Article 1The specific criteria of purity referred to in Article 6 (1) (b) of Directive 74/329/EEC are given in the Annex to this Directive.

Article 2As regards the substances referred to in the Annex under E 477, Member States may, until 31 December 1984, authorize for use in foodstuffs a product containing not more than 4 % dimer and trimer of propane-1,2-diol.

Article 3Member States shall bring into force the laws, regulations and administrative provisions necessary to comply with this Directive not later than 18 months after the notification of this Directive. They shall forthwith inform the Commission thereof.

Article 4This Directive is addressed to the Member States.

nullANNEXSPECIFIC CRITERIA OF PURITY FOR EMULSIFIERS, STABILIZERS, THICKENERS AND GELLING AGENTS FOR USE IN FOODSTUFFSGeneral observations(a)Where interpretation of the criteria set out below requires the definition of certain technical details, reference should be made to the methods of analysis established pursuant to Article 7 (2) of Directive 74/329/EEC.(b)Unless otherwise stated, the quantities and percentages shall be calculated in terms of weight of the product as such.(c)The specific criteria of purity applicable to substances E 322, E 339 (i), (ii) and (iii), E 340 (i), (ii) and (iii) and E 341 (i) and (ii) are laid down by Council Directive 78/664/EEC of 25 July 1978 laying down specific criteria of purity for antioxidants which may be used in foodstuffs intended for human consumptionOJ No L 223, 14. 8. 1978, p. 30.. The regime applicable to hydrolysed lecithins is set out in the same Directive.

A special method of analysis is required to determine this.E 341 — (iii) Tricalcium orthophosphateE 400 — Alginic acidE 401 — Sodium alginateE 402 — Potassium alginateE 403 — Ammonium alginateE 404 — Calcium alginateE 405 — Propane-1,2-diol alginateE 406 — AgarE 407 — CarrageenanE 410 — Locust bean gumE 412 — Guar gumE 413 — TragacanthE 414 — AcaciaE 415 — Xanthan gumE 420 — (i) SorbitolE 420 — (ii) Sorbitol syrupE 421 — MannitolE 422 — GlycerolE 440 (a) — PectinE 440 (b) — Amidated pectinE 450 (a) — (i) Disodium dihydrogen diphosphateE 450 (a) — (ii) Trisodium diphosphateE 450 (a) — (iii) Tetrasodium diphosphateE 450 (a) — (iv) Tetrapotassium diphosphateE 450 (b) — (i) Pentasodium triphosphateE 450 (b) — (ii) Pentapotassium triphosphateE 450 (c) — (i) Sodium polyphosphatesE 450 (c) — (ii) Potassium polyphosphatesE 460 — (i) Microcrystalline celluloseE 460 — (ii) Powdered celluloseE 461 — MethylcelluloseE 463 — HydroxypropylcelluloseE 464 — HydroxypropylmethylcelluloseE 465 — EthylmethylcelluloseE 466 — CarboxymethylcelluloseE 470 — Sodium, potassium and calcium salts of fatty acidsE 471 — Mono- and diglycerides of fatty acidsE 472 (a) — Acetic acid esters of mono- and diglycerides of fatty acidsE 472 (b) — Lactic acid esters of mono- and diglycerides of fatty acidsE 472 (c) — Citric acid esters of mono- and diglycerides of food fatty acidsE 472 (d) — Tartaric acid esters of mono- and diglycerides of food fatty acidsE 472 (e) — Mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acidsE 472 (f) — Mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acidsE — 473 Sucrose esters of fatty acidsE 474 — SucroglyceridesE 475 — Polyglycerol esters of non-polymerized fatty acidsE 477 — Propane-1,2-diol esters of fatty acidsE 481 — Sodium stearoyl-2-lactylateE 482 — Calcium stearoyl-2-lactylateE 483 — Stearyl tartrate

Chemical description	tricalcium diorthophosphate; Ca3 (PO4)2,hydroxyapatite; Ca5 (PO4) 3OH.
Appearance	Impalpable white powder.
Content	Not less than 90 % expressed as Ca3(PO4)2 after calcination at 800 ± 25 °C to constant weight.
Volatile matter	Not more than 10 % determined by calcination at 800 ± 25 °C to constant weight.
Fluoride	Not more than 50 mg/kg expressed as fluorine.
Chemical description	Linear glycuronoglycan consisting mainly of beta (1-4) linked D-mannuronic and alpha (1-4) linked L-guluronic acid units in pyranose ring form. Hydrophilic colloidal carbohydrate extracted by the use of dilute alkali from various species of brown seaweeds.
Description	Nearly odourless, tasteless, white to yellowish fibrous powder.
Content	Yields, on a volatile matter-free basis, not less than 20 % and not more than 23 % of carbon dioxide corresponding to not less than 91.0 % and not more than 104.5 % of alginic acid (equivalent weight 200).
Ash	Not more than 4 % on a volatile matter-free basis determined at 600 °C after drying at 105 °C for four hours.
Volatile matter	Not more than 15 % determined by drying at 105 °C for four hours.
Acid-insoluble ash (insoluble in approximately 3 N hydrochloric acid)	Not more than 2 %.
Chemical name	Sodium salt of alginic acid.
Description	Nearly odourless, tasteless white to yellowish fibrous or granular powder.
Content	Yields, on a volatile matter-free basis, not less than 18 % and not more than 21 % of carbon dioxide corresponding to not less than 90.8 % and not more than 106.0 % of sodium alginate (equivalent weight 222).
Ash	Not less than 18.0 % and not more than 27.0 % on a volatile matter-free basis determined at 600 °C after drying at 105 °C for four hours.
Volatile matter	Not more than 15 % determined by drying at 105 °C for four hours.
Acid-insoluble ash (insoluble in approximately 3 N hydrochloric acid)	Not more than 2 %.
Chemical name	Potassium salt of alginic acid.
