+EC Regulation 1333-2008 SANCO 13065 2010

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SANCO/13065/2010 (POOL/E3/2010/13065/13065-EN-Part1.doc)
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EUROPEAN COMMISSION
Brussels, C(2011)
final
This document does not necessarily represent the views of the Commission Working document on a draft
COMMISSION IMPLEMENTING REGULATION of 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)
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This document does not necessarily represent the views of the Commission Working document on a draft
COMMISSION IMPLEMENTING REGULATION of 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 additives1, and in particular Article 10, Article 30(1) and Article 30(5) thereof, Whereas: (1) (2) 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. 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 foodstuffs2, European Parliament and Council Directive 94/36/EC of 30 June 1994 on colours for use in foodstuffs3 and European Parliament and Council Directive 95/2/EC of 20 February 1995 on food additives other than colours and sweeteners4, 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. 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
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OJ L 354, 31.12.2008, p. 16. OJ L 237, 10.9.1994, p. 3. OJ L 237, 10.9.1994, p. 13. OJ L 61, 18.3.1995, p. 1.
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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 Additives5, 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. For reasons of clarity it is necessary to list food additives in groups 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. 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. 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 harmonize 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 standardization purposes should not be not considered as additives and, therefore, should not fall within the scope of this Regulation. All currently authorised food additives are subject to a re-evaluation by the Authority in accordance with Commission Regulation (EU) No 257/20106 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.
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GSFA, Codex STAN 192-1995. OJ L 80, 26.3.2010, p. 19.
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In January 2008, the Authority adopted an opinion on lycopene7 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. In September 2009, the Authority adopted scientific opinions on sunset yellow (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]. 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] 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. 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. 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
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The EFSA Journal (2008) 674, p. 1. EFSA Journal 2009; 7(11):1330. EFSA Journal 2009; 7(11):1329. EFSA Journal 2009; 7(11):1328.
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added to medicinal products 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 solid dosage forms and 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 colour11 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. 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 data12. Therefore, this additive should not be included in the Union list. 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 199013. 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. The Authority assessed the information on the safety of basic methacrylate copolymer as a glazing agent/coating agent in solid food supplements and in solid foods for special medical purposes. In its opinion of 10 February 2010, the Authority concluded that those uses are 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 Council14 at a level of 100 mg/kg. This new food additive should be assigned the E number E 1205. 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.
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OJ L 195, 27.7.2007, p. 8. EFSA Journal 2010;8(4):1535. Opinion of the Scientific Committee for Food on a first Series of Food Additives for various technological functions, Reports of SCF (25th series, 1991). OJ L 183, 12.7.2002, p. 51. OJ L 10, 12.1.2002, p. 47.
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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. 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. 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. The measures provided for in this Regulation are in accordance with the opinion of the [] Committee, and neither the European Parliament nor the Council has opposed them,
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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 [18 months after entry into force of this regulation e.g. 1 March 2013]. 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) (b) (c) in point 3 of part B , the entry concerning basic methacrylate copolymer (E 1205) ; in point 12.1.2. of Part E , the entry concerning the use of silicon dioxide (E 551) in salt substitutes; in point 17.1 of Part E, the entrys concerning the use of basic methacrylate copolymer (E 1205) in food supplements supplied in solid form.
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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 [12 months after entry into force of this regulation e.g. 1 September 2012]. 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. Foods that have been lawfully placed on the market before [18 months after entry into force of this regulation e.g. 1 March 2013]., but do not comply with this regulation, may continue to be marketed until their date of minimal durability or useby-date. Article 3
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Commission Regulation (EC) No 884/2007 is repealed as from [18 months after entry into force of this regulation e.g. 1 March 2013]. Article 4 This Regulation shall enter into force on the twentieth day following that of its publication in the Official Journal of the European Union.
This Regulation shall be binding in its entirety and directly applicable in the Member States. Done at Brussels,
For the Commission Jos Manuel BARROSO The President
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ANNEX Annex II to Regulation EC (No) 1333/2008 is replaced by the following: "ANNEX II Union list of food additives approved for use in foods and conditions of use Part A: ........................................................................................................................................ 8 1. 2. Introduction .................................................................................................................. 8 General provisions on listed food additives and conditions of use.............................. 8
Part B: List of all additives....................................................................................................... 11 Part C: Definitions of groups of additives................................................................................ 24 Part D: Food Categories ........................................................................................................... 39 Part E: Authorised food additives and conditions of use in Food Categories.......................... 44
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. 2. 3. Only the substances listed in Part B may be used as additives in foods. Additives may only be used in the foods and under the conditions set out in Part E of this Annex. 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. Aluminium lakes prepared from the listed colours are authorised.
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The colours E 123, E 127, E 160b, E 173 and E 180, may not be sold directly to the consumer. 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. When labelled for food use, nitrite may be sold only in a mixture with salt or a salt substitute. 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.
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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 2 3 4 5 6 7 8 9 10 11 12 Unprocessed foods as defined in Article 3 of Regulation (EC) No 1333/2008 Honey as defined in Directive 2001/110/EC16 Non-emulsified oils and fats of animal or vegetable origin Butter Unflavoured pasteurised and sterilised (including UHT) milk unflavoured plain pasteurised cream (excluding reduced fat cream) Unflavoured fermented milk products, not heat treated after fermentation Unflavoured buttermilk (excluding sterilised buttermilk) Natural mineral water as defined in Directive 2009/54/EC17 and spring water and all other bottled or packed waters Coffee (excluding flavoured instant coffee) and coffee extracts Unflavoured leaf tea Sugars as defined in Directive 2001/111/EC18 Dry pasta, excluding gluten-free and/or pasta intended for hypoproteic diets, in accordance with Directive 2009/39/EC19 and
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OJ L 164, 26.6.2009, p. 45. OJ L 10, 12.1.2002, p. 53. OJ L 124, 20.5.2009, p. 21.
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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 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 Unprocessed foods as defined in Article 3 of Regulation (EC) No 1333/2008 All bottled or packed waters Milk, full fat, semi-skimmed and skimmed milk, pasteurised or sterilised (including UHT sterilization) (unflavoured) Chocolate milk Fermented milk (unflavoured) Preserved milks as mentioned in Directive 2001/114/EC20 (unflavoured) Butter-milk (unflavoured) Cream and cream powder (unflavoured) Oils and fats of animal or vegetable origin Ripened and unripened cheese (unflavoured) Butter from sheep and goats milk Eggs and egg products as defined in Regulation (EC) 853/200421 Flour and other milled products and starches Bread and similar products Pasta and gnocchi Sugar including all mono and disaccharides Tomato paste and canned and bottled tomatoes Tomato-based sauces Fruit juice and fruit nectar as mentioned in Directive 2001/112/EC22 and vegetable juice and vegetable nectars Fruit, vegetables (including potatoes) and mushrooms canned, bottled or dried; processed fruit, vegetables (including potatoes) and mushrooms
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OJ L 15, 17.1.2002, p. 19. OJ L 139, 30.4.2004, p. 55. OJ L 10, 12.1.2002, p. 58.
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Extra jam, extra jelly, and chestnut pure as mentioned in Directive 2001/113/EC23; crme de pruneaux Fish, molluscs and crustaceans, meat, poultry and game as well as their preparations, but not including prepared meals containing these ingredients Cocoa products and chocolate components in chocolate products as mentioned in Directive 2000/36/EC24 Roasted coffee, tea, herbal and fruit infusions, chicory; extracts of tea and herbal and fruit infusions and chicory; tea, herbal and fruit infusions and cereal preparations for infusions, as well as mixes and instant mixes of these products Salt, salt substitutes, spices and mixtures of spices Wine and other products covered by Regulation (EC) No 1234/2007, as listed in its Annex I, Part XIb25 Spirit drinks defined in Annex II, paragraphs 1-14 of Regulation 110/200826, 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 Mistr as defined in Annex II, paragraphs 38 and 39 of Regulation (EC) No 110/2008, respectively
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Sangria, Clarea and Zurra as mentioned in Regulation (EEC) No 1601/9127 Wine vinegar covered by Regulation (EC) No 1234/2007, as listed in its Annex I, Part XIb Foods for infants and young children as mentioned in Directive 2009/39/EC including foods for special medical purposes for infants and young children Honey as defined in Directive 2001/110/EC Malt and malt products
PART B: LIST OF ALL ADDITIVES

1. Colours
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OJ L 10, 12.1.2002, p. 67. OJ L 197, 3.8.2000, p. 19. OJ L 299, 16.11.2007, p. 1. OJ L 39, 13.2.2008, p. 16. OJ L 149, 14.6.1991, p. 1.
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E-number E 100 E 101 E 102 E 104 E 110 E 120 E 122 E 123 E 124 E 127 E 129 E 131 E 132 E 133 E 140 E 141 E 142 E 150a E 150b E 150c E 150d E 151 E 153 E 155
Name Curcumin Riboflavins Tartrazine Quinoline Yellow Sunset Yellow FCF/Orange Yellow S Cochineal, Carminic acid, Carmines Azorubine, Carmoisine Amaranth Ponceau 4R, Cochineal Red A Erythrosine Allura Red AC Patent Blue V Indigotine, Indigo carmine Brilliant Blue FCF Chlorophylls and chlorophyllins Copper complexes of chlorophylls, chlorophyllins Green S Plain caramel28 Caustic sulphite caramel Ammonia caramel Sulphite ammonia caramel Brilliant Black BN, Black PN Vegetable carbon Brown HT
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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).
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E 160a E 160b E 160c E 160d E 160e E 161b E 161g E 162 E 163 E 170 E 171 E 172 E 173 E 174 E 175 E 180
Carotenes Annatto, Bixin, Norbixin Paprika extract, capsanthin, capsorubin Lycopene Beta-apo-8'-carotenal (C 30) Lutein Canthaxanthin Beetroot Red, betanin Anthocyanins Calcium carbonate Titanium dioxide Iron oxides and hydroxides Aluminium Silver Gold Litholrubine BK
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Sweeteners
E-number E 420 E 421 E 950 E 951 E 952 E 953 E 954 E 955 Name Sorbitols Mannitol Acesulfame K Aspartame Cyclamates Isomalt Saccharins Sucralose
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E 957 E 959 E 961 E 962 E 965 E 966 E 967 E 968
Thaumatin Neohesperidine DC Neotame Salt of aspartame-acesulfame Maltitols Lactitol Xylitol Erythritol
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Additives other than colours and sweeteners

E-number E 170 E 200 E 202 E 203 E 210 E 211 E 212 E 213 E 214 E 215 E 218 E 219 E 220 E 221 Name Calcium carbonate Sorbic acid Potassium sorbate Calcium sorbate Benzoic acid29 Sodium benzoate29 Potassium benzoate29 Calcium benzoate29 Ethyl-p-hydroxybenzoate Sodium ethyl p-hydroxybenzoate Methyl p-hydroxybenzoate Sodium methyl p-hydroxybenzoate Sulphur dioxide Sodium sulphite
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Benzoic acid may be present in certain fermented products resulting from the fermentation process following good manufacturing practice
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E 222 E 223 E 224 E 226 E 227 E 228 E 234 E 235 E 239 E 242 E 249 E 250 E 251 E 252 E 260 E 261 E 262 E 263 E 270 E 280 E 281 E 282 E 283 E 284 E 285 E 290 E 296
Sodium hydrogen sulphite Sodium metabisulphite Potassium metabisulphite Calcium sulphite Calcium hydrogen sulphite Potassium hydrogen sulphite Nisin Natamycin Hexamethylene tetramine Dimethyl dicarbonate Potassium nitrite Sodium nitrite Sodium nitrate Potassium nitrate Acetic acid Potassium acetate Sodium acetates Calcium acetate Lactic acid Propionic acid Sodium propionate Calcium propionate Potassium propionate Boric acid Sodium tetraborate (borax) Carbon dioxide Malic acid
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Fumaric acid Ascorbic acid Sodium ascorbate Calcium ascorbate Fatty acid esters of ascorbic acid Tocopherol-rich extract Alpha-tocopherol Gamma-tocopherol Delta-tocopherol Propyl gallate Octyl gallate Dodecyl gallate Erythorbic acid Sodium erythorbate Tertiary-butyl hydroquinone (TBHQ) Butylated hydroxyanisole (BHA) Butylated hydroxytoluene (BHT) Lecithins Sodium lactate Potassium lactate Calcium lactate Citric acid Sodium citrates Potassium citrates Calcium citrates Tartaric acid (L(+)-) Sodium tartrates
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E 336 E 337 E 338 E 339 E 340 E 341 E 343 E 350 E 351 E 352 E 353 E 354 E 355 E 356 E 357 E 363 E 380 E 385 E 392 E 400 E 401 E 402 E 403 E 404 E 405 E 406
Potassium tartrates Sodium potassium tartrate Phosphoric acid Sodium phosphates Potassium phosphates Calcium phosphates Magnesium phosphates Sodium malates Potassium malate Calcium malates Metatartaric acid Calcium tartrate Adipic acid Sodium adipate Potassium adipate Succinic acid Triammonium citrate Calcium disodium ethylene diamine tetra-acetate (Calcium disodium EDTA) Extracts of rosemary Alginic acid Sodium alginate Potassium alginate Ammonium alginate Calcium alginate Propane-1, 2-diol alginate Agar
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E 407a E 407 E 410 E 412 E 413 E 414 E 415 E 416 E 417 E 418 E 422 E 425 E 426 E 427 E 431 E 432 E 433 E 434 E 435 E 436 E 440 E 442 E 444 E 445 E 450 E 451 E 452
Processed euchema seaweed Carrageenan Locust bean gum Guar gum Tragacanth Gum arabic (acacia gum) Xanthan gum Karaya gum Tara gum Gellan gum Glycerol Konjac Soybean hemicellulose Cassia gum Polyoxyethylene (40) stearate Polyoxyethylene sorbitan monolaurate (polysorbate 20) Polyoxyethylene sorbitan monooleate (polysorbate 80) Polyoxyethylene sorbitan monopalmitate (polysorbate 40) Polyoxyethylene sorbitan monostearate (polysorbate 60) Polyoxyethylene sorbitan tristearate (polysorbate 65) Pectins Ammonium phosphatides Sucrose acetate isobutyrate Glycerol esters of wood rosins Diphosphates Triphosphates Polyphosphates
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E 459 E 460 E 461 E 462 E 463 E 464 E 465 E 466 E 468 E 469 E 470a E 470b E 471 E 472a E 472b E 472c E 472d E 472e E 472f E 473 E 474 E 475 E 476 E 477 E 479b
Beta-cyclodextrin Cellulose Methyl cellulose Ethyl cellulose Hydroxypropyl cellulose Hydroxypropyl methyl cellulose Ethyl methyl cellulose Carboxy methyl cellulose, Sodium carboxy methyl cellulose, cellulose gum Crosslinked sodium carboxy methyl cellulose, cross linked cellulose gum Enzymatically hydrolysed carboxy methyl cellulose, Enzymatically hydrolysed cellulose gum Sodium, potassium and calcium salts of fatty acids Magnesium salts of fatty acids Mono-and diglycerides of fatty acids Acetic acid esters of mono- and diglycerides of fatty acids Lactic acid esters of mono- and diglycerides of fatty acids Citric acid esters of mono- and diglycerides of fatty acids Tartaric acid esters of mono- and diglycerides of fatty acids Mono and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids Mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids Sucrose esters of fatty acids Sucroglycerides Polyglycerol esters of fatty acids Polyglycerol polyricinoleate Propane-1,2-diol esters of fatty acids Thermally oxidized soya bean oil interacted with mono and diglycerides
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of fatty acids E 481 E 482 E 483 E 491 E 492 E 493 E 494 E 495 E 500 E 501 E 503 E 504 E 507 E 508 E 509 E 511 E 512 E 513 E 514 E 515 E 516 E 517 E 520 E 521 E 522 E 523 Sodium stearoyl-2-lactylate Calcium stearoyl-2-lactylate Stearyl tartrate Sorbitan monostearate Sorbitan tristearate Sorbitan monolaurate Sorbitan monooleate Sorbitan monopalmitate Sodium carbonates Potassium carbonates Ammonium carbonates Magnesium carbonates Hydrochloric acid Potassium chloride Calcium chloride Magnesium chloride Stannous chloride Sulphuric acid Sodium sulphates Potassium sulphates Calcium sulphate Ammonium sulphate Aluminium sulphate Aluminium sodium sulphate Aluminium potassium sulphate Aluminium ammonium sulphate
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E 524 E 525 E 526 E 527 E 528 E 529 E 530 E 535 E 536 E 538 E 541 E 551 E 552 E 553a E 553b E 554 E 555 E 556 E 558 E 559 E 570 E 574 E 575 E 576 E 577 E 578 E 579
Sodium hydroxide Potassium hydroxide Calcium hydroxide Ammonium hydroxide Magnesium hydroxide Calcium oxide Magnesium oxide Sodium ferrocyanide Potassium ferrocyanide Calcium ferrocyanide Sodium aluminium phosphate acidic Silicon dioxide Calcium silicate Magnesium silicate Talc Sodium aluminium silicate Potassium aluminium silicate Calcium aluminium silicate Bentonite Aluminium silicate (Kaolin) Fatty acids Gluconic acid Glucono-delta-lactone Sodium gluconate Potassium gluconate Calcium gluconate Ferrous gluconate
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Ferrous lactate 4-Hexylresorcinol Glutamic acid Monosodium glutamate Monopotassium glutamate Calcium diglutamate Monoammonium glutamate Magnesium diglutamate Guanylic acid Disodium guanylate Dipotassium guanylate Calcium guanylate Inosinic acid Disodium inosinate Dipotassium inosinate Calcium inosinate Calcium 5-ribonucleotides Disodium 5-ribonucleotides Glycine and its sodium salts Zinc acetate Dimethyl polysiloxane Beeswax, white and yellow Candelilla wax Carnauba wax Shellac Microcrystalline wax Hydrogenated poly-1-decene
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E 912 E 914 E 920 E 927b E 938 E 939 E 941 E 942 E 943a E 943b E 944 E 948 E 949 E 999 E 1103 E 1105 E 1200 E 1201 E 1202 E 1203 E 1204 E 1205 E 1404 E 1410 E 1412 E 1413 E 1414
Montan acid ester Oxidized polyethylene wax L-cysteine Carbamide Argon Helium Nitrogen Nitrous oxide Butane Isobutane Propane Oxygen Hydrogen Quillaia extract Invertase Lysozyme Polydextrose Polyvinylpyrrolidone Polyvinylpolypyrrolidone Polyvinyl alcohol (PVA) Pullulan Basic methacrylate copolymer Oxidised starch Monostarch phosphate Distarch phosphate Phosphated distarch phosphate Acetylated distarch phosphate
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E 1420 E 1422 E 1440 E 1442 E 1450 E 1451 E 1452 E 1505 E 1517 E 1518 E 1519 E 1520 E 1521
Acetylated starch Acetylated distarch adipate Hydroxy propyl starch Hydroxy propyl distarch phosphate Starch sodium octenyl succinate Acetylated oxidised starch Starch Aluminium Octenyl Succinate Triethyl citrate Glyceryl diacetate (diacetin) Glyceryl triacetate (triacetin) Benzyl alcohol Propane-1, 2-diol (propylene glycol) Polyethylene glycols
PART C: DEFINITIONS OF GROUPS OF ADDITIVES

(1) Group I:
E-number E 170 E 260 E 261 E 262 E 263 E 270 E 290 E 296 E 300 E 301 Name Calcium carbonate Acetic acid Potassium acetate Sodium acetates Calcium acetate Lactic acid Carbon dioxide Malic acid Ascorbic acid Sodium ascorbate Specific maximum level quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis
EN
24
EN
E 302 E 304 E 306 E 307 E 308 E 309 E 322 E 325 E 326 E 327 E 330 E 331 E 332 E 333 E 334 E 335 E 336 E 337 E 350 E 351 E 352 E 354 E 380 E 400 E 401
Calcium ascorbate Fatty acid esters of ascorbic acid Tocopherol-rich extract Alpha-tocopherol Gamma-tocopherol Delta-tocopherol Lecithins Sodium lactate Potassium lactate Calcium lactate Citric acid Sodium citrates Potassium citrates Calcium citrates Tartaric acid (L(+)-) Sodium tartrates Potassium tartrate Sodium potassium tartrate Sodium malates Potassium malate Calcium malates Calcium tartrate Triammonium citrate Alginic acid Sodium alginate
quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis30 quantum satis30
30
May not be used in jelly mini-cups.
EN
25
EN
E 402 E 403 E 404 E 406 E 407 E 407a E 410 E 412 E 413 E 414 E 415 E 417 E 418 E 422 E 425
Potassium alginate Ammonium alginate Calcium alginate Agar Carrageenan Processed euchema seaweed Locust bean gum Guar gum Tragacanth Gum arabic (Acacia gum) Xanthan gum Tara gum Gellan gum Glycerol Konjac (i) Konjac gum (ii) Konjac glucomannane
quantum satis30 quantum satis30 quantum satis30 quantum satis30 quantum satis30 quantum satis30 quantum satis30,31 quantum satis30,31 quantum satis30 quantum satis30 quantum satis30,31 quantum satis30,31 quantum satis30 quantum satis 10 g/kg, individually or in combination30,32
E 440 E 460 E 461 E 462 E 463 E 464 E 465 E 466
Pectins Celluloses Methyl cellulose Ethyl cellulose Hydroxypropyl cellulose Hydroxypropyl methyl cellulose Ethyl methyl cellulose Carboxy methyl cellulose
quantum satis30 quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis
31 32
May not be used to produce dehydrated foods intended to rehydrate on ingestion. May not be used in jelly confectionery
EN
26
EN
E 469 E 470a E 470b E 471 E 472a E 472b E 472c E 472d E 472e
Enzymatically hydrolysed carboxy methyl cellulose Sodium, potassium and calcium salts of fatty acids Magnesium salts of fatty acids Mono- and diglycerides of fatty acids Acetic acid esters of mono- and diglycerides of fatty acids Lactic acid esters of mono- and diglycerides of fatty acids Citric acid esters of mono- and diglycerides of fatty acids Tartaric acid esters of mono- and diglycerides of fatty acids Mono and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids
quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis
E 472f
Mixed acetic and tartaric acid esters quantum satis of mono- and diglycerides of fatty acids Sodium carbonates Potassium carbonates Ammonium carbonates Magnesium carbonates Hydrochloric acid Potassium chloride Calcium chloride Magnesium chloride Sulphuric acid Sodium sulphates Potassium sulphates quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis
E 500 E 501 E 503 E 504 E 507 E 508 E 509 E 511 E 513 E 514 E 515
EN
27
EN
Calcium sulphate Sodium hydroxide Potassium hydroxide Calcium hydroxide Ammonium hydroxide Magnesium hydroxide Calcium oxide Magnesium oxide Fatty acids Gluconic acid glucono-delta-lactone Sodium gluconate Potassium gluconate Calcium gluconate Glycine and it sodium salts L-cysteine Argon Helium Nitrogen Nitrous oxide Oxygen Hydrogen Invertase Polydextrose Oxidised starch Monostarch phosphate Distarch phosphate
quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis
EN
28
EN
Phosphated distarch phosphate Acetylated distarch phosphate Acetylated starch Acetylated distarch adipate Hydroxy propyl starch Hydroxy propyl distarch phosphate Starch sodium octenyl succinate Acetylated oxidised starch Glutamic acid Monosodium glutamate Monopotassium glutamate Calcium diglutamate Monoammonium glutamate Magnesium diglutamate Guanylic acid Disodium guanylate Dipotassium guanylate Calcium guanylate Inosinic acid Disodium inosinate Dipotassium inosinate Calcium inosinate Calcium 5-ribonucleotides Disodium 5ribonucleotides Sorbitols Mannitol Isomalt
quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis 10 g/kg, individually or in combination, expressed as glutamic acid
500 mg/kg, individually or in combination, expressed as guanylic acid
Quantum satis (for purpose other than sweetening)
EN
29
EN
E 965 E 966 E 967 E 968
Maltitols Lactitol Xylitol Erythritol
(2)
Group II: Food colours authorised at quantum satis

E-number E 101 E 140 E 141 E 150a E 150b E 150c E 150d E 153 E 160a E 160c E 162 E 163 E 170 E 171 E 172 Name Riboflavins Chlorophylls, Chlorophyllins Copper complexes of chlorophylls and chlorophyllins Plain caramel Caustic sulphite caramel Ammonia caramel Sulphite ammonia caramel Vegetable carbon Carotenes Paprika extract, capsanthin, capsorubin Beetroot Red, betanin Anthocyanins calcium carbonate Titanium dioxide Iron oxides and hydroxides
EN
30
EN
(3)
Group III: Food colours with combined maximum limit

E-number E 100 E 102 E 104 E 110 E 120 E 122 E 124 E 129 E 131 E 132 E 133 E 142 E 151 E 155 E 160e E 161b Name Curcumin Tartrazine Quinoline Yellow Sunset yellow FCF/Orange yellow S Cochineal, Carminic acid, Carmines Azorubine, Carmoisine Ponceau 4R, Cochineal red A Allura red AC Patent Blue V Indigotine, Indigo carmine Brilliant Blue FCF Green S Brilliant black BN, Black BN Brown HT Beta-apo-8'-carotenal (C 30) Lutein
(4)
Group IV: Polyols

E-number E 420 E 421 E 953 E 965 E 966 E 967 Name Sorbitols Mannitol Isomalt Maltitols Lactitol Xylitol
EN
31
EN
E 968
Erythritol
(5)
Other additives that may be regulated combined (a) E 200 203: Sorbic acid sorbates (SA)
Name Sorbic acid Potassium sorbate Calcium sorbate
E-number E 200 E 202 E 203
(b)
E 210 213: Benzoic acid benzoates (BA)

Name Benzoic acid Sodium benzoate Potassium benzoate Calcium benzoate
E-number E 210 E 211 E 212 E 213
(c)
E 200 213: Sorbic acid - sorbates; Benzoic acid benzoates (SA + BA)
Name Sorbic acid Potassium sorbate Calcium sorbate Benzoic acid Sodium benzoate Potassium benzoate Calcium benzoate
E-number E 200 E 202 E 203 E 210 E 211 E 212 E 213
(d)
E 200 219: Sorbic acid - sorbates; Benzoic acid - benzoates; phydroxybenzoates (SA + BA + PHB)
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E-number E 200 E 202 E 203 E 210 E 211 E 212 E 213 E 214 E 215 E 218 E 219
Name Sorbic acid Potassium sorbate Calcium sorbate Benzoic acid Sodium benzoate Potassium benzoate Calcium benzoate Ethyl-p-hydroxybenzoate Sodium ethyl p-hydroxybenzoate Methyl p-hydroxybenzoate Sodium methyl p-hydroxybenzoate
(e)
E 200 - 203; 214 219: Sorbic acid - sorbates; p-hydroxybenzoates (SA + PHB)
Name Sorbic acid Potassium sorbate Calcium sorbate Ethyl-p-hydroxybenzoate Sodium ethyl p-hydroxybenzoate Methyl p-hydroxybenzoate Sodium methyl p-hydroxybenzoate
E-number E 200 E 202 E 203 E 214 E 215 E 218 E 219
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33
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(f)
E 214 219: p-hydroxybenzoates (PHB)

Name Ethyl-p-hydroxybenzoate Sodium ethyl p-hydroxybenzoate Methyl p-hydroxybenzoate Sodium methyl p-hydroxybenzoate
E-number E 214 E 215 E 218 E 219
(g)
E 220 228: Sulphur dioxide sulphites

Name Sulphur dioxide Sodium sulphite Sodium hydrogen sulphite Sodium metabisulphite Potassium metabisulphite Calcium sulphite Calcium hydrogen sulphite Potassium hydrogen sulphite
E-number E 220 E 221 E 222 E 223 E 224 E 226 E 227 E 228
(h)
E 249 250: Nitrites

Name Potassium nitrite Sodium nitrite
E-number E 249 E 250
(i)
E 251 252: Nitrates

Name Sodium nitrate Potassium nitrate
EN
34
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(j)
E 280 283: Propionic acid propionates

Name Propionic acid Sodium propionate Calcium propionate Potassium propionate
E-number E 280 E 281 E 282 E 283
(k)
E 310 320: Gallates, TBHQ and BHA

Name Propyl gallate Octyl gallate Dodecyl gallate Tertiary-butyl hydroquinone (TBHQ) Butylated hydroxyanisole (BHA)
E-number E 310 E 311 E 312 E 319 E 320
(l)
E 338 341, E 343 and E 450 - 452: Phosphoric acid - phosphates - di - triand polyphosphates
Name Phosphoric acid Sodium phosphates Potassium phosphates Calcium phosphates Magnesium phosphates Diphosphates Triphosphates Polyphosphates
E-number E 338 E 339 E 340 E 341 E 343 E 450 E451 E 452
EN
35
EN
(m) E 355 357: Adipic acid adipates

E-number E 355 E 356 E 357 Name Adipic acid Sodium adipate Potassium adipate
(n)
E 432 436: Polysorbates

