natgillin/translations-raw huggingface dataset:
In the interest of legal clarity it is appropriate to use for the purposes of category 8 the terms ‘fresh meat’, ‘meat preparations’ and ‘meat products’ as defined in Regulation (EC) No 853/2004.
Vendar so različne razlage opredelitve mesnih pripravkov privedle do situacije, ko se uporaba različnih aditivov v določenih kategorijah mesa v državah članicah razlikuje.
Therefore, the subcategories under category 8 in Part D of the Union list, should be amended accordingly.
Komisija je prejela zahtevke za vključitev nekaterih od navedenih uporab na seznam odobrenih aditivov za živila Unije.
The use of food additives belonging to Group I as defined in Part C of the Union list is generally authorised in processed meat, whereas the authorisation of the use of food additives belonging to that group in unprocessed meat is restricted and only allowed on a case by case basis.
Ti zahtevki so bili dani na razpolago vsem državam članicam.Navedene uporabe je primerno vnesti na seznam Unije, kadar so v skladu s splošnimi pogoji uporabe aditivov za živila iz Uredbe (ES) št. 1333/2008, in ob upoštevanju potrebe za ohranitev nekaterih tradicionalnih proizvodov na trgu v nekaterih državah članicah.
When the Union list as set out in Annex II to Regulation (EC) No 1333/2008 was established, meat preparations as defined by Regulation (EC) No 853/2004 were considered as unprocessed meat in which only a restricted number of additives were authorised.
Na zahtevo nekaterih držav članic je bila pregledana uporaba ocetne kisline in acetatov (E 260–263), mlečne kisline in laktatov (E 270, E 325–327), askorbinske kisline in askorbatov (E 300–302), citronske kisline in citratov (E 330–333) kot sredstev za uravnavanje kislosti, konzervansov in/ali antioksidantov za preprečitev oksidacije in/ali žarkosti ter za povečanje mikrobiološke stabilnosti, te uporabe pa bi bilo primerno odobriti v vseh mesnih pripravkih, ki so jim bile dodane druge sestavine ali sol kot aditivi.
However, different interpretation of the definition of meat preparations has led to the situation where the use of certain additives in particular categories of meat differ between the Member States.
Na zahtevo nekaterih držav članic je bila pregledana uporaba fosforjeve (V) kisline – fosfatov – di-, tri- in polifosfatov (E 338–452) kot vlažila za preprečitev izgube mesnega soka med nadaljnjo predelavo, zlasti kadar je bila vbrizgana slanica, to uporabo pa bi bilo treba odobriti.
The Commission has received requests to include some of those uses in the Union list of authorised food additives.
Vendar bi bilo treba za omejitev nadaljnjega izpostavljanja dodanim fosfatom v živilih razširitev uporabe navedenih fosfatov omejiti na Kasseler, Bräte, Surfleisch, toorvorst, šašlõkk, ahjupraad in burger meat z vsebnostjo zelenjave in/ali žit, zmešanih med meso, vsaj 4 %,in finsko slano božično šunko.
These requests have been made available to all Member States.It is appropriate to include those uses in the Union list, where they comply with the general conditions of use of food additives laid down in Regulation (EC) No 1333/2008 and taking into account the need to maintain certain traditional products on the market in some Member States.
Na zahtevo nekaterih držav članic in/ali mesne industrije je bila pregledana uporaba nitritov (E 249–250) kot konzervansov v nekaterih tradicionalnih proizvodih:
At the request of some Member States the use of Acetic acid and acetates (E 260 — 263), Lactic acid and lactates (E 270, E 325 — 327), Ascorbic acid and ascorbates (E 300 — 302), Citric acid and citrates (E 330 — 333), as acidity regulators, preservatives and/or anti-oxidants to prevent oxidation and/or rancidity and to increase microbiological stability have been considered and it is appropriate to authorise these uses in all meat preparations to which other ingredients than additives or salt have been added.
Aditivi za živila v mesnih pripravkih za preprečitev izgube mesnega soka med nadaljnjo predelavo ne zavajajo potrošnika.
At the request of some Member States, the use of Phosphoric acid — phosphates — di — tri- and polyphosphates (E 338 — 452) as humectant to prevent the loss of meat juices during further processing, in particular when the brine has been injected, has been considered and it is appropriate to authorise this use.
