European Parliament and Council Directive No 95/2/EC of 20 February 1995 on food additives other than colours and sweeteners
Modified by
  • Directive 96/85/EC of the European Parliament and of the Councilof 19 December 1996amending Directive 95/2/EC on food additives other than colours and sweeteners, 31996L0085, March 28, 1997
  • Directive 98/72/EC of the European Parliament and of the Councilof 15 October 1998amending Directive 95/2/EC on food additives other than colours and sweeteners, 31998L0072, November 4, 1998
  • Directive 2001/5/EC of the European Parliament and of the Councilof 12 February 2001amending Directive 95/2/EC on food additives other than colours and sweeteners, 32001L0005, February 24, 2001
  • Directive 2003/52/EC of the European Parliament and of the Councilof 18 June 2003amending Directive 95/2/EC as regards the conditions of use for a food additive E 425 konjac(Text with EEA relevance), 32003L0052, July 17, 2003
  • Regulation (EC) No 1882/2003 of the European Parliament and of the Councilof 29 September 2003adapting to Council Decision 1999/468/EC the provisions relating to committees which assist the Commission in the exercise of its implementing powers laid down in instruments subject to the procedure referred to in Article 251 of the EC Treaty, 32003R1882, October 31, 2003
  • Directive 2003/114/EC of the European Parliament and of the Councilof 22 December 2003amending Directive 95/2/EC on food additives other than colours and sweeteners, 32003L0114, January 29, 2004
  • Directive 2006/52/EC of the European Parliament and of the Councilof 5 July 2006amending Directive 95/2/EC on food additives other than colours and sweeteners and Directive 94/35/EC on sweeteners for use in foodstuffsCorrigendum to Directive 2006/52/EC of the European Parliament and of the Council of 5 July 2006 amending Directive 95/2/EC on food additives other than colours and sweeteners and Directive 94/35/EC on sweeteners for use in foodstuffs(Official Journal of the European Union L 204 of 26 July 2006), 32006L005232006L0052R(01), July 26, 2006
  • Regulation (EC) No 1333/2008 of the European Parliament and of the Councilof 16 December 2008on food additives(Text with EEA relevance), 32008R1333, December 31, 2008
  • Commission Directive 2010/69/EUof 22 October 2010amending the Annexes to European Parliament and Council Directive 95/2/EC on food additives other than colours and sweeteners(Text with EEA relevance), 32010L0069, October 23, 2010
Corrected by
  • Corrigendum to European Parliament and Council Directive No 95/2/EC of 20 February 1995 on food additives other than colours and sweeteners, 31995L0002R(01), October 14, 1995
  • Corrigendum to Directive 2006/52/EC of the European Parliament and of the Council of 5 July 2006 amending Directive 95/2/EC on food additives other than colours and sweeteners and Directive 94/35/EC on sweeteners for use in foodstuffs, 32006L0052R(01), March 17, 2007
European Parliament and Council Directive No 95/2/ECof 20 February 1995on food additives other than colours and sweeteners
Article 11.This Directive is a specific Directive forming a part of the comprehensive Directive, within the meaning of Article 3 of Directive 89/107/EEC, and applies to additives other than colours and sweeteners. It does not apply to enzymes other than those mentioned in the Annexes,2.Only additives which satisfy the requirements laid down by the Scientific Committee for Food may be used in foodstuffs.3.For the purpose of this Directive:(a)"preservatives" are substances which prolong the shelf-life of foodstuffs by protecting them against deterioration caused by micro-organisms;(b)"antioxidants" are substances which prolong the shelf-life of foodstuffs by protecting them against deterioration caused by oxidation, such as fat rancidity and colour changes;(c)"carriers", including carrier solvents, are substances used to dissolve, dilute, disperse or otherwise physically modify a food additive or flavouring without altering its function (and without exerting any technological effect themselves) in order to facilitate its handling, application or use;(d)"acids" are substances which increase the acidity of a foodstuff and/or impart a sour taste to it;(e)"acidity regulators" are substances which alter or control the acidity or alkalinity of a foodstuff;(f)"anti-caking agents" are substances which reduce the tendency of individual particles of a foodstuff to adhere to one another;(g)"anti-foaming agents" are substances which prevent or reduce foaming;(h)"bulking agents" are substances which contribute to the volume of a foodstuff without contributing significantly to its available energy value;(i)"emulsifiers" are substances which make it possible to form or maintain a homogenous mixture of two or more immiscible phases such as oil and water in a foodstuff;(j)"emulsifying salts" are substances which convert proteins contained in cheese into a dispersed form and thereby bring about homogenous distribution of fat and other components;(k)"firming agents" are substances which make or keep tissues of fruit or vegetables firm or crisp, or interact with gelling agents to produce or strengthen a gel;(l)"flavour enhancers" are substances which enhance the existing taste and/or odour of a foodstuff;(m)"foaming agents" are substances which make it possible to form a homogenous dispersion of a gaseous phase in a liquid or solid foodstuff;(n)"gelling agents" are substances which give a foodstuff texture through formation of a gel;(o)"glazing agents" (including lubricants) are substances which, when applied to the external surface of a foodstuff, impart a shiny appearance or provide a protective coating;(p)"humectants" are substances which prevent foodstuffs from drying out by counteracting the effect of an atmosphere having a low degree of humidity, or promote the dissolution of a powder in an aqueous medium;(q)"modified starches" are substances obtained by one or more chemical treatments of edible starches, which may have undergone a physical or enzymatic treatment, and may be acid or alkali thinned or bleached;(r)"packaging gases" are gases other than air, introduced into a container before, during or after the placing of a foodstuff in that container;(s)"propellants" are gases other than air which expel a foodstuff from a container;(t)"raising agents" are substances or combinations of substances which liberate gas and thereby increase the volume of a dough or a batter;(u)"sequestrants" are substances which form chemical complexes with metallic ions;(v)"stabilisers" are substances which make it possible to maintain the physico-chemical state of a foodstuff; stabilisers include substances which enable the maintenance of a homogenous dispersion of two or more immiscible substances in a foodstuff, substances which stabilise, retain or intensify an existing colour of a foodstuff and substances which increase the binding capacity of the food, including the formation of cross-links between proteins enabling the binding of food pieces into re-constituted food;(w)"thickeners" are substances which increase the viscosity of a foodstuff.4.Flour treatment agents other than emulsifiers are substances which are added to flour or dough to improve its baking quality.5.For the purposes of this Directive the following are not considered as food additives:(a)substances used for treatment of drinking water as provided for in Directive 80/778/EECOJ No L 229, 30. 8. 1980, p. 11. Directive as last amended by Directive 91/692/EEC (OJ No L 377, 31. 12. 1991, p. 48).;(b)products containing pectin and derived from dried apple pomace or peel of citrus fruits, or from a mixture of both, by the action of dilute acid followed by partial neutralization with sodium or potassium salts ("liquid pectin");(c)chewing gum bases;(d)white or yellow dextrin, roasted or dextrinated starch, starch modified by acid or alkali treatment, bleached starch, physically modified starch and starch treated by amylolitic enzymes;(e)ammonium chloride;(f)blood plasma, edible gelatin, protein hydrolysates and their salts, milk protein and gluten;(g)amino acids and their salts other than glutamic acid, glycine, cysteine and cystine and their salts and having no additive function;(h)caseinates and casein;(i)inulin.
Article 21.Only substances listed in Annexes I, III, IV and V may be used in foodstuffs for the purposes mentioned in Article 1(3) and Article 1(4),2.Food additives listed in Annex I are permitted in foodstuffs, for the purposes mentioned in Article 1(3) and Article 1(4), with the exception of those foodstuffs listed in Annex II, following the "quantum satis" principle,3.Except where specifically provided for, paragraph 2 does not apply to:(a)unprocessed foodstuffs,honey as defined in Directive 74/409/EECOJ No L 211, 12. 8. 1974, p. 10.non-emulsified oils and fats of animal or vegetable origin,butter,pasteurised and sterilised (including UHT) milk (including plain, skimmed and semi-skimmed) and plain pasteurised cream,unflavoured, live fermented milk products,natural mineral water as defined in Directive 80/777/EECOJ No L 229, 30. 8. 1980, p. 1. and spring water,coffee (excluding flavoured instant coffee) and coffee extracts,unflavoured leaf tea,sugars as defined in Directive 73/437/EECOJ No L 356, 27. 12. 1973, p. 71.,dry pasta, excluding gluten-free and/or pasta intended for hypoproteic diets, in accordance with Directive 89/398/EEC,natural unflavoured buttermilk (excluding sterilized buttermilk).Within the meaning of this Directive, the term "unprocessed" means not having undergone any treatment resulting in a substantial change in the original state of the foodstuffs; however, the foodstuffs may have been, for example, divided, parted, severed, boned, minced, skinned, pared, peeled, ground, cut, cleaned, trimmed, deep-frozen or frozen, chilled, milled or husked, packed or unpacked;(b)foods for infants and young children as referred to in Directive 89/398/EEC, including foods for infants and young children not in good health; these foodstuffs are subject to the provisions of Annex VI;(c)the foodstuffs listed in Annex II, which may contain only those additives referred to in that Annex and those additives referred to in Annexes III and IV under the conditions specified therein.4.Additives listed in Annexes III and IV may only be used in the foodstuffs referred to in those Annexes and under the conditions specified therein.5.Only those additives listed in Annex V may be used as carriers or carrier solvents for food additives and must be used under the conditions specified therein.6.The provisions of this Directive shall also apply to the corresponding foodstuffs intended for particular nutritional uses in accordance with Directive 89/398/EEC.7.Maximum levels indicated in the Annexes refer to foodstuffs as marketed, unless otherwise stated.8.In the Annexes to this Directive, "quantum satis" means that no maximum level is specified. However, additives shall be used in accordance with good manufacturing practice, at a level not higher than is necessary to achieve the intended purpose and provided that they do not mislead the consumer.
Article 31.The presence of a food additive is permissible:(a)in a compound foodstuff other than one mentioned in Article 2(3), to the extent to which the food additive is permitted in one of the ingredients of the compound foodstuff;(b)in a foodstuff where a flavouring has been added, to the extent to which the food additive is permitted in the flavouring in compliance with this Directive and has been carried over to the foodstuff via the flavouring, provided the food additive has no technological function in the final foodstuff; or(c)if the foodstuff is destined to be used solely in the preparation of a compound foodstuff and to an extent such that the compound foodstuff conforms to the provisions of this Directive.2.Paragraph 1 does not apply to infant formulae, follow-on formulae and processed cereal-based foods and baby foods, as referred to in Directive 89/398/EEC, except where specially provided for.3.The level of additives in flavourings shall be limited to the minimum necessary to guarantee the safety and quality of flavourings and to facilitate their storage. Furthermore, the presence of additives in flavourings must not mislead consumers or present a hazard to their health. If the presence of an additive in a foodstuff, as a consequence of adding flavourings, has a technological function in the foodstuff, it shall be considered as an additive of the foodstuff and not as an additive of the flavouring.
Article 4This Directive shall apply without prejudice to specific Directives permitting additives listed in the Annexes to be used as sweeteners or colours.
Article 5Where necessary, it may be decided by the procedure laid down in Article 6 of this Directive:whether a particular foodstuff not categorized at the moment this Directive was adopted belongs to a category of foodstuffs referred to in Article 2 or in one of the Annexes, orwhether a food additive listed in the Annexes and authorized at "quantum satis" is used in accordance with the criteria referred to in Article 2, orwhether a substance is a food additive within the meaning of Article 1.
Article 61.The Commission shall be assisted by the Standing Committee on the Food Chain and Animal Health, set up by Article 58 of Regulation (EC) No 178/2002OJ L 31, 1.2.2002, p. 1., hereinafter referred to as "the Committee".2.Where reference is made to this Article, Articles 5 and 7 of Decision 1999/468/ECCouncil Decision 1999/468/EC of 28 June 1999 laying down the procedures for the exercise of implementing powers conferred on the Commission (OJ L 184, 17.7.1999, p. 23). shall apply, having regard to the provisions of Article 8 thereof.The period laid down in Article 5(6) of Decision 1999/468/EC shall be set at three months.3.The Committee shall adopt its rules of procedure.
Article 7Member States shall, within three years of the entry into force of this Directive, establish systems to monitor the consumption and use of food additives and report their findings to the Commission.The Commission shall report to the European Parliament and the Council within five years of the entry into force of this Directive on the changes which have taken place in the food additives market, the levels of use and consumption.In accordance with the general criteria in point 4 of Annex II to Directive 89/107/EEC, within five years of the entry into force of this Directive, the Commission shall review the conditions of use referred to in this Directive, and propose amendments where necessary.
Article 81.Directives 64/54/EEC, 70/357/EEC, 74/329/EEC and 83/463/EEC are hereby repealed.2.References to these repealed Directives and to the purity criteria for certain food additives referred to in them shall henceforth be construed as references to this Directive.
Article 9Member States shall bring into force the laws, regulations and administrative provisions necessary to comply with this Directive not later than 25 September 1996 in order to:allow, by 25 September 1996 at the latest, trade in and use of products conforming to this Directive,prohibit by 25 March 1997 at the latest, trade in and use of products not conforming to this Directive; products put on the market or labelled before that date which do not comply with this Directive may, however, be marketed until stocks are exhausted.They shall forthwith inform the Commission thereof.When Member States adopt these measures, they shall contain a reference to this Directive or shall be accompanied by such reference on the occasion of their official publication. The methods of making such reference shall be laid down by the Member States.
Article 10This Directive shall enter into force on the seventh day following that of its publication in the Official Journal of the European Communities.
Article 11This Directive is addressed to the Member States.
nullANNEX IFOOD ADDITIVES GENERALLY PERMITTED FOR USE IN FOODSTUFFS NOT REFERRED TO IN ARTICLE 2 (3)Note1.Substances on this list may be added to all foodstuffs with the exception of those referred to in Article 2 (3) following the quantum satis principle.2.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.3.Explanation of symbols used:*The substances E 290, E 938, E 939, E 941, E 942, E 948 and E 949 may also be used in the foodstuffs referred to in Article 2 (3).#The substances E 410, E 412, E 415 and E 417 may not be used to produce dehydrated foodstuffs intended to rehydrate on ingestion.4.The substances listed under numbers E 400, E 401, E 402, E 403, E 404, E 406, E 407, E 407a, E 410, E 412, E 413, E 414, E 415, E 417, E 418 and E 440 may not be used in jelly mini-cups, defined, for the purpose of this Directive, as jelly confectionery of a firm consistence, contained in semi-rigid mini-cups or mini-capsules, intended to be ingested in a single bite by exerting pressure on the mini-cups or mini-capsule to project the confectionery into the mouth.
May be used only as a flour treatment agent.