Name Polyoxyethylene sorbitan monolaurate (polysorbate 20) Polyoxyethylene sorbitan monooleate (polysorbate 80) Polyoxyethylene sorbitan monopalmitate (polysorbate 40) Polyoxyethylene sorbitan monostearate (polysorbate 60) Polyoxyethylene sorbitan monotristearate (polysorbate 65)
E-number E 432 E 433 E 434 E 435 E 436
(o)
E 473 474: Sucrose esters of fatty acids, Sucroglycerides

Name Sucrose esters of fatty acids Sucroglycerides
(p)
E 481 482: Stearoyl-2- lactylates

Name Sodium stearoyl-2-lactylate Calcium stearoyl-2-lactylate
(q)
E 491 495: Sorbitan esters

Name Sorbitan monostearate
E-number E 491
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36
EN
E 492 E 493 E 494 E 495
Sorbitan tristearate Sorbitan monolaurate Sorbitan monooleate Sorbitan monopalmitate
(r)
E 520 523: Aluminium sulphates

Name Aluminium sulphate Aluminium sodium sulphate Aluminium potassium sulphate Aluminium ammonium sulphate
E-number E 520 E 521 E 522 E 523
(s)
E 551 559: Silicon dioxide silicates

Name Silicon dioxide Calcium silicate Magnesium silicates Talc Sodium aluminium silicate Potassium aluminium silicate Calcium aluminium silicate Aluminium silicate (Kaolin)
E-number E 551 E 552 E 553a E 553b E 554 E 555 E 556 E 559
EN
37
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(t)
E 620 625: Glutamic acid glutamates

Name Glutamic acid Monosodium glutamate Monopotassium glutamate Calcium diglutamate Monoammonium glutamate Magnesium diglutamate
E-number E 620 E 621 E 622 E 623 E 624 E 625
(u)
E 626 635: Ribonucleotic esters and ribonucleotides

Name Guanylic acid Disodium guanylate Dipotassium guanylate Calcium guanylate Inosinic acid Disodium inosinate Dipotassium inosinate Calcium inosinate Calcium 5ribonucleotides Disodium 5ribonucleotides
E-number E 626 E 627 E 628 E 629 E 630 E 631 E 632 E 633 E 634 E 635
EN
38
EN
PART D: FOOD CATEGORIES

Number 0. 01. 01.1 01.2 01.3 01.4 01.5 01.6 01.6.1 01.6.2 01.6.3 01.7 01.7.1 01.7.2 01.7.3 01.7.4 01.7.5 01.7.6 01.8 02. 02.1 02.2 02.2.1 02.2.2 02.3 03. 04. 04.1 04.1.1 04.1.2 04.1.3 04.2 04.2.1 04.2.2 Name All categories of foods Dairy products and analogues Unflavoured pasteurised and sterilised (including UHT) milk Unflavoured fermented milk products, including natural unflavoured buttermilk (excluding sterilised buttermilk) non heat treated after fermentation Unflavoured fermented products, heat-treated after fermentation Flavoured fermented milk products including heat treated products Dehydrated milk as defined by Directive 2001/114/EC Cream Unflavoured pasteurised cream (excluding reduced fat creams) Unflavoured live fermented cream products and substitute products with a fat content of less than 20% Other creams Cheese and cheese products Unripened cheese excluding products falling in category 16 Ripened cheese Edible cheese rind Whey cheese Processed cheese Cheese products Dairy analogues, including beverage whiteners Fats and oils, and fat emulsions Fats and oils essentially free from water (excluding anhydrous milkfat) Fat and oil emulsions mainly of type water-in-oil Butter and concentrated butter and butter oil and anhydrous milkfat Other fat and oil emulsions including spreads as defined by Council Regulation (EC) No 1234/2007 and liquid emulsions Vegetable oil pan spray Edible ices Fruit and vegetables Unprocessed fruit and vegetables Entire fresh fruit and vegetables Peeled, cut and shredded fruit and vegetables Frozen fruit and vegetables Processed fruit and vegetables Dried fruit and vegetables Fruit and vegetables in vinegar, oil, or brine
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39
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04.2.3 04.2.4 04.2.4.1 04.2.4.2 04.2.5 04.2.5.1 04.2.5.2 04.2.5.3 04.2.5.4 04.2.6 05. 05.1 05.2 05.3 05.4 06. 06.1 06.2 06.2.1 06.2.2 06.3 06.4 06.4.1 06.4.2 06.4.3 06.4.4 06.4.5 06.5 06.6 06.7 07. 07.1 07.1.1 07.1.2 07.2 08. 08.1
Canned or bottled fruit and vegetables Fruit and vegetable preparations, excluding products covered by 5.3 Fruit and vegetable preparations excluding compote Compote Jam, jellies and marmalades and similar products Extra jam and extra jelly as defined by Directive 2001/113/EEC Jam, jellies and marmalades and sweetened chestnut puree as defined by Directive 2001/113/EEC Other similar fruit or vegetable spreads Nut butters and nut spreads Processed potato products Confectionery Cocoa and Chocolate products as covered by Directive 2000/36/EC Other confectionery including breath refreshening microsweets Decorations, coatings and fillings, except fruit based fillings covered by category 4.2.4 Chewing gum Cereals and cereal products Whole, broken, or flaked grain Flours and starches Flours Starches Breakfast cereals Pasta Fresh pasta Dry pasta Pre-cooked pasta Gnocchi Fillings of stuffed pasta (ravioli and similar) Noodles Batters Pre-cooked or processed cereals Bakery wares Bread and rolls Bread prepared solely with the following ingredients: wheat flour, water, yeast or leaven,salt Pain courant francais ; Friss bzakenyr, fehr s flbarna kenyerek Fine bakery wares Meat Unprocessed meat other than meat preparations as defined by Regulation (EC)
EN
40
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No 853/2004 08.1.1 08.1.2 08.2 08.2.1 08.2.2 08.2.3 08.2.4

08.2.4.1 08.2.4.2
Meat preparations as defined by Regulation (EC) No 853/2004 Meat preparations Processed meat Non heat treated processed meat Heat treated processed meat Casings and coatings and decorations for meat Meat products with specific provisions concerning nitrites and nitrates Traditional immersion cured products (Meat products cured by immersion in a curing solution containing nitrites and/or nitrates, salt and other components) 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). 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) Fish and fisheries products Unprocessed fish and fisheries products Unprocessed fish Unprocessed molluscs and crustaceans Processed fish and fishery products including mollusks and crustaceans Fish roe Eggs and egg products Unprocessed eggs Processed eggs and egg products Sugars, syrups, honey and table-top sweeteners Sugars and syrups as defined by Directive 2001/111/EC Other sugars and syrups Honey as defined in Directive 2001/110/EC Table Top Sweeteners Table Top Sweeteners in liquid form Table Top Sweeteners in powder form Table Top Sweeteners in tablets Salts, spices, soups, sauces, salads and protein products Salt and salt substitutes Salt Salt substitutes Herbs, spices, seasonings Herbs and spices Seasonings and condiments Vinegars
08.2.4.3
09. 09.1 09.1.1 09.1.2 09.2 09.3 10. 10.1 10.2 11. 11.1 11.2 11.3 11.4 11.4.1 11.4.2 11.4.3 12. 12.1 12.1.1 12.1.2 12.2 12.2.1 12.2.2 12.3
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41
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12.4 12.5 12.6 12.7 12.8 12.9 13. 13.1 13.1.1 13.1.2 13.1.3 13.1.4 13.1.5 13.1.5.1 13.1.5.2 13.2 13.3 13.4 14. 14.1 14.1.1 14.1.2 14.1.3 14.1.4 14.1.5
Mustard Soups and broths Sauces Salads and savoury based sandwich spreads Yeast and yeast products Protein products, excluding products covered in category 1.8 Foods intended for particular nutritional uses as defined by Directive 2009/39/EC Foods for infants and young children Infant formulae as defined by Directive 2006/141/EC33 Follow-on formulae as defined by Directive 2006/141/EC Processed cereal-based foods and baby foods for infants and young children as defined by Directive 2006/125/EC34 Other foods for young children including food supplements for young children Dietary foods for infants and young children for special medical purposes as defined by Directive 1999/21/EC and special formulae for infants Dietary foods for infants for special medical purposes and special formulae for infants Dietary foods for babies and young children for special medical purposes as defined in Directive 1999/21/EC35 Dietary foods for special medical purposes defined in Directive 1999/21/EC (excluding products from food category 13.1.5) Dietary foods for weight control diets intended to replace total daily food intake or an individual meal Foods suitable for people intolerant to gluten as defined by Regulation (EC) 41/200936 Beverages Non-alcoholic beverages Water, including natural mineral water as defined in Directive 2009/54/EC and spring water and all other bottled or packed waters Fruit juices as defined by Council Directive 2001/112/EC and vegetable juices Fruit nectars as defined by Council Directive 2001/112/EC and vegetable nectars and similar products Flavoured drinks Coffee, tea, , herbal and fruit infusions, chicory, tea; 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 Coffee, coffee extracts
14.1.5.1
33 34 35 36
OJ L 401, 30.12.2006, p. 1. OJ L 339, 6.12.2006, p. 16. OJ L 91, 7.4.1999, p. 29. OJ L 16, 21.1.2009, p. 3.
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14.1.5.2 14.2 14.2.1 14.2.2 14.2.3 14.2.4 14.2.5 14.2.6 14.2.7 14.2.7.1 14.2.7.2 14.2.7.3 14.2.8 15. 15.1 15.2 16. 17.0 17.1 17.2 17.3 18.
Other Alcoholic beverages, including alcohol-free and low-alcohol counterparts Beer and malt beverages Wine and other products defined by Regulation (EEC) No 1234/2007, and alcohol free counterparts Cider and perry Fruit wine and made wine Mead Spirit drinks as defined in Regulation (EC) No 110/2008 Aromatised wine-based products as defined by Regulation (EEC) No 1601/91 Aromatised wines Aromatised wine-based drinks Aromatised wine-product cocktails Other alcoholic drinks including spirits with less than 15 % of alcohol and mixtures of alcoholic drinks with non-alcoholic drinks Ready-to-eat savouries and snacks Potato-, cereal-, flour- or starch-based snacks Processed nuts Desserts excluding products covered in category 1, 3 and 4 Food supplements as defined in Directive 2002/46/EC37 excluding food supplements for infants and young children Food supplements supplied in a solid form including capsules and tablets and similar forms Food supplements supplied in a liquid form Food supplements supplied in a syrup-type or chewable form Processed foods not covered by categories 1 to 17
EN
37
OJ L 183, 12.7.2002, p. 51.
43
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PART E: AUTHORISED FOOD ADDITIVES AND CONDITIONS OF USE IN FOOD CATEGORIES