Na zahtevo nekaterih držav članic in/ali mesne industrije je bila pregledana uporaba natrijevih karbonatov (E 500) kot vlažila v pripravkih iz mesa perutnine, proizvodih mici, bifteki, soutzoukaki, kebap, seftalia, ćevapčići in pljeskavice, da se ohrani čvrstost in sočnost med nadaljnjo predelavo, to uporabo pa bi bilo treba odobriti.
However, in order to limit further exposure to added phosphates in food, the extension of the use of those phosphates should be limited to Kasseler, Bräte, Surfleisch, toorvorst, šašlõkk, ahjupraad and burger meat with a minimum vegetable and/or cereal content of 4 % mixed within the meat and Finnish grey salted Christmas ham.
Poleg tega ta uporaba v pripravkih iz mesa perutnine omogoča daljše in učinkovitejše kuhanje mesa perutnine, pri čemer se ohrani njena sočnost in prepreči uživanje premalo skuhane perutnine.
At the request of some Member States and/or the meat industry, the use of Nitrites (E 249 — 250) as a preservative in certain traditional products:
Kar zadeva tradicionalne proizvode, bi morale biti zahtevane uporabe aditivov za živila v skladu s splošnimi pogoji uporabe iz člena 6 Uredbe (ES) št. 1333/2008, predvsem pa ne bi smele zavajati potrošnikov v državah članicah ali regijah, v katerih se ti proizvodi tradicionalno uživajo.
lomo de cerdo adobado, pincho moruno, careta de cerdo adobada, costilla de cerdo adobada, Kasseler, Bräte, Surfleisch, toorvorst, šašlõkk, ahjupraad, kiełbasa surowa biała, kiełbasa surowa metka and tatar wołowy (danie tatarskie) has been considered and it is appropriate to authorise this use.
Za zagotovitev enotne uporabe aditivov, zajetih v tej uredbi, so tradicionalni mesni pripravki opisani v Smernicah z opisom kategorij živil v delu E Priloge II k Uredbi (ES) št. 1333/2008 o aditivih za živila.
At the request of some Member States and/or the meat industry, the use of Alginates (E 401 — 404), Carrageenan (E 407), Processed euchema seaweed (E 407a), Locust bean gum (E 410), Guar gum (E 412), Tragacanth (E 413), Xanthan gum (E 415), Acetylated distarch phosphate (E 1414) and Hydroxy propyl distarch phosphate (E 1442) as humectants or stabilisers to diminish leakage of water in the packaging and to prevent the loss of meat juices during further processing have been considered.
[8]
Food additives used in meat preparations to prevent the loss of meat juices during further processing do not mislead consumer.
V skladu s členom 3(2) Uredbe (ES) št. 1331/2008 mora Komisija za posodobitev seznama Unije aditivov za živila iz Priloge II k Uredbi (ES) št. 1333/2008 zaprositi za mnenje Evropsko agencijo za varnost hrane (v nadaljnjem besedilu: Agencija), razen če zadevna posodobitev ne vpliva na zdravje ljudi.
At the request of some Member States and/or the meat industry, the use of Sodium carbonates (E 500) as humectant in poultry meat preparations, mici, bifteki, soutzoukaki, kebap, seftalia, cevapcici and pljeskavice in order to maintain consistency and juiciness during further preparation has been considered and it is appropriate to authorise this use.
Ocetna kislina in acetati (E 260–263), mlečna kislina in laktati (E 270, E 325–327), askorbinska kislina in askorbati (E 300–302), citronska kislina in citrati (E 330–333), alginati (E 401–404), karagenan (E 407), predelana morska alga euchema (E 407a), gumi iz zrn rožičevca (E 410), guar gumi (E 412), tragakant (E 413), ksantan gumi (E 415), natrijevi karbonati (E 500), acetiliran diškrobni fosfat (E 1414) in hidroksipropil diškrobni fosfat (E 1442) spadajo v skupino aditivov, za katere ni bil določen dovoljen dnevni vnos.
Furthermore, this use in poultry meat preparations allows to cook poultry meat longer and more effectively, maintaining its juiciness and avoiding the consumption of undercooked poultry.
To pomeni, da v količinah, ki so potrebne za dosego želenega tehnološkega učinka, ne ogrožajo zdravja.
