only processed cereal-based foods and baby foods




E 1420


Acetylated starch


50 000 


 


only processed cereal-based foods and baby foods




E 1422


Acetylated distarch adipate


50 000 


 


only processed cereal-based foods and baby foods




E 1450


Starch sodium octenyl succinate


50 000 


 


only processed cereal-based foods and baby foods




E 1451


Acetylated oxidised starch


50 000 


 


only processed cereal-based foods and baby foods




E 300


Ascorbic acid


300 


(18)


only fruit — and vegetable based drinks, juices and baby foods




E 301


Sodium ascorbate


300 


(18)


only fruit — and vegetable based drinks, juices and baby foods




E 302


Calcium ascorbate


300 


(18)


only fruit — and vegetable based drinks, juices and baby foods




E 333


Calcium citrates



quantum satis



 


only low sugar fruit-based products










(1):


The additives may be added individually or in combination














(4):


The maximum level is expressed as P2O5















(18):


E 300, E 301 and E 302 are authorised individually or in combination, levels expressed as ascorbic acid














(19):


E 304, E 306, E 307, E 308 and E 309 are authorised individually are in combination














(20):


E 339, E 340 and E 341 are authorised individually or in combination














(21):


E 410, E 412, E 414, E 415 and E 440 are authorised individually or in combination














(22):


E 471, E 472a, E 472b and E 472c are authorised individually or in combination














(23):


E 400, E 401, E 402 and E 404 are authorised individually or in combination














(42):


As a residue











13.1.4




Other foods for young children





 


Note: For the manufacture of acidified milks, non-pathogenic L(+)-lactic acid producing cultures may be used




E 270


Lactic acid



quantum satis



 


only L(+)-form




E 304(i)


L-ascorbyl palmitate


100 


(19)


 




E 306


Tocopherol-rich extract


100 


(19)


 




E 307


Alpha-tocopherol


100 


(19)


 




E 308


Gamma-tocopherol


100 


(19)


 




E 309


Delta-tocopherol


100 


(19)


 




E 322


Lecithins


10 000 


(14)


 




E 330


Citric acid



quantum satis



 


 




E 331


Sodium citrates


2 000 


 


 




E 332


Potassium citrates


 


 


 




E 338


Phosphoric acid


 


(1) (4)


 




E 339


Sodium phosphates


1 000 


(1) (4) (15)


 




E 340


Potassium phosphates


1 000 


(1) (4) (15)


 




E 407


Carrageenan


300 


 


 




E 410


Locust bean gum


10 000 


(21)


 




E 412


Guar gum


10 000 


(21)


 




E 414


Gum arabic (acacia gum)


10 000 


(21)


 




E 415


Xanthan gum


10 000 


(21)


 




E 440


Pectins


5 000 


(21)


 




E 471


Mono- and diglycerides of fatty acids


4 000 


(14)


 




E 472c


Citric acid esters of mono- and diglycerides of fatty acids


7 500 


(14)


only when sold as powder




E 472c


Citric acid esters of mono- and diglycerides of fatty acids


9 000 


(14)


only when sold as liquid where the products contain partially hydrolysed proteins, peptides or amino acids




E 473


Sucrose esters of fatty acids


120 


(14)


only in products containing hydrolysed proteins, peptides or amino acids




E 500


Sodium carbonates



quantum satis



 


 




E 501


Potassium carbonates



quantum satis



 


 




E 503


Ammonium carbonates



quantum satis



 


 




E 507


Hydrochloric acid



quantum satis



 


only for pH adjustment




E 524


Sodium hydroxide



quantum satis



 


only for pH adjustment




E 525


Potassium hydroxide



quantum satis



 


only for pH adjustment




E 1404


Oxidized starch


50 000 


 


 




E 1410


Monostarch phosphate


50 000 


 


 




E 1412


Distarch phosphate


50 000 


 


 




E 1413


Phosphated distarch phosphate


50 000 


 


 




E 1414


Acetylated distarch phosphate


50 000 


 


 




E 1420


Acetylated starch


50 000 


 


 




E 1422


Acetylated distarch adipate


50 000 


 


 




E 1450


Starch sodium octenyl succinate


50 000 


 


 










(1):


The additives may be added individually or in combination














(4):


The maximum level is expressed as P2O5















(14):


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














(15):


E 339 and E 340 are authorised individually or in combination and in conformity with the limits set in Directives 2006/141/EC, 2006/125/EC, 1999/21/EC














(16):


E 304, E 306, E 307, E 308 and E 309 are authorised individually are in combination














(21):


E 410, E 412, E 414, E 415 and E 440 are authorised individually or in combination











13.1.5




Dietary foods for infants and young children for special medical purposes as defined by Directive 1999/21/EC and special formulae for infants








13.1.5.1




Dietary foods for infants for special medical purposes and special formulae for infants





The additives of categories 13.1.1 and 13.1.2 are applicable




E 170


Calcium carbonate



quantum satis



 


 




E 304(i)


L-ascorbyl palmitate


100 


 


 




E 331


Sodium citrates



quantum satis



 


 




E 332


Potassium citrates



quantum satis



 


 




E 333


Calcium citrates



quantum satis



 


 




E 338


Phosphoric acid


1 000 


(1) (4)


only for pH adjustment




E 339


Sodium phosphates


1 000 


(1) (4) (20)


 




E 340


Potassium phosphates


1 000 


(1) (4) (20)


 




E 341


Calcium phosphates


1 000 


(1) (4) (20)


 




E 401


Sodium alginate


1 000 


 


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-diol alginate


200 


 


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


10 000 


 


From birth onwards in products for reduction of gastro-oesophageal reflux




E 412


Guar gum


10 000 


 


From birth onwards in products in liquid formulae containing hydrolysed proteins, peptides or amino acids




E 415


Xanthan gum


1 200 


 


From birth onwards for use in products based on amino acids or peptides for use with patients who have problems with impairment of the gastrointestinal tract, protein mal-absorption or inborn errors of metabolism




E 440


Pectins


10 000 


 


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




E 466


Carboxy methyl cellulose


10 000 


 


From birth onwards in products for the dietary management of metabolic disorders




E 471


Mono- and diglycerides of fatty acids


5 000 


 


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




E 472c


Citric acid esters of mono- and diglycerides of fatty acids


7 500 


 


only when sold as powder; From birth onwards




E 472c


Citric acid esters of mono- and diglycerides of fatty acids


9 000 


 


only when sold as liquid; From birth onwards




E 473


Sucrose esters of fatty acids


120 


 


only products containing hydrolysed proteins, peptides and amino acids




E 500


Sodium carbonates



quantum satis



 


only as rising agent




E 501


Potassium carbonates



quantum satis



 


only as rising agent




E 507


Hydrochloric acid



quantum satis



 


only as rising agent




E 524


Sodium hydroxide



quantum satis



 


only for pH adjustment




E 525


Potassium hydroxide



quantum satis



 


only for pH adjustment




E 526


Calcium hydroxide



quantum satis



 


only for pH adjustment




E 1450


Starch sodium octenyl succinate


20 000 


 


only in infant formulae and follow-on formulae










(1):


The additives may be added individually or in combination














(4):


The maximum level is expressed as P2O5















(20):


E 339, E 340 and E 341 are authorised individually or in combination











13.1.5.2




Dietary foods for babies and young children for special medical purposes as defined in Directive 1999/21/EC





The additives of category 13.1.3 are applicable, except for E 270, E 333, E 341




E 401


Sodium alginate


1 000 


 


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-diol alginate


200 


 


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


10 000 


 


From birth onwards in products for reduction of gastro-oesophageal reflux




E 412


Guar gum


10 000 


 


From birth onwards in products in liquid formulae containing hydrolysed proteins, peptides or amino acids