Description	Nearly odourless, tasteless white to yellowish fibrous or granular powder.
Content	Yields, on a volatile matter-free basis, not less than 16.5 % and not more than 19.5 % of carbon dioxide corresponding to not less than 89.2 % and not more than 105.5 % of potassium alginate (equivalent weight 238).
Ash	Not less than 23 % and not more than 32 % on a volatile matter-free basis determined at 600 °C after drying at 105 °C for four hours.
Volatile matter	Not more than 15 % determined by drying at 105 °C for four hours.
Acid-insoluble ash (insoluble in approximately 3 N hydrochloric acid)	Not more than 2 %.
Chemical name	Ammonium salt of alginic acid.
Description	White to yellowish fibrous or granular powder.
Content	Yields, on a volatile matter-free basis, not less than 18 % and not more than 21 % of carbon dioxide corresponding to not less than 88.7 % and not more than 103.6 % of ammonium alginate (equivalent weight 217).
Ash	Not more than 4% on a volatile matter-free basis determined at 600 °C after drying at 105 °C for four hours
Volatile matter	Not more than 15% determined by drying at 105 °C for four hours.
Acid-insoluble ash (insoluble in approximately 3 N hydrochloric acid)	Not more than 2 %.
Chemical name	Calcium salt of alginic acid.
Description	Nearly odourless, tasteless white to yellowish fibrous or granular powder.
Content	Yields, on a volatile matter-free basis, not less than 18 % and not more than 21 % of carbon dioxide corresponding to not less than 89.6 % and not more than 104.5 % of calcium alginate (equivalent weight 219).
Ash	Not less than 15 % and not more than 24 % on a volatile matter-free basis determined at 600 °C after drying at 105 °C for four hours.
Volatile matter	Not more than 15 % determined by drying at 105 °C for four hours.
Acid-insoluble ash (insoluble in approximately 3 N hydrochloric acid)	Not more than 2 %.
Chemical description	Propane-1.2-diol ester of alginic acid; varies in composition according to its degree of esterification and the percentage of free and neutralized carboxyl groups in the molecule.
Description	Nearly odourless and tasteless, white to yellowish fibrous or granular powder.
Content	Yields, on a volatile matter-free basis, not less than 16 % and not more than 20 % of carbon dioxide.
Ash	Not more than 10 % on a volatile matter-free basis determined at 600 °C after drying at 105 °C for four hours.
Total propane-1,2-diol content	Not less than 15 % and not more than 36 %.
Free propane-1,2-diol content	Not more than 12 %.
Volatile matter	Not more than 20 % determined by drying at 105 °C for four hours.
Acid-insoluble ash (insoluble in approximately 3 N hydrochloric acid)	Not more than 2 %.
Chemical description	A hydrophilic colloidal polygalactoside, about 90 % of the galactose molecules being of the D-form and 10 % of the L-form. On about every tenth D-galactopyranose unit one of the hydroxyl groups is esterified with sulphuric acid which is neutralized by calcium, magnesium, potassium or sodium. It is extracted from certain marine algae of the families Gelidiaceae and Sphaerococcaceae and related red algae of the class Rhodophyceae.
Description	It occurs as white to pale yellow powder, fibres or flakes and is either odourless, or has a slight characteristic odour and a mucilaginous taste.
Ash	Not more than 6.5 % determined at 550 °C on a volatile matter-free basis.
Acid-insoluble ash (insoluble in approximately 3 N hydrochloric acid)	Not more than 0.5 % determined at 550 °C on a volatile matter-free basis.
Gelatin and other proteins	Dissolve about 1 g of agar in 100 ml of boiling water and allow to cool to about 50 °C. To 5 ml of the solution add 5 ml of trinitrophenol solution (1 g of anhydrous trinitrophenol/100 ml of hot water). No turbidity appears within 10 minutes.
Insoluble matter (in hot water)	Not more than 1 %.
Volatile matter	Not more than 20 % determined by drying at 105 °C for five hours.
Starch and dextrins	Boil 100 mg of agar in 100 ml of water. Cool and add a few drops of iodine solution (14 g I2 in a solution of 36 g KI in 100 ml H2O, add three drops of HCL and dilute to 1000 ml). No blue or red colour is produced.
Water absorption	Place 5 g of agar in a 100 ml graduated cylinder, fill to the mark with water, mix and allow to stand at about 25 °C for 24 hours. Pour the contents of the cylinder through moistened glass wool, allowing the water to drain into a second 100 ml graduated cylinder. Not more than 75 ml of water is obtained.
Chemical description	Carrageenan is obtained by aqueous extraction of seaweeds of Gigartinaceae, Solieriaceae, Hypneaceae and Furcellariaceae, families of the class Rhodophyceae (red seaweeds). No organic precipitants shall be used other than methanol, ethanol and isopropanol. Carrageenan consists chiefly of the potassium, sodium, magnesium and calcium salts of polysaccharide sulphate esters which, on hydrolysis, yield galactose and 3.6-anhydrogalactose. Carrageenan shall not be hydrolysed or otherwise chemically degraded.
Description	Yellowish to colourless, coarse to fine powder which is practically odourless and has a mucilaginous taste.
Volatile matter	Not more than 12 % determined by drying at 105 °C for four hours.
Sulphate	Not less than 15 % and not more than 40 % on a volatile matter-free basis, expressed as SO4.
Acid-insoluble ash (insoluble in 10 % w/v hydrochloric acid)	Not more than 1 % dry matter.
Acid-insoluble matter (insoluble in 1 % v/v sulphuric acid)	Not more than 2 % dry matter.
Ash	Not less than 15 % and not more than 40 % determined at 550 °C on a volatile matter-free basis.
Methanol, ethanol, isopropanol content	Not more than 1 % singly or in combination.
Viscosity of a 1.5 % solution at 75 °C	Not less than five centipoises.