As regards the traditional products, the requested uses of the food additives should comply with the general conditions of use set out in article 6 of Regulation (EC) No 1333/2008 and in particular should not mislead the consumers in the Member States or in the regions where these products are traditionally consumed.
Uporaba kurkumina (E 100), karminov (E 120), karamelov (E 150a–d), izvlečka paprike (E 160c), betalaina (E 162), nitritov (E 249–250), fosforjeve (V) kisline – fosfatov – di-, tri- in polifosfatov (E 338–452) bo razširjena samo na nekatere proizvode, pri katerih se tradicionalno uporabljajo, ker razširjena uporaba teh aditivov pomeni posodobitev seznama Unije, ki ne bo imela učinka na zdravje ljudi.
In order to ensure uniform application of the use of additives covered by the present regulation, the traditional meat preparations are described in the guidance document describing the food categories in Part E of Annex II to Regulation (EC) No 1333/2008 on food additives [8].
Zato se ni treba posvetovati z Agencijo.
The principle of carry-over set out in Article 18(1)(a) of Regulation (EC) No 1333/2008 should be permitted in meat preparations as defined by Regulation (EC) No 853/2004.
Prilogo II k Uredbi (ES) št. 1333/2008 bi bilo zato treba ustrezno spremeniti.
Pursuant to Article 3(2) of Regulation (EC) No 1331/2008, the Commission has to seek the opinion of the European Food Safety Authority (the Authority) in order to update the Union list of food additives set out in Annex II to Regulation (EC) No 1333/2008, except where the update in question is not liable to have an effect on human health.
Ukrepi iz te uredbe so v skladu z mnenjem Stalnega odbora za prehranjevalno verigo in zdravje živali –
Acetic acid and acetates (E 260 — 263), Lactic acid and lactates (E 270, E 325- 327), Ascorbic acid and ascorbates (E 300 — 302), Citric acid and citrates (E 330 — 333), Alginates (E 401 — 404), Carrageenan (E 407), Processed euchema seaweed (E 407a), Locust bean gum (E 410), Guar gum (E 412), Tragacanth (E 413), Xanthan gum (E 415), Sodium carbonates (E 500), Acetylated distarch phosphate (E 1414) and Hydroxy propyl distarch phosphate (E 1442) belong to the group of additives for which no acceptable daily intake has been specified.
SPREJELA NASLEDNJO UREDBO:
That implies that they do not pose a risk to health at the levels necessary to achieve the desired technological effect.
Člen 1
Therefore the extended use of those additives constitutes an update of the Union list which is not liable to have an effect on human health.
Priloga II k Uredbi (ES) št. 1333/2008 se spremeni v skladu s Prilogo k tej uredbi.
The use of Curcumin (E 100), Carmines (E 120), Caramels (E 150a-d), Paprika extract (E 160c), Beetroot red (E 162), Nitrites (E 249 — 250), Phosphoric acid — phosphates — di — tri- and polyphosphates (E 338 — 452), will only be extended to certain products that have been traditionally used, hence the extended use of these additives constitutes an update of the Union list which is not liable to have an effect on human health.
Člen 2
Therefore, it is not necessary to seek the opinion of the Authority.
Ta uredba začne veljati dvajseti dan po objavi v Uradnem listu Evropske unije.
Annex II to Regulation (EC) No 1333/2008 should be amended accordingly.
Ta uredba je v celoti zavezujoča in se neposredno uporablja v vseh državah članicah.
The measures provided for in this Regulation are in accordance with the opinion of the Standing Committee on the Food Chain and Animal Health,
V Bruslju, 4. junija 2014
HAS ADOPTED THIS REGULATION:
Za Komisijo
Annex II to Regulation (EC) No 1333/2008 is amended in accordance with the Annex to this Regulation.
UL L 354, 31.12.2008, str. 16.
Article 2
Uredba (ES) št. 1331/2008 Evropskega parlamenta in Sveta z dne 16. decembra 2008 o vzpostavitvi skupnega postopka odobritve za aditive za živila, encime za živila in arome za živila (UL L 354, 31.12.2008, str. 1).
This Regulation shall enter into force on the twentieth day following that of its publication in the Official Journal of the European Union.
Direktiva Evropskega Parlamenta in Sveta 94/35/ES z dne 30. junija 1994 o sladilih za uporabo v živilih (UL L 237, 10.9.1994, str. 3).