E 415


Xanthan gum


1 200 


 


From birth onwards for use in products based on amino acids or peptides for use with patients who have problems with impairment of the gastrointestinal tract, protein mal-absorption or inborn errors of metabolism




E 440


Pectins


10 000 


 


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




E 466


Carboxy methyl cellulose


10 000 


 


From birth onwards in products for the dietary management of metabolic disorders




E 471


Mono- and diglycerides of fatty acids


5 000 


 


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




E 472c


Citric acid esters of mono- and diglycerides of fatty acids


7 500 


 


only when sold as powder; From birth onwards




E 472c


Citric acid esters of mono- and diglycerides of fatty acids


9 000 


 


only when sold as liquid; From birth onwards




E 473


Sucrose esters of fatty acids


120 


 


only products containing hydrolysed proteins, peptides and amino acids




E 1450


Starch sodium octenyl succinate


20 000 


 


 







13.2




Dietary foods for special medical purposes defined in Directive 1999/21/EC (excluding products from food category 13.1.5)





Products in this category can also contain additives that are allowed in the corresponding food categories




Group I


Additives


 


 


 




Group II


Colours at quantum satis




quantum satis



 


 




Group III


Colours with combined maximum limit


50 


 


 




Group IV


Polyols



quantum satis



 


 




E 160d


Lycopene


30 


 


 




E 200-213


Sorbic acid — sorbates; Benzoic acid — benzoates


1 500 


(1) (2)


 




E 338-452


Phosphoric acid — phosphates — di-, tri- and polyphosphates


5 000 


(1) (4)


 




E 405


Propane-1, 2-diol alginate


1 200 


 


 




E 406


Agar



quantum satis



 


only foods in tablet and coated tablet form




E 432-436


Polysorbates


1 000 


(1)


 




E 473-474


Sucrose esters of fatty acids — sucroglycerides


5 000 


(1)


 




E 475


Polyglycerol esters of fatty acids


5 000 


 


 




E 477


Propane-1,2-diol esters of fatty acids


1 000 


 


 




E 481-482


Stearoyl-2-lactylates


2 000 


(1)


 




E 491-495


Sorbitan esters


5 000 


(1)


 




E 950


Acesulfame K


450 


 


 




E 951


Aspartame


1 000 


 


 




E 952


Cyclamic acid and its Na and Ca salts


400 


(51)


 




E 954


Saccharin and its Na, K and Ca salts


200 


(52)


 




E 955


Sucralose


400 


 


 




E 959


Neohesperidine DC


100 


 


 




E 961


Neotame


32 


 


 




E 962


Salt of aspartame-acesulfame


450 


(11)a (49) (50)


 










(1):


The additives may be added individually or in combination














(2):


The maximum level is applicable to the sum and the levels are expressed as the free acid














(4):


The maximum level is expressed as P2O5















(11):


Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent














(49):


The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)














(50):


The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951














(51):


Maximum usable levels are expressed in free acid














(52):


Maximum usable levels are expressed in free imide











13.3




Dietary foods for weight control diets intended to replace total daily food intake or an individual meal (the whole or part of the total daily diet)





Group I


Additives


 


 


 




Group II


Colours at quantum satis




quantum satis



 


 




Group III


Colours with combined maximum limit


50 


 


 




Group IV


Polyols



quantum satis



 


 




E 160d


Lycopene


30 


 


 




E 200-213


Sorbic acid — sorbates; Benzoic acid — benzoates


1 500 


(1) (2)


 




E 338-452


Phosphoric acid — phosphates — di-, tri- and polyphosphates


5 000 


(1) (4)


 




E 405


Propane-1, 2-diol alginate


1 200 


 


 




E 432-436


Polysorbates


1 000 


(1)


 




E 473-474


Sucrose esters of fatty acids — sucroglycerides


5 000 


(1)


 




E 475


Polyglycerol esters of fatty acids


5 000 


 


 




E 477


Propane-1,2-diol esters of fatty acids


1 000 


 


 




E 481-482


Stearoyl-2-lactylates


2 000 


(1)


 




E 491-495


Sorbitan esters


5 000 


(1)


 




E 950


Acesulfame K


450 


 


 




E 951


Aspartame


800 


 


 




E 952


Cyclamic acid and its Na and Ca salts


400 


(51)


 




E 954


Saccharin and its Na, K and Ca salts


240 


(52)


 




E 955


Sucralose


320 


 


 




E 959


Neohesperidine DC


100 


 


 




E 961


Neotame


26 


 


 




E 962


Salt of aspartame-acesulfame


450 


(11)a (49) (50)


 










(1):


The additives may be added individually or in combination














(2):


The maximum level is applicable to the sum and the levels are expressed as the free acid














(4):


The maximum level is expressed as P2O5















(11):


Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent














(49):


The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)














(50):


The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951














(51):


Maximum usable levels are expressed in free acid














(52):


Maximum usable levels are expressed in free imide











13.4




Foods suitable for people intolerant to gluten as defined by Regulation (EC) No 41/2009





Products in this category can also use additives that are allowed in the corresponding food counterparts categories




Group I


Additives


 


 


including dry pasta




Group II


Colours at quantum satis




quantum satis



 


 




Group IV


Polyols



quantum satis



 


 




E 338-452


Phosphoric acid — phosphates — di-, tri- and polyphosphates


5 000 


(1) (4)


 




In addition, all additives in the gluten containing counterparts are authorised




 








(1):


The additives may be added individually or in combination








 








(4):


The maximum level is expressed as P2O5












14




Beverages








14.1




Non-alcoholic beverages








14.1.1




Water, including natural mineral water as defined in Directive 2009/54/EC and spring water and all other bottled or packed waters





E 338-452


Phosphoric acid — phosphates — di-, tri- and polyphosphates


500 


(1) (4)


only prepared table waters










(1):


The additives may be added individually or in combination














(4):


The maximum level is expressed as P2O5















(48):


Mineral salts added to prepared table waters for standardisation are not classified as additives











14.1.2




Fruit juices as defined by Directive 2001/112/EC and vegetable juices





Group I


Additives


 


 


only vegetable juices




E 170


Calcium carbonate



quantum satis



 


only grape juice




E 200-203


Sorbic acid — sorbates


500 


(1) (2)


only Sød … saft and sødet … saft




E 200-213


Sorbic acid — sorbates; Benzoic acid — benzoates


2 000 


(1) (2)


only grape juice, unfermented, for sacramental use




E 210-213


Benzoic acid — benzoates


200 


(1) (2)


only Sød … saft and sødet … saft




E 220-228


Sulphur dioxide — sulphites


2 000 


(3)


only concentrated grape juice for home wine-making




E 220-228


Sulphur dioxide — sulphites


50 


(3)


only orange, grapefruit, apple and pineapple juice for bulk dispensing in catering establishments




E 220-228


Sulphur dioxide — sulphites


350 


(3)


only lime and lemon juice




E 220-228


Sulphur dioxide — sulphites


70 


(3)


only grape juice, unfermented, for sacramental use




E 296


Malic acid


3 000 


 


only pineapple juice




E 300


Ascorbic acid



quantum satis



 


 




E 330


Citric acid


3 000 


 


 




E 336


Potassium tartrates



quantum satis



 


only grape juice




E 440


Pectins


3 000 


 


only pineapple and passion fruit juice




E 900


Dimethyl polysiloxane


10 


 


only pineapple juice and Sød … saft and sødet … saft










(1):


The additives may be added individually or in combination














(2):


The maximum level is applicable to the sum and the levels are expressed as the free acid














(3):


Maximum levels are expressed as SO2 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











14.1.3




Fruit nectars as defined by Directive 2001/112/EC and vegetable nectars and similar products