Category number 0. E -Number Name Maximum level (mg/l or mg/kg as appropriate) quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis 10000 (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 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 only foods in tablet and coated tablet form, excluding the foods listed in table 1 of Part A of this Annex (1) (57) only foods in tablet and coated tablet form, excluding the foods listed in table 1 of Part A of this Annex Footnotes restrictions/exception
Food additives permitted in all categories of foods E 290 E 938 E 939 E 941 E 942 E 948 E 949 E 338 - 452 Carbon dioxide Argon Helium Nitrogen Nitrous oxide Oxygen Hydrogen Phosphoric acid - phosphates - di - tri- and polyphosphates Silicon dioxide - silicates
E 551 - 559
10000
(1) (57)
E 459 E 551 - 559
Beta-cyclodextrin Silicon dioxide - silicates
quantum satis quantum satis
(1): (4): (57): 01. 01.1
The additives may be added individually or in combination The maximum level is expressed as P2O5 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
Dairy products and analogues Unflavoured pasteurised and sterilised (including UHT) milk
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E 331 E 338 - 452
Sodium citrates Phosphoric acid - phosphates - di - tri- and polyphosphates (1): (4):
4000 1000 (1) (4)
only UHT goat milk only sterilised and UHT milk
The additives may be added individually or in combination The maximum level is expressed as P2O5
01.2 01.3
Unflavoured fermented milk products, including natural unflavoured buttermilk (excluding sterilised buttermilk) non heat treated after fermentation Unflavoured fermented products, heat-treated after fermentation Group I E 200 - 203 Additives Sorbic acid - sorbates (1): (2): 1000 (1) (2) only curdled milk The additives may be added individually or in combination 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 Group II Group III Group IV E 160b E 160d E 200 - 213 E 297 E 338 - 452 E 355 - 357 E 363 E 416 E 427 Additives Colours at quantum satis Food colours with combined maximum limit Polyols Annatto, Bixin, Norbixin Lycopene Sorbic acid - sorbates; Benzoic acid - benzoates Fumaric acid Phosphoric acid - phosphates - di - tri- and polyphosphates Adipic acid - adipates Succinic acid Karaya gum Cassia gum 150 quantum satis 10 30 300 4000 3000 1000 6000 6000 2500 (1), (4) only fruit-flavoured desserts (1), (2) only non-heat treated dairy based desserts only fruit-flavoured desserts only energy-reduced products or with no added sugar
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45
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E 432 - 436 E 473 - 474 E 475 E 477 E 481 - 482 E 483 E 491 - 495 E 950 E 951 E 952 E 954 E 955 E 957 E 959 E 962 E 961
Polysorbates Sucrose esters of fatty acids sucroglycerides Polyglycerol esters of fatty acids Propane-1,2-diol esters of fatty acids Stearoyl-2- lactylates Stearyl tartrate Sorbitan esters Acesulfame K Aspartame Cyclamic acid and its Na and Ca salts Saccharin and its Na, K and Ca salts Sucralose Thaumatin Neohesperidine DC Salt of aspartame-acesulfame Neotame (1): (2): (4): (11): (49): (50): (51):
1000 5000 2000 5000 5000 5000 5000 350 1000 250 100 400 5 50 350 32 (11)a, (49), (50) (51) (52) only energy-reduced products or with no added sugar only energy-reduced products or with no added sugar only energy-reduced products or with no added sugar only energy-reduced products or with no added sugar only energy-reduced products or with no added sugar only as flavour enhancer only energy-reduced products or with no added sugar only energy-reduced products or with no added sugar only energy-reduced products or with no added sugar
The additives may be added individually or in combination. The maximum level is applicable to the sum and the levels are expressed as the free acid. The maximum level is expressed as P2O5 Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950). 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 Maximum usable levels are expressed in free acid
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(52): 01.5 Group II E 300 E 301 E 304 E 310 - 320 E 322 E 331 E 332 E 338 - 452 E 338 - 452 E 338 - 452 E 392 E 392 E 407 E 500(ii) E 501(ii) E 509
Maximum usable levels are expressed in free imide quantum satis quantum satis quantum satis quantum satis 200 quantum satis quantum satis quantum satis 1000 1500 2500 200 30 quantum satis quantum satis quantum satis quantum satis (1) (4) (1) (4) (1) (4) (41) (46) (46) only partly dehydrated milk with less than 28 % solids only partly dehydrated milk with more than 28 % solids only dried milk and dried skimmed milk only milk powder for vending machines only dried milk for manufacturing of ice cream (1) only milk powder for vending machines except unflavoured products
Dehydrated milk as defined by Directive 2001/114/EC Colours at quantum satis Ascorbic acid Sodium ascorbate Fatty acid esters of ascorbic acid Gallates, TBHQ and BHA Lecithins Sodium citrates Potassium citrates Phosphoric acid - phosphates - di - tri- and polyphosphates Phosphoric acid - phosphates - di - tri- and polyphosphates Phosphoric acid - phosphates - di - tri- and polyphosphates Extracts of rosemary Extracts of rosemary Carrageenan Sodium hydrogen carbonate Potassium hydrogen carbonate Calcium chloride (1): (4): (41): (46):
The additives may be added individually or in combination The maximum level is expressed as P2O5 Expressed on fat basis As the sum of carnosol and carnosic acid
01.6 01.6.1
Cream and cream powder Unflavoured pasteurised cream (excluding reduced fat creams)
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E 401 E 402 E 407 E 466 E 471 01.6.2
Sodium alginate Potassium alginate Carrageenan Carboxy methyl cellulose Mono- and diglycerides of fatty acids Agar Carrageenan Locust bean gum Guar gum Xanthan gum Pectins Cellulose Carboxy methyl cellulose Mono- and diglycerides of fatty acids Oxidized starch Monostarch phosphate Distarch phosphate Phospated distarch phosphate Acetylated distarch phosphate Acetylated starch Acetylated distarch adipate Hydroxy propyl starch Hydroxy propyl distarch phosphate Starch sodium octenyl succinate
quantum satis quantum satis quantum satis quantum satis quantum satis
Unflavoured live fermented cream products and substitute products with a fat content of less than 20% E 406 E 407 E 410 E 412 E 415 E 440 E 460 E 466 E 471 E 1404 E 1410 E 1412 E 1413 E 1414 E 1420 E 1422 E 1440 E 1442 E 1450 quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis
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E 1451 01.6.3 Other creams Group I Group II Group III E 234 E 338 - 452 E 473 - 474
Acetylated oxidised starch Additives Colours at quantum satis Food colours with combined maximum limit Nisin Phosphoric acid - phosphates - di - tri- and polyphosphates Sucrose esters of fatty acids sucroglycerides (1): (4):
quantum satis
quantum satis 150 10 5000 5000 (1) (4) (1)
only flavoured creams only flavoured creams only clotted cream only sterilised, pasteurised, UHT and Whipped cream only sterilised cream and sterilised cream with reduced fat content
01.7 01.7.1
Cheese and cheese products Unripened cheese excluding products falling in category 16 Group I Group II Group III E 200 - 203 E 234 E 260 E 270 E 330 E 338 - 452 E 460(ii) E 575 Additives Colours at quantum satis Food colours with combined maximum limit Sorbic acid - sorbates Nisin Acetic acid Lactic acid Citric acid Phosphoric acid - phosphates - di - tri- and polyphosphates Powdered cellulose Glucono-delta-lactone (1): quantum satis 150 1000 10 quantum satis quantum satis quantum satis 2000 quantum satis quantum satis (1) (4) (1), (2) only Mascarpone only mozzarella only mozzarella only mozzarella except Mozzarella only grated and sliced Mozzarella only mozzarella except Mozzarella, and unflavoured live fermented unripened cheese only flavoured unripened cheese only flavoured unripened cheese
The additives may be added individually or in combination.
EN
49
EN
(2): (4): 01.7.2 Ripened cheese E 1105 E 120 E 140 E 141 E 153 E 160a E 160b E 160b E 160b E 160c E 163 E 170 E 200 - 203 E 200 - 203 E 234 E 235
The maximum level is applicable to the sum and the levels are expressed as the free acid. The maximum level is expressed as P2O5 quantum satis 125 quantum satis quantum satis quantum satis quantum satis 15 50 35 quantum satis quantum satis quantum satis 1000 quantum satis 12.5 1 mg/dm surface (not present at a depth of 5 mm) 25 mg/kg residual amount, expsessed as (29) only surface treatment of hard, semi-hard and semi-soft cheese (1), (2) only cheese, pre-packed, sliced and cut; layered cheese and cheese with added foods only ripened products surface treatment only red marbled cheese only Sage derby cheese only Sage derby cheese only Morbier cheese only ripened Orange, Yellow and broken-white cheese only ripened Orange, Yellow and broken-white cheese only Red Leister cheese only Mimolette cheese only Ripened Orange, Yellow and broken-white cheese only Red marbled cheese
Lysozyme Cochineal, Carminic acid, Carmines Chlorophylls, Chlorophyllins Copper complexes of chlorophylls and chlorophyllins Vegetable carbon Carotenes Annatto, Bixin, Norbixin Annatto, Bixin, Norbixin Annatto, Bixin, Norbixin Paprika extract, capsanthin, capsorubin Anthocyanins Calcium carbonates Sorbic acid - sorbates Sorbic acid - sorbates Nisin Natamycin
E 239
Hexamethylene tetramine
only Provolone cheese
EN
50
EN
formaldehyde
E 251 - 252 E 280 - 283 E 460 E 500(ii) E 504 E 509 E 551 - 559 E 575
Nitrates Propionic acid - propionates Powdered cellulose Sodium hydrogen carbonate Magnesium carbonates Calcium chloride Silicon dioxide - silicates Glucono-delta-lactone (1): (2): (29): (30):
150 quantum satis quantum satis quantum satis quantum satis quantum satis 10000 quantum satis
(30)
only hard, semi-hard and semi-soft cheese surface treatment only only sliced and grated ripened cheese only sour milk cheese
(1)
only sliced or grated cheese hard and semihard cheese
The additives may be added individually or in combination. The maximum level is applicable to the sum and the levels are expressed as the free acid. This substance may be present naturally in certain cheeses as a result of fermentation processes. In the cheese milk or equivalent level if added after removal of whey and addition of water quantum satis quantum satis 30 quantum satis 20 quantum satis 1000 150 quantum satis (1), (2) (32) only cheese, pre-packed, sliced; layered cheese and cheese and cheese with added foods; surface treatment only cheese milk of hard, semi-hard and semi-soft cheese
01.7.3
Edible cheese rind Group II Group III E 160d E 180 E 160b Colours at quantum satis Food colours with combined maximum limit Lycopene Litholrubine BK Annatto, Bixin, Norbixin Colours at quantum satis Sorbic acid - sorbates Nitrates Acetic acid
01.7.4
Whey cheese Group II E 200 - 203 E 251 - 252 E 260
EN
51
EN
E 270 E 330 E 460(ii) E 575
Lactic acid Citric acid Powdered cellulose Glucono-delta-lactone (1): (2): (32):
quantum satis quantum satis quantum satis quantum satis only grated and sliced cheese
The additives may be added individually or in combination. The maximum level is applicable to the sum and the levels are expressed as the free acid. In the cheese milk or equivalent level if added after removal of whey and addition of water
01.7.5
Processed cheese Group I Group II E 100 E 102 E 104 E 110 E 120 E 122 E 124 E 160e E 161b E 160d E 160a E 160c E 160b E 200 - 203 E 234 E 338 - 452 Additives Colours at quantum satis Curcumin Tartrazine Quinoline Yellow Sunset Yellow FCF/Orange Yellow S Cochineal, Carminic acid, Carmines Azorubine, Carmoisine Ponceau 4R, Cochineal Red A Beta-apo-8'-carotenal (C 30) Lutein Lycopene Carotenes Paprika extract Annatto, Bixin, Norbixin Sorbic acid - sorbates Nisin Phosphoric acid - phosphates - di quantum satis 100 100 100 100 100 100 100 100 100 5 quantum satis quantum satis 15 2000 12.5 20000 (1), (2) (29) (1), (4) (33) (33) (33) (33) (33) (33) (33) (33) (33) only flavoured processed cheese only flavoured processed cheese only flavoured processed cheese only flavoured processed cheese only flavoured processed cheese only flavoured processed cheese only flavoured processed cheese only flavoured processed cheese only flavoured processed cheese only flavoured processed cheese only flavoured processed cheese
EN
52
EN
- tri- and polyphosphates E 427 E 551 - 559 Cassia gum Silicon dioxide - silicates (1): (2): (4): (29): (33): 01.7.6 Group I Group II Group III E 1105 E 120 E 160a E 160b E 160c E 163 E 170 E 200 - 203 E 200 - 203 E 234 E 235 2500 10000 (1)
The additives may be added individually or in combination. The maximum level is applicable to the sum and the levels are expressed as the free acid. The maximum level is expressed as P2O5 This substance may be present naturally in certain cheeses as a result of fermentation prosesses. Max indiviually or for the combination of E 100, E 102, E 104, E 110, E 120, E 122, E 124, E 160e and E 161b
Cheese products (excluding products falling in category 16) Additives Colours at quantum satis Food colours with combined maximum limit Lysozyme Cochineal, Carminic acid, Carmines Carotenes Annatto, Bixin, Norbixin Paprika extract, capsanthin, capsorubin Anthocyanins Calcium carbonates Sorbic acid - sorbates Sorbic acid - sorbates Nisin Natamycin quantum satis 100 quantum satis 125 quantum satis 15 quantum satis quantum satis quantum satis 1000 quantum satis 12.5 1 mg/dm surface (not present at a (29) (1), (2) only flavoured unripened products only flavoured unripened products only ripened products only red marbled products only ripened Orange, Yellow and broken-white products only ripened Orange, Yellow and broken-white products only ripened Orange, Yellow and broken-white products only Red marbled products only ripened products only unripened products; ripened products, pre-packed, sliced; layered ripened products and ripened products with added foods only ripened products surface treatment only ripened and processed products only surface treatment of hard, semi-hard and semi-soft products
EN
53
EN
depth of 5 mm)
E 251 - 252 E 280 - 283 E 338 - 452 E 460 E 504 E 509 E 551 - 559 E 575
Nitrates Propionic acid - propionates Phosphoric acid - phosphates - di - tri- and polyphosphates Powdered cellulose Magnesium carbonates Calcium chloride Silicon dioxide - silicates Glucono-delta-lactone (1): (2): (4): (29): (32):
150 quantum satis 2000 quantum satis quantum satis quantum satis 10000 quantum satis
(32) (1) (4)
only hard, semi-hard and semi-soft ripened products only ripened products surface treatment only unripened products only grated and sliced ripened products and unripened products only ripened products only ripened products
(1)
only sliced or grated and semihard products only ripened products
The additives may be added individually or in combination. The maximum level is applicable to the sum and the levels are expressed as the free acid. The maximum level is expressed as P2O5 This substance may be present naturally in certain products as a result of fermentation processes. In the milk or equivalent level if added after removal of whey and addition of water
01.8
Dairy analogues, including beverage whiteners Group I Group II E 200 - 203 E 200 - 203 E 251 - 252 E 280 - 283 E 338 - 452 E 338 - 452 E 338 - 452 Additives Colours at quantum satis Sorbic acid - sorbates Sorbic acid - sorbates Nitrates Propionic acid - propionates Phosphoric acid - phosphates - di - tri- and polyphosphates Phosphoric acid - phosphates - di - tri- and polyphosphates Phosphoric acid - phosphates - di quantum satis quantum satis 2000 150 quantum satis 5000 20000 30000 (1), (4) (1), (4) (1), (4) (1), (2) (1), (2) -30 only cheese analogues (surface treatment only) only analogues of cheese based on protein only dairy-based cheese analogue only cheese analogues (surface treatment only) only whipped cream analogues only processed cheese analogues only beverage whiteners
EN
54
EN
- tri- and polyphosphates E 338 - 452 E 432 - 436 E 473 - 474 E 473 - 474 E 475 E 475 E 477 E 477 E 481 - 482 E 491 - 495 E 551 - 559 Phosphoric acid - phosphates - di - tri- and polyphosphates Polysorbates Sucrose esters of fatty acids sucroglycerides Sucrose esters of fatty acids sucroglycerides Polyglycerol esters of fatty acids Polyglycerol esters of fatty acids Propane-1,2-diol esters of fatty acids Propane-1,2-diol esters of fatty acids Stearoyl-2- lactylates Sorbitan esters Silicon dioxide - silicates (1): (2): (4): (30): 02. 2.1 50000 5000 5000 20000 5000 500 1000 5000 3000 5000 10000 (1) (1) (1) (1), (4) (1) (1) (1) only beverage whiteners vending machines only milk and cream analogues only cream analogues only beverage whiteners only milk and cream analogues only beverage whiteners only beverage whiteners only milk and cream analogues only beverage whiteners only milk and cream analogues; beverage whiteners only sliced or grated cheese analogues and processed cheese analogue; beverage whiteners
The additives may be added individually or in combination The maximum level is applicable to the sum and the levels are expressed as the free acid. The maximum level is expressed as P2O5 In the cheese milk or equivalent level if added after removal of whey and addition of water
Fats and oils, and fat emulsions Fats and oils essentially free from water (excluding anhydrous milkfat) E 100 E 160a E 160b E 270 E 300 Curcumin Carotenes Annatto, bixin, norbixin Lactic acid Ascorbic acid quantum satis quantum satis 10 quantum satis quantum satis only fats only fats only fats only cooking and/or frying purposes or the preparation of gravy only cooking and/or frying purposes or the preparation of gravy
EN
55
EN
E 304 E 306 E 307 E 307 E 308 E 309 E 310 - 320
Fatty acid esters of ascorbic acid Tocopherol-rich extract Alpha-tocopherol Alpha-tocopherol Gamma tocopherol Delta-tocopherol Gallates, TBHQ and BHA, individually or in combination Butylated hydroxytoluene (BHT)
quantum satis quantum satis quantum satis 200 quantum satis quantum satis 200 (1) (41)
except virgin oils and olive oils except virgin oils and olive oils except virgin oils and olive oils only refined olive oils, including olive pomace oil except virgin oils and olive oils except virgin oils and olive oils only fats and oils 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 only fats and oils 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 except virgin oils and olive oils except virgin oils and olive oils except virgin oils and olive oils except virgin oils and olive oils except virgin oils and olive oils (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 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 except virgin oils and olive oils only for cooking and/or frying purposes or for the preparation of gravy only oils and fats for frying
E 321
100
(41)
E 322 E 330 E 331 E 332 E 333 E 392
Lecithins Citric acid Sodium citrates Potassium citrates Calcium citrates Extracts of rosemary
30000 quantum satis quantum satis quantum satis quantum satis 30
E 392
Extracts of rosemary
50
(41) (46)
E 471 E 472c E 900
Mono- and diglycerides of fatty acids Citric acid esters of mono- and diglycerides of fatty acids Dimethyl polysiloxane (1): (41): Expressed on fat basis
10000 quantum satis 10
The additives may be added individually or in combination
EN
56
EN
(46): 02.2 02.2.1
As the sum of carnosol and carnosic acid
Fat and oil emulsions mainly of type water-in-oil Butter and concentrated butter and butter oil and anhydrous milkfat E 160a E 500 E 338 - 452 Carotenes Sodium carbonates Phosphoric acid - phosphates - di - tri- and polyphosphates (1): (4): quantum satis quantum satis 2000 (1) (4) except butter from sheep and goats milk soured cream butter soured cream butter
02.2.2
Other fat and oil emulsions including spreads as defined by Council Regulation (EC) No 1234/2007 and liquid emulsions Group I E 100 E 160a E 160b E 200 - 203 E 200 - 203 E 310 - 320 E 321 E 338 - 452 E 385 Additives Curcumin Carotenes Annatto, bixin, norbixin Sorbic acid - sorbates Sorbic acid - sorbates Gallates, TBHQ and BHA, individually or in combination Butylated hydroxytoluene (BHT) Phosphoric acid - phosphates - di - tri- and polyphosphates Calcium disodium ethylene diamine tetra-acetate (Calcium disodium EDTA) Propane-1, 2-diol alginate Polysorbates Sucrose esters of fatty acids sucroglycerides quantum satis quantum satis 10 1000 2000 200 100 5000 100 (1) (4) (1) (2) (1) (2) (1) (2) excluding reduced fat butter only fat emulsions (excluding butter) with a fat content of 60 % or more only fat emulsions with a fat content less than 60% only frying fat only frying fat only spreadable fats only spreadable fats as defined in Article 115 and Annex XV of Regulation (EC) No 1234/2007, having a fat content of 41 % or less excluding reduced fat butter
E 405 E 432 - 436 E 473 - 474
3000 10000 10000 (1) (1) only fat emulsions for baking only fat emulsions for baking
EN
57
EN
E 475 E 476
Polyglycerol esters of fatty acids Polyglycerol polyricinoleate
5000 4000 only spreadable fats as defined in Article 115 and Annex XV of 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 only fat emulsions for baking purposes only fat emulsuions for frying purposes
E 477 E 479b
Propabe-1,2-diol esters of fatty acids Themally oxidized soya bean oil extracted with mono and diglycerides of fatty acids stearoyl-2- lactylates Sorbitan esters Silicon dioxide - silicates Dimethyl polysiloxane Neohesperidine DC (1): (2): (4):
10000 5000
E 481 - 482 E 491 - 495 E 551 - 559 E 900 E 959
10000 10000 30000 10 5
(1) (1) (1) only tin greasing products only oils and fats for frying only as flavour enhancer, only in the fat groups B & C in Annex XV of Regulation 1234/2007
The additives may be added individually or in combination The maximum level is applicable to the sum and the levels are expressed as the free acid. The maximum level is expressed as P2O5
02.3
Vegetable oil pan spray Group I E 338 - 452 E 392 E 551 - 559 E 943a E 943b E 944 Additives Phosphoric acid - phosphates - di - tri- and polyphosphates Extracts of rosemary Silicon dioxide - silicates Butane Isobutane Propane 30000 50 30000 quantum satis quantum satis quantum satis (1) (4) (41) (46) (1) only waterbased emulsion sprays for coating baking tins only fats and oils for the professional manufacture of heat-treated foods only tin greasing products only vegetable oil pan spray (for professional use only) and waterbased emulsion spray only vegetable oil pan spray (for professional use only) and waterbased emulsion spray only vegetable oil pan spray (for professional use only) and water-
EN
58
EN
based emulsion spray (1): (4): (41): (46): 03 Edible ices Group I Group II Group III Group IV E 160b E 160d E 338 - 452 E 405 E 427 E 432 - 436 E 473 - 474 E 477 E 491 - 495 E 901 E 950 E 951 E 954 E 955 Additives Colours at quantum satis Food colours with combined maximum limit Polyols Annatto, Bixin, Norbixin Lycopene Phosphoric acid - phosphates - di - tri- and polyphosphates Propane-1, 2-diol alginate Cassia gum Polysorbates Sucrose esters of fatty acids sucroglycerides Propane-1,2-diol esters of fatty acids Sorbitan esters Beeswax, white and yellow Acesulfame K Aspartame Saccharin and its Na, K and Ca salts Sucralose quantum satis 150 quantum satis 20 40 1000 3000 2500 1000 5000 3000 500 quantum satis 800 800 100 320 (52) (1) only prepacked wafers containg ice cream only energy-reduced or with no added sugar only energy-reduced or with no added sugar only energy-reduced or with no added sugar only energy-reduced or with no added sugar (1) (1) (1) (4) only water-based edible ices (25) only energy-reduced or with no added sugar The additives may be added individually or in combination The maximum level is expressed as P2O5 Expressed on fat basis As the sum of carnosol and carnosic acid
EN
59
EN
E 957 E 959 E 961 E 962
Thaumatin Neohesperidine DC Neotame Salt of aspartame-acesulfame (1): (2): (4): (11): (25): (49): (50): (51): (52):
50 50 26 800 (11)b, (49), (50)
only energy-reduced or with no added sugar only energy-reduced or with no added sugar only energy-reduced or with no added sugar only energy-reduced or with no added sugar
The additives may be added individually or in combination The maximum level is applicable to the sum and the levels are expressed as the free acid. The maximum level is expressed as P2O5 Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent 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 The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950). 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 Maximum usable levels are expressed in free acid Maximum usable levels are expressed in free imide
04. 04.1 04.1.1
Fruit and vegetables Unprocessed fruit and vegetables Entire fresh fruit and vegetables E 200 - 203 E 220 - 228 E 220 - 228 E 445 E 473 - 474 E 901 E 902 Sorbic acid - sorbates Sulphur dioxide - sulphites Sulphur dioxide - sulphites Glycerol ester of wood rosins Sucrose esters of fatty acids sucroglycerides Beeswax, white and yellow Candelilla wax 20 10 100 50 quantum satis quantum satis quantum satis (1) (3) (3) only surface treatment of unpeeled fresh citrus fruit only tables grapes, Fresh lychees and blueberries (Vaccinium corymbosum only (measured on edible parts) only vacuum packed sweetcorn only surface treatment of citrus fruit only fresh fruits, surface treatment only surface treatment of citrus fruit, melons, apples, pears, peaches and pineapples and glazing agent on nuts only surface treatment of citrus fruit, melons, apples, pears, peaches and pineapples and glazing agent on nuts
EN
60
EN
E 903 E 904 E 905 E 912 E 914
Carnauba wax Shellac Microcrystalline wax Montan acid ester Oxidized polyethylene wax (1): (3):
200 quantum satis quantum satis quantum satis quantum satis
only surface treatment of citrus fruit, melons, apples, pears, peaches and pineapples and glazing agent on nuts only surface treatment of citrus fruit, melons, apples, pears, peaches and pineapples and glazing agent on nuts only surface treatment of melons, papaya, mango, and avocado only surface treatment of citrus fruit, melons, papaya, mango, avocado and pineapple only surface treatment of citrus fruit, melons, papaya, mango, avocado and pineapple
The additives may be added individually or in combination 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. 50 300 800 quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis (3) (3) (3) only peeled potatoes only onion, garlic and shallot pulp only horseradish pulp only prepacked unprocessed and peeled potatoes only only refrigerated unprocessed fruit and vegetables ready for consumption and prepacked unprocessed and peeled potatos only refrigerated unprocessed fruit and vegetables ready for consumption and prepacked unprocessed and peeled potatos only refrigerated unprocessed fruit and vegetables ready for consumption and prepacked unprocessed and peeled potatos only refrigerated unprocessed fruit and vegetables ready for consumption and prepacked unprocessed and peeled potatos only refrigerated unprocessed fruit and vegetables ready for consumption and prepacked unprocessed and peeled potatos only refrigerated unprocessed fruit and vegetables ready for consumption and prepacked unprocessed and peeled potatos only refrigerated unprocessed fruit and vegetables ready for consumption and prepacked unprocessed and peeled potatos
04.1.2
Peeled, cut and shredded fruit and vegetables E 220 - 228 E 220 - 228 E 220 - 228 E 296 E 300 E 301 E 302 E 330 E 331 E 332 E 333 Sulphur dioxide - sulphites Sulphur dioxide - sulphites Sulphur dioxide - sulphites Malic acid Ascorbic acid Sodium ascorbate Calcium ascorbate Citric acid Sodium citrates Potassium citrates Calcium citrates
EN
61
EN
(3): 04.1.3
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. 50 100 quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis (3) (3) only white vegetables including mushrooms and white pulses only frozen and deepfrozen potatos
Frozen fruit and vegetables E 220 - 228 E 220 - 228 E 300 E 301 E 302 E 330 E 331 E 332 E 333 Sulphur dioxide - sulphites Sulphur dioxide - sulphites Ascorbic acid Sodium ascorbate Calcium ascorbate Citric acid Sodium citrates Potassium citrates Calcium citrates (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 04.2.1
Processed fruit and vegetables Dried fruit and vegetables Group I E 101 E 120 E 122 E 124 E 129 E 131 E 133 E 140 E 141 Additives Riboflavins Cochineal, Carminic acid, Carmines Azorubine, Carmoisine Ponceau 4R, Cochineal Red A Allura Red AG Patent Blue V Brilliant Blue FCF Chlorophylls, Chlorophyllins Copper complexes of chlorophylls and chlorophyllins quantum satis 200 200 200 200 200 200 quantum satis quantum satis (34) (34) (34) (34) (34) (34) E 410, E 412, E 415 E 417 and E 425 may not be used to produce dehydrated foods intended to rehydrate on ingestion only preserves of red fruit only preserves of red fruit only preserves of red fruit only preserves of red fruit only preserves of red fruit only preserves of red fruit only preserves of red fruit only preserves of red fruit only preserves of red fruit
EN
62
EN
E 150a-d E 160a E 160c E 162 E 163 E 200 - 203 E 220 - 228 E 220 - 228 E 220 - 228 E 220 - 228 E 220 - 228 E 220 - 228 E 220 - 228 E 220 - 228 E 220 - 228 E 220 - 228 E 907
Caramels Carotenes Paprika extract, capsanthin, capsorubin Beetroot Red, betanin Anthocyanins Sorbic acid - sorbates Sulphur dioxide - sulphites Sulphur dioxide - sulphites Sulphur dioxide - sulphites Sulphur dioxide - sulphites Sulphur dioxide - sulphites Sulphur dioxide - sulphites Sulphur dioxide - sulphites Sulphur dioxide - sulphites Sulphur dioxide - sulphites Sulphur dioxide - sulphites Hydrogenated poly-1-decene (1): (2): (3): (34):
quantum satis quantum satis quantum satis quantum satis quantum satis 1000 50 50 100 150 200 400 500 600 1000 2000 2000 (1) (2) (3) (3) (3) (3) (3) (3) (3) (3) (3) (3)
only preserves of red fruit only preserves of red fruit only preserves of red fruit only preserves of red fruit only preserves of red fruit only dried fruit only dried coconut only white vegetables, processed, including pulses only dried mushrooms only dried ginger only dried tomatoes only white vegetables, dried only dried fruit and nuts in shell excluding dried appels, pears, bananas, apricots, peaches, grapes, prunes and figs only dried apples and pears only dried bananas only dried apricots, peaches, grapes, prunes, and figs only dried fruit as glazing agent
The additives may be added individually or in combination The maximum level is applicable to the sum and the levels are expressed as the free acid. 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. Maximum indiviually 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 E 101 E 120 Additives Riboflavins Cochineal, Carminic acid, quantum satis 200 (34) only preserves of red fruit only preserves of red fruit
EN
63
EN
Carmines E 122 E 124 E 129 E 131 E 133 E 140 E 141 E 150a-d E 160a E 160c E 162 E 163 E 101 E 140 E 141 E 150a-d E 160a E 162 E 163 E 200 - 213 E 200 - 203 E 210 - 213 E 200 - 213 Azorubine, Carmoisine Ponceau 4R, Cochineal Red A Allura Red AG Patent Blue V Brilliant Blue FCF Chlorophylls, Chlorophyllins Copper complexes of chlorophylls and chlorophyllins Caramels Carotenes Paprika extract, capsanthin, capsorubin Beetroot Red, betanin Anthocyanins Riboflavins Chlorophylls, Chlorophyllins Copper complexes of chlorophylls and chlorophyllins Caramels Carotenes Beetroot Red, betanin Anthocyanins Sorbic acid - sorbates; Benzoic acid - benzoates Sorbic acid - sorbates Benzoic acid - benzoates Sorbic acid - sorbates; Benzoic acid - benzoates 200 200 200 200 200 quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis 2000 1000 500 1000 (1) (2) (1) (2) (1) (2) (1) (2) (34) (34) (34) (34) (34) only preserves of red fruit only preserves of red fruit only preserves of red fruit only preserves of red fruit only preserves of red fruit only preserves of red fruit only preserves of red fruit only preserves of red fruit only preserves of red fruit only preserves of red fruit only preserves of red fruit only preserves of red fruit only vegetables (excluding olives) only vegetables (excluding olives) only vegetables (excluding olives) only vegetables (excluding olives) only vegetables (excluding olives) only vegetables (excluding olives) only vegetables (excluding olives) only vegetables (excluding olives) only olives and olive-based preparations only olives and olive-based preparations only olives and olive-based preparations
EN
64
EN
E 220 - 228 E 220 - 228 E 579 E 585 E 950 E 951 E 954 E 955 E 959 E 961 E 962
Sulphur dioxide - sulphites Sulphur dioxide - sulphites Ferrous gluconate Ferrous lactate Acesulfame K Aspartame Saccharin and its Na, K and Ca salts Sucralose Neohesperidine DC Neotame Salt of aspartame-acesulfame (1): (2): (3): (11): (34): (49): (50): (52):
100 500 150 150 200 300 160 180 100 10 200
(3) (3)
except olives and golden peppers in brine only golden peppers in brine only olives darkened by oxidation only olives darkened by oxidation only sweet-sour preserves of fruit and vegetables only sweet-sour preserves of fruit and vegetables
(52)
only sweet-sour preserves of fruit and vegetables only sweet-sour preserves of fruit and vegetables only sweet-sour preserves of fruit and vegetables only sweet-sour preserves of fruit and vegetables
(11)a, (49), (50)
only sweet-sour preserves of fruit and vegetables
The additives may be added individually or in combination The maximum level is applicable to the sum and the levels are expressed as the free acid. 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. Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent Maximum indiviually or for the combination of E 120, E 122, E 124, E 129, E 131, E 133 The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950). 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 Maximum usable levels are expressed in free imide quantum satis 200 200 200 (34) (34) (34) only preserves of red fruit only preserves of red fruit only preserves of red fruit only preserves of red fruit
04.2.3
Canned or bottled fruit and vegetables E 101 E 120 E 122 E 124 Riboflavins Cochineal, Carminic acid, Carmines Azorubine, Carmoisine Ponceau 4R, Cochineal Red A
EN
65
EN
E 129 E 131 E 133 E 140 E 141 E 150a-d E 160a E 160c E 162 E 163 E 102 E 133 E 142 E 127 E 127 E 220 - 228 E 220 - 228 E 220 - 228 E 260 E 261 E 262 E 263 E 270 E 296 E 300 E 301
Allura Red AG Patent Blue V Brilliant Blue FCF Chlorophylls, Chlorophyllins Copper complexes of chlorophylls and chlorophyllins Caramels Carotenes Paprika extract, capsanthin, capsorubin Beetroot Red, betanin Anthocyanins Tartrazine Brilliant Blue FCF Green S Erythrosine Erythrosine Sulphur dioxide - sulphites Sulphur dioxide - sulphites Sulphur dioxide - sulphites Acetic acid Potassium acetate Sodium acetates Calcium acetate Lactic acid Malic acid Ascorbic acid Sodium ascorbate
200 200 200 quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis 100 20 10 200 150 50 250 100 quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis
(34) (34) (34)
only preserves of red fruit only preserves of red fruit only preserves of red fruit only preserves of red fruit only preserves of red fruit only preserves of red fruit only preserves of red fruit only preserves of red fruit only vegetables (excluding olives) only preserves of red fruit only processed mushy and garden peas (canned) only processed mushy and garden peas (canned) only processed mushy and garden peas (canned) only cocktail cherries and candied cherries only biggareaux cherries in syrup and in cocktails
(3) (3) (3)
only white vegetables, including pulses only bottled, sliced lemon only bottled whiteheart cherries; vacuum packed sweetcorn
EN
66
EN
E 302 E 325 E 326 E 327 E 330 E 331 E 332 E 333 E 334 E 335 E 336 E 337 E 385
Calcium ascorbate Sodium lactate Potassium lactate Calcium lactate Citric acid Sodium citrates Potassium citrates Calcium citrates Tartaric acid (L(+)-) Sodium tartrates Potassium tartrates Sodium potassium tartrate Calcium disodium ethylene diamine tetra-acetate (Calcium disodium EDTA) Locust bean gum Guar gum Xanthan gum Calcium chloride Stannous chloride Glucono-delta-lactone Ferrous gluconate Ferrous lactate Dimethyl polysiloxane Acesulfame K Aspartame Cyclamic acid and its Na and Ca salts
quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis 250 only pulses, legumes, mushrooms and artichokes
E 410 E 412 E 415 E 509 E 512 E 575 E 579 E 585 E 900 E 950 E 951 E 952
quantum satis quantum satis quantum satis quantum satis 25 quantum satis 150 150 10 350 1000 1000 (51) (55)
only chestnuts in liquid only chestnuts in liquid only chestnuts in liquid only white asparagus only olives darkened by oxidation only olives darkened by oxidation only fruit energy-reduced or with no added sugar only fruit energy-reduced or with no added sugar only fruit energy-reduced or with no added sugar
EN
67
EN
E 954 E 955 E 959 E 961 E 962
Saccharin and its Na, K and Ca salts Sucralose Neohesperidine DC Neotame Salt of aspartame-acesulfame (3): (11): (34): (49): (50): (51): (52): (55):
200 400 50 32 350
(52)
only fruit energy-reduced or with no added sugar only fruit energy-reduced or with no added sugar only fruit energy-reduced or with no added sugar only fruit energy-reduced or with no added sugar
(11)a, (49), (50)
only fruit energy-reduced or with no added sugar
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. Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent Maximim indiviually or for the combination of E 120, E 122, E 124, E 129, E 131, E 133 The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950). 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 Maximum usable levels are expressed in free acid Maximum usable levels are expressed in free imide Expressed as Sn