E NoName
E 170Calcium carbonate
E 260Acetic acid
E 261Potassium acetate
E 262Sodium acetates
(i)Sodium acetate
(ii)Sodium hydrogen acetate (sodium diacetate)
E 263Calcium acetate
E 270Lactic acid
E 290Carbon dioxide*
E 296Malic acid
E 300Ascorbic acid
E 301Sodium ascorbate
E 302Calcium ascorbate
E 304Fatty acid esters of ascorbic acid
(i)Ascorbyl palmitate
(ii)Ascorbyl stearate
E 306Tocopherol-rich extract
E 307Alpha-tocopherol
E 308Gamma-tocopherol
E 309Delta-tocopherol
E 322Lecithins
E 325Sodium lactate
E 326Potassium lactate
E 327Calcium lactate
E 330Citric acid
E 331Sodium citrates
(i)Monosodium citrate
(ii)Disodium citrate
(iii)Trisodium citrate
E 332Potassium citrates
(i)Monopotassium citrate
(ii)Tripotassium citrate
E 333Calcium citrates
(i)Monocalcium citrate
(ii)Dicalcium citrate
(iii)Tricalcium citrate
E 334Tartaric acid (L(+)-)
E 335Sodium tartrates
(i)Monosodium tartrate
(ii)Disodium tartrate
E 336Potassium tartrates
(i)Monopotassium tartrate
(ii)Dipotassium tartrate
E 337Sodium potassium tartrate
E 350Sodium malates
(i)Sodium malate
(ii)Sodium hydrogen malate
E 351Potassium malate
E 352Calcium malates
(i)Calcium malate
(ii)Calcium hydrogen malate
E 354Calcium tartrate
E 380Triammonium citrate
E 400Alginic acid
E 401Sodium alginate
E 402Potassium alginate
E 403Ammonium alginate
E 404Calcium alginate
E 406Agar
E 407Carrageenan
E 407aProcessed eucheuma seaweed
E 410Locust bean gum #
E 412Guar gum #
E 413Tragacanth
E 414Acacia gum (gum arabic)
E 415Xanthan gum #
E 417Tara gum #
E 418Gellan gum
E 422Glycerol
E 440Pectins
(i)Pectin
(ii)amidated pectin
E 460Cellulose
(i)Microcrystalline cellulose
(ii)Powdered cellulose
E 461Methyl cellulose
E 462Ethyl cellulose
E 463Hydroxypropyl cellulose
E 464Hydroxypropyl methyl cellulose
E 465Ethyl methyl cellulose
E 466Carboxy methyl cellulose
Sodium carboxy methyl cellulose
Cellulose gum
E 469Enzymatically hydrolysed carboxy methyl cellulose
Enzymatically hydrolysed cellulose gum
E 470aSodium, potassium and calcium salts of fatty acids
E 470bMagnesium salts of fatty acids
E 471Mono- and diglycerides of fatty acids
E 472aAcetic acid esters of mono- and diglycerides of fatty acids
E 472bLactic acid esters of mono- and diglycerides of fatty acids
E 472cCitric acid esters of mono- and diglycerides of fatty acids
E 472dTartaric acid esters of mono- and diglycerides of fatty acids
E 472eMono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids
E 472fMixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids
E 500Sodium carbonates
(i)Sodium carbonate
(ii)Sodium hydrogen carbonate
(iii)Sodium sesquicarbonate
E 501Potassium carbonates
(i)Potassium carbonate
(ii)Potassium hydrogen carbonate
E 503Ammonium carbonates
(i)Ammonium carbonate
(ii)Ammonium hydrogen carbonate
E 504Magnesium carbonates
(i)Magnesium carbonate
(ii)Magnesium hydroxide carbonate (syn.: Magnesium hydrogen carbonate)
E 507Hydrochloric acid
E 508Potassium chloride
E 509Calcium chloride
E 511Magnesium chloride
E 513Sulphuric acid
E 514Sodium sulphates
(i)Sodium sulphate
(ii)Sodium hydrogen sulphate
E 515Potassium sulphates
(i)Potassium sulphate
(ii)Potassium hydrogen sulphate
E 516Calcium sulphate
E 524Sodium hydroxide
E 525Potassium hydroxide
E 526Calcium hydroxide
E 527Ammonium hydroxide
E 528Magnesium hydroxide
E 529Calcium oxide
E 530Magnesium oxide
E 570Fatty acids
E 574Gluconic acid
E 575Glucono-delta-lactone
E 576Sodium gluconate
E 577Potassium gluconate
E 578Calcium gluconate
E 640Glycine and its sodium salt
E 920L-Cysteine
E 938Argon*
E 939Helium*
E 941Nitrogen*
E 942Nitrous oxide*
E 948Oxygen*
E 949Hydrogen *
E 1103Invertase
E 1200Polydextrose
E 1404Oxidized starch
E 1410Monostarch phosphate
E 1412Distarch phosphate
E 1413Phosphated distarch phosphate
E 1414Acetylated distarch phosphate
E 1420Acetylated starch
E 1422Acetylated distarch adipate
E 1440Hydroxy propyl starch
E 1442Hydroxy propyl distarch phosphate
E 1450Starch sodium octenyl succinate
E 1451Acetylated oxidised starch
ANNEX IIFOODSTUFFS IN WHICH A LIMITED NUMBER OF ADDITIVES OF ANNEX I MAY BE USED
OJ No L 228, 16. 8. 1973, p. 23.Cocoa and chocolate products energy-reduced or with no added sugars are not covered by Annex II.OJ No L 244, 30. 9. 1993, p. 23.OJ No L 205, 13. 8. 1979, p. 5.OJ No L 24, 30. 1. 1976, p. 49.OJ No L 84, 27. 3. 1987, p. 1.OJ No L 373, 31. 12. 1988, p. 59.OJ No L 231, 13. 8. 1992, p. 1.OJ No L 176, 3. 7. 1984, p. 6.
FoodstuffAdditiveMaximum level
Cocoa and chocolate products as defined in Directive 73/241/EECE 330Citric acid0,5 %
E 322Lecithinsquantum satis
E 334Tartaric acid0,5 %
E 422Glycerolquantum satis
E 471Mono- and diglycerides of fatty acidsquantum satis
E 170Calcium carbonate7 % on dry matter without fat expressed as potassium carbonates
E 500Sodium carbonates
E 501Potassium carbonates
E 503Ammonium carbonates
E 504Magnesium carbonates
E 524Sodium hydroxide
E 525Potassium hydroxide
E 526Calcium hydroxide
E 527Ammonium hydroxide
E 528Magnesium hydroxide
E 530Magnesium oxide
E 414Acacia gumas glazing agents only quantum satis
E 440Pectins
E 472cCitric acid esters of mono- and diglycerides of fatty acidsquantum satis
Fruit juices and nectars as defined in Directive 93/77/EECE 300Ascorbic acidquantum satis
Pineapple juice as defined in Directive 93/77/EECE 296Malic acid3 g/l
Nectars as defined in Directive 93/77/EECE 330Citric acid5 g/l
E 270Lactic acid5 g/l
Grape juice as defined in Directive 93/77/EECE 170Calcium carbonatequantum satis
E 336Potassium tartratesquantum satis
Fruit juices as defined in Directive 93/77/EECE 330Citric acid3 g/l
Extra jam and extra jelly, as defined in Directive 79/693/EECE 440Pectinsquantum satis
E 270Lactic acidquantum satis
E 296Malic acid
E 300Ascorbic acid
E 327Calcium lactate
E 330Citric acid
E 331Sodium citrates
E 333Calcium citrates
E 334Tartaric acid
E 335Sodium tartrates
E 350Sodium malates
E 471Mono- and diglycerides of fatty acidsquantum satis
Jam, jellies and marmalades as defined in Directive 79/693/EEC and other similar fruit spreads including low-calorie productsE 440Pectinsquantum satis
E 270Lactic acidquantum satis
E 296Malic acid
E 300Ascorbic acid
E 327Calcium lactate
E 330Citric acid
E 331Sodium citrates
E 333Calcium citrates
E 334Tartaric acid
E 335Sodium tartrates
E 350Sodium malates
E 400Alginic acid10 g/kg (individually or in combination)
E 401Sodium alginate
E 402Potassium alginate
E 403Ammonium alginate
E 404Calcium alginate
E 406Agar
E 407Carrageenan
E 410Locust bean gum
E 412Guar gum
E 415Xanthan gum
E 418Gellan gum
E 471Μοno and diglycerides of fatty acidsquantum satis
E 509Calcium chloridequantum satis
E 524Sodium hydroxide
Partially dehydrated and dehydrated milk as defined in Directive 76/118/EECE 300Ascorbic acidquantum satis
E 301Sodium ascorbate
E 304Fatty acid esters of ascorbic acid
E 322Lecithins
E 331Sodium citrates
E 332Potassium citrates
E 407Carrageenan
E 500 (ii)Sodium bicarbonate
E 501 (ii)Potassium bicarbonate
E 509Calcium chloride
Plain pasteurised creamE 401Sodium alginatequantum satis
E 402Potassium alginate
E 407Carrageenan
E 466Sodium carboxy methyl cellulose
E 471Mono- and diglycerides of fatty acids
Frozen and deep-frozen unprocessed fruit and vegetables; prepacked, refrigerated unprocessed fruit and vegetables ready for consumption and prepacked unprocessed and peeled potatoes.E 296Malic acidquantum satis (only for peeled potatoes)
E 300Ascorbic acidquantum satis
E 301Sodium ascorbate
E 302Calcium ascorbate
E 330Citric acid
Fruit compoteE 331Sodium citrates
E 332Potassium citrates
Unprocessed fish, crustaceans and molluscs, including such products frozen and deep- frozenE 333Calcium citrates
E 440Pectinquantum satis (only for fruit compote other than apple)
E 509Calcium chloride
Quick-cook riceE 471Mono- and diglycerides of fatty acidsquantum satis
E 472aAcetic acid esters of mono- and diglycerides of fatty acids
Non emulsified oils and fats of animal or vegetable origin (except virgin oils and olive oils)E 304Fatty acid esters of ascorbic acidquantum satis
E 306Tocopherol-rich extract
E 307Alpha-tocopherol
E 308Gamma-tocopherol
E 309Delta-tocopherol
E 322Lecithins30 g/l
E 471Mono- and diglycerides of fatty acids10 g/l
E 330Citric acidquantum satis
E 331Sodium citrates
E 332Potassium citrates
E 333Calcium citrates
Non-emulsified oils and fats of animal or vegetable origin (except virgin oils and olive oils) specifically intended for cooking and/or frying purposes or for the preparation of gravyE 270Lactic acidquantum satis
E 300Ascorbic acid
E 304Fatty acid esters of ascorbic acid
E 306Tocopherol-rich extract
E 307Alpha-tocopherol
E 308Gamma-tocopherol
E 309Delta-tocopherol
E 322Lecithins30 g/l
E 471Mono- and diglycerides of fatty acids10 g/l
E 472 cCitric acid esters of mono-and diglycerides of fatty acidsquantum satis
E 330Citric acid
E 331Sodium citrates
E 332Potassium citrates
E 333Calcium citrates
Refined olive oil, including olive pomace oilE 307Alfa-tocopherol200 mg/l
Ripened cheeseE 170Calcium carbonatequantum satis
E 504Magnesium carbonates
E 509Calcium chloride
E 575Glucono-delta-lactone
E 500iiSodium hydrogen carbonatequantum satis (only for sour milk cheese)
Mozzarella and whey cheeseE 260Acetic acidquantum satis
E 270Lactic acidquantum satis
E 330Citric acid
E 460 (ii)Powdered cellulosequantum satis (only for grated and sliced cheese)
E 575Glucono-delta-lactone
Canned and bottled fruit and vegetablesE 260Acetic acidquantum satis
E 261Potassium acetate
E 262Sodium acetates
E 263Calcium acetate
E 270Lactic acid
E 296Malic acidquantum satis
E 300Ascorbic acid
E 301Sodium ascorbate
E 302Calcium ascorbate
E 325Sodium lactate
E 326Potassium lactate
E 327Calcium lactate
E 330Citric acid
E 331Sodium citrates
E 332Potassium citrates
E 333Calcium citrates
E 334Tartaric acid
E 335Sodium tartrates
E 336Potassium tartrates
E 337Sodium potassium tartrate
E 509Calcium chloride
E 575Glucono-delta-lactone
GehaktE 300Ascorbic Acidquantum satis
E 301Sodium ascorbate
E 302Calcium ascorbate
E 330Citric acidquantum satis
E 331Sodium citrates
E 332Potassium citrates
E 333Calcium citrates
Pre-packed preparations of fresh minced meatE 261Potassium acetatequantum satis
E 262iSodium acetate
E 262iiSodium hydrogen acetate
E 300Ascorbic acid
E 301Sodium ascorbate
E 302Calcium ascorbate
E 325Sodium lactate
E 326Potassium lactate
E 330Citric acid
E 331Sodium citrates
E 332Potassium citrates
E 333Calcium citrates
Bread prepared solely with the following ingredients: wheat-flour, water, yeast or leaven, saltE 260Acetic acidquantum satis
E 261Potassium acetate
E 262Sodium acetates
E 263Calcium acetate
E 270Lactic acid
E 300Ascorbic acid
E 301Sodium ascorbate
E 302Calcium ascorbate
E 304Fatty acid esters of ascorbic acid
E 322Lecithins
E 325Sodium lactate
E 326Potassium lactate
E 327Calcium lactate
E 471Mono- and diglycerides of fatty acids
E 472aAcetic acid esters of mono- and diglycerides of fatty acids
E 472dTartaric acid esters of mono- and diglycerides of fatty acids
E 472eMono- and diacetyl tartaric acid esters of mono-and diglycerides of fatty acids
E 472fMixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids
Pain courant français; Friss búzakenyér, fehér és félbarna kenyerekE 260Acetic acidquantum satis
E 261Potassium acetate
E 262Sodium acetates
E 263Calcium acetate
E 270Lactic acid
E 300Ascorbic acid
E 302Calcium ascorbate
E 304Fatty acid esters of ascorbic acid
E 322Lecithins
E 325Sodium lactate
E 326Potassium lactate
E 327Calcium lactate
E 471Mono- and diglycerides of fatty acids
Fresh pastaE 270Lactic acidquantum satis
E 300Ascorbic acid
E 301Sodium ascorbate
E 322Lecithins
E 330Citric acid
E 334Tartaric acid
E 471Mono- and diglycerides of fatty acids
E 575Glucono-delta-lactone
Wines and sparkling wines and partially fermented grape mustAdditives authorized:
in accordance with Regulations (EEC) No 822/87, (EEC) No 4252/88, (EEC) No 2332/92 and (EEC) No 1873/84 and their implementing regulations,
in accordance with Regulation (EEC) No 1873/84 authorizing the offer or disposal for direct human consumption of certain imported wines which may have undergone oenological processes not provided for in Regulation (EEC) No 337/79pro memoria
BeerE 270Lactic acidquantum satis
E 300Ascorbic acid
E 301Sodium ascorbate
E 330Citric acid
E 414Acacia gum
Foie gras, foie gras entier, blocs de foie gras; Libamáj, libamáj egészben, libamáj tömbbenE 300Ascorbic acidquantum satis
E 301Sodium ascorbate
Pineapple and passion fruit juices and nectarsE 440Pectins3 g/l
Sliced and grated ripened cheeseE 170Calcium carbonatequantum satis
E 504Magnesium carbonates
E 509Calcium chloride
E 575Glucono-delta-lactone
E 460Celluloses
Soured-cream butterE 500Sodium carbonatesquantum satis
UHT goat milkE 331Sodium citrates4 g/l
Chestnuts in liquidE 410Locust bean gumquantum satis
E 412Guar gum
E 415Xanthane gum
Unflavoured live fermented cream products and substitute products with a fat content of less than 20 %E 406Agarquantum satis
E 407Carrageenan
E 410Locust bean gum
E 412Guar gum
E 415Xanthan gum
E 440Pectins
E 460Cellulose
E 466Carboxy methyl cellulose
E 471Mono- and diglycerides of fatty acids
E 1404Oxidised starch
E 1410Monostarch phosphate
E 1412Distarch phosphate
E 1413Phosphated distarch phosphate
E 1414Acetylated distarch phosphate
E 1420Acetylated starch
E 1422Acetylated distarch adipate
E 1440Hydroxyl propyl starch
E 1442Hydroxy propyl distarch phosphate
E 1450Starch sodium octenyl succinate
E 1451Acetylated oxidised starch
ANNEX IVOTHER PERMITTED ADDITIVESThe maximum levels of use indicated refer to foodstuffs ready for consumption prepared following manufacturers' instructions.
