Regulation (EC) No 1333/2008 of the European Parliament and of the Council of 16 December 2008 on food additives (Text with EEA relevance)
Modified by
  • Commission Regulation (EU) No 238/2010of 22 March 2010amending Annex V to Regulation (EC) No 1333/2008 of the European Parliament and of the Council with regard to the labelling requirement for beverages with more than 1,2 % by volume of alcohol and containing certain food colours(Text with EEA relevance), 32010R0238, March 23, 2010
  • Commission Regulation (EU) No 1129/2011of 11 November 2011amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food additives(Text with EEA relevance)Commission Regulation (EU) No 1152/2013of 19 November 2013correcting the Hungarian language version of Regulation (EU) No 1129/2011 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food additives(Text with EEA relevance), 32011R112932013R1152, November 12, 2011
  • Commission Regulation (EU) No 1152/2013of 19 November 2013correcting the Hungarian language version of Regulation (EU) No 1129/2011 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food additives(Text with EEA relevance), 32013R1152, November 20, 2013
  • Commission Regulation (EU) No 1130/2011of 11 November 2011amending Annex III to Regulation (EC) No 1333/2008 of the European Parliament and of the Council on food additives by establishing a Union list of food additives approved for use in food additives, food enzymes, food flavourings and nutrients(Text with EEA relevance), 32011R1130, November 12, 2011
  • Commission Regulation (EU) No 1131/2011of 11 November 2011amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council with regard to steviol glycosides(Text with EEA relevance), 32011R1131, November 12, 2011
  • Commission Regulation (EU) No 232/2012of 16 March 2012amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the conditions of use and the use levels for Quinoline Yellow (E 104), Sunset Yellow FCF/Orange Yellow S (E 110) and Ponceau 4R, Cochineal Red A (E 124)(Text with EEA relevance), 32012R0232, March 17, 2012
  • Commission Regulation (EU) No 380/2012of 3 May 2012amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the conditions of use and the use levels for aluminium-containing food additives(Text with EEA relevance), 32012R0380, May 4, 2012
  • Commission Regulation (EU) No 470/2012of 4 June 2012amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of polydextrose (E 1200) in beer(Text with EEA relevance), 32012R0470, June 5, 2012
  • Commission Regulation (EU) No 471/2012of 4 June 2012amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of lysozyme (E 1105) in beer(Text with EEA relevance), 32012R0471, June 5, 2012
  • Commission Regulation (EU) No 472/2012of 4 June 2012amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of glycerol esters of wood rosins (E 445) for printing on hard-coated confectionery products(Text with EEA relevance), 32012R0472, June 5, 2012
  • Commission Regulation (EU) No 570/2012of 28 June 2012amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of benzoic acid — benzoates (E 210-213) in alcohol-free counterparts of wine(Text with EEA relevance), 32012R0570, June 29, 2012
  • Commission Regulation (EU) No 583/2012of 2 July 2012amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of polysorbates (E 432-436) in coconut milk(Text with EEA relevance), 32012R0583, July 3, 2012
  • Commission Regulation (EU) No 675/2012of 23 July 2012amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of Talc (E 553b) and Carnauba wax (E 903) on unpeeled coloured boiled eggs and the use of Shellac (E 904) on unpeeled boiled eggs(Text with EEA relevance), 32012R0675, July 24, 2012
  • Commission Regulation (EU) No 1049/2012of 8 November 2012amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of polyglycitol syrup in several food categories(Text with EEA relevance), 32012R1049, November 9, 2012
  • Commission Regulation (EU) No 1057/2012of 12 November 2012amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of dimethyl polysiloxane (E 900) as an anti-foaming agent in food supplements(Text with EEA relevance), 32012R1057, November 13, 2012
  • Commission Regulation (EU) No 1147/2012of 4 December 2012amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of beeswax (E 901), carnauba wax (E 903), shellac (E 904) and microcrystalline wax (E 905) on certain fruits(Text with EEA relevance), 32012R1147, December 5, 2012
  • Commission Regulation (EU) No 1148/2012of 4 December 2012amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of sulphur dioxide — sulphites (E 220-228) and propane-1, 2-diol alginate (E 405) in fermented grape must-based drinks(Text with EEA relevance), 32012R1148, December 5, 2012
  • Commission Regulation (EU) No 1149/2012of 4 December 2012amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of extracts of rosemary (E 392) in fillings of stuffed dry pasta(Text with EEA relevance), 32012R1149, December 5, 2012
  • Commission Regulation (EU) No 1166/2012of 7 December 2012amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of dimethyl dicarbonate (E 242) in certain alcoholic drinks(Text with EEA relevance), 32012R1166, December 8, 2012
  • Commission Regulation (EU) No 25/2013of 16 January 2013amending Annexes II and III to Regulation (EC) No 1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards the food additive potassium diacetate(Text with EEA relevance), 32013R0025, January 17, 2013
  • Commission Regulation (EU) No 244/2013of 19 March 2013amending Annex III to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of Tricalcium phosphate (E 341 (iii)) in nutrient preparations intended for use in foods for infants and young children(Text with EEA relevance), 32013R0244, March 20, 2013
  • Commission Regulation (EU) No 256/2013of 20 March 2013amending Annex III to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of Sodium ascorbate (E 301) in vitamin D preparations intended for use in foods for infants and young children(Text with EEA relevance), 32013R0256, March 21, 2013
  • Commission Regulation (EU) No 438/2013of 13 May 2013amending and correcting Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of certain food additives(Text with EEA relevance), 32013R0438, May 14, 2013
  • Commission Regulation (EU) No 509/2013of 3 June 2013amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of several additives in certain alcoholic beverages(Text with EEA relevance), 32013R0509, June 4, 2013
  • Commission Regulation (EU) No 510/2013of 3 June 2013amending Annexes I, II and III to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of iron oxides and hydroxides (E 172), hydroxypropyl methyl cellulose (E 464) and polysorbates (E 432-436) for marking of certain fruits(Text with EEA relevance), 32013R0510, June 4, 2013
  • Commission Regulation (EU) No 723/2013of 26 July 2013amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of extracts of rosemary (E 392) in certain low fat meat and fish products(Text with EEA relevance), 32013R0723, July 27, 2013
  • Commission Regulation (EU) No 738/2013of 30 July 2013amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of certain additives in seaweed based fish roe analogues(Text with EEA relevance), 32013R0738, July 31, 2013
  • Commission Regulation (EU) No 739/2013of 30 July 2013amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of Stigmasterol-rich plant sterols as a stabiliser in ready-to-freeze alcoholic cocktails, and the Annex to Commission Regulation (EU) No 231/2012 as regards specifications for Stigmasterol-rich plant sterols food additive(Text with EEA relevance), 32013R0739, July 31, 2013
  • Commission Regulation (EU) No 816/2013of 28 August 2013amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of Neutral methacrylate copolymer and Anionic methacrylate copolymer in solid food supplements and the Annex to Commission Regulation (EU) No 231/2012 as regards the specifications for Basic methacrylate copolymer (E 1205), Neutral methacrylate copolymer and Anionic methacrylate copolymer(Text with EEA relevance), 32013R0816, August 29, 2013
  • Commission Regulation (EU) No 817/2013of 28 August 2013amending Annexes II and III to Regulation (EC) No 1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards Octenyl succinic acid modified gum arabic(Text with EEA relevance), 32013R0817, August 29, 2013
  • Commission Regulation (EU) No 818/2013of 28 August 2013amending Annex III to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of Sucrose esters of fatty acids (E 473) in flavourings for water based clear flavoured drinks(Text with EEA relevance), 32013R0818, August 29, 2013
  • Commission Regulation (EU) No 913/2013of 23 September 2013amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of sweeteners in certain fruit or vegetable spreads(Text with EEA relevance), 32013R0913, September 24, 2013
  • Commission Regulation (EU) No 1068/2013of 30 October 2013amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of diphosphates (E 450), triphosphates (E 451) and polyphosphates (E 452) in wet salted fish(Text with EEA relevance), 32013R1068, October 31, 2013
  • Commission Regulation (EU) No 1069/2013of 30 October 2013amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of sodium phosphates (E 339) in natural casings for sausages(Text with EEA relevance), 32013R1069, October 31, 2013
Regulation (EC) No 1333/2008 of the European Parliament and of the Councilof 16 December 2008on food additives(Text with EEA relevance) THE EUROPEAN PARLIAMENT AND THE COUNCIL OF THE EUROPEAN UNION,Having regard to the Treaty establishing the European Community, and in particular Article 95 thereof,Having regard to the proposal from the Commission,Having regard to the opinion of the European Economic and Social CommitteeOJ C 168, 20.7.2007, p. 34.,Acting in accordance with the procedure laid down in Article 251 of the TreatyOpinion of the European Parliament of 10 July 2007 (OJ C 175 E, 10.7.2008, p. 142), Council Common Position of 10 March 2008 (OJ C 111 E, 6.5.2008, p. 10), Position of the European Parliament of 8 July 2008 (not yet published in the Official Journal) and Council Decision of 18 November 2008.,Whereas:(1)The free movement of safe and wholesome food is an essential aspect of the internal market and contributes significantly to the health and well-being of citizens, and to their social and economic interests.(2)A high level of protection of human life and health should be assured in the pursuit of Community policies.(3)This Regulation replaces previous Directives and Decisions concerning food additives permitted for use in foods with a view to ensuring the effective functioning of the internal market whilst ensuring a high level of protection of human health and a high level of consumer protection, including the protection of consumer interests, via comprehensive and streamlined procedures.(4)This Regulation harmonises the use of food additives in foods in the Community. This includes the use of food additives in foods covered by Council Directive 89/398/EEC of 3 May 1989 on the approximation of the laws of the Member States relating to foodstuffs intended for particular nutritional usesOJ L 186, 30.6.1989, p. 27. and the use of certain food colours for the health marking of meat and the decoration and stamping of eggs. It also harmonises the use of food additives in food additives and food enzymes thus ensuring their safety and quality and facilitating their storage and use. This has not previously been regulated at Community level.(5)Food additives are substances that are not normally consumed as food itself but are added to food intentionally for a technological purpose described in this Regulation, such as the preservation of food. All food additives should be covered by this Regulation, and therefore in the light of scientific progress and technological development the list of functional classes should be updated. However, substances should not be considered as food additives when they are used for the purpose of imparting flavour and/or taste or for nutritional purposes, such as salt replacers, vitamins and minerals. Moreover, substances considered as foods which may be used for a technological function, such as sodium chloride or saffron for colouring and food enzymes should also not fall within the scope of this Regulation. However, preparations obtained from foods and other natural source material that are intended to have a technological effect in the final food and which are obtained by selective extraction of constituents (e.g. pigments) relative to the nutritive or aromatic constituents, should be considered additives within the meaning of this Regulation. Finally, food enzymes are covered by Regulation (EC) No 1332/2008 of the European Parliament and of the Council of 16 December 2008 on food enzymesSee page 7 of this Official Journal., which excludes the application of this Regulation.(6)Substances not consumed as food itself but used intentionally in the processing of foods, which only remain as residues in the final food and do not have a technological effect in the final product (processing aids), should not be covered by this Regulation.(7)Food additives should be approved and used only if they fulfil the criteria laid down in this Regulation. Food additives must be safe when used, there must be a technological need for their use, and their use must not mislead the consumer and must be of benefit to the consumer. Misleading the consumer includes, but is not limited to, issues related to the nature, freshness, quality of ingredients used, the naturalness of a product or of the production process, or the nutritional quality of the product, including its fruit and vegetable content. The approval of food additives should also take into account other factors relevant to the matter under consideration including societal, economic, traditional, ethical and environmental factors, the precautionary principle and the feasibility of controls. The use and maximum levels of a food additive should take into account the intake of the food additive from other sources and the exposure to the food additive by special groups of consumers (e.g. allergic consumers).(8)Food additives must comply with the approved specifications, which should include information to adequately identify the food additive, including origin, and to describe the acceptable criteria of purity. The specifications previously developed for food additives included in Commission Directive 95/31/EC of 5 July 1995 laying down specific criteria of purity concerning sweeteners for use in foodstuffsOJ L 178, 28.7.1995, p. 1., Commission Directive 95/45/EC of 26 July 1995 laying down specific purity criteria concerning colours for use in foodstuffsOJ L 226, 22.9.1995, p. 1. and Commission Directive 96/77/EC of 2 December 1996 laying down specific purity criteria on food additives other than colours and sweetenersOJ L 339, 30.12.1996, p. 1. should be maintained until the corresponding additives are entered in the Annexes to this Regulation. At that time, the specifications related to such additives should be set out in a Regulation. Those specifications should relate directly to the additives included in the Community lists in the Annexes to this Regulation. However, considering the complex character and substance of such specifications, for the sake of clarity they should not be integrated as such in the Community lists but should be set out in one or more separate Regulations.(9)Some food additives are permitted for specific uses for certain authorised oenological practices and processes. The use of such food additives should comply with this Regulation and with the specific provisions laid down in the relevant Community legislation.(10)In order to ensure harmonisation, the risk assessment and approval of food additives should be carried out in accordance with the procedure laid down in Regulation (EC) No 1331/2008 of the European Parliament and of the Council of 16 December 2008 establishing a common authorisation procedure for food additives, food enzymes and food flavouringsSee page 1 of this Official Journal.(11)Under Regulation (EC) No 178/2002 of the European Parliament and of the Council of 28 January 2002 laying down the general principles and requirements of food law, establishing the European Food Safety Authority and laying down procedures in matters of food safetyOJ L 31, 1.2.2002, p. 1., the European Food Safety Authority (hereinafter referred to as the Authority) is to be consulted on matters likely to affect public health.(12)A food additive which falls within the scope of Regulation (EC) No 1829/2003 of the European Parliament and of the Council of 22 September 2003 on genetically modified food and feedOJ L 268, 18.10.2003, p. 1. should be authorised in accordance with that Regulation as well as under this Regulation.(13)A food additive already approved under this Regulation which is prepared by production methods or using starting materials significantly different from those included in the risk assessment of the Authority, or different from those covered by the specifications laid down, should be submitted for evaluation by the Authority. "Significantly different" could mean, inter alia, a change of the production method from extraction from a plant to production by fermentation using a micro-organism or a genetic modification of the original micro-organism, a change in starting materials, or a change in particle size, including the use of nanotechnology.(14)Food additives should be kept under continuous observation and must be re-evaluated whenever necessary in the light of changing conditions of use and new scientific information. Where necessary, the Commission together with the Member States should consider appropriate action.(15)Member States which maintained on 1 January 1992 prohibitions on the use of certain additives in certain specific foods which are considered traditional and are produced on their territory should be permitted to continue to apply those prohibitions. Moreover, as regard products such as "Feta" or "Salame cacciatore", this Regulation should be without prejudice to more restrictive rules linked to the use of certain denominations under Council Regulation (EC) No 510/2006 of 20 March 2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffsOJ L 93, 31.3.2006, p. 12. and Council Regulation (EC) No 509/2006 of 20 March 2006 on agricultural products and foodstuffs as traditional specialities guaranteedOJ L 93, 31.3.2006, p. 1..(16)Unless subject to further restrictions, an additive may be present in food, other than by direct addition, as a result of carry-over from an ingredient in which the additive was permitted, provided that the level of the additive in the final food is no greater than would be introduced by the use of the ingredient under proper technological conditions and good manufacturing practice.(17)Food additives remain subject to the general labelling obligations as provided for in Directive 2000/13/EC of the European Parliament and of the Council of 20 March 2000 on the approximation of the laws of the Member States relating to the labelling, presentation and advertising of foodstuffsOJ L 109, 6.5.2000, p. 29. and, as the case may be, in Regulation (EC) No 1829/2003 and in Regulation (EC) No 1830/2003 of the European Parliament and of the Council of 22 September 2003 concerning the traceability and labelling of genetically modified organisms and the traceability of food and feed products produced from genetically modified organismsOJ L 268, 18.10.2003, p. 24.. In addition, specific provisions on the labelling of food additives sold as such to the manufacturer or to the final consumer should be contained in this Regulation.(18)Sweeteners authorised under this Regulation may be used in table-top sweeteners sold directly to consumers. Manufacturers of such products should make information available to the consumer by appropriate means to allow them to use the product in a safe manner. Such information could be made available in a number of ways including on product labels, Internet websites, consumer information lines or at the point of sale. In order to adopt a uniform approach to the implementation of this requirement, guidance drawn up at Community level may be necessary.(19)The measures necessary for the implementation of this Regulation should be adopted in accordance with Council Decision 1999/468/EC of 28 June 1999 laying down the procedures for the exercise of implementing powers conferred on the CommissionOJ L 184, 17.7.1999, p. 23..(20)In particular the Commission should be empowered to amend the Annexes of this Regulation and to adopt appropriate transitional measures. Since those measures are of general scope and are designed to amend non-essential elements of this Regulation, inter alia, by supplementing it with new non-essential elements, they must be adopted in accordance with the regulatory procedure with scrutiny provided for in Article 5a of Decision 1999/468/EC.(21)On grounds of efficiency, the normal time-limits for the regulatory procedure with scrutiny should be curtailed for the adoption of certain amendments to Annexes II and III relating to substances already authorised under other Community law as well as any appropriate transitional measures related to these substances.(22)In order to develop and update Community law on food additives in a proportionate and effective way, it is necessary to collect data, share information and coordinate work between Member States. For that purpose, it may be useful to undertake studies to address specific issues with a view to facilitating the decision-making process. It is appropriate that the Community finance such studies as part of its budgetary procedure. The financing of such measures is covered by Regulation (EC) No 882/2004 of the European Parliament and of the Council of 29 April 2004 on official controls performed to ensure the verification of compliance with feed and food law, animal health and animal welfare rulesOJ L 165, 30.4.2004, p. 1. Corrected by OJ L 191, 28.5.2004, p. 1..(23)Member States are to carry out official controls in order to enforce compliance with this Regulation in accordance with Regulation (EC) No 882/2004.(24)Since the objective of this Regulation, namely to lay down Community rules on food additives, cannot be sufficiently achieved by the Member States and can therefore, in the interests of market unity and a high level of consumer protection, be better achieved at Community level, the Community may adopt measures, in accordance with the principle of subsidiarity as set out in Article 5 of the Treaty. In accordance with the principle of proportionality, as set out in that Article, this Regulation does not go beyond what is necessary in order to achieve that objective.(25)Following the adoption of this Regulation the Commission, assisted by the Standing Committee on the Food Chain and Animal Health, should review all the existing authorisations for criteria, other than safety, such as intake, technological need and the potential to mislead the consumer. All food additives that are to continue to be authorised in the Community should be transferred to the Community lists in Annexes II and III to this Regulation. Annex III to this Regulation should be completed with the other food additives used in food additives and food enzymes as well as carriers for nutrients and their conditions of use in accordance with Regulation (EC) No 1331/2008 [establishing a common authorisation procedure for food additives, food enzymes and food flavourings]. To allow a suitable transition period, the provisions in Annex III, other than the provisions concerning carriers for food additives and food additives in flavourings, should not apply until 1 January 2011.(26)Until the future Community lists of food additives are established, it is necessary to provide for a simplified procedure allowing the current lists of food additives contained in the existing Directives to be updated.(27)Without prejudice to the outcome of the review referred to in recital 25, within one year following the adoption of this Regulation the Commission should set up an evaluation programme for the Authority to re-evaluate the safety of the food additives that were already approved in the Community. That programme should define the needs and the order of priorities according to which the approved food additives are to be examined.(28)This Regulation repeals and replaces the following acts: Council Directive of 23 October 1962 on the approximation of the rules of the Member States concerning the colouring matters authorised for use in foodstuffs intended for human consumptionOJ 115, 11.11.1962, p. 2645/62., Council Directive 65/66/EEC of 26 January 1965 laying down specific criteria of purity for preservatives authorised for use in foodstuffs intended for human consumptionOJ 22, 9.2.1965, p. 373., Council Directive 78/663/EEC of 25 July 1978 laying down specific criteria of purity for emulsifiers, stabilizers, thickeners and gelling agents for use in foodstuffsOJ L 223, 14.8.1978, p. 7., Council Directive 78/664/EEC of 25 July 1978 laying down specific criteria of purity for antioxidants which may be used in foodstuffs intended for human consumptionOJ L 223, 14.8.1978, p. 30., First Commission Directive 81/712/EEC of 28 July 1981 laying down Community methods of analysis for verifying that certain additives used in foodstuffs satisfy criteria of purityOJ L 257, 10.9.1981, p. 1., Council Directive 89/107/EEC of 21 December 1988 on the approximation of the laws of the Member States concerning food additives authorised for use in foodstuffs intended for human consumptionOJ L 40, 11.2.1989, p. 27., Directive 94/35/EC of the European Parliament and of the Council of 30 June 1994 on sweeteners for use in foodstuffsOJ L 237, 10.9.1994, p. 3., Directive 94/36/EC of the European Parliament and of the Council of 30 June 1994 on colours for use in foodstuffsOJ L 237, 10.9.1994, p. 13., Directive 95/2/EC of the European Parliament and of the Council of 20 February 1995 on food additives other than colours and sweetenersOJ L 61, 18.3.1995, p. 1., Decision No 292/97/EC of the European Parliament and of the Council of 19 December 1996 on the maintenance of national laws prohibiting the use of certain additives in the production of certain specific foodstuffsOJ L 48, 19.2.1997, p. 13. and Commission Decision 2002/247/EC of 27 March 2002 suspending the placing on the market and import of jelly confectionary containing the food additive E 425 konjacOJ L 84, 28.3.2002, p. 69.. However, it is appropriate that certain provisions of those acts remain in force during a transitional period to allow time for the preparation of the Community lists in the Annexes to this Regulation,HAVE ADOPTED THIS REGULATION:
CHAPTER ISUBJECT MATTER, SCOPE AND DEFINITIONS
Article 1Subject matterThis Regulation lays down rules on food additives used in foods with a view to ensuring the effective functioning of the internal market whilst ensuring a high level of protection of human health and a high level of consumer protection, including the protection of consumer interests and fair practices in food trade, taking into account, where appropriate, the protection of the environment.For those purposes, this Regulation provides for:(a)Community lists of approved food additives as set out in Annexes II and III;(b)conditions of use of food additives in foods, including in food additives and in food enzymes as covered by Regulation (EC) No 1332/2008 [on food enzymes], and in food flavourings as covered by Regulation (EC) No 1334/2008 of the European Parliament and of the Council of 16 December 2008 on flavourings and certain food ingredients with flavouring properties for use in and on foodsSee page 34 of this Official Journal.;(c)rules on the labelling of food additives sold as such.
Article 2Scope1.This Regulation shall apply to food additives.2.This Regulation shall not apply to the following substances unless they are used as food additives:(a)processing aids;(b)substances used for the protection of plants and plant products in accordance with Community rules relating to plant health;(c)substances added to foods as nutrients;(d)substances used for the treatment of water for human consumption falling within the scope of Council Directive 98/83/EC of 3 November 1998 on the quality of water intended for human consumptionOJ L 330, 5.12.1998, p. 32.;(e)flavourings falling within the scope of Regulation (EC) No 1334/2008 [on flavourings and certain food ingredients with flavouring properties for use in and on foods].3.This Regulation shall not apply to food enzymes falling within the scope of Regulation (EC) No 1332/2008 [on food enzymes], with effect from the date of adoption of the Community list of food enzymes in accordance with Article 17 of that Regulation.4.This Regulation shall apply without prejudice to any specific Community rules concerning the use of food additives:(a)in specific foods;(b)for purposes other than those covered by this Regulation.
Article 3Definitions1.For the purposes of this Regulation, the definitions laid down in Regulations (EC) No 178/2002 and (EC) No1829/2003 shall apply.2.For the purposes of this Regulation the following definitions shall also apply:(a)"food additive" shall mean any substance not normally consumed as a food in itself and not normally used as a characteristic ingredient of food, whether or not it has nutritive value, the intentional addition of which to food for a technological purpose in the manufacture, processing, preparation, treatment, packaging, transport or storage of such food results, or may be reasonably expected to result, in it or its by-products becoming directly or indirectly a component of such foods;The following are not considered to be food additives:(i)monosaccharides, disaccharides or oligosaccharides and foods containing these substances used for their sweetening properties;(ii)foods, whether dried or in concentrated form, including flavourings incorporated during the manufacturing of compound foods, because of their aromatic, sapid or nutritive properties together with a secondary colouring effect;(iii)substances used in covering or coating materials, which do not form part of foods and are not intended to be consumed together with those foods;(iv)products containing pectin and derived from dried apple pomace or peel of citrus fruits or quinces, or from a mixture of them, by the action of dilute acid followed by partial neutralisation with sodium or potassium salts (liquid pectin);(v)chewing gum bases;(vi)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;(vii)ammonium chloride;(viii)blood plasma, edible gelatin, protein hydrolysates and their salts, milk protein and gluten;(ix)amino acids and their salts other than glutamic acid, glycine, cysteine and cystine and their salts having no technological function;(x)caseinates and casein;(xi)inulin;(b)"processing aid" shall mean any substance which:(i)is not consumed as a food by itself;(ii)is intentionally used in the processing of raw materials, foods or their ingredients, to fulfil a certain technological purpose during treatment or processing; and(iii)may result in the unintentional but technically unavoidable presence in the final product of residues of the substance or its derivatives provided they do not present any health risk and do not have any technological effect on the final product;(c)"functional class" shall mean one of the categories set out in Annex I based on the technological function a food additive exerts in the foodstuff;(d)"unprocessed food" shall mean a food which has not undergone any treatment resulting in a substantial change in the original state of the food, for which purpose the following in particular are not regarded as resulting in substantial change: dividing, parting, severing, boning, mincing, skinning, paring, peeling, grinding, cutting, cleaning, trimming, deep-freezing, freezing, chilling, milling, husking, packing or unpacking;(e)"food with no added sugars" shall mean a food without the following:(i)any added monosaccharides or disaccharides;(ii)any added food containing monosaccharides or disaccharides which is used for its sweetening properties;(f)"energy-reduced food" shall mean a food with an energy value reduced by at least 30 % compared with the original food or a similar product;(g)"table-top sweeteners" shall mean preparations of permitted sweeteners, which may contain other food additives and/or food ingredients and which are intended for sale to the final consumer as a substitute for sugars;(h)"quantum satis" shall mean that no maximum numerical level is specified and substances shall be used in accordance with good manufacturing practice, at a level not higher than is necessary to achieve the intended purpose and provided the consumer is not misled.
CHAPTER IICOMMUNITY LISTS OF APPROVED FOOD ADDITIVES
Article 4Community lists of food additives1.Only food additives included in the Community list in Annex II may be placed on the market as such and used in foods under the conditions of use specified therein.2.Only food additives included in the Community list in Annex III may be used in food additives, in food enzymes and in food flavourings under the conditions of use specified therein.3.Food additives in Annex II shall be listed on the basis of the categories of food to which they may be added.4.Food additives in Annex III shall be listed on the basis of the food additives, food enzymes, food flavourings and nutrients or categories thereof to which they may be added.5.Food additives shall comply with the specifications as referred to in Article 14.
Article 5Prohibition of non-compliant food additives and/or non-compliant foodNo person shall place on the market a food additive or any food in which such a food additive is present if the use of the food additive does not comply with this Regulation.
Article 6General conditions for inclusion and use of food additives in Community lists1.A food additive may be included in the Community lists in Annexes II and III only if it meets the following conditions and, where relevant, other legitimate factors, including environmental factors:(a)it does not, on the basis of the scientific evidence available, pose a safety concern to the health of the consumer at the level of use proposed;(b)there is a reasonable technological need that cannot be achieved by other economically and technologically practicable means; and(c)its use does not mislead the consumer.2.To be included in the Community lists in Annexes II and III a food additive must have advantages and benefits for the consumer and therefore serve one or more of the following purposes:(a)preserving the nutritional quality of the food;(b)providing necessary ingredients or constituents for foods manufactured for groups of consumers with special dietary needs;(c)enhancing the keeping quality or stability of a food or improving its organoleptic properties, provided that the nature, substance or quality of the food is not changed in such a way as to mislead the consumer;(d)aiding in the manufacture, processing, preparation, treatment, packing, transport or storage of food, including food additives, food enzymes and food flavourings, provided that the food additive is not used to disguise the effects of the use of faulty raw materials or of any undesirable practices or techniques, including unhygienic practices or techniques, during the course of any such activities.3.By way of derogation from paragraph 2(a), a food additive which reduces the nutritional quality of a food may be included in the Community list in Annex II provided that:(a)the food does not constitute a significant component of a normal diet; or(b)the food additive is necessary for the production of foods for groups of consumers with special dietary needs.
Article 7Specific conditions for sweetenersA food additive may be included in the Community list in Annex II for the functional class of sweetener only if, in addition to serving one or more of the purposes set out in Article 6(2), it serves one or more of the following purposes:(a)replacing sugars for the production of energy-reduced food, non-cariogenic food or food with no added sugars; or(b)replacing sugars where this permits an increase in the shelf-life of the food; or(c)producing food intended for particular nutritional uses as defined in Article 1(2)(a) of Directive 89/398/EEC.
Article 8Specific conditions for coloursA food additive may be included in the Community list in Annex II for the functional class of colour only if, in addition to serving one or more of the purposes set out in Article 6(2), it serves one of the following purposes:(a)restoring the original appearance of food of which the colour has been affected by processing, storage, packaging and distribution, whereby visual acceptability may have been impaired;(b)making food more visually appealing;(c)giving colour to food otherwise colourless.
Article 9Functional classes of food additives1.Food additives may be assigned in Annexes II and III to one of the functional classes in Annex I on the basis of the principal technological function of the food additive.Allocating a food additive to a functional class shall not preclude it from being used for several functions.2.Where necessary, as a result of scientific progress or technological development, the measures, designed to amend non-essential elements of this Regulation, relating to additional functional classes which may be added to Annex I shall be adopted in accordance with the regulatory procedure with scrutiny referred to in Article 28(3).
Article 10The content of the Community lists of food additives1.A food additive which complies with the conditions set out in Articles 6, 7 and 8 may, in accordance with the procedure referred to in Regulation (EC) No 1331/2008 [establishing a common authorisation procedure for food additives, food enzymes and food flavourings] be included in:(a)the Community list in Annex II to this Regulation; and/or(b)the Community list in Annex III to this Regulation.2.The entry for a food additive in the Community lists in Annexes II and III shall specify:(a)the name of the food additive and its E number;(b)the foods to which the food additive may be added;(c)the conditions under which the food additive may be used;(d)if appropriate, whether there are any restrictions on the sale of the food additive directly to the final consumer.3.The Community lists in Annexes II and III shall be amended in accordance with the procedure referred to in Regulation (EC) No 1331/2008 [establishing a common authorisation procedure for food additives, food enzymes and food flavourings].
Article 11Levels of use of food additives1.When establishing the conditions of use referred to in Article 10(2)(c):(a)the level of use shall be set at the lowest level necessary to achieve the desired effect;(b)the levels shall take into account:(i)any acceptable daily intake, or equivalent assessment, established for the food additive and the probable daily intake of it from all sources;(ii)where the food additive is to be used in foods eaten by special groups of consumers, the possible daily intake of the food additive by consumers in those groups.2.Where appropriate, no maximum numerical level shall be fixed for a food additive (quantum satis). In that case, the food additive shall be used in accordance with the principle of quantum satis.3.The maximum levels of food additives set out in Annex II shall apply to the food as marketed, unless otherwise stated. By way of derogation from this principle, for dried and/or concentrated foods which need to be reconstituted the maximum levels shall apply to the food as reconstituted according to the instructions on the label taking into account the minimum dilution factor.4.The maximum levels for colours set out in Annex II shall apply to the quantities of colouring principle contained in the colouring preparation unless otherwise stated.
Article 12Changes in the production process or starting materials of a food additive already included in a Community listWhen a food additive is already included in a Community list and there is a significant change in its production methods or in the starting materials used, or there is a change in particle size, for example through nanotechnology, the food additive prepared by those new methods or materials shall be considered as a different additive and a new entry in the Community lists or a change in the specifications shall be required before it can be placed on the market.
Article 13Food additives falling within the scope of Regulation (EC) No 1829/20031.A food additive falling within the scope of Regulation (EC) No 1829/2003 may be included in the Community lists in Annexes II and III in accordance with this Regulation only when it is covered by an authorisation in accordance with Regulation (EC) No 1829/2003.2.When a food additive already included in the Community list is produced from a different source falling within the scope of Regulation (EC) No 1829/2003, it will not require a new authorisation under this Regulation, as long as the new source is covered by an authorisation in accordance with Regulation (EC) No 1829/2003 and the food additive complies with the specifications established under this Regulation.
Article 14Specifications of food additivesThe specifications of food additives relating, in particular, to origin, purity criteria and any other necessary information, shall be adopted when the food additive is included in the Community lists in Annexes II and III for the first time, in accordance with the procedure referred to in Regulation (EC) No 1331/2008 [establishing a common authorisation procedure for food additives, food enzymes and food flavourings].
CHAPTER IIIUSE OF FOOD ADDITIVES IN FOODS
Article 15Use of food additives in unprocessed foodsFood additives shall not be used in unprocessed foods, except where such use is specifically provided for in Annex II.
Article 16Use of food additives in foods for infants and young childrenFood additives shall not be used in foods for infants and young children as referred to in Directive 89/398/EEC, including dietary foods for infants and young children for special medical purposes, except where specifically provided for in Annex II to this Regulation.
Article 17Use of colours for markingsOnly food colours listed in Annex II to this Regulation may be used for the purpose of health marking as provided for in Council Directive 91/497/EEC of 29 July 1991 amending and consolidating Directive 64/433/EEC on health problems affecting intra-Community trade in fresh meat to extend it to the production and marketing of fresh meatOJ L 268, 24.9.1991, p. 69. and other markings required on meat products, for the decorative colouring of eggshells and for the stamping of eggshells as provided for in Regulation (EC) No 853/2004 of the European Parliament and of the Council of 29 April 2004 laying down specific hygiene rules for food of animal originOJ L 139, 30.4.2004, p. 55. Corrected by OJ L 226, 25.6.2004, p. 22..
Article 18Carry-over principle1.The presence of a food additive shall be permitted:(a)in a compound food other than as referred to in Annex II, where the food additive is permitted in one of the ingredients of the compound food;(b)in a food to which a food additive, food enzyme or food flavouring has been added, where the food additive:(i)is permitted in the food additive, food enzyme or food flavouring in accordance with this Regulation; and(ii)has been carried over to the food via the food additive, food enzyme or food flavouring; and(iii)has no technological function in the final food;(c)in a food which is to be used solely in the preparation of a compound food and provided that the compound food complies with this Regulation.2.Paragraph 1 shall not apply to infant formulae, follow-on formulae, processed cereal-based foods and baby foods and dietary foods for special medical purposes intended for infants and young children as referred to in Directive 89/398/EEC, except where specifically provided for.3.Where a food additive in a food flavouring, food additive or food enzyme is added to a food and has a technological function in that food, it shall be considered a food additive of that food and not a food additive of the added flavouring, food additive or food enzyme, and must then comply with the conditions of use for that food as provided for.4.Without prejudice to paragraph 1, the presence of a food additive used as a sweetener shall be permitted in a compound food with no added sugars, in an energy-reduced compound food, in compound dietary foods intended for low-calorie diets, in non-cariogenic compound foods, and in a compound food with an increased shelf-life, provided that the sweetener is permitted in one of the ingredients of the compound food.
Article 19Interpretation decisionsWhere necessary, it may be decided in accordance with the regulatory procedure referred to in Article 28(2) whether or not:(a)a particular food belongs to a category of food referred to in Annex II; or(b)a food additive listed in Annexes II and III and permitted at "quantum satis" is used in accordance with the criteria referred to in Article 11(2); or(c)a given substance meets the definition of food additive in Article 3.
Article 20Traditional foodsThe Member States listed in Annex IV may continue to prohibit the use of certain categories of food additives in the traditional foods produced on their territory as listed in that Annex.
CHAPTER IVLABELLING
Article 21Labelling of food additives not intended for sale to the final consumer1.Food additives not intended for sale to the final consumer, whether sold singly or mixed with each other and/or with food ingredients, as defined in Article 6(4) of Directive 2000/13/EC, may only be marketed with the labelling provided for in Article 22 of this Regulation, which must be easily visible, clearly legible and indelible. The information shall be in a language easily understandable to purchasers.2.Within its own territory, the Member State in which the product is marketed may, in accordance with the Treaty, stipulate that the information provided for in Article 22 shall be given in one or more of the official languages of the Community, to be determined by that Member State. This shall not preclude such information from being indicated in several languages.
Article 22General labelling requirements for food additives not intended for sale to the final consumer1.Where food additives not intended for sale to the final consumer are sold singly or mixed with each other and/or other food ingredients and/or with other substances added to them, their packaging or containers shall bear the following information:(a)the name and/or E-number laid down in this Regulation in respect of each food additive or a sales description which includes the name and/or E-number of each food additive;(b)the statement "for food" or the statement "restricted use in food" or a more specific reference to its intended food use;(c)if necessary, the special conditions of storage and/or use;(d)a mark identifying the batch or lot;(e)instructions for use, if the omission thereof would preclude appropriate use of the food additive;(f)the name or business name and address of the manufacturer, packager or seller;(g)an indication of the maximum quantity of each component or group of components subject to quantitative limitation in food and/or appropriate information in clear and easily understandable terms enabling the purchaser to comply with this Regulation or other relevant Community law; where the same limit on quantity applies to a group of components used singly or in combination, the combined percentage may be given as a single figure; the limit on quantity shall be expressed either numerically or by the quantum satis principle;(h)the net quantity;(i)the date of minimum durability or use-by-date;(j)where relevant, information on a food additive or other substances referred to in this Article and listed in Annex IIIa to Directive 2000/13/EC as regards the indication of the ingredients present in foodstuffs.2.Where food additives are sold mixed with each other and/or with other food ingredients, their packaging or containers shall bear a list of all ingredients in descending order of their percentage by weight of the total.3.Where substances (including food additives or other food ingredients) are added to food additives to facilitate their storage, sale, standardisation, dilution or dissolution, their packaging or containers shall bear a list of all such substances in descending order of their percentage by weight of the total.4.By way of derogation from paragraphs 1, 2 and 3, the information required in paragraph 1 points (e) to (g) and in paragraphs 2 and 3 may appear merely on the documents relating to the consignment which are to be supplied with or prior to the delivery, provided that the indication "not for retail sale" appears on an easily visible part of the packaging or container of the product in question.5.By way of derogation from paragraphs 1, 2 and 3, where food additives are supplied in tankers, all of the information may appear merely on the accompanying documents relating to the consignment which are to be supplied with the delivery.
Article 23Labelling of food additives intended for sale to the final consumer1.Without prejudice to Directive 2000/13/EC, Council Directive 89/396/EEC of 14 June 1989 on indications or marks identifying the lot to which a foodstuff belongsOJ L 186, 30.6.1989, p. 21. and Regulation (EC) No 1829/2003, food additives sold singly or mixed with each other and/or other food ingredients intended for sale to the final consumer may be marketed only if their packaging contains the following information:(a)the name and E-number laid down in this Regulation in respect of each food additive or a sales description which includes the name and E-number of each food additive;(b)the statement "for food" or the statement "restricted use in food" or a more specific reference to its intended food use.2.By way of derogation from paragraph 1(a), the sales description of a table-top sweetener shall include the term "… -based table-top sweetener", using the name(s) of the sweetener(s) used in its composition.3.The labelling of a table-top sweetener containing polyols and/or aspartame and/or aspartame-acesulfame salt shall bear the following warnings:(a)polyols: "excessive consumption may induce laxative effects";(b)aspartame/aspartame-acesulfame salt: "contains a source of phenylalanine".4.Manufacturers of table-top sweeteners shall make available by appropriate means the necessary information to allow their safe use by consumers. Guidance for the implementation of this paragraph may be adopted in accordance with the regulatory procedure with scrutiny referred to in Article 28(3).5.For the information provided for in paragraphs 1 to 3 of this Article, Article 13(2) of Directive 2000/13/EC shall apply accordingly.
Article 24Labelling requirement for foods containing certain food colours1.Without prejudice to Directive 2000/13/EC, the labelling of food containing the food colours listed in Annex V to this Regulation shall include the additional information set out in that Annex.2.In relation to the information provided in paragraph 1 of this Article, Article 13(2) of Directive 2000/13/EC shall apply accordingly.3.Where necessary as a result of scientific progress or technical development, Annex V shall be amended by measures, designed to amend non-essential elements of this Regulation, in accordance with the regulatory procedure with scrutiny referred to in Article 28(4).
Article 25Other labelling requirementsArticles 21, 22, 23 and 24 shall be without prejudice to more detailed or more extensive laws, regulations or administrative provisions regarding weights and measures or applying to the presentation, classification, packaging and labelling of dangerous substances and preparations or applying to the transport of such substances and preparations.
CHAPTER VPROCEDURAL PROVISIONS AND IMPLEMENTATION
Article 26Information obligation1.A producer or user of a food additive shall inform the Commission immediately of any new scientific or technical information which might affect the assessment of the safety of the food additive.2.A producer or user of a food additive shall, at the request of the Commission, inform it of the actual use of the food additive. Such information shall be made available to Member States by the Commission.
Article 27Monitoring of food additive intake1.Member States shall maintain systems to monitor the consumption and use of food additives on a risk-based approach and report their findings with appropriate frequency to the Commission and the Authority.2.After the Authority has been consulted, a common methodology for the gathering of information by the Member States on dietary intake of food additives in the Community shall be adopted in accordance with the regulatory procedure referred to in Article 28(2).
Article 28Committee1.The Commission shall be assisted by the Standing Committee on the Food Chain and Animal Health.2.Where reference is made to this paragraph, Articles 5 and 7 of Decision 1999/468/EC 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.Where reference is made to this paragraph, Article 5a(1) to (4) and Article 7 of Decision 1999/468/EC shall apply, having regard to the provisions of Article 8 thereof.4.Where reference is made to this paragraph, Article 5a(1) to (4) and (5)(b) and Article 7 of Decision 1999/468/EC shall apply, having regard to the provisions of Article 8 thereof.The time-limits laid down in Article 5a(3)(c) and (4)(b) and (e) of Decision 1999/468/EC shall be 2 months, 2 months and 4 months respectively.
Article 29Community financing of harmonised policiesThe legal basis for the financing of measures resulting from this Regulation shall be Article 66(1)(c) of Regulation (EC) No 882/2004.
CHAPTER VITRANSITIONAL AND FINAL PROVISIONS
Article 30Establishment of Community lists of food additives1.Food additives which are permitted for use in foods under Directives 94/35/EC, 94/36/EC and 95/2/EC, as amended on the basis of Article 31 of this Regulation, and their conditions of use shall be entered in Annex II to this Regulation after a review of their compliance with Articles 6, 7 and 8 thereof. The measures relating to the entry of such additives in Annex II, which are designed to amend non-essential elements of this Regulation, shall be adopted in accordance with the regulatory procedure with scrutiny referred to in Article 28(4). The review shall not include a new risk assessment by the Authority. The review shall be completed by 20 January 2011.Food additives and uses which are no longer needed shall not be entered in Annex II.2.Food additives authorised for use in food additives in Directive 95/2/EC and their conditions of use shall be entered in Part 1 of Annex III to this Regulation after a review of their compliance with Article 6 thereof. The measures relating to the entry of such additives in Annex III, which are designed to amend non-essential elements of this Regulation, shall be adopted in accordance with the regulatory procedure with scrutiny referred to in Article 28(4). The review shall not include a new risk assessment by the Authority. The review shall be completed by 20 January 2011.Food additives and uses which are no longer needed shall not be entered in Annex III.3.Food additives authorised for use in food flavourings in Directive 95/2/EC and their conditions of use shall be entered in Part 4 of Annex III to this Regulation after a review of their compliance with Article 6 thereof. The measures relating to the entry of such additives in Annex III, which are designed to amend non-essential elements of this Regulation, shall be adopted in accordance with the regulatory procedure with scrutiny referred to in Article 28(4). The review shall not include a new risk assessment by the Authority. The review shall be completed by 20 January 2011.Food additives and uses which are no longer needed shall not be entered in Annex III.4.Specifications of the food additives covered under paragraphs 1 to 3 of this Article shall be adopted, in accordance with Regulation (EC) No 1331/2008 [establishing a common authorisation procedure for food additives, food enzymes and food flavourings], at the moment those food additives are entered in the Annexes in accordance with those paragraphs.5.The measures relating to any appropriate transitional measures, which are designed to amend non-essential elements of this Regulation, inter alia, by supplementing it, shall be adopted in accordance with the regulatory procedure with scrutiny referred to in Article 28(3).
Article 31Transitional measuresUntil the establishment of the Community lists of food additives as provided for in Article 30 is completed, the Annexes to Directives 94/35/EC, 94/36/EC and 95/2/EC shall be amended, where necessary, by measures, designed to amend non-essential elements of those Directives, adopted by the Commission in accordance with the regulatory procedure with scrutiny referred to in Article 28(4).Foods placed on the market or labelled before 20 January 2010 which do not comply with Article 22(1)(i) and (4) may be marketed until their date of minimum durability or use-by-date.Foods placed on the market or labelled before 20 July 2010 which do not comply with Article 24 may be marketed until their date of minimum durability or use-by-date.
Article 32Re-evaluation of approved food additives1.Food additives which were permitted before 20 January 2009 shall be subject to a new risk assessment carried out by the Authority.2.After consultation of the Authority, an evaluation programme for those additives shall be adopted by 20 January 2010, in accordance with the regulatory procedure referred to in Article 28(2). The evaluation programme shall be published in the Official Journal of the European Union.