Chemical description	Consists mainly of a high molecular weight hydrocolloidal polysaccharide, composed of galactopyranose and mannopyranose units combined through glycosidic linkages, which may be described chemically as galactomannan.
Description	Locust bean gum is the ground endosperm of the seeds of the carob tree, Cerationia siliqua (L.) Taub. (Fam. Leguminosae). It is a white to yellowish-white, nearly odourless powder.
Galactomannan content	Not less than 75 %.
Insoluble matter (in 0.4 N sulphuric acid)	Not more than 4 % after digestion for six hours.
Ash	Not more than 1.2 % determined at 800 °C.
Volatile matter	Not more than 14 % determined by drying to constant weight at 102 to 105 °C (three to five hours).
Protein (N × 6.25)	Not more than 7 %.
Chemical description	Consists mainly of a high molecular weight hydrocolloidal polysaccharide composed of galactopyranose and mannopyranose units combined through glycosidic linkages, which may be described chemically as galactomannan.
Description	Guar gum is the ground endosperm of the seeds of the guar plant, Cyamopsis tetragonolobus (L.) Taub. (Fam. Leguminosae). It is a white to yellowish-white, nearly odourless powder.
Galactomannan content	Not less than 75 %.
Insoluble matter (in 0.4 N sulphuric acid)	Not more than 4 % after digestion for six hours.
Ash	Not more than 1.5 % determined at 800 °C.
Volatile matter	Not more than 14 % determined by drying to constant weight at 102 to 105 °C (three to five hours).
Protein (N × 6.25)	Not more than 7 %.
Chemical description	Consists mainly of high molecular weight polysaccharides composed of galacto-arabans and acidic polysaccharides containing galacturonic acid groups.
Description	Tragacanth is a dried gummy exudate obtained from Astragalus gummifer Labillardiere, or other Asiatic species of Astragalus(Fam. Leguminosae).Unground tragacanth occurs as flattened, lamellated, frequently curved fragments or straight or spirally twisted linear pieces from 0.5 to 2.5 mm in thickness. It is white to pale yellow in colour. It is odourless and has an insipid, mucilaginous taste.Powdered tragacanth is white to yellowish-white in colour.
Viscosity of a 1 % solution at 25 °C	Not less than 250 centipoises.
Ash	Not more than 3.5 % determined at 550 °C.
Acid-insoluble ash (insoluble in approximately 3 N hydrochloric acid)	Not more than 0.5 % determined at 550 °C.
Karaya gum	Boil 1 g with 20 ml of water until a mucilage is formed. Add 5 ml of hydrochloric acid and again boil the mixture for five minutes. No permanent pink or red colour develops.
Chemical description	Consists mainly of high molecular weight polysaccharides and their calcium, potassium and magnesium salts, which on hydrolysis yield arabinose, galactose, rhamnose and glucuronic acid. It is obtained as a dried gummy exudate from the stems and branches of Acacia senegal (L) Willd. or of related species of Acacia (Fam. Leguminosae).
Description	Unground acacia occurs as white, yellowish-white or pale pinkish spheroidal tears of varying sizes or in angular fragments. It is also available commercially in the form of white or yellowish-white flakes, granules or powder.
Ash	Not more than 4 % determined at 550 °C.
Acid-insoluble ash (insoluble in approximately 3 N hydrochloric acid)	Not more than 0.5 % determined at 550 °C.
Insoluble matter (in approximately 3 N hydrochloric acid)	Not more than 1 %.
Volatile matter	Not more than 15 % determined by drying at 105 °C for five hours.
Starch or dextrin	Boil a 1 in 50 solution of the gum and cool. To 5 ml add one drop of iodine solution (14 g of iodine in a solution of 36 g of potassium iodide in 100 ml of water, add three drops of hydrochloric acid and dilute to 1000 ml). No bluish or reddish colour is produced.
Tannin	To 10 ml of a 1 in 50 solution add about 0.1 ml of ferric chloride solution (9 g FeCl3, 6H2O made up to 100 ml with water). No blackish colouration or blackish precipitate is formed.
Chemical description	Xanthan gum is a high molecular weight polysaccharide gum produced by pure-culture fermentation of a carbohydrate with Xanthomonas campestris, purified by recovery with ethanol or isopropanol, dried and milled. It contains D-glucose and D-mannose as the dominant hexose units, along with D-glucuronic acid and pyruvic acid, and is prepared as the sodium, potassium or calcium salt. Its solutions are neutral.
Description	Cream-coloured powder.
Content	Xanthan gum yields, on a volatile matter-free basis, not less than 4.2 % and not more than 5.0 % of carbon dioxide.
Volatile matter	Not more than 15 % determined by drying at 105 °C for 2 1/2 hours.
Ash	Not more than 16% on a volatile-matter-free basis determined at 600 °C after drying at 105 °C for four hours.
Pyruvic acid	Not less than 1.5 %.
Nitrogen	Not more than 1.5 %.
Isopropanol	Not more than 750 mg/kg.
Microbiological criteria	Viable cells of Xanthomonas campestris shall be absent.
Chemical name	D-sorbitol.
Description	White hygroscopic crystalline powder, flakes or granules, having a sweet taste.
Content	Sorbitol contains not less than 98 % of glycitols and not less than 91 % of D-sorbitol, on a dry-matter basis in each case. Glycitols are compounds with the structural formula CH2OH (CHOH)n CH2OH where "n" is an integer. That part of the product which is not D-sorbitol is composed mainly of mannitol, together with small quantities of other glycitols, where n ≤ 4, and minor quantities of hydrogenated oligosaccharides.
Water	Not more than 1 % (Karl Fischer).
Reducing sugars	Not more than 0.3 % on a dryweight basis, expressed as dextrose.
Total sugars	Not more than 1 % on a dryweight basis, expressed as dextrose.