04.2.4 04.2.4.1
Fruit and vegetable preparations, excluding products covered by 5.4 Fruit and vegetable preparations excluding compote Group I Group II Group III Group IV E 101 E 120 E 122 Additives Colours at quantum satis Food colours with combined maximum limit Polyols Riboflavins Cochineal, Carminic acid, Carmines Azorubine, Carmoisine quantum satis 200 quantum satis quantum satis 200 200 (34) (34) only mostarda di frutta only mostarda di frutta only energy-reduced or with no added sugar, with the exception of those intended for the manufacture of fruit-juice based drinks only preserves of red fruit only preserves of red fruit only preserves of red fruit
EN
68
EN
E 124 E 129 E 131 E 133 E 140 E 141 E 150a-d E 160a E 160c E 162 E 163 E 200 - 203
Ponceau 4R, Cochineal Red A Allura Red AG Patent Blue V Brilliant Blue FCF Chlorophylls, Chlorophyllins Copper complexes of chlorophylls and chlorophyllins Caramels Carotenes Paprika extract, capsanthin, capsorubin Beetroot Red, betanin Anthocyanins Sorbic acid - sorbates
200 200 200 200 quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis 1000
(34) (34) (34) (34)
only preserves of red fruit only preserves of red fruit only preserves of red fruit only preserves of red fruit only preserves of red fruit only preserves of red fruit only preserves of red fruit only preserves of red fruit only preserves of red fruit only vegetables (excluding olives) only preserves of red fruit
(1) (2)
only fruit and vegetable preparations including seaweed based preparations, fruit-based sauces, aspic, excluding pure, mousse, compote, salads and similar products, canned or bottled only seaweed preparations, olives and olive-based preparations only cooked red beet only olive-based preparations only processed white vegetables and mushrooms only rehydrated dried fruit and lychees, mostarda di frutta only onion, garlic and shallot pulp only horseradish pulp only Jellying fruit extract, liquid pectin for sale to the final consumer only fruit preparations only glazing vegetable products
E 210 - 213 E 210 - 213 E 200 - 213 E 220 - 228 E 220 - 228 E 220 - 228 E 220 - 228 E 220 - 228 E 338 - 452 E 338 - 452
Benzoic acid - benzoates Benzoic acid - benzoates Sorbic acid - sorbates; Benzoic acid - benzoates Sulphur dioxide - sulphites Sulphur dioxide - sulphites Sulphur dioxide - sulphites Sulphur dioxide - sulphites Sulphur dioxide - sulphites Phosphoric acid - phosphates - di - tri- and polyphosphates Phosphoric acid - phosphates - di - tri- and polyphosphates
500 2000 1000 50 100 300 800 800 800 4000
(1) (2) (1) (2) (1) (2) (3) (3) (3) (3) (3) (1) (4) (1) (4)
EN
69
EN
E 405 E 481 - 482 E 950 E 951 E 952 E 954 E 955 E 959 E 961 E 962
Propane-1, 2-diol alginate Stearoyl-2- lactylates Acesulfame K Aspartame Cyclamic acid and its Na and Ca salts Saccharin and its Na, K and Ca salts Sucralose Neohesperidine DC Neotame Salt of aspartame-acesulfame (1): (2): (3): (4): (11): (34): (49): (50): (51): (52):
5000 2000 350 1000 250 200 400 50 32 350 (11)a, (49), (50) (51) (52) (1) only Mostarda di frutta only energy-reduced only energy-reduced only energy-reduced only energy-reduced only energy-reduced only energy-reduced only energy-reduced only energy-reduced
The additives may be added individually or in combination The maximum level is applicable to the sum and the levels are expressed as the free acid. 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. The maximum level is expressed as P2O5 limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent max indiviually or for the combination of E 120, E 122, E 124, E 129, E 131, E 133 The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950). 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 Maximum usable levels are expressed in free acid Maximum usable levels are expressed in free imide quantum satis quantum satis quantum satis
04.2.4.2
Compote, excluding poducts covered by category 16 E 300 E 301 E 302 Ascorbic acid Sodium ascorbate Calcium ascorbate
EN
70
EN
E 330 E 331 E 332 E 333 E 440 E 509 04.2.5 04.2.5.1
Citric acid Sodium citrates Potassium citrates Calcium citrates Pectin Calcium chloride
quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis only fruit compote other than apple only fruit compote other than apple
Jam, jellies and marmalades and similar products Extra jam and extra jelly as defined by Directive 2001/113/EEC Group IV E 200 - 213 E 210 - 213 E 220 - 228 E 270 E 296 E 300 E 327 E 330 E 331 E 333 E 334 E 335 E 350 E 440 E 471 E 950 Polyols Sorbic acid - sorbates; Benzoic acid - benzoates Benzoic acid - benzoates Sulphur dioxide - sulphites Lactic acid Malic acid Ascorbic acid Calcium lactate Citric acid Sodium citrates Calcium citrates Tartaric acid (L(+)-) Sodium tartrates Sodium malates Pectins Mono- and diglycerides of fatty acids Acesulfame K quantum satis 1000 500 100 quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis 1000 only energy-reduced jams jellies and marmalades (1) (2) (1) (2) (3) only energy-reduced jams, jellies, marmalades or with no added sugar only low-sugar and similar low calorie or sugar-free products , mermeladas only low-sugar and similar low calorie or sugar-free products , mermeladas only jams, jellies and marmelades made with sulphited fruit
EN
71
EN
E 951 E 952 E 954 E 955 E 959 E 961 E 961 E 962
Aspartame Cyclamic acid and its Na and Ca salts Saccharin and its Na, K and Ca salts Sucralose Neohesperidine DC Neotame Neotame Salt of aspartame-acesulfame (1): (2): (11): (49): (50): (51): (52):
1000 1000 200 400 50 32 2 1000 (11)b, (49), (50) (51) (52)
only energy-reduced jams jellies and marmalades only energy-reduced jams jellies and marmalades only energy-reduced jams jellies and marmalades only energy-reduced jams jellies and marmalades only energy-reduced jams jellies and marmalades only energy-reduced jams jellies and marmalades only energy-reduced jams jellies and marmalades, as flavour enhancer only energy-reduced jams jellies and marmalades
The additives may be added individually or in combination The maximum level is applicable to the sum and the levels are expressed as the free acid. Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950). 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 Maximum usable levels are expressed in free acid Maximum usable levels are expressed in free imide quantum satis quantum satis 100 100 100 100 quantum satis (31) (31) (31) (31) only energy-reduced or with no added sugars except chestnut puree except chestnut puree except chestnut puree except chestnut puree except chestnut puree except chestnut puree
04.2.5.2
Jam, jellies and marmalades and sweetened chestnut puree as defined by Directive 2001/113/EEC Group IV E 100 E 104 E 110 E 120 E 124 E 140 Polyols Curcumin Quinoline Yellow Sunset Yellow FCF/Orange Yellow S Cochineal, Carminic acid, Carmines Ponceau 4R, Cochineal Red A Chlorophylls, Chlorophyllins
EN
72
EN
E 141 E 142 E 150a-d E 160a E 160c E 160d E 161b E 162 E 163 E 200 - 213 E 210 - 213 E 220 - 228 E 220 - 228 E 270 E 296 E 300 E 327 E 330 E 331 E 333 E 334 E 335 E 350 E 400 - 404
Copper complexes of chlorophylls and chlorophyllins Green S Caramels Carotenes Paprika extract, capsanthin, capsorubin Lycopene Lutein Beetroot Red, betanin Anthocyanins Sorbic acid - sorbates; Benzoic acid - benzoates Benzoic acid - benzoates Sulphur dioxide - sulphites Sulphur dioxide - sulphites Lactic acid Malic acid Ascorbic acid Calcium lactate Citric acid Sodium citrates Calcium citrates Tartaric acid (L(+)-) Sodium tartrates Sodium malates Alginic acid - alginates
quantum satis 100 quantum satis quantum satis quantum satis 10 100 quantum satis quantum satis 1000 500 50 100 quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis 10000 (32) (1) (2) (1) (2) (3) (3) (31) (31) (31)
except chestnut puree except chestnut puree except chestnut puree except chestnut puree except chestnut puree except chestnut puree except chestnut puree except chestnut puree except chestnut puree only low-sugar and similar low calorie or sugar-free products spreads, mermeladas only low-sugar and similar low calorie or sugar-free products; mermeladas only jams, jellies and marmelades made with sulphited fruit
EN
73
EN
E 406 E 407 E 410 E 412 E 415 E 418 E 440 E 471 E 493 E 509 E 524 E 900 E 950 E 951 E 952 E 954 E 955 E 959 E 959 E 961 E 961 E 962
Agar Carrageenan Locust bean gum Guar gum Xanthan gum Gellan gum Pectins Mono- and diglycerides of fatty acids Sorbitan monolaurate Calcium chloride Sodium hydroxide Dimethyl polysiloxane Acesulfame K Aspartame Cyclamic acid and its Na and Ca salts Saccharin and its Na, K and Ca salts Sucralose Neohesperidine DC Neohesperidine DC Neotame Neotame Salt of aspartame-acesulfame (1): (2): (11):
10000 10000 10000 10000 10000 10000 quantum satis quantum satis 25 quantum satis quantum satis 10 1000 1000 1000 200 400 50 5 32 2 1000
(32) (32) (32) (32) (32) (32)
only jelly marmalade
only energy-reduced jams, jellies and marmalades only energy-reduced jams, jellies and marmalades (51) (52) only energy-reduced jams, jellies and marmalades only energy-reduced jams, jellies and marmalades only energy-reduced jams, jellies and marmalades only energy-reduced jams, jellies and marmalades only fruit jellies as flavour enhancer only energy-reduced jams, jellies and marmalades only energy-reduced jams jellies and marmalades, as flavour enhancer (11)b, (49), (50) only energy-reduced jams, jellies and marmalades
The additives may be added individually or in combination The maximum level is applicable to the sum and the levels are expressed as the free acid. Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent
EN
74
EN
(49): (50): (51): (52): (31): (32): 04.2.5.3 Group II Group IV E 100 E 104 E 110 E 120 E 124 E 142 E 160d E 161b E 200 - 213 E 200 - 213 E 210 - 213 E 210 - 213 E 220 - 228
The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950). 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 Maximum usable levels are expressed in free acid Maximum usable levels are expressed in free imide Maximum indiviually or in combination with E 104, E 110, E 120, E 124, E 142, E 160d and E 161b Maximum indiviually or in combination with E 400 - 404, E 406, E 407, E 410, E 412, E 415 and E 418 except crme de pruneaux quantum satis quantum satis 100 100 100 100 100 10 100 1000 1500 500 1000 50 (31) (31) (31) (31) (31) (31) (31) (1) (2) (1) (2) (1) (2) (1) (2) (3) only energy-reduced or with no added sugar except crme de pruneaux except crme de pruneaux except crme de pruneaux except crme de pruneaux except crme de pruneaux except crme de pruneaux except crme de pruneaux except crme de pruneaux other fruit-based spreads, mermeladas only marmelada other fruit-based spreads, mermeladas only dulce de membrillo
Other similar fruit or vegetable spreads Colours at quantum satis Polyols Curcumin Quinoline Yellow Sunset Yellow FCF/Orange Yellow S Cochineal, Carminic acid, Carmines Ponceau 4R, Cochineal Red A Green S Lycopene Lutein Sorbic acid - sorbates; Benzoic acid - benzoates Sorbic acid - sorbates; Benzoic acid - benzoates Benzoic acid - benzoates Benzoic acid - benzoates Sulphur dioxide - sulphites
EN
75
EN
E 270 E 296 E 300 E 327 E 330 E 331 E 333 E 334 E 335 E 350 E 400 - 404 E 406 E 407 E 410 E 412 E 415 E 418 E 440 E 471 E 509 E 524 E 900 E 950 E 951 E 952
Lactic acid Malic acid Ascorbic acid Calcium lactate Citric acid Sodium citrates Calcium citrates Tartaric acid (L(+)-) Sodium tartrates Sodium malates Alginic acid - alginates Agar Carrageenan Locust bean gum Guar gum Xanthan gum Gellan gum Pectins Mono- and diglycerides of fatty acids Calcium chloride Sodium hydroxide Dimethyl polysiloxane Acesulfame K Aspartame Cyclamic acid and its Na and Ca
quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis 10000 10000 10000 10000 10000 10000 10000 quantum satis quantum satis quantum satis quantum satis 10 1000 1000 500 (51) only dried-fruit-based sandwich spreads, energy-reduced or with no added sugar only dried-fruit-based sandwich spreads, energy-reduced or with no added sugar only dried-fruit-based sandwich spreads, energy-reduced or with no (32) (32) (32) (32) (32) (32) (32)
EN
76
EN
salts E 954 E 955 E 959 E 961 E 962 Saccharin and its Na, K and Ca salts Sucralose Neohesperidine DC Neotame Salt of aspartame-acesulfame (1): (2): (3): (11): (49): (50): (51): (52): (31): (32): 04.2.5.4 Group I E 310 - 320 E 338 - 452 E 392 200 400 50 32 1000 (11)b, (49), (50) (52)
added sugar only dried-fruit-based sandwich spreads, energy-reduced or with no added sugar only dried-fruit-based sandwich spreads, energy-reduced or with no added sugar only dried-fruit-based sandwich spreads, energy-reduced or with no added sugar only dried-fruit-based sandwich spreads, energy-reduced or with no added sugar only dried-fruit-based sandwich spreads, energy-reduced or with no added sugar
The additives may be added individually or in combination The maximum level is applicable to the sum and the levels are expressed as the free acid. 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. limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950). 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 Maximum usable levels are expressed in free acid Maximum usable levels are expressed in free imide Maximum indiviually or in combination with E 104, E 110, E 120, E 124, E 142, E 160d and E 161b Maximum indiviually or in combination with E 400 - 404, E 406, E 407, E 410, E 412, E 415 and E 418
Nut butters and nut spreads Additives Gallates, TBHQ and BHA Phosphoric acid - phosphates - di - tri- and polyphosphates Extracts of rosemary 200 5000 200 (1) (41) (1), (4) (41) (46) only processed nuts only spreadable fats excluding butter
EN
77
EN
(1): (4): (41): (46): 04.2.6 Group I E 100 E 200 - 203 E 220 - 228 E 220 - 228 E 310 - 320 E 338 - 452 E 392 E 426
The additives may be added individually or in combination The maximum level is expressed as P2O5 Expressed on fat basis As the sum of carnosol and carnosic acid
Processed potato products Additives Curcumin Sorbic acid - sorbates Sulphur dioxide - sulphites Sulphur dioxide - sulphites Gallates, TBHQ and BHA Phosphoric acid - phosphates - di - tri- and polyphosphates Extracts of rosemary Soybean hemicellulose (1): (2): (3): (4): (46): quantum satis 2000 400 100 25 5000 200 10000 (1) (2) (3) (3) (1) (1) (4) (46) only dehydrated potatos including prefried frozen en deepfrozen potatoes only dehydrated potatos products only prepacked processed potato products only dried potato granules and flakes only potato dough and prefried potato slices only dehydrated potatos products
The additives may be added individually or in combination The maximum level is applicable to the sum and the levels are expressed as the free acid. 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. The maximum level is expressed as P2O5 As the sum of carnosol and carnosic acid
05.0 05.1
Confectionery Cocoa and Chocolate products as covered by Directive 2000/36/EC Group I Group IV E 170 E 322 E 330 Additives Polyols Calcium carbonates Lecithins Citric acid quantum satis 70000 quantum satis 5000 (*) only energy-reduced or with no added sugars only energy-reduced or with no added sugars
EN
78
EN
E 334 E 414 E 422 E 440 E 442 E 471 E 472c E 476 E 492 E 500 - 504 E 524 - 528 E 530 E 901 E 902 E 903 E 904 E 950 E 951 E 954 E 955 E 957 E 959 E 961 E 962
Tartaric acid (L(+)-) Gum arabic (acacia gum) Glycerol Pectins Ammoniumphosphatides Mono- and diglycerides of fatty acids Citric acid esters of mono- and diglycerides of fatty acids Polyglycerol polyricinoleate Sorbitan tristearate Carbonates Hydroxides Magnesium oxide Beeswax, white and yellow Candelilla wax Carnauba wax Shellac Acesulfame K Aspartame Saccharin and its Na, K and Ca salts Sucralose Thaumatin Neohesperidine DC Neotame Salt of aspartame-acesulfame (*)
5000 quantum satis quantum satis quantum satis 10000 quantum satis quantum satis 5000 10000 70000 70000 70000 quantum satis quantum satis 500 quantum satis 500 2000 500 800 50 100 65 500 (11)a, (49), (50) (52) (*) (*) (*) as glazing agent only as glazing agent only as glazing agent only as glazing agent only only energy-reduced or with no added sugars only energy-reduced or with no added sugars only energy-reduced or with no added sugars only energy-reduced or with no added sugars only energy-reduced or with no added sugars only energy-reduced or with no added sugars only energy-reduced or with no added sugars only energy-reduced or with no added sugars as glazing agent only as glazing agent only
E 170, E 500 - 504, E 524 - 528 and E 530: 7 % on dry matter, without fat, expressed as potassium carbonates
EN
79
EN
(11): (49): (50): (52): 05.2 Group I
Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950). 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 Maximum usable levels are expressed in free imide 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 and E 425 may not be used to produce dehydrated foods intended to rehydrate on ingestion. E425 is not may not be used in jelly confectionary quantum satis 300 200 quantum satis quantum satis quantum satis quantum satis quantum satis 30 (25) except candied fruit and vegetables only candied fruit and vegetables only with no added sugar only starch based confectionary energy reduced or with no added sugar only cocoa or dried fruit based, milk or fat-based sandwich spreads, energy-reduced or with no added sugar only cocoa based or dried fruit based confectionery, energy reduced or with no added sugar only for crystallized fruit, energy reduced or with no added sugar
Other confectionery including breath refreshening microsweets Additives
Group II Group III Group III Group IV Group IV Group IV Group IV Group IV E 160d
Colours at quantum satis Food colours with combined maximum limit Food colours with combined maximum limit Polyols Polyols Polyols Polyols Polyols Lycopene
EN
80
EN
E 173 E 174 E 175 E 200 - 219
Aluminium Silver Gold Sorbic acid - sorbates; Benzoic acid - benzoates; phydroxybenzoates Sorbic acid - sorbates; Benzoic acid - benzoates Sulphur dioxide - sulphites Sulphur dioxide - sulphites Fumaric acid Phosphoric acid - phosphates - di - tri- and polyphosphates Phosphoric acid - phosphates - di - tri- and polyphosphates Propane-1, 2-diol alginate Soybean hemicellulose Polysorbates Ammoniumphosphatides Beta-cyclodextrin Sucrose esters of fatty acids sucroglycerides Polyglycerol esters of fatty acids Polyglycerol polyricinoleate Propane-1,2-diol esters of fatty acids Stearoyl-2- lactylates
quantum satis quantum satis quantum satis 1500 (1) (2) (5)
only external coating of sugar confectionery for the decoration of cakes and pastries only external coating of confectionery only external coating of confectionery except candied chocolate, crystillized or glac fruit, vegetables, angelica and citrus peel only candied, crystillized or glac fruit, vegetables, angelica and citrus peel only candied, crystillized or glac fruit, vegetables, angelica and citrus peel only glucose syrup-based confectionery (carry over from the glucose syrup only) only sugar confectionery (1) (4) (1) (4) only sugar confectionery, except candied fruit only candied fruit only sugar confectionery only jelly confectionery, except jelly mini-cups (1) only sugar confectionery only cocoa based confectionery only foods in tablet and coated tablet form only sugar confectionery only sugar confectionery only cocoa based confectionery only sugar confectionery (1) only sugar confectionery
E 200 - 213 E 220 - 228 E 220 - 228 E 297 E 338 - 452 E 338 - 452 E 405 E 426 E 432 - 436 E 442 E 459 E 473 - 474 E 475 E 476 E 477 E 481 - 482
1000 100 50 1000 5000 800 1500 10000 1000 10000 quantum satis 5000 2000 5000 5000 5000
(1) (2) (3) (3)
EN
81
EN
E 491 - 495 E 492 E 520 - 523 E 551 - 559 E 900 E 901 E 902 E 903 E 904 E 905 E 907 E 950 E 951 E 954 E 955 E 957 E 959 E 961 E 962 E 950 E 955
Sorbitan esters Sorbitan tristearate Aluminium sulphates Silicon dioxide - silicates Dimethyl polysiloxane Beeswax, white and yellow Candelilla wax Carnauba wax Shellac Microcrystalline wax Hydrogenated poly-1-decene Acesulfame K Aspartame Saccharin and its Na, K and Ca salts Sucralose Thaumatin Neohesperidine DC Neotame Salt of aspartame-acesulfame Acesulfame K Sucralose
5000 10000 200 quantum satis 10 quantum satis quantum satis 500 quantum satis quantum satis 2000 500 2000 500 800 50 100 65 500 500 200
(1) (1) (38) (1)
only sugar confectionery only cocoa based confectionary only candied, crystillized or glac fruit and vegetables surface treatment only as glazing agent only as glazing agent only as glazing agent only as glazing agent only surface treatment only only as glazing agent for sugar confectionery only cocoa or dried fruit based, energy reduced or with no added sugar only cocoa or dried fruit based, energy reduced or with no added sugar only cocoa or dried fruit based, energy reduced or with no added sugar only cocoa or dried fruit based, energy reduced or with no added sugar only cocoa or dried fruit based, energy reduced or with no added sugar only cocoa or dried fruit based, energy reduced or with no added sugar only cocoa or dried fruit based, energy reduced or with no added sugar
(11)a
only cocoa or dried fruit based, energy reduced or with no added sugar only energy reduced tablet form confectionary only energy reduced tablet form confectionary
EN
82
EN
E 961 E 950 E 951 E 952 E 954 E 955 E 959 E 961 E 962 E 950 E 951 E 954 E 955 E 959 E 961 E 961
Neotame Acesulfame K Aspartame Cyclamic acid and its Na and Ca salts Saccharin and its Na, K and Ca salts Sucralose Neohesperidine DC Neotame Salt of aspartame-acesulfame Acesulfame K Aspartame Saccharin and its Na, K and Ca salts Sucralose Neohesperidine DC Neotame Neotame
15 1000 1000 500 200 400 50 32 1000 1000 2000 300 1000 150 65 2 (52) (11)b, (49), (50) (51) (52)
only energy reduced tablet form confectionary only cocoa, milk, dried fruit or fat based sandwich spreads, energyreduced or with no added sugar only cocoa, milk, dried fruit or fat based sandwich spreads, energyreduced or with no added sugar only cocoa, milk, dried fruit or fat based sandwich spreads, energyreduced or with no added sugar only cocoa, milk, dried fruit or fat based sandwich spreads, energyreduced or with no added sugar only cocoa, milk, dried fruit or fat based sandwich spreads, energyreduced or with no added sugar only cocoa, milk, dried fruit or fat based sandwich spreads, energyreduced or with no added sugar only cocoa, milk, dried fruit or fat based sandwich spreads, energyreduced or with no added sugar only cocoa, milk, dried fruit or fat based sandwich spreads, energyreduced or with no added sugar only starch based confectionary energy reduced or with no added sugar only starch based confectionary energy reduced or with no added sugar only starch based confectionary energy reduced or with no added sugar only starch based confectionary energy reduced or with no added sugar only starch based confectionary energy reduced or with no added sugar only starch based confectionary energy reduced or with no added sugar only starch based confcetionary energy reduced or with no added sugar, as flavour enhancer
EN
83
EN
E 962 E 950 E 951 E 954 E 955 E 957 E 959 E 961 E 962 E 950 E 951 E 954 E 955 E 959 E 961 E 961 E 962 E 951 E 955 E 961 E 1204
Salt of aspartame-acesulfame Acesulfame K Aspartame Saccharin and its Na, K and Ca salts Sucralose Thaumatin Neohesperidine DC Neotame Salt of aspartame-acesulfame Acesulfame K Aspartame Saccharin and its Na, K and Ca salts Sucralose Neohesperidine DC Neotame Neotame Salt of aspartame-acesulfame Aspartame Sucralose Neotame Pullulan (1):
1000 500 1000 500 1000 50 100 32 500 2500 6000 3000 2400 400 200 3 2500 2000 1000 65 quantum satis
(11)a, (49), (50)
only starch based confectionary energy reduced or with no added sugar only confectionary with no added sugar only confectionary with no added sugar
(52)
only confectionary with no added sugar only confectionary with no added sugar only confectionary with no added sugar only confectionary with no added sugar only confectionary with no added sugar
(11)a, (49), (50)
only confectionary with no added sugar only breath-freshening micro-sweets, with no added sugar only breath-freshening micro-sweets, with no added sugar
(52)
only breath-freshening micro-sweets, with no added sugar only breath-freshening micro-sweets, with no added sugar only breath-freshening micro-sweets, with no added sugar only breath-freshening micro-sweets, with no added sugar only breath-freshening micro-sweets and strongly flavoured throat pastilles with no added sugar, as flavour enhancer
(11)a, (49), (50)
only breath-freshening micro-sweets, with no added sugar only strongly flavoured freshening throat pastilles with no added sugar only strongly flavoured freshening throat pastilles with no added sugar only strongly flavoured freshening throat pastilles with no added sugar only breath freshening microsweets in the form of films
The additives may be added individually or in combination
EN
84
EN
(2): (3): (4): (5): (11): (49): (50): (51): (52): (25): (38): 05.3 Chewing gum Group I Group II Group III Group IV E 160d E 200 - 213 E 297 E 310 - 321 E 338 - 452 E 392 E 405
The maximum level is applicable to the sum and the levels are expressed as the free acid. 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. The maximum level is expressed as P2O5 E 214 219: p-hydroxybenzoates (PHB), maximum 300 mg/kg limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950). 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 Maximum usable levels are expressed in free acid Maximum usable levels are expressed in free imide 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 Expressed as aluminium
Additives Colours at quantum satis Food colours with combined maximum limit Polyols Lycopene Sorbic acid - sorbates; Benzoic acid - benzoates Fumaric acid Gallates, TBHQ, BHA and BHT Phosphoric acid - phosphates - di - tri- and polyphosphates Extracts of rosemary Propane-1, 2-diol alginate quantum satis 300 quantum satis 300 1500 2000 400 quantum satis 200 5000 (1) (1) (4) (46) (1) (2) (25) only with no added sugar
EN
85
EN
E 416 E 432 - 436 E 473 - 474 E 475 E 477 E 481 - 482 E 491 - 495 E 551 E 552 E 553a E 553b E 650 E 900 E 901 E 902 E 903 E 904 E 905 E 907 E 927b E 950 E 951 E 959 E 957 E 961 E 950
Karaya gum Polysorbates Sucrose esters of fatty acids sucroglycerides Polyglycerol esters of fatty acids Propane-1,2-diol esters of fatty acids Stearoyl-2- lactylates Sorbitan esters Silicon dioxide Calcium silicate Magnesium silicate Talc Zinc acetate Dimethyl polysiloxane Beeswax, white and yellow Candelilla wax Carnauba wax Shellac Microcrystalline wax Hydrogenated poly-1-decene Carbamide Acesulfame K Aspartame Neohesperidine DC Thaumatin Neotame Acesulfame K
5000 5000 10000 5000 5000 2000 5000 quantum satis quantum satis quantum satis quantum satis 1000 100 quantum satis quantum satis 1200 quantum satis quantum satis 2000 30000 800 2500 150 10 3 2000 (12) (12) (12) (12) (12) (47) as glazing agent only as glazing agent only as glazing agent only as glazing agent only surface treatment only as glazing agent only only without added sugar only with added sugars or polyols, as flavour enhancer only with added sugars or polyols, as flavour enhancer only with added sugars or polyols, as flavour enhancer only with added sugars or polyols, as flavour enhancer only with added sugars or polyols, as flavour enhancer only without added sugar (1) (1) surface treatment only surface treatment only surface treatment only (1) (1)
EN
86
EN
E 951 E 954 E 955 E 957 E 959 E 961 E 962 E 1518
Aspartame Saccharin and its Na, K and Ca salts Sucralose Thaumatin Neohesperidine DC Neotame Salt of aspartame-acesulfame Glyceryl triacetate (triacetin) (1): (2): (4): (11): (49): (50): (52): (12): (25): (46): (47):
5500 1200 3000 50 400 250 2000 quantum satis (11)a, (49), (50) (52)
only without added sugar only without added sugar only without added sugar only without added sugar only without added sugar only without added sugar only without added sugar
The additives may be added individually or in combination The maximum level is applicable to the sum and the levels are expressed as the free acid. The maximum level is expressed as P2O5 limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950). 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 Maximum usable levels are expressed in free imide 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 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 As the sum of carnosol and carnosic acid 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 Group II Group III Group III Additives Colours at quantum satis Food colours with combined maximum limit Food colours with combined maximum limit quantum satis 500 300 (25) only decorations, coatings and sauces, except fillings only fillings
EN
87
EN
Group IV Group IV 160b E 160d E 160d E 173 E 174 E 175 E 200 - 203 E 200 - 219 E 220 - 228 E 220 - 228 E 220 - 228 E 297 E 297 E 338 - 452 E 338 - 452 E 355 - 357 E 392 E 405 E 405 E 416 E 426
Polyols Polyols Annatto, Bixin, Norbixin Lycopene Lycopene Aluminium Silver Gold Sorbic acid - sorbates Sorbates, benzoates parabens Sulphur dioxide sulphites Sulphur dioxide - sulphites Sulphur dioxide - sulphites Fumaric acid Fumaric acid Phosphoric acid - phosphates - di - tri- and polyphosphates Phosphoric acid - phosphates - di - tri- and polyphosphates Adipic acid - adipates Extracts of rosemary Propane-1, 2-diol alginate Propane-1, 2-diol alginate Karaya gum Soybean hemicellulose
quantum satis quantum satis 20 30 200 quantum satis quantum satis quantum satis 1000 1500 50 40 100 1000 2500 5000 3000 2000 100 1500 5000 5000 10000 (1) (4) (1) (4) (1) (41) (46) (1) (2) (1) (2) (5) (3) (3) (3)
only decorations, coatings and fillings with not added sugar only sauces only decorations and coatings except red coating of hard-sugar coated chocolate confectionery only red coating of hard-sugar coated chocolate confectionery only external coating of sugar confectionery the decoration of cakes and pastries only decoration of chocolates only decoration of chocolates only toppings (syrups for pancakes, flavoured syrups for milkshakes and ice cream; similar products) only glucose syrup-based confectionery (carry over from the glucose syrup only) only toppings (syrups for pancakes, flavoured syrups for milkshakes and ice cream; similar products) only fruit fillings for pastries only fillings and toppings for fine bakery ware
only toppings (syrups for pancakes, flavoured syrups for milkshakes and ice cream; similar products) only fillings and toppings for fine bakery ware only sauces only fillings, toppings and coatings for fine bakery wares and desserts only fillings, toppings and coatings for fine bakery wares and desserts only jelly confectionery (other than jelly mini cups)
EN
88
EN
E 427 E 432 - 436 E 442 E 473 - 474 E 475 E 476 E 477 E 477 E 481 - 482 E 491 - 495 E 492 E 551 - 559 E 900 E 901 E 902 E 903 E 903 E 904 E 905 E 907 E 950 E 951 E 954
Cassia gum Polysorbates Ammoniumphosphatides Sucrose esters of fatty acids sucroglycerides Polyglycerol esters of fatty acids Polyglycerol polyricinoleate Propane-1,2-diol esters of fatty acids Propane-1,2-diol esters of fatty acids Stearoyl-2- lactylates Sorbitan esters Sorbitan tristearate Silicon dioxide - silicates Dimethyl polysiloxane Beeswax, white and yellow Candelilla wax Carnauba wax Carnauba wax Shellac Microcrystalline wax Hydrogenated poly-1-decene Acesulfame K Aspartame Saccharin and its Na, K and Ca
2500 1000 10000 5000 2000 5000 5000 30000 5000 5000 10000 quantum satis 10 quantum satis quantum satis 500 200 quantum satis quantum satis 2000 1000 2000 300 (52) (1) (1) (1)
only fillings toppings and coatings for fine bakery wares and dessert only cocoa based confectionery
only cocoa based confectionery
only whipped dessert toppings other than cream
only cocoa based confectionary surface treatment only as glazing agent only as glazing agent only as glazing agent only as glazing agent only for small fine bakery wares, coated with chocolate as glazing agent only surface treatment only as glazing agent only only starch based confcetionary energy reduced or with no added sugar only starch based confcetionary energy reduced or with no added sugar only starch based confcetionary energy reduced or with no added
EN
89
EN
salts E 955 E 959 E 961 E 961 E 962 E 950 E 951 E 954 E 955 E 957 E 959 E 961 E 962 E 950 E 951 E 954 E 955 E 957 Sucralose Neohesperidine DC Neotame Neotame Salt of aspartame-acesulfame Acesulfame K Aspartame Saccharin and its Na, K and Ca salts Sucralose Thaumatin Neohesperidine DC Neotame Salt of aspartame-acesulfame Acesulfame K Aspartame Saccharin and its Na, K and Ca salts Sucralose Thaumatin 1000 150 65 2 1000 500 1000 500 1000 50 100 32 500 500 2000 500 800 50 (52) (11)a, (49), (50) (52) (11)a, (49), (50)
sugar only starch based confcetionary energy reduced or with no added sugar only starch based confcetionary energy reduced or with no added sugar only starch based confcetionary energy reduced or with no added sugar only starch based confcetionary energy reduced or with no added sugar, as flavour enhancer only starch based confcetionary energy reduced or with no added sugar only confectionary with no added sugar only confectionary with no added sugar only confectionary with no added sugar only confectionary with no added sugar only confectionary with no added sugar only confectionary with no added sugar only confectionary with no added sugar only confectionary with no added sugar only cocoa or dried fruit based, energy reduced or with no added sugar only cocoa or dried fruit based, energy reduced or with no added sugar only cocoa or dried fruit based, energy reduced or with no added sugar only cocoa or dried fruit based, energy reduced or with no added sugar only cocoa or dried fruit based, energy reduced or with no added sugar
EN
90
EN
E 959 E 961 E 962 E 950 E 951 E 954 E 955 E 959 E 961 E 961 E 962
Neohesperidine DC Neotame Salt of aspartame-acesulfame Acesulfame-K Aspartame Saccharin and its Na, K and Ca salts (2) Sucralose Neohesperidine DC Neotame Neotame Salt of aspartame-acesulfame (3) (1): (2): (3): (4): (5): (11): (41): (46): (49): (50): (52):
100 65 500 350 350 160 450 50 12 2 350 (11)b, (49), (50) (52) (11)a, (49), (50)
only cocoa or dried fruit based, energy reduced or with no added sugar only cocoa or dried fruit based, energy reduced or with no added sugar only cocoa or dried fruit based, energy reduced or with no added sugar only sauces only sauces only sauces only sauces only sauces only sauces only sauces as flavour inhancer only sauces
The additives may be added individually or in combination The maximum level is applicable to the sum and the levels are expressed as the free acid. 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. The maximum level is expressed as P2O5 E 214 219: p-hydroxybenzoates (PHB), maximum 300 mg/kg limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent Expressed on fat basis As the sum of carnosol and carnosic acid The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950). 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 Maximum usable levels are expressed in free imide
EN
91
EN
(25): 06. 06.1
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
Cereals and cereal products Whole, broken, or flaked grain E 220 - 228 E 553b Sulphur dioxide - sulphites Talc (3): 30 quantum satis (3) only sago and pearl barley only rice
06.2 06.2.1
Flours and other milled products and starches Flours E 338 - 452 E 338 - 452 E 300 E 301 E 302 E 920 Phosphoric acid - phosphates - di - tri- and polyphosphates Phosphoric acid - phosphates - di - tri- and polyphosphates Ascorbic acid Sodium ascorbate Calcium ascorbate L-cysteine (1): (4): 2500 20000 quantum satis quantum satis quantum satis quantum satis (1) (4) (1) (4) only self-raising flour
06.2.2
Starches Group I E 220 - 228 Additives Sulphur dioxide - sulphites (3): 50 (3) excluding starches in infant formulae, follow on formulae and processed cereal-based foods and baby foods
06.3
Breakfast cereals Group I Group II Additives Colours at quantum satis quantum satis only breakfast cereals other than extruded, puffed and/or fruit flavoured breakfast cereals
EN
92
EN
Group IV E 120 E 150c E 160a E 160b E 160c E 162 E 163 E 310 - 320 E 338 - 452 E 475 E 481 - 482 E 950 E 951 E 954 E 955 E 959 E 961 E 962
Polyols Cochineal, Carminic acid, Carmines Ammonia caramel Carotenes Annatto, Bixin, Norbixin Paprika extract, capsanthin, capsorubin Beetrood Red, betanin Anthocyanins Gallates, TBHQ and BHA Phosphoric acid - phosphates - di - tri- and polyphosphates Polyglycerol esters of fatty acids Stearoyl-2- lactylates Acesulfame K Aspartame Saccharin and its Na, K and Ca salts Sucralose Neohesperidine DC Neotame Salt of aspartame-acesulfame
quantum satis 200 quantum satis quantum satis 25 quantum satis 200 200 200 5000 10000 5000 1200 1000 100 400 50 32 1000 (11)b, (49), (50) (52) (1) (53) (53) (1) (13) (1) (4) (53)
only breakfast cereals or cereal-based products, energy reduced or with no added sugar only fruit flavoured breakfast cereals only extruded puffed and or fruit flavoured breakfast cereals only extruded puffed and or fruit flavoured breakfast cereals only extruded puffed and or fruit flavoured breakfast cereals only extruded puffed and or fruit flavoured breakfast cereals only fruit flavoured breakfast cereals only fruit flavoured breakfast cereals only pre-cooked cereals