Group I


Additives


 


 


only vegetable nectars, E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used




E 200-203


Sorbic acid — sorbates


300 


(1) (2)


only traditional Swedish and Finnish fruit syrups




E 200-203


Sorbic acid — sorbates


250 


(1) (2)


only traditional Swedish fruit syrups, maximum applies if E 210-213, benzoic acid — benzoates, have also been used is




E 210-213


Benzoic acid — benzoates


150 


(1) (2)


only traditional Swedish and Finnish fruit syrups




E 270


Lactic acid


5 000 


 


 




E 296


Malic acid



quantum satis



 


only traditional Swedish and Finnish fruit syrups




E 300


Ascorbic acid



quantum satis



 


 




E 330


Citric acid


5 000 


 


 




E 440


Pectins


3 000 


 


only pineapple and passion fruit




E 466


Carboxy methyl cellulose



quantum satis



 


only traditional Swedish and Finnish fruit syrups from citrus




E 950


Acesulfame K


350 


 


only energy-reduced or with no added sugar




E 951


Aspartame


600 


 


only energy-reduced or with no added sugar




E 952


Cyclamic acid and its Na and Ca salts


250 


(51)


only energy-reduced or with no added sugar




E 954


Saccharin and its Na, K and Ca salts


80 


(52)


only energy-reduced or with no added sugar




E 955


Sucralose


300 


 


only energy-reduced or with no added sugar




E 959


Neohesperidine DC


30 


 


only energy-reduced or with no added sugar




E 961


Neotame


20 


 


only energy-reduced or with no added sugar




E 962


Salt of aspartame-acesulfame


350 


(11)a (49) (50)


only energy-reduced or with no added sugar










(11):


Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent














(49):


The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)














(50):


The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951














(51):


Maximum usable levels are expressed in free acid














(52):


Maximum usable levels are expressed in free imide











14.1.4




Flavoured drinks





Group I


Additives


 


 


E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used




Group II


Colours at quantum satis




quantum satis



 


excluding chocolate milk and malt products




Group III


Colours with combined maximum limit


100 


(25)


excluding chocolate milk and malt products




E 160d


Lycopene


12 


 


excluding dilutable drinks




E 200-203


Sorbic acid — sorbates


300 


(1) (2)


excluding dairy-based drinks




E 200-203


Sorbic acid — sorbates


250 


(1) (2)


maximum applies if E 210-213, benzoic acid — benzoates, have also been used is




E 210-213


Benzoic acid — benzoates


150 


(1) (2)


excluding dairy-based drinks




E 220-228


Sulphur dioxide — sulphites


20 


(3)


only carry over from concentrates in non-alcoholic flavoured drinks containing fruit juice




E 220-228


Sulphur dioxide — sulphites


50 


(3)


only non-alcoholic flavoured drinks containing at least 235 g/l glucose syrup




E 220-228


Sulphur dioxide — sulphites


350 


(3)


only concentrates based on fruit juice and containing not less than 2,5 % barley (barley water)




E 220-228


Sulphur dioxide — sulphites


250 


(3)


only other concentrates based on fruit juice or comminuted fruit; capilé, groselha





E 242


Dimethyl dicarbonate


250 


(24)


 




E 297


Fumaric acid


1 000 


 


only instant powders for fruit-based drinks




E 338-452


Phosphoric acid — phosphates — di-, tri- and polyphosphates


700 


(1) (4)


 




E 338-452


Phosphoric acid — phosphates — di-, tri- and polyphosphates


500 


(1) (4)


only sport drinks




E 338-452


Phosphoric acid — phosphates — di-, tri- and polyphosphates


4 000 


(1) (4)


only whey protein containing sport drinks




E 338-452


Phosphoric acid — phosphates — di-, tri- and polyphosphates


20 000 


(1) (4)


only vegetable protein drinks




E 338-452


Phosphoric acid — phosphates — di-, tri- and polyphosphates


2 000 


(1) (4)


only chocolate and malt dairy-based drinks




E 355-357


Adipic acid — adipates


10 000 


(1)


only powders for home preparation of drinks




E 363


Succinic acid


3 000 


 


only powders for home preparation of drinks




E 405


Propane-1, 2-diol alginate


300 


 


 




E 426


Soybean hemicellulose


5 000 


 


only dairy-based drinks intended for retail sale




E 444


Sucrose acetate isobutyrate


300 


 


only cloudy drinks




E 445


Glycerol esters of wood rosins


100 


 


only cloudy drinks




E 459


Beta-cyclodextrin


500 


 


only flavoured powdered instant drinks




E 473-474


Sucrose esters of fatty acids — sucroglycerides


5 000 


(1)


only aniseed-based, dairy-based, coconut and almond drinks




E 473-474


Sucrose esters of fatty acids — sucroglycerides


10 000 


(1)


only powders for the preparation of hot beverages




E 481-482


Sodium and Calcium stearoyl-2-lactylates


2 000 


(1)


only powders for the preparation of hot beverages




E 900


Dimethyl polysiloxane


10 


 


 




E 950


Acesulfame K


350 


 


only energy-reduced or with no added sugar




E 951


Aspartame


600 


 


only energy-reduced or with no added sugar




E 952


Cyclamic acid and its Na and Ca salts


250 


(51)


only energy-reduced or with no added sugar




E 954


Saccharin and its Na, K and Ca salts


80 


(52)


only energy-reduced or with no added sugar




E 954


Saccharin and its Na, K and Ca salts


100 


(52)


only “gaseosa” energy-reduced or with no added sugar




E 955


Sucralose


300 


 


only energy-reduced or with no added sugar




E 959


Neohesperidine DC


30 


 


only energy-reduced or with no added sugar, except milk and milk derivative based flavoured drinks




E 959


Neohesperidine DC


50 


 


only milk and milk derivative based flavoured drinks, energy-reduced or with no added sugar




E 957


Thaumatin


0,5 


 


only water based flavoured non-alcoholic drinks, as flavour enhancer only




E 961


Neotame


20 


 


only energy-reduced or with no added sugar




E 961


Neotame


2 


 


only energy-reduced or with no added sugar, as flavour enhancer




E 962


Salt of aspartame-acesulfame


350 


(11)a (49) (50)


only energy-reduced or with no added sugar




E 999


Quillaia extract


200 


(45)


 










(1):


The additives may be added individually or in combination














(2):


The maximum level is applicable to the sum and the levels are expressed as the free acid














(3):


Maximum levels are expressed as SO2 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














(4):


The maximum level is expressed as P2O5















(11):


Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent














(49):


The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)














(50):


The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951














(51):


Maximum usable levels are expressed in free acid














(52):


Maximum usable levels are expressed in free imide














(24):


Ingoing amount, residues not detectable














(25):


The quantities of each of the colours E 110, E 122, E 124 and E 155 may not exceed 50 mg/kg or mg/l














(45):


Calculated as anhydrous extract











14.1.5




Coffee, tea, herbal and fruit infusions, chicory; tea, herbal and fruit infusions and chicory extracts; tea, plant, fruit and cereal preparations for infusions, as well as mixes and instant mixes of these products








14.1.5.1




Coffee, coffee extracts





E 901


Beeswax, white and yellow



quantum satis



 


only coffee beans, as glazing agent




E 902


Candelilla wax



quantum satis



 


only coffee beans, as glazing agent




E 903


Carnauba wax


200 


 


only coffee beans, as glazing agent




E 904


Shellac



quantum satis



 


only coffee beans, as glazing agent







14.1.5.2




Other





Group I


Additives


 


 


excluding unflavoured leaf tea; including flavoured instant coffee; E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used in drinks