Sulphated ash	Not more than 0.1 % at 800 ± 25 °C on a dryweight basis.
Sulphate	Not more than 0.01 % on a dryweight basis, expressed as SO4.
Chloride	Not more than 0.005 % on a dryweight basis, expressed as Cl.
Nickel	Not more than 2 mg/kg, expressed as Ni.
Description	Clear, colourless and sweet-tasting aqueous solution of sorbitol and hydrogenated oligosaccharides. That part of the product which is not D-sorbitol is composed mainly of hydrogenated oligosaccharides formed by the hydrogenation of glucose syrup used as raw material (in which case the syrup is non-crystallizing) or mannitol. Minor quantities of glycitols where n ≤ 4 may be present. Glycitols are compounds with the structural formula CH2OH (CHOH)n CH2OH, where "n" is an integer.
Content	Not less than 69 % total solids and not less than 50 % of D-sorbitol.
Reducing sugars	Not more than 0.3 % on a dryweight basis, expressed as dextrose.
Sulphated ash	Not more than 0.1 % on a dryweight basis (after ignition at 800 ± 25 °C).
Sulphate	Not more than 0.01 % on a dryweight basis, expressed as SO4.
Chloride	Not more than 0.005 % on a dryweight basis, expressed as Cl.
Nickel	Not more than 2 mg/kg, expressed as Ni.
Chemical name	D-mannitol.
Description	White crystalline solid which is odourless and has a sweet taste.
Content	Not less than 98 % of D-mannitol (C6H14O6) on a volatile matter-free basis.
Melting range	165 to 169 °C.
Volatile matter	Not more than 0.3 % determined by drying at 105 °C for four hours.
Reducing sugars	Not more than 0.05 %, expressed as dextrose.
Sulphate	Not more than 0.01 %, expressed as SO4.
Chloride	Not more than 0.007 %, expressed as Cl.
Ash	Not more than 0.1 % determined at 800 ± 25 °C.
Nickel	Not more than 2 mg/kg, expressed as Ni.
Description	Clear, colourless hygroscopic syrupy liquid with a sweet taste accompanied by a sensation of heat to the tongue.
Content	Not less than 98 % of glycerol (C3H8O3).
Specific gravity (25/25 °C)	Not less than 1.257.
Refractive index	1.471 to 1.474.
Acrolein, glucose and ammonium compounds	Heat a mixture of 5 ml of glycerol and 5 ml of potassium hydroxide solution (1 in 10) at 60 °C for five minutes. It neither becomes yellow nor emits an odour of ammonia.
Butanetriols	Not more than 0.2 %.
Chlorinated compounds (expressed as Cl)	Not more than 0.003 %.
Fatty acids and esters	Not more than 0.1 % calculated as butyric acid.
Sulphated ash	Not more than 0.01 % determined at 800 ± 25 °C.
Chemical description	Pectin consists mainly of the partial methyl esters of polygalacturonic acid and their sodium, potassium, calcium and ammonium salts.Pectin is obtained by aqueous extraction of appropriate edible plant material, usually citrus fruits or apples. No organic precipitants shall be used other than methanol, ethanol and isopropanol.
Description	White, light yellow, light grey or light brown powder.
Galacturonic acid	Not less than 65 % calculated on an ash and volatile matter-free basis after washing with acid and alcohol.
Volatile matter	Not more than 12 % determined by drying at 105 °C for two hours.
Acid-insoluble ash (insoluble in approximately 3 N hydrochloric acid)	Not more than 1 %.
Free methanol, ethanol and isopropanol content	Not more than 1 %, singly or in combination, on a volatile matter-free basis.
Sulphur dioxide residue	Not more than 50 mg/kg on a volatile matter-free basis.
Nitrogen content	Not more than 0.5 % determined after washing with acid and alcohol (kjeldahl).
Chemical description	Amidated pectin consists mainly of the partial methyl esters and amides of polygalacturonic acid and their ammonium, sodium, potassium and calcium salts. It is obtained by aqueous extraction of appropriate edible plant material, usually citrus fruits or apples and treatment with ammonia under alkaline conditions. No organic precipitants shall be used other than methanol, ethanol and isopropanol.
Description	White, light yellow, light grey or light brown powder.
Degree of amidation	Not more than 25 % of total carboxyl groups.
Galacturonic acid	Not less than 65 % calculated on an ash and volatile matter-free basis determined after washing with acid and alcohol.
Volatile matter	Not more than 12 % determined by drying at 105 °C for two hours.
Acid-insoluble ash (insoluble in approximately 3 N hydrochloric acid)	Not more than 1 %.
Free methanol, ethanol and isopropanol content	Not more than 1 %, singly or in combination, on a volatile matter-free basis.
Sulphur dioxide residue	Not more than 50 mg/kg on a volatile matter-free basis.
Nitrogen content	Not more than 2.5 % after washing with acid and alcohol (kjeldahl).
Description	White powder or grains.
Content	Not less than 95.0 % of Na2H2P2O7.
Content in P2O5	Not less than 63.0 % and not more than 64.0 %.
Volatile matter	Not more than 0.5 % determined by drying at 105 °C for four hours.
pH of 1 % solution	Not less than 3.7 and not more than 4.4.
Water insoluble matter	Not more than 0.6 %.
Fluoride	Not more than 10 mg/kg expressed as fluorine.
Description	White powder or grains. Occurs anhydrous or as a monohydrate.
Content	Not less than 95.0 % of Na3HP2O7 or of Na3HP2O7, H2O.
Content in P2O5	Not less than 57.5 % and not more than 58.5 % for the anhydrous salt. Not less than 53.6 % and not more than 54.6 % for the monohydrate.
pH of a 1 % solution	Not less than 6.7 and not more than 7.3.
Volatile matter	Not more than 0.5 % determined by drying at 105 °C for four hours.
Water insoluble matter	Not more than 0.2 %.