Article 33Repeals1.The following acts shall be repealed:(a)Council Directive of 23 October 1962 on the approximation of the rules of the Member States concerning the colouring matters authorised for use in foodstuffs intended for human consumption;(b)Directive 65/66/EEC;(c)Directive 78/663/EEC;(d)Directive 78/664/EEC;(e)Directive 81/712/EEC;(f)Directive 89/107/EEC;(g)Directive 94/35/EC;(h)Directive 94/36/EC;(i)Directive 95/2/EC;(j)Decision No 292/97/EC;(k)Decision 2002/247/EC.2.References to the repealed acts shall be construed as references to this Regulation.
Article 34Transitional provisionsBy way of derogation from Article 33, the following provisions shall continue to apply until the transfer under Article 30(1), (2) and (3) of this Regulation of food additives already permitted in Directives 94/35/EC, 94/36/EC and 95/2/EC has been completed:(a)Article 2(1), (2) and (4) of Directive 94/35/EC and the Annex thereto;(b)Article 2(1) to (6), (8), (9) and (10) of Directive 94/36/EC and Annexes I to V thereto;(c)Articles 2 and 4 of Directive 95/2/EC and Annexes I to VI thereto.Notwithstanding point (c), the authorisations for E 1103 Invertase and E 1105 Lysozyme laid down in Directive 95/2/EC shall be repealed with effect from the date of application of the Community list on food enzymes in accordance with Article 17 of Regulation (EC) No 1332/2008 [on food enzymes].
Article 35Entry into forceThis Regulation shall enter into force on the 20th day following its publication in the Official Journal of the European Union.It shall apply from 20 January 2010.However, Article 4(2) shall apply to Parts 2, 3 and 5 of Annex III from 1 January 2011 and Article 23(4) shall apply from 20 January 2011. Article 24 shall apply from 20 July 2010. Article 31 shall apply from 20 January 2009.
This Regulation shall be binding in its entirety and directly applicable in all Member States.ANNEX IFunctional classes of food additives in foods and of food additives in food additives and food enzymes1."sweeteners" are substances used to impart a sweet taste to foods or in table-top sweeteners;2."colours" are substances which add or restore colour in a food, and include natural constituents of foods and natural sources which are normally not consumed as foods as such and not normally used as characteristic ingredients of food. Preparations obtained from foods and other edible natural source materials obtained by physical and/or chemical extraction resulting in a selective extraction of the pigments relative to the nutritive or aromatic constituents are colours within the meaning of this Regulation;3."preservatives" are substances which prolong the shelf-life of foods by protecting them against deterioration caused by micro-organisms and/or which protect against growth of pathogenic micro-organisms;4."antioxidants" are substances which prolong the shelf-life of foods by protecting them against deterioration caused by oxidation, such as fat rancidity and colour changes;5."carriers" are substances used to dissolve, dilute, disperse or otherwise physically modify a food additive or a flavouring, food enzyme, nutrient and/or other substance added for nutritional or physiological purposes to a food without altering its function (and without exerting any technological effect themselves) in order to facilitate its handling, application or use;6."acids" are substances which increase the acidity of a foodstuff and/or impart a sour taste to it;7."acidity regulators" are substances which alter or control the acidity or alkalinity of a foodstuff;8."anti-caking agents" are substances which reduce the tendency of individual particles of a foodstuff to adhere to one another;9."anti-foaming agents" are substances which prevent or reduce foaming;10."bulking agents" are substances which contribute to the volume of a foodstuff without contributing significantly to its available energy value;11."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;12."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;13."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;14."flavour enhancers" are substances which enhance the existing taste and/or odour of a foodstuff;15."foaming agents" are substances which make it possible to form a homogenous dispersion of a gaseous phase in a liquid or solid foodstuff;16."gelling agents" are substances which give a foodstuff texture through formation of a gel;17."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;18."humectants" are substances which prevent foods 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;19."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;20."packaging gases" are gases other than air, introduced into a container before, during or after the placing of a foodstuff in that container;21."propellants" are gases other than air which expel a foodstuff from a container;22."raising agents" are substances or combinations of substances which liberate gas and thereby increase the volume of a dough or a batter;23."sequestrants" are substances which form chemical complexes with metallic ions;24."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;25."thickeners" are substances which increase the viscosity of a foodstuff;26."flour treatment agents" are substances, other than emulsifiers, which are added to flour or dough to improve its baking quality;27."contrast enhancers" are substances which, when applied to the external surface of fruit or vegetables following depigmentation of predefined parts (e.g. by laser treatment), help to distinguish these parts from the remaining surface by imparting colour following interaction with certain components of the epidermis.ANNEX IIUnion list of food additives approved for use in foods and conditions of usePART A1.IntroductionThis Union list includes:the name of the food additive and its E number,the foods to which the food additive may be added,the conditions under which the food additive may be used,restrictions on the sale of the food additive directly to the final consumer.2.General provisions on listed food additives and conditions of use1.Only the substances listed in Part B may be used as additives in foods.2.Additives may only be used in the foods and under the conditions set out in Part E of this Annex.3.In Part E of this Annex, foods are listed on the basis of food categories set out in Part D of this Annex and additives are grouped on the basis of definitions set out in Part C of this Annex.4.Aluminium lakes prepared from all colours listed in Table 1 of Part B are authorised until 31 July 2014.From 1 August 2014 only aluminium lakes prepared from the colours listed in Table 3 of this Part A are authorised and only in those food categories where provisions on maximum limits on aluminium coming from lakes are explicitly stated in Part E.5.The colours E 123, E 127, E 160b, E 173 and E 180, may not be sold directly to the consumer.6.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.7.When labelled "for food use", nitrite may be sold only in a mixture with salt or a salt substitute.8.The carry over principle set out in Article 18(1)(a) of Regulation (EC) No 1333/2008, shall not apply to foods listed in Table 1, as regards food additives in general, and in Table 2, as regards food colours.
Table 1Foods in which the presence of an additive may not be permitted by virtue of the carry over principle set out in Article 18(1)(a) of Regulation (EC) No 1333/2008OJ L 10, 12.1.2002, p. 47.OJ L 164, 26.6.2009, p. 45.OJ L 10, 12.1.2002, p. 53.OJ L 124, 20.5.2009, p. 21.
1Unprocessed foods as defined in Article 3 of Regulation (EC) No 1333/2008
2Honey as defined in Council Directive 2001/110/EC
3Non-emulsified oils and fats of animal or vegetable origin
4Butter
5Unflavoured pasteurised and sterilised (including UHT) milk and unflavoured plain pasteurised cream (excluding reduced fat cream)
6Unflavoured fermented milk products, not heat-treated after fermentation
7Unflavoured buttermilk (excluding sterilised buttermilk)
8Natural mineral water as defined in Directive 2009/54/EC of the European Parliament and of the Council and spring water and all other bottled or packed waters
9Coffee (excluding flavoured instant coffee) and coffee extracts
10Unflavoured leaf tea
11Sugars as defined in Council Directive 2001/111/EC
12Dry pasta, excluding gluten-free and/or pasta intended for hypoproteic diets, in accordance with Directive 2009/39/EC of the European Parliament and of the Council
Table 2Foods in which the presence of a food colour may not be permitted by virtue of the carry over principle set out in Article 18(1)(a) of Regulation (EC) No 1333/2008OJ L 15, 17.1.2002, p. 19.OJ L 10, 12.1.2002, p. 58.OJ L 10, 12.1.2002, p. 67.OJ L 197, 3.8.2000, p. 19.OJ L 299, 16.11.2007, p. 1.OJ L 39, 13.2.2008, p. 16.OJ L 149, 14.6.1991, p. 1.
1Unprocessed foods as defined in Article 3 of Regulation (EC) No 1333/2008
2All bottled or packed waters
3Milk, full fat, semi-skimmed and skimmed milk, pasteurised or sterilised (including UHT sterilisation) (unflavoured)
4Chocolate milk
5Fermented milk (unflavoured)
6Preserved milks as mentioned in Council Directive 2001/114/EC (unflavoured)
7Buttermilk (unflavoured)
8Cream and cream powder (unflavoured)
9Oils and fats of animal or vegetable origin
10Ripened and unripened cheese (unflavoured)
11Butter from sheep and goats’ milk
12Eggs and egg products as defined in Regulation (EC) No 853/2004
13Flour and other milled products and starches
14Bread and similar products
15Pasta and gnocchi
16Sugar including all mono- and disaccharides
17Tomato paste and canned and bottled tomatoes
18Tomato-based sauces
19Fruit juice and fruit nectar as mentioned in Council Directive 2001/112/EC and vegetable juice and vegetable nectars
20Fruit, vegetables (including potatoes) and mushrooms — canned, bottled or dried; processed fruit, vegetables (including potatoes) and mushrooms
21Extra jam, extra jelly, and chestnut purée as mentioned in Council Directive 2001/113/EC; crème de pruneaux
22Fish, molluscs and crustaceans, meat, poultry and game as well as their preparations, but not including prepared meals containing these ingredients
23Cocoa products and chocolate components in chocolate products as mentioned in Directive 2000/36/EC of the European Parliament and of the Council
24Roasted coffee, tea, herbal and fruit infusions, chicory; extracts of tea and herbal and fruit infusions and of chicory; tea, herbal and fruit infusions and cereal preparations for infusions, as well as mixes and instant mixes of these products
25Salt, salt substitutes, spices and mixtures of spices
26Wine and other products covered by Council Regulation (EC) No 1234/2007, as listed in its Annex I, Part XII
27Spirit drinks defined in Annex II, paragraphs 1-14 of Regulation (EC) No 110/2008 of the European Parliament and of the Council, spirits (preceded by the name of the fruit) obtained by maceration and distillation and London gin (Annex II paragraphs 16 and 22 of, respectively)Sambuca, Maraschino, Marrasquino or Maraskino and Mistrà as defined in Annex II, paragraphs 38, 39 and 43 of Regulation (EC) No 110/2008, respectively
28Sangria, Clarea and Zurra as mentioned in Council Regulation (EEC) No 1601/91
29Wine vinegar covered by Regulation (EC) No 1234/2007, as listed in its Annex I, Part XII
30Foods for infants and young children as mentioned in Directive 2009/39/EC including foods for special medical purposes for infants and young children
31Honey as defined in Directive 2001/110/EC
32Malt and malt products
Table 3Colours which may be used in the form of lakes
E-numberName
E 100Curcumin
E 102Tartrazine
E 104Quinoline Yellow
E 110Sunset Yellow FCF/Orange Yellow S
E 120Cochineal, Carminic acid, Carmines
E 122Azorubine, Carmoisine
E 123Amaranth
E 124Ponceau 4R, Cochineal Red A
E 127Erythrosine
E 129Allura Red AC
E 131Patent Blue V
E 132Indigotine, Indigo carmine
E 133Brilliant Blue FCF
E 141Copper complexes of chlorophylls and chlorophyllins
E 142Green S
E 151Brilliant Black BN, Black PN
E 155Brown HT
E 163Anthocyanins
E 180Litholrubine BK
PART BLIST OF ALL ADDITIVES1.Colours
The term caramel relates to products of a more or less intense brown colour which are intended for colouring. It does not correspond to the sugary aromatic product obtained from heating sugars and which is used for flavouring food (e.g. confectionery, pastry, alcoholic drinks).Canthaxanthin is not authorised in the food categories listed in Part D and E. The substance is in list B1 because it is used in medicinal products in accordance with Directive 2009/35/EC of the European Parliament and of the Council (OJ L 109, 30.4.2009, p. 10).
E-numberName
E 100Curcumin
E 101Riboflavins
E 102Tartrazine
E 104Quinoline Yellow
E 110Sunset Yellow FCF/Orange Yellow S
E 120Cochineal, Carminic acid, Carmines
E 122Azorubine, Carmoisine
E 123Amaranth
E 124Ponceau 4R, Cochineal Red A
E 127Erythrosine
E 129Allura Red AC
E 131Patent Blue V
E 132Indigotine, Indigo carmine
E 133Brilliant Blue FCF
E 140Chlorophylls and chlorophyllins
E 141Copper complexes of chlorophylls, chlorophyllins
E 142Green S
E 150aPlain caramel
E 150bCaustic sulphite caramel
E 150cAmmonia caramel
E 150dSulphite ammonia caramel
E 151Brilliant Black BN, Black PN
E 153Vegetable carbon
E 155Brown HT
E 160aCarotenes
E 160bAnnatto, Bixin, Norbixin
E 160cPaprika extract, capsanthin, capsorubin
E 160dLycopene
E 160eBeta-apo-8′-carotenal (C 30)
E 161bLutein
E 161gCanthaxanthin
E 162Beetroot Red, betanin
E 163Anthocyanins
E 170Calcium carbonate
E 171Titanium dioxide
E 172Iron oxides and hydroxides
E 173Aluminium
E 174Silver
E 175Gold
E 180Litholrubine BK
2.Sweeteners
E-numberName
E 420Sorbitols
E 421Mannitol
E 950Acesulfame K
E 951Aspartame
E 952Cyclamates
E 953Isomalt
E 954Saccharins
E 955Sucralose
E 957Thaumatin
E 959Neohesperidine DC
E 960Steviol glycosides
E 961Neotame
E 962Salt of aspartame-acesulfame
E 964Polyglycitol syrup
E 965Maltitols
E 966Lactitol
E 967Xylitol
E 968Erythritol
3.Additives other than colours and sweeteners
Benzoic acid may be present in certain fermented products resulting from the fermentation process following good manufacturing practice.authorised until 31 January 2014.authorised until 31 May 2013.Period of application: From 6 February 2013.
E-numberName
E 170Calcium carbonate
E 172Iron oxides and hydroxides
E 200Sorbic acid
E 202Potassium sorbate
E 203Calcium sorbate
E 210Benzoic acid
E 211Sodium benzoate
E 212Potassium benzoate
E 213Calcium benzoate
E 214Ethyl-p-hydroxybenzoate
E 215Sodium ethyl p-hydroxybenzoate
E 218Methyl p-hydroxybenzoate
E 219Sodium methyl p-hydroxybenzoate
E 220Sulphur dioxide
E 221Sodium sulphite
E 222Sodium hydrogen sulphite
E 223Sodium metabisulphite
E 224Potassium metabisulphite
E 226Calcium sulphite
E 227Calcium hydrogen sulphite
E 228Potassium hydrogen sulphite
E 234Nisin
E 235Natamycin
E 239Hexamethylene tetramine
E 242Dimethyl dicarbonate
E 249Potassium nitrite
E 250Sodium nitrite
E 251Sodium nitrate
E 252Potassium nitrate
E 260Acetic acid
E 261Potassium acetates
E 262Sodium acetates
E 263Calcium acetate
E 270Lactic acid
E 280Propionic acid
E 281Sodium propionate
E 282Calcium propionate
E 283Potassium propionate
E 284Boric acid
E 285Sodium tetraborate (borax)
E 290Carbon dioxide
E 296Malic acid
E 297Fumaric acid
E 300Ascorbic acid
E 301Sodium ascorbate
E 302Calcium ascorbate
E 304Fatty acid esters of ascorbic acid
E 306Tocopherol-rich extract
E 307Alpha-tocopherol
E 308Gamma-tocopherol
E 309Delta-tocopherol
E 310Propyl gallate
E 311Octyl gallate
E 312Dodecyl gallate
E 315Erythorbic acid
E 316Sodium erythorbate
E 319Tertiary-butyl hydroquinone (TBHQ)
E 320Butylated hydroxyanisole (BHA)
E 321Butylated hydroxytoluene (BHT)
E 322Lecithins
E 325Sodium lactate
E 326Potassium lactate
E 327Calcium lactate
E 330Citric acid
E 331Sodium citrates
E 332Potassium citrates
E 333Calcium citrates
E 334Tartaric acid (L(+)-)
E 335Sodium tartrates
E 336Potassium tartrates
E 337Sodium potassium tartrate
E 338Phosphoric acid
E 339Sodium phosphates
E 340Potassium phosphates
E 341Calcium phosphates
E 343Magnesium phosphates
E 350Sodium malates
E 351Potassium malate
E 352Calcium malates
E 353Metatartaric acid
E 354Calcium tartrate
E 355Adipic acid
E 356Sodium adipate
E 357Potassium adipate
E 363Succinic acid
E 380Triammonium citrate
E 385Calcium disodium ethylene diamine tetra-acetate (Calcium disodium EDTA)
E 392Extracts of rosemary
E 400Alginic acid
E 401Sodium alginate
E 402Potassium alginate
E 403Ammonium alginate
E 404Calcium alginate
E 405Propane-1, 2-diol alginate
E 406Agar
E 407aProcessed euchema seaweed
E 407Carrageenan
E 410Locust bean gum
E 412Guar gum
E 413Tragacanth
E 414Gum arabic (acacia gum)
E 415Xanthan gum
E 416Karaya gum
E 417Tara gum
E 418Gellan gum
E 422Glycerol
E 423Octenyl succinic acid modified gum arabic
E 425Konjac
E 426Soybean hemicellulose
E 427Cassia gum
E 431Polyoxyethylene (40) stearate
E 432Polyoxyethylene sorbitan monolaurate (polysorbate 20)
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 440Pectins
E 442Ammonium phosphatides
E 444Sucrose acetate isobutyrate
E 445Glycerol esters of wood rosins
E 450Diphosphates
E 451Triphosphates
E 452Polyphosphates
E 459Beta-cyclodextrin
E 460Cellulose
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 468Cross-linked sodium carboxy methyl cellulose, cross linked 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 473Sucrose esters of fatty acids
E 474Sucroglycerides
E 475Polyglycerol esters of fatty acids
E 476Polyglycerol polyricinoleate
E 477Propane-1,2-diol esters of fatty acids
E 479bThermally oxidised soya bean oil interacted with mono- and diglycerides of fatty acids
E 481Sodium stearoyl-2-lactylate
E 482Calcium stearoyl-2-lactylate
E 483Stearyl tartrate
E 491Sorbitan monostearate
E 492Sorbitan tristearate
E 493Sorbitan monolaurate
E 494Sorbitan monooleate
E 495Sorbitan monopalmitate
E 499Stigmasterol-rich plant sterols
E 500Sodium carbonates
E 501Potassium carbonates
E 503Ammonium carbonates
E 504Magnesium carbonates
E 507Hydrochloric acid
E 508Potassium chloride
E 509Calcium chloride
E 511Magnesium chloride
E 512Stannous chloride
E 513Sulphuric acid
E 514Sodium sulphates
E 515Potassium sulphates
E 516Calcium sulphate
E 517Ammonium sulphate
E 520Aluminium sulphate
E 521Aluminium sodium sulphate
E 522Aluminium potassium sulphate
E 523Aluminium ammonium sulphate
E 524Sodium hydroxide
E 525Potassium hydroxide
E 526Calcium hydroxide
E 527Ammonium hydroxide
E 528Magnesium hydroxide
E 529Calcium oxide
E 530Magnesium oxide
E 535Sodium ferrocyanide
E 536Potassium ferrocyanide
E 538Calcium ferrocyanide
E 541Sodium aluminium phosphate acidic
E 551Silicon dioxide
E 552Calcium silicate
E 553aMagnesium silicate
E 553bTalc
E 554Sodium aluminium silicate
E 555Potassium aluminium silicate
E 556Calcium aluminium silicate
E 558Bentonite
E 559Aluminium silicate (Kaolin)
E 570Fatty acids
E 574Gluconic acid
E 575Glucono-delta-lactone
E 576Sodium gluconate
E 577Potassium gluconate
E 578Calcium gluconate
E 579Ferrous gluconate
E 585Ferrous lactate
E 5864-Hexylresorcinol
E 620Glutamic acid
E 621Monosodium glutamate
E 622Monopotassium glutamate
E 623Calcium diglutamate
E 624Monoammonium glutamate
E 625Magnesium diglutamate
E 626Guanylic acid
E 627Disodium guanylate
E 628Dipotassium guanylate
E 629Calcium guanylate
E 630Inosinic acid
E 631Disodium inosinate
E 632Dipotassium inosinate
E 633Calcium inosinate
E 634Calcium 5′-ribonucleotides
E 635Disodium 5′-ribonucleotides
E 640Glycine and its sodium salt
E 650Zinc acetate
E 900Dimethyl polysiloxane
E 901Beeswax, white and yellow
E 902Candelilla wax
E 903Carnauba wax
E 904Shellac
E 905Microcrystalline wax
E 907Hydrogenated poly-1-decene
E 912Montan acid esters
E 914Oxidised polyethylene wax
E 920L-cysteine
E 927bCarbamide
E 938Argon
E 939Helium
E 941Nitrogen
E 942Nitrous oxide
E 943aButane
E 943bIsobutane
E 944Propane
E 948Oxygen
E 949Hydrogen
E 999Quillaia extract
E 1103Invertase
E 1105Lysozyme
E 1200Polydextrose
E 1201Polyvinylpyrrolidone
E 1202Polyvinylpolypyrrolidone
E 1203Polyvinyl alcohol (PVA)
E 1204Pullulan
E 1205Basic methacrylate copolymer
E 1206Neutral methacrylate copolymer
E 1207Anionic methacrylate copolymer
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 1440Hydroxy propyl starch
E 1442Hydroxy propyl distarch phosphate
E 1450Starch sodium octenyl succinate
E 1451Acetylated oxidised starch
E 1452Starch aluminium octenyl succinate
E 1505Triethyl citrate
E 1517Glyceryl diacetate (diacetin)
E 1518Glyceryl triacetate (triacetin)
E 1519Benzyl alcohol
E 1520Propane-1, 2-diol (propylene glycol)
E 1521Polyethylene glycol
PART CDEFINITIONS OF GROUPS OF ADDITIVES(1)Group I
May not be used in jelly mini-cups.May not be used to produce dehydrated foods intended to rehydrate on ingestion.May not be used in jelly confectionery.Period of application: From 6 February 2013.
E-numberNameSpecific maximum level
E 170Calcium carbonatequantum satis
E 260Acetic acidquantum satis
E 261Potassium acetatesquantum satis
E 262Sodium acetatesquantum satis
E 263Calcium acetatequantum satis
E 270Lactic acidquantum satis
E 290Carbon dioxidequantum satis
E 296Malic acidquantum satis
E 300Ascorbic acidquantum satis
E 301Sodium ascorbatequantum satis
E 302Calcium ascorbatequantum satis
E 304Fatty acid esters of ascorbic acidquantum satis
E 306Tocopherol-rich extractquantum satis
E 307Alpha-tocopherolquantum satis
E 308Gamma-tocopherolquantum satis
E 309Delta-tocopherolquantum satis
E 322Lecithinsquantum satis
E 325Sodium lactatequantum satis
E 326Potassium lactatequantum satis
E 327Calcium lactatequantum satis
E 330Citric acidquantum satis
E 331Sodium citratesquantum satis
E 332Potassium citratesquantum satis
E 333Calcium citratesquantum satis
E 334Tartaric acid (L(+)-)quantum satis
E 335Sodium tartratesquantum satis
E 336Potassium tartratesquantum satis
E 337Sodium potassium tartratequantum satis
E 350Sodium malatesquantum satis
E 351Potassium malatequantum satis
E 352Calcium malatesquantum satis
E 354Calcium tartratequantum satis
E 380Triammonium citratequantum satis
E 400Alginic acidquantum satis
E 401Sodium alginatequantum satis
E 402Potassium alginatequantum satis
E 403Ammonium alginatequantum satis
E 404Calcium alginatequantum satis
E 406Agarquantum satis
E 407Carrageenanquantum satis
E 407aProcessed euchema seaweedquantum satis
E 410Locust bean gumquantum satis
E 412Guar gumquantum satis
E 413Tragacanthquantum satis
E 414Gum arabic (Acacia gum)quantum satis
E 415Xanthan gumquantum satis
E 417Tara gumquantum satis
E 418Gellan gumquantum satis
E 422Glycerolquantum satis
E 425Konjac(i)Konjac gum(ii)Konjac glucomannane10 g/kg, individually or in combination
E 440Pectinsquantum satis
E 460Cellulosequantum satis
E 461Methyl cellulosequantum satis
E 462Ethyl cellulosequantum satis
E 463Hydroxypropyl cellulosequantum satis
E 464Hydroxypropyl methyl cellulosequantum satis
E 465Ethyl methyl cellulosequantum satis
E 466Carboxy methyl cellulosequantum satis
E 469Enzymatically hydrolysed carboxy methyl cellulosequantum satis
E 470aSodium, potassium and calcium salts of fatty acidsquantum satis
E 470bMagnesium salts of fatty acidsquantum satis
E 471Mono- and diglycerides of fatty acidsquantum satis
E 472aAcetic acid esters of mono- and diglycerides of fatty acidsquantum satis
E 472bLactic acid esters of mono- and diglycerides of fatty acidsquantum satis
E 472cCitric acid esters of mono- and diglycerides of fatty acidsquantum satis
E 472dTartaric acid esters of mono- and diglycerides of fatty acidsquantum satis
E 472eMono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acidsquantum satis
E 472fMixed acetic and tartaric acid esters of mono- and diglycerides of fatty acidsquantum satis
E 500Sodium carbonatesquantum satis
E 501Potassium carbonatesquantum satis
E 503Ammonium carbonatesquantum satis
E 504Magnesium carbonatesquantum satis
E 507Hydrochloric acidquantum satis
E 508Potassium chloridequantum satis
E 509Calcium chloridequantum satis
E 511Magnesium chloridequantum satis
E 513Sulphuric acidquantum satis
E 514Sodium sulphatesquantum satis
E 515Potassium sulphatesquantum satis
E 516Calcium sulphatequantum satis
E 524Sodium hydroxidequantum satis
E 525Potassium hydroxidequantum satis
E 526Calcium hydroxidequantum satis
E 527Ammonium hydroxidequantum satis
E 528Magnesium hydroxidequantum satis
E 529Calcium oxidequantum satis
E 530Magnesium oxidequantum satis
E 570Fatty acidsquantum satis
E 574Gluconic acidquantum satis
E 575glucono-delta-lactonequantum satis
E 576Sodium gluconatequantum satis
E 577Potassium gluconatequantum satis
E 578Calcium gluconatequantum satis
E 640Glycine and its sodium saltquantum satis
E 920L-cysteinequantum satis
E 938Argonquantum satis
E 939Heliumquantum satis
E 941Nitrogenquantum satis
E 942Nitrous oxidequantum satis
E 948Oxygenquantum satis
E 949Hydrogenquantum satis
E 1103Invertasequantum satis
E 1200Polydextrosequantum satis
E 1404Oxidised starchquantum satis
E 1410Monostarch phosphatequantum satis
E 1412Distarch phosphatequantum satis
E 1413Phosphated distarch phosphatequantum satis
E 1414Acetylated distarch phosphatequantum satis
E 1420Acetylated starchquantum satis
E 1422Acetylated distarch adipatequantum satis
E 1440Hydroxy propyl starchquantum satis
E 1442Hydroxy propyl distarch phosphatequantum satis
E 1450Starch sodium octenyl succinatequantum satis
E 1451Acetylated oxidised starchquantum satis
E 620Glutamic acid10 g/kg, individually or in combination, expressed as glutamic acid
E 621Monosodium glutamate
E 622Monopotassium glutamate
E 623Calcium diglutamate
E 624Monoammonium glutamate
E 625Magnesium diglutamate
E 626Guanylic acid500 mg/kg, individually or in combination, expressed as guanylic acid
E 627Disodium guanylate
E 628Dipotassium guanylate
E 629Calcium guanylate
E 630Inosinic acid
E 631Disodium inosinate
E 632Dipotassium inosinate
E 633Calcium inosinate
E 634Calcium 5′-ribonucleotides
E 635Disodium 5′-ribonucleotides
E 420SorbitolsQuantum satis (for purpose other than sweetening)
E 421Mannitol
E 953Isomalt
E 965Maltitols
E 966Lactitol
E 967Xylitol
E 968Erythritol
(2)Group II: Food colours authorised at quantum satis
E-numberName
E 101Riboflavins
E 140Chlorophylls, Chlorophyllins
E 141Copper complexes of chlorophylls and chlorophyllins
E 150aPlain caramel
E 150bCaustic sulphite caramel
E 150cAmmonia caramel
E 150dSulphite ammonia caramel
E 153Vegetable carbon
E 160aCarotenes
E 160cPaprika extract, capsanthin, capsorubin
E 162Beetroot Red, betanin
E 163Anthocyanins
E 170calcium carbonate
E 171Titanium dioxide
E 172Iron oxides and hydroxides
(3)Group III: Food colours with combined maximum limit
E-numberName
E 100Curcumin
E 102Tartrazine
E 104Quinoline Yellow
E 110Sunset yellow FCF/Orange yellow S
E 120Cochineal, Carminic acid, Carmines
E 122Azorubine, Carmoisine
E 124Ponceau 4R, Cochineal red A
E 129Allura red AC
E 131Patent Blue V
E 132Indigotine, Indigo carmine
E 133Brilliant Blue FCF
E 142Green S
E 151Brilliant black BN, Black BN
E 155Brown HT
E 160eBeta-apo-8′-carotenal (C 30)
E 161bLutein
(4)Group IV: Polyols
E-numberName
E 420Sorbitols
E 421Mannitol
E 953Isomalt
E 965Maltitols
E 966Lactitol
E 967Xylitol
E 968Erythritol
(5)Other additives that may be regulated combined
(a)E 200–203: Sorbic acid — sorbates (SA)
E-numberName
E 200Sorbic acid
E 202Potassium sorbate
E 203Calcium sorbate
(b)E 210–213: Benzoic acid — benzoates (BA)
E-numberName
E 210Benzoic acid
E 211Sodium benzoate
E 212Potassium benzoate
E 213Calcium benzoate
(c)E 200–213: Sorbic acid — sorbates; Benzoic acid — benzoates (SA + BA)
E-numberName
E 200Sorbic acid
E 202Potassium sorbate
E 203Calcium sorbate
E 210Benzoic acid
E 211Sodium benzoate
E 212Potassium benzoate
E 213Calcium benzoate
(d)E 200–219: Sorbic acid — sorbates; Benzoic acid — benzoates; p-hydroxybenzoates (SA + BA + PHB)
E-numberName
E 200Sorbic acid
E 202Potassium sorbate
E 203Calcium sorbate
E 210Benzoic acid
E 211Sodium benzoate
E 212Potassium benzoate
E 213Calcium benzoate
E 214Ethyl-p-hydroxybenzoate
E 215Sodium ethyl p-hydroxybenzoate
E 218Methyl p-hydroxybenzoate
E 219Sodium methyl p-hydroxybenzoate
(e)E 200–203; 214–219: Sorbic acid — sorbates; p-hydroxybenzoates (SA + PHB)
E-numberName
E 200Sorbic acid
E 202Potassium sorbate
E 203Calcium sorbate
E 214Ethyl-p-hydroxybenzoate
E 215Sodium ethyl p-hydroxybenzoate
E 218Methyl p-hydroxybenzoate
E 219Sodium methyl p-hydroxybenzoate
(f)E 214–219: p-hydroxybenzoates (PHB)
E-numberName
E 214Ethyl-p-hydroxybenzoate
E 215Sodium ethyl p-hydroxybenzoate
E 218Methyl p-hydroxybenzoate
E 219Sodium methyl p-hydroxybenzoate
(g)E 220–228: Sulphur dioxide — sulphites
E-numberName
E 220Sulphur dioxide
E 221Sodium sulphite
E 222Sodium hydrogen sulphite
E 223Sodium metabisulphite
E 224Potassium metabisulphite
E 226Calcium sulphite
E 227Calcium hydrogen sulphite
E 228Potassium hydrogen sulphite
(h)E 249–250: Nitrites
E-numberName
E 249Potassium nitrite
E 250Sodium nitrite
(i)E 251–252: Nitrates
E-numberName
E 251Sodium nitrate
E 252Potassium nitrate
(j)E 280–283: Propionic acid — propionates
E-numberName
E 280Propionic acid
E 281Sodium propionate
E 282Calcium propionate
E 283Potassium propionate
(k)E 310–320: Gallates, TBHQ and BHA
E-numberName
E 310Propyl gallate
E 311Octyl gallate
E 312Dodecyl gallate
E 319Tertiary-butyl hydroquinone (TBHQ)
E 320Butylated hydroxyanisole (BHA)
(l)E 338–341, E 343 and E 450 — 452: Phosphoric acid — phosphates — di-, tri- and polyphosphates
E-numberName
E 338Phosphoric acid
E 339Sodium phosphates
E 340Potassium phosphates
E 341Calcium phosphates
E 343Magnesium phosphates
E 450Diphosphates
E 451Triphosphates
E 452Polyphosphates
(m)E 355–357: Adipic acid — adipates
E-numberName
E 355Adipic acid
E 356Sodium adipate
E 357Potassium adipate
(n)E 432–436: Polysorbates
E-numberName
E 432Polyoxyethylene sorbitan monolaurate (polysorbate 20)
E 433Polyoxyethylene sorbitan monooleate (polysorbate 80)
E 434Polyoxyethylene sorbitan monopalmitate (polysorbate 40)
E 435Polyoxyethylene sorbitan monostearate (polysorbate 60)
E 436Polyoxyethylene sorbitan tristearate (polysorbate 65)
(o)E 473–474: Sucrose esters of fatty acids, Sucroglycerides
E-numberName
E 473Sucrose esters of fatty acids
E 474Sucroglycerides
(p)E 481–482: Stearoyl-2-lactylates
E-numberName
E 481Sodium stearoyl-2-lactylate
E 482Calcium stearoyl-2-lactylate
(q)E 491–495: Sorbitan esters
E-numberName
E 491Sorbitan monostearate
E 492Sorbitan tristearate
E 493Sorbitan monolaurate
E 494Sorbitan monooleate
E 495Sorbitan monopalmitate
(r)E 520–523: Aluminium sulphates
E-numberName
E 520Aluminium sulphate
E 521Aluminium sodium sulphate
E 522Aluminium potassium sulphate
E 523Aluminium ammonium sulphate
(s.1.)E 551 – 559: Silicon dioxide – silicatesapplicable until 31 January 2014.
E-numberName
E 551Silicon dioxide
E 552Calcium silicate
E 553aMagnesium silicate
E 553bTalc
E 554Sodium aluminium silicate
E 555Potassium aluminium silicate
E 556Calcium aluminium silicate
E 559Aluminium silicate (Kaolin)
(s.2.)E 551 – 553: Silicon dioxide – silicatesapplicable from 1 February 2014.
E-numberName
E 551Silicon dioxide
E 552Calcium silicate
E 553aMagnesium silicate
E 553bTalc
(t)E 620–625: Glutamic acid — glutamates
E-numberName
E 620Glutamic acid
E 621Monosodium glutamate
E 622Monopotassium glutamate
E 623Calcium diglutamate
E 624Monoammonium glutamate
E 625Magnesium diglutamate
(u)E 626–635: Ribonucleotides
E-numberName
E 626Guanylic acid
E 627Disodium guanylate
E 628Dipotassium guanylate
E 629Calcium guanylate
E 630Inosinic acid
E 631Disodium inosinate
E 632Dipotassium inosinate
E 633Calcium inosinate
E 634Calcium 5′-ribonucleotides
E 635Disodium 5′-ribonucleotides
PART DFOOD CATEGORIES
OJ L 401, 30.12.2006, p. 1.OJ L 339, 6.12.2006, p. 16.OJ L 91, 7.4.1999, p. 29.OJ L 16, 21.1.2009, p. 3.OJ L 183, 12.7.2002, p. 51.
NumberName
0.All categories of foods
01.Dairy products and analogues
01.1Unflavoured pasteurised and sterilised (including UHT) milk
01.2Unflavoured fermented milk products, including natural unflavoured buttermilk (excluding sterilised buttermilk) non-heat-treated after fermentation
01.3Unflavoured fermented milk products, heat-treated after fermentation
01.4Flavoured fermented milk products including heat-treated products
01.5Dehydrated milk as defined by Directive 2001/114/EC
01.6Cream and cream powder
01.6.1Unflavoured pasteurised cream (excluding reduced fat creams)
01.6.2Unflavoured live fermented cream products and substitute products with a fat content of less than 20 %
01.6.3Other creams
01.7Cheese and cheese products
01.7.1Unripened cheese excluding products falling in category 16
01.7.2Ripened cheese
01.7.3Edible cheese rind
01.7.4Whey cheese
01.7.5Processed cheese
01.7.6Cheese products (excluding products falling in category 16)
01.8Dairy analogues, including beverage whiteners
02.Fats and oils and fat and oil emulsions
02.1Fats and oils essentially free from water (excluding anhydrous milkfat)
02.2Fat and oil emulsions mainly of type water-in-oil
02.2.1Butter and concentrated butter and butter oil and anhydrous milkfat
02.2.2Other fat and oil emulsions including spreads as defined by Regulation (EC) No 1234/2007 and liquid emulsions
02.3Vegetable oil pan spray
03.Edible ices
04.Fruit and vegetables
04.1Unprocessed fruit and vegetables
04.1.1Entire fresh fruit and vegetables
04.1.2Peeled, cut and shredded fruit and vegetables
04.1.3Frozen fruit and vegetables
04.2Processed fruit and vegetables
04.2.1Dried fruit and vegetables
04.2.2Fruit and vegetables in vinegar, oil, or brine
04.2.3Canned or bottled fruit and vegetables
04.2.4Fruit and vegetable preparations, excluding products covered by 5.4
04.2.4.1Fruit and vegetable preparations excluding compote
04.2.4.2Compote, excluding products covered by category 16
04.2.5Jam, jellies and marmalades and similar products
04.2.5.1Extra jam and extra jelly as defined by Directive 2001/113/EC
04.2.5.2Jam, jellies and marmalades and sweetened chestnut puree as defined by Directive 2001/113/EC
04.2.5.3Other similar fruit or vegetable spreads
04.2.5.4Nut butters and nut spreads
04.2.6Processed potato products
05.Confectionery
05.1Cocoa and chocolate products as covered by Directive 2000/36/EC
05.2Other confectionery including breath refreshening microsweets
05.3Chewing gum
05.4Decorations, coatings and fillings, except fruit based fillings covered by category 4.2.4
06.Cereals and cereal products
06.1Whole, broken, or flaked grain
06.2Flours and other milled products and starches
06.2.1Flours
06.2.2Starches
06.3Breakfast cereals
06.4Pasta
06.4.1Fresh pasta
06.4.2Dry pasta
06.4.3Fresh pre-cooked pasta
06.4.4Potato gnocchi
06.4.5Fillings of stuffed pasta (ravioli and similar)
06.5Noodles
06.6Batters
06.7Pre-cooked or processed cereals
07.Bakery wares
07.1Bread and rolls
07.1.1Bread prepared solely with the following ingredients: wheat flour, water, yeast or leaven, salt
07.1.2Pain courant français; Friss búzakenyér, fehér és félbarna kenyerek
07.2Fine bakery wares
08.Meat
08.1Unprocessed meat
08.1.1Unprocessed meat other than meat preparations as defined by Regulation (EC) No 853/2004
08.1.2Meat preparations as defined by Regulation (EC) No 853/2004
08.2Processed meat
08.2.1Non-heat-treated processed meat
08.2.2Heat-treated processed meat
08.2.3Casings and coatings and decorations for meat
08.2.4Traditionally cured meat products with specific provisions concerning nitrites and nitrates
08.2.4.1Traditional immersion cured products (Meat products cured by immersion in a curing solution containing nitrites and/or nitrates, salt and other components)
08.2.4.2Traditional dry cured products. (Dry curing process involves dry application of curing mixture containing nitrites and/or nitrates, salt and other components to the surface of the meat followed by a period of stabilisation/maturation).
08.2.4.3Other traditionally cured products. (Immersion and dry cured processes used in combination or where nitrite and/or nitrate is included in a compound product or where the curing solution is injected into the product prior to cooking)
09.Fish and fisheries products
09.1Unprocessed fish and fisheries products
09.1.1Unprocessed fish
09.1.2Unprocessed molluscs and crustaceans
09.2Processed fish and fishery products including mollusks and crustaceans
09.3Fish roe
10.Eggs and egg products
10.1Unprocessed eggs
10.2Processed eggs and egg products
11.Sugars, syrups, honey and table-top sweeteners
11.1Sugars and syrups as defined by Directive 2001/111/EC
11.2Other sugars and syrups
11.3Honey as defined in Directive 2001/110/EC
11.4Table-top sweeteners
11.4.1Table-top sweeteners in liquid form
11.4.2Table-top sweeteners in powder form
11.4.3Table-top sweeteners in tablets
12.Salts, spices, soups, sauces, salads and protein products
12.1Salt and salt substitutes
12.1.1Salt
12.1.2Salt substitutes
12.2Herbs, spices, seasonings
12.2.1Herbs and spices
12.2.2Seasonings and condiments
12.3Vinegars
12.4Mustard
12.5Soups and broths
12.6Sauces
12.7Salads and savoury based sandwich spreads
12.8Yeast and yeast products
12.9Protein products, excluding products covered in category 1.8
13.Foods intended for particular nutritional uses as defined by Directive 2009/39/EC
13.1Foods for infants and young children
13.1.1Infant formulae as defined by Commission Directive 2006/141/EC
13.1.2Follow-on formulae as defined by Directive 2006/141/EC
13.1.3Processed cereal-based foods and baby foods for infants and young children as defined by Commission Directive 2006/125/EC
13.1.4Other foods for young children
13.1.5Dietary foods for infants and young children for special medical purposes as defined by Commission Directive 1999/21/EC and special formulae for infants
13.1.5.1Dietary foods for infants for special medical purposes and special formulae for infants
13.1.5.2Dietary foods for babies and young children for special medical purposes as defined in Directive 1999/21/EC
13.2Dietary foods for special medical purposes defined in Directive 1999/21/EC (excluding products from food category 13.1.5)
13.3Dietary foods for weight control diets intended to replace total daily food intake or an individual meal (the whole or part of the total daily diet)
13.4Foods suitable for people intolerant to gluten as defined by Commission Regulation (EC) No 41/2009
14.Beverages
14.1Non-alcoholic beverages
14.1.1Water, including natural mineral water as defined in Directive 2009/54/EC and spring water and all other bottled or packed waters
14.1.2Fruit juices as defined by Directive 2001/112/EC and vegetable juices
14.1.3Fruit nectars as defined by Directive 2001/112/EC and vegetable nectars and similar products
14.1.4Flavoured drinks
14.1.5Coffee, tea, herbal and fruit infusions, chicory; tea, herbal and fruit infusions and chicory extracts; tea, plant, fruit and cereal preparations for infusions, as well as mixes and instant mixes of these products
14.1.5.1Coffee, coffee extracts
14.1.5.2Other
14.2Alcoholic beverages, including alcohol-free and low-alcohol counterparts
14.2.1Beer and malt beverages
14.2.2Wine and other products defined by Regulation (EEC) No 1234/2007, and alcohol-free counterparts
14.2.3Cider and perry
14.2.4Fruit wine and made wine
14.2.5Mead
14.2.6Spirit drinks as defined in Regulation (EC) No 110/2008
14.2.7Aromatised wine-based products as defined by Regulation (EEC) No 1601/91
14.2.7.1Aromatised wines
14.2.7.2Aromatised wine-based drinks
14.2.7.3Aromatised wine-product cocktails
14.2.8Other alcoholic drinks including mixtures of alcoholic drinks with non-alcoholic drinks and spirits with less than 15 % of alcohol
15.Ready-to-eat savouries and snacks
15.1Potato-, cereal-, flour- or starch-based snacks
15.2Processed nuts
16.Desserts excluding products covered in categories 1, 3 and 4
17.Food supplements as defined in Directive 2002/46/EC of the European Parliament and of the Councilexcluding food supplements for infants and young children
17.1Food supplements supplied in a solid form including capsules and tablets and similar forms, excluding chewable forms
17.2Food supplements supplied in a liquid form
17.3Food supplements supplied in a syrup-type or chewable form
18.Processed foods not covered by categories 1 to 17, excluding foods for infants and young children
PART EAUTHORISED FOOD ADDITIVES AND CONDITIONS OF USE IN FOOD CATEGORIES
Category numberE-numberNameMaximum level (mg/l or mg/kg as appropriate)FootnotesRestrictions/exceptions
0.Food additives permitted in all categories of foods
E 290Carbon dioxidequantum satis
E 938Argonquantum satis
E 939Heliumquantum satis
E 941Nitrogenquantum satis
E 942Nitrous oxidequantum satis
E 948Oxygenquantum satis
E 949Hydrogenquantum satis
E 338-452Phosphoric acid — phosphates — di-, tri- and polyphosphates10000(1) (4) (57)only foods in dried powdered form (i.e. foods dried during the production process, and mixtures thereof), excluding foods listed in table 1 of Part A of this Annex
E 551-559Silicon dioxide – silicates10000(1) (57)only foods in dried powdered form (i.e. foods dried during the production process, and mixtures thereof), excluding foods listed in table 1 of Part A of this AnnexPeriod of application:until 31 January 2014
E 551-553Silicon dioxide – silicates10000(1) (57)only foods in dried powdered form (i.e. foods dried during the production process, and mixtures thereof), excluding foods listed in table 1 of Part A of this AnnexPeriod of application:from 1 February 2014.