This Regulation shall be binding in its entirety and directly applicable in all Member States.
Direktiva Evropskega Parlamenta in Sveta 94/36/ES z dne 30. junija 1994 o barvilih za uporabo v živilih (UL L 237, 10.9.1994, str. 13).
Done at Brussels, 4 June 2014.
Direktiva Evropskega parlamenta in Sveta 95/2/ES z dne 20. februarja 1995 o dodatkih v živilih razen barvil in sladil (UL L 61, 18.3.1995, str. 1).
For the Commission
Uredba (ES) št. 853/2004 Evropskega parlamenta in Sveta z dne 29. aprila 2004 o posebnih higienskih pravilih za živila živalskega izvora (UL L 139, 30.4.2004, str.
The President
55).
OJ L 354, 31.12.2008, p. 16.
Smernice Generalnega direktorata za zdravje in potrošnike za izvajanje nekaterih določb Uredbe (ES) št. 853/2004 o posebnih higienskih pravilih za živila živalskega izvora http://ec.europa.eu/food/food/biosafety/hygienelegislation/docs/guidance_doc_852-2004_sl.pdf.
Regulation (EC) No 1331/2008 of the European Parliament and of the Council of 16 December 2008 establishing a common authorisation procedure for food additives, food enzymes and food flavourings (OJ L 354, 31.12.2008, p. 1).
PRILOGA
European Parliament and Council Directive 94/35/EC of 30 June 1994 on sweeteners for use in foodstuffs (OJ L 237, 10.9.1994, p. 3).
Priloga II k Uredbi (ES) št. 1333/2008 se spremeni:
European Parliament and Council Directive 94/36/EC of 30 June 1994 on colours for use in foodstuffs (OJ L 237, 10.9.1994, p. 13).
Del A se spremeni:
European Parliament and Council Directive 95/2/EC of 20 February 1995 on food additives other than colours and sweeteners (OJ L 61, 18.3.1995, p. 1.)
V preglednici 1 se vnos za točko 1 nadomesti z naslednjim:
Regulation (EC) No 853/2004 of the European Parliament and of the Council of 29 April 2004 laying down specific hygiene rules for food of animal origin (OJ L 139, 30.4.2004, p. 55).
Nepredelana živila, kot so opredeljena v členu 3 Uredbe (ES) št. 1333/2008, razen mesnih pripravkov, kot so opredeljeni v Uredbi (ES) št. 853/2004“
Health and Consumers Directorate-General's Guidance document on the implementation of certain provisions of Regulation (EC) No 853/2004 on the hygiene of food of animal origin http://ec.europa.eu/food/food/biosafety/hygienelegislation/guide_en.htm
Meso
ANNEX
Sveže meso, razen mesnih pripravkov, kot so opredeljeni v Uredbi (ES) št. 853/2004
Annex II to Regulation (EC) No 1333/2008 is amended as follows:
Mesni pripravki, kot so opredeljeni v Uredbi (ES) št. 853/2004
Part A is amended as follows:
Mesni proizvodi
in Table 1, the entry for point 1 is replaced by the following:
Toplotno neobdelani mesni proizvodi
Unprocessed foods as defined in Article 3 of Regulation (EC) No 1333/2008, excluding meat preparations as defined by Regulation (EC) No 853/2004’
Toplotno obdelani mesni proizvodi
Meat are replaced by the following:
Tradicionalno soljeni mesni proizvodi s posebnimi določbami glede uporabe nitritov in nitratov
Meat
Tradicionalni proizvodi, izdelani po postopku mokrega razsoljevanja (mesni proizvodi, potopljeni v sredstvo za razsoljevanje, ki vsebuje nitrite in/ali nitrate, sol in druge sestavine)
Fresh meat, excluding meat preparations as defined by Regulation (EC) No 853/2004
Tradicionalni proizvodi, izdelani po postopku suhega razsoljevanja (Postopek suhega razsoljevanja zajema nanos razsola, ki vsebuje nitrite in/ali nitrate, sol in druge sestavine, na površino mesa, nato sledi stabilizacija/zorenje.)