E 200-213


Sorbic acid — sorbates; Benzoic acid — benzoates


600 


(1) (2)


only liquid tea concentrates and liquid fruit and herbal infusion concentrates




E 242


Dimethyl dicarbonate


250 


(24)


only liquid tea concentrate




E 297


Fumaric acid


1 000 


 


only instant products for preparation of flavoured tea and herbal infusions




E 338-452


Phosphoric acid — phosphates — di-, tri- and polyphosphates


2 000 


(1) (4)


only coffee-based drinks for vending machines; Instant tea and instant herbal infusions




E 355-357


Adipic acid — adipates


10 000 


(1)


only powders for home preparation of drinks




E 363


Succinic acid


3 000 


 


only powders for home preparation of drinks




E 473-474


Sucrose esters of fatty acids — sucroglycerides


1 000 


(1)


only canned liquid coffee




E 473-474


Sucrose esters of fatty acids — sucroglycerides


10 000 


(1)


only powders for the preparation of hot beverages




E 481-482


Sodium and calcium Stearoyl-2-lactylate


2 000 


(1)


only powders for the preparation of hot beverages




E 491-495


Sorbitan esters


500 


(1)


only liquid tea concentrates and liquid fruit and herbal infusion concentrates










(1):


The additives may be added individually or in combination














(2):


The maximum level is applicable to the sum and the levels are expressed as the free acid














(3):


Maximum levels are expressed as SO2 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














(4):


The maximum level is expressed as P2O5















(11):


Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent














(24):


Ingoing amount, residues not detectable











14.2




Alcoholic beverages, including alcohol-free and low-alcohol counterparts








14.2.1




Beer and malt beverages





E 150a-d


Caramels



quantum satis



 


only beer




E 210-213


Benzoic acid — benzoates


200 


(1) (2)


only alcohol-free beer; beer in kegs containing more than 0,5 % added fermentable sugar and/or fruit juices or concentrates




E 200-203


Sorbic acid — sorbates


200 


(1) (2)


only beer in kegs containing more than 0,5 % added fermentable sugar and/or fruit juices or concentrates




E 220-228


Sulphur dioxide — sulphites


20 


(3)


 




E 220-228


Sulphur dioxide — sulphites


50 


 


only beer with a second fermentation in the cask




E 270


Lactic acid



quantum satis



 


 




E 300


Ascorbic acid



quantum satis



 


 




E 301


Sodium ascorbate



quantum satis



 


 




E 330


Citric acid



quantum satis



 


 




E 405


Propane-1, 2-diol alginate


100 


 


 




E 414


Gum arabic (acacia gum)



quantum satis



 


 




E 950


Acesulfame K


350 


 


only alcohol-free beer or with an alcohol content not exceeding 1,2 % vol; “Bière de table/Tafelbier/Table beer” (original wort content less than 6 %) except for “Obergäriges Einfachbier”; Beers with a minimum acidity of 30 milli-equivalents expressed as NaOH; Brown beers of the “oud bruin” type




E 951


Aspartame


600 


 


only alcohol-free beer or with an alcohol content not exceeding 1,2 % vol; “Bière de table/Tafelbier/Table beer” (original wort content less than 6 %) except for “Obergäriges Einfachbier”; Beers with a minimum acidity of 30 milli-equivalents expressed as NaOH; Brown beers of the “oud bruin” type




E 954


Saccharin and its Na, K and Ca salts


80 


(52)


only alcohol-free beer or with an alcohol content not exceeding 1,2 % vol; “Bière de table/Tafelbier/Table beer” (original wort content less than 6 %) except for “Obergäriges Einfachbier”; Beers with a minimum acidity of 30 milli-equivalents expressed as NaOH; Brown beers of the “oud bruin” type




E 955


Sucralose


250 


 


only alcohol-free beer or with an alcohol content not exceeding 1,2 % vol; “Bière de table/Tafelbier/Table beer” (original wort content less than 6 %) except for “Obergäriges Einfachbier”; Beers with a minimum acidity of 30 milli-equivalents expressed as NaOH; Brown beers of the “oud bruin” type




E 959


Neohesperidine DC


10 


 


only alcohol-free beer or with an alcohol content not exceeding 1,2 % vol; “Bière de table/Tafelbier/Table beer” (original wort content less than 6 %) except for “Obergäriges Einfachbier”; Beers with a minimum acidity of 30 milli-equivalents expressed as NaOH; Brown beers of the “oud bruin” type




E 961


Neotame


20 


 


only alcohol-free beer or with an alcohol content not exceeding 1,2 % vol; “Bière de table/Tafelbier/Table beer” (original wort content less than 6 %) except for “Obergäriges Einfachbier”; Beers with a minimum acidity of 30 milli-equivalents expressed as NaOH; Brown beers of the “oud bruin” type




E 962


Salt of aspartame-acesulfame


350 


(11)a (49) (50)


only alcohol-free beer or with an alcohol content not exceeding 1,2 % vol; “Bière de table/Tafelbier/Table beer” (original wort content less than 6 %) except for “Obergäriges Einfachbier”; Beers with a minimum acidity of 30 milli-equivalents expressed as NaOH; Brown beers of the “oud bruin” type




E 950


Acesulfame K


25 


(52)


only energy-reduced beer




E 951


Aspartame


25 


 


only energy-reduced beer




E 955


Sucralose


10 


 


only energy-reduced beer




E 959


Neohesperidine DC


10 


 


only energy-reduced beer




E 961


Neotame


1 


 


only energy-reduced beer




E 962


Salt of aspartame-acesulfame


25 


(11)b (49) (50)


only energy-reduced beer










(1):


The additives may be added individually or in combination














(2):


The maximum level is applicable to the sum and the levels are expressed as the free acid














(3):


Maximum levels are expressed as SO2 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














(11):


Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent














(49):


The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)














(50):


The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951














(52):


Maximum usable levels are expressed in free imide











14.2.2




Wine and other products defined by Regulation (EC) No 1234/2007, and alcohol-free counterparts





The use of additives is authorised in accordance with Council Regulation (EC) No 1234/2007, Council Decision 2006/232/EC and Commission Regulation (EC) No 606/2009 and their implementing measures




E 200-203


Sorbic acid — sorbates


200 


(1) (2)


only alcohol-free




E 220-228


Sulphur dioxide — sulphites


200 


(3)


only alcohol-free




E 242


Dimethyl dicarbonate


250 


(24)


only alcohol-free










(1):


The additives may be added individually or in combination














(2):


The maximum level is applicable to the sum and the levels are expressed as the free acid














(3):


Maximum levels are expressed as SO2relate 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














(24):


Ingoing amount, residues not detectable











14.2.3




Cider and perry





Group I


Additives


 


 


E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used




Group II


Colours at quantum satis




quantum satis



 


excluding cidre bouché





Group III


Colours with combined maximum limit


200 


 


excluding cidre bouché





E 150a-d


Caramels



quantum satis



 


only cidre bouché





E 200-203


Sorbic acid — sorbates


200 


(1) (2)


 




E 220-228


Sulphur dioxide — sulphites


200 


(3)


 




E 242


Dimethyl dicarbonate


250 


(24)


 




E 338-452


Phosphoric acid — phosphates — di-, tri- and polyphosphates


1 000 


(1) (4)


 




E 405


Propane-1, 2-diol alginate


100 


 


excluding cidre bouché





E 473-474


Sucrose esters of fatty acids — sucroglycerides


5 000 


(1)


 




E 900


Dimethyl polysiloxane


10 


 


excluding cidre bouché





E 950


Acesulfame K


350 


 


 




E 951


Aspartame


600 


 


 




E 954


Saccharin and its Na, K and Ca salts


80 


(52)


 




E 955


Sucralose


50 


 


 




E 959


Neohesperidine DC


20 


 


 




E 961


Neotame


20 


 