E 459Beta-cyclodextrinquantum satisonly foods in tablet and coated tablet form, excluding the foods listed in table 1 of Part A of this Annex
E 551-559Silicon dioxide – silicatesquantum satis(1)only foods in tablet and coated tablet form, excluding the foods listed in table 1 of Part A of this AnnexPeriod of application:until 31 January 2014
E 551-553Silicon dioxide – silicatesquantum satis(1)only foods in tablet and coated tablet form, excluding the foods listed in table 1 of Part A of this AnnexPeriod of application:from 1 February 2014
(1):The additives may be added individually or in combination
(4):The maximum level is expressed as P2O5
(57):The maximum level shall apply unless a different maximum level is specified in points 01 to 18 of this Annex in relation to individual foods or categories of foods
01Dairy products and analogues
01.1Unflavoured pasteurised and sterilised (including UHT) milk
E 331Sodium citrates4000only UHT goat milk
E 338-452Phosphoric acid — phosphates — di-, tri- and polyphosphates1000(1) (4)only sterilised and UHT milk
(1):The additives may be added individually or in combination
(4):The maximum level is expressed as P2O5
01.2Unflavoured fermented milk products, including natural unflavoured buttermilk (excluding sterilised buttermilk) non-heat-treated after fermentation
01.3Unflavoured fermented milk products, heat-treated after fermentation
Group IAdditives
E 200-203Sorbic acid — sorbates1000(1) (2)only curdled milk
(1):The additives may be added individually or in combination
(2):The maximum level is applicable to the sum and the levels are expressed as the free acid
01.4Flavoured fermented milk products including heat-treated products
Group IAdditives
Group IIColours at quantum satisquantum satisPeriod of application:until 31 July 2014
Group IIColours at quantum satisquantum satis(74)Period of application:from 1 August 2014
Group IIIColours with combined maximum limit150Period of application:until 31 July 2014
Group IIIColours with combined maximum limit150(74)Period of application:from 1 August 2014
Group IVPolyolsquantum satisonly energy-reduced products or with no added sugar
E 104Quinoline Yellow10(61)
E 110Sunset Yellow FCF/Orange Yellow S5(61)
E 124Ponceau 4R, Cochineal Red A5(61)
E 160bAnnatto, Bixin, Norbixin10
E 160dLycopene30
E 200-213Sorbic acid — sorbates; Benzoic acid — benzoates300(1) (2)only non-heat-treated dairy-based desserts
E 297Fumaric acid4000only fruit-flavoured desserts
E 338-452Phosphoric acid — phosphates — di-, tri- and polyphosphates3000(1) (4)
E 355-357Adipic acid — adipates1000only fruit-flavoured desserts
E 363Succinic acid6000
E 416Karaya gum6000
E 427Cassia gum2500
E 432-436Polysorbates1000
E 473-474Sucrose esters of fatty acids — sucroglycerides5000
E 475Polyglycerol esters of fatty acids2000
E 477Propane-1,2-diol esters of fatty acids5000
E 481-482Stearoyl-2-lactylates5000
E 483Stearyl tartrate5000
E 491-495Sorbitan esters5000
E 950Acesulfame K350only energy-reduced products or with no added sugar
E 951Aspartame1000only energy-reduced products or with no added sugar
E 952Cyclamic acid and its Na and Ca salts250(51)only energy-reduced products or with no added sugar
E 954Saccharin and its Na, K and Ca salts100(52)only energy-reduced products or with no added sugar
E 955Sucralose400only energy-reduced products or with no added sugar
E 957Thaumatin5only as flavour enhancer
E 959Neohesperidine DC50only energy-reduced products or with no added sugar
E 960Steviol glycosides100(60)only energy-reduced products or with no added sugar
E 962Salt of aspartame-acesulfame350(11)a (49) (50)only energy-reduced products or with no added sugar
E 961Neotame32only energy-reduced products or with no added sugar
(1):The additives may be added individually or in combination
(2):The maximum level is applicable to the sum and the levels are expressed as the free acid
(4):The maximum level is expressed as P2O5
(11):Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent
(49):The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)
(50):The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951
(51):Maximum usable levels are expressed in free acid
(52):Maximum usable levels are expressed in free imide
(60):Expressed as steviol equivalents
(61):The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III
(74):Maximum limit for aluminium coming from all aluminium lakes 15 mg/kg. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013
01.5Dehydrated milk as defined by Directive 2001/114/EC
Group IIColours at quantum satisquantum satisexcept unflavoured products
E 300Ascorbic acidquantum satis
E 301Sodium ascorbatequantum satis
E 304Fatty acid esters of ascorbic acidquantum satis
E 310-320Gallates, TBHQ and BHA200(1)only milk powder for vending machines
E 322Lecithinsquantum satis
E 331Sodium citratesquantum satis
E 332Potassium citratesquantum satis
E 338-452Phosphoric acid — phosphates — di-, tri- and polyphosphates1000(1) (4)only partly dehydrated milk with less than 28 % solids
E 338-452Phosphoric acid — phosphates — di-, tri- and polyphosphates1500(1) (4)only partly dehydrated milk with more than 28 % solids
E 338-452Phosphoric acid — phosphates — di-, tri- and polyphosphates2500(1) (4)only dried milk and dried skimmed milk
E 392Extracts of rosemary200(41) (46)only milk powder for vending machines
E 392Extracts of rosemary30(46)only dried milk for manufacturing of ice cream
E 407Carrageenanquantum satis
E 500(ii)Sodium hydrogen carbonatequantum satis
E 501(ii)Potassium hydrogen carbonatequantum satis
E 509Calcium chloridequantum satis
(1):The additives may be added individually or in combination
(4):The maximum level is expressed as P2O5
(41):Expressed on fat basis
(46):As the sum of carnosol and carnosic acid
01.6Cream and cream powder
01.6.1Unflavoured pasteurised cream (excluding reduced fat creams)
E 401Sodium alginatequantum satis
E 402Potassium alginatequantum satis
E 407Carrageenanquantum satis
E 466Carboxy methyl cellulosequantum satis
E 471Mono- and diglycerides of fatty acidsquantum satis
01.6.2Unflavoured live fermented cream products and substitute products with a fat content of less than 20 %
E 406Agarquantum satis
E 407Carrageenanquantum satis
E 410Locust bean gumquantum satis
E 412Guar gumquantum satis
E 415Xanthan gumquantum satis
E 440Pectinsquantum satis
E 460Cellulosequantum satis
E 466Carboxy methyl cellulosequantum satis
E 471Mono- and diglycerides of fatty acidsquantum satis
E 1404Oxidised starchquantum satis
E 1410Monostarch phosphatequantum satis
E 1412Distarch phosphatequantum satis
E 1413Phosphated distarch phosphatequantum satis
E 1414Acetylated distarch phosphatequantum satis
E 1420Acetylated starchquantum satis
E 1422Acetylated distarch adipatequantum satis
E 1440Hydroxy propyl starchquantum satis
E 1442Hydroxy propyl distarch phosphatequantum satis
E 1450Starch sodium octenyl succinatequantum satis
E 1451Acetylated oxidised starchquantum satis
01.6.3Other creams
Group IAdditives
Group IIColours at quantum satisquantum satisonly flavoured creams
Group IIIColours with combined maximum limit150only flavoured creams
E 104Quinoline Yellow10(61)Only flavoured creams
E 110Sunset Yellow FCF/Orange Yellow S5(61)Only flavoured creams
E 124Ponceau 4R, Cochineal Red A5(61)Only flavoured creams
E 234Nisin10only clotted cream
E 338-452Phosphoric acid — phosphates — di-, tri- and polyphosphates5000(1) (4)only sterilised, pasteurised, UHT cream and whipped cream
E 473-474Sucrose esters of fatty acids — sucroglycerides5000(1)only sterilised cream and sterilised cream with reduced fat content
(1):The additives may be added individually or in combination
(4):The maximum level is expressed as P2O5
(61):The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III
01.7Cheese and cheese products
01.7.1Unripened cheese excluding products falling in category 16
Group IAdditivesexcept mozzarella
Group IIColours at quantum satisquantum satisonly flavoured unripened cheese
Group IIIColours with combined maximum limit150only flavoured unripened cheese
E 200-203Sorbic acid — sorbates1000(1) (2)
E 234Nisin10only mascarpone
E 260Acetic acidquantum satisonly mozzarella
E 270Lactic acidquantum satisonly mozzarella
E 330Citric acidquantum satisonly mozzarella
E 338-452Phosphoric acid — phosphates — di-, tri- and polyphosphates2000(1) (4)except mozzarella
E 460(ii)Powdered cellulosequantum satisonly grated and sliced mozzarella
E 575Glucono-delta-lactonequantum satisonly mozzarella
(1):The additives may be added individually or in combination
(2):The maximum level is applicable to the sum and the levels are expressed as the free acid
(4):The maximum level is expressed as P2O5
01.7.2Ripened cheese
E 1105Lysozymequantum satis
E 120Cochineal, Carminic acid, Carmines125only red marbled cheese
E 140Chlorophylls, Chlorophyllinsquantum satisonly sage Derby cheese
E 141Copper complexes of chlorophylls and chlorophyllinsquantum satisonly sage Derby cheese
E 153Vegetable carbonquantum satisonly morbier cheese
E 160aCarotenesquantum satisonly ripened orange, yellow and broken-white cheese
E 160bAnnatto, Bixin, Norbixin15only ripened orange, yellow and broken-white cheese
E 160bAnnatto, Bixin, Norbixin50only red Leicester cheese
E 160bAnnatto, Bixin, Norbixin35only Mimolette cheese
E 160cPaprika extract, capsanthin, capsorubinquantum satisonly ripened range, yellow and broken-white cheese
E 163Anthocyaninsquantum satisonly red marbled cheese
E 170Calcium carbonatequantum satis
E 200-203Sorbic acid — sorbates1000(1) (2)only cheese, prepacked, sliced and cut; layered cheese and cheese with added foods
E 200-203Sorbic acid — sorbatesquantum satisonly ripened products surface treatment
E 234Nisin12,5(29)
E 235Natamycin1(8)only surface treatment of hard, semi-hard and semi-soft cheese
E 239Hexamethylene tetramine25 mg/kg residual amount, expressed as formaldehydeonly Provolone cheese
E 251-252Nitrates150(30)only hard, semi-hard and semi-soft cheese
E 280-283Propionic acid — propionatesquantum satissurface treatment only
E 460Powdered cellulosequantum satisonly sliced and grated ripened cheese
E 500(ii)Sodium hydrogen carbonatequantum satisonly sour milk cheese
E 504Magnesium carbonatesquantum satis
E 509Calcium chloridequantum satis
E 551-559Silicon dioxide – silicates10000(1)only sliced or grated cheese hard and semi-hard cheesePeriod of application:until 31 January 2014
E 551-553Silicon dioxide – silicates10000(1)only sliced or grated cheese hard and semi-hard cheesePeriod of application:from 1 February 2014
E 575Glucono-delta-lactonequantum satis
(1):The additives may be added individually or in combination
(2):The maximum level is applicable to the sum and the levels are expressed as the free acid
(8):mg/dm2 surface, not present at a depth of 5 mm
(29):This substance may be present naturally in certain cheeses as a result of fermentation processes
(30):In the cheese milk or equivalent level if added after removal of whey and addition of water
01.7.3Edible cheese rind
Group IIColours at quantum satisquantum satis
Group IIIColours with combined maximum limitquantum satisPeriod of application:until 31 July 2014
Group IIIColours with combined maximum limitquantum satis(67)Period of application:from 1 August 2014
E 104Quinoline Yellow10(62)
E 160dLycopene30
E 180Litholrubine BKquantum satisPeriod of application:until 31 July 2014
E 180Litholrubine BKquantum satis(67)Period of application:from 1 August 2014
E 160bAnnatto, Bixin, Norbixin20
(62):The total quantity of E 104 and the colours in Group III shall not exceed the maximum listed for Group III
(67):Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines and E 180 litholrubine BK 10 mg/kg. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013
01.7.4Whey cheese
Group IIColours at quantum satisquantum satis
E 200-203Sorbic acid — sorbates1000(1), (2)only cheese, prepacked, sliced; layered cheese and cheese and cheese with added foods
E 251-252Nitrates150(30)only cheese milk of hard, semi-hard and semi-soft cheese
E 260Acetic acidquantum satis
E 270Lactic acidquantum satis
E 330Citric acidquantum satis
E 460(ii)Powdered cellulosequantum satisonly grated and sliced cheese
E 575Glucono-delta-lactonequantum satis
(1):The additives may be added individually or in combination
(2):The maximum level is applicable to the sum and the levels are expressed as the free acid.
(30):In the cheese milk or equivalent level if added after removal of whey and addition of water
01.7.5Processed cheese
Group IAdditives
Group IIColours at quantum satisquantum satisonly flavoured processed cheese
E 100Curcumin100(33)only flavoured processed cheese
E 102Tartrazine100(33)only flavoured processed cheese
E 104Quinoline Yellow100(33)only flavoured processed cheese
E 110Sunset Yellow FCF/Orange Yellow S100(33)only flavoured processed cheese
E 120Cochineal, Carminic acid, Carmines100(33)only flavoured processed cheesePeriod of application:until 31 July 2014
E 120Cochineal, Carminic acid, Carmines100(33) (66)only flavoured processed cheesePeriod of application:from 1 August 2014
E 122Azorubine, Carmoisine100(33)only flavoured processed cheese
E 124Ponceau 4R, Cochineal Red A100(33)only flavoured processed cheese
E 160eBeta-apo-8′-carotenal (C 30)100(33)only flavoured processed cheese
E 161bLutein100(33)only flavoured processed cheese
E 160dLycopene5only flavoured processed cheese
E 160aCarotenesquantum satis
E 160cPaprika extract, capsanthin, capsorubinquantum satis
E 160bAnnatto, Bixin, Norbixin15
E 200-203Sorbic acid — sorbates2000(1) (2)
E 234Nisin12,5(29)
E 338-452Phosphoric acid — phosphates — di-, tri- and polyphosphates20000(1) (4)
E 427Cassia gum2500
E 551-559Silicon dioxide – silicates10000(1)Period of application:until 31 January 2014
E 551-553Silicon dioxide – silicates10000(1)Period of application:from 1 February 2014
(1):The additives may be added individually or in combination
(2):The maximum level is applicable to the sum and the levels are expressed as the free acid
(4):The maximum level is expressed as P2O5
(29):This substance may be present naturally in certain cheeses as a result of fermentation processes
(33):Maximum individually or for the combination of E 100, E 102, E 120, E 122, E 160e and E 161b
(66):Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013
01.7.6Cheese products (excluding products falling in category 16)
Group IAdditives
Group IIColours at quantum satisquantum satisonly flavoured unripened products
Group IIIColours with combined maximum limit100only flavoured unripened products
E 1105Lysozymequantum satisonly ripened products
E 120Cochineal, Carminic acid, Carmines125only red marbled products
E 160aCarotenesquantum satisonly ripened orange, yellow and broken-white products
E 160bAnnatto, Bixin, Norbixin15only ripened orange, yellow and broken-white products
E 160cPaprika extract, capsanthin, capsorubinquantum satisonly ripened orange, yellow and broken-white products
E 163Anthocyaninsquantum satisonly red marbled products
E 170Calcium carbonatequantum satisonly ripened products
E 200-203Sorbic acid — sorbates1000(1) (2)only unripened products; ripened products, prepacked, sliced; layered ripened products and ripened products with added foods
E 200-203Sorbic acid — sorbatesquantum satisonly ripened products surface treatment
E 234Nisin12,5(29)only ripened and processed products
E 235Natamycin1 mg/dm2 surface (not present at a depth of 5 mm)only surface treatment of hard, semi-hard and semi-soft products
E 251-252Nitrates150(30)only hard, semi-hard and semi-soft ripened products
E 280-283Propionic acid — propionatesquantum satisonly ripened products surface treatment
E 338-452Phosphoric acid — phosphates — di-, tri- and polyphosphates2000(1) (4)only unripened products
E 460Powdered cellulosequantum satisonly grated and sliced ripened products and unripened products
E 504Magnesium carbonatesquantum satisonly ripened products
E 509Calcium chloridequantum satisonly ripened products
E 551-559Silicon dioxide, calcium silicate, magnesium silicate, talc10000(1)only sliced or grated hard and semi-hard productsPeriod of application:until 31 January 2014
E 551-553Silicon dioxide – silicates10000(1)only sliced or grated hard and semi-hard productsPeriod of application:from 1 February 2014
E 575Glucono-delta-lactonequantum satisonly ripened products
(1):The additives may be added individually or in combination
(2):The maximum level is applicable to the sum and the levels are expressed as the free acid
(4):The maximum level is expressed as P2O5
(29):This substance may be present naturally in certain products as a result of fermentation processes
(30):In the cheese milk or equivalent level if added after removal of whey and addition of water
01.8Dairy analogues, including beverage whiteners
Group IAdditives
Group IIColours at quantum satisquantum satis
E 200-203Sorbic acid — sorbatesquantum satis(1) (2)only cheese analogues (surface treatment only)
E 200-203Sorbic acid — sorbates2000(1) (2)only analogues of cheese based on protein
E 251-252Nitrates150(30)only dairy-based cheese analogue
E 280-283Propionic acid — propionatesquantum satisonly cheese analogues (surface treatment only)
E 338-452Phosphoric acid — phosphates — di-, tri- and polyphosphates5000(1) (4)only whipped cream analogues
E 338-452Phosphoric acid — phosphates — di-, tri- and polyphosphates20000(1) (4)only processed cheese analogues
E 338-452Phosphoric acid — phosphates — di-, tri- and polyphosphates30000(1) (4)only beverage whiteners
E 338-452Phosphoric acid — phosphates — di-, tri- and polyphosphates50000(1) (4)only beverage whiteners for vending machines
E 432-436Polysorbates5000(1)only milk and cream analogues
E 473-474Sucrose esters of fatty acids — sucroglycerides5000(1)only cream analogues
E 473-474Sucrose esters of fatty acids — sucroglycerides20000(1)only beverage whiteners
E 475Polyglycerol esters of fatty acids5000only milk and cream analogues
E 475Polyglycerol esters of fatty acids500only beverage whiteners
E 477Propane-1,2-diol esters of fatty acids1000only beverage whiteners
E 477Propane-1,2-diol esters of fatty acids5000only milk and cream analogues
E 481-482Stearoyl-2-lactylates3000(1)only beverage whiteners
E 491-495Sorbitan esters5000(1)only milk and cream analogues; beverage whiteners
E 551-559Silicon dioxide – silicates10000(1)only sliced or grated cheese analogues and processed cheese analogue;beverage whitenersPeriod of application:Until 31 January 2014
E 551-553Silicon dioxide – silicates10000(1)only sliced or grated cheese analogues and processed cheese analogue; beverage whitenersPeriod of application:from 1 February 2014
(1):The additives may be added individually or in combination
(2):The maximum level is applicable to the sum and the levels are expressed as the free acid
(4):The maximum level is expressed as P2O5
(30):In the cheese milk or equivalent level if added after removal of whey and addition of water
02Fats and oils and fat and oil emulsions
02.1Fats and oils essentially free from water (excluding anhydrous milkfat)
E 100Curcuminquantum satisonly fats
E 160aCarotenesquantum satisonly fats
E 160bAnnatto, bixin, norbixin10only fats
E 270Lactic acidquantum satisonly cooking and/or frying purposes or the preparation of gravy
E 300Ascorbic acidquantum satisonly cooking and/or frying purposes or the preparation of gravy
E 304Fatty acid esters of ascorbic acidquantum satisexcept virgin oils and olive oils
E 306Tocopherol-rich extractquantum satisexcept virgin oils and olive oils
E 307Alpha-tocopherolquantum satisexcept virgin oils and olive oils
E 307Alpha-tocopherol200only refined olive oils, including olive pomace oil
E 308Gamma tocopherolquantum satisexcept virgin oils and olive oils
E 309Delta-tocopherolquantum satisexcept virgin oils and olive oils
E 310-320Gallates, TBHQ and BHA, individually or in combination200(1) (41)only fats and oils for the professional manufacture of heat-treated foods; frying oil and frying fat (excluding olive pomace oil) and lard, fish oil, beef, poultry and sheep fat
E 321Butylated hydroxytoluene (BHT)100(41)only fats and oils for the professional manufacture of heat-treated foods; frying oil and frying fat (excluding olive an pomace oil) and lard, fish oil, beef, poultry and sheep fat
E 322Lecithins30000except virgin oils and olive oils
E 330Citric acidquantum satisexcept virgin oils and olive oils
E 331Sodium citratesquantum satisexcept virgin oils and olive oils
E 332Potassium citratesquantum satisexcept virgin oils and olive oils
E 333Calcium citratesquantum satisexcept virgin oils and olive oils
E 392Extracts of rosemary30(41) (46)only vegetable oils (excluding virgin oils and olive oils) and fat where content of polyunsaturated fatty acids is higher than 15 % w/w of the total fatty acid, for the use in non-heat-treated food products
E 392Extracts of rosemary50(41) (46)only fish oil and algal oil; lard, beef, poultry sheep and porcine fat; fat and oils for the professional manufacture of heat-treated foods; frying oils and frying fat, excluding olive oil and pomace oil
E 471Mono- and diglycerides of fatty acids10000except virgin oils and olive oils
E 472cCitric acid esters of mono- and diglycerides of fatty acidsquantum satisonly for cooking and/or frying purposes or for the preparation of gravy
E 900Dimethyl polysiloxane10only oils and fats for frying
(1):The additives may be added individually or in combination
(41):Expressed on fat basis
(46):As the sum of carnosol and carnosic acid
02.2Fat and oil emulsions mainly of type water-in-oil
02.2.1Butter and concentrated butter and butter oil and anhydrous milkfat
E 160aCarotenesquantum satisexcept butter from sheep and goats milk
E 500Sodium carbonatesquantum satisonly soured cream butter
E 338-452Phosphoric acid — phosphates — di-, tri- and polyphosphates2000(1) (4)only soured cream butter
(1):The additives may be added individually or in combination
(4):The maximum level is expressed as P2O5
02.2.2Other fat and oil emulsions including spreads as defined by Council Regulation (EC) No 1234/2007 and liquid emulsions
Group IAdditives
E 100Curcuminquantum satisexcluding reduced fat butter
E 160aCarotenesquantum satis
E 160bAnnatto, bixin, norbixin10excluding reduced fat butter
E 200-203Sorbic acid — sorbates1000(1) (2)only fat emulsions (excluding butter) with a fat content of 60 % or more
E 200-203Sorbic acid — sorbates2000(1) (2)only fat emulsions with a fat content less than 60 %
E 310-320Gallates, TBHQ and BHA, individually or in combination200(1) (2)only frying fat
E 321Butylated hydroxytoluene (BHT)100only frying fat
E 338-452Phosphoric acid — phosphates — di-, tri- and polyphosphates5000(1) (4)only spreadable fats
E 385Calcium disodium ethylene diamine tetra-acetate (Calcium disodium EDTA)100only spreadable fats as defined in Article 115 of and Annex XV to Regulation (EC) No 1234/2007, having a fat content of 41 % or less
E 405Propane-1, 2-diol alginate3000
E 432-436Polysorbates10000(1)only fat emulsions for baking
E 473-474Sucrose esters of fatty acids — sucroglycerides10000(1)only fat emulsions for baking
E 475Polyglycerol esters of fatty acids5000
E 476Polyglycerol polyricinoleate4000only spreadable fats as defined in Article 115 of and Annex XV to Regulation (EC) No 1234/2007, having a fat content of 41 % or less and similar spreadable products with a fat content of less than 10 % fat
E 477Propane-1,2-diol esters of fatty acids10000only fat emulsions for baking purposes
E 479bThermally oxidised soya bean oil interacted with mono- and diglycerides of fatty acids5000only fat emulsions for frying purposes
E 481-482Stearoyl-2-lactylates10000(1)
E 491-495Sorbitan esters10000(1)
E 551-559Silicon dioxide – silicates30000(1)only tin greasing productsPeriod of application:until 31 January 2014
E 551-553Silicon dioxide – silicates30000(1)only tin greasing productsPeriod of application:from 1 February 2014
E 900Dimethyl polysiloxane10only oils and fats for frying
E 959Neohesperidine DC5only as flavour enhancer, only in the fat groups B & C in Annex XV to Regulation (EC) No 1234/2007
(1):The additives may be added individually or in combination
(2):The maximum level is applicable to the sum and the levels are expressed as the free acid
(4):The maximum level is expressed as P2O5
02.3Vegetable oil pan spray
Group IAdditives
E 338-452Phosphoric acid — phosphates — di-, tri- and polyphosphates30000(1) (4)only water-based emulsion sprays for coating baking tins
E 392Extracts of rosemary50(41) (46)only fats and oils for the professional manufacture of heat-treated foods
E 551-559Silicon dioxide – silicates30000(1)only tin greasing productsPeriod of application:Until 31 January 2014
E 551-553Silicon dioxide – silicates30000(1)only tin greasing productsPeriod of application:from 1 February 2014
E 943aButanequantum satisonly vegetable oil pan spray (for professional use only) and water-based emulsion spray
E 943bIsobutanequantum satisonly vegetable oil pan spray (for professional use only) and water-based emulsion spray
E 944Propanequantum satisonly vegetable oil pan spray (for professional use only) and water-based emulsion spray
(1):The additives may be added individually or in combination
(4):The maximum level is expressed as P2O5
(41):Expressed on fat basis
(46):As the sum of carnosol and carnosic acid
03Edible ices
Group IAdditives
Group IIColours at quantum satisquantum satisPeriod of application:until 31 July 2014
Group IIColours at quantum satisquantum satis(75)Period of application:from 1 August 2014
Group IIIColours with combined maximum limit150(25)
Group IVPolyolsquantum satisonly energy-reduced or with no added sugar
E 160bAnnatto, Bixin, Norbixin20
E 160dLycopene40
E 338-452Phosphoric acid — phosphates — di-, tri- and polyphosphates1000(1) (4)
E 405Propane-1, 2-diol alginate3000only water-based edible ices
E 427Cassia gum2500
E 432-436Polysorbates1000(1)
E 473-474Sucrose esters of fatty acids — sucroglycerides5000(1)
E 477Propane-1,2-diol esters of fatty acids3000
E 491-495Sorbitan esters500(1)
E 901Beeswax, white and yellowquantum satisonly prepacked wafers containing ice cream
E 950Acesulfame K800only energy-reduced or with no added sugar
E 951Aspartame800only energy-reduced or with no added sugar
E 954Saccharin and its Na, K and Ca salts100(52)only energy-reduced or with no added sugar
E 955Sucralose320only energy-reduced or with no added sugar
E 957Thaumatin50only energy-reduced or with no added sugar
E 959Neohesperidine DC50only energy-reduced or with no added sugar
E 960Steviol glycosides200(60)only energy-reduced or with no added sugar
E 961Neotame26only energy-reduced or with no added sugar
E 962Salt of aspartame-acesulfame800(11)b (49) (50)only energy-reduced or with no added sugar
E 964Polyglycitol syrup200000only energy-reduced or with no added sugarPeriod of application:From 29 November 2012
(1):The additives may be added individually or in combination
(2):The maximum level is applicable to the sum and the levels are expressed as the free acid
(4):The maximum level is expressed as P2O5
(11):Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent
(25):The quantities of each of the colours E 122 and E 155 may not exceed 50 mg/kg or mg/l
(49):The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)
(50):The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951
(51):Maximum usable levels are expressed in free acid
(52):Maximum usable levels are expressed in free imide
(60):Expressed as steviol equivalents
(75):Maximum limit for aluminium coming from all aluminium lakes 30 mg/kg. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013
04Fruit and vegetables
04.1Unprocessed fruit and vegetables
04.1.1Entire fresh fruit and vegetables
E 172Iron oxides and hydroxides6only as a contrast enhancer for marking citrus fruit, melons and pomegranates in order to:repeat all or some of the mandatory information particulars required by the Union legislation and/or national law,and/orprovide on a voluntary basis brand name, production method, PLU-code, QR-code and/or barcodePeriod of application:From 24 June 2013.
E 200-203Sorbic acid — sorbates20only surface treatment of unpeeled fresh citrus fruit
E 220-228Sulphur dioxide — sulphites10(3)only table grapes, fresh lychees (measured on edible parts) and blueberries (Vaccinium corymbosum)
E 220-228Sulphur dioxide — sulphites100(3)only vacuum-packed sweetcorn
E 445Glycerol esters of wood rosins50only surface treatment of citrus fruit
E 464Hydroxypropyl methyl cellulose10only for citrus fruit, melons and pomegranates in order to:repeat all or some of the mandatory information particulars required by the Union legislation and/or national law,and/orprovide on a voluntary basis brand name, production method, PLU-code, QR-code and/or barcodePeriod of application:From 24 June 2013.
E 473-474Sucrose esters of fatty acids — sucroglyceridesquantum satis(1)only fresh fruits, surface treatment
E 901Beeswax, white and yellowquantum satisonly for the surface treatment of fruit: citrus fruit, melons, apples, pears, peaches, pineapples, bananas, mangoes, avocados and pomegranates and as glazing agent on nutsPeriod of application as regards bananas, mangoes, avocados and pomegranates:From 25 December 2012
E 902Candelilla waxquantum satisonly surface treatment of citrus fruit, melons, apples, pears, peaches and pineapples and glazing agent on nuts
E 903Carnauba wax200only for the surface treatment of fruit: citrus fruit, melons, apples, pears, peaches, pineapples, pomegranates, mangoes, avocados and papayas and as glazing agent on nutsPeriod of application as regards pomegranates, mangoes, avocados and papayas:From 25 December 2012.
E 904Shellacquantum satisonly for the surface treatment of fruit: citrus fruit, melons, apples, pears, peaches, pineapples, pomegranates, mangoes, avocados and papayas and as glazing agent on nutsPeriod of application as regards pomegranates, mangoes, avocados and papayas:From 25 December 2012.
E 905Microcrystalline waxquantum satisonly for the surface treatment of fruit: melons, papayas, mangoes, avocados and pineapplesPeriod of application pineapples:From 25 December 2012
E 912Montan acid estersquantum satisonly surface treatment of citrus fruit, melons, papaya, mango, avocado and pineapple
E 914Oxidised polyethylene waxquantum satisonly surface treatment of citrus fruit, melons, papaya, mango, avocado and pineapple
(1):The additives may be added individually or in combination
(3):Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present
04.1.2Peeled, cut and shredded fruit and vegetables
E 220-228Sulphur dioxide — sulphites50(3)only peeled potatoes
E 220-228Sulphur dioxide — sulphites300(3)only onion, garlic and shallot pulp
E 220-228Sulphur dioxide — sulphites800(3)only horseradish pulp
E 296Malic acidquantum satisonly prepacked unprocessed and peeled potatoes only
E 300Ascorbic acidquantum satisonly prepacked refrigerated unprocessed fruit and vegetables ready for consumption and prepacked unprocessed and peeled potatoes
E 301Sodium ascorbatequantum satisonly prepacked refrigerated unprocessed fruit and vegetables ready for consumption and prepacked unprocessed and peeled potatoes
E 302Calcium ascorbatequantum satisonly prepacked refrigerated unprocessed fruit and vegetables ready for consumption and prepacked unprocessed and peeled potatoes
E 330Citric acidquantum satisonly prepacked refrigerated unprocessed fruit and vegetables ready for consumption and prepacked unprocessed and peeled potatoes
E 331Sodium citratesquantum satisonly prepacked refrigerated unprocessed fruit and vegetables ready for consumption and prepacked unprocessed and peeled potatoes
E 332Potassium citratesquantum satisonly prepacked refrigerated unprocessed fruit and vegetables ready for consumption and prepacked unprocessed and peeled potatoes
E 333Calcium citratesquantum satisonly prepacked refrigerated unprocessed fruit and vegetables ready for consumption and prepacked unprocessed and peeled potatoes
(3):Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present
04.1.3Frozen fruit and vegetables
E 220-228Sulphur dioxide — sulphites50(3)only white vegetables including mushrooms and white pulses
E 220-228Sulphur dioxide — sulphites100(3)only frozen and deep-frozen potatoes
E 300Ascorbic acidquantum satis
E 301Sodium ascorbatequantum satis
E 302Calcium ascorbatequantum satis
E 330Citric acidquantum satis
E 331Sodium citratesquantum satis
E 332Potassium citratesquantum satis
E 333Calcium citratesquantum satis
(3):Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present
04.2Processed fruit and vegetables
04.2.1Dried fruit and vegetables
Group IAdditivesE 410, E 412, E 415 E 417 may not be used to produce dehydrated foods intended to rehydrate on ingestion
E 101Riboflavinsquantum satisonly preserves of red fruit
E 120Cochineal, Carminic acid, Carmines200(34)only preserves of red fruit
E 122Azorubine, Carmoisine200(34)only preserves of red fruit
E 124Ponceau 4R, Cochineal Red A200(34)only preserves of red fruit
E 129Allura Red AG200(34)only preserves of red fruit
E 131Patent Blue V200(34)only preserves of red fruit
E 133Brilliant Blue FCF200(34)only preserves of red fruit
E 140Chlorophylls, Chlorophyllinsquantum satisonly preserves of red fruit
E 141Copper complexes of chlorophylls and chlorophyllinsquantum satisonly preserves of red fruit
E 150a-dCaramelsquantum satisonly preserves of red fruit
E 160aCarotenesquantum satisonly preserves of red fruit
E 160cPaprika extract, capsanthin, capsorubinquantum satisonly preserves of red fruit
E 162Beetroot Red, betaninquantum satisonly preserves of red fruit
E 163Anthocyaninsquantum satisonly preserves of red fruit
E 200-203Sorbic acid — sorbates1000(1) (2)only dried fruit
E 220-228Sulphur dioxide — sulphites50(3)only dried coconut
E 220-228Sulphur dioxide — sulphites50(3)only white vegetables, processed, including pulses
E 220-228Sulphur dioxide — sulphites100(3)only dried mushrooms
E 220-228Sulphur dioxide — sulphites150(3)only dried ginger
E 220-228Sulphur dioxide — sulphites200(3)only dried tomatoes
E 220-228Sulphur dioxide — sulphites400(3)only white vegetables, dried
E 220-228Sulphur dioxide — sulphites500(3)only dried fruit and nuts in shell excluding dried apples, pears, bananas, apricots, peaches, grapes, prunes and figs
E 220-228Sulphur dioxide — sulphites600(3)only dried apples and pears
E 220-228Sulphur dioxide — sulphites1000(3)only dried bananas
E 220-228Sulphur dioxide — sulphites2000(3)only dried apricots, peaches, grapes, prunes, and figs
E 907Hydrogenated poly-1-decene2000only dried fruit as glazing agent
(1):The additives may be added individually or in combination
(2):The maximum level is applicable to the sum and the levels are expressed as the free acid
(3):Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present
(34):Maximum individually or for the combination of E 120, E 122, E 129, E 131 and E 133
04.2.2Fruit and vegetables in vinegar, oil, or brine
Group IAdditives
E 101Riboflavinsquantum satisonly preserves of red fruit
E 120Cochineal, Carminic acid, Carmines200(34)only preserves of red fruit
E 122Azorubine, Carmoisine200(34)only preserves of red fruit
E 124Ponceau 4R, Cochineal Red A200(34)only preserves of red fruit
E 129Allura Red AG200(34)only preserves of red fruit
E 131Patent Blue V200(34)only preserves of red fruit
E 133Brilliant Blue FCF200(34)only preserves of red fruit
E 140Chlorophylls, Chlorophyllinsquantum satisonly preserves of red fruit
E 141Copper complexes of chlorophylls and chlorophyllinsquantum satisonly preserves of red fruit
E 150a-dCaramelsquantum satisonly preserves of red fruit
E 160aCarotenesquantum satisonly preserves of red fruit
E 160cPaprika extract, capsanthin, capsorubinquantum satisonly preserves of red fruit
E 162Beetroot Red, betaninquantum satisonly preserves of red fruit
E 163Anthocyaninsquantum satisonly preserves of red fruit
E 101Riboflavinsquantum satisonly vegetables (excluding olives)
E 140Chlorophylls, Chlorophyllinsquantum satisonly vegetables (excluding olives)
E 141Copper complexes of chlorophylls and chlorophyllinsquantum satisonly vegetables (excluding olives)
E 150a-dCaramelsquantum satisonly vegetables (excluding olives)
E 160aCarotenesquantum satisonly vegetables (excluding olives)
E 162Beetroot Red, betaninquantum satisonly vegetables (excluding olives)
E 163Anthocyaninsquantum satisonly vegetables (excluding olives)
E 200-213Sorbic acid — sorbates; Benzoic acid — benzoates2000(1) (2)only vegetables (excluding olives)
E 200-203Sorbic acid — sorbates1000(1) (2)only olives and olive-based preparations
E 210-213Benzoic acid — benzoates500(1) (2)only olives and olive-based preparations
E 200-213Sorbic acid — sorbates; Benzoic acid — benzoates1000(1) (2)only olives and olive-based preparations
E 220-228Sulphur dioxide — sulphites100(3)except olives and golden peppers in brine
E 220-228Sulphur dioxide — sulphites500(3)only golden peppers in brine
E 579Ferrous gluconate150(56)only olives darkened by oxidation
E 585Ferrous lactate150(56)only olives darkened by oxidation
E 950Acesulfame K200only sweet-sour preserves of fruit and vegetables
E 951Aspartame300only sweet-sour preserves of fruit and vegetables
E 954Saccharin and its Na, K and Ca salts160(52)only sweet-sour preserves of fruit and vegetables
E 955Sucralose180only sweet-sour preserves of fruit and vegetables
E 959Neohesperidine DC100only sweet-sour preserves of fruit and vegetables
E 960Steviol glycosides100(60)only sweet-sour preserves of fruit and vegetables
E 961Neotame10only sweet-sour preserves of fruit and vegetables
E 962Salt of aspartame-acesulfame200(11)a (49) (50)only sweet-sour preserves of fruit and vegetables
(1):The additives may be added individually or in combination
(2):The maximum level is applicable to the sum and the levels are expressed as the free acid
(3):Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present
(11):Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent
(34):Maximum individually or for the combination of E 120, E 122, E 129, E 131 and E 133
(49):The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)
(50):The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951
(52):Maximum usable levels are expressed in free imide
(56):Expressed as Fe
(60):Expressed as steviol equivalents
04.2.3Canned or bottled fruit and vegetables
E 101Riboflavinsquantum satisonly preserves of red fruit
E 120Cochineal, Carminic acid, Carmines200(34)only preserves of red fruit
E 122Azorubine, Carmoisine200(34)only preserves of red fruit
E 124Ponceau 4R, Cochineal Red A200(34)only preserves of red fruit
E 129Allura Red AG200(34)only preserves of red fruit
E 131Patent Blue V200(34)only preserves of red fruit
E 133Brilliant Blue FCF200(34)only preserves of red fruit
E 140Chlorophylls, Chlorophyllinsquantum satisonly preserves of red fruit
E 141Copper complexes of chlorophylls and chlorophyllinsquantum satisonly preserves of red fruit
E 150a-dCaramelsquantum satisonly preserves of red fruit
E 160aCarotenesquantum satisonly preserves of red fruit
E 160cPaprika extract, capsanthin, capsorubinquantum satisonly preserves of red fruit
E 162Beetroot Red, betaninquantum satisonly vegetables (excluding olives)
E 163Anthocyaninsquantum satisonly preserves of red fruit
E 102Tartrazine100only processed mushy and garden peas (canned)
E 133Brilliant Blue FCF20only processed mushy and garden peas (canned)
E 142Green S10only processed mushy and garden peas (canned)
E 127Erythrosine200only cocktail cherries and candied cherries
E 127Erythrosine150only bigareaux cherries in syrup and in cocktails
E 220-228Sulphur dioxide — sulphites50(3)only white vegetables, including pulses
E 220-228Sulphur dioxide — sulphites250(3)only bottled, sliced lemon
E 220-228Sulphur dioxide — sulphites100(3)only bottled whiteheart cherries; vacuum-packed sweetcorn
E 260Acetic acidquantum satis
E 261Potassium acetatesquantum satisPeriod of application:From 6 February 2013
E 262Sodium acetatesquantum satis
E 263Calcium acetatequantum satis
E 270Lactic acidquantum satis
E 296Malic acidquantum satis
E 300Ascorbic acidquantum satis
E 301Sodium ascorbatequantum satis
E 302Calcium ascorbatequantum satis
E 325Sodium lactatequantum satis
E 326Potassium lactatequantum satis
E 327Calcium lactatequantum satis
E 330Citric acidquantum satis
E 331Sodium citratesquantum satis
E 332Potassium citratesquantum satis
E 333Calcium citratesquantum satis
E 334Tartaric acid (L(+)-)quantum satis
E 335Sodium tartratesquantum satis
E 336Potassium tartratesquantum satis
E 337Sodium potassium tartratequantum satis
E 385Calcium disodium ethylene diamine tetra-acetate (Calcium disodium EDTA)250only pulses, legumes, mushrooms and artichokes
E 410Locust bean gumquantum satisonly chestnuts in liquid
E 412Guar gumquantum satisonly chestnuts in liquid
E 415Xanthan gumquantum satisonly chestnuts in liquid
E 509Calcium chloridequantum satis
E 512Stannous chloride25(55)only white asparagus
E 575Glucono-delta-lactonequantum satis
E 579Ferrous gluconate150(56)only olives darkened by oxidation
E 585Ferrous lactate150(56)only olives darkened by oxidation
E 900Dimethyl polysiloxane10
E 950Acesulfame K350only fruit energy-reduced or with no added sugar
E 951Aspartame1000only fruit energy-reduced or with no added sugar
E 952Cyclamic acid and its Na and Ca salts1000(51)only fruit energy-reduced or with no added sugar
E 954Saccharin and its Na, K and Ca salts200(52)only fruit energy-reduced or with no added sugar
E 955Sucralose400only fruit energy-reduced or with no added sugar
E 959Neohesperidine DC50only fruit energy-reduced or with no added sugar
E 961Neotame32only fruit energy-reduced or with no added sugar
E 962Salt of aspartame-acesulfame350(11)a (49) (50)only fruit energy-reduced or with no added sugar
(3):Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present
(11):Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent
(34):Maximum individually or for the combination of E 120, E 122, E 129, E 131 and E 133
(49):The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)
(50):The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951
(51):Maximum usable levels are expressed in free acid
(52):Maximum usable levels are expressed in free imide
(55):Expressed as Sn
(56):Expressed as Fe
04.2.4Fruit and vegetable preparations, excluding products covered by 5.4
04.2.4.1Fruit and vegetable preparations excluding compote
Group IAdditives
Group IIColours at quantum satisquantum satisonly mostarda di frutta
Group IIIColours with combined maximum limit200only mostarda di frutta
Group IVPolyolsquantum satisonly energy-reduced or with no added sugar, with the exception of those intended for the manufacture of fruit-juice based drinks
E 100Curcumin50Only seaweed based fish roe analogues
E 101Riboflavinsquantum satisonly preserves of red fruit
E 101Riboflavinsquantum satisOnly seaweed based fish roe analogues
E 104Quinoline Yellow30(61)Only mostarda di frutta
E 110Sunset Yellow FCF/Orange Yellow S35(61)Only mostarda di frutta
E 120Cochineal, Carminic acid, Carmines100Only seaweed based fish roe analogues
E 120Cochineal, Carminic acid, Carmines200(34)only preserves of red fruit
E 122Azorubine, Carmoisine200(34)only preserves of red fruit
E 124Ponceau 4R, Cochineal Red A200(34)only preserves of red fruit
E 124Ponceau 4R, Cochineal Red A20(61)Only mostarda di frutta
E 129Allura Red AG200(34)only preserves of red fruit
E 131Patent Blue V200(34)only preserves of red fruit
E 133Brilliant Blue FCF200(34)only preserves of red fruit
E 140Chlorophylls, Chlorophyllinsquantum satisonly preserves of red fruit
E 141Copper complexes of chlorophylls and chlorophyllinsquantum satisonly preserves of red fruit
E 141Copper complexes of chlorophylls and chlorophyllinsquantum satisOnly seaweed based fish roe analogues
E 150aPlain caramelsquantum satisOnly seaweed based fish roe analogues
E 150a-dCaramelsquantum satisonly preserves of red fruit
E 153Vegetable carbonquantum satisOnly seaweed based fish roe analogues
E 160aCarotenesquantum satisonly preserves of red fruit
E 160aCarotenesquantum satisOnly seaweed based fish roe analogues
E 160cPaprika extract, capsanthin, capsorubinquantum satisonly preserves of red fruit
E 160cPaprika extract, capsanthin, capsorubinquantum satisOnly seaweed based fish roe analogues
E 160eBeta-apo-8’-carotenal (C 30)100Only seaweed based fish roe analogues
E 162Beetroot Red, betaninquantum satisonly vegetables (excluding olives)
E 162Beetroot Red, betaninquantum satisOnly seaweed based fish roe analogues
E 163Anthocyaninsquantum satisonly preserves of red fruit
E 163Anthocyaninsquantum satisOnly seaweed based fish roe analogues
E 171Titanium dioxidequantum satisOnly seaweed based fish roe analogues
E 172Iron oxides and hydroxidesquantum satisOnly seaweed based fish roe analogues
E 200-203Sorbic acid — sorbates1000(1) (2)only fruit and vegetable preparations including seaweed based preparations, fruit-based sauces, aspic, excluding purée, mousse, compote, salads and similar products, canned or bottled
E 210-213Benzoic acid — benzoates500(1) (2)only seaweed preparations, olives and olive-based preparations
E 210-213Benzoic acid — benzoates2000(1) (2)only cooked red beet
E 200-213Sorbic acid — sorbates; Benzoic acid — benzoates1000(1) (2)only olive-based preparations
E 220-228Sulphur dioxide — sulphites50(3)only processed white vegetables and mushrooms
E 220-228Sulphur dioxide — sulphites100(3)only rehydrated dried fruit and lychees, mostarda di frutta
E 220-228Sulphur dioxide — sulphites300(3)only onion, garlic and shallot pulp
E 220-228Sulphur dioxide — sulphites800(3)only horseradish pulp
E 220-228Sulphur dioxide — sulphites800(3)only jellying fruit extract, liquid pectin for sale to the final consumer
E 338-452Phosphoric acid — phosphates — di-, tri- and polyphosphates800(1) (4)only fruit preparations
E 338 - 452Phosphoric acid – phosphates – di-, tri- and polyphosphates1000(1) (4)Only seaweed based fish roe analogues
E 338-452Phosphoric acid — phosphates — di-, tri- and polyphosphates4000(1) (4)only glazings for vegetable products
E 392Extracts of rosemary200(46)Only seaweed based fish roe analogues