only granola type breakfast cereal only breakfast cereals with a fibre content of more than 15 %, and containing at least 20 % bran, energy reduced or with no added sugar only breakfast cereals with a fibre content of more than 15 %, and containing at least 20 % bran, energy reduced or with no added sugar only breakfast cereals with a fibre content of more than 15 %, and containing at least 20 % bran, energy reduced or with no added sugar only breakfast cereals with a fibre content of more than 15 %, and containing at least 20 % bran, energy reduced or with no added sugar only breakfast cereals with a fibre content of more than 15 %, and containing at least 20 % bran, energy reduced or with no added sugar only breakfast cereals with a fibre content of more than 15 %, and containing at least 20 % bran, energy reduced or with no added sugar only breakfast cereals with a fibre content of more than 15 %, and containing at least 20 % bran, energy reduced or with no added sugar
EN
93
EN
(1): (4): (11): (13): (49): (50): (52): (53): 06.4 06.4.1 Pasta Fresh pasta E 270 E 300 E 301 E 322 E 330 E 334 E 471 E 575 06.4.2 Dry pasta Group I 06.4.3 Pre-cooked pasta E 270 E 300 E 301
The additives may be added individually or in combination The maximum level is expressed as P2O5 Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent Maximum limit expressed on fat The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950). 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 Maximum usable levels are expressed in free imide E 120, E 162 and E 163 may be added individually or in combination
Lactic acid Ascorbic acid Sodium ascorbate Lecithins Citric acid Tartaric acid (L(+)-) Mono- and diglycerides of fatty acids Glucono-delta-lactone Additives
quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis only gluten free and/or pasta intended for hypoproteic diets in accordence with Directive 2009/39/EC quantum satis quantum satis quantum satis
Lactic acid Ascorbic acid Sodium ascorbate
EN
94
EN
E 322 E 330 E 334 E 471 E 575 06.4.4 Gnocchi Group I E 200 - 203 06.4.5 Group I E 200 - 203
Lecithins Citric acid Tartaric acid (L(+)-) Mono- and diglycerides of fatty acids Glucono-delta-lactone Additives Sorbic acid - sorbates Additives Sorbic acid - sorbates (1): (2):
1000
(1)
Fillings of stuffed pasta (ravioli and similar) 1000 (1) (2)
The additives may be added individually or in combination The maximum level is applicable to the sum and the levels are expressed as the free acid.
06.5
Noodles group I group II E 338 - 452 E 426 Additives Colours at quantum satis Phosphoric acid - phosphates - di - tri- and polyphosphates Soybean hemicellulose (1): (4): quantum satis 2000 10000 (1) (4) only pre-packaged ready to eat oriental noodles intended for retail sale
06.6
Batters Group I Group II Group III E 160b Additives Colours at quantum satis Food colours with combined maximum limit Annatto, Bixin, Norbixin quantum satis 500 20 only batters for coating only batters for coating
EN
95
EN
E 160d E 200 - 203 E 200 - 203 E 338 - 452 E 900
Lycopene Sorbic acid - sorbates Sorbic acid - sorbates Phosphoric acid - phosphates - di - tri- and polyphosphates Dimethyl polysiloxane (1): (2): (4):
30 2000 2000 12000 10 (1) (2) (1) (2) (1) (4)
only batters for coating
06.7
Pre-cooked or processed cereals Group I Group II E 200 - 203 E 200 - 203 E 310 - 320 E 426 E 471 E 472a E 481 - 482 Additives Colours at quantum satis Sorbic acid - sorbates Sorbic acid - sorbates Gallates, TBHQ and BHA Soybean hemicellulose Mono- and diglycerides of fatty acids Acetic acid esters of mono- and diglycerdies of fatty acids Stearoyl-2- lactylates (1): (2): quantum satis 200 2000 200 10000 quantum satis quantum satis 4000 (2) (1) (2) (1) (2) (1) only polenta only semmelkndelteig only pre-cooked cereals only pre-packaged ready to eat rice and rice products intended for retail sale only quick-cook rice only quick-cook rice only quick-cook rice
07. 07.1.
Bakery wares Bread and rolls Group I E 150a-d Additives Caramels quantum satis except products in 7.1.1 and 7.1.2 only Malt bread
EN
96
EN
E 200 - 203
Sorbic acid - sorbates
2000
(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 only pre-packed sliced bread and rye bread only energy reduced bread, partially baked prepacked bread and prepacked rolls and pitta, prepacked polsebrod, boller and dansk flutes only prepacked bread only soda bread except products in 7.1.1 and 7.1.2 except products in 7.1.1 and 7.1.2
E 280 - 283 E 280 - 283 E 280 - 283 E 338 - 452 E 481 - 482 E 483
Propionic acid - propionates Propionic acid - propionates Propionic acid - propionates Phosphoric acid - phosphates - di - tri- and polyphosphates Stearoyl-2- lactylates Stearyl tartrate (1): (2): (4): (6):
3000 2000 1000 20000 3000 4000
(1) (6) (1) (6) (1) (6) (1) (4) (1)
The additives may be added individually or in combination The maximum level is applicable to the sum and the levels are expressed as the free acid. The maximum level is expressed as P2O5 Propionic acid and its salts may be present in certain fermented products resulting from the fermentation process following good manufacturing practice. quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis
07.1.1
Bread prepared solely with the following ingredients: wheat flour, water, yeast or leaven,salt E 260 E 261 E 262 E 263 E 270 E 300 E 301 E 302 E 304 E 322 E 325 E 326 Acetic acid Potassium acetate Sodium acetates Calcium acetate Lactic acid Ascorbic acid Sodium ascorbate Calcium ascorbate Fatty acid esters of ascorbic acid Lecithins Sodium lactate Potassium lactate
EN
97
EN
E 327 E 471 E 472a E 472d E 472e
Calcium lactate Mono- and diglycerides of fatty acids Acetic acid esters of mono- and diglycerides of fatty acids Tartaric acid esters of mono- and diglycerides of fatty acids Mono and diacety tartaric acid esters of mono- and diglycerides of fatty acids Mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids Acetic acid Potassium acetate Sodium acetates Calcium acetate Lactic acid Ascorbic acid Sodium ascorbate Calcium ascorbate Fatty acid esters of ascorbic acid Lecithins Sodium lactate Potassium lactate Calcium lactate Mono- and diglycerdies of fatty acids
E 472f
quantum satis
07.1.2
Pain courant francais; Friss bzakenyr, fehr s flbarna kenyerek E 260 E 261 E 262 E 263 E 270 E 300 E 301 E 302 E 304 E 322 E 325 E 326 E 327 E 471 quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis only Friss bzakenyr, fehr s flbarna kenyerek only Friss bzakenyr, fehr s flbarna kenyerek only Friss bzakenyr, fehr s flbarna kenyerek only Friss bzakenyr, fehr s flbarna kenyerek only Friss bzakenyr, fehr s flbarna kenyerek only Friss bzakenyr, fehr s flbarna kenyerek only Friss bzakenyr, fehr s flbarna kenyerek only Friss bzakenyr, fehr s flbarna kenyerek only Friss bzakenyr, fehr s flbarna kenyerek only Friss bzakenyr, fehr s flbarna kenyerek
EN
98
EN
07.2
Fine bakery wares Group I Group II Group III Group IV E 160b E 160d E 200 - 203 E 220 - 228 E 280 - 283 E 310 - 320 E 338 - 452 E 392 E 405 E 426 E 432 - 436 E 473 - 474 E 475 E 477 E 481 - 482 E 483 E 491 - 495 E 541 Additives Colours at quantum satis Food colours with combined maximum limit Polyols Annatto, Bixin, Norbixin Lycopene Sorbic acid - sorbates Sulphur dioxide - sulphites Propionic acid - propionates Gallates, TBHQ and BHA Phosphoric acid - phosphates - di - tri- and polyphosphates Extracts of rosemary Propane-1, 2-diol alginate Soybean hemicellulose Polysorbates Sucrose esters of fatty acids sucroglycerides Polyglycerol esters of fatty acids Propane-1,2-diol esters of fatty acids Stearoyl-2- lactylates Stearyl tartrate Sorbitan esters Sodium aluminium phosphate acidic quantum satis 200 quantum satis 10 25 2000 50 2000 200 20000 200 2000 10000 3000 10000 10000 5000 5000 4000 10000 1000 (1) -38 only scones and sponge wares (1) (1) (1) only pre-packaged fine bakery wares intended for retail sale (1) (6) (1) (1) (4) (41) (46) (1) (2) only with a water activity of more than 0,65 only dry biscuits only prepacked, with a water activity of more than 0,65 only cake mixes (25) only energy reduced or with no added sugar
EN
99
EN
E 901 E 902 E 903 E 904 E 950 E 954 E 955 E 959 E 961 E 950 E 951 E 954 E 955 E 961 E 962 E 950 E 951 E 952 E 954 E 955 E 959
Beeswax, white and yellow Candelilla wax Carnauba wax Shellac Acesulfame K Saccharin and its Na, K and Ca salts Sucralose Neohesperidine DC Neotame Acesulfame K Aspartame Saccharin and its Na, K and Ca salts Sucralose Neotame Salt of aspartame-acesulfame Acesulfame K Aspartame Cyclamic acid and its Na and Ca salts Saccharin and its Na, K and Ca salts Sucralose Neohesperidine DC
quantum satis quantum satis 200 quantum satis 2000 800 800 50 60 2000 1000 800 800 60 1000 1000 1700 1600 170 700 150 (51) (52) (11)b, (49), (50) (52) (52)
only as glazing agents only for small products of fine bakery wares coated with chocolate only as glazing agents only for small products of fine bakery wares coated with chocolate only as glazing agents only for small products of fine bakery wares coated with chocolate only as glazing agents only for small products of fine bakery wares coated with chocolate only cornets and wafers, for ice-cream, with no added sugar only cornets and wafers, for ice-cream, with no added sugar only cornets and wafers, for ice-cream, with no added sugar only cornets and wafers, for ice-cream, with no added sugar only cornets and wafers, for ice-cream, with no added sugar only essoblaten - wafer paper only essoblaten - wafer paper only essoblaten - wafer paper only essoblaten - wafer paper only essoblaten - wafer paper only essoblaten - wafer paper only fine bakery products for special nutritional uses only fine bakery products for special nutritional uses only fine bakery products for special nutritional uses only fine bakery products for special nutritional uses only fine bakery products for special nutritional uses only fine bakery products for special nutritional uses
EN
100
EN
E 961 E 962
Neotame Salt of aspartame-acesulfame (1): (2): (4): (6): (11): (41): (49): (50): (51): (52): (25): (38): (46):
55 1000 (11)a, (49), (50)
only fine bakery products for special nutritional uses only fine bakery products for special nutritional uses
The additives may be added individually or in combination The maximum level is applicable to the sum and the levels are expressed as the free acid. The maximum level is expressed as P2O5 Propionic acid and its salts may be present in certain fermented products resulting from the fermentation process following good manufacturing practice. Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent Expressed on fat basis The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950). 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 Maximum usable levels are expressed in free acid Maximum usable levels are expressed in free imide 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 Expressed as aluminium As the sum of carnosol and carnosic acid
08. 08.1 08.1.1
Meat Unprocessed meat Unprocessed meat other than meat preparations as defined by Regulation (EC) No 853/2004 E 129 E 133 E 155 Allura Red AG Brilliant Blue FCF Brown HT quantum satis quantum satis quantum satis only for the purpose of health marking only for the purpose of health marking only for the purpose of health marking
08.1.2
Meat preparations as defined by Regulation (EC) No 853/2004
EN
101
EN
E 120
Cochineal, Carminic acid, Carmines
100
only breakfast sausages with a minimum cereal contant 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 only breakfast sausages with a minimum cereal contant 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 only breakfast sausages with a minimum cereal contant 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 (1), (3) (1), (3) only breakfast sausages; Burger meat with a minimum vegetable and/or cereal content of 4 % mixed within the meat only salsicha fresca, longaniza fresca , butifarra fresca only prepacked preparations of fresh minced meat only prepacked preparations of fresh minced meat only gehakt and prepacked preparations of fresh minced meat only gehakt and prepacked preparations of fresh minced meat only gehakt and prepacked preparations of fresh minced meat only prepacked preparations of fresh minced meat only prepacked preparations of fresh minced meat only gehakt and prepacked preparations of fresh minced meat only gehakt and prepacked preparations of fresh minced meat only gehakt and prepacked preparations of fresh minced meat only gehakt and prepacked preparations of fresh minced meat
E 129
Allura Red AG
25
E 150a-d
Caramels
quantum satis
E 220 - 228 E 220 - 228 E 261 E 262 E 300 E 301 E 302 E 325 E 326 E 330 E 331 E 332 E 333
Sulphur dioxide - sulphites Sulphur dioxide - sulphites Potassium acetate Sodium acetates Ascorbic acid Sodium ascorbate Calcium ascorbate Sodium lactate Potassium lactate Citric acid Sodium citrates Potassium citrates Calcium citrates
450 450 quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis
EN
102
EN
E 338 - 452
Phosphoric acid - phosphates - di - tri- and polyphosphates
5000
(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 surface treatment of sausages
E 553b
Talc (1): (3): (4):
quantum satis The additives may be added individually or in combination
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. The maximum level is expressed as P2O5
08.2 08.2.1
Processed meat Non heat treated processed meat Group I E 100 E 100 E 101 E 110 E 120 E 120 E 120 E 124 E 124 E 150a-d E 160a E 160c E 162 Additives Curcumin Curcumin Riboflavins Sunset yellow Cochineal, Carminic acid, Carmines Cochineal, Carminic acid, Carmines Cochineal, Carminic acid, Carmines Ponceau 4R, Cochineal Red A Ponceau 4R, Cochineal Red A Caramels Carotenes Paprika extract, capsanthin, capsorubin Beetroot Red, betanin 20 quantum satis quantum satis 135 100 200 quantum satis 250 200 quantum satis 20 10 quantum satis only sausages only pasturmas only pasturmas only sobrasada only sausages only chorizo sausage/salchichon only pasturmas only chorizo sausage/salchichon only sobrasada only sausages only sausages only sausages only sausages
EN
103
EN
E 200 - 219
Sorbic acid - sorbates; Benzoic acid - benzoates; phydroxybenzoates Natamycin Nitrites Nitrates Erythorbic acid Sodium erythorbate Gallates, TBHQ and BHA Erythorbic acid Sodium erythorbate Phosphoric acid - phosphates - di - tri- and polyphosphates Extracts of rosemary Extracts of rosemary Extracts of rosemary Talc Neohesperidine DC (1): (2): (4): (7): (8): (9): (13): (41): (46):
quantum satis
(1) (2)
only surface treatment of dried meat products
E 235 E 249 - 250 E 251 - 252 E 315 E 316 E 310 - 320 E 315 E 316 E 338 - 452 E 392 E 392 E 392 E 553b E 959
1 150 150 500 500 200 500 500 5000 100 150 150 quantum satis 5
(8) (7) (7)
only surface treatment of dried cured sausages
only cured meat products and preserved meat products only cured meat products and preserved meat products (1) (13) (9) (9) (1) (4) (46) (41) (46) (46) only dried sausages excluding dried sausages Only dehydrated meat surface treatment of sausages as flavour enhancer only only dehydrated meat only cured products and preserved products only cured products and preserved products
The additives may be added individually or in combination The maximum level is applicable to the sum and the levels are expressed as the free acid. The maximum level is expressed as P2O5 Maximum amount that may be added during manufacturing mg/dm surface, not present at a depth of 5 mm E 315 and E 316 are authoised individually or in combination, maximum limit is expressed as erythorbic acid Maximum limit expressed on fat Expressed on fat basis As the sum of carnosol and carnosic acid
08.2.2
Heat treated processed meat
EN
104
EN
Group I E 100 E 120 E 129 E 150a-d E 160a E 160c E 162 E 200 - 203; 214 - 219 E 200 - 203 E 210 - 213 E 249 - 250 E 249 - 250 E 300 E 301 E 315 E 316 E 338 - 452 E 385
Additives Curcumin Cochineal, Carminic acid, Carmines Allura Red AG Caramels Carotenes Paprika extract, capsanthin, capsorubin Beetroot Red, betanin Sorbic acid - sorbates; phydroxybenzoates Sorbic acid - sorbates Benzoic acid - benzoates Nitrites Nitrites Ascorbic acid Sodium ascorbate Erythorbic acid Sodium erythorbate Phosphoric acid - phosphates - di - tri- and polyphosphates Calcium disodium ethylene diamine tetra-acetate (Calcium disodium EDTA) Extracts of rosemary Extracts of rosemary 20 100 25 quantum satis 20 10 quantum satis 1000 1000 500 150 100 quantum satis quantum satis 500 500 5000 250 (9) (9) (1) (4) (1) (2) (1) (2) (1) (2) (7) (7)
except Foie gras, foie gras entier, blocs de foie gras, Libamj, libamj egszben, libamj tmbben only sausages, pats and terrines only sausages, pats and terrines only luncheon meat only sausages, pats and terrines only sausages, pats and terrines only sausages, pats and terrines only sausages, pats and terrines only pt only aspic only aspic Except sterilised meat products (Fo > 3.00) only sterilised meat products (Fo > 3.00) only foie gras, foie gras entier, blocs de foie gras / Libamj, libamj egszben, libamj tmbben only foie gras, foie gras entier, blocs de foie gras / Libamj, libamj egszben, libamj tmbben only cured meat products and preserved meat products only cured meat products and preserved meat products except Foie gras, foie gras entier, blocs de foie gras, Libamj, libamj egszben, libamj tmbben only libamj, libamj egszben, libamj tmbben
E 392 E 392
150 100
(41) (46) (46)
excluding dried sausages only dried sausages
EN
105
EN
E 392 E 427 E 473 - 474 E 481 - 482 E 553b E 959
Extracts of rosemary Cassia gum Sucrose esters of fatty acids sucroglycerides Stearoyl-2- lactylates Talc Neohesperidine DC (1): (2): (4): (7): (9): (41): (46):
150 1500 5000 4000 quantum satis 5
(46) (1), (41) (1)
Only dehydrated meat except Foie gras, foie gras entier, blocs de foie gras, Libamj, libamj egszben, libamj tmbben only minced and diced canned meat products surface treatment of sausages only as flavour enhancer only, except for Foie gras, foie gras entier, blocs de foie gras, Libamj, libamj egszben, libamj tmbben
The additives may be added individually or in combination The maximum level is applicable to the sum and the levels are expressed as the free acid. The maximum level is expressed as P2O5 Maximum amount that may be added during manufacturing E 315 and E 316 are authoised individually or in combination, maximum limit is expressed as erythorbic acid Expressed on fat basis As the sum of carnosol and carnosic acid
08.2.3
Casings and coatings and decorations for meat Group I Group II Group III Group III E 100 E 101 E 120 E 160b E 160d Additives Colours at quantum satis Food colours with combined maximum limit Food colours with combined maximum limit Curcumin Riboflavins Cochineal, Carminic acid, Carmines Annatto, Bixin, Norbixin Lycopene quantum satis 500 quantum satis quantum satis quantum satis quantum satis 20 500 only decorations and coatings except edible external coating of pasturmas except edible external coating of pasturmas only decorations and coatings except edible external coating of pasturmas only edible casings only edible external coating of pasturmas only edible external coating of pasturmas only edible external coating of pasturmas
EN
106
EN
E 160d E 200 - 203 E 200 - 203; 214 - 219 E 338 - 452
Lycopene Sorbic acid - sorbates Sorbic acid - sorbates; phydroxybenzoates Phosphoric acid - phosphates - di - tri- and polyphosphates (1): (2): (4):
30 quantum satis 1000 4000 (1) (2) (1) (4)
only edible casings only collagen-based casings with water activity greater than 0.6 only jelly coatings of meat products (cooked, cured or dried) only glazings for meat
08.2.4 08.2.4.1
Traditionally cured meat products with specific provisions concerning nitrites and nitrates 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. 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. 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. 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. 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)
E 249 - 250
Nitrites
100
(39)
E 251 - 252
Nitrates
250
(39)
E 249 - 250
Nitrites
175
(39)
EN
107
EN
E 251 - 252
Nitrates
250
(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. only cured tongue: Immersion cured for at least 4 days and precooked. only cured tongue: Immersion cured for at least 4 days and precooked. only kylmsavustettu poronliha/kallrkt renktt: 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. only kylmsavustettu poronliha/kallrkt renktt: 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. only bacon, filet de bacon and similar products: Immersion cured for 4 to 5 days at 5 to 7 oC, matured for typically 24 to 40 hours at 22 o C, possibly smoked for 24 hrs at 20 to 25 oC and stored for 3 to 6 weeks at 12 to 14 oC. only bacon, filet de bacon and similar products: Immersion cured for 4 to 5 days at 5 to 7 oC, matured for typically 24 to 40 hours at 22 o C, possibly smoked for 24 hrs at 20 to 25 oC and stored for 3 to 6 weeks at 12 to 14 oC. only rohschinken, nassgepkelt and similar products: Curing time depending on the shape and weight of meat pieces for approximately 2 days/kg followed by stabilisation/maturation only rohschinken, nassgepkelt and similar products: Curing time depending on the shape and weight of meat pieces for approximately 2 days/kg followed by stabilisation/maturation
E 249 - 250 E 251 - 252 E 249 - 250
Nitrites Nitrates Nitrites
50 10 150
(39) (39) (7)
E 251 - 252
Nitrates
300
(7)
E 249 - 250
Nitrites
150
(7)
E 251 - 252
Nitrates
250
(7), (40)
E 249 - 250
Nitrites
50
(39)
E 251 - 252
Nitrates
250
(39)
(7): (39): (40): 08.2.4.2
Maximum added amount Maximum residual amount, residue level at the end the production process Without added nitrites
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
EN
108
EN
maturation for at least 4 days. E 251 - 252 E 249 - 250 E 251 - 252 E 251 - 252 Nitrates Nitrites Nitrates Nitrates 250 100 250 250 (39) (39) (39) (39) only dry cured bacon: Dry curing followed by maturation for at least 4 days. only dry cured ham and similar products: Dry curing followed by maturation for at least 4 days. only dry cured ham: Dry curing followed by maturation for at least 4 days. 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. 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. only presunto, presunto da pa and paio do lombo: 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. only jambon sec, jambon sel sec et autres pices matures sches similaires: 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. only rohschinken, trockengepkelt and similar products: Curing time depending on the shape and weight of meat pieces for approximately 10 to 14 days followed by stabilisation/maturation. only rohschinken, trockengepkelt 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 249 - 250
Nitrites
100
(39)
E 251 - 252
Nitrates
250
(39)
E 251 - 252
Nitrates
250
(39), (40)
E 249 - 250
Nitrites
50
(39)
E 251 - 252
Nitrates
250
(39)
(39): (40): 08.2.4.3
Maximum residual amount, residue level at the end the production process Without added nitrites
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)
EN
109
EN
E 249 - 250
Nitrites
50
(39)
only rohschinken, trocken-/nasgepkelt 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. only rohschinken, trocken-/nasgepkelt 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. 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. 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. only rohwrste (salami and kantwurst): Product has a minimum 4week maturation period and a water/protein ratio of less than 1,7. only Salchichon y chorizo traducionales de larga curacion:Maturation period of at least 30 days. only vysocina, selsky salam, turisticky trvanlivy salam, polican,herkules, lovecky salam, dunjaska klobasa, paprikas and similar products: Dried product cooked to 70 oC followed by 8 to 12 day drying and smoking process. Fermented product subject to14 to 30 day three-stage fermentation process followed by smoking. only saucissions sec and similar products s: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18 to 22 oC or lower (10 to 12 oC) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7.
E 251 - 252
Nitrates
250
(39)
E 249 - 250
Nitrites
50
(39)
E 251 - 252
Nitrates
10
(39)
E 251 - 252 E 251 - 252 E 249 - 250
Nitrates Nitrates Nitrites
300 250 180
(40), (7) (40), (7) (7)
E 251 - 252
Nitrates
250
(40), (7)
(7): (39): (40):
Maximum added amount Maximum residual amount, residue level at the end the production process Without added nitrites
EN
110
EN
09. 09.1 09.1.1
Fish and fisheries products Unprocessed fish and fisheries products Unprocessed fish Group IV E 300 E 301 E 302 E 315 E 316 E 330 E 331 E 332 E 333 E 338 - 452 Polyols Ascorbic acid Sodium ascorbate Calcium ascorbate Erythorbic acid Sodium erythorbate Citric acid Sodium citrates Potassium citrates Calcium citrates Phosphoric acid - phosphates - di - tri- and polyphosphates (1): (4): (9): quantum satis quantum satis quantum satis quantum satis 1500 1500 quantum satis quantum satis quantum satis quantum satis 5000 (1) (4) only frozen and deep-frozen fish fillets (9) (9) only frozen and deep-frozen fish with red skin only frozen and deep-frozen fish with red skin only frozen and deep-frozen unprocessed fish for purposes other than sweetening
The additives may be added individually or in combination The maximum level is expressed as P2O5 E 315 and E 316 are authoised individually or in combination, maximum limit is expressed as erythorbic acid quantum satis 150 (3) (10) only frozen and deep-frozen unprocessed crustaceans, molluscs and cehalopods; for purposes other than sweetening only fresh, frozen and deep-frozen crustaceans and cephalopods; crustaceans of the Penaeidae, Solenoceridae and Aristaeidae family up to 80 units only crustaceans of the Penaeidae, Solenoceridae and Aristaeidae family between 80 and 120 units only crustaceans of the Penaeidae, Solenoceridae and Aristaeidae family over 120 units
09.1.2
Unprocessed molluscs and crustaceans Group IV E 220 - 228 Polyols Sulphur dioxide - sulphites
E 220 - 228 E 220 - 228
Sulphur dioxide - sulphites Sulphur dioxide - sulphites
200 300
(3) (10) (3) (10)
EN
111
EN
E 300 E 301 E 302 E 330 E 331 E 332 E 333 E 338 - 452 E 385
Ascorbic acid Sodium ascorbate Calcium ascorbate Citric acid Sodium citrates Potassium citrates Calcium citrates Phosphoric acid - phosphates - di - tri- and polyphosphates Calcium disodium ethylene diamine tetra-acetate (Calcium disodium EDTA) 4-Hexylresorcinol (1): (3): (4): (10): (42):
quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis 5000 75 (1) (4) only frozen and deep-frozen molluscs and crustaceans only frozen and deep-frozen crustaceans
E 586
(42)
only in fresh, frozen or deep-frozen crustacean meat
The additives may be added individually or in combination 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. The maximum level is expressed as P2O5 Maximum limits in edible parts As a residue
09.2.
Processed fish and fishery products including mollusks and crustaceans Group I Group II Group III E 100 E 101 E 102 E 104 E 110 Additives Colours at quantum satis Food colours with combined maximum limit Curcumin Riboflavins Tartrazine Quinoline Yellow Sunset Yellow FCF/Orange quantum satis 500 quantum satis quantum satis 100 100 100 (35) (35) (35) only surimi and similar products and salmon substitutes. only surimi and similar products and salmon substitutes only fish paste and crustacean paste only fish paste and crustacean paste only fish paste and crustacean paste only fish paste and crustacean paste only fish paste and crustacean paste
EN
112
EN
Yellow S E 120 E 122 E 124 E 140 E 141 E 142 E 150a-d E 151 E 153 E 160a E 160c E 160e E 161b E 162 E 163 E 170 E 171 E 172 E 100 E 101 E 102 E 110 E 120 Cochineal, Carminic acid, Carmines Azorubine, Carmoisine Ponceau 4R, Cochineal Red A Chlorophylls, Chlorophyllins Copper complexes of chlorophylls and chlorophyllins Green S Caramels Brillant Black BN, Black BN Vegetable carbon Carotenes Paprika extract, capsanthin, capsorubin Beta-apo-8'-carotenal (C 30) Lutein Beetroot Red, betanin Anthocyanins Calcium carbonates Titanium dioxide Iron oxides and hydroxides Curcumin Riboflavins Tartrazine Sunset Yellow FCF/Orange Yellow S Cochineal, Carminic acid, Carmines 100 100 100 quantum satis quantum satis 100 quantum satis 100 quantum satis quantum satis quantum satis 100 100 quantum satis quantum satis quantum satis quantum satis quantum satis 250 quantum satis 250 250 250 (36) (36) (36) (36) (35) (35) (35) (35) (35) (35) (35) only fish paste and crustacean paste only fish paste and crustacean paste only fish paste and crustacean paste only fish paste and crustacean paste only fish paste and crustacean paste only fish paste and crustacean paste only fish paste and crustacean paste only fish paste and crustacean paste only fish paste and crustacean paste only fish paste and crustacean paste only fish paste and crustacean paste only fish paste and crustacean paste only fish paste and crustacean paste only fish paste and crustacean paste only fish paste and crustacean paste only fish paste and crustacean paste only fish paste and crustacean paste only fish paste and crustacean paste only precooked crustacean only precooked crustacean only precooked crustacean only precooked crustacean only precooked crustacean
EN
113
EN
E 122 E 124 E 129 E 140 E 141 E 142 E 150a-d E 151 E 153 E 155 E 160a E 160c E 160e E 161b E 162 E 163 E 171 E 100 E 101 E 102 E 110 E 120 E 124 E 141
Azorubine, Carmoisine Ponceau 4R, Cochineal Red A Allura Red AG Chlorophylls, Chlorophyllins Copper complexes of chlorophylls and chlorophyllins Green S Caramels Brillant Black BN, Black BN Vegetable carbon Brown HT Carotenes Paprika extract, capsanthin, capsorubin Beta-apo-8'-carotenal (C 30) Lutein Beetroot Red, betanin Anthocyanins Titanium dioxide Curcumin Riboflavins Tartrazine Sunset Yellow FCF/Orange Yellow S Cochineal, Carminic acid, Carmines Ponceau 4R, Cochineal Red A Copper complexes of chlorophylls and chlorophyllins
250 250 250 quantum satis quantum satis 250 quantum satis 250 quantum satis quantum satis quantum satis quantum satis 250 250 quantum satis quantum satis quantum satis quantum satis quantum satis 100 100 100 100 quantum satis
(36) (36) (36)
only precooked crustacean only precooked crustacean only precooked crustacean only precooked crustacean only precooked crustacean
(36) (36)
only precooked crustacean only precooked crustacean only precooked crustacean only precooked crustacean only precooked crustacean only precooked crustacean only precooked crustacean
(36) (36)
only precooked crustacean only precooked crustacean only precooked crustacean only precooked crustacean only precooked crustacean only smoked fish only smoked fish
(37) (37) (37) (37)
only smoked fish only smoked fish only smoked fish only smoked fish only smoked fish
EN
114
EN
E 151 E 153 E 160a E 160b E 160c E 160e E 171 E 172 E 163 E 160d E 160d E 200 - 203 E 200 - 213 E 200 - 213
Brillant Black BN, Black BN Vegetable carbon Carotenes Annatto, Bixin, Norbixin Paprika extract, capsanthin, capsorubin Beta-apo-8'-carotenal (C 30) Titanium dioxide Iron oxides and hydroxides Anthocyanins Lycopene Lycopene Sorbic acid - sorbates Sorbic acid - sorbates; Benzoic acid - benzoates Sorbic acid - sorbates; Benzoic acid - benzoates Sorbic acid - sorbates; Benzoic acid - benzoates Benzoic acid - benzoates Sulphur dioxide - sulphites Sulphur dioxide - sulphites Sulphur dioxide - sulphites Sulphur dioxide - sulphites Sulphur dioxide - sulphites
100 quantum satis quantum satis 10 quantum satis 100 quantum satis quantum satis quantum satis 10 30 1000 200 2000
(37)
only smoked fish only smoked fish only smoked fish only smoked fish only smoked fish
(37)
only smoked fish
(37)
only smoked fish only salmon substitute only fish and crustacean paste, pre-cooked crustaceans, surimi, smoked fish
(1) (2) (1) (2) (1) (2)
aspic only salted, dried fish only semi-preserved fish and fisheries products including crustaceans, molluscs, surimi and fish / crustacean paste; cooked crustaceans and molluscs only cooked Crangon crangon and Crangon vulgaris
E 200 - 213 E 210 - 213 E 220 - 228 E 220 - 228 E 220 - 228 E 220 - 228 E 220 - 228
6000 1000 50 135 180 200 270 (1) (2) (3) (10) (3) (10) (3) (10) (3) (3) (10)
only cooked Crustaceans and molluscs only cooked crustaceans and cephalopods only cooked crustaceans of the Penaeidae, Solenoceridae and Aristaeidae family up to 80 units only cooked crustaceans of the Penaeidae, Solenoceridae and Aristaeidae family between 80 and 120 units only dried salted fish of the 'Gadidae' species only cooked crustaceans of the Penaeidae, Solenoceridae and Aristaeidae family over 120 units
EN
115
EN
E 251 - 252 E 315 E 316 E 392 E 950 E 951 E 954 E 955 E 959 E 961 E 962 E 338 - 452 E 338 - 452 E 385
Nitrates Erythorbic acid Sodium erythorbate Extracts of rosemary Acesulfame K Aspartame Saccharin and its Na, K and Ca salts Sucralose Neohesperidine DC Neotame Salt of aspartame-acesulfame Phosphoric acid - phosphates - di - tri- and polyphosphates Phosphoric acid - phosphates - di - tri- and polyphosphates Calcium disodium ethylene diamine tetra-acetate (Calcium disodium EDTA) (1): (2): (3): (4): (9):
500 1500 1500 150 200 300 160 120 30 10 200 1000 5000 75 (11)a (1) (4) (1) (4) (9) (9) (41) (46)
only pickled herring and sprat only preserved and semi-preserved fish products only preserved and semi-preserved fish products only sweet-sour semi-preserves of fish and marinades of fish, crustaceans and molluscs only sweet-sour semi-preserves of fish and marinades of fish, crustaceans and molluscs only sweet-sour semi-preserves of fish and marinades of fish, crustaceans and molluscs only sweet-sour semi-preserves of fish and marinades of fish, crustaceans and molluscs only sweet-sour semi-preserves of fish and marinades of fish, crustaceans and molluscs only sweet-sour semi-preserves of fish and marinades of fish, crustaceans and molluscs only sweet-sour semi-preserves of fish and marinades of fish, crustaceans and molluscs only canned crustaceans products; surimi and similar products only fish and crustacean paste and in processed frozen and deepfrozen molluscs and crustaceans only canned and bottled fish, crustaceans and molluscs
The additives may be added individually or in combination The maximum level is applicable to the sum and the levels are expressed as the free acid. 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. The maximum level is expressed as P2O5 E 315 and E 316 are authoised individually or in combination, maximum limit is expressed as erythorbic acid
EN
116
EN
(10): (11): (35): (36): (37): (41): (46): 09.3 Fish roe Group I Group II Group III E 123 E 160d E 200 - 213 E 284 E 285 E 315 E 316
Maximum limits in edible parts Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent Maximum indiviually 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 Maximum indiviually 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 Maximum indiviually or for the combination of E 102, E 110, E 120, E 124, E 151, E 160e Expressed on fat basis As the sum of carnosol and carnosic acid only processed fish roe quantum satis 300 30 30 2000 4000 4000 1500 1500 (1) (2) (54) (54) (9) (9) except Sturgeons' eggs (Caviar) except Sturgeons' eggs (Caviar) except Sturgeons' eggs (Caviar) except Sturgeons' eggs (Caviar) only semi-preserved fish products including fish roe products only Sturgeons' eggs (Caviar) only Sturgeons' eggs (Caviar) only preserved and semi-preserved fish products only preserved and semi-preserved fish products
Additives Colours at quantum satis Food colours with combined maximum limit Amaranth Lycopene Sorbic acid - sorbates; Benzoic acid - benzoates Boric acid Sodium tetraborate (borax) Erythorbic acid Sodium erythorbate (1): (2): (9): (54):
The additives may be added individually or in combination The maximum level is applicable to the sum and the levels are expressed as the free acid. E 315 and E 316 are authoised individually or in combination, maximum limit is expressed as erythorbic acid Expressed as boric acid
10. 10.1
Eggs and egg products 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.
EN
117
EN
10.2
Processed eggs and egg products The Food colours listed in Annex in part B 1 may be used for the decorative colouring of egg shells Group I E 1505 E 200 - 203 E 200 - 213 E 234 E 338 - 452 E 392 E 426 E 475 E 520 - 523 E 1505 Additives Triethyl citrate Sorbic acid - sorbates Sorbic acid - sorbates; Benzoic acid - benzoates Nisin Phosphoric acid - phosphates - di - tri- and polyphosphates Extracts of rosemary Soybean hemicellulose Polyglycerol esters of fatty acids Aluminium sulphates Triethyl citrate (1): (2): (4): (38): (46): quantum satis 1000 5000 6.25 10000 200 10000 1000 30 quantum satis (1) (38) only egg white (1) (4) (46) only dehydrated and concentrated frozen and deep frozen egg products (1) (2) (1) (2) only dried egg white only dehydrated and concentrated frozen and deep frozen egg products only liquid egg (white, yolk or whole egg) only pasteurised liquid egg (white, yolk or whole egg) only liquid egg (white, yolk or whole egg)
The additives may be added individually or in combination The maximum level is applicable to the sum and the levels are expressed as the free acid. The maximum level is expressed as P2O5 Expressed as aluminium As the sum of carnosol and carnosic acid
11 11.1
Sugars, syrups, honey and table-top sweeteners Sugars and syrups as defined by Directive 2001/111/EC E 220 - 228 E 220 - 228 E 338 - 452 E 551 - 559 Sulphur dioxide - sulphites Sulphur dioxide - sulphites Phosphoric acid - phosphates - di - tri- and polyphosphates Silicon dioxide - silicates 10 20 10000 quantum satis (3) (3) (4) (1) only sugars, except glucose syrup only glucose syrup, whether or not dehydrated only dried powdered foods only foods in tablet and coated tablet form
EN
118
EN
E 551 - 559
Silicon dioxide - silicates (1): (3): (4):
10000
(1)
only dried powdered foods
The additives may be added individually or in combination 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. The maximum level is expressed as P2O5
11.2
Other sugars and syrups Group I E 220 - 228 E 220 - 228 Additives Sulphur dioxide - sulphites Sulphur dioxide - sulphites (3): 40 70 (3) (3) only treacle and molasses
11.3 11.4 11.4.1
Honey as defined in Directive 201/110/EC Table Top Sweeteners Table Top Sweeteners in liquid form Group IV E 950 E 951 E 952 E 954 E 955 E 957 E 959 E 961 E 962 E 200 - 219 Polyols Acesulfame K Aspartame Cyclamic acid and its Na and Ca salts Saccharin and its Na, K and Ca salts Sucralose Thaumatin Neohesperidine DC Neotame Salt of aspartame-acesulfame Sorbic acid - sorbates; Benzoic acid - benzoates; phydroxybenzoates quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis 500 (1) (2) only if the water content higher than 75 %
EN
119
EN
E 330 E 331 E 407 E 410 E 412 E 413 E 414 E 415 E 418 E 422 E 440 E 460(i) E 463 E 464 E 465 E 466 E 500 E 501 E 575 E 640
Citric acid Sodium citrates Carrageenan Locust bean gum Guar gum Tragacanth Gum arabic (acacia gum) Xanthan gum Gellan gum Glycerol Pectins Microcrystalline cellulose Hydroxypropyl cellulose Hydroxypropyl methyl cellulose Ethyl methyl cellulose Carboxy methyl cellulose Sodium carbonates Potassium carbonates Glucono-delta-lactone Glycine and its sodium salts (1): (2):
quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis
The additives may be added individually or in combination The maximum level is applicable to the sum and the levels are expressed as the free acid. quantum satis quantum satis quantum satis quantum satis
11.4.2
Table Top Sweeteners in powder form Group IV E 950 E 951 E 952 Polyols Acesulfame K Aspartame Cyclamic acid and its Na and Ca
EN
120
EN
salts E 954 E 955 E 957 E 959 E 961 E 962 E 327 E 330 E 331 E 336 E 341 E 407 E 410 E 412 E 413 E 414 E 415 E 418 E 440 E 460 E 461 E 463 E 464 E 465 E 466 E 468 Saccharin and its Na, K and Ca salts Sucralose Thaumatin Neohesperidine DC Neotame Salt of aspartame-acesulfame Calcium lactate Citric acid Sodium citrates Potassium tartrates Calcium phosphates Carrageenan Locust bean gum Guar gum Tragacanth Gum arabic (acacia gum) Xanthan gum Gellan gum Pectins Cellulose Methyl cellulose Hydroxypropyl cellulose Hydroxypropyl methyl cellulose Ethyl methyl cellulose Carboxy methyl cellulose Crosslinked sodium carboxy quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis 50000
EN
121
EN
methyl cellulose E 500 E 501 E 551 - 559 E 575 E 576 E 577 E 578 E 640 E 1200 E 1521 11.4.3 Sodium carbonates Potassium carbonates Silicon dioxide - silicates Glucono-delta-lactone Sodium gluconate Potassium gluconate Calcium gluconate Glycine and its sodium salts Polydextrose Polyethyleneglycol (1): Group IV E 950 E 951 E 952 E 954 E 955 E 957 E 959 E 961 E 962 E 296 E 330 E 331 quantum satis quantum satis 10000 quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis (1)
The additives may be added individually or in combination quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis
Table Top Sweeteners in tablets Polyols Acesulfame K Aspartame Cyclamic acid and its Na and Ca salts Saccharin and its Na, K and Ca salts Sucralose Thaumatin Neohesperidine DC Neotame Salt of aspartame-acesulfame Malic acid Citric acid Sodium citrates
EN
122
EN
E 334 E 336 E 414 E 440 E 460 E 460(i) E 460(ii) E 461 E 463 E 464 E 465 E 466 E 468 E 470a E 470b E 471 E 500 E 501 E 551 - 559 E 575 E 576 E 577 E 578 E 640 E 1200
Tartaric acid (L(+)-) Potassium tartrates Gum arabic (acacia gum) Pectins Cellulose Microcrystalline cellulose Powdered cellulose Methyl cellulose Hydroxypropyl cellulose Hydroxypropyl methyl cellulose Ethyl methyl cellulose Carboxy methyl cellulose Crosslinked sodium carboxy methyl cellulose Sodium, potassium and calcium salts of fatty acids Magnesium salts of fatty acids Mono- and diglycerides of fatty acids Sodium carbonates Potassium carbonates Silicon dioxide - silicates Glucono-delta-lactone Sodium gluconate Potassium gluconate Calcium gluconate Glycine and its sodium salts Polydextrose
quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis 50000 quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis
EN
123
EN
E 1201 E 1202 E 1521 12. 12.1 12.1.1
Polyvinylpyrrolidone Polyvinylpolypyrrolidone Polyethyleneglycol
quantum satis quantum satis quantum satis
Salts, spices, soups, sauces, salads and protein products Salt and salt substitutes Salt E 170 E 338 - 452 E 535 - 538 E 500 E 504 E 511 E 530 E 551 - 559 Calcium carbonates Phosphoric acid - phosphates - di - tri- and polyphosphates Ferrocyanides Sodium carbonates Magnesium carbonates Magnesium chloride Magnesium oxide Silicon dioxide - silicates (1): (4): quantum satis 10000 20 quantum satis quantum satis quantum satis quantum satis 10000 only sea-salt (1) (4) (1)
12.1.2
Salt substitutes Group I E 338 - 452 E 535 - 538 E 551 - 559 E 620 - 625 E 626 - 635 Additives Phosphoric acid - phosphates - di - tri- and polyphosphates Ferrocyanides Silicon dioxide - silicates Glutamic acid - glutamates Ribonucleotic esters and ribonucleotides (1): (4): 10000 20 20000 quantum satis quantum satis (1) (4) (1)
EN
124
EN
12.2 12.2.1
Herbs, spices, seasonings Herbs and spices E 220 - 228 E 460 E 470a Sulphur dioxide - sulphites Cellulose Sodium, potassium and calcium salts of fatty acids (3): 150 quantum satis quantum satis (3) only Cinnamon (Cinnamomum ceylanicum) only when dried only when dried
12.2.2
Seasonings and condiments Group I Group II Group III E 160d E 200 - 213 E 220 - 228 E 310 - 321 E 392 E 551 - 559 E 620 - 625 E 626 - 635 Additives Colours at quantum satis Food colours with combined maximum limit Lycopene Sorbic acid - sorbates; Benzoic acid - benzoates Sulphur dioxide - sulphites Gallates, TBHQ, BHA and BHT Extracts of rosemary Silicon dioxide - silicates Glutamic acid - glutamates Ribonucleotic esters and ribonucleotides (1): (2): (3): (13): (41): quantum satis 500 50 1000 200 200 200 30000 quantum satis quantum satis (1) (2) (3) (1) (13) (41) (46) (1) only seasoning only citrus-juice-based seasonings only seasonings, for example curry powder, tandoori only seasonings, for example curry powder, tandoori
The additives may be added individually or in combination The maximum level is applicable to the sum and the levels are expressed as the free acid. 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. Maximum limit expressed on fat Expressed on fat basis
EN
125
EN
(46): 12.3 Vinegars Group I E 150a-d E 220 - 228
Additives Caramels Sulphur dioxide - sulphites (3): quantum satis 170 (3) only fermentation vinegar
12.4
Mustard Group I Group II Group III Group IV E 200 - 213 E 220 - 228 E 220 - 228 E 392 E 950 E 951 E 954 E 955 E 959 E 961 E 962 Additives Colours at quantum satis Food colours with combined maximum limit Polyols Sorbic acid - sorbates; Benzoic acid - benzoates Sulphur dioxide - sulphites Sulphur dioxide - sulphites Extracts of rosemary Acesulfame K Aspartame Saccharin and its Na, K and Ca salts Sucralose Neohesperidine DC Neotame Salt of aspartame-acesulfame (1): (2): quantum satis 300 quantum satis 1000 250 500 100 350 350 320 140 50 12 350 (11)b, (49), (50) (52) (1) (2) (3) (3) (41) (46) excluding Dijon mustard only dijon mustard
EN
126
EN
(3): (11): (41): (49): (50): (52): (46): 12.5 Soups and broths Group I Group II Group III E 160d E 200 - 213 E 310 - 320 E 338 - 452 E 363 E 392 E 427 E 432 - 436 E 473 - 474 E 900 E 950
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. Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent Expressed on fat basis The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950). 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 Maximum usable levels are expressed in free imide As the sum of carnosol and carnosic acid
Additives Colours at quantum satis Food colours with combined maximum limit Lycopene Sorbic acid - sorbates; Benzoic acid - benzoates Gallates, TBHQ and BHA Phosphoric acid - phosphates - di - tri- and polyphosphates Succinic acid Extracts of rosemary Cassia gum Polysorbates Sucrose esters of fatty acids sucroglycerides Dimethyl polysiloxane Acesulfame K quantum satis 50 20 500 200 3000 5000 50 2500 1000 2000 10 110 only energy-reduced soups (1) (1) (46) only dehydrated soups and broths only soups (1) (2) (1) (13) (1) (4) only liquid soups and broths (excluding canned) only dehydrated soups and broths
EN
127
EN
E 951 E 954 E 955 E 959 E 961 E 962
Aspartame Saccharin and its Na, K and Ca salts Sucralose Neohesperidine DC Neotame Salt of aspartame-acesulfame (1): (2): (4): (11): (49): (50): (52): (13): (46):
110 110 45 50 5 110 (11)b, (49), (50) (52)
only energy-reduced soups only energy-reduced soups only energy-reduced soups only energy-reduced soups only energy-reduced soups only energy-reduced soups
The additives may be added individually or in combination The maximum level is applicable to the sum and the levels are expressed as the free acid. The maximum level is expressed as P2O5 Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950). 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 Maximum usable levels are expressed in free imide Maximum limit expressed on fat As the sum of carnosol and carnosic acid
12.6
Sauces Group I Group II Group III Group IV E 160d E 200 - 203 E 200 - 203 E 200 - 213 Additives Colours at quantum satis Food colours with combined maximum limit Polyols Lycopene Sorbic acid - sorbates Sorbic acid - sorbates Sorbic acid - sorbates; Benzoic acid - benzoates quantum satis 500 quantum satis 50 2000 1000 1000 (1) (2) (1) (2) (1) (2) excluding tomato-based sauces only emulsified sauces with a fat content of less than 60 % only emulsified sauces with a fat content of 60 % or more only emulsified sauces with a fat content of 60 % or more; non emulsified sauces excluding tomato-based sauces including pickles, relishes, chutney and picalilli; excluding tomatobased sauces
EN
128
EN
E 200 - 213 E 210 - 213 E 210 - 213 E 310 - 320 E 338 - 452 E 385
Sorbic acid - sorbates; Benzoic acid - benzoates Benzoic acid - benzoates Benzoic acid - benzoates Gallates, TBHQ and BHA Phosphoric acid - phosphates - di - tri- and polyphosphates Calcium disodium ethylene diamine tetra-acetate (Calcium disodium EDTA) Extracts of rosemary Cassia gum Propane-1, 2-diol alginate Karaya gum Soybean hemicellulose Polysorbates Sucrose esters of fatty acids sucroglycerides Polyglycerol polyricinoleate Sorbitan esters Acesulfame K Aspartame Saccharin and its Na, K and Ca salts Sucralose Neohesperidine DC Neotame Neotame Salt of aspartame-acesulfame
2000 1000 500 200 5000 75
(1) (2) (1) (2) (1) (2) (1) (13) (1) (4)
only emulsified sauces with a fat content of less than 60 % only emulsified sauces with a fat content of less than 60 % only emulsified sauces with a fat content of 60 % or more
only emulsified sauces
E 392 E 427 E 405 E 416 E 426 E 432 - 436 E 473 - 474 E 476 E 491 - 495 E 950 E 951 E 954 E 955 E 959 E 961 E 961 E 962
100 2500 8000 10000 30000 5000 10000 4000 5000 350 350 160 450 50 12 2 350
(41) (46)
only emulsified sauces only emulsified sauces (1) (1) only dressings (1) only emulsified sauces only emulsified sauces
(52)
only as flavour enhancer (11)b, (49), (50)
EN
129
EN
(1): (2): (4): (41): (49): (50): (52): (13): (46): 12.7 Group I Group II E 200 - 213 E 950 E 951 E 954 E 955 E 959 E 961 E 962
The additives may be added individually or in combination The maximum level is applicable to the sum and the levels are expressed as the free acid. The maximum level is expressed as P2O5 expressed on fat basis The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950). 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 Maximum usable levels are expressed in free imide Maximum limit expressed on fat As the sum of carnosol and carnosic acid
Salads and savoury based sandwich spreads Additives Colours at quantum satis Sorbic acid - sorbates; Benzoic acid - benzoates Acesulfame K Aspartame Saccharin and its Na, K and Ca salts Sucralose Neohesperidine DC Neotame Salt of aspartame-acesulfame (1): (2): (11): (49): quantum satis 1500 350 350 160 140 50 12 350 (11)b, (49), (50) (52) (1) (2) only Feinkostsalat only Feinkostsalat only Feinkostsalat only Feinkostsalat only Feinkostsalat only Feinkostsalat only Feinkostsalat
The additives may be added individually or in combination The maximum level is applicable to the sum and the levels are expressed as the free acid. Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950).
EN
130
EN
(50): (52): 12.8 Yeast and yeast products Group I E 491 - 495 12.9
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 Maximum usable levels are expressed in free imide
Additives Sorbitan esters quantum satis only dry yeast
Protein products, excluding products covered in category 1.8 Group I Group II Group III E 160d E 200 - 203 E 220 - 228 E 220 - 228 E 338 - 452 E 959 Additives Colours at quantum satis Food colours with combined maximum limit Lycopene Sorbic acid - sorbates Sulphur dioxide - sulphites Sulphur dioxide - sulphites Phosphoric acid - phosphates - di - tri- and polyphosphates Neohesperidine DC (1): (2): (3): (4): quantum satis 100 30 2000 200 50 20000 5 (1) (2) (3) (3) (1) (4) only meat and fish analouges based on vegetable proteins only meat and fish analouges based on vegetable proteins only analogues of meat, fish, crustaceans and cephalopods and cheese-based on protein only analogues of meat, fish, crustaceans and cephalopods only gelatine only vegetable proteine drinks only vegetable protein, only as flavour enhancer
The additives may be added individually or in combination The maximum level is applicable to the sum and the levels are expressed as the free acid. 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. The maximum level is expressed as P2O5
13. 13.1
Foods intended for particular nutritional uses as defined by Directive 2009/39/EC Foods for infants and young children INTRODUCTION PART, APPLIES TO ALL SUBCATEGORIES
EN
131
EN
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 of Directive 2006/141/EC Formulae and processed cereal-based foods and baby foods for infants and young children may contain E 301 (sodium L-ascorbate), used at quantum satis level in coatings of nutrient preparations containing polyunsaturated fatty acids. The carry over of E 301 in the product ready for consumption should not be more than 75 mg/l. Formulae and processed cereal-based foods and baby foods for infants and young children may contain E 414 (acacia gum, gum arabic) and E 551 (silicon dioxide) resulting from the addition of nutrient preparations containing not more than 150 g/kg of E 414 and 10 g/kg of E 551, as well as E 421 (mannitol) when used as a carrier for vitamin B12 (not less than one part vitamin B12 to 1 000 parts mannitol). The carry over of E 414 in the product ready for consumption should not be more than 10 mg/kg. Formulae and processed cereal-based foods and baby foods for infants and young children may contain E 1450 starch sodium octenyl succinate resulting from the addition of vitamin preparations or polyunsaturated fatty acid preparations. The carry over of E 1450 in the product ready for consumption is not to be more than 100 mg/kg from vitamin preparations and 1 000 mg/kgfrom polyunsaturated fatty acid preparations 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 E 304 E 306 E 307 E 308 E 309 E 322 E 330 E 331 E 332 E 338 E 339 E 340 E 412 Lactic acid Fatty acid esters of ascorbic acid Tocopherol-rich extract Alpha-tocopherol Gamma-tocopherol Delta-tocopherol Lecithins Citric acid Sodium citrates Potassium citrates Phosphoric acid Sodium phosphates Potassium phosphates Guar gum 1000 1000 1000 quantum satis 10 10 10 10 10 1000 quantum satis 2000 (43) (43) (4), (44) (4), (15) (4), (15) only where the liquid product contains partially hydrolysed proteins (16) (16) (16) (16) (14) only L(+)-form
EN
132
EN
E 471 E 472c E 472c E 473
Mono- and diglycerides of fatty acids Citric acid esters of mono- and diglycerides of fatty acids Citric acid esters of mono- and diglycerides of fatty acids Sucrose esters of fatty acids (4): (14): (15): (16): (43): (44):
4000 7500 9000 120
(14) (14) (14) (14) only when sold as powder only sold as liquid where the products contain partially hydrolysed proteins, peptides or amino acids only products containing hydrolysed proteins, peptides or amino acids
The maximum level is expressed as P2O5 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. E 339 and E 340 are authorised individually or in combination and in conformity with the the limits set in Directives 2006/141/EC, 2006/125/EC, 1999/21/EC E 306, E 307, E 308 and E 309 are authorised individually are in combination E 331 and E 332 are authorised individually or in combination and in conformity with the the limits set in Directives 2006/141/EC, 2006/125/EC, 1999/21/EC In conformity with the 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 E 304 E 306 E 307 E 308 E 309 E 322 E 330 E 331 E 332 E 338 Lactic acid Fatty acid esters of ascorbic acid Tocopherol-rich extract Alpha-tocopherol Gamma-tocopherol Delta-tocopherol Lecithins Citric acid Sodium citrates Potassium citrates Phosphoric acid quantum satis 10 10 10 10 10 1000 quantum satis 2000 quantum satis (43) (43) (4), (44) (16) (16) (16) (16) (14) only L(+)-form
EN
133
EN
E 339 E 340 E 407 E 410 E 412 E 440 E 471 E 472c E 472c E 473
Sodium phosphates Potassium phosphates Carrageenan Locust bean gum Guar gum Pectins Mono- and diglycerides of fatty acids Citric acid esters of mono- and diglycerides of fatty acids Citric acid esters of mono- and diglycerides of fatty acids Sucrose esters of fatty acids (4): (14): (15): (16): (17): (43): (44):
1000 300 1000 1000 5000 4000 7500 9000 120
(4), (15) (4), (15) (17) (17) (17) only acidified follow-on formulae (14) (14) (14) (14) only when sold as powder only when sold as liquid where the products contain partially hydrolysed proteins, peptides or amino acids only products containing hydrolysed proteins, peptides or amino acids
The maximum level is expressed as P2O5 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. E 339 and E 340 are authorised individually or in combination and in conformity with the the limits set in Directives 2006/141/EC, 2006/125/EC, 1999/21/EC E 307, E 307, E 308 and E 309 are authorised individually are in combination 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. E 331 and E 332 are authorised individually or in combination and in conformity with the the limits set in Directives 2006/141/EC, 2006/125/EC, 1999/21/EC In conformity with the the limits set in Directives 2006/141/EC, 2006/125/EC, 1999/21/EC quantum satis quantum satis quantum satis only processed cereal based foods and baby foods, only for pH adjustment only processed cereal based foods and baby foods, only for pH adjustment only processed cereal based foods and baby foods, only for pH
13.1.3
Processed cereal-based foods and baby foods for infants and young children as defined by Directive 2006/125/EC E 170 E 260 E 261 Calcium carbonates Acetic acid Potassium acetate
EN
134
EN
adjustment E 262 E 263 E 270 E 296 E 300 E 301 E 302 E 304 E 306 E 307 E 308 E 309 E 322 E 325 E 326 E 327 Sodium acetates Calcium acetate Lactic acid Malic acid L-ascorbic acid Sodium L-ascorbate Calcium L-ascorbate Fatty acid esters of ascorbic acid Tocopherol-rich extract Alpha-tocopherol Gamma-tocopherol Delta-tocopherol Lecithins Sodium lactate Potassium lactate Calcium lactate quantum satis quantum satis quantum satis quantum satis 200 200 200 100 100 100 100 100 10000 quantum satis quantum satis quantum satis (18) (18) (18) (19) (19) (19) (19) (19) only processed cereal based foods and baby foods, only for pH adjustment only processed cereal based foods and baby foods, only for pH adjustment only processed cereal based foods and baby foods, only for pH adjustment, L(+)-form only only processed cereal based foods and baby foods, only for pH adjustment, L(+)-form only only fat-containing cereal-based foods including biscuits and rusks and baby foods only fat-containing cereal-based foods including biscuits and rusks and baby foods only fat-containing cereal-based foods including biscuits and rusks and baby foods only fat-containing cereal-based foods including biscuits and rusks and baby foods only fat-containing cereal-based foods including biscuits and rusks and baby foods only fat-containing cereal-based foods including biscuits and rusks and baby foods only fat-containing cereal-based foods including biscuits and rusks and baby foods only fat-containing cereal-based foods including biscuits and rusks and baby foods only biscuits and rusks, cereal-based foods, baby foods only processed cereal based foods and baby foods, only for pH adjustment, L(+)-form only only processed cereal based foods and baby foods, only for pH adjustment, L(+)-form only only processed cereal based foods and baby foods, only for pH adjustment, L(+)-form only
EN
135
EN
E 330 E 331 E 332 E 333 E 334 E 335 E 336 E 338 E 339 E 340 E 341 E 341 E 354 E 400 E 401 E 402 E 404 E 410 E 412 E 414 E 415 E 440 E 410 E 412
Citric acid Sodium citrates Potassium citrates Calcium citrates Tartaric acid (L(+)-) Sodium tartrates Potassium tartrates Phosphoric acid Sodium phosphates Potassium phosphates Calcium phosphates Calcium phosphates Calcium tartrate Alginic acid Sodium alginate Potassium alginate Calcium alginate Locust bean gum Guar gum Gum arabic (acacia gum) Xanthan gum Pectin Locust bean gum Guar gum
quantum satis quantum satis quantum satis quantum satis 5000 5000 5000 1000 1000 1000 1000 1000 5000 500 500 500 500 10000 10000 10000 10000 10000 20000 20000 (42) (42) (42) (4) (4) (20) (4) (20) (4) (20) (4) (42) (23) (23) (23) (23) (21) (21) (21) (21) (21) (21) (21)
only processed cereal based foods and baby foods, only for pH adjustment only processed cereal based foods and baby foods, only for pH adjustment only processed cereal based foods and baby foods, only for pH adjustment only processed cereal based foods and baby foods, only for pH adjustment only L(+)-form; only Biscuits and rusks and baby foods only L(+)-form; only Biscuits and rusks and baby foods only L(+)-form; only Biscuits and rusks and baby foods only processed cereal based foods and baby foods, only for pH adjustment only cereals only cereals only cereals only in fruit-based desserts only L(+)-form; only biscuits and rusks only deserts and puddings only deserts and puddings only deserts and puddings only deserts and puddings only processed cereal based foods and baby foods only processed cereal based foods and baby foods only processed cereal based foods and baby foods only processed cereal based foods and baby foods only processed cereal based foods and baby foods only gluten-free cereal-based foods only gluten-free cereal-based foods
EN
136
EN
E 414 E 415 E 440 E 450 E 471 E 472a E 472b E 472c E 500 E 501 E 503 E 507 E 524 E 525 E 526 E 551 E 575 E 920 E 1404 E 1410 E 1412
Gum arabic (acacia gum) Xanthan gum Pectin Diphosphates Mono- and diglycerides of fatty acids Acetic acid esters of mono- and diglycerides of fatty acids Lactic acid esters of mono- and diglycerides of fatty acids Citric acid esters of mono- and diglycerides of fatty acids Sodium carbonates Potassium carbonates Ammonium carbonates Hydrochloric acid Sodium hydroxide Potassium hydroxide Calcium hydroxide Silicon dioxide Glucono-delta-lactone L-cysteine Oxidized starch Monostarch phosphate Distarch phosphate
20000 20000 20000 5000 5000 5000 5000 5000 quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis 2000 5000 1000 50000 50000 50000
(21) (21) (21) (4) (42) (22) (22) (22) (22)
only gluten-free cereal-based foods only gluten-free cereal-based foods only gluten-free cereal-based foods only biscuits and rusks only biscuits and rusks, cereal-based foods, baby foods only biscuits and rusks, cereal-based foods, baby foods only biscuits and rusks, cereal-based foods, baby foods only biscuits and rusks, cereal-based foods, baby foods only as rising agent only as rising agent only as rising agent only processed cereal based foods and baby foods, only for pH adjustment only processed cereal based foods and baby foods, only for pH adjustment only processed cereal based foods and baby foods, only for pH adjustment only processed cereal based foods and baby foods, only for pH adjustment only Dry cereals
(42)
only biscuits and rusks only biscuits for infants and young children only processed cereal based foods and baby foods only processed cereal based foods and baby foods only processed cereal based foods and baby foods
EN
137
EN
E 1413 E 1414 E 1420 E 1422 E 1450 E 1451 E 300 E 301 E 302 E 333
Phospated distarch phosphate Acetylated distarch phosphate Acetylated starch Acetylated distarch adipate Starch sodium octenyl succinate Acetylated oxidised starch Ascorbic acid Sodium ascorbate Calcium ascorbate Calcium citrates (1): (4): (18): (19): (20): (21): (22): (23): (42):
50000 50000 50000 50000 50000 50000 300 300 300 quantum satis (18) (18) (18)
only processed cereal based foods and baby foods only processed cereal based foods and baby foods only processed cereal based foods and baby foods only processed cereal based foods and baby foods only processed cereal based foods and baby foods only processed cereal based foods and baby foods only fruit - and vegetable based drinks, juices and baby foods only fruit - and vegetable based drinks, juices and baby foods only fruit - and vegetable based drinks, juices and baby foods only low sugar fruit-based products
The additives may be added individually or in combination The maximum level is expressed as P2O5 E 300, E 301 and E 302 are authorised individually or in combination, expressed as ascorbic acid E 304, E 306, E 307, E 308 and E 309 are authorised individually are in combination E 339, E 340 and E 341 are authorised individually or in combination E 410, E 412, E 414, E 415 and E 440 are authorised individually or in combination E 471, E 472a, E 472b and E 472c are authorised individually or in combination E 400, E 401, E 402 and E 404 are authorised individually or in combination 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 E 304 E 306 E 307 E 308 E 309 Lactic acid Fatty acid esters of ascorbic acid Tocopherol-rich extract Alpha-tocopherol Gamma-tocopherol Delta-tocopherol quantum satis 100 100 100 100 100 (19) (19) (19) (19) (19) only L(+)-form
EN
138
EN
E 322 E 330 E 331 E 332 E 338 E 339 E 340 E 407 E 410 E 412 E 414 E 415 E 440 E 471 E 472c E 472c E 473 E 500 E 501 E 503 E 507 E 524 E 525 E 1404
Lecithins Citric acid Sodium citrates Potassium citrates Phosphoric acid Sodium phosphates Potassium phosphates Carrageenan Locust bean gum Guar gum Gum arabic (acacia gum) Xanthan gum Pectins Mono- and diglycerides of fatty acids Citric acid esters of mono- and diglycerides of fatty acids Citric acid esters of mono- and diglycerides of fatty acids Sucrose esters of fatty acids Sodium carbonates Potassium carbonates Ammonium carbonates Hydrochloric acid Sodium hydroxide Potassium hydroxide Oxidized starch
10000 quantum satis 2000
(14)
(1), (4) 1000 1000 300 10000 10000 10000 10000 5000 4000 7500 9000 120 quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis 50000 only for pH adjustment only for pH adjustment only for pH adjustment (21) (21) (21) (21) (21) (14) (14) (14) (14) only when sold as powder only when sold as liquid where the products contain partially hydrolysed proteins, peptides or amino acids only in products containing hydrolysed proteins, peptides or amino acids (1), (4), (15) (1), (4), (15)
EN
139
EN
E 1410 E 1412 E 1413 E 1414 E 1420 E 1422 E 1450
Monostarch phosphate Distarch phosphate Phospated distarch phosphate Acetylated distarch phosphate Acetylated starch Acetylated distarch adipate Starch sodium octenyl succinate (1): (4): (14): (15): (16): (21):
50000 50000 50000 50000 50000 50000 50000
The additives may be added individually or in combination The maximum level is expressed as P2O5 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. E 339 and E 340 are authorised individually or in combination and in conformity with the the limits set in Directives 2006/141/EC, 2006/125/EC, 1999/21/EC E 304, E 306, E 307, E 308 and E 309 are authorised individually are in combination E 410, E 412, E 414, E 415 and E 440 are authorised individually or in combination
13.1.5 13.1.5.1
Dietary foods for infants and young children for special medical purposes as defined by Directive 1999/21/EC and special formulae for infants Dietary foods for infants for special medical purposes and special formulae for infants The additives of group 13.1.1, 13.1.2 are applicable E 170 E 304 E 331 E 332 E 333 E 338 E 339 E 340 E 341 Calcium carbonates Fatty acid esters of ascorbic acid Sodium citrates Potassium citrates Calcium citrates Phosphoric acid Sodium phosphates Potassium phosphates Calcium phosphates quantum satis 100 quantum satis quantum satis quantum satis 1000 1000 1000 1000 (1), (4) (1), (4) (20) (1), (4) (20) (1), (4) (20) only for pH adjustment,
EN
140
EN
E 401
Sodium alginate
1000
From four months onwards in special food products with adapted composition, required for metabolic disorders and for general tubefeeding From 12 months onwards in specialised diets intended for young children who have cow's milk intolerance or inborn errors of metabolism From birth onwards in products for reduction of gastro-oesophageal reflux From birth onwards in products in liquid formulae containing hydrolysed proteins, peptides or amino acids 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 From birth onwards in products used in case of gastro-intestinal disorders From birth onwards in products for the dietary management of metabolic disorders From birth onwards in specialised diets, particularly those devoid of proteins only when sold as powder; From birth onwards only when sold as liquid; From birth onwards only products containing hydrolysed proteins, peptides and amino acids only as rising agent only as rising agent only as rising agent only for pH adjustment only for pH adjustment
E 405
Propane-1, 2-diol alginate
200
E 410 E 412 E 415
Locust bean gum Guar gum Xanthan gum
10000 10000 1200
E 440 E 466 E 471 E 472c E 472c E 473 E 500 E 501 E 507 E 524 E 525
Pectins Carboxy methyl cellulose Mono- and diglycerides of fatty acids Citric acid esters of mono- and diglycerides of fatty acids Citric acid esters of mono- and diglycerides of fatty acids Sucrose esters of fatty acids Sodium carbonates Potassium carbonates Hydrochloric acid Sodium hydroxide Potassium hydroxide
10000 10000 5000 7500 9000 120 quantum satis quantum satis quantum satis quantum satis quantum satis
EN
141
EN
E 526 E 1450
Calcium hydroxide Starch sodium octenyl succinate (1): (4): (20):
quantum satis 20000
only for pH adjustment only in infant formulae and follow-on formulae
The additives may be added individually or in combination The maximum level is expressed as P2O5 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 group 13.1.3 are applicable, except for E 270, E 333, E 341 E 401 Sodium alginate 1000 From four months onwards in special food products with adapted composition, required for metabolic disorders and for general tubefeeding From 12 months onwards in specialised diets intended for young children who have cow's milk intolerance or inborn errors of metabolism From birth onwards in products for reduction of gastro-oesophageal reflux From birth onwards in products in liquid formulae containing hydrolysed proteins, peptides or amino acids 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 From birth onwards in products used in case of gastro-intestinal disorders From birth onwards in products for the dietary management of metabolic disorders From birth onwards in specialised diets, particularly those devoid of proteins only when sold as powder; From birth onwards only when sold as liquid; From birth onwards
E 405
Propane-1, 2-diol alginate
200
E 410 E 412 E 415
Locust bean gum Guar gum Xanthan gum
10000 10000 1200
E 440 E 466 E 471 E 472c E 472c
Pectins Carboxy methyl cellulose Mono- and diglycerides of fatty acids Citric acid esters of mono- and diglycerides of fatty acids Citric acid esters of mono- and diglycerides of fatty acids
10000 10000 5000 7500 9000
EN
142
EN
E 473 E 1450 13.2
Sucrose esters of fatty acids Starch sodium octenyl succinate
120 20000
only products containing hydrolysed proteins, peptides and amino acids
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 use additives that are allowed in the corresponding food counterparts categories Group I Group II Group III Group IV E 160d E 200 - 213 E 338 - 452 E 405 E 406 E 432 - 436 E 473 - 474 E 475 E 477 E 481 - 482 E 491 - 495 E 950 E 951 E 952 Additives Colours at quantum satis Food colours with combined maximum limit Polyols Lycopene Sorbic acid - sorbates; Benzoic acid - benzoates Phosphoric acid - phosphates - di - tri- and polyphosphates Propane-1, 2-diol alginate Agar Polysorbates Sucrose esters of fatty acids sucroglycerides Polyglycerol esters of fatty acids Propane-1,2-diol esters of fatty acids Stearoyl-2- lactylates Sorbitan esters Acesulfame K Aspartame Cyclamic acid and its Na and Ca salts quantum satis 50 quantum satis 30 1500 5000 1200 quantum satis 1000 5000 5000 1000 2000 5000 450 1000 400 (51) (1) (1) (1) (1) only foods inn tablet and coated tablet form (1) (2) (1) (4)
EN
143
EN
E 954 E 955 E 959 E 961 E 962
Saccharin and its Na, K and Ca salts Sucralose Neohesperidine DC Neotame Salt of aspartame-acesulfame (1): (2): (4): (11): (49): (50): (51): (52):
200 400 100 32 450
(52)
(11)a, (49), (50)
The additives may be added individually or in combination The maximum level is applicable to the sum and the levels are expressed as the free acid. The maximum level is expressed as P2O5 Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950). 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 Maximum usable levels are expressed in free acid 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 Group II Group III Group IV E 160d E 200 - 213 E 338 - 452 E 405 E 432 - 436 Additives Colours at quantum satis Food colours with combined maximum limit Polyols Lycopene Sorbic acid - sorbates; Benzoic acid - benzoates Phosphoric acid - phosphates - di - tri- and polyphosphates Propane-1, 2-diol alginate Polysorbates quantum satis 50 quantum satis 30 1500 5000 1200 1000 (1) (1) (2) (1) (4)
EN
144
EN
E 473 - 474 E 475 E 477 E 481 - 482 E 491 - 495 E 950 E 951 E 952 E 954 E 955 E 959 E 961 E 962
Sucrose esters of fatty acids sucroglycerides Polyglycerol esters of fatty acids Propane-1,2-diol esters of fatty acids Stearoyl-2- lactylates Sorbitan esters Acesulfame K Aspartame Cyclamic acid and its Na and Ca salts Saccharin and its Na, K and Ca salts Sucralose Neohesperidine DC Neotame Salt of aspartame-acesulfame (1): (2): (4): (11): (49): (50): (51): (52):
5000 5000 1000 2000 5000 450 800 400 240 320 100 26 450
(1)
(1) (1)
(51) (52)
(11)a, (49), (50)
The additives may be added individually or in combination The maximum level is applicable to the sum and the levels are expressed as the free acid. The maximum level is expressed as P2O5 limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950). 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 Maximum usable levels are expressed in free acid Maximum usable levels are expressed in free imide
13.4
Foods suitable for people intolerant to gluten as defined by Regulation (EC) 41/2009 Products in this category can also use additives that are allowed in the corresponding food counterparts categories
EN
145
EN
Group I Group II Group IV E 338 - 452
Additives Colours at quantum satis Polyols Phosphoric acid - phosphates - di - tri- and polyphosphates (1): (4): quantum satis quantum satis 5000 (1) (4)
including dry pasta
In addition, all additives in the gluten containing counterparts are authorised. The additives may be added individually or in combination The maximum level is expressed as P2O5
14. 14.1 14.1.1
Beverages Non-alcoholic beverages 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 (1): (4): (48): 500 (1) (4) only prepared table waters
The additives may be added individually or in combination The maximum level is expressed as P2O5 Mineral salts added to prepared table waters for standardisation are not classified as additives only vegetable juices quantum satis 500 2000 200 2000 50 350 70 (1) (2) (1) (2) (1) (2) (3) (3) (3) (3) only grape juice only Sd.saft and sdet.saft only grape juice, unfermented, for sacramental use only Sd.saft and sdet.saft only concentrated grape juice for home wine-making only orange, grapefruit, apple and pineapple juice for bulk dispensing in catering establishments only lime and lemon juice only grape juice, unfermented, for sacramental use
14.1.2
Fruit juices as defined by Council Directive 2001/112/EC and vegetable juices Group I E 170 E 200 - 203 E 200 - 213 E 210 - 213 E 220 - 228 E 220 - 228 E 220 - 228 E 220 - 228 Additives Calcium carbonates Sorbic acid - sorbates Sorbic acid - sorbates; Benzoic acid - benzoates Benzoic acid - benzoates Sulphur dioxide - sulphites Sulphur dioxide - sulphites Sulphur dioxide - sulphites Sulphur dioxide - sulphites
EN
146
EN
E 296 E 300 E 330 E 336 E 440 E 900
Malic acid Ascorbic acid Citric acid Potassium tartrates Pectins Dimethyl polysiloxane (1): (2): (3):
3000 quantum satis 3000 quantum satis 3000 10
only pineapple juice
only grape juice only pineapple and passion fruit only pineapple juice and Sd.saft and sdet.saft
The additives may be added individually or in combination The maximum level is applicable to the sum and the levels are expressed as the free acid. 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. only vegetable nectars, E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used 300 250 150 5000 quantum satis quantum satis 5000 3000 quantum satis 350 600 250 80 (51) (52) only pineapple and passion fruit only traditional Swedish and Finnish fruit syrups from citrus only energy-reduced or with no added sugar only energy-reduced or with no added sugar only energy-reduced or with no added sugar only energy-reduced or with no added sugar only traditional Swedish and Finnish fruit syrups (1) (2) (1) (2) (1) (2) only traditional Swedish and Finnish fruit syrups only traditional Swedish and Finnish fruit syrups, maximum applies if E 210 - 213, benzoic acid - benzoates, have also been used is only traditional Swedish and Finnish fruit syrups
14.1.3
Fruit nectars as defined by Council Directive 2001/112/EC and vegetable nectars and similar products Group I E 200 - 203 E 200 - 203 E 210 - 213 E 270 E 296 E 300 E 330 E 440 E 466 E 950 E 951 E 952 E 954 Additives Sorbic acid - sorbates Sorbic acid - sorbates Benzoic acid - benzoates Lactic acid Malic acid Ascorbic acid Citric acid Pectins Carboxy methyl cellulose Acesulfame K Aspartame Cyclamic acid and its Na and Ca salts Saccharin and its Na, K and Ca salts
EN
147
EN
E 955 E 959 E 961 E 962
Sucralose Neohesperidine DC Neotame Salt of aspartame-acesulfame (11): (49): (50): (51): (52):
300 30 20 350 (11)a, (49), (50)
only energy-reduced or with no added sugar only energy-reduced or with no added sugar only energy-reduced or with no added sugar only energy-reduced or with no added sugar
Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950). 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 Maximum usable levels are expressed in free acid Maximum usable levels are expressed in free imide E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used quantum satis 100 12 300 250 150 20 50 350 250 (1) (2) (1) (2) (1) (2) (3) (3) (3) (3) (25) excluding chocolate milk excluding chocolate milk excluding dilutable drinks excluding dairy-based drinks maximum applies if E 210 - 213, benzoic acid - benzoates, have also been used is excluding dairy-based drinks only carry over from concentrates in non-alcoholic flavoured drinks containing fruit juice only non-alcoholic flavoured drinks containing at least 235 g/l glucose syrup only concentrates based on fruit juice and containing not less than 2,5 % barley (barley water) only other concentrates based on fruit juice or comminuted fruit; capil groselha
14.1.4
Flavoured drinks Group I Group II Group III E 160d E 200 - 203 E 200 - 203 E 210 - 213 E 220 - 228 E 220 - 228 E 220 - 228 E 220 - 228 Additives Colours at quantum satis Food colours with combined maximum limit Lycopene Sorbic acid - sorbates Sorbic acid - sorbates Benzoic acid - benzoates Sulphur dioxide - sulphites Sulphur dioxide - sulphites Sulphur dioxide - sulphites Sulphur dioxide - sulphites
EN
148
EN
E 242 E 297 E 338 - 452 E 338 - 452 E 338 - 452 E 338 - 452 E 338 - 452 E 355 - 357 E 363 E 405 E 426 E 444 E 445 E 459 E 473 - 474 E 473 - 474 E 481 - 482 E 551 - 559 E 900 E 950 E 951
Dimethyl dicarbonate Fumaric acid Phosphoric acid - phosphates - di - tri- and polyphosphates Phosphoric acid - phosphates - di - tri- and polyphosphates Phosphoric acid - phosphates - di - tri- and polyphosphates Phosphoric acid - phosphates - di - tri- and polyphosphates Phosphoric acid - phosphates - di - tri- and polyphosphates Adipic acid - adipates Succinic acid Propane-1, 2-diol alginate Soybean hemicellulose Sucrose acetate isobutyrate Glycerol ester of wood rosins Beta-cyclodextrin Sucrose esters of fatty acids sucroglycerides Sucrose esters of fatty acids sucroglycerides Sodium and Calcium stearoyl-2lactylates Silicon dioxide - silicates Dimethyl polysiloxane Acesulfame K Aspartame
250 1000 700 500 4000 20000 2000 10000 3000 300 5000 300 100 500 5000 10000 2000 10000 10 350 600
(24) only instant powders for fruit based drinks (1) (4) (1) (4) (1) (4) (1) (4) (1) (4) (1) only sport drinks only whey protein containing sport drinks only vegetable protein drinks only chocolate and malt dairy-based drinks only powders for home preparation of drinks only powders for home preparation of drinks only dairy-based drinks intended for retail sale only cloudy drinks only cloudy drinks only flavoured powdered instant drinks (1) (1) (1) (1) only aniseed-based, dairy-based, coconut and almond drinks only powders for the preparation of hot beverages only powders for the preparation of hot beverages only in powdered flavoured drinks only energy reduced or with no added sugar only energy reduced or with no added sugar
EN
149
EN
E 952 E 954 E 954 E 955 E 959 E 959 E 957 E 961 E 961 E 962 E 999
Cyclamic acid and its Na and Ca salts Saccharin and its Na, K and Ca salts Saccharin and its Na, K and Ca salts Sucralose Neohesperidine DC Neohesperidine DC Thaumatin Neotame Neotame Salt of aspartame-acesulfame Quillaia extract (1): (2): (3): (4): (11): (49): (50): (51): (52): (24):
250 80 100 300 30 50 0.5 20 2 350 200
(51) (52) (52)
only energy reduced or with no added sugar only energy reduced or with no added sugar only gaseosa' energy reduced or with no added sugar only energy reduced or with no added sugar only energy reduced or with no added sugar, except milk and milk derivative based flavoured drinks only milk and milk derivative based flavoured drinks, energy reduced or with no added sugar only water based flavoured non-alcoholic drinks, as flavour enhancer only only energy reduced or with no added sugar only energy reduced or with no added sugar, as flavour enhancer
(11)a, (49), (50) (45)
only energy reduced or with no added sugar
The additives may be added individually or in combination The maximum level is applicable to the sum and the levels are expressed as the free acid. 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. The maximum level is expressed as P2O5 limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950). 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 Maximum usable levels are expressed in free acid Maximum usable levels are expressed in free imide Ingoing amount, residues not detectable
EN
150
EN
(25): (45): 14.1.5 14.1.5.1
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 Calculated as anhydrous extract
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 Coffee, coffee extracts E 901 E 902 E 903 E 904 Beeswax, white and yellow Candelilla wax Carnauba wax Shellac Additives quantum satis quantum satis 200 quantum satis only coffee beans, as glazing agent only coffee beans, as glazing agent only coffee beans, as glazing agent only coffee beans, as glazing agent 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 600 250 1000 2000 10000 3000 1000 10000 2000 500 (1) (1) (1) (1) (1) (4) (1) (1) (2) (24) only liquid tea concentrates and liquid fruit and herbal infusion concentrates only liquid tea concentrate only instant products for preparation of flavoured tea and herbal infusions only coffee-based drinks for vending machines; Instant tea and instant herbal infusions only powders for home preparation of drinks only powders for home preparation of drinks only canned liquid coffee only powders for the preparation of hot beverages only powders for the preparation of hot beverages only liquid tea concentrates and liquid fruit and herbal infusion concentrates
14.1.5.2
Other Group I
E 200 - 213 E 242 E 297 E 338 - 452 E 355 - 357 E 363 E 473 - 474 E 473 - 474 E 481 - 482 E 491 - 495
Sorbic acid - sorbates; Benzoic acid - benzoates Dimethyl dicarbonate Fumaric acid Phosphoric acid - phosphates - di - tri- and polyphosphates Adipic acid - adipates Succinic acid Sucrose esters of fatty acids sucroglycerides Sucrose esters of fatty acids sucroglycerides Sodium and calcium Stearoyl-2lactylate Sorbitan esters
EN
151
EN
(1): (2): (3): (4): (11): (24): 14.2 14.2.1 Beer and malt beverages E 150a-d E 210 - 213 E 200 - 203 E 220 - 228 E 220 - 228 E 270 E 300 E 301 E 330 E 405 E 414 E 950
The additives may be added individually or in combination The maximum level is applicable to the sum and the levels are expressed as the free acid. 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. The maximum level is expressed as P2O5 Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent Ingoing amount, residues not detectable
Alcoholic beverages, including alcohol-free and low-alcohol counterparts Caramels Benzoic acid - benzoates Sorbic acid - sorbates Sulphur dioxide - sulphites Sulphur dioxide - sulphites Lactic acid Ascorbic acid Sodium ascorbate Citric acid Propane-1, 2-diol alginate Gum arabic (acacia gum) Acesulfame K quantum satis 200 200 20 50 quantum satis quantum satis quantum satis quantum satis 100 quantum satis 350 only alcohol-free beer or with an alcohol content not exceeding 1,2 % vol; Bire de table/Tafelbier/Table beer (original wort content less than 6 %) except for Obergriges Einfachbier'; Beers with a minimum acidity of 30 milli-equivalents expressed as NaOH; Brown beers of the oud bruin type (1) (2) (1) (2) (3) only beer with a second fermentation in the cask only beer only alchohol free beer; beer in kegs containing more than 0.5 % added fermentable sugar and/or fruit juices or concentrates only beer in kegs containing more than 0.5 % added fermentable sugar and/or fruit juices or concentrates
EN
152
EN
E 951
Aspartame
600
only alcohol-free beer or with an alcohol content not exceeding 1,2 % vol; Bire de table/Tafelbier/Table beer (original wort content less than 6 %) except for Obergriges Einfachbier'; Beers with a minimum acidity of 30 milli-equivalents expressed as NaOH; Brown beers of the oud bruin type (52) only alcohol-free beer or with an alcohol content not exceeding 1,2 % vol; Bire de table/Tafelbier/Table beer (original wort content less than 6 %) except for Obergriges Einfachbier'; Beers with a minimum acidity of 30 milli-equivalents expressed as NaOH; Brown beers of the oud bruin type only alcohol-free beer or with an alcohol content not exceeding 1,2 % vol; Bire de table/Tafelbier/Table beer (original wort content less than 6 %) except for Obergriges Einfachbier'; Beers with a minimum acidity of 30 milli-equivalents expressed as NaOH; Brown beers of the oud bruin type only alcohol-free beer or with an alcohol content not exceeding 1,2 % vol; Bire de table/Tafelbier/Table beer (original wort content less than 6 %) except for Obergriges Einfachbier'; Beers with a minimum acidity of 30 milli-equivalents expressed as NaOH; Brown beers of the oud bruin type only alcohol-free beer or with an alcohol content not exceeding 1,2 % vol; Bire de table/Tafelbier/Table beer (original wort content less than 6 %) except for Obergriges Einfachbier'; Beers with a minimum acidity of 30 milli-equivalents expressed as NaOH; Brown beers of the oud bruin type (11)a, (49), (50) only alcohol-free beer or with an alcohol content not exceeding 1,2 % vol; Bire de table/Tafelbier/Table beer (original wort content less than 6 %) except for Obergriges Einfachbier'; Beers with a minimum acidity of 30 milli-equivalents expressed as NaOH; Brown beers of the oud bruin type only energy-reduced beer only energy-reduced beer only energy-reduced beer only energy-reduced beer
E 954
Saccharin and its Na, K and Ca salts
80
E 955
Sucralose
250
E 959
Neohesperidine DC
10
E 961
Neotame
20
E 962
Salt of aspartame-acesulfame
350
E 950 E 951 E 955 E 959
Acesulfame K Aspartame Sucralose Neohesperidine DC
25 25 10 10
(52)
EN
153
EN
E 961 E 962
Neotame Salt of aspartame-acesulfame (1): (2): (3): (11): (49): (50): (52):
1 25 (11)b, (49), (50)
only energy-reduced beer only energy-reduced beer
The additives may be added individually or in combination The maximum level is applicable to the sum and the levels are expressed as the free acid. 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. limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950). 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 Maximum usable levels are expressed in free imide
14.2.2
Wine and other products defined by Regulation (EEC) No 1234/2007, and alcohol free counterparts The use of additives is authorised in accordance with Council Regulation (EC) 1234/2007, Council Decision 2006/232/EC and Commission Regulation (EC) 606/2009 and their implementing measures. E 200 - 203 E 220 - 228 E 242 Sorbic acid - sorbates Sulphur dioxide - sulphites Dimethyl dicarbonate (1): (2): (3): (24): 200 200 250 (1) (2) (3) (24) only alcohol-free only alcohol-free only alcohol-free
The additives may be added individually or in combination The maximum level is applicable to the sum and the levels are expressed as the free acid. 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. Ingoing amount, residues not detectable E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used quantum satis 200 excluding cidre bouch excluding cidre bouch
14.2.3
Cider and perry Group I Group II Group III Additives Colours at quantum satis Food colours with combined maximum limit
EN
154
EN
E 150a-d E 200 - 203 E 220 - 228 E 242 E 338 - 452 E 405 E 473 - 474 E 900 E 950 E 951 E 954 E 955 E 959 E 961 E 962 E 999
Caramels Sorbic acid - sorbates Sulphur dioxide - sulphites Dimethyl dicarbonate Phosphoric acid - phosphates - di - tri- and polyphosphates Propane-1, 2-diol alginate Sucrose esters of fatty acids sucroglycerides Dimethyl polysiloxane Acesulfame K Aspartame Saccharin and its Na, K and Ca salts Sucralose Neohesperidine DC Neotame Salt of aspartame-acesulfame Quillaia extract (1): (2): (3): (4): (11): (49): (50):
quantum satis 200 200 250 1000 100 5000 10 350 600 80 50 20 20 350 200 (11)a, (49), (50) (45) (52) (1) (1) (2) (3) (24) (1) (4)
only cidre bouch
excluding cidre bouch
The additives may be added individually or in combination The maximum level is applicable to the sum and the levels are expressed as the free acid. 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. The maximum level is expressed as P2O5 Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950). 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
EN
155
EN
(52): (24): (45): 14.2.4 Group I Group II Group III E 160d E 200 - 203 E 220 - 228 E 220 - 228 E 242 E 338 - 452 E 353 E 473 - 474
Maximum usable levels are expressed in free imide Ingoing amount, residues not detectable Calculated as anhydrous extract E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used quantum satis 200 10 200 200 260 250 1000 100 5000 (1) (2) (3) (3) (24) (1) (4) only made wine only made wine only fruit wines and alcohol-reduced wine
Fruit wine and made wine Additives Colours at quantum satis Food colours with combined maximum limit Lycopene Sorbic acid - sorbates Sulphur dioxide - sulphites Sulphur dioxide - sulphites Dimethyl dicarbonate Phosphoric acid - phosphates - di - tri- and polyphosphates Metatartaric acid Sucrose esters of fatty acids sucroglycerides (1): (2): (3): (4): (24):
The additives may be added individually or in combination The maximum level is applicable to the sum and the levels are expressed as the free acid. 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. The maximum level is expressed as P2O5 Ingoing amount, residues not detectable E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used quantum satis 200 (1) (2)
14.2.5
Mead Group I Group II E 200 - 203 Additives Colours at quantum satis Sorbic acid - sorbates
EN
156
EN
E 220 - 228 E 338 - 452 E 473 - 474
Sulphur dioxide - sulphites Phosphoric acid - phosphates - di - tri- and polyphosphates Sucrose esters of fatty acids sucroglycerides (1): (2): (3): (4): (24):
200 1000 5000
(3) (1) (4) (24)
The additives may be added individually or in combination The maximum level is applicable to the sum and the levels are expressed as the free acid. 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. The maximum level is expressed as P2O5 Ingoing amount, residues not detectable except whisky or whiskey; E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used quantum satis except: spirit drinks as defined in article 5(1) and sales denominations listed in Annex II, paragraphs 1-14 of Regulation 110/2008 and spirits (preceded by the name of the fruit) obtained by maceration and distillation, London Gin, Sambuca, Maraschino, Marrasquino or Maraskino and Mistr. except: spirit drinks as defined in article 5(1) and sales denominations listed in Annex II, paragraphs 1-14 of Regulation 110/2008 and spirits (preceded by the name of the fruit) obtained by maceration and distillation, London Gin, Sambuca, Maraschino, Marrasquino or Maraskino and Mistr. except: spirit drinks as defined in article 5(1) and sales denominations listed in Annex II, paragraphs 1-14 of Regulation 110/2008 and spirits (preceded by the name of the fruit) obtained by maceration and distillation, London Gin, Sambuca, Maraschino, Marrasquino or Maraskino and Mistr except: fruit spirits, spirits (preceded by the name of the fruit) obtained by maceration and distillation, London Gin, Sambuca, Maraschino, Marrasquino or Maraskino and Mistr. Whisky, whiskey can only contain E 150a.
14.2.6
Spirit drinks as defined in Regulation (EC) No 110/2008 Group I Group II Additives Colours at quantum satis
Group III
Food colours with combined maximum limit
200
E 123
amaranth
30
E 150a-d
Caramels
quantum satis
EN
157
EN
E 160b E 174 E 175 E 220 - 228 E 338 - 452 E 405 E 416 E 445 E 473 - 474 E 475 E 481 - 482
Annatto, Bixin, Norbixin Silver Gold Sulphur dioxide - sulphites Phosphoric acid - phosphates - di - tri- and polyphosphates Propane-1, 2-diol alginate Karaya gum Glycerol ester of wood rosins Sucrose esters of fatty acids sucroglycerides Polyglycerol esters of fatty acids Stearoyl-2- lactylates (1): (3): (4):
10 quantum satis quantum satis 50 1000 10000 10000 100 5000 5000 8000 (1) (1) (3) (1) (4)
only liqueurs only liqueurs only liqueurs only distilled alocholic beverages containing whole pears except: whisky, whiskey only emulsified liqueurs only egg-based liqueurs only cloudy spirit drinks except: whisky, whiskey only emulsified liqueurs only emulsified liqueurs
The additives may be added individually or in combination 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. The maximum level is expressed as P2O5
14.2.7 14.2.7.1
Aromatised wine-based products as defined by Regulation (EEC) No 1601/91 Aromatised wines Group I Group II Group III E 150a-d E 100 E 101 E 102 E 104 Additives Colours at quantum satis Food colours with combined maximum limit Caramels Curcumin Riboflavins Tartrazine Quinoline Yellow 200 quantum satis 100 100 100 100 (26) (27) (26) (27) (26) (27) (26) (27) only americano, bitter vino only americano, bitter vino only americano, bitter vino only americano, bitter vino E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used Except americano, bitter vino Except americano, bitter vino
EN
158
EN
E 110 E 120 E 122 E 123 E 124 E 129 E 123 E 150a-d E 160d E 200 - 203 E 242 E 338 - 452 E 473 - 474
Sunset Yellow FCF/Orange Yellow S Cochineal, Carminic acid, Carmines Azorubine, Carmoisine Amaranth Ponceau 4R, Cochineal Red A Allura Red AG Amaranth Caramels Lycopene Sorbic acid - sorbates Dimethyl dicarbonate Phosphoric acid - phosphates - di - tri- and polyphosphates Sucrose esters of fatty acids sucroglycerides (1): (2): (4): (24): (26): (27):
100 100 100 100 100 100 30 quantum satis 10 200 250 1000 5000
-27 (26) (27) (26) (27) (26) (27) (26) (27) (27)
only bitter vino only americano, bitter vino only americano, bitter vino only americano, bitter vino only americano, bitter vino only bitter vino only aperitif wines only americano, bitter vino
(1) (2) (24) (1) (4) (1)
The additives may be added individually or in combination The maximum level is applicable to the sum and the levels are expressed as the free acid. The maximum level is expressed as P2O5 Ingoing amount, residues not detectable In americano E 100, E 101, E 102, E 104, E 120, E 122, E 123, E 124 are authorised individually or in combination 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 E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used quantum satis 200 100 (28) except bitter soda, sangria, claria, zurra except bitter soda, sangria, claria, zurra only bitter soda
14.2.7.2
Aromatised wine-based drinks Group I Group II Group III E 100 Additives Colours at quantum satis Food colours with combined maximum limit Curcumin
EN
159
EN
E 101 E 102 E 104 E 110 E 120 E 122 E 123 E 124 E 129 E 150a-d E 160d E 200 - 203 E 242 E 338 - 452 E 473 - 474
Riboflavins Tartrazine Quinoline Yellow Sunset Yellow FCF/Orange Yellow S Cochineal, Carminic acid, Carmines Azorubine, Carmoisine Amaranth Ponceau 4R, Cochineal Red A Allura Red AG Caramels Lycopene Sorbic acid - sorbates Dimethyl dicarbonate Phosphoric acid - phosphates - di - tri- and polyphosphates Sucrose esters of fatty acids sucroglycerides (1): (2): (4): (24): (28):
100 100 100 100 100 100 100 100 100 quantum satis 10 200 250 1000 5000
(28) (28) (28) (28) (28) (28) (28) (28) (28)
only bitter soda only bitter soda only bitter soda only bitter soda only bitter soda only bitter soda only bitter soda only bitter soda only bitter soda only bitter soda
(1) (2) (24) (1) (4) (1)
The additives may be added individually or in combination The maximum level is applicable to the sum and the levels are expressed as the free acid. The maximum level is expressed as P2O5 Ingoing amount, residues not detectable 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 E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used quantum satis 200
14.2.7.3
Aromatised wine-product cocktails Group I Group II Group III Additives Colours at quantum satis Food colours with combined maximum limit
EN
160
EN
E 160d E 200 - 203 E 242 E 338 - 452 E 473 - 474
Lycopene Sorbic acid - sorbates Dimethyl dicarbonate Phosphoric acid - phosphates - di - tri- and polyphosphates Sucrose esters of fatty acids sucroglycerides (1): (2): (4): (24):
10 200 250 1000 5000 (1) (2) (24) (1) (4) (1)
The additives may be added individually or in combination The maximum level is applicable to the sum and the levels are expressed as the free acid. The maximum level is expressed as P2O5 Ingoing amount, residues not detectable E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used quantum satis 200 30 10 30 200 200 250 1000 300 100 5000 (1) (1) (2) (1) (2) (24) (1) (4) only flavoured cloudy alcoholic drinks containing less than 15 % of alcohol only flavoured cloudy alcoholic drinks containing less than 15 % of alcohol only alcoholic drinks with less than 15 % of alcohol only alcoholic drinks with less than 15 % of alcohol only wine based drinks only alcoholic drinks with less than 15 % of alcohol only alcoholic drinks with less than 15 % of alcohol only alcoholic drinks with less than 15 % of alcohol
14.2.8
Other alcholic drinks including spirits with less than 15 % of alcohol and mixtures of alcoholic drinks with non-alcoholic drinks Group I Group II Group III E 123 E 160b E 160d E 200 - 203 E 210 - 213 E 242 E 338 - 452 E 444 E 445 E 473 - 474 Additives Colours at quantum satis Food colours with combined maximum limit Amaranth Annatto, Bixin, Norbixin Lycopene Sorbic acid - sorbates Benzoic acid - benzoates Dimethyl dicarbonate Phosphoric acid - phosphates - di - tri- and polyphosphates Sucrose acetate isobutyrate Glycerol ester of wood rosins Sucrose esters of fatty acids -
EN
161
EN
sucroglycerides E 481 - 482 E 950 E 951 E 952 E 954 E 955 E 959 E 961 E 962 Stearoyl-2- lactylates Acesulfame K Aspartame Cyclamic acid and its Na and Ca salts Saccharin and its Na, K and Ca salts Sucralose Neohesperidine DC Neotame Salt of aspartame-acesulfame (1): (2): (4): (11): (49): (50): (51): (52): (24): 15. 15.1 8000 350 600 250 80 250 30 20 350 (11)a, (49), (50) (51) (52) only mixtures of alcoholic drinks with non-alcoholic drinks (1) only flavoured drinks containing less than 15 % of alcohol
The additives may be added individually or in combination The maximum level is applicable to the sum and the levels are expressed as the free acid. The maximum level is expressed as P2O5 limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950). 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 Maximum usable levels are expressed in free acid Maximum usable levels are expressed in free imide Ingoing amount, residues not detectable
Ready-to-eat savouries and snacks Potato-, cereal-, flour- or starch-based snacks Group I Group II Group III Additives Colours at quantum satis Food colours with combined maximum limit quantum satis 100 excluding extruded or expanded savoury snack products
EN
162
EN
Group III E 160b E 160b E 160d E 200 - 203; 214 - 219 E 220 - 228 E 310 - 320 E 338 - 452 E 392 E 405 E 416 E 481 - 482 E 481 - 482 E 901 E 902 E 903 E 904 E 950 E 951 E 954 E 955 E 959 E 961 E 961
Food colours with combined maximum limit Annatto, Bixin, Norbixin Annatto, Bixin, Norbixin Lycopene Sorbic acid - sorbates; phydroxybenzoates Sulphur dioxide - sulphites Gallates, TBHQ and BHA Phosphoric acid - phosphates - di - tri- and polyphosphates Extracts of rosemary Propane-1, 2-diol alginate Karaya gum Stearoyl-2- lactylates Stearoyl-2- lactylates Beeswax, white and yellow Candelilla wax Carnauba wax Shellac Acesulfame K Aspartame Saccharin and its Na, K and Ca salts Sucralose Neohesperidine DC Neotame Neotame
200 10 20 30 1000 50 200 5000 50 3000 5000 2000 5000 quantum satis quantum satis 200 quantum satis 350 500 100 200 50 18 2 (52) (1) (1) (1) (2) (5) (3) (1) (1) (4) (41) (46)
only extruded or expanded savoury snack products exlcuding extruded or expanded savoury snack products only extruded or expanded savoury snack products
only cereal- and potato-based snacks only cereal-based snack foods
only cereal- and potato-based snacks only cereal- and potato-based snacks only cereal based snacks only cereal- and potato based snacks as glazing agents only as glazing agents only as glazing agents only as glazing agents only
as flavour enhancer only
EN
163
EN
E 962
Salt of aspartame-acesulfame (1): (2): (3): (4): (5): (11): (41): (49): (50): (52): (46):
500
(11)b, (49), (50)
The additives may be added individually or in combination The maximum level is applicable to the sum and the levels are expressed as the free acid. 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. The maximum level is expressed as P2O5 E 214 219: p-hydroxybenzoates (PHB), maximum 300 mg/kg Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent Expressed on fat basis The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950). 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 Maximum usable levels are expressed in free imide As the sum of carnosol and carnosic acid
15.2
Processed nuts Group I Group II Group III E 160b E 160d E 200 - 203; 214 - 219 E 220 - 228 E 310 - 320 E 338 - 452 E 392 Additives Colours at quantum satis Food colours with combined maximum limit Annatto, Bixin, Norbixin Lycopene Sorbic acid - sorbates; phydroxybenzoates Sulphur dioxide - sulphites Gallates, TBHQ and BHA Phosphoric acid - phosphates - di - tri- and polyphosphates Extracts of rosemary quantum satis 100 10 30 1000 50 200 5000 200 (1) (2) (5) (3) (1) (13) (1) (4) (41) (46) only coated nuts only marinated nuts only savoury coated nuts only savoury coated nuts
EN
164
EN
E 416 E 901 E 902 E 903 E 904 E 950 E 951 E 954 E 955 E 959 E 961 E 961 E 962
Karaya gum Beeswax, white and yellow Candelilla wax Carnauba wax Shellac Acesulfame K Aspartame Saccharin and its Na, K and Ca salts Sucralose Neohesperidine DC Neotame Neotame Salt of aspartame-acesulfame (1): (2): (3): (4): (5): (11): (13): (41): (49): (50): (52):
10000 quantum satis quantum satis 200 quantum satis 350 500 100 200 50 18 2 500 (11)b, (49), (50) (52)
only coating for nuts as glazing agents only as glazing agents only as glazing agents only as glazing agents only
as flavour enhancer only
The additives may be added individually or in combination The maximum level is applicable to the sum and the levels are expressed as the free acid. 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. The maximum level is expressed as P2O5 E 214 219: p-hydroxybenzoates (PHB), maximum 300 mg/kg Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent Maximum limit expressed on fat Expressed on fat basis The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950). 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 Maximum usable levels are expressed in free imide
EN
165
EN
(46): 16. Group I Group II Group III Group IV E 160b E 160d E 200 - 203 E 200 - 203 E 200 - 213 E 210 - 213 E 234 E 280 - 283 E 297 E 338 - 452 E 338 - 452 E 355 - 357 E 355 - 357 E 355 - 357 E 363 E 416 E 427 E 432 - 436
Desserts excluding products covered in category 1, 3 and 4 Additives Colours at quantum satis Food colours with combined maximum limit Polyols Annatto, Bixin, Norbixin Lycopene Sorbic acid - sorbates Sorbic acid - sorbates Sorbic acid - sorbates; Benzoic acid - benzoates Benzoic acid - benzoates Nisin Propionic acid - propionates Fumaric acid Phosphoric acid - phosphates - di - tri- and polyphosphates Phosphoric acid - phosphates - di - tri- and polyphosphates Adipic acid - adipates Adipic acid - adipates Adipic acid - adipates Succinic acid Karaya gum Cassia gum Polysorbates quantum satis 150 quantum satis 10 30 1000 2000 300 500 3 1000 4000 3000 7000 1000 6000 1000 6000 6000 2500 3000 (1) only for dairy-based dessert and similar products (1) (4) (1) (4) (1) (1) (1) only dry powdered dessert mixes only dry powdered dessert mixes only gel-like desserts only fruit-flavoured desserts (1) (6) (1) (2) (1) (2) (1) (2) (1) (2) only Frugtgrd, Rote Grtze and Pasha only Ostkaka only non-heat-treated dairy-based desserts only frugtgrd and Rote Grtze only semolina and tapica and similar products only Christmas pudding only gel-like desserts, Fruit-flavoured desserts, Dry powdered dessert mixes only energy-reduced or with no added sugar
EN
166
EN
E 473 - 474 E 475 E 477 E 481 - 482 E 483 E 491 - 495 E 950 E 951 E 952 E 954 E 955 E 957 E 959 E 961 E 962
Sucrose esters of fatty acids sucroglycerides Polyglycerol esters of fatty acids Propane-1,2-diol esters of fatty acids Stearoyl-2- lactylates Stearyl tartrate Sorbitan esters Acesulfame K Aspartame Cyclamic acid and its Na and Ca salts Saccharin and its Na, K and Ca salts Sucralose Thaumatin Neohesperidine DC Neotame Salt of aspartame-acesulfame (1): (2): (4): (6): (11): (49): (50):
5000 2000 5000 5000 5000 5000 350 1000 250 100 400 5 50 32 350
(1)
(1) (1) only energy-reduced or with no added sugar only energy-reduced or with no added sugar (51) (52) only energy-reduced or with no added sugar only energy-reduced or with no added sugar only energy-reduced or with no added sugar as flavour enhancer only only energy-reduced or with no added sugar only energy-reduced or with no added sugar (11)a, (49), (50) only energy-reduced or with no added sugar
The additives may be added individually or in combination The maximum level is applicable to the sum and the levels are expressed as the free acid. The maximum level is expressed as P2O5 Propionic acid and its salts may be present in certain fermented products resulting from the fermentation process following good manufacturing practice. Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950). 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
EN
167
EN
(51): (52): 17.0 17.1
Maximum usable levels are expressed in free acid Maximum usable levels are expressed in free imide
Food supplements as defined in Directive 2002/46/EC excluding food supplements for infants and young children Food supplements supplied in a solid form including capsules and tablets and similar forms excluding chewable forms Group I Group II Group III Group IV E 160d E 200 - 213 E 310 - 321 E 338 - 452 E 392 E 405 E 416 E 426 E 432 - 436 E 459 E 468 E 473 - 474 E 475 E 491 - 495 E 551 - 559 Additives Colours at quantum satis Food colours with combined maximum limit Polyols Lycopene Sorbic acid - sorbates; Benzoic acid - benzoates Gallates, TBHQ, BHA and BHT Phosphoric acid - phosphates - di - tri- and polyphosphates Extracts of rosemary Propane-1, 2-diol alginate Karaya gum Soybean hemicellulose Polysorbates Beta-cyclodextrin Crosslinked sodium carboxy methyl cellulose Sucrose esters of fatty acids sucroglycerides Polyglycerol esters of fatty acids Sorbitan esters Silicon dioxide - silicates quantum satis 300 quantum satis 30 1000 400 quantum satis 400 1000 quantum satis 1500 quantum satis quantum satis 30000 quantum satis quantum satis quantum satis 10000 (1) (1) only foods in tablet and coated tablet form (46) (1) (2) (1) only when supplied in dried form and containing preparations of vitamine A and of combinations of vitamine A and D E 410, E 412, E 415 E 417 and E 425 may not be used to produce dehydrated foods intended to rehydrate on ingestion
EN
168
EN
E 901 E 902 E 903 E 904 E 950 E 951 E 952 E 954 E 955 E 959 E 961 E 961 E 962 E 1201 E 1202 E 1203 E 1204 E 1205 E 1505 E 1521
Beeswax, white and yellow Candelilla wax Carnauba wax Shellac Acesulfame K Aspartame Cyclamic acid and its Na and Ca salts Saccharin and its Na, K and Ca salts Sucralose Neohesperidine DC Neotame Neotame Salt of aspartame-acesulfame Polyvinylpyrrolidone Polyvinylpolypyrrolidone Polyvinyl alcohol (PVA) Pullulan Basic methacrylate copolymer Triethyl citrate Polyethylene glycols (1): (2): (11): (49): (50):
quantum satis quantum satis 200 quantum satis 500 2000 500 500 800 100 60 2 500 quantum satis quantum satis 18000 quantum satis 100 3500 10000 (56) only in capsule and tablet form only in capsule and tablet form (11)a, (49), (50) only foods in tablet and coated tablet form only foods in tablet and coated tablet form only in capsule and tablet form only in capsule and tablet form only as flavour enhancer (51) (52)
The additives may be added individually or in combination The maximum level is applicable to the sum and the levels are expressed as the free acid. limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950). 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
EN
169
EN
E 950 or E 951 (51): (52): (56): 17.2 Group I Group II Group III E 160d E 200 - 213 E 310 - 321 E 338 - 452 E 392 E 405 E 416 E 426 E 432 - 436 E 473 - 474 E 475 E 491 - 495 E 551 - 559 E 950 E 951 Maximum usable levels are expressed in free acid Maximum usable levels are expressed in free imide Maximum expressed as mg per solid dosage form, per a solid dosage form of 1000 mg
(46): As the sum of carnosol and carnosic acid Food supplements supplied in a liquid form Additives Colours at quantum satis Food colours with combined maximum limit Lycopene Sorbic acid - sorbates; Benzoic acid - benzoates Gallates, TBHQ, BHA and BHT Phosphoric acid - phosphates - di - tri- and polyphosphates Extracts of rosemary Propane-1, 2-diol alginate Karaya gum Soybean hemicellulose Polysorbates Sucrose esters of fatty acids sucroglycerides Polyglycerol esters of fatty acids Sorbitan esters Silicon dioxide - silicates Acesulfame K Aspartame quantum satis 100 30 2000 400 quantum satis 400 1000 quantum satis 1500 quantum satis quantum satis quantum satis quantum satis 10000 350 600 (1) (46) (1) (2) (1)
EN
170
EN
E 952 E 954 E 955 E 959 E 961 E 961 E 962
Cyclamic acid and its Na and Ca salts Saccharin and its Na, K and Ca salts Sucralose Neohesperidine DC Neotame Neotame Salt of aspartame-acesulfame (1): (2): (11): (49): (50): (51): (52): (46):
400 80 240 50 20 2 350
(51) (52)
only as flavour enhancer (11)a, (49), (50)
The additives may be added individually or in combination The maximum level is applicable to the sum and the levels are expressed as the free acid. Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950). 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 Maximum usable levels are expressed in free acid Mximum usable levels are expressed in free imide As the sum of carnosol and carnosic acid
17.3
Food supplements supplied in a syrup-type or chewable form Group I Group II Group IV Group III Group III E 160d E 310 - 321 Additives Colours at quantum satis Polyols Food colours with combined maximum limit Food colours with combined maximum limit Lycopene Gallates, TBHQ, BHA and BHT quantum satis quantum satis 300 100 30 400 (1) only solid food supplements only liquid food supplements
EN
171
EN
E 338 - 452 E 392 E 405 E 416 E 426 E 432 - 436 E 473 - 474 E 475 E 491 - 495 E 551 - 559 E 901 E 902 E 903 E 904 E 950 E 951 E 952 E 954 E 955 E 957 E 959 E 961 E 961 E 962
Phosphoric acid - phosphates - di - tri- and polyphosphates Extracts of rosemary Propane-1, 2-diol alginate Karaya gum Soybean hemicellulose Polysorbates Sucrose esters of fatty acids sucroglycerides Polyglycerol esters of fatty acids Sorbitan esters Silicon dioxide - silicates Beeswax, white and yellow Candelilla wax Carnauba wax Shellac Acesulfame K Aspartame Cyclamic acid and its Na and Ca salts Saccharin and its Na, K and Ca salts Sucralose Thaumatin Neohesperidine DC Neotame Neotame Salt of aspartame-acesulfame
quantum satis 400 1000 quantum satis 1500 quantum satis quantum satis quantum satis quantum satis 10000 quantum satis quantum satis 200 quantum satis 2000 5500 1250 1200 2400 400 400 185 2 2000 (11)a, (49), (50) only food supplements based on vitamine and/or mineral elements, as flavour enhancer (51) (52) (1) (46)
EN
172
EN
(1): (11): (49): (50): (51): (52): (46): 18 Group I
The additives may be added individually or in combination Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950). 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 Maximum usable levels are expressed in free acid Maximum usable levels are expressed in free imide As the sum of carnosol and carnosic acid
Processed foods not covered by categories 1 to 17, excluding foods for infants and young children Additives
EN
173
EN