OJ L 316, 9. 12. 1994, p. 2.E 493 only.E 492 only.Asbestos free.E 553b only.If E 950, E 951, E 957 and E 959 are used in combination in chewing gum, the maximum level for each is reduced proportionally.These substances may not be used to produce dehydrated foodstuffs intended to rehydrate on ingestion.OJ L 160, 12.6.1989, p. 1.Spice oleoresins are defined as extracts of spices from which the extraction solvent has been evaporated leaving a mixture of the volatile oil and resinous material from the spice.In the following applications the indicated maximum levels of phosphoric acid and the phosphates E 338, E 339, E 340, E 341, E 343, E 450, E 451 and E 452 may be added individually or in combination (expressed as P2O5):
E NoNameFoodstuffMaximum level
E 297Fumaric acid(pro memoria)Wine in accordance with Regulation (EEC) No 1873/84 authorizing the offer or disposal for direct human consumption of certain imported wines which may have undergone oenological processes not provided for in Regulation (EEC) No 337/79
Fillings and toppings for fine bakery wares2,5 g/kg
Sugar confectionery1 g/kg
Gel-like dessertsFruit-flavoured dessertsDry powdered dessert mixes4 g/kg
Instant powders for fruit based drinks1 g/l
Instant products for preparation of flavoured tea and herbal infusions1 g/kg
Chewing gum2 g/kg
E 338Phosphoric acidNon-alcoholic flavoured drinks700 mg/l
Sterilised and UHT milk1 g/l
Candied fruits800 mg/kg
Fruit preparations800 mg/kg
E 339Sodium phosphatesPartly dehydrated milk with less than 28 % solids1 g/kg
(i)Monosodium phosphatePartly dehydrated milk with more than 28 % solids1,5 g/kg
(ii)Disodium phosphateDried milk and dried skimmed milk2,5 g/kg
(iii)Trisodium phosphatePasteurised, sterilised and UHT creams5 g/kg
Whipped cream and vegetable fat analogues5 g/kg
Unripened cheese (except Mozzarella)2 g/kg
E 340Potassium phosphatesProcessed cheese and processed cheese analogues20 g/kg
(i)Monopotassium phosphateMeat products5 g/kg
(ii)Dipotassium phosphateSport drinks and prepared table waters0,5 g/l
(iii)Tripotassium phosphateFood supplements as defined in Directive 2002/46/ECquantum satis
Salt and its substitutes10 g/kg
Vegetable protein drinks20 g/l
Whey protein containing sport drinks4 g/kg
E 341Calcium phosphatesBeverage whiteners30 g/kg
(i)Monocalcium phosphateBeverage whiteners for vending machines50 g/kg
(ii)Dicalcium phosphateEdible ices1 g/kg
(iii)Tricalcium phosphateDesserts3 g/kg
Dry powdered dessert mixes7 g/kg
E 343Magnesium phosphatesFine bakery wares20 g/kg
(i)Monomagnesium phosphateFlour2,5 g/kg
(ii)Dimagnesium phosphateFlour, self-raising20 g/kg
Soda bread20 g/kg
Liquid egg (white, yolk or whole egg)10 g/kg
E 450DiphosphatesSauces5 g/kg
(i)Disodium diphosphateSoups and broths3 g/kg
(ii)Trisodium diphosphateInstant tea and instant herbal infusions2 g/kg
(iii)Tetrasodium diphosphateCider and perry2 g/l
(v)(SIC! (iv)) Tetrapotassium diphosphateChewing-gumquantum satis
Dried powdered foodstuffs10 g/kg
(vi)(SIC! (v)) Dicalcium diphosphateChocolate and malt dairy-based drinks2 g/l
(vii)(SIC! (vi)) Calcium dihydrogen diphosphateAlcoholic drinks (excluding wine and beer)1 g/l
Breakfast cereals5 g/kg
Snacks5 g/kg
E 451TriphosphatesSurimi1 g/kg
Fish and crustacean paste5 g/kg
(i)Pentasodium triphosphateToppings (syrups for pancakes, flavoured syrups for milkshakes and ice cream; similar products)3 g/kg
(ii)Pentapotassium triphosphateSpecial formulae for particular nutritional uses5 g/kg
Glazings for meat and vegetable products4 g/kg
E 452PolyphosphatesSugar confectionery5 g/kg
(i)Sodium polyphosphateIcing sugar10 g/kg
(ii)Potassium polyphosphateNoodles2 g/kg
(iii)Sodium calcium polyphosphateBatters12 g/kg
(iv)Calcium polyphosphateFillets of unprocessed fish, frozen and deep-frozen5 g/kg
Unprocessed and processed molluscs and crustaceans frozen and deep-frozen5 g/kg
Processed potato products (including frozen, deep-frozen, chilled and dried processed products) and pre-fried frozen and deep-frozen potatoes5 g/kg
Spreadable fats excluding butter5 g/kg
Soured-cream butter2 g/kg
Canned crustacean products1 g/kg
Waterbased emulsion sprays for coating baking tins30 g/kg
Coffee based drinks for vending machines2 g/l
Flavourings40 g/kg
E 468Crosslinked sodium carboxy methyl celluloseFood supplements as defined in Directive 2002/46/EC supplied in solid form30 g/kg
E 431Polyoxyethylene (40) stearate(pro memoria)Wine in accordance with Regulation (EEC) No 1873/84 authorizing the offer or disposal for direct human consumption of certain imported wines which may have undergone oenological processes not provided for in Regulation (EEC) No 337/79
E 353Metatartaric acidWine in accordance with Regulations (EEC) No 822/87, (EEC) No 4252/88, (EEC) No 2332/92 and (EEC) No 1873/84 and their implementing regulations
Made wine100 mg/l
E 355E 356E 357Adipic acidSodium adipatePotassium adipateFillings and toppings for fine bakery waresDry powdered dessert mixesGel-like dessertsFruit-flavoured dessertsPowders for home preparation of drinks2 g/kg1 g/kg6 g/kg1 g/kg10 g/lexpressed as adipic acid
E 363Succinic acidDesserts6 g/kg
Soups and broths5 g/kg
Powders for home preparation of drinks3 g/l
E 385Calcium disodium ethylene diamine tetra-acetate (Calcium disodium EDTA)Emulsified sauces75 mg/kg
Canned and bottled pulses, legumes, mushrooms and artichokes250 mg/kg
Canned and bottled crustaceans and molluscs75 mg/kg
Canned and bottled fish75 mg/kg
Spreadable fats as defined in Annexes B and C to Regulation (EC) No 2991/94, having a fat content of 41 % or less100 mg/kg
Frozen and deep-frozen crustaceans75 mg/kg
Libamáj, egészben és tömbben250 mg/kg
E 405Propane-1, 2-diol alginateFat emulsions3 g/kg
Fine bakery wares2 g/kg
Fillings, toppings and coatings for fine bakery wares and desserts5 g/kg
Sugar confectionery1,5 g/kg
Water-based edible ices3 g/kg
Cereal- and potato-based snacks3 g/kg
Sauces8 g/kg
Beer100 mg/l
Chewing gum5 g/kg
Fruit and vegetable preparations5 g/kg
Non-alcoholic flavoured drinks300 mg/l
Emulsified liqueur10 g/l
Dietary foods for special medical purposes as defined in Directive 1999/21/EC — Dietetic formulae for weight control intended to replace total daily food intake or an individual meal1,2 g/kg
Food supplements as defined in Directive 2002/46/EC1 g/kg
Cider excluding cidre bouché100 mg/l
E 416Karaya gumCereal- and potato-based snacks5 g/kg
Nut coatings10 g/kg
Fillings, toppings and coatings for fine bakery wares5 g/kg
Desserts6 g/kg
Emulsified sauces10 g/kg
Egg-based liqueurs10 g/l
Food supplements as defined in Directive 2002/46/ECquantum satis
Chewing gum5 g/kg
Flavourings50 g/kg
E 420E 421E 953E 965E 966E 967Sorbitol(i)Sorbitol(ii)Sorbitol syrupMannitolIsomaltMaltitol(i)Maltitol(ii)Maltitol syrupLactitolXylitolFoodstuffs in general (except drinks and those foodstuffs referred to in Article 2 (3))Frozen and deep-frozen unprocessed fish, crustaceans, molluscs and cephalopodsLiqueursquantum satis(for purposes other than sweetening)
E 968ErythritolFoodstuffs in general (except drinks and those foodstuffs referred to in Article 2(3))quantum satis
Frozen and deep-frozen unprocessed fish, crustaceans, molluscs and cephalopodsquantum satis
Liqueursquantum satis
For purposes other than sweetening
E 427Cassia gumEdible ices2500 mg/kg
Fermented milk products with the exception of unflavoured live fermented milk products
Dairy-based dessert and similar products
Filling, topping and coating for fine bakery wares and dessert
Processed cheese
Sauces and salads dressing
Dehydrated soups and broths
Heat-treated meat products1500 mg/kg
E 432E 433E 434E 435E 436Polyoxyethylen sorbitan monolaurate (polysorbate 20)Polyoxyethylene sorbitan monooleate (polysorbate 80)Polyoxyethylene sorbitan monopalmitate (polysorbate 40)Polyoxyethylene sorbitan monostearate (polysorbate 60)Polyoxyethylene sorbitan tristearate (polysorbate 65)Fine bakery waresFat emulsions for baking purposesMilk and cream analoguesEdible icesDessertsSugar confectioneryEmulsified saucesSoupsChewing gumFood supplements as defined in Directive 2002/46/ECDietary foods for special medical purposes as defined in Directive 1999/21/EC — Dietetic formulae for weight control intended to replace total daily food intake or an individual meal3 g/kg10 g/kg5 g/kg1 g/kg3 g/kg1 g/kg5 g/kg1 g/kg5 g/kgquantum satis1 g/kgIndividually or in combination
Flavourings, except liquid smoke flavourings and flavourings based on spice oleoresins10 g/kg
Foodstuffs containing liquid smoke flavourings and flavourings based on spice oleoresins1 g/kg
E 442Ammonium phosphatidesCocoa and chocolate products as defined in Directive 73/241/EEC including fillings10 g/kg
Confectionery based on these products10 g/kg
E 444Sucrose acetate isobutyrateNon-alcoholic flavoured cloudy drinks300 mg/l
Flavoured cloudy spirit drinks containing less than 15 % alcohol by volume300 mg/l
E 445Glycerol esters of wood rosinsNon-alcoholic flavoured cloudy drinks100 mg/l
Surface treatment of citrus fruit50 mg/kg
Cloudy spirit drinks in accordance with Council Regulation (EEC) No 1576/89 laying down general rules on the definition, description and presentation of spirit drinks100 mg/l
Cloudy spirit drinks containing less than 15 % alcohol by volume100 mg/l
E 473E 474Sucrose esters of fatty acidsSucroglyceridesCanned liquid coffeeHeat-treated meat products1 g/l5 g/kg (on fat)
Fat emulsions for baking purposes10 g/kg
Fine bakery wares10 g/kg
Beverage whiteners20 g/kg
Edible ices5 g/kg
Sugar confectionery5 g/kg
Desserts5 g/kg
Sauces10 g/kg
Soups and broths2 g/kg
Fresh fruits, surface treatmentquantum satis
Non-alcoholic aniseed-based drinks5 g/l
Non-alcoholic coconut and almond drinks5 g/l
Spirituous beverages (excluding wine and beer)5 g/l
Powders for the preparation of hot beverages10 g/l
Dairy-based drinks5 g/l
Food supplements as defined in Directive 2002/46/ECquantum satis
Dietary foods for special medical purposes as defined in Directive 1999/21/EC; dietetic formulae for weight control intended to replace total daily food intake or an individual meal5 g/kg
Chewing gum10 g/kg Individually or in combination
Cream analogues5 g/kg
Sterilised cream and sterilised cream with reduced fat content5 g/kg
E 475Polyglycerol esters of fatty acidsFine bakery wares10 g/kg
Emulsified liqueurs5 g/l
Egg products1 g/kg
Beverage whiteners0,5 g/kg
Chewing gum5 g/kg
Fat emulsions5 g/kg
Milk and cream analogues5 g/kg
Sugar confectionery2 g/kg
Desserts2 g/kg
Food supplements as defined in Directive 2002/46/ECquantum satis
Dietary foods for special medical purposes as defined in Directive 1999/21/EC — Dietetic formulae for weight control intended to replace total daily food intake or an individual meal5 g/kg
Granola-type breakfast cereals10 g/kg
E 476Polyglycerol polyricinoleateSpreadable fats as defined in Annexes A, B and C of Regulation (EC) No 2991/94 having a fat content of 41 % or less4 g/kg
Similar spreadable products with a fat content of less than 10 % fat4 g/kg
Dressings4 g/kg
Cocoa-based confectionery, including chocolate5 g/kg
E 477Propane-1,2-diol esters of fatty acidsFine bakery wares5 g/kg
Fat emulsions for baking purposes10 g/kg
Milk and cream analogues5 g/kg
Beverage whiteners1 g/kg
Edible ices3 g/kg
Sugar confectionery5 g/kg
Desserts5 g/kg
Whipped dessert toppings other than cream30 g/kg
Dietary foods for special medical purposes as defined in Directive 1999/21/EC — Dietetic formulae for weight control intended to replace total daily food intake or an individual meal1 g/kg
E 479bThermally oxidized soya bean oil interacted with mono- and diglycerides of fatty acidsFat emulsions for frying purposes5 g/kg
E 481E 482Sodium stearoyl-2- lactylateCalcium stearoyl-2- lactylateFine bakery waresQuick-cook riceBreakfast cereals5 g/kg4 g/kg5 g/kg
Emulsified liqueur8 g/l
Spirits with less than 15 % alcohol by volume8 g/l
Cereal-based snacks2 g/kg
Chewing gum2 g/kg
Fat emulsions10 g/kg
Desserts5 g/kg
Sugar confectionery5 g/kg
Beverage whiteners3 g/kg
Cereal- and potato-based snacks5 g/kg
Minced and diced canned meat products4 g/kg
Powders for the preparation of hot beverages2 g/l
Dietary foods for special medical purposes as defined in Directive 1999/21/EC — Dietetic formulae for weight control intended to replace total daily food intake or an individual meal2 g/kg
Bread (except that referred to in Annex II)3 g/kg
Mostarda di frutta2 g/kgIndividually or in combination
E 483Stearyl tartrateBakery wares (except breads referred to in Annex II)4 g/kg
Desserts5 g/kg
E 491E 492E 493E 494E 495Sorbitan monostearateSorbitan tristearateSorbitan monolaurateSorbitan monooleateSorbitan monopalmitateFine bakery waresToppings and coatings for fine bakery waresJelly marmaladeFat emulsions10 g/kg5 g/kg25 mg/kg10 g/kg
Milk and cream analogues5 g/kg
Beverage whiteners5 g/kg
Liquid tea concentrates and liquid fruit and herbal infusions concentrates0,5 g/l
Edible ices0,5 g/kg
Desserts5 g/kg
Sugar confectionery5 g/kg
Cocoa-based confectionery, including chocolate10 g/kg
Emulsified sauces5 g/kg
Food supplements as defined in Directive 2002/46/ECquantum satis
Yeast for bakingquantum satis
Chewing gum5 g/kg
Dietary foods for special medical purposes as defined in Directive 1999/21/EC; dietetic formulae for weight control intended to replace total daily food intake or an individual meal5 g/kg
(pro memoria) For E 491 only, wine in accordance with Regulation (EEC) No 1873/84 authorizing the offer or disposal for direct human consumption of certain imported wines which may have undergone oenological processes not provided for in Regulation (EEC) No 337/79Individually or in combination
E 512Stannous chlorideCanned and bottled white asparagus25 mg/kg as Sn
E 520E 521E 522E 523Aluminium sulphateAluminium sodium sulphateAluminium potassium sulphateAluminium ammonium sulphateEgg whiteCandied, crystallized and glacé fruit and vegetables30 mg/kg200 mg/kg Individually or in combination, expressed as aluminium
E 541Sodium aluminium phosphate, acidicFine bakery wares (scones and sponge wares only)1 g/kg expressed as aluminium
E 535E 536E 538Sodium ferrocyanidePotassium ferrocyanideCalcium ferrocyanideSalt and its substitutesIndividually or in combination, 20 mg/kg as anhydrous potassium ferrocyanide
E 551Silicon dioxideFlavourings50 g/kg
E 551E 552E 553aE 553bE 554E 555E 556E 559Silicon dioxideCalcium silicate(i)Magnesium silicate(ii)Magnesium trisilicateTalcSodium aluminium silicatePotassium aluminium silicateCalcium aluminium silicateAluminium silicate (Kaolin)Dried powdered foodstuffs (including sugars)Salt and its substitutesFood supplements as defined in Directive 2002/46/ECFoodstuffs in tablet and coated tablet formSliced or grated hard, semi-hard and processed cheeseSliced or grated cheese analogues and processed cheese analogues10 g/kg10 g/kg10 g/kgquantum satis10 g/kg
Chewing gumquantum satis
Rice
Sausages (surface treatment only)
Seasonings30 g/kg
Confectionery excluding chocolate (surface treatment only)quantum satis
Tin-greasing products30 g/kg
E 579E 585Ferrous gluconateFerrous lactateOlives darkened by oxidation150 mg/kg as Fe
E 620E 621E 622E 623E 624E 625Glutamic acidMonosodium glutamateMonopotassium glutamateCalcium diglutamateMonoammonium glutamateMagnesium diglutamateFoodstuffs in general (except those referred to in Article 2 (3))10 g/kgIndividually or in combination
Condiments and seasoningsquantum satis
E 626E 627E 628E 629E 630E 631E 632E 633Guanylic acidDisodium guanylateDipotassium guanylateCalcium guanylateInosinic acidDisodium inosinateDipotassium inosinateCalcium inosinateFoodstuffs in general (except those referred to in Article 2 (3))Seasonings and condiments500 mg/kg individually or in combination, expressed as guanylic acidquantum satis
E 634Calcium 5'-ribonucleotides
E 635Disodium 5'-ribonucleotides
E 900Dimethyl polysiloxaneJam, jellies and marmalades as defined in Directive 79/693/EEC and similar fruit spreads, including low calorie products10 mg/kg
Soups and broths10 mg/kg
Oils and fats for frying10 mg/kg
Confectionery (excluding chocolate)10 mg/kg
Non-alcoholic flavoured drinks10 mg/l
Pineapple juice10 mg/l
Canned and bottled fruit and vegetables10 mg/kg
Chewing gum100 mg/kg
(pro memoria) Wine in accordance with Regulation (EEC) No 1873/84 authorizing the offer or disposal for direct human consumption of certain imported wines which may have undergone oenological processes not provided for in Regulation (EEC) No 337/79
Sød…Saft10 mg/l
Batters10 mg/kg
Cider excluding cidre bouché10 mg/l
Flavourings10 mg/kg
E 901E 902E 903E 904Beeswax, white and yellowCandelilla waxCarnauba waxShellacAs glazing agents only for:Confectionery (including chocolate)Small products of fine bakery wares coated with chocolateSnacksNutsCoffee beansPre-packed wafers containing ice cream (only for E 901)quantum satis
Food supplements as defined in Directive 2002/46/ECquantum satis
Fresh citrus fruits, melons, apples and pears (surface treatment only)quantum satis
Peaches and pineapples (surface treatment only)quantum satis
Flavourings in non-alcoholic flavoured drinks (only for E 901)0,2 g/kg in the flavoured drinks
E 903Carnauba waxAs glazing agents only:
confectionery (including chocolate)500 mg/kg
1200 mg/kg (only for chewing gum)
small products of fine bakery wares coated with chocolate200 mg/kg
snacks200 mg/kg
nuts200 mg/kg
coffee beans200 mg/kg
food supplements as defined in Directive 2002/46/EC200 mg/kg
fresh citrus fruits, melons, apples, pears, peaches and pineapples (surface treatment only)200 mg/kg
E 905Microcrystalline waxSurface treatment of:confectionery excluding chocolatechewing gummelons, papaya, mango and avocadoquantum satis
E 912Montan acid estersFresh citrus fruits (surface treatment only)quantum satis
E 914Oxidized polyethylene wax
Fresh melon, mango, papaya, avocado and pineapple (surface treatment only)quantum satis
E 927bCarbamideChewing gum without added sugars30 g/kg
E 950Acesulfame-KChewing gum with added sugars800 mg/kg
E 951Aspartame2500 mg/kg
E 957Thaumatin10 mg/kg (as flavour enhancer only)
Water-based flavoured non-alcoholic drinks0,5 mg/l
Desserts — dairy and non dairy5 mg/kg (as flavour enhancer only)
E 959Neohesperidine DCChewing gum with added sugars150 mg/kg
Spreadable fats as defined in Annexes B and C of Regulation (EC) No 2991/945 mg/kg
Meat products5 mg/kg(as flavour enhancer only)
Fruit jellies
Vegetable proteins
E 961NeotameWater-based flavoured drinks, energy-reduced or with no added sugar2 mg/l as flavour enhancer
Milk- and milk-derivative-based or fruit-juice-based drinks, energy-reduced or with no added sugar2 mg/l as flavour enhancer
"Snacks": certain flavours of ready-to-eat, pre-packed, dry, savoury starch products and coated nuts2 mg/kg as flavour enhancer
Starch-based confectionery, energy-reduced or with no added sugar3 mg/kg as flavour enhancer
Breath-freshening micro-sweets, with no added sugar3 mg/kg as flavour enhancer
Strongly flavoured throat pastilles with no added sugar3 mg/kg as flavour enhancer
Chewing gum with added sugar3 mg/kg as flavour enhancer
Energy-reduced jams, jellies and marmalades2 mg/kg as flavour enhancer
Sauces2 mg/kg as flavour enhancer
Food supplements as defined in Directive 2002/46/EC supplied in a liquid form2 mg/kg as flavour enhancer
Food supplements as defined in Directive 2002/46/EC supplied in a solid form2 mg/kg as flavour enhancer
Food supplements as defined in Directive 2002/46/EC based on vitamins and/or mineral elements and supplied in a syrup-type or non-chewable form2 mg/kg as flavour enhancer
E 999Quillaia extractWater-based flavoured non-alcoholic drinks200 mg/l calculated as anhydrous extract
Cider excluding cidre bouché200 mg/l calculated as anhydrous extract
E 1201PolyvinylpyrrolidoneFood supplements as defined in Directive 2002/46/EC in tablet and coated tablet formquantum satis
E 1202Polyvinylpolypyrrolidone
E 1203Polyvinyl alcoholFood supplements as defined in Directive 2002/46/EC in capsule and tablet form18 g/kg
E 1505Triethyl citrateFood supplements as defined in Directive 2002/46/EC in capsule and tablet form3,5 g/kg
Dried egg whitequantum satis
E 1518Glyceryl triacetate (triacetin)Chewing gumquantum satis
E 459Beta-cyclodextrineFoodstuffs in tablet and coated tablet formquantum satis
Encapsulated flavourings in
flavoured teas and flavoured powdered instant drinks500 mg/l
flavoured snacks1 g/kg in foodstuffs as consumed or as reconstituted according to the instructions of the manufacturer
E 425KonjacFoodstuffs in general (except those referred to in Article 2(3) and jelly confectionery including jelly-mini-cups)10 g/kgindividually or in combination
(i)Konjac gum
(ii)Konjac glucomannane
E 650Zinc acetateChewing gum1000 mg/kg
E 943aE 943bE 944ButaneIso-butanePropaneVegetable oil pan spray (for professional use only)Water-based emulsion sprayquantum satis
E 907Hydrogenated poly-1-deceneAs glazing agent for
sugar confectionery2 g/kg
dried fruits2 g/kg
E 1505Triethyl citrateFlavourings3 g/kg from all sources in foodstuffs as consumed or as reconstituted according to the instructions of the manufacturer; individually or in combination. In the case of beverages, with the exception of cream liqueurs, the maximum level of E 1520 shall be 1 g/l.
E 1517Glyceryl diacetate (diacetin)
E 1518Glyceryl triacetate (triacetin)
E 1520Propan-1,2-diol (propylene glycol)
E 1519Benzyl alcoholFlavourings for
liqueurs, aromatised wines, aromatised wine-based drinks and aromatised wine-products cocktails100 mg/l
confectionery including chocolate and fine bakery wares250 mg/kg from all sources in foodstuffs as consumed or as reconstituted according to instruction of the manufacturer
E 426Soybean hemicelluloseDairy-based drinks intended for retail sale5 g/l
Food supplements as defined in Directive 2002/46/EC1,5 g/l
Emulsified sauces30 g/l
Pre-packaged fine bakery wares intended for retail sale10 g/kg
Pre-packaged ready to eat oriental noodles intended for retail sale10 g/kg
Pre-packaged ready to eat rice intended for retail sale10 g/kg
Pre-packaged processed potato and rice products (including frozen, deep-frozen, chilled and dried processed products) intended for retail sale10 g/kg
Dehydrated, concentrated, frozen and deep-frozen egg products10 g/kg
Jelly confectionery, except jelly mini-cups10 g/kg
E 1204PullulanFood supplements as defined in Directive 2002/46/EC in capsule and tablet formquantum satis
Breath freshening micro-sweets in the form of filmsquantum satis
E 1452Starch Aluminium Octenyl SuccinateEncapsulated vitamin preparations in food supplements as defined in Directive 2002/46/EC35 g/kg in food supplement
E 1521Polyethylene glycolFood supplements as defined in Directive 2002/46/EC in capsule and tablet form10 g/kg
ANNEX VPERMITTED CARRIERS AND CARRIER SOLVENTSNoteNot included in this list are:1.Substances generally considered as foodstuffs;2.Substances referred to in Article 1 (5);3.Substances having primarily an acid or acidity regulator function, such as citric acid and ammonium hydroxide.
E NoNameRestricted use
E 1520Propane-1,2-diol (propylene glycol)Colours, emulsifiers, antioxidants and enzymes (maximum 1 g/kg in the foodstuff)
E 422Glycerol
E 420Sorbitol
E 421Mannitol
E 953Isomalt
E 965Maltitol
E 966Lactitol
E 967Xylitol
E 968Erythritol
E 400-404Alginic acid and its sodium, potassium, calcium and ammonium salts
E 405Propan-1,2-diol alginate
E 406Agar
E 407Carrageenan
E 410Locust bean gum
E 412Guar gum
E 413Tragacanth
E 414Acacia gum (gum arabic)
E 415Xanthan gumm
E 440Pectins
E 432Polyoxyethylene sorbitan monolaurate (polysorbate 20)Antifoaming agents
E 433Polyoxyethylene sorbitan monooleate (polysorbate 80)
E 434Polyoxyethylene sorbitan monopalmitate (polysorbate 40)
E 435Polyoxyethylene sorbitan monostearate (polysorbate 60)
E 436Polyoxyethylene sorbitan tristearate (polysorbate 65)
E 442Ammonium phosphatidersAntioxidants
E 460Cellulose (microcrystalline or powdered)
E 461Methyl cellulose
E 462Ethyl cellulose
E 463Hydroxypropyl cellulose
E 464Hydroxypropyl methyl cellulose
E 465Ethyl methyl cellulose
E 466Carboxy methyl cellulose
Sodium carboxy methyl cellulose
E 322LecithinsColours and fat-soluble antioxidants
E 432-436Polysorbates 20, 40, 60, 65 and 80
E 470bMagnesium salts of fatty acids
E 471Mono- and diglycerides of fatty acids
E 472aAcetic acid esters of mono-and diglycerides of fatty acids
E 472cCitric acid esters of mono- and diglycerides of fatty acids
E 472eMono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids
E 473Sucrose esters of fatty acids
E 475Polyglycerol esters of fatty acidsColours and anti-foaming agents
E 491Sorbitan monostearate
E 492Sorbitan tristearate
E 493Sorbitan monolaurate
E 494Sorbitan monooleate
E 495Sorbitan monopalmitate
E 1404Oxidized starch
E 1410Monostarch phosphate
E 1412Distarch phosphate
E 1413Phosphated distarch phosphate
E 1414Acetylated distarch phosphate
E 1420Acetylated starch
E 1422Acetylated distarch adipate
E 1440Hydroxy propyl starch
E 1442Hydroxy propyl distarch phosphate
E 1450Starch sodium octenyl succinate
E 170Calcium carbonates
E 263Calcium acetate
E 331Sodium citrates
E 332Potassium citrates
E 341Calcium phosphates
E 501Potassium carbonates
E 504Magnesium carbonates
E 508Potassium chloride
E 509Calcium chloride
E 511Magnesium chloride
E 514Sodium sulphate
E 515Potassium sulphate
E 516Calcium sulphate
E 517Ammonium sulphate
E 577Potassium gluconate
E 640Glycine and its sodium salt
E 1505Triethyl citrate
E 1518Glyceryl triacetate (triacetin)
E 551Silicon dioxideEmulsifiers and colours, max. 5 %For E 551: in E 171 titanium dioxide and E 172 iron oxides and hydroxides (max. 90 % relative to the pigment)
E 552Calcium silicate
E 553bTalcColours, max. 5 %
E 558Bentonite
E 559Aluminium silicate (Kaolin)
E 901BeeswaxColours
E 1200Polidextrose
E 1201PolyvinylpyrrolidoneSweeteners
E 1202Polyvinylpolypyrrolidone
E 322LecithinsGlazing agents for fruit
E 432-E 436Polysorbates
E 470 aSodium, potassium and calcium salts of fatty acids
E 471Mono and diglycerides of fatty acids
E 491-E 495Sorbitans
E 570Fatty acids
E 900Dimethylpolysiloxane
E 1521Polyethylene glycolSweeteners
E 425Konjac
(i)Konjac-gum
(ii)Konjac-glucomannane
E 459Beta-cyclodextrine1 g/kg
E 1451Acetylated oxidised starch
E 468Cross linked sodium carboxy methyl celluloseSweeteners
Cross-linked cellulose gum
E 469Enzymatically hydrolysed carboxy methyl cellulose
E 555Potassium aluminium silicateIn E 171 titanium dioxide and E 172 iron oxides and hydroxides (max 90 % relative to the pigment)
ANNEX VIFOOD ADDITIVES PERMITTED IN FOODS FOR INFANTS AND YOUNG CHILDRENNoteFormulae 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 1000 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 1000 mg/kg from polyunsaturated fatty acid preparations.Formulae and processed cereal-based foods and baby foods for infants and young children may contain E 301 (sodium L-ascorbate), used at QS 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.The maximum levels of use indicated refer to foodstuffs ready for consumption prepared following manufacturers' instructions.PART 1FOOD ADDITIVES PERMITTED IN INFANT FORMULAE FOR INFANTS IN GOOD HEALTHNotes1.For the manufacture of acidified milks, non-pathogenic L(+)-lactic acid producing cultures may be used.2.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 NoNameMaximum level
E 270Lactic acid (L(+)-form only)quantum satis
E 330Citric acidquantum satis
E 338Phosphoric acidIn conformity with the limits set in Annex I to Directive 91/321/EEC
E 306E 307E 308E 309Tocopherol-rich extractAlfa-tocopherolGamma-tocopherolDelta-tocopherol10 mg/l individually or in combination
E 322Lecithins1 g/l
E 471Mono- and diglycerides4 g/l
E 304L-ascorbyl palmitate10 mg/l
E 331Sodium citrates2 g/l
E 332Potassium citratesIndividually or in combination and in conformity with the limits set in Annex I to Directive 91/321/EEC
E 339Sodium phosphates1 g/l expressed as P2O5
E 340Potassium phosphatesIndividually or in combination and in conformity with the limits set in Annex I to Directive 91/321/EEC
E 412Guar gum1 g/l, where the liquid product contains partially hydrolysed proteins and is in conformity with the conditions set in Annex IV of Directive 91/321/EEC, as amended by Directive 96/4/EC
E 472 cCitric acid esters of mono- and diglycerides of fatty acids7,5 g/l sold as powder9 g/l sold as liquid where the products contain partially hydrolysed proteins, peptides or amino acids and are in conformity with the conditions set in Annex IV of Directive 91/321/EEC, as amended by Directive 96/4/EC
E 473Sucrose esters of fatty acids120 mg/l in products containing hydrolysed proteins, peptides or amino acids
PART 2FOOD ADDITIVES PERMITTED IN FOLLOW-ON FORMULAE FOR INFANTS IN GOOD HEALTHNote1.For the manufacture of acidified milks, non-pathogenic L(+)-lactic acid producing cultures may be used.2.If more than one of the substances E 322, E 471, E 472c and E 473 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.3.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 NoNameMaximum level
E 270Lactic acid (L(+)-form only)quantum satis
E 330Citric acidquantum satis
E 306E 307E 308E 309Tocopherol-rich extractAlfa-tocopherolGamma-tocopherolDelta-tocopherol10 mg/l individually or in combination
E 338Phosphoric acidIn conformity with the limits set in Annex II to Directive 91/321/EEC
E 440Pectins5 g/l in acidified follow-on formulae only
E 322Lecithins1 g/l
E 471Mono- and diglycerides4 g/l
E 407Carrageenan0,3 g/l
E 410Locust bean gum1 g/l
E 412Guar gum1 g/l
E 304L-ascorbyl palmitate10 mg/l
E 331Sodium citrates2 g/l
E 332Potassium citratesIndividually or in combination and in conformity with the limits set in Annex I to Directive 91/321/EEC
E 339Sodium phosphates1 g/l expressed as P2O5
E 340Potassium phosphatesIndividually or in combination and in conformity with the limits set in Annex I to Directive 91/321/EEC
E 472 cCitric acid esters of mono- and diglycerides of fatty acids7,5 g/l sold as powder9 g/l sold as liquid where the products contain partially hydrolysed proteins, peptides or amino acids and are in conformity with the conditions set in Annex IV of Directive 91/321/EEC, as amended by Directive 96/4/EC
E 473Sucrose esters of fatty acids120 mg/l in products containing hydrolysed proteins, peptides or amino acids
PART 3FOOD ADDITIVES PERMITTED IN PROCESSED CEREAL-BASED FOODS AND BABY FOODS FOR INFANTS AND YOUNG CHILDREN IN GOOD HEALTH
L(+)-form only.The note in part 4 does not apply.
E NoNameFoodstuffMaximum level
E 170E 260E 261E 262E 263E 270E 296E 325E 326E 327E 330E 331E 332E 333Calcium carbonatesAcetic acidPotassium acetateSodium acetatesCalcium acetateLactic acidMalic acidSodium lactatePotassium lactateCalcium lactateCitric acidSodium citratesPotassium citratesCalcium citratesProcessed cereal-based foods and baby foodsquantum satis (only for pH adjustment)
E 507E 524E 525E 526Hydrochloric acidSodium hydroxidePotassium hydroxideCalcium hydroxide
E 920L-cysteineBiscuits for infants and young children1 g/kg
E 500E 501E 503Sodium carbonatesPotassium carbonatesAmmonium carbonatesProcessed cereal-based foods and baby foodsquantum satis (only as raising agents)
Individually or in combination, expressed as ascorbic acid
E 300E 301E 302L-ascorbic acidSodium L-ascorbateCalcium L-ascorbateFruit- and vegetable-based drinks, juices and baby foods0,3 g/kg
Fat-containing cereal-based foods including biscuits and rusks0,2 g/kg
E 304E 306E 307E 308E 309L-ascorbyl palmitateTocopherol-rich extractAlfa-tocopherolGamma-tocopherolDelta-tocopherolFat-containing cereals, biscuits, rusks and baby foods0,1 g/kg individually or in combination
E 338Phosphoric acidProcessed cereal-based foods and baby foods1 g/kg as P2O5 (only for pH adjustment)
E 339E 340E 341Sodium phosphatesPotassium phosphatesCalcium phosphatesCereals1 g/kg individually or in combination, expressed as P2O5
E 322LecithinsBiscuits and rusksCereal-based foodsBaby foods10 g/kg
E 471E 472aE 472bE 472cMono- and diglycerides of fatty acidsAcetic acid esters of mono- and diglycerides of fatty acidsLactic acid esters of mono- and diglycerides of fatty acidsCitric acid esters of mono- and diglycerides of fatty acidsBiscuits and rusksCereal-based foodsBaby foods5 g/kg individually or in combination
E 400E 401E 402E 404Alginic acidSodium alginatePotassium alginateCalcium alginateDessertsPuddings0,5 g/kg individually or in combination
E 410E 412E 414E 415E 440Locust bean gumGuar gumAcacia gum (gum arabic)Xanthan gumPectinsProcessed cereal-based foods and baby foods10 g/kg individually or in combination
Gluten-free cereal-based foods20 g/kg individually or in combination
E 551Silicon dioxideDry cereals2 g/kg
E 334E 335E 336E 354E 450aE 575Tartaric acidSodium tartratePotassium tartrateCalcium tartrateDisodium diphosphateGlucono-delta-lactoneBiscuits and rusks5 g/kg as a residue
E 1404E 1410E 1412E 1413E 1414E 1420E 1422E 1450Oxidized starchMonostarch phosphateDistarch phosphatePhosphated distarch phosphateAcetylated distarch phosphateAcetylated starchAcetylated distarch adipateStarch sodium octenyl succinateProcessed cereal-based foods and baby foods50 g/kg
E 333Calcium citratesIn low-sugar fruit based productsquantum satis
E 341Tricalcium phosphateIn fruit based desserts1 g/kg as P2O5
E 1451Acetylated oxidised starchProcessed cereal-based foods and baby foods50 g/kg
PART 4FOOD ADDITIVES PERMITTED IN DIETARY FOODS FOR INFANTS AND YOUNG CHILDREN FOR SPECIAL MEDICAL PURPOSES AS DEFINED IN DIRECTIVE 1999/21/ECCommission Directive 1999/21/EC of 25 March 1999 on dietary foods for special medical purposes, (OJ L 91, 7.4.1999, p. 29).The tables in Parts 1 to 3 of Annex VI are applicable.
E numberNameMaximum levelSpecial conditions
E 401Sodium alginate1 g/lFrom four months onwards in special food products with adapted composition, required for metabolic disorders and for general tube-feeding
E 405Propane 1,2-diolalginate200 mg/lFrom 12 months onwards in specialised diets intended for young children who have cow's milk intolerance or inborn errors of metabolism
E 410Locust bean gum10 g/lFrom birth onwards in products for reduction of gastro-oesophageal reflux
E 412Guar gum10 g/lFrom birth onwards in products in liquid formulae containing hydrolysed proteins, peptides or amino acids in conformity with the conditions set in Annex IV of Directive 91/321/EEC, as amended by Directive 96/4/EC
E 415Xanthan gum1,2 g/lFrom birth onwards for use in products based on amino acids or peptides for use with patients who have problems with impairment of the gastro-intestinal tract, protein mal-absorption or inborn errors of metabolism
E 440Pectins10 g/lFrom birth onwards in products used in case of gastro-intestinal disorders
E 466Sodium carboxy methyl cellulose10 g/l or kgFrom birth onwards in products for the dietary management of metabolic disorders
E 471Mono- and diglycerides of fatty acids5 g/lFrom birth onwards in specialised diets, particularly those devoid of proteins
E 472cCitric acid esters of mono- and diglycerides of fatty acids7,5 g/l sold as powderFrom birth onwards
9 g/l sold as liquid
E 473Sucrose esters of fatty acids120 mg/lProducts containing hydrolysed proteins, peptides and amino acids
E 1450Starch sodium octenyl succinate20 g/lIn infant formulae and follow-on formulae

Article 11.This Directive is a specific Directive forming a part of the comprehensive Directive, within the meaning of Article 3 of Directive 89/107/EEC, and applies to additives other than colours and sweeteners. It does not apply to enzymes other than those mentioned in the Annexes,2.Only additives which satisfy the requirements laid down by the Scientific Committee for Food may be used in foodstuffs.3.For the purpose of this Directive:(a)"preservatives" are substances which prolong the shelf-life of foodstuffs by protecting them against deterioration caused by micro-organisms;(b)"antioxidants" are substances which prolong the shelf-life of foodstuffs by protecting them against deterioration caused by oxidation, such as fat rancidity and colour changes;(c)"carriers", including carrier solvents, are substances used to dissolve, dilute, disperse or otherwise physically modify a food additive or flavouring without altering its function (and without exerting any technological effect themselves) in order to facilitate its handling, application or use;(d)"acids" are substances which increase the acidity of a foodstuff and/or impart a sour taste to it;(e)"acidity regulators" are substances which alter or control the acidity or alkalinity of a foodstuff;(f)"anti-caking agents" are substances which reduce the tendency of individual particles of a foodstuff to adhere to one another;(g)"anti-foaming agents" are substances which prevent or reduce foaming;(h)"bulking agents" are substances which contribute to the volume of a foodstuff without contributing significantly to its available energy value;(i)"emulsifiers" are substances which make it possible to form or maintain a homogenous mixture of two or more immiscible phases such as oil and water in a foodstuff;(j)"emulsifying salts" are substances which convert proteins contained in cheese into a dispersed form and thereby bring about homogenous distribution of fat and other components;(k)"firming agents" are substances which make or keep tissues of fruit or vegetables firm or crisp, or interact with gelling agents to produce or strengthen a gel;(l)"flavour enhancers" are substances which enhance the existing taste and/or odour of a foodstuff;(m)"foaming agents" are substances which make it possible to form a homogenous dispersion of a gaseous phase in a liquid or solid foodstuff;(n)"gelling agents" are substances which give a foodstuff texture through formation of a gel;(o)"glazing agents" (including lubricants) are substances which, when applied to the external surface of a foodstuff, impart a shiny appearance or provide a protective coating;(p)"humectants" are substances which prevent foodstuffs from drying out by counteracting the effect of an atmosphere having a low degree of humidity, or promote the dissolution of a powder in an aqueous medium;(q)"modified starches" are substances obtained by one or more chemical treatments of edible starches, which may have undergone a physical or enzymatic treatment, and may be acid or alkali thinned or bleached;(r)"packaging gases" are gases other than air, introduced into a container before, during or after the placing of a foodstuff in that container;(s)"propellants" are gases other than air which expel a foodstuff from a container;(t)"raising agents" are substances or combinations of substances which liberate gas and thereby increase the volume of a dough or a batter;(u)"sequestrants" are substances which form chemical complexes with metallic ions;(v)"stabilisers" are substances which make it possible to maintain the physico-chemical state of a foodstuff; stabilisers include substances which enable the maintenance of a homogenous dispersion of two or more immiscible substances in a foodstuff, substances which stabilise, retain or intensify an existing colour of a foodstuff and substances which increase the binding capacity of the food, including the formation of cross-links between proteins enabling the binding of food pieces into re-constituted food;(w)"thickeners" are substances which increase the viscosity of a foodstuff.4.Flour treatment agents other than emulsifiers are substances which are added to flour or dough to improve its baking quality.5.For the purposes of this Directive the following are not considered as food additives:(a)substances used for treatment of drinking water as provided for in Directive 80/778/EECOJ No L 229, 30. 8. 1980, p. 11. Directive as last amended by Directive 91/692/EEC (OJ No L 377, 31. 12. 1991, p. 48).;(b)products containing pectin and derived from dried apple pomace or peel of citrus fruits, or from a mixture of both, by the action of dilute acid followed by partial neutralization with sodium or potassium salts ("liquid pectin");(c)chewing gum bases;(d)white or yellow dextrin, roasted or dextrinated starch, starch modified by acid or alkali treatment, bleached starch, physically modified starch and starch treated by amylolitic enzymes;(e)ammonium chloride;(f)blood plasma, edible gelatin, protein hydrolysates and their salts, milk protein and gluten;(g)amino acids and their salts other than glutamic acid, glycine, cysteine and cystine and their salts and having no additive function;(h)caseinates and casein;(i)inulin.
Article 21.Only substances listed in Annexes I, III, IV and V may be used in foodstuffs for the purposes mentioned in Article 1(3) and Article 1(4),2.Food additives listed in Annex I are permitted in foodstuffs, for the purposes mentioned in Article 1(3) and Article 1(4), with the exception of those foodstuffs listed in Annex II, following the "quantum satis" principle,3.Except where specifically provided for, paragraph 2 does not apply to:(a)unprocessed foodstuffs,honey as defined in Directive 74/409/EECOJ No L 211, 12. 8. 1974, p. 10.non-emulsified oils and fats of animal or vegetable origin,butter,pasteurised and sterilised (including UHT) milk (including plain, skimmed and semi-skimmed) and plain pasteurised cream,unflavoured, live fermented milk products,natural mineral water as defined in Directive 80/777/EECOJ No L 229, 30. 8. 1980, p. 1. and spring water,coffee (excluding flavoured instant coffee) and coffee extracts,unflavoured leaf tea,sugars as defined in Directive 73/437/EECOJ No L 356, 27. 12. 1973, p. 71.,dry pasta, excluding gluten-free and/or pasta intended for hypoproteic diets, in accordance with Directive 89/398/EEC,natural unflavoured buttermilk (excluding sterilized buttermilk).Within the meaning of this Directive, the term "unprocessed" means not having undergone any treatment resulting in a substantial change in the original state of the foodstuffs; however, the foodstuffs may have been, for example, divided, parted, severed, boned, minced, skinned, pared, peeled, ground, cut, cleaned, trimmed, deep-frozen or frozen, chilled, milled or husked, packed or unpacked;(b)foods for infants and young children as referred to in Directive 89/398/EEC, including foods for infants and young children not in good health; these foodstuffs are subject to the provisions of Annex VI;(c)the foodstuffs listed in Annex II, which may contain only those additives referred to in that Annex and those additives referred to in Annexes III and IV under the conditions specified therein.4.Additives listed in Annexes III and IV may only be used in the foodstuffs referred to in those Annexes and under the conditions specified therein.5.Only those additives listed in Annex V may be used as carriers or carrier solvents for food additives and must be used under the conditions specified therein.6.The provisions of this Directive shall also apply to the corresponding foodstuffs intended for particular nutritional uses in accordance with Directive 89/398/EEC.7.Maximum levels indicated in the Annexes refer to foodstuffs as marketed, unless otherwise stated.8.In the Annexes to this Directive, "quantum satis" means that no maximum level is specified. However, additives shall be used in accordance with good manufacturing practice, at a level not higher than is necessary to achieve the intended purpose and provided that they do not mislead the consumer.
Article 31.The presence of a food additive is permissible:(a)in a compound foodstuff other than one mentioned in Article 2(3), to the extent to which the food additive is permitted in one of the ingredients of the compound foodstuff;(b)in a foodstuff where a flavouring has been added, to the extent to which the food additive is permitted in the flavouring in compliance with this Directive and has been carried over to the foodstuff via the flavouring, provided the food additive has no technological function in the final foodstuff; or(c)if the foodstuff is destined to be used solely in the preparation of a compound foodstuff and to an extent such that the compound foodstuff conforms to the provisions of this Directive.2.Paragraph 1 does not apply to infant formulae, follow-on formulae and processed cereal-based foods and baby foods, as referred to in Directive 89/398/EEC, except where specially provided for.3.The level of additives in flavourings shall be limited to the minimum necessary to guarantee the safety and quality of flavourings and to facilitate their storage. Furthermore, the presence of additives in flavourings must not mislead consumers or present a hazard to their health. If the presence of an additive in a foodstuff, as a consequence of adding flavourings, has a technological function in the foodstuff, it shall be considered as an additive of the foodstuff and not as an additive of the flavouring.
Article 4This Directive shall apply without prejudice to specific Directives permitting additives listed in the Annexes to be used as sweeteners or colours.
Article 5Where necessary, it may be decided by the procedure laid down in Article 6 of this Directive:whether a particular foodstuff not categorized at the moment this Directive was adopted belongs to a category of foodstuffs referred to in Article 2 or in one of the Annexes, orwhether a food additive listed in the Annexes and authorized at "quantum satis" is used in accordance with the criteria referred to in Article 2, orwhether a substance is a food additive within the meaning of Article 1.
Article 61.The Commission shall be assisted by the Standing Committee on the Food Chain and Animal Health, set up by Article 58 of Regulation (EC) No 178/2002OJ L 31, 1.2.2002, p. 1., hereinafter referred to as "the Committee".2.Where reference is made to this Article, Articles 5 and 7 of Decision 1999/468/ECCouncil Decision 1999/468/EC of 28 June 1999 laying down the procedures for the exercise of implementing powers conferred on the Commission (OJ L 184, 17.7.1999, p. 23). shall apply, having regard to the provisions of Article 8 thereof.The period laid down in Article 5(6) of Decision 1999/468/EC shall be set at three months.3.The Committee shall adopt its rules of procedure.
Article 7Member States shall, within three years of the entry into force of this Directive, establish systems to monitor the consumption and use of food additives and report their findings to the Commission.The Commission shall report to the European Parliament and the Council within five years of the entry into force of this Directive on the changes which have taken place in the food additives market, the levels of use and consumption.In accordance with the general criteria in point 4 of Annex II to Directive 89/107/EEC, within five years of the entry into force of this Directive, the Commission shall review the conditions of use referred to in this Directive, and propose amendments where necessary.
Article 81.Directives 64/54/EEC, 70/357/EEC, 74/329/EEC and 83/463/EEC are hereby repealed.2.References to these repealed Directives and to the purity criteria for certain food additives referred to in them shall henceforth be construed as references to this Directive.
Article 9Member States shall bring into force the laws, regulations and administrative provisions necessary to comply with this Directive not later than 25 September 1996 in order to:allow, by 25 September 1996 at the latest, trade in and use of products conforming to this Directive,prohibit by 25 March 1997 at the latest, trade in and use of products not conforming to this Directive; products put on the market or labelled before that date which do not comply with this Directive may, however, be marketed until stocks are exhausted.They shall forthwith inform the Commission thereof.When Member States adopt these measures, they shall contain a reference to this Directive or shall be accompanied by such reference on the occasion of their official publication. The methods of making such reference shall be laid down by the Member States.
Article 10This Directive shall enter into force on the seventh day following that of its publication in the Official Journal of the European Communities.
Article 11This Directive is addressed to the Member States.
nullANNEX IFOOD ADDITIVES GENERALLY PERMITTED FOR USE IN FOODSTUFFS NOT REFERRED TO IN ARTICLE 2 (3)Note1.Substances on this list may be added to all foodstuffs with the exception of those referred to in Article 2 (3) following the quantum satis principle.2.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.3.Explanation of symbols used:*The substances E 290, E 938, E 939, E 941, E 942, E 948 and E 949 may also be used in the foodstuffs referred to in Article 2 (3).#The substances E 410, E 412, E 415 and E 417 may not be used to produce dehydrated foodstuffs intended to rehydrate on ingestion.4.The substances listed under numbers E 400, E 401, E 402, E 403, E 404, E 406, E 407, E 407a, E 410, E 412, E 413, E 414, E 415, E 417, E 418 and E 440 may not be used in jelly mini-cups, defined, for the purpose of this Directive, as jelly confectionery of a firm consistence, contained in semi-rigid mini-cups or mini-capsules, intended to be ingested in a single bite by exerting pressure on the mini-cups or mini-capsule to project the confectionery into the mouth.
May be used only as a flour treatment agent.
E NoName
E 170Calcium carbonate
E 260Acetic acid
E 261Potassium acetate
E 262Sodium acetates
(i)Sodium acetate
(ii)Sodium hydrogen acetate (sodium diacetate)
E 263Calcium acetate
E 270Lactic acid
E 290Carbon dioxide*
E 296Malic acid
E 300Ascorbic acid
E 301Sodium ascorbate
E 302Calcium ascorbate
E 304Fatty acid esters of ascorbic acid
(i)Ascorbyl palmitate
(ii)Ascorbyl stearate
E 306Tocopherol-rich extract
E 307Alpha-tocopherol
E 308Gamma-tocopherol
E 309Delta-tocopherol
E 322Lecithins
E 325Sodium lactate
E 326Potassium lactate
E 327Calcium lactate
E 330Citric acid
E 331Sodium citrates
(i)Monosodium citrate
(ii)Disodium citrate
(iii)Trisodium citrate
E 332Potassium citrates
(i)Monopotassium citrate
(ii)Tripotassium citrate
E 333Calcium citrates
(i)Monocalcium citrate
(ii)Dicalcium citrate
(iii)Tricalcium citrate
E 334Tartaric acid (L(+)-)
E 335Sodium tartrates
(i)Monosodium tartrate
(ii)Disodium tartrate
E 336Potassium tartrates
(i)Monopotassium tartrate
(ii)Dipotassium tartrate
E 337Sodium potassium tartrate
E 350Sodium malates
(i)Sodium malate
(ii)Sodium hydrogen malate
E 351Potassium malate
E 352Calcium malates
(i)Calcium malate
(ii)Calcium hydrogen malate
E 354Calcium tartrate
E 380Triammonium citrate
E 400Alginic acid
E 401Sodium alginate
E 402Potassium alginate
E 403Ammonium alginate
E 404Calcium alginate
E 406Agar
E 407Carrageenan
E 407aProcessed eucheuma seaweed
E 410Locust bean gum #
E 412Guar gum #
E 413Tragacanth
E 414Acacia gum (gum arabic)
E 415Xanthan gum #
E 417Tara gum #
E 418Gellan gum
E 422Glycerol
E 440Pectins
(i)Pectin
(ii)amidated pectin
E 460Cellulose
(i)Microcrystalline cellulose
(ii)Powdered cellulose
E 461Methyl cellulose
E 462Ethyl cellulose
E 463Hydroxypropyl cellulose
E 464Hydroxypropyl methyl cellulose
E 465Ethyl methyl cellulose
E 466Carboxy methyl cellulose
Sodium carboxy methyl cellulose
Cellulose gum
E 469Enzymatically hydrolysed carboxy methyl cellulose
Enzymatically hydrolysed cellulose gum
E 470aSodium, potassium and calcium salts of fatty acids
E 470bMagnesium salts of fatty acids
E 471Mono- and diglycerides of fatty acids
E 472aAcetic acid esters of mono- and diglycerides of fatty acids
E 472bLactic acid esters of mono- and diglycerides of fatty acids
E 472cCitric acid esters of mono- and diglycerides of fatty acids
E 472dTartaric acid esters of mono- and diglycerides of fatty acids
E 472eMono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids
E 472fMixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids
E 500Sodium carbonates
(i)Sodium carbonate
(ii)Sodium hydrogen carbonate
(iii)Sodium sesquicarbonate
E 501Potassium carbonates
(i)Potassium carbonate
(ii)Potassium hydrogen carbonate
E 503Ammonium carbonates
(i)Ammonium carbonate
(ii)Ammonium hydrogen carbonate
E 504Magnesium carbonates
(i)Magnesium carbonate
(ii)Magnesium hydroxide carbonate (syn.: Magnesium hydrogen carbonate)
E 507Hydrochloric acid
E 508Potassium chloride
E 509Calcium chloride
E 511Magnesium chloride
E 513Sulphuric acid
E 514Sodium sulphates
(i)Sodium sulphate
(ii)Sodium hydrogen sulphate
E 515Potassium sulphates
(i)Potassium sulphate
(ii)Potassium hydrogen sulphate
E 516Calcium sulphate
E 524Sodium hydroxide
E 525Potassium hydroxide
E 526Calcium hydroxide
E 527Ammonium hydroxide
E 528Magnesium hydroxide
E 529Calcium oxide
E 530Magnesium oxide
E 570Fatty acids
E 574Gluconic acid
E 575Glucono-delta-lactone
E 576Sodium gluconate
E 577Potassium gluconate
E 578Calcium gluconate
E 640Glycine and its sodium salt
E 920L-Cysteine
E 938Argon*
E 939Helium*
E 941Nitrogen*
E 942Nitrous oxide*
E 948Oxygen*
E 949Hydrogen *
E 1103Invertase
E 1200Polydextrose
E 1404Oxidized starch
E 1410Monostarch phosphate
E 1412Distarch phosphate
E 1413Phosphated distarch phosphate
E 1414Acetylated distarch phosphate
E 1420Acetylated starch
E 1422Acetylated distarch adipate
E 1440Hydroxy propyl starch
E 1442Hydroxy propyl distarch phosphate
E 1450Starch sodium octenyl succinate
E 1451Acetylated oxidised starch
ANNEX IIFOODSTUFFS IN WHICH A LIMITED NUMBER OF ADDITIVES OF ANNEX I MAY BE USED
OJ No L 228, 16. 8. 1973, p. 23.Cocoa and chocolate products energy-reduced or with no added sugars are not covered by Annex II.OJ No L 244, 30. 9. 1993, p. 23.OJ No L 205, 13. 8. 1979, p. 5.OJ No L 24, 30. 1. 1976, p. 49.OJ No L 84, 27. 3. 1987, p. 1.OJ No L 373, 31. 12. 1988, p. 59.OJ No L 231, 13. 8. 1992, p. 1.OJ No L 176, 3. 7. 1984, p. 6.
FoodstuffAdditiveMaximum level
Cocoa and chocolate products as defined in Directive 73/241/EECE 330Citric acid0,5 %
E 322Lecithinsquantum satis
E 334Tartaric acid0,5 %
E 422Glycerolquantum satis
E 471Mono- and diglycerides of fatty acidsquantum satis
E 170Calcium carbonate7 % on dry matter without fat expressed as potassium carbonates
E 500Sodium carbonates
E 501Potassium carbonates
E 503Ammonium carbonates
E 504Magnesium carbonates
E 524Sodium hydroxide
E 525Potassium hydroxide
E 526Calcium hydroxide
E 527Ammonium hydroxide
E 528Magnesium hydroxide
E 530Magnesium oxide
E 414Acacia gumas glazing agents only quantum satis
E 440Pectins
E 472cCitric acid esters of mono- and diglycerides of fatty acidsquantum satis
Fruit juices and nectars as defined in Directive 93/77/EECE 300Ascorbic acidquantum satis
Pineapple juice as defined in Directive 93/77/EECE 296Malic acid3 g/l
Nectars as defined in Directive 93/77/EECE 330Citric acid5 g/l
E 270Lactic acid5 g/l
Grape juice as defined in Directive 93/77/EECE 170Calcium carbonatequantum satis
E 336Potassium tartratesquantum satis
Fruit juices as defined in Directive 93/77/EECE 330Citric acid3 g/l
Extra jam and extra jelly, as defined in Directive 79/693/EECE 440Pectinsquantum satis
E 270Lactic acidquantum satis
E 296Malic acid
E 300Ascorbic acid
E 327Calcium lactate
E 330Citric acid
E 331Sodium citrates
E 333Calcium citrates
E 334Tartaric acid
E 335Sodium tartrates
E 350Sodium malates
E 471Mono- and diglycerides of fatty acidsquantum satis
Jam, jellies and marmalades as defined in Directive 79/693/EEC and other similar fruit spreads including low-calorie productsE 440Pectinsquantum satis
E 270Lactic acidquantum satis
E 296Malic acid
E 300Ascorbic acid
E 327Calcium lactate
E 330Citric acid
E 331Sodium citrates
E 333Calcium citrates
E 334Tartaric acid
E 335Sodium tartrates
E 350Sodium malates
E 400Alginic acid10 g/kg (individually or in combination)
E 401Sodium alginate
E 402Potassium alginate
E 403Ammonium alginate
E 404Calcium alginate
E 406Agar
E 407Carrageenan
E 410Locust bean gum
E 412Guar gum
E 415Xanthan gum
E 418Gellan gum
E 471Μοno and diglycerides of fatty acidsquantum satis
E 509Calcium chloridequantum satis
E 524Sodium hydroxide
Partially dehydrated and dehydrated milk as defined in Directive 76/118/EECE 300Ascorbic acidquantum satis
E 301Sodium ascorbate
E 304Fatty acid esters of ascorbic acid
E 322Lecithins
E 331Sodium citrates
E 332Potassium citrates
E 407Carrageenan
E 500 (ii)Sodium bicarbonate
E 501 (ii)Potassium bicarbonate
E 509Calcium chloride
Plain pasteurised creamE 401Sodium alginatequantum satis
E 402Potassium alginate
E 407Carrageenan
E 466Sodium carboxy methyl cellulose
E 471Mono- and diglycerides of fatty acids
Frozen and deep-frozen unprocessed fruit and vegetables; prepacked, refrigerated unprocessed fruit and vegetables ready for consumption and prepacked unprocessed and peeled potatoes.E 296Malic acidquantum satis (only for peeled potatoes)
E 300Ascorbic acidquantum satis
E 301Sodium ascorbate
E 302Calcium ascorbate
E 330Citric acid
Fruit compoteE 331Sodium citrates
E 332Potassium citrates
Unprocessed fish, crustaceans and molluscs, including such products frozen and deep- frozenE 333Calcium citrates
E 440Pectinquantum satis (only for fruit compote other than apple)
E 509Calcium chloride
Quick-cook riceE 471Mono- and diglycerides of fatty acidsquantum satis
E 472aAcetic acid esters of mono- and diglycerides of fatty acids
Non emulsified oils and fats of animal or vegetable origin (except virgin oils and olive oils)E 304Fatty acid esters of ascorbic acidquantum satis
E 306Tocopherol-rich extract
E 307Alpha-tocopherol
E 308Gamma-tocopherol
E 309Delta-tocopherol
E 322Lecithins30 g/l
E 471Mono- and diglycerides of fatty acids10 g/l
E 330Citric acidquantum satis
E 331Sodium citrates
E 332Potassium citrates
E 333Calcium citrates
Non-emulsified oils and fats of animal or vegetable origin (except virgin oils and olive oils) specifically intended for cooking and/or frying purposes or for the preparation of gravyE 270Lactic acidquantum satis
E 300Ascorbic acid
E 304Fatty acid esters of ascorbic acid
E 306Tocopherol-rich extract
E 307Alpha-tocopherol
E 308Gamma-tocopherol
E 309Delta-tocopherol
E 322Lecithins30 g/l
E 471Mono- and diglycerides of fatty acids10 g/l
E 472 cCitric acid esters of mono-and diglycerides of fatty acidsquantum satis
E 330Citric acid
E 331Sodium citrates
E 332Potassium citrates
E 333Calcium citrates
Refined olive oil, including olive pomace oilE 307Alfa-tocopherol200 mg/l
Ripened cheeseE 170Calcium carbonatequantum satis
E 504Magnesium carbonates
E 509Calcium chloride
E 575Glucono-delta-lactone
E 500iiSodium hydrogen carbonatequantum satis (only for sour milk cheese)
Mozzarella and whey cheeseE 260Acetic acidquantum satis
E 270Lactic acidquantum satis
E 330Citric acid
E 460 (ii)Powdered cellulosequantum satis (only for grated and sliced cheese)
E 575Glucono-delta-lactone
Canned and bottled fruit and vegetablesE 260Acetic acidquantum satis
E 261Potassium acetate
E 262Sodium acetates
E 263Calcium acetate
E 270Lactic acid
E 296Malic acidquantum satis
E 300Ascorbic acid
E 301Sodium ascorbate
E 302Calcium ascorbate
E 325Sodium lactate
E 326Potassium lactate
E 327Calcium lactate
E 330Citric acid
E 331Sodium citrates
E 332Potassium citrates
E 333Calcium citrates
E 334Tartaric acid
E 335Sodium tartrates
E 336Potassium tartrates
E 337Sodium potassium tartrate
E 509Calcium chloride
E 575Glucono-delta-lactone
GehaktE 300Ascorbic Acidquantum satis
E 301Sodium ascorbate
E 302Calcium ascorbate
E 330Citric acidquantum satis
E 331Sodium citrates
E 332Potassium citrates
E 333Calcium citrates
Pre-packed preparations of fresh minced meatE 261Potassium acetatequantum satis
E 262iSodium acetate
E 262iiSodium hydrogen acetate
E 300Ascorbic acid
E 301Sodium ascorbate
E 302Calcium ascorbate
E 325Sodium lactate
E 326Potassium lactate
E 330Citric acid
E 331Sodium citrates
E 332Potassium citrates
E 333Calcium citrates
Bread prepared solely with the following ingredients: wheat-flour, water, yeast or leaven, saltE 260Acetic acidquantum satis
E 261Potassium acetate
E 262Sodium acetates
E 263Calcium acetate
E 270Lactic acid
E 300Ascorbic acid
E 301Sodium ascorbate
E 302Calcium ascorbate
E 304Fatty acid esters of ascorbic acid
E 322Lecithins
E 325Sodium lactate
E 326Potassium lactate
E 327Calcium lactate
E 471Mono- and diglycerides of fatty acids
E 472aAcetic acid esters of mono- and diglycerides of fatty acids
E 472dTartaric acid esters of mono- and diglycerides of fatty acids
E 472eMono- and diacetyl tartaric acid esters of mono-and diglycerides of fatty acids
E 472fMixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids
Pain courant français; Friss búzakenyér, fehér és félbarna kenyerekE 260Acetic acidquantum satis
E 261Potassium acetate
E 262Sodium acetates
E 263Calcium acetate
E 270Lactic acid
E 300Ascorbic acid
E 302Calcium ascorbate
E 304Fatty acid esters of ascorbic acid
E 322Lecithins
E 325Sodium lactate
E 326Potassium lactate
E 327Calcium lactate
E 471Mono- and diglycerides of fatty acids
Fresh pastaE 270Lactic acidquantum satis
E 300Ascorbic acid
E 301Sodium ascorbate
E 322Lecithins
E 330Citric acid
E 334Tartaric acid
E 471Mono- and diglycerides of fatty acids
E 575Glucono-delta-lactone
Wines and sparkling wines and partially fermented grape mustAdditives authorized:
in accordance with Regulations (EEC) No 822/87, (EEC) No 4252/88, (EEC) No 2332/92 and (EEC) No 1873/84 and their implementing regulations,
in accordance with Regulation (EEC) No 1873/84 authorizing the offer or disposal for direct human consumption of certain imported wines which may have undergone oenological processes not provided for in Regulation (EEC) No 337/79pro memoria
BeerE 270Lactic acidquantum satis
E 300Ascorbic acid
E 301Sodium ascorbate
E 330Citric acid
E 414Acacia gum
Foie gras, foie gras entier, blocs de foie gras; Libamáj, libamáj egészben, libamáj tömbbenE 300Ascorbic acidquantum satis
E 301Sodium ascorbate
Pineapple and passion fruit juices and nectarsE 440Pectins3 g/l
Sliced and grated ripened cheeseE 170Calcium carbonatequantum satis
E 504Magnesium carbonates
E 509Calcium chloride
E 575Glucono-delta-lactone
E 460Celluloses
Soured-cream butterE 500Sodium carbonatesquantum satis
UHT goat milkE 331Sodium citrates4 g/l
Chestnuts in liquidE 410Locust bean gumquantum satis
E 412Guar gum
E 415Xanthane gum
Unflavoured live fermented cream products and substitute products with a fat content of less than 20 %E 406Agarquantum satis
E 407Carrageenan
E 410Locust bean gum
E 412Guar gum
E 415Xanthan gum
E 440Pectins
E 460Cellulose
E 466Carboxy methyl cellulose
E 471Mono- and diglycerides of fatty acids
E 1404Oxidised starch
E 1410Monostarch phosphate
E 1412Distarch phosphate
E 1413Phosphated distarch phosphate
E 1414Acetylated distarch phosphate
E 1420Acetylated starch
E 1422Acetylated distarch adipate
E 1440Hydroxyl propyl starch
E 1442Hydroxy propyl distarch phosphate
E 1450Starch sodium octenyl succinate
E 1451Acetylated oxidised starch
ANNEX IVOTHER PERMITTED ADDITIVESThe maximum levels of use indicated refer to foodstuffs ready for consumption prepared following manufacturers' instructions.
OJ L 316, 9. 12. 1994, p. 2.E 493 only.E 492 only.Asbestos free.E 553b only.If E 950, E 951, E 957 and E 959 are used in combination in chewing gum, the maximum level for each is reduced proportionally.These substances may not be used to produce dehydrated foodstuffs intended to rehydrate on ingestion.OJ L 160, 12.6.1989, p. 1.Spice oleoresins are defined as extracts of spices from which the extraction solvent has been evaporated leaving a mixture of the volatile oil and resinous material from the spice.In the following applications the indicated maximum levels of phosphoric acid and the phosphates E 338, E 339, E 340, E 341, E 343, E 450, E 451 and E 452 may be added individually or in combination (expressed as P2O5):
E NoNameFoodstuffMaximum level
E 297Fumaric acid(pro memoria)Wine in accordance with Regulation (EEC) No 1873/84 authorizing the offer or disposal for direct human consumption of certain imported wines which may have undergone oenological processes not provided for in Regulation (EEC) No 337/79
Fillings and toppings for fine bakery wares2,5 g/kg
Sugar confectionery1 g/kg
Gel-like dessertsFruit-flavoured dessertsDry powdered dessert mixes4 g/kg
Instant powders for fruit based drinks1 g/l
Instant products for preparation of flavoured tea and herbal infusions1 g/kg
Chewing gum2 g/kg
E 338Phosphoric acidNon-alcoholic flavoured drinks700 mg/l
Sterilised and UHT milk1 g/l
Candied fruits800 mg/kg
Fruit preparations800 mg/kg
E 339Sodium phosphatesPartly dehydrated milk with less than 28 % solids1 g/kg
(i)Monosodium phosphatePartly dehydrated milk with more than 28 % solids1,5 g/kg
(ii)Disodium phosphateDried milk and dried skimmed milk2,5 g/kg
(iii)Trisodium phosphatePasteurised, sterilised and UHT creams5 g/kg
Whipped cream and vegetable fat analogues5 g/kg
Unripened cheese (except Mozzarella)2 g/kg
E 340Potassium phosphatesProcessed cheese and processed cheese analogues20 g/kg
(i)Monopotassium phosphateMeat products5 g/kg
(ii)Dipotassium phosphateSport drinks and prepared table waters0,5 g/l
(iii)Tripotassium phosphateFood supplements as defined in Directive 2002/46/ECquantum satis
Salt and its substitutes10 g/kg
Vegetable protein drinks20 g/l
Whey protein containing sport drinks4 g/kg
E 341Calcium phosphatesBeverage whiteners30 g/kg
(i)Monocalcium phosphateBeverage whiteners for vending machines50 g/kg
(ii)Dicalcium phosphateEdible ices1 g/kg
(iii)Tricalcium phosphateDesserts3 g/kg
Dry powdered dessert mixes7 g/kg
E 343Magnesium phosphatesFine bakery wares20 g/kg
(i)Monomagnesium phosphateFlour2,5 g/kg
(ii)Dimagnesium phosphateFlour, self-raising20 g/kg
Soda bread20 g/kg
Liquid egg (white, yolk or whole egg)10 g/kg
E 450DiphosphatesSauces5 g/kg
(i)Disodium diphosphateSoups and broths3 g/kg
(ii)Trisodium diphosphateInstant tea and instant herbal infusions2 g/kg
(iii)Tetrasodium diphosphateCider and perry2 g/l
(v)(SIC! (iv)) Tetrapotassium diphosphateChewing-gumquantum satis
Dried powdered foodstuffs10 g/kg
(vi)(SIC! (v)) Dicalcium diphosphateChocolate and malt dairy-based drinks2 g/l
(vii)(SIC! (vi)) Calcium dihydrogen diphosphateAlcoholic drinks (excluding wine and beer)1 g/l
Breakfast cereals5 g/kg
Snacks5 g/kg
E 451TriphosphatesSurimi1 g/kg
Fish and crustacean paste5 g/kg
(i)Pentasodium triphosphateToppings (syrups for pancakes, flavoured syrups for milkshakes and ice cream; similar products)3 g/kg
(ii)Pentapotassium triphosphateSpecial formulae for particular nutritional uses5 g/kg
Glazings for meat and vegetable products4 g/kg
E 452PolyphosphatesSugar confectionery5 g/kg
(i)Sodium polyphosphateIcing sugar10 g/kg
(ii)Potassium polyphosphateNoodles2 g/kg
(iii)Sodium calcium polyphosphateBatters12 g/kg
(iv)Calcium polyphosphateFillets of unprocessed fish, frozen and deep-frozen5 g/kg
Unprocessed and processed molluscs and crustaceans frozen and deep-frozen5 g/kg
Processed potato products (including frozen, deep-frozen, chilled and dried processed products) and pre-fried frozen and deep-frozen potatoes5 g/kg
Spreadable fats excluding butter5 g/kg
Soured-cream butter2 g/kg
Canned crustacean products1 g/kg
Waterbased emulsion sprays for coating baking tins30 g/kg
Coffee based drinks for vending machines2 g/l
Flavourings40 g/kg
E 468Crosslinked sodium carboxy methyl celluloseFood supplements as defined in Directive 2002/46/EC supplied in solid form30 g/kg
E 431Polyoxyethylene (40) stearate(pro memoria)Wine in accordance with Regulation (EEC) No 1873/84 authorizing the offer or disposal for direct human consumption of certain imported wines which may have undergone oenological processes not provided for in Regulation (EEC) No 337/79
E 353Metatartaric acidWine in accordance with Regulations (EEC) No 822/87, (EEC) No 4252/88, (EEC) No 2332/92 and (EEC) No 1873/84 and their implementing regulations
Made wine100 mg/l
E 355E 356E 357Adipic acidSodium adipatePotassium adipateFillings and toppings for fine bakery waresDry powdered dessert mixesGel-like dessertsFruit-flavoured dessertsPowders for home preparation of drinks2 g/kg1 g/kg6 g/kg1 g/kg10 g/lexpressed as adipic acid
E 363Succinic acidDesserts6 g/kg
Soups and broths5 g/kg
Powders for home preparation of drinks3 g/l
E 385Calcium disodium ethylene diamine tetra-acetate (Calcium disodium EDTA)Emulsified sauces75 mg/kg
Canned and bottled pulses, legumes, mushrooms and artichokes250 mg/kg
Canned and bottled crustaceans and molluscs75 mg/kg
Canned and bottled fish75 mg/kg
Spreadable fats as defined in Annexes B and C to Regulation (EC) No 2991/94, having a fat content of 41 % or less100 mg/kg
Frozen and deep-frozen crustaceans75 mg/kg
Libamáj, egészben és tömbben250 mg/kg
E 405Propane-1, 2-diol alginateFat emulsions3 g/kg
Fine bakery wares2 g/kg
Fillings, toppings and coatings for fine bakery wares and desserts5 g/kg
Sugar confectionery1,5 g/kg
Water-based edible ices3 g/kg
Cereal- and potato-based snacks3 g/kg
Sauces8 g/kg
Beer100 mg/l
Chewing gum5 g/kg
Fruit and vegetable preparations5 g/kg
Non-alcoholic flavoured drinks300 mg/l
Emulsified liqueur10 g/l
Dietary foods for special medical purposes as defined in Directive 1999/21/EC — Dietetic formulae for weight control intended to replace total daily food intake or an individual meal1,2 g/kg
Food supplements as defined in Directive 2002/46/EC1 g/kg
Cider excluding cidre bouché100 mg/l
E 416Karaya gumCereal- and potato-based snacks5 g/kg
Nut coatings10 g/kg
Fillings, toppings and coatings for fine bakery wares5 g/kg
Desserts6 g/kg
Emulsified sauces10 g/kg
Egg-based liqueurs10 g/l
Food supplements as defined in Directive 2002/46/ECquantum satis
Chewing gum5 g/kg
Flavourings50 g/kg
E 420E 421E 953E 965E 966E 967Sorbitol(i)Sorbitol(ii)Sorbitol syrupMannitolIsomaltMaltitol(i)Maltitol(ii)Maltitol syrupLactitolXylitolFoodstuffs in general (except drinks and those foodstuffs referred to in Article 2 (3))Frozen and deep-frozen unprocessed fish, crustaceans, molluscs and cephalopodsLiqueursquantum satis(for purposes other than sweetening)
E 968ErythritolFoodstuffs in general (except drinks and those foodstuffs referred to in Article 2(3))quantum satis
Frozen and deep-frozen unprocessed fish, crustaceans, molluscs and cephalopodsquantum satis
Liqueursquantum satis
For purposes other than sweetening
E 427Cassia gumEdible ices2500 mg/kg
Fermented milk products with the exception of unflavoured live fermented milk products
Dairy-based dessert and similar products
Filling, topping and coating for fine bakery wares and dessert
Processed cheese
Sauces and salads dressing
Dehydrated soups and broths
Heat-treated meat products1500 mg/kg
E 432E 433E 434E 435E 436Polyoxyethylen sorbitan monolaurate (polysorbate 20)Polyoxyethylene sorbitan monooleate (polysorbate 80)Polyoxyethylene sorbitan monopalmitate (polysorbate 40)Polyoxyethylene sorbitan monostearate (polysorbate 60)Polyoxyethylene sorbitan tristearate (polysorbate 65)Fine bakery waresFat emulsions for baking purposesMilk and cream analoguesEdible icesDessertsSugar confectioneryEmulsified saucesSoupsChewing gumFood supplements as defined in Directive 2002/46/ECDietary foods for special medical purposes as defined in Directive 1999/21/EC — Dietetic formulae for weight control intended to replace total daily food intake or an individual meal3 g/kg10 g/kg5 g/kg1 g/kg3 g/kg1 g/kg5 g/kg1 g/kg5 g/kgquantum satis1 g/kgIndividually or in combination
Flavourings, except liquid smoke flavourings and flavourings based on spice oleoresins10 g/kg
Foodstuffs containing liquid smoke flavourings and flavourings based on spice oleoresins1 g/kg
E 442Ammonium phosphatidesCocoa and chocolate products as defined in Directive 73/241/EEC including fillings10 g/kg
Confectionery based on these products10 g/kg
E 444Sucrose acetate isobutyrateNon-alcoholic flavoured cloudy drinks300 mg/l
Flavoured cloudy spirit drinks containing less than 15 % alcohol by volume300 mg/l
E 445Glycerol esters of wood rosinsNon-alcoholic flavoured cloudy drinks100 mg/l
Surface treatment of citrus fruit50 mg/kg
Cloudy spirit drinks in accordance with Council Regulation (EEC) No 1576/89 laying down general rules on the definition, description and presentation of spirit drinks100 mg/l
Cloudy spirit drinks containing less than 15 % alcohol by volume100 mg/l
E 473E 474Sucrose esters of fatty acidsSucroglyceridesCanned liquid coffeeHeat-treated meat products1 g/l5 g/kg (on fat)
Fat emulsions for baking purposes10 g/kg
Fine bakery wares10 g/kg
Beverage whiteners20 g/kg
Edible ices5 g/kg
Sugar confectionery5 g/kg
Desserts5 g/kg
Sauces10 g/kg
Soups and broths2 g/kg
Fresh fruits, surface treatmentquantum satis
Non-alcoholic aniseed-based drinks5 g/l
Non-alcoholic coconut and almond drinks5 g/l
Spirituous beverages (excluding wine and beer)5 g/l
Powders for the preparation of hot beverages10 g/l
Dairy-based drinks5 g/l
Food supplements as defined in Directive 2002/46/ECquantum satis
Dietary foods for special medical purposes as defined in Directive 1999/21/EC; dietetic formulae for weight control intended to replace total daily food intake or an individual meal5 g/kg
Chewing gum10 g/kg Individually or in combination
Cream analogues5 g/kg
Sterilised cream and sterilised cream with reduced fat content5 g/kg
E 475Polyglycerol esters of fatty acidsFine bakery wares10 g/kg
Emulsified liqueurs5 g/l
Egg products1 g/kg
Beverage whiteners0,5 g/kg
Chewing gum5 g/kg
Fat emulsions5 g/kg
Milk and cream analogues5 g/kg
Sugar confectionery2 g/kg
Desserts2 g/kg
Food supplements as defined in Directive 2002/46/ECquantum satis
Dietary foods for special medical purposes as defined in Directive 1999/21/EC — Dietetic formulae for weight control intended to replace total daily food intake or an individual meal5 g/kg
Granola-type breakfast cereals10 g/kg
E 476Polyglycerol polyricinoleateSpreadable fats as defined in Annexes A, B and C of Regulation (EC) No 2991/94 having a fat content of 41 % or less4 g/kg
Similar spreadable products with a fat content of less than 10 % fat4 g/kg
Dressings4 g/kg
Cocoa-based confectionery, including chocolate5 g/kg
E 477Propane-1,2-diol esters of fatty acidsFine bakery wares5 g/kg
Fat emulsions for baking purposes10 g/kg
Milk and cream analogues5 g/kg
Beverage whiteners1 g/kg
Edible ices3 g/kg
Sugar confectionery5 g/kg
Desserts5 g/kg
Whipped dessert toppings other than cream30 g/kg
Dietary foods for special medical purposes as defined in Directive 1999/21/EC — Dietetic formulae for weight control intended to replace total daily food intake or an individual meal1 g/kg
E 479bThermally oxidized soya bean oil interacted with mono- and diglycerides of fatty acidsFat emulsions for frying purposes5 g/kg
E 481E 482Sodium stearoyl-2- lactylateCalcium stearoyl-2- lactylateFine bakery waresQuick-cook riceBreakfast cereals5 g/kg4 g/kg5 g/kg
Emulsified liqueur8 g/l
Spirits with less than 15 % alcohol by volume8 g/l
Cereal-based snacks2 g/kg
Chewing gum2 g/kg
Fat emulsions10 g/kg
Desserts5 g/kg
Sugar confectionery5 g/kg
Beverage whiteners3 g/kg
Cereal- and potato-based snacks5 g/kg
Minced and diced canned meat products4 g/kg
Powders for the preparation of hot beverages2 g/l
Dietary foods for special medical purposes as defined in Directive 1999/21/EC — Dietetic formulae for weight control intended to replace total daily food intake or an individual meal2 g/kg
Bread (except that referred to in Annex II)3 g/kg
Mostarda di frutta2 g/kgIndividually or in combination
E 483Stearyl tartrateBakery wares (except breads referred to in Annex II)4 g/kg
Desserts5 g/kg
E 491E 492E 493E 494E 495Sorbitan monostearateSorbitan tristearateSorbitan monolaurateSorbitan monooleateSorbitan monopalmitateFine bakery waresToppings and coatings for fine bakery waresJelly marmaladeFat emulsions10 g/kg5 g/kg25 mg/kg10 g/kg
Milk and cream analogues5 g/kg
Beverage whiteners5 g/kg
Liquid tea concentrates and liquid fruit and herbal infusions concentrates0,5 g/l
Edible ices0,5 g/kg
Desserts5 g/kg
Sugar confectionery5 g/kg
Cocoa-based confectionery, including chocolate10 g/kg
Emulsified sauces5 g/kg
Food supplements as defined in Directive 2002/46/ECquantum satis
Yeast for bakingquantum satis
Chewing gum5 g/kg
Dietary foods for special medical purposes as defined in Directive 1999/21/EC; dietetic formulae for weight control intended to replace total daily food intake or an individual meal5 g/kg
(pro memoria) For E 491 only, wine in accordance with Regulation (EEC) No 1873/84 authorizing the offer or disposal for direct human consumption of certain imported wines which may have undergone oenological processes not provided for in Regulation (EEC) No 337/79Individually or in combination
E 512Stannous chlorideCanned and bottled white asparagus25 mg/kg as Sn
E 520E 521E 522E 523Aluminium sulphateAluminium sodium sulphateAluminium potassium sulphateAluminium ammonium sulphateEgg whiteCandied, crystallized and glacé fruit and vegetables30 mg/kg200 mg/kg Individually or in combination, expressed as aluminium
E 541Sodium aluminium phosphate, acidicFine bakery wares (scones and sponge wares only)1 g/kg expressed as aluminium
E 535E 536E 538Sodium ferrocyanidePotassium ferrocyanideCalcium ferrocyanideSalt and its substitutesIndividually or in combination, 20 mg/kg as anhydrous potassium ferrocyanide
E 551Silicon dioxideFlavourings50 g/kg
E 551E 552E 553aE 553bE 554E 555E 556E 559Silicon dioxideCalcium silicate(i)Magnesium silicate(ii)Magnesium trisilicateTalcSodium aluminium silicatePotassium aluminium silicateCalcium aluminium silicateAluminium silicate (Kaolin)Dried powdered foodstuffs (including sugars)Salt and its substitutesFood supplements as defined in Directive 2002/46/ECFoodstuffs in tablet and coated tablet formSliced or grated hard, semi-hard and processed cheeseSliced or grated cheese analogues and processed cheese analogues10 g/kg10 g/kg10 g/kgquantum satis10 g/kg
Chewing gumquantum satis
Rice
Sausages (surface treatment only)
Seasonings30 g/kg
Confectionery excluding chocolate (surface treatment only)quantum satis
Tin-greasing products30 g/kg
E 579E 585Ferrous gluconateFerrous lactateOlives darkened by oxidation150 mg/kg as Fe
E 620E 621E 622E 623E 624E 625Glutamic acidMonosodium glutamateMonopotassium glutamateCalcium diglutamateMonoammonium glutamateMagnesium diglutamateFoodstuffs in general (except those referred to in Article 2 (3))10 g/kgIndividually or in combination
Condiments and seasoningsquantum satis
E 626E 627E 628E 629E 630E 631E 632E 633Guanylic acidDisodium guanylateDipotassium guanylateCalcium guanylateInosinic acidDisodium inosinateDipotassium inosinateCalcium inosinateFoodstuffs in general (except those referred to in Article 2 (3))Seasonings and condiments500 mg/kg individually or in combination, expressed as guanylic acidquantum satis
E 634Calcium 5'-ribonucleotides
E 635Disodium 5'-ribonucleotides
E 900Dimethyl polysiloxaneJam, jellies and marmalades as defined in Directive 79/693/EEC and similar fruit spreads, including low calorie products10 mg/kg
Soups and broths10 mg/kg
Oils and fats for frying10 mg/kg
Confectionery (excluding chocolate)10 mg/kg
Non-alcoholic flavoured drinks10 mg/l
Pineapple juice10 mg/l
Canned and bottled fruit and vegetables10 mg/kg
Chewing gum100 mg/kg
(pro memoria) Wine in accordance with Regulation (EEC) No 1873/84 authorizing the offer or disposal for direct human consumption of certain imported wines which may have undergone oenological processes not provided for in Regulation (EEC) No 337/79
Sød…Saft10 mg/l
Batters10 mg/kg
Cider excluding cidre bouché10 mg/l
Flavourings10 mg/kg
E 901E 902E 903E 904Beeswax, white and yellowCandelilla waxCarnauba waxShellacAs glazing agents only for:Confectionery (including chocolate)Small products of fine bakery wares coated with chocolateSnacksNutsCoffee beansPre-packed wafers containing ice cream (only for E 901)quantum satis
Food supplements as defined in Directive 2002/46/ECquantum satis
Fresh citrus fruits, melons, apples and pears (surface treatment only)quantum satis
Peaches and pineapples (surface treatment only)quantum satis
Flavourings in non-alcoholic flavoured drinks (only for E 901)0,2 g/kg in the flavoured drinks
E 903Carnauba waxAs glazing agents only:
confectionery (including chocolate)500 mg/kg
1200 mg/kg (only for chewing gum)
small products of fine bakery wares coated with chocolate200 mg/kg
snacks200 mg/kg
nuts200 mg/kg
coffee beans200 mg/kg
food supplements as defined in Directive 2002/46/EC200 mg/kg
fresh citrus fruits, melons, apples, pears, peaches and pineapples (surface treatment only)200 mg/kg
E 905Microcrystalline waxSurface treatment of:confectionery excluding chocolatechewing gummelons, papaya, mango and avocadoquantum satis
E 912Montan acid estersFresh citrus fruits (surface treatment only)quantum satis
E 914Oxidized polyethylene wax
Fresh melon, mango, papaya, avocado and pineapple (surface treatment only)quantum satis
E 927bCarbamideChewing gum without added sugars30 g/kg
E 950Acesulfame-KChewing gum with added sugars800 mg/kg
E 951Aspartame2500 mg/kg
E 957Thaumatin10 mg/kg (as flavour enhancer only)
Water-based flavoured non-alcoholic drinks0,5 mg/l
Desserts — dairy and non dairy5 mg/kg (as flavour enhancer only)
E 959Neohesperidine DCChewing gum with added sugars150 mg/kg
Spreadable fats as defined in Annexes B and C of Regulation (EC) No 2991/945 mg/kg
Meat products5 mg/kg(as flavour enhancer only)
Fruit jellies
Vegetable proteins
E 961NeotameWater-based flavoured drinks, energy-reduced or with no added sugar2 mg/l as flavour enhancer
Milk- and milk-derivative-based or fruit-juice-based drinks, energy-reduced or with no added sugar2 mg/l as flavour enhancer
"Snacks": certain flavours of ready-to-eat, pre-packed, dry, savoury starch products and coated nuts2 mg/kg as flavour enhancer
Starch-based confectionery, energy-reduced or with no added sugar3 mg/kg as flavour enhancer
Breath-freshening micro-sweets, with no added sugar3 mg/kg as flavour enhancer
Strongly flavoured throat pastilles with no added sugar3 mg/kg as flavour enhancer
Chewing gum with added sugar3 mg/kg as flavour enhancer
Energy-reduced jams, jellies and marmalades2 mg/kg as flavour enhancer
Sauces2 mg/kg as flavour enhancer
Food supplements as defined in Directive 2002/46/EC supplied in a liquid form2 mg/kg as flavour enhancer
Food supplements as defined in Directive 2002/46/EC supplied in a solid form2 mg/kg as flavour enhancer
Food supplements as defined in Directive 2002/46/EC based on vitamins and/or mineral elements and supplied in a syrup-type or non-chewable form2 mg/kg as flavour enhancer
E 999Quillaia extractWater-based flavoured non-alcoholic drinks200 mg/l calculated as anhydrous extract
Cider excluding cidre bouché200 mg/l calculated as anhydrous extract
E 1201PolyvinylpyrrolidoneFood supplements as defined in Directive 2002/46/EC in tablet and coated tablet formquantum satis
E 1202Polyvinylpolypyrrolidone
E 1203Polyvinyl alcoholFood supplements as defined in Directive 2002/46/EC in capsule and tablet form18 g/kg
E 1505Triethyl citrateFood supplements as defined in Directive 2002/46/EC in capsule and tablet form3,5 g/kg
Dried egg whitequantum satis
E 1518Glyceryl triacetate (triacetin)Chewing gumquantum satis
E 459Beta-cyclodextrineFoodstuffs in tablet and coated tablet formquantum satis
Encapsulated flavourings in
flavoured teas and flavoured powdered instant drinks500 mg/l
flavoured snacks1 g/kg in foodstuffs as consumed or as reconstituted according to the instructions of the manufacturer
E 425KonjacFoodstuffs in general (except those referred to in Article 2(3) and jelly confectionery including jelly-mini-cups)10 g/kgindividually or in combination
(i)Konjac gum
(ii)Konjac glucomannane
E 650Zinc acetateChewing gum1000 mg/kg
E 943aE 943bE 944ButaneIso-butanePropaneVegetable oil pan spray (for professional use only)Water-based emulsion sprayquantum satis
E 907Hydrogenated poly-1-deceneAs glazing agent for
sugar confectionery2 g/kg
dried fruits2 g/kg
E 1505Triethyl citrateFlavourings3 g/kg from all sources in foodstuffs as consumed or as reconstituted according to the instructions of the manufacturer; individually or in combination. In the case of beverages, with the exception of cream liqueurs, the maximum level of E 1520 shall be 1 g/l.