E 405Propane-1, 2-diol alginate5000
E 432-436Polysorbates500(1)only coconut milkPeriod of application:From 23 July 2012
E 481-482Stearoyl-2-lactylates2000(1)only mostarda di frutta
E 950Acesulfame K350only energy-reduced
E 951Aspartame1000only energy-reduced
E 952Cyclamic acid and its Na and Ca salts250(51)only energy-reduced
E 954Saccharin and its Na, K and Ca salts50(52)Only seaweed based fish roe analogues
E 954Saccharin and its Na, K and Ca salts200(52)only energy-reduced
E 955Sucralose400only energy-reduced
E 959Neohesperidine DC50only energy-reduced
E 960Steviol glycosides200(60)only energy-reduced
E 961Neotame32only energy-reduced
E 962Salt of aspartame-acesulfame350(11)a (49) (50)only energy-reduced
(1):The additives may be added individually or in combination
(2):The maximum level is applicable to the sum and the levels are expressed as the free acid
(3):Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present
(4):The maximum level is expressed as P2O5
(11):Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent
(34):Maximum individually or for the combination of E 120, E 122, E 129, E 131 and E 133
(46):As the sum of carnosol and carnosic acid
(49):The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)
(50):The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951
(51):Maximum usable levels are expressed in free acid
(52):Maximum usable levels are expressed in free imide
(60):Expressed as steviol equivalents
(61):The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III
04.2.4.2Compote, excluding products covered by category 16
E 300Ascorbic acidquantum satis
E 301Sodium ascorbatequantum satis
E 302Calcium ascorbatequantum satis
E 330Citric acidquantum satis
E 331Sodium citratesquantum satis
E 332Potassium citratesquantum satis
E 333Calcium citratesquantum satis
E 440Pectinsquantum satisonly fruit compote other than apple
E 509Calcium chloridequantum satisonly fruit compote other than apple
04.2.5Jam, jellies and marmalades and similar products
04.2.5.1Extra jam and extra jelly as defined by Directive 2001/113/EC
Group IVPolyolsquantum satisonly energy-reduced jams, jellies, marmalades or with no added sugar
E 200-213Sorbic acid — sorbates; Benzoic acid — benzoates1000(1) (2)only low-sugar and similar low calorie or sugar-free products, mermeladas
E 210-213Benzoic acid — benzoates500(1) (2)only low-sugar and similar low calorie or sugar-free products, mermeladas
E 220-228Sulphur dioxide — sulphites100(3)only jams, jellies and mermelades made with sulphited fruit
E 270Lactic acidquantum satis
E 296Malic acidquantum satis
E 300Ascorbic acidquantum satis
E 327Calcium lactatequantum satis
E 330Citric acidquantum satis
E 331Sodium citratesquantum satis
E 333Calcium citratesquantum satis
E 334Tartaric acid (L(+)-)quantum satis
E 335Sodium tartratesquantum satis
E 350Sodium malatesquantum satis
E 440Pectinsquantum satis
E 471Mono- and diglycerides of fatty acidsquantum satis
E 950Acesulfame K1000only energy-reduced jams jellies and marmalades
E 951Aspartame1000only energy-reduced jams jellies and marmalades
E 952Cyclamic acid and its Na and Ca salts1000only energy-reduced jams jellies and marmalades
E 954Saccharin and its Na, K and Ca salts200(51)only energy-reduced jams jellies and marmalades
E 955Sucralose400(52)only energy-reduced jams jellies and marmalades
E 959Neohesperidine DC50only energy-reduced jams jellies and marmalades
E 960Steviol glycosides200(60)only energy-reduced jams jellies and marmalades
E 961Neotame32only energy-reduced jams jellies and marmalades
E 961Neotame2only energy-reduced jams jellies and marmalades, as flavour enhancer
E 962Salt of aspartame-acesulfame1000(11)b (49) (50)only energy-reduced jams jellies and marmalades
E 964Polyglycitol syrup500000only energy-reduced or with no added sugarPeriod of application:From 29 November 2012
(1):The additives may be added individually or in combination
(2):The maximum level is applicable to the sum and the levels are expressed as the free acid
(11):Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent
(49):The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)
(50):The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951
(51):Maximum usable levels are expressed in free acid
(52):Maximum usable levels are expressed in free imide
(60):Expressed as steviol equivalents
04.2.5.2Jam, jellies and marmalades and sweetened chestnut purée as defined by Directive 2001/113/EC
Group IVPolyolsquantum satisonly energy-reduced or with no added sugar
E 100Curcuminquantum satisexcept chestnut purée
E 104Quinoline Yellow100(31)except chestnut purée
E 110Sunset Yellow FCF/Orange Yellow S100(31)except chestnut purée
E 120Cochineal, Carminic acid, Carmines100(31)except chestnut pureePeriod of application:until 31 July 2014
E 120Cochineal, Carminic acid, Carmines100(31) (66)except chestnut pureePeriod of application:from 1 August 2014
E 124Ponceau 4R, Cochineal Red A100(31)except chestnut purée
E 140Chlorophylls, Chlorophyllinsquantum satisexcept chestnut purée
E 141Copper complexes of chlorophylls and chlorophyllinsquantum satisexcept chestnut purée
E 142Green S100(31)except chestnut purée
E 150a-dCaramelsquantum satisexcept chestnut purée
E 160aCarotenesquantum satisexcept chestnut purée
E 160cPaprika extract, capsanthin, capsorubinquantum satisexcept chestnut purée
E 160dLycopene10(31)except chestnut purée
E 161bLutein100(31)except chestnut purée
E 162Beetroot Red, betaninquantum satisexcept chestnut purée
E 163Anthocyaninsquantum satisexcept chestnut purée
E 200-213Sorbic acid — sorbates; Benzoic acid — benzoates1000(1) (2)only low-sugar and similar low calorie or sugar-free products, spreads, mermeladas
E 210-213Benzoic acid — benzoates500(1) (2)only low-sugar and similar low calorie or sugar-free products, mermeladas
E 220-228Sulphur dioxide — sulphites50(3)
E 220-228Sulphur dioxide — sulphites100(3)only jams, jellies and marmalades made with sulphited fruit
E 270Lactic acidquantum satis
E 296Malic acidquantum satis
E 300Ascorbic acidquantum satis
E 327Calcium lactatequantum satis
E 330Citric acidquantum satis
E 331Sodium citratesquantum satis
E 333Calcium citratesquantum satis
E 334Tartaric acid (L(+)-)quantum satis
E 335Sodium tartratesquantum satis
E 350Sodium malatesquantum satis
E 400-404Alginic acid — alginates10000(32)
E 406Agar10000(32)
E 407Carrageenan10000(32)
E 410Locust bean gum10000(32)
E 412Guar gum10000(32)
E 415Xanthan gum10000(32)
E 418Gellan gum10000(32)
E 440Pectinsquantum satis
E 471Mono- and diglycerides of fatty acidsquantum satis
E 493Sorbitan monolaurate25only jelly marmalade
E 509Calcium chloridequantum satis
E 524Sodium hydroxidequantum satis
E 900Dimethyl polysiloxane10
E 950Acesulfame K1000only energy-reduced jams, jellies and marmalades
E 951Aspartame1000only energy-reduced jams, jellies and marmalades
E 952Cyclamic acid and its Na and Ca salts1000(51)only energy-reduced jams, jellies and marmalades
E 954Saccharin and its Na, K and Ca salts200(52)only energy-reduced jams, jellies and marmalades
E 955Sucralose400only energy-reduced jams, jellies and marmalades
E 959Neohesperidine DC50only energy-reduced jams, jellies and marmalades
E 959Neohesperidine DC5only fruit jellies as flavour enhancer
E 960Steviol glycosides200(60)only energy-reduced jams, jellies and marmalades
E 961Neotame32only energy-reduced jams, jellies and marmalades
E 961Neotame2only energy-reduced jams jellies and marmalades, as flavour enhancer
E 962Salt of aspartame-acesulfame1000(11)b (49) (50)only energy-reduced jams, jellies and marmalades
E 964Polyglycitol syrup500000only energy-reduced or with no added sugarPeriod of application:From 29 November 2012
(1):The additives may be added individually or in combination
(2):The maximum level is applicable to the sum and the levels are expressed as the free acid
(11):Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent
(49):The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)
(50):The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951
(51):Maximum usable levels are expressed in free acid
(52):Maximum usable levels are expressed in free imide
(31):Maximum individually or in combination with E 120, E 142, E 160d and E 161b
(32):Maximum individually or in combination with E 400-404, E 406, E 407, E 410, E 412, E 415 and E 418
(60):Expressed as steviol equivalents
(66):Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013
04.2.5.3Other similar fruit or vegetable spreads
Group IIColours at quantum satisexcept crème de pruneaux
Group IVPolyolsquantum satisonly energy-reduced or with no added sugar
E 100Curcuminquantum satisexcept crème de pruneaux
E 104Quinoline Yellow100(31)except crème de pruneaux
E 110Sunset Yellow FCF/Orange Yellow S100(31)except crème de pruneaux
E 120Cochineal, Carminic acid, Carmines100(31)except crème de pruneaux
E 124Ponceau 4R, Cochineal Red A100(31)except crème de pruneaux
E 142Green S100(31)except crème de pruneaux
E 160dLycopene10(31)except crème de pruneaux
E 161bLutein100(31)except crème de pruneaux
E 200-213Sorbic acid — sorbates; Benzoic acid — benzoates1000(1) (2)other fruit-based spreads, mermeladas
E 200-213Sorbic acid — sorbates; Benzoic acid — benzoates1500(1) (2)only marmelada
E 210-213Benzoic acid — benzoates500(1) (2)other fruit-based spreads, mermeladas
E 210-213Benzoic acid — benzoates1000(1) (2)only dulce de membrillo
E 220-228Sulphur dioxide — sulphites50(3)
E 270Lactic acidquantum satis
E 296Malic acidquantum satis
E 300Ascorbic acidquantum satis
E 327Calcium lactatequantum satis
E 330Citric acidquantum satis
E 331Sodium citratesquantum satis
E 333Calcium citratesquantum satis
E 334Tartaric acid (L(+)-)quantum satis
E 335Sodium tartratesquantum satis
E 350Sodium malatesquantum satis
E 400-404Alginic acid — alginates10000(32)
E 406Agar10000(32)
E 407Carrageenan10000(32)
E 410Locust bean gum10000(32)
E 412Guar gum10000(32)
E 415Xanthan gum10000(32)
E 418Gellan gum10000(32)
E 440Pectinsquantum satis
E 471Mono- and diglycerides of fatty acidsquantum satis
E 509Calcium chloridequantum satis
E 524Sodium hydroxidequantum satis
E 900Dimethyl polysiloxane10
E 950Acesulfame K1000only energy-reduced fruit or vegetable spreads and dried-fruit-based sandwich spreads, energy-reduced or with no added sugar
E 951Aspartame1000only dried-fruit-based sandwich spreads, energy-reduced or with no added sugar
E 952Cyclamic acid and its Na and Ca salts500(51)only energy-reduced fruit or vegetable spreads and dried-fruit-based sandwich spreads, energy-reduced or with no added sugar
E 954Saccharin and its Na, K and Ca salts200(52)only energy-reduced fruit or vegetable spreads and dried-fruit-based sandwich spreads, energy-reduced or with no added sugar
E 955Sucralose400only energy-reduced fruit or vegetable spreads and dried-fruit-based sandwich spreads, energy-reduced or with no added sugar
E 959Neohesperidine DC50only energy-reduced fruit or vegetable spreads and dried-fruit-based sandwich spreads, energy-reduced or with no added sugar
E 960Steviol glycosides200(60)only energy-reduced fruit or vegetable spreads and dried-fruit-based sandwich spreads, energy-reduced or with no added sugar
E 961Neotame32only dried-fruit-based sandwich spreads, energy-reduced or with no added sugar
E 962Salt of aspartame-acesulfame1000(11)b (49) (50)only dried-fruit-based sandwich spreads, energy-reduced or with no added sugar
E 964Polyglycitol syrup500000only energy-reduced or with no added sugarPeriod of application:From 29 November 2012
(1):The additives may be added individually or in combination
(2):The maximum level is applicable to the sum and the levels are expressed as the free acid
(3):Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present
(11):Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent
(49):The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)
(50):The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951
(51):Maximum usable levels are expressed in free acid
(52):Maximum usable levels are expressed in free imide
(31):Maximum individually or in combination with E 120, E 142, E 160d and E 161b
(32):Maximum individually or in combination with E 400-404, E 406, E 407, E 410, E 412, E 415 and E 418
(60):Expressed as steviol equivalents
04.2.5.4Nut butters and nut spreads
Group IAdditives
E 310-320Gallates, TBHQ and BHA200(1) (41)only processed nuts
E 338-452Phosphoric acid — phosphates — di-, tri- and polyphosphates5000(1), (4)only spreadable fats excluding butter
E 392Extracts of rosemary200(41) (46)
(1):The additives may be added individually or in combination
(4):The maximum level is expressed as P2O5
(41):Expressed on fat basis
(46):As the sum of carnosol and carnosic acid
04.2.6Processed potato products
Group IAdditives
E 100Curcuminquantum satisonly dried potato granules and flakes
E 200-203Sorbic acid — sorbates2000(1) (2)only potato dough and pre-fried potato slices
E 220-228Sulphur dioxide — sulphites400(3)only dehydrated potatoes products
E 220-228Sulphur dioxide — sulphites100(3)
E 310-320Gallates, TBHQ and BHA25(1)only dehydrated potatoes
E 338-452Phosphoric acid — phosphates — di-, tri- and polyphosphates5000(1) (4)including pre-fried frozen en deep-frozen potatoes
E 392Extracts of rosemary200(46)only dehydrated potatoes products
E 426Soybean hemicellulose10000only prepacked processed potato products
(1):The additives may be added individually or in combination
(2):The maximum level is applicable to the sum and the levels are expressed as the free acid
(3):Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present
(4):The maximum level is expressed as P2O5
(46):As the sum of carnosol and carnosic acid
05Confectionery
05.1Cocoa and Chocolate products as covered by Directive 2000/36/EC
Group IAdditivesonly energy-reduced or with no added sugar
Group IVPolyolsquantum satisonly energy-reduced or with no added sugar
E 170Calcium carbonate70000(*)
E 322Lecithinsquantum satis
E 330Citric acid5000
E 334Tartaric acid (L(+)-)5000
E 414Gum arabic (acacia gum)quantum satisas glazing agent only
E 422Glycerolquantum satis
E 440Pectinsquantum satisas glazing agent only
E 442Ammonium phosphatides10000
E 471Mono- and diglycerides of fatty acidsquantum satis
E 472cCitric acid esters of mono- and diglycerides of fatty acidsquantum satis
E 476Polyglycerol polyricinoleate5000
E 492Sorbitan tristearate10000
E 500-504Carbonates70000(*)
E 524-528Hydroxides70000(*)
E 530Magnesium oxide70000(*)
E 901Beeswax, white and yellowquantum satisas glazing agent only
E 902Candelilla waxquantum satisas glazing agent only
E 903Carnauba wax500as glazing agent only
E 904Shellacquantum satisas glazing agent only
E 950Acesulfame K500only energy-reduced or with no added sugar
E 951Aspartame2000only energy-reduced or with no added sugar
E 954Saccharin and its Na, K and Ca salts500(52)only energy-reduced or with no added sugar
E 955Sucralose800only energy-reduced or with no added sugar
E 957Thaumatin50only energy-reduced or with no added sugar
E 959Neohesperidine DC100only energy-reduced or with no added sugar
E 960Steviol glycosides270(60)only energy-reduced or with no added sugars
E 961Neotame65only energy-reduced or with no added sugar
E 962Salt of aspartame-acesulfame500(11)a (49) (50)only energy-reduced or with no added sugar
E 964Polyglycitol syrup200000only energy-reduced or with no added sugarPeriod of application:From 29 November 2012
(*)E 170, E 500-504, E 524-528 and E 530: 7 % on dry matter, without fat, expressed as potassium carbonates
(11):Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent
(49):The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)
(50):The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951
(52):Maximum usable levels are expressed in free imide
(60):Expressed as steviol equivalents
05.2Other confectionery including breath freshening microsweets
Group IAdditivesThe substances listed under numbers E 400, E 401, E 402, E 403, E 404, E 406, E 407, 407a, E 410, E 412, E 413, E 414, E 415, E 417, E 418, E 425 and E 440 may not be used in jelly mini-cups, defined, for the purpose of this Regulation, as jelly confectionery of a firm consistence, contained in semi rigid mini-cups or mini-capsules, intended to be ingested in a single bite by exerting pressure on the mini-cups or mini-capsule to project the confectionery into the mouth; E 410, E 412, E 415 E 417 may not be used to produce dehydrated foods intended to rehydrate on ingestion.E425 may not be used in jelly confectionery
Group IIColours at quantum satisquantum satisPeriod of application:until 31 July 2014
Group IIColours at quantum satisquantum satis(72)Period of application:from 1 August 2014
Group IIIColours with combined maximum limit300(25)except candied fruit and vegetablesPeriod of application:until 31 July 2014
Group IIIColours with combined maximum limit300(25) (72)except candied fruit and vegetablesPeriod of application:from 1 August 2014
Group IIIColours with combined maximum limit200only candied fruit and vegetablesPeriod of application:until 31 July 2014
Group IIIColours with combined maximum limit200(72)only candied fruit and vegetablesPeriod of application:from 1 August 2014
Group IVPolyolsquantum satisonly with no added sugar
Group IVPolyolsquantum satisonly starch-based confectionery energy-reduced or with no added sugar
Group IVPolyolsquantum satisonly cocoa or dried fruit-based, milk or fat-based sandwich spreads, energy-reduced or with no added sugar
Group IVPolyolsquantum satisonly cocoa-based or dried fruit-based confectionery, energy-reduced or with no added sugar
Group IVPolyolsquantum satisonly for crystallised fruit, energy-reduced or with no added sugar
E 104Quinoline Yellow30(61)except candied fruit and vegetables; traditional sugar coated nut- or cocoa-based confectionery of almond shape or host shape, typically longer than 2 cm and typically consumed at celebratory occasions, i.e. weddings, communion, etc.
E 104Quinoline Yellow30(61)only candied fruit and vegetables
E 104Quinoline Yellow300(61)only traditional sugar coated nut- or cocoa-based confectionery of almond shape or host shape, typically longer than 2 cm and typically consumed at celebratory occasions, i.e. weddings, communion, etc.
E 110Sunset Yellow FCF/Orange Yellow S35(61)except candied fruit and vegetables; traditional sugar coated nut- or cocoa-based confectionery of almond shape or host shape, typically longer than 2 cm and typically consumed at celebratory occasions, i.e. weddings, communion, etc.
E 110Sunset Yellow FCF/Orange Yellow S10(61)only candied fruit and vegetables
E 110Sunset Yellow FCF/Orange Yellow S50(61)only traditional sugar coated nut- or cocoa-based confectionery of almond shape or host shape, typically longer than 2 cm and typically consumed at celebratory occasions, i.e. weddings, communion, etc.
E 124Ponceau 4R, Cochineal Red A20(61)except candied fruit and vegetables; traditional sugar coated nut- or cocoa-based confectionery of almond shape or host shape, typically longer than 2 cm and typically consumed at celebratory occasions, i.e. weddings, communion, etc.
E 124Ponceau 4R, Cochineal Red A10(61)only candied fruit and vegetables
E 124Ponceau 4R, Cochineal Red A50(61)only traditional sugar coated nut- or cocoa-based confectionery of almond shape or host shape, typically longer than 2 cm and typically consumed at celebratory occasions, i.e. weddings, communion, etc.
E 160dLycopene30
E 173Aluminiumquantum satisonly external coating of sugar confectionery for the decoration of cakes and pastriesPeriod of application:until 1 February 2014
E 174Silverquantum satisonly external coating of confectionery
E 175Goldquantum satisonly external coating of confectionery
E 200-219Sorbic acid — sorbates; Benzoic acid — benzoates; p-hydroxybenzoates1500(1) (2) (5)except candied, crystallised or glacé fruit and vegetables
E 200-213Sorbic acid — sorbates; Benzoic acid — benzoates1000(1) (2)only candied, crystallised or glacé fruit and vegetables
E 220-228Sulphur dioxide — sulphites100(3)only candied, crystallised or glacé fruit, vegetables, angelica and citrus peel
E 220-228Sulphur dioxide — sulphites50(3)only glucose syrup-based confectionery (carry over from the glucose syrup only)
E 297Fumaric acid1000only sugar confectionery
E 338-452Phosphoric acid — phosphates — di-, tri- and polyphosphates5000(1) (4)only sugar confectionery, except candied fruit
E 338-452Phosphoric acid — phosphates — di-, tri- and polyphosphates800(1) (4)only candied fruit
E 405Propane-1, 2-diol alginate1500only sugar confectionery
E 426Soybean hemicellulose10000only jelly confectionery, except jelly mini-cups
E 432-436Polysorbates1000(1)only sugar confectionery
E 442Ammonium phosphatides10000only cocoa-based confectionery
E 445Glycerol esters of wood rosins320Only for printing on personalised and/or promotional hard-coated confectionery productsPeriod of application:From 25 June 2012
E 459Beta-cyclodextrinquantum satisonly foods in tablet and coated tablet form
E 473-474Sucrose esters of fatty acids — sucroglycerides5000only sugar confectionery
E 475Polyglycerol esters of fatty acids2000only sugar confectionery
E 476Polyglycerol polyricinoleate5000only cocoa-based confectionery
E 477Propane-1,2-diol esters of fatty acids5000only sugar confectionery
E 481-482Stearoyl-2-lactylates5000(1)only sugar confectionery
E 491-495Sorbitan esters5000(1)only sugar confectionery
E 492Sorbitan tristearate10000only cocoa-based confectionery
E 520-523Aluminium sulphates200(1), (38)only candied, crystillized or glacé fruit and vegetablesPeriod of application:until 31 January 2014
E 520-523Aluminium sulphates200(1) (38)only candied cherriesPeriod of application:from 1 February 2014
E 551-559Silicon dioxide – silicatesquantum satis(1)surface treatment onlyPeriod of application:until 31 January 2014
E 551-553Silicon dioxide – silicatesquantum satis(1)surface treatment onlyPeriod of application:from 1 February 2014
E 900Dimethyl polysiloxane10
E 901Beeswax, white and yellowquantum satisas glazing agent only
E 902Candelilla waxquantum satisas glazing agent only
E 903Carnauba wax500as glazing agent only
E 904Shellacquantum satisas glazing agent only
E 905Microcrystalline waxquantum satissurface treatment only
E 907Hydrogenated poly-1-decene2000only as glazing agent for sugar confectionery
E 950Acesulfame K500only cocoa or dried fruit-based, energy-reduced or with no added sugar
E 951Aspartame2000only cocoa or dried fruit-based, energy-reduced or with no added sugar
E 954Saccharin and its Na, K and Ca salts500only cocoa or dried fruit-based, energy-reduced or with no added sugar
E 955Sucralose800only cocoa or dried fruit-based, energy-reduced or with no added sugar
E 957Thaumatin50only cocoa or dried fruit-based, energy-reduced or with no added sugar
E 959Neohesperidine DC100only cocoa or dried fruit-based, energy-reduced or with no added sugar
E 960Steviol glycosides270(60)only cocoa or dried fruit based, energy reduced or with no added sugar
E 961Neotame65only cocoa or dried fruit-based, energy-reduced or with no added sugar
E 962Salt of aspartame-acesulfame500(11)aonly cocoa or dried fruit-based, energy-reduced or with no added sugar
E 964Polyglycitol syrup200000only cocoa based energy-reduced or with no added sugarPeriod of application:From 29 November 2012
E 964Polyglycitol syrup800000only chewy candy with no added sugarPeriod of application:From 29 November 2012
E 964Polyglycitol syrup990000only hard candy with no added sugarPeriod of application:From 29 November 2012
E 950Acesulfame K500only energy-reduced tablet form confectionery
E 955Sucralose200only energy-reduced tablet form confectionery
E 961Neotame15only energy-reduced tablet form confectionery
E 950Acesulfame K1000only cocoa, milk, dried fruit or fat-based sandwich spreads, energy-reduced or with no added sugar
E 951Aspartame1000only cocoa, milk, dried fruit or fat-based sandwich spreads, energy-reduced or with no added sugar
E 952Cyclamic acid and its Na and Ca salts500(51)only cocoa, milk, dried fruit or fat-based sandwich spreads, energy-reduced or with no added sugar
E 954Saccharin and its Na, K and Ca salts200(52)only cocoa, milk, dried fruit or fat-based sandwich spreads, energy-reduced or with no added sugar
E 955Sucralose400only cocoa, milk, dried fruit or fat-based sandwich spreads, energy-reduced or with no added sugar
E 959Neohesperidine DC50only cocoa, milk, dried fruit or fat-based sandwich spreads, energy-reduced or with no added sugar
E 960Steviol glycosides330(60)only cocoa, milk, dried fruit or fat based sandwich spreads, energy-reduced or with no added sugar
E 961Neotame32only cocoa, milk, dried fruit or fat-based sandwich spreads, energy-reduced or with no added sugar
E 962Salt of aspartame-acesulfame1000(11)b (49) (50)only cocoa, milk, dried fruit or fat-based sandwich spreads, energy-reduced or with no added sugar
E 950Acesulfame K1000only starch-based confectionery energy-reduced or with no added sugar
E 951Aspartame2000only starch-based confectionery energy-reduced or with no added sugar
E 954Saccharin and its Na, K and Ca salts300(52)only starch-based confectionery energy-reduced or with no added sugar
E 955Sucralose1000only starch-based confectionery energy-reduced or with no added sugar
E 959Neohesperidine DC150only starch-based confectionery energy-reduced or with no added sugar
E 961Neotame65only starch-based confectionery energy-reduced or with no added sugar
E 961Neotame2only starch-based confectionery energy-reduced or with no added sugar, as flavour enhancer
E 962Salt of aspartame-acesulfame1000(11)a (49) (50)only starch-based confectionery energy-reduced or with no added sugar
E 964Polyglycitol syrup600000only starch based confectionery energy-reduced or with no added sugarPeriod of application:From 29 November 2012
E 950Acesulfame K500only confectionery with no added sugar
E 951Aspartame1000only confectionery with no added sugar
E 954Saccharin and its Na, K and Ca salts500(52)only confectionery with no added sugar
E 955Sucralose1000only confectionery with no added sugar
E 957Thaumatin50only confectionery with no added sugar
E 959Neohesperidine DC100only confectionery with no added sugar
E 960Steviol glycosides350(60)only confectionary with no added sugar
E 961Neotame32only confectionery with no added sugar
E 962Salt of aspartame-acesulfame500(11)a (49) (50)only confectionery with no added sugar
E 950Acesulfame K2500only breath-freshening micro-sweets, with no added sugar
E 951Aspartame6000only breath-freshening micro-sweets, with no added sugar
E 954Saccharin and its Na, K and Ca salts3000(52)only breath-freshening micro-sweets, with no added sugar
E 955Sucralose2400only breath-freshening micro-sweets, with no added sugar
E 959Neohesperidine DC400only breath-freshening micro-sweets, with no added sugar
E 960Steviol glycosides2000(60)only breath-freshening micro-sweets, with no added sugar
E 961Neotame200only breath-freshening micro-sweets, with no added sugar
E 961Neotame3only breath-freshening micro-sweets and strongly flavoured throat pastilles with no added sugar, as flavour enhancer
E 962Salt of aspartame-acesulfame2500(11)a (49) (50)only breath-freshening micro-sweets, with no added sugar
E 951Aspartame2000only strongly flavoured freshening throat pastilles with no added sugar
E 955Sucralose1000only strongly flavoured freshening throat pastilles with no added sugar
E 960Steviol glycosides670(60)only strongly flavoured freshening throat pastilles with no added sugar
E 961Neotame65only strongly flavoured freshening throat pastilles with no added sugar
E 1204Pullulanquantum satisonly breath freshening microsweets in the form of films
(1):The additives may be added individually or in combination
(2):The maximum level is applicable to the sum and the levels are expressed as the free acid
(3):Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present
(4):The maximum level is expressed as P2O5
(5):E 214-219: p-hydroxybenzoates (PHB), maximum 300 mg/kg
(11):Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent
(49):The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)
(50):The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951
(51):Maximum usable levels are expressed in free acid
(52):Maximum usable levels are expressed in free imide
(25):The quantities of each of the colours E 122 and E 155 may not exceed 50 mg/kg or mg/l
(38):Expressed as aluminium
(60):Expressed as steviol equivalents
(61):The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III
(72):Maximum limit for aluminium coming from all aluminium lakes 70 mg/kg. As a derogation to this rule, the maximum limit only for microsweets shall be 40 mg/kg. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013
05.3Chewing gum
Group IAdditives
Group IIColours at quantum satisquantum satisPeriod of application:until 31 July 2014
Group IIColours at quantum satisquantum satis(73)Period of application:from 1 August 2014
Group IIIColours with combined maximum limit300(25)Period of application:until 31 July 2014
Group IIIColours with combined maximum limit300(25) (73)Period of application:from 1 August 2014
Group IVPolyolsquantum satisonly with no added sugar
E 104Quinoline Yellow30(61)
E 110Sunset Yellow FCF/Orange Yellow S10(61)
E 124Ponceau 4R, Cochineal Red A10(61)
E 160dLycopene300
E 200-213Sorbic acid — sorbates; Benzoic acid — benzoates1500(1) (2)
E 297Fumaric acid2000
E 310-321Gallates, TBHQ, BHA and BHT400(1)
E 338-452Phosphoric acid — phosphates — di-, tri- and polyphosphatesquantum satis(1) (4)
E 392Extracts of rosemary200(46)
E 405Propane-1, 2-diol alginate5000
E 416Karaya gum5000
E 432-436Polysorbates5000(1)
E 473-474Sucrose esters of fatty acids — sucroglycerides10000(1)
E 475Polyglycerol esters of fatty acids5000
E 477Propane-1,2-diol esters of fatty acids5000
E 481-482Stearoyl-2-lactylates2000(1)
E 491-495Sorbitan esters5000(1)
E 551Silicon dioxidequantum satissurface treatment only
E 552Calcium silicatequantum satissurface treatment only
E 553aMagnesium silicatequantum satissurface treatment only
E 553bTalcquantum satis
E 650Zinc acetate1000
E 900Dimethyl polysiloxane100
E 901Beeswax, white and yellowquantum satisas glazing agent only
E 902Candelilla waxquantum satisas glazing agent only
E 903Carnauba wax1200(47)as glazing agent only
E 904Shellacquantum satisas glazing agent only
E 905Microcrystalline waxquantum satissurface treatment only
E 907Hydrogenated poly-1-decene2000as glazing agent only
E 927bCarbamide30000only with no added sugar
E 950Acesulfame K800(12)only with added sugar or polyols, as flavour enhancer
E 951Aspartame2500(12)only with added sugar or polyols, as flavour enhancer
E 959Neohesperidine DC150(12)only with added sugar or polyols, as flavour enhancer
E 957Thaumatin10(12)only with added sugar or polyols, as flavour enhancer
E 961Neotame3(12)only with added sugar or polyols, as flavour enhancer
E 950Acesulfame K2000only with no added sugar
E 951Aspartame5500only with no added sugar
E 954Saccharin and its Na, K and Ca salts1200(52)only with no added sugar
E 955Sucralose3000only with no added sugar
E 957Thaumatin50only with no added sugar
E 959Neohesperidine DC400only with no added sugar
E 960Steviol glycosides3300(60)only with no added sugar
E 961Neotame250only with no added sugar
E 962Salt of aspartame-acesulfame2000(11)a (49) (50)only with no added sugar
E 964Polyglycitol syrup200000Only with no added sugarPeriod of application:From 29 November 2012
E 1518Glyceryl triacetate (triacetin)quantum satis
(1):The additives may be added individually or in combination
(2):The maximum level is applicable to the sum and the levels are expressed as the free acid
(4):The maximum level is expressed as P2O5
(11):Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent
(49):The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)
(50):The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951
(52):Maximum usable levels are expressed in free imide
(12):If E 950, E 951, E 957, E 959 and E 961 are used in combination in chewing gum, the maximum level for each is reduced proportionally
(25):The quantities of each of the colours E 122 and E 155 may not exceed 50 mg/kg or mg/l
(46):As the sum of carnosol and carnosic acid
(47):The maximum amount applies to all uses covered by this regulation, including the provisions set out in Annex III
(60):Expressed as steviol equivalents
(61):The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III
(73):Maximum limit for aluminium coming from all aluminium lakes 300 mg/kg For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013
05.4Decorations, coatings and fillings, except fruit-based fillings covered by category 4.2.4
Group IAdditives
Group IIColours at quantum satisquantum satisPeriod of application:until 31 July 2014
Group IIColours at quantum satisquantum satis(73)Period of application:from 1 August 2014
Group IIIColours with combined maximum limit500only decorations, coatings and sauces, except fillingsPeriod of application:until 31 July 2014
Group IIIColours with combined maximum limit500(73)only decorations, coatings and sauces, except fillingsPeriod of application:from 1 August 2014
Group IIIColours with combined maximum limit300(25)only fillingsPeriod of application:until 31 July 2014
Group IIIColours with combined maximum limit300(25) (73)only fillingsPeriod of application:from 1 August 2014
Group IVPolyolsquantum satisonly decorations, coatings and fillings with not added sugar
Group IVPolyolsquantum satisonly sauces
E 104Quinoline Yellow50(61)only decorations, coatings and sauces, except fillings
E 104Quinoline Yellow50(61)only fillings
E 110Sunset Yellow FCF/Orange Yellow S35(61)only decorations, coatings and sauces, except fillings
E 110Sunset Yellow FCF/Orange Yellow S35(61)only fillings
E 124Ponceau 4R, Cochineal Red A55(61)only decorations, coatings and sauces, except fillings
E 124Ponceau 4R, Cochineal Red A55(61)only fillings
E 160bAnnatto, Bixin, Norbixin20only decorations and coatings
E 160dLycopene30except red coating of hard-sugar coated chocolate confectionery
E 160dLycopene200only red coating of hard-sugar coated chocolate confectionery
E 173Aluminiumquantum satisonly external coating of sugar confectionery for the decoration of cakes and pastries
E 174Silverquantum satisonly decoration of chocolates
E 175Goldquantum satisonly decoration of chocolates
E 200-203Sorbic acid — sorbates1000(1) (2)only toppings (syrups for pancakes, flavoured syrups for milkshakes and ice cream; similar products)
E 200-219Sorbic acid — sorbates; Benzoic acid — benzoates; p-hydroxybenzoates1500(1) (2) (5)
E 220-228Sulphur dioxide — sulphites50(3)only glucose syrup-based confectionery (carry over from the glucose syrup only)
E 220-228Sulphur dioxide — sulphites40(3)only toppings (syrups for pancakes, flavoured syrups for milkshakes and ice cream; similar products)
E 220-228Sulphur dioxide — sulphites100(3)only fruit fillings for pastries
E 297Fumaric acid1000
E 297Fumaric acid2500only fillings and toppings for fine bakery ware
E 338-452Phosphoric acid — phosphates — di-, tri- and polyphosphates5000(1) (4)
E 338-452Phosphoric acid — phosphates — di-, tri- and polyphosphates3000(1) (4)only toppings (syrups for pancakes, flavoured syrups for milkshakes and ice cream; similar products)
E 355-357Adipic acid — adipates2000(1)only fillings and toppings for fine bakery ware
E 392Extracts of rosemary100(41) (46)only sauces
E 405Propane-1, 2-diol alginate1500
E 405Propane-1, 2-diol alginate5000only fillings, toppings and coatings for fine bakery wares and desserts
E 416Karaya gum5000only fillings, toppings and coatings for fine bakery wares and desserts
E 423Octenyl succinic acid modified gum arabic10000Only icings
E 426Soybean hemicellulose10000only jelly confectionery (other than jelly mini-cups)
E 427Cassia gum2500only fillings toppings and coatings for fine bakery wares and dessert
E 432-436Polysorbates1000(1)
E 442Ammonium phosphatides10000only cocoa-based confectionery
E 473-474Sucrose esters of fatty acids — sucroglycerides5000
E 475Polyglycerol esters of fatty acids2000
E 476Polyglycerol polyricinoleate5000only cocoa-based confectionery
E 477Propane-1,2-diol esters of fatty acids5000
E 477Propane-1,2-diol esters of fatty acids30000only whipped dessert toppings other than cream
E 481-482Stearoyl-2-lactylates5000(1)
E 491-495Sorbitan esters5000(1)
E 492Sorbitan tristearate10000only cocoa-based confectionery
E 551-559Silicon dioxide – silicatesquantum satissurface treatment onlyPeriod of application:until 31 January 2014
E 551-553Silicon dioxide – silicatesquantum satissurface treatment onlyPeriod of application:from 1 February 2014
E 900Dimethyl polysiloxane10
E 901Beeswax, white and yellowquantum satisas glazing agent only
E 902Candelilla waxquantum satisas glazing agent only
E 903Carnauba wax500as glazing agent only
E 903Carnauba wax200as glazing agent only for small fine bakery wares, coated with chocolate
E 904Shellacquantum satisas glazing agent only
E 905Microcrystalline waxquantum satissurface treatment only
E 907Hydrogenated poly-1-decene2000as glazing agent only
E 950Acesulfame K1000only starch-based confectionery energy-reduced or with no added sugar
E 951Aspartame2000only starch-based confectionery energy-reduced or with no added sugar
E 954Saccharin and its Na, K and Ca salts300(52)only starch-based confectionery energy-reduced or with no added sugar
E 955Sucralose1000only starch-based confectionery energy-reduced or with no added sugar
E 959Neohesperidine DC150only starch-based confectionery energy-reduced or with no added sugar
E 961Neotame65only starch-based confectionery energy-reduced or with no added sugar
E 961Neotame2only starch-based confectionery energy-reduced or with no added sugar, as flavour enhancer
E 962Salt of aspartame-acesulfame1000(11)a (49) (50)only starch-based confectionery energy-reduced or with no added sugar
E 950Acesulfame K500only confectionery with no added sugar
E 951Aspartame1000only confectionery with no added sugar
E 954Saccharin and its Na, K and Ca salts500(52)only confectionery with no added sugar
E 955Sucralose1000only confectionery with no added sugar
E 957Thaumatin50only confectionery with no added sugar
E 959Neohesperidine DC100only confectionery with no added sugar
E 960Steviol glycosides330(60)only confectionary with no added sugar
E 961Neotame32only confectionery with no added sugar
E 962Salt of aspartame-acesulfame500(11)a (49) (50)only confectionery with no added sugar
E 950Acesulfame K500only cocoa or dried fruit-based, energy-reduced or with no added sugar
E 951Aspartame2000only cocoa or dried fruit-based, energy-reduced or with no added sugar
E 954Saccharin and its Na, K and Ca salts500(52)only cocoa or dried fruit-based, energy-reduced or with no added sugar
E 955Sucralose800only cocoa or dried fruit-based, energy-reduced or with no added sugar
E 957Thaumatin50only cocoa or dried fruit-based, energy-reduced or with no added sugar
E 959Neohesperidine DC100only cocoa or dried fruit-based, energy-reduced or with no added sugar
E 960Steviol glycosides270(60)only cocoa or dried fruit based, energy reduced or with no added sugar
E 961Neotame65only cocoa or dried fruit-based, energy-reduced or with no added sugar
E 962Salt of aspartame-acesulfame500(11)a (49) (50)only cocoa or dried fruit-based, energy-reduced or with no added sugar
E 950Acesulfame-K350only sauces
E 951Aspartame350only sauces
E 954Saccharin and its Na, K and Ca salts160(52)only sauces
E 955Sucralose450only sauces
E 959Neohesperidine DC50only sauces
E 961Neotame12only sauces
E 961Neotame2only sauces as flavour enhancer
E 962Salt of aspartame-acesulfame350(11)b (49) (50)only sauces
(1):The additives may be added individually or in combination
(2):The maximum level is applicable to the sum and the levels are expressed as the free acid
(3):Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present
(4):The maximum level is expressed as P2O5
(5):E 214-219: p-hydroxybenzoates (PHB), maximum 300 mg/kg
(11):Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent
(41):Expressed on fat basis
(46):As the sum of carnosol and carnosic acid
(49):The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)
(50):The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951
(52):Maximum usable levels are expressed in free imide
(25):The quantities of each of the colours E 122 and E 155 may not exceed 50 mg/kg or mg/l
(60):Expressed as steviol equivalents
(61):The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III
(73):Maximum limit for aluminium coming from all aluminium lakes 300 mg/kg. For the puroposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013
06Cereals and cereal products
06.1Whole, broken, or flaked grain
E 220-228Sulphur dioxide — sulphites30(3)only sago and pearl barley
E 553bTalcquantum satisonly rice
(3):Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present
06.2Flours and other milled products and starches
06.2.1Flours
E 338-452Phosphoric acid — phosphates — di-, tri- and polyphosphates2500(1) (4)
E 338-452Phosphoric acid — phosphates — di-, tri- and polyphosphates20000(1) (4)only self-raising flour
E 300Ascorbic acidquantum satis
E 920L-cysteinequantum satis
(1):The additives may be added individually or in combination
(4):The maximum level is expressed as P2O5
06.2.2Starches
Group IAdditives
E 220-228Sulphur dioxide — sulphites50(3)excluding starches in infant formulae, follow on formulae and processed cereal-based foods and baby foods
(3):Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present
06.3Breakfast cereals
Group IAdditives
Group IIColours at quantum satisquantum satisonly breakfast cereals other than extruded, puffed and/or fruit-flavoured breakfast cereals
Group IVPolyolsquantum satisonly breakfast cereals or cereal-based products, energy-reduced or with no added sugar
E 120Cochineal, Carminic acid, Carmines200(53)only fruit-flavoured breakfast cereals
E 150cAmmonia caramelquantum satisonly extruded puffed and or fruit-flavoured breakfast cereals
E 160aCarotenesquantum satisonly extruded puffed and or fruit-flavoured breakfast cereals
E 160bAnnatto, Bixin, Norbixin25only extruded puffed and or fruit-flavoured breakfast cereals
E 160cPaprika extract, capsanthin, capsorubinquantum satisonly extruded puffed and or fruit-flavoured breakfast cereals
E 162Beetroot Red, betanin200(53)only fruit-flavoured breakfast cereals
E 163Anthocyanins200(53)only fruit-flavoured breakfast cereals
E 310-320Gallates, TBHQ and BHA200(1) (13)only pre-cooked cereals
E 338-452Phosphoric acid — phosphates — di-, tri- and polyphosphates5000(1) (4)
E 475Polyglycerol esters of fatty acids10000only granola-type breakfast cereal
E 481-482Stearoyl-2-lactylates5000(1)
E 950Acesulfame K1200only breakfast cereals with a fibre content of more than 15 %, and containing at least 20 % bran, energy-reduced or with no added sugar
E 951Aspartame1000only breakfast cereals with a fibre content of more than 15 %, and containing at least 20 % bran, energy-reduced or with no added sugar
E 954Saccharin and its Na, K and Ca salts100(52)only breakfast cereals with a fibre content of more than 15 %, and containing at least 20 % bran, energy-reduced or with no added sugar
E 955Sucralose400only breakfast cereals with a fibre content of more than 15 %, and containing at least 20 % bran, energy-reduced or with no added sugar
E 959Neohesperidine DC50only breakfast cereals with a fibre content of more than 15 %, and containing at least 20 % bran, energy-reduced or with no added sugar
E 960Steviol glycosides330(60)only breakfast cereals with a fibre content of more than 15 %, and containing at least 20 % bran, energy reduced or with no added sugar
E 961Neotame32only breakfast cereals with a fibre content of more than 15 %, and containing at least 20 % bran, energy-reduced or with no added sugar
E 962Salt of aspartame-acesulfame1000(11)b (49) (50)only breakfast cereals with a fibre content of more than 15 %, and containing at least 20 % bran, energy-reduced or with no added sugar
E 964Polyglycitol syrup200000only breakfast cereals or cereal-based products, energy-reduced or with no added sugarPeriod of application:From 29 November 2012
(1):The additives may be added individually or in combination
(4):The maximum level is expressed as P2O5
(11):Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent
(13):Maximum limit expressed on fat
(49):The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)
(50):The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951
(52):Maximum usable levels are expressed in free imide
(53):E 120, E 162 and E 163 may be added individually or in combination
(60):Expressed as steviol equivalents
06.4Pasta
06.4.1Fresh pasta
E 270Lactic acidquantum satis
E 300Ascorbic acidquantum satis
E 301Sodium ascorbatequantum satis
E 322Lecithinsquantum satis
E 330Citric acidquantum satis
E 334Tartaric acid (L(+)-)quantum satis
E 471Mono- and diglycerides of fatty acidsquantum satis
E 575Glucono-delta-lactonequantum satis
06.4.2Dry pasta
Group IAdditivesonly gluten free and/or pasta intended for hypoproteic diets in accordance with Directive 2009/39/EC
06.4.3Fresh pre-cooked pasta
E 270Lactic acidquantum satis
E 300Ascorbic acidquantum satis
E 301Sodium ascorbatequantum satis
E 322Lecithinsquantum satis
E 330Citric acidquantum satis
E 334Tartaric acid (L(+)-)quantum satis
E 471Mono- and diglycerides of fatty acidsquantum satis
E 575Glucono-delta-lactonequantum satis
06.4.4Potato Gnocchi
Group IAdditives
E 200-203Sorbic acid — sorbates1000(1)
06.4.5Fillings of stuffed pasta (ravioli and similar)
Group IAdditives
E 200-203Sorbic acid — sorbates1000(1) (2)
E 392Extracts of rosemary250(41) (46)only in fillings of stuffed dry pastaPeriod of application:From 25 December 2012
(1):The additives may be added individually or in combination
(2):The maximum level is applicable to the sum and the levels are expressed as the free acid
(41):Expressed on fat basis
(46):As the sum of carnosol and carnosic acid
06.5Noodles
group IAdditives
group IIColours at quantum satisquantum satis
E 338-452Phosphoric acid — phosphates — di-, tri- and polyphosphates2000(1) (4)