Fluoride	Not more than 10 mg/kg expressed as fluorine.
Description	White, crystalline or granular powder. Occurs anhydrous or as a decahydrate.
Content	Not less than 95.0 % of Na4P2O7 or of Na4P2O7, 10H2O.
Content in P2O5	Not less than 52.5 % and not more than 54.0 % for the anhydrous salt.Not less than 31.5 % and not more than 32.5 % for the decahydrate.
Loss on ignition	Not more than 0.5 % for the anhydrous salt, not less than 38 % and not more than 42 % for the decahydrate, in both cases determined after drying at 105 °C for four hours, followed by ignition at 550 °C for 30 minutes.
pH of a 1 % solution	Not less than 9.9 and not more than 10.7.
Water insoluble matter	Not more than 0.2 %.
Fluoride	Not more than 10 mg/kg expressed as fluorine.
Description	Colourless crystals or white, very hygroscopic powder.
Content	Not less than 95.0 % of K4P2O7.
Content in P2O5	Not less than 42.0 % and not more than 43.7 %.
Loss on ignition	Not more than 2 % after drying at 105 °C for four hours followed by ignition at 550 °C for 30 minutes.
pH of a 1 % solution	Not less than 10.0 and not more than 10.7.
Water insoluble matter	Not more than 0.2 %.
Fluoride (expressed as F)	Not more than 10 mg/kg.
Description	White, slightly hygroscopic granules or powder. Occurs anhydrous or as a hexahydrate.
Content	Not less than 85.0 % of Na5P3O10 or of Na5P3O10· 6H2O, the remainder being principally other sodium phosphates(E 450).
Content in P2O5	Not less than 56.0 % and not more than 58.0 % for the anhydrous salt.Not less than 43.0 % and not more than 45.0 % for the hexahydrate.
Loss on ignition	Not more than 0.5 % for the anhydrous salt and not more than 23.5 % for the hexahydrate, in both cases determined after drying at 105 °C for four hours followed by ignition at 550 °C for 30 minutes.
pH of a 1 % solution	Not less than 9.3 and not more than 10.1.
Water insoluble matter	Not more than 0.2 %.
Fluoride (expressed as F)	Not more than 10 mg/kg.
Description	White, very hygroscopic powder.
Content	Not less than 85.0 % of K5P3O10, the remainder being principally other potassium phosphates (E 450).
Content in P2O5	Not less than 46.5 % and not more than 48.0 %.
Loss on ignition	Not more than 0.5 % calculated on the P2O5 content after drying at 105 °C for four hours, followed by ignition at 550 °C for 30 minutes.
pH of a 1 % solution	Not less than 9.3 and not more than 10.1.
Water insoluble matter	Not more than 2 %.
Fluoride (expressed as F)	Not more than 10 mg/kg.
Chemical description	Heterogeneous mixtures of sodium salts of linear condensed polyphosphoric acids of general formula H(n+2) PnO(3n+1) where "n" is not less than 2.
Description	Fine white powders or crystals or colourless glassy platelets.
Content in P2O5	Not less than 59.5 % and not more than 70.0 %, calculated on the ignited basis.
Loss on ignition	Not more than 0.5 % after drying at 105 °C for four hours followed by ignition at 550 °C for 30 minutes.
pH of a 1 % solution	Not less than 3.6 and not more than 9.0.
Water insoluble matter	Not more than 0.2 %.
Fluoride	Not more than 10 mg/kg expressed as fluorine.
Cyclic phosphates	Not more than 8 %.
Chemical description	Heterogeneous mixtures of potassium salts of linear condensed polyphosphoric acids of general formula H(n+2)PnO(3n+1)where "n" is not less than 2.
Description	Fine white powders or crystals or colourless glassy platelets.
Content in P2O5	Not less than 53.5 % and not more than 61.5 %, calculated on the ignited basis.
Loss on ignition	Not more than 2 % after drying at 105 °C for four hours followed by ignition at 550 °C for 30 minutes.
pH of a 1 % solution	Not more than 7.8.
Water insoluble matter	Not more than 0.2 %.
Fluoride	Not more than 10 mg/kg expressed as fluorine.
Cyclic phosphates	Not more than 8 %.
Chemical description	Microcrystalline cellulose is purified partially depolymerized cellulose prepared by acid hydrolysis of alpha-cellulose obtained directly from fibrous plant material. It has a molecular weight of about 36000.
Description	A fine white or almost white odourless powder.
Volatile matter	Not more than 5 % determined by drying to constant weight at 105 °C.
pH	Shake about 5 g with 40 ml of carbon dioxide-free water for 20 minutes and centrifuge. The pH of the supernatant liquid is between 5.5 and 7.
Sulphated ash	Not more than 0.1 % determined at 800 ± 25 °C.
Water soluble substances	Not more than 0.16 %.
Diethyl ether extractable matter	Not more than 200 mg/kg.
Chloride	Not more than 350 mg/kg expressed as Cl.
Sulphate	Not more than 600 mg/kg expressed as SO4.
Chemical description	Powdered cellulose is purified mechanically disintegrated cellulose prepared by processing alpha-cellulose obtained directly from fibrous plant material. It has a molecular weight of 1.6 × 105 or greater.
Description	A white, odourless powder.
Content	Not less than 92 % (C12H20O10)n.
Volatile matter	Not more than 7 % determined by drying at 105 °C for three hours.
pH	Shake about 5 g with 40 ml of carbon-dioxide-free water for 20 minutes and centrifuge. The pH of the supernatant liquid is between 5.0 and 7.5.
Sulphated ash	Not more than 0.3 % determined at 800 ± 25 °C.
Water-soluble substances	Not more than 1 %.
Chemical description	Methylcellulose is cellulose obtained directly from fibrous plant material and partially etherified with methyl groups.
Description	Slightly hygroscopic white or slightly yellowish or greyishodourless and tasteless, granular or fibrous powder.