Meat preparations as defined by Regulation (EC) No 853/2004
Drugi tradicionalni proizvodi, izdelani po postopku razsoljevanja (kombinirana uporaba mokrega in suhega razsoljevanja, ali kadar je nitrit in/ali nitrat dodan sestavljenemu proizvodu ali kadar se sredstvo za razsoljevanje vbrizga v izdelek pred kuhanjem)“
Meat products
Del E se spremeni:
Non-heat-treated meat products
vnos za kategorijo 08.1 se črta.
Heat-treated meat products
naslov kategorije 08.1.1 se nadomesti z naslednjim:
Casings and coatings and decorations for meat
Sveže meso, razen mesnih pripravkov, kot so opredeljeni v Uredbi (ES) št. 853/2004“
Traditionally cured meat products with specific provisions concerning nitrites and nitrates
kategorija 8.1.2 se spremeni:
Traditional immersion cured products (Meat products cured by immersion in a curing solution containing nitrites and/or nitrates, salt and other components)
naslov se nadomesti z naslednjim:
Traditional dry cured products.
Mesni pripravki, kot so opredeljeni v Uredbi (ES) št. 853/2004“
(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)
vnosi za E 120, E 150a–d, E 262, E 300, E 301, E 302, E 325, E 326, E 330, E 331, E 332, E 333 in E 338–452 se nadomestijo z naslednjim:
(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)’
košenilja, karminska kislina, karmini
Part E is amended as follows:
samo breakfast sausages z vsebnostjo žit vsaj 6 % in burger meat z vsebnostjo zelenjave in/ali žit, zmešanih med meso, vsaj 4 % (v teh proizvodih je meso zmleto tako, da se mišice in mast v celoti razpršijo, tako da vlakna tvorijo emulzijo z mastjo, kar daje navedenim proizvodom tipičen videz), proizvodi vrste merguez, salsicha fresca, mici, butifarra fresca, longaniza fresca, chorizo fresco, ćevapčići in pljeskavice
the entry for category 08.1 is deleted;
karameli
the title of category 08.1.1 is replaced by the following:
samo breakfast sausages z vsebnostjo žit vsaj 6 % in burger meat z vsebnostjo zelenjave in/ali žit, zmešanih med meso, vsaj 4 % (v teh proizvodih je meso zmleto tako, da se mišice in mast v celoti razpršijo, tako da vlakna tvorijo emulzijo z mastjo, kar daje navedenim proizvodom tipičen videz), proizvodi vrste merguez, salsicha fresca, mici, butifarra fresca, longaniza fresca in chorizo fresco
Fresh meat, excluding meat preparations as defined by Regulation (EC) No 853/2004’
kalijev acetat
Category 8.1.2 is amended as follows:
samo predpakirani pripravki svežega mletega mesa in mesni pripravki, ki so jim bile dodane druge sestavine kot aditivi ali sol
the title is replaced by the following:
natrijevi acetati
Meat preparations as defined by Regulation (EC) No 853/2004’
askorbinska kislina
the entries for E 120, E 150a-d, E 262, E 300, E 301, E 302, E 325, E 326, E 330, E 331, E 332, E 333 and E 338-452 are replaced by the following:
samo predpakirani pripravki svežega mletega mesa gehakt in mesni pripravki, ki so jim bile dodane druge sestavine kot aditivi ali sol
‘E 120
natrijev askorbat
Cochineal, Carminic acid, Carmines
kalcijev askorbat
only breakfast sausages with a minimum cereal content of 6 %, burger meatwith 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), merguez type products, salsicha fresca, mici, butifarra fresca, longaniza fresca, chorizo fresco, cevapcici and pljeskavice
natrijev laktat
Caramels
kalijev laktat
only breakfast sausages with a minimum cereal content of 6 %, burger meatwith 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), merguez type products, salsicha fresca, mici, butifarra fresca, longaniza frescaand chorizo fresco
citronska kislina
Potassium acetate
natrijevi citrati
only prepacked preparations of fresh minced meat and meat preparations to which other ingredients than additives or salt have been added
kalijevi citrati
Sodium acetates
kalcijevi citrati