E 426Soybean hemicellulose10000only prepackaged ready to eat oriental noodles intended for retail sale
(1):The additives may be added individually or in combination
(4):The maximum level is expressed as P2O5
06.6Batters
Group IAdditives
Group IIColours at quantum satisquantum satis
Group IIIColours with combined maximum limit500only batters for coating
E 104Quinoline Yellow50(61)
E 110Sunset Yellow FCF/Orange Yellow S35(61)
E 124Ponceau 4R, Cochineal Red A55(61)
E 160bAnnatto, Bixin, Norbixin20only batters for coating
E 160dLycopene30only batters for coating
E 200-203Sorbic acid — sorbates2000(1) (2)
E 200-203Sorbic acid — sorbates2000(1) (2)
E 338-452Phosphoric acid — phosphates — di-, tri- and polyphosphates12000(1) (4)
E 900Dimethyl polysiloxane10
(1):The additives may be added individually or in combination
(2):The maximum level is applicable to the sum and the levels are expressed as the free acid
(4):The maximum level is expressed as P2O5
(61):The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III
06.7Pre-cooked or processed cereals
Group IAdditives
Group IIColours at quantum satisquantum satis
E 200-203Sorbic acid — sorbates200(1) (2)only polenta
E 200-203Sorbic acid — sorbates2000(1) (2)only semmelknödelteig
E 310-320Gallates, TBHQ and BHA200(1)only pre-cooked cereals
E 426Soybean hemicellulose10000only prepackaged ready to eat rice and rice products intended for retail sale
E 471Mono- and diglycerides of fatty acidsquantum satisonly quick-cook rice
E 472aAcetic acid esters of mono- and diglycerides of fatty acidsquantum satisonly quick-cook rice
E 481-482Stearoyl-2-lactylates4000(2)only quick-cook rice
(1):The additives may be added individually or in combination
(2):The maximum level is applicable to the sum and the levels are expressed as the free acid
07Bakery wares
07.1Bread and rolls
Group IAdditivesexcept products in 7.1.1 and 7.1.2
E 150a-dCaramelsquantum satisonly malt bread
E 200-203Sorbic acid — sorbates2000(1) (2)only prepacked sliced bread and rye-bread, partially baked, prepacked bakery wares intended for retail sale and energy-reduced bread intended for retail sale
E 280-283Propionic acid — propionates3000(1) (6)only prepacked sliced bread and rye bread
E 280-283Propionic acid — propionates2000(1) (6)only energy-reduced bread, partially baked prepacked bread and prepacked rolls and pitta, prepacked polsebrod, boller and dansk flutes
E 280-283Propionic acid — propionates1000(1) (6)only prepacked bread
E 338-452Phosphoric acid — phosphates — di-, tri- and polyphosphates20000(1) (4)only soda bread
E 481-482Stearoyl-2-lactylates3000(1)except products in 7.1.1 and 7.1.2
E 483Stearyl tartrate4000except products in 7.1.1 and 7.1.2
(1):The additives may be added individually or in combination
(2):The maximum level is applicable to the sum and the levels are expressed as the free acid
(4):The maximum level is expressed as P2O5
(6):Propionic acid and its salts may be present in certain fermented products resulting from the fermentation process following good manufacturing practice
07.1.1Bread prepared solely with the following ingredients: wheat flour, water, yeast or leaven, salt
E 260Acetic acidquantum satis
E 261Potassium acetatesquantum satisPeriod of application:From 6 February 2013
E 262Sodium acetatesquantum satis
E 263Calcium acetatequantum satis
E 270Lactic acidquantum satis
E 300Ascorbic acidquantum satis
E 301Sodium ascorbatequantum satis
E 302Calcium ascorbatequantum satis
E 304Fatty acid esters of ascorbic acidquantum satis
E 322Lecithinsquantum satis
E 325Sodium lactatequantum satis
E 326Potassium lactatequantum satis
E 327Calcium lactatequantum satis
E 471Mono- and diglycerides of fatty acidsquantum satis
E 472aAcetic acid esters of mono- and diglycerides of fatty acidsquantum satis
E 472dTartaric acid esters of mono- and diglycerides of fatty acidsquantum satis
E 472eMono- and diacety tartaric acid esters of mono- and diglycerides of fatty acidsquantum satis
E 472fMixed acetic and tartaric acid esters of mono- and diglycerides of fatty acidsquantum satis
07.1.2Pain courant français; Friss búzakenyér, fehér és félbarna kenyerek
E 260Acetic acidquantum satis
E 261Potassium acetatesquantum satisonly Friss búzakenyér, fehér és félbarna kenyerekPeriod of application:From 6 February 2013
E 262Sodium acetatesquantum satisonly Friss búzakenyér, fehér és félbarna kenyerek
E 263Calcium acetatequantum satisonly Friss búzakenyér, fehér és félbarna kenyerek
E 270Lactic acidquantum satisonly Friss búzakenyér, fehér és félbarna kenyerek
E 300Ascorbic acidquantum satis
E 301Sodium ascorbatequantum satisonly Friss búzakenyér, fehér és félbarna kenyerek
E 302Calcium ascorbatequantum satisonly Friss búzakenyér, fehér és félbarna kenyerek
E 304Fatty acid esters of ascorbic acidquantum satisonly Friss búzakenyér, fehér és félbarna kenyerek
E 322Lecithinsquantum satis
E 325Sodium lactatequantum satisonly Friss búzakenyér, fehér és félbarna kenyerek
E 326Potassium lactatequantum satisonly Friss búzakenyér, fehér és félbarna kenyerek
E 327Calcium lactatequantum satisonly Friss búzakenyér, fehér és félbarna kenyerek
E 471Mono- and diglycerides of fatty acidsquantum satis
07.2Fine bakery wares
Group IAdditives
Group IIColours at quantum satisquantum satis
Group IIIColours with combined maximum limit200(25)Period of application:until 31 July 2014
Group IIIColours with combined maximum limit200(25) (76)Period of application:from 1 August 2014
Group IVPolyolsquantum satisonly energy-reduced or with no added sugar
E 160bAnnatto, Bixin, Norbixin10
E 160dLycopene25
E 200-203Sorbic acid — sorbates2000(1) (2)only with a water activity of more than 0,65
E 220-228Sulphur dioxide — sulphites50only dry biscuits
E 280-283Propionic acid — propionates2000(1) (6)only prepacked fine bakery wares, (including flour confectionery) with a water activity of more than 0,65
E 310-320Gallates, TBHQ and BHA200(1)only cake mixes
E 338-452Phosphoric acid — phosphates — di-, tri- and polyphosphates20000(1) (4)
E 392Extracts of rosemary200(41) (46)
E 405Propane-1, 2-diol alginate2000
E 426Soybean hemicellulose10000only prepackaged fine bakery wares intended for retail sale
E 432-436Polysorbates3000(1)
E 473-474Sucrose esters of fatty acids — sucroglycerides10000(1)
E 475Polyglycerol esters of fatty acids10000
E 477Propane-1,2-diol esters of fatty acids5000
E 481-482Stearoyl-2-lactylates5000(1)
E 483Stearyl tartrate4000
E 491-495Sorbitan esters10000(1)
E 541Sodium aluminium phosphate acidic1000(38)only scones and sponge waresPeriod of application:until 31 January 2014
E 541Sodium aluminium phosphate acidic400(38)only sponge cakes produced from contrasting coloured segments held together by jam or spreading jelly and encased by a flavoured sugar paste (the maximum limit applies only to the sponge part of the cake)Period of application:from 1 February 2014
E 901Beeswax, white and yellowquantum satisonly as glazing agents only for small products of fine bakery wares coated with chocolate
E 902Candelilla waxquantum satisonly as glazing agents only for small products of fine bakery wares coated with chocolate
E 903Carnauba wax200only as glazing agents only for small products of fine bakery wares coated with chocolate
E 904Shellacquantum satisonly as glazing agents only for small products of fine bakery wares coated with chocolate
E 950Acesulfame K2000only cornets and wafers, for ice-cream, with no added sugar
E 954Saccharin and its Na, K and Ca salts800(52)only cornets and wafers, for ice-cream, with no added sugar
E 955Sucralose800only cornets and wafers, for ice-cream, with no added sugar
E 959Neohesperidine DC50only cornets and wafers, for ice-cream, with no added sugar
E 961Neotame60only cornets and wafers, for ice-cream, with no added sugar
E 950Acesulfame K2000only essoblaten — wafer paper
E 951Aspartame1000only essoblaten — wafer paper
E 954Saccharin and its Na, K and Ca salts800(52)only essoblaten — wafer paper
E 955Sucralose800only essoblaten — wafer paper
E 960Steviol glycosides330(60)only essoblaten — wafer paper
E 961Neotame60only essoblaten — wafer paper
E 962Salt of aspartame-acesulfame1000(11)b (49) (50)only essoblaten — wafer paper
E 950Acesulfame K1000only fine bakery products for special nutritional uses
E 951Aspartame1700only fine bakery products for special nutritional uses
E 952Cyclamic acid and its Na and Ca salts1600(51)only fine bakery products for special nutritional uses
E 954Saccharin and its Na, K and Ca salts170(52)only fine bakery products for special nutritional uses
E 955Sucralose700only fine bakery products for special nutritional uses
E 959Neohesperidine DC150only fine bakery products for special nutritional uses
E 961Neotame55only fine bakery products for special nutritional uses
E 962Salt of aspartame-acesulfame1000(11)a (49) (50)only fine bakery products for special nutritional uses
E 964Polyglycitol syrup300000only energy-reduced or with no added sugarPeriod of application:From 29 November 2012
(1):The additives may be added individually or in combination
(2):The maximum level is applicable to the sum and the levels are expressed as the free acid
(4):The maximum level is expressed as P2O5
(6):Propionic acid and its salts may be present in certain fermented products resulting from the fermentation process following good manufacturing practice
(11):Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent
(41):Expressed on fat basis
(49):The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)
(50):The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951
(51):Maximum usable levels are expressed in free acid
(52):Maximum usable levels are expressed in free imide
(25):The quantities of each of the colours E 122 and E 155 may not exceed 50 mg/kg or mg/l
(38):Expressed as aluminium
(46):As the sum of carnosol and carnosic acid
(60):Expressed as steviol equivalents
(76):Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013
08Meat
08.1Unprocessed meat
08.1.1Unprocessed meat other than meat preparations as defined by Regulation (EC) No 853/2004
E 129Allura Red AGquantum satisonly for the purpose of health marking
E 133Brilliant Blue FCFquantum satisonly for the purpose of health marking
E 155Brown HTquantum satisonly for the purpose of health marking
08.1.2Meat preparations as defined by Regulation (EC) No 853/2004
E 120Cochineal, Carminic acid, Carmines100only breakfast sausages with a minimum cereal content of 6 % and burger meat with a minimum vegetable and/or cereal content of 4 % mixed within the meat; In these products, the meat is minced in such a way so that the muscle and fat tissue are completely dispersed, so that fibre makes an emulsion with the fat, giving those products their typical appearance
E 129Allura Red AG25only breakfast sausages with a minimum cereal content of 6 % and burger meat with a minimum vegetable and/or cereal content of 4 % mixed within the meat; In these products, the meat is minced in such a way so that the muscle and fat tissue are completely dispersed, so that fibre makes an emulsion with the fat, giving those products their typical appearance
E 150a-dCaramelsquantum satisonly breakfast sausages with a minimum cereal content of 6 % and burger meat with a minimum vegetable and/or cereal content of 4 % mixed within the meat; In these products, the meat is minced in such a way so that the muscle and fat tissue are completely dispersed, so that fibre makes an emulsion with the fat, giving those products their typical appearance
E 220-228Sulphur dioxide — sulphites450(1) (3)only breakfast sausages; Burger meat with a minimum vegetable and/or cereal content of 4 % mixed within the meat
E 220-228Sulphur dioxide — sulphites450(1) (3)only salsicha fresca, longaniza fresca, butifarra fresca
E 261Potassium acetatesquantum satisonly prepacked preparations of fresh minced meatPeriod of application:From 6 February 2013
E 262Sodium acetatesquantum satisonly prepacked preparations of fresh minced meat
E 300Ascorbic acidquantum satisonly gehakt and prepacked preparations of fresh minced meat
E 301Sodium ascorbatequantum satisonly gehakt and prepacked preparations of fresh minced meat
E 302Calcium ascorbatequantum satisonly gehakt and prepacked preparations of fresh minced meat
E 325Sodium lactatequantum satisonly prepacked preparations of fresh minced meat
E 326Potassium lactatequantum satisonly prepacked preparations of fresh minced meat
E 330Citric acidquantum satisonly gehakt and prepacked preparations of fresh minced meat
E 331Sodium citratesquantum satisonly gehakt and prepacked preparations of fresh minced meat
E 332Potassium citratesquantum satisonly gehakt and prepacked preparations of fresh minced meat
E 333Calcium citratesquantum satisonly gehakt and prepacked preparations of fresh minced meat
E 338-452Phosphoric acid — phosphates — di-, tri- and polyphosphates5000(1) (4)only breakfast sausages; in this product, the meat is minced in such a way so that the muscle and fat tissue are completely dispersed, so that fibre makes an emulsion with the fat, giving the product its typical appearance
E 553bTalcquantum satisonly surface treatment of sausages
(1):The additives may be added individually or in combination
(3):Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present
(4):The maximum level is expressed as P2O5
08.2Processed meat
08.2.1Non-heat-treated processed meat
Group IAdditives
E 100Curcumin20only sausages
E 100Curcuminquantum satisonly pasturmas
E 101Riboflavinsquantum satisonly pasturmas
E 110Sunset yellow FCF/Orange Yellow S15only sobrasada
E 120Cochineal, Carminic acid, Carmines100only sausagesPeriod of application:until 31 July 2014
E 120Cochineal, Carminic acid, Carmines100(66)only sausagesPeriod of application:from 1 August 2014
E 120Cochineal, Carminic acid, Carmines200only chorizo sausage/salchichon
E 120Cochineal, Carminic acid, Carminesquantum satisonly pasturmasPeriod of application:until 31 July 2014
E 120Cochineal, Carminic acid, Carminesquantum satis(66)only pasturmasPeriod of application:from 1 August 2014
E 124Ponceau 4R, Cochineal Red A50only chorizo sausage/salchichon
E 124Ponceau 4R, Cochineal Red A200only sobrasada
E 150a-dCaramelsquantum satisonly sausages
E 160aCarotenes20only sausages
E 160cPaprika extract, capsanthin, capsorubin10only sausages
E 162Beetroot Red, betaninquantum satisonly sausages
E 200-219Sorbic acid — sorbates; Benzoic acid — benzoates; p-hydroxybenzoatesquantum satis(1) (2)only surface treatment of dried meat products
E 235Natamycin1(8)only surface treatment of dried cured sausages
E 249-250Nitrites150(7)
E 251-252Nitrates150(7)
E 315Erythorbic acid500only cured meat products and preserved meat products
E 316Sodium erythorbate500only cured meat products and preserved meat products
E 310-320Gallates, TBHQ and BHA200(1) (13)only dehydrated meat
E 315Erythorbic acid500(9)only cured products and preserved products
E 316Sodium erythorbate500(9)only cured products and preserved products
E 338-452Phosphoric acid — phosphates — di-, tri- and polyphosphates5000(1) (4)
E 392Extracts of rosemary100(46)only dried sausages
E 392Extracts of rosemary15(46)only meat with a fat content not higher than 10 %, excluding dried sausages
E 392Extracts of rosemary150(41) (46)only meat with a fat content higher than 10 %, excluding dried sausages
E 392Extracts of rosemary150(46)only dehydrated meat
E 553bTalcquantum satissurface treatment of sausages
E 959Neohesperidine DC5as flavour enhancer only
(1):The additives may be added individually or in combination
(2):The maximum level is applicable to the sum and the levels are expressed as the free acid
(4):The maximum level is expressed as P2O5
(7):Maximum amount that may be added during manufacturing
(8):mg/dm2 surface, not present at a depth of 5 mm
(9):E 315 and E 316 are authorised individually or in combination, maximum limit is expressed as erythorbic acid
(13):Maximum limit expressed on fat
(41):Expressed on fat basis
(46):As the sum of carnosol and carnosic acid
(66):Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013
08.2.2Heat-treated processed meat
Group IAdditivesexcept foie gras, foie gras entier, blocs de foie gras, Libamáj, libamáj egészben, libamáj tömbben
E 100Curcumin20only sausages, pâtés and terrines
E 120Cochineal, Carminic acid, Carmines100only sausages, patés and terrinesPeriod of application:until 31 July 2014
E 120Cochineal, Carminic acid, Carmines100(66)only sausages, patés and terrinesPeriod of application:from 1 August 2014
E 129Allura Red AG25only luncheon meat
E 150a-dCaramelsquantum satisonly sausages, pâtés and terrines
E 160aCarotenes20only sausages, pâtés and terrines
E 160cPaprika extract, capsanthin, capsorubin10only sausages, pâtés and terrines
E 162Beetroot Red, betaninquantum satisonly sausages, pâtés and terrines
E 200-203; 214-219Sorbic acid — sorbates; p-hydroxybenzoates1000(1) (2)only pâté
E 200-203Sorbic acid — sorbates1000(1) (2)only aspic
E 200-219Sorbic acid — sorbates, Benzoic acid — benzoates;p-hydroxybenzoatesquantum satis(1) (2)only surface treatment of dried meat products
E 210-213Benzoic acid — benzoates500(1) (2)only aspic
E 235Natamycin1(8)only surface treatment of dried cured sausages
E 249-250Nitrites150(7) (59)Except sterilised meat products (Fo > 3,00)
E 249-250Nitrites100(7) (58) (59)only sterilised meat products (Fo > 3,00)
E 300Ascorbic acidquantum satisonly foie gras, foie gras entier, blocs de foie gras / Libamáj, libamáj egészben, libamáj tömbben
E 301Sodium ascorbatequantum satisonly foie gras, foie gras entier, blocs de foie gras / Libamáj, libamáj egészben, libamáj tömbben
E 315Erythorbic acid500(9)only cured meat products and preserved meat products
E 316Sodium erythorbate500(9)only cured meat products and preserved meat products
E 338-452Phosphoric acid — phosphates — di-, tri- and polyphosphates5000(1) (4)except foie gras, foie gras entier, blocs de foie gras, Libamáj, libamáj egészben, libamáj tömbben
E 385Calcium disodium ethylene diamine tetra-acetate (Calcium disodium EDTA)250only libamáj, libamáj egészben, libamáj tömbben
E 392Extracts of rosemary15(46)only meat with a fat content not higher than 10 %, excluding dried sausages
E 392Extracts of rosemary150(41) (46)only meat with a fat content higher than 10 %, excluding dried sausages
E 392Extracts of rosemary100(46)only dried sausages
E 392Extracts of rosemary150(46)Only dehydrated meat
E 427Cassia gum1500
E 473-474Sucrose esters of fatty acids — sucroglycerides5000(1), (41)except foie gras, foie gras entier, blocs de foie gras, Libamáj, libamáj egészben, libamáj tömbben
E 481-482Stearoyl-2-lactylates4000(1)only minced and diced canned meat products
E 553bTalcquantum satissurface treatment of sausages only
E 959Neohesperidine DC5as flavour enhancer only, except for foie gras, foie gras entier, blocs de foie gras, Libamáj, libamáj egészben, libamáj tömbben
(1):The additives may be added individually or in combination
(2):The maximum level is applicable to the sum and the levels are expressed as the free acid
(4):The maximum level is expressed as P2O5
(7):Maximum amount that may be added during manufacturing
(8):mg/dm2 surface (not present at a depth of 5 mm)
(9):E 315 and E 316 are authorised individually or in combination, maximum limit is expressed as erythorbic acid
(41):Expressed on fat basis
(46):As the sum of carnosol and carnosic acid
(58):Fo-value 3 is equivalent to 3 minutes heating at 121 °C (reduction of the bacterial load of one billion spores in each 1000 cans to one spore in a thousand cans)
(59):Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment
(66):Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013
08.2.3Casings and coatings and decorations for meat
Group IAdditives
Group IIColours at quantum satisquantum satisexcept edible external coating of pasturmas
Group IIIColours with combined maximum limit500only decorations and coatings except edible external coating of pasturmasPeriod of application:until 31 July 2014
Group IIIColours with combined maximum limit500(78)only decorations and coatings except edible external coating of pasturmasPeriod of application:from 1 August 2014
Group IIIColours with combined maximum limitquantum satisonly edible casingsPeriod of application:Until 31 July 2014
Group IIIColours with combined maximum limitquantum satis(78)only edible casingsPeriod of application:From 1 August 2014
E 100Curcuminquantum satisonly edible external coating of pasturmas
E 101Riboflavinsquantum satisonly edible external coating of pasturmas
E 120Cochineal, Carminic acid, Carminesquantum satisonly edible external coating of pasturmasPeriod of application:until 31 July 2014
E 120Cochineal, Carminic acid, Carminesquantum satis(78)only edible external coating of pasturmasPeriod of application:from 1 August 2014
E 160bAnnatto, Bixin, Norbixin20
E 104Quinoline Yellow50(61)only decorations and coatings except edible external coating of pasturmas
E 110Sunset Yellow FCF/Orange Yellow S35(61)only decorations and coatings except edible external coating of pasturmas
E 124Ponceau 4R, Cochineal Red A55(61)only decorations and coatings except edible external coating of pasturmas
E 160dLycopene500only decorations and coatings except edible external coating of pasturmas
E 104Quinoline Yellow10(62)only edible casings
E 160dLycopene30only edible casings
E 200-203Sorbic acid — sorbatesquantum satisonly collagen-based casings with water activity greater than 0,6
E 200-203; 214-219Sorbic acid — sorbates; p-hydroxybenzoates1000(1) (2)only jelly coatings of meat products (cooked, cured or dried)
E 338-452Phosphoric acid — phosphates — di-, tri- and polyphosphates4000(1) (4)only glazings for meat
E 339Sodium phosphates12600(4) (80)only in natural casings for sausages
(1):The additives may be added individually or in combination
(2):The maximum level is applicable to the sum and the levels are expressed as the free acid
(4):The maximum level is expressed as P2O5
(61):The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III
(62):The total quantity of E 104 and the colours in Group III shall not exceed the maximum listed for Group III
(78):Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 10 mg/kg. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013
(80):Carry-over in the final product shall not exceed 250 mg/kg
08.2.4Traditionally cured meat products with specific provisions concerning nitrites and nitrates
08.2.4.1Traditional immersion cured products (Meat products cured by immersion in a curing solution containing nitrites and/or nitrates, salt and other components)
E 249-250Nitrites175(39)only Wiltshire bacon and similar products: Meat is injected with curing solution followed by immersion curing for 3 to 10 days. The immersion brine solution also includes microbiological starter cultures
E 251-252Nitrates250(39) (59)only Wiltshire bacon and similar products: Meat is injected with curing solution followed by immersion curing for 3 to 10 days. The immersion brine solution also includes microbiological starter cultures
E 249-250Nitrites100(39)only Wiltshire ham and similar products: Meat is injected with curing solution followed by immersion curing for 3 to 10 days. The immersion brine solution also includes microbiological starter cultures
E 251-252Nitrates250(39) (59)only Wiltshire ham and similar products: Meat is injected with curing solution followed by immersion curing for 3 to 10 days. The immersion brine solution also includes microbiological starter cultures
E 249-250Nitrites175(39)only Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinho fumado and similar products: Immersion cured for 3 to 5 days. Product is not heat-treated and has a high water activity
E 251-252Nitrates250(39) (59)only Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinho fumado and similar products: Immersion cured for 3 to 5 days. Product is not heat-treated and has a high water activity
E 249-250Nitrites50(39)only cured tongue: Immersion cured for at least 4 days and pre-cooked
E 251-252Nitrates10(39) (59)only cured tongue: Immersion cured for at least 4 days and pre-cooked
E 249-250Nitrites150(7)only kylmâsavustettu poronliha/kallrökt renkött: Meat is injected with curing solution followed by immersion curing. Curing time is 14 to 21 days followed by maturation in cold-smoke for 4 to 5 weeks
E 251-252Nitrates300(7)only kylmâsavustettu poronliha/kallrökt renkött: Meat is injected with curing solution followed by immersion curing. Curing time is 14 to 21 days followed by maturation in cold-smoke for 4 to 5 weeks
E 249-250Nitrites150(7)only bacon, filet de bacon and similar products: Immersion cured for 4 to 5 days at 5 to 7 °C, matured for typically 24 to 40 hours at 22 °C, possibly smoked for 24 hrs at 20 to 25 °C and stored for 3 to 6 weeks at 12 to 14 °C
E 251-252Nitrates250(7) (40) (59)only bacon, filet de bacon and similar products: Immersion cured for 4 to 5 days at 5 to 7 °C, matured for typically 24 to 40 hours at 22 °C, possibly smoked for 24 hrs at 20 to 25 °C and stored for 3 to 6 weeks at 12 to 14 °C.
E 249-250Nitrites50(39)only rohschinken, nassgepökelt and similar products: Curing time depending on the shape and weight of meat pieces for approximately 2 days/kg followed by stabilisation/maturation
E 251-252Nitrates250(39)only rohschinken, nassgepökelt and similar products: Curing time depending on the shape and weight of meat pieces for approximately 2 days/kg followed by stabilisation/maturation
(7):Maximum added amount
(39):Maximum residual amount, residue level at the end the production process
(40):Without added nitrites
(59):Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment
08.2.4.2Traditional dry cured products. (Dry curing process involves dry application of curing mixture containing nitrites and/or nitrates, salt and other components to the surface of the meat followed by a period of stabilisation/maturation).
E 249-250Nitrites175(39)only dry cured bacon and similar products Dry curing followed by maturation for at least 4 days
E 251-252Nitrates250(39) (59)only dry cured bacon and similar products: Dry curing followed by maturation for at least 4 days
E 249-250Nitrites100(39)only dry cured ham and similar products: Dry curing followed by maturation for at least 4 days
E 251-252Nitrates250(39) (59)only dry cured ham and similar products: Dry curing followed by maturation for at least 4 days
E 251-252Nitrates250(39) (59)only jamon curado, paleta curada, lomo embuchado y cecina and similar products: Dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days
E 249-250Nitrites100(39)only presunto, presunto da pa and paio do lombo and similar products: Dry cured for 10 to 15 days followed by a 30 to 45-day stabilisation period and a maturation period of at least 2 month
E 251-252Nitrates250(39) (59)only presunto, presunto da pa and paio do lombo and similar products: Dry cured for 10 to 15 days followed by a 30 to 45-day stabilisation period and a maturation period of at least 2 months
E 251-252Nitrates250(39) (40) (59)only jambon sec, jambon sel and other similar dried cured products: Dry cured for 3 days + 1 day/kg followed by a 1-week post-salting period and an ageing/ripening period of 45 days to 18 months
E 249-250Nitrites50(39)only rohschinken, trockengepökelt and similar products: Curing time depending on the shape and weight of meat pieces for approximately 10 to 14 days followed by stabilisation/maturation
E 251-252Nitrates250(39) (59)only rohschinken, trockengepökelt and similar products: Curing time depending on the shape and weight of meat pieces for approximately 10 to 14 days followed by stabilisation/maturation
(39):Maximum residual amount, residue level at the end the production process
(40):Without added nitrites
(59):Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment
08.2.4.3Other traditionally cured products. (Immersion and dry cured processes used in combination or where nitrite and/or nitrate is included in a compound product or where the curing solution is injected into the product prior to cooking)
E 249-250Nitrites50(39)only rohschinken, trocken-/nasgepökelt and similar products: Dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approximately 14 to 35 days followed by stabilisation/maturation
E 251-252Nitrates250(39) (59)only rohschinken, trocken-/nasgepökelt and similar products: Dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approximately 14 to 35 days followed by stabilisation/maturation
E 249-250Nitrites50(39)only jellied veal and brisket: Injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hours
E 251-252Nitrates10(39) (59)only jellied veal and brisket: Injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hours
E 251-252Nitrates300(40) (7)only rohwürste (salami and kantwurst): Product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7
E 251-252Nitrates250(40) (7) (59)only Salchichon y chorizo traducionales de larga curacion and similar products: Maturation period of at least 30 days
E 249-250Nitrites180(7)only vysočina, selský salám, turistický trvanlivý salám, poličan, herkules, lovecký salám, dunjaská klobása, paprikás and similar products: Dried product cooked to 70 °C followed by 8 to 12-day drying and smoking process. Fermented product subject to 14 to 30-day three-stage fermentation process followed by smoking
E 251-252Nitrates250(40) (7) (59)only saucissons sec and similar products: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18 to 22 °C or lower (10 to 12 °C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7
(7):Maximum added amount
(39):Maximum residual amount, residue level at the end the production process
(40):Without added nitrites
(59):Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment
09Fish and fisheries products
09.1Unprocessed fish and fisheries products
09.1.1Unprocessed fish
Group IVPolyolsquantum satisonly frozen and deep-frozen unprocessed fish for purposes other than sweetening
E 300Ascorbic acidquantum satis
E 301Sodium ascorbatequantum satis
E 302Calcium ascorbatequantum satis
E 315Erythorbic acid1500(9)only frozen and deep-frozen fish with red skin
E 316Sodium erythorbate1500(9)only frozen and deep-frozen fish with red skin
E 330Citric acidquantum satis
E 331Sodium citratesquantum satis
E 332Potassium citratesquantum satis
E 333Calcium citratesquantum satis
E 338-452Phosphoric acid — phosphates — di-, tri- and polyphosphates5000(1) (4)only frozen and deep-frozen fish fillets
(1):The additives may be added individually or in combination
(4):The maximum level is expressed as P2O5
(9):E 315 and E 316 are authorised individually or in combination, maximum limit is expressed as erythorbic acid
09.1.2Unprocessed molluscs and crustaceans
Group IVPolyolsquantum satisonly frozen and deep-frozen unprocessed crustaceans, molluscs and cephalopods; for purposes other than sweetening
E 220-228Sulphur dioxide — sulphites150(3) (10)only fresh, frozen and deep-frozen crustaceans and cephalopods; crustaceans of the Penaeidae, Solenoceridae and Aristaeidae family up to 80 units
E 220-228Sulphur dioxide — sulphites200(3) (10)only crustaceans of the Penaeidae, Solenoceridae and Aristaeidae family between 80 and 120 units
E 220-228Sulphur dioxide — sulphites300(3) (10)only crustaceans of the Penaeidae, Solenoceridae and Aristaeidae family over 120 units
E 300Ascorbic acidquantum satis
E 301Sodium ascorbatequantum satis
E 302Calcium ascorbatequantum satis
E 330Citric acidquantum satis
E 331Sodium citratesquantum satis
E 332Potassium citratesquantum satis
E 333Calcium citratesquantum satis
E 338-452Phosphoric acid — phosphates — di-, tri- and polyphosphates5000(1) (4)only frozen and deep-frozen molluscs and crustaceans
E 385Calcium disodium ethylene diamine tetra-acetate (Calcium disodium EDTA)(75)only frozen and deep-frozen crustaceans
E 5864-Hexylresorcinol2(42)only in fresh, frozen or deep-frozen crustacean meat
(1):The additives may be added individually or in combination
(3):Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present
(4):The maximum level is expressed as P2O5
(10):Maximum limits in edible parts
(42):As a residue
09.2Processed fish and fishery products including molluscs and crustaceans
Group IAdditives
Group IIColours at quantum satisquantum satisonly surimi and similar products and salmon substitutes
Group IIIColours with combined maximum limit500only surimi and similar products and salmon substitutes
E 100Curcumin100(35)only fish paste and crustacean paste
E 101Riboflavinsquantum satisonly fish paste and crustacean paste
E 102Tartrazine100(35)only fish paste and crustacean paste
E 104Quinoline Yellow100(35)only fish paste and crustacean paste
E 110Sunset Yellow FCF/Orange Yellow S100(35)only fish paste and crustacean paste
E 110Sunset Yellow FCF/Orange Yellow S200(63)only in salmon substitutes based on Theragra chalcogramma and Pollachius virens
E 120Cochineal, Carminic acid, Carmines100(35)only fish paste and crustacean paste
E 122Azorubine, Carmoisine100(35)only fish paste and crustacean paste
E 124Ponceau 4R, Cochineal Red A100(35)only fish paste and crustacean paste
E 124Ponceau 4R, Cochineal Red A200(63)only in salmon substitutes based on Theragra chalcogramma and Pollachius virens
E 140Chlorophylls, Chlorophyllinsquantum satisonly fish paste and crustacean paste
E 141Copper complexes of chlorophylls and chlorophyllinsquantum satisonly fish paste and crustacean paste
E 142Green S100(35)only fish paste and crustacean paste
E 150a-dCaramelsquantum satisonly fish paste and crustacean paste
E 151Brilliant Black BN, Black BN100(35)only fish paste and crustacean paste
E 153Vegetable carbonquantum satisonly fish paste and crustacean paste
E 160aCarotenesquantum satisonly fish paste and crustacean paste
E 160cPaprika extract, capsanthin, capsorubinquantum satisonly fish paste and crustacean paste
E 160eBeta-apo-8′-carotenal (C 30)100(35)only fish paste and crustacean paste
E 161bLutein100(35)only fish paste and crustacean paste
E 162Beetroot Red, betaninquantum satisonly fish paste and crustacean paste
E 163Anthocyaninsquantum satisonly fish paste and crustacean paste
E 170Calcium carbonatequantum satisonly fish paste and crustacean paste
E 171Titanium dioxidequantum satisonly fish paste and crustacean paste
E 172Iron oxides and hydroxidesquantum satisonly fish paste and crustacean paste
E 100Curcumin250(36)only precooked crustacean
E 101Riboflavinsquantum satisonly precooked crustacean
E 102Tartrazine250(36)only precooked crustacean
E 110Sunset Yellow FCF/Orange Yellow S250(36)only precooked crustacean
E 120Cochineal, Carminic acid, Carmines250(36)only precooked crustacean
E 122Azorubine, Carmoisine250(36)only precooked crustacean
E 124Ponceau 4R, Cochineal Red A250(36)only precooked crustacean
E 129Allura Red AG250(36)only precooked crustacean
E 140Chlorophylls, Chlorophyllinsquantum satisonly precooked crustacean
E 141Copper complexes of chlorophylls and chlorophyllinsquantum satisonly precooked crustacean
E 142Green S250(36)only precooked crustacean
E 150a-dCaramelsquantum satisonly precooked crustacean
E 151Brilliant Black BN, Black BN250(36)only precooked crustacean
E 153Vegetable carbonquantum satisonly precooked crustacean
E 155Brown HTquantum satisonly precooked crustacean
E 160aCarotenesquantum satisonly precooked crustacean
E 160cPaprika extract, capsanthin, capsorubinquantum satisonly precooked crustacean
E 160eBeta-apo-8′-carotenal (C 30)250(36)only precooked crustacean
E 161bLutein250(36)only precooked crustacean
E 162Beetroot Red, betaninquantum satisonly precooked crustacean
E 163Anthocyaninsquantum satisonly precooked crustacean
E 171Titanium dioxidequantum satisonly precooked crustacean
E 100Curcumin100(37)only smoked fish
E 101Riboflavinsquantum satisonly smoked fish
E 102Tartrazine100(37)only smoked fish
E 110Sunset Yellow FCF/Orange Yellow S100(37)only smoked fish
E 120Cochineal, Carminic acid, Carmines100(37)only smoked fish
E 124Ponceau 4R, Cochineal Red A100(37)only smoked fish
E 141Copper complexes of chlorophylls and chlorophyllinsquantum satisonly smoked fish
E 151Brilliant Black BN, Black BN100(37)only smoked fish
E 153Vegetable carbonquantum satisonly smoked fish
E 160aCarotenesquantum satisonly smoked fish
E 160bAnnatto, Bixin, Norbixin10only smoked fish
E 160cPaprika extract, capsanthin, capsorubinquantum satisonly smoked fish
E 160eBeta-apo-8′-carotenal (C 30)100(37)only smoked fish
E 171Titanium dioxidequantum satis
E 172Iron oxides and hydroxidesquantum satis
E 163Anthocyaninsquantum satis(37)only smoked fish
E 160dLycopene10only salmon substitute
E 160dLycopene30only fish and crustacean paste, pre-cooked crustaceans, surimi, smoked fish
E 200-203Sorbic acid — sorbates1000(1) (2)aspic
E 200-213Sorbic acid — sorbates; Benzoic acid — benzoates200(1) (2)only salted, dried fish
E 200-213Sorbic acid — sorbates; Benzoic acid — benzoates2000(1) (2)only semi-preserved fish and fisheries products including crustaceans, molluscs, surimi and fish/crustacean paste; cooked crustaceans and molluscs
E 200-213Sorbic acid — sorbates; Benzoic acid — benzoates6000only cooked Crangon crangon and Crangon vulgaris
E 210-213Benzoic acid — benzoates1000(1) (2)only cooked crustaceans and molluscs
E 220-228Sulphur dioxide — sulphites50(3) (10)only cooked crustaceans and cephalopods
E 220-228Sulphur dioxide — sulphites135(3) (10)only cooked crustaceans of the Penaeidae, Solenoceridae and Aristaeidae family up to 80 units
E 220-228Sulphur dioxide — sulphites180(3) (10)only cooked crustaceans of the Penaeidae, Solenoceridae and Aristaeidae family between 80 and 120 units
E 220-228Sulphur dioxide — sulphites200(3)only dried salted fish of the "Gadidae" species
E 220-228Sulphur dioxide — sulphites270(3) (10)only cooked crustaceans of the Penaeidae, Solenoceridae and Aristaeidae family over 120 units
E 251-252Nitrates500only pickled herring and sprat
E 315Erythorbic acid1500(9)only preserved and semi-preserved fish products
E 316Sodium erythorbate1500(9)only preserved and semi-preserved fish products
E 392Extracts of rosemary15(46)only fish and fishery products including molluscs and crustaceans with a fat content not higher than 10 %
E 392Extracts of rosemary150(41) (46)only fish and fishery products including molluscs and crustaceans with a fat content higher than 10 %
E 450Diphosphates5000(4), (79)only salted fish of the Gadidae family that have been pre-salted by injecting and/or brine salting with an at least 18 % salt solution and often followed by dry saltingPeriod of application:from 31 December 2013
E 451Triphosphates5000(4), (79)only salted fish of the Gadidae family that have been pre-salted by injecting and/or brine salting with an at least 18 % salt solution and often followed by dry saltingPeriod of application:from 31 December 2013
E 452Polyphosphates5000(4), (79)only salted fish of the Gadidae family that have been pre-salted by injecting and/or brine salting with an at least 18 % salt solution and often followed by dry saltingPeriod of application:from 31 December 2013
E 950Acesulfame K200only sweet-sour preserves and semi-preserves of fish and marinades of fish, crustaceans and molluscs
E 951Aspartame300only sweet-sour preserves and semi-preserves of fish and marinades of fish, crustaceans and molluscs
E 954Saccharin and its Na, K and Ca salts160only sweet-sour preserves and semi-preserves of fish and marinades of fish, crustaceans and molluscs
E 955Sucralose120only sweet-sour preserves and semi-preserves of fish and marinades of fish, crustaceans and molluscs
E 959Neohesperidine DC30only sweet-sour preserves and semi-preserves of fish and marinades of fish, crustaceans and molluscs
E 960Steviol glycosides200(60)only sweet-sour preserves and semi preserves of fish and marinades of fish, crustaceans and molluscs
E 961Neotame10only sweet-sour preserves and semi-preserves of fish and marinades of fish, crustaceans and molluscs
E 962Salt of aspartame-acesulfame200(11)aonly sweet-sour preserves and semi-preserves of fish and marinades of fish, crustaceans and molluscs
E 338-452Phosphoric acid — phosphates — di-, tri- and polyphosphates1000(1) (4)only canned crustaceans products; surimi and similar products
E 338-452Phosphoric acid — phosphates — di-, tri- and polyphosphates5000(1) (4)only fish and crustacean paste and in processed frozen and deep-frozen molluscs and crustaceans
E 385Calcium disodium ethylene diamine tetra-acetate (Calcium disodium EDTA)75only canned and bottled fish, crustaceans and molluscs
(1):The additives may be added individually or in combination
(2):The maximum level is applicable to the sum and the levels are expressed as the free acid
(3):Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present
(4):The maximum level is expressed as P2O5
(9):E 315 and E 316 are authorised individually or in combination, maximum limit is expressed as erythorbic acid
(10):Maximum limits in edible parts
(11):Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent
(35):Maximum individually or for the combination of E 100, E 102, E 120, E 122, E 142, E 151, E 160e, E 161b
(36):Maximum individually or for the combination of E 100, E 102, E 120, E 122, E 129, E 142, E 151, E 160e, E 161b
(37):Maximum individually or for the combination of E 100, E 102, E 120, E 151, E 160e
(41):Expressed on fat basis
(46):As the sum of carnosol and carnosic acid
(60):Expressed as steviol equivalents
(63):The total quantity of E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III
(79):The maximum level applies to the sum of E 450, E 451 and E 452 used individually or in a combination
09.3Fish roe
Group IAdditivesonly processed fish roe
Group IIColours at quantum satisquantum satisexcept Sturgeons’ eggs (Caviar)
Group IIIColours with combined maximum limit300except Sturgeons’ eggs (Caviar)
E 104Quinoline Yellow200(61)except Sturgeons’ eggs (Caviar)
E 110Sunset Yellow FCF/Orange Yellow S200(61)except Sturgeons’ eggs (Caviar)
E 123Amaranth30except Sturgeons' eggs (Caviar)Period of application:until 31 July 2014
E 123Amaranth30(68)except Sturgeons' eggs (Caviar)Period of application:from 1 August 2014
E 124Ponceau 4R, Cochineal Red A200(61)except Sturgeons’ eggs (Caviar)
E 160dLycopene30except Sturgeons’ eggs (Caviar)
E 200-213Sorbic acid — sorbates; Benzoic acid — benzoates2000(1) (2)only semi-preserved fish products including fish roe products
E 284Boric acid4000(54)only Sturgeons’ eggs (Caviar)
E 285Sodium tetraborate (borax)4000(54)only Sturgeons’ eggs (Caviar)
E 315Erythorbic acid1500(9)only preserved and semi-preserved fish products
E 316Sodium erythorbate1500(9)only preserved and semi-preserved fish products
(1):The additives may be added individually or in combination
(2):The maximum level is applicable to the sum and the levels are expressed as the free acid
(9):E 315 and E 316 are authorised individually or in combination, maximum limit is expressed as erythorbic acid
(54):Expressed as boric acid
(61):The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III
(68):Maximum limit for aluminium coming from aluminium lakes of E 123 amaranth 10 mg/kg. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013
10Eggs and egg products
10.1Unprocessed eggs
The Food colours listed in Annex II, part B 1 may be used for the decorative colouring of egg shells or for the stamping of egg shells as provided in Regulation (EC) No 589/2008.Period of application:until 31 July 2014
The Food colours listed in Annex II, part B 1 may be used for the decorative colouring of egg shells or for the stamping of egg shells as provided in Regulation (EC) No 589/2008. (77)Period of application:from 1 August 2014
(77):Maximum limit for aluminium coming from all aluminium lakes "quantum satis". For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013
10.2Processed eggs and egg products
The Food colours listed in part B 1 of this Annex may be used for the decorative colouring of egg shellsPeriod of application:until 31 July 2014
The Food colours listed in part B 1 of this Annex may be used for the decorative colouring of egg shells (77)Period of application:from 1 August 2014
Group IAdditives
E 1505Triethyl citratequantum satisonly dried egg white
E 200-203Sorbic acid — sorbates1000(1) (2)only dehydrated and concentrated frozen and deep frozen egg products
E 200-213Sorbic acid — sorbates; Benzoic acid — benzoates5000(1) (2)only liquid egg (white, yolk or whole egg)
E 234Nisin6,25only pasteurised liquid egg (white, yolk or whole egg)
E 338-452Phosphoric acid — phosphates — di-, tri- and polyphosphates10000(1) (4)only liquid egg (white, yolk or whole egg)
E 392Extracts of rosemary200(46)
E 426Soybean hemicellulose10000only dehydrated and concentrated frozen and deep frozen egg products
E 475Polyglycerol esters of fatty acids1000
E 520-523Aluminium sulphates30(1) (38)only egg whitePeriod of application:until 31 January 2014
E 520Aluminium sulphate25(38)Liquid egg white for egg foams onlyPeriod of application:from 1 February 2014
E 553bTalc5400only on the surface of unpeeled coloured boiled eggsPeriod of application:From 13 August 2012
E 903Carnauba wax3600only on the surface of unpeeled coloured boiled eggsPeriod of application:From 13 August 2012
E 904Shellacquantum satisonly on the surface of unpeeled boiled eggsPeriod of application:From 13 August 2012
E 1505Triethyl citratequantum satis
(1):The additives may be added individually or in combination
(2):The maximum level is applicable to the sum and the levels are expressed as the free acid
(4):The maximum level is expressed as P2O5
(38):Expressed as aluminium
(46):As the sum of carnosol and carnosic acid
(77):Maximum limit for aluminium coming from all aluminium lakes "quantum satis". For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013
11Sugars, syrups, honey and table-top sweeteners
11.1Sugars and syrups as defined by Directive 2001/111/EC
E 220-228Sulphur dioxide — sulphites10(3)only sugars, except glucose syrup
E 220-228Sulphur dioxide — sulphites20(3)only glucose syrup, whether or not dehydrated
E 338-452Phosphoric acid — phosphates — di-, tri- and polyphosphates10000(4)only dried powdered foods
E 551-559Silicon dioxide – silicatesquantum satis(1)only foods in tablet and coated tablet formPeriod of application:until 31 January 2014