Chemical formula	The polymers contain substituted anhydroglucose units with the following general formula:C6H7O2 (OR1) (OR2) (OR3) whereR1, R2, R3 each may beH,CH3, orCH2 CH2 OH.
Molecular weight	From about 20000 to 380000.
Content of substituted groups	Not less than 25 % and not more than 33 % of methoxyl groups (-OCH3). Not more than 5 % of hydroxyethoxyl groups (-OCH2CH2OH).
Volatile matter	Not more than 10 % determined by drying to constant weight at 105 °C.
Sulphated ash	Not more than 1.5 % determined at 800 ± 25 °C.
pH of a 1 % solution	Not less than 5 and not more than 8.
Chemical description	Hydroxypropylcellulose is cellulose obtained directly from fibrous plant material and partially etherified with hydroxypropyl groups.
Description	Slightly hygroscopic white or slightly yellowish or greyish odourless and tasteless, granular or fibrous powder.
Chemical formula	The polymers contain substituted anhydroglucose units with the following general formula:C6H7O2 (OR1) (OR2) (OR3) whereR1, R2, R3 each may be any one of the following:H,CH2CHOHCH3,CH2CHO (CH2CHOHCH3) CH3,CH2CHO [CH2CHO (CH2CHOHCH3) CH3] CH3.
Molecular weight	From about 30000 to 1000000.
Content of substituted groups	Not more than 80.5 % of hydroxypropoxyl groups (-OCH2CHOHCH3) on a volatile matter-free basis, equivalent to not more than 4.6 hydroxypropyl groups per anhydroglucose unit.
pH of a 1 % solution	Not less than 5.0 and not more than 8.0.
Volatile matter	Not more than 10 % determined by drying to constant weight at 105 °C.
Sulphated ash	Not more than 0.5 % determined at 800 ± 25 °C.
Chemical description	Hydroxypropylmethylcellulose is cellulose obtained directly from fibrous plant material and partially etherified with methyl groups and containing a small degree of hydroxypropyl substitution.
Description	Slightly hygroscopic white or slightly yellowish or greyish odourless and tasteless, granular or fibrous powder.
Chemical formula	The polymers contain substituted anhydroglucose units with the following general formula:C6H7O2 (OR1) (OR2) (OR3) whereR1, R2and R3 each may be any one of the following:H,CH3,CH2CHOHCH3,CH2CHO (CH2CHOHCH3) CH3,CH2CHO [CH2CHO (CH2CHOHCH3)CH3] CH3.
Molecular weight	From about 13000 to 200000.
Content of substituted groups	Not less than 19 % and not more than 30 % of methoxyl groups (-OCH3) and not less than 3 % and not more than 12 % hydroxypropoxyl groups (-OCH2CHOHCH3) on a volatile matter-free basis.
pH of a 1 % solution	Not less than 5.0 and not more than 8.0.
Volatile matter	Not more than 10 % determined by drying to constant weight at 105 °C.
Sulphated ash	Not more than 1.5 % for products with viscosities greater than 50 cP and not more than 3.0 % for products with viscosities of 50 cP or less, determined at 800 ± 25 °C.
Chemical description	Ethylmethylcellulose is cellulose obtained directly from fibrous plant material and partially etherified with methyl and ethyl groups.
Description	Slightly hygroscopic white or slightly yellowish or greyish odourless and tasteless, granular or fibrous powder.
Chemical formula	The polymers contain substituted anhydroglucose units with the following general formula:C6H7O2 (OR1) (OR2) (OR3) whereR1, R2and R3 each may be any one of the following:H,CH3,CH2CH3.
Molecular weight	From about 30000 to 40000.
Content of substituted groups	Not less than 14.5 % and not more than 19.0 % of ethoxyl groups (-OC2H5) and not less than 3.5 % and not more than 6.5% of methoxyl groups (-OCH3) on a volatile matter-free basis.
Volatile matter	Fibrous form: not more than 15 %. Powdered form: not more than 10 %. determined by drying to constant weight at 105 °C in each case.
Sulphated ash	Not more than 0.6 % determined at 800 ± 25 °C.
pH of a 1 % solution	Not less than 5 and not more than 8.
Chemical description	Carboxymethylcellulose is the partial sodium salt of a carboxymethyl ether of cellulose, the cellulose being obtained directly from fibrous plant material.
Description	Slightly hygroscopic white or slightly yellowish or greyish odourless and tasteless, granular or fibrous powder.
Chemical formula	The polymers contain substituted anhydroglucose units with the following general formula:C6H7O2 (OR1) (OR2) (OR3) whereR1, R2and R3 each may be any one of the following:H,CH2COONa,CH2COOH.
Molecular weight	Higher than approximately 17000 (degree of polymerization approximately 100).
Content	Not less than 99.5 % of carboxymethylcellulose calculated on a volatile matter-free basis.
Sodium chloride and sodium glycolate	Not more than 0.5 % total, and not more than 0.4 % of sodium glycolate.
Degree of substitution	Not less than 0.2 and not more than 1.0 carboxymethyl groups (-CH2COOH) per anhydroglucose unit.
Sodium	Not more than 9.7 % on a volatile matter-free basis.
Volatile matter	Not more than 12 % determined by drying to constant weight at 105 °C.
pH of a 1 % solution	Not less than 6 and not more than 8.5.
Chemical description	Sodium, potassium and calcium salts of fatty acids occurring in food oils and fats, these salts being obtained either from edible fats or from distilled food fatty acids.
Description	White or creamy white light powders, flakes, or semi-solids.
Unsaponifiable matter	Not more than 2 %.
Free fatty acids	Not more than 3 % estimated as oleic acid.
Total glycerol (combined and free)	Not more than 10 %.
Free alkali	Not more than 0.1 % expressed as NaOH.
Matter insoluble in alcohol	Not more than 0.2 % (sodium and potassium salts only).