E 1517Glyceryl diacetate (diacetin)
E 1518Glyceryl triacetate (triacetin)
E 1520Propan-1,2-diol (propylene glycol)
E 1519Benzyl alcoholFlavourings for
liqueurs, aromatised wines, aromatised wine-based drinks and aromatised wine-products cocktails100 mg/l
confectionery including chocolate and fine bakery wares250 mg/kg from all sources in foodstuffs as consumed or as reconstituted according to instruction of the manufacturer
E 426Soybean hemicelluloseDairy-based drinks intended for retail sale5 g/l
Food supplements as defined in Directive 2002/46/EC1,5 g/l
Emulsified sauces30 g/l
Pre-packaged fine bakery wares intended for retail sale10 g/kg
Pre-packaged ready to eat oriental noodles intended for retail sale10 g/kg
Pre-packaged ready to eat rice intended for retail sale10 g/kg
Pre-packaged processed potato and rice products (including frozen, deep-frozen, chilled and dried processed products) intended for retail sale10 g/kg
Dehydrated, concentrated, frozen and deep-frozen egg products10 g/kg
Jelly confectionery, except jelly mini-cups10 g/kg
E 1204PullulanFood supplements as defined in Directive 2002/46/EC in capsule and tablet formquantum satis
Breath freshening micro-sweets in the form of filmsquantum satis
E 1452Starch Aluminium Octenyl SuccinateEncapsulated vitamin preparations in food supplements as defined in Directive 2002/46/EC35 g/kg in food supplement
E 1521Polyethylene glycolFood supplements as defined in Directive 2002/46/EC in capsule and tablet form10 g/kg
ANNEX VPERMITTED CARRIERS AND CARRIER SOLVENTSNoteNot included in this list are:1.Substances generally considered as foodstuffs;2.Substances referred to in Article 1 (5);3.Substances having primarily an acid or acidity regulator function, such as citric acid and ammonium hydroxide.
E NoNameRestricted use
E 1520Propane-1,2-diol (propylene glycol)Colours, emulsifiers, antioxidants and enzymes (maximum 1 g/kg in the foodstuff)
E 422Glycerol
E 420Sorbitol
E 421Mannitol
E 953Isomalt
E 965Maltitol
E 966Lactitol
E 967Xylitol
E 968Erythritol
E 400-404Alginic acid and its sodium, potassium, calcium and ammonium salts
E 405Propan-1,2-diol alginate
E 406Agar
E 407Carrageenan
E 410Locust bean gum
E 412Guar gum
E 413Tragacanth
E 414Acacia gum (gum arabic)
E 415Xanthan gumm
E 440Pectins
E 432Polyoxyethylene sorbitan monolaurate (polysorbate 20)Antifoaming agents
E 433Polyoxyethylene sorbitan monooleate (polysorbate 80)
E 434Polyoxyethylene sorbitan monopalmitate (polysorbate 40)
E 435Polyoxyethylene sorbitan monostearate (polysorbate 60)
E 436Polyoxyethylene sorbitan tristearate (polysorbate 65)
E 442Ammonium phosphatidersAntioxidants
E 460Cellulose (microcrystalline or powdered)
E 461Methyl cellulose
E 462Ethyl cellulose
E 463Hydroxypropyl cellulose
E 464Hydroxypropyl methyl cellulose
E 465Ethyl methyl cellulose
E 466Carboxy methyl cellulose
Sodium carboxy methyl cellulose
E 322LecithinsColours and fat-soluble antioxidants
E 432-436Polysorbates 20, 40, 60, 65 and 80
E 470bMagnesium salts of fatty acids
E 471Mono- and diglycerides of fatty acids
E 472aAcetic acid esters of mono-and diglycerides of fatty acids
E 472cCitric acid esters of mono- and diglycerides of fatty acids
E 472eMono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids
E 473Sucrose esters of fatty acids
E 475Polyglycerol esters of fatty acidsColours and anti-foaming agents
E 491Sorbitan monostearate
E 492Sorbitan tristearate
E 493Sorbitan monolaurate
E 494Sorbitan monooleate
E 495Sorbitan monopalmitate
E 1404Oxidized starch
E 1410Monostarch phosphate
E 1412Distarch phosphate
E 1413Phosphated distarch phosphate
E 1414Acetylated distarch phosphate
E 1420Acetylated starch
E 1422Acetylated distarch adipate
E 1440Hydroxy propyl starch
E 1442Hydroxy propyl distarch phosphate
E 1450Starch sodium octenyl succinate
E 170Calcium carbonates
E 263Calcium acetate
E 331Sodium citrates
E 332Potassium citrates
E 341Calcium phosphates
E 501Potassium carbonates
E 504Magnesium carbonates
E 508Potassium chloride
E 509Calcium chloride
E 511Magnesium chloride
E 514Sodium sulphate
E 515Potassium sulphate
E 516Calcium sulphate
E 517Ammonium sulphate
E 577Potassium gluconate
E 640Glycine and its sodium salt
E 1505Triethyl citrate
E 1518Glyceryl triacetate (triacetin)
E 551Silicon dioxideEmulsifiers and colours, max. 5 %For E 551: in E 171 titanium dioxide and E 172 iron oxides and hydroxides (max. 90 % relative to the pigment)
E 552Calcium silicate
E 553bTalcColours, max. 5 %
E 558Bentonite
E 559Aluminium silicate (Kaolin)
E 901BeeswaxColours
E 1200Polidextrose
E 1201PolyvinylpyrrolidoneSweeteners
E 1202Polyvinylpolypyrrolidone
E 322LecithinsGlazing agents for fruit
E 432-E 436Polysorbates
E 470 aSodium, potassium and calcium salts of fatty acids
E 471Mono and diglycerides of fatty acids
E 491-E 495Sorbitans
E 570Fatty acids
E 900Dimethylpolysiloxane
E 1521Polyethylene glycolSweeteners
E 425Konjac
(i)Konjac-gum
(ii)Konjac-glucomannane
E 459Beta-cyclodextrine1 g/kg
E 1451Acetylated oxidised starch
E 468Cross linked sodium carboxy methyl celluloseSweeteners
Cross-linked cellulose gum
E 469Enzymatically hydrolysed carboxy methyl cellulose
E 555Potassium aluminium silicateIn E 171 titanium dioxide and E 172 iron oxides and hydroxides (max 90 % relative to the pigment)
ANNEX VIFOOD ADDITIVES PERMITTED IN FOODS FOR INFANTS AND YOUNG CHILDRENNoteFormulae 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 1000 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 1000 mg/kg from polyunsaturated fatty acid preparations.Formulae and processed cereal-based foods and baby foods for infants and young children may contain E 301 (sodium L-ascorbate), used at QS 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.The maximum levels of use indicated refer to foodstuffs ready for consumption prepared following manufacturers' instructions.PART 1FOOD ADDITIVES PERMITTED IN INFANT FORMULAE FOR INFANTS IN GOOD HEALTHNotes1.For the manufacture of acidified milks, non-pathogenic L(+)-lactic acid producing cultures may be used.2.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 NoNameMaximum level
E 270Lactic acid (L(+)-form only)quantum satis
E 330Citric acidquantum satis
E 338Phosphoric acidIn conformity with the limits set in Annex I to Directive 91/321/EEC
E 306E 307E 308E 309Tocopherol-rich extractAlfa-tocopherolGamma-tocopherolDelta-tocopherol10 mg/l individually or in combination
E 322Lecithins1 g/l
E 471Mono- and diglycerides4 g/l
E 304L-ascorbyl palmitate10 mg/l
E 331Sodium citrates2 g/l
E 332Potassium citratesIndividually or in combination and in conformity with the limits set in Annex I to Directive 91/321/EEC
E 339Sodium phosphates1 g/l expressed as P2O5
E 340Potassium phosphatesIndividually or in combination and in conformity with the limits set in Annex I to Directive 91/321/EEC
E 412Guar gum1 g/l, where the liquid product contains partially hydrolysed proteins and is in conformity with the conditions set in Annex IV of Directive 91/321/EEC, as amended by Directive 96/4/EC
E 472 cCitric acid esters of mono- and diglycerides of fatty acids7,5 g/l sold as powder9 g/l sold as liquid where the products contain partially hydrolysed proteins, peptides or amino acids and are in conformity with the conditions set in Annex IV of Directive 91/321/EEC, as amended by Directive 96/4/EC
E 473Sucrose esters of fatty acids120 mg/l in products containing hydrolysed proteins, peptides or amino acids
PART 2FOOD ADDITIVES PERMITTED IN FOLLOW-ON FORMULAE FOR INFANTS IN GOOD HEALTHNote1.For the manufacture of acidified milks, non-pathogenic L(+)-lactic acid producing cultures may be used.2.If more than one of the substances E 322, E 471, E 472c and E 473 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.3.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 NoNameMaximum level
E 270Lactic acid (L(+)-form only)quantum satis
E 330Citric acidquantum satis
E 306E 307E 308E 309Tocopherol-rich extractAlfa-tocopherolGamma-tocopherolDelta-tocopherol10 mg/l individually or in combination
E 338Phosphoric acidIn conformity with the limits set in Annex II to Directive 91/321/EEC
E 440Pectins5 g/l in acidified follow-on formulae only
E 322Lecithins1 g/l
E 471Mono- and diglycerides4 g/l
E 407Carrageenan0,3 g/l
E 410Locust bean gum1 g/l
E 412Guar gum1 g/l
E 304L-ascorbyl palmitate10 mg/l
E 331Sodium citrates2 g/l
E 332Potassium citratesIndividually or in combination and in conformity with the limits set in Annex I to Directive 91/321/EEC
E 339Sodium phosphates1 g/l expressed as P2O5
E 340Potassium phosphatesIndividually or in combination and in conformity with the limits set in Annex I to Directive 91/321/EEC
E 472 cCitric acid esters of mono- and diglycerides of fatty acids7,5 g/l sold as powder9 g/l sold as liquid where the products contain partially hydrolysed proteins, peptides or amino acids and are in conformity with the conditions set in Annex IV of Directive 91/321/EEC, as amended by Directive 96/4/EC
E 473Sucrose esters of fatty acids120 mg/l in products containing hydrolysed proteins, peptides or amino acids
PART 3FOOD ADDITIVES PERMITTED IN PROCESSED CEREAL-BASED FOODS AND BABY FOODS FOR INFANTS AND YOUNG CHILDREN IN GOOD HEALTH
L(+)-form only.The note in part 4 does not apply.
E NoNameFoodstuffMaximum level
E 170E 260E 261E 262E 263E 270E 296E 325E 326E 327E 330E 331E 332E 333Calcium carbonatesAcetic acidPotassium acetateSodium acetatesCalcium acetateLactic acidMalic acidSodium lactatePotassium lactateCalcium lactateCitric acidSodium citratesPotassium citratesCalcium citratesProcessed cereal-based foods and baby foodsquantum satis (only for pH adjustment)
E 507E 524E 525E 526Hydrochloric acidSodium hydroxidePotassium hydroxideCalcium hydroxide
E 920L-cysteineBiscuits for infants and young children1 g/kg
E 500E 501E 503Sodium carbonatesPotassium carbonatesAmmonium carbonatesProcessed cereal-based foods and baby foodsquantum satis (only as raising agents)
Individually or in combination, expressed as ascorbic acid
E 300E 301E 302L-ascorbic acidSodium L-ascorbateCalcium L-ascorbateFruit- and vegetable-based drinks, juices and baby foods0,3 g/kg
Fat-containing cereal-based foods including biscuits and rusks0,2 g/kg
E 304E 306E 307E 308E 309L-ascorbyl palmitateTocopherol-rich extractAlfa-tocopherolGamma-tocopherolDelta-tocopherolFat-containing cereals, biscuits, rusks and baby foods0,1 g/kg individually or in combination
E 338Phosphoric acidProcessed cereal-based foods and baby foods1 g/kg as P2O5 (only for pH adjustment)
E 339E 340E 341Sodium phosphatesPotassium phosphatesCalcium phosphatesCereals1 g/kg individually or in combination, expressed as P2O5
E 322LecithinsBiscuits and rusksCereal-based foodsBaby foods10 g/kg
E 471E 472aE 472bE 472cMono- and diglycerides of fatty acidsAcetic acid esters of mono- and diglycerides of fatty acidsLactic acid esters of mono- and diglycerides of fatty acidsCitric acid esters of mono- and diglycerides of fatty acidsBiscuits and rusksCereal-based foodsBaby foods5 g/kg individually or in combination
E 400E 401E 402E 404Alginic acidSodium alginatePotassium alginateCalcium alginateDessertsPuddings0,5 g/kg individually or in combination
E 410E 412E 414E 415E 440Locust bean gumGuar gumAcacia gum (gum arabic)Xanthan gumPectinsProcessed cereal-based foods and baby foods10 g/kg individually or in combination
Gluten-free cereal-based foods20 g/kg individually or in combination
E 551Silicon dioxideDry cereals2 g/kg
E 334E 335E 336E 354E 450aE 575Tartaric acidSodium tartratePotassium tartrateCalcium tartrateDisodium diphosphateGlucono-delta-lactoneBiscuits and rusks5 g/kg as a residue
E 1404E 1410E 1412E 1413E 1414E 1420E 1422E 1450Oxidized starchMonostarch phosphateDistarch phosphatePhosphated distarch phosphateAcetylated distarch phosphateAcetylated starchAcetylated distarch adipateStarch sodium octenyl succinateProcessed cereal-based foods and baby foods50 g/kg
E 333Calcium citratesIn low-sugar fruit based productsquantum satis
E 341Tricalcium phosphateIn fruit based desserts1 g/kg as P2O5
E 1451Acetylated oxidised starchProcessed cereal-based foods and baby foods50 g/kg
PART 4FOOD ADDITIVES PERMITTED IN DIETARY FOODS FOR INFANTS AND YOUNG CHILDREN FOR SPECIAL MEDICAL PURPOSES AS DEFINED IN DIRECTIVE 1999/21/ECCommission Directive 1999/21/EC of 25 March 1999 on dietary foods for special medical purposes, (OJ L 91, 7.4.1999, p. 29).The tables in Parts 1 to 3 of Annex VI are applicable.
E numberNameMaximum levelSpecial conditions
E 401Sodium alginate1 g/lFrom four months onwards in special food products with adapted composition, required for metabolic disorders and for general tube-feeding
E 405Propane 1,2-diolalginate200 mg/lFrom 12 months onwards in specialised diets intended for young children who have cow's milk intolerance or inborn errors of metabolism
E 410Locust bean gum10 g/lFrom birth onwards in products for reduction of gastro-oesophageal reflux
E 412Guar gum10 g/lFrom birth onwards in products in liquid formulae containing hydrolysed proteins, peptides or amino acids in conformity with the conditions set in Annex IV of Directive 91/321/EEC, as amended by Directive 96/4/EC
E 415Xanthan gum1,2 g/lFrom birth onwards for use in products based on amino acids or peptides for use with patients who have problems with impairment of the gastro-intestinal tract, protein mal-absorption or inborn errors of metabolism
E 440Pectins10 g/lFrom birth onwards in products used in case of gastro-intestinal disorders
E 466Sodium carboxy methyl cellulose10 g/l or kgFrom birth onwards in products for the dietary management of metabolic disorders
E 471Mono- and diglycerides of fatty acids5 g/lFrom birth onwards in specialised diets, particularly those devoid of proteins
E 472cCitric acid esters of mono- and diglycerides of fatty acids7,5 g/l sold as powderFrom birth onwards
9 g/l sold as liquid
E 473Sucrose esters of fatty acids120 mg/lProducts containing hydrolysed proteins, peptides and amino acids
E 1450Starch sodium octenyl succinate20 g/lIn infant formulae and follow-on formulae