E 551-553Silicon dioxide – silicatesquantum satis(1)only foods in tablet and coated tablet formPeriod of application:from 1 February 2014
E 551-559Silicon dioxide – silicates10000(1)only dried powdered foodsPeriod of application:until 31 January 2014
E 551-553Silicon dioxide – silicates10000(1)only dried powdered foodsPeriod of application:from 1 February 2014
(1):The additives may be added individually or in combination
(3):Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present
(4):The maximum level is expressed as P2O5
11.2Other sugars and syrups
Group IAdditives
E 220-228Sulphur dioxide — sulphites40(3)
E 220-228Sulphur dioxide — sulphites70(3)only treacle and molasses
(3):Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present
11.3Honey as defined in Directive 2001/110/EC
11.4Table-top sweeteners
11.4.1Table-top sweeteners in liquid form
Group IVPolyolsquantum satis
E 950Acesulfame Kquantum satis
E 951Aspartamequantum satis
E 952Cyclamic acid and its Na and Ca saltsquantum satis
E 954Saccharin and its Na, K and Ca saltsquantum satis
E 955Sucralosequantum satis
E 957Thaumatinquantum satis
E 959Neohesperidine DCquantum satis
E 960Steviol glycosidesQS(60)
E 961Neotamequantum satis
E 962Salt of aspartame-acesulfamequantum satis
E 200-219Sorbic acid — sorbates; Benzoic acid — benzoates; p-hydroxybenzoates500(1) (2)only if the water content higher than 75 %
E 330Citric acidquantum satis
E 331Sodium citratesquantum satis
E 407Carrageenanquantum satis
E 410Locust bean gumquantum satis
E 412Guar gumquantum satis
E 413Tragacanthquantum satis
E 414Gum arabic (acacia gum)quantum satis
E 415Xanthan gumquantum satis
E 418Gellan gumquantum satis
E 422Glycerolquantum satis
E 440Pectinsquantum satis
E 460(i)Microcrystalline cellulosequantum satis
E 463Hydroxypropyl cellulosequantum satis
E 464Hydroxypropyl methyl cellulosequantum satis
E 465Ethyl methyl cellulosequantum satis
E 466Carboxy methyl cellulosequantum satis
E 500Sodium carbonatesquantum satis
E 501Potassium carbonatesquantum satis
E 575Glucono-delta-lactonequantum satis
E 640Glycine and its sodium saltquantum satis
(1):The additives may be added individually or in combination
(2):The maximum level is applicable to the sum and the levels are expressed as the free acid
(60):Expressed as steviol equivalents
11.4.2Table-top sweeteners in powder form
Group IVPolyolsquantum satis
E 950Acesulfame Kquantum satis
E 951Aspartamequantum satis
E 952Cyclamic acid and its Na and Ca saltsquantum satis
E 954Saccharin and its Na, K and Ca saltsquantum satis
E 955Sucralosequantum satis
E 957Thaumatinquantum satis
E 959Neohesperidine DCquantum satis
E 960Steviol glycosidesQS(60)
E 961Neotamequantum satis
E 962Salt of aspartame-acesulfamequantum satis
E 327Calcium lactatequantum satis
E 330Citric acidquantum satis
E 331Sodium citratesquantum satis
E 336Potassium tartratesquantum satis
E 341Calcium phosphatesquantum satis
E 407Carrageenanquantum satis
E 410Locust bean gumquantum satis
E 412Guar gumquantum satis
E 413Tragacanthquantum satis
E 414Gum arabic (acacia gum)quantum satis
E 415Xanthan gumquantum satis
E 418Gellan gumquantum satis
E 440Pectinsquantum satis
E 460Cellulosequantum satis
E 461Methyl cellulosequantum satis
E 463Hydroxypropyl cellulosequantum satis
E 464Hydroxypropyl methyl cellulosequantum satis
E 465Ethyl methyl cellulosequantum satis
E 466Carboxy methyl cellulosequantum satis
E 468Cross-linked sodium carboxy methyl cellulose50000
E 500Sodium carbonatesquantum satis
E 501Potassium carbonatesquantum satis
E 551-559Silicon dioxide – silicates10000(1)Period of application:until 31 January 2014
E 551-553Silicon dioxide – silicates10000(1)Period of application:from 1 February 2014
E 575Glucono-delta-lactonequantum satis
E 576Sodium gluconatequantum satis
E 577Potassium gluconatequantum satis
E 578Calcium gluconatequantum satis
E 640Glycine and its sodium saltquantum satis
E 1200Polydextrosequantum satis
E 1521Polyethylene glycolquantum satis
(1):The additives may be added individually or in combination
(60):Expressed as steviol equivalents
11.4.3Table-top sweeteners in tablets
Group IVPolyolsquantum satis
E 950Acesulfame Kquantum satis
E 951Aspartamequantum satis
E 952Cyclamic acid and its Na and Ca saltsquantum satis
E 954Saccharin and its Na, K and Ca saltsquantum satis
E 955Sucralosequantum satis
E 957Thaumatinquantum satis
E 959Neohesperidine DCquantum satis
E 960Steviol glycosidesQS(60)
E 961Neotamequantum satis
E 962Salt of aspartame-acesulfamequantum satis
E 296Malic acidquantum satis
E 330Citric acidquantum satis
E 331Sodium citratesquantum satis
E 334Tartaric acid (L(+)-)quantum satis
E 336Potassium tartratesquantum satis
E 414Gum arabic (acacia gum)quantum satis
E 440Pectinsquantum satis
E 460Cellulosequantum satis
E 460(i)Microcrystalline cellulosequantum satis
E 460(ii)Powdered cellulosequantum satis
E 461Methyl cellulosequantum satis
E 463Hydroxypropyl cellulosequantum satis
E 464Hydroxypropyl methyl cellulosequantum satis
E 465Ethyl methyl cellulosequantum satis
E 466Carboxy methyl cellulosequantum satis
E 468Cross-linked sodium carboxy methyl cellulose50000
E 470aSodium, potassium and calcium salts of fatty acidsquantum satis
E 470bMagnesium salts of fatty acidsquantum satis
E 471Mono- and diglycerides of fatty acidsquantum satis
E 500Sodium carbonatesquantum satis
E 501Potassium carbonatesquantum satis
E 551-559Silicon dioxide – silicatesquantum satisPeriod of application:until 31 January 2014
E 551-553Silicon dioxide – silicatesquantum satisPeriod of application:from 1 February 2014
E 575Glucono-delta-lactonequantum satis
E 576Sodium gluconatequantum satis
E 577Potassium gluconatequantum satis
E 578Calcium gluconatequantum satis
E 640Glycine and its sodium saltquantum satis
E 1200Polydextrosequantum satis
E 1201Polyvinylpyrrolidonequantum satis
E 1202Polyvinylpolypyrrolidonequantum satis
E 1521Polyethylene glycolquantum satis
(60):Expressed as steviol equivalents
12Salts, spices, soups, sauces, salads and protein products
12.1Salt and salt substitutes
12.1.1Salt
E 170Calcium carbonatequantum satis
E 338-452Phosphoric acid — phosphates — di-, tri- and polyphosphates10000(1) (4)
E 535-538Ferrocyanides20(1) (57)
E 500Sodium carbonatesquantum satis
E 504Magnesium carbonatesquantum satis
E 511Magnesium chloridequantum satisonly sea-salt
E 530Magnesium oxidequantum satis
E 551-559Silicon dioxide – silicates10000Period of application:until 31 January 2014
E 551-553Silicon dioxide – silicates10000Period of application:from 1 February 2014
E 554Sodium aluminium silicate20 mg/kg carry over in cheese(38)Only for salt intended for surface treatment of ripened cheese, food category 01.7.2Period of application:from 1 February 2014
(1):The additives may be added individually or in combination
(4):The maximum level is expressed as P2O5
(57):The maximum level is expressed as anhydrous potassium ferrocyanide
(38):Expressed as aluminium
12.1.2Salt substitutes
Group IAdditives
E 338-452Phosphoric acid — phosphates — di-, tri- and polyphosphates10000(1) (4)
E 535-538Ferrocyanides20(1) (57)
E 551-559Silicon dioxide – silicates20000Period of application:until 31 January 2014
E 551-553Silicon dioxide – silicates20000Period of application:from 1 February 2014
E 620-625Glutamic acid — glutamatesquantum satis
E 626-635Ribonucleotidesquantum satis
(1):The additives may be added individually or in combination
(4):The maximum level is expressed as P2O5
(57):The maximum level is expressed as anhydrous potassium ferrocyanide
12.2Herbs, spices, seasonings
12.2.1Herbs and spices
E 220-228Sulphur dioxide — sulphites150(3)only cinnamon (Cinnamomum ceylanicum)
E 460Cellulosequantum satisonly when dried
E 470aSodium, potassium and calcium salts of fatty acidsquantum satisonly when dried
(3):Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present
12.2.2Seasonings and condiments
Group IAdditives
Group IIColours at quantum satisquantum satisonly seasonings, for example curry powder, tandooriPeriod of application:until 31 July 2014
Group IIColours at quantum satisquantum satis(70)only seasonings, for example curry powder, tandooriPeriod of application:from 1 August 2014
Group IIIColours with combined maximum limit500only seasonings, for example curry powder, tandooriPeriod of application:until 31 July 2014
Group IIIColours with combined maximum limit500(70)only seasonings, for example curry powder, tandooriPeriod of application:from 1 August 2014
E 104Quinoline Yellow10(62)only seasonings, for example curry powder, tandoori
E 160dLycopene50
E 200-213Sorbic acid — sorbates; Benzoic acid — benzoates1000(1) (2)
E 220-228Sulphur dioxide — sulphites200(3)only citrus-juice-based seasonings
E 310-321Gallates, TBHQ, BHA and BHT200(1) (13)
E 392Extracts of rosemary200(41) (46)
E 551-559Silicon dioxide – silicates30000(1)only seasoningPeriod of application:until 31 January 2014
E 551-553Silicon dioxide – silicates30000(1)only seasoningPeriod of application:from 1 February 2014
E 620-625Glutamic acid — glutamatesquantum satis
E 626-635Ribonucleotidesquantum satis
(1):The additives may be added individually or in combination
(2):The maximum level is applicable to the sum and the levels are expressed as the free acid
(3):Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present
(13):Maximum limit expressed on fat
(41):Expressed on fat basis
(46):As the sum of carnosol and carnosic acid
(62):The total quantity of E 104 and the colours in Group III shall not exceed the maximum listed for Group III
(70):Maximum limit for aluminium coming from all aluminium lakes 120 mg/kg. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013
12.3Vinegars
Group IAdditives
E 150a-dCaramelsquantum satis
E 220-228Sulphur dioxide — sulphites170(3)only fermentation vinegar
(3):Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present
12.4Mustard
Group IAdditives
Group IIColours at quantum satisquantum satis
Group IIIColours with combined maximum limit300
Group IVPolyolsquantum satis
E 104Quinoline Yellow10(61)
E 110Sunset Yellow FCF/Orange Yellow S50(61)
E 124Ponceau 4R, Cochineal Red A35(61)
E 200-213Sorbic acid — sorbates; Benzoic acid — benzoates1000(1) (2)
E 220-228Sulphur dioxide — sulphites250(3)excluding Dijon mustard
E 220-228Sulphur dioxide — sulphites500(3)only Dijon mustard
E 392Extracts of rosemary100(41) (46)
E 950Acesulfame K350
E 951Aspartame350
E 954Saccharin and its Na, K and Ca salts320(52)
E 955Sucralose140
E 959Neohesperidine DC50
E 961Neotame12
E 962Salt of aspartame-acesulfame350(11)b (49) (50)
(1):The additives may be added individually or in combination
(2):The maximum level is applicable to the sum and the levels are expressed as the free acid
(3):Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present
(11):Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent
(41):Expressed on fat basis
(49):The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)
(50):The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951
(52):Maximum usable levels are expressed in free imide
(46):As the sum of carnosol and carnosic acid
(61):The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III
12.5Soups and broths
Group IAdditives
Group IIColours at quantum satisquantum satis
Group IIIColours with combined maximum limit50
E 160dLycopene20
E 200-213Sorbic acid — sorbates; Benzoic acid — benzoates500(1) (2)only liquid soups and broths (excluding canned)
E 310-320Gallates, TBHQ and BHA200(1) (13)only dehydrated soups and broths
E 338-452Phosphoric acid — phosphates — di-, tri- and polyphosphates3000(1) (4)
E 363Succinic acid5000
E 392Extracts of rosemary50(46)
E 427Cassia gum2500only dehydrated soups and broths
E 432-436Polysorbates1000(1)only soups
E 473-474Sucrose esters of fatty acids — sucroglycerides2000(1)
E 900Dimethyl polysiloxane10
E 950Acesulfame K110only energy-reduced soups
E 951Aspartame110only energy-reduced soups
E 954Saccharin and its Na, K and Ca salts110(52)only energy-reduced soups
E 955Sucralose45only energy-reduced soups
E 959Neohesperidine DC50only energy-reduced soups
E 960Steviol glycosides40(60)only energy-reduced soups
E 961Neotame5only energy-reduced soups
E 962Salt of aspartame-acesulfame110(11)b (49) (50)only energy-reduced soups
(1):The additives may be added individually or in combination
(2):The maximum level is applicable to the sum and the levels are expressed as the free acid
(4):The maximum level is expressed as P2O5
(11):Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent
(49):The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)
(50):The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951
(52):Maximum usable levels are expressed in free imide
(13):Maximum limit expressed on fat
(46):As the sum of carnosol and carnosic acid
(60):Expressed as steviol equivalents
12.6Sauces
Group IAdditives
Group IIColours at quantum satisquantum satisexcluding tomato-based sauces
Group IIIColours with combined maximum limit500including pickles, relishes, chutney and picalilli; excluding tomato-based saucesPeriod of application:until 31 July 2014
Group IIIColours with combined maximum limit500(65)including pickles, relishes, chutney and picalilli; excluding tomato-based saucesPeriod of application:from 1 August 2014
Group IVPolyolsquantum satis
E 104Quinoline Yellow20(64)including pickles, relishes, chutney and piccalilli; excluding tomato-based sauces
E 110Sunset Yellow FCF/Orange Yellow S30(64)only in pickles and piccalilli
E 160dLycopene50excluding tomato-based sauces
E 200-203Sorbic acid — sorbates2000(1) (2)only emulsified sauces with a fat content of less than 60 %
E 200-203Sorbic acid — sorbates1000(1) (2)only emulsified sauces with a fat content of 60 % or more
E 200-213Sorbic acid — sorbates; Benzoic acid — benzoates1000(1) (2)only emulsified sauces with a fat content of 60 % or more; non-emulsified sauces
E 200-213Sorbic acid — sorbates; Benzoic acid — benzoates2000(1) (2)only emulsified sauces with a fat content of less than 60 %
E 210-213Benzoic acid — benzoates1000(1) (2)only emulsified sauces with a fat content of less than 60 %
E 210-213Benzoic acid — benzoates500(1) (2)only emulsified sauces with a fat content of 60 % or more
E 310-320Gallates, TBHQ and BHA200(1) (13)
E 338-452Phosphoric acid — phosphates — di-, tri- and polyphosphates5000(1) (4)
E 385Calcium disodium ethylene diamine tetra-acetate (Calcium disodium EDTA)75only emulsified sauces
E 392Extracts of rosemary100(41) (46)
E 427Cassia gum2500
E 405Propane-1, 2-diol alginate8000
E 416Karaya gum10000only emulsified sauces
E 423Octenyl succinic acid modified gum arabic10000
E 426Soybean hemicellulose30000only emulsified sauces
E 432-436Polysorbates5000(1)only emulsified sauces
E 473-474Sucrose esters of fatty acids — sucroglycerides10000(1)
E 476Polyglycerol polyricinoleate4000only dressings
E 491-495Sorbitan esters5000(1)only emulsified sauces
E 950Acesulfame K350
E 951Aspartame350
E 954Saccharin and its Na, K and Ca salts160(52)
E 955Sucralose450
E 959Neohesperidine DC50
E 960Steviol glycosides120(60)except soy-bean sauce (fermented and non-fermented)
E 960Steviol glycosides175(60)only soy-bean sauce (fermented and non-fermented)
E 961Neotame12
E 961Neotame2only as flavour enhancer
E 962Salt of aspartame-acesulfame350(11)b (49) (50)
(1):The additives may be added individually or in combination
(2):The maximum level is applicable to the sum and the levels are expressed as the free acid
(4):The maximum level is expressed as P2O5
(41):Expressed on fat basis
(49):The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)
(50):The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951
(52):Maximum usable levels are expressed in free imide
(13):Maximum limit expressed on fat
(46):As the sum of carnosol and carnosic acid
(60):Expressed as steviol equivalents
(64):The total quantity of E 104 and E 110 and the colours in Group III shall not exceed the maximum listed for Group III
(65):Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 10 mg/kg. No other aluminium lakes may be used. For the puroposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013
12.7Salads and savoury-based sandwich spreads
Group IAdditives
Group IIColours at quantum satisquantum satis
E 200-213Sorbic acid — sorbates; Benzoic acid — benzoates1500(1) (2)
E 950Acesulfame K350only Feinkostsalat
E 951Aspartame350only Feinkostsalat
E 954Saccharin and its Na, K and Ca salts160(52)only Feinkostsalat
E 955Sucralose140only Feinkostsalat
E 959Neohesperidine DC50only Feinkostsalat
E 961Neotame12only Feinkostsalat
E 962Salt of aspartame-acesulfame350(11)b (49) (50)only Feinkostsalat
(1):The additives may be added individually or in combination
(2):The maximum level is applicable to the sum and the levels are expressed as the free acid
(11):Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent
(49):The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)
(50):The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951
(52):Maximum usable levels are expressed in free imide
12.8Yeast and yeast products
Group IAdditives
E 491-495Sorbitan estersquantum satisonly dry yeast and yeast for baking
12.9Protein products, excluding products covered in category 1.8
Group IAdditives
Group IIColours at quantum satisquantum satis
Group IIIColours with combined maximum limit100only meat and fish analogues based on vegetable proteins
E 104Quinoline Yellow10(61)only meat and fish analogues based on vegetable proteins
E 110Sunset Yellow FCF/Orange Yellow S20(61)only meat and fish analogues based on vegetable proteins
E 124Ponceau 4R, Cochineal Red A10(61)only meat and fish analogues based on vegetable proteins
E 160dLycopene30only meat and fish analogues based on vegetable proteins
E 200-203Sorbic acid — sorbates2000(1) (2)only analogues of meat, fish, crustaceans and cephalopods and cheese based on protein
E 220-228Sulphur dioxide — sulphites200(3)only analogues of meat, fish, crustaceans and cephalopods
E 220-228Sulphur dioxide — sulphites50(3)only gelatine
E 338-452Phosphoric acid — phosphates — di-, tri- and polyphosphates20000(1) (4)only vegetable protein drinks
E 959Neohesperidine DC5only vegetable protein products, only as flavour enhancer
(1):The additives may be added individually or in combination
(2):The maximum level is applicable to the sum and the levels are expressed as the free acid
(3):Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present
(4):The maximum level is expressed as P2O5
(61):The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III
13Foods intended for particular nutritional uses as defined by Directive 2009/39/EC
13.1Foods for infants and young children
INTRODUCTION PART, APPLIES TO ALL SUBCATEGORIES
The maximum levels of use indicated refer to foods ready for consumption prepared following manufacturers’ instructions
E 307, E 325, E 330, E 331, E 332, E 333, E 338, E 340, E 410, E472c and E 1450 shall be used in conformity with the limits set in the Annexes to Directive 2006/141/EC
13.1.1Infant formulae as defined by Directive 2006/141/EC
Note: For the manufacture of acidified milks, non-pathogenic L(+)-lactic acid producing cultures may be used
E 270Lactic acidquantum satisonly L(+)-form
E 304(i)L-ascorbyl palmitate10
E 306Tocopherol-rich extract10(16)
E 307Alpha-tocopherol10(16)
E 308Gamma-tocopherol10(16)
E 309Delta-tocopherol10(16)
E 322Lecithins1000(14)
E 330Citric acidquantum satis
E 331Sodium citrates2000(43)
E 332Potassium citrates(43)
E 338Phosphoric acid1000(4) (44)
E 339Sodium phosphates1000(4) (15)
E 340Potassium phosphates(4) (15)
E 412Guar gum1000only where the liquid product contains partially hydrolysed proteins
E 471Mono- and diglycerides of fatty acids4000(14)
E 472cCitric acid esters of mono- and diglycerides of fatty acids7500(14)only when sold as powder
E 472cCitric acid esters of mono- and diglycerides of fatty acids9000(14)only sold as liquid where the products contain partially hydrolysed proteins, peptides or amino acids
E 473Sucrose esters of fatty acids120(14)only products containing hydrolysed proteins, peptides or amino acids
(4):The maximum level is expressed as P2O5
(14):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
(15):E 339 and E 340 are authorised individually or in combination and in conformity with the limits set in Directives 2006/141/EC, 2006/125/EC, 1999/21/EC
(16):E 306, E 307, E 308 and E 309 are authorised individually or in combination
(43):E 331 and E 332 are authorised individually or in combination and in conformity with the limits set in Directives 2006/141/EC, 2006/125/EC, 1999/21/EC
(44):In conformity with the limits set in Directives 2006/141/EC, 2006/125/EC, 1999/21/EC
13.1.2Follow-on formulae as defined by Directive 2006/141/EC
Note: For the manufacture of acidified milks, non-pathogenic L(+)-lactic acid producing cultures may be used
E 270Lactic acidquantum satisonly L(+)-form
E 304(i)L-ascorbyl palmitate10
E 306Tocopherol-rich extract10(16)
E 307Alpha-tocopherol10(16)
E 308Gamma-tocopherol10(16)
E 309Delta-tocopherol10(16)
E 322Lecithins1000(14)
E 330Citric acidquantum satis
E 331Sodium citrates2000(43)
E 332Potassium citratesquantum satis(43)
E 338Phosphoric acid(4) (44)
E 339Sodium phosphates1000(4) (15)
E 340Potassium phosphates(4) (15)
E 407Carrageenan300(17)
E 410Locust bean gum1000(17)
E 412Guar gum1000(17)
E 440Pectins5000only acidified follow-on formulae
E 471Mono- and diglycerides of fatty acids4000(14)
E 472cCitric acid esters of mono- and diglycerides of fatty acids7500(14)only when sold as powder
E 472cCitric acid esters of mono- and diglycerides of fatty acids9000(14)only when sold as liquid where the products contain partially hydrolysed proteins, peptides or amino acids
E 473Sucrose esters of fatty acids120(14)only products containing hydrolysed proteins, peptides or amino acids
(4):The maximum level is expressed as P2O5
(14):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
(15):E 339 and E 340 are authorised individually or in combination and in conformity with the limits set in Directives 2006/141/EC, 2006/125/EC, 1999/21/EC
(16):E 306, E 307, E 308 and E 309 are authorised individually or in combination
(17):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
(43):E 331 and E 332 are authorised individually or in combination and in conformity with the limits set in Directives 2006/141/EC, 2006/125/EC, 1999/21/EC
(44):In conformity with the limits set in Directives 2006/141/EC, 2006/125/EC, 1999/21/EC
13.1.3Processed cereal-based foods and baby foods for infants and young children as defined by Directive 2006/125/EC
E 170Calcium carbonatequantum satisonly processed cereal-based foods and baby foods, only for pH adjustment
E 260Acetic acidquantum satisonly processed cereal-based foods and baby foods, only for pH adjustment
E 261Potassium acetatesquantum satisonly processed cereal-based foods and baby foods, only for pH adjustmentPeriod of application:From 6 February 2013
E 262Sodium acetatesquantum satisonly processed cereal-based foods and baby foods, only for pH adjustment
E 263Calcium acetatequantum satisonly processed cereal-based foods and baby foods, only for pH adjustment
E 270Lactic acidquantum satisonly processed cereal-based foods and baby foods, only for pH adjustment, L(+)-form only
E 296Malic acidquantum satisonly processed cereal-based foods and baby foods, only for pH adjustment, L(+)-form only
E 300L-ascorbic acid200(18)only fat-containing cereal-based foods including biscuits and rusks and baby foods
E 301Sodium L-ascorbate200(18)only fat-containing cereal-based foods including biscuits and rusks and baby foods
E 302Calcium L-ascorbate200(18)only fat-containing cereal-based foods including biscuits and rusks and baby foods
E 304(i)L-ascorbyl palmitate100(19)only fat-containing cereal-based foods including biscuits and rusks and baby foods
E 306Tocopherol-rich extract100(19)only fat-containing cereal-based foods including biscuits and rusks and baby foods
E 307Alpha-tocopherol100(19)only fat-containing cereal-based foods including biscuits and rusks and baby foods
E 308Gamma-tocopherol100(19)only fat-containing cereal-based foods including biscuits and rusks and baby foods
E 309Delta-tocopherol100(19)only fat-containing cereal-based foods including biscuits and rusks and baby foods
E 322Lecithins10000only biscuits and rusks, cereal-based foods, baby foods
E 325Sodium lactatequantum satisonly processed cereal-based foods and baby foods, only for pH adjustment, L(+)-form only
E 326Potassium lactatequantum satisonly processed cereal-based foods and baby foods, only for pH adjustment, L(+)-form only
E 327Calcium lactatequantum satisonly processed cereal-based foods and baby foods, only for pH adjustment, L(+)-form only
E 330Citric acidquantum satisonly processed cereal-based foods and baby foods, only for pH adjustment
E 331Sodium citratesquantum satisonly processed cereal-based foods and baby foods, only for pH adjustment
E 332Potassium citratesquantum satisonly processed cereal-based foods and baby foods, only for pH adjustment
E 333Calcium citratesquantum satisonly processed cereal-based foods and baby foods, only for pH adjustment
E 334Tartaric acid (L(+)-)5000(42)only L(+)-form; only biscuits and rusks and baby foods
E 335Sodium tartrates5000(42)only L(+)-form; only biscuits and rusks and baby foods
E 336Potassium tartrates5000(42)only L(+)-form; only biscuits and rusks and baby foods
E 338Phosphoric acid1000(4)only processed cereal-based foods and baby foods, only for pH adjustment
E 339Sodium phosphates1000(4) (20)only cereals
E 340Potassium phosphates1000(4) (20)only cereals
E 341Calcium phosphates1000(4) (20)only cereals
E 341Calcium phosphates1000(4)only in fruit-based desserts
E 354Calcium tartrate5000(42)only L(+)-form; only biscuits and rusks
E 400Alginic acid500(23)only deserts and puddings
E 401Sodium alginate500(23)only deserts and puddings
E 402Potassium alginate500(23)only deserts and puddings
E 404Calcium alginate500(23)only deserts and puddings
E 410Locust bean gum10000(21)only processed cereal-based foods and baby foods
E 412Guar gum10000(21)only processed cereal-based foods and baby foods
E 414Gum arabic (acacia gum)10000(21)only processed cereal-based foods and baby foods
E 415Xanthan gum10000(21)only processed cereal-based foods and baby foods
E 440Pectin10000(21)only processed cereal-based foods and baby foods
E 410Locust bean gum20000(21)only gluten-free cereal-based foods
E 412Guar gum20000(21)only gluten-free cereal-based foods
E 414Gum arabic (acacia gum)20000(21)only gluten-free cereal-based foods
E 415Xanthan gum20000(21)only gluten-free cereal-based foods
E 440Pectin20000(21)only gluten-free cereal-based foods
E 450Diphosphates5000(4) (42)only biscuits and rusks
E 471Mono- and diglycerides of fatty acids5000(22)only biscuits and rusks, cereal-based foods, baby foods
E 472aAcetic acid esters of mono- and diglycerides of fatty acids5000(22)only biscuits and rusks, cereal-based foods, baby foods
E 472bLactic acid esters of mono- and diglycerides of fatty acids5000(22)only biscuits and rusks, cereal-based foods, baby foods
E 472cCitric acid esters of mono- and diglycerides of fatty acids5000(22)only biscuits and rusks, cereal-based foods, baby foods
E 500Sodium carbonatesquantum satisonly as rising agent
E 501Potassium carbonatesquantum satisonly as rising agent
E 503Ammonium carbonatesquantum satisonly as rising agent
E 507Hydrochloric acidquantum satisonly processed cereal-based foods and baby foods, only for pH adjustment
E 524Sodium hydroxidequantum satisonly processed cereal-based foods and baby foods, only for pH adjustment
E 525Potassium hydroxidequantum satisonly processed cereal-based foods and baby foods, only for pH adjustment
E 526Calcium hydroxidequantum satisonly processed cereal-based foods and baby foods, only for pH adjustment
E 551Silicon dioxide2000only Dry cereals
E 575Glucono-delta-lactone5000(42)only biscuits and rusks
E 920L-cysteine1000only biscuits for infants and young children
E 1404Oxidized starch50000only processed cereal-based foods and baby foods
E 1410Monostarch phosphate50000only processed cereal-based foods and baby foods
E 1412Distarch phosphate50000only processed cereal-based foods and baby foods
E 1413Phosphated distarch phosphate50000only processed cereal-based foods and baby foods
E 1414Acetylated distarch phosphate50000only processed cereal-based foods and baby foods
E 1420Acetylated starch50000only processed cereal-based foods and baby foods
E 1422Acetylated distarch adipate50000only processed cereal-based foods and baby foods
E 1450Starch sodium octenyl succinate50000only processed cereal-based foods and baby foods
E 1451Acetylated oxidised starch50000only processed cereal-based foods and baby foods
E 300Ascorbic acid300(18)only fruit — and vegetable based drinks, juices and baby foods
E 301Sodium ascorbate300(18)only fruit — and vegetable based drinks, juices and baby foods
E 302Calcium ascorbate300(18)only fruit — and vegetable based drinks, juices and baby foods
E 333Calcium citratesquantum satisonly low sugar fruit-based products
(1):The additives may be added individually or in combination
(4):The maximum level is expressed as P2O5
(18):E 300, E 301 and E 302 are authorised individually or in combination, levels expressed as ascorbic acid
(19):E 304, E 306, E 307, E 308 and E 309 are authorised individually are in combination
(20):E 339, E 340 and E 341 are authorised individually or in combination
(21):E 410, E 412, E 414, E 415 and E 440 are authorised individually or in combination
(22):E 471, E 472a, E 472b and E 472c are authorised individually or in combination
(23):E 400, E 401, E 402 and E 404 are authorised individually or in combination
(42):As a residue
13.1.4Other foods for young children
Note: For the manufacture of acidified milks, non-pathogenic L(+)-lactic acid producing cultures may be used
E 270Lactic acidquantum satisonly L(+)-form
E 304(i)L-ascorbyl palmitate100(19)
E 306Tocopherol-rich extract100(19)
E 307Alpha-tocopherol100(19)
E 308Gamma-tocopherol100(19)
E 309Delta-tocopherol100(19)
E 322Lecithins10000(14)
E 330Citric acidquantum satis
E 331Sodium citrates2000(43)
E 332Potassium citratesquantum satis(43)
E 338Phosphoric acid(1) (4) (44)
E 339Sodium phosphates1000(1) (4) (15)
E 340Potassium phosphates1000(1) (4) (15)
E 407Carrageenan300
E 410Locust bean gum10000(21)
E 412Guar gum10000(21)
E 414Gum arabic (acacia gum)10000(21)
E 415Xanthan gum10000(21)
E 440Pectins5000(21)
E 471Mono- and diglycerides of fatty acids4000(14)
E 472cCitric acid esters of mono- and diglycerides of fatty acids7500(14)only when sold as powder
E 472cCitric acid esters of mono- and diglycerides of fatty acids9000(14)only when sold as liquid where the products contain partially hydrolysed proteins, peptides or amino acids
E 473Sucrose esters of fatty acids120(14)only in products containing hydrolysed proteins, peptides or amino acids
E 500Sodium carbonatesquantum satis
E 501Potassium carbonatesquantum satis
E 503Ammonium carbonatesquantum satis
E 507Hydrochloric acidquantum satisonly for pH adjustment
E 524Sodium hydroxidequantum satisonly for pH adjustment
E 525Potassium hydroxidequantum satisonly for pH adjustment
E 1404Oxidized starch50000
E 1410Monostarch phosphate50000
E 1412Distarch phosphate50000
E 1413Phosphated distarch phosphate50000
E 1414Acetylated distarch phosphate50000
E 1420Acetylated starch50000
E 1422Acetylated distarch adipate50000
E 1450Starch sodium octenyl succinate50000
(1):The additives may be added individually or in combination
(4):The maximum level is expressed as P2O5
(14):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
(15):E 339 and E 340 are authorised individually or in combination and in conformity with the limits set in Directives 2006/141/EC, 2006/125/EC, 1999/21/EC
(16):E 304, E 306, E 307, E 308 and E 309 are authorised individually are in combination
(21):E 410, E 412, E 414, E 415 and E 440 are authorised individually or in combination
(43):E 331 and E 332 are authorised individually or in combination and in conformity with the limits set in Directives 2006/141/EC, 2006/125/EC and 1999/21/EC
(44):In conformity with the limits set in Directives 2006/141/EC, 2006/125/EC and 1999/21/EC
13.1.5Dietary foods for infants and young children for special medical purposes as defined by Directive 1999/21/EC and special formulae for infants
13.1.5.1Dietary foods for infants for special medical purposes and special formulae for infants
The additives of categories 13.1.1 and 13.1.2 are applicable
E 170Calcium carbonatequantum satis
E 304(i)L-ascorbyl palmitate100
E 331Sodium citratesquantum satis
E 332Potassium citratesquantum satis
E 333Calcium citratesquantum satis
E 338Phosphoric acid1000(1) (4)only for pH adjustment
E 339Sodium phosphates1000(1) (4) (20)
E 340Potassium phosphates1000(1) (4) (20)
E 341Calcium phosphates1000(1) (4) (20)
E 401Sodium alginate1000From four months onwards in special food products with adapted composition, required for metabolic disorders and for general tube-feeding
E 405Propane-1, 2-diol alginate200From 12 months onwards in specialised diets intended for young children who have cow’s milk intolerance or inborn errors of metabolism
E 410Locust bean gum10000From birth onwards in products for reduction of gastro-oesophageal reflux
E 412Guar gum10000From birth onwards in products in liquid formulae containing hydrolysed proteins, peptides or amino acids
E 415Xanthan gum1200From birth onwards for use in products based on amino acids or peptides for use with patients who have problems with impairment of the gastrointestinal tract, protein mal-absorption or inborn errors of metabolism
E 440Pectins10000From birth onwards in products used in case of gastro-intestinal disorders
E 466Carboxy methyl cellulose10000From birth onwards in products for the dietary management of metabolic disorders
E 471Mono- and diglycerides of fatty acids5000From birth onwards in specialised diets, particularly those devoid of proteins
E 472cCitric acid esters of mono- and diglycerides of fatty acids7500only when sold as powder; From birth onwards
E 472cCitric acid esters of mono- and diglycerides of fatty acids9000only when sold as liquid; From birth onwards
E 473Sucrose esters of fatty acids120only products containing hydrolysed proteins, peptides and amino acids
E 500Sodium carbonatesquantum satisonly as rising agent
E 501Potassium carbonatesquantum satisonly as rising agent
E 507Hydrochloric acidquantum satisonly as rising agent
E 524Sodium hydroxidequantum satisonly for pH adjustment
E 525Potassium hydroxidequantum satisonly for pH adjustment
E 526Calcium hydroxidequantum satisonly for pH adjustment
E 1450Starch sodium octenyl succinate20000only in infant formulae and follow-on formulae
(1):The additives may be added individually or in combination
(4):The maximum level is expressed as P2O5
(20):E 339, E 340 and E 341 are authorised individually or in combination
13.1.5.2Dietary foods for babies and young children for special medical purposes as defined in Directive 1999/21/EC
The additives of categories 13.1.2 and 13.1.3 are applicable, except for E 270, E 333, E 341
E 401Sodium alginate1000From four months onwards in special food products with adapted composition, required for metabolic disorders and for general tube-feeding
E 405Propane-1, 2-diol alginate200From 12 months onwards in specialised diets intended for young children who have cow’s milk intolerance or inborn errors of metabolism
E 410Locust bean gum10000From birth onwards in products for reduction of gastro-oesophageal reflux
E 412Guar gum10000From birth onwards in products in liquid formulae containing hydrolysed proteins, peptides or amino acids
E 415Xanthan gum1200From birth onwards for use in products based on amino acids or peptides for use with patients who have problems with impairment of the gastrointestinal tract, protein mal-absorption or inborn errors of metabolism
E 440Pectins10000From birth onwards in products used in case of gastro-intestinal disorders
E 466Carboxy methyl cellulose10000From birth onwards in products for the dietary management of metabolic disorders
E 471Mono- and diglycerides of fatty acids5000From birth onwards in specialised diets, particularly those devoid of proteins
E 472cCitric acid esters of mono- and diglycerides of fatty acids7500only when sold as powder; From birth onwards
E 472cCitric acid esters of mono- and diglycerides of fatty acids9000only when sold as liquid; From birth onwards
E 473Sucrose esters of fatty acids120only products containing hydrolysed proteins, peptides and amino acids
E 1450Starch sodium octenyl succinate20000
13.2Dietary foods for special medical purposes defined in Directive 1999/21/EC (excluding products from food category 13.1.5)
Products in this category can also contain additives that are allowed in the corresponding food categories
Group IAdditives
Group IIColours at quantum satisquantum satis
Group IIIColours with combined maximum limit50
Group IVPolyolsquantum satis
E 104Quinoline Yellow10(61)
E 110Sunset Yellow FCF/Orange Yellow S10(61)
E 124Ponceau 4R, Cochineal Red A10(61)
E 160dLycopene30
E 200-213Sorbic acid — sorbates; Benzoic acid — benzoates1500(1) (2)
E 338-452Phosphoric acid — phosphates — di-, tri- and polyphosphates5000(1) (4)
E 405Propane-1, 2-diol alginate1200
E 406Agarquantum satisonly foods in tablet and coated tablet form
E 432-436Polysorbates1000(1)
E 473-474Sucrose esters of fatty acids — sucroglycerides5000(1)
E 475Polyglycerol esters of fatty acids5000
E 477Propane-1,2-diol esters of fatty acids1000
E 481-482Stearoyl-2-lactylates2000(1)
E 491-495Sorbitan esters5000(1)
E 950Acesulfame K450
E 951Aspartame1000
E 952Cyclamic acid and its Na and Ca salts400(51)
E 954Saccharin and its Na, K and Ca salts200(52)
E 955Sucralose400
E 959Neohesperidine DC100
E 960Steviol glycosides330(60)
E 961Neotame32
E 962Salt of aspartame-acesulfame450(11)a (49) (50)
(1):The additives may be added individually or in combination
(2):The maximum level is applicable to the sum and the levels are expressed as the free acid
(4):The maximum level is expressed as P2O5
(11):Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent
(49):The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)
(50):The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951
(51):Maximum usable levels are expressed in free acid
(52):Maximum usable levels are expressed in free imide
(60):Expressed as steviol equivalents
(61):The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III
13.3Dietary foods for weight control diets intended to replace total daily food intake or an individual meal (the whole or part of the total daily diet)
Group IAdditives
Group IIColours at quantum satisquantum satis
Group IIIColours with combined maximum limit50
Group IVPolyolsquantum satis
E 104Quinoline Yellow10(61)
E 110Sunset Yellow FCF/Orange Yellow S10(61)
E 124Ponceau 4R, Cochineal Red A10(61)
E 160dLycopene30
E 200-213Sorbic acid — sorbates; Benzoic acid — benzoates1500(1) (2)
E 338-452Phosphoric acid — phosphates — di-, tri- and polyphosphates5000(1) (4)
E 405Propane-1, 2-diol alginate1200
E 432-436Polysorbates1000(1)
E 473-474Sucrose esters of fatty acids — sucroglycerides5000(1)
E 475Polyglycerol esters of fatty acids5000
E 477Propane-1,2-diol esters of fatty acids1000
E 481-482Stearoyl-2-lactylates2000(1)
E 491-495Sorbitan esters5000(1)
E 950Acesulfame K450
E 951Aspartame800
E 952Cyclamic acid and its Na and Ca salts400(51)
E 954Saccharin and its Na, K and Ca salts240(52)
E 955Sucralose320
E 959Neohesperidine DC100
E 960Steviol glycosides270(60)
E 961Neotame26
E 962Salt of aspartame-acesulfame450(11)a (49) (50)
(1):The additives may be added individually or in combination
(2):The maximum level is applicable to the sum and the levels are expressed as the free acid
(4):The maximum level is expressed as P2O5
(11):Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent
(49):The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)
(50):The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951
(51):Maximum usable levels are expressed in free acid
(52):Maximum usable levels are expressed in free imide
(60):Expressed as steviol equivalents
(61):The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III
13.4Foods suitable for people intolerant to gluten as defined by Regulation (EC) No 41/2009
Products in this category can also use additives that are allowed in the corresponding food counterparts categories
Group IAdditivesincluding dry pasta
Group IIColours at quantum satisquantum satis
Group IVPolyolsquantum satis
E 338-452Phosphoric acid — phosphates — di-, tri- and polyphosphates5000(1) (4)
In addition, all additives in the gluten containing counterparts are authorised
(1):The additives may be added individually or in combination
(4):The maximum level is expressed as P2O5
14Beverages
14.1Non-alcoholic beverages
14.1.1Water, including natural mineral water as defined in Directive 2009/54/EC and spring water and all other bottled or packed waters
E 338-452Phosphoric acid — phosphates — di-, tri- and polyphosphates500(1) (4)only prepared table waters
(1):The additives may be added individually or in combination
(4):The maximum level is expressed as P2O5
(48):Mineral salts added to prepared table waters for standardisation are not classified as additives
14.1.2Fruit juices as defined by Directive 2001/112/EC and vegetable juices
Group IAdditivesonly vegetable juices
E 170Calcium carbonatequantum satisonly grape juice
E 200-203Sorbic acid — sorbates500(1) (2)only Sød … saft and sødet … saft
E 200-213Sorbic acid — sorbates; Benzoic acid — benzoates2000(1) (2)only grape juice, unfermented, for sacramental use
E 210-213Benzoic acid — benzoates200(1) (2)only Sød … saft and sødet … saft
E 220-228Sulphur dioxide — sulphites2000(3)only concentrated grape juice for home wine-making
E 220-228Sulphur dioxide — sulphites50(3)only orange, grapefruit, apple and pineapple juice for bulk dispensing in catering establishments
E 220-228Sulphur dioxide — sulphites350(3)only lime and lemon juice
E 220-228Sulphur dioxide — sulphites70(3)only grape juice, unfermented, for sacramental use
E 296Malic acid3000only pineapple juice
E 300Ascorbic acidquantum satis
E 330Citric acid3000
E 336Potassium tartratesquantum satisonly grape juice
E 440Pectins3000only pineapple and passion fruit juice
E 900Dimethyl polysiloxane10only pineapple juice and Sød … saft and sødet … saft
(1):The additives may be added individually or in combination
(2):The maximum level is applicable to the sum and the levels are expressed as the free acid
(3):Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present
14.1.3Fruit nectars as defined by Directive 2001/112/EC and vegetable nectars and similar products
Group IAdditivesonly vegetable nectars, E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used
E 200-203Sorbic acid — sorbates300(1) (2)only traditional Swedish and Finnish fruit syrups
E 200-203Sorbic acid — sorbates250(1) (2)only traditional Swedish fruit syrups, maximum applies if E 210-213, benzoic acid — benzoates, have also been used is
E 210-213Benzoic acid — benzoates150(1) (2)only traditional Swedish and Finnish fruit syrups
E 270Lactic acid5000
E 296Malic acidquantum satisonly traditional Swedish and Finnish fruit syrups
E 300Ascorbic acidquantum satis
E 330Citric acid5000
E 440Pectins3000only pineapple and passion fruit
E 466Carboxy methyl cellulosequantum satisonly traditional Swedish and Finnish fruit syrups from citrus
E 950Acesulfame K350only energy-reduced or with no added sugar
E 951Aspartame600only energy-reduced or with no added sugar
E 952Cyclamic acid and its Na and Ca salts250(51)only energy-reduced or with no added sugar
E 954Saccharin and its Na, K and Ca salts80(52)only energy-reduced or with no added sugar
E 955Sucralose300only energy-reduced or with no added sugar
E 959Neohesperidine DC30only energy-reduced or with no added sugar
E 960Steviol glycosides100(60)only energy-reduced or with no added sugar
E 961Neotame20only energy-reduced or with no added sugar
E 962Salt of aspartame-acesulfame350(11)a (49) (50)only energy-reduced or with no added sugar
(11):Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent
(49):The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)
(50):The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951
(51):Maximum usable levels are expressed in free acid
(52):Maximum usable levels are expressed in free imide
(60):Expressed as steviol equivalents
14.1.4Flavoured drinks
Group IAdditivesE 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used
Group IIColours at quantum satisquantum satisexcluding chocolate milk and malt productsPeriod of application:until 31 July 2014
Group IIColours at quantum satisquantum satis(74)excluding chocolate milk and malt productsPeriod of application:from 1 August 2014
Group IIIColours with combined maximum limit100(25)excluding chocolate milk and malt productsPeriod of application:until 31 July 2014
Group IIIColours with combined maximum limit100(25) (74)excluding chocolate milk and malt productsPeriod of application:from 1 August 2014
E 104Quinoline Yellow10(61)excluding chocolate milk and malt products
E 110Sunset Yellow FCF/Orange Yellow S20(61)excluding chocolate milk and malt products
E 124Ponceau 4R, Cochineal Red A10(61)excluding chocolate milk and malt products
E 160dLycopene12excluding dilutable drinks
E 200-203Sorbic acid — sorbates300(1) (2)excluding dairy-based drinks
E 200-203Sorbic acid — sorbates250(1) (2)maximum applies if E 210-213, benzoic acid — benzoates, have also been used is
E 210-213Benzoic acid — benzoates150(1) (2)excluding dairy-based drinks
E 220-228Sulphur dioxide — sulphites20(3)only carry over from concentrates in non-alcoholic flavoured drinks containing fruit juice
E 220-228Sulphur dioxide — sulphites50(3)only non-alcoholic flavoured drinks containing at least 235 g/l glucose syrup
E 220-228Sulphur dioxide — sulphites350(3)only concentrates based on fruit juice and containing not less than 2,5 % barley (barley water)