 




E 962


Salt of aspartame-acesulfame


350 


(11)a (49) (50)


 




E 999


Quillaia extract


200 


(45)


excluding cidre bouché











(1):


The additives may be added individually or in combination














(2):


The maximum level is applicable to the sum and the levels are expressed as the free acid














(3):


Maximum levels are expressed as SO2 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














(4):


The maximum level is expressed as P2O5















(11):


Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent














(49):


The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)














(50):


The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951














(52):


Maximum usable levels are expressed in free imide














(24):


Ingoing amount, residues not detectable














(45):


Calculated as anhydrous extract











14.2.4




Fruit wine and made wine





Group I


Additives


 


 


E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used




Group II


Colours at quantum satis




quantum satis



 


 




Group III


Colours with combined maximum limit


200 


 


 




E 160d


Lycopene


10 


 


 




E 200-203


Sorbic acid — sorbates


200 


(1) (2)


 




E 220-228


Sulphur dioxide — sulphites


200 


(3)


 




E 220-228


Sulphur dioxide — sulphites


260 


(3)


only made wine





E 242


Dimethyl dicarbonate


250 


(24)


only fruit wines and alcohol-reduced wine




E 338-452


Phosphoric acid — phosphates — di-, tri- and polyphosphates


1 000 


(1) (4)


 




E 353


Metatartaric acid


100 


 


only made wine





E 473-474


Sucrose esters of fatty acids — sucroglycerides


5 000 


 


 










(1):


The additives may be added individually or in combination














(2):


The maximum level is applicable to the sum and the levels are expressed as the free acid














(3):


Maximum levels are expressed as SO2 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














(4):


The maximum level is expressed as P2O5















(24):


Ingoing amount, residues not detectable











14.2.5




Mead





Group I


Additives


 


 


E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used




Group II


Colours at quantum satis




quantum satis



 


 




E 200-203


Sorbic acid — sorbates


200 


(1) (2)


 




E 220-228


Sulphur dioxide — sulphites


200 


(3)


 




E 338-452


Phosphoric acid — phosphates — di-, tri- and polyphosphates


1 000 


(1) (4)


 




E 473-474


Sucrose esters of fatty acids — sucroglycerides


5 000 


(24)


 










(1):


The additives may be added individually or in combination














(2):


The maximum level is applicable to the sum and the levels are expressed as the free acid














(3):


Maximum levels are expressed as SO2 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














(4):


The maximum level is expressed as P2O5















(24):


Ingoing amount, residues not detectable











14.2.6




Spirit drinks as defined in Regulation (EC) No 110/2008





Group I


Additives


 


 


except whisky or whiskey; E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used except in liqueurs




Group II


Colours at quantum satis




quantum satis



 


except: spirit drinks as defined in article 5(1) and sales denominations listed in Annex II, paragraphs 1-14 of Regulation (EC) No 110/2008 and spirits (preceded by the name of the fruit) obtained by maceration and distillation, London Gin, Sambuca, Maraschino, Marrasquino or Maraskino and Mistrà




Group III


Colours with combined maximum limit


200 


 


except: spirit drinks as defined in article 5(1) and sales denominations listed in Annex II, paragraphs 1-14 of Regulation (EC) No 110/2008 and spirits (preceded by the name of the fruit) obtained by maceration and distillation, London Gin, Sambuca, Maraschino, Marrasquino or Maraskino and Mistrà




E 123


amaranth


30 


 


except: spirit drinks as defined in article 5(1) and sales denominations listed in Annex II, paragraphs 1-14 of Regulation (EC) No 110/2008 and spirits (preceded by the name of the fruit) obtained by maceration and distillation, London Gin, Sambuca, Maraschino, Marrasquino or Maraskino and Mistrà




E 150a-d


Caramels



quantum satis



 


except: fruit spirits, spirits (preceded by the name of the fruit) obtained by maceration and distillation, London Gin, Sambuca, Maraschino, Marrasquino or Maraskino and Mistrà. Whisky, whiskey can only contain E 150a




E 160b


Annatto, Bixin, Norbixin


10 


 


only liqueurs




E 174


Silver



quantum satis



 


only liqueurs




E 175


Gold



quantum satis



 


only liqueurs




E 220-228


Sulphur dioxide — sulphites


50 


(3)


only distilled alcoholic beverages containing whole pears




E 338-452


Phosphoric acid — phosphates — di-, tri- and polyphosphates


1 000 


(1) (4)


except: whisky, whiskey




E 405


Propane-1, 2-diol alginate


10 000 


 


only emulsified liqueurs




E 416


Karaya gum


10 000 


 


only egg-based liqueurs




E 445


Glycerol esters of wood rosins


100 


 


only cloudy spirit drinks




E 473-474


Sucrose esters of fatty acids — sucroglycerides


5 000 


(1)


except: whisky, whiskey




E 475


Polyglycerol esters of fatty acids


5 000 


 


only emulsified liqueurs




E 481-482


Stearoyl-2-lactylates


8 000 


(1)


only emulsified liqueurs










(1):


The additives may be added individually or in combination














(3):


Maximum levels are expressed as SO2 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














(4):


The maximum level is expressed as P2O5












14.2.7




Aromatised wine-based products as defined by Regulation (EEC) No 1601/91








14.2.7.1




Aromatised wines





Group I


Additives


 


 


E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used




Group II


Colours at quantum satis



 


 


Except americano, bitter vino





Group III


Colours with combined maximum limit


200 


 


Except americano, bitter vino





E 150a-d


Caramels



quantum satis



 


 




E 100


Curcumin


100 


(26) (27)


only americano, bitter vino





E 101


Riboflavins


100 


(26) (27)


only americano, bitter vino





E 102


Tartrazine


100 


(26) (27)


only americano, bitter vino





E 104


Quinoline Yellow


100 


(26) (27)


only americano, bitter vino





E 110


Sunset Yellow FCF/Orange Yellow S


100 


(27)


only bitter vino





E 120


Cochineal, Carminic acid, Carmines


100 


(26) (27)


only americano, bitter vino





E 122


Azorubine, Carmoisine


100 


(26) (27)


only americano, bitter vino





E 123


Amaranth


100 


(26) (27)


only americano, bitter vino





E 124


Ponceau 4R, Cochineal Red A


100 


(26) (27)


only americano, bitter vino





E 129


Allura Red AG


100 


(27)


only bitter vino





E 123


Amaranth


30 


 


only aperitif wines




E 150a-d


Caramels



quantum satis



 


only americano, bitter vino





E 160d


Lycopene


10 


 


 




E 200-203


Sorbic acid — sorbates


200 


(1) (2)


 




E 242


Dimethyl dicarbonate


250 


(24)


 




E 338-452


Phosphoric acid — phosphates — di-, tri- and polyphosphates


1 000 


(1) (4)


 




E 473-474


Sucrose esters of fatty acids — sucroglycerides


5 000 


(1)


 










(1):


The additives may be added individually or in combination














(2):


The maximum level is applicable to the sum and the levels are expressed as the free acid














(4):


The maximum level is expressed as P2O5















(24):


Ingoing amount, residues not detectable














(26):


In americano E 100, E 101, E 102, E 104, E 120, E 122, E 123, E 124 are authorised individually or in combination














(27):


In bitter vino E 100, E 101, E 102, E 104, E 110, E 120, E 122, E 123, E 124, E 129 are authorised individually or in combination











14.2.7.2




Aromatised wine-based drinks





Group I


Additives


 


 


