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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 No	Name
E 170	Calcium carbonate
E 260	Acetic acid
E 261	Potassium acetate
E 262	Sodium acetates
	(i)Sodium acetate
	(ii)Sodium hydrogen acetate (sodium diacetate)
E 263	Calcium acetate
E 270	Lactic acid
E 290	Carbon dioxide*
E 296	Malic acid
E 300	Ascorbic acid
E 301	Sodium ascorbate
E 302	Calcium ascorbate
E 304	Fatty acid esters of ascorbic acid
	(i)Ascorbyl palmitate
	(ii)Ascorbyl stearate
E 306	Tocopherol-rich extract
E 307	Alpha-tocopherol
E 308	Gamma-tocopherol
E 309	Delta-tocopherol
E 322	Lecithins
E 325	Sodium lactate
E 326	Potassium lactate
E 327	Calcium lactate
E 330	Citric acid
E 331	Sodium citrates
	(i)Monosodium citrate
	(ii)Disodium citrate
	(iii)Trisodium citrate
E 332	Potassium citrates
	(i)Monopotassium citrate
	(ii)Tripotassium citrate
E 333	Calcium citrates
	(i)Monocalcium citrate
	(ii)Dicalcium citrate
	(iii)Tricalcium citrate
E 334	Tartaric acid (L(+)-)
E 335	Sodium tartrates
	(i)Monosodium tartrate
	(ii)Disodium tartrate
E 336	Potassium tartrates
	(i)Monopotassium tartrate
	(ii)Dipotassium tartrate
E 337	Sodium potassium tartrate
E 350	Sodium malates
	(i)Sodium malate
	(ii)Sodium hydrogen malate
E 351	Potassium malate
E 352	Calcium malates
	(i)Calcium malate
	(ii)Calcium hydrogen malate
E 354	Calcium tartrate
E 380	Triammonium citrate
E 400	Alginic acid
E 401	Sodium alginate
E 402	Potassium alginate
E 403	Ammonium alginate
E 404	Calcium alginate
E 406	Agar
E 407	Carrageenan
E 407a	Processed eucheuma seaweed
E 410	Locust bean gum #
E 412	Guar gum #
E 413	Tragacanth
E 414	Acacia gum (gum arabic)
E 415	Xanthan gum #
E 417	Tara gum #
E 418	Gellan gum
E 422	Glycerol
E 440	Pectins
	(i)Pectin
	(ii)amidated pectin
E 460	Cellulose
	(i)Microcrystalline cellulose
	(ii)Powdered cellulose
E 461	Methyl cellulose
E 462	Ethyl cellulose
E 463	Hydroxypropyl cellulose
E 464	Hydroxypropyl methyl cellulose
E 465	Ethyl methyl cellulose
E 466	Carboxy methyl cellulose
	Sodium carboxy methyl cellulose
	Cellulose gum
E 469	Enzymatically hydrolysed carboxy methyl cellulose
	Enzymatically hydrolysed cellulose gum
E 470a	Sodium, potassium and calcium salts of fatty acids
E 470b	Magnesium salts of fatty acids
E 471	Mono- and diglycerides of fatty acids
E 472a	Acetic acid esters of mono- and diglycerides of fatty acids
E 472b	Lactic acid esters of mono- and diglycerides of fatty acids
E 472c	Citric acid esters of mono- and diglycerides of fatty acids
E 472d	Tartaric acid esters of mono- and diglycerides of fatty acids
E 472e	Mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids
E 472f	Mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids
E 500	Sodium carbonates
	(i)Sodium carbonate
	(ii)Sodium hydrogen carbonate
	(iii)Sodium sesquicarbonate
E 501	Potassium carbonates
	(i)Potassium carbonate
	(ii)Potassium hydrogen carbonate
E 503	Ammonium carbonates
	(i)Ammonium carbonate
	(ii)Ammonium hydrogen carbonate
E 504	Magnesium carbonates
	(i)Magnesium carbonate
	(ii)Magnesium hydroxide carbonate (syn.: Magnesium hydrogen carbonate)
E 507	Hydrochloric acid
E 508	Potassium chloride
E 509	Calcium chloride
E 511	Magnesium chloride
E 513	Sulphuric acid
E 514	Sodium sulphates
	(i)Sodium sulphate
	(ii)Sodium hydrogen sulphate
E 515	Potassium sulphates
	(i)Potassium sulphate
	(ii)Potassium hydrogen sulphate
E 516	Calcium sulphate
E 524	Sodium hydroxide
E 525	Potassium hydroxide
E 526	Calcium hydroxide
E 527	Ammonium hydroxide
E 528	Magnesium hydroxide
E 529	Calcium oxide
E 530	Magnesium oxide
E 570	Fatty acids
E 574	Gluconic acid
E 575	Glucono-delta-lactone
E 576	Sodium gluconate
E 577	Potassium gluconate
E 578	Calcium gluconate
E 640	Glycine and its sodium salt
E 920	L-Cysteine
E 938	Argon*
E 939	Helium*
E 941	Nitrogen*
E 942	Nitrous oxide*
E 948	Oxygen*
E 949	Hydrogen *
E 1103	Invertase
E 1200	Polydextrose
E 1404	Oxidized starch
E 1410	Monostarch phosphate
E 1412	Distarch phosphate
E 1413	Phosphated distarch phosphate
E 1414	Acetylated distarch phosphate
E 1420	Acetylated starch
E 1422	Acetylated distarch adipate
E 1440	Hydroxy propyl starch
E 1442	Hydroxy propyl distarch phosphate
E 1450	Starch sodium octenyl succinate
E 1451	Acetylated oxidised starch

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.

Foodstuff	Additive		Maximum level
Cocoa and chocolate products as defined in Directive 73/241/EEC	E 330	Citric acid	0,5 %
	E 322	Lecithins	quantum satis
	E 334	Tartaric acid	0,5 %
	E 422	Glycerol	quantum satis
	E 471	Mono- and diglycerides of fatty acids	quantum satis
	E 170	Calcium carbonate	7 % on dry matter without fat expressed as potassium carbonates
	E 500	Sodium carbonates
	E 501	Potassium carbonates
	E 503	Ammonium carbonates
	E 504	Magnesium carbonates
	E 524	Sodium hydroxide
	E 525	Potassium hydroxide
	E 526	Calcium hydroxide
	E 527	Ammonium hydroxide
	E 528	Magnesium hydroxide
	E 530	Magnesium oxide
	E 414	Acacia gum	as glazing agents only quantum satis
	E 440	Pectins	as glazing agents only quantum satis
	E 472c	Citric acid esters of mono- and diglycerides of fatty acids	quantum satis
Fruit juices and nectars as defined in Directive 93/77/EEC	E 300	Ascorbic acid	quantum satis
Pineapple juice as defined in Directive 93/77/EEC	E 296	Malic acid	3 g/l
Nectars as defined in Directive 93/77/EEC	E 330	Citric acid	5 g/l
Nectars as defined in Directive 93/77/EEC	E 270	Lactic acid	5 g/l
Grape juice as defined in Directive 93/77/EEC	E 170	Calcium carbonate	quantum satis
	E 336	Potassium tartrates	quantum satis
Fruit juices as defined in Directive 93/77/EEC	E 330	Citric acid	3 g/l
Extra jam and extra jelly, as defined in Directive 79/693/EEC	E 440	Pectins	quantum satis
	E 270	Lactic acid	quantum satis
	E 296	Malic acid
	E 300	Ascorbic acid
	E 327	Calcium lactate
	E 330	Citric acid
	E 331	Sodium citrates
	E 333	Calcium citrates
	E 334	Tartaric acid
	E 335	Sodium tartrates
	E 350	Sodium malates
	E 471	Mono- and diglycerides of fatty acids	quantum satis
Jam, jellies and marmalades as defined in Directive 79/693/EEC and other similar fruit spreads including low-calorie products	E 440	Pectins	quantum satis
	E 270	Lactic acid	quantum satis
	E 296	Malic acid
	E 300	Ascorbic acid
	E 327	Calcium lactate
	E 330	Citric acid
	E 331	Sodium citrates
	E 333	Calcium citrates
	E 334	Tartaric acid
	E 335	Sodium tartrates
	E 350	Sodium malates
	E 400	Alginic acid	10 g/kg (individually or in combination)
	E 401	Sodium alginate
	E 402	Potassium alginate
	E 403	Ammonium alginate
	E 404	Calcium alginate
	E 406	Agar
	E 407	Carrageenan
	E 410	Locust bean gum
	E 412	Guar gum
	E 415	Xanthan gum
	E 418	Gellan gum
	E 471	Μοno and diglycerides of fatty acids	quantum satis
	E 509	Calcium chloride	quantum satis
	E 524	Sodium hydroxide
Partially dehydrated and dehydrated milk as defined in Directive 76/118/EEC	E 300	Ascorbic acid	quantum satis
	E 301	Sodium ascorbate
	E 304	Fatty acid esters of ascorbic acid
	E 322	Lecithins
	E 331	Sodium citrates
	E 332	Potassium citrates
	E 407	Carrageenan
	E 500 (ii)	Sodium bicarbonate
	E 501 (ii)	Potassium bicarbonate
	E 509	Calcium chloride
Plain pasteurised cream	E 401	Sodium alginate	quantum satis
	E 402	Potassium alginate
	E 407	Carrageenan
	E 466	Sodium carboxy methyl cellulose
	E 471	Mono- 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 296	Malic acid	quantum satis (only for peeled potatoes)
	E 300	Ascorbic acid	quantum satis
	E 301	Sodium ascorbate
	E 302	Calcium ascorbate
	E 330	Citric acid
Fruit compote	E 331	Sodium citrates
	E 332	Potassium citrates
Unprocessed fish, crustaceans and molluscs, including such products frozen and deep- frozen	E 333	Calcium citrates
	E 440	Pectin	quantum satis (only for fruit compote other than apple)
	E 509	Calcium chloride
Quick-cook rice	E 471	Mono- and diglycerides of fatty acids	quantum satis
	E 472a	Acetic 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 304	Fatty acid esters of ascorbic acid	quantum satis
	E 306	Tocopherol-rich extract
	E 307	Alpha-tocopherol
	E 308	Gamma-tocopherol
	E 309	Delta-tocopherol
	E 322	Lecithins	30 g/l
	E 471	Mono- and diglycerides of fatty acids	10 g/l
	E 330	Citric acid	quantum satis
	E 331	Sodium citrates
	E 332	Potassium citrates
	E 333	Calcium 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 gravy	E 270	Lactic acid	quantum satis
	E 300	Ascorbic acid
	E 304	Fatty acid esters of ascorbic acid
	E 306	Tocopherol-rich extract
	E 307	Alpha-tocopherol
	E 308	Gamma-tocopherol
	E 309	Delta-tocopherol
	E 322	Lecithins	30 g/l
	E 471	Mono- and diglycerides of fatty acids	10 g/l
	E 472 c	Citric acid esters of mono-and diglycerides of fatty acids	quantum satis
	E 330	Citric acid
	E 331	Sodium citrates
	E 332	Potassium citrates
	E 333	Calcium citrates
Refined olive oil, including olive pomace oil	E 307	Alfa-tocopherol	200 mg/l
Ripened cheese	E 170	Calcium carbonate	quantum satis
	E 504	Magnesium carbonates
	E 509	Calcium chloride
	E 575	Glucono-delta-lactone
	E 500ii	Sodium hydrogen carbonate	quantum satis (only for sour milk cheese)
Mozzarella and whey cheese	E 260	Acetic acid	quantum satis
	E 270	Lactic acid	quantum satis
	E 330	Citric acid
	E 460 (ii)	Powdered cellulose	quantum satis (only for grated and sliced cheese)
	E 575	Glucono-delta-lactone
Canned and bottled fruit and vegetables	E 260	Acetic acid	quantum satis
	E 261	Potassium acetate
	E 262	Sodium acetates
	E 263	Calcium acetate
	E 270	Lactic acid
	E 296	Malic acid	quantum satis
	E 300	Ascorbic acid
	E 301	Sodium ascorbate
	E 302	Calcium ascorbate
	E 325	Sodium lactate
	E 326	Potassium lactate
	E 327	Calcium lactate
	E 330	Citric acid
	E 331	Sodium citrates
	E 332	Potassium citrates
	E 333	Calcium citrates
	E 334	Tartaric acid
	E 335	Sodium tartrates
	E 336	Potassium tartrates
	E 337	Sodium potassium tartrate
	E 509	Calcium chloride
	E 575	Glucono-delta-lactone
Gehakt	E 300	Ascorbic Acid	quantum satis
	E 301	Sodium ascorbate
	E 302	Calcium ascorbate
	E 330	Citric acid	quantum satis
	E 331	Sodium citrates
	E 332	Potassium citrates
	E 333	Calcium citrates
Pre-packed preparations of fresh minced meat	E 261	Potassium acetate	quantum satis
	E 262i	Sodium acetate
	E 262ii	Sodium hydrogen acetate
	E 300	Ascorbic acid
	E 301	Sodium ascorbate
	E 302	Calcium ascorbate
	E 325	Sodium lactate
	E 326	Potassium lactate
	E 330	Citric acid
	E 331	Sodium citrates
	E 332	Potassium citrates
	E 333	Calcium citrates
Bread prepared solely with the following ingredients: wheat-flour, water, yeast or leaven, salt	E 260	Acetic acid	quantum satis
	E 261	Potassium acetate
	E 262	Sodium acetates
	E 263	Calcium acetate
	E 270	Lactic acid
	E 300	Ascorbic acid
	E 301	Sodium ascorbate
	E 302	Calcium ascorbate
	E 304	Fatty acid esters of ascorbic acid
	E 322	Lecithins
	E 325	Sodium lactate
	E 326	Potassium lactate
	E 327	Calcium lactate
	E 471	Mono- and diglycerides of fatty acids
	E 472a	Acetic acid esters of mono- and diglycerides of fatty acids
	E 472d	Tartaric acid esters of mono- and diglycerides of fatty acids
	E 472e	Mono- and diacetyl tartaric acid esters of mono-and diglycerides of fatty acids
	E 472f	Mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids
Pain courant français; Friss búzakenyér, fehér és félbarna kenyerek	E 260	Acetic acid	quantum satis
	E 261	Potassium acetate
	E 262	Sodium acetates
	E 263	Calcium acetate
	E 270	Lactic acid
	E 300	Ascorbic acid
	E 302	Calcium ascorbate
	E 304	Fatty acid esters of ascorbic acid
	E 322	Lecithins
	E 325	Sodium lactate
	E 326	Potassium lactate
	E 327	Calcium lactate
	E 471	Mono- and diglycerides of fatty acids
Fresh pasta	E 270	Lactic acid	quantum satis
	E 300	Ascorbic acid
	E 301	Sodium ascorbate
	E 322	Lecithins
	E 330	Citric acid
	E 334	Tartaric acid
	E 471	Mono- and diglycerides of fatty acids
	E 575	Glucono-delta-lactone
Wines and sparkling wines and partially fermented grape must	Additives 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 337/79		pro memoria
Beer	E 270	Lactic acid	quantum satis
	E 300	Ascorbic acid
	E 301	Sodium ascorbate
	E 330	Citric acid
	E 414	Acacia gum
Foie gras, foie gras entier, blocs de foie gras; Libamáj, libamáj egészben, libamáj tömbben	E 300	Ascorbic acid	quantum satis
	E 301	Sodium ascorbate
Pineapple and passion fruit juices and nectars	E 440	Pectins	3 g/l
Sliced and grated ripened cheese	E 170	Calcium carbonate	quantum satis
	E 504	Magnesium carbonates
	E 509	Calcium chloride
	E 575	Glucono-delta-lactone
	E 460	Celluloses
Soured-cream butter	E 500	Sodium carbonates	quantum satis
UHT goat milk	E 331	Sodium citrates	4 g/l
Chestnuts in liquid	E 410	Locust bean gum	quantum satis
	E 412	Guar gum
	E 415	Xanthane gum
Unflavoured live fermented cream products and substitute products with a fat content of less than 20 %	E 406	Agar	quantum satis
	E 407	Carrageenan
	E 410	Locust bean gum
	E 412	Guar gum
	E 415	Xanthan gum
	E 440	Pectins
	E 460	Cellulose
	E 466	Carboxy methyl cellulose
	E 471	Mono- and diglycerides of fatty acids
	E 1404	Oxidised starch
	E 1410	Monostarch phosphate
	E 1412	Distarch phosphate
	E 1413	Phosphated distarch phosphate
	E 1414	Acetylated distarch phosphate
	E 1420	Acetylated starch
	E 1422	Acetylated distarch adipate
	E 1440	Hydroxyl propyl starch
	E 1442	Hydroxy propyl distarch phosphate
	E 1450	Starch sodium octenyl succinate
	E 1451	Acetylated 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 No	Name	Foodstuff	Maximum level
E 297	Fumaric 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 wares	2,5 g/kg
		Sugar confectionery	1 g/kg
		Gel-like dessertsFruit-flavoured dessertsDry powdered dessert mixes	4 g/kg
		Instant powders for fruit based drinks	1 g/l
		Instant products for preparation of flavoured tea and herbal infusions	1 g/kg
		Chewing gum	2 g/kg
E 338	Phosphoric acid	Non-alcoholic flavoured drinks	700 mg/l
		Sterilised and UHT milk	1 g/l
		Candied fruits	800 mg/kg
		Fruit preparations	800 mg/kg
E 339	Sodium phosphates	Partly dehydrated milk with less than 28 % solids	1 g/kg
	(i)Monosodium phosphate	Partly dehydrated milk with more than 28 % solids	1,5 g/kg
	(ii)Disodium phosphate	Dried milk and dried skimmed milk	2,5 g/kg
	(iii)Trisodium phosphate	Pasteurised, sterilised and UHT creams	5 g/kg
		Whipped cream and vegetable fat analogues	5 g/kg
		Unripened cheese (except Mozzarella)	2 g/kg
E 340	Potassium phosphates	Processed cheese and processed cheese analogues	20 g/kg
	(i)Monopotassium phosphate	Meat products	5 g/kg
	(ii)Dipotassium phosphate	Sport drinks and prepared table waters	0,5 g/l
	(iii)Tripotassium phosphate	Food supplements as defined in Directive 2002/46/EC	quantum satis
		Salt and its substitutes	10 g/kg
		Vegetable protein drinks	20 g/l
		Whey protein containing sport drinks	4 g/kg
E 341	Calcium phosphates	Beverage whiteners	30 g/kg
	(i)Monocalcium phosphate	Beverage whiteners for vending machines	50 g/kg
	(ii)Dicalcium phosphate	Edible ices	1 g/kg
	(iii)Tricalcium phosphate	Desserts	3 g/kg
	(iii)Tricalcium phosphate	Dry powdered dessert mixes	7 g/kg
E 343	Magnesium phosphates	Fine bakery wares	20 g/kg
	(i)Monomagnesium phosphate	Flour	2,5 g/kg
	(ii)Dimagnesium phosphate	Flour, self-raising	20 g/kg
		Soda bread	20 g/kg
		Liquid egg (white, yolk or whole egg)	10 g/kg
E 450	Diphosphates	Sauces	5 g/kg
	(i)Disodium diphosphate	Soups and broths	3 g/kg
	(ii)Trisodium diphosphate	Instant tea and instant herbal infusions	2 g/kg
	(iii)Tetrasodium diphosphate	Cider and perry	2 g/l
	(v)(SIC! (iv)) Tetrapotassium diphosphate	Chewing-gum	quantum satis
	(v)(SIC! (iv)) Tetrapotassium diphosphate	Dried powdered foodstuffs	10 g/kg
	(vi)(SIC! (v)) Dicalcium diphosphate	Chocolate and malt dairy-based drinks	2 g/l
	(vii)(SIC! (vi)) Calcium dihydrogen diphosphate	Alcoholic drinks (excluding wine and beer)	1 g/l
		Breakfast cereals	5 g/kg
		Snacks	5 g/kg
E 451	Triphosphates	Surimi	1 g/kg
	Triphosphates	Fish and crustacean paste	5 g/kg
	(i)Pentasodium triphosphate	Toppings (syrups for pancakes, flavoured syrups for milkshakes and ice cream; similar products)	3 g/kg
	(ii)Pentapotassium triphosphate	Special formulae for particular nutritional uses	5 g/kg
	(ii)Pentapotassium triphosphate	Glazings for meat and vegetable products	4 g/kg
E 452	Polyphosphates	Sugar confectionery	5 g/kg
	(i)Sodium polyphosphate	Icing sugar	10 g/kg
	(ii)Potassium polyphosphate	Noodles	2 g/kg
	(iii)Sodium calcium polyphosphate	Batters	12 g/kg
	(iv)Calcium polyphosphate	Fillets of unprocessed fish, frozen and deep-frozen	5 g/kg
		Unprocessed and processed molluscs and crustaceans frozen and deep-frozen	5 g/kg
		Processed potato products (including frozen, deep-frozen, chilled and dried processed products) and pre-fried frozen and deep-frozen potatoes	5 g/kg
		Spreadable fats excluding butter	5 g/kg
		Soured-cream butter	2 g/kg
		Canned crustacean products	1 g/kg
		Waterbased emulsion sprays for coating baking tins	30 g/kg
		Coffee based drinks for vending machines	2 g/l
		Flavourings	40 g/kg
E 468	Crosslinked sodium carboxy methyl cellulose	Food supplements as defined in Directive 2002/46/EC supplied in solid form	30 g/kg
E 431	Polyoxyethylene (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 353	Metatartaric acid	Wine 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
E 353	Metatartaric acid	Made wine	100 mg/l
E 355E 356E 357	Adipic acidSodium adipatePotassium adipate	Fillings and toppings for fine bakery waresDry powdered dessert mixesGel-like dessertsFruit-flavoured dessertsPowders for home preparation of drinks	2 g/kg1 g/kg6 g/kg1 g/kg10 g/lexpressed as adipic acid
E 363	Succinic acid	Desserts	6 g/kg
		Soups and broths	5 g/kg
		Powders for home preparation of drinks	3 g/l
E 385	Calcium disodium ethylene diamine tetra-acetate (Calcium disodium EDTA)	Emulsified sauces	75 mg/kg
		Canned and bottled pulses, legumes, mushrooms and artichokes	250 mg/kg
		Canned and bottled crustaceans and molluscs	75 mg/kg
		Canned and bottled fish	75 mg/kg
		Spreadable fats as defined in Annexes B and C to Regulation (EC) No 2991/94, having a fat content of 41 % or less	100 mg/kg
		Frozen and deep-frozen crustaceans	75 mg/kg
		Libamáj, egészben és tömbben	250 mg/kg
E 405	Propane-1, 2-diol alginate	Fat emulsions	3 g/kg
		Fine bakery wares	2 g/kg
		Fillings, toppings and coatings for fine bakery wares and desserts	5 g/kg
		Sugar confectionery	1,5 g/kg
		Water-based edible ices	3 g/kg
		Cereal- and potato-based snacks	3 g/kg
		Sauces	8 g/kg
		Beer	100 mg/l
		Chewing gum	5 g/kg
		Fruit and vegetable preparations	5 g/kg
		Non-alcoholic flavoured drinks	300 mg/l
		Emulsified liqueur	10 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 meal	1,2 g/kg
		Food supplements as defined in Directive 2002/46/EC	1 g/kg
		Cider excluding cidre bouché	100 mg/l
E 416	Karaya gum	Cereal- and potato-based snacks	5 g/kg
		Nut coatings	10 g/kg
		Fillings, toppings and coatings for fine bakery wares	5 g/kg
		Desserts	6 g/kg
		Emulsified sauces	10 g/kg
		Egg-based liqueurs	10 g/l
		Food supplements as defined in Directive 2002/46/EC	quantum satis
		Chewing gum	5 g/kg
		Flavourings	50 g/kg
E 420E 421E 953E 965E 966E 967	Sorbitol(i)Sorbitol(ii)Sorbitol syrupMannitolIsomaltMaltitol(i)Maltitol(ii)Maltitol syrupLactitolXylitol	Foodstuffs in general (except drinks and those foodstuffs referred to in Article 2 (3))Frozen and deep-frozen unprocessed fish, crustaceans, molluscs and cephalopodsLiqueurs	quantum satis(for purposes other than sweetening)
E 968	Erythritol	Foodstuffs in general (except drinks and those foodstuffs referred to in Article 2(3))	quantum satis
		Frozen and deep-frozen unprocessed fish, crustaceans, molluscs and cephalopods	quantum satis
		Liqueurs	quantum satis
			For purposes other than sweetening
E 427	Cassia gum	Edible ices	2500 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 products	1500 mg/kg
E 432E 433E 434E 435E 436	Polyoxyethylen 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 meal	3 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 oleoresins	10 g/kg
		Foodstuffs containing liquid smoke flavourings and flavourings based on spice oleoresins	1 g/kg
E 442	Ammonium phosphatides	Cocoa and chocolate products as defined in Directive 73/241/EEC including fillings	10 g/kg
E 442	Ammonium phosphatides	Confectionery based on these products	10 g/kg
E 444	Sucrose acetate isobutyrate	Non-alcoholic flavoured cloudy drinks	300 mg/l
	Sucrose acetate isobutyrate	Flavoured cloudy spirit drinks containing less than 15 % alcohol by volume	300 mg/l
E 445	Glycerol esters of wood rosins	Non-alcoholic flavoured cloudy drinks	100 mg/l
		Surface treatment of citrus fruit	50 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 drinks	100 mg/l
		Cloudy spirit drinks containing less than 15 % alcohol by volume	100 mg/l
E 473E 474	Sucrose esters of fatty acidsSucroglycerides	Canned liquid coffeeHeat-treated meat products	1 g/l5 g/kg (on fat)
		Fat emulsions for baking purposes	10 g/kg
		Fine bakery wares	10 g/kg
		Beverage whiteners	20 g/kg
		Edible ices	5 g/kg
		Sugar confectionery	5 g/kg
		Desserts	5 g/kg
		Sauces	10 g/kg
		Soups and broths	2 g/kg
		Fresh fruits, surface treatment	quantum satis
		Non-alcoholic aniseed-based drinks	5 g/l
		Non-alcoholic coconut and almond drinks	5 g/l
		Spirituous beverages (excluding wine and beer)	5 g/l
		Powders for the preparation of hot beverages	10 g/l
		Dairy-based drinks	5 g/l
		Food supplements as defined in Directive 2002/46/EC	quantum 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 meal	5 g/kg
		Chewing gum	10 g/kg Individually or in combination
		Cream analogues	5 g/kg
		Sterilised cream and sterilised cream with reduced fat content	5 g/kg
E 475	Polyglycerol esters of fatty acids	Fine bakery wares	10 g/kg
		Emulsified liqueurs	5 g/l
		Egg products	1 g/kg
		Beverage whiteners	0,5 g/kg
		Chewing gum	5 g/kg
		Fat emulsions	5 g/kg
		Milk and cream analogues	5 g/kg
		Sugar confectionery	2 g/kg
		Desserts	2 g/kg
		Food supplements as defined in Directive 2002/46/EC	quantum 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 meal	5 g/kg
		Granola-type breakfast cereals	10 g/kg
E 476	Polyglycerol polyricinoleate	Spreadable fats as defined in Annexes A, B and C of Regulation (EC) No 2991/94 having a fat content of 41 % or less	4 g/kg
		Similar spreadable products with a fat content of less than 10 % fat	4 g/kg
		Dressings	4 g/kg
		Cocoa-based confectionery, including chocolate	5 g/kg
E 477	Propane-1,2-diol esters of fatty acids	Fine bakery wares	5 g/kg
		Fat emulsions for baking purposes	10 g/kg
		Milk and cream analogues	5 g/kg
		Beverage whiteners	1 g/kg
		Edible ices	3 g/kg
		Sugar confectionery	5 g/kg
		Desserts	5 g/kg
		Whipped dessert toppings other than cream	30 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 meal	1 g/kg
E 479b	Thermally oxidized soya bean oil interacted with mono- and diglycerides of fatty acids	Fat emulsions for frying purposes	5 g/kg
E 481E 482	Sodium stearoyl-2- lactylateCalcium stearoyl-2- lactylate	Fine bakery waresQuick-cook riceBreakfast cereals	5 g/kg4 g/kg5 g/kg
		Emulsified liqueur	8 g/l
		Spirits with less than 15 % alcohol by volume	8 g/l
		Cereal-based snacks	2 g/kg
		Chewing gum	2 g/kg
		Fat emulsions	10 g/kg
		Desserts	5 g/kg
		Sugar confectionery	5 g/kg
		Beverage whiteners	3 g/kg
		Cereal- and potato-based snacks	5 g/kg
		Minced and diced canned meat products	4 g/kg
		Powders for the preparation of hot beverages	2 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 meal	2 g/kg
		Bread (except that referred to in Annex II)	3 g/kg
		Mostarda di frutta	2 g/kgIndividually or in combination
E 483	Stearyl tartrate	Bakery wares (except breads referred to in Annex II)	4 g/kg
E 483	Stearyl tartrate	Desserts	5 g/kg
E 491E 492E 493E 494E 495	Sorbitan monostearateSorbitan tristearateSorbitan monolaurateSorbitan monooleateSorbitan monopalmitate	Fine bakery waresToppings and coatings for fine bakery waresJelly marmaladeFat emulsions	10 g/kg5 g/kg25 mg/kg10 g/kg
		Milk and cream analogues	5 g/kg
		Beverage whiteners	5 g/kg
		Liquid tea concentrates and liquid fruit and herbal infusions concentrates	0,5 g/l
		Edible ices	0,5 g/kg
		Desserts	5 g/kg
		Sugar confectionery	5 g/kg
		Cocoa-based confectionery, including chocolate	10 g/kg
		Emulsified sauces	5 g/kg
		Food supplements as defined in Directive 2002/46/EC	quantum satis
		Yeast for baking	quantum satis
		Chewing gum	5 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 meal	5 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 337/79	Individually or in combination
E 512	Stannous chloride	Canned and bottled white asparagus	25 mg/kg as Sn
E 520E 521E 522E 523	Aluminium sulphateAluminium sodium sulphateAluminium potassium sulphateAluminium ammonium sulphate	Egg whiteCandied, crystallized and glacé fruit and vegetables	30 mg/kg200 mg/kg Individually or in combination, expressed as aluminium
E 541	Sodium aluminium phosphate, acidic	Fine bakery wares (scones and sponge wares only)	1 g/kg expressed as aluminium
E 535E 536E 538	Sodium ferrocyanidePotassium ferrocyanideCalcium ferrocyanide	Salt and its substitutes	Individually or in combination, 20 mg/kg as anhydrous potassium ferrocyanide
E 551	Silicon dioxide	Flavourings	50 g/kg
E 551E 552E 553aE 553bE 554E 555E 556E 559	Silicon 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 analogues	10 g/kg10 g/kg10 g/kgquantum satis10 g/kg
		Chewing gum	quantum satis
		Rice
		Sausages (surface treatment only)
		Seasonings	30 g/kg
		Confectionery excluding chocolate (surface treatment only)	quantum satis
		Tin-greasing products	30 g/kg
E 579E 585	Ferrous gluconateFerrous lactate	Olives darkened by oxidation	150 mg/kg as Fe
E 620E 621E 622E 623E 624E 625	Glutamic acidMonosodium glutamateMonopotassium glutamateCalcium diglutamateMonoammonium glutamateMagnesium diglutamate	Foodstuffs in general (except those referred to in Article 2 (3))	10 g/kgIndividually or in combination
E 620E 621E 622E 623E 624E 625		Condiments and seasonings	quantum satis
E 626E 627E 628E 629E 630E 631E 632E 633	Guanylic acidDisodium guanylateDipotassium guanylateCalcium guanylateInosinic acidDisodium inosinateDipotassium inosinateCalcium inosinate	Foodstuffs in general (except those referred to in Article 2 (3))Seasonings and condiments	500 mg/kg individually or in combination, expressed as guanylic acidquantum satis
E 634	Calcium 5'-ribonucleotides
E 635	Disodium 5'-ribonucleotides
E 900	Dimethyl polysiloxane	Jam, jellies and marmalades as defined in Directive 79/693/EEC and similar fruit spreads, including low calorie products	10 mg/kg
		Soups and broths	10 mg/kg
		Oils and fats for frying	10 mg/kg
		Confectionery (excluding chocolate)	10 mg/kg
		Non-alcoholic flavoured drinks	10 mg/l
		Pineapple juice	10 mg/l
		Canned and bottled fruit and vegetables	10 mg/kg
		Chewing gum	100 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…Saft	10 mg/l
		Batters	10 mg/kg
		Cider excluding cidre bouché	10 mg/l
		Flavourings	10 mg/kg
E 901E 902E 903E 904	Beeswax, white and yellowCandelilla waxCarnauba waxShellac	As 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/EC	quantum 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 903	Carnauba wax	As glazing agents only:
		—confectionery (including chocolate)	500 mg/kg
		—confectionery (including chocolate)	1200 mg/kg (only for chewing gum)
		—small products of fine bakery wares coated with chocolate	200 mg/kg
		—snacks	200 mg/kg
		—nuts	200 mg/kg
		—coffee beans	200 mg/kg
		—food supplements as defined in Directive 2002/46/EC	200 mg/kg
		—fresh citrus fruits, melons, apples, pears, peaches and pineapples (surface treatment only)	200 mg/kg
E 905	Microcrystalline wax	Surface treatment of:confectionery excluding chocolatechewing gummelons, papaya, mango and avocado	quantum satis
E 912	Montan acid esters	Fresh citrus fruits (surface treatment only)	quantum satis
E 914	Oxidized polyethylene wax	Fresh citrus fruits (surface treatment only)	quantum satis
		Fresh melon, mango, papaya, avocado and pineapple (surface treatment only)	quantum satis
E 927b	Carbamide	Chewing gum without added sugars	30 g/kg
E 950	Acesulfame-K	Chewing gum with added sugars	800 mg/kg
E 951	Aspartame		2500 mg/kg
E 957	Thaumatin		10 mg/kg (as flavour enhancer only)
		Water-based flavoured non-alcoholic drinks	0,5 mg/l
		Desserts — dairy and non dairy	5 mg/kg (as flavour enhancer only)
E 959	Neohesperidine DC	Chewing gum with added sugars	150 mg/kg
		Spreadable fats as defined in Annexes B and C of Regulation (EC) No 2991/94	5 mg/kg
		Meat products	5 mg/kg(as flavour enhancer only)
		Fruit jellies
		Vegetable proteins
E 961	Neotame	Water-based flavoured drinks, energy-reduced or with no added sugar	2 mg/l as flavour enhancer
		Milk- and milk-derivative-based or fruit-juice-based drinks, energy-reduced or with no added sugar	2 mg/l as flavour enhancer
		"Snacks": certain flavours of ready-to-eat, pre-packed, dry, savoury starch products and coated nuts	2 mg/kg as flavour enhancer
		Starch-based confectionery, energy-reduced or with no added sugar	3 mg/kg as flavour enhancer
		Breath-freshening micro-sweets, with no added sugar	3 mg/kg as flavour enhancer
		Strongly flavoured throat pastilles with no added sugar	3 mg/kg as flavour enhancer
		Chewing gum with added sugar	3 mg/kg as flavour enhancer
		Energy-reduced jams, jellies and marmalades	2 mg/kg as flavour enhancer
		Sauces	2 mg/kg as flavour enhancer
		Food supplements as defined in Directive 2002/46/EC supplied in a liquid form	2 mg/kg as flavour enhancer
		Food supplements as defined in Directive 2002/46/EC supplied in a solid form	2 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 form	2 mg/kg as flavour enhancer
E 999	Quillaia extract	Water-based flavoured non-alcoholic drinks	200 mg/l calculated as anhydrous extract
E 999	Quillaia extract	Cider excluding cidre bouché	200 mg/l calculated as anhydrous extract
E 1201	Polyvinylpyrrolidone	Food supplements as defined in Directive 2002/46/EC in tablet and coated tablet form	quantum satis
E 1202	Polyvinylpolypyrrolidone		quantum satis
E 1203	Polyvinyl alcohol	Food supplements as defined in Directive 2002/46/EC in capsule and tablet form	18 g/kg
E 1505	Triethyl citrate	Food supplements as defined in Directive 2002/46/EC in capsule and tablet form	3,5 g/kg
E 1505	Triethyl citrate	Dried egg white	quantum satis
E 1518	Glyceryl triacetate (triacetin)	Chewing gum	quantum satis
E 459	Beta-cyclodextrine	Foodstuffs in tablet and coated tablet form	quantum satis
		Encapsulated flavourings in
		—flavoured teas and flavoured powdered instant drinks	500 mg/l
		—flavoured snacks	1 g/kg in foodstuffs as consumed or as reconstituted according to the instructions of the manufacturer
E 425	Konjac	Foodstuffs 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 650	Zinc acetate	Chewing gum	1000 mg/kg
E 943aE 943bE 944	ButaneIso-butanePropane	Vegetable oil pan spray (for professional use only)Water-based emulsion spray	quantum satis
E 907	Hydrogenated poly-1-decene	As glazing agent for
		—sugar confectionery	2 g/kg
		—dried fruits	2 g/kg
E 1505	Triethyl citrate	Flavourings	3 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 1517	Glyceryl diacetate (diacetin)
E 1518	Glyceryl triacetate (triacetin)
E 1520	Propan-1,2-diol (propylene glycol)
E 1519	Benzyl alcohol	Flavourings for
		—liqueurs, aromatised wines, aromatised wine-based drinks and aromatised wine-products cocktails	100 mg/l
		—confectionery including chocolate and fine bakery wares	250 mg/kg from all sources in foodstuffs as consumed or as reconstituted according to instruction of the manufacturer
E 426	Soybean hemicellulose	Dairy-based drinks intended for retail sale	5 g/l
		Food supplements as defined in Directive 2002/46/EC	1,5 g/l
		Emulsified sauces	30 g/l
		Pre-packaged fine bakery wares intended for retail sale	10 g/kg
		Pre-packaged ready to eat oriental noodles intended for retail sale	10 g/kg
		Pre-packaged ready to eat rice intended for retail sale	10 g/kg
		Pre-packaged processed potato and rice products (including frozen, deep-frozen, chilled and dried processed products) intended for retail sale	10 g/kg
		Dehydrated, concentrated, frozen and deep-frozen egg products	10 g/kg
		Jelly confectionery, except jelly mini-cups	10 g/kg
E 1204	Pullulan	Food supplements as defined in Directive 2002/46/EC in capsule and tablet form	quantum satis
E 1204	Pullulan	Breath freshening micro-sweets in the form of films	quantum satis
E 1452	Starch Aluminium Octenyl Succinate	Encapsulated vitamin preparations in food supplements as defined in Directive 2002/46/EC	35 g/kg in food supplement
E 1521	Polyethylene glycol	Food supplements as defined in Directive 2002/46/EC in capsule and tablet form	10 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 No	Name	Restricted use
E 1520	Propane-1,2-diol (propylene glycol)	Colours, emulsifiers, antioxidants and enzymes (maximum 1 g/kg in the foodstuff)
E 422	Glycerol
E 420	Sorbitol
E 421	Mannitol
E 953	Isomalt
E 965	Maltitol
E 966	Lactitol
E 967	Xylitol
E 968	Erythritol
E 400-404	Alginic acid and its sodium, potassium, calcium and ammonium salts
E 405	Propan-1,2-diol alginate
E 406	Agar
E 407	Carrageenan
E 410	Locust bean gum
E 412	Guar gum
E 413	Tragacanth
E 414	Acacia gum (gum arabic)
E 415	Xanthan gumm
E 440	Pectins
E 432	Polyoxyethylene sorbitan monolaurate (polysorbate 20)	Antifoaming agents
E 433	Polyoxyethylene sorbitan monooleate (polysorbate 80)
E 434	Polyoxyethylene sorbitan monopalmitate (polysorbate 40)
E 435	Polyoxyethylene sorbitan monostearate (polysorbate 60)
E 436	Polyoxyethylene sorbitan tristearate (polysorbate 65)
E 442	Ammonium phosphatiders	Antioxidants
E 460	Cellulose (microcrystalline or powdered)
E 461	Methyl cellulose
E 462	Ethyl cellulose
E 463	Hydroxypropyl cellulose
E 464	Hydroxypropyl methyl cellulose
E 465	Ethyl methyl cellulose
E 466	Carboxy methyl cellulose
	Sodium carboxy methyl cellulose
E 322	Lecithins	Colours and fat-soluble antioxidants
E 432-436	Polysorbates 20, 40, 60, 65 and 80
E 470b	Magnesium salts of fatty acids
E 471	Mono- and diglycerides of fatty acids
E 472a	Acetic acid esters of mono-and diglycerides of fatty acids
E 472c	Citric acid esters of mono- and diglycerides of fatty acids
E 472e	Mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids
E 473	Sucrose esters of fatty acids
E 475	Polyglycerol esters of fatty acids	Colours and anti-foaming agents
E 491	Sorbitan monostearate
E 492	Sorbitan tristearate
E 493	Sorbitan monolaurate
E 494	Sorbitan monooleate
E 495	Sorbitan monopalmitate
E 1404	Oxidized starch
E 1410	Monostarch phosphate
E 1412	Distarch phosphate
E 1413	Phosphated distarch phosphate
E 1414	Acetylated distarch phosphate
E 1420	Acetylated starch
E 1422	Acetylated distarch adipate
E 1440	Hydroxy propyl starch
E 1442	Hydroxy propyl distarch phosphate
E 1450	Starch sodium octenyl succinate
E 170	Calcium carbonates
E 263	Calcium acetate
E 331	Sodium citrates
E 332	Potassium citrates
E 341	Calcium phosphates
E 501	Potassium carbonates
E 504	Magnesium carbonates
E 508	Potassium chloride
E 509	Calcium chloride
E 511	Magnesium chloride
E 514	Sodium sulphate
E 515	Potassium sulphate
E 516	Calcium sulphate
E 517	Ammonium sulphate
E 577	Potassium gluconate
E 640	Glycine and its sodium salt
E 1505	Triethyl citrate
E 1518	Glyceryl triacetate (triacetin)
E 551	Silicon dioxide	Emulsifiers 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 552	Calcium silicate
E 553b	Talc	Colours, max. 5 %
E 558	Bentonite
E 559	Aluminium silicate (Kaolin)
E 901	Beeswax	Colours
E 1200	Polidextrose
E 1201	Polyvinylpyrrolidone	Sweeteners
E 1202	Polyvinylpolypyrrolidone	Sweeteners
E 322	Lecithins	Glazing agents for fruit
E 432-E 436	Polysorbates
E 470 a	Sodium, potassium and calcium salts of fatty acids
E 471	Mono and diglycerides of fatty acids
E 491-E 495	Sorbitans
E 570	Fatty acids
E 900	Dimethylpolysiloxane
E 1521	Polyethylene glycol	Sweeteners
E 425	Konjac
	(i)Konjac-gum
	(ii)Konjac-glucomannane
E 459	Beta-cyclodextrine	1 g/kg
E 1451	Acetylated oxidised starch
E 468	Cross linked sodium carboxy methyl cellulose	Sweeteners
	Cross-linked cellulose gum
E 469	Enzymatically hydrolysed carboxy methyl cellulose
E 555	Potassium aluminium silicate	In 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 No	Name	Maximum level
E 270	Lactic acid (L(+)-form only)	quantum satis
E 330	Citric acid	quantum satis
E 338	Phosphoric acid	In conformity with the limits set in Annex I to Directive 91/321/EEC
E 306E 307E 308E 309	Tocopherol-rich extractAlfa-tocopherolGamma-tocopherolDelta-tocopherol	10 mg/l individually or in combination
E 322	Lecithins	1 g/l
E 471	Mono- and diglycerides	4 g/l
E 304	L-ascorbyl palmitate	10 mg/l
E 331	Sodium citrates	2 g/l
E 332	Potassium citrates	Individually or in combination and in conformity with the limits set in Annex I to Directive 91/321/EEC
E 339	Sodium phosphates	1 g/l expressed as P2O5
E 340	Potassium phosphates	Individually or in combination and in conformity with the limits set in Annex I to Directive 91/321/EEC
E 412	Guar gum	1 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 c	Citric acid esters of mono- and diglycerides of fatty acids	7,5 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 473	Sucrose esters of fatty acids	120 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 No	Name	Maximum level
E 270	Lactic acid (L(+)-form only)	quantum satis
E 330	Citric acid	quantum satis
E 306E 307E 308E 309	Tocopherol-rich extractAlfa-tocopherolGamma-tocopherolDelta-tocopherol	10 mg/l individually or in combination
E 338	Phosphoric acid	In conformity with the limits set in Annex II to Directive 91/321/EEC
E 440	Pectins	5 g/l in acidified follow-on formulae only
E 322	Lecithins	1 g/l
E 471	Mono- and diglycerides	4 g/l
E 407	Carrageenan	0,3 g/l
E 410	Locust bean gum	1 g/l
E 412	Guar gum	1 g/l
E 304	L-ascorbyl palmitate	10 mg/l
E 331	Sodium citrates	2 g/l
E 332	Potassium citrates	Individually or in combination and in conformity with the limits set in Annex I to Directive 91/321/EEC
E 339	Sodium phosphates	1 g/l expressed as P2O5
E 340	Potassium phosphates	Individually or in combination and in conformity with the limits set in Annex I to Directive 91/321/EEC
E 472 c	Citric acid esters of mono- and diglycerides of fatty acids	7,5 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 473	Sucrose esters of fatty acids	120 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 No	Name	Foodstuff	Maximum level
E 170E 260E 261E 262E 263E 270E 296E 325E 326E 327E 330E 331E 332E 333	Calcium carbonatesAcetic acidPotassium acetateSodium acetatesCalcium acetateLactic acidMalic acidSodium lactatePotassium lactateCalcium lactateCitric acidSodium citratesPotassium citratesCalcium citrates	Processed cereal-based foods and baby foods	quantum satis (only for pH adjustment)
E 507E 524E 525E 526	Hydrochloric acidSodium hydroxidePotassium hydroxideCalcium hydroxide
E 920	L-cysteine	Biscuits for infants and young children	1 g/kg
E 500E 501E 503	Sodium carbonatesPotassium carbonatesAmmonium carbonates	Processed cereal-based foods and baby foods	quantum satis (only as raising agents)
			Individually or in combination, expressed as ascorbic acid
E 300E 301E 302	L-ascorbic acidSodium L-ascorbateCalcium L-ascorbate	Fruit- and vegetable-based drinks, juices and baby foods	0,3 g/kg
		Fat-containing cereal-based foods including biscuits and rusks	0,2 g/kg
E 304E 306E 307E 308E 309	L-ascorbyl palmitateTocopherol-rich extractAlfa-tocopherolGamma-tocopherolDelta-tocopherol	Fat-containing cereals, biscuits, rusks and baby foods	0,1 g/kg individually or in combination
E 338	Phosphoric acid	Processed cereal-based foods and baby foods	1 g/kg as P2O5 (only for pH adjustment)
E 339E 340E 341	Sodium phosphatesPotassium phosphatesCalcium phosphates	Cereals	1 g/kg individually or in combination, expressed as P2O5
E 322	Lecithins	Biscuits and rusksCereal-based foodsBaby foods	10 g/kg
E 471E 472aE 472bE 472c	Mono- 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 acids	Biscuits and rusksCereal-based foodsBaby foods	5 g/kg individually or in combination
E 400E 401E 402E 404	Alginic acidSodium alginatePotassium alginateCalcium alginate	DessertsPuddings	0,5 g/kg individually or in combination
E 410E 412E 414E 415E 440	Locust bean gumGuar gumAcacia gum (gum arabic)Xanthan gumPectins	Processed cereal-based foods and baby foods	10 g/kg individually or in combination
E 410E 412E 414E 415E 440		Gluten-free cereal-based foods	20 g/kg individually or in combination
E 551	Silicon dioxide	Dry cereals	2 g/kg
E 334E 335E 336E 354E 450aE 575	Tartaric acidSodium tartratePotassium tartrateCalcium tartrateDisodium diphosphateGlucono-delta-lactone	Biscuits and rusks	5 g/kg as a residue
E 1404E 1410E 1412E 1413E 1414E 1420E 1422E 1450	Oxidized starchMonostarch phosphateDistarch phosphatePhosphated distarch phosphateAcetylated distarch phosphateAcetylated starchAcetylated distarch adipateStarch sodium octenyl succinate	Processed cereal-based foods and baby foods	50 g/kg
E 333	Calcium citrates	In low-sugar fruit based products	quantum satis
E 341	Tricalcium phosphate	In fruit based desserts	1 g/kg as P2O5
E 1451	Acetylated oxidised starch	Processed cereal-based foods and baby foods	50 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 number	Name	Maximum level	Special conditions
E 401	Sodium alginate	1 g/l	From four months onwards in special food products with adapted composition, required for metabolic disorders and for general tube-feeding
E 405	Propane 1,2-diolalginate	200 mg/l	From 12 months onwards in specialised diets intended for young children who have cow's milk intolerance or inborn errors of metabolism
E 410	Locust bean gum	10 g/l	From birth onwards in products for reduction of gastro-oesophageal reflux
E 412	Guar gum	10 g/l	From 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 415	Xanthan gum	1,2 g/l	From 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 440	Pectins	10 g/l	From birth onwards in products used in case of gastro-intestinal disorders
E 466	Sodium carboxy methyl cellulose	10 g/l or kg	From birth onwards in products for the dietary management of metabolic disorders
E 471	Mono- and diglycerides of fatty acids	5 g/l	From birth onwards in specialised diets, particularly those devoid of proteins
E 472c	Citric acid esters of mono- and diglycerides of fatty acids	7,5 g/l sold as powder	From birth onwards
E 472c	Citric acid esters of mono- and diglycerides of fatty acids	9 g/l sold as liquid	From birth onwards
E 473	Sucrose esters of fatty acids	120 mg/l	Products containing hydrolysed proteins, peptides and amino acids
E 1450	Starch sodium octenyl succinate	20 g/l	In infant formulae and follow-on formulae