Volatile matter	Not more than 3 %.
Content of sodium, or potassium, or calcium	SodiumNot less than 9.0 % and not more than 14.0 % expressed as Na2O.PotassiumNot less than 13.0 % and not more than 21.5 % expressed as K2O.CalciumNot less than 8.5 % and not more than 13.0 % expressed as CaO.
Chemical description	Mono- and diglycerides of fatty acids consist of mixtures of glycerol mono-, di- and tri-esters of fatty acids occurring in food fats. They may contain small amounts of free fatty acids and glycerol.
Description	The product varies from a pale yellow to pale brown oily liquid to a white or slightly off-white hard waxy solid. The solids may be in the form of flakes, powders or small beads.
Mono- and di-ester content	Not less than 70 %.
Free fatty acids	Not more than 3 % estimated as oleic acid.
Free glycerol	Not more than 7 %.
Total glycerol	Not less than 16 % and not more than 33 %.
Polyglycerols	Not more than 4 % diglycerol and not more than 1 % higher polyglycerols both based on total glycerol content.
Water	Not more than 2 % (Karl Fischer).
Sulphated ash	Not more than 0.5 % determined at 800 ± 25 °C.
Note:These criteria are based on the product without E 470.
Chemical description	Esters of glycerol with acetic acid and fatty acids occurring in food fats. They may contain small amounts of free glycerol, free fatty acids, free acetic acid and free glycerides.
Description	Clear, mobile liquids to solids, from white to pale yellow in colour.
Total acetic acid content	Not less than 9 % and not more than 32 %.
Free fatty acids (and acetic acid)	Not more than 3 % estimated as oleic acid.
Free glycerol	Not more than 2 %.
Total glycerol	Not less than 14 % and not more than 31 %.
Sulphated ash	Not more than 0.5 % determined at 800 ± 25 °C.
Chemical description	Esters of glycerol with lactic acid and fatty acids occurring in food fats. They may contain small amounts of free glycerol, free fatty acids, free lactic acid and free glycerides.
Description	Soft to hard waxy solids.
Total lactic acid content	Not less than 13 % and not more than 45 %.
Free fatty acids	Not more than 3 % estimated as oleic acid.
Free glycerol	Not more than 2 %.
Total glycerol	Not less than 13 % and not more than 30 %.
Sulphated ash	Not more than 0.5 % determined at 800 ± 25 °C.
Note:These criteria are based on the product without E 470.
Chemical description	Esters of glycerol with citric acid and fatty acids occurring in food oils and fats. They may contain small amounts of free glycerol, free fatty acids, free citric acid and free glycerides. They may be partially or wholly neutralized with sodium hydroxide or with potassium hydroxide.
Description	Yellowish or light brown liquids to waxy solids or semi-solids.
Total citric acid content	Not less than 13 % and not more than 50 %.
Free fatty acids	Not more than 3 % estimated as oleic acid.
Free glycerol	Not more than 2 %.
Total glycerol	Not less than 11 % and not more than 29 %.
Sulphated ash	Not more than 0.5 % for the non-neutralized products and not more than 10.0 % for the partially or wholly neutralized products determined at 800 ± 25 °C.
pH of a 1 % solution	Not less than 3 and not more than 7.3.
Chemical description	Esters of glycerol with tartaric acid (E 334) and fatty acids occurring in food fats. They may contain small amounts of free glycerol, free fatty acids, free tartaric acid and free glycerides.
Description	Sticky viscous yellowish liquids to hard yellow waxes.
Total tartaric acid content	Not less than 15 % and not more than 50 %.
Free fatty acids	Not more than 3 % estimated as oleic acid.
Free glycerol	Not more than 2 %.
Total glycerol	Not less than 12 % and not more than 29 %.
Sulphated ash	Not more than 0.5 % determined at 800 ± 25 °C.
Chemical description	Esters of glycerol with mono- and diacetyl tartaric acids (obtained from E 334 tartaric acid) and fatty acids occurring in food fats. They may contain small amounts of free glycerol, free fatty acids, free tartaric and acetic acids and their combinations, and free glycerides.
Description	Sticky viscous liquids through a fat-like consistency to yellow waxes which hydrolyse in moist air to liberate acetic acid.
Total tartaric acid content	Not less than 10 % and not more than 40 %.
Total acetic acid content	Not less than 8 % and not more than 32 %.
Free fatty acids	Not more than 3 % estimated as oleic acid.
Free glycerol	Not more than 2 %.
Total glycerol	Not less than 11 % and not more than 28 %.
Sulphated ash	Not more than 0.5 % determined at 800 ± 25 °C.
Chemical description	Esters of glycerol with acetic and tartaric (E 334) acids and fatty acids occurring in food fats. They may contain small amounts of free glycerol, free fatty acids, free acetic and tartaric acids, and free glycerides.
Description	Clear mobile liquids to solids, from white to pale yellow in colour.
Total acetic acid	Not less than 10 % and not more than 20 %.
Total tartaric acid	Not less than 20 % and not more than 40 %.
Free acetic acid	Not less than 5.5 % and not more than 8.5 %.
Free tartaric acid	Not more than 1 %.
Free fatty acids	Not more than 3 % estimated as oleic acid.
Free glycerol	Not more than 2 %.
Total glycerol	Not less than 12 % and not more than 27 %.
Sulphated ash	Not more than 0.5 % determined at 800 ± 25 °C.
Chemical description	Essentially the mono- and di-esters of sucrose with fatty acids occurring in food fats. They may be prepared from sucrose and the methyl and ethyl esters of food fatty acids or by extraction from sucroglycerides. No organic solvent other than dimethylsulphoxide, dimethylformamide, ethyl acetate, isopropanol, isobutanol and methylethylketon may be used in their preparation.
Description	Soft solids, stiff gels or white to greyish-white powders.
Total sucrose fatty acid ester content	Not less than 80 %.