only gehakt, prepacked preparations of fresh minced meat and meat preparations to which other ingredients than additives or salt have been added
fosforjeva (V) kislina – fosfati – di-, tri- in polifosfati
Sodium ascorbate
samo breakfast sausages:
Calcium ascorbate
v tem proizvodu je meso zmleto tako, da se mišice in mast v celoti razpršijo, tako da vlakna tvorijo emulzijo z mastjo, kar daje proizvodu tipičen videz;
Sodium lactate
finska slana božična šunka, burger meat z vsebnostjo zelenjave in/ali žit, zmešanih med meso, vsaj 4 %, Kasseler, Bräte, Surfleisch, toorvorst, šašlõkk, in ahjupraa“
Potassium lactate
naslednji vnosi se vnesejo v njihovem številčnem zaporedju:
Sodium citrates
kurkumin
Potassium citrates
samo proizvodi vrste merguez, salsicha fresca, butifarra fresca, longaniza frescain chorizo fresco
Calcium citrates
izvleček paprike
E 338-452
samo proizvodi vrste merguez, salsicha fresca, butifarra fresca, longaniza fresca, chorizo fresco, bifteki, soutzoukaki in kebap
Phosphoric acid — phosphates — di — tri — and polyphosphates
betalain
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;
nitriti
Finnish grey salted Christmas ham burger meat with a minimum vegetable and/or cereal content of 4 % mixed within the meat, Kasseler, Bräte,Surfleisch, toorvorst, šašlõkk,and ahjupraad’
samo lomo de cerdo adobado, pincho moruno, careta de cerdo adobada, costilla de cerdo adobada, Kasseler, Bräte,Surfleisch, toorvorst, šašlõkk, ahjupraad, kiełbasa surowa biała, kiełbasa surowa metka,in tatar wołowy (danie tatarskie)
the following entries are inserted in their numerical order:
ocetna kislina
‘E 100
kalcijev acetat
Curcumin
mlečna kislina
only merguez type products, salsicha fresca, butifarra fresca, longaniza fresca and chorizo fresco
kalcijev laktat
Paprika extract
natrijev alginat
only merguez type products, salsicha fresca, butifarra fresca, longaniza fresca, chorizo fresco, bifteki, soutzoukaki and kebap
samo pripravki, ki so jim bile sestavine vbrizgane;
Beetroot red
mesni pripravki, sestavljeni iz mesnih delov, ki so bili različno obdelani:
E 249-250
zmleti, zrezani ali predelani in so združeni.
Nitrites
Razen bifteki, soutzoukaki, kebapgyros in souvlaki
only lomo de cerdo adobado, pincho moruno, careta de cerdo adobada, costilla de cerdo adobada, Kasseler, Bräte,Surfleisch, toorvorst, šašlõkk, ahjupraad, kiełbasa surowa biała, kiełbasa surowa metka, and tatar wołowy (danie tatarskie)
kalijev alginat
Acetic acid
Razen bifteki, soutzoukaki, kebap,gyros in souvlaki
Calcium acetate
amonijev alginat
Lactic acid
kalcijev alginat
Calcium Lactate
Razen bifteki, soutzoukaki, kebap,gyros in souvlaki
Sodium alginate
karagenan
only preparations in which ingredients have been injected;
Razen bifteki, soutzoukaki, kebap,gyros in souvlaki
meat preparations composed of meat parts that have been handled differently:
predelana morska alga eucheuma
minced, sliced or processed and that are combined together.
gumi iz zrn rožičevca
Except bifteki, soutzoukaki, kebapgyros and souvlaki
guar gumi
Potassium alginate
tragakant
Except bifteki, soutzoukaki, kebap gyros and souvlaki
Razen bifteki, soutzoukaki, kebap, gyros in souvlaki
Ammonium alginate
ksantan gumi
Calcium alginate
natrijevi karbonati
Except bifteki, soutzoukaki, kebap, gyros and souvlaki
samo pripravki iz mesa perutnine, mici, bifteki, soutzoukaki, kebap, seftalia, ćevapčićiin pljeskavice
Carrageenan
acetiliran diškrobni fosfat
Except bifteki, soutzoukaki, kebap, gyros and souvlaki,
zmleti, zrezani ali predelani in so združeni, gyros, souvlaki, bifteki, soutzoukaki, kebapin seftalia
Processed euchema seaweed
hidroksipropil diškrobni fosfat
Locust bean gum
Največja količina, ki se lahko doda med proizvodnjo.
Guar gum
Največja količina je izražena kot natrijev nitrit.“
Tragacanth
naslov kategorije 08.2 se nadomesti z naslednjim: