(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.
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
- Commission Regulation (EU) No 1274/2013of 6 December 2013amending and correcting 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 certain food additives(Text with EEA relevance), 32013R1274, December 7, 2013
- Commission Regulation (EU) No 59/2014of 23 January 2014amending 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) in aromatised wine-based products(Text with EEA relevance), 32014R0059, January 24, 2014
- Commission Regulation (EU) No 264/2014of 14 March 2014amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of polyvinylpyrrolidone-vinyl acetate copolymer in solid food supplements and the Annex to Commission Regulation (EU) No 231/2012 as regards its specifications(Text with EEA relevance), 32014R0264, March 15, 2014
- Commission Regulation (EU) No 298/2014of 21 March 2014amending Annex II 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 Magnesium dihydrogen diphosphate for use as raising agent and acidity regulator(Text with EEA relevance), 32014R0298, March 25, 2014
- Commission Regulation (EU) No 497/2014of 14 May 2014amending Annex II 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 use of Advantame as a sweetener(Text with EEA relevance), 32014R0497, May 15, 2014
- Commission Regulation (EU) No 505/2014of 15 May 2014amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of caramel colours (E 150a-d) in beer and malt beverages(Text with EEA relevance), 32014R0505, May 16, 2014
- Commission Regulation (EU) No 506/2014of 15 May 2014amending Annex II 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 Ethyl lauroyl arginate as a preservative in certain heat-treated meat products(Text with EEA relevance), 32014R0506, May 16, 2014
- Commission Regulation (EU) No 601/2014of 4 June 2014amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the food categories of meat and the use of certain food additives in meat preparations(Text with EEA relevance), 32014R0601, June 5, 2014
- Commission Regulation (EU) No 685/2014of 20 June 2014amending Annex II 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 polyvinyl alcohol-polyethylene glycol-graft-co-polymer in solid food supplements(Text with EEA relevance), 32014R0685, June 21, 2014
- Commission Regulation (EU) No 923/2014of 25 August 2014amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of aluminium lakes of riboflavins (E 101) and cochineal, carminic acid, carmines (E 120) in certain food categories and Annex to Regulation (EU) No 231/2012 as regards the specifications for riboflavins (E 101)(Text with EEA relevance), 32014R0923, August 26, 2014
- Commission Regulation (EU) No 957/2014of 10 September 2014amending Annex II 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 removal of montan acid esters (E 912)(Text with EEA relevance), 32014R0957, September 11, 2014
- Commission Regulation (EU) No 969/2014of 12 September 2014amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of Calcium ascorbate (E 302) and Sodium alginate (E 401) in certain unprocessed fruit and vegetables(Text with EEA relevance), 32014R0969, September 13, 2014
- Commission Regulation (EU) No 1084/2014of 15 October 2014amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of diphosphates (E 450) as a raising agent and acidity regulator in prepared yeast based doughs(Text with EEA relevance), 32014R1084, October 16, 2014
- Commission Regulation (EU) No 1092/2014of 16 October 2014amending 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), 32014R1092, October 17, 2014
- Commission Regulation (EU) No 1093/2014of 16 October 2014amending and correcting Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of certain colours in flavoured ripened cheese(Text with EEA relevance), 32014R1093, October 17, 2014
- Commission Regulation (EU) 2015/537of 31 March 2015amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of aluminium lakes of cochineal, carminic acid, carmines (E 120) in dietary foods for special medical purposes(Text with EEA relevance), 32015R0537, April 1, 2015
- Commission Regulation (EU) 2015/538of 31 March 2015amending 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 cooked shrimps in brine(Text with EEA relevance), 32015R0538, April 1, 2015
- Commission Regulation (EU) 2015/639of 23 April 2015amending Annex III to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of silicon dioxide (E 551) in polyvinyl alcohol-polyethylene glycol-graft-co-polymer (E 1209)(Text with EEA relevance), 32015R0639, April 24, 2015
- Commission Regulation (EU) 2015/647of 24 April 2015amending and correcting Annexes II and III 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), 32015R0647, April 25, 2015
- Commission Regulation (EU) 2015/649of 24 April 2015amending Annex II 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 use of L-leucine as a carrier for table-top sweeteners in tablets(Text with EEA relevance), 32015R0649, April 25, 2015
- Commission Regulation (EU) 2015/1362of 6 August 2015amending Annex III to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of silicon dioxide (E 551) in extracts of rosemary (E 392)(Text with EEA relevance), 32015R1362, August 7, 2015
- Commission Regulation (EU) 2015/1378of 11 August 2015amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of riboflavins (E 101) and carotenes (E 160a) in dried potato granules and flakes(Text with EEA relevance), 32015R1378, August 12, 2015
- Commission Regulation (EU) 2015/1739of 28 September 2015amending Annex II 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 use of the iron tartrate as an anti-caking agent in salt and its substitutes(Text with EEA relevance), 32015R1739, September 30, 2015
- Commission Regulation (EU) 2015/1832of 12 October 2015amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of Erythritol (E 968) as a flavour enhancer in energy-reduced or with no added sugars flavoured drinks(Text with EEA relevance), 32015R1832, October 13, 2015
- Commission Regulation (EU) 2016/56of 19 January 2016amending 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 spreadable fats(Text with EEA relevance), 32016R0056, January 20, 2016
- Commission Regulation (EU) 2016/263of 25 February 2016amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the title of the food category 12.3 Vinegars(Text with EEA relevance), 32016R0263, February 26, 2016
- Commission Regulation (EU) 2016/324of 7 March 2016amending 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 permitted in all categories of foods(Text with EEA relevance), 32016R0324, March 8, 2016
- Commission Regulation (EU) 2016/441of 23 March 2016amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of Steviol glycosides (E 960) as a sweetener in mustard(Text with EEA relevance), 32016R0441, March 24, 2016
- Commission Regulation (EU) 2016/479of 1 April 2016amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of steviol glycosides (E 960) as a sweetener in certain energy-reduced or with no added sugars beverages(Text with EEA relevance), 32016R0479, April 2, 2016
- Commission Regulation (EU) 2016/683of 2 May 2016amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of propionic acid — propionates (E 280-283) in tortillas(Text with EEA relevance), 32016R0683, May 3, 2016
- Commission Regulation (EU) 2016/691of 4 May 2016amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of food additives in edible caseinates(Text with EEA relevance), 32016R0691, May 5, 2016
- Commission Regulation (EU) 2016/1776of 6 October 2016amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of sucralose (E 955) as a flavour enhancer in chewing gum with added sugars or polyols(Text with EEA relevance), 32016R1776, October 7, 2016
- Commission Regulation (EU) 2017/335of 27 February 2017amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of steviol glycosides (E 960) as a sweetener in certain energy-reduced confectionery products(Text with EEA relevance), 32017R0335, February 28, 2017
- Commission Regulation (EU) 2017/839of 17 May 2017amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E 249-250) in golonka peklowana(Text with EEA relevance), 32017R0839, May 18, 2017
- Commission Regulation (EU) 2017/871of 22 May 2017amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of phosphoric acid — phosphates — di — tri — and polyphosphates (E 338-452) in certain meat preparations(Text with EEA relevance), 32017R0871, May 23, 2017
- Commission Regulation (EU) 2017/874of 22 May 2017amending Annex III to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of butane (E 943a), isobutane (E 943b) and propane (E 944) in colour preparations(Text with EEA relevance), 32017R0874, May 23, 2017
- Commission Regulation (EU) 2017/1270of 14 July 2017amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of potassium carbonate (E 501) on peeled, cut and shredded fruit and vegetables(Text with EEA relevance), 32017R1270, July 15, 2017
- Commission Regulation (EU) 2017/1271of 14 July 2017amending Annex III to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of use of silicon dioxide (E 551) in potassium nitrate (E 252)(Text with EEA relevance), 32017R1271, July 15, 2017
- Commission Regulation (EU) 2017/1399of 28 July 2017amending Annex II 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 potassium polyaspartate(Text with EEA relevance), 32017R1399, July 29, 2017
- Commission Regulation (EU) 2018/74of 17 January 2018amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of phosphoric acid — phosphates — di-, tri- and polyphosphates (E 338-452) in frozen vertical meat spits(Text with EEA relevance), 32018R0074, January 18, 2018
- Commission Regulation (EU) 2018/97of 22 January 2018amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of sweeteners in fine bakery wares(Text with EEA relevance), 32018R0097, January 23, 2018
(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].
(a) in specific foods; (b) for purposes other than those covered by this Regulation.
(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.
(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.
(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.
(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.
(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.
(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.
(a) the Community list in Annex II to this Regulation; and/or (b) the Community list in Annex III to this Regulation.
(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.
(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.
(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.
(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.
(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.
(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.
(a) polyols: "excessive consumption may induce laxative effects"; (b) aspartame/aspartame-acesulfame salt: "contains a source of phenylalanine".
(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.
(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.
1. "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.
the name of the food additive and its E-number; as an alternative more specific E-numbers and names listed in Commission Regulation (EU) No 231/2012 Commission Regulation (EU) No 231/2012 of 9 March 2012 laying down specifications for food additives listed in Annexes II and III to Regulation (EC) No 1333/2008 of the European Parliament and of the Council (OJ L 83, 22.3.2012, p. 1 ).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.
| 1 | Unprocessed foods as defined in Article 3 of Regulation (EC) No 1333/2008, excluding meat preparations as defined by Regulation (EC) No 853/2004 |
| 2 | Honey as defined in Council Directive 2001/110/EC |
| 3 | Non-emulsified oils and fats of animal or vegetable origin |
| 4 | Butter |
| 5 | Unflavoured pasteurised and sterilised (including UHT) milk and unflavoured plain pasteurised cream (excluding reduced fat cream) |
| 6 | Unflavoured fermented milk products, not heat-treated after fermentation |
| 7 | Unflavoured buttermilk (excluding sterilised buttermilk) |
| 8 | Natural mineral water as defined in Directive 2009/54/EC of the European Parliament and of the Council |
| 9 | Coffee (excluding flavoured instant coffee) and coffee extracts |
| 10 | Unflavoured leaf tea |
| 11 | Sugars as defined in Council Directive 2001/111/EC |
| 12 | Dry 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 |
| 13 | Foods for infants and young children as referred to in Regulation (EU) No 609/2013 |
| 1 | Unprocessed foods as defined in Article 3 of Regulation (EC) No 1333/2008 |
| 2 | All bottled or packed waters |
| 3 | Milk, full fat, semi-skimmed and skimmed milk, pasteurised or sterilised (including UHT sterilisation) (unflavoured) |
| 4 | Chocolate milk |
| 5 | Fermented milk (unflavoured) |
| 6 | Preserved milks as mentioned in Council Directive 2001/114/EC |
| 7 | Buttermilk (unflavoured) |
| 8 | Cream and cream powder (unflavoured) |
| 9 | Oils and fats of animal or vegetable origin |
| 10 | Ripened and unripened cheese (unflavoured) |
| 11 | Butter from sheep and goats’ milk |
| 12 | Eggs and egg products as defined in Regulation (EC) No 853/2004 |
| 13 | Flour and other milled products and starches |
| 14 | Bread and similar products |
| 15 | Pasta and gnocchi |
| 16 | Sugar including all mono- and disaccharides |
| 17 | Tomato paste and canned and bottled tomatoes |
| 18 | Tomato-based sauces |
| 19 | Fruit juice and fruit nectar as mentioned in Council Directive 2001/112/EC |
| 20 | Fruit, vegetables (including potatoes) and mushrooms — canned, bottled or dried; processed fruit, vegetables (including potatoes) and mushrooms |
| 21 | Extra jam, extra jelly, and chestnut purée as mentioned in Council Directive 2001/113/EC |
| 22 | Fish, molluscs and crustaceans, meat, poultry and game as well as their preparations, but not including prepared meals containing these ingredients |
| 23 | Cocoa products and chocolate components in chocolate products as mentioned in Directive 2000/36/EC of the European Parliament and of the Council |
| 24 | Roasted 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 |
| 25 | Salt, salt substitutes, spices and mixtures of spices |
| 26 | Wine and other products covered by Council Regulation (EC) No 1234/2007 |
| 27 | |
| 28 | Sangria, Clarea and Zurra as mentioned in Council Regulation (EEC) No 1601/91 |
| 29 | Wine vinegar covered by Regulation (EC) No 1234/2007, as listed in its Annex I, Part XII |
| 30 | Foods for infants and young children as mentioned in Directive 2009/39/EC including foods for special medical purposes for infants and young children |
| 31 | Honey as defined in Directive 2001/110/EC |
| 32 | Malt and malt products |
| E-number | Name |
|---|---|
| E 100 | Curcumin |
| E 101 | Riboflavins |
| E 102 | Tartrazine |
| E 104 | Quinoline Yellow |
| E 110 | Sunset Yellow FCF/Orange Yellow S |
| E 120 | Cochineal, Carminic acid, Carmines |
| E 122 | Azorubine, Carmoisine |
| E 123 | Amaranth |
| E 124 | Ponceau 4R, Cochineal Red A |
| E 127 | Erythrosine |
| E 129 | Allura Red AC |
| E 131 | Patent Blue V |
| E 132 | Indigotine, Indigo carmine |
| E 133 | Brilliant Blue FCF |
| E 141 | Copper complexes of chlorophylls and chlorophyllins |
| E 142 | Green S |
| E 151 | Brilliant Black PN |
| E 155 | Brown HT |
| E 163 | Anthocyanins |
| E 180 | Litholrubine BK |
| E-number | Name |
|---|---|
| E 100 | Curcumin |
| E 101 | Riboflavins |
| E 102 | Tartrazine |
| E 104 | Quinoline Yellow |
| E 110 | Sunset Yellow FCF/Orange Yellow S |
| E 120 | Cochineal, Carminic acid, Carmines |
| E 122 | Azorubine, Carmoisine |
| E 123 | Amaranth |
| E 124 | Ponceau 4R, Cochineal Red A |
| E 127 | Erythrosine |
| E 129 | Allura Red AC |
| E 131 | Patent Blue V |
| E 132 | Indigotine, Indigo carmine |
| E 133 | Brilliant Blue FCF |
| E 140 | Chlorophylls and chlorophyllins |
| E 141 | Copper complexes of chlorophylls, chlorophyllins |
| E 142 | Green S |
| E 150a | Plain caramel |
| E 150b | Caustic sulphite caramel |
| E 150c | Ammonia caramel |
| E 150d | Sulphite ammonia caramel |
| E 151 | Brilliant Black PN |
| E 153 | Vegetable carbon |
| E 155 | Brown HT |
| E 160a | Carotenes |
| E 160b | Annatto, Bixin, Norbixin |
| E 160c | Paprika extract, capsanthin, capsorubin |
| E 160d | Lycopene |
| E 160e | Beta-apo-8′-carotenal (C 30) |
| E 161b | Lutein |
| E 161g | Canthaxanthin |
| E 162 | Beetroot Red, betanin |
| E 163 | Anthocyanins |
| E 170 | Calcium carbonate |
| E 171 | Titanium dioxide |
| E 172 | Iron oxides and hydroxides |
| E 173 | Aluminium |
| E 174 | Silver |
| E 175 | Gold |
| E 180 | Litholrubine BK |
| E-number | Name |
|---|---|
| E 420 | Sorbitols |
| E 421 | Mannitol |
| E 950 | Acesulfame K |
| E 951 | Aspartame |
| E 952 | Cyclamates |
| E 953 | Isomalt |
| E 954 | Saccharins |
| E 955 | Sucralose |
| E 957 | Thaumatin |
| E 959 | Neohesperidine DC |
| E 960 | Steviol glycosides |
| E 961 | Neotame |
| E 962 | Salt of aspartame-acesulfame |
| E 964 | Polyglycitol syrup |
| E 965 | Maltitols |
| E 966 | Lactitol |
| E 967 | Xylitol |
| E 968 | Erythritol |
| E 969 | Advantame |
| E-number | Name |
|---|---|
| E 170 | Calcium carbonate |
| E 172 | Iron oxides and hydroxides |
| E 200 | Sorbic acid |
| E 202 | Potassium sorbate |
| E 203 | Calcium sorbate |
| E 210 | Benzoic acid |
| E 211 | Sodium benzoate |
| E 212 | Potassium benzoate |
| E 213 | Calcium benzoate |
| E 214 | Ethyl-p-hydroxybenzoate |
| E 215 | Sodium ethyl p-hydroxybenzoate |
| E 218 | Methyl p-hydroxybenzoate |
| E 219 | Sodium methyl p-hydroxybenzoate |
| E 220 | Sulphur dioxide |
| E 221 | Sodium sulphite |
| E 222 | Sodium hydrogen sulphite |
| E 223 | Sodium metabisulphite |
| E 224 | Potassium metabisulphite |
| E 226 | Calcium sulphite |
| E 227 | Calcium hydrogen sulphite |
| E 228 | Potassium hydrogen sulphite |
| E 234 | Nisin |
| E 235 | Natamycin |
| E 239 | Hexamethylene tetramine |
| E 242 | Dimethyl dicarbonate |
| E 243 | Ethyl lauroyl arginate |
| E 249 | Potassium nitrite |
| E 250 | Sodium nitrite |
| E 251 | Sodium nitrate |
| E 252 | Potassium nitrate |
| E 260 | Acetic acid |
| E 261 | Potassium acetates |
| E 262 | Sodium acetates |
| E 263 | Calcium acetate |
| E 270 | Lactic acid |
| E 280 | Propionic acid |
| E 281 | Sodium propionate |
| E 282 | Calcium propionate |
| E 283 | Potassium propionate |
| E 284 | Boric acid |
| E 285 | Sodium tetraborate (borax) |
| E 290 | Carbon dioxide |
| E 296 | Malic acid |
| E 297 | Fumaric acid |
| E 300 | Ascorbic acid |
| E 301 | Sodium ascorbate |
| E 302 | Calcium ascorbate |
| E 304 | Fatty acid esters of ascorbic acid |
| E 306 | Tocopherol-rich extract |
| E 307 | Alpha-tocopherol |
| E 308 | Gamma-tocopherol |
| E 309 | Delta-tocopherol |
| E 310 | Propyl gallate |
| E 311 | Octyl gallate |
| E 312 | Dodecyl gallate |
| E 315 | Erythorbic acid |
| E 316 | Sodium erythorbate |
| E 319 | Tertiary-butyl hydroquinone (TBHQ) |
| E 320 | Butylated hydroxyanisole (BHA) |
| E 321 | Butylated hydroxytoluene (BHT) |
| E 322 | Lecithins |
| E 325 | Sodium lactate |
| E 326 | Potassium lactate |
| E 327 | Calcium lactate |
| E 330 | Citric acid |
| E 331 | Sodium citrates |
| E 332 | Potassium citrates |
| E 333 | Calcium citrates |
| E 334 | Tartaric acid (L(+)-) |
| E 335 | Sodium tartrates |
| E 336 | Potassium tartrates |
| E 337 | Sodium potassium tartrate |
| E 338 | Phosphoric acid |
| E 339 | Sodium phosphates |
| E 340 | Potassium phosphates |
| E 341 | Calcium phosphates |
| E 343 | Magnesium phosphates |
| E 350 | Sodium malates |
| E 351 | Potassium malate |
| E 352 | Calcium malates |
| E 353 | Metatartaric acid |
| E 354 | Calcium tartrate |
| E 355 | Adipic acid |
| E 356 | Sodium adipate |
| E 357 | Potassium adipate |
| E 363 | Succinic acid |
| E 380 | Triammonium citrate |
| E 385 | Calcium disodium ethylene diamine tetra-acetate (Calcium disodium EDTA) |
| E 392 | Extracts of rosemary |
| E 400 | Alginic acid |
| E 401 | Sodium alginate |
| E 402 | Potassium alginate |
| E 403 | Ammonium alginate |
| E 404 | Calcium alginate |
| E 405 | Propane-1, 2-diol alginate |
| E 406 | Agar |
| E 407a | Processed euchema seaweed |
| E 407 | Carrageenan |
| E 410 | Locust bean gum |
| E 412 | Guar gum |
| E 413 | Tragacanth |
| E 414 | Gum arabic (acacia gum) |
| E 415 | Xanthan gum |
| E 416 | Karaya gum |
| E 417 | Tara gum |
| E 418 | Gellan gum |
| E 422 | Glycerol |
| E 423 | Octenyl succinic acid modified gum arabic |
| E 425 | Konjac |
| E 426 | Soybean hemicellulose |
| E 427 | Cassia gum |
| E 431 | Polyoxyethylene (40) stearate |
| E 432 | Polyoxyethylene sorbitan monolaurate (polysorbate 20) |
| E 433 | Polyoxyethylene sorbitan monooleate (polysorbate 80) |
| E 434 | Polyoxyethylene sorbitan monopalmitate (polysorbate 40) |
| E 435 | Polyoxyethylene sorbitan monostearate (polysorbate 60) |
| E 436 | Polyoxyethylene sorbitan tristearate (polysorbate 65) |
| E 440 | Pectins |
| E 442 | Ammonium phosphatides |
| E 444 | Sucrose acetate isobutyrate |
| E 445 | Glycerol esters of wood rosins |
| E 450 | Diphosphates |
| E 451 | Triphosphates |
| E 452 | Polyphosphates |
| E 456 | Potassium polyaspartate |
| E 459 | Beta-cyclodextrin |
| E 460 | Cellulose |
| E 461 | Methyl cellulose |
| E 462 | Ethyl cellulose |
| E 463 | Hydroxypropyl cellulose |
| E 464 | Hydroxypropyl methyl cellulose |
| E 465 | Ethyl methyl cellulose |
| E 466 | Sodium carboxy methyl cellulose, Cellulose gum |
| E 468 | Cross-linked sodium carboxy methyl cellulose, cross linked cellulose gum |
| E 469 | Enzymatically hydrolysed carboxy methyl cellulose, Enzymatically hydrolysed cellulose gum |
| E 470a | Sodium, potassium and calcium salts of fatty acids |
| E 470b | Magnesium salts of fatty acids |
| E 471 | Mono-and diglycerides of fatty acids |
| E 472a | Acetic acid esters of mono- and diglycerides of fatty acids |
| E 472b | Lactic acid esters of mono- and diglycerides of fatty acids |
| E 472c | Citric acid esters of mono- and diglycerides of fatty acids |
| E 472d | Tartaric acid esters of mono- and diglycerides of fatty acids |
| E 472e | Mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids |
| E 472f | Mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids |
| E 473 | Sucrose esters of fatty acids |
| E 474 | Sucroglycerides |
| E 475 | Polyglycerol esters of fatty acids |
| E 476 | Polyglycerol polyricinoleate |
| E 477 | Propane-1,2-diol esters of fatty acids |
| E 479b | Thermally oxidised soya bean oil interacted with mono- and diglycerides of fatty acids |
| E 481 | Sodium stearoyl-2-lactylate |
| E 482 | Calcium stearoyl-2-lactylate |
| E 483 | Stearyl tartrate |
| E 491 | Sorbitan monostearate |
| E 492 | Sorbitan tristearate |
| E 493 | Sorbitan monolaurate |
| E 494 | Sorbitan monooleate |
| E 495 | Sorbitan monopalmitate |
| E 499 | Stigmasterol-rich plant sterols |
| E 500 | Sodium carbonates |
| E 501 | Potassium carbonates |
| E 503 | Ammonium carbonates |
| E 504 | Magnesium carbonates |
| E 507 | Hydrochloric acid |
| E 508 | Potassium chloride |
| E 509 | Calcium chloride |
| E 511 | Magnesium chloride |
| E 512 | Stannous chloride |
| E 513 | Sulphuric acid |
| E 514 | Sodium sulphates |
| E 515 | Potassium sulphates |
| E 516 | Calcium sulphate |
| E 517 | Ammonium sulphate |
| E 520 | Aluminium sulphate |
| E 521 | Aluminium sodium sulphate |
| E 522 | Aluminium potassium sulphate |
| E 523 | Aluminium ammonium sulphate |
| E 524 | Sodium hydroxide |
| E 525 | Potassium hydroxide |
| E 526 | Calcium hydroxide |
| E 527 | Ammonium hydroxide |
| E 528 | Magnesium hydroxide |
| E 529 | Calcium oxide |
| E 530 | Magnesium oxide |
| E 534 | Iron tartrate |
| E 535 | Sodium ferrocyanide |
| E 536 | Potassium ferrocyanide |
| E 538 | Calcium ferrocyanide |
| E 541 | Sodium aluminium phosphate acidic |
| E 551 | Silicon dioxide |
| E 552 | Calcium silicate |
| E 553a | Magnesium silicate |
| E 553b | Talc |
| E 554 | Sodium aluminium silicate |
| E 555 | Potassium aluminium silicate |
| E 556 | Calcium aluminium silicate |
| E 558 | Bentonite |
| E 559 | Aluminium silicate (Kaolin) |
| E 570 | Fatty acids |
| E 574 | Gluconic acid |
| E 575 | Glucono-delta-lactone |
| E 576 | Sodium gluconate |
| E 577 | Potassium gluconate |
| E 578 | Calcium gluconate |
| E 579 | Ferrous gluconate |
| E 585 | Ferrous lactate |
| E 586 | 4-Hexylresorcinol |
| E 620 | Glutamic acid |
| E 621 | Monosodium glutamate |
| E 622 | Monopotassium glutamate |
| E 623 | Calcium diglutamate |
| E 624 | Monoammonium glutamate |
| E 625 | Magnesium diglutamate |
| E 626 | Guanylic acid |
| E 627 | Disodium guanylate |
| E 628 | Dipotassium guanylate |
| E 629 | Calcium guanylate |
| E 630 | Inosinic acid |
| E 631 | Disodium inosinate |
| E 632 | Dipotassium inosinate |
| E 633 | Calcium inosinate |
| E 634 | Calcium 5′-ribonucleotides |
| E 635 | Disodium 5′-ribonucleotides |
| E 640 | Glycine and its sodium salt |
| E 641 | L-leucine |
| E 650 | Zinc acetate |
| E 900 | Dimethyl polysiloxane |
| E 901 | Beeswax, white and yellow |
| E 902 | Candelilla wax |
| E 903 | Carnauba wax |
| E 904 | Shellac |
| E 905 | Microcrystalline wax |
| E 907 | Hydrogenated poly-1-decene |
| E 912 | Montan acid esters |
| E 914 | Oxidised polyethylene wax |
| E 920 | L-cysteine |
| E 927b | Carbamide |
| E 938 | Argon |
| E 939 | Helium |
| E 941 | Nitrogen |
| E 942 | Nitrous oxide |
| E 943a | Butane |
| E 943b | Isobutane |
| E 944 | Propane |
| E 948 | Oxygen |
| E 949 | Hydrogen |
| E 999 | Quillaia extract |
| E 1103 | Invertase |
| E 1105 | Lysozyme |
| E 1200 | Polydextrose |
| E 1201 | Polyvinylpyrrolidone |
| E 1202 | Polyvinylpolypyrrolidone |
| E 1203 | Polyvinyl alcohol (PVA) |
| E 1204 | Pullulan |
| E 1205 | Basic methacrylate copolymer |
| E 1206 | Neutral methacrylate copolymer |
| E 1207 | Anionic methacrylate copolymer |
| E 1208 | Polyvinylpyrrolidone-vinyl acetate copolymer |
| E 1209 | Polyvinyl alcohol-polyethylene glycol- |
| E 1404 | Oxidised starch |
| E 1410 | Monostarch phosphate |
| E 1412 | Distarch phosphate |
| E 1413 | Phosphated distarch phosphate |
| E 1414 | Acetylated distarch phosphate |
| E 1420 | Acetylated starch |
| E 1422 | Acetylated distarch adipate |
| E 1440 | Hydroxy propyl starch |
| E 1442 | Hydroxy propyl distarch phosphate |
| E 1450 | Starch sodium octenyl succinate |
| E 1451 | Acetylated oxidised starch |
| E 1452 | Starch aluminium octenyl succinate |
| E 1505 | Triethyl citrate |
| E 1517 | Glyceryl diacetate (diacetin) |
| E 1518 | Glyceryl triacetate (triacetin) |
| E 1519 | Benzyl alcohol |
| E 1520 | Propane-1, 2-diol (propylene glycol) |
| E 1521 | Polyethylene glycol |
| E-number | Name | Specific maximum level |
|---|---|---|
| E 170 | Calcium carbonate | |
| E 260 | Acetic acid | |
| E 261 | Potassium acetates | |
| E 262 | Sodium acetates | |
| E 263 | Calcium acetate | |
| E 270 | Lactic acid | |
| E 290 | Carbon dioxide | |
| E 296 | Malic acid | |
| E 300 | Ascorbic acid | |
| E 301 | Sodium ascorbate | |
| E 302 | Calcium ascorbate | |
| E 304 | Fatty acid esters of ascorbic acid | |
| E 306 | Tocopherol-rich extract | |
| E 307 | Alpha-tocopherol | |
| E 308 | Gamma-tocopherol | |
| E 309 | Delta-tocopherol | |
| E 322 | Lecithins | |
| E 325 | Sodium lactate | |
| E 326 | Potassium lactate | |
| E 327 | Calcium lactate | |
| E 330 | Citric acid | |
| E 331 | Sodium citrates | |
| E 332 | Potassium citrates | |
| E 333 | Calcium citrates | |
| E 334 | Tartaric acid (L(+)-) | |
| E 335 | Sodium tartrates | |
| E 336 | Potassium tartrates | |
| E 337 | Sodium potassium tartrate | |
| E 350 | Sodium malates | |
| E 351 | Potassium malate | |
| E 352 | Calcium malates | |
| E 354 | Calcium tartrate | |
| E 380 | Triammonium citrate | |
| E 400 | Alginic acid | |
| E 401 | Sodium alginate | |
| E 402 | Potassium alginate | |
| E 403 | Ammonium alginate | |
| E 404 | Calcium alginate | |
| E 406 | Agar | |
| E 407 | Carrageenan | |
| E 407a | Processed euchema seaweed | |
| E 410 | Locust bean gum | |
| E 412 | Guar gum | |
| E 413 | Tragacanth | |
| E 414 | Gum arabic (Acacia gum) | |
| E 415 | Xanthan gum | |
| E 417 | Tara gum | |
| E 418 | Gellan gum | |
| E 422 | Glycerol | |
| E 425 |
| 10 g/kg, individually or in combination |
| E 440 | Pectins | |
| E 460 | Cellulose | |
| E 461 | Methyl cellulose | |
| E 462 | Ethyl cellulose | |
| E 463 | Hydroxypropyl cellulose | |
| E 464 | Hydroxypropyl methyl cellulose | |
| E 465 | Ethyl methyl cellulose | |
| E 466 | Sodium carboxy methyl cellulose, Cellulose gum | |
| E 469 | Enzymatically hydrolysed carboxy methyl cellulose | |
| E 470a | Sodium, potassium and calcium salts of fatty acids | |
| E 470b | Magnesium salts of fatty acids | |
| E 471 | Mono- and diglycerides of fatty acids | |
| E 472a | Acetic acid esters of mono- and diglycerides of fatty acids | |
| E 472b | Lactic acid esters of mono- and diglycerides of fatty acids | |
| E 472c | Citric acid esters of mono- and diglycerides of fatty acids | |
| E 472d | Tartaric acid esters of mono- and diglycerides of fatty acids | |
| E 472e | Mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids | |
| E 472f | Mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids | |
| E 500 | Sodium carbonates | |
| E 501 | Potassium carbonates | |
| E 503 | Ammonium carbonates | |
| E 504 | Magnesium carbonates | |
| E 507 | Hydrochloric acid | |
| E 508 | Potassium chloride | |
| E 509 | Calcium chloride | |
| E 511 | Magnesium chloride | |
| E 513 | Sulphuric acid | |
| E 514 | Sodium sulphates | |
| E 515 | Potassium sulphates | |
| E 516 | Calcium sulphate | |
| E 524 | Sodium hydroxide | |
| E 525 | Potassium hydroxide | |
| E 526 | Calcium hydroxide | |
| E 527 | Ammonium hydroxide | |
| E 528 | Magnesium hydroxide | |
| E 529 | Calcium oxide | |
| E 530 | Magnesium oxide | |
| E 570 | Fatty acids | |
| E 574 | Gluconic acid | |
| E 575 | glucono-delta-lactone | |
| E 576 | Sodium gluconate | |
| E 577 | Potassium gluconate | |
| E 578 | Calcium gluconate | |
| E 640 | Glycine and its sodium salt | |
| E 920 | L-cysteine | |
| E 938 | Argon | |
| E 939 | Helium | |
| E 941 | Nitrogen | |
| E 942 | Nitrous oxide | |
| E 948 | Oxygen | |
| E 949 | Hydrogen | |
| E 1103 | Invertase | |
| E 1200 | Polydextrose | |
| E 1404 | Oxidised starch | |
| E 1410 | Monostarch phosphate | |
| E 1412 | Distarch phosphate | |
| E 1413 | Phosphated distarch phosphate | |
| E 1414 | Acetylated distarch phosphate | |
| E 1420 | Acetylated starch | |
| E 1422 | Acetylated distarch adipate | |
| E 1440 | Hydroxy propyl starch | |
| E 1442 | Hydroxy propyl distarch phosphate | |
| E 1450 | Starch sodium octenyl succinate | |
| E 1451 | Acetylated oxidised starch | |
| E 620 | Glutamic acid | 10 g/kg, individually or in combination, expressed as glutamic acid |
| E 621 | Monosodium glutamate | |
| E 622 | Monopotassium glutamate | |
| E 623 | Calcium diglutamate | |
| E 624 | Monoammonium glutamate | |
| E 625 | Magnesium diglutamate | |
| E 626 | Guanylic acid | 500 mg/kg, individually or in combination, expressed as guanylic acid |
| E 627 | Disodium guanylate | |
| E 628 | Dipotassium guanylate | |
| E 629 | Calcium guanylate | |
| E 630 | Inosinic acid | |
| E 631 | Disodium inosinate | |
| E 632 | Dipotassium inosinate | |
| E 633 | Calcium inosinate | |
| E 634 | Calcium 5′-ribonucleotides | |
| E 635 | Disodium 5′-ribonucleotides | |
| E 420 | Sorbitols | |
| E 421 | Mannitol | |
| E 953 | Isomalt | |
| E 965 | Maltitols | |
| E 966 | Lactitol | |
| E 967 | Xylitol | |
| E 968 | Erythritol |
| E-number | Name |
|---|---|
| E 101 | Riboflavins |
| E 140 | Chlorophylls, Chlorophyllins |
| E 141 | Copper complexes of chlorophylls and chlorophyllins |
| E 150a | Plain caramel |
| E 150b | Caustic sulphite caramel |
| E 150c | Ammonia caramel |
| E 150d | Sulphite ammonia caramel |
| E 153 | Vegetable carbon |
| E 160a | Carotenes |
| E 160c | Paprika extract, capsanthin, capsorubin |
| E 162 | Beetroot Red, betanin |
| E 163 | Anthocyanins |
| E 170 | calcium carbonate |
| E 171 | Titanium dioxide |
| E 172 | Iron oxides and hydroxides |
| E-number | Name |
|---|---|
| E 100 | Curcumin |
| E 102 | Tartrazine |
| E 104 | Quinoline Yellow |
| E 110 | Sunset yellow FCF/Orange yellow S |
| E 120 | Cochineal, Carminic acid, Carmines |
| E 122 | Azorubine, Carmoisine |
| E 124 | Ponceau 4R, Cochineal red A |
| E 129 | Allura red AC |
| E 131 | Patent Blue V |
| E 132 | Indigotine, Indigo carmine |
| E 133 | Brilliant Blue FCF |
| E 142 | Green S |
| E 151 | Brilliant Black PN |
| E 155 | Brown HT |
| E 160e | Beta-apo-8′-carotenal (C 30) |
| E 161b | Lutein |
| E-number | Name |
|---|---|
| E 420 | Sorbitols |
| E 421 | Mannitol |
| E 953 | Isomalt |
| E 965 | Maltitols |
| E 966 | Lactitol |
| E 967 | Xylitol |
| E 968 | Erythritol |
| E-number | Name |
|---|---|
| E 200 | Sorbic acid |
| E 202 | Potassium sorbate |
| E 203 | Calcium sorbate |
| E-number | Name |
|---|---|
| E 210 | Benzoic acid |
| E 211 | Sodium benzoate |
| E 212 | Potassium benzoate |
| E 213 | Calcium benzoate |
| E-number | Name |
|---|---|
| E 200 | Sorbic acid |
| E 202 | Potassium sorbate |
| E 203 | Calcium sorbate |
| E 210 | Benzoic acid |
| E 211 | Sodium benzoate |
| E 212 | Potassium benzoate |
| E 213 | Calcium benzoate |
| E-number | Name |
|---|---|
| E 200 | Sorbic acid |
| E 202 | Potassium sorbate |
| E 203 | Calcium sorbate |
| E 210 | Benzoic acid |
| E 211 | Sodium benzoate |
| E 212 | Potassium benzoate |
| E 213 | Calcium benzoate |
| E 214 | Ethyl-p-hydroxybenzoate |
| E 215 | Sodium ethyl p-hydroxybenzoate |
| E 218 | Methyl p-hydroxybenzoate |
| E 219 | Sodium methyl p-hydroxybenzoate |
| E-number | Name |
|---|---|
| E 200 | Sorbic acid |
| E 202 | Potassium sorbate |
| E 203 | Calcium sorbate |
| E 214 | Ethyl-p-hydroxybenzoate |
| E 215 | Sodium ethyl p-hydroxybenzoate |
| E 218 | Methyl p-hydroxybenzoate |
| E 219 | Sodium methyl p-hydroxybenzoate |
| E-number | Name |
|---|---|
| E 214 | Ethyl-p-hydroxybenzoate |
| E 215 | Sodium ethyl p-hydroxybenzoate |
| E 218 | Methyl p-hydroxybenzoate |
| E 219 | Sodium methyl p-hydroxybenzoate |
| E-number | Name |
|---|---|
| E 220 | Sulphur dioxide |
| E 221 | Sodium sulphite |
| E 222 | Sodium hydrogen sulphite |
| E 223 | Sodium metabisulphite |
| E 224 | Potassium metabisulphite |
| E 226 | Calcium sulphite |
| E 227 | Calcium hydrogen sulphite |
| E 228 | Potassium hydrogen sulphite |
| E-number | Name |
|---|---|
| E 249 | Potassium nitrite |
| E 250 | Sodium nitrite |
| E-number | Name |
|---|---|
| E 251 | Sodium nitrate |
| E 252 | Potassium nitrate |
| E-number | Name |
|---|---|
| E 280 | Propionic acid |
| E 281 | Sodium propionate |
| E 282 | Calcium propionate |
| E 283 | Potassium propionate |
| E-number | Name |
|---|---|
| E 310 | Propyl gallate |
| E 311 | Octyl gallate |
| E 312 | Dodecyl gallate |
| E 319 | Tertiary-butyl hydroquinone (TBHQ) |
| E 320 | Butylated hydroxyanisole (BHA) |
| E-number | Name |
|---|---|
| E 338 | Phosphoric acid |
| E 339 | Sodium phosphates |
| E 340 | Potassium phosphates |
| E 341 | Calcium phosphates |
| E 343 | Magnesium phosphates |
| E 450 | Diphosphates |
| E451 | Triphosphates |
| E 452 | Polyphosphates |
| E-number | Name |
|---|---|
| E 355 | Adipic acid |
| E 356 | Sodium adipate |
| E 357 | Potassium adipate |
| E-number | Name |
|---|---|
| E 432 | Polyoxyethylene sorbitan monolaurate (polysorbate 20) |
| E 433 | Polyoxyethylene sorbitan monooleate (polysorbate 80) |
| E 434 | Polyoxyethylene sorbitan monopalmitate (polysorbate 40) |
| E 435 | Polyoxyethylene sorbitan monostearate (polysorbate 60) |
| E 436 | Polyoxyethylene sorbitan tristearate (polysorbate 65) |
| E-number | Name |
|---|---|
| E 473 | Sucrose esters of fatty acids |
| E 474 | Sucroglycerides |
| E-number | Name |
|---|---|
| E 481 | Sodium stearoyl-2-lactylate |
| E 482 | Calcium stearoyl-2-lactylate |
| E-number | Name |
|---|---|
| E 491 | Sorbitan monostearate |
| E 492 | Sorbitan tristearate |
| E 493 | Sorbitan monolaurate |
| E 494 | Sorbitan monooleate |
| E 495 | Sorbitan monopalmitate |
| E-number | Name |
|---|---|
| E 520 | Aluminium sulphate |
| E 521 | Aluminium sodium sulphate |
| E 522 | Aluminium potassium sulphate |
| E 523 | Aluminium ammonium sulphate |
(s.1.) E 551 – 559: Silicon dioxide – silicates applicable until 31 January 2014 .E-number Name E 551 Silicon dioxide E 552 Calcium silicate E 553a Magnesium silicate E 553b Talc E 554 Sodium aluminium silicate E 555 Potassium aluminium silicate E 556 Calcium aluminium silicate E 559 Aluminium silicate (Kaolin) (s.2.) E 551 – 553: Silicon dioxide – silicates applicable from 1 February 2014 .E-number Name E 551 Silicon dioxide E 552 Calcium silicate E 553a Magnesium silicate E 553b Talc
| E-number | Name |
|---|---|
| E 620 | Glutamic acid |
| E 621 | Monosodium glutamate |
| E 622 | Monopotassium glutamate |
| E 623 | Calcium diglutamate |
| E 624 | Monoammonium glutamate |
| E 625 | Magnesium diglutamate |
| E-number | Name |
|---|---|
| E 626 | Guanylic acid |
| E 627 | Disodium guanylate |
| E 628 | Dipotassium guanylate |
| E 629 | Calcium guanylate |
| E 630 | Inosinic acid |
| E 631 | Disodium inosinate |
| E 632 | Dipotassium inosinate |
| E 633 | Calcium inosinate |
| E 634 | Calcium 5′-ribonucleotides |
| E 635 | Disodium 5′-ribonucleotides |
| Number | Name |
|---|---|
| 01.1 | Unflavoured pasteurised and sterilised (including UHT) milk |
| 01.2 | Unflavoured fermented milk products, including natural unflavoured buttermilk (excluding sterilised buttermilk) non-heat-treated after fermentation |
| 01.3 | Unflavoured fermented milk products, heat-treated after fermentation |
| 01.4 | Flavoured fermented milk products including heat-treated products |
| 01.5 | Dehydrated milk as defined by Directive 2001/114/EC |
| 01.6 | Cream and cream powder |
| 01.6.1 | Unflavoured pasteurised cream (excluding reduced fat creams) |
| 01.6.2 | Unflavoured live fermented cream products and substitute products with a fat content of less than 20 % |
| 01.6.3 | Other creams |
| 01.7 | Cheese and cheese products |
| 01.7.1 | Unripened cheese excluding products falling in category 16 |
| 01.7.2 | Ripened cheese |
| 01.7.3 | Edible cheese rind |
| 01.7.4 | Whey cheese |
| 01.7.5 | Processed cheese |
| 01.7.6 | Cheese products (excluding products falling in category 16) |
| 01.8 | Dairy analogues, including beverage whiteners |
| 01.9 | Edible caseinates |
| 02.1 | Fats and oils essentially free from water (excluding anhydrous milkfat) |
| 02.2 | Fat and oil emulsions mainly of type water-in-oil |
| 02.2.1 | Butter and concentrated butter and butter oil and anhydrous milkfat |
| 02.2.2 | Other fat and oil emulsions including spreads as defined by Regulation (EC) No 1234/2007 and liquid emulsions |
| 02.3 | Vegetable oil pan spray |
| 04.1 | Unprocessed fruit and vegetables |
| 04.1.1 | Entire fresh fruit and vegetables |
| 04.1.2 | Peeled, cut and shredded fruit and vegetables |
| 04.1.3 | Frozen fruit and vegetables |
| 04.2 | Processed fruit and vegetables |
| 04.2.1 | Dried fruit and vegetables |
| 04.2.2 | Fruit and vegetables in vinegar, oil, or brine |
| 04.2.3 | Canned or bottled fruit and vegetables |
| 04.2.4 | Fruit and vegetable preparations, excluding products covered by 5.4 |
| 04.2.4.1 | Fruit and vegetable preparations excluding compote |
| 04.2.4.2 | Compote, excluding products covered by category 16 |
| 04.2.5 | Jam, jellies and marmalades and similar products |
| 04.2.5.1 | Extra jam and extra jelly as defined by Directive 2001/113/EC |
| 04.2.5.2 | Jam, jellies and marmalades and sweetened chestnut puree as defined by Directive 2001/113/EC |
| 04.2.5.3 | Other similar fruit or vegetable spreads |
| 04.2.5.4 | Nut butters and nut spreads |
| 04.2.6 | Processed potato products |
| 05.1 | Cocoa and chocolate products as covered by Directive 2000/36/EC |
| 05.2 | Other confectionery including breath refreshening microsweets |
| 05.3 | Chewing gum |
| 05.4 | Decorations, coatings and fillings, except fruit based fillings covered by category 4.2.4 |
| 06.1 | Whole, broken, or flaked grain |
| 06.2 | Flours and other milled products and starches |
| 06.2.1 | Flours |
| 06.2.2 | Starches |
| 06.3 | Breakfast cereals |
| 06.4 | Pasta |
| 06.4.1 | Fresh pasta |
| 06.4.2 | Dry pasta |
| 06.4.3 | Fresh pre-cooked pasta |
| 06.4.4 | Potato gnocchi |
| 06.4.5 | Fillings of stuffed pasta (ravioli and similar) |
| 06.5 | Noodles |
| 06.6 | Batters |
| 06.7 | Pre-cooked or processed cereals |
| 07.1 | Bread and rolls |
| 07.1.1 | Bread prepared solely with the following ingredients: wheat flour, water, yeast or leaven, salt |
| 07.1.2 | Pain courant français; Friss búzakenyér, fehér és félbarna kenyerek |
| 07.2 | Fine bakery wares |
| 08.1 | Fresh meat, excluding meat preparations as defined by Regulation (EC) No 853/2004 |
| 08.2 | Meat preparations as defined by Regulation (EC) No 853/2004 |
| 08.3 | Meat products |
| 08.3.1 | Non-heat-treated meat products |
| 08.3.2 | Heat-treated meat products |
| 08.3.3 | Casings and coatings and decorations for meat |
| 08.3.4 | Traditionally cured meat products with specific provisions concerning nitrites and nitrates |
| 08.3.4.1 | Traditional immersion cured products (Meat products cured by immersion in a curing solution containing nitrites and/or nitrates, salt and other components) |
| 08.3.4.2 | Traditional dry cured products. (Dry curing process involves dry application of curing mixture containing nitrites and/or nitrates, salt and other components to the surface of the meat followed by a period of stabilisation/maturation) |
| 08.3.4.3 | Other traditionally cured products. (Immersion and dry cured processes used in combination or where nitrite and/or nitrate is included in a compound product or where the curing solution is injected into the product prior to cooking) |
| 09.1 | Unprocessed fish and fisheries products |
| 09.1.1 | Unprocessed fish |
| 09.1.2 | Unprocessed molluscs and crustaceans |
| 09.2 | Processed fish and fishery products including mollusks and crustaceans |
| 09.3 | Fish roe |
| 10.1 | Unprocessed eggs |
| 10.2 | Processed eggs and egg products |
| 11.1 | Sugars and syrups as defined by Directive 2001/111/EC |
| 11.2 | Other sugars and syrups |
| 11.3 | Honey as defined in Directive 2001/110/EC |
| 11.4 | Table-top sweeteners |
| 11.4.1 | Table-top sweeteners in liquid form |
| 11.4.2 | Table-top sweeteners in powder form |
| 11.4.3 | Table-top sweeteners in tablets |
| 12.1 | Salt and salt substitutes |
| 12.1.1 | Salt |
| 12.1.2 | Salt substitutes |
| 12.2 | Herbs, spices, seasonings |
| 12.2.1 | Herbs and spices |
| 12.2.2 | Seasonings and condiments |
| 12.3 | Vinegars and diluted acetic acid (diluted with water to 4-30 % by volume) |
| 12.4 | Mustard |
| 12.5 | Soups and broths |
| 12.6 | Sauces |
| 12.7 | Salads and savoury based sandwich spreads |
| 12.8 | Yeast and yeast products |
| 12.9 | Protein products, excluding products covered in category 1.8 |
| 13.1 | Foods for infants and young children |
| 13.1.1 | Infant formulae as defined by Commission Directive 2006/141/EC |
| 13.1.2 | Follow-on formulae as defined by Directive 2006/141/EC |
| 13.1.3 | Processed cereal-based foods and baby foods for infants and young children as defined by Commission Directive 2006/125/EC |
| 13.1.4 | Other foods for young children |
| 13.1.5 | Dietary foods for infants and young children for special medical purposes as defined by Commission Directive 1999/21/EC |
| 13.1.5.1 | Dietary foods for infants for special medical purposes and special formulae for infants |
| 13.1.5.2 | Dietary foods for babies and young children for special medical purposes as defined in Directive 1999/21/EC |
| 13.2 | Dietary foods for special medical purposes defined in Directive 1999/21/EC (excluding products from food category 13.1.5) |
| 13.3 | Dietary foods for weight control diets intended to replace total daily food intake or an individual meal (the whole or part of the total daily diet) |
| 13.4 | Foods suitable for people intolerant to gluten as defined by Commission Regulation (EC) No 41/2009 |
| 14.1 | Non-alcoholic beverages |
| 14.1.1 | Water, including natural mineral water as defined in Directive 2009/54/EC and spring water and all other bottled or packed waters |
| 14.1.2 | Fruit juices as defined by Directive 2001/112/EC and vegetable juices |
| 14.1.3 | Fruit nectars as defined by Directive 2001/112/EC and vegetable nectars and similar products |
| 14.1.4 | Flavoured drinks |
| 14.1.5 | Coffee, tea, herbal and fruit infusions, chicory; tea, herbal and fruit infusions and chicory extracts; tea, plant, fruit and cereal preparations for infusions, as well as mixes and instant mixes of these products |
| 14.1.5.1 | Coffee, coffee extracts |
| 14.1.5.2 | Other |
| 14.2 | Alcoholic beverages, including alcohol-free and low-alcohol counterparts |
| 14.2.1 | Beer and malt beverages |
| 14.2.2 | Wine and other products defined by Regulation (EEC) No 1234/2007, and alcohol-free counterparts |
| 14.2.3 | Cider and perry |
| 14.2.4 | Fruit wine and made wine |
| 14.2.5 | Mead |
| 14.2.6 | Spirit drinks as defined in Regulation (EC) No 110/2008 |
| 14.2.7 | Aromatised wine-based products as defined by Regulation (EEC) No 1601/91 |
| 14.2.7.1 | Aromatised wines |
| 14.2.7.2 | Aromatised wine-based drinks |
| 14.2.7.3 | Aromatised wine-product cocktails |
| 14.2.8 | Other alcoholic drinks including mixtures of alcoholic drinks with non-alcoholic drinks and spirits with less than 15 % of alcohol |
| 15.1 | Potato-, cereal-, flour- or starch-based snacks |
| 15.2 | Processed nuts |
| 17.1 | Food supplements supplied in a solid form including capsules and tablets and similar forms, excluding chewable forms |
| 17.2 | Food supplements supplied in a liquid form |
| 17.3 | Food supplements supplied in a syrup-type or chewable form |
| Category number | E-number | Name | Maximum level (mg/l or mg/kg as appropriate) | Footnotes | Restrictions/exceptions |
|---|---|---|---|---|---|
| E 290 | Carbon dioxide | may be used in foods for infants and young children | |||
| E 938 | Argon | may be used in foods for infants and young children | |||
| E 939 | Helium | may be used in foods for infants and young children | |||
| E 941 | Nitrogen | may be used in foods for infants and young children | |||
| E 942 | Nitrous oxide | may be used in foods for infants and young children | |||
| E 948 | Oxygen | may be used in foods for infants and young children | |||
| E 949 | Hydrogen | may be used in foods for infants and young children | |||
| E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | (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 551-559 | Silicon dioxide – silicates | (1) (57) | |||
| E 551-553 | Silicon dioxide – silicates | (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 Annex | ||
| E 459 | Beta-cyclodextrin | only foods in tablet and coated tablet form, excluding the foods listed in Table 1 of Part A of this Annex | |||
| E 551-559 | Silicon dioxide – silicates | (1) | |||
| E 551-553 | Silicon dioxide – silicates | (1) | only foods in tablet and coated tablet form, excluding the foods listed in Table 1 of Part A of this Annex | ||
| E 331 | Sodium citrates | only UHT goat milk | |||
| E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | (1) (4) | only sterilised and UHT milk | ||
| Group I | Additives | ||||
| E 200-203 | Sorbic acid — sorbates | (1) (2) | only curdled milk | ||
| Group I | Additives | ||||
| Group II | Colours at | ||||
| Group II | Colours at | (74) | |||
| Group III | Colours with combined maximum limit | ||||
| Group III | Colours with combined maximum limit | (74) | |||
| Group IV | Polyols | only energy-reduced products or with no added sugar | |||
| E 104 | Quinoline Yellow | (61) | |||
| E 110 | Sunset Yellow FCF/Orange Yellow S | (61) | |||
| E 124 | Ponceau 4R, Cochineal Red A | (61) | |||
| E 160b | Annatto, Bixin, Norbixin | ||||
| E 160d | Lycopene | ||||
| E 200-213 | Sorbic acid — sorbates; Benzoic acid — benzoates | (1) (2) | only non-heat-treated dairy-based desserts | ||
| E 297 | Fumaric acid | only fruit-flavoured desserts | |||
| E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | (1) (4) | |||
| E 355-357 | Adipic acid — adipates | only fruit-flavoured desserts | |||
| E 363 | Succinic acid | ||||
| E 416 | Karaya gum | ||||
| E 427 | Cassia gum | ||||
| E 432-436 | Polysorbates | ||||
| E 473-474 | Sucrose esters of fatty acids — sucroglycerides | ||||
| E 475 | Polyglycerol esters of fatty acids | ||||
| E 477 | Propane-1,2-diol esters of fatty acids | ||||
| E 481-482 | Stearoyl-2-lactylates | ||||
| E 483 | Stearyl tartrate | ||||
| E 491-495 | Sorbitan esters | ||||
| E 950 | Acesulfame K | only energy-reduced products or with no added sugar | |||
| E 951 | Aspartame | only energy-reduced products or with no added sugar | |||
| E 952 | Cyclamic acid and its Na and Ca salts | (51) | only energy-reduced products or with no added sugar | ||
| E 954 | Saccharin and its Na, K and Ca salts | (52) | only energy-reduced products or with no added sugar | ||
| E 955 | Sucralose | only energy-reduced products or with no added sugar | |||
| E 957 | Thaumatin | only as flavour enhancer | |||
| E 959 | Neohesperidine DC | only energy-reduced products or with no added sugar | |||
| E 960 | Steviol glycosides | (60) | only energy-reduced products or with no added sugar | ||
| E 962 | Salt of aspartame-acesulfame | (11)a (49) (50) | only energy-reduced products or with no added sugar | ||
| E 961 | Neotame | only energy-reduced products or with no added sugar | |||
| E 969 | Advantame | 10 | only energy-reduced products or with no added sugar | ||
| Group II | Colours at | except unflavoured products | |||
| E 300 | Ascorbic acid | ||||
| E 301 | Sodium ascorbate | ||||
| E 304 | Fatty acid esters of ascorbic acid | ||||
| E 310-320 | Gallates, TBHQ and BHA | (1) | only milk powder for vending machines | ||
| E 322 | Lecithins | ||||
| E 331 | Sodium citrates | ||||
| E 332 | Potassium citrates | ||||
| E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | (1) (4) | only partly dehydrated milk with less than 28 % solids | ||
| E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | (1) (4) | only partly dehydrated milk with more than 28 % solids | ||
| E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | (1) (4) | only dried milk and dried skimmed milk | ||
| E 392 | Extracts of rosemary | (41) (46) | only milk powder for vending machines | ||
| E 392 | Extracts of rosemary | (46) | only dried milk for manufacturing of ice cream | ||
| E 407 | Carrageenan | ||||
| E 500(ii) | Sodium hydrogen carbonate | ||||
| E 501(ii) | Potassium hydrogen carbonate | ||||
| E 509 | Calcium chloride | ||||
| E 401 | Sodium alginate | ||||
| E 402 | Potassium alginate | ||||
| E 407 | Carrageenan | ||||
| E 466 | Sodium carboxy methyl cellulose, Cellulose gum | ||||
| E 471 | Mono- and diglycerides of fatty acids | ||||
| E 406 | Agar | ||||
| E 407 | Carrageenan | ||||
| E 410 | Locust bean gum | ||||
| E 412 | Guar gum | ||||
| E 415 | Xanthan gum | ||||
| E 440 | Pectins | ||||
| E 460 | Cellulose | ||||
| E 466 | Sodium carboxy methyl cellulose, Cellulose gum | ||||
| E 471 | Mono- and diglycerides of fatty acids | ||||
| E 1404 | Oxidised starch | ||||
| E 1410 | Monostarch phosphate | ||||
| E 1412 | Distarch phosphate | ||||
| E 1413 | Phosphated distarch phosphate | ||||
| E 1414 | Acetylated distarch phosphate | ||||
| E 1420 | Acetylated starch | ||||
| E 1422 | Acetylated distarch adipate | ||||
| E 1440 | Hydroxy propyl starch | ||||
| E 1442 | Hydroxy propyl distarch phosphate | ||||
| E 1450 | Starch sodium octenyl succinate | ||||
| E 1451 | Acetylated oxidised starch | ||||
| Group I | Additives | ||||
| Group II | Colours at | only flavoured creams | |||
| Group III | Colours with combined maximum limit | only flavoured creams | |||
| E 104 | Quinoline Yellow | (61) | Only flavoured creams | ||
| E 110 | Sunset Yellow FCF/Orange Yellow S | (61) | Only flavoured creams | ||
| E 124 | Ponceau 4R, Cochineal Red A | (61) | Only flavoured creams | ||
| E 234 | Nisin | only | |||
| E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | (1) (4) | only sterilised, pasteurised, UHT cream and whipped cream | ||
| E 473-474 | Sucrose esters of fatty acids — sucroglycerides | (1) | only sterilised cream and sterilised cream with reduced fat content | ||
| Group I | Additives | except | |||
| Group II | Colours at | only flavoured unripened cheese | |||
| Group III | Colours with combined maximum limit | only flavoured unripened cheese | |||
| E 200-203 | Sorbic acid — sorbates | (1) (2) | |||
| E 234 | Nisin | only | |||
| E 260 | Acetic acid | only | |||
| E 270 | Lactic acid | only | |||
| E 330 | Citric acid | only | |||
| E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | (1) (4) | except | ||
| E 460(ii) | Powdered cellulose | only grated and sliced | |||
| E 575 | Glucono-delta-lactone | only | |||
| E 1105 | Lysozyme | ||||
| E 120 | Cochineal, Carminic acid, Carmines | 125 | (83) | only red marbled cheese and red pesto cheese | |
| E 140 | Chlorophylls, Chlorophyllins | only | |||
| E 141 | Copper complexes of chlorophylls and chlorophyllins | only sage Derby cheese, green and red pesto cheese, wasabi cheese and green marbled herb cheese | |||
| E 153 | Vegetable carbon | only | |||
| E 160a | Carotenes | only ripened orange, yellow and broken-white cheese | |||
| E 160b | Annatto, Bixin, Norbixin | 15 | only ripened orange, yellow and broken-white cheese and red and green pesto cheese | ||
| E 160b | Annatto, Bixin, Norbixin | only | |||
| E 160b | Annatto, Bixin, Norbixin | only Mimolette cheese | |||
| E 160c | Paprika extract, capsanthin, capsorubin | only ripened orange, yellow and broken-white cheese and red pesto cheese | |||
| E 163 | Anthocyanins | only red marbled cheese | |||
| E 170 | Calcium carbonate | ||||
| E 200-203 | Sorbic acid — sorbates | (1) (2) | only cheese, prepacked, sliced and cut; layered cheese and cheese with added foods | ||
| E 200-203 | Sorbic acid — sorbates | only ripened products surface treatment | |||
| E 234 | Nisin | (29) | |||
| E 235 | Natamycin | 1 mg/dm | only for the external treatment of uncut hard, semi-hard and semi-soft cheese | ||
| E 239 | Hexamethylene tetramine | 25 mg/kg residual amount, expressed as formaldehyde | only Provolone cheese | ||
| E 251-252 | Nitrates | (30) | only hard, semi-hard and semi-soft cheese | ||
| E 280-283 | Propionic acid — propionates | surface treatment only | |||
| E 460 | Powdered cellulose | only sliced and grated ripened cheese | |||
| E 500(ii) | Sodium hydrogen carbonate | only sour milk cheese | |||
| E 504 | Magnesium carbonates | ||||
| E 509 | Calcium chloride | ||||
| E 551-559 | Silicon dioxide – silicates | (1) | |||
| E 551-553 | Silicon dioxide – silicates | (1) | |||
| E 575 | Glucono-delta-lactone | ||||
| Group II | Colours at | ||||
| Group III | Colours with combined maximum limit | ||||
| Group III | Colours with combined maximum limit | (67) | |||
| E 104 | Quinoline Yellow | (62) | |||
| E 160d | Lycopene | ||||
| E 180 | Litholrubine BK | ||||
| E 180 | Litholrubine BK | (67) | |||
| E 160b | Annatto, Bixin, Norbixin | ||||
| Group II | Colours at | ||||
| E 200-203 | Sorbic acid — sorbates | (1), (2) | only cheese, prepacked, sliced; layered cheese and cheese and cheese with added foods | ||
| E 251-252 | Nitrates | (30) | only cheese milk of hard, semi-hard and semi-soft cheese | ||
| E 260 | Acetic acid | ||||
| E 270 | Lactic acid | ||||
| E 330 | Citric acid | ||||
| E 460(ii) | Powdered cellulose | only grated and sliced cheese | |||
| E 575 | Glucono-delta-lactone | ||||
| Group I | Additives | ||||
| Group II | Colours at | only flavoured processed cheese | |||
| E 100 | Curcumin | (33) | only flavoured processed cheese | ||
| E 102 | Tartrazine | (33) | only flavoured processed cheese | ||
| E 104 | Quinoline Yellow | (33) | only flavoured processed cheese | ||
| E 110 | Sunset Yellow FCF/Orange Yellow S | (33) | only flavoured processed cheese | ||
| E 120 | Cochineal, Carminic acid, Carmines | (33) | |||
| E 120 | Cochineal, Carminic acid, Carmines | (33) (66) | |||
| E 122 | Azorubine, Carmoisine | (33) | only flavoured processed cheese | ||
| E 124 | Ponceau 4R, Cochineal Red A | (33) | only flavoured processed cheese | ||
| E 160e | Beta-apo-8′-carotenal (C 30) | (33) | only flavoured processed cheese | ||
| E 161b | Lutein | (33) | only flavoured processed cheese | ||
| E 160d | Lycopene | only flavoured processed cheese | |||
| E 160a | Carotenes | ||||
| E 160c | Paprika extract, capsanthin, capsorubin | ||||
| E 160b | Annatto, Bixin, Norbixin | ||||
| E 200-203 | Sorbic acid — sorbates | (1) (2) | |||
| E 234 | Nisin | (29) | |||
| E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | (1) (4) | |||
| E 427 | Cassia gum | ||||
| E 551-559 | Silicon dioxide – silicates | (1) | |||
| E 551-553 | Silicon dioxide – silicates | (1) | |||
| Group I | Additives | ||||
| Group II | Colours at | only flavoured unripened products | |||
| Group III | Colours with combined maximum limit | only flavoured unripened products | |||
| E 1105 | Lysozyme | only ripened products | |||
| E 120 | Cochineal, Carminic acid, Carmines | only red marbled products | |||
| E 160a | Carotenes | only ripened orange, yellow and broken-white products | |||
| E 160b | Annatto, Bixin, Norbixin | only ripened orange, yellow and broken-white products | |||
| E 160c | Paprika extract, capsanthin, capsorubin | only ripened orange, yellow and broken-white products | |||
| E 163 | Anthocyanins | only red marbled products | |||
| E 170 | Calcium carbonate | only ripened products | |||
| E 200-203 | Sorbic acid — sorbates | (1) (2) | only unripened products; ripened products, prepacked, sliced; layered ripened products and ripened products with added foods | ||
| E 200-203 | Sorbic acid — sorbates | only ripened products surface treatment | |||
| E 234 | Nisin | (29) | only ripened and processed products | ||
| E 235 | Natamycin | 1 mg/dm | only for the external treatment of uncut hard, semi-hard and semi-soft products | ||
| E 251-252 | Nitrates | (30) | only hard, semi-hard and semi-soft ripened products | ||
| E 280-283 | Propionic acid — propionates | only ripened products surface treatment | |||
| E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | (1) (4) | only unripened products | ||
| E 460 | Powdered cellulose | only grated and sliced ripened products and unripened products | |||
| E 504 | Magnesium carbonates | only ripened products | |||
| E 509 | Calcium chloride | only ripened products | |||
| E 551-559 | Silicon dioxide, calcium silicate, magnesium silicate, talc | (1) | |||
| E 551-553 | Silicon dioxide – silicates | (1) | |||
| E 575 | Glucono-delta-lactone | only ripened products | |||
| Group I | Additives | ||||
| Group II | Colours at | ||||
| E 200-203 | Sorbic acid — sorbates | (1) (2) | only cheese analogues (surface treatment only) | ||
| E 200-203 | Sorbic acid — sorbates | (1) (2) | only analogues of cheese based on protein | ||
| E 251-252 | Nitrates | (30) | only dairy-based cheese analogue | ||
| E 280-283 | Propionic acid — propionates | only cheese analogues (surface treatment only) | |||
| E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | (1) (4) | only whipped cream analogues | ||
| E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | (1) (4) | only processed cheese analogues | ||
| E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | (1) (4) | only beverage whiteners | ||
| E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | (1) (4) | only beverage whiteners for vending machines | ||
| E 432-436 | Polysorbates | (1) | only milk and cream analogues | ||
| E 473-474 | Sucrose esters of fatty acids — sucroglycerides | (1) | only cream analogues | ||
| E 473-474 | Sucrose esters of fatty acids — sucroglycerides | (1) | only beverage whiteners | ||
| E 475 | Polyglycerol esters of fatty acids | only milk and cream analogues | |||
| E 475 | Polyglycerol esters of fatty acids | only beverage whiteners | |||
| E 477 | Propane-1,2-diol esters of fatty acids | only beverage whiteners | |||
| E 477 | Propane-1,2-diol esters of fatty acids | only milk and cream analogues | |||
| E 481-482 | Stearoyl-2-lactylates | (1) | only beverage whiteners | ||
| E 491-495 | Sorbitan esters | (1) | only milk and cream analogues; beverage whiteners | ||
| E 551-559 | Silicon dioxide – silicates | (1) | |||
| E 551-553 | Silicon dioxide – silicates | (1) | |||
| E 170 | Calcium carbonate | ||||
| E 331 | Sodium citrates | ||||
| E 332 | Potassium citrates | ||||
| E 333 | Calcium citrates | ||||
| E 380 | Triammonium citrate | ||||
| E 500 | Sodium carbonates | ||||
| E 501 | Potassium carbonates | ||||
| E 503 | Ammonium carbonates | ||||
| E 504 | Magnesium carbonates | ||||
| E 524 | Sodium hydroxide | ||||
| E 525 | Potassium hydroxide | ||||
| E 526 | Calcium hydroxide | ||||
| E 527 | Ammonium hydroxide | ||||
| E 528 | Magnesium hydroxide | ||||
| E 100 | Curcumin | only fats | |||
| E 160a | Carotenes | only fats | |||
| E 160b | Annatto, bixin, norbixin | only fats | |||
| E 270 | Lactic acid | quantum satis | only for cooking and/or frying purposes or for the preparation of gravy, except virgin oils and olive oils | ||
| E 300 | Ascorbic acid | quantum satis | only for cooking and/or frying purposes or for the preparation of gravy, except virgin oils and olive oils | ||
| E 304 | Fatty acid esters of ascorbic acid | except virgin oils and olive oils | |||
| E 306 | Tocopherol-rich extract | except virgin oils and olive oils | |||
| E 307 | Alpha-tocopherol | except virgin oils and olive oils | |||
| E 307 | Alpha-tocopherol | only refined olive oils, including olive pomace oil | |||
| E 308 | Gamma tocopherol | except virgin oils and olive oils | |||
| E 309 | Delta-tocopherol | except virgin oils and olive oils | |||
| E 310-320 | Gallates, TBHQ and BHA, individually or in combination | (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 321 | Butylated hydroxytoluene (BHT) | (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 322 | Lecithins | except virgin oils and olive oils | |||
| E 330 | Citric acid | except virgin oils and olive oils | |||
| E 331 | Sodium citrates | except virgin oils and olive oils | |||
| E 332 | Potassium citrates | except virgin oils and olive oils | |||
| E 333 | Calcium citrates | except virgin oils and olive oils | |||
| E 392 | Extracts of rosemary | (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 392 | Extracts of rosemary | (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 471 | Mono- and diglycerides of fatty acids | except virgin oils and olive oils | |||
| E 472c | Citric acid esters of mono- and diglycerides of fatty acids | quantum satis | only for cooking and/or frying purposes or for the preparation of gravy, except virgin oils and olive oils | ||
| E 900 | Dimethyl polysiloxane | only oils and fats for frying | |||
| E 160a | Carotenes | except butter from sheep and goats milk | |||
| E 500 | Sodium carbonates | only soured cream butter | |||
| E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | (1) (4) | only soured cream butter | ||
| Group I | Additives | ||||
| E 100 | Curcumin | excluding reduced fat butter | |||
| E 160a | Carotenes | ||||
| E 160b | Annatto, bixin, norbixin | excluding reduced fat butter | |||
| E 200-203 | Sorbic acid — sorbates | (1) (2) | only fat emulsions (excluding butter) with a fat content of 60 % or more | ||
| E 200-203 | Sorbic acid — sorbates | (1) (2) | only fat emulsions with a fat content less than 60 % | ||
| E 310-320 | Gallates, TBHQ and BHA, individually or in combination | (1) (2) | only frying fat | ||
| E 321 | Butylated hydroxytoluene (BHT) | only frying fat | |||
| E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | (1) (4) | only spreadable fats | ||
| E 385 | Calcium disodium ethylene diamine tetra-acetate (Calcium disodium EDTA) | only 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 392 | Extracts of rosemary | 100 | (41) (46) | only spreadable fats with a fat content less than 80 % | |
| E 405 | Propane-1, 2-diol alginate | ||||
| E 432-436 | Polysorbates | (1) | only fat emulsions for baking | ||
| E 473-474 | Sucrose esters of fatty acids — sucroglycerides | (1) | only fat emulsions for baking | ||
| E 475 | Polyglycerol esters of fatty acids | ||||
| E 476 | Polyglycerol polyricinoleate | only 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 477 | Propane-1,2-diol esters of fatty acids | only fat emulsions for baking purposes | |||
| E 479b | Thermally oxidised soya bean oil interacted with mono- and diglycerides of fatty acids | only fat emulsions for frying purposes | |||
| E 481-482 | Stearoyl-2-lactylates | (1) | |||
| E 491-495 | Sorbitan esters | (1) | |||
| E 551-559 | Silicon dioxide – silicates | (1) | |||
| E 551-553 | Silicon dioxide – silicates | (1) | |||
| E 900 | Dimethyl polysiloxane | only oils and fats for frying | |||
| E 959 | Neohesperidine DC | only as flavour enhancer, only in the fat groups B & C in Annex XV to Regulation (EC) No 1234/2007 | |||
| Group I | Additives | ||||
| E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | (1) (4) | only water-based emulsion sprays for coating baking tins | ||
| E 392 | Extracts of rosemary | (41) (46) | only fats and oils for the professional manufacture of heat-treated foods | ||
| E 551-559 | Silicon dioxide – silicates | (1) | |||
| E 551-553 | Silicon dioxide – silicates | (1) | |||
| E 943a | Butane | only vegetable oil pan spray (for professional use only) and water-based emulsion spray | |||
| E 943b | Isobutane | only vegetable oil pan spray (for professional use only) and water-based emulsion spray | |||
| E 944 | Propane | only vegetable oil pan spray (for professional use only) and water-based emulsion spray | |||
| Group I | Additives | ||||
| Group II | Colours at | ||||
| Group II | Colours at | (75) | |||
| Group III | Colours with combined maximum limit | (25) | |||
| Group IV | Polyols | only energy-reduced or with no added sugar | |||
| E 160b | Annatto, Bixin, Norbixin | ||||
| E 160d | Lycopene | ||||
| E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | (1) (4) | |||
| E 405 | Propane-1, 2-diol alginate | only water-based edible ices | |||
| E 427 | Cassia gum | ||||
| E 432-436 | Polysorbates | (1) | |||
| E 473-474 | Sucrose esters of fatty acids — sucroglycerides | (1) | |||
| E 477 | Propane-1,2-diol esters of fatty acids | ||||
| E 491-495 | Sorbitan esters | (1) | |||
| E 901 | Beeswax, white and yellow | only prepacked wafers containing ice cream | |||
| E 950 | Acesulfame K | only energy-reduced or with no added sugar | |||
| E 951 | Aspartame | only energy-reduced or with no added sugar | |||
| E 954 | Saccharin and its Na, K and Ca salts | (52) | only energy-reduced or with no added sugar | ||
| E 955 | Sucralose | only energy-reduced or with no added sugar | |||
| E 957 | Thaumatin | only energy-reduced or with no added sugar | |||
| E 959 | Neohesperidine DC | only energy-reduced or with no added sugar | |||
| E 960 | Steviol glycosides | (60) | only energy-reduced or with no added sugar | ||
| E 961 | Neotame | only energy-reduced or with no added sugar | |||
| E 962 | Salt of aspartame-acesulfame | (11)b (49) (50) | only energy-reduced or with no added sugar | ||
| E 964 | Polyglycitol syrup | ||||
| E 969 | Advantame | 10 | only energy-reduced or with no added sugar | ||
| E 172 | Iron oxides and hydroxides |
| |||
| E 200-203 | Sorbic acid — sorbates | only surface treatment of unpeeled fresh citrus fruit | |||
| E 220-228 | Sulphur dioxide — sulphites | (3) | only table grapes, fresh lychees (measured on edible parts) and blueberries ( | ||
| E 220-228 | Sulphur dioxide — sulphites | (3) | only vacuum-packed sweetcorn | ||
| E 445 | Glycerol esters of wood rosins | only surface treatment of citrus fruit | |||
| E 464 | Hydroxypropyl methyl cellulose |
| |||
| E 473-474 | Sucrose esters of fatty acids — sucroglycerides | (1) | only fresh fruits, surface treatment | ||
| E 901 | Beeswax, white and yellow | ||||
| E 902 | Candelilla wax | only surface treatment of citrus fruit, melons, apples, pears, peaches and pineapples and glazing agent on nuts | |||
| E 903 | Carnauba wax | ||||
| E 904 | Shellac | ||||
| E 905 | Microcrystalline wax | ||||
| E 912 | Montan acid esters | only surface treatment of citrus fruit, melons, papaya, mango, avocado and pineapple | |||
| E 914 | Oxidised polyethylene wax | only surface treatment of citrus fruit, melons, papaya, mango, avocado and pineapple | |||
| E 220-228 | Sulphur dioxide — sulphites | (3) | only peeled potatoes | ||
| E 220-228 | Sulphur dioxide — sulphites | (3) | only onion, garlic and shallot pulp | ||
| E 220-228 | Sulphur dioxide — sulphites | (3) | only horseradish pulp | ||
| E 296 | Malic acid | only prepacked unprocessed and peeled potatoes only | |||
| E 300 | Ascorbic acid | only prepacked refrigerated unprocessed fruit and vegetables ready for consumption and prepacked unprocessed and peeled potatoes | |||
| E 301 | Sodium ascorbate | only prepacked refrigerated unprocessed fruit and vegetables ready for consumption and prepacked unprocessed and peeled potatoes | |||
| E 302 | Calcium ascorbate | only prepacked refrigerated unprocessed fruit and vegetables ready for consumption and prepacked unprocessed and peeled potatoes | |||
| E 330 | Citric acid | only prepacked refrigerated unprocessed fruit and vegetables ready for consumption and prepacked unprocessed and peeled potatoes | |||
| E 331 | Sodium citrates | only prepacked refrigerated unprocessed fruit and vegetables ready for consumption and prepacked unprocessed and peeled potatoes | |||
| E 332 | Potassium citrates | only prepacked refrigerated unprocessed fruit and vegetables ready for consumption and prepacked unprocessed and peeled potatoes | |||
| E 333 | Calcium citrates | only prepacked refrigerated unprocessed fruit and vegetables ready for consumption and prepacked unprocessed and peeled potatoes | |||
| E 401 | Sodium alginate | (82) | only prepacked refrigerated unprocessed fruit and vegetables ready for consumption, to be sold to the final consumer | ||
| E 501 | Potassium carbonate | only prepacked refrigerated unprocessed fruit and vegetables ready for consumption and prepacked unprocessed and peeled potatoes | |||
| E 220-228 | Sulphur dioxide — sulphites | (3) | only white vegetables including mushrooms and white pulses | ||
| E 220-228 | Sulphur dioxide — sulphites | (3) | only frozen and deep-frozen potatoes | ||
| E 300 | Ascorbic acid | ||||
| E 301 | Sodium ascorbate | ||||
| E 302 | Calcium ascorbate | ||||
| E 330 | Citric acid | ||||
| E 331 | Sodium citrates | ||||
| E 332 | Potassium citrates | ||||
| E 333 | Calcium citrates | ||||
| Group I | Additives | E 410, E 412, E 415 E 417 may not be used to produce dehydrated foods intended to rehydrate on ingestion | |||
| E 101 | Riboflavins | only preserves of red fruit | |||
| E 120 | Cochineal, Carminic acid, Carmines | (34) | only preserves of red fruit | ||
| E 122 | Azorubine, Carmoisine | (34) | only preserves of red fruit | ||
| E 124 | Ponceau 4R, Cochineal Red A | (34) | only preserves of red fruit | ||
| E 129 | Allura Red AG | (34) | only preserves of red fruit | ||
| E 131 | Patent Blue V | (34) | only preserves of red fruit | ||
| E 133 | Brilliant Blue FCF | (34) | only preserves of red fruit | ||
| E 140 | Chlorophylls, Chlorophyllins | only preserves of red fruit | |||
| E 141 | Copper complexes of chlorophylls and chlorophyllins | only preserves of red fruit | |||
| E 150a-d | Caramels | only preserves of red fruit | |||
| E 160a | Carotenes | only preserves of red fruit | |||
| E 160c | Paprika extract, capsanthin, capsorubin | only preserves of red fruit | |||
| E 162 | Beetroot Red, betanin | only preserves of red fruit | |||
| E 163 | Anthocyanins | only preserves of red fruit | |||
| E 200-203 | Sorbic acid — sorbates | (1) (2) | only dried fruit | ||
| E 220-228 | Sulphur dioxide — sulphites | (3) | only dried coconut | ||
| E 220-228 | Sulphur dioxide — sulphites | (3) | only white vegetables, processed, including pulses | ||
| E 220-228 | Sulphur dioxide — sulphites | (3) | only dried mushrooms | ||
| E 220-228 | Sulphur dioxide — sulphites | (3) | only dried ginger | ||
| E 220-228 | Sulphur dioxide — sulphites | (3) | only dried tomatoes | ||
| E 220-228 | Sulphur dioxide — sulphites | (3) | only white vegetables, dried | ||
| E 220-228 | Sulphur dioxide — sulphites | (3) | only dried fruit and nuts in shell excluding dried apples, pears, bananas, apricots, peaches, grapes, prunes and figs | ||
| E 220-228 | Sulphur dioxide — sulphites | (3) | only dried apples and pears | ||
| E 220-228 | Sulphur dioxide — sulphites | (3) | only dried bananas | ||
| E 220-228 | Sulphur dioxide — sulphites | (3) | only dried apricots, peaches, grapes, prunes, and figs | ||
| E 907 | Hydrogenated poly-1-decene | only dried fruit as glazing agent | |||
| Group I | Additives | ||||
| E 101 | Riboflavins | only preserves of red fruit | |||
| E 120 | Cochineal, Carminic acid, Carmines | (34) | only preserves of red fruit | ||
| E 122 | Azorubine, Carmoisine | (34) | only preserves of red fruit | ||
| E 124 | Ponceau 4R, Cochineal Red A | (34) | only preserves of red fruit | ||
| E 129 | Allura Red AG | (34) | only preserves of red fruit | ||
| E 131 | Patent Blue V | (34) | only preserves of red fruit | ||
| E 133 | Brilliant Blue FCF | (34) | only preserves of red fruit | ||
| E 140 | Chlorophylls, Chlorophyllins | only preserves of red fruit | |||
| E 141 | Copper complexes of chlorophylls and chlorophyllins | only preserves of red fruit | |||
| E 150a-d | Caramels | only preserves of red fruit | |||
| E 160a | Carotenes | only preserves of red fruit | |||
| E 160c | Paprika extract, capsanthin, capsorubin | only preserves of red fruit | |||
| E 162 | Beetroot Red, betanin | only preserves of red fruit | |||
| E 163 | Anthocyanins | only preserves of red fruit | |||
| E 101 | Riboflavins | only vegetables (excluding olives) | |||
| E 140 | Chlorophylls, Chlorophyllins | only vegetables (excluding olives) | |||
| E 141 | Copper complexes of chlorophylls and chlorophyllins | only vegetables (excluding olives) | |||
| E 150a-d | Caramels | only vegetables (excluding olives) | |||
| E 160a | Carotenes | only vegetables (excluding olives) | |||
| E 162 | Beetroot Red, betanin | only vegetables (excluding olives) | |||
| E 163 | Anthocyanins | only vegetables (excluding olives) | |||
| E 200-213 | Sorbic acid — sorbates; Benzoic acid — benzoates | (1) (2) | only vegetables (excluding olives) | ||
| E 200-203 | Sorbic acid — sorbates | (1) (2) | only olives and olive-based preparations | ||
| E 210-213 | Benzoic acid — benzoates | (1) (2) | only olives and olive-based preparations | ||
| E 200-213 | Sorbic acid — sorbates; Benzoic acid — benzoates | (1) (2) | only olives and olive-based preparations | ||
| E 220-228 | Sulphur dioxide — sulphites | (3) | except olives and golden peppers in brine | ||
| E 220-228 | Sulphur dioxide — sulphites | (3) | only golden peppers in brine | ||
| E 579 | Ferrous gluconate | (56) | only olives darkened by oxidation | ||
| E 585 | Ferrous lactate | (56) | only olives darkened by oxidation | ||
| E 950 | Acesulfame K | only sweet-sour preserves of fruit and vegetables | |||
| E 951 | Aspartame | only sweet-sour preserves of fruit and vegetables | |||
| E 954 | Saccharin and its Na, K and Ca salts | (52) | only sweet-sour preserves of fruit and vegetables | ||
| E 955 | Sucralose | only sweet-sour preserves of fruit and vegetables | |||
| E 959 | Neohesperidine DC | only sweet-sour preserves of fruit and vegetables | |||
| E 960 | Steviol glycosides | (60) | only sweet-sour preserves of fruit and vegetables | ||
| E 961 | Neotame | only sweet-sour preserves of fruit and vegetables | |||
| E 962 | Salt of aspartame-acesulfame | (11)a (49) (50) | only sweet-sour preserves of fruit and vegetables | ||
| E 969 | Advantame | 3 | only sweet-sour preserves of fruit and vegetables | ||
| E 101 | Riboflavins | only preserves of red fruit | |||
| E 120 | Cochineal, Carminic acid, Carmines | (34) | only preserves of red fruit | ||
| E 122 | Azorubine, Carmoisine | (34) | only preserves of red fruit | ||
| E 124 | Ponceau 4R, Cochineal Red A | (34) | only preserves of red fruit | ||
| E 129 | Allura Red AG | (34) | only preserves of red fruit | ||
| E 131 | Patent Blue V | (34) | only preserves of red fruit | ||
| E 133 | Brilliant Blue FCF | (34) | only preserves of red fruit | ||
| E 140 | Chlorophylls, Chlorophyllins | only preserves of red fruit | |||
| E 141 | Copper complexes of chlorophylls and chlorophyllins | only preserves of red fruit | |||
| E 150a-d | Caramels | only preserves of red fruit | |||
| E 160a | Carotenes | only preserves of red fruit | |||
| E 160c | Paprika extract, capsanthin, capsorubin | only preserves of red fruit | |||
| E 162 | Beetroot Red, betanin | only vegetables (excluding olives) | |||
| E 163 | Anthocyanins | only preserves of red fruit | |||
| E 102 | Tartrazine | only processed mushy and garden peas (canned) | |||
| E 133 | Brilliant Blue FCF | only processed mushy and garden peas (canned) | |||
| E 142 | Green S | only processed mushy and garden peas (canned) | |||
| E 127 | Erythrosine | only cocktail cherries and candied cherries | |||
| E 127 | Erythrosine | only bigareaux cherries in syrup and in cocktails | |||
| E 220-228 | Sulphur dioxide — sulphites | 50 | (3) | only white vegetables, including pulses and processed mushrooms | |
| E 220-228 | Sulphur dioxide — sulphites | (3) | only bottled, sliced lemon | ||
| E 220-228 | Sulphur dioxide — sulphites | (3) | only bottled whiteheart cherries; vacuum-packed sweetcorn | ||
| E 260 | Acetic acid | ||||
| E 261 | Potassium acetates | ||||
| E 262 | Sodium acetates | ||||
| E 263 | Calcium acetate | ||||
| E 270 | Lactic acid | ||||
| E 296 | Malic acid | ||||
| E 300 | Ascorbic acid | ||||
| E 301 | Sodium ascorbate | ||||
| E 302 | Calcium ascorbate | ||||
| E 325 | Sodium lactate | ||||
| E 326 | Potassium lactate | ||||
| E 327 | Calcium lactate | ||||
| E 330 | Citric acid | ||||
| E 331 | Sodium citrates | ||||
| E 332 | Potassium citrates | ||||
| E 333 | Calcium citrates | ||||
| E 334 | Tartaric acid (L(+)-) | ||||
| E 335 | Sodium tartrates | ||||
| E 336 | Potassium tartrates | ||||
| E 337 | Sodium potassium tartrate | ||||
| E 385 | Calcium disodium ethylene diamine tetra-acetate (Calcium disodium EDTA) | only pulses, legumes, mushrooms and artichokes | |||
| E 410 | Locust bean gum | only chestnuts in liquid | |||
| E 412 | Guar gum | only chestnuts in liquid | |||
| E 415 | Xanthan gum | only chestnuts in liquid | |||
| E 509 | Calcium chloride | ||||
| E 512 | Stannous chloride | (55) | only white asparagus | ||
| E 575 | Glucono-delta-lactone | ||||
| E 579 | Ferrous gluconate | (56) | only olives darkened by oxidation | ||
| E 585 | Ferrous lactate | (56) | only olives darkened by oxidation | ||
| E 900 | Dimethyl polysiloxane | ||||
| E 950 | Acesulfame K | only fruit energy-reduced or with no added sugar | |||
| E 951 | Aspartame | only fruit energy-reduced or with no added sugar | |||
| E 952 | Cyclamic acid and its Na and Ca salts | (51) | only fruit energy-reduced or with no added sugar | ||
| E 954 | Saccharin and its Na, K and Ca salts | (52) | only fruit energy-reduced or with no added sugar | ||
| E 955 | Sucralose | only fruit energy-reduced or with no added sugar | |||
| E 959 | Neohesperidine DC | only fruit energy-reduced or with no added sugar | |||
| E 961 | Neotame | only fruit energy-reduced or with no added sugar | |||
| E 962 | Salt of aspartame-acesulfame | (11)a (49) (50) | only fruit energy-reduced or with no added sugar | ||
| E 969 | Advantame | 10 | only fruit energy-reduced or with no added sugar | ||
| Group I | Additives | ||||
| Group II | Colours at | only mostarda di frutta | |||
| Group III | Colours with combined maximum limit | only mostarda di frutta | |||
| Group IV | Polyols | only energy-reduced or with no added sugar, with the exception of those intended for the manufacture of fruit-juice based drinks | |||
| E 100 | Curcumin | Only seaweed based fish roe analogues | |||
| E 101 | Riboflavins | only preserves of red fruit | |||
| E 101 | Riboflavins | Only seaweed based fish roe analogues | |||
| E 104 | Quinoline Yellow | (61) | Only | ||
| E 110 | Sunset Yellow FCF/Orange Yellow S | (61) | Only | ||
| E 120 | Cochineal, Carminic acid, Carmines | Only seaweed based fish roe analogues | |||
| E 120 | Cochineal, Carminic acid, Carmines | (34) | only preserves of red fruit | ||
| E 122 | Azorubine, Carmoisine | (34) | only preserves of red fruit | ||
| E 124 | Ponceau 4R, Cochineal Red A | (34) | only preserves of red fruit | ||
| E 124 | Ponceau 4R, Cochineal Red A | (61) | Only | ||
| E 129 | Allura Red AG | (34) | only preserves of red fruit | ||
| E 131 | Patent Blue V | (34) | only preserves of red fruit | ||
| E 133 | Brilliant Blue FCF | (34) | only preserves of red fruit | ||
| E 140 | Chlorophylls, Chlorophyllins | only preserves of red fruit | |||
| E 141 | Copper complexes of chlorophylls and chlorophyllins | only preserves of red fruit | |||
| E 141 | Copper complexes of chlorophylls and chlorophyllins | Only seaweed based fish roe analogues | |||
| E 150a | Plain caramels | Only seaweed based fish roe analogues | |||
| E 150a-d | Caramels | only preserves of red fruit | |||
| E 153 | Vegetable carbon | Only seaweed based fish roe analogues | |||
| E 160a | Carotenes | only preserves of red fruit | |||
| E 160a | Carotenes | Only seaweed based fish roe analogues | |||
| E 160c | Paprika extract, capsanthin, capsorubin | only preserves of red fruit | |||
| E 160c | Paprika extract, capsanthin, capsorubin | Only seaweed based fish roe analogues | |||
| E 160e | Beta-apo-8’-carotenal (C 30) | Only seaweed based fish roe analogues | |||
| E 162 | Beetroot Red, betanin | only vegetables (excluding olives) | |||
| E 162 | Beetroot Red, betanin | Only seaweed based fish roe analogues | |||
| E 163 | Anthocyanins | only preserves of red fruit | |||
| E 163 | Anthocyanins | Only seaweed based fish roe analogues | |||
| E 171 | Titanium dioxide | Only seaweed based fish roe analogues | |||
| E 172 | Iron oxides and hydroxides | Only seaweed based fish roe analogues | |||
| E 200-203 | Sorbic acid — sorbates | (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 210-213 | Benzoic acid — benzoates | (1) (2) | only seaweed preparations, olives and olive-based preparations | ||
| E 210-213 | Benzoic acid — benzoates | (1) (2) | only cooked red beet | ||
| E 200-213 | Sorbic acid — sorbates; Benzoic acid — benzoates | (1) (2) | only olive-based preparations | ||
| E 220-228 | Sulphur dioxide — sulphites | (3) | only processed white vegetables and mushrooms | ||
| E 220-228 | Sulphur dioxide — sulphites | (3) | only rehydrated dried fruit and lychees, mostarda di frutta | ||
| E 220-228 | Sulphur dioxide — sulphites | (3) | only onion, garlic and shallot pulp | ||
| E 220-228 | Sulphur dioxide — sulphites | (3) | only horseradish pulp | ||
| E 220-228 | Sulphur dioxide — sulphites | (3) | only jellying fruit extract, liquid pectin for sale to the final consumer | ||
| E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | (1) (4) | only fruit preparations | ||
| E 338 - 452 | Phosphoric acid – phosphates – di-, tri- and polyphosphates | (1) (4) | Only seaweed based fish roe analogues | ||
| E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | (1) (4) | only glazings for vegetable products | ||
| E 392 | Extracts of rosemary | (46) | Only seaweed based fish roe analogues | ||
| E 405 | Propane-1, 2-diol alginate | ||||
| E 432-436 | Polysorbates | (1) | |||
| E 481-482 | Stearoyl-2-lactylates | (1) | only mostarda di frutta | ||
| E 950 | Acesulfame K | only energy-reduced | |||
| E 951 | Aspartame | only energy-reduced | |||
| E 952 | Cyclamic acid and its Na and Ca salts | (51) | only energy-reduced | ||
| E 954 | Saccharin and its Na, K and Ca salts | (52) | Only seaweed based fish roe analogues | ||
| E 954 | Saccharin and its Na, K and Ca salts | (52) | only energy-reduced | ||
| E 955 | Sucralose | only energy-reduced | |||
| E 959 | Neohesperidine DC | only energy-reduced | |||
| E 960 | Steviol glycosides | (60) | only energy-reduced | ||
| E 961 | Neotame | only energy-reduced | |||
| E 962 | Salt of aspartame-acesulfame | (11)a (49) (50) | only energy-reduced | ||
| E 969 | Advantame | 10 | only energy-reduced | ||
| E 300 | Ascorbic acid | ||||
| E 301 | Sodium ascorbate | ||||
| E 302 | Calcium ascorbate | ||||
| E 330 | Citric acid | ||||
| E 331 | Sodium citrates | ||||
| E 332 | Potassium citrates | ||||
| E 333 | Calcium citrates | ||||
| E 440 | Pectins | only fruit compote other than apple | |||
| E 509 | Calcium chloride | only fruit compote other than apple | |||
| Group IV | Polyols | only energy-reduced jams, jellies, marmalades or with no added sugar | |||
| E 200-213 | Sorbic acid — sorbates; Benzoic acid — benzoates | (1) (2) | only low-sugar and similar low calorie or sugar-free products, | ||
| E 210-213 | Benzoic acid — benzoates | (1) (2) | only low-sugar and similar low calorie or sugar-free products, | ||
| E 220-228 | Sulphur dioxide — sulphites | (3) | only jams, jellies and | ||
| E 270 | Lactic acid | ||||
| E 296 | Malic acid | ||||
| E 300 | Ascorbic acid | ||||
| E 327 | Calcium lactate | ||||
| E 330 | Citric acid | ||||
| E 331 | Sodium citrates | ||||
| E 333 | Calcium citrates | ||||
| E 334 | Tartaric acid (L(+)-) | ||||
| E 335 | Sodium tartrates | ||||
| E 350 | Sodium malates | ||||
| E 440 | Pectins | ||||
| E 471 | Mono- and diglycerides of fatty acids | ||||
| E 950 | Acesulfame K | only energy-reduced jams jellies and marmalades | |||
| E 951 | Aspartame | only energy-reduced jams jellies and marmalades | |||
| E 952 | Cyclamic acid and its Na and Ca salts | only energy-reduced jams jellies and marmalades | |||
| E 954 | Saccharin and its Na, K and Ca salts | (51) | only energy-reduced jams jellies and marmalades | ||
| E 955 | Sucralose | (52) | only energy-reduced jams jellies and marmalades | ||
| E 959 | Neohesperidine DC | only energy-reduced jams jellies and marmalades | |||
| E 960 | Steviol glycosides | (60) | only energy-reduced jams jellies and marmalades | ||
| E 961 | Neotame | only energy-reduced jams jellies and marmalades | |||
| E 961 | Neotame | only energy-reduced jams jellies and marmalades, as flavour enhancer | |||
| E 962 | Salt of aspartame-acesulfame | (11)b (49) (50) | only energy-reduced jams jellies and marmalades | ||
| E 964 | Polyglycitol syrup | ||||
| E 969 | Advantame | 10 | only energy-reduced jams jellies and marmalades | ||
| Group IV | Polyols | only energy-reduced or with no added sugar | |||
| E 100 | Curcumin | except chestnut purée | |||
| E 104 | Quinoline Yellow | (31) | except chestnut purée | ||
| E 110 | Sunset Yellow FCF/Orange Yellow S | (31) | except chestnut purée | ||
| E 120 | Cochineal, Carminic acid, Carmines | (31) | |||
| E 120 | Cochineal, Carminic acid, Carmines | (31) (66) | |||
| E 124 | Ponceau 4R, Cochineal Red A | (31) | except chestnut purée | ||
| E 140 | Chlorophylls, Chlorophyllins | except chestnut purée | |||
| E 141 | Copper complexes of chlorophylls and chlorophyllins | except chestnut purée | |||
| E 142 | Green S | (31) | except chestnut purée | ||
| E 150a-d | Caramels | except chestnut purée | |||
| E 160a | Carotenes | except chestnut purée | |||
| E 160c | Paprika extract, capsanthin, capsorubin | except chestnut purée | |||
| E 160d | Lycopene | (31) | except chestnut purée | ||
| E 161b | Lutein | (31) | except chestnut purée | ||
| E 162 | Beetroot Red, betanin | except chestnut purée | |||
| E 163 | Anthocyanins | except chestnut purée | |||
| E 200-213 | Sorbic acid — sorbates; Benzoic acid — benzoates | (1) (2) | only low-sugar and similar low calorie or sugar-free products, spreads, | ||
| E 210-213 | Benzoic acid — benzoates | (1) (2) | only low-sugar and similar low calorie or sugar-free products, | ||
| E 220-228 | Sulphur dioxide — sulphites | (3) | |||
| E 220-228 | Sulphur dioxide — sulphites | (3) | only jams, jellies and marmalades made with sulphited fruit | ||
| E 270 | Lactic acid | ||||
| E 296 | Malic acid | ||||
| E 300 | Ascorbic acid | ||||
| E 327 | Calcium lactate | ||||
| E 330 | Citric acid | ||||
| E 331 | Sodium citrates | ||||
| E 333 | Calcium citrates | ||||
| E 334 | Tartaric acid (L(+)-) | ||||
| E 335 | Sodium tartrates | ||||
| E 350 | Sodium malates | ||||
| E 400-404 | Alginic acid — alginates | (32) | |||
| E 406 | Agar | (32) | |||
| E 407 | Carrageenan | (32) | |||
| E 410 | Locust bean gum | (32) | |||
| E 412 | Guar gum | (32) | |||
| E 415 | Xanthan gum | (32) | |||
| E 418 | Gellan gum | (32) | |||
| E 440 | Pectins | ||||
| E 471 | Mono- and diglycerides of fatty acids | ||||
| E 493 | Sorbitan monolaurate | only jelly marmalade | |||
| E 509 | Calcium chloride | ||||
| E 524 | Sodium hydroxide | ||||
| E 900 | Dimethyl polysiloxane | ||||
| E 950 | Acesulfame K | only energy-reduced jams, jellies and | |||
| E 951 | Aspartame | only energy-reduced jams, jellies and | |||
| E 952 | Cyclamic acid and its Na and Ca salts | (51) | only energy-reduced jams, jellies and | ||
| E 954 | Saccharin and its Na, K and Ca salts | (52) | only energy-reduced jams, jellies and | ||
| E 955 | Sucralose | only energy-reduced jams, jellies and | |||
| E 959 | Neohesperidine DC | only energy-reduced jams, jellies and | |||
| E 959 | Neohesperidine DC | only fruit jellies as flavour enhancer | |||
| E 960 | Steviol glycosides | (60) | only energy-reduced jams, jellies and marmalades | ||
| E 961 | Neotame | only energy-reduced jams, jellies and | |||
| E 961 | Neotame | only energy-reduced jams jellies and marmalades, as flavour enhancer | |||
| E 962 | Salt of aspartame-acesulfame | (11)b (49) (50) | only energy-reduced jams, jellies and | ||
| E 964 | Polyglycitol syrup | ||||
| E 969 | Advantame | 10 | only energy-reduced jams, jellies and marmalades | ||
| Group II | Colours at | except | |||
| Group IV | Polyols | only energy-reduced or with no added sugar | |||
| E 100 | Curcumin | except | |||
| E 104 | Quinoline Yellow | (31) | except | ||
| E 110 | Sunset Yellow FCF/Orange Yellow S | (31) | except | ||
| E 120 | Cochineal, Carminic acid, Carmines | (31) | except | ||
| E 124 | Ponceau 4R, Cochineal Red A | (31) | except | ||
| E 142 | Green S | (31) | except | ||
| E 160d | Lycopene | (31) | except | ||
| E 161b | Lutein | (31) | except | ||
| E 200-213 | Sorbic acid — sorbates; Benzoic acid — benzoates | (1) (2) | other fruit-based spreads, | ||
| E 200-213 | Sorbic acid — sorbates; Benzoic acid — benzoates | (1) (2) | only | ||
| E 210-213 | Benzoic acid — benzoates | (1) (2) | other fruit-based spreads, | ||
| E 210-213 | Benzoic acid — benzoates | (1) (2) | only | ||
| E 220-228 | Sulphur dioxide — sulphites | (3) | |||
| E 270 | Lactic acid | ||||
| E 296 | Malic acid | ||||
| E 300 | Ascorbic acid | ||||
| E 327 | Calcium lactate | ||||
| E 330 | Citric acid | ||||
| E 331 | Sodium citrates | ||||
| E 333 | Calcium citrates | ||||
| E 334 | Tartaric acid (L(+)-) | ||||
| E 335 | Sodium tartrates | ||||
| E 350 | Sodium malates | ||||
| E 400-404 | Alginic acid — alginates | (32) | |||
| E 406 | Agar | (32) | |||
| E 407 | Carrageenan | (32) | |||
| E 410 | Locust bean gum | (32) | |||
| E 412 | Guar gum | (32) | |||
| E 415 | Xanthan gum | (32) | |||
| E 418 | Gellan gum | (32) | |||
| E 440 | Pectins | ||||
| E 471 | Mono- and diglycerides of fatty acids | ||||
| E 509 | Calcium chloride | ||||
| E 524 | Sodium hydroxide | ||||
| E 900 | Dimethyl polysiloxane | ||||
| E 950 | Acesulfame K | only energy-reduced fruit or vegetable spreads and dried-fruit-based sandwich spreads, energy-reduced or with no added sugar | |||
| E 951 | Aspartame | only energy-reduced fruit or vegetable spreads and dried-fruit-based sandwich spreads, energy-reduced or with no added sugar | |||
| E 952 | Cyclamic acid and its Na and Ca salts | (51) | only energy-reduced fruit or vegetable spreads and dried-fruit-based sandwich spreads, energy-reduced or with no added sugar | ||
| E 954 | Saccharin and its Na, K and Ca salts | (52) | only energy-reduced fruit or vegetable spreads and dried-fruit-based sandwich spreads, energy-reduced or with no added sugar | ||
| E 955 | Sucralose | only energy-reduced fruit or vegetable spreads and dried-fruit-based sandwich spreads, energy-reduced or with no added sugar | |||
| E 959 | Neohesperidine DC | only energy-reduced fruit or vegetable spreads and dried-fruit-based sandwich spreads, energy-reduced or with no added sugar | |||
| E 960 | Steviol glycosides | (60) | only energy-reduced fruit or vegetable spreads and dried-fruit-based sandwich spreads, energy-reduced or with no added sugar | ||
| E 961 | Neotame | 32 | only energy-reduced fruit or vegetable spreads and dried-fruit-based sandwich spreads, energy-reduced or with no added sugar | ||
| E 962 | Salt of aspartame-acesulfame | (11)b (49) (50) | only energy-reduced fruit or vegetable spreads and dried-fruit-based sandwich spreads, energy-reduced or with no added sugar | ||
| E 964 | Polyglycitol syrup | ||||
| E 969 | Advantame | 10 | only dried-fruit-based sandwich spreads, energy-reduced or with no added sugar | ||
| Group I | Additives | ||||
| E 310-320 | Gallates, TBHQ and BHA | (1) (41) | only processed nuts | ||
| E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | (1), (4) | only spreadable fats excluding butter | ||
| E 392 | Extracts of rosemary | (41) (46) | |||
| Group I | Additives | ||||
| E 100 | Curcumin | only dried potato granules and flakes | |||
| E 101 | Riboflavins | only dried potato granules and flakes | |||
| E 160a | Carotenes | only dried potato granules and flakes | |||
| E 200-203 | Sorbic acid — sorbates | (1) (2) | only potato dough and pre-fried potato slices | ||
| E 220-228 | Sulphur dioxide — sulphites | (3) | only dehydrated potatoes products | ||
| E 220-228 | Sulphur dioxide — sulphites | (3) | |||
| E 310-320 | Gallates, TBHQ and BHA | (1) | only dehydrated potatoes | ||
| E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | (1) (4) | including pre-fried frozen en deep-frozen potatoes | ||
| E 392 | Extracts of rosemary | (46) | only dehydrated potatoes products | ||
| E 426 | Soybean hemicellulose | only prepacked processed potato products | |||
| Group I | Additives | only energy-reduced or with no added sugar | |||
| Group IV | Polyols | only energy-reduced or with no added sugar | |||
| E 170 | Calcium carbonate | (*) | |||
| E 322 | Lecithins | ||||
| E 330 | Citric acid | ||||
| E 334 | Tartaric acid (L(+)-) | ||||
| E 414 | Gum arabic (acacia gum) | as glazing agent only | |||
| E 422 | Glycerol | ||||
| E 440 | Pectins | as glazing agent only | |||
| E 442 | Ammonium phosphatides | ||||
| E 471 | Mono- and diglycerides of fatty acids | ||||
| E 472c | Citric acid esters of mono- and diglycerides of fatty acids | ||||
| E 476 | Polyglycerol polyricinoleate | ||||
| E 492 | Sorbitan tristearate | ||||
| E 500-504 | Carbonates | (*) | |||
| E 524-528 | Hydroxides | (*) | |||
| E 530 | Magnesium oxide | (*) | |||
| E 901 | Beeswax, white and yellow | as glazing agent only | |||
| E 902 | Candelilla wax | as glazing agent only | |||
| E 903 | Carnauba wax | as glazing agent only | |||
| E 904 | Shellac | as glazing agent only | |||
| E 950 | Acesulfame K | only energy-reduced or with no added sugar | |||
| E 951 | Aspartame | only energy-reduced or with no added sugar | |||
| E 954 | Saccharin and its Na, K and Ca salts | (52) | only energy-reduced or with no added sugar | ||
| E 955 | Sucralose | only energy-reduced or with no added sugar | |||
| E 957 | Thaumatin | only energy-reduced or with no added sugar | |||
| E 959 | Neohesperidine DC | only energy-reduced or with no added sugar | |||
| E 960 | Steviol glycosides | (60) | only energy-reduced or with no added sugars | ||
| E 961 | Neotame | only energy-reduced or with no added sugar | |||
| E 962 | Salt of aspartame-acesulfame | (11)a (49) (50) | only energy-reduced or with no added sugar | ||
| E 964 | Polyglycitol syrup | ||||
| E 969 | Advantame | 20 | only energy-reduced or with no added sugars | ||
| Group I | Additives | ||||
| Group II | Colours at | ||||
| Group II | Colours at | (72) | |||
| Group III | Colours with combined maximum limit | (25) | |||
| Group III | Colours with combined maximum limit | (25) (72) | |||
| Group III | Colours with combined maximum limit | ||||
| Group III | Colours with combined maximum limit | (72) | |||
| Group IV | Polyols | only with no added sugar | |||
| Group IV | Polyols | only starch-based confectionery energy-reduced or with no added sugar | |||
| Group IV | Polyols | only cocoa or dried fruit-based, milk or fat-based sandwich spreads, energy-reduced or with no added sugar | |||
| Group IV | Polyols | only cocoa-based or dried fruit-based confectionery, energy-reduced or with no added sugar | |||
| Group IV | Polyols | only for crystallised fruit, energy-reduced or with no added sugar | |||
| E 104 | Quinoline Yellow | (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 104 | Quinoline Yellow | (61) | only candied fruit and vegetables | ||
| E 104 | Quinoline Yellow | (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 110 | Sunset Yellow FCF/Orange Yellow S | (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 110 | Sunset Yellow FCF/Orange Yellow S | (61) | only candied fruit and vegetables | ||
| E 110 | Sunset Yellow FCF/Orange Yellow S | (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 124 | Ponceau 4R, Cochineal Red A | (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 124 | Ponceau 4R, Cochineal Red A | (61) | only candied fruit and vegetables | ||
| E 124 | Ponceau 4R, Cochineal Red A | (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 160d | Lycopene | ||||
| E 173 | Aluminium | ||||
| E 174 | Silver | only external coating of confectionery | |||
| E 175 | Gold | only external coating of confectionery | |||
| E 200-219 | Sorbic acid — sorbates; Benzoic acid — benzoates; p-hydroxybenzoates | (1) (2) (5) | except candied, crystallised or glacé fruit and vegetables | ||
| E 200-213 | Sorbic acid — sorbates; Benzoic acid — benzoates | (1) (2) | only candied, crystallised or glacé fruit and vegetables | ||
| E 220-228 | Sulphur dioxide — sulphites | (3) | only candied, crystallised or glacé fruit, vegetables, angelica and citrus peel | ||
| E 220-228 | Sulphur dioxide — sulphites | (3) | only glucose syrup-based confectionery (carry over from the glucose syrup only) | ||
| E 297 | Fumaric acid | only sugar confectionery | |||
| E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | (1) (4) | only sugar confectionery, except candied fruit | ||
| E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | (1) (4) | only candied fruit | ||
| E 405 | Propane-1, 2-diol alginate | only sugar confectionery | |||
| E 426 | Soybean hemicellulose | only jelly confectionery, except jelly mini-cups | |||
| E 432-436 | Polysorbates | (1) | only sugar confectionery | ||
| E 442 | Ammonium phosphatides | only cocoa-based confectionery | |||
| E 445 | Glycerol esters of wood rosins | ||||
| E 459 | Beta-cyclodextrin | only foods in tablet and coated tablet form | |||
| E 473-474 | Sucrose esters of fatty acids — sucroglycerides | only sugar confectionery | |||
| E 475 | Polyglycerol esters of fatty acids | only sugar confectionery | |||
| E 476 | Polyglycerol polyricinoleate | only cocoa-based confectionery | |||
| E 477 | Propane-1,2-diol esters of fatty acids | only sugar confectionery | |||
| E 481-482 | Stearoyl-2-lactylates | (1) | only sugar confectionery | ||
| E 491-495 | Sorbitan esters | (1) | only sugar confectionery | ||
| E 492 | Sorbitan tristearate | only cocoa-based confectionery | |||
| E 520-523 | Aluminium sulphates | (1), (38) | |||
| E 520-523 | Aluminium sulphates | (1) (38) | |||
| E 551-559 | Silicon dioxide – silicates | (1) | |||
| E 551-553 | Silicon dioxide – silicates | (1) | |||
| E 900 | Dimethyl polysiloxane | ||||
| E 901 | Beeswax, white and yellow | as glazing agent only | |||
| E 902 | Candelilla wax | as glazing agent only | |||
| E 903 | Carnauba wax | as glazing agent only | |||
| E 904 | Shellac | as glazing agent only | |||
| E 905 | Microcrystalline wax | surface treatment only | |||
| E 907 | Hydrogenated poly-1-decene | only as glazing agent for sugar confectionery | |||
| E 950 | Acesulfame K | only cocoa or dried fruit-based, energy-reduced or with no added sugar | |||
| E 951 | Aspartame | only cocoa or dried fruit-based, energy-reduced or with no added sugar | |||
| E 954 | Saccharin and its Na, K and Ca salts | only cocoa or dried fruit-based, energy-reduced or with no added sugar | |||
| E 955 | Sucralose | only cocoa or dried fruit-based, energy-reduced or with no added sugar | |||
| E 957 | Thaumatin | only cocoa or dried fruit-based, energy-reduced or with no added sugar | |||
| E 959 | Neohesperidine DC | only cocoa or dried fruit-based, energy-reduced or with no added sugar | |||
| E 960 | Steviol glycosides | (60) | only cocoa or dried fruit based, energy reduced or with no added sugar | ||
| E 961 | Neotame | only cocoa or dried fruit-based, energy-reduced or with no added sugar | |||
| E 962 | Salt of aspartame-acesulfame | (11)a | only cocoa or dried fruit-based, energy-reduced or with no added sugar | ||
| E 969 | Advantame | 20 | only cocoa or dried fruit based, energy reduced or with no added sugar | ||
| E 964 | Polyglycitol syrup | ||||
| E 964 | Polyglycitol syrup | ||||
| E 964 | Polyglycitol syrup | ||||
| E 950 | Acesulfame K | only energy-reduced tablet form confectionery | |||
| E 955 | Sucralose | only energy-reduced tablet form confectionery | |||
| E 961 | Neotame | only energy-reduced tablet form confectionery | |||
| E 950 | Acesulfame K | only cocoa, milk, dried fruit or fat-based sandwich spreads, energy-reduced or with no added sugar | |||
| E 951 | Aspartame | only cocoa, milk, dried fruit or fat-based sandwich spreads, energy-reduced or with no added sugar | |||
| E 952 | Cyclamic acid and its Na and Ca salts | (51) | only cocoa, milk, dried fruit or fat-based sandwich spreads, energy-reduced or with no added sugar | ||
| E 954 | Saccharin and its Na, K and Ca salts | (52) | only cocoa, milk, dried fruit or fat-based sandwich spreads, energy-reduced or with no added sugar | ||
| E 955 | Sucralose | only cocoa, milk, dried fruit or fat-based sandwich spreads, energy-reduced or with no added sugar | |||
| E 959 | Neohesperidine DC | only cocoa, milk, dried fruit or fat-based sandwich spreads, energy-reduced or with no added sugar | |||
| E 960 | Steviol glycosides | (60) | only cocoa, milk, dried fruit or fat based sandwich spreads, energy-reduced or with no added sugar | ||
| E 961 | Neotame | only cocoa, milk, dried fruit or fat-based sandwich spreads, energy-reduced or with no added sugar | |||
| E 962 | Salt of aspartame-acesulfame | (11)b (49) (50) | only cocoa, milk, dried fruit or fat-based sandwich spreads, energy-reduced or with no added sugar | ||
| E 969 | Advantame | 10 | only cocoa, milk, dried fruit or fat based sandwich spreads, energy-reduced or with no added sugar | ||
| E 950 | Acesulfame K | only starch-based confectionery energy-reduced or with no added sugar | |||
| E 951 | Aspartame | only starch-based confectionery energy-reduced or with no added sugar | |||
| E 954 | Saccharin and its Na, K and Ca salts | (52) | only starch-based confectionery energy-reduced or with no added sugar | ||
| E 955 | Sucralose | only starch-based confectionery energy-reduced or with no added sugar | |||
| E 959 | Neohesperidine DC | only starch-based confectionery energy-reduced or with no added sugar | |||
| E 961 | Neotame | only starch-based confectionery energy-reduced or with no added sugar | |||
| E 969 | Advantame | 20 | only starch based confectionary energy reduced or with no added sugar | ||
| E 961 | Neotame | 3 | only starch-based confectionery energy-reduced or with no added sugar, as flavour enhancer | ||
| E 962 | Salt of aspartame-acesulfame | (11)a (49) (50) | only starch-based confectionery energy-reduced or with no added sugar | ||
| E 964 | Polyglycitol syrup | ||||
| E 950 | Acesulfame K | only confectionery with no added sugar | |||
| E 951 | Aspartame | only confectionery with no added sugar | |||
| E 954 | Saccharin and its Na, K and Ca salts | (52) | only confectionery with no added sugar | ||
| E 955 | Sucralose | only confectionery with no added sugar | |||
| E 957 | Thaumatin | only confectionery with no added sugar | |||
| E 959 | Neohesperidine DC | only confectionery with no added sugar | |||
| E 960 | Steviol glycosides | (60) | |||
| E 961 | Neotame | only confectionery with no added sugar | |||
| E 962 | Salt of aspartame-acesulfame | (11)a (49) (50) | only confectionery with no added sugar | ||
| E 969 | Advantame | 10 | only confectionary with no added sugar | ||
| E 950 | Acesulfame K | only breath-freshening micro-sweets, with no added sugar | |||
| E 951 | Aspartame | only breath-freshening micro-sweets, with no added sugar | |||
| E 954 | Saccharin and its Na, K and Ca salts | (52) | only breath-freshening micro-sweets, with no added sugar | ||
| E 955 | Sucralose | only breath-freshening micro-sweets, with no added sugar | |||
| E 959 | Neohesperidine DC | only breath-freshening micro-sweets, with no added sugar | |||
| E 960 | Steviol glycosides | (60) | only breath-freshening micro-sweets, energy-reduced or with no added sugars | ||
| E 961 | Neotame | only breath-freshening micro-sweets, with no added sugar | |||
| E 961 | Neotame | only breath-freshening micro-sweets and strongly flavoured throat pastilles with no added sugar, as flavour enhancer | |||
| E 962 | Salt of aspartame-acesulfame | (11)a (49) (50) | only breath-freshening micro-sweets, with no added sugar | ||
| E 969 | Advantame | 60 | only breath-freshening micro-sweets, with no added sugar | ||
| E 951 | Aspartame | only strongly flavoured freshening throat pastilles with no added sugar | |||
| E 955 | Sucralose | only strongly flavoured freshening throat pastilles with no added sugar | |||
| E 960 | Steviol glycosides | (60) | only strongly flavoured freshening throat pastilles, energy-reduced or with no added sugars | ||
| E 961 | Neotame | only strongly flavoured freshening throat pastilles with no added sugar | |||
| E 969 | Advantame | 20 | only strongly flavoured freshening throat pastilles with no added sugar | ||
| E 1204 | Pullulan | only breath freshening microsweets in the form of films | |||
| Group I | Additives | ||||
| Group II | Colours at | ||||
| Group II | Colours at | (73) | |||
| Group III | Colours with combined maximum limit | (25) | |||
| Group III | Colours with combined maximum limit | (25) (73) | |||
| Group IV | Polyols | only with no added sugar | |||
| E 104 | Quinoline Yellow | (61) | |||
| E 110 | Sunset Yellow FCF/Orange Yellow S | (61) | |||
| E 124 | Ponceau 4R, Cochineal Red A | (61) | |||
| E 160d | Lycopene | ||||
| E 200-213 | Sorbic acid — sorbates; Benzoic acid — benzoates | (1) (2) | |||
| E 297 | Fumaric acid | ||||
| E 310-321 | Gallates, TBHQ, BHA and BHT | (1) | |||
| E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | (1) (4) | |||
| E 392 | Extracts of rosemary | (46) | |||
| E 405 | Propane-1, 2-diol alginate | ||||
| E 416 | Karaya gum | ||||
| E 432-436 | Polysorbates | (1) | |||
| E 473-474 | Sucrose esters of fatty acids — sucroglycerides | (1) | |||
| E 475 | Polyglycerol esters of fatty acids | ||||
| E 477 | Propane-1,2-diol esters of fatty acids | ||||
| E 481-482 | Stearoyl-2-lactylates | (1) | |||
| E 491-495 | Sorbitan esters | (1) | |||
| E 551 | Silicon dioxide | surface treatment only | |||
| E 552 | Calcium silicate | surface treatment only | |||
| E 553a | Magnesium silicate | surface treatment only | |||
| E 553b | Talc | ||||
| E 650 | Zinc acetate | ||||
| E 900 | Dimethyl polysiloxane | ||||
| E 901 | Beeswax, white and yellow | as glazing agent only | |||
| E 902 | Candelilla wax | as glazing agent only | |||
| E 903 | Carnauba wax | (47) | as glazing agent only | ||
| E 904 | Shellac | as glazing agent only | |||
| E 905 | Microcrystalline wax | surface treatment only | |||
| E 907 | Hydrogenated poly-1-decene | as glazing agent only | |||
| E 927b | Carbamide | only with no added sugar | |||
| E 950 | Acesulfame K | (12) | only with added sugar or polyols, as flavour enhancer | ||
| E 951 | Aspartame | (12) | only with added sugar or polyols, as flavour enhancer | ||
| E 955 | Sucralose | (12) | only with added sugars or polyols, as flavour enhancer | ||
| E 959 | Neohesperidine DC | (12) | only with added sugar or polyols, as flavour enhancer | ||
| E 957 | Thaumatin | (12) | only with added sugar or polyols, as flavour enhancer | ||
| E 961 | Neotame | (12) | only with added sugar or polyols, as flavour enhancer | ||
| E 969 | Advantame | 200 | only with added sugars or polyols, as flavour enhancer | ||
| E 950 | Acesulfame K | only with no added sugar | |||
| E 951 | Aspartame | only with no added sugar | |||
| E 954 | Saccharin and its Na, K and Ca salts | (52) | only with no added sugar | ||
| E 955 | Sucralose | only with no added sugar | |||
| E 957 | Thaumatin | only with no added sugar | |||
| E 959 | Neohesperidine DC | only with no added sugar | |||
| E 960 | Steviol glycosides | (60) | only with no added sugar | ||
| E 961 | Neotame | only with no added sugar | |||
| E 962 | Salt of aspartame-acesulfame | (11)a (49) (50) | only with no added sugar | ||
| E 964 | Polyglycitol syrup | ||||
| E 969 | Advantame | 400 | only with no added sugar | ||
| E 1518 | Glyceryl triacetate (triacetin) | ||||
| Group I | Additives | ||||
| Group II | Colours at | ||||
| Group II | Colours at | (73) | |||
| Group III | Colours with combined maximum limit | ||||
| Group III | Colours with combined maximum limit | (73) | |||
| Group III | Colours with combined maximum limit | (25) | |||
| Group III | Colours with combined maximum limit | (25) (73) | |||
| Group IV | Polyols | only decorations, coatings and fillings with not added sugar | |||
| Group IV | Polyols | only sauces | |||
| E 104 | Quinoline Yellow | (61) | only decorations, coatings and sauces, except fillings | ||
| E 104 | Quinoline Yellow | (61) | only fillings | ||
| E 110 | Sunset Yellow FCF/Orange Yellow S | (61) | only decorations, coatings and sauces, except fillings | ||
| E 110 | Sunset Yellow FCF/Orange Yellow S | (61) | only fillings | ||
| E 124 | Ponceau 4R, Cochineal Red A | (61) | only decorations, coatings and sauces, except fillings | ||
| E 124 | Ponceau 4R, Cochineal Red A | (61) | only fillings | ||
| E 160b | Annatto, Bixin, Norbixin | only decorations and coatings | |||
| E 160d | Lycopene | except red coating of hard-sugar coated chocolate confectionery | |||
| E 160d | Lycopene | only red coating of hard-sugar coated chocolate confectionery | |||
| E 173 | Aluminium | only external coating of sugar confectionery for the decoration of cakes and pastries | |||
| E 174 | Silver | only decoration of chocolates | |||
| E 175 | Gold | only decoration of chocolates | |||
| E 200-203 | Sorbic acid — sorbates | (1) (2) | only toppings (syrups for pancakes, flavoured syrups for milkshakes and ice cream; similar products) | ||
| E 200-219 | Sorbic acid — sorbates; Benzoic acid — benzoates; p-hydroxybenzoates | (1) (2) (5) | |||
| E 220-228 | Sulphur dioxide — sulphites | (3) | only glucose syrup-based confectionery (carry over from the glucose syrup only) | ||
| E 220-228 | Sulphur dioxide — sulphites | (3) | only toppings (syrups for pancakes, flavoured syrups for milkshakes and ice cream; similar products) | ||
| E 220-228 | Sulphur dioxide — sulphites | (3) | only fruit fillings for pastries | ||
| E 297 | Fumaric acid | ||||
| E 297 | Fumaric acid | only fillings and toppings for fine bakery ware | |||
| E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | (1) (4) | |||
| E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | (1) (4) | only toppings (syrups for pancakes, flavoured syrups for milkshakes and ice cream; similar products) | ||
| E 355-357 | Adipic acid — adipates | (1) | only fillings and toppings for fine bakery ware | ||
| E 392 | Extracts of rosemary | (41) (46) | only sauces | ||
| E 405 | Propane-1, 2-diol alginate | ||||
| E 405 | Propane-1, 2-diol alginate | only fillings, toppings and coatings for fine bakery wares and desserts | |||
| E 416 | Karaya gum | only fillings, toppings and coatings for fine bakery wares and desserts | |||
| E 423 | Octenyl succinic acid modified gum arabic | Only icings | |||
| E 426 | Soybean hemicellulose | only jelly confectionery (other than jelly mini-cups) | |||
| E 427 | Cassia gum | only fillings toppings and coatings for fine bakery wares and dessert | |||
| E 432-436 | Polysorbates | (1) | |||
| E 442 | Ammonium phosphatides | only cocoa-based confectionery | |||
| E 473-474 | Sucrose esters of fatty acids — sucroglycerides | ||||
| E 475 | Polyglycerol esters of fatty acids | ||||
| E 476 | Polyglycerol polyricinoleate | only cocoa-based confectionery | |||
| E 477 | Propane-1,2-diol esters of fatty acids | ||||
| E 477 | Propane-1,2-diol esters of fatty acids | only whipped dessert toppings other than cream | |||
| E 481-482 | Stearoyl-2-lactylates | (1) | |||
| E 491-495 | Sorbitan esters | (1) | |||
| E 492 | Sorbitan tristearate | only cocoa-based confectionery | |||
| E 551-559 | Silicon dioxide – silicates | ||||
| E 551-553 | Silicon dioxide – silicates | ||||
| E 900 | Dimethyl polysiloxane | ||||
| E 901 | Beeswax, white and yellow | as glazing agent only | |||
| E 902 | Candelilla wax | as glazing agent only | |||
| E 903 | Carnauba wax | as glazing agent only | |||
| E 903 | Carnauba wax | as glazing agent only for small fine bakery wares, coated with chocolate | |||
| E 904 | Shellac | as glazing agent only | |||
| E 905 | Microcrystalline wax | surface treatment only | |||
| E 907 | Hydrogenated poly-1-decene | as glazing agent only | |||
| E 950 | Acesulfame K | only starch-based confectionery energy-reduced or with no added sugar | |||
| E 951 | Aspartame | only starch-based confectionery energy-reduced or with no added sugar | |||
| E 952 | Cyclamic acid and its Na and Ca salts | 250 | (51) | only flavoured cream spray cans energy-reduced or with no added sugar | |
| E 954 | Saccharin and its Na, K and Ca salts | (52) | only starch-based confectionery energy-reduced or with no added sugar | ||
| E 955 | Sucralose | only starch-based confectionery energy-reduced or with no added sugar | |||
| E 959 | Neohesperidine DC | only starch-based confectionery energy-reduced or with no added sugar | |||
| E 961 | Neotame | only starch-based confectionery energy-reduced or with no added sugar | |||
| E 961 | Neotame | 3 | only starch-based confectionery energy-reduced or with no added sugar, as flavour enhancer | ||
| E 962 | Salt of aspartame-acesulfame | (11)a (49) (50) | only starch-based confectionery energy-reduced or with no added sugar | ||
| E 969 | Advantame | 20 | only starch based confectionary energy reduced or with no added sugar | ||
| E 950 | Acesulfame K | only confectionery with no added sugar | |||
| E 951 | Aspartame | only confectionery with no added sugar | |||
| E 954 | Saccharin and its Na, K and Ca salts | (52) | only confectionery with no added sugar | ||
| E 955 | Sucralose | only confectionery with no added sugar | |||
| E 957 | Thaumatin | only confectionery with no added sugar | |||
| E 959 | Neohesperidine DC | only confectionery with no added sugar | |||
| E 960 | Steviol glycosides | (60) | only confectionary with no added sugar | ||
| E 961 | Neotame | only confectionery with no added sugar | |||
| E 962 | Salt of aspartame-acesulfame | (11)a (49) (50) | only confectionery with no added sugar | ||
| E 969 | Advantame | 10 | only confectionary with no added sugar | ||
| E 950 | Acesulfame K | only cocoa or dried fruit-based, energy-reduced or with no added sugar | |||
| E 951 | Aspartame | only cocoa or dried fruit-based, energy-reduced or with no added sugar | |||
| E 954 | Saccharin and its Na, K and Ca salts | (52) | only cocoa or dried fruit-based, energy-reduced or with no added sugar | ||
| E 955 | Sucralose | only cocoa or dried fruit-based, energy-reduced or with no added sugar | |||
| E 957 | Thaumatin | only cocoa or dried fruit-based, energy-reduced or with no added sugar | |||
| E 959 | Neohesperidine DC | only cocoa or dried fruit-based, energy-reduced or with no added sugar | |||
| E 960 | Steviol glycosides | (60) | only cocoa or dried fruit based, energy reduced or with no added sugar | ||
| E 961 | Neotame | only cocoa or dried fruit-based, energy-reduced or with no added sugar | |||
| E 962 | Salt of aspartame-acesulfame | (11)a (49) (50) | only cocoa or dried fruit-based, energy-reduced or with no added sugar | ||
| E 969 | Advantame | 20 | only cocoa or dried fruit based, energy reduced or with no added sugar | ||
| E 950 | Acesulfame-K | only sauces | |||
| E 951 | Aspartame | only sauces | |||
| E 954 | Saccharin and its Na, K and Ca salts | (52) | only sauces | ||
| E 955 | Sucralose | only sauces | |||
| E 959 | Neohesperidine DC | only sauces | |||
| E 961 | Neotame | only sauces | |||
| E 961 | Neotame | only sauces as flavour enhancer | |||
| E 962 | Salt of aspartame-acesulfame | (11)b (49) (50) | only sauces | ||
| E 969 | Advantame | 4 | only sauces | ||
| E 220-228 | Sulphur dioxide — sulphites | (3) | only sago and pearl barley | ||
| E 553b | Talc | only rice | |||
| E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | (1) (4) | |||
| E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | (1) (4) | only self-raising flour | ||
| E 450 (ix) | Magnesium dihydrogen diphosphate | (4)(81) | Only self raising flour | ||
| E 300 | Ascorbic acid | ||||
| E 920 | L-cysteine | ||||
| Group I | Additives | ||||
| E 220-228 | Sulphur dioxide — sulphites | (3) | excluding starches in infant formulae, follow on formulae and processed cereal-based foods and baby foods | ||
| Group I | Additives | ||||
| Group II | Colours at | only breakfast cereals other than extruded, puffed and/or fruit-flavoured breakfast cereals | |||
| Group IV | Polyols | only breakfast cereals or cereal-based products, energy-reduced or with no added sugar | |||
| E 120 | Cochineal, Carminic acid, Carmines | (53) | only fruit-flavoured breakfast cereals | ||
| E 150c | Ammonia caramel | only extruded puffed and or fruit-flavoured breakfast cereals | |||
| E 160a | Carotenes | only extruded puffed and or fruit-flavoured breakfast cereals | |||
| E 160b | Annatto, Bixin, Norbixin | only extruded puffed and or fruit-flavoured breakfast cereals | |||
| E 160c | Paprika extract, capsanthin, capsorubin | only extruded puffed and or fruit-flavoured breakfast cereals | |||
| E 162 | Beetroot Red, betanin | (53) | only fruit-flavoured breakfast cereals | ||
| E 163 | Anthocyanins | (53) | only fruit-flavoured breakfast cereals | ||
| E 310-320 | Gallates, TBHQ and BHA | (1) (13) | only pre-cooked cereals | ||
| E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | (1) (4) | |||
| E 475 | Polyglycerol esters of fatty acids | only granola-type breakfast cereal | |||
| E 481-482 | Stearoyl-2-lactylates | (1) | |||
| E 950 | Acesulfame K | 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 951 | Aspartame | 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 954 | Saccharin and its Na, K and Ca salts | (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 955 | Sucralose | 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 959 | Neohesperidine DC | 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 960 | Steviol glycosides | (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 961 | Neotame | 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 962 | Salt of aspartame-acesulfame | (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 964 | Polyglycitol syrup | ||||
| E 969 | Advantame | 10 | 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 270 | Lactic acid | ||||
| E 300 | Ascorbic acid | ||||
| E 301 | Sodium ascorbate | ||||
| E 322 | Lecithins | ||||
| E 330 | Citric acid | ||||
| E 334 | Tartaric acid (L(+)-) | ||||
| E 471 | Mono- and diglycerides of fatty acids | ||||
| E 575 | Glucono-delta-lactone | ||||
| Group I | Additives | only gluten free and/or pasta intended for hypoproteic diets in accordance with Directive 2009/39/EC | |||
| E 270 | Lactic acid | ||||
| E 300 | Ascorbic acid | ||||
| E 301 | Sodium ascorbate | ||||
| E 322 | Lecithins | ||||
| E 330 | Citric acid | ||||
| E 334 | Tartaric acid (L(+)-) | ||||
| E 471 | Mono- and diglycerides of fatty acids | ||||
| E 575 | Glucono-delta-lactone | ||||
| Group I | Additives | except fresh refrigerated potato gnocchi | |||
| E 200-203 | Sorbic acid — sorbates | (1) | |||
| E 270 | Lactic acid | quantum satis | only fresh refrigerated potato gnocchi | ||
| E 304 | Fatty acid esters of ascorbic acid | quantum satis | only fresh refrigerated potato gnocchi | ||
| E 330 | Citric acid | quantum satis | only fresh refrigerated potato gnocchi | ||
| E 334 | Tartaric acid (L(+)-) | quantum satis | only fresh refrigerated potato gnocchi | ||
| E 471 | Mono- and di-glycerides of fatty acids | quantum satis | only fresh refrigerated potato gnocchi | ||
| Group I | Additives | ||||
| E 200-203 | Sorbic acid — sorbates | (1) (2) | |||
| E 392 | Extracts of rosemary | (41) (46) | |||
| group I | Additives | ||||
| group II | Colours at | ||||
| E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | (1) (4) | |||
| E 450 (ix) | Magnesium dihydrogen diphosphate | (4)(81) | |||
| E 426 | Soybean hemicellulose | only prepackaged ready to eat oriental noodles intended for retail sale | |||
| Group I | Additives | ||||
| Group II | Colours at | ||||
| Group III | Colours with combined maximum limit | only batters for coating | |||
| E 104 | Quinoline Yellow | (61) | |||
| E 110 | Sunset Yellow FCF/Orange Yellow S | (61) | |||
| E 124 | Ponceau 4R, Cochineal Red A | (61) | |||
| E 160b | Annatto, Bixin, Norbixin | only batters for coating | |||
| E 160d | Lycopene | only batters for coating | |||
| E 200-203 | Sorbic acid — sorbates | (1) (2) | |||
| E 200-203 | Sorbic acid — sorbates | (1) (2) | |||
| E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | (1) (4) | |||
| E 450 (ix) | Magnesium dihydrogen diphosphate | (4)(81) | |||
| E 900 | Dimethyl polysiloxane | ||||
| Group I | Additives | ||||
| Group II | Colours at | ||||
| E 200-203 | Sorbic acid — sorbates | (1) (2) | only | ||
| E 200-203 | Sorbic acid — sorbates | (1) (2) | only | ||
| E 310-320 | Gallates, TBHQ and BHA | (1) | only pre-cooked cereals | ||
| E 426 | Soybean hemicellulose | only prepackaged ready to eat rice and rice products intended for retail sale | |||
| E 471 | Mono- and diglycerides of fatty acids | only quick-cook rice | |||
| E 472a | Acetic acid esters of mono- and diglycerides of fatty acids | only quick-cook rice | |||
| E 481-482 | Stearoyl-2-lactylates | (2) | only quick-cook rice | ||
| Group I | Additives | except products in 7.1.1 and 7.1.2 | |||
| E 150a-d | Caramels | only malt bread | |||
| E 200-203 | Sorbic acid — sorbates | (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 280-283 | Propionic acid — propionates | (1) (6) | only prepacked sliced bread and rye bread | ||
| E 280-283 | Propionic acid — propionates | (1) (6) | only energy-reduced bread; partially baked prepacked bread; prepacked rolls, tortilla and pitta; prepacked | ||
| E 280-283 | Propionic acid — propionates | (1) (6) | only prepacked bread | ||
| E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | (1) (4) | only soda bread | ||
| E 450 | Diphosphates | (4) | only refrigerated, prepacked yeast based doughs used as basis for pizzas, quiches, tarts and similar products | ||
| E 450 (ix) | Magnesium dihydrogen diphosphate | (4)(81) | Only pizza dough (frozen or chilled) and "tortilla" | ||
| E 481-482 | Stearoyl-2-lactylates | (1) | except products in 7.1.1 and 7.1.2 | ||
| E 483 | Stearyl tartrate | except products in 7.1.1 and 7.1.2 | |||
| E 260 | Acetic acid | ||||
| E 261 | Potassium acetates | ||||
| E 262 | Sodium acetates | ||||
| E 263 | Calcium acetate | ||||
| E 270 | Lactic acid | ||||
| E 300 | Ascorbic acid | ||||
| E 301 | Sodium ascorbate | ||||
| E 302 | Calcium ascorbate | ||||
| E 304 | Fatty acid esters of ascorbic acid | ||||
| E 322 | Lecithins | ||||
| E 325 | Sodium lactate | ||||
| E 326 | Potassium lactate | ||||
| E 327 | Calcium lactate | ||||
| E 471 | Mono- and diglycerides of fatty acids | ||||
| E 472a | Acetic acid esters of mono- and diglycerides of fatty acids | ||||
| E 472d | Tartaric acid esters of mono- and diglycerides of fatty acids | ||||
| E 472e | Mono- and diacety tartaric acid esters of mono- and diglycerides of fatty acids | ||||
| E 472f | Mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids | ||||
| E 260 | Acetic acid | ||||
| E 261 | Potassium acetates | ||||
| E 262 | Sodium acetates | only | |||
| E 263 | Calcium acetate | only | |||
| E 270 | Lactic acid | only | |||
| E 300 | Ascorbic acid | ||||
| E 301 | Sodium ascorbate | only | |||
| E 302 | Calcium ascorbate | only | |||
| E 304 | Fatty acid esters of ascorbic acid | only | |||
| E 322 | Lecithins | ||||
| E 325 | Sodium lactate | only | |||
| E 326 | Potassium lactate | only | |||
| E 327 | Calcium lactate | only | |||
| E 471 | Mono- and diglycerides of fatty acids | ||||
| Group I | Additives | ||||
| Group II | Colours at | ||||
| Group III | Colours with combined maximum limit | (25) | |||
| Group III | Colours with combined maximum limit | (25) (76) | |||
| Group IV | Polyols | only energy-reduced or with no added sugar | |||
| E 160b | Annatto, Bixin, Norbixin | ||||
| E 160d | Lycopene | ||||
| E 200-203 | Sorbic acid — sorbates | (1) (2) | only with a water activity of more than 0,65 | ||
| E 220-228 | Sulphur dioxide — sulphites | 50 | (3) | only dry biscuits | |
| E 280-283 | Propionic acid — propionates | (1) (6) | only prepacked fine bakery wares, (including flour confectionery) with a water activity of more than 0,65 | ||
| E 310-320 | Gallates, TBHQ and BHA | (1) | only cake mixes | ||
| E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | (1) (4) | |||
| E 450 (ix) | Magnesium dihydrogen diphosphate | (4)(81) | |||
| E 392 | Extracts of rosemary | (41) (46) | |||
| E 405 | Propane-1, 2-diol alginate | ||||
| E 426 | Soybean hemicellulose | only prepackaged fine bakery wares intended for retail sale | |||
| E 432-436 | Polysorbates | (1) | |||
| E 473-474 | Sucrose esters of fatty acids — sucroglycerides | (1) | |||
| E 475 | Polyglycerol esters of fatty acids | ||||
| E 477 | Propane-1,2-diol esters of fatty acids | ||||
| E 481-482 | Stearoyl-2-lactylates | (1) | |||
| E 483 | Stearyl tartrate | ||||
| E 491-495 | Sorbitan esters | (1) | |||
| E 541 | Sodium aluminium phosphate acidic | (38) | |||
| E 541 | Sodium aluminium phosphate acidic | (38) | |||
| E 901 | Beeswax, white and yellow | only as glazing agents only for small products of fine bakery wares coated with chocolate | |||
| E 902 | Candelilla wax | only as glazing agents only for small products of fine bakery wares coated with chocolate | |||
| E 903 | Carnauba wax | only as glazing agents only for small products of fine bakery wares coated with chocolate | |||
| E 904 | Shellac | only as glazing agents only for small products of fine bakery wares coated with chocolate | |||
| E 950 | Acesulfame K | only cornets and wafers, for ice-cream, with no added sugar | |||
| E 954 | Saccharin and its Na, K and Ca salts | (52) | only cornets and wafers, for ice-cream, with no added sugar | ||
| E 955 | Sucralose | only cornets and wafers, for ice-cream, with no added sugar | |||
| E 959 | Neohesperidine DC | only cornets and wafers, for ice-cream, with no added sugar | |||
| E 961 | Neotame | only cornets and wafers, for ice-cream, with no added sugar | |||
| E 950 | Acesulfame K | only essoblaten — wafer paper | |||
| E 951 | Aspartame | only essoblaten — wafer paper | |||
| E 954 | Saccharin and its Na, K and Ca salts | (52) | only essoblaten — wafer paper | ||
| E 955 | Sucralose | only essoblaten — wafer paper | |||
| E 960 | Steviol glycosides | (60) | only essoblaten — wafer paper | ||
| E 961 | Neotame | only essoblaten — wafer paper | |||
| E 962 | Salt of aspartame-acesulfame | (11)b (49) (50) | only essoblaten — wafer paper | ||
| E 969 | Advantame | 10 | only essoblaten — wafer paper | ||
| E 950 | Acesulfame K | only fine bakery products for special nutritional uses | |||
| E 951 | Aspartame | only fine bakery products for special nutritional uses | |||
| E 952 | Cyclamic acid and its Na and Ca salts | (51) | only fine bakery products for special nutritional uses | ||
| E 954 | Saccharin and its Na, K and Ca salts | (52) | only fine bakery products for special nutritional uses | ||
| E 955 | Sucralose | only fine bakery products for special nutritional uses | |||
| E 959 | Neohesperidine DC | only fine bakery products for special nutritional uses | |||
| E 961 | Neotame | only fine bakery products for special nutritional uses | |||
| E 962 | Salt of aspartame-acesulfame | (11)a (49) (50) | only fine bakery products for special nutritional uses | ||
| E 964 | Polyglycitol syrup | ||||
| E 969 | Advantame | 17 | only fine bakery products for special nutritional uses | ||
| E 129 | Allura Red AG | only for the purpose of health marking | |||
| E 133 | Brilliant Blue FCF | only for the purpose of health marking | |||
| E 155 | Brown HT | only for the purpose of health marking | |||
| E 100 | Curcumin | 20 | only merguez type products, | ||
| E 120 | Cochineal, Carminic acid, Carmines | 100 | (66) | only | |
| E 129 | Allura Red AG | only | |||
| E 150a-d | Caramels | only | |||
| E 160c | Paprika extract | 10 | only merguez type products, | ||
| E 162 | Beetroot red | only merguez type products, | |||
| E 220-228 | Sulphur dioxide — sulphites | (1) (3) | only | ||
| E 220-228 | Sulphur dioxide — sulphites | (1) (3) | only | ||
| E 249-250 | Nitrites | 150 | (7) | only | |
| E 260 | Acetic acid | only prepacked preparations of fresh minced meat and meat preparations to which other ingredients than additives or salt have been added | |||
| E 261 | Potassium acetates | quantum satis | only prepacked preparations of fresh minced meat and meat preparations to which other ingredients than additives or salt have been added | ||
| E 262 | Sodium acetates | only prepacked preparations of fresh minced meat and meat preparations to which other ingredients than additives or salt have been added | |||
| E 263 | Calcium acetate | only prepacked preparations of fresh minced meat and meat preparations to which other ingredients than additives or salt have been added | |||
| E 270 | Lactic acid | only prepacked preparations of fresh minced meat and meat preparations to which other ingredients than additives or salt have been added | |||
| E 300 | Ascorbic acid | only | |||
| E 301 | Sodium ascorbate | only | |||
| E 302 | Calcium ascorbate | only | |||
| E 325 | Sodium lactate | only prepacked preparations of fresh minced meat and meat preparations to which other ingredients than additives or salt have been added | |||
| E 326 | Potassium lactate | only prepacked preparations of fresh minced meat and meat preparations to which other ingredients than additives or salt have been added | |||
| E 327 | Calcium Lactate | only prepacked preparations of fresh minced meat and meat preparations to which other ingredients than additives or salt have been added | |||
| E 330 | Citric acid | only | |||
| E 331 | Sodium citrates | only | |||
| E 332 | Potassium citrates | only | |||
| E 333 | Calcium citrates | only | |||
| E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | (1) (4) | only | ||
| E 401 | Sodium alginate | only preparations in which ingredients have been injected; meat preparations composed of meat parts that have been handled differently: minced, sliced or processed and that are combined together. Except | |||
| E 402 | Potassium alginate | only preparations in which ingredients have been injected; meat preparations composed of meat parts that have been handled differently: minced, sliced or processed and that are combined together. Except | |||
| E 403 | Ammonium alginate | only preparations in which ingredients have been injected; meat preparations composed of meat parts that have been handled differently: minced, sliced or processed and that are combined together. Except | |||
| E 404 | Calcium alginate | only preparations in which ingredients have been injected; meat preparations composed of meat parts that have been handled differently: minced, sliced or processed and that are combined together. Except | |||
| E 407 | Carrageenan | only preparations in which ingredients have been injected; meat preparations composed of meat parts that have been handled differently: minced, sliced or processed and that are combined together. Except | |||
| E 407a | Processed euchema seaweed | quantum satis | only preparations in which ingredients have been injected; meat preparations composed of meat parts that have been handled differently: minced, sliced or processed and that are combined together. Except | ||
| E 410 | Locust bean gum | quantum satis | only preparations in which ingredients have been injected; meat preparations composed of meat parts that have been handled differently: minced, sliced or processed and that are combined together. Except | ||
| E 412 | Guar gum | quantum satis | only preparations in which ingredients have been injected; meat preparations composed of meat parts that have been handled differently: minced, sliced or processed and that are combined together. Except | ||
| E 413 | Tragacanth | quantum satis | only preparations in which ingredients have been injected; meat preparations composed of meat parts that have been handled differently: minced, sliced or processed and that are combined together. Except | ||
| E 415 | Xanthan gum | quantum satis | only preparations in which ingredients have been injected; meat preparations composed of meat parts that have been handled differently: minced, sliced or processed and that are combined together. Except | ||
| E 500 | Sodium carbonates | only poultry meat preparations, | |||
| E 553b | Talc | only surface treatment of sausages | |||
| E 1414 | Acetylated distarch phosphate | only preparations in which ingredients have been injected; meat preparations composed of meat parts that have been handled differently: minced, sliced or processed and that are combined together, | |||
| E 1442 | Hydroxy propyl distarch phosphate | only preparations in which ingredients have been injected; meat preparations composed of meat parts that have been handled differently: minced, sliced or processed and that are combined together, g | |||
| Group I | Additives | ||||
| E 100 | Curcumin | only sausages | |||
| E 100 | Curcumin | only | |||
| E 101 | Riboflavins | only | |||
| E 110 | Sunset yellow FCF/Orange Yellow S | only | |||
| E 120 | Cochineal, Carminic acid, Carmines | ||||
| E 120 | Cochineal, Carminic acid, Carmines | (66) | |||
| E 120 | Cochineal, Carminic acid, Carmines | only | |||
| E 120 | Cochineal, Carminic acid, Carmines | ||||
| E 120 | Cochineal, Carminic acid, Carmines | (66) | |||
| E 124 | Ponceau 4R, Cochineal Red A | only | |||
| E 124 | Ponceau 4R, Cochineal Red A | only | |||
| E 150a-d | Caramels | only sausages | |||
| E 160a | Carotenes | only sausages | |||
| E 160c | Paprika extract, capsanthin, capsorubin | only sausages | |||
| E 162 | Beetroot Red, betanin | only sausages | |||
| E 200-219 | Sorbic acid — sorbates; Benzoic acid — benzoates; p-hydroxybenzoates | (1) (2) | only surface treatment of dried meat products | ||
| E 235 | Natamycin | (8) | only surface treatment of dried cured sausages | ||
| E 249-250 | Nitrites | (7) | |||
| E 251-252 | Nitrates | (7) | |||
| E 315 | Erythorbic acid | only cured meat products and preserved meat products | |||
| E 316 | Sodium erythorbate | only cured meat products and preserved meat products | |||
| E 310-320 | Gallates, TBHQ and BHA | (1) (13) | only dehydrated meat | ||
| E 315 | Erythorbic acid | (9) | only cured products and preserved products | ||
| E 316 | Sodium erythorbate | (9) | only cured products and preserved products | ||
| E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | (1) (4) | |||
| E 392 | Extracts of rosemary | (46) | only dried sausages | ||
| E 392 | Extracts of rosemary | (46) | only meat with a fat content not higher than 10 %, excluding dried sausages | ||
| E 392 | Extracts of rosemary | (41) (46) | only meat with a fat content higher than 10 %, excluding dried sausages | ||
| E 392 | Extracts of rosemary | (46) | only dehydrated meat | ||
| E 553b | Talc | surface treatment of sausages | |||
| E 959 | Neohesperidine DC | as flavour enhancer only | |||
| Group I | Additives | except | |||
| E 100 | Curcumin | only sausages, pâtés and terrines | |||
| E 120 | Cochineal, Carminic acid, Carmines | ||||
| E 120 | Cochineal, Carminic acid, Carmines | (66) | |||
| E 129 | Allura Red AG | only | |||
| E 150a-d | Caramels | only sausages, pâtés and terrines | |||
| E 160a | Carotenes | only sausages, pâtés and terrines | |||
| E 160c | Paprika extract, capsanthin, capsorubin | only sausages, pâtés and terrines | |||
| E 162 | Beetroot Red, betanin | only sausages, pâtés and terrines | |||
| E 200-203; 214-219 | Sorbic acid — sorbates; p-hydroxybenzoates | (1) (2) | only pâté | ||
| E 200-203 | Sorbic acid — sorbates | (1) (2) | only aspic | ||
| E 200-219 | (1) (2) | only surface treatment of dried meat products | |||
| E 210-213 | Benzoic acid — benzoates | (1) (2) | only aspic | ||
| E 235 | Natamycin | (8) | only surface treatment of dried cured sausages | ||
| E 243 | Ethyl lauroyl arginate | 160 | Except emulsified sausages, smoked sausages and liver paste | ||
| E 249-250 | Nitrites | (7) (59) | Except sterilised meat products (Fo > 3,00) | ||
| E 249-250 | Nitrites | (7) (58) (59) | only sterilised meat products (Fo > 3,00) | ||
| E 300 | Ascorbic acid | only | |||
| E 301 | Sodium ascorbate | only | |||
| E 315 | Erythorbic acid | (9) | only cured meat products and preserved meat products | ||
| E 316 | Sodium erythorbate | (9) | only cured meat products and preserved meat products | ||
| E 310-320 | Gallates, TBHQ and BHA | 200 | (1) (13) | only dehydrated meat | |
| E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | (1) (4) | except | ||
| E 385 | Calcium disodium ethylene diamine tetra-acetate (Calcium disodium EDTA) | only | |||
| E 392 | Extracts of rosemary | (46) | only meat with a fat content not higher than 10 %, excluding dried sausages | ||
| E 392 | Extracts of rosemary | (41) (46) | only meat with a fat content higher than 10 %, excluding dried sausages | ||
| E 392 | Extracts of rosemary | (46) | only dried sausages | ||
| E 392 | Extracts of rosemary | (46) | Only dehydrated meat | ||
| E 427 | Cassia gum | ||||
| E 473-474 | Sucrose esters of fatty acids — sucroglycerides | (1), (41) | except | ||
| E 481-482 | Stearoyl-2-lactylates | (1) | only minced and diced canned meat products | ||
| E 553b | Talc | surface treatment of sausages only | |||
| E 959 | Neohesperidine DC | as flavour enhancer only, | |||
| Group I | Additives | ||||
| Group II | Colours at | except edible external coating of | |||
| Group III | Colours with combined maximum limit | ||||
| Group III | Colours with combined maximum limit | (78) | |||
| Group III | Colours with combined maximum limit | ||||
| Group III | Colours with combined maximum limit | (78) | |||
| E 100 | Curcumin | only edible external coating of | |||
| E 101 | Riboflavins | only edible external coating of | |||
| E 120 | Cochineal, Carminic acid, Carmines | ||||
| E 120 | Cochineal, Carminic acid, Carmines | (78) | |||
| E 160b | Annatto, Bixin, Norbixin | ||||
| E 104 | Quinoline Yellow | (61) | only decorations and coatings except edible external coating of | ||
| E 110 | Sunset Yellow FCF/Orange Yellow S | (61) | only decorations and coatings except edible external coating of | ||
| E 124 | Ponceau 4R, Cochineal Red A | (61) | only decorations and coatings except edible external coating of | ||
| E 160d | Lycopene | only decorations and coatings except edible external coating of | |||
| E 104 | Quinoline Yellow | (62) | only edible casings | ||
| E 160d | Lycopene | only edible casings | |||
| E 200-203 | Sorbic acid — sorbates | only collagen-based casings with water activity greater than 0,6 | |||
| E 200-203; 214-219 | Sorbic acid — sorbates; p-hydroxybenzoates | (1) (2) | only jelly coatings of meat products (cooked, cured or dried) | ||
| E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | (1) (4) | only glazings for meat | ||
| E 339 | Sodium phosphates | (4) (89) | only in natural casings for sausages | ||
| E 249-250 | Nitrites | (39) | |||
| E 251-252 | Nitrates | (39) (59) | |||
| E 249-250 | Nitrites | (39) | |||
| E 251-252 | Nitrates | (39) (59) | |||
| E 249-250 | Nitrites | (39) | |||
| E 251-252 | Nitrates | (39) (59) | |||
| E 249-250 | Nitrites | (39) | |||
| E 251-252 | Nitrates | (39) (59) | |||
| E 249-250 | Nitrites | (7) | |||
| E 251-252 | Nitrates | (7) | |||
| E 249-250 | Nitrites | (7) | |||
| E 251-252 | Nitrates | (7) (40) (59) | |||
| E 249-250 | Nitrites | (39) | |||
| E 251-252 | Nitrates | (39) | |||
| E 249-250 | Nitrites | (39) | |||
| E 251-252 | Nitrates | (39) (59) | |||
| E 249-250 | Nitrites | (39) | |||
| E 251-252 | Nitrates | (39) (59) | |||
| E 251-252 | Nitrates | (39) (59) | |||
| E 249-250 | Nitrites | 100 | (39) | only | |
| E 251-252 | Nitrates | (39) (59) | |||
| E 251-252 | Nitrates | (39) (40) (59) | |||
| E 249-250 | Nitrites | (39) | |||
| E 251-252 | Nitrates | (39) (59) | |||
| E 249-250 | Nitrites | (39) | |||
| E 251-252 | Nitrates | (39) (59) | |||
| E 249-250 | Nitrites | (39) | |||
| E 251-252 | Nitrates | (39) (59) | |||
| E 251-252 | Nitrates | (40) (7) | |||
| E 251-252 | Nitrates | (40) (7) (59) | |||
| E 249-250 | Nitrites | (7) | |||
| E 251-252 | Nitrates | (40) (7) (59) | |||
| Group IV | Polyols | only frozen and deep-frozen unprocessed fish for purposes other than sweetening | |||
| E 300 | Ascorbic acid | ||||
| E 301 | Sodium ascorbate | ||||
| E 302 | Calcium ascorbate | ||||
| E 315 | Erythorbic acid | (9) | only frozen and deep-frozen fish with red skin | ||
| E 316 | Sodium erythorbate | (9) | only frozen and deep-frozen fish with red skin | ||
| E 330 | Citric acid | ||||
| E 331 | Sodium citrates | ||||
| E 332 | Potassium citrates | ||||
| E 333 | Calcium citrates | ||||
| E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | (1) (4) | only frozen and deep-frozen fish fillets | ||
| Group IV | Polyols | only frozen and deep-frozen unprocessed crustaceans, molluscs and cephalopods; for purposes other than sweetening | |||
| E 220-228 | Sulphur dioxide — sulphites | 150 | (3) (10) | only fresh, frozen and deep-frozen crustaceans and cephalopods; crustaceans of the Penaeidae, Solenoceridae and Aristaeidae family up to 80 units per kg | |
| E 220-228 | Sulphur dioxide — sulphites | 200 | (3) (10) | only crustaceans of the Penaeidae, Solenoceridae and Aristaeidae family between 80 and 120 units per kg | |
| E 220-228 | Sulphur dioxide — sulphites | 300 | (3) (10) | only crustaceans of the Penaeidae, Solenoceridae and Aristaeidae family over 120 units per kg | |
| E 300 | Ascorbic acid | ||||
| E 301 | Sodium ascorbate | ||||
| E 302 | Calcium ascorbate | ||||
| E 330 | Citric acid | ||||
| E 331 | Sodium citrates | ||||
| E 332 | Potassium citrates | ||||
| E 333 | Calcium citrates | ||||
| E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | (1) (4) | only frozen and deep-frozen molluscs and crustaceans | ||
| E 385 | Calcium disodium ethylene diamine tetra-acetate (Calcium disodium EDTA) | (75) | only frozen and deep-frozen crustaceans | ||
| E 586 | 4-Hexylresorcinol | 2 | (90) | Only fresh, frozen or deep-frozen crustaceans | |
| Group I | Additives | ||||
| Group II | Colours at | only surimi and similar products and salmon substitutes | |||
| Group III | Colours with combined maximum limit | 500 | (84) | only surimi and similar products and salmon substitutes | |
| E 100 | Curcumin | (35) | only fish paste and crustacean paste | ||
| E 101 | Riboflavins | only fish paste and crustacean paste | |||
| E 102 | Tartrazine | (35) | only fish paste and crustacean paste | ||
| E 104 | Quinoline Yellow | (35) | only fish paste and crustacean paste | ||
| E 110 | Sunset Yellow FCF/Orange Yellow S | (35) | only fish paste and crustacean paste | ||
| E 110 | Sunset Yellow FCF/Orange Yellow S | (63) | only in salmon substitutes based on | ||
| E 120 | Cochineal, Carminic acid, Carmines | 100 | (35) (85) | only fish paste and crustacean paste | |
| E 122 | Azorubine, Carmoisine | (35) | only fish paste and crustacean paste | ||
| E 124 | Ponceau 4R, Cochineal Red A | (35) | only fish paste and crustacean paste | ||
| E 124 | Ponceau 4R, Cochineal Red A | (63) | only in salmon substitutes based on | ||
| E 140 | Chlorophylls, Chlorophyllins | only fish paste and crustacean paste | |||
| E 141 | Copper complexes of chlorophylls and chlorophyllins | only fish paste and crustacean paste | |||
| E 142 | Green S | (35) | only fish paste and crustacean paste | ||
| E 150a-d | Caramels | only fish paste and crustacean paste | |||
| E 151 | Brilliant Black PN | (35) | only fish paste and crustacean paste | ||
| E 153 | Vegetable carbon | only fish paste and crustacean paste | |||
| E 160a | Carotenes | only fish paste and crustacean paste | |||
| E 160c | Paprika extract, capsanthin, capsorubin | only fish paste and crustacean paste | |||
| E 160e | Beta-apo-8′-carotenal (C 30) | (35) | only fish paste and crustacean paste | ||
| E 161b | Lutein | (35) | only fish paste and crustacean paste | ||
| E 162 | Beetroot Red, betanin | only fish paste and crustacean paste | |||
| E 163 | Anthocyanins | only fish paste and crustacean paste | |||
| E 170 | Calcium carbonate | only fish paste and crustacean paste | |||
| E 171 | Titanium dioxide | only fish paste and crustacean paste | |||
| E 172 | Iron oxides and hydroxides | only fish paste and crustacean paste | |||
| E 100 | Curcumin | (36) | only precooked crustacean | ||
| E 101 | Riboflavins | only precooked crustacean | |||
| E 102 | Tartrazine | (36) | only precooked crustacean | ||
| E 110 | Sunset Yellow FCF/Orange Yellow S | (36) | only precooked crustacean | ||
| E 120 | Cochineal, Carminic acid, Carmines | (36) | only precooked crustacean | ||
| E 122 | Azorubine, Carmoisine | (36) | only precooked crustacean | ||
| E 124 | Ponceau 4R, Cochineal Red A | (36) | only precooked crustacean | ||
| E 129 | Allura Red AG | (36) | only precooked crustacean | ||
| E 140 | Chlorophylls, Chlorophyllins | only precooked crustacean | |||
| E 141 | Copper complexes of chlorophylls and chlorophyllins | only precooked crustacean | |||
| E 142 | Green S | (36) | only precooked crustacean | ||
| E 150a-d | Caramels | only precooked crustacean | |||
| E 151 | Brilliant Black PN | (36) | only precooked crustacean | ||
| E 153 | Vegetable carbon | only precooked crustacean | |||
| E 155 | Brown HT | only precooked crustacean | |||
| E 160a | Carotenes | only precooked crustacean | |||
| E 160c | Paprika extract, capsanthin, capsorubin | only precooked crustacean | |||
| E 160e | Beta-apo-8′-carotenal (C 30) | (36) | only precooked crustacean | ||
| E 161b | Lutein | (36) | only precooked crustacean | ||
| E 162 | Beetroot Red, betanin | only precooked crustacean | |||
| E 163 | Anthocyanins | only precooked crustacean | |||
| E 171 | Titanium dioxide | only precooked crustacean | |||
| E 100 | Curcumin | (37) | only smoked fish | ||
| E 101 | Riboflavins | only smoked fish | |||
| E 102 | Tartrazine | (37) | only smoked fish | ||
| E 110 | Sunset Yellow FCF/Orange Yellow S | (37) | only smoked fish | ||
| E 120 | Cochineal, Carminic acid, Carmines | (37) | only smoked fish | ||
| E 124 | Ponceau 4R, Cochineal Red A | (37) | only smoked fish | ||
| E 141 | Copper complexes of chlorophylls and chlorophyllins | only smoked fish | |||
| E 151 | Brilliant Black PN | (37) | only smoked fish | ||
| E 153 | Vegetable carbon | only smoked fish | |||
| E 160a | Carotenes | only smoked fish | |||
| E 160b | Annatto, Bixin, Norbixin | only smoked fish | |||
| E 160c | Paprika extract, capsanthin, capsorubin | only smoked fish | |||
| E 160e | Beta-apo-8′-carotenal (C 30) | (37) | only smoked fish | ||
| E 171 | Titanium dioxide | quantum satis | Only smoked fish | ||
| E 172 | Iron oxides and hydroxides | quantum satis | Only smoked fish | ||
| E 163 | Anthocyanins | (37) | only smoked fish | ||
| E 160d | Lycopene | only salmon substitute | |||
| E 160d | Lycopene | only fish and crustacean paste, pre-cooked crustaceans, surimi, smoked fish | |||
| E 200-203 | Sorbic acid — sorbates | (1) (2) | aspic | ||
| E 200-213 | Sorbic acid — sorbates; Benzoic acid — benzoates | (1) (2) | only salted, dried fish | ||
| E 200-213 | Sorbic acid — sorbates; Benzoic acid — benzoates | (1) (2) | only semi-preserved fish and fisheries products including crustaceans, molluscs, surimi and fish/crustacean paste; cooked crustaceans and molluscs | ||
| E 200-213 | Sorbic acid — sorbates; Benzoic acid — benzoates | (1) (2) | only cooked | ||
| E 210-213 | Benzoic acid — benzoates | (1) (2) | only cooked crustaceans and molluscs | ||
| E 210-213 | Benzoic acid — benzoates | (1) (2) | only cooked shrimps in brine | ||
| E 220-228 | Sulphur dioxide — sulphites | (3) (10) | only cooked crustaceans and cephalopods | ||
| E 220-228 | Sulphur dioxide — sulphites | 135 | (3) (10) | only cooked crustaceans of the Penaeidae, Solenoceridae and Aristaeidae family up to 80 units per kg | |
| E 220-228 | Sulphur dioxide — sulphites | 180 | (3) (10) | only cooked crustaceans of the Penaeidae, Solenoceridae and Aristaeidae family between 80 and 120 units per kg | |
| E 220-228 | Sulphur dioxide — sulphites | (3) | only dried salted fish of the " | ||
| E 220-228 | Sulphur dioxide — sulphites | 270 | (3) (10) | only cooked crustaceans of the Penaeidae, Solenoceridae and Aristaeidae family over 120 units per kg | |
| E 251-252 | Nitrates | only pickled herring and sprat | |||
| E 315 | Erythorbic acid | (9) | only preserved and semi-preserved fish products | ||
| E 316 | Sodium erythorbate | (9) | only preserved and semi-preserved fish products | ||
| E 392 | Extracts of rosemary | (46) | only fish and fishery products including molluscs and crustaceans with a fat content not higher than 10 % | ||
| E 392 | Extracts of rosemary | (41) (46) | only fish and fishery products including molluscs and crustaceans with a fat content higher than 10 % | ||
| E 450 | Diphosphates | (4), (79) | |||
| E 451 | Triphosphates | (4), (79) | |||
| E 452 | Polyphosphates | (4), (79) | |||
| E 950 | Acesulfame K | only sweet-sour preserves and semi-preserves of fish and marinades of fish, crustaceans and molluscs | |||
| E 951 | Aspartame | only sweet-sour preserves and semi-preserves of fish and marinades of fish, crustaceans and molluscs | |||
| E 954 | Saccharin and its Na, K and Ca salts | only sweet-sour preserves and semi-preserves of fish and marinades of fish, crustaceans and molluscs | |||
| E 955 | Sucralose | only sweet-sour preserves and semi-preserves of fish and marinades of fish, crustaceans and molluscs | |||
| E 959 | Neohesperidine DC | only sweet-sour preserves and semi-preserves of fish and marinades of fish, crustaceans and molluscs | |||
| E 960 | Steviol glycosides | (60) | only sweet-sour preserves and semi preserves of fish and marinades of fish, crustaceans and molluscs | ||
| E 961 | Neotame | only sweet-sour preserves and semi-preserves of fish and marinades of fish, crustaceans and molluscs | |||
| E 962 | Salt of aspartame-acesulfame | (11)a | only sweet-sour preserves and semi-preserves of fish and marinades of fish, crustaceans and molluscs | ||
| E 969 | Advantame | 3 | only sweet-sour preserves and semi preserves of fish and marinades of fish, crustaceans and molluscs | ||
| E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | (1) (4) | only canned crustaceans products; surimi and similar products | ||
| E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | (1) (4) | only fish and crustacean paste and in processed frozen and deep-frozen molluscs and crustaceans | ||
| E 385 | Calcium disodium ethylene diamine tetra-acetate (Calcium disodium EDTA) | only canned and bottled fish, crustaceans and molluscs | |||
| Group I | Additives | only processed fish roe | |||
| Group II | Colours at | except Sturgeons’ eggs (Caviar) | |||
| Group III | Colours with combined maximum limit | 300 | (86) | except Sturgeons' eggs (Caviar) | |
| E 104 | Quinoline Yellow | (61) | except Sturgeons’ eggs (Caviar) | ||
| E 110 | Sunset Yellow FCF/Orange Yellow S | (61) | except Sturgeons’ eggs (Caviar) | ||
| E 123 | Amaranth | ||||
| E 123 | Amaranth | (68) | |||
| E 124 | Ponceau 4R, Cochineal Red A | (61) | except Sturgeons’ eggs (Caviar) | ||
| E 160d | Lycopene | except Sturgeons’ eggs (Caviar) | |||
| E 200-213 | Sorbic acid — sorbates; Benzoic acid — benzoates | (1) (2) | only semi-preserved fish products including fish roe products | ||
| E 284 | Boric acid | (54) | only Sturgeons’ eggs (Caviar) | ||
| E 285 | Sodium tetraborate (borax) | (54) | only Sturgeons’ eggs (Caviar) | ||
| E 315 | Erythorbic acid | (9) | only preserved and semi-preserved fish products | ||
| E 316 | Sodium erythorbate | (9) | only preserved and semi-preserved fish products | ||
| Group I | Additives | ||||
| E 1505 | Triethyl citrate | only dried egg white | |||
| E 200-203 | Sorbic acid — sorbates | (1) (2) | only dehydrated and concentrated frozen and deep frozen egg products | ||
| E 200-213 | Sorbic acid — sorbates; Benzoic acid — benzoates | (1) (2) | only liquid egg (white, yolk or whole egg) | ||
| E 234 | Nisin | only pasteurised liquid egg (white, yolk or whole egg) | |||
| E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | (1) (4) | only liquid egg (white, yolk or whole egg) | ||
| E 392 | Extracts of rosemary | (46) | |||
| E 426 | Soybean hemicellulose | only dehydrated and concentrated frozen and deep frozen egg products | |||
| E 475 | Polyglycerol esters of fatty acids | ||||
| E 520-523 | Aluminium sulphates | (1) (38) | |||
| E 520 | Aluminium sulphate | (38) | |||
| E 553b | Talc | ||||
| E 903 | Carnauba wax | ||||
| E 904 | Shellac | ||||
| E 1505 | Triethyl citrate | quantum satis | only dried egg white | ||
| E 220-228 | Sulphur dioxide — sulphites | (3) | only sugars, except glucose syrup | ||
| E 220-228 | Sulphur dioxide — sulphites | (3) | only glucose syrup, whether or not dehydrated | ||
| E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | (4) | only dried powdered foods | ||
| E 551-559 | Silicon dioxide – silicates | (1) | |||
| E 551-553 | Silicon dioxide – silicates | (1) | |||
| E 551-559 | Silicon dioxide – silicates | (1) | |||
| E 551-553 | Silicon dioxide – silicates | (1) | |||
| Group I | Additives | ||||
| E 220-228 | Sulphur dioxide — sulphites | (3) | |||
| E 220-228 | Sulphur dioxide — sulphites | (3) | only treacle and molasses | ||
| Group IV | Polyols | ||||
| E 950 | Acesulfame K | ||||
| E 951 | Aspartame | ||||
| E 952 | Cyclamic acid and its Na and Ca salts | ||||
| E 954 | Saccharin and its Na, K and Ca salts | ||||
| E 955 | Sucralose | ||||
| E 957 | Thaumatin | ||||
| E 959 | Neohesperidine DC | ||||
| E 960 | Steviol glycosides | QS | (60) | ||
| E 961 | Neotame | ||||
| E 962 | Salt of aspartame-acesulfame | ||||
| E 200-219 | Sorbic acid — sorbates; Benzoic acid — benzoates; p-hydroxybenzoates | (1) (2) | only if the water content higher than 75 % | ||
| E 330 | Citric acid | ||||
| E 331 | Sodium citrates | ||||
| E 407 | Carrageenan | ||||
| E 410 | Locust bean gum | ||||
| E 412 | Guar gum | ||||
| E 413 | Tragacanth | ||||
| E 414 | Gum arabic (acacia gum) | ||||
| E 415 | Xanthan gum | ||||
| E 418 | Gellan gum | ||||
| E 422 | Glycerol | ||||
| E 440 | Pectins | ||||
| E 460 (i) | Microcrystalline Cellulose, Cellulose gel | ||||
| E 463 | Hydroxypropyl cellulose | ||||
| E 464 | Hydroxypropyl methyl cellulose | ||||
| E 465 | Ethyl methyl cellulose | ||||
| E 466 | Sodium carboxy methyl cellulose, Cellulose gum | ||||
| E 500 | Sodium carbonates | ||||
| E 501 | Potassium carbonates | ||||
| E 575 | Glucono-delta-lactone | ||||
| E 640 | Glycine and its sodium salt | ||||
| E 969 | Advantame | ||||
| Group IV | Polyols | ||||
| E 950 | Acesulfame K | ||||
| E 951 | Aspartame | ||||
| E 952 | Cyclamic acid and its Na and Ca salts | ||||
| E 954 | Saccharin and its Na, K and Ca salts | ||||
| E 955 | Sucralose | ||||
| E 957 | Thaumatin | ||||
| E 959 | Neohesperidine DC | ||||
| E 960 | Steviol glycosides | QS | (60) | ||
| E 961 | Neotame | ||||
| E 962 | Salt of aspartame-acesulfame | ||||
| E 327 | Calcium lactate | ||||
| E 330 | Citric acid | ||||
| E 331 | Sodium citrates | ||||
| E 336 | Potassium tartrates | ||||
| E 341 | Calcium phosphates | ||||
| E 407 | Carrageenan | ||||
| E 410 | Locust bean gum | ||||
| E 412 | Guar gum | ||||
| E 413 | Tragacanth | ||||
| E 414 | Gum arabic (acacia gum) | ||||
| E 415 | Xanthan gum | ||||
| E 418 | Gellan gum | ||||
| E 440 | Pectins | ||||
| E 460 | Cellulose | ||||
| E 461 | Methyl cellulose | ||||
| E 463 | Hydroxypropyl cellulose | ||||
| E 464 | Hydroxypropyl methyl cellulose | ||||
| E 465 | Ethyl methyl cellulose | ||||
| E 466 | Sodium carboxy methyl cellulose, Cellulose gum | ||||
| E 468 | Cross-linked sodium carboxy methyl cellulose | ||||
| E 500 | Sodium carbonates | ||||
| E 501 | Potassium carbonates | ||||
| E 551-559 | Silicon dioxide – silicates | (1) | |||
| E 551-553 | Silicon dioxide – silicates | (1) | |||
| E 575 | Glucono-delta-lactone | ||||
| E 576 | Sodium gluconate | ||||
| E 577 | Potassium gluconate | ||||
| E 578 | Calcium gluconate | ||||
| E 640 | Glycine and its sodium salt | ||||
| E 969 | Advantame | ||||
| E 1200 | Polydextrose | ||||
| E 1521 | Polyethylene glycol | ||||
| Group IV | Polyols | ||||
| E 950 | Acesulfame K | ||||
| E 951 | Aspartame | ||||
| E 952 | Cyclamic acid and its Na and Ca salts | ||||
| E 954 | Saccharin and its Na, K and Ca salts | ||||
| E 955 | Sucralose | ||||
| E 957 | Thaumatin | ||||
| E 959 | Neohesperidine DC | ||||
| E 960 | Steviol glycosides | QS | (60) | ||
| E 961 | Neotame | ||||
| E 962 | Salt of aspartame-acesulfame | ||||
| E 296 | Malic acid | ||||
| E 330 | Citric acid | ||||
| E 331 | Sodium citrates | ||||
| E 334 | Tartaric acid (L(+)-) | ||||
| E 336 | Potassium tartrates | ||||
| E 414 | Gum arabic (acacia gum) | ||||
| E 440 | Pectins | ||||
| E 460 | Cellulose | ||||
| E 460 (i) | Microcrystalline Cellulose, Cellulose gel | ||||
| E 460(ii) | Powdered cellulose | ||||
| E 461 | Methyl cellulose | ||||
| E 463 | Hydroxypropyl cellulose | ||||
| E 464 | Hydroxypropyl methyl cellulose | ||||
| E 465 | Ethyl methyl cellulose | ||||
| E 466 | Sodium carboxy methyl cellulose, Cellulose gum | ||||
| E 468 | Cross-linked sodium carboxy methyl cellulose | ||||
| E 470a | Sodium, potassium and calcium salts of fatty acids | ||||
| E 470b | Magnesium salts of fatty acids | ||||
| E 471 | Mono- and diglycerides of fatty acids | ||||
| E 500 | Sodium carbonates | ||||
| E 501 | Potassium carbonates | ||||
| E 551-559 | Silicon dioxide – silicates | ||||
| E 551-553 | Silicon dioxide – silicates | ||||
| E 575 | Glucono-delta-lactone | ||||
| E 576 | Sodium gluconate | ||||
| E 577 | Potassium gluconate | ||||
| E 578 | Calcium gluconate | ||||
| E 640 | Glycine and its sodium salt | ||||
| E 641 | L-leucine | ||||
| E 969 | Advantame | ||||
| E 1200 | Polydextrose | ||||
| E 1201 | Polyvinylpyrrolidone | ||||
| E 1202 | Polyvinylpolypyrrolidone | ||||
| E 1521 | Polyethylene glycol | ||||
| E 170 | Calcium carbonate | ||||
| E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | (1) (4) | |||
| E 535-538 | Ferrocyanides | (1) (57) | |||
| E 500 | Sodium carbonates | ||||
| E 504 | Magnesium carbonates | ||||
| E 511 | Magnesium chloride | only sea-salt | |||
| E 530 | Magnesium oxide | ||||
| E 534 | Iron tartrate | 110 | (92) | ||
| E 551-559 | Silicon dioxide – silicates | ||||
| E 551-553 | Silicon dioxide – silicates | ||||
| E 554 | Sodium aluminium silicate | 20 mg/kg carry over in cheese | (38) | ||
| Group I | Additives | ||||
| E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | (1) (4) | |||
| E 534 | Iron tartrate | 110 | (92) | ||
| E 535-538 | Ferrocyanides | (1) (57) | |||
| E 551-559 | Silicon dioxide – silicates | ||||
| E 551-553 | Silicon dioxide – silicates | ||||
| E 620-625 | Glutamic acid — glutamates | ||||
| E 626-635 | Ribonucleotides | ||||
| E 220-228 | Sulphur dioxide — sulphites | (3) | only cinnamon ( | ||
| E 460 | Cellulose | only when dried | |||
| E 470a | Sodium, potassium and calcium salts of fatty acids | only when dried | |||
| Group I | Additives | ||||
| Group II | Colours at | ||||
| Group II | Colours at | (70) | |||
| Group III | Colours with combined maximum limit | ||||
| Group III | Colours with combined maximum limit | (70) | |||
| E 104 | Quinoline Yellow | (62) | only seasonings, for example curry powder, tandoori | ||
| E 160d | Lycopene | ||||
| E 200-213 | Sorbic acid — sorbates; Benzoic acid — benzoates | (1) (2) | |||
| E 220-228 | Sulphur dioxide — sulphites | (3) | only citrus-juice-based seasonings | ||
| E 310-321 | Gallates, TBHQ, BHA and BHT | (1) (13) | |||
| E 392 | Extracts of rosemary | (41) (46) | |||
| E 551-559 | Silicon dioxide – silicates | (1) | |||
| E 551-553 | Silicon dioxide – silicates | (1) | |||
| E 620-625 | Glutamic acid — glutamates | ||||
| E 626-635 | Ribonucleotides | ||||
| Group I | Additives | ||||
| E 150a-d | Caramels | ||||
| E 220-228 | Sulphur dioxide — sulphites | (3) | only fermentation vinegar | ||
| Group I | Additives | ||||
| Group II | Colours at | ||||
| Group III | Colours with combined maximum limit | ||||
| Group IV | Polyols | ||||
| E 104 | Quinoline Yellow | (61) | |||
| E 110 | Sunset Yellow FCF/Orange Yellow S | (61) | |||
| E 124 | Ponceau 4R, Cochineal Red A | (61) | |||
| E 200-213 | Sorbic acid — sorbates; Benzoic acid — benzoates | (1) (2) | |||
| E 220-228 | Sulphur dioxide — sulphites | (3) | excluding Dijon mustard | ||
| E 220-228 | Sulphur dioxide — sulphites | (3) | only Dijon mustard | ||
| E 392 | Extracts of rosemary | (41) (46) | |||
| E 950 | Acesulfame K | ||||
| E 951 | Aspartame | ||||
| E 954 | Saccharin and its Na, K and Ca salts | (52) | |||
| E 955 | Sucralose | ||||
| E 959 | Neohesperidine DC | ||||
| E 960 | Steviol glycosides | 120 | (60) | ||
| E 961 | Neotame | ||||
| E 962 | Salt of aspartame-acesulfame | (11)b (49) (50) | |||
| E 969 | Advantame | 4 | |||
| Group I | Additives | ||||
| Group II | Colours at | ||||
| Group III | Colours with combined maximum limit | ||||
| E 160d | Lycopene | ||||
| E 200-213 | Sorbic acid — sorbates; Benzoic acid — benzoates | (1) (2) | only liquid soups and broths (excluding canned) | ||
| E 310-320 | Gallates, TBHQ and BHA | (1) (13) | only dehydrated soups and broths | ||
| E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | (1) (4) | |||
| E 363 | Succinic acid | ||||
| E 392 | Extracts of rosemary | (46) | |||
| E 427 | Cassia gum | only dehydrated soups and broths | |||
| E 432-436 | Polysorbates | (1) | only soups | ||
| E 473-474 | Sucrose esters of fatty acids — sucroglycerides | (1) | |||
| E 900 | Dimethyl polysiloxane | ||||
| E 950 | Acesulfame K | only energy-reduced soups | |||
| E 951 | Aspartame | only energy-reduced soups | |||
| E 954 | Saccharin and its Na, K and Ca salts | (52) | only energy-reduced soups | ||
| E 955 | Sucralose | only energy-reduced soups | |||
| E 959 | Neohesperidine DC | only energy-reduced soups | |||
| E 960 | Steviol glycosides | (60) | only energy-reduced soups | ||
| E 961 | Neotame | only energy-reduced soups | |||
| E 962 | Salt of aspartame-acesulfame | (11)b (49) (50) | only energy-reduced soups | ||
| E 969 | Advantame | 2 | only energy-reduced soups | ||
| Group I | Additives | ||||
| Group II | Colours at | excluding tomato-based sauces | |||
| Group III | Colours with combined maximum limit | ||||
| Group III | Colours with combined maximum limit | (65) | |||
| Group IV | Polyols | ||||
| E 104 | Quinoline Yellow | (64) | including pickles, relishes, chutney and piccalilli; excluding tomato-based sauces | ||
| E 110 | Sunset Yellow FCF/Orange Yellow S | (64) | only in pickles and piccalilli | ||
| E 160d | Lycopene | excluding tomato-based sauces | |||
| E 200-203 | Sorbic acid — sorbates | (1) (2) | only emulsified sauces with a fat content of less than 60 % | ||
| E 200-203 | Sorbic acid — sorbates | (1) (2) | only emulsified sauces with a fat content of 60 % or more | ||
| E 200-213 | Sorbic acid — sorbates; Benzoic acid — benzoates | (1) (2) | only emulsified sauces with a fat content of 60 % or more; non-emulsified sauces | ||
| E 200-213 | Sorbic acid — sorbates; Benzoic acid — benzoates | (1) (2) | only emulsified sauces with a fat content of less than 60 % | ||
| E 210-213 | Benzoic acid — benzoates | (1) (2) | only emulsified sauces with a fat content of less than 60 % | ||
| E 210-213 | Benzoic acid — benzoates | (1) (2) | only emulsified sauces with a fat content of 60 % or more | ||
| E 310-320 | Gallates, TBHQ and BHA | (1) (13) | |||
| E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | (1) (4) | |||
| E 385 | Calcium disodium ethylene diamine tetra-acetate (Calcium disodium EDTA) | only emulsified sauces | |||
| E 392 | Extracts of rosemary | (41) (46) | |||
| E 427 | Cassia gum | ||||
| E 405 | Propane-1, 2-diol alginate | ||||
| E 416 | Karaya gum | only emulsified sauces | |||
| E 423 | Octenyl succinic acid modified gum arabic | ||||
| E 426 | Soybean hemicellulose | only emulsified sauces | |||
| E 432-436 | Polysorbates | (1) | only emulsified sauces | ||
| E 473-474 | Sucrose esters of fatty acids — sucroglycerides | (1) | |||
| E 476 | Polyglycerol polyricinoleate | only dressings | |||
| E 491-495 | Sorbitan esters | (1) | only emulsified sauces | ||
| E 950 | Acesulfame K | ||||
| E 951 | Aspartame | ||||
| E 954 | Saccharin and its Na, K and Ca salts | (52) | |||
| E 955 | Sucralose | ||||
| E 959 | Neohesperidine DC | ||||
| E 960 | Steviol glycosides | (60) | except soy-bean sauce (fermented and non-fermented) | ||
| E 960 | Steviol glycosides | (60) | only soy-bean sauce (fermented and non-fermented) | ||
| E 961 | Neotame | ||||
| E 961 | Neotame | only as flavour enhancer | |||
| E 962 | Salt of aspartame-acesulfame | (11)b (49) (50) | |||
| E 969 | Advantame | 4 | |||
| Group I | Additives | ||||
| Group II | Colours at | ||||
| E 200-213 | Sorbic acid — sorbates; Benzoic acid — benzoates | (1) (2) | |||
| E 950 | Acesulfame K | only | |||
| E 951 | Aspartame | only | |||
| E 954 | Saccharin and its Na, K and Ca salts | (52) | only | ||
| E 955 | Sucralose | only | |||
| E 959 | Neohesperidine DC | only | |||
| E 961 | Neotame | only | |||
| E 962 | Salt of aspartame-acesulfame | (11)b (49) (50) | only | ||
| E 969 | Advantame | 4 | only | ||
| Group I | Additives | ||||
| E 491-495 | Sorbitan esters | only dry yeast and yeast for baking | |||
| Group I | Additives | ||||
| Group II | Colours at | ||||
| Group III | Colours with combined maximum limit | only meat and fish analogues based on vegetable proteins | |||
| E 104 | Quinoline Yellow | (61) | only meat and fish analogues based on vegetable proteins | ||
| E 110 | Sunset Yellow FCF/Orange Yellow S | (61) | only meat and fish analogues based on vegetable proteins | ||
| E 124 | Ponceau 4R, Cochineal Red A | (61) | only meat and fish analogues based on vegetable proteins | ||
| E 160d | Lycopene | only meat and fish analogues based on vegetable proteins | |||
| E 200-203 | Sorbic acid — sorbates | (1) (2) | only analogues of meat, fish, crustaceans and cephalopods and cheese based on protein | ||
| E 220-228 | Sulphur dioxide — sulphites | (3) | only analogues of meat, fish, crustaceans and cephalopods | ||
| E 220-228 | Sulphur dioxide — sulphites | (3) | only gelatine | ||
| E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | (1) (4) | only vegetable protein drinks | ||
| E 959 | Neohesperidine DC | only vegetable protein products, only as flavour enhancer | |||
| 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 | |||||
| Note: For the manufacture of acidified milks, non-pathogenic L(+)-lactic acid producing cultures may be used | |||||
| E 270 | Lactic acid | only L(+)-form | |||
| E 304(i) | L-ascorbyl palmitate | ||||
| E 306 | Tocopherol-rich extract | (16) | |||
| E 307 | Alpha-tocopherol | (16) | |||
| E 308 | Gamma-tocopherol | (16) | |||
| E 309 | Delta-tocopherol | (16) | |||
| E 322 | Lecithins | (14) | |||
| E 330 | Citric acid | ||||
| E 331 | Sodium citrates | (43) | |||
| E 332 | Potassium citrates | (43) | |||
| E 338 | Phosphoric acid | (4) (44) | |||
| E 339 | Sodium phosphates | (4) (15) | |||
| E 340 | Potassium phosphates | (4) (15) | |||
| E 412 | Guar gum | only where the liquid product contains partially hydrolysed proteins | |||
| E 471 | Mono- and diglycerides of fatty acids | (14) | |||
| E 472c | Citric acid esters of mono- and diglycerides of fatty acids | (14) | only when sold as powder | ||
| E 472c | Citric acid esters of mono- and diglycerides of fatty acids | (14) | only sold as liquid where the products contain partially hydrolysed proteins, peptides or amino acids | ||
| E 473 | Sucrose esters of fatty acids | (14) | only products containing hydrolysed proteins, peptides or amino acids | ||
| Note: For the manufacture of acidified milks, non-pathogenic L(+)-lactic acid producing cultures may be used | |||||
| E 270 | Lactic acid | only L(+)-form | |||
| E 304(i) | L-ascorbyl palmitate | ||||
| E 306 | Tocopherol-rich extract | (16) | |||
| E 307 | Alpha-tocopherol | (16) | |||
| E 308 | Gamma-tocopherol | (16) | |||
| E 309 | Delta-tocopherol | (16) | |||
| E 322 | Lecithins | (14) | |||
| E 330 | Citric acid | ||||
| E 331 | Sodium citrates | (43) | |||
| E 332 | Potassium citrates | (43) | |||
| E 338 | Phosphoric acid | (4) (44) | |||
| E 339 | Sodium phosphates | (4) (15) | |||
| E 340 | Potassium phosphates | (4) (15) | |||
| E 407 | Carrageenan | (17) | |||
| E 410 | Locust bean gum | (17) | |||
| E 412 | Guar gum | (17) | |||
| E 440 | Pectins | only acidified follow-on formulae | |||
| E 471 | Mono- and diglycerides of fatty acids | (14) | |||
| E 472c | Citric acid esters of mono- and diglycerides of fatty acids | (14) | only when sold as powder | ||
| E 472c | Citric acid esters of mono- and diglycerides of fatty acids | (14) | only when sold as liquid where the products contain partially hydrolysed proteins, peptides or amino acids | ||
| E 473 | Sucrose esters of fatty acids | (14) | only products containing hydrolysed proteins, peptides or amino acids | ||
| E 170 | Calcium carbonate | only processed cereal-based foods and baby foods, only for pH adjustment | |||
| E 260 | Acetic acid | only processed cereal-based foods and baby foods, only for pH adjustment | |||
| E 261 | Potassium acetates | ||||
| E 262 | Sodium acetates | only processed cereal-based foods and baby foods, only for pH adjustment | |||
| E 263 | Calcium acetate | only processed cereal-based foods and baby foods, only for pH adjustment | |||
| E 270 | Lactic acid | only processed cereal-based foods and baby foods, only for pH adjustment, L(+)-form only | |||
| E 296 | Malic acid | only processed cereal-based foods and baby foods, only for pH adjustment, L(+)-form only | |||
| E 300 | L-ascorbic acid | (18) | only fat-containing cereal-based foods including biscuits and rusks and baby foods | ||
| E 301 | Sodium L-ascorbate | (18) | only fat-containing cereal-based foods including biscuits and rusks and baby foods | ||
| E 302 | Calcium L-ascorbate | (18) | only fat-containing cereal-based foods including biscuits and rusks and baby foods | ||
| E 304(i) | L-ascorbyl palmitate | (19) | only fat-containing cereal-based foods including biscuits and rusks and baby foods | ||
| E 306 | Tocopherol-rich extract | (19) | only fat-containing cereal-based foods including biscuits and rusks and baby foods | ||
| E 307 | Alpha-tocopherol | (19) | only fat-containing cereal-based foods including biscuits and rusks and baby foods | ||
| E 308 | Gamma-tocopherol | (19) | only fat-containing cereal-based foods including biscuits and rusks and baby foods | ||
| E 309 | Delta-tocopherol | (19) | only fat-containing cereal-based foods including biscuits and rusks and baby foods | ||
| E 322 | Lecithins | only biscuits and rusks, cereal-based foods, baby foods | |||
| E 325 | Sodium lactate | only processed cereal-based foods and baby foods, only for pH adjustment, L(+)-form only | |||
| E 326 | Potassium lactate | only processed cereal-based foods and baby foods, only for pH adjustment, L(+)-form only | |||
| E 327 | Calcium lactate | only processed cereal-based foods and baby foods, only for pH adjustment, L(+)-form only | |||
| E 330 | Citric acid | only processed cereal-based foods and baby foods, only for pH adjustment | |||
| E 331 | Sodium citrates | only processed cereal-based foods and baby foods, only for pH adjustment | |||
| E 332 | Potassium citrates | only processed cereal-based foods and baby foods, only for pH adjustment | |||
| E 333 | Calcium citrates | only processed cereal-based foods and baby foods, only for pH adjustment | |||
| E 334 | Tartaric acid (L(+)-) | (42) | only L(+)-form; only biscuits and rusks and baby foods | ||
| E 335 | Sodium tartrates | (42) | only L(+)-form; only biscuits and rusks and baby foods | ||
| E 336 | Potassium tartrates | (42) | only L(+)-form; only biscuits and rusks and baby foods | ||
| E 338 | Phosphoric acid | (4) | only processed cereal-based foods and baby foods, only for pH adjustment | ||
| E 339 | Sodium phosphates | (4) (20) | only cereals | ||
| E 340 | Potassium phosphates | (4) (20) | only cereals | ||
| E 341 | Calcium phosphates | (4) (20) | only cereals | ||
| E 341 | Calcium phosphates | (4) | only in fruit-based desserts | ||
| E 354 | Calcium tartrate | (42) | only L(+)-form; only biscuits and rusks | ||
| E 400 | Alginic acid | (23) | only deserts and puddings | ||
| E 401 | Sodium alginate | (23) | only deserts and puddings | ||
| E 402 | Potassium alginate | (23) | only deserts and puddings | ||
| E 404 | Calcium alginate | (23) | only deserts and puddings | ||
| E 410 | Locust bean gum | (21) | only processed cereal-based foods and baby foods | ||
| E 412 | Guar gum | (21) | only processed cereal-based foods and baby foods | ||
| E 414 | Gum arabic (acacia gum) | (21) | only processed cereal-based foods and baby foods | ||
| E 415 | Xanthan gum | (21) | only processed cereal-based foods and baby foods | ||
| E 440 | Pectin | (21) | only processed cereal-based foods and baby foods | ||
| E 410 | Locust bean gum | (21) | only gluten-free cereal-based foods | ||
| E 412 | Guar gum | (21) | only gluten-free cereal-based foods | ||
| E 414 | Gum arabic (acacia gum) | (21) | only gluten-free cereal-based foods | ||
| E 415 | Xanthan gum | (21) | only gluten-free cereal-based foods | ||
| E 440 | Pectin | (21) | only gluten-free cereal-based foods | ||
| E 450 | Diphosphates | (4) (42) | only biscuits and rusks | ||
| E 471 | Mono- and diglycerides of fatty acids | (22) | only biscuits and rusks, cereal-based foods, baby foods | ||
| E 472a | Acetic acid esters of mono- and diglycerides of fatty acids | (22) | only biscuits and rusks, cereal-based foods, baby foods | ||
| E 472b | Lactic acid esters of mono- and diglycerides of fatty acids | (22) | only biscuits and rusks, cereal-based foods, baby foods | ||
| E 472c | Citric acid esters of mono- and diglycerides of fatty acids | (22) | only biscuits and rusks, cereal-based foods, baby foods | ||
| E 500 | Sodium carbonates | only as rising agent | |||
| E 501 | Potassium carbonates | only as rising agent | |||
| E 503 | Ammonium carbonates | only as rising agent | |||
| E 507 | Hydrochloric acid | only processed cereal-based foods and baby foods, only for pH adjustment | |||
| E 524 | Sodium hydroxide | only processed cereal-based foods and baby foods, only for pH adjustment | |||
| E 525 | Potassium hydroxide | only processed cereal-based foods and baby foods, only for pH adjustment | |||
| E 526 | Calcium hydroxide | only processed cereal-based foods and baby foods, only for pH adjustment | |||
| E 551 | Silicon dioxide | only Dry cereals | |||
| E 575 | Glucono-delta-lactone | (42) | only biscuits and rusks | ||
| E 920 | L-cysteine | only biscuits for infants and young children | |||
| E 1404 | Oxidized starch | only processed cereal-based foods and baby foods | |||
| E 1410 | Monostarch phosphate | only processed cereal-based foods and baby foods | |||
| E 1412 | Distarch phosphate | only processed cereal-based foods and baby foods | |||
| E 1413 | Phosphated distarch phosphate | only processed cereal-based foods and baby foods | |||
| E 1414 | Acetylated distarch phosphate | only processed cereal-based foods and baby foods | |||
| E 1420 | Acetylated starch | only processed cereal-based foods and baby foods | |||
| E 1422 | Acetylated distarch adipate | only processed cereal-based foods and baby foods | |||
| E 1450 | Starch sodium octenyl succinate | only processed cereal-based foods and baby foods | |||
| E 1451 | Acetylated oxidised starch | only processed cereal-based foods and baby foods | |||
| E 300 | Ascorbic acid | (18) | only fruit — and vegetable based drinks, juices and baby foods | ||
| E 301 | Sodium ascorbate | (18) | only fruit — and vegetable based drinks, juices and baby foods | ||
| E 302 | Calcium ascorbate | (18) | only fruit — and vegetable based drinks, juices and baby foods | ||
| E 333 | Calcium citrates | only low sugar fruit-based products | |||
| Note: For the manufacture of acidified milks, non-pathogenic L(+)-lactic acid producing cultures may be used | |||||
| E 270 | Lactic acid | only L(+)-form | |||
| E 304(i) | L-ascorbyl palmitate | (19) | |||
| E 306 | Tocopherol-rich extract | (19) | |||
| E 307 | Alpha-tocopherol | (19) | |||
| E 308 | Gamma-tocopherol | (19) | |||
| E 309 | Delta-tocopherol | (19) | |||
| E 322 | Lecithins | (14) | |||
| E 330 | Citric acid | ||||
| E 331 | Sodium citrates | (43) | |||
| E 332 | Potassium citrates | (43) | |||
| E 338 | Phosphoric acid | (1) (4) (44) | |||
| E 339 | Sodium phosphates | (1) (4) (15) | |||
| E 340 | Potassium phosphates | (1) (4) (15) | |||
| E 407 | Carrageenan | ||||
| E 410 | Locust bean gum | (21) | |||
| E 412 | Guar gum | (21) | |||
| E 414 | Gum arabic (acacia gum) | (21) | |||
| E 415 | Xanthan gum | (21) | |||
| E 440 | Pectins | (21) | |||
| E 471 | Mono- and diglycerides of fatty acids | (14) | |||
| E 472c | Citric acid esters of mono- and diglycerides of fatty acids | (14) | only when sold as powder | ||
| E 472c | Citric acid esters of mono- and diglycerides of fatty acids | (14) | only when sold as liquid where the products contain partially hydrolysed proteins, peptides or amino acids | ||
| E 473 | Sucrose esters of fatty acids | (14) | only in products containing hydrolysed proteins, peptides or amino acids | ||
| E 500 | Sodium carbonates | ||||
| E 501 | Potassium carbonates | ||||
| E 503 | Ammonium carbonates | ||||
| E 507 | Hydrochloric acid | only for pH adjustment | |||
| E 524 | Sodium hydroxide | only for pH adjustment | |||
| E 525 | Potassium hydroxide | only for pH adjustment | |||
| E 1404 | Oxidized starch | ||||
| E 1410 | Monostarch phosphate | ||||
| E 1412 | Distarch phosphate | ||||
| E 1413 | Phosphated distarch phosphate | ||||
| E 1414 | Acetylated distarch phosphate | ||||
| E 1420 | Acetylated starch | ||||
| E 1422 | Acetylated distarch adipate | ||||
| E 1450 | Starch sodium octenyl succinate | ||||
| The additives of categories 13.1.1 and 13.1.2 are applicable | |||||
| E 170 | Calcium carbonate | ||||
| E 304(i) | L-ascorbyl palmitate | ||||
| E 331 | Sodium citrates | ||||
| E 332 | Potassium citrates | ||||
| E 333 | Calcium citrates | ||||
| E 338 | Phosphoric acid | (1) (4) | only for pH adjustment | ||
| E 339 | Sodium phosphates | (1) (4) (20) | |||
| E 340 | Potassium phosphates | (1) (4) (20) | |||
| E 341 | Calcium phosphates | (1) (4) (20) | |||
| E 401 | Sodium alginate | From four months onwards in special food products with adapted composition, required for metabolic disorders and for general tube-feeding | |||
| E 405 | Propane-1, 2-diol alginate | From 12 months onwards in specialised diets intended for young children who have cow’s milk intolerance or inborn errors of metabolism | |||
| E 410 | Locust bean gum | From birth onwards in products for reduction of gastro-oesophageal reflux | |||
| E 412 | Guar gum | From birth onwards in products in liquid formulae containing hydrolysed proteins, peptides or amino acids | |||
| E 415 | Xanthan gum | From birth onwards for use in products based on amino acids or peptides for use with patients who have problems with impairment of the gastrointestinal tract, protein mal-absorption or inborn errors of metabolism | |||
| E 440 | Pectins | From birth onwards in products used in case of gastro-intestinal disorders | |||
| E 466 | Sodium carboxy methyl cellulose, Cellulose gum | From birth onwards in products for the dietary management of metabolic disorders | |||
| E 471 | Mono- and diglycerides of fatty acids | From birth onwards in specialised diets, particularly those devoid of proteins | |||
| E 472c | Citric acid esters of mono- and diglycerides of fatty acids | only when sold as powder; From birth onwards | |||
| E 472c | Citric acid esters of mono- and diglycerides of fatty acids | only when sold as liquid; From birth onwards | |||
| E 473 | Sucrose esters of fatty acids | only products containing hydrolysed proteins, peptides and amino acids | |||
| E 500 | Sodium carbonates | only as rising agent | |||
| E 501 | Potassium carbonates | only as rising agent | |||
| E 507 | Hydrochloric acid | only as rising agent | |||
| E 524 | Sodium hydroxide | only for pH adjustment | |||
| E 525 | Potassium hydroxide | only for pH adjustment | |||
| E 526 | Calcium hydroxide | only for pH adjustment | |||
| E 1450 | Starch sodium octenyl succinate | only in infant formulae and follow-on formulae | |||
| The additives of categories 13.1.2 and 13.1.3 are applicable, except for E 270, E 333, E 341 | |||||
| E 401 | Sodium alginate | From four months onwards in special food products with adapted composition, required for metabolic disorders and for general tube-feeding | |||
| E 405 | Propane-1, 2-diol alginate | From 12 months onwards in specialised diets intended for young children who have cow’s milk intolerance or inborn errors of metabolism | |||
| E 410 | Locust bean gum | From birth onwards in products for reduction of gastro-oesophageal reflux | |||
| E 412 | Guar gum | From birth onwards in products in liquid formulae containing hydrolysed proteins, peptides or amino acids | |||
| E 415 | Xanthan gum | From birth onwards for use in products based on amino acids or peptides for use with patients who have problems with impairment of the gastrointestinal tract, protein mal-absorption or inborn errors of metabolism | |||
| E 440 | Pectins | From birth onwards in products used in case of gastro-intestinal disorders | |||
| E 466 | Sodium carboxy methyl cellulose, Cellulose gum | From birth onwards in products for the dietary management of metabolic disorders | |||
| E 471 | Mono- and diglycerides of fatty acids | From birth onwards in specialised diets, particularly those devoid of proteins | |||
| E 472c | Citric acid esters of mono- and diglycerides of fatty acids | only when sold as powder; From birth onwards | |||
| E 472c | Citric acid esters of mono- and diglycerides of fatty acids | only when sold as liquid; From birth onwards | |||
| E 473 | Sucrose esters of fatty acids | only products containing hydrolysed proteins, peptides and amino acids | |||
| E 1450 | Starch sodium octenyl succinate | ||||
| Products in this category can also contain additives that are allowed in the corresponding food categories | |||||
| Group I | Additives | ||||
| Group II | Colours at | ||||
| Group III | Colours with combined maximum limit | 50 | (88) | ||
| Group IV | Polyols | ||||
| E 104 | Quinoline Yellow | (61) | |||
| E 110 | Sunset Yellow FCF/Orange Yellow S | (61) | |||
| E 124 | Ponceau 4R, Cochineal Red A | (61) | |||
| E 160d | Lycopene | ||||
| E 200-213 | Sorbic acid — sorbates; Benzoic acid — benzoates | (1) (2) | |||
| E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | (1) (4) | |||
| E 405 | Propane-1, 2-diol alginate | ||||
| E 406 | Agar | only foods in tablet and coated tablet form | |||
| E 432-436 | Polysorbates | (1) | |||
| E 473-474 | Sucrose esters of fatty acids — sucroglycerides | (1) | |||
| E 475 | Polyglycerol esters of fatty acids | ||||
| E 477 | Propane-1,2-diol esters of fatty acids | ||||
| E 481-482 | Stearoyl-2-lactylates | (1) | |||
| E 491-495 | Sorbitan esters | (1) | |||
| E 950 | Acesulfame K | ||||
| E 951 | Aspartame | ||||
| E 952 | Cyclamic acid and its Na and Ca salts | (51) | |||
| E 954 | Saccharin and its Na, K and Ca salts | (52) | |||
| E 955 | Sucralose | ||||
| E 959 | Neohesperidine DC | ||||
| E 960 | Steviol glycosides | (60) | |||
| E 961 | Neotame | ||||
| E 962 | Salt of aspartame-acesulfame | (11)a (49) (50) | |||
| E 960 | Advantame | 10 | |||
| Group I | Additives | ||||
| Group II | Colours at | ||||
| Group III | Colours with combined maximum limit | ||||
| Group IV | Polyols | ||||
| E 104 | Quinoline Yellow | (61) | |||
| E 110 | Sunset Yellow FCF/Orange Yellow S | (61) | |||
| E 124 | Ponceau 4R, Cochineal Red A | (61) | |||
| E 160d | Lycopene | ||||
| E 200-213 | Sorbic acid — sorbates; Benzoic acid — benzoates | (1) (2) | |||
| E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | (1) (4) | |||
| E 405 | Propane-1, 2-diol alginate | ||||
| E 432-436 | Polysorbates | (1) | |||
| E 473-474 | Sucrose esters of fatty acids — sucroglycerides | (1) | |||
| E 475 | Polyglycerol esters of fatty acids | ||||
| E 477 | Propane-1,2-diol esters of fatty acids | ||||
| E 481-482 | Stearoyl-2-lactylates | (1) | |||
| E 491-495 | Sorbitan esters | (1) | |||
| E 950 | Acesulfame K | ||||
| E 951 | Aspartame | ||||
| E 952 | Cyclamic acid and its Na and Ca salts | (51) | |||
| E 954 | Saccharin and its Na, K and Ca salts | (52) | |||
| E 955 | Sucralose | ||||
| E 959 | Neohesperidine DC | ||||
| E 960 | Steviol glycosides | (60) | |||
| E 961 | Neotame | ||||
| E 962 | Salt of aspartame-acesulfame | (11)a (49) (50) | |||
| E 960 | Advantame | 8 | |||
| Products in this category can also use additives that are allowed in the corresponding food counterparts categories | |||||
| Group I | Additives | including dry pasta | |||
| Group II | Colours at | ||||
| Group IV | Polyols | ||||
| E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | (1) (4) | |||
| In addition, all additives in the gluten containing counterparts are authorised | |||||
| E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | (1) (4) | only prepared table waters | ||
| Group I | Additives | only vegetable juices | |||
| E 170 | Calcium carbonate | only grape juice | |||
| E 200-203 | Sorbic acid — sorbates | (1) (2) | only Sød … saft and sødet … saft | ||
| E 200-213 | Sorbic acid — sorbates; Benzoic acid — benzoates | (1) (2) | only grape juice, unfermented, for sacramental use | ||
| E 210-213 | Benzoic acid — benzoates | (1) (2) | only Sød … saft and sødet … saft | ||
| E 220-228 | Sulphur dioxide — sulphites | (3) | only concentrated grape juice for home wine-making | ||
| E 220-228 | Sulphur dioxide — sulphites | (3) | only orange, grapefruit, apple and pineapple juice for bulk dispensing in catering establishments | ||
| E 220-228 | Sulphur dioxide — sulphites | (3) | only lime and lemon juice | ||
| E 220-228 | Sulphur dioxide — sulphites | (3) | only grape juice, unfermented, for sacramental use | ||
| E 296 | Malic acid | only pineapple juice | |||
| E 300 | Ascorbic acid | ||||
| E 330 | Citric acid | ||||
| E 336 | Potassium tartrates | only grape juice | |||
| E 440 | Pectins | only pineapple and passion fruit juice | |||
| E 900 | Dimethyl polysiloxane | only pineapple juice and Sød … saft and sødet … saft | |||
| Group I | Additives | only vegetable nectars, E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used | |||
| E 200-203 | Sorbic acid — sorbates | (1) (2) | only traditional Swedish and Finnish fruit syrups | ||
| E 200-203 | Sorbic acid — sorbates | (1) (2) | only traditional Swedish fruit syrups, maximum applies if E 210-213, benzoic acid — benzoates, have also been used is | ||
| E 210-213 | Benzoic acid — benzoates | (1) (2) | only traditional Swedish and Finnish fruit syrups | ||
| E 270 | Lactic acid | ||||
| E 296 | Malic acid | only traditional Swedish and Finnish fruit syrups | |||
| E 300 | Ascorbic acid | ||||
| E 330 | Citric acid | ||||
| E 440 | Pectins | only pineapple and passion fruit | |||
| E 466 | Sodium carboxy methyl cellulose, Cellulose gum | only traditional Swedish and Finnish fruit syrups from citrus | |||
| E 950 | Acesulfame K | only energy-reduced or with no added sugar | |||
| E 951 | Aspartame | only energy-reduced or with no added sugar | |||
| E 952 | Cyclamic acid and its Na and Ca salts | (51) | only energy-reduced or with no added sugar | ||
| E 954 | Saccharin and its Na, K and Ca salts | (52) | only energy-reduced or with no added sugar | ||
| E 955 | Sucralose | only energy-reduced or with no added sugar | |||
| E 959 | Neohesperidine DC | only energy-reduced or with no added sugar | |||
| E 960 | Steviol glycosides | (60) | only energy-reduced or with no added sugar | ||
| E 961 | Neotame | only energy-reduced or with no added sugar | |||
| E 962 | Salt of aspartame-acesulfame | (11)a (49) (50) | only energy-reduced or with no added sugar | ||
| E 969 | Advantame | 6 | only energy-reduced or with no added sugar | ||
| Group I | Additives | ||||
| Group II | Colours at | ||||
| Group II | Colours at | (74) | |||
| Group III | Colours with combined maximum limit | (25) | |||
| Group III | Colours with combined maximum limit | (25) (74) | |||
| E 104 | Quinoline Yellow | (61) | excluding chocolate milk and malt products | ||
| E 110 | Sunset Yellow FCF/Orange Yellow S | (61) | excluding chocolate milk and malt products | ||
| E 124 | Ponceau 4R, Cochineal Red A | (61) | excluding chocolate milk and malt products | ||
| E 160d | Lycopene | excluding dilutable drinks | |||
| E 200-203 | Sorbic acid — sorbates | (1) (2) | excluding dairy-based drinks | ||
| E 200-203 | Sorbic acid — sorbates | (1) (2) | maximum applies if E 210-213, benzoic acid — benzoates, have also been used is | ||
| E 210-213 | Benzoic acid — benzoates | (1) (2) | excluding dairy-based drinks | ||
| E 220-228 | Sulphur dioxide — sulphites | (3) | only carry over from concentrates in non-alcoholic flavoured drinks containing fruit juice | ||
| E 220-228 | Sulphur dioxide — sulphites | (3) | only non-alcoholic flavoured drinks containing at least 235 g/l glucose syrup | ||
| E 220-228 | Sulphur dioxide — sulphites | (3) | only concentrates based on fruit juice and containing not less than 2,5 % barley (barley water) | ||
| E 220-228 | Sulphur dioxide — sulphites | (3) | only other concentrates based on fruit juice or comminuted fruit; | ||
| E 242 | Dimethyl dicarbonate | (24) | |||
| E 297 | Fumaric acid | only instant powders for fruit-based drinks | |||
| E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | (1) (4) | |||
| E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | (1) (4) | only sport drinks | ||
| E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | (1) (4) | only whey protein containing sport drinks | ||
| E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | (1) (4) | only vegetable protein drinks | ||
| E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | (1) (4) | only chocolate and malt dairy-based drinks | ||
| E 355-357 | Adipic acid — adipates | (1) | only powders for home preparation of drinks | ||
| E 363 | Succinic acid | only powders for home preparation of drinks | |||
| E 405 | Propane-1, 2-diol alginate | ||||
| E 423 | Octenyl succinic acid modified gum arabic | only in energy drinks and in drinks containing fruit juice | |||
| E 426 | Soybean hemicellulose | only dairy-based drinks intended for retail sale | |||
| E 444 | Sucrose acetate isobutyrate | only cloudy drinks | |||
| E 445 | Glycerol esters of wood rosins | only cloudy drinks | |||
| E 459 | Beta-cyclodextrin | only flavoured powdered instant drinks | |||
| E 473-474 | Sucrose esters of fatty acids — sucroglycerides | (1) | only aniseed-based, dairy-based, coconut and almond drinks | ||
| E 473-474 | Sucrose esters of fatty acids — sucroglycerides | (1) | only powders for the preparation of hot beverages | ||
| E 481-482 | Sodium and Calcium stearoyl-2-lactylates | (1) | only powders for the preparation of hot beverages | ||
| E 900 | Dimethyl polysiloxane | ||||
| E 950 | Acesulfame K | only energy-reduced or with no added sugar | |||
| E 951 | Aspartame | only energy-reduced or with no added sugar | |||
| E 952 | Cyclamic acid and its Na and Ca salts | (51) | only energy-reduced or with no added sugar | ||
| E 954 | Saccharin and its Na, K and Ca salts | (52) | only energy-reduced or with no added sugar | ||
| E 954 | Saccharin and its Na, K and Ca salts | (52) | only "gaseosa" energy-reduced or with no added sugar | ||
| E 955 | Sucralose | only energy-reduced or with no added sugar | |||
| E 959 | Neohesperidine DC | only energy-reduced or with no added sugar, except milk and milk derivative based flavoured drinks | |||
| E 959 | Neohesperidine DC | only milk and milk derivative based flavoured drinks, energy-reduced or with no added sugar | |||
| E 957 | Thaumatin | only water based flavoured non-alcoholic drinks, as flavour enhancer only | |||
| E 960 | Steviol glycosides | (60) | only energy reduced or with no added sugar | ||
| E 961 | Neotame | only energy-reduced or with no added sugar | |||
| E 961 | Neotame | only energy-reduced or with no added sugar, as flavour enhancer | |||
| E 962 | Salt of aspartame-acesulfame | (11)a (49) (50) | only energy-reduced or with no added sugar | ||
| E 968 | Erythritol | only energy-reduced or with no added sugars, as flavour enhancer only | |||
| E 969 | Advantame | 6 | only energy reduced or with no added sugar | ||
| E 999 | Quillaia extract | (45) | |||
| E 901 | Beeswax, white and yellow | only coffee beans, as glazing agent | |||
| E 902 | Candelilla wax | only coffee beans, as glazing agent | |||
| E 903 | Carnauba wax | only coffee beans, as glazing agent | |||
| E 904 | Shellac | only coffee beans, as glazing agent | |||
| Group I | Additives | excluding unflavoured leaf tea; including flavoured instant coffee; E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used in drinks | |||
| E 200-213 | Sorbic acid — sorbates; Benzoic acid — benzoates | (1) (2) | only liquid tea concentrates and liquid fruit and herbal infusion concentrates | ||
| E 242 | Dimethyl dicarbonate | (24) | only liquid tea concentrate | ||
| E 297 | Fumaric acid | only instant products for preparation of flavoured tea and herbal infusions | |||
| E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | (1) (4) | only coffee-based drinks for vending machines; Instant tea and instant herbal infusions | ||
| E 355-357 | Adipic acid — adipates | (1) | only powders for home preparation of drinks | ||
| E 363 | Succinic acid | only powders for home preparation of drinks | |||
| E 473-474 | Sucrose esters of fatty acids — sucroglycerides | (1) | only canned liquid coffee | ||
| E 473-474 | Sucrose esters of fatty acids — sucroglycerides | (1) | only powders for the preparation of hot beverages | ||
| E 481-482 | Sodium and calcium Stearoyl-2-lactylate | (1) | only powders for the preparation of hot beverages | ||
| E 491-495 | Sorbitan esters | (1) | only liquid tea concentrates and liquid fruit and herbal infusion concentrates | ||
| E 960 | Steviol glycosides | 30 | (60) (93) | only coffee, tea and herbal infusion beverages, energy-reduced or with no added sugars | |
| E 960 | Steviol glycosides | 30 | (60) (93) | only flavoured instant coffee and instant cappuccino products, energy-reduced or with no added sugars | |
| E 960 | Steviol glycosides | 20 | (60) (93) | only malt-based and chocolate/cappuccino flavoured drinks, energy-reduced or with no added sugars | |
| E 150a,b,d | Plain caramel, Caustic sulphite caramel and Sulphite ammonia caramel | quantum satis | |||
| E 150c | Ammonia caramel | ||||
| E 150c | Ammonia caramel | only "Bière de table/Tafelbier/Table beer" (original wort content less than 6 %); Brown ale, porter, stout and old ale | |||
| E 210-213 | Benzoic acid — benzoates | (1) (2) | only alcohol-free beer; beer in kegs containing more than 0,5 % added fermentable sugar and/or fruit juices or concentrates | ||
| E 200-203 | Sorbic acid — sorbates | (1) (2) | only beer in kegs containing more than 0,5 % added fermentable sugar and/or fruit juices or concentrates | ||
| E 220-228 | Sulphur dioxide — sulphites | (3) | |||
| E 220-228 | Sulphur dioxide — sulphites | only beer with a second fermentation in the cask | |||
| E 270 | Lactic acid | ||||
| E 300 | Ascorbic acid | ||||
| E 301 | Sodium ascorbate | ||||
| E 330 | Citric acid | ||||
| E 405 | Propane-1, 2-diol alginate | ||||
| E 414 | Gum arabic (acacia gum) | ||||
| E 950 | Acesulfame K | 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 951 | Aspartame | 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 954 | Saccharin and its Na, K and Ca salts | (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 955 | Sucralose | 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 959 | Neohesperidine DC | 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 960 | Steviol glycosides | (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 961 | Neotame | 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 962 | Salt of aspartame-acesulfame | (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 969 | Advantame | 6 | 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 950 | Acesulfame K | (52) | only energy-reduced beer | ||
| E 951 | Aspartame | only energy-reduced beer | |||
| E 955 | Sucralose | only energy-reduced beer | |||
| E 959 | Neohesperidine DC | only energy-reduced beer | |||
| E 961 | Neotame | only energy-reduced beer | |||
| E 962 | Salt of aspartame-acesulfame | (11)b (49) (50) | only energy-reduced beer | ||
| E 969 | Advantame | 0,5 | only energy-reduced beer | ||
| E 1105 | Lysozyme | ||||
| E 1200 | Polydextrose | ||||
| 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 200-203 | Sorbic acid — sorbates | (1) (2) | only alcohol-free | ||
| E 210-213 | Benzoic acid — benzoates | (1) (2) | |||
| E 220-228 | Sulphur dioxide — sulphites | (3) | only alcohol-free | ||
| E 242 | Dimethyl dicarbonate | (24) | only alcohol-free | ||
| Group I | Additives | E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used | |||
| Group II | Colours at | excluding | |||
| Group III | Colours with combined maximum limit | excluding | |||
| E 104 | Quinoline Yellow | (64) | excluding | ||
| E 110 | Sunset Yellow FCF/Orange Yellow S | (64) | excluding | ||
| E 150a-d | Caramels | only | |||
| E 200-203 | Sorbic acid — sorbates | (1) (2) | |||
| E 220-228 | Sulphur dioxide — sulphites | (3) | |||
| E 242 | Dimethyl dicarbonate | (24) | |||
| E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | (1) (4) | |||
| E 405 | Propane-1, 2-diol alginate | excluding | |||
| E 473-474 | Sucrose esters of fatty acids — sucroglycerides | (1) | |||
| E 900 | Dimethyl polysiloxane | excluding | |||
| E 950 | Acesulfame K | ||||
| E 951 | Aspartame | ||||
| E 954 | Saccharin and its Na, K and Ca salts | (52) | |||
| E 955 | Sucralose | ||||
| E 959 | Neohesperidine DC | ||||
| E 961 | Neotame | ||||
| E 962 | Salt of aspartame-acesulfame | (11)a (49) (50) | |||
| E 969 | Advantame | 6 | |||
| E 999 | Quillaia extract | (45) | excluding | ||
| Group I | Additives | E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used | |||
| Group II | Colours at | Excluding | |||
| Group III | Colours with combined maximum limit | Excluding | |||
| E 104 | Quinoline Yellow | (61) | |||
| E 110 | Sunset Yellow FCF/Orange Yellow S | (61) | |||
| E 124 | Ponceau 4R, Cochineal Red A | (61) | |||
| E 160d | Lycopene | Excluding | |||
| E 200-203 | Sorbic acid — sorbates | (1) (2) | |||
| E 220-228 | Sulphur dioxide — sulphites | (3) | |||
| E 220-228 | Sulphur dioxide — sulphites | (3) | only | ||
| E 242 | Dimethyl dicarbonate | (24) | Only fruit wine, alcohol reduced wine and | ||
| E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | (1) (4) | |||
| E 353 | Metatartaric acid | only made wine and | |||
| E 473-474 | Sucrose esters of fatty acids — sucroglycerides | ||||
| E 1105 | Lysozyme | only | |||
| Group I | Additives | E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used | |||
| Group II | Colours at | ||||
| E 200-203 | Sorbic acid — sorbates | (1) (2) | |||
| E 220-228 | Sulphur dioxide — sulphites | (3) | |||
| E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | (1) (4) | |||
| E 473-474 | Sucrose esters of fatty acids — sucroglycerides | (24) | |||
| Group I | Additives | except whisky or whiskey; E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used except in liqueurs | |||
| Group II | Colours at | 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 | |||
| Group III | Colours with combined maximum limit | 200 | (87) | 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 104 | Quinoline Yellow | (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 110 | Sunset Yellow FCF/Orange Yellow S | (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 123 | Amaranth | 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 124 | Ponceau 4R, Cochineal Red A | (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-d | Caramels | except: 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 160b | Annatto, Bixin, Norbixin | only liqueurs | |||
| E 174 | Silver | only liqueurs | |||
| E 175 | Gold | only liqueurs | |||
| E 220-228 | Sulphur dioxide — sulphites | (3) | only distilled alcoholic beverages containing whole pears | ||
| E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | (1) (4) | except: whisky, whiskey | ||
| E 405 | Propane-1, 2-diol alginate | only emulsified liqueurs | |||
| E 416 | Karaya gum | only egg-based liqueurs | |||
| E 445 | Glycerol esters of wood rosins | only cloudy spirit drinks | |||
| E 473-474 | Sucrose esters of fatty acids — sucroglycerides | (1) | except: whisky, whiskey | ||
| E 475 | Polyglycerol esters of fatty acids | only emulsified liqueurs | |||
| E 481-482 | Stearoyl-2-lactylates | (1) | only emulsified liqueurs | ||
| Group I | Additives | E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used | |||
| Group II | Colours at | Except | |||
| Group III | Colours with combined maximum limit | Except | |||
| E 150a-d | Caramels | ||||
| E 100 | Curcumin | (26) (27) | only | ||
| E 101 | Riboflavins | (26) (27) | only | ||
| E 102 | Tartrazine | (26) (27) | only | ||
| E 104 | Quinoline Yellow | (26) (27) | only | ||
| E 104 | Quinoline Yellow | (61) | Except | ||
| E 110 | Sunset Yellow FCF/Orange Yellow S | (61) | Except | ||
| E 110 | Sunset Yellow FCF/Orange Yellow S | (27) | only | ||
| E 120 | Cochineal, Carminic acid, Carmines | 100 | (26) (27) (87) | only | |
| E 122 | Azorubine, Carmoisine | (26) (27) | only | ||
| E 123 | Amaranth | (26) (27) | only | ||
| E 124 | Ponceau 4R, Cochineal Red A | (26) (27) | only | ||
| E 124 | Ponceau 4R, Cochineal Red A | (61) | Except | ||
| E 129 | Allura Red AG | (27) | only | ||
| E 123 | Amaranth | only aperitif wines | |||
| E 150a-d | Caramels | only | |||
| E 160d | Lycopene | ||||
| E 163 | Anthocyanins | quantum satis | only | ||
| E 200-203 | Sorbic acid — sorbates | (1) (2) | |||
| E 220-228 | Sulphur dioxide — sulphites | (3) | |||
| E 242 | Dimethyl dicarbonate | (24) | |||
| E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | (1) (4) | |||
| E 473-474 | Sucrose esters of fatty acids — sucroglycerides | (1) | |||
| Group I | Additives | E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used | |||
| Group II | Colours at | except | |||
| Group III | Colours with combined maximum limit | except | |||
| E 100 | Curcumin | (28) | only | ||
| E 101 | Riboflavins | (28) | only | ||
| E 102 | Tartrazine | (28) | only | ||
| E 104 | Quinoline Yellow | 50 | (61) | only | |
| E 110 | Sunset Yellow FCF/Orange Yellow S | 50 | (61) | only | |
| E 120 | Cochineal, Carminic acid, Carmines | 100 | (28) (87) | only | |
| E 122 | Azorubine, Carmoisine | (28) | only | ||
| E 123 | Amaranth | (28) | only | ||
| E 124 | Ponceau 4R, Cochineal Red A | 50 | (61) | only | |
| E 129 | Allura Red AG | (28) | only | ||
| E 150a-d | Caramels | quantum satis | except | ||
| E 160d | Lycopene | ||||
| E 200-203 | Sorbic acid — sorbates | (1) (2) | |||
| E 220-228 | Sulphur dioxide — sulphites | (3) | |||
| E 242 | Dimethyl dicarbonate | (24) | |||
| E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | (1) (4) | |||
| E 473-474 | Sucrose esters of fatty acids — sucroglycerides | (1) | |||
| Group I | Additives | E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used | |||
| Group II | Colours at | ||||
| Group III | Colours with combined maximum limit | 200 | (87) | ||
| E 104 | Quinoline Yellow | (61) | |||
| E 110 | Sunset Yellow FCF/Orange Yellow S | (61) | |||
| E 124 | Ponceau 4R, Cochineal Red A | (61) | |||
| E 160d | Lycopene | ||||
| E 200-203 | Sorbic acid — sorbates | (1) (2) | |||
| E 220-228 | Sulphur dioxide — sulphites | (3) | |||
| E 242 | Dimethyl dicarbonate | (24) | |||
| E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | (1) (4) | |||
| E 473-474 | Sucrose esters of fatty acids — sucroglycerides | (1) | |||
| Group I | Additives | E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used | |||
| Group II | Colours at | ||||
| Group III | Colours with combined maximum limit | 200 | (87) | only alcoholic drinks with less than 15 % of alcohol and | |
| E 104 | Quinoline Yellow | (61) | only alcoholic drinks with less than 15 % of alcohol | ||
| E 110 | Sunset Yellow FCF/Orange Yellow S | (61) | only alcoholic drinks with less than 15 % of alcohol | ||
| E 123 | Amaranth | only alcoholic drinks with less than 15 % of alcohol and | |||
| E 124 | Ponceau 4R, Cochineal Red A | (61) | only alcoholic drinks with less than 15 % of alcohol | ||
| E 160b | Annatto, Bixin, Norbixin | only alcoholic drinks with less than 15 % of alcohol | |||
| E 160d | Lycopene | ||||
| E 200-203 | Sorbic acid — sorbates | (1) (2) | only alcoholic drinks with less than 15 % of alcohol and | ||
| E 210-213 | Benzoic acid — benzoates | (1) (2) | only alcoholic drinks with less than 15 % of alcohol | ||
| E 220-228 | Sulphur dioxide — sulphites | (3) | only | ||
| E 220-228 | Sulphur dioxide — sulphites | (3) | |||
| E 242 | Dimethyl dicarbonate | (24) | |||
| E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | (1) (4) | |||
| E 353 | Metatartaric acid | only | |||
| E 405 | Propane-1, 2-diol alginate | ||||
| E 444 | Sucrose acetate isobutyrate | only flavoured cloudy alcoholic drinks containing less than 15 % of alcohol | |||
| E 445 | Glycerol esters of wood rosins | only flavoured cloudy alcoholic drinks containing less than 15 % of alcohol | |||
| E 473-474 | Sucrose esters of fatty acids — sucroglycerides | (1) | |||
| E 481-482 | Stearoyl-2-lactylates | (1) | only flavoured drinks containing less than 15 % of alcohol | ||
| E 499 | Stigmasterol-rich plant sterols | (80) | Only to water based ready-to-freeze alcoholic cocktails | ||
| E 499 | Stigmasterol-rich plant sterols | (80) | Only to cream based ready-to-freeze alcoholic cocktails | ||
| E 950 | Acesulfame K | ||||
| E 951 | Aspartame | ||||
| E 952 | Cyclamic acid and its Na and Ca salts | (51) | only mixtures of alcoholic drinks with non-alcoholic drinks | ||
| E 954 | Saccharin and its Na, K and Ca salts | (52) | |||
| E 955 | Sucralose | ||||
| E 959 | Neohesperidine DC | ||||
| E 960 | Steviol glycosides | (60) | |||
| E 961 | Neotame | ||||
| E 962 | Salt of aspartame-acesulfame | (11)a (49) (50) | |||
| E 969 | Advantame | 6 | |||
| E 1105 | Lysozyme | only | |||
| Group I | Additives | ||||
| Group II | Colours at | ||||
| Group II | Colours at | (71) | |||
| Group III | Colours with combined maximum limit | ||||
| Group III | Colours with combined maximum limit | (71) | |||
| Group III | Colours with combined maximum limit | ||||
| Group III | Colours with combined maximum limit | (71) | |||
| E 160b | Annatto, Bixin, Norbixin | excluding extruded or expanded savoury snack products | |||
| E 160b | Annatto, Bixin, Norbixin | only extruded or expanded savoury snack products | |||
| E 160d | Lycopene | ||||
| E 200-203; 214-219 | Sorbic acid — sorbates; p-hydroxybenzoates | (1) (2) (5) | |||
| E 220-228 | Sulphur dioxide — sulphites | (3) | only cereal- and potato-based snacks | ||
| E 310-320 | Gallates, TBHQ and BHA | (1) | only cereal-based snack foods | ||
| E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | (1) (4) | |||
| E 392 | Extracts of rosemary | (41) (46) | |||
| E 405 | Propane-1, 2-diol alginate | only cereal- and potato-based snacks | |||
| E 416 | Karaya gum | only cereal- and potato-based snacks | |||
| E 481-482 | Stearoyl-2-lactylates | (1) | only cereal-based snacks | ||
| E 481-482 | Stearoyl-2-lactylates | (1) | only cereal- and potato-based snacks | ||
| E 901 | Beeswax, white and yellow | as glazing agents only | |||
| E 902 | Candelilla wax | as glazing agents only | |||
| E 903 | Carnauba wax | as glazing agents only | |||
| E 904 | Shellac | as glazing agents only | |||
| E 950 | Acesulfame K | ||||
| E 951 | Aspartame | ||||
| E 954 | Saccharin and its Na, K and Ca salts | (52) | |||
| E 955 | Sucralose | ||||
| E 959 | Neohesperidine DC | ||||
| E 960 | Steviol glycosides | (60) | |||
| E 961 | Neotame | ||||
| E 961 | Neotame | as flavour enhancer only | |||
| E 962 | Salt of aspartame-acesulfame | (11)b (49) (50) | |||
| E 969 | Advantame | 5 | |||
| Group I | Additives | ||||
| Group II | Colours at | ||||
| Group III | Colours with combined maximum limit | only savoury-coated nuts | |||
| E 160b | Annatto, Bixin, Norbixin | only savoury-coated nuts | |||
| E 160d | Lycopene | ||||
| E 200-203; 214-219 | Sorbic acid — sorbates; p-hydroxybenzoates | (1) (2) (5) | only coated nuts | ||
| E 220-228 | Sulphur dioxide — sulphites | (3) | only marinated nuts | ||
| E 310-320 | Gallates, TBHQ and BHA | (1) (13) | |||
| E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | (1) (4) | |||
| E 392 | Extracts of rosemary | (41) (46) | |||
| E 416 | Karaya gum | only coating for nuts | |||
| E 901 | Beeswax, white and yellow | as glazing agents only | |||
| E 902 | Candelilla wax | as glazing agents only | |||
| E 903 | Carnauba wax | as glazing agents only | |||
| E 904 | Shellac | as glazing agents only | |||
| E 950 | Acesulfame K | ||||
| E 951 | Aspartame | ||||
| E 954 | Saccharin and its Na, K and Ca salts | (52) | |||
| E 955 | Sucralose | ||||
| E 959 | Neohesperidine DC | ||||
| E 960 | Steviol glycosides | (60) | |||
| E 961 | Neotame | ||||
| E 961 | Neotame | as flavour enhancer only | |||
| E 962 | Salt of aspartame-acesulfame | (11)b (49) (50) | |||
| E 969 | Advantame | 5 | |||
| Group I | Additives | ||||
| Group II | Colours at | ||||
| Group II | Colours at | (74) | |||
| Group III | Colours with combined maximum limit | ||||
| Group III | Colours with combined maximum limit | (74) | |||
| Group IV | Polyols | only energy-reduced or with no added sugar | |||
| E 104 | Quinoline Yellow | (61) | |||
| E 110 | Sunset Yellow FCF/Orange Yellow S | (61) | |||
| E 124 | Ponceau 4R, Cochineal Red A | (61) | |||
| E 160b | Annatto, Bixin, Norbixin | ||||
| E 160d | Lycopene | ||||
| E 200-203 | Sorbic acid — sorbates | (1) (2) | only | ||
| E 200-203 | Sorbic acid — sorbates | (1) (2) | only | ||
| E 200-213 | Sorbic acid — sorbates; Benzoic acid — benzoates | (1) (2) | only non-heat-treated dairy-based desserts | ||
| E 210-213 | Benzoic acid — benzoates | (1) (2) | only | ||
| E 234 | Nisin | only semolina and tapioca puddings and similar products | |||
| E 280-283 | Propionic acid — propionates | (1) (6) | only | ||
| E 297 | Fumaric acid | only gel-like desserts, fruit-flavoured desserts, dry powdered dessert mixes | |||
| E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | (1) (4) | |||
| E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | (1) (4) | only dry powdered dessert mixes | ||
| E 355-357 | Adipic acid — adipates | (1) | only dry powdered dessert mixes | ||
| E 355-357 | Adipic acid — adipates | (1) | only gel-like desserts | ||
| E 355-357 | Adipic acid — adipates | (1) | only fruit-flavoured desserts | ||
| E 363 | Succinic acid | ||||
| E 416 | Karaya gum | ||||
| E 427 | Cassia gum | only for dairy-based dessert and similar products | |||
| E 432-436 | Polysorbates | (1) | |||
| E 473-474 | Sucrose esters of fatty acids — sucroglycerides | (1) | |||
| E 475 | Polyglycerol esters of fatty acids | ||||
| E 477 | Propane-1,2-diol esters of fatty acids | ||||
| E 481-482 | Stearoyl-2-lactylates | (1) | |||
| E 483 | Stearyl tartrate | ||||
| E 491-495 | Sorbitan esters | (1) | |||
| E 950 | Acesulfame K | only energy-reduced or with no added sugar | |||
| E 951 | Aspartame | only energy-reduced or with no added sugar | |||
| E 952 | Cyclamic acid and its Na and Ca salts | (51) | only energy-reduced or with no added sugar | ||
| E 954 | Saccharin and its Na, K and Ca salts | (52) | only energy-reduced or with no added sugar | ||
| E 955 | Sucralose | only energy-reduced or with no added sugar | |||
| E 957 | Thaumatin | as flavour enhancer only | |||
| E 959 | Neohesperidine DC | only energy-reduced or with no added sugar | |||
| E 960 | Steviol glycosides | (60) | only energy-reduced or with no added sugar | ||
| E 961 | Neotame | only energy-reduced or with no added sugar | |||
| E 962 | Salt of aspartame-acesulfame | (11)a (49) (50) | only energy-reduced or with no added sugar | ||
| E 964 | Polyglycitol syrup | ||||
| E 969 | Advantame | 10 | only energy-reduced or with no added sugar | ||
| Group I | Additives | E 410, E 412, E 415 E 417 may not be used to produce dehydrated foods intended to rehydrate on ingestion | |||
| Group II | Colours at | ||||
| Group II | Colours at | (69) | |||
| Group III | Colours with combined maximum limit | ||||
| Group III | Colours with combined maximum limit | (69) | |||
| Group IV | Polyols | ||||
| E 104 | Quinoline Yellow | (61) | |||
| E 110 | Sunset Yellow FCF/Orange Yellow S | (61) | |||
| E 124 | Ponceau 4R, Cochineal Red A | (61) | |||
| E 160d | Lycopene | ||||
| E 200-213 | Sorbic acid — sorbates; Benzoic acid — benzoates | (1) (2) | only when supplied in dried form and containing preparations of vitamin A and of combinations of vitamins A and D | ||
| E 310-321 | Gallates, TBHQ, BHA and BHT | (1) | |||
| E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | ||||
| E 392 | Extracts of rosemary | (46) | |||
| E 405 | Propane-1, 2-diol alginate | ||||
| E 416 | Karaya gum | ||||
| E 426 | Soybean hemicellulose | ||||
| E 432-436 | Polysorbates | ||||
| E 459 | Beta-cyclodextrin | only foods in tablet and coated tablet form | |||
| E 468 | Cross-linked sodium carboxy methyl cellulose | ||||
| E 473-474 | Sucrose esters of fatty acids — sucroglycerides | (1) | |||
| E 475 | Polyglycerol esters of fatty acids | ||||
| E 491-495 | Sorbitan esters | (1) | |||
| E 551-559 | Silicon dioxide — silicates | ||||
| E 551-553 | Silicon dioxide — silicates | ||||
| E 900 | Dimethyl polysiloxane | 10 | (91) | only food supplements in effervescent tablet form | |
| E 901 | Beeswax, white and yellow | ||||
| E 902 | Candelilla wax | ||||
| E 903 | Carnauba wax | ||||
| E 904 | Shellac | ||||
| E 950 | Acesulfame K | ||||
| E 951 | Aspartame | ||||
| E 952 | Cyclamic acid and its Na and Ca salts | (51) | |||
| E 954 | Saccharin and its Na, K and Ca salts | (52) | |||
| E 955 | Sucralose | ||||
| E 959 | Neohesperidine DC | ||||
| E 960 | Steviol glycosides | (60) | |||
| E 961 | Neotame | ||||
| E 961 | Neotame | only as flavour enhancer | |||
| E 962 | Salt of aspartame-acesulfame | (11)a (49) (50) | |||
| E 969 | Advantame | 20 | |||
| E 1201 | Polyvinylpyrrolidone | only foods in tablet and coated tablet form | |||
| E 1202 | Polyvinylpolypyrrolidone | only foods in tablet and coated tablet form | |||
| E 1203 | Polyvinyl alcohol (PVA) | only in capsule and tablet form | |||
| E 1204 | Pullulan | only in capsule and tablet form | |||
| E 1205 | Basic methacrylate copolymer | ||||
| E 1206 | Neutral methacrylate copolymer | ||||
| E 1207 | Anionic methacrylate copolymer | ||||
| E 1208 | Polyvinylpyrrolidone-vinyl acetate copolymer. | ||||
| E 1209 | Polyvinyl alcohol-polyethylene glycol- | ||||
| E 1505 | Triethyl citrate | only in capsule and tablet form | |||
| E 1521 | Polyethylene glycol | only in capsule and tablet form | |||
| Group I | Additives | ||||
| Group II | Colours at | ||||
| Group III | Colours with combined maximum limit | ||||
| E 104 | Quinoline Yellow | (61) | |||
| E 110 | Sunset Yellow FCF/Orange Yellow S | (61) | |||
| E 124 | Ponceau 4R, Cochineal Red A | (61) | |||
| E 160d | Lycopene | ||||
| E 200-213 | Sorbic acid — sorbates; Benzoic acid — benzoates | (1) (2) | |||
| E 310-321 | Gallates, TBHQ, BHA and BHT | (1) | |||
| E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | ||||
| E 392 | Extracts of rosemary | (46) | |||
| E 405 | Propane-1, 2-diol alginate | ||||
| E 416 | Karaya gum | ||||
| E 426 | Soybean hemicellulose | ||||
| E 432-436 | Polysorbates | ||||
| E 473-474 | Sucrose esters of fatty acids — sucroglycerides | (1) | |||
| E 475 | Polyglycerol esters of fatty acids | ||||
| E 491-495 | Sorbitan esters | ||||
| E 551-559 | Silicon dioxide — silicates | ||||
| E 551-553 | Silicon dioxide — silicates | ||||
| E 950 | Acesulfame K | ||||
| E 951 | Aspartame | ||||
| E 952 | Cyclamic acid and its Na and Ca salts | (51) | |||
| E 954 | Saccharin and its Na, K and Ca salts | (52) | |||
| E 955 | Sucralose | ||||
| E 959 | Neohesperidine DC | ||||
| E 960 | Steviol glycosides | (60) | |||
| E 961 | Neotame | ||||
| E 961 | Neotame | only as flavour enhancer | |||
| E 962 | Salt of aspartame-acesulfame | (11)a (49) (50) | |||
| E 969 | Advantame | 6 | |||
| Group I | Additives | ||||
| Group II | Colours at | ||||
| Group II | Colours at | (69) | |||
| Group IV | Polyols | ||||
| Group III | Colours with combined maximum limit | ||||
| Group III | Colours with combined maximum limit | (69) | |||
| Group III | Colours with combined maximum limit | only liquid food supplements | |||
| E 104 | Quinoline Yellow | (61) | |||
| E 110 | Sunset Yellow FCF/Orange Yellow S | (61) | |||
| E 124 | Ponceau 4R, Cochineal Red A | (61) | |||
| E 160d | Lycopene | ||||
| E 310-321 | Gallates, TBHQ, BHA and BHT | (1) | |||
| E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | ||||
| E 392 | Extracts of rosemary | (46) | |||
| E 405 | Propane-1, 2-diol alginate | ||||
| E 416 | Karaya gum | ||||
| E 426 | Soybean hemicellulose | ||||
| E 432-436 | Polysorbates | ||||
| E 473-474 | Sucrose esters of fatty acids — sucroglycerides | (1) | |||
| E 475 | Polyglycerol esters of fatty acids | ||||
| E 491-495 | Sorbitan esters | ||||
| E 551-559 | Silicon dioxide — silicates | ||||
| E 551-553 | Silicon dioxide — silicates | ||||
| E 901 | Beeswax, white and yellow | ||||
| E 902 | Candelilla wax | ||||
| E 903 | Carnauba wax | ||||
| E 904 | Shellac | ||||
| E 950 | Acesulfame K | ||||
| E 951 | Aspartame | ||||
| E 952 | Cyclamic acid and its Na and Ca salts | (51) | |||
| E 954 | Saccharin and its Na, K and Ca salts | (52) | |||
| E 955 | Sucralose | ||||
| E 957 | Thaumatin | ||||
| E 959 | Neohesperidine DC | ||||
| E 960 | Steviol glycosides | (60) | |||
| E 961 | Neotame | ||||
| E 961 | Neotame | only food supplements based on vitamin and/or mineral elements, as flavour enhancer | |||
| E 962 | Salt of aspartame-acesulfame | (11)a (49) (50) | |||
| E 969 | Advantame | 55 | |||
| Group I | Additives | ||||
| E number of the carrier | Name of the carrier | Maximum level | Food additives to which the carrier may be added |
|---|---|---|---|
| E 1520 | Propane-1, 2-diol (propylene glycol) | Colours, emulsifiers and antioxidants | |
| E 422 | Glycerol | All food additives | |
| E 420 | Sorbitol | ||
| E 421 | Mannitol | ||
| E 953 | Isomalt | ||
| E 965 | Maltitol | ||
| E 966 | Lactitol | ||
| E 967 | Xylitol | ||
| E 968 | Erythritol | ||
| E 400 – E 404 | Alginic acid – alginates (Table 7 of Part 6) | ||
| E 405 | Propane-1, 2-diol alginate | ||
| E 406 | Agar | ||
| E 407 | Carrageenan | ||
| E 410 | Locust bean gum | ||
| E 412 | Guar gum | ||
| E 413 | Tragacanth | ||
| E 414 | Gum arabic (acacia gum) | ||
| E 415 | Xanthan gum | ||
| E 440 | Pectins | ||
| E 432 – E 436 | Polysorbates (Table 4 of Part 6) | Antifoaming agents | |
| E 442 | Ammoniumphosphatides | Antioxidants | |
| E 460 | Cellulose | All food additives | |
| E 461 | Methyl cellulose | ||
| E 462 | Ethyl cellulose | ||
| E 463 | Hydroxypropyl cellulose | ||
| E 464 | Hydroxypropyl methyl cellulose | ||
| E 465 | Ethyl methyl cellulose | ||
| E 466 | Sodium carboxy methyl cellulose, Cellulose gum | ||
| E 322 | Lecithins | Colours and fat-soluble antioxidants | |
| E 432 – E 436 | Polysorbates (Table 4 of Part 6) | ||
| E 470b | Magnesium salts of fatty acids | ||
| E 471 | Mono- and diglycerides of fatty acids | ||
| E 472a | Acetic acid esters of mono- and diglycerides of fatty acids | ||
| E 472c | Citric acid esters of mono- and diglycerides of fatty acids | ||
| E 472e | Mono and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids | ||
| E 473 | Sucrose esters of fatty acids | ||
| E 475 | Polyglycerol esters of fatty acids | ||
| E 491 – E 495 | Sorbitan esters (Table 5 of Part 6) | Colours and antifoaming agents | |
| E 1404 | Oxidised starch | All food additives | |
| E 1410 | Monostarch phosphate | ||
| E 1412 | Distarch phosphate | ||
| E 1413 | Phosphated distarch phosphate | ||
| E 1414 | Acetylated distarch phosphate | ||
| E 1420 | Acetylated starch | ||
| E 1422 | Acetylated distarch adipate | ||
| E 1440 | Hydroxy propyl starch | ||
| E 1442 | Hydroxy propyl distarch phosphate | ||
| E 1450 | Starch sodium octenyl succinate | ||
| E 1451 | Acetylated oxidised starch | ||
| E 170 | Calcium carbonate | ||
| E 263 | Calcium acetate | ||
| E 331 | Sodium citrates | ||
| E 332 | Potassium citrates | ||
| E 341 | Calcium phosphates | ||
| E 501 | Potassium carbonates | ||
| E 504 | Magnesium carbonates | ||
| E 508 | Potassium chloride | ||
| E 509 | Calcium chloride | ||
| E 511 | Magnesium chloride | ||
| E 514 | Sodium sulphates | ||
| E 515 | Potassium sulphates | ||
| E 516 | Calcium sulphate | ||
| E 517 | Ammonium sulphate | ||
| E 577 | Potassium gluconate | ||
| E 640 | Glycine and its sodium salt | ||
| E 1505 | Triethyl citrate | ||
| E 1518 | Glyceryl triacetate (triacetin) | ||
| E 551 | Silicon dioxide | Emulsifiers and colours | |
| E 552 | Calcium silicate | ||
| E 553b | Talc | 50 mg/kg in the colour preparation | Colours |
| E 901 | Beeswax, white and yellow | Colours | |
| E 1200 | Polydextrose | All food additives | |
| E 1201 | Polyvinylpyrrolidone | Sweeteners | |
| E 1202 | Polyvinylpolypyrrolidone | ||
| E 322 | Lecithins | Glazing agents for fruit | |
| E 432 – E 436 | Polysorbates | ||
| E 470a | Sodium, potassium and calcium salts of fatty acids | ||
| E 471 | Mono- and diglycerides of fatty acids | ||
| E 491 – E 495 | Sorbitan esters | ||
| E 570 | Fatty acids | ||
| E 900 | Dimethyl polysiloxane | ||
| E 1521 | Polyethylene glycol | Sweeteners | |
| E 425 | Konjac | All food additives | |
| E 459 | Beta-cyclodextrin | All food additives | |
| E 468 | Sweeteners | ||
| E 469 | All food additives | ||
| E 555 | Potassium aluminium silicate | 90 % relative to the pigment | In E 171 titanium dioxide and E 172 iron oxides and hydroxides |
| E number of the added food additive | Name of the added food additive | Maximum level | Food additive preparations to which the food additive may be added |
|---|---|---|---|
| Table 1 | All food additive preparations | ||
| E 200 – E 203 | Sorbic acid — sorbates (Table 2 of Part 6) | Colour preparations | |
| E 210 | Benzoic acid | ||
| E 211 | Sodium benzoate | ||
| E 212 | Potassium benzoate | ||
| E 220 – E 228 | Sulphur dioxide — sulphites (Table 3 of Part 6) | 100 mg/kg in the preparation and 2 mg/kg expressed as SO | Colour preparations (except E163 anthocyanins, E 150 b caustic sulphite caramel and E 150 d sulphite ammonia caramel) |
| E 320 | Butylated 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 321 | Butylated hydroxytoluene (BHT) | ||
| E 338 | Phosphoric acid | Preparations of the colour E 163 anthocyanins | |
| E 339 | Sodium phosphates | ||
| E 340 | Potassium phosphates | ||
| E 343 | Magnesium phosphates | ||
| E 450 | Diphosphates | ||
| E 451 | Triphosphates | ||
| E 341 | Calcium phosphates | Colour and emulsifier preparations | |
| Polyol preparations | |||
| E 412 guar gum preparations | |||
| E 392 | Extracts of rosemary | Colour preparations | |
| E 416 | Karaya gum | Colour preparations | |
| E 432 – E 436 | Polysorbates | Preparations of colours, contrast enhancers, fat soluble antioxidants and glazing agents for fruit | |
| E 473 | Sucrose esters of fatty acids | Preparations of colours and fat soluble antioxidants | |
| E 475 | Polyglycerol esters of fatty acids | Preparations of colours and fat soluble antioxidants | |
| E 476 | Polyglycerol polyricinoleate |
| |
| E 491 – E 495 | Sorbitan esters (Table 5 of Part 6) | Preparations of colours, anti-foaming agents and glazing agents for fruit | |
| E 551 | Silicon dioxide | Dry powdered colour preparations | |
| E 508 potassium chloride and E 412 guar gum preparations | |||
| E 551 | Silicon dioxide | Dry powdered preparations of emulsifiers | |
| E 552 | Calcium silicate | ||
| E 551 | Silicon dioxide | Dry powdered preparations of polyols | |
| E 552 | Calcium silicate | ||
| E 553a | Magnesium silicate | ||
| E 553b | Talc | ||
| E 551 | Silicon dioxide | E 1209 polyvinyl alcohol-polyethylene glycol- | |
| E 551 | Silicon dioxide | Dry powdered extracts of rosemary (E 392) | |
| E 551 | Silicon dioxide | E 252 Potassium nitrate | |
| E 900 | Dimethyl polysiloxane | 200 mg/kg in the preparation, 0,2 mg/l in final food | Colour 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 903 | Carnauba wax | As stabiliser in preparations of sweeteners and/or acids intended to be used in chewing gum | |
| E 943a | Butane | 1 mg/kg in final food | Colour preparations of group II and group III as defined in Part C of Annex II (for professional use only) |
| E 943b | Isobutane | 1 mg/kg in final food | Colour preparations of group II and group III as defined in Part C of Annex II (for professional use only) |
| E 944 | Propane | 1 mg/kg in final food | Colour preparations of group II and group III as defined in Part C of Annex II (for professional use only) |
| E number of the added food additive | Name of the added food additive | Maximum level in enzyme preparation | Maximum level in final food except beverages | Maximum level in beverages | Can be used as a carrier? |
|---|---|---|---|---|---|
| E 170 | Calcium carbonate | Yes | |||
| E 200 | Sorbic acid | ||||
| E 202 | Potassium sorbate | ||||
| E 210 | Benzoic acid | ||||
| E 211 | Sodium benzoate | ||||
| E 214 | Ethyl-p-hydroxybenzoate | ||||
| E 215 | Sodium ethyl p-hydroxybenzoate | ||||
| E 218 | Methyl p-hydroxybenzoate | ||||
| E 219 | Sodium methyl p-hydroxybenzoate | ||||
| E 220 | Sulphur dioxide | ||||
| E 221 | Sodium sulphite | ||||
| E 222 | Sodium hydrogen sulphite | ||||
| E 223 | Sodium metabisulphite | ||||
| E 224 | Potassium metabisulphite | ||||
| E 250 | Sodium nitrite | No use | |||
| E 260 | Acetic acid | Yes | |||
| E 261 | Potassium acetates | ||||
| E 262 | Sodium acetates | ||||
| E 263 | Calcium acetate | ||||
| E 270 | Lactic acid | Yes | |||
| E 281 | Sodium propionate | ||||
| E 290 | Carbon dioxide | ||||
| E 296 | Malic acid | Yes | |||
| E 300 | Ascorbic acid | Yes | |||
| E 301 | Sodium ascorbate | Yes | |||
| E 302 | Calcium ascorbate | Yes | |||
| E 304 | Fatty acid esters of ascorbic acid | ||||
| E 306 | Tocopherol-rich extract | ||||
| E 307 | Alpha-tocopherol | ||||
| E 308 | Gamma-tocopherol | ||||
| E 309 | Delta-tocopherol | ||||
| E 322 | Lecithins | Yes | |||
| E 325 | Sodium lactate | ||||
| E 326 | Potassium lactate | ||||
| E 327 | Calcium lactate | Yes | |||
| E 330 | Citric acid | Yes | |||
| E 331 | Sodium citrates | Yes | |||
| E 332 | Potassium citrates | Yes | |||
| E 333 | Calcium citrates | ||||
| E 334 | Tartaric acid (L(+)-) | ||||
| E 335 | Sodium tartrates | Yes | |||
| E 336 | Potassium tartrates | Yes | |||
| E 337 | Sodium potassium tartrate | ||||
| E 350 | Sodium malates | Yes | |||
| E 338 | Phosphoric acid | ||||
| E 339 | Sodium phosphates | Yes | |||
| E 340 | Potassium phosphates | ||||
| E 341 | Calcium phosphates | ||||
| E 343 | Magnesium phosphates | ||||
| E 351 | Potassium malate | Yes | |||
| E 352 | Calcium malates | Yes | |||
| E 354 | Calcium tartrate | ||||
| E 380 | Triammonium citrate | ||||
| E 400 | Alginic acid | Yes | |||
| E 401 | Sodium alginate | Yes | |||
| E 402 | Potassium alginate | Yes | |||
| E 403 | Ammonium alginate | ||||
| E 404 | Calcium alginate | Yes | |||
| E 406 | Agar | Yes | |||
| E 407 | Carrageenan | Yes | |||
| E 407a | Processed euchema seaweed | ||||
| E 410 | Locust bean gum | Yes | |||
| E 412 | Guar gum | Yes | |||
| E 413 | Tragacanth | Yes | |||
| E 414 | Acacia gum (gum arabic) | Yes | |||
| E 415 | Xanthan gum | Yes | |||
| E 417 | Tara gum | Yes | |||
| E 418 | Gellan gum | Yes | |||
| E 420 | Sorbitol | Yes | |||
| E 421 | Mannitol | Yes | |||
| E 422 | Glycerol | Yes | |||
| E 440 | Pectins | Yes | |||
| E 450 | Diphosphates | ||||
| E 451 | Triphosphates | ||||
| E 452 | Polyphosphates | ||||
| E 460 | Cellulose | Yes | |||
| E 461 | Methyl cellulose | Yes | |||
| E 462 | Ethyl cellulose | ||||
| E 463 | Hydroxypropyl cellulose | Yes | |||
| E 464 | Hydroxypropyl methyl cellulose | Yes | |||
| E 465 | Ethyl methyl cellulose | ||||
| E 466 | Yes | ||||
| E 469 | Enzymatically hydrolysed carboxy methyl cellulose | ||||
| E 470a | Sodium, potassium and calcium salts of fatty acids | ||||
| E 470b | Magnesium salts of fatty acids | ||||
| E 471 | Mono- and diglycerides of fatty acids | Yes | |||
| E 472a | Acetic acid esters of mono- and diglycerides of fatty acids | Yes | |||
| E 472b | Lactic acid esters of mono- and diglycerides of fatty acids | Yes | |||
| E 472c | Citric acid esters of mono- and diglycerides of fatty acids | Yes | |||
| E 472d | Tartaric acid esters of mono- and diglycerides of fatty acids | Yes | |||
| E 472e | Mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids | Yes | |||
| E 472f | Mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids | Yes | |||
| E 473 | Sucrose esters of fatty acids | Yes, only as a carrier | |||
| E 500 | Sodium carbonates | Yes | |||
| E 501 | Potassium carbonates | Yes, E 501 (i) potassium carbonate only | |||
| E 503 | Ammonium carbonates | Yes | |||
| E 504 | Magnesium carbonates | Yes | |||
| E 507 | Hydrochloric acid | Yes | |||
| E 508 | Potassium chloride | Yes | |||
| E 509 | Calcium chloride | Yes | |||
| E 511 | Magnesium chloride | Yes | |||
| E 513 | Sulphuric acid | Yes | |||
| E 514 | Sodium sulphates | Yes, E 514 (i) sodium sulphate only | |||
| E 515 | Potassium sulphates | Yes | |||
| E 516 | Calcium sulphate | Yes | |||
| E 517 | Ammonium sulphate | Yes | |||
| E 524 | Sodium hydroxide | ||||
| E 525 | Potassium hydroxide | Yes | |||
| E 526 | Calcium hydroxide | Yes | |||
| E 527 | Ammonium hydroxide | Yes | |||
| E 528 | Magnesium hydroxide | Yes | |||
| E 529 | Calcium oxide | Yes | |||
| E 530 | Magnesium oxide | ||||
| E 551 | Silicon dioxide | Yes | |||
| E 570 | Fatty acids | ||||
| E 574 | Gluconic acid | Yes | |||
| E 575 | Glucono-delta-lactone | Yes | |||
| E 576 | Sodium gluconate | ||||
| E 577 | Potassium gluconate | ||||
| E 578 | Calcium gluconate | Yes | |||
| E 640 | Glycine and its sodium salt | ||||
| E 920 | L-cysteine | ||||
| E 938 | Argon | ||||
| E 939 | Helium | ||||
| E 941 | Nitrogen | ||||
| E 942 | Nitrous oxide | ||||
| E 948 | Oxygen | ||||
| E 949 | Hydrogen | ||||
| E 965 | Maltitol | Yes | |||
| E 966 | Lactitol | Yes (only as a carrier) | |||
| E 967 | Xylitol | Yes (only as a carrier) | |||
| E 1200 | Polydextrose | Yes | |||
| E 1404 | Oxidised starch | Yes | |||
| E 1410 | Monostarch phosphate | Yes | |||
| E 1412 | Distarch phosphate | Yes | |||
| E 1413 | Phosphated distarch phosphate | Yes | |||
| E 1414 | Acetylated distarch phosphate | Yes | |||
| E 1420 | Acetylated starch | Yes | |||
| E 1422 | Acetylated distarch adipate | Yes | |||
| E 1440 | Hydroxy propyl starch | Yes | |||
| E 1442 | Hydroxy propyl distarch phosphate | Yes | |||
| E 1450 | Starch sodium octenyl succinate | Yes | |||
| E 1451 | Acetylated oxidised starch | Yes | |||
| E 1520 | Propane-1, 2-diol (propylene glycol) | (see footnote) | (see footnote) | Yes, only as a carrier |
| E number of the additive | Name of the additive | Flavouring categories to which the additive may be added | Maximum level |
|---|---|---|---|
| Table 1 | All flavourings | ||
| All flavourings | |||
| All flavourings | |||
| Essential oils | |||
| Flavourings other than essential oils | |||
| E 338 – E 452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates (Table 6 of Part 6) | All flavourings | |
| E 392 | Extracts of rosemary | All flavourings | |
| E 416 | Karaya gum | All flavourings | |
| E 423 | Octenyl succinic acid modified gum arabic | Flavouring-oil emulsions used in categories 03: edible ices; 07.2: Fine bakery wares; 08.3: Meat products, only processed poultry; 09.2: Processed fish and fishery products including molluscs and crustaceans and in category 16: Desserts excluding products covered in categories 1, 3 and 4. | 500 mg/kg in the final food |
| 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 counterparts. | 220 mg/kg in the final food | ||
| 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 freshening 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 final food | ||
| Flavouring-oil emulsions used in category 01.7.5: Processed cheese. | 120 mg/kg in the final food | ||
| Flavouring-oil emulsions used in category 05.3: Chewing gum. | 60 mg/kg in the final food | ||
| Flavouring-oil emulsions used in categories 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; 08.3: Meat products; 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 final food | ||
| Flavouring-oil emulsions used in category 10.2: Processed eggs and egg products. | 140 mg/kg in the final food | ||
| Flavouring-oil emulsions used in categories 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 final food | ||
| Flavouring-oil emulsions used in category 15: Ready-to-eat savouries and snacks. | 440 mg/kg in the final food | ||
| E 425 | Konjac | All flavourings | |
| E 432 – E 436 | Polysorbates (Table 4 of Part 6) | All flavourings, except liquid smoke flavourings and flavourings based on spice oleoresins | |
| Foodstuffs containing liquid smoke flavourings and flavourings based on spice oleoresins | |||
| E 459 | Beta-cyclodextrin | Encapsulated flavourings in: | |
| 500 mg/l in final food | |||
| E 473 | Sucrose esters of fatty acids | Flavourings for water based clear flavoured drinks that belong to category 14.1.4 | |
| E 551 | Silicon dioxide | All flavourings | |
| E 900 | Dimethyl polysiloxane | All flavourings | 10 mg/kg in flavourings |
| E 901 | Beeswax | Flavourings in non-alcoholic flavoured drinks | 200 mg/l in flavoured drinks |
| E 1505 | Triethyl citrate | All flavourings | |
| E 1517 | Glyceryl diacetate (diacetin) | ||
| E 1518 | Glyceryl triacetate (triacetin) | ||
| E 1520 | Propane-1, 2-diol (propylene glycol) | ||
| E 1519 | Benzyl alcohol | Flavourings for: | |
| 100 mg/l in final food | |||
| 250 mg/kg from all sources in foodstuffs as consumed or as reconstituted according to instruction of the manufacturer | |||
| E number of the food additive | Name of the food additive | Maximum level | Nutrient to which the food additive may be added | Can be used as a carrier? |
|---|---|---|---|---|
| E 170 | Calcium carbonate | All nutrients | Yes | |
| E 260 | Acetic acid | All nutrients | ||
| E 261 | Potassium acetates | All nutrients | ||
| E 262 | Sodium acetates | All nutrients | ||
| E 263 | Calcium acetate | All nutrients | ||
| E 270 | Lactic acid | All nutrients | ||
| E 290 | Carbon dioxide | All nutrients | ||
| E 296 | Malic acid | All nutrients | ||
| E 300 | Ascorbic acid | All nutrients | ||
| E 301 | Sodium ascorbate | All nutrients | ||
| E 302 | Calcium ascorbate | All nutrients | ||
| E 304 | Fatty acid esters of ascorbic acid | All nutrients | ||
| E 306 | Tocopherol-rich extract | All nutrients | ||
| E 307 | Alpha-tocopherol | All nutrients | ||
| E 308 | Gamma-tocopherol | All nutrients | ||
| E 309 | Delta-tocopherol | All nutrients | ||
| E 322 | Lecithins | All nutrients | Yes | |
| E 325 | Sodium lactate | All nutrients | ||
| E 326 | Potassium lactate | All nutrients | ||
| E 327 | Calcium lactate | All nutrients | ||
| E 330 | Citric acid | All nutrients | ||
| E 331 | Sodium citrates | All nutrients | ||
| E 332 | Potassium citrates | All nutrients | ||
| E 333 | Calcium citrates | All nutrients | ||
| E 334 | Tartaric acid (L(+)-) | All nutrients | ||
| E 335 | Sodium tartrates | All nutrients | ||
| E 336 | Potassium tartrates | All nutrients | ||
| E 337 | Sodium potassium tartrate | All nutrients | ||
| E 338 – E 452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates (Table 6 of Part 6) | All nutrients | ||
| E 350 | Sodium malates | All nutrients | ||
| E 351 | Potassium malate | All nutrients | ||
| E 352 | Calcium malates | All nutrients | ||
| E 354 | Calcium tartrate | All nutrients | ||
| E 380 | Triammonium citrate | All nutrients | ||
| E 392 | Extracts of rosemary | In beta-carotene and lycopene preapartions | ||
| E 400 – E 404 | Alginic acid — alginates (Table 7 of Part 6) | All nutrients | Yes | |
| E 406 | Agar | All nutrients | Yes | |
| E 407 | Carrageenan | All nutrients | Yes | |
| E 407a | Processed euchema seaweed | All nutrients | Yes | |
| E 410 | Locust bean gum | All nutrients | Yes | |
| E 412 | Guar gum | All nutrients | Yes | |
| E 413 | Tragacanth | All nutrients | Yes | |
| E 414 | Acacia gum (gum arabic) | All nutrients | Yes | |
| E 415 | Xanthan gum | All nutrients | Yes | |
| E 417 | Tara gum | All nutrients | Yes | |
| E 418 | Gellan gum | All nutrients | Yes | |
| E 420 | Sorbitol | All nutrients | Yes, only as a carrier | |
| E 421 | Mannitol | All nutrients | Yes, only as a carrier | |
| E 422 | Glycerol | All nutrients | Yes | |
| E 432 – E 436 | Polysorbates (Table 4 of Part 6) | In beta carotene, lutein, lycopene and vitamins A, D and E preparations | Yes | |
| E 440 | Pectins | All nutrients | Yes | |
| E 459 | Beta-cyclodextrin | All nutrients | Yes | |
| E 460 | Cellulose | All nutrients | Yes | |
| E 461 | Methyl cellulose | All nutrients | Yes | |
| E 462 | Ethyl cellulose | All nutrients | Yes | |
| E 463 | Hydroxypropyl cellulose | All nutrients | Yes | |
| E 464 | Hydroxypropyl methyl cellulose | All nutrients | Yes | |
| E 465 | Ethyl methyl cellulose | All nutrients | Yes | |
| E 466 | All nutrients | Yes | ||
| E 469 | Enzymatically hydrolysed carboxy methyl cellulose | All nutrients | Yes | |
| E 470a | Sodium, potassium and calcium salts of fatty acids | All nutrients | Yes | |
| E 470b | Magnesium salts of fatty acids | All nutrients | Yes | |
| E 471 | Mono- and diglycerides of fatty acids | All nutrients | Yes | |
| E 472a | Acetic acid esters of mono- and diglycerides of fatty acids | All nutrients | Yes | |
| E 472b | Lactic acid esters of mono- and diglycerides of fatty acids | All nutrients | Yes | |
| E 472c | Citric acid esters of mono- and diglycerides of fatty acids | All nutrients | Yes | |
| E 472d | Tartaric acid esters of mono- and diglycerides of fatty acids | All nutrients | Yes | |
| E 472e | Mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids | All nutrients | Yes | |
| E 472f | Mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids | All nutrients | Yes | |
| E 473 | Sucrose esters of fatty acids | In beta carotene, lutein, lycopene and vitamin E preparations | Yes | |
| 2 mg/kg in final food | In vitamin A and D preparations | |||
| E 475 | Polyglycerol esters of fatty acids | In beta carotene, lutein, lycopene and vitamin E preparations | Yes | |
| 2 mg/kg in final food | In vitamin A and D preparations | |||
| E 491 – E 495 | Sorbitan esters (Table 5 of Part 6) | In beta carotene, lutein, lycopene and vitamin E preparations | Yes | |
| 2 mg/kg in final food | In vitamin A and D preparations | |||
| E 500 | Sodium carbonates | All nutrients | Yes | |
| E 501 | Potassium carbonates | All nutrients | Yes | |
| E 503 | Ammonium carbonates | All nutrients | Yes | |
| E 504 | Magnesium carbonates | All nutrients | Yes | |
| E 507 | Hydrochloric acid | All nutrients | Yes | |
| E 508 | Potassium chloride | All nutrients | ||
| E 509 | Calcium chloride | All nutrients | ||
| E 511 | Magnesium chloride | All nutrients | ||
| E 513 | Sulphuric acid | All nutrients | ||
| E 514 | Sodium sulphates | All nutrients | ||
| E 515 | Potassium sulphates | All nutrients | ||
| E 516 | Calcium sulphate | All nutrients | ||
| E 524 | Sodium hydroxide | All nutrients | ||
| E 525 | Potassium hydroxide | All nutrients | ||
| E 526 | Calcium hydroxide | All nutrients | ||
| E 527 | Ammonium hydroxide | All nutrients | ||
| E 528 | Magnesium hydroxide | All nutrients | ||
| E 529 | Calcium oxide | All nutrients | Yes | |
| E 530 | Magnesium oxide | All nutrients | Yes | |
| In dry powdered preparations of all nutrients | ||||
| In potassium chloride preparations used in salt substitutes | ||||
| E 554 | Sodium aluminium silicate | In fat soluble vitamin preparations | ||
| E 570 | Fatty acids | All nutrients except nutrients containing unsaturated fatty acids | ||
| E 574 | Gluconic acid | All nutrients | ||
| E 575 | Glucono-delta-lactone | All nutrients | ||
| E 576 | Sodium gluconate | All nutrients | ||
| E 577 | Potassium gluconate | All nutrients | ||
| E 578 | Calcium gluconate | All nutrients | ||
| E 640 | Glycine and its sodium salt | All nutrients | ||
| E 900 | Dimethyl polysiloxane | 200 mg/kg in the preparation, 0,2 mg/l in final food | In preparations of beta-carotene and lycopene | |
| E 901 | Beeswax, white and yellow | All nutrients | Yes, only as a carrier | |
| E 938 | Argon | All nutrients | ||
| E 939 | Helium | All nutrients | ||
| E 941 | Nitrogen | All nutrients | ||
| E 942 | Nitrous oxide | All nutrients | ||
| E 948 | Oxygen | All nutrients | ||
| E 949 | Hydrogen | All nutrients | ||
| E 953 | Isomalt | All nutrients | Yes, only as a carrier | |
| E 965 | Maltitol | All nutrients | Yes, only as a carrier | |
| E 966 | Lactitol | All nutrients | Yes, only as a carrier | |
| E 967 | Xylitol | All nutrients | Yes, only as a carrier | |
| E 968 | Erythritol | All nutrients | Yes, only as a carrier | |
| E 1103 | Invertase | All nutrients | ||
| E 1200 | Polydextrose | All nutrients | Yes | |
| E 1404 | Oxidised starch | All nutrients | Yes | |
| E 1410 | Monostarch phosphate | All nutrients | Yes | |
| E 1412 | Distarch phosphate | All nutrients | Yes | |
| E 1413 | Phosphated distarch phosphate | All nutrients | Yes | |
| E 1414 | Acetylated distarch phosphate | All nutrients | Yes | |
| E 1420 | Acetylated starch | All nutrients | Yes | |
| E 1422 | Acetylated distarch adipate | All nutrients | Yes | |
| E 1440 | Hydroxy propyl starch | All nutrients | Yes | |
| E 1442 | Hydroxy propyl distarch phosphate | All nutrients | Yes | |
| E 1450 | Starch sodium octenyl succinate | All nutrients | Yes | |
| E 1451 | Acetylated oxidised starch | All nutrients | Yes | |
| E 1452 | Starch Aluminium Octenyl Succinate | In food supplements as defined in Directive 2002/46/EC due to its use in vitamin preparations for encapsulation purposes only | Yes | |
| E 1518 | Glyceryl triacetate (triacetin) | All nutrients | Yes, only as a carrier | |
| E 1520 | Propane-1, 2-diol (propylene glycol) | All nutrients | Yes, only as a carrier |
| E number of the food additive | Name of the food additive | Maximum level | Nutrient to which the food additive may be added | Food category |
|---|---|---|---|---|
| E 301 | Sodium ascorbate | Vitamin D preparations | Infant formulae and follow-on formulae as defined by Directive 2006/141/EC | |
| Total carry-over 75 mg/l | Coatings of nutrient preparations containing polyunsaturated fatty acids | Foods for infants and young children | ||
| E 304 (i) | Ascorbyl palmitate | For 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 | All nutrients | Foods for infants and young children |
| For 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 | All nutrients | Foods for infants and young children | ||
| E 322 | Lecithins | For 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 | All nutrients | Foods for infants and young children |
| E 330 | Citric acid | All nutrients | Foods for infants and young children | |
| E 331 | Sodium citrates | For 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 respected | All nutrients | Foods for infants and young children |
| E 332 | Potassium citrates | For 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 respected | All nutrients | Foods for infants and young children |
| E 333 | Calcium citrates | Total 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 category | All nutrients | Foods for infants and young children |
| E 341 (iii) | Tricalcium phosphate | Maximum carry-over 150 mg/kg as P | All nutrients | Infant formulae and follow-on formulae as defined by Directive 2006/141/EC |
| Maximum level of | All nutrients | Processed cereal based foods and baby foods for infants and young children as defined by Directive 2006/125/EC | ||
| E 401 | Sodium alginate | For 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 exceeded | All nutrients | Processed cereal based foods and baby foods for infants and young children as defined by Directive 2006/125/EC |
| E 402 | Potassium alginate | For 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 | All nutrients | Processed cereal based foods and baby foods for infants and young children as defined by Directive 2006/125/EC |
| E 404 | Calcium alginate | For 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 exceeded | All nutrients | Processed cereal based foods and baby foods for infants and young children as defined by Directive 2006/125/EC |
| E 414 | Gum arabic (acacia gum) | All nutrients | Foods for infants and young children | |
| E 415 | Xanthan gum | For 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 exceeded | All nutrients | Processed cereal based foods and baby foods for infants and young children as defined by Directive 2006/125/EC |
| E 421 | Mannitol | As carrier for vitamin B12 | Foods for infants and young children | |
| E 440 | Pectins | For 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 | All nutrients | Follow-on formulae and processed cereal based foods and baby foods for infants and young children as defined by Directive 2006/125/EC |
| E 466 | For 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 | All nutrients | Dietary foods for infants and young children for special medical purposes as defined in Directive 1999/21/EC | |
| E 471 | Mono- and diglycerides of fatty acids | For 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 respected | All nutrients | Foods for infants and young children |
| E 472c | Citric acid esters of mono- and diglycerides of fatty acids | For 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 | All nutrients | Infant formulae and follow-on formulae for infants and young children in good health |
| E 551 | Silicon dioxide | Dry powdered nutrient preparations | Foods for infants and young children | |
| E 1420 | Acetylated starch | For 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 exceeded | All nutrients | Processed cereal based foods and baby foods for infants and young children as defined by Directive 2006/125/EC |
| E 1450 | Starch sodium octenyl succinate | Carry-over 100 mg/kg | Vitamin preparations | Foods for infants and young children |
| Carry-over | Polyunsaturated fatty acid preparations | |||
| E 1451 | Acetylated oxidised starch | For 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 exceeded | All nutrients | Processed cereal based foods and baby foods for infants and young children as defined by Directive 2006/125/EC |
| E number | Name |
|---|---|
| E 170 | Calcium carbonate |
| E 260 | Acetic acid |
| E 261 | Potassium acetates |
| E 262 | Sodium acetates |
| E 263 | Calcium acetate |
| E 270 | Lactic acid |
| E 290 | Carbon dioxide |
| E 296 | Malic acid |
| E 300 | Ascorbic acid |
| E 301 | Sodium ascorbate |
| E 302 | Calcium ascorbate |
| E 304 | Fatty acid esters of ascorbic acid |
| E 306 | Tocopherol-rich extract |
| E 307 | Alpha-tocopherol |
| E 308 | Gamma-tocopherol |
| E 309 | Delta-tocopherol |
| E 322 | Lecithins |
| E 325 | Sodium lactate |
| E 326 | Potassium lactate |
| E 327 | Calcium lactate |
| E 330 | Citric acid |
| E 331 | Sodium citrates |
| E 332 | Potassium citrates |
| E 333 | Calcium citrates |
| E 334 | Tartaric acid (L(+)-) |
| E 335 | Sodium tartrates |
| E 336 | Potassium tartrates |
| E 337 | Sodium potassium tartrate |
| E 350 | Sodium malates |
| E 351 | Potassium malate |
| E 352 | Calcium malates |
| E 354 | Calcium tartrate |
| E 380 | Triammonium citrate |
| E 400 | Alginic acid |
| E 401 | Sodium alginate |
| E 402 | Potassium alginate |
| E 403 | Ammonium alginate |
| E 404 | Calcium alginate |
| E 406 | Agar |
| E 407 | Carrageenan |
| E 407a | Processed euchema seaweed |
| E 410 | Locust bean gum |
| E 412 | Guar gum |
| E 413 | Tragacanth |
| E 414 | Acacia gum (gum arabic) |
| E 415 | Xanthan gum |
| E 417 | Tara gum |
| E 418 | Gellan gum |
| E 422 | Glycerol |
| E 440 | Pectins |
| E 460 | Cellulose |
| E 461 | Methyl cellulose |
| E 462 | Ethyl cellulose |
| E 463 | Hydroxypropyl cellulose |
| E 464 | Hydroxypropyl methyl cellulose |
| E 465 | Ethyl methyl cellulose |
| E 466 | Sodium carboxy methyl cellulose, Cellulose gum |
| E 469 | Enzymatically hydrolysed carboxy methyl cellulose, Enzymatically hydrolysed cellulose gum |
| E 470a | Sodium, potassium and calcium salts of fatty acids |
| E 470b | Magnesium salts of fatty acids |
| E 471 | Mono- and diglycerides of fatty acids |
| E 472a | Acetic acid esters of mono- and diglycerides of fatty acids |
| E 472b | Lactic acid esters of mono- and diglycerides of fatty acids |
| E 472c | Citric acid esters of mono- and diglycerides of fatty acids |
| E 472d | Tartaric acid esters of mono- and diglycerides of fatty acids |
| E 472e | Mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids |
| E 472f | Mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids |
| E 500 | Sodium carbonates |
| E 501 | Potassium carbonates |
| E 503 | Ammonium carbonates |
| E 504 | Magnesium carbonates |
| E 507 | Hydrochloric acid |
| E 508 | Potassium chloride |
| E 509 | Calcium chloride |
| E 511 | Magnesium chloride |
| E 513 | Sulphuric acid |
| E 514 | Sodium sulphates |
| E 515 | Potassium sulphates |
| E 516 | Calcium sulphate |
| E 524 | Sodium hydroxide |
| E 525 | Potassium hydroxide |
| E 526 | Calcium hydroxide |
| E 527 | Ammonium hydroxide |
| E 528 | Magnesium hydroxide |
| E 529 | Calcium oxide |
| E 530 | Magnesium oxide |
| E 570 | Fatty acids |
| E 574 | Gluconic acid |
| E 575 | Glucono-delta-lactone |
| E 576 | Sodium gluconate |
| E 577 | Potassium gluconate |
| E 578 | Calcium gluconate |
| E 640 | Glycine and its sodium salt |
| E 938 | Argon |
| E 939 | Helium |
| E 941 | Nitrogen |
| E 942 | Nitrous oxide |
| E 948 | Oxygen |
| E 949 | Hydrogen |
| E 1103 | Invertase |
| E 1200 | Polydextrose |
| E 1404 | Oxidised starch |
| E 1410 | Monostarch phosphate |
| E 1412 | Distarch phosphate |
| E 1413 | Phosphated distarch phosphate |
| E 1414 | Acetylated distarch phosphate |
| E 1420 | Acetylated starch |
| E 1422 | Acetylated distarch adipate |
| E 1440 | Hydroxy propyl starch |
| E 1442 | Hydroxy propyl distarch phosphate |
| E 1450 | Starch sodium octenyl succinate |
| E 1451 | Acetylated oxidised starch |
| E-number | Name |
|---|---|
| E 200 | Sorbic acid |
| E 202 | Potassium sorbate |
| E 203 | Calcium sorbate |
| E-number | Name |
|---|---|
| E 220 | Sulphur dioxide |
| E 221 | Sodium sulphite |
| E 222 | Sodium hydrogen sulphite |
| E 223 | Sodium metabisulphite |
| E 224 | Potassium metabisulphite |
| E 226 | Calcium sulphite |
| E 227 | Calcium hydrogen sulphite |
| E 228 | Potassium hydrogen sulphite |
| E-number | Name |
|---|---|
| E 432 | Polyoxyethylene sorbitan monolaurate (polysorbate 20) |
| E 433 | Polyoxyethylene sorbitan monooleate (polysorbate 80) |
| E 434 | Polyoxyethylene sorbitan monopalmitate (polysorbate 40) |
| E 435 | Polyoxyethylene sorbitan monostearate (polysorbate 60) |
| E 436 | Polyoxyethylene sorbitan tristearate (polysorbate 65) |
| E-number | Name |
|---|---|
| E 491 | Sorbitan monostearate |
| E 492 | Sorbitan tristearate |
| E 493 | Sorbitan monolaurate |
| E 494 | Sorbitan monooleate |
| E 495 | Sorbitan monopalmitate |
| E-number | Name |
|---|---|
| E 338 | Phosphoric acid |
| E 339 | Sodium phosphates |
| E 340 | Potassium phosphates |
| E 341 | Calcium phosphates |
| E 343 | Magnesium phosphates |
| E 450 | Diphosphates |
| E 451 | Triphosphates |
| E 452 | Polyphosphates |
| E-number | Name |
|---|---|
| E 400 | Alginic acid |
| E 401 | Sodium alginate |
| E 402 | Potassium alginate |
| E 403 | Ammonium alginate |
| E 404 | Calcium alginate |
| Member State | Foods | Categories of additives which may continue to be banned |
|---|---|---|
| Germany | Traditional German beer (Bier nach deutschem Reinheitsgebot gebraut) | All except propellant gases |
| France | Traditional French bread | All |
| France | Traditional French preserved truffles | All |
| France | Traditional French preserved snails | All |
| France | Traditional French goose and duck preserves (confit) | All |
| Austria | Traditional Austrian "Bergkäse" | All except preservatives |
| Finland | Traditional Finnish "Mämmi" | All except preservatives |
| Traditional Swedish and Finnish fruit syrups | Colours | |
| Denmark | Traditional Danish "Kødboller" | Preservatives and colours |
| Denmark | Traditional Danish "Leverpostej" | Preservatives (other than sorbic acid) and colours |
| Spain | Traditional Spanish "Lomo embuchado" | All except preservatives and antioxidants |
| Italy | Traditional Italian "Mortadella" | All except preservatives, antioxidants, pH-adjusting agents, flavour enhancers, stabilisers and packaging gas |
| Italy | Traditional Italian "Cotechino e zampone" | All except preservatives, antioxidants, pH-adjusting agents, flavour enhancers, stabilisers and packaging gas |
| Foods containing one or more of the following food colours | Information |
|---|---|
| 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) |