+EC Regulation 1333-2008 SANCO 13065 2010

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EN

GSFA, Codex STAN 192-1995. OJ L 80, 26.3.2010, p. 19.

For the Commission Jos Manuel BARROSO The President

OJ L 164, 26.6.2009, p. 45. OJ L 10, 12.1.2002, p. 53. OJ L 124, 20.5.2009, p. 21.

OJ L 15, 17.1.2002, p. 19. OJ L 139, 30.4.2004, p. 55. OJ L 10, 12.1.2002, p. 58.

PART B: LIST OF ALL ADDITIVES

E 957 E 959 E 961 E 962 E 965 E 966 E 967 E 968

Thaumatin Neohesperidine DC Neotame Salt of aspartame-acesulfame Maltitols Lactitol Xylitol Erythritol

Additives other than colours and sweeteners

PART C: DEFINITIONS OF GROUPS OF ADDITIVES

May not be used in jelly mini-cups.

E 440 E 460 E 461 E 462 E 463 E 464 E 465 E 466

E 469 E 470a E 470b E 471 E 472a E 472b E 472c E 472d E 472e

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

Quantum satis (for purpose other than sweetening)

E 965 E 966 E 967 E 968

Maltitols Lactitol Xylitol Erythritol

Group II: Food colours authorised at quantum satis

Group III: Food colours with combined maximum limit

Group IV: Polyols

E-number E 200 E 202 E 203

E 210 213: Benzoic acid benzoates (BA)

E-number E 210 E 211 E 212 E 213

E-number E 200 E 202 E 203 E 210 E 211 E 212 E 213

E-number E 200 E 202 E 203 E 214 E 215 E 218 E 219

E 214 219: p-hydroxybenzoates (PHB)

E-number E 214 E 215 E 218 E 219

E 220 228: Sulphur dioxide sulphites

E-number E 220 E 221 E 222 E 223 E 224 E 226 E 227 E 228

E 249 250: Nitrites

E-number E 249 E 250

E 251 252: Nitrates

E-number E 251 E 252

E 280 283: Propionic acid propionates

E-number E 280 E 281 E 282 E 283

E 310 320: Gallates, TBHQ and BHA

E-number E 310 E 311 E 312 E 319 E 320

E-number E 338 E 339 E 340 E 341 E 343 E 450 E451 E 452

(m) E 355 357: Adipic acid adipates

E 432 436: Polysorbates

E-number E 432 E 433 E 434 E 435 E 436

E 473 474: Sucrose esters of fatty acids, Sucroglycerides

E-number E 473 E 474

E 481 482: Stearoyl-2- lactylates

E-number E 481 E 482

E 491 495: Sorbitan esters

E 492 E 493 E 494 E 495

Sorbitan tristearate Sorbitan monolaurate Sorbitan monooleate Sorbitan monopalmitate

E 520 523: Aluminium sulphates

E-number E 520 E 521 E 522 E 523

E 551 559: Silicon dioxide silicates

E-number E 551 E 552 E 553a E 553b E 554 E 555 E 556 E 559

E 620 625: Glutamic acid glutamates

E-number E 620 E 621 E 622 E 623 E 624 E 625

E 626 635: Ribonucleotic esters and ribonucleotides

PART D: FOOD CATEGORIES

No 853/2004 08.1.1 08.1.2 08.2 08.2.1 08.2.2 08.2.3 08.2.4

OJ L 183, 12.7.2002, p. 51.

PART E: AUTHORISED FOOD ADDITIVES AND CONDITIONS OF USE IN FOOD CATEGORIES

E 459 E 551 - 559

Beta-cyclodextrin Silicon dioxide - silicates

quantum satis quantum satis

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