E 220-228Sulphur dioxide — sulphites250(3)only other concentrates based on fruit juice or comminuted fruit; capilé, groselha
E 242Dimethyl dicarbonate250(24)
E 297Fumaric acid1000only instant powders for fruit-based drinks
E 338-452Phosphoric acid — phosphates — di-, tri- and polyphosphates700(1) (4)
E 338-452Phosphoric acid — phosphates — di-, tri- and polyphosphates500(1) (4)only sport drinks
E 338-452Phosphoric acid — phosphates — di-, tri- and polyphosphates4000(1) (4)only whey protein containing sport drinks
E 338-452Phosphoric acid — phosphates — di-, tri- and polyphosphates20000(1) (4)only vegetable protein drinks
E 338-452Phosphoric acid — phosphates — di-, tri- and polyphosphates2000(1) (4)only chocolate and malt dairy-based drinks
E 355-357Adipic acid — adipates10000(1)only powders for home preparation of drinks
E 363Succinic acid3000only powders for home preparation of drinks
E 405Propane-1, 2-diol alginate300
E 423Octenyl succinic acid modified gum arabic1000only in energy drinks and in drinks containing fruit juice
E 426Soybean hemicellulose5000only dairy-based drinks intended for retail sale
E 444Sucrose acetate isobutyrate300only cloudy drinks
E 445Glycerol esters of wood rosins100only cloudy drinks
E 459Beta-cyclodextrin500only flavoured powdered instant drinks
E 473-474Sucrose esters of fatty acids — sucroglycerides5000(1)only aniseed-based, dairy-based, coconut and almond drinks
E 473-474Sucrose esters of fatty acids — sucroglycerides10000(1)only powders for the preparation of hot beverages
E 481-482Sodium and Calcium stearoyl-2-lactylates2000(1)only powders for the preparation of hot beverages
E 900Dimethyl polysiloxane10
E 950Acesulfame K350only energy-reduced or with no added sugar
E 951Aspartame600only energy-reduced or with no added sugar
E 952Cyclamic acid and its Na and Ca salts250(51)only energy-reduced or with no added sugar
E 954Saccharin and its Na, K and Ca salts80(52)only energy-reduced or with no added sugar
E 954Saccharin and its Na, K and Ca salts100(52)only "gaseosa" energy-reduced or with no added sugar
E 955Sucralose300only energy-reduced or with no added sugar
E 959Neohesperidine DC30only energy-reduced or with no added sugar, except milk and milk derivative based flavoured drinks
E 959Neohesperidine DC50only milk and milk derivative based flavoured drinks, energy-reduced or with no added sugar
E 957Thaumatin0,5only water based flavoured non-alcoholic drinks, as flavour enhancer only
E 960Steviol glycosides80(60)only energy reduced or with no added sugar
E 961Neotame20only energy-reduced or with no added sugar
E 961Neotame2only energy-reduced or with no added sugar, as flavour enhancer
E 962Salt of aspartame-acesulfame350(11)a (49) (50)only energy-reduced or with no added sugar
E 999Quillaia extract200(45)
(1):The additives may be added individually or in combination
(2):The maximum level is applicable to the sum and the levels are expressed as the free acid
(3):Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present
(4):The maximum level is expressed as P2O5
(11):Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent
(49):The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)
(50):The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951
(51):Maximum usable levels are expressed in free acid
(52):Maximum usable levels are expressed in free imide
(24):Ingoing amount, residues not detectable
(25):The quantities of each of the colours E 122 and E 155 may not exceed 50 mg/kg or mg/l
(45):Calculated as anhydrous extract
(60):Expressed as steviol equivalents
(61):The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III
(74):Maximum limit for aluminium coming from all aluminium lakes 15 mg/kg. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013
14.1.5Coffee, tea, herbal and fruit infusions, chicory; tea, herbal and fruit infusions and chicory extracts; tea, plant, fruit and cereal preparations for infusions, as well as mixes and instant mixes of these products
14.1.5.1Coffee, coffee extracts
E 901Beeswax, white and yellowquantum satisonly coffee beans, as glazing agent
E 902Candelilla waxquantum satisonly coffee beans, as glazing agent
E 903Carnauba wax200only coffee beans, as glazing agent
E 904Shellacquantum satisonly coffee beans, as glazing agent
14.1.5.2Other
Group IAdditivesexcluding unflavoured leaf tea; including flavoured instant coffee; E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used in drinks
E 200-213Sorbic acid — sorbates; Benzoic acid — benzoates600(1) (2)only liquid tea concentrates and liquid fruit and herbal infusion concentrates
E 242Dimethyl dicarbonate250(24)only liquid tea concentrate
E 297Fumaric acid1000only instant products for preparation of flavoured tea and herbal infusions
E 338-452Phosphoric acid — phosphates — di-, tri- and polyphosphates2000(1) (4)only coffee-based drinks for vending machines; Instant tea and instant herbal infusions
E 355-357Adipic acid — adipates10000(1)only powders for home preparation of drinks
E 363Succinic acid3000only powders for home preparation of drinks
E 473-474Sucrose esters of fatty acids — sucroglycerides1000(1)only canned liquid coffee
E 473-474Sucrose esters of fatty acids — sucroglycerides10000(1)only powders for the preparation of hot beverages
E 481-482Sodium and calcium Stearoyl-2-lactylate2000(1)only powders for the preparation of hot beverages
E 491-495Sorbitan esters500(1)only liquid tea concentrates and liquid fruit and herbal infusion concentrates
(1):The additives may be added individually or in combination
(2):The maximum level is applicable to the sum and the levels are expressed as the free acid
(3):Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present
(4):The maximum level is expressed as P2O5
(11):Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent
(24):Ingoing amount, residues not detectable
14.2Alcoholic beverages, including alcohol-free and low-alcohol counterparts
14.2.1Beer and malt beverages
E 150a-dCaramelsquantum satisonly beer
E 210-213Benzoic acid — benzoates200(1) (2)only alcohol-free beer; beer in kegs containing more than 0,5 % added fermentable sugar and/or fruit juices or concentrates
E 200-203Sorbic acid — sorbates200(1) (2)only beer in kegs containing more than 0,5 % added fermentable sugar and/or fruit juices or concentrates
E 220-228Sulphur dioxide — sulphites20(3)
E 220-228Sulphur dioxide — sulphites50only beer with a second fermentation in the cask
E 270Lactic acidquantum satis
E 300Ascorbic acidquantum satis
E 301Sodium ascorbatequantum satis
E 330Citric acidquantum satis
E 405Propane-1, 2-diol alginate100
E 414Gum arabic (acacia gum)quantum satis
E 950Acesulfame K350only alcohol-free beer or with an alcohol content not exceeding 1,2 % vol; "Bière de table/Tafelbier/Table beer" (original wort content less than 6 %) except for "Obergäriges Einfachbier"; Beers with a minimum acidity of 30 milli-equivalents expressed as NaOH; Brown beers of the "oud bruin" type
E 951Aspartame600only alcohol-free beer or with an alcohol content not exceeding 1,2 % vol; "Bière de table/Tafelbier/Table beer" (original wort content less than 6 %) except for "Obergäriges Einfachbier"; Beers with a minimum acidity of 30 milli-equivalents expressed as NaOH; Brown beers of the "oud bruin" type
E 954Saccharin and its Na, K and Ca salts80(52)only alcohol-free beer or with an alcohol content not exceeding 1,2 % vol; "Bière de table/Tafelbier/Table beer" (original wort content less than 6 %) except for "Obergäriges Einfachbier"; Beers with a minimum acidity of 30 milli-equivalents expressed as NaOH; Brown beers of the "oud bruin" type
E 955Sucralose250only alcohol-free beer or with an alcohol content not exceeding 1,2 % vol; "Bière de table/Tafelbier/Table beer" (original wort content less than 6 %) except for "Obergäriges Einfachbier"; Beers with a minimum acidity of 30 milli-equivalents expressed as NaOH; Brown beers of the "oud bruin" type
E 959Neohesperidine DC10only alcohol-free beer or with an alcohol content not exceeding 1,2 % vol; "Bière de table/Tafelbier/Table beer" (original wort content less than 6 %) except for "Obergäriges Einfachbier"; Beers with a minimum acidity of 30 milli-equivalents expressed as NaOH; Brown beers of the "oud bruin" type
E 960Steviol glycosides70(60)only alcohol-free beer or with an alcohol content not exceeding 1,2 % vol.; "Bière de table/Tafelbier/Table beer" (original wort content less than 6 %) except for "Obergäriges Einfachbier"; beers with a minimum acidity of 30 milli-equivalents expressed as NaOH; Brown beers of the "oud bruin" type
E 961Neotame20only alcohol-free beer or with an alcohol content not exceeding 1,2 % vol; "Bière de table/Tafelbier/Table beer" (original wort content less than 6 %) except for "Obergäriges Einfachbier"; Beers with a minimum acidity of 30 milli-equivalents expressed as NaOH; Brown beers of the "oud bruin" type
E 962Salt of aspartame-acesulfame350(11)a (49) (50)only alcohol-free beer or with an alcohol content not exceeding 1,2 % vol; "Bière de table/Tafelbier/Table beer" (original wort content less than 6 %) except for "Obergäriges Einfachbier"; Beers with a minimum acidity of 30 milli-equivalents expressed as NaOH; Brown beers of the "oud bruin" type
E 950Acesulfame K25(52)only energy-reduced beer
E 951Aspartame25only energy-reduced beer
E 955Sucralose10only energy-reduced beer
E 959Neohesperidine DC10only energy-reduced beer
E 961Neotame1only energy-reduced beer
E 962Salt of aspartame-acesulfame25(11)b (49) (50)only energy-reduced beer
E 1105Lysozymequantum satisonly in beers that will not receive either pasteurisation or sterile filtrationPeriod of application:From 25 June 2012
E 1200Polydextrosequantum satisOnly energy-reduced and low-alcohol beersPeriod of application:From 25 June 2012
(1):The additives may be added individually or in combination
(2):The maximum level is applicable to the sum and the levels are expressed as the free acid
(3):Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present
(11):Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent
(49):The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)
(50):The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951
(52):Maximum usable levels are expressed in free imide
(60):Expressed as steviol equivalents
14.2.2Wine and other products defined by Regulation (EC) No 1234/2007, and alcohol-free counterparts
The use of additives is authorised in accordance with Council Regulation (EC) No 1234/2007, Council Decision 2006/232/EC and Commission Regulation (EC) No 606/2009 and their implementing measures
E 200-203Sorbic acid — sorbates200(1) (2)only alcohol-free
E 210-213Benzoic acid — benzoates200(1) (2)only alcohol-freePeriod of application:From 19 July 2012
E 220-228Sulphur dioxide — sulphites200(3)only alcohol-free
E 242Dimethyl dicarbonate250(24)only alcohol-free
(1):The additives may be added individually or in combination
(2):The maximum level is applicable to the sum and the levels are expressed as the free acid
(3):Maximum levels are expressed as SO2relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present
(24):Ingoing amount, residues not detectable
14.2.3Cider and perry
Group IAdditivesE 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used
Group IIColours at quantum satisquantum satisexcluding cidre bouché
Group IIIColours with combined maximum limit200excluding cidre bouché
E 104Quinoline Yellow25(64)excluding cidre bouché
E 110Sunset Yellow FCF/Orange Yellow S10(64)excluding cidre bouché
E 150a-dCaramelsquantum satisonly cidre bouché
E 200-203Sorbic acid — sorbates200(1) (2)
E 220-228Sulphur dioxide — sulphites200(3)
E 242Dimethyl dicarbonate250(24)
E 338-452Phosphoric acid — phosphates — di-, tri- and polyphosphates1000(1) (4)
E 405Propane-1, 2-diol alginate100excluding cidre bouché
E 473-474Sucrose esters of fatty acids — sucroglycerides5000(1)
E 900Dimethyl polysiloxane10excluding cidre bouché
E 950Acesulfame K350
E 951Aspartame600
E 954Saccharin and its Na, K and Ca salts80(52)
E 955Sucralose50
E 959Neohesperidine DC20
E 961Neotame20
E 962Salt of aspartame-acesulfame350(11)a (49) (50)
E 999Quillaia extract200(45)excluding cidre bouché
(1):The additives may be added individually or in combination
(2):The maximum level is applicable to the sum and the levels are expressed as the free acid
(3):Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present
(4):The maximum level is expressed as P2O5
(11):Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent
(49):The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)
(50):The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951
(52):Maximum usable levels are expressed in free imide
(24):Ingoing amount, residues not detectable
(45):Calculated as anhydrous extract
(64):The total quantity of E 104, E 110 and the colours in Group III shall not exceed the maximum listed for Group III
14.2.4Fruit wine and made wine
Group IAdditivesE 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used
Group IIColours at quantum satisquantum satisExcluding wino owocowe markowe
Group IIIColours with combined maximum limit200Excluding wino owocowe markowe
E 104Quinoline Yellow20(61)
E 110Sunset Yellow FCF/Orange Yellow S10(61)
E 124Ponceau 4R, Cochineal Red A1(61)
E 160dLycopene10Excluding wino owocowe markowe
E 200-203Sorbic acid — sorbates200(1) (2)
E 220-228Sulphur dioxide — sulphites200(3)
E 220-228Sulphur dioxide — sulphites260(3)only made wine
E 242Dimethyl dicarbonate250(24)Only fruit wine, alcohol reduced wine and wino owocowe markowe, wino owocowe wzmocnione, wino owocowe aromatyzowane, wino z soku winogronowego and aromatyzowane wino z soku winogronowego
E 338-452Phosphoric acid — phosphates — di-, tri- and polyphosphates1000(1) (4)
E 353Metatartaric acid100only made wine and wino z soku winogronowego and aromatyzowane wino z soku winogronowego
E 473-474Sucrose esters of fatty acids — sucroglycerides5000
E 1105Lysozymequantum satisonly wino z soku winogronowego and aromatyzowane wino z soku winogronowego
(1):The additives may be added individually or in combination
(2):The maximum level is applicable to the sum and the levels are expressed as the free acid
(3):Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present
(4):The maximum level is expressed as P2O5
(24):Ingoing amount, residues not detectable
(61):The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III
14.2.5Mead
Group IAdditivesE 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used
Group IIColours at quantum satisquantum satis
E 200-203Sorbic acid — sorbates200(1) (2)
E 220-228Sulphur dioxide — sulphites200(3)
E 338-452Phosphoric acid — phosphates — di-, tri- and polyphosphates1000(1) (4)
E 473-474Sucrose esters of fatty acids — sucroglycerides5000(24)
(1):The additives may be added individually or in combination
(2):The maximum level is applicable to the sum and the levels are expressed as the free acid
(3):Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present
(4):The maximum level is expressed as P2O5
(24):Ingoing amount, residues not detectable
14.2.6Spirit drinks as defined in Regulation (EC) No 110/2008
Group IAdditivesexcept whisky or whiskey; E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used except in liqueurs
Group IIColours at quantum satisquantum satisexcept: spirit drinks as defined in Article 5(1) and sales denominations listed in Annex II, paragraphs 1-14 of Regulation (EC) No 110/2008 and spirits (preceded by the name of the fruit) obtained by maceration and distillation, Geist (with the name of the fruit or the raw material used), London Gin, Sambuca, Maraschino, Marrasquino or Maraskino and Mistrà
Group IIIColours with combined maximum limit200except: spirit drinks as defined in Article 5(1) and sales denominations listed in Annex II, paragraphs 1-14 of Regulation (EC) No 110/2008 and spirits (preceded by the name of the fruit) obtained by maceration and distillation, Geist (with the name of the fruit or the raw material used), London Gin, Sambuca, Maraschino, Marrasquino or Maraskino and Mistrà
E 104Quinoline Yellow180(61)except: spirit drinks as defined in Article 5(1) and sales denominations listed in Annex II, paragraphs 1-14 of Regulation (EC) No 110/2008 and spirits (preceded by the name of the fruit) obtained by maceration and distillation, Geist (with the name of the fruit or the raw material used), London Gin, Sambuca, Maraschino, Marrasquino or Maraskino and Mistrà
E 110Sunset Yellow FCF/Orange Yellow S100(61)except: spirit drinks as defined in Article 5(1) and sales denominations listed in Annex II, paragraphs 1-14 of Regulation (EC) No 110/2008 and spirits (preceded by the name of the fruit) obtained by maceration and distillation, Geist (with the name of the fruit or the raw material used), London Gin, Sambuca, Maraschino, Marrasquino or Maraskino and Mistrà
E 123Amaranth30except: spirit drinks as defined in Article 5(1) and sales denominations listed in Annex II, paragraphs 1-14 of Regulation (EC) No 110/2008 and spirits (preceded by the name of the fruit) obtained by maceration and distillation, Geist (with the name of the fruit or the raw material used), London Gin, Sambuca, Maraschino, Marrasquino or Maraskino and Mistrà
E 124Ponceau 4R, Cochineal Red A170(61)except: spirit drinks as defined in Article 5(1) and sales denominations listed in Annex II, paragraphs 1-14 of Regulation (EC) No 110/2008 and spirits (preceded by the name of the fruit) obtained by maceration and distillation, Geist (with the name of the fruit or the raw material used), London Gin, Sambuca, Maraschino, Marrasquino or Maraskino and Mistrà
E 150a-dCaramelsquantum satisexcept: fruit spirits, spirits (preceded by the name of the fruit) obtained by maceration and distillation Geist (with the name of the fruit or the raw material used), London Gin, Sambuca, Maraschino, Marrasquino or Maraskino and Mistrà. Whisky, whiskey can only contain E 150a
E 160bAnnatto, Bixin, Norbixin10only liqueurs
E 174Silverquantum satisonly liqueurs
E 175Goldquantum satisonly liqueurs
E 220-228Sulphur dioxide — sulphites50(3)only distilled alcoholic beverages containing whole pears
E 338-452Phosphoric acid — phosphates — di-, tri- and polyphosphates1000(1) (4)except: whisky, whiskey
E 405Propane-1, 2-diol alginate10000only emulsified liqueurs
E 416Karaya gum10000only egg-based liqueurs
E 445Glycerol esters of wood rosins100only cloudy spirit drinks
E 473-474Sucrose esters of fatty acids — sucroglycerides5000(1)except: whisky, whiskey
E 475Polyglycerol esters of fatty acids5000only emulsified liqueurs
E 481-482Stearoyl-2-lactylates8000(1)only emulsified liqueurs
(1):The additives may be added individually or in combination
(3):Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present
(4):The maximum level is expressed as P2O5
(61):The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III
14.2.7Aromatised wine-based products as defined by Regulation (EEC) No 1601/91
14.2.7.1Aromatised wines
Group IAdditivesE 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used
Group IIColours at quantum satisExcept americano, bitter vino
Group IIIColours with combined maximum limit200Except americano, bitter vino
E 150a-dCaramelsquantum satis
E 100Curcumin100(26) (27)only americano, bitter vino
E 101Riboflavins100(26) (27)only americano, bitter vino
E 102Tartrazine100(26) (27)only americano, bitter vino
E 104Quinoline Yellow50(26) (27)only americano, bitter vino
E 104Quinoline Yellow50(61)Except americano, bitter vino
E 110Sunset Yellow FCF/Orange Yellow S50(61)Except americano, bitter vino
E 110Sunset Yellow FCF/Orange Yellow S50(27)only bitter vino
E 120Cochineal, Carminic acid, Carmines100(26) (27)only americano, bitter vino
E 122Azorubine, Carmoisine100(26) (27)only americano, bitter vino
E 123Amaranth100(26) (27)only americano, bitter vino
E 124Ponceau 4R, Cochineal Red A50(26) (27)only americano, bitter vino
E 124Ponceau 4R, Cochineal Red A50(61)Except americano, bitter vino
E 129Allura Red AG100(27)only bitter vino
E 123Amaranth30only aperitif wines
E 150a-dCaramelsquantum satisonly americano, bitter vino
E 160dLycopene10
E 200-203Sorbic acid — sorbates200(1) (2)
E 242Dimethyl dicarbonate250(24)
E 338-452Phosphoric acid — phosphates — di-, tri- and polyphosphates1000(1) (4)
E 473-474Sucrose esters of fatty acids — sucroglycerides5000(1)
(1):The additives may be added individually or in combination
(2):The maximum level is applicable to the sum and the levels are expressed as the free acid
(4):The maximum level is expressed as P2O5
(24):Ingoing amount, residues not detectable
(26):In americano E 100, E 101, E 102, E 104, E 120, E 122, E 123, E 124 are authorised individually or in combination
(27):In bitter vino E 100, E 101, E 102, E 104, E 110, E 120, E 122, E 123, E 124, E 129 are authorised individually or in combination
(61):The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III
14.2.7.2Aromatised wine-based drinks
Group IAdditivesE 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used
Group IIColours at quantum satisquantum satisexcept bitter soda, sangria, claria, zurra
Group IIIColours with combined maximum limit200except bitter soda, sangria, claria, zurra
E 100Curcumin100(28)only bitter soda
E 101Riboflavins100(28)only bitter soda
E 102Tartrazine100(28)only bitter soda
E 104Quinoline Yellow50(28)only bitter soda
E 104Quinoline Yellow50(61)except bitter soda, sangria, claria, zurra
E 110Sunset Yellow FCF/Orange Yellow S50(61)except bitter soda, sangria, claria, zurra
E 110Sunset Yellow FCF/Orange Yellow S50(28)only bitter soda
E 120Cochineal, Carminic acid, Carmines100(28)only bitter soda
E 122Azorubine, Carmoisine100(28)only bitter soda
E 123Amaranth100(28)only bitter soda
E 124Ponceau 4R, Cochineal Red A50(28)only bitter soda
E 124Ponceau 4R, Cochineal Red A50(61)except bitter soda, sangria, claria, zurra
E 129Allura Red AG100(28)only bitter soda
E 150a-dCaramelsquantum satisonly bitter soda
E 160dLycopene10
E 200-203Sorbic acid — sorbates200(1) (2)
E 242Dimethyl dicarbonate250(24)
E 338-452Phosphoric acid — phosphates — di-, tri- and polyphosphates1000(1) (4)
E 473-474Sucrose esters of fatty acids — sucroglycerides5000(1)
(1):The additives may be added individually or in combination
(2):The maximum level is applicable to the sum and the levels are expressed as the free acid
(4):The maximum level is expressed as P2O5
(24):Ingoing amount, residues not detectable
(28):In bitter soda E 100, E 101, E 102, E 104, E 110, E 120, E 122, E 123, E 124, E 129 are authorised individually or in combination
(61):The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III
14.2.7.3Aromatised wine-product cocktails
Group IAdditivesE 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used
Group IIColours at quantum satisquantum satis
Group IIIColours with combined maximum limit200
E 104Quinoline Yellow50(61)
E 110Sunset Yellow FCF/Orange Yellow S50(61)
E 124Ponceau 4R, Cochineal Red A50(61)
E 160dLycopene10
E 200-203Sorbic acid — sorbates200(1) (2)
E 242Dimethyl dicarbonate250(24)
E 338-452Phosphoric acid — phosphates — di-, tri- and polyphosphates1000(1) (4)
E 473-474Sucrose esters of fatty acids — sucroglycerides5000(1)
(1):The additives may be added individually or in combination
(2):The maximum level is applicable to the sum and the levels are expressed as the free acid
(4):The maximum level is expressed as P2O5
(24):Ingoing amount, residues not detectable
(61):The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III
14.2.8Other alcoholic drinks including mixtures of alcoholic drinks with non-alcoholic drinks and spirits with less than 15 % of alcohol
Group IAdditivesE 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used
Group IIColours at quantum satisquantum satis
Group IIIColours with combined maximum limit200only alcoholic drinks with less than 15 % of alcohol and nalewka na winie owocowym, aromatyzowana nalewka na winie owocowym, nalewka na winie z soku winogronowego, aromatyzowana nalewka na winie z soku winogronowego, napój winny owocowy lub miodowy, aromatyzowany napój winny owocowy lub miodowy, wino owocowe niskoalkoholowe and aromatyzowane wino owocowe niskoalkoholowe
E 104Quinoline Yellow180(61)only alcoholic drinks with less than 15 % of alcohol
E 110Sunset Yellow FCF/Orange Yellow S100(61)only alcoholic drinks with less than 15 % of alcohol
E 123Amaranth30only alcoholic drinks with less than 15 % of alcohol and nalewka na winie owocowym, aromatyzowana nalewka na winie owocowym, nalewka na winie z soku winogronowego, aromatyzowana nalewka na winie z soku winogronowego, napój winny owocowy lub miodowy, aromatyzowany napój winny owocowy lub miodowy, wino owocowe niskoalkoholowe and aromatyzowane wino owocowe niskoalkoholowe
E 124Ponceau 4R, Cochineal Red A170(61)only alcoholic drinks with less than 15 % of alcohol
E 160bAnnatto, Bixin, Norbixin10only alcoholic drinks with less than 15 % of alcohol
E 160dLycopene30
E 200-203Sorbic acid — sorbates200(1) (2)only alcoholic drinks with less than 15 % of alcohol and nalewka na winie owocowym, aromatyzowana nalewka na winie owocowym, nalewka na winie z soku winogronowego, aromatyzowana nalewka na winie z soku winogronowego, napój winny owocowy lub miodowy, aromatyzowany napój winny owocowy lub miodowy, wino owocowe niskoalkoholowe and aromatyzowane wino owocowe niskoalkoholowe
E 210-213Benzoic acid — benzoates200(1) (2)only alcoholic drinks with less than 15 % of alcohol
E 220-228Sulphur dioxide — sulphites200(3)only nalewka na winie owocowym, aromatyzowana nalewka na winie owocowym, nalewka na winie z soku winogronowego, aromatyzowana nalewka na winie z soku winogronowego, napój winny owocowy lub miodowy, aromatyzowany napój winny owocowy lub miodowy, wino owocowe niskoalkoholowe and aromatyzowane wino owocowe niskoalkoholowe
E 220-228Sulphur dioxide — sulphites20(3)only in fermented grape must-based drinksPeriod of application:From 25 December 2012.
E 242Dimethyl dicarbonate250(24)Period of application:From 28 December 2012
E 338-452Phosphoric acid — phosphates — di-, tri- and polyphosphates1000(1) (4)
E 353Metatartaric acid100only nalewka na winie z soku winogronowego and aromatyzowana nalewka na winie z soku winogronowego
E 405Propane-1, 2-diol alginate100only in fermented grape must-based drinksPeriod of application:From 25 December 2012
E 444Sucrose acetate isobutyrate300only flavoured cloudy alcoholic drinks containing less than 15 % of alcohol
E 445Glycerol esters of wood rosins100only flavoured cloudy alcoholic drinks containing less than 15 % of alcohol
E 473-474Sucrose esters of fatty acids — sucroglycerides5000(1)
E 481-482Stearoyl-2-lactylates8000(1)only flavoured drinks containing less than 15 % of alcohol
E 499Stigmasterol-rich plant sterols80(80)Only to water based ready-to-freeze alcoholic cocktails
E 499Stigmasterol-rich plant sterols800(80)Only to cream based ready-to-freeze alcoholic cocktails
E 950Acesulfame K350
E 951Aspartame600
E 952Cyclamic acid and its Na and Ca salts250(51)only mixtures of alcoholic drinks with non-alcoholic drinks
E 954Saccharin and its Na, K and Ca salts80(52)
E 955Sucralose250
E 959Neohesperidine DC30
E 960Steviol glycosides150(60)
E 961Neotame20
E 962Salt of aspartame-acesulfame350(11)a (49) (50)
E 1105Lysozymequantum satisonly nalewka na winie owocowym, aromatyzowana nalewka na winie owocowym, nalewka na winie z soku winogronowego, aromatyzowana nalewka na winie z soku winogronowego, napój winny owocowy lub miodowy, aromatyzowany napój winny owocowy lub miodowy, wino owocowe niskoalkoholowe and aromatyzowane wino owocowe niskoalkoholowe
(1):The additives may be added individually or in combination
(2):The maximum level is applicable to the sum and the levels are expressed as the free acid
(3):Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present
(4):The maximum level is expressed as P2O5
(11):Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent
(49):The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)
(50):The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951
(51):Maximum usable levels are expressed in free acid
(52):Maximum usable levels are expressed in free imide
(24):Ingoing amount, residues not detectable
(60):Expressed as steviol equivalents
(61):The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III
(80):The labelling requirements set out by Commission Regulation (EC) No 608/2004 (OJ L 97, 1.4.2004, p. 44) shall not apply.
15Ready-to-eat savouries and snacks
15.1Potato-, cereal-, flour- or starch-based snacks
Group IAdditives
Group IIColours at quantum satisquantum satisPeriod of application:until 31 July 2014
Group IIColours at quantum satisquantum satis(71)Period of application:from 1 August 2014
Group IIIColours with combined maximum limit100excluding extruded or expanded savoury snack productsPeriod of application:until 31 July 2014
Group IIIColours with combined maximum limit100(71)excluding extruded or expanded savoury snack productsPeriod of application:from 1 August 2014
Group IIIColours with combined maximum limit200only extruded or expanded savoury snack productsPeriod of application:until 31 July 2014
Group IIIColours with combined maximum limit200(71)only extruded or expanded savoury snack productsPeriod of application:from 1 August 2014
E 160bAnnatto, Bixin, Norbixin10excluding extruded or expanded savoury snack products
E 160bAnnatto, Bixin, Norbixin20only extruded or expanded savoury snack products
E 160dLycopene30
E 200-203; 214-219Sorbic acid — sorbates; p-hydroxybenzoates1000(1) (2) (5)
E 220-228Sulphur dioxide — sulphites50(3)only cereal- and potato-based snacks
E 310-320Gallates, TBHQ and BHA200(1)only cereal-based snack foods
E 338-452Phosphoric acid — phosphates — di-, tri- and polyphosphates5000(1) (4)
E 392Extracts of rosemary50(41) (46)
E 405Propane-1, 2-diol alginate3000only cereal- and potato-based snacks
E 416Karaya gum5000only cereal- and potato-based snacks
E 481-482Stearoyl-2-lactylates2000(1)only cereal-based snacks
E 481-482Stearoyl-2-lactylates5000(1)only cereal- and potato-based snacks
E 901Beeswax, white and yellowquantum satisas glazing agents only
E 902Candelilla waxquantum satisas glazing agents only
E 903Carnauba wax200as glazing agents only
E 904Shellacquantum satisas glazing agents only
E 950Acesulfame K350
E 951Aspartame500
E 954Saccharin and its Na, K and Ca salts100(52)
E 955Sucralose200
E 959Neohesperidine DC50
E 960Steviol glycosides20(60)
E 961Neotame18
E 961Neotame2as flavour enhancer only
E 962Salt of aspartame-acesulfame500(11)b (49) (50)
(1):The additives may be added individually or in combination
(2):The maximum level is applicable to the sum and the levels are expressed as the free acid
(3):Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present
(4):The maximum level is expressed as P2O5
(5):E 214-219: p-hydroxybenzoates (PHB), maximum 300 mg/kg
(11):Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent
(41):Expressed on fat basis
(49):The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)
(50):The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951
(52):Maximum usable levels are expressed in free imide
(46):As the sum of carnosol and carnosic acid
(60):Expressed as stevioles equivalents
(71):Maximum limit for aluminium coming from all aluminium lakes 30 mg/kg. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013
15.2Processed nuts
Group IAdditives
Group IIColours at quantum satisquantum satis
Group IIIColours with combined maximum limit100only savoury-coated nuts
E 160bAnnatto, Bixin, Norbixin10only savoury-coated nuts
E 160dLycopene30
E 200-203; 214-219Sorbic acid — sorbates; p-hydroxybenzoates1000(1) (2) (5)only coated nuts
E 220-228Sulphur dioxide — sulphites50(3)only marinated nuts
E 310-320Gallates, TBHQ and BHA200(1) (13)
E 338-452Phosphoric acid — phosphates — di-, tri- and polyphosphates5000(1) (4)
E 392Extracts of rosemary200(41) (46)
E 416Karaya gum10000only coating for nuts
E 901Beeswax, white and yellowquantum satisas glazing agents only
E 902Candelilla waxquantum satisas glazing agents only
E 903Carnauba wax200as glazing agents only
E 904Shellacquantum satisas glazing agents only
E 950Acesulfame K350
E 951Aspartame500
E 954Saccharin and its Na, K and Ca salts100(52)
E 955Sucralose200
E 959Neohesperidine DC50
E 960Steviol glycosides20(60)
E 961Neotame18
E 961Neotame2as flavour enhancer only
E 962Salt of aspartame-acesulfame500(11)b (49) (50)
(1):The additives may be added individually or in combination
(2):The maximum level is applicable to the sum and the levels are expressed as the free acid
(3):Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present
(4):The maximum level is expressed as P2O5
(5):E 214-219: p-hydroxybenzoates (PHB), maximum 300 mg/kg
(11):Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent
(13):Maximum limit expressed on fat
(41):Expressed on fat basis
(49):The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)
(50):The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951
(52):Maximum usable levels are expressed in free imide
(46):As the sum of carnosol and carnosic acid
(60):Expressed as steviol equivalents
16Desserts excluding products covered in categories 1, 3 and 4
Group IAdditives
Group IIColours at quantum satisquantum satisPeriod of application:until 31 July 2014
Group IIColours at quantum satisquantum satis(74)Period of application:from 1 August 2014
Group IIIColours with combined maximum limit150Period of application:until 31 July 2014
Group IIIColours with combined maximum limit150(74)Period of application:from 1 August 2014
Group IVPolyolsquantum satisonly energy-reduced or with no added sugar
E 104Quinoline Yellow10(61)
E 110Sunset Yellow FCF/Orange Yellow S5(61)
E 124Ponceau 4R, Cochineal Red A10(61)
E 160bAnnatto, Bixin, Norbixin10
E 160dLycopene30
E 200-203Sorbic acid — sorbates1000(1) (2)only frugtgrød, rote Grütze and pasha
E 200-203Sorbic acid — sorbates2000(1) (2)only ostkaka
E 200-213Sorbic acid — sorbates; Benzoic acid — benzoates300(1) (2)only non-heat-treated dairy-based desserts
E 210-213Benzoic acid — benzoates500(1) (2)only frugtgrød and rote Grütze
E 234Nisin3only semolina and tapioca puddings and similar products
E 280-283Propionic acid — propionates1000(1) (6)only Christmas pudding
E 297Fumaric acid4000only gel-like desserts, fruit-flavoured desserts, dry powdered dessert mixes
E 338-452Phosphoric acid — phosphates — di-, tri- and polyphosphates3000(1) (4)
E 338-452Phosphoric acid — phosphates — di-, tri- and polyphosphates7000(1) (4)only dry powdered dessert mixes
E 355-357Adipic acid — adipates1000(1)only dry powdered dessert mixes
E 355-357Adipic acid — adipates6000(1)only gel-like desserts
E 355-357Adipic acid — adipates1000(1)only fruit-flavoured desserts
E 363Succinic acid6000
E 416Karaya gum6000
E 427Cassia gum2500only for dairy-based dessert and similar products
E 432-436Polysorbates3000(1)
E 473-474Sucrose esters of fatty acids — sucroglycerides5000(1)
E 475Polyglycerol esters of fatty acids2000
E 477Propane-1,2-diol esters of fatty acids5000
E 481-482Stearoyl-2-lactylates5000(1)
E 483Stearyl tartrate5000
E 491-495Sorbitan esters5000(1)
E 950Acesulfame K350only energy-reduced or with no added sugar
E 951Aspartame1000only energy-reduced or with no added sugar
E 952Cyclamic acid and its Na and Ca salts250(51)only energy-reduced or with no added sugar
E 954Saccharin and its Na, K and Ca salts100(52)only energy-reduced or with no added sugar
E 955Sucralose400only energy-reduced or with no added sugar
E 957Thaumatin5as flavour enhancer only
E 959Neohesperidine DC50only energy-reduced or with no added sugar
E 960Steviol glycosides100(60)only energy-reduced or with no added sugar
E 961Neotame32only energy-reduced or with no added sugar
E 962Salt of aspartame-acesulfame350(11)a (49) (50)only energy-reduced or with no added sugar
E 964Polyglycitol syrup300000only energy-reduced or with no added sugarPeriod of application:From 29 November 2012
(1):The additives may be added individually or in combination
(2):The maximum level is applicable to the sum and the levels are expressed as the free acid
(4):The maximum level is expressed as P2O5
(6):Propionic acid and its salts may be present in certain fermented products resulting from the fermentation process following good manufacturing practice
(11):Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent
(49):The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)
(50):The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951
(51):Maximum usable levels are expressed in free acid
(52):Maximum usable levels are expressed in free imide
(60):Expressed as steviol equivalents
(61):The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III
(74):Maximum limit for aluminium coming from all aluminium lakes 15 mg/kg. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013
17Food supplements as defined in Directive 2002/46/EC excluding food supplements for infants and young children
17.1Food supplements supplied in a solid form including capsules and tablets and similar forms, excluding chewable forms
Group IAdditivesE 410, E 412, E 415 E 417 may not be used to produce dehydrated foods intended to rehydrate on ingestion
Group IIColours at quantum satisquantum satisPeriod of application:until 31 July 2014
Group IIColours at quantum satisquantum satis(69)Period of application:from 1 August 2014
Group IIIColours with combined maximum limit300Period of application:until 31 July 2014
Group IIIColours with combined maximum limit300(69)Period of application:from 1 August 2014
Group IVPolyolsquantum satis
E 104Quinoline Yellow35(61)
E 110Sunset Yellow FCF/Orange Yellow S10(61)
E 124Ponceau 4R, Cochineal Red A35(61)
E 160dLycopene30
E 200-213Sorbic acid — sorbates; Benzoic acid — benzoates1000(1) (2)only when supplied in dried form and containing preparations of vitamin A and of combinations of vitamins A and D
E 310-321Gallates, TBHQ, BHA and BHT400(1)
E 338-452Phosphoric acid — phosphates — di-, tri- and polyphosphatesquantum satis
E 392Extracts of rosemary400(46)
E 405Propane-1, 2-diol alginate1000
E 416Karaya gumquantum satis
E 426Soybean hemicellulose1500
E 432-436Polysorbatesquantum satis
E 459Beta-cyclodextrinquantum satisonly foods in tablet and coated tablet form
E 468Cross-linked sodium carboxy methyl cellulose30000
E 473-474Sucrose esters of fatty acids — sucroglyceridesquantum satis(1)
E 475Polyglycerol esters of fatty acidsquantum satis
E 491-495Sorbitan estersquantum satis(1)
E 551-559Silicon dioxide — silicatesquantum satisPeriod of application:until 31 January 2014
E 551-553Silicon dioxide — silicatesquantum satisPeriod of application:From 1 February 2014
E 900Dimethyl polysiloxane10only food supplements in effervescent tablet formPeriod of application:From 3 December 2012
E 901Beeswax, white and yellowquantum satis
E 902Candelilla waxquantum satis
E 903Carnauba wax200
E 904Shellacquantum satis
E 950Acesulfame K500
E 951Aspartame2000
E 952Cyclamic acid and its Na and Ca salts500(51)
E 954Saccharin and its Na, K and Ca salts500(52)
E 955Sucralose800
E 959Neohesperidine DC100
E 960Steviol glycosides670(60)
E 961Neotame60
E 961Neotame2only as flavour enhancer
E 962Salt of aspartame-acesulfame500(11)a (49) (50)
E 1201Polyvinylpyrrolidonequantum satisonly foods in tablet and coated tablet form
E 1202Polyvinylpolypyrrolidonequantum satisonly foods in tablet and coated tablet form
E 1203Polyvinyl alcohol (PVA)18000only in capsule and tablet form
E 1204Pullulanquantum satisonly in capsule and tablet form
E 1205Basic methacrylate copolymer100000
E 1206Neutral methacrylate copolymer200000
E 1207Anionic methacrylate copolymer100000
E 1505Triethyl citrate3500only in capsule and tablet form
E 1521Polyethylene glycol10000only in capsule and tablet form
(1):The additives may be added individually or in combination
(2):The maximum level is applicable to the sum and the levels are expressed as the free acid
(11):Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent
(49):The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)
(50):The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951
(51):Maximum usable levels are expressed in free acid
(52):Maximum usable levels are expressed in free imide
(46):As the sum of carnosol and carnosic acid
(60):Expressed as steviol equivalents
(61):The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III
(69):Maximum limit for aluminium coming from all aluminium lakes 150 mg/kg. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013
(79):Maximum level applies to the dissolved food supplement ready for consumption when diluted with 200 ml of water
17.2Food supplements supplied in a liquid form
Group IAdditives
Group IIColours at quantum satisquantum satis
Group IIIColours with combined maximum limit100
E 104Quinoline Yellow10(61)
E 110Sunset Yellow FCF/Orange Yellow S10(61)
E 124Ponceau 4R, Cochineal Red A10(61)
E 160dLycopene30
E 200-213Sorbic acid — sorbates; Benzoic acid — benzoates2000(1) (2)
E 310-321Gallates, TBHQ, BHA and BHT400(1)
E 338-452Phosphoric acid — phosphates — di-, tri- and polyphosphatesquantum satis
E 392Extracts of rosemary400(46)
E 405Propane-1, 2-diol alginate1000
E 416Karaya gumquantum satis
E 426Soybean hemicellulose1500
E 432-436Polysorbatesquantum satis
E 473-474Sucrose esters of fatty acids — sucroglyceridesquantum satis(1)
E 475Polyglycerol esters of fatty acidsquantum satis
E 491-495Sorbitan estersquantum satis
E 551-559Silicon dioxide — silicatesquantum satisPeriod of application:until 31 January 2014
E 551-553Silicon dioxide — silicatesquantum satisPeriod of application:From 1 February 2014
E 950Acesulfame K350
E 951Aspartame600
E 952Cyclamic acid and its Na and Ca salts400(51)
E 954Saccharin and its Na, K and Ca salts80(52)
E 955Sucralose240
E 959Neohesperidine DC50
E 960Steviol glycosides200(60)
E 961Neotame20
E 961Neotame2only as flavour enhancer
E 962Salt of aspartame-acesulfame350(11)a (49) (50)
(1):The additives may be added individually or in combination
(2):The maximum level is applicable to the sum and the levels are expressed as the free acid
(11):Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent
(49):The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)
(50):The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951
(51):Maximum usable levels are expressed in free acid
(52):Maximum usable levels are expressed in free imide
(46):As the sum of carnosol and carnosic acid
(60):Expressed as steviol equivalents
(61):The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III
17.3Food supplements supplied in a syrup-type or chewable form
Group IAdditives
Group IIColours at quantum satisquantum satisPeriod of application:until 31 July 2014
Group IIColours at quantum satisquantum satis(69)Period of application:from 1 August 2014
Group IVPolyolsquantum satis
Group IIIColours with combined maximum limit300only solid food supplementsPeriod of application:until 31 July 2014
Group IIIColours with combined maximum limit300(69)only solid food supplementsPeriod of application:from 1 August 2014
Group IIIColours with combined maximum limit100only liquid food supplements
E 104Quinoline Yellow10(61)
E 110Sunset Yellow FCF/Orange Yellow S10(61)
E 124Ponceau 4R, Cochineal Red A10(61)
E 160dLycopene30
E 310-321Gallates, TBHQ, BHA and BHT400(1)
E 338-452Phosphoric acid — phosphates — di-, tri- and polyphosphatesquantum satis
E 392Extracts of rosemary400(46)
E 405Propane-1, 2-diol alginate1000
E 416Karaya gumquantum satis
E 426Soybean hemicellulose1500
E 432-436Polysorbatesquantum satis
E 473-474Sucrose esters of fatty acids — sucroglyceridesquantum satis(1)
E 475Polyglycerol esters of fatty acidsquantum satis
E 491-495Sorbitan estersquantum satis
E 551-559Silicon dioxide — silicatesquantum satisPeriod of application:until 31 January 2014
E 551-553Silicon dioxide — silicatesquantum satisPeriod of application:From 1 February 2014
E 901Beeswax, white and yellowquantum satis
E 902Candelilla waxquantum satis
E 903Carnauba wax200
E 904Shellacquantum satis
E 950Acesulfame K2000
E 951Aspartame5500
E 952Cyclamic acid and its Na and Ca salts1250(51)
E 954Saccharin and its Na, K and Ca salts1200(52)
E 955Sucralose2400
E 957Thaumatin400
E 959Neohesperidine DC400
E 960Steviol glycosides1800(60)
E 961Neotame185
E 961Neotame2only food supplements based on vitamin and/or mineral elements, as flavour enhancer
E 962Salt of aspartame-acesulfame2000(11)a (49) (50)
(1):The additives may be added individually or in combination
(11):Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent
(49):The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)
(50):The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951
(51):Maximum usable levels are expressed in free acid
(52):Maximum usable levels are expressed in free imide
(46):As the sum of carnosol and carnosic acid
(60):Expressed as steviol equivalents
(61):The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III
(69):Maximum limit for aluminium coming from all aluminium lakes 150 mg/kg. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013
18Processed foods not covered by categories 1 to 17, excluding foods for infants and young children
Group IAdditives
ANNEX IIIUnion list of food additives including carriers approved for use in food additives, food enzymes, food flavourings, nutrients and their conditions of useDefinitions1."nutrients" for the purposes of this Annex means vitamins, minerals and other substances added for nutritional purposes, as well as substances added for physiological purposes as covered by Regulation (EC) No 1925/2006, Directive 2002/46/EC, Directive 2009/39/EC and Regulation (EC) No 953/2009.2."preparation" for the purposes of this Annex means a formulation consisting of one or more food additives, food enzymes and/or nutrients in which substances such as food additives and/or other food ingredients are incorporated to facilitate their storage, sale, standardisation, dilution or dissolution.PART 1
Carriers in food additivesMaximum level from all sources in foodstuffs 3000 mg/kg (individually or in combination with E 1505, E 1517 and E 1518). In the case of beverages, with the exception of cream liqueurs, the maximum level of E 1520 shall be 1000 mg/l from all sources.