E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used




Group II


Colours at quantum satis




quantum satis



 


except bitter soda, sangria, claria, zurra





Group III


Colours with combined maximum limit


200 


 


except bitter soda, sangria, claria, zurra





E 100


Curcumin


100 


(28)


only bitter soda





E 101


Riboflavins


100 


(28)


only bitter soda





E 102


Tartrazine


100 


(28)


only bitter soda





E 104


Quinoline Yellow


100 


(28)


only bitter soda





E 110


Sunset Yellow FCF/Orange Yellow S


100 


(28)


only bitter soda





E 120


Cochineal, Carminic acid, Carmines


100 


(28)


only bitter soda





E 122


Azorubine, Carmoisine


100 


(28)


only bitter soda





E 123


Amaranth


100 


(28)


only bitter soda





E 124


Ponceau 4R, Cochineal Red A


100 


(28)


only bitter soda





E 129


Allura Red AG


100 


(28)


only bitter soda





E 150a-d


Caramels



quantum satis



 


only bitter soda





E 160d


Lycopene


10 


 


 




E 200-203


Sorbic acid — sorbates


200 


(1) (2)


 




E 242


Dimethyl dicarbonate


250 


(24)


 




E 338-452


Phosphoric acid — phosphates — di-, tri- and polyphosphates


1 000 


(1) (4)


 




E 473-474


Sucrose esters of fatty acids — sucroglycerides


5 000 


(1)


 










(1):


The additives may be added individually or in combination














(2):


The maximum level is applicable to the sum and the levels are expressed as the free acid














(4):


The maximum level is expressed as P2O5















(24):


Ingoing amount, residues not detectable














(28):


In bitter soda E 100, E 101, E 102, E 104, E 110, E 120, E 122, E 123, E 124, E 129 are authorised individually or in combination











14.2.7.3




Aromatised wine-product cocktails





Group I


Additives


 


 


E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used




Group II


Colours at quantum satis




quantum satis



 


 




Group III


Colours with combined maximum limit


200 


 


 




E 160d


Lycopene


10 


 


 




E 200-203


Sorbic acid — sorbates


200 


(1) (2)


 




E 242


Dimethyl dicarbonate


250 


(24)


 




E 338-452


Phosphoric acid — phosphates — di-, tri- and polyphosphates


1 000 


(1) (4)


 




E 473-474


Sucrose esters of fatty acids — sucroglycerides


5 000 


(1)


 










(1):


The additives may be added individually or in combination














(2):


The maximum level is applicable to the sum and the levels are expressed as the free acid














(4):


The maximum level is expressed as P2O5















(24):


Ingoing amount, residues not detectable











14.2.8




Other alcoholic drinks including mixtures of alcoholic drinks with non-alcoholic drinks and spirits with less than 15 % of alcohol





Group I


Additives


 


 


E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used




Group II


Colours at quantum satis




quantum satis



 


 




Group III


Colours with combined maximum limit


200 


 


only alcoholic drinks with less than 15 % of alcohol




E 123


Amaranth


30 


 


only alcoholic drinks with less than 15 % of alcohol




E 160b


Annatto, Bixin, Norbixin


10 


 


only alcoholic drinks with less than 15 % of alcohol




E 160d


Lycopene


30 


 


 




E 200-203


Sorbic acid — sorbates


200 


(1) (2)


only alcoholic drinks with less than 15 % of alcohol




E 210-213


Benzoic acid — benzoates


200 


(1) (2)


only alcoholic drinks with less than 15 % of alcohol




E 242


Dimethyl dicarbonate


250 


(24)


only wine-based drinks




E 338-452


Phosphoric acid — phosphates — di-, tri- and polyphosphates


1 000 


(1) (4)


 




E 444


Sucrose acetate isobutyrate


300 


 


only flavoured cloudy alcoholic drinks containing less than 15 % of alcohol




E 445


Glycerol esters of wood rosins


100 


 


only flavoured cloudy alcoholic drinks containing less than 15 % of alcohol




E 473-474


Sucrose esters of fatty acids — sucroglycerides


5 000 


(1)


 




E 481-482


Stearoyl-2-lactylates


8 000 


(1)


only flavoured drinks containing less than 15 % of alcohol




E 950


Acesulfame K


350 


 


 




E 951


Aspartame


600 


 


 




E 952


Cyclamic acid and its Na and Ca salts


250 


(51)


only mixtures of alcoholic drinks with non-alcoholic drinks




E 954


Saccharin and its Na, K and Ca salts


80 


(52)


 




E 955


Sucralose


250 


 


 




E 959


Neohesperidine DC


30 


 


 




E 961


Neotame


20 


 


 




E 962


Salt of aspartame-acesulfame


350 


(11)a (49) (50)


 










(1):


The additives may be added individually or in combination














(2):


The maximum level is applicable to the sum and the levels are expressed as the free acid














(4):


The maximum level is expressed as P2O5















(11):


Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent














(49):


The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)














(50):


The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951














(51):


Maximum usable levels are expressed in free acid














(52):


Maximum usable levels are expressed in free imide














(24):


Ingoing amount, residues not detectable











15




Ready-to-eat savouries and snacks








15.1




Potato-, cereal-, flour- or starch-based snacks





Group I


Additives


 


 


 




Group II


Colours at quantum satis




quantum satis



 


 




Group III


Colours with combined maximum limit


100 


 


excluding extruded or expanded savoury snack products




Group III


Colours with combined maximum limit


200 


 


only extruded or expanded savoury snack products




E 160b


Annatto, Bixin, Norbixin


10 


 


excluding extruded or expanded savoury snack products




E 160b


Annatto, Bixin, Norbixin


20 


 


only extruded or expanded savoury snack products




E 160d


Lycopene


30 


 


 




E 200-203; 214-219


Sorbic acid — sorbates; p-hydroxybenzoates


1 000 


(1) (2) (5)


 




E 220-228


Sulphur dioxide — sulphites


50 


(3)


only cereal- and potato-based snacks




E 310-320


Gallates, TBHQ and BHA


200 


(1)


only cereal-based snack foods




E 338-452


Phosphoric acid — phosphates — di-, tri- and polyphosphates


5 000 


(1) (4)


 




E 392


Extracts of rosemary


50 


(41) (46)


 




E 405


Propane-1, 2-diol alginate


3 000 


 


only cereal- and potato-based snacks




E 416


Karaya gum


5 000 


 


only cereal- and potato-based snacks




E 481-482


Stearoyl-2-lactylates


2 000 


(1)


only cereal-based snacks




E 481-482


Stearoyl-2-lactylates


5 000 


(1)


only cereal- and potato-based snacks




E 901


Beeswax, white and yellow



quantum satis



 


as glazing agents only




E 902


Candelilla wax



quantum satis



 


as glazing agents only




E 903


Carnauba wax


200 


 


as glazing agents only




E 904


Shellac



quantum satis



 


as glazing agents only




E 950


Acesulfame K


350 


 


 




E 951


Aspartame


500 


 


 




E 954


Saccharin and its Na, K and Ca salts


100 


(52)


 




E 955


Sucralose


200 


 


 




E 959


Neohesperidine DC


50 


 


 




E 961


Neotame


18 


 


 




E 961


Neotame


2 


 


as flavour enhancer only




E 962


Salt of aspartame-acesulfame


500 


(11)b (49) (50)


 










(1):


The additives may be added individually or in combination














(2):


The maximum level is applicable to the sum and the levels are expressed as the free acid














(3):


Maximum levels are expressed as SO2 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














(4):


The maximum level is expressed as P2O5















(5):


E 214-219: p-hydroxybenzoates (PHB), maximum 300 mg/kg














(11):


Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent














(41):


Expressed on fat basis














(49):


The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)














(50):


The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951














(52):


Maximum usable levels are expressed in free imide














(46):


As the sum of carnosol and carnosic acid











15.2




Processed nuts





Group I


Additives


 


 


 




Group II


Colours at quantum satis




quantum satis



 


 




Group III


Colours with combined maximum limit


100 


 


only savoury-coated nuts




E 160b


Annatto, Bixin, Norbixin


10 


 


only savoury-coated nuts




E 160d


Lycopene


30 


 


 




E 200-203; 214-219


Sorbic acid — sorbates; p-hydroxybenzoates


1 000 


(1) (2) (5)


only coated nuts




E 220-228


Sulphur dioxide — sulphites


50 


(3)


only marinated nuts




E 310-320


Gallates, TBHQ and BHA


200 


(1) (13)


 




E 338-452


Phosphoric acid — phosphates — di-, tri- and polyphosphates


5 000 


(1) (4)


 




E 392


Extracts of rosemary


200 


(41) (46)


 




E 416


Karaya gum


10 000 


 


only coating for nuts




E 901


Beeswax, white and yellow



quantum satis



 


as glazing agents only




E 902


Candelilla wax



quantum satis



 


as glazing agents only




E 903


Carnauba wax


200 


 


as glazing agents only




E 904


Shellac



quantum satis



 


as glazing agents only




E 950


Acesulfame K


350 


 


 




E 951


Aspartame


500 


 


 




E 954


Saccharin and its Na, K and Ca salts


100 


(52)


 




E 955


Sucralose


200 


 


 




E 959


Neohesperidine DC


50 


 


 




E 961


Neotame


18 


 


 




E 961


Neotame


2 


 


as flavour enhancer only




E 962


Salt of aspartame-acesulfame


500 


(11)b (49) (50)


 










(1):


The additives may be added individually or in combination














(2):


The maximum level is applicable to the sum and the levels are expressed as the free acid














(3):


Maximum levels are expressed as SO2 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














(4):


The maximum level is expressed as P2O5















(5):


E 214-219: p-hydroxybenzoates (PHB), maximum 300 mg/kg














(11):


Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent














(13):


Maximum limit expressed on fat














(41):


Expressed on fat basis














(49):


The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)














(50):


The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951














(52):


Maximum usable levels are expressed in free imide














(46):


As the sum of carnosol and carnosic acid











16




Desserts excluding products covered in categories 1, 3 and 4





Group I


Additives


 


 


 




Group II


Colours at quantum satis




quantum satis



 


 




Group III


Colours with combined maximum limit


150 


 


 




Group IV


Polyols



quantum satis



 


only energy-reduced or with no added sugar




E 160b


Annatto, Bixin, Norbixin


10 


 


 




E 160d


Lycopene


30 


 


 




E 200-203


Sorbic acid — sorbates


1 000 


(1) (2)


only frugtgrød, rote Grütze and pasha





E 200-203


Sorbic acid — sorbates


2 000 


(1) (2)


only ostkaka





E 200-213


Sorbic acid — sorbates; Benzoic acid — benzoates


300 


(1) (2)


only non-heat-treated dairy-based desserts




E 210-213


Benzoic acid — benzoates


500 


(1) (2)


only frugtgrød and rote Grütze




E 234


Nisin


3 


 


only semolina and tapioca puddings and similar products




E 280-283


Propionic acid — propionates


1 000 


(1) (6)


only Christmas pudding





E 297


Fumaric acid


4 000 


 


only gel-like desserts, fruit-flavoured desserts, dry powdered dessert mixes




E 338-452


Phosphoric acid — phosphates — di-, tri- and polyphosphates


3 000 


(1) (4)


 




E 338-452


Phosphoric acid — phosphates — di-, tri- and polyphosphates


7 000 


(1) (4)


only dry powdered dessert mixes




E 355-357


Adipic acid — adipates


1 000 


(1)


only dry powdered dessert mixes




E 355-357


Adipic acid — adipates


6 000 


(1)


only gel-like desserts




E 355-357


Adipic acid — adipates


1 000 


(1)


only fruit-flavoured desserts




E 363


Succinic acid


6 000 


 


 




E 416


Karaya gum


6 000 


 


 




E 427


Cassia gum


2 500 


 


only for dairy-based dessert and similar products




E 432-436


Polysorbates


3 000 


(1)


 




E 473-474


Sucrose esters of fatty acids — sucroglycerides


5 000 


(1)


 




E 475


Polyglycerol esters of fatty acids


2 000 


 


 




E 477


Propane-1,2-diol esters of fatty acids


5 000 


 


 




E 481-482


Stearoyl-2-lactylates


5 000 


(1)


 




E 483


Stearyl tartrate


5 000 


 


 




E 491-495


Sorbitan esters


5 000 


(1)


 




E 950


Acesulfame K


350 


 


only energy-reduced or with no added sugar




E 951


Aspartame


1 000 


 


only energy-reduced or with no added sugar




E 952


Cyclamic acid and its Na and Ca salts


250 


(51)


only energy-reduced or with no added sugar




E 954


Saccharin and its Na, K and Ca salts


100 


(52)


only energy-reduced or with no added sugar




E 955


Sucralose


400 


 


only energy-reduced or with no added sugar




E 957


Thaumatin


5 


 


as flavour enhancer only




E 959


Neohesperidine DC


50 


 


only energy-reduced or with no added sugar




E 961


Neotame


32 


 


only energy-reduced or with no added sugar




E 962


Salt of aspartame-acesulfame


350 


(11)a (49) (50)


only energy-reduced or with no added sugar










(1):


The additives may be added individually or in combination














(2):


The maximum level is applicable to the sum and the levels are expressed as the free acid














(4):


The maximum level is expressed as P2O5















(6):


Propionic acid and its salts may be present in certain fermented products resulting from the fermentation process following good manufacturing practice














(11):


Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent














(49):


The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)














(50):


The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951














(51):


Maximum usable levels are expressed in free acid














(52):


Maximum usable levels are expressed in free imide











17




Food supplements as defined in Directive 2002/46/EC excluding food supplements for infants and young children








17.1




Food supplements supplied in a solid form including capsules and tablets and similar forms, excluding chewable forms





Group I


Additives


 


 


E 410, E 412, E 415 E 417 may not be used to produce dehydrated foods intended to rehydrate on ingestion




Group II


Colours at quantum satis




quantum satis



 


 




Group III


Colours with combined maximum limit


300 


 


 




Group IV


Polyols



quantum satis



 


 




E 160d


Lycopene


30 


 


 




E 200-213


Sorbic acid — sorbates; Benzoic acid — benzoates


1 000 


(1) (2)


only when supplied in dried form and containing preparations of vitamin A and of combinations of vitamins A and D




E 310-321


Gallates, TBHQ, BHA and BHT


400 


(1)


 




E 338-452


Phosphoric acid — phosphates — di-, tri- and polyphosphates



quantum satis



 


 




E 392


Extracts of rosemary


400 


(46)


 




E 405


Propane-1, 2-diol alginate


1 000 


 


 




E 416


Karaya gum



quantum satis



 


 




E 426


Soybean hemicellulose


1 500 


 


 




E 432-436


Polysorbates



quantum satis



 


 




E 459


Beta-cyclodextrin



quantum satis



 


only foods in tablet and coated tablet form




E 468


Cross-linked sodium carboxy methyl cellulose


30 000 


 


 




E 473-474


Sucrose esters of fatty acids — sucroglycerides



quantum satis



(1)


 




E 475


Polyglycerol esters of fatty acids



quantum satis



 


 




E 491-495


Sorbitan esters



quantum satis



(1)


 




E 551-559


Silicon dioxide — silicates


10 000 


 


 




E 901


Beeswax, white and yellow



quantum satis



 


 




E 902


Candelilla wax



quantum satis



 


 




E 903


Carnauba wax


200 


 


 




E 904


Shellac



quantum satis



 


 




E 950


Acesulfame K


500 


 


 




E 951


Aspartame


2 000 


 


 




E 952


Cyclamic acid and its Na and Ca salts


500 


(51)


 




E 954


Saccharin and its Na, K and Ca salts


500 


(52)


 




E 955


Sucralose


800 


 


 




E 959


Neohesperidine DC


100 


 


 




E 961


Neotame


60 


 


 




E 961


Neotame


2 


 


only as flavour enhancer




E 962


Salt of aspartame-acesulfame


500 


(11)a (49) (50)


 




E 1201


Polyvinylpyrrolidone



quantum satis



 


only foods in tablet and coated tablet form




E 1202


Polyvinylpolypyrrolidone



quantum satis



 


only foods in tablet and coated tablet form




E 1203


Polyvinyl alcohol (PVA)


18 000 


 


only in capsule and tablet form




E 1204


Pullulan



quantum satis



 


only in capsule and tablet form




E 1205


Basic methacrylate copolymer


100 000 


 


 




E 1505


Triethyl citrate


3 500 


 


only in capsule and tablet form




E 1521


Polyethylene glycol


10 000 


 


only in capsule and tablet form










(1):


The additives may be added individually or in combination














(2):


The maximum level is applicable to the sum and the levels are expressed as the free acid














(11):


Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent














(49):


The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)














(50):


The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951














(51):


Maximum usable levels are expressed in free acid














(52):


Maximum usable levels are expressed in free imide














(46):


As the sum of carnosol and carnosic acid











17.2




Food supplements supplied in a liquid form





Group I


Additives


 


 


 




Group II


Colours at quantum satis




quantum satis



 


 




Group III


Colours with combined maximum limit


100 


 


 




E 160d


Lycopene


30 


 


 




E 200-213


Sorbic acid — sorbates; Benzoic acid — benzoates


2 000 


(1) (2)


 




E 310-321


Gallates, TBHQ, BHA and BHT


400 


(1)


 




E 338-452


Phosphoric acid — phosphates — di-, tri- and polyphosphates



quantum satis



 


 




E 392


Extracts of rosemary


400 


(46)


 




E 405


Propane-1, 2-diol alginate


1 000 


 


 




E 416


Karaya gum



quantum satis



 


 




E 426


Soybean hemicellulose


1 500 


 


 




E 432-436


Polysorbates



quantum satis



 


 




E 473-474


Sucrose esters of fatty acids — sucroglycerides



quantum satis



(1)


 




E 475


Polyglycerol esters of fatty acids



quantum satis



 


 




E 491-495


Sorbitan esters



quantum satis



 


 




E 551-559


Silicon dioxide — silicates


10 000 


 


 




E 950


Acesulfame K


350 


 


 




E 951


Aspartame


600 


 


 




E 952


Cyclamic acid and its Na and Ca salts


400 


(51)


 




E 954


Saccharin and its Na, K and Ca salts


80 


(52)


 




E 955


Sucralose


240 


 


 




E 959


Neohesperidine DC


50 


 


 




E 961


Neotame


20 


 


 




E 961


Neotame


2 


 


only as flavour enhancer




E 962


Salt of aspartame-acesulfame


350 


(11)a (49) (50)


 










(1):


The additives may be added individually or in combination














(2):


The maximum level is applicable to the sum and the levels are expressed as the free acid














(11):


Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent














(49):


The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)














(50):


The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951














(51):


Maximum usable levels are expressed in free acid














(52):


Maximum usable levels are expressed in free imide














(46):


As the sum of carnosol and carnosic acid











17.3




Food supplements supplied in a syrup-type or chewable form





Group I


Additives


 


 


 




Group II


Colours at quantum satis




quantum satis



 


 




Group IV


Polyols



quantum satis



 


 




Group III


Colours with combined maximum limit


300 


 


only solid food supplements




Group III


Colours with combined maximum limit


100 


 


only liquid food supplements




E 160d


Lycopene


30 


 


 




E 310-321


Gallates, TBHQ, BHA and BHT


400 


(1)


 




E 338-452


Phosphoric acid — phosphates — di-, tri- and polyphosphates



quantum satis



 


 




E 392


Extracts of rosemary


400 


(46)


 




E 405


Propane-1, 2-diol alginate


1 000 


 


 




E 416


Karaya gum



quantum satis



 


 




E 426


Soybean hemicellulose


1 500 


 


 




E 432-436


Polysorbates



quantum satis



 


 




E 473-474


Sucrose esters of fatty acids — sucroglycerides



quantum satis



(1)


 




E 475


Polyglycerol esters of fatty acids



quantum satis



 


 




E 491-495


Sorbitan esters



quantum satis



 


 




E 551-559


Silicon dioxide — silicates


10 000 


 


 




E 901


Beeswax, white and yellow



quantum satis



 


 




E 902


Candelilla wax



quantum satis



 


 




E 903


Carnauba wax


200 


 


 




E 904


Shellac



quantum satis



 


 




E 950


Acesulfame K


2 000 


 


 




E 951


Aspartame


5 500 


 


 




E 952


Cyclamic acid and its Na and Ca salts


1 250 


(51)


 




E 954


Saccharin and its Na, K and Ca salts


1 200 


(52)


 




E 955


Sucralose


2 400 


 


 




E 957


Thaumatin


400 


 


 




E 959


Neohesperidine DC


400 


 


 




E 961


Neotame


185 


 


 




E 961


Neotame


2 


 


only food supplements based on vitamin and/or mineral elements, as flavour enhancer




E 962


Salt of aspartame-acesulfame


2 000 


(11)a (49) (50)


 










(1):


The additives may be added individually or in combination














(11):


Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent














(49):


The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)














(50):


The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951














(51):


Maximum usable levels are expressed in free acid














(52):


Maximum usable levels are expressed in free imide














(46):


As the sum of carnosol and carnosic acid











18




Processed foods not covered by categories 1 to 17, excluding foods for infants and young children





Group I


Additives’


 


 


 









(1)  
            OJ L 10, 12.1.2002, p. 47.

(2)  
            OJ L 164, 26.6.2009, p. 45.

(3)  
            OJ L 10, 12.1.2002, p. 53.

(4)  
            OJ L 124, 20.5.2009, p. 21.

(5)  
            OJ L 15, 17.1.2002, p. 19.

(6)  
            OJ L 10, 12.1.2002, p. 58.

(7)  
            OJ L 10, 12.1.2002, p. 67.

(8)  
            OJ L 197, 3.8.2000, p. 19.

(9)  
            OJ L 299, 16.11.2007, p. 1.

(10)  
            OJ L 39, 13.2.2008, p. 16.

(11)  
            OJ L 149, 14.6.1991, p. 1.

(12)  The term caramel relates to products of a more or less intense brown colour which are intended for colouring. It does not correspond to the sugary aromatic product obtained from heating sugars and which is used for flavouring food (e.g. confectionery, pastry, alcoholic drinks).

(*1)  Canthaxanthin is not authorised in the food categories listed in Part D and E. The substance is in list B1 because it is used in medicinal products in accordance with Directive 2009/35/EC of the European Parliament and of the Council (OJ L 109, 30.4.2009, p. 10).

(13)  Benzoic acid may be present in certain fermented products resulting from the fermentation process following good manufacturing practice.

(14)  May not be used in jelly mini-cups.

(15)  May not be used to produce dehydrated foods intended to rehydrate on ingestion.

(16)  May not be used in jelly confectionery.

(17)  
            OJ L 401, 30.12.2006, p. 1.

(18)  
            OJ L 339, 6.12.2006, p. 16.

(19)  
            OJ L 91, 7.4.1999, p. 29.

(20)  
            OJ L 16, 21.1.2009, p. 3.

(21)  
            OJ L 183, 12.7.2002, p. 51.