Total glyceride content	Not more than 20 %.
Free sucrose content	Not more than 5 %.
Free fatty acid content	Not more than 3 % estimated as oleic acid.
Sulphated ash	Not more than 2 % determined at 800 ± 25 °C.
Dimethylsulphoxide content	Not more than 2 mg/kg.
Dimethylformamide content	Not more than 1 mg/kg.
Methanol content	Not more than 10 mg/kg.
Isobutanol content	Not more than 10 mg/kg.
Methylethylketon content	Not more than 10 mg/kg.
Total ethyl acetate and isopropanol content	Not more than 350 mg/kg singly or in combination.
Note:These criteria are based on the product without E 470.
Chemical description	Sucroglycerides are produced by reacting sucrose with an edible fat or oil to produce a mixture of essentially mono- and di-esters of sucrose and fatty acids together with residual mono-, di- and tri-glycerides from that fat or oil. No organic solvents shall be used in their preparation other than cyclohexane, dimethylformamide, ethyl acetate, isobutano land isopropanol.
Description	Soft solid masses, stiff gels or white to off-white powders.
Total sucrose fatty acid ester content	Not less than 40 % and not more than 60 %.
Total glyceride content	Not less than 40 % and not more than 60 %.
Free sucrose content	Not more than 5 %.
Free fatty acid content	Not more than 3 % estimated as oleic acid.
Sulphated ash	Not more than 2 % determined at 800 ± 25 °C.
Dimethylformamide content	Not more than 1 mg/kg.
Methanol content	Not more than 10 mg/kg.
Total ethyl acetate and isopropanol content	Not more than 350 mg/kg singly or in combination.
Total cyclohexane and isobutanol content	Not more than 10 mg/kg singly or in combination.
Note:These criteria are based on the product without E 470.
Chemical description	Polyglycerol esters of fatty acids are produced by the esterification of polyglycerol with food fats or with fatty acids occurring in food fats. The polyglycerol moiety is predominantly di-, tri- and tetra-glycerol and contains not more than 10 % of polyglycerols equal to or higher than heptaglycerol.
Description	Yellow or light brown liquids or semi-solids.
Total fatty acid ester content	Not less than 90 %.
Free fatty acids	Not more than 6 % estimated as oleic acid.
Total glycerol and polyglycerol	Not less than 18 % and not more than 60 %.
Free glycerol and polyglycerol	Not more than 7 %.
Sulphated ash	Not more than 0.5 % determined at 800 ± 25 °C.
Note:These criteria are based on the product without E 470.
Chemical description	Consists chiefly of mixtures of propane-1,2-diol mono- and di-esters of fatty acids occurring in food fats. The alcohol moiety is exclusively propane-1,2-diol together with dimer and traces of trimer. Organic acids other than food fatty acids are absent.
Description	Waxy white flakes, beads or solids.
Total fatty acid ester content	Not less than 85 %.
Free propane-1,2-diol	Not more than 5 %.
Dimer and trimer of propane-1,2-diol	Not more than 0.5 %.
Free fatty acids	Not more than 6 % estimated as oleic acid.
Sulphated ash	Not more than 0.5 % determined at 800 ± 25 °C.
Total propane-1,2	Not less than 11 % and not more than 31 %.
Note:These criteria are based on the product without E 470.
Chemical description	A mixture of the sodium salts of stearoyl lactylic acids and minor amounts of sodium salts of other related acids, manufactured by the reaction of stearic acid and lactic acid. Other food fatty acids may also be present, free or esterified, due to their presence in the stearic acid used.
Description	Cream coloured powder or brittle solid with a characteristic odour.
Sodium content	Not less than 2.5 % and not more than 5 %.
Ester value	Not less than 90 and not more than 190 mg KOH/g.
Total lactic acid (free and combined)	Not less than 15 % and not more than 40 %.
Acid value	Not less than 60 and not more than 130 mg KOH/g.
Chemical description	A mixture of calcium salts of stearoyl lactylic acids with minor amounts of calcium salts of other related acids, manufactured by the reaction of stearic acid and lactic acid. Other food fatty acids may also be present, free or esterified due to their presence in the stearic acid used.
Description	White or slightly yellowish powder or brittle solid with a characteristic odour.
Calcium content	Not less than 1.0 % and not more than 5.2 %.
Ester value	Not less than 125 and not more than 190 mg KOH/g.
Total lactic acid (free and combined)	Not less than 15 % and not more than 40 %.
Acid value	Not less than 50 and not more than 130 mg KOH/g.
Chemical description	Stearyl tartrate is produced by the esterification of tartaric acid (E 334) with stearyl alcohol. It consists chiefly of the di-ester with minor amounts of mono-ester, tartaric acid and stearyl alcohol. Other esters may also be present due to the presence in the stearyl alcohol used of alcohols derived from food fatty acids other than stearic acid.
Description	Cream coloured unctuous solid (at 25 °C).
Total ester content	Not less than 90 %.
Total tartaric acid content	Not less than 18 % and not more than 35 %.
Unsaponifiable matter	Not less than 77 % and not more than 83 %.
Melting range	67 to 77 °C.
Ester value	Not less than 163 and not more than 180 mg KOH/g.
Iodine value	Not more than 4 (Wijs).
Acid value	Not more than 6 mg KOH/g.
Sulphated ash	Not more than 0.5 % determined at 800 ± 25 °C.

July 19, 1982	annex	Completion
July 19, 1982	article 2	Replacement

Council Directive 78/663/EEC of 25 July 1978 laying down specific criteria of purity for emulsifiers, stabilizers, thickeners and gelling agents for use in foodstuffs

Modified by

Council Directive 82/504/EEC of 12 July 1982 amending Directive 78/663/EEC laying down specific criteria of purity for emulsifiers, stabilizers, thickeners and gelling agents for use in foodstuffsM