E number of the carrierName of the carrierMaximum levelFood additives to which the carrier may be added
E 1520Propane-1, 2-diol (propylene glycol)1000 mg/kg in final food (as carry-over)Colours, emulsifiers and antioxidants
E 422Glycerolquantum satisAll food additives
E 420Sorbitol
E 421Mannitol
E 953Isomalt
E 965Maltitol
E 966Lactitol
E 967Xylitol
E 968Erythritol
E 400 – E 404Alginic acid – alginates (Table 7 of Part 6)
E 405Propane-1, 2-diol alginate
E 406Agar
E 407Carrageenan
E 410Locust bean gum
E 412Guar gum
E 413Tragacanth
E 414Gum arabic (acacia gum)
E 415Xanthan gum
E 440Pectins
E 432 – E 436Polysorbates (Table 4 of Part 6)quantum satisAntifoaming agents
E 442Ammoniumphosphatidesquantum satisAntioxidants
E 460Cellulosequantum satisAll food additives
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 322Lecithinsquantum satisColours and fat-soluble antioxidants
E 432 – E 436Polysorbates (Table 4 of Part 6)
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 acids
E 491 – E 495Sorbitan esters (Table 5 of Part 6)quantum satisColours and antifoaming agents
E 1404Oxidised starchquantum satisAll food additives
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
E 170Calcium carbonate
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 sulphates
E 515Potassium sulphates
E 516Calcium sulphate
E 517Ammonium sulphate
E 577Potassium gluconate
E 640Glycine and its sodium salt
E 1505Triethyl citrate
E 1518Glyceryl triacetate (triacetin)
E 551Silicon dioxidequantum satisEmulsifiers and colours
E 552Calcium silicate
E 553bTalc50 mg/kg in the colour preparationColours
E 901Beeswax, white and yellowquantum satisColours
E 1200Polydextrosequantum satisAll food additives
E 1201Polyvinylpyrrolidonequantum satisSweeteners
E 1202Polyvinylpolypyrrolidone
E 322Lecithinsquantum satisGlazing agents for fruit
E 432 – E 436Polysorbates
E 470aSodium, potassium and calcium salts of fatty acids
E 471Mono- and diglycerides of fatty acids
E 491 – E 495Sorbitan esters
E 570Fatty acids
E 900Dimethyl polysiloxane
E 1521Polyethylene glycolquantum satisSweeteners
E 425Konjacquantum satisAll food additives
E 459Beta-cyclodextrin1000 mg/kg in final foodAll food additives
E 468Crosslinked sodium carboxy methyl celluloseCross-linked cellulose gumquantum satisSweeteners
E 469Enzymatically hydrolysed carboxymethylcelluloseEnzymatically hydrolysed cellulose gumquantum satisAll food additives
E 555Potassium aluminium silicate90 % relative to the pigmentIn E 171 titanium dioxide and E 172 iron oxides and hydroxides
PART 2
Food additives other than carriers in food additivesExcept enzymes authorised as food additives.E 163 anthocyanins may contain up to 100000 mg/kg sulphites. E 150 b caustic sulphite caramel and E 150 d sulphite ammonia caramel may contain 2000 mg/kg according to the purity criteria (Directive 2008/128/EC).
E number of the added food additiveName of the added food additiveMaximum levelFood additive preparations to which the food additive may be added
Table 1quantum satisAll food additive preparations
E 200 – E 203Sorbic acid — sorbates (Table 2 of Part 6)1500 mg/kg singly or in combination in the preparation 15 mg/kg in the final product expressed as the free acidColour preparations
E 210Benzoic acid
E 211Sodium benzoate
E 212Potassium benzoate
E 220 – E 228Sulphur dioxide — sulphites (Table 3 of Part 6)100 mg/kg in the preparation and 2 mg/kg expressed as SO2 in the final product as calculatedColour preparations (except E163 anthocyanins, E 150 b caustic sulphite caramel and E 150 d sulphite ammonia caramel)
E 320Butylated hydroxyanisole (BHA)20 mg/kg singly or in combination (expressed on fat) in the preparation, 0,4 mg/kg in final product (singly or in combination)Emulsifiers containing fatty acids
E 321Butylated hydroxytoluene (BHT)
E 338Phosphoric acid40000 mg/kg singly or in combination in the preparation (expressed as P2O5)Preparations of the colour E 163 anthocyanins
E 339Sodium phosphates
E 340Potassium phosphates
E 343Magnesium phosphates
E 450Diphosphates
E 451Triphosphates
E 341Calcium phosphates40000 mg/kg in the preparation (expressed as P2O5)Colour and emulsifier preparations
10000 mg/kg in the preparation (expressed as P2O5)Polyol preparations
10000 mg/kg in the preparation (expressed as P2O5)E 412 guar gum preparations
E 392Extracts of rosemary1000 mg/kg in the preparation, 5 mg/kg in the final product expressed as the sum of carnosic acid and carnosolColour preparations
E 416Karaya gum50000 mg/kg in the preparation, 1 mg/kg in final productColour preparations
E 432 – E 436Polysorbatesquantum satisPreparations of colours, contrast enhancers, fat soluble antioxidants and glazing agents for fruit
E 473Sucrose esters of fatty acidsquantum satisPreparations of colours and fat soluble antioxidants
E 475Polyglycerol esters of fatty acidsquantum satisPreparations of colours and fat soluble antioxidants
E 476Polyglycerol polyricinoleate50000 mg/kg in the preparation, 500 mg/kg in final foodAs emulsifier in preparations of colours used in:Surimi and Japanese type Fish Products (Kamaboko) (E 120 cochineal, carminic acid, carmines)Meat products, fish pastes and fruit preparations used in flavoured milk products and desserts (E163 anthocyanins, E100 curcumin and E120 cochineal, carminic acid, carmines)
E 491 – E 495Sorbitan esters (Table 5 of Part 6)quantum satisPreparations of colours, anti-foaming agents and glazing agents for fruit
E 551Silicon dioxide50000 mg/kg in the preparationDry powdered colour preparations
10000 mg/kg in the preparationE 508 potassium chloride and E 412 guar gum preparations
E 551Silicon dioxide50000 mg/kg in the preparationDry powdered preparations of emulsifiers
E 552Calcium silicate
E 551Silicon dioxide10000 mg/kg in the preparationDry powdered preparations of polyols
E 552Calcium silicate
E 553aMagnesium silicate
E 553bTalc
E 900Dimethyl polysiloxane200 mg/kg in the preparation, 0,2 mg/l in final foodColour preparations of E 160 a carotenes, E 160 b annatto, bixin, norbixin, E 160 c Paprika extract, capsanthin, capsorubin, E 160 d lycopene and E 160 e beta-apo-8′-carotenal
E 903Carnauba wax130000 mg/kg in the preparation, 1200 mg/kg in final product from all sourcesAs stabiliser in preparations of sweeteners and/or acids intended to be used in chewing gum
Note:General rules for conditions of use of Food additives in Part 2(1)Food Additives presented in Table 1 of Part 6 of this Annex, which are generally permitted for use in food under the general "quantum satis" principle included in Annex II Part C(1) Group I, have been included as food additives (other than for the purpose of carriers) in food additives under the general "quantum satis" principle, unless stated otherwise.(2)For phosphates and silicates maximum limits have been set only in the food additive preparation and not in the final food.(3)For all other food additives with a numerical ADI value maximum limits have been set for the food additive preparation and the final food.(4)No food additives are authorised for their function as colour, sweetener or flavour enhancer.
PART 3
Food additives including carriers in food enzymesIncluding enzymes authorised as food additives.Maximum level from all sources in foodstuffs 3000 mg/kg (individually or in combination with E 1505, E 1517 and E 1518). In the case of beverages, with the exception of cream liqueurs, the maximum level of E 1520 shall be 1000 mg/l from all sources.
E number of the added food additiveName of the added food additiveMaximum level in enzyme preparationMaximum level in final food except beveragesMaximum level in beveragesCan be used as a carrier?
E 170Calcium carbonatequantum satisquantum satisquantum satisYes
E 200Sorbic acid20000 mg/kg (singly or in combination expressed as the free acid)20 mg/kg10 mg/l
E 202Potassium sorbate
E 210Benzoic acid5000 mg/kg (singly or in combination expressed as the free acid)12000 mg/kg in rennet1,7 mg/kg5 mg/kg in cheese where rennet has been used0,85 mg/l2,5 mg/l in whey based beverages where rennet has been used
E 211Sodium benzoate
E 214Ethyl-p-hydroxybenzoate2000 mg/kg (singly or in combination expressed as the free acid)2 mg/kg1 mg/l
E 215Sodium ethyl p-hydroxybenzoate
E 218Methyl p-hydroxybenzoate
E 219Sodium methyl p-hydroxybenzoate
E 220Sulphur dioxide2000 mg/kg (singly or in combination expressed as SO2)5000 mg/kg only in food enzymes for brewing6000 mg/kg only for barley beta-amylase10000 mg/kg only for papain in solid form2 mg/kg2 mg/l
E 221Sodium sulphite
E 222Sodium hydrogen sulphite
E 223Sodium metabisulphite
E 224Potassium metabisulphite
E 250Sodium nitrite500 mg/kg0,01 mg/kgNo use
E 260Acetic acidquantum satisquantum satisquantum satisYes
E 261Potassium acetatesquantum satisquantum satisquantum satis
E 262Sodium acetatesquantum satisquantum satisquantum satis
E 263Calcium acetatequantum satisquantum satisquantum satis
E 270Lactic acidquantum satisquantum satisquantum satisYes
E 281Sodium propionatequantum satisquantum satis50 mg/l
E 290Carbon dioxidequantum satisquantum satisquantum satis
E 296Malic acidquantum satisquantum satisquantum satisYes
E 300Ascorbic acidquantum satisquantum satisquantum satisYes
E 301Sodium ascorbatequantum satisquantum satisquantum satisYes
E 302Calcium ascorbatequantum satisquantum satisquantum satisYes
E 304Fatty acid esters of ascorbic acidquantum satisquantum satisquantum satis
E 306Tocopherol-rich extractquantum satisquantum satisquantum satis
E 307Alpha-tocopherolquantum satisquantum satisquantum satis
E 308Gamma-tocopherolquantum satisquantum satisquantum satis
E 309Delta-tocopherolquantum satisquantum satisquantum satis
E 322Lecithinsquantum satisquantum satisquantum satisYes
E 325Sodium lactatequantum satisquantum satisquantum satis
E 326Potassium lactatequantum satisquantum satisquantum satis
E 327Calcium lactatequantum satisquantum satisquantum satisYes
E 330Citric acidquantum satisquantum satisquantum satisYes
E 331Sodium citratesquantum satisquantum satisquantum satisYes
E 332Potassium citratesquantum satisquantum satisquantum satisYes
E 333Calcium citratesquantum satisquantum satisquantum satis
E 334Tartaric acid (L(+)-)quantum satisquantum satisquantum satis
E 335Sodium tartratesquantum satisquantum satisquantum satisYes
E 336Potassium tartratesquantum satisquantum satisquantum satisYes
E 337Sodium potassium tartratequantum satisquantum satisquantum satis
E 350Sodium malatesquantum satisquantum satisquantum satisYes
E 338Phosphoric acid10000 mg/kg (expressed as P2O5)quantum satisquantum satis
E 339Sodium phosphates50000 mg/kg (singly or in combination, expressed as P2O5)quantum satisquantum satisYes
E 340Potassium phosphates
E 341Calcium phosphates
E 343Magnesium phosphates
E 351Potassium malatequantum satisquantum satisquantum satisYes
E 352Calcium malatesquantum satisquantum satisquantum satisYes
E 354Calcium tartratequantum satisquantum satisquantum satis
E 380Triammonium citratequantum satisquantum satisquantum satis
E 400Alginic acidquantum satisquantum satisquantum satisYes
E 401Sodium alginatequantum satisquantum satisquantum satisYes
E 402Potassium alginatequantum satisquantum satisquantum satisYes
E 403Ammonium alginatequantum satisquantum satisquantum satis
E 404Calcium alginatequantum satisquantum satisquantum satisYes
E 406Agarquantum satisquantum satisquantum satisYes
E 407Carrageenanquantum satisquantum satisquantum satisYes
E 407aProcessed euchema seaweedquantum satisquantum satisquantum satis
E 410Locust bean gumquantum satisquantum satisquantum satisYes
E 412Guar gumquantum satisquantum satisquantum satisYes
E 413Tragacanthquantum satisquantum satisquantum satisYes
E 414Acacia gum (gum arabic)quantum satisquantum satisquantum satisYes
E 415Xanthan gumquantum satisquantum satisquantum satisYes
E 417Tara gumquantum satisquantum satisquantum satisYes
E 418Gellan gumquantum satisquantum satisquantum satisYes
E 420Sorbitolquantum satisquantum satisquantum satisYes
E 421Mannitolquantum satisquantum satisquantum satisYes
E 422Glycerolquantum satisquantum satisquantum satisYes
E 440Pectinsquantum satisquantum satisquantum satisYes
E 450Diphosphates50000 mg/kg (singly or in combination expressed as P2O5)quantum satisquantum satis
E 451Triphosphates
E 452Polyphosphates
E 460Cellulosequantum satisquantum satisquantum satisYes
E 461Methyl cellulosequantum satisquantum satisquantum satisYes
E 462Ethyl cellulosequantum satisquantum satisquantum satis
E 463Hydroxypropyl cellulosequantum satisquantum satisquantum satisYes
E 464Hydroxypropyl methyl cellulosequantum satisquantum satisquantum satisYes
E 465Ethyl methyl cellulosequantum satisquantum satisquantum satis
E 466Carboxy methyl celluloseSodium carboxy methyl celluloseCellulose gumquantum satisquantum satisquantum satisYes
E 469Enzymatically hydrolysed carboxy methyl cellulosequantum satisquantum satisquantum satis
E 470aSodium, potassium and calcium salts of fatty acidsquantum satisquantum satisquantum satis
E 470bMagnesium salts of fatty acidsquantum satisquantum satisquantum satis
E 471Mono- and diglycerides of fatty acidsquantum satisquantum satisquantum satisYes
E 472aAcetic acid esters of mono- and diglycerides of fatty acidsquantum satisquantum satisquantum satisYes
E 472bLactic acid esters of mono- and diglycerides of fatty acidsquantum satisquantum satisquantum satisYes
E 472cCitric acid esters of mono- and diglycerides of fatty acidsquantum satisquantum satisquantum satisYes
E 472dTartaric acid esters of mono- and diglycerides of fatty acidsquantum satisquantum satisquantum satisYes
E 472eMono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acidsquantum satisquantum satisquantum satisYes
E 472fMixed acetic and tartaric acid esters of mono- and diglycerides of fatty acidsquantum satisquantum satisquantum satisYes
E 473Sucrose esters of fatty acids50000 mg/kg50 mg/kg25 mg/LYes, only as a carrier
E 500Sodium carbonatesquantum satisquantum satisquantum satisYes
E 501Potassium carbonatesquantum satisquantum satisquantum satisYes, E 501 (i) potassium carbonate only
E 503Ammonium carbonatesquantum satisquantum satisquantum satisYes
E 504Magnesium carbonatesquantum satisquantum satisquantum satisYes
E 507Hydrochloric acidquantum satisquantum satisquantum satisYes
E 508Potassium chloridequantum satisquantum satisquantum satisYes
E 509Calcium chloridequantum satisquantum satisquantum satisYes
E 511Magnesium chloridequantum satisquantum satisquantum satisYes
E 513Sulphuric acidquantum satisquantum satisquantum satisYes
E 514Sodium sulphatesquantum satisquantum satisquantum satisYes, E 514 (i) sodium sulphate only
E 515Potassium sulphatesquantum satisquantum satisquantum satisYes
E 516Calcium sulphatequantum satisquantum satisquantum satisYes
E 517Ammonium sulphate100000 mg/kg100 mg/kg50 mg/lYes
E 524Sodium hydroxidequantum satisquantum satisquantum satis
E 525Potassium hydroxidequantum satisquantum satisquantum satisYes
E 526Calcium hydroxidequantum satisquantum satisquantum satisYes
E 527Ammonium hydroxidequantum satisquantum satisquantum satisYes
E 528Magnesium hydroxidequantum satisquantum satisquantum satisYes
E 529Calcium oxidequantum satisquantum satisquantum satisYes
E 530Magnesium oxidequantum satisquantum satisquantum satis
E 551Silicon dioxide50000 mg/kg in the dry powdered preparationquantum satisquantum satisYes
E 570Fatty acidsquantum satisquantum satisquantum satis
E 574Gluconic acidquantum satisquantum satisquantum satisYes
E 575Glucono-delta-lactonequantum satisquantum satisquantum satisYes
E 576Sodium gluconatequantum satisquantum satisquantum satis
E 577Potassium gluconatequantum satisquantum satisquantum satis
E 578Calcium gluconatequantum satisquantum satisquantum satisYes
E 640Glycine and its sodium saltquantum satisquantum satisquantum satis
E 920L-cysteine10000 mg/kg10 mg/kg5 mg/l
E 938Argonquantum satisquantum satisquantum satis
E 939Heliumquantum satisquantum satisquantum satis
E 941Nitrogenquantum satisquantum satisquantum satis
E 942Nitrous oxidequantum satisquantum satisquantum satis
E 948Oxygenquantum satisquantum satisquantum satis
E 949Hydrogenquantum satisquantum satisquantum satis
E 965Maltitolquantum satisquantum satisquantum satisYes
E 966Lactitolquantum satisquantum satisquantum satisYes (only as a carrier)
E 967Xylitolquantum satisquantum satisquantum satisYes (only as a carrier)
E 1200Polydextrosequantum satisquantum satisquantum satisYes
E 1404Oxidised starchquantum satisquantum satisquantum satisYes
E 1410Monostarch phosphatequantum satisquantum satisquantum satisYes
E 1412Distarch phosphatequantum satisquantum satisquantum satisYes
E 1413Phosphated distarch phosphatequantum satisquantum satisquantum satisYes
E 1414Acetylated distarch phosphatequantum satisquantum satisquantum satisYes
E 1420Acetylated starchquantum satisquantum satisquantum satisYes
E 1422Acetylated distarch adipatequantum satisquantum satisquantum satisYes
E 1440Hydroxy propyl starchquantum satisquantum satisquantum satisYes
E 1442Hydroxy propyl distarch phosphatequantum satisquantum satisquantum satisYes
E 1450Starch sodium octenyl succinatequantum satisquantum satisquantum satisYes
E 1451Acetylated oxidised starchquantum satisquantum satisquantum satisYes
E 1520Propane-1, 2-diol (propylene glycol)500 g/kg(see footnote)(see footnote)Yes, only as a carrier
Note:General rules for conditions of use of Food additives in Part 3(1)Food Additives presented in Table 1 of Part 6 of this Annex, which are generally permitted for use in food under the general "quantum satis" principle, included in Annex II Part C(1) Group I, have been included as food additives in food enzymes under the general "quantum satis" principle, unless stated otherwise.(2)For phosphates and silicates, when used as additives, maximum limits have been set only in the food enzyme preparation and not in the final food.(3)For all other food additives with a numerical ADI value maximum limits have been set for the food enzyme preparation and the final food.(4)No food additives are authorised for their function as colour, sweetener or flavour enhancer.
PART 4
Food additives including carriers in food flavouringsProportionality rule: when combinations of gallates, TBHQ, and BHA are used, the individual levels must be reduced proportionally.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.
E number of the additiveName of the additiveFlavouring categories to which the additive may be addedMaximum level
Table 1All flavouringsquantum satis
E 420E 421E 953E 965E 966E 967E 968SorbitolMannitolIsomaltMaltitolLactitolXylitolErythritolAll flavouringsquantum satis for purposes other than sweetening, not as flavour enhancers
E 200 – E 203E 210E 211E 212E 213Sorbic acid and sorbates (Table 2 of Part 6),Benzoic acid,Sodium benzoate,Potassium benzoateCalcium benzoateAll flavourings1500 mg/kg (singly or in combination expressed as the free acid) in flavourings
E 310E311E 312E 319E 320Propyl gallateOctyl gallateDodecyl gallateTertiary-butyl hydroquinone (TBHQ)Butylated hydroxyanisole (BHA)Essential oils1000 mg/kg (gallates, TBHQ and BHA, individually or in combination) in the essential oils
Flavourings other than essential oils100 mg/kg (gallates, individually or in combination)200 mg/kg (TBHQ and BHA, individually or in combination) in flavourings
E 338 – E 452Phosphoric acid — phosphates — di-, tri- and polyphosphates (Table 6 of Part 6)All flavourings40000 mg/kg (singly or in combination expressed as P2O5) in flavourings
E 392Extracts of rosemaryAll flavourings1000 mg/kg (expressed as the sum of carnosol and carnosic acid) in flavourings
E 416Karaya gumAll flavourings50000 mg/kg in flavourings
E 423Octenyl succinic acid modified gum arabicFlavouring-oil emulsions used in categories 03: edible ices; 07.2: Fine bakery wares; 08.2: Processed meat, only processed poultry; 09.2: Processed fish and fishery products including mollusks and crustaceans and in category 16: Desserts excluding products covered in category 1, 3 and 4.500 mg/kg in the flavouring emulsion
Flavouring-oil emulsions used in category 14.1.4: Flavoured drinks, only flavoured drinks not containing fruit juices and in carbonated flavoured drinks containing fruit juices and in category 14.2: Alcoholic beverages, including alcohol-free and low-alcohol counterparts220 mg/kg in the flavouring emulsion
Flavouring-oil emulsions used in categories 05.1: Cocoa and Chocolate products as covered by Directive 2000/36/EC, 05.2: Other confectionery including breath refreshening microsweets, 05.4: Decorations, coatings and fillings, except fruit based fillings covered by category 4.2.4 and in category 06.3: Breakfast cereals.300 mg/kg in the flavouring emulsion
Flavouring-oil emulsions used in category 01.7.5: Processed cheese.120 mg/kg in the flavouring emulsion
Flavouring-oil emulsions used in category 05.3: Chewing gum.60 mg/kg in the flavouring emulsion
Flavouring-oil emulsions used in category 01.8: Dairy analogues, including beverage whiteners; 04.2.5: Jam, jellies and marmalades and similar products; 04.2.5.4: Nut butters and nut spreads; 08.2: Processed meat; 12.5: Soups and broths, 14.1.5.2: Other, only instant coffee and tea and in cereal based ready-to-eat-dishes.240 mg/kg in the flavouring emulsion
Flavouring-oil emulsions used in category 10.2: Processed eggs and egg products.140 mg/kg in the flavouring emulsion
Flavouring-oil emulsions used in category 14.1.4: Flavoured drinks, only non carbonated flavoured drinks containing fruit juices; 14.1.2: Fruit juices as defined by Directive 2001/112/EC and vegetable juices, only vegetable juices and in category 12.6: Sauces, only gravies and sweet sauces.400 mg/kg in the flavouring emulsion
Flavouring-oil emulsions used in category 15: Ready-to-eat savouries and snacks.440 mg/kg in the flavouring emulsion
E 425KonjacAll flavouringsquantum satis
E 432 – E 436Polysorbates (Table 4 of Part 6)All flavourings, except liquid smoke flavourings and flavourings based on spice oleoresins10000 mg/kg in flavourings
Foodstuffs containing liquid smoke flavourings and flavourings based on spice oleoresins1000 mg/kg in final food
E 459Beta-cyclodextrinEncapsulated flavourings in:
flavoured teas and flavoured powdered instant drinks500 mg/l in final food
flavoured snacks1000 mg/kg in foodstuffs as consumed or as reconstituted according to the instructions of the manufacturer
E 473Sucrose esters of fatty acidsFlavourings for water based clear flavoured drinks that belong to category 14.1.415000 mg/kg in flavourings, 30 mg/l in the final food
E 551Silicon dioxideAll flavourings50000 mg/kg in flavourings
E 900Dimethyl polysiloxaneAll flavourings10 mg/kg in flavourings
E 901BeeswaxFlavourings in non-alcoholic flavoured drinks200 mg/l in flavoured drinks
E 1505Triethyl citrateAll flavourings3000 mg/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 1000 mg/l from all sources
E 1517Glyceryl diacetate (diacetin)
E 1518Glyceryl triacetate (triacetin)
E 1520Propane-1, 2-diol (propylene glycol)
E 1519Benzyl alcoholFlavourings for:
liqueurs, aromatised wines, aromatised wine-based drinks and aromatised wine-products cocktails100 mg/l in final food
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
PART 5Food additives in nutrientsSection AFood additives in nutrients except nutrients intended to be used in foodstuffs for infants and young children listed in point 13.1 of Part E of Annex II:
Maximum level for E 1518 and E 1520 from all sources in foodstuffs 3000 mg/kg (individually or in combination with E 1505 and E 1517). In the case of beverages, with the exception of cream liqueurs, the maximum level of E 1520 shall be 1000 mg/l from all sources.
E number of the food additiveName of the food additiveMaximum levelNutrient to which the food additive may be addedCan be used as a carrier?
E 170Calcium carbonatequantum satisAll nutrientsYes
E 260Acetic acidquantum satisAll nutrients
E 261Potassium acetatesquantum satisAll nutrients
E 262Sodium acetatesquantum satisAll nutrients
E 263Calcium acetatequantum satisAll nutrients
E 270Lactic acidquantum satisAll nutrients
E 290Carbon dioxidequantum satisAll nutrients
E 296Malic acidquantum satisAll nutrients
E 300Ascorbic acidquantum satisAll nutrients
E 301Sodium ascorbatequantum satisAll nutrients
E 302Calcium ascorbatequantum satisAll nutrients
E 304Fatty acid esters of ascorbic acidquantum satisAll nutrients
E 306Tocopherol-rich extractquantum satisAll nutrients
E 307Alpha-tocopherolquantum satisAll nutrients
E 308Gamma-tocopherolquantum satisAll nutrients
E 309Delta-tocopherolquantum satisAll nutrients
E 322Lecithinsquantum satisAll nutrientsYes
E 325Sodium lactatequantum satisAll nutrients
E 326Potassium lactatequantum satisAll nutrients
E 327Calcium lactatequantum satisAll nutrients
E 330Citric acidquantum satisAll nutrients
E 331Sodium citratesquantum satisAll nutrients
E 332Potassium citratesquantum satisAll nutrients
E 333Calcium citratesquantum satisAll nutrients
E 334Tartaric acid (L(+)-)quantum satisAll nutrients
E 335Sodium tartratesquantum satisAll nutrients
E 336Potassium tartratesquantum satisAll nutrients
E 337Sodium potassium tartratequantum satisAll nutrients
E 338 – E 452Phosphoric acid — phosphates — di-, tri- and polyphosphates (Table 6 of Part 6)40000 mg/kg expressed as P2O5 in the nutrient preparationAll nutrients
E 350Sodium malatesquantum satisAll nutrients
E 351Potassium malatequantum satisAll nutrients
E 352Calcium malatesquantum satisAll nutrients
E 354Calcium tartratequantum satisAll nutrients
E 380Triammonium citratequantum satisAll nutrients
E 392Extracts of rosemary1000 mg/kg in the preparation of beta-carotene and lycopene, 5 mg/kg in final product expressed as the sum of carnosic acid and carnosolIn beta-carotene and lycopene preapartions
E 400 – E 404Alginic acid — alginates (Table 7 of Part 6)quantum satisAll nutrientsYes
E 406Agarquantum satisAll nutrientsYes
E 407Carrageenanquantum satisAll nutrientsYes
E 407aProcessed euchema seaweedquantum satisAll nutrientsYes
E 410Locust bean gumquantum satisAll nutrientsYes
E 412Guar gumquantum satisAll nutrientsYes
E 413Tragacanthquantum satisAll nutrientsYes
E 414Acacia gum (gum arabic)quantum satisAll nutrientsYes
E 415Xanthan gumquantum satisAll nutrientsYes
E 417Tara gumquantum satisAll nutrientsYes
E 418Gellan gumquantum satisAll nutrientsYes
E 420Sorbitolquantum satisAll nutrientsYes, only as a carrier
E 421Mannitolquantum satisAll nutrientsYes, only as a carrier
E 422Glycerolquantum satisAll nutrientsYes
E 432 – E 436Polysorbates (Table 4 of Part 6)quantum satis only in beta carotene, lutein, lycopene and vitamin E preparations. In vitamin A and D preparations maximum level in final food 2 mg/kgIn beta carotene, lutein, lycopene and vitamins A, D and E preparationsYes
E 440Pectinsquantum satisAll nutrientsYes
E 459Beta-cyclodextrin100000 mg/kg in the preparation and 1000 mg/kg in final foodAll nutrientsYes
E 460Cellulosequantum satisAll nutrientsYes
E 461Methyl cellulosequantum satisAll nutrientsYes
E 462Ethyl cellulosequantum satisAll nutrientsYes
E 463Hydroxypropyl cellulosequantum satisAll nutrientsYes
E 464Hydroxypropyl methyl cellulosequantum satisAll nutrientsYes
E 465Ethyl methyl cellulosequantum satisAll nutrientsYes
E 466Carboxy methyl celluloseSodium carboxy methyl celluloseCellulose gumquantum satisAll nutrientsYes
E 469Enzymatically hydrolysed carboxy methyl cellulosequantum satisAll nutrientsYes
E 470aSodium, potassium and calcium salts of fatty acidsquantum satisAll nutrientsYes
E 470bMagnesium salts of fatty acidsquantum satisAll nutrientsYes
E 471Mono- and diglycerides of fatty acidsquantum satisAll nutrientsYes
E 472aAcetic acid esters of mono- and diglycerides of fatty acidsquantum satisAll nutrientsYes
E 472bLactic acid esters of mono- and diglycerides of fatty acidsquantum satisAll nutrientsYes
E 472cCitric acid esters of mono- and diglycerides of fatty acidsquantum satisAll nutrientsYes
E 472dTartaric acid esters of mono- and diglycerides of fatty acidsquantum satisAll nutrientsYes
E 472eMono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acidsquantum satisAll nutrientsYes
E 472fMixed acetic and tartaric acid esters of mono- and diglycerides of fatty acidsquantum satisAll nutrientsYes
E 473Sucrose esters of fatty acidsquantum satisIn beta carotene, lutein, lycopene and vitamin E preparationsYes
2 mg/kg in final foodIn vitamin A and D preparations
E 475Polyglycerol esters of fatty acidsquantum satisIn beta carotene, lutein, lycopene and vitamin E preparationsYes
2 mg/kg in final foodIn vitamin A and D preparations
E 491 – E 495Sorbitan esters (Table 5 of Part 6)quantum satisIn beta carotene, lutein, lycopene and vitamin E preparationsYes
2 mg/kg in final foodIn vitamin A and D preparations
E 500Sodium carbonatesquantum satisAll nutrientsYes
E 501Potassium carbonatesquantum satisAll nutrientsYes
E 503Ammonium carbonatesquantum satisAll nutrientsYes
E 504Magnesium carbonatesquantum satisAll nutrientsYes
E 507Hydrochloric acidquantum satisAll nutrientsYes
E 508Potassium chloridequantum satisAll nutrients
E 509Calcium chloridequantum satisAll nutrients
E 511Magnesium chloridequantum satisAll nutrients
E 513Sulphuric acidquantum satisAll nutrients
E 514Sodium sulphatesquantum satisAll nutrients
E 515Potassium sulphatesquantum satisAll nutrients
E 516Calcium sulphatequantum satisAll nutrients
E 524Sodium hydroxidequantum satisAll nutrients
E 525Potassium hydroxidequantum satisAll nutrients
E 526Calcium hydroxidequantum satisAll nutrients
E 527Ammonium hydroxidequantum satisAll nutrients
E 528Magnesium hydroxidequantum satisAll nutrients
E 529Calcium oxidequantum satisAll nutrientsYes
E 530Magnesium oxidequantum satisAll nutrientsYes
E 551,E 552Silicon dioxideCalcium silicate50000 mg/kg in the dry powdered preparation (singly or in combination)In dry powdered preparations of all nutrients
10000 mg/kg in the preparation (E 551 only)In potassium chloride preparations used in salt substitutes
E 554Sodium aluminium silicate15000 mg/kg in the preparationIn fat soluble vitamin preparations
E 570Fatty acidsquantum satisAll nutrients except nutrients containing unsaturated fatty acids
E 574Gluconic acidquantum satisAll nutrients
E 575Glucono-delta-lactonequantum satisAll nutrients
E 576Sodium gluconatequantum satisAll nutrients
E 577Potassium gluconatequantum satisAll nutrients
E 578Calcium gluconatequantum satisAll nutrients
E 640Glycine and its sodium saltquantum satisAll nutrients
E 900Dimethyl polysiloxane200 mg/kg in the preparation, 0,2 mg/l in final foodIn preparations of beta-carotene and lycopene
E 901Beeswax, white and yellowquantum satisAll nutrientsYes, only as a carrier
E 938Argonquantum satisAll nutrients
E 939Heliumquantum satisAll nutrients
E 941Nitrogenquantum satisAll nutrients
E 942Nitrous oxidequantum satisAll nutrients
E 948Oxygenquantum satisAll nutrients
E 949Hydrogenquantum satisAll nutrients
E 953Isomaltquantum satisAll nutrientsYes, only as a carrier
E 965Maltitolquantum satisAll nutrientsYes, only as a carrier
E 966Lactitolquantum satisAll nutrientsYes, only as a carrier
E 967Xylitolquantum satisAll nutrientsYes, only as a carrier
E 968Erythritolquantum satisAll nutrientsYes, only as a carrier
E 1103Invertasequantum satisAll nutrients
E 1200Polydextrosequantum satisAll nutrientsYes
E 1404Oxidised starchquantum satisAll nutrientsYes
E 1410Monostarch phosphatequantum satisAll nutrientsYes
E 1412Distarch phosphatequantum satisAll nutrientsYes
E 1413Phosphated distarch phosphatequantum satisAll nutrientsYes
E 1414Acetylated distarch phosphatequantum satisAll nutrientsYes
E 1420Acetylated starchquantum satisAll nutrientsYes
E 1422Acetylated distarch adipatequantum satisAll nutrientsYes
E 1440Hydroxy propyl starchquantum satisAll nutrientsYes
E 1442Hydroxy propyl distarch phosphatequantum satisAll nutrientsYes
E 1450Starch sodium octenyl succinatequantum satisAll nutrientsYes
E 1451Acetylated oxidised starchquantum satisAll nutrientsYes
E 1452Starch Aluminium Octenyl Succinate35000 mg/kg in final foodIn food supplements as defined in Directive 2002/46/EC due to its use in vitamin preparations for encapsulation purposes onlyYes
E 1518Glyceryl triacetate (triacetin)All nutrientsYes, only as a carrier
E 1520Propane-1, 2-diol (propylene glycol)1000 mg/kg in final food (as carry-over)All nutrientsYes, only as a carrier
Section BFood additives added in nutrients intended to be used in foodstuffs for infants and young children listed in Point 13.1 of Part E of Annex II:
E number of the food additiveName of the food additiveMaximum levelNutrient to which the food additive may be addedFood category
E 301Sodium ascorbate100000 mg/kg in vitamin D preparation and1 mg/l maximum carry-over in final foodVitamin D preparationsInfant formulae and follow-on formulae as defined by Directive 2006/141/EC
Total carry-over 75 mg/lCoatings of nutrient preparations containing polyunsaturated fatty acidsFoods for infants and young children
E 304 (i)Ascorbyl palmitateFor uses in nutrient preparations under the condition that the maximum level in foods mentioned in point 13.1 of Part E of Annex II is not exceededAll nutrientsFoods for infants and young children
E 306E 307E 308E 309Tocopherol-rich extractAlpha-tocopherolGamma-tocopherolDelta-tocopherolFor uses in nutrient preparations under the condition that the maximum level in foods mentioned in point 13.1 of Part E of Annex II is not exceededAll nutrientsFoods for infants and young children
E 322LecithinsFor uses in nutrient preparations under the condition that the maximum level in foods mentioned in point 13.1 of Part E of Annex II is not exceededAll nutrientsFoods for infants and young children
E 330Citric acidquantum satisAll nutrientsFoods for infants and young children
E 331Sodium citratesFor uses in nutrient preparations under the condition that the maximum level in foods mentioned in point 13.1 of Part E of Annex II is not exceeded and the conditions of use specified therein are respectedAll nutrientsFoods for infants and young children
E 332Potassium citratesFor uses in nutrient preparations under the condition that the maximum level in foods mentioned in point 13.1 of Part E of Annex II is not exceeded and the conditions of use specified therein are respectedAll nutrientsFoods for infants and young children
E 333Calcium citratesTotal carry-over 0,1 mg/kg expressed as calcium and within the limit of calcium level and calcium/phosphorus ratio as set for the food categoryAll nutrientsFoods for infants and young children
E 341 (iii)Tricalcium phosphateMaximum carry-over 150 mg/kg as P2O5 and within the limit for calcium, phosphorus and calcium:phosphorus ratio as set in Directive 2006/141/ECAll nutrientsInfant formulae and follow-on formulae as defined by Directive 2006/141/EC
Maximum level of 1000 mg/kg expressed as P2O5 from all uses in final food mentioned in point 13.1.3 of Part E of Annex II is respectedAll nutrientsProcessed cereal based foods and baby foods for infants and young children as defined by Directive 2006/125/EC
E 401Sodium alginateFor uses in nutrient preparations under the condition that the maximum level in foods mentioned in point 13.1.3 of Part E of Annex II is not exceededAll nutrientsProcessed cereal based foods and baby foods for infants and young children as defined by Directive 2006/125/EC
E 402Potassium alginateFor uses in nutrient preparations under the condition that the maximum level in foods mentioned in point 13.1 of Part E of Annex II is not exceededAll nutrientsProcessed cereal based foods and baby foods for infants and young children as defined by Directive 2006/125/EC
E 404Calcium alginateFor uses in nutrient preparations under the condition that the maximum level in foods mentioned in point 13.1.3 of Part E of Annex II is not exceededAll nutrientsProcessed cereal based foods and baby foods for infants and young children as defined by Directive 2006/125/EC
E 414Gum arabic (acacia gum)150000 mg/kg in the nutrient preparation and 10 mg/kg carry-over in final productAll nutrientsFoods for infants and young children
E 415Xanthan gumFor uses in nutrient preparations under the condition that the maximum level in foods mentioned in point 13.1.3 of Part E of Annex II is not exceededAll nutrientsProcessed cereal based foods and baby foods for infants and young children as defined by Directive 2006/125/EC
E 421Mannitol1000 times more than vitamin B12,3 mg/kg total carry-overAs carrier for vitamin B12Foods for infants and young children
E 440PectinsFor uses in nutrient preparations under the condition that the maximum level in foods mentioned in point 13.1 of Part E of Annex II is not exceededAll nutrientsFollow-on formulae and processed cereal based foods and baby foods for infants and young children as defined by Directive 2006/125/EC
E 466Carboxy methyl cellulose,Sodium carboxy methyl cellulose,Cellulose gumFor uses in nutrient preparations under the condition that the maximum level in foods mentioned in point 13.1 of Part E of Annex II is not exceededAll nutrientsDietary foods for infants and young children for special medical purposes as defined in Directive 1999/21/EC
E 471Mono- and diglycerides of fatty acidsFor uses in nutrient preparations under the condition that the maximum level in foods mentioned in point 13.1 of Part E of Annex II is not exceeded and the conditions of use specified therein are respectedAll nutrientsFoods for infants and young children
E 472cCitric acid esters of mono- and diglycerides of fatty acidsFor uses in nutrient preparations under the condition that the maximum level in foods mentioned in point 13.1 of Part E of Annex II is not exceededAll nutrientsInfant formulae and follow-on formulae for infants and young children in good health
E 551Silicon dioxide10000 mg/kg in nutrient preparationsDry powdered nutrient preparationsFoods for infants and young children
E 1420Acetylated starchFor uses in nutrient preparations under the condition that the maximum level in foods mentioned in point 13.1.3 of Part E of Annex II is not exceededAll nutrientsProcessed cereal based foods and baby foods for infants and young children as defined by Directive 2006/125/EC
E 1450Starch sodium octenyl succinateCarry-over 100 mg/kgVitamin preparationsFoods for infants and young children
Carry-over 1000 mg/kgPolyunsaturated fatty acid preparations
E 1451Acetylated oxidised starchFor uses in nutrient preparations under the condition that the maximum level in foods mentioned in point 13.1.3 of Part E of Annex II is not exceededAll nutrientsProcessed cereal based foods and baby foods for infants and young children as defined by Directive 2006/125/EC
Note:General rules for conditions of use of Food additives in Part 5(1)Food Additives presented in Table 1 of Part 6 of this Annex, which are generally permitted for use in food under the general "quantum satis" principle, included in Annex II Part C(1) Group I, have been included as food additives in nutrients under the general "quantum satis" principle, unless stated otherwise.(2)For phosphates and silicates, when used as additives, maximum limits have been set only in the nutrient preparation and not in the final food.(3)For all other food additives with a numerical ADI value maximum limits have been set for the nutrient preparation and the final food.(4)No food additives are authorised for their function as colour, sweetener or flavour enhancer.
PART 6Definitions of groups of food additives for the purposes of Parts 1 to 5
Table 1
E numberName
E 170Calcium carbonate
E 260Acetic acid
E 261Potassium acetates
E 262Sodium acetates
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
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
E 332Potassium citrates
E 333Calcium citrates
E 334Tartaric acid (L(+)-)
E 335Sodium tartrates
E 336Potassium tartrates
E 337Sodium potassium tartrate
E 350Sodium malates
E 351Potassium malate
E 352Calcium malates
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 euchema 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
E 460Cellulose
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
E 501Potassium carbonates
E 503Ammonium carbonates
E 504Magnesium carbonates
E 507Hydrochloric acid
E 508Potassium chloride
E 509Calcium chloride
E 511Magnesium chloride
E 513Sulphuric acid
E 514Sodium sulphates
E 515Potassium sulphates
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 938Argon
E 939Helium
E 941Nitrogen
E 942Nitrous oxide
E 948Oxygen
E 949Hydrogen
E 1103Invertase
E 1200Polydextrose
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 1440Hydroxy propyl starch
E 1442Hydroxy propyl distarch phosphate
E 1450Starch sodium octenyl succinate
E 1451Acetylated oxidised starch
Table 2Sorbic acid — sorbates
E-numberName
E 200Sorbic acid
E 202Potassium sorbate
E 203Calcium sorbate
Table 3Sulphur dioxide — sulphites
E-numberName
E 220Sulphur dioxide
E 221Sodium sulphite
E 222Sodium hydrogen sulphite
E 223Sodium metabisulphite
E 224Potassium metabisulphite
E 226Calcium sulphite
E 227Calcium hydrogen sulphite
E 228Potassium hydrogen sulphite
Table 4Polysorbates
E-numberName
E 432Polyoxyethylene sorbitan monolaurate (polysorbate 20)
E 433Polyoxyethylene sorbitan monooleate (polysorbate 80)
E 434Polyoxyethylene sorbitan monopalmitate (polysorbate 40)
E 435Polyoxyethylene sorbitan monostearate (polysorbate 60)
E 436Polyoxyethylene sorbitan tristearate (polysorbate 65)
Table 5Sorbitan esters
E-numberName
E 491Sorbitan monostearate
E 492Sorbitan tristearate
E 493Sorbitan monolaurate
E 494Sorbitan monooleate
E 495Sorbitan monopalmitate
Table 6Phosphoric acid — phosphates — di-, tri- and polyphosphates
E-numberName
E 338Phosphoric acid
E 339Sodium phosphates
E 340Potassium phosphates
E 341Calcium phosphates
E 343Magnesium phosphates
E 450Diphosphates
E 451Triphosphates
E 452Polyphosphates
Table 7Alginic acid — alginates
E-numberName
E 400Alginic acid
E 401Sodium alginate
E 402Potassium alginate
E 403Ammonium alginate
ANNEX IVTraditional foods for which certain Member States may continue to prohibit the use of certain categories of food additives
Member StateFoodsCategories of additives which may continue to be banned
GermanyTraditional German beer (Bier nach deutschem Reinheitsgebot gebraut)All except propellant gases
FranceTraditional French breadAll
FranceTraditional French preserved trufflesAll
FranceTraditional French preserved snailsAll
FranceTraditional French goose and duck preserves (confit)All
AustriaTraditional Austrian "Bergkäse"All except preservatives
FinlandTraditional Finnish "Mämmi"All except preservatives
SwedenFinlandTraditional Swedish and Finnish fruit syrupsColours
DenmarkTraditional Danish "Kødboller"Preservatives and colours
DenmarkTraditional Danish "Leverpostej"Preservatives (other than sorbic acid) and colours
SpainTraditional Spanish "Lomo embuchado"All except preservatives and antioxidants
ItalyTraditional Italian "Mortadella"All except preservatives, antioxidants, pH-adjusting agents, flavour enhancers, stabilisers and packaging gas
ItalyTraditional Italian "Cotechino e zampone"All except preservatives, antioxidants, pH-adjusting agents, flavour enhancers, stabilisers and packaging gas
ANNEX VList of the food colours referred to in Article 24 for which the labelling of foods shall include additional information
With the exception of:(a)foods where the colour(s) has been used for the purposes of health or other marking on meat products or for stamping or decorative colouring on eggshells; and(b)beverages containing more than 1,2 % by volume of alcohol.
Foods containing one or more of the following food coloursInformation
Sunset yellow (E 110)"name or E number of the colour(s)": may have an adverse effect on activity and attention in children.
Quinoline yellow (E 104)
Carmoisine (E 122)
Allura red (E 129)
Tartrazine (E 102)
Ponceau 4